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[Name] Chocolate and Chia Seed Protein Overnight Oats [AuthorId] 1332567 [AuthorName] DENISE M. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-31T20:59:00Z [Description] Make and share this Chocolate and Chia Seed Protein Overnight Oats recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/3"] [RecipeIngredientParts] "quick oats" [AggregatedRating] nan [ReviewCount] nan [Calories] 126.2 [FatContent] 4.4 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 20.3 [FiberContent] 2.6 [SugarContent] 5.8 [ProteinContent] 3.1 [RecipeServings] 1.0 [RecipeYield] 1 Bowl [RecipeInstructions] In a 1 or 2 cup container with lid combine oats and protein and mix. Add chips and stir again. Add almond milk 1 TBSP at a time until oats are moist. Store in refrigerator at least 2 hours can be made ahead and stored 4-5 days.
[Name] Honey Pecan Pie – Corn Syrup Free [AuthorId] 2001453557 [AuthorName] richard_placervill [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-03-31T21:00:00Z [Description] Make and share this Honey Pecan Pie – Corn Syrup Free recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["340", "3", "3", "1", "110", "1", "1"] [RecipeIngredientParts] ["honey", "eggs", "butter", "vanilla extract", "pecans", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.5 [FatContent] 23.5 [SaturatedFatContent] 6.0 [CholesterolContent] 81.2 [SodiumContent] 183.3 [CarbohydrateContent] 47.4 [FiberContent] 2.2 [SugarContent] 35.6 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] 1 9 inch pie [RecipeInstructions] In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell. Bake at 325 degrees F (165 degrees C] for 25 - 30 minutes or until set.
[Name] Tilapia With Douchi (Black Fermented Beans) Recipe [AuthorId] 2001400010 [AuthorName] Red R. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-31T21:01:00Z [Description] It's an extremely simple Chinese recipe that will take you less, than 40 minutes total. It's also very healthy and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400010/x4r0FO5KTReLrYWVSY8f_tilapia.png" [RecipeCategory] Beans [Keywords] ["Vegetable", "Chinese", "Asian", "Lactose Free", "Egg Free", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["600", "50", "10", "30", "70"] [RecipeIngredientParts] ["ginger", "wine", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.3 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 37.5 [SodiumContent] 41.1 [CarbohydrateContent] 4.4 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 15.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Marinade douchi with millet wine for about 10 minutes. Cut ginger into thin strips. Put small amount of water into the pot, let it boil. Put fish heat resistant bowl or plate, add beans and cover with ginger. Place into the pot, steam for 20-30 minutes. Serve with rice and asparagus. https://www.youtube.com/watch?v=GLJuw05Jy_8.
[Name] Loaded Bruschetta [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-03-31T21:02:00Z [Description] Make and share this Loaded Bruschetta recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "4", "1", "1", "4", "8", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "red onion", "roma tomatoes", "mushrooms", "mozzarella cheese", "provolone cheese", "black olives", "basil", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.1 [FatContent] 27.9 [SaturatedFatContent] 14.3 [CholesterolContent] 61.3 [SodiumContent] 826.7 [CarbohydrateContent] 15.0 [FiberContent] 2.5 [SugarContent] 5.5 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] 12 Pieces [RecipeInstructions] Preheat oven to 375. Slice bread. Brush slices with olive oil. Toast bread in oven until slightly brown. Chop onions and mushrooms (also chop herbs if you are using fresh]. Mix onions, mushrooms, olives, and herbs in a bowl. Brush toast with vinegar. Top toast with veggie mixture and cheese. Put back into oven until golden and bubbly.
[Name] Stuffed Manicotti [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-03-31T21:02:00Z [Description] Make and share this Stuffed Manicotti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "32", "16", "5", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["ricotta cheese", "small curd cottage cheese", "mozzarella cheese", "parmesan cheese", "oregano", "basil", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1938.2 [FatContent] 96.6 [SaturatedFatContent] 52.6 [CholesterolContent] 397.7 [SodiumContent] 3857.4 [CarbohydrateContent] 152.2 [FiberContent] 14.1 [SugarContent] 41.8 [ProteinContent] 112.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 350. Pour one jar of sauce in the bottom of your baking dish. Mix cheeses and spices. Stuff shells with cheese mixture. lay noodles in a single layer on the sauce in the baking dish. pour remaining jar of sauce over noodles. Cover with foil and bake for 45 minutes. Remove foil and continue to bake for 5 minutes adding extra mozzarella on top if desired.
[Name] Cheese Ball [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-03-31T21:03:00Z [Description] Make and share this Cheese Ball recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "blue cheese", "pineapple", "cheese", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1083.2 [FatContent] 95.8 [SaturatedFatContent] 47.9 [CholesterolContent] 223.7 [SodiumContent] 2041.9 [CarbohydrateContent] 20.9 [FiberContent] 2.5 [SugarContent] 8.3 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] 51 oz [RecipeInstructions] Mix cheeses. Wrap in plastic wrap to form a ball. Chill ball in refrigerator. Roll ball in walnuts to cover. Serve with chicken in a basket crackers.
[Name] Pinconning Cheese Soup [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-03-31T21:03:00Z [Description] Make and share this Pinconning Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/2", "2 1/2", "3", "1/2", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["cheese", "celery", "carrot", "flour", "water", "chicken bouillon cubes", "half-and-half cream", "nutmeg", "white pepper", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.1 [FatContent] 70.0 [SaturatedFatContent] 43.9 [CholesterolContent] 186.8 [SodiumContent] 2184.6 [CarbohydrateContent] 34.2 [FiberContent] 2.6 [SugarContent] 5.2 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] 4-6 bowls [RecipeInstructions] In a large pot, saute vegetables in butter until tender. Stir in flour and cook for 5 minutes, stirring frequently. Add water and bouillon adn simmer for 20 mins. Add half & half, nutmeg, and pepper. Add cheese and cheese frequently. Serve hot.
[Name] Chicken Frito Casserole [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-31T21:04:00Z [Description] Make and share this Chicken Frito Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "garlic", "chili powder", "chicken broth", "onion", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.6 [FatContent] 33.8 [SaturatedFatContent] 10.7 [CholesterolContent] 86.0 [SodiumContent] 1717.8 [CarbohydrateContent] 41.6 [FiberContent] 3.9 [SugarContent] 6.4 [ProteinContent] 33.2 [RecipeServings] 6.0 [RecipeYield] 6 Plates [RecipeInstructions] Preheat oven to 350. Boil chicken breasts reserve broth. Cool and shred chicken. Pour chips into baking dish. Mix soup and sauce and spices, pour over chips. Cover with chicken, cheese, and onion. Pour chicken broth over everything. Cover with foil and bake 30 mins. Remove foil and bake until golden brown and bubbly.
[Name] FAVa BEAN SOUP WITH FRESH MINT [AuthorId] 2001464096 [AuthorName] Rosamaria [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-03-31T21:04:00Z [Description] This fava bean soup, one of my mother's recipes, is one of my favorites. It can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001464096/Ob4jwHJ1REqXeU38pCBd_FavaBean_Gaspacho_recepie_2012.pdf" [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "2", "4", "5", "5", NA, "1", "1", "25", NA, NA] [RecipeIngredientParts] ["dried fava beans", "turnip", "diced tomatoes", "celery", "garlic cloves", "water", "salt", "fresh coarse ground black pepper", "fresh mint leaves", "extra virgin olive oil", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.7 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 62.8 [CarbohydrateContent] 39.1 [FiberContent] 15.7 [SugarContent] 4.7 [ProteinContent] 18.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["• Lightly sauté the turnips, onion, celery, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.", "• In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and the 25 mint leaves to the Fava beans and simmer for 15 minutes.", "• Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.", "• Here’s the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.", "• Voila “Mexico jus’ like I pictured it”." ]
[Name] Apple Rings [AuthorId] 1155784 [AuthorName] Cookin Canadian [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-03-31T21:04:00Z [Description] Make and share this Apple Rings 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/1155784/yj7C0AqgQFu8trixpUvL_USER0002.JPG" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "1/4", "1/4", "1/4", "1", "1", NA, "1/2", "2"] [RecipeIngredientParts] ["gala apples", "flour", "sugar", "cinnamon", "baking powder", "salt", "egg", "buttermilk", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.0 [FatContent] 2.3 [SaturatedFatContent] 0.8 [CholesterolContent] 49.0 [SodiumContent] 252.8 [CarbohydrateContent] 82.5 [FiberContent] 5.6 [SugarContent] 51.7 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] 6 People [RecipeInstructions] Remove core from apples. Cut apples into ¼ inch slices. Remove excess moisture. Combine flour, sugar, cinnamon, baking powder and salt. In a separate bowl, combine egg and buttermilk. Add to flour mixture. In large skillet, heat vegetable oil to 350 degrees. Dip apple slices in batter. Place slices in oil. Cook until brown. In shallow bowl, combine ½ cup sugar with 2 teaspoons cinnamon. Dip apple slices in mixture. ENJOY!
[Name] Baklava [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-03-31T21:05:00Z [Description] Make and share this Baklava recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["walnuts", "sugar", "ground cardamom", "sweet butter", "phyllo pastry", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1185.1 [FatContent] 86.7 [SaturatedFatContent] 28.8 [CholesterolContent] 97.6 [SodiumContent] 446.8 [CarbohydrateContent] 95.2 [FiberContent] 6.4 [SugarContent] 39.8 [ProteinContent] 17.3 [RecipeServings] 10.0 [RecipeYield] 10 pieces [RecipeInstructions] Preheat oven to 350. To make stuffing, mix walnuts, sugar, and cardamom. Brush baking dish measuring 9x12x2 inches with melted butter. Spread one sheet phyllo pastry and brush with about 1 tsp butter, repeat until 15 sheets are laid. Spread one half mixture on the sheets. Spread and butter 5 more sheets on top of mixture. Spread remaining mixture on top of sheets. Spread and butter 15 more sheets for the top layer With a very sharp knife cut diamond or square shapes. Pour remaining butter over top. Bake for about 30 minutes until it's lightly golden. Pour honey on top while still hot. Cool to room temperature then serve.
[Name] Crab Dip [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-03-31T21:05:00Z [Description] Make and share this Crab Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["green onions", "celery", "Miracle Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.2 [FatContent] 3.3 [SaturatedFatContent] 0.6 [CholesterolContent] 15.5 [SodiumContent] 613.7 [CarbohydrateContent] 11.5 [FiberContent] 0.6 [SugarContent] 5.4 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Mix all ingredients together. Enjoy with crackers.
[Name] Low Carb Atkins Wings [AuthorId] 597054 [AuthorName] Sarah L. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-03-31T21:05:00Z [Description] Tried to import this from https://www.atkins.com/recipes/bones-to-be-chicken-wingettes/1880 but got an error. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "32", "1/2"] [RecipeIngredientParts] ["chili powder", "cayenne pepper", "yellow mustard seeds", "salt", "chicken wings", "baking mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.3 [FatContent] 19.1 [SaturatedFatContent] 5.3 [CholesterolContent] 88.0 [SodiumContent] 723.0 [CarbohydrateContent] 2.8 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 21.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Use the Atkins recipe to make All Purpose Low-Carb Baking Mix for this recipe. You will need half of a 1/3 cup (about 3 Tbsp] = half of a serving.", "Heat oven to 450°F. Line a jelly-roll pan with foil, and spray with nonstick cooking spray.", "Combine chili powder, 2 Tbsp baking mix, cayenne, mustard and salt in a large resealable bag. Add half of the wingettes, and shake to coat.", "Transfer to pan, and repeat with remaining wingettes.", "Bake, turning occasionally, until crisp, browned and cooked through, 30 to 35 minutes. Transfer to a platter, and serve." ]
[Name] Potato Buns [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT3H30M [TotalTime] PT3H50M [DatePublished] 2017-03-31T21:07:00Z [Description] Make and share this Potato Buns 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/53/09/54/L0asjy4ISHyx0yVNENMp_IMG_20171201_185140.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/3", "1 1/2", "6", "1", "2 1/2", "3/4", "4 1/4"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "butter", "mashed potatoes", "instant yeast", "milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.9 [FatContent] 6.2 [SaturatedFatContent] 3.5 [CholesterolContent] 39.0 [SodiumContent] 331.9 [CarbohydrateContent] 34.8 [FiberContent] 1.4 [SugarContent] 4.8 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 15 buns [RecipeInstructions] ["In a stand mixer with a dough hook, combine all of the ingredients, and knead for 4 minutes. Let the dough rise till it’s doubled in bulk, about 90 minutes.", "Divide the dough into 15 pieces and roll each one into a ball. Place on a lightly greased 9 x 13-inch pan, spacing them evenly in five rows of three balls each.", "Cover and allow the rolls to rise for about 90 minutes or until they’re quite puffy.", "Bake the rolls in a preheated 375°F oven for 15 - 20 minutes, until they’re golden brown." ]
[Name] Low Carb Crustless Pumpkin and Ham Quiche [AuthorId] 597054 [AuthorName] Sarah L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-03-31T21:08:00Z [Description] Tried to import from https://www.atkins.com/recipes/crustless-pumpkin-and-ham-quiche/2467 but got an error. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Ham", "Pork", "Meat", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1/2", "1", "1/2", "1", "1", "1/8"] [RecipeIngredientParts] ["onion", "unsalted butter", "eggs", "heavy cream", "ham", "parsley", "gruyere cheese", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.0 [FatContent] 15.7 [SaturatedFatContent] 8.8 [CholesterolContent] 140.4 [SodiumContent] 220.7 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 9.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F. Prepare a pie plate with oil. Set aside.", "In a small skillet saute the dice onion in the butter until soft; about 6 minutes.", "In a large bowl whisk together the eggs and cream. Add the pumpkin, diced ham, sauteed onion, chopped parsley and cheese. Season with salt and freshly ground black pepper (about 1/4 tsp each] and the cayenne pepper (optional].", "Pour into prepared pie plate and bake for 30-35 minutes until puffed and set in the center. Transfer to a wire rack to cool. Enjoy warm or cold." ]
[Name] Original Nestle Toll House Chocolate Chip Cookies [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT9M [PrepTime] PT10M [TotalTime] PT19M [DatePublished] 2017-03-31T21:08:00Z [Description] Make and share this Original Nestle Toll House Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "3/4", "3/4", "1", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "butter", "granulated sugar", "brown sugar", "vanilla extract", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2906.8 [FatContent] 183.8 [SaturatedFatContent] 94.6 [CholesterolContent] 430.0 [SodiumContent] 3153.9 [CarbohydrateContent] 307.7 [FiberContent] 19.9 [SugarContent] 170.5 [ProteinContent] 40.7 [RecipeServings] 2.0 [RecipeYield] 5 dozen [RecipeInstructions] Preheat oven to 375. combine flour, baking soda, and salt in a small bowl. beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. add eggs one at a time, beating well after each addition. gradually beat in flour mixture. stir in morsels and nuts. drop by rounded tablespoon onto ungreased baking sheets. bake 9-11 minutes or until golden brown. cool on baking sheet 2 minutes. remove to wire racks to cool.
[Name] Chocolate Krinkles [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-03-31T21:09:00Z [Description] Make and share this Chocolate Krinkles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1 2/3", "2", "2", "2", "2", "2", "1/2", "1/3", "1/2", "1"] [RecipeIngredientParts] ["sugar", "vanilla", "eggs", "flour", "baking powder", "salt", "milk", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2244.0 [FatContent] 91.2 [SaturatedFatContent] 29.8 [CholesterolContent] 191.7 [SodiumContent] 1277.0 [CarbohydrateContent] 342.9 [FiberContent] 11.2 [SugarContent] 227.9 [ProteinContent] 30.1 [RecipeServings] 2.0 [RecipeYield] 12 cookies [RecipeInstructions] preheat oven to 350. cream together crisco, sugar, and vanilla. sift flour, sugar, baking powder, and salt. alternately add dry ingredients and milk to creamed mixture. fold in nuts. chill for 3 hours in refrigerator. roll into 1 inch balls and roll in powdered sugar. place balls on greased cookie sheet 2 to 3 inched apart, do not flatten. Bake 10 - 15 minutes.
[Name] Stove Top Hot Coco [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-03-31T21:09:00Z [Description] Make and share this Stove Top Hot Coco recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "6", "2", "1", "1/4"] [RecipeIngredientParts] ["cocoa powder", "sugar", "water", "powdered milk", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.9 [FatContent] 13.7 [SaturatedFatContent] 8.6 [CholesterolContent] 49.7 [SodiumContent] 315.0 [CarbohydrateContent] 33.1 [FiberContent] 0.0 [SugarContent] 33.1 [ProteinContent] 13.5 [RecipeServings] 5.0 [RecipeYield] 5 cups [RecipeInstructions] heat 1 cup water, coco, and sugar to boiling, let boil 5 minutes. add remaining ingredients and mix.
[Name] Skinnytaste Cheesy Jalapeno Popper Baked Stuffed Chicken [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-03-31T21:09:00Z [Description] Make and share this Skinnytaste Cheesy Jalapeno Popper Baked Stuffed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "3", "4", "2", "8", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["bacon", "cream cheese", "cheddar cheese", "scallions", "skinless chicken breasts", "lime, juice of", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 837.7 [FatContent] 35.0 [SaturatedFatContent] 14.1 [CholesterolContent] 358.2 [SodiumContent] 1090.5 [CarbohydrateContent] 13.4 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 111.3 [RecipeServings] 4.0 [RecipeYield] 8 stuffed breasts [RecipeInstructions] preheat oven to 450. Spray baking dish with non stick spray. wash and dry chicken cutlets. combine cream cheese, cheddar, scallions, jalapeno, and bacon. lay 2 T cheese mix on each cutlet. loosely roll each cutlet and secure ends with a toothpick. combine juice, oil, salt, and pepper. dip chicken in juice mixture. roll chicken in crumbs. place seam side down in baking dish. lightly spray chicken with olive oil pam. bake 22-25 mins.
[Name] Pumpkin Bread 2 [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-03-31T21:12:00Z [Description] Make and share this Pumpkin Bread 2 recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "1", "4", "4", "2"] [RecipeIngredientParts] ["self rising flour", "cinnamon", "allspice", "vanilla", "sugar", "pumpkin", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1853.0 [FatContent] 56.2 [SaturatedFatContent] 7.4 [CholesterolContent] 0.0 [SodiumContent] 1988.4 [CarbohydrateContent] 327.1 [FiberContent] 7.0 [SugarContent] 201.7 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] 4 loaves [RecipeInstructions] Preheat oven to 350. grease 4 bread pans. mix sugar and pumpkin in a large bowl. add all other ingredients except oil and pumpkin. add oil. fold in nuts. Bake at 350 for 65 mins.
[Name] Spatchcocked Turkey [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-03-31T21:12:00Z [Description] Make and share this Spatchcocked Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["8 -12", "1/2", "1/3", "10"] [RecipeIngredientParts] ["turkey", "olive oil", "garlic cloves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 644.7 [FatContent] 36.3 [SaturatedFatContent] 9.2 [CholesterolContent] 247.0 [SodiumContent] 236.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 74.2 [RecipeServings] 10.0 [RecipeYield] 1 turkey [RecipeInstructions] Preheat oven to 450. Cut back bone out of turkey. Turn turkey over and push on breast bone to flatten, wings should cover breasts and legs should stick out a bit. Tuck garlic under turkey and in wing and leg nooks if desired. Brush with olive oil and sprinkle liberally with salt and pepper. Roast undisturbed for 20 mins, turkey should be starting to brown. Baste with pan juices. reduce heat to 400 (350 if browning too fast]. Check temperature of thigh meat every 15 mins (10 if turkey is smaller]. When thigh meat reaches 165 remove from oven and rest a few minutes.
[Name] Crock Pot Shredded Tacos [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2017-03-31T21:13:00Z [Description] Make and share this Crock Pot Shredded Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["cumin", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.2 [FatContent] 15.1 [SaturatedFatContent] 6.4 [CholesterolContent] 149.9 [SodiumContent] 782.0 [CarbohydrateContent] 6.4 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 50.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Add to crock pot cook 6-7 hours on low. Shred and serve on tortilla with taco fixings.
[Name] Enchalada Sauce [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-03-31T21:13:00Z [Description] Make and share this Enchalada Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["flour", "chili powder", "garlic", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.1 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 36.3 [CarbohydrateContent] 26.2 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat grease in a skillet Add flour to create a rue. Add spices and enough water to thin.
[Name] Diced Beef Burritos [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2017-03-31T21:13:00Z [Description] Make and share this Diced Beef Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "6", "1", "5", "2", "1", "1", "1"] [RecipeIngredientParts] ["beef roast", "onion", "garlic cloves", "kosher salt", "bouillon cubes", "cornstarch", "cumin", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.9 [FatContent] 13.8 [SaturatedFatContent] 4.5 [CholesterolContent] 150.1 [SodiumContent] 2711.8 [CarbohydrateContent] 11.4 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Chose a roast that is flat and easy to cube. cube and salt the roast, allow it to set. Add oil to large stock pot. Brown meat in oil. Add onions and saute. Add water 2-3 inches over the meat. Add spices and allow to simmer 3-4 hours or until water has boiled down by half (meat should be just visible]. Mix corn starch with water and use to thicken broth.
[Name] Ham Gravy [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-03-31T21:13:00Z [Description] Make and share this Ham Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1.5", "1", "2", "1", "2"] [RecipeIngredientParts] ["ginger ale", "water", "honey", "cherries", "brown sugar", "ham", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.1 [CarbohydrateContent] 40.3 [FiberContent] 0.6 [SugarContent] 37.7 [ProteinContent] 0.4 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Put ham and ham juices in roaster. Add honey, sugar, cherry juice, and pineapple juice. Pour vernors into roaster allowing carbonation to mix honey and sugar. Add water. Roast ham as normal. Remove gravy to sauce pan and simmer to boil down if needed. thicken with water and corn starch.
[Name] Fudge [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-03-31T21:14:00Z [Description] Make and share this Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["chocolate chips", "sweetened condensed milk", "salt", "vanilla", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1739.2 [FatContent] 104.3 [SaturatedFatContent] 52.5 [CholesterolContent] 33.7 [SodiumContent] 193.6 [CarbohydrateContent] 221.2 [FiberContent] 17.0 [SugarContent] 194.0 [ProteinContent] 23.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Melt chips and milk in a double boiler. Add salt and vanilla. Fold in nuts. Spread into parchment paper lined pan. Cool in fridge until solid.
[Name] Snowball Cookies [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-01T01:06:00Z [Description] Make and share this Snowball Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["vanilla", "butter", "powdered sugar", "flour", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.2 [FatContent] 14.1 [SaturatedFatContent] 5.5 [CholesterolContent] 20.3 [SodiumContent] 68.0 [CarbohydrateContent] 11.8 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] 12 cookies [RecipeInstructions] Preheat oven to 225. Mix everything except powdered sugar. Roll into 1 inch balls. Bake for 20 mins. roll in sugar while still hot.
[Name] Pat's Chocolate Chip Cookies [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-04-01T01:24:00Z [Description] Make and share this Pat's Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "1", "1", "1", "2", "4 -5", "1", "1"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "baking powder", "salt", "baking soda", "flour", "chocolate chips", "white vinegar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.5 [FatContent] 27.9 [SaturatedFatContent] 10.1 [CholesterolContent] 48.5 [SodiumContent] 464.6 [CarbohydrateContent] 84.4 [FiberContent] 2.8 [SugarContent] 49.9 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] 12 cookies [RecipeInstructions] To make sour milk mix 1 tablespoon white vinegar or lemon juice and enough milk to equal 1 cup, stir and let stand 5 minutes. Preheat oven to 375. Mix shortening, sugar, eggs, sour milk, baking powder, baking soda, and salt. Slowly add flour. Fold in chocolate chips. drop by table spoon onto cookie sheet (cookies spread] or try to layer in a baking dish to see if these are the cake like cookies. Bake 10 mins or until toothpick comes out clean.
[Name] Pumpkin Bread [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT1H5M [PrepTime] PT10M [TotalTime] PT1H15M [DatePublished] 2017-04-01T01:52:00Z [Description] Make and share this Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "3 1/3", "1 1/2", "1", "2", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "pumpkin", "flour", "salt", "nutmeg", "baking soda", "cinnamon", "sugar", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3173.8 [FatContent] 121.3 [SaturatedFatContent] 17.9 [CholesterolContent] 372.0 [SodiumContent] 3157.3 [CarbohydrateContent] 497.5 [FiberContent] 8.5 [SugarContent] 323.7 [ProteinContent] 36.5 [RecipeServings] 2.0 [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 350. bake 1 hour then check every few minutes to determine time.
[Name] Barbecued Beef Skewers [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-01T02:08:00Z [Description] Make and share this Barbecued Beef Skewers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1 1/2", "3", "1", "1/4", "3", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onion", "garlic", "water", "brown sugar", "soy sauce", "peanut butter", "ground ginger", "lemon peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.1 [FatContent] 33.1 [SaturatedFatContent] 10.0 [CholesterolContent] 154.2 [SodiumContent] 922.7 [CarbohydrateContent] 20.1 [FiberContent] 1.3 [SugarContent] 16.0 [ProteinContent] 52.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat grill coals. Cut steaks across grain into 1/4 inch slices. Saute onion and garlic in oil. Stir in remaining ingredients and cook until slightly thickened. Thread meat onto skewers and brush with sauce. cook on grill 8-10 minutes.
[Name] White Frosting [AuthorId] 2176614 [AuthorName] GinKitty [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-01T02:14:00Z [Description] Make and share this White Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1 1/2", "1/4", "4", "5"] [RecipeIngredientParts] ["vanilla extract", "salt", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3124.7 [FatContent] 139.5 [SaturatedFatContent] 43.3 [CholesterolContent] 10.7 [SodiumContent] 47.0 [CarbohydrateContent] 482.4 [FiberContent] 0.0 [SugarContent] 469.5 [ProteinContent] 2.5 [RecipeServings] 1.0 [RecipeYield] 1 cake [RecipeInstructions] BEAT shortening, vanilla and salt in large bowl with mixer on high speed until fluffy. ADD powdered sugar. Beat on low speed, gradually adding milk, until evenly blended. BEAT on high speed until smooth and creamy, about 2 minutes.
[Name] Spinach and Cheese Strata [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-04-01T04:59:00Z [Description] Make and share this Spinach and Cheese Strata recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1", "0.5", "1", "1/8", "1 1/2", "2", "6", "1"] [RecipeIngredientParts] ["butter", "onion", "spinach", "salt", "pepper", "cheese", "milk", "eggs", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.0 [FatContent] 26.9 [SaturatedFatContent] 13.9 [CholesterolContent] 330.8 [SodiumContent] 1498.9 [CarbohydrateContent] 42.1 [FiberContent] 2.6 [SugarContent] 4.0 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grease an 8x8 inch pan. Place the bread cubes in the pan. Melt butter in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add half of the salt and some pepper and continue cooking for one minute. Stir in spinach and remove from heat. Spoon the spinach mixture evenly over the bread cubes, then sprinkle the grated cheese over the top. Whisk eggs, milk, nutmeg, and remaining 1/2 teaspoon salt and another dash of pepper in a large bowl and pour over the strata, making sure to cover it evenly. Cover strata with plastic wrap and refrigerate overnight (or at least an hour]. The next day, preheat the oven to 350°F. While the oven heats up, set out the strata to let it come up to room temperature, about 30-45 minutes. Bake uncovered in the middle of the oven until golden brown and cooked through, approximately 1 hour. To get it extra crispy on top, broil for 1-2 minutes. Let stand 5 minutes before serving.
[Name] Soma Sengupta Easter Recipes: Spicy Roast Lamb With Classic Indi [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-04-01T05:52:00Z [Description] This is not your grandmother’s traditional Easter lamb, which of course can be so wonderfully satisfying. But if you want to spike the lamb a bit, this is the recipe for you. The lamb, pink, juiscy and tender, is redolent of wonderfully spicy aromas. The jus is scented by the whole green chilis, but retains its essential lamby flavor. & the mint sauce provides the kick & freshness that elevates this dish from the ordinary. 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/fRponG2RhGLRXEDht9Ni_recipe1.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "6", "1", "1", "2", "1", "1", "5 -6", "2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["chili powder", "cayenne pepper", "dry mustard", "jeera powder", "sweet paprika", "hot paprika", "red pepper flakes", "ground cinnamon", "olive oil", "garlic", "honey", "coarse sea salt", "leg of lamb", "dry red wine", "lamb stock", "green chilies", "fresh cilantro", "mint", "fresh ginger", "garlic", "green chili pepper", "lemon juice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 161.4 [FatContent] 11.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1772.1 [CarbohydrateContent] 10.6 [FiberContent] 2.8 [SugarContent] 4.4 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 8-10 [RecipeInstructions] Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight. The next day about an hour before cooking, remove lamb from refrigerator and let stand. Pre-heat oven to 350 degrees F. Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest. For mint sauce: Blend all ingredients in a blender until semi-smooth. For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.
[Name] The Pussycat [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-01T22:52:00Z [Description] The Pussycat was a cocktail created by Early Times as an instant mixer for their bourbon. It's a sour variant, but it was so much more. Mixing bourbon and sweet and sour doesn't even come close to the miracle of the Pussycat. They even sold Pussycat glasses which were short but tapered, with a short stem. The glass was an excellent marketing coup because it separated the Pussycat from just any "sour" and made it elegant, without looking feminine (short stem, not long, angles and not curves). Anyone could enjoy a Pussycat, and any home bartender could look good making one perfect every time, thanks to the instant drink mix. Alas, the Instant Pussycat is gone leaving us with only memories. Or is it? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/588188/9zE7lq6TxaUTLZegmIKO_pussycat8.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["Bourbon", "Amaretto", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 7.2 [FiberContent] 0.2 [SugarContent] 5.4 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Put items into cocktail shaker filled with ice. Shake, then strain over fresh ice in a rocks glass. Garnish with a lime wedge, and a cherry.
[Name] Peaceful Treasure [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-01T23:09:00Z [Description] Make and share this Peaceful Treasure 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/CNm9QgjOSzeWngvB97Lw_ptreasure.png" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "4", "1", "1"] [RecipeIngredientParts] ["dark rum", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 14.2 [FiberContent] 0.3 [SugarContent] 10.8 [ProteinContent] 0.9 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Put items in shaker filled with ice. Shake well. Strain into rocks or martini glass.
[Name] Bacardi Cocktail [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-01T23:17:00Z [Description] Make and share this Bacardi Cocktail 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/ZE2ipA9JQAOWER1Nczhx_bacardi-cocktail.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1"] [RecipeIngredientParts] ["rum", "fresh lime juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 31.2 [FiberContent] 0.2 [SugarContent] 21.3 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Add all the ingredients to a shaker and fill with ice. Shake, and strain into a cocktail glass. Serve neat. Note: Can also be made with Bacardi Gold rum.
[Name] Bloody Caesar [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-01T23:36:00Z [Description] Make and share this Bloody Caesar 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/SiGz9LiyQ3i7ny4lj4LO_bloodyceasar.jpg" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "4", "2", "3", NA, "1", "1"] [RecipeIngredientParts] ["vodka", "Worcestershire sauce", "celery rib", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 457.3 [CarbohydrateContent] 14.7 [FiberContent] 1.3 [SugarContent] 4.7 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Rim a glass with lime, kosher salt, and chili powder. Fill the glass – with ice and add ingredients. Mix the ingredients thoroughly, then garnish with a fresh celery stick and lime wedge, and enjoy! Enjoy responsibly! Note: Can also be made with rum.
[Name] Mike's Michelada [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-01T23:52:00Z [Description] Make and share this Mike's Michelada recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "4", "2", "3", NA, "1", "1", "1"] [RecipeIngredientParts] ["vodka", "Worcestershire sauce", "celery rib", "lime wedge", "cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 457.3 [CarbohydrateContent] 14.7 [FiberContent] 1.3 [SugarContent] 4.7 [ProteinContent] 1.0 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Put first six items in shaker filled with ice. Shake well, then strain into tall collins glass. Pour in cider, and stir. Garnish with celery and lime.
[Name] Salsa Quesadilla [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-04-02T06:34:00Z [Description] Salsa and cheese between flour tortillas.
[Name] Upside Down Pizza Traybake [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-02T06:58:00Z [Description] Make and share this Upside Down Pizza Traybake recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "herbs", "mozzarella cheese", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.2 [FatContent] 20.7 [SaturatedFatContent] 9.2 [CholesterolContent] 49.4 [SodiumContent] 392.0 [CarbohydrateContent] 1.4 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 13.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to gas mark 6, 200C, fan 180°C In a large roasting tin, toss the meatballs in 1tbsp oil, until coated. Bake for 10 minutes, then remove from the oven, toss the meatballs and pour in the passata. Return to the oven for 10 minutes.", "Remove the tray from the oven and scatter over the mozzarella. Top with the ciabatta slices, pressing them into the sauce slightly.", "Drizzle the bread with the remaining 1tbsp oil and return to the oven for 10 minutes, or until the bread is crisp, the cheese is melted, and the sauce is bubbling. Scatter over the basil and serve with a mixed salad, if you like." ]
[Name] Falafel Wraps [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-02T07:07:00Z [Description] Make and share this Falafel Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "2", "140"] [RecipeIngredientParts] ["falafel", "flour tortillas", "gem lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.9 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 2.8 [SodiumContent] 198.8 [CarbohydrateContent] 19.8 [FiberContent] 1.5 [SugarContent] 0.6 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 6, 200C, fan 180°C Cook the falafel on a baking tray for 16-18 minutes, until heated through and turning golden. Spread the wraps with tzatziki. Top each with shredded lettuce and 3 falafel. Scatter with red slaw and wrap securely by folding two sides of the tortilla over and rolling up to enclose. Serve any extra shredded lettuce in a bowl alongside.
[Name] Vietnamese-Style Cod, Prawn & Coconut Curry [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-04-02T07:15:00Z [Description] Make and share this Vietnamese-Style Cod, Prawn & Coconut Curry recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/09/82/a0rSmnU0RQK99Vy2UmEo_vietnamese_cod.jpg" [RecipeCategory] Nuts [Keywords] ["Vietnamese", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "2", "1", "1", "1", "400", "200", "2", "1", "2", "1", "600", "8", NA, "300"] [RecipeIngredientParts] ["garlic cloves", "ginger", "shallots", "mild curry powder", "ground turmeric", "tomato puree", "reduced-fat coconut milk", "dark brown sugar", "lemongrass", "bay leaves", "fish sauce", "cod", "tiger shrimp", "lime", "coriander sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.9 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 53.1 [SodiumContent] 361.4 [CarbohydrateContent] 7.1 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 20.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.", "Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.", "Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice." ]
[Name] The Best Lasagna Ever (Pioneer Woman) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-02T13:40:00Z [Description] Make and share this The Best Lasagna Ever (Pioneer Woman) recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "2", "29", "6", "2", "2", "1", "3", "2", "1/2", "2", "1", "1", "10", "1/2", "1"] [RecipeIngredientParts] ["ground beef", "breakfast sausage", "garlic cloves", "whole tomatoes", "tomato paste", "dried parsley", "dried basil", "salt", "cottage cheese", "eggs", "parmesan cheese", "dried parsley", "salt", "mozzarella cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.2 [FatContent] 26.9 [SaturatedFatContent] 11.6 [CholesterolContent] 118.2 [SodiumContent] 1308.3 [CarbohydrateContent] 26.8 [FiberContent] 2.5 [SugarContent] 6.2 [ProteinContent] 32.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of water to a boil with oil and salt.", "In a large skillet or saucepan combine ground beef, sausage, and garlic.", "Cook over medium high heat until browned.", "Drain half the fat (less if you're feeling naughty].", "Add tomatoes, tomato paste, 2 tablespoons parsley, basil, and salt.", "After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.", "In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.", "Cook lasagna until al dente (not overly cooked].", "Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary.", "Spoon half the cottage cheese mixture over the noodles. Spread evenly.", "Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.", "Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.", "Either freeze, refrigerate for up to 2 days, or bake immediately at 350 for 20 to 30 minutes or until hot and bubbly." ]
[Name] Spaghetti and Meat Sauce Bubble Up [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-02T14:34:00Z [Description] Make and share this Spaghetti and Meat Sauce Bubble Up recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2", "2"] [RecipeIngredientParts] ["spaghetti", "Italian sausage", "parmesan cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.4 [FatContent] 25.1 [SaturatedFatContent] 8.7 [CholesterolContent] 40.4 [SodiumContent] 1431.2 [CarbohydrateContent] 44.0 [FiberContent] 2.3 [SugarContent] 8.7 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375.", "Lightly grease a 13 x 9 inch pan with cooking spray; set aside.", "Cook pasta according to package directions.", "Drain and set aside.", "In a skillet, brown sausage; drain fat.", "Stir in spaghetti sauce and pasta; set aside to cool.", "Cut biscuits into quarters.", "Place in medium bowl; toss biscuits with meat sauce and 1/2 cup of cheese.", "Pour mixture into prepared 13 x 9 inch pan.", "Top with remaining 2 T Parmesan cheese.", "Bake for 25-30 minutes, or until biscuits are done." ]
[Name] My Famous Shredded Chicken [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-04-02T14:48:00Z [Description] Make and share this My Famous Shredded Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "8 -10"] [RecipeIngredientParts] ["chicken tenderloins", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.9 [FatContent] 10.4 [SaturatedFatContent] 2.7 [CholesterolContent] 90.1 [SodiumContent] 1034.6 [CarbohydrateContent] 29.2 [FiberContent] 1.1 [SugarContent] 4.0 [ProteinContent] 39.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken in slow cooker, separating pieces. Top with soups; season with salt and pepper. Cover and cook on low setting for 8-10 hours, until chicken is very tender. Uncover; shred chicken with 2 forks and stir into soup mixture. Continue cooking, uncovered, for about 30 minutes, until gravy is thick. Serve chicken mixture spooned onto buns or ladled over rice or noodles.
[Name] Glazed Cod Loin With Butternut Squash [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-02T15:30:00Z [Description] Make and share this Glazed Cod Loin With Butternut Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", NA, "1", "1", "2", "520", "80", "320"] [RecipeIngredientParts] ["honey", "lime", "Dijon mustard", "ground pepper", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.3 [CarbohydrateContent] 16.6 [FiberContent] 1.3 [SugarContent] 6.6 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the marinade, put the honey, lime juice and zest, mustard, pepper and rapeseed oil in a small bowl and whisk together.", "Put the cod fillets in a shallow dish, pour over the marinade and set aside in the fridge for 15-20 minutes.", "Preheat the grill to medium. Transfer the cod fillets to a baking tray and put a slice of lime on each. Grill for 3-4 mins on each side until the edges are starting to char and the fish flakes easily.", "Serve immediately with watercress and the cooked butternut squash." ]
[Name] Citrus and Mint Champagne Punch [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-02T18:33:00Z [Description] Sent to me from Real Simple, love this site. A big batch cocktail that’s finished with a sparkling splash. The beverage has just a few ingredients, but is very well balanced. The mint, lime, and lemon are a great pairing for floral, bracing champagne. And the gin packs a pleasant slightly bitter punch. We won’t tell anyone if you decide to use your favorite Prosecco or other sparkling wine instead of true champagne. You can make the mint simple syrup up to a week ahead of time and refrigerate it in an airtight container. A couple hours before you serve it, stir the gin and citrus juices together with the mint syrup. Top the punch with champagne and garnishes at the very last minute. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/66/94/5/sgjO2x2LRDqy60x1MdfS_mint%20citrus%20champagne%20cocktail.JPG" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/4", "2", "750"] [RecipeIngredientParts] ["mint leaves", "granulated sugar", "fresh lime juice", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.2 [CarbohydrateContent] 10.5 [FiberContent] 0.6 [SugarContent] 7.3 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 1 Punch bowl [RecipeInstructions] Combine mint leaves, 1½ cups water, and sugar in a medium saucepan. Bring to a simmer and cook, stirring often, until sugar is dissolved, about 4 minutes. Cover pan, remove from heat, and steep 10 to 15 minutes. Pour mixture through a fine-mesh strainer, discarding solids, and let cool completely. Stir together gin, lime juice, lemon juice, and mint syrup in a punch bowl. Top with champagne. Serve punch over ice, garnished with mint sprigs and lime wheels.
[Name] Aromatic Lamb Italiano With Salsa Verde [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] PT3H24M [PrepTime] PT0S [TotalTime] PT3H24M [DatePublished] 2017-04-02T18:39:00Z [Description] Make and share this Aromatic Lamb Italiano With Salsa Verde recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "2", "2 1/8", "200", "1", "2", "1", "5", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "bay leaves", "rosemary", "thyme", "basil", "leg of lamb", "red wine", "lemon", "shallots", "capers", "flat leaf parsley", "mint", "chives", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.1 [FatContent] 23.7 [SaturatedFatContent] 10.2 [CholesterolContent] 117.2 [SodiumContent] 359.8 [CarbohydrateContent] 2.6 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 33.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/180C Fan/Gas 6. Blitz the garlic, herbs and a grind of black pepper into a rough paste. Rub into the lamb and put in a roasting tray. Add the wine, lemon and shallots and roast for 3 hours, turning occasionally. Mix the other ingredients to make the salsa verde. Remove the lamb from the oven, cover with foil and rest for 30 minutes Carve the meat and drizzle with the salsa verde to serve.
[Name] Mimi's Frozen Dough Rugelach [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT20M [PrepTime] PT3H30M [TotalTime] PT3H50M [DatePublished] 2017-04-02T22:47:00Z [Description] These were my grandmother's rugelach. Feel free to get creative with alternative fillings (chocolate chips, raspberry preserves, etc. etc.). [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3 1/2", "2", "2", NA, "1/2", "1/3", "1 1/2", NA] [RecipeIngredientParts] ["butter", "cream cheese", "flour", "baking powder", "vanilla", "ground walnuts", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6959.6 [FatContent] 554.2 [SaturatedFatContent] 324.0 [CholesterolContent] 1475.9 [SodiumContent] 5437.7 [CarbohydrateContent] 431.1 [FiberContent] 16.6 [SugarContent] 84.7 [ProteinContent] 82.3 [RecipeServings] nan [RecipeYield] 1 batch [RecipeInstructions] Preheat oven to 350F. Make cookie dough: Cream butter and cream cheese. Add vanilla and rind, if using. Mix dry ingredients (separately] and then add to creamed butter mixture. Mix well - use hands to work all of the dry ingredients into the wet until your hands are fairly dry. Divide dough into four pieces. Wrap and refrigerate until hard (3 hours or overnight]. Roll out dough very thin. Cut into triangles about three (3] inches wide. Fill, Assemble and Bake Cookies: Combine nuts, sugar, and cinnamon. Smear a bit of preserves (can also use prune lekva or another thick jam] onto the cut dough. Add a bit of filling and roll triangles from the wide base towards the point. Place cookie on cookie sheet with the point on the bottom. Bake about 20 minutes until done.
[Name] Soma Sengupta Easter Recipes- Honey Glazed Ham [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2017-04-03T01:01:00Z [Description] Make and share this Soma Sengupta Easter Recipes- Honey Glazed Ham 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/2000485649/WOsYgzHZRiex18lvGUhZ_recipe1.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "High Protein", "High In...", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "2/3"] [RecipeIngredientParts] ["honey", "dark brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1001.5 [FatContent] 57.9 [SaturatedFatContent] 23.2 [CholesterolContent] 286.7 [SodiumContent] 329.5 [CarbohydrateContent] 42.1 [FiberContent] 0.3 [SugarContent] 41.5 [ProteinContent] 76.6 [RecipeServings] 16.0 [RecipeYield] 15 [RecipeInstructions] ["Heat the oven to 350°F and arrange a rack in the lower third. Remove any packaging or netting from the ham. Trim away any excess fat, leaving about a 1/4-inch layer all over. Set the ham aside to rest at room temperature for 30 minutes.", "Line a baking pan with aluminum foil. Place the ham, cut side down, on the baking sheet and cover it with a piece of parchment paper. Tightly cover the ham and parchment paper with aluminum foil and bake for 45 minutes.", "Meanwhile, combine the remaining ingredients in a small saucepan over medium-low heat, stirring occasionally, until the butter melts and the brown sugar has completely dissolved, about 3 minutes. Set aside and let cool to lukewarm (the glaze should be the consistency of room-temperature honey].", "When the ham is ready, remove it from the oven and increase the oven temperature to 425°F. Discard the foil and parchment paper and, using a sharp knife, score a 1-inch-wide diamond pattern (don’t cut more than 1/4 inch deep] over the entire ham.", "Brush the ham with a quarter of the glaze, return it to the oven, and bake uncovered for 15 minutes. Remove from the oven, brush with another quarter of the glaze, and repeat every 15 minutes until all of the glaze has been used and a dark golden-brown crust has formed, about 60 to 75 minutes total. Let the ham rest 20 to 30 minutes before slicing." ]
[Name] Fish Tacos [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-04-03T16:59:00Z [Description] Make and share this Fish Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/PvdbscERTcG51W2SltB4_RX-McCormick_Fish-Tacos.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1/4", "1", "8"] [RecipeIngredientParts] ["salsa", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.9 [FatContent] 3.5 [SaturatedFatContent] 0.9 [CholesterolContent] 28.4 [SodiumContent] 651.0 [CarbohydrateContent] 20.8 [FiberContent] 2.0 [SugarContent] 1.9 [ProteinContent] 14.5 [RecipeServings] nan [RecipeYield] 8 Tacos [RecipeInstructions] ["Mix tartar sauce and salsa. Refrigerate until ready to serve.", "Mix Seasoning Mix and bread crumbs in shallow dish. Moisten fish with water. Shake off excess. Coat fish evenly on both sides with bread crumb mixture. Place fish in single layer on shallow baking pan sprayed with no stick cooking spray.", "Bake in preheated 450°F oven 10 to 12 minutes or until fish flakes easily with a fork. Cut fish into 8 portions. Serve in warmed tortillas. Top with tartar sauce and desired toppings.", "Serving Suggestion: Serve with assorted toppings, such as shredded lettuce, shredded Mexican cheese blend, sliced avocado, chopped tomatoes or lime wedges." ]
[Name] Orzo Pasta, Spicy Tomato Sauce & Feta from the Ducksoup Cook [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-03T17:16:00Z [Description] Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup
[Name] Peaches, Raspberries & Crème Fraîche [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-03T17:26:00Z [Description] Courtesy of Clare Lattin and Tom Hill, authors of Ducksoup
[Name] Greek-Ish Grilled Shrimp from Small Victories [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-04-03T18:24:00Z [Description] Courtesy of Julia Turshen, author of Small Victories
[Name] Turkey & Ricotta Meatballs from Small Victories [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-04-03T18:37:00Z [Description] Courtesy of Julia Turshen, author of Small Victories
[Name] Classic Cupcakes [AuthorId] 2001423449 [AuthorName] 2342532 [CookTime] PT10M [PrepTime] PT1H40M [TotalTime] PT1H50M [DatePublished] 2017-04-03T21:21:00Z [Description] Make and share this Classic Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3/4", "2", "3/4", "125", "1", NA, "1 1/2", "1 - 1 1/2", NA] [RecipeIngredientParts] ["self-raising flour", "caster sugar", "eggs", "milk", "butter", "vanilla essence", "icing sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 9.9 [SaturatedFatContent] 6.0 [CholesterolContent] 55.4 [SodiumContent] 358.3 [CarbohydrateContent] 43.8 [FiberContent] 0.6 [SugarContent] 27.3 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200C or 180C fan-forced. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles.
[Name] Oatmeal Cookies [AuthorId] 2001467227 [AuthorName] billiam_764 [CookTime] PT16M [PrepTime] PT17M [TotalTime] PT33M [DatePublished] 2017-04-03T21:22:00Z [Description] Make and share this Oatmeal Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001467227/ebYJki4hSrqtyjbyeCpj_WIN_20170401_15_21_07_Pro.jpg" [RecipeCategory] Sweet [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["egg", "flour", "vanilla extract", "sugar", "salt", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.8 [FatContent] 7.8 [SaturatedFatContent] 1.6 [CholesterolContent] 7.8 [SodiumContent] 98.3 [CarbohydrateContent] 12.4 [FiberContent] 0.1 [SugarContent] 8.4 [ProteinContent] 0.9 [RecipeServings] 24.0 [RecipeYield] 6 ingredients [RecipeInstructions] Preheat oven to 350 degrees fahrenheit. gather 2 cookie sheets. soften margarine. Place all ingredients into a large mixing bowl. Mix until the color and texture is even throughout. Scoop a spoon full of cookie dough onto an UNGREASED cookie sheet, do this until all dough is gone, you may use multiple cookie sheets. Place in oven on the middle rack. Bake for around 13-18 minutes.
[Name] Western Potato Rounds [AuthorId] 2000618222 [AuthorName] Chantel Q [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-04-03T21:23:00Z [Description] Make and share this Western Potato Rounds 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/2000618222/JI5c71cXTCai82oApcci_l365254108.jpg" [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", NA, "1", "6", "1/3", "4"] [RecipeIngredientParts] ["potatoes", "colby", "monterey jack cheese", "scallion", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.2 [FatContent] 2.3 [SaturatedFatContent] 1.1 [CholesterolContent] 7.6 [SodiumContent] 94.1 [CarbohydrateContent] 6.6 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 450F. Cut Potatoes into 1/4 inch thick slices. Generously spray both sides of Potato Rounds with Butter spray. Place on baking stone or cookie sheet and bake 20 minutes or until lightly browned; remove from oven. Combine cheese, bacon, & Scallions. Brush each Potato Round with BBQ sauce, sprinkle with cheese mixture, and return to oven. Bake 3-5 minutes or until cheese is melted. YUM!
[Name] Slow Cooker Apple Pie Filling [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT6H [PrepTime] PT40M [TotalTime] PT6H40M [DatePublished] 2017-04-03T21:23:00Z [Description] Make and share this Slow Cooker Apple Pie Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["4", "1 1/2", "1/2", "8", "2 3/4", "3/4"] [RecipeIngredientParts] ["sliced apples", "water", "real butter", "cinnamon", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 975.2 [FatContent] 23.8 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 212.8 [CarbohydrateContent] 201.9 [FiberContent] 13.2 [SugarContent] 182.7 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] 1 pie [RecipeInstructions] Put apples in crockpot. add rest of ingredients except cornstarch mixture. cook on high 3 or 4 hours until the apples are as soft as you like them. add the corn starch and water well stirred. Cook on high 30 more minutes until it is bubbling well again. Check the consistency add corn starch or water as necessary. Bottle in sterilized quart Mason jars. process for at least 20 minutes.
[Name] Orange and Olive Salad [AuthorId] 1505258 [AuthorName] Carolyn51 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-03T21:25:00Z [Description] Make and share this Orange and Olive Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "10 -15", "2", "1", "3", "1", "1"] [RecipeIngredientParts] ["valencia oranges", "red onion", "ripe olives", "pomegranate seeds", "mint leaves", "lemon juice", "Spanish olive oil", "paprika", "cayenne", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.2 [FatContent] 8.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 83.1 [CarbohydrateContent] 13.1 [FiberContent] 2.9 [SugarContent] 1.7 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice off the top and bottom of the oranges. You want to cut off just enough that the internal flesh is barely exposed. On a cutting board, lay the orange down on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. Work your knife around with a gentle sawing motion, following the contour of the fruit and removing just enough skin to expose the flesh underneath. Use your knife to trim off any extra bits of remaining white pith as it is bitter. Slice the oranges into cross-wise slices 1/4 of an inch thick, to make beautiful round slices. Lay slices overlapping slightly in your serving dish. Tumble on the black ripe olives, pomegranate seeds, sliced red onion and mint leaves. Make the dressing by combing the lemon juice, orange juice, olive oil, hot paprika or cayenne if using, and sea salt in a bowl. Spoon the dressing liberally over the salad and serve at room temperature.
[Name] Garbanzo Chipotle Soup (Chowder) [AuthorId] 2001464096 [AuthorName] Rosamaria [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-04-03T21:25:00Z [Description] This Garbanzo Chipotle Soup is my favorite, It is very easy to make and inexpensive. Made with all organic ingredients. You'll love it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001464096/gtv5xfg7QTWkMoGNiSD2_Garbanzo_Chipotle_Soup%5B1%5D.jpg" [RecipeCategory] Chowders [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "Healthy", "Kosher", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2 1/2", "1", "4", "1", "2", "6", "2", "1"] [RecipeIngredientParts] ["garbanzo beans", "onion", "garlic cloves", "roma tomato", "cilantro", "water", "chilies", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 156.0 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1047.7 [CarbohydrateContent] 30.3 [FiberContent] 6.1 [SugarContent] 2.4 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] 10 Bowls [RecipeInstructions] ["In a casserole add oil or butter and saute the onions, and garlic on med heat until they have a translucent color. Add tomatoes cilantro and the garbanzo beans and cook for 10 minutes.", "Add the water and salt to taste stirring well all the ingredients in the Casserole, cover it with a lid and cook for 10 more minutes or until the garbanzos are soft.", "Blend half of the soup and the chipotles . Combine everything in the casserole and mix well, let the soup sit for 5 minutes over low heat. Ready to serve Buen Provecho!" ]
[Name] Spicy Beef With Farfelle [AuthorId] 2001470032 [AuthorName] samsul h. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-04-03T21:26:00Z [Description] Make and share this Spicy Beef With Farfelle 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/2001470032/l5KgUs4hS5in0hAoaSc1_12928279_10156782897675331_954755746603623938_n.jpg" [RecipeCategory] Meat [Keywords] ["Vietnamese", "Asian", "< 15 Mins", "Stir Fry", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "250", "1", "5", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["farfalle pasta", "beef mince", "ginger", "hot chili sauce", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.7 [FatContent] 33.3 [SaturatedFatContent] 10.7 [CholesterolContent] 88.8 [SodiumContent] 101.9 [CarbohydrateContent] 63.7 [FiberContent] 2.5 [SugarContent] 21.0 [ProteinContent] 28.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Heat the oil in a wok or large frying pan over high heat. 2. Add the ginger and chilli and cook for 2–3 minutes or until golden brown.Add the beef to the wok and cook,Add the chilli jam and cook for 1 minute. Add a little water and cook for 6–7 minutes or until the liquid is reduced. 3. Divide the Farfalle between bowls and top with the beef mixture, onion, extra chilli and sesame seeds and green onions.
[Name] Zucchini and Sweet Corn Chowder [AuthorId] 2001464096 [AuthorName] Rosamaria [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-03T21:26:00Z [Description] This soup is another of my favorites, besides being delicious it is rich in nutrients especially if it is prepared with organic ingredients. Zucchinis are rich in calcium, magnesium, potassium, iron, beta-carotene, vitamin B-complex, vitamin C, vitamin A and vitamin K. They are very low calorie vegetables. Zucchinis skin is an excellent source of dietary fiber and offers some protection against colon cancers. Unlike corn, fresh corn kernels have fewer calories and contain no gluten. Yellow corn kernels contain high levels of B complex, vitamin A, lutin, flavonoids among other important nutrients, and contain a moderate amount of minerals such as zinc, magnesium, copper, iron and manganese. However, corn, in line with rice, potato, etc., is one of the high glycemic index foods, limiting its authority to the main food ingredient in diabetic patients. For more information go to www.nutrition-and-you.com. Created by Rosamaria Barrientos [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001464096/dGd7TxoTx69GUKPVY7fP_zuuccini_corn_chawder%20copy.jpg" [RecipeCategory] Chowders [Keywords] ["Vegetable", "Mexican", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["5", "2", "1", "3", "3", "1", "4", "1/2", "1", "1/4", "3", "3", "1"] [RecipeIngredientParts] ["yellow zucchini", "green zucchini", "garlic cloves", "celery ribs", "corn kernel", "epazote", "half-and-half", "turmeric powder", "water", "butter", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 147.8 [FatContent] 5.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 723.8 [CarbohydrateContent] 25.0 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 4.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["In a casserole add oil or butter and sauté the onion, celery, and garlic, until they have a translucent color. Add corn kernels, zucchini, water and salt to taste, stir to mix all the ingredients and cover the casserole with a lid and cook for 10 more minutes or until the vegetables are soft.", "Pour half of the soup in a blender add the remaining ingredients and blend. Mix all together in the casserole until everything is well combined and let the soup sit for 10 minutes over low heat. Ready to serve Buen provecho!" ]
[Name] Gluten-Free, Egg Free, Meat Free Loaf [AuthorId] 2001344271 [AuthorName] BichonKitchen [CookTime] PT1H20M [PrepTime] PT30M [TotalTime] PT1H50M [DatePublished] 2017-04-03T21:27:00Z [Description] This vegetarian egg, gluten and meat free loaf is great served hot with lightly steamed asparagus or fresh Brussel sprouts but does equally well cold with a slice of Chao cheese slapped between two slices of gluten free bread the next day. [Images] character(0) [RecipeCategory] Egg Free [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["14", "2", "1/2", "1", "1/2", "1/2", "1/8", "3/4", "1/2", "1/2", "1/4", "1", "1/2", "1/2", NA, "3"] [RecipeIngredientParts] ["extra firm tofu", "peas", "liquid smoke", "sage", "salt", "ground mustard", "pepper", "garlic powder", "vegan egg substitute", "Worcestershire sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.8 [FatContent] 12.3 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 246.8 [CarbohydrateContent] 46.0 [FiberContent] 9.2 [SugarContent] 9.1 [ProteinContent] 23.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Drain and press out as much moisture from the tofu as possible in its brick form then crumble into gumball sized chunks. We need to keep some of the moisture from the tofu to rehydrate the TVP beef chunks so don't over press. In a large mixing bowl combine by hand the tofu, TVP beef chunks (do not rehydrate first the tofu moisture will do that], diced onions, peas, sage, salt, ground mustard, pepper, garlic powder and Liquid Smoke. Try not to squish the peas, I find if they are mixed in when still frozen it will be easier to mix them in without squishing them. Once thoroughly mixed together water down The Vegg with hot water until consistency of egg yolk. Immediately add the Vegg to the loaf mixture and thoroughly combine it. Hands are best but folding in with a mixing spoon is ok too. (Now would be a good time to add a few drops of food coloring if desired.]. Allow to sit for 15 minutes so the TVP Beef Chunks have a chance to absorb some of the tofu moisture. Begin adding the Instant mashed potato flakes slowly, about 1/8 cup at a time, until the loaf reaches a firm but not dry consistency. Mix each potato flake addition into the loaf mixture thoroughly before adding more, add a bit of water as needed if it becomes too dry, thick or crumbly. Grease pan(s] with no stick spray. Form the loaf mixture into a shape roughly the size of your pan(s] and place the mixed ingredients into the loaf pan pressing lightly into the pan. Do not over press, use just enough force to get the mix to all sides and corners of the pan. Cook in oven for 40 minutes at 350°. While cooking mix the Worcestershire sauce and olive oil in a container that can be shaken to really combine them well. After 40 minutes remove the loaf from oven. Give the Worcestershire/olive oil mix one last good shaking to mix thoroughly and drizzle over the top of loaf or brush on for complete coverage. This will help give a good browning on the top. If you don’t like Worcestershire try Bragg’s Liquid Aminos as a substitute but cut the amount to 1/4 tsp to reduce the sodium totals. Return the loaf to oven for about 40 minutes or until you have a good browning effect on the top of the loaf. Using a probe thermometer check for an internal temperature of about 165° at several points. If needed heat for additional 5 -10 minute increments and recheck until the internal temp is consistently at or above 165° throughout the loaf and the top is nicely browned.
[Name] Chocolate-Stuffed Cookies [AuthorId] 2001470573 [AuthorName] luitkah [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-04-03T21:27:00Z [Description] Make and share this Chocolate-Stuffed Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001470573/QE5zPYMS2OPdPjou6cyP_IMG_7299.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1", "8"] [RecipeIngredientParts] ["sugar", "butter", "egg", "vanilla extract", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.7 [FatContent] 12.3 [SaturatedFatContent] 7.5 [CholesterolContent] 53.8 [SodiumContent] 110.6 [CarbohydrateContent] 24.5 [FiberContent] 0.4 [SugarContent] 12.6 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] 8 Cookies [RecipeInstructions] ["Preheat oven to 180°c and grease a large flat tray.", "Cream the butter and sugar with an electric whisk (or a standard balloon whisk].", "Add the egg and vanilla extract and mix", "Whisk in the flour (carefully, unless you want to clear up a floury explosion].", "Put a small blob of mixture onto a tray and make a well in the middle.", "Add a teaspoon of chocolate spread in the middle and spread the mixture over the top until the chocolate is covered.", "Put into the oven until golden and leave to cool." ]
[Name] Cheesy Eggplant-Crusted Pizza [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-03T21:27:00Z [Description] Make and share this Cheesy Eggplant-Crusted Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "6", "1 1/2", "1", "4", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["eggplant", "kosher salt", "parmesan cheese", "olive oil", "garlic clove", "mozzarella cheese", "feta cheese", "ricotta cheese", "crushed red pepper flakes", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.1 [FatContent] 30.6 [SaturatedFatContent] 17.4 [CholesterolContent] 93.3 [SodiumContent] 2386.5 [CarbohydrateContent] 14.6 [FiberContent] 6.3 [SugarContent] 5.7 [ProteinContent] 34.6 [RecipeServings] 3.0 [RecipeYield] 6 slices [RecipeInstructions] Place pizza stone in oven. Preheat oven to 425°F (do not remove pizza stone while oven preheats]. Place eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle eggplant evenly with salt. Let stand 15 minutes. Pat eggplant slices dry, and arrange in an overlapping circular pattern on a baking sheet lined with parchment paper. Sprinkle eggplant evenly with 1 cup of the Parmesan, making sure Parmesan fills any space between slices. Transfer eggplant slices on parchment to preheated pizza stone. Bake in preheated oven until golden, about 15 minutes. Stir together oil and garlic in a small bowl; set aside. Carefully slide eggplant crust on parchment off pizza stone onto baking sheet. Place a second baking sheet on eggplant crust, and invert, releasing eggplant crust from parchment. Sprinkle eggplant crust evenly with remaining 1/2 cup Parmesan, making sure Parmesan fills any space between slices. Return eggplant crust to parchment, and place on pizza stone. Bake at 425°F until golden and slightly crispy, 8 to 10 minutes. Remove crust from oven, and increase oven temperature to 450°F. Lightly brush crust evenly with garlic oil. Top evenly with mozzarella and feta. Dollop teaspoonfuls of ricotta over pizza. Sprinkle pizza evenly with red pepper. Bake at 450°F until cheese is melted and lightly browned, 5 to 8 minutes. Top evenly with basil leaves.
[Name] Chocolate Crisp [AuthorId] 2001470945 [AuthorName] Summerlovesmummy196 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-04-03T21:28:00Z [Description] Make and share this Chocolate Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "light brown sugar", "granulated sugar", "egg", "vanilla extract", "cornstarch", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.2 [FatContent] 17.2 [SaturatedFatContent] 10.5 [CholesterolContent] 43.0 [SodiumContent] 193.6 [CarbohydrateContent] 37.7 [FiberContent] 1.5 [SugarContent] 34.5 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 1 cookie sheet [RecipeInstructions] Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips. Now preheat oven to 325 and spred it on parchment paper and put it in the oven for 10-15 minutes.
[Name] Asian-Spiced Turkey Breast [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-04-04T11:02:00Z [Description] Make and share this Asian-Spiced Turkey Breast recipe from Food.com. [Images] character(0) [RecipeCategory] Turkey Breasts [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", NA, NA, "1/4", "1"] [RecipeIngredientParts] ["orange marmalade", "fresh ginger", "garlic clove", "Chinese five spice powder", "salt", "fresh ground black pepper", "turkey breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.8 [FatContent] 23.9 [SaturatedFatContent] 6.5 [CholesterolContent] 221.1 [SodiumContent] 223.6 [CarbohydrateContent] 28.6 [FiberContent] 0.4 [SugarContent] 25.3 [ProteinContent] 74.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the marmalade, ginger, garlic, spice powder, salt, pepper, and orange juice to the slow cooker. Stir to mix. Place the turkey breast into the cooker. Spoon some of the sauce over the meat. Cover and cook on LOW for 8 hours or until the internal temperature is 170 degrees.
[Name] Golden Parmesan Roasted Potatoes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-04T11:10:00Z [Description] Make and share this Golden Parmesan Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "3/4", "1/8", "6", "1/3", NA] [RecipeIngredientParts] ["all-purpose flour", "parmesan cheese", "salt", "pepper", "potatoes", "butter", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.5 [FatContent] 8.7 [SaturatedFatContent] 5.4 [CholesterolContent] 23.1 [SodiumContent] 342.9 [CarbohydrateContent] 31.0 [FiberContent] 3.6 [SugarContent] 1.3 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place flour, cheese, salt and pepper in a large plastic zip-top bag; mix well. Add potato wedges; shake to coat. Pour butter into a 13 x 9 inch baking pan, tilting to coat; arrange potatoes in pan. Bake, uncovered, at 375 for one hour. Sprinkle with parsley.
[Name] "As You Like It" Savory Pancake (Okonomiyaki) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-04T16:16:00Z [Description] Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!
[Name] Jamaican Beef Patties [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT35M [PrepTime] PT1H15M [TotalTime] PT1H50M [DatePublished] 2017-04-04T17:44:00Z [Description] Make and share this Jamaican Beef Patties recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "1/2", "1/2", "1/2", "1", "1", "1", "1", "1", "1", "4", "2", "1/2", "1", "2", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flour", "cold water", "butter", "shortening", "salt", "baking powder", "curry powder", "turmeric", "ground beef", "onion", "scallions", "fresh thyme", "scotch bonnet pepper", "garlic cloves", "water", "salt", "pepper", "paprika", "sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1175.1 [FatContent] 68.0 [SaturatedFatContent] 28.2 [CholesterolContent] 138.1 [SodiumContent] 1640.5 [CarbohydrateContent] 103.9 [FiberContent] 5.5 [SugarContent] 4.1 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] 8 Pies [RecipeInstructions] Preparation - pastry. Sieve flour. Stir in baking powder, curry powder, salt and turmeric. Work the butter and shortening in with fingertips until mixture resembles breadcrumbs. Slowly drizzle in the water until the mixture has a dough-like consistency (it should only be slightly sticky]. Roll the dough in to a ball. Wrap in cling film and place in the fridge for 1 hour. Preparation - filling. onion + scallion in to fine pieces. Fry gently - so they do not quite get time to brown. Add meat, thyme, garlic, peppers (finely chopped], salt, pepper, paprika, sugar and nutmeg. Fry until mixture is fairly dry, drain off excess fat if necessary, Add water and breadcrumbs, cook until the mixture has a thick, saucy texture. Combining the pastry and filling. Roll the pastry on a floured board until it is about 1/8 of an inch thick. Cut as many circles (about the size of a saucer] out of the dough as you can. Place 1 tablespoon of the filling on one side of each pastry circle. Moisten the edges of each patty with water and fold pastry over to make a crescent shape. Seal the edge of each patty by crimping with a fork. Preheat oven to 375. Place patties on aluminum foil. Cook for 35 minutes (or until golden brown].
[Name] Glazed Brussels Sprouts [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-04-04T20:30:00Z [Description] Make and share this Glazed Brussels Sprouts 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/1802755037/dh4RKvXAToaIh5vv3p0z_RX-McCormick_Glazed-Brussels-Sprouts-Love-and-Olive-Oil_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "Brussels sprouts", "beef broth", "honey", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.0 [FatContent] 3.1 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 176.9 [CarbohydrateContent] 14.0 [FiberContent] 1.9 [SugarContent] 9.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Cook bacon in large skillet on medium-high heat until crisp. Remove bacon. Drain fat, reserving 1 tablespoon in skillet. Place Brussels sprouts, cut-sides down, in skillet; cook 1 minute. Mix broth, honey, ginger and orange peel in small bowl until well blended. Add to skillet. Reduce heat to medium. Cook, uncovered, 10 to 15 minutes or until liquid has evaporated and Brussels sprouts are crisp on the outside and tender on the inside. Sprinkle with bacon.
[Name] Crazy Good French Toast [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-04T20:37:00Z [Description] Vanilla extract and cinnamon bring a richness of flavor to French toast. Pick your favorite bread - white, Italian, French or whole wheat. Serve with maple-flavored syrup. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/BBmONqd9SSadGfL7lCEW_RX-MCCORMICK_Quick-and-Easy-French-Toast_s4906x3072.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "4"] [RecipeIngredientParts] ["egg", "pure vanilla extract", "ground cinnamon", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 98.0 [FatContent] 2.6 [SaturatedFatContent] 0.9 [CholesterolContent] 48.6 [SodiumContent] 153.1 [CarbohydrateContent] 13.8 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat egg, vanilla and cinnamon in shallow dish. Stir in milk. Dip bread in egg mixture, turning to coat both sides evenly. Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.
[Name] Shrimp Scampi [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-04T20:39:00Z [Description] Make and share this Shrimp Scampi 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/1802755037/XckBvZEQsOKrqa7vjfow_RX-MCCORMICK_Shrimp-Scampi_s4906x3072.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["butter", "shrimp", "green onion", "garlic powder", "parsley flakes", "pepper", "white wine"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 192.4 [FatContent] 12.7 [SaturatedFatContent] 7.4 [CholesterolContent] 173.4 [SodiumContent] 744.9 [CarbohydrateContent] 2.2 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in large skillet on medium heat. Add shrimp, green onion, garlic, parsley and pepper; cook and stir 3 to 4 minutes or just until shrimp turn pink. Stir in wine or lemon juice. Serve over cooked orzo, pasta or rice, if desired.
[Name] Ultimate Macaroni and Cheese [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-04-04T20:43:00Z [Description] Make and share this Ultimate Macaroni and 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/1802755037/g4g8utnRDWDl7kiV4c3Y_RX-McCormick_Ultimate-Mac-and-Cheese_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "6", "2", "1 1/2", "1", "1", "4", "6", "1 1/2", "1"] [RecipeIngredientParts] ["elbow macaroni", "butter", "flour", "ground mustard", "black pepper", "garlic powder", "salt", "milk", "sharp cheddar cheese", "panko breadcrumbs", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.1 [FatContent] 23.4 [SaturatedFatContent] 14.2 [CholesterolContent] 68.8 [SodiumContent] 589.6 [CarbohydrateContent] 38.4 [FiberContent] 1.8 [SugarContent] 1.9 [ProteinContent] 19.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well. Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top. Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
[Name] Soma Sengupta Passover Recipes- Horseradish Glazed Brisket With [AuthorId] 2000485649 [AuthorName] Soma Sengupta [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-04-04T21:05:00Z [Description] Just in time for Passover, this slightly zingy, easily prepared brisket is as sure to please your guests as you, The vegetables are cooked together with the meat, allowing you a chance to sip some wine & relax! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000485649/7vawiPuVTe6d8aoxGaD9_recipe1.jpg" [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] [NA, NA, "3 1/2", "2", "4", "2", "5", "3", "4", "4", "1/2", "2", "2", "3"] [RecipeIngredientParts] ["beef brisket", "onions", "garlic cloves", "garlic cloves", "carrots", "parsnips", "yukon gold potatoes", "celery ribs", "dry red wine", "bay leaves", "beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 777.5 [FatContent] 66.4 [SaturatedFatContent] 25.8 [CholesterolContent] 83.9 [SodiumContent] 119.3 [CarbohydrateContent] 25.4 [FiberContent] 3.8 [SugarContent] 6.0 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up. Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes. Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket. Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened. Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm. Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper. Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
[Name] Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful [AuthorId] 2001400414 [AuthorName] Peter Steriti [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-04-04T21:31:00Z [Description] This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside.  I’ve been making chops this way for years and haven’t found another producing chop more mouthwatering than these.     They are made with an easy four step process using few ingredients and minimal pampering.  Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more.  When ready to cook, chops are placed in a pan with high sides.  Chicken stock is added, the pan covered and burner set to high heat.  Once broth is evaporated, chops are seared on both sides in their own fat.  Lastly wine is added to deglaze and caramelized.  Finished chops are absolutely delicious. Rib eye chops are also economical.  Selecting chops well marbled in their large centers will be more most when finished.   Recipe below is made with 4 large chops and will generously serve four hardy eaters. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001400414/eOfISIyiRReISkAYJAfo_IMG_1953.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4", NA, "14 1/2", "3/4", NA] [RecipeIngredientParts] ["low sodium chicken broth", "red wine", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.9 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 32.6 [CarbohydrateContent] 2.4 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 4 chops [RecipeInstructions] Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt. Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed. Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve. Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
[Name] Galatobouriko (Greek Custard Pastry) [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-04-04T22:48:00Z [Description] Galatobouriko (Greek Custard Pastry) is an authentic, luscious Greek dessert with buttery filo dough, creamy custard filling and a honey lemon syrup; a decadent and delicious taste treat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/QvnWdHESmmmFaEk4P2eQ_24.jpg" [RecipeCategory] Dessert [Keywords] ["Greek", "European", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "2", "1/4", "1/2", "4 1/2", "1/2", "6", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "honey", "water", "lemon juice", "butter", "milk", "farina", "eggs", "sugar", "vanilla", "phyllo dough", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.7 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 50.0 [SodiumContent] 140.5 [CarbohydrateContent] 21.2 [FiberContent] 0.3 [SugarContent] 12.2 [ProteinContent] 3.0 [RecipeServings] 40.0 [RecipeYield] 40 Pieces [RecipeInstructions] For the syrup: make this first. In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside. Heat oven to 350 degrees. In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool. Brush a 9\" x 13\" x 2\" baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter. Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter. Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.]. Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed. Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes. Cut into 40 diamond shaped pieces. Enjoy this authentic, luscious Greek dessert!
[Name] Crockpot Pork Chops [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT7H [PrepTime] PT5M [TotalTime] PT7H5M [DatePublished] 2017-04-04T22:54:00Z [Description] Make and share this Crockpot Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1 -3", "1", "1", "1/2", "3 -5", "1/4"] [RecipeIngredientParts] ["light brown sugar", "ketchup", "low sodium soy sauce", "garlic", "black pepper", "kosher salt", "boneless pork chops", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.2 [FatContent] 11.9 [SaturatedFatContent] 4.2 [CholesterolContent] 114.0 [SodiumContent] 664.0 [CarbohydrateContent] 21.9 [FiberContent] 0.2 [SugarContent] 16.9 [ProteinContent] 37.4 [RecipeServings] 8.0 [RecipeYield] 8 pork chops [RecipeInstructions] ["Place ingredients (except pork chops and corn starch] in a 6-quart slow cooker. Stir to combine. Add pork chops. Toss to coat with the sauce. Cook on low 6 hours.", "After 6 hours, combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake briskly, to create a slurry. Add the slurry to the crockpot. Stir and cover. Cook 1 more hour.", "Serve and enjoy!", "You can add more or less chile paste to satisfy your taste, or omit it altogether. My family likes a little heat, so I used 3 tablespoons." ]
[Name] Ultimate Unbaked Brownie Recipe [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-04-05T07:00:00Z [Description] from http://www.myrecipes.com/recipe/ultimate-unbaked-brownies Adapted from Chocolate-Covered Katie, by Katie Higgins. Copyright 2015 by Katie Higgins. Used with permission from Grand Central Life & Style 1/2 cup plus 2 Tbsp. cacao powder is preferable to the cocoa powder, but it was not recognized and so could not be entered as an alternative. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegan", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/2", "2", "3/8", "1/4", "2"] [RecipeIngredientParts] ["pitted dates", "walnuts", "cocoa powder", "vanilla extract", "salt", "pure maple syrup", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.0 [FatContent] 9.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 56.4 [CarbohydrateContent] 23.7 [FiberContent] 3.5 [SugarContent] 17.9 [ProteinContent] 2.8 [RecipeServings] 16.0 [RecipeYield] 1 piece [RecipeInstructions] Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 teaspoons vanilla, 2 teaspoons water and salt in a food processor. Process until completely smooth. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 teaspoons vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting]. Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.
[Name] Springtime Quinoa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-04-05T13:58:00Z [Description] Make and share this Springtime Quinoa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/21/sEcSDIz8QoyrgszeHwDU_BA37706C-3A2E-48B3-A7E7-0CF688F1846C.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "4", "1/4", "1", "2", "1", "1/2", NA] [RecipeIngredientParts] ["quinoa", "fresh peas", "rice vinegar", "extra virgin olive oil", "fresh dill", "shallots", "lemon, zest of", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.8 [FatContent] 20.3 [SaturatedFatContent] 5.0 [CholesterolContent] 16.7 [SodiumContent] 215.9 [CarbohydrateContent] 36.3 [FiberContent] 5.5 [SugarContent] 3.6 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook quinoa in boiling water until tender (15 minutes] — drain and set aside. Blanch peas and snap peas for 2-3 minutes in boiling salted water; drain and shock in ice bath. In a large bowl, combine cooked quinoa, peas, snap peas, rice vinegar, olive oil, dill, shallots and lemon zest. Toss everything evenly. Season it with enough salt and pepper so so that every flavor pops in the dish. Make sure to taste and adjust the amount accordingly. Crumble feta on top and serve.
[Name] Autumn Quinoa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-04-05T14:06:00Z [Description] Make and share this Autumn Quinoa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/22/Auibgu2VTKOgJvbBycRA_BF4ACFE1-854D-408D-A2B9-04DF7BC94F45.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1 1/2", "2", "6", "2", "9", "1/4", "1/2", "2", NA] [RecipeIngredientParts] ["quinoa", "carrots", "maple syrup", "sherry wine vinegar", "garlic cloves", "thyme", "flat leaf parsley", "feta", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.9 [FatContent] 20.3 [SaturatedFatContent] 4.9 [CholesterolContent] 16.7 [SodiumContent] 248.4 [CarbohydrateContent] 39.4 [FiberContent] 4.5 [SugarContent] 7.7 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 Degrees F. In a large bowl, toss together squash, carrots, maple syrup, sherry vinegar, unpeeled garlic cloves, neutral oil, thyme and a sprinkle of salt. Transfer veggies to a baking sheet, reserving any excess liquid in a bowl, and roast in the oven for approximately 35 minutes, or until the veggies are golden around the edges. Meanwhile, cook quinoa. After draining, cover the pot with tin foil to keep warm. Remove veg from oven, and pick out garlic cloves. Squeeze the cloves— the roasted garlic should come out easily. Mash the cloves to form a puree and mix into reserved vinegar mixture. Add extra virgin olive oil if needed. Taste dressing and adjust seasoning with salt and pepper. Add veggies into quinoa and toss everything with reserved dressing. Top with feta and chopped parsley and serve with a final swirl of extra virgin olive oil.
[Name] Irish Cream Cake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-04-05T17:58:00Z [Description] When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses SuperMoist devil’s food cake mix, pudding and Irish liqueur in both the cake and frosting, I even added a Bailey's flavored custard filling. Came from the Betty Crocker Site [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/61/6/2Yp5JOOZQaCI6Vpb1d6v_Irish%20Cream%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/61/6/RzUAr0HITYCv57J3huKI_Irish%20Cream%20Cake%20slice.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "3 1/2", "4", "1/3", "1", "1", "1", "4", "3", "1/4", "1", "4", "1/2", "1/4", "1", "1/3"] [RecipeIngredientParts] ["instant chocolate pudding mix", "eggs", "irish cream", "sour cream", "butter", "cream cheese", "powdered sugar", "irish cream", "vanilla", "light corn syrup", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.2 [FatContent] 35.1 [SaturatedFatContent] 17.5 [CholesterolContent] 136.6 [SodiumContent] 331.3 [CarbohydrateContent] 44.6 [FiberContent] 0.6 [SugarContent] 38.1 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 350°F (325°F for dark or nonstick pans]. Spray 2 (9-inch] round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable. Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
[Name] Irish Cream Cake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-04-05T17:58:00Z [Description] When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses SuperMoist devil’s food cake mix, pudding and Irish liqueur in both the cake and frosting, I even added a Bailey's flavored custard filling. Came from the Betty Crocker Site. In case your interested I added this custard filling http://www.food.com/recipe/simple-cake-filling-243117?ic1=suggestedAsset\|cake fill [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/61/6/2Yp5JOOZQaCI6Vpb1d6v_Irish%20Cream%20Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/61/6/RzUAr0HITYCv57J3huKI_Irish%20Cream%20Cake%20slice.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "3 1/2", "4", "1/3", "1", "1", "1", "4", "3", "1/4", "1", "4", "1/2", "1/4", "1", "1/3"] [RecipeIngredientParts] ["instant chocolate pudding mix", "eggs", "irish cream", "sour cream", "butter", "cream cheese", "powdered sugar", "irish cream", "vanilla", "light corn syrup", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.2 [FatContent] 35.1 [SaturatedFatContent] 17.5 [CholesterolContent] 136.6 [SodiumContent] 331.3 [CarbohydrateContent] 44.6 [FiberContent] 0.6 [SugarContent] 38.1 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 350°F (325°F for dark or nonstick pans]. Spray 2 (9-inch] round cake pans with cooking spray. In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely. In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable. Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting. Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened. Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
[Name] Skillet Nacho Dip [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT10M [PrepTime] PT39M [TotalTime] PT49M [DatePublished] 2017-04-05T19:04:00Z [Description] This is an easy and delicious dip that's great for get-togethers and football parties! I never have any leftovers! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1/3", "1", "2 1/2", NA, "1", "1", "1 1/2", "1 1/2", "1/4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ground beef", "salsa", "diced fire-roasted tomatoes", "monterey jack cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.2 [FatContent] 15.2 [SaturatedFatContent] 6.6 [CholesterolContent] 48.6 [SodiumContent] 420.7 [CarbohydrateContent] 3.8 [FiberContent] 0.9 [SugarContent] 1.6 [ProteinContent] 13.3 [RecipeServings] 10.0 [RecipeYield] 1 skillet [RecipeInstructions] Preheat the oven to 400°F. Heat the olive oil in a large cast-iron (or other oven-safe] sauté pan over medium heat. When the oil is hot, add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and jalapeños and cook until fragrant, 1 minute more. Add the ground beef, and cook until it’s well browned, 6 to 7 minutes. Stir in the taco seasoning, and season with salt and pepper. Add the salsa and tomatoes and bring to a simmer. Simmer for 2 to 3 minutes, stirring occasionally. Remove the pan from the heat and then add both cheeses in an even layer. Bake until the cheese is melted and the chili is bubbly, 8 to 10 minutes. Let cool 5 to 10 minutes before serving warm, garnished with green onions. Serve with tortilla chips.
[Name] Roasted Herbed Vegetables and Pasta [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-05T19:54:00Z [Description] Plant-based eating has grown into a major health food trend in recent years, however, it is far from new. In fact, Canada's Food Guide recommends we eat more daily servings of vegetables, fruits and grains and that we consume a variety of plant-based meat alternatives like beans, lentils and tofu. Try this simple recipe and see just how easy it is to incorporate plant-based foods into your diet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/26/o64RvO70R96fRIEQqqIZ_89571H.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/3", "2", "6", "1", "8"] [RecipeIngredientParts] ["vegan margarine", "fresh herbs", "dried herbs", "garlic clove", "farfalle pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.'. Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack. Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.
[Name] Open-Faced Steak Sandwich [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-05T20:01:00Z [Description] The snow has melted and grilling season is around the corner. It may not be summer just yet, but you do not have to wait to enjoy that perfectly charred steak fresh off the grill. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/ThgSOv9TTL2zhUtbMgjT_89523H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["10", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["green peppers", "sweet onion", "beer", "lime", "baguette", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1945.2 [FatContent] 31.8 [SaturatedFatContent] 11.5 [CholesterolContent] 114.8 [SodiumContent] 2714.7 [CarbohydrateContent] 310.9 [FiberContent] 16.7 [SugarContent] 21.0 [ProteinContent] 92.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Thinly slice peppers and onion. Place in a deep pan, pour in the beer and cover. Simmer in pan until the beer has reduced and peppers and onions are soft. Fire up the grill until hot. In the meantime, pre-oil the steak and coat with coarse salt and pepper. Grill the steak until medium rare. Slice the baguette in half and lightly toast on the grill. Cover toasted baguette with chipotle mayonnaise. Thinly slice the steak and pile on the bun. Top the steak with the reduced beer, onions, and peppers. Top with cilantro and lime zest. Serve open faced and cut sandwich into desired portions.
[Name] Chicken and Bean Baked Tortillas [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-05T20:04:00Z [Description] These protein packed tortillas from Ontario Bean Growers take white pea beans out of their traditional baked beans, soup and salad recipe roles and make a tasty pairing with chicken. Nutritional information for one serving: Energy 478 kcal; protein 31 g; fat 15 g; carbohydrates 51 g; total dietary fibre 4.3 g. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/Eon3YnkNQjO4vcMN5Awp_89417H.jpg" [RecipeCategory] Beans [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1 1/2", "6"] [RecipeIngredientParts] ["chunky salsa", "chunky salsa", "monterey jack cheese", "cheddar cheese", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.3 [FatContent] 15.0 [SaturatedFatContent] 7.1 [CholesterolContent] 64.3 [SodiumContent] 776.4 [CarbohydrateContent] 33.7 [FiberContent] 7.8 [SugarContent] 2.0 [ProteinContent] 29.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine cooked beans, diced chicken, salsa and cheese. Divide mixture between 6 tortillas, placing mixture on the bottom half of the tortilla. Begin to roll, tucking in the sides as you go. Place seam side down on a non-stick cookie sheet. Bake in a preheated 400° F (200°C] oven for 10 to 15 minutes, or until golden and crispy. Serve with a dollop of sour cream if desired. For spicier tortillas, add finely chopped jalapeños, minced garlic or green onions.
[Name] Everything Bagel Breakfast Bake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-04-05T21:16:00Z [Description] Make and share this Everything Bagel Breakfast Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/AI4q3QlHTWy8nue2haKL_FN_0266135_BG_002.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "6", "3/4", "8", "2 1/2", "1", "1/2", "1/4", "2", "8"] [RecipeIngredientParts] ["bagels", "sharp cheddar cheese", "eggs", "milk", "ground mustard", "kosher salt", "black pepper", "spring onions", "reduced-fat cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.7 [FatContent] 30.4 [SaturatedFatContent] 13.7 [CholesterolContent] 321.3 [SodiumContent] 1377.1 [CarbohydrateContent] 64.8 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 34.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly coat a 9×13-inch or similarly sized casserole dish with baking spray. Scatter half the bagel pieces into the bottom of the dish. Then sprinkle over half the sausage, cream cheese and a sprinkling of cheddar. Then repeat with the rest of the bagels. In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Dot the cream cheese pieces on top. Sprinkle on the remaining sausage bits, 2 tablespoons fresh spring onions and remaining Cheddar cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight. When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 20 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm.
[Name] Strawberry Pancake Trifle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2017-04-05T21:32:00Z [Description] Make and share this Strawberry Pancake Trifle 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/BouqjKFhQwS0gP6I54vm_FN_0266137_BG_004.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "3", "1", "2", "2", "1/4", "1 3/4", "4", "1/4", NA, "2", NA, "3/4", "3", NA] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "eggs", "butter", "milk", "fresh strawberries", "granola cereal", "honey", "sugar", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.3 [FatContent] 28.3 [SaturatedFatContent] 17.2 [CholesterolContent] 127.7 [SodiumContent] 465.0 [CarbohydrateContent] 45.5 [FiberContent] 1.6 [SugarContent] 22.6 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix the dry pancake items first. Combine the eggs and melted butter to the milk and slowly stir into the flour mixture. Let sit at least 10 minutes while heating the pan. Put a ladle of pancake mix into buttered pan and flip when risen and cook other side for 2 minutes Meanwhile, cut half of the strawberries in half and set aside. Then quarter the other strawberries and mix them with the melted jam. In large bowl, add the whipping cream and whisk until firm. Mix the yogurt and honey and fold them through the cream. In 3 1/2-quart glass trifle bowl, cut 3 of your pancakes in half and layer them againstthe bottom of the bowl, round side up. Then arrange some more pancakes at the bottom (cut them in half again if that makes it easier to layer.] Repeat the layer of half pancakes. Put 1/3 of the cream mixture into a piping bag and pipe it all on top of the pancakes. Sprinkle over half of the granola. Then layer the strawberry halves against the glass on top of the cream, alternating the direction of the strawberries’ tip. Now layer the half pancakes as you did before and pipe the other 1/3 of the cream on top. Sprinkle over the rest of the granola. Now spoon the quartered strawberries and jam over the cream. Pipe the rest of the cream on top and decorate with some more freshly quartered strawberries and some mint leaves.
[Name] Chocolate Carrot Cake Roll [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-04-05T21:50:00Z [Description] Make and share this Chocolate Carrot Cake Roll 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/rj7b3DFQQKyd3wpanY3m_621A0850.JPG" [RecipeCategory] Dessert [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "1", NA, NA, "2", "1/4", "1/3", "2", "2", "1/4", "2", "8", "1/2", "2", "1"] [RecipeIngredientParts] ["egg", "sugar", "flour", "milk", "eggs", "sugar", "flour", "milk", "cocoa powder", "cinnamon", "carrots", "cream cheese", "butter", "confectioners' sugar", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 474.5 [FatContent] 26.7 [SaturatedFatContent] 15.4 [CholesterolContent] 150.6 [SodiumContent] 254.4 [CarbohydrateContent] 54.9 [FiberContent] 0.9 [SugarContent] 45.6 [ProteinContent] 6.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] To make carrot pattern, combine an egg, sugar, flour and milk. Separate the mixture into two bowls (equal portions]. In one bowl, add green food coloring and mix. In the other bowl, add orange food coloring and mix. On a parchment paper-lined baking sheet, trace or draw small carrot. patterns. Pipe the orange icing over the main carrot pattern. Place in oven; 350F for 2 minutes; let it cool. Pipe the green icing over the carrot top pattern. Place in oven; 350F for 2 minutes; let it cool. To make chocolate cake, add 2 eggs and sugar then whip. Add flour, cocoa powder, cinnamon, and shredded carrot then mix well. Spread the chocolate cake batter evenly over the piped carrot pattern. Bake at 350F for 13-15 minutes. To make cream cheese filing, add cream cheese, butter, and confectioners sugar; mix well using an electric hand mixer. To make roll, flip over the chocolate/carrot pattern after it's cooled down. Carefully peel off the parchment paper (revealing the carrots baked into the. chocolate] then flip over and evenly spread the cream cheese filling. Using a clean piece of parchment paper (like a bamboo roller to make a. sushi roll], cover the cake with the parchment and roll and carefully tighten. Remove the parchment, cut into slices and serve.
[Name] Bloody Mary Bruschetta Bar [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-04-05T22:02:00Z [Description] Make and share this Bloody Mary Bruschetta Bar 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/cwevu7IDR1JiDSkd6FrT_FN_0266138_BG_005.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1", "1", "1", "1/2", "2", "2", "2", "3", "1/3", "1/2", "6 -8", NA] [RecipeIngredientParts] ["lemon", "lemon juice", "shallot", "cherry tomatoes", "extra virgin olive oil", "white wine vinegar", "salt", "black pepper", "celery ribs", "Worcestershire sauce", "celery leaves", "cream cheese", "celery seed", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.3 [FatContent] 7.8 [SaturatedFatContent] 2.6 [CholesterolContent] 10.6 [SodiumContent] 616.0 [CarbohydrateContent] 32.6 [FiberContent] 2.7 [SugarContent] 4.4 [ProteinContent] 7.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine lemon zest, lemon juice, shallot, tomatoes, oil, vinegar, salt, pepper, Worcestershire sauce, hot sauce and horseradish in a large bowl. Let marinate 10 minutes, then stir in celery stalks and leaves. In a small bowl combine cream cheese, remaining horseradish and celery seed in a small bowl. Spread toast slices with horseradish mixture, then top with tomato mixture. Garnish if desired.
[Name] Chocolate Éclair Dessert [AuthorId] 2001471438 [AuthorName] NanaRhonda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-05T22:13:00Z [Description] The taste of an Éclair, the texture of a fluffy version of an Ice Cream Sandwich. The graham crackers in this dessert will magically transform overnight into something resembling the soft cookie part of an Ice Cream Sandwich. Heavenly. (I first tasted a version of this when a friend of mine made it. He wouldn't come off the recipe. It was so good, though, that I tried and tweaked and combined various recipes until I came up with this version. I hope you enjoy it, and please, pass the recipe along.) Be sure to prepare it ahead, and leave it alone until it is ready. It will be hard, but it will be worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "16", "1", "3", "2", "1", "8"] [RecipeIngredientParts] ["graham crackers", "graham crackers", "cream cheese", "milk", "instant vanilla pudding"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4220.6 [FatContent] 216.0 [SaturatedFatContent] 109.6 [CholesterolContent] 534.8 [SodiumContent] 5472.5 [CarbohydrateContent] 529.8 [FiberContent] 6.8 [SugarContent] 393.7 [ProteinContent] 59.2 [RecipeServings] nan [RecipeYield] 1 9 x 13 x 2-inch [RecipeInstructions] For Éclair: Line the bottom of a lightly-buttered 13x9-inch glass casserole dish with a single layer of \"WHOLE\" graham crackers - about 7&1/2 or 8 crackers. Place softened cream cheese in a medium-large bowl. Beat on low speed until smooth - allowing it to set for a bit longer if it isn't softened enough. Slowly beat in a small amount of the milk, incorporating the rest a bit at at time to ensure that the mixture will be lump-free. Sprinkle pudding mix across the surface and beat at low speed for 1 minute, or until thick. Fold in Cool Whip. Pour half the pudding mixture over the layer of graham crackers. Add a second layer of graham crackers and the remainder of the pudding. Top with a final (third] layer of graham crackers. Slightly heat the Chocolate Frosting in the microwave, and then drizzle/spread across the top in a thin layer. Refrigerate for at least 8-10 hours, but overnight is best. The sit-time is what transforms this dish into an éclair. (This dish holds its shape very well - it won't weep like most pudding-type desserts - so don't worry about it going soggy.]. Note: One 14 oz. box of Graham Crackers contains 3 packages. You'll use about one package for each layer. I use \"Original Flavored\" Graham Crackers for the bottom layer, and \"Chocolate Flavored\" Graham Crackers for the middle and top layers. You can use all one flavor if desired.
[Name] Grandma's Country Breakfast Gravy [AuthorId] 2001471438 [AuthorName] NanaRhonda [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-05T22:13:00Z [Description] Are you hankering for the Country Breakfast Gravy like Grandma used to make? Maybe some of you have never tasted REAL homemade gravy over fresh baked biscuits. That stuff they serve at most restaurants these days is usually out of a gallon can, or started from a mix in a bag. You can easily identify it because it has a slightly-gray undertone, kind of like cream of mushroom soup's color and texture. Don't get me wrong - I love cream of mushroom soup. But I wouldn't put it on a biscuit. Give this creamy, rich GRAVY a try. You'll get the hang of it quickly, and pretty soon, as your fame spreads, people will be hounding you to make it for them. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3/4", "1 1/2", "3", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["bacon grease", "all-purpose flour", "Carnation Evaporated Milk", "water", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.8 [FatContent] 12.9 [SaturatedFatContent] 7.7 [CholesterolContent] 46.4 [SodiumContent] 467.7 [CarbohydrateContent] 35.3 [FiberContent] 0.7 [SugarContent] 4.7 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pour the Evaporated Milk, water and 2 cups of the whole milk into a large bowl; set aside. Heat meat drippings/grease until hot, but not smoking. Slowly stir in the flour a small amount at at time until thoroughly incorporated and no lumps remain - (use a large, long-handled stainless steel cooking SPOON to stir the mixture with]. Cook over medium-heat for a few minutes, stirring as needed to keep from burning on bottom. The texture should be a medium-thin paste in thickness; add a bit more flour, or melted grease, if needed, until proper thickness is attained. Cook and stir a few minutes until the rue begins to turn a LIGHT tan color. Pour the cream mixture into the rue, and, using a large WHISK, quickly stir until all the ingredients are blended and no lumps remain. Stir in the salt and pepper. Cook over medium-high heat, stirring often with the stainless steel SPOON, until desired thickness is reached. You may need to add the remaining 1 cup of whole milk it it gets too thick. (Rembember, the gravy will continue to thicken a slight bit as it cools.] Remove from heat; place a piece of plastic wrap directly on top of the gravy surface to keep a skin from forming if not serving immediately. Note: You may stir in some breakfast sausage, (I use Jimmy Dean Original], that has been cooked and crumbled if desired. Just add this at the very end right before you remove the pan from the heat.
[Name] Sweet Potato Hash [AuthorId] 2001470522 [AuthorName] Meghan V. [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-04-05T22:13:00Z [Description] Fresh sweet potatoes, sliced onions and sweet apples cut and roasted with organic agave syrup, apple cider vinegar, olive oil and some spices makes this an earthy and delicious side dish. Healthy, digestive system friendly and yummy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001470522/xAHe77pRuOq6uFofcRl7_20170404_065857.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potatoes", "onions", "apples", "olive oil", "apple cider vinegar", "ground cinnamon", "ground nutmeg", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.3 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 9.1 [FiberContent] 1.6 [SugarContent] 4.0 [ProteinContent] 0.6 [RecipeServings] 12.0 [RecipeYield] 6 cups [RecipeInstructions] Preheat oven to 375 degrees or 350 if using a convection oven. Line baking sheet with tin foil, this makes for easy clean up and reduced oil usage for sticking. Peel and cut sweet potatoes into about 1\" cubes, rinse in water and place on prepared baking pan. Peel and slice onions in half lengthwise and again widthwise to make half moons and place with sweet potatoes. Use an apple corer to core and make first slice in apples, then cut apples once lengthwise and again widthwise ( I do not peel my apples as there are nutrients found in the skin, however the choice is yours alone] place on baking sheet. In a small bowl whisk up remaining 6 ingredients together until combined, then drizzle over mixture on baking sheet. Lightly use clean hand or spatula to toss together and covering mixture with sauce. Cover tented with tin foil and add 2 tablespoons of water to bottom of pan to assist in moisture retention, then place on middle rack of oven. About every 15 minutes, peel back foil, use spatula to toss ingredients around to prevent burning or dry spots, add another 2 tbsps. of water, recover and place back in oven. Before removing from oven check to ensure sweet potatoes are done, this can be done with your finger or fork. Peoples taste vary in respect to doneness so use your own judgement in regards to how your like you sweet potatoes. Serve warm with any meal or cool and bagged as a healthy on the go snack.
[Name] Yum Woon Sen Salad [AuthorId] 2001470032 [AuthorName] samsul h. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-04-05T22:14:00Z [Description] Yum Woon Sen or bean thread noodles salad is a popular dish in both inside and outside Thailand. I love how the bland noodles absorb the hot spicy sour dressing while the peanuts add the nutty, crunchiness to the salad. Best in the 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/2001470032/6Ma4H86XSacL4CRZa30w_Yum%20woon%20sen.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "1", "1/2", NA, NA, NA, "1", "2", "2", "2", "1", "1", "2 -3"] [RecipeIngredientParts] ["raw shrimp", "green onions", "tomatoes", "cucumber", "red onion", "cilantro", "mint", "roasted peanuts", "fish sauce", "warm water", "lime juice", "brown sugar", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1483.8 [CarbohydrateContent] 21.0 [FiberContent] 2.8 [SugarContent] 13.5 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Make the dressing first, combine all the ingredients in a small bowl. Use warm water to help the sugar dissolve, then put the dressing in the fridge to cool off. 2. Saute the shrimp over medium high heat in a little oil with salt and pepper. 3. Heat a medium-sized pot of water, it should NOT be boiling. Add the glass noodles and allow them to soften, it shouldn’t take more than a few minutes. Taste them to make sure they are soft, but not mushy. Then dump their warm water and cool them off with some ice cubes and cold water. You want to stop them from cooking and cool them off for the salad. 4. Let noodles drain really well before you add the dressing. 5. In a large bowl, combine all the ingredients and pour the dressing over it. Toss it well so the dressing gets to all the noodles. 6. Sprinkle the crushed peanuts over the top and Its ready to eat.
[Name] Pineapple Teriyaki Chicken [AuthorId] 2001470032 [AuthorName] samsul h. [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2017-04-05T22:15:00Z [Description] Everyone loves some teriyaki. This Pineapple Teriyaki Chicken is the tropical tastes of summer you will love. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001470032/nbspzbUGTqmiB9ewuXjw_12936651_10156782723840331_4161348591789104275_n.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Pineapple", "Poultry", "Tropical Fruits", "Fruit", "Meat", "Asian", "Easy"] [RecipeIngredientQuantities] ["6", "6", "3", "2", "2", "3", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "pineapple rings", "soy sauce", "fresh lime juice", "honey", "ketchup", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2068.6 [FatContent] 83.6 [SaturatedFatContent] 23.6 [CholesterolContent] 556.8 [SodiumContent] 4075.9 [CarbohydrateContent] 140.8 [FiberContent] 8.1 [SugarContent] 116.2 [ProteinContent] 191.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1.\tIn a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible. 2.\tPreheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes. Serve with white rice.
[Name] Green Breakfast Smoothie [AuthorId] 2001472247 [AuthorName] CleanFoodJunkie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-05T22:15:00Z [Description] Make and share this Green Breakfast Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Kid Friendly", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3 -4", "1", "1", "1/2", "1", "1 1/2"] [RecipeIngredientParts] ["spinach", "banana", "pineapple chunk", "cucumbers", "fresh ginger", "lemon juice", "turmeric", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.7 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 39.5 [FiberContent] 4.0 [SugarContent] 24.3 [ProteinContent] 1.9 [RecipeServings] 1.0 [RecipeYield] 20 oz [RecipeInstructions] Place all ingredients in blender. Blend 40-50 seconds until smooth. Enjoy! (Prefer a colder drink? Freeze banana and pineapple chunks the night before for a cool twist on this tasty morning catalyst!].
[Name] Bacon Blue Zoodle Salad [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-04-05T22:15:00Z [Description] Make and share this Bacon Blue Zoodle Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1/3", "1/3", "1/2", NA] [RecipeIngredientParts] ["fresh spinach", "blue cheese", "bacon", "fresh pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.7 [FatContent] 47.0 [SaturatedFatContent] 13.9 [CholesterolContent] 117.8 [SodiumContent] 1065.9 [CarbohydrateContent] 57.4 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 20.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients togethee. Toss & enjoy.
[Name] Chicken Ramen Broth [AuthorId] 2545728 [AuthorName] atarietta [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-04-05T22:15:00Z [Description] An easy and quick recipe for broth to pour over your favorite ramen noodles. This recipe is easily adapted; when adding carrots, you can add your favorite vegetables or whatever you have on hand! [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "3", "1/4", "2", "3", "1/8", "4"] [RecipeIngredientParts] ["garlic cloves", "onion", "low sodium soy sauce", "carrot", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.3 [FatContent] 2.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1150.1 [CarbohydrateContent] 4.0 [FiberContent] 0.4 [SugarContent] 1.6 [ProteinContent] 5.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a medium sized pot on medium-high heat. Add vegetable oil and onions. Cook for about 2 minutes until onions begin to soften. Add garlic, stir until fragrant (about 1 minute]. Add rice wine vinegar and soy sauce; cook for 2-3 minutes. Add carrots and chicken broth. Allow the broth to simmer together for at least 5 minutes to allow flavors to combine.

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