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[Name] Banh Mi Mayonnaise (Vietnamese) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-01-21T17:52:00Z [Description] Make and share this Banh Mi Mayonnaise (Vietnamese) recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/8", "1/8", "1/8", "1/4"] [RecipeIngredientParts] ["mayonnaise", "garlic", "ginger", "soy sauce", "fish sauce", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.2 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Whisk together all ingredients. Refrigerate.
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[Name] Caramel Flans [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-21T23:42:00Z [Description] Make and share this Caramel Flans recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "4", "1 3/4", "1", "1/2", "1/8", "1", "1/4", NA] [RecipeIngredientParts] ["sugar", "eggs", "water", "sweetened condensed milk", "vanilla extract", "salt", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.1 [FatContent] 6.7 [SaturatedFatContent] 3.5 [CholesterolContent] 109.9 [SodiumContent] 137.1 [CarbohydrateContent] 71.0 [FiberContent] 0.0 [SugarContent] 70.8 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees F. Cook 3/4 cup sugar in heavy skillet over medium-low heat, stirring constantly until melted and caramel-colored. Carefully pour into 8 (6 oz.] ungreased custard cups, tilting to coat bottom completely. Beat eggs in medium bowl; stir in water, sweetened condensed milk, vanilla and salt. Pour into prepared custard cups; set cups in larger shallow pan. Fill larger pan with 1 1/2 inch of hot water. Bake approximately 45 (up to 60] minutes or until knife inserted near center comes out clean. Remove cups from larger pan to a wire rack; cool 1 hour. Chill several hours or overnight. Serve by loosening side of flan with knife; invert onto individual serving plates with rim. Top with Sugar Garnish, if desired. Optional Sugar Garnish: Fill medium metal bowl half-full of ice. Combine sugar with water in medium saucepan; stir. Cover; bring to a boil. Cook over high heat 5 to 6 minutes or until light brown in color. Immediately put pan in ice for 1 minute. Carefully drizzle sugar decoratively over foil lined cookie sheet. Cool. To serve, peel from foil.
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[Name] Vietnamese Banh Mi Burger With Sriracha Mayo [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-01-21T23:58:00Z [Description] From McCormick. Substitution Tip: If shredded Asian slaw is unavailable, substitute 4 cups shredded Napa cabbage and 1/2 cup each shredded carrots and thinly sliced celery. Or use shredded coleslaw. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/4", "1", "1", "1 1/2", "1 1/2", "1/2", "1/2", "4", "3", "2"] [RecipeIngredientParts] ["lime juice", "Thai fish sauce", "mayonnaise", "ground beef", "ground ginger", "garlic", "fresh ground black pepper", "salt", "fresh cilantro leaves", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.2 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 740.5 [CarbohydrateContent] 7.5 [FiberContent] 2.8 [SugarContent] 3.3 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Asian Slaw, mix all ingredients in medium bowl until well blended. Let stand 30 minutes to blend flavors. For the Sriracha Mayonnaise, mix mayonnaise and Sriracha in small bowl until well blended. Cover. Refrigerate until ready to serve. For the Burgers, mix ground beef and seasonings until well blended. Shape into 4 patties. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F]. Toast rolls on the grill, open-side down, about 30 seconds. Serve burgers on rolls topped with Asian Slaw, cilantro and mint. Serve with Sriracha Mayonnaise.
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[Name] Veggie Chowder [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-22T00:43:00Z [Description] Make and share this Veggie Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "3", "4", "1", "1", "46", "1", "2", "2", "2", "1", "1", "1", "6", "4"] [RecipeIngredientParts] ["cauliflower head", "head of cabbage", "yellow onions", "carrots", "celery ribs", "whole tomato", "tomatoes", "water", "coarse salt", "fresh coarse ground black pepper", "basil", "parsley", "oregano", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 68.2 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 719.7 [CarbohydrateContent] 11.0 [FiberContent] 3.4 [SugarContent] 6.0 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 24 cups [RecipeInstructions] roast the cauliflower and Cabbage at 400 degrees for 20 minutes. saute the onions in olive oil, add celery and carrots once the onions begin to go translucent, about 5 minutes. add the garlic to the onions and vegies. simmer for about 10 minutes, then add the vegetable stock and 1 cup of water. puree the cauliflower and half the cabbage in a blender. add the V8 juice, the tomato can to the pot and simmer. put the remaining vegies into the pot, but use a large measuring cup to take about 2 cups from the pot and add it to the puree to loosen it up and allow you to further puree it. put everything back in the pot and use remaining water to rinse the blender and put that back into the pot. After it has cooked down for a bit, you can decide if you want to puree the entire soup or keep some of it chunky. If you use this as a sauce, it makes a great tomato sauce for a veggie lasagna.
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[Name] BBQ Chicken Legs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-01-22T01:50:00Z [Description] Recipe courtesy of Robyn Stone at addapinch.com. I added a lot more hot sauce--personal preference. I also used a regular large bowl in place of the plastic. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1/4", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "3", "1"] [RecipeIngredientParts] ["chicken legs", "olive oil", "sea salt", "ground black pepper", "paprika", "cumin", "cayenne pepper", "garlic cloves", "onions", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.0 [FatContent] 49.7 [SaturatedFatContent] 12.7 [CholesterolContent] 277.2 [SodiumContent] 811.6 [CarbohydrateContent] 16.2 [FiberContent] 0.5 [SugarContent] 11.1 [ProteinContent] 60.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place chicken legs into a large zip top plastic bag.", "In a liquid measuring cup or small bowl, mix together olive oil, salt, pepper, paprika, cumin, cayenne pepper, garlic, and onion.", "Pour over chicken and seal zip top bag, taking care to remove as much air as possible.", "Move chicken around in the zip top bag to ensure all chicken is well coated.", "Place on a small, rimmed baking sheet or inside of a casserole dish and into the refrigerator to marinate for at least one hour or overnight.", "To bake chicken, preheat oven to 350. Place chicken onto rimmed baking sheet or a skillet coated with a bit of olive oil.", "Bake until the internal temperature registers 160 degrees F with an instant read thermometer, about 30 to 35 minutes.", "Remove chicken from oven and coat with BBQ sauce.", "Return to oven until the chicken registers 165 degrees with an instant read thermometer.", "Remove from oven and allow to rest about 3 minutes before serving.", "*For a quicker recipe, omit marinating time." ]
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[Name] Sauteed Scallops and Swiss Chard (For Two) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-01-22T02:58:00Z [Description] I jump from one obsession to the next. This week's obsession? Swiss Chard. Quick Tips: If you have other hearty spring greens or even broccoli rabe on hand, those can be substituted for the chard. Also, fresh thyme would work as well as tarragon. This recipe can be easily doubled to serve more. Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011). [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", NA, "3/4", NA, "1", "1/4", "1/2", "1", "1/2", "1/2", "1", NA, "2"] [RecipeIngredientParts] ["olive oil", "swiss chard", "sea scallops", "all-purpose flour", "shallot", "dry white wine", "low sodium chicken broth", "fresh lemon juice", "Dijon mustard", "fresh tarragon", "unsalted butter", "cooked brown rice", "basmati rice", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.9 [FatContent] 31.8 [SaturatedFatContent] 4.0 [CholesterolContent] 40.9 [SodiumContent] 703.5 [CarbohydrateContent] 10.5 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 23.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the chard and season lightly with salt and pepper. Sauté until just softened, about 3 minutes. Transfer to a bowl and cover to keep warm.", "Season the scallops lightly with salt and pepper and dredge in flour to coat. In the same pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the scallops and cook, turning once, until springy to the touch and no longer translucent in the center, about 3 minutes per side. Using tongs, transfer the scallops to a plate.", "Add the remaining 1 Tbs. olive oil to the pan and then add the shallot. Sauté until it begins to soften, about 1 minute. Add the wine and boil until almost evaporated, stirring to scrape up any browned bits, about 2 minutes. Add the broth, lemon juice, mustard and the 1/2 teaspoons tarragon and boil until slightly thickened, about 2 minutes. Remove from the heat, add the butter and stir until melted. Season the sauce with salt and pepper.", "Spoon the rice into the center of 2 warmed plates and top with the chard. Arrange the scallops on top of the chard and spoon the sauce over all. Garnish with the remaining minced tarragon and the pecans and serve immediately." ]
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[Name] Curried Red Lentils [AuthorId] 211882 [AuthorName] salvador1709 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-22T17:21:00Z [Description] Make and share this Curried Red Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Indian", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lentils", "crushed tomatoes", "onion", "garlic", "garlic", "onion", "curry paste", "curry powder", "turmeric", "cumin", "chili powder", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.1 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 584.5 [CarbohydrateContent] 30.1 [FiberContent] 9.5 [SugarContent] 4.9 [ProteinContent] 9.5 [RecipeServings] 5.0 [RecipeYield] 1 cup [RecipeInstructions] Wash lentils until water runs clear. Cover with water bring to a boil. Reduce heat to simmer 8 -10 minute. Cook onion in al little olive oil until clear on med heat. Combine curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, minced garlic and ginger and mix. Add to cooked onions on high heat for 2 minutes. Add crushed tomatoes and simmer for 5 minutes. Add to drained lentils.
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[Name] Sausage Stuffed Bacon Wrapped Venison Backstrap [AuthorId] 902700 [AuthorName] Chef Teer [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-01-22T20:51:00Z [Description] Make and share this Sausage Stuffed Bacon Wrapped Venison Backstrap 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/V78SOcCQ9OcA11ZwnOcw_IMG_0465.JPG" [RecipeCategory] Wild Game [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] [NA, NA, "1", NA] [RecipeIngredientParts] "bacon" [AggregatedRating] nan [ReviewCount] nan [Calories] 9.2 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 1.4 [SodiumContent] 16.7 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 1 Backstrap [RecipeInstructions] ["Slice the backstrap in half but not all the way through creating a butterflied style strip.", "Fill backstrap with uncooked sausage down the full length of backstrap.", "Shake your favorite seasoning all over the inside and outside of backstrap.", "Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.", "Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done." ]
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[Name] Spicy Scallops With Vegetable Rice Pilaf [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-01-22T21:01:00Z [Description] Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003). [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "1", "1/4", "1/4", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "1/2", "1/4", "3/4", "2", "1"] [RecipeIngredientParts] ["water", "kosher salt", "long grain white rice", "peas", "bacon", "red onion", "green onion", "sweet paprika", "garlic powder", "onion powder", "cayenne pepper", "fresh ground white pepper", "kosher salt", "fresh ground black pepper", "sea scallops", "canola oil", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.5 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 21.8 [SodiumContent] 941.5 [CarbohydrateContent] 47.0 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the spice mixture: In a small bowl, stir together the paprika, garlic and onion powders, thyme, cayenne, white pepper, salt and black pepper. Measure out 1 1/2 teaspoons to use on the scallops. Store the remaining spice mixture in a tightly covered container at room temperature for up to 4 weeks. To make the pilaf, in a heavy saucepan over high heat, bring the water and salt to a boil. Slowly add the rice, reduce the heat to low, cover and cook for 20 minutes. Uncover and check to see if the rice is tender and all the water has been absorbed. If not, re-cover and continue to cook for a few more minutes. Meanwhile, if using fresh peas, bring a small saucepan three-fourths full of water to a boil. Add the peas and boil until tender, about 5 minutes. Drain and set aside. If using frozen peas, set them aside. Just before the rice is ready, in a fry pan over medium-high heat, fry the bacon until it starts to brown at the edges, 3 to 4 minutes. Transfer to a paper towel to drain, then chop into 1/4-inch pieces. Return the pan to medium-high heat, add the red onion and green onion to the bacon fat remaining in the pan, and sauté until translucent, 3 to 4 minutes, reducing the heat as needed. Stir in the cooked fresh or frozen peas. Transfer the rice to a large bowl. Add the vegetables and bacon and, using a fork, combine them, taking care not to mash the rice. Cover the bowl to keep the rice warm and set aside. To make the scallops: Sprinkle the 1 1/2 teaspoons spice mixture over the scallop halves, turning to coat evenly on both sides. In a large, nonstick fry pan over medium-high heat, warm the canola oil. Add the scallops in a single layer. Cook until seared and slightly blackened around the edges, 2 to 3 minutes. Using tongs, turn the scallops and sear on the other side, about 2 minutes. Mound one-fourth of the rice in the center of each warmed individual plate. Arrange one-fourth of the scallops around each mound of rice. Accompany with lemon wedges and serve immediately.
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[Name] Whole 30 Hibachi Chicken [AuthorId] 387912 [AuthorName] Lori Ann D [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-22T22:07:00Z [Description] This is a Whole 30 modification of Sam Choy's Hot Hibachi Marinade, substituting coconut aminos for soy sauce, and pineapple juice for sugar. Makes tender, succulent chicken with a pacific island flare the whole family will love (even those that don't care about Whole 30). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/37/CvbGLWagTyWlAkYjRUCt_hibachi-chicken-quinoa%20mediterranean%20salad-4183.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/37/DQZsdHw9TNWvluMSvwaw_hibachi-chicken-quinoa%20mediterranean%20salad-4191.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/37/vBWv374ORiC3ZSpdCmnG_hibachi-chicken-quinoa%20mediterranean%20salad-4200.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/37/HRCBLHq1Sp2zN188H3Iw_hibachi-chicken-quinoa%20mediterranean%20salad-4179.jpg"] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "3/4", "1/4", "1", "1", "1/8", "20"] [RecipeIngredientParts] ["garlic clove", "ginger", "onion", "fresh cilantro", "black pepper", "chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.9 [FatContent] 48.0 [SaturatedFatContent] 13.4 [CholesterolContent] 263.2 [SodiumContent] 239.9 [CarbohydrateContent] 6.9 [FiberContent] 0.6 [SugarContent] 3.3 [ProteinContent] 54.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Blend marinade throughly. Marinate chicken for 30-60 minutes. Grill, watching carefully to avoid flame-ups due to pineapple juice. ( I preheated gas grill to 500, then turned direct burner to low, keeping indirect burner on high; flipped at 10 minutes, then increased direct heat to high for another five minutes].
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[Name] Creamy Spaghetti [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-01-23T00:29:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Attributed to Kendra Dreps of Liberty, Pennsylvania, USA. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] "European" [RecipeIngredientQuantities] ["1", "1", "26", "1", "10 3/4"] [RecipeIngredientParts] ["spaghetti", "ground beef", "sausage", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.9 [FatContent] 16.9 [SaturatedFatContent] 8.3 [CholesterolContent] 56.2 [SodiumContent] 901.6 [CarbohydrateContent] 38.3 [FiberContent] 2.1 [SugarContent] 7.3 [ProteinContent] 19.1 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Cook spaghetti according to package directions. Drain. Then place in a large mixing bowl. In a nonstick skillet, brown ground beef or sausage. Drain of drippings. Then add to cooked spaghetti in a large bowl. Stir remaining ingredients into bowl. Mix together well, and then place in slow cooker. Cook on LOW 2-4 hours, or until heated through.
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[Name] Pickle Dip [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-23T01:37:00Z [Description] Make and share this Pickle Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "15", "2", "2"] [RecipeIngredientParts] ["sour cream", "cream cheese", "baby dill pickles", "Worcestershire sauce", "beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.1 [FatContent] 61.1 [SaturatedFatContent] 28.6 [CholesterolContent] 118.5 [SodiumContent] 1033.1 [CarbohydrateContent] 6.2 [FiberContent] 1.0 [SugarContent] 4.4 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Dice up pickles and beef. mix with sour cream, cream cheese and Worcestershire sauce. Serve with Wavy Lays, Ruffles or your favorite crackers.
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[Name] Lynton's Green Olive Lamb Sauce [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-23T10:18:00Z [Description] Sourced from a weekday TV cooking show featuring former Australian Marsterchef contestants. Different but yummy to serve over lamb. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "3", "1", "2", "3/4", "1/4", "1", NA] [RecipeIngredientParts] ["anchovy fillets", "shallot", "garlic cloves", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.2 [FatContent] 4.3 [SaturatedFatContent] 2.1 [CholesterolContent] 13.7 [SodiumContent] 161.6 [CarbohydrateContent] 3.5 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute garlic, shallot, anchovy and olives. Add stock and reduce by half. Add cream,zest and lemon juice. Simmer 5-10 minutes. Blitz, adjust seasoning and serve over your protein of choice.
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[Name] Picnic Chicken [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2017-01-23T19:43:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good, page 335. Attributed to Anne Townsend of Albuquerque, New Mexico, USA. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/41/ouYcqFSsRXOnskpFDlB8_20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/41/tNWfHtjEScGne20XXvLB_21.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] [NA, "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["chicken thigh", "Dijon mustard", "mayonnaise", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.0 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 437.1 [CarbohydrateContent] 6.2 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Rinse chicken well. Pat dry. Place in slow cooker with the skin side up. In a mixing bowl, stir together the relish, mustard and mayonnaise. When well blended, stir in chicken broth. Mix Well. Pour sauce over chicken. Cover cooker and cook on LOW 6-7 hours, or until chicken is tender but not dry or mushy.
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[Name] Raw Vegan Paleo Brownie Bites [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-23T21:58:00Z [Description] From Detoxinista these are the best fudgy brownie substitue I have had! I could eat the entire batch, although I don;t recommend it. lol [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/1hwLCwCoSuOmmH4xgJUR_10155083436509604.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/3"] [RecipeIngredientParts] ["walnuts", "pitted dates", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.8 [FatContent] 5.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 7.5 [FiberContent] 1.4 [SugarContent] 4.9 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] In a foodprocessor, chop walnuts until finely ground. Add pitted dates and mince until a paste forms. Add vanilla and 1/4C cocoa and pulse to combine. Using a small scoop, make rouded brownie balls,. Onec the balls are formed, gently toss in the remaining cocoa to coat. Makes approx 20-24 brownie balls depending on size.
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[Name] One Pan Tomato Pasta [AuthorId] 2001357174 [AuthorName] dottiee1 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-23T22:39:00Z [Description] Make and share this One Pan Tomato Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "12", "12", "4", "2", "2", "4 1/2"] [RecipeIngredientParts] ["onion", "cherry tomatoes", "linguine", "garlic cloves", "basil", "extra virgin olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.9 [FatContent] 8.2 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 18.1 [CarbohydrateContent] 68.2 [FiberContent] 3.8 [SugarContent] 4.6 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combin e all in pot with salt and pepper to taste. Turn pasta frequently with tongs until past is al dente and water nearly evaported. Divide among 4 bowls and garnish with vbasil and grated parmesan cheese.
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[Name] Jeanie's Garlic Dip/Spread [AuthorId] 103600 [AuthorName] Wasteoftym [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-23T22:39:00Z [Description] Delicious on bread, or crackers. If you leave out the craisins, it makes a more universal schmear. Yummy! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2"] [RecipeIngredientParts] ["garlic", "parsley", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 3.0 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a small bowl. Pour on olive oil, enough to barely cover and stir well. Let stand for about an hour or two, stirring occasionally to meld flavors. Store covered in refrigerator. Serve with you favorite bread or cracker.
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[Name] S.C. Beef Stew [AuthorId] 2001360110 [AuthorName] Scott C. [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2017-01-23T22:40:00Z [Description] Make and share this S.C. Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "Easy" [RecipeIngredientQuantities] ["2 -3", "1/4", "1/4", "1/2", "1/2", "1", "1", "1", "1", "1 1/2", "4", "4", "1", "1", "1"] [RecipeIngredientParts] ["beef stew meat", "all-purpose flour", "salt", "ground black pepper", "garlic clove", "paprika", "Worcestershire sauce", "onion", "beef broth", "potatoes", "carrots", "celery", "corn", "peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.0 [FatContent] 25.2 [SaturatedFatContent] 6.5 [CholesterolContent] 145.2 [SodiumContent] 887.1 [CarbohydrateContent] 67.4 [FiberContent] 10.6 [SugarContent] 10.2 [ProteinContent] 60.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Add meat to hot oil browning meat on all sides, Place meat in slow cooker. Add the garlic, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery, corn and peas. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
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[Name] VIBRANCE Nutrition's Protein Pancakes [AuthorId] 83511 [AuthorName] BelovedRooster [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-23T22:40:00Z [Description] These protein rich pancakes are a great fat-loss option for the morning. SUPER satisfying and also make a great snack! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["low fat cottage cheese", "rolled oats", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.7 [FatContent] 2.4 [SaturatedFatContent] 0.6 [CholesterolContent] 4.2 [SodiumContent] 216.8 [CarbohydrateContent] 15.3 [FiberContent] 2.0 [SugarContent] 2.3 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] 8 pancakes [RecipeInstructions] Blend all ingredients in a blender until smooth. Cook until browned on nonstick skillet.
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[Name] Cream Sauce [AuthorId] 2001339884 [AuthorName] Molesworth [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-23T22:40:00Z [Description] Make and share this Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4", "2", "6", "1", "1/2"] [RecipeIngredientParts] ["milk", "butter", "eggs", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.5 [FatContent] 14.7 [SaturatedFatContent] 7.7 [CholesterolContent] 218.9 [SodiumContent] 210.6 [CarbohydrateContent] 15.9 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 12.7 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] Heat butter and 3 cups milk in a saucepan on medium. Remove from heat. Whisk eggs until frothy. Beat in remaining milk and salt. Incorporate flour. Slowly pour into the heated milk. Bring to a boil until starting to thicken. Remove from heat.
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[Name] Short Rib Bolognese [AuthorId] 2001361408 [AuthorName] Mike and Ashley [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2017-01-23T22:41:00Z [Description] Make and share this Short Rib Bolognese recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "2", "2 1/2", NA, NA, "1/4", "1", "1", "1/2", "2", "1", "1", "1", "1", "1/2", "1", "2 1/2", "3/4"] [RecipeIngredientParts] ["olive oil", "pancetta", "salt", "fresh ground black pepper", "all-purpose flour", "onion", "carrot", "fresh parsley leaves", "garlic cloves", "diced tomatoes", "tomato paste", "fresh rosemary leaf", "dried thyme", "dried oregano", "bay leaf", "beef broth", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.5 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 304.1 [CarbohydrateContent] 6.6 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Season the short ribs with salt and pepper, and dredge in the flour. Remove the pancetta from the pan with a slotted spoon and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total. Combine the onion, carrot, parsley, and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat to a simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another 1 hour and 30 minutes, stirring occasionally. Remove the meat and bones from the pot. Discard the bones and shred the meat. Return the meat to the pot. Season with 1/2 teaspoon of salt and 3/4 teaspoon of pepper, or to taste.
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[Name] Chicken Salad [AuthorId] 2001361621 [AuthorName] Guillaume T. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-23T22:41:00Z [Description] Make and share this Chicken Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001361621/ShuEwaqyTguFLRsbVTdj_eathealthy_freshfood_meal_lunch_foodporn_cleaneating_salad_instagram_grilledchicken_pesto_basil_roasted_tomatoes_cucumbe.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "4", "1", "150", "2", "1", "1/2", "1/2", "1/2", "2", "1/2", "1", "10", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "tomatoes", "cucumber", "corn", "red onion", "lemon", "salt", "cracked pepper", "olive oil", "lemon juice", "sunflower seeds", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.5 [FatContent] 21.5 [SaturatedFatContent] 5.0 [CholesterolContent] 92.8 [SodiumContent] 391.7 [CarbohydrateContent] 19.4 [FiberContent] 3.6 [SugarContent] 7.7 [ProteinContent] 33.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pre-heat event to 190degres.", "slice chicken breasts thinly to 2 slices.", "marinate meat with olive oil, slat, pepper, lemon juice in bowl (meat can also be marinated few hours before].", "slice tomatoes in halves.", "Put chicken and tomatoes in oven trays and cook for about 20min until cooked", "on a chopping board dice cucumber and red onion.", "slice 8 thin slices of the lemon.", "In blender put corn and almond milk and mix until thick paste", "In a bowl to put slice chicken breast, quarter of diced cucumber, 2 half roasted tomato, basil leaves for decoration with sunflower seeds and red onions, season to taste (salt, olive oil, cracked pepper and lemon juice]." ]
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[Name] Dukan Mufffins [AuthorId] 1483338 [AuthorName] elenakleinz [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-23T22:41:00Z [Description] Make and share this Dukan Mufffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1/2", "2"] [RecipeIngredientParts] ["eggs", "artificial sweetener", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.7 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.1 [CarbohydrateContent] 1.4 [FiberContent] 0.7 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] 1 muffins [RecipeInstructions] Preheat oven to 350. mix egg yolks, oat bran, yogurt, sweetener and cinnamon. gently fold egg whites into the bran mixture. spoon better into nonstick muffin tin. bake 25 minutes.
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[Name] Roasted Root Veggies [AuthorId] 2688550 [AuthorName] JJ Farm [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-23T22:41:00Z [Description] 1 sweet potato 1 med red potato 1 large beet 1 large carrot 1 med jicama 1 large jalapeno (optional) 6 cloves of garlic 1/2 med onion 1 tsp each rosemary, sage, oregano 1/4 c olive oil Use either a large bowl or gallon ziploc bag, pour in oil; put herbs into palm and rub between palms over bag to crush/rub herbs (if using fresh use HALF they will be potent!). Cut root veggies into chunks about the size of the last digit of your thumb. As each goes into bowl/bag make sure they’re mixed or stirred to coat. Let marinate about 20 minutes. Either drain or pour onto silplat sheet and grind and sea salt and 4 peppercorn mix over veggies. Roast in oven at 350-degrees for about an hour; check by fork, if it goes in smoothly it’s done. You can stir if you like but I just stir once to put edges into center and center to edge for even cooking. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "6", "1/2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["sweet potato", "beet", "carrot", "jicama", "garlic cloves", "onion", "rosemary", "thyme", "oregano", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.8 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 57.8 [CarbohydrateContent] 35.4 [FiberContent] 11.1 [SugarContent] 7.5 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Use either a large bowl or gallon ziploc bag, pour in oil; put herbs into palm and rub between palms over bag to crush/rub herbs (if using fresh use HALF they will be potent!].", "Cut root veggies into chunks about the size of the last digit of your thumb. As each goes into bowl/bag make sure they’re mixed or stirred to coat. Let marinate about 20 minutes.", "Either drain or pour onto silplat sheet and grind and sea salt and 4 peppercorn mix over veggies. Roast in oven at 350-degrees for about an hour; check by fork, if it goes in smoothly it’s done. You can stir if you like but I just stir once to put edges into center and center to edge for even cooking." ]
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[Name] Eggplant Frittata [AuthorId] 1483338 [AuthorName] elenakleinz [CookTime] PT35M [PrepTime] PT50M [TotalTime] PT1H25M [DatePublished] 2017-01-23T22:41:00Z [Description] Make and share this Eggplant Frittata recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["14", "3", "1", "3", "3", NA, "1"] [RecipeIngredientParts] ["eggplants", "eggs", "nonfat milk", "fresh thyme", "fresh rosemary", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.8 [FatContent] 7.6 [SaturatedFatContent] 2.5 [CholesterolContent] 281.4 [SodiumContent] 161.9 [CarbohydrateContent] 18.0 [FiberContent] 6.8 [SugarContent] 11.2 [ProteinContent] 15.6 [RecipeServings] 2.0 [RecipeYield] 1 Fritatta [RecipeInstructions] Preheat oven 300. place eggplant in colander, sprinkle wit salt & pepper, set aside until juices drain out, about 30 minutes. wipe slices dry. bring medium pot of water to a boil and blanch eggplant for 5 minutes, then drain. mix eggs, milk and spices until thoroughly combined. arrange eggplant in sprayed baking dish and pour egg mixture over eggplant. bake 30 minutes.
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[Name] Vanilla Sugar [AuthorId] 2688550 [AuthorName] JJ Farm [CookTime] PT336H [PrepTime] PT5M [TotalTime] PT336H5M [DatePublished] 2017-01-23T22:42:00Z [Description] Make and share this Vanilla Sugar recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "4"] [RecipeIngredientParts] ["vanilla bean", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3096.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 799.8 [FiberContent] 0.0 [SugarContent] 798.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 teaspoon [RecipeInstructions] ["Using a glass jar, put 1 cup of sugar in jar. Carefully place vanilla bean in sugar then while holding bean in center fill with sugar. You want to make sure bean is as dead center as possible.", "Cap jar and put in back of cabinet and let sit for 2 weeks. Taste a tip of finger with sugar for strength.", "Use in simple syrup (1 cup water: 1 cup sugar; boil about 15 minutes until thick], coffee, dusting desserts; anywhere you want the subtle flavor of vanilla. I use Vanilla Sugar in my simple syrup recipe when I make my own Almond and Coconut milk." ]
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[Name] Easy Egg Casserole [AuthorId] 2000458438 [AuthorName] Ryan Ust [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-01-23T22:42:00Z [Description] Make and share this Easy Egg Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["24", "16", "8", "12", "1", "1", "1/2"] [RecipeIngredientParts] ["frozen hash browns", "cheese", "eggs", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.7 [FatContent] 22.8 [SaturatedFatContent] 9.7 [CholesterolContent] 273.4 [SodiumContent] 1121.2 [CarbohydrateContent] 23.0 [FiberContent] 1.4 [SugarContent] 1.3 [ProteinContent] 22.9 [RecipeServings] 10.0 [RecipeYield] 1 Pan [RecipeInstructions] Preheat oven to 350. Add frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray. In a large bowl, whisk the eggs with the milk, salt, pepper. Pour egg mixture over the has brown mixture in the pan. Pat everything down with the back of a spoon. Bake for 1 hour. The center should be set and the edges golden brown.
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[Name] Taco Bell Taco Seasoning [AuthorId] 146004 [AuthorName] kbfish [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-01-23T22:42:00Z [Description] Make and share this Taco Bell Taco Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "beef bouillon granules", "ground cumin", "paprika", "chili powder", "cayenne pepper", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 83.0 [CarbohydrateContent] 1.8 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients. Mix to 1 pound of ground beef.
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[Name] Queso Blanco Dip (Resturant Style) [AuthorId] 146004 [AuthorName] kbfish [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-23T22:42:00Z [Description] Make and share this Queso Blanco Dip (Resturant Style) recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "4", "1", "2", "1", "1/2", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["American cheese", "fontina", "mozzarella cheese", "half-and-half", "chili powder", "cumin", "ground nutmeg", "red pepper flakes", "salt", "black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.4 [FatContent] 18.5 [SaturatedFatContent] 11.5 [CholesterolContent] 55.3 [SodiumContent] 620.0 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 13.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 1/2 and 1/2 over medium/high heat in a small saucepan. Once simmering (bring to JUST before boil -- when it starts bubbling up the sides it is ready], reduce heat to low. Immediately stir in the cheese in batches, starting with the White American cheese, then fontina or mozzarella. As you stir in the cheese, increase heat to medium and whisk CONSTANTLY while the cheese melts. Once each batch is melted/creamy, add more. Don't stop stirring, you have to whisk the entire time while adding cheese. Once all the cheese is melted, stir in the jalapenos, chili powder, nutmeg, red pepper, and salt and pepper. Top with cilantro, tomatoes, and more jalapenos if desired. Serve with tortilla chips.
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[Name] Peanut Butter Gluten Free Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT8M [PrepTime] PT8M [TotalTime] PT16M [DatePublished] 2017-01-23T22:42:00Z [Description] My mother is gluten intolerant and goes on a paleo diet. I make these for her as a little snack or treat. She absolutely loves them! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "3/4"] [RecipeIngredientParts] ["eggs", "peanut butter", "Splenda sugar substitute", "honey", "maple syrup", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.9 [FatContent] 13.5 [SaturatedFatContent] 2.9 [CholesterolContent] 18.6 [SodiumContent] 125.5 [CarbohydrateContent] 5.1 [FiberContent] 1.6 [SugarContent] 2.4 [ProteinContent] 7.1 [RecipeServings] 20.0 [RecipeYield] 2 large plates [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius]. Combine all ingredients. Drop by teaspoons on a cookie sheet. Bake for eight minutes.
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[Name] Ricotta Cheese [AuthorId] 689405 [AuthorName] xDAVEx [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-01-23T22:42:00Z [Description] I don't like ricotta cheese... but I love this ricotta. If you have never made it before, this is an easy task. Anyone can make ricotta. This recipe makes about 1.5 lbs of smooth, mellow, neutral ricotta that is great for lasagna, cannoli, ravioli, or to spread over toast with bruschetta or balsamic glaze on top... [Images] character(0) [RecipeCategory] European [Keywords] ["Free Of...", "< 30 Mins", "Refrigerator", "Stove Top", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "1"] [RecipeIngredientParts] ["heavy cream", "kosher salt", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1769.3 [FatContent] 99.7 [SaturatedFatContent] 57.7 [CholesterolContent] 314.6 [SodiumContent] 5788.3 [CarbohydrateContent] 140.4 [FiberContent] 4.3 [SugarContent] 135.3 [ProteinContent] 84.5 [RecipeServings] nan [RecipeYield] 1 1/2 pounds [RecipeInstructions] Put milk, cream, and salt in a large pot and boil to 190 degrees F, stirring occasionally. remove heat, add lemon juice, stir, and wait 3-5 minutes for curds to raise to the top. Set up a strainer over a large bowl to support cheese cloth. Slowly pour entire contents through dampened and double folded cheese cloth. Let drain for 10 minutes. Use cheese cloth to squeeze out excess liquid and place in fridge to firm up.
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[Name] Rice Krispy Chocolate Chip Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-01-23T22:42:00Z [Description] My grandmother used to make these with me when we'd have g+gd time. These cookies are absolutely the best. :) [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "1", "6", "1 1/4", "1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["butter", "egg", "all-purpose flour", "baking soda", "salt", "sugar", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.0 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 15.5 [SodiumContent] 108.8 [CarbohydrateContent] 35.7 [FiberContent] 1.2 [SugarContent] 24.4 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 6 per plate [RecipeInstructions] Cream butter and sugar. Add egg and vanilla, mix well. Sift flour, baking soda and salt, add to cream. Add cereal and chocolate chips. Drop by rounded teaspoonful on parchment paper lined cookie sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes, until edges are lightly browned. Remove to cooling rack while warm.
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[Name] Magic Pudding Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-01-23T22:43:00Z [Description] I remember making these the first time with my grandmom. I was her little chef and still thrive in cooking. They taste and are magic! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/2", "1", "1/4"] [RecipeIngredientParts] ["baking mix", "instant pudding mix", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.1 [FatContent] 9.9 [SaturatedFatContent] 1.8 [CholesterolContent] 23.6 [SodiumContent] 344.4 [CarbohydrateContent] 21.4 [FiberContent] 0.3 [SugarContent] 13.1 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] 5 per plate [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit. Line 1 large or two smaller cookie sheets with parchment (opt]. No greasing necessary. Mix all ingredients, stir vigorously until ball forms. Pinch off dough, roll into 1\" balls. Place cookies on baking sheet , flatten with bottom of glass dipped in sugar. OPTIONAL: use thumb to create small depression in flattened cookies, and decorate with sprinkles. Bake at 375 degrees Fahrenheit 8-10 minutes. Edges will be lightly browned.
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[Name] Cauliflower Breakfast Muffin [AuthorId] 1596044 [AuthorName] plutosbowl8 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-23T22:43:00Z [Description] Make and share this Cauliflower Breakfast Muffin recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1/2", "1/4", "1/4", "1", "2", "2/3"] [RecipeIngredientParts] ["cauliflower", "Egg Beaters egg substitute", "salt", "pepper", "sausage", "sharp cheddar cheese", "cheese", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.2 [FatContent] 23.5 [SaturatedFatContent] 11.7 [CholesterolContent] 61.5 [SodiumContent] 688.9 [CarbohydrateContent] 3.7 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] 12 cup [RecipeInstructions] Preheat oven to 375 degrees. Cook Turkey Sasuage and set aside. Place muffin liners in a 12 muffin tin and coat liners with non-stick spray. In a medium size mixing bowl, combine all ingredients except jalapenoes. Divide mixture evenly beween muffin liners and place jalapeno slice on top of each muffin (if desired]. Bake for 30 minutes or until golden brown.
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[Name] Italian Inspired American Bread Tacos [AuthorId] 1767375 [AuthorName] tyler_1242909 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-01-23T22:43:00Z [Description] Yum, you will fall head over sombreros for this street taco alteration inspired by Mamma's salsa! It looks like cheesy, and tastes like delicioso and sounds like chomp chomp ADIOS-ERINO! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1767375/KgcLIiRQ0G9PjYzbu2zJ_20170122_180310.jpg" [RecipeCategory] Mexican [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "7", "2", "4", "4", "27"] [RecipeIngredientParts] ["cheese", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.5 [FatContent] 13.8 [SaturatedFatContent] 6.1 [CholesterolContent] 26.4 [SodiumContent] 975.8 [CarbohydrateContent] 38.1 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 13.7 [RecipeServings] 8.0 [RecipeYield] 14 American Bread Taco Halves [RecipeInstructions] Put the hoagies on a baking sheet facing up and broil them for a few minutes while you warm up the left over meat sauce in a pan. Put sauce, cheese, pepperonis, mushrooms and parsley on the bread and bake at 350° until melty but not burnt. Eat some of them.
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[Name] Dog Cookies [AuthorId] 1318276 [AuthorName] Lilly225 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-23T22:44:00Z [Description] Easy homemade cookies/biscuits for dogs. My dogs prefer when i make them with green peas and ham flavored baby food. You can use a variety of flours and baby food flavors with it. i follow same feeding instructions as on store bought treats 1 cookie/biscuit per 15lbs of dogs weight [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1318276/1IWZCWciSqsVwkjuYZCr_0122171922.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2/3", "1", "1"] [RecipeIngredientParts] ["powdered milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.6 [FatContent] 0.9 [SaturatedFatContent] 0.6 [CholesterolContent] 3.5 [SodiumContent] 13.2 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 24 cookies/biscuits [RecipeInstructions] Preheat oven to 350*. In a large mixing bowl add powdered milk, spelt flour, and jars of baby food. Place a 1/2 tablespoon of hot water in each baby food jar, Replace lids and shake well. Pour water from baby food jars into mixing bowl. Knead ingredients for 3-5 minutes turn out onto lightly floured surface or waxed paper and roll out. Roll to about a 1/4 inch thick and cut with bone shaped cookie cutter. Place on a cookie sheet. Gather scrapes and roll out and cut again until all dough is used. Bake for 15 minutes. Turn bones over bake for 15 minutes longer. For a softer cookie texture remove from oven and cool on a rack. For a harder biscuit texture leave in oven to cool after oven is turned off.
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[Name] Caramelized Onion Risotto With Bacon and Parmesan [AuthorId] 2001363121 [AuthorName] Chef Whiskers [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-01-23T22:44:00Z [Description] Make and share this Caramelized Onion Risotto With Bacon and Parmesan 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/2001363121/eu0HqwvnTMK6kP6zQlgz_bacon-onion-risotto.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "1", "1/2", "2", "1", NA] [RecipeIngredientParts] ["bacon", "onions", "garlic cloves", "chicken broth", "parmesan cheese", "dried thyme", "arborio rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 858.3 [FatContent] 39.5 [SaturatedFatContent] 14.2 [CholesterolContent] 60.6 [SodiumContent] 2351.4 [CarbohydrateContent] 88.1 [FiberContent] 3.8 [SugarContent] 4.0 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] 1. Cook the diced bacon in a dutch oven over medium heat until brown and crispy, about 6 to 7 minutes. Drain bacon on paper towels and set aside. 2. Add the onions to the bacon fat in the dutch oven and reduce heat to medium-low. Cook onions until well browned, about 20 minutes, stirring occasionally. Place cooked onions on a plate and set aside. Rinse and dry dutch oven. 3. Simmer the chicken broth in a saucepan and keep hot on the stove over low heat. 4. Heat the oil in the now empty dutch oven over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the rice, cook and stir for 2 minutes. 5. Add 1 cup of the hot chicken broth to the rice and continue stirring until the rice has absorbed the liquid. Continue adding broth 1 to 2 cups at a time while continuously stirring, until rice has absorbed the liquid and mixture is creamy, about 25 to 30 minutes. 6. Turn off the heat and stir in the onions, bacon, Parmesan cheese and thyme. 7. Add salt and pepper to taste. Serve.
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[Name] Thai Garlic Chili Pork Meatballs [AuthorId] 2001363121 [AuthorName] Chef Whiskers [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-01-23T22:44:00Z [Description] Make and share this Thai Garlic Chili Pork Meatballs 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/2001363121/MPRUALOyRqCpJjXEHFyx_thai-meatballs.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["ground pork", "garlic powder", "soy sauce", "salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.7 [FatContent] 28.2 [SaturatedFatContent] 9.8 [CholesterolContent] 128.3 [SodiumContent] 639.2 [CarbohydrateContent] 10.9 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] 25 meatballs [RecipeInstructions] Mix the ground pork, garlic, bread crumbs, soy sauce, sesame oil, salt and egg in a large bowl with your hands until well combined. Roll mixture into one and a half inch balls (about 25] and place on a baking sheet. Refrigerate for 1 hour. Preheat oven to 425° F and bake meatballs for 15 to 20 minutes. Toss the meatballs with the Thai chili garlic sauce and serve.
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[Name] Magic Pudding Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-01-23T22:44:00Z [Description] Grandmother and I used to make these all the time when we had chef and helped time. They taste like magic and are definitely magic. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3 1/2", "1", "1/4"] [RecipeIngredientParts] ["baking mix", "instant pudding mix", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.1 [FatContent] 9.9 [SaturatedFatContent] 1.8 [CholesterolContent] 23.6 [SodiumContent] 344.4 [CarbohydrateContent] 21.4 [FiberContent] 0.3 [SugarContent] 13.1 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] 5 per plate [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit. Line 1 large or two smaller cookie sheets with parchment paper (opt]. No greasing necessary. Mix all ingredients, stir vigorously until ball forms. Pinch off dough, roll 1\" balls. Place cookies on baking sheet, flatten with bottom of glass dipped in sugar. OPTIONAL: use thumb to create small depression in flattened cookies, and decorate with sprinkles. Bake at 350 degrees Fahrenheit for 8-10 minutes. Edges will be lightly browned.
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[Name] Perfect Chocolate Chip Pudding Cookies [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-23T22:44:00Z [Description] Make and share this Perfect Chocolate Chip Pudding Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] ["Perfect Chocolate Chip Pudding Cookies.", "Perfect Chocolate Chip Pudding CookiesPrep time: 10 min | Cook time: 12 min | Total time: 25 min.", "Ingredients.", "1 stick softened butter, salted.", "1/2 cup granulated sugar.", "1/2 cup light brown sugar, packed.", "1 large egg.", "1/2 teaspoon pure vanilla extract.", "1 1/2 cups all-purpose flour.", "3 tablespoons Instant Vanilla Pudding Mix (powder].", "1/2 teaspoon kosher salt.", "1/2 teaspoon baking soda.", "1 cup chocolate chips.", "Directions.", "Preheat oven to 350 degres F. and line cookie sheet with parchment paper.", "Place softened butter into a large mixing bowl and cream sugars until well combined. Add egg and vanilla mixing until well combined. Slowly add flour, pudding mix, salt and baking soda mixing slightly. Add chips and mix until combined.", "With a medium cookie scoop, scoop dough onto baking sheet placing one inch apart from each other. Bake for 12-15 minutes until baked through. Remove and let cool. Serve room temperature." ]
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[Name] HEALTHY BLUEBERRY WAFFELS [AuthorId] 2001346666 [AuthorName] vboese [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-23T22:47:00Z [Description] Healthy Blueberry Waffles are so delicious you won’t know they are healthy for you! They are loaded with flavor and the stuff that is good for you too, whole grains and blueberries. Energize your day with a hearty breakfast of Healthy Blueberry Waffesl [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1/3", "2", "1 1/2", "3", "1/2", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["white flour", "white flour", "white flour", "baking powder", "sea salt", "sugar", "ground flax seeds", "eggs", "buttermilk", "butter", "vanilla", "fresh blueberries", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.2 [FatContent] 19.4 [SaturatedFatContent] 7.7 [CholesterolContent] 119.6 [SodiumContent] 772.7 [CarbohydrateContent] 64.8 [FiberContent] 2.6 [SugarContent] 14.7 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] 8 waffels [RecipeInstructions] Mix together in large bowl flours, baking powder, salt sugar and flax. Add eggs and buttermilk, and mix in with flour mixture. Add melted butter and vanilla and mix altogether into a smooth texture. Add fresh blueberries. If you use frozen blueberries, dust with a couple tablespoons of flour to prevent berries from bleeding blue color into the batter. Heat up waffle iron and brush with cooking oil, add blueberry waffle batter and cook per directions of your waffle iron. I like to cook them until they are golden brown and slightly crispy. Top finished waffles with maple syrup, a dusting of powdered sugar and more blueberries.
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[Name] Tomatoes and Eggs [AuthorId] 2001363306 [AuthorName] denormalized [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-01-23T22:47:00Z [Description] Make and share this Tomatoes and Eggs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001363306/rAtC2oYLTGCX5xToxof3_How-to-fry-eggs-and-tomato.JPG.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1"] [RecipeIngredientParts] ["tomatoes", "eggs", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.7 [FatContent] 5.0 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 1821.3 [CarbohydrateContent] 6.2 [FiberContent] 1.5 [SugarContent] 4.5 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] first cook eggs in oiled wok. remove eggs from wok. cook tomatoes in wok. add eggs. add soy sauce. lightly season with salt and sugar to taste.
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[Name] Triple J Protein Bars [AuthorId] 2001363416 [AuthorName] bmoyd03 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-01-23T22:47:00Z [Description] Make and share this Triple J Protein Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "1/4", "1"] [RecipeIngredientParts] ["granola cereal", "oats", "peanut butter", "dried cranberries", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.8 [FatContent] 41.3 [SaturatedFatContent] 14.0 [CholesterolContent] 0.0 [SodiumContent] 190.8 [CarbohydrateContent] 49.7 [FiberContent] 12.4 [SugarContent] 8.9 [ProteinContent] 22.0 [RecipeServings] 5.0 [RecipeYield] 10 2 balls equal a serving [RecipeInstructions] Preheat oven to 275. Mix oats, granola, dried cranberries, peanut butter, and agave nectar. Make into tiny balls. Put balls into oven for 5 mins. Melt chocolate. Dip balls into chocolate. Set in fridge for 20 mins for chocolate to harden.
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[Name] Slow-Cooker Creamy Mushroom Chicken With Rice [AuthorId] 400003 [AuthorName] Angela Butler [CookTime] PT4H30M [PrepTime] PT15M [TotalTime] PT4H45M [DatePublished] 2017-01-23T22:47:00Z [Description] By Sarah Olson This is a comforting meal in one pot! I love slow-cooker recipes where I can cook the starch in with the meat. This slow-cooker creamy mushroom chicken has the rice added at the end of the cooking time. I use Minute instant white rice because regular rice can get gluey-tasting in the slow cooker. This kind of rice has been precooked, then dried, which is why it does so well in the slow cooker. You can experiment with your own seasonings with this recipe! Switch it up with basil or tarragon, or use whatever your favorite seasoning is. I cook the chicken, garlic, seasonings, onions and mushrooms with chicken broth in the slow cooker. After this is done cooking, I stir in the magic: sour cream and dry Minute white rice. Then I add the lid back on the slow cooker. About 30 minutes later, the rice has fluffed up around the chicken. You can also use precooked-style brown rice if you want; it will take about 15 minutes longer to fluff up. All you have to do to get this meal on the table is steam up some green beans or asparagus. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Rice", "Meat", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1/2", "2", "1", "2", "1", "1", "3"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "sea salt", "black pepper", "dried oregano", "dried thyme", "garlic", "chicken broth", "sour cream", "MINUTE White Rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.1 [FatContent] 15.6 [SaturatedFatContent] 6.9 [CholesterolContent] 137.2 [SodiumContent] 675.5 [CarbohydrateContent] 53.1 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 35.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Directions: 1. Add the chicken to a six-quart or larger slow cooker. Sprinkle the chicken with the salt, pepper, oregano, thyme and garlic. Add the onion and mushrooms on top, then pour in the chicken broth. 2. Cover and cook on high for four hours. Don’t open the lid during the cooking time. 3. When the cooking time is up, remove the chicken thighs and place on a plate. Stir in the sour cream until it dissolves into the broth, then stir in the instant rice. Sprinkle with a touch more oregano if desired. Add the chicken back into the slow cooker. Cover and cook on high for 30 minutes more, or if you use instant brown rice, cook for 45 minutes more instead of 30. Serve and enjoy! Copyright 2016 Cooktop Cove.
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[Name] Keto Slow Cooker Chicken Bacon Chowder [AuthorId] 2001336977 [AuthorName] Cameron Duval Smith [CookTime] PT7H30M [PrepTime] PT20M [TotalTime] PT7H50M [DatePublished] 2017-01-23T22:47:00Z [Description] Great Keto recipe if you want to have something hearty and rich! (Recipe by "Peace, Love, and Low Carb") [Images] character(0) [RecipeCategory] Chowders [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "2", "6", "1", "4", "2", "1", "8", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "shallot", "leek", "celery ribs", "cremini mushrooms", "sweet onion", "butter", "chicken broth", "chicken breast", "cream cheese", "heavy cream", "bacon", "sea salt", "black pepper", "garlic powder", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.8 [FatContent] 57.8 [SaturatedFatContent] 26.1 [CholesterolContent] 162.1 [SodiumContent] 1151.6 [CarbohydrateContent] 8.2 [FiberContent] 0.9 [SugarContent] 2.7 [ProteinContent] 23.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.] (Cook bacon as well].", "Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.", "Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.", "4. Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours." ]
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[Name] Candy Cane Popcorn [AuthorId] 2001363559 [AuthorName] Chardonais [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-01-23T22:47:00Z [Description] Make and share this Candy Cane Popcorn recipe from Food.com. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "3", "2/3"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 31.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 6.2 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 24 Cups [RecipeInstructions] Place popcorn in a large bowl. Pour melted wafers over popcorn. Stir gently until popcorn is evenly coated. Sprinkle with candy canes and toss gently just until combined. Spread mixture on a wax paper lined pan. Refrigerate for 30 minutes or until coating hardens. Break popcorn crunch into pieces. Store in an airtight container in a cool dry place. Note: 1/2 cup unpopped popcorn = approx 10 cups popped popcorn.
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[Name] Keto Avocado Almond Smoothie [AuthorId] 2001336977 [AuthorName] Cameron Duval Smith [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-23T22:48:00Z [Description] Make and share this Keto Avocado Almond Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "3/4", "3", "1", "2"] [RecipeIngredientParts] ["avocado", "almond butter", "half-and-half", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.9 [FatContent] 67.9 [SaturatedFatContent] 30.2 [CholesterolContent] 44.8 [SodiumContent] 110.3 [CarbohydrateContent] 34.1 [FiberContent] 18.0 [SugarContent] 2.1 [ProteinContent] 16.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add ice first. Add remaining ingredients last into blender.
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[Name] Pasta Roll-Ups With Turkey and Spinach [AuthorId] 2023975 [AuthorName] sweetees [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-01-23T22:48:00Z [Description] Here's a good way to sneak some greens into your kids – and time into your schedule! These lasagna-style roll-ups can be made ahead of time and reheated for a quick, easy weeknight meal. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1/4", "1", "1", "8", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["olive oil", "onion", "garlic clove", "ground cinnamon", "ground nutmeg", "tomatoes with juice", "salt", "frozen chopped spinach", "fat-free ricotta cheese", "egg", "reduced-fat mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.1 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 58.4 [SodiumContent] 496.0 [CarbohydrateContent] 6.7 [FiberContent] 2.3 [SugarContent] 3.0 [ProteinContent] 16.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet, heat olive oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and nutmeg, then add tomatoes and salt. Reduce heat to medium-low, stir, cover and let simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a wooden spoon.", "Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.", "Preheat the oven to 400°F. Squeeze all remaining moisture from thawed spinach and place in large bowl. Add ricotta cheese, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.", "Spread 1 cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle flat in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella." ]
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[Name] Raspberry Caramel Brownies [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-01-23T23:21:00Z [Description] Make and share this Raspberry Caramel Brownies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/bL3w1bjUTyaAordK50Kf_14.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "1/2", "1", "2", "1", "12", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "butter", "baking powder", "eggs", "frozen raspberries", "cornstarch", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.4 [FatContent] 6.5 [SaturatedFatContent] 3.9 [CholesterolContent] 30.8 [SodiumContent] 72.5 [CarbohydrateContent] 18.6 [FiberContent] 1.4 [SugarContent] 10.6 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 24 [RecipeInstructions] Heat oven to 350 degrees. Beat together sugar and butter. Mix in eggs. Add flour, chocolate and baking powder. Beat well. Spread batter in a greased 9\" x 13\" baking pan. Place Kraft caramel bits in a microwave container. Microwave on high for one minute; stir and microwave for another minute or until melted. Drizzle melted caramel over the brownie batter, working quickly. Use a butter knife to swirl caramel into batter evenly. Bake for 15 minutes. Remove from oven. Meanwhile, while brownies are baking, place thawed, undrained berries into a small saucepan. Add one tablespoon of cornstarch and turn heat to medium. Stir constantly until berries are thickened, about 5 to 6 minutes. Spread berries evenly over brownie and return to oven. Bake another 12 to 15 minutes or until toothpick inserted near center comes out clean. Let cool thoroughly; sprinkle with powdered sugar and cut into squares. This recipes makes 24 brownies.
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[Name] One Pot Italian Style Bangers [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-01-23T23:31:00Z [Description] Make and share this One Pot Italian Style Bangers 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/2001095674/qya7nYRQpGLlPvJGhN7L_IMG_8061.jpeg" [RecipeCategory] Meat [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2", "3", "1", "2", "1", "1", "1/2", "1/2", "30", "1"] [RecipeIngredientParts] ["sausages", "cabbage", "tomato puree", "shallots", "garlic cloves", "leek", "dried oregano", "fresh basil leaf", "olive oil", "salt", "black pepper", "watercress", "chopped tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1119.5 [FatContent] 87.2 [SaturatedFatContent] 27.5 [CholesterolContent] 216.0 [SodiumContent] 2559.7 [CarbohydrateContent] 33.6 [FiberContent] 9.7 [SugarContent] 14.5 [ProteinContent] 51.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["•\tSteam or boil your potatoes until soft (3 to 4 minutes].", "•\tChop the sausages in to smaller chunks and add to a large frying pan (make sure it has a lid for later use] or sauce pan, on a medium to high heat. Cook the sausages for around 3 minutes, so it browns on the outside.", "•\tNow reduce the heat to medium and add the cabbage, leek, garlic and shallots. Cover the pan with a lid and allow to cook, stirring every so often until the vegetables soften (5 minutes].", "•\tOnce they soften, add the potatoes, chopped tomatoes, tomato puree, basil, oregano and season with salt and pepper. Continue to cook without the lid and stir every so often to let the flavours mix and prevent any ingredients burning at the bottom of the pan. Keep cooking for another 6 to 8 minutes until the tomato deepens in colour and the potatoes almost mash in to the mixture.", "•\tOnce cooked, serve hot with a handful of watercress." ]
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[Name] Low Carb Low Fat Zoodle Bolognese (Zucchini Noodles) [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-01-24T02:50:00Z [Description] Make and share this Low Carb Low Fat Zoodle Bolognese (Zucchini Noodles) recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/4", "1", "9", "2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["zucchini", "tomato paste", "ground turkey", "Brussels sprouts", "garlic cloves", "carrot", "celery", "shallot", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.4 [FatContent] 17.3 [SaturatedFatContent] 6.2 [CholesterolContent] 119.1 [SodiumContent] 567.1 [CarbohydrateContent] 17.8 [FiberContent] 4.8 [SugarContent] 8.6 [ProteinContent] 40.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Spiral slice (or long shreds if you don't have a spiral slicer] both zucchini, place in strainer in the sink while preparing the other ingredients (this will allow the zucchini to dry out]. Cut off and discard the stem ends of the Brussels sprouts, then halve them lengthwise. Place them in a small bowl, drizzle with olive oil, and then sprinkle with salt and pepper to taste. Place them on a small baking sheet cut-side up, and broil until slightly charred. While sprouts are broiling, peel and mince the garlic. Small dice the shallot, carrot, and celery. In a large, high-sided pan (or pot], heat a drizzle of olive oil on medium until hot. Add the garlic, shallot, carrot, and celery. Season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until softened and fragrant. Add the tomato paste to the pan; season with more salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until dark red and fragrant. Add the ground turkey to the pan; season with a little more salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Add zucchini noodles (zoodles] to the pan, along with the charred Brussels sprouts. Season with salt and pepper, and mix well. Turn heat to medium, add 1/4 cup water and cover for 4 minutes. Serve and garnish with parmesan cheese (pecorino romano is best!], to taste. Enjoy!
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[Name] Mediterranean Pork Fillet [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2017-01-24T14:08:00Z [Description] Make and share this Mediterranean Pork Fillet 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/kQVPcvUHT1mRHCzXQLbq_EC_Mediterranean%20pork%20fillet.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "1", "1", "4", "1/2", "1", "100", "2"] [RecipeIngredientParts] ["olive oil", "maple syrup", "fresh rosemary", "garlic cloves", "sea salt", "ground black pepper", "lemon", "pitted black olives", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.5 [FatContent] 21.1 [SaturatedFatContent] 5.0 [CholesterolContent] 166.9 [SodiumContent] 1031.7 [CarbohydrateContent] 21.2 [FiberContent] 2.2 [SugarContent] 7.3 [ProteinContent] 55.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine all the ingredients for the marinade in a large, resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 - 4 hours but preferably overnight.", "Remove the tenderloins from the marinade place on a large cutting board. With a sharp knife, cut along the longer edge of one side of the sirloin so it opens like a book (avoid cutting completely through]. Pound the sirloin to flatten it (no thinner than 1 cm].", "Combine bread crumbs, lemon zest and almonds and sprinkle over meat. Spread the chopped black olives evenly over the 2 tenderloins and sprinkle with grated mozzarella.", "Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks. Place the rolls on a cooking tray, brush with the remaining marinade. Bake in the oven at 180°C for about 30 minutes. When done, transfer to a cutting board and leave to rest for 10 minutes. Remove the wooden or metal toothpicks and carve in ½-inch-thick diagonal slices." ]
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[Name] Basic Bulgogi Marinade from Bon Appetit [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT10M [PrepTime] PT8H [TotalTime] PT8H10M [DatePublished] 2017-01-24T14:47:00Z [Description] For this basic bulgogi recipe, cutting the meat into very thin strips allows it to absorb the hot-sweet-salty marinade in minutes, not hours. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Korean", "Asian", "Low Protein"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1", "1", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["pear", "garlic cloves", "soy sauce", "crushed red pepper flakes", "chili sauce", "ginger", "light brown sugar", "kosher salt", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.3 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1087.1 [CarbohydrateContent] 8.4 [FiberContent] 1.0 [SugarContent] 5.2 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Combine pear, garlic, soy sauce, pepper flakes, ginger, sugar, and sesame oil in a bowl and whisk to combine. Using a sharp knife, slice meat into very thin strips. Add beef and marinade to a large releasable bag, seal bag, and squish everything around until the meat is coated. Toss in the fridge for 8 hours. When ready to cook, let the meat sit on the counter and come to room temperature. Heat one tablespoon of oil in a frying pan set over medium high heat. Cook half the meat to desired doneness and set aside. Repeat last two steps with the rest of the meat. When ready to eat, sprinkle with green onions.
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[Name] Keto Chicken Pad Thai [AuthorId] 2001336977 [AuthorName] Cameron Duval Smith [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-01-24T17:04:00Z [Description] Make and share this Keto Chicken Pad Thai recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1/2", "3", "1 1/2", "1 1/2", "1", "1", "7", "1/4", "3", "2", "2", "3", "4", "4", "2"] [RecipeIngredientParts] ["lime juice", "lemon juice", "ketchup", "Worcestershire sauce", "fish sauce", "sambal oelek", "garlic", "liquid stevia", "cilantro", "green onions", "eggs", "chicken thighs", "coconut oil", "mung bean sprouts", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.4 [FatContent] 31.0 [SaturatedFatContent] 16.3 [CholesterolContent] 152.2 [SodiumContent] 1224.3 [CarbohydrateContent] 7.5 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 19.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together all of the ingredients for the sauce using a fork or whisk. Set aside. Drain shirataki noodles and rinse well. Repeat 5 or 6 times, then dry as much as you can using a cloth, winging out as needed. Heat 2 tablespoons Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil]. Heat 2 tablespoons Coconut Oil in a pan over medium-high heat. Once the pan is hot, add the chicken to create a sear. Flip chicken pieces over to sear the other side. Set aside and repeat with the rest of the chicken (using more oil]. In the same pan, add the shirataki noodles and dry fry them for 5-8 minutes or until noodles become firmer to the touch. Reduce heat and scramble 2 eggs into the noodles. Add the sauce, chicken (including oil], cilantro, and green onion to the noodles. Let this cook down for about 5-10 minutes depending on thickness you want.
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[Name] Keto Oven “Grilled” Asian Chicken Thighs [AuthorId] 2001336977 [AuthorName] Cameron Duval Smith [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-24T17:05:00Z [Description] (Sriracha is used in this receipe, not hot sauce. Food.com would not accpet Sriracha) Keto Grilled Asian Chicken Thighs [Images] character(0) [RecipeCategory] Asian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1", "1", "1", "2", "1", "1/4", "4", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "olive oil", "ketchup", "garlic", "xanthan gum", "spinach", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.4 [FatContent] 25.2 [SaturatedFatContent] 6.5 [CholesterolContent] 118.4 [SodiumContent] 235.3 [CarbohydrateContent] 3.1 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1.Preheat oven to 425°F Pat chicken dry and season skin-side with salt and pepper.", "2. Mix all sauce ingredients together in a small container until a thick paste is formed.", "3.Rub sauce all over chicken, both top and bottom. Then lay on a wire rack over a baking sheet covered in foil.", "4.Bake for 40-50 minutes until skin is crisp and charring appears.", "5.Remove from oven and let rest. Mix spinach, red pepper flakes, salt and pepper, and leftover chicken fat from the pan together and serve." ]
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[Name] French Onion Pork Chops [AuthorId] 1802930077 [AuthorName] Friends Foodies [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-01-24T18:11:00Z [Description] French Onion Pork Chops All the flavors you love of a traditional French onion soup are captured in this recipe for French Onion Pork Chops. This meal is completely satisfying for any carnivore who is conscious of upping the protein in their diet, and also for any lover of French onion soup! Marinated & grill-seered center-cut pork loin chops are topped with herbed French Onions and Gruyeré ready to be thrown in the oven [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "4", "7 -8", "1", "1/2", "1", "3/4", "1/4", "4", "4", "4"] [RecipeIngredientParts] ["olive oil", "sweet onions", "fresh thyme sprigs", "salt", "pepper", "butter", "dry red wine", "boneless pork chops", "Dijon mustard", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.0 [FatContent] 27.4 [SaturatedFatContent] 12.0 [CholesterolContent] 157.7 [SodiumContent] 980.9 [CarbohydrateContent] 16.2 [FiberContent] 2.7 [SugarContent] 6.9 [ProteinContent] 49.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] -Preheat oven to 325 degrees. -In a large, oven proof skillet over medium heat, carmealize the onions in the olive oil along with the thyme sprigs (about 15 minutes], stirring occasionally. Add the beef broth, butter, salt and pepper. -Simmer to reduce the broth (about 5 minutes]. -Remove the carmalized onions to a bowl and keep warm, Wipe out the skillet with a paper towel. -Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste. -Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side]. Remove chops to a plate. -Deglaze the skillet with the red wine, making sure to scrape up the brown bits on the bottom of the skillet. Return the caramalized onions to the skillet along with the browned pork chops. -Place the skillet in a preheated oven and cook for 25 minutes. Remove the skillet from the oven and top each chop evenly with the cheese. Return the skillet to the oven and cook until the cheese is lightly browned and melted (about 5 minutes]. -Garnish with additional thyme, if desired. Serve and enjoy.
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[Name] Beef “ramen” Protein Broth Bowl [AuthorId] 285039 [AuthorName] Cook4_6 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-01-24T18:33:00Z [Description] Make and share this Beef “ramen” Protein Broth Bowl 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/285039/ghaYnt9kSDmLopN8nCll_10212212041959946.jpg" [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1/4", "3", "2", "2", "5", "1 -2", "1", NA, "12", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "celery", "garlic cloves", "fresh Italian parsley", "water", "soy sauce", "sriracha sauce", "ground ginger", "Chinese five spice powder", "zucchini", "bean sprouts", "bok choy", "Chinese cabbage", "hard-boiled egg", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.4 [FatContent] 7.2 [SaturatedFatContent] 1.2 [CholesterolContent] 2.4 [SodiumContent] 1435.3 [CarbohydrateContent] 46.8 [FiberContent] 1.4 [SugarContent] 3.6 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To increase the protein, I suggest using Ronzoni’s Ancient Grains Pasta Thin spaghetti. Heat the sesame oil in a Dutch oven over medium high heat. When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent. Add garlic and parsley and cook for another minute. Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice]. Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes. Season with salt & pepper. While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including. Place cooked noodles and/or other main ingredients in a single serving bowl. The contents can vary for each diner. Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.
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[Name] Cheesy Hominy from Scratch [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT9H [PrepTime] PT10M [TotalTime] PT9H10M [DatePublished] 2017-01-24T20:26:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Michelle Snowalter from Bridgewater, Virginia, USA. Tip: Cheesy Hominy is a nice change if you're tired of the same old thing. It's wonderful with ham, slices of bacon, or meatballs. Add a green vegetable and you have a lovely meal. Hominy is available at most bulk-food stores. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/85/FMuCbMvDQu22rvXLQq5o_16.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/85/jEQvQf5qRMC7Vgii5TOp_15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/85/eBeJox3QSUCtAVkmBAaM_14.jpg"] [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["2", "6", "2", "1 1/2", "4", "1 -2", "1/4", "4"] [RecipeIngredientParts] ["hominy", "water", "flour", "milk", "sharp cheddar cheese", "salt", "pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.1 [FatContent] 15.2 [SaturatedFatContent] 9.5 [CholesterolContent] 46.3 [SodiumContent] 461.0 [CarbohydrateContent] 5.9 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 9.4 [RecipeServings] 14.0 [RecipeYield] 14 [RecipeInstructions] Combine hominy and water in a 5-6 quart slow cooker. Cover. Cook on HIGH 3-4 hours, or on LOW 6-8 hours. Stir in remaining ingredients. Cover. Cook on HIGH 30-60 minutes.
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[Name] Herbed Roast With Gravy [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2017-01-25T00:09:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 206. Attributed to Sue Williams of Gulfport, Mississippi, USA [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/86/iMbwN2FsTte1ZLivnDM3_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/86/T0D1Hv9zRBQVCvSuQmLU_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/86/LqZ3dD8RLmHBMTy4fVzA_3.jpg"] [RecipeCategory] Roast Beef [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Healthy", "High In..."] [RecipeIngredientQuantities] ["4", "2", "1/2", "2", NA, "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "onions", "tomato sauce", "mushroom stems and pieces", "dried basil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.2 [FatContent] 8.0 [SaturatedFatContent] 3.1 [CholesterolContent] 116.1 [SodiumContent] 833.6 [CarbohydrateContent] 4.9 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 40.0 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Season roast with salt and pepper. Place in slow cooker. Combine remaining ingredients and pour over meat. Cover. Cook on LOW 8-10 hours, or on HIGH 4-5 hours. Serve with Gravy.
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[Name] Instant Pot Steel Cut Oats [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-01-25T04:29:00Z [Description] Make and share this Instant Pot Steel Cut Oats recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "3", "1", "1 1/2"] [RecipeIngredientParts] ["apples", "milk", "water", "steel cut oats", "brown sugar", "butter", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.3 [FatContent] 8.0 [SaturatedFatContent] 3.7 [CholesterolContent] 16.2 [SodiumContent] 63.5 [CarbohydrateContent] 52.2 [FiberContent] 6.8 [SugarContent] 19.5 [ProteinContent] 8.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in the Instant Pot. Press the \"Manual\" button and cook on high heat for 5 minutes. Unplug the Instant Pot once it's done and let sit for 5-10 minutes before taking off the lid and serving.
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[Name] Green Peppercorn Steak Sauce [AuthorId] 1404273 [AuthorName] Bay Haven Inn [CookTime] PT25M [PrepTime] PT2M [TotalTime] PT27M [DatePublished] 2017-01-25T17:55:00Z [Description] Make and share this Green Peppercorn Steak Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["0.5", "1/2", "2", "2"] [RecipeIngredientParts] ["red wine", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 8.3 [FiberContent] 0.0 [SugarContent] 5.3 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] 1/2 cup [RecipeInstructions] Place all ingredients in sauce pan and heat to low simmer. Reduce to about a half cup and serve.
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[Name] Stuff in a Pan (Easy Scampi Pasta) [AuthorId] 1404273 [AuthorName] Bay Haven Inn [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-25T18:19:00Z [Description] This is a very versatile dish. Great for a soupy lunch, or a side dish with less sauce. I have used everything but the kitchen sink in this dish. Seafood, fish, shrimp or scallops added with the pasta. Meats such as pepperoni, cooked Italian sausage, steak, chicken or pork. Veggies vary depending on the protein or what's in the fridge, mini tomatoes, asparagus, brussels sprouts, peas, corn, onion, or even bell peppers. I have even used swiss chard and spinach. Use your imagination with the pasta, my favorite is angel hair, but anything goes. Just have fun with this dish. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "3", "1/2", "2", "1/2", "0.5", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["butter", "olive oil", "onion", "garlic cloves", "bell pepper", "white wine", "sweet basil", "crushed red pepper flakes", "cooked pasta", "raw shrimp", "scallops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.5 [FatContent] 24.5 [SaturatedFatContent] 9.4 [CholesterolContent] 56.8 [SodiumContent] 128.9 [CarbohydrateContent] 21.8 [FiberContent] 3.9 [SugarContent] 0.8 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] ["Melt butter in sauce pan, watch it close. As soon as it begins to brown, add the olive oil. Saute onions and peppers, add garlic when onion is translucent and saute another minute or two.", "Dump in the wine, pour a glass for yourself. Dump in the veggies, whatever and however much is up to you. Saute about 4 or 5 minutes, until almost tender.", "Add the cooked pasta, make sure it is just al dente or it could get mushy. Stir in the seafood or meat and simmer another 2-3 minutes.", "Italian sausage or any meat that needs a quick sear can be added just before the garlic. I like to add tomatoes with veggies." ]
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[Name] Homemade Samoas Cookies [AuthorId] 1802481615 [AuthorName] Kitchen is My Playg [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2017-01-25T19:05:00Z [Description] Start with a basic shortbread cookie base, add a scrumptious caramel coconut topping, then finish it all off with dark chocolate drizzle, and you've got your very own homemade version of classic Samoas cookies. Just pair them with a big glass of milk for the perfect ooey-gooey cookie treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802481615/C8BDVmCoRSd7FRjsuyoA_Homemade%20Samoas%207.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "1/2", "2", "1/2", "4", "20", "4", "1/4", "8", "1/4"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "all-purpose flour", "baking powder", "salt", "milk", "vanilla extract", "sweetened flaked coconut", "milk", "salt", "dark chocolate", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 13.6 [SaturatedFatContent] 9.0 [CholesterolContent] 15.0 [SodiumContent] 120.3 [CarbohydrateContent] 27.1 [FiberContent] 1.7 [SugarContent] 17.6 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and vanilla extract. Beat on medium speed until fluffy, about 1 minute. In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined and scraping down the sides of the bowl as needed. Add the milk and blend until just combined. Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to easy cutting of the cookies and to keeping the cookies from spreading while baking. Working with one disc at a time, remove from the refrigerator and roll to just slightly thicker than 1/8-inch thickness. Use a donut cutter or two round cookie cutters, one smaller than the other, to cut the dough into circles. I found a 2 1/4-inch round cookie cutter to be the perfect size for the larger circle, and used the cap from a small spice bottle instead of a cookie cutter to cut out the inside circle. Carefully transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used. Bake cookies at 350 degrees for 10 - 12 minutes until just starting to turn pale golden brown on the edges. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Spread 4 cups sweetened flaked coconut onto a parchment-lined baking sheet. Bake at 350 degrees for 12 to 18 minutes, stirring frequently, until lightly browned. Remove from the oven and set aside. Unwrap caramels. Place caramels, milk, and salt in the top of a double boiler. Cook over gently simmering water, stirring frequently, until caramels are fully melted. Remove about 1/4 of the melted caramel to a small bowl. Set aside. Add toasted coconut to the remaining 3/4 of the melted caramel. Stir gently until well combined. Remove from the heat. Working with one cookie at a time, spread each cookie with a thin layer of reserved caramel. This helps the caramel coconut topping better adhere. If caramel becomes too difficult to spread as it cools, warm in the microwave for about 5 to 8 seconds until spreadable. With a small spoon, press about 1 tablespoon caramel coconut topping onto each cookie. Set aside on a parchment lined baking sheet. If the caramel coconut topping becomes too difficult to spread as it cools, place it back over simmering water and warm it until it's spreadable again. Coarsely chop 8 ounces good-quality dark chocolate. Place in the top of a double boiler over simmering water. Add 1/2 teaspoon vegetable or canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. One at a time, dip the bottom of each cookie in chocolate. Gently shake the cookie a couple of times to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper. Use a fork or small spoon to drizzle chocolate over the tops of the cookies. Let the cookies stand until the chocolate is fully set. Store cookies in a covered airtight container at room temperature.
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[Name] Homemade Thin Mint Cookies [AuthorId] 1802481615 [AuthorName] Kitchen is My Playg [CookTime] nan [PrepTime] PT3H [TotalTime] PT3H [DatePublished] 2017-01-25T19:05:00Z [Description] Mix up a batch of chocolate sugar cookies and dunk them in peppermint-laced chocolate to enjoy a homemade version of the iconic cookie -- even when no box is in sight. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802481615/a58KTpATGCbtOIYLqZiJ_How%20to%20Make%20Thin%20Mints%208.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1/4", "1 1/2", "3/4", "1", "1/8", "14", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "egg", "vanilla extract", "all-purpose flour", "cocoa powder", "baking powder", "salt", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 138.1 [FatContent] 10.2 [SaturatedFatContent] 6.3 [CholesterolContent] 15.3 [SodiumContent] 23.9 [CarbohydrateContent] 14.0 [FiberContent] 2.6 [SugarContent] 5.7 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined. Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking. Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies. Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used. Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract. One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper. Allow cookies to stand until chocolate is completely set.
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[Name] Asian Scallop Rice Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-01-25T20:35:00Z [Description] Make and share this Asian Scallop Rice Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "1/4", "1", "1", "1/2", "2", "3", "3", NA] [RecipeIngredientParts] ["crushed red pepper flakes", "bell peppers", "bay scallop", "gingerroot", "green onions", "cooked brown rice", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.6 [FatContent] 8.4 [SaturatedFatContent] 1.3 [CholesterolContent] 13.6 [SodiumContent] 1090.5 [CarbohydrateContent] 43.5 [FiberContent] 4.0 [SugarContent] 4.9 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.", "In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve." ]
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[Name] Browned Butter Garlic Noodles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2017-01-25T20:46:00Z [Description] Make and share this Browned Butter Garlic Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1/3", "1/2", NA] [RecipeIngredientParts] ["butter", "fresh garlic", "parmesan cheese", "asiago cheese", "fresh ground black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.7 [FatContent] 31.6 [SaturatedFatContent] 18.5 [CholesterolContent] 147.5 [SodiumContent] 476.0 [CarbohydrateContent] 63.5 [FiberContent] 3.1 [SugarContent] 1.8 [ProteinContent] 19.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook noodles in salted water according to package directions. Drain; set aside. Melt butter in large saucepan. Add garlic. Cook over medium-high heat, watching closely, 3-5 minutes or until butter foams and just starts to turn a delicate golden color. Remove from heat. Stir in noodles until well coated. Sprinkle with Parmesan cheese and coarse ground black pepper. Garnish with parsley, if desired. Serve immediately.
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[Name] Vegetable and Beans Soup [AuthorId] 1661368 [AuthorName] afarrell727 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-01-25T21:49:00Z [Description] Make and share this Vegetable and Beans Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "5 -8", "2", "3", "1", "1", "6", "2", "2", "6", "1", "1", "1/2", "3 -4"] [RecipeIngredientParts] ["red bell pepper", "celery", "carrot", "onion", "garlic cloves", "olive oil", "bacon", "potato", "diced tomatoes", "water", "fresh spinach", "bay leaf", "cumin", "allspice", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.2 [FatContent] 6.9 [SaturatedFatContent] 1.3 [CholesterolContent] 2.7 [SodiumContent] 108.9 [CarbohydrateContent] 19.9 [FiberContent] 4.2 [SugarContent] 4.8 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] 10 C [RecipeInstructions] Add the first 6 items to a large pot over high heat, season (salt and pepper] and cook for about 3-4 minutes, if you are not good at dry frying then just add the oil right away. add the oil and diced bacon and let the fat render for a minute or two. add the diced potato and mix in with the rest. season. continue cooking until the onions are softened. Add the remaining ingredients, keep stirring until the spinach is completely incorporated. Taste for salt and adjust as needed (keep in mind that you will do this so as to not over season early in]. Reduce to a low simmer and cook for 45-75 minutes and serve hot. even better the next day.
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[Name] Cauliflower Tacos [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-01-25T21:49:00Z [Description] Make and share this Cauliflower Tacos 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/53/00/95/LMIKcKTPqgL31eP18AR5_0S9A2531.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/95/EkrpLkKRoiMDSPuxB5pl_0S9A2527.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/95/o7LkNu9rSgOcxAklCkHx_0S9A2557.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/508198/rD8S5VbmRXXUO6TjhG8Q_IMG_4972.JPG" ] [RecipeCategory] Vegetable [Keywords] ["Mexican", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1/4", "2", "2", "1", "1", "1", "1/2", "6", "4", "6"] [RecipeIngredientParts] ["garlic cloves", "chili powder", "paprika", "chipotle chiles in adobo", "white vinegar", "pineapple chunks", "olive oil", "cauliflower", "onion", "fresh cilantro", "flour tortillas", "feta", "lime wedges"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 443.9 [FatContent] 18.0 [SaturatedFatContent] 6.5 [CholesterolContent] 26.8 [SodiumContent] 738.0 [CarbohydrateContent] 62.7 [FiberContent] 8.2 [SugarContent] 28.0 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender or food processor combine the garlic, chili powder, paprika, chipotle chiles, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until smooth. Set aside. Heat a large skillet over medium-high heat and add the olive oil. Add cauliflower and onions, season with salt and pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized. Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro. Divide the cauliflower among the warmed tortillas, drizzling each taco with the remaining sauce left in the pan. Top each taco with fresh cilantro, lime juice and feta.
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[Name] The Best Oh-Shit-I-Forgot-To-Buy-Tomatoes-! Chili Con Carne [AuthorId] 2001347723 [AuthorName] Mme Bovary [CookTime] PT30M [PrepTime] PT1M [TotalTime] PT31M [DatePublished] 2017-01-25T21:49:00Z [Description] i came home from the supermarket, thinking i had bought everything i needed for my usual chili recipe, but after 10 seconds i discovered that i had completely forgotten to buy the compulsory 400g can of tomatoes and also found out that i had run out of tomato paste! i still thought i'd give it a go. i still had 4 (...) little cherry tomatoes left in my fridge, and decided i'd try to fix something with my bottle of ketchup. to save the taste of the chili, i chose to add extra spices. and all of these plan b remedies actually led to a great chili con carne! i'll never make it again like i always have before. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001347723/1TIMIc5QMGFG2ZSjP5AB_20170124_233144.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "South American", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "500", "1", "4", "2", "4", "500", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["black beans", "kidney beans", "onion", "garlic cloves", "cherry tomatoes", "water", "beef bouillon cube", "ketchup", "Worcestershire sauce", "red wine vinegar", "salt", "cumin", "paprika", "dried parsley", "coriander powder", "curry powder", "cardamom powder", "turmeric powder", "black pepper", "cinnamon", "chili powder", "bay leaf", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.2 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 932.6 [CarbohydrateContent] 26.8 [FiberContent] 8.3 [SugarContent] 3.7 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] brown the ground meat in some butter and/or oil. add the chopped onion. when the onion softens, add the minced garlic and ginger. stir for a couple of moments. add the chopped cherry tomatoes, the water, the ketchup, the worcestershire sauce and the red wine vinegar. when it boils, add the bouillon cube and all the spices. let it simmer for 20 minutes. add the drained beans. let simmer for another 10 minutes. add the chopped fresh cilantro.
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[Name] Steak Gargonzola Alfredo Family Style [AuthorId] 2001365239 [AuthorName] Chris H. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-01-25T21:50:00Z [Description] A quick and simple way to make your favorite Olive Garden menu item on a budget for the whole family! An amazing and unique blend of flavors. Even better than the O.G.! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/00/97/KRMCZwC4RQy9kOeOx9YD_PicsArt_01-23-09.12.16.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "5", "1 1/2", "1", "2", "1 1/2", "1/2", "4", "4", "1", "1/4", "1/4", "4", "1"] [RecipeIngredientParts] ["fettuccine", "alfredo sauce", "gorgonzola", "fresh spinach", "sun-dried tomatoes", "Worcestershire sauce", "brown sugar", "fresh garlic", "lemon juice", "white wine", "red wine", "olive oil", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.3 [FatContent] 35.6 [SaturatedFatContent] 13.4 [CholesterolContent] 172.3 [SodiumContent] 912.0 [CarbohydrateContent] 89.4 [FiberContent] 5.0 [SugarContent] 26.3 [ProteinContent] 43.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] (Optional but reccomended] In a ziplock combine half the balsamic vinegar, worcestershire, brown sugar, garlic, and all the lemon juice. Add steak and top off with red wine to cover. Marinade in refrigerator overnight. STEP 1, DRIZZLE: In a small sauce pan, combine the remaining balsamic, worcestershire, and brown sugar. Simmer over medium low heat stirring occasionally. STEP 2, SAUCE: In a large sautee pan, simmer garlic and half the spinach in olive oil over medium high heat until garlic begins turning golden brown. Add a splash of white wine to help evaporate excess water. Reduce heat. Add alfredo sauce, half the gorgonzola, and remaining spinach. Shake jars with milk and white wine to rinse and pour in with sauce. Stir often. STEP 3, STEAK: Grill or pan sear steak over high heat to preference. (suggest med. rare.]. STEP 4, THE DISH: Prepare noodles al dente and transfer to a large caserole dish. Toss with alfredo sauce immediately. Cut steak against the grain into bite size pieces and layer with sun dried tomatoes, and crumbled Gorgonzola over the top until covered. Drizzle with balsamic mixture to taste (Don't over do it! You can always add more. I use about half and save the rest for people to add as they wish.]. STEP 5, ENJOY! -- can't talk -- eating -- .
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[Name] Quinoa Tabbouleh [AuthorId] 425280 [AuthorName] Gwen LP [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-01-25T21:51:00Z [Description] Make and share this Quinoa Tabbouleh recipe from Food.com. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "1 1/2", "1/2", "1", "1", "3", "1", "1", "20", NA] [RecipeIngredientParts] ["quinoa", "olive oil", "lemons", "parsley", "cilantro", "mint", "green onion", "garlic cloves", "feta cheese", "cucumber", "grape tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.8 [FatContent] 27.3 [SaturatedFatContent] 6.7 [CholesterolContent] 22.2 [SodiumContent] 303.1 [CarbohydrateContent] 48.1 [FiberContent] 7.7 [SugarContent] 4.6 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook quinoa according to package then refrigerate for 30 minutes to cool. While quinoa cools, chop 1 1/2 cups parsley, 1/2 cup cilantro, and 1 cup mint. Cut 20 grape or cherry tomatoes in half; Cut cucumber in quarters lengthwise, then chop into 1/2 inch wedges; and Chop green onions (green and white parts, or just green parts if you prefer]. When quinoa is cool, add 1/2 cup olive oil and juice of 3 fresh lemons and mix. Add chopped herbs and minced garlic and mix. Add crumbled feta, tomatoes, cucumber, green onions and mix. Add salt and pepper to taste. You can also add a little cayenne pepper or some hot sauce to spice it up if you like. Serve and enjoy!
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[Name] Biscuits [AuthorId] 2001361408 [AuthorName] Mike and Ashley [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-01-25T21:52:00Z [Description] Make and share this Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/4", "5", "1", "1", "3", "4", "1", "2"] [RecipeIngredientParts] ["dry active yeast", "water", "all-purpose flour", "baking soda", "salt", "baking powder", "sugar", "vegetable shortening", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.9 [FatContent] 27.3 [SaturatedFatContent] 7.9 [CholesterolContent] 2.5 [SodiumContent] 653.0 [CarbohydrateContent] 71.5 [FiberContent] 3.5 [SugarContent] 9.4 [ProteinContent] 12.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dissolve yeast in warm water. In a food processor, mix flour, soda, salt, baking powder, and sugar. Cut in shortening and pour out onto counter. Make a well in the middle and add in buttermilk and yeast. Stir well and then knead. The dough should be a little sticky wet, but easy to make into a ball. Let rise for 1 hour, then roll out 3/8\" thick and cut biscuits. Bake at 400 degrees. The dough can keep for a few days in the refrigerator.
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[Name] 3 Ingredient Scone [AuthorId] 221442 [AuthorName] Sudika [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-25T21:52:00Z [Description] Make and share this 3 Ingredient Scone recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breakfast", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", NA] [RecipeIngredientParts] ["self raising flour", "sour cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.9 [FatContent] 8.2 [SaturatedFatContent] 4.5 [CholesterolContent] 19.9 [SodiumContent] 33.6 [CarbohydrateContent] 53.1 [FiberContent] 1.7 [SugarContent] 5.6 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sift flour. Gently stir in sour cream. Now add fizzy drink till dough comes together ( you may not need all]. Pat dough onto floured surface. Cut with a fluted scone cutter. Place on greased or floured tray. Brush with milk. Bake in a preheated oven set at 200 degrees celcius for 10 - 12 minutes till golden brown. Enjoy.
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[Name] Slow Cooker Raspberry-Chipotle Baby Back Ribs [AuthorId] 1803416778 [AuthorName] Roger de Lorimier [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-01-25T21:55:00Z [Description] Make and share this Slow Cooker Raspberry-Chipotle Baby Back Ribs 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/1803416778/i2Gk5ReSl2NiKteMOFeg_Slow%20Cooker%20Raspberry-Chipotle%20Baby%20Back%20Ribs%203.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/2", "3", "1", "2/3", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "sweet onion", "garlic cloves", "raspberries", "fresh basil leaf", "chipotle chiles in adobo", "ketchup", "brown sugar", "Worcestershire sauce", "ground mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1575.7 [FatContent] 102.2 [SaturatedFatContent] 35.2 [CholesterolContent] 368.8 [SodiumContent] 1177.5 [CarbohydrateContent] 64.7 [FiberContent] 5.1 [SugarContent] 54.5 [ProteinContent] 103.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a large saucepan over medium-high heat, heat olive oil. Add in sweet onion and saute for about 5 minutes. Add in garlic and saute for another 60 seconds. Stir in raspberries, basil, chipotle chiles, ketchup, brown sugar, Worcestershire sauce, ground mustard, and pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. 2. Transfer sauce to a blender or food processor and blend until smooth. Divide sauce in half and set aside one half in the refrigerator to be used at serving time. 3. Cut rib racks in half. Layer ribs in a crockpot, pouring a little of the remaining sauce over each layer. 4. Cover and cook on low 8 hours. 5. Before serving, lay the racks on an aluminum foil-lined baking sheet. Brush generously with reserved sauce. Broil under a broiler until sauce begins to bubble and caramelize. Serve hot.
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[Name] Slow Cooker Party Mix [AuthorId] 1803416778 [AuthorName] Roger de Lorimier [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2017-01-25T21:55:00Z [Description] Make and share this Slow Cooker Party Mix 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/1803416778/Mme2JuTT2KbI0ZYZrKr5_cravings-of-a-lunatic-slow-cooker-party-mix-1.JPG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "2", "2", "1/2", "4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pecans", "butter", "Worcestershire sauce", "salt", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.2 [FatContent] 31.4 [SaturatedFatContent] 9.0 [CholesterolContent] 30.5 [SodiumContent] 445.8 [CarbohydrateContent] 12.5 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In your slow cooker combine crackers, cereal, pretzels and pecans. Stir. In the microwave melt your butter for about a minute. Now in a bowl combine your butter, worcestershire sauce, salt, garlic powder and onion powder. Stir. Pour this butter mixture over the stuff in the slow cooker. Toss to coat it well. I just use a big wooden spoon. Try not to be too rough though. DO NOT COVER THE SLOW COOKER! Now turn your UNCOVERED slow cooker on high for 2 hours. Stir every 30 minutes or so. Now turn it down and cook UNCOVERED for another 2 to 4 hours on low. I found 2 hours sufficient. Stir every 30 minutes. Let cool. Store in an airtight container. Try not to eat all the pretzels while they are piping hot.
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[Name] Lailani's Riced Cauliflower Sausage "fried Rice" [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-26T00:35:00Z [Description] Make and share this Lailani's Riced Cauliflower Sausage "fried 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/997542/FwK4zsqT8mNlGxPCzbrS_20170125_174931.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "2", "13", "12", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic", "sausage", "cauliflower"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.5 [FatContent] 30.1 [SaturatedFatContent] 9.5 [CholesterolContent] 53.4 [SodiumContent] 865.8 [CarbohydrateContent] 8.2 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute garlic and onion in olive oil for a minute then add in sausage and cook for 5 minutes. Add in cauliflower rice and continue cooking for 5 additional minutes. Add a dash of salt and pepper, stir, and serve.
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[Name] Instant Pot Corn on the Cob [AuthorId] 1875466 [AuthorName] bookwurm320 [CookTime] PT3M [PrepTime] PT0S [TotalTime] PT3M [DatePublished] 2017-01-26T17:12:00Z [Description] Make and share this Instant Pot Corn on the Cob 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/53/01/04/ivQsKUqzTuCuFW57wJ8D_DSC04565-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/04/1EiTsyUbQzmNjGh5x2Lk_DSC04569-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/04/rdbRvgUKThOWFAuHKTre_DSC04567-2.jpg"] [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1", "1/4"] [RecipeIngredientParts] ["water", "corn", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.6 [FatContent] 4.1 [SaturatedFatContent] 1.7 [CholesterolContent] 6.1 [SodiumContent] 139.2 [CarbohydrateContent] 24.8 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 5 ears [RecipeInstructions] Place water in bottom of IP. Insert trivet (in husk]. For buttery flavor, husk corn and put it directly in the water. set time for 3 minutes.
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[Name] "Simon-Safe" Sugar Cookies [AuthorId] 1654831 [AuthorName] shancarter [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-01-27T14:39:00Z [Description] Adapted from the recipe on a bag of sugar, these cookies are free of the top 8 allergens (plus corn-free), and are almost AIP-friendly... (except for the sugar...) They are gluten-free, dairy-free, soy-free, egg-free, legume-free (no peanuts), tree-nut-free (they do have coconut, but coconut is a drupe, which is a fruit, not a nut), and fish- and shellfish-free. :) That being said, if you are allergic/intolerant of any of the ingredients, please substitute appropriately. If you are vegan, consider replacing the gelatin with pectin or another vegan option. (I have not tried this.) Also, I used Rodelle vanilla extract. If extracts are a problem, substitute appropriately with vanilla powder, or leave it out completely.
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[Name] Scotch Quail Eggs [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 2017-01-27T16:23:00Z [Description] I've made scotch eggs, but I find that the huge size (1/4 pound of pork for each egg) is quite a commitment in terms of how much you have to eat. Quail eggs need about 1 1/2 ounces of sausage per egg, and so are more snack-sized. But, the eggs themselves are tough to work with because they're so delicate. Still, the effort is well worth the time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/o5uZvfOYQsS6UTX6RyEA_IMG_0657.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1 1/2", "1", "10", "1", "1/2", "1/2", "1/4", "1", "4"] [RecipeIngredientParts] ["fennel seeds", "parsley", "kosher salt", "pepper", "egg", "Dijon mustard", "lemon juice", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.3 [FatContent] 16.0 [SaturatedFatContent] 2.3 [CholesterolContent] 121.4 [SodiumContent] 685.2 [CarbohydrateContent] 5.1 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 12.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Toast fennel seeds on stove, keeping them moving constantly, until they turn a golden brown color, about 5 minutes. Allow to cool, then grind in spice grinder. Combine with salt, pepper, and parsley in small cup. If grinding your own pork, trim fat from pork and cut into 1\" cubes. Combine the blend from Step 1 with the pork. If grinding your own pork, put in freezer (along with all grinder components except for the motor] for 1 hour before using in meat grinder. If not, then refrigerate until ready to use. Start to heat up oil in deep fryer or pan deep enough to toally cover eggs, until it reaches 350°F. Place eggs in a pot of cold water that just covers the eggs. Heat until the water achieves a rolling boil. Remove pot from heat immediately, cover, and allow to sit for 3 minutes. Remove eggs from hot water and immerse in ice water. NOTE: this gives the eggs a soft center. Allow to rest for 5 minutes to hard boil. NOTE: quail eggs are incredibly hard to peel when soft boiled due to the thin shell. To peel egg shell, tap the bottom of one egg to crack it. Use a spoon to carefully peel the shell away from the egg while rotating the egg. Repeat for each egg. Refrigerate until ready to use. If grinding your own pork, remove pork from the freezer and grind. Divide the sausage into equal portions and flatten into a disc shape in the palm of your hand. Place the egg in the center of the disc and carefully wrap the sausage around them, ensuring that there are no openings. Place the breadcrumbs in a bowl. Whisk the remaining egg in another bowl. Roll each sausage wrapped egg in the egg wash to fully coat, then roll in the breadcrumbs until fully coated. Place sausage wrapped eggs in the fryer so they aren't touching, for 3 minutes or until golden brown. Combine mayonnaise, mustard, and lemon juice to create mustard sauce.
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[Name] Easy Chicken and Dumplings [AuthorId] 2001347582 [AuthorName] Reid O. [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-01-27T16:48:00Z [Description] Love chicken and dumplings? Don't have the time to make them homemade , but still want that homestyle feel? Well this is the recipe for you! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "1", "2", "3"] [RecipeIngredientParts] ["chicken broth", "poultry seasoning", "carrots", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 673.2 [FatContent] 28.6 [SaturatedFatContent] 7.7 [CholesterolContent] 86.0 [SodiumContent] 2561.5 [CarbohydrateContent] 60.3 [FiberContent] 2.1 [SugarContent] 11.7 [ProteinContent] 41.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["in a 4 to 5 quart dutch oven, heat broth, chicken, soup, and poultry seasoning to boiling over medium high heat; reduce heat to low. cover; simmer for 5 minutes, stirring occasionally. Increase heat to medium-high; return to a low boil.", "On a lightly floured surface, roll or pat each biscuit to 1/8 inch thickness; cut into 1/2 inch wide strips.", "Drop strips, one at a time, into boiling chicken mixture. Add carrots and celery. Reduce heat to low. Cover; simmer 15 to 20 minutes, stirring occasionally to prevent dumplings from sticking." ]
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[Name] Panera Low Fat Mango Smoothie [AuthorId] 2001366372 [AuthorName] Gab3912 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-27T16:48:00Z [Description] Make and share this Panera Low Fat Mango Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["mangoes", "banana", "vanilla yogurt", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 794.3 [FatContent] 7.3 [SaturatedFatContent] 3.4 [CholesterolContent] 15.9 [SodiumContent] 71.3 [CarbohydrateContent] 187.3 [FiberContent] 14.3 [SugarContent] 162.1 [ProteinContent] 12.5 [RecipeServings] 1.0 [RecipeYield] 2 3 [RecipeInstructions] Place ingredients in a blender. Process until smooth.
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[Name] Spaghetti Squash [AuthorId] 2001366206 [AuthorName] nanoanno [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-01-27T16:48:00Z [Description] Make and share this Spaghetti Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Low Protein", "Low Cholesterol", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA] [RecipeIngredientParts] ["spaghetti squash", "olive oil", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.2 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 13.0 [CarbohydrateContent] 5.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes. Remove from oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands.
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[Name] Paella With Cauliflower Rice [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-27T16:48:00Z [Description] Make and share this Paella With Cauliflower Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "4", "1", "2", "1/2", "1/4", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cauliflower", "olive oil", "onion", "red bell pepper", "oranges", "yellow bell pepper", "garlic cloves", "paprika", "saffron threads", "turmeric", "lemon juice", "dry white wine", "shrimp", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.4 [FatContent] 19.7 [SaturatedFatContent] 5.5 [CholesterolContent] 97.8 [SodiumContent] 760.7 [CarbohydrateContent] 22.1 [FiberContent] 6.5 [SugarContent] 9.9 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside. Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.]. Add shrimp and parsley, and cook until shrimp has cooked through. Serve!
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[Name] Gnocchi Soup [AuthorId] 2001366206 [AuthorName] nanoanno [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-27T16:48:00Z [Description] This recipe was inspired by Damn Delicious' Olive Garden Zuppa Toscana Copycat Recipe. Instead of using potatoes, I prefer to use gnocchi. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "2", "1", "4", "1", "3", "1 1/2", NA] [RecipeIngredientParts] ["bacon", "olive oil", "garlic cloves", "onion", "chicken broth", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.5 [FatContent] 51.3 [SaturatedFatContent] 23.6 [CholesterolContent] 142.4 [SodiumContent] 1128.3 [CarbohydrateContent] 5.4 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes. Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately, garnished with bacon.
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[Name] Chicken Cordon Bleu [AuthorId] 2001361408 [AuthorName] Mike and Ashley [CookTime] PT1H15M [PrepTime] PT40M [TotalTime] PT1H55M [DatePublished] 2017-01-27T16:50:00Z [Description] Make and share this Chicken Cordon Bleu recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "4", "1", "1", "1 1/2", "2", "2", "4", "2", "0.5", "4"] [RecipeIngredientParts] ["chicken breasts", "deli ham", "swiss cheese", "all-purpose flour", "egg", "salt", "pepper", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 982.9 [FatContent] 49.2 [SaturatedFatContent] 17.6 [CholesterolContent] 208.0 [SodiumContent] 2541.2 [CarbohydrateContent] 61.0 [FiberContent] 3.7 [SugarContent] 4.0 [ProteinContent] 61.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pound out the chicken until flat between two pieces of wax paper. Place a slice of deli ham and a finger of cheese on top of the flattened chicken and roll up, fastening with a toothpick.", "Dredge in flour, egg wash, and then breadcrumbs and season with salt and pepper.", "Place chicken into hot oiled fry pan and brown the rolls on all sides.", "Take out of pan and place into a baking dish.", "Mix the soup and wine (you can substitute milk] and pour over the browned chicken rolls.", "Cover with aluminum foil and place in a heated 350 degree oven for 1 /14 hours, removing the aluminum foil half way through." ]
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[Name] Mary Mac's Fried Green Tomatoes With Horseradish Parmesan Dippin [AuthorId] 162086 [AuthorName] Darcys Diner [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-01-27T16:50:00Z [Description] Make and share this Mary Mac's Fried Green Tomatoes With Horseradish Parmesan Dippin recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "1", "1 1/2", "1 1/2", "1", "2", "1", "1/4", "1", "1/4", "3", "1/4"] [RecipeIngredientParts] ["mayonnaise", "buttermilk", "parmesan cheese", "sour cream", "egg", "milk", "salt", "black pepper", "all-purpose flour", "green tomatoes", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.7 [FatContent] 2.4 [SaturatedFatContent] 1.0 [CholesterolContent] 34.6 [SodiumContent] 464.7 [CarbohydrateContent] 24.5 [FiberContent] 1.6 [SugarContent] 3.5 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 12 slices [RecipeInstructions] ["To make the sauce: In a small bowl, whisk together mayonnaise, buttermilk, horseradish, Parmesan, sour cream and ranch dressing mix. Cover and refrigerate until ready to serve. Can be made up to 1 week in advance.", "To make the tomatoes: In a large skillet or Dutch oven, heat 1/2-inch oil over medium-high heat until it reaches 350 degrees. Line a plate or wire rack with paper towels.", "While oil is heating, in a pie plate, whisk egg, then whisk in milk, 1/2 teaspoon salt and pepper.", "In another pie plate, combine flour, cracker crumbs and remaining 1/2 teaspoon salt. Dip tomato slices into egg mixture, turning to coat. Dredge both sides of tomato slices in flour mixture and shake off excess flour. Carefully place tomato slices into hot oil. Do not crowd the pan. Fry until golden brown, turning once, about 4 minutes per side. Drain on paper towels and serve immediately with sauce. Garnish with basil, if desired." ]
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[Name] Black Bean and Corn Salsa [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-01-27T16:50:00Z [Description] Make and share this Black Bean and Corn Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "2 -3", "2", "1"] [RecipeIngredientParts] ["black beans", "corn", "frozen corn", "green chili peppers", "cilantro", "vinegar", "green onions", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 35.5 [FiberContent] 9.5 [SugarContent] 6.1 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] 3 spoonfulls [RecipeInstructions] Mix black beans, corn (unthawed if using frozen]. Ro- Tel, cilantro, vinegar, onion, jalapenos (to favored amount, or leave out], juice and pulp from limes and garlic. Salt to taste. Let sit overnight or at least 8 hours to infuse flavors.
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[Name] Grandma Bea's Cheese Dip [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] nan [PrepTime] PT8M [TotalTime] PT8M [DatePublished] 2017-01-27T16:50:00Z [Description] Make and share this Grandma Bea's Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["cream cheese", "cheddar cheese", "onion", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.3 [FatContent] 19.1 [SaturatedFatContent] 11.5 [CholesterolContent] 61.1 [SodiumContent] 267.7 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 1.2 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] 2 spoonfuls [RecipeInstructions] Blend cheeses, then stir in onion and ham gradually, till thoroughly mixed. Spoon into serving bowl, cover and chill for at least an hour. Serve with crackers.
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[Name] Microwave Apple Coffee Cake [AuthorId] 386621 [AuthorName] natejess [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-01-27T16:50:00Z [Description] Yummy and easy coffee cake that I make for breakfast. I am not sure where I got this recipe. I did a google search for "microwave apple coffee cake" and nothing came up. If you know the originator, I'd love to give them credit! [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/3", "1/2", "2", "1/2", "1/3", "1"] [RecipeIngredientParts] ["brown sugar", "walnuts", "baking mix", "ground cinnamon", "milk", "chunky applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.7 [FatContent] 10.1 [SaturatedFatContent] 2.0 [CholesterolContent] 2.1 [SodiumContent] 340.5 [CarbohydrateContent] 37.2 [FiberContent] 1.6 [SugarContent] 12.8 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Spray an 8 inch microwave safe dish with a non stick cooking spray.", "Mix the brown sugar and ¼ C of walnuts together in a small mixing bowl and set aside.", "In a separate bowl mix together the baking mix, remaining walnuts and the cinnamon.", "Pour the milk into the mixture.", "Add the applesauce and beat with an electric mixer on low speed for 30 seconds.", "Spread the batter into the prepared pan.", "Sprinkle the top with the brown sugar mixture.", "Microwave on high for 8 minutes or until the cake springs back when lightly touched." ]
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[Name] Red Lobster Cheddar Bay Biscuits [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT8M [PrepTime] PT12M [TotalTime] PT20M [DatePublished] 2017-01-27T16:50:00Z [Description] My grandmother tried to find a way to recreate these biscuits. Finally, she figured and gave me this recipe. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["Bisquick baking mix", "cold water", "sharp cheddar cheese", "butter", "dried parsley", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.3 [FatContent] 14.2 [SaturatedFatContent] 7.2 [CholesterolContent] 27.0 [SodiumContent] 441.1 [CarbohydrateContent] 20.6 [FiberContent] 0.7 [SugarContent] 3.8 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] 1 per plate [RecipeInstructions] Heat oven to 450. Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick. Cut biscuits*, and place on an ungreased pan. Melt butter and spices together. Brush the biscuits with the butter and bake for 8-10 minutes. *Note: cut biscuits straight down, don't twist the cutter.
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[Name] Petits Puffs ( Aka Messy Muffins) [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-01-27T16:53:00Z [Description] Make and share this Petits Puffs ( Aka Messy Muffins) recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1", "2", "1/4", "1/4", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "Bisquick baking mix", "sugar", "mace", "nutmeg", "butter", "margarine", "egg", "milk", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.7 [FatContent] 40.9 [SaturatedFatContent] 21.9 [CholesterolContent] 128.3 [SodiumContent] 934.2 [CarbohydrateContent] 88.4 [FiberContent] 1.7 [SugarContent] 53.3 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] 1 per person [RecipeInstructions] Preheat oven to 400. Mix 2/3 cup sugar and cinnamon in a low sided bowl, set aside. Combine next 6 ingredients; beat vigorously for 30 seconds. Fill 24 greased tiny muffin (gem] cups 3/4 full. Bake for 10 minutes. Immediately roll in 1/2 cup melted butter, then in the sugar mix. Serve warm.
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[Name] Family Spaghetti Sauce [AuthorId] 386621 [AuthorName] natejess [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-27T16:53:00Z [Description] This is a combination of my mother-in-law's recipe with my own. My family really enjoys it, I hope yours will as well! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "4", "1", "48", "2", "1", "1", "1", "1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "green bell pepper", "tomato sauce", "basil", "oregano", "cumin", "salt", "pepper", "Worcestershire sauce", "yellow mustard", "ground beef", "Italian sausage", "spaghetti noodles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.4 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 38.6 [SodiumContent] 1355.0 [CarbohydrateContent] 13.8 [FiberContent] 3.3 [SugarContent] 9.1 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute garlic, onion, and bell pepper in olive oil until aromatic (or onions start to be translucent]. Add tomato sauce, seasonings, Worcestershire sauce, and yellow mustard. Heat to simmer at medium. Brown ground beef or sausage. Drain fat. Add meat to sauce and let simmer 45 minutes. Serve over spaghetti noodles.
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[Name] Garlic, Herb, and Cheese Knots (Bread Machine) [AuthorId] 386621 [AuthorName] natejess [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-01-27T16:53:00Z [Description] Make and share this Garlic, Herb, and Cheese Knots (Bread Machine) recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 1/3", "3", "1 1/4", "4", "1/2", "1/4", "2", "2 1/4"] [RecipeIngredientParts] ["garlic cloves", "water", "olive oil", "salt", "bread flour", "powdered milk", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.6 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 3.9 [SodiumContent] 199.1 [CarbohydrateContent] 26.5 [FiberContent] 1.1 [SugarContent] 1.7 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 16 knots [RecipeInstructions] In a small bowl, combine garlic, Italian herbs, and 1 tablespoon of olive oil. Mix well, cover with plastic, and set aside. Place remaining ingredients in bread pan as directed by your manufacturer. For a cuisinart convection, it's water, olive oil, salt, flour, milk, potato flakes, cheese, and yeast. Select dough cycle, 2 lbs size. Press start. When cycle is complete, remove dough from machine and transfer to lightly floured surface. Preheat oven to 350 degrees. Divide dough into 16 pieces. Roll each into a 10-inch rope and shape into a knot. Place on parchment-lined baking sheet, cover lightly with plastic wrap, and allow to rest 30 minutes. Bake in preheated oven 15-18 minutes until lightly browned. Brush hot knots lightly with reserved herb/olive mixture. Let cool 5-10 minutes before serving.
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[Name] Diabetic Punch Bowl Desert [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-01-27T16:53:00Z [Description] My aunt, before she passed away, made this for my diabetic grandfather who is now in his eighties and doing mighty alright. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "6", "3/4", "3", "2", "12", "1/2", "10", "1"] [RecipeIngredientParts] ["vanilla pudding mix", "skim milk", "flaked coconut", "fresh strawberries", "frozen sliced strawberries", "frozen blueberries", "frozen blackberries", "pecans", "pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.8 [FatContent] 10.2 [SaturatedFatContent] 4.1 [CholesterolContent] 10.5 [SodiumContent] 592.4 [CarbohydrateContent] 84.2 [FiberContent] 4.1 [SugarContent] 44.9 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] 1 1/2 slices per plate [RecipeInstructions] Cook pudding according to directions on package, set aside. Tear angel food cake into small pieces. Place a layer of cake pieces in a bowl, approximately half the cake. Pour half pudding mix over the cake pieces. Place half of the strawberries on top of pudding along with half of the blueberries, half of the pineapple, 1/2 of the nuts and 1/2 or 1/4 cup of coconut. Layer last half of cake, then last half of pudding, last half of the strawberries , blueberries, pineapple, and 1/2 or 1/4 cup of coconut. NO NUTS! Top with sugar free whipped cream. Sprinkle last half of nuts on top and add strawberries and blueberries on top for decoration, if you want.
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[Name] Nana Ernst's Self Filled Cupcakes [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-01-27T17:02:00Z [Description] Make and share this Nana Ernst's Self Filled Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1", "18"] [RecipeIngredientParts] ["cream cheese", "sugar", "egg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.9 [FatContent] 8.9 [SaturatedFatContent] 3.8 [CholesterolContent] 18.2 [SodiumContent] 216.3 [CarbohydrateContent] 23.2 [FiberContent] 0.9 [SugarContent] 15.1 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] 1 per person [RecipeInstructions] Mix cake according to package directions. Fill paper baking cups in muffin pans @ 2/3 full. Beat cream cheese and sugar, mix in egg and salt. Stir in chocolate pieces. Drop 1 rounded teaspoon into center of each cupcake. Bake as directed on package. Cool.
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[Name] Chocolate Chip Gooey Butter Cake [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-01-27T17:02:00Z [Description] Make and share this Chocolate Chip Gooey Butter Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["15", "1", "1/2", "8", "2", "1", "16", "1/2", "1"] [RecipeIngredientParts] ["egg", "butter", "cream cheese", "eggs", "vanilla extract", "powdered sugar", "butter", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.4 [FatContent] 15.7 [SaturatedFatContent] 8.4 [CholesterolContent] 54.4 [SodiumContent] 224.6 [CarbohydrateContent] 37.6 [FiberContent] 0.6 [SugarContent] 30.4 [ProteinContent] 2.5 [RecipeServings] 24.0 [RecipeYield] 2 per person [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease a 9 by 13 inch baking pan. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well. Pat into the bottom of prepared pan , set aside. Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well. Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips. Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!
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[Name] Gluten Free Meat Perisky [AuthorId] 129826 [AuthorName] All about pies in W [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2017-01-27T17:02:00Z [Description] Mennonite Meat Buns now made gluten free! Each Sunday our extended family comes over for soup and buns after church. I wanted an simple but good lunch to serve our family where 9 have to eat gluten free (Celiac Disease). I make two large pots of soup and a big batch of these buns - an easy way to feed a crowd! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/129826/uircol70RuKbklORGORw_gluten%20free%20perishky%20inside%20view.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Lunch/Snacks"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1 1/2", "2 1/2", "2", "2", "2", "1", "3", "3", "3", "3/4", "1/2", "3", "3/4", "1 1/2", "6", "3", "2", "2", "1"] [RecipeIngredientParts] ["lean ground beef", "butter", "pepper", "salt", "garlic", "water", "cornstarch", "tapioca flour", "sugar", "xanthan gum", "butter", "salt", "baking powder", "eggs", "warm water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.7 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 23.4 [SodiumContent] 192.0 [CarbohydrateContent] 11.3 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 75 perisky [RecipeInstructions] In large sauce pan over medium high heat place 1 cup butter. Stir until melted. Add ground beef and fry until ground beef is nicely browned. Add the caramelized onion and 2 tablespoons rice flour. Stir well. Add water and stir over medium heat until thickened. Bring to a boil, reduce heat and simmer uncovered for 1 hour to reduce liquid. Stir in 1 cup fine bread crumbs. Remove from heat and let cool. For the dough - in small bowl mix warm water, 1 teaspoon sugar and the yeast. Let stand 10 minutes. Combine dry ingredients in very large mixing bowl. Cut in the butter with your mixer, pastry blender or your fingers until the flour mix looks like small crumbs. Mix egg and water together with a fork and add to the dry ingredients, stirring well. Knead the dough until it is uniform- it will be slightly sticky, consistency a bit like PlayDoh. Form into golf ball sized balls and form with the Birds Hill Enterprises Pocket Pie Press or roll out dough and cut into 4\" circles. Place 1 heaping teaspoon filling on one side of circle. Fold over and crimp to seal. Bake at 400 degrees for 15-20 minutes or until light brown. These freeze well and can be heated in microwave or on a baking sheet in oven. For the meat filling if you do not have caramelized onions you can use 2 envelopes onion soup mix and leave out the salt and pepper.
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[Name] Mom's Super-Powered Vegetable Soup [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-01-27T17:03:00Z [Description] My mom devised this super-sized, hearty soup that's both healthy and flavorful, thanks to two pretty genius additions: pumpkin puree and coconut milk. It tastes way better than any veggie soup based on stock alone, and you can personalize it a million different ways with any vegetables and grains or beans you have on hand. I like to top it with hot sauce and crumbled corn tortilla chips for a little crunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000326132/tdMaLYZXSgOoPA6h1zow_Attach11748_20170126_210013.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1/2", "1", "1", "8", "1", "2", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["coconut oil", "onion", "celery", "carrot", "garlic cloves", "cabbage", "head broccoli", "head cauliflower", "mushrooms", "pumpkin puree", "bay leaves", "thyme", "kidney beans", "white beans", "coconut milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.6 [FatContent] 11.3 [SaturatedFatContent] 9.4 [CholesterolContent] 0.0 [SodiumContent] 421.5 [CarbohydrateContent] 31.1 [FiberContent] 8.8 [SugarContent] 6.4 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] 10 qts [RecipeInstructions] In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft. Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes. Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc]. Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes. Then add the beans (or lentils, rice or quinoa if you prefer] and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste. Top with hot sauce and crumbled tortilla chips if you like!
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[Name] Mexican Hamburger Casserole [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-01-27T17:03:00Z [Description] Make and share this Mexican Hamburger Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1 -2", "1", "1", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["cooked rice", "hamburger", "onion", "bell pepper", "garlic cloves", "water", "cheddar cheese", "sour cream", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 776.3 [FatContent] 43.9 [SaturatedFatContent] 23.6 [CholesterolContent] 165.3 [SodiumContent] 1568.7 [CarbohydrateContent] 53.2 [FiberContent] 3.5 [SugarContent] 11.2 [ProteinContent] 42.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cook rice. preheat oven to 350 degrees. saute hamburger. add onion, pepper and garlic to hamburger. add taco seasoning and water to hamburger and cook until water evaporates. stir in all the rest of ingrediants except 1 cup cheese and the sour cream. cook 30-40 minutes. During the last 10 minutes add cheese on top. serve with sour cream on the side. It can be added as people wish.
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[Name] Pumpkin Cheesecake Cake [AuthorId] 700791 [AuthorName] aurrunaga [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-27T17:03:00Z [Description] Make and share this Pumpkin Cheesecake Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "15", "2", "2 1/2", "1/2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "egg", "pumpkin", "eggs", "milk", "sugar", "cinnamon", "ground ginger", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.8 [FatContent] 27.2 [SaturatedFatContent] 13.5 [CholesterolContent] 110.2 [SodiumContent] 497.6 [CarbohydrateContent] 63.6 [FiberContent] 0.8 [SugarContent] 45.6 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In large mixing bowl, combine cake mix and butter until crumbly. Set aside 2/3 cup for topping. Press gently remained mixture into greased 13 x 9 dish.", "In another bowl, beat cream cheese sugar, and 1 egg. Spread over the crust.", "In another bowl, beat 2 eggs, pumpkin, 1/2 cup sugar, cinnamon, ground ginger and cloves and pour over cream cheese mixture.", "sprinkle the 2/3 cup of the crumb mixture over the top of the pumpkin layer.", "Bake at 350 degrees for 45 minutes or until golden brown. Cool for 1 hour. Refrigerate for 2 hours." ]
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