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[Name] Hamburger Stew [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT1H5M [PrepTime] PT20M [TotalTime] PT1H25M [DatePublished] 2017-02-06T16:27:00Z [Description] Make and share this Hamburger Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["907", "2", "4", "8", "4", "2", "2", "1/2", "1 -2", "1 -2"] [RecipeIngredientParts] ["ground beef", "onions", "stewed tomatoes", "carrots", "celery ribs", "potatoes", "water", "long grain rice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.9 [FatContent] 10.1 [SaturatedFatContent] 3.7 [CholesterolContent] 41.1 [SodiumContent] 1476.6 [CarbohydrateContent] 41.0 [FiberContent] 6.3 [SugarContent] 17.5 [ProteinContent] 16.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add the tomatoes, carrots, celery, potatoes, water, rice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and rice are tender. Uncover; simmer 20-30 minutes longer or until thickened. Freeze in 3-cup portions for up to 3 months.
[Name] Chuck Roast [AuthorId] 2001377271 [AuthorName] Garrett G. [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2017-02-06T22:47:00Z [Description] Make and share this Chuck Roast 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/2001377271/nb0piOBSuOfYLt0njzia_images.jpeg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["carrots", "potatoes", "celery", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 769.7 [FatContent] 29.3 [SaturatedFatContent] 13.1 [CholesterolContent] 316.8 [SodiumContent] 435.8 [CarbohydrateContent] 23.6 [FiberContent] 3.5 [SugarContent] 2.6 [ProteinContent] 104.0 [RecipeServings] 4.0 [RecipeYield] 2 3 [RecipeInstructions] Put chuck roast into the crock pot and add water and the dry ingredient. Let it sit on low overnight for 8 hours. Then add chopped celery, carrots, and potatoes for another 10-12 hours.
[Name] Baked Chinese Five Spice Chicken [AuthorId] 2001164510 [AuthorName] reinalagman [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-02-06T22:48:00Z [Description] A must have for dinner during winter time. This moist chicken breasts recipe, blended with Chinese five spice, sugar and rice vinegar is a winner. Top it off with your favorite fresh herbs and serve it warm with your favorite salad or pasta to complete your appetite. Bon Appetit! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001164510/mpPIjlTWSCW0TxVtJSaM_IMG_20170203_195529.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "3", "1", "1/2", "1", "1", "3", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "onions", "rice vinegar", "salt", "Chinese five spice powder", "brown sugar", "white sugar", "chicken breasts", "parsley", "cilantro", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.1 [FatContent] 13.5 [SaturatedFatContent] 2.9 [CholesterolContent] 46.4 [SodiumContent] 242.8 [CarbohydrateContent] 8.1 [FiberContent] 1.0 [SugarContent] 4.6 [ProteinContent] 15.8 [RecipeServings] 6.0 [RecipeYield] 6 Persons [RecipeInstructions] Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside. Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight. Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry. Garnish with chopped parsley or cilantro and serve warm. Enjoy!
[Name] Chile Con Queso (AKa "Cheese Glop") [AuthorId] 794029 [AuthorName] Camdens Mom [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-02-06T22:49:00Z [Description] This is my sister's take on chile con queso. It's probably the most requested thing I make to bring to parties. I'm not a fan of Velveeta "cheese" but I've made this recipe without it and it really isn't as good. Needs to be served warm. (I have a small crock pot specifically for serving cheese glop.) [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "18", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["pork sausage", "Velveeta cheese", "cheddar cheese", "green chilies", "chili powder", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.8 [FatContent] 63.0 [SaturatedFatContent] 31.2 [CholesterolContent] 197.3 [SodiumContent] 2734.0 [CarbohydrateContent] 16.5 [FiberContent] 1.2 [SugarContent] 11.9 [ProteinContent] 42.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown and drain sausage. Set aside. In a medium saucepan melt Velveeta over low heat. Add cooked sausage and all other remaining ingredients except for V-8 and stir until fully combined. Add V-8 until desired consistency is reached then transfer to a small crockpot for serving. If the dip becomes too thick, add more V-8.
[Name] Homemade Yoghurt Fermentation [AuthorId] 2000396484 [AuthorName] yesimyesil [CookTime] PT48H [PrepTime] PT10M [TotalTime] PT48H10M [DatePublished] 2017-02-06T22:49:00Z [Description] Make and share this Homemade Yoghurt Fermentation recipe from Food.com. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3"] [RecipeIngredientParts] ["milk", "chickpeas", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1027.3 [FatContent] 58.8 [SaturatedFatContent] 36.6 [CholesterolContent] 224.7 [SodiumContent] 786.6 [CarbohydrateContent] 74.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 52.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the milk. Then cool the milk to 40-41 C degree. take 1 glass of milk and put into a jar with chickpeas. Close jar lid and wrap it with a blanket. Keep warm the jar at least 12 hours. After 12 hours open the blanket. You will see the yeast sediment. Filter yeast and take it in 3 liters milk that boiled and cooled to 40-41 C degree before. Wrap the pot with blanket and keep warm at least 5 hours. After 5 hours your homemade yoghurt is ready.
[Name] Tasty Homemade Hamburger [AuthorId] 2001241765 [AuthorName] vajefferson [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-02-06T22:49:00Z [Description] I wanted a tasty juicy homemade burger. I add two eggs salt pepper , ground beef and seasons. I got homemade burger full of flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001241765/UTvv9zlOTfCgZdeSv8MQ_IMG_20170204_065958.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["onion powder", "garlic powder", "onion", "Worcestershire sauce", "garlic", "parsley flakes", "salt", "pepper", "eggs", "beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.3 [FatContent] 81.7 [SaturatedFatContent] 33.8 [CholesterolContent] 158.9 [SodiumContent] 942.8 [CarbohydrateContent] 3.2 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put ground bee f into a large bowl. Add two eggs than add salt and pepper and Worcestershire sauce. Add minced onions , minced garlic, garlic power onion power, Italian seasoning and parsley flakes with a big spoon. Mix everything with big spoon for one minute. Now take your hands and mix evething until is well blended tighter. Take big spoon and measure one spoonful of beef mixture. Now shape it into oval patty. Shape all mixture into patties using spoon make sure it is a spoonful. Once you shape all patties should gave 6- 8 patties. Put two patties on George Formab grill cook for 5minutes on one size than turn it cook on five minutes on other size. Let it cook for total ten minutes. I have small George Forman grill so I can only put 2 burgers on grill at a time. When burgers are finish add your favorite comidements. Use lettecue or spinach add chips or fries and salad. You have a delious favorable homemade burger.
[Name] Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust [AuthorId] 2001378115 [AuthorName] Dev2624 [CookTime] PT3H30M [PrepTime] PT15M [TotalTime] PT3H45M [DatePublished] 2017-02-06T22:49:00Z [Description] A delicious gluten free reimagination of cheesecake- perfect for any fall or winter party. Excellent for the holiday season but I cook this all year around! I adapted a recipe for Mini gingerbread cheesecakes that I found on Buzzfeed (https://www.buzzfeed.com/nickguillory/mini-gingerbread-cheesecakes?utm_term=.kv38xdgmG#.af4YeqO81) but the filing recipe is perfect for a cheesecake you may make at home. I made a gluten free crust from gf ginger bread cookies. No need to change measurements of the filing to adapt to the cheesecake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001378115/GhvBZQpbTeO28AFmPUi3_IMG_5568.JPG" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1", "2", "2", "1/2", "1/2", "1/2", "30", "5 -6"] [RecipeIngredientParts] ["cream cheese", "sour cream", "sugar", "vanilla", "eggs", "molasses", "ground ginger", "cinnamon", "nutmeg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.5 [FatContent] 50.2 [SaturatedFatContent] 28.6 [CholesterolContent] 198.0 [SodiumContent] 459.3 [CarbohydrateContent] 17.5 [FiberContent] 0.1 [SugarContent] 15.4 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] ["Making the Crust:", "Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.", "Preheat the oven to 350 degrees F.", "Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag] and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.", "Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.", "Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.", "Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.", "Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes], pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.", "For the Filing and Pie:", "Cool the oven down to 300°F/150°C.", "In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.", "Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.", "Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.", "Pour the mixture over the cooled gingersnap crust in the pie pan.", "Bake for 20-25 minutes.", "Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving." ]
[Name] Healthy - Very Berry Smoothie [AuthorId] 2001373047 [AuthorName] Herbal24 Nurtition [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-02-06T22:49:00Z [Description] This is a delicious smoothie for breakfast or a snack. It is full of fiber and protein. Avacado is full of heart healthy fat, but you can't taste it in the smoothie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/37/RbO849aSTcmu9h9mAOdn_veryberry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/37/3i7GXLTOTriKOr8GkulS_veryberry.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373047/YimfecZtR2eSjF7xZLZf_veryberry.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["low-fat milk", "yogurt", "frozen blueberries", "frozen strawberries", "frozen blackberrie", "mango", "avocado", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.2 [FatContent] 21.1 [SaturatedFatContent] 5.6 [CholesterolContent] 22.0 [SodiumContent] 125.4 [CarbohydrateContent] 115.2 [FiberContent] 21.5 [SugarContent] 87.5 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients into blender. Blend until smoothe. Enjoy.
[Name] Cashew Coconut Butter [AuthorId] 2001370738 [AuthorName] brittnay_bailey [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-02-06T22:50:00Z [Description] Make and share this Cashew Coconut Butter 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/2001370738/SKj4V1IvTEWCR934aJAT_Peanut_Butter_Banana_French_Toast-_Recipe10.32.14-PM-1024x681.jpg" [RecipeCategory] Spreads [Keywords] ["Breakfast", "Coconut", "Fruit", "Nuts", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "3/4"] [RecipeIngredientParts] "cashews" [AggregatedRating] nan [ReviewCount] nan [Calories] 12.0 [FatContent] 0.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 0.1 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] Find the directions at http://thenutbutterhub.com/coconutcashewbutter/. -.
[Name] Stewed Rabbit [AuthorId] 2001379388 [AuthorName] Men Cooking [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-02-06T22:50:00Z [Description] Make and share this Stewed Rabbit 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/2001379388/aIg6qzf0RgqZ973Ss71V_IMG_0518.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "6", "1", "1", "2", "1", "2/3", "2", "1", "1", "2/3", "8", "1/2"] [RecipeIngredientParts] ["rabbit", "mustard powder", "tarragon", "salt", "black pepper", "unsalted butter", "onion", "carrot", "garlic cloves", "white wine", "flour", "paprika", "vegetable broth", "heavy cream", "portabella mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.5 [FatContent] 16.3 [SaturatedFatContent] 10.1 [CholesterolContent] 50.1 [SodiumContent] 891.3 [CarbohydrateContent] 7.5 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Rinse the meat and cut in to serving size pieces. Combine and mix salt, pepper, mustard powder and tarragon. Rub all pieces with created rub and let it sit.", "Cut onion in to half circles about 1/4\" thick, mince 1 garlic clove and dice carrot and parsley root. Substitute parsley root with turnip if you cannot find one.", "In the thick bottom stewpot ( I used cast iron pot] heat up 3 tablespoons butter and sauté meat until golden brown. Take meat out and sauté onion, garlic, carrot and parsley root or turnip until onions are translucent . All the sugars in butter and vegetables will caramelize and stick to the bottom of your pot so add wine and scrape it off, this is good stuff. Stir in flour and paprika and add meat back in to pot. Add broth or water (I used vegetable broth because I didn't want to change rabbit meat flavor with beef or chicken] close the lid and slow simmer for about 1hr stirring occasionally. Stir in heavy cream and let it simmer for another 20-30 minute", "While meat is stewing, half or quarter larger mushrooms so all of the pieces are about the same size. Preheat separate sauté pan and melt butter and add minced garlic and ginger this will flavor the butter and will bring out mushroom flavor, ginger is optional. Don't burn garlic! Add mushrooms and cook them on medium low heat uncowered until most of the mushroom moisture is gone.", "Serve with rice. Plate rice with piece of meat, few mushrooms and saturate it with that delicious stew gravy and enjoy." ]
[Name] WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN [AuthorId] 2001369684 [AuthorName] Leslie [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-06T22:51:00Z [Description] Make and share this WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "3", "14 1/2", "15 1/2", "1/4", "1/3", "5", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["couscous", "quinoa", "yellow onion", "garlic cloves", "tomatoes", "cannellini beans", "fresh basil", "pine nuts", "salt", "olive oil", "black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.5 [FatContent] 23.9 [SaturatedFatContent] 5.6 [CholesterolContent] 17.6 [SodiumContent] 834.0 [CarbohydrateContent] 66.5 [FiberContent] 10.1 [SugarContent] 5.7 [ProteinContent] 22.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["For the vegan option: Substitute Mozzarella Rice Shreds for the Creamy Toscano cheese and sprinkle the top of your dish with Parma!", "Preheat oven to 375°F. Heat the olive oil in a large skillet over medium heat. Gently saute the onion until tender about 4-5 minutes then add the minced garlic and saute 2-3 minutes more until softened and onions are translucent. Add the drained fire roasted tomatoes and crush any large chunks with a potato masher or the back of a fork. Add the white beans and allow to cook for 5-7 minutes or until beans are warmed through, stirring frequently. Just before the beans are cooked through add the fresh spinach and gently turn and toss so that it will start to wilt, about 1-2 minutes.", "In a large bowl combine 2 cups of the precooked couscous, reserved tomato juice, minced basil, pine nuts, salt and pepper; mix thoroughly. Fold the bean and tomato mixture into the couscous mixture until combined then spread half of it into the bottom of a shallow baking dish or individual ramekins. Sprinkle the grated cheese evenly over the dish then top with the remaining couscous mixture. Cover the dish with foil and bake 15-25 minutes until warmed through and bubbly. At the very end of the cooking time uncover the baking dish and pop it under the broiler just to lightly brown the top, 1-2 minutes max." ]
[Name] Glowy Goddess Smoothie [AuthorId] 2001380022 [AuthorName] Anonymous [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-02-06T22:51:00Z [Description] Rise and shine, Fit Girl Goddess. Time to get your glow on with some sneaky extra greens! Makes two 300 calorie servings. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["banana", "mango", "almond butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.7 [FatContent] 5.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 18.8 [CarbohydrateContent] 30.2 [FiberContent] 3.7 [SugarContent] 21.7 [ProteinContent] 3.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put almond milk in blender and add spinach. Blend until you don't see any pieces of spinach, just green milk. About one minute. Add everything else and blend until smoothie-i<U+FB01>ed!
[Name] Roasted Veggie Pasta Primavera Salad [AuthorId] 2783067 [AuthorName] Jessybean79 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-02-06T22:51:00Z [Description] One of my most requested recipes. I love this for its versality, meaning you can add, omit, or substitute any number of the veggie ingredients to suit your preference. It is also easily scaled up or down to feed whatever size crowd. Prep time is due to cutting up the veggies and don't be scared by the lengthy ingredient list. Roasting the veggies releases their sweet sugars and juices which is an important ingredient when combining with the pasta as it provides awesome flavors. Ingredient amounts are approximate as I basically eyeball and I've never had issues if more or less seasoning are added. I hope you enjoy! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "3 -4", "1", "1", "1", "1/4", "1", "1/2", "1/4 - 1/2", "1", "1"] [RecipeIngredientParts] ["zucchini", "green bell pepper", "red bell pepper", "yellow bell pepper", "red onion", "garlic cloves", "extra virgin olive oil", "fresh rosemary", "fresh thyme", "red pepper flakes", "sea salt", "ground pepper", "white wine vinegar", "bow tie pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.2 [FatContent] 22.4 [SaturatedFatContent] 4.5 [CholesterolContent] 39.2 [SodiumContent] 723.0 [CarbohydrateContent] 32.5 [FiberContent] 2.6 [SugarContent] 3.2 [ProteinContent] 9.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425. Line a large baking sheet with foil and spray with nonstick cooking spray.", "Place all veggies into a large bowl. Toss in rosemary, thyme, garlic. Add 1/8 cup EVOO at a time and mix all together until all veggies are covered lightly covered.", "Evenly lay out veggies on prepared baking sheet and place in preheated oven. Roast for 20-25 minutes or until veggies are almost caramelizing and browning nicely.", "While veggies are roasting, cook the box of pasta as directed, saving 1/2 cup of pasta water prior to draining. Place drained pasta in large bowl used for veggies originally.", "When veggies are done, dump all plus the yummy juices from the pan and pasta water into the bowl of warm pasta, plus remaining salt and pepper. Add red pepper flakes here if using. Toss gently.", "Add a tablespoon of the white wine vinegar and 1/4 cup EVOO at a time, tossing together and tasting until desired tartness is achieved.", "Toss in parmesan cheese just before serving so the hot pasta does not melt it into a big blob.", "This can be served hot or cold and does not need to be kept on ice when at a picnic or potluck." ]
[Name] Simple Rainbow Infused Water Pitcher [AuthorId] 2001380213 [AuthorName] Dee Green Smoothie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-06T22:51:00Z [Description] My special of mix of fruits create a wonderful fresh flavor - special trick with lime and lemon to keep the water tasting fresh! See recipe on my blog or below! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["water", "raspberries", "strawberry", "blueberries", "lemon", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 4.7 [FiberContent] 1.3 [SugarContent] 2.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add ice and fruit to pitcher of water. Add 1 slice of lemon but do not squeeze it. Squeeze the quartered lime juice and stir and drop in the squeezed lime. This offsets the bitterness of the lemon, and keeps the water tasting fresh!
[Name] Cream Cheese Cutout Cookies [AuthorId] 1802448540 [AuthorName] my842 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-02-06T22:51:00Z [Description] Make and share this Cream Cheese Cutout Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1", "1/2", "3 1/2", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "sugar", "egg", "vanilla", "all-purpose flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 750.0 [FatContent] 38.7 [SaturatedFatContent] 23.2 [CholesterolContent] 132.0 [SodiumContent] 399.5 [CarbohydrateContent] 92.2 [FiberContent] 1.7 [SugarContent] 44.1 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 7 dozen [RecipeInstructions] In large bowl beat butter and cream cheese until well combined. Add sugar, beat until fluffy. Add egg, vanilla and almond extract, beat until combined. In small bowl combine flour and baking powder. Add dry ingredients, mix until combined. Spilt dough in half, wrap each in plastic wrap and refrigerate for 1 1/2 hours. Preheat oven to 350. Roll dough out to 1/8 in thickness. Cut into desired shape and place on ungreased pan. Bake for 8 - 10 minutes or until edges are lightly browned. Remove to wire rack to cool completely. Decorate with almond frosting and candies. Almond Frosting: In small bowl beat 2 cups of sifted powdered sugar, 2 tablespoons softened butter, 2 tsp Almond extract until smooth. Add milk to desired consistency.
[Name] Nana Rupprecht's Mushroom Meatloaf [AuthorId] 199697 [AuthorName] Gidget265 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-02-06T22:51:00Z [Description] Make and share this Nana Rupprecht's Mushroom Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1/4 - 1/2", "1/4", "1", "1 1/2", "1/4 - 1/2", "1/2", "2", "1 3/4"] [RecipeIngredientParts] ["mushroom", "bacon", "onion", "celery", "salt", "pepper", "milk", "eggs", "hamburger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.7 [FatContent] 20.3 [SaturatedFatContent] 7.6 [CholesterolContent] 156.3 [SodiumContent] 873.4 [CarbohydrateContent] 16.1 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute mushrooms, onion, bacon and celery. Mix everything together in a bowl - use your hands to mix gently but thoroughly. You may wish to let the sauted vegetables / bacon cool a bit before mixing. bake 350 degrees for about 1 hour. I bake it on a pan that allows drainage of the fat so the meatloaf isn't sitting in grease.
[Name] Chicken Stuff [AuthorId] 1802448540 [AuthorName] my842 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-06T22:52:00Z [Description] Make and share this Chicken Stuff recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "1", "1", "2", "2"] [RecipeIngredientParts] ["basil", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.1 [FatContent] 5.7 [SaturatedFatContent] 1.8 [CholesterolContent] 33.4 [SodiumContent] 364.3 [CarbohydrateContent] 15.8 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Boil noodles as directed, drain off water. Place noodles back in pan. Stir in all other ingredients and stir while bringing back to temperature. Serve with vegetable of choice and garlic bread.
[Name] Uncle Joe's Nanner Puddin [AuthorId] 360902 [AuthorName] pattyp [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-02-06T22:52:00Z [Description] Make and share this Uncle Joe's Nanner Puddin recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1", "1/2", NA, "3"] [RecipeIngredientParts] ["sweetened condensed milk", "cold water", "pudding mix", "heavy whipping cream", "powdered sugar", "vanilla extract", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.6 [FatContent] 26.5 [SaturatedFatContent] 16.5 [CholesterolContent] 98.4 [SodiumContent] 87.4 [CarbohydrateContent] 39.8 [FiberContent] 1.1 [SugarContent] 33.5 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large bowl, combine the sweetened condensed milk and the cold water. Add the pudding mix and stir briskly until well mixed. I use a spoon and my biggest bowl, you are going to add the whipped cream to this mix. Chill the pudding mix for 5 minutes.", "Now make the whipped cream. I use my KitchenAid mixer for this, you want it to be stiff peaks.", "Combine the heavy whipping cream with the vanilla extract, the powdered sugar and the pudding mix you reserved. The pudding mix keeps the whipped cream from \"weeping\". and makes it travel well. Whip to stiff peaks, and reserve one cup of whipped cream for your topping.", "While the cream is whipping, slice your bananas. I do them in \"little finger\" widths, you don't want them too thick. Some recipes call for tossing them in lemon juice; I don't do this because i don't like the citrus with the whipped cream and they won't sit long enough to get brown.", "Remembering to reserve 1 cup of whipped cream, fold the rest of your whipped cream into the pudding mix.", "Now it's time to build the pudding. In your serving container, start with a layer of pudding mix, then a layer of vanilla wafers, and a layer of bananas. I can usually get 3 layers of pudding, wafers and bananas, ending with the last of the pudding mix. Frost with your reserved whipping cream and garnish with some crushed vanilla wafers if you like. Chill overnight." ]
[Name] Homemade Keiko Candy Bars [AuthorId] 1120806 [AuthorName] Jade M. [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-02-06T22:52:00Z [Description] I was trying to look for a sugar wafer recipe,so that I can create homemade Kitkat at home, and curb my craving of my favorite candy bar. I had tasted different flavors of Japanese Kitkat as they are innovative and creative with weird, strange and usual flavors that goes well with chocolate. Here is a recipe and will offer some suggestions. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2", "2", "1", "1", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "cornflour", "cornstarch", "powdered sugar", "baking soda", "kosher salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.6 [FatContent] 6.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 38.9 [CarbohydrateContent] 46.6 [FiberContent] 3.4 [SugarContent] 2.7 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 25 Candy bars [RecipeInstructions] Sift all purpose flour, ground millet or corn flour, cornstarch, powdered sugar, baking soda, and salt together into the bowl of a stand mixer fitted with the paddle attachment. In a small bowl, mix the water, oil, and a drop or two of food coloring, if using (don’t worry that the water and oil won’t combine]. Then, with the mixer on low speed, slowly add to the flour mixture, mixing until the batter is smooth and pourable, like a thin pancake batter, about 2 minutes. Beat for an additional 2 minutes, cover with plastic wrap, and let stand at room temperature for 10 minutes. Prepare your pizelle or gorojern cookie iron maker with a light coating of cooking spray and preheat it. Once the iron is preheated, pour 2 tablespoons of batter onto the iron and follow the manufacturer’s directions for cooking. You want your wafers to turn lightly golden brown and be very crisp. If they come out of the iron a bit moist, they will remain limp as they cool. If this happens, place them in a 200 ° F oven for about 30 minutes or until they firm up. Let the wafers cool completely on a wire rack before using. For filled wafers, simply spread half the cooled wafers with the filling of your choice. Top with the remaining wafers. Cut the sandwiched wafers into rectangles with a serrated knife. Melt and temper dark chocolate or any chocolate of your choice. Dip the rectangle sandwich wafers into the chocolate using a fork. Tap them lightly to remove excess chocolate. Let them cool on a lined parchment paper baking sheet. Refrigerate them for 2 hours or until chocolate has hardened. Remove from refrigerator and serve. For gluten-free Sugar Wafers, replace the all-purpose flour with an equal amount of gluten-free all-purpose baking mix.
[Name] Crunchy-Top Mac-And-Cheese [AuthorId] 1583851 [AuthorName] Artboy34 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-02-06T22:52:00Z [Description] This Weight Watchers recipe is amazingly tasty, and a great alternative to its heavier, conventional counterpart. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "1", "3/4", "1", "2", "2", "1", "3/4", "1/8", "1 1/4", "2"] [RecipeIngredientParts] ["olive oil", "panko breadcrumbs", "vegetable broth", "reduced-fat sharp cheddar cheese", "light cream cheese", "Dijon mustard", "salt", "cayenne pepper", "pasta shells", "cauliflower florets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.8 [FatContent] 6.0 [SaturatedFatContent] 2.5 [CholesterolContent] 11.2 [SodiumContent] 736.2 [CarbohydrateContent] 48.4 [FiberContent] 5.3 [SugarContent] 5.9 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil. Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside. Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes. Meanwhile, combine broth, Cheddar, Pecorino, cream cheese, mustard, salt, and cayenne pepper in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.]. Bring water back to boil. Cook pasta half the directed time on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
[Name] No Bake Chocolate Oatmeal Bars [AuthorId] 2776376 [AuthorName] Kelliej [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2017-02-06T22:52:00Z [Description] Make and share this No Bake Chocolate Oatmeal Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1/4", "3", "1", "3/4"] [RecipeIngredientParts] ["butter", "margarine", "brown sugar", "vanilla", "cinnamon", "salt", "oatmeal", "chocolate chips", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.3 [FatContent] 38.6 [SaturatedFatContent] 18.8 [CholesterolContent] 54.2 [SodiumContent] 350.5 [CarbohydrateContent] 46.6 [FiberContent] 5.2 [SugarContent] 24.4 [ProteinContent] 10.0 [RecipeServings] 9.0 [RecipeYield] 9 9 [RecipeInstructions] in a large sauce pan melt butter and brown sugar over medium heat till sugar is dissolved. add cinnamon, salt and oatmeal, stirring to coat. continue cooking for 3-4 minutes stirring constantly. pour 1/2 of the mixture into a sprayed 9x9 pan. press into pan. melt chocolate chip and peanut butter in the microwave still smooth. pour over bar. top with the other 1/2 of oatmeal mixture. refrigerate for about 1 1/2 -2 hours till set.
[Name] Simply Lasagna [AuthorId] 186442 [AuthorName] IammenotyoU [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2017-02-06T22:52:00Z [Description] Make and share this Simply Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/2", "15", "1/2", "1/4", "1", "24", "1", "12"] [RecipeIngredientParts] ["ground beef", "part-skim mozzarella cheese", "ricotta cheese", "parmesan cheese", "fresh parsley", "egg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 861.1 [FatContent] 43.3 [SaturatedFatContent] 22.9 [CholesterolContent] 190.5 [SodiumContent] 1369.3 [CarbohydrateContent] 57.1 [FiberContent] 4.9 [SugarContent] 14.0 [ProteinContent] 57.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°F. Mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended. Brown meat in large skillet on medium-high heat. Drain meat; return to skillet. Stir in pasta sauce plus add 1 cup water and stir until blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake 1 hour or until heated through, removing foil after 45 minute Let stand 15 minute before cutting to serve.
[Name] Perfect Penne Bake [AuthorId] 2001359322 [AuthorName] darcieo [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-06T22:52:00Z [Description] Make and share this Perfect Penne Bake recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["9", "1", "2", "14", "1", "6", "4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["red onion", "garlic cloves", "diced tomatoes", "thyme", "penne pasta", "spinach", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.7 [FatContent] 8.2 [SaturatedFatContent] 4.1 [CholesterolContent] 22.1 [SodiumContent] 284.5 [CarbohydrateContent] 56.6 [FiberContent] 9.4 [SugarContent] 5.5 [ProteinContent] 14.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Wash and dry all produce. Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Halve, peel, and dice red onion. Mince or grate garlic. Remove large ribs and stems from kale and discard. Coarsely chop leaves. Strip leaves from thyme and discard the stems.", "Heat 1 TBSP olive oil in a large, ovenproof pan over high heat. Slice sausage into thin rounds. Add to pan in a single layer and cook until browned at edges, 2-3 minutes per side. Remove from pan and set aside.", "Reduce heat to medium-high. Add onion and cook until softened, 3-5 minutes. Toss in garlic and 1 tsp Tuscan heat spice (we sent more] and cook until fragrant, about 1 minute.", "Once water is boiling, add penne to pot. After 8-9 minutes, add kale to pot. Cook until kale is softened and penne is al dente, 2-3 minutes more. Drain.", "Stir diced tomatoes and thyme into pan with onion. Season with salt and pepper. Reduce heat to low and simmer until penne is ready. Once penne is done, stir sausage into pan, followed by kale and penne. Season to taste with salt and pepper.", "Sprinkle penne mixture with mozzarella and Parmesan. Bake in oven until cheese is melted and bubbly, about 5 minutes. Sprinkle with Parmesan and serve." ]
[Name] New Mexico Green Chile Sauce [AuthorId] 2001297534 [AuthorName] samuel [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-06T22:53:00Z [Description] This is a versatile green Chile sauce that can be used for just about anything calling for a green sauce. I prefer using Hatch Big Jim Green Chile Peppers because of the flavor and medium heat. The heat index can be raised or lowered depending on the Chile peppers used. If you already have roasted and chopped green chilies skip the first 4 directions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/53/1EHhrq1SzWYSC1Ldy1wq_Green%20Chile%20Sauce.jpg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["chili peppers", "onion", "garlic", "all-purpose flour", "beef broth", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.1 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1033.5 [CarbohydrateContent] 10.9 [FiberContent] 1.4 [SugarContent] 4.0 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Set oven rack 6 inches from the heat source and preheat oven's broiler.", "Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.", "Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.", "Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.", "Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes." ]
[Name] Texas Pan Bread (Pan De Campo) [AuthorId] 1803005318 [AuthorName] NTexas [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2017-02-06T22:53:00Z [Description] Make and share this Texas Pan Bread (Pan De Campo) recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "6", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "sugar", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.3 [FatContent] 9.8 [SaturatedFatContent] 6.0 [CholesterolContent] 26.1 [SodiumContent] 469.3 [CarbohydrateContent] 25.5 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] This is from a recipe my grandmother use to make in Texas. Preheat oven to 450 degrees. Stir together the dry ingredients. Blend in the butter using a pastry cutter (you can use your fingers] until the mixture is crumbly. Add milk slowly until a soft, not to sticky, ball of dough is formed. Turn the dough out on a floured surface and knead gently for about 1 minute. Flatten the ball of dough and roll out into about a 1/2 inch thick round. Place some butter (about a tablespoon] in a cast iron skillet. Place iron skillet in oven just to melt the butter. Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan. Carefully place the dough into the skillet. Bake about 6 minutes, then flip the bread and bake another 6 minutes. Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.
[Name] My Healthy FRITTATa MUFFINS [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-07T13:50:00Z [Description] This is such an easy recipe, flexible based on what you like and DELISH for a brunch with friends or overnight guests (some of you may have had mine already). I also make this recipe for my weekday breakfasts...easy to grab a few muffins to-go during busy days. At only 41 calories per muffin, not only are they good, they are good for you! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/NYr64hDMRU4Ew32LX4Z3_Frittata%20muffins.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Very Low Carbs", "Free Of...", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1/4", "1/4", "1/8", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "salt", "pepper", "parmesan cheese", "onion", "cremini mushroom", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.6 [FatContent] 9.2 [SaturatedFatContent] 3.6 [CholesterolContent] 286.0 [SodiumContent] 314.6 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] 12 muffins [RecipeInstructions] preheat oven to 350 degrees; spray muffin tin with cooking spray. in a bowl, combine 3 eggs, 3 egg whites, milk, salt, pepper, cheese of choice and chopped veggies of choice; whisk well. scoop 1/4 cup of mixture into each muffin slot until all 12 are filled; bake for 25 minutes. let cool a couple minutes and serve.
[Name] Hush Puppies [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-07T14:53:00Z [Description] Make and share this Hush Puppies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/VaMiR3j8RACjMdnY8R1P_IMG_0662.JPG" [RecipeCategory] High In... [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1 1/2", "4", "1", "1", "4"] [RecipeIngredientParts] ["salt", "baking powder", "flour", "cornmeal", "green onions", "low-fat buttermilk", "egg", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.8 [FatContent] 4.2 [SaturatedFatContent] 0.4 [CholesterolContent] 6.5 [SodiumContent] 241.1 [CarbohydrateContent] 7.0 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 1.2 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a small, deep pan, ensuring that the oil is over 1 inch deep. Heat oil to 375 degrees F. If using a deep fryer, add oil as needed. While oil is heating, combine dry ingredients. Mix in chopped green onions. Gradually blend in buttermilk and egg until thoroughly blended. Using a small cookie scoop or tablespoon, drop batter into the oil, making sure not to crowd the pan. If using a deep fryer, shake the basket once all the batter has been dropped in to keep it from sticking. Cook until golden brown. If the oil doesn't completely cover the batter, make sure to turn the batter over to brown on all sides. Remove from oil and allow to drip back into the oil before placing on cooling rack or paper towel.
[Name] One-Pot Spanish Chickpea Chicken [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-02-07T15:26:00Z [Description] Delightful and easy meal-in-a-pot recipe that has the virtue of calling for brown rice (great for us folks who need to watch our sugar and/or prefer whole grains). If you've never tried smoked paprika, you're in for a treat! From pulsepledge.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Brown Rice", "Poultry", "Rice", "Beans", "Meat", "Spanish", "European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3/4", "1", "1", "4", "1", "1/2", "15", "1 3/4", "1", "15", "1/4"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken thighs", "salt", "pepper", "onion", "red bell pepper", "garlic cloves", "cumin", "diced tomatoes", "low sodium chicken broth", "long grain brown rice", "chickpeas", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.5 [FatContent] 11.5 [SaturatedFatContent] 2.3 [CholesterolContent] 94.4 [SodiumContent] 1333.3 [CarbohydrateContent] 70.5 [FiberContent] 9.0 [SugarContent] 5.5 [ProteinContent] 35.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add it to the hot pan. Brown the chicken on both sides, about 3 minutes per side, and then transfer to a clean plate. Reduce the heat under the skillet to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened, 2-3 minutes. Add the garlic and cook for 30 seconds, stirring. Add 1 teaspoon salt, ¼ teaspoon black pepper, the smoked paprika, cumin, diced tomatoes, and broth. Stir to combine. Stir in the rice and chickpeas. Nestle the chicken back into the mixture in the skillet. Bring to a low simmer, cover, and cook for 35-40 minutes, until rice is tender and most of the liquid is absorbed. Stir gently every 10 minutes to make sure the rice cooks evenly. Garnish with fresh parsley and serve.
[Name] Soy Sauce Pasta [AuthorId] 2001365117 [AuthorName] James P. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-07T16:56:00Z [Description] Soy sauce pasta is my go-to pasta dish whenever I'm craving something salty and sweet. You can add any vegetables you have in the fridge and easily make it a vegetarian version by adding tofu instead of steak. It tastes similar to lo mein noodles, which makes it a perfect dish for casual meal with your friends and a quick weeknight dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001365117/EmNNFKzbSxCE62rZH0SW_Soy%20sauce%20Pasta.png" [RecipeCategory] Lunch/Snacks [Keywords] ["Chinese", "Korean", "Asian", "Weeknight", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "4", "1", "1/2", "1", "4", "1", "1/2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "honey", "spaghetti", "onion", "white mushrooms", "garlic powder", "salt", "pepper", "red pepper flakes", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.0 [FatContent] 6.7 [SaturatedFatContent] 2.0 [CholesterolContent] 24.3 [SodiumContent] 1308.7 [CarbohydrateContent] 71.5 [FiberContent] 3.9 [SugarContent] 12.6 [ProteinContent] 20.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Mix soy sauce, tsuyu sauce, honey, and sesame oil in a bowl. Set aside. In a large pot, cook spaghetti in salted boiling water until al dente. 1-2 minutes shorter than the package suggests. While the spaghetti is boiling, slice onion and mushrooms. Season the meat with garlic powder, salt, and pepper. Set the vegetables and meat aside. Heat up a medium skillet with some cooking oil and sautee onion and mushrooms with 1/3 of the prepared sauce for 4-5 minutes. Sautee the seasoned meat in the same skillet with another 1/3 of the sauce until the meat is cooked for 1-2 minutes. Transport cooked pasta into the skillet with meat and vegetables and toss everything together with remaining sauce and red pepper flakes. Garnish the dish with some chopped scallions.
[Name] Back in the Day Beef Stroganoff [AuthorId] 69138 [AuthorName] twinsplusonemom [CookTime] PT45H [PrepTime] PT15M [TotalTime] PT45H15M [DatePublished] 2017-02-07T19:34:00Z [Description] Make and share this Back in the Day Beef Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "3 -4", "1", "1/4", "2", "1/2", "3", "1", "1", "1", "1", "3", "2", "2", "2"] [RecipeIngredientParts] ["beef tenderloin", "mushroom", "garlic cloves", "shallot", "butter", "flour", "beef broth", "tomato paste", "cayenne", "salt", "pepper", "sour cream", "flour", "dill", "lemon juice", "vermouth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 854.8 [FatContent] 64.7 [SaturatedFatContent] 30.6 [CholesterolContent] 253.2 [SodiumContent] 1055.9 [CarbohydrateContent] 17.3 [FiberContent] 2.1 [SugarContent] 5.9 [ProteinContent] 51.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Freeze tenderloin for one hour to aid in slicing. Saute mushrooms in butter until juices are almost gone and mushrooms are quite brown. Add 1 tablespoon flour to mushrooms, stir. Add 1 cup broth, tomato paste, cayenne, salt and pepper. Remove to casserole on separate burner on medium low heat. Slice beef as thin as possible. Brown over medium high meat in batches with 2 tablespoons butter and oil each time until just browned and medium rare. Remove browned batches to casserole and deglaze pan with 1/4 cup beef broth each time. Add juices to casserole each time. Add 3-4 tablespoons flour to sour cream, mix well. Next add some hot juices to the sour cream mixture to temper, mix well. Add dill and lemon juice to casserole. Add vermouth if desired. Serve over wide egg noodles cooked to package directions.
[Name] German Pancakes [AuthorId] 2001382022 [AuthorName] MaryAnne D. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-07T19:36:00Z [Description] Make and share this German Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1", "1", "6", "1/4"] [RecipeIngredientParts] ["eggs", "milk", "flour", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.6 [FatContent] 28.1 [SaturatedFatContent] 15.1 [CholesterolContent] 379.8 [SodiumContent] 452.2 [CarbohydrateContent] 27.3 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place eggs, milk in blender. Mix together then add flour and salt. Melt butter and pour in the 9x13 or jelly roll pan sprayed with Pam or oil spray. Bake in a 425 degree oven for 15 minutes until light golden brown.
[Name] Greek Style Pork Chops [AuthorId] 484275 [AuthorName] DSKat [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2017-02-07T19:37:00Z [Description] I had a taste for Greek style pork chops. I found a recipe I mostly liked, gave it a few tweaks and this was the result. Quite yummy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/484275/5x79Zz5jQTm42l22zT5k_16425933_10154663956012713_2153699582344561143_n.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "4", "1/2", "1"] [RecipeIngredientParts] ["red wine vinegar", "lemon juice", "dried oregano", "olive oil", "garlic cloves", "boneless center cut pork chops", "lemon", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.2 [FatContent] 23.1 [SaturatedFatContent] 7.5 [CholesterolContent] 165.5 [SodiumContent] 178.9 [CarbohydrateContent] 3.2 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 60.8 [RecipeServings] 2.0 [RecipeYield] 4 Chops [RecipeInstructions] Combine red wine vinegar, lemon juice, oregano, olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. \"smoosh\" around to coat chops. Marinate for 20 minutes at room temperature. \"smoosh\" again to re-coat chops. Marinate for another 20 minutes. Drizzle olive oil into a pan and warm over medium-high heat. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with sea salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Squeeze lemon over chops while still in pan, letting chops cook for another minute or so in pan juices. Remove pork from pan, and let stand for 2 minutes.
[Name] Stranger Things Ring Pop Cakes [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-02-07T19:38:00Z [Description] Treat your Valentine with this classic sweet from the 80s.
[Name] Creamy Garlic Chicken [AuthorId] 2000214308 [AuthorName] Christian B. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-07T19:38:00Z [Description] You're gonna want to make this Creamy Garlic Chicken for dinner tonight. Easy, delicious and perfect for a quiet night in--what more do you need? [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", NA, "3", "1/2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "garlic cloves", "chicken broth", "garlic powder", "heavy cream", "tomatoes", "spinach", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 959.5 [FatContent] 67.0 [SaturatedFatContent] 31.3 [CholesterolContent] 380.9 [SodiumContent] 645.2 [CarbohydrateContent] 10.2 [FiberContent] 1.7 [SugarContent] 2.9 [ProteinContent] 77.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1] Heat oil in a large skillet over medium high heat. Add chicken, season with salt and pepper, and cook for 5 minutes on each side, or until it's fully cooked. Remove from skillet and set aside. 2] To the same skillet, add garlic, chicken broth, garlic powder and Italian seasoning. Mix. When it begins to bubble, add heavy cream and bring to a boil. Whisk until sauce starts to thicken. 3] Add tomatoes, spinach and cooked chicken to the sauce. Stir. Cover with parmesan cheese and mix until the cheese is fully melted, spinach is wilted and chicken is fully coated. 4] Serve and enjoy!
[Name] Cinnamon Raisin Oatmeal [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-07T19:39:00Z [Description] Make and share this Cinnamon Raisin Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["rolled oats", "unsweetened applesauce", "raisins", "ground flax seeds", "ground cinnamon", "brown sugar", "ground cloves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.2 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 10.5 [CarbohydrateContent] 29.5 [FiberContent] 3.8 [SugarContent] 13.7 [ProteinContent] 3.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a medium pot. Bring mixture to a boil and allow to cook until oatmeal is to desired thickness. Enjoy!
[Name] General Tso's Sauce [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-07T19:39:00Z [Description] Make and share this General Tso's Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "3", "3", "2", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["brown sugar", "hoisin sauce", "rice vinegar", "ketchup", "soy sauce", "water", "red pepper flakes", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.0 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.4 [SodiumContent] 830.8 [CarbohydrateContent] 36.6 [FiberContent] 0.7 [SugarContent] 32.7 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a small sauce pot and heat over medium heat. Once the sauce comes to a boil, turn it down and allow to simmer until ready to serve.
[Name] Stranger Things Dodeca-Demon Cookies [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT6M [PrepTime] PT6H [TotalTime] PT6H6M [DatePublished] 2017-02-07T19:40:00Z [Description] Bite into this terrifyingly delicious chocolate cookie before it bites you!
[Name] Breakfast Oatmeal Protein Muffins [AuthorId] 186468 [AuthorName] MsTeechur [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2017-02-07T20:54:00Z [Description] These are a quick, healthy breakfast muffin that are high in protein, low in fat, and will fill you up well into lunch time! I make them for breakfast almost every morning and they hold me well until after noon (breakfast is at 6:00). I eat the entire batch for myself, but you can certainly share! If you decide to hold them over, keep them in the fridge and re-heat carefully due to the eggs so they don't get rubbery. You can add fruit, nuts, different spices, etc. to change them up. I pre-measure all the dry ingredients into zip-bags on the weekend and then I just have to add that to wet ingredients in the morning to make prep even faster. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["rolled oats", "baking soda", "pumpkin pie spice", "banana", "salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.7 [FatContent] 7.8 [SaturatedFatContent] 2.1 [CholesterolContent] 186.0 [SodiumContent] 1597.6 [CarbohydrateContent] 42.3 [FiberContent] 5.8 [SugarContent] 8.3 [ProteinContent] 19.5 [RecipeServings] 1.0 [RecipeYield] 4 muffins [RecipeInstructions] Mix together dry ingredients. Mash banana. Add eggs to banana and beat slightly. Add wet ingredients to dry and mix until it is all incorporated. Pour into prepared muffin tins or baking cups. Bake for 16 minutes at 350 degrees.
[Name] Frankie's Salmon Cakes [AuthorId] 644913 [AuthorName] MrsSpike34 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-07T22:54:00Z [Description] This recipe originated from a college boyfriend's grandmother. The relationship didn't last but the salmon cakes did. I typically use canned salmon, make sure it's not the gross kind with bones and skin. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1/4", "1", "1/4", "1/2", "1", "1", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["salmon", "egg", "milk", "onion", "dill", "lemon juice", "chives", "salt", "black pepper", "flour", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.5 [FatContent] 14.4 [SaturatedFatContent] 2.8 [CholesterolContent] 100.8 [SodiumContent] 284.9 [CarbohydrateContent] 11.0 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] 4 patties [RecipeInstructions] Mix all ingredients except olive oil. Heat olive oil in pan. Brown salmon cakes on both sides.
[Name] Almond Prune Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-08T13:00:00Z [Description] With softened prunes and without flour this moist, healthy prune cake is deliciously chewy and flavorful. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/xUsLagr1TSyzn1MTBxwu_EC_Prune%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Free Of...", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["200", "200", "2", "2", "3", "20", "140", "45", "1/2", "1"] [RecipeIngredientParts] ["prunes", "prune juice", "olive oil", "vanilla extract", "eggs", "brown sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.4 [FatContent] 9.7 [SaturatedFatContent] 1.1 [CholesterolContent] 46.5 [SodiumContent] 47.5 [CarbohydrateContent] 20.3 [FiberContent] 3.5 [SugarContent] 11.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 12 pieces [RecipeInstructions] In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool. Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml], olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside. Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes. Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine. Add the prune mixture and stir until all the ingredients are well combined. Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
[Name] Air Fried Potato Chips [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2017-02-08T19:18:00Z [Description] Make and share this Air Fried Potato Chips 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/53/02/70/ylOwkADDSX6O5fpuxR1p_20170205_104220.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1", "2 -3"] [RecipeIngredientParts] ["low-fat parmesan cheese", "salt", "garlic powder", "potato"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 177.4 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 595.5 [CarbohydrateContent] 40.2 [FiberContent] 5.1 [SugarContent] 1.8 [ProteinContent] 4.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl: mix cheese, salt and garlic. Place sliced potatoes in a large bowl. Spray a light coating of cooking spray,toss and coat both sides. Sprinkle tops with the cheese mixture. Toss potatoes to season both sides. Place in a shingled layer in the basket. Bake on the french fry setting (400 degrees] for 10-13 minutes, flip half way through.
[Name] Fajita Soup [AuthorId] 2001336418 [AuthorName] MamaCooksEveryNight [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-08T19:19:00Z [Description] Make and share this Fajita Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1/2", "1/2", "2", "3", "15", "1", "1", "1", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "onion", "bell peppers", "oranges", "garlic cloves", "butter", "flour", "beef", "black beans", "black pepper", "garlic powder", "onion powder", "colby-monterey jack cheese", "parsley", "avocado", "sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 954.0 [FatContent] 61.2 [SaturatedFatContent] 34.9 [CholesterolContent] 213.7 [SodiumContent] 652.8 [CarbohydrateContent] 47.5 [FiberContent] 9.1 [SugarContent] 12.7 [ProteinContent] 54.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the meat with the fajita seasoning. Set aside Melt the butter in a large pot, add the onions, peppers, garlic and saute/sweat on medium-low for 30mins. Once the veggies are soft and fragrant, add the flour, stir through, cook for a couple minutes on medium. Add the concentrated meat base and milk. Add the beans and all the spices. Reduce heat to low, add cheese and stir until melted. Do not boil. Top with sour cream, avocado, shredded cheese.
[Name] Baked Jalapeño Cheese Shells [AuthorId] 2000917090 [AuthorName] Sabs S. [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-02-08T19:19:00Z [Description] Make and share this Baked Jalapeño Cheese Shells 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/2000917090/jnJMBLXATv6GSYfQNKIX_image2.JPG" [RecipeCategory] Pasta Shells [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["16", "1", "1/2", "1/2", "1", "1/2", "3 1/2", NA] [RecipeIngredientParts] ["pasta shells", "cheese", "butter", "flour", "salt", "pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.8 [FatContent] 40.3 [SaturatedFatContent] 24.8 [CholesterolContent] 109.1 [SodiumContent] 1328.8 [CarbohydrateContent] 77.8 [FiberContent] 2.8 [SugarContent] 2.1 [ProteinContent] 30.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook shells as directed. Preheat oven to 350 degrees. In a medium size pan,melt butter, salt, pepper, and flour, and mix until smooth. Add milk and bring to a boil for 1 minute. Remove from heat and add small cubes of cheese until melted. Place a small amount of sauce into baking dish. Pour in cooked shells and then pour the remainder of the sauce over shells. Spinkle breadcrumbs over the top. Bake at 350 degrees for 30 minutes.
[Name] Cashew Curry [AuthorId] 2001383380 [AuthorName] Sophie S. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-02-08T19:20:00Z [Description] This easy low-carb lunch is packed with iron rich veggies, crunchy cashews and chicken. Serve with your favourite steamed greens and a scattering of coriander [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3 -4", NA, "3", "1", "100", "2", "1 1/2", "400", "450", "3", "155", "10"] [RecipeIngredientParts] ["onion", "garlic cloves", "ginger", "green chilies", "unsalted cashews", "coconut oil", "garam masala", "chopped tomatoes", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.8 [FatContent] 40.6 [SaturatedFatContent] 15.1 [CholesterolContent] 97.4 [SodiumContent] 324.5 [CarbohydrateContent] 28.0 [FiberContent] 3.8 [SugarContent] 10.9 [ProteinContent] 42.2 [RecipeServings] 3.0 [RecipeYield] 2 12 [RecipeInstructions] Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste. Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 minutes. Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer. Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using], and stir well to make a creamy sauce. Scatter with the coriander leaves and serve with the greens.
[Name] Bachelor Burger [AuthorId] 2001383442 [AuthorName] HowToLiving [CookTime] PT13M [PrepTime] PT3M [TotalTime] PT16M [DatePublished] 2017-02-08T19:20:00Z [Description] Make and share this Bachelor Burger 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/53/02/74/GTlwmJGQTd2ESANeGUX0_20170213_122735.jpg" [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["garlic powder", "soy sauce", "Worcestershire sauce", "black pepper", "chili powder", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.3 [FatContent] 23.6 [SaturatedFatContent] 8.7 [CholesterolContent] 78.2 [SodiumContent] 1557.6 [CarbohydrateContent] 59.8 [FiberContent] 2.7 [SugarContent] 19.5 [ProteinContent] 33.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place ground chuck, egg white, garlic powder, soy sauce, black pepper into bowl and mix well. Place meat on medium-high heated skillet. Cook for 5 minutes, flip meat, it will fall apart as you cook, mix meat until well done. Toast 2 hamburger buns. Place cooked meat on buns. Sprinkle chili powder over meat. Add ketchup or steak sauce on top of meat and serve.
[Name] Pizza Dough Breadsticks [AuthorId] 2000957034 [AuthorName] chainsawtony99 [CookTime] PT13M [PrepTime] PT5M [TotalTime] PT18M [DatePublished] 2017-02-08T19:20:00Z [Description] Make and share this Pizza Dough Breadsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Grains", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2"] [RecipeIngredientParts] ["parmesan cheese", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 53.7 [FatContent] 5.5 [SaturatedFatContent] 3.4 [CholesterolContent] 14.8 [SodiumContent] 86.4 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.2 [RecipeServings] 5.0 [RecipeYield] 2 per person [RecipeInstructions] Cut the pizza crust in to equal sized rectangle sticks and preheat oven to 425. Melt the butter down then brush over crust. Then cover in cheese and put it in the oven for thirteen minutes.
[Name] Baked Chicken Wings [AuthorId] 2362418 [AuthorName] shorthairdgirl [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2017-02-08T19:21:00Z [Description] Make and share this Baked Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "16", "1/2", "3/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chicken wings", "butter", "flour", "paprika", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.1 [FatContent] 59.5 [SaturatedFatContent] 24.8 [CholesterolContent] 235.8 [SodiumContent] 369.7 [CarbohydrateContent] 18.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 44.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 F. Rinse and dry wings. Mix together flour and spices. Coat chicken wings with flour mixture. Place on broiler pan, or cookie sheet and bake for 1 hour, turning the wings after 1/2 hr. Mix together wing sauce and butter while baking. Once wings are finished baking, coat with wing sauce and if desired bake for 5 more minutes. For extra saucy wings repeat step 7.
[Name] Chicken and Rice [AuthorId] 2001022017 [AuthorName] Cassie D. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-02-08T19:21:00Z [Description] Make and share this Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "8", "1", "1/4"] [RecipeIngredientParts] ["chicken tenderloins", "white rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.3 [FatContent] 11.9 [SaturatedFatContent] 5.2 [CholesterolContent] 22.3 [SodiumContent] 766.8 [CarbohydrateContent] 26.7 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] 8 8 [RecipeInstructions] preheat oven to 300 -- put 1/2 stick butter in 9x13 baking dish -- put dish in oven and allow butter to melt completely. remove dish. mix rice and soups in the dish -- add chicken -- spoon rice and soup mixture over chicken. cover with aluminum foil. bake for 2 hours at 300 degrees.
[Name] Breakfast Oatmeal [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-02-08T20:47:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 69. Attributed to Donna Conto from Saylorsburg, Pennsylvania, USA. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2 - 1"] [RecipeIngredientParts] ["rolled oats", "water", "salt", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.9 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 394.2 [CarbohydrateContent] 27.5 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Combine all ingredients in slow cooker. Cover and cook on LOW overnight, or for 8 hours. TIP: This is a great dish when you have company for breakfast. No last-Minute preparation needed!
[Name] Easy Vegetable Soup [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2017-02-08T21:59:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. From page 90. Attributed to Winifred Paul of Scottdale, Pennsylvania, USA. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "15", "1", "1/4", "1", "3 1/2", "5", "1", "1", "1/8", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "onion", "kidney beans", "butter beans", "carrot", "rice", "stewed tomatoes", "water", "beef bouillon cubes", "parsley flakes", "salt", "pepper", "dried basil", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.7 [FatContent] 7.6 [SaturatedFatContent] 2.9 [CholesterolContent] 31.1 [SodiumContent] 1136.0 [CarbohydrateContent] 19.9 [FiberContent] 4.0 [SugarContent] 6.2 [ProteinContent] 12.7 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Combine all ingredients in slow cooker. Cover. Cook on LOW 8-10 hours. TIP: Add more herbs and additional seasonings for zestier flavor.
[Name] Spicy Pork Ole [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-02-08T22:06:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 426. Attributed to Mary Kennell from Roanoke, Illinois, USA. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/3", "2", "1/4"] [RecipeIngredientParts] ["mild salsa", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.5 [FatContent] 19.2 [SaturatedFatContent] 6.7 [CholesterolContent] 81.7 [SodiumContent] 771.7 [CarbohydrateContent] 24.7 [FiberContent] 2.1 [SugarContent] 13.7 [ProteinContent] 28.8 [RecipeServings] 5.0 [RecipeYield] 5 [RecipeInstructions] ["Spray slow cooker with nonstick cooking spray.", "Place pork in slow cooker. Sprinkle with taco seasoning and stir to coat.", "Add salsa and jam. Stir.", "Cook on HIGH 3-3 1/2 hours, or until meat is tender. Remove meat to serving dish and keep warm.", "In a bowl, blend cornstarch and water. Turn cooker to HIGH. When sauce simmers stir in cornstarch-water mixture. Continue stirring until fully absorbed. Continue cooking, stirring occasionally, until sauce thickens. Serve over or alongside pork." ]
[Name] Air Fried Healthier Reuben Sandwiches [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-08T22:12:00Z [Description] Make and share this Air Fried Healthier Reuben Sandwiches 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/53/02/81/ZYy9sETOS2i5UjYGJsOZ_20170208_122029_1486592918502.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/81/ylEx0epT0arJogHG7VnN_20170208_122313_1486592918303.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/81/ka8QwfYJQ6KnETQyM4Rc_20170208_121947_1486592918638.jpg"] [RecipeCategory] St. Patrick's Day [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "3", "3", "2", "4"] [RecipeIngredientParts] ["corned beef", "caraway seeds", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.7 [FatContent] 24.7 [SaturatedFatContent] 9.5 [CholesterolContent] 83.4 [SodiumContent] 973.1 [CarbohydrateContent] 29.2 [FiberContent] 4.8 [SugarContent] 4.3 [ProteinContent] 24.0 [RecipeServings] 2.0 [RecipeYield] 2 Sandwiches [RecipeInstructions] Spray the outside of the sandwich thins. Arrange the corned beef on the bottom half of each sandwich thin. Sprinkle evenly with sauerkraut. Drizzle thousand island dressing over the sauerkraut. Top each with a slice of swiss cheese. Carefully place in air fryer basket. Cook for about 5 minutes on french-fry setting (400 degrees], or until cheese melts and tops are browned, check after about 2 minutes to make sure that the tops stayed on.
[Name] Creamy Spaghetti With Beef and Veggies [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT6H [PrepTime] PT25M [TotalTime] PT6H25M [DatePublished] 2017-02-08T22:15:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 496. Attributed to Dale Peterson of Rapid City, South Dakota, USA. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/82/JSxis8ZSEqqVQYSJ9PSA_20170201_153253.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/82/VTyPnbpMSagtsbAz5o84_20170201_152603.jpg"] [RecipeCategory] Spaghetti [Keywords] "European" [RecipeIngredientQuantities] ["1", "1", "1", "28", "4", "2 1/4", "2", "1", "12", "10 3/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "tomatoes with juice", "mushrooms", "dried oregano", "ground beef", "spaghetti", "water", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 660.0 [FatContent] 32.3 [SaturatedFatContent] 15.4 [CholesterolContent] 99.7 [SodiumContent] 999.8 [CarbohydrateContent] 57.1 [FiberContent] 4.7 [SugarContent] 7.8 [ProteinContent] 35.5 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Saute onions and green peppers in butter in skillet until tender. Add tomatoes, mushrooms, olives, oregano, and beef. Simmer for 10 minutes. Transfer to slow cooker. Add spaghetti. Mix well. Combine soup and water. Pour over casserole. Sprinkle with cheeses. Cover. Cook on LOW 4-6 hours. TIP: Add 3 tablespoons oil t water before cooking pasta. It keeps it from sticking together.
[Name] Southwest Posole [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT5H [PrepTime] PT8H [TotalTime] PT13H [DatePublished] 2017-02-08T22:41:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 526. Attributed to Becky Harder from Monument, Colorado, USA. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/83/02GlRY9CRcCutaPDxJyv_20170207_183450.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2549237/Xe5l1QJhSgGWSvyefg0J_20170207_183442.jpg"] [RecipeCategory] Vegetable [Keywords] "Mexican" [RecipeIngredientQuantities] ["2", "1", "2", "2", "4", NA] [RecipeIngredientParts] ["garlic clove", "vegetable broth", "chicken broth", "Mexican-style diced tomatoes", "diced green chilies", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 379.1 [CarbohydrateContent] 3.6 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Soak posole for 4-8 hours. Drain water. Combine ingredients in slow cooker. Cover. Cook on HIGH 3 hours; then turn to LOW for 2 hours. Serve with Enchiladas, Black Beans, Spanish Rice, and Chopped Lettuce with Black Olives and Tomatoes. VARIATION: Dry posole can be found in the Mexican food department of the grocery store. If you cannot find dry posole, you can use canned hominy and skip to Step 2.
[Name] Milk & Cereal Smoothies [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-02-08T22:43:00Z [Description] Make and share this Milk & Cereal Smoothies 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/53/02/84/OO3FKItQRSNT6l1DXQvs_cereal-milk-smoothies-3496.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/84/7Kd6ormlSron9adMCI5t_cereal-milk-smoothies-3510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/84/5r3fU83uSDusTTBdUI6k_cereal-milk-smoothies-3503.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/84/qKgSzkBpSVA7r0SL8QBq_cereal-milk-smoothies-3499.jpg" ] [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["milk", "plain yogurt", "honey"] [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 216.7 [FatContent] 8.4 [SaturatedFatContent] 5.3 [CholesterolContent] 33.0 [SodiumContent] 120.5 [CarbohydrateContent] 28.7 [FiberContent] 0.0 [SugarContent] 22.9 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 2 smoothies [RecipeInstructions] Put all ingredients in a blender and blend until smooth. Garnish with extra cereal on top and enjoy!
[Name] Fruity Pebbles Parfait [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2017-02-08T22:51:00Z [Description] Make and share this Fruity Pebbles Parfait 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/53/02/85/1e4FoYRhqAGnCiUPRhSQ_fruity-pebbles-yogurt-parfait-3573.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/85/f9BVRAg4Q7yakOIMsJ17_fruity-pebbles-yogurt-parfait-3582.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/85/6KQc4dmiQAK1UrptleqO_fruity-pebbles-yogurt-parfait-3591.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1 3/8", NA] [RecipeIngredientParts] ["bananas", "kiwi fruits", "strawberries"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 178.8 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 44.7 [FiberContent] 7.1 [SugarContent] 25.5 [ProteinContent] 2.7 [RecipeServings] 2.0 [RecipeYield] 4 parfaits [RecipeInstructions] Place a small layer of the yogurt in the bottom of a glass. Alternate between layers of yogurt, cereal and sliced fruit. Only layer one fruit at a time so they come out looking color-blocked. Finish with a final layer of cereal. Drizzle with the chocolate syrup, if desired. Serve cold.
[Name] Fruit Loop Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-08T23:07:00Z [Description] Make and share this Fruit Loop Waffles recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/86/AItUF8UQpy0SDeVRgz1w_fruit-loops-waffles-3702.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/86/22rfZOchRLWeDFfd5234_fruit-loops-waffles-3697.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/86/P3s166AyTwCMOFbmRwhe_fruit-loops-waffles-3661.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/86/m3wp6FVTsaomiKsaCPF1_fruit-loops-waffles-3693.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1 3/4", "2", "1", "1", "1/4", "2", "2", "2", "4", "2"] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "sugar", "baking powder", "salt", "eggs", "unsalted butter", "powdered sugar"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 355.8 [FatContent] 7.0 [SaturatedFatContent] 3.8 [CholesterolContent] 61.0 [SodiumContent] 307.8 [CarbohydrateContent] 67.0 [FiberContent] 1.9 [SugarContent] 39.1 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 8 waffles [RecipeInstructions] Place all of your cereal (leaving some for garnish] into a food processor and pulse until they are coarse crumbs. Whisk together flour, cornmeal, sugar, baking powder and salt in a bowl and set aside. Beat the eggs, milk and butter together in a large bowl. Gently add dry ingredients into the wet and mix until just combined. Fold in the cereal crumbs. Pour the appropriate amount of batter into your waffle maker and cook until golden. FOR THE GLAZE: In a bowl, whisk together milk and powdered sugar until smooth. Plate the waffles with the glaze on top and some extra cereal as a garnish.
[Name] Breakfast Cereal Popsicles [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-02-08T23:12:00Z [Description] Make and share this Breakfast Cereal Popsicles 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/53/02/87/SKEf0oHpRlC5aFjs4Jai_milk-cereal-popsicles-trix-3938.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/87/qYJginyTguDqUmAZSeUp_milk-cereal-popsicles-trix-3930.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/87/AYoJ1jAkQImavufnAY2a_milk-cereal-popsicles-trix-3931.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/87/7UIMM4R5TeiCADdoGmCM_milk-cereal-popsicles-trix-3926.jpg" ] [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] 2.0 [ReviewCount] 1.0 [Calories] 51.9 [FatContent] 1.7 [SaturatedFatContent] 0.9 [CholesterolContent] 5.8 [SodiumContent] 48.2 [CarbohydrateContent] 8.6 [FiberContent] 0.4 [SugarContent] 5.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 10 popsicles [RecipeInstructions] Pour the cereal into a large bowl and add the milk. Let this mixture sit for 10-15 minutes. Melt two scoops of vanilla ice cream in a bowl until liquid. Combine the cereal/milk mixture and the melted vanilla ice cream. Pour the mixture into popsicle molds and put them in the freezer for 45 minutes. Then remove, add popsicle sticks and freeze for another four hours.
[Name] Ham and Cheese Filo Quiche [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-02-09T01:29:00Z [Description] Make and share this Ham and Cheese Filo Quiche 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/Eq9tbmWtQjuuPwi8d4zs_14.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/3", "24", "3", "1/3", "1", "2", "1", "2", "1/2", "5 -6", "2"] [RecipeIngredientParts] ["phyllo dough", "butter", "cottage cheese", "eggs", "parmesan cheese", "black pepper", "dried oregano", "garlic powder", "butter", "sweet onion", "sweet peppers", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.3 [FatContent] 30.9 [SaturatedFatContent] 14.8 [CholesterolContent] 180.2 [SodiumContent] 1766.6 [CarbohydrateContent] 52.5 [FiberContent] 4.2 [SugarContent] 8.2 [ProteinContent] 36.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 375 degrees. Melt the 1/3 Cup of butter. With a pastry brush, butter the baking dish. Layer the filo dough sheet by sheet, buttering between each layer. Make sure you fold the filo dough up the sides of the pan. In a medium sized skillet, melt the 2 tablespoons of butter over medium high heat. Add the chopped onion and peppers. Cook, stirring occasionally, for about 5 to 7 minutes or until crisp-tender. Set aside. In a large bowl, combine the cottage cheese, parmesan cheese and eggs. Add the pepper, oregano and garlic powder. Add the ham and cooked vegetables. Mix well and pour into the filo crust. Bake in preheated 375 degree oven for about 30 to 35 minutes or until center is set and toothpick inserted comes out clean. Let stand for 10 minutes before servings. Serve with a green salad. This recipe makes six generous servings.
[Name] Light Cream Biscuits [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-02-09T02:40:00Z [Description] Make and share this Light Cream Biscuits recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/wYc6pM2Qd6RzC56KjTps_IMG_0663.JPG" [RecipeCategory] Breads [Keywords] ["Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] ["self-rising flour", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.0 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 7.5 [SodiumContent] 272.9 [CarbohydrateContent] 16.3 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 500 degrees F.", "Mix flour with half-and-half until combined. The mixture will be sticky, which is normal.", "Turn out dough onto a heavily-floured surface. Fold dough over on itself, dusting with flour as needed to keep it from sticking. Knead several times in this manner.", "Roll dough out into a 1/2 inch thick sheet. Use 3 inch ring mold to cut circles out of the dough. Place on baking sheet covered with non-stick cooking spray.", "Bake for 8 minutes or until golden brown. Serve while hot with butter or honey." ]
[Name] Pizza Pinwheels [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-10T16:48:00Z [Description] Make and share this Pizza Pinwheels 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/53/02/90/w1C0lWTEQ1GdzN5NSumw_Next%20Level%20Pizza%20Pinwheels%2016x9.jpg" [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1/3", "1/3", "2", "2", "1/4", NA, "1/2", NA, "1", "1"] [RecipeIngredientParts] ["sausage", "parmesan cheese", "scallions", "red pepper flakes", "all-purpose flour", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.3 [FatContent] 7.9 [SaturatedFatContent] 3.4 [CholesterolContent] 21.1 [SodiumContent] 293.9 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside. In the bowl of a food processor, combine pepperoni, sausage, parmesan, scallions, pizza seasoning, red pepper flakes, and salt and pepper to taste. Pulse until mixture is finely chopped and well combined. Transfer to a medium bowl. Add pizza sauce and mix to combine. On a lightly floured work surface, roll pizza dough to a dimension of 12” x 9”. Spread pepperoni mixture over dough, leaving a ½-inch border around the edges. Sprinkle with mozzarella cheese. Starting with the long end, roll dough into a log. As you spread filling and roll log, dough may stretch to a length of up to 16”. Cut into 12 pieces and place on prepared baking sheet, spacing rolls 2 inches apart. Transfer to oven and bake until golden and bubbling, about 20 minutes. Serve.
[Name] Pepperoni Pizza Bake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-10T16:52:00Z [Description] Make and share this Pepperoni Pizza Bake 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/53/02/91/NJc0vtiRCyXZd4ItrQza_Next%20Level%20Pepperoni%20Pizza%20Bake%2016x9%20(1].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530291/toLgXncnSvvi0sZ7SLTQ_IMG_20180203_182032136.jpg"] [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "25", NA] [RecipeIngredientParts] ["mozzarella cheese", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2548.7 [FatContent] 138.2 [SaturatedFatContent] 54.4 [CholesterolContent] 241.7 [SodiumContent] 7331.1 [CarbohydrateContent] 227.5 [FiberContent] 8.3 [SugarContent] 41.0 [ProteinContent] 97.4 [RecipeServings] nan [RecipeYield] 1 Pan [RecipeInstructions] Preheat oven to 375 degrees. Grease a 10-inch cast iron skillet and set aside. Cut each biscuit into quarters and transfer to a large bowl. Add pizza sauce and 1 cup mozzarella. Toss to combine. Transfer to prepared skillet and top with remaining 1 cup cheese and pepperoni. Bake until golden brown and bubbling, about 25-28 minutes. Garnish with basil leaves and serve.
[Name] Rigatoni Pizza Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT18M [TotalTime] PT53M [DatePublished] 2017-02-10T16:56:00Z [Description] Make and share this Rigatoni Pizza Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/92/3g6oVRqkSpeQ4Nkds7QL_Next%20Level%20Rigatoni%20Pizza%20Pie%2016x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/02/92/FVxqF4jASyGfDysb3xxE_2017-04-16_18.43.05.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530292/0liFEQbzQauJ0Mnrib8M_2017-04-16_18.43.05.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "2 1/2", "8", "2"] [RecipeIngredientParts] ["olive oil", "kosher salt", "rigatoni pasta", "parmesan cheese", "mozzarella cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 3259.6 [FatContent] 137.8 [SaturatedFatContent] 62.8 [CholesterolContent] 709.3 [SodiumContent] 3975.2 [CarbohydrateContent] 334.0 [FiberContent] 15.1 [SugarContent] 11.8 [ProteinContent] 166.1 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet. In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside. Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes. Top with mozzarella and pepperoni and transfer to oven. Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp. Remove from oven and top with remaining 2 tablespoons parmesan. Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.
[Name] Mustard Greens [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-02-10T17:10:00Z [Description] Make and share this Mustard Greens recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/py3saY8SKCDfV9odpahw_IMG_0664.JPG" [RecipeCategory] Greens [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["chorizo sausage", "low sodium beef broth", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.5 [FatContent] 11.1 [SaturatedFatContent] 4.1 [CholesterolContent] 25.0 [SodiumContent] 410.4 [CarbohydrateContent] 6.5 [FiberContent] 3.8 [SugarContent] 1.8 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim the leaves of the greens from the stems and discard the stems. Heat chorizo in the bottom of the pressure cooker with the top off until browned. Add beef stock to the pot, making sure to scrape sausage off the sides. Add some of the greens to the pot and mix to cover as much as possible with the chorizo/stock mixture. Add the remaining greens to the pot, pressing down to close the pot. This will be well past the \"maximum\" line, but don't worry as they will wilt significantly below the line by the time they're done. Seal the pressure cooker and cook for 15 minutes. Stream cold water on the lid - avoiding the vent! - to cool the pressure cooker enough to safely open. Drain the greens to remove excess moisture. Season with pepper, garlic salt, and hot sauce.
[Name] Matcha Baked Donuts [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-10T17:14:00Z [Description] Make and share this Matcha Baked Donuts recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/EfIOvqSNW758SO0vI3aw_MatchaDontus1.jpg" [RecipeCategory] Baking [Keywords] ["< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/2", "1", "1/3", "1/3", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "salt", "coconut oil", "milk", "egg", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.7 [FatContent] 1.4 [SaturatedFatContent] 1.1 [CholesterolContent] 3.4 [SodiumContent] 32.2 [CarbohydrateContent] 5.8 [FiberContent] 0.1 [SugarContent] 3.6 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 60 mini donuts [RecipeInstructions] Preheat oven to 350ºF. Mix flour, sugar, baking soda, salt and 1tbsp matcha powder together and whisk to combine. In a separate bowl, mix oil, yogurt, 1/2 cup milk, egg and vanilla together and whisk to combine. Mix dry ingredients into wet. Transfer batter to a greased donut pan. Bake 8-12 minutes (larger donut pans may need more time]. Mix together remaining matcha powder and milk with powdered sugar and adjust consistency using powdered sugar or milk until it’s smooth and thin. While the donuts are still warm, dip them into the glaze and transfer to a baking rack to cool and allow the glaze to set. Enjoy!
[Name] Omelet in a Mug [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-02-10T17:23:00Z [Description] Make and share this Omelet in a Mug recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/qNPpzCHkSVetx12NbXJx_mug-omelette1.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3 -4", "1", NA] [RecipeIngredientParts] ["eggs", "milk", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.8 [FatContent] 13.5 [SaturatedFatContent] 5.6 [CholesterolContent] 383.0 [SodiumContent] 284.0 [CarbohydrateContent] 2.6 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 15.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spray a 11-12oz mug with cooking spray. Add all ingredients to the mug and whisk to combine. Top with cheese. Microwave on high for 60-90 seconds (time may vary by microwave and wattage]. If the egg is not completely set, continue to microwave 20 seconds at a time until set.
[Name] Nutty Chocolate Chip Oatmeal Cookies [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-02-10T17:23:00Z [Description] Make and share this Nutty Chocolate Chip Oatmeal 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/2001338859/2egF9wPQiKH4LXgn2zMT_9.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1 1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["dark brown sugar", "butter", "egg", "vanilla", "all-purpose flour", "oats", "baking soda", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.0 [FatContent] 6.3 [SaturatedFatContent] 3.1 [CholesterolContent] 11.2 [SodiumContent] 51.5 [CarbohydrateContent] 13.0 [FiberContent] 0.8 [SugarContent] 8.5 [ProteinContent] 1.4 [RecipeServings] 60.0 [RecipeYield] 60 Cookies [RecipeInstructions] Heat oven to 375 degrees. In a large mixing bowl, beat together brown sugar, butter, egg and vanilla. Stir in flour, oats and baking soda. Dough will be stiff. Stir in nuts and chocolate chips. Drop by teaspoonfuls onto ungreased baking sheet. Bake 8 minutes or until light brown around the edges. Let cool slightly and transfer to wire rack to cool completely. 5 Dozen Cookies.
[Name] Breakfast Quesadilla [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-10T17:28:00Z [Description] Make and share this Breakfast Quesadilla recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/1kzPVC4cQ86XOMlgeC7a_breakfast.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "3", "1", "2"] [RecipeIngredientParts] ["tortilla", "ketchup", "sausage", "egg", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.8 [FatContent] 29.3 [SaturatedFatContent] 11.3 [CholesterolContent] 228.5 [SodiumContent] 1340.0 [CarbohydrateContent] 43.4 [FiberContent] 2.2 [SugarContent] 4.9 [ProteinContent] 22.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread ketchup on tortilla. Top with remaining ingredients on one half of the tortilla. Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat. Allow to cook 3-4 minutes until golden brown, flipping to cook both sides. Allow to cool slightly before cutting into wedges.
[Name] Lox & Cream Cheese Quesadilla [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-10T17:30:00Z [Description] Make and share this Lox & Cream Cheese Quesadilla recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/kNqUVScmQEOY5KYS5gNF_lox.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2 -3", "1/2", "2 -3", "1", "1/2"] [RecipeIngredientParts] ["tortilla", "cream cheese", "roma tomato", "red onions", "capers", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.6 [FatContent] 15.6 [SaturatedFatContent] 7.0 [CholesterolContent] 31.9 [SodiumContent] 796.1 [CarbohydrateContent] 43.3 [FiberContent] 4.0 [SugarContent] 4.7 [ProteinContent] 8.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread cream cheese on tortilla. Top with remaining ingredients on one half of the tortilla. Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat. Allow to cook 3-4 minutes until golden brown, flipping to cook both sides. Allow to cool slightly before cutting into wedges.
[Name] S’mores Quesadilla [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-10T17:33:00Z [Description] Make and share this S’mores Quesadilla recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/2HPz3YZRTTyWMonhmj3K_smores.jpg" [RecipeCategory] Dessert [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 -2", "3 -4", "1"] [RecipeIngredientParts] ["tortilla", "graham cracker crumbs", "marshmallows", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.2 [FatContent] 20.1 [SaturatedFatContent] 13.8 [CholesterolContent] 0.0 [SodiumContent] 494.1 [CarbohydrateContent] 77.4 [FiberContent] 4.9 [SugarContent] 34.1 [ProteinContent] 8.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spread chocolate hazelnut spread on tortilla and sprinkle graham cracker crumbs. Top with remaining ingredients on one half of the tortilla. Fold the tortilla over in half and transfer to a sprayed skillet over medium-high heat. Allow to cook 3-4 minutes until golden brown, flipping to cook both sides. Allow to cool slightly before cutting into wedges.
[Name] Giant Cinnamon Roll With Blood Orange Glaze [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT2H30M [TotalTime] PT3H5M [DatePublished] 2017-02-10T17:34:00Z [Description] Make and share this Giant Cinnamon Roll With Blood Orange Glaze 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/53/03/00/S8lhlr7TXOI3EPogTbAD_FN_0266132_BG_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/00/CJHTnw5Q9epWttaUkiQp_Giant%20Cinnamon%20Roll%20w%20orange%20glaze.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/00/1AGx9iBTQvyYCcXrJerE_FN_0266132_BG_003.jpg"] [RecipeCategory] Breakfast [Keywords] ["Healthy", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["2 3/4", "3", "1", "1/4", "1/2", "1/4", "3", "1", "3", "1 1/2", "1/4", "1", "1 1/2", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "instant yeast", "water", "milk", "unsalted butter", "egg", "unsalted butter", "cinnamon", "sugar", "orange zest", "powdered sugar", "orange zest"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 257.7 [FatContent] 6.7 [SaturatedFatContent] 4.0 [CholesterolContent] 31.5 [SodiumContent] 204.7 [CarbohydrateContent] 46.0 [FiberContent] 1.5 [SugarContent] 22.4 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Divide flour into 2 portions (2 1/4 cups and the remaining 1/2 cup set aside]. In a large bowl, toss the 2 and 1/4 cups flour, sugar, salt and yeast together until evenly mixed. In the microwave, heat water, milk and butter together until butter is melted. Add the butter mixture to the flour mixture and stir together. Add the egg and enough of the remaining 1/2 cup flour to make a soft, elastic dough. Knead the dough for 3 minutes on a lightly floured counter. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and let it rest for 30 minutes. Roll the dough out in a 15x12-inch rectangle. Spread the butter over top. Mix together the cinnamon, sugar and zest and sprinkle it over the dough. Spray a 9-inch round pan with nonstick spray. Use a pizza cutter to trim the dough into six 2-inch wide strips. Roll up one of the strips (loosely since it will rise and expand] and place it in the center of the pan. Roll the remaining strips around the center roll, starting each strip at the end of the previous one to make one giant coil. Cover the cake with aluminum foil and let rise in a warm area for at least an hour and up to an hour and a half. When the dough has nearly doubled in size, preheat oven to 350°F Bake for 30-35 minutes until lightly browned. After removing from oven, allow the giant cinnamon roll to cool for a few minutes. Just before serving, make the glaze: Whisk together the powdered sugar and blood orange juice to make a thick but pourable glaze. Stir in the zest and drizzle the giant cinnamon roll heavily with glaze.
[Name] Spring Pea Ravioli [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-02-10T17:43:00Z [Description] Make and share this Spring Pea Ravioli recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/EGciXyASMWEzyHQccLaO_pea-ravioli2.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["32", "1", "12", "1", "3/4", NA, NA, NA, NA] [RecipeIngredientParts] ["wonton wrappers", "ricotta cheese", "egg", "parmesan cheese", "olive oil", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 58.1 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 14.2 [SodiumContent] 97.6 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 32 ravioli [RecipeInstructions] Combine filling ingredients in a food processor, seasoning to taste. Fill each wonton wrapper with 1 heaping teaspoon of filling. Brush the edge of the wonton wrapper with water, fold over the wonton to meet corners, and seal the edges shut, pressing out the air as best you can. Repeat with all of the wonton wrappers and filling, keeping the assembled pieces covered with plastic wrap to prevent them from drying out. Bring a pot of water to a boil and drop 5-8 ravioli pieces in the boiling water at a time, cooking for 3-4 minutes. Remove with a slotted spoon. Serve and drizzle with olive oil, and a sprinkle of salt, pepper and parmesan.
[Name] Strawberry Trifle [AuthorId] 747230 [AuthorName] vlb1218 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-02-10T17:51:00Z [Description] A super delicious, light and fluffy strawberry dessert. Very easy to make. I got this recipe from a friend and it has become my oldest child's requested birthday "cake"! I hope you enjoy it as much as we do. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/747230/WOX94aegTbSXLhH5BSmg_IMG_7125.JPG" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Cheese", "Berries", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "2", "2", "1", "1/2", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["strawberries", "sugar", "salt", "cream cheese", "powdered sugar", "sour cream", "vanilla extract", "heavy whipping cream", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.4 [FatContent] 24.4 [SaturatedFatContent] 14.1 [CholesterolContent] 78.8 [SodiumContent] 412.2 [CarbohydrateContent] 61.6 [FiberContent] 1.3 [SugarContent] 44.8 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a bowl, combine the strawberries, sugar and salt. Set aside. In mixer bowl, cream together the cream cheese and powdered sugar. Add sour cream, 1/2 tsp vanilla extract and 1/4 tsp almond extract. In a separate bowl, whip up the cream, 1 tbs of sugar and 1 tsp of vanilla extract, until stiff peaks form. Fold cream cheese mixture with the whipped cream and then fold in the angel food cake pieces. Starting with the cream/cake mixture, layer with the strawberries, ending with the cream mixture. Decorate top with fresh strawberries. Chill until ready to serve. Cover and refrigerate any leftovers.
[Name] Strawberry Mint Sorbet [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-10T17:52:00Z [Description] Don't throw out those extra strawberries! Instead, turn them into a delicious strawberry mint sorbet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/l8Rv98wKTqSUVXK8YLn6_sorbet.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Spring", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["strawberries", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 148.1 [FatContent] 1.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 35.4 [FiberContent] 9.5 [SugarContent] 22.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Add fresh fruit and mint to a blender or food processor and blend until it's a super smooth, silky texture. Line a baking sheet with parchment paper and pour your sorbet mix onto it, covering evenly. Freeze for 2-3 hours. Remove from the freezer and break apart the frozen sheet of sorbet into small enough chunks to fit into a blender. Transfer your sorbet pieces to the blender/food processor. Scrape down the sides or use a spatula to keep the mixture moving if necessary. Once blended, transfer to a large mixing bowl. Serve immediately, or if it’s softened up from working with it you can return it to the freezer for a 20-30 minutes. Enjoy!
[Name] Air Fried Onion Rings [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-10T17:54:00Z [Description] Make and share this Air Fried Onion Rings 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/1803181466/FBC9ctI1T3qZfdRnh99G_20170201_121043.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1", "1/8", "1 -2", "1/2", "1", "2"] [RecipeIngredientParts] ["seasoning salt", "pepper", "parmesan cheese", "sweet onion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 114.7 [FatContent] 1.9 [SaturatedFatContent] 0.7 [CholesterolContent] 2.2 [SodiumContent] 215.4 [CarbohydrateContent] 18.4 [FiberContent] 1.6 [SugarContent] 3.0 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine crumbs, salt, pepper and Parmesan cheese. Dip onion ring into egg white, and then into crumbs. Place in the air fryer basket. Spray onions with cooking spray, turn over and spray the other side. Air fry on the french-fry setting (400 degrees] for about 5 minutes or until they are crispy.
[Name] Lemon & Coriander Soup [AuthorId] 2001334691 [AuthorName] rashu0329 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-10T17:56:00Z [Description] Make and share this Lemon & Coriander 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/2001334691/8ccT1SH6QmqIkZ1Zuu6j_img-20170205-wa0007.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "2", "2", "2", "1", "1", "4", "1", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["cabbage", "carrot", "onion", "peas", "potatoes", "capsicums", "garlic", "lemon", "water", "black pepper", "dried basil", "parsley", "cornstarch", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 34.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 478.5 [CarbohydrateContent] 7.9 [FiberContent] 1.7 [SugarContent] 1.9 [ProteinContent] 1.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Keep water to boil in big saucepan. Go on adding vegetable. I add according to the cook time the vegetables take. Add onions, potato and carrots. let it cook for 2 minutes then add rest of the vegetables except coriander. Chop little coriander ( 2 tablespoon] and add to the soup. Take the remaining coriander leaves with stems in blender and blend it in smooth paste, Add this paste to the soup. Add salt, black pepper powder, dry basil leaves and finely cut parsley. Stir well. Let it cook. Grate the lemon zest and add to the soup. Now squeeze the lemon and add the juice. In a small bowl mix take 3 tablespoon cold water and mix the corn flour nicely till it becomes smooth paste. Add this paste slowly stirring continuously so as to avoid lump formation. Let it cook for another minute. <U+200B> The soup is ready to serve. Serve hot.
[Name] The Best Sloppy Joe's [AuthorId] 336698 [AuthorName] MrsTinkerK [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-10T18:01:00Z [Description] Make and share this The Best Sloppy Joe's recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["hamburger", "onion", "chicken gumbo soup", "ketchup", "mustard", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.8 [FatContent] 14.0 [SaturatedFatContent] 5.2 [CholesterolContent] 77.6 [SodiumContent] 872.1 [CarbohydrateContent] 45.3 [FiberContent] 2.0 [SugarContent] 37.8 [ProteinContent] 26.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients, simmer on low until warm. Serve on hamburger buns.
[Name] Slow Cooker Pot Roast [AuthorId] 2000818701 [AuthorName] wd3280 [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2017-02-10T18:02:00Z [Description] Make and share this Slow Cooker Pot Roast 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/2000818701/hkrT1yJTQ2fiToNUclzj_Potroast.jpg" [RecipeCategory] Meat [Keywords] ["Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["4 -5", "2", "2", "1", "2", "2", "2", "2", "6"] [RecipeIngredientParts] ["beef roast", "olive oil", "onions", "water", "fresh rosemary", "fresh thyme", "baby red potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.3 [FatContent] 18.1 [SaturatedFatContent] 5.9 [CholesterolContent] 200.0 [SodiumContent] 1389.0 [CarbohydrateContent] 43.8 [FiberContent] 6.6 [SugarContent] 6.5 [ProteinContent] 70.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour oil into slow cooker. Place roast into center of slow cooker. Surround the roast with the potatoes, carrots, onions, rosemary, and thyme. Mix 1 cup of water with one package of au jus mix and pour over roast and vegetables. Cover and cook on low for 8-10 hours. 1 hour before finished cooking, open up lid and pour one more cup of water and au jus mix over roast and vegetables. Cover and finish cooking for the remaining hour.
[Name] Cocoa Almonds [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-10T18:04:00Z [Description] Make and share this Cocoa Almonds recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/20HWcMrSK8NyZrHyCHHg_almonds.jpg" [RecipeCategory] Nuts [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2"] [RecipeIngredientParts] "sea salt" [AggregatedRating] nan [ReviewCount] nan [Calories] 833.4 [FatContent] 72.6 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 2794.4 [CarbohydrateContent] 32.4 [FiberContent] 16.8 [SugarContent] 6.9 [ProteinContent] 30.1 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Preheat oven to 350ºF. In a large bowl combine almonds, agave syrup, and salt. Use a rubber spatula to mix together, fully coating almonds. Spread almonds in a single layer on a parchment-lined baking sheet. Bake for 10 minutes, stirring twice during baking. Remove baking sheet from the oven. Quickly return almonds to the bowl, add cocoa powder, and toss to coat. Store in an air-tight container.
[Name] Delicious Vanilla Buttercream Cupcake Frosting [AuthorId] 52476 [AuthorName] Anita Harris [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-02-10T18:05:00Z [Description] Make and share this Delicious Vanilla Buttercream Cupcake Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "4", "2"] [RecipeIngredientParts] ["Crisco shortening", "real butter", "vanilla", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.8 [FatContent] 8.2 [SaturatedFatContent] 3.5 [CholesterolContent] 10.3 [SodiumContent] 34.8 [CarbohydrateContent] 20.0 [FiberContent] 0.0 [SugarContent] 19.6 [ProteinContent] 0.1 [RecipeServings] 24.0 [RecipeYield] 24 Cupcakes [RecipeInstructions] In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer] beat together shortening and butter. Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently. When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping]. Increase mixer speed to medium/medium high and beat for 4-5 minutes. If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks. For thin spreading consistency add 2 tablespoons light corn syrup or milk. For pure white frosting (stiff consistency] omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes. For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.
[Name] Chunky Oven Chili [AuthorId] 2001328116 [AuthorName] Netter6 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-02-10T18:06:00Z [Description] I could eat chili every day! And I love the aroma as it wafts through the house while the chili simmers. What I don't like is how that same aroma soaks into my clothes and hair. A slow cooker might solve the tagalong aroma problem, but it's not my choice because I would need to brown in a separate pan. What to do? Hey! How about using the oven? Chunky Oven Chili is browned and simmered in the oven using only one pot and in a relatively short time, with no need for the cook to hang over the pot and absorb the luscious but unhumanly aromas. This is an easy and delicious variation on chili that won't make you smell like onions and garlic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001328116/9mdxJtRCmkCnqE06Rgr7_IMG_20170210_083503_647.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "8", "4", "1/2", "2", "1", "1", "1", "1", "1 1/2", "12", "14", "15", "15", "15", "1 -2"] [RecipeIngredientParts] ["onions", "garlic cloves", "celery", "green sweet pepper", "chili powder", "ground cumin", "salt", "black pepper", "red pepper flakes", "ground beef", "tomato paste", "Mexican-style tomatoes", "pinto beans", "black beans", "red kidney beans", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 646.0 [FatContent] 22.0 [SaturatedFatContent] 7.6 [CholesterolContent] 77.1 [SodiumContent] 1256.8 [CarbohydrateContent] 76.3 [FiberContent] 25.2 [SugarContent] 11.2 [ProteinContent] 44.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375º. Use convection if you have it. Place vegetables and seasonings into soup pot or dutch oven. Mix ingredients together to coat meat and vegetables with seasonings. Place pot into preheated oven and cook for 15 - 20 minutes to brown meat and soften vegetables. Once the meat has been browned, add the tomatoes, tomato paste, 3 cans of beans and water. Stir to combine. Use more or less water to suit your preference. Return pot to oven and continue cooking for about an hour, stirring now and then if you like. Add more liquid if you like your chili less thick.
[Name] Cookies & Cream Pops [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-02-10T18:07:00Z [Description] Make and share this Cookies & Cream Pops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001060069/TjSyks5Sj2sbBX64FJZp_cookiescreampops1.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Cookie & Brownie", "Low Protein", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "14", "1/4", "1/2"] [RecipeIngredientParts] ["coconut milk", "sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.1 [FatContent] 14.6 [SaturatedFatContent] 10.7 [CholesterolContent] 0.0 [SodiumContent] 107.8 [CarbohydrateContent] 21.9 [FiberContent] 0.6 [SugarContent] 14.5 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 8 Pops [RecipeInstructions] Crush 6 cookies in a plastic bag with a rolling pan. Leave some larger pieces for texture. Set aside. Twist off the top cookie of the remaining 8 sandwich cookies and place a popsicle stick in the middle of the cream. Place the top cookie back on top so you have a cookie “pop.”. Whisk together coconut milk, sugar and vanilla extract, sweetening to taste. Add your cookie pops to your popsicle mold. Pour the milk mixture in and cover the sandwich cookie at the bottom of the mold. Alternate between adding cookie pieces and coconut milk 2 to 3 more times, until the molds are filled. Place the lid on the mold and transfer to the freezer for 4 hours, or until frozen. Remove from the molds and enjoy!
[Name] Brussels Sprout Salad [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-02-10T18:10:00Z [Description] Make and share this Brussels Sprout 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/53/03/13/FD1TFPg7RH2Rch44dLoL_STEP2photo2_Method1_Brussels3ways.jpg.jpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/13/8SoawXiURPuiHwdbziCZ_STEP2_Method1_Brussels3ways.jpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001275362/aiYpd0d2TNJUzm97gk19_12.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/3", "1/4", "2", "1", NA] [RecipeIngredientParts] ["Brussels sprouts", "parmesan cheese", "fresh lemon juice", "olive oil", "honey", "red wine vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.4 [FatContent] 17.5 [SaturatedFatContent] 4.1 [CholesterolContent] 11.0 [SodiumContent] 208.7 [CarbohydrateContent] 16.1 [FiberContent] 2.1 [SugarContent] 10.6 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing. Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.
[Name] Eggs Benedict Quiche [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-02-10T19:18:00Z [Description] Love eggs Benedict but need to serve a crowd with ease? This mash-up makes the breakfast classic easier than ever. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/14/jQxJ8whqQPaJFcwjMOTl_Eggs%20Benedict%20Quiche.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/14/1pw5LcsQfWCs4rrF8CZe_FN_0266131_BG_002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/14/Y4daLfzvQBuFSMVaAPpW_FN_0266131_BG_001.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8 -10", "2", "5", "1/2", "1/4", "1/2", "1/4", "3", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["Canadian bacon", "scallions", "eggs", "milk", "salt", "pepper", "mustard powder", "lemon juice", "Dijon mustard", "butter", "chives"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 213.1 [FatContent] 16.1 [SaturatedFatContent] 7.7 [CholesterolContent] 150.3 [SodiumContent] 481.6 [CarbohydrateContent] 8.7 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 8.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F and spread pie crust over 9-inch pie dish.", "Sprinkle Canadian bacon and scallions over bottom of pie crust.", "Whisk eggs, milk, salt, pepper and mustard powder together and pour into pie dish.", "Bake for 45 minutes or until set.", "Let cool while you prepare the hollandaise: Add yolks, lemon juice and mustard to a blender and blend until smooth.", "With the blender running, add the hot melted butter to the egg yolk mixture and blend until thick.", "Drizzle the sauce over the quiche and garnish with chopped chives." ]
[Name] BAE (Bacon, Avocado, Egg) Breakfast Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-10T20:37:00Z [Description] Make and share this BAE (Bacon, Avocado, Egg) Breakfast Sandwich 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/53/03/15/bBRWzvBzRFi2QKUZw3r6_Next%20Level%20BAE%2016X9.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", NA, "2", "1/2", NA] [RecipeIngredientParts] ["bacon", "unsalted butter", "eggs", "American cheese", "avocado", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 811.0 [FatContent] 60.1 [SaturatedFatContent] 24.7 [CholesterolContent] 466.3 [SodiumContent] 790.2 [CarbohydrateContent] 42.5 [FiberContent] 8.5 [SugarContent] 8.6 [ProteinContent] 27.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a medium nonstick skillet over medium heat, cook bacon, flipping occasionally, until browned and crispy. Drain on a paper towel-lined plate. Drain bacon fat, leaving about 1 teaspoon behind. Place croissant halves cut side down in skillet and toast until golden. Remove from pan and wipe out skillet. Lightly beat eggs with salt and pepper. Add butter to pan and swirl to coat. When foaming subsides, add eggs, tilting pan so the bottom surface is covered. Using a rubber spatula, push cooked edges of eggs towards the center, swirling to move uncooked eggs to outer rim of pan. When most of the egg is cooked, add American cheese to middle and fold edges inward to create a square. Transfer egg square to toasted bottom half of croissant, topping with bacon and avocado. Season with salt, pepper, and red pepper flakes. Top with croissant top and serve immediately.
[Name] Smoked Salmon & Avocado Baked Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-10T20:59:00Z [Description] Make and share this Smoked Salmon & Avocado Baked Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/16/YYK0OsjRQB232QrV7jKe_FN_0266134_BG_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/16/rI7d99pJQUuO7HwC2q26_FN_0266134_BG_002.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "6", "12", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["avocados", "smoked salmon", "eggs", "salt", "black pepper", "dill"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 499.8 [FatContent] 40.3 [SaturatedFatContent] 7.7 [CholesterolContent] 378.9 [SodiumContent] 392.1 [CarbohydrateContent] 17.9 [FiberContent] 13.5 [SugarContent] 1.7 [ProteinContent] 22.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Halve all of the avocados and remove pits. Place avocados on a baking sheet and fill the holes with strips of smoked salmon. Crack an egg into each hole, making sure the yolk remains intact. If all of the egg white doesn't fit into the hole, leave some out. Top each egg with salt and fresh black pepper. Bake eggs for 15 minutes or until whites are set. Garnish with red chili flakes and fresh dill. Serve with toast.
[Name] Foot-Long Croque Monsieur [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-02-10T21:18:00Z [Description] Make and share this Foot-Long Croque Monsieur 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/53/03/17/48oPAdBjT3mvERkqiM7p_FN_0266136_BG_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/17/85D6WhXR133cZzqIosgm_FN_0266136_BG_003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/17/f8Z5yL5ATT6CUtiA3tZ8_FN_0266136_BG_004.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "2", "3", "2", "1", "3", "3/4", "2", "2", "1"] [RecipeIngredientParts] ["milk", "unsalted butter", "flour", "thyme", "mustard", "deli ham", "gruyere cheese", "sharp cheddar cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.2 [FatContent] 29.9 [SaturatedFatContent] 17.2 [CholesterolContent] 107.6 [SodiumContent] 1095.3 [CarbohydrateContent] 7.0 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 28.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. In a saucepan, heat milk over medium heat for a few minutes until hot. In a separate saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for 2 minutes and stirring occasionally. Add 1 tbsp of thyme and slowly whisk in the milk. Simmer the bechamel sauce for 2 more minutes while whisking. Remove from heat and add salt and pepper to taste. Mix the 3 cheeses together in a bowl. Slice loaf of bread in half lengthwise. Fill with mustard, ham and half of the cheese mixture. Place on a baking sheet and toast in the oven until the cheese is melted. Preheat the broiler. Spread the bechamel sauce on top of the sandwich and sprinkle over the leftover cheese mixture. Broil until golden-brown, about 6 minutes. Garnish with the remaining thyme.
[Name] Rice Spanakopita [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-02-10T23:56:00Z [Description] A Greek-American friend of my husband's gave us this delicious recipe. We love making it with brown rice; it's filling without being heavy and the flavors are divine! It makes a lovely vegetarian supper, served with a Greek salad on the side. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Rice", "Cheese", "Greens", "Vegetable", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1/4", "2", "2", "1", "4", NA, "4", "1", "3"] [RecipeIngredientParts] ["spinach", "spearmint", "basil", "green onions", "garlic clove", "olive oil", "ground black pepper", "cooked rice", "feta cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.6 [FatContent] 28.0 [SaturatedFatContent] 13.5 [CholesterolContent] 160.6 [SodiumContent] 914.9 [CarbohydrateContent] 43.3 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté everything but the spinach. Mix in spinach and continue sautéing until the spinach is slightly limp. Remove from heat, add ground pepper, and mix in cooked rice, feta and beaten eggs. Pour into oiled baking dish; bake at 325° for 35-40 minutes.
[Name] Classic Buttermilk Waffles [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-11T21:25:00Z [Description] Make and share this Classic Buttermilk Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1/2", "1/2", "1", "1", "1/4", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "buttermilk", "milk", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.1 [FatContent] 17.3 [SaturatedFatContent] 9.9 [CholesterolContent] 134.5 [SodiumContent] 861.9 [CarbohydrateContent] 60.5 [FiberContent] 1.7 [SugarContent] 9.5 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Whisk together dry ingredients in a large bowl. In a smaller bowl, mix liquid ingredients together. Stir the liquid ingredients into the dry ingredients. Mix gently until all the flour has been incorporated. Rest the batter while your waffle iron warms: Cover the batter with a clean kitchen towel and let it rest for at least five minutes while you warm the waffle iron. The waffle iron is ready when a drop of water sizzles on contact with the griddle. Grease the waffle iron with a small amount of oil. Scoop 1/3 to 1/2 cup of batter into each grid of the waffle iron and cook until golden, according to your waffle iron's instructions. To get a crispy exterior, toast gently.
[Name] Single Serve Chicken Pot Pies With Fillo [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT17M [PrepTime] PT20M [TotalTime] PT37M [DatePublished] 2017-02-12T00:57:00Z [Description] Make and share this Single Serve Chicken Pot Pies With Fillo 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/993446/8OEP4QIWRtSOztUFJ50S_IMG_20170211_183214.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1/4", "1/2", "1 1/4", "1 1/2", "4", "1/2", "1", "1/4", "1/4", "4", "1/2"] [RecipeIngredientParts] ["carrot", "celery ribs", "chicken broth", "boneless skinless chicken breasts", "garlic", "onion", "thyme", "poultry seasoning", "flour", "phyllo dough", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 636.3 [FatContent] 40.3 [SaturatedFatContent] 22.9 [CholesterolContent] 210.7 [SodiumContent] 784.3 [CarbohydrateContent] 25.4 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 42.2 [RecipeServings] 4.0 [RecipeYield] 7 Cups [RecipeInstructions] Saute minced celery, carrots, onions in 1/4 cup butter. Add flour and stir one minute. Add poultry seasoning and thyme. Slowly add broth and cream. Stir until smooth and thickened. Add cubed cooked chicken and peas. Ladel into individual cups. Cover with sheets of phyllo brushing each layer with butter between additions. Place on cookie sheet and bake at 400° for 17 minutes, or until phyllo is golden brown.
[Name] Warm Chili Cheese Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-12T16:56:00Z [Description] Super fast and easy dip. Great for a potluck or football game party. Recipe courtesy of allrecipes.com. Serving size is estimated. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "30", "16", "16"] [RecipeIngredientParts] ["processed cheese", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 21.4 [SaturatedFatContent] 12.4 [CholesterolContent] 61.5 [SodiumContent] 1160.2 [CarbohydrateContent] 10.8 [FiberContent] 2.2 [SugarContent] 5.3 [ProteinContent] 13.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker set on low. Let processed cheese melt, about 30 minutes. Stir until thoroughly combined and serve warm.
[Name] Carrot and Pumpkin Muffins [AuthorId] 346383 [AuthorName] senseicheryl [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-12T19:57:00Z [Description] Make and share this Carrot and Pumpkin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1 1/4", "1/4", "1/2", "1/4", "1 1/2", "1", "1", "1", "1/8", "1", "1/2", "2", "2", NA] [RecipeIngredientParts] ["eggs", "carrots", "nutmeg", "ground ginger", "ground cinnamon", "ground cloves", "baking powder", "baking soda", "salt", "pumpkin puree", "almond butter", "coconut oil", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.7 [FatContent] 42.3 [SaturatedFatContent] 14.3 [CholesterolContent] 558.0 [SodiumContent] 2372.9 [CarbohydrateContent] 44.4 [FiberContent] 13.5 [SugarContent] 16.1 [ProteinContent] 29.4 [RecipeServings] 1.0 [RecipeYield] 12 Muffins [RecipeInstructions] Heat oven to 180. Wring out excess water from carrots. Combine dry ingredients in separate bowl. Whisk Eggs. Add pumpkin, dates, almond butter and coconut to the eggs. Add wet ingredients to dry ingredients and stir. Fold in carrots. Spoon batter into muffin cups. Add couple walnut pieces and coconut to garnish.
[Name] Healthy Blueberry Banana Bread [AuthorId] 346383 [AuthorName] senseicheryl [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-02-12T20:09:00Z [Description] Make and share this Healthy Blueberry Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/3", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["bananas", "eggs", "honey", "vanilla extract", "baking soda", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.8 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 31.0 [SodiumContent] 117.5 [CarbohydrateContent] 16.4 [FiberContent] 1.1 [SugarContent] 12.6 [ProteinContent] 1.5 [RecipeServings] 12.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat the oven to 350°F/180°C. In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture. Add flour and mix. Add blueberries and gently fold into mixture. Pour the batter into a greased 9×5-inch bread pan. Bake for about 50 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread. Allow to cool for 15 minutes before serving.
[Name] Pancake Breakfast Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-13T16:13:00Z [Description] Make and share this Pancake Breakfast Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/24/e9JjOHngSxOLr0td5JAi_Next%20Level%20Pancake%20Breakfast%20Tacos%2016x9.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", NA, "6", "6", "1", "2", NA, NA] [RecipeIngredientParts] ["Bisquick", "milk", "eggs", "butter", "monterey jack pepper cheese", "eggs", "chorizo sausage", "scallions", "maple syrup", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.3 [FatContent] 37.4 [SaturatedFatContent] 15.5 [CholesterolContent] 312.8 [SodiumContent] 1164.9 [CarbohydrateContent] 30.6 [FiberContent] 1.0 [SugarContent] 5.5 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] 6 tacos [RecipeInstructions] ["Preheat oven to 200 degrees.", "In a medium bowl, whisk to combine Bisquick, milk, and eggs.", "Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.", "Add <U+2153> cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.", "Flip, and let cook an additional 1-2 minutes.", "Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.", "Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.", "Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.", "Season with salt and pepper.", "Remove to a platter or baking sheet.", "Repeat with remaining eggs, replenishing butter as necessary.", "Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately." ]
[Name] Breakfast Crunchy Wrap [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-13T16:17:00Z [Description] Make and share this Breakfast Crunchy Wrap 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/53/03/25/mL21BbpTSiCY0FC8tDhB_Next%20Level%20Breakfast%20Crunchy%20Wrap%2016x9.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "4", "1", NA, "3", "1", "2", "4", "1", "4", NA, NA] [RecipeIngredientParts] ["olive oil", "burrito-size flour tortillas", "Italian sausage", "frozen hash browns", "unsalted butter", "eggs", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1169.0 [FatContent] 76.0 [SaturatedFatContent] 27.7 [CholesterolContent] 285.4 [SodiumContent] 2673.6 [CarbohydrateContent] 78.4 [FiberContent] 6.0 [SugarContent] 5.8 [ProteinContent] 44.5 [RecipeServings] nan [RecipeYield] 4 wraps [RecipeInstructions] Preheat oven to broil with a rack 2-3 inches from heat source. Spray a rimmed baking sheet with nonstick spray or brush with olive oil. Place tortillas on baking sheet and set aside. To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage. Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes. Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes. Add taco seasoning and stir to coat. Divide mixture among tortillas. Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat. When foaming subsides, add eggs and season with salt and pepper. Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler. Divide eggs among tortillas, along with half of cheddar cheese. Top each tortilla with one tostada. Fold tortilla up and around the tostada shell, securing with toothpicks. Brush with remaining 1 tablespoon olive oil and top with remaining cheddar. Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes. Serve warm, topped with hot sauce and sour cream on the side.
[Name] Stout Cupcakes With Irish Cream Frosting [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-02-13T16:22:00Z [Description] You'll have the luck of the Irish when you combine stout and Irish cream into a decadent chocolate cupcake. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/26/LMhbDgFdQQ2Nd9YG0SpZ_Supposed_to_be_stout_cupcakes_but_being_kidfriendly_I_substituted_beer_for_cokezero_and_irishcream_for_creamer_kidsinthe.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/26/Q10iPFytTUGgUJCsHpMI_Next%20Level%20Stout%20Cupcakes%2016X9.jpg"] [RecipeCategory] Dessert [Keywords] ["European", "St. Patrick's Day", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2/3", "1", "2", "1", "1 1/4", "1", "2", "1/2", "1", NA, "8", "1/2", "2", "3/4", NA] [RecipeIngredientParts] ["unsalted butter", "stout beer", "light-brown sugar", "all-purpose flour", "granulated sugar", "baking soda", "kosher salt", "eggs", "sour cream", "unsalted butter", "coarse salt", "powdered sugar", "irish cream", "milk", "heavy whipping cream"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 447.6 [FatContent] 19.9 [SaturatedFatContent] 12.3 [CholesterolContent] 69.0 [SodiumContent] 182.3 [CarbohydrateContent] 67.4 [FiberContent] 1.1 [SugarContent] 56.6 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 cupcakes [RecipeInstructions] ["Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.", "In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.", "Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.", "Add cooled Guinness mixture and beat on medium for 1 minute.", "Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.", "Divide batter evenly among cupcake liners, filling about <U+2154> full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.", "Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.", "Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.", "Add salt, and slowly add confectioners sugar.", "Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.", "Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.", "In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.", "Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.", "Transfer to a pastry bag fitted with a ½-inch pastry tip.", "Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.", "Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve." ]
[Name] Irish Bread Pudding With Whiskey Caramel Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2017-02-13T16:26:00Z [Description] Make and share this Irish Bread Pudding With Whiskey Caramel Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/27/x9sUnpzQN2Ej2GvnZ3mP_Next%20Level%20Irish%20Bread%20Pudding%2016X9.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "St. Patrick's Day", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "1", "1", "1", "2", "1/2", "16", "2", "1 1/2", "1/4", "2", "1/4", "1/4", NA] [RecipeIngredientParts] ["raisins", "milk", "granulated sugar", "vanilla extract", "evaporated milk", "eggs", "coarse salt", "ground cinnamon", "granulated sugar", "butter", "cream cheese", "milk", "coarse salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 5427.6 [FatContent] 118.4 [SaturatedFatContent] 66.7 [CholesterolContent] 689.3 [SodiumContent] 4718.2 [CarbohydrateContent] 868.4 [FiberContent] 16.4 [SugarContent] 557.8 [ProteinContent] 103.4 [RecipeServings] nan [RecipeYield] 1 skillet [RecipeInstructions] Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight. Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray. Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir. Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally. Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes. Meanwhile, make caramel sauce: Combine granulated sugar and <U+2154> cup water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves. Simmer, not stirring, until sugar mixture is golden, about 18 minutes. Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste. Serve bread pudding warm with caramel-whiskey sauce.
[Name] Mint Chocolate Ice Box Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT6H [TotalTime] PT6H20M [DatePublished] 2017-02-13T16:30:00Z [Description] Make and share this Mint Chocolate Ice Box 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/53/03/28/bXRbcdehSYCGAUnE17Lr_Next%20Level%20Thin%20Mint%20Ice%20Box%20Pie%2016X9.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "St. Patrick's Day"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", NA, "2", NA] [RecipeIngredientParts] ["heavy cream", "granulated sugar", "mint sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4052.2 [FatContent] 248.7 [SaturatedFatContent] 131.3 [CholesterolContent] 662.3 [SodiumContent] 3708.8 [CarbohydrateContent] 433.5 [FiberContent] 17.4 [SugarContent] 202.2 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form. Add green food coloring, drop by drop, until cream turns mint green. Continue beating until stiff peaks form; do not overbeat. Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate. Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center. Spread with ½ cup cream. Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.]. Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight. When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
[Name] Cold Brew Mocha Pops [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2017-02-13T16:34:00Z [Description] Make and share this Cold Brew Mocha Pops 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/53/03/29/ozkxVLD9REuDzzGvDn6D_NEXT%20LEVEL%20COLD%20BREW%20MOCHA%20POPS%2016X9.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Easy"] [RecipeIngredientQuantities] ["3/4", "5", "80", "1 3/4"] [RecipeIngredientParts] ["half-and-half cream", "granulated sugar", "chocolate chips", "coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.4 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 6.7 [SodiumContent] 8.3 [CarbohydrateContent] 7.1 [FiberContent] 0.0 [SugarContent] 6.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 10 pops [RecipeInstructions] In a measuring cup, combine ¾ cup half & half and 3 tablespoons sugar. Stir until sugar dissolves. Divide among ten 3-ounce popsicle molds. Add 8 chocolate chips to each vessel, top with lid and secure with popsicle sticks, or follow freezing instructions. Freeze until firm, 2 hours or up to overnight. Combine cold brew and remaining 2 tablespoons sugar. Stir to dissolve. Add remaining 2 tablespoons half & half and stir. Remove popsicle mold from freezer and divide coffee mixture among vessels. Return to freezer and freeze until set, an additional 4 hours or overnight. Serve.
[Name] Dutch Oven Brownie [AuthorId] 2001390343 [AuthorName] Kola House [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-13T16:36:00Z [Description] Make and share this Dutch Oven Brownie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "6", "1 1/2", "3", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "chocolate", "sugar", "eggs", "cocoa powder", "sea salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1634.5 [FatContent] 98.0 [SaturatedFatContent] 59.1 [CholesterolContent] 401.0 [SodiumContent] 1115.6 [CarbohydrateContent] 199.8 [FiberContent] 15.0 [SugarContent] 150.9 [ProteinContent] 24.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate and butter in bowl over double boiler. Add sugar and mix. Take off fire. Add egg one at a time and mix well. Mix coco powder with all purpose flour and salt Send through sift and add at once to mix. Fold in flour and coco mix. Transfer to baking dish. Bake in 350 degree oven for 18 minutes.

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