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[Name] Low Fat Buffalo Chicken [AuthorId] 2000313648 [AuthorName] Joe T. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-20T23:06:00Z [Description] Make and share this Low Fat Buffalo Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Chicken", "Poultry", "Meat", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "2/3", "1", "2", "2", "1 1/2", "8", "6", "1", "2", NA, NA] [RecipeIngredientParts] ["dry buttermilk", "water", "white vinegar", "panko breadcrumbs", "low-fat sour cream", "blue cheese", "low-fat mayonnaise", "eggs", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2847.4 [FatContent] 150.9 [SaturatedFatContent] 70.7 [CholesterolContent] 982.6 [SodiumContent] 10300.9 [CarbohydrateContent] 151.2 [FiberContent] 8.0 [SugarContent] 30.5 [ProteinContent] 210.6 [RecipeServings] 1.0 [RecipeYield] 1 meal [RecipeInstructions] 1. preheat oven to 425. 2. cut chicken into breasts and tenderloins and cut the breasts in two (thick-wise]. 3. coat in the egg and then the panko. 4. place chix on sprayed baking sheet and spray chick with cooking spray. 5. bake for about 10 minutes and then flip and continue for another 1o minutes. 6. combine blue cheese, sour cream and mayo to make blue cheese sauce. 7. combine buttermilk powder and water and mix thorooughly. then add hot sauce and vinegar. 8. simmer the sauce until it thickens (8-10 minutes]. 9. serve as a sandwich with lettuce.
[Name] Healthy Ring Ding Cakes {vegan} [AuthorId] 2001380213 [AuthorName] Dee Green Smoothie [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-20T23:06:00Z [Description] Chocolate cream-filled hand-held cakes, just like the packaged version only healthy! Visit full recipe here: http://greensmoothiegourmet.com/healthy-ring-ding-cakes-vegan [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Tropical Fruits", "Fruit", "European", "Lactose Free", "Free Of...", "Sweet", "Brunch", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/3", "1"] [RecipeIngredientParts] ["coconut oil", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.3 [FatContent] 13.6 [SaturatedFatContent] 11.4 [CholesterolContent] 5.7 [SodiumContent] 19.9 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 6-8 Cakes [RecipeInstructions] Mix. Bake. Dip into chocolate. Serve. See recipe link for details. http://greensmoothiegourmet.com/healthy-ring-ding-cakes-vegan.
[Name] German Pancakes [AuthorId] 2000742199 [AuthorName] Lori S. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-02-20T23:06:00Z [Description] Make and share this German Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "3/4", "1/4", "1/3", "1"] [RecipeIngredientParts] ["eggs", "milk", "all-purpose flour", "baking powder", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.6 [FatContent] 16.7 [SaturatedFatContent] 8.2 [CholesterolContent] 307.1 [SodiumContent] 635.5 [CarbohydrateContent] 40.7 [FiberContent] 1.3 [SugarContent] 0.4 [ProteinContent] 17.3 [RecipeServings] 2.0 [RecipeYield] 6 Pancakes [RecipeInstructions] Beat eggs, beat milk in, and then beat flower in gradually. Add baking powder, salt, and butter. Mix all together. Melt a bit of bacon grease in fry pan. Put 4-5 tablespoons in fry pan. Fry on one side, then flip over. Serve with syrup, jelly or berries.
[Name] Sugar Cookies [AuthorId] 2001397854 [AuthorName] Dobby_is_awesome [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2017-02-20T23:07:00Z [Description] Make and share this Sugar Cookies recipe from Food.com. [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 3 inches [RecipeInstructions] pre heat oven to 350. cream together butter and sugar. add yolk and vanilla then mix. add sour cream then mix. add flour and baking powder and salt. mix all then use hands to finish mixing ( you will need to mush the batter together]. roll out between two peices of wax paper. cut into any shapes. bake for 6 min then take ou and turn for 3 more min.
[Name] Fiesta Citrus Chicken and Quinoa [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2017-02-20T23:07:00Z [Description] Make and share this Fiesta Citrus Chicken and Quinoa 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/2001398683/FH1xjQSQOmSTo51GhKLT_Fiesta.jpg" [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "quinoa", "limes", "lemon", "low sodium soy sauce", "apple", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.5 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 75.5 [SodiumContent] 680.1 [CarbohydrateContent] 43.6 [FiberContent] 6.4 [SugarContent] 12.3 [ProteinContent] 31.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut one lime into slices (6] and line bottom of small dish. pour in orange juice and soy sauce. Lay chicken breasts in marinade (in fridge] for 45 minutes. Turn over in mixture and let sit an additional 45 minutes (OR place in marinade in bag overnight.]. Heat grill, salt and pepper both sides of the chicken, and cook chicken low and slow until cooked through. While chicken cooks, bring quinoa water to a boil with lemon ginseng teabag. Remove teabag and add quinoa. When quinoa and chicken are almost finished cooking, cut apple and cucumber into cubes. Squeeze a small amount of lemon and lime juice. When completely cooked, plate quinoa and spread, then cut chicken on slant and lay over quinoa. Squeeze some fresh lemon and lime juice over chicken and top with cucumber apple salsa. Pair with fresh roasted vegetables for a light a healthy meal.
[Name] New York Sharp Cheddar Broccoli Bacon Soup [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-02-20T23:07:00Z [Description] This creamy soup is wonderful for dinner parties, work socials, or for a homemade family table meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/32SMO4EaTcmxckT5Zo5l_soup.JPG" [RecipeCategory] One Dish Meal [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1", "2", "1 1/4", "3/4", "1/2", "1/2", "1", "1", "0.5", "13", "3/4", "1/4", "1"] [RecipeIngredientParts] ["broccoli", "butter", "yellow onion", "carrot", "low sodium chicken broth", "1% low-fat milk", "heavy whipping cream", "all-purpose flour", "salt", "black pepper", "sharp cheddar cheese", "cheddar cheese", "bacon", "sour cream", "cheddar cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 754.2 [FatContent] 62.4 [SaturatedFatContent] 36.6 [CholesterolContent] 184.6 [SodiumContent] 1078.0 [CarbohydrateContent] 16.9 [FiberContent] 0.9 [SugarContent] 5.5 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy. While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned], stirring frequently. Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling. Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally. Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.] Add broccoli and cooked bacon. Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream. Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.
[Name] Double Strawberry Lemon Cheesecake [AuthorId] 728140 [AuthorName] thinkfirst [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-02-20T23:07:00Z [Description] Make and share this Double Strawberry Lemon Cheesecake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/728140/EYDUsz4QQZyXG98QNrmw_pie.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "8", "8", "2/3", "8", "2"] [RecipeIngredientParts] ["graham cracker pie crust", "lemon gelatin", "lemon zest", "lemon juice", "cream cheese", "cottage cheese", "boiling water", "Cool Whip", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.8 [FatContent] 25.8 [SaturatedFatContent] 13.7 [CholesterolContent] 36.4 [SodiumContent] 430.6 [CarbohydrateContent] 40.9 [FiberContent] 1.2 [SugarContent] 30.7 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a blender, blend boiling water with lemon jello until dissolved. With blender still running, add lemon zest, lemon juice, cream cheese, and cottage cheese. Blend until smooth. Fold in the Cool Whip until fully mixed. Put a few inches of cheese mix in the bottom of the graham cracker crust. Pour a layer of diced strawberries on top, then another layer of cheese mixture. Let pie set up in refrigerator for a few hours. Serve with a scoop of diced strawberries on the top.
[Name] Banana Chocolate Chip Overnight Oats [AuthorId] 2001398950 [AuthorName] cadaluaazul [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-20T23:07:00Z [Description] Make and share this Banana Chocolate Chip Overnight Oats recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Grains", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/2", "2/3", "1", "1/2", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["rolled oats", "milk", "vanilla extract", "salt", "honey", "banana", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 459.1 [FatContent] 15.1 [SaturatedFatContent] 8.0 [CholesterolContent] 22.8 [SodiumContent] 240.8 [CarbohydrateContent] 73.6 [FiberContent] 6.9 [SugarContent] 30.7 [ProteinContent] 12.2 [RecipeServings] 1.0 [RecipeYield] 1 Jar [RecipeInstructions] 1.\tWhisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid. 2.\tClose and refrigerate for at least 4 hours, but preferably overnight before eating.
[Name] Miniature Pan De Muerto [AuthorId] 2001397854 [AuthorName] Dobby_is_awesome [CookTime] PT17M [PrepTime] PT2H [TotalTime] PT2H17M [DatePublished] 2017-02-20T23:08:00Z [Description] Make and share this Miniature Pan De Muerto 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/2001397854/lHdTfmJ0Suu40fxmmlnp_pan%20de%20muerto%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["Mexican", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "5 1/2", "1/2", "1/2", "1/2", "4", "1/2", "1/3"] [RecipeIngredientParts] ["sugar", "active dry yeast", "salt", "cinnamon", "orange zest", "flour", "milk", "water", "butter", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.9 [FatContent] 10.3 [SaturatedFatContent] 5.7 [CholesterolContent] 83.8 [SodiumContent] 292.3 [CarbohydrateContent] 62.4 [FiberContent] 2.0 [SugarContent] 17.4 [ProteinContent] 9.0 [RecipeServings] 12.0 [RecipeYield] 12 A little smaller then the palm of your hand [RecipeInstructions] 1. Combine the first 5 dry ingredients plus 1 1/2 cups of flour in a large bowl. 2. In a small sauce pan, stir the milk, water, and butter over medium heat until all the butter is melted. Pour the mixture into your dry ingredients and mix well with a wooden spoon (or use a mixer]. 3. Add the four eggs and mix well. 4. Then slowly add the remaining 4 cups of flour, constantly stirring to combine the ingredients. Once the dough is only slightly sticky, place it on a floured surface and knead until smooth. Put the dough in a greased bowl, cover with a towel and set aside in a warm place for approximately an hour and a half to allow the dough to rise. 7. Prepare two cookie sheets by covering them with aluminum foil. Once the dough has doubled in size, place it on a floured surface and punch it back down. Then spread the dough and divide it into four or five equal portions. 9. Take one portion and divide it again into four equal parts and begin shaping each one into a round loaf. 10. Repeat until you have 12 small loaves, placing six on each cookie sheet. Divide the remaining dough into 12 equal parts and begin creating the top design. Use each part to roll out the bone-shaped pieces and lay across the top of the loaf, criss-crossing them. Top each loaf with a smaller round piece of dough. 12. Set the loaves aside for another hour to rise again. I just placed them on top of the stove while the oven was heating up. Be sure to cover them with cling wrap or a hand towel. 13. Place both cookie sheets in a 350 degree oven for 15 - 18 minutes. While the loaves are baking, you can prepare your simple, sweet glaze. For Glaze. Combine the sugar and orange juice in a sauce pan and boil for approximately 2 minutes, stirring constantly. Remove and set aside. When the loaves have finished baking, brush the glaze over them while they are still warm.
[Name] Dairy-Free French Toast [AuthorId] 2393570 [AuthorName] jbozziee [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-20T23:08:00Z [Description] This recipe uses coconut milk instead of regular milk to make a delicious french toast. Tastes great with homemade jam or maple syrup. My friends and family love it! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lactose Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["light coconut milk", "eggs", "sugar", "ground ginger", "ground cinnamon", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.1 [FatContent] 4.2 [SaturatedFatContent] 1.2 [CholesterolContent] 69.8 [SodiumContent] 974.1 [CarbohydrateContent] 76.5 [FiberContent] 3.6 [SugarContent] 6.5 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Beat eggs in a large mixing bowl until frothy.", "Add in all ingredients EXCEPT french bread.", "Slice French Bread into thick slices.", "Pour egg mixture into large baking dish.", "Soak bread in egg mixture, flipping the slices after a few minutes to get even absorbtion.", "Heat skillet on medium-low, and coat with cooking oil or butter.", "Cook until golden brown on bottom.", "Flip bread and cook until other side is golden.", "Remove from pan and keep warm on a plate in a warm oven. Repeat until all bread is cooked." ]
[Name] Easy Cheesy Tortellini Bake [AuthorId] 2783067 [AuthorName] Jessybean79 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-20T23:08:00Z [Description] Make and share this Easy Cheesy Tortellini Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2783067/5MVf108TMiWB4YiR17mA_FullSizeRender.jpg" [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["9", "15", "2", "1/2", "1/2", "1 1/2", "2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["alfredo sauce", "fresh broccoli", "smoked sausage", "water", "garlic powder", "dried basil", "salt", "pepper", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.2 [FatContent] 30.9 [SaturatedFatContent] 13.6 [CholesterolContent] 94.8 [SodiumContent] 1558.2 [CarbohydrateContent] 38.6 [FiberContent] 4.4 [SugarContent] 2.7 [ProteinContent] 28.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees and spray a 9 x 11 dish with cooking spray.", "Boil water for pasta and broccoli. When water reaches boiling, first add broccoli and cook for about two minutes or until broccoli just turns bright green. Add tortellini to water and continue cooking until pasta floats and is just al dente. Reserve 1/2 cup water before draining. Turn off burner.", "While pasta and broccoli are draining, return pot to warm burner and add jar of alfredo to pot. Add pasta water to empty alfredo jar, place lid back on and shake. Pour contents into pot of alfredo and mix.", "Add garlic powder, 1 tbsp dried basil, salt, pepper, and 1/4 mozzarella to alfredo and mix until cheese is incorporated.", "Smear some sauce in the bottom of the baking dish to prevent sticking.", "Add sausage, drained tortellini and broccoli to pot of sauce and gently combine. Pour mixture into baking dish evenly.", "Spread cheeses over the pasta mixture and sprinkle with remaining dried basil.", "Place in oven uncovered for 8-10 minutes. Broil for another three or until top gets a little browned. Serve warm and enjoy!" ]
[Name] Sweet & Creamy Ramen [AuthorId] 2001399309 [AuthorName] nagomemoon4 [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2017-02-20T23:09:00Z [Description] Make and share this Sweet & Creamy Ramen recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1", "1/2", NA, "1/3", "1 -2"] [RecipeIngredientParts] ["water", "butter", "garlic powder", "cayenne pepper", "half-and-half cream", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.6 [FatContent] 22.6 [SaturatedFatContent] 12.2 [CholesterolContent] 29.8 [SodiumContent] 1771.4 [CarbohydrateContent] 57.4 [FiberContent] 2.0 [SugarContent] 1.5 [ProteinContent] 11.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] melt 1 table spoon butter into 8oz of water in a medium sized sauce pan. once butter is fully melted add in ramen noodle flavor packet, garlic cayenne pepper and cream Cover and let simmer on medium low heat stirring occasionally add in ramen noodles cover, stirring occasionally. once noodles are tender add honey. let simmer uncovered for 2 minutes.
[Name] Uzbek Pilaf With Lamb [AuthorId] 2001400010 [AuthorName] Red R. [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-02-20T23:09:00Z [Description] A traditional uzbek (Middle Asian) rice dish can be made with any type of meat, but the most traditional version of this dish requires lamb and is eaten by fingers. Great dish for family gatherings or any other sort of big events. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Long Grain Rice", "Lamb/Sheep", "Rice", "Vegetable", "Meat", "Southwest Asia (middle East]", "Asian", "Lactose Free", "Egg Free", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["600", "2", "1", "2", NA, "1", "600", "1/2", "3", "1"] [RecipeIngredientParts] ["lamb", "carrots", "garlic", "cumin seed", "basmati rice", "salt", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.3 [FatContent] 10.4 [SaturatedFatContent] 4.0 [CholesterolContent] 49.0 [SodiumContent] 1795.2 [CarbohydrateContent] 35.5 [FiberContent] 2.2 [SugarContent] 1.5 [ProteinContent] 17.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. Separate the meat into two parts fat and lean. 2. Cut fat off the meat (or just take pieces with lard] and place it into a preheated large pot. 3. Wait until fat melts, take out the meat. 4. Cut onion into thin semi-circles put into the pot. 5. Let the onion fry until translucent and take it out. 6. Put the remaining meat into the pot let it fry until it changes colour. 7. Meanwhile peel and cut carrots into stripes, separate in two parts. 8. After the meat is browned add one part of the carrots, stir from time to time until soft. 9. Put the rest of the meat and the onions back in, pour a small amount of hot water. 10. Separate one of the garlic heads into cloves. Don't peel them, place directly into the pot. 11. Add barberry and spices, be generous with seasoning, the broth should be over-salted, the rice will absorb the excess salt. 12. Add the rest of the carrot. 13. Add more hot water (you might want to season as you go]. 14. Add the whole head of garlic, just take the top skin off, no need to separate or peel. 15. Let the mixture boil for about 30 minutes. 16. Add the rice (remember to wash it first], it should be submerged into liquid completely (plus about 1 cm on the top]. 17. Let the rice boil until there is no water on the surface. 18. Start gathering the surface rice into the small pile the middle of the pot for about 10 min. 19. Check if there is any liquid left on the bottom of the pot by pushing a spoon or spatula into the rice. 20. If there is little to none left, turn to very low heat and steam for about 30 minutes. 21. Serve on a large place decorated with pomegranate seeds. Check out the video process. https://www.youtube.com/watch?v=xBtwvZtIdno.
[Name] Japanese YumYum Sauce [AuthorId] 2001393293 [AuthorName] Claudia Parnell [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-20T23:09:00Z [Description] Craving that YumYum sauce for your veggies or chicken like I was? Try this copycat recipe!! One of my favorite sauces. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001393293/oenKshslRNCmGLcuEZxc_image.jpeg" [RecipeCategory] Sauces [Keywords] ["Japanese", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "3", "1", "2 1/2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["mayonnaise", "sugar", "garlic powder", "paprika", "cayenne pepper", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.4 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 587.6 [CarbohydrateContent] 14.8 [FiberContent] 2.1 [SugarContent] 10.1 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients together in medium bowl. Refrigerate leftovers!
[Name] Slow Roasted Leg of Lamb [AuthorId] 2001217724 [AuthorName] The Flying Shepard [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-02-20T23:09:00Z [Description] This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Trager smoker. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Southwest Asia (middle East]", "European"] [RecipeIngredientQuantities] ["10", "10", "4", "1/2", "1/2", "1/2", "1/2", "4", "1", "1", "1", "1/4", "6", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["fresh thyme", "fresh rosemary", "garlic cloves", "madeira wine", "garlic cloves", "allspice", "cumin", "olive oil", "fresh rosemary", "fresh thyme", "lemons", "fresh herb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.3 [FatContent] 14.9 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 23.7 [CarbohydrateContent] 61.5 [FiberContent] 5.0 [SugarContent] 45.5 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight. Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan. Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index. Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired. Notes: If roasting vegetables, you will want to return them to an oven at 450F to properly brown them. Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.
[Name] Ramped up Biscuits [AuthorId] 601015 [AuthorName] Blue Plate Special [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-21T05:36:00Z [Description] Veganized buttermilk biscuits.ts/ Inspiration taken from: http://www.bonappetit.com/recipe/ramps-and-buttermilk-biscuits-with-cracked-coriander And veganized by: http://minimalistbaker.com/the-best-damn-vegan-biscuits/ [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "3/4", "4", "3/4"] [RecipeIngredientParts] ["fresh lemon juice", "all-purpose flour", "baking powder", "baking soda", "sea salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.9 [FatContent] 12.1 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 968.3 [CarbohydrateContent] 48.8 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] See Minimalist Baker recipe for instructions. See Bon Appetit recipe for varations.
[Name] Easy Shane's Chili Soup [AuthorId] 1690362 [AuthorName] cisquester [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-21T20:25:00Z [Description] If you have ever eaten at Shane's Deli in Wheaton, il you will know this chili. It is a little like Wendy's. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/51/MCl1TZTHT4emmn3vev4Z_IMG_0210.JPG" [RecipeCategory] Beans [Keywords] ["Meat", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "1", "1", "1", "1", "1", "1/2", "2", "3", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["onion", "celery", "bell pepper", "stewed tomatoes", "tomato sauce", "chili beans", "chili beans", "low sodium beef broth", "tomatoes and green chilies", "water", "garlic powder", "celery seed", "Worcestershire sauce", "cumin", "dried cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.4 [FatContent] 13.5 [SaturatedFatContent] 5.3 [CholesterolContent] 52.2 [SodiumContent] 506.2 [CarbohydrateContent] 26.1 [FiberContent] 6.0 [SugarContent] 4.1 [ProteinContent] 21.0 [RecipeServings] 18.0 [RecipeYield] 1 cup [RecipeInstructions] Brown ground chuck, add onion, celery and bell pepper. Cook until onions are translucent. Drain beef mixture and add to large dutch oven or stock pot. Add all other ingredients, including the juice. Bring to a boil, reduce heat and simmer for 30 minute.
[Name] Indian Seitan [AuthorId] 634323 [AuthorName] Jeri Roth Lande [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-21T20:54:00Z [Description] This is a vegetarian variation of Butter Chicken or Chicken Makhani. It's based on a variety of recipes that I found online and adapted to my taste. [Images] character(0) [RecipeCategory] Kosher [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1", "1", "1", "1", "1", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["onions", "butter", "garlic", "ginger", "cumin", "cinnamon", "chili powder", "lemon juice", "tomatoes", "seitan", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.8 [FatContent] 6.9 [SaturatedFatContent] 2.9 [CholesterolContent] 10.2 [SodiumContent] 263.6 [CarbohydrateContent] 14.1 [FiberContent] 5.1 [SugarContent] 6.5 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in large pot. Add onions and cook until they are starting to brown. Meanwhile, poke a hole in the bag of broccoli. Heat for 3 min in the microwave to speed up cooking. Add butter to pot and stir until melted and sizzling. Add spices (garlic through coriander], stir and cook a couple minutes to bloom flavors. Add lemon juice, tomatoes, seitan (drained] and broccoli. Mix and bring to a boil. Add a little water if there is no liquid on the bottom. Lower heat, cover pan and cook until broccoli is done to your liking. Turn off heat. Mix in yogurt and add salt to taste.
[Name] Cherry Jam Chocolate Chip Cookies [AuthorId] 2000847186 [AuthorName] MowseConspiracy [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-21T22:59:00Z [Description] Make and share this Cherry Jam Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/3", NA, "1", "1/3", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "white sugar", "brown sugar", "egg", "vanilla extract", "flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.2 [FatContent] 6.4 [SaturatedFatContent] 3.9 [CholesterolContent] 12.2 [SodiumContent] 122.7 [CarbohydrateContent] 14.6 [FiberContent] 0.6 [SugarContent] 7.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] ["Preheat oven to 325.", "Cream together butter, and sugars.", "Add the egg, vanilla, and cherry fruit spread and mix until well combined.", "In another bowl combine flour, baking soda, and salt.", "Slowly add the flour mixture to the butter mixture.", "Add the chip until well integrated.", "Drop onto a cookie sheep lined with parchment or if you don't have parchment, foil works. Bake between 8 - 15 minutes depending on the size of the cookies. The bottoms will be golden and the tops look underdone but they are done." ]
[Name] Unicorn Poop Cupcakes [AuthorId] 2001397854 [AuthorName] Dobby_is_awesome [CookTime] PT20M [PrepTime] PT17M [TotalTime] PT37M [DatePublished] 2017-02-21T22:59:00Z [Description] When you bite into this cupcake there will be colors every ( on another recipe I will make the frosting [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/54/V9GXlGCxThWtH2S64d6e_Food-com-2017-06-197490.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/54/eBeQlE7AQuS4QFCr2H6y_Food-com-2017-06-197495.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/54/Zez1poQuR7mGL3iov5WI_Food-com-2017-06-197494.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/54/mevt35wYT1KX93j10BWo_Food-com-2017-06-197496.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001397854/J2HuolalTimGtNfXXlvg_starrynightrainbowcupcakes.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1 1/4", "4", "4-4", "1 1/2", "1/2"] [RecipeIngredientParts] ["buttermilk", "eggs", "white chocolate"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 198.6 [FatContent] 16.6 [SaturatedFatContent] 4.3 [CholesterolContent] 78.0 [SodiumContent] 70.6 [CarbohydrateContent] 8.2 [FiberContent] 0.0 [SugarContent] 8.1 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] 20 normal size cupcake [RecipeInstructions] Step 1: Combine all ingredients in stand mixer and whip together well using flat beater attachment. Step 2: Take out 3 separate bowls and pour about 1 1/2 Cups of batter in each bowl. Step 3: <U+2665>For Sky Blue: Mix two small drops of Americolor Gel Paste in one Vanilla Batter Bowl. <U+2665>For Electric Pink: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl. <U+2665>For Electric Yellow: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl. (I use more drops of color for the yellow and the pink so that the colors are really vibrant]. Step 4: Stop and gaze at the beauty of your bright batter colors in each separate bowl. Pour each color of batter into a separate disposable piping bag, and cut a small hole at the end of the piping bag. Cover the bottom of your cupcake liner with electric yellow batter. <U+2665>Repeat by piping electric pink on top of your electric yellow batter. <U+2665>Repeat again by piping Sky blue on top of your electric pink batter. <U+2665>Now you can add little swirly swirls of extra color, until your cupcake liner is filled 1/2 full. <U+2665>Bake at 325 for appx 18-22 minutes, until a toothpick inserted in the center comes out clean.
[Name] Creamettes [AuthorId] 2001347989 [AuthorName] Brooke F. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-21T23:00:00Z [Description] Make and share this Creamettes 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/53/04/55/TRdCDzGGQwQhLiWZSYYA_16825930_10100559694127247_5676054737347143238_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/55/21AhC9dJRN2GOFUb5Bn0_16797866_10100559796796497_3643121787020824911_o.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "2 -3", "1"] [RecipeIngredientParts] ["elbow macaroni", "margarine", "butter", "salt", "cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.1 [FatContent] 13.8 [SaturatedFatContent] 5.8 [CholesterolContent] 18.2 [SodiumContent] 1219.9 [CarbohydrateContent] 51.8 [FiberContent] 2.6 [SugarContent] 7.6 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook Creamette elbow macaroni according to package instructions. Add salt. Drain the noodles if access water from boiling. Pour into an an oven-safe bowl. Add the margarine and mix together. Add the tomato soup. Mix together. Fold the cheese into fours and place on top of the noodles and push down into the noodles. Put another layer on top of the noodles. Bake in the oven at 350 degrees, for 20 minutes, covered. Mix together and serve with ketchup (optional].
[Name] Big Cedar Lodge's Family Favorite Chili [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-02-22T03:13:00Z [Description] I made this for a broker luncheon on Harmattan in Denver and it was devoured! The key is to cook it low and slow for several hours (not just the one hour in the instructions). Also, if it gets dry, add some beef broth. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "30", "1", "2", "4 -6", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["onions", "tomato sauce", "Ro-Tel tomatoes", "chili beans", "chili powder", "crushed red pepper flakes", "garlic powder", "oregano", "ground cumin", "paprika"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 484.9 [FatContent] 24.5 [SaturatedFatContent] 9.5 [CholesterolContent] 93.9 [SodiumContent] 897.7 [CarbohydrateContent] 34.0 [FiberContent] 7.6 [SugarContent] 5.2 [ProteinContent] 33.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown ground chuck and onions, then drain. Add remaining ingredients and simmer one hour.
[Name] 7-Layer Lentil Dip [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-22T18:34:00Z [Description] Make and share this 7-Layer Lentil Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001000518/FlqQM0wSRP6jHZ0R9EJG_lentil%20taco%20dip-2.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "2", "1", "3", "1", "1", "1", "1", "1", "4", "1", "3"] [RecipeIngredientParts] ["lentils", "water", "olive oil", "cilantro", "sour cream", "chunky salsa", "lettuce", "fresh tomato", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 10.6 [SaturatedFatContent] 4.8 [CholesterolContent] 21.5 [SodiumContent] 585.5 [CarbohydrateContent] 12.1 [FiberContent] 4.1 [SugarContent] 3.4 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In large saucepan bring water to a rolling boil and add lentils. Reduce heat to simmer for approximately 45 minutes or until lentils are softened. Drain water off lentils, return to stove, add olive oil and stir. Add taco seasoning and stir together until well mixed. Place lentil mixture in a food processor and process until smooth, approximately 15-20 seconds. Using a 3-4 quart casserole, or similar dish or deep platter, layer remaining ingredients in order. Top with olives, tomatoes and green onion. Time to serve up with tortilla or pita chips.
[Name] Spaghetti Squash and Turkey Meatballs [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-22T18:49:00Z [Description] Make and share this Spaghetti Squash and Turkey Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meatballs [Keywords] ["Poultry", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "457", "1/3", "1/4", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["spaghetti squash", "ground turkey", "parsley", "garlic clove", "parmesan cheese", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.6 [FatContent] 14.5 [SaturatedFatContent] 4.0 [CholesterolContent] 60.9 [SodiumContent] 479.9 [CarbohydrateContent] 12.8 [FiberContent] 1.5 [SugarContent] 4.7 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F/200°C. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes. When the squash is cool enough to touch (5-10 minutes], slice the squash open, length-wise, with a sharp knife. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife. In a large bowl, gently mix together the ground turkey, onion, parsley, Parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet. Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish. Top with hot marinara sauce, and a sprinkle of chopped parsley.
[Name] Power Sandwich [AuthorId] 2001338562 [AuthorName] Anonymous [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-02-22T21:49:00Z [Description] Make and share this Power Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ham", "white cheddar cheese", "egg", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Hook it up. Enjoy.
[Name] The Grey Stuff [AuthorId] 2418441 [AuthorName] ninahenry [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-22T21:50:00Z [Description] Make and share this The Grey Stuff 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/2418441/ZiF2SovTQ9iS5kf5AiR6_grey-stuff-2.jpg" [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3 1/2", "1 1/2", "15", "8", "2", NA] [RecipeIngredientParts] ["vanilla instant pudding mix", "milk", "Cool Whip", "instant chocolate pudding mix"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 531.9 [FatContent] 26.4 [SaturatedFatContent] 17.3 [CholesterolContent] 12.8 [SodiumContent] 622.7 [CarbohydrateContent] 70.2 [FiberContent] 1.2 [SugarContent] 53.1 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine pudding mix and milk. Whisk well and refrigerate for 10 minutes. Place Oreos in a food processor and blend until they become crumbs. Mix the crushed Oreos in with the pudding mixture and mix well. Fold in Cool Whip and chocolate pudding mix until well combined and refrigerate for one hour before serving. When ready to serve, place \"grey stuff\" in a piping bag and add a dollop to the middle and then pipe a spiral around it. Top with sprinkles.
[Name] Tahada [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-22T21:50:00Z [Description] This sweet classic is made with coconut and pinipig. You can also make this with the shredded or sliced coconut meat instead of the grated form. [Images] character(0) [RecipeCategory] Coconut [Keywords] ["Fruit", "< 15 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2 3/4", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["raw rice", "sugar", "coconut", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.8 [FatContent] 3.4 [SaturatedFatContent] 2.7 [CholesterolContent] 2.3 [SodiumContent] 12.1 [CarbohydrateContent] 37.1 [FiberContent] 1.5 [SugarContent] 9.7 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] 4 slices [RecipeInstructions] Toast the ground rice and then grind by mortar and pestle. In a bowl, mix 1 cup pinipig, grated young coconut, and sugar. Moisten with evaporated milk, adding little by little. Roll mixture to ½-inch thickness between two pieces of banana leaves or waxed paper. Cut into serving portions and dust with remaining toasted ground pinipig.
[Name] Leftover Pot Roast Ragu With Pasta [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-22T21:50:00Z [Description] If you're tired of leftover pot roast sandwich, try using in a sauce with pasta! Below is one of food.com's most popular recipes for pot roast that can be used for this recipe: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208 [Images] character(0) [RecipeCategory] Meat [Keywords] ["Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["8", NA, "2", "1/4", "1/4", "2", "1/2", "1/2", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["fettuccine pasta", "red wine", "flour", "tomato sauce", "water", "parmesan cheese", "romano cheese", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.2 [FatContent] 5.2 [SaturatedFatContent] 2.4 [CholesterolContent] 54.0 [SodiumContent] 461.1 [CarbohydrateContent] 42.2 [FiberContent] 2.2 [SugarContent] 3.1 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to boil. While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce. Once water is boiling, add salt (water should be salty like the sea!] and fettuccine and cook according to package direction for al dente. Whisk beef stock and flour to create a slurry. Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes. Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat. Drain pasta, reserving about 1/2 cup of pasta water. Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes. Remove from heat. Add cheese and parsley. Stir to combine. Serve and enjoy!
[Name] Superbowl Chili [AuthorId] 1377608 [AuthorName] Sherry Vorick [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-22T21:53:00Z [Description] Make and share this Superbowl Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "1", "1", "3", "1", "3", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["ground beef", "red kidney beans", "black beans", "diced tomatoes", "bell peppers", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.9 [FatContent] 37.0 [SaturatedFatContent] 14.8 [CholesterolContent] 154.2 [SodiumContent] 161.0 [CarbohydrateContent] 28.2 [FiberContent] 9.7 [SugarContent] 3.2 [ProteinContent] 51.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Brown beef and onions and peppers, add tomatoes and beans and spices, cook slowly for an hour. Serve with shredded cheese and sour cream if desired.
[Name] Stuffed Peppers [AuthorId] 1377608 [AuthorName] Sherry Vorick [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-02-22T21:54:00Z [Description] stolen from Bongiornos in Kent, OH, they used bananna peppers, we have been using cubanella as they arent as hot [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1", "1/2", "1/2", "4", "16", "2"] [RecipeIngredientParts] ["bulk Italian sausage", "garlic", "parmesan cheese", "cheese", "tomato juice", "season salt", "bell peppers", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1329.8 [FatContent] 100.7 [SaturatedFatContent] 41.9 [CholesterolContent] 254.0 [SodiumContent] 3269.9 [CarbohydrateContent] 41.9 [FiberContent] 6.2 [SugarContent] 16.9 [ProteinContent] 62.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown sausage, add onions and garlic, mix with remaining ingredients. stuff peppers with cooked meat mixture. place on cooking sheet and top with marinara. bake covered at 350 for 15 mins. remove cover and top with cheese and cook until melted, about 10 mins.
[Name] Spinach Salad [AuthorId] 1377608 [AuthorName] Sherry Vorick [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-22T21:55:00Z [Description] Make and share this Spinach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1", "2", "2", "1/2", "2", "8", "6", "6"] [RecipeIngredientParts] ["olive oil", "onion", "white wine vinegar", "grainy mustard", "salt", "spinach", "ham", "radishes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.5 [FatContent] 43.0 [SaturatedFatContent] 8.6 [CholesterolContent] 412.4 [SodiumContent] 1882.1 [CarbohydrateContent] 13.3 [FiberContent] 5.9 [SugarContent] 3.8 [ProteinContent] 36.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.
[Name] Lemon Chicken and Spaghetti Squash [AuthorId] 1377608 [AuthorName] Sherry Vorick [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-22T21:56:00Z [Description] Make and share this Lemon Chicken and Spaghetti Squash recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "2", "1", "4", "3", "1/2", "1/4", "1/2", "1", "8"] [RecipeIngredientParts] ["spaghetti squash", "olive oil", "sea salt", "black pepper", "chicken breasts", "yellow onion", "garlic cloves", "cherry tomatoes", "sea salt", "black pepper", "lemon", "chicken broth"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 239.6 [FatContent] 11.4 [SaturatedFatContent] 2.7 [CholesterolContent] 46.4 [SodiumContent] 1169.6 [CarbohydrateContent] 16.4 [FiberContent] 3.4 [SugarContent] 4.7 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 375°F/200°C. 2. Poke several holes into the spaghetti squash. Microwave on high for 5 minutes. 3. Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash with olive oil, and season with salt and pepper. 4. Place squash upside down on baking tray and bake for 40 minutes until soft. Let cool. 5. Using a skillet, cook the chicken breast on medium-high heat with a little olive oil for 6-8 minutes until the chicken is golden brown and cooked through. Remove chicken from the pan and set aside. 6. Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes and cook for a couple minutes. Cook until onions are translucent. 7. Add lemon juice and chicken broth, and cook until the liquid partially reduces, about 20 minutes. Add chicken and cook for 2 minutes. Add spinach and cook for 2 minutes. 8. Using a fork, shred the inside of the squash. 9. Pour sauce over the squash. Serve immediately. 10. Enjoy!
[Name] Southern Chili Beans [AuthorId] 2001393293 [AuthorName] Claudia Parnell [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-02-22T21:56:00Z [Description] Here's an old fashioned recipe of chili beans that are perfect for really any occasion! From a cold day, a lazy afternoon or game day festivities, you can't wrong with this recipe. Hearty and flavorful [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/67/s13UcbcgRiKs80PEClRE_image.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001393293/kGPyjZhXSUa0utkVwV7D_image.jpeg"] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "2", "1/2", "1", "1", "1", "2", "1 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "dark red kidney beans", "red kidney beans", "diced tomatoes", "water", "beef broth", "yellow onion", "olive oil", "paprika", "cayenne pepper", "granulated sugar", "garlic powder", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.5 [FatContent] 15.0 [SaturatedFatContent] 3.6 [CholesterolContent] 104.4 [SodiumContent] 487.7 [CarbohydrateContent] 42.0 [FiberContent] 13.1 [SugarContent] 6.0 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] 6 7 [RecipeInstructions] Heat olive oil in a large non-stick skillet over medium heat. Once oil is hot, add chopped onion and saute 3 minutes, then add 1tsp garlic, 2 tsp paprika, 1 1/2 tsp cayenne pepper, and saute 30 seconds longer. Pour onions into crockpot. Return skillet to medium-high heat, add in ground turkey. Stirring occasionally until ground turkey has browned. Once cooked drain and add to crockpot. In crockpot add in remaining ingredients, diced tomatoes, kidney beans (drained], 1/2 cup of water or beef broth, 1 tsp granulated sugar, and a tsp each of salt and pepper. Stir all ingredients together, cook on low for 6 hours. Serve warm. Enjoy! Serve topped with: Cheddar and Monterey Jack cheese, sour cream, or hot sauce! Optionally serve with for sides: fresh cornbread or biscuits, baked potatoes, saltine crackers or tortilla chips!
[Name] Baked Ziti [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-02-22T21:56:00Z [Description] Make and share this Baked Ziti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "6", "1", "1"] [RecipeIngredientParts] ["pasta", "onion", "ground beef", "provolone cheese", "sour cream", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.0 [FatContent] 28.2 [SaturatedFatContent] 14.4 [CholesterolContent] 90.2 [SodiumContent] 614.9 [CarbohydrateContent] 62.4 [FiberContent] 3.6 [SugarContent] 7.8 [ProteinContent] 32.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring large pot of lightly salted water to boil. Add ziti pasta, cook until al dente about 7-8 minutes. In large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce and simmer 15 minutes. Preheat oven 350 degrees Spray Pan. Layer each pan,. 1/4 of of ziti, 1/4 of the sauce, 4 slices of provolone cheese, 1/2 of sour cream, repeat. Top with grated parmesan cheese and remaining mozzerrella. Bake for 30 minutes or until cheese is melted.
[Name] Slow Cooker Stuffed Peppers [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-02-22T21:56:00Z [Description] Make and share this Slow Cooker Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "8", "2", "1"] [RecipeIngredientParts] ["ground beef", "yellow onions", "garlic cloves", "green bell peppers", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.4 [FatContent] 22.3 [SaturatedFatContent] 8.1 [CholesterolContent] 81.0 [SodiumContent] 869.0 [CarbohydrateContent] 31.8 [FiberContent] 6.6 [SugarContent] 19.6 [ProteinContent] 25.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Label you freezer bag. In large bowl, mix ground beef, onion, garlic, and 2 tablespoons of pasta sauce. Separate mixture into 4 equal parts and firmly stuff into peppers. Add remaining pasta sauce to quart size bag. Add water to empty pasta jar and pour into quart size bag. Seal. Add bag of sauce to gallon sized bag and add stuffed peppers. Remove as much air as possible. Seal and lay flat in freezer (up to 3 months]. Cook. Thaw the night before. Add stuffed peppers to the slow cooker. Cover with sauce. Cook on low for 6-8 hours.
[Name] Slow Cooker Meatball Veggie Soup [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-02-22T21:57:00Z [Description] Make and share this Slow Cooker Meatball Veggie Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "24", "1", "3", "1", "1", "4"] [RecipeIngredientParts] ["carrot", "green beans", "zucchini", "yellow onion", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.9 [FatContent] 3.6 [SaturatedFatContent] 0.9 [CholesterolContent] 1.9 [SodiumContent] 812.2 [CarbohydrateContent] 23.4 [FiberContent] 5.5 [SugarContent] 13.8 [ProteinContent] 5.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in slow cooker. Cover and cook on low for 8 hours. To freeze combine all ingredients except chicken broth in gallon freezer bag Seal and freeze for up to 3 months. Thaw and add to slow cooker and add chicken broth. Cook for 8 hours.
[Name] Chicken Cacciatore [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2017-02-23T01:06:00Z [Description] Make and share this Chicken Cacciatore 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/ndk6dpBTQEahWFqqtxYl_2.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "1/4", "1/2", "8", "1", "1", "1/2", "1", "2", "2", "3"] [RecipeIngredientParts] ["chicken", "olive oil", "sweet onion", "garlic cloves", "diced tomatoes", "tomato paste", "dry red wine", "garlic powder", "black pepper", "dried oregano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 611.5 [FatContent] 41.3 [SaturatedFatContent] 10.8 [CholesterolContent] 170.1 [SodiumContent] 335.4 [CarbohydrateContent] 12.2 [FiberContent] 2.9 [SugarContent] 6.2 [ProteinContent] 44.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Heat oven to 375 degrees.", "Rinse and dry chicken pieces.", "In a large skillet, heat the olive oil over medium high heat. Add chicken and sprinkle with half of the garlic, pepper and oregano as it browns in the hot oil. Brown both sides and transfer chicken to a 9\" x 13\" baking dish.", "Peel and cut the onion into 1/2\" slices. Mince the garlic (*here is an easy way to clean and mince garlic: cut the tips off of the garlic clove; place clove on a cutting board and smash with the flat side of a knife. Peel should come off easily].", "Add sliced onion and garlic in the hot oil and saute for 3 to 4 minutes until lightly browned. With a slotted spoon, remove from pan and arrange over chicken.", "In a large bowl combine the tomatoes, tomato paste, wine, sugar, and the rest of the garlic, pepper and oregano. Blend well with a whisk.", "Pour over the chicken and vegetables.", "Cover with foil and bake for 40 minutes. Remove foil and bake, uncovered, for another 40 minutes. (Cut baking time in half for boneless breasts.] Serves 6 to 8." ]
[Name] Sesame Lime Scallion Rice [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-02-23T05:13:00Z [Description] This delicious, easy rice has a light Asian flavor, and pairs well with almost any protein like fish, chicken or pork! The key here is the sesame oil, so try not to substitute it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/58aZgZ71RkSCtGSVxcew_Lime%20Rice.jpg" [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1 1/2", "3", "1 1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["scallions", "chicken broth", "coarse salt", "ground pepper", "lime", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.1 [FatContent] 10.0 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1295.9 [CarbohydrateContent] 61.9 [FiberContent] 3.6 [SugarContent] 1.3 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 3 Cups [RecipeInstructions] In a 3- to 4-quart saucepan or skillet, heat 1 tablespoon of sesame oil over medium heat. Add the scallion whites, 1/4 teaspoon of salt, and a pinch of pepper. Cook, stirring often, until tender but not browned, about 5 minutes. Add the rice and cook, stirring often, until it begins to crackle, 2 to 3 minutes. Add the chicken broth, lime zest, 1 teaspoons salt and 1/4 teaspoons pepper; bring to a boil. Cover and turn the heat down to low. Cook until the rice is tender and the liquid is absorbed, about 18 minutes. The trick to perfect is rice is not to lift the lid or stir during this stage. Leave it alone until all the liquid is absorbed. Remove from the heat and using a fork, fluff the scallion greens, 1 tablespoon of sesame oil, and the lime juice into the rice. Let rest 5 minutes. Sprinkle with toasted sesame seeds and serve.
[Name] Tracy's Chicken Enchiladas [AuthorId] 386621 [AuthorName] natejess [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-23T17:04:00Z [Description] Make and share this Tracy's Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "1", "1", "2", "4", "3 -4", "2"] [RecipeIngredientParts] ["flour tortillas", "diced green chilies", "sour cream", "black olives", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.4 [FatContent] 28.6 [SaturatedFatContent] 14.7 [CholesterolContent] 86.7 [SodiumContent] 1217.5 [CarbohydrateContent] 22.2 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 21.7 [RecipeServings] 12.0 [RecipeYield] 12 enchiladas [RecipeInstructions] Mix chilies, sour cream soup olives and half of the cheese together. Divide mixture in half. To one half of mixture add chicken and roll into tortillas. Place in large, nongreased pan. Cover tortillas with remaining mixture. Top with cheese and bake at 350 for 30 minutes.
[Name] Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-02-23T18:37:00Z [Description] Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) 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/jwfirWf2SCCwTs4saV9p_EC_Cornmeal%20soup.jpg" [RecipeCategory] Brazilian [Keywords] ["South American", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["40", "1/2", "160", "5", "80 -100", "2"] [RecipeIngredientParts] ["yellow cornmeal", "olive oil", "kielbasa", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.7 [FatContent] 15.4 [SaturatedFatContent] 4.8 [CholesterolContent] 119.4 [SodiumContent] 403.8 [CarbohydrateContent] 10.0 [FiberContent] 1.3 [SugarContent] 0.9 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside. Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use. Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more. Serve hot.
[Name] Homemade German Mustard Pickles (Senfgurken) Recipe [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2017-02-23T21:13:00Z [Description] If you have a soft spot for Senfgurken, then try this homemade German pickle recipe with mustard, dill and other spices. These pickles are unlike most you are probably familiar with in that the cucumbers are peeled and cut into chunks before being packed in brine. Use pickling cucumbers for canning, which keep their shape, or English cucumbers to make these refrigerator pickles that will keep for a couple of weeks. If you want to can them for longer storage, I provide links to instructions, below. Also known as Spreewälder Gurken, these homemade pickles are famous as a specialty of Berlin. Makes 2 to 3 quarts Homemade German Pickles. Posted from www.thespruce.com [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["4 1/2", "1", NA, "2", "2", "2 1/2", "1", "6", "1/2", "1/2", "1/4", "1/4", "1/2", "1", "4", "1/8", "2"] [RecipeIngredientParts] ["pickling cucumbers", "English cucumbers", "onion", "dill weed", "white wine vinegar", "water", "sugar", "yellow mustard seeds", "whole coriander seed", "whole black peppercorn", "caraway seed", "whole allspice", "bay leaf", "whole cloves", "powdered ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 784.7 [FatContent] 2.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 4680.0 [CarbohydrateContent] 197.7 [FiberContent] 5.6 [SugarContent] 179.5 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 3 quarts [RecipeInstructions] Peel 4 1/2 pounds cucumbers, cut them in half lengthwise, scrape out the seeds, and then cut into 1/2-inch chunks. Layer them in 2 to 3 clean quart canning jars together with some sliced onion and fresh dill sprigs. In a large nonreactive (no aluminum] saucepan, make the brine by bringing 2 cups white-wine vinegar, 2 cups water, 2 1/2 cups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1/2 teaspoon whole coriander, 1/2 teaspoon whole black peppercorns, 1/4 teaspoon whole caraway, 1/4 teaspoon whole dill seed, 1/2 teaspoon whole allspice, 1 crumbled bay leaf, 4 whole cloves, 1/8 teaspoon powdered ginger and 2 tablespoons salt to a boil. Cook for 3 minutes or until sugar and salt are dissolved. Pour the hot brine over the cucumbers in the jars to within 1/4 inch of the rim of the glass. Close immediately. Store in a cool spot or refrigerator. If you do not want to process further, keep them refrigerated and they should last for a couple of weeks (see the Note, below]. They are ready to eat after 24 hours but the flavors get stronger as they age. Note: Some people say that the pickles made this way (raw pack] keep for several months without further processing. As they cool, a vacuum creates a seal, much like cooking in a water bath. Generally, I prefer to process or can anything I do not want to refrigerate. If you want to can these pickles they will become softer but keep for months on the shelf.
[Name] Cornbread - Zuke Bake [AuthorId] 226867 [AuthorName] Linky [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-23T22:45:00Z [Description] Make and share this Cornbread - Zuke Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "pork sausage", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.0 [FatContent] 18.0 [SaturatedFatContent] 6.5 [CholesterolContent] 37.9 [SodiumContent] 614.0 [CarbohydrateContent] 29.1 [FiberContent] 3.2 [SugarContent] 9.7 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Coarsely shredd 1/3 cup zucchini, set aside.", "Cut remaining zucchini into 1/4 inch slices.", "Brown sausage, breaking up into crumbles. Remove and set aside.", "Cook zucchini and onion in drippings until onion is translucent.", "In a greased quiche pan, or equivalent pan, arrange cooked zucchini rounds in concentric circles.", "Prepare cornbread mix according to directions, stir in shredded zucchini, cooked sausage and cheese.", "Spread mixture over zucchini rounds in pan.", "Bake 350ºF for 25-30 minutes, Invert onto a serving platter. Serve with hot sauce or pepper flakes, if desired." ]
[Name] Glazed Strawberry Galette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT1H15M [TotalTime] PT2H15M [DatePublished] 2017-02-24T06:12:00Z [Description] Make and share this Glazed Strawberry Galette recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "6", "3 -4", "1/2", "3", "2", "1/2", "16", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "unsalted butter", "mascarpone", "honey", "vanilla", "fresh strawberries", "sugar", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.4 [FatContent] 12.5 [SaturatedFatContent] 6.0 [CholesterolContent] 43.9 [SodiumContent] 77.1 [CarbohydrateContent] 24.7 [FiberContent] 2.3 [SugarContent] 9.3 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour. Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve. In another bowl, combine the strawberries, sugar and flour and reserve. Preheat oven to 400 degrees. Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet. Cover the dough with the mascarpone filling leaving a border around the edges. Arrange the strawberries over the filling. Fold edges of dough over the strawberries and pleat or crimp the edges. Combine egg yolk and milk and brush over the crust. Bake until golden-brown, about 40 minutes. Heat reserved honey and brush it over the strawberries.
[Name] Cajun Guacamole Shrimp Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-24T06:12:00Z [Description] Make and share this Cajun Guacamole Shrimp Cups 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/53/04/78/hILjjomQlWplUCGJYs5g_untitled-1006.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530478/H5xvRSNRry7spxZJL8MR_image.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/78/RxmKg6BdSFmagVmpwM9U_CajunShrimpCups_2.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/530478/BrMN71Q0CLTU9GzpHUgn_95D6D777-5659-4DA9-A6A6-7F2EACD09326.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/78/sDzAY4cPQ62oCB3olrSa_CajunShrimpCups_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/78/S7yQSyNGQ1GAuZzkgtqp_untitled-1001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/78/MpJ2y52JSiCu0kW9eUjl_untitled-0997.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["24", "1/4", "2", NA, "5 -8", "5", "1/4", "1", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["wonton wrappers", "avocados", "lime", "cherry tomatoes", "cilantro", "scallion", "salt", "raw shrimp", "olive oil", "garlic clove", "salt", "fresh ground black pepper", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 12.0 [Calories] 89.7 [FatContent] 5.6 [SaturatedFatContent] 0.8 [CholesterolContent] 24.6 [SodiumContent] 169.7 [CarbohydrateContent] 6.5 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 24 cups [RecipeInstructions] For the cups: Preheat the oven to 350 degrees F. If using cooking spray, spray a 24-cup non-stick mini muffin pan with cooking spray. If using vegetable oil, brush both sides of each wonton wrapper with a thin layer of vegetable oil using a pastry brush. Push each wonton wrapper into a well of the mini muffin pan. Bake for 10-12 minutes until golden. Remove from the oven and increase the heat to 400 degrees F for the shrimp later on. Remove the baked wonton cups to a wire rack to cool completely. For the guacamole: Halve the avocados and remove their pits. Scoop out the flesh and discard the skins. Roughly chop the avocado into cubes (you should have about 1 1/4 cups of cubed avocado]. Add the avocado to a wide, shallow bowl. Use a fork to mash as smooth as you like it. Stir the lime and hot sauce into the mashed avocado. Finely chop the cherry tomatoes and add the avocado along with the cilantro and scallion. Gently fold together until combined. Season with salt to taste (usually just a pinch]. For the shrimp: Combine the shrimp, olive oil, garlic and Cajun seasoning in a medium bowl along with a pinch each of salt and black pepper. Stir to coat the shrimp. Tip the contents of the bowl out onto a rimmed baking sheet. Bake for 6-7 minutes (the oven should be at 400 degrees F from earlier] until pink and cooked throughout. Assemble: Fill each baked wonton cup with a slightly heaped teaspoonful of guacamole. Top each one with a shrimp. Sprinkle with the chopped cilantro. Serve immediately – the wontons will start to become soft very quickly once filled. NOTE: If you need to make these ahead – prep the wonton wrappers and shrimp in advance. You can keep the baked wontons in an airtight container at room temperature for up to 2 days. You can keep the cooked shrimp in an airtight container in the fridge for up to 1 day. Make the guacamole just before filling and serving otherwise it will start to oxidize, turning brown.
[Name] Green Goddess Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-24T06:12:00Z [Description] Make and share this Green Goddess Pizza 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/53/04/79/PBio9r4dR4adD75KLsa8_GreenPizza_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/79/JSnFGkfkTJyGcXJeKSwO_GreenPizza_1.JPG"] [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1/4", NA, "2", "1/2", "8", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic clove", "shallot", "lemon juice", "parsley", "kale", "basil", "chives", "olive oil", "kale", "mozzarella cheese", "parmesan cheese", "zucchini", "basil", "chives", "avocado"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 212.9 [FatContent] 17.9 [SaturatedFatContent] 5.8 [CholesterolContent] 25.2 [SodiumContent] 237.2 [CarbohydrateContent] 5.7 [FiberContent] 2.3 [SugarContent] 1.1 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pulse garlic and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, basil and chives. Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. Season to taste with salt and pepper. Preheat oven to 450 F and grease a baking sheet. In a bowl, massage the kale with a bit of olive oil, salt and pepper until well-coated, set aside. On a floured surface, roll out the dough to form a 12-inch circle. Transfer the dough to the baking sheet and cover it with the pesto. Top with mozzarella rounds. Add the shaved zucchini ribbons and massaged kale, then sprinkle with half of the parmesan. Drizzle pizza lightly with olive oil, salt and pepper. Bake for 10-13 minutes or until crust is golden and cheese has melted. Remove from oven and top with the fresh basil, chives, avocado and the rest of the parmesan.
[Name] Baked Apples With Honey and Slivered Almonds [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-02-24T16:53:00Z [Description] Make and share this Baked Apples With Honey and Slivered Almonds recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/lrfozRGRqZEcNqlZCFAy_8.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2 1/2", "1/2"] [RecipeIngredientParts] ["tart baking apples", "butter", "honey"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 174.6 [FatContent] 5.5 [SaturatedFatContent] 2.4 [CholesterolContent] 9.5 [SodiumContent] 33.7 [CarbohydrateContent] 33.6 [FiberContent] 3.1 [SugarContent] 29.1 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Heat oven to 375 degrees.", "Wash apples. Cut each in half and core with a melon baller.", "Place halved apples in ungreased 9\" x 9\" x 2\" baking dish.", "Place 1/2 teaspoons of butter in the center of each half.", "Top each half with slivered almonds. Drizzle with honey.", "Bake at 375 for 30 minutes or until flesh of apple is tender when pierced with a fork.", "Transfer to serving plate and pour honey from baking dish over. Serve warm or cold for a delicious dessert or snack.", "This recipe serves 8." ]
[Name] Savory Oatmeal With Cheddar and Fried Egg [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-02-24T19:47:00Z [Description] Savory oatmeal is not quite the same as that perfect bowl of oats topped with five different berries and syrup. But savory oatmeal is good when you're wanting something warm, filling and not sweet, especially when cheese is involved. I got it from the Yummy site that has some great recipes if you haven't tried it. I used regular sharp cheddar with good results [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/64/02/0/zjXjrIwwSRaCbPdpaZqH_Savory%20Oatmeal.JPG" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "3/4", NA, "2", "1", "1/4", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["za'atar spice mix", "steel cut oats", "water", "white cheddar cheese", "coconut oil", "onions", "egg", "walnuts", "green onion", "za'atar spice mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.0 [FatContent] 17.6 [SaturatedFatContent] 9.4 [CholesterolContent] 203.3 [SodiumContent] 181.9 [CarbohydrateContent] 30.5 [FiberContent] 5.3 [SugarContent] 2.7 [ProteinContent] 17.6 [RecipeServings] 1.0 [RecipeYield] 1 bowl [RecipeInstructions] Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper. Heat a non-stick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal. Top with chopped walnuts, green onions, and za'atar, if you like. Notes. *Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions. If you want an even lighter meal, use coconut oil spray instead of coconut oil. If you have any leftover cooked vegetables from the day before, just add them to your oatmeal.
[Name] Aunt Gladys's Goulash [AuthorId] 2001402757 [AuthorName] Jennifer [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-24T20:00:00Z [Description] Make and share this Aunt Gladys's Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["ground beef", "diced pimentos", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.5 [FatContent] 26.9 [SaturatedFatContent] 11.6 [CholesterolContent] 120.4 [SodiumContent] 557.4 [CarbohydrateContent] 57.9 [FiberContent] 3.7 [SugarContent] 6.0 [ProteinContent] 22.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put large pot of water on high to boil. While water is heating up, in a large skillet cook ground beef on medium high until browned. Add salt and pepper to taste while cooking. Drain if needed, dependent on fat content. When water is boiling add egg noodles to cook according to package. While noodles are boiling, add the two cans of soup, drained ca of corn, drained pimentos, and sour cream to the ground beef, stirring to prevent burning and decrease heat to medium low. Drain egg noodles and add to the ground beef mixture. Add salt and pepper to taste, and enjoy!
[Name] Warm Cabbage Slaw [AuthorId] 252230 [AuthorName] Tia Katrina [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-02-24T20:01:00Z [Description] Make and share this Warm Cabbage Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/2", "1/2", "1/2", "1", "1/4", "1/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["cabbage", "onion", "celery", "bell pepper", "sour cream", "salt", "water", "ginger", "honey", "vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.1 [FatContent] 9.3 [SaturatedFatContent] 3.9 [CholesterolContent] 14.9 [SodiumContent] 641.8 [CarbohydrateContent] 16.3 [FiberContent] 4.3 [SugarContent] 11.2 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Saute onion, pepper and celery till slightly soft. Add water and cabbage and steam for 5 minutes. Mix together remaining ingredients and add after you have taken it off the burner. Enjoy!
[Name] Vegg-Fu Sandwich (Totally Vegetarian and Could Be Vegan) [AuthorId] 2001344271 [AuthorName] BichonKitchen [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-24T20:11:00Z [Description] This is my favorite vegetarian breakfast sandwich. In our house its just not a Sunday if it doesn’t start with Vegg-Fu.
[Name] Trini Stew Chicken (Not Spicy) [AuthorId] 2001404146 [AuthorName] jmngroo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-02-24T20:24:00Z [Description] I make this dish for my husband quite often, it takes some time but it's worth it in the end. We can't stop eating it. If you like heat, add a scotch bonnet pepper. This is a good dish to eat with rice and any side you like, a salad or macaroni pie. Hope you like it and Enjoy! (This is my version, not authentic but it's sure tasty) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001404146/U40fhBswROCQcVcDDRZK_stewchicken_2017_1.jpg" [RecipeCategory] Stew [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Onions", "Vegetable", "Meat", "Indian", "Lactose Free", "Egg Free", "Free Of...", "Savory", "Sweet", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["9", "1", "3", "2", "2", "1", "1", "2", "1", "1/2", "1", "1", "1 1/2", "2", "2", "2 -3", "3 -4"] [RecipeIngredientParts] ["chicken drumsticks", "onion", "garlic cloves", "tomatoes", "green onions", "cilantro", "lime", "white vinegar", "salt", "salt", "black pepper", "garlic powder", "onion powder", "ketchup", "oyster sauce", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.6 [FatContent] 21.4 [SaturatedFatContent] 4.9 [CholesterolContent] 133.0 [SodiumContent] 1040.9 [CarbohydrateContent] 13.8 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and cut medium onion in half. Slice. Put half the onion in a large bowl and the other half in a small bowl (for frying]. Peel and mince garlic. Add it to the small bowl of onions for frying. Rinse and chop both tomatoes and add it to the large bowl. Rinse and chop the green onion, add it to the large bowl. Wash and chop up the handful of cilantro, add it to large bowl. Cut the lime in half and begin to prepare the 9 drumsticks.", "Put chicken in a large bowl, add water until it covers the chicken. Squeeze lime juice in the water and put the peel in the water. Wash chicken, and pour out the water. Add more water until it covers the chicken again. Add white vinegar and wash the chicken. Pour out the water. Peel skin off the chicken ( if desired].", "Add chicken to the large bowl with half sliced onion, tomato, green onion and cilantro. Add salt, black pepper, garlic powder, onion powder and ketchup. Mix. Cover with plastic wrap and place in the fridge to marinate for 15 - 20 mins (if your in a rush] or 4 hours to overnight (if your not in a rush].", "Get a large pot, turn heat to medium and add oil. Add the small bowl of onions and garlic to the oil and sauté for 5 mins or when you see some garlic pieces turning brown. Add the marinated chicken. Hear it sizzle. Use a mixing spoon to blend everything together. Let it cook for 5 minutes. Use the mixing spoon to mix again. Let it cook for another 5 minutes. Now add mushroom soy sauce and oyster sauce. Mix. Cover with the lid for 15 minutes and let the natural juices come out. After 15 minutes, take the lid off, and mix. Let the chicken juices evaporate, till there is a thick gravy and very little liquid left. Keep an eye on it. 15 minutes After 15 minutes, add water until it barely covers the chicken. Let it come to a boil and wait 15 -20 minutes until it reaches the gravy consistency you want. Turn off the stove and your done! Enjoy with some rice, salad and some macaroni pie!" ]
[Name] Conditum Paradoxum (Konditon) [AuthorId] 2001404324 [AuthorName] Eli Gurevich [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-02-24T20:27:00Z [Description] Conditum Paradoxum is an ancient Roman honey spiced wine. This recipe is based on the ancient Roman cookbook Apicius 1.1, with minor modifications by me. This wine is kosher for Passover, and was used by the Jews of the Land of Israel during the Passover Seder for the 4 cups, as mentioned in the Jerusalem Talmud, Pesachim 10:1, and can be used as an authentic wine during the Passover Seder today. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/86/7468EfzSTDy7XTAZkV1f_955488771217868.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001404324/Y9EZq7ewTEmoQ9H4ztGe_955488771217868.jpg"] [RecipeCategory] Southwest Asia (middle East) [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["340", "750", "7 1/2", "240", "320", "320"] [RecipeIngredientParts] ["liquid honey", "red wine", "black peppercorns", "bay leaves", "saffron"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1737.3 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 48.9 [CarbohydrateContent] 318.5 [FiberContent] 7.6 [SugarContent] 283.8 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 1 bottle [RecipeInstructions] ["Measure out the spices: Black Pepper Corns, Mastic Gum, Bay Leaf and Saffron using a small precision digital scale. The scale should be able to measure in increments of at least 0.01 grams. Place each spice into a separate bowl.", "Place the Mastic Gum in the freezer for 1 hour before grinding so that it hardens. Grind each spice separately using mortar and pestle. Keep grinding until you obtain coarse powder, similar in consistency to ground black pepper sold in stores. You can use already pre-ground spices, however the flavor infusion of the spices will not be as pronounced as freshly ground ones.", "Measure out Liquid Honey using a glass measuring cup. You should choose a type of honey that you know you like. In my recipe I have used Nature Nate's 100% Raw & Unfiltered Honey.", "Measure out 70 ml of Wine. For this recipe, you should chose a wine that you know you like. It does not matter if the wine has a high alcohol content (11-14%] or low alcohol content (5-10%], or is sparkling or not. In my recipe, I have used Italian Sparkling Rosa Regale Banfi Wine (7%].", "Combine all of the honey and the measured wine into a sauce pan. Cook the honey and wine mixture on very low heat, while constantly stirring with a wooden spoon. The heat should be just high enough so that the mixture begins to boil and bubbling with small bubbles after about 10 minutes being on the fire. Once the mixture starts boiling immediately remove from the fire and let it cool down until the bubbling stops. Then return back to the fire for about another 10 minutes and then remove again after boiling. This procedure of bringing to a boil and cooling should be repeated 3 times. After the 3rd time a white residue will start forming on top of the mixture. Once the white residue forms the reduction is complete. Remove it from the fire and let it completely cool for about 15 minutes. You will notice that the mixture will start to solidify back to the thick consistency of honey.", "While the mixture is cooling measure out 670 ml into a glass bowl.", "Once the honey wine mixture has cooled return it back to the fire for 2-3 minutes so that it liquefies again and becomes runny. It is not necessary to bring it to a boil at this point.", "Pour the honey-wine mixture from the sauce pan into the glass bowl with 670 ml of wine. Add all spices to the bowl and begin slowly and steady stirring the mixture with a clean wooden spoon. Stir for about 5-10 minutes until the mixture is mixed throughout. The mixing of hot honey-wine mixture with the room temperature wine and spices is what allows all of the spices to infuse their flavor into the wine, so make sure you keep mixing it for at least 5 minutes.", "Take a single sheet of coffee filter paper, place it on top of a metal mesh strainer and place the strainer on top of a bowl.", "Slowly pour the final mixture into the filter. Allow the wine to drip filter through the filter into the bowl. The coffee filter should remove all particles from the mixture and only clear wine should remain. If the first filtering does not result in clear wine, repeat the filtering process again using a clean bowl and a clean coffee filter. The filtering process may take up to 1 hour depending on the quantity of wine and the thickness and size of the coffee filter.", "Once the wine has been filtered pour it into a glass bottle and serve.", "The flavor of the wine will be at first sweet with a strong flavor of honey, and then you will get a good kick of peppery spices at the end. Enjoy.", "Please note that I have modified this recipe from the original recipe that appears in Apicius 1.1. I removed the date mash and the date pits from the ingredients list, because they were causing the wine to be overly too sweet. I used a coffee filter for filtering the wine instead of charcoal, for convenience. Charcoal will remove more spicy flavor from the wine. I might post another version with the charcoal later and report on how the flavor has changed. And I have mixed honey wine mixture with the spices right after cooking the mixture while it was hot, instead of letting it sit for 24 hours and mixing it cold. It seems that mixing them cold does not really work, because the honey wine mixture becomes too thick and does not mix well. The flavor was good without adding extra 24 hours to the process, so I decided the wait was not necessary." ]
[Name] Roasted Ratatouille Rice and Salmon [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-24T20:27:00Z [Description] Roasted vegetables are tossed with broth-infused rice and served alongside herb roasted salmon fillets. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001193356/KDM6qpLCRyS1ZjelMLQi_Roasted%20Salmon%20and%20Ratatouille%20Rice.jpg" [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "1", "4", "1", "1 1/2", "1", NA, "2", "1", "1/4"] [RecipeIngredientParts] ["plum tomatoes", "red bell pepper", "onion", "zucchini", "garlic cloves", "canola oil", "salmon fillets", "dried thyme", "white rice", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 11.7 [SaturatedFatContent] 1.8 [CholesterolContent] 78.4 [SodiumContent] 140.5 [CarbohydrateContent] 46.8 [FiberContent] 3.7 [SugarContent] 4.9 [ProteinContent] 40.0 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] ["Preheat oven to 425°F.", "Arrange vegetables on a foil-lined baking sheet and sprinkle with 1 tablespoons oil; bake 12 minutes.", "After vegetables have roasted 12 minutes, place salmon, skin-side-down, on another foil-lined baking sheet. Brush with remaining 1 ½ teaspoons oil, sprinkle with thyme and season to taste with salt and black pepper, if desired. Bake about 14 minutes or until salmon begins to flake with a fork. Stir vegetables when placing salmon in oven.", "Meanwhile, bring broth to a boil in a large saucepan over high heat. Stir in rice and reduce heat to medium-low. Cover and cook 15 minutes or until water is absorbed. Stir in the roasted vegetables and basil. Season to taste with salt and pepper, if desired. Serve with salmon." ]
[Name] Pineapple Rice [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-02-24T20:28:00Z [Description] Sweet and savory, this colorful rice side dish is a perfect complement to Easter ham. Or, leftover ham can be stirred in to make a distinctive post-Easter brunch dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001193356/gd28kTbQuu4mcfX8AM1g_Pineapple%20Rice.jpg" [RecipeCategory] Pineapple [Keywords] ["Rice", "Tropical Fruits", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1 1/2", "1", "2 1/4", "3", NA] [RecipeIngredientParts] ["butter", "green onion", "red bell pepper", "long grain white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.0 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 5.1 [SodiumContent] 21.7 [CarbohydrateContent] 39.4 [FiberContent] 1.6 [SugarContent] 1.0 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes. Stir in rice; cook 2 minutes. Drain pineapple reserving juice; set fruit aside. Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat. Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.
[Name] Risotto Primavera [AuthorId] 2001193356 [AuthorName] College Inn [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-24T20:29:00Z [Description] Flexible to serve as a side dish or a meatless main dish, the tender-crisp vegetables are beautiful in the creamy white rice with fresh finishes of lemon zest and basil. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001193356/uUpTmhhiRv2yFIFyiqtp_Risotto%20Primavera.jpg" [RecipeCategory] Rice [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "3 1/2", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "olive oil", "shallots", "onion", "arborio rice", "dry white wine", "asparagus", "carrot", "lemon zest", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.1 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 48.3 [CarbohydrateContent] 31.4 [FiberContent] 1.9 [SugarContent] 1.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 6 6 servings [RecipeInstructions] ["Melt butter in a medium saucepan over medium heat. Cook shallots and rice, 3 minutes, stirring constantly.", "Stir in wine and cook 3 minutes. Meanwhile, microwave broth on HIGH 3 minutes or until hot.", "Add 1 cup hot broth to rice mixture, stirring until almost absorbed. Continue adding 1 cup hot broth at a time, stirring until almost absorbed before adding the next. Just before adding the last 1 1/2 cups of broth, stir in all vegetables. Stir until broth is almost absorbed. Stir in lemon zest and garnish with basil before serving, if desired." ]
[Name] Emeril's Jerk Rice [AuthorId] 2001404571 [AuthorName] jennifer.wild [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-02-24T20:29:00Z [Description] Make and share this Emeril's Jerk Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1/4", "1/4", "1", "1", "1 1/2", "1", "1", "1", "2 1/4", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "salt", "red bell pepper", "green bell pepper", "habanero", "garlic", "long grain white rice", "ground cumin", "ground allspice", "ground cinnamon", "white pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.9 [FatContent] 10.6 [SaturatedFatContent] 1.6 [CholesterolContent] 2.7 [SodiumContent] 327.4 [CarbohydrateContent] 43.4 [FiberContent] 1.5 [SugarContent] 2.7 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] 5 cups [RecipeInstructions] Heat olive oil in a 2 quart sauce pot on medium-high heat and add the onions. Cook for one minute. Add 1/4 teaspoon salt, bell peppers, and habanero. Continue cookign until soft, about 4-6 minutes. Add garlic and cook for 30 seconds. Add cumin, allspice, cinnamon and another teaspoon salt and rice adn cook until toasted, about 4 minutes. Add the white pepper and stock, and bring to a boil, stirring occasionally. Cover with a lid and turn the heat to low. Continue to cook until rice is done, about 20 minutes. Mix in cilantro and serve immediately.
[Name] Silly Chilli [AuthorId] 2001404115 [AuthorName] Sophista-Kitchn [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-02-24T20:31:00Z [Description] Make and share this Silly Chilli 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/53/04/91/Gla7HJvGTL20ToqHavLz_Silly%20Chilli", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/91/nieNr8PpQcqDUS004CtT_Silly%20Chilli"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "1", "1", "1", "1/2", "29", "16", "15", "15", "15", "7"] [RecipeIngredientParts] ["red onion", "garlic", "chili powder", "sea salt", "dried oregano", "cinnamon", "cumin", "black pepper", "diced tomatoes with juice", "tomato sauce", "black beans", "kidney beans", "corn", "chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 701.3 [FatContent] 7.8 [SaturatedFatContent] 1.7 [CholesterolContent] 69.7 [SodiumContent] 3382.7 [CarbohydrateContent] 110.4 [FiberContent] 29.9 [SugarContent] 28.3 [ProteinContent] 59.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Coat the surface of skillet with olive oil. Saute meat and stir to crumble for 5 minutes. Add onion, garlic, pepper, and serano chilies and cook for another 5 minutes. mix into the meat mixture; chili powder, salt, oregeno, cinnamon, cumin, and cook for 2 minutes. Add tomatoes, tomato sauce, beans and corn. Stir and simmer for 60minutes. Serve with shredded cheese, sour cream, green onions thinly sliced, and top with Fritos or corn chips.
[Name] Honey Dijon Chicken [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-02-24T20:31:00Z [Description] Make and share this Honey Dijon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["honey", "Dijon mustard", "black pepper", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 251.9 [CarbohydrateContent] 12.5 [FiberContent] 0.4 [SugarContent] 11.7 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put all contents in crockpot and cook for 4-6 hours. Serve with steamed broccoli and brown rice. To FREEZE. Add all ingredients to gallon freeze bag, remove air and seal. Freeze up to 3 months. Thaw and put contents in crock pot and add water. Cook 4-6 Hours.
[Name] Fall off the Bone Baby Back Ribs [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-02-25T05:18:00Z [Description] Make and share this Fall off the Bone Baby Back Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In..."] [RecipeIngredientQuantities] ["3 1/2", "2", "2", "4", "1", "1", "2", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["onion powder", "garlic powder", "brown sugar", "cumin", "salt", "chili powder", "black pepper", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.0 [FatContent] 61.8 [SaturatedFatContent] 21.3 [CholesterolContent] 222.3 [SodiumContent] 700.7 [CarbohydrateContent] 16.1 [FiberContent] 1.3 [SugarContent] 10.6 [ProteinContent] 62.0 [RecipeServings] 6.0 [RecipeYield] 26 ribs [RecipeInstructions] Remove silverskin from back of ribs. Cut ribs into manageable sections. Mix all dry ingredients in a bowl. Add oil to dry ingredients, mixing with hands to combine. Cover ribs, top and bottom, with dry rub and place in an airtight bag. Marinate ribs in refrigerator overnight. Remove ribs from refrigerator 1 hour before cooking, so they get to room temperature. Heat oven to 250 degrees F. Wrap rib sections in foil, creating pouches. Place foil wrapped ribs on baking sheet. Bake in center of oven for 4 hours. Remove ribs and carefully drain liquid from pouches. Turn oven to Broil. Open pouches to expose tops of ribs. Place ribs under broiler for 3 to 5 minutes. Watch carefully so they don't burn. Remove from broiler and brush a light layer of barbeque sauce on top of ribs.
[Name] Cheesy Low-Carb Cauliflower Bake [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-25T08:39:00Z [Description] Cheesy, creamy and full of flavor, this loaded cauliflower mash is a low-carb alternative to mashed potatoes. Cauliflower is an excellent source of vitamin C and is also high in fiber to help with satiety. Topped with bacon and cheese, this makes a perfect side dish to any meal. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1/2", "1/4", "1/4", "1", "4", "2"] [RecipeIngredientParts] ["cauliflower", "butter", "reduced-fat sour cream", "2% low-fat milk", "salt", "black pepper", "garlic powder", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1599.2 [FatContent] 32.9 [SaturatedFatContent] 14.4 [CholesterolContent] 51.4 [SodiumContent] 2216.1 [CarbohydrateContent] 281.8 [FiberContent] 112.8 [SugarContent] 108.2 [ProteinContent] 116.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 150°C.", "Cook cauliflower florets in boiling water to cover for 8–10 minutes until tender. Drain well. Return cauliflower to pot. Add butter, and mash to desired texture. Stir in sour cream, milk, salt, pepper and garlic powder. Stir in 1/2 cup cheese, half of the bacon and 1 green onion.", "Spoon mixture into a 1 1/2-quart baking dish lightly coated with cooking spray. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bacon. Bake another 5 minutes. Remove from oven, and sprinkle with remaining green onion." ]
[Name] Toasted Nori [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2017-02-27T03:16:00Z [Description] Make and share this Toasted Nori recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", NA] [RecipeIngredientParts] "nori" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200 degrees F. On a dry, ungreased cookie sheet, arrange nori in a single layer. Place in oven for 2 minutes.
[Name] Popovers by BLT Steak [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-02-27T14:34:00Z [Description] I took my wife to BLT Steak in Las Vegas to celebrate her birthday recently, and they had the best bread we've ever had in our lives. I was amazed later in the meal when the server brought me the recipe. This recipe uses the same ingredients, proportions, and directions as the original, but is adapted for cupcake pans (the original was double the quantity, and used a special popover pan). The time for the smaller popovers is less than the 50 minutes for the original, larger popovers. For those who've never made popovers, there is no yeast or baking powder in the recipe: the bread rises entirely as a result of the steam created by evaporating milk. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/96/01492029470.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/fOBXkmNRJ2hXLaZGwSYg_IMG_0672.JPG"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1"] [RecipeIngredientParts] ["eggs", "milk", "kosher salt", "flour", "gruyere"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.2 [FatContent] 4.6 [SaturatedFatContent] 2.4 [CholesterolContent] 58.2 [SodiumContent] 201.0 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 6.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Place cupcake pans in the oven. Heat the oven and pans to 350°F Heat the milk for 1 minute in the microwave or over low heat in a pan, then set aside. Whisk eggs until frothy and slowly whisk in milk (so as not to cook the eggs]. Set the mixture aside. Sift the flour with the salt. Slowly add this dry mixture and gently combine until mostly smooth. Once combined, remove the cupcake pans from the oven and spray with non-stick vegetable spray. While the batter is still slightly warm or room temperature (definitely not cool], fill each cupcake cup 3/4 full. Top each cup with about 1 tablespoon of grated gruyere. Bake at 350 degrees for 35 minutes, rotating pans 1/2 turn halfway through baking. Remove from oven, remove from pan, and serve immediately.
[Name] Vegan Mac & Cheese [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-02-27T16:14:00Z [Description] Make and share this Vegan Mac & Cheese 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/53/04/97/1eDn1pNSSw2FJIz34B77_Vegan-MacCheese-3.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3", "1", "1", "1", "1 1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["roasted garlic", "arrowroot", "milk", "Dijon mustard", "onion powder", "lemon juice", "nutritional yeast", "sea salt", "macaroni noodles", "Brussels sprouts", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.1 [FatContent] 9.4 [SaturatedFatContent] 2.0 [CholesterolContent] 5.7 [SodiumContent] 666.2 [CarbohydrateContent] 55.0 [FiberContent] 12.2 [SugarContent] 2.9 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Mix the arrowroot in a small bowl with <U+2153> cup of the milk. Make sure to get out the clumps. Set aside. In a sauce pot, warm oil or melt Earth Balance on medium heat. Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine. Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat. Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up]. Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes]. Strain the noodles and place in a deep baking dish to cool. Transfer the sauce to a blender, then add the butternut squash and roasted garlic. Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles. Pour the cheese sauce over the noodles, and stir well to coat every noodle. Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt. Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over. Bake for 20 minutes. Serve immediately.
[Name] Traditional Koshari (With Chickpeas) [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-02-27T16:35:00Z [Description] Make and share this Traditional Koshari (With Chickpeas) recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Lentil", "Beans", "Low Cholesterol", "Healthy", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3", "1/2", "1", NA, "2", "1/2", "4", "1", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["brown lentils", "pasta", "rice", "garbanzo beans", "onions", "olive oil", "ground cumin", "olive oil", "onion", "garlic cloves", "crushed tomatoes", "white vinegar", "ground cumin", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.5 [FatContent] 24.5 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 319.6 [CarbohydrateContent] 95.4 [FiberContent] 19.1 [SugarContent] 11.1 [ProteinContent] 19.0 [RecipeServings] 6.0 [RecipeYield] 6 bowla [RecipeInstructions] Cook the rice. Bring 2 cups lightly salted water to a boil and add the rice. Turn the heat down to low, cover the saucepan, and cook until the rice is done, about 40-50 minutes. Remove the rice from the heat and set aside. Meanwhile, cook the lentils. Bring 4 cups water to a boil and add the lentils. Cook until the lentils are soft, about 25 – 30 minutes. Drain and set aside. Cook the pasta. Bring 4 Celsius salted water to a boil. Add the pasta and stir until the water comes to boil again. Cook the pasta according to the package directions. Drain and set aside. Cook the onions. This is actually is the longest part of the whole process, but for me anyway, is the best part. The trick is to be patient when cooking the onions. I cook them over medium-low to medium heat. You can cook the onions as little or as much as you like, but the traditional way is to caramelize them. Heat the olive oil over high heat. Add the onions. (I also like to add a teaspoon of salt. It helps to release moisture from the onions and breaks them down a little faster.] Turn the heat down to medium-low and cover with a piece of foil. (I find steaming the onions also helps with breaking them down.] For the first 30 minutes, stir the onions occasionally, making sure you keep them covered. Meanwhile, make the sauce. Heat the olive oil over medium-high heat. Add the onions and garlic and saute until the onions are soft. Saute the onions and garlic. Add the tomatoes and lower the heat to low. Cover and simmer the sauce for 20 minutes, stirring occasionally. Add the tomatoes. After 20 minutes, add in the cumin, cayenne, vinegar, and salt & pepper to taste. Set aside until the Khoshari is done. The finished sauce can be served warm or at room temperature. While the sauce is cooking, the onions will continue to caramelize. At this point, you will need to begin keeping a closer eye on the onions and stirring them more frequently. The onions after 1 hour 15 minutes. The browning will be accellerting quickly at this point. Keep a very close eye on the onions at this point. Once the onions are done, remove them from the heat, take them out of the oil, drain, and spread out on paper towels. Keep the oil. In the reserved oil, heat the rice, pasta, lentils, and garbanzos over medium-high heat. Add the cumin, salt and pepper to taste. Add in the onions and mix thoroughly. Taste for seasoning and heat through. Serve the Khoshari with the sauce on the side. Or, on top if you like. Enjoy! Sahtein!
[Name] Crepe Meets Funnel Cake-Style Pancakes [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-27T22:12:00Z [Description] I'm not a pancake lover, but I make an exception for these crackly pancakes that my mom makes on special occasions (they remind me of crepes and funnel cakes combined). My favorite add-ins are tart gooseberries or currants, but blueberries work well too. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/99/2O9TAjTVy1AujHMGcONg_016.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/04/99/52bCrSxYS0mzaInkAviU_021.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000326132/l8RqOJmfT0aHJmK6KSwr_017.JPG"] [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "4", "3", "1", "1", NA] [RecipeIngredientParts] ["flour", "salt", "milk", "eggs", "butter", "vanilla", "blueberries", "currants", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.7 [FatContent] 17.3 [SaturatedFatContent] 9.2 [CholesterolContent] 221.7 [SodiumContent] 231.7 [CarbohydrateContent] 32.4 [FiberContent] 2.5 [SugarContent] 0.4 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients except berries and sugar to a blender and blend until combined. Let batter rest for at least 5 minutes. Heat 1/4 inch canola oil in a large skillet over medium heat (may need to be lowered as you're cooking if they pancakes start to brown too quickly]. When oil is hot, pour batter in to create small (3-4 inch] pancakes. Wait about half a minute, then cover the surface with a layer of berries. Pour a teaspoon or so of extra batter on top of berries (to hold them in place while flipping]. When the bottom and edges are golden brown and puffy, flip the pancakes carefully and cook another minute or two. Sprinkle with sugar and serve warm.
[Name] Pete's Garlic Oil, Essential when Cooking Italian [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-02-27T22:30:00Z [Description] Can be used as the main ingredient in Linguine Aglio Et Olio, a great addition to pastas with pesto, and roasted vegetables dishes like Brussels sprouts with bacon, broccoli rabbi and sausages. Cloves can be coarsely mashed and placed in a puddle of the garlic infused oil and sprinkled with Tuscany seasoning for a tangy garlic dip for crusty bread with dinner. It can also be used as the base for Bagna Cauda, the famous anchovy vegetable dip and sauce from the Piedmont region of Italy. Early in a day of entertaining, I usually start by preparing a pot of Pete's Garlic Oil early . [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/00/TIoA77ZSW69rVdEFpnJI_9XyjPa8U.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Greek", "European", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "10", "5", "2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "fresh sage leaves", "fresh rosemary", "kosher salt", "red pepper flakes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 245.6 [FatContent] 27.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 146.7 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] •\tRemove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin, they contribute favor and removed later. Place them in a narrow stainless steel butter melting pot (please see photo above]. Add the rest of the ingredients. If the olive oil doesn't cover the garlic, add more. •\tPlace on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. •\tRemove the garlic skins from the pot when they are released from the cloves. Substitute Pete's Garlic Oil and pan roasted garlic when ever plain olive oil and garlic is required.
[Name] Calzones [AuthorId] 2001404907 [AuthorName] Hannah W. [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2017-02-27T22:31:00Z [Description] Make and share this Calzones recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 -3", "3", "1", "2", "1", "1", "1", "1", "2", "16", NA, NA] [RecipeIngredientParts] ["garlic cloves", "tomato sauce", "tomato paste", "red pepper flakes", "oregano", "salt", "sugar", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.0 [FatContent] 22.3 [SaturatedFatContent] 12.2 [CholesterolContent] 71.8 [SodiumContent] 1965.7 [CarbohydrateContent] 5.6 [FiberContent] 0.4 [SugarContent] 3.6 [ProteinContent] 20.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Thaw bread dough. Peel and shred garlic cloves and put them in a medium sauce pan with a lid. Add oil and turn to medium heat. When garlic is a golden brown, add sauce and paste. Stir well, reduce heat, cover, and let simmer while you work on the rest of this. Crisco up two large pizza pans. Spread the dough out on each of them. On half of each, add your cheese and pepperoni and anything else. Don't go overboard, as it can explode out when you slice it and be a hot cheesy mess. Fold the blank half over the toppings and twist the edges to keep everything inches. Preheat oven to 450. I do these one at a time to ensure proper cooking times on both. Put one in for six minutes, flip, then put it in for another 4-5 minutes. Do the same with the other calzone. Add spices to your sauce. Keep adding until it tastes awesome-- don't be afraid to taste-test! Slice calzones up like pizza sticks and dip them in sauce. Epic.
[Name] Butter Tarts,,the Best of the Best..... [AuthorId] 805005 [AuthorName] Chef Reg Jones [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-02-27T22:31:00Z [Description] This simple recipe is simply amazing and easy to make.....They are a great treat....I took some to work and they were gone almost immediately...Many friends have asked me for my recipe...Try it,and comment please.....ENJOY These tasty tarts.... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/805005/S5Jw5dchSZ2XdLsFmLwD_butter%20tarts.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "1", "1", "1 1/2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["raisins", "butter", "brown sugar", "corn syrup", "salt", "eggs", "walnut pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.1 [FatContent] 8.1 [SaturatedFatContent] 5.0 [CholesterolContent] 35.8 [SodiumContent] 83.2 [CarbohydrateContent] 26.1 [FiberContent] 0.1 [SugarContent] 15.8 [ProteinContent] 0.7 [RecipeServings] 24.0 [RecipeYield] 24 tarts [RecipeInstructions] Roll out pastry to about 1/4 inch thickness. Cut out tart circles to a 4 inch circle. Place a few raisins or nuts in the bottom of tart shells. In a large bowl ,cream the rest of the ingredients together,until dissolved. Fill tart shells 3/4 the way full. Bake in a 350 degree oven for approx.15-20 minutes. Tarts will still be bubbling but shell browned. These tarts will be a bit runny ,so if you want them firm let them cook a bit longer. Let stand in the pans ten minutes then remove carefully --. These are one of the best tarts out there anywhere,believe me -- .
[Name] Breakfast Maple Sausage [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-02-27T22:31:00Z [Description] Make and share this Breakfast Maple Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "3/4", "1/4", "2"] [RecipeIngredientParts] ["onion", "kosher salt", "dried sage", "dry mustard", "fresh ground black pepper", "pure maple syrup", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 943.4 [FatContent] 100.8 [SaturatedFatContent] 36.6 [CholesterolContent] 65.0 [SodiumContent] 596.2 [CarbohydrateContent] 5.3 [FiberContent] 0.2 [SugarContent] 4.2 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Hand-trim fat from the outside of meat to your desired fat preference.", "Grind the meat with a fine grinding plate.", "After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.", "Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean] plate]. If you wish, You can also form patties without casings." ]
[Name] Tasty Pizza Seasoning [AuthorId] 2001380761 [AuthorName] matt s. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-02-27T22:31:00Z [Description] A delicious seasoning to top your pizza with prior to baking or after. The recipe calls for crushed red pepper, but I leave it out because my girlfriend is sensitive to spicy things. So I add it to my slices after serving for that extra flavor and kick. The seasoning is delicious either way you make it. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1 1/2", "1/4", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["oregano", "dried basil", "sweet basil", "dried rosemary", "dried thyme", "coarse sea salt", "crushed red pepper flakes", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.9 [FatContent] 1.6 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 4671.4 [CarbohydrateContent] 40.2 [FiberContent] 11.6 [SugarContent] 12.3 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 1/4 Cup [RecipeInstructions] Mix all the spices together in a small to mid size container or seasoning container and shake it up to blend all the ingredients. If you can't get ground rosemary use a mortar and pestle to grind the leaves or or finely chop them. A clean coffee grinder would also do the trick.
[Name] Stuffed Flounder [AuthorId] 2001405694 [AuthorName] Arc5874 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-27T22:32:00Z [Description] Make and share this Stuffed Flounder recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "1", "2", "4"] [RecipeIngredientParts] ["fresh mushrooms", "spinach", "feta cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.2 [FatContent] 3.5 [SaturatedFatContent] 1.1 [CholesterolContent] 54.3 [SodiumContent] 426.1 [CarbohydrateContent] 6.1 [FiberContent] 2.5 [SugarContent] 2.9 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it inches. To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place. Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
[Name] Raspberry Demi [AuthorId] 2001405694 [AuthorName] Arc5874 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-02-27T22:32:00Z [Description] Make and share this Raspberry Demi recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/4", NA] [RecipeIngredientParts] ["demi-glace", "raspberries", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10.1 [FatContent] 0.8 [SaturatedFatContent] 0.5 [CholesterolContent] 1.9 [SodiumContent] 6.4 [CarbohydrateContent] 0.8 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 128.0 [RecipeYield] 2 Gallons [RecipeInstructions] sweat raspberries in butter on low heat add Demi-Glace and let simmer for 20 Min. Season with Salt and Pepper.
[Name] Seared Pork Chop With Whiskey Demi [AuthorId] 2001405694 [AuthorName] Arc5874 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-02-27T22:32:00Z [Description] Make and share this Seared Pork Chop With Whiskey Demi recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["40", NA, "20", "30", "10", "10", "30", "20", "20", "10", "1 1/2"] [RecipeIngredientParts] ["center-cut pork chops", "unsalted butter", "white mushrooms", "onions", "all-purpose flour", "demi-glace", "fresh thyme", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.1 [FatContent] 36.8 [SaturatedFatContent] 15.1 [CholesterolContent] 174.4 [SodiumContent] 186.8 [CarbohydrateContent] 9.9 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 57.3 [RecipeServings] 40.0 [RecipeYield] 1 ea [RecipeInstructions] ["Pat chops dry with paper towels and season with salt and pepper.", "Heat oil in large skillet over medium-high heat until just smoking.", "Cook chops until well browned and meat registers 145 degrees, about 5 minutes per side.", "In now-empty skillet, cook butter, mushrooms, onion and 1/4 teaspoon salt, covered, until softened, about 5 minutes.", "Sprinkle flour over mushrooms and stir to coat.", "Slowly stir in Demi-glace, Whiskey, thyme and any accumulated pork juices and simmer until gravy has thickened, about 3 minutes." ]
[Name] Vanilla Cream Cheese Pancakes [AuthorId] 2001405987 [AuthorName] Robin T. [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2017-02-27T22:33:00Z [Description] Make and share this Vanilla Cream Cheese Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["eggs", "cream cheese", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.7 [FatContent] 14.5 [SaturatedFatContent] 7.0 [CholesterolContent] 217.2 [SodiumContent] 162.3 [CarbohydrateContent] 1.8 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 8.0 [RecipeServings] 2.0 [RecipeYield] 6 Medium Pancakes [RecipeInstructions] Crack eggs into a blender. Add cream cheese and vanilla. Blend for 1 minute. Let stand for 3-4 minutes to allow bubbles to rest. Heat pan and use ample butter to grease. Pour batter in a small to medium circle and allow to sit for 1 minute. Flip and cook for 1 minute (be sure both sides are golden brown]. Serve with your favorite keto friendly toppings.
[Name] KFC Brine Base Dry Mix [AuthorId] 2491829 [AuthorName] dey99 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-27T22:33:00Z [Description] Use with 2.5 quart batch of brine or 1/3 cup for each quart. See other recipes for use. Store in ziploc and follow directions in other recipes for use. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "1", "1", "1/2", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["kosher salt", "whole black peppercorn", "whole allspice", "ginger", "sugar", "baking powder", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.4 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 51702.6 [CarbohydrateContent] 72.8 [FiberContent] 0.4 [SugarContent] 66.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 3/4 Cups [RecipeInstructions] Mix all ingredients together. Store in ziploc. Follow directions in other recipes for use.
[Name] KFC Spice Blend [AuthorId] 2491829 [AuthorName] dey99 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-27T22:33:00Z [Description] Makes spices for brine and coating blend for about 1 2-3 lb chicken. Follow directions on other recipes for use. Yield is approximate. It is very slightly less than 1/3 cup. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["ground sage", "garlic powder", "hickory smoke salt", "ground ginger", "ground coriander", "ground cloves", "ground nutmeg", "parsley", "vanilla beans", "vanilla extract", "ground cardamom", "ground cumin", "paprika", "cayenne pepper", "onion powder", "ground turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.2 [FatContent] 7.2 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 33.1 [CarbohydrateContent] 36.6 [FiberContent] 16.8 [SugarContent] 2.5 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1/3 cup [RecipeInstructions] Mix all ingredients together. Store in ziploc. Follow directions in other recipes.
[Name] East Coast Blueberry Muffins [AuthorId] 1177707 [AuthorName] zzzdreamerzzz [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-02-27T22:34:00Z [Description] Awesome muffins. I have had this recipe for a long time and not sure where I got it from but thought I should share it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1/2", "1", "1", "1/2", "1 -2"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "cinnamon", "milk", "egg", "butter", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.8 [FatContent] 9.1 [SaturatedFatContent] 5.5 [CholesterolContent] 38.7 [SodiumContent] 271.7 [CarbohydrateContent] 27.4 [FiberContent] 0.9 [SugarContent] 9.6 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Mix all dry ingredients. In a separate bowl combine eggs, milk and melted butter. Add milk mixture to dry ingredients and mix well. Add blueberries to mixture stirring gently so as not to break the blueberries and just enough to combine. Fill muffin cups about 3/4 full. Bake at 350F for about 30 minute. For frozen berries add about 5 extra minutes.
[Name] Sourdough Pancakes [AuthorId] 2000360130 [AuthorName] Jess6635 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-02-27T22:34:00Z [Description] Make and share this Sourdough 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/submissions/recipe/2000360130/zWE9ldYQFS0kjLVkbKpb_IMG_20170225_195053.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "50", "2", "1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "eggs", "vanilla", "sugar", "milk", "flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.9 [FatContent] 27.1 [SaturatedFatContent] 15.4 [CholesterolContent] 248.9 [SodiumContent] 647.4 [CarbohydrateContent] 67.6 [FiberContent] 1.7 [SugarContent] 13.1 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] 10 Pancakes [RecipeInstructions] Melt butter in pan and pour into mixing bowl. Add other wet ingredients, and sugar, and mix. Mix flour and baking powder and add to the rest, stirring only until everything is wet. There should be lumps. Pour one ladle at a time into pan on medium low heat. You want them to cook slow enough to not be raw in the middle but not painfully slow. Adjust heat after the first pancake as the pan is still heating up at that point. Turn when bubbles freeze in place in the center and the other side is golden brown. Add more butter as necessary while frying. Stack onto a plate and cover with a clean cloth or plastic microwave cover. I imagine they would be good with more starter.
[Name] Soft Cakey Sugar Cookies [AuthorId] 767039 [AuthorName] mary134e [CookTime] PT12M [PrepTime] PT1H20M [TotalTime] PT1H32M [DatePublished] 2017-02-27T22:34:00Z [Description] A lot like the "lofthouse" brand sugar cookies. The cookie is not too sweet, so the frosting can be. You can use any recipe you like for the frosting, or canned if you must. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1 1/2", "1", "6", "1/2", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["powdered sugar", "white sugar", "butter", "eggs", "sour cream", "vanilla", "flour", "cornstarch", "baking powder", "baking soda", "mace"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3370.5 [FatContent] 137.1 [SaturatedFatContent] 81.1 [CholesterolContent] 612.7 [SodiumContent] 1878.8 [CarbohydrateContent] 481.8 [FiberContent] 10.5 [SugarContent] 166.2 [ProteinContent] 52.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Cream butter and sugars. Add eggs one at a time, sour cream, and vanilla. Mix until fluffy. In a separate bowl, sift or whisk 5 cups flour, cornstarch, baking powder, baking soda and mace. Mix dry ingredients into creamed ingredients 1/3 at a time. Divide into 2 or 3 discs or rolls. Cover each in plastic wrap. Chill for at least one hour. Roll out to 1/4 inch thickness. Cut into 2-3 inch circles or desired shapes. Bake at 300 degrees F for 8-12 minutes, until just beginning to brown on the bottom. Cool on pan for 5 minutes, transfer to cooling rack for 10-15 more minutes, until completely cooled. Frost with buttercream frosting, and decorate with sprinkles. Allow frosting to set before storing in an air-tight container.
[Name] Stuffed Pepper "Stew" [AuthorId] 2394224 [AuthorName] tmclauchlan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-02-27T22:34:00Z [Description] Make and share this Stuffed Pepper "Stew" recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "6 -8", "2", "4", "19"] [RecipeIngredientParts] ["ground beef", "bell peppers", "rice", "water", "tomato juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.5 [FatContent] 9.8 [SaturatedFatContent] 3.7 [CholesterolContent] 38.6 [SodiumContent] 428.1 [CarbohydrateContent] 141.9 [FiberContent] 5.8 [SugarContent] 9.3 [ProteinContent] 23.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the ground beef in a large pot. Meanwhile, chop up the peppers into bite-sized chunks. If you want it to cook faster, you can put the pepper chunks in the microwave for about a minute to soften them up. Add the pepper chunks to the ground beef. Once the beef is close to browned, add the Uncle Ben's rice and flavour packets. Add water and tomato juice. Bring to boil. Once it boils, turn it down to simmer and just let it simmer until the dish is the consistency you want. I like mine with a lot of the liquid absorbed/boiled off. It is done when the rice and the peppers aren't overly crunchy. You can really play with the amounts in this recipe a lot. Sometimes I use 4 packages of the rice. The tomato juice depends on your taste. You might want to add some salt and pepper, because even though the tomato juice and Uncle Ben's rice must have a lot of sodium, the peppers seem to overwhelm it. I tend to just add mine on after, when it's on my plate.
[Name] Fritter Curry / Kadhi Wada [AuthorId] 2001406820 [AuthorName] UK Fashionablefoodz [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-02-27T22:34:00Z [Description] We all tend to look at some twist/change in our regular meals. This happens because our tongues love to taste something new and get bored with monotony. An Indian family has about 10 meals a week, having a combination of Rice/Bread/Roti along with Dal/Pulse and a Sabzi/vegetable. In order to break this monotonous eating, we should always look at new dishes which not just change the taste but also add more life to our cooking. So here is presenting this Kadhi Wada/Fritter curry which will be liked once in a week by all age groups. Moms, cooks and all who love to be in Kitchen at some point in time of their life will love to make this and bring a smile on the faces of the one’s whom they have made this for. Let us see how to make it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001406820/qA0lzTswT63rMwzmDPuG_IMG_1265.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Indian", "< 30 Mins", "Inexpensive"] [RecipeIngredientQuantities] [NA, "5", "10 -12", "3/4", "4 -5", "2 -3", "1", "4 -6", NA, "1", "2", "1", "2 -3", "1", NA, "1", NA, "1"] [RecipeIngredientParts] ["ginger", "flour", "garlic", "green chili peppers", "cumin", "curry leaves", "coriander leaves", "salt", "fenugreek seeds", "cloves", "cinnamon", "turmeric powder", "baking soda", "onion", "black gram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.5 [FatContent] 8.7 [SaturatedFatContent] 1.4 [CholesterolContent] 3.2 [SodiumContent] 153.3 [CarbohydrateContent] 62.7 [FiberContent] 4.4 [SugarContent] 4.3 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the Black Gram (Udad Dal] overnight. Remove water the next day and make a thin paste of this by using a grinder/mixer. Add a pinch of cooking soda, salt and the finely chopped Ginger and onion for enhancing the taste of the round fritters which will be made eventually. Keep aside. Whisk curd in a bowl with little water. Get watery consistency. Keep aside. Take another empty bowl and mix the gram flour with little quantity of water so that a thick paste is formed. Keep stirring to ensure no lumps are formed. Mix the curd and gram flour paste slowly. Keep aside. In a Mixer make a paste of Green chili, Ginger and Garlic. Mix this in the curd infused with gram flour paste. Stir well. Heat a Pan/Bowl and pour this mixture and let it cook till the first boil. Add the above remaining dry ingredients ( Fenugreek seeds, Cinnamon, Cloves and curry leaves] while its cooking. After it gets the first boil, simmer on low flame for a few minutes. In a Tadka pan, heat 2Tbsp oil and add cumin seeds and turmeric powder along with the Kashmiri red chilis. Once the cumin seeds change color, add the hot Tadka to the other bowl with the simmering Kadhi/curry in it. Take a deep wok and add oil in it. Take the Black gram flour mixture and make balls as per your need and deep fry them till they become golden brown on the outer side. Don’t keep the flame on high as they may get too dark. We need a soothing golden brown color which won’t strike the eye as we serve. Remove from the Wok and straight away add to the simmering curry/Kadhi. Switch off the gas in less than a minute. Rest it for a few minutes before serving. Garnish with fresh coriander (optional] and serve hot. It goes well with Plain Rice/ Basmati Rice or Khichadi. This is called Kadhi Wada in India and could be called Fritter Curry outside India. <U+F04A>. You can also get detailed recipe with more pics on https://fashionablefoodz.com/fritter-curry-kadhi-wada/.
[Name] Traverse City Savory and Sweet Bean and Ham Soup [AuthorId] 2001393710 [AuthorName] Danielle W. [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-02-27T22:36:00Z [Description] This fabulous Bean and Ham Soup will send your senses on overload with its savory and sweet mix of ingredients. It is great for those fall and winter days to to inspire family and friends that want a delicious bowl of soup to enjoy &#55357;&#56833; [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "4", "1", "2", "1", "5", "2", "1/4", "5", "1/4"] [RecipeIngredientParts] ["great northern beans", "cooked ham", "celery", "garlic", "chicken broth", "brown sugar", "cinnamon", "water", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.5 [FatContent] 16.9 [SaturatedFatContent] 6.1 [CholesterolContent] 84.6 [SodiumContent] 120.4 [CarbohydrateContent] 64.7 [FiberContent] 16.5 [SugarContent] 8.9 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 1 1/2 Gallons [RecipeInstructions] In a 2 gallon pot place ham, butternut squash, celery, minced garlic and 5 cups of water. Place on stove top and bring to a rapid boil. Turn down heat and let simmer 10-12 minutes. After simmering add Great Northern Beans (undrained], chicken broth base, brown sugar, cinnamon and black pepper. Stir ingredients thoroughly. Bring back to a rapid boil and let simmer once more for 40 minutes. Then serve.
[Name] Mom's Banana Bread [AuthorId] 2001407126 [AuthorName] Judy M. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-02-27T22:36:00Z [Description] Who doesn't love homemade banana bread?? It is one of my kids' favorite treats. I have found that many banana bread recipes tend to be dry or lacking in flavor. This recipe has been my "go to" recipe for years and I have never had a complaint about the taste, texture, or moistness. I hope you will love it as much as I do! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001407126/yOQPGJGTS2m278Ada6zK_936135339851620.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/2", "3", "3/4", "1", "1/3", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "bananas", "granulated sugar", "egg", "unsalted butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.8 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 29.0 [SodiumContent] 239.4 [CarbohydrateContent] 31.3 [FiberContent] 1.2 [SugarContent] 16.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] In a medium sized bowl combine flour, baking powder, baking soda, and saltmand set aside. Place bananas in a large bowl and mash thoroughly with a potato masher. Add sugar, egg, and melted butter to the mashed bananas and whisk with wire whisk until well combined. Fold the flour mixture into the banana mixture just until combined. Spread mixture into a greased 5x9 loaf pan (may also use muffin time if desired]. Sprinkle top of batter with chopped pecans if desired. Bake in a 350 degree oven for 50-60 minutes or until a toothpick inserted in center comes out clean. If loaf is browning too much on top lightly tent with foil to prevent over browning. (For muffins, adjust cook time to 12-15 minutes]. Remove from pans to wire rack to cool. Store in airtight container or zip-lock bag.
[Name] Pineapple Upside Down Cake [AuthorId] 2001407126 [AuthorName] Judy M. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-02-27T22:36:00Z [Description] My mom always made pineapple upside down cake using a mix and it was wonderful. But I wanted a recipe that was from scratch that was just as fabulous. This recipe is awesome! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001407126/ejs1f6pQwCtZCT6Eu1Ou_919319621533192.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2/3", "14", "16", "1 1/2", "2", "1/2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "pineapple slices", "maraschino cherries", "flour", "baking powder", "salt", "unsalted butter", "granulated sugar", "egg", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.9 [FatContent] 14.6 [SaturatedFatContent] 8.9 [CholesterolContent] 55.2 [SodiumContent] 203.7 [CarbohydrateContent] 50.8 [FiberContent] 1.4 [SugarContent] 33.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 1 9" cake [RecipeInstructions] ["In a small sauce own, melt 1/4 cup butter on medium heat; stir in brown sugar until blended.", "Pour mixture into a greased 9\" baking pan (I use a round pan but square is OK also].", "Place about 8 pineapple slices into the pan; use half slices if necessary to fill gaps; place one or two cherries into the whole of each pineapple slice; set pan aside.", "In a medium bowl sift together flour, baking powder and salt. Set aside.", "In bowl of mixer cream together 1/2 cup softened butter, granulated sugar, egg, and vanilla, scraping bowl occasionally.", "With mixer on low speed alternately add flour and pineapple juice and mix just until combined. Do not over mix.", "Spread the batter evenly over the pineapples in the pan.", "Bake cake in a pre-heated 350 degree oven for 50-60 minutes or until a toothpick inserted in center of cake comes out clean.", "Remove pan to a rack to cool for about 5 minutes.", "Place a large serving or cake plate over the pan and carefully flip the pan and plate over and let sit another 5 minutes.", "Gently remove pan from cake." ]
[Name] Sage Bèchamel & Broccoli Naan [AuthorId] 2001405165 [AuthorName] Bewitched with a Tw [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-02-27T22:37:00Z [Description] This is an easy delicious appetizer recipe rich in flavour and volume. Perfect for vegetarians too! With all the rich toppings, you won't need to serve in a large portion. Enjoy :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001405165/C7MPorHkQIGhTF4syz7x_IMG_1534.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2 1/2", "1", "1/2", "3/4", "1", "1 1/2", "1", "1", "1/3", "1/3"] [RecipeIngredientParts] ["butter", "flour", "milk", "garlic powder", "ground sage", "salt", "broccoli", "olive oil", "onion", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.5 [FatContent] 27.9 [SaturatedFatContent] 14.0 [CholesterolContent] 62.3 [SodiumContent] 1603.2 [CarbohydrateContent] 22.3 [FiberContent] 2.8 [SugarContent] 2.9 [ProteinContent] 14.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Chop broccoli heads in small pieces. Coat them with olive oil. Slice onion thinly. I sliced it about quarter inch but the thickness really depends on your preference. If the onion is too thick it won’t cook all the way since the baking time is short. Preheat the oven to 450 ferenhight. Make béchamel sauce: Heat the butter over medium low until melted. Add flour and stir until light, golden brown. About 1-2 minutes. Add milk, garlic powder, ground sage and salt. Whisk over medium heat until the sauce thickens and smooth. About 2-3 minutes. Place naan bread on baking tray lined with foil. Pour béchamel sauce all over naan. Place sliced onions and then chopped broccolis. Bake in mid rack for 10 minutes. Take the naan out of the oven. Add parmesan and crumbled feta cheese and return into the oven. Bake for another 4-5 minutes. Let it cool for about 2-3 minutes after its taken out of the oven. Cut them into desired portions. I sliced them into 4 pieces. Serve and enjoy!
[Name] Cauliflower Chowder [AuthorId] 2000618222 [AuthorName] Chantel Q [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-27T22:37:00Z [Description] Make and share this Cauliflower Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2", "2", "1/4", "4", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["bacon", "unsalted butter", "garlic cloves", "onion", "carrots", "celery", "all-purpose flour", "chicken broth", "2% low-fat milk", "cauliflower", "bay leaf", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.0 [FatContent] 8.4 [SaturatedFatContent] 4.1 [CholesterolContent] 17.1 [SodiumContent] 617.6 [CarbohydrateContent] 15.9 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] DIRECTIONS: Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon and parsley, if desired.
[Name] Ranch Doritos Stuffed Chicken: [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-02-27T22:37:00Z [Description] My boyfriend and I make this fr family meals, it's always a hit. Delicious and a good way to get kids to eat their vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/4RVc0LiT3C7MiIAkXSI5_Dorito%20chicken.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "32", "2", "1", "1", "1", "1", "1", "1", "1/2", "4", "0.333", NA] [RecipeIngredientParts] ["sweet pepper", "sweet onion", "fresh spinach leaves", "chicken breasts", "mozzarella cheese", "salt", "pepper", "paprika", "garlic powder", "poultry seasoning", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1167.0 [FatContent] 77.0 [SaturatedFatContent] 19.1 [CholesterolContent] 156.8 [SodiumContent] 5170.5 [CarbohydrateContent] 66.1 [FiberContent] 10.4 [SugarContent] 9.0 [ProteinContent] 55.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Filet open chicken breasts, pound to thin. Sprinkle both sides with seasonings. Lay on 8 spinach leaves and 1/4 pepper and onion slices on each chicken breast half. Add 1/4 cup shredded mozzarella cheese. Roll and close with a toothpick. Lightly coat in low fat ranch dressing (or regular ranch] then roll in crushed Doritos. Place on top of cookie cooking rack on a cookie sheet so chicken doesn't get soggy. For extra crisp, lightly spray with EVOO sprayer and bake 25-30 minutes at 350. Don't forget to remove toothpick before serving*.
[Name] Sugar Free Sweet Vanilla Iced Latte [AuthorId] 2001408719 [AuthorName] Katherine1822 [CookTime] PT11M [PrepTime] PT2M [TotalTime] PT13M [DatePublished] 2017-02-27T22:38:00Z [Description] This recipe uses vanilla extract and stevia granules to create a sweet coffee treat without sugar. It's easily adaptable so try it as is or add your own twist! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Sweet", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "1", "1/2", "5", "1", "3 -5"] [RecipeIngredientParts] ["coffee", "cinnamon", "stevia", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 10 fl/oz [RecipeInstructions] Add cinnamon to your ground coffee beans (optional]. Brew your coffee with your preferred method (I used a 3 cup percolator or \"moka pot\"]. In the meantime, mix vanilla, stevia, and milk in your cold cup. Add ice to your sweet solution, and then pour the coffee over the top.
[Name] Creamed Cucumbers-Healthier [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-02-27T22:38:00Z [Description] A very refreshing side, and a good way to use up the cucumbers during the summer while they are so abundant. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/23/dDzWRpXqQTKG9Qp6KuZX_20170228_142205.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "1", "2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["nonfat sour cream", "light sour cream", "light mayonnaise", "kosher salt", "Splenda sugar substitute", "vinegar", "onion", "cucumbers", "dill weed", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.2 [FatContent] 14.1 [SaturatedFatContent] 2.5 [CholesterolContent] 17.8 [SodiumContent] 647.4 [CarbohydrateContent] 25.0 [FiberContent] 2.0 [SugarContent] 12.4 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and slice cucumbers thin. Vertically slice onions thin into 1-1/2 \" long slices. Put onions and cucumbers into a bowl, sprinkle with salt and toss to coat. Let mixture drain in a colander over a bowl for about an hour. Mix sour cream, mayonnaise, Splenda, Vinegar, and dill weed or chives together and pour over cucumbers and onions. Stir together thoroughly, and refrigerate for at least an hour.
[Name] South African Fridge Tart [AuthorId] 2001409156 [AuthorName] Fatman [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-02-27T22:38:00Z [Description] Make and share this South African Fridge Tart recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/24/q0Q33iWfQvOEylRFAbEJ_fridgetart.jpg" [RecipeCategory] Dessert [Keywords] ["African", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["375", "500", "200", "40"] [RecipeIngredientParts] ["sweetened condensed milk", "custard", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.0 [FatContent] 12.1 [SaturatedFatContent] 5.6 [CholesterolContent] 27.0 [SodiumContent] 290.6 [CarbohydrateContent] 57.0 [FiberContent] 0.5 [SugarContent] 42.5 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place condensed milk in a mixing bowl and add lemon juice 5ml at a time while mixing thoroughly. Taste after every 5ml and add to suit your taste. Lemon juice will curdle the condensed milk and it will finally turn lighter in colour and change the texture. Be sure to end with a fairly tart (tangy] mixture to offset the sweetness of the custard. Must be pleasant to eat on it's own though -- Put aside but do not refrigerate. Make approximately 500 ml of Custard. Place one layer of Tennis biscuits on the bottom of a 20 x 30 glass or ceramic fridge/oven dish. Spread a layer of Custard (approximately 1cm] over the biscuits without disturbing them but covering them. Place another layer of biscuits over the custard. Now spread a layer of the lemony condensed milk over the biscuits (approximately 5-6 mm]. Repeat until you run out of ingredients or you reach the top of the dish. Leave one biscuit for the end to crush and sprinkle over the top. You can decorate the top with other sprinkles but biscuit crumbles are the original. Refrigerate for 4 to 6 hours but cover with tin foil to keep fridge flavours out. Cut in square portions and serve. This is the original South African Fridge Tart!
[Name] Momma's Lemon Bars [AuthorId] 2001362396 [AuthorName] MacaroniB [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-02-27T22:40:00Z [Description] Make and share this Momma's Lemon Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Lemon", "Citrus", "Fruit", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "2", "5", "4"] [RecipeIngredientParts] ["all-purpose flour", "butter", "sugar", "eggs", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.7 [FatContent] 14.1 [SaturatedFatContent] 8.3 [CholesterolContent] 94.5 [SodiumContent] 132.4 [CarbohydrateContent] 41.4 [FiberContent] 0.5 [SugarContent] 26.8 [ProteinContent] 4.2 [RecipeServings] 15.0 [RecipeYield] 1 per person [RecipeInstructions] Heat oven to 350 degrees F. Using a stand mixer, blend together softened butter, 2 cups of flour, and 1/2 sugar on medium-high until dough forms a ball. Press into bottom of ungreased 9 by 13 inch pan. Bake for 20-25 minutes or until firm and golden. Cool on wire rack. Using stand mixer, whisk together remaining 1 1/2 cups sugar and 1/4 flour. Whisk in eggs one at a time; add lemon juice. Whisk together on medium-high until frothy. Pour over cooled crust. Bake for another 25-30 minutes. Bars will firm up a they cool. * To measure mix, spoon into measuring cup and level off excess with the straight side of a knife.
[Name] Instant Pot Hard-Boiled Eggs [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2017-02-28T03:30:00Z [Description] Make and share this Instant Pot Hard-Boiled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/26/2j4LFnlLSvCBbQOU8zgk_0S9A7954.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530526/Skmvg3ZQ66pUYZIYmWpg_Instant Pot Hard Boiled Eggs.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/26/l1WwfFKQSPSwOlznIgM6_0S9A7945.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/26/4XqejPJVS16FsLzmwtA4_0S9A7972.jpg" ] [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1"] [RecipeIngredientParts] ["eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 72.8 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don’t, just use the rack that came with your pot. Close the lid, press manual and cook on high for 3-4 minutes. Do a quick pressure release. Place eggs in an ice bath until ready to peel.
[Name] Neon Snack Cake Push Pops [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-02-28T17:00:00Z [Description] Make and share this Neon Snack Cake Push Pops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/27/0rJ1V3rXTayf5v7sg082_0S9A8759.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/27/0j4ZmhP6Ro6REYMONWvk_0S9A8711.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/27/c6Rl0tlWRsyvPVplMiOW_0S9A8714.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1/3", "2", "1 1/2", NA] [RecipeIngredientParts] ["powdered sugar", "butter", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1980.0 [FatContent] 62.4 [SaturatedFatContent] 39.5 [CholesterolContent] 166.8 [SodiumContent] 562.4 [CarbohydrateContent] 361.4 [FiberContent] 0.0 [SugarContent] 353.0 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake] and bake for 10-12 minutes. Once the cake has cooled completely, cut it into small circles using the top of the push pop containers. Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency. Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful. Slide your push pop containers all the way up and place one of the cake rounds on the slider. Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors] until the tube is filled. Place lid on.
[Name] Cool Ranch Pasta Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-02-28T17:21:00Z [Description] Make and share this Cool Ranch Pasta Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/28/mqrXQRl0RJme1CUErAmr_0S9A8596.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/28/qyVaRgYHRtmbcSeLalAQ_0S9A8566.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/28/OdRf6MOURaCOBaeDX1fQ_0S9A8568.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["bow tie pasta", "cheddar cheese", "cucumber", "tomatoes", "green pepper", "onion", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.6 [FatContent] 18.1 [SaturatedFatContent] 6.7 [CholesterolContent] 62.1 [SodiumContent] 297.3 [CarbohydrateContent] 55.0 [FiberContent] 3.7 [SugarContent] 4.5 [ProteinContent] 12.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables. In large bowl, stir together cooked noodles, cheese, cucumber, tomato, peppers and olives. In separate bowl, stir together onion, ranch dressing mix and sour cream. Pour the ranch mixture over pasta mixture and toss together to coat. Refrigerate and toss again before serving. Top with crushed Cool Ranch Doritos.
[Name] Ring Pops [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-02-28T17:43:00Z [Description] Make and share this Ring Pops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/29/75Z8KwY8Rbi6q3Fa28Cf_0S9A8516.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/29/YZb3017MTjuQqUcpSaRv_0S9A8514.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/29/WAtoK6YsQvWw7sStYl3t_0S9A8502.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "1/2", "3/4", "2", NA] [RecipeIngredientParts] ["granulated sugar", "water", "light corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.3 [CarbohydrateContent] 27.9 [FiberContent] 0.0 [SugarContent] 19.9 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 16 ring pops [RecipeInstructions] Note: You will also need a silicon candy ring mold and plastic rings for the candy. You can reuse thoroughly cleaned ring pops with the candy removed. Place a large pot over medium heat and add the sugar, water and corn syrup and stir until melted. Turn the heat up to high and attach a candy thermometer to the pot. Heat the mixture until it is 300 degrees F, stirring as needed. Add the food coloring and stir to combine. Heat until 310 degrees F. Remove the pan from the heat and stir until it stops bubbling. Add the flavoring and stir. Pour the hot candy into a silicone mold and stick the plastic rings into each candy. Leave at room temperature until the candy has hardened, then remove the pops and enjoy!
[Name] Bread Dipping Oil With Seasoned Sweet Pot Roasted Garlic and Oli [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-02-28T18:52:00Z [Description] What I miss most about growing up in Boston’s Italian North End is the availability of a large variety of hot artisan breads. Crusty breads were always served with freshly made olive oil based dipping sauces. Extra virgin olive oil would be mixed with any combination of salt, pepper grinds, minced garlic, grated parmigiana, crushed anchovies, aromatic herbs, red pepper flakes and drizzles of balsamic vinegar. My favorite is made with a version of Pete’s Garlic oil using Tuscany season and red pepper flakes. Garlic cloves are slowly simmered in olive oil with Tuscany seasoning (sun dried sage, rosemary, garlic and salt) and a pinch of red pepper flakes. Olive oil becomes garlic and herb infused while cloves tan and have the smooth texture and taste of oven roasted garlic. Several pot roasted garlic cloves are mashed and placed in individual bread dipping bowls. They are flooded with a garlic and spice infused olive oil. Plates are finished with a pinch of additional Tuscany seasoning. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/uASTSFjpQuChKxP0po1b_IMG_0092.JPG" [RecipeCategory] Breads [Keywords] ["Greek", "Spanish", "European", "Weeknight", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "10", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.6 [FatContent] 27.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 1.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Remove rough end of garlic cloves and slice each in half lengthwise. Do not remove skin. Place them in a narrow stainless steel butter melting pot. Add the rest of the ingredients. Place on medium heat until the olive oil begins to lightly sizzle. Reduce heat to a low simmer. It will take several hours before garlic richly tans and becomes soft and sweet. You can hasten the process with slightly higher heat but be careful not to burn the garlic. Remove the garlic skins from the pot when they are released from the cloves. Place 2 or 3 garlic cloves in each dipping plate; mash them with a folk. Spoon a generous puddle of Pete's Garlic Oil to the individual bowls. Add more Tuscany seasoning to taste and pepper flakes for added heat. Serve warm. Options, add a pinch of sun dried tomatoes, parmigiana cheese or mashed anchovies.
[Name] Lentil Walnut Pate [AuthorId] 2000366 [AuthorName] The Hungry Vegan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-02-28T18:52:00Z [Description] Make and share this Lentil Walnut Pate recipe from Food.com. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Nuts", "Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "2", "1/8", "1", "1", "1", "1", "1/8", NA, NA] [RecipeIngredientParts] ["green lentils", "walnuts", "tamari", "lime juice", "garlic cloves", "liquid smoke", "sesame seeds", "fresh thyme", "fresh rosemary", "fresh sage", "cayenne pepper", "vegetable broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.1 [FatContent] 14.1 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 339.7 [CarbohydrateContent] 42.3 [FiberContent] 21.1 [SugarContent] 2.0 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients except vegetable broth, smoked paprika and sea salt in blender or food processor. Pulse until smooth. Add vegetable broth as needed for texture. Place in serving bowl. Sprinkle smoked paprika and coarse sea salt on top.
[Name] Brynn's 3-Cheese Spinach Manicotti With Meat Sauce [AuthorId] 2001270493 [AuthorName] Gwendy D. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-02-28T18:53:00Z [Description] This recipe has been a Thomas family favorite for about 10 years. Despite her trepidation at cooking with ricotta cheese for the first time (which she had disliked as a child), Brynn instantly fell in love with this comforting blend of flavors and textures. It's been her go-to meal ever since, remaining a constant in their family as it's grown, and even standing up to the discriminating tastes of their 5-yr-old. She loves that it's always the right dish for any occasion, and is a hit with kids and adults alike! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1/2", "1/4", "1", "1/2 - 1"] [RecipeIngredientParts] ["ricotta cheese", "parmesan cheese", "mozzarella cheese", "egg", "frozen chopped spinach", "salt", "fresh ground pepper", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.5 [FatContent] 24.0 [SaturatedFatContent] 12.7 [CholesterolContent] 98.6 [SodiumContent] 901.7 [CarbohydrateContent] 32.3 [FiberContent] 3.7 [SugarContent] 8.8 [ProteinContent] 27.3 [RecipeServings] 10.0 [RecipeYield] 10 manicotti [RecipeInstructions] Thaw Spinach. Preheat oven to 350° F. Grease a 13X9 baking dish; set aside. Cook manicotti according to package directions, drain & set aside. Cook meat & mix it in with marinara sauce; set aside. Grate mozzarella cheese (if not pre-shredded]. In large bowl mix ricotta, 2 cups mozzarella, ½ cup parmesan, egg, prepared spinach,salt & pepper. Carefully split a manicotti shell open. Shape a ball of cheese mixture to fit the shell; close shell and lay seam-side down into prepared baking dish. Repeat procedure with remaining shells & cheese mixture. Pour meat sauce over shells and top with remaining mozzarella cheese. Bake uncovered for 30 minutes or until bubbly.
[Name] MILK TART With a Baked Crust [AuthorId] 2001409156 [AuthorName] Fatman [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-02-28T18:54:00Z [Description] Subject to personal taste, this is in my opinion the original South African Milk tart. (Melktert) Baked crust and a filling that does not require baking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001409156/uJCw3TXOODpCBjJXztw6_melktert.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "1/3", "80", "1", "2", "1", "60 -100", "2", "3", "3", NA, "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "fine salt", "butter", "egg", "milk", "cinnamon stick", "white sugar", "eggs", "cornflour", "flour", "vanilla essence", "butter"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 292.9 [FatContent] 9.5 [SaturatedFatContent] 5.1 [CholesterolContent] 107.1 [SodiumContent] 217.7 [CarbohydrateContent] 42.2 [FiberContent] 1.2 [SugarContent] 8.5 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes]. Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined. Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box. Heat the milk with the cinnamon stick to just under boiling point. Lightly beat the eggs with the sugar, and then add the corn flour and flour. Pour the hot milk into this mixture, stirring rapidly. Return the mixture to the heat and cook, stirring until the mixture becomes thick. Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy. Take the mixture off the heat and add the vanilla essence and butter. Stir well until the butter is melted. Pour the mixture into the prepared tart crust. Sprinkle with cinnamon sugar.
[Name] Cucumber, Tomato & Onion Salad [AuthorId] 2001156694 [AuthorName] plynnling [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-02-28T18:55:00Z [Description] Make and share this Cucumber, Tomato & Onion Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4 - 1/3", NA] [RecipeIngredientParts] ["cucumber", "tomatoes", "onion", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.2 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 122.6 [CarbohydrateContent] 5.7 [FiberContent] 0.8 [SugarContent] 3.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 6 1/2c Servings [RecipeInstructions] Combine vegetables in bowl. Cover with the dressing & toss. Add seasonings to taste. Marinate at least an half hour (preferably longer].

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