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[Name] Cottage Cheese Mango Strawberry Salad With Flaxseed [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-08T16:53:00Z [Description] Cottage Cheese Mango Strawberry Salad with Flaxseed is a super healthy, tasty lunch idea loaded with vitamins and antioxidants! Try this for lunch today! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/SKUPh0VSBqJORDPtp5Mu_14.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Strawberry", "Mango", "Berries", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["cottage cheese", "strawberry", "mango", "flax seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.6 [FatContent] 22.9 [SaturatedFatContent] 4.9 [CholesterolContent] 35.7 [SodiumContent] 776.1 [CarbohydrateContent] 46.7 [FiberContent] 12.6 [SugarContent] 32.6 [ProteinContent] 30.9 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] Place 1/2 cup cottage cheese in a bowl/glass. Sprinkle with 1 1/2 tablespoons flaxseed. Add 1/4 cup sliced strawberries. Top with 1/4 of the diced mango. (Here is an easy way to dice mango: cut the mango in half with a sharp knife, about 1/4 inch off center to miss the flat seed in the middle. With a sharp paring knife, cut parallel slices being careful not to cut through the skin. Turn and cut parallel slices to make cubes. Turn the mango inside out and gently cut out the cubes.]. Repeat layers with cottage cheese, flaxseed, strawberries and mango. Enjoy!
[Name] Krispy Treat Drip Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT3H50M [TotalTime] PT3H50M [DatePublished] 2017-03-08T17:09:00Z [Description] Make and share this Krispy Treat Drip Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/37/r98wR43rSUq6EXWfDhpE_Krispy_Retouched.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "3", "1 - 1 1/2", "3", "1/2", "15", "1 1/2", "1 1/2", "1 1/2", "1", "12"] [RecipeIngredientParts] ["unsalted butter", "cream cheese", "powdered sugar", "vanilla extract", "milk", "mini marshmallows", "butter", "chocolate", "chocolate", "heavy cream", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13662.6 [FatContent] 699.1 [SaturatedFatContent] 434.4 [CholesterolContent] 1398.0 [SodiumContent] 4438.1 [CarbohydrateContent] 1932.8 [FiberContent] 70.0 [SugarContent] 1255.4 [ProteinContent] 111.0 [RecipeServings] nan [RecipeYield] 1 6-inch cake [RecipeInstructions] ["MAKE THE BUTTERCREAM FROSTING:", "In a mixer fitted with the paddle attachment, beat butter and cream cheese until smooth, about 2 minutes.", "Slowly add powdered sugar, followed by vanilla and milk. Mix until light and fluffy.", "MAKE THE KRISPY TREATS:", "Prepare 4 (6-inch] round and 1 (4-inch] square cake pans with non-stick cooking spray.", "Place cereal in a large bowl. Set aside.", "In a large pot over medium heat, melt butter. Add in mini marshmallows and stir constantly until melted.", "Add melted marshmallow mixture to cereal and mix until well combined.", "Allow to cool 5 minutes, then mix in 1 cup of sprinkles.", "Divide the mixture evenly between the 5 prepared pans, then add 1/4 cup sprinkles to the top of the square pan.", "Spray hands with non-stick cooking spray and press down until the layers are tightly packed. Set in the fridge for 20 minutes, then remove from pans.", "Place one round krispy treat layer on a cake stand. Cover the top with about 1/2 cup frosting.", "Repeat with the second and third layer.", "Add the fourth layer and frost the top of the cake. Bring the frosting down the sides of the cake. Use an offset spatula to scrape the top and edges and smooth the frosting. The frosting should not cover the entire cake. Some of the krispy treat layers will show through.", "Set in the fridge for at least an hour.", "MAKE THE GANACHE:", "Place 1 cup turquoise chocolate in a medium bowl.", "In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over turquoise chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.", "Use a spoon to drip chocolate down the sides of the cake and cover the top.", "Chill cake in fridge 30 minutes to 1 hour.", "Place 1 cup pink chocolate in a medium bowl.", "In a medium saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over pink chocolate and whisk until smooth and shiny. Let cool about 20 minutes until thickened but still runny.", "Remove cake from fridge and use a spoon to drip chocolate down the sides of the cake and cover the top.", "Sprinkle remaining 1/4 cup sprinkles over the top of the cake.", "MAKE THE DECORATION:", "Place the remaining 1/2 cup turquoise chocolate in a small microwave-safe bowl and melt at half power in the microwave, stirring occasionally. Dip 6 marshmallows halfway into the pink chocolate. Let dry on a sheet of parchment paper.", "Repeat process with the remaining 1/2 cup pink chocolate and the remaining 6 marshmallows.", "Cut the remaining 4-inch square layer of krispy treats into 1-inch squares.", "ASSEMBLE THE CAKE:", "Top the cake with krispy treat squares and chocolate-dipped marshmallows. Store, covered, in fridge for up to 3 days." ]
[Name] No Bake Banana Split Cake [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-03-08T17:25:00Z [Description] From Cooktop Cove - yummy summer treat. The "cook time" in this recipe is refrigerator time. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/3", "1", "16", "1/2", "8", "1", "3 -4", "1", "20", "8", "1/2", NA] [RecipeIngredientParts] ["graham crackers", "unsalted butter", "salt", "cream cheese", "granulated sugar", "vanilla extract", "bananas", "crushed pineapple", "strawberries", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.0 [FatContent] 27.5 [SaturatedFatContent] 14.2 [CholesterolContent] 73.4 [SodiumContent] 373.9 [CarbohydrateContent] 38.3 [FiberContent] 2.6 [SugarContent] 25.9 [ProteinContent] 5.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["The first step is to crush the graham crackers. Mix in butter and a dash of salt with the crushed graham crackers to complete the crust.", "Grease a 9x13-inch baking dish and pat the mixture down onto it, letting it cool down in the fridge while you prepare the rest of the ingredients.", "For the topping, whip together cream cheese, sugar, and vanilla extract. Once it's well combined, add the whipped topping using a rubber spatula. Spread the topping over your crust.", "Now, layer your dish with banana slices. Spread a can of crushed pineapple over the bananas and, finally, add a layer of sliced strawberries.", "For the finale, top the dish with whipped topping and melted chocolate drizzle. You can also add nuts and maraschino cherries if you desire. Chill for at least four hours before serving or leave in the fridge overnight.", "Cut a slice and enjoy!", "PRO TIP: The toppings in this recipe aren't set in stone. This versatile dessert doesn't really call for any fruit type in particular, so feel free to substitute for your favorites or be even bolder and add a layer of chocolate chips, peanut butter chips - whatever floats your boat!" ]
[Name] Unicorn Cake Truffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT1H20M [TotalTime] PT1H55M [DatePublished] 2017-03-08T17:30:00Z [Description] Make and share this Unicorn Cake Truffles 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/53/06/39/6cRLPpilRx2QVWOczVMD_Unicorns%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/39/CYj5MNisSxiXvmmGnYhz_IMG_4756.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/39/iy52UgX9Ttumz6wbvnRl_received_1720865007936938.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530639/9IGMSP2iQMO8mjGG9lrf_received_1720865007936938.jpeg.png" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3", "1", "1/2", NA, NA, "4", "24", NA, NA, "20", NA] [RecipeIngredientParts] ["eggs", "water", "chocolate"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 334.7 [FatContent] 26.8 [SaturatedFatContent] 12.4 [CholesterolContent] 27.9 [SodiumContent] 169.3 [CarbohydrateContent] 29.2 [FiberContent] 5.8 [SugarContent] 14.1 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 20 cake pops [RecipeInstructions] SPECIAL EQUIPMENT: 1 (1 1/2-inch-diameter] ice cream scoop & 20 to 25 popsicle sticks. FOR THE CAKE POPS: Preheat oven to 350 degrees F. Line 2 (8-inch] round cake pans with parchment paper and spray with non-stick cooking spray. In a large bowl, whisk together boxed cake mix, eggs, water and oil until well combined. Divide the batter in half. Color one half with pink food coloring and the other half with purple. Pour the pink batter into a prepared pan and the purple into the other. Bake for about 35 minutes, until a tester inserted into the center of the cakes comes out clean. Set aside to cool. Once cool, crumble each cake into separate bowls. Add 2 tablespoons frosting to each bowl. Using your hands, mix the frosting with the crumbs until it all comes together. Firmly press pieces of pink and purple dough into a 1 1/2-inch ice cream scoop. Roll into a ball between palms of hands. Repeat with remaining batter. Chill in the fridge, about 30 minutes. DECORATE THE CAKE POPS: In a deep bowl, melt the melting chocolate in the microwave at half power using 30-second intervals. Dip lollipop sticks into the melted chocolate and then into the cake truffles. Let set 10 minutes. Dip the truffles into melted chocolate. Carefully tap the pop on the side of the bowl to get rid of any excess chocolate. Place on parchment paper to set. Roll out two cylinders of fondant 1” long 1/4” wide. Spiral them together and pinch at the top to form a horn. Repeat to create 20 horns. Place a teaspoon of gold luster dust in a small bowl and toss the horns in the gold dust. Set aside to harden slightly. Roll a small amount of fondant into two pea size balls. Flatten and pinch at the top to make 2 triangle ear shapes. Repeat to make 20 sets of ears. Use a pink food writing pen to color a small triangle in the center of each ear. Twist and pull the lollipop sticks to remove them from each truffle. Cut 20 3-inch and 20 1-inch pieces of sour belt. Leaving 1/2” at the top, cut the longer belts, vertically between each color, into small strips. Cut the front of the shorter pieces into a triangle and then use small cuts inwards to create fringe. Use melted chocolate to attach mane to the top of each truffle. Angle the longer piece to the side so the mane can be seen in the front. Use melted chocolate to attach front hair piece. Use melted chocolate to attach the horn on the center top and ears on either side of the mane. Use black food writing pen to draw eyes, eyelashes, and nose on the truffles.
[Name] Galaxy Mirror Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT3H20M [TotalTime] PT3H55M [DatePublished] 2017-03-08T18:14:00Z [Description] Make and share this Galaxy Mirror Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/40/lJfeZs0FRuAEMMW2bXTf_g%20cake%202.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530640/a3wlr6DZRhiAPIFe6ed7_hpcake.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/40/01494974432.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/40/sGyIqKaXRx6ykPngFXTT_10156269143272283.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/530640/iHRU9BRSS6eJt9O8jjc2_10156269143272283.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/40/sV49YJFmRSOqld0A6KMK_g3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/40/rzAiJ4DYSwS7bOtpEPax_galaxy%201.jpg"] [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] 4.0 [ReviewCount] 3.0 [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 and 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. Then, use the cookie cutter to cut out a center hole in the middle of the next two 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 a 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 plus 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 a 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] Pizza-Fied Chicken Casserol [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-03-08T18:18:00Z [Description] From Hungry girl site, get your pizza fix in a healthier way, only 7 Smart Value points with weight watcher [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/66/87/0/iBv1u6beSyuOmxCOpmIU_IMG_1770.JPG" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/8", "1/8", "1/2", "1/2", "1/2", "1 1/2", "3/4", "3/4", "1/2", "3/4", NA] [RecipeIngredientParts] ["chicken breast", "salt", "pepper", "reduced-fat cream cheese", "garlic powder", "onion powder", "mushrooms", "green bell pepper", "part-skim mozzarella cheese", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.4 [FatContent] 21.7 [SaturatedFatContent] 9.2 [CholesterolContent] 114.5 [SodiumContent] 759.9 [CarbohydrateContent] 12.8 [FiberContent] 2.1 [SugarContent] 7.5 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] 1 casserol [RecipeInstructions] Preheat oven to 350 degrees. Spray an 8\" X 8\" baking pan with nonstick spray. Pound chicken to 1/2-inch thickness. Season with salt and black pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board. Meanwhile, in a large bowl, combine cream cheese with 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Stir until smooth and uniform. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms and bell pepper, and sprinkle with remaining 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Cook and stir until slightly softened and lightly browned, about 6 minutes. Transfer skillet contents to the bowl with the cream cheese mixture. Mix thoroughly. Chop chicken, and evenly place in the baking pan. Evenly top chicken with creamy veggies, marinara sauce, mozzarella, and chopped pepperoni. Bake until entire dish is hot and bubbly and mozzarella has melted, 20 - 25 minutes.
[Name] Pizza-Fied Chicken Casserol [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-03-08T18:18:00Z [Description] From Hungry girl site, get your pizza fix in a healthier way, only 7 Smart Value points with weight watcher [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/66/87/0/iBv1u6beSyuOmxCOpmIU_IMG_1770.JPG" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/8", "1/8", "1/2", "1/2", "1/2", "1 1/2", "3/4", "3/4", "1/2", "3/4", NA] [RecipeIngredientParts] ["chicken breast", "salt", "pepper", "reduced-fat cream cheese", "garlic powder", "onion powder", "mushrooms", "green bell pepper", "part-skim mozzarella cheese", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.4 [FatContent] 21.7 [SaturatedFatContent] 9.2 [CholesterolContent] 114.5 [SodiumContent] 759.9 [CarbohydrateContent] 12.8 [FiberContent] 2.1 [SugarContent] 7.5 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] 1 casserol [RecipeInstructions] Preheat oven to 350 degrees. Spray an 8\" X 8\" baking pan with nonstick spray. Pound chicken to 1/2-inch thickness. Season with salt and black pepper. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook for about 4 minutes per side, until cooked through. Transfer to a cutting board. Meanwhile, in a large bowl, combine cream cheese with 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Stir until smooth and uniform. Remove skillet from heat; clean, if needed. Re-spray, and bring to medium-high heat. Add mushrooms and bell pepper, and sprinkle with remaining 1/4 teaspoons garlic powder and 1/4 teaspoons onion powder. Cook and stir until slightly softened and lightly browned, about 6 minutes. Transfer skillet contents to the bowl with the cream cheese mixture. Mix thoroughly. Chop chicken, and evenly place in the baking pan. Evenly top chicken with creamy veggies, marinara sauce, mozzarella, and chopped pepperoni. Bake until entire dish is hot and bubbly and mozzarella has melted, 20 - 25 minutes.
[Name] Creamy Tuscan Chicken [AuthorId] 2001420793 [AuthorName] Makayla [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-08T19:58:00Z [Description] Recipe based off of Buzzfeed (https://www.buzzfeed.com/alvinzhou/3-course-tuscan-chicken-dinner?bffbtasty&ref=bffbtasty&utm_term=.psP44P2XG#.yhWBBxvV3) [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1 1/2", "1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken thighs", "salt", "pepper", "garlic cloves", "onion", "tomatoes", "spinach", "heavy cream", "salt", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1033.3 [FatContent] 92.3 [SaturatedFatContent] 48.3 [CholesterolContent] 352.0 [SodiumContent] 3014.3 [CarbohydrateContent] 13.8 [FiberContent] 2.6 [SugarContent] 4.5 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the chicken with the salt & pepper, making sure to mix it in evenly. Heat oil in a skillet over medium-low heat. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch. Flip the chicken, then cook for about another 15 minutes until the chicken is fully cooked. Remove from pan. Add the garlic and onion. Stir in the tomatoes and spinach until the spinach is wilted. Add the heavy cream, salt, and pepper, bringing to a boil. Add the parmesan cheese, stirring until the sauce has thickened slightly. Place the chicken back in the pan, spooning the sauce on top of the chicken.
[Name] Fruit Porridge Without Oats [AuthorId] 2001385709 [AuthorName] Melissa N. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-08T19:59:00Z [Description] Make and share this Fruit Porridge Without Oats recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "5/8", "3", "1"] [RecipeIngredientParts] ["banana", "apple", "flour", "milk", "raisins", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.9 [FatContent] 3.1 [SaturatedFatContent] 1.8 [CholesterolContent] 10.2 [SodiumContent] 37.5 [CarbohydrateContent] 32.4 [FiberContent] 3.8 [SugarContent] 16.7 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] 2 Small cups [RecipeInstructions] Mash the banana and apple with a fork. Put the milk and mashed fruit in a saucepan over high heat. Once the milk starts bubbling add the flour and sugar. Mix constantly for 1 minute Remove from heat. Add raisins. Serve hot or cold. Top with toppings of choice. Enjoy!
[Name] Shrimp Scampi Potstickers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-03-08T20:39:00Z [Description] Make and share this Shrimp Scampi Potstickers 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/53/06/45/rnL7MTNSSHGLi1VzQktN_untitled-1167.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/45/kP9ylJQROg5AYxL9Nsmg_ShrimpScampiPotstickers_02.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/45/gIaqBBCiRwSw7CigY4oS_untitled-1152.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/45/Ro03BA6jR0WeMKEUEZPU_untitled-1154.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/45/2etdZngcTH6j7cpSfZwU_ShrimpScampiPotstickers_04.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2wdB7swwQNG4NM1hTskd_ShrimpScampiPotstickers_01.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/45/FENxuO2VSGeoRBHzxMzx_ShrimpScampiPotstickers_03.JPG"] [RecipeCategory] Asian [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "1 1/2", "1", "1/8", "1/8", "2", "25 -30", "2 -3", "3", "2 -3", "1"] [RecipeIngredientParts] ["raw shrimp", "white wine", "lemon juice", "fresh parsley", "olive oil", "cornstarch", "garlic", "salt", "ground black pepper", "parmesan cheese", "wonton wrappers", "olive oil", "salted butter", "garlic cloves", "ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 13.0 [Calories] 56.6 [FatContent] 3.0 [SaturatedFatContent] 1.1 [CholesterolContent] 16.2 [SodiumContent] 127.5 [CarbohydrateContent] 5.0 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 25-30 dumplings [RecipeInstructions] Dumplings: Take the peeled, deveined shrimp and roughly chop half of them then add to a medium bowl. Finely chop the rest of the shrimp and add to the bowl too. Add the white wine, lemon juice, chopped parsley, olive oil, cornstarch, garlic, salt, pepper and parmesan to the bowl. Mix well to combine. Take one dumpling wrapper and hold it in the palm of one hand. Scoop a scant tablespoon of the shrimp mixture up, placing it in the centre of the wrapper. Using your free hand, dip your fingertip into a small bowl of cold water. Use the wet fingertip to wet the edge of the dumpling wrapper all the way around. Fold the wrapper in half and crimp the edge of one side while pinching both edges together to seal the dumpling shut (see video for the technique used]. Repeat with all the filling to make your dumplings. Place a large, non-stick skillet over a medium heat. Pour in 1 tablespoon of olive oil and let that heat up. Once hot, turn the heat down to medium-low and arrange 10 to 15 dumplings in the skillet. Cook until the undersides are golden, about 4 to 5 minutes. Then pour in enough water to come 1/3 of the way up the dumplings. Cover with a lid, turn the heat down to low, and let steam for 5 to 6 minutes, until the water has been completely absorbed. Remove from the skillet and repeat with the rest of the dumplings to cook them all. For the sauce: Melt the butter in a small skillet or pot over a medium-low heat. Once melted, stir in the garlic and let cook for 1 minute. Remove from the heat and season with the black pepper. Serve warm with the hot dumplings.
[Name] Dirty Chai Tiramisu [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-03-08T20:39:00Z [Description] Make and share this Dirty Chai Tiramisu 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/53/06/46/2IOAHFOpRMqPjxlathq2_DirtyChaiTiramisu_04.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/46/WPlGDObeTuqCQpmrhXJg_DirtyChaiTiramisu_05.JPG"] [RecipeCategory] Dessert [Keywords] ["Indian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "8", "4", "4", "1", "2", "1/3", "3", "16", "1 3/4", "4", "7", "2 -3"] [RecipeIngredientParts] ["water", "chai tea teabags", "cloves", "cardamom pods", "ginger", "star anise", "cinnamon sticks", "brown sugar", "mascarpone cheese", "heavy cream", "sugar", "ladyfingers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.1 [FatContent] 28.9 [SaturatedFatContent] 17.1 [CholesterolContent] 168.3 [SodiumContent] 81.9 [CarbohydrateContent] 43.8 [FiberContent] 0.9 [SugarContent] 28.8 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To Make Dirty Chai: place chai tea bags, cloves, cinnamon, cardamom, ginger, star anise, brown sugar, and espresso powder into a pot of water; bring to a boil and steep. To Make Cream Filling: in a bowl whisk heavy cream and until they become soft peaks. Add mascarpone cheese, mix more. To Build Tiramisu: Strain the dirty chai mixture. Dip and soak lady fingers in the mixture. Line the bottom of a serving bowl (trifle bowl is recommended] with the lady fingers. Add a layer of the whipped cream/mascarpone mixture. Add another layer of dirty chai-soaked lady fingers. Add a 2nd layer of the whipped cream/mascarpone mixture. Add a 3rd layer of dirty chai-soaked lady fingers. Pipe the remaining whipped cream/mascarpone mixture on the top. Sift with cocoa powder.
[Name] Classic Chocolate Whoopie Pies [AuthorId] 451319 [AuthorName] J-Man42 [CookTime] PT18M [PrepTime] PT20M [TotalTime] PT38M [DatePublished] 2017-03-08T21:22:00Z [Description] This is Jennifer Weiner's recipe from the July 10, 2011 Parade Magazine. If it exists on this site already, let me know and I'll delete. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 2/3", "2/3", "1 1/2", "1/2", "4", "4", "1", "1", "1", "1 1/4", "1 1/2", "1 1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "unsalted butter", "vegetable shortening", "dark brown sugar", "egg", "vanilla extract", "milk", "marshmallow cream", "vegetable shortening", "confectioners' sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.4 [FatContent] 15.8 [SaturatedFatContent] 5.5 [CholesterolContent] 14.6 [SodiumContent] 151.3 [CarbohydrateContent] 33.9 [FiberContent] 1.0 [SugarContent] 20.6 [ProteinContent] 2.2 [RecipeServings] 24.0 [RecipeYield] 24 pies [RecipeInstructions] ["Position rack in center of oven; preheat to 375ºF. Line two baking sheets with parchment paper.", "Sift together flour, cocoa powder, baking soda, and salt on a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase speed to medium; beat for 3 minutes. Add egg and vanilla; beat 2 more minutes.", "Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk.", "Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to a rack to finish cooling.", "To make filling: Beat Fluff and shortening for 3 minutes on medium. Reduce speed to low, and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.", "Sandwich filling between the flat sides of two pies; repeat." ]
[Name] Instant Pot Pork Chop [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-09T04:05:00Z [Description] Make and share this Instant Pot Pork Chop recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1 1/2", "1", "1 1/2", "1/2", "1/4", "1", "1", "3", "1", "4", "3 -4", "2", "1/4", NA] [RecipeIngredientParts] ["boneless pork chops", "salt", "black pepper", "parsley", "thyme", "rosemary", "garlic powder", "onion powder", "potatoes", "pork", "butter", "milk", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 521.8 [FatContent] 21.4 [SaturatedFatContent] 9.9 [CholesterolContent] 146.8 [SodiumContent] 758.5 [CarbohydrateContent] 36.0 [FiberContent] 4.3 [SugarContent] 1.5 [ProteinContent] 44.7 [RecipeServings] 6.0 [RecipeYield] 6 pork chops [RecipeInstructions] In the bottom of a pressure cooker pot add in the potatoes and stock. In a small bowl mix together the 1 1/2 tsp salt, 1 tsp black pepper, 1 1/2 tsp parsley, 1/2 tsp thyme, 1/4 tsp rosemary, 1 tsp garlic powder and 1 tsp onion powder. Pat the chops dry and add them to a large plastic bag. Dump the spice rub over the chops, seal the bag and coat all sides of the chops with the seasoning. Take chops out of the bag and place on top of the potatoes. If there is extra seasoning in the bag, dump that in the pot too. Place the lid on, set the pressure to high and cook for 12 minutes. When the 12 minutes are up, do a natural release. Once pressure has released, take the chops out of the pot and place on a plate loosely tenting with foil. Remove the potatoes from the pot and place in a large bowl. Gently mash and add in the butter and milk. Adjust for taste. Set the pressure cooker to saute to make the gravy. In a small bowl whisk together the flour and milk to a slurry. Once the mixture starts to bubble whisk in the flour mixture. Cook until thick and bubbly. Add in the salt and pepper for taste. Plate the pork with the mashed potatoes and gravy.
[Name] Red Velvet Cheesecake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H30M [PrepTime] PT1H [TotalTime] PT3H30M [DatePublished] 2017-03-09T15:37:00Z [Description] This recipe was posted on FB and puts two of my favorite desserts together Red velvet cake and cheesecake, it’s creamy cheesecake layered with spongy red velvet cake. Don’t be fooled by the amount of steps. It make take longer than baking a traditional cake, but it’s pretty easy and well worth the effort. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/66/46/4/Lr363EbHQ1WzgRH7Siey_IMG_1762.JPG" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["32", "2 1/4", "1/2", "1 1/4", "4", "1/2", "2 1/2", "1 1/2", "2", "1 1/2", "1", "3", "3 1/2", "1 1/2", "12", "3"] [RecipeIngredientParts] ["cream cheese", "sugar", "fresh lemon juice", "coarse salt", "eggs", "sour cream", "cake flour", "baking soda", "cocoa powder", "buttermilk", "vanilla extract", "white distilled vinegar", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1124.7 [FatContent] 80.2 [SaturatedFatContent] 34.5 [CholesterolContent] 212.1 [SodiumContent] 899.7 [CarbohydrateContent] 94.9 [FiberContent] 0.8 [SugarContent] 70.9 [ProteinContent] 10.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] CHEESECAKE. Preheat oven to 325 degrees. Set a kettle of water on to boil. Using an electric mixer, beat 20 ounces of the cream cheese on medium until fluffy while scraping down the sides of the bowl. Gradually add 3/4 cup of the sugar, beating until fluffy. Beat in lemon juice and 1/4 teaspoon of salt. Beat in two of the eggs, one at a time, scraping down the side of the bowl after each. Beat in the sour cream. Spray your cake pan with non-stick spray. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Spray the parchment. Wrap bottom half of pan in foil. Pour cheesecake batter in the cake pan and place that in a larger, oven safe pan. Pour in boiling water in the outer pan to come halfway up side of the inner pan. Bake until just set in center, about 45 minutes. Remove pan from water. Let cool for approximately 20 minutes. Run a knife around edge and continue to cool completely. Carefully place a plate on top of cooled cheesecake layer and flip it over onto plate. Remove parchment paper. Cover in plastic wrap and freeze. CAKE: Preheat oven to 350°. Sift together flour, remaining white sugar, baking soda, cocoa, and 1 teaspoon salt into a medium bowl. Beat 2 eggs, oil, buttermilk, food coloring, 2 teaspoons of the vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes. Divide batter evenly between 2 greased and floured 9\" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely. If needed, level them off with a serrated knife so they are flat. For the frosting: Beat 12 ounces of the cream cheese, butter, and the remaining vanilla together in a large bowl with an electric mixer until combined. Add confectioners sugar and beat until frosting is light and fluffy, 5–7 minutes. ASSEMPLY: Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap and place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to trim it, wait about 10 minutes for the cheesecake to soften, then trim it with a knife. Place the top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Refrigerate until ready to serve.
[Name] Lime Pound Cake [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-03-10T18:00:00Z [Description] Make and share this Lime Pound Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/Uv4LDzecTRW5XxVPFQ02_6%3D.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1/2", "3/4", "1 1/4", "4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "limes", "powdered sugar", "butter", "sugar", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.4 [FatContent] 10.0 [SaturatedFatContent] 5.9 [CholesterolContent] 69.4 [SodiumContent] 125.5 [CarbohydrateContent] 32.3 [FiberContent] 0.7 [SugarContent] 19.5 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] Heat oven to 325 degrees. Grease and flour 10\" bundt pan. In a medium bowl, combine the flour, baking powder and baking soda. Grate one tablespoon of the lime peel and squeeze limes (yield should be 1/4 cup lime juice]. In a large bowl, beat butter with sugar until well blended at low speed. Beat until light at high speed, about 3-4 minutes. Add eggs, one at a time, beating well after each. Beat in lime peel and vanilla. At low speed, alternately beat in flour and Greek yogurt. Spoon batter into prepared pan and bake about 30 to 35 minutes or until toothpick inserted near center comes out clean. With a knife, loosen cake from sides of pan. Cool in pan on rack for 10 minutes. Remove cake from pan by quickly inverting pan on serving plate. Prepare lime glaze: Mix the 1/4 cup of lime juice with 1/4 cup powdered sugar; whisk together and brush over top of warm cake. Sift an additional 1/4 cup of powdered sugar over top of cake. 16 Servings.
[Name] Shrimp and Artichokes in Sherry Cream Sauce [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-10T18:51:00Z [Description] There are many versions of this dish, with slight changes in the ingredients and/or their measurements. This version is the one that I settled on, and it has never failed to please. You can serve this over rice, pasta, etc., as it is very rich. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6 1/2", "4 1/2", "3/4", "3/4", "1/2", "1/2", "1", "1 1/2", "1/2", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["butter", "flour", "milk", "heavy cream", "salt", "pepper", "artichoke hearts", "frozen artichoke hearts", "large shrimp", "fresh mushrooms", "dry sherry", "parmesan cheese", "Worcestershire sauce", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.8 [FatContent] 28.6 [SaturatedFatContent] 17.1 [CholesterolContent] 228.7 [SodiumContent] 1171.3 [CarbohydrateContent] 18.4 [FiberContent] 6.3 [SugarContent] 2.0 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Butter an oblong baking dish and set aside. Melt 4-1/2 T. butter, then blend in flour to make a roux. Slowly add milk and cream, stirring constantly until thick. Stir in sherry and Worcestershire sauce, then add salt and pepper, to taste, and set aside. In remaining 2 T. butter, saute mushrooms gently for about 5 minutes, until soft. Set aside. Arrange artichoke hearts in single layer in baking dish. Scatter shrimp on top of artichokes, then cover shrimp with sautéed mushrooms. Pour cream sauce over baking dish, then sprinkle with parmesan cheese and paprika. Bake 20-30 minutes until bubbly and shrimp is cooked through.
[Name] Alfredo Noodles With Chicken [AuthorId] 2135419 [AuthorName] ccrawfordrocks [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-11T20:51:00Z [Description] Make and share this Alfredo Noodles With Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", NA, "1/2", "1 -2", "1/2 - 1"] [RecipeIngredientParts] ["butter", "heavy cream", "parmesan cheese", "salt", "black pepper", "boneless skinless chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 981.4 [FatContent] 73.0 [SaturatedFatContent] 44.4 [CholesterolContent] 283.2 [SodiumContent] 826.0 [CarbohydrateContent] 58.0 [FiberContent] 2.6 [SugarContent] 1.8 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] 3-4 cups [RecipeInstructions] season and cook chicken breasts over med heat. cut into pieces have a large bowl warmed and ready for use. cook and drain the noodles, put them in the bowl. quickly add the butter, salt, pepper, cheese and cream toss to coat all the noodles. add chicken and broccoli if desired.
[Name] Spiced Fish Tacos [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-03-11T22:06:00Z [Description] Make and share this Spiced Fish Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/8", "2", "1", "1", "1", "1", "1", "1/4", "10", "1/2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cilantro", "scallions", "lime", "grapefruit", "orange", "avocado", "garlic clove", "sour cream", "cayenne pepper", "chili powder", "ground cumin", "olive oil", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.1 [FatContent] 37.4 [SaturatedFatContent] 7.8 [CholesterolContent] 85.8 [SodiumContent] 132.1 [CarbohydrateContent] 33.3 [FiberContent] 10.4 [SugarContent] 8.9 [ProteinContent] 33.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Rinse cilantro and roughly chop leaves, discarding stems. Rinse scallions, trim and discard roots and thinly slice. Peel grapefruit and orange. Halve lengthwise, then slice crosswise. Halve avocado and discard pit. Using spoon, scoop out flesh. Cut into 1/2 inch slices. Mince garlic. Make Avocado-Citrus Salsa: In medium bowl, whisk together cilantro, juice of 1/2 lime and 1 tablespoons olive oil. Taste and add salt and pepper as needed. Add grapefruit, orange and avocado. Stir to combine and set aside. Make Crema: In small bowl, stir together sour cream, scallions, garlic and juice of remaining lime. Taste and add salt and pepper as needed. set aside. Season Tilapia: Rinse tilapia and pay dry with paper towel. Season all over with spices, salt and pepper as desired. Stack tortillas, wrap in foil and place in oven to warm until ready to use. Sear Tilapia: Heat 1 Tbsp. canola oil in large nonstick pan over medium-high heat. When oil is shimmering, add tilapia in a single layer and sear until lightly browned on outside and opaque, about 3 minutes per side. Remove from pan and set aside. Plate tacos: Spread crema onto warmed tortillas. Add fish and salsa.
[Name] Beef Tips & Gravy - Slow Cooked [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-03-12T12:36:00Z [Description] Make and share this Beef Tips & Gravy - Slow Cooked recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["3 1/2", "1", "2", "3 1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["sirloin tip roast", "onion", "water", "mushrooms", "beef bouillon cube", "long grain brown rice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.9 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.2 [SodiumContent] 415.1 [CarbohydrateContent] 27.3 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Place the cubed beef and chopped onion in the bottom of the slow cooker.", "Mix both packets of brown gravy mix with 1 cup of water, and pour over the beef tips.", "Add the mushrooms and liquid from the can, if using.", "Add bouillon cube and set the slow cooker to high for 3-4 hours (or low for 6-8 hours].", "Place the brown rice, salt and remaining 2 1/2 cups of water in a wide, shallow pan. Bring it to a boil. Reduce the heat to simmer, cover the pan and cook for 30 minutes.", "Fluff the rice with a fork and place a serving on each plate. Ladle the beef and gravy over the rice for serving." ]
[Name] American Goulash [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-12T12:52:00Z [Description] Basic recipe is from 12 Tomatoes, I omitted the first step which called for the pasta to be cooked to al dente, which in my opinion caused the pasta to be overcooked when added to the beef mixture and cooked for an additional 6-8 minutes. That being said, this is the closest to the goulash from my childhood that I remember so very fondly that I have ever found. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "3", "1", "2", "2", "1", NA, "1/4"] [RecipeIngredientParts] ["ground beef", "elbow macaroni", "tomato sauce", "diced tomatoes", "garlic cloves", "water", "dried oregano", "dried basil", "bay leaf", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.0 [FatContent] 24.4 [SaturatedFatContent] 9.2 [CholesterolContent] 102.8 [SodiumContent] 862.2 [CarbohydrateContent] 72.3 [FiberContent] 6.8 [SugarContent] 12.5 [ProteinContent] 41.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot or skillet, cook beef over medium-high heat until browned, using your spoon to break it down into smaller pieces.", "Add onion and garlic and cook until softened, 5-6 minutes. Drain off excess fat.", "Pour in pasta, water, tomato sauce, diced tomatoes, bay leaf, oregano and basil, and stir together.", "Lower heat and let simmer for 6-8 minutes, or until pasta is al dente and sauce has reduced and water has evaporated.", "Remove bay leaf, (optional: stir in heavy cream,] season with salt and pepper and serve immediately." ]
[Name] Chocolate Covered Cherry Brownies [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-12T14:48:00Z [Description] Make and share this Chocolate Covered Cherry Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "10", "2", "1/2", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["maraschino cherries", "unsalted butter", "eggs", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 8.0 [SaturatedFatContent] 3.8 [CholesterolContent] 18.8 [SodiumContent] 55.0 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 12.4 [ProteinContent] 1.4 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350; position oven rack in the lower third of the oven. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray. Coarsely chop maraschino cherries; set aside. In a medium bowl, mix the brownie mix, 8 T melted butter, 1/4 c reserved cherry liquid, eggs and almond extract with a wooden spoon until just blended and all dry ingredients are moistened; stir in cherries and chocolate chips. Spread batter into prepare pan. Bake 28-30 minutes or until ltester comes out almost clean. Transfer to a wire rack and cool completely. In a small bowl, combine powdered sugar, remaining 2 T melted butter and 2 t reserved cherry liquid, if needed, to make glazing consistency. Spread over brownies. Cut into squares.
[Name] Cheesy Chicken Hash Brown Casserole [AuthorId] 2598853 [AuthorName] LaraKN [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-12T15:13:00Z [Description] Make and share this Cheesy Chicken Hash Brown Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "1 1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["sour cream", "chicken broth", "pepper", "cheese", "hash browns", "chicken", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.6 [FatContent] 43.5 [SaturatedFatContent] 13.6 [CholesterolContent] 77.2 [SodiumContent] 1450.8 [CarbohydrateContent] 62.6 [FiberContent] 4.8 [SugarContent] 3.7 [ProteinContent] 22.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. In a large bowl mix together soups, sour cream, chicken broth, & pepper, until we'll combine. Stir in 1 cup of cheese, hash browns, and chicken. Place in the bottom of a lightly greased 9x13'' pan. Top with remaining 1/2 cup of cheese. In a small mixing bowl mix together crackers and butter. Sprinkle over hash brown mixture. Bake for 1 hour or until top is golden brown.
[Name] Vegan Hot Dog [AuthorId] 211882 [AuthorName] salvador1709 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-03-12T18:40:00Z [Description] Make and share this Vegan Hot Dog 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/53/06/60/hguDCrO3Su6rJeJlhuTH_vegie%20dogs.jpg" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["oatmeal", "garlic powder", "onion powder", "paprika", "seasoning salt", "liquid smoke", "potato", "carrot", "beet"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.7 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 21.8 [FiberContent] 3.3 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] 10 hot dogs [RecipeInstructions] place oatmeal in blender and blend to make flour. chop up carrot, beet, and potato and boil until soft. mix oatmeal and spices in bowl. drain vegetables and add liquid smoke and blend with hand mixer. slowly add dry ingredients to blended vegtables form into hot dogs and wrap with plastic wrap tie end of hot dog place in boiling water for 25 minutes. remove from plastic and fry in frying pan. server on bun.
[Name] Kale and Bean Soup [AuthorId] 1690362 [AuthorName] cisquester [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-12T20:38:00Z [Description] Make and share this Kale and Bean Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1690362/nllIi2r9Q8qrUTWsPUD5_IMG_0319.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "16", "13", "2", "2", "2", "1", "2", "1/3", "2"] [RecipeIngredientParts] ["onion", "kale", "kielbasa", "olive oil", "cannellini", "garlic powder", "vegetable broth", "apple cider vinegar", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 11.2 [SaturatedFatContent] 3.2 [CholesterolContent] 20.3 [SodiumContent] 327.0 [CarbohydrateContent] 21.1 [FiberContent] 4.5 [SugarContent] 1.1 [ProteinContent] 10.4 [RecipeServings] 12.0 [RecipeYield] 1 Cup [RecipeInstructions] In a large pot or Dutch oven, add olive oil, diced onions and diced sausage. Sautee over medium heat until onions are translucent. Add broth, beans, mustard, apple cider vinegar and spices. Stir to blend. bring to a boil and slowly add kale. It will look like too much kale at first but the kale will wilt down. Reduce heat and simmer for about 15 minutes.
[Name] Apple Pie Donuts [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-03-12T22:30:00Z [Description] Make and share this Apple Pie Donuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/3", "1/2", "1/4", NA] [RecipeIngredientParts] ["puff pastry", "eggs", "brown sugar", "all-purpose flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.8 [FatContent] 40.6 [SaturatedFatContent] 13.3 [CholesterolContent] 82.3 [SodiumContent] 316.4 [CarbohydrateContent] 66.8 [FiberContent] 1.9 [SugarContent] 17.8 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400° Fahrenheit. Coat puff pastry in flour and roll out. Cut out circles, about 6 circles per pastry sheet. Place one circle on a parchment-lined baking sheet. Top pastry circle with a heaping tablespoon of apple pie filing and 1 teaspoon of caramel sauce. Brush the edges with egg wash and top with another pastry circle. Carefully seal the corners. Continue assembling until complete. In a bowl, mix together brown sugar, flour and butter until you have a crumbly consistency. Brush the tops of the donuts with egg wash and top with brown sugar crumble. Bake for 15 minutes, or until donuts are golden and flaky. Remove from oven, top with caramel sauce and whipped cream, if desired, serve and enjoy!
[Name] Grilled Shrimp Coated With Garlic and Herbs [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT6M [PrepTime] PT30M [TotalTime] PT36M [DatePublished] 2017-03-13T02:39:00Z [Description] This is a variation of a common shrimp dish in coastal regions up and down Italy’s Adriatic Sea coast.  They just might be the perfect appetizer.  Shrimp is coated with a mixture of only 4 ingredients then threaded on skewers.  They are assembled well ahead and refrigerated until ready to quick grill.  Most impressive is their taste, incredible. Although plain breadcrumbs seem to be favored in Italy with this dish, I prefer the added taste from seasoned bread crumbs.  If using plain, lightly salt coating.  Grilling skewers are best for maximizing flavors but coated shrimp can be oven broiled on a tray without skewers.  Either way, try not to overcook.  Bottom picture are the coated shrimp skewers.  Top, cooked shrimp piled high.   [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/D6xiZ8vzR8mGAwHVLk8I_H3fTBeWu.jpg" [RecipeCategory] European [Keywords] ["Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1", "3/4", "2", NA, NA] [RecipeIngredientParts] ["large shrimp", "olive oil", "garlic", "parsley", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.5 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 107.5 [SodiumContent] 681.1 [CarbohydrateContent] 8.7 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 48 shrimp [RecipeInstructions] Remove shells from the shrimp including tails; devein, rinse and thoroughly dry. Stir olive oil and garlic in oversized bowl large enough to hold all ingredients. Mix bread crumbs and parsley with the olive oil and garlic. Mixture should be moist. Coat the shrimp by tossing. Thread the shrimp onto skewers. Try not to overcrowd. Line them side by side on a sheet of plastic wrap or wax paper. When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides. Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight. Pre-heat the grill or broiler. Medium char the first side, about 2 to 3 minutes pending heat intensity. Flip over and cook until the shrimp is just cooked through, no longer translucent. Carefully removing shrimp from the skewers. Serve with lemon wedges. Notes: Although bamboo skewers are shown in the picture above, shrimp releases easier with metal skewers sprayed with non-stick.
[Name] Italian Sausage and Penne Pasta, Simple One Pan Meal [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-13T03:49:00Z [Description] This is another fantastic one pot meal that's very simple to make.  This cooking technique can be used with a multitude of other ingredients and combinations including sun dried tomato, mushrooms, peppers, broccoli, olives, chicken, small meatballs, and many more. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/X6JWgfMBRWuRxTcJlsC2_2016-07-31%2021.51.29.jpg" [RecipeCategory] One Dish Meal [Keywords] ["European", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "6", "32", "1", "1", "1/4", "8"] [RecipeIngredientParts] ["olive oil", "garlic clove", "mild Italian sausage", "chicken broth", "penne pasta", "cheese", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.9 [FatContent] 21.7 [SaturatedFatContent] 3.7 [CholesterolContent] 3.0 [SodiumContent] 546.0 [CarbohydrateContent] 61.5 [FiberContent] 8.4 [SugarContent] 0.5 [ProteinContent] 9.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard. Cook sausages until just cooked through. Remove sausages to a cutting board. When cooled, slice each retaining their juice. Add the pasta and most of the chicken broth to the pan. Bring it to a boil. Add additional broth or water until absorbed and pasta is cooked al dente. Add the sliced sausages and their juices, Tuscany seasoning and the parmigiana cheese into the hot pan until incorporated. Optional, for a creamy sauce, add cream cheese to desired consistency while the pasta and pan are still hot.
[Name] Chicken and Broccoli With Penne Pasta; Delicious and Easy One Po [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-13T05:27:00Z [Description] Chicken and broccoli are cooked in olive oil flavored with Tuscany seasoning and garlic.  They are removed to a holding bowl while while pasta is cooked in the same pan with chicken broth.  When cooked al dente, reserved chicken and broccoli are mixed with the pasta along with parmigiana cheese to taste. Make the dish creamy, simply by stirring in cream cheese.     [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/8UVbya5zSAqCESZ0CsTJ_IMG_0810.JPG" [RecipeCategory] One Dish Meal [Keywords] ["European", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "2", "12", "1/8", "32", "1", "1/4", "8"] [RecipeIngredientParts] ["olive oil", "garlic clove", "chicken breast halves", "chicken broth", "penne pasta", "cheese", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.8 [FatContent] 33.1 [SaturatedFatContent] 5.6 [CholesterolContent] 18.5 [SodiumContent] 575.0 [CarbohydrateContent] 64.2 [FiberContent] 10.1 [SugarContent] 1.2 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut 2 half chicken breasts into bite sized pieces. Sauté garlic in a large frying pan with high sides in the olive oil until tanned. Discard. Sauté chicken pieces in the olive oil stirring frequently until just cooked through. Remove to a holding bowl capturing all juices. Add a package of frozen broccoli florets and sprinkle with Tuscany seasoning. Sauté until they defrost, brown and are cooked to desired tenderness. Remove them to the holding plate. Add the pasta and most of the chicken broth to the pan. Bring to a boil. Add additional broth or water until absorbed and pasta is cooked al dente. Mix in the chicken, broccoli, and graded parmigiana to taste. To make a creamier sauce, stir in cream cheese desired consistency while the pan is still hot.
[Name] Real Italian Tiramisu [AuthorId] 2001412797 [AuthorName] Bianca M. [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-03-13T13:36:00Z [Description] This is not my own recipe. I found this on Youtube, tried it, and my family absolutely loved it! I enjoy the way this website works, so I wanted to add it to the website! Here is the description and the link to the video online: Tiramisu is a traditional Italian dessert. It requires no baking. It's mostly a technique of beating, mixing, and assembling, using some cookies ( lady finger cookies ) and some eggs, yolk and whites separated, mascarpone cheese ( similar to cream cheese ) espresso or coffee, sugar, cinnamon, chocolate, etc. Did you know, according to most accounts, it was invented in a brothel? Tiramisu literally means "pick me up" or "pull me up". That's what it was intended to do for the clients. Despite it's sordid past, it's well loved around the world, and not so difficult to make. Chef Tony will walk you through it in this video recipe and also tell you a little about it on the way. Enjoy! https://www.youtube.com/watch?v=uL6LW6YWbBY By Chef Tony [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["500", "5", "120", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["mascarpone cheese", "eggs", "caster sugar", "Savoiardi cookie", "vanilla extract", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.3 [FatContent] 3.1 [SaturatedFatContent] 1.3 [CholesterolContent] 77.5 [SodiumContent] 40.2 [CarbohydrateContent] 16.8 [FiberContent] 2.4 [SugarContent] 12.7 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the espresso, liquor, and vanilla extract first so it has time to completely cool. Separate the whites from the egg yolks in two separate mixing bowls. Use a mixer to whip egg whites till stiff and liquid is gone. Mix your egg yolks with sugar and whip those into a smooth creamy texture. Add your mascarpone to the yolk and sugar mixture and mix at slow speed. Gently fold your yolk/mascarpone mixture with the whipped egg whites. Go slow so you don't lose the fluffy consistency. Assembly! Using a 13x9 pan, put down a thin layer of cream mixture, then a layer of cookies. Each cookie must be quickly dipped in espresso/liquor mix. Note: do not let them soak. Just a quick submerge. Add another layer of cream mixture, cookies, and then top with final layer of cream. Let sit for 24hrs for the best tasting tiramisu experience! Minimum is 8hrs.
[Name] American Goulash, Aka Calico Casserole [AuthorId] 114317 [AuthorName] LindaS [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-13T13:37:00Z [Description] American goulash is usually referred to in the midwestern and southern United States as simply "goulash". In the Inland Northwest around Spokane, it is a common school and home dish simply called "macaroni hamburger and tomato". It has also been called American Chop Suey. Whatever you call it, it is a tasty and inexpensive one-dish meal that lends itself to variations. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/114317/NkhgZsZfS0Ci1Uth3LPV_American%20Goulash%20aka%20Calico%20Casserole.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "2", "1", "1/2", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["macaroni", "lean ground beef", "celery", "onion", "red bell pepper", "frozen corn", "garlic", "tomato sauce", "water", "Worcestershire sauce", "brown sugar", "rosemary", "marjoram", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.9 [FatContent] 8.7 [SaturatedFatContent] 3.3 [CholesterolContent] 49.1 [SodiumContent] 678.0 [CarbohydrateContent] 48.7 [FiberContent] 5.2 [SugarContent] 12.2 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook macaroni according to package directions. Drain. Brown ground beef with celery, onion, and pepper. Drain accumulated grease. Add remaining ingredients. Cook, stirring frequently, until vegetables are cooked to your liking. If serving this as American Goulash, stop here. You're done. For Calico Casserole, turn into a 3-quart casserole, and top with shredded cheese. Bake at 350 degrees for about 20 minutes, or until cheese is bubbly. Variation 1: Add 1/3 cup sun dried tomatoes in Step 3. You may also need to add another 1/4 cup of water. Variation 2: Substitute 2 cups mixed vegetables for the corn and peas. Or substitute any other vegetables you have on hand.
[Name] Cream Cheese Eggs [AuthorId] 2001425104 [AuthorName] Ozymandias [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2017-03-13T13:39:00Z [Description] A simple recipe my grandmother use to make us when we were kids, pairs great with french toast and spicy sausage. I've served this to many people over the years and they just can't believe how good it is. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "4", NA, "1"] [RecipeIngredientParts] ["eggs", "cream cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.2 [FatContent] 33.7 [SaturatedFatContent] 15.7 [CholesterolContent] 620.5 [SodiumContent] 396.5 [CarbohydrateContent] 3.9 [FiberContent] 0.2 [SugarContent] 2.5 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Get your pan to medium-low temperature. I grease with olive oil.", "Add your eggs one at a time, cracking the yokes once done.", "Add cream cheese in small spoon fulls (Approximately 1 tbsp].", "After one minute begin to slowly fold the eggs onto each other. Continue for 3-4 minutes or until desired texture is reached. Eggs should be firm (not soupy.].", "Salt and pepper to taste. Plate eggs and garnish with green onion.", "Tips: I sometimes add spicy serrano or habanero peppers to give it a little kick." ]
[Name] Potato Soup [AuthorId] 1803147401 [AuthorName] Carrie D. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-13T13:39:00Z [Description] Make and share this Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "5", "2", "1/2", "1", "1", "1/2", "3", "3", "1 1/2", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic clove", "potatoes", "chicken broth", "water", "dried parsley flakes", "salt", "pepper", "butter", "flour", "milk", "sour cream", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.9 [FatContent] 37.9 [SaturatedFatContent] 21.1 [CholesterolContent] 95.3 [SodiumContent] 1654.2 [CarbohydrateContent] 95.3 [FiberContent] 10.9 [SugarContent] 7.6 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large stockpot or dutch oven and saute onion for 5 minutes. Add garlic and cook for another 2 minutes. Add potatoes, broth and water, and bring to a boil. Reduce heat to medium and cook about 20 minutes, or until potatoes are tender. Remove 2 cups of potatoes and set aside. Mash the remaining potatoes with a potato masher right in the pot. In a small saucepan, melt the 3 tablespoons butter. Stir in the flour and cook for 2 minutes. Whisk in milk. Bring to a boil and allow mixture to simmer until thickened. Stir mixture into your stockpot withe the mashed potatoes. Bring to a boil and reduce heat to a low simmer. Stir reserved cubed potatoes back into the pot. Stir in parsley, cheese, and sour cream. Season to taste with salt and pepper.
[Name] Eggy Bread [AuthorId] 2001425752 [AuthorName] Anonymous [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-13T13:40:00Z [Description] Tasty, quick, and easy! Super versatile; can be served as a sweet snack with sugar and lemon or maple syrup, or as an accompaniment to a full English breakfast! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 15 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4"] [RecipeIngredientParts] ["eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 555.5 [FatContent] 40.6 [SaturatedFatContent] 8.4 [CholesterolContent] 380.5 [SodiumContent] 427.4 [CarbohydrateContent] 28.9 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 18.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the oil to a frying pan on a medium - high heat. Beat the eggs, adding the milk until they are mixed together. Take your slices of bread and dip them in the eggy mixture, ensuring they're as coated as possible. Add them to the frying pan, and cook until golden-brown.
[Name] Woodstock Inn & Resort Fondue Recipe [AuthorId] 2001426799 [AuthorName] SEO1567 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-13T13:42:00Z [Description] Make and share this Woodstock Inn & Resort Fondue Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Christmas", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "4", "1/2", "2", NA] [RecipeIngredientParts] ["cheddar cheese", "cheddar cheese", "beer", "garlic", "water", "sourdough baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.2 [FatContent] 18.8 [SaturatedFatContent] 12.0 [CholesterolContent] 59.6 [SodiumContent] 354.1 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Open the Harpoon IPA and pour 4 oz in a small stainless steel pot.", "Pour the remaining beer in a glass and consume it at will.", "Add the garlic to the pot and bring the beer to a simmer.", "Add the shredded Vermont cheddar cheese to the pot.", "Stir in a single direction with a wooden spoon until the cheese is dissolved.", "Add the corn starch and water mixture.", "Allow it to thicken the fondue cooking an additional 1-2 minutes.", "Pour the cheese mixture in to the servicing vessel.", "Serve with the hard crust bread." ]
[Name] Pomegranate and Chocolate Chunk Scones [AuthorId] 2001370738 [AuthorName] brittnay_bailey [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-13T13:43:00Z [Description] Pomegranate and Chocolate scones are fluffy and moist on the inside, crunchy on the outside. The seeds burst with tangy sweetness when you bite into them, and the chocolate chips add a rich creaminess. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001370738/TlN2I8adT8DMAtQRm1Ww_poms%20scones%20upload.jpg" [RecipeCategory] Scones [Keywords] ["Breads", "Breakfast", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "60", "2", "1", "1/2"] [RecipeIngredientParts] ["flour", "butter", "sugar", "baking powder", "milk", "eggs", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.2 [FatContent] 15.2 [SaturatedFatContent] 8.6 [CholesterolContent] 84.3 [SodiumContent] 219.1 [CarbohydrateContent] 54.7 [FiberContent] 3.5 [SugarContent] 18.2 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the butter (which must be cold] into small cubes. Place the flour, baking powder, lemon zest, sugar and butter into a bowl. Mix until the mixture resembles fine breadcrumbs. Add the milk and the eggs. Mix until they form a dough, but be careful not to overwork, add the chocolate and pomegranates. Place the mixture onto a floured work service and roll out to a thickness of 1 inch. Dip a 2 ¼ inch round pastry cutter in flour, then cut out the scones and then turn the scones over onto a baking sheet. Allow to rest for 5 minutes, then bake in a preheated oven set at 400°F. Bake for 5 minutes then turn the temperature down to 350°F and bake for a further 5 to 10 minutes. Take out of the oven and rest them on a cooling rack.
[Name] Stuffed Mini Sweet Peppers [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-13T13:43:00Z [Description] Make and share this Stuffed Mini Sweet Peppers 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/2001303066/dd5MkoZRwGU4Zyc8dlRA_20170306_140559-2.jpg" [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5"] [RecipeIngredientParts] ["sweet peppers", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.5 [FatContent] 19.9 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 187.4 [CarbohydrateContent] 10.3 [FiberContent] 2.9 [SugarContent] 7.3 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix Cream cheese and jalapeno's together. Cut the tops off of the peppers and clean out the seeds inside. Stuff the peppers tightly with the cream cheese. Cover and refrigerate (preferably overnight].
[Name] Air Fried Jalapeno Cream Cheese Wontons [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-13T13:44:00Z [Description] Make and share this Air Fried Jalapeno Cream Cheese Wontons 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/2001303066/WynOr870Stypv4EKL6Wf_20170306_140559-1.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["24", "1", "5", "2"] [RecipeIngredientParts] ["wonton wrappers", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.0 [FatContent] 6.7 [SaturatedFatContent] 3.7 [CholesterolContent] 22.3 [SodiumContent] 152.5 [CarbohydrateContent] 10.4 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 2 Wontons [RecipeInstructions] ["Mix together the cream cheese and jalapeno's in a small bowl.", "Spoon 1 1/2 teasoons of cream cheese in the middle of each wonton wrapper.", "Wipe the edges of the wonton wrappers with water.", "Bring all 4 corners together in the center and seal.", "Spray the bottom of the fryer basket with cooking spray.", "Put as many as your air fryer can hold without over crowding,.", "Spray the tops of the wontons with cooking spray.", "Cook in the air fryer at 400 degrees for 5-10 minutes or until golden brown." ]
[Name] Rice Pudding-Uruguayan Recipe/Arroz Con Leche-Receta Uruguaya [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-03-13T13:46:00Z [Description] Make and share this Rice Pudding-Uruguayan Recipe/Arroz Con Leche-Receta Uruguaya recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2/3", "3", "1"] [RecipeIngredientParts] ["milk", "rice", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.3 [FatContent] 8.1 [SaturatedFatContent] 4.5 [CholesterolContent] 105.8 [SodiumContent] 83.8 [CarbohydrateContent] 43.0 [FiberContent] 0.2 [SugarContent] 22.3 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook for 30 minutes the milk, rice, and 1/3 cup of sugar. Beat egg yolks, 1/3 cup sugar, and vanilla. Incorporate the egg mixture to the rice and cook for 2 extra minutes stirring continuously. ENJOY!
[Name] Blueberry Sauce Recipe [AuthorId] 2001298984 [AuthorName] Alfonso P. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-13T13:46:00Z [Description] If you have ever wanted a blueberry sauce recipe that will work with only four ingredients – water, sugar, salt, and fresh blueberries – packs a lot of sweetness, takes less than ten minutes to prepare, and can be used to garnish pancakes, drizzle on lemon cheesecake, top Belgian waffles, spoon over angel food cake, accent breakfast muffins, heap over deep fried fruit-filled fritters, use as a sauce for ice cream, or even be used on specialty panini sandwiches, look no further. You can substitue the blueberries for mostly any other fruit such as strawberries. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "2/3", "1/8"] [RecipeIngredientParts] ["cold water", "fresh blueberries", "white sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 13.9 [FiberContent] 0.5 [SugarContent] 13.0 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] 1 US [RecipeInstructions] ["To begin making your blueberry sauce recipe, add 1/2 cup of cold water, 2/3 cup white sugar, and 1/8th teaspoon of salt to the pan. Turn it on over high heat and mix until boiling.", "After the base of your blueberry sauce has boiled, add 8 ounces of fresh blueberries.", "As the heat works on the blueberries, you will begin to see the blueberry sauce develop as the color and flavor soaks into the sugar, water, and salt mixture. It will begin to smell like freshly baked blueberry muffins.Continue to let the blueberry sauce boil until it starts to foam and bubble. The water content is cooking off and leaving the pan in the form of steam, reducing the moisture in the sauce, thickening it. Now, you need to constantly stir the blueberry sauce as it thickens. You will begin to notice some blueberries dissolving, and the liquid becoming thicker and thicker. By this point, you will have been cooking 5 to 7 minutes.", "In the final few minutes, your job is to thicken your blueberry sauce. You know it is done when you stir the pan with a spatula and the liquid takes a half second to second to fill back in when you’ve cleared a path along the bottom. When this happens, turn off the heat.", "Turning off the heat, stir a few more times, then pour the contents of the pan into a mixing bowl to cool, scrapping the pan with your spatula to get as much blueberry sauce as you can into the bowl.", "Your blueberry sauce is now ready to serve." ]
[Name] Instant Pot Soft Boiled Eggs [AuthorId] 335355 [AuthorName] MaxBetta [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-13T13:47:00Z [Description] Make and share this Instant Pot Soft Boiled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/77/QORDL8bQRCyqQQawsTAS_IMG_4049.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/77/URDScBu4QpyiXZkTIT5m_IMG_4059.JPG"] [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Brunch", "< 15 Mins", "Small Appliance", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", NA] [RecipeIngredientParts] ["water", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.0 [FatContent] 9.5 [SaturatedFatContent] 3.1 [CholesterolContent] 372.0 [SodiumContent] 145.6 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] 4 eggs [RecipeInstructions] Pour 1 cup of water into the inner pot of the Instant Pot and place the steamer rack inside. Arrange the eggs on top of the steamer rack, put on the lid, and make sure the steam release handle is set to the \"Sealing\" position. Hit the \"manual\" button, set it to low pressure, and set the time for 5 minutes. It will start cooking when the float valve is in the up position meaning it is pressurized. While the eggs cook, fill a bowl with ice and water. The Instant Pot will beep when it's done. Carefully release the steam valve by moving the steam handle to the \"Venting\" position until the float valve is in the down position. Using tongs or a large spoon, transfer the eggs to the bowl of ice water. Wait about 5 minutes and then you can peel, season with salt and pepper, and eat. They are easiest to peel if you crack them on the ends instead of on the sides.
[Name] Air Fried Chili Cheese Hot Dog Wrap [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2017-03-13T13:48:00Z [Description] Make and share this Air Fried Chili Cheese Hot Dog Wrap recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001303066/1NOlQpnTJm9X67q8mbMC_20170308_142400_1489169198638.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["tortilla", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.7 [FatContent] 28.0 [SaturatedFatContent] 12.5 [CholesterolContent] 53.2 [SodiumContent] 1132.1 [CarbohydrateContent] 38.1 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 17.8 [RecipeServings] 1.0 [RecipeYield] 1 Hot Dog [RecipeInstructions] Place tortilla shell on a flat surface. Put a slice of cheese or shredded cheese in the middle of the tortilla shell. Put the hot dog on the edge of the shell and roll it up into the tortilla keeping it snug. Put it into the air fryer basket, seam side down and air fry at 400 degrees until preferred crispiness.
[Name] Simple Teriyaki Pineapple Pork Loin [AuthorId] 2000626673 [AuthorName] Darrin W. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-03-13T13:48:00Z [Description] Make and share this Simple Teriyaki Pineapple Pork Loin recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "12", "3", "1/4", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["crushed pineapple", "ginger powder", "garlic powder", "pepper", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.5 [FatContent] 21.9 [SaturatedFatContent] 8.0 [CholesterolContent] 183.9 [SodiumContent] 593.7 [CarbohydrateContent] 25.3 [FiberContent] 0.9 [SugarContent] 22.4 [ProteinContent] 66.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] pre-heat oven to 375 degrees. place pork loin in backing dish, slit down the middle to make a boat to hold the pineapple. pour pineapple with juice into the pork loin. pour teriyaki sauce over pineapple and pork. pour honey over pork and pineapple. dust pork with all of the dry spices and onion. place the pork into the heated oven and cook for 45 minutes. about half way through cooking baste the pork with the juices.
[Name] Falafel Patties [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-13T15:04:00Z [Description] The patties in this recipe can certainly be rolled into a ball, as per the traditional recipe. NOTE: using canned chickpeas will result in a denser texture than using fresh ones. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/gd5BGrGSzqTyq0P3z4M1_IMG_0693.JPG" [RecipeCategory] Beans [Keywords] ["Southwest Asia (middle East]", "Low Cholesterol", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "3", "1", "2", "2", "1", "2", "3", "4", "1", "2", "1", "1/2", "4", "1/4"] [RecipeIngredientParts] ["chickpeas", "garlic cloves", "parsley", "ground cumin", "ground coriander", "cayenne pepper", "green onions", "mint leaves", "Brussels sprouts", "lemon juice", "baking powder", "kosher salt", "pepper", "canola oil", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.0 [FatContent] 3.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 189.9 [CarbohydrateContent] 5.0 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Pour the chickpeas into a bowl, cover with water, and soak overnight. Drain and rinse the chickpeas. Add them to a food processor with all ingredients except for oil and flour. Pulse until a grainy mixture forms. Scrape down the sides of the food processor frequently to ensure a good mix. Even though there are a lot of ingredients in common, this shouldn't have the same consistency of hummus. Cover the bowl with plastic wrap and refrigerate for at least one hour. Add oil to a small pan and raise to medium heat. Form the mixture into balls about the size of your palm; flatten out if making patties. Dip in flour, and pat all sides to remove any excess. Cook in pan until brown on all sides, flipping over after a few minutes. Serve with tzatziki sauce.
[Name] Tzatziki Sauce (Light) [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-13T15:18:00Z [Description] Based on this remarkable recipe, but tweaked to make it lighter: http://thewanderlustkitchen.com/authentic-greek-tzatziki/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/xbApwgV7TWmIDk9WDO5E_IMG_0693a.JPG" [RecipeCategory] Sauces [Keywords] ["Greek", "European", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["cucumber", "garlic cloves", "extra virgin olive oil", "white vinegar", "lemon juice", "salt", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.3 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 1.2 [SodiumContent] 241.8 [CarbohydrateContent] 6.1 [FiberContent] 0.2 [SugarContent] 5.2 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grate cucumber. Drain juices using a sieve, pressing down to squeeze out as much of the juice as possible. Blend all ingredients together thoroughly. Refrigerate overnight to allow ingredients to blend properly.
[Name] Raw Carrot Cake [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-03-13T16:28:00Z [Description] Make and share this Raw Carrot Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/9zeEXNjeRWiJGmh8J83e_Raw-Carrot-Cake-2-SM.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1", "1/2", "1", "1", "1/4", "1/8", "1/8", "1", "1/4", "1", "1/4", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["pitted dates", "pineapple", "unsweetened dried shredded coconut", "walnuts", "pecans", "fresh ginger", "cinnamon", "nutmeg", "allspice", "ground cloves", "sea salt", "carrot", "raisins", "coconut cream", "maple syrup", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.6 [FatContent] 37.8 [SaturatedFatContent] 22.3 [CholesterolContent] 0.0 [SodiumContent] 55.0 [CarbohydrateContent] 48.9 [FiberContent] 8.4 [SugarContent] 37.3 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture. Add the shredded carrot and coconut water, and pulse 5 times. Remove the blade from the food processor, and add the raisins. Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge. Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl. Place the parchment paper onto your counter, pencil/pen side down. Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick. Do this with the other circle and remaining batter. Place the two halves into the fridge to firm for at least 30 minutes. To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this. Place in the fridge to firm for at least 20 minutes. Ice one of the cake layers with half of the icing. Top with the other cake layer, and top with the remaining icing. Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve! Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
[Name] Avocado Cream Cheese Toast [AuthorId] 371590 [AuthorName] JessFontenot [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2017-03-13T16:43:00Z [Description] My favorite breakfast, especially at the office. I add some arugula or cilantro sometimes, if I have it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/371590/BiUiq0g6SZKmcYWMyMRC_Snapchat-1171737193.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["cream cheese", "extra virgin olive oil", "avocado", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 454.1 [FatContent] 39.1 [SaturatedFatContent] 9.8 [CholesterolContent] 31.9 [SodiumContent] 632.2 [CarbohydrateContent] 24.4 [FiberContent] 8.1 [SugarContent] 2.8 [ProteinContent] 6.0 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Toast your English muffin or bread. Spread with cream cheese. Layer avocado slices. Sprinkle with salt and pepper. Drizzle with olive oil. Hot sauce to taste.
[Name] Tropical Quinoa Pudding in a Mason Jar [AuthorId] 1802161664 [AuthorName] adeadhead [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-03-13T21:29:00Z [Description] Make and share this Tropical Quinoa Pudding in a Mason Jar recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1/4", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["brown sugar", "cinnamon", "nutmeg", "salt", "unsweetened coconut", "dried papayas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.9 [FatContent] 14.0 [SaturatedFatContent] 9.2 [CholesterolContent] 124.5 [SodiumContent] 58.0 [CarbohydrateContent] 30.3 [FiberContent] 4.9 [SugarContent] 7.8 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan over medium heat whisk together coconut or almond milk with egg yolks. Bring to boil, lower the heat, and allow to simmer. Add cooked quinoa, brown sugar and almond extract. Stir to combine. Simmer gently until the mixture slightly thickens then add a pinch each of cinnamon, salt and nutmeg (or to taste]. Remove the pudding from the heat, ladle into four 8-ounce glass jars and top with shredded, unsweetened coconut and dried papaya.
[Name] Blueberry and Blood Orange Crumble With Hazlenut Granola [AuthorId] 1802161664 [AuthorName] adeadhead [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-13T21:30:00Z [Description] I found this recipe in the myfitnesspal blog. Other berries and any other fruit work here if you don’t have blueberries and blood oranges. If frozen, thaw and drain first. Mix the crumble well, and watch it bake so it doesn’t burn [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/4", "1", "1/4", "3", "1/8", "1/4", "2", "1/4", NA] [RecipeIngredientParts] ["fresh blueberries", "fresh lemon juice", "honey", "salt", "coconut oil", "hazelnuts", "sea salt", "quick oats", "turbinado sugar", "cinnamon", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.4 [FatContent] 17.8 [SaturatedFatContent] 12.1 [CholesterolContent] 0.0 [SodiumContent] 112.4 [CarbohydrateContent] 14.4 [FiberContent] 2.1 [SugarContent] 8.3 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars. In a medium bowl, combine blueberries, orange slices (with the white pith removed], fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt. Toss the fruit well to coat, set aside. In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon. Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture. Bake until the juices are bubbling and the crumble is fragrant, about 25–30 minutes. Check frequently to be sure the crumble isn’t burning, and cover with aluminum foil if it’s browning too quickly. Remove from the oven and cool slightly. Top with ice cream, whipped cream or yogurt. Store crumbles covered in the refrigerator for up to 3 days.
[Name] Basic Pancakes [AuthorId] 2001428071 [AuthorName] ayla.m [CookTime] PT10M [PrepTime] PT8M [TotalTime] PT18M [DatePublished] 2017-03-13T21:33:00Z [Description] These pancakes are great and perfect for everyday, and are great with a variety of many different toppings. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "3", "1 1/2", "1/2", "1 1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "unsalted butter", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.2 [FatContent] 4.9 [SaturatedFatContent] 2.8 [CholesterolContent] 42.9 [SodiumContent] 169.8 [CarbohydrateContent] 16.7 [FiberContent] 0.4 [SugarContent] 3.2 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 5 inch [RecipeInstructions] Prepare and preheat your griddle/pan. Whisk together in a bowl all the dry ingredients. In another bowl whisk together the wet ingredients. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. If you want add any topping now. Spoon 1/3 cup batter onto the griddle/pan for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled with bubbles and some bubbles have popped open, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200degreeF oven while you finish cooking the rest. Serve with any topping and enjoy!
[Name] Spanish Seafood Paella [AuthorId] 2001428066 [AuthorName] djogjadreamland [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-03-13T21:33:00Z [Description] Make and share this Spanish Seafood Paella recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "5", "1", "4", "7", "3", "1", "1", "12", "1", "1"] [RecipeIngredientParts] ["Spanish onion", "chorizo sausage", "red bell pepper", "tomatoes", "dry vermouth", "olive oil", "short-grain rice", "arborio rice", "clam", "shrimp", "mussels", "mussels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.0 [FatContent] 24.6 [SaturatedFatContent] 6.3 [CholesterolContent] 121.3 [SodiumContent] 1506.8 [CarbohydrateContent] 50.9 [FiberContent] 3.3 [SugarContent] 5.0 [ProteinContent] 47.8 [RecipeServings] 5.0 [RecipeYield] 5 Plates [RecipeInstructions] ["Heat olive oil in large saute pan or paella pan. Chop onion and garlic and add to the pan. Saute until the onion is translucent. Slice chorizo and add to pan. Fry until golden.", "If you have 11 ounces of small squid, add them whole; otherwise, cut the larger squid into rings and chop tentacles. Add squid to pan and saute for 2 minutes on high heat.", "Seed and slice the bell pepper. Seed and dice the tomatoes. Add both to the dish and simmer gently for 5 minutes. Add broth and wine. Stir well and bring to a boil.", "Add rice and saffron. Season to taste with salt and pepper. Spread the rice and other ingredients in an even layer across the pan. Bring liquid back to a boil, then lower the heat and simmer for 10 minutes.", "Add peas, prawns, mussels and clams, stirring gently to incorporate. Cook for another 20 minutes until rice is tender and the shellfish has opened. Discard unopened shells and add more broth if the dish seems dry.", "If you're looking for restaurant that serves this dish please visit https://appetti.com." ]
[Name] Spanish Seafood Paella Recipe [AuthorId] 2001428066 [AuthorName] djogjadreamland [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-03-13T21:33:00Z [Description] There are as many Spanish recipes for paella as there are regions in Spain. Seafood paella is arguably the most famous, but many inland recipes use similar ingredients substituting pork or beef for the fish. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "1", "12", "1", "1", NA] [RecipeIngredientParts] ["Spanish onion", "olive oil", "garlic cloves", "chicken broth", "short-grain rice", "arborio rice", "shrimp", "mussels", "clam"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.9 [FatContent] 14.9 [SaturatedFatContent] 2.4 [CholesterolContent] 88.6 [SodiumContent] 1485.0 [CarbohydrateContent] 52.5 [FiberContent] 2.1 [SugarContent] 2.0 [ProteinContent] 38.9 [RecipeServings] 4.0 [RecipeYield] 4 plates [RecipeInstructions] ["Heat olive oil in large saute pan or paella pan. Chop onion and garlic and add to the pan. Saute until the onion is translucent. Slice chorizo and add to pan. Fry until golden.", "If you have 11 ounces of small squid, add them whole; otherwise, cut the larger squid into rings and chop tentacles. Add squid to pan and saute for 2 minutes on high heat.", "Seed and slice the bell pepper. Seed and dice the tomatoes. Add both to the dish and simmer gently for 5 minutes. Add broth and wine. Stir well and bring to a boil.", "Add rice and saffron. Season to taste with salt and pepper. Spread the rice and other ingredients in an even layer across the pan. Bring liquid back to a boil, then lower the heat and simmer for 10 minutes.", "Add peas, prawns, mussels and clams, stirring gently to incorporate. Cook for another 20 minutes until rice is tender and the shellfish has opened. Discard unopened shells and add more broth if the dish seems dry.", "If you're looking for a restaurant that serves this dish please go to https://appetti.com." ]
[Name] Panda Express Zucchini and Mushroom Chicken Stir Fry [AuthorId] 1803118525 [AuthorName] Marjorie Ram [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-13T21:34:00Z [Description] This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/89/ioIX4f4ySuE2GxKaXOto_DSC04562.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803118525/YXRPh8i0QZytxLXPtU0d_DSC04564.JPG"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "3", "1", "1", "8", "1", "1/4", "1", "2", "3", "2", NA] [RecipeIngredientParts] ["boneless chicken breast", "cornstarch", "cornstarch", "canola oil", "white mushrooms", "zucchini", "soy sauce", "sugar", "garlic cloves", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 345.8 [FatContent] 17.8 [SaturatedFatContent] 3.8 [CholesterolContent] 72.6 [SodiumContent] 1085.3 [CarbohydrateContent] 18.4 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toss the chicken with cornstarch. Heat the canola and sesame oil together in the pan. Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides. Remove chicken from the pan, and turn the heat up to high. Add in the mushrooms and zucchini, cook until they start to brown. Add the garlic and ginger and cook/stir for 30 seconds. Cook for another 2-3 minutes as vegetable soften a little. Add the chicken back in and stir to coat. Add in the soy sauce, sugar, and wine vinegar and stir to coat. Serve with rice.
[Name] Cinnamon Apple Raisin French Toast Bake [AuthorId] 555348 [AuthorName] Liynaa [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-13T21:34:00Z [Description] A delicious way to use up leftover Italian bread! Serve warm for a breakfast or brunch that will keep them coming back for more! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/555348/0KFVQUigSgCM8q1zNdvs_Cinnamon%20Apple%20Raisin%20French%20Toast%20Bake%20pic.jpg" [RecipeCategory] Brunch [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "1", "1", "1", "1", "1/3", "1/2", "1", "1/4", "1", "1/4", "1/3", "1/2", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["eggs", "milk", "vanilla", "cinnamon", "nutmeg", "brown sugar", "raisins", "apple", "butter", "salt", "butter", "flour", "brown sugar", "cinnamon", "salt", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.4 [FatContent] 18.9 [SaturatedFatContent] 10.0 [CholesterolContent] 220.8 [SodiumContent] 452.0 [CarbohydrateContent] 51.4 [FiberContent] 2.5 [SugarContent] 25.3 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Tear bread into bite sized pieces and spread in shallow pan (I used Pampered Chef’s Shallow Baker.]. Mix batter ingredients. Pour over bread pieces: stir to coat bread well. Mix topping ingredients until crumbly and sprinkle over top of bread. Bake for 25-30 minutes, or until top is brown and crispy. Serve warm.
[Name] Spicy Lentil-Walnut Burgers [AuthorId] 321473 [AuthorName] valwy1 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-03-13T21:35:00Z [Description] These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "1/3", "3", "1", "2", "2", "1/4 - 1/2", NA, "3/4", "1/4", "4", "1"] [RecipeIngredientParts] ["walnuts", "garlic cloves", "ground cumin", "ground coriander", "crushed red pepper flakes", "lentils", "onion", "olive oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.8 [FatContent] 30.0 [SaturatedFatContent] 3.8 [CholesterolContent] 46.5 [SodiumContent] 88.0 [CarbohydrateContent] 19.8 [FiberContent] 5.6 [SugarContent] 2.4 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole].", "In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.", "Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes." ]
[Name] MEME'S PINEAPPLE UPSIDE DOWN CAKE [AuthorId] 2001429356 [AuthorName] ozzzynovi14 [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2017-03-13T21:35:00Z [Description] Make and share this MEME'S PINEAPPLE UPSIDE DOWN CAKE recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Sweet", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3 1/2", "2", "4", "1 1/2", "2"] [RecipeIngredientParts] ["eggs", "confectioners' sugar", "crushed pineapple", "bananas", "butter", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.3 [FatContent] 28.8 [SaturatedFatContent] 17.9 [CholesterolContent] 110.4 [SodiumContent] 259.6 [CarbohydrateContent] 67.8 [FiberContent] 2.1 [SugarContent] 60.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] PREPARE drain pineapples(drain well] crush cookies melt 1 stick of butter Mix together Press in bottom of pan makes a the crust. Beat 2 sticks of butter 2 1/2 of Confectionery sugar 2 eggs all in one bowl for about 10-15 mins to an nice and fluffy base. Take that mix and put on top of cookies. Next spread pineapples and then slice bananas and spread them on top of the cream mixture. After that spread cool whip. You can put cherry on top to make it look presentable! Comes out amazing.
[Name] Buffalo Chicken Egg Casserole [AuthorId] 2000339683 [AuthorName] Sabrina [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-13T21:35:00Z [Description] Make and share this Buffalo Chicken Egg Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1", "1/4", "1/4", "3"] [RecipeIngredientParts] ["spaghetti squash", "onion", "carrot", "garlic powder", "pepper", "salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.6 [FatContent] 18.2 [SaturatedFatContent] 4.4 [CholesterolContent] 209.8 [SodiumContent] 1376.6 [CarbohydrateContent] 11.0 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 42.3 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Preheat oven to 400 and grease a 13x9 pan. While squash is cooking, saute onion and carrots for 5-7 minutes. Shred squash with fork and place in large bowl. Press liquid out with a clean towel. Add onion mixture to bowl along with the chicken, hot sauce, ranch and seasonings and stif. Add eggs, mix well, pour into prepared pan. Bake for 30-35 minutes.
[Name] Genuine Italian Tiramisu [AuthorId] 2001406932 [AuthorName] Katia Losignore [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2017-03-13T21:35:00Z [Description] One of the most popular and classic Italian dessert, easy to make and hard to forget. This is the traditional recipe most of the moms and grandmothers use for the dessert of a Sunday lunch or for family reunions on holidays. It's not hard to make. You can pair with a couple of Italian wines: sweet white Moscato di Pantelleria or sweet red Recioto Della Valpolicella. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/94/pidDBGx3SMCRwuBZ9imo_Tiramisu%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/94/c0W3nZnwQjeTPs3ODpdQ_Tiramisu%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/94/q2O2q9pAQuyBTBAkw2gC_Tiramisu%201.JPG"] [RecipeCategory] Dessert [Keywords] "European" [RecipeIngredientQuantities] ["500", "30", "8", "120", "4", "4", "2"] [RecipeIngredientParts] ["mascarpone cheese", "Savoiardi cookies", "sugar", "eggs", "marsala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 960.9 [FatContent] 25.4 [SaturatedFatContent] 9.8 [CholesterolContent] 744.0 [SodiumContent] 565.9 [CarbohydrateContent] 137.9 [FiberContent] 7.2 [SugarContent] 122.0 [ProteinContent] 31.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Divide the eggs white from the eggs yolk.", "Add sugar to the eggs yolk.", "Whip the eggs yolk and sugar until you get a white cream.", "Add gradually with tablespoon the mascarpone cheese and blend well.", "Put aside the Mascarpone cream you got.", "Beat the eggs white with a blender to stiff peaks.", "Add the stiff peaks to the mascarpone cream using a tablespoon.", "Blend gently always in one direction.", "Make the Italian espresso coffee (better if you can use a classic Moka machine] and put in a bowl.", "Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.", "Cool the coffee to tepid temperature.", "Pour the first layer of Mascarpone cream in a glass baking dish of medium size.", "Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.", "Repeat the last two steps for a second layer.", "After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.", "Cover the glass baking dish (usually I use aluminium foil] and put in the refrigerator at least for 12 hours." ]
[Name] Lemony Greek Potatoes [AuthorId] 2001272369 [AuthorName] Heather [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2017-03-13T21:36:00Z [Description] Make and share this Lemony Greek Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2 - 3", "1", "1/4", "1/4", "1 1/2", "1", "1", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "butter", "salt", "oregano", "garlic powder", "pepper", "paprika", "vegetable broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.5 [FatContent] 25.4 [SaturatedFatContent] 9.2 [CholesterolContent] 30.5 [SodiumContent] 991.5 [CarbohydrateContent] 51.4 [FiberContent] 6.6 [SugarContent] 2.6 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Wash and peel potatoes. Slice into wedges no bigger than 1 inch and place into a large bowl. Juice lemon and add to the potatoes. Add olive oil, melted butter, salt, oregano, garlic powder, pepper and paprika. Mix well. Arrange potatoes in a single layer in a 9x13\" pan. Scrape the seasoning from the bowl onto the potatoes as well. Slowly add the vegetable broth, taking care not to pour directly over the potatoes to avoid rinsing off the seasonings. Dust with additional paprika. Cover pan with aluminum foil and bake for 30-40 minutes. Remove foil and bake for another 30-40 minutes, or until the potatoes are tender. Remove from the oven, cover with aluminum foil, and allow to rest for about 15 minutes. Serve!
[Name] Happosai Sauce [AuthorId] 910147 [AuthorName] Stovepipe [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-13T21:36:00Z [Description] This recipe comes from one or more recipes from Cookpad, the Japanese cooking website, for 8-ingredient stir fry: napa cabbage, onion, mushroom, carrot, meat, and three other ingredients of your choice. DON'T FORGET TO ADD THE GRATED FRESH GINGER! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["300", "1", "1", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["chicken broth", "sake", "sugar", "salt", "soy sauce", "cornstarch", "potato starch", "white pepper", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 722.9 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat broth in small saucepan. Add sake, sugar, salt, soy sauce, and white pepper. Just before adding sauce to happosai stir fry, turn off heat; mix water and starch and add to sauce gradually while stirring to thicken; immediately add sauce to stir fry. Stir in additional grated fresh ginger to the stir fry just before serving to suit your taste.
[Name] Sesame Cauliflower [AuthorId] 1802912011 [AuthorName] graceparish [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-13T21:37:00Z [Description] Fast, easy, delicious. Taken from http://chocolatecoveredkatie.com/2017/01/09/sticky-sesame-cauliflower/ [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "1/4", "1/4", "1", "1 1/2", "1/2", "1 1/2", "1/4", NA] [RecipeIngredientParts] ["head cauliflower", "low sodium soy sauce", "pure maple syrup", "rice vinegar", "garlic", "powdered ginger", "cornstarch", "arrowroot", "water", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.2 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 730.9 [CarbohydrateContent] 21.9 [FiberContent] 1.6 [SugarContent] 13.6 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat your oven to 450°F Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve. Enjoy!
[Name] Chicken Rice Casserole [AuthorId] 181957 [AuthorName] Oliver1010 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-03-13T21:37:00Z [Description] This is a favorite of mine. There are similar recipes that use 'cream of' soups and dry onion soup mix but I try to avoid those whenever possible so I'm basically making my own versions of them. Of course you could use boneless chicken cutlets if you prefer and I sometimes do. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/98/aFON3yXQlaMY3N7HVG3R_20191028_183919.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/06/98/PbacB6t2SQeReTaV0PHc_20191028_183657.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "16", "1", "4", "3", "2", "4", "1 1/4", "16", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["canola oil", "mushrooms", "onion", "chicken thighs", "water", "cornstarch", "chicken broth", "white rice", "onion powder", "garlic powder", "paprika", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 704.7 [FatContent] 39.6 [SaturatedFatContent] 10.3 [CholesterolContent] 191.0 [SodiumContent] 579.5 [CarbohydrateContent] 37.9 [FiberContent] 4.2 [SugarContent] 2.3 [ProteinContent] 47.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Brown chicken in 1 T of oil over medium heat in large saucepan, 5 minutes per side. Set aside. Saute onions and mushrooms in 1 T oil in same saucepan over medium heat until browned, around 10 minutes. Pour into casserole dish. Mix cornstarch into water in small bowl or measuring cup. Heat broth in saucepan until simmering. Add cornstarch mixture. Stir until smooth and simmer for 5 minutes until it thickens slightly. Stir in onions and mushrooms into saucepan. Put rice in greased large casserole dish. Add vegetables. Combine mushroom mixture with rice and vegetables. Stir slightly. Combine spices in small bowl. Sprinkle 1 teaspoon of spice mixture over mushroom mixture. Put in chicken pieces. Sprinkle with remainder of spices. Cover with heavy duty foil, sealing edges tightly. Bake for 1 hour.
[Name] FRUIT SMOOTHIE [AuthorId] 443075 [AuthorName] Shanny California [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-13T21:37:00Z [Description] Make and share this FRUIT SMOOTHIE recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["frozen strawberries", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.0 [FatContent] 1.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.4 [SodiumContent] 20.6 [CarbohydrateContent] 31.1 [FiberContent] 2.5 [SugarContent] 21.4 [ProteinContent] 1.2 [RecipeServings] 2.0 [RecipeYield] 16 oz [RecipeInstructions] Place all ingredients in blender. Blend until smooth.
[Name] Percy Jackson Blue Cookies [AuthorId] 2001431974 [AuthorName] born2swim101 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-03-13T21:38:00Z [Description] Make and share this Percy Jackson Blue Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1/4", "2 1/2", "1", "2", "2"] [RecipeIngredientParts] ["unsalted butter", "white sugar", "eggs", "salt", "flour", "chocolate chips", "vanilla"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 130.1 [FatContent] 12.2 [SaturatedFatContent] 7.5 [CholesterolContent] 43.0 [SodiumContent] 38.4 [CarbohydrateContent] 5.5 [FiberContent] 0.5 [SugarContent] 4.7 [ProteinContent] 1.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F.", "Mix butter and sugar.", "Add egg and vanilla to mixture (you can use an electrical mixer for this].", "Add flour, salt and chocolate chips (if there is a lot of flour left over, use your hands to mix it in.] If the dough is too wet add a bit more flour.", "Add the blue food colouring.", "Mold the dough into little balls and place evenly on a UNGREASED cookie sheet (far enough so they don't bake together].", "Put them in the oven for 8-12 minutes.", "When finished baking, put them on a cooling rack and enjoy!" ]
[Name] Lemon Myrtle and Strawberry Jam [AuthorId] 2001432515 [AuthorName] Helen M. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-13T21:39:00Z [Description] A unique blend of Lemon Myrtle and Strawberries in a jam perfect for scones or damper. This jam is perfect for those who don't usually like strawberry jam, since the Lemon Myrtle, whilst subtle, is a prominent taste, blending perfectly with the strawberry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001432515/uxEUmA5UT7e54nemlrd9_jam.jpg" [RecipeCategory] Strawberry [Keywords] ["Lemon", "Berries", "Citrus", "Fruit", "Australian", "Lactose Free", "Free Of...", "< 15 Mins", "Stove Top", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["strawberry", "water", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 65 grams [RecipeInstructions] Place water and sugar in a heavy based saucepan over low to medium heat. Stir using a wooden spoon until sugar has dissolved. Add strawberries and ¼ tspn of Lemon Myrtle, stirring regularly, bring to a simmer until strawberries have softened. Increase the heat to medium and bring to the boil, stirring occasionally to prevent burning, until mixture has thickened to a jam like consistency. Remove from heat, and stir in remaining Lemon Myrtle, returning to heat to release flavours.
[Name] French Toast [AuthorId] 2001383442 [AuthorName] HowToLiving [CookTime] PT6M [PrepTime] PT2M [TotalTime] PT8M [DatePublished] 2017-03-13T21:41:00Z [Description] Make and share this French Toast 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/2001383442/qWLXqK7VQXuYA3SBY6dX_20170313_064824.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1/8", "1", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["vanilla extract", "cardamom", "cinnamon", "egg", "milk", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.0 [FatContent] 4.3 [SaturatedFatContent] 1.7 [CholesterolContent] 97.3 [SodiumContent] 210.5 [CarbohydrateContent] 38.6 [FiberContent] 0.6 [SugarContent] 9.7 [ProteinContent] 6.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In small bowl, whisk egg, milk, vanilla extract, cardamom. Heat skillet to medium heat, coat well with butter. Soak bread in prepared egg mixture. Fry bread slices until golden brown. Serve with warmed syrup topped with berries.
[Name] Grape Cider Grapple Calvados Punch [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-03-13T21:41:00Z [Description] Make and share this Grape Cider Grapple Calvados Punch recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["apple cider", "calvados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 7.6 [FiberContent] 0.1 [SugarContent] 7.2 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] mix grape juice and apple cider with grappa and calvdos in large punch bowl. add ice refrigerate 1 hour.
[Name] Rich Beef Stew [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2017-03-13T21:41:00Z [Description] Make and share this Rich Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Stove Top" [RecipeIngredientQuantities] ["20", "20", "10", "16", "10", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["beef broth", "onions", "carrots", "potatoes", "red wine", "apple cider", "white flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1338.6 [FatContent] 45.7 [SaturatedFatContent] 17.2 [CholesterolContent] 486.4 [SodiumContent] 2795.2 [CarbohydrateContent] 53.3 [FiberContent] 7.9 [SugarContent] 9.3 [ProteinContent] 176.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] prepare stew meat remove excess fat. sauté beef in corn oil. chop carrots and onions sauté onions in hot oil. place vegetables and meat along with beef broth in deep pot add red wine and cider. Heat butter and flour together to make roux. seal in pot bring to boil then lower to simmer simmer 3 hours. At end of cooking period add roux to thicken stew.
[Name] Low Carb Cajun Cauli Hash [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-03-13T21:41:00Z [Description] This is the best way to eat cauliflower, saturated in cajun and pastrami seasoning. You won't regret this delicious breakfast treat that can also be eaten for dinner! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["olive oil", "ghee", "onion", "garlic", "frozen cauliflower", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.9 [FatContent] 20.8 [SaturatedFatContent] 5.0 [CholesterolContent] 76.2 [SodiumContent] 1049.4 [CarbohydrateContent] 17.7 [FiberContent] 6.4 [SugarContent] 7.1 [ProteinContent] 30.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In your olive oil/ghee, saute' your chopped onions for five minutes over medium heat. After five minutes, saute your garlic for two minutes. Squeeze any excess water from your steamed and chopped cauliflower and add it to the saute' for five to ten minutes until it begins to brown and get crispy. Add cajun seasoning and mix. Add chopped pastrami and green peppers. Toss and cook until hot all around (about 5 minutes.]. Add to bowls. Fry an egg sunny side up, add to the top of your bowls, and dash with more cajun seasoning. Enjoy! CREDIT: http://www.wickedstuffed.com/keto-recipes/cajun-cauli-hash/.
[Name] Cauliflower, Coconut Oil, Ginger, Turmeric Stew – Amazing! [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-13T22:08:00Z [Description] Killer delicious and oh-so-easy dish from healthy-holistic-living.com. Perfect for vegans and the meat-lovers won't miss meat, although the original recipe suggested adding tofu or chicken if you wanted to bulk it up (I wouldn't bother). The only thing I'd suggest is not to rely on it as a complete meal for 4 people, although it makes a marvelous main dish: we had enough for the two of us for dinner one night and then cups on the second. Probably if you served it over rice or some other grain it would stretch far enough. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1", "1", "1", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["coconut oil", "cumin seed", "onion", "tomatoes", "head cauliflower", "kale", "ginger paste", "cumin powder", "coriander powder", "turmeric powder", "coconut milk", "sea salt", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.5 [FatContent] 30.8 [SaturatedFatContent] 26.2 [CholesterolContent] 0.0 [SodiumContent] 657.2 [CarbohydrateContent] 20.0 [FiberContent] 5.4 [SugarContent] 6.7 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium stock pot, heat the coconut oil for 30 seconds on medium heat.", "Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then add the tomatoes, stir and cook for a few more minutes until the tomatoes soften.", "Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning.", "Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day." ]
[Name] Kourambiethes (Greek Butter Cookies) [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-03-13T22:13:00Z [Description] Make and share this Kourambiethes (Greek Butter Cookies) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/HhBYNDmQ0Sqv4iCZtu4O_8.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Greek", "European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "4", "1", "1 1/2", "1", "2", "1/4", "3 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "vanilla", "baking powder", "baking soda", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.8 [FatContent] 5.4 [SaturatedFatContent] 3.3 [CholesterolContent] 18.7 [SodiumContent] 76.2 [CarbohydrateContent] 10.3 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 36 Cookies [RecipeInstructions] Heat oven to 350 degrees. Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes. Beat in egg. Add whiskey, vanilla and almond extract. Beat well. Sift together flour, baking powder and baking soda. Add to mixture; stir in, do not beat. Dough should be soft but not sticky. Pinch off one inch balls of dough and shape into crescents. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned. Place cookies on wire rack and let cool for about 5 to 6 minutes. Roll in additional powdered sugar. This easy recipe makes 3 dozen cookies.
[Name] One Pan Sour Cream Chicken Enchilada Skillet [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-13T23:05:00Z [Description] Make and share this One Pan Sour Cream Chicken Enchilada Skillet 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/1161666/51LzTKnRaqAcWPAVWiy4_20170310_195729.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "2", "1/4", "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] 691.1 [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. Whisk in flour and cook for 1 minute. Whisk in chicken broth. Continue stirring until smooth and thickened, about 2 to 3 minutes. Add salt, chili powder, oregano, chilies, olives, and chicken into the sauce, stirring to mix. 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] Peperonata [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-03-14T01:40:00Z [Description] Peperonata is mostly viewed as a simple but flavorful accent dish frequently served alongside hardy meats and poultry.  It is far more versatile, used as a topping for bruschetta, flatbread, crostini, as a pasta sauce, added to an antipasto platter, as a condiment, even a topping for eggs.  My favorite is grilling it with fontina or asiago cheeses between slices of artisan bread with melted cheese oozing out.
[Name] Pumpkin Pudding Mousse [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-14T02:15:00Z [Description] A favorite made all the better because it's low-fat and healthy! Pumpkin is an excellent source of fiber and vitamins. I have also used vanilla or pumpkin spice instant pudding with equally yummy results. I like to top mine with a scattering of candied walnuts and fat-free whipped topping. Makes a lovely presentation in a martini or stemless wine glass! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/10/1QHArop0TmeyZOnhyCS4_Pumpkin Pudding Mousse.JPG" [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["nonfat milk", "instant butterscotch pudding mix", "pumpkin", "ginger powder", "allspice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 1.8 [SodiumContent] 38.9 [CarbohydrateContent] 6.3 [FiberContent] 0.3 [SugarContent] 5.0 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding. Fold 1/2 cup whipped topping into mixture. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.
[Name] Pumpkin Pudding Mousse [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-14T02:15:00Z [Description] A favorite made all the better because it's low-fat and healthy! Pumpkin is an excellent source of fiber and vitamins. I have also used vanilla or pumpkin spice instant pudding with equally yummy results. I like to top mine with a scattering of candied walnuts and fat-free whipped topping. Makes a lovely presentation in a martini or stemless wine glass! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/4", "1/4", "1/2", NA] [RecipeIngredientParts] ["nonfat milk", "instant butterscotch pudding mix", "pumpkin", "ginger powder", "allspice", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.1 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 1.8 [SodiumContent] 38.9 [CarbohydrateContent] 6.3 [FiberContent] 0.3 [SugarContent] 5.0 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding. Fold 1/2 cup whipped topping into mixture. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.
[Name] Easy Mexican Sour Cream Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-03-14T02:46:00Z [Description] I used fresh cilantro instead of parsley, and if they were in season I would have added a lot more fresh herbs. Really an easy dip to make in a few minutes with ingredients you have on hand for last minute guests. Recipe courtesy of wearychef.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["sour cream", "dried dill", "dried parsley", "garlic powder", "onion powder", "kosher salt", "salsa", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.2 [FatContent] 19.1 [SaturatedFatContent] 11.3 [CholesterolContent] 53.0 [SodiumContent] 512.9 [CarbohydrateContent] 4.7 [FiberContent] 0.5 [SugarContent] 4.0 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stir everything together except the chips. Dip the chips and enjoy.
[Name] Kellogg's Rice Krispies Chocolate Chip Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2017-03-14T02:52:00Z [Description] I didn't have any semi-sweet morsels so I substituted peanut m&ms instead. I liked the texture and flavor from the Rice Krispies. A different twist. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1", "2", "1", "1", "6"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "sugar", "vanilla", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 153.8 [FatContent] 6.8 [SaturatedFatContent] 4.1 [CholesterolContent] 20.7 [SodiumContent] 100.1 [CarbohydrateContent] 21.7 [FiberContent] 0.8 [SugarContent] 13.8 [ProteinContent] 1.6 [RecipeServings] 21.0 [RecipeYield] nan [RecipeInstructions] ["Stir together flour, baking soda, and salt and set aside.", "In large electric mixer bowl, beat together butter and sugar until light and fluffy.", "Add egg and vanilla and beat well.", "Add flour mixture and mix until combined.", "Stir in Kellogg's Rice Krispies cereal and chocolate chips.", "Drop by level tablespoon onto baking sheets coated with cooking spray (I used the butter wrappers to grease instead].", "Bake at 350 for 12 minutes or until lightly browned.", "Remove immediately from baking sheets and cool in wire racks. Store in airtight container." ]
[Name] Mock Apple Crisp (Ritz) [AuthorId] 1312597 [AuthorName] Shelley Lee [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-14T12:46:00Z [Description] Need a quick dessert, like a yummy apple crisp, but no apples on hand? Made in the tradition of the Ritz Mock Apple Pie, you have everything in your pantry for this no-crust crisp. It's a brain twister - tastes like the real thing! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "30 -40", "1", "1", "20", "1/2", "1/2", "1/3"] [RecipeIngredientParts] ["water", "white sugar", "cream of tartar", "ground cinnamon", "lemon juice", "brown sugar", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.8 [FatContent] 12.5 [SaturatedFatContent] 6.0 [CholesterolContent] 20.3 [SodiumContent] 255.7 [CarbohydrateContent] 52.6 [FiberContent] 0.7 [SugarContent] 40.0 [ProteinContent] 1.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 and butter a 2 quart casserole.", "For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.", "Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.", "For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.", "Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping." ]
[Name] OAMc Freezer to Crockpot Italian Wedding Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-03-14T13:53:00Z [Description] Make and share this OAMc Freezer to Crockpot Italian Wedding Soup recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["onion", "carrot", "escarole", "Worcestershire sauce", "onion powder", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.9 [FatContent] 4.2 [SaturatedFatContent] 1.1 [CholesterolContent] 9.6 [SodiumContent] 531.8 [CarbohydrateContent] 25.9 [FiberContent] 4.3 [SugarContent] 8.1 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Label a 1-gallon freezer bag. Add all ingredients except chicken broth/stock and pasta. Remove air from bag, seal & lay flat in freezer. To prep: Thaw overnight in refrigerator. Add contents of freezer bag, broth/stock, and cook 6-8 hours on low. Add pasta for the last 30-60 minutes of cooking time.
[Name] Chipotle Lentil Tacos [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-03-14T18:33:00Z [Description] Make and share this Chipotle Lentil Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/jR3lNAtT6WZsIqg1Hr68_Lentil-Tacos-with-Mango-Guacamole.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "1/2", "2", "1/2", "2", "2", "2", "1", "4 -6", "2", "2", "1", "8 -12"] [RecipeIngredientParts] ["avocados", "mangoes", "red onion", "cilantro", "limes", "sea salt", "roma tomatoes", "chipotle pepper", "kale", "cumin", "chili powder", "sea salt", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.7 [FatContent] 30.3 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 1523.2 [CarbohydrateContent] 98.7 [FiberContent] 21.9 [SugarContent] 14.7 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the guacamole ingredients in a mortar and pestle and mash until your desired texture is reached. I like mine with some chunks in it. Set aside.", "Heat 2 tbsp of oil in a large skillet on medium heat.", "Add the tomatoes, and cook until they've lost their shape.", "Stir in the lentils and kale. Cook until kale is tender, about 5 minutes.", "Stir in the seasonings, and season with more sea salt to taste if necessary.", "Fill each tortilla with the lentil filling, then top with mango guacamole." ]
[Name] Coconut Banana French Toast [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-14T18:39:00Z [Description] Make and share this Coconut Banana French Toast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/mL4GQvuQLyVWryKHPVcE_BananaFrenchToast5-SM.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1/8", "1/2", "1/2", "2", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "arrowroot", "cornstarch", "ground cinnamon", "salt", "soymilk", "coconut milk", "vanilla extract", "coconut", "coconut oil", "bananas", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.3 [FatContent] 29.7 [SaturatedFatContent] 24.2 [CholesterolContent] 0.0 [SodiumContent] 759.7 [CarbohydrateContent] 114.9 [FiberContent] 8.7 [SugarContent] 25.5 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200°. In a wide mixing bowl, whisk together the flour, arrowroot, 1/2 teaspoon of cinnamon, and salt. Whisk in the soy milk, coconut milk, and vanilla extract. Place the coconut shreds in a wide flat bowl or plate. Preheat a large nonstick pan over medium heat. Once warm, pour a thin layer of coconut oil or vegan butter (about 2-3 tbsp] into the pan to coat the entire bottom. Dip each side of the bread in the batter mixture, and allow excess batter to drip off. Dip one side in the coconut shreds, then cook each side of the bread until golden brown, about 4 minutes each side. Repeat with the remaining slices. Oil the pan before each new slice. Keep toast warm in the oven until serving. Serve with sliced banana and maple syrup.
[Name] Saucy Oven Baked Pork Chops [AuthorId] 1803051243 [AuthorName] piratechic06 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-14T19:35:00Z [Description] Make and share this Saucy Oven Baked Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "2", "4"] [RecipeIngredientParts] ["soy sauce", "Worcestershire sauce", "vinegar", "brown sugar", "ketchup", "boneless pork chops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.6 [FatContent] 19.7 [SaturatedFatContent] 5.4 [CholesterolContent] 124.0 [SodiumContent] 467.3 [CarbohydrateContent] 9.7 [FiberContent] 0.1 [SugarContent] 8.9 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 350 degrees. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, vinegar, brown sugar, and ketchup. Place pork chops in a medium baking dish, and spread with 1/2 of the sauce. Bake pork chops for 30 minutes in preheated oven. Turn, and spread with remaining sauce. Continue baking for 30 minutes or until internal temperature of the pork chops reach 145 degrees.
[Name] Paella (Beef, Chicken and Chorizo) [AuthorId] 1070047 [AuthorName] tmem13 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-03-14T19:36:00Z [Description] Had a similar dish at this amazing restaurant in Saint Augustine, Florida and had to recreate for home! The restaurant had the traditional paella and a land-lover's version. I'm not a lover of seafood, so here goes... As a note: Pimento, olives, a little cayenne, shrimp (I can't stand the buggers but have added them for my husband), and sliced green onions have all made lovely additions at one time or another. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1070047/hDhFsiPTt2gRY6TKHSRw_10151519984651139.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Spanish", "European", "Summer", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "2", "2 1/2", "4", "1", "1/4", "1/4", NA, NA, "2"] [RecipeIngredientParts] ["chicken tenderloins", "red bell pepper", "garlic", "medium grain rice", "red onion", "saffron", "turmeric", "salt", "pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.1 [FatContent] 29.0 [SaturatedFatContent] 9.4 [CholesterolContent] 131.2 [SodiumContent] 813.6 [CarbohydrateContent] 76.2 [FiberContent] 2.5 [SugarContent] 4.7 [ProteinContent] 53.2 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Preheat oven to 400 degrees. Brown chicken with salt and pepper in separate skillet over med-high heat until cooked through (about 10 minutes]. Set aside and keep warm. Brown skirt steak with salt and pepper in separate skillet over med-high heat until medium rare (about 5 minutes]. Set aside and keep warm. Using paella pan (enamel/cast iron/dutch] with olive oil over med-high heat sauté onions, garlic, bell pepper, and chorizo until chorizo is browned (about 10 minutes]. Add rice, stock, turmeric, saffron and bring to a boil. Add the previously set aside proteins and frozen peas, stir all ingredients combined. Immediately place into preheated 400 degree oven for 20-30 minutes (or until liquid has evaporated]. Serve immediately.
[Name] Famous Saginaw, Mi. White Bread [AuthorId] 2001413383 [AuthorName] gibsonbuzz [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-03-14T19:37:00Z [Description] Taste's just like the Famous white bread recipe from Saginaw, Mi
[Name] Chili Recipe [AuthorId] 2001434412 [AuthorName] Connielocklear2235 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-14T19:38:00Z [Description] This chili is a must on a cold rainy day nothing is better than a big fat bowl of chili on a boring nothing to do day whip this recipe up and your going to be wanting more and more ! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001434412/5y4UrahVRLmQMGYPHvp3_1489465566954466775020.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "2 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["kidney beans", "great northern beans", "diced tomatoes", "onion", "hamburger", "salt", "pepper", "chili powder", "garlic powder", "oregano", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.9 [FatContent] 10.2 [SaturatedFatContent] 3.6 [CholesterolContent] 50.7 [SodiumContent] 718.7 [CarbohydrateContent] 32.0 [FiberContent] 11.1 [SugarContent] 5.9 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Finley dice the onion", "In a large pot put the hamburger meat and onion add a pinch of salt and pepper cook until tender", "Once the meat is no longer pink and the onions are tender strain it.", "Once the meat is back in the pot add both cans of the beans (do not drain ] and then the can of tomatoes.", "Stir everything together.", "Add the seasoning.", "Stir once more then let simmer on medium low hear for about a hour", "Note : make sure to stir the chili a few times while it's cooking.", "Once it's all done pick all your favorite chili topping for example cheese ,green onions ,sour cream and most important don't forgrt those crackers!(: I also like mine with corn bread now chow down ! Enjoy." ]
[Name] Vegan Oatmeal Pancakes With Banana [AuthorId] 2001434810 [AuthorName] Bobbi M. [CookTime] PT6M [PrepTime] PT8M [TotalTime] PT14M [DatePublished] 2017-03-14T19:38:00Z [Description] Make and share this Vegan Oatmeal Pancakes With Banana 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/2001434810/aGU3n29ySaW2U0MkJ4Yb_IMG_2527.JPG" [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["2/3", "2/3", "1", "2", "1", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["water", "baking powder", "flax seed meal", "cinnamon", "vanilla", "honey", "banana", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 230.5 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 771.6 [CarbohydrateContent] 50.0 [FiberContent] 6.9 [SugarContent] 14.3 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] 6 pancakes [RecipeInstructions] Stir batter together, may have lumps, that is OK. let sit 1 min while you heat skillet to medium. dissolve 1 tsp of coconut oil in skillet, pour in batter. Cook until bubbles form/pop and edges of pancake get browned, flip cook 1-2 mins more. Top with very thin slices of banana on each pancake and serve with warm maple syrup. AMAZING! Makes approx 6 pancakes.
[Name] Cambodian Curry [AuthorId] 2001435016 [AuthorName] atraveldiary [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-14T19:39:00Z [Description] Make and share this Cambodian Curry 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/2001435016/9kmJV5PQSCmCPFWj7TrT_papaya-salad-with-beef-atraveldiary.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Peppers", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "2", "1", NA, NA, NA, "2", "1", "3", "3", "5", "1", "2"] [RecipeIngredientParts] ["papaya", "red bell pepper", "yellow bell pepper", "shallots", "soy sauce", "black pepper", "cilantro", "basil", "palm sugar", "fish sauce", "lime juice", "garlic cloves", "lemongrass"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.0 [FatContent] 3.8 [SaturatedFatContent] 1.4 [CholesterolContent] 44.9 [SodiumContent] 1357.9 [CarbohydrateContent] 19.9 [FiberContent] 2.9 [SugarContent] 9.7 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Marinate the steak with 1 tbsp of soy sauce and black pepper, set it aside for 15 minutes or longer.", "Heat a gas or charcoal grill, grilling pan or in my case, a cast iron grill over high heat until very hot. Lower to medium-low heat and grill to desired doneness, 5-6 minutes per side for medium-rare. Transfer to a bowl and let rest for at least 10 minutes.", "Meanwhile, let's make the sauce. Cut the lemongrass stalk into thin slices. Pile the sliced lemongrass together to chop into smaller pieces. Transfer it into a small bowl. Add the rest of the sauce ingredients: salted crab juice, palm sugar, fish sauce, lime, chopped garlic, bird eye chilies and mix it well.", "Place the papaya into a mortar, add half of the sauce to the papaya and pound a few times just to soften the papaya. Use a spatula to turn the papaya and sauce mixture a few time in between the pounding in order to really mix the sauce in well. Scrap the papaya and sauce from the mortar and place it into a large mixing bowl. Set it aside for now.", "Trim away any excess fat from the steak and thinly slice across the grain. Pour the accumulated juices from the steak and the sliced steak into the papaya mixture. Add the remaining half of the sauce, red bell peppers, yellow bell peppers and shallot. Toss to combine. Taste it and add more salt, sugar or bird eye chilies to match your preference. Serve with rice, fresh basil and cilantro." ]
[Name] Sang Khaya Lapov (Pumpkin Custard Dessert) [AuthorId] 2001435016 [AuthorName] atraveldiary [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-03-14T19:41:00Z [Description] Sangkhaya lapov is a traditional Cambodian dessert usually made during festivals. It is usually pumpkin stuffed with egg custard, but this recipe has a japanese twist: matcha flavour custard. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001435016/lwgfDSorSxmjZxtfZXBT__Z1A8061.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pumpkin", "Vegetable", "Cambodian", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1", "1"] [RecipeIngredientParts] ["pumpkin", "unsweetened coconut milk", "palm sugar", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.9 [FatContent] 9.0 [SaturatedFatContent] 8.0 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 13.8 [FiberContent] 0.0 [SugarContent] 12.6 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a sharp knife, carve the top off the pumpkin like you would when making a Jack-O-Lantern, and remove seeds/fibres in the center. Keep the pumpkin top. Rinse off pumpkin and leave to dry. In a sauce pan on medium low heat, heat half of the coconut milk. Just before it comes to a rolling boil, remove from heat. Pour the heated coconut milk into a mixing bowl. Add the remaining half of the coconut milk and whisk. Add green tea powder, sugar, salt, vanilla extract, and mix thoroughly. Crack in the eggs. Whisk until just well mixed. Do your best to avoid creating air bubbles. Pour mixture into pumpkin. Don’t fill all the way to the top, leave some room for the custard to rise. Place the pumpkin into a steamer along with the carved top. Steam for 30-45 minutes on medium low heat. Leave to cool completely in the refrigerator for at least an hour, to allow the custard to set inches Serve and slice like a cake. Enjoy!
[Name] Daddy's Mac and Cheese [AuthorId] 1445224 [AuthorName] jdod13 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-03-14T19:42:00Z [Description] Make and share this Daddy's Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "8", "1/2", "2", "2", "8", "3"] [RecipeIngredientParts] ["milk", "butter", "all-purpose flour", "kosher salt", "elbow macaroni", "monterey jack cheese", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.6 [FatContent] 19.5 [SaturatedFatContent] 11.9 [CholesterolContent] 56.3 [SodiumContent] 691.2 [CarbohydrateContent] 65.0 [FiberContent] 2.6 [SugarContent] 2.5 [ProteinContent] 19.2 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Start large pot of salted water on stove to boil. Heat 4 cups of milk in microwave for 3-4 minutes just to warm. In large dutch oven heat butter to melt and whisk in flour over medium-high heat. Whisk until mixture starts to brown and smell nutty. Whisk in milk and continue to whisk until mixture thickens and is smooth. Add salt. Boil pasta until almost done according to package instructions. While pasta is boiling stir in cheeses starting with the feta and finshing with the jack. Add in small amounts and continue stirring. The feta may not completely incorporate. Add the cooked pasta to the sauce and stir to incorporate. If too thick or if going to serve much later add some of the reserved pasta water.
[Name] "Fried" Cauliflower Rice [AuthorId] 2001435229 [AuthorName] Jessica A. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-03-14T19:42:00Z [Description] Tastes like fried rice without the rice! Low calorie, low fat. This tasted even better the second day. This dish can be vegetarian or you can add meat, tofu and/or shellfish. Omit the egg if you don't eat eggs. TIP 1: Great dish to use up leftover grilled chicken or pork or beef. TIP 2: This is a one skillet, one bowl and one spatula dish. Have a larger serving bowl at the ready to hold cooked meat and egg while veggies cook. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001435229/CJ2NqJRRtm7JwRvrfLqU_1426452867386396.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "2", "2", "12", "1", "1/2", "1/2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "chicken thighs", "olive oil", "onion", "carrot", "peas", "garlic", "cauliflower", "low sodium soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.5 [FatContent] 26.8 [SaturatedFatContent] 6.7 [CholesterolContent] 310.3 [SodiumContent] 938.0 [CarbohydrateContent] 23.2 [FiberContent] 6.2 [SugarContent] 8.2 [ProteinContent] 33.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Have all ingredients chopped, shredded, riced, etc. prior to beginning the cooking process. Ricing cauliflower is easy peasy. Just cut up a head of cauliflower and put it in a food processor. Pulse until it resembles grains of rice. OR.buy it pre-riced. I find it at Trader Joes. Spray a large skillet with cooking spray and heat it on the stove. Medium high to medium heat depending on your equipment. Crack eggs into the skillet and immediately scramble them up using a spatula. When eggs are completely scrambled and cooked, transfer to a serving bowl. In the same skillet, respray with cooking spray and add the chicken thighs. Cook until done. Transfer to serving bowl, right on top of the egg. In same skillet, respray with cooking spray and add the shrimp. Cook until it turns pink. Be careful of overcooking! Transfer to serving bowl on top of chicken. In the same skillet, add oil and heat up over medium heat. Add the onion, carrots and garlic. Saute until onion is almost translucent. Add the cauliflower and saute until done--can take up to five minutes. Use the spatula to continually move the veggies around the pan to ensure even cooking. When cauliflower is nicely browned, add the egg, meat and shrimp back into the pan. Add the soy sauce and peas. Cook until peas are heated up. Enjoy!
[Name] Sopa De Marisco [AuthorId] 171904 [AuthorName] NVirginian [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-14T23:50:00Z [Description] I made this up from a combination of recipes found online because I couldn't find quite what I was looking for. This is a Salvadorean inspired seafood soup that is served in restaurants locally here and is made with a sofrito with a bit of cream added at the end. I hope you love it as much as we do! [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1 1/2", "1 1/2", "4", "2", "1", "1", "1", "2", "2 -3", "1/2", NA, "4"] [RecipeIngredientParts] ["red bell peppers", "olive oil", "chopped tomatoes", "garlic cloves", "saffron threads", "cilantro", "mussels", "shrimp", "scallops", "squid", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.9 [FatContent] 7.2 [SaturatedFatContent] 1.2 [CholesterolContent] 135.4 [SodiumContent] 939.3 [CarbohydrateContent] 12.2 [FiberContent] 2.6 [SugarContent] 4.1 [ProteinContent] 29.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large stock pot and add onions and red peppers. After they have softened a little add the poblano pepper, jalapeno, garlic and saffron threads. Let soften a little and add the tomatoes and heat throuugh. Place all of this in a blender with the handful of cilantro and puree. Return Sofrito to stock pot and add the fish stock. Heat to boiling and salt to taste. Add mussels, shrimp, fish and top off with crab legs or blue crabs. Cover and heat up to near boiling again. Add scallops and cover for just 2-3 minutes. Drizzle a bit of heavy cream in soup if desired. Ladle into large soup bowls, top with crab legs and garnish with cilantro.
[Name] Beet Salad Topped With Feta, Glazed Pecans and Balsamic Glaze [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-03-15T03:22:00Z [Description] Looking for something different and delicious to serve guests?  Try this simple beet salad recipe.
[Name] Buffalo Cauliflower Tots [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-03-15T04:35:00Z [Description] Gluten-free cauliflower tots that are a bit healthier because they're baked, and then tossed in buffalo hot sauce. Serve with ranch or blue cheese dressing on the side. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/6r9p04rUSCuvczp1hu5z_0S9A9212.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/29/nvdywoQOz3xylqZEOBAv_0S9A9202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/29/h4rwxRhTR5SKSLeKlFhf_0S9A9200.jpg"] [RecipeCategory] Vegetable [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "2", "1/2", "1/2", "1/4", "2", "1/3"] [RecipeIngredientParts] ["olive oil", "yellow onion", "cauliflower", "cauliflower", "eggs", "salt", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 4.0 [Calories] 168.9 [FatContent] 11.1 [SaturatedFatContent] 2.0 [CholesterolContent] 66.4 [SodiumContent] 958.1 [CarbohydrateContent] 14.4 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] 36 Tots [RecipeInstructions] Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and grease with cooking spray. Set aside. If using whole cauliflower, remove the outer leaves and core. Cut into large chunks and add half to a food processor. Plus until finely chopped, and becomes almost like a paste. Transfer to a bowl, and continue chopping the rest of the cauliflower in the same way. If using just the stalks of cauliflower you've saved, chop up the stalks and proceed as directed. Once all of the cauliflower has been chopped up, transfer it onto several layers of cheesecloth, bundle up and then squeeze all of the moisture out of it, as much as you possibly can. Transfer to a large bowl, and set aside. Set a frying pan over medium-high heat with the oil. Once hot, add in the onions and cook until softened, about 5 minutes. Allow to cool and then add into the bowl with the cauliflower. Add in the almond flour, egg whites, teaspoon hot sauce, salt, and cayenne pepper, stirring until well combined. Using a small ice cream scoop, or a tablespoon measuring spoon, portion out a bit of the mixture onto your hands and shape into a tot, placing onto the prepared baking sheet. Spray them all with cooking spray and bake for 8 minutes. Flip over and continue cooking for another 8 minutes or until golden brown and crispy. Toss the cooked tots with hot sauce and transfer to a serving dish. Serve with ranch or blue cheese dressing on the side for dipping.
[Name] Juice Pulp Veggie Burgers [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-15T04:47:00Z [Description] These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/nRY1MewRtq5wIt8Zb6t5_0S9A9263.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/30/Gi1kws8RkeSDVg5tzOBV_0S9A9226.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/30/vahNgt8lQSaeIsQD6hXW_0S9A9231.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "2", "1", "1/2", "1", "2", "1", "3/4", "2", "6", "2", "6", "2"] [RecipeIngredientParts] ["carrots", "onion", "garlic cloves", "dried oregano", "cumin", "salt", "chili powder", "egg", "coconut oil", "mayonnaise", "mustard", "lettuce leaves", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.3 [FatContent] 6.5 [SaturatedFatContent] 4.4 [CholesterolContent] 31.0 [SodiumContent] 566.9 [CarbohydrateContent] 20.2 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one. Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way. To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.
[Name] Jim's EZ Meat Marinade [AuthorId] 2022831 [AuthorName] jimf57 [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-03-15T13:31:00Z [Description] Make and share this Jim's EZ Meat Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Poultry", "Meat", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "3", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["soy sauce", "Worcestershire sauce", "garlic", "honey", "brown sugar", "olive oil", "garlic powder", "ground ginger", "onion powder", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.8 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1091.9 [CarbohydrateContent] 13.6 [FiberContent] 0.5 [SugarContent] 8.9 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] 1 Batch [RecipeInstructions] Mix all ingredients in a bowl. Pierce meat several times with a fork and place in a sealable storage bag. Pour marinade mixture into the bag and seal. Maneuver meat to coat with marinade and refrigerate for 2 to 6 hours. Turn meat over once while meat is marinading. Remove meat from marinade and discard any left over marinade. Cook meat according to your recipes directions.
[Name] Crockpot Irish Beef Stew [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-03-15T14:16:00Z [Description] Make and share this Crockpot Irish Beef Stew 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/Z1oqXbo4TBi8VtPj51cO_8.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["4", "6", "1", "6", "1", "1/4", "1/2", "2", "3", "2", "2", "4", "3", "2 1/2"] [RecipeIngredientParts] ["celery", "yellow potatoes", "sweet onion", "garlic cloves", "peas", "olive oil", "dry red wine", "Worcestershire sauce", "horseradish", "black pepper", "sea salt", "dried oregano", "fresh parsley", "water", "low sodium beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.9 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 689.4 [CarbohydrateContent] 40.6 [FiberContent] 8.8 [SugarContent] 7.2 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Trim fat from roast and cut into 1\" cubes. Clean carrots and celery and slice to about 1/4\" thickness. Wash potatoes (no need to peel yellow/golden potatoes] and cut into 1\" cubes. Clean onion; cut in half and slice (about 1/4\" slices]. Clean garlic and roughly chop. Place olive oil in a large skillet and heat to medium high. Add beef and brown on all sides, seasoning with half of the oregano, salt and pepper. Add carrots, celery and garlic to pan. Saute for 5 to 6 minutes, stirring frequently. Place meat and vegetable mixture in a 6 to 8 quart crockpot. Add potatoes, onion and peas. Pour in red wine and beef broth or water. Add horseradish, Worcestershire sauce, salt, pepper, oregano and parsley. Stir well and cook on high for 4 to 5 hours or low for 7 to 8 hours. Serve with crusty bread and a crisp green salad. This recipe serves 8.
[Name] Multigrain Struan Bread from Craftsy [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT48H [PrepTime] PT1H [TotalTime] PT49H [DatePublished] 2017-03-15T16:55:00Z [Description] The best sandwich bread I've ever made, lots of ancient grains. Does take some pre-planning as must start the grains soaking and cooking the rice a day in advance, but so worth every step it takes. The cook time includes the grain prep the day before and I guessed at serving size as it depends on how you slice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/NK9y7gh5SBm27Bvya07Y_Struan%20sliced.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1 1/2", "4", "1/4", "1", "2", "1/4", "2 1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cornmeal", "quinoa", "rolled oats", "water", "whole wheat flour", "instant yeast", "kosher salt", "brown rice", "honey", "buttermilk", "egg", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.1 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 15.9 [SodiumContent] 408.2 [CarbohydrateContent] 47.9 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 8.4 [RecipeServings] 12.0 [RecipeYield] 2 Loaves [RecipeInstructions] DAY ONE: Whisk together all day one grains with 1 1/2 cups water in small mixing bowl. Cover with plastic wrap and leave at room temperature overnight. Cook enough brown rice so you will have 1/2 cup. Put cooked rice in refrigerator to cool till needed. DAY TWO: In mixing bowl add bread flour, whole wheat flour, instant yeast, salt, brown sugar, brown rice and honey. Stir to distribute dry ingredients. Add soaker from day one and buttermilk. Mix on low speed with dough hook for 4 minutes to form wet, course dough. Switch to medium low speed and continue mixing for another 4 minutes, adjusting flour or water as needed, to make supple, tacky dough. Sprinkle a little bread flour on work surface and transfer dough to floured surface. Knead dough by hand for an additional minute or as needed. Dough should feel soft and supple but not sticky and should have a nice sheen. Internal temperature of dough should be between 77 and 81. Form the dough into a ball and place in lightly oiled bowl. Set dough aside for 5 minutes and wipe down work surface. Wipe clean work surface with about 1/2 teaspoon of vegetable oil to make an oil slick. Transfer dough to to the oil slick and perform one stretch and fold. Dough should firm up slightly but still feel supple, Form dough back into a ball and return to bowl. Repeat stretch and fold after 5 minutes, and then once more after another 5 minutes for a total of three. After final fold, form dough into ball and return to bowl, cover and let ferment at room temperature for about 2 hours or until doubled in size. After doubled in size, divide into two and place in loaf pans prepared with spray. Brush surface with egg white wash and garnish tops of loaves generously with poppy seeds. Mist top of loaves lightly with spray oil, cover loosely with plastic wrap and proof at room temperature for about 90 minutes, or until grown about 1 1/2 times in size, cresting over loaf pans. Place loaves in a preheated oven at 350. Bake until loaves are golden brown on tops and bottoms, about 45 minutes. The internal temperature of bread should be about 190. Transfer loaves to a cooling rack and cool for at least one hour before serving.
[Name] Fluffy Buttermilk Pancakes With Praline Bacon [AuthorId] 2001437259 [AuthorName] Joy the Baker [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-15T18:08:00Z [Description] These delicious pancakes, paired with sweet-and-salty bacon, are guaranteed to make your morning extra delicious. From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001437259/1gtk2fWbTWCZG7tMa56i_Buttermilk%20Bacon%20Pancakes.jpg" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4", "2", "2", "2", "1", "1", "2", "4", "2", "2", NA, NA] [RecipeIngredientParts] ["bacon", "pecans", "brown sugar", "black pepper", "all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "eggs", "unsalted butter", "buttermilk", "pure vanilla extract", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.1 [FatContent] 47.9 [SaturatedFatContent] 17.5 [CholesterolContent] 137.0 [SodiumContent] 1462.2 [CarbohydrateContent] 50.8 [FiberContent] 1.6 [SugarContent] 17.5 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] FOR THE PRALINE BACON: Place a rack in the upper third of the oven and preheat to 400 degrees F. Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes. In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture. Bake for 10 to 12 more minutes, until browned and bubbling. FOR THE PANCAKES: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well. On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary. Serve with maple syrup.
[Name] My Favorite Breakfast Sandwich [AuthorId] 2001437259 [AuthorName] Joy the Baker [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-15T18:09:00Z [Description] Folded scrambled eggs and spicy brown sugar sausage patties are the secret ingredients that make this sandwich really sing! From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001437259/z3gjj7RfCdtIzAZ5O7XQ_The%20Ultimate%20Breakfast%20Sandwich.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "1", "1", "1", "3", "1", "2", "2", "4", "6", "6", "6", "1/4", "6", "3/4", "6", NA, NA, NA] [RecipeIngredientParts] ["crushed red pepper flakes", "dry mustard", "nutmeg", "fennel seed", "ground cloves", "ground pork", "fresh chives", "brown sugar", "kosher salt", "cracked black pepper", "canola oil", "eggs", "soy sauce", "black pepper", "sharp cheddar cheese", "English muffins", "ketchup", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.9 [FatContent] 41.5 [SaturatedFatContent] 14.6 [CholesterolContent] 266.0 [SodiumContent] 1190.5 [CarbohydrateContent] 41.8 [FiberContent] 6.9 [SugarContent] 5.0 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] 6 sandwiches [RecipeInstructions] ["MAKE SPICY BROWN SUGAR SAUSAGE PATTIES:", "In a spice grinder, or with a mortar and pestle, combine the bay leaf, red pepper flakes, mustard, nutmeg, fennel, and cloves. Pulse until you have a fine powder.", "In a medium bowl, combine the ground spice mixture with the pork, chives, brown sugar, salt, and pepper. Using your hands or a spoon, thoroughly combine the ingredients.", "In a heavy-bottomed skillet set over medium heat, heat 2 tablespoons of oil. Divide the meat mixture into twelve portions and shape into 1-inch-thick patties. Working in batches, cook the sausage patties 5 to 6 minutes per side, until browned on both sides, adding more oil as necessary between batches. Transfer to paper towels to drain, and serve warm.", "To freeze, individually wrap the cooked patties in a plastic wrap and store for up to 2 months in the freezer. To reheat, gently warm in a greased skillet. You will need 6 patties to make sandwiches.", "MAKE FOLDED SCRAMBLED EGGS:", "In a small bowl, whisk together the egg, milk, soy sauce, and pepper.", "In a 6-inch nonstick skillet set over medium heat, melt the clarified butter.", "TIP: Make sure you don't pour all the wet mixture. Do it at one egg at a time to yield 6 folded scrambled eggs.", "Pour the egg into the hot pan, tilting the pan to create a very thin, almost crepe-like layer. Reduce the heat to low and sprinkle the center 4-inch circle of egg with the cheese. Use a very thin spatula to fold the sides of the egg over the melting cheese, creating a small square. It’s ready now, and won’t last long, so slide it onto toast, into a sandwich, or something quickly and enjoy!", "BUILD SANDWICHES:", "Spread the English muffins with as much ketchup, mayonnaise, and hot sauce as you’d like. Top with warm folded scrambled eggs, warm sausage patties, and the English muffins tops. Wrap in waxed paper so that it covers half of the sandwich (and presumably keeps your hands clean]. Enjoy warm." ]
[Name] Homemade Lunchables [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-15T19:37:00Z [Description] The perfect snack or light lunch, these homemade lunchables are basically a cheese plate with crackers! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112113/B03X41GJTmG5COhkwFOA_0S9A8550.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/36/ybpORw67TRmfnScvZhyr_0S9A8527.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/36/bsATkqtdRpapLxz2DSEB_0S9A8521.jpg"] [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "8", "8", "8", "1/2", "1/2"] [RecipeIngredientParts] ["cheddar cheese", "colby-monterey jack cheese", "fresh raspberries", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 840.8 [FatContent] 64.5 [SaturatedFatContent] 27.3 [CholesterolContent] 139.6 [SodiumContent] 1890.4 [CarbohydrateContent] 28.8 [FiberContent] 2.5 [SugarContent] 4.8 [ProteinContent] 36.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice the cheddar cheese and colby-monterey jack cheese into thin slices, and then cut into squares. You can leave the squares as is, or you can cut them out into fun shapes using a small cookie cutter. To assemble, lay out the cheese, meats, and crackers in rows onto a platter or cutting board. Fill small bowls with the nuts and fresh berries.
[Name] Mandarine Orange (Tangerine) Cake [AuthorId] 2001435988 [AuthorName] Pushok [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2017-03-15T21:33:00Z [Description] Make and share this Mandarine Orange (Tangerine) Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001435988/wh87eeTfSvaQz78UJsVU_image.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Southwest Asia (middle East]", "Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "200", "4", "1 1/2", "1 1/2", "1 1/2", "1", "1", "1 1/2", "1 1/2", "200", "4", "1"] [RecipeIngredientParts] ["mandarin oranges", "butter", "eggs", "flour", "sugar", "walnuts", "vanilla", "sweetened condensed milk", "baking soda", "apple cider vinegar", "butter", "mandarin oranges", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.8 [FatContent] 45.8 [SaturatedFatContent] 19.9 [CholesterolContent] 138.3 [SodiumContent] 437.8 [CarbohydrateContent] 48.7 [FiberContent] 2.1 [SugarContent] 34.0 [ProteinContent] 8.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven 180 C and grease 2 23-24 cm baking pans. Beat the butter and eggs until fluffy, add eggs one at a time continuing to beat. Grind walnuts and mandarines (with skin] in a meat grinder or food processor. Add the mandarine mixture together with all its juices to the batter. Add 2 tbsp condensed milk, vanilla, apple vinegar, flour and baking soda. Divide the batter into the pans and bake for some 35 minutes or until a tooth-stick inserted in the middle comes out clean. Beat the butter and gradually add the rest of the condensed milk. Add grind mandarines and walnuts. Once the cake has cooled, top one layer with the cream, then place the other layer on it. Cover the entire cake with cream. Refrigerate for 1 hour and enjoy!

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