Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Cincinnati Chili [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-03-22T11:55:00Z [Description] I modified this recipe slightly from the Cook's Country mag from Feb of 2007. They have changed their version since then, but I don't think it is as good. I have grown up eating Cinti Chili and I have to say that it is awesome! You can have it on spaghetti noodles with just cheese, or noodles, onions, kidney beans and cheese (my fav, called a "five way" locally). You can have it over hot dogs, mac and cheese, in burritos or just all by itself. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1", "1 1/2", "1", "3/4", "1/4", "1/4", "2", "2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["onions", "garlic cloves", "tomato paste", "chili powder", "dried oregano", "cocoa powder", "ground cinnamon", "salt", "ground black pepper", "allspice", "cayenne pepper", "chicken broth", "tomato sauce", "cider vinegar", "brown sugar", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.5 [FatContent] 20.5 [SaturatedFatContent] 7.3 [CholesterolContent] 77.1 [SodiumContent] 1228.3 [CarbohydrateContent] 14.8 [FiberContent] 4.0 [SugarContent] 8.4 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a dutch oven over medium high heat. Saute onions until soft and browning. Add all ingredients up to the chicken broth and cook for about a minute. Stir in remaining ingredients, stirring beef to break it up. Bring to a boil, then reduce heat to a simmer and cook until starting to thicken, about 15-20 minutes. Salt to taste.
[Name] Dutch Oven Italian Sausage Kale Lasagna [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-22T12:00:00Z [Description] If you love pasta, no-fuss recipes with easy cleanup, and dishes full of bold flavors, look no further because this Dutch Oven Italian Sausage Kale Lasagna is exactly the recipe you’ve been searching for your whole life! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001410950/VBbI0i6TsOMnfLpLdOdH_Dutch-Oven-Lasagna-6-768x1152.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "3", "1 1/2", "1/4", "1", "1", "2", "1", "1/2", "9", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "onion", "Italian sausage", "kale", "garlic cloves", "crushed red pepper flakes", "cottage cheese", "eggs", "coarse salt", "ground black pepper", "mozzarella cheese", "parmesan cheese", "flat-leaf Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1047.9 [FatContent] 67.2 [SaturatedFatContent] 27.4 [CholesterolContent] 248.5 [SodiumContent] 3973.8 [CarbohydrateContent] 43.9 [FiberContent] 6.4 [SugarContent] 22.9 [ProteinContent] 65.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375ºF. On the stovetop, heat olive oil in a Dutch oven to medium-high heat. Add onion and cook 2-3 minutes, until starting to soften. Add turkey sausage and kale and sauté until sausage is browned and kale is wilted, about 5-6 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Remove from heat. In a medium mixing bowl, whisk together marinara sauce, cottage cheese, eggs, salt, pepper, and the sausage/kale mixture. In the same Dutch oven, spoon some of the sausage mixture into the bottom. Place 3 noodles on top, breaking them up to fit the pot, if necessary. Top with 1/3 of the sausage mixture then top with 1/3 of the mozzarella and Parmesan cheese. Repeat with remaining ingredients, finishing with a layer of cheese. Bake in the oven for 35 minutes with the lid on. Remove the lid and bake for an additional 12 minutes. Turn the oven on a low broil and broil for 3-4 minutes, until cheese is bubbly and browned. Remove from the oven and allow to cool about 10 minutes. Slice and serve with chopped parsley.
[Name] White Chocolate Peanut Butter Eggs [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-22T12:07:00Z [Description] Perfect for Easter, these White Chocolate Peanut Butter Eggs are a delightfully decadent dessert that requires no baking. Take a little bite of heaven with each sinfully sweet morsel! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001410950/qHhohbjMRSWqMwNBE43P_White-Chocolate-Peanut-Butter-Eggs-for-Easter-SFF1-1024x681.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/4", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["creamy peanut butter", "confectioners' sugar", "salted butter", "chocolate milk", "coconut oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 750.2 [FatContent] 47.7 [SaturatedFatContent] 17.2 [CholesterolContent] 31.4 [SodiumContent] 403.2 [CarbohydrateContent] 73.3 [FiberContent] 3.9 [SugarContent] 65.4 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine peanut butter, butter, and milk, then mix in the confectioner's sugar until you have a batter consistency. Set aside. Sprinkle your sprinkles in the silicone molds, spreading them out a bit so they are not all at the bottom. Melt chocolate wafers in a microwave-safe bowl on defrost or 1/2 power setting for 30 seconds. Remove, stir, and if not completely melted, continue in microwave for 15-second intervals until completely melted. Pour half of the mixture evenly into the molds, and with a spoon, \"paint\" some of the chocolate up the sides. Place about a tablespoon of the peanut butter in the center of each of the eggs, then cover with the remaining melted chocolate. You may need to remelt the chocolate in the microwave for 15 seconds depending on how long this step takes you. Place the mold in the freezer to allow the chocolate to harden, about an hour. Store in freezer until ready to eat. These can last in the freezer for about a week.
[Name] Savory Filo Pie With Cheese [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-03-22T13:56:00Z [Description] Make and share this Savory Filo Pie With Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/8qIbJoOVQ4aUMvnZxWcy_EC_Savory%20filo%20pie.jpg" [RecipeCategory] Cheese [Keywords] ["European", "< 60 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["500", "500", "150", "5", "2", "4"] [RecipeIngredientParts] ["phyllo pastry sheets", "cottage cheese", "ricotta cheese", "sparkling water", "sea salt", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.5 [FatContent] 13.2 [SaturatedFatContent] 3.1 [CholesterolContent] 12.1 [SodiumContent] 916.5 [CarbohydrateContent] 28.4 [FiberContent] 0.9 [SugarContent] 1.8 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork. On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze – leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals. Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking. Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture. Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil. Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.
[Name] Ruby Toddy [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-22T14:40:00Z [Description] Perfect for après ski, a winter party or a toasty treat, combine the flavours of Florida Grapefruit with warm whiskey in this sweet twist on a Hot Toddy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/hqKvwoxdRGyac8UHigus_88965H.jpg" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, "1/4", NA, "1", "3", "3", "3"] [RecipeIngredientParts] ["hot water", "cinnamon stick", "grapefruits", "hot water", "grapefruit, rind of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 58.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Warm a brandy snifter by filling it halfway with hot water. Place grapefruit in mixing tin and muddle lightly. Add agave and whiskey. Strain into snifter and add hot water. Add cinnamon stick and Grapefruit peel. Combine ingredients in a steaming jug or mixing tin and steam with a wand from espresso machine.
[Name] Ahi Grapefruit Poke [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT1H15M [TotalTime] PT1H15M [DatePublished] 2017-03-22T14:47:00Z [Description] Winter months are perfect for peak season Florida Grapefruit. This versatile super fruit enriches the flavour of both sweet and savoury dishes — adding sweetness, a pop of colour and flavour. While Florida's climate is perfect for nurturing fresh flavour, its subtropical growing conditions that mean heavy rains, intense sunshine and sandy soil can create imperfections on grapefruit skin. So don't judge a book by a cover — pick a grapefruit with skin blemishes and bruising. Florida Grapefruit also has a thinner peel than most other types, so you get even more juicy flesh with every bite. Once you've found the perfect pick, try this recipe and create a grapefruit-inspired poke. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/XAqLwLfSe6S38vO3yNmc_88960H.jpg" [RecipeCategory] Fruit [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "3", "2", "3"] [RecipeIngredientParts] ["fresh ahi tuna", "soy sauce", "sesame seeds", "grapefruits", "avocados", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.8 [FatContent] 25.0 [SaturatedFatContent] 4.2 [CholesterolContent] 43.1 [SodiumContent] 2064.2 [CarbohydrateContent] 26.4 [FiberContent] 7.6 [SugarContent] 1.5 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Zest and segment the grapefruits; set aside. Whisk soy sauce, sesame oil and 2 tbsp of zest. Combine with ahi in a metal bowl. Add scallions and sesame seeds and toss to combine. Cover and put in fridge to marinate for one hour. Remove mixture from fridge; toss with avocado and grapefruit segments. Serve on its own or with rice.
[Name] Honey Fennel and Grapefruit Glazed Chicken [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-03-22T14:50:00Z [Description] As we get deeper into winter, it becomes more difficult to fill our shopping carts and dinner plates with fresh, in-season produce. During these months however, Florida Grapefruit reaches peak season, making it ripe for grocery aisle picking. Florida Grapefruit supports our bodies with the essential nutrients and high amounts of vitamin C and vitamin A we crave in the winter. Harvested in subtropical growing conditions, the versatile super fruit adds a splash of sunshine to bland winter dishes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/YvIfNM1QdWzblAae2USw_88962H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "2", "1/2"] [RecipeIngredientParts] ["grapefruits", "chicken", "fennel seed", "black peppercorns", "coarse salt", "garlic powder", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.3 [FatContent] 17.4 [SaturatedFatContent] 4.9 [CholesterolContent] 85.0 [SodiumContent] 374.1 [CarbohydrateContent] 46.9 [FiberContent] 1.0 [SugarContent] 34.8 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350°F. Place chicken into a roasting pan and set aside. Toast fennel seeds and pepper in a small pan over high heat for two to three minutes until fragrant. Transfer to a mini food processor. Add salt and garlic powder and pulse until granular. In a small mixing bowl, stir together spice mixture, 1/4 cup grapefruit juice and honey.\tDrizzle chicken with half the glaze, reserving the rest for basting. Slice second grapefruit into thin rounds and place on top and around chicken. Roast for 1.5 hours until golden brown and internal temperature reaches 165°F. Re-glaze after 45 minutes.8. Serve with pan juices if desired and a side of roasted fennel.
[Name] Home Style Cabbage Rolls [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-03-22T17:36:00Z [Description] Make and share this Home Style Cabbage Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/VwvJX9QaQZmzgFkqbEWF_15.jpg" [RecipeCategory] Meat [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "1 1/2", "1", "1", "2", "16", "1/4", "1/8", NA] [RecipeIngredientParts] ["eggs", "sweet onion", "raisins", "lean ground beef", "Worcestershire sauce", "cooked long-grain rice", "garlic powder", "black pepper", "dried oregano", "cabbage leaves", "brown sugar", "lemon juice", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.0 [FatContent] 6.4 [SaturatedFatContent] 2.5 [CholesterolContent] 60.1 [SodiumContent] 75.6 [CarbohydrateContent] 15.6 [FiberContent] 1.6 [SugarContent] 7.8 [ProteinContent] 13.4 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] Heat oven to 350 degrees. In a large stockpot, steam cabbage leaves in about 2\" of water over medium high heat until limp, about 3-4 minutes. Drain and rinse under cold water. With a sharp knife, cut out heavy center vein of leaves. In a large bowl, combine ground beef with chopped onion; add eggs, Worcestershire sauce, cooked rice, pepper, garlic powder, and oregano. Mix well by hand. Add raisins and combine. Place about 1/2 cup of meat mixture on each leaf. Fold in sides and roll ends over meat. Place stuffed cabbage rolls in a large (I use a 12\" x 16\" x 2\" pan for 16 rolls] but if you are cutting the recipe in half, use a 9\" x 12\" x 2\" baking dish. In a medium sized bowl, combine the tomato sauce, brown sugar and lemon juice. Whisk together and pour evenly over the cabbage rolls. Sprinkle with remainder of the dried oregano. Cover tightly with foil and bake in preheated 350 degree oven for 1 1/2 hours. Serve with whipped potatoes and a crisp green salad.
[Name] I Heart French Toast Casserole [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT35M [PrepTime] PT3H40M [TotalTime] PT4H15M [DatePublished] 2017-03-22T20:13:00Z [Description] While flowers are lovely, there's something very special about a homemade treat from your sweetheart. Waking up to the smell of a delicious meal is a great way to start the day, so treat your loved one to breakfast (or brunch) in bed. Paul Lowe, food and craft stylist and founder of Sweet Paul Magazine, shares his recipe for whipping up an easy heart-shaped dish of love — perfect for Valentine's Day or any other day you're feeling romantic. To make the recipe just for two, Lowe says to simply reduce ingredients by half. Score even more points by cleaning up the mess afterwards with a floral scented cleaning product, like honeysuckle dish soap from Mrs. Meyer's Clean Day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/F0yb7qOSWWo7pGqn3Gcv_89048H.jpg" [RecipeCategory] European [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["20", "1 1/2", "4", "1", "1"] [RecipeIngredientParts] ["eggs", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.8 [FatContent] 11.8 [SaturatedFatContent] 4.2 [CholesterolContent] 195.2 [SodiumContent] 788.0 [CarbohydrateContent] 68.2 [FiberContent] 3.0 [SugarContent] 10.3 [ProteinContent] 18.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by greasing a baking dish. Cut out hearts in the bread using a cookie cutter and layer the hearts in dish. Beat remaining ingredients until nice and smooth. Pour evenly over bread. Place in fridge and let stand for at least two hours or overnight. Bake at 350°F until golden brown, about 35 minutes. Top with berries and whipped cream or syrup and serve. Tip: To make this into a savoury casserole, omit the vanilla and sprinkle with grated cheese, crumbled bacon and chives.
[Name] Bean & Maple Syrup Bars [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-22T20:17:00Z [Description] Two classic Canadian ingredients come together to make this delectable dessert. Don't feel too guilty for indulging — using beans in your baking ups the protein and fibre content and adds important vitamins and minerals you wouldn't normally find in a sweet treat. Nutrition information (for 1 bar): Energy 271 kcal; protein 4 g; fat 14 g; carbohydrates 34 g; total dietary fibre 1.6 g; sodium 96 mg. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/HUuh1F83QCiWmk8DvlnU_89051H.jpg" [RecipeCategory] Beans [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1 1/2", "2/3", "3", "1/2", "1/2", "1", "2", "24"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "butter", "water", "maple syrup", "eggs", "brown sugar", "butter", "pecans", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.9 [FatContent] 11.7 [SaturatedFatContent] 5.4 [CholesterolContent] 43.6 [SodiumContent] 108.1 [CarbohydrateContent] 30.9 [FiberContent] 1.9 [SugarContent] 18.9 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F (180°C].", "In a food processor or mixing bowl, combine flour and sugar. Add butter pieces and pulse or cut in until crumbly. Transfer into a greased 9x13” pan and press evenly into bottom. Set aside.", "Filling: In a food processor or blender, purée beans and maple syrup. When smooth, add the eggs, sugar, and butter and blend well.", "Sprinkle chopped pecans evenly over base, then pour filling over top. Bake for 30 minutes or until set in the middle and lightly browned. Cool to room temperature.5. In a double boiler, melt chocolate over barely simmering water. Drizzle chocolate over bars in a criss-cross pattern. Refrigerate bars until chocolate has set. Cut into triangles and garnish each one with a pecan half." ]
[Name] Creole-Style Bean Soup [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-03-22T20:39:00Z [Description] Ontario bean growers grow some of the best white pea beans (or navy beans) in the world. Added to this Creole-inspired recipe, they bump up the protein and fibre content to make for a delicious filling soup. Nutrition information (for 1 serving): Energy 356 kcal; protein 28 g; fat 5.1 g; carbohydrates 53.2 g; total dietary fibre 16.3 g. Find more recipes online at ontariobeans.on.ca. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/295lMeOTNmiH0qcCowXg_89052H.jpg" [RecipeCategory] Beans [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3", "1/2", "2", "1", "1", "1/4", "1/8", "1", "1", "1", "1", "1", "1", "1", "1", "2 -3"] [RecipeIngredientParts] ["chicken broth", "cooked ham", "smoked sausage", "celery", "onion", "garlic clove", "salt", "pepper", "bay leaf", "thyme", "Worcestershire sauce", "tomatoes", "tomato paste", "dry mustard", "frozen okra"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.6 [FatContent] 6.0 [SaturatedFatContent] 1.7 [CholesterolContent] 15.9 [SodiumContent] 1356.7 [CarbohydrateContent] 50.7 [FiberContent] 17.3 [SugarContent] 12.4 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender. Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes. Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.
[Name] Fran’s Fresh Fruit Cobbler [AuthorId] 2001449276 [AuthorName] The Farm Stand [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-03-22T21:07:00Z [Description] Fast, easy, delicious cobbler made with fresh fruit. Our family has enjoyed this dessert for generations, using fresh fruit from our very own family farm. You’ll love it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/49/sPfmM4QbSgOoLTmE3NWr_lyndsey-b-45268.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1", "3/4", "1/2", NA, "1", NA] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "milk", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.3 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 124.5 [CarbohydrateContent] 34.0 [FiberContent] 0.3 [SugarContent] 25.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Crumble 1/4 lb butter, 1 cup sugar, and 3/4 cup flour together. Set one cup of mixture aside for the top of the cobbler. Add 3 tbl flour and 1/2 tsp baking powder to the remainder of the mixture. Add enough milk to make a batter with a consistency similar to pancake batter. Place 1 quart of fresh fruit* (any kind you want] in a 9 x 9 pan. Pour 1/2 - 1 cup sugar over the fruit (depending on how sweet you like it, and how sweet the fruit you chose already is]. Pour batter over fruit. Sprinkle with cinnamon. Crumble the 1 cup reserved mix on top. *If you substitute with frozen fruit, use 2 tbl tapioca with sugared fruit. Bake at 350 degrees for 1 hour.
[Name] Best Ever Quiche [AuthorId] 2925888 [AuthorName] mbertr1071_8731660 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-03-22T21:08:00Z [Description] easy yet elegant,quiche! Make it for a special occasion or no occasion at all! Make it to your way using the basic recipe, adding what you like! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2925888/xTPEZhWrRjUN2F4BA5GU_quiche1.jpg" [RecipeCategory] Brunch [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1 1/4", "1/2", "1", "1", "3/4", "3/4", "1/2", "1/8", "1"] [RecipeIngredientParts] ["eggs", "half-and-half cream", "ricotta cheese", "spinach", "swiss cheese", "fresh thyme", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.7 [FatContent] 42.1 [SaturatedFatContent] 19.6 [CholesterolContent] 317.0 [SodiumContent] 579.9 [CarbohydrateContent] 26.1 [FiberContent] 2.5 [SugarContent] 2.2 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] parbake pie crust in 9 inch pie pan. while baking, combine, eggs,1/2&1/2,ricotta, herbs and seasonings. wisk very well. Once crust is done, add a layer of cheese,then spinach, then mushrooms, then remainder of cheese. pour egg mixture over,and sprinkle with parm. cheese. Place pie pan on a cookie sheet and place on middle rack of preheated 350 oven. While on rack, pour hot water on to cookie sheet, around pie plate.Almost to top of cookie sheet. Carefully close oven and bake till set, about 35-40 minutes. do not over bake! A little jiggle is ok, as it will set while cooling. mungia tutti! pour egg mixture over spinach, mushroom and cheese layers and bake till set. So not overbake. Enjoy!
[Name] STUFFED CHILI RELLENOS [AuthorId] 1800354450 [AuthorName] walt m. [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2017-03-22T21:12:00Z [Description] Make and share this STUFFED CHILI RELLENOS 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/1800354450/axmX8Tj7QVKUsflmwDYh_0321171855.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "3", "1", "1", "1/2", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["coconut oil", "ground turkey", "beef", "mild Italian sausage", "onions", "roma tomato", "cheddar cheese", "jumbo egg", "panko breadcrumbs", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.0 [FatContent] 26.9 [SaturatedFatContent] 11.8 [CholesterolContent] 225.2 [SodiumContent] 1078.5 [CarbohydrateContent] 36.7 [FiberContent] 7.6 [SugarContent] 3.6 [ProteinContent] 40.5 [RecipeServings] nan [RecipeYield] 3 stuffed poblanos [RecipeInstructions] Slice Poblanos lengthwise and T by stem, slice off seed pod leaving trimmed stem intact. depending on your tolerance for heat, remove some of the inside rib,. Combine ground meat, sausage, onion, mushroom, salt and pepper,. roll into 3 sausage shaped balls and press into Poblanos,. Cover meat mixture with sliced tomatoes and then with grated cheese,. Melt oil in large fry pan coating bottom,. Coat the outside of Poblano with egg and then Panko reserving 1/3,. place in med low heated pan with slit facing up,. Sprinkle remaining egg and Panko over grated cheese,. Cover and cook over med low heat until interior meat temp reaches 170 degrees.
[Name] Lamb Mop Sauce [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-22T21:13:00Z [Description] Make and share this Lamb Mop Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "5", "4", "1", "1/2"] [RecipeIngredientParts] ["molasses", "apple cider vinegar", "allspice", "cinnamon", "garlic cloves", "za'atar spice mix", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 598.3 [CarbohydrateContent] 33.8 [FiberContent] 0.6 [SugarContent] 23.4 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredants. whisk together. Use as a mop sauce for grilled lamb.
[Name] Smashed Potatoes [AuthorId] 2001446797 [AuthorName] nancy6015 [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2017-03-22T21:13:00Z [Description] Make and share this Smashed Potatoes 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/53/08/53/TETD04kRuufNsuzNXY1M_picgT1CnO.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["olive oil", "sea salt", "pepper", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.8 [FatContent] 14.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 3588.3 [CarbohydrateContent] 86.2 [FiberContent] 9.7 [SugarContent] 6.9 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] 10 Potatoes [RecipeInstructions] Boil and slightly cool potatoes. Heat oven to 425. Drizzle a rimmed baking sheet with olive oil. Smash each potato with your palm. Arrange potatoes on the sheet, sprinkle salt and pepper. Roast, turning half way through, until crisp and golden. About 25 minutes.
[Name] Mexican Chicken Stew [AuthorId] 2001449918 [AuthorName] foxyred10 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-03-22T21:14:00Z [Description] Make and share this Mexican Chicken Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1", "2", "1", "2", "4", "3", "3 -4", "3", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["roma tomatoes", "yellow onion", "fresh cilantro", "limes", "garlic cloves", "chicken broth", "chicken breasts", "cumin", "salt", "pepper", "frozen corn", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.1 [FatContent] 9.4 [SaturatedFatContent] 2.5 [CholesterolContent] 46.4 [SodiumContent] 1980.0 [CarbohydrateContent] 50.9 [FiberContent] 14.4 [SugarContent] 6.0 [ProteinContent] 30.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First-make the salsa-place onion, garlic cloves, jalapenos, and cilantro in the food processor and blend, then add 6 of the 12 roma tomatoes and blend, then add the other 6 and blend, add the juice of the 2 limes, cumin, salt, and pepper, and then blend and set homemade salsa aside. Next, heat up 2-3 tablespoons of olive oil, cube the chicken breasts and place them in the skillet carefully, sprinkle the taco seasoning in and cook till done. Next, when the chicken breast is cooked, add 3 cups of chicken broth, next add 3 cups of homemade salsa, then 2 cups of frozen corn, then 2 cans of black beans, and let simmer on low for about an hour. Optional-good served over rice, and/or sprinkled with cheese and/or tortilla strips to make it tortilla soup!
[Name] Springtime Bunny Bark Dessert [AuthorId] 2001410950 [AuthorName] SoFabFood [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-23T14:21:00Z [Description] This Springtime Bunny Bark Dessert recipe is perfect for Easter and every day treat making. Semi-sweet chocolate, themed candy, white chocolate, and colorful sprinkles make up this a fun and easy dessert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001410950/VCUHHCX6RlmgBg6PtQcj_Bunny-Bark-www.SoFabFood.com-Sara-Maniez-Easter-Candy-680x1020-HERO.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "8 -10", "1", "2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 24 1 [RecipeInstructions] Line a 13\" x 9\" baking pan with parchment paper. In a medium saucepan, melt the 24 ounces of chocolate morsels over low heat. Spread evenly in the parchment-lined baking pan. Using an offset spatula really helps with spreading. Taking a handful of Easter candy at a time, embed and sprinkle over the chocolate. Try 1-3 different kinds for variety. In a small saucepan over low heat, melt the white chocolate melting wafers. Using a wooden spoon, drizzle the melted white chocolate over the candy layer. Sprinkle Easter-themed sprinkles over the white chocolate drizzled layer. Cool uncovered in the refrigerator for 10-20 minutes to allow the Bunny Bark time to firm up before slicing. When the Bunny Bark is cooled completely, remove from the refrigerator. Transfer to a cutting board by lifting the edges of the parchment paper. Cut into 24 triangular pieces.
[Name] Spinach and Mushroom Quiche With Buttery Crust from Scratch [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-03-23T14:37:00Z [Description] This recipe combines instructions for a buttery crust (adapted from New York Times Cooking) with a classic vegetable quiche recipe. The Gruyere cheese provides such a rich flavor that I don't recommend substituting with anything else. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/dJcE5wSiyo3B6Ynig4Yg_IMG_0699.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/56/owr0g90pSAWt9ODrmxJV_IMG_0698.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/56/mCL5LL3zRwqUCxAIincW_IMG_0697.JPG"] [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "10", "3", "6", "1 1/2", "1", "1/2", "10", "8", "1 1/2"] [RecipeIngredientParts] ["flour", "light butter", "water", "eggs", "half-and-half", "kosher salt", "pepper", "spinach", "mushrooms", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.5 [FatContent] 35.3 [SaturatedFatContent] 20.5 [CholesterolContent] 216.1 [SodiumContent] 620.1 [CarbohydrateContent] 19.5 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 17.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place flour in food processor. If using unsalted butter, add 1/4 teaspoon of kosher salt and blend together. Cut butter in 1/4 inch chunks and pulse in food processor a few times. Add water one tablespoon at a time and pulse until the mixture starts to come together. NOTE: this won't come together the same way as dough in a mixer will; it will have to be combined by hand in the next step. Turn out contents of food processor on a lightly floured surface. Combine the wet and dry components until a dough is formed. Knead to ensure that all the dry parts are absorbed. Roll into a ball, then flatten out. Wrap in plastic wrap and place in refrigerator to rest for at least 15 minutes. While the dough is resting, clean out food processor, then combine half-and-half with beaten eggs, salt, and pepper. Blend thoroughly. Chop spinach, slice mushrooms, and grate cheese and set aside for later. Preheat oven to 375 degrees F. Remove dough from refrigerator and place on lightly floured wax paper or a Silpat. Roll the dough out using a rolling pin until it's larger than the diameter of the pie pan you're using. Lift sheet of wax paper or Silpat with the dough, and flip over on top of pie pan. If using a ceramic pan with a ridge on it, make sure the dough is stretched out to cover the ridge. Flatten out dough to make sure there are no air pockets. Try to make the dough as even in thickness as possible. Layer spianch, mushrooms, and cheese on the bottom of the pie crust. Pour egg mixture into the crust evenly, making sure to push any cheese down below the surface. If using a ceramic pan with a ridge on it, wrap with aluminum foil or use crust protectors to avoid burining. Bake for 45 minutes or until the egg is set. Cut into 8 even slices.
[Name] Steak on a Stick [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2017-03-24T01:37:00Z [Description] This was submitted to our local newspaper by a former employee of TGI Friday's in response to a request for the recipe. I assume the meat is cooked/grilled on skewers. The recipe does not include the amount of meat to be used so it is up to you to decide how much you need. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["10", "6", "8", "2", "1 1/4", "1/2", "1 1/2", NA] [RecipeIngredientParts] ["honey", "soy sauce", "lemon juice", "ground ginger", "garlic powder", "dry mustard"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 147.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1190.6 [CarbohydrateContent] 35.9 [FiberContent] 0.6 [SugarContent] 32.6 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Whisk honey, soy sauce, pineapple juice, lemon juice, ginger, garlic and mustard until smooth. Cut steak across the grain into 1/2 inch strips. Trim fat and cut into 1/2 inch cubes (or leave in strips if you prefer to thread longer strips on skewers]. Marinate in honey mixture for 24 hours. Cook as desired on skewers over a grill or however you prefer.
[Name] Chaat Masala Fruit Salad [AuthorId] 1803279447 [AuthorName] RawSpiceBar [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-24T14:12:00Z [Description] RawSpiceBar's Chaat Masala best goes with Seasonal Chaat Masala Fruit. Start your spice journey by getting your hands on with this very delicious recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803279447/xbSe0cyUTcq4r5dcYpOk_Fresh-Chaat-Masala-Fruit-Mix.jpg" [RecipeCategory] Oranges [Keywords] ["Mango", "Grapes", "Citrus", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/2", "1/2", NA] [RecipeIngredientParts] ["blood oranges", "grapefruit", "navel orange", "extra virgin olive oil", "honey", "red onion", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.5 [FatContent] 27.8 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 75.7 [FiberContent] 10.3 [SugarContent] 41.6 [ProteinContent] 5.8 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with RawSpiceBar’s Chaat Masala and garnish with chopped onion. Whisk together olive oil, honey, lime or lemon juice and combine. Taste and adjust seasoning as needed and drizzle over salad.
[Name] Nordic “Stone Age” Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-24T14:36:00Z [Description] Packed with protein, fiber, and healthy fats, this wholesome grain-free bread is as tasty as it is stunning to behold. According to Danish chef and blogger Kirstin Uhrenholdt, this bread was created by the staff at Kong Hans restaurant in Copenhagen after they embraced the Paleo diet. Since then, it’s become a hit in Denmark with Paleo and non-Paleo eaters alike — and for good reason. It’s incredibly simple to make, very filling, and delicious, especially when toasted and topped with cheese or jam. The recipe is also easily customizable, so feel free to experiment with your own favorite combo of seeds and nuts. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/59/wE8FcvAvQ1257NulZ2qE_Stone%20age%20bread%20plate.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/15/4/Q2rn3o1VSouwIUQXKN7P_Nordic%20stone%20age%20bread.JPG"] [RecipeCategory] Nuts [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "5", "1 1/2"] [RecipeIngredientParts] ["walnuts", "flax seed", "sunflower seeds", "sesame seeds", "eggs", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.7 [FatContent] 37.5 [SaturatedFatContent] 4.5 [CholesterolContent] 77.5 [SodiumContent] 366.8 [CarbohydrateContent] 14.3 [FiberContent] 8.8 [SugarContent] 1.6 [ProteinContent] 16.9 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine all ingredients. Mix thoroughly with a spatula or spoon. Line a loaf pan with parchment paper. Pour your mixture into the pan, and level out the top with your spatula or spoon. Bake at 350 degrees Fahrenheit for 1 hour. Note that this is a very dense bread that won’t leaven. When finished baking, the loaf should sound hollow when tapped. Thinly slice and enjoy any time of the day. It’s especially delicious toasted and topped with cheese, pâté, jam, or luncheon meats. On second thought, it goes well with practically any type of spread or topping. HINT: This bread will keep in the refrigerator for around a week, and it also freezes very well. For that reason, it's always a good idea to make two at once -- one for now and one for the freezer. Once you get a taste, you'll be glad to have another one on hand when you run out.
[Name] Cheesy Garlic Potatoes [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-24T16:08:00Z [Description] Cheesy Garlic Potatoes are a simple, yet delicious, side dish which compliments any main course! Try this with dinner tonight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/YlFH5sXcTSvAdbiolx8B_11.jpg" [RecipeCategory] Mashed Potatoes [Keywords] ["Potato", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "head of garlic", "butter", "low-fat milk", "parmesan cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.8 [FatContent] 9.6 [SaturatedFatContent] 5.8 [CholesterolContent] 25.0 [SodiumContent] 159.6 [CarbohydrateContent] 53.7 [FiberContent] 7.1 [SugarContent] 3.6 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Scrub potatoes and cut into eighths. Clean garlic, leaving cloves whole.", "Place potatoes and garlic in a large stockpot and cover with water. Bring to a boil over medium high heat and cook until potatoes and garlic are tender, about 18 to 20 minutes.", "Drain potatoes and garlic. Place in a large bowl and add butter and milk. Whip well; add yogurt and Parmesan cheese. Whip until smooth and creamy, about 3 to 4 minutes.", "Place in a serving bowl and sprinkle with paprika.", "Serves 6 to 8." ]
[Name] Rainbow Deviled Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-03-24T18:10:00Z [Description] Make and share this Rainbow Deviled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/cGjHrlmtQV2NK4dSpZQT_RainbowDeviledEggs_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/62/stADpyvTruiF7H0LfSKo_RainbowDeviledEggs_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/62/BuCtyfm7QTqxspFnhj3M_RainbowDeviledEggs_5.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/62/HThTsq2IRfOOy4z6z9rO_RainbowDeviledEggs_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/62/TJyifh6ZTpLIkFYmkbig_RainbowDeviledEggs_2.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "2", "1", "1", "1/4", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "warm water", "turmeric", "mayonnaise", "mustard", "black pepper", "salt", "turmeric", "beet", "parsley", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.3 [FatContent] 11.5 [SaturatedFatContent] 3.5 [CholesterolContent] 373.0 [SodiumContent] 204.2 [CarbohydrateContent] 7.6 [FiberContent] 2.2 [SugarContent] 2.0 [ProteinContent] 13.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Peel hard-boiled eggs and slice in half lengthwise; place yolks in a bowl. In a separate bowl, mix turmeric and warm water; dip several hard-boiled egg white. In a bowl of beet juice, dip several hard-boiled egg whites. In a bowl of blueberry juice, dip several hard-boiled egg whites. In the bowl with hard-boiled yolks, add and mix mayonnaise and mustard; then add black pepper, salt; mix well. Separate the egg yolk mixture evenly into 2 bowls. In the first bowl, add turmeric and mix. In the second bowl, add beet juice; mix then add beet powder. Remove the newly-colored egg whites from the bowls. Pipe in the newly-colored egg yolks into their original home; mix and match the colors to your preference. Top with chopped red peppers, parsley, and scallion.
[Name] Fish Taco Sauce [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-03-24T21:11:00Z [Description] Make and share this Fish Taco Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["plain yogurt", "mayonnaise", "chipotle chiles in adobo", "adobo sauce", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.8 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 4.0 [SodiumContent] 35.1 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 1.4 [ProteinContent] 1.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] mix all ingredients. serve.
[Name] BLUE ICE VODKA'S SANGRIa MARGARITA [AuthorId] 2001436993 [AuthorName] erica [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-24T21:19:00Z [Description] Make and share this BLUE ICE VODKA'S SANGRIa MARGARITA 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/2001436993/KqOv6LhlRIquaMeJtadz_BIV_SANGRIA%20MARGARITA_IMAGE3_HighRes.jpg" [RecipeCategory] Mexican [Keywords] ["Sweet", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1", "2", "1", "10", "1"] [RecipeIngredientParts] ["vodka", "strawberries", "lime", "oranges", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.4 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 121.4 [CarbohydrateContent] 45.2 [FiberContent] 10.1 [SugarContent] 30.3 [ProteinContent] 3.6 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Mix together and enjoy. Salute!
[Name] Blue Ice Vodka Spritzer [AuthorId] 2001436993 [AuthorName] erica [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-24T21:19:00Z [Description] The perfect low-calorie cocktail to serve at any BBQ! Added bonus, the fruit make it perfect for Memorial Day, July 4th and Labor Day Weekend celebrations! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001436993/0FKSz5j5Twa6aNBRgSKm_BIV_VODKA%20SPRITZER_IMAGE1_HighRes%202.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Memorial Day", "Labor Day", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["vodka", "limes", "sugar", "blueberries", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 20.4 [FiberContent] 3.8 [SugarContent] 12.5 [ProteinContent] 0.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Halve the limes and squeeze juice into a pitcher. Add Club Soda, Blue Ice Vodka, Ice and Berries. Stir and Serve!
[Name] Blue Ice Vodka's Tater Toast [AuthorId] 2001436993 [AuthorName] erica [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-24T21:19:00Z [Description] Make and share this Blue Ice Vodka's Tater Toast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001436993/jyBeJ4VEST6ZaOLK4GfW_pastedImage-4.png" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "3", "1 -2"] [RecipeIngredientParts] ["vodka", "honey", "lemon juice", "lemon twist"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.3 [CarbohydrateContent] 10.6 [FiberContent] 0.0 [SugarContent] 8.8 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine vodka, honey and lemon juice in a shaker with ice. Shake, and strain into champagne flute. Top with champagne, and garnish with lemon twist.
[Name] Quick Oatmeal Pancakes [AuthorId] 2001444235 [AuthorName] tej.khadka [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-03-24T21:20:00Z [Description] Make and share this Quick Oatmeal Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001444235/6kC21LonRa6pS9coCepx_Quick%20Oatmeal%20Pancakes.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "2/3", "1/4", "2", "1/2"] [RecipeIngredientParts] ["milk", "eggs", "butter", "quick-cooking oats", "ground cinnamon", "brown sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 683.7 [FatContent] 29.6 [SaturatedFatContent] 14.1 [CholesterolContent] 426.3 [SodiumContent] 339.7 [CarbohydrateContent] 76.5 [FiberContent] 5.8 [SugarContent] 28.0 [ProteinContent] 27.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.", "Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.", "Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes." ]
[Name] Easy Taco Casserole [AuthorId] 1197817 [AuthorName] KWORLEY00 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-24T21:21:00Z [Description] Make and share this Easy Taco Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "1 1/2", "1", "1/4", "1", "1", "1", "3", NA, "8", "1", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "yellow onion", "minced garlic clove", "ground cumin", "chili powder", "diced tomatoes", "tomato paste", "black beans", "pinto beans", "corn", "fresh spinach", "corn tortillas", "monterey jack cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.4 [FatContent] 26.8 [SaturatedFatContent] 12.7 [CholesterolContent] 91.3 [SodiumContent] 911.1 [CarbohydrateContent] 71.7 [FiberContent] 17.8 [SugarContent] 9.4 [ProteinContent] 40.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F Spray a 9x9 baking dish with cooking spray. Brown ground beef in a pan on medium heat. Add taco seasoning, onion, garlic, and 1/4 cup water. Cook for about 1-2 minutes. Add tomatoes, tomato paste, beans, corn, spinach, and chili powder and cumin. If it starts to become dry, add a tablespoon or more of water. Season with salt and pepper. Cook until spinach is almost wilted. In sprayed baking dish, put two corn tortillas in bottom. Put 1/4 of taco mixture on top, and spread evenly. Sprinkle 1/4 cup of each cheese over mixture. Repeat until all ingredients have been used, finishing with cheese. If you love cheese as much as I do, feel free to add as little or as much cheese as you like! Spray foil with cooking spray and cover dish tightly. Cook for 15-20 minutes. Remove foil and top with cilantro. Bake another 5-10 minutes until cheese is melted and bubbling.
[Name] 4-Ingredient Fruit Crisp [AuthorId] 2001452387 [AuthorName] Caroline D. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-24T21:23:00Z [Description] Make and share this 4-Ingredient Fruit Crisp 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/53/08/69/eee3SHRKQjeGckEYE2uM_IMG_0229_yes.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/69/qVGCL2rvRKOXzgC3wDdD_IMG_0254_yes.png"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "7/8", "1 1/4", "8"] [RecipeIngredientParts] ["demerara sugar", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 102.0 [CarbohydrateContent] 36.8 [FiberContent] 0.5 [SugarContent] 21.9 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375*F. Prepare fruit: slice large fruit (like apples and strawberries] and keep small fruit (like blueberries] intact. Toss fruit with 1/4 cup flour and 3/8 cup sugar, and pour into a deep baking dish (roughly 9\" x 13\" x 2\"]. For the topping: mix 1 cup flour and 1/2 cup sugar together in a food processor. Add the butter pieces, and pulse until crumbly; the biggest clumps should be 2-3 inches. Turn off the processor and break the largest clumps with your hands, so that the pieces range from 1/4-inch to 1-inch in size. (If you don't have a food processor, you can use a fork instead.]. Pour the crumbles over the fruit, and bake the crisp. If using berries/soft fruit: pour crumbles over the fruit and bake 30-40 minutes, uncovered. If using apples/firm fruit: bake 20 minutes covered with foil (or until fruit starts softening], then pour crumbles over top and cook for 30-40 minutes uncovered. When done, fruit should be cooked and crumbles browned. Cool for about 15 minutes, and serve warm. Crisp stores well, covered in the fridge, for up to 5 days.
[Name] Power Pressure Cooker Chicken and Rice Gandules [AuthorId] 2001452421 [AuthorName] judyannmorris7 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-24T21:24:00Z [Description] Make and share this Power Pressure Cooker Chicken and Rice Gandules recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "2", "3", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "chicken broth", "rice", "frying chicken", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.8 [FatContent] 5.9 [SaturatedFatContent] 1.1 [CholesterolContent] 57.3 [SodiumContent] 308.9 [CarbohydrateContent] 51.9 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] 3 Cups of rice [RecipeInstructions] Season chicken well and Brown chicken in a large skillet with 1/4 cup oil do not fully cook through, after browning take out and on a chopping board cut into small chunks. Push the meat/chicken button on cooker, Add 1 tbsp oil to pressure cooker and continue to cook chicken just to add flavor to cooker. Add the can of gandules to the cooker on top of the chicken. Add the rice. In a measuring cup Add the 2 packets of sazon and the sofrito to the chicken broth mix well and pour over the top of rice. Mix well. Seal the pressure cooker set to rice or 6 min. When cooker is finished Let sit till steam has released entirely on its own 10-15 min. Release steam valve open lid and stir completly. Eat yummy chicken and rice .
[Name] Potsticker Dipping Sauce [AuthorId] 304635 [AuthorName] Tinamama [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-24T21:27:00Z [Description] Make and share this Potsticker Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "2", "4", "4"] [RecipeIngredientParts] ["low sodium soy sauce", "rice vinegar", "fresh ginger", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.3 [FatContent] 4.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1062.8 [CarbohydrateContent] 7.4 [FiberContent] 0.3 [SugarContent] 4.8 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in small bowl, stirring until sugar is completely dissolved. Serve with potstickers.
[Name] Low Fat/ Low Cal Alfredo Sauce [AuthorId] 2001450748 [AuthorName] RoRo2343 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-24T21:27:00Z [Description] Make and share this Low Fat/ Low Cal Alfredo Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Spaghetti", "Cheese", "European", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1", "1", "2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "flour", "parmesan cheese", "garlic", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.7 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 13.1 [SodiumContent] 278.8 [CarbohydrateContent] 2.6 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 1.7 [RecipeServings] 3.0 [RecipeYield] 3 US [RecipeInstructions] Melt butter in sauce pan on stove top with medium heat. Gradually whisk in flour. This will create a yellow paste. Gradually add milk, whisking until incorporated and no lumps are present. Continue to whisk until hot. Let sauce simmer 3-5 minutes. Once you notice the sauce has thickened. Add Parmesan slowly, again whisking until incorporated. Add crushed garlic and pepper. Cook for 2 minutes or until cheese is melted. Remove from heat.
[Name] Flour-Less Peanut Butter Bread [AuthorId] 98982 [AuthorName] Moirianne [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-24T21:28:00Z [Description] Five-ingredient gluten-free low-carb bread. Texture is similar to wheat bread. Recipe made by Kirbie's Cravings. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "vinegar", "baking soda", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.2 [FatContent] 72.1 [SaturatedFatContent] 15.9 [CholesterolContent] 279.0 [SodiumContent] 1013.4 [CarbohydrateContent] 27.9 [FiberContent] 7.7 [SugarContent] 14.3 [ProteinContent] 41.8 [RecipeServings] nan [RecipeYield] 2 mini loaves [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease two 3 inch x 5 inch mini loaf pans. In a medium bowl, combine all the ingredients. You can either hand mix or use an electric mixer. Mix until smooth. Divide batter equally between the pans. Bake for about 20 to 25 minutes until a toothpick inserted in the center of the loaves comes out clean. Let cool before slicing/serving.
[Name] Air Fried Sunfish [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-24T21:28:00Z [Description] Make and share this Air Fried Sunfish recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/nxrIxqTOSa2MMN5Jg60z_20170316_194809%5B2656%5D.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["buttermilk", "paprika", "black pepper", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 925.0 [FatContent] 8.8 [SaturatedFatContent] 2.2 [CholesterolContent] 400.9 [SodiumContent] 890.2 [CarbohydrateContent] 28.2 [FiberContent] 1.8 [SugarContent] 7.7 [ProteinContent] 172.7 [RecipeServings] 2.0 [RecipeYield] 8 Fillets [RecipeInstructions] Put fish fillets and buttermilk in a resealable plastic bag, let soak for 30 minutes. Mix the next 3 ingredients and sprinkle over both sides of the fish. Dredge the fillets in the panko in a 9\" pie pan or other shallow dish. Spray the inside of the basket, place the fish in the basket and spray the fish. Air fry at 350 degrees for 10 minutes or until golden brown (check occasionally after 5 minutes].
[Name] Air Fried Breakfast Reuben Sandwich [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-24T21:28:00Z [Description] Make and share this Air Fried Breakfast Reuben Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/Gk4blCkgSj69do6een37_20170317_092656.jpg" [RecipeCategory] St. Patrick's Day [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "2", "6", "2", "3", "2"] [RecipeIngredientParts] ["eggs", "swiss cheese", "corned beef", "sauerkraut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.1 [FatContent] 30.8 [SaturatedFatContent] 12.3 [CholesterolContent] 295.1 [SodiumContent] 1569.7 [CarbohydrateContent] 33.6 [FiberContent] 4.0 [SugarContent] 3.2 [ProteinContent] 34.8 [RecipeServings] 2.0 [RecipeYield] 2 Sandwiches [RecipeInstructions] Fry eggs in a non-stick skillet lightly sprayed with cooking spray with yolks broken until done. Spray one side of each piece of bread. Assemble the sandwiches in this sequence - bottom bread slice, cheese, meat, sauerkraut, egg, dressing if using, top bread slice. Place sandwiches in air fryer basket and cook at 350 degrees for 10 minutes, flip halfway through cooking time, or until cheese melts and bread is browned.
[Name] Creamy Apple-Bacon Coleslaw [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-03-24T21:29:00Z [Description] Make and share this Creamy Apple-Bacon Coleslaw recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/I6jzfubBTzOXuwmgrh19_20170316_194802%5B2660%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/76/OSOodZJyTa2FcVZH7Xno_20200408_221228.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "1/3", "1", "1", "2", "1/2", "3", "16", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "white wine vinegar", "sugar", "Splenda sugar substitute", "salt", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 180.8 [FatContent] 9.5 [SaturatedFatContent] 3.5 [CholesterolContent] 23.1 [SodiumContent] 382.1 [CarbohydrateContent] 22.0 [FiberContent] 2.3 [SugarContent] 6.9 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the bacon, cool and crumble. Mix all the ingredients except the coleslaw and apple. Add the apple and coleslaw, toss to coat. Cover and chill for at least 3 hours.
[Name] Creamed Cabbage and Carrots [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-24T21:31:00Z [Description] Make and share this Creamed Cabbage and Carrots 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/NpP4O8KSNSMspOE4gAvA_20170317_193037%5B2662%5D.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "St. Patrick's Day", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1 2/3", "1/2", "1/2", "4"] [RecipeIngredientParts] ["cabbage", "carrots", "butter", "chicken bouillon granule", "nonfat milk", "pepper", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.1 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 17.4 [SodiumContent] 574.0 [CarbohydrateContent] 24.8 [FiberContent] 5.1 [SugarContent] 12.4 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well. Make a roux from the butter and flour stirring constantly until it turns a light brown. Gradually add milk and bouillon , whisk until thickened. Add cabbage, salt, and pepper stir to mix together.
[Name] Marinated Fresh Green Beans [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-03-24T22:07:00Z [Description] Make and share this Marinated Fresh Green Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803181466/uztQttZQhuN7pelQbuHK_20170316_194805_1490391592567.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["9", "1 1/2", "1/2", "1", "3", "3", "1", "1/4"] [RecipeIngredientParts] ["white wine vinegar", "honey", "fine sea salt", "canola oil", "basil", "chives", "fresh green beans", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 546.0 [FatContent] 54.8 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 298.4 [CarbohydrateContent] 15.5 [FiberContent] 3.3 [SugarContent] 10.6 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first six ingredients to make a vinaigrette. Clean and remove ends from green beans. Chop the onion. Place beans and onions in a medium sized bowl that has a tight fitting cover. Pour 1/3 of the vinaigrette over the beans and onion. Put the cover on the bowl and toss to coat. Refrigerate for a minimum of 4 hours. Serve chilled. The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
[Name] Vodka Blush [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-26T00:12:00Z [Description] Originally appeared in the 1968 film, "Rosemary's Baby," Be sure to spill some on the carpet in memory of Roman Castevet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/79/bxLjI7qwQW6LbCvwlOcp_vodkablush.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "1"] [RecipeIngredientParts] ["vodka", "fresh lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Fill shaker 2/3 with fresh ice. Go light on the grenadine, it's more like a few drops. Maybe 1/4 tsp?. Look at the picture, it's very pale. Add ingredients. Shake and strain into chilled cocktail glass.
[Name] Wasabi Peanuts [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-03-26T00:18:00Z [Description] I made these with macadamia nuts, but I will also try with peanuts. Good stuff, and much less expensive to make your own than to pay top dollar for someone else to season. Recipe courtesy of www.eatdrinkbetter.com. Serving size is estimated. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "2"] [RecipeIngredientParts] ["water", "peanuts", "wasabi powder", "salt", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.4 [FatContent] 14.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 299.3 [CarbohydrateContent] 4.9 [FiberContent] 2.4 [SugarContent] 1.1 [ProteinContent] 7.5 [RecipeServings] 16.0 [RecipeYield] 16 ounces [RecipeInstructions] Preheat oven to 275. Line a baking sheet with greased foil or parchment paper. (I skipped this step, and I baked mine in a glass baking dish without foil or parchment paper]. Whisk egg white and water together until foamy. Add peanuts and toss to coat with the egg-water mixture. Transfer to a sieve and toss gently and let drain. Stir together wasabi powder, salt, and cornstarch in a large bowl. Add peanuts and toss to coat with the wasabi mixture. Spread peanuts on a single baking sheet in a single layer and bake 30 minutes. Gently stir, and reduce temperature to 200 F and continue baking 20 more minutes.
[Name] Rummy Old Fashioned [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-26T00:22:00Z [Description] Make and share this Rummy Old Fashioned 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/588188/8umZMmjCTBqO9tzOQnkq_PRUM_Maple_Old_Fashioned-e1430274861101-849x1024.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1"] [RecipeIngredientParts] ["rum", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 5.3 [FiberContent] 0.0 [SugarContent] 4.8 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Combine liquids in a mixing glass with ice. Stir until well chilled. Strain into a rocks glass over a single cube of ice. Garnish with a fresh orange.
[Name] Grog [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-26T00:32:00Z [Description] Make and share this Grog 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/588188/LGDYUriQRkOGrxpXcEyn_pussers-pussers-grog1-e1438269092826.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -3", "1/2", "1/2", "1"] [RecipeIngredientParts] ["rum", "lime, juice of", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 5.4 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Add sugar and lime juice into a mixing glass and stir to dissolve sugar. Add (Pusser’s] Rum and 1 cube of ice to glass and stir until ice has diluted to more than half. Strain into a glass or mug over ice and garnish with a lime.
[Name] Chicken, Swiss Cheese and Stuffing Bake [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-03-26T00:38:00Z [Description] From cooktopcove.com Swiss cheese chicken and stuffing bake is an all-in-one casserole; nothing else is needed to make the meal complete. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Cheese", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "5", "1", "1/4", NA, "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "white wine", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.4 [FatContent] 22.6 [SaturatedFatContent] 12.2 [CholesterolContent] 132.8 [SodiumContent] 651.8 [CarbohydrateContent] 8.0 [FiberContent] 0.2 [SugarContent] 2.7 [ProteinContent] 34.0 [RecipeServings] 5.0 [RecipeYield] 5 [RecipeInstructions] 1. Preheat your oven to 350 F (175 C]. Grease a casserole dish and season your chicken breasts. 2. In a mixing bowl, mix the white wine (or the milk] with the can of cream of onion soup. Add a couple of spoonfuls of the soup and wine mixture to the casserole and spread it. Arrange your chicken breasts and cover each one of them with a slice of the cheese. 3. Pour the rest of the soup and wine mixture over the chicken and the cheese. 4. Pour the stuffing mix over the casserole and sprinkle it with the butter. 5. Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for 10-15 more minutes or until golden brown. Pro tip: If you're going to freeze this casserole, it's better not to add the stuffing and add it whenever you're going to eat it. That way the bread won't get soggy while it thaws. In any case, serve over rice or with a side of steamed green beans.
[Name] Red Wine Chocolate Cupcakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-26T17:39:00Z [Description] Make and share this Red Wine Chocolate Cupcakes 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/rz/.3/64/06/4/du7qvmMmSmqV2Jzk98U1_Red%20Wine%20Chocolate%20Cupcake%20plate.JPG" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "2", "3", "1/2", "1", "3 1/2 - 4", "1/2", "2"] [RecipeIngredientParts] ["dry red wine", "eggs", "extra virgin olive oil", "dark chocolate", "butter", "powdered sugar", "dry red wine", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.3 [FatContent] 14.0 [SaturatedFatContent] 6.7 [CholesterolContent] 35.8 [SodiumContent] 223.9 [CarbohydrateContent] 32.9 [FiberContent] 0.9 [SugarContent] 25.2 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 cupcakes [RecipeInstructions] Combine cake mix, eggs, olive oil, and chocolate in a mixing bowl. 2. Bake according to package directions in lined muffin tins. Allow to cool completely. 3. In a small saucepan, dissolve the sugar in ½ cup red wine, until dissolved. 4. Allow to simmer until reduced enough to coat the back of a spoon. This will yield a few tablespoons of red wine syrup. 5. Combine powdered sugar and butter until fluffy, using a hand mixer. Slowly add the wine syrup and blend to combine. 6. Using a piping bag or plastic storage bag, frost the cupcakes. 7. Enjoy!
[Name] Red Shrimp Sauce With Imported Italian Pasta [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-03-27T01:48:00Z [Description] Red shrimp sauce should be flavorful without overpowering delicate shrimp.  Be very careful not to overcook the shrimp.  The combination of simple plain Italian crushed tomatoes, abundant olive oil and garlic, lots of fresh basil, shrimp and the cooking sequence below ensures both goals.  The full flavor of the shrimp is captured in a remarkably simple and delicious sauce. See picture below as you follow cooking sequence. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/8gRdD6ZFQ26mYyNGkNm8_UMGchxF5.jpg" [RecipeCategory] European [Keywords] ["Weeknight", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "1/4", NA, "1", "2", NA] [RecipeIngredientParts] ["large shrimp", "olive oil", "garlic cloves", "Italian plum tomatoes", "red pepper flakes", "basil", "pasta"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1040.6 [FatContent] 40.4 [SaturatedFatContent] 5.6 [CholesterolContent] 191.0 [SodiumContent] 881.4 [CarbohydrateContent] 125.9 [FiberContent] 8.1 [SugarContent] 11.1 [ProteinContent] 42.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Peel and devein shrimp. Save shells.", "Core, peel and coarsely chop garlic cloves.", "In a pot large enough to hold all ingredients, saute garlic over low heat until translucent; remove. Increase heat to medium and add shells. Stir until pink. Discard shells with a slotted spoon retaining as much juice as possible.", "Quick cook shrimp in the same pot until partly cooked through. Remove and reserve shrimp in a bowl. Refrigerate until final reheat and cooking at the end. Protect all secreted juices.", "Place tomatoes, red pepper flakes, remaining olive oil, several stalks of basil, salt and pepper in the pot. Simmer for about 2 hours, adding water or optional clam broth as needed.", "When close to serving, place pasta in a pot of salted and rapidly boiling water. Cook pasta according to package until al dente.", "Just before pasta is ready, remove basil and reheat the shrimp in the sauce.", "Strain pasta and place some of the shrimp sauce in the empty pasta pot. Add cooked pasta and mix, adding more sauce if needed to make sure pasta is coated with sauce. Place in a large serving bowl and top with a generous amount of additional sauce. Serve with additional sauce on the side." ]
[Name] Chicken Cabbage Stir Fry [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-03-27T01:57:00Z [Description] Make and share this Chicken Cabbage Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", "1/2", "1", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["chicken breast halves", "cabbage", "red bell pepper", "cornstarch", "ground ginger", "garlic powder", "water", "soy sauce"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 177.7 [FatContent] 8.4 [SaturatedFatContent] 2.2 [CholesterolContent] 46.4 [SodiumContent] 61.4 [CarbohydrateContent] 9.0 [FiberContent] 2.4 [SugarContent] 3.3 [ProteinContent] 16.5 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked. Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth. Stir in the sauce and cook to thicken for about 1 minute.
[Name] Instant Pot San Francisco Chops [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2017-03-27T02:48:00Z [Description] Make and share this Instant Pot San Francisco Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", NA, "2", "1/4", "1/4", "2", "1/8", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "reduced sodium soy sauce", "low sodium chicken broth", "light brown sugar", "red pepper flakes", "cornstarch", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 328.4 [FatContent] 16.7 [SaturatedFatContent] 4.6 [CholesterolContent] 91.5 [SodiumContent] 790.6 [CarbohydrateContent] 14.2 [FiberContent] 0.3 [SugarContent] 9.3 [ProteinContent] 29.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Turn on Instant Pot to Saute mode. Once hot, add the oil. Gently place the pork chops in the heated pot and season with salt and pepper. Once one side is golden, flip over and add the garlic. Continue cooking until the other side of the pork chop has browned. Turn the Instant Pot off and prepare sauce ingredients in a bowl: soy sauce, chicken broth, brown sugar and red pepper flakes. Pour sauce over the pork chops. Pressure cook for 1 minute. Let the pressure release naturally, then put pork chops on a plate; let rest. Pour the leftover sauce into a small saucepan with the water and cornstarch. Bring to a boil and cook until thick. Slice up the pork and drizzle the sauce over the top.
[Name] Soma Sengupta Passover Recipes: Carciofi Alla Giudia (Fried Arti [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-03-27T06:10:00Z [Description] Carciofi alla Giudia!!! Pure bliss is sitting in a sidewalk cafe in the 460-year-old Roman Ghetto, spring sunshine on your face & shoulders, a glass of amarone to sip & carciofi to nibble. Spring is artichoke season and the carciofi is an ideal Passover Seder dish. They have the crispiness of chips on the outside, but the soft inside retains the pure artichoke flavor, a wonderful combination. This is achieved by the two frys, the first at a lower temp to cook the chokes thoroughly, and the second to crisp them up. Take my word for it, the two frys pay off. You can serve the carciofi whole as a side, or quartered as finger food. Use either peanut or olive oil, as per your taste. The peanut oil is taste neutral, so the artichoke taste is clear. But the olive oil adds a wonderful Mediterranean flavor. Enjoy & sameach Pesach! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000485649/xBZDNxDBSYeK31exK6KK_recipe2.jpg" [RecipeCategory] Artichoke [Keywords] ["Vegetable", "Low Protein", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "8", "6", "2", "4"] [RecipeIngredientParts] ["lemon", "artichokes", "fine sea salt", "lemon wedges"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2990.7 [FatContent] 324.4 [SaturatedFatContent] 54.9 [CholesterolContent] 0.0 [SodiumContent] 3712.2 [CarbohydrateContent] 28.9 [FiberContent] 14.4 [SugarContent] 3.1 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] 8-32 pieces [RecipeInstructions] Fill a large bowl with water and add lemon juice. Set aside. Using a sharp paring knife, shave off the tough outer leaves of artichokes until you reach the tender pale green or yellow leaves. Cut off at least an inch of the thorny top. Trim the stem near the heart, peeling off the outer green fiber and leaving about 2 inches of stem if possible. Using a spoon, scoop out the furry center of the choke. If you wish to serve the artichoke as finger food, cut into 4 wedges. Otherwise, leave whole. As you trim. immediately put each artichoke in the lemon water to prevent browning. Heat oil to 280 degrees. While oil is heating, remove the artichokes from the water and dry thoroughly. Salt the chokes, and beat them against one another so that the leaves start to open. Fry the artichokes until cooked through, about 10-15 minutes, adjusting heat to maintain a gentle bubble. You should be able to easily pierce the center with a fork. Turn larger artichokes frequently for even cooking. Reserve oil. Using a slotted spoon or spider, transfer artichokes to a paper towel-lined plate. Let stand until cool enough to handle. Then, using your hands, gently pull open each artichoke “bud” so that it resembles an open flower. You don’t need to do this if you are using wedges. Shortly before serving, heat reserved oil to 375 degrees. Fry artichokes until crisp, 2-5 minutes. Sprinkle with sea salt & serve with the lemon wedges.
[Name] Italian Spring Fling Pasta [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-03-27T13:48:00Z [Description] Make and share this Italian Spring Fling Pasta recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/89/snDJ1pUQfuocDw6sfDb9_IMG_9497.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/43/0/2SjD6ViwSL2VcDLSGgYk_Spring%20Pasta.JPG"] [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/3", "1", "5", "4", "1/2", "1/4", "14", "2 1/2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "onion", "tomatoes", "garlic cloves", "salt", "black pepper", "artichoke hearts", "black olives", "basil", "angel hair pasta"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 572.0 [FatContent] 18.0 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 401.0 [CarbohydrateContent] 89.1 [FiberContent] 13.0 [SugarContent] 9.4 [ProteinContent] 16.4 [RecipeServings] 5.0 [RecipeYield] 1 Pasta Dish [RecipeInstructions] In large skillet, over medium high heat, heat oil and cook onions until soft. Add garlic, tomatoes, salt and pepper and cook about 8 minutes or until tomatoes have broken down. Add artichokes, olives and basil and cook until heated through. In meantime in large pot of boiling, salted water cook pasta until al dente, drain and place on large serving platter. Top with tomato mixture, sprinkle with parmesan cheese if desired and serve.
[Name] Rainbow Fruit Ribbon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-03-27T17:14:00Z [Description] These rainbow fruit ribbons are made from four different kinds of fruit and are just as much fun to make as they are to eat. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/90/QeTnDzbTO4u6KADW1hwL_RainbowFruitRibbon_01.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/90/bJTxuMDtSBabP5Bpn85G_RainbowFruitRibbon_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/90/efoF00V1S6WibGZOOEXE_RainbowFruitRibbon_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/90/dIbxYUHQhWC7PBU3nMv9_RainbowFruitRibbon_3.JPG" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1 1/2", "4"] [RecipeIngredientParts] ["mango", "frozen blueberries", "frozen raspberries", "banana", "spinach", "sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 79.1 [FiberContent] 3.6 [SugarContent] 73.4 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["To make orange ribbon: blend mangos, sugar, lemon juice.", "To make blue ribbon: blend blueberries, sugar, and lemon juice.", "To make red ribbon: blend raspberries, sugar, and lemon juice.", "To make green ribbon: blend bananas, spinach, and lemon juice.", "To complete fruit ribbon process, simmer each color, stir.", "Using an off-set spatula, evenly spread each color on a silpat, making a long rectangle (ribbon].", "Bake at 170F for 3 hours.", "Cut each ribbon into even widths.", "Roll and serve." ]
[Name] Rainbow Citrus Tart [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-27T17:14:00Z [Description] This simple yet impressive tart is made with six types of citrus layered over a buttery almond filling and flaky pie crust. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/91/NRUz5dvNQViphPmbK3kN_RainbowCitrusTart_7.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/91/f0wm4bV5SJCcE1EDnJ0z_RainbowCitrusTart_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/91/lb9AjnKQxe100qDNqZ8w_RainbowCitrusTart_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/91/Gqk6cNtpR9Ohyi0HaB1y_RainbowCitrusTart_9.JPG" ] [RecipeCategory] Tarts [Keywords] ["Dessert", "Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "1", "1/2", "2", "1", "1/2", NA, "1", NA, "1", "1", "1", "4", "1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "cornstarch", "vanilla extract", "orange zest", "flour", "orange", "blood orange", "lime", "kumquats", "grapefruit"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.9 [FatContent] 11.5 [SaturatedFatContent] 6.8 [CholesterolContent] 73.2 [SodiumContent] 108.0 [CarbohydrateContent] 22.7 [FiberContent] 2.0 [SugarContent] 16.9 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To make almond butter cream mixture, mix butter, sugar, egg, vanilla extract in a bowl. Then, add orange zest, almond flour, flour, and corn starch. Roll out a store-bought pie crust dough; make a thin rectangle shape. Spread the almond butter cream mixture on top of the pie crust dough evenly; leave 3/4\" around the edges. Fold over the edges to create a crust. Cover the tart with sliced orange, blood orange, lime, kumquat, grapefruit, and meyer lemon. Sprinkle sugar on top. Bake at 350F for 30 minutes. Slice and serve once cooled.
[Name] Rainbow Veggie Fries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-03-27T17:15:00Z [Description] Make and share this Rainbow Veggie Fries 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/53/08/92/y7xwxRPURIC9ecaUEC2J_RainbowVeggieFries_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/92/ZnUwiI5MSDan32FtmdB4_RainbowVeggieFries_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/92/XNudfslkREul8gM1MG7p_RainbowVeggieFries_01.JPG"] [RecipeCategory] Avocado [Keywords] ["Vegetable", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/4", "2", "2", "1", "1", "1/4", "1/2", "1", "1", NA] [RecipeIngredientParts] ["carrot", "carrot", "carrot", "purple sweet potato", "sweet potato", "green beans", "cornstarch", "olive oil", "salt", "avocado", "yogurt", "cilantro", "lime", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.6 [FatContent] 14.8 [SaturatedFatContent] 2.4 [CholesterolContent] 2.0 [SodiumContent] 140.6 [CarbohydrateContent] 21.6 [FiberContent] 6.5 [SugarContent] 5.5 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make fries, cut carrots, purple carrot, yellow carrot, purple sweet potato, and sweet potato into french fry lengths and thickness.", "Add everything including green beans into a bowl.", "Add corn starch, mix so all the vegetables are coated.", "Add olive oil, mix so all the vegetables are coated.", "Add salt.", "Spread the veggie fries evenly on a baking tray covered with parchment paper.", "Bake at 425F for 15-20 minutes.", "To make dip, blend avocado, yogurt, cilantro, lemon juice.", "Add water if too thick." ]
[Name] Rainbow Swirl Semifreddo [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-03-27T17:15:00Z [Description] Fresh fruit puree is mixed with ice cream and layered to create a beautiful frozen treat perfect for hot summer days. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/93/13EkZCzaTbO1njmqJpCr_RainbowSwirlSemifreddo_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/93/hdAhPhNST5CjQNUiFnii_RainbowSwirlSemifreddo_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/93/IgpEWLXoSWmjzhxPOu78_RainbowSwirlSemifreddo_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/08/93/dbYpu4VZRGC4fKUfVK0B_RainbowSwirlSemifreddo_2.JPG" ] [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Fruit", "Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["strawberry", "mango", "pineapple", "blueberries", "sugar", "lemon juice", "vanilla ice cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.9 [FatContent] 14.9 [SaturatedFatContent] 9.1 [CholesterolContent] 55.3 [SodiumContent] 38.9 [CarbohydrateContent] 56.2 [FiberContent] 1.7 [SugarContent] 52.1 [ProteinContent] 2.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To make colored elements: Blend strawberries, 6 tablespoons sugar, and a squeeze of lemon juice. Blend mangos, 6 tablespoons sugar, and a squeeze of lemon lemon juice. Blend pineapple, 6 tablespoons sugar, and a squeeze of lemon lemon juice. Blend blueberries, 6 tablespoons sugar, and a squeeze of lemon lemon juice. To make semifreddo: Add vanilla ice cream in a bowl, mix to soften. In another bowl, whisk heavy cream until they become soft peaks. Mix vanilla ice cream with each colored puree mixture. Then fold in the whipped cream but do not over mix so you have swirl texture. In a loaf pan lined with plastic wrap, add each layer of the semifreddo color. Freeze overnight, pull semifreddo using the plastic wrap as handles, remove the plastic wrap. Cut and serve.
[Name] Chicken and Black Bean Chili [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT17M [PrepTime] PT20M [TotalTime] PT37M [DatePublished] 2017-03-27T19:11:00Z [Description] Make and share this Chicken and Black Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "onion", "tomato sauce", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.6 [FatContent] 3.6 [SaturatedFatContent] 1.0 [CholesterolContent] 54.0 [SodiumContent] 886.9 [CarbohydrateContent] 34.4 [FiberContent] 10.4 [SugarContent] 4.2 [ProteinContent] 25.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium-high heat. Add chicken and onion; cook 5 to 7 minutes or until chicken is no longer pin., stirring occasionally. Add remaining ingredients. Cook 10 minutes or until hot and bubbly, stirring occasionally.
[Name] Air Fried Hot Dog and Bean Wrap [AuthorId] 2001303066 [AuthorName] Stephy Jo [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-03-27T20:14:00Z [Description] Make and share this Air Fried Hot Dog and Bean Wrap recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001303066/sItdEQ7Qo2ohSYCjNEGw_20170311_141158.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["flour tortillas", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.3 [FatContent] 18.2 [SaturatedFatContent] 7.4 [CholesterolContent] 31.3 [SodiumContent] 965.9 [CarbohydrateContent] 31.7 [FiberContent] 3.7 [SugarContent] 7.6 [ProteinContent] 12.4 [RecipeServings] 2.0 [RecipeYield] 2 Wraps [RecipeInstructions] Lay on tortilla shells on a flat surface. Spread 1/4 cup of the beans onto the center of the tortilla shell going the whole length. Sprinkle each shell with 1 tablespoon of chopped onions over the beans. Sprinkle 1 tablespoon of cheddar cheese over the onion bean mixture. Lay the hot dog on top of ingredients you have put onto the tortilla shell. Roll the hot dog up tightly. Spray the bottom of the basket in the air fryer with buttered-flavored cooking spray. Put the wrap into the basket seam side down. Spray the tops of the tortilla's with butter-flavored cooking spray. Cook in the air fryer at 375 degrees for ten minutes or until golden brown and cheese is melted and hot dog is heated thoroughly.
[Name] Hot Ham and Cheese Party Rolls [AuthorId] 766367 [AuthorName] PMHawk [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-03-27T20:15:00Z [Description] Make and share this Hot Ham and Cheese Party Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Potluck", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "12", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["deli ham", "swiss cheese", "butter", "brown sugar", "Worcestershire sauce", "Dijon mustard", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.0 [FatContent] 18.2 [SaturatedFatContent] 10.7 [CholesterolContent] 62.3 [SodiumContent] 520.2 [CarbohydrateContent] 5.4 [FiberContent] 0.6 [SugarContent] 2.8 [ProteinContent] 12.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Coat a 9x13 inch baking dish with cooking spray. Unroll the pizza dough onto a cutting board and press into approximately a 13x18 inch rectangle. Top with ham and cheese slices. Stating on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in the prepared baking dish. Next combine the butter, brown sugar, Worcestershire sauce, mustard and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls. Cover and refrigerate up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!
[Name] Unicorn Dip [AuthorId] 766367 [AuthorName] PMHawk [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-27T20:19:00Z [Description] Make and share this Unicorn Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1", "1/4", "1", "4"] [RecipeIngredientParts] ["cream cheese", "plain yogurt", "pure vanilla extract", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 627.7 [FatContent] 49.9 [SaturatedFatContent] 28.4 [CholesterolContent] 162.7 [SodiumContent] 483.1 [CarbohydrateContent] 35.4 [FiberContent] 0.0 [SugarContent] 34.1 [ProteinContent] 11.5 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] ["Bring cream cheese to room temperature.", "Mix all ingredients until smooth; do not add coloring yet.", "Although a blender, food processor, or hand blender will yield the smoothest results, you can also stir by hand.", "Divide mixture among four dishes and stir a different coloring into each dish.", "Drop spoonfuls of each color into a serving bowl, alternating colors.", "Swirl the colors together with a spoon.", "Leftovers can be covered and refrigerated for up to three days.", "Serve with graham crackers or vanilla wafers." ]
[Name] Baked Thyme and Lemon Chicken [AuthorId] 2001379029 [AuthorName] emma_sims27 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-03-27T20:19:00Z [Description] Make and share this Baked Thyme and Lemon Chicken 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/2001379029/zdVt3pmwRjC5vOfkUi34_20170316_163132.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken breasts", "fresh thyme", "leek", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.2 [FatContent] 13.5 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 96.1 [CarbohydrateContent] 4.5 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 30.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 1/4 of the chopped leeks onto a square of baking paper. Place 1 chicken breast on top. Sprinkle with salt and pepper, place thyme sprig and lemon on top. Drizzle with olive oil. Wrap chicken breast in baking paper to create a parcel. Repeat with remaining 3 chicken breasts. Place on a baking tray and bake in a pre heated 180°C over for 45 minutes or until chicken is cooked through. Serve with steamed beans, broccoli and asparagus with a light chicken gravy.
[Name] Beef Stew [AuthorId] 2001455325 [AuthorName] uxshep [CookTime] PT8H [PrepTime] PT30M [TotalTime] PT8H30M [DatePublished] 2017-03-27T20:21:00Z [Description] Make and share this Beef Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Meat", "Low Protein"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "2", "2", "1", "4", "1"] [RecipeIngredientParts] ["onion", "flour", "beef", "carrots", "potatoes", "celery ribs", "Worcestershire sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1023.2 [FatContent] 81.5 [SaturatedFatContent] 33.8 [CholesterolContent] 112.4 [SodiumContent] 1615.9 [CarbohydrateContent] 54.1 [FiberContent] 7.0 [SugarContent] 6.3 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dice the onion in small pieces. Cut the carrots, potatoes, and celery into small slices. Add the beef, carrots, potatoes, and celery into the pot. Add the beef stock. Cook on low for 8 hours or high for 4 hours. Stir occassionally.
[Name] Pat's Sour Cream Green Onion Corn Bread [AuthorId] 2001456180 [AuthorName] lakota58 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-27T20:22:00Z [Description] This wonderful corn bread goes great with beans or a steaming bowl of homemade chili on a cold night or anytime. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "1", "2", "3", "1", "3/4"] [RecipeIngredientParts] ["milk", "buttermilk", "egg", "sugar", "sugar substitute", "green onion", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.8 [FatContent] 13.6 [SaturatedFatContent] 4.2 [CholesterolContent] 37.7 [SodiumContent] 419.7 [CarbohydrateContent] 27.6 [FiberContent] 2.4 [SugarContent] 4.5 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat 10 inch cast iron skillet and 1 stick margarine in a 425 °F oven. Combine all ingredients together just until blended. Pour mixture into the preheated skillet. Bake for 30-35 minutes until knife inserted in center comes out clean. Invert onto a plate. Slice and serve hot. Makes 8 servings.
[Name] Banana Nut Muffins [AuthorId] 2750948 [AuthorName] HomeKitchen1 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-27T20:22:00Z [Description] Make and share this Banana Nut 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/2750948/CU5QDWVrRd2LPP5sf3ge_100_7405.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "3", "1/4", "1", "1", "1", "1", "1", "1/2", "1", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "bananas", "applesauce", "vanilla", "unbleached white flour", "whole wheat flour", "baking soda", "cinnamon", "nutmeg", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.6 [FatContent] 19.8 [SaturatedFatContent] 6.5 [CholesterolContent] 82.3 [SodiumContent] 331.9 [CarbohydrateContent] 73.5 [FiberContent] 5.6 [SugarContent] 32.9 [ProteinContent] 9.9 [RecipeServings] 6.0 [RecipeYield] 15 Muffins [RecipeInstructions] Cream butter. Add applesauce and sugar, blend until creamy. Mix in eggs, vanilla and bananas, mix well. Slowly mix in flour sifted with soda, salt, cinnamon and nutmeg. Stir in nuts. Pour into muffin cups and bake at 305 deg approximately 30 minutes or until a toothpick comes out clean.
[Name] The Ultimate Breakfast Bowl [AuthorId] 2001448046 [AuthorName] Chris Csak Wellness [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-03-27T20:23:00Z [Description] This nutritious breakfast bowl looks like your average granola but be careful, looks can be deceiving. Start with some of your favourite nuts, add in some fruit, and in no time you have a delicious healthy breakfast that is easy to make and affordable.
[Name] 4 Ingredient Vegetarian Lasagna [AuthorId] 2001454640 [AuthorName] CEMO9769 [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-03-27T20:24:00Z [Description] This vegetarian lasagna is simple but delicious! My mom has been making this for our family and since before I can remember. You can customize this by adding vegetables and different cheeses, and it's easy to make gluten free or vegan. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["Potluck", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "400 -500", "1", "2"] [RecipeIngredientParts] ["mozzarella cheese", "extra firm tofu"] [AggregatedRating] nan [ReviewCount] nan [Calories] 737.0 [FatContent] 25.1 [SaturatedFatContent] 11.2 [CholesterolContent] 57.6 [SodiumContent] 1439.2 [CarbohydrateContent] 93.1 [FiberContent] 9.4 [SugarContent] 24.8 [ProteinContent] 33.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook 12 - 15 lasagna noodles as per instructions on the box. While noodles are cooking, drain the tofu package and mash it with your hands into as fine a pulp as possible. Add in the sauce and mix. Leave about half a cup of sauce for a later step. Shred the cheese. You should have quite a bit! Once the lasagna noodles are finished cooking, drain and run under cool water so they don't burn your fingers. Line the bottom of a rectangular pan with the leftover sauce and put on the first noodles. The pan should be wide enough so that three noodles fit side by side, and long enough so that the noodles fit lengthwise. Spread some of the tofu-sauce mixture on top, followed by a bit of cheese. Try to save most of the cheese for the top layer. Cover with another layer of noodles. Repeat this process until you have used up all of your tofu and sauce. Put one more layer of noodles on, and cover this with a thick layer of cheese. Bake at 350 degrees for about 30 minutes or until the top is golden brown. Remove and let sit for 10 minutes before serving.
[Name] Best Ever Southern Greens [AuthorId] 2001458301 [AuthorName] Joshua W. [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-03-27T20:24:00Z [Description] Make and share this Best Ever Southern Greens 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/2001458301/XyZECLSNSX2Y27QFAnjA_images%20(6).jpg" [RecipeCategory] Collard Greens [Keywords] ["Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "1", "4", "6 -8", "1", "1/3", "2 -3", "1", "1/2", "1", "3 -4"] [RecipeIngredientParts] ["greens", "onion", "garlic cloves", "bacon", "turnip", "apple cider vinegar", "kosher salt", "ground black pepper", "brown sugar", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.5 [FatContent] 4.6 [SaturatedFatContent] 1.5 [CholesterolContent] 7.8 [SodiumContent] 584.7 [CarbohydrateContent] 9.1 [FiberContent] 0.8 [SugarContent] 5.1 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Begin cooking bacon on medium-high heat until edges start to brown.", "Add onion and Turnip and continue cooking until onions are translucent.", "Add garlic, salt, pepper, sugar, and Tabasco and cook until garlic is fragrant (about 1 minute].", "Add apple cider vinegar and continue cooking until reduced by about half (looks syrupy].", "Transfer to stock pot scraping bits from the bottom of the pan, add chicken stock and greens, bring to a simmer, wilting down greens.", "Reduce heat to medium low cover and let simmer stirring occasionally for 2 hours (or until desired doneness]." ]
[Name] Vegetable Tempura [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-27T20:55:00Z [Description] Make and share this Vegetable Tempura recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "5", "1", "1/2", "1/2", "1/2", NA, "1", "1/2"] [RecipeIngredientParts] ["flour", "cornstarch", "baking powder", "baking soda", "kosher salt", "sparkling water", "ponzu sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 539.9 [CarbohydrateContent] 16.9 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth. If the batter is too thick, add an ice cube to help thin it out.", "Cut the firm vegetables such as carrots and sweet potatoes into 1/8 inch slices. For softer vegetables, 1/4 inch will do.", "Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan and heat the oil to 350°F Line a plate with a double layer of paper towels.", "Working in batches, drop a few slices of vegetables into the batter. Stir gently to coat. Using tongs or chopsticks, lift the food from the batter, allowing excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, making sure not to overcrowd the pot. Turn vegetables occasionally and fry until lightly golden on all sides, about 1 to 1 1/2 minutes. Let temperature heat back up to 350F in between batches. Transfer tempura to paper towels. Season with salt and serve with ponzu sauce." ]
[Name] Healthy Strawberry Protein Smoothie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-03-27T21:02:00Z [Description] Healthy Strawberry Protein Smoothie is an easy, super nutritious breakfast choice for those busy weekday mornings! Ready in a couple of minutes! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/sxcb05afTJGbFYnGRnmH_9.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "2", "2", "1/4"] [RecipeIngredientParts] ["low-fat milk", "strawberry", "flax seeds", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.1 [FatContent] 5.7 [SaturatedFatContent] 1.2 [CholesterolContent] 6.1 [SodiumContent] 58.3 [CarbohydrateContent] 31.9 [FiberContent] 4.3 [SugarContent] 27.3 [ProteinContent] 6.5 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Pour the milk into a blender or food processor. Add yogurt; add sliced strawberries, flaxseed, honey and Whey protein. Process for 30 seconds! Enjoy this fast, simple and healthy breakfast for two!
[Name] Beef Udon [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-03-28T01:49:00Z [Description] Make and share this Beef Udon recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "1 1/2", "5", "2 1/2", "2 1/2", "2", "1", "1", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["leek", "beef", "udon noodles", "soy sauce", "sugar", "soy sauce", "mirin", "granulated sugar", "kosher salt", "green onions", "hard-boiled eggs", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1420.5 [FatContent] 87.9 [SaturatedFatContent] 34.9 [CholesterolContent] 205.6 [SodiumContent] 4057.2 [CarbohydrateContent] 121.8 [FiberContent] 7.4 [SugarContent] 6.6 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, add dashi, soy sauce and sugar; bring it to a boil. Taste the soup and adjust the taste with Kosher salt as it will enhance the flavor without adding additional sugar or soy sauce. Cover and keep it on low heat. Bring a big pot of water to a boil. Once boiling, cook the frozen udon for 1 minute. Loosen up the noodles once they start to separate. Once the udon is done cooking, use fine sieve to drain water and transfer to serving bowls. While cooking udon, you can start heating the large frying pan. Once it’s heated, add oil and cook the leek until tender. Add the meat and brown all sides. Don’t move the meat around until it’s nicely seared. Add sugar and soy sauce. When the sauce has caramelized and slightly thicken, turn off the heat. By this time, the noodle should be in the serving bowls. Pour the hot soup over the udon noodles in the bowls. Then serve the meat on top of the udon noodles. Place the narutomaki (fish cake] and garnish with remaining toppings. If you like it spicy, sprinkle Shichimi Togarashi (Japanese 7 spice].
[Name] Famous Sugar Cookies [AuthorId] 2001459983 [AuthorName] Neriah M. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-28T19:05:00Z [Description] The perfect cookie to enjoy with either a warm cup of tea or a refreshing glass of milk. These cookies are extremely easy to make and are nice and crispy on the outside but chewy on the inside. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001459983/uAhGhKQOQjqNKp9akloK_IMG_2357.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 3/4", "1", "1/2", "1 1/4", "2", "2", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "margarine", "granulated sugar", "eggs", "vanilla extract", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.5 [FatContent] 8.0 [SaturatedFatContent] 1.7 [CholesterolContent] 12.4 [SodiumContent] 174.5 [CarbohydrateContent] 22.2 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.7 [RecipeServings] 30.0 [RecipeYield] 127 Cals [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. In a medium bowl, stir together the flour, baking soda, and salt; set aside. In a large bowl, cream together the margarine and 2 cups of sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla. Gradually stir in the dry ingredients until just blended. Collect the dough into walnut sized balls and roll them in the remaining 1/4 cups of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before putting them on a wire rack to dry completely. That's it! Now enjoy al the hard, loving work you put into making them!
[Name] Mezze Maniche Alla Puttanesca [AuthorId] 2001406932 [AuthorName] Katia Losignore [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-03-28T19:05:00Z [Description] For everyone loves olives and anchovies, here's a delicious pasta recipe directly from Naples traditional cooking. Easy to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001406932/2TLt0fcQ3CeRjDDTPb2f_P1010375.JPG" [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "2", "2", "25", "80", "80", "1"] [RecipeIngredientParts] ["garlic", "extra virgin olive oil", "oregano", "parsley", "salt", "black pepper", "anchovies", "green olives", "black olives", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.4 [FatContent] 19.8 [SaturatedFatContent] 2.8 [CholesterolContent] 5.3 [SodiumContent] 775.6 [CarbohydrateContent] 10.8 [FiberContent] 4.1 [SugarContent] 5.3 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily] extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon]. Brown the previous ingredients until the anchovies melts. Meanwhile cut into with a knife the green and the black olives. Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt. Cook the sauce on a low flame/heat for 20 minutes. Meanwhile, use another pot to boil the water. Cook the pasta, exactly al dente ;-]. Drain the pasta and dress it (in the same water pot] with half of the sauce you prepared. Plate up and add a bit more sauce on the top with a pinch of fresh parsley. Buon Appetito!
[Name] Chocolate Midnight Madness [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-03-28T19:06:00Z [Description] Make and share this Chocolate Midnight Madness recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "sugar", "eggs", "chocolate chips", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1005.6 [FatContent] 73.6 [SaturatedFatContent] 36.2 [CholesterolContent] 189.2 [SodiumContent] 612.0 [CarbohydrateContent] 87.5 [FiberContent] 5.8 [SugarContent] 60.2 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl with the mixer at moderate speed, beat cream cheese and the all-purpose cream until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth. Pour into the pie crust; place on a cookie sheet. Bake at 300° C in an oven 30 to 35 minutes or until set. Chill 4 hours. Serve cold. Drizzle with the peppermint syrup, if desired.
[Name] Famous Sugar Cookies [AuthorId] 2001459983 [AuthorName] Neriah M. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-28T19:06:00Z [Description] These cookies are perfect with a nice warm cup of tea or a refreshing glass of milk. They are really easy to make and are chewy on the inside but have crunchiness on the outside. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001459983/QMzslOSsRIWRwXFqjoSH_IMG_2357.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001459983/QMzslOSsRIWRwXFqjoSH_IMG_2357.JPG"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2 3/4", "1 1/4", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["granulated sugar", "eggs", "all-purpose flour", "margarine", "baking soda", "salt", "vanilla extract", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.9 [FatContent] 8.0 [SaturatedFatContent] 1.7 [CholesterolContent] 10.9 [SodiumContent] 173.9 [CarbohydrateContent] 22.2 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.6 [RecipeServings] 30.0 [RecipeYield] 175 Cals [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C] . In a I medium bowl, stir together the flour, baking soda, and salt; set aside. In a large bowl, cream together the margarine and 2 cups of sugar until lightly fluffy. Beat in the eggs one at s time, then add the vanilla. Gradually stir in the dry ingredients until just blended. Collect the dough into walnut sized balls and roll them in the remaining 1/4 cup of sugar for garnishing. Place them on an ungreased baking sheet spaced 2 inches apart and flattened slightly. Bake in the preheated oven for 8 to 10 minutes, until slightly browned at the edges. Allow cookies to cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Enjoy all the hard, loving work you've put into making these delicious cookies!
[Name] Chocolate French Toast [AuthorId] 2001460659 [AuthorName] Simple Meals [CookTime] PT6M [PrepTime] PT7M [TotalTime] PT13M [DatePublished] 2017-03-28T19:07:00Z [Description] Make and share this Chocolate French Toast recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001460659/P7podE9RTQuEdvjiKuyh_dsc05400.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001460659/P7podE9RTQuEdvjiKuyh_dsc05400.jpg"] [RecipeCategory] Breakfast [Keywords] ["European", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["5", "1", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["egg", "powdered sugar", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.1 [FatContent] 10.4 [SaturatedFatContent] 5.1 [CholesterolContent] 72.7 [SodiumContent] 310.3 [CarbohydrateContent] 79.6 [FiberContent] 1.8 [SugarContent] 57.6 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 5 Pieces of toast [RecipeInstructions] 1. Mix egg, sugar, dairy product, chocolate sauce and vanilla. 2. Heat pan to medium high and spray with cooking spray OR melt 1 tablespoon of butter. 3. Dip bread in batter and place on pan. 4. Cook for 5-10 minutes or until they seem done (they will look slightly burnt]. 5. Serve warm.
[Name] Meatballs [AuthorId] 2001460659 [AuthorName] Simple Meals [CookTime] PT1H25M [PrepTime] PT1H40M [TotalTime] PT3H5M [DatePublished] 2017-03-28T19:07:00Z [Description] Make and share this Meatballs 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/2001460659/fofPuxVQPOVO1Sh8VFzQ_italian-meatballs-method-11-1024x683.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001460659/fofPuxVQPOVO1Sh8VFzQ_italian-meatballs-method-11-1024x683.jpg"] [RecipeCategory] Sauces [Keywords] ["Meatballs", "Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "5", "1", "1", "1 1/4", "2", "1/2", "1/4", "2 -3", "1", "1/8", "1", "3"] [RecipeIngredientParts] ["tomatoes", "butter", "onion", "salt", "eggs", "parmesan cheese", "minced garlic cloves", "oregano", "dried parsley", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 9.1 [SaturatedFatContent] 4.7 [CholesterolContent] 82.5 [SodiumContent] 323.0 [CarbohydrateContent] 5.7 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 11.3 [RecipeServings] 12.0 [RecipeYield] 15 meatballs [RecipeInstructions] For sauce: 1. Combine the tomatoes, the butter and the onion halves in a saucepan. 2. Add a pinch or two of salt. 3. Place over medium heat and bring to a simmer. 4. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. 5. Discard the onion. For meatballs: 1. Make golf ball sized balls (not too tight, but also not too loose]. (If they feel very wet while you’re mixing, add a bit more breadcrumbs]. 2. Heat up the red sauce to a boil, plop in raw the meatballs, bring back to boil and reduce to simmer. 3. Cook for 40 minutes, stirring occasionally. Balls will stick to the bottom if you don’t stir.1. Make golf ball sized balls (not too tight, but also not too loose]. (If they feel very wet while you’re mixing, add a bit more breadcrumbs].
[Name] BBQ Chicken Quesadillas [AuthorId] 2001460659 [AuthorName] Simple Meals [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2017-03-28T19:08:00Z [Description] Make and share this BBQ Chicken Quesadillas recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["flour tortillas", "chicken", "barbecue sauce", "cheese", "paprika", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3208.3 [FatContent] 227.3 [SaturatedFatContent] 140.7 [CholesterolContent] 581.6 [SodiumContent] 9165.4 [CarbohydrateContent] 109.1 [FiberContent] 2.9 [SugarContent] 1.6 [ProteinContent] 184.3 [RecipeServings] 1.0 [RecipeYield] 1 Quesadilla [RecipeInstructions] 1. In a medium bowl, mix cheese and spices. 2. Spray a medium/large pan with cooking spray and put on medium-high heat. 3. Place one tortilla on the pan and sprinkle layer of cheese (about half of a handful]. 4. Put shredded chicken on top of the cheese and drizzle with bar-b-que sauce. 5. Sprinkle cheese on top of the chicken (about 1 or 2 handfuls]. 6. Take another tortilla and place on top; flip quesadilla. 7. Cut to your liking (8ths, 6ths, or 4ths recommended]. 8. Repeat as many times as necessary. 9. Serve warm.
[Name] Soma Sengupta Passover Recipes: the Best Ever Meltingly Deliciou [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT3H [PrepTime] PT10H [TotalTime] PT13H [DatePublished] 2017-03-29T01:51:00Z [Description] This dish takes time. It calls for the short ribs to be marinated overnight in a cooked marinade, then braised, and finally finished off under the broiler. So plan at least two days for it. But the result is more than worth it, and you can do all but the final broil up to two days ahead. And at the end, you get tender, intensely flavored, melt-in-your-mouth goodness, with a lacquer-like finish for which your family & guests will thank you. It’s a show-stopper & I add my congratulations now to those you will undoubtedly receive. Mazel tov! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000485649/AlsYvMrT0OliwSF7YHhv_recipe1.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["2", "6", "1", "1", "2", "3", "6", "1", "4", "1", "3"] [RecipeIngredientParts] ["beef short ribs with bones", "fresh ground pepper", "onion", "carrots", "celery ribs", "garlic cloves", "dry red wine", "fresh thyme sprigs", "rosemary sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.2 [FatContent] 6.1 [SaturatedFatContent] 1.0 [CholesterolContent] 3.6 [SodiumContent] 203.4 [CarbohydrateContent] 10.8 [FiberContent] 1.7 [SugarContent] 4.3 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Add the onion, carrots, and celery to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 15 minutes. Add the garlic and cook for another 5 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once. Preheat the oven to 350°. Transfer the ribs and marinade to a large casserole, preferably cast-iron. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender. With a slotted spoon or spider, transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups. Keep warm in a saucepan over the lowest possible heat. Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve. Note: You can complete this dish through all steps up to broiling 2 days in advance. Cover well and refrigerate. Bring to room temp before broiling.
[Name] Pasta Alla Norma....Pasta Tossed With Fresh Tomato Sauce, Flavor [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2017-03-29T02:46:00Z [Description] This dish originated in the city of Catania in Sicily, the home of the famous Italian composer Vincenzo Bellini.  Although there are conflicting stories exactly how the dish was named and by who, most believe it was in honor of Bellini and his famous opera “Le Norma” composed in 1831. The dish is actually quite simple yet surprisingly deliciously.  Pasta is tossed with fresh tomato sauce, seared eggplant and shredded ricotta salata cheese just before serving.  Individual flavors are retained and complimented when combined.      The fresh sauce is usually traditional, made with olive oil, garlic, onion, fresh peeled or good quality canned tomatoes from Italy, and plenty of fresh basil.  My recipe replaces garlic and olive oil with Peter's Garlic Oil; olive oil infused with pot roasted garlic, Tuscany seasoning and a hint of red pepper flakes.  It adds terrific complex flavors to the sauce while seasoning the eggplant.    Preparation of the eggplant is important.  It is peeled and thick sliced lengthwise.  The eggplant is then "sweated" with salt to release its dark bitter liquid. If electing to cook the eggplant by sautéing, lightly coat the pan with oil from Peter's Garlic Oil.  If oven baking, liberally brush slices with the seasoned olive oil and place on cookie sheets.  Brush with enough additional flavored oil to keep the eggplant from drying out.  Either way, be careful to remove the eggplant as soon as the slices are cooked through.  Please don’t overcook.        However, my very favorite way is to liberally brush the eggplant with the seasoned oil and grill both sides.  Once lightly browned and grill marks appear, brush again with more garlic oil.  Lower heat and place eggplant on a sheet of aluminum foil on the grates for final cooking.  Grilling really intensifies the flavor of the eggplant. Ricotta Salata is salted cheese made from the whey of sheep’s milk.  It is the cheese most associated with this dish.  Our family was partial to Pecorino Romano, another salty cheese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/2eyusCSQSEi74XK2YzHg_IMG_1716.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Vegetable", "European", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "5", "1", "1", "1/2", "1", "3", "1", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red pepper flakes", "onion", "crushed tomatoes", "fresh basil", "eggplant", "rigatoni pasta", "pasta", "ricotta salata", "pecorino romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 602.4 [FatContent] 30.9 [SaturatedFatContent] 4.7 [CholesterolContent] 63.8 [SodiumContent] 193.8 [CarbohydrateContent] 70.7 [FiberContent] 8.4 [SugarContent] 4.0 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Pete's Garlic Oil, place olive oil in a butter melting pot. Remove the rough tips of garlic and cut cloves in half lengthwise. Add to pot along with Tuscany seasoning and red pepper flakes. Turn heat to medium. When the oil just begins to simmer lower heat enough to maintain.", "Remove garlic skins when released. Continue simmering until cloves tan and soften; monitor their progress. Heat can be increased slightly to hasten the process being careful not to burn garlic.", "Sauté onion in ¼ cup of oil from Peter’s Garlic Oil in a pot. When translucent, remove onion. Simmer tomatoes and the sprig of basil in the same pot for about 45 minutes, adding water, salt and pepper as needed.", "Peel and slice eggplant lengthwise about ¼ inch thick. Lightly salt the eggplant on both sides and place in a pasta colander over the sink or a pot. After a half hour or so the eggplant will \"sweat\" its dark, bitter liquid. Wipe the salt off, rinse and dry on paper towels.", "When mostly dry, brush both sides with the oil from Peter’s Garlic Oil. Grill on medium heat until lightly browned on both sides. Brush with additional oil and finish cooking by placing slices on a sheet of aluminum foil on grill over low heat or in a cookie tray in the oven. When cooked through, cut eggplant into 1 inch squares. You can also use one of the other methods, sautéing or oven cooked, both discussed above.", "To assemble, cook pasta al dente and strain. Place pasta in a bowl. Remove sprig of basil from the tomato sauce. Mix pasta with desired amount of sauce. Add and mix eggplant into the pasta with tomato sauce reserving enough to place some on top as a garnish. Grate Ricotta Salata or Pecorino Romano over each plate to taste (not shown so you can see texture] and serve.", "Option, add a second can of tomatoes when cooking the sauce. Use as additional sauce over the pasta if you prefer a slightly wetter sauce. If not, simply reserve the excess. This delicious sauce will never be wasted!" ]
[Name] Slow Cooked Turkey Breast With Gravy [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT7H30M [PrepTime] PT10M [TotalTime] PT7H40M [DatePublished] 2017-03-29T11:37:00Z [Description] Make and share this Slow Cooked Turkey Breast With Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Turkey Breasts [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In..."] [RecipeIngredientQuantities] ["4", "1", "3", "2", "2", NA] [RecipeIngredientParts] ["turkey breast", "butter", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.7 [FatContent] 27.0 [SaturatedFatContent] 9.4 [CholesterolContent] 211.8 [SodiumContent] 609.0 [CarbohydrateContent] 5.5 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 66.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Rinse turkey breast and pat dry with paper towels and cut away any excess skin. Rub turkey all over with the dry soup mix. Put the butter on the bottom of a 6-quart slow cooker, then place seasoned turkey breast on top. Cover and cook on low for 7 hours. Check the temperature of the breast in the middle with a meat thermometer. It should read 165°. Continue to cook if necessary. Remove turkey from slow cooker, and place on a platter. Loosely cover the turkey with a foil tent to rest for an additional 10 to 15 minutes. While turkey is resting, make the gravy. Strain the drippings from the slow cooker into a saucepan. Mix cornstarch and water in a small bowl, then slowly whisk into the drippings over medium heat. Continue to whisk until thick and smooth (about 5 minutes]. Salt and pepper to taste.
[Name] Nana's Chicken Enchilada Casserole [AuthorId] 2001232757 [AuthorName] veronica.martinez87 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-03-29T21:09:00Z [Description] This has been a family favorite for year's and was my grandmother's version. It's a very simple dish and not too time consuming. I've been told mine tastes just like her's and that is an amazing compliment. Enjoy and feel free to share feedback or changes you've made I'd love and appreciate to hear it all! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "Weeknight", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "2", "3", "4", "2", "24", "1/2"] [RecipeIngredientParts] ["green chilies", "mild cheddar cheese", "chicken", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.9 [FatContent] 28.6 [SaturatedFatContent] 11.6 [CholesterolContent] 50.4 [SodiumContent] 1318.2 [CarbohydrateContent] 33.1 [FiberContent] 3.3 [SugarContent] 3.4 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] You will need 2 4.5 qt baking dish or casserole dish. Preheat oven to 420 degrees. Shred chicken and place to the side. Place vegetable oil in small round skillet and heat on medium-high heat until oil is hot. Place tortillas in oil, one at a time quickly flipping them. Only letting them sit in the oil quickly enough to get flexible but not break. Blot on paper towel lined plate and place to the side. Combine all canned ingredients and milk in large mixing bowl and mix with spoon or whisk until you form a creamy but thick smooth consistency. Hence the little amount of milk. Add more milk if needed to smooth out the soup. Stir in chicken to the soup mixture. Spoon a small amount of the soup mix to the bottom of a 4.5 qt baking dish or casserole dish. Lay down 6 tortillas at bottom of dish, lining them up 3 by 3 side by side. Spoon mixture over the tortillas enough to cover tortillas. Sprinkle with cheese and repeat the process to make another layer. Place dish in preheated oven and bake for 20 minutes or until warm and cheese is melted. These measurements make enough for 2 baking or casserole dishes. Feel free to adjust accordingly. Enjoy!
[Name] Tastemade's Oreo Popsicles [AuthorId] 2001459983 [AuthorName] Neriah M. [CookTime] PT12H [PrepTime] PT10M [TotalTime] PT12H10M [DatePublished] 2017-03-29T21:09:00Z [Description] Not sure whether to have an Oreo or a popsicle? Have these super cute and easy Oreo popsicle treat for a hot summer day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001459983/bShTyDj0RhSQROeG5JQC_IMG_2372.PNG" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Cookie & Brownie"] [RecipeIngredientQuantities] ["4", "4", "1", "225", "8", "9", "8"] [RecipeIngredientParts] ["vanilla", "chocolate pudding"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.2 [FatContent] 21.4 [SaturatedFatContent] 10.2 [CholesterolContent] 40.8 [SodiumContent] 275.7 [CarbohydrateContent] 38.0 [FiberContent] 1.5 [SugarContent] 21.6 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice openings into the top of each pudding cup. Gently peel the lids off, keeping one side attached. Divide the vanilla and chocolate into bowls and clean the containers. Pour the whipping cream into a bowl and beat until stiff peaks form. Divide between the 2 puddings and fold to combine. Place 225g of oreos into a freezer bag and crush into chunks. Divide between the puddings and fold to combine. Place the mini oreos at the bottom of each pudding cup. Layer the puddings in the pudding containers in 3 layers to create a pretty pattern. Scatter the finely crushed oreo pieces all over the surface. Place the lids back on the pudding cups and tape to the containers to secure them closed. Slide a popsicle stick into the sliced opening and place the popsicles in the freezer until frozen stiff, about 4 hours or up to overnight. To unmold, place both thumbs at the base of the pudding container and press upwards. Enjoy!
[Name] Strawberry Banana Smoothie [AuthorId] 2001460185 [AuthorName] alisonwsn202 [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-03-29T21:09:00Z [Description] Make and share this Strawberry Banana Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "Strawberry", "Berries", "Tropical Fruits", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["strawberry", "banana", "milk", "sugar", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 5.2 [SaturatedFatContent] 3.0 [CholesterolContent] 18.1 [SodiumContent] 66.1 [CarbohydrateContent] 28.4 [FiberContent] 3.2 [SugarContent] 13.6 [ProteinContent] 5.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] place all ingredients in the blender. AND BLEND THEMMMM.
[Name] Potato Soup [AuthorId] 2001461951 [AuthorName] sophiaporter14 [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-03-29T21:10:00Z [Description] Make and share this Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1 1/2", "1/2", "1/2", "1/2", "1/8 - 1/4", "2 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["onion", "celery rib", "butter", "chicken broth", "potatoes", "sugar", "salt", "dried rosemary", "dried thyme", "pepper", "milk", "cooked ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.4 [FatContent] 14.2 [SaturatedFatContent] 7.1 [CholesterolContent] 56.1 [SodiumContent] 559.9 [CarbohydrateContent] 29.8 [FiberContent] 3.9 [SugarContent] 4.1 [ProteinContent] 17.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan, saute onion and celery in the butter util tender. Add the broth , potatoes, sugar, salt, rosemary, thyme and pepper then bring to a boil. Reduce heat and cover for 15-20 minutes or until the potatoes are tender. Combine the flour and 1/2 cups milk until smooth andf gradually stir it into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the ham, peas and the remaining milk and heat through.
[Name] DESSERT -- Ina Garten's Pavlova With Roasted Berries [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT7H [PrepTime] PT40M [TotalTime] PT7H40M [DatePublished] 2017-03-29T21:10:00Z [Description] Make and share this DESSERT -- Ina Garten's Pavlova With Roasted Berries recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "1/2", NA, "1", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["cream of tartar", "kosher salt", "granulated sugar", "pure vanilla extract", "berries", "fresh strawberries", "fresh raspberries", "fresh blackberries", "sugar", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 41.2 [CarbohydrateContent] 31.1 [FiberContent] 0.8 [SugarContent] 29.8 [ProteinContent] 1.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw a 3-1/2 inch circle, 4 times on each piece of paper. turn the paper face down on the baking sheets. in the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar and salt on high speed until frothy. Add 2/3 cup of the sugar and continue beating on high speed until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/3 cup sugar into the meringue. With a large star-shaped pastry tip, pipe a disk of meringue inside each circle. Pipe another layer around the edge to form the sides of the meringue shells. Bake for 2 hours, or until the meringues are dry and crisp But NOT BROWNED. Turn OFF the heat and allow the meringues to sit in the over for 4 hours or overnight. ROASTED BERRIES: Preheat the oven to 450 degrees F. Place the strawberries, raspberries, blueberries and raspberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature and later mixed berries inside the meringue shells. DONE.
[Name] Instant Pot Curry Rice [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2017-03-29T21:12:00Z [Description] Make and share this Instant Pot Curry Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1 1/2", "3", "1 1/2", "240"] [RecipeIngredientParts] ["stewing beef", "garlic cloves", "onion", "carrots", "yukon gold potatoes", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 8.9 [SaturatedFatContent] 2.8 [CholesterolContent] 72.6 [SodiumContent] 446.7 [CarbohydrateContent] 26.0 [FiberContent] 3.0 [SugarContent] 3.1 [ProteinContent] 28.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Turn Instant Pot to saute mode. Add oil. Once oil is hot, add the beef and brown. Add beef broth and place curry roux blocks on top (make sure they are separated]. Turn off saute mode; cover and lock the lid. Press the “meat/Stew” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 12 minutes. Do a quick release, then add the garlic and vegetables. Cook on Manual for 4 minutes, then let the pressure release naturally (about 10 minutes]. Serve with rice.
[Name] Soma Sengupta Easter Recipes: Spring Pea Soup! a Great Start to [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-03-29T22:42:00Z [Description] What could be a better beginning to Easter dinner than this soup? Fresh, vibrant, richly comforting, delicately tempting, it sets one up either for the lamb or fish to follow. Enjoy, & happy Easter! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000485649/6md2uKbIR7q2uN9cVflw_recipe3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "1", "8", "1", "2", "2", "1", "1", "1/2", "5", "1/4", "1", "2"] [RecipeIngredientParts] ["rosemary sprigs", "flat leaf parsley", "heavy cream", "bacon", "olive oil", "garlic cloves", "celery ribs", "onion", "leek", "sugar snap pea", "salt", "fresh ground white pepper", "frozen baby peas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 395.1 [FatContent] 24.8 [SaturatedFatContent] 11.8 [CholesterolContent] 67.6 [SodiumContent] 508.3 [CarbohydrateContent] 30.9 [FiberContent] 7.4 [SugarContent] 11.2 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Place cream, parsley and rosemary sprigs in a small saucepan and bring to a boil. Turn off heat and set aside.", "In a medium soup pot or casserole, cook the bacon over moderate heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate. Pour off the fat in the pot.", "In the same pot, heat the olive oil. Add the garlic, celery, onion, leek and sugar snap peas and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the chicken stock, 4 slices of the cooked bacon and the salt and white pepper. Simmer for 10 minutes and then add the thawed baby peas. Continue to simmer for a further 5 minutes until the vegetables are very tender, about 15 minutes total. Discard the bacon.", "Remove the rosemary sprigs and bring the cream and parsley leaves to a boil. Add the rosemary-infused cream to the soup and boil hard for a further 5 minutes. Turn off heat. Using a hand blender if you have one, liquefy the soup. Otherwise, carefully transfer to a blender and blend only until smooth, in batches if you need to. Adjust seasonings.", "Ladle the soup into bowls and drizzle with extra cream, or a few drops of olive or other scented oil. Crumble the remaining 4 slices of bacon into each bowl and serve." ]
[Name] Quinoa, Chickpea and Spinach Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-30T09:59:00Z [Description] Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/xwF7pFelTzWB84oJRDFo_EC_Quinoa%2C%20chickpea%20and%20spinach%20soup.jpg" [RecipeCategory] Kid Friendly [Keywords] ["< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "250", "5", "400", "1/2", "1/2", "100", "250", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "carrots", "spinach", "vegetable broth", "chopped tomatoes", "dried rosemary", "dried thyme", "quinoa", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.7 [FatContent] 6.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 265.3 [CarbohydrateContent] 43.2 [FiberContent] 8.6 [SugarContent] 5.7 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sauté onion and garlic for 3 – 5 minutes in the olive oil over medium heat in a large pot. Stir in the carrot and spinach, continue to cook for about 2 minutes. Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes. Add the chickpeas and cook for 5 more minutes, until heated through. Before serving, add the lemon juice and stir to combine.
[Name] CHOCOLATE RUM SOAKED CHERRIES [AuthorId] 2348309 [AuthorName] avalontwilightdesig [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2017-03-30T10:08:00Z [Description] Make and share this CHOCOLATE RUM SOAKED CHERRIES recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/2", "4", "1"] [RecipeIngredientParts] ["maraschino cherries", "rum", "brandy", "chocolate chips", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.1 [FatContent] 15.6 [SaturatedFatContent] 8.5 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 76.6 [FiberContent] 6.3 [SugarContent] 68.7 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 2 1/2 DOZEN [RecipeInstructions] "Soak cherries in rum/brandy overnight in fridge. drain and pat dry. melt chocolate and shortening in microwave, stir until smooth. holding stems, dip cherries in chocolate mixture; allow excess to drip off. place on waxed paper, let stand until set."
[Name] Tuna Veggie Wraps [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-30T14:33:00Z [Description] Make and share this Tuna Veggie Wraps recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/1z6njtnxTb20dBCRZLix_9.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "5", "1/3", "4", "4", "1/4"] [RecipeIngredientParts] ["light chunk tuna in water", "tomatoes", "bell peppers", "mayonnaise", "tortillas", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.3 [FatContent] 6.7 [SaturatedFatContent] 1.7 [CholesterolContent] 31.9 [SodiumContent] 814.6 [CarbohydrateContent] 46.4 [FiberContent] 5.8 [SugarContent] 7.3 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Drain tuna and place in a large bowl. Chop tomatoes and peppers; add to tuna. Mix with mayonnaise. Place 1 cup of tuna salad in the center of each tortilla. Fold ends up and sides inches. Secure with an olive skewered toothpick. Garnish with cilantro. Serves 4.
[Name] Multigrain Waffles [AuthorId] 2834004 [AuthorName] Betty Rocker [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-31T15:39:00Z [Description] Make and share this Multigrain Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1/2", "1", "1", "3", "8"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat pastry flour", "baking powder", "baking soda", "salt", "nonfat yogurt", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.4 [FatContent] 29.8 [SaturatedFatContent] 17.1 [CholesterolContent] 207.9 [SodiumContent] 1072.1 [CarbohydrateContent] 53.8 [FiberContent] 4.1 [SugarContent] 8.2 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat your waffle iron on medium-high heat. In a large bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and sour cream, and then whisk in the eggs. Pour the wet ingredients into the dry, and stir just until combined. Fold in the butter, and then the blueberries, stirring minimally. Pour 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. Keep cooked waffles warm on a platter in the oven. Serve waffles with maple syrup and a dollop of sour cream, or a dusting of powdered sugar.
[Name] Sweet Potatoes With Curried Beef, Mushrooms and Sour Cream [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-03-31T19:15:00Z [Description] A heart-warming combination of sweet potatoes, beef and mushrooms make for a healthy and flavourful low calorie meal. This recipe was developed by Mike Ward, a Toronto-based Aussie chef. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/90xZRUjSQqQRnBp72GQD_89198H.jpg" [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "200", "200", "3", "3", "1", "1/2", "3", "3", NA, NA, NA] [RecipeIngredientParts] ["sweet potatoes", "ground beef", "mushrooms", "curry powder", "ketchup", "sour cream", "green onion", "water", "ketchup", "fresh chili pepper", "salt", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.2 [FatContent] 19.8 [SaturatedFatContent] 9.7 [CholesterolContent] 63.9 [SodiumContent] 407.7 [CarbohydrateContent] 38.3 [FiberContent] 6.2 [SugarContent] 13.7 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and roast sweet potatoes at 400°F for 45 minutes to an hour.", "Meanwhile, add a splash of olive oil to a fry pan with a heavy base on medium-high heat. Add ground beef, pinch of salt, mushrooms, and curry powder. Cook mixture until meat browns. Add water and ketchup. Cook and stir for an additional 2 minutes on medium heat. Don't let the mixture become too dry — you're looking for a thick sauce-like texture. Remove from heat and set aside.", "Cut open sweet potatoes. Spoon beef/mushroom mixture, a good dollop of sour cream, green onions, chili, and cilantro into each one." ]
[Name] Three-Ingredient Cherry Jam [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-03-31T19:35:00Z [Description] When you get the kids in the kitchen, you make both great food and great memories. This simple yet tasty three-ingredient recipe for cherry jam uses frozen fruit, chia seeds and maple syrup. It's an all-family activity that gets kids and parents working together to create treats that can be shared with friends, family and neighbours. The short cook time and inexpensive ingredients make this recipe perfect for time and cash-strapped families, all for a little over $5 per batch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/Ff4fLXRFmHqLecKx849A_89238H.jpg" [RecipeCategory] Cherries [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] ["cherries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 41.8 [FiberContent] 4.3 [SugarContent] 34.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] [". In a food processor, pulse thawed cherries a few times until they're broken up but not puréed.", "Transfer to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes and remove from heat.", "Stir in chia seeds and maple syrup and transfer to a container for serving.", "Jam will set as it cools to room temperature.", "Cover, refrigerate and use within 10 days.", "Tip: Not a fan of cherries? Substitute with another Great Value frozen fruit, available exclusively at Walmart, like blueberries, raspberries, strawberries or mixed berries." ]
[Name] Thai-Style Beet Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-03-31T19:48:00Z [Description] Nutritional information per serving: Calories 230, fat 19 g, sodium 630 mg, carbohydrates 11 g, fibre 4 g, protein 6 g. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/YYtNqgCvSzyu0JQrLGVT_89352H.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "3", "1", "1", "1/2", "1/2", "1/3", "2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "fresh lime juice", "granulated sugar", "fish sauce", "salt", "black pepper", "fresh cilantro", "green onions", "beets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.3 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 570.1 [CarbohydrateContent] 13.9 [FiberContent] 2.8 [SugarContent] 9.0 [ProteinContent] 5.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Stir together mayonnaise, lime juice, sugar, fish sauce, salt and pepper in large bowl. Add slaw; toss until well coated. Stir in cilantro and green onions. Cover and chill 30 minutes. Stir in peanuts.
[Name] Mini Blueberry Cheesecakes [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2017-03-31T19:57:00Z [Description] The only thing better than making treats with the kids is being able to make them with more natural sources of sugar [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/NMhBhQpmQY2cUT6p0ekU_89240H.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1/4", "1", "1", "1", "12"] [RecipeIngredientParts] ["frozen blueberries", "cream cheese", "granulated sugar", "egg", "cornstarch", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.2 [FatContent] 8.7 [SaturatedFatContent] 4.5 [CholesterolContent] 38.5 [SodiumContent] 91.5 [CarbohydrateContent] 12.1 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. In a blender, purée blueberries until smooth, about 30 seconds. Set aside. In a medium bowl, add cream cheese, yogurt, sugar, egg, cornstarch and vanilla. With an electric hand mixer, blend until smooth, scraping down the sides of the bowl when done. Fold blueberries into the cream cheese mix. Line a 12-count muffin tin with paper liners. Place one wafer cookie at the bottom of each muffin cup. Divide cheesecake filling evenly among muffin tins. Bake for 22 to 25 minutes, until cheesecakes are slightly firm. Remove from oven, allow to cool to room temperature and transfer to refrigerator to cool for at least one hour before serving.
[Name] Cheeseburger Quesadillas [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-03-31T20:02:00Z [Description] Nothing will get the family's attention like a cheeseburger quesadilla. Filled with all your favourite traditional burger toppings, this fun new way to eat a “cheeseburger” will surely have the kids asking for seconds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/gL4sqHygSYe12Gl7bqmE_89199H.jpg" [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1", "1/2", "1", "8", "2", "1/2", "2", "1/4", "1", "1/2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["cremini mushrooms", "onion", "lean ground beef", "garlic clove", "flour tortillas", "cheddar cheese", "red onion", "roma tomatoes", "dill pickle", "lettuce", "Miracle Whip", "ketchup", "yellow mustard", "onions", "white sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 810.5 [FatContent] 39.6 [SaturatedFatContent] 17.3 [CholesterolContent] 104.5 [SodiumContent] 1679.8 [CarbohydrateContent] 76.0 [FiberContent] 5.3 [SugarContent] 13.8 [ProteinContent] 37.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped. In a large saucepan, brown mushrooms until moisture has been released, approximately 5 to 6 minutes. Add onion, beef and garlic, continuing to cook for 10 minutes or until beef is cooked through. Meanwhile, combine all burger sauce ingredients in a bowl. Set aside. Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a panini press, place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula. Remove from skillet and cut into wedges. Top with fresh shredded lettuce and burger sauce and serve.
[Name] Vitamix Queso [AuthorId] 282092 [AuthorName] SeattlePilot [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2017-03-31T20:40:00Z [Description] Easy and quick queso recipe, perfect for whipping up in a Vitamix. Easy to substitute any other cheese, spices, or fresh onion instead of dried. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1 1/3", "1/4", "1", "1", "1 1/2", "2", "2"] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "salt", "cumin", "monterey jack cheese", "diced green chilies", "roma tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.4 [FatContent] 13.8 [SaturatedFatContent] 8.6 [CholesterolContent] 39.8 [SodiumContent] 341.5 [CarbohydrateContent] 5.9 [FiberContent] 0.3 [SugarContent] 0.6 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add milk, butter, flour, salt, cumin and onion into Vitamix (in that order] and secure lid. Turn on Vitamix at Variable 1 and slowly increase to Variable 10. Blend for 5 minutes, or until steam escapes. Reduce speed to Variable 3 and remove plug. Add cheese through lid plug opening. Blend for an additional 30 seconds. Reduce speed to Variable 1, add green chilies and tomato. Blend for an additional 30 seconds. Serve immediately.
[Name] Peach and Strawberry Smoothie [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-31T20:43:00Z [Description] According to a new study from Centrum, a quarter of Canadians say they give in to a food craving at least once a day, with 77 per cent indulging at least once a week. Experts recommend having some caffeine to get through the day if you're feeling tired, taking care to include protein and good fats in your snacks and meals for balance. “Food cravings can be your body's way of telling you what it's really in need of in order to function at its best. For example, if you're craving chocolate, your body might actually be needing magnesium,” explains Theresa Albert, a nutrition expert. You can get these vitamins and minerals in a daily multivitamin or try this peach and strawberry smoothie recipe before heading to your next event. Along with other vitamins and minerals, this smoothie is high in magnesium. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/vtCNoQcSru1M6r25sh9w_88882H.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["strawberry", "banana", "berries", "vanilla yogurt", "liquid honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.3 [FatContent] 9.4 [SaturatedFatContent] 5.3 [CholesterolContent] 31.9 [SodiumContent] 117.0 [CarbohydrateContent] 106.1 [FiberContent] 9.5 [SugarContent] 86.8 [ProteinContent] 13.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine peaches, strawberries, banana, juice, yogurt and honey in a blender and purée until smooth. Serve and enjoy.
[Name] 4 Ingredient Chocolate Chip Cookies [AuthorId] 2001459983 [AuthorName] Neriah M. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-03-31T20:57:00Z [Description] Really easy chocolate chip cookies with only four ingredients! Can't get any easier than that!!! Hope you enjoy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "High Protein", "High In...", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["peanut butter", "sugar", "eggs", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.5 [FatContent] 10.2 [SaturatedFatContent] 3.6 [CholesterolContent] 17.7 [SodiumContent] 64.6 [CarbohydrateContent] 19.6 [FiberContent] 1.4 [SugarContent] 17.2 [ProteinContent] 4.2 [RecipeServings] 21.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Line one or two baking sheets with parchment paper. Mix all ingredients (except the chocolate chips] in a bowl, either by hand or using a mixer. Then fold in the chocolate chips. Drop batter by tablespoons onto your prepared baking sheet(s]. Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.
[Name] Gluten-Free Chocolate Chip Cookies [AuthorId] 2001459983 [AuthorName] Neriah M. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-03-31T20:58:00Z [Description] Make and share this Gluten-Free Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["bananas", "oats", "peanut butter", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.6 [FatContent] 5.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 33.5 [CarbohydrateContent] 14.5 [FiberContent] 2.3 [SugarContent] 3.5 [ProteinContent] 4.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Line one or two baking sheets with parchment paper. Mix all ingredients (except the chocolate chips] in a bowl, either by hand or using a mixer. Then fold in the chocolate chips. Drop batter by tablespoons onto your prepared baking sheet(s]. Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.
[Name] Cinnamon Vanilla Energy Balls [AuthorId] 1332567 [AuthorName] DENISE M. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-31T20:59:00Z [Description] Make and share this Cinnamon Vanilla Energy Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1", "1/4", "2", "1", "1", "1/4", "4"] [RecipeIngredientParts] ["quick oats", "maple syrup", "peanut butter", "ground flax seeds", "cinnamon", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.0 [FatContent] 5.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 9.8 [FiberContent] 2.2 [SugarContent] 2.4 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 8 Balls [RecipeInstructions] Add all ingredients to the bowl and mix until they fully combine and make a dough. If too dry to stick together add a splash more of almond milk. Using a tablespoon to scoop dough, roll into balls using your hands. Store balls in an airtight container in the fridge. You can substitute honey for: stevia, honey, coconut sugar. Your choice. You can substitute flax seed for almond flour.

Subsets and Splits

No community queries yet

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