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[Name] Awsome Tarts and Pie Pastry....Tasty Flakey..tender.. [AuthorId] 805005 [AuthorName] Chef Reg Jones [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-02-28T18:56:00Z [Description] This recipe is so easy to make with outstanding results.....Its similar to the recipe on the bottom of the Tenderflake box..You wont be disappointed with this one. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/805005/kLMUWgVWRiy0jniizp2j_butter%20tarts.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["5 1/4", "1 1/2", "2 1/3", "1", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "egg", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.4 [FatContent] 20.4 [SaturatedFatContent] 7.9 [CholesterolContent] 26.7 [SodiumContent] 149.1 [CarbohydrateContent] 20.9 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] 24 30 [RecipeInstructions] In a large bowl or food processer place the flour and salt. Add the lard -- till it resembles small peas and some coarse pieces. In a measuring cup beat the egg with the vinegar. All enough ice water to make 1 cup. Add to flour mixture a bit at a time,just enough to make dough come together. Once that's done ,empty onto floured covered surface. Divide into 3 balls.Wrap with plastic wrap and place in refrigerator 30 minutes. Take out a let sit for 15 minutes at room temperature. Roll out to a thickness of 1/8. use a cup or mug to cut out 4 inch circles. In muffin pans --. bake 350,depending on what your making. This recipe will make 24-30 tart shells or 3 9 inch double pie shells.
[Name] Spanakopita (Spinach Pie) by Ina Garten [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2017-02-28T18:59:00Z [Description] As the title suggests, this is really Ina's recipe...I've made some small changes, but they don't change that fact. The biggest change I made was using fresh spinach, but frozen spinach can be substituted if desired. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/f1iMK5WNQJ6pBrEvTqAu_IMG_0920.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/S8vy2i9OSJiDIECoZfae_IMG_0677.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/dKyQgMSISyS5bwPRBRw2_IMG_0922.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/3KlPonqSo2AZwV2cWuxQ_IMG_0921.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/L4UfSvEFTj68I51fAteu_IMG_0923.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/36/FhaAbR8rRKO1iTI1icLG_IMG_0919.JPG"] [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "20", "4", "1 1/2", "1/3", "2", "6", "1/3", "1/4", "6"] [RecipeIngredientParts] ["red onions", "olive oil", "kosher salt", "fresh ground black pepper", "fresh spinach", "eggs", "nutmeg", "parmesan cheese", "feta cheese", "pine nuts", "light butter", "phyllo dough"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 289.2 [FatContent] 19.4 [SaturatedFatContent] 8.3 [CholesterolContent] 124.4 [SodiumContent] 964.5 [CarbohydrateContent] 17.7 [FiberContent] 3.1 [SugarContent] 3.5 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, about 10 minutes. Add the salt and pepper and allow to cool slightly. Bring a large pot of water to a boil. Add the spinach and stir to ensure that all of it is covered in the water. Boil until the spinach turns a bright green color, about 1 minute, then drain. Squeeze out and discard as much of the liquid from the spinach as possible. Pulse the pine nuts in a food processor if desired. Gently mix the spinach with the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pine nuts. Butter a casserole pan and lay a sheet of phyllo dough sideways so it hangs over the sides. Place a damp cloth over the remaining sheets of phyllo dough so they don't dry out. Brush the part of the phyllo dough that's in the pan with butter, then press another sheet over the top of it in the same way. Continue alternating sheets of phyllo dough with butter until there are 6 sheets in the pan. Pour the spinach mixture into the middle of the phyllo dough in the pan. Fold up the hanging edges of the first sheet of phyllo dough so it covers the spinach mixture, then brush with butter. Continue this pattern with the remaining sheets flaps until the spinach filling is sealed. Pinch together any open spots. Brush the rest of the butter over the top of the pastry. Bake for 1 hour, until the top is golden brown. Remove from the oven and allow to cool before serving.
[Name] White Chicken Chili [AuthorId] 1052455 [AuthorName] Jena Lewis [CookTime] PT8H [PrepTime] PT45M [TotalTime] PT8H45M [DatePublished] 2017-02-28T19:49:00Z [Description] This is my take on white chicken chili. I make it in the crock pot to free myself up for other stuff during the day.
[Name] Flammkuchen Apfel Calvados [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2017-02-28T21:37:00Z [Description] https://translate.google.com/translate?hl=en&sl=de&u=http://www.kochbar.de/rezept/56955/Flammkuchen-mit-Apfeln-und-Calvados.html&prev=search [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "German", "European", "Summer", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["200", "125", "1", "200", "3", "2", "2", "1"] [RecipeIngredientParts] ["flour", "water", "plain yogurt", "apples", "calvados", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.9 [FatContent] 3.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 33.7 [CarbohydrateContent] 47.3 [FiberContent] 3.7 [SugarContent] 13.1 [ProteinContent] 4.4 [RecipeServings] 5.0 [RecipeYield] 5 slices [RecipeInstructions] ["Combine flour, water, oil and salt. Make a dough. Knead well. Cover with foil (so the dough does not dry out] and let it rest for half an hour in the refrigerator. Preheat oven at 410 F degrees.", "Roll out dough very thin and place on baking sheet.", "Spread dough with yogurt, like you would a pizza sauce.", "Chop apples finely, marinate in cinnamon sugar, Calvados, and salt.", "Spread apple mixture onto yogurt-covered dough evenly.", "Bake for 6 minutes, or until edges of crust turn brown, and the crust is a cracker-like texture." ]
[Name] Lemony Honey Dijon Vinaigrette [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-02-28T21:45:00Z [Description] Make and share this Lemony Honey Dijon Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "2", "3", "2", "2", "2", "1/2", "3", "1/2"] [RecipeIngredientParts] ["lemon peel", "kosher salt", "sea salt", "shallots", "fresh lemon juice", "white wine vinegar", "honey", "dijon-style mustard", "fresh ground black pepper", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.1 [FatContent] 37.2 [SaturatedFatContent] 5.1 [CholesterolContent] 0.0 [SodiumContent] 438.4 [CarbohydrateContent] 11.3 [FiberContent] 0.1 [SugarContent] 8.9 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Insert the metal blade. Chop the lemon zest with the salt using the pulse, 20 to 30 times. With the machine running, drop the shallots down the small feed tube.; process for 5 seconds to chop. Add the lemon juice, wine vinegar, honey, Dijon-style mustard, and black pepper to the work bowl; process for 5 seconds to blend. Combine the oils. With the machine running, add the oils in to the small pusher and allow to drip through the hole in a small steady stream. Transfer to a jar and allow to sit for at least 30 minutes before using, to allow the flavors to blend. May be kept up to 2 weeks in the refrigerator. Allow the dressing to come to room temperature before using. Process again, using the metal blade, if the dressing has separated. Enjoy. Keep in fridge.
[Name] Strawberry & Basil Spa Water [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-01T18:58:00Z [Description] Make and share this Strawberry & Basil Spa Water 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/53/05/40/XABFnzbUS6enxqnYJmvH_0S9A9099.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/40/es3mL2MRT1WWmW9OhGxS_0S9A9031.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/40/PuMeyMakTaCt8SipnFps_0S9A9052.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2"] [RecipeIngredientParts] ["water", "basil", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.2 [CarbohydrateContent] 5.5 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 1 pitcher [RecipeInstructions] Fill a pitcher with water. Add washed basil and strawberry stems. Let sit until the water takes on a pink hue. Drink!
[Name] Mulligatawny Soup [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-03-01T22:20:00Z [Description] Smooth, creamy, curried deliciousness! This is certainly not an "authentic" recipe, however it is easy and very flavorful. Lots of ingredients, but the flavor is worth every one of them. Recipe calls for ready made chicken broth, however I make my own ahead of time using a leftover rotisserie chicken. Additional cayenne can be added for "zip" or serve with Sriracha sauce. Other spices (like garam masala) can be added or substituted as well - it's a very adaptable soup. Great soup with some nice crusty bread! I omit the rice if there's good bread involved. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/274666/qMf9xk4fRhajk8xSNJoP_20170226_191153.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "1", "2", "3", "1/4", "1", "1", "1/2", "32", "1", "1", "1", "1/2", "1 -2", "1", "2", NA, "2", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "onion", "celery", "garlic cloves", "flour", "curry powder", "turmeric", "cardamom", "chicken broth", "brown sugar", "ground coriander", "bay leaf", "cayenne pepper", "fresh lemon juice", "apple", "half-and-half", "coconut milk", "cooked basmati rice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.4 [FatContent] 13.8 [SaturatedFatContent] 8.3 [CholesterolContent] 37.6 [SodiumContent] 459.9 [CarbohydrateContent] 25.1 [FiberContent] 1.7 [SugarContent] 5.4 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a heavy soup pot or dutch oven, If starting with raw chicken, season with salt and pepper then cook in 2 Tbs of butter. Remove from pot and set aside. In the same pot, add butter and reduce heat to medium. Add diced onion, celery and garlic and stir to cook. Onions should be starting to brown. Sprinkle flour over onion mixture. Stir to combine, then stir in curry powder, turmeric, cardamom and coriander. Cook mixture over medium heat for one minute, stirring constantly. Pour in chicken broth. Stir to combine,and add bay leaf and cayenne. Cook for 10-15 minutes. Add half and half, salt, pepper, and sugar, and lemon juice, then cook for another 5-10 minutes. Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving and discard bay leaf. To serve, place 1/2 cup (packed] cooked basmati rice into a bowl. Surround with soup. Garnish with cilantro if desired.
[Name] Beef Bourguignon [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-03-01T22:20:00Z [Description] https://food52.com/recipes/2969-beef-bourguignon?utm_source=cj&affil=cj&utm_medium=affiliate&utm_campaign=Food52+Outdoor+Goods+Page&company=Skimlinks&website=7682639 [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", NA, NA, "5", "1/2", "4", "1", "4", "1", "1", "1", "2", "10", "1/2", "1"] [RecipeIngredientParts] ["beef chuck", "salt", "fresh ground black pepper", "olive oil", "cognac", "carrots", "yellow onion", "garlic cloves", "full-bodied red wine", "tomato paste", "dried thyme", "white mushroom", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 819.6 [FatContent] 50.5 [SaturatedFatContent] 17.2 [CholesterolContent] 156.5 [SodiumContent] 548.2 [CarbohydrateContent] 24.6 [FiberContent] 4.3 [SugarContent] 12.6 [ProteinContent] 43.8 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] ["Preheat oven to 325°F Pat meat dry. Season all over with salt and pepper. Heat 2 tablespoons olive oil in large Dutch-oven or oven-proof pan with lid over medium-high heat. Working in batches, add beef to pan in one layer. Brown on all sides. Transfer beef to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef. Coarsely chop 2 carrots. Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef with cognac, wine, stock, tomato paste and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.] Bring to a boil, reduce heat to low and cook 2 minutes. Cover and place in oven. Bake until meat is very tender, 2 1/2 -3 hours.", "About 30 minutes before beef is done, cut remaining carrots in 1/2\" slices. Steam or blanch carrots until crisp tender; drain. Heat 1 tablespoon olive oil in skillet over medium heat. Sauté pearl onions and mushrooms until light golden brown. Remove beef from oven. Strain liquid from stew into a saucepan. Separate beef from the cooked vegetables and discard vegetables. Boil liquid until reduced by half and thickened to a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Add beef, carrots, pearl onions and mushrooms to stock. Simmer 15 minutes to heat through. Serve in warm bowls. Beef Bourguignon may be prepared up to two days in advance. Cover and refrigerate. Before reheating, discard any solidified fat from surface. Reheat over medium-low heat on stovetop or in a 325°F oven." ]
[Name] Green Tea With Lemon and Mint [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-01T22:29:00Z [Description] Looking for a drink to help jump start your weight loss journey? Something that can boost your metabolism and is good for you, but also tastes great? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/43/mZ45UZkRTfqdPN7g2EAQ_Green-Tea-.jpg" [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2"] [RecipeIngredientParts] ["lemons", "mint leaf", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.8 [CarbohydrateContent] 10.8 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 1.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by steeping green tea in warm water for at least 20 minutes to release antioxidants. Add this to two cups of water. Add the juice of half of a lemon. Add 4-5 mint leaves. Drink throughout the day.
[Name] Cozy Chicken & Dumplings [AuthorId] 2001177633 [AuthorName] mrspayne [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-03-01T22:36:00Z [Description] There is just something very comforting about chicken & dumplings. Savory chicken and dumplings smothered in a creamy sauce with your favorite vegetables, all made in one pot! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "4", "3", "1", "5", "6", "6", "1/2", "1/2", "2", "1 1/2", "4", "2", "1", "1/2", "1 1/3"] [RecipeIngredientParts] ["chicken breasts", "onion", "carrots", "garlic cloves", "salt", "unsalted butter", "all-purpose flour", "chicken broth", "heavy cream", "dried thyme", "bay leaves", "parsley", "all-purpose flour", "baking powder", "salt", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 904.7 [FatContent] 57.2 [SaturatedFatContent] 27.9 [CholesterolContent] 221.9 [SodiumContent] 1692.6 [CarbohydrateContent] 51.4 [FiberContent] 4.2 [SugarContent] 5.2 [ProteinContent] 45.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 6-quart dutch oven, cook chicken over medium-high heat until brown on both sides. Once chicken pieces are browned, remove and set aside. Add carrot and onion and cook until just tender, about 3 minutes. Add garlic and stir for another minute. Reduce heat to medium-low and add butter and flour, stirring constantly for 3 minutes to avoid lumps. Add chicken and any accumulated juices back to dutch oven and stir to to coat in roux/vegetable mix. Add chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, add frozen peas and cover. In a separate bowl, combine flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough. Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14-16 dumplings]. Place dough balls into simmering soup (making sure they don’t touch], and cover. Let soup simmer for 15 minutes or until dumplings are cooked (they should pass the toothpick test].
[Name] Slow Cooker Mac and Cheese [AuthorId] 597054 [AuthorName] Sarah L. [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-03-01T22:36:00Z [Description] Got this recipe from www.pipandebby.com. Easy and delicious. I add a can of Rotel (mild or original) to my version. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/597054/zdrjTTH4TYWgkPKFkmQn_MacNCheese.jpeg" [RecipeCategory] Cheese [Keywords] ["High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "3", "8", "1/4", "3", "1/4", "1"] [RecipeIngredientParts] ["elbow macaroni", "milk", "Velveeta cheese", "butter", "parmesan cheese", "rotel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 810.6 [FatContent] 41.5 [SaturatedFatContent] 25.9 [CholesterolContent] 130.3 [SodiumContent] 1295.8 [CarbohydrateContent] 72.1 [FiberContent] 2.6 [SugarContent] 5.5 [ProteinContent] 36.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta in boiling water 3 minutes short of being al dente (I usually do 5 minutes]. Place the cooked macaroni and the rest of the ingredients in the slow cooker and stir. Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.
[Name] Best Chocolate Cake [AuthorId] 353561 [AuthorName] fayz7912 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-01T22:37:00Z [Description] Fluffy and full of flavor. As an alternative to the frosting in this recipe, you could sprinkle layers with Kirsch or Rum, spread them with jam and frost cake with melted cholcolate mixed with cream (=ganache) and perhaps a bit of butter or margarine for a variation on Sachertorte. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "3/4", "2", "1", "1", "1", "2", "1", "1", "5", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "baking soda", "sugar", "milk", "eggs", "vanilla", "milk", "all-purpose flour", "butter", "margarine", "shortening", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.2 [FatContent] 37.6 [SaturatedFatContent] 11.0 [CholesterolContent] 57.0 [SodiumContent] 535.7 [CarbohydrateContent] 73.5 [FiberContent] 2.4 [SugarContent] 50.2 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (batter will be thin]. Pour into two greased and floured 9x1 1/2-in pans (or 2 8-inch pans and six muffin tins, or one 9x13 pan]. Bake at 325 for 25 to 30 minutes. Cool cakes on wire racks 15 minutes before removing from pans. For FROSTING, combine the milk and flour in a saucepan;cook stirring constantly, until very thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
[Name] Quaker's Oatmeal Cookies [AuthorId] 353561 [AuthorName] fayz7912 [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2017-03-01T22:37:00Z [Description] This recipe can bear a lot of variation depending on the additions. The high ratio of oatmeal to flour bumps up its glycemic index, and of course you can reinforce this by substituting whole wheat flour and adding nuts and dried fruits. Sometimes I add allspice, cloves and/or ginger to vary the flavor, or add cocoa to the flour (and slightly increase the juice). With all these possibilities there is endless variety - and so far I did not have to worry about leftovers.
[Name] Egg Muffins [AuthorId] 2001412489 [AuthorName] Daiana N. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-01T22:37:00Z [Description] Make and share this Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1 -2", "4 -8", "3 1/2", NA] [RecipeIngredientParts] ["eggs", "scallion", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.7 [FatContent] 36.2 [SaturatedFatContent] 14.8 [CholesterolContent] 347.7 [SodiumContent] 1088.2 [CarbohydrateContent] 4.0 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F (175°C]. Chop spring onion and bacon. Whisk the eggs together with seasoning and pesto. Add the cheese and stir. Place the batter in muffin forms and add bacon, chorizo or salami. Bake for 15–20 minutes, depending on the size of the muffin forms.
[Name] Fusilli Alla Vodka [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-03-02T13:05:00Z [Description] Make and share this Fusilli Alla Vodka 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/1802649943/79Mo4OuTwa6gFfwHLBkc_EC_Fusilli%20alla%20vodka.jpg" [RecipeCategory] One Dish Meal [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["250", "200", "1", "1", "2", "480", "1/2", "100", "1", "1", "1/3", "3/4", "400", "1/2", "120"] [RecipeIngredientParts] ["sausage", "pancetta", "prosciutto", "olive oil", "red onion", "garlic cloves", "whole canned tomatoes", "vodka", "sea salt", "ground black pepper", "heavy cream", "parmesan cheese", "water", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.6 [FatContent] 28.4 [SaturatedFatContent] 12.4 [CholesterolContent] 69.1 [SodiumContent] 1211.8 [CarbohydrateContent] 58.4 [FiberContent] 3.8 [SugarContent] 4.9 [ProteinContent] 24.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot over medium heat cook the sausage and pancetta in olive oil for 3-4 minutes, until crumbly but not cooked all the way through.", "Add the onion and garlic, cook for 5 minutes until onions are translucent.", "Add the vodka and the tomatoes, crushing them as you put them in the pot. Simmer for 10-15 minutes to burn off the alcohol and cook down the tomatoes.", "Add the chopped collard greens, and toss to coat.", "Add the salt, pepper, heavy cream and Parmesan cheese. Simmer another 5 minutes until nice and creamy.", "Add dried fusilli to the pot and toss to coat.", "Transfer pasta mixture to a lined baking dish, add water to the pasta mixture and press as much dry pasta down into the liquid as possible. Cover and place in the preheated oven.", "Bake pasta dish covered for 40-45 minutes at 190°C.", "Remove dish from the oven, take off the lid and place the torn pieces of mozzarella onto the baked pasta. Place uncovered back in the oven for 10-15 minutes longer until the mozzarella is bubbly and browned in spots." ]
[Name] Kielbasa and Onions [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-02T15:23:00Z [Description] Make and share this Kielbasa and Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", NA] [RecipeIngredientParts] ["kielbasa", "onions", "olive oil", "butter", "salt"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 148.7 [FatContent] 13.3 [SaturatedFatContent] 4.2 [CholesterolContent] 21.6 [SodiumContent] 244.4 [CarbohydrateContent] 4.1 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat one tablespoon of olive oil over medium-high heat. Add sausage slices, and cook until brown. Remove sausage slices from skillet, and drain grease. Add remaining olive oil and butter to the skillet and heat over medium-low. Spread sliced onions evenly over the bottom of the skillet. Stir onions to coat them with the oil and butter mixture. Cook onions for about 20 minutes or until soft and brown. If onions seem to be cooking too quickly, lower heat to prevent them from burning. Return sausage slices to the skillet, and stir together with the onions. Season with salt and pepper. Cook until sausage is warmed through. Serve immediately, and enjoy!
[Name] Seco De Pollo [AuthorId] 2000839970 [AuthorName] Kiera Wright-Ruiz [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-03-02T18:31:00Z [Description] Make and share this Seco De Pollo 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/2000839970/EwEtqWVMQMquHXUf4JrH_image1%20(26).JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["whole chicken", "yellow onion", "garlic cloves", "green bell pepper", "tomatoes", "sazon goya con culantro y achiote", "white vinegar", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.2 [FatContent] 35.5 [SaturatedFatContent] 10.1 [CholesterolContent] 162.6 [SodiumContent] 157.9 [CarbohydrateContent] 5.3 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 39.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut whole chicken into pieces. Place chicken, onion, green pepper, garlic, tomatoes and goya seasoning into a large pot on high heat. Bring to a boil and then add vinegar. Reduce heat to low and let simmer until chicken starts to fall off the bone (about an hour]. Chop cilantro and add into stew. Season with salt and pepper to taste. Serve with rice and enjoy!
[Name] Whole Wheat Flour Tortillas [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-02T22:11:00Z [Description] Make and share this Whole Wheat Flour Tortillas 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/B5Re9e7Qt68zjjD0jS9u_tortillas.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1 1/2"] [RecipeIngredientParts] ["salt", "baking powder", "shortening", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.6 [FatContent] 1.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 127.6 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Cover with saran wrap and rest dough for 30 minutes. Divide the dough into approximately 8 equally sized pieces for large tortillas, make each piece into a ball. Lightly flour your surface and rolling pin to roll each dough ball into a thin, round tortilla. Roll out from the center of each dough ball, picking up and turning 90 degrees every time you roll to get a round tortilla. It will almost feel like you are rolling out pizza dough. Preheat a large skillet over medium-high heat. Place tortilla in a dry, hot skillet (we like hot cast iron skillets] for 5 seconds on the first side and 5 seconds on the second size. The tortillas will become slightly bubbly and turn a slight golden/brown. Once cooked, stack and wrap tortillas in a damp towel or toweled tortilla warmer so they will not become crunchy while you finish cooking the remaining tortillas. The tortillas will come out soft and beautiful.
[Name] Apple Pie With Oatmeal Crumble Topping [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-03-03T20:01:00Z [Description] Make and share this Apple Pie With Oatmeal Crumble Topping 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/OyrZme2HTTmi9FHBbrpG_17.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "8", "1/2", "1", "1/2", "1/3", "1/2", "1 1/3", "1/4"] [RecipeIngredientParts] ["sugar", "ground nutmeg", "ground ginger", "ground cinnamon", "flour", "oatmeal", "light brown sugar", "butter", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.4 [FatContent] 20.5 [SaturatedFatContent] 12.4 [CholesterolContent] 50.8 [SodiumContent] 174.3 [CarbohydrateContent] 82.8 [FiberContent] 4.9 [SugarContent] 47.9 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Cut Shortening into flour with a pastry blender or fork until well blended and particles are the size of small peas. Make a well in the center and pour in ice water. Toss together, being careful not to over work the dough. Shape into a flat disk and place on floured board. Roll out to about 2\" larger than inverted pie dish. Fold pastry in half and place in pie dish. Unfold and fit pastry to dish. Press firmly against bottom and sides. Crimp edges.", "For Pie:", "Heat oven to 375 degrees.", "Peel and slice apples thinly. Mix sugar, nutmeg, cinnamon and ginger in a large bowl. Add sliced apples and toss well with sugar mixture. Turn into pastry coated pie plate.", "For Crumb Topping:", "In a medium sized bowl, mix together the 1/2 cup of flour, 1 cup oatmeal, 1/2 cup brown sugar and the 1/3 cup of butter with a fork or pastry blender.", "Sprinkle crumb topping over the apples in pastry lined pie plate.", "Bake pie at 375 degrees for 40 to 45 minutes.", "This recipe yields one 10\" pie." ]
[Name] Arugula and Curried Pecan Salad [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-03T20:41:00Z [Description] "This is a salad where the components can all be made in advance and tossed together at the last minute just before serving. The pecans, combined with the peppery arugula, are the key to this salad. The orange segments add an unexpected juicy quality as well that combines so beautifully with the pecans and their curry flavor. It’s surprising how simple this salad is to put together and how much longer it feels as if it took to make! My kind of recipe. Try this as an opener to a substantial entrée or serve with grilled chicken for spring. Either way, this will quickly become a welcome new salad at your table." – Alex Guarnaschelli [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/55/ifOPjJkSSKi7BExQ9C9G_arugula%20and%20curried%20pecan%20salad.v2.jpg" [RecipeCategory] Nuts [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1/2", "2", "1", "1", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["curry powder", "sugar", "kosher salt", "pecan halves", "sherry wine vinegar", "honey", "Dijon mustard", "olive oil", "arugula", "orange", "gouda cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.5 [FatContent] 30.1 [SaturatedFatContent] 5.6 [CholesterolContent] 16.2 [SodiumContent] 286.1 [CarbohydrateContent] 9.5 [FiberContent] 2.8 [SugarContent] 6.6 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] ["Pan fry the pecans: In a small bowl, combine the curry powder and sugar. Heat vegetable oil in a medium skillet over medium-high heat. When the oil is hot, add the Pecans. Gently fry them in the oil until they turn golden brown 2 to 3 minutes. Drain the oil and add the nuts to the curry mixture. Toss to blend; set aside.", "Make the dressing: In a large bowl, whisk together the sherry vinegar, honey and Dijon mustard. Whisk in the olive oil, canola oil and salt to taste. Set aside.", "Assemble the salad: Toss the arugula in the dressing. Stir in the pecans, orange segments and Gouda cheese. Serve immediately." ]
[Name] Bacon & Cheddar Scones [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT22M [PrepTime] PT15M [TotalTime] PT37M [DatePublished] 2017-03-03T20:45:00Z [Description] Savory bacon and warm nutty aromas are a weekend morning must-have. So combine the two! Add Fisher® Pecan Halves for a hearty crunch and a subtle sweetness that will take these breakfast treats over the top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/56/7PIkSYMUSKmLTHAKqVi7_bacon%20cheddar%20scones.spring.jpg" [RecipeCategory] Scones [Keywords] ["Breakfast", "Pork", "Meat", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", "1/4", "1/2", "1/4", "4", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "unsalted butter", "cheddar cheese", "green onion", "pecan halves", "fresh ground black pepper", "bacon", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.5 [FatContent] 17.0 [SaturatedFatContent] 9.1 [CholesterolContent] 44.4 [SodiumContent] 281.1 [CarbohydrateContent] 19.2 [FiberContent] 1.0 [SugarContent] 0.3 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 16 [RecipeInstructions] ["Preheat the oven to 400°F.", "Mix flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with your hands or a fork until the mixture resembles coarse cornmeal. Stir in cheese, green onions, pecans, pepper and bacon until well mixed. Add cream and stir until dough forms, being careful not to overwork.", "Turn out onto a lightly floured surface and press until it holds together. Flatten into 2 circles, about 7 inches in diameter and 3/4-inch thick and cut each circle into 8 wedges with a sharp knife. Transfer to a parchment paper lined baking sheet, leaving a little space between each wedge. Bake until golden brown, 22 to 23 minutes. Serve warm." ]
[Name] Glazed Almond, Lemon & Blueberry Loaf [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2017-03-03T20:49:00Z [Description] Looking for a zesty bread to start your morning off right? Our lemon and blueberry loaf has just what you are craving! Top it off with Fisher® Sliced Almonds and you’ve got a fresh twist on breakfast that will make the morning a little easier. For a Fresh Twist: Bake as 12 muffins for 35 min [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/57/lqcyB4GjSDCBwH5V6ySC_lemon%20blueberry%20loaf%20w%20almonds.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Lemon", "Berries", "Citrus", "Fruit", "Nuts", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/4", "1", "1/2", "1 1/2", "3", "2/3", "1 1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "lemon peel", "unsalted butter", "sugar", "eggs", "milk", "fresh blueberries", "frozen blueberries", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.8 [FatContent] 11.5 [SaturatedFatContent] 5.7 [CholesterolContent] 68.7 [SodiumContent] 105.1 [CarbohydrateContent] 45.6 [FiberContent] 1.5 [SugarContent] 27.2 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Finely chop all but 2 Tbsp. of the almonds. Combine flour, baking powder, salt, lemon peel and chopped almonds; set aside. Cream butter with 1-1/4 cups sugar in an electric mixer until light and fluffy. Beat in eggs 1 at a time, scraping down bowl between additions. Beat flour mixture into butter mixture alternately with milk, beginning and ending with flour. Fold in blueberries. Spoon batter into parchment-lined and greased 9 x 5-inch loaf pan. Bake in a 325°F oven until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minute. Meanwhile, stir together ¼ cup sugar and lemon juice; set aside. Pierce top of hot loaf several times with a toothpick. Pour sugar mixture over loaf in pan. Sprinkle with reserved sliced almonds. Cool 30 minute in pan. Remove from pan and cool completely.
[Name] Air Fried "BELTCH" Sandwich (Bacon, Egg, Lettuce, Toma [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-03T22:06:00Z [Description] Make and share this Air Fried "BELTCH" Sandwich (Bacon, Egg, Lettuce, Toma recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/dLaGuJcQqOEPETWP8Pzm_20170301_121556.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3", "2", "2", "1", "2", "1", "2"] [RecipeIngredientParts] ["bacon", "eggs", "romaine lettuce", "tomatoes", "light mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 14.6 [SaturatedFatContent] 4.2 [CholesterolContent] 196.8 [SodiumContent] 440.3 [CarbohydrateContent] 24.9 [FiberContent] 1.8 [SugarContent] 4.9 [ProteinContent] 12.4 [RecipeServings] 2.0 [RecipeYield] 2 Sandwiches [RecipeInstructions] Cook bacon in a skillet to desired crispyness. Spray outside of sandwich thins with cooking soray. Place sandwich thins in air fryer and cook for 1-2 minutes or until slightly crisp. Cook eggs in clean skillet using a paper towel to transfer some of the bacon grease from the bacon skillet to the egg skillet. Separate the tops of the sandwich thins and place the cheese on the bottoms, then the bacon, then the egg, place the top next to the assembled bottom in the air fryer basket. Cook in the air fryer until cheese melts. Remove from the basket and top with tomatoes and lettuce. Spread mayo on the inside of the tops put them onto the bottom assembly and serve.
[Name] Tuscany Seasoning; Sun Dried Rosemary, Sage, Garlic and Kosher S [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2017-03-03T22:07:00Z [Description] This is perhaps the most versatile Italian Seasoning blend. Vegetables like cauliflower, potatoes and asparagus coated with olive oil and sprinkled with Tuscany seasoning are perfect for roasting. Tuscany seasoning pairs exceptionally well with chicken and pork; added to stews, stuffing and most Italian cooking. Seasoning is easy to assemble and process. The sun does the rest. I especially enjoy making batches frequently in summer when home grown sage and rosemary are abundant. I store the seasoning in half pint mason jars with simple customized labels. Friends especially enjoy receiving jars on Holidays or as welcoming gifts. The recipe will fill 3 1/2-pint mason jars. See many applications for Tuscany seasoning throughout the recipes in my website, www.LuciaTramonte.com. Note: for a reduced salt version, cut Kosher salt to 1/2 cup total. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/nPfqoMeAS22gc425ADq9_2016-08-10%2019.55.30.jpg" [RecipeCategory] European [Keywords] ["For Large Groups", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["9", "2", "2", "3/4", "1", "3 1/2"] [RecipeIngredientParts] ["garlic cloves", "sage leaves", "fresh rosemary needles", "kosher salt", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 849.0 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 100.0 [RecipeYield] 1 1/2 Pts. [RecipeInstructions] Remove garlic tips and peel. Cut each clove in half lengthwise and remove sprouts in their centers if any. Place aside. Using a food processor, add sage, rosemary and garlic. Process about 15 seconds. Add ½ cup of the Kosher salt and pulsate until the mixture has the texture of course salt. Be careful not to over process. Add the remaining salt. Pulsate until just combined. Spread mixture onto the parchment lined cookie sheet. DO NOT place mixture directly on an uncovered cookie sheet. The mixture will destroy the surface. Place directly in the sun for 8 hours or more. After a few hours, break any clumps by hand and spread. While seasoning is sun drying, thoroughly wash Mason jars and covers to remove any stale odors. If seasoning is still slightly moist at sun set, finish by loosely cover tray and place on a counter overnight. Fill jars and store in cupboard.
[Name] Low Carb Strawberry Ice Cream [AuthorId] 2001412489 [AuthorName] Daiana N. [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2017-03-03T22:07:00Z [Description] Make and share this Low Carb Strawberry Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1/4", "3", "8", "3/4"] [RecipeIngredientParts] ["heavy cream", "artificial sweetener", "lemon juice", "vanilla extract", "cream cheese", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.8 [FatContent] 18.4 [SaturatedFatContent] 11.0 [CholesterolContent] 64.2 [SodiumContent] 81.3 [CarbohydrateContent] 3.8 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place ingredients in blender. Portion and place into freezer.
[Name] Balzamico and Sugar Glazed Pork [AuthorId] 2001413422 [AuthorName] cajkushy [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-03-03T22:09:00Z [Description] Make and share this Balzamico and Sugar Glazed Pork recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001413422/weIkw16BTdK3ZKFJlfVc_IMG_20170228_141416.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Spring", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1", "1", "3", "2", "3"] [RecipeIngredientParts] ["herbs", "sugar", "mustard", "pepper", "oregano", "olive oil", "bacon", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.6 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 165.2 [SodiumContent] 192.3 [CarbohydrateContent] 10.8 [FiberContent] 0.3 [SugarContent] 9.5 [ProteinContent] 52.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Using a knife, make small slits in the meat. In each slit put a slice of bacon and half the garlic cloves.", "Put the mustard over the meat, add salt, pepper, Demero sugar and pressed it well by hands. After that, pour Aceto Balsamico and olive oil. And finally, oregano.", "Cover the meat with foil and place in the oven to bake at 200 degrees Celsius or 392 F.", "After half an hour, remove the foil from the meat to get a fine glazed sweet-sour crust.", "The juice that remains in the pan, pour with a spoon over the meat a couple of times." ]
[Name] Nonna's Tomato & Green Chile Chicken Enchiladas [AuthorId] 2001413714 [AuthorName] Rachel W. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-03T22:10:00Z [Description] My mother-in-law's recipe with chicken, sour cream, cheese and a tomato green chile sauce over the top. The sauce can be blended if preferred, and we served with some queso over the top. Yum!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001413714/GeAtqSjxSdun6hANsdbM_20170302_101405.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "2", "1/2", "2", "1", "6", "1/3", "16"] [RecipeIngredientParts] ["diced green chilies", "garlic clove", "diced tomatoes", "yellow onion", "salt", "oregano", "chicken breasts", "sour cream", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.7 [FatContent] 30.2 [SaturatedFatContent] 10.6 [CholesterolContent] 60.5 [SodiumContent] 1121.8 [CarbohydrateContent] 29.3 [FiberContent] 4.8 [SugarContent] 5.6 [ProteinContent] 17.5 [RecipeServings] 8.0 [RecipeYield] 16 enchiladas [RecipeInstructions] ["Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.", "Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F." ]
[Name] Nonna's Red Beans and Rice [AuthorId] 2001413714 [AuthorName] Rachel W. [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-03-03T22:10:00Z [Description] A wonderful, simple recipe and easy to make - just need to check periodically on the stove! My mother in law always made this with a ham bone, but this is a way to do it without one. Adding leftover ham will help with flavor, but it doesn't need it. For a spicier version, add in some cayenne and andouille sausage instead of the Kiolbassa. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001413714/5dsFe1nTHuPgrjmjUpjE_20170301_114651.jpg" [RecipeCategory] One Dish Meal [Keywords] "Cajun" [RecipeIngredientQuantities] ["1", "6", "2", "1", "1", "2", "2", "1", "1", "2", "1", "1", "1/2", "1", "1", "1/2", NA, "2", "4", NA] [RecipeIngredientParts] ["dried red kidney beans", "water", "bacon fat", "yellow onion", "green bell pepper", "celery & leaves", "garlic cloves", "salt", "pepper", "bay leaves", "dried thyme", "dried parsley", "dried sage", "sausage", "ham", "ketchup", "rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.5 [FatContent] 17.3 [SaturatedFatContent] 5.7 [CholesterolContent] 32.9 [SodiumContent] 834.0 [CarbohydrateContent] 77.8 [FiberContent] 10.2 [SugarContent] 2.3 [ProteinContent] 23.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Using a large pot, saute onion, bell pepper, celery, and garlic in the bacon fat, until onions are translucent. Scrape out pot and set veggies aside. Add kidney beans and water, bring to a boil for 1 minute, and turn heat off and set aside, covered, for 1 hour (this does not need to be done if you soak your beans overnight, but this is a \"quick soak\" version].", "Once beans are soaked, add sauteed veggies, bay leaves, thyme, sage, parsley, and Creole seasoning and bring to a boil, then turn heat down to low and simmer covered for 2 hours. Check periodically and stir, and add more water if needed, enough to cover beans.", "Stir in Kiolbassa and ham if using, and simmer for another hour. If it is too runny, you may want to remove the lid for the last 30 minutes or so to thicken it up, but it's a matter of preference. The beans will start to break and it'll look begin to look creamy. Add in a few good squirts of ketchup at the end, and stir into.", "For the rice, bring 2 cups rice and 4 cups water to a boil in small pot, and turn heat to low, simmer for 20 minute or until water is absorbed. Fluff with a fork.", "Serve red beans over rice, and add a splash of balsamic vinegar or ketchup." ]
[Name] No Bake Italian Cake [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT8H [PrepTime] PT0S [TotalTime] PT8H [DatePublished] 2017-03-03T22:11:00Z [Description] This recipe for No Bake Italian Cake couldn’t be easier to make and the result is a delicious dessert that’s like a tropical taste explosion in your mouth. If you’re typically a non-baker, this will quickly become your new go-to dessert that’s perfect for the family after a delicious meal and great to bring along to parties you’ll be attending. Even if you bake often, you’ll want to try this recipe out. It’s so good, it won’t last long! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/64/4BrvIGwcSN6bCVPGlxJz_no-bake-italian-cake-sff-hero-1024x681%20(2).jpg" [RecipeCategory] Dessert [Keywords] "Low Protein" [RecipeIngredientQuantities] ["50", "20", "1", "14", "1", "8", "15"] [RecipeIngredientParts] ["crushed pineapple", "lemon juice", "sweetened condensed milk", "sweetened flaked coconut", "Cool Whip", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 871.0 [FatContent] 36.8 [SaturatedFatContent] 23.1 [CholesterolContent] 27.0 [SodiumContent] 346.3 [CarbohydrateContent] 129.9 [FiberContent] 3.5 [SugarContent] 84.1 [ProteinContent] 10.5 [RecipeServings] 5.0 [RecipeYield] 30 Pieces [RecipeInstructions] Place a single layer of Nilla Wafers in the bottom of a 9 x 13 Pyrex baking dish. Mix condensed milk and lemon in a large mixing bowl. Add pineapple to the milk and stir. Pour mixture over the Nilla Wafers. Add another layer of wafers on top of milk and pineapple mixture. Top with Cool Whip like a frosting. Sprinkle with coconut flakes. Drain cherry halves with a paper towel so they don't bleed and place on top of the cake. Refrigerate overnight, about 8 hours.
[Name] Heart-Healthy Creamy Chicken and Vegetable Stew [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-03-03T22:12:00Z [Description] Have leftover chicken and vegetables and you’re tired of boring chicken noodle soup? Make this Heart-Healthy Creamy Chicken and Vegetable Stew in about 30 minutes instead. Simple winter comfort food at its finest! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/65/QnI9hFKDQFODnXonqrJA_creamy-chicken-and-veg-stew-sff-1024x681%20(1).jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["milk", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.9 [FatContent] 11.5 [SaturatedFatContent] 4.2 [CholesterolContent] 65.3 [SodiumContent] 556.4 [CarbohydrateContent] 12.9 [FiberContent] 1.7 [SugarContent] 1.8 [ProteinContent] 22.7 [RecipeServings] 4.0 [RecipeYield] 5 Cups [RecipeInstructions] In a medium-sized sauce pan, mix milk, vegetables, chicken, condensed soup, and pepper. Bring to a boil, then reduce heat and simmer for about a half an hour. Serve hot with biscuits, crackers, or dinner rolls.
[Name] Air Fried Pepperoni Wraps [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2017-03-03T22:12:00Z [Description] Make and share this Air Fried Pepperoni Wraps 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/53/05/66/abaKkanCQlyiCqkCJCTV_P1010001.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/66/9eswArL1QYifkiaQpABW_20170302_120032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/66/ujdmr36XTDSgjwuhGs9t_20170302_121045.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "28", "2", "2", "2"] [RecipeIngredientParts] ["flour tortillas", "mozzarella cheese", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 353.4 [FatContent] 24.2 [SaturatedFatContent] 9.7 [CholesterolContent] 58.6 [SodiumContent] 970.5 [CarbohydrateContent] 15.8 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 16.9 [RecipeServings] 2.0 [RecipeYield] 2 Wraps [RecipeInstructions] Lay out tortilla's on a flat service. Put a layer of 14 pepperoni slices on each tortilla. Sprinkle 1 pieice of crumbled bacon on each tortilla. Sprinkle 1 tablespoon of mozzarella over each tortilla. Sprinkle 1 tablespoon of sharp cheddar cheese over each tortilla. Wrap up and place seam side down in the air fryer basket. Spray with butter flavored cooking spray. Cook in air fryer at 400 degrees for 3-5 minutes or until cheese is melted and desired crispyness.
[Name] Peanut Butter Cookies [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2017-03-03T22:13:00Z [Description] This is a slightly adjusted recipe found in The Great Christmas Cookie Swap Cookbook. They're chewy and declicious! Note, this is a large batch recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Potluck", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2", "3", "1 1/2", "18", "2", "2", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "creamy peanut butter", "butter", "brown sugar", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.6 [FatContent] 4.5 [SaturatedFatContent] 2.0 [CholesterolContent] 6.8 [SodiumContent] 96.7 [CarbohydrateContent] 9.2 [FiberContent] 0.3 [SugarContent] 6.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 144 cookies [RecipeInstructions] Preheat oven to 350 degrees. In medium bowl, with wire whisk, stir flour, baking powder, baking soda, and salt until blended. In large bowl, with mixer at medium speed, beat peanut butter, butter, and both sugars until creamy. Reduce speed to low and beat in vanilla, then eggs, one at a time. Beat on medium speed until creamy, about 2 minutes. Reduce speed to low and beat in flour mixture, just until combined. Drop rounded tablespoons of dough onto ungreased cookie sheets, 2 inches apart. Optional: Sprinkle a little bit of sugar on the tops of each cookie before placing in the oven and use the tines of a fork to create a crosshatched pattern. Bake until lightly browned, 12-14 minutes. With a wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.
[Name] Sour Cream Sugar Cookies [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-03-03T22:13:00Z [Description] Adapted from the Good Housekeeping Christmas Cookie Swap Cookbook. Sour cream gives these sugar cookies a melt-in-you-mouth texture and make it impossible to go back to regular sugar cookies! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/362160/hSVX3Q2QRnb2HAhyba6V_IMAG7264%20copy.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1", "1/2", "1", "2", "2", "2", "1", "8"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "sugar", "eggs", "vanilla extract", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.7 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 16.3 [SodiumContent] 73.0 [CarbohydrateContent] 12.4 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 60 cookies [RecipeInstructions] ["In a large bowl, whisk flour, baking soda, and salt until blended.", "In a separate bowl, beat butter and sugar until combined. Beat in egg and vanilla until blended. Beat in sour cream, then beat in flour mixture just until combined.", "Drop heaping tablespoons of dough, 2 inches apart, on an ungreased cookie sheet.", "Bake for 10 minutes. With wide spatula, transfer cookies to wire racks to cool completely. Repeat with remaining dough.", "Optional: When cookies are completely cooled, spread a dollop of vanilla frosting on top of each one." ]
[Name] Roasted Red Pepper Soup [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-03-03T22:14:00Z [Description] Make and share this Roasted Red Pepper Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "12", "1/2", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["onion", "olive oil", "water", "dried basil", "pepper", "salt", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.6 [FatContent] 9.7 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 1758.3 [CarbohydrateContent] 7.8 [FiberContent] 1.8 [SugarContent] 1.6 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium pot, heat oil and saute onion 2-3 minutes. Add water, red peppers, and spices. Bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and add coconut milk. Use an immersion blender to puree until smooth. Optional: Garnish with fresh basil and a drizzle of olive oil.
[Name] Pollo Picante Con Huevos [AuthorId] 2001413751 [AuthorName] Glitchy [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-03-03T22:15:00Z [Description] Inspired by chicken calle ocho by loof.
[Name] Garlic Butter Shrimp and Rice [AuthorId] 2130452 [AuthorName] Debra D. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-03T22:16:00Z [Description] Make and share this Garlic Butter Shrimp and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "6", "3 -4", "3/4", "1/4", "3", "2", NA, NA] [RecipeIngredientParts] ["rice", "butter", "garlic cloves", "large shrimp", "parmesan cheese", "skim milk", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.3 [FatContent] 20.3 [SaturatedFatContent] 12.2 [CholesterolContent] 158.9 [SodiumContent] 738.7 [CarbohydrateContent] 41.2 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 18.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Prepare rice according to the directions on the box.", "In a large skillet, melt butter over medium heat.", "Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.", "Stir in the shrimp and cook for 1 minute, stirring frequently.", "Add prepared rice to the skillet and mix until well combined.", "Add cheese, milk, parsley, salt and pepper; mix and stir for 1 to 2 minutes, or until creamy and heated through.", "Remove from heat.", "Garnish with parmesan cheese." ]
[Name] Balsamic Glaze [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-03-03T22:16:00Z [Description] Balsamic Glaze is simple to make, versatile, inexpensive and an incredible condiment. It is bursting with exotic flavors; this glaze makes almost everything better. I frequently use it to flavor roasted vegetables, meats and poultry, added to vinaigrette dressing and drizzled on Caprese Salad. Like fine spirits, aged balsamic can be pricey but for glaze, I usually buy balsamic vinegar in bulk when on ad or on close-out. Bottles that regularly retail under $10 are bought as low as $4.99 on sale. Although some require deeper reductions than others, all produce good results. Basic ingredients are accompanied with additional optional flavors under "Directions". [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/8P15ixEfRB3iZyG8RHJG_2016-07-31%2021.50.34.jpg" [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 -500", "1/4"] [RecipeIngredientParts] "dark brown sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 10.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 2.7 [FiberContent] 0.0 [SugarContent] 2.7 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 1/2 pint [RecipeInstructions] Continually whisk balsamic vinegar and brown sugar in a stainless-steel pot over medium heat. When mixture begins to simmer, reduce heat enough to maintain a low simmer. Reduce to about half to thicken to a light syrup. Inexpensive brands may require additional reduction to thicken. When removed from heat, mixture is still very hot. Please be careful and prevent touching or splashing. Cool some of the mixture and test for sweetness, adding some additional brown sugar or up to a tablespoon of honey to taste. Remove from heat. Be careful not to over thicken. Glaze will thicken further as it cools. Options, although this basic glaze recipe is delicious on its own, you can add other flavors such as 1-tablespoon honey, fig extract or strained fig preserves, pomegranate reduction, pure cherry syrup, fruit liquor. Honey or syrups can also be added after pan is removed from heat. I refrigerate balsamic glaze. Shelf life has not been tested.
[Name] Minced Meat Sauce [AuthorId] 1800281 [AuthorName] kanderso66 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-03-03T22:17:00Z [Description] Make and share this Minced Meat Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["800", "4 -5", "1 -2", "1", "1", "1/2", "2", "1 -2", "1", "1 -2"] [RecipeIngredientParts] ["ground beef", "water", "beef bouillon cube", "fresh ground black pepper", "paprika", "onion powder", "tomato puree", "soy sauce", "tomato ketchup", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.5 [FatContent] 20.2 [SaturatedFatContent] 7.9 [CholesterolContent] 90.8 [SodiumContent] 343.5 [CarbohydrateContent] 3.0 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 25.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry off the meat over medium high to high heat. Drain the meat of all fat. Add 3 dl water. Add beef bouillon cube/s and stir into meat until dissolved; cook for 5 to 10 minutes on medium heat. Add pepper and stir. Add paprika and stir. Add onion powder and stir. Add remaining ingredients - except for flour. Add 1 dl water and cook over medium high heat for 10 minutes. Reduce heat to medium low and begin adding flour a bit at a time, stirring the flour into the sauce each time flour is added. Cover and cook for 45 mins to an hour, stirring occassionally. (Add more water or more flour, as needed to get to the desired consistency.].
[Name] Avocado Brownie Bites [AuthorId] 497466 [AuthorName] Amyputkonen [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-03-03T22:18:00Z [Description] This recipe was from SimplyTaralynn.com. http://simplytaralynn.com/2014/01/03/healthy-whole-wheat-avocado-brownie-bites-no-butter/ [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1/3", "1", "6", "5", "3", "3"] [RecipeIngredientParts] ["avocado", "eggs", "whole wheat flour", "hot water", "vanilla bean paste", "vanilla", "vanilla yogurt", "stevia", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.9 [FatContent] 5.3 [SaturatedFatContent] 1.5 [CholesterolContent] 42.8 [SodiumContent] 24.2 [CarbohydrateContent] 17.3 [FiberContent] 3.0 [SugarContent] 6.6 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 48 brownie bites [RecipeInstructions] Preheat oven to 350 degrees. Mix, eggs, avocado and yogurt together in a large mixing bowl. Stir in the vanilla and the stevia packets. Combine the hot water and the cocoa powder in a small cup. Mix the cocoa mixture in with the avocado mixture. Add the flour to the avocado mixture. Add the honey or agave to the mixture. Grease a 5 x 9 baking dish and add brownie mixture to the dish. Once batter is spread evenly across the dish, spread the chocolate chips across the top. You can add as many as you like or stir them in if you want. Bake for 25 - 30 minutes or until a toothpick comes out clean when inserted in the middle. For a photo by photo description of this recipe, please visit the website at www.simplytaralynn.com!
[Name] Peach, Haloumi and Avocado Salad With Basil Vinaigrette [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-03T22:19:00Z [Description] Found this recipe at www.bite.co.nz. This would have to be one of the best recipes for Haloumi that I have ever tried. Simply divine. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "200", "1", "2", "1/2", "3", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["halloumi cheese", "avocado", "rocket", "walnuts", "olive oil", "white wine vinegar", "lemon", "Dijon mustard", "honey", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.0 [FatContent] 27.4 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 16.3 [FiberContent] 6.0 [SugarContent] 8.9 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["For this dressing, you can either blitz all ingredients in a small food processor, or you can finely chop the basil and then whisk with all other ingredients using a fork. Taste and adjust as necessary.", "Fry the haloumi in a little oil over a medium heat until golden.", "Grill the peaches on either a barbecue, griddle pan, or just a frying pan, over a high heat. Use a little oil and grill until slightly golden or charred.", "To assemble the salad, scatter the rocket leaves on your serving platter. Add the avocado, peach, and haloumi. Scatter over the walnuts then drizzle over the dressing. Serve immediately." ]
[Name] Garlic Red Peel Mashed Potatoes / Thick & Fluffy [AuthorId] 2001415551 [AuthorName] tonya.lederer [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-03-03T22:19:00Z [Description] Make and share this Garlic Red Peel Mashed Potatoes / Thick & Fluffy 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/53/05/76/1SVSN3LSYOWps0PuqfWP_IMG_7772.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/05/76/OFAhCh16R3eQ55KjQiQO_IMG_7772.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001415551/mNWIDFT7TEaIhWDYukVO_IMG_7772.JPG"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Kid Friendly", "Mixer", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["3", "4", "1/2", "8", "3 -4", "3 -4", NA] [RecipeIngredientParts] ["margarine", "milk", "sour cream", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.2 [FatContent] 16.5 [SaturatedFatContent] 6.7 [CholesterolContent] 23.6 [SodiumContent] 172.3 [CarbohydrateContent] 39.5 [FiberContent] 4.0 [SugarContent] 4.4 [ProteinContent] 6.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] NOTE: 3 lbs of potatoes make a decent serving for a holiday or gathering. If you're cooking for 2-4 ppl, halve the recipe. In order for potatoes to boil evenly at the same rate, the potatoes should all be of a similar size. If some are larger, cut them in half. Place potatoes in boiling water and let them boil until you can stick a sharp pointed knife into them and the potato easily slides back off. Drain the water and keep the potatoes in the pot. Start with a potato masher and break up the big pieces. Switch to an electric hand mixer, and start out by adding half of the measurements of all the ingredients, mix thoroughly, then add the rest of the measurements, and continue mixing. If you want the mashed potatoes more flavorful, add more garlic, onion, and salt & pepper until it's perfect.
[Name] I Just Called Satay I Love You [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-04T22:02:00Z [Description] Make and share this I Just Called Satay I Love You recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["360", "2", "2", "1", "1", "1", "1", "1", "1/2", "1", "200", "3", "2", "2"] [RecipeIngredientParts] ["garlic cloves", "ginger", "soy sauce", "fish sauce", "honey", "shallot", "lemongrass", "reduced-fat coconut milk", "peanuts", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.2 [FatContent] 8.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 662.7 [CarbohydrateContent] 6.8 [FiberContent] 1.4 [SugarContent] 3.1 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak 12 wooden skewers in water. Mix the chicken with half the garlic and ginger, the soy sauce, fish sauce, and honey. Cover with clingfilm and refrigerate while you make the sauce. Heat half the rapeseed oil in a small pan. Add the shallot, chilli, lemongrass and remaining garlic and ginger, cover with a lid, and sweat for 8 mins until soft, stirring occasionally. Add the coconut milk, bring to the boil, and simmer for 5 minutes Mix in the peanut butter until well combined, pour into a dipping bowl and set aside. Thread the chicken on the skewers. Heat a griddle or frying pan on high. Add the remaining oil and brown the chicken skewers on all sides. Cook on medium for 8-10 minutes more, turning occasionally, until the chicken is done. Serve with the satay dipping sauce and sprinkle with the peanuts, spring onions, and extra red chilli (optional].
[Name] Ewe're the One That I Want [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-04T22:08:00Z [Description] This colourful Greek-style salad mixes tangy Feta sheep's cheese with sweet tomatoes and seasoned olives [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Greek", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["220", "2", "2", "1", "100", "1/2", "2", "100", "2", "2", "1/2", "3"] [RecipeIngredientParts] ["tomatoes", "extra virgin olive oil", "gem lettuce", "lemon", "feta", "cucumber", "spring onions", "garlic", "red wine vinegar", "oregano", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.7 [FatContent] 12.6 [SaturatedFatContent] 4.8 [CholesterolContent] 22.3 [SodiumContent] 291.5 [CarbohydrateContent] 18.4 [FiberContent] 3.3 [SugarContent] 6.4 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 150C/130C Fan/Gas 2. Put the tomatoes on a baking tray, drizzle with 1tsp of oil, season with black pepper, roast for 20 minutes, then gently pull off the vine.", "Meanwhile, drizzle the lettuces with a little oil. Heat a griddle or frying pan over a high heat then sear until the outer leaves are crisp and lightly charred. Drizzle with the lemon juice.", "Mix the roasted tomatoes with the feta, cucumber, spring onion, olives, and red pepper.", "Mix the remaining oil with the vinegar and oregano, drizzle over the salad, and top with the basil leaves. Serve with the grilled tomatoes." ]
[Name] Apple Cherry Punch [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-05T12:16:00Z [Description] Make and share this Apple Cherry Punch 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/53/05/79/XVeRWShAQjiYwnQ5yaCw_IMG_0663.JPG" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["water", "sugar", "ground cinnamon", "ground nutmeg", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.9 [CarbohydrateContent] 26.1 [FiberContent] 0.2 [SugarContent] 24.6 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
[Name] Baked Pork With Cabbage & Caraway Seeds [AuthorId] 963934 [AuthorName] Elisabetta47 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-03-05T13:29:00Z [Description] This is low-fat, easy and delicious. You can use any kind of pork: chops, loin slices, tenderloin, etc. The leaner and cheaper the cut, the more important it is to do the milk brine. Prep time does not include brining. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["boneless pork", "low-fat milk", "salt", "cabbage", "carrot", "caraway seed", "olive oil", "chicken broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.7 [FatContent] 19.5 [SaturatedFatContent] 7.0 [CholesterolContent] 82.1 [SodiumContent] 1913.6 [CarbohydrateContent] 14.4 [FiberContent] 3.5 [SugarContent] 10.7 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Trim the pork of all visible fat or fell. If you're using tenderloin, you can skip the step 2 brining.", "Combine the milk and salt in a shallow casserole and add the slices. Cover and refrigerate for up to 4 hours. If the pork isn't completely immersed in the brine, turn the slices over after an hour or two.", "Add the oil to a 9 x 11 casserole (I use metal] & brush bottom and sides.", "In a medium bowl combine the shredded cabbage, grated carrot and caraway seeds. I use my hands ;].", "Strew the mixture evenly in the prepared casserole.", "Drain the pork slices by hand, letting the excess milk drip off, but don't pat them dry.", "Place pork slices over the cabbage and drizzle with the broth or water. Cover the casserole tightly with aluminum foil (shiny side down.].", "Bake for 45 minutes at 350°F Serve using a slotted spoon: sometimes the vegetable mixture is more liquidy than other times. Salt & pepper to taste.", "Note: You notice the pork isn't seared first -- I know that's how it's usually done, but in trying to get tender and not over-cooked pork, I'm willing to sacrifice the aesthetic element. Artfully serve with some of the cabbage/carrot blend on each slice and no one's the wiser." ]
[Name] Sausage and Kale Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-03-05T15:17:00Z [Description] I love the addition of the beans with the kale. I doubled the kale, but posted recipe as written. Yum. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1", "4", "1/4", "1/4", "2", "14 1/2", "15", "32"] [RecipeIngredientParts] ["smoked kielbasa", "Polish sausage", "yukon gold potatoes", "onions", "olive oil", "kale", "garlic cloves", "pepper", "salt", "bay leaves", "diced tomatoes", "garbanzo beans", "chickpeas", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.5 [FatContent] 14.2 [SaturatedFatContent] 4.4 [CholesterolContent] 44.8 [SodiumContent] 1123.3 [CarbohydrateContent] 19.9 [FiberContent] 2.8 [SugarContent] 1.9 [ProteinContent] 12.8 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven over medium-low heat, cook the sausage, potatoes, and onions in oil for 5 minutes or until sausage is heated through, stirring occasionally. Add kale. Cover and cook for 2 to 3 minutes or until kale is wilted. Add garlic and cook 1 minute longer. Add the remaining ingredients and bring to a boil. Reduce heat and cover and simmer for 9 to 12 minutes or until potatoes are tender. Discard bay leaves.
[Name] You're A-Maize-Ing [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-05T15:24:00Z [Description] Make and share this You're A-Maize-Ing recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "40", "3"] [RecipeIngredientParts] ["sweetcorn", "lime", "parmesan cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.2 [FatContent] 6.3 [SaturatedFatContent] 2.2 [CholesterolContent] 8.8 [SodiumContent] 153.2 [CarbohydrateContent] 2.2 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/180C Fan/Gas 6. Toss the corn in the oil, sprinkle with black pepper and wrap in foil. Place on a baking tray and roast in the oven for 20-25 minutes until the corn begins to soften. Open the foil and sprinkle the corn with the zest and Parmesan. Return to the oven, uncovered, and bake for 5-8 mins until the cheese is golden and melted. Sprinkle with chives to serve.
[Name] I Love You from My Head To-Ma-Toes [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-05T15:30:00Z [Description] Make and share this I Love You from My Head To-Ma-Toes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["175", "2", "9", "85", "1", NA] [RecipeIngredientParts] ["puff pastry", "sun-dried tomato pesto", "tomatoes", "garlic-infused olive oil", "thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.4 [FatContent] 16.5 [SaturatedFatContent] 5.9 [CholesterolContent] 11.2 [SodiumContent] 154.9 [CarbohydrateContent] 20.7 [FiberContent] 2.6 [SugarContent] 5.4 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 190C/170C Fan/Gas 5. Using a heart-shaped cutter, cut out 6 pastry hearts, approximately 7cm wide. Trace a border around each heart, approximately 1cm from the edge, and 1mm deep. Place the hearts on a baking tray. Spread the pesto on the inner heart, layer on the sliced tomatoes, sprinkle with the goats' cheese, drizzle with the garlic oil and top with thyme. Bake in the oven for 20 mins until the pastry is crisp and golden and the cheese has melted.
[Name] Cutie Pie [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-05T15:34:00Z [Description] Make and share this Cutie Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "500", "100", "1", "1", "375", "1", "100", "1"] [RecipeIngredientParts] ["butter", "caster sugar", "vanilla pod", "cornflour", "egg", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.0 [FatContent] 13.7 [SaturatedFatContent] 4.1 [CholesterolContent] 22.9 [SodiumContent] 202.2 [CarbohydrateContent] 28.9 [FiberContent] 1.3 [SugarContent] 12.4 [ProteinContent] 2.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter over a medium heat. Add the berries, caster sugar, vanilla pod and seeds, cornflour, and 2tbsp water. Cover, bring to the boil and simmer for 5 mins, stirring occasionally. Pour into an ovenproof dish.", "Roll out the pastry. Using a heart-shaped cutter, cut out 10 large hearts and 10 small ones. Brush them all with the egg wash, place the small hearts on top of the large hearts, then arrange on top of the mixed berries.", "Bake in the oven for 20 mins until the pastry is golden and the berry middle is bubbling. Serve with a drizzle of double cream (if using] and dust with icing sugar." ]
[Name] Nothing Camparis to You [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-05T15:37:00Z [Description] Make and share this Nothing Camparis to You recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "100", "50", "100"] [RecipeIngredientParts] "orange" [AggregatedRating] nan [ReviewCount] nan [Calories] 93.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 8.0 [FiberContent] 1.6 [SugarContent] 6.1 [ProteinContent] 0.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix together the juice, Campari, gin, and lemonade. Pour over 2 tumblers filled with ice, and serve with a twist of orange zest.
[Name] Baked Parma and Gorgonzola Figs [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-05T15:41:00Z [Description] Make and share this Baked Parma and Gorgonzola Figs recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "50", "1", "2", "1", "1", "6", NA] [RecipeIngredientParts] ["figs", "parma ham", "gorgonzola", "clear honey", "extra virgin olive oil", "pine nuts", "basil leaves", "rocket"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.1 [FatContent] 23.9 [SaturatedFatContent] 6.8 [CholesterolContent] 18.8 [SodiumContent] 352.1 [CarbohydrateContent] 29.6 [FiberContent] 3.2 [SugarContent] 25.6 [ProteinContent] 7.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 180C/160C fan/Gas 4.", "Cut a cross down into the top half of each fig. Gently squeeze the givs and the bottom to open them out.", "Wrap a slice of the ham around the base of each fig. Put on a baking tray.", "Divide the Gorgonzola cubes between the figs, gently pushing into the top of each one. Drizzle over the honey and 1tbsp of the oil.", "Bake for 8-10 mins, until the cheese melts, and the ham turns crisp.", "Divide the figs between 2 plates, then drizzle over the remaining oil and the vinegar. Scatter with pine nuts and basil, season with pepper, and serve with the rocket leaves on the side." ]
[Name] Raise-The-Steaks Sirloin With Herby Butter [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-05T15:48:00Z [Description] Make and share this Raise-The-Steaks Sirloin With Herby Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1/2", "1/2", "1/2", NA, NA, "1", "1", "1/4", "2", "1", NA] [RecipeIngredientParts] ["butter", "garlic clove", "Dijon mustard", "Worcestershire sauce", "mandarin orange", "lemon", "parsley", "tarragon", "hot paprika", "beef sirloin steaks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 717.1 [FatContent] 50.4 [SaturatedFatContent] 23.1 [CholesterolContent] 257.1 [SodiumContent] 292.5 [CarbohydrateContent] 1.3 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 61.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["To make the herby butter pats, put the butter, garlic, mustard, Worcestershire sauce, citrus zests, parsley, tarragon, and paprika in a small bowl. Mash together with a fork until combined. Shape into two patties with your hands and chill in the fridge until firm.", "Brush the steaks with rapeseed oil. Heat a large, heavy-bottomed frying pan over a high heat with a drizzle of oil and cook the steaks for 2 mins on each side for rare, or 3 mins each side for medium.", "Remove from the pan and allow to rest for 1 min on warmed plates. Season generously with freshly ground black pepper. Top each steak with a pat of the herby butter. Serve with shoestring fries and a garnish of baby leaves." ]
[Name] Bed-Of-Roses Rhubarb Mess [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-05T15:57:00Z [Description] Make and share this Bed-Of-Roses Rhubarb Mess recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "Southwest Asia (middle East]", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "25", "4", "2", "150", "6", "1"] [RecipeIngredientParts] ["rhubarb", "caster sugar", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.4 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 21.2 [FiberContent] 2.3 [SugarContent] 16.4 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Put the rhubarb, caster sugar, orange juice and rose petals in a pan and slowly bring to the boil on a medium heat. Reduce the heat and simmer for 4-5 mins until the rhubarb is tender. Remove from the heat and allow to cool.", "To serve, softly whip the Greek-style yoghurt and stir in the crushed meringues.", "To assemble, add a spoonful of the cooled rhubarb to 2 tall serving glasses, then top with a dollop of the yoghurt mixture. Repeat these layers until all your mixture is used up. Decorate with the chopped pistachios and a few dried rose petals. Serve immediately." ]
[Name] Bubby Jubbly Orange Spritz [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-05T16:08:00Z [Description] The sorbet will keep for up to 1 month in the freezer, so make in advance for an easy, grown-up treat! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Oranges", "Citrus", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["750", "100", NA, "1", "50", "200"] [RecipeIngredientParts] ["granulated sugar", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.4 [CarbohydrateContent] 93.7 [FiberContent] 0.8 [SugarContent] 84.1 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Put 150ml of the juice and the sugar in a small pan and bring to the boil. Simmer for 1 min, stirring, until the sugar has dissolved.", "Mix together with the rest of the orange juice, the zest, and bitters. Transfer it to a 1l plastic container and freeze for 6 hours, or, ideally, overnight until set.", "Break up the frozen mixture with a spoon. Put in a food processor and blitz until smooth. Return to the container and freeze for at least 1 hour to firm.", "To serve, divide the Aperol and Prosecco between 2 shallow bowls. Place a large scoop of sorbet in the middle of each and serve immediately." ]
[Name] Pork Chop in a Mustard & Leek Sauce [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT55M [TotalTime] PT55M [DatePublished] 2017-03-05T19:49:00Z [Description] Although the pork is the star ingredient, it's the tangy leek sauce that defines this dish. Using flour instead of cream to thicken the sauce is also cheaper! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "100"] [RecipeIngredientParts] ["leek", "olive oil", "plain flour", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.7 [FatContent] 31.9 [SaturatedFatContent] 8.0 [CholesterolContent] 139.3 [SodiumContent] 176.7 [CarbohydrateContent] 13.8 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 46.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat half the olive oil in a pan over a medium heat, add the leek, season and cook until softened.", "Once the leeks are soft, add the mustard and flour, stir for 1 minute.", "Add the milk slowly, stirring until a beautiful creamy sauce appears before your eyes!", "Meanwhile, in a separate pan, season the pork chop on both sides, then fry in the remaining oil over a medium heat for 7 mins on each side until cooked through and no pink remains. Allow the chop to rest for a few minutes, then serve with the mustard and leek sauce." ]
[Name] Moroccan Lettuce Tacos [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-03-05T19:53:00Z [Description] The different components work really well in this made-up dish - the Moroccan spiced lamb complements the feta and sweet crispy lettuce [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Moroccan", "African", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "75", "1", "1", "3", "10", "1"] [RecipeIngredientParts] ["red onion", "ground lamb", "ground cumin", "paprika", "lettuce leaves", "feta cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.8 [FatContent] 25.1 [SaturatedFatContent] 9.9 [CholesterolContent] 63.6 [SodiumContent] 182.3 [CarbohydrateContent] 7.2 [FiberContent] 2.4 [SugarContent] 2.4 [ProteinContent] 15.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a pan over a medium heat, fry the onion gently in the olive oil. When it starts to soften, add the lamb, cumin, and paprika. Season and fry for a further 10 mins, until everything is dark and caramelised. Spoon the lamb mixture into the lettuce leaves to create a 'taco' effect. Scatter over the feta cheese to finish.
[Name] Sausages & Sweet Potato Mash [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2017-03-05T19:58:00Z [Description] Make and share this Sausages & Sweet Potato Mash recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1/2", "1", "1", "325", "150", "100", "2"] [RecipeIngredientParts] ["sausages", "onion", "tomato puree", "sweet potatoes", "broccoli florets", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 819.7 [FatContent] 53.7 [SaturatedFatContent] 17.8 [CholesterolContent] 144.1 [SodiumContent] 1541.8 [CarbohydrateContent] 48.0 [FiberContent] 7.5 [SugarContent] 12.3 [ProteinContent] 36.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 190C/170C fan/Gas 5. Put the sausages on a nonstick baking tray. Cook for 20-22 minutes. Put the onion in a pan with 2 sprays Frylight. Cook on low, covered, for 12 mins, stirring, until soft and slightly golden. Put half the onion in a bowl with 4tbsp water and blitz with a stick blender. Return to the rest of the onion. Crumble in the stock cube, add the puree, vinegar, and 100ml water. Bring to the boil, stirring, and simmer for 5 minute. While the onion is cooking, add the potato to a pan of boiling water, cover and simmer for 20-25 mins, until tender. Add the broccoli to another pan of boiling water, bring to the boil, cover and simmer for 2 minutes Add the beans and simmer for 2 minutes Drain. Mash the potato with the fromage frais and season with black pepper. Serve with the sausages and veg.
[Name] Sweet Potato 'Fries' With Avocado Dip [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-05T20:04:00Z [Description] Make and share this Sweet Potato 'Fries' With Avocado Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "2", NA, "1/2"] [RecipeIngredientParts] ["sweet potatoes", "sesame seeds", "garlic clove", "avocados", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.5 [FatContent] 10.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 41.0 [CarbohydrateContent] 19.5 [FiberContent] 6.8 [SugarContent] 3.2 [ProteinContent] 2.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180C/160C Fan/Gas 4. Put the chips on a baking tray, sprinkle over 1tbsp of the rapeseed oil, the paprika, sesame seeds and garlic, and toss to coat evenly. Roast for 25-30 mins until softened and slightly caramelised. Mash together the avocado, lime juice and the other 1tbsp rapeseed oil until smooth. Season with black pepper and stir in the chilli. Serve with the fries for dipping.
[Name] Roasty Garlic & Parmesan Potato Wedges [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-05T22:48:00Z [Description] Make and share this Roasty Garlic & Parmesan Potato Wedges recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "20", "20"] [RecipeIngredientParts] ["baking potatoes", "extra virgin olive oil", "garlic cloves", "fresh curly-leaf parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.2 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 3.5 [SodiumContent] 67.0 [CarbohydrateContent] 17.4 [FiberContent] 1.6 [SugarContent] 0.8 [ProteinContent] 3.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 190C/170C Fan/Gas 5. Put the potato wedges on a baking tray, sprinkle over the olive oil and garlic and toss until evenly coated. Roast in the oven for 25-30 mins, tossing occasionally, until golden and soft all the way through. Scatter the chopped parsley and grated Parmesan over the wedges, return to the oven and cook for a further 5 mins until the cheese has melted.
[Name] Creamy Herbed Pork Chops [AuthorId] 1303023 [AuthorName] Party of four [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-06T02:33:00Z [Description] Make and share this Creamy Herbed Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1/2", "2 1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "dried basil", "beef bouillon granules", "fresh ground black pepper", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.7 [FatContent] 45.6 [SaturatedFatContent] 23.4 [CholesterolContent] 215.5 [SodiumContent] 525.3 [CarbohydrateContent] 10.1 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 46.3 [RecipeServings] 4.0 [RecipeYield] 3 4 [RecipeInstructions] Season pork chops on all sides with Montreal steak seasoning. Melt 2 tablespoons butter in a large skillet over medium heat. Cook chops in melted butter until browned and slightly pink in the center, about 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C]. Add remaining butter to the pan as needed so that about 3 tablespoons pan drippings remain in the pan when the chops are finished cooking. Transfer pork chops to a plate and return skillet to medium-high heat. Mix flour, basil, and beef bouillon together in a bowl. Stir black pepper into skillet with the pan drippings and cook for 1 minute. Add flour mixture and cook, stirring constantly, until browned, about 2 minutes. Pour milk into flour mixture; cook and stir constantly until mixture is thick and bubbly, 4 to 6 minutes. Pour sauce over pork chops and serve.
[Name] Blond Brownies [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-03-06T16:57:00Z [Description] I got this recipe back in high school, from my fabulous boss Pam at the library. I'm not a huge fan of chocolate, and this lovely mix of brownie texture and gooiness without all the chocolate is wonderful! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2 1/2", "3", "1", "2 1/2", "2", "1/2", "3/4", "3/4"] [RecipeIngredientParts] ["butter", "brown sugar", "eggs", "vanilla", "flour", "baking powder", "salt", "chocolate chips", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4544.4 [FatContent] 140.1 [SaturatedFatContent] 83.0 [CholesterolContent] 883.5 [SodiumContent] 3343.6 [CarbohydrateContent] 781.9 [FiberContent] 8.5 [SugarContent] 535.6 [ProteinContent] 53.1 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] ["In a heavy saucepan, over low heat, melt the butter. Remove from heat and add the brown sugar. Mix well and cool slightly. Add eggs, one at a time, beating after each addition. Add vanilla and stir again.", "In a large mixing bowl, sift flour, backing powder, and salt. Add brown sugar mixture and stir well. Add chocolate chips and/or walnuts, if using.", "Spread evenly in a buttered 9 x 13 pan, and bake in a preheated 350 F oven. Test often with a toothpick or cake tester, as they are still quite blond when done. Cool slightly and cut into bars." ]
[Name] Totally Loaded Chilli Chips [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-03-06T18:17:00Z [Description] Make and share this Totally Loaded Chilli Chips recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["500", "1", "405", "45", "500", "1", "2", "50", "20"] [RecipeIngredientParts] ["lean ground beef", "red onion", "sour cream", "tomatoes", "red leicester cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.3 [FatContent] 35.2 [SaturatedFatContent] 7.6 [CholesterolContent] 73.3 [SodiumContent] 885.3 [CarbohydrateContent] 85.5 [FiberContent] 9.9 [SugarContent] 7.9 [ProteinContent] 33.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 22C/200C Fan/Gas 7. Heat a pan over a high heat, add the mince and brown. Add the onion and cook for 5 mins until soft. Stir in the beans and chilli mix. Simmer for 20 minutes. Meanwhile, bake the chips according to the pack instructions. Pour the chilli over the chips, top with the cream, tomatoes, and cheese. Bake for 5 minutes. Top with coriander and onion slices, and serve.
[Name] Crispy Courgette Sticks [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-06T18:22:00Z [Description] Make and share this Crispy Courgette Sticks recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "250", "100", "450"] [RecipeIngredientParts] ["egg", "milk", "polenta", "plain flour", "courgettes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.9 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 47.6 [SodiumContent] 53.0 [CarbohydrateContent] 75.8 [FiberContent] 6.5 [SugarContent] 3.3 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.", "Beat together the egg and milk in a measuring jug. Put the polenta and flour in a shallow bowl and stir to mix thoroughly.", "Drop a small handful of the courgette sticks in the egg mixture and stir to coat completely. Lift them out one at a time, shaking off any excess egg before rolling in the polenta mixture. Lay on the lined baking tray and repeat with the remaining courgette sticks.", "Bake for 30-35 mins until the coating is crisp and golden." ]
[Name] Zesty Fillet of Fish Traybake With Peppers & Broccoli [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-06T18:31:00Z [Description] Make and share this Zesty Fillet of Fish Traybake With Peppers & Broccoli recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "European", "Very Low Carbs", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "50", "1", "4", "1"] [RecipeIngredientParts] ["broccoli", "pitted black olives", "garlic-infused olive oil", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.0 [FatContent] 9.3 [SaturatedFatContent] 1.2 [CholesterolContent] 274.1 [SodiumContent] 476.5 [CarbohydrateContent] 17.0 [FiberContent] 5.8 [SugarContent] 4.2 [ProteinContent] 80.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 190C/170C Fan/Gas 5. Put the peppers, broccoli, and olives in the base of your tray and toss together in the garlic oil. Season with black pepper. Spread out the pollock fillets on top of the veg mixture and arrange the lemon slices on top. Roast for 10 mins until the vegetables are tender but still firm, and the fish fillets are opaque and cooked through. Season with another grind or two of fresh black pepper and serve immediately.
[Name] Smoky-Porky Potato Hash With Eggs & Spinach [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-06T19:52:00Z [Description] Make and share this Smoky-Porky Potato Hash With Eggs & Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Spinach", "Pork", "Greens", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "3", "1", "1", "1", "4", "2", "180", "4", NA, "1"] [RecipeIngredientParts] ["boneless pork filets", "baking potatoes", "tomato puree", "garlic cloves", "olive oil", "eggs", "lemon", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.2 [FatContent] 24.5 [SaturatedFatContent] 6.9 [CholesterolContent] 249.0 [SodiumContent] 163.3 [CarbohydrateContent] 24.2 [FiberContent] 3.2 [SugarContent] 1.6 [ProteinContent] 29.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 200C/180C Fan/Gas 6.", "On a baking tray, mix the pork and potatoes with the paprika, balsamic glaze, tomato puree, garlic and oil. Bake for 25-30 mins until the potatoes are crisp and the pork is cooked through. Add the spinach for the final 10 mins.", "Remove from the oven, make four small hollows and crack the eggs into them. Bake for 5 mins until the whites are cooked but the yolks are still runny.", "Sprinkle with the lemon juice, zest, and parsley, and serve immediately." ]
[Name] Cheese Plate Kebabs [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-06T20:05:00Z [Description] Make and share this Cheese Plate Kebabs 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/53/06/01/uEeCwHNGSiKMLWmtPByM_14.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/01/pICnNrIAT8aDUqWHEQ4d_13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/01/WoVpFwiiQamo6HMto0aQ_15.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/8", "2 -3", NA] [RecipeIngredientParts] ["cheese", "prosciutto", "French baguettes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2572.8 [FatContent] 159.6 [SaturatedFatContent] 83.9 [CholesterolContent] 402.8 [SodiumContent] 8137.3 [CarbohydrateContent] 157.0 [FiberContent] 10.9 [SugarContent] 33.7 [ProteinContent] 133.2 [RecipeServings] nan [RecipeYield] 1 cheese plate [RecipeInstructions] ["First, choose your cheese. I suggest choosing between 2-4 kinds of cheese depending on how much variety you want on your skewer. Be sure you're also choosing cheeses that will hold up to being cut and skewered. My favorites for this are: your favorite cheddar, a simple brie that isn't too runny at room temp, a goat gouda, and a blue like fourme d'ambert. Cube all your cheese.", "When getting ready to cube hard cheese (like cheddar or gouda], be sure to let it come to room temperature so it doesn't shatter when you try to slice it. Softer cheeses are ok to cut cold.", "Get out your skewers, I like to use mid-sized or traditional kababs cut in half.", "Now, layer your skewers with your cheese plate cubes. The pattern I use is: cheese, olive, bread, different cheese, salami,bread, cheese, olive prociutto, bread, apricot. This is to keep the cheeses from touching so you can enjoy them individually while always giving the eater a piece of bread next to a piece of cheese.", "Feel free to have fun layering! Try this method with your favorite cheese plate staples for a fun picnic dish that will quickly become everyone's favorite." ]
[Name] Lemony Asparagus With Almonds [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-06T21:55:00Z [Description] Lemony Asparagus with Almonds is an easy, healthy and delicious veggie side dish! Try this with your meal tonight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/dIKMIEznSZiMfUsyZROp_8.jpg" [RecipeCategory] Vegetable [Keywords] ["Nuts", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/4"] [RecipeIngredientParts] ["asparagus spears", "butter", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.3 [FatContent] 6.2 [SaturatedFatContent] 2.6 [CholesterolContent] 10.2 [SodiumContent] 33.9 [CarbohydrateContent] 1.7 [FiberContent] 0.6 [SugarContent] 0.4 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Wash asparagus spears and trim off about 1/2\" of the end. Fill a medium sized skillet with 1\" of water. Bring to a boil over medium high heat. Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender. I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes. Drain asparagus and set aside. Melt butter in a medium sized skillet and add slivered almonds. Cook and stir for about 3 minutes or until almonds are lightly browned. Remove from heat and stir in lemon juice. Place asparagus in a serving dish and pour almond and lemon juice over. Serve warm. Serves 4 to 6. http://www.cleanfreshcuisine.com/?p=4228.
[Name] GF Peanut Butter Cookies [AuthorId] 2001413120 [AuthorName] aunties favorite ni [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-03-06T22:25:00Z [Description] Make and share this GF Peanut Butter Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA] [RecipeIngredientParts] ["peanut butter", "sugar", "egg", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.9 [FatContent] 5.6 [SaturatedFatContent] 1.2 [CholesterolContent] 7.8 [SodiumContent] 52.4 [CarbohydrateContent] 10.5 [FiberContent] 0.6 [SugarContent] 9.3 [ProteinContent] 3.0 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] preheat oven to 350*F. combine all ingredients in a large mixing bowl. Or in your KITCHENAID. Once all ingredients are combined make cookie dough balls. place cookie dough balls on a cookie sheet with parchment paper on it. bake for 8-10 minutes. once cooled but still a little warm, serve with a scoop of vanilla ice-cream:]. ENJOY!:]:]:]:]:].
[Name] Clam Dip [AuthorId] 2001416565 [AuthorName] Chris S. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-03-06T22:26:00Z [Description] Make and share this Clam Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "onion", "minced garlic clove", "clams"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 15.7 [SaturatedFatContent] 8.8 [CholesterolContent] 55.0 [SodiumContent] 247.2 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 5.2 [RecipeServings] 10.0 [RecipeYield] 1 Nothing [RecipeInstructions] Add all ingredients in bowl and gradually mix while adding juice from clams. Refrigerate until ready to serve. serve th ruffles potato chips.
[Name] Chunky Quinoa Sauce [AuthorId] 2001416681 [AuthorName] Tonje M. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-06T22:26:00Z [Description] A sauce inspired by asian cusine and my current food that goes excellent on a burger, salad or wherever you would use a dressing or sauce. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "3", "4", "2", "1/3", NA] [RecipeIngredientParts] ["quinoa", "soy sauce", "lime", "Dijon mustard", "sun-dried tomatoes", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 85.0 [CarbohydrateContent] 3.6 [FiberContent] 0.9 [SugarContent] 1.1 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Par boil the quinoa for about half of the cooking time until soft but still with some texture to it. Drain any leftover water. Zest and juice the lime. Chop the garlic, sun-dried tomatoes and the chili as chunky or fine as you would like them. I prefer to finely chop the garlic and chili, and have the sun-dried tomatoes a bit chunky. Mix all the ingredients together in a small mixing bowl. Add salt and pepper to taste, and let sit for about 30 minute.
[Name] Black Bean & Acorn Squash Chili [AuthorId] 277460 [AuthorName] Tone-Loc [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-03-06T22:26:00Z [Description] A spicy vegetarian fall chili. The acorn squash could be replaced by another squash or perhaps sweet potatoes, but lower cook time if using potatoes or you might get mush. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "olive oil", "sugar", "black beans", "pinto beans", "crushed tomatoes", "diced tomatoes", "salt", "cumin", "paprika", "acorn squash", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.8 [FatContent] 5.6 [SaturatedFatContent] 2.1 [CholesterolContent] 7.5 [SodiumContent] 391.1 [CarbohydrateContent] 43.2 [FiberContent] 11.8 [SugarContent] 3.6 [ProteinContent] 10.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic in olive oil until browned. Add in the sugar. Saute for another minute or so. Dump in the rest of the ingredients and simmer on low for at least three hours. Serve piping hot and garnish with a dollop of sour cream.
[Name] Acorn Squash & Black Bean Soup [AuthorId] 277460 [AuthorName] Tone-Loc [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-03-06T22:26:00Z [Description] What to do with that acorn squash that looked so good in the grocery store? A blended soup, nourishing, delicious and hearty. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["acorn squash", "black beans", "crushed tomatoes", "onions", "garlic cloves", "olive oil", "cumin", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.7 [FatContent] 12.0 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 162.5 [CarbohydrateContent] 48.2 [FiberContent] 14.8 [SugarContent] 2.7 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Cut squash in half and scoop out seeds. Place halves cut side up on a cooking tray and roast until soft and a little browned (about 25 minutes]. Once cooked, scoop out squash and discard the skins. Meanwhile, chop onion and garlic. Cook with olive oil over medium-high heat until soft. Add cumin, tomatoes, black beans, squash, season with salt and pepper and stir. Add vegetable broth and bring to a boil. Reduce heat and simmer for 25 minutes. Blend using a handheld blender or traditional blender. Garnish with avocado slices and serve.
[Name] Taco Seasoning [AuthorId] 277460 [AuthorName] Tone-Loc [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-06T22:27:00Z [Description] Use as much or little as you'd like depending on tastes. I find 2 tbsp for 1 lb (precooked weight) shredded chicken works well. It has lower sodium than some others, but feel free to play with it even leaving it out for adding at cook time. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1 1/2", "1", "1", "1", "2", "2", "1 1/2", "1"] [RecipeIngredientParts] ["chili powder", "garlic powder", "onion powder", "crushed red pepper flakes", "dried oregano", "paprika", "ground cumin", "salt", "black pepper", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.2 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 173.9 [CarbohydrateContent] 1.6 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, mix together all ingredients. Store in an airtight container or reuse a spice jar. Adjust amount used or red pepper in ingredients to temper the spiciness. To prepare taco meat, use 2 tbsp of mix after browning meat or reheating shredded chicken (my favorite]. Add approx 1/3 cup water and allow to cook for a few minutes to blend flavors and allow the water to reabsorb.
[Name] Caprese Salad [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-06T22:28:00Z [Description] "Salad of Capri" is a wonderful yet simple salad made by layering seasonal tomatoes, fresh mozzarella and basil leaves. It is traditionally flavored with fine olive oil and a little salt to preserve the pure flavors of its fresh ingredients (my personal favorite). You can also use a lite balsamic vinaigrette instead. Either way, finish with a drizzle of balsamic glaze. You will be amazed with the magic balsamic glaze brings to this dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/P0MTR8AwTyOHzcMePfH2_2016-07-31%2021.49.23.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Brunch", "< 30 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1", "30", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["tomatoes", "fresh mozzarella cheese", "fresh basil leaves", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.5 [FatContent] 17.7 [SaturatedFatContent] 10.1 [CholesterolContent] 59.8 [SodiumContent] 527.5 [CarbohydrateContent] 4.9 [FiberContent] 1.0 [SugarContent] 2.9 [ProteinContent] 17.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Core and cut tomatoes vertically into 1/4 inches' thick slices. If not pre-sliced, cut fresh mozzarella into 18 equal slices. Assemble (using the largest diameter slices first], place one slice of tomatoes on each plate followed by a slice of mozzarella and a basil leaf. Repeat, by adding another slice of tomatoes, a basil leaf and another slice of cheese, basil and tomatoes, etc. Spoon a light coating of olive oil and very lightly salt. Finish with healthy drizzle of balsamic glaze. Important, use fresh mozzarella in brine sold either at the deli counter or in vacuum sealed packages. Fresh mozzarella is not the same as \"Buffalo Mozzarella\". True Italian Buffalo Mozzarella is traditionally made from buffalo milk. It is sold as \"Mozzarella di Bufala Campana\" and is certified and protected. It is also welcomed in this salad.
[Name] Tamale Pie [AuthorId] 2001369684 [AuthorName] Leslie [CookTime] PT1H30M [PrepTime] PT1H [TotalTime] PT2H30M [DatePublished] 2017-03-06T22:28:00Z [Description] Adapted from America's Test Kitchen Best Make-Ahead Recipes p. 263-4. Can add one 15.5 ounce can of black beans, rinsed and drained. If seasoned diced tomatoes are not available, add minced jalapeno to taste. [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "4", "1", "1", "1", "1/4", "28", "1 1/2", "8", "1/4", "4", "1 1/2", "1", "6", "2", "3/4", "1/4", "1", "8", "2"] [RecipeIngredientParts] ["ground beef", "turkey", "onion", "chili powder", "garlic", "tomato paste", "ground cumin", "cayenne pepper", "tomatoes", "corn", "cilantro leaf", "lime juice", "flour", "yellow cornmeal", "sugar", "baking powder", "salt", "baking soda", "buttermilk", "unsalted butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.0 [FatContent] 50.3 [SaturatedFatContent] 25.0 [CholesterolContent] 221.2 [SodiumContent] 1117.7 [CarbohydrateContent] 74.0 [FiberContent] 6.3 [SugarContent] 23.2 [ProteinContent] 41.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oil in a large skillet or dutch oven over medium-high heat until shimmering. Add the ground beef or turkey and cook, breaking up large clumps of meat with a wooden spoon, until it is no longer pink, about 5 minutes. Stir in the onion and one tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the chili powder, garlic, tomato paste, italian seasoning, cumin, and cayenne and cook until fragrant, about 30 seconds.", "Stir in the tomatoes with their juices, scraping up any browned bits. Off the head, stir in the corn, cheese, cilantro to taste, and lime juice and season with salt and pepper to taste. Set aside.", "Whisk the flour, cornmeal, sugar, baking powder, 3/4 tsp salt, and baking soda together in a large bowl.", "In a separate bowl, whisk the buttermilk, butter, and eggs together. Stir the buttermilk mixture into the flour mixture until uniform.", "For one 13 x 9 pan: Transfer beef/turkey mixture to baking dish. Spread cornmeal topping evenly over the filling, pushing it to the edges of the baking dish. TO SERVE RIGHT AWAY: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 45 minutes. TO STORE: Wrap the dish tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: Adjust an oven rack to the middle position and heat the oven to 375 degrees. Unwrap the dish. If refrigerated, bake, uncovered, until the filling is bubbly and the crust is baked through and golden, 50-60 minutes. If frozen, unwrap the dish and let the casserole sit at room temperature for 30 minutes while the over heats, then cover tightly with aluminum foil and bake for about 30 minutes. Remove the foil and bake until the filling is bubbly and the crust is baked through and golden, 50-60 minutes longer.", "For two 8 x 8 pans or three 9 x 3 pans: Divide ingredients between the pans. TO SERVE RIGHT AWAY: Bake in a 375-degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, about 30 minutes. TO STORE: Cover tightly with plastic wrap that has been sprayed with vegetable oil spray and then foil and refrigerate for up to 2 days or freeze for up to one month. TO SERVE AFTER STORAGE: If refrigerated, unwrap and bake in a 375 degree oven, uncovered, until the filling is bubbly and the crust is baked through and golden, 40-45 minutes. If frozen, while the oven heats to 375 degrees, unwrap the dish and let the casserole sit at room temperature for 30 minutes. Then, cover the dish tightly with aluminum foil and bake for about 20 minutes. Remove foil and continue to bake until the filling is bubbly and the crust is baked through and golden, about 40 minutes longer." ]
[Name] Mini Stuffed Peppers [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-03-06T22:29:00Z [Description] These sweet mini stuffed peppers are elegant, delicious, and colorful.  They can be made a day ahead and refrigerated.   Simply stage them on a serving dish and heat in a microwave oven when company arrives. Best of all, they are easy to make.  Recipe makes approximately 27 stuffed peppers.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/RcmwIwgrRAiQRe4Iu7fk_IMG_0123.JPG" [RecipeCategory] Peppers [Keywords] ["Vegetable", "European", "Brunch", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "2", "1", "1", "3", "1/4", "1/2"] [RecipeIngredientParts] ["mini sweet peppers", "bell pepper", "garlic clove", "onions", "celery", "chicken broth", "herb seasoned stuffing mix", "flat-leaf Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 13.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 131.7 [CarbohydrateContent] 1.5 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse peppers in cold water. Using a small paring knife, carefully remove stems and seeds preserving as much of the top of the peppers as possible. Sauté garlic, onion and celery in a large pan with olive oil until soft. Add chicken broth to pan and increase heat too high. Turn burner off Just prior to boiling,. Add stuffing mix, Tuscany seasoning, parsley and shredded Italian cheeses. Mix all ingredients until well combined, softened and moist. You can adjust softness by adding more stuffing mix or chicken broth. You are now ready to stuff. Using surgical gloves, stuff the peppers with a teaspoon or by hand. Once all the peppers are stuffed, pierce them with a paring knife in several places. This will allow steam to escape, helping to prevent stuffing from oozing out. DO NOT oven bake the stuffed peppers. Cooked peppers need to soften but retain their texture. Oven baking will over cook them, destroying their flavor and texture. Place them in a large frying pan with an ample amount of olive oil. Over medium heat, sauté peppers on all sides, only turning them over as their surfaces begin to singe. Peppers should be softened but retain texture. Made too much stuffing? That's a good problem. Form the stuffing mix into a burger. Brown one side in the pan used to fry the peppers. Flip the stuffing burger and top the cooked side with more cheese. Covering pan as you brown the other side will help the cheese melt.
[Name] Middle Eastern Inspired Rice / Pilaf [AuthorId] 2001395199 [AuthorName] nekjevic [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-03-06T22:31:00Z [Description] Make and share this Middle Eastern Inspired Rice / Pilaf 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/2001395199/bIYzWZlTQ6W7iEuQ7h9H_20170305_172827.jpg" [RecipeCategory] Rice [Keywords] ["Fruit", "Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["1 - 1 1/2", "1 -2", "1 1/2 - 2", "1/4", "1/4", "1/2", "1/4 - 1/3", "1/4 - 1/3", "1/3", "2", "2 1/3 - 2 1/2", "75", "1 - 1 1/2", "1/2 - 1", "1", "1/4"] [RecipeIngredientParts] ["garlic clove", "butter", "craisins", "raisins", "apricot", "pine nuts", "walnuts", "rice", "pomegranate seeds", "cinnamon", "salt", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.6 [FatContent] 16.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 294.5 [CarbohydrateContent] 109.0 [FiberContent] 5.5 [SugarContent] 11.4 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sort and rinse the rice. Make sure that you go over the rice before washing, as I have found that there are plenty of other things that should not be there!, especially the Red Himalayan Rice. Get rid of insects and chaffs and other items. Wash a few times over. Thoroughly rinse the Raisins, Craisins, Apricot, Almonds and Walnuts. Crush the walnuts to quarters, else leave them as halves. Chop the Onion and Garlic. Put the butter, Onion and Garlic in the pot and get them to slightly brown, releasing their juices, do not overcook them, you don’t want them caramelised, although some people prefer it that way, if you are one of them, then that is okay too, I am open minded. Have your water boiling and ready to go. You can use a kettle too. Once the onion and garlic are ready, add your rice, Craisins, Raisins, Almonds, Pine Nuts, Walnuts, Cinnamon, Apricots, Salt and Pepper. Stir thoroughly so they all get coated in the butter! Then add the boiling water, wait for a moment for the water to come to boil again, while occasionally stirring, then bring it down to a simmer. Now every few minutes, give it a light stir. After around 25 minutes to 30 minutes, the rice and raisins should have absorbed all the water. Turn the heat off, stir it once more, then add ½ of the Parsley and all the Pomegranate Seeds, one more stir and let it rest for a couple of minutes. The remainder of the Parsley can be used for garnish on top. Alterations: Use of Onions: Add some onion rings on top for some crunch. You can also add some freshly chopped / quartered Kalamata Olives, drained. Ready to serve. P.S. The nuts will be soft, so they can most likely also be eaten by elderly people too that cannot eat raw nuts anymore. You can also use white rice.
[Name] Potato Pork Pie [AuthorId] 2001351058 [AuthorName] jkb03net [CookTime] PT1H5M [PrepTime] PT35M [TotalTime] PT1H40M [DatePublished] 2017-03-06T22:32:00Z [Description] Make and share this Potato Pork Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1/3", "4", "3/4", "1/8", "1", "1", "1/4", "1", "1", "1", "4", "2 1/2"] [RecipeIngredientParts] ["potatoes", "butter", "margarine", "salt", "pepper", "onion", "garlic clove", "all-purpose flour", "beef broth", "Dijon mustard", "dried thyme", "fresh parsley", "cooked pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.2 [FatContent] 13.1 [SaturatedFatContent] 8.1 [CholesterolContent] 38.5 [SodiumContent] 658.1 [CarbohydrateContent] 33.2 [FiberContent] 4.1 [SugarContent] 2.0 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] Place potatoes in a saucepan and cover with water; bring to a boil. Cover and cook for 20-25 minut3es or until very tender. Drain well. Mash potatoes with cream, 2 tablespoons butter, salt and pepper. Spread 1-1/2 cups of mashed potatoes into a greased shallow 1-1/2 quart baking dish. In a skillet, sauté onion and garlic in remaining butter until tender. Stir in flour until blended. Gradually stir in broth, mustard, thyme, and 2 tablespoons parsley. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pork; heat through. Pour over the potato crust. Pipe of spoon remaining mashed potatoes over top. Bake, uncovered, at 375 for 35-40 minutes or until the potatoes are lightly browned. Sprinkle with remaining parsley.
[Name] Mock Egg Foo Yung - Low Carb! [AuthorId] 308201 [AuthorName] Miss Kelley [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-06T22:32:00Z [Description] Make and share this Mock Egg Foo Yung - Low Carb! recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1/4", "1", "1/2", "1", "10", "2", "1", "1", "1/2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["eggs", "fish sauce", "apple cider vinegar", "ham", "frozen spinach", "scallions", "fresh cilantro", "mung bean sprouts", "bamboo shoot", "baking soda", "fresh ground black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.7 [FatContent] 14.2 [SaturatedFatContent] 6.9 [CholesterolContent] 218.5 [SodiumContent] 716.6 [CarbohydrateContent] 4.7 [FiberContent] 2.3 [SugarContent] 1.8 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] 12 patties [RecipeInstructions] In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth. Mix in the ham, spinach, scallions, cilantro, mung bean sprouts, bamboo shoots, baking soda, and some freshly ground black pepper. Melt a tablespoon of butter in a cast iron skillet over medium heat. Use a large scoop (3-tablespoon size] to plop the batter in the pan, and flatten the pancake to ½-inch thick with the back of a spoon. I can comfortably fit 3 pancakes in my 12-inch skillet at a time – don’t overcrowd them! Fry without disturbing the patties for 2 minutes before flipping the pancakes over and cooking it on the other side for about 1-2 minutes more. The pancakes are cooked through when the centers bounce back when you press down on them with your finger. Repeat until you’re out of batter. I like these pancakes plain, but they’re also great topped with sriracha.
[Name] Steak and Plum Salad W/ Chimichurri Dressing [AuthorId] 2001420117 [AuthorName] accountkiller [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-03-06T22:32:00Z [Description] Make and share this Steak and Plum Salad W/ Chimichurri Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1/4", "1", "2", "1/4", "6", "4", "3/4", "1/4", "1", "3", "3", "1/2", "1/8"] [RecipeIngredientParts] ["beef flank steak", "ground cumin", "salt", "sweet onion", "olive oil", "fresh ground black pepper", "plums", "light mayonnaise", "sour cream", "white vinegar", "garlic cloves", "fresh Italian parsley", "crushed red pepper flakes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.9 [FatContent] 22.7 [SaturatedFatContent] 4.8 [CholesterolContent] 61.7 [SodiumContent] 611.0 [CarbohydrateContent] 15.3 [FiberContent] 1.7 [SugarContent] 9.7 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["USE: 8ounces beef flank steak - 1teaspoon ground cumin - 1/4teaspoon salt - 1medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices - 2teaspoons olive oil - 1/4teaspoon freshly ground black pepper - 6cups fresh mache (lamb's lettuce] or baby greens - 4ripe plums, pitted and cut into thin wedges - 1recipe Creamy Chimichurri Dressing.", "DIRECTIONS: Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F] and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion.", "DIRECTIONS: Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.", "USE: 3/4cup light mayonnaise- 1/4cup plain Greek yogurt or sour cream - 1tablespoon white vinegar - 3cloves garlic, minced - 3tablespoons snipped fresh Italian (flat-leaf] parsley -1/2teaspoon crushed red pepper 1/8teaspoon salt.", "DIRECITONS: In a small bowl stir together mayonnaise, yogurt, vinegar, and garlic. Stir in parsley, crushed red pepper, and salt. Serve immediately or cover and refrigerate for up to 1 week. Before serving, if necessary, stir in enough milk to reach desired consistency." ]
[Name] Squid (Calamari) Salad and Octopus (Polipo) Salad [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-03-07T02:10:00Z [Description] Living by Boston's waterfront, we always had access to the freshest seafood. We were within walking distance of the docks where fishing boats loaded their catch into a large processing warehouse. Fish were hand cleaned, fileted and sorted. Most were destined for distribution to restaurants and markets. Limited days and times were opened to the public. Locally at the corner of Salem and Cross Streets was Giuffre's Fish Market. It was a well-known Boston treasure featuring a huge selection of the freshest seafood anywhere. Squid was almost a throw away species, often used for bait. Being Italian, we knew how special they were. Competition kept prices low but once the general population was exposed to fried calamari and other squid specialties, prices skyrocketed. The availability of squid already cleaned also increased demand and costs. Baby octopus was available in the North End but seldom seen in traditional grocery store chains outside. Today's pricing also suggests demand is still limited. My local gourmet grocery store sold the pound of baby octopus in the picture below for almost half the price of the squid they displayed. Squid and octopus’s salads were almost always in our refrigerator, available for lunch, snacks, or even as a main course with hunks of artesian bread. Please make this dish a day ahead. Sitting overnight, garlic mellows and flavors merge. Don't get me wrong, it's terrific when first made but even better with time. You can also add a little more lemon and can adjust salt. Serve with a spoon. Every mouthful is best with an ample puddle of dressing. Squid submerged in boiling water cooks quickly. Smaller 3" to 5" squid tubes cut into rings takes about a minute, larger and thicker, perhaps a minute and a half. If steaming, about 3 minutes for smaller tubes. Squid is cooked when rings just begin to firm. Anything more, they will become tough and rubbery. Although octopus is thicker, they seem to cook even quicker before becoming tougher. Some use a dipping technique, plunging raw octopus in and out of a pan of boiling water to ensure they don't overcook. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/plcLEcj4SZoPCLI3sgKj_2016-04-17%2003.50.23.jpg" [RecipeCategory] Octopus [Keywords] ["Squid", "No Shell Fish", "Greek", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["squid", "olive oil", "lemon juice", "parsley", "garlic cloves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.3 [FatContent] 19.1 [SaturatedFatContent] 2.8 [CholesterolContent] 176.5 [SodiumContent] 133.7 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 12.1 [RecipeServings] 6.0 [RecipeYield] 1 lb. [RecipeInstructions] For Squid, Rinse the squid in a strainer with cold water. Cut the tubes into 3/8 inch rings. Pending their size, cut the tentacles in halves or thirds. Cook squid in a pot of boiling water untl they begin to firm, about a minute for small, minute and a half for larger. Empty cooked squid into a strainer and cool with cold tap water. When drained, pat dry with paper towel and place squid in a bowl. For Baby Octopus, rinse the Octopus in cold water. Cut the octopus in uniform bite size pieces. Place them in a strainer. Submerge in boiling water for about 45 seconds. Check for doneness, just firm. If needed, dip them very briefly in the boiling water again being careful not to overcook. Cool octopus in cold tap water. Combine all remaining ingredients in a small bowl. Pour dressing into the squid or octopus and mix well. Cover and store in the refrigerator overnight. Check for seasoning then serve in bowls with a spoon and crusty bread.
[Name] One Pan Sour Cream Chicken Enchilada Skillet [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-07T04:53:00Z [Description] Make and share this One Pan Sour Cream Chicken Enchilada Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "2", "1/2", "1/4", "1/4", "1", "1", "1", "1", "12", "1"] [RecipeIngredientParts] ["margarine", "all-purpose flour", "chicken broth", "kosher salt", "chili powder", "ground oregano", "green chilies", "black olives", "chicken breast", "light sour cream", "corn tortillas", "colby-monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.6 [FatContent] 25.5 [SaturatedFatContent] 9.8 [CholesterolContent] 78.6 [SodiumContent] 788.0 [CarbohydrateContent] 30.1 [FiberContent] 3.8 [SugarContent] 1.8 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] In a large skillet, heat margarine over medium heat until melted. Stir in flour and cook for 1 minute. Whisk in chicken broth. Continue stirring until smooth and thickened, about 2 to 3 minutes. Stir salt, chili powder, oregano, green chilies, black olives, and chicken into the sauce. Bring to a simmer, then reduce heat to low, cover and cook about 15 minutes or until chicken is cooked through. Stir sour cream into the sauce. Add tortilla pieces to the sauce and stir until combined. Top sauce with the grated cheese. Cover pan and simmer for 5 minutes until bubbly and the cheese is melted.
[Name] Mighty Mac 'n' Cheese With Chicken & Leeks [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-07T08:02:00Z [Description] Make and share this Mighty Mac 'n' Cheese With Chicken & Leeks recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "300", "400", "2", "20", "80", "40", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "leeks", "macaroni", "skim milk", "cornflour", "butter", "cheddar cheese", "parmesan cheese", "cayenne pepper", "panko breadcrumbs", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.7 [FatContent] 24.4 [SaturatedFatContent] 11.2 [CholesterolContent] 88.9 [SodiumContent] 455.4 [CarbohydrateContent] 74.4 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 39.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/180C Fan/Gas 6. Toss the chicken, leeks, and oil together on a baking tray. Cook for 20 mins until the chicken done through. Cook the pasta to the pack instructions and drain. Mix 2tbsp of the milk with the cornflour. Melt the butter in a pan, add the rest of the milk, and bring to the boil. Whisk in the cornflour mix and cook for 2 mins to thicken. Take off the heat, add the cheeses and cayenne and season with black pepper. Let the cheese melt, then stir to combine. Toss the macaroni and cheese sauce through the chicken and leeks, sprinkle on the breadcrumbs and thyme and bake for 15 mins, until golden and bubbling.
[Name] Fabulous Fajita-Style Beef & Vegetable Bake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-07T08:07:00Z [Description] Make and share this Fabulous Fajita-Style Beef & Vegetable Bake recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "200", "300", "400", "100", "1", "2", "1", NA, "20", "4"] [RecipeIngredientParts] ["lean ground beef", "sweet potatoes", "chopped tomatoes", "ground cumin", "avocado", "lime", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.7 [FatContent] 25.9 [SaturatedFatContent] 7.5 [CholesterolContent] 81.2 [SodiumContent] 568.9 [CarbohydrateContent] 56.8 [FiberContent] 9.4 [SugarContent] 7.5 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/180C Fan/Gas 6. On a baking tray, mix the mince with the potato chunks, beans, tomatoes, jalapenos, smoked paprika, and cumin. Season with black pepper. Bake for 25-30 mins until the sauce thickens and the mince is cooked through. In a separate bowl, add the lime juice to the avocado and mash together until you get a guacamole-style texture. Dot with avocado, sprinkle on the coriander, and serve with the tortillas.
[Name] Oh-So-Oaty Raspberry Traybake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-07T08:12:00Z [Description] Make and share this Oh-So-Oaty Raspberry Traybake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "150", "125", "350", "50", "25", "300"] [RecipeIngredientParts] ["butter", "honey", "demerara sugar", "porridge oats", "flax seeds", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.9 [FatContent] 13.3 [SaturatedFatContent] 6.1 [CholesterolContent] 22.3 [SodiumContent] 77.4 [CarbohydrateContent] 44.4 [FiberContent] 5.3 [SugarContent] 22.1 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. In a bowl, combine the butter, honey, sugar, porridge oats, pumpkin seeds, and linseeds. Pour two-thirds of the mixture into the tray and pat down with the back of a large spoon until even. Sprinkle on the raspberries and top with the remaining oat mixture. Bake for 20-25 mins until golden. Remove from the oven, cut into 12 rectangular bars while still in the tray, then leave to cool completely.
[Name] Red-Velvet Hearts [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-03-07T08:32:00Z [Description] Make and share this Red-Velvet Hearts recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["100", "125", "1", "125", "1", "140", "1/2", "1", "25", "30", NA, "50", "50", "50", "1"] [RecipeIngredientParts] ["sour cream", "milk", "egg", "buttermilk", "vanilla extract", "self-raising flour", "cocoa powder", "baking powder", "caster sugar", "butter", "raspberries", "strawberries", "chocolate", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.5 [FatContent] 19.9 [SaturatedFatContent] 11.7 [CholesterolContent] 79.0 [SodiumContent] 675.1 [CarbohydrateContent] 42.9 [FiberContent] 4.3 [SugarContent] 10.1 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat together the soured cream, milk, egg, buttermilk and vanilla extract. In another bowl, stir together the flour, cocoa, baking powder and caster sugar. Preheat the oven to 200C/180C Fan/Gas 6. Line a 30cm x 20cm baking tin with baking paper. Stir the milk mixture into the flour mixture and beat together until smooth. Stir in the melted butter, then add food colouring, stirring until you get a deep-red batter. Pour the batter into the lined tin and cook in the oven for 15 minutes. To serve, cut heart shapes out of the baked pancake using a small cookie cutter. Divide between 4 plates and serve with the berries, melted chocolate, and a dusting of icing sugar.
[Name] Cori's Cakey Chocolate Chip Cookies [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT9M [PrepTime] PT15M [TotalTime] PT24M [DatePublished] 2017-03-07T17:06:00Z [Description] My friend Cori makes the best chocolate chip cookies. Her secret for making them cakey and fluffy? Bring out the tub of butter! [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "3/4", "3/4", "1", "2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "granulated sugar", "brown sugar", "maple syrup", "eggs", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1126.4 [FatContent] 59.4 [SaturatedFatContent] 36.0 [CholesterolContent] 172.0 [SodiumContent] 1087.6 [CarbohydrateContent] 149.3 [FiberContent] 5.5 [SugarContent] 99.6 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 5 dozen [RecipeInstructions] ["Preheat you oven to 375° F.", "Mix flour, baking soda and salt in small bowl.", "Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light and fluffy.", "Add eggs, one at a time, until well incorporated.", "Slowly fold in flour mixture.", "Gently mix in chocolate chips", "Scoop out rounded tablespoons of dough and drop onto a parchment lined cookie sheet. Push down slightly with fingers to flatten.", "Bake for 9-11 minutes or until lightly browned.", "Allow to cool on cookie sheet for 2 minutes, then remove to cooling rack." ]
[Name] Toasted Almond Fruit Salad [AuthorId] 2204286 [AuthorName] Fisher Nuts [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-03-07T19:22:00Z [Description] "Love the idea of a simple fruit salad with chopped almonds that is tossed together a few hours before serving and left to marinate. Then, at the last minute, toss in the nuts (that have been baked with sugar and dry ginger). Top with sorbet and basil as a light, refreshing treat."-- Alex Guarnaschelli [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/23/sUyoIagR6SDfKi6ntZpR_spring%20toasted%20almond%20fruit%20salad.jpg" [RecipeCategory] Raspberries [Keywords] ["Berries", "Fruit", "Nuts", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "2", "1", "1", "1", "1", "1", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["sugar", "lemon juice", "lemon zest", "ginger", "salt", "blackberry", "raspberries", "apples", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.0 [FatContent] 6.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 23.1 [CarbohydrateContent] 50.3 [FiberContent] 6.0 [SugarContent] 35.2 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate. Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces. Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almonds brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.
[Name] Anti Pasta-Ish Salad [AuthorId] 2000045760 [AuthorName] Britany N. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-07T20:12:00Z [Description] This is a yummy salad with Romaine lettuce, garbanzo beans, red onion, cucumber, feta cheese, salami, croutons and your favorite Italian dressing! It can be made for lunch, as an appetizer, main dish or a side dish, it's up to you! The great thing is you can make as many adjustment in sub as many agreed ingredients as you like to make it your own! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000045760/pSHttfASGa3pHIyMWtGQ_IMG_20170306_143212631.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "1/2", "4", "3", "6"] [RecipeIngredientParts] ["garbanzo beans", "head romaine lettuce", "red onion", "feta cheese", "garlic-flavored croutons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.0 [FatContent] 22.2 [SaturatedFatContent] 8.5 [CholesterolContent] 39.8 [SodiumContent] 1134.6 [CarbohydrateContent] 40.7 [FiberContent] 8.9 [SugarContent] 8.1 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Open and drain garbanzo beans rinse well with colander set aside. Place all ingredients except salad dressing in salad bowl. Add dressing, and croutons. Toss serve and enjoy. These measurements are just recommendations please adjust accordingly to suit your taste!
[Name] No Guilt, Fudgy Black Bean Brownie [AuthorId] 2001422176 [AuthorName] www.nynomads.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-07T20:14:00Z [Description] Lowfat, No sugar, Lower carb, High protein Vegan snack. With just 5 ingredients! A brownie so delicious, but healthy, you can eat it for dinner, without guilt. Brownies made in the food processor with no bowl required! Bake and slice into the most decadent, rich and fudgy brownies without the guilt! You will truly be amazed that these are so low-fat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001422176/vZICQ74pR6qOcGmTksyH_IMG_2629.JPG" [RecipeCategory] Dessert [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["15 1/2", NA, "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["black beans", "baking powder", "soymilk", "flour", "Splenda sugar substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.9 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 41.3 [CarbohydrateContent] 21.9 [FiberContent] 5.0 [SugarContent] 0.8 [ProteinContent] 6.4 [RecipeServings] 6.0 [RecipeYield] 6 brownies [RecipeInstructions] Directions. Preheat an oven to 350 degrees and lightly spray an 8×8 metal square pan or 6-inch diameter pyrex glass with nonstick spray. Toss all ingredients into a Nutri-Bullet or some other blender. Spread batter in dish. Bake 30-35 minutes. You’ll know it’s done when brownie is puffy and the top forms a firm crust. Let cool for 20 minutes. Keep any leftovers in a tupperware in your fridge to keep them fresh.
[Name] Easy Green Chile Chicken Rice Casserole [AuthorId] 2001197403 [AuthorName] Jan S. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-07T20:15:00Z [Description] This is my own Colorado spin on the old standard Chicken Rice Casserole that's been around for ages. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken thighs", "white rice", "onion", "green chili", "water", "garlic powder", "ground cumin"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 699.3 [FatContent] 34.0 [SaturatedFatContent] 9.3 [CholesterolContent] 163.1 [SodiumContent] 1523.1 [CarbohydrateContent] 56.5 [FiberContent] 3.1 [SugarContent] 3.5 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Spray a 9\" x 13\" Pyrex baking dish with nonstick spray. Preheat oven to 325.", "Spread rice evenly in pan. Add the onion & green chiles, then the chicken, skin side up.", "Sprinkle the onion soup mix over the top. Mix the cream of chicken soup, water, garlic powder and cumin well. Pour over the chicken & rice.", "Cover tightly with foil. Bake at 325 for about 1 hour & 15 minutes or until chicken is cooked through and rice is tender. I usually check it at 1 hour and add a little water if it looks dry." ]
[Name] Emoji Macarons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT24M [PrepTime] PT3H [TotalTime] PT3H24M [DatePublished] 2017-03-07T22:24:00Z [Description] Eat your feelings with these brightly decorated emoji macarons, sandwiched together with a decadent chocolate ganache filling. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/27/mzTCFBxSK63sgafxxkYG_Emoji%20Macaron%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/27/6ZEPuhQQSqqMLMfx2WAu_emoji%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/27/Ur3EPtZESRWTBvGCwMB5_Emoji%201.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1/4", NA, "1/2", "4", "1 1/2", "1/2", "2 1/2", NA] [RecipeIngredientParts] ["powdered sugar", "granulated sugar", "heavy cream", "dark chocolate", "powdered sugar", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.9 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 8.2 [SodiumContent] 12.1 [CarbohydrateContent] 16.4 [FiberContent] 0.9 [SugarContent] 14.3 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20-25 cookie sandwiches [RecipeInstructions] ["SPECIAL EQUIPMENT:", "Pastry bags, a 1/4-inch diameter plain pastry tip and small round decorating tip.", "MAKE THE SHELLS:", "Preheat oven to 350 degrees F and place the oven racks in the upper and lower thirds of the oven.", "Line 2 baking sheets with parchment paper and fit a pastry bag with a 1/4-inch round pastry tip.", "Sift powdered sugar and almond flour into a large bowl, discarding any large bits of almond flour that won’t pass through the fine sieve. Set aside.", "In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. (Pro tip: the egg whites whip up even better if you let them sit for 1 hour at room temperature before use.].", "With the mixer still running, slowly pour in the sugar. Increase the speed to high and beat until whites just hold stiff, glossy peaks.", "Add drops of food coloring to reach desired vibrant yellow color and mix on low speed until evenly combined.", "Off the mixing stand, vigorously fold the almond mixture into meringue mixture until completely incorporated. The meringue will deflate, and the batter will start to loosen. The batter is ready when it has a smooth lava-like appearance, and a ribbon of batter drizzled onto the surface sinks back in after about 20 seconds. Take care to neither over or under mix the batter.", "Spoon about 1/3 of the batter into the prepared piping bag and cover the rest with plastic wrap.", "Pipe 1 1/2-inch circles of batter one 1/2-inches apart on prepared baking sheets.", "Firmly bang pans several times on the work surface to get rid of any air bubbles.", "Let cookies stand, uncovered, at room temperature for 30 to 40 minutes until the tops are no longer sticky and light skin forms.", "Bake 10 to 12 minutes until firm and set, switching positions of sheets halfway through baking. Let cool completely on baking sheets. Repeat with remaining batter.", "MAKE THE GANACHE:", "Place chocolate in a medium glass bowl. Set aside.", "Bring cream to a boil over medium heat, then remove from heat and pour directly over chocolate. Whisk until smooth and creamy. Let stand at room temperature until cooled completely and slightly thickened.", "DECORATE THE COOKIES:", "In a small bowl, combine meringue powder and powdered sugar. Add warm water and whisk until smooth. Place in a small pastry bag fitted with a small round decorating tip.", "Carefully peel cookies from parchment and match into pairs.", "Use black and red food writing pens to draw the black and red emoji face details on one side of each pair. Any detail that should be colored white, blue or pink, first pipe with the white icing. Let stand to dry, about 1 hour.", "Once the icing is dry, use the blue or pink pen to color on top of the hardened icing.", "ASSEMBLE COOKIES:", "Sandwich a thin layer of ganache (about 3/4 to 1 teaspoon] between flat sides of cookies.", "Store in an airtight container in the fridge 2 to 3 days. Let stand at room temperature 30 minutes before serving." ]
[Name] Vodka Blush [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2017-03-08T02:10:00Z [Description] Originally appeared in the 1968 film, "Rosemary's Baby," Be sure to spill some on the carpet in memory of Roman Castevettes. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1"] [RecipeIngredientParts] ["vodka", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 Cocktail [RecipeInstructions] Fill shaker 2/3 with fresh ice. Add ingredients. Shake and strain into chilled cocktail glass.
[Name] The Roger Collins [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-08T03:11:00Z [Description] Make and share this The Roger Collins 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/53/06/29/eo67QMylRquzwMOuG0AU_brandy-collins(85).jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "4", "4"] [RecipeIngredientParts] ["sugar", "lemon juice", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 25.1 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 4.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Add first 4 ingredients to a shaker filled with ice. Shake and strain into a collins glass. Add club soda. Garnish with a lemon wedge.
[Name] JFK's New England Fish Chowder [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-03-08T04:09:00Z [Description] Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. “Please reply to her,” Kennedy’s secretary advised in a handwritten memo. “She will be extremely happy. Do not mention anything in the letter about her handicap please!” Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/588188/B1UMpOwrQymRfuJLvsi0_Kennedy-chowder-recipe.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "4", "1", "1", "1", "2", "1", "1/8"] [RecipeIngredientParts] ["salt pork", "onions", "potatoes", "celery", "bay leaf", "milk", "butter", "salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 551.8 [FatContent] 18.5 [SaturatedFatContent] 9.2 [CholesterolContent] 140.8 [SodiumContent] 1060.0 [CarbohydrateContent] 54.5 [FiberContent] 6.3 [SugarContent] 3.8 [ProteinContent] 41.6 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Simmer haddock in two cups water for 15 minutes, drain. Reserve broth. Remove bones from fish. Saute diced pork until crisp, remove and set aside. Saute onions in pork fat till golden brown. Add fish, potatoes, celery, bay leaf, salt and pepper. Pour in fish stock, plus enough boiling water to make 3 cups of liquid. Simmer for 30 minutes. Add milk and butter and simmer for 5 minutes. Serve chowder sprinkled with pork dice.
[Name] Skillet BBQ Pork Chops [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-08T12:12:00Z [Description] Make and share this Skillet BBQ Pork Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/1n1g7TrvRCurJGdXlpUu_EC_Skillet%20BBQ%20pork%20chops.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["400", "1", "1", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "butter", "sea salt", "ground black pepper", "water", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.3 [FatContent] 30.7 [SaturatedFatContent] 10.6 [CholesterolContent] 153.3 [SodiumContent] 718.2 [CarbohydrateContent] 12.1 [FiberContent] 0.5 [SugarContent] 8.2 [ProteinContent] 41.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place pork chops in skillet with hot olive oil and butter and saute for 3-4 minutes on each side on medium high heat. Season with salt and pepper. Add in water and BBQ sauce, stir, cover and simmer on low for 5 - 10 minutes until cooked through. Let sit for a few minutes and then serve topped with sauce.
[Name] Delicious Water [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-08T15:11:00Z [Description] Make and share this Delicious Water recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["water", "lemon wedge"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] pour the water. delicious.
[Name] Galaxy Piñata Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT2H [TotalTime] PT2H2M [DatePublished] 2017-03-08T15:15:00Z [Description] Make and share this Galaxy Piñata Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6"] [RecipeIngredientParts] "eggs" [AggregatedRating] nan [ReviewCount] nan [Calories] 2070.7 [FatContent] 61.8 [SaturatedFatContent] 11.8 [CholesterolContent] 558.0 [SodiumContent] 3106.2 [CarbohydrateContent] 340.9 [FiberContent] 3.9 [SugarContent] 238.1 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] pour the water. delicious.
[Name] Galaxy Pinata Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT3H20M [TotalTime] PT3H55M [DatePublished] 2017-03-08T16:14:00Z [Description] Make and share this Galaxy Pinata Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "6", "2", "1", "4", NA, NA, NA, NA, NA, "1 1/4", "2", "2/3", "1", "2/3", "1/2", NA, NA, NA] [RecipeIngredientParts] ["eggs", "water", "white chocolate chips", "gelatin", "cold water", "sugar", "light corn syrup", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16894.9 [FatContent] 718.0 [SaturatedFatContent] 155.6 [CholesterolContent] 1212.6 [SodiumContent] 10208.4 [CarbohydrateContent] 2497.5 [FiberContent] 8.3 [SugarContent] 2090.2 [ProteinContent] 149.4 [RecipeServings] nan [RecipeYield] 1 8-inch cake [RecipeInstructions] SPECIAL EQUIPMENT: 4-inch round cutter & pastry bag & 1-inch round pastry tip & candy thermometer & large offset spatula & small paintbrush. MAKE THE CAKE: Preheat the oven to 350 degrees F and line 4 (8-inch] cake pans with parchment paper and spray with non-stick cooking spray. In a large bowl, stir together cake mixes, eggs, water, and oil until thoroughly combined. Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool. Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes. In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting. Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter bare. Then, use the cookie cutter to cut out a center hole in the middle of the next 2 layers. Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top. Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy, and Pop Rocks. Add a final layer of frosting around the cake ring and attach the last cake layer upside down. Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs. Chill cake, uncovered, in fridge for 30 minutes. Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere. Chill in fridge 1 hour. MAKE THE GLAZE: Place white chocolate chips in a large bowl. Set aside. Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside. In a small pot over medium-high heat, stir together 1/3 cup and 2 tablespoons water, sugar, and corn syrup. Bring to a boil. Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined. Pour mixture over white chocolate chips. Whisk until smooth. Stir occasionally while the mixture cools to 95 degrees F, using candy thermometer. Take out 3/4 cup of the mixture and divide between 3 bowls. Color the large portion navy blue. Color the three smaller portions light blue, magenta, and purple. Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake. Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan. Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes. Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off. Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars. Once the glaze has set, about 20 minutes, cut off the excess glaze drips. Cake can be stored, covered, for up to 5 days in the fridge.
[Name] Pusheen Cat Doughnuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT1H25M [TotalTime] PT1H37M [DatePublished] 2017-03-08T16:45:00Z [Description] Make and share this Pusheen Cat Doughnuts 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/53/06/35/cLeV6fETGa8xtSTHy1Bd_donuts%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/35/Syg9iCVQ3OyqHEGbAJw0_donuts%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/35/0YfNCwqoQCeMZM1aZLnD_donuts%203.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "1 1/2", "1/4", "1/2", "2/3", "2", "1", "3/4", "36", "20", NA, "2", "18"] [RecipeIngredientParts] ["all-purpose flour", "cake flour", "baking powder", "salt", "unsalted butter", "sugar", "eggs", "vanilla extract", "chocolate", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.3 [FatContent] 25.7 [SaturatedFatContent] 14.9 [CholesterolContent] 35.2 [SodiumContent] 93.8 [CarbohydrateContent] 28.8 [FiberContent] 6.3 [SugarContent] 8.5 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 18 doughnuts [RecipeInstructions] ["SPECIAL EQUIPMENT:", "3 doughnut pans, a large pastry bag, 2 small pastry bags and 2 small round decorating tips.", "MAKE THE DOUGHNUTS:", "Preheat the oven to 350 degrees F and spray 3 doughnut pans with non-stick cooking spray.", "In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.", "In a stand mixer fitted with the paddle attachment, combine the melted butter and sugar.", "Beat in eggs and vanilla extract. Working in batches, add in the flour. Scrape down the bowl, set the mixer to a low speed, and slowly stream in milk. Mix until just combined.", "Transfer batter into a large piping bag with the tip cut off. Pipe each doughnut mold 3/4 of the way full.", "Bake for 10 to 12 minutes, or until golden. Set aside to cool.", "DECORATE THE DOUGHNUTS:", "Using a microwave on half power, melt 20 ounces of the white melting chocolate in a shallow bowl in 30 second intervals, stirring occasionally.", "Stir in the black candy coloring, a little at a time, until you reach the desired light grey color.", "Use a pairing knife to make 2 slits on the top edge of each doughnut.", "Dip the rounded bottoms of 2 almonds into the chocolate and attach to the top of each doughnut, like ears, pushing the chocolate edge into the pre-made slits. Repeat with the remaining doughnuts. Let them set for 5 minutes.", "Once the ears have set, dip the entire front face of doughnuts into the melted chocolate. Let set.", "Pour half of the remaining melted chocolate into another bowl. Use the black candy coloring to dye 1 bowl a darker grey and the other black.", "Transfer dyed chocolate to 2 small pastry bags fitted with small round decorating tips.", "Use the black chocolate to draw the eyes, mouth and whiskers onto each doughnut. Use the dark grey chocolate to draw the hands, feet and small vertical stripes between the ears.", "Using a microwave, again at half power, melt the pink chocolate in a small bowl.", "Dip the front side of the Cheerios into the melted pink chocolate. Sprinkle with sprinkles.", "Use melted chocolate to attach the cheerios to the hand-area of each of the doughnuts. Let them set.", "Doughnuts can be stored in an airtight container at room temperature for up to 3 days." ]

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