Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Oreo Truffles [AuthorId] 2001436057 [AuthorName] olivemanhatten [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-03-15T21:34:00Z [Description] Make and share this Oreo Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["16", "4", "1", NA, "1", NA, "1"] [RecipeIngredientParts] ["cream cheese", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.9 [FatContent] 5.5 [SaturatedFatContent] 2.6 [CholesterolContent] 8.4 [SodiumContent] 82.8 [CarbohydrateContent] 10.1 [FiberContent] 0.4 [SugarContent] 6.4 [ProteinContent] 1.3 [RecipeServings] 16.0 [RecipeYield] 4 cookies [RecipeInstructions] Put Oreos and cream cheese into gallon sized bag and seal bag. Mix the ingredients well. Melt chocolate in microwave until smooth. Put parchment paper on cookie sheet and roll Oreo mixture into 16 balls. Place on cookie sheet. Pour melted chocolate onto Oreo truffles. Add candy sprinkles onto chocolate. Put in fridge for 10 minutes. Take out and enjoy!
[Name] Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup [AuthorId] 844307 [AuthorName] JG-TKD [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2017-03-15T21:35:00Z [Description] I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "Low Cholesterol" [RecipeIngredientQuantities] ["1", "2", "1", "12", "8", "1/2", "1/2", "4", "2", "1", "8", "1", NA] [RecipeIngredientParts] ["onion", "garlic", "celery", "potatoes", "pepper", "paprika", "water", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 9.7 [SaturatedFatContent] 5.3 [CholesterolContent] 30.5 [SodiumContent] 367.3 [CarbohydrateContent] 38.6 [FiberContent] 6.4 [SugarContent] 7.1 [ProteinContent] 11.8 [RecipeServings] 11.0 [RecipeYield] 5 1/2 quarts [RecipeInstructions] ["Place everything except cabbage and cheese in a 6 quart crockpot.", "Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.", "Add water to almost cover the ingredients (about 2 cups when I made it].", "Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.", "add in cheeses and blend again, or let melt and stir.", "This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well." ]
[Name] Tasty Mince and Spaghetti Casserole [AuthorId] 1581225 [AuthorName] micro_ang [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-03-15T21:35:00Z [Description] A colleague gave me this recipe, and it came from a cookbook, but unfortunately I don't know which one. This is exactly as the title says, a very tasty casserole featuring minced beef and spaghetti, but with the additions of a white sauce and mushrooms. Can be stored, covered in the fridge and tastes great the next day. Is also suitable for freezing. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Meat", "Australian", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "1", "1", "1", "500", "425", "125", "2", "2", "1/2", "30", "2", "1 1/2"] [RecipeIngredientParts] ["spaghetti", "olive oil", "onion", "garlic clove", "minced beef", "tomato puree", "mushrooms", "parsley", "sugar", "parmesan cheese", "butter", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 809.1 [FatContent] 36.5 [SaturatedFatContent] 16.1 [CholesterolContent] 124.8 [SodiumContent] 409.3 [CarbohydrateContent] 76.2 [FiberContent] 5.2 [SugarContent] 10.9 [ProteinContent] 43.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add pasta to large pan of boiling water. Boil, uncovered, until just tender, drain. Heat oil in pan, add onion and garlic, cook, stirring until onion is soft. Add beef, cook, stirring. until browned. Stir in puree, bring to the boil and simmer covered 15 minutes. Stir in mushrooms, parsley and sugar, simmer uncovered for a further 5 minutes. To make sauce, melt butter in a pan, add flour, stir over heat until bubbling. Remove from heat, gradually stir in milk. Stir over heat until sauce boils and thickens. Spread half the pasta into an 8 cup capacity casserole dish, then top with beef then remaining pasta. Pour over sauce, then sprinkle with cheese. Bake in a moderately hot oven for 15 minutes or until lightly browned on top.
[Name] The Classic Skinny Mule by Blue Ice Vodka [AuthorId] 2001436993 [AuthorName] erica [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-15T21:35:00Z [Description] A twist on the classic Moscow Mule, Blue Ice Vodka let's you enjoy this signature drink for less calories without sacrificing taste. With only 52 calories per ounce, Blue Ice Vodka is the number one rated American made potato vodka. Learn more about Blue Ice Vodka at www.blueicevodka.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/41/W0hnDtVoT5WiKQDhwdgj_Blue%20Ice%20Vodka%20Skinny%20Mule.jpg" [RecipeCategory] Birthday [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "1/2", "1 -2"] [RecipeIngredientParts] ["vodka", "fresh lime juice", "ginger beer", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 2.2 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Lightly shake vodka, lime juice, and simple syrup. Add ginger beer and shake. Serve in a copper mug and garnish with lime wedge.
[Name] Air Fried Easy Sweet Pepper Poppers [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-03-15T21:35:00Z [Description] Make and share this Air Fried Easy Sweet Pepper Poppers 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/KkH2G6g1TECxfJfGpwh6_20170306_140559-3.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "8", "5", "20"] [RecipeIngredientParts] ["mini sweet peppers", "cream cheese", "wonton wrappers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.3 [FatContent] 8.1 [SaturatedFatContent] 4.4 [CholesterolContent] 26.4 [SodiumContent] 164.7 [CarbohydrateContent] 10.6 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 3.0 [RecipeServings] 10.0 [RecipeYield] 2 poppers [RecipeInstructions] in a small bowl combine cream cheese and minced jalapeno's. Cut the tops off of the sweet peppers and clean out the insides. Stuff the peppers tightly with the cream cheese mixture. Put one pepper in each wonton wrapper. Wipe the edges of the wonton wrapper with water. Roll the stuffed peppers into the wrapper and seal tightly pressing on the moistened edges. Spray the bottom of the fryer basket with cooking spray. Lay the poppers in the basket without overcrowding. Spray the tops of the poppers with cooking spray. Place in the air fryer for 5-10 minutes or until golden brown. Let stand for a couple of minutes before eating because they will be very hot.
[Name] Rock Star Cheesy Stuffed Meatloaf [AuthorId] 253974 [AuthorName] FLUFFSTER [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-15T21:36:00Z [Description] This recipe comes from joyouslydomestic.com and is the best meatloaf recipe I've ever come across! I like to stuff the meatloaf with Mozzarella and top it with marinara sauce, making it sort of an Italian theme. You can also use a Mexican blend of cheese and top with salsa, so there are many ways to go with this recipe! I sometimes use croutons that you can buy at the store instead of the saltines. Just put them in a bag and crush them with a rolling pin and measure the same as the saltines. Times are approximate. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1/4", "1", "1", "1/2", "1", "1/4", "2", "2", "3"] [RecipeIngredientParts] ["egg", "garlic cloves", "onion", "green bell pepper", "salt", "fresh ground black pepper", "seasoning salt", "ketchup", "Worcestershire sauce", "mozzarella cheese", "cheddar cheese", "colby"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.3 [FatContent] 8.2 [SaturatedFatContent] 4.6 [CholesterolContent] 53.4 [SodiumContent] 779.7 [CarbohydrateContent] 10.1 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Spray a loaf pan with non-stick spray. Combine all of the ingredients except for the cheese in a large mixing bowl. Do not over mix. Divide the meat mixture in half. Spread half of the meat mixture onto the bottom of the loaf pan. Lay down the slices of mozzarella cheese and top with the shredded cheese. Spread out the other half of the meat mixture on top of the cheese being careful not to disrupt the cheese layer too much. You can run a rubber spatula down the sides to really press the meat in towards the loaf to help seal everything inches You really want to seal in the cheese so that it doesn't ooze out. Squirt some of the reserved ketchup onto the top of the loaf. Spread it with a spatula, if desired. Bake, uncovered for 1 hour. Allow to rest for 5 minutes before slicing and serving. Plan to eat immediately upon slicing so that the melted cheese does not cool too much and firm up.
[Name] Butternut and Turnip Soup [AuthorId] 337963 [AuthorName] puppitypup [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-03-15T22:41:00Z [Description] Okay, before you turn up your nose, just hear me out :) Butternut soup always tastes a little too sweet for me, so today I tried adding a turnip. It was the perfect complement, now the taste is just right. For me at least! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/337963/dwkTS5B5RGmn4andCqi8_IMG_20170315_152732841.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 60 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 -2", "2", "1", "1", "1 1/2", "4", "3", "3", "2", "1 -2", "1 -2", NA] [RecipeIngredientParts] ["olive oil", "butter", "onion", "carrot", "garlic", "turnip", "chicken bouillon", "water", "butter", "flour", "milk", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.4 [FatContent] 6.3 [SaturatedFatContent] 3.3 [CholesterolContent] 12.7 [SodiumContent] 249.3 [CarbohydrateContent] 22.8 [FiberContent] 3.8 [SugarContent] 5.0 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil and butter over medium heat, add onion and carrots and saute until soft. Add garlic and saute a few more minutes. Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe. Add squash, turnip and bouillon, then just enough water to barely cover the veggies. Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender. Select a pan to make the roux (white sauce]. I use a large, wide pan, large enough to hold the roux plus the vegetable soup. Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat. Puree the vegetable soup in blender until smooth, then stir it into the thickened roux. Add the spices, salt and pepper to taste.
[Name] Cauliflower Soup [AuthorId] 337963 [AuthorName] puppitypup [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-03-15T23:39:00Z [Description] The original recipe, from Taste of Home, included cheddar cheese. But we had a taste test last night, with this outcome: 3 liked it best without the cheese, 2 liked it with the cheese and 1 was too diplomatic to choose :) I definitely prefer it without the cheese. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Winter", "Weeknight", "< 60 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1 -2", "2", "1", "1 1/2", "4", "3", "3", "2", "1 -2", "1 -2", NA] [RecipeIngredientParts] ["olive oil", "butter", "onion", "carrot", "garlic", "cauliflower", "chicken bouillon", "water", "butter", "flour", "milk", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.7 [FatContent] 6.3 [SaturatedFatContent] 3.3 [CholesterolContent] 12.7 [SodiumContent] 255.4 [CarbohydrateContent] 8.9 [FiberContent] 2.2 [SugarContent] 2.7 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil and butter over medium heat, add onion and carrots and saute until soft. Add garlic and saute a few more minutes. Add a bit of salt at each stage of the recipe, with a bit more at the end if needed. Add the cauliflower, then just enough water to barely cover the veggies. Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender. Select a pan to make the roux (white sauce]. I use a large, wide pan, large enough to hold the roux plus the vegetable soup. Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat. Puree the vegetable soup in blender until smooth, then stir it into the thickened roux. Add the spices, salt and pepper to taste.
[Name] Peanut Butter Chocolate Drops Muffins [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-16T12:50:00Z [Description] Make and share this Peanut Butter Chocolate Drops Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/1XpCRluRes7COgalPMew_EC_Peanut%20butter%20chocolate%20drops%20muffins.jpg" [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2", "2", "160", "100", "2", "1", "130"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "sea salt", "butter", "creamy peanut butter", "light brown sugar", "eggs", "milk", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.9 [FatContent] 16.1 [SaturatedFatContent] 6.9 [CholesterolContent] 38.9 [SodiumContent] 262.7 [CarbohydrateContent] 30.8 [FiberContent] 3.6 [SugarContent] 9.6 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside. In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined. Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops. Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops. Bake the muffins at 220<U+1D52>C for 5 minutes. Reduce temperature to 190<U+1D52>C and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.
[Name] Roasted Cabbage and Potatoes in the Crockpot [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-03-16T13:01:00Z [Description] This year I'm using this recipe to serve with corned beef. It's from ayearofslowcooking.com, and I'm adding a few carrots as well. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "10 -14", "10 -12", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["cabbage", "potatoes", "garlic cloves", "olive oil", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.1 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 642.4 [CarbohydrateContent] 88.6 [FiberContent] 14.0 [SugarContent] 10.3 [ProteinContent] 11.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash vegetables.", "cut potatoes into 1 inch chunks.", "cut cabbage into wedges.", "throw veggies into the crockpot with the whole garlic cloves.", "add olive oil, salt, pepper, and balsamic vinegar.", "toss with hands to coat thoroughly.", "DO NOT ADD WATER.", "cook on high for 3 hours or low for 4-6 hours.", "The vegetables are done when the potatoes reach desired tenderness.", "The cabbage will get a little carmelized and crispy around the edges where they touch the crock walls. That's okay--it tastes good!" ]
[Name] Reverse Seared Pork Chops [AuthorId] 34122 [AuthorName] surus [CookTime] PT35M [PrepTime] PT24H [TotalTime] PT24H35M [DatePublished] 2017-03-16T19:42:00Z [Description] The method of reverse searing meat is new to me. I read several articles about it and found this recipe by J. Kanji Lopez-Alt of Serious Eats. I tried it last night without the 8-24 hours of dry brining. He recommends rib chops from the blade end. I had center cut. They were still the best pork chops we ever had. I will next try it with steak. Posting here for safe keeping. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1 1/2", NA, "2", "2", "1", "8"] [RecipeIngredientParts] ["kosher salt", "sugar", "fresh ground black pepper", "butter", "shallot", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.7 [FatContent] 43.1 [SaturatedFatContent] 15.0 [CholesterolContent] 167.8 [SodiumContent] 7188.5 [CarbohydrateContent] 4.8 [FiberContent] 0.0 [SugarContent] 3.1 [ProteinContent] 41.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pat chops dry with a paper towel. Combine salt and sugar and season pork generously on all sides. Put on wire rack on rimmed baking sheet and refrigerate uncovered at least 8 hours and up to 24. The next day, preheat oven to 250* F Place baking sheet with pork chops in oven and cook until an instant read thermometer inserted in the center of a chop registers 100-110F for medium rare, about 30 minute or 110-120F for medium, about 35 minute. Heat oil in a stainless steel or cast iron skillet over high heat until smoking. Place chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes. Add butter, shallots and thyme to skillet. Continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well crusted, about 2 minutes longer. Hold chops with tongs and sear the fat on the sides about another minute. Transfer chops to a clean rack set in a rimmed baking sheet and let rest 3-5 minutes. Reheat drippings in pan and pour over chops just before serving.
[Name] Oatmeal Honey Cinnamon Quick Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-03-16T19:56:00Z [Description] Make and share this Oatmeal Honey Cinnamon Quick Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/wOOTykh3SeGHGOpuhDzi_10.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "2", "2 1/2", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["honey", "water", "butter", "eggs", "flour", "quick-cooking oats", "baking soda", "baking powder", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.9 [FatContent] 9.2 [SaturatedFatContent] 5.2 [CholesterolContent] 51.3 [SodiumContent] 231.7 [CarbohydrateContent] 42.5 [FiberContent] 1.7 [SugarContent] 17.6 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Heat oven to 350 degrees. Grease and flour a 9\" x 5\" loaf pan. Place butter, water and honey in a large bowl. Beat well. Beat in eggs. In a medium bowl, combine the flour, one cup of oats (reserving the 2 Tbsp. for the top], baking soda, baking powder and cinnamon. Mix well and add to the butter, honey, egg mixture. Beat at high speed for 3 to 4 minutes. Spread evenly in prepared loaf pan. Sprinkle top with the 2 tablespoons of oats. Bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in center of bread comes out clean. Remove from oven and loosen sides of bread with a sharp knife. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely. Enjoy! One 9\" x 5\" loaf.
[Name] ASPARAGUS STUFFED CHICKEN BREAST [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-03-17T12:54:00Z [Description] You know how much I love when a dinner comes together quickly? Well, this Asparagus Stuffed Chicken Breast meets all those expectations and then some! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", NA, "9 -12", "3", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "lemon zest", "asparagus spears", "provolone cheese", "garlic powder", "paprika", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.9 [FatContent] 19.2 [SaturatedFatContent] 7.0 [CholesterolContent] 84.1 [SodiumContent] 258.2 [CarbohydrateContent] 3.0 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 29.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Cut the chicken breast in half, length-wise, leaving it intact on one side (creating a pocket to stuff]. Season the inside of the chicken breast with salt and pepper and a pinch of lemon zest. Lay the provolone cheese and 3 to 4 stalks of asparagus in the center of each chicken breast and fold over, enclosing the filling. Season the outside of the chicken breast with salt, pepper, garlic powder and paprika. Coupons. Heat a large, oven safe skillet (I use cast iron] over medium-high heat and add the 1 tbsp olive oil, swirling around to coat the bottom of the skillet. Cook the chicken top side down, for 3 to 5 minutes, until the chicken easily releases from the pan and is golden brown on top. Flip the chicken over and cook an additional 3 to 5 minutes to sear the bottom side. Carefully cover the skillet with tinfoil and place in the preheated oven. Bake for an additional 15 minutes, or until the internal temperature of the chicken reaches 155 degrees. Carefully remove the skillet from the oven and let sit, covered, for about 5 minutes. The temperature of the chicken should rise to meet 160 degrees and will be super tender and juicy! Enjoy! Notes. If you do not have an oven safe skillet, use a regular skillet and then transfer chicken breast to a baking dish and cover with foil before placing in oven. It was too salty 1st time I made this, so I would cut back on it, or leave it out alltogether.
[Name] Hearty Rabbit Stew With Vegetables [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT2H40M [PrepTime] PT15M [TotalTime] PT2H55M [DatePublished] 2017-03-17T14:52:00Z [Description] We were given a rabbit carcass by a friend and neighbor who raises them for personal use, so I went on the web in search of easy, flavorful recipes. This was divine! The original recipe called for a home-made seasoning salt, but store-bought was fine. From a site called thespruce.com. [Images] character(0) [RecipeCategory] Rabbit [Keywords] ["Wild Game", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1", "2", "1", "1", "1", "1", "4", "4", "2", "4", "4", "1/3"] [RecipeIngredientParts] ["rabbit", "all-purpose flour", "butter", "celery", "onions", "seasoning salt", "salt", "pepper", "bay leaf", "chicken broth", "dry red wine", "carrots", "potatoes", "mushrooms", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.5 [FatContent] 7.2 [SaturatedFatContent] 4.0 [CholesterolContent] 15.3 [SodiumContent] 996.9 [CarbohydrateContent] 50.1 [FiberContent] 5.8 [SugarContent] 6.9 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dredge the rabbit pieces with the 1/2 cup of flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil. Reduce heat to a simmer, cover and simmer for 2 hours. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened. Serve the stew with biscuits and a salad.
[Name] Aperol Spritz Tower [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-17T15:54:00Z [Description] Impress friends and foes alike with this 3-tier spritz tower. The best part, this impressive cocktail display won't break the bank. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/52/GZpLFn4CSaCQfjrAlRmg_-FINAL-1738-ChampagneTower-AllieWist.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/52/cPnOE5cBSBGxhC0B4qrG_-FINAL-1848-ChampagneTower-AllieWist.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/52/JjC6wiJbTImR4cZbIsFQ_-FINAL-1825-ChampagneTower-AllieWist.jpg" ] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1.5", "1/2", "1/2"] [RecipeIngredientParts] "seltzer water" [AggregatedRating] nan [ReviewCount] nan [Calories] 65.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] This cocktail is meant for 14 4-ounce plastic coupes (56 ounces in total] arranged like a Champagne tower with a 3x3 base. If you are using larger coupes, adjust the cocktail accordingly. Pour aperol (375 ml] into a pitcher. Add the bottle and a half (or 1125ml] of prosecco. Top with a half liter of seltzer. Quickly, but gently, pour into the top coupe on your Champagne tower. The beverage will cascade into the glasses on the lower levels. Serve immediately.
[Name] Rustic Olive Flatbread from King Arthur Flour [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-03-17T19:57:00Z [Description] A type of flatbread similar to focaccia. Using an olive artisan bread flavor that is available from King Arthur; however I'm thinking you could also just finally chop black olives, season with a little salt and use that. They also recommend using 2 tablespoons of Dough Improver which is optional, but helpful; also from KAF [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/4jYWRgUaRUaIZdAVmCQg_Olive%20flat%20bread.JPG" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/4", "1", "1 1/2", "1", "3", "2", "1", NA, NA] [RecipeIngredientParts] ["unbleached all-purpose flour", "instant yeast", "salt", "dry milk", "olive oil", "water", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.7 [FatContent] 4.8 [SaturatedFatContent] 0.9 [CholesterolContent] 2.2 [SodiumContent] 340.9 [CarbohydrateContent] 2.0 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 1.0 [RecipeServings] 10.0 [RecipeYield] 1 Large flatbread [RecipeInstructions] DOUGH: Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough. Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk. Gently deflate dough and shape into a 10\" x 12\" oval on lightly greased parchment. TOPPING: Brush lightly with olive oil and sprinkle with sea salt. For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2\" to allow for rising]. Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack. With baker's peel transfer flatbread on its parchment to heated stone. Bake for 20 to 25 minutes, until golden brown. Remove from oven, transfer to rack to cool. HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.
[Name] Egg White Breakfast Cups [AuthorId] 444581 [AuthorName] THESSIG [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-17T20:41:00Z [Description] Easy, healthy make-ahead breakfast for those who have to dash out the door or eat on the run. Be creative, you can add to this recipe and use any ingredient you could imagine for an omelette. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["fresh spinach", "cherry tomatoes", "salt", "black pepper", "onion", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 168.8 [CarbohydrateContent] 1.8 [FiberContent] 0.5 [SugarContent] 0.9 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] 1 per person [RecipeInstructions] Preheat over to 350 degrees. Use cooking spray to completely grease a 6 muffin tin. Place chopped veggies into muffin tins. Pour egg whites, equally, over the veggies in the muffin tins. Bake for 30 minutes or until egg white are cooked completely. Serve hot or refrigerate and reheat for 30 seconds each in microwave.
[Name] TURKEY SAUSAGE AND CAULIFLOWER STIR-FRY [AuthorId] 2000238456 [AuthorName] senorfroberto [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-03-17T20:42:00Z [Description] This Turkey Sausage and Cauliflower Stir-Fry is a simple and delicious 30-minute skillet meal, perfect for busy weeknights! Serves: 4-6 [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", NA, "9", "4", "1", "2", "3", "1", "1", "2", NA, "1"] [RecipeIngredientParts] ["head cauliflower", "olive oil", "snow peas", "yellow bell pepper", "ginger paste", "scallions", "cashew halves", "soy sauce", "cilantro", "white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.2 [FatContent] 17.1 [SaturatedFatContent] 3.2 [CholesterolContent] 42.1 [SodiumContent] 1133.5 [CarbohydrateContent] 49.7 [FiberContent] 4.2 [SugarContent] 4.6 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the broiler. Toss the cauliflower with 2 tablespoons of the olive oil and a few grinds of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes. (Keep a close eye, so it doesn’t burn.]. Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high. Add in the turkey sausage and cook, without turning, for 1 minute. Then stir, sautéing for another 2 minutes. Add the snow peas, bell pepper, and ginger to the skillet. Cook, stirring occasionally, until crisp tender, 1-2 minutes. Toss in the scallions, cashews, and cooked cauliflower. Stir in the chili sauce and soy sauce, toss to thoroughly coat. Serve over hot cooked rice with a sprinkle of freshly chopped cilantro or parsley.
[Name] Cioppino by Paula Macri [AuthorId] 1185290 [AuthorName] bob r. [CookTime] PT5H [PrepTime] PT1H [TotalTime] PT6H [DatePublished] 2017-03-17T20:43:00Z [Description] Make and share this Cioppino by Paula Macri recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "3", "2", "1", "1/2", "1", "2", "1", "1", "12", "1", "12", "6", "2", "1", NA] [RecipeIngredientParts] ["diced tomatoes", "sweet onions", "celery", "tomato paste", "white wine", "garlic", "sugar", "bay leaf", "solid white tuna packed in water", "medium shrimp", "lump crabmeat", "clams", "fresh basil", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.3 [FatContent] 6.7 [SaturatedFatContent] 1.4 [CholesterolContent] 257.3 [SodiumContent] 2093.5 [CarbohydrateContent] 26.0 [FiberContent] 5.2 [SugarContent] 13.5 [ProteinContent] 67.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a slow cooker mix together the first 11 ingredients. Cover and cook on low for 5 hours. After 5 hours stir in seafood and cook an additional 10 minutesuntil seafood is heated . Prior to serving stir in fresh basil and parsley serve hot with crusty bread.
[Name] Irish Soda Bread (Muffins) [AuthorId] 462861 [AuthorName] Cure SMA mommy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-03-17T20:44:00Z [Description] When my husbands Grandma kept throwing her teeth in the trash at the nursing home, they eventually stopped letting her keep them in her room (trust me, this was a good decision!!) Unfortunately, this also meant that it was harder for her to eat certain food and crusty breads were in that category. So I set out to make an Irish Soda Bread she could easily eat. So here it is, my Irish Soda Bread muffins! Nothing like traditional Irish Soda Bread, they are a soft buttery muffin with raisins. Very easy for my senior citizen friends at the nursing home to eat. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "St. Patrick's Day", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/4", "1", "1", "1", "1/2", "2", "1 1/3", "1 1/3"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "baking powder", "salt", "raisins", "buttermilk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.9 [FatContent] 10.6 [SaturatedFatContent] 6.6 [CholesterolContent] 27.6 [SodiumContent] 222.1 [CarbohydrateContent] 31.5 [FiberContent] 0.9 [SugarContent] 16.2 [ProteinContent] 2.7 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] Pre heat oven to 350. Put cupcake wrappers/ liners in a muffin pan. Combine all the ingredients except the raisins, mix with an electric mixer till well blended. Stir in the raisins by hand. Spoon the batter into muffin pan lined with cupcake wrappers. The batter is thick, I fill the cups almost full. Bake for 25- 30 minute (until a toothpick comes out clean]. Allow to cool, serve with softened butter or margarine . Enjoy!
[Name] Deli Style Portobello Sandwiches [AuthorId] 2001408920 [AuthorName] Justin K. [CookTime] PT10M [PrepTime] PT48H [TotalTime] PT48H10M [DatePublished] 2017-03-17T20:45:00Z [Description] Make and share this Deli Style Portobello Sandwiches recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001408920/tdZN87pkTWi8grPo8ogR_1-portobello_reuben%5B1%5D.JPG" [RecipeCategory] Lunch/Snacks [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "3", "1", "4", "1/2", "4", "2", "2", "2"] [RecipeIngredientParts] ["Worcestershire sauce", "cracked black pepper", "mushroom caps", "sauerkraut", "swiss cheese", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.1 [FatContent] 16.3 [SaturatedFatContent] 6.2 [CholesterolContent] 25.8 [SodiumContent] 1167.5 [CarbohydrateContent] 66.8 [FiberContent] 7.5 [SugarContent] 12.9 [ProteinContent] 17.3 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] ["To make the marinade, mix the first 5 ingredients together in a saucepan and bring to a boil - then remove from heat and add the mushrooms. Cover and let mushrooms marinate in the refrigerator for 24-48 hours - stirring every 12 hours.", "To prepare the mushrooms, drain the mushrooms after marinating and reserve the liquid. Place the mushrooms on an oiled sheet pan and roast until the edges are crispy and they have lost most of their moisture. While the mushrooms are roasting, make the sauce. Pour the marinade through a wire mesh strainer into a sauce pan and reduce the sauce by 2/3 or until it coats the back of a spoon. Let the sauce cool and toss the roasted mushrooms in the sauce.", "To make the sandwiches, turn the broiler on hi. Toast the bread in a toaster and arrange the slices on a sheet pan. Spread mustard on all slices then spoon mushrooms on two slices and cover with the cheese. Spoon the sauerkraut on the other two slices and place the sheet pan under the broiler until the cheese is melting and starting to brown. Remove the sheet pan from the oven and carefully flip the slices with the kraut over on to the mushroom slices. Cut the sandwiches diagonally and serve with a pickel and your favorite chips." ]
[Name] Irish Potato Leek Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-03-17T21:54:00Z [Description] This was published in a local magazine in March 2001. The article was written by a local chef that had spent a month in Ireland and came home with several authentic Irish recipes. My family loved each one. (Glazed corned beef brisket, braised cabbage, pan fried shredded potatoes, potato leek soup and Irish soda bread.) I am posting them all so I will have them in a safe place. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "8", "3", "5", "1/2", "1/4", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "leeks", "potatoes", "salt", "ground pepper", "heavy cream", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.5 [FatContent] 12.0 [SaturatedFatContent] 6.7 [CholesterolContent] 36.3 [SodiumContent] 388.7 [CarbohydrateContent] 32.3 [FiberContent] 3.4 [SugarContent] 6.5 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook leeks in a medium soup pot with the 3 tablespoons of melted butter over low heat until tender, about 15 minutes.", "Next, add chicken or vegetable stock. Add sliced potatoes, salt and pepper.", "Bring to a boil, reduce to a simmer and cook for 30 minutes.", "Stir in 1/2 cup of heavy cream.", "Allow soup to cool for 15 minutes then puree 1/2 of the soup in a food processor or blender and add back to the pot.", "Serve with a sprinkle of fresh, chopped parsley and a toasted slice of Irish soda bread." ]
[Name] Irish Soda Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-03-17T22:07:00Z [Description] This recipe was in a magazine article written by a local chef in March 2001. It was about recipes he had learned to cook while he spent a month in Ireland. This bread is wonderful and easy to make. Makes great toast too. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "ground black pepper", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.7 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 2.5 [SodiumContent] 513.6 [CarbohydrateContent] 50.8 [FiberContent] 1.8 [SugarContent] 3.1 [ProteinContent] 8.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. Mix together all dry ingredients in a large bowl. Add buttermilk and mix gently. Transfer dough to a floured surface, fold the dough together 4 to 5 times and then form a loaf about 8 or 9 inches in diameter. Grease a 2 x 10-inch round cake pan and place the dough in the pan. Make a cross on the top with a knife. Bake 15 minutes, then reduce heat to 400 degrees and bake another 20 to 25 minutes. Remove from pan and cool before cutting.
[Name] Irish Pan-Fried Shredded Potatoes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-17T22:25:00Z [Description] This recipe was featured in a local magazine in March 2001. It was in an article written by local chef that had spent a month in Ireland learning their local recipes. He writes, "To serve, place a serving of hash browns in the center of the plate. On one corner, place several slices of corned beef and on the other side, add the braised cabbage. I like to top this off with a dollop of sour cream mixed with horseradish and chopped parsley." [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "1", "2 -3", NA] [RecipeIngredientParts] ["yellow onions", "unsalted butter", "baking potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.5 [FatContent] 8.3 [SaturatedFatContent] 1.8 [CholesterolContent] 3.8 [SodiumContent] 2.8 [CarbohydrateContent] 9.7 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Squeeze any water out of the grated potatoes and place on a paper towel. Heat the oil and unsalted butter and cook the onions until they start to clarify. Spread the potatoes over the top and mix slightly. Cook until they are brown on the bottom. Turn potatoes over and brown the other side. Serve.
[Name] Irish Braised Cabbage [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-03-17T22:37:00Z [Description] This comes from a magazine article written by a local chef in March 2001 for St. Patrick's Day. He had spent a month in Ireland years ago learning to cook Irish. All of his recipes are wonderful. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["unsalted butter", "yellow onion", "white cabbage", "sugar", "salt", "pepper", "water", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 5.9 [SaturatedFatContent] 3.6 [CholesterolContent] 17.8 [SodiumContent] 638.9 [CarbohydrateContent] 6.9 [FiberContent] 1.9 [SugarContent] 4.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large, heavy pot, melt the unsalted butter and saute the onions, salt and pepper until the onions are clear. Add the sugar and cabbage and stir 4 to 5 minutes. Add the water and mustard, cover and simmer on low heat for 15 to 20 minutes, stirring occasionally. Then add the cream and cook, uncovered, for about 5 minutes more.
[Name] Irish Glazed Corned Beef Brisket [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-17T23:01:00Z [Description] This is from a magazine article written by a local chef in March 2001 for St. Patrick Day recipes. He had spent a month in Ireland years ago. This is my son's favorite corned beef. The chef wrote, "Before refrigeration, most people depended on cured and salted meats to get them through long winters. The term "corned" refers to the corn-sized crystals of curing salt used to brine the beef. Rather than try to cure your own beef, I suggest you look for corned beef that is pre-cured and packaged with the spices included. Follow the package directions for cooking. It will take several hours to cook and the portion you buy will shrink about 20 percent, so plan accordingly. Slice cooked corned beef at an angle, across the grain, for best results." Prep time does not include the cooking time for the corned beef brisket that should be done and ready to be glazed with the recipe below. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["brown sugar", "soy sauce", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 190.0 [CarbohydrateContent] 5.4 [FiberContent] 0.1 [SugarContent] 5.1 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove the cooked corned beef from the pot and place it on a shallow roasting pan lined with aluminum foil and sprayed with Pam. Preheat oven to 350 degrees. Mix the brown sugar, soy sauce and mustard together in a small bowl. Spread the mixture over the corned beef and bake for 15 to 20 minutes. Remove and let stand for 15 minutes before serving.
[Name] Danks Chili [AuthorId] 2001083176 [AuthorName] Dan K. [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-03-18T15:51:00Z [Description] A good chili for a cold tailgate. If you like to spice it up like I do I would use spicy sausage and a 1/2 tablespoon of cayenne pepper. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Meat", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "4", "1/2", "2", "2", "1", "1", "1/4", "1", "2", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["ground beef", "bulk sausage", "celery", "onion", "garlic cloves", "flour", "diced tomatoes with green chilies", "tomato paste", "chili powder", "oregano", "cumin", "basil", "black pepper", "paprika", "sugar", "chili beans", "black beans", "pinto beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 850.9 [FatContent] 30.2 [SaturatedFatContent] 10.1 [CholesterolContent] 118.5 [SodiumContent] 1512.5 [CarbohydrateContent] 90.2 [FiberContent] 21.2 [SugarContent] 6.7 [ProteinContent] 57.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown meat then add vegetables and garlic sauté until vegetables are soft. Add flour and stir until browned then add stock and let thicken about two minutes. Add the rest of the ingredients and let simmer for at least an hour.
[Name] Haddock With Parsley Gremolata [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-03-18T19:01:00Z [Description] Make and share this Haddock With Parsley Gremolata recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "2", "1", "50", "0.5", "50", "30", "1", "1"] [RecipeIngredientParts] ["haddock fillets", "extra virgin olive oil", "broccoli", "courgette", "mayonnaise", "flat leaf parsley", "green olives", "capers", "garlic clove", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 75.6 [SodiumContent] 757.8 [CarbohydrateContent] 11.1 [FiberContent] 4.5 [SugarContent] 3.4 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 6, 200C, fan 180°C Line a baking sheet or griddle pan with foil. Make the gremolata by combining the parsley leaves, olives, capers, garlic, and lemon zest. Put the fish fillets, skin-side down, on the foil and sprinkle a few teaspoons of the gremolata over each. Drizzle with the oil, season with black pepper, then roast for 10 minutes, or until the fish is cooked through and flakes when parted with a fork. Meanwhile, steam the broccoli for 2 minutes, then add the asparagus. After 1 1/2 minutes, add the courgette; continue steaming everything for 1 1/2 minutes, until al dente. Mix the remaining gremolata with the mayonnaise to make a tartare sauce. Serve the fish with the steamed veg, tartare sauce, and a lemon wedge.
[Name] Lemon Pesto Baked Chicken [AuthorId] 1802930077 [AuthorName] Friends Foodies [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-03-18T20:04:00Z [Description] Even if you don't think you like traditional pesto, this meal is a must-try! You'll love it. The bright and fresh flavors meld for a perfect balance of flavor. All-natural boneless skinless chicken breasts are smothered in a lemon pesto sauce and ready to throw in the oven for a tasty, healthy, and "fancy" baked chicken meal. Enjoy over Organic Pasta and finish it off with a deep green salad for a beautiful dinner that everyone will enjoy. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/8", "1/2", "8"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "pesto sauce", "fresh lemon juice", "mozzarella cheese", "dry pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.7 [FatContent] 7.1 [SaturatedFatContent] 2.7 [CholesterolContent] 86.6 [SodiumContent] 228.2 [CarbohydrateContent] 43.4 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] 4 breasts [RecipeInstructions] Place chicken, pesto and lemon juice into a large zip tight freezer bag. Remove air from bag and close. With your hands massage bag to combine chicken, pesto and lemon juice. Set aside. Load cheese into a small freezer safe zip top bag. Squeeze out air and close. (This is an optional step to keep everything together]. Take another large zip tight freezer bag and place both the chicken and the cheese bags inside. Remove air and close. Label outer bag using a permanent marker with contents, date assembled and cooking instructions. Freeze. Remove contents from outer bag. Place cheese bag in the refrigerator. In the refrigerator thaw bag of Lemon Pesto Chicken over night. Preheat oven to 375 degrees. When thawed place Lemon Pesto Chicken into a 9x13-inch casserole dish and cover with aluminum foil. Bake for 25-30 minutes, covered. Remove foil and sprinkle cheese on the top of the chicken. Bake for 5 minutes. Turn broiler on high and broil for 5 minutes. Serve over pasta.
[Name] Las Mas Cabbage Salsa [AuthorId] 628076 [AuthorName] Ceezie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-18T20:14:00Z [Description] Make and share this Las Mas Cabbage Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "8", "1", NA, "1", "2", "4"] [RecipeIngredientParts] ["cabbage", "tomatoes", "cilantro", "red onion", "yellow onion", "black pepper", "oregano", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 17.9 [CarbohydrateContent] 10.4 [FiberContent] 3.4 [SugarContent] 5.7 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] "mix all together."
[Name] Parsnip and Apple Soup With Apple Crisps [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-03-18T22:28:00Z [Description] Make and share this Parsnip and Apple Soup With Apple Crisps recipe from Food.com. [Images] character(0) [RecipeCategory] Apple [Keywords] ["Fruit", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, "1", "1", "2", "1", "700", "4", "0.25"] [RecipeIngredientParts] ["cameo apples", "olive oil", "butter", "onion", "parsnips", "garlic cloves", "mild curry powder", "sour cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.9 [FatContent] 4.8 [SaturatedFatContent] 1.0 [CholesterolContent] 2.1 [SodiumContent] 17.9 [CarbohydrateContent] 26.6 [FiberContent] 7.2 [SugarContent] 7.4 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 1/2, 130C, fan 110°C Slice 2 apples as thinly as you can horizontally. Remove any seeds, then arrange on a baking tray lined with nonstick baking paper. Bake for 1 1/2 hours, or until dried out; leave to cool. Meanwhile, heat the oil and butter in a heavy-bottomed pan, add the onion and parsnips, cover and cook gently for 10 minutes. Chop the remaining apples and add to the pan with the garlic. Cook, covered for 5-10 minutes. Stir in the curry powder and cook for 30 seconds. Ad the stock and 100ml water. Simmer, uncovered, for 10 minutes. Using a blender, whizz the soup until smooth. Divide between 4 bowls, top each with 1tsp soured cream, some chives, a few apple crisps and a twist of black pepper.
[Name] Raisin Toast Bread and Butter Pudding [AuthorId] 538578 [AuthorName] joanna_giselle [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-03-19T02:19:00Z [Description] This is something I made up so that I could use some leftover frozen custard I wanted to get rid of. Luckily I was inspired and it worked really well and the family loved it. I actually had banana custard in my recipe but have listed vanilla custard as it is easier to find though you could add banana essence to vanilla custard and a little yellow colouring if you like.Feel free to tinker with the recipe so that it suits the contents of your fridge. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "250", "2", "3", "1", "125", "100", "4"] [RecipeIngredientParts] ["vanilla custard", "eggs", "vanilla essence", "fresh raspberries", "dark chocolate", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.1 [FatContent] 24.0 [SaturatedFatContent] 14.4 [CholesterolContent] 120.4 [SodiumContent] 91.4 [CarbohydrateContent] 6.7 [FiberContent] 3.1 [SugarContent] 1.0 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 1 20 x 30cm dish [RecipeInstructions] Pre-heat oven (fan-forced] to 160 degrees Celsius. In a large bowl, add custard, cream, eggs and vanilla essence and whisk until combined. It should be a fairly thick cream. Take each slice of raisin bread and spread it with butter to the edges of the bread. Then cut into half diagonally and arrange into overlapping triangles in a 20 x 30 cm baking dish. Depending on how thick your bread is, you may need more slices to fill up the dish. Scatter the raspberries and chocolate chunks evenly over the bread making sure they go between the slices as well. Gently pour the custard-egg-cream mixture over the bread so that it fully covers the bread but the tops of the triangles are sticking up. Carefully place into pre-heated oven and bake for around 45 minutes. It should have set but still have a little wobble to it. Allow it cool to room temperature and serve.
[Name] Ultimate Rainbow Breakfast Sandwich [AuthorId] 2001058792 [AuthorName] Organically B. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-19T03:14:00Z [Description] This weekend, I made my ultimate rainbow breakfast sandwich. Colorful, tasty and nutritious. For you bacon lovers out there, this breakfast sandwich contains bacon! If you don’t like bacon or don’t eat bacon, you can substitute with alternatives like turkey bacon or soy bacon. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001058792/cJbviDQRiwJU3HDBCNAB_IMG_2888-600x600.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["avocado", "whole tomato", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.2 [FatContent] 10.6 [SaturatedFatContent] 2.0 [CholesterolContent] 93.0 [SodiumContent] 168.3 [CarbohydrateContent] 18.3 [FiberContent] 4.3 [SugarContent] 2.3 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] On the stove or oven, toast the bread with cheese until cheese melts. Slice the tomato and place it on top of the baked bread. Slice the avocado and place it on top of the tomato. Cook the egg based on your own preference: fried, scrambled or poached. Place it on top of the tomato. Cook the bacon and place the cooked bacon on top of the egg. Place the micro greens on top of the bacon. And then finally, place your other piece of bread on top!
[Name] Caramelised Chicory With Orange and Thyme [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-03-19T06:55:00Z [Description] Make and share this Caramelised Chicory With Orange and Thyme recipe from Food.com. [Images] character(0) [RecipeCategory] Oranges [Keywords] ["Citrus", "Fruit", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "8", "3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "chicory lettuce", "garlic cloves", "thyme", "orange", "clear honey", "cider", "sherry wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 62.0 [CarbohydrateContent] 16.5 [FiberContent] 6.3 [SugarContent] 8.4 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to gas 4, 180C, fan 160°C Grease a roasting tin, halve the chicory, or leave whole if small, and arrange side by side in the dish. Tuck the garlic among the chicory, season with black pepper and top with the thyme sprigs.", "Mix 1 tbsp orange juice with the honey and vinegar, then drizzle over the chicory. Dot with the butter then bake in the oven, uncovered, for 1 hour, turning the chicory 2 or 3 times, until tender when pierced with a knife. Add the orange zest for the last 10-15 minutes of cooking." ]
[Name] Passion Fruit Jellies [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT6H [TotalTime] PT6H [DatePublished] 2017-03-19T07:08:00Z [Description] Make and share this Passion Fruit Jellies recipe from Food.com. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "Tropical Fruits", "Fruit"] [RecipeIngredientQuantities] ["6", "4", "300", "200", NA, "4"] [RecipeIngredientParts] ["passion fruit", "gelatin", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.8 [FatContent] 7.5 [SaturatedFatContent] 4.5 [CholesterolContent] 29.0 [SodiumContent] 60.4 [CarbohydrateContent] 21.9 [FiberContent] 3.3 [SugarContent] 17.0 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Halve 4 passion fruits, and, using a teaspoon, scoop the pulp and seeds into a sieve set over a measuring jug. Using the back of a spoon, press down on the pulp to push the juice through the sieve. You should end up with about 50ml of liquid. Discard the seeds. Cut each gelatine sheet into 4 and put in a small bowl. Cover the sheets with cold water and set aside for 5 minutes to soften. Meanwhile, top up the passion fruit juice with the tropical juice, until you have 350ml liquid in total. Set aside, in a small pan set over a low heat, gently heat the coconut water until the liquid is just at simmering point. Take off the heat. Gently squeeze the gelatine leaves to remove excess water, then add to the pan and allow to melt, stirring with a wooden spoon. Cool for a few minutes. Lightly grease 4 individual jelly moulds (about 175ml capacity] with oil. Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir well to combine. Divide this mixture between the jelly moulds. Put in the fridge for about 6 hours, or until set. To serve, turn the jellies out onto serving plates. Halve the remaining passion fruits and scoop out the seeds and pulp. Use to decorate the jellies. Serve with ice cream, if you like.
[Name] Joan's "Missing You" Blondies [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-03-19T07:18:00Z [Description] Make and share this Joan's "Missing You" Blondies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["190", "375", "1 1/2", "3", "260", "300", "150", "25"] [RecipeIngredientParts] ["butter", "vanilla extract", "eggs", "plain flour", "white chocolate", "fresh raspberries", "frozen raspberries", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.7 [FatContent] 16.8 [SaturatedFatContent] 10.0 [CholesterolContent] 64.2 [SodiumContent] 116.5 [CarbohydrateContent] 52.5 [FiberContent] 1.2 [SugarContent] 35.9 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 16 blondies [RecipeInstructions] Preheat the oven to gas 4, 180C, fan 160C and line the base and sides of a 20cm square loose-bottomed tin with nonstick baking paper. In a large bowl, combine the cooled butter and sugar; mixing well with a wooden spoon. Add the vanilla extract and the eggs, one at a time, stirring with each addition. Then fold in the flour and white chocolate before folding in the raspberries, until just combined. Spoon the batter into the lined tin, spreading into all corners. Bake for 1 hour, covering with foil if the top begins to brown too much. Remove from the oven, scatter over the marshmallows and bake for a further 10 minutes, or until the marshmallows are golden. Remove and leave to cool in the tin completely. Once cooled, remove and cut into 16 squares.
[Name] Creamy Sausage & Leek Sweet Potato Jackets [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-03-19T07:25:00Z [Description] Make and share this Creamy Sausage & Leek Sweet Potato Jackets recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Yam/Sweet Potato", "Pork", "Potato", "Cheese", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "6", "2", "170", NA, NA, NA, "1"] [RecipeIngredientParts] ["sweet potatoes", "sausages", "leeks", "herbs", "milk", "sea salt", "fresh ground pepper", "fresh flat-leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.9 [FatContent] 40.0 [SaturatedFatContent] 13.2 [CholesterolContent] 108.0 [SodiumContent] 1034.4 [CarbohydrateContent] 32.5 [FiberContent] 4.7 [SugarContent] 7.2 [ProteinContent] 25.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 220C (450F], Gas mark 7. Microwave sweet potatoes on high for 10 minutes, turning half way through cooking. Leave to cool, then cut in half lengthways, scoop out the middle of the potato flesh into a bowl, keeping skins intact. As sweet potatoes cook, rip sausages into bite-sized pieces and add to a frying pan with the oil and cook on high for 5 minutes. Remove sausages from pan and set aside. Then add leeks to the pan and fry until tender (4-5 mins]. Put leeks into a bowl with the sweet potato flesh and most of the cream cheese (reserve 1/4 for topping the potatoes once cooked] and mash all together. Then add sausages and stir through to combine, add a splash of milk to soften the mixture. Season with salt and pepper, then spoon mixture back into sweet potato skins. Place on a baking sheet and bake in oven for 15 minutes. Once baked, arrange on plates with a dollop of the cream cheese on top and an optional sprinkling of parsley.
[Name] Strawberry Heart Truffles [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-19T07:32:00Z [Description] Make and share this Strawberry Heart Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "80", "120", "3 -4", "0.5"] [RecipeIngredientParts] ["white chocolate chips", "unsalted butter", "icing sugar", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.1 [FatContent] 6.5 [SaturatedFatContent] 4.0 [CholesterolContent] 10.7 [SodiumContent] 9.6 [CarbohydrateContent] 11.9 [FiberContent] 0.0 [SugarContent] 11.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 20 truffles [RecipeInstructions] Line an 18cm square shallow cake tin with nonstick baking paper. Put the white chocolate chips in a heatproof bowl set over a pan of gently simmering water. Stir until the chocolate is completely melted and smooth. In a mixing bowl, beat together the butter and icing sugar until smooth and creamy. Add enough pink food colour to get a shade you like. Fold through the melted white chocolate. Spread into the lined tin. Chill for 2 hours until firm. Remove from the fridge, lift out of the tin and put onto a board. Using a small heart shaped cutter, stamp out approximately 20 hearts from the mixture. Transfer to a tray and scatter over the chopped freeze-dried strawberries, pressing into the hearts so that they are firmly attached. Put the tray in the fridge to chill for a further 2 hours and then put into pretty bags or boxes to gift. They will keep for up to 2 weeks.
[Name] Pretty Pastel Meringues [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H20M [TotalTime] PT1H20M [DatePublished] 2017-03-19T07:41:00Z [Description] Make and share this Pretty Pastel Meringues recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "225", NA, NA] [RecipeIngredientParts] "caster sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 51.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 12.5 [FiberContent] 0.0 [SugarContent] 12.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 18 meringues [RecipeInstructions] Preheat the oven to gas 1/4, 110C, fan 90C and line a large baking sheet with nonstick baking paper. Using an electric whisk, beat the egg whites until stiff peaks form. Gradually add the caster sugar 1 tbsp at a time, beating well with each addition, until the mixture is smooth, thick, and glossy. Continue whisking for 3-5 minutes until the mixture is firm and retains its shape. Divide the mix between 3 bowls. Add a few drops of one gel colour to each bowl, stirring to gently colour, so that you have 3 different coloured mixes. Spoon the colours into 3 separate piping bags fitted with a star nozzle. Pipe 12 small, walnut-sized rosettes of each colour onto the lined tray, leaving space for spreading. Bake for 45 minutes, or until firm. Turn off the oven and leave to cool in the oven until completely cold. Remove from the paper then stick 2 meringues together with a heaped teaspoon of vanilla frosting, repeating until you have 18 sandwiches.
[Name] Orange Curd Tarts [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-19T07:47:00Z [Description] Make and share this Orange Curd Tarts recipe from Food.com. [Images] character(0) [RecipeCategory] Tarts [Keywords] ["Dessert", "Oranges", "Citrus", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["375", "2", "6", "2", "1", "24", NA, NA] [RecipeIngredientParts] ["oranges", "caster sugar", "cornflour", "orange", "mint leaves", "blueberries", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.0 [FatContent] 9.7 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 150.8 [CarbohydrateContent] 25.4 [FiberContent] 2.2 [SugarContent] 10.2 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 12 tarts [RecipeInstructions] ["Preheat the oven to gas 6, 200C, fan 180°C Unroll the pastry and use a 10cm fluted pastry cutter to cut 12 circles and use to line a 12-hole bun tin, pressing each firmly up the sides of each. Freeze for 20 minutes, or until really cold.", "Put a small piece of scrunched baking paper into each pastry circle and fill with baking beans. Bake in the oven for 10-12 minutes until the edges are golden, then remove the paper and beans and bake for 2-3 minutes. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.", "To make the curd, put the orange juice and zest into a small pan with 150ml cold water and the sugar. Mix the cornflour with 3tbsp water. Gently heat the juice and zest until warm, then remove from the heat and pour in the cornflour mixture, stirring immediately. Return to the heat and stir continually until mixed in completely. Remove from the heat and transfer to a heatproof bowl, cover with clingfilm to prevent a skin from forming and set aside to cool completely.", "Once the curd is cool, spoon into the cold pastry cases and decorate each with a small orange segment, 2 small mint leaves, 3 blueberries and some orange zest. Dust with a sprinkling of icing sugar." ]
[Name] Brie, Ham and Chilli Jam Focaccia Squares [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-19T11:48:00Z [Description] Make and share this Brie, Ham and Chilli Jam Focaccia Squares recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Cheese", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "2", "35", "1", "1", "1", "75", "500", "300"] [RecipeIngredientParts] ["focaccia bread", "ham", "spring onion", "red chilies", "cherry tomatoes", "sugar", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 365.4 [FatContent] 1.8 [SaturatedFatContent] 1.0 [CholesterolContent] 5.8 [SodiumContent] 44.4 [CarbohydrateContent] 86.5 [FiberContent] 0.9 [SugarContent] 85.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 squares [RecipeInstructions] Begin by making the chilli jam. Put a saucer in the fridge to chill. Meanwhile, pulse the chillies, pepper and tomatoes in a small food processor until finely chopped. Put the mixture in a pan with the sugar and vinegar, and bring to a gentle simmer, then bring to a rolling boil, stirring, for 15 minutes. Remove the chilli jam from the heat. To test if it's ready, drop 1 tsp jam onto the chilled saucer and return to the fridge for 2 minutes. Remove and push the jam with your finger - it should wrinkle very slightly and not run back. If not, return the jam to the heat for a further 5 minutes before testing again. When ready, set aside for 5 minutes, then ladle into 2 sterilised jars, seal securely, and set aside to cool. Preheat the oven to gas 4, 180C, fan 160. Put the focaccia squares on a baking tray and warm in the oven for 5 minutes. Once warmed, halve each square horizontally. Top the bases with 1 piece ham, 1 piece Brie, a little spring onion and 1/2 - 1 tsp chilli jam to taste, and sandwich with the remaining pieces of focaccia.
[Name] Peppered Mackerel, Spinach, and Spring Onion Tartlets [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-19T12:06:00Z [Description] Make and share this Peppered Mackerel, Spinach, and Spring Onion Tartlets recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Lunch/Snacks", "Spinach", "Greens", "Onions", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "40", "1", "100", "100", "125", "4", "3"] [RecipeIngredientParts] ["phyllo pastry", "butter", "olive oil", "spring onions", "peppercorns", "eggs", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.8 [FatContent] 14.9 [SaturatedFatContent] 6.9 [CholesterolContent] 148.5 [SodiumContent] 163.4 [CarbohydrateContent] 20.6 [FiberContent] 6.2 [SugarContent] 0.7 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 6 tartlets [RecipeInstructions] Preheat the oven to gas 4, 180C, fan 160°C To make the pastry cases, brush 6 of the filo pastry squares with melted butter and use to line 6 holes of a muffin tin, buttered side down. Repeat with the remaining filo squares, layering at a slight angle, so that each tartlet has 4 overlapping layers of pastry. Set aside. In a frying pan, heat the oil and cook the onions, stirring often, for 3-5 minutes, until they turn golden. Add the spinach and cook for a further 3-4 minutes, until wilted. Remove from the heat and stir in the mackerel. Divide among the cases. Whisk the eggs and creme fraiche until smooth. Pour into the cases over the mackerel and spinach mix. Bake in the oven for 20 minutes. Allow to cool in the tin for 10 minutes, then remove and cool on a wire rack for 15 minutes.
[Name] Rhubarb Bellini [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-19T13:40:00Z [Description] Make and share this Rhubarb Bellini recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "100", "1"] [RecipeIngredientParts] ["rhubarb", "caster sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 22.2 [FiberContent] 0.9 [SugarContent] 18.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 6 bellinis [RecipeInstructions] Put the rhubarb, caster sugar and 2tbsp water in a saucepan and cook over a low heat, covered, for 3 minutes. Remove the lid, increase the heat slightly, and cook for a further 5-8 minutes, until the rhubarb is softened. Allow to cool for 10 minutes. Using a blender, puree the cooled rhubarb mixture, then set aside until at room temperature. Chill until needed. Just before serving, make the rhubarb ribbons. Using a swivel peeler, press the rhubarb onto a hard surface to flatten slightly, then hold down firmly and draw the peeler down the rhubarb. To serve, divide the puree between 6 glasses and top up with prosecco. Garnish the glasses with the rhubarb ribbons.
[Name] Neapolitan Layer Cake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-03-19T14:37:00Z [Description] Make and share this Neapolitan Layer Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["325", "300", "375", "3", "284", "3", "375", "1 1/2", "100", "1", "700", "6 -7", "20"] [RecipeIngredientParts] ["strawberries", "butter", "caster sugar", "vanilla extract", "buttermilk", "eggs", "self-raising flour", "bicarbonate of soda", "dark chocolate", "icing sugar", "milk", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.5 [FatContent] 16.5 [SaturatedFatContent] 10.1 [CholesterolContent] 61.2 [SodiumContent] 469.7 [CarbohydrateContent] 71.7 [FiberContent] 1.8 [SugarContent] 54.6 [ProteinContent] 4.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside. Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk. Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean. To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary. Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top. Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.
[Name] Raspberry and Lemon Drizzle Cake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT55M [TotalTime] PT55M [DatePublished] 2017-03-19T14:51:00Z [Description] Make and share this Raspberry and Lemon Drizzle Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Raspberries", "Lemon", "Berries", "Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["175", "225", "3", "175", "100", "200", "1"] [RecipeIngredientParts] ["butter", "caster sugar", "lemons", "self-raising flour", "raspberries", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.0 [FatContent] 8.0 [SaturatedFatContent] 5.0 [CholesterolContent] 20.8 [SodiumContent] 193.1 [CarbohydrateContent] 32.4 [FiberContent] 0.9 [SugarContent] 23.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 18 bars [RecipeInstructions] ["Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry puree. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes.", "To make the drizzle, mix most of the lemon juice (reserve 2tsp for the icing] and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool.", "Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set.", "To make the pink icing, mix 75g icing sugar with the reserved 2tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars." ]
[Name] Cosmo Scones [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-19T15:11:00Z [Description] Make and share this Cosmo Scones recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["300", "1", "50", "50", "1", "1/2", "150", NA, "200", "75", "1", "1/2"] [RecipeIngredientParts] ["self-raising flour", "baking powder", "butter", "caster sugar", "orange", "lime", "milk", "frozen cranberries", "caster sugar", "orange", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.8 [FatContent] 8.2 [SaturatedFatContent] 4.9 [CholesterolContent] 21.2 [SodiumContent] 767.8 [CarbohydrateContent] 67.3 [FiberContent] 3.8 [SugarContent] 24.6 [ProteinContent] 6.2 [RecipeServings] nan [RecipeYield] 6 scones [RecipeInstructions] ["First, make the compote. Put the frozen berries in a saucepan with the other ingredients. Gently bring to the boil, stirring occasionally, then simmer for 8-10 minutes until thickened (it will thicken further on standing] and the cranberries are soft. Cool completely, then chill until ready to serve.", "Preheat the oven to gas 6, 200C, fan 180°C Sieve the flour and baking powder into a bowl. Add the butter and rub with your fingertips until it resembles breadcrumbs. Stir in the sugar and set aside.", "Stir the orange and lime juice and zest into the milk. Make a well in the centre of the dry mixture and gradually stir in the milk mixture to make a fairly soft dough (you may not need all of the milk mixture]. Turn out into a lightly floured surface and knead lightly, then roll out to a thickness of about 2.5cm.", "Using a round pastry cutter dipped in flour, stamp out 6cm rounds, re-rolling the trimmings as necessary. Transfer to a nonstick baking sheet and bake for 10-12 minutes, until risen and golden. Transfer to a wire rack to cool. To serve, spread with cream and add a dollop of the cranberry compote. Decorate with extra orange zest, if you like." ]
[Name] Mini Chocolate Gateaux [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-03-19T15:17:00Z [Description] Make and share this Mini Chocolate Gateaux recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "3", "100", "75", "50", "175", "3", "20"] [RecipeIngredientParts] ["butter", "eggs", "caster sugar", "self-raising flour", "cocoa powder", "icing sugar", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.0 [FatContent] 16.4 [SaturatedFatContent] 9.4 [CholesterolContent] 133.8 [SodiumContent] 208.6 [CarbohydrateContent] 44.9 [FiberContent] 3.7 [SugarContent] 28.7 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 6 gateaux [RecipeInstructions] Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm round tin. Beat the egg whites until stiff peaks form. Gradually beat in 50g sugar until glossy. In a separate bowl, beat the yolks with the remaining sugar until thick and creamy. Sift in the flour and 25g cocoa powder, add the egg whites and fold all the ingredients together. Spoon the mixture into the cake tin and bake for 20 minutes. Cool, then remove from the tin. Using a pastry cutter, mark out 6 x 6cm rounds in the top of the cake. Press 5 circules around the edge and one in the centre of the cake - keep the outer circles as close to the edge as possible to allow space for the centre circle. Use a sharp knife to cut out the rounds, then put in the freezer for 20 minutes. Meanwhile, make the icing. Put the cream in a bowl. Sift over the icing sugar and the remaining cocoa powder. Using an electric hand whisk, beat until stiff peaks form. Remove the cakes from the freezer and cut through each twice, horizontally, so that you have 3 layers per cake. Fill a piping bag fitted with a small star nozzle with the icing. Sandwich the layers with a piped spiral of filling, then pipe little stars around the edge of the tops. To serve, scatter with the grated chocolate.
[Name] DAILY BREAD [AuthorId] 704166 [AuthorName] VelcrowMistress [CookTime] PT20M [PrepTime] PT10H [TotalTime] PT10H20M [DatePublished] 2017-03-19T15:47:00Z [Description] Make and share this DAILY BREAD recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/4 - 2 3/4", "3/4 - 1"] [RecipeIngredientParts] ["active dry yeast", "granulated sugar", "warm water", "unbleached all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1053.0 [FatContent] 3.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1758.9 [CarbohydrateContent] 220.5 [FiberContent] 8.7 [SugarContent] 5.0 [ProteinContent] 30.7 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["Food Processor Method: You can make this bread dough in a number of different ways. The simplest, by far, is in a food processor using the plastic dough blade. Pour the warm water into the processor and sprinkle the yeast and sugar on top. Put the lid on the processor and pulse for a split second, just to wet the yeast. Add 1 cup of the flour, process for 10 seconds, and let rest for 10 minutes. This gets the yeast going, lets the flour start to absorb the liquid, and is a good time to do the breakfast dishes.", "Add the salt and the remaining flour, between 1 1/4 and 1 3/4 cups, and process for 1 minute. You'll need about 1 1/4 cups in the winter, 1 1/3 cups in the summer, and 1 1/2 cups in the spring or fall. Because flour absorbs moisture from the air, and the air is moister in summer than winter, the amount of flour you'll need in your bread recipes will be less in winter, more in summer. You're trying to attain a very slack dough, one which will barely form a rough ball in the food processor.", "Remove the dough from the food processor bowl, place it in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set aside and go on about your work.", "Mixer Method: You can also make this dough in a stand mixer using either a dough hook or paddle. Follow the same procedure outlined above.", "Bread Machine Method: You can even do this in your bread machine. Simply put all the ingredients in at once, let the machine go through its first knead (25 minutes or so], then turn off the machine, take the dough out, and put it into a lightly greased bowl, covered with lightly greased plastic wrap.", "Hand Method: Finally, you can do this with -- gulp! -- your hands. Stir the ingredients together well with a spoon, then knead it with your hands in the bowl for 8 to 10 minutes, until you've made a very slack dough. Place the dough in a large, lightly greased bowl, and cover it with lightly greased plastic wrap.", "Shaping: Between 8 and 10 hours later, take the dough out of the bowl and make it into whatever you want. You'll have enough dough to make eight rolls, eight chewy, substantial breadsticks, one Italian-style loaf or baguette, one round loaf, or a 12-inch focaccia. I usually opt for the focaccia, drizzling it with olive oil, then sprinkling it with a healthy amount of black pepper, a bit of salt, and some rosemary.", "Let the dough rise again, for an hour or so, until whatever you've shaped is good and puffy. Preheat the oven to 450°F about half an hour before you want to bake the bread.", "Baking: Bake the bread for 15 to 20 minutes, misting the inside of the oven with cold water from a clean plant mister three or four times during the first 5 to 8 minutes of baking, if you're after a very crisp crust. Remove the bread from the oven when it's golden brown, and cool it on a wire rack or bring it to the table and eat it immediately.", "As you can see, this bread is basically non-fat, and very low-calorie if you don't gild it with butter, garlic oil, etc. However, this bread cries to be dunked in a seasoned olive oil. Think of it this way: it's perfectly healthful and nutritious to begin with, and you do need a bit of fat in your diet, and olive oil, being preponderantly monounsaturated, is arguably the best kind of fat you can eat. Go for it!" ]
[Name] Bolognese Sauce [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2017-03-19T20:41:00Z [Description] This hardy meat sauce is often referred to as Ragù, short for Ragù alla Bolognese.  A version of it made with meatballs, sausages, and any leftover meat was a staple in our household, served at least one night every week.
[Name] Cream Cheese [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT10M [PrepTime] PT72H [TotalTime] PT72H10M [DatePublished] 2017-03-19T21:37:00Z [Description] Make and share this Cream Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "Easy" [RecipeIngredientQuantities] ["2 1/2", "1", "1/4"] [RecipeIngredientParts] ["half-and-half", "buttermilk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.3 [FatContent] 46.5 [SaturatedFatContent] 28.9 [CholesterolContent] 149.6 [SodiumContent] 563.5 [CarbohydrateContent] 17.8 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Day 1: In a saucepan, heat creams to 32° C (90 F]. Remove from heat and stir in the buttermilk then pour the mixture into a mixing bowl. Cover the bowl with plastic wrap, wrap a few kitchen towels around the bowl and place it in a warm area. Let the bowl sit there for twenty-four hours. After 24 hours, the cream mixture should have the consistency of a firm yogurt. It should not move when the bowl is tilted to the side. If the mixture still has some movement the culture needs more time to develop. Let it sit for another 6-12 hours. Day 2: Pour the mixture into a colander lined with cheese cloth over a bowl. Allow it to drain for 15 minutes, then fold the cheese cloth over the cheese. Drain the whey out of the catch bowl and place the colander back over the bowl. Cover it with plastic and place it in the refrigerator for 12-14 hours. Day 3: Remove the curd from the refrigerator and pour it into a mixing bowl. The cream cheese should be much firmer now. Stir in salt to taste. Line your colander with fresh cheese cloth. Pour the curd back into the colander. Wrap the colander with plastic wrap and place it back over your catch bowl. Place the cheese back in the refrigerator and let it sit for 36-48 hours, depending on the firmness you desire from your cream cheese. Day 5: Place the finished cream cheese in a plastic or glass container and store in the refrigerator for up to two weeks.
[Name] Sauteed Cabbage [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-03-19T22:48:00Z [Description] Recipe courtesy of Ina Garten from Barefoot Contessa. I must say, this is a simple way to make cabbage, but it's delicious. Who knew it was this easy. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["head white cabbage", "unsalted butter", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.2 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 603.4 [CarbohydrateContent] 7.0 [FiberContent] 3.0 [SugarContent] 3.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the cabbage in half and with the cut side down slice as thinly as possible around the core (like you are making coleslaw]. Discard the core. Melt the butter in a large saute pan or heavy-bottomed pot over medium-high heat. Add the cabbage, salt, and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season to taste and serve warm.
[Name] Cheesy Sour Cream and Salsa Dip [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-19T22:52:00Z [Description] Quick different dip that is easy to prepare with ingredients on hand. Recipe courtesy of allrecipes and Shawn Zimmerman. Serving size is estimated. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "10", NA, "6", "1"] [RecipeIngredientParts] ["sour cream", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.4 [FatContent] 15.0 [SaturatedFatContent] 8.1 [CholesterolContent] 36.7 [SodiumContent] 233.5 [CarbohydrateContent] 2.6 [FiberContent] 0.5 [SugarContent] 1.7 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.
[Name] Soft and Chewy M&M's Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-03-19T22:59:00Z [Description] Make and share this Soft and Chewy M&M's Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2", "1", "3", "1", "1", "10 7/8"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "salt", "eggs", "vanilla extract", "flour", "baking powder", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.7 [FatContent] 30.6 [SaturatedFatContent] 19.0 [CholesterolContent] 53.2 [SodiumContent] 300.6 [CarbohydrateContent] 70.1 [FiberContent] 3.0 [SugarContent] 52.1 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 360. This temperature is perfect for gourmet cookies. In a medium mixing bowl, cream the butter, sugars, and salt. Mix on low speed for about a minute, then on medium speed for another minute. Add the eggs and vanilla extract. Mix on low until the eggs are blended in and then at medium speed for a minute and then on high speed for an additional minute. The mixture should be a pale yellow color and very fluffy. Add the first cup of flour, along with the baking powder and baking soda. Then add the remainder of the flour one cup at a time. Mix in the M and M's on low speed, reserving 1/4 cup for the tops. Using a 2 ounce cookie scraper, place dough on ungreased cooking sheets about 2 inches apart. Place a few M and M's on the tops when needed. Bake in a preheated 360 degree oven for 10 to 15 minutes, or until the tops start to crackle and the cookies are light golden brown. Cool on baking sheets for 10 minutes before transferring them to a cooling rack.
[Name] Smoked Sausage and Green Pepper Pasta [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-20T01:34:00Z [Description] Make and share this Smoked Sausage and Green Pepper Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["28", "2", "1", "2", "2", "8", "2", "8"] [RecipeIngredientParts] ["smoked sausage", "green peppers", "onion", "garlic", "cream cheese", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.2 [FatContent] 52.7 [SaturatedFatContent] 21.8 [CholesterolContent] 125.3 [SodiumContent] 1326.8 [CarbohydrateContent] 5.8 [FiberContent] 0.9 [SugarContent] 3.8 [ProteinContent] 23.2 [RecipeServings] 8.0 [RecipeYield] 8 8 [RecipeInstructions] Saute sauage, onion, peppers, and spinach until onions are translucent. Add broth and cream cheese, cut into chunks. Stir until cream cheese is melted. Add shredded cheese and stir until melted. Serve over pasta or rice.
[Name] Salmon Teriyaki With a Sesame Pak Choi [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-03-20T17:44:00Z [Description] This dish is a take on the traditional Teriyaki dish which originates from Japan. It is a dish in which foods are grilled or broiled with glaze consisting of soy sauce, mirin and sugar. I have tweaked this a bit to add so more flavour and swapped the sugar for honey and kept it to a low, to keep it more macro friendly. The teriyaki sauce works with any vegetables and meat as well, so worth making a bit more and storing it for later in the week. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "1", "2", NA, "200", "4", "1", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "pak choi", "garlic clove", "ginger", "coconut oil", "brown rice", "soy sauce", "spring onion", "ginger", "garlic clove", "maple syrup", "water", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 905.9 [FatContent] 22.9 [SaturatedFatContent] 7.3 [CholesterolContent] 146.3 [SodiumContent] 2265.8 [CarbohydrateContent] 93.3 [FiberContent] 5.6 [SugarContent] 10.3 [ProteinContent] 78.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Making the terikyaki sauce. •\tIn a sauce pan add the soy sauce, spring onion (keep some of the green part aside for later], chilli, ginger, garlic, maple syrup and ½ cup of water. Bring this to the boil on a medium to high heat. •\tMix the corn flour with the remaining water then add this to the soy sauce. Allow this to simmer and reduce on a medium heat until the sauce thickens. This should take around 7 to 8 minutes. If the sauce does thicken too much, mix in more water. For the rest of the dish, you want to cook the salmon and vegetables at the same time. Salmon. •\tHeat the coconut oil in a pan on a medium to heat. •\tSeason the salmon on the flesh side with salt and pepper and place in the pan skin side up. After around 3 to 4 minutes of cooking, turn the salmon over and remove the pan from the heat. The rest of the salmon should perfectly. (if the salmon is thicker it may need longer and the best way to tell is looking at the side of the fillet, you want the pink flesh to turn pink half way up the fillet. Vegetables. •\tIn a large sauce pan, heat 1 teaspoon of coconut oil in the pan on a medium to high heat. Once hot, add the garlic and ginger and allow to slightly colour. •\tAdd the peppers and pak choi to the pan with the sesame oil. Season with salt and pepper and cook for 4 to 5 minutes, stirring occasionally. Cook the rice or quinoa as instructed. Once everything is ready, serve the vegetables and salmon on top of the rice, with the teriyaki sauce pored over. Finish with some freshly chopped spring onions.
[Name] Gluten Free Irish Soda Bread [AuthorId] 559087 [AuthorName] Jeco2722 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-20T21:02:00Z [Description] A St. Patrick's Day tradition in my house with a Gluten Free makeover. Crumbly, dense and with a hint of sweetness from the raisins. Most ingredients are right in your pantry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/559087/CaFYdI9RaaUvCdKFdG1X_Irish%20Bread%201.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "3", "1", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "baking powder", "raisins", "salt", "caraway seed", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.8 [FatContent] 4.1 [SaturatedFatContent] 2.2 [CholesterolContent] 45.8 [SodiumContent] 213.8 [CarbohydrateContent] 35.6 [FiberContent] 0.5 [SugarContent] 32.3 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat Oven to 350 and grease a 9 inch round cake pan.", "Cream Butter and Sugar together", "Add eggs and beat well until smooth and creamy", "Add milk.", "Add dry ingrendiants, including raisins and caraway seeds, a cup at a time until the well combined (it will found into a dough]", "Place Dough in pan and lightly push the dough to fill the pan.", "Cut an \"X\" on the top and sprinkle sugar evenly on top.", "Bake for 1 hour or until brown on edges and a knife comes out clean.", "Serve warm with butter." ]
[Name] Cinnamon Infused Raisins [AuthorId] 559087 [AuthorName] Jeco2722 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-20T21:03:00Z [Description] Make and share this Cinnamon Infused Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["raisins", "hot water", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.8 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 30.9 [CarbohydrateContent] 121.1 [FiberContent] 9.5 [SugarContent] 86.0 [ProteinContent] 4.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix cinnamon in hot water until fully blended. add Raisins. Let sit for 15-20 minutes. strain raisins and add them to your recipe for plump raisins with a hint of cinnamon flavor.
[Name] Carolina Slaw [AuthorId] 2001435761 [AuthorName] Victorious C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-20T21:03:00Z [Description] Make and share this Carolina Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2/3", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "canola oil", "granulated sugar", "celery seed", "dry mustard", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.3 [FatContent] 36.8 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 606.1 [CarbohydrateContent] 57.5 [FiberContent] 3.0 [SugarContent] 53.8 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In medium saucepan mix everything except the slaw and bring to a boil until sugar is completely dissolved. Allow to cool and then pour over slaw mix and refrigerate until time to serve.
[Name] Pete's Mother's Raisin Cake [AuthorId] 253852 [AuthorName] Phrog Lord [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-03-20T21:03:00Z [Description] This recipe was given to me by Billy "Pete" Trippett. My first attempt to reproduce the cake was a glorious failure. My second attempt was met with praise from none other than Pete himself. :) I will try to preserve the directions of the recipe as it is written. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "9", "1", "2", "2", "1/2", "1", "1", "2", "2", "2", "4"] [RecipeIngredientParts] ["walnuts", "walnut halves", "raisins", "water", "sugar", "cold water", "baking soda", "cinnamon", "cloves", "nutmeg", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.3 [FatContent] 10.0 [SaturatedFatContent] 2.5 [CholesterolContent] 4.9 [SodiumContent] 68.1 [CarbohydrateContent] 59.8 [FiberContent] 2.3 [SugarContent] 34.7 [ProteinContent] 4.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Pick out 9 or so good looking walnut halves and set aside.", "Coarsely chop enough walnuts to make 1 cup.", "Boil one box raisins in 2 Cups Water - 15 Minutes. Set aside.", "Cream 2 Cups sugar with 1/2 cup lard.", "Add cold water, baking soda (dissolved in a little hot water], cinnamon, cloves, and Nutmeg.", "Add Flour.", "Fold in the Raisins and the water they cooked in (while hot].", "Fold in Walnuts.", "Bake in 3 greased and floured loaf pans, or 1 Bundt Cake Pan.", "Bake in a slow oven (at 325 for about 1.5 hours].", "This is an eggless cake. I won't bore you with details about why it still rises, but suffice it to say it can not be rushed. Given the density of the cake the bake time will almost certainly be more than 1.5 hours. I recommend sticking the cake with a bamboo skewer or long toothpick at the 1.5 hour mark. If it comes out sticky, give the cake another half hour. Then test again.", "After cake has cooled, it should slide right out of the pan. Garnish by placing your perfect Walnut Halves on top." ]
[Name] County Fair Funnel Cake [AuthorId] 2754389 [AuthorName] MSippigirl [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2017-03-20T21:04:00Z [Description] Now you don't have to wait for the Fair to come to town to enjoy this famous sweet treat! Who knew it was so easy to make at home! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2754389/UI3FolU8QViyeQKPdcKe_FunnelCakeCountyFair%201618.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", NA, "1 1/4", NA] [RecipeIngredientParts] ["egg", "milk", "all-purpose flour", "baking powder", "salt", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1526.8 [FatContent] 142.6 [SaturatedFatContent] 20.6 [CholesterolContent] 105.8 [SodiumContent] 172.3 [CarbohydrateContent] 52.4 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 12.6 [RecipeServings] 2.0 [RecipeYield] 2 funnel cakes [RecipeInstructions] You will also need a small kitchen funnel with about a 1/2\" hole at the bottom, and a deep-fry thermometer. (If you don't have a funnel, you can pipe the batter from a plastic baggie, or pour it directly from a spouted measuring cup.]. Preheat oil in an 8-inch round skillet to 360° - 370°F over medium/medium-high heat. (I used a non-stick skillet.] Use a deep-fry thermometer for accuracy. While the oil heats, whisk together the flour, baking powder, and salt in a small bowl. Set aside. In a medium mixing bowl and using a mixer, beat together the egg and milk on low speed for about 10 seconds, just to blend well. Beat in the flour mixture until smooth. (The batter should be able to pass through the funnel hole at the bottom, if it's too thick, add a dab more milk. If too thin, add a bit more flour. I did not need to add either.]. When oil is ready, put your finger over the funnel hole and spoon about 2/3 cup batter into the funnel. (My funnel was small so I filled it to the top, worked out perfect.] Holding the end of the funnel close to the oil, remove finger from the opening and release batter into the oil in a circular motion. Fry until bottom side is light golden, then using a wide spatula and tongs, carefully flip it over and fry second side for 1 minute. Remove to a paper towel lined wire rack to drain. Repeat process for the other funnel cake. Transfer cakes to 2 serving plates and dust with a humongous amount of sifted confectioners sugar! Then pull it apart with your fingers and enjoy!
[Name] Homemade Baked Beans [AuthorId] 2001444264 [AuthorName] fatladfood [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-20T21:05:00Z [Description] I mean, who doesn’t love baked beans, bar my ladies brother? Well, for those that don’t I wanted to take them up a notch, with my homemade baked beans! Now, I am not saying these are any better than Heinz or other purveyors of baked beans (I prefer the Tescos ones to be honest), but you do have the ability to pimp them out. As I carry a multitude of different beans in my cupboards, so the usual Haricot bean can be immediately changed. Then you are going to make a tomato sauce. Hmm, spices can be changed, herbs can be changed. I suppose what I mean to say is, beans can be made your own very easily, you just gotta do it. Anyway, at the very least, who doesn’t love a good fart joke? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/07/98/4PKdVAk1TUWfOm04dce6_3f8403cc-0b1e-4aaf-9756-2415f4be85b6" [RecipeCategory] Beans [Keywords] ["European", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["800", "400", "1", "1", "2", "1", "1", "1", "2", "100"] [RecipeIngredientParts] ["chopped tomatoes", "oregano", "bacon", "onion", "garlic clove", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.8 [FatContent] 8.6 [SaturatedFatContent] 4.6 [CholesterolContent] 18.8 [SodiumContent] 346.3 [CarbohydrateContent] 16.0 [FiberContent] 2.1 [SugarContent] 5.0 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Put the tomatoes, oregano & balsamic vinegar into a bowl & mix well.", "Blitz down to a smooth sauce with a liquidiser.", "Chop up the bacon, and add to a pan on a medium heat, and fry for 5mins.", "Chop the onion and garlic finely, and add to the pan, frying for a further 5mins.", "Add in the tomato sauce, and each tin of beans one at a time.", "Bring the mix back to the boil, and then decant into a large baking dish.", "Cook in the oven for 45mins, or until the beans become thick.", "Serve on some bread, with cheese melted over the top, Just like when you were a child!" ]
[Name] Marnie's Turkey Stroganoff [AuthorId] 2412457 [AuthorName] Chef Illiniwek [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-03-20T21:06:00Z [Description] Make and share this Marnie's Turkey Stroganoff 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/2412457/XwCEVOzQ1KbCpTMDFHKF_IMG_4941.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["ground turkey", "sour cream", "milk", "Minute Rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.4 [FatContent] 33.3 [SaturatedFatContent] 14.1 [CholesterolContent] 155.3 [SodiumContent] 872.2 [CarbohydrateContent] 10.4 [FiberContent] 0.0 [SugarContent] 3.2 [ProteinContent] 34.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare minute rice based on box instructions and preference. Over medium heat, brown the ground turkey and remove any fat afterward. Stir in one can of the desired soup to the cooked turkey. Add milk to mixture and stir. Cook for 5 minutes. Reduce heat to low. Fold sour cream into turkey/soup mixture being careful not to over-mix. Spoon stroganoff on top of rice and serve. Enjoy!
[Name] OMG Chocolate and Almond Clusters Copycat Recipe [AuthorId] 1802966118 [AuthorName] TobyGoode [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-03-20T21:06:00Z [Description] Make and share this OMG Chocolate and Almond Clusters Copycat Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1/3", "6", "1", "1/4", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 158.5 [FatContent] 8.7 [SaturatedFatContent] 4.1 [CholesterolContent] 4.9 [SodiumContent] 59.4 [CarbohydrateContent] 17.8 [FiberContent] 1.5 [SugarContent] 12.8 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a cookie pan with aluminum foil, and spray lightly with a vegetable oil cooking spray. Put the almonds on a cutting board and cut the slivers into halves or thirds. Place in a 2 cup or larger bowl. Put the General Mills Golden Grahams Cereal in the bowl with the almonds. Stir in the Heat English Toffee Bits (also called Heath Bits ‘O Brickle Toffee Bits}. Place the chocolate chips in a 2 quart microwave safe bowl, melt in a microwave oven using 50% power, stirring every 30 seconds until fully melted. Gently mix the cereal mixture into the melted chocolate chips, trying not to break up the cereal squares. Spoon mixture onto the tin foil in the cookie pan a tablespoon at a time and chill in the refrigerator until set (usually sets in 30 minutes in the refrigerator, but that might vary depending on the brand of chocolate you use]. When set, lift clusters from the tin foil and peel it away. OR – Spread the mixture evenly over the tin foil in the cookie pan into a ½ to ¾ inch layer, chill in the refrigerator until set, then remove the layer from the pan and break into about 2 inch-square pieces. Store in a re-sealable container. Note, Graham crackers can be used instead of the General Mills Golden Graham Cereal. Use four graham cracker squares, breaking them into 1/2 to 3/4 inch pieces. Add both the pieces and the crumbs to the almonds in the bowl. The cereal is more like the original candy, but the graham crackers are also good.
[Name] Skillet Chicken With Roasted Carrots [AuthorId] 1648232 [AuthorName] fxf3228 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-03-20T21:07:00Z [Description] Make and share this Skillet Chicken With Roasted Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "3/4", "1/2", "1", "5", "1", "1", "1 1/2", "1 1/2", "1 1/2", "3/4", "1/3"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "kosher salt", "black pepper", "fresh thyme", "lemon", "all-purpose flour", "lemon zest", "fresh flat-leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.2 [FatContent] 10.2 [SaturatedFatContent] 3.0 [CholesterolContent] 84.7 [SodiumContent] 692.3 [CarbohydrateContent] 45.6 [FiberContent] 5.4 [SugarContent] 9.4 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] 1 Chicken Breast [RecipeInstructions] Preheat oven to 425°F. Place a large skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes or until golden brown. Turn and cook 2 minutes. Remove chicken from pan. Place carrots and potatoes, cut side down, in pan; sprinkle with thyme. Place pan in oven; bake at 425°F for 20 minutes. Return chicken to pan; top with lemon slices. Bake at 425°F for 12 minutes. Remove pan from oven. Place chicken and vegetables on a plate. Combine 1/2 cup milk, flour and lemon zest in a bowl. Return pan to medium-high heat (do not wipe out pan]. Add flour mixture, remaining 1 cup milk and chicken stock to pan, scraping pan to loosen browned bits; cook 3 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and vegetables to pan. Sprinkle with parsley.
[Name] Southwestern Sweet Potato Noodle Bowls [AuthorId] 1648232 [AuthorName] fxf3228 [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-03-20T21:07:00Z [Description] This is a delicious fun way to serve Sweet Potatoes. The salad tastes amazing and looks like something that you would order at a high-end restaurant. This is a macro friendly dish [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/3", NA, NA, "3/4", "1", "1/2", "1", "2", "2/3", "1/8", "1/8", NA] [RecipeIngredientParts] ["garlic clove", "cilantro", "avocado", "tahini", "lime", "water", "cherry tomatoes", "fresh cilantro", "lime", "sweet potato", "olive oil", "black beans", "ground cayenne pepper", "ground coriander", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.6 [FatContent] 27.1 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 63.6 [CarbohydrateContent] 47.6 [FiberContent] 17.5 [SugarContent] 5.8 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] 2 bowl [RecipeInstructions] For the sauce: Combine all ingredients in the food processor until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.]. For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside. Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons. Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2–3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes. Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.
[Name] Southwestern Sweet Potato Noodle Bowls [AuthorId] 1648232 [AuthorName] fxf3228 [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-03-20T21:07:00Z [Description] This is a delicious fun way to serve Sweet Potatoes. The salad tastes amazing and looks like something that you would order at a high-end restaurant. This is a macro friendly dish [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/19/2/5fsab8ZTa2wY89vU7zek_Image-2-1.png" [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/3", NA, NA, "3/4", "1", "1/2", "1", "2", "2/3", "1/8", "1/8", NA] [RecipeIngredientParts] ["garlic clove", "cilantro", "avocado", "tahini", "lime juice", "water", "cherry tomatoes", "fresh cilantro", "lime, juice of", "sweet potato", "olive oil", "black beans", "ground cayenne pepper", "ground coriander", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.8 [FatContent] 27.0 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 63.3 [CarbohydrateContent] 45.0 [FiberContent] 16.2 [SugarContent] 5.5 [ProteinContent] 11.7 [RecipeServings] 2.0 [RecipeYield] 2 bowls [RecipeInstructions] For the sauce: Combine the first 7 ingredients in the food processor, pulse until completely smooth. Transfer to a jar. (There will be plenty of the avocado dressing leftover to use as a dip or spread.]. For the salad: In a large bowl, toss the tomatoes, herbs and greens together. Squeeze lime on top and set aside. Run the sweet potato through the spiralizer to make noodles, or use a vegetable peeler to turn it into ribbons. Heat 1 teaspoon of the oil in a frying pan over medium heat, then lightly sauté the noodles for 2–3 minutes or until slightly softened. Transfer the sweet potato noodles to the bowl of greens and tomatoes. Without cleaning the pan, heat the remaining oil. Toss in the black beans, cayenne and coriander, and stir fry until warm. Add to the sweet potato noodle mixture. Stir everything in the bowl well to combine. Either add the avocado sauce and toss to coat at this point, or plate the salad and drizzle the sauce on top. Serve with sliced avocado, green onion and lime wedges if desired.
[Name] Turkey Stuffed Peppers [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-20T21:09:00Z [Description] Make and share this Turkey Stuffed 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/recipes/53/08/04/ZYJf7vtYRSOGRDHjqt6w_Pepper.jpg" [RecipeCategory] One Dish Meal [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "3/4", "4", "1", "1/2", "0.5", "1", "1", "1"] [RecipeIngredientParts] ["ground turkey", "pepper", "season salt", "paprika", "onion", "rice", "bell peppers", "water", "tomato paste", "pepper", "lowfat mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.3 [FatContent] 5.0 [SaturatedFatContent] 1.3 [CholesterolContent] 39.2 [SodiumContent] 268.3 [CarbohydrateContent] 27.4 [FiberContent] 3.2 [SugarContent] 6.5 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] 8 half peppers [RecipeInstructions] Mix turkey, pepper, season salt, paprika, onion and rice. Stuff into halved peppers and lay in sprayed pan. In a bowl, mix tomato soup, water, tomato paste, pepper and Italian seasoning. Bake covered 1 hour at 350* and top with low fat mozzarella cheese to serve. You can also cover with the cheese and bake uncovered an additional 5 minutes to melt.
[Name] Weight Watchers Slow Cooker Hamburger Stew [AuthorId] 2001445721 [AuthorName] Nicki J. [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-03-20T21:10:00Z [Description] Make and share this Weight Watchers Slow Cooker Hamburger Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["extra lean beef", "onion", "potatoes", "tomatoes", "tomato sauce", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 546.8 [CarbohydrateContent] 36.2 [FiberContent] 7.4 [SugarContent] 5.0 [ProteinContent] 7.1 [RecipeServings] 6.0 [RecipeYield] 6 Cup [RecipeInstructions] Brown ground beef and onions and drain. Mix remaining ingredients in slower cooker. Cook on low for 8 hours or high for 4hours. Place all in slow cooker.
[Name] Super Seed Granola Bar [AuthorId] 2001435229 [AuthorName] Jessica A. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-20T21:10:00Z [Description] High Protein, all natural ingredients. These are not super sweet. The chia buckwheat groats can be found at Trader Joes or other stores carrying health foods and whole foods. I used a product called Super Seeds Ancient Grains for this recipe. Feel free to play around with it. Also, the almond butter can be swapped for any other kind of nut butter and the honey can be swapped for maple syrup or agave syrup. If you like sweeter bars, consider adding chocolate chips or drizzling melted chocolate on top prior to slicing. It's all about experimenting! Keep these in the fridge, stored in an airtight container. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001435229/wS0GYyorQXWauHkCuZ1S_PicsArt_03-19-04.54.12.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/2", "1/2", "1", "1/4", "3", "1/2", "1/3", "1 1/2"] [RecipeIngredientParts] ["steel cut oats", "buckwheat groats", "sunflower seeds", "vanilla", "sea salt", "dates", "almond butter", "honey", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 13.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 92.9 [CarbohydrateContent] 31.0 [FiberContent] 5.0 [SugarContent] 13.2 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] 12 bars [RecipeInstructions] Place one oven rack at the topmost oven position and preheat oven to 350*. On a cookie sheet, mix together and spread out the oats, chia buckwheat groats (or super seed ancient grains from Trader Joes], sunflower seeds and sliced almonds. Roast in the preheated oven, on the top rack, for 15 minutes. Check every 5 minutes during this process and stir the mixture around to get even roasting and prevent burning. While the grain mixture is roasting, slice open the dates, discard the pits. Place cleaned dates in a small food processor and process until they form a thick ball. Combine the dates, honey, and almond butter in a large saucepan. Heat on medium to medium high, stirring constantly until a thick sauce is formed. Remove from heat. When the oats are finished, and while they are still warm, pour them into the saucepan with the almond butter/date/honey sauce. The warmth of the oats will help mix them with the sauce more easily. Add the protein powder and the vanilla. Mix all ingredients until all ingredients thoroughly combined. This is a very dry looking mix. Do not add more liquid or it will not bind together in the next step. Spray a square pan 8x8 with nonstick spray. Press the mixture into the pan evenly. Place in Freezer to firm up for 15 minutes. Remove from freezer and slice into 12 even pieces. Enjoy!
[Name] Cumin-Picante Chicken [AuthorId] 2001446093 [AuthorName] justin z. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-03-20T21:10:00Z [Description] Make and share this Cumin-Picante Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Beginner Cook", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["ground cumin", "dried oregano", "canola oil", "boneless skinless chicken breast halves", "water", "chicken bouillon granules", "bouillon cube"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.4 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 75.6 [SodiumContent] 452.9 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.", "In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until a thermometer inserted in chicken reads 165°.", "Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, 3-4 minutes or until thickened, stirring occasionally. Serve with chicken. Yield: 4 servings. Note- I usually double the sauce." ]
[Name] Oven Tacos [AuthorId] 2000152853 [AuthorName] David Stageberg [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-03-20T21:11:00Z [Description] Make and share this Oven Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1 - 1 1/2", "1", "3", "2", "2", "1", "1"] [RecipeIngredientParts] ["tortillas", "hamburger", "lettuce", "tomatoes", "green onion", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.9 [FatContent] 36.7 [SaturatedFatContent] 17.9 [CholesterolContent] 136.7 [SodiumContent] 1547.0 [CarbohydrateContent] 30.8 [FiberContent] 5.8 [SugarContent] 13.5 [ProteinContent] 42.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown the hamburger. Drain the grease and stir in the bottle of taco sauce. Mix 2 cups of the spaghetti sauce with the enchilada sauce. Dip tortillas in the sauce. Layer a tortilla, hamburger mix, cheese, lettuce, tomatoes, olives and onions. Repeat. Makes two stacks of 5 tortillas each. Top with cheese, onions, olives and tomatoes. Bake at 350 for 30 minutes.
[Name] Gluten Free Irish Soda Bread [AuthorId] 559087 [AuthorName] Jeco2722 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-03-20T21:11:00Z [Description] A St. Patrick's Day tradition in my house with a Gluten Free makeover. Crumbly, dense and with a hint of sweetness from the raisins. Most ingredients are right in your pantry.
[Name] "Give Me Garlic!" Mayo [AuthorId] 2001184441 [AuthorName] thebosslady825 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-20T21:11:00Z [Description] Must. Love. Garlic......and mayo. We made this spread to put on homemade Chicken Club sandwiches. This is a great base recipe that could have some of the garlic toned down and other seasonings and flavors added to create your own sandwich spread. This, as written, would be "Garlic Flavored Garlic" mayo and makes a great substitute for "plain mayo" in other recipes such as breaded chicken cutlets (in lieu of flour and egg method.) Please feel free to share your additions to and uses for this mayo if you liked it! Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001184441/2GrY89SkTEyd0GZTr9J8_Garlic%20Mayo.jpg" [RecipeCategory] Sauces [Keywords] ["Spreads", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/4", "1/8", "1/8", "3/4"] [RecipeIngredientParts] ["garlic cloves", "red wine vinegar", "olive oil", "onion powder", "sea salt", "ground black pepper", "garlic powder", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.4 [FatContent] 3.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 146.4 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 3/4 cup [RecipeInstructions] In a small bowl, whisk minced garlic with red wine vinegar and olive oil. Slightly mash the garlic with the whisk as you combine. Whisk in the rest of the seasonings until well combined. Add the mayonnaise and stir well. Cover the bowl and allow to sit for a minimum of 1 hour in the fridge, allowing flavors to meld. Give one more good stir before spreading on sandwiches or using in place of \"plain mayo\" in other recipes.
[Name] Tzatziki Sauce [AuthorId] 7405414 [AuthorName] mary_todays_7405414 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-20T21:11:00Z [Description] Make and share this Tzatziki Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["cucumber", "garlic", "dill", "lemon", "honey", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.7 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 2.6 [FiberContent] 0.2 [SugarContent] 1.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix ingredients together. Chill before serving.
[Name] Masa Harina Pancakes [AuthorId] 2001446774 [AuthorName] Brooke S. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-20T21:12:00Z [Description] These pancakes have a nice light corn flavour similar to a sweet cornbread. The amount of sugar should be reduced if you like lots of syrup, as these are sweet enough to nibble on their own. The recipe is scaled to be a light breakfast for two or part of a spread. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Corn", "Vegetable", "Free Of...", "Sweet", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2 1/2", "1/2", "1/8", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["masa harina", "sugar", "cinnamon", "salt", "baking powder", "egg", "milk"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 302.7 [FatContent] 12.5 [SaturatedFatContent] 3.2 [CholesterolContent] 101.5 [SodiumContent] 393.9 [CarbohydrateContent] 41.6 [FiberContent] 2.2 [SugarContent] 15.8 [ProteinContent] 7.8 [RecipeServings] 2.0 [RecipeYield] 4 Pancakes [RecipeInstructions] ["Mix dry ingredients in a medium bowl. Heat skillet or frying pan on medium with a little oil or butter.", "Mix wet ingredients in a small bowl. Combine with dry ingredients until smooth (masa harina will not be lumpy as wheat flour would be].", "When the pan or skillet is hot, pour batter using a ladle or 1/4 cup dry measuring cup. Let each side cook until nicely browned and firm, about two minutes each side.", "If you cook one pancake at a time, the batter will firm up slightly in the bowl. This is fine, and it will not effect the texture of the pancakes. Serve the pancakes hot with butter and syrup or fresh fruit, or nibble them plain when warm." ]
[Name] Vanilla Ice Cream No Eggs [AuthorId] 2001447003 [AuthorName] Michael G. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-20T21:12:00Z [Description] Make and share this Vanilla Ice Cream No Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/8", "2", "1/8", "3/4", "1/2"] [RecipeIngredientParts] ["heavy whipping cream", "evaporated milk", "milk", "guar gum", "vanilla extract", "salt", "sugar", "corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1633.6 [FatContent] 103.2 [SaturatedFatContent] 64.0 [CholesterolContent] 383.9 [SodiumContent] 449.5 [CarbohydrateContent] 162.1 [FiberContent] 0.0 [SugarContent] 97.2 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] 2 qts [RecipeInstructions] ["I use a 2 qt pyrex measuring bowl to mix ingredients and microwave to heat.", "add all liquid ingredients to pyrex containter, including corn syrup.", "mix all dry ingredients in a clean dry bowl to ensure that guar gum is incorporated evenly.", "add sugar, salt, guar gum mixture to liquid ingredients.", "heat on high in microwave for about 8 minutes.", "cover and refrigerate for 12-24 hrs.", "set up ice cream freezer (I use a Kitchen Aid mixer accessory].", "Start on low speed, stir ice cream mix, add to freezer bowl.", "mix for 15-20 minutes, should noticeably increase in volume as air is mixed in.", "portion what is now soft serve into freezer containers of choice and freeze overnight for final consistency.", "notes: Guar Gum is available from Bob's RedMill, a natural thickener and emulsifier. The combination of Guar Gum, Corn Syrup, Sugar, and Salt will give a smooth consistency. Heating and Aging the mixture overnight ensures that the milk fats in the cream and milk solids from the evaporated milk are set in the matrix so you form no ice crystals and your ice cream will be smooth and scoopable." ]
[Name] Crunchy Fish Gratin [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-21T10:22:00Z [Description] Make and share this Crunchy Fish Gratin recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "280", "2", "1", "150", "150", "1", "1", "2", "3", "2", "30", "10", "30", "2", NA] [RecipeIngredientParts] ["haddock fillets", "creme fraiche", "Dijon mustard", "lemon", "flat leaf parsley", "spring onions", "tomatoes", "porridge oats", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.4 [FatContent] 16.5 [SaturatedFatContent] 7.7 [CholesterolContent] 126.2 [SodiumContent] 404.1 [CarbohydrateContent] 11.8 [FiberContent] 3.3 [SugarContent] 2.1 [ProteinContent] 30.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to gas 6, 200C, fan 180°C Arrange the wilted spinach, fish, and prawns in a roasting tin. Mix together the creme fraiche, fromage frais, mustard, lemon zest, most of the chopped parsley, and spring onions. Season, spoon over the fish, and top with the tomato.", "Mix together the oats, cornflakes, cheese, seeds, reserved parsley, and remaining spring onions, then scatter over the fish. Bake for 20-25 minutes, until golden and cooked through. Serve with boiled potatoes alongside." ]
[Name] Fruity Quinoa Crumble [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-21T10:27:00Z [Description] Make and share this Fruity Quinoa Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Grains", "Fruit", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["400", "2", "4", "1", "1", "1", "75", "50"] [RecipeIngredientParts] ["rhubarb", "sweet apples", "maple syrup", "orange", "ground cinnamon", "quinoa", "porridge oats", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.6 [FatContent] 10.3 [SaturatedFatContent] 4.8 [CholesterolContent] 17.8 [SodiumContent] 66.9 [CarbohydrateContent] 58.5 [FiberContent] 7.6 [SugarContent] 17.3 [ProteinContent] 8.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 4, 180C, fan 160°C In a bowl, mix the fruit with 2tbsp maple syrup, the orange zest and juice, and 1/2 tsp cinnamon; toss. Divide between 6 baking dishes. In a separate bowl, mix the quinoa, oats, and butter until clumps form. Stir in the remaining maple syrup and spoon on top of the fruit in each baking dish. Bake for 25-30 minutes, until the crumble is golden on top.
[Name] Blueberry "Bread and Butter" Pudding [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-03-21T10:36:00Z [Description] Make and share this Blueberry "Bread and Butter" Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "10", "150", "1", "1/2", "4", "560", "3", "1", "1", NA] [RecipeIngredientParts] ["blackberries", "blueberries", "lemon", "eggs", "soya milk", "honey", "vanilla extract", "ground cinnamon", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 7.0 [SaturatedFatContent] 1.6 [CholesterolContent] 124.0 [SodiumContent] 316.3 [CarbohydrateContent] 57.6 [FiberContent] 2.8 [SugarContent] 29.1 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 5, 190C, fan 170°C Grease a 1l ovenproof dish. Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go. Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking. Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.
[Name] Griddled Lemon Chicken With Roasted Cauliflower [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2017-03-21T10:43:00Z [Description] Make and share this Griddled Lemon Chicken With Roasted Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Lemon", "Poultry", "Citrus", "Cauliflower", "Fruit", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "450", "1", "1", "1", "0.5", NA, "0.5"] [RecipeIngredientParts] ["cauliflower", "cumin seed", "fennel seed", "olive oil", "sweet potatoes", "chicken breast fillets", "lemon", "mint", "butter", "sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.7 [FatContent] 12.8 [SaturatedFatContent] 2.5 [CholesterolContent] 96.0 [SodiumContent] 344.2 [CarbohydrateContent] 61.2 [FiberContent] 14.6 [SugarContent] 12.8 [ProteinContent] 39.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 7, 220C, fan 200°C Put the cauliflower florets in a large roasting tin with the seeds and oil, season, and toss to coat. Roast for 20 minutes. Meanwhile, put the potatoes in a pan of cold water, cover and bring to the boil. Reduce the heat and simmer for 20 minutes. Put the chicken fillets between 2 sheets of clingfilm and bash with a rolling pin until 1cm thick. Mix the lemon zest and juice with a little black pepper in a large shallow dish. Add the chicken and turn to coat. Marinate for 10 minutes. In a hot griddle pan, cook the chicken, turning regularly, for 10 minutes, or until cooked through with no pink meat showing. Meanwhile, add the chilli and mint to the roasted cauliflower. Drain the potatoes and mash well. Heat the butter in a small pan, add the sage leaves and fry for 1 minute, or until crispy. Add to the mash and serve with the chicken and cauliflower.
[Name] Dukkah-Spiced Lamb With Creamed Feta [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-21T11:31:00Z [Description] Make and share this Dukkah-Spiced Lamb With Creamed Feta recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Cheese", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["400", "1", "4", "2", "1", "75", "50", "3", "1"] [RecipeIngredientParts] ["potatoes", "olive oil", "lamb leg steaks", "feta", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 670.4 [FatContent] 38.9 [SaturatedFatContent] 17.5 [CholesterolContent] 137.2 [SodiumContent] 1186.2 [CarbohydrateContent] 41.4 [FiberContent] 7.0 [SugarContent] 3.6 [ProteinContent] 40.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the potatoes and stock cube in a pan and cover with water. Bring to the boil, cover and simmer for 18 minutes. Meanwhile, mix the dukkah and olive oil together in a shallow dish. Add the lamb steaks and coat in the dukkah. Set aside for 5 minutes to marinate. Using a fork, mash the feta in a bowl, stir in the yoghurt and mint, and season with black pepper. In a nonstick frying pan set over a medium-high heat, fry the marinated steaks for 3 minutes on each side, or until cooked to your liking. Remove from the pan and rest for 5 minutes. Drain the potatoes. Return the empty pan to the heat and add the spinach, in batches, to wilt. Once the spinach is softened, return the potatoes to the pan and mix well to combine. Serve the lamb with the spinach and potatoes and a spoonful of the creamed feta.
[Name] Lime and Cumin Sea Bass With Mango Salsa [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-21T11:44:00Z [Description] Make and share this Lime and Cumin Sea Bass With Mango Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Lime [Keywords] ["Mango", "Citrus", "Tropical Fruits", "Fruit", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "2 -3", "0.5", "1"] [RecipeIngredientParts] ["cumin seed", "lime", "sea bass fillets", "mango", "avocado", "spring onions", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 398.0 [FatContent] 16.6 [SaturatedFatContent] 2.6 [CholesterolContent] 39.0 [SodiumContent] 132.9 [CarbohydrateContent] 46.1 [FiberContent] 13.4 [SugarContent] 26.8 [ProteinContent] 24.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the cumin seeds, lime zest and juice into a shallow dish, then add the sea bass, turning to coat. Set aside to marinate for 5 minutes. Meanwhile, make the salsa by mixing the mango and avocado in a bowl with the spring onions and horseradish sauce. Stir in the coriander, season to taste, then set aside. Blanch the broccoli florets and halved stems for 3 minutes in a pan of salted boiling water, or steam. Drain and set aside. Put the sea bass and the marinade in a frying pan, add 75ml water and bring to a simmer. Cover and steam for 5 minutes, or until cooked. Serve the steamed sea bass with the broccoli and a generous helping of the salsa.
[Name] Warm Puy Lentil and Green Bean Salad [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-21T12:06:00Z [Description] Make and share this Warm Puy Lentil and Green Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "150", "1", "100", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "red onion", "eggs", "baby tomatoes", "lentils", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.1 [FatContent] 10.0 [SaturatedFatContent] 2.3 [CholesterolContent] 186.0 [SodiumContent] 84.7 [CarbohydrateContent] 41.4 [FiberContent] 12.3 [SugarContent] 13.3 [ProteinContent] 19.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a large frying pan, heat the oil, then add the onion. Cook for 5 minutes, or until softened.", "Bring a small pan of water to the boil. Add the eggs and simmer for 7 minutes, adding the beans halfway through.", "Meanwhile, add the tomatoes and peppers to the onion and cook for 3 minutes. Add the puy lentils and stir for 2 minutes, until heated through. Remove the frying pan from the heat and stir in the balsamic vinegar and maple syrup. Season to taste.", "Drain the eggs and beans. Leave the eggs for a couple of minutes to cool slightly then peel off the shells and halve. Spoon the lentil mix onto a large serving plate and arrange the beans and eggs on top. Finish with freshly ground black pepper." ]
[Name] Harissa Vegetable Tart [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-21T12:31:00Z [Description] Make and share this Harissa Vegetable Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "150", "10"] [RecipeIngredientParts] ["puff pastry", "harissa", "feta", "rocket"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.3 [FatContent] 47.2 [SaturatedFatContent] 15.1 [CholesterolContent] 33.4 [SodiumContent] 653.8 [CarbohydrateContent] 44.0 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to gas 7, 220C, fan 200C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes.", "While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes.", "Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.", "Remove the veg and pastry from the oven, then turn it down to gas 6, 200C, fan 180°C Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.", "Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles." ]
[Name] Korean-Style Rice Bowl [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-03-21T13:43:00Z [Description] Make and share this Korean-Style Rice Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Korean", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "2", "1", "1", "1 -2", "4"] [RecipeIngredientParts] ["long grain rice", "pepper", "chili sauce", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 816.1 [FatContent] 39.6 [SaturatedFatContent] 12.9 [CholesterolContent] 276.2 [SodiumContent] 208.1 [CarbohydrateContent] 80.8 [FiberContent] 9.0 [SugarContent] 0.9 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the rice according to the pack instructions. Meanwhile, in a large wok set over a medium-high heat, heat 1 tbsp oil and stir-fry the mince for 5-7 minutes, until golden and starting to crisp up.", "Add the pepper mix to the wok along with a splash of water. Cook for another 5-7 minutes, until the vegetables are tender and the pork is cooked through. Stir in the chilli sauce and season.", "In a large frying pan, heat the remaining 1 tbsp oil and fry the eggs. Divide the cooked rice between 4 serving bowls. Top with the mince mixture and a fried egg. Drizzle with a little more chilli sauce, if you like." ]
[Name] Smoked Haddock and Leek Risotto [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-03-21T14:10:00Z [Description] Make and share this Smoked Haddock and Leek Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "500", "300", "500", "150"] [RecipeIngredientParts] ["olive oil", "leeks", "arborio rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.6 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 96.2 [SodiumContent] 979.6 [CarbohydrateContent] 77.0 [FiberContent] 4.3 [SugarContent] 4.9 [ProteinContent] 38.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.", "Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.", "Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper." ]
[Name] Natural Bleach Alternative [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-21T16:44:00Z [Description] Make and share this Natural Bleach Alternative recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["12", "1/4", "1"] [RecipeIngredientParts] ["water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 15 cups [RecipeInstructions] Add water, lemon juice, and peroxide to a mixing bowl and stir to combine. To use as a household cleaner, pour the mixture into a spray bottle. To use in laundry, add 2 cups of the mixture to each load of laundry.
[Name] Doolin Irish Seafood Chowder [AuthorId] 232037 [AuthorName] CelticBrewer [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-21T18:29:00Z [Description] A seafood chowder popular along the west coast of Ireland such as the Aran islands and Doolin. Serve with brown bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/232037/PE1n9xKuT9CTtXlzJ2Jv_20170321_135601.jpg" [RecipeCategory] Chowders [Keywords] ["European", "St. Patrick's Day", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "2", "1", "8", "8", "1", "2", NA] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "onion", "carrot", "celery rib", "potatoes", "clams", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.3 [FatContent] 29.3 [SaturatedFatContent] 17.6 [CholesterolContent] 135.6 [SodiumContent] 1084.6 [CarbohydrateContent] 36.5 [FiberContent] 3.8 [SugarContent] 5.0 [ProteinContent] 24.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prep all ingredients as mentioned in the list. The recipe editor can be a pain, so when it comes to the shellfish, you can use a pound of clam and/or mussel meat. I used a combination of already cooked, shelled, and frozen meat. You can obviously cook and shell your own. I used smoked salmon and hake for my fish choices; but any combination listed would work just great. The spirit of Irish Seafood Chowder is in using what's locally caught and available, so try to do the same. Add butter and onions to a pot and sweat until onions are translucent. Add the carrots and celery and continue to sweat for a few more minutes. Add the flour to the mix and allow it to \"cook out\" the raw flour flavor. Add the potatoes, smoked fish, clam juice, and seafood stock to the pot. At this point, you can let the chowder simmer for a while, but at least 15 minutes or so. I had done everything up to now before my guests arrived and then finished the following steps in the last 10 minutes prior to eating. Add all of the remaining ingredient to the pot (shellfish meat, cubed fish, and heavy cream]. Cook for 5-10 minutes until fish is done. Add salt and pepper to taste. Serve with Irish Brown Bread & butter.
[Name] Easy & Frugal Tuna Casserole [AuthorId] 2001447932 [AuthorName] Heather A. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-03-21T20:40:00Z [Description] There are a million versions of the classic tuna noodle casserole. This is the one I grew up with. We don't modify it...ever ;) But you can! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "2", "8 -20"] [RecipeIngredientParts] ["elbow macaroni", "tuna", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.5 [FatContent] 13.8 [SaturatedFatContent] 5.1 [CholesterolContent] 33.6 [SodiumContent] 903.6 [CarbohydrateContent] 34.4 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 23.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Cook noodles, drain.", "drain tuna.", "mix noodles, tuna, soups together and spread 1/2 of the mixture into a medium to large glass baking dish.", "Put down a layer of cheese.", "Spread the remaining tuna noodle mixture then top with the another layer of cheese.", "Cover with foil and bake for approximately 15 minutes to melt cheese and heat through.", "Options: 1] substitute just about any cream soup for one of the mushroom soups. Cream of celery is a favorite. 2] you can't really skimp on the cheese with a recipe this basic. Try adding more noodles to make it last longer or cutting the entire recipe in half if you are really short on cheese." ]
[Name] White Bean Herb De Provence Salad [AuthorId] 2001446797 [AuthorName] nancy6015 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-21T20:41:00Z [Description] Make and share this White Bean Herb De Provence Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1/2", NA] [RecipeIngredientParts] ["white beans", "red onions", "lemon juice", "wine vinegar", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.6 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 23.1 [FiberContent] 5.0 [SugarContent] 0.8 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] 2 Cups [RecipeInstructions] After chopping the onion, squeeze the lemon juice over it and let it sit while prepping the other ingredients. This will take the edge off of the onion. combine all ingredients into a serving dish. Best to chill a few, to several, hours.
[Name] Chocolate Chip Cookies [AuthorId] 2001446267 [AuthorName] Sarah C. [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-03-21T20:41:00Z [Description] Make and share this Chocolate Chip 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/2001446267/nOzjZFI5SNeYBkmHeDwV_choco.jpeg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Nuts", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2 1/4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["shortening", "white sugar", "brown sugar", "vanilla", "eggs", "flour", "baking soda", "salt", "walnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 549.5 [FatContent] 30.5 [SaturatedFatContent] 8.9 [CholesterolContent] 41.1 [SodiumContent] 276.6 [CarbohydrateContent] 64.0 [FiberContent] 1.7 [SugarContent] 40.3 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] 20 25 [RecipeInstructions] Mix shortening, white sugar and brown sugar. Add & mix vanilla and two eggs. Beat the eggs in a separate bowl before adding to mixture. Add & mix flour, baking soda and salt. Add & mix diced walnuts and milk chocolate chips. Grease cookie sheet. Drop spoonfuls of cookie dough onto the cookie sheet. Bake at 375 degrees. Bake for 10 to 13 minutes or until done.
[Name] Cold and Sore Throat Remedy [AuthorId] 2001446267 [AuthorName] Sarah C. [CookTime] PT3M [PrepTime] PT4M [TotalTime] PT7M [DatePublished] 2017-03-21T20:41:00Z [Description] I found this homemade cold remedy on Facebook. It's a good soothing hot drink for when you have a cold. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "8"] [RecipeIngredientParts] ["apple cider vinegar", "lemon juice", "honey", "cinnamon", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 18.6 [FiberContent] 0.1 [SugarContent] 17.7 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] 2 3 [RecipeInstructions] Heat up water in a tea kettle and pour into mug half-way full. Add apple cider vinegar. Add lemon juice. Add honey. Add a pinch of cinnamon. Stir the mixture. Add a little more water if you want.
[Name] Banana Bread [AuthorId] 2001446267 [AuthorName] Sarah C. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-03-21T20:42:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1/4", "2", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["bananas", "sugar", "butter", "eggs", "vanilla", "flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.5 [FatContent] 14.6 [SaturatedFatContent] 8.2 [CholesterolContent] 123.5 [SodiumContent] 744.5 [CarbohydrateContent] 106.2 [FiberContent] 3.6 [SugarContent] 61.0 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] 5 7 [RecipeInstructions] Mix 3 mashed bananas, sugar, melted butter, eggs and vanilla. Add & mix flour, baking soda and salt. Bake at 350 degrees for 45 minutes (approx].
[Name] Mandu-Pi/Dumpling Wrappers [AuthorId] 2001414777 [AuthorName] Emma A. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-21T20:43:00Z [Description] Just in case you didn't know. You could buy them, but why would you buy when you can make from scratch? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001414777/6ufjFmmSwSP1QLDMwLtD_mandu-pi.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "2/3", "1/4"] [RecipeIngredientParts] ["flour", "salt", "water", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 73.3 [CarbohydrateContent] 13.4 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine 2 cups of flour, salt, and water in a large mixing bowl. Mix with a wooden spoon until it turns into a lump. Then knead it by hand for a few minutes until the dough gets a little softer. Put it in a plastic bag to keep it from the air and let it sit for 10 to 30 minutes on the kitchen counter. Take the dough out of the plastic bag. It will be a little softer and moist and easier to handle. Knead it for 5 to 7 minutes, until it’s smooth and elastic. Place the dough on a cutting board dusted with a bit of flour and divide it into 2 equal pieces. Put one half into the plastic bag to keep it from getting dried out as your work on the other half. Cut the piece of dough into 8 equal sized pieces. Roll each piece out with a rolling pin into 5½ to 6 inch round circle disks. They should be a little thinner on the edges than in the middle, because we’ll eventually be pinching the edges together when we make mandu, so you don’t want them too thick and doughy. Take the second half out of the bag and make mandu wrappers out of it using the same method. Use them right away to make mandu, or freeze them for later.
[Name] Spicy Flank Steak [AuthorId] 1803689732 [AuthorName] medic442 [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2017-03-21T20:43:00Z [Description] Make and share this Spicy Flank Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/32/wLAQ5ZqRGyk1EYqLOrvw_IMG_2507%20(2).JPG" [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sea salt", "paprika", "garlic powder", "fresh coarse ground black pepper", "onion powder", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.4 [FatContent] 14.2 [SaturatedFatContent] 5.9 [CholesterolContent] 115.7 [SodiumContent] 388.8 [CarbohydrateContent] 1.0 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 36.3 [RecipeServings] 4.0 [RecipeYield] 6 oz [RecipeInstructions] Preheat skillet or grill to medium high heat. Combine dry ingredients and rub over steak. 1.5 tablespoons oil for skillet. Cook 6 min per side. Remove from heat and let stand for 5 minutes. Cut across the grain and server with favorite sides.
[Name] Pizza Burgers (Prior Lake School Lunch) [AuthorId] 2839438 [AuthorName] AbbyRoad28 [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-03-21T20:47:00Z [Description] PIZZA BURGERS (from the cooks at PLHS) (from Lynda Allen 3/2015) These were served in the school lunch cafeterias all through the 1970's and 80's. It was one of those mystery meat scenarios, but man were they good. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3/4", "1", "1", "1 1/2", NA, "1", "1"] [RecipeIngredientParts] ["ground beef", "cheese", "salt", "sage", "oregano", "pepper", "tomato sauce", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.8 [FatContent] 43.0 [SaturatedFatContent] 18.8 [CholesterolContent] 144.1 [SodiumContent] 1872.3 [CarbohydrateContent] 11.0 [FiberContent] 1.4 [SugarContent] 3.8 [ProteinContent] 38.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef. Drain and add ground Spam. Add seasonings, tomato sauce and paste. When you are ready to serve stir in cheese. Spread on hamburger buns. Heat in oven and serve.
[Name] Kullah's Alfredo [AuthorId] 1800281 [AuthorName] kanderso66 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-03-21T20:48:00Z [Description] Make and share this Kullah's Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["400", "250 -300", "1/2", "1/2", "1/2", "1/2", "500", "1", "1", NA] [RecipeIngredientParts] ["chicken fillets", "pasta", "chicken bouillon", "dried oregano", "fresh ground black pepper", "mozzarella cheese", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 720.4 [FatContent] 43.0 [SaturatedFatContent] 25.4 [CholesterolContent] 205.5 [SodiumContent] 284.0 [CarbohydrateContent] 50.8 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] While cooking the main ingredients, put on a pot of water and add 1 to 2 tsp salt; bring to a boil and add pasta; drain; add some oil to the pot and add the pasta back; cover to keep warm. Fry off the chicken, adding the herbs and spices above. Drain and return to pan, reducing heat. Add cream. Add chicken bouillon, stirring to dissolve. Bring to a low boil. Reduce heat. Add cheeses, melting and stirring into the cream sauce (medium-low heat]. Add knob of butter and melt into the sauce, stirring. All to simmer slowly for 10 to 15 minutes. Remove from heat, plate the pasta, and drench it with the sauce - serve immediately.
[Name] One Pot Braised Chicken With Quinoa [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-03-21T20:48:00Z [Description] This One Pot Braised Chicken with Quinoa with added mushrooms and green peas is a complete meal that is satisfying and cooks in under an hour. It is the perfect weeknight meal when you need something easy, healthy, and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001410950/jSSB89FPSJS0jtVrHY10_One-Pot-Braised-Chicken-with-Quinoa-Mushrooms-Peas.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "1/4", "1/4", "2", "2", "2", "8", "3/4", "1"] [RecipeIngredientParts] ["butter", "chicken thighs", "fine sea salt", "black pepper", "dried marjoram", "garlic cloves", "fresh thyme", "mushrooms", "quinoa", "green peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.8 [FatContent] 20.9 [SaturatedFatContent] 6.5 [CholesterolContent] 90.2 [SodiumContent] 856.3 [CarbohydrateContent] 32.4 [FiberContent] 4.7 [SugarContent] 5.1 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large sauté pot over medium-high heat. In a small bowl, mix sea salt, black pepper, and marjoram. Rub the seasoning mix over chicken thighs. Place the chicken tights in the sautéing pot and brown on both sides, about 3 minutes per side. Stir in garlic and let it sauté for 30 seconds until it releases its flavor. Then pour in ½ cup chicken stock. Toss in fresh thyme and bring to boil. Lower the heat and cover. Let simmer for 20 minutes. Move the meat to the sides of the pot to make room in the center for mushrooms. Stir in the mushrooms and scrape the bottom of the pan to lift brown bits. Let mushrooms sauté for a few minutes until they release their juice and shrink in size. Stir in quinoa and pour in the rest of the chicken stock. Bring to boil, then lower the heat and toss in the green peas. Cover and let simmer 15 minutes. Turn the heat off keeping the lid on. Let rest for 10 minutes before fluffing with a fork. Serve hot.
[Name] Blueberry Spinach Smoothie Bowl [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-21T20:48:00Z [Description] This simple Blueberry Spinach Smoothie Bowl recipe is a beautiful breakfast packed with fiber and protein that looks almost too pretty to eat. Top with your favorite nuts and fruit for a nutritious meal on the go. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/36/5xp2mmz3TXicgV7mHzrd_smoothie-bowl-2.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["frozen blueberries", "fresh spinach", "plain yogurt", "peanut butter", "flax seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 877.2 [FatContent] 58.1 [SaturatedFatContent] 9.8 [CholesterolContent] 8.0 [SodiumContent] 650.6 [CarbohydrateContent] 80.5 [FiberContent] 16.3 [SugarContent] 54.6 [ProteinContent] 25.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine the frozen blueberries, yogurt, almond milk, peanut butter, and flax seed in a blender. Pulse until smooth. Pour into a bowl and place in the freezer for 10 minutes to set. This prevents toppings from sinking. Remove smoothie bowl from freezer, garnish as desired. Enjoy immediately.
[Name] OAMC Crockpot Meatball Vegetable Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-03-22T11:07:00Z [Description] Delicious - AND quick and easy! Doesn't have to be frozen of course, so this is an easy one for any day of the week! [Images] character(0) [RecipeCategory] Beginner Cook [Keywords] ["Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "24", "1", "24", "1", "1", "4"] [RecipeIngredientParts] ["carrot", "zucchini", "onion", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.4 [FatContent] 3.7 [SaturatedFatContent] 1.0 [CholesterolContent] 1.9 [SodiumContent] 1035.3 [CarbohydrateContent] 25.5 [FiberContent] 6.8 [SugarContent] 14.0 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in gallon-sized freezer bag. Prep: Thaw overnight in refrigerator. Add chicken broth to crockpot & cook on low 8 hours. Serve w/ crusty bread.

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.