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[Name] Carol P's Six-Can Chicken Tortilla Soup [AuthorId] 57275 [AuthorName] RMess [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-27T17:03:00Z [Description] Make and share this Carol P's Six-Can Chicken Tortilla Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["whole kernel corn", "black beans", "chicken broth", "tomatoes and green chilies", "cumin", "chili powder"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 436.4 [FatContent] 13.8 [SaturatedFatContent] 3.7 [CholesterolContent] 60.9 [SodiumContent] 1960.8 [CarbohydrateContent] 47.7 [FiberContent] 9.2 [SugarContent] 3.4 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients into a small dutch oven. Mix thoroughly and simmer on medium heat until chicken is heated through. Ladle into bowls and top with shredded cheddar cheese and sour cream. Serve with tortilla chips.
[Name] Slow Cooker Cranberry Chicken [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-01-27T18:50:00Z [Description] Make and share this Slow Cooker Cranberry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/4", NA] [RecipeIngredientParts] ["whole chickens", "whole berry cranberry sauce", "barbecue sauce", "onion", "celery rib", "salt", "pepper", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.6 [FatContent] 23.5 [SaturatedFatContent] 6.7 [CholesterolContent] 106.9 [SodiumContent] 671.5 [CarbohydrateContent] 42.4 [FiberContent] 1.2 [SugarContent] 36.7 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["**I lightly salted and peppered chicken, then -- Place chicken in a 4-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice.", "Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning. Yield: 6 servings." ]
[Name] Lemon Caper Asparagus [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2017-01-27T19:24:00Z [Description] Make and share this Lemon Caper Asparagus 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/Hz4XzGfvRCoXHOAiXQIn_9.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/8", "3", "1/8", "1/4", "2"] [RecipeIngredientParts] ["fresh asparagus", "olive oil", "lemon juice", "garlic powder", "black pepper", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.4 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 132.3 [CarbohydrateContent] 10.0 [FiberContent] 5.0 [SugarContent] 4.6 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Trim ends from asparagus, about 1/2\". In a 12\" skillet, place asparagus and 1\" of water. Heat to boiling over medium high heat. Lower heat to medium, cover and let cook for about 5 to 7 minutes for tender/crisp or until desired doneness. Drain and rinse under cold water. In a medium sized bowl, combine the olive oil, lemon juice, garlic powder and pepper. Whisk well until olive oil thickens slightly. Stir in capers. Add cooked asparagus and toss to coat. Serve at room temperature or chilled. Serves 4.
[Name] Greek Style Salmon With Avocado Tzatziki [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-01-28T00:16:00Z [Description] Make and share this Greek Style Salmon With Avocado Tzatziki recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "2", "2", "1", "1", "1", "1", "1/4", "1/4", "2", "1", "1/2", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["salmon", "olive oil", "lemon juice", "lemon zest", "yogurt", "garlic clove", "oregano", "salt", "pepper", "avocado", "cucumber", "garlic clove", "fresh dill", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.7 [FatContent] 23.3 [SaturatedFatContent] 3.7 [CholesterolContent] 78.7 [SodiumContent] 279.7 [CarbohydrateContent] 7.6 [FiberContent] 4.3 [SugarContent] 1.2 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Avocado Tzatziki Sauce: Mix together all tzatziki ingredients (avocado thru salt & pepper]; refrigerate until use. The Rest: Marinate the salmon in the oil, lemon juice and zest, yogurt, garlic, oregano, salt and pepper for 20 minutes before placing it on a baking dish Preheat oven to 400 degrees F. Place marinated salmon in oven and bake until the salmon just starts to flake easily, about 10 minutes. Serve topping with the avocado tzatziki.
[Name] Peach Buttermilk Cake [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-28T01:13:00Z [Description] My grandfather found this in the Tampa Tribune. It was described as both comfort and company fare. It is wonderful (made it 3 times in 2 weeks!) [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/4", "2/3", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "sugar", "vanilla", "egg", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.5 [FatContent] 6.7 [SaturatedFatContent] 4.0 [CholesterolContent] 39.1 [SodiumContent] 200.3 [CarbohydrateContent] 31.6 [FiberContent] 0.8 [SugarContent] 19.4 [ProteinContent] 3.2 [RecipeServings] 8.0 [RecipeYield] 1 slice per plate [RecipeInstructions] Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan. Whisk together flour, baking soda, baking powder and salt in a bowl and set aside. In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar. Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6\"]. Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm. Makes one 9 inch cake, or 2 6\" cakes.
[Name] Cinnamon Streusel Cofee Cake [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-01-28T01:38:00Z [Description] Make and share this Cinnamon Streusel Cofee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "1 1/2", "3", "1 1/2", "3", "1 1/2", "1 1/2", "1/4", "1 1/2", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking powder", "baking soda", "salt", "sour cream", "brown sugar", "pecans", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.6 [FatContent] 32.9 [SaturatedFatContent] 17.0 [CholesterolContent] 137.9 [SodiumContent] 595.1 [CarbohydrateContent] 89.8 [FiberContent] 2.2 [SugarContent] 52.9 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] 1 slice per plate [RecipeInstructions] Preheat oven to 350 degrees. Grease Bundy pan, set aside. Cream butter and sugar together, beat in eggs and vanilla. Sift flour, baking powder, baking soda and salt together. Mix into creamed butter and sugar, alternating with sour cream. Spread 2 cups of batter into pan. Sprinkle with 1/3 cup cinnamon nut filling. Repeat layers twice. Bake 50–60 minutes, test with toothpick (comes out clean]. Cool slightly in pan before inverting onto rack to cool.
[Name] Pumpkin Roll [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-28T02:06:00Z [Description] Make and share this Pumpkin Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "Low Protein", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "2/3", "3/4", "1/2", "1", "1/2", "32", "3/4", "2", "8"] [RecipeIngredientParts] ["eggs", "white sugar", "canned pumpkin", "all-purpose flour", "ground cinnamon", "baking soda", "walnuts", "confectioners' sugar", "vanilla extract", "butter", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.1 [FatContent] 9.7 [SaturatedFatContent] 4.2 [CholesterolContent] 54.3 [SodiumContent] 176.3 [CarbohydrateContent] 75.6 [FiberContent] 0.7 [SugarContent] 68.9 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 1 slice per person [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius]. Grease a 15 by 10 by 1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees (190 degrees Celsius] for 15 minutes or until cake springs back when lightly touched . Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel. Starting with the short end. Cool. To make filling: mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Just with additional confectioners' sugar, if desired.
[Name] Corn Pudding [AuthorId] 1699577 [AuthorName] tonyf56 [CookTime] PT45M [PrepTime] PT240H [TotalTime] PT240H45M [DatePublished] 2017-01-28T04:28:00Z [Description] Make and share this Corn Pudding 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/53/01/35/ij7oN7BQdmcer0m43b5M_IMG_20171104_145102.jpg" [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "8"] [RecipeIngredientParts] ["corn", "butter", "eggs", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.9 [FatContent] 22.9 [SaturatedFatContent] 12.1 [CholesterolContent] 93.1 [SodiumContent] 590.2 [CarbohydrateContent] 38.0 [FiberContent] 3.4 [SugarContent] 4.5 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 8 pices [RecipeInstructions] mix all ingredients in mixing bowl with a whisk or a mixer on med until blended DO NOT OVER MIX pour into a greased. 8x8 glass pan. cook in oven set @ 350 for 45 min or until done. or you can put it in a slow-cooker/crockpot for 4 hours on high and 4 hours on low. I do not like it with Sour Cream but some do.
[Name] Swing Sugar Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-01-28T14:32:00Z [Description] Make and share this Swing Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1 1/4", "3/4", "2", "2", "1/2", "1/2", "1", "5 1/2", "1/2", "3/4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "powdered sugar", "water", "eggs", "baking soda", "cream of tartar", "salt", "flour", "butter", "sour cream", "powdered sugar", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1175.5 [FatContent] 49.2 [SaturatedFatContent] 22.1 [CholesterolContent] 120.2 [SodiumContent] 805.9 [CarbohydrateContent] 177.9 [FiberContent] 1.9 [SugarContent] 123.3 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 per plate [RecipeInstructions] ["Cream together butter, vegetable oil, sugar, water, and eggs.", "Combine dry ingredients and slowly add to butter mixture.", "Makes until everything is combined. Your dough should be a little crumbly and not sticky at all.", "Roll a golf ball sized ball of dough and place it in your cookie sheet.", "Now it's time to give the babies their signature rough edge. Put 1/4 cups of sugar and a pinch of salt in a dish.", "Stick to the bottom of glass in it. This is going to be your cookie press. Firmly press it into the center of your dough ball. You want your dough to spill out over the side glass. If there is a lip its even better.", "Bake at 350 for eight minutes. They should just barely be browning on the bottom. Remove cookies to a cooling rack. Once they are cool put then in the fridge.", "Sour cream frosting:", "Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick it's not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add one drop of red food coloring and whip on high for 1 minute.", "Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting , make sure you give it time to warm up before serving]." ]
[Name] Peanut Butter & Chocolate Chip Cream Cheese Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT12M [PrepTime] PT13M [TotalTime] PT25M [DatePublished] 2017-01-28T15:24:00Z [Description] My aunt always loved cooking for birthday parties or special occasions, so she gave me this recipe on my birthday. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1/3", "2", "3/4"] [RecipeIngredientParts] ["cream cheese", "sugar", "vanilla", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.1 [FatContent] 13.0 [SaturatedFatContent] 7.0 [CholesterolContent] 36.4 [SodiumContent] 178.7 [CarbohydrateContent] 27.6 [FiberContent] 1.6 [SugarContent] 15.3 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 per plate [RecipeInstructions] Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangle or shape (a pizza cutter works well]. Spread the cream cheese mixture over the top of the cressets, leaving a 1/2 inch gap at the edges. Sprinkle chips on cream cheese and lightly pressed into dough. Roll the crescent sheet up tightly and wrap and cling wrap. Place in freezer for at least two hours. Once chilled, line a cookie sheet with parchment paper (prevents sticking]. Slice the roll into 1/4 inch slices (they won't keep the precise round shape]. Bake at 350° for 12 to 14 minutes until golden brown. * I learned you can use plain dental floss and cut soft dough more cleanly.
[Name] ROLO Pretzel Delights [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2017-01-28T18:30:00Z [Description] These will make your mouth water so bad, you'll want one after the other. This is great for a snack and children love it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001362396/HNohBHYtSuexu2uUmcAn_th%20(2).jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "6"] [RecipeIngredientParts] "pecan halves" [AggregatedRating] nan [ReviewCount] nan [Calories] 256.1 [FatContent] 15.2 [SaturatedFatContent] 8.3 [CholesterolContent] 10.1 [SodiumContent] 34.8 [CarbohydrateContent] 26.6 [FiberContent] 1.8 [SugarContent] 22.8 [ProteinContent] 3.6 [RecipeServings] 6.0 [RecipeYield] 6 per plate [RecipeInstructions] Oven: heat oven to 350°F. Line cookie sheet with parchment paper or foil. Place one pretzel for each pretzel treats desired on prepared sheet. Top each pretzel with one unwrapped rolo chewy caramel and milk chocolate. Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; topped with either pecan half for additional pretzel. Cool completely before serving (if you can keep from eating them while their warm!]. * note: the square grid type pretzels work as well as the traditional twisted shape. Microwave instructions: Line microwave safe plate with wax paper. Place up to six pretzels on plate and top each pretzel with 1 Unwrapped, ROLO Chewy caramel in milk chocolate. Microwave at MEDIUM (50 percent] 30 seconds or until caramel has soften slightly. If necessary, microwave at medium an additional 10 seconds.*. Carefully slide parchment paper and pretzels onto countertop each with either a pecan half for an additional pretzel. Cool completely.
[Name] Creamy Wild Rice Soup With Split Peas [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-01-28T22:01:00Z [Description] Make and share this Creamy Wild Rice Soup With Split Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High Protein", "Healthy", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "14", "1/4", "1", "4", "1", "1"] [RecipeIngredientParts] ["mushrooms", "wild rice", "butter", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1857.1 [FatContent] 27.5 [SaturatedFatContent] 13.8 [CholesterolContent] 69.3 [SodiumContent] 761.5 [CarbohydrateContent] 293.9 [FiberContent] 118.4 [SugarContent] 40.7 [ProteinContent] 120.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot, melt butter and add sliced mushrooms. Cook over medium heat, stirring occasionally for about 5 minutes until mushrooms soften. Add wild rice, split peas and onion soup mix. Stir. Add chicken stock, cream and worcestershire sauce. Turn heat to low, cover and allow to gently simmer 45 minutes until rice is tender.
[Name] Nicole's Italian Ricotta Cheesecake [AuthorId] 880681 [AuthorName] The Miserable Gourm [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-01-29T00:41:00Z [Description] Make and share this Nicole's Italian Ricotta Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/880681/xClfKtMATQAjVU6WKzqJ_cheese.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 1/3", "2", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "whole milk ricotta cheese", "sour cream", "eggs", "vanilla", "anise", "flour"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 536.7 [FatContent] 32.0 [SaturatedFatContent] 18.8 [CholesterolContent] 173.8 [SodiumContent] 236.7 [CarbohydrateContent] 45.0 [FiberContent] 0.2 [SugarContent] 35.6 [ProteinContent] 18.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a mixer, beat cream cheese and sugar until combined.", "Add ricotta cheese and sour cream and whip until smooth.", "Mix in eggs, vanilla and anise extract.", "Slowly add in flour and mix well at high speed three minutes.", "Pour into a greased and floured spring form pan.", "Bake at 425 for 15 minutes.", "Reduce heat to 350 and bake one hour until set and starting to brown.", "Toothpick will come out clean when inserted in center.", "Cool completely. Refrigerate at least 4 hours before serving." ]
[Name] Sabra's Bel Rosa [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-29T15:52:00Z [Description] Make and share this Sabra's Bel Rosa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 -3", "16", "14 1/2", "8", "1", "1/4", "1", "13 1/4"] [RecipeIngredientParts] ["chicken breasts", "alfredo sauce", "diced tomatoes with basil and oregano", "garlic clove", "onion", "salt", "penne pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.7 [FatContent] 4.4 [SaturatedFatContent] 1.1 [CholesterolContent] 23.2 [SodiumContent] 45.3 [CarbohydrateContent] 38.9 [FiberContent] 5.6 [SugarContent] 0.8 [ProteinContent] 12.0 [RecipeServings] 8.0 [RecipeYield] 2 soup spoonfuls [RecipeInstructions] Dice chicken breasts and cook in 2 tablespoons oil until done. Cool pasta according to directions. While pasta cooks, add mushrooms, onion, and clove of garlic to pan and salute until tender. Add this to chicken along with Alfredo sauce, diced tomatoes and salt to taste. Simmer for 30 to 40 minutes. Serve over pasta. Mix into sauce so flavor is enhanced.
[Name] Tuna Mac and Cheese With French Fried Onions [AuthorId] 363055 [AuthorName] 55tbird [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-01-29T17:53:00Z [Description] Make and share this Tuna Mac and Cheese With French Fried Onions recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1 1/3", "2", "8", "1", "1/4"] [RecipeIngredientParts] ["tuna", "skim milk", "mushrooms", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.4 [FatContent] 5.7 [SaturatedFatContent] 1.5 [CholesterolContent] 18.8 [SodiumContent] 573.7 [CarbohydrateContent] 32.3 [FiberContent] 4.0 [SugarContent] 6.8 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice or chop mushrooms. Saute the mushrooms in olive oil or butter. Set aside. Prepare the macaronie and cheese according to package directiions. Stir in mushrooms, tuna, soup, milk, peas, and half of the fried onions. Place in a greased 11 x 7 baking dish. Bake, uncovered, at 325 degrees for 25 minutes. Sprinkle with remaining fried onions and bake 5 minutes longer or until heated through.
[Name] Golden Burger Spirals [AuthorId] 363055 [AuthorName] 55tbird [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-29T19:04:00Z [Description] Make and share this Golden Burger Spirals recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "green pepper", "tomato sauce", "salt", "spiral shaped pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 670.0 [FatContent] 29.1 [SaturatedFatContent] 14.8 [CholesterolContent] 123.3 [SodiumContent] 1587.9 [CarbohydrateContent] 56.4 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2 1/2 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes or until bubbly.
[Name] Microwave Egg White Oatmeal [AuthorId] 167849 [AuthorName] heatherhopecs [CookTime] PT3M [PrepTime] PT1M [TotalTime] PT4M [DatePublished] 2017-01-29T22:36:00Z [Description] Make and share this Microwave Egg White Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Microwave", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1", NA] [RecipeIngredientParts] ["oats", "water", "peanut butter", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.5 [FatContent] 13.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 80.3 [CarbohydrateContent] 54.8 [FiberContent] 9.2 [SugarContent] 1.5 [ProteinContent] 17.2 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Add oats and water to a microwave-safe bowl. Microwave on medium power for approximately 1 minute and 30 seconds. Keep your eye on the bowl as oatmeal has a tend to boil over in the microwave. Remove from microwave and stir in the peanut butter and stevia until well-blended. Stir in the egg whites until well-blended. Microwave on medium power for 1 minute. Remove and check the consistency. Eggs should be smooth, not scrambled or watery. If you would like it cooked a little more, microwave in 10-second increments on high, checking each time for consistency. Don't cook it too much or it will get curdled. Enjoy!
[Name] Stranger Things Sweetheart Box Assembly [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-01-30T16:38:00Z [Description] The perfect gift to lure loved ones back from the Upside Down. The printable templates for these boxes and the heart-shaped macarons inside can be found here: http://www.food.com/article/stranger-things-valentines-day-306 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/0gg7b7YTR8CxoRxQed1H_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/45/DCsECqH9TIWePJYQcr6t_Sweethearts%20Package.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/45/i8pkbbQcQtO7UXKje5Zs_DSC_55678.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/45/0vG3is9QTKeqiHAJgXmA_DSC_5592.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/45/BeAWcGQoS2SW10cwiFbq_DSC_5582.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/45/SEWhs8ySKM8LOviLXmw5_DSC_5560.jpg"] [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "Heart-Shaped French Macarons" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] You'll need: • 8 1/2-by-11-inch Photo Paper. • Clear printable paper. • Glue Stick. • Modge Podge. • Small brush. • Scissors. • Exacto Knife or Razor Blade. • Straight Edge or Ruler. On a cutting board, cut out the heart-shaped macaron pattern using the exacto knife. Write out the 'to and from' section on the box now if you want to ensure your handwriting looks nice. Cut out a small section of transparent film and — using the Modge Podge and a small brush — gently glue it to the white side of the front. Once the box shape is cut-out perfectly, use the straight edge and the back of your blade to score your package where the folds will take place. Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to seal the side seam and glue wings on the top and bottom flaps. The better your pre-folds are, the easier your package will come together.
[Name] Slow Cooker Stuffed Pepper Soup [AuthorId] 2001369049 [AuthorName] Karim M. [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-01-30T16:49:00Z [Description] Make and share this Slow Cooker Stuffed Pepper Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001369049/aHvq8uyWQOiczbzSXIY0_stuffed-pepper-soup3-srgb..jpg" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["diced tomatoes", "broth", "bell peppers", "onion", "Spanish rice mix", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.8 [FatContent] 3.5 [SaturatedFatContent] 1.5 [CholesterolContent] 35.2 [SodiumContent] 488.7 [CarbohydrateContent] 15.0 [FiberContent] 2.2 [SugarContent] 8.9 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.]. Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft. Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.]. Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors. Serve with Parmesan cheese sprinkled on top, if desired.
[Name] Homemade Sweet and Sour Sauce (No Pineapple) [AuthorId] 2001330153 [AuthorName] Linda S. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-01-30T16:50:00Z [Description] Sweet and sour sauce for meatballs and peppers. Can substitute pineapple juice for wine if adding pineapples. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["ketchup", "brown sugar", "water", "white vinegar", "soya sauce", "white wine", "cornstarch", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 362.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1696.7 [CarbohydrateContent] 79.2 [FiberContent] 0.4 [SugarContent] 68.0 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat ketchup, sugar, water, wine, vinegar, soya sauce in a medium pan over medium, stirring constantly. Mix cornstarch and water together in a small bowl. Stir slowly into sauce mixture. Stir until thickened. Can add cooked meatballs, peppers, onions and carrots into pan. Heat for 20 minutes, or until late warm throughout.
[Name] Christmas Eve Vegetable Lasagna [AuthorId] 2001369684 [AuthorName] Leslie [CookTime] PT1H20M [PrepTime] PT1H [TotalTime] PT2H20M [DatePublished] 2017-01-30T16:50:00Z [Description] Make and share this Christmas Eve Vegetable Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "20", "1", "2", "2", "15", "1", "3", "2", "12", "2", "29", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "onion", "zucchini", "bell peppers", "ricotta cheese", "parmesan cheese", "garlic cloves", "mozzarella cheese", "tomato sauce", "salt", "pepper", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.1 [FatContent] 28.3 [SaturatedFatContent] 14.7 [CholesterolContent] 81.8 [SodiumContent] 1456.2 [CarbohydrateContent] 23.5 [FiberContent] 6.8 [SugarContent] 12.3 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large saute pan, heat olive oil over medium-high heat. Add onions, cook until they soften, about 5 minutes. Add zucchini and peppers. Cook until soft, about 10 minutes. Add spinach and season with salt and pepper. Cook until wilted, about 2 more minutes. Set the vegetable mixture aside. In another bowl, mix together ricotta cheese, Parmesan cheese (reserving some for top layer], garlic, and italian seasoning. Season with salt, pepper, and red pepper flakes. Set aside. To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of a 9×13 pan. Add a layer of lasagna noodles and ricotta mixture. Add a layer of vegetables. Add shredded mozzarella. Repeat until you have used all of the ingredients. Top layer should be sauce with mozzarella and remaining parmesan. Bake uncovered in a preheated 350 degree oven for 1 hour 20 minutes. Let rest for 20 minutes before slicing.
[Name] Sweet-Potato Gratin [AuthorId] 2001369684 [AuthorName] Leslie [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2017-01-30T16:50:00Z [Description] Published 2009 in New York Magazine. Recipe provided by Chef David and Laura Shea. David and Laura Shea, Applewood’s husband-and-wife team (he’s the chef, she runs the place), heap seasonal favorites upon seasonal favorites. All market-driven, and aided by an old-fashioned secret: lots of butter and cream. It’s Thanksgiving, David says. “Why count calories?” http://nymag.com/listings/recipe/sweet-potato-gratin02/ [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "8", "2", "1", "1/4"] [RecipeIngredientParts] ["canola oil", "onions", "sweet potatoes", "heavy cream", "maple syrup", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.7 [FatContent] 28.9 [SaturatedFatContent] 14.2 [CholesterolContent] 81.5 [SodiumContent] 173.0 [CarbohydrateContent] 57.7 [FiberContent] 4.5 [SugarContent] 30.9 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375 degrees.", "Heat the oil in a skillet. Add the onions, and cook over medium heat until golden and caramelized.", "Slice the potatoes very thin on a mandolin, and place into a large mixing bowl.", "Combine the cream and maple syrup in a small saucepan, and scald over high heat; pour the mixture while still hot over the potatoes, and toss to coat thoroughly.", "Layer the potatoes in a 9-by-13 baking dish, seasoning with salt every five or six layers. Pour the remaining maple cream over the sweet potatoes until it comes about ¾ of the way up the potatoes. Finish with a layer of caramelized onions, cover dish with foil, and bake for 30 minutes. Remove the foil, and bake for another 15 to 20 minutes until the sweet potatoes are soft when tested with a knife. Remove from the oven, and allow to rest for about 30 minutes." ]
[Name] Dark Granola (Bulk Batch) [AuthorId] 46269034 [AuthorName] chef 2 hearts [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-01-30T16:50:00Z [Description] This recipe of granola has a rich and dark flavor due to the molasses and (optional) date sugar. This is a bulk recipe for a large family. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["20 -24", "2", "1 -2", "2 -3", "2", "1", "1", "2", "2", "1", "1", "1", "1", "1", "2", "2", "3", "3"] [RecipeIngredientParts] ["rolled oats", "sunflower seeds", "unsweetened coconut", "wheat germ", "flax seed meal", "whole wheat flour", "cinnamon", "pecans", "coconut oil", "honey", "maple syrup", "molasses", "vanilla extract", "date sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2504.3 [FatContent] 133.4 [SaturatedFatContent] 64.0 [CholesterolContent] 0.0 [SodiumContent] 940.5 [CarbohydrateContent] 291.0 [FiberContent] 48.1 [SugarContent] 91.9 [ProteinContent] 60.2 [RecipeServings] nan [RecipeYield] 42 cups [RecipeInstructions] In a large (or commercial sized] mixing bowl, combine the oats through the pecans (10 ingredients] and set aside. In a medium saucepan warm the coconut oil through the salt (8 ingredients] until combined/dissolved. Remove from heat. Carefully stream the wet ingredients over the dry ingredients in the mixing bowl. With a commercial sized spoon, incorporate the wet mixture into the dry mixture until evenly combined. Portion this raw granola into gallon sized zipper bags - approximately 7 cups per bag. Lay flat and freeze for later use. If using some immediately, spread approximately 7 cups onto a cookie sheet and bake at 250 degrees until desired crispness. Perhaps about 2 hours, stirring occasionally and keeping a lookout to avoid burning. Cool completely, and if needed store in a glass jar in the pantry for up to 2 weeks. (If it lasts that long!].
[Name] Fagin's Slop [AuthorId] 2001369176 [AuthorName] Zac R. [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2017-01-30T16:50:00Z [Description] Make and share this Fagin's Slop 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/2001369176/2AXi68mQGiQsnbTwEP8n_IMG_20170127_201112.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", NA, "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["butter", "flour", "1% low-fat milk", "Worcestershire sauce", "crushed red pepper flakes", "black pepper", "Dijon mustard", "salt", "penne pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.2 [FatContent] 27.8 [SaturatedFatContent] 16.6 [CholesterolContent] 75.3 [SodiumContent] 174.6 [CarbohydrateContent] 82.9 [FiberContent] 10.5 [SugarContent] 0.1 [ProteinContent] 8.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Make a roux on low heat on the stove using ½ cup of butter and ½ cup of flour. Add milk then cream then cheese to roux when it is melted(it’s ok to add random amounts of the ingredients listed above it will turn out rancid anyway.]. Add a dash of salt, crushed red pepper, dijon mustard and worcestershire sauce. During steps 2-3 stir aggressively. Very important: while the cheese mixture is cooling get out a large high sided pan and fill with water. Add pink salt and warm up on a high heat until it's about to boil. When it starts to boil add an entire box of pasta. Strain pasta when slightly harder than al dente. Gradually add pasta to cold sauce while warming up cold sauce. Enjoy!
[Name] TexMex Beef Enchilada Chili Gravy by Macheesmo.com [AuthorId] 515211 [AuthorName] staciek in Texas [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2017-01-30T16:51:00Z [Description] Make and share this TexMex Beef Enchilada Chili Gravy by Macheesmo.com recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "2", "2", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["butter", "cornstarch", "flour", "black pepper", "kosher salt", "ground cumin", "chili powder", "paprika", "dried oregano", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.0 [FatContent] 14.8 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 1096.5 [CarbohydrateContent] 10.8 [FiberContent] 2.1 [SugarContent] 0.4 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] 12 enchiladas [RecipeInstructions] saute cornstarch or flour and oil or butter. Add remaining ingredients and simmer until thickened.
[Name] Korean Mini Taco Boats With Spicy Asian Slaw [AuthorId] 2000860939 [AuthorName] Leigh Ann K. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-01-30T16:51:00Z [Description] Korean Mini Taco Boats with Spicy Asian Slaw - With sautéed onions, fresh ginger, garlic, sesame oil, ground beef & pork... layered w/spicy Asian slaw. Course: Appetizer Cuisine: American, American/Asian Fusion, Asian Servings: 24 servings Calories: 143 kcal [Images] character(0) [RecipeCategory] Asian [Keywords] ["Lactose Free", "Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "2 1/2", "1/2", "1/2", "1", "1", "2", "5", "3", "1 1/2", "1/2", "24", NA, NA, "1/2", "1/2", "5", "2", "7", "1/2", "2", "1/3", "2"] [RecipeIngredientParts] ["garlic cloves", "fresh ginger", "lean ground beef", "onion", "canola oil", "low sodium soy sauce", "light brown sugar", "chili sauce", "crushed red pepper flakes", "tortillas", "lime wedge", "toasted sesame seeds", "purple cabbage", "savoy cabbage", "carrots", "green onions", "rice vinegar", "Dijon mustard", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.1 [FatContent] 12.5 [SaturatedFatContent] 3.0 [CholesterolContent] 13.0 [SodiumContent] 554.6 [CarbohydrateContent] 42.3 [FiberContent] 3.1 [SugarContent] 5.7 [ProteinContent] 9.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] For The Slaw: In a large bowl, mix together vinegar, 2 Tbsp chili sauce, 3 Tbsp brown sugar, dijon mustard, EVOO, 1/2 tsp salt & pepper, 1 tsp sesame oil, and 1 Tbsp soy sauce. Whisk thoroughly. Add cabbage, carrots, 5 green onions, jalapeños, and 1 Tbsp ginger, then toss to combine with the dressing. For The Tacos: Preheat oven to 300. In a large bowl, combine the garlic and remaining ginger with the ground pork and beef. Set aside. Sauté onion slices in 1 tablespoon canola oil for 4-5 minutes. Add 1 Tbsp soy sauce, 2 Tbsp brown sugar, 1 tsp salt & pepper, 1 Tbsp Gochujang, 1 teaspoon sesame oil, and pepper flakes to the onions and stir. Add the meat mixture, and cook thoroughly, breaking up meat with a spoon. Cook about 6-7 minutes. Meanwhile, wrap taco boats in foil and heat in oven for 5 minutes. Add 1 tablespoon of meat to each mini boat and top with Spicy Asian Slaw. Garnish with remaining green onions, lime wedges and toasted Sesame seeds.
[Name] Flavorful Paprika Potatoes [AuthorId] 2001370338 [AuthorName] neurosynchrony [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-01-30T16:51:00Z [Description] Make and share this Flavorful Paprika Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/2", "1", "1/4", "1/4", "1", "6"] [RecipeIngredientParts] ["small red potatoes", "paprika", "tarragon", "dill weed", "garlic powder", "olive oil", "kosher salt", "fresh ground pepper", "fresh garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.6 [FatContent] 14.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 168.2 [CarbohydrateContent] 62.5 [FiberContent] 8.2 [SugarContent] 2.8 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Pour half of the olive oil into a large mixing bowl. Mix the dry spices with the olive oil (Do not add fresh garlic yet]. Add the potatoes to the spice mix, then toss until evenly coated. Add remainder of oil to baking pan and place potatoes on pan. Bake for 30 mins, then remove from oven to flip potatoes. Mix in fresh garlic and bake additional 15 mins. Serve with fresh Cajun remoulade or garlic lemon aioli dipping sauces.
[Name] Chicken Lasagna [AuthorId] 2001216124 [AuthorName] Leah3138 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-01-30T16:51:00Z [Description] This was a staple food growing up. My mom was pretty much famous for her lasagnas! Her regular lasagna is like any other regular lasagna, but her chicken lasagna was what stole the show. It's not even her recipe - it was in a church cookbook from years ago (and everyone knows church people are fantastic cooks)! I'm mainly posting this recipe because I don't want to lose it. It's been made so many times, the page in the recipe book is covered in food stains, but those are the best kind of recipes! *Make sure to cook your chicken first, and cool the lasagna slightly after it comes out of the oven if you want it to thicken.* [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "8", "1/4", "2 1/2", "10", "1/2", "1/2", "1/2", "1/2", "3", "2", "1"] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "frozen chopped spinach", "butter", "flour", "salt", "basil", "chicken broth", "cottage cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.3 [FatContent] 34.3 [SaturatedFatContent] 18.3 [CholesterolContent] 160.9 [SodiumContent] 1351.2 [CarbohydrateContent] 42.2 [FiberContent] 2.9 [SugarContent] 4.0 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] 1 pan of lasagna [RecipeInstructions] Preheat oven to 375. Melt butter in large saucepan. Blend in flour, salt, and basil. Stir in chicken broth and cook until it thickens and comes to a boil. Add cooked chicken. Mix cottage cheese with beaten egg. Place 1/4 of chicken mixture in greased 9x13 baking pan. Top with 1/3 noodles, 1/3 cottage cheese, 1/3 of spinach, and 1/3 of mozzarella. Repeat layers until all ingredients are used up, and make sure to end with the last layer of the chicken mixture. Top with parmesan cheese. Bake for 45 minutes, and let cool if you can.
[Name] One Pan Mongolian Beef Zoodles [AuthorId] 2001278640 [AuthorName] Travis H. [CookTime] PT12M [PrepTime] PT12M [TotalTime] PT24M [DatePublished] 2017-01-30T16:51:00Z [Description] Make and share this One Pan Mongolian Beef Zoodles 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/53/01/57/yn3XDEB2RwK1k30itqNH_mongolian-beef-zoodles-01639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/57/Anj7Tw6aSJOxgJLqj5P0_mongolian-beef-zoodles-01641.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/57/m6Xp7okTDdQj7MyUKPAx_mongolian-beef-zoodles-01637.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/57/8yyKpPxbRei5Qb9C3AAa_mongolian-beef-zoodles-01651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001278640/K3Shq870RVp8qz5rpt6w_One-Pan-Mongolian-Beef-Zoodles-make-the-perfect-easy-weeknight-meal-4-e1473678067837.jpg"] [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", NA, "2/3", "1/3", "1/3", "1/3", "2", "1/2", "2", "1/2", "1/4", "4", NA, NA] [RecipeIngredientParts] ["cornstarch", "water", "low sodium soy sauce", "hoisin sauce", "garlic cloves", "ginger", "cornstarch", "pineapple chunk", "carrot", "zucchini", "green onion", "sesame seeds"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 264.4 [FatContent] 7.3 [SaturatedFatContent] 2.4 [CholesterolContent] 39.3 [SodiumContent] 1415.3 [CarbohydrateContent] 33.0 [FiberContent] 4.7 [SugarContent] 18.4 [ProteinContent] 17.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine steak with salt, pepper, sesame oil and cornstarch. Allow to marinate for 30 minutes. In a medium bowl, whisk together all the ingredients for the sauce and set aside. Heat 1 tablespoon of cooking oil in a large skillet / saute pan on medium high heat until pan starts to get smoky. Add beef and allow to sear and cook until brown on all sides, about 1-2 minutes. Transfer onto a plate. Return pan to heat. Add pineapples and cook until slightly browned and softened, around 5 minutes, Toss in carrots and beef then give the sauce a good stir then pour into pan, coating the ingredients on all sides. If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook. Serve immediately and garnish with green onions and sesame seeds if desired. Notes. do not overcook for longer than 2 minutes or else noodles will get too soft and mushy. You can also serve the beef over raw zucchini noodles if desired.
[Name] Slow-Cooker Chicken Burrito Bowls [AuthorId] 2001278640 [AuthorName] Travis H. [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-01-30T16:51:00Z [Description] Make and share this Slow-Cooker Chicken Burrito Bowls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001278640/Vj0hWajjR7aX47ALtWPu_0a54ab9ed3d364b8eb486835be9ca31b61d329b0.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1", "1", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast", "diced tomatoes", "chili powder", "salt", "cumin", "brown rice", "black beans", "frozen corn"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 242.0 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 37.2 [SodiumContent] 706.8 [CarbohydrateContent] 34.8 [FiberContent] 5.5 [SugarContent] 2.1 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered, and add additional stock if needed. Cover with the lid and cook on low for 3 to 4 hours.", "Remove the lid and add the rice, black beans, frozen corn, and the remaining chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate.", "<U+2192> Total cooking time from start to finish is 6 to 8 hours.", "Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.", "Serve burrito bowls with a selection of toppings. The burrito mixture will keep for 1 week refrigerated or for 3 months in the freezer. This recipe makes about 7 total cups of burrito mix." ]
[Name] No-Butter Chocolate Chip Cookies [AuthorId] 2001370732 [AuthorName] Benjamin [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2017-01-30T16:52:00Z [Description] Make and share this No-Butter Chocolate Chip Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/59/rpXn8yrQPJAbklb6x7Lw_IMG_0391.PNG" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "sugar", "brown sugar", "coconut oil", "egg", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.0 [FatContent] 27.7 [SaturatedFatContent] 21.0 [CholesterolContent] 31.0 [SodiumContent] 220.1 [CarbohydrateContent] 67.5 [FiberContent] 2.5 [SugarContent] 40.9 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 14-18 Cookies [RecipeInstructions] ["Preheat oven to 350 degrees Fahrenheit, in a bowl mix coconut oil and an egg. Next, add sugar and brown sugar. Mix. Then, add flour, baking soda, and salt, mix all ingredients. Then mix in chocolate chips. On a cookie sheet put parchment paper or cooking oil on, Put 1 inch cookie dough balls onto cookie sheet, WARNING: Cookies spread out very far when they cook, so don't place them too close to the edge of the cookie sheet or too close too each other.", "COOK for 12-14 minutes at 350 degrees farenheight. When you take out of oven let cool then scoop them off, now it's time to enjoy your cookies with a glass of milk:]." ]
[Name] Air Fried "Hash Brown" Potatoes [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2017-01-30T16:52:00Z [Description] A healthier way to enjoy the incredibly delicious side dish. Very easy and quick and packed with flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/60/cYVBRwafRpO1PUjSUntW_28116433-F9F3-4EB0-B9FB-5AA3185CEA70.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/60/Occj1TjoTLOxJ3F9b9if_AD3E377C-A698-4A87-A61C-3A878831954E.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/VzTtugsTQi6PCzCTHpXt_Air-Fried%20Hashbrowns.jpg" ] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "3/4"] [RecipeIngredientParts] ["potatoes", "seasoning salt"] [AggregatedRating] 4.5 [ReviewCount] 5.0 [Calories] 164.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 37.2 [FiberContent] 4.7 [SugarContent] 1.7 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut potatoes in small cubes. Place diced potatoes in a bowl and spray with cooking spray. Add seasoning salt of your choice, toss to coat. Spread in air fryer basket. Set air fryer to French fry setting and cook them until crispy, stir halfway through.
[Name] Kung Pao Chicken [AuthorId] 2001354885 [AuthorName] brenton vandenbosch [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-01-30T16:52:00Z [Description] Perfect for the college student. Uses Kung Pao Chicken from Trader Joes and additional ingredients from home combined to make a restaurant quality dish. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "green peas", "cauliflower", "butter", "white pepper", "black pepper", "salt", "soy sauce", "chicken broth", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 17.5 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 123.5 [CarbohydrateContent] 7.3 [FiberContent] 2.9 [SugarContent] 2.8 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["pour grapeseed oil over a large pan.", "put in chopped chicken and cook over medium high for a few minutes.", "then add in 1/2 can of chicken broth.", "add pink himalayan salt, paprika, white pepper, red chili pepper flakes, black pepper, and any other spices you like.", "add in fresh garlic.", "add a tablespoon of peanut butter to the pan while the chicken broth is still there and stir the peanut butter until it becomes part of the sauce and no longer chunky.", "the chicken broth will soak flavor into the food and also some of it will evaporate, don't worry if it looks like a soup at first.", "cook the peas and riced cauliflower in separate pans. steam them or whatever you like. I usually just add a little bit of water and butter to a pan and let the vegetables defrost that way.", "when the vegetables are done cooking, add them to the big pan with the chicken.", "add a little soy sauce and horseradish to the pan if desired.", "stir everything up and let the chicken broth continue to evaporate (if it's still there]", "continue stirring until your gut feeling tells you IT'S READY.", "boom. kung pao chicken from trader joes with added ingredients is ready." ]
[Name] Better Than Chipotle Guacamole [AuthorId] 2001354885 [AuthorName] brenton vandenbosch [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-01-30T16:52:00Z [Description] This guacamole recipe is inspired by chipotle's recipe. It has a few minor tweaks that I personally think make the guacamole much better [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", NA, NA, NA, NA, "2", "1"] [RecipeIngredientParts] ["Hass avocadoes", "red onion", "cilantro", "salt", "lemons", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 276.0 [FatContent] 21.2 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 14.9 [CarbohydrateContent] 25.8 [FiberContent] 12.7 [SugarContent] 4.8 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] mash up the 2 avocados in a large bowl. chop the red onion and add to the bowl with the avocado. add the jalapeño slices and the jalapeño juice (don't need very much of the jalapeño juice]. add as much cilantro as you'd like. I use a lot because the cilantro helps cool the heat from the jalapeño juice. also adds great flavor. squeeze the juice from the 2 lemons and the 1 lime into the bowl. mash and stir all the ingredients. add as much pink himalayan salt as you'd like. I personally use a little extra than normal. your guacamole is ready to serve. it should have a nice smooth, juicy texture. best served with black bean and quinoa chips from trader joes.
[Name] Amazing Chicken Recipe [AuthorId] 2001354885 [AuthorName] brenton vandenbosch [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-01-30T16:52:00Z [Description] Make and share this Amazing Chicken Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken broth", "olive oil", "butter", "paprika", "garlic powder", "cayenne pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["pour olive oil into the pan.", "empty the canned chicken into the pan (costco has great deals on canned chicken].", "add pink himalayan salt.", "add a little garlic powder.", "add a little paprika.", "add some red chili pepper flakes.", "add a little bit of chicken broth.", "let the chicken broth evaporate and absorb flavor into the chicken.", "add butter and melt the butter into the sauce.", "let cook for a few minutes longer and then it's ready to eat.", "serve with your favorite vegetable." ]
[Name] Mushroom, Garlic & Quinoa Soup [AuthorId] 1802599188 [AuthorName] Lise P. [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2017-01-30T16:53:00Z [Description] A hearty, garlicky vegetarian mushroom and Quinoa soup. This freezes really well too, just be sure to have additional vegetable stock on hand when reheating. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802599188/kS07IgTnGANDSU4lCKA1_IMG_5457.JPG" [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "2", "5 -6", "1/2", "1", "1", "1/4", "1/2", "1/4", "1/4", "1", "1/2", "1/2", "1", "1", "1", "6 -8", "1/4"] [RecipeIngredientParts] ["sweet onion", "shallot", "celery", "garlic cloves", "quinoa", "turmeric", "bay leaf", "black pepper", "parsley flakes", "tomato paste", "kale", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.5 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 35.5 [CarbohydrateContent] 23.6 [FiberContent] 3.5 [SugarContent] 2.8 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook Quinoa per your package directions. I use veggie stock instead of water for more flavor. Once fully cooked remove from heat and stir in additional s 1/4 cup of stock or water and let sit. Stir occasionally while preparing the soup. Adding extra water/stock keeps it moist and it will suck up less of your stock when added to the soup at the end.", "Finely dice onion and shallot then cook until starting to carmelize. Add celery (leaves included] and smashed garlic cloves and cook until soft.", "Add well cleaned and diced mushrooms to pot, cook until tender and they begin to release liquid.", "Add turmeric, smoked paprika, celery salt, and smoked pepper and chipotle flakes (From McCorrmack's, I smash it with a mortar and pestle. You can substitute regular red pepper flakes if you can't find chipotle flakes.] to the onions, shallots, celery and garlic in the pan and stir well to coat with the spices.", "Add tomato paste and stir on low heat until it becomes 'rusty' in the pan.", "Add the sherry (or veggie stock] and balsamic vinegar and raise to medium/high heat. Scrape bottom of pot to deglaze and cook until liquid reduced by half.", "Lower heat and add 6 cups of vegetable stock (Kitchen Basics is my favorite brand].", "Add bay leaf and parsley flakes, stir occasionally until warmed through.", "Add precooked Quinoa and greens (if using] and cook additional 5 minutes. At this point add additional spices if needed. You may need to add more veggie stock per your preferences as Quinoa really does suck up your stock which is why I always precook it separately and add more water/stock. You can thin per your preference but it's great as a really thick \"stewp\" or thinned as a soup." ]
[Name] Stranger Things Red Velvet Valentine Cake [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-01-30T16:53:00Z [Description] This cake is the perfect way to show them your love can survive anything — even the Upside Down. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/65/PVZVgLIwTGqHixJDZ1p8_Red%20Velvet%20Cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/65/MNgZWOkSZiWOTgMXVz2w_Red%20Velvet%20Cake%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/65/P2MHblhHTBuk8JnEw7vx_Red%20Velvet%20Cake%202.jpg"] [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", "1", "1", "1", "1", "2 1/2", "1 1/2", "1", "1/2", "1", "4", "1", "1/2", "1", "3", "2", "1", "1", NA, "3", "4", NA, "16", "1/4"] [RecipeIngredientParts] ["butter", "white sugar", "eggs", "salt", "vanilla extract", "buttermilk", "all-purpose flour", "baking soda", "distilled white vinegar", "butter", "cream cheese", "confectioners' sugar", "vanilla", "salt", "butter", "confectioners' sugar", "vanilla", "salt", "confectioners' sugar", "chocolate", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.8 [FatContent] 23.7 [SaturatedFatContent] 14.5 [CholesterolContent] 55.0 [SodiumContent] 414.9 [CarbohydrateContent] 69.6 [FiberContent] 2.9 [SugarContent] 54.7 [ProteinContent] 4.7 [RecipeServings] 30.0 [RecipeYield] 1 three-tiered cake [RecipeInstructions] TO MAKE THE CAKE: Preheat oven to 350. Grease two 8-inch round pans. Beat butter and sugar until fluffy and creamed. Add eggs and whip. Mix cocoa and red food coloring separately and add to creamed mixture. Add vanilla, vinegar and buttermilk together in a glass. In a third bowl, sift and mix flour, baking soda and salt. Begin adding flour to the batter, alternating with the buttermilk mixture, whisking just until incorporated. Mix until just combined, being careful not to overmix. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Out of the oven, cool ten minutes before removing from baking sheet. At this point, they should be covered and chilled until ready to assemble. When creating structural cakes, temperature is key and the colder everything is, the better! CREAM CHEESE FROSTING: Cream butter and cream cheese together in stand mixer. Once fluffy, add sugar a cup at a time and beat until airy. Add vanilla and salt and spread over cake and in between layers that require no structural support. BUTTERCREAM FROSTING: In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream and salt (and add desired color for the heart section batch]. Whip and frost cake. ROYAL ICING: Combine all ingredients in a bowl. Use for Lambeth-style decorating as well as webbing on the heart and teeth on the Demogorgon blossoms. MODELING CHOCOLATE: Warm corn syrup separately in the microwave. Melt down chocolate or candy melts. Once in a liquid state, remove from heat and mix in warm corn syrup, mixing just until a soft serve texture forms. Wrap tightly in plastic wrap and allow to set for 6-8 hours. When ready to use, break off a selected piece and manipulate in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the Demogorgon blossoms or sculpt the hand. . Tip: I tripled this recipe for my 3-tiered cake. For the third batch, I poured the cake batter into a 6\" pan and a 10\" pan.
[Name] Heart-Shaped French Macarons [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT45M [PrepTime] PT6H [TotalTime] PT6H45M [DatePublished] 2017-01-30T17:14:00Z [Description] Valentine's Day isn't complete without a few heart-shaped treats. The printable template for these macarons can be found at: http://www.food.com/article/stranger-things-valentines-day-306 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/66/TpUSgOX8RkiyzBSf8Afa_Macarons%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/66/QVBGHyFWRtiya1q3WaLA_3%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/66/i15UdZJxQhqSYwzkBPoW_Macarons%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/jZHjZmkkQ5iq7kt1Rvc8_Macarons.jpg" ] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "3/4", "2", "1/4", NA, "1", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["powdered sugar", "granulated sugar", "butter", "confectioners' sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.7 [FatContent] 4.9 [SaturatedFatContent] 3.1 [CholesterolContent] 13.2 [SodiumContent] 101.9 [CarbohydrateContent] 13.3 [FiberContent] 0.0 [SugarContent] 13.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] ["MACARON SHELLS:", "Print out two sheets of the heart-shaped pattern and place side by side on a large baking sheet. Cover with parchment paper.", "In a large bowl sift sugar and almond flour together (I do this at least twice to ensure any large bits are removed]. In a stand mixer, beat the room temp egg whites and cream of tartar until soft peaks form. Add sugar and beat until meringue forms. Slowly fold in dry ingredients and mix by hand until mixture takes on a drizzly cake batter consistency. (You should be able to form ribbons when lifting away from bowl].", "Scoop into a piping bag with a 1/2 inch circular tip and pipe onto outlines on parchment paper. Use a water dampened brush to perfect edges. Remove the paper pattern from beneath the parchment and allow to rest uncovered for 30 minutes.", "Pre-heat oven to 225 degrees. After resting, place in oven for 15 minutes. Remove and allow to cool completely before filling and placing in your box.", "RASPBERRY BUTTERCREAM FILLING:", "In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt, flavoring and desired color and whip until very pale and airy. Scoop into piping bag and fill your macaron shells before filling your specially-designed sweetheart boxes (#530145]." ]
[Name] Stranger Things Waffle Heart Cookies [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2017-01-30T17:18:00Z [Description] Make and share this Stranger Things Waffle Heart Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/GzJt5Kz4S1qoJqaJUqrg_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/67/Bc0WC9n7SyOg1T8bcYvL_DSC_5748.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/67/MIDAPNLQQCkqKrUaTrBA_DSC_5746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/67/aSiD9f8JShK2eMc6DuH4_DSC_5766.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/67/NbnWNIv8Ta2ivvzSeoML_DSC_5751.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "3", "1", "1/2", "1/2", "1", NA, NA, "1", "3", "2", "1", "1", "1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "vanilla", "butter", "eggs", "flour", "buttermilk", "baking soda", "salt", "butter", "confectioners' sugar", "salt", "brown sugar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.4 [FatContent] 12.0 [SaturatedFatContent] 6.9 [CholesterolContent] 48.2 [SodiumContent] 238.8 [CarbohydrateContent] 35.8 [FiberContent] 0.3 [SugarContent] 27.3 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 36 Cookies [RecipeInstructions] For Waffle Cookies: Pre-heat oven to 350 degrees F and plug in waffle iron. In a stand mixer, cream sugars and butter until fluffy. Add eggs one at a time. In a glass, mix buttermilk and vanilla. In a third bowl, mix dry ingredients, flour, salt and baking soda. Alternate mixing dry ingredients and milk mixture into your batter. Lastly, add food coloring until batter is a golden Eggo yellow. The next step will depend on how hot your griddle is. Mine ran very hot and was vintage, so it didn't have an adjustment setting, so my cook time had to be very short. I placed a heaping half cup of the batter onto my greased waffle iron and cooked for thirty seconds (any longer and it would brown too much and lose the Eggo coloring I was going for]. After all of my cookies were pressed, I placed them on several baking sheets and baked in the oven for ten minutes each. For Buttercream Butter Pat: In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt and desired color (enough yellow food coloring to turn the frosting to a butter-yellow] and whip until very pale and airy. Scoop into a butter-shaped mold created with cardboard and tape, then lined with parchment and chill in freezer until hard. Remove from mold and slice into 1/8-inch thick slices and use heart-shaped cut-out to create your butter pats. This can be done separately and frozen until ready to apply. For Syrup: Mix all ingredients in a microwave safe bowl. If mixture is too thick or grainy, heat in microwave at 15 second intervals until desired syrup consistency is reached. Place in piping bag with 1/8-inch circular opening and drizzle over waffle cookies in a continuing 'S' pattern.
[Name] Stranger Things Candy Carton Assembly [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-01-30T17:35:00Z [Description] The perfect gift to lure loved ones back from the Upside-Down. Printable templates for Barb, Joyce, Eleven, Dr. Martin Brenner and the Demogorgon available at http://www.food.com/article/stranger-things-valentines-day-306 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/qMyyllfrS1WlMfXh0teH_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/y6wUioEcT42pmdnmRLdC_Stranger-Thing-Candy-Cartons.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/ZpzwAL5SSoWFROt0PhBA_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/wp3YJA0bRYmtiAfwLi8b_10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/tOUYbyznS0aA4Vb9yiTD_11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/68/0jM6CbeVS7aQKG8H9olW_12.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "Stranger Things Strawberry Bubble Gum" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 box [RecipeInstructions] You'll need: • 8 1/2 X 11\" Photo Paper. • Glue stick. • Scissors. • Exacto Knife or Razor Blade. • Straight Edge or ruler. • Binder Clips. On a cutting board, cut out the carton pattern using the exacto knife. Write out the 'to and from' section now if you want to ensure your handwriting looks nice. Once the shape is cut perfectly, use the straight edge and the back of your blade to score your carton where the folds will take place. Once done, refold everything being careful not to dent any of the flat surfaces. Use the glue stick to first seal the side seam. Once dry and set, you can glue and fold in the top section. I used several binder clips to hold it in place until it was dry. Don't seal the bottom until you're ready to fill with candy. The better your pre-folds are done and the dryer that first seam attachment is set, the easier folding in the top will be.
[Name] Stranger Things Strawberry Cherry Upside-Down Cake [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2017-01-30T17:44:00Z [Description] Make and share this Stranger Things Strawberry Cherry Upside-Down Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/pT1uBqbTRpqwC1QmV7BH_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/69/O7UbBp0Swx9X0vIdtQMa_DSC_5876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/69/VzDJPMgORyCX3hcF77Yp_DSC_5873.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/69/RfhyYZc9QyaB4GZgh3tk_DSC_5877.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/69/mb8rhn8cRugbB2n70yGj_DSC_5871.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "3/4", "2", "1 1/2", "2", "1/4", "1", "1/2", "2", "1", "1/2", "1/4", "3", "3", "1", NA, "1/2"] [RecipeIngredientParts] ["butter", "light brown sugar", "fresh cherries", "all-purpose flour", "baking powder", "salt", "sugar", "unsalted butter", "eggs", "vanilla extract", "cream of tartar", "fresh strawberries", "cherries"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 426.5 [FatContent] 17.9 [SaturatedFatContent] 10.8 [CholesterolContent] 85.9 [SodiumContent] 223.5 [CarbohydrateContent] 63.8 [FiberContent] 1.4 [SugarContent] 46.0 [ProteinContent] 4.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] For Topping: Preheat oven to 350 degrees F. Grease a 9-inch circular springform baking pan with butter. Pit and cut cherries into halves. Heat butter and brown sugar in the microwave until it begins to bubble. Pour the sugar into your baking pan and swirl around until bottom is fully covered. Place cherries into mixture with the cut side facing down. For the Cake: Separate your eggs and reserve the yolks. Start by beating your egg whites and cream of tartar until meringue forms, cover and set aside. In separate bowl (preferably using a stand mixer], beat butter until fluffy. Add sugar and egg yolks and beat until creamed. In a glass measuring cup, mix vanilla and milk. In a separate mixing bowl, sift together flour, baking powder and salt. Slowly add dry mixture and milk mixture into batter at separate intervals, ending with the dry mixture. Mix until just combined to avoid overmixing. Lastly, fold in egg whites gently with a spatula until just combined. Pour batter into baking dish (on top of cherries] and bake for 55 minutes until a toothpick comes out clean. Once out of oven, allow to rest 10 minutes before removing from pan and inverting onto serving dish. To Finish: Using a spatula, mix food coloring into strawberry glaze until a deep color is reached and spread over the top of your cake. Garnish with whipped cream and fresh fruit. Serve immediately for best flavor.
[Name] Stranger Things Strawberry Bubble Gum [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2017-01-30T18:10:00Z [Description] Give your Valentine a taste of Dustin's must have snack: bubble gum. Printable candy carton templates can be found at: http://www.food.com/article/stranger-things-valentines-day-306 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001211132/iGK3Kk6R8iEloBG078zy_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/70/wGcLbzaBQZeNniXqBGDv_DSC_5780.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/70/GGfpQGENRB2wtuAov1Sz_DSC_5779.jpg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "3/4", NA] [RecipeIngredientParts] ["corn syrup", "xanthan gum", "icing sugar", "Stranger Things Candy Carton Assembly"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 13.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 3.5 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 30 bubble gum pieces [RecipeInstructions] ["In a large microwave-safe bowl, add gum base, Kool-Aid and corn syrup. Microwave for 30 seconds and mix. Microwave an additional 30 seconds and mix again.", "Create a pile of sugar on a non-stick surface and funnel out the center with your hand. Pour in the (very hot] gum mixture and begin to mix in sugar as it cools. Mix and twist your gum over and over until most of the sugar is incorporated. The longer you do this the chewier your gum will be. Roll out in 1/2-inch thickness and using a pizza or pastry cutter, cut into desired shape. Lightly toss in a bit of icing sugar before placing in your Valentine candy carton (recipe #530168]." ]
[Name] Garlic Parmesan Sauce With Extra Crispy NO FRY Oven Baked Wings [AuthorId] 2001372145 [AuthorName] Only the best [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2017-01-30T21:31:00Z [Description] Garlic Parmesan Sauce, Extra Crispy NO FRY oven baked Wings. This is an amazing recipe that's been passed around. if you like Garlic Parmesan Wings you will love this. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "8", "4", "4", "4", "2", "8", "1", "1", "1", "1", "2", "1", "3", "1", "3/4"] [RecipeIngredientParts] ["roasted garlic", "olive oil", "apple cider vinegar", "corn syrup", "lemon juice", "mayonnaise", "parmesan cheese", "thyme", "marjoram", "oregano", "basil", "salt", "black pepper", "chicken wings", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1112.7 [FatContent] 84.3 [SaturatedFatContent] 20.7 [CholesterolContent] 271.0 [SodiumContent] 2276.1 [CarbohydrateContent] 19.7 [FiberContent] 0.5 [SugarContent] 5.4 [ProteinContent] 67.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] The Sauce: Place the garlic cloves and 2 tablespoons of olive oil in a small glass pan covered with aluminum foil. Bake at 350* for 20 to 25 minutes. Remove from oven and let cool for 5 minutes. Press through a garlic press or using the side of a knife. Combine garlic and all remaining sauce ingredients. Refrigerate for 2-3 hours to pull the flavor together. (Not required but makes it taste a lot better]. The Wings: Set oven to 250°F. Place a rack onto a large baking sheet and spray with non-stick oil. (Makes Clean up easier or cover with aluminum foil]. In a large bowl, toss the wings with the baking powder and salt.(You don’t need much baking powder or salt it’s just too lightly cover and help dry them out]. Place wings on the rack in a single layer and bake for 30 minutes. After the first 30 minutes flip them, raise the heat to 425°F (Flipping them every 15 minutes] and bake until brown and crispy, 40-50.
[Name] Prize Winning Pumpkin Spice Three-Layer Cake [AuthorId] 105041 [AuthorName] Seabreeze1116 [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-01-30T21:31:00Z [Description] Make and share this Prize Winning Pumpkin Spice Three-Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] 1 cake [RecipeInstructions] ["Pumpkin Spice Cake Recipe.", "Pumpkin Spice Cake.", "from: 2013 Karri Perry, blueribbonkitchen.blogspot.com.", "4 large eggs (room temperature] (Can rest eggs in a dish to warm water to get result quickly].", "2 cups sugar.", "1 cup vegetable oil.", "1 (15 ounce] can pumpkin puree- I use Libby's.", "***.", "2 cups all purpose flour.", "2 teaspoons baking powder.", "2 teaspoons ground cinnamon.", "½ teaspoon baking soda.", "½ teaspoon salt.", "½ teaspoon ground ginger.", "¼ teaspoon ground cloves.", "½ cup chopped toasted walnuts (optional].", "Pam Spray to prepare parchment and cake pans.", "Combine first four ingredients into a bowl. Blend well using hand mixer. Combine flour and the remaining dry ingredients together. Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated. If using nuts, stir in by hand, do not over mix batter.", "Pour batter evenly into three greased, parchment lined 8 or 9 inch round cake pans. Bake at 350 for 24 minutes or until set, toothpick will come out with no batter. Remove from pans, also removing parchment backing. Frost cakes once they are cooled to room temperature.", "Cream Cheese Frosting.", "2 (8 ounce cream] cheese bricks softened.", "1 stick of room temperature unsalted butter.", "1 tsp vanilla.", "3 -5 cups of confectioners’ sugar.", "Blend butter and cream chesses 2-3 minutes on medium until light and fluffy. Add vanilla. Slowly mix in confectioners’ sugar about a ½ cup at a time, until you reach a frosting like spreadable consistency.", "Tips: It may be helpful to frost between the layers and apply a crumb coat, refrigerate for 20 minutes to help cake firm up and then continue frosting. Refrigerate cake when finished. Cake flavor is best if allowed to chill overnight. Remove from refrigerator 1 hour before serving." ]
[Name] Crispy Cauliflower Popcorn: a Healthy Alternative to KFC Popcorn [AuthorId] 2001370738 [AuthorName] brittnay_bailey [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-30T21:31:00Z [Description] Cauliflower popcorn? Healthy KFC chicken? you ask, well read on. Eating KFC popcorn chicken is a distant dream, a child-like dream it's now all about the crispy cauliflower popcorn [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "3", "5", "6", "1/2", "8", "1"] [RecipeIngredientParts] ["cauliflower", "panko breadcrumbs", "paprika", "eggs", "green onions", "hoisin sauce", "hoisin sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.8 [FatContent] 8.3 [SaturatedFatContent] 2.6 [CholesterolContent] 279.2 [SodiumContent] 331.1 [CarbohydrateContent] 22.0 [FiberContent] 7.3 [SugarContent] 9.1 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] See thenutbutterhub.com/cauliflower-popcorn-recipe/ for directions. Find lots more delicious recipes as well!
[Name] Chocolate Quinoa Cake [AuthorId] 2001370738 [AuthorName] brittnay_bailey [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2017-01-30T21:31:00Z [Description] A super simple Chocolate Quinoa Cake, it's a delicious cake that takes 5 Minutes to make in a mug. It leaves you feeling nourished and energised! We find it a great snack, breakfast, or dessert! It’s also gluten free [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "1", "9"] [RecipeIngredientParts] ["cocoa powder", "bananas", "eggs", "vanilla", "honey", "dark chocolate", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.9 [FatContent] 29.6 [SaturatedFatContent] 11.0 [CholesterolContent] 930.0 [SodiumContent] 361.7 [CarbohydrateContent] 112.1 [FiberContent] 13.6 [SugarContent] 58.7 [ProteinContent] 37.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] See thenutbutterhub.com/chocolate-quinoa-mug-cake-gluten-free-chocolate-cake/for directions. For more recipes check TheNutButterHub.com.
[Name] Turkey, Rice & Greens Soup [AuthorId] 1802599188 [AuthorName] Lise P. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-01-30T21:31:00Z [Description] Make and share this Turkey, Rice & Greens Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802599188/V3Ay4OaSNWb5VzOLH9tu_IMG_5538.JPG" [RecipeCategory] Greens [Keywords] ["Vegetable", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "4 -5", "2", "2", "1", "1", "1", "1/4", "1/4", "1", "1", "1/4", "1", "1", "4 -6", "1/4", "1", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "celery", "carrots", "tomato paste", "dried oregano", "turmeric", "black pepper", "tomatoes", "red wine vinegar", "sherry wine", "ground turkey", "cooked brown rice", "parsley", "bay leaf", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.7 [FatContent] 15.8 [SaturatedFatContent] 3.7 [CholesterolContent] 85.5 [SodiumContent] 488.3 [CarbohydrateContent] 32.3 [FiberContent] 4.3 [SugarContent] 9.8 [ProteinContent] 31.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook rice per package directions. Once done remove from heat, fluff and stir in additional 1/4-1/2 cup of unsalted chicken stock. Let sit while preparing the rest of the soup stirring occasionally and adding more stock as needed. You want the rice to curl and split by the time you add to the soup at the end. Add oil to the warmed pot and cook onions until they just begin to carmelize. Add smashed and sliced garlic cook 2 minutes more. Add finely diced celery and shredded carrots. I prefer to shred my carrots because they sort of disappear into the broth once cooked. I am not a fan of chunks of carrot in my soups but if you like big ol chunks of carrot then you do what makes you happy. Once onions, garlic, celery and carrots are cooked and softened add the basil, smoked paprika and turmeric. Stir to coat the veggies and cook for 2 minutes. Add tomato paste and coat veggie mix, cook until paste turns 'rusty' which is about 3-4 minutes. Add sherry and roasted garlic red wine vinegar and turn heat up to medium-high. Scrape bottom of pot to deglaze then turn heat back down once liquid reduced by half. Add cooked ground turkey, unsalted chicken stock, parsley, undrained can of petite diced, unsalted tomatoes and bay leaf. Stir to make sure all the browned goodness from the pan is loosened. (I really love Kitchen Basics unsalted stocks, they have great flavor without a ton of sodium added.]. Add cooked rice and simmer until heated through. You may need to add additional stock if rice absorbs too much of your stock. Throw in chopped greens and cook until wilted. I used spinach in the photo because that's what I had on hand. I've made this soup using kale and even the Power Blend of greens in a package from Kroger. They all taste great and give added nutrition to your soup.
[Name] Curried Shrimp [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-01-30T22:49:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good, page 484. Attributed to Charlottesville Shaffer of East Earl, Pennsylvania, USA. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "10 3/4", "1"] [RecipeIngredientParts] ["onion", "curry powder", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.4 [FatContent] 15.9 [SaturatedFatContent] 7.7 [CholesterolContent] 29.9 [SodiumContent] 581.8 [CarbohydrateContent] 8.7 [FiberContent] 0.5 [SugarContent] 3.9 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Combine all ingredients except sour cream in slow Cooker. Cover. Cook on LOW 2-3 hours. Ten minutes before serving, stir in sour cream. Serve over rice or puff pastry. VARIATION: Add another 1/2 teaspoon curry for some added flavor.
[Name] Chocolate Covered Cherry Moonshine [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-01-30T23:10:00Z [Description] Not real moonshine, but it'll do the job. From: http://www.wideopenspaces.com/chocolate-covered-cherry-moonshine [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "64", "10", "1/2", "1/2"] [RecipeIngredientParts] ["cherry juice", "maraschino cherries", "brown sugar", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 32.7 [FiberContent] 0.9 [SugarContent] 31.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large stockpot bring the cherry juice to a slight simmer. Add in the maraschino cherries with it's juices. Add both the 1/2 cup each of white and brown sugar. Stir for a few minutes until all the sugar is dissolved. Once dissolved, remove from the heat and allow the mixture to cool to room temperature. Once cooled to room temperature, pour in 2 1/2 cups of the Everclear into the mixture along with 1 full cup of the chocolate liqueur.
[Name] Paleo Almond Chocolate Chip Cookies [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-01-31T00:03:00Z [Description] I love almonds and peanuts so I thought, why not post this recipe. And I have to make things for me mummy, too. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/530178/KOzcA2MrTkeJfzEqZ1hV_IMG_20191021_110613.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1/4", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["baking soda", "sea salt", "coconut oil", "maple syrup", "egg", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 80.4 [FatContent] 5.8 [SaturatedFatContent] 3.2 [CholesterolContent] 7.4 [SodiumContent] 105.3 [CarbohydrateContent] 7.0 [FiberContent] 0.7 [SugarContent] 5.8 [ProteinContent] 1.4 [RecipeServings] 25.0 [RecipeYield] 5 per plate [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper. Combine almond flour, baking soda, and sea salt and set aside. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes. Add whole egg, egg whites, and vanilla extract; mix for 1 minute. Add to bowl set aside and mix. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart. Flatten slightly, to 1 inch thickness. Bake until set and golden, about 15 minutes.
[Name] Alligator Sauce Piquant [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2017-01-31T00:20:00Z [Description] Make and share this Alligator Sauce Piquant recipe from Food.com. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1", "2", "1", "1 1/2", "1", "1/4", "1 1/2", "4", "2", NA, NA, NA, "1/2", "1/4", "6"] [RecipeIngredientParts] ["all-purpose flour", "onion", "celery", "green bell pepper", "garlic", "tomato paste", "tomatoes", "bay leaf", "beef broth", "chicken broth", "alligator meat", "salt", "ground black pepper", "cayenne pepper", "green onion", "fresh parsley", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.9 [FatContent] 19.2 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 681.5 [CarbohydrateContent] 68.0 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large Dutch oven, heat oil over medium heat. Whisk in flour, and stir constantly until a dark- brown roux forms, about 12 to 14 minutes.", "Add onion, celery, bell pepper, and garlic; cook until tender, 4 to 5 minutes.", "Add tomato paste, tomato, jalapeno, bay leaf, thyme and hot sauce. Slowly add broth, stirring constantly, and bring to a simmer. Reduce heat to medium-low, and cook, stirring frequently, 30 minutes.", "Gently stir in alligator, increase heat to medium, and cook, stirring often, until tender, 30 to 45 minutes. Season to taste with salt and peppers. Additional broth may be added if sauce piquant becomes too thick. Remove and discard bay leaf. Add green onion and parsley, and serve over rice." ]
[Name] Instant Pot Macaroni & Cheese [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2017-01-31T03:34:00Z [Description] Make and share this Instant Pot Macaroni & Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "2", "1/2 - 1", "2"] [RecipeIngredientParts] ["macaroni", "salt", "water", "butter", "milk", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.0 [FatContent] 15.6 [SaturatedFatContent] 9.4 [CholesterolContent] 45.8 [SodiumContent] 651.9 [CarbohydrateContent] 58.2 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place the water, salt, butter and noodles in the Instant Pot.", "Close the lid and make sure the valve is on closed.", "Use the manual setting and set for 3 minutes on high.", "When the pot beeps, quick release the steam.", "After the pressure has dropped, remove lid and give a stir.", "Start with adding a ¼ cup of milk and shredded cheese.", "Stir until cheese is melted, adding more milk if it seems dry.", "Let sit at warm to let the liquid 'cook' a bit and the flavor to mingle for about 2 minutes." ]
[Name] A 15 Minute Garlic King Prawn Salad [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT6M [PrepTime] PT7M [TotalTime] PT13M [DatePublished] 2017-01-31T15:47:00Z [Description] This dish is a speedy, low carb, low calorie dish I created one evening, after a very long day at work. It was light but full filling in flavour and perfect for a quick healthy dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001095674/wj3vQA8wSpSWFoslkd4K_IMG_8950.JPG" [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "50", "1", "1/2", "1", "1", "1/2", "1/2", NA, "30", "30"] [RecipeIngredientParts] ["halloumi cheese", "oregano", "butter", "extra virgin olive oil", "garlic clove", "dried parsley", "lime", "black pepper", "watercress", "rocket"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.4 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 194.0 [SodiumContent] 888.5 [CarbohydrateContent] 7.5 [FiberContent] 1.7 [SugarContent] 1.3 [ProteinContent] 22.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the oregano on to the halloumi cubes and set aside. Heat the butter in a pan on a medium to high heat with a dash of olive oil. Once the butter has melted add the garlic, prawns and parsley. Continuously mix the prawns to they cook evenly and do not burn (2 minutes], and as they turn pink add the halloumi along with the black pepper. Cook for another 2 to 3 minutes until the halloumi browns and the prawns are cooked through out. Once done, remove for the heat and squeeze the lime over them. Layer the base of your salad with the green leaves and top with the prawns and halloumi poured all over them.
[Name] Easy Stuffed Ricotta Ebelskivers [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-01-31T20:19:00Z [Description] Found this recipe online when looking for alternative uses for the antique ebelskiver cast iron pan that I restored. Had to add my own stuffing ideas and save for future use!! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/4", "2", "2", "1 1/2", "1", "1", "1/2", "4", "1/4", "1", "1", "2", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "sugar", "eggs", "ricotta cheese", "half-and-half", "vanilla extract", "butter", "cream cheese", "manchego cheese", "fresh rosemary", "banana", "brown sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.3 [FatContent] 11.2 [SaturatedFatContent] 6.8 [CholesterolContent] 48.5 [SodiumContent] 158.1 [CarbohydrateContent] 13.7 [FiberContent] 0.6 [SugarContent] 4.9 [ProteinContent] 4.4 [RecipeServings] 21.0 [RecipeYield] 21 ebelskivers [RecipeInstructions] ["Combine all dry ingredients (first five ingredients] in a large bowl. Combine all wet ingredients (next four ingredients - not the butter!] in a separate, smaller bowl, then mix wet into dry ingredients with a whisk. I find it best to make the batter the night before. Cover and refrigerate until using.", "I find it best of you put batter into a squeeze bottle for less mess. Heat pan over medium high heat and brush the wells generously with melted butter. When they begin to sizzle, fill each well 3/4 full of batter, starting with the middle, then going to the top and clockwise so that you can remember the order to flip them and they cook evenly.", "You can stuff these in all sorts of ways! Top the center of each well of batter with a dab of cream cheese, or a chunk of manchego cheese sprinkled with rosemary for savory ebelskivers. For sweet ebelskivers, try a slice of banana sprinkled with brown sugar, or 3-4 chocolate chips. Once they are stuffed, then cover stuffing with batter, taking care not to over-fill the well.", "Cook for 2-4 minutes, or until the bottoms of the ebelskiver are browned. Use two long wooden skewers or chopsticks to carefully flip them over. Cook for another 2-3 minutes until they are evenly browned.", "The ebleskivers are done when they are golden all over and a toothpick inserted into the center comes out with only a few crumbs attached. Remove the puffs from the pan, wipe the wells with paper towel to remove crumbs, brush the wells with more butter and repeat with the remaining batter. This recipe should make about 3 pans of ebleskivers.", "Eat the sweet ebleskivers warm either sprinkled with confectioner's sugar or drizzled with chocolate sauce; the manchego/rosemary ones drizzled with honey, and you can go any direction with the cream cheese - get crazy and drizzle with warm jam! If you are making lots, you can keep the ebleskivers warm by placing them an oven preheated to 200°F and covered loosely with foil." ]
[Name] Spelt Pizza With Prosciutto and Pancetta [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT10M [PrepTime] PT1H20M [TotalTime] PT1H30M [DatePublished] 2017-02-01T13:42:00Z [Description] Make and share this Spelt Pizza With Prosciutto and Pancetta 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/ZymCnvguRrO3MjTOCvE1_EC_Spelt%20pizza.jpg" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["200", "2", "1", "1/4", "380", "2 1/2", "1", "1", "240", "1/4", "1/4", "2", "100", "50", "400", "150"] [RecipeIngredientParts] ["warm water", "olive oil", "sugar", "sea salt", "instant yeast", "olive oil", "garlic clove", "canned tomatoes", "sea salt", "ground black pepper", "dry oregano", "prosciutto", "pancetta", "button mushrooms", "gouda cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.0 [FatContent] 42.0 [SaturatedFatContent] 16.2 [CholesterolContent] 85.7 [SodiumContent] 1382.1 [CarbohydrateContent] 21.3 [FiberContent] 4.8 [SugarContent] 13.7 [ProteinContent] 26.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the ingredients for the dough into the breadmaker bread pan according to the manufacturer's directions. Set the PIZZA cycle and press START. After about 5 minutes of kneading, check the consistency of the dough. If it is not in a smooth, round ball, open lid and with machine ON, add water, a tablespoon at the time if too dry; add a tablespoon of flour at the time if too wet. Remove the dough promptly from the breadmaker at the end of the cycle. Knead dough about 10 times on a lightly floured surface. Cover with kitchen towel and let it rise for 30 minutes. Meanwhile, for the pizza sauce sauté garlic in olive oil until golden (it mustn’t go dark]. Add the tomatoes, bring to a simmer and cook for 5 minutes. Set aside to cool. Use as it is, lumpy, or blend with a stick blender to create a smooth sauce. Take a large cookie sheet and place it on a center rack of a cold oven upside-down. Heat the oven to max. Preheating the pan in this way will allow the pizza crust to become crispy from contact with the hot pan, similar to using a pizza stone. Place the pizza dough onto the floured parchment paper. Roll it into a 12-inch disc. Cover with pizza sauce and sprinkle with dried oregano. Place prosciutto and pancetta slices onto the sauce. Gently slide the parchment and pizza off of the cutting board onto the hot cookie sheet bottom. Bake pizza for about 5 minutes at 250°C (or max]. Open the oven and slide the rack with the tray out slightly or take it out of the oven to top the pizza with sliced button mushrooms. Return the pizza to the oven, bake for another 5 minutes at max or until pizza becomes crispy. Remove from the oven. Sprinkle grated cheese on top and place the pizza into turned-off oven for 1 -2 minutes to melt the cheese. Cut into quarters and serve with black or green olives.
[Name] Tex Mex Turkey Chili [AuthorId] 2001372693 [AuthorName] The Hot Mess Kitchen [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-02-01T15:21:00Z [Description] A twist on traditional chili made with ground turkey, sweet corn and black beans mixed with Rotel tomatoes and green chilies. Serve in a bowl or scooped with tortilla chips, my Tex Mex Turkey Chili will satisfy your appetite with healthy ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001372693/zmdJvbQ8T9yQlzNoQzIq_IMG_0193.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["ground turkey", "Mexican-style diced tomatoes", "black beans", "sweet whole kernel corn", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.7 [FatContent] 7.8 [SaturatedFatContent] 1.9 [CholesterolContent] 52.2 [SodiumContent] 1002.4 [CarbohydrateContent] 55.9 [FiberContent] 11.6 [SugarContent] 4.3 [ProteinContent] 28.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat skillet to medium-high heat and spray with non-stick cooking spray. Brown ground turkey, stir occasionally to ensure it cooks evenly. Remove from skillet, putting directly in to Crockpot. Open and drain cans of corn and black beans. Open Rotel cans, keep juice in can. Put canned ingredients in Crockpot with browned turkey and mix well. In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot. Cook on low in Crockpot for 2 hours and then serve. Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!
[Name] Heath Toffee Chocolate Trifle [AuthorId] 2001372693 [AuthorName] The Hot Mess Kitchen [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-02-01T15:21:00Z [Description] Looking for a sweet dessert that is easy to make and delicious to eat? My Heath Toffee Chocolate Trifle is a show stopper with its many layers of chocolate pudding, devils food cake and whipped topping. Garnished with a layer of Heath Toffee Bits and whipped topping, this chocolate trifle is inexpensive and serves a crowd easily. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001372693/SjGHpXd0TGimooI8MJt2_IMG_0167.JPG" [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] "chocolate pudding" [AggregatedRating] nan [ReviewCount] nan [Calories] 230.1 [FatContent] 15.8 [SaturatedFatContent] 9.3 [CholesterolContent] 40.6 [SodiumContent] 140.0 [CarbohydrateContent] 20.9 [FiberContent] 0.2 [SugarContent] 17.7 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Follow the instructions on the box to prepare the cake mix and chocolate pudding.", "Crumble the cake witha fork until you get smaller pieces and let the cake cool for 30 minutes.", "In a large glass bowl, layer - cake, chocolate pudding and whipped topping until you get to the top.", "The top layer is whipped topping with a garnish of Heath Toffee Bits.", "Serve immediately or chill in the refrigerator for up to one day and serve.", "* I recommend layering in a glass bowl to show off both the layers of this dessert and the garnish of the Heath Toffee Bits." ]
[Name] Shrimp and Apple Cabbage Appetizers [AuthorId] 2001373176 [AuthorName] Fit Food Guide [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2017-02-01T15:21:00Z [Description] Make and share this Shrimp and Apple Cabbage Appetizers recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["40", "60", "25", "1", "20", "100", "1", "1", "2", NA] [RecipeIngredientParts] ["flour", "water", "skim milk", "egg", "butter", "shrimp", "green apple", "onion", "lemon juice", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.3 [FatContent] 3.8 [SaturatedFatContent] 2.0 [CholesterolContent] 59.1 [SodiumContent] 131.1 [CarbohydrateContent] 10.9 [FiberContent] 1.1 [SugarContent] 3.8 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] First, start with the shrimp! Cut them into small pieces. Then rinse the apples and remove the skin and cut it in half. Remove the seeds and cut into small cubes. Next, peel and finely chop the onion and mix the onion, apple , the shrimp and lemon juice in a bowl. Pepper a little, then reserve the whole thing in the fresh. Preheat your oven to 180ºC. Heat the butter with a pinch of salt and water in a saucepan, and let it simmer. Then add the flour and mix well to obtain a rather thick paste. Let dry this paste over low heat, then leave to cool. You can now add the beaten egg to the dough. Then place this preparation in a socket pocket, and form your little cabbages! Just make small piles of dough on a plate oven covered with baking paper. Then bake these cabbages for about 40 minutes of cooking! Then let your cabbage cool, then cut them to garnish. You can then have the small salad shrimp, and book things cool for tasting.
[Name] OMG Hash Brown Waffles [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT7M [PrepTime] PT15M [TotalTime] PT22M [DatePublished] 2017-02-01T15:22:00Z [Description] My hash brown waffles are seriously OMG - not just good, but OMG. They are easy to make, arguably healthier than a typical waffle and gluten free. You do need a waffle iron for this recipe (not Belgian-style). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/EdVVgbuRwh6abgXRBVSw_HBW%20YUM.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["24", "3", "1", "1", "1", "1/4", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["hash browns", "eggs", "extra virgin olive oil", "garlic", "chives", "black pepper", "salt", "onion powder", "ham", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.7 [FatContent] 31.9 [SaturatedFatContent] 7.0 [CholesterolContent] 148.5 [SodiumContent] 921.9 [CarbohydrateContent] 62.6 [FiberContent] 5.6 [SugarContent] 2.7 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] 4 waffles [RecipeInstructions] defrost your frozen hash browns (you can use microwave to speed it up, make sure you use DEFROST though]. preheat your waffle iron to medium-high (mine has a 1-5 scale for heat, I use 4]. whisk eggs, oil, garlic, salt, pepper, onion powder, and chives. Place hash browns in a center of a clean kitchen towel, gather up edges and twist out excess water from potatoes. Stir well the wrung out hash browns, ham and cheese into the egg mixture. The mix will not be super wet (this is correct]. when waffle iron is ready (mine has a green light that comes on], coat the iron (both sides] with cooking spray. Use a overflowing cup measure to add the mix to the waffle iron (you may have to spread it a bit with a spoon - it does NOT have to be perfect] and close the lid. Cook for about 6-7 minutes until brown and crispy (mine has a green light that tells me when ready, if yours does not just check it around 6 minutes]. remove and serve with butter, sour cream and chives or even plain.
[Name] Baked BUFFALO CHICKEN Mini Meatballs [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-01T15:22:00Z [Description] My mini buffalo chicken meatballs are a healthier alternative to 'wings' and people love them. Like my other beef meatballs they are baked and not fried. The recipe makes about 36, '2 bite' meatballs and they are gluten free if you use gluten free breadcrumbs (sauce is already GF). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/tDUWWaTXQDCLOkyLBb3w_BCM%20ready%20to%20eat.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "3/4", "1/2", "1/2", "1", "1/2", "1/3", "3 -5"] [RecipeIngredientParts] ["ground chicken", "eggs", "panko breadcrumbs", "celery seed", "onion", "garlic", "salt", "pepper", "salted butter", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.2 [FatContent] 18.9 [SaturatedFatContent] 8.0 [CholesterolContent] 164.3 [SodiumContent] 1149.9 [CarbohydrateContent] 12.5 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 23.7 [RecipeServings] 8.0 [RecipeYield] 36 meatballs [RecipeInstructions] line cookie sheet with foil and spray foil with cooking spray. Preheat oven to 350 degrees. in a large bowl, mix ground chicken, panko, celery seed, 1/4 cup of the hot sauce, chopped onion, minced garlic, 2 eggs, salt and pepper. The mixture will be very sticky unlike my other meatball mix (but this is correct]. With damp hands shape into 1.5-2 inch balls the best you can (they do not need to be perfect] and place evenly on prepped cookie sheet. spray the top of the meatballs with a little cooking spray. important. why? it gives you a crispier / more brown meatball. bake meatballs at 350 for 20 minutes. Remove from oven, flip them and bake for an additional 10 minutes (if all the mix does not fit on your cookie sheet, refrigerate mix as you will need to bake a second batch. Do not forget to put new foil and spray on the cookie sheet for second round]. sauce: in small bowl melt 3/4 cup softened butter (about 30 sec in microwave] and add the remaining 1/2 cup of hot sauce. Taste sauce. A little too hot for you or the kids? That's ok, whisk in 3-5 tbsp of tomato paste until the desired 'heat' is reached (I usually add 3 tbsp tomato paste when I make the sauce]. drizzle the sauce over the meatballs; gently toss to coat. transfer to serving dish with some celery sticks and blue cheese dressing.
[Name] My DELISH Crock-Pot Pulled CHORK [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2017-02-01T15:22:00Z [Description] My pulled CHORK (mix of chicken breasts and pork tenderloin) is easy, healthy and delicious! You simply layer the ingredients in your crock-pot in the morning and in about 7 hours it is ready! It is Gluten Free and because I do not use typical bottled sauce, it is way lower in sugar and free from corn syrup and additives. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/a73xcdgTyGkZOpgVzTs4_puller%20chork%20slider.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "Free Of..." [RecipeIngredientQuantities] ["1", NA, "1", "2", "9", "3/4", "1/8", "1/3", "1", "1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "red bell peppers", "tomato paste", "low sodium chicken broth", "red wine vinegar", "honey", "sea salt", "black pepper", "garlic powder", "onion powder", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.1 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 41.0 [SodiumContent] 590.4 [CarbohydrateContent] 22.4 [FiberContent] 2.5 [SugarContent] 17.6 [ProteinContent] 15.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] chop the onion and red bell peppers into large pieces and place them in the bottom of the crock-pot with the black pepper and sea salt. place the chicken breasts and pork tenderloin (fat side down if it has one] on top of the onions and peppers. in a bowl mix the honey, red wine vinegar, 6 oz tomato paste, chicken broth, garlic powder, onion powder, paprika, chili pepper flakes and garlic salt together. pour the sauce on top of the meat and turn your crock-pot on low. cover and cook (on low] for approximately 7 hours. remove the meat carefully with tongs, place in a bowl and shred the meat with two forks. once meat is removed, remove half of the remaining liquid in the pot (about 1.5 cups]. Be careful not to remove the onions and peppers, you want those to stay in there. add approximately 1/2 can (3 oz or 5 tbsp] of plain tomato paste to liquid and use your immersion blender/hand blender to break down the peppers and onions into the liquid. add the sauce by half cup to your shredded meat bowl until the desired consistency is reached (important. why? some like it dryer, so by adding it this way you control the amount. If you add the meat back into the crock-pot directly (which you can] you risk a more wet mixture, but you can do that]. spoon into a serving dish and enjoy (I made yummy sliders with mine].
[Name] HEAVENLY Crock-Pot HONEY TERIYAKI CHICKEN [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-02-01T15:22:00Z [Description] My honey teriyaki chicken is so good that you'll swear the SINFUL sauce has a ton of calories but it doesn't! This healthy version of a typical 'take out' dish will send you back to the kitchen for seconds (and without guilt). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/90/2SEVZqIbTGCUaXLNmUsE_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/MbjqWhBMRDaigZY9Iflv_HTC%20YUM.jpg"] [RecipeCategory] Asian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of..."] [RecipeIngredientQuantities] [NA, "1/2", "1/2", "1/4", "1", "2", "2", "3/4", "1/4", "2"] [RecipeIngredientParts] ["skinless chicken breast", "honey", "low sodium soy sauce", "rice vinegar", "onion", "broccoli", "garlic", "ground ginger", "black pepper", "cornstarch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 282.9 [FatContent] 1.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1166.6 [CarbohydrateContent] 65.8 [FiberContent] 9.0 [SugarContent] 42.1 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] spray your crock-pot with cooking spray and turn it on low (if you want recipe to cook for 4-5 hours] or high (if you want recipe to cook in 3 hours]. Cube your onion and chicken breasts into approximately 2-inch pieces. Place onion and chicken in crock-pot. whisk soy sauce, rice vinegar, honey, garlic, pepper, and ginger in a bowl. Pour over the chicken and onion and give it all a stir. Put on lid and leave it (low 4-5 hrs / high 3 hrs]. once it is cooked, move chicken and onions with a slotted spoon to a bowl, Pour the liquid from the crock-pot into a sauce pan on medium heat. Whisk in 1 tbsp of the cornstarch at a time and bring sauce to a low boil. Keep whisking about a minute until sauce thickens. put chicken mix back in crock-pot and pour sauce over meat and onions. Turn crock-pot to low or warm and cover. Steam your broccoli (5 min in microwave; 10 min on stove]. Add broccoli and stir to coat. serve over rice or rice noodles; garnish with chives or sesame seeds (optional].
[Name] Easy Teriyaki Chops [AuthorId] 2028998 [AuthorName] danibrin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-01T15:23:00Z [Description] Make and share this Easy Teriyaki Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2028998/DZJslscxQjyDb3MkVsWB_Chops" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "red wine vinegar", "honey", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] 1 \tIn a shallow dish, combine the soy sauce, vinegar, honey and garlic powder. Place chops in dish, and turn to coat. Cover, and marinate for 2 to 4 hours in the refrigerator. 2 \tPreheat grill to high heat, and lightly oil grate. 3 \tGrill steaks 5 to 8 minutes per side, or to desired doneness.
[Name] Raspberry Nice Cream [AuthorId] 1689250 [AuthorName] teresakidd [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-02-01T15:23:00Z [Description] Make and share this Raspberry Nice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "2"] [RecipeIngredientParts] ["fresh raspberries", "cashews", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.3 [FatContent] 5.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 73.7 [CarbohydrateContent] 16.1 [FiberContent] 3.2 [SugarContent] 6.6 [ProteinContent] 2.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Purée raspberries and cashews in a blender or food processor until smooth, adding up to 1/4 cup icy cold water if needed to completely purée. Add bananas and blend again, scraping down the sides several times, until very smooth. Transfer to a tightly sealed freezer-safe container and freeze until just solid, about 4 hours.
[Name] Sweet Potato Scones W/ Chocolate Chips [AuthorId] 2001370738 [AuthorName] brittnay_bailey [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-02-01T15:23:00Z [Description] These sweet potato scones are bloody good. Flecks of creamy sweet potato + rich, dark maple syrup + glimmers of chocolate throughout! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Toddler Friendly", "Kid Friendly", "Baking", "< 60 Mins", "Oven", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "2", "1", "1/4", "1/4", "1/2", "1/4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["cashews", "chickpea flour", "baking powder", "cinnamon", "nutmeg", "sea salt", "sweet potato puree", "maple syrup", "coconut oil", "eggs", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.0 [FatContent] 23.3 [SaturatedFatContent] 10.6 [CholesterolContent] 46.5 [SodiumContent] 361.8 [CarbohydrateContent] 27.7 [FiberContent] 2.2 [SugarContent] 14.2 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Please find directions on http://thenutbutterhub.com/sweetpotatoscones/. Find more tasty recipes at The Nut Butter Hub!
[Name] Chicken With Goat Cheese Vinaigrette and Pasta [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-01T22:10:00Z [Description] Orzo, one of the most versatile and, often, underappreciated pastas, creates the perfect base, and the dressing, comprised of olive oil, herbs, and goat cheese, adds a tasty punch. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "6", "1/2", "1", "1", "1/4", "1/4", "2", "1/4", "1"] [RecipeIngredientParts] ["chicken breasts", "penne pasta", "olive oil", "olive oil", "butter", "fresh flat-leaf parsley", "crushed red pepper flakes", "tomatoes", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 740.2 [FatContent] 50.0 [SaturatedFatContent] 11.7 [CholesterolContent] 106.5 [SodiumContent] 179.1 [CarbohydrateContent] 36.3 [FiberContent] 5.4 [SugarContent] 1.6 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken breasts between sheets of plastic wrap and pound with a kitchen mallet to flatten the thick end and create an even thickness. Pat dry, sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Bring a pot of salted water to boil. Add the pasta, stirring so it doesn't stick, and cook as directed, about 10 to 11 minutes, and drain. While the pasta is cooking, heat 1 tablespoon of oil and 1 teaspoon of butter in a large skillet, over medium-low heat. Place the chicken in the skillet, smooth side down, and cook about 9 minutes, until golden underneath. Turn the chicken and spread the tomatoes around the skillet. Continue cooking, turning the tomatoes occasionally, about 6 minutes or until the chicken is done. Meanwhile, in a small bowl, combine 1/2 cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese. Divide the pasta between plates. Top each serving with a chicken breast and some of the tomatoes. Drizzle the goat cheese dressing over the chicken and serve.
[Name] Broccoli Leek Cheese Soup [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-02-02T01:48:00Z [Description] Broccoli Leek Cheese Soup. What's better that a hot bowl of home made soup on a cold winter night? Easy and delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/vgUF9f4ZREe43U7YMpXC_15.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "4", "1/4", "2", "1", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["broccoli florets", "leek", "butter", "all-purpose flour", "low sodium chicken broth", "milk", "rosemary", "dried oregano", "black pepper", "garlic powder", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.8 [FatContent] 6.1 [SaturatedFatContent] 3.3 [CholesterolContent] 13.0 [SodiumContent] 116.5 [CarbohydrateContent] 7.6 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Wash broccoli and cut crosswise into 1/2\" wide stalks then cut crosswise into 1\" pieces. Wash leek and cut in half; cut crosswise into 1\" pieces. Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain. In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly. Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly. Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder. Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil. 10 to 12 servings, about one cup each.
[Name] Baklava [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-02-02T16:27:00Z [Description] This recipe is based on Bobby Flay's excellent recipe, but uses light butter - and less of it than most recipes - while keeping to the classic baklava elements. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/kZedZx8oS82MsKbWTjo0_IMG_0660.JPG" [RecipeCategory] Dessert [Keywords] ["Greek", "European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "12", "3/4", "1/2", "6", "2", "1", "1"] [RecipeIngredientParts] ["phyllo dough", "light butter", "walnuts", "cinnamon", "honey", "sugar", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.0 [FatContent] 12.3 [SaturatedFatContent] 3.5 [CholesterolContent] 8.2 [SodiumContent] 92.0 [CarbohydrateContent] 25.6 [FiberContent] 1.1 [SugarContent] 18.4 [ProteinContent] 2.9 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350° F. Combine walnuts, breadcrumbs, and cinnamon to create the filling and set aside. IMPORTANT: cover the phyllo dough with a damp kitchen towel after peeling a sheet off the roll in the following steps. Phyllo dough dries out very quickly and will crumble if left uncovered. Brush the inside of a ceramic pan with butter. Lay out the first sheet of phyllo dough in the pan, trimming to fit. Brush the sheet with butter. Repeat until there are 5 sheets. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 4 sheets. Spread 1/4 of filling in the pan. Add another sheet of phyllo dough and brush with butter. Repeat until there are 3 sheets. Spread remaining filling in the pan. Layer the remaining sheets with butter between each one. Pour remaining butter over the top. Cut the baklava in the pan into a grid 5 pieces wide by 6 pieces long, for a total of 30. Bake until golden brown, about 30 minutes. Prepare the syrup by combining the sugar, honey, and water in a pot. Cook on medium heat for about 15 minutes, stirring occasionally. Add lemon juice and heat for another 2 minutes. Turn off heat and cover until ready to use. When the baklava is baked, remove from oven and allow to cool slightly. While still warm, pour the entire contents of syrup over the baklava. It should be completely soaked. Resist the urge to try a piece just yet! The honey mixture needs a chance to integrate and cool before the flavors are properly developed. Allow the baklava to cool to room temperature, uncovered. Then, cover with plastic wrap and refrigerate overnight.
[Name] Raspberry Coconut Bars [AuthorId] 460623 [AuthorName] -Mary- [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-02T22:15:00Z [Description] Easy to bake and take, these bars blend a winning combination of flavors: raspberry, cream cheese, coconut and white chocolate chips. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/460623/ameeGMO2Soipnk8uLo7N_recipe_Raspberry%20Coconut%20Bars_410x328%20(1).jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "4", "2", "2", "2 1/2", "1/2", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["granulated sugar", "butter", "cream cheese", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "salt", "coconut", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.0 [FatContent] 10.6 [SaturatedFatContent] 6.9 [CholesterolContent] 32.4 [SodiumContent] 125.3 [CarbohydrateContent] 37.4 [FiberContent] 1.2 [SugarContent] 22.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] ["Preheat oven to 375°F. In large bowl, with electric mixer, cream together sugar, butter, cream cheese, eggs and vanilla until just blended. Slowly add flour, baking powder and salt until fully combined.", "Spread batter evenly onto ungreased 15x10x1-inch baking sheet. Bake 10 minutes. Remove from oven and spread jam over bars. Sprinkle with coconut; continue to bake for additional 5 minutes. Remove from oven; allow to cool 30 minutes.", "Place white chocolate chips in microwave-safe bowl and heat in microwave on HIGH 1 minute or until melted. Using fork, drizzle melted white chocolate over cookies, then immediately cut into bars and allow to dry." ]
[Name] Steamed Pork Dumplings [AuthorId] 2849190 [AuthorName] DrBuzzetta [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-02-03T04:55:00Z [Description] I volunteer with Big Brothers Big Sisters, and my little brother wanted to learn how to make steamed Asian dumplings. Together we created this recipe and made some delicious dumplings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/98/2qOBOZsS02rOGS4jE9QA_File_001.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/98/jLxWTiS5Q06ZQOXnNBqd_File_002.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/01/98/w36gn1RFOjKHhfYjOrIA_File_000.jpeg"] [RecipeCategory] Pork [Keywords] ["Meat", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "5", "2", "2", "1", "1", "48", "3", "3", "1/2", "1/2", "2"] [RecipeIngredientParts] ["scallions", "pork", "fresh ginger", "water chestnuts", "soy sauce", "rice wine", "sugar", "lettuce", "soy sauce", "rice vinegar", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 26.2 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 7.9 [SodiumContent] 112.7 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 48 Dumplings [RecipeInstructions] Mix together first 7 ingredients Prepare steamer by lining with leaf lettuce leaves. Place gyoza skins in a moist towel to keep from drying out. Fill a small bowl with water. In the middle of a gyoza skin, place about 1-1/2 teaspoon of meat mixture. Dip finger in bowl of water and moisten upper edge of half of gyoza skin. Pinch together two edges in the middle and then gather rest of edges in a pleated fashion to create a small bundle. Place on lettuce leaves in steamer, and repeat with remaining gyoza skins and meat mixture making sure dumplings do not touch. Once steamer trays are full, fill bottom of steamer with water and cook dumplings for 18-20 minutes. While dumplings are cooking, mix together last 5 ingredients in a small bowl to create the dipping sauce. Serve immediately.
[Name] Mustard-Beer Dip [AuthorId] 2001083373 [AuthorName] Claire S. [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 2017-02-03T12:56:00Z [Description] Read more at: http://www.foodnetwork.com/holidays-and-parties/packages/50-super-bowl-snacks.html?oc=linkback [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["yellow mustard", "brown sugar", "cider vinegar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.2 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 181.2 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 3.5 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] 7 servings, happy people [RecipeInstructions] Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
[Name] Hamburger Helper Impersonator [AuthorId] 534721 [AuthorName] Ypsi7640 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-03T22:17:00Z [Description] A "from-scratch" version of Hamburger Helper that satisfies the craving for the boxed version, without all the chemical gunk. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kid Friendly", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/4", "1/4", "1/4", "1/8", "1", "1", "1 1/2", "2", "1 1/2", "4", "2", "1 1/2"] [RecipeIngredientParts] ["canola oil", "onion", "paprika", "salt", "ground black pepper", "garlic powder", "ground cumin", "ground coriander", "thyme", "tomato sauce", "water", "milk", "water", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.7 [FatContent] 11.5 [SaturatedFatContent] 5.9 [CholesterolContent] 44.6 [SodiumContent] 740.2 [CarbohydrateContent] 20.3 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 10.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["In large skillet, heat oil and add onions and seasonings. Saute for 5 minutes or until onions soften and become transparent.", "Add ground beef and mix with onions. Cook until beef is browned.", "Add tomato sauce, water or stock, and milk. Mix well and bring to a boil.", "Add egg noodles; stir well, reduce heat and cover. Let mixture simmer for 10-15 minutes or until noodles are thoroughly cooked and liquid is partially absorbed, stirring occasionally to prevent noodles from sticking.", "Uncover and add cornstarch/water to thicken sauce. Add grated cheese and mix well. Remove from heat and serve." ]
[Name] Easy Peasy Pancakes [AuthorId] 2001375471 [AuthorName] May g. [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2017-02-03T22:17:00Z [Description] Make and share this Easy Peasy Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["100", "2", "150", "300", "5"] [RecipeIngredientParts] ["self raising flour", "eggs", "sugar", "milk", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.0 [FatContent] 2.1 [SaturatedFatContent] 1.0 [CholesterolContent] 41.3 [SodiumContent] 29.0 [CarbohydrateContent] 26.4 [FiberContent] 0.6 [SugarContent] 15.1 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients and wet ingredients separately (except for the eggs ]. Mix them to get her slowly sifting in the dry with the wet . After combined finish with that eggs. Then cook each one for 30 seconds on each side.
[Name] RIDICULOUS Gluten Free CHOCOLATE HAZELNUT Cake [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-02-03T22:17:00Z [Description] This is not an easy recipe, but it is certainly not hard either. The good news is the baking and prep time are not bad - 20 min prep and 35 minutes baking. The effort is pretty typical for a 'from scratch' cake. But a cake this good? I didn't believe it myself until I had some. Make it...eat it...enjoy it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/6AhmVgGOSpKdB4gZCLjt_GF%20CAKE%20YUM.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "8", "1 1/4", "5", "1/4", "1", "2", "1/3", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "salt", "vanilla", "hazelnuts", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.3 [FatContent] 39.8 [SaturatedFatContent] 15.0 [CholesterolContent] 129.6 [SodiumContent] 99.0 [CarbohydrateContent] 51.9 [FiberContent] 4.9 [SugarContent] 44.6 [ProteinContent] 8.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 375. Spray entire inside of springform pan with cooking spray. grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder]. cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water]. Stir occasionally until melted and cool slightly. using same bowl (if you can] beat in sugar and eggs one at a time. Mix for a couple minutes. mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes. pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top. serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.
[Name] YUMMY Crock-Pot CHICKEN STROGANOFF [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-02-03T22:17:00Z [Description] This is so easy, so delicious and a healthy alternative to typical stroganoff. The recipe can also be made gluten free (see below). This is not an all day crock-pot recipe. It can be done in 3 hours (high) or 4-5 hours (low). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/KOtgtUmTo23SCRTyD3No_chicken%20stroganoff.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Healthy", "Free Of..."] [RecipeIngredientQuantities] ["1 1/2", "3/4", "3/4", "3", "2 1/2", "1/2", "3/4", "2", "3/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "salt", "black pepper", "butter", "flour", "low sodium chicken broth", "milk", "Worcestershire sauce", "light sour cream", "cremini mushrooms", "onion", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.5 [FatContent] 24.7 [SaturatedFatContent] 11.8 [CholesterolContent] 249.4 [SodiumContent] 827.5 [CarbohydrateContent] 96.5 [FiberContent] 4.9 [SugarContent] 4.8 [ProteinContent] 57.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] spray inside of crock-pot with cooking spray and turn on low (4-5 hours] or high (3 hours] depending on how long you want it to cook. Chop onion into large pieces and place on bottom of crock pot. Cut chicken into approximately 2 inch pieces and place on top of onions. Layer the sliced mushrooms on top of chicken (if you are skipping mushrooms, you will do broccoli later - do not add it now]. in a sauce pan, melt butter over medium heat and beat in the flour with a whisk. Cook 1 minute stirring constantly. Beat in chicken broth, milk, salt, pepper and worcestershire sauce. Continue cooking for 2-3 minutes on simmer until it thickens, stir it every minute or so. Pour sauce directly on top of mushrooms and put on lid. after the 3 or 4 hours, add the sour cream and stir (if adding steamed broccoli you can do that now]. Cook an additional 10 minutes. cook you noodles or rice while the extra time is ticking. Serve in low bowls and enjoy.
[Name] My Baked SPAGHETTI SQUASH Cakes [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-02-03T22:19:00Z [Description] Spaghetti squash is so good for you and so yummy! Most of us have made the typical baked spaghetti squash with marinara as a substitute for pasta but I bet most of you haven't made it this way. I have a new twist on spaghetti squash that's so good and a healthy alternative. My spaghetti squash cakes are baked, not fried and they are easily gluten free (see below). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/6zWCiEJtQ0iIaFYwChjl_yummy%20cakes.jpg" [RecipeCategory] Vegetable [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/3", "1/4", "1/2", "1/2", "1/4", "1/8"] [RecipeIngredientParts] ["spaghetti squash", "shallots", "onion", "garlic", "egg", "flour", "salt", "baking powder", "chili powder", "black pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.1 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 46.5 [SodiumContent] 232.4 [CarbohydrateContent] 16.9 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep]. Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created. place your cut squash (halves or quarters] face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool. preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray. use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth] and wring out as much liquid as possible. Place wrung out squash in a large bowl. chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well. using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick]. Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes. place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes. top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto].
[Name] Amazing CHEESE TORTA [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-02-03T22:19:00Z [Description] This spreadable YUM is great for any occasion and you make it the day before so you aren't cleaning up the kitchen last minute before guests arrive. Serve it with crackers or crusty bread at your next get-together and people will be asking YOU for the recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/SHkwNPvS4uxdNRrOIj0Q_cheese%20torta%20done.jpg" [RecipeCategory] Cheese [Keywords] ["Nuts", "Free Of...", "Savory", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1/4", "1", NA, NA, "1", "1/2", NA] [RecipeIngredientParts] ["reduced-fat cream cheese", "parmesan cheese", "salted butter", "garlic", "black pepper", "lemon juice", "pine nuts", "walnuts", "pesto sauce", "sun-dried tomato", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.6 [FatContent] 10.9 [SaturatedFatContent] 6.6 [CholesterolContent] 34.3 [SodiumContent] 369.6 [CarbohydrateContent] 6.0 [FiberContent] 0.6 [SugarContent] 4.0 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] first make your main cheese mix. Combine the cream cheese, grated parmesan, minced garlic, pepper, butter and lemon juice in a mixing bowl. I sometimes use my mini chopper (mini food processor] to mix the ingredients. line a bowl (you can even use a large/wide coffee mug] with plastic wrap so the ends are draping over the outside of the bowl. Spray the inside with a little cooking spray. put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts into bowl first, then add 1/4 cup of your cheese mixture on top. Spread evenly. put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts on top of the first cheese layer. Mix 1 tbsp of pesto with 1/3 cup of your cheese mixture and spread evenly on top. put 1 tbsp pine nuts and 1 tbsp finely chopped walnuts on top of the second cheese layer. Mix 1/2 cup of finely chopped sundried tomatoes with 1/2 cup of your cheese mixture and spread evenly on top. the last layer will be fresh basil leaves. Place them on top of the third cheese layer and press down lightly. Bring plastic wrap up from sides to completely cover the top of your torta. refrigerate overnight (up to 2 days] so the cheese sets/hardens. Unwrap the top layer of plastic wrap and flip upside down onto serving tray. Completely remove plastic wrap and garnish with remaining fresh basil leaves.
[Name] 'all Day' CHILI in Less Than 1 HOUR! [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-02-03T22:19:00Z [Description] This is my main Chili recipe, it takes less than 1 hour to cook from 'start to devour'. So this is a GREAT weekday dinner, weekend lunch or an entertaining recipe. It will serve 6-8 so you can split it up and freeze half for another time, or serve it to friends like I did with homemade cornbread and red wine! Everyone went back for a second helping (of the Chili and wine ha ha). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/9C2YkC47QT6UBLxqLz22_chili%20is%20served.jpg" [RecipeCategory] Meat [Keywords] ["Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1 1/2", "1/4", "6", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "1", "2", "3"] [RecipeIngredientParts] ["lean ground beef", "white corn", "tomato sauce", "diced tomatoes", "low sodium beef broth", "salted butter", "celery", "onion", "black pepper", "cumin", "nutmeg", "paprika", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.9 [FatContent] 17.6 [SaturatedFatContent] 9.2 [CholesterolContent] 55.9 [SodiumContent] 453.2 [CarbohydrateContent] 29.0 [FiberContent] 5.2 [SugarContent] 15.4 [ProteinContent] 16.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] chop the celery and onion and place it in pot with 1/2 stick of butter, black pepper, and garlic salt. Cook it down on medium high until the onions start to look clear. add the 1 1/2 cups of low sodium beef broth and 1 lb lean ground beef and bring pot to a medium boil. Allowing the beef to boil a couple minutes really breaks it down to a fine texture (with your help stirring]. lower the temp to a simmer and add the cumin, nutmeg, paprika, red pepper flakes, chili powder, tomato sauce, and fire roasted diced tomatoes (with juice]. drain and rinse the cans of beans and corn, then add them to the pot and stir well. add 3 milk chocolate Hershey Kisses and stir until they are completely melted (this adds a subtle, unique but delish flavor - plus it is now definitely made with love]. cover and simmer on low for 15-30 minutes, stir on occasion. serve in bowl with the toppings of your choice and enjoy!
[Name] NO GUILT 'second Helping' SLAW [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-02-03T22:19:00Z [Description] RECIPES When I make my crock-pot CHORK, I always make a batch of my delicious (and figure friendly) creamy slaw to go with it. I use it as a side salad or we put it on top of the sliders to add a tang and crunch to an already yummy little sandwich. I just mix it up as soon as I have my CHORK recipe cooking in the crock-pot and both are done at the same time! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/rx013oyHRC2YvllfwaSm_no%20guilt%20creamy%20slaw.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["black pepper", "onion powder", "celery seed", "red wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 83.7 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 8.2 [SodiumContent] 30.7 [CarbohydrateContent] 12.8 [FiberContent] 1.6 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] in a large mixing bowl, add slaw mix, pepper, onion powder, celery seeds, red wine vinegar, white balsamic vinegar and the Marzetti's dressing. mix the slaw very well. It will seem like you do not have enough dressing, but you do (once it sets for several hours and you mix it up, it is plenty]. refrigerate for at least 4 hours (all day or overnight is great]. mix & serve.
[Name] Beef Dry Rub [AuthorId] 2001375612 [AuthorName] Ant M. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-02-03T22:19:00Z [Description] I use this dry rub in various ways. It shines when used as a rub on beef pieces destined for browning before slow cooking. Also good as a spice blend for home made marinades destined for pork, beef, or even chicken. I don't recommend it on lamb, or premium beef. I only use whole spices in this recipe, which I then grind to a powder, except for the paprika and garlic, which I buy in powdered form. But if all you have are ground spices, they should be fine. As long as they are fresh. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "ground black pepper", "sugar", "brown sugar", "garlic powder", "paprika", "black mustard seeds", "dried rosemary", "cumin seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.3 [FatContent] 1.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3495.1 [CarbohydrateContent] 15.7 [FiberContent] 3.0 [SugarContent] 8.9 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Place the first five ingredients in a bowl, and mix well using a spoon. Be sure to press any lumps with the back of the spoon to ensure a good blend. Mix all ingredients together, and store in an airtight container. Notes: Coriander = dhania = cilantro.
[Name] Thai Coconut Pumpkin Soup [AuthorId] 726142 [AuthorName] Finicky [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-03T22:20:00Z [Description] Make and share this Thai Coconut Pumpkin Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "1", "2 1/4", "2 1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "onion", "garlic cloves", "curry powder", "pumpkin puree", "vegetarian chicken stock", "unsweetened coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.3 [FatContent] 15.6 [SaturatedFatContent] 13.3 [CholesterolContent] 5.1 [SodiumContent] 10.2 [CarbohydrateContent] 7.2 [FiberContent] 0.7 [SugarContent] 1.4 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add the butter to a medium saute pan set over medium- low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.", "Add the pumpkin puree and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season with salt and pepper to your specific liking." ]
[Name] Stacie's Ultimate Caesar [AuthorId] 2001375952 [AuthorName] Stacie W. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-03T22:22:00Z [Description] Make and share this Stacie's Ultimate Caesar 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/53/02/11/W88wUVz2QJynrwXWvMhI_Regramming_for_nationalcaesarday_Caesars_bestdrink_caesarmaster_sundaycaesars.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/11/tBYapO7TUiZS6wqzD4MA_Caesar_Season_..........caesar_tuesday_pickledegg_pickle_olives_asparagus_caesardrink_canadian_canadiancaesar_notabloody.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/11/VJ6TrG7yQOyiqjm2XFiL_Great_way_to_spend_the_last_day_of_such_a_beautiful_long_weekend_deck_caesars_beautiful_weather_sunny_may242016_longweek.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530211/Rg2gHiMvS6CVOYG5CU25_Caesar_Season_..........caesar_tuesday_pickledegg_pickle_olives_asparagus_caesardrink_canadian_canadiancaesar_notabloody.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, "1", "1 1/2", "3", "1", "2", NA] [RecipeIngredientParts] ["limes", "lemon wedge", "vodka", "Worcestershire sauce", "pickle juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 124.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 7.2 [FiberContent] 1.9 [SugarContent] 1.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 1-4 [RecipeInstructions] Pour celery salt onto a small plate, and put lemon or lime juice around the rim of your glass. (Using a wedge is preferable, and then you can use the rest of the wedge in your drink later]. Dunk the top of the glass into the celery salt to rim it. Add ice to glass, along with vodka, Worcestershire, Frank's, lemon/lime juice, and pickle juice. Add Clamato juice just below the top of the glass and stir until well combined. Garnish with a pickle spear, pickled bean or asparagus, and enjoy! You can add more or less hot sauce as desired. To make a pitch, quadruple the recipe.
[Name] Philly Cheesesteak Sliders [AuthorId] 1676220 [AuthorName] Niteflyer [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-03T22:22:00Z [Description] Make and share this Philly Cheesesteak Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["15", "2", "1", "1", "6", "1", "1", "2 -3", "3"] [RecipeIngredientParts] ["green pepper", "provolone cheese", "pepper", "salt", "mayonnaise", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.3 [FatContent] 18.7 [SaturatedFatContent] 8.8 [CholesterolContent] 55.0 [SodiumContent] 307.9 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 13.6 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. 2.Separate the tops and bottoms of your rolls and place the bottoms in an 11\" x 7\" casserole dish. Cook the steak meat in a skillet, adding salt and pepper to taste. 3.Place the steak aside,. 4.Saute the pepper and onions until they are tender. 5.Prep the bread by spreading a thin layer of mayo on the tops and bottoms of the rolls. 6.When the meat, onions and peppers have finished cooking spread the steak, then peppers, and onions evenly over the bottom pieces of bread in the casserole dish. 7.Place a layer of provolone cheese over the peppers and onions. 8.Place the top pieces of bread on top of the cheese and then brush the tops of the bread with a mix of melted butter and finally diced onions. 9.Cover with foil and bake for 10 minutes, then remove foil and continue baking for another 10 minutes (or until cheese is melted]. 10.Cut and serve.
[Name] Eggplant/Cherry Sandwich [AuthorId] 2000955695 [AuthorName] Victoria G. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-03T22:22:00Z [Description] Make and share this Eggplant/Cherry Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "2", "1", "1", "1", "1", NA, NA, "4"] [RecipeIngredientParts] ["eggplant", "cherry tomatoes", "avocado", "plain yogurt", "turmeric", "chili powder", "cinnamon", "paprika", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.1 [FatContent] 21.6 [SaturatedFatContent] 4.7 [CholesterolContent] 114.0 [SodiumContent] 1115.8 [CarbohydrateContent] 116.3 [FiberContent] 11.8 [SugarContent] 6.7 [ProteinContent] 23.6 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Chop tomatoes in to halves. chop eggplant into strings. heat up pan. add eggplant and salt to taste. add tomatoes. mix avocado and spices. add to pan. mix all ingredients together. make toast. add eggplant cherry mix onto toast.
[Name] Chanyeol's Sausage Dish [AuthorId] 2001376680 [AuthorName] gottota [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-03T22:22:00Z [Description] I saw this mouth melting recipe in The return of superman (a korean TV show) made by Chanyeol from Exo and I tried it and never regretted it [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["10 -15", "2 -3", "1", "1", "1", NA, NA, "2 -3"] [RecipeIngredientParts] ["sausage", "ketchup", "green bell pepper", "red bell pepper", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1138.1 [FatContent] 97.8 [SaturatedFatContent] 30.6 [CholesterolContent] 240.0 [SodiumContent] 2235.6 [CarbohydrateContent] 10.2 [FiberContent] 2.2 [SugarContent] 6.5 [ProteinContent] 51.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Dice onion and divide the layers of the onion then dice the bell peppers. fry the vegetables seperately. fry sausages seperately. add vegetables to the fried sausage and after 2-4 minutes add in the ketchup and mix and keep on low for a few minutes. and serve on a plate.
[Name] Live With Kelly Myron Mixon's Crock-Pot Pulled Pork [AuthorId] 2001014805 [AuthorName] casandraloretta [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-02-03T22:22:00Z [Description] Shown on Live with Kelly TV show. Myron is from Georgia and has won over 200 Grand competitions and 4 World competitions for his BBQ. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "1/4", "1/4", "32", "1", "32", "15", "1/4", "2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["olive oil", "hickory smoke salt", "barbecue sauce", "light brown sugar", "cayenne pepper", "chili powder", "kosher salt", "fresh coarse ground black pepper", "dry mustard", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.5 [FatContent] 35.0 [SaturatedFatContent] 10.4 [CholesterolContent] 112.3 [SodiumContent] 2453.7 [CarbohydrateContent] 50.8 [FiberContent] 2.8 [SugarContent] 36.1 [ProteinContent] 33.6 [RecipeServings] 8.0 [RecipeYield] 8 8 [RecipeInstructions] ["Mix hickory salt with apple juice and then inject the pork butt. Rub with olive oil and apply rub. Heat skillet on med high and braise the pork to get a good crust, about 3-4 minutes. Place the pork in a crock-pot and pour stock inches Set crock-pot on high and cook until tender, about 4-6 hours. Remove and pull pork before tossing in the BBQ sauce.", "In a large bowl, combine all the ingredients thoroughly. You can store this rub in an airtight container indefinitely.", "Vinegar-Based Barbeque Sauce.", "This is the basic formula for a classic vinegar sauce. You can add any or all of the following optional ingredients based on your personal flavor preferences: 1 cup ketchup, ½ cup hot sauce, ½ cup sugar. Follow the exact same procedure, adding the extra ingredients to the pot with the others.", "In a large heavy saucepan or stockpot over medium heat, combine all the ingredients. Stir to dissolve the salt completely, cooking for 3 to 5 minutes of constant stirring. Do not bring the mixture to a boil. When the salt is thoroughly dissolved and the spices have infused the vinegar with their flavor, remove from the heat and let the sauce cool completely, about 30 minutes. Funnel the sauce into a refrigerator-safe container. The sauce will keep, refrigerated, for up to a year." ]
[Name] Simple Baked Chicken [AuthorId] 2001376680 [AuthorName] gottota [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-03T22:22:00Z [Description] A very simple dish with less ingredients but has a marvelous taste. You probably have every ingredient in your home [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", NA, NA, "1"] [RecipeIngredientParts] ["chicken breasts", "pepper", "salt", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.8 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 91.9 [CarbohydrateContent] 2.7 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 200C. Add lemon to chicken and spread around the chicken. add salt and pepper and spread with your hand and it will stick as the lemon acts as a glue. put in oven until it browns usually it takes 20-25 mins. and serve in a big plate.
[Name] Mom's Baked Beans [AuthorId] 2001287997 [AuthorName] Kams7018 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-02-03T22:22:00Z [Description] Make and share this Mom's Baked Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001287997/deAaW2jRKigdWcsj49Ow_baked_beans_face.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", NA, "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["ground beef", "green chili pepper", "sweet onion", "barbecue sauce", "garlic powder", "chili powder", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.7 [FatContent] 12.8 [SaturatedFatContent] 4.7 [CholesterolContent] 51.4 [SodiumContent] 1716.1 [CarbohydrateContent] 85.7 [FiberContent] 14.6 [SugarContent] 37.5 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make it: In a skillet over medium heat, brown the ground beef until no longer pink; drain fat, and set aside. In a 3 1/4 quart or large slow cooker, combine the ground beef, baked beans,green chiles,onion and barbeque sauce,brown sugar,garlic powder,chili powder and Kam’s Chili Sauce. Cook in high for 2 hours, or low for 4 hours. Garnish with cooked bacon.
[Name] Meatballs [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-02-04T20:03:00Z [Description] Make and share this Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1", "1", "1", "1", "1", "3", "1/8", NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["milk", "ground beef", "onion", "fresh parsley", "egg", "extra virgin olive oil", "parmigiano-reggiano cheese", "nutmeg", "salt", "black pepper", "canned Italian tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.9 [FatContent] 23.6 [SaturatedFatContent] 8.7 [CholesterolContent] 129.2 [SodiumContent] 254.0 [CarbohydrateContent] 6.2 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim away the bread crust, put the milk and bread in a small saucepan and turn on the heat to low. When the bread has soaked up all the milk, mash it to a pulp with a fork. Remove from heat and allow to cool completely. Into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated Parmesan, a tiny grating of nutmeg (or marjoram] - about 1/8 teaspoon - the bread and milk mush, salt, and several grindings of black pepper. Gently knead the mixture with your hands without squeezing it. When all the ingredients are evenly combined, shape it gently and without squeezing into balls about 1 inch in diameter. Roll the balls lightly in the bread crumbs. Choose a saute pan that can subsequently accommodate all the meatballs in a single layer. (or cook them in two batches] Pour in enough vegetable oil to come 1/4 inch up the sides. Turn on the heat to medium high and when the oil is hot, slip in the meatballs. Sliding them in with a spatula will avoid splashing hot oil out of the pan. Brown the meatballs on all sides, turning them carefully so they won't break up. Once the meatballs are browned, turn off the heat, tip the pan, and, with a spoon, remove as much of the fat that you can. Turn the heat to medium, add the chopped tomatoes with their juice, 1/4 teaspoon of salt, and carefully roll the meatballs over once or twice so that they are moistened by the sauce but don't break up. Cover the skillet and cook until the sauce has thickened, about 25 minutes. While they are cooking, turn the meatballs over from time to time and check for salt. NOTE: the meatballs may be prepared ahead of time and refrigerated for several days.
[Name] C.W.'s Enchiladas [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT5M [PrepTime] PT18M [TotalTime] PT23M [DatePublished] 2017-02-04T21:16:00Z [Description] My grandfather was the best there ever was. He and family would love to eat this when family would come over for Christmas parties or a meet together in general. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1 1/2", "1", "4 -6", "1", "16", "8", "15", "31", "1"] [RecipeIngredientParts] ["sour cream", "hamburger", "onion", "sharp cheddar cheese", "tomato sauce", "pinto beans", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 751.2 [FatContent] 50.4 [SaturatedFatContent] 28.3 [CholesterolContent] 163.9 [SodiumContent] 1480.4 [CarbohydrateContent] 38.8 [FiberContent] 10.5 [SugarContent] 12.5 [ProteinContent] 37.9 [RecipeServings] 10.0 [RecipeYield] 1 piece per person [RecipeInstructions] * Larger than a 9 by 13. If not use a 9 by 13 and a 9 by 9 pan. Heat oven to 350°F. Brown hamburger and drain. At taco mix, tomato sauce and pintos. Stir. Pour part of small enchilada sauce in bottom of pan to keep them from sticking. Take tortilla and put hamburger mixture , chopped onion and shredded cheese and put it in and roll. Place in pan. Continue packing tortillas and pan until tightly packed. Pour the rest of enchilada sauce in meat mixture that is left over. Pour this over top of rolled enchiladas. Sprinkle as much cheese on top to cover well. Bake at 350°F until cheese is melted and lightly brown. 5 to 10 minutes. Serve with sour cream.
[Name] Bubble Pizza [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT25M [PrepTime] PT8M [TotalTime] PT33M [DatePublished] 2017-02-05T01:55:00Z [Description] My siblings, on their first time of making pizza with dough from Public were honestly absolutely terrible at it. They destroyed there dough by ripping it up. I used this recipe to make use of their dough. It's delicious according to them. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["16 1/3", "4", "15", "7", "1", "4"] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.9 [FatContent] 21.5 [SaturatedFatContent] 7.4 [CholesterolContent] 36.3 [SodiumContent] 833.4 [CarbohydrateContent] 27.3 [FiberContent] 1.7 [SugarContent] 2.1 [ProteinContent] 12.6 [RecipeServings] 9.0 [RecipeYield] 1/8 per person [RecipeInstructions] Preheat oven to 400°F. Cut each biscuit into qaurters. Place biscuit pieces in a greased 8x8 greased glass baking dish. Top with the sauce and the pepperoni (the pepperoni is optional and you may use the desired amount.]. Bake uncovered for 20 minutes. Remove from oven and sprinkle with mozzarella cheese and parmesan cheese on top. Bake for an additional five minutes. Sprinkle with oregano and let stand for five minutes before serving.
[Name] Cheesy Mexican Cornbread [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-02-05T02:43:00Z [Description] Make and share this Cheesy Mexican Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "16", "1", "1", "1", "1", "1/4", "1", "1/2", "2", "2", "1", "1", "1", "2", "2", "8", "1"] [RecipeIngredientParts] ["ground beef", "salsa", "corn", "onion powder", "garlic powder", "chili powder", "water", "cornmeal", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "buttermilk", "margarine", "eggs", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.7 [FatContent] 24.7 [SaturatedFatContent] 10.8 [CholesterolContent] 116.1 [SodiumContent] 1257.7 [CarbohydrateContent] 39.5 [FiberContent] 4.2 [SugarContent] 9.2 [ProteinContent] 25.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef in a 12 inch skillet over medium-high heat. Drain grease and return beef to skillet. Stir in salsa, corn, onion powder, garlic powder, chili powder, and water. Simmer on low heat for 15 minutes. Meanwhile, heat oven to 350°F. Combine cornmeal, flour, sugar, baking powder, baking soda, and salt in a medium bowl. Stir in buttermilk, melted margarine, and eggs and stir until just moistened. Spray a 9 x 13 inch pan with non-stick cooking spray. Spread cornbread mixture evenly in the bottom of the prepared pan. Sprinkle with 1 cup of shredded cheese. Spread meat mixture evenly over the cheese. Bake for 35 minutes or until crust is golden brown. Sprinkle with remaining cup of shredded cheese and olives. Continue baking for 3 or 4 minutes until cheese is melted. Serve with sour cream, salsa, and guacamole.
[Name] Avocado Tuna Cakes [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-05T15:26:00Z [Description] I doubled this recipe but will post as written. Loved the variation with avocado and tuna and added a ton more hot sauce than posted. Recipe courtesy of wellplated.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/4", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["avocado", "albacore tuna", "cilantro", "red onion", "lime juice", "garlic powder", "kosher salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.6 [FatContent] 7.4 [SaturatedFatContent] 1.4 [CholesterolContent] 50.8 [SodiumContent] 451.8 [CarbohydrateContent] 7.9 [FiberContent] 3.0 [SugarContent] 1.1 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400. Lightly coat a baking sheet with cooking spray.", "In a large mixing bowl, lightly mash the avocado.", "Add the tuna, bread crumbrs, red onion, cilantro, ilime juice, hot sauce, garlic powder, salt, and egg.", "Mix until the ingredients are fairly well combined.", "Form into 6 patties, then arrange on the prepared baking dish. Bake for 10 minutes, flip, then continue baking until the outsides are lightly crisp and the cakes are cooked through (about 10 additional minutes]." ]
[Name] Rainbow Poke Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-05T18:37:00Z [Description] Make and share this Rainbow Poke Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/23/2L05LcEQD6RqsjTHd39g_RainbowLayeredPokeCake_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/23/ksHBXIOAS1e2aiXQcubL_RainbowLayeredPokeCake_4.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530223/9ao9fwcYS544YASJ4pbG_IMG_9028.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/23/48eIWOSyRfum00L6J0Tv_RainbowLayeredPokeCake_1.JPG" ] [RecipeCategory] Dessert [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2 1/2", "0.5", "0.5", "0.5", "0.5", "0.5", "12", "1", "2", "1/2", NA] [RecipeIngredientParts] ["boiling water", "red gelatin", "orange gelatin", "gelatin", "gelatin", "gelatin", "confectioners' sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 482.8 [FatContent] 15.8 [SaturatedFatContent] 6.6 [CholesterolContent] 24.3 [SodiumContent] 340.8 [CarbohydrateContent] 72.5 [FiberContent] 0.6 [SugarContent] 54.4 [ProteinContent] 14.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place cake layers, top side up, in two 9\" round cake pans. Pierce cake with skewers at 1/2\" intervals. Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved. Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; place on first cake layer. Frost with remaining whipped topping. Refrigerate until whipped topping is firm. Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks. Add icing sugar and lemon juice and stir with a spatula to combine. You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides. Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green]. Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake. Chill cake until ready to serve.
[Name] Rainbow Rose Veggie Tart [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2017-02-05T19:17:00Z [Description] Make and share this Rainbow Rose Veggie Tart recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/IECbqluSgeLN4gwLi7wx_RainbowRoseVeggieTart_3.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/Xo6ow7DhTU2OHeQJCaRk_IMG_6429.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/vkMQlas9TcGa35XxmICY_IMG_0408.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/XlXUfD7TEwyFYjDCQjWw_IMG_3904.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/hpO6ptuERhi0ygbhNxHy_14949806451631832296453.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/pZNmyXiYQzCxRV8xzTq2_18404178_10100251205813508_994803711648509232_o.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/zusxIl9nTdePSuFya1WB_Resized_20170514_111341.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/76GwmW3hStabM4YPqtTY_RainbowRoseVeggieTart_6.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/gW8scEKqSjCMYRjRofVO_RainbowRoseVeggieTart_4.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/bTwp7CkWQXKyxkmqgXcz_3035DCAE-B840-4FE5-90E7-3EA263494FB4.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/7LEQAKvyRmqMGuh27vFZ_RainbowRoseVeggieTart_2.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530224/BFRIE7gyRLqjHYDu83DN_Testing%20testing%20123...%20Savory%20carrot%20and%20squash%20cheese%20tart%20for%20Easter%20%F0%9F%92%9A%F0%9F%90%B0%20%23love%20%23food%20%23wildwoman%20%23flowers%20%23easter%20%23spiritual%20%23witchlife%20%23amazing%20%23witchythings%20%23witchlyfe%20%23happy%20%23wildchild%20%23pagan%20%23picoftheday%20%23beautiful%20%23oldsoul%20%23witchesofinstagram%20%23pagansofinstagram%20%23witchcraft%20%23magic%20%23wildheart%20%23freespirit%20%23witch%20%2313thStreetWitch%20%23wildwomen%20%23WitchesBeLike%20%23colorful%20%23earthchild%20%23FollowYourHeart%20%23VillageWitch.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/xN1ccWaLSZKSq3BXYVSd_RainbowRoseVeggieTart_5.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/24/3wP57GLOQAiWXJ1IxWyB_RainbowRoseVeggieTart_1.JPG"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "15", "2", "3", "1", "1", "2", "1", "1/2", "4", "2"] [RecipeIngredientParts] ["puff pastry", "ricotta cheese", "eggs", "parmesan cheese", "nutmeg", "salt", "olive oil", "oregano", "mozzarella cheese", "carrots", "zucchini"] [AggregatedRating] 4.0 [ReviewCount] 24.0 [Calories] 156.3 [FatContent] 11.1 [SaturatedFatContent] 5.5 [CholesterolContent] 59.8 [SodiumContent] 212.8 [CarbohydrateContent] 5.0 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 9.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Unfold a puff pastry sheet over a tart pan. Place parchment paper or foil in the center and weight it down with beans or pie weight.", "Bake the tart base in a preheated oven at 350 degrees F for 15-20 minutes. Remove the weights and parchment paper. Let it cool.", "In a bowl, add the eggs, ricotta, grated parmesan cheese, grated nutmeg and pinch of salt. Add the mozzarella and oregano. Mix everything up until smooth.", "Slice strips of zucchini and carrots length-wise using a potato peeler or a mandolin. Place the slices in a bowl and cook in the microwave for 1 minute. This step will soften the slices and make them much easier to roll.", "Spread the cheese mixture on top of the tart base.", "Take one slice of a vegetable and roll it up very tightly—this will form the core of the rose. Take another slice and keep rolling. With around 2-3 slices you should obtain a decent-size rose bud. Place the bud in the center of the tart, pushing it down into the cheese. Keep rolling roses of different colors and place them one next to the other in a spiral formation.", "Brush olive oil on top of the vegetables and bake the tart at 375 degrees F for 50 minutes." ]
[Name] Rainbow Cookie Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-02-05T19:18:00Z [Description] Store-bought sugar cookie dough makes this fruit-filled cake super-easy to assemble at the last minute. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/25/dQPhT2RJQ1yuOf3Ymq8g_RainbowCookieCake_5.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/25/bQersOP8RdCNVYGA0eoF_RainbowCookieCake_1.JPG"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "8", "3", "1/2", "2 1/2", "1 1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "butter", "vanilla", "confectioners' sugar", "strawberries", "clementine", "pineapple", "kiwi", "blueberries", "blackberry"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 228.1 [FatContent] 9.9 [SaturatedFatContent] 5.6 [CholesterolContent] 28.9 [SodiumContent] 93.6 [CarbohydrateContent] 34.9 [FiberContent] 1.9 [SugarContent] 30.8 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Roll out cookie dough and cut out six 5-inch rounds. Bake according to package directions. Let cool.", "Add cream cheese and butter to a stand mixer and whip until combined.", "Add vanilla and confectioners' sugar, then mix for about 3-4 minutes or until fluffy.", "Spread each cookie round with the cream cheese frosting, then stack the layers with fruit, using a different fruit for each layer. Assemble this cake the day you plan to serve it, as the cookie layers will become very soft if layered with frosting and fruit too early." ]
[Name] Rainbow Pasta Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-02-05T19:44:00Z [Description] Make and share this Rainbow Pasta 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/recipes/53/02/26/2WhN7tGTFisgjIvZnaMA_RainbowPastaSalad_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/26/0RPXl7WmQGSiM1zwRhF1_RainbowPastaSalad_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/26/18KYST3ZRz6VJpkIUjqN_RainbowPastaSalad_5.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/26/RmubDfM6Szm0f01QrkLA_RainbowPastaSalad_6.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/26/KVL8OATyT56aPRMwHOuG_RainbowPastaSalad_4.JPG"] [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/4", "1", "1", "1/2", "1", "1/2", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "red wine vinegar", "sugar", "salt", "oregano", "pepper", "pasta", "red onion", "cherry tomatoes", "green pepper", "kale", "black olives", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 467.0 [FatContent] 28.4 [SaturatedFatContent] 8.1 [CholesterolContent] 38.2 [SodiumContent] 734.7 [CarbohydrateContent] 36.6 [FiberContent] 2.4 [SugarContent] 6.7 [ProteinContent] 15.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix together dressing (olive oil through pepper] and set aside until sugar is dissolved completely. Cook pasta according to box directions and rinse under cold water until cool. Mix pasta together with the rest of the ingredients and toss with the dressing. Chill before serving.
[Name] Cranberry Pork Chops [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT3H [PrepTime] PT8M [TotalTime] PT3H8M [DatePublished] 2017-02-05T22:17:00Z [Description] I love using cranberries to cook with. I once made thanksgiving all by my self and I made my own cranberry sauce. This recipe reminds me of it. Enjoy!!! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "14", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["cranberries", "barbecue sauce", "water", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.4 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 243.5 [CarbohydrateContent] 13.9 [FiberContent] 2.5 [SugarContent] 6.2 [ProteinContent] 41.4 [RecipeServings] 8.0 [RecipeYield] 1 pork per person [RecipeInstructions] Brown chops with salt and pepper. Mix cranberries, barbecue sauce and water and pour over chops. Reduce heat, cover and simmer several hours or until tender. Take chops out. Mix corn starch and water and stir into remaining sauce, cooking and stirring over medium heat until thick. Pour over chops and serve.
[Name] Beef Stroganoff [AuthorId] 421149 [AuthorName] Feeding my Family [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-06T03:19:00Z [Description] Make and share this Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Kosher", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "10", "1", "4", "1", "3", "1", "1/4", "1", "3/4", "1", NA, NA, "8"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "ground beef", "flour", "paprika", "water", "beef broth", "sour cream", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 460.7 [FatContent] 25.9 [SaturatedFatContent] 9.3 [CholesterolContent] 98.3 [SodiumContent] 678.3 [CarbohydrateContent] 33.6 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 22.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 T oil in a large heavy-bottomed pot over medium-high heat with the mushrooms and cook about 5 minutes. Reduce the heat to medium and add the remaining oil. Add the onion and garliccook another 4 to 5 minutes until soft. Add the beef, breaking the meat into smaller pieces as you cook. Cook until the meat is brown. Sprinkle in the flour and paprika and stir. Add in the water. Stir to scrape up any browned bits. Add the broth. Add the noodles. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes. Stir in Better Than Sour Cream, parsley, salt and pepper. Remove from heat and serve.
[Name] Catfish and Okra Gumbo [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-02-06T04:00:00Z [Description] This hearty preparation uses classic Cajun ingredients - okra, catfish, andouille sausage - to make a hearty meal to warm you in the winter or any time of year. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/i2vJ5fRJGkLSDOZVavFg_IMG_0661.JPG" [RecipeCategory] Gumbo [Keywords] ["Onions", "Peppers", "Vegetable", "Cajun", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3/4", "1", "1", "1", "1", "1", "2", "1", "2", "1", "1", "32", "1/2", "1", "1", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["canola oil", "all-purpose flour", "celery", "bell pepper", "okra", "shallot", "tomatoes", "garlic cloves", "corn", "andouille sausage", "thyme", "oregano", "kosher salt", "pepper", "bay leaves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.2 [FatContent] 33.7 [SaturatedFatContent] 7.4 [CholesterolContent] 63.5 [SodiumContent] 1674.0 [CarbohydrateContent] 21.6 [FiberContent] 2.4 [SugarContent] 3.4 [ProteinContent] 22.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux. While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside. Continue stirring and turning over the roux until the color resembles chocolate, about 15 minutes. Add the shallots, celery, okra, and bell peppers, cooking for 5 minutes. Season with salt and pepper. Add the tomatoes, garlic, and serrano pepper and cook for about 5 minutes. Stir in the stock, corn kernels, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes. While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan. Using the pan with the rendered fat, cook catfish on medium heat until cooked through, flipping over after a few minutes. Fold in the catfish and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard. To assemble, ladle the gumbo into a bowl with rice.

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