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[Name] Cold Brew With Coconut Ice Cubes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT12H [TotalTime] PT12H25M [DatePublished] 2017-02-13T16:37:00Z [Description] Make and share this Cold Brew With Coconut Ice Cubes 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/53/03/31/YmdpQzL3TJ2H6httrD6w_NEXT%20LEVEL%20TOASTED%20COCONUT%20COLD%20BREW%2016X9.jpg" [RecipeCategory] Breakfast [Keywords] ["Coconut", "Fruit", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 1/2", "2/3", "1"] [RecipeIngredientParts] ["coffee beans", "sweetened flaked coconut", "sweetened condensed milk", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.0 [FatContent] 25.1 [SaturatedFatContent] 21.1 [CholesterolContent] 17.4 [SodiumContent] 253.4 [CarbohydrateContent] 55.5 [FiberContent] 2.6 [SugarContent] 52.9 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a jar with a tight fitting lid, combine coffee grounds and 2 ¼ cups cold water. Stir to combine. Cover and set aside at room temperature for at least 12 hours. Meanwhile, make coconut ice cubes. Preheat oven to 350 and spread coconut onto a rimmed baking sheet. Transfer to oven and toast until golden, stirring occasionally, about 20-25 minutes. Let cool completely. In a measuring cup, combine sweetened condensed milk, 2 ½ cups warm water, and a pinch of salt. Stir to combine. Divide among two 15-cube, 15-ounce capacity silicone ice cube tray. Divide coconut among cubes. Transfer to freezer and freeze until firm, at least 2 hours. Strain the coffee twice through a sieve lined with a coffee filter or cheesecloth. Pour the strained coffee into a large pitcher. Add remaining 2 ¼ cups cold water. Divide among glasses and serve with ice cubes.
[Name] Egg Raviolo [AuthorId] 2001390343 [AuthorName] Kola House [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-02-13T16:39:00Z [Description] Make and share this Egg Raviolo recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["40", "400", "35", "125", "18", "1 1/2", "100", "1", "2", "1", "1"] [RecipeIngredientParts] ["butter", "ricotta cheese", "garlic oil", "mozzarella cheese", "salt", "creme fraiche", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.5 [FatContent] 69.3 [SaturatedFatContent] 43.3 [CholesterolContent] 236.4 [SodiumContent] 4252.8 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 37.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For truffle filling, mix all ingredients together. Do not over mix. Use the ricotta mix to stuff the ravioli and place the yolk in the center of the mix. For the sauce, place the heavy cream butter and pasta water in a pan over medium heat and cook. Add the cre`me fraiche off the fire to the mix. Season with salt and fresh basil. Place the sauce in a warm coup plate and put the ravioli on top. Finish with parmesan and black truffle.
[Name] Caramel Frappucino [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-13T16:41:00Z [Description] Make and share this Caramel Frappucino 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/53/03/33/pyKthnY1RteHW6axn3Bt_NEXT%20LEVEL%20CARAMEL%20FRAPPUCINO%2016X9.jpg" [RecipeCategory] Shakes [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "2", "3", "1", NA] [RecipeIngredientParts] ["coffee", "sugar", "milk", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.5 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 8.8 [SodiumContent] 218.2 [CarbohydrateContent] 29.4 [FiberContent] 0.3 [SugarContent] 6.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 2 frappucinos [RecipeInstructions] In the bowl of a blender, combine coffee, sugar, milk, ice, caramel sundae syrup, and salt. Blend until ice is crushed and mixture is smooth. Transfer to 2 glasses and top with whipped cream and additional caramel syrup, if desired.
[Name] Red Velvet Cheesecake Swirl Brownies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-02-13T16:53:00Z [Description] Make and share this Red Velvet Cheesecake Swirl Brownies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/34/3DI9PtWQPKVHF1e3hKNk_Next%20Level%20Red%20Velvet%20Cheescake%20Brownies%2016x9.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/3", "3", "1 1/2", NA, "2/3", NA, "8"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "kosher salt", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.3 [FatContent] 22.4 [SaturatedFatContent] 13.0 [CholesterolContent] 116.9 [SodiumContent] 107.3 [CarbohydrateContent] 42.0 [FiberContent] 0.6 [SugarContent] 34.0 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 9 brownies [RecipeInstructions] Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper, leaving a 1-inch overhang on all sides, and lightly grease with nonstick cooking spray. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes. In a large bowl, whisk to combine 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and enough red food coloring to turn mixture deep red. Add chocolate-butter mixture and stir until smooth. Add flour and ½ teaspoon salt; stir until just combined and no streaks of dry ingredients remain. Batter should be dark red. Add additional food coloring if necessary. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1/3 cup sugar, remaining egg, remaining ½ teaspoon vanilla extract, and ¼ teaspoon salt until smooth. In a checkerboard pattern, place spoonfuls of brownie and cheesecake batters into prepared pan. Using a butter knife or skewer, swirl to create a marbled effect. Transfer to oven and bake until brownies are set and edges are lightly browned, about 40 minutes. Cool completely on a rack and transfer to refrigerator until well-chilled, at least 2 hours and up to three days in advance. Cut into 9 squares and serve.
[Name] Nutella-Stuffed Red Velvet Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-13T16:56:00Z [Description] Make and share this Nutella-Stuffed Red Velvet Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/35/FGQtJ332ReaPYr78FO76_Next%20Level%20Nutella%20Red%20Velvet%20Cookies%2016x9.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["baking powder", "eggs", "chocolate chips"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 183.3 [FatContent] 13.8 [SaturatedFatContent] 6.5 [CholesterolContent] 21.9 [SodiumContent] 36.1 [CarbohydrateContent] 14.5 [FiberContent] 1.3 [SugarContent] 12.5 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 17 cookies [RecipeInstructions] Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine. Add eggs and oil and combine. Fold in chocolate chips. Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop. Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet. Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm. Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.
[Name] Red Velvet Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-13T16:58:00Z [Description] Make and share this Red Velvet 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/53/03/36/jToEXlXFROSiuEswbJhj_Next%20Level%20Red%20Velvet%20Waffles%2016x9.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "4", "3", "1/4", "2", "1 1/3", "1", "2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["maple syrup", "cream cheese", "Bisquick", "granulated sugar", "cocoa powder", "milk", "egg", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 697.0 [FatContent] 31.1 [SaturatedFatContent] 9.9 [CholesterolContent] 75.8 [SodiumContent] 1078.7 [CarbohydrateContent] 92.5 [FiberContent] 2.9 [SugarContent] 36.1 [ProteinContent] 13.3 [RecipeServings] nan [RecipeYield] 4 waffles [RecipeInstructions] Preheat waffle iron. Preheat oven to 225 degrees. In a microwave safe bowl, combine maple syrup and cream cheese. Microwave on high, in 20 second bursts, whisking at each interval, until cream cheese is melted and mixture is smooth. Set aside. In a medium bowl, mix to combine bisquick, granulated sugar, and cocoa powder. Add milk, egg, oil, and vanilla. Mix until a smooth batter forms. Add enough red food coloring, drop by drop, to yield a deep red color. Spray waffle iron with nonstick cooking spray. Pour <U+2154> cup batter onto waffle iron and let cook until golden on the edges and cooked through. Remove to a cooling rack fit in a sheet pan and transfer to oven to keep warm, if desired. Repeat with remaining batter. Rewarm maple cream cheese syrup if necessary and drizzle atop red velvet waffles. Serve with whipped cream on the side.
[Name] Cake Batter Pancakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2017-02-13T17:03:00Z [Description] Make and share this Cake Batter Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/37/8zYScQGqn9kTe5dx4pg9_Next%20Level%20Birthday%20Cake%20Pancakes%2016x9.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "2 1/2", "2", "1 1/2", "3", "1/3", NA] [RecipeIngredientParts] ["powdered sugar", "milk", "vanilla", "Bisquick", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.9 [FatContent] 14.3 [SaturatedFatContent] 5.2 [CholesterolContent] 153.3 [SodiumContent] 585.6 [CarbohydrateContent] 110.1 [FiberContent] 1.0 [SugarContent] 79.4 [ProteinContent] 11.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk to combine powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Set aside. Add additional milk as necessary to reach a pourable consistency. In a large bowl, mix to combine cake mix, bisquick, and sprinkles. Add remaining 1 ½ cups milk, eggs, and remaining 1 ½ teaspoons vanilla. If desired, add rainbow confetti sprinkles. Mix until smooth. Preheat a nonstick skillet or griddle over medium heat and spray with nonstick cooking spray. Make 8 cake “layers”, pouring two each of the following measurements onto the griddle, in batches as necessary: ¾ cup, ½ cup, ¼ cup, and 2 tablespoons. Cook, flipping once, until pancakes are golden and cooked through, removing pancakes to a baking sheet or plate as they finish cooking. Stack layers, largest to smallest, on a cake stand or serving platter. Drizzle with reserved glaze and top with sprinkles. Cut into wedges and serve, passing any additional glaze on the side.
[Name] Birthday Cake Sweet Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-02-13T17:15:00Z [Description] Make and share this Birthday Cake Sweet Rolls 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/53/03/38/FEtGju2sSBKuHOwuNZXq_Next%20Level%20Birthday%20Cake%20Sweet%20Rolls%2016x9.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Birthday", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3/4", "4", NA, NA, "1", NA, "2", "3", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "kosher salt", "all-purpose flour", "powdered sugar", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.7 [FatContent] 11.8 [SaturatedFatContent] 7.0 [CholesterolContent] 35.1 [SodiumContent] 64.5 [CarbohydrateContent] 27.6 [FiberContent] 0.0 [SugarContent] 26.7 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 9 rolls [RecipeInstructions] ["Preheat oven to 350 degrees. Grease an 8” x 8” square cake pan.", "In a medium bowl, combine cream cheese, cake mix, melted butter, and a pinch of salt. Mix until smooth. Divide into 6 small bowls and tint each one with a different color.", "Place bread dough on a lightly floured work surface. Using a rolling pin, shape the dough into a rectangle, <U+215B>-inch thick and 13” x 10”.", "Spread each rainbow filling across dough in separate stripes, length-wise, getting as close to the edges as possible. Starting with the long, red side of the rectangle, roll the dough up into a log.", "Use a sharp knife or serrated bread knife to carefully slice the log into 9 equal portions. Transfer to prepared cake pan, placing rolls cut side up, 3-by-3. Transfer to oven and bake until golden and puffed, about 30 minutes. Let cool 10 minutes.", "Meanwhile, make glaze. Add confectioners’ sugar, milk, and vanilla to a large bowl. Whisk to combine, adding more milk if necessary to reach a consistency that is thick but pourable.", "Drizzle glaze immediately on cooled birthday cake rolls and top with rainbow sprinkles. Serve warm." ]
[Name] Pink Beet Crust Pizza [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-02-13T17:32:00Z [Description] Pureed beets in the crust give this pie it's blushing hue—top it with even more beets or whatever you like! Adapted from a recipe by Bakers Royale. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/39/T5XphRCyTyK0oHFZYvIp_20170213_202227.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "3", "2", "2", "3/4", "4", "1/2", "1", "1", "5", "4", "1"] [RecipeIngredientParts] ["warm water", "dry active yeast", "flour", "salt", "honey", "beet", "pesto sauce", "mozzarella cheese", "beet", "asparagus", "cherry tomatoes", "eggs", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.1 [FatContent] 4.7 [SaturatedFatContent] 1.8 [CholesterolContent] 98.5 [SodiumContent] 689.5 [CarbohydrateContent] 43.3 [FiberContent] 3.4 [SugarContent] 4.7 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] 2 12-inch crusts [RecipeInstructions] ["Preheat oven to 500 degrees F (with pizza stone if you have one].", "Stir water and yeast together in a bowl until well-combined.", "Add flour, salt, honey and pureed beets to the yeast mixture and mix together.", "Turn the dough out onto a floured countertop and knead it until the flour is mixed inches If the dough is too sticky, add more flour until it's workable.", "Form dough into a ball and place in an oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours.", "When it's doubled in size, divide dough in half for two 12-inch crusts (or refrigerate one of them for later].", "Grease a piece of parchment paper and stretch the dough out on top of it. Place another piece of parchment on top of the dough and use a rolling pin to flatten the dough further to 1/4-inch thickness.", "Top the dough with a thin layer of pesto. Then add mozzarella (sliced or shredded], sliced beets, asparagus and sliced cherry tomatoes. Bake pizza on a pizza stone or baking sheet for 5-8 minutes or until crust is lightly brown.", "Remove from oven and garnish with soft-boiled eggs and arugula." ]
[Name] Basic Roasted Brussels Sprouts [AuthorId] 2001275362 [AuthorName] Probably This [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-13T18:00:00Z [Description] One of our favorite ways to enjoy Brussels sprouts, this recipe sees the sprouts roasted to release that earthy sweet flavor along with shallots and garlic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001275362/Wp3G40xWSqkAxGfgi0Nw_5.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["Brussels sprout", "olive oil", "garlic cloves", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.2 [FatContent] 27.6 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 26.1 [CarbohydrateContent] 10.7 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat your oven to 425 degrees and bring a cast iron skillet to super high heat over the stove. Use a paring knife to remove the rough \"stem\" of the sprouts and peel off the leathery outer leaves. Toss the sprouts into a mixing bowl with the olive oil, salt, and pepper. Pour this mixture into the cast iron skillet, making sure the sprouts are cut-side down. Immediately transfer to the oven. Roast for five minutes without touching, then add the garlic and shallot and give a stir. Roast for five more minutes. Remove from the oven and enjoy as a side dish or as part of a pasta or salad!
[Name] Upma [AuthorId] 805781 [AuthorName] udita [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-02-13T19:20:00Z [Description] Make and share this Upma 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/805781/H9eDyVASp2smm5YAoxIT_20170210_095804.jpg" [RecipeCategory] Breakfast [Keywords] ["Indian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["semolina", "onion", "green chili", "ginger", "curry leaf", "mustard seeds", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.6 [FatContent] 8.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 39.5 [CarbohydrateContent] 78.2 [FiberContent] 7.3 [SugarContent] 4.4 [ProteinContent] 14.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] heat oil in a heavy bottom wok. When oil heats up add the mustard seeds and let them splutter. When the spluttering stops add the onions, green chillies, ginger pieces and curry leaves and saute till transparent. Add your vegetables now. Add salt and 2 cups of water and wait till the water starts boiling. For every cup of semolina 2 cups of water is required. When the water is boiling add your semolina in a steady stream while continuously stirring (utmost care has to be taken at this point or else the umpa will be full of uncooked semolina in the form of balls]. Reduce the flame once all of the semolina i's incorporated and cover with a lid for a minute and then switch off the flame and do not remove the lid for another 5 minutes. Serve piping hot with any chutney of your choice.
[Name] Easy Greek Chicken Soup [AuthorId] 1802395676 [AuthorName] The High Priestess [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-13T19:22:00Z [Description] This is an authentic, home-style Greek chicken soup. I make it with just one large breast (2 halves). However, you can add other parts as well. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "8", "3", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breast", "red onion", "carrots", "leek", "water", "white rice", "whole black peppercorn", "dried thyme", "chicken bouillon cube", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.3 [FatContent] 6.8 [SaturatedFatContent] 2.1 [CholesterolContent] 147.8 [SodiumContent] 308.8 [CarbohydrateContent] 12.1 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the chicken breast, water, bouillon cube, peppercorns, bay leaf and thyme in a large stockpot. Simmer covered until the chicken breast is tender. Strain the liquid, remove the chicken from the bone and set aside, and then pour the strained liquid back into the stockpot. Add the chopped onion, leek, carrots, and rice to the pot. Simmer until the vegetables and rice are cooked. About 20-30 minutes. Beat the egg yolks with the lemon juice and set aside. When the vegetables and rice are done pour about 1/2-1 cup of the hot soup slowly into the egg-lemon mixture, a large spoonful at a time until the egg-lemon mixture is the same temperature as the soup. Do not add the hot liquid all at once. Do it slowly. Pour back into the stockpot. Cut the chicken breast in chunks and add to the soup. Taste and add salt if necessary. Serve in bowls drizzled with a little olive oil.
[Name] 3-Layer Chocolate Caramel Cookie Bars [AuthorId] 2001386315 [AuthorName] Lexi8185 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-02-13T19:22:00Z [Description] Make and share this 3-Layer Chocolate Caramel Cookie Bars 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/2001386315/A97eNMdNTNq4BZbv26Qs_3C.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/2", "1/2", "1/4", "1 1/4", "2", "1", "4", "3/4", "1/2", "1", "1/2", "1/4", "1", "3", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "vanilla extract", "salt", "all-purpose flour", "evaporated milk", "water", "cocoa powder", "chocolate chips", "butter", "brown sugar", "evaporated milk", "vanilla", "mini marshmallows", "corn syrup", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.2 [FatContent] 26.2 [SaturatedFatContent] 16.1 [CholesterolContent] 44.5 [SodiumContent] 237.2 [CarbohydrateContent] 85.3 [FiberContent] 2.8 [SugarContent] 64.2 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 12 bars [RecipeInstructions] Cookie Layer: Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined. Add in flour and mix until the dough starts to form a crumbly mixture. Mix in evaporated milk until the dough starts to look like play-dough. Add water. Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips. Press the dough into a 10x10 (or 9x11] inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes. Caramel Layer: While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat. Add brown sugar and stir on medium-high heat for 2 minutes. Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly. Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes. Chocolate Marshmallow Layer: In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer. Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
[Name] Great Grandma Evelyn's Uncooked Fruitcake [AuthorId] 2001386406 [AuthorName] Luna Lovegood [CookTime] PT20M [PrepTime] PT72H [TotalTime] PT72H20M [DatePublished] 2017-02-13T19:22:00Z [Description] This is an awesome recipe. Only five ingredients and pretty simple to make (even easier if you have a food processor). [Images] character(0) [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] "dates" [AggregatedRating] nan [ReviewCount] nan [Calories] 6668.2 [FatContent] 350.4 [SaturatedFatContent] 70.8 [CholesterolContent] 104.0 [SodiumContent] 4834.4 [CarbohydrateContent] 825.7 [FiberContent] 73.6 [SugarContent] 373.9 [ProteinContent] 129.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] ["In a large bowl combine wafers, dates, cherries (if using], and nuts.", "Mix well, then pour Eagle Brand Milk over and continue to mix until all dry ingredients are saturated with the milk. You may have to use your hands to mix as this mixture is quite stiff.", "You might have to add a little more milk or water- but only a little at a time.", "Line a loaf pan with waxed paper letting it extend over the sides some.", "Pack the mixture in the prepared pan, leaving no spaces. Refrigerate 2-3 days before slicing to serve. Slice thinly and refrigerate remaining cake." ]
[Name] Tastebud Poppin' Pork Piccata [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2017-02-13T19:23:00Z [Description] "Recipe courtesy of Guy Fieri, on behalf of the National Pork Board from the website PorkBeinspired.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/45/OvP4Z6KFQf6jbgXA3jl6_pork%20piccata3.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/2", "1/4", "5", "4", "4", "5", "2 1/4", "1 1/4", "1"] [RecipeIngredientParts] ["dry white wine", "garlic clove", "lemon peel", "fresh lemon juice", "capers", "dijon-style mustard", "cracked black pepper", "fine sea salt", "Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.8 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 985.6 [CarbohydrateContent] 6.3 [FiberContent] 1.1 [SugarContent] 0.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl. Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature. or in refrigerator for up to 1 hour. Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat. Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 155 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes. Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers. Cut into serving pieces before serving.
[Name] Melon Fizzy [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-13T19:23:00Z [Description] A sparkling cold combination of watermelon, cantaloupe, or honeydew melon and a ginger ale is a remarkable sweet favorite made as a beverage. [Images] character(0) [RecipeCategory] Melons [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["cantaloupe", "watermelon", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.9 [CarbohydrateContent] 16.7 [FiberContent] 0.6 [SugarContent] 16.4 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] 4 glasses [RecipeInstructions] Cut cantaloupe, honeydew, or watermelon into cubes or balls. Pour ginger ale over for a sparkling appetizer.
[Name] Chicken With Pesto Asparagus and Tomatoes [AuthorId] 3489 [AuthorName] Shari Freeman [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-13T19:24:00Z [Description] Make and share this Chicken With Pesto Asparagus and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Vegetable", "Meat", "Free Of...", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1", "5", "1", "2", "1"] [RecipeIngredientParts] ["parchment paper", "chicken breast", "asparagus", "roma tomato", "pesto sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.3 [FatContent] 27.4 [SaturatedFatContent] 5.8 [CholesterolContent] 92.8 [SodiumContent] 114.7 [CarbohydrateContent] 8.3 [FiberContent] 3.6 [SugarContent] 3.5 [ProteinContent] 34.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees farhenheit (200 degrees celius]. Fold the parchment paper in half, then open up. Cut the ends of the asparagus and lay them on one half of the parchment paper. Drizzle on oil and sprinkle with salt and pepper. Lay the chicken on the asparagus, season with salt and pepper, and spread on the pesto. Top with tomato slices. Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges. Bake for 25-30 minutes or until internal temperature of chikcen reaches 165 degrees fahrenheit (75 degrees celcuis]. Enjoy!
[Name] Shrimp Chowder [AuthorId] 2001362441 [AuthorName] Sue K. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-13T19:24:00Z [Description] This savory soup was made by me on a Friday, when we traditionally go meatless and seek out fish recipes. It was totally made of what I happened to have on hand. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "3", "3", "1/4", "1/2", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["onion", "frozen corn", "coconut cream", "garlic cloves", "bay leaves", "cumin", "turmeric", "salt", "black pepper", "oregano leaves", "baby shrimp", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.7 [FatContent] 14.5 [SaturatedFatContent] 10.8 [CholesterolContent] 99.6 [SodiumContent] 1250.0 [CarbohydrateContent] 53.3 [FiberContent] 2.4 [SugarContent] 35.4 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] 10-12 cups [RecipeInstructions] ["Saute onions in olive oil.", "Start a tea kettle of about 8 cups of water to boil.", "Mince the garlic and add to onions when they become translucent.", "Add about 4 cups of boiling water to onions, along with the bag of frozen corn. Let simmer about 10 minutes.", "Add all the seasonings, except the oregano.", "Add the coconut cream and simmer about 10 minutes.", "Lastly, add the shrimp and oregano. Add boiling water to suit yourself, and adjust seasonings.", "Simmer on very low heat another 10 - 15 minutes and serve." ]
[Name] Crock Pot Italian Seasoned Pork [AuthorId] 2001356926 [AuthorName] aylett [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-02-13T19:25:00Z [Description] Make and share this Crock Pot Italian Seasoned Pork 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/2001356926/g6rljMkOSLefUQwHVNhY_1486853556244-1958287530.jpg" [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["4", "10 1/2", "1/2", "1", "1 1/2", "1 1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["boneless pork chops", "onion", "garlic powder", "parsley flakes", "ground black pepper", "red wine", "Worcestershire sauce", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.3 [FatContent] 17.3 [SaturatedFatContent] 5.6 [CholesterolContent] 124.0 [SodiumContent] 907.5 [CarbohydrateContent] 9.2 [FiberContent] 0.5 [SugarContent] 2.4 [ProteinContent] 42.0 [RecipeServings] 4.0 [RecipeYield] 4 Chops [RecipeInstructions] Spray crock pot with non-stick cooking spray Place chops in crock pot. In small bowl combine soup, onion, Italian Seasoning, garlic powder, parsley flakes, and pepper. Spread over chops. In small bowl combine red wine, Worcestershire sauce, and soy sauce. Pour evenly around chops. Cook on low 5-6 hours or until internal temperature reaches 170* F.
[Name] Simple Meatballs [AuthorId] 2001247601 [AuthorName] The Cook [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-02-13T19:26:00Z [Description] I use this recipe for homemade meatballs as a great weeknight meal. It is fast, and you can add it to pasta or marinara sauce. Not spicy, but flavorful. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/50/0Oe9xmlLS4qGPnHACCp3_FullSizeRender.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2 - 2", "2", "2", "1", "1"] [RecipeIngredientParts] ["milk", "lean ground beef", "eggs", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.2 [FatContent] 27.5 [SaturatedFatContent] 10.5 [CholesterolContent] 202.6 [SodiumContent] 472.3 [CarbohydrateContent] 31.9 [FiberContent] 1.7 [SugarContent] 2.5 [ProteinContent] 46.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375º.", "Place meat in a large bowl with the eggs.", "In another bowl, thoroughly soak the bread in milk.", "Add the bread and milk to the meat and eggs. Use your hands to knead the eggs and soaked bread into the meat.", "Add the breadcrumbs. Continue to knead. Add more breadcrumbs as needed.", "Once the ingredients are evenly distributed, roll in balls a little bigger than a golf ball.", "Cover the bottom of a pan with olive oil. Place the meatballs in the pan.", "Cook for about 45 minutes, or until the outside is brown." ]
[Name] Paleo - Chocolate Chip Cookies [AuthorId] 2375878 [AuthorName] 40Holding [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-13T19:26:00Z [Description] I found this Paleo Chocolate Chip recipe on Primal Palate. http://www.primalpalate.com/paleo-blog/chocolate-chip-cookies/ [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Chocolate Chip Cookies", "Dessert", "Cookie & Brownie", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["coconut oil", "pure maple syrup", "eggs", "baking soda", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.4 [FatContent] 19.4 [SaturatedFatContent] 14.2 [CholesterolContent] 37.2 [SodiumContent] 377.3 [CarbohydrateContent] 26.8 [FiberContent] 1.5 [SugarContent] 23.3 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] 40 Cookies [RecipeInstructions] ["Preheat oven to 375 degrees.", "In a medium sized mixing bowl combine dry ingredients.", "In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.", "Pour wet ingredients into dry and beat with hand mixer until combined.", "Melt coconut oil, pour into batter, and continue to blend until combined.", "Stir in chocolate chips.", "On a parchment lined baking sheet, drop tablespoon sized balls of cookie dough.", "Bake for 15 minutes.", "Let cool and serve with a cold glass of almond milk!" ]
[Name] Chocolate Caramel Cookie Bars [AuthorId] 2001386315 [AuthorName] Lexi8185 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-02-13T19:27:00Z [Description] Amazing, eggless bars with three layers: chocolate cookie, caramel crunch, and chocolate marshmallow. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386315/Jhm12PtPTGesvJ7crhGZ_3C.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/2", "1/2", "1/4", "1 1/4", "2", "1", "4", "3/4", "1/2", "1", "1/2", "1/4", "1", "3", "1", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "vanilla extract", "salt", "all-purpose flour", "evaporated milk", "water", "cocoa powder", "chocolate chips", "butter", "brown sugar", "evaporated milk", "vanilla", "mini marshmallows", "corn syrup", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.2 [FatContent] 26.2 [SaturatedFatContent] 16.1 [CholesterolContent] 44.5 [SodiumContent] 237.2 [CarbohydrateContent] 85.3 [FiberContent] 2.8 [SugarContent] 64.2 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 12 bars [RecipeInstructions] Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined. Add in flour and mix until the dough starts to form a crumbly mixture. Mix in evaporated milk until the dough starts to look like play-dough. Add water. Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips. Press the dough into a 10x10 (or 9x11] inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes. While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat. Add brown sugar and stir on medium-high heat for 2 minutes. Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly. Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes. In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer. Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
[Name] Japanese Takana Pork - Microwave Recipe [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-02-13T19:28:00Z [Description] A Japanese-style dish made from takana or pickled mustard leaves with thinly sliced pork. It's very tasty and healthy dish. Add plenty of vegetables to make this dish colorful. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "< 60 Mins", "Steam", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["150", "1", "1", "1/2", "1/2", "30", "50", "1", "1/4", "3", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["pork", "ginger", "sake", "soy sauce", "mustard", "shiitake mushroom", "water", "carrots", "scallions", "yellow onion", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.9 [FatContent] 11.1 [SaturatedFatContent] 2.9 [CholesterolContent] 63.0 [SodiumContent] 466.0 [CarbohydrateContent] 5.9 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 22.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice the pork into 2-cm strips then marinate it with the grated ginger, sake, soy sauce and sesame oil for 30 minutes. Drain the shiitake then remove the stem. Slice the head thinly. Chop the onion and the scallions. Slice the carrot into thin strips. Mix the pork and vegetables in a microwave-safe bowl then cover/wrap it with a microwave-safe kitchen wrap. Put in the microwave then cook for 5 minutes using 600W. Take out from the microwave then add the cornstarch water then mix. Put back the cover/wrap then microwave for 1 minute. Let it stand for 2 minutes before taking the cover. Mix well before serving.
[Name] Hawaiian Sticky Chicken (Slow Cooker) [AuthorId] 1318276 [AuthorName] Lilly225 [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2017-02-13T19:28:00Z [Description] Make and share this Hawaiian Sticky Chicken (Slow Cooker) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1/2", "1/4", "2", "1/4", "1/4", "1", "4", NA, "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "chicken broth", "pineapple tidbits", "salt", "soy sauce", "hoisin sauce", "crushed red pepper flakes", "Wondra Flour", "scallions", "sesame seeds", "long grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.8 [FatContent] 5.8 [SaturatedFatContent] 1.3 [CholesterolContent] 97.2 [SodiumContent] 2026.9 [CarbohydrateContent] 111.0 [FiberContent] 3.3 [SugarContent] 25.6 [ProteinContent] 44.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the chicken breasts, chicken broth, pineapple juice, garlic cloves and salt in your slow cooker and set on high. Cook for 4 hours then remove the chicken to a cutting board. Drain the broth from the slow cooker into a large measuring cup or bowl. Measure out 2 cups of the broth and put back into the slow cooker. Add the apricot jam, pineapple tidbits, soy sauce, teriyaki sauce, hoisin, crushed red pepper flakes and Wondra® flour to the broth and whisk to combine. Shred the chicken with two forks and return to the slow cooker with the sauce. Stir to combine the chicken with the sauce, cover and cook on high for 1 more hour. While chicken is cooking for the last hour cook rice according to the package directions. Serve chicken and sauce over hot cooked rice, and garnish with chopped scallions and sesame seeds.
[Name] Peppery Pork [AuthorId] 308201 [AuthorName] Miss Kelley [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-13T19:29:00Z [Description] Make and share this Peppery Pork recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "2", "1/3", "1/2", "2", "1", "1", "2", "6", "1"] [RecipeIngredientParts] ["boneless pork", "soy sauce", "cornstarch", "water", "fresh coarse ground black pepper", "gingerroot", "garlic clove", "napa cabbage", "green onions", "bamboo shoots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.8 [FatContent] 24.1 [SaturatedFatContent] 6.9 [CholesterolContent] 76.0 [SodiumContent] 1078.1 [CarbohydrateContent] 8.6 [FiberContent] 2.5 [SugarContent] 3.1 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Partially freeze pork, slice thinly into bite-sized strips. In small bowl, combine soy sauce into cornstartch; stir in water and pepper. Set aside.", "Preheat a wok or large skillet over high heat; add 1/2 of cooking oil. Stir-fry ginger and garlic in hot oil for 30 seconds. Add cabbage; stir fry 2 minutes. Add green onions and bamboo shoots; stir fry 1 minute. Remove vegetables. Add remainder of cooking oil. Add half of pork to hot wok and stir fry 2 minutes. Remove pork. Stir fry remaining pork 2 minutes. Return all meat to the wok. Stir soy sauce mixture and stir into pork. Cook and stir until thick and bubbly. Stir in vegetable and cook 1 minutes. Serve at once. Makes 4 servings." ]
[Name] Princess Split Pea Soup [AuthorId] 3489 [AuthorName] Shari Freeman [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2017-02-13T19:29:00Z [Description] I found this recipe years ago in the Atlanta Journal Constitution. It is my go-to recipe for a leftover ham bone. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "2", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["water", "yellow onion", "celery", "carrot", "water", "bay leaves", "ham", "dried tarragon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.6 [FatContent] 13.6 [SaturatedFatContent] 3.9 [CholesterolContent] 73.5 [SodiumContent] 2768.9 [CarbohydrateContent] 84.5 [FiberContent] 27.2 [SugarContent] 19.1 [ProteinContent] 62.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sort and rinse peas. Place peas in 6-quart stockpot with 6 cups water. Bring water to boil and boil peas for 2 minutes. Let stand for 1 hour. Drain. Heat a large nonstick skillet and coat with nonstick cooking spray. Saute the onion, celery and carrots until softened, about 3 minutes. To the peas, add the chicken stock or water, bay leaves and ham. Bring to a boil, reduce heat and simmer for 1 hour. Add the vegetables, tarragona ndsalt; simmer for 30 minutes. Remove the bone from the soup, remove the meat from the bone, then return the meat to the soup. Serve immediately.
[Name] Pacific Rim Tuna Salad Plate [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-02-13T19:29:00Z [Description] A Tuna Salad infused with herbs and spices from the Pacific Rim. A complete Plate Lunch or serve as a sandwich. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/66/15/9/E2xbYNLvRaakqVGsFHER_TUNA%20SALAD%20PLATE%20(2).JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/3", "1/3", "1", "1", "1", "1", "2", "2", "2", "2", "1/2", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["albacore tuna", "bell pepper", "green bell pepper", "carrot", "fresh thyme", "fresh chives", "fresh cilantro", "fresh marjoram", "fresh dill", "garlic powder", "hawaiian sea salt", "lemon pepper", "Hellmann's mayonnaise", "hard-boiled egg", "butter lettuce", "jalapeno-stuffed green olives", "cherry tomatoes", "red radish", "kosher dill pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.7 [FatContent] 13.6 [SaturatedFatContent] 2.5 [CholesterolContent] 81.0 [SodiumContent] 1617.7 [CarbohydrateContent] 19.1 [FiberContent] 4.0 [SugarContent] 7.8 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] 4 Plates [RecipeInstructions] ["In a large bowl combine tuna, bell pepper, carrot, Maui onion, Pepperoncino peppers, fresh herbs, garlic powder, Hawaiian sea salt and lemon pepper. Use a \"Pastry Knife\" to mix salad until all ingredients are combined.", "Fold in chopped hard boiled egg. Season to taste with Hawaiian sea salt and Lemon pepper to tastes. Chill Tuna Salad for 30-minutes.", "Garnish for the plate:", "Place chopped Butter Lettuce on four (4] Chilled Salad Plates with 4-ounce scoop of Tuna Salad. Place Jalapeno Stuffed Green Olives, Cherry Tomatoes, Sliced Red Radishes and Sliced Kosher Dill pickles on plates." ]
[Name] Quick and Easy French Toast for Two [AuthorId] 2001305189 [AuthorName] imi.treelover [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-02-13T19:31:00Z [Description] This is the perfect recipe if you are craving a sweet and simple weekend breakfast. Only using six ingredients to make the French Toast, its cinnamon sweet taste pairs very well with syrup, powdered sugar, and fresh fruits. My whole family loved it, and I hope you will love it too! Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001305189/BYQP8QiUSWYxw43v58jT_20170212_091918%20(1).jpg" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2/3", "1", "1/4", "1/8", "1", "4", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "milk", "brown sugar", "cinnamon", "nutmeg", "coconut oil", "powdered sugar", "banana", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.8 [FatContent] 13.9 [SaturatedFatContent] 8.9 [CholesterolContent] 104.4 [SodiumContent] 331.6 [CarbohydrateContent] 31.9 [FiberContent] 1.4 [SugarContent] 4.5 [ProteinContent] 9.7 [RecipeServings] nan [RecipeYield] 4 large slices [RecipeInstructions] In a large shallow bowl, whisk the egg and milk until slightly frothy. Mix in the brown sugar, then follow with the cinnamon and nutmeg. Place a piece of bread into the mixture and allow it to soak on each side. While the bread is soaking, heat the oil in a nonstick pan. After 30 seconds on each side in the egg mixture, place the bread into the pan and cook evenly on both sides, until golden to dark brown on each side and the egg mixture does not run from the toast when pressed. Repeat steps 3-4 for all your slices of bread or until the mixture runs out. If desired, serve your French Toast warm and cut into trangles with the maple syrup, powered sugar, and fruit. Enjoy!
[Name] Grilled Chicken [AuthorId] 2001008516 [AuthorName] lynn.demeter [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-13T19:32:00Z [Description] Make and share this Grilled Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.8 [FatContent] 16.8 [SaturatedFatContent] 4.8 [CholesterolContent] 116.2 [SodiumContent] 1510.0 [CarbohydrateContent] 0.9 [FiberContent] 0.3 [SugarContent] 0.0 [ProteinContent] 38.0 [RecipeServings] 5.0 [RecipeYield] 2 pounds [RecipeInstructions] put the salt, pepper and spices on the chicken breats. grill the chicken until it is cooked.
[Name] Taiwanese Eggplant Salad [AuthorId] 2000325333 [AuthorName] raistlin2156 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-02-13T19:32:00Z [Description] Make and share this Taiwanese Eggplant Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000325333/ME1uGlo3TgucXfZ4eoU8_IMG_1340.JPG" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2", "1/2", "1", "1", "1", "3", "3", "1"] [RecipeIngredientParts] ["Chinese eggplants", "bulb of garlic", "chili pepper", "ginger", "cilantro", "sugar", "fish sauce", "vinegar", "oyster sauce", "olive oil", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.9 [FatContent] 12.7 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 504.3 [CarbohydrateContent] 45.7 [FiberContent] 24.0 [SugarContent] 17.5 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Top Eggplants and slit down all sides through skin and steam for 15 minutes. mix together Garlic, chili, ginger, cilantro, sugar, fish sauce, sesame oil, vinegar, and oyster sauce in a bowl. heat olive oil and add to sauce. Add Hot water and stir. Cool Eggplant in ice water bath, drain and serve with sauce.
[Name] Holiday Pumpkin Dip [AuthorId] 2375878 [AuthorName] 40Holding [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-13T19:32:00Z [Description] Make and share this Holiday Pumpkin Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] [NA, "1", NA, "1"] [RecipeIngredientParts] ["pumpkin puree", "Cool Whip", "pudding", "pumpkin pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.6 [FatContent] 7.7 [SaturatedFatContent] 6.6 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 7.0 [FiberContent] 0.0 [SugarContent] 7.0 [ProteinContent] 0.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together. serve with ginger snap cookies.
[Name] Creamy Orange Smoothie [AuthorId] 2001390048 [AuthorName] kayla.remigio [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-13T19:33:00Z [Description] Make and share this Creamy Orange Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1/4", "1", "8", "1"] [RecipeIngredientParts] ["milk", "powdered sugar", "vanilla", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.3 [FatContent] 3.9 [SaturatedFatContent] 2.1 [CholesterolContent] 12.8 [SodiumContent] 100.8 [CarbohydrateContent] 45.5 [FiberContent] 0.5 [SugarContent] 36.0 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Put orange juice, milk, egg whites, sugar, and vanilla in the blender. Blend for approximately 30 seconds or until well combined. 2. Then, place ice cubes into blender until consistency is smooth. 3. Pour into glass and sprinkle cinnamon on top (optional].
[Name] Potato Bread Rolls [AuthorId] 2001390090 [AuthorName] EatChim [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-02-13T19:38:00Z [Description] "A delicious way to use leftover mashed potatoes The recipe can be doubled, halved, or varied in other ways to suit the quantity of leftovers or your personal preference. These can be served with ketchup or any other dipping sauce." [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["mashed potatoes", "onion", "chili powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 68.0 [CarbohydrateContent] 6.4 [FiberContent] 0.4 [SugarContent] 0.7 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat one tablespoon of oil in a frying pan over medium high heat. Add the chopped onions, and saute until they are softened. Mix the turmeric and chili powder into the frying pan and remove the pan from the heat. Stir the mashed potatoes and cilantro into the frying pan; stir to mix well. Sprinkle a few drops of water onto each slice of bread. Flatten the bread gently. Spoon 1/4 of the potato mixture onto the slice of bread. Roll the bread into a cylinder. Seal the edges together by pinching the ends with your fingers, use more water if it is necessary to keep the bread sealed. Do the same with the remaining 3 slices of bread. Pour the three tablespoons of oil into a large frying pan or wok. Heat the oil to a high heat. Place the bread rolls into the hot oil and fry until crispy.
[Name] Baked Penne [AuthorId] 2001213816 [AuthorName] Canzior [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-02-13T19:39:00Z [Description] Make and share this Baked Penne 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/2001213816/w6PlUOa5TzGNcnglXq4x_20151206_184534.jpg" [RecipeCategory] European [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "24", "1", "1", "1", "1", "1/2", "1/2", "16", "16", "16"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "penne", "yellow onion", "green pepper", "mushroom", "carrot", "spinach", "diced tomatoes", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 737.5 [FatContent] 42.1 [SaturatedFatContent] 21.0 [CholesterolContent] 121.6 [SodiumContent] 1568.2 [CarbohydrateContent] 46.6 [FiberContent] 7.1 [SugarContent] 8.9 [ProteinContent] 43.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix the ground beef and ground sausage thoroughly together. You'd like to have a little bit of each in every bite. Place your peppers, onions, mushrooms, spinach, and carrots in a pan, with a little olive oil. Once browned, add tomato sauce and diced tomatoes, Let simmer for about 5 minutes, slowly add cheddar & salt and pepper, to taste. Stir in the cheddar until it lightens your sauce. Sprinkle sugar in to taste, until your sauce is no longer tart. Add meat into sauce and let simmer for 10 minutes. Boil water with butter and salt. Add penne once water is boiling. Strain pasta and pour into baking dish. Sprinkle cheddar over pasta, then spread sauce evenly over pasta. Sprinkle parmesan to cover the entire top. Put in oven until edges of parmesan brown. About 20-25 minute. Remove and serve.
[Name] One-Pot Taco Pasta [AuthorId] 2001060069 [AuthorName] Alyssia Mind Over [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-13T23:02:00Z [Description] Make and share this One-Pot Taco Pasta 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/TV4t98fLTwmD8b75kujv_taco-pasta2.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "2", "1", "1", "1", "2", "8", "1", "1/2", "2"] [RecipeIngredientParts] ["onion", "garlic cloves", "lean ground beef", "salt", "corn", "salsa", "water", "rotini pasta", "cheese", "fresh tomato", "fresh cilantro"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 291.9 [FatContent] 9.9 [SaturatedFatContent] 4.6 [CholesterolContent] 45.9 [SodiumContent] 572.2 [CarbohydrateContent] 31.4 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Preheat large, deep skillet/saucepan over medium heat. Spray cooking spray and add onion, garlic and beef. Season with salt and taco seasoning and cook, stirring occasionally until cooked through. Drain excess fat if necessary. Stir in corn, beans, salsa, pasta, and 2 cups water. Bring to a boil, cover, reduce heat and simmer until pasta is cooked through, 10-15 minutes, stirring occasionally. Remove from heat and stir in cheese, tomatoes & cilantro. Enjoy!
[Name] Adygei Seasoned Salt [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-14T03:05:00Z [Description] A very flavorful seasoned salt used in everyday Russian (from the Caucasus) cooking. use wherever salt is called for in recipes for meats, vegetables and breads and casseroles, soups. [Images] character(0) [RecipeCategory] Russian [Keywords] ["European", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["garlic", "salt", "ground coriander", "cilantro", "dill", "parsley", "marjoram", "basil", "savory", "paprika", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 pint [RecipeInstructions] Garlic cleaned, washed and ground using a blender or grater. To add minced garlic salt and all the spices. First, the mixture is stirred thoroughly, then carefully rubbed and pounded in a mortar. Ready Adygei salt shift into a clean glass jar, cover with a lid and store in a dry place. Note: Composition of spices, as well as their number may be different, it all depends on your taste preferences. Adygei salt is used as a seasoning for ready meals.
[Name] Nordic 'stone Age' Nut and Seed Bread [AuthorId] 2000831231 [AuthorName] Diane [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-02-14T03:20:00Z [Description] Make and share this Nordic 'stone Age' Nut and Seed Bread 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/53/03/67/r9KJM8zLTHi9LaOui5Rw_1468758459825527.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/67/iLBBQx8eR3SRdqFvxfrP_10218351719762730.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/67/4LQrHOqoSoGCmMpUvUZy_Mmm_A_fresh_loaf_of_Nordic_Stone_Age_bread._For_tonights_Relief_Society_birthday_party.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/67/4LQrHOqoSoGCmMpUvUZy_Mmm_A_fresh_loaf_of_Nordic_Stone_Age_bread._For_tonights_Relief_Society_birthday_party.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/67/iLBBQx8eR3SRdqFvxfrP_10218351719762730.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530367/4bx5q8mS9ylwUey58Vph_27718678_10105238412256732_1671773394_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/67/6y7MUUxzTGiBBted6nJ6_1468758479825525.jpg" ] [RecipeCategory] Nuts [Keywords] ["High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/3", "1 1/2", "5"] [RecipeIngredientParts] ["pecans", "walnuts", "flax seed", "sunflower seeds", "sesame seeds", "olive oil", "kosher salt", "eggs"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 5828.6 [FatContent] 523.6 [SaturatedFatContent] 63.6 [CholesterolContent] 930.0 [SodiumContent] 4400.4 [CarbohydrateContent] 170.3 [FiberContent] 108.1 [SugarContent] 20.6 [ProteinContent] 194.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Combine all nuts and seeds in large bowl. add salt, olive oil and eggs. stir well to combine. spoon into parchment lined load pan; pressing down and flattening the top. bake at 325 for one hour.
[Name] Glazed Lavender Tea Cake [AuthorId] 587675 [AuthorName] Sandy in Dayton [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-02-14T17:34:00Z [Description] I found this recipe on the Taylor & Colledge website and want to convert it to US measurements and temps - If you can not find the Vanilla or lavender extract pastes you can get them at the web site Taylor&Colledge.com [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "7", "1/2", "1/2", "1", "1", "1 3/4", "1", "1", "1/4", "1", NA, "1/3", "1", "1/4"] [RecipeIngredientParts] ["caster sugar", "butter", "vanilla bean paste", "egg", "plain flour", "baking powder", "baking powder", "salt", "plain fat-free yogurt", "icing sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.0 [FatContent] 11.0 [SaturatedFatContent] 6.7 [CholesterolContent] 50.6 [SodiumContent] 292.4 [CarbohydrateContent] 53.6 [FiberContent] 0.7 [SugarContent] 32.3 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] METHOD. Preheat oven to 350°F Grease and line a loaf pan. Beat sugar, butter, vanilla bean paste, and lavender extract paste together in a mixer on medium speed until well-blended (about 5 minutes]. Beat in the egg and egg white. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter and eggs in three batches, alternating with the yogurt, beginning and ending with the flour mixture. Pour the batter into prepared pan. Bake for one hour or until a skewer comes out clean. Leave to cool in the tin for ten minutes, before removing to a wire rack to cool completely. Stir together the ingredients for the icing in a small bowl. Spread the icing over the cooled cake and serve.
[Name] Raspberry Coffee Cake [AuthorId] 2001308012 [AuthorName] Samantha S. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-02-14T18:09:00Z [Description] Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/69/cwqnPHRFSkWRl00RdV5m_Beauty1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/69/Si9wg5qIRYOwIGVT8m3Q_Beauty3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/69/UIz5KONRCKF23qKos0NX_Beauty2.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2 1/4", "2/3", "1", "1/2", "1 3/4", "1 1/2", "3/4", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "light brown sugar", "kosher salt", "fresh raspberries", "baking powder", "granulated sugar", "egg", "vanilla", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 199.1 [FatContent] 5.6 [SaturatedFatContent] 2.6 [CholesterolContent] 21.5 [SodiumContent] 161.5 [CarbohydrateContent] 34.5 [FiberContent] 1.7 [SugarContent] 19.4 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 1 cake [RecipeInstructions] Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt. Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries. Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder. In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla. Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries. Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached. Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.
[Name] Birthday Cake Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-14T21:36:00Z [Description] Make and share this Birthday Cake Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/70/yaTDWB5BR6SmVOlZ7nhj_Next%20Level%20Birthday%20Cake%20Cookies%2016x9.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530370/yGLJu8LWRy6jVr9NIp8f_image.jpeg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["baking powder", "eggs", "white chocolate chips"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 209.6 [FatContent] 11.4 [SaturatedFatContent] 2.9 [CholesterolContent] 19.5 [SodiumContent] 202.7 [CarbohydrateContent] 25.6 [FiberContent] 0.5 [SugarContent] 19.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place sprinkles in a small bowl. In a medium bowl, combine cake mix and baking powder. Add eggs and oil and mix until combined. Add chocolate and white chocolate chips and stir to incorporate. Form balls, 2 tablespoons each, and roll in sprinkles to coat. Place on prepared baking sheets, spacing 2-inches apart. Transfer to oven and bake until just starting to crisp on the edges, about 14-16 minutes.
[Name] Homestead Ultimate Bread [AuthorId] 457735 [AuthorName] brenda-ohio [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2017-02-14T22:41:00Z [Description] I have made a LOT of bread in my 55 years. This recipe made the easiest, most delicious, ultimate bread. You have got to try it, to believe it! [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["6 1/2", "2 1/2", "1", "1/3", "1/4", "1", "2"] [RecipeIngredientParts] ["bread flour", "water", "fast rising yeast", "honey", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.8 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 2.2 [SodiumContent] 84.8 [CarbohydrateContent] 25.6 [FiberContent] 0.9 [SugarContent] 3.4 [ProteinContent] 3.2 [RecipeServings] 28.0 [RecipeYield] 28 2 loaves [RecipeInstructions] In a kitchen-aide type mixer, place 2 cups bread flour, your hot water ( not boiling], and your yeast. Mix to combine, then allow this to sponge for 15 minutes. Once your sponge is complete, add the rest of your flour, salt, honey and oil. Mix well to combine, then set your mixer to knead for 10 minutes. After kneading allow your dough to rest for 10 minutes. Spray 2 bread pans with cooking spray, or lightly grease by hand. Flour your hands and scrape the dough from your mixer bowl onto a lightly floured surface. (Don't add more flour to the dough at this point]. Spit dough in half as close as you can. Take each half and knead into the shape of log just under the length of the bread pans. Set loaves into oiled pans. Spray tops with cooking spray. Allow dough to rise in the bread pans for 50 minutes (or until double in size] in a warm spot. Preheat oven to 350° for 10 more minutes, allowing bread to continue to rise while the oven heats. Place pans into preheated oven and bake at 350° for 30 minutes. Remove pans from oven and set aside for 10 minutes. Then rub butter all over tops of each loaf. Remove loaves from pans and rub butter on all sides. Set loaves on a clean kitchen towel or wax paper to cool completely. (must let cool completely in order to slice easily]. Slice bread and place your slices into airtight bags. I got 14 nice sized slices per loaf. Enjoy!
[Name] Chicken Tortilla Soup [AuthorId] 2001391684 [AuthorName] Christine A. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-02-14T22:41:00Z [Description] Cheesey chicken soup with a kick! So many compliments on this, this is my own recipe I developed over many years! [Images] character(0) [RecipeCategory] Clear Soup [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "2", "4", "2", "1/2", "1", "1", "1", "1", "1", "1", "2 -3", "1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["chicken broth", "chicken breasts", "bay leaves", "garlic powder", "salt", "black pepper", "onion powder", "cumin", "chili powder", "cilantro", "chicken bouillon cubes", "rotel", "water", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 908.2 [FatContent] 50.2 [SaturatedFatContent] 20.4 [CholesterolContent] 123.1 [SodiumContent] 3691.0 [CarbohydrateContent] 69.8 [FiberContent] 6.6 [SugarContent] 5.3 [ProteinContent] 48.4 [RecipeServings] nan [RecipeYield] 10-12 Cups [RecipeInstructions] ["Put chicken in large stock pot with 6 cups chicken broth and all of the spices. Use just 1 bouillon cube until chicken is cooked. Bring to a boil, cover and reduce to simmer until chicken is cooked through. About 20-30 minutes. (I usually cut into the middle of the breast to check.] Remove chicken from pot and set aside to cool.", "Add cheddar cheese soup, (scrape can with rubber spatula] and add strained can of corn. Add diced tomatoes and green chilles ( optional] *this will make it spicy. Add 2 cups water and 2 chicken bouillon cubes or 2 tbsp chicken base. Cover and continue to simmer another 15-20 minutes.", "While your soup is continuing to cook, chop your cooled chicken breasts. Remove and discard the skin. Remove the main part of the breast from the bone and roughly dice/chop. Pick the rest of the chicken from the bones, roughly chop, discard bones. Add the chopped chicken to the soup and 1/2 cup of the shredded cheddar cheese. Stir continuously for 2-3 minutes, so the cheese melts. Taste. Add more chicken base if needed. ( to your preference].", "Serve, topped with shredded cheddar and crush tortilla chips. Add a little bit of chips at a time. If they get too soggy they don't taste as good. I add a handful to start. I also found tortilla strips with the croutons in the grocery store. They make a nice presentation." ]
[Name] Moroccan Style Winter Vegetable Stew [AuthorId] 2001349542 [AuthorName] chefsnutritionist [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-02-14T22:44:00Z [Description] Make and share this Moroccan Style Winter Vegetable Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "5", "2", "1", "1", "1", "6", "8", "1"] [RecipeIngredientParts] ["dried garbanzo beans", "extra virgin olive oil", "garlic cloves", "leeks", "onion", "salt", "carrots", "dates", "canned tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.8 [FatContent] 21.5 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 497.1 [CarbohydrateContent] 147.8 [FiberContent] 34.0 [SugarContent] 41.6 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1s. 1d.
[Name] Low Carb Cream Cheese Muffin [AuthorId] 2001390363 [AuthorName] Melissa S. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-14T22:46:00Z [Description] Make and share this Low Carb Cream Cheese Muffin recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "artificial sweetener", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.9 [FatContent] 27.5 [SaturatedFatContent] 15.1 [CholesterolContent] 145.3 [SodiumContent] 266.8 [CarbohydrateContent] 3.2 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] 2 each [RecipeInstructions] Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 muffin pans lined with the papers. Bake at 350 for 20 minute.
[Name] Quick Creamy Shrimp and Grits [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-15T19:34:00Z [Description] I love shrimp and grits, and especially when they have a yummy, creamy sauce. So I combined and adapted several recipes to make this one. I adore this quick version, especially the bacon-roasted corn in the grits - YUM. It's definitely NOT low-fat, but few of the tastiest things in life are, so indulge! And maybe have a salad the next day..... [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "1", "1 1/2", "1", "1", "4", "1", "3", "8", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["bacon", "corn", "milk", "heavy cream", "grits", "butter", "cheddar cheese", "garlic cloves", "green onions", "mushroom", "shrimp", "lemon juice", "TABASCO® brand Chipotle Pepper Sauce", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 925.3 [FatContent] 63.8 [SaturatedFatContent] 37.2 [CholesterolContent] 342.9 [SodiumContent] 1235.9 [CarbohydrateContent] 54.4 [FiberContent] 4.0 [SugarContent] 5.3 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Cook bacon in a large skillet, then crumble and set aside. Turn the heat to medium-high and add corn to the skillet. Cook and stir until the kernels begin to toast and brown on all sides, about 8 minutes. Remove with slotted spoon to a paper towel lined plate. Drain skillet of all but one tablespoon of bacon fat, and set aside to use for shrimp. Add chicken stock, milk and 1 cup of the heavy cream to a large saucepan over medium-high heat. Bring to a boil and add the garlic salt and toasted corn kernels. Slowly whisk in grits, then reduce heat to medium-low. Cook for 10 minutes, whisking often to keep grits from sticking to the pan. When the grits are cooked and thickened, add 2 tablespoons of the butter and 3/4 cup of the shredded cheese. Whisk well to completely incorporate. These are mashed potato consistency - if you like looser grits, whisk in more chicken stock to loosen to how you like them. Set aside, covered to keep warm, while you prepare the shrimp. Heat skillet with bacon fat and remaining 2 tablespoons of butter over medium-high heat. Add garlic, mushrooms and 2/3 of the sliced green onions. Cook for 2-3 minutes. Add shrimp, cajun seasoning and smoked paprika. Stir to combine and sear the shrimp for 1 1/2 minutes on each side until almost cooked through -- about 3 minutes total. Add lemon juice, Chipotle tabasco and black pepper and stir well to get any residue off of the bottom of the pot, then stir in the reserved bacon and reserved 1/2 cup heavy cream. Cook for 2-3 minutes, until the sauce begins to thicken. To serve, spoon some of the cheesy corn grits into a shallow bowl. Sprinkle with some of the reserved cheese and stir in so that there are bits of cheese throughout. Top with a generous serving of the sauce and shrimp, and sprinkle with reserved chopped green onion. Enjoy!
[Name] Chicken Marinated With Curry and Yoghurt [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] nan [PrepTime] PT48H [TotalTime] PT48H [DatePublished] 2017-02-15T20:18:00Z [Description] This is a recipe for marinating chicken with curry and yoghurt. After 2-3 days in the fridge, the chicken has already absorbed the spices from the marinade so it's ready for use. You can simply stir-fry it, cook in the microwave or do whatever you want. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/ok94p5T5R5GFtw5GJb6y_%202017-02-15%2012.38.33.png" [RecipeCategory] Meat [Keywords] "Asian" [RecipeIngredientQuantities] ["500", "100", "1", "1", "2", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "plain yogurt", "garlic", "ginger", "tomato ketchup", "honey", "olive oil", "curry powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.3 [FatContent] 21.8 [SaturatedFatContent] 6.1 [CholesterolContent] 108.3 [SodiumContent] 482.0 [CarbohydrateContent] 8.5 [FiberContent] 0.4 [SugarContent] 7.3 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the chicken then dry it with a kitchen paper. Cut it into bite sized pieces. Combine the yoghurt, garlic, ginger, tomato ketchup and honey then mix well. Pour the seasoning mixture onto the chicken then mix well with your hands. Divide the chicken into two then place each half in an air tight freezer bag. Close the freezer bag then give the chicken a gentle massage by carefully squeezing the outside of the freezer bag so the chicken will absorb the marinade more. Keep in the fridge for 2-3 days or if not using immediately, keep in the freezer for up to a month. You can cook the chicken as desired, you can simply stir-fry in a pan or heat in a microwave until the chicken are cooked.
[Name] Creamy Buttered Chicken Curry With Tomato and Pumpkin [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT13M [PrepTime] PT30M [TotalTime] PT43M [DatePublished] 2017-02-15T20:18:00Z [Description] This recipe makes use of the chicken marinated with curry and yoghurt . The chicken is cooked in a microwave so cooking time is really quick. The result dish is so delicious and is perfect with steamed rice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/uz2NPvKShyQBMT8JQTgY_P1230613.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "Microwave", "< 60 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["250", "1", "1/8", "40", "100", "1"] [RecipeIngredientParts] ["chicken", "tomatoes", "heavy cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.8 [FatContent] 43.1 [SaturatedFatContent] 20.5 [CholesterolContent] 177.0 [SodiumContent] 160.1 [CarbohydrateContent] 3.8 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 24.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take out the marinated chicken from the fridge and leave it at room temperature for 20 minutes. Slice the kabocha and tomato into small pieces. Crush/chop the curry roux into small pieces so it will melt easily and evenly. Same with the curry roux, slice the butter into smaller pieces. Place the chicken, tomato, kabocha, butter and curry roux in a microwaveable bowl then mix. Cover with a kitchen wrap then microwave for 10 minutes using 600W. Take the wrap then add 100 mL of heavy cream. Mix all the ingredients well. Bring back the bowl in the microwave, this time without cover then cook for 3 minutes. Mix the curry well then serve with rice.
[Name] Tandoori Chicken - Microwave Recipe [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-15T20:19:00Z [Description] This is another recipe making use of the chicken marinated in curry and yoghurt. It's so simple, all you need to do is add vegetables and steam the marinated chicken in the microwave. Perfect for dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/lJaXFb5Sr2aPo9it3rsW_P1230578.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Asian", "Indian", "Microwave", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["250", "1", "1/4", "1/2"] [RecipeIngredientParts] ["yoghurt", "olive oil", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.7 [FatContent] 10.8 [SaturatedFatContent] 3.5 [CholesterolContent] 16.2 [SodiumContent] 57.7 [CarbohydrateContent] 6.0 [FiberContent] 0.1 [SugarContent] 5.9 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take out the marinated chicken from the fridge then leave at room temperature for 20 minutes. Slice the vegetables. For the kabocha, cut it in half horizontally then slice thinly vertically with about 1-cm thickness. For the red bell pepper, remove the seeds and head then slice into strips with about 1-cm thick. Place the chicken and vegetables in a microwave-safe bowl with the chicken on one side and the vegetables on the other. Cover or wrap with a microwave-safe cling wrap then cook for 10 minutes using 600W in the microwave. Take out from the microwave then mix the chicken. Place in a serving plate then you can serve.
[Name] Soysauce Marinade for Chicken [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-02-15T20:19:00Z [Description] This is a recipe for a chicken marinate. The marinated chicken can be used for later and can be kept in the fridge for up to 3 days or on the fridge for up to a month. After marinating, the chicken can be simply microwaved then served. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Asian", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["600", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "soy sauce", "salt", "pepper", "sake", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.8 [FatContent] 17.3 [SaturatedFatContent] 4.5 [CholesterolContent] 96.0 [SodiumContent] 636.7 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine soy sauce, salt, pepper, sake and olive oil in a small bowl then mix well.", "Wash then dry the chicken with a kitchen paper. Press the chicken several times using the tip of a knife or fork to so that the chicken can absorb the marinade more.", "Divide the chicken into 2 equally then put inside a freezer bag. Pour half of the marinade in each freezer bag then massage the chicken gently from the outside of the freezer bag.", "Put in the fridge for up to 3 days or in the freezer for up to a month. You can steam, or fry or watch my two videos to learn how to use the marinated chicken." ]
[Name] Kao Man Gai (Chicken Rice) - Cooked in Microwave [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-02-15T20:19:00Z [Description] A delicious recipe for chicken rice which is cooked in a microwave. I've used chicken that has been marinated in soy sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/LFPF2tkNTmu92awCnZHY_P1240108.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Thai", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["300", "1", "2", "1", "2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "red bell pepper", "fish sauce", "cooked rice", "ginger", "tomato ketchup", "cornstarch", "sugar", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.2 [FatContent] 23.1 [SaturatedFatContent] 6.6 [CholesterolContent] 112.5 [SodiumContent] 743.3 [CarbohydrateContent] 61.4 [FiberContent] 0.8 [SugarContent] 6.0 [ProteinContent] 33.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take out the soy sauce marinated chicken from the fridge then leave at room temperature for 20 minutes before starting to cook. Remove the heads and seeds of the red bell pepper then slice into bite-sized wedges. Microwave the chicken (covered] for 3 minutes using 600W. Combine the fish sauce, dashi stock, rice and ginger in a bowl. Mix well then cook in a microwave (covered] for 2 minutes using 600W. Prepare the sweet chili sauce by mixing 1 tsp cornstarch, tomato ketchup, sugar, vinegar and dried chili pepper. Microwave for about 30 seconds using 600W or until it thickens a bit. Put the rice on a serving plate. Slice the chicken into bite-sized pieces then put on top of rice. Serve with the sliced red bell pepper on the side then pour over the sweet chili sauce.
[Name] Microwave Steamed Sour Chicken and Eggplant [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-02-15T20:19:00Z [Description] This recipe makes use of my recipe for the chicken marinated in soy sauce. This is very simple. The sour taste of the dish comes from umeboshi or pickled plum. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/uhSJyKi3TECzgp0mTMji_P1230831.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/uhSJyKi3TECzgp0mTMji_P1230831.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2", "300", "1", "5", "1", "1", "5"] [RecipeIngredientParts] ["eggplants", "chicken", "cornstarch", "umeboshi", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.0 [FatContent] 29.4 [SaturatedFatContent] 7.4 [CholesterolContent] 112.5 [SodiumContent] 105.4 [CarbohydrateContent] 5.8 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 27.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Take out the marinated chicken from the fridge about 20 minutes before starting to cook. Slice the eggplant along its length. Slice vertically with 1 cm width. Soak it in water with salt. Slice the chicken into bite-size pieces then spread and mix the cornstarch. Take out the seeds from the umeboshi then mash lightly. Mix it with sesame oil and sugar. Drain the eggplants then put it on a microwave-safe plate. Place the chicken on top then the umeboshi mixture. Wrap the bowl with a cling wrap or cover it with a lid. Microwave for 8 minutes using 600W. Mix then put in a serving plate. Garnish it with the shiso leaves then enjoy!
[Name] Microwave Steamed Chicken With Sesame Sauce and Sprouts [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT4M [PrepTime] PT30M [TotalTime] PT34M [DatePublished] 2017-02-15T20:19:00Z [Description] A recipe for microwave/steamed chicken breasts with sesame sauce made from ground sesame seeds. It's so delicious and a perfect meal for lunch because it's light. I've topped it with broccoli sprouts which gave the dish just the right balance. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/iHkkNlnQq2YcRjHcM8BQ_P1220389.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/iHkkNlnQq2YcRjHcM8BQ_P1220389.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Japanese", "Asian", "Microwave", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["300", "1/4", "1", "1", "2", "1", "2", "20"] [RecipeIngredientParts] ["chicken breasts", "salt", "garlic clove", "sake", "toasted sesame seeds", "sugar", "soy sauce", "broccoli sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.9 [FatContent] 20.7 [SaturatedFatContent] 5.0 [CholesterolContent] 96.0 [SodiumContent] 722.3 [CarbohydrateContent] 7.0 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 34.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sprinkle salt on chicken then spread it with your hands to distribute the salt evenly. Put the chicken in a microwave-safe bowl then add sake and put the thinly sliced garlic on top. Prepare the sesame sauce by mixing the sesame seeds, sugar and soy sauce. Put the lid or cover the chicken with a cling wrap then microwave for 4 minutes using 600W. Take out the chicken from the microwave then let it cool. Once it cools, shred it into smaller bite-size pieces. Remove the roots of the sprouts then distribute it on top of the chicken. Add the sesame sauce on top before serving.
[Name] Curry Fried Chicken Drumettes [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT8M [PrepTime] PT70H [TotalTime] PT70H8M [DatePublished] 2017-02-15T20:20:00Z [Description] My attempt to cook fried chicken in a microwave-oven. I didn't get the crunchy fried chicken like what a deep-fried chicken would offer me but I was happy after eating because I don't have oily pans to clean. This is delicious and tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/uHQr0HSxTEutBwVHXn2L_P1220540.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/uHQr0HSxTEutBwVHXn2L_P1220540.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "Microwave", "Small Appliance"] [RecipeIngredientQuantities] ["8", "1", "1", NA, "2", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cornstarch", "olive oil", "lettuce", "tomato ketchup", "honey", "soy sauce", "curry powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.7 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 973.1 [CarbohydrateContent] 6.4 [FiberContent] 0.5 [SugarContent] 4.1 [ProteinContent] 0.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the ketchup, honey, soy sauce, curry powder, salt and black pepper then mix well. Spread the marinade mixture all over each chicken drumettes then marinate for 1 hour. Put the chicken inside a microwave-safe plate then sprinkle the cornstarch on top of each chicken. Drizzle with olive oil. Make sure that there are spaces in between each chicken to prevent the pieces from sticking with each other. Cover the plate/bowl then cook for 8 minutes using 600W. Tear the lettuce into easy to-bite pieces then arrange in a serving plate. Put the chicken on top of the lettuce then you can serve.
[Name] Chicken DiVan [AuthorId] 972011 [AuthorName] Yearbook Mom [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-15T20:20:00Z [Description] Make and share this Chicken DiVan recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/2", "1", "1", "6 -8", "1", "1/4", NA] [RecipeIngredientParts] ["frozen broccoli", "mayonnaise", "lemon juice", "swiss cheese", "butter", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.9 [FatContent] 23.0 [SaturatedFatContent] 10.5 [CholesterolContent] 84.6 [SodiumContent] 1024.3 [CarbohydrateContent] 21.4 [FiberContent] 2.3 [SugarContent] 2.9 [ProteinContent] 27.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350. Place chicken and broccoli into a casserole dish. Mix soups, mayonnaise, lemon juice and salt and pepper in a bowl. Pour over chicken and broccoli. Place cheese on top. Mix bread crumbs and melted butter and sprinkle over top. Place in oven and bake for 20-30 minutes until bubbly. Serve over rice.
[Name] Meatloaf Muffins With BBQ Sauce and Veggie Mash [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-15T21:49:00Z [Description] Make and share this Meatloaf Muffins With BBQ Sauce and Veggie Mash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/Cg7OLYDmTACVvxQDKa8g_EC_Meatloaf%20muffins%20with%20BBQ%20sauce.jpg" [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["500", "1", "100", "1", "3/4", "1/3", "1/2", "1", "2", "1 1/2", NA, "6", "1000", "1/2", "230", "200", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["ground beef", "onion", "green bell peppers", "egg", "barbecue sauce", "tomato puree", "Worcestershire sauce", "olive oil", "cream cheese", "pancetta", "small potatoes", "cream cheese", "frozen green peas", "olive oil", "sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 672.6 [FatContent] 33.1 [SaturatedFatContent] 13.9 [CholesterolContent] 131.9 [SodiumContent] 805.0 [CarbohydrateContent] 65.6 [FiberContent] 8.7 [SugarContent] 18.6 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pulse and finely chop onion and bell pepper in the food processor. Add the vegetables and egg, beaten with milk, to the bowl with ground meat. In another bowl mix together the smoky barbecue sauce, the puree and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix, add bread crumbs and grill seasoning. Mix and combine all ingredients with your hands. Brush a 12-muffin tin with olive oil. Use an ice cream scoop to help you fill meat into each tin. Top each meatloaf with a spoonful of the sauce. Bake the muffins for about 20 minutes in the oven at 220°C Cut open 1 muffin to test that the middle is cooked through. Serve with a side dish of mashed potatoes with cream cheese, peas and pancetta. Mashed potatoes with cream cheese, green peas and pancetta: Place pancetta slices between paper towels and microwave 60 seconds on high. Cool and chop or crumble it up. Boil potatoes until tender, 15 minutes. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Place green beans in a bowl and drizzle with olive oil. Cover the bowl loosely with plastic wrap and microwave green peas on high for 5 minutes, stir and cook 5 minutes more. Mash potatoes with milk using a potato masher. Add in the cream cheese and mash until the cheese melts into the potatoes. Coarsely mash the peas, season with sea salt and black pepper. Add to mashed potatoes together with crumbled bacon. Mix and combine.
[Name] Baconfredo [AuthorId] 238779 [AuthorName] Ted8332 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-15T22:27:00Z [Description] Make and share this Baconfredo 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/53/03/86/opNr7lKwQQi9lpfKYsoN_IMG_6285.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2", "8", "6", "1", "1/4", "16"] [RecipeIngredientParts] ["bacon", "yellow onion", "butter", "heavy cream", "parmesan cheese", "cayenne pepper", "sea salt", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 755.9 [FatContent] 44.9 [SaturatedFatContent] 22.4 [CholesterolContent] 115.3 [SodiumContent] 900.2 [CarbohydrateContent] 61.0 [FiberContent] 2.8 [SugarContent] 3.1 [ProteinContent] 26.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry the chopped bacon over medium high heat until for 3 minutes. Add onion and salt and cook until the onion is translucent. Add butter and melt. Add the heavy cream and cayenne, and stir. Heat until steam is rising, then add cheese and stir till the parmesan begins to melt. Toss with hot noodles immediately until cheese is melted, and serve!
[Name] Walt Disney World Chakalaka [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-16T01:47:00Z [Description] This is a recipe for a spiced tomato dish that is served at the Animal Kingdom WDW resort in the Boma and Jiko restaurants. I have simplified it just a little to make it a year-round dish for us that have winter cold! (I originally found this recipe on DisBoards.com) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "diced tomatoes", "diced tomatoes", "sugar", "kosher salt", "ground black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 593.5 [CarbohydrateContent] 12.3 [FiberContent] 3.2 [SugarContent] 7.7 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large heavy pan. Cook the onion over medium heat until just translucent. Add the tomatoes and the jalapeno pepper and cook over medium heat for about 5 minutes or until onion starts to look red. Add the sugar, salt, and pepper and cook for another 2 minutes. Before serving, stir in the cilantro.
[Name] Chocolate Ghost Pepper Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT35M [PrepTime] PT4H [TotalTime] PT4H35M [DatePublished] 2017-02-16T06:26:00Z [Description] Make and share this Chocolate Ghost Pepper Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "3", "3", "3", "2 -3"] [RecipeIngredientParts] ["pepper", "ground cumin", "ground cinnamon", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.4 [FatContent] 37.1 [SaturatedFatContent] 22.2 [CholesterolContent] 224.0 [SodiumContent] 38.5 [CarbohydrateContent] 28.8 [FiberContent] 1.6 [SugarContent] 23.3 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Combine cream, cumin cinnamon, and ghost pepper in a small saucepan. Bring to a simmer over low heat, stirring gently.", "Meanwhile, in a small mixing bowl, use a fork to thoroughly mix yolk and 3 tbsp sugar. Try not to incorporate any air as you mix -- keep the fork submerged under the egg.", "When cream is heated, remove from heat and mix in chocolate. Stir mix and continue stirring until chocolate is melted and mixed inches Keep spoon submerged so you don't incorporate air.", "Add cream a little at a time to the egg, mixing in with fork. As before, don't get air in the mixture.", "Preheat oven to 350 F.", "Pour mixture evenly into 4 ramekins. Place in a baking dish and fill dish with water halfway up the ramekins. Don't get any water in the ramekins.", "Carefully place in oven. Don't splash water into ramekins. Bake 30-35 minutes, until set but jiggly.", "Carefully remove from water bath. Cool uncovered for at least a couple hours in the fridge. After this, you can cover with plastic wrap and they'll last a couple days.", "When ready to eat, spread about half a teaspoon of sugar on top to form a thin layer. Use a butane or propane torch to melt and caramelize the sugar." ]
[Name] Moroccan Cauliflower-Apple Saffron Soup With Mushrooms [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-02-16T14:49:00Z [Description] Similar to my other cauliflower soups, but with ras el hanout as the main seasoning (this is the "Moroccan" in the recipe...I don't know if this is actually eaten in Morocco), and topped with sauteed mushrooms. I used baby bellas, but any mushroom should work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/MOEjIzTWieyDbUlFmg1A_IMG_0667.JPG" [RecipeCategory] Apple [Keywords] ["Cauliflower", "Fruit", "Vegetable", "Moroccan", "African", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "1/2", "1", "3", "4", "1", "1", "1", "8"] [RecipeIngredientParts] ["light butter", "onion", "ras el hanout spice mix", "saffron thread", "crushed red pepper flakes", "head cauliflower", "red apples", "half-and-half", "kosher salt", "fresh ground black pepper", "mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.8 [FatContent] 8.0 [SaturatedFatContent] 4.8 [CholesterolContent] 18.9 [SodiumContent] 951.3 [CarbohydrateContent] 18.0 [FiberContent] 4.3 [SugarContent] 10.1 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt 2 tablespoons of butter in a pressure cooker pot with the top off. Add diced onion. Sweat the onion until slightly browned, about 5 minutes. Stir in saffron (crushed], ras el hanout, and red pepper flakes. Add cauliflower and apple pieces and stir for another 3 minutes, making sure to coat everything with the seasoning. Add cauliflower pieces and repeat the process, cooking for another 3 minutes and stirring frequently to coat. Add stock, scraping any browned material from the bottom of the pot, and stir. Seal pressure cooker and raise heat to High. Once it starts to hiss, reduce heat to Low and cook for 7 minutes. While the rest of the soup is cooking, melt 2 tablespoons of butter in a pan and sautee mushrooms, stirring frequently to coat all of them with butter. Drain excess moisture and set aside. After safely opening the pressure cooker, confirm that cauliflower is tender. If not, continue cooking with the top off the pressure cooker until it is. Stir in half-and-half and add salt and pepper, adjusting to suit your personal taste. Transfer to a food processor, working in batches until pureed, then return to the pot. Serve soup and top with sauteed mushrooms.
[Name] Vegetable Stir Fry Cali-Rice [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-16T15:00:00Z [Description] This dish is loaded with fresh vegetables, offering a low carb, simple alternative packed with goodness. This is the kind of dish that allows a lot of flexibility in terms of the vegetables used and you do not have to fuss to much about how you chop them, but we prefer chunky bite size pieces. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001095674/B8sv70URiqD6h8z06Alc_IMG_9666.JPG" [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Chinese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["400", "250", "2", "1", "2", "1", "1/4", "1/2", "2 1/2", "1", "1"] [RecipeIngredientParts] ["cauliflower", "asparagus", "bell peppers", "shallot", "garlic cloves", "spring onion", "black pepper", "soy sauce", "egg", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1622.6 [FatContent] 28.9 [SaturatedFatContent] 6.0 [CholesterolContent] 93.0 [SodiumContent] 3017.5 [CarbohydrateContent] 297.3 [FiberContent] 118.4 [SugarContent] 113.5 [ProteinContent] 119.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Using a food processor grate the cauliflower into small pieces, if you do not have a food processor you can grate by hand. Place the grated cauliflower in a microwaveable bowl and microwave on full for 4 minutes, and leave aside until later. In a cup or bowl combine 2 tablespoons of soy sauce with the sesame oil and black pepper. In another bowl whisk the egg with half a tablespoon of soy sauce. Leave both aside. Now heat the olive oil in a wok or large pan. When hot, add the asparagus, peppers, shallot, and garlic and stir continuously for 2 minutes. Tip the vegetables in a bowl ready to put back in the pan. Leaving the heat on high still, add the egg to the pan and stir quickly, then as the eggs scrambles throw back in the vegetables with the chilli, cauliflower, spring onion and soy sauce mixture. Continue to cook and stir constantly for another 2 to 3 minutes, allowing all the flavours to fuse through and vegetable to cook evenly, then serve hot.
[Name] Vegetable Stir Fry Cali-Rice [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-16T15:07:00Z [Description] This dish is loaded with fresh vegetables, offering a low carb, simple alternative packed with goodness.
[Name] Mardi Gras King Cake [AuthorId] 2000697069 [AuthorName] Zac Young [CookTime] PT4H [PrepTime] PT45M [TotalTime] PT4H45M [DatePublished] 2017-02-16T15:39:00Z [Description] Make and share this Mardi Gras King Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000697069/2YLZxSqRajULhP3v2FA3_King%20Cake%20Lead.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/92/OqfttJR4RiOz5mkSF8zI_Braided%20Dough.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/92/j6eGIxJFSh60IGAHL3hk_Dough%20Balls.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/92/z3jIFLicRBe2UOsm1kDZ_Icing.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/92/7tJw7zDTeqz4K1bxVqgQ_King%20Cake%20Final.jpeg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1/4", "2", "2", "1", "4", "1", "4", NA, "1/2", "1", "1", "12", "3", "1", "1", "3", NA] [RecipeIngredientParts] ["active dry yeast", "granulated sugar", "creme fraiche", "sour cream", "eggs", "vanilla extract", "unsalted butter", "kosher salt", "bread flour", "brown sugar", "ground cinnamon", "kosher salt", "cream cheese", "powdered sugar", "vanilla extract", "kosher salt", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.0 [FatContent] 29.9 [SaturatedFatContent] 17.6 [CholesterolContent] 127.8 [SodiumContent] 709.4 [CarbohydrateContent] 79.0 [FiberContent] 1.8 [SugarContent] 44.3 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FOR THE CAKE: Gently heat the milk to a warm body temperature (about 100 degrees]. In a small bowl, whisk the warm milk with the yeast and sugar. Set aside for 5 to 10 minutes until bubbly. In the bowl of a stand mixer fitted with the paddle attachment, add the creme fraiche, eggs and vanilla extract. Mix on low to combine. Add the yeast mixture, melted butter and 1 teaspoon of kosher salt. On low speed, add the flour one cup at a time, and mix until the dough comes together. It’s okay if it’s not completely smooth, there is more kneading to come! Remove the dough from the bowl, and place on a large counter or work surface. Divide the dough into 3 equal portions. Working with one portion at a time, add desired amount food coloring and knead by hand to distribute evenly. This will take some time, and it’s okay if the color is streaky — it’s more important that the dough is smooth. Well-fitted disposable gloves are great to prevent staining your hands. Place the colored dough balls into three small, greased bowls and cover with plastic wrap. Let them rise for 45 minutes to an hour in a warm spot. The dough is ready when it is almost doubled in size. In a small bowl, stir together the brown sugar, ground cinnamon and 1 teaspoon kosher salt. Lightly flour the work surface and roll each dough portion out to roughly 18 by 6-inch rectangles. Evenly scatter the brown sugar filling over each rectangle. Roll each piece of dough into a spiraled log, like a cinnamon bun, moistening the end with water to seal. Once all three pieces are rolled, joint the ends of all three together with some water and braid the logs together. Move the braid to a parchment lined baking sheet and form the braid into a large ring, joining the ends together by firmly pressing them together with warm water. Cover the sheet with plastic wrap and let rise for 20 to 30 minutes. Preheat your oven to 375 degrees F. Once the ring has puffed slightly, bake at 375 degrees F for 30 to 35 minutes. It should be golden brown on top, and not gooey when poked with a knife. Let cool. FOR THE ICING: In the bowl of an electric mixer fitted with a paddle attachment, beat together the cream cheese, powdered sugar, vanilla extract and salt until smooth. Add the warm water. Divide the icing into three portions and tint with the desired amount of food coloring. Ice the cooled cake as desired. To get a stringy effect, use 3 piping bags with very small tips and zig zag the icing over the cake alternating the colors.
[Name] Chicken and Waffle Breakfast Nachos [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-16T18:53:00Z [Description] Chicken and waffles meets nachos with this hearty breakfast or brunch dish. Homemade cheddar waffles topped with a basic cheese sauce, popcorn chicken, bacon, scallions, jalapeño and a fried egg. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/g81BDy2QjmUlkGXE83Kg_Chicken-and-Waffle-Breakfast-Nachos-Final-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/93/ixaHZkCT96w0gIbbKlUg_Chicken-and-Waffle-Breakfast-Nachos-Step-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/93/NnBEJSrTwCbAmuEfGSjA_Chicken-and-Waffle-Breakfast-Nachos-Step-1.jpg" ] [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "3", "1 1/2", "1", "1 3/4", "2", "1", "1/2", "1", "1/4", "1", "2", "2", "2", "1 1/2", "1", "1", "1/2", "1/4", "1", "1/4", "4", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "eggs", "buttermilk", "vanilla", "all-purpose flour", "baking powder", "baking soda", "salt", "fresh scallions", "unsalted butter", "flour", "salt", "black pepper", "cayenne pepper", "fresh scallions", "bacon", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 961.8 [FatContent] 63.9 [SaturatedFatContent] 36.4 [CholesterolContent] 479.4 [SodiumContent] 2067.5 [CarbohydrateContent] 57.3 [FiberContent] 2.2 [SugarContent] 10.6 [ProteinContent] 38.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.", "In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the cheese, scallions, and jalapeño. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron’s directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.", "Cook the popcorn chicken on a baking sheet in a preheated 350 degree F oven until crispy, about 15 to 20 minutes.", "Place a saucepan over medium-high heat along with the butter. Once melted, whisk in the flour and cook for about 30 seconds. Slowly whisk in the milk and cook, stirring constantly, until the mixture has thickened, about 5 to 8 minutes. Season with mustard, salt, pepper, and cayenne. Remove from heat, and stir in the cheese until melted through.", "To assemble the nachos, cut the waffles into pieces and arrange onto one large platter or about two plates. Pour the cheese sauce over the waffle pieces and top with popcorn chicken, scallions, bacon, jalapeño and fried eggs. Serve immediately and enjoy!" ]
[Name] Huevos Rancheros Potato Waffles [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-16T20:54:00Z [Description] These gluten-free waffles are made with shredded potatoes and kicked up with a bit of salsa and cheese. Then they’re topped with all of the traditional toppings found on huevos rancheros. Spruce up your brunch game with these delicious waffles! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/U4PgFFv5S0u9zOzbBLSB_Huevos-Rancheros-Waffles-Final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/94/CSzaSwBhTkajrWa4N3At_Huevos-Rancheros-Waffles-Step-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/94/twfHNOogTnyfSZAXl9wZ_Huevos-Rancheros-Waffles-Step-1.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1/2", "1/2", "1/2", "6", "1", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["hash browns", "chunky salsa", "eggs", "salt", "black pepper", "eggs", "chunky salsa", "queso fresco", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 609.9 [FatContent] 32.6 [SaturatedFatContent] 9.0 [CholesterolContent] 389.3 [SodiumContent] 1768.8 [CarbohydrateContent] 57.7 [FiberContent] 6.3 [SugarContent] 6.1 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the waffles, in a large bowl, mix together the potatoes, salsa, eggs, cheese, salt and pepper until well combined. Spoon about 1/2 a cup of the potato mixture into each cavity of a preheated waffle iron. Cook until crispy and golden brown, according to your machine’s manufacture’s directions.", "Transfer the waffles to a wire rack, set over a baking sheet, to prevent the waffles from getting soggy.", "To serve the waffles, top each with a fried egg, salsa, pickled jalapeños, queso fresco, and cilantro. Serve with lime wedges on the side and enjoy!" ]
[Name] Green Spinach and Zucchini Waffles With Sausage and Potato Hash [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-16T20:54:00Z [Description] Green waffles studded with fresh zucchini and spinach. Topped with a quick and easy sausage and potato hash, making it a hearty breakfast option. If you want to take it over the edge, try adding a fried or poached egg on top. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/CCQzoaV7QE2ncQpUi8GQ_Green-Spinach-and-Zucchini-Waffles-Final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/95/z7VO57aYSqKgHvwRSzNR_Green-Spinach-and-Zucchini-Waffles-Step-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/95/VwNNjdliSh6Ksqk8Dc9B_Green-Spinach-and-Zucchini-Waffles-Step-2.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1 1/2", "1", "1 3/4", "2", "1", "1/2", "1", "1", "1", "1", "3", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["unsalted butter", "eggs", "buttermilk", "vanilla", "all-purpose flour", "baking powder", "baking soda", "salt", "zucchini", "frozen spinach", "breakfast sausage", "yellow onion", "yukon gold potatoes", "carrots", "bell pepper", "salt", "black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 843.3 [FatContent] 44.9 [SaturatedFatContent] 21.7 [CholesterolContent] 251.8 [SodiumContent] 2038.1 [CarbohydrateContent] 80.4 [FiberContent] 8.1 [SugarContent] 11.1 [ProteinContent] 31.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside. In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the zucchini and spinach. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron’s directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest. To make the hash, heat a large skillet over medium-high heat. Once hot, add the sausage and begin breaking it up with a wooden spoon, cooking until brown and crispy, about 8 minutes. Stir in the onion, potatoes, carrots, and bell pepper. Season with salt and pepper. Cook over medium, stirring often, until the potatoes and carrots have softened, about 10 to 15 minutes. Serve the waffles with a spoonful of the hash on top. Garnish with parsley and enjoy.
[Name] Ube Waffles With Avocado and Eggs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-16T20:54:00Z [Description] These purple sweet potato waffles are the perfect mix of sweet and savory, topped with mashed avocado and a fried egg on top. It’s like avocado toast meets waffles and it’s amazing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/OHin4CDaQdGT74LapZYu_Ube-Waffles-Final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/96/6brryTpeS5aYepMZsOcy_Ube-Waffles-Step-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/96/qWqAacV5QC2IThhgPNPU_Ube-Waffles-Step-2.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "1/2", "2", "1 1/2", "1", "3", "2", "1", "1/2", "1/2", "1/2", "6", "1/2", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "granulated sugar", "salt", "eggs", "purple sweet potato", "avocados", "fresh lime juice", "salt", "black pepper", "crushed red pepper flakes", "eggs", "red onion", "feta cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.7 [FatContent] 40.1 [SaturatedFatContent] 9.8 [CholesterolContent] 389.5 [SodiumContent] 1240.6 [CarbohydrateContent] 68.0 [FiberContent] 8.8 [SugarContent] 10.1 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the waffles, in a large bowl, whisk together the flour, baking powder, sugar and salt. In a separate bowl, whisk together the eggs, milk, ube, and vegetable oil until well combined. Pour into the dry ingredients and stir with a rubber spatula until the mixture comes together. Try not to over mix. Pour the mixture by the 1/3 cup into a preheated greased waffle iron. Cook until lightly golden and crispy, according to the directions on your waffle iron. Transfer to a wire rack and keep warm in a preheated 250 degree F oven, while you continue to make the rest. Scoop out the avocado and place it in a medium bowl. Using a fork, mash together with the lime juice, salt, pepper, and a pinch of crushed red pepper flakes. To assemble the waffles, top each with a bit of the mashed avocado, a fried egg, and sprinkle with crushed red pepper flakes, red onion, feta and parsley. Serve immediately and enjoy.
[Name] Ramen Waffle Breakfast Sandwich [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-02-16T20:54:00Z [Description] Inspired by the big hit of the ramen burger, these ramen waffle breakfast sandwiches are here to spruce up your breakfast or brunch game. They’re new and exciting and just waiting for you to give them a try. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/8D4YJWPTNaFGgLE8mbjP_Ramen-Waffle-Sandwich-Final-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/97/22pL0nGFTZOeEsWVOTQh_Ramen-Waffle-Sandwich-Final-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/97/QCXjU876TW7n4ZFST0Lu_Ramen-Waffle-Sandwich-Step-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/03/97/3dlhUHJLQWLPeXa6iNSe_Ramen-Waffle-Sandwich-Step-1.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "4", "1", "4", "1", "4", "1", "4", "4", "8"] [RecipeIngredientParts] ["eggs", "all-purpose flour", "baking powder", "water", "mayonnaise", "cheddar cheese", "American cheese", "eggs", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 600.4 [FatContent] 33.6 [SaturatedFatContent] 15.2 [CholesterolContent] 319.3 [SodiumContent] 1919.2 [CarbohydrateContent] 47.6 [FiberContent] 1.8 [SugarContent] 1.4 [ProteinContent] 25.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make waffles, boil the noodles according to package directions. Drain and rinse under cold running water. Set aside to drain well. Transfer the noodles to a large bowl and mix together with the eggs, flour, baking powder, water and chicken flavoring packet. Spoon about 1/2 cup of the noodles into each cavity and cook until golden brown and crispy, according to your waffle machine’s directions. Transfer the cooked waffles to a wire rack set over a baking sheet and continue cooking the rest. In a small bowl, whisk together the mayo and hot sauce until well combined. To assemble the sandwiches, spread two waffles with the mayo. Place a slice of cheese, an egg and two strips of bacon onto half of the waffles. Then sandwich together with the top waffle. Serve and enjoy.
[Name] As-Basic-As-It-Get Pork and Sauerkraut [AuthorId] 2549237 [AuthorName] ElizabethKnicely [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-02-16T23:28:00Z [Description] From my Fix-It and Forget-It Big Cookbook by Phyllis Pellman-Good. Found on page 426. Attributed to Earnest Zimmerman or Mechanicsburg, Pennsylvania, USA. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/02/lxV27ZRoRyO9TYdyJSGM_20170216_180745.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/02/dQ67mXiS3GGsJGy9uxVQ_20170216_180810.jpg"] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Very Low Carbs", "Healthy", "Easy"] [RecipeIngredientQuantities] ["3 -4", "2", NA, NA] [RecipeIngredientParts] ["sauerkraut", "sauerkraut", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.7 [FatContent] 6.5 [SaturatedFatContent] 1.9 [CholesterolContent] 117.4 [SodiumContent] 887.1 [CarbohydrateContent] 5.1 [FiberContent] 3.5 [SugarContent] 2.1 [ProteinContent] 38.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Rinse pork roast; pat dry.", "Place half the sauerkraut on the bottom of slow cooker. Place roast on top.", "Cover roast with remaining sauerkraut. Season with salt and/or pepper, if you wish.", "Cover and cook on LOW for 6-8 hours, or on HIGH 3-4 hours.", "VARIATION: For added flavor, choose a crisp apple, core it, peel it or not, and slice it. Lay over seasoned sauerkraut at the end of step 3. Crumble 1-2 tablespoons brown sugar over the top.", "Variation Attributed To: Ethel Mumaw of Millersburg, Ohio, USA." ]
[Name] Red Wine Sea Salt Meringues [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-17T07:14:00Z [Description] RawSpiceBar's Rioja Sea Salt best goes with Red Wine Sea Salt Meringues. Start your spice journey by getting your hands on with this very delicious recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803279447/5uaPmyPQQr6KjGnvCUc1_Red-Wine-Sea-Salt-Meringues.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Spanish", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/4", NA, NA] [RecipeIngredientParts] ["dry red wine", "sugar", "cream of tartar", "walnuts", "sea salt", "vanilla custard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1217.1 [FatContent] 19.2 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 176.4 [CarbohydrateContent] 210.9 [FiberContent] 2.0 [SugarContent] 202.5 [ProteinContent] 15.4 [RecipeServings] 1.0 [RecipeYield] 10 pieces [RecipeInstructions] ["1.\tIn a small saucepan, combine the wine and sugar and bring to a boil, stirring with a wooden spoon. Simmer over moderate heat until a candy thermometer registers 248 F, about 15 minutes.", "2.\tIn a heatproof mixing bowl, using a handheld mixer, beat the egg whites with the cream of tartar at moderate speed until soft peaks form. Then, beating constantly at high speed, slowly pour the hot wine syrup into the egg whites. Continue beating until the whites are stiff and glossy.", "3.\tSpoon the soft meringue into a serving bowl or decorative wineglasses. Sprinkle with the chopped walnuts, garnish with RawSpiceBar’s Red Wine Sea Salt and serve." ]
[Name] My ZUCCHINI LASAGNE [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT55M [PrepTime] PT30M [TotalTime] PT1H25M [DatePublished] 2017-02-17T14:45:00Z [Description] This is a recipe I started making several years ago when my parents had an overflow of zucchini from their garden. I replaced the typical lasagne noodles with zucchini strips (by using a mandoline) and now it is one of the most requested dishes I make. We eat it all year round and it is not only so much healthier than typical lasagne - it is ABSOLUTELY DIVINE. I can't tell you how many times people have asked me for this recipe (but it's a lot)! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/mhUpj4PT5ixbw9smKqQg_zucc%20ready%20to%20serve.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "Free Of...", "Weeknight", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/4", "1/2", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "black pepper", "green bell peppers", "onion", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.0 [FatContent] 11.5 [SaturatedFatContent] 5.2 [CholesterolContent] 25.3 [SodiumContent] 918.2 [CarbohydrateContent] 32.3 [FiberContent] 7.0 [SugarContent] 20.5 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. preheat oven to 350; coat a deep 9x13 (or 8x11] inch baking dish with cooking spray. 2. slice zucchini into thin strips with a mandoline. Stop slicing with you see the very center of the zucchini with all the seeds and discard that part. Chop your bell pepper and onion and set aside. 3. in a skillet, cook lean ground meat (beef / turkey] with the garlic salt, pepper and Italian seasoning in a large skillet over medium high heat for 5 minutes. Add green pepper and onion; cook and stir. Stir in ½ jar of your store bought marinara sauce. Bring to a low boil; reduce heat and simmer sauce for about 5 minutes, stir occasionally. 4. layer lasagna by spreading ½ of the plain jar sauce into the bottom of prepared baking dish. Then layer 1/3 of the zucchini slices, ½ of meat sauce and sprinkle 1/2 cup of the mozzarella cheese. Repeat by layering 1/3 of the zucchini slices and remaining meat sauce and mozzarella cheese. Top with last 1/3 of zucchini slices and remaining plain jar sauce evenly over the top. 5. bake for 40 minutes, uncovered. Raise oven temperature to 375, sprinkle your ½ cup parmesan cheese over the top and bake an additional 15 minutes. Let stand for 5 minutes before serving. note: if you are prepping the lasagna ahead of time and storing it in your refrigerator before baking it, you will need to remove some of the liquid that forms with a baster before putting it into the oven.
[Name] Easy BEEF BOURGUIGNON [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2017-02-17T14:49:00Z [Description] Beef bourguignon can be cooked a few different ways. I used to cook mine the traditional way - in the oven for several hours but the recipe was somewhat high maintenance. Over the years, I tried modifying my recipe so I could use my crock-pot without losing any of that beef bourguignon flavor. This is what I ended up with and the meat is so tender and so delicious you may never use your oven again! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/FrZq6KlwTySOvzHh2TJ0_Beef%20Bourg%20Plated.jpg" [RecipeCategory] European [Keywords] ["Free Of...", "From Scratch"] [RecipeIngredientQuantities] ["6", "3", "3", "1", "3", "14", "1", "2", "1", "1", "14", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "carrots", "onion", "flour", "low sodium beef broth", "tomato paste", "garlic", "dried thyme", "whole bay leaf", "cremini mushroom", "salt", "black pepper", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.9 [FatContent] 6.7 [SaturatedFatContent] 2.0 [CholesterolContent] 5.4 [SodiumContent] 904.6 [CarbohydrateContent] 44.3 [FiberContent] 12.0 [SugarContent] 7.1 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["cook bacon in fry-pan, remove and drain most of the grease out of the pan. While bacon is cooking, prep your onion and carrots and set aside.", "2. add beef cubes to same pan used for bacon and brown well. Placed browned beef cubes in crock-pot that has been coated with cooking spray.", "3. add chopped cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions to crock-pot on top of beef (no need to stir]. Brown carrot, and cubed onion in same pan as meat and season with 1 teaspoons salt and pepper and add to crock-pot.", "4. cook mushrooms and 1 tsp salt in same pan (use cooking spray if needed]. Stir in flour (or corn starch]. Add broth, mix well until you get a thick mushroom gravy and add as top layer in crock-pot. Cover and cook on low 7 hours.", "5. add wine about an hour before serving (at 6 hours of cooking in crock-pot] and stir. Continue cooking. Serve alone with crusty bread or with noodles.", "tip for thicker gravy: in a small pot, mix 1 tbsp corn starch with 2 tbsp water (1 tbsp butter optional] add to crock pot, stir well and cover on high for 10 minutes." ]
[Name] My BUNDT Mixed MEATLOAF [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-17T14:54:00Z [Description] This time of year meatloaf is such a comfort food and so easy to make. My recipe can be made the traditional loaf way or the Bundt pan way (which I prefer). Why? Baking your meatloaf in a Bundt pan allows for a more even glaze & browning on the outside and it's easier to serve. We had this recipe last week with mashed potatoes and peas and it was so DELISH! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/2yUxRY2TQeqdkL0Ub4pC_meatloaf%20served.jpg" [RecipeCategory] Meat [Keywords] ["Free Of...", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1/2", "2", "1", "1", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground beef", "lean ground turkey", "onion", "2% low-fat milk", "garlic", "ketchup", "Worcestershire sauce", "eggs", "salt", "black pepper", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.0 [FatContent] 12.2 [SaturatedFatContent] 4.2 [CholesterolContent] 123.7 [SodiumContent] 817.7 [CarbohydrateContent] 24.4 [FiberContent] 0.8 [SugarContent] 15.8 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 375°. Coat a 10\" Bundt pan with nonstick cooking spray. Chop your onion. Prep your backing sheet with foil. in a large bowl, combine beef, turkey, onion, garlic, bread crumbs/panko, milk, ½ cup ketchup, Worcestershire, eggs, salt and pepper; mix very well. Place in the prepared Bundt pan and bake for 40 minutes. remove from oven, drain off the excess juices and flip the meatloaf upside down onto a foil lined baking sheet. Important. Why? The high sides of a Bundt pan makes it hard for the meatloaf to brown properly and get crispy. How? Cover the Bundt pan with the cookie sheet upside down on top of it so the foil side is facing inwards. With oven mitts grab the top and bottom of both pans carefully and flip it over. mix ½ cup ketchup with ¼ cup brown sugar. Brush the meatloaf with sauce and bake for another 20 minutes. remove and let sit for 5 minutes; transfer to serving platter.
[Name] My AMAZING Spaghetti Squash CHICKEN PAD THAI [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-02-17T14:58:00Z [Description] I am constantly receiving requests for more spaghetti squash recipes, but if you are like me? I can only eat so much of it the typical way, with marinara sauce. I like that it is healthy alternative to pasta, but I get sick of spaghetti squash quickly. So I spent time experimenting with a few of my different recipe ideas and this has to be my favorite one so far (other than my squash cakes with avocado dipping sauce). My spaghetti squash chicken pad Thai may not have all the ingredients of the 'traditional dish', but it is so DANG GOOD. This recipe is low in calories, high in protein and gluten free (if you use GF soy sauce) so you can't go wrong. Don't let the number of ingredients scare you, this is an easy recipe. If you like pad Thai you're gonna FLIP! Just wait til you try it...I really nailed this recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/94nlm4zGSmd7GSzT3E9m_SS%20Chic%20Pad%20Thai%20plated.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "Healthy", "Free Of...", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1", "1", "1", "2", "1/4", "1", "1", "1", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["spaghetti squash", "pepper", "salt", "dried basil", "onion", "bean sprouts", "red bell pepper", "peanuts", "reduced sodium soy sauce", "chicken broth", "light brown sugar", "peanut butter", "rice vinegar", "ground ginger", "garlic", "fresh lime juice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.3 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 65.8 [SodiumContent] 600.2 [CarbohydrateContent] 12.6 [FiberContent] 0.8 [SugarContent] 4.7 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] follow my Spaghetti Squash 101 steps: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep]. Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created and remove seeds. place your cut squash (halves or quarters] face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. while squash is cooking in microwave, whisk together your soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, hot sauce, ground ginger, minced garlic, lime juice in a bowl and set sauce aside. Mix your corn starch with water and whisk into sauce. chop your onion and red bell pepper (optional] and set aside. Spray stove-top wok pan (or large fry pan] with cooking spray and add your ground chicken, basil, pepper and salt and cook about 5 minutes. Add your onion and bell pepper stirring occasionally until meat is fully cooked. remove inside of spaghetti squash from skin with fork and add into wok with cooked chicken. Toss in the bean sprouts (optional], sauce and top with chopped peanuts (optional].
[Name] Easy Rotisserie Chicken Enchiladas [AuthorId] 2001373192 [AuthorName] Casey.Company [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-02-17T15:02:00Z [Description] Rotisserie chicken is something we all buy on occasion as it's quick and when you remove the skin it isn't too bad for you either. It is great by itself, but over the years I have started using it in a few of my recipes. This not only saves time, it is even better than 'just chicken'. My rotisserie chicken enchiladas is one of those recipes! The rotisserie meat is so tender and perfect for this type of meal, and with my homemade enchilada sauce? YUM. Adults and kids love this one and if you control the cheese, it is healthy yet satisfying. My recipe serves approximately 6 and takes less than one-hour from start to devour. So easy and so DELISH (also gluten free)! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001373192/EWtDR1LJTVuoXcr5Yk5D_Chick%20enchill%20plated.jpg" [RecipeCategory] Mexican [Keywords] ["Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "14 -16", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken", "sweet onion", "corn tortillas", "cheese", "tomato sauce", "tomato paste", "water", "light sour cream", "pepper", "salt", "onion powder", "chili powder", "vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.2 [FatContent] 20.0 [SaturatedFatContent] 7.8 [CholesterolContent] 75.5 [SodiumContent] 1080.3 [CarbohydrateContent] 40.1 [FiberContent] 6.5 [SugarContent] 8.2 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 350 degrees; prep baking dish with cooking spray. remove chicken from bones (discard skin] and chop or shred into small pieces; place meat in a bowl; chop onion and set aside. in a bowl, mix tomato sauce, tomato paste, water, sour cream, pepper, salt, onion powder, red chili flakes, chili powder and vinegar. take each tortilla in your hand, add some chicken, onion and spoonful of sauce and roll it up; place each in cooking dish seam side down; repeat until baking dish is filled. spread remaining sauce over the top of the enchiladas; cover dish lightly with foil and bake 20 minutes. remove from oven, remove foil and top with cheese; bake an additional 15 minutes; garnish with extra sour cream if you like.
[Name] Vegan Pizza Margherita [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-17T16:42:00Z [Description] Make and share this Vegan Pizza Margherita 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/2001386140/pmticPRwQb2JsiwqENhF_Cheese%20Vegan%20Pizza.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/09/qbGUFUljRRmEKOJl7pr9_20180401_003258-01.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530409/NESK0hdWT7ChMDpRLJzV_20180401_003005-01.jpeg"] [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3 1/2 - 4", "2", "2", "2", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["sugar", "active dry yeast", "water", "white whole wheat flour", "all-purpose flour", "kosher salt", "olive oil", "cornmeal", "tomato sauce", "minced garlic clove", "fresh basil leaf", "cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 449.5 [FatContent] 9.8 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1501.3 [CarbohydrateContent] 82.3 [FiberContent] 13.0 [SugarContent] 4.2 [ProteinContent] 15.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the water, yeast, and sugar in a glass bowl, and stir well. Mix the flour and salt together in a mixing bowl. Make a well in the center of the bowl and pour in the yeast water. Stir well with a wooden spoon, and then knead the dough with your hands. Place the dough ball into another mixing bowl coated in a light layer of olive oil. Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball. Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise. Meanwhile prep your topping ingredients. Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again. Cut the ball in half or quarter, and form them into smaller balls. Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes. Preheat oven to 500°. Sprinkle some cornmeal onto a large baking sheet, press your pizza dough directly onto it (to prevent sticking], and flatten the dough into a thin pizza crust shape. The thinner the better. Top with your pizza topping: sauce, of course, always goes first. Bake for 10 minutes. Serve immediately, and enjoy!
[Name] One-Pot Veggie Yakisoba [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-17T19:18:00Z [Description] I hadn't done much Japanese cooking before. This was delicious -- well worth the expense of purchasing a bottle of mirin -- and could easily be modified to include meat; I'd recommend either chicken or pork. From yumly.com [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/2", "1/2", "2", "2", "10", "3", "3", "3", "1/2", "1"] [RecipeIngredientParts] ["cabbage", "carrots", "red bell pepper", "onion", "green onions", "broccoli florets", "low sodium soy sauce", "rice vinegar", "mirin", "gingerroot", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.6 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1083.2 [CarbohydrateContent] 66.2 [FiberContent] 3.0 [SugarContent] 5.1 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and drain soba noodles according to package directions. Heat a large sauté pan or wok with a small amount of oil. Add veggies and sauté until crisp tender, about 5-7 minutes. Meanwhile, whisk together the Yakisoba sauce by adding soy sauce, rice wine vinegar, mirin, fresh ginger and garlic. If you prefer more sweetness, add 1/2 tsp brown sugar. Combine soba noodles with veggies and sauce in your pan. Use kitchen tongs to incorporate everything together. Continue cooking until veggies have softened to your preference and the sauce has thickened a bit. If you like more sauce, you can always make and add more. Serve warm. Enjoy!
[Name] Al Pastor [AuthorId] 2000423560 [AuthorName] Ron M. [CookTime] PT1H30M [PrepTime] PT72H [TotalTime] PT73H30M [DatePublished] 2017-02-17T19:59:00Z [Description] Make and share this Al Pastor recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["5", "3", "2", "1", "1", "1", "1", "1", "3/4", "1", "1", "1", "10 -12", "1", "1", NA, NA] [RecipeIngredientParts] ["boneless pork shoulder", "chili powder", "garlic powder", "oregano", "cumin", "salt", "pepper", "white vinegar", "pineapple", "corn tortillas", "salsa", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.3 [FatContent] 47.1 [SaturatedFatContent] 16.1 [CholesterolContent] 161.2 [SodiumContent] 1048.9 [CarbohydrateContent] 30.9 [FiberContent] 4.3 [SugarContent] 13.1 [ProteinContent] 40.9 [RecipeServings] 10.0 [RecipeYield] 6 12 [RecipeInstructions] PREPARATION. 1. Preheat oven to 350°F/180°C. 2. Slice the pork shoulder into about 1-centimeter slices, then transfer to a large dish or bowl. 3. In a bowl, combine the achiote powder, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. 4. Pour the marinade over the pork, then toss the pork slices to make sure that they are all coated on all sides. Wrap the dish/bowl in cling film, then marinate the pork for at least 2 hours, up to 3-5 days in the refrigerator. 5. On a baking sheet lined with parchment paper or foil, place a slice or two of the pineapple. Take a wooden skewer and push it directly in the middle of the pineapple. 6. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch gap at the top. Push another pineapple slice on top. 7. Bake for about an hour and a half, until slightly charred on the outside and deep red. 8. Rest the meat for about 10 minutes, then carve off thin slices of the pork. Slice off thin pieces of the roasted pineapples as well. 9. To assemble and serve, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkle of onions, a pinch of cilantro, then a small spoonful of the salsa. 10. Enjoy!
[Name] Lemon Cookies [AuthorId] 2001337906 [AuthorName] Koko M. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-02-17T19:59:00Z [Description] Make and share this Lemon Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "Low Protein", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1", "1/2"] [RecipeIngredientParts] ["Cool Whip", "egg", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.3 [FatContent] 0.9 [SaturatedFatContent] 0.7 [CholesterolContent] 3.9 [SodiumContent] 2.3 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 1.9 [ProteinContent] 0.2 [RecipeServings] 48.0 [RecipeYield] 48 cookies [RecipeInstructions] Preheat oven to 350°F. Combine lemon mix, cool whip, and egg. Mix well. Drop by teaspoon into powdered sugar. And coat the whole cookie. Place 1 1/2 inch apart onto GREASED cookie sheet ( I sometimes forget to grease the cookie sheet.]<U+263A>. Bake for 11-12 minutes. Let cool for 2 minutes then place on a wire cooling rack.
[Name] Macaroon Cloud Cookies [AuthorId] 2001337906 [AuthorName] Koko M. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-17T20:00:00Z [Description] They are actually macaroons I just call them cloud cookies cause they just melt in your mouth! Really simple and easy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/8", "1/2", "2/3"] [RecipeIngredientParts] ["salt", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.1 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.7 [ProteinContent] 0.4 [RecipeServings] 20.0 [RecipeYield] 20 cookies [RecipeInstructions] preheat oven to 350°F. Grease baking sheet. In a bowl beat egg whites and salt at high speed until soft peaks form. Add vanilla and very gradually add sugar beating constantly until soft peaks form. Drop by tablespoon fulls 2 inches apart onto greased baking sheet ( Or you can fill a piping bag and use a star tip and swirl the cookies.]. Bake in preheated oven for 20 minutes, or until lightly browned. Cool 1 minute then carefully remove from baking sheet to wire rack. (Instead of using vanilla you can use coconut or mint or whatever flavor you think will be good!]. Enjoy!<U+263A>.
[Name] Chili With Pork and Beans Featuring Kidney Beans, Black Beans, a [AuthorId] 2001394839 [AuthorName] Scott D. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-02-17T20:03:00Z [Description] Make and share this Chili With Pork and Beans Featuring Kidney Beans, Black Beans, a recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Winter", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "3", "1", "1/4", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["low sodium chicken broth", "boneless pork shoulder", "onion", "garlic cloves", "dried oregano", "chili powder", "ground cumin", "ground coriander", "whole tomatoes", "fish sauce", "bay leaf", "red kidney beans", "black beans", "garbanzo beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.8 [FatContent] 28.8 [SaturatedFatContent] 8.8 [CholesterolContent] 80.6 [SodiumContent] 506.1 [CarbohydrateContent] 42.4 [FiberContent] 12.8 [SugarContent] 4.0 [ProteinContent] 32.8 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] In a large Dutch oven over high heat add the oil and wait until it is smoking. Place pork in single layer on bottom of pot and cook without moving until bottom surfaces are well browned, about 5 minutes. Stir pork then add onions and garlic and cook with occasional stirring, 5 minutes. Next, add oregano, chili powder, cumin, and coriander and cook until fragrant, about 3 minutes. Pour broth into pot, stirring to release browned bits on bottom of pan. Add tomatoes, fish sauce, and bay leaf. Bring to a boil then reduce to a bare simmer, cover pot, cook until pork is tender, about 1 1/2 hours. Empty cans of beans into pot and cook until sauce is thick, about 30 minutes. Season to taste with salt.
[Name] Maso's Low Carb Granola [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-02-17T20:04:00Z [Description] Love granola, but trying to reduce carbs and increase good fats. Decided to play with a seed and nut based granola. My wife and I both love this stuff! I love it with berries and plain yogurt. It's like eating desert to me. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/15/yEt6BUxRzyOSSKjqIfw5_Seed%20Granola%20baked.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/gk4O0hBSxe4PT7z0Xx1A_SeedCrackersPreBaking.jpg"] [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1/3", "1/3", "1/3", "1/2", "1", "1", "2", "2", "1/4", "2"] [RecipeIngredientParts] ["flax seed", "poppy seed", "sunflower seeds", "sesame seeds", "cinnamon", "boiling water", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.8 [FatContent] 31.1 [SaturatedFatContent] 13.3 [CholesterolContent] 0.0 [SodiumContent] 11.7 [CarbohydrateContent] 12.7 [FiberContent] 8.8 [SugarContent] 2.0 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat the oven to bake at 300 degrees F. Mix all the dry ingredients in a large bowl. Boil the water and melt the coconut oil if you keep it in the refrigerator to liquify. Add the vanilla to the hot water/coconut oil liquid. Pour the hot liquids into the bowl of dry ingredients and make a sticky heavy batter with lots of large chunks of seeds that looks like raw granola. Bake for 2 hours using a spatula or wooden utensil to break apart the clumps of granola and turn them over for even cooking. When the granola looks evenly browned, it's done. Take out of oven and cool on a rack. Treat as a granola, so you can pair with berries and yogurt or use milk as many would do with cereal. Lots of varied flavors with all the seeds.
[Name] Red Curry Mussels [AuthorId] 2001394839 [AuthorName] Scott D. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-02-17T20:07:00Z [Description] Kick up the flavor quotient of a bowl of mussels with Thai red curry in a fragrant coconut milk broth and you will find you and your date gleefully sopping it all up with a loaf of crusty bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/16/U6pS8Mq6RYe0CvJurKnQ_IMG_0502.JPG" [RecipeCategory] Mussels [Keywords] ["Thai", "Asian", "Spicy", "< 15 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["mussels", "red curry paste", "garlic clove", "shallot", "ginger", "coconut milk", "chicken broth", "lemongrass", "fish sauce", "lime zest", "light brown sugar", "fresh lime juice", "Thai basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.7 [FatContent] 55.1 [SaturatedFatContent] 39.6 [CholesterolContent] 63.7 [SodiumContent] 1760.5 [CarbohydrateContent] 26.3 [FiberContent] 0.5 [SugarContent] 7.6 [ProteinContent] 34.8 [RecipeServings] nan [RecipeYield] 2 [RecipeInstructions] Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute]. Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes. Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels. Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.
[Name] Homemade Chai [AuthorId] 2001115228 [AuthorName] Anonymous [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-02-17T20:08:00Z [Description] Make and share this Homemade Chai recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Protein", "Healthy", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/8", "1/8", "1"] [RecipeIngredientParts] ["sugar", "ginger", "cardamom", "cinnamon", "allspice", "ground nutmeg", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.2 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 1.5 [SodiumContent] 40.3 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 10.2 [ProteinContent] 2.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. To prepare each serving, stir 1 1/2 tablespoons tea mix into 8 ounces hot brewed black tea. Store in airtight container for up to 6 months.
[Name] Twice Cooked Asian Pork Belly [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2017-02-18T06:07:00Z [Description] Sourced crom the Australian food magazine Taste for one of our one new recipe a week challenge. Yum! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/888081/yJTwGcy0Q5uGLjrqnok0_20170218_140430_Richtone(HDR).jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Asian"] [RecipeIngredientQuantities] ["1 1/4", "4", "1", "1", "1 1/2", "4", "2", "3", NA, NA] [RecipeIngredientParts] ["water", "dark soy sauce", "caster sugar", "star anise", "cinnamon sticks", "fresh ginger", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1304.0 [FatContent] 110.7 [SaturatedFatContent] 40.4 [CholesterolContent] 150.3 [SodiumContent] 2806.9 [CarbohydrateContent] 52.7 [FiberContent] 0.4 [SugarContent] 50.7 [ProteinContent] 24.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals. Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours. Remove pork and refrigerate over night. Strain braising stock cover and refrigerate. Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly. Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred. Serve pork topped with fresh red chili and fresh coriander leaves.
[Name] Buttermilk Jalapeño and Coriander Chargrilled Steak [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT12M [PrepTime] PT1H [TotalTime] PT1H12M [DatePublished] 2017-02-18T06:53:00Z [Description] Make and share this Buttermilk Jalapeño and Coriander Chargrilled Steak 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/888081/5JSXDq2OQBeYRoEyiirS_14873998334652099163668.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["600", "2", "1", "1", "1/4", "1/2", "2", NA, NA, "1 1/2", NA] [RecipeIngredientParts] ["buttermilk", "garlic clove", "lime rind", "lime juice", "coriander leaves", "spring onions", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.0 [FatContent] 32.3 [SaturatedFatContent] 12.6 [CholesterolContent] 249.9 [SodiumContent] 414.8 [CarbohydrateContent] 9.9 [FiberContent] 0.5 [SugarContent] 8.1 [ProteinContent] 84.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 500ml of buttermilk, jalapeño, garlic, lime rind and juice, coriander onion, salt and pepper and process until combined. Place steak in marinade and refrigerate for one hour. Preheat chargrill to high. Remove steak from marinade, brush with oil. Cook for six minutes, turn and cook for a further 6 minutes. Slice the steak and serve with remaing buttermilk, fresh sliced jalapeños and any other accompaniments you desire.
[Name] Vanilla & Harissa Spiked Lamb [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-02-19T10:14:00Z [Description] Inspired by recipe found in the Australian food magazine Taste. We served with cauliflower puree, roast pumpkin and roast broccolini. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/888081/sp8fM26gRxi6j7IGl38k_1487498260402-1059311612.jpg" [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2 1/2", "750", "1 1/2", "1", "1"] [RecipeIngredientParts] ["ground coriander", "ground cumin", "sea salt", "leg of lamb", "harissa", "honey", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 896.6 [FatContent] 57.9 [SaturatedFatContent] 24.6 [CholesterolContent] 283.0 [SodiumContent] 807.3 [CarbohydrateContent] 7.8 [FiberContent] 0.2 [SugarContent] 4.9 [ProteinContent] 80.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 210°C, fan forced, 230°C normal oven. Mix coriander, cumin, salt and caraway. Rub over lamb. Place in a roasting pan and drizzle with oil. Roast for 20mins. Remove any excess oil. Reduce temperature to 150°/170°C. Combine stock, harissa, honey, vanilla seeds and pod. Pour around the lamb. Cover the pan with a large sheet of baking paper and then foil, ensuring a good seal. Roast for 2hrs 30mins. Remove paper and foil and roast for a further 30mins. Transfer to a platter, cover and rest for 20mins. Reserve cooking juices. Meanwhile, strain the reserved cooking juices into a saucepan and simmer over a medium heat until thickened to your liking. Enjoy with accompaniments of your choice.
[Name] Cauliflower Puree [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-19T10:25:00Z [Description] Simple vegetarian, but not vegan, recipe from the gang at Donna Hay. We have used this as a warm dip with crudites, as well as a side for a meal. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "1", "125", NA, NA] [RecipeIngredientParts] ["cauliflower", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 713.5 [FatContent] 15.2 [SaturatedFatContent] 6.2 [CholesterolContent] 28.7 [SodiumContent] 957.7 [CarbohydrateContent] 124.0 [FiberContent] 47.2 [SugarContent] 47.8 [ProteinContent] 50.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut up cauliflower into small florets and place in a pot. Add the stock, bring to the boil, reduce heat and cook until tender. Drain stock (reserving for future use if preferred], season with salt and pepper, add the cream and puree using a stick mixer or blender. Serve.
[Name] Toaster Oven Roasted Garlic Cloves [AuthorId] 735494 [AuthorName] Tiz4tggr [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2017-02-19T14:38:00Z [Description] If you're cooking for one, it really doesn't make sense to heat up your big oven just to roast some garlic cloves. You can do this directly in your toaster oven with just a few easy steps. Best of all, there's no preheating your oven! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/735494/XZD5zj4QeOGWpjtE6r02_garlic-cloves-roasted.jpg" [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "10"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.3 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 20.0 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 1 Each [RecipeInstructions] It's very important that you don't use the rack that comes with the toast oven, but rather the baking/broiling pan. Since the packets have oil, you don't want that accidentally spilling in your oven or it might start a fire. Place garlic cloves in the middle of aluminum foil, making sure they are in a single layer. Drizzle with olive oil and salt. Fold up making sure all sides are secure and tight. It should be a flat packet. Place on toaster ovens baking/broiling pan on lower or middle rack. Set temp at 350 degrees and timer for 30 minutes. After timer goes off, let sit in oven for 10 minutes.
[Name] Rizogalo-Greek Rice Pudding [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-02-20T21:23:00Z [Description] Make and share this Rizogalo-Greek Rice Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/4PaHnUwmQquawQtIdQom_10.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "1/2", "4", "3/4", "1", "2"] [RecipeIngredientParts] ["milk", "water", "long grain rice", "butter", "eggs", "sugar", "vanilla", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.1 [FatContent] 18.4 [SaturatedFatContent] 10.9 [CholesterolContent] 126.1 [SodiumContent] 207.9 [CarbohydrateContent] 40.4 [FiberContent] 1.1 [SugarContent] 15.3 [ProteinContent] 10.4 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] In a 4 quart sauce pan, bring the water to a boil over medium high heat. Add rice. Stir and cook for 4 to 5 minutes until the water has evaporated. Lower heat to low and stir in milk, butter and sugar. Cover and cook over low heat for 1 to 1-1/4 hours, stirring occasionally. Whip eggs with a fork or whisk. Stir two to three tablespoons of the hot rice mixture into the eggs (so that the eggs do not curdle]. Pour the egg mixture slowly into the rice, stirring constantly. Add vanilla. Stir for 2 to 3 minutes and remove from heat. Pour into dessert dishes and sprinkle with cinnamon. Refrigerate when cooled. This recipe makes 10 to 12 one cup servings.
[Name] Chef John Folse's Herb Roasted Potatoes [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT45M [PrepTime] PT12M [TotalTime] PT57M [DatePublished] 2017-02-20T21:38:00Z [Description] I bought a new Lodge cast iron pizza pan and this recipe and several others were included in the packaging. These potatoes are flavorful and delicious hot or cold. Great as a side with grilled meats. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1/2", "2", "2", "2", "1", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["new potatoes", "red bell pepper", "yellow bell pepper", "fresh thyme", "onion", "fresh rosemary", "garlic", "salt", "black pepper", "olive oil", "butter", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 17.0 [SaturatedFatContent] 6.2 [CholesterolContent] 20.3 [SodiumContent] 466.8 [CarbohydrateContent] 30.7 [FiberContent] 4.3 [SugarContent] 2.3 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place quartered potatoes in a large zip lock bag. Add onions, peppers, garlic and herbs. Pour in oil, butter and vinegar. Season with the salt, black pepper and Creole seasoning. Seal the bag and shake vigorously to coat the potatoes. Place the contents of the bag onto a large pan, preferably cast iron. Roast in a 400 degree oven approximately 45 minutes to 1 hour, until potatoes are tender and golden brown. Stir occasionally during the cooking process.
[Name] Savory Ham and Cheese Breakfast Muffins [AuthorId] 573418 [AuthorName] PsychRN [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-20T22:14:00Z [Description] These savory muffins are great for a quick breakfast, brunch or as a side with soup or a salad. They freeze well, I pop one in the microwave for 1 minute and have a quick breakfast on the go. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/2", "1/2", "1/4", "1 2/3", "2", "1/3", "8", "8"] [RecipeIngredientParts] ["white whole wheat flour", "baking powder", "salt", "sugar", "ground black pepper", "garlic powder", "cayenne pepper", "buttermilk", "eggs", "olive oil", "ham", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.2 [FatContent] 5.8 [SaturatedFatContent] 3.1 [CholesterolContent] 40.0 [SodiumContent] 420.2 [CarbohydrateContent] 12.5 [FiberContent] 1.5 [SugarContent] 2.6 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 18 muffins [RecipeInstructions] ["Prepare muffin pans with baking spray. I use 2 pans that hold 12 muffins each. This recipe yields approximately 18 muffins.", "Preheat oven to 350 degrees.", "In a large bowl, whisk together dry ingredients: flour, baking powder, salt, sugar, garlic powder,cayenne pepper, salt and pepper. Set aside.", "In a seperate bowl whisk together buttermilk, eggs and oil.", "Add wet ingredients to dry and combine. Do not over mix.", "Stir in ham and cheese until incorporated.", "Distribute batter evenly into muffin cups. Bake at 350 degrees for 30 minutes or until a toothpick come out clean when tested." ]
[Name] Healthy Quiche [AuthorId] 1800116167 [AuthorName] Jennifer S. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-02-20T23:04:00Z [Description] Make and share this Healthy Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1/4 - 1/2", "1", "1 -2", "6", "1", "1", "1"] [RecipeIngredientParts] ["flour", "coconut oil", "salt", "water", "half-and-half", "kale", "eggs", "potato", "sausage", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.4 [FatContent] 38.8 [SaturatedFatContent] 22.6 [CholesterolContent] 242.6 [SodiumContent] 745.8 [CarbohydrateContent] 25.4 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 19.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 375 degrees. Crust: In a mixer or with your hands, work coconut oil into the flour and salt. When there are no longer large lumps of oil and the flour looks grainy, add enough water for the dough to stick together. Roll dough out into a circle between two sheets of parchment paper. Remove paper and arrange in pie pan. Filling: In a blender, liquefy kale with Half and Half. Add eggs and blend just until mixed thoroughly. Set aside. Dice potato and sausage and spread evenly in pie crust. Spread cheese over. Pour egg mixture over all. Place parchment paper over baking sheet, and put the pie on top of the paper. Bake in oven about 45 minutes. A knife inserted in the center of the pie will come out clean.
[Name] Kanellas Hazelnut Tea Cookies [AuthorId] 1800186928 [AuthorName] EllenS [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-02-20T23:04:00Z [Description] Make and share this Kanellas Hazelnut Tea Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "3/4", "3", "4", "1/2", "2", "6", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "dark brown sugar", "eggs", "sour cream", "maple syrup", "vanilla", "flour", "baking powder", "cinnamon", "salt", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.3 [FatContent] 4.0 [SaturatedFatContent] 1.9 [CholesterolContent] 13.9 [SodiumContent] 60.0 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 90 Cookies [RecipeInstructions] 1. Preheat oven to 350°F. 2. In large bowl, cream together butter and sugars. Beat in eggs, cream, maple syrup and vanilla. 3. In a medium bowl, sift together flour, baking powder, cinnamon, and salt. In 3 batches, beat into wet ingredients. Stir in nuts with a wooden spoon. 4. Roll the dough into 1-inch balls, then roll out into fingers roughly the size of your pinkie, and lay out on ungreased baking sheets in the shape of a crescent. (If dough starts to get sticky, chill it for a few minutes; it will be easier to work with.]. 5. Bake cookies until they’re medium brown underneath and on edges, 20-25 minutes, switching position of pans halfway through baking. (It took less time than that overall with my oven, so check early.]. 6. Let cool on racks.
[Name] Carribe [AuthorId] 2001396482 [AuthorName] katymd81 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-02-20T23:04:00Z [Description] Make and share this Carribe 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/2001396482/5ZDetSnSp1yw3nnhP8wi_10209246713431320.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["100", "100", "100", "2", "1", "3", "2", "10", "10", "5", "2", "50"] [RecipeIngredientParts] ["self-raising flour", "caster sugar", "butter", "margarine", "eggs", "baking powder", "vanilla essence", "bananas", "sultanas", "walnuts", "honey", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.6 [FatContent] 16.2 [SaturatedFatContent] 9.8 [CholesterolContent] 98.8 [SodiumContent] 423.4 [CarbohydrateContent] 42.8 [FiberContent] 1.6 [SugarContent] 25.2 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] line a load tin with grease prove paper and put oven on low heat to warm up (150 or gas mark 3]. In a mixer put in sugar, butter, eggs, vanilla, flour and baking powder mix until mixture is light and smooth, add milk if needed. By hand fold in fruit and nuts to the cake mixture and add honey. Add cake mixture prepared cake tin. Make sure mixture is spread evenly then put in oven on low heat for 30 to 45 minutes or until brown and cooked though. Serve either warm or cold.
[Name] Indian Lentil Cauliflower Soup [AuthorId] 1803738119 [AuthorName] sarahmhoward [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-02-20T23:05:00Z [Description] Make and share this Indian Lentil Cauliflower Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "1 -2", "1 1/2", "1", "6", "1", "1", "1", "2", "3/4", NA, NA] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "ginger", "curry powder", "ground cumin", "vegetable broth", "red lentil", "cauliflower", "sweet potato", "sea salt", "black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.1 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 504.8 [CarbohydrateContent] 47.4 [FiberContent] 10.4 [SugarContent] 5.5 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until translucent.", "Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.", "Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.", "Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted." ]
[Name] Banana Peanut Butter & Apple Bread [AuthorId] 2416274 [AuthorName] Mama Di [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-02-20T23:05:00Z [Description] This is the perfect combination of banana and peanut butter. The apples add great flavor. If you're allergic to peanut butter, substitute softened butter. I hope you enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/30/oluiuc2SAeywMb7uFjKb_IMG_0070.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/30/CoK0s1X7TfSwBIW3kpkC_IMG_0071.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/30/Ur1VSwOPRWa2RIy6mY6h_IMG_0072.JPG"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "3", "3", "1", "2", "1", "1", "3/4", "1", "2"] [RecipeIngredientParts] ["crunchy peanut butter", "brown sugar", "granulated sugar", "eggs", "sour cream", "bananas", "vanilla", "flour", "baking powder", "baking soda", "salt", "cinnamon", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.7 [FatContent] 7.1 [SaturatedFatContent] 1.6 [CholesterolContent] 32.6 [SodiumContent] 350.7 [CarbohydrateContent] 46.9 [FiberContent] 3.0 [SugarContent] 25.1 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 deg F. In a mixer, cream peanut butter and sugars, and beat in eggs. Add sour cream, bananas and vanilla; and mix with a large spoon until blended. In separate bowl, combine flour, baking powder, soda, salt and cinnamon. NOTE: Add an extra 3 tablespoons flour in high altitude areas. Gradually stir in to peanut butter mixture. Gently stir in apples. Spoon into greased bundt pan (or use a loaf pan]. Bake at 350 for 50-60 minutes.
[Name] Chelly's Ravioli Pizza [AuthorId] 2001397259 [AuthorName] Chelly L. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-02-20T23:05:00Z [Description] I only had so much time to make dinner one night, and forgot to run to store. So I whipped this up and the kids now request it every time. Im sure you can use any sauce and ravioli. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1"] [RecipeIngredientParts] ["Bisquick", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.3 [FatContent] 8.1 [SaturatedFatContent] 2.6 [CholesterolContent] 6.5 [SodiumContent] 451.7 [CarbohydrateContent] 29.6 [FiberContent] 0.9 [SugarContent] 5.7 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix Bisquick, sugar and milk. It should be almost like a biscuit type dough. Roll out and place in a 9 in pie pan. Dump in can of Ravioli and top with cheese. Bake for 15 min at 375 or until the crust is brown and the cheese is bubbly .
[Name] BEST EVER Truffle Oil Vinaigrette [AuthorId] 2678063 [AuthorName] ladgyn01 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-02-20T23:05:00Z [Description] Make and share this BEST EVER Truffle Oil Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "2 -3", "1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "red onions", "shallots", "salt", "white pepper", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.6 [FatContent] 81.0 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 292.9 [CarbohydrateContent] 1.5 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mince onion or shallot and garlic and place in bowl with vinegar. Add salt. Add black pepper. Add white pepper. Let sit for 5 minutes. Add olive oil and truffle oil and whisk or use tightly sealed jar or storage container and shake vigorously. Drizzle over salad greens, or roasted vegetables or use as a bread dipper. Enjoy!
[Name] Inglenook Spoon Bread Cake [AuthorId] 2720797 [AuthorName] Disque [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-02-20T23:05:00Z [Description] A twist on the traditional Virginia spoon bread. Firm enough to slice, rather than spoon, with a texture that verges on that of a bread pudding. Serve it as a substitute for corn bread, as a side to put roast, or add macerated fruit as a topping and call it a dessert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2720797/z6QaJZvT6iyblKDjCNQr_FB_IMG_1487507236773.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "2", "2", "1", "1", "1", "2", "1/4"] [RecipeIngredientParts] ["cornmeal", "butter", "boiling water", "eggs", "milk", "baking powder", "salt", "all-purpose flour", "sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.8 [FatContent] 8.6 [SaturatedFatContent] 4.7 [CholesterolContent] 66.5 [SodiumContent] 521.9 [CarbohydrateContent] 24.8 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven 450 degrees. Grease a large souffle pan and set aside.", "Place cornmeal and butter in a large mixing bowl; add boiling water and stir.", "Beat in eggs and milk.", "Combine baking powder, salt, flour, sugar and nutmeg in a small bowl and whisk into cornmeal mixture.", "Bake 450 degrees 30 minutes.", "Reduce oven temperature to 350 degrees and bake an 15 minutes.", "Remove from oven; let cool 5 -10 minutes, then turn out from pan and cool slightly, top side up.", "Serve while still warm." ]
[Name] Suger Cookies [AuthorId] 2001397854 [AuthorName] Dobby_is_awesome [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2017-02-20T23:05:00Z [Description] This makes a very good size batch of delicouse cookies. They are very easy to shape and stay in perfect shape [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/2", "1", "1/8", "1/8", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "vanilla", "sour cream", "salt", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.1 [FatContent] 5.4 [SaturatedFatContent] 3.2 [CholesterolContent] 29.4 [SodiumContent] 76.2 [CarbohydrateContent] 16.4 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] 20 each cookie is about 3 inchs [RecipeInstructions] Pre-heat oven at 350. Cream together butter and sugar. Add egg yolk and vanila. Add sour cream. Add flour, backing powder, and salt. Mix all - use hands to finish mixing - roll out between wax paper. After you roll it out cut into you favorite pieces (cookies do not expand]. Bake for 6 min then take out and rotate.

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