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[Name] Easy Strawberry Banana Cream Pie [AuthorId] 2001420967 [AuthorName] LJ7365 [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-04-05T22:16:00Z [Description] Make this easy graham cracker crusted pie in minutes! Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice. Press the mixture into a pie plate and bake at 350 for 7 minutes. Chill for about 20 min. While crust cools, slice bananas an strawberries into consistently sized slices. Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top. This is my first original recipe, Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001420967/HdqP1BS2SK9F1Mc6eoTw_20170404_185733%5B1%5D.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/3", "1", "1", "32", "2", "1 1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "brown sugar", "nutmeg", "allspice", "Cool Whip", "bananas", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.9 [FatContent] 38.3 [SaturatedFatContent] 29.9 [CholesterolContent] 20.3 [SodiumContent] 174.3 [CarbohydrateContent] 56.4 [FiberContent] 1.9 [SugarContent] 44.9 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix graham cracker crumbs, lite brown sugar, melted butter, nutmeg and all spice. Press the mixture into a pie plate and bake at 350 for 7 minutes. Chill for about 20 minute While crust cools, slice bananas an strawberries into consistently sized slices. Cover bottom of crust with cool whip, then lay down one layer of fruit, smooth another layer of cool whip over fruit, then decorate the top.
[Name] Strawberry Yum Yums [AuthorId] 2001439532 [AuthorName] Leetha R. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-05T22:16:00Z [Description] Make and share this Strawberry Yum Yums recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/531042/piu7vDgjTMWNSNQswQuw_10150320547973378.jpg" [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "8", "1"] [RecipeIngredientParts] ["strawberries", "water", "sugar", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 15.8 [FiberContent] 0.7 [SugarContent] 14.4 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] 8 us [RecipeInstructions] put in a blender mash up. mix everything together. pour them in cups. freeze tell hard but cold. serve them '' enjoy ''.
[Name] BANANa APPLE AND OAT BREAD [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-04-05T22:16:00Z [Description] Make and share this BANANa APPLE AND OAT BREAD recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/HcOPEcYvQ025V7sMCSDm_banana%20apple%201.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "3", "1/2", "1/2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["bananas", "apple", "eggs", "milk", "canola oil", "brown sugar", "self raising flour", "baking powder", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.4 [FatContent] 11.4 [SaturatedFatContent] 1.4 [CholesterolContent] 47.9 [SodiumContent] 64.6 [CarbohydrateContent] 67.5 [FiberContent] 2.8 [SugarContent] 41.5 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180c. grease and line bottom of a large loaf tin. mash 1 banana. using an electric mixer, lightly mix the mashed banana, eggs, milk and oil. beat in the sugar. add in the flour, oats and baking powder, beating until well combined. slice the 2 remaining bananas and peel, core and chop the apple. place half the batter into the tin and top with the sliced banana and apple. sprinkle with the cinnamon then top with the rest of the batter. cook for 50 - 60 minutes or until a skewer comes out clean. if browning too fast, cover with some foil. cool in the tin for 30 minutes then remove to a wire rack to cool completely. serve toasted. NOTE:can also used 8 chunks of canned apple, chopped instead of the fresh apple.
[Name] SAVOURY POTATO CAKE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-04-05T22:16:00Z [Description] This super tasty cake is a cheesy potato delight filled with ham and more cheese. It's served as a side to a main meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/vZrcBAWQNDhvJ0sQRfpA_potato%205%20this.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "50", "1", "3", "160", "3", "80", "1", "1", "250", "150", "1 1/2", "1/3", "2"] [RecipeIngredientParts] ["potato", "butter", "nutmeg", "eggs", "milk", "parmesan cheese", "salt", "black pepper", "mozzarella cheese", "ham", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.2 [FatContent] 27.7 [SaturatedFatContent] 14.9 [CholesterolContent] 152.7 [SodiumContent] 1471.3 [CarbohydrateContent] 38.7 [FiberContent] 3.7 [SugarContent] 3.1 [ProteinContent] 27.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease a 24 cm springform tin. peel then boil the potatoes in salted water. drain and mash well with a potato masher. move to a large bowl. add a pinch of nutmeg and the 50 g butter. stirring until the butter has melted. add eggs 1 at a time, stirring well after each addition. add the salami, 80 g of parmesan, milk and salt and pepper to taste. place half the potato mix into the springform tin and top with the mozzarella cheese and shredded ham. top with the rest of the mix. sprinkle liberally with the breadcrumbs and the 1/3 cup parmesan cheese. dot with the butter. cook for 45 - 50 minutes or util nicely brown on top. remove from oven and let sit for 10 minutes. serve as a side with meat and gravy and vegetables of choice.
[Name] QUICK AND EASY SWEET AND SOUR CHICKEN [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-05T22:17:00Z [Description] when you don't have a lot of time but you want a meal that is easy to make and delicious to eat. this is the one for you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/IeSYO5C0TtWoX0wnC6m8_sweet%20sour%201.jpg" [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", "439"] [RecipeIngredientParts] ["chicken breast fillet", "carrots", "onion", "red capsicum", "chili sauce", "pineapple chunks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.4 [FatContent] 4.7 [SaturatedFatContent] 1.0 [CholesterolContent] 106.7 [SodiumContent] 535.4 [CarbohydrateContent] 55.2 [FiberContent] 3.4 [SugarContent] 38.7 [ProteinContent] 37.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] in a large frypan, saute chicken in a little oil till cooked but not brown. drain and remove from pan. put aside. in same pan, saute the onion, capsicum and carrot in a little oil until onion is translucent. add the chicken back to the pan along with the jam, sauce and pineapple. bring to the boil stirring till jam is melted and well combined. turn heat down and simmer till vegetables are tender. serve with boiled rice.
[Name] CHOCOLATE SELF SAUCING PUDDING [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT40M [PrepTime] PT8M [TotalTime] PT48M [DatePublished] 2017-04-05T22:17:00Z [Description] Make and share this CHOCOLATE SELF SAUCING PUDDING 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/2001473142/vnkimN0S7Wh2tUPZcuS3_choc%20pud%203%20this.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "6", "1 1/2", "2/3", "3", "2 1/4", "6", "6"] [RecipeIngredientParts] ["self raising flour", "sugar", "milk", "canola oil", "eggs", "brown sugar", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.6 [FatContent] 22.8 [SaturatedFatContent] 3.0 [CholesterolContent] 76.2 [SodiumContent] 73.0 [CarbohydrateContent] 140.7 [FiberContent] 2.8 [SugarContent] 97.7 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius lightly grease a large, deep, baking dish. using an electric mixer, beat all the pudding ingredients together till well combined. pour into baking dish. stir the brown sugar and cocoa together till well combined and sprinkle evenly over the batter. pour the boiling water over the top of the sugar/cocoa mix. cook for approx 40 - 45 minutes or until a skewer comes out clean. let sit for 10 minutes before serving. serve with cream or ice cream.
[Name] Slow-Cooker Chicken Cacciatore [AuthorId] 78626 [AuthorName] Baz231 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-04-05T22:17:00Z [Description] Make and share this Slow-Cooker Chicken Cacciatore recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "European"] [RecipeIngredientQuantities] ["2", "1", "12", "2", "2", "3", "700", "2", "1", "2", "500", "1/3", "200"] [RecipeIngredientParts] ["extra virgin olive oil", "boneless skinless chicken thighs", "celery ribs", "carrots", "garlic cloves", "dried oregano", "sugar", "button mushrooms", "kalamata olive", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.8 [FatContent] 12.3 [SaturatedFatContent] 2.5 [CholesterolContent] 116.9 [SodiumContent] 784.1 [CarbohydrateContent] 24.1 [FiberContent] 5.1 [SugarContent] 12.5 [ProteinContent] 34.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1/2 the oil in a large frying pan or wok over medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for 5 to 10 minutes or until softened. Transfer to slow cooker. Heat remaining oil over medium-high heat. Cut chicken thighs in half or thirds,and cook in batches, for a few minutes each side or until just browned all over. Add to slow cooker. Add carrot, passata, stock, oregano and sugar to slow cooker. Stir gently to combine. Cover. Cook on low for 8 hours. Add mushrooms, beans and olives for the last hour of cooking. Stir gently to combine. Season with salt and pepper, and serve over cous cous, rice, pasta or noodles.
[Name] Grandma June's Breakfast Pizza [AuthorId] 2001365846 [AuthorName] btmansour04 [CookTime] PT17M [PrepTime] PT3M [TotalTime] PT20M [DatePublished] 2017-04-05T22:17:00Z [Description] Make and share this Grandma June's Breakfast Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3/4", "2 1/2", "2", "1/2", "5", "4", "8", "1"] [RecipeIngredientParts] ["milk", "salt", "pepper", "flour", "flour", "salt", "bacon", "Canadian bacon", "pork", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3154.3 [FatContent] 124.5 [SaturatedFatContent] 49.1 [CholesterolContent] 427.4 [SodiumContent] 6382.2 [CarbohydrateContent] 326.4 [FiberContent] 11.6 [SugarContent] 1.7 [ProteinContent] 168.9 [RecipeServings] 1.0 [RecipeYield] 8 People [RecipeInstructions] Preheat oven to 400*F. Cook in oven 15-20 minutes. Take out of oven. Let it cool down before you eat.
[Name] Best Ever Chicken a La King [AuthorId] 2001356926 [AuthorName] aylett [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-05T22:18:00Z [Description] This is the ultimate comfort food! So deliciously creamy that you'll want to make it over and over again! Serve over rice, biscuits, or toast. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001356926/vXJgDuQHSfSnvBGKulr7_20170405_082056.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "1", "1/4", "1 1/2", "1 1/2", "3/4", "1/2", "4", "4"] [RecipeIngredientParts] ["mushrooms", "green bell pepper", "butter", "all-purpose flour", "salt", "ground black pepper", "chicken bouillon powder", "milk", "hot water", "white wine", "chopped pimiento", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.0 [FatContent] 40.3 [SaturatedFatContent] 20.6 [CholesterolContent] 166.7 [SodiumContent] 1492.8 [CarbohydrateContent] 20.6 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 36.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes. Remove from heat. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly and thickened. Stir in bouillon, milk, wster, wine and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in chicken and pimento. Heat through. Serve over rice, biscuits or toast.
[Name] Apricot Tarragon Cocktail Cookies [AuthorId] 372409 [AuthorName] Adie264 [CookTime] PT20M [PrepTime] PT1H15M [TotalTime] PT1H35M [DatePublished] 2017-04-05T22:18:00Z [Description] Make and share this Apricot Tarragon Cocktail Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "2", "1/2", "8", "1", "1/3", "3/4", "2"] [RecipeIngredientParts] ["tarragon leaves", "sugar", "unsalted butter", "olive oil", "sea salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.0 [FatContent] 4.4 [SaturatedFatContent] 2.1 [CholesterolContent] 11.2 [SodiumContent] 29.9 [CarbohydrateContent] 5.6 [FiberContent] 0.2 [SugarContent] 2.3 [ProteinContent] 0.6 [RecipeServings] 60.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain. In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. Beat in the egg yolk until just combined, about 1 minute. Slowly drizzle in the olive oil and beat until smooth. Add the salt and flour and beat until just incorporated. Using a large spatula, fold in the apricots. Turn the cookie dough out onto a work surface and knead until it just comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to about 1/4 inch thick. Cut out cookies with a 1/2 inch cookie cutter, leaving the cookies in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until very firm. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Press cookies out from disks, reserving leftover dough to re-roll for more cookies. Place 1 inch apart on cookie sheet. Bake cookies for about 20 minutes until they are lightly golden; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely. Cookies may be frozen.
[Name] Salty Black and White Sesame Cocktail Cookies [AuthorId] 372409 [AuthorName] Adie264 [CookTime] PT20M [PrepTime] PT1H15M [TotalTime] PT1H35M [DatePublished] 2017-04-05T22:18:00Z [Description] Make and share this Salty Black and White Sesame Cocktail Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "1/3", "1", "1/2", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "fine sea salt", "unsalted butter", "egg", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.8 [FatContent] 2.8 [SaturatedFatContent] 1.3 [CholesterolContent] 9.0 [SodiumContent] 50.3 [CarbohydrateContent] 3.7 [FiberContent] 0.2 [SugarContent] 1.4 [ProteinContent] 0.7 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps. Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of waxed paper to 1/4 inch thick. Cut cookies with a 1/2 inch cookie cutter, leaving in the disk. Slide the wax paper-covered disks onto a baking sheet and freeze for at least 1 hour, until firm. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper. Peel off the wax paper, press out cookies and place on baking sheets, about 1 inch apart. Reserve leftover dough to re-roll and make more cookies. Lightly brush the cookies with the egg and sprinkle with the sesame seeds. Bake the cookies for 17-20 minutes until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes then transfer them to a wire rack and let them cool completely. Cookies may be frozen.
[Name] Tastee Tuna Salad [AuthorId] 91506 [AuthorName] KelliAnn [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-04-05T22:32:00Z [Description] This is a great tuna salad with bright flavors of lemon and parsley. Please only use fresh lemon juice and fresh parsley or it won't be the same. Serve well chilled. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/91506/BA53gUTuSoyU2JPitQZd_Tuna%20Salad.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "1", "2", "1/2", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["celery", "scallions", "parsley", "chunk light tuna", "garlic powder", "lemon pepper", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.9 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 29.8 [SodiumContent] 343.9 [CarbohydrateContent] 1.1 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 25.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients and mix well until combined. Taste your creation and see if it to your liking. Sometimes a just a little more lemon juice really perks it up. And, maybe a little more fresh parsley will also give it that little bit of 'extra' fresh flavor. Be sure to chill for at least 2-3 hours before serving. Serve with your favorite bread, toasted or not, and some lettuce and tomato. Enjoy!
[Name] Instant Pot Fajita Pasta [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-04-06T01:26:00Z [Description] Make and share this Instant Pot Fajita Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "5", "1 1/2", "1/2 - 1", "1/4", "1/8", "1/4", "1/4", "1/2", "1/2", "1", "10", "8", "1"] [RecipeIngredientParts] ["onion", "bell pepper", "garlic cloves", "chili powder", "cumin", "garlic powder", "onion powder", "oregano", "paprika", "salt", "pepper", "canned tomatoes", "dry penne pasta", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.2 [FatContent] 12.6 [SaturatedFatContent] 5.2 [CholesterolContent] 19.9 [SodiumContent] 772.5 [CarbohydrateContent] 58.8 [FiberContent] 8.6 [SugarContent] 4.7 [ProteinContent] 12.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Select saute and adjust to More for high heat. Allow to heat until pot reads HOT. Add oil. When oil is hot add meat, tossing to coat well. Saute until cooked through. Add onions, bell peppers, and garlic, along with spices. Stir well to coat; stir often and cook until veggies are slightly tender, about 2 minute. Add broth, tomatoes with all its juices, and dry pasta to the pot. Cover and select Manual for 6 - 8 minute Once done, quick release the pressure. Liquid should be mostly absorbed. Serve and top each portion with grated cheese.
[Name] OAMC BBQ Chicken Cornbread Casserole [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-04-06T01:49:00Z [Description] Make and share this OAMC BBQ Chicken Cornbread Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Canning [Keywords] "Freezer" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1", "1", "1/3"] [RecipeIngredientParts] ["boneless skinless chicken thighs", "green pepper", "yellow onion", "barbecue sauce", "sharp cheddar cheese", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.7 [FatContent] 11.7 [SaturatedFatContent] 4.9 [CholesterolContent] 87.4 [SodiumContent] 662.8 [CarbohydrateContent] 34.2 [FiberContent] 2.5 [SugarContent] 15.0 [ProteinContent] 18.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine all ingredients (except cheese & corn muffin mix into gallon freezer bag.].", "Thaw. Add chicken thighs, green pepper, onion & BBQ sauce to crockpot.", "Cover & cook on low for 4-6 hours until chicken is thoroughly cooked and onions & peppers are soft.", "Shred chicken m& return to crockpot. Cover with cheese.", "In a bowl, prep corn muffin mix according to directions. Pour corn muffin mix into crockpot.", "Add lid & cook on \"high\" setting for one hour or until cornbread is cooked completely." ]
[Name] OAMC Crockpot Stuffed Peppers [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-04-06T01:54:00Z [Description] Make and share this OAMC Crockpot Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Freezer"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "24", "1/2"] [RecipeIngredientParts] ["ground beef", "yellow onion", "garlic clove", "green bell peppers", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.4 [FatContent] 22.4 [SaturatedFatContent] 8.1 [CholesterolContent] 81.0 [SodiumContent] 869.5 [CarbohydrateContent] 32.8 [FiberContent] 6.8 [SugarContent] 20.0 [ProteinContent] 25.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large bowl, mix ground beef, onion, garlic & 2 T of pasta sauce. Separate mixture into four equal parts and firmly stuff into peppers. Add remaining pasta sauce to quart-sized bag. Add water to empty jar and shake and add to quart bag. Add bag of sauce to gallon bag and add stuffed peppers. Freeze. To prep: Dump into crock pot and cook on low for 6-8 hours.
[Name] Steak Casserole [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-04-06T12:11:00Z [Description] Make and share this Steak Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/I57c37u2S16qZkT81I8I_EC_Steak%20casserole.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Steak", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["600", "2", "1/2", "2", "1/2", "1", "350", "2", "1", "400"] [RecipeIngredientParts] ["beef round steak", "cornflour", "olive oil", "dried thyme", "bay leaf", "onions", "garlic cloves", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.7 [FatContent] 14.5 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 763.6 [CarbohydrateContent] 26.7 [FiberContent] 4.1 [SugarContent] 7.5 [ProteinContent] 5.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Coat each steak with corn flour mixed with Vegeta Natur. Brown the meat in 1 tablespoon of olive oil in a large frying pan. Transfer the meat to an ovenproof casserole dish with a well fitting lid. Sprinkle the thyme over the meat and add the bay leaf. Heat the remaining oil in the frying pan and fry the onions and the garlic until they turn a rich brown. Stir in the flour and slowly add the stock, constantly stirring to make a smooth sauce. Pour this over the meat and cover. Cook in the oven 160°C for about 2 hours. Do not remove the lid before the cooking time is over. Serve with mashed potatoes and green vegetables of your choice.
[Name] Savory Pease Porridge/Pudding (St. Patrick's Day Leftovers) [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-04-06T15:11:00Z [Description] This is an especially good way to use up some of your leftover broth from making your corned beef and cabbage (along with the other vegetables) after St. Patrick's Day. [Images] character(0) [RecipeCategory] European [Keywords] ["High Fiber", "High Protein", "Healthy", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6", "2", NA, NA] [RecipeIngredientParts] ["broth", "butter", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.4 [FatContent] 4.9 [SaturatedFatContent] 2.7 [CholesterolContent] 10.5 [SodiumContent] 655.0 [CarbohydrateContent] 40.5 [FiberContent] 16.8 [SugarContent] 5.9 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain the yellow split peas that you soaked in water overnight and put them in a large soup pot. Add 6 cups of broth, left over from your St. Patrick's Day corned beef and cabbage meal. Bring the liquid to a boil, skimming off any \"guck\" that comes to the surface. Reduce heat to medium low, and cook for 90 minutes, adding more broth as needed. After the split peas are soft, drain off any excess liquid. Add the butter and mash up the peas, seasoning with salt and pepper if needed. This can be served as a main dish or a side. Also good to use as a spread on bread.
[Name] Green Papaya Salad from Quick & Easy Thai Recipes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-06T20:32:00Z [Description] Make and share this Green Papaya Salad from Quick & Easy Thai Recipes 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/53/10/58/ewheqr3yQSCpRJEXOGCx_076%20Green%20Papaya%20Salad.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "5", "1", "2", "1", "1", "1", "1", "2", "1", "2/3"] [RecipeIngredientParts] ["chilies", "garlic cloves", "plum tomatoes", "jaggery", "light brown sugar", "roasted peanuts", "fresh lime juice", "limes", "fish sauce", "papayas", "jicama"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.3 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 777.7 [CarbohydrateContent] 32.3 [FiberContent] 5.2 [SugarContent] 17.1 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved. Add the papaya and mix together. Serve. Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
[Name] Thai Spring Rolls from Quick & Easy Thai Recipes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-04-06T20:44:00Z [Description] Make and share this Thai Spring Rolls from Quick & Easy Thai Recipes 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/33186/2s7uz1LESs6e5o2IrOyL_042%20Thai%20Spring%20Rolls.jpg" [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "5", "3", "1", "1/2", "7", "1", "1", "1", "2", "20", "2", "2", "1", "2", "4", "20"] [RecipeIngredientParts] ["chilies", "shallots", "soy sauce", "jaggery", "light brown sugar", "garlic cloves", "jicama", "oyster sauce", "lettuce", "bean sprouts", "pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.0 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 12.3 [SodiumContent] 200.6 [CarbohydrateContent] 13.2 [FiberContent] 0.9 [SugarContent] 6.2 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 20 rolls [RecipeInstructions] To Make the Sauce: Pound all the ingredients together in a mortar with a pestle until smooth. (Alternatively, combine the ingredients in a food processor and pulse to form a smooth paste.] Heat the sauce in a wok over medium heat, bring to a boil, then reduce the heat and simmer until thickened. Remove from the heat and cool. To Make the Spring Rolls: Heat the oil in a wok over medium head. Add the jicama and oyster sauce and sauté for 30 seconds. Remove from the heat and set aside to cool. Soften a spring roll wrapper in warm water and lay out on a work surface. Put a little of the lettuce, bean sprouts, pork rind, fried shallots, and jicama in the center of the wrapper. Add a little sauce and top with a slice of roasted pork and 2-3 shrimp slices. Fold the bottom of the wrapper up and over the filling. fold the left and right sides in to create a package. Roll the package up toward the top and brush a little water on the top edges of the wrapper to stick the package together. Repeat until you have used up all the fillings. Cut the rolls in half and serve with the remaining sauce. Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
[Name] Pizzelle Fritte from Naples and the Amalfi Coast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-04-06T21:04:00Z [Description] Make and share this Pizzelle Fritte from Naples and the Amalfi Coast 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/wVLcYNSQSGueD4JNkhiQ_040%20Fried%20pizzelle.jpg" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 1/4", "1", "4", "1", "1/4", "1", "1/3"] [RecipeIngredientParts] ["active dry yeast", "warm water", "salt", "all-purpose flour", "olive oil", "olive oil", "tomato sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.1 [FatContent] 5.2 [SaturatedFatContent] 1.0 [CholesterolContent] 1.8 [SodiumContent] 123.2 [CarbohydrateContent] 24.9 [FiberContent] 1.2 [SugarContent] 0.8 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 16 pizzelle [RecipeInstructions] ["To Make the Dough:", "Combine the yeast, water, and salt in a large bowl and stir to dissolve. Add the flour and olive oil and stir until combined. Kneading the dough for 1-2 minutes, form into a ball, cover the bowl with a cloth, and set aside in a warm place to rise, kneading the dough after 1 hour, and setting it aside for another hour until the dough has doubled in volume.", "Divide the dough into 16 portions. Form into balls and pat them into small oval shapes, about 3 inches (7.5 cm] long and 1 inch (2.5 cm] thick.", "Heat the 1/4 cup (60 ml] oil in a large 12-inch (30 cm] frying pan. Working in batches, fry the pizzelle until browned on all sides, 2-3 minutes. Repeat with the remaining pizzelle, adding more oil if necessary. Remove with a slotted spoon and drain on paper towels.", "To serve, arrange the pizzelle in layers on a serving dish and top each with 1 tablespoon tomato sauce and about 1 teaspoon Parmesan. Serve hot.", "Recipe courtesy of Naples and the Amalfi Coast. Get the book here: https://www.amazon.com/Naples-Amalfi-Coast-Silver-Kitchen/dp/0714873853." ]
[Name] Roast Chicken Tabbouleh from Adventures in Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-04-06T21:21:00Z [Description] Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
[Name] Silky Zucchini Quinoa Soup With Roasted Garlic [AuthorId] 1414716 [AuthorName] Itneedslemonjuice [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2017-04-07T03:34:00Z [Description] I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha. [Images] character(0) [RecipeCategory] Lactose Free [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "2", "1/2", "2", "4", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["garlic", "onion", "zucchini", "quinoa", "dill", "water", "silken tofu", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 899.1 [FatContent] 25.8 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 4757.0 [CarbohydrateContent] 134.5 [FiberContent] 15.3 [SugarContent] 22.2 [ProteinContent] 42.7 [RecipeServings] nan [RecipeYield] 1 Pot of Soup [RecipeInstructions] First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes. While the garlic roasts, saute the onions and zucchini. Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through. Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking. If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.
[Name] Ginny's Blueberry Muffins [AuthorId] 211521 [AuthorName] NanciY [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2017-04-07T11:40:00Z [Description] My sister gave me this recipe. Wonderfully easy and very tasty, these are a keeper! Just make sure that you keep the blueberries frozen right up until you add them to the batter. You can also substitute other add-ins - chocolate chips, blackberries, whatever. Equally awesome! [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1", "1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "cinnamon", "sugar", "butter", "eggs", "milk", "vanilla", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.6 [FatContent] 9.1 [SaturatedFatContent] 5.4 [CholesterolContent] 52.8 [SodiumContent] 194.1 [CarbohydrateContent] 37.6 [FiberContent] 1.0 [SugarContent] 20.6 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 Muffins [RecipeInstructions] Combine dry ingredients in a large mixing bowl. Cream butter and sugar. Add eggs, one at a time until blended. Stir in milk and vanilla. Add wet ingredients to dry and mix until just combined. Don't overmix. Gently fold in frozen blueberries. Divide between muffin tins, filling about 1/2 full. Sprinkle tops with sugar. Bake at 375' for 20 to 24 minutes.
[Name] Roasted Shrimp Stock [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-04-07T15:35:00Z [Description] The easiest, most flavorful shrimp stock you will ever make! Every time we eat shrimp, I save the shells and heads (either cooked or uncooked), pack them into freezer-safe bags, squeeze out any exceess air and freeze. I have used them up to a year afterwards, and usually wait until I have 2-3 bags full to make a whole bunch of stock at a time. If you save your chinese soup containers from takeout, they are great for freezing stock! If you aren't as frugal as I (LOL) you can purchase these containers from any restaurant supply store. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/64/kKTWDyK6QlW0pjxzceXK_shrimp%20stock%201.jpg" [RecipeCategory] Stocks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "3", "1 1/2", "1", "1", "3", "4", "1/2", "8", "2", NA] [RecipeIngredientParts] ["olive oil", "water", "onion", "celery", "garlic cloves", "fresh parsley", "peppercorns", "bay leaves", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.5 [FatContent] 5.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 29.8 [CarbohydrateContent] 3.4 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] 16 cups [RecipeInstructions] Preheat oven to 375 degrees. Toss shrimp shells with olive oil and garlic salt and spread evenly over an aluminum foil lined baking sheet or roasting pan. If they are not in a single layer, spread over two pans. Roast in oven for 15-20 minutes or until well-browned. Combine all ingredients except for sea salt in a large stockpot and bring to a boil, then lower heat, cover and simmer for one and a half hours. If you prefer a richer stock, boil at a medium heat uncovered so that the water evaporates and the stock tastes as you'd like. You will end up with less stock this way. Add salt to taste in the last 10 minutes. Tip: I actually rinse my aluminum foil with all the browned bits (called fond in cooking terms] in a large bowl with my water to get all the amazing flavor this brown stuff provides and use that water in the stock. You don't have to do this, but it will make your stock all the richer! Strain out solids with a large colander first, discarding solids. Re-strain the stock with fine strainer to remove the finer debris, pressing the solids with a spoon and scraping the bottom of the fine strainer into the stock to get all the goodness. Use immediately, or place in freezer-safe containers and freeze up to 6 months. Great for shrimp bisque, any rice dish with seafood that requires stock like paella or jambalaya, gumbo, etouffee, etc. Enjoy!
[Name] Pan Baked Lemon Almond Tart [AuthorId] 287505 [AuthorName] Joybean [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-07T19:10:00Z [Description] This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/65/ICgPcsj3RwGYAtrLuhQ8_40573_1454949285_0.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2 - 3/4", "1", "1/2", "1/2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["eggs", "sugar", "salt", "lemon", "butter", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.0 [FatContent] 31.3 [SaturatedFatContent] 11.9 [CholesterolContent] 234.4 [SodiumContent] 171.4 [CarbohydrateContent] 32.7 [FiberContent] 3.3 [SugarContent] 26.4 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.", "Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.", "When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve." ]
[Name] CREAMY CHILLI CHICKEN [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-07T19:11:00Z [Description] Make and share this CREAMY CHILLI CHICKEN recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/uGESu5G5SQ6STEPSRzkg_chilli%20this.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "3", "750", "125", "1", "1", "300"] [RecipeIngredientParts] ["chicken breast fillet", "onion", "red capsicum", "green capsicum", "garlic", "hot chili powder", "cumin powder", "cheese", "salt", "black pepper", "penne pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.5 [FatContent] 57.9 [SaturatedFatContent] 33.6 [CholesterolContent] 293.7 [SodiumContent] 851.0 [CarbohydrateContent] 50.0 [FiberContent] 7.1 [SugarContent] 2.3 [ProteinContent] 46.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] cook the pasta according to directions on packet. drain and put aside. in a large deep frypan, in a little oil, saute chicken till cooked through but not brown. drain and put aside. using the same pan, saute the onion, capsicum, onion and garlic until capsicum is tender. add the chicken back to the pan along with the chilli and cumin. stir to coat chicken. add the cream and the cheese. stir until cheese is melted. add in the pasta and stir till combined. simmer until pasta is heated through. serve.
[Name] CREAMY FRENCH ONION CHICKEN [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-07T19:16:00Z [Description] Make and share this CREAMY FRENCH ONION CHICKEN recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/VwEECLRlG87aHPeBsCng_french.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "250", "400", "40", "120", "4", "1"] [RecipeIngredientParts] ["chicken breast", "cream cheese", "bacon", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1249.7 [FatContent] 87.4 [SaturatedFatContent] 44.1 [CholesterolContent] 378.3 [SodiumContent] 1315.6 [CarbohydrateContent] 51.1 [FiberContent] 4.5 [SugarContent] 6.3 [ProteinContent] 64.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] dice the chicken breasts. in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain. add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup. stir till soup is dissolved. cook on low heat for 10 minutes. stir occasionally. while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool. add the spinach to the chicken and cook, stirring, until wilted. if the sauce is a bit too thick, add a little more cream. serve over mashed potato. crumble some bacon over each serve.
[Name] BANANa AND WHITE CHOCOLATE SQUARES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT8M [TotalTime] PT28M [DatePublished] 2017-04-07T19:17:00Z [Description] Make and share this BANANa AND WHITE CHOCOLATE SQUARES 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/2001473142/Sd7lzXmrS3aj1IcWKxiM_b%20an%20w.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["113", "225", "4", "1", "2", "1/2", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "white chocolate", "bananas", "sugar", "eggs", "salt", "vanilla", "self raising flour", "bicarbonate of soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.9 [FatContent] 8.8 [SaturatedFatContent] 5.3 [CholesterolContent] 33.0 [SodiumContent] 147.5 [CarbohydrateContent] 31.7 [FiberContent] 1.0 [SugarContent] 19.6 [ProteinContent] 2.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["preheat oven to 180 Celsius line a swiss roll tin with baking paper.", "in a heat proof bowl over a pot of boiling water, melt the chocolate and butter. remove from heat.", "stir in the sugar, then the bananas, then the eggs, salt and vanilla.", "stir in the flour until well combined. then spread into tin.", "cook for 20 - 25 minutes until golden on top and a skewer comes out clean.", "cool in tin for 10 minutes then remove to wire rack to cool completely.", "dust with icing sugar. cut into squares to serve." ]
[Name] CHOCOLATE RASPBERRY MUFFINS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-04-07T19:19:00Z [Description] Make and share this CHOCOLATE RASPBERRY MUFFINS recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/JI6CQaPITow0cR9FfCNw_choc%20rasp.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/4", "1", "150", "1", "2", "200"] [RecipeIngredientParts] ["self raising flour", "salt", "caster sugar", "buttermilk", "eggs", "fresh raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.5 [FatContent] 17.4 [SaturatedFatContent] 2.5 [CholesterolContent] 42.4 [SodiumContent] 110.0 [CarbohydrateContent] 49.2 [FiberContent] 2.8 [SugarContent] 24.6 [ProteinContent] 6.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["preheat oven to 180 Celsius line 2 x 6 hole XL muffin tins with 9 XL muffin wrappers.", "place the flour, cocoa, salt and sugar into a large bowl.", "in a smaller bowl, whisk the eggs ten add the oil and buttermilk. whisk all together.", "tip the egg mixture into the flour mixture and stir till well combined. stir in raspberries.", "3/4 fill muffin wrappers.", "cook for approximately 25 - 30 minutes or until they spring back when lightly tapped and a skewer comes out clean.", "NOTE. for smaller muffins follow above directions but just use smaller muffin papers and tins." ]
[Name] GEM SCONES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-04-07T19:24:00Z [Description] When I was a kid, my mother made gem scones all the time. You had to use special cast iron "gem irons". these are a bit hard to get these days so the 1/2 round tins work quite well. maybe not quite as dainty a scone as the original but the taste is still there. as long as the tins are hot, the mixture rises up instead of overflowing the holes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/YFaYhArTeTePHiVz21ew_gem.jpg" [RecipeCategory] Breads [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["90", "4", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "self raising flour", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.2 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 24.9 [SodiumContent] 62.0 [CarbohydrateContent] 10.6 [FiberContent] 0.3 [SugarContent] 2.1 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 200 Celsius place 1/2 round patty pan tins on a baking tray and heat till VERY HOT before making mix. alternatively if you are lucky enough to have gem irons, use them. using an electric mixer, cream butter and sugar until light and fluffy. add the eggs one at a time, beating well after each addition. fold in 1/2 the flour and salt then the milk then the rest of the flour. remove patty pan tins from oven , still on the tray to retain heat, and fill each patty pan. cook 12 - 15 minutes until golden on top. serve warm with butter or any filling you like. I serve some with butter and jam and some with lemon curd.
[Name] COCa COLa MEATBALLS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-07T19:26:00Z [Description] Who would have thought that Coca Cola and meatballs would go together. add in a few other ingredients and you have an amazingly delicious meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/jWgYjkaGTRCf86Z69SQH_coke%20meat.jpg" [RecipeCategory] Meatballs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["500", "1/2", "1", "1/2", "1/4", "1/4", "1/4", "2", "1/2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["hamburger", "egg", "onion", "green capsicum", "salt", "ground black pepper", "garlic", "onion", "green capsicum", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.0 [FatContent] 21.4 [SaturatedFatContent] 7.9 [CholesterolContent] 159.0 [SodiumContent] 700.3 [CarbohydrateContent] 28.7 [FiberContent] 2.0 [SugarContent] 13.5 [ProteinContent] 39.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius spray a baking dish with cooking spray. in a large bowl, mix all the meatball ingredients together then roll into golf ball sized balls. place balls in a single layer into the baking dish. in a small bowl, mix together all the sauce ingredients then pour over the meatballs. cook for 50 - 60 minutes until sauce is bubbly and meatballs are cooked. turn the balls once during cooking. when the meatballs are almost ready to serve, remove from oven and mix 2 tablespoons of cornflour with enough water to make a thin paste and stir through the meatballs to thicken the sauce. return to oven for 5 minutes then serve. serve with mashed potato and vegetables of choice.
[Name] Pizza Hut Creamy Italian Dressing [AuthorId] 2001474767 [AuthorName] Mike D. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-07T19:27:00Z [Description] Make and share this Pizza Hut Creamy Italian Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "3/4", "1/2"] [RecipeIngredientParts] ["Miracle Whip", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.9 [FatContent] 14.9 [SaturatedFatContent] 2.9 [CholesterolContent] 7.8 [SodiumContent] 579.9 [CarbohydrateContent] 6.4 [FiberContent] 0.0 [SugarContent] 4.8 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 2 Cups [RecipeInstructions] Pour the Olive Garden dressing in a mixing bowl. Whisk in the Miracle whip and cheese. Add additional Italian seasoning to taste. Thats it! As close as I can remember to the real stuff.
[Name] Pizza [AuthorId] 2001365838 [AuthorName] chrisdw81410 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-04-07T19:31:00Z [Description] Make and share this Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "2 1/2", "2", "1/2", "1/2", "1", "1", "2", "1 1/2", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["warm water", "all-purpose flour", "salt", "kale", "mozzarella cheese", "chicken", "bacon", "garlic powder", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 930.1 [FatContent] 54.4 [SaturatedFatContent] 16.1 [CholesterolContent] 102.4 [SodiumContent] 1374.9 [CarbohydrateContent] 81.6 [FiberContent] 6.6 [SugarContent] 8.6 [ProteinContent] 28.2 [RecipeServings] 5.0 [RecipeYield] 1 1 [RecipeInstructions] Preheat oven to 425F. Dissolve yeast in warm water. Stir in flour, oil, and salt and beat vigorously with a wooden spoon until combined. Cover and allow to rest in a warm place for 20 minutes. .Cook the bacon and then crumble it. Set aside. Combine egg and milk. Cut chicken into small cubes. Dip the chicken in the egg mixture and then bread with the bread crumbs. Fry the chicken in leftover grease from bacon and the ¼ cup of oil. Grease a large pizza pan with oil. Pat the pizza dough evenly into the prepared pizza pan and prick the dough thoroughly with a fork. Add some of the chicken and cheese to the crust. Bake for about 10 minutes or until the crust just begins to brown. Add some butter to the edge of the crust before the dough is finished cooking. Allow the crust to cool. Rinse the kale and then toss in garlic powder. Put the sauce on the pizza. Place the kale, chicken, cheese, and bacon on the pizza. In that order. Bake in the oven for 15 minutes or until cheese is good and melted.
[Name] Ground Turkey Chili [AuthorId] 2001474808 [AuthorName] sjlee02 [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2017-04-07T19:32:00Z [Description] Make and share this Ground Turkey Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1", "1", "1", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1 1/2"] [RecipeIngredientParts] ["ground turkey", "onion", "green pepper", "red kidney beans", "stewed tomatoes", "tomato paste", "chili powder", "garlic powder", "oregano", "cumin", "paprika", "black pepper", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.1 [FatContent] 8.4 [SaturatedFatContent] 2.1 [CholesterolContent] 65.3 [SodiumContent] 703.7 [CarbohydrateContent] 32.2 [FiberContent] 9.3 [SugarContent] 8.1 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Over medium heat spray a large dutch oven with non stick cooking spray. Saute ground turkey, green pepper, and onion until lightly browned and onion and pepper are soft. Add the remaining ingredients plus the water and stir well. Cook over medium heat for thirty minutes.
[Name] Kani Salad [AuthorId] 2001474998 [AuthorName] Anonymous [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-07T19:34:00Z [Description] Whisk the first seven ingredients together for the dressing. Taste for seasoning and set aside. Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and apples in a food processor (or julienne by hand) and place in the bowl. Toss with the dressing. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/4", "1/2", "1", "2", NA, "4"] [RecipeIngredientParts] ["chili sauce", "rice vinegar", "sugar", "paprika", "ginger", "salt", "apples", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 59.0 [CarbohydrateContent] 13.7 [FiberContent] 2.4 [SugarContent] 10.2 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Whisk the first seven ingredients together for the dressing. Taste for seasoning and set aside. Shred the crab sticks by hand and place in a large bowl. Shred the cucumber and apples in a food processor (or julienne by hand] and place in the bowl. Toss with the dressing.
[Name] Chicken and Pasta [AuthorId] 2001475883 [AuthorName] darapernell [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-04-07T19:41:00Z [Description] Make and share this Chicken and Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2 - 3/4", "1 1/2 - 2", "1/4", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "bacon bits", "heavy whipping cream", "eggs", "tri-color spiral pasta", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 988.2 [FatContent] 59.6 [SaturatedFatContent] 28.4 [CholesterolContent] 336.0 [SodiumContent] 1247.4 [CarbohydrateContent] 68.9 [FiberContent] 2.7 [SugarContent] 5.2 [ProteinContent] 43.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine bite size chicken pieces and Italian dressing and set aside to marinade for 1 hour or so. Cook pasta to desired texture and drain. Return to pan. Pour melted butter over pasta and stir. Put bacon bits and Parmesan cheese in small bowl. Cook chicken on med-high heat until thoroughly cooked. Drain off any excess marinade or juice. Add to pasta. In small saucepan, warm cream and eggs, stirring constantly. Do not let the eggs solidify. Once egg mixture is warm, pour over cheese mixture in bowl and stir thoroughly. Add cheese mixture to pasta and chicken. Return to stove for a few minutes to let the cheese melt completely.
[Name] Shakshuka [AuthorId] 124449 [AuthorName] Kendra [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-07T19:42:00Z [Description] This recipe is one that I got from Taste of Home. It was posted there by a person named Ezra Weeks. It can be made for either breakfast, lunch, or dinner. Both my DH and I loved the flavors! I served this with toasted English muffins and sliced fresh pears. The eggs can e topped with cheese if desired. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Southwest Asia (middle East]", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1/2", "1/2", "4", "4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic clove", "cumin", "chili powder", "chili sauce", "salt", "lemon pepper", "tomatoes", "eggs", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.6 [FatContent] 24.0 [SaturatedFatContent] 5.1 [CholesterolContent] 372.0 [SodiumContent] 800.4 [CarbohydrateContent] 17.6 [FiberContent] 4.7 [SugarContent] 9.6 [ProteinContent] 15.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a non-stick skillet heat oil over medium heat. Add onion. Cook and stir 4 - 6 minutes until tender. Add next 6 ingredients and cook for an additional minute. Add tomatoes and cook for an additional 3 - 5 minutes, until mixture is thickened, stirring occasionally. With the back of a spoon, make four wells in the tomato mixture. Top each well with cilantro, if desired, then break an egg into each well. Cook for 4 to 7 minutes until eggs are cooked to desired doneness.
[Name] Fish and Veggie Tacos [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-07T19:43:00Z [Description] Make and share this Fish and Veggie 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/2001338859/sBPNPM3SSyPXy4xg83lA_14.jpg" [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1/2", "1", "4", "1", "1/2", "1/4", "4", "12"] [RecipeIngredientParts] ["haddock fillet", "lemon juice", "butter", "garlic powder", "black pepper", "dried oregano", "tomatoes", "cilantro", "sweet onion", "lime juice", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.2 [FatContent] 33.3 [SaturatedFatContent] 9.4 [CholesterolContent] 61.3 [SodiumContent] 346.6 [CarbohydrateContent] 36.0 [FiberContent] 12.3 [SugarContent] 5.5 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 400 degrees. Soak the haddock fillets in lemon juice. Let stand for about 10 minutes, turning fillets halfway through. Melt butter in a 9\" x 13\" baking pan. Drain fillets and place in pan. Season with garlic powder, pepper and oregano. Bake in preheated oven for 10 minutes; remove from oven and turn fillets. Bake for another 10 minutes or until fish flakes easily with fork. While the fish is baking, dice the tomatoes, chop the cilantro and finely mince the onion. Combine in a large bowl and drizzle with lime juice. Mix well. Peel and slice the avocados. An easy way to peel an avocado: with a sharp knife, slice the avocado in half and twist. Remove the pit (it can either be scooped out with a spoon or take a sharp knife and gently tap the seed with the blade of the knife so that it wedges into the seed. Pull the seed out with the knife.] Slice the avocado and peel off the skin. Remove the fish from the oven and shred with two forks. Place 2 to 3 tablespoons of fish into each taco shell; top with 3 tablespoons tomato mix and fresh avocados. Serve with rice and black beans. Serves 4 to 6.
[Name] Piña Colada Cherry Pie [AuthorId] 2001475995 [AuthorName] Joey W. [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-04-07T19:46:00Z [Description] I couldn't find a simple fruit pie recipe that blended cherries, pineapple, and coconut, so I made one. Feel free to experiment with the ratios of fruits or add your own twist. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001475995/ir0uoqzXSNyCl4hpDvOy_Pina%20Colada%20Pie%20Sliced.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["cherry pie filling", "pineapple tidbits", "crushed pineapple", "coconut flakes", "sugar", "cornstarch", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.9 [FatContent] 20.1 [SaturatedFatContent] 7.7 [CholesterolContent] 27.1 [SodiumContent] 300.7 [CarbohydrateContent] 75.4 [FiberContent] 4.7 [SugarContent] 27.5 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Mix cherry pie filling, pineapple tidbits (drained], crushed pineapple (drained], coconut flakes, sugar, and cornstarch. Place in pie crust and dot with butter. Add top crust and brush with egg. Cook at 375 for approximately 50 minutes. Enjoy!
[Name] Grilled Grapefruit and Honey Chili Flatbread [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2017-04-07T19:46:00Z [Description] Brighten traditional winter dishes and days with the sunshine and nutrients found inside Florida Grapefruit. At its peak from January to April, this fruit is perfect for enhancing both sweet and savoury meals with the perfect blend of juiciness, tanginess and sophistication. Harvested in the unique subtropical climate of Florida, the versatile super fruit can be eaten on its own or used to brighten a dish, increase its nutritional value, and spruce up your favourite recipes. Use the sweetness of fresh Florida Grapefruit to flavour a one-of-a-kind flatbread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/rpbL2ciTrGQMEGzqmjVI_88964H.jpg" [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "125", "1/2", "2", "1/2", NA, NA, NA, "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "grapefruit", "fresh mozzarella cheese", "chicken", "prosciutto", "avocado", "arugula", "watercress", "honey", "red chili pepper", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1000.8 [FatContent] 70.2 [SaturatedFatContent] 22.4 [CholesterolContent] 98.9 [SodiumContent] 798.9 [CarbohydrateContent] 70.2 [FiberContent] 7.6 [SugarContent] 38.9 [ProteinContent] 32.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a small bowl, combine honey, chili pepper and garlic and set aside. Grill flatbreads four minutes on each side and transfer to lined baking sheet. Heat grill pan over high heat. In a medium bowl, toss quartered grapefruit with olive oil. Grill grapefruit one minute each side and set aside. Evenly distribute mozzarella, grilled grapefruit, chicken, sliced prosciutto and avocado over flatbread and season with salt and pepper. Bake flatbread for 6 minutes until cheese is melted. Finish with fresh arugula and watercress. Drizzle with honey chili sauce. Serve warm.
[Name] Chocolate Biscuit Cake [AuthorId] 1802234245 [AuthorName] SpS119 [CookTime] nan [PrepTime] PT3H30M [TotalTime] PT3H30M [DatePublished] 2017-04-07T19:47:00Z [Description] Recipe Credit: Darren McGrady, Royal Chef http://www.today.com/recipes/queen-elizabeth-favorite-dessert-food-chocolate-biscuit-cake-t109969 [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "4", "4", "4", "8", "1", "8", "1"] [RecipeIngredientParts] ["butter", "unsalted butter", "granulated sugar", "dark chocolate", "egg", "dark chocolate", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.0 [FatContent] 32.3 [SaturatedFatContent] 18.8 [CholesterolContent] 43.5 [SodiumContent] 128.5 [CarbohydrateContent] 39.2 [FiberContent] 6.4 [SugarContent] 14.8 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1. Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper. 2. Break each of the biscuits into almond size pieces by hand and set aside. 3. In a large bowl, combine the butter and sugar until the mixture starts to lighten. 4. Melt the 4 ounces of the dark chocolate and add to the butter mixture, stirring constantly. 5. Add the egg and beat to combine. 6. Fold in the biscuit pieces until they are all coated with the chocolate mixture. 7. Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. 8. Chill the cake in the refrigerator for at least 3 hours. 9. Remove the cake from the refrigerator and let it stand. 10. Meanwhile, melt the 8 ounces of dark chocolate in a double boiler or saucepan on the stove top over low heat. Slide the ring off the cake and turn it upside down onto a cake wire. 11. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife. 12. Allow the chocolate to set at room temperature. 13. Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate. 14. Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
[Name] Bill and Richard's Lasagna [AuthorId] 2001453557 [AuthorName] richard_placervill [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-07T19:48:00Z [Description] Make and share this Bill and Richard's Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1/2", "1/4", "1", "1", "10", "1/4", "1/4", "1", "1", "12"] [RecipeIngredientParts] ["ground beef", "low-moisture part-skim mozzarella cheese", "part-skim ricotta cheese", "parmesan cheese", "fresh parsley", "egg", "cremini mushrooms", "broccoli", "onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.6 [FatContent] 25.4 [SaturatedFatContent] 11.0 [CholesterolContent] 115.6 [SodiumContent] 865.5 [CarbohydrateContent] 60.9 [FiberContent] 6.1 [SugarContent] 14.6 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] 1 13 x 9 inch Casserole [RecipeInstructions] Heat oven to 350° F. Lightly grease with coconut oil a 13 x 9-inch casserole dish. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended. Do not drain meat, stir in sliced mushrooms, chopped broccoli, and diced onion and simmer 5 minutes. Stir in pasta sauce and sliced olives. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture. Bring to simmer and stir until blended. Preparing Lasagna dish: Spread 1/4th of meat sauce onto bottom of 13 x 9-inch casserole dish. Top with a layer of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1/4th of meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with lid. Bake 1 hour or until heated through, removing lid after 45 minute. Let stand 15 minute before cutting to serve.
[Name] Shrimp Spinach Bacon Alfredo [AuthorId] 2001057631 [AuthorName] jazgbl [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-04-07T19:50:00Z [Description] This recipe is from Tasty Buzzfeed: https://www.youtube.com/watch?v=uHf7cDhh-r0. Putting it on here for easy access. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/70/0/p7VqxdodQZSXirSL855L_20170407_023950.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Spinach", "Pork", "Greens", "Vegetable", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "1/4", "1", "1/2", "1", "1/4 - 1/2", "3", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "shrimp", "spinach", "onion", "salt", "black pepper", "heavy cream", "spaghetti", "bacon", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1024.7 [FatContent] 66.7 [SaturatedFatContent] 34.9 [CholesterolContent] 478.9 [SodiumContent] 3000.5 [CarbohydrateContent] 53.0 [FiberContent] 3.0 [SugarContent] 2.6 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-cook the pasta and bacon and set aside. Chop up the garlic, onion, parsley, and bacon and set aside. Heat oil over medium heat in a large pot. Cook the garlic and the shrimp until the shrimp is pink, then remove the shrimp. Add the spinach, onions, salt, and pepper, cooking until the onions are translucent. (For those that don't like onions, I remove some of the onions before adding the cream]. Pour in the cream and bring to a boil. Add the pasta, stir until the pasta is evenly cooked. Mix in the cooked shrimp, bacon, parmesan, and parsley until the cheese is melted.
[Name] Homemade Fruit Roll Treats [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT6H5M [PrepTime] PT5M [TotalTime] PT6H10M [DatePublished] 2017-04-07T20:12:00Z [Description] Make and share this Homemade Fruit Roll Treats 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/1938173/mFLeRnTPqfxrspMknPeQ_89239H.jpg" [RecipeCategory] Fruit [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["frozen mixed berries", "liquid honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 2.9 [FiberContent] 0.0 [SugarContent] 2.9 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 170°F.", "Add thawed mixed berries and honey to a food processor and purée until smooth, about 30 seconds.", "On a parchment paper lined baking sheet, slowly pour purée out into a 10”x15” rectangle, ensuring fruit is very evenly spread.", "Cook for 6 hours until entire surface of fruit is dry to touch and no longer yields under fingertip pressure.", "Remove from oven and allow to cool to room temperature.", "Carefully remove dried fruit from parchment paper. Using scissors or a sharp knife, cut fruit into 1.5” strips. Roll strips from end to end and place in an airtight container." ]
[Name] Grilled Chicken Soup [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-04-07T20:26:00Z [Description] April showers bring May flowers, but that doesn't mean you have to stay indoors and avoid using your barbecue. Get outside and grill with some delicious recipes to bring a little cold weather comfort food to your dinner table. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/Z371JXIqSkyT6WlQZa9Q_89522H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -5", "1", "4 -5", "1", "2 -3", "3", "1/4", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["carrots", "sweet onion", "fingerling potatoes", "celery", "chicken breasts", "beer", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.9 [FatContent] 36.8 [SaturatedFatContent] 19.9 [CholesterolContent] 151.3 [SodiumContent] 759.8 [CarbohydrateContent] 20.1 [FiberContent] 2.4 [SugarContent] 7.4 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Coat grill with olive oil and pre-grill carrots, sweet onion, fingerling potatoes and chicken breasts. Cook through three quarters of the way to allow final cook in the soup. Cool and chop all into hearty sized cubes.", "In a large pot combine chicken stock, hot sauce, cream and beer. Stir well.", "Add chopped ingredients and simmer soup for 1 hour.", "To thicken soup so consistency is more like a stew, stir in a little flour.", "Serve in bowls topped with crumbled blue cheese.", "Pair with a beer and enjoy." ]
[Name] Chocolate Brownie Truffles [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-04-07T20:33:00Z [Description] Whip up these flourless and gluten-free chocolate truffles for a delicious snack. Created by Ontario Bean Growers, you'd never know the secret ingredient is black beans. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/FQMsf345RlDnxkrO3TSA_89416H.jpg" [RecipeCategory] Beans [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1/2", "1/3", "3/4", "3/4"] [RecipeIngredientParts] ["black beans", "eggs", "vanilla extract", "sea salt", "butter", "white sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.6 [FatContent] 3.6 [SaturatedFatContent] 2.0 [CholesterolContent] 30.0 [SodiumContent] 80.6 [CarbohydrateContent] 11.7 [FiberContent] 2.3 [SugarContent] 6.3 [ProteinContent] 2.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350º (180ºC].", "In a food processor or blender, add beans, 2 eggs and vanilla. Pulse several times until beans are broken up. Add 1/2 cup of cocoa powder and blend until smooth and no lumps remain.", "In a large bowl, cream the butter, sugar and salt. Add remaining egg and mix well. Add bean mixture. Stir until well incorporated.", "Grease an 8x8-inch square baking dish. Pour in batter, tapping lightly to remove any bubbles. Bake for 35 to 45 minutes, or until toothpick inserted into centre of brownie comes out clean.", ". Allow brownie to cool to room temperature. In a large bowl add brownie and crumble. Chill for 1 hour.", "Line a cookie sheet with parchment paper. Once brownie crumble is firm, remove from fridge and form into 1-inch balls. Place on cookie sheet and chill for 15 minutes.", "In a large bowl, add remaining 1/4 cup of cocoa powder. One at a time, roll chilled truffles in cocoa powder, tapping off any excess. Serve on a platter or store in an airtight container, separating the layers with parchment." ]
[Name] Healthy Morning Glory Muffins [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-04-08T03:31:00Z [Description] Make and share this Healthy Morning Glory Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "2", "1/2", "2/3", "1", "1/2", "1/2", "1/2", "1", "1", "2", "2/3", "1"] [RecipeIngredientParts] ["raisins", "flour", "flour", "whole wheat flour", "baking powder", "baking soda", "salt", "cinnamon", "rolled oats", "buttermilk", "brown sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.8 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 16.3 [SodiumContent] 216.5 [CarbohydrateContent] 30.8 [FiberContent] 1.8 [SugarContent] 15.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["Preheat oven to 400 degrees. Grease 12 muffin cups.", "In a large bowl, toss the first 3 ingredients with the 2 tbsp flour.", "In a separate large bowl, combine remaining all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, cinnamon and oats.", "In a medium bowl, whisk together buttermilk, oil, brown sugar and egg, breaking up any clumps of sugar. Add buttermilk mixture to flour mixture and stir until just moistened. Stir in carrot mixture until just combined.", "Divide batter among muffin cups and bake until a toothpick inserted into center of a muffin comes out clean, 20 to 25 minutes. Let cool on a wire rack for 5 minutes, then turn muffins out of pan onto rack to cool." ]
[Name] GINGERBREAD APPLE CAKE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-04-08T23:42:00Z [Description] Make and share this GINGERBREAD APPLE CAKE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/NsENxRmhSVnNttRCLugL_ginger.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["115", "1", "1/2", "1", "1", "1 1/2", "1", "2", "2", "1", "1/2", "400", "1", "30", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "egg", "applesauce", "self raising flour", "baking soda", "ground cinnamon", "ground ginger", "mixed spice", "nutmeg", "pie apples", "icing sugar", "milk", "vanilla essence"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.2 [FatContent] 8.5 [SaturatedFatContent] 5.2 [CholesterolContent] 36.3 [SodiumContent] 187.1 [CarbohydrateContent] 48.2 [FiberContent] 1.8 [SugarContent] 30.0 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease sides and line bottom of 24 cm springform tin. using an electric mixer, cream butter and sugar. add vanilla, egg and applesauce. with mixer on low, beat in dry ingredients. spoon 3/4 mix into tin and place pie apple across the mix, not quite to the edges. place the rest of the mix in blobs over the apple. cook for approx 50 minutes or until a skewer comes out clean. cool in tin for 10 minutes then remove to wire rack to cool completely. glaze if desired. GLAZE: mix all together until smooth and spoon over cake. allow to harden.
[Name] PEANUT BUTTER M&M BARS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-09T00:21:00Z [Description] Make and share this PEANUT BUTTER M&M BARS 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/2001473142/ukLXLjFASBC8ItvIgP77_peanut.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["227", "2", "2", "3", "1", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "peanut butter", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.2 [FatContent] 20.1 [SaturatedFatContent] 9.7 [CholesterolContent] 45.4 [SodiumContent] 158.3 [CarbohydrateContent] 45.0 [FiberContent] 1.6 [SugarContent] 32.8 [ProteinContent] 6.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease and line a 9 x 13 baking dish with baking paper. using an electric mixer, beat together butter and sugar until light and fluffy. add the egg, peanut butter, and vanilla. turning the mixer to low, add the flour and beat till well combined. stir in 1 1/2 packets of M & Ms. press cookie dough into baking dish. press the rest of the M & M's into the top of the dough. bake for 20 to 25 minutes. until golden on top. cool completely in dish. cut into squares to serve.
[Name] CHEESY SPINACH AND SALAMI STROMBOLI [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-04-09T00:45:00Z [Description] Make and share this CHEESY SPINACH AND SALAMI STROMBOLI 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/2001473142/LDqUa19FSyicX2vrUseq_stromboli.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["57", "2", "2", "2 1/4", "1", "1", "4 1/2", "1", "1/4", "200", "2", "2", "200", "100", "450"] [RecipeIngredientParts] ["butter", "sugar", "milk", "active dry yeast", "sugar", "egg", "plain flour", "salt", "fresh spinach", "garlic", "olive oil", "feta cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.4 [FatContent] 18.5 [SaturatedFatContent] 10.4 [CholesterolContent] 60.9 [SodiumContent] 613.4 [CarbohydrateContent] 36.1 [FiberContent] 1.5 [SugarContent] 2.8 [ProteinContent] 14.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes. stir in the butter, egg, flour, sugar and salt. knead the dough for about 15 minutes. the dough will be soft and sticky. form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour. ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients. when the dough is almost ready -- in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted. put aside. punch the dough down and tip out onto a well floured board. roll out to a rectangle about 1/4 inch thick. sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach. crumble the feta cheese over the top of the spinach. next place the salami over the feta. finish with another 200 grams pizza cheese. starting on a longer side, roll the topped dough up like a swiss roll. gently lift and place the roll on a baking tray lined with baking paper. once on the tray, bring the two ends of the roll together to form a circle. pinch the two ends together. using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through. cover with a teatowel and let rise for another 3/4 hour. heat the oven to 180°C. brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water]. sprinkle with the rest of the pizza cheese. cook for 30 - 35 minutes, or until it's golden and cooked through. cool for a few minutes before slicing.
[Name] Chuck Roast With Balsamic and Dijon [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-04-09T16:54:00Z [Description] Discovered in an online search for recipes for a Pampered Chef Deep Covered Baker, I tweaked the cooking time and added instructions for making a gravy from roast juices. Thanks to TheWickedNoodle blog for sharing original recipe and photo. This roast is flavorful, moist & yields a delicious gravy. And making a pot roast is all about the gravy, right? ! [Images] character(0) [RecipeCategory] Roast [Keywords] "Oven" [RecipeIngredientQuantities] ["4", "1", "1", "5", "1", "2 - 2 1/2", "1/3", "2", "2", NA, NA, "2 -3"] [RecipeIngredientParts] ["small red potato", "fresh thyme", "yellow onion", "Dijon mustard", "canola oil", "kosher salt", "fresh ground pepper", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.8 [FatContent] 17.6 [SaturatedFatContent] 6.5 [CholesterolContent] 149.7 [SodiumContent] 455.9 [CarbohydrateContent] 15.4 [FiberContent] 1.7 [SugarContent] 2.6 [ProteinContent] 50.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300°F. Heat oil in a large Dutch oven over med-high heat. Season chuck roast well with salt and pepper, add to pan and brown well on all sides (a few minutes on each side]. Remove roast and set aside. Add chopped onion to drippings in pot and reduce heat to medium. saute onions until soft, about 5 minutes. Add balsamic vinegar, increase heat to medium-high and boil until reduced and slightly syrupy, abiut 4-5 more minutes. Stir in Dijon. place onion mixture in bottom of Pampered Chef Deep Baker (or your favorite Dutch Oven]. Set seared roast on top of onions. Pour in beef broth in a quantity to submerge 1/2 of the roast for Braising. (Too much broth will Boil your roast.] Place thyme sprigs on top of roast. Cover and place in oven for 2 hours. Add carrots and potatoes to pot, cover and return to oven. continue cooking for 2 hours. Separate juices; remove thyme sprigs; cover roast and vegetables to keep warm. Make a roux for your gravy: In a small bowl combine 1/4 cup beef stock and flour until smooth. Pour into large skillet and turn heat to medium. Using a whisk, stir constantly until mixture browns. Reduce heat of skillet to Low. Add roast juices with onion chunks (or strain juices if you prefer a smoother gravy] to the roux in the skillet. Whisk until juices are incorporated. Simmer gravy, whisking occasionally, until gravy reaches desired consistency. Season with salt and pepper to taste. Serve and enjoy!
[Name] Irish Pan Haggerty [AuthorId] 424540 [AuthorName] coffee31807 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-09T17:08:00Z [Description] Potatoes, Layered with crispy bacon and caramelized onions, topped off with a generous layer of melted cheese. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3 -4", "1", "5 -6", "1 - 1 1/2", NA, "1 - 1 1/2"] [RecipeIngredientParts] ["bacon", "yellow onion", "potatoes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.1 [FatContent] 7.1 [SaturatedFatContent] 3.7 [CholesterolContent] 16.0 [SodiumContent] 283.8 [CarbohydrateContent] 35.7 [FiberContent] 4.2 [SugarContent] 2.8 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["In an oven-proof skillet over medium heat, heat a small amount of oil or butter and add the onions and a pinch of white sugar. Cook, stirring often, until onions are golden, about 10 minutes. Remove from pan and place in a small bowl. In the same pan, fry the bacon until browned and slightly crisp. Remove from the pan and combine with the onions.", "In the same pan, arrange a layer of sliced potatoes in the bottom of the pan. Sprinkle with 1/3 of the onion/bacon mixture. Add another layer of potatoes and another 1/3 of the onion/bacon mixture. Season lightly with salt and pepper. Add another layer of potatoes and the final 1/3 of the onion/bacon mixture. Top with a final layer of potatoes. Pour about a cup of chicken stock over the potatoes. The goal is to cover the bottom and com up the sides just a bit. You may need a bit more if you skillet is larger.", "Increase the heat to medium high and bring the stock to a boil. Cover the pan with a lid or piece of foil and reduce the heat to low. Simmer for 15 - 20 minutes, or until the potatoes are tender.", "Heat your oven broiler with the rack in the top position. Uncover the pan and place the skillet under the broiler for about 5 minutes, or until the top potatoes have browned. Remover and top with grated cheese. Return to broiler and heat until cheese is melted and browned, about 5 minutes. If you have any excess stock left in the pan, simply spoon it off." ]
[Name] Fresh Lemonade [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-09T19:11:00Z [Description] Make and share this Fresh Lemonade 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/1136781/24DqnZLOTYOnWcOCYkM9_Screenshot%20at%20Apr%2009%2015-07-19.png" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "14", "2"] [RecipeIngredientParts] ["sugar", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 27.1 [FiberContent] 0.1 [SugarContent] 25.7 [ProteinContent] 0.1 [RecipeServings] 16.0 [RecipeYield] 16 cups [RecipeInstructions] Combine sugar and 1 cup of water in a microwave safe bowl. Microwave for 3 minutes, stirring every one minute until all the sugar is dissolved. If after three minutes there is still undissolved sugar, microwave for a minute longer. Add the lemon juice and simple syrup to a 1 gallon pitcher, mix well. Add the rest of the 13 cups of water. Chill prior to serving. Enjoy!
[Name] The Best Homemade Alfredo Sauce Ever [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-09T20:57:00Z [Description] This actually was pretty darn delicious. I used an entire 8 ounces of cream cheese, and It was terrific. Recipe courtesy of The Recipe Critic. Serving size is estimated. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "4", "1/2", "1", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "garlic", "garlic powder", "salt", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.2 [FatContent] 42.0 [SaturatedFatContent] 25.9 [CholesterolContent] 138.6 [SodiumContent] 433.6 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a medium sauce pan, add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. Bring to a simmer and continue to cook for 3 to 5 minutes or until it starts to thicken. Toss with your favorite pasta.
[Name] Pierogi Casserole Recipe [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-04-10T03:33:00Z [Description] from https://www.pillsbury.com/recipes/pierogi-casserole/41752407-8882-4b8e-8336-b24cf2cc4d46?utm_source=Email_newsletter&utm_medium=email&utm_campaign=PB_03_28_2017&vcode=AQAAAAAM9sovZkugW2o6-6TyRaEdygnUjT8NcTiwM4vssgpIEM95wqatQYZOeT04cLqoY6YmdAfRu-H2gZy6XFkURpNNfCCBBlejvhLmcL0sdSF3vQ#reviewDiv [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1/2", "1/8", "1", "1/2"] [RecipeIngredientParts] ["frozen potato and onion pierogies", "water", "cream cheese", "sour cream", "vegetable broth", "fresh coarse ground black pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.6 [FatContent] 24.8 [SaturatedFatContent] 14.8 [CholesterolContent] 75.8 [SodiumContent] 291.7 [CarbohydrateContent] 3.3 [FiberContent] 0.3 [SugarContent] 2.4 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375°F. Spray12x8-inch (2-quart] glass baking dish with cooking spray. Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes. Stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. In medium bowl, mix cream cheese, sour cream, broth, and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping]. Pour cream cheese mixture evenly over pierogies. Cover with foil. Bake 22 to 27 minutes or until center is heated through. Uncover and top with remaining cheese. Bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.
[Name] CHEATS DOUGHNUTS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-10T04:28:00Z [Description] Don't like making dough but the kids want doughnuts. this quick and easy cheats recipe tasted like the real thing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/X7jEVgwFSftONrdJH7Z9_banana%20roll%201.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "2", "1/4", "1/2", "2", "3", "6 -8", "6 -8", "1 -2"] [RecipeIngredientParts] ["eggs", "water", "sugar", "ground cinnamon", "bananas", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.5 [FatContent] 21.6 [SaturatedFatContent] 2.9 [CholesterolContent] 32.0 [SodiumContent] 148.8 [CarbohydrateContent] 33.7 [FiberContent] 1.8 [SugarContent] 17.2 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["in a wide bowl, whisk the eggs with the water until well combined. put aside.", "in a wide bowl, mix the sugar and cinnamon together. put aside.", "using a sharp knife, push the knife through the middle of each roll, lengthwise, from end to end but not quite all the way through. you are just making a pocket in the roll.", "FOR THE BANANA \"DOUGHNUTS\":", "cut the bananas in half lengthwise, then in half again so that a piece fits in each roll.", "fill a frypan with about an inch of oil and heat on medium high heat.", "when hot, dip 3 - 4 rolls (or how ever many you can fit in the pan] in the egg, coating them all over then place them in the hot oil.", "fry, turning, to evenly brown each side. remove from pan, shake off excess oil then roll in the cinnamon sugar.", "serve hot as they are, or as a dessert with custard or ice cream.", "TO MAKE THE JAM OR NUTELLA \"DOUGHNUTS\":", "split the rolls as above and fill with a couple of heaped teaspoons of jam or nutella.", "cook as above.", "NOTE: the amount of bananas you use just depends on how many you wish to make. they are optional. just make the jam and nutella if desired." ]
[Name] Bhindi Bhaji [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2017-04-10T06:42:00Z [Description] Make and share this Bhindi Bhaji 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/1803567427/oTMU5XoUTtqSe7gULi0J_bhindi%20bhaji.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/97/yZdeTuKOQXe2oD0n0EyN_bhindi%20bhaji%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/10/97/M4XEmgfMSa6w9sDswJh3_okra%20april%20s.jpg"] [RecipeCategory] Vegetable [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["300", "2", "1", "1", "6 -8", "1", "1", "1/2", "2", NA, "1"] [RecipeIngredientParts] ["okra", "olive oil", "whole cumin seed", "onion", "garlic cloves", "chili powder", "ground coriander", "turmeric", "tomatoes", "salt", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.9 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 23.3 [CarbohydrateContent] 12.7 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Soak the okra in fresh cold water for around 30 minutes then let it dry completely. Top and tail the okra then cut into 30mm lengths. Heat the oil in a wok and add the cumin seeds. When the seeds begin to pop, add the chopped onion and garlic. Stir fry until the onion is translucent. Still in the chili powder, coriander seeds and turmeric and stir fry for about a minute. Add the okra and mix well. Turn the heat to low, cover the pot and cook for about 5 minutes. Add the chopped tomatoes and salt, mix well, re-cover and cook for a further 5 minutes. Serve garnished with the fresh coriander.
[Name] Nashville Hot Chicken [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2017-04-10T15:22:00Z [Description] Make and share this Nashville Hot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["4 -5", NA, "2", "2", "1 1/2", "1", "1", "1", "1", "2", "1", "1", "1", "2", "1", "1/4", "3 1/2", "1", NA, "2", "2", "1", "2", "1", "1/2", "3/4"] [RecipeIngredientParts] ["chicken pieces", "buttermilk", "bay leaves", "salt", "paprika", "onion powder", "garlic powder", "chili powder", "pepper", "dried oregano", "dried basil", "ground cayenne pepper", "eggs", "buttermilk", "all-purpose flour", "baking powder", "butter", "ground cayenne pepper", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1052.1 [FatContent] 62.9 [SaturatedFatContent] 15.3 [CholesterolContent] 215.1 [SodiumContent] 2641.2 [CarbohydrateContent] 71.8 [FiberContent] 3.9 [SugarContent] 11.2 [ProteinContent] 49.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk all of the Spice Rub seasonings together in a small bowl. Remove 1 1/2 tablespoons Spice Rub to a large bowl along with 2 cups buttermilk and 2 bay leaves. Add chicken and toss to coat. Cover and refrigerate for 3 hours up to overnight. When ready to cook, remove 1 teaspoon Spice Rub to a medium bowl for your Nashville Hot Sauce. Stir in all remaining Nashville Hot Sauce ingredients except butter (oil will be separated – you will combine later]. Prepare your Buttermilk Egg Wash by whisking 2 eggs together with 1 cup buttermilk and 1/4 cup hot sauce in a medium bowl. Prepare Flour Breading by whisking 3 1/2 cups flour, 1 tablespoon baking powder and all remaining Spice Rub spices together in a large bowl. Working with 1 piece of chicken at a time, dredge chicken in Flour, shake of any excess, coat in Buttermilk Egg Wash, shake of any excess, then dredge once more in Flour, shake of any excess and place chicken on a baking rack. Repeat until all chicken is coated. Add enough vegetable oil to your Dutch oven until oil measures 3” deep. Heat over medium high heat until oil registers 375 degrees F. Add 3-4 chicken pieces to your Dutch oven in a single layer, cover, and cook 7 minutes. Flip chicken over, cover and continue to fry until chicken’s internal temperature reaches 160 degrees or 165 degrees for dark meat, about 5-7 minutes. Remove fried chicken to paper towel lined baking sheet. Repeat until all chicken is cooked. Meanwhile, vigorously whisk in melted butter to your Nashville Hot Sauce until smooth. Let chicken cool slightly then brush with desired amount of Sauce. You can adjust the spiciness of your chicken by simply adding more or less Nashville Hot Sauce.
[Name] Samosas (Fried) [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-04-10T18:57:00Z [Description] I modified my baked samosa recipe significantly to make this, then decided to fry it. It's not as healthy, but I'd say it's worth the extra calories. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/4bCGw1jHQ0a0ZuyOTYw7_IMG_0712.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Indian", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/4", "6", "3/4", "1", "1", "4", "2", "1", "1", "1", "1", "2", "2", "1", "1", "4"] [RecipeIngredientParts] ["self rising flour", "light butter", "water", "ground fenugreek", "kosher salt", "olive oil", "russet potatoes", "onion", "ginger", "garlic clove", "cilantro", "lemon juice", "turmeric", "garam masala", "chili peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.8 [FatContent] 6.7 [SaturatedFatContent] 2.4 [CholesterolContent] 5.8 [SodiumContent] 398.7 [CarbohydrateContent] 25.2 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Peel potatoes, cut the larger ones in half, and boil for 20 minutes or until soft. Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Knead the dough until dry ingredients are fully blended. Wrap in plastic wrap and set aside for 20 minutes. Heat 2 tablespoons of olive oil in a pan. Add ginger, garlic, and coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro, lemon juice, turmeric, peppers, and garam masala. Stir fry for 2 minutes. Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Set aside and allow to cool. Heat enough oil to immerse the largest samosa to 375°F. Divide dough into 8 equal portions. Use a rolling pin, roll a piece of dough into a 5\" oval, as flat as you can make it. Cut in half. Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half. Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling. Fry samosas, ensuring that they aren't crowded in the pan. Remove and place on cooling rack when golden brown.
[Name] White Chocolate Glaze [AuthorId] 2001454774 [AuthorName] rlrosa [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-04-10T21:47:00Z [Description] Make and share this White Chocolate Glaze 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/2001454774/eoRTQWnpRAGzQUp9PG3v_IMG_0308.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "4"] [RecipeIngredientParts] ["white chocolate chips", "light corn syrup", "water", "unsalted butter", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.8 [FatContent] 4.2 [SaturatedFatContent] 2.6 [CholesterolContent] 6.6 [SodiumContent] 9.0 [CarbohydrateContent] 7.3 [FiberContent] 0.1 [SugarContent] 5.4 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place all ingrediants in microwave safe bowl. microwave in 10 second intervals. dip doughnuts in chocolate sprinkle with chopped strawberries. Note chocolate glaze can be made by switching out white chocolate chips with semi sweet chocolate chips.
[Name] Three Ingredient Chicken Teriyaki [AuthorId] 2001477414 [AuthorName] Cassy M. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-04-10T21:47:00Z [Description] Make and share this Three Ingredient Chicken Teriyaki 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/2001477414/sFNwl9kRTt2J8z2axfqa_chicken.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.0 [FatContent] 31.6 [SaturatedFatContent] 9.1 [CholesterolContent] 217.9 [SodiumContent] 4237.7 [CarbohydrateContent] 12.1 [FiberContent] 0.7 [SugarContent] 7.5 [ProteinContent] 78.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in Zipper bag or bowl. let sit in refrigerator anywhere from 30 minutes to 5 hours. pour entire contents in a large deep skillet. cook until chicken is fully cooked and sauce is thickened. we like to serve as a sandwich with fresh tomatoes, greens, and pineapple slices on a Kings Hawaiian Sweet bread roll, but you can serve it however you want.
[Name] Sweet and Spicy Shrimp [AuthorId] 2001470522 [AuthorName] Meghan V. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-10T21:47:00Z [Description] Make and share this Sweet and Spicy Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["shrimp", "garlic cloves", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 7.2 [FiberContent] 0.3 [SugarContent] 5.3 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mince garlic and place in saucepan. Add orange juice. Add red pepper flakes. Boil on medium to reduce While boiling rinse shrimp and pat dry with a paper towel. Add shrimp when sauce has reduced to a silky consistency and continue to cook for about 5 minutes depending on size of shrimp.
[Name] Healthy Vegetable Chunk Salad With Orange Vinaigrette [AuthorId] 2001420967 [AuthorName] LJ7365 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-10T21:48:00Z [Description] Healthy and easy, use your favorite veggies to concoct your signature summertime salad! I like mine basic - tomatoes, cucumbers, snap peas, and grapes (Red and black grapes add great color)! Dress to your liking - my wife has her with honey mustard, so I mix hers seperately. The main portion is dressed for the rest of us with an orange vinaigrette ... This recipee is GREAT when the vegetables are nce and firm, and the marination of anything thats left is a great treat for lunch the next day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001420967/FDKn5KPMStWVMF5MZLI1_20170405_172904.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "16", "16", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "tomatoes", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.4 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 23.7 [CarbohydrateContent] 104.4 [FiberContent] 9.2 [SugarContent] 85.3 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the cucumber into the size of your preference. I prefer mine about the size of a strawberry. Cut the tips off the snap peas. Cut the grapes on half. Combine cucumber, peas and grapes into bowl and mix with dressing. add tomatoes last to keep them from getting smashed, then stir them lightly. Keep chilled for a fresh, crisp side dish or summertime main course!
[Name] Poppy Seed Chicken [AuthorId] 766786 [AuthorName] The Southern Belle [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-04-10T21:48:00Z [Description] Make and share this Poppy Seed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "16", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["chicken", "sour cream", "butter", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3362.7 [FatContent] 296.9 [SaturatedFatContent] 144.2 [CholesterolContent] 881.8 [SodiumContent] 5851.1 [CarbohydrateContent] 65.4 [FiberContent] 2.7 [SugarContent] 21.0 [ProteinContent] 112.6 [RecipeServings] nan [RecipeYield] 1 13x9 dish [RecipeInstructions] Shred boiled chicken, set aside. Mix soup and sour cream, add shredded chicken. Pour chicken mixture into baking dish. Melt butter in bowl, then crumble both sleeves of Ritz crackers and add to melted butter. Stir crackers and butter, then add poppy seeds. Spread cracker mixture over chicken mixture. Bake at 350 degrees for 30 minutes or until golden brown. Bake at 350 degrees for 30 minutes or until golden brown.
[Name] Bacon Brown Sugar Green Beans [AuthorId] 766786 [AuthorName] The Southern Belle [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-10T21:48:00Z [Description] Don't let the name discourage you! With both bacon and brown sugar, this side dish is sure to please. I'm asked to bring these sweet green beans every year to family functions (and birthdays too). TIPS I cook the bacon pieces in a skillet until about halfway done before removing from heat and placing on paper towels to help absorb some of the grease. Skipping this process can cause your dish to be exceedingly greasy. If you desire crispier bacon, cook the pieces just a little longer than halfway done, since fully cooking the bacon pieces prior to baking will cause them to burn from the extra cooking in the oven. If you'd like the bacon pieces more tender rather than crispy, you can cover the dish with foil during all or part of the cooking, depending on preference :) [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "1/2", "1", "4", "1"] [RecipeIngredientParts] ["bacon", "butter", "brown sugar", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3555.5 [FatContent] 232.0 [SaturatedFatContent] 104.5 [CholesterolContent] 449.8 [SodiumContent] 3492.7 [CarbohydrateContent] 334.7 [FiberContent] 44.7 [SugarContent] 267.2 [ProteinContent] 66.9 [RecipeServings] nan [RecipeYield] 1 13x9 dish [RecipeInstructions] Cut bacon into small (bitesize] pieces and place in a warm skillet. Cook bacon pieces halfway (cook longer if you want crispier bacon] and set aside on a paper towel covered plate. Melt butter in bowl and stir in brown sugar until combined. Season brown sugar mixture with garlic salt (about 1-2 tsps]. Drain green beans and add to baking dish. Pour brown sugar mixture over green beans, gently stirring if needed. Top green beans with half-cooked bacon pieces. Bake at 350 degrees for 30 minutes. Bake at 350 degrees for 30 minutes.
[Name] Smore-On-A-Stick [AuthorId] 2001477211 [AuthorName] NJGminecraft -. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-10T21:48:00Z [Description] This delicious recipe is so fun and easy to make! Enjoy a smore without having to set up a campfire. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001477211/5tkU2UjGR2SxQXymDQO6_WIN_20170408_16_27_33_Pro.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "10", "3", "9"] [RecipeIngredientParts] ["marshmallows", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.5 [FatContent] 4.6 [SaturatedFatContent] 2.5 [CholesterolContent] 3.0 [SodiumContent] 46.1 [CarbohydrateContent] 18.4 [FiberContent] 0.6 [SugarContent] 12.8 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] First, you will want to clean off your cooking space. Then, take your Chocolate Chips and put them in a microwavable bowl and stick them in your microwave for 1:30. Open your skewers. Take ten out and put them in the corner of your cooking area. Open your bag of marshmellows. Take your graham crackers, and put them in a plastic bag and SMASH 'EM. Then, take the powdered graham crackers and pour them in a bowl. Take your melted chocolate chips and stir them until they are a liquid-ish substance. Next, take one of your marshmallows, and twist them around in the melted chocolate chips and then twist them in your smashed graham crackers. Repeat this step 9 more times. When done, place them on a pan with a cooking sheet. DO NOT SET THE OVEN! To store them place each one in one small ziplock bag with the back of the skewer sticking up. (See Image 2]. Sit down with your friends and have a good yummy snack!
[Name] Crazy Crust Pizza [AuthorId] 2001306480 [AuthorName] margie3 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-04-10T21:48:00Z [Description] Make and share this Crazy Crust Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1/2", "1", "1", "1/2", "1/4", "1", "1", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "butter", "sour cream", "egg", "ground beef", "onion", "ground beef", "fresh tomato", "colby", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 901.3 [FatContent] 68.0 [SaturatedFatContent] 35.3 [CholesterolContent] 279.1 [SodiumContent] 1247.5 [CarbohydrateContent] 24.3 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 47.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat oven 425 degrees, bake for 20-25 minutes. To make batter combine first 5 ingredients in mixing bowl, stir until blended~~~batter will be slightly lumpy. Spread batter in a lightly greased and floured pie pan~~~~bottom and sides. Brown ground beef (or chicken] and layer last 6 ingredients over the crust. Just use your imagination for the toppings.
[Name] Cake Mix "Up-Sizer" [AuthorId] 778319 [AuthorName] Foodie2000 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-10T21:49:00Z [Description] Increase cake mix size. Three-Ounce Cake Mix “Up-sizer” Adapted from the Better Homes & Gardens New Cook Book for white and yellow cake recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/08/qwcDlNPQQZqEg4QiHs4u_24095865628.jpg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1461.2 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1046.5 [CarbohydrateContent] 345.3 [FiberContent] 5.1 [SugarContent] 200.1 [ProteinContent] 19.4 [RecipeServings] 1.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] In a clean, dry bowl combine; flour, sugar, baking powder, and baking soda. Whisk all ingredients together and store in a clean, dry mason jar. When you wish to increase a 15.25-ounce cake mix to 18.25 ounces, add three ounces of this mix (6 tablespoons] to your existing cake mix. Some mixes may require more than three ounces of mix to make them 18.25 ounces.
[Name] No Butter Lactation Cookies [AuthorId] 2001479064 [AuthorName] An Nguyen [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-10T21:49:00Z [Description] I can't believe there's NO BUTTER! Looking for a healthier alternative to satisfy your sweet tooth and improve lactation? Try these oatmeal lactation cookies with white chocolate chips and dried cranberries. They're soft, healthy and best of all... YUMMY! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/09/01491910157.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001479064/6jDskmhyTfScVwBFa3kL_2017-04-01%2021.44.38.jpg"] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Oatmeal", "Breakfast", "Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1/2", "1", "1/2", "1/2", "1 1/2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["water", "flax seed meal", "applesauce", "light brown sugar", "egg", "vanilla extract", "baking soda", "salt", "oats", "brewer's yeast", "dried cranberries", "white chocolate chips"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 381.3 [FatContent] 7.3 [SaturatedFatContent] 2.8 [CholesterolContent] 25.5 [SodiumContent] 257.5 [CarbohydrateContent] 72.3 [FiberContent] 5.0 [SugarContent] 33.5 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] 26 cookies [RecipeInstructions] Preheat oven to 350 degrees. Mix the water and flaxseed meal and let sit for 3 minutes. Beat applesauce and light brown sugar well. Mix in egg. Add flaxseed mixture and vanilla extract, beat well. Sift together brown rice flour, brewer's yeast, baking soda and salt. Mix in dry ingredients with wet ingredients. Stir in oats, white chocolate chips and dried cranberries. Scoop 1 inch balls onto a baking sheet. Bake for 15-17 minutes.
[Name] Mom's Old Fashioned Potato Salad [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-04-10T21:49:00Z [Description] This is the way my mom made potato salad. She would put all the dressing ingredients in a mason jar and make one of the kids shake it to mix everything. It's the best - imho. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1/4", "2", "1", "2", "2", "1", "1", "6"] [RecipeIngredientParts] ["potatoes", "Miracle Whip", "milk", "salt", "pepper", "sugar", "apple cider vinegar", "yellow mustard", "onion", "celery", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 242.1 [FatContent] 7.0 [SaturatedFatContent] 1.6 [CholesterolContent] 64.3 [SodiumContent] 395.5 [CarbohydrateContent] 38.9 [FiberContent] 4.3 [SugarContent] 6.3 [ProteinContent] 6.3 [RecipeServings] 20.0 [RecipeYield] 3 qts [RecipeInstructions] Fill a 5 quart pan with potatoes, cover with water and boil until potatoes are done. The type of potato you use depends on how you like your potato salad - we like the potatoes to be very well done and cut up fairly small. I usually use russet potatoes. If you use red potatoes, you will get firmer, more indiviualized pieces of potatoes in your salad. After potatoes are cooked, let them cool. Peel and cut up in bite-sized cubes. Make at least 6 hard-boiled eggs. Let them cool and cut them up. Dice up onions and celery. Dressing: Whisk together Miracle Whip, milk, salt, pepper, sugar, vinegar, mustard and relish. , Mix all ingredients together and fold in dressing.
[Name] Peanutbutter No-Bake Energy Bites [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-10T21:50:00Z [Description] Make and share this Peanutbutter No-Bake Energy Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2/3", "1", "1/2", "1", "1/3", "2"] [RecipeIngredientParts] ["rolled oats", "honey", "peanut butter", "ground flax seeds", "vanilla extract", "cocoa powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.5 [FatContent] 4.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 32.9 [CarbohydrateContent] 8.6 [FiberContent] 1.7 [SugarContent] 4.5 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 25 Pieces [RecipeInstructions] Mix all ingredients in a large bowl. refrigerate for at least a half hour to firm up. Scoop into balls about 1 T each.
[Name] Quiche in a Cookie [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-10T21:50:00Z [Description] This is a very versatile recipe. You can substitute any favorite meat or leave it out all together. You can add whatever veggies you want - but I would stick to just 3 or so at any one time. You can change up the cheese as well. This also makes a good after school snack. Can be eaten cold or warmed up. Freezes well. (Low carb - 2.9 carbs ea if you use almond flour) [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1/2", "3/4", "1", "3", "1"] [RecipeIngredientParts] ["pork sausage", "onion", "green pepper", "salt", "pepper", "flour", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.3 [FatContent] 6.9 [SaturatedFatContent] 3.2 [CholesterolContent] 63.2 [SodiumContent] 264.1 [CarbohydrateContent] 7.2 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 12 cookies [RecipeInstructions] Preheat oven to 375. Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool. In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix. In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well. Add cooled sausage mixture and mix to combine. Place a piece of parchment paper or a silicone mat on a large cookie sheet. Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can. Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes. Store in the refrigerator or freezer.
[Name] Chocolate Chip Cookies [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-04-10T21:50:00Z [Description] These are the best cookies I've made. Everyone loves them! If you add 1/4 c milk, the cookies will not be soft and not crispy. For some reason my family likes them like that. If you overwork the dough after the flour is added, the cookies will be hard, not crispy just hard :) [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "1", "1/2", "2", "3", "4 1/4", "2", "1/2", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "butter", "vanilla", "eggs", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.2 [FatContent] 5.7 [SaturatedFatContent] 3.1 [CholesterolContent] 15.9 [SodiumContent] 78.4 [CarbohydrateContent] 15.9 [FiberContent] 0.5 [SugarContent] 9.8 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] Heat oven to 375. Mix sugar, brown sugar and butter with electric mixer until fluffy. Add in eggs and vanilla. Stir in flour, baking soda and salt by hand so you don't overwork the dough. Fold in chocolate chips. Can also add nuts, M&Ms, etc at this time if you want. Bake 8-10 minutes or until light golden brown. Cool 1 minute and remove to cooling rack.
[Name] Broccoli Chicken Stir-Fry [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-04-10T21:51:00Z [Description] This is a great recipe for two people. Very versatile, can switch up the meat and veggie combinations. Don't guess on the amounts, measure everything out. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "6", "1", "1/4", "1", "1", "1", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["chicken breast", "chicken broth", "soy sauce", "sugar", "cornstarch", "apple cider vinegar", "egg", "red pepper flakes", "broccoli", "pineapple chunk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 723.4 [FatContent] 45.5 [SaturatedFatContent] 8.0 [CholesterolContent] 139.4 [SodiumContent] 1220.6 [CarbohydrateContent] 64.7 [FiberContent] 16.2 [SugarContent] 21.1 [ProteinContent] 29.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] First mix the sauce: Mix 1/2 chicken broth, 4-1/2 t soy sauce, 1 T sugar, 1 T cornstarch, 1 T apple cider vinegar and a dash of red pepper flakes in a bowl. Set aside for now. Beat the egg and 1-1/2 t soy sauce in one bowl. Put about 1/4 c cornstarch in another bowl. Dip the chicken pieces in the egg mixture then coat with cornstarch. Fry until golden brown and crispy about 5 minutes or so depending on how big your chicken pieces are. May have to add a bit more oil. Remove chicken from pan to a bowl with paper towels to drain while you cook the veggies. Add veggies to the same oil you cooked the chicken inches If there is too much oil, you can drain it off. You just need enough to basically coat the bottom of your pan. Stir fry the veggies for a few minutes until heated through. If using frozen veggies, you might have to cook a bit longer or thaw first. Remix the sauce mixture as the cornstarch will settle to the bottom of the bowl. Add to veggies and stir well. This will thicken up nicely. Add the chicken back to the veggie/sauce mixture. Add the pineapple chunks. Cook til chicken is warmed back up. Serve over rice, noodles, or spaghetti squash.
[Name] Snickerdoodles [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-04-10T21:51:00Z [Description] Make and share this Snickerdoodles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "2", "1", "2 3/4", "2", "1", "1/4", "1/4", "2"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "vanilla", "flour", "cream of tartar", "baking soda", "salt", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.3 [FatContent] 4.3 [SaturatedFatContent] 2.1 [CholesterolContent] 14.9 [SodiumContent] 58.5 [CarbohydrateContent] 12.9 [FiberContent] 0.2 [SugarContent] 7.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Heat oven to 400 F. Mix 1 1/2 c sugar, butter, shortening, eggs and vanilla in large bowl. Stir in flour, cream of tartar, baking soda and salt. Mix 1/4 c sugar and cinnamon (can use colored sugar or plain sugar] in a bowl. Shape dough into balls about 1 1/4 inch in diameter. Roll in cinnamon/sugar mixture. Place on ungreased cookie sheet. Bake 8-10 minutes. Remove from cookie sheet to cooling rack.
[Name] Fudge [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-04-10T21:57:00Z [Description] Make and share this Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "25", "1", "13", "13", "2", "1"] [RecipeIngredientParts] ["powdered sugar", "milk", "vanilla", "marshmallows", "butter", "baker's unsweetened chocolate squares", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.8 [FatContent] 5.2 [SaturatedFatContent] 2.9 [CholesterolContent] 5.1 [SodiumContent] 19.1 [CarbohydrateContent] 9.9 [FiberContent] 0.7 [SugarContent] 8.1 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 120 1 inch squares [RecipeInstructions] Mix powdered sugar, milk, vanilla and butter in a pan. Bring to a boil for 4 minutes. Turn off heat. Add marshmallows and stir until melted. Add all chocolate and stir until melted. Fold in nuts. Pour into a raised edge cookie sheet that has been sprayed with cooking spray. Let cool and cut into 1 inch squares.
[Name] Chocolate Mint Candies [AuthorId] 2001454604 [AuthorName] Annette L. [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-04-10T21:57:00Z [Description] Make and share this Chocolate Mint Candies recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1", "1/2", "1/2", "2", "1", "1/3"] [RecipeIngredientParts] ["butter", "chocolate graham cracker crumbs", "butter", "milk", "vanilla", "powdered sugar", "chocolate chips", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.2 [FatContent] 11.4 [SaturatedFatContent] 7.1 [CholesterolContent] 21.2 [SodiumContent] 72.0 [CarbohydrateContent] 16.9 [FiberContent] 0.7 [SugarContent] 15.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 25 1 1/2 inch squares [RecipeInstructions] Lightly spray a 9 inch square pan with cooking spray. Melt 1/2 c butter and stir in graham cracker crumbs until well mixed. Press evenly into the pan. Refrigerate until firm, about 10 minutes or while you are making the other layers. Mix together 1/4 c butter, milk, peppermint extract, and vanilla with electric mixer. Add in powdered sugar. Mix until smooth. Spread evenly over graham cracker layer. Refrigerate until firmish - about 10 minutes. In a saucepan, melt 1/3 c butter over low heat. Add chocolate chips (or candy]. Stir constantly until melted. Spread evenly over previous layer. Refrigerate until chocolate is set, about 10 minutes. Cut into 5 rows by 5 rows.
[Name] Hot Cross Buns - Updated Version [AuthorId] 41525 [AuthorName] ChrisMc [CookTime] PT20M [PrepTime] PT15H [TotalTime] PT15H20M [DatePublished] 2017-04-10T21:57:00Z [Description] My mom’s basic recipe (with potato in the dough to make it more tender) with some tweaks to the flavors from Stella Parks at Serious Eats, and some changes to the baking approach from Alton Brown’s tips on baking bread. The result is a very light, moist bun, much less dense than I at least have been able to make before. The prep time does include rising time, including an 8-12 hour stint in the refrigerator overnight to develop the sponge, so don't be put off by that. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/41525/oEi0u04RSHiIpPjj2ygN_image1.JPG" [RecipeCategory] European [Keywords] ["Brunch", "Baking", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "1/2", "1/2", "3/4", "1/2", "5", "1 1/4", "1/2", "2", "2", "1", "1", "1", "1/2", "1", "1", "3/4", "3/4", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "milk", "mashed potatoes", "sugar", "all-purpose flour", "salt", "butter", "eggs", "cinnamon", "nutmeg", "allspice", "clove", "vanilla beans", "vanilla extract", "dried cranberries", "water", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.7 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 25.1 [SodiumContent] 139.3 [CarbohydrateContent] 25.6 [FiberContent] 1.2 [SugarContent] 8.7 [ProteinContent] 3.1 [RecipeServings] 32.0 [RecipeYield] 32 buns [RecipeInstructions] Combine one package of yeast, water, and milk; stir well. Mix with potatoes, sugar, and 1 cup of the flour. Whisk until combined and refrigerate for 8-12 hours. Remove the sponge from the refrigerator, and add remaining yeast, salt, butter, eggs, spices and orange peel. Beat in flour by cups until combined. Knead by hand or with a dough hook for 5-10 minutes, until elastic. Add the dried chopped fruit and knead until just combined. Place in a warm, humid area and allow to rise 1-2 hours until doubled in volume. (If the kitchen is cold, put the dough in the oven (NOT heated], with a pan of water just off the boil on the rack beneath. The steam will prevent a skin from forming, and the hot water will give enough heat to let the dough rise without cooking it (and killing the yeast]. Fold out gently and separate into 32 pieces of dough. A bench scraper works very well here - cut the main ball in half, then quarter each half, then quarter each quarter. This means you halve the dough 5 times in total, but it’s easier for me to track as above. Fold the corners in to make balls. Pull the dough tight at the bottom to smooth the balls out. 2 halfsheets will hold the entire batch with room to rise. Bench proof for 40 minutes. Cut a cross onto the top of each ball (a slicing knife or razor blade works best to make the cross without pulling the dough together as with a scissors]. Brush with egg yolk and water. Bake 20 minutes at 375, or until an instant read thermometer reads 205-210. Allow the buns to rest for at least 30 minutes. While the buns are resting, combine milk, sugar, and vanilla to make icing. When cool, drizzle icing on each bun, allowing it to collect in the cross.
[Name] Soft Homemade Flour Tortillas [AuthorId] 1678694 [AuthorName] laurenpie [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-04-10T22:34:00Z [Description] Soft and yummy! They taste like fresh tortillas from my favorite Mexican tortilleria at home in Imperial Beach (San Diego). But, interestingly, there's an egg in the dough.. and that's actually a Honduran "Baleada" variation. You can use oil (or possibly shortening?) in place of lard; they won't have the same authentic taste, but they're still good. I've tried making these with the KitchenAid and I've kneading them by hand.. perfect either way. I've also experimented with hand-pressing vs a tortilla press vs simply using my rolling pin. I definitely prefer the rolling pin method! If your result isn't as soft as you would like, use a little more lard on your hands when shaping the balls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/19/NvcREkv4QEOOyjp9GV6g_IMG_20170403_183523808_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/19/8qhMAhbBQLavBQa6CZ4G_IMG_20170403_182600218_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/19/SKZK8g1VRpKCAtaOm0sl_IMG_20170403_183435976_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1678694/ZS8wDM1DRjiEeYPIncga_IMG_20170403_184309642.jpg" ] [RecipeCategory] Breads [Keywords] ["Mexican", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "1", "1/3", "1", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "egg", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.8 [FatContent] 7.6 [SaturatedFatContent] 2.8 [CholesterolContent] 21.9 [SodiumContent] 343.4 [CarbohydrateContent] 32.0 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 12 tortillas [RecipeInstructions] Whisk the baking powder and salt into the flour. Mix in egg using a wooden spoon. Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives]. Add warm water. Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes]. Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay! Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board. Fry in a dry pan (no oil] on medium high heat, flipping once. Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge. OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading. OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them. OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered] for 10 minutes. I usually skip these steps and think they're still great. NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.
[Name] STAINED GLASS CHEESECAKE SQUARES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] nan [PrepTime] PT5H [TotalTime] PT5H [DatePublished] 2017-04-10T23:51:00Z [Description] Make and share this STAINED GLASS CHEESECAKE SQUARES 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/2001473142/nYpn6vNISzKmoZQyLr20_jelly.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups"] [RecipeIngredientQuantities] ["5", "5", "300", "250", "6", "300", "28", "1"] [RecipeIngredientParts] ["boiling water", "cream cheese", "gelatin", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.2 [FatContent] 14.4 [SaturatedFatContent] 8.7 [CholesterolContent] 52.0 [SodiumContent] 122.0 [CarbohydrateContent] 43.5 [FiberContent] 0.2 [SugarContent] 39.0 [ProteinContent] 6.3 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] place each packet of jelly in a separate square/oblong bowl and mix each with 1 cup of boiling water. refrigerate overnight or until set. line a 9 x 13 cm. dish with baking paper. cut all the jelly into cubes and spread across the bottom of the dish. mix the gelatin with the boiling water. stir till dissolved. put aside. using an electric mixer, beat the cream cheese, strawberry essence and condensed milk together until smooth. beat in the cream then the gelatin. beat till well combined. cool. when cool, pour over the jelly cubes. refrigerate till set. cut into squares to serve.
[Name] BANANa SPLIT CUPCAKES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-04-11T00:16:00Z [Description] Make and share this BANANa SPLIT CUPCAKES recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/4A4Ru1xITAKRTcSc488B_banana%20split.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/2", "1/2", "1", "3/4", "500", "250", "600", "1", "250", "20", "2", "1/2"] [RecipeIngredientParts] ["self raising flour", "sugar", "eggs", "canola oil", "milk", "vanilla", "banana", "strawberries", "vanilla custard", "icing sugar", "chocolate", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.2 [FatContent] 20.2 [SaturatedFatContent] 8.5 [CholesterolContent] 61.1 [SodiumContent] 45.8 [CarbohydrateContent] 31.5 [FiberContent] 1.8 [SugarContent] 19.5 [ProteinContent] 3.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans. CAKES: place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined. evenly fill the patty pans. cook for 20 minutes or until golden on top and a skewer comes out clean. cool completely. FILLING: scoop out a hole in the middle of the cake without touching the bottom. pour in a little custard then push in a strawberry. TOPPING: whip the cream with the icing sugar till thick and holding shape. pipe or spoon cream onto the top of the cupcakes. drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts. NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
[Name] ANGEL FOOD CAKE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-04-11T00:36:00Z [Description] Make and share this ANGEL FOOD CAKE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/NlDLUATZRYKaPChcPmWO_angel.jpg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1 1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["caster sugar", "cake flour", "cream of tartar", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 155.8 [CarbohydrateContent] 51.6 [FiberContent] 0.3 [SugarContent] 38.0 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 160 Celsius. in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside. beat egg whites until just frothy, then add cream of tartar and salt. beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions. once all the sugar has been added, beat egg whites to soft peaks. once you have soft peaks, add the vanilla and beat for a few seconds. fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition. spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles. cook for 40 - 50 minutes, until the top springs back when lightly pressed. remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely. to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake. place upside down on a plate and use the knife to remove rest of tin. decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.
[Name] LEMON CREAM CHEESE SCROLLS......yeast Free [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-04-11T00:59:00Z [Description] Make and share this LEMON CREAM CHEESE SCROLLS......yeast Free 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/2001473142/fLDj3XgOTq2fuONUD8Is_lemon%20scroll.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1", "1", "1/4", "250", "1", "2", "4", "2", "1", "1/2"] [RecipeIngredientParts] ["self raising flour", "salt", "cream cheese", "sugar", "lemons", "icing sugar", "butter", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.6 [FatContent] 14.7 [SaturatedFatContent] 8.6 [CholesterolContent] 47.6 [SodiumContent] 133.2 [CarbohydrateContent] 70.0 [FiberContent] 1.4 [SugarContent] 39.6 [ProteinContent] 5.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 190c. line a baking tray with baking paper. in a smallish bowl, mix the cream cheese, sugar and rind together till well combined. put aside. in a medium sized bowl, mix the flour, lemonade, cream, and salt together to form a dough. tip dough onto a floured board and knead till smooth. incorparate more flour as needed. roll the dough out to approximately 40 x 28 cm rectangle. spread the cream cheese all over the top of the dough. spread the lemon curd all over the top of the cream cheese. starting on the long edge, roll the dough up like a swiss roll. cut roll into 12 even pieces and place on tray. cook for 25 -30 until golden brown. cool in tray. ice. to make the icing, mix the icing sugar and butter together with enough juice to make a drizzly paste. NOTE: I'm from australia and our lemonade is a carbonated drink. you need to use something like sprite or 7 up .
[Name] Instant Pot Butter Chicken [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2017-04-11T03:02:00Z [Description] Make and share this Instant Pot Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "7", "1 -2", "1", "2", "1", "1/2", "1/2", "1/8 - 1/4", "3", "2", "28", "1/2 - 1", "1/4"] [RecipeIngredientParts] ["butter", "onion", "garlic cloves", "fresh ginger", "garam masala", "coriander powder", "salt", "black pepper", "cumin", "cayenne", "boneless skinless chicken breasts", "honey", "crushed tomatoes", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.5 [FatContent] 18.0 [SaturatedFatContent] 10.0 [CholesterolContent] 105.1 [SodiumContent] 1010.6 [CarbohydrateContent] 20.4 [FiberContent] 4.5 [SugarContent] 1.3 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Press the “saute” button on the Instant Pot, and add the butter and onions to the pot. Stir-fry the onions until soft. Add the garlic and ginger; stir-fry for 30 seconds. Stir in the spices and honey (if using], then add the chicken and mix until well combined. Continue to stir this for 4-5 minutes to sear the chicken. Add the crushed tomatoes, then cover and lock the lid. Press the “Poultry” button to begin the pressure cooking. It will automatically be set for 15 minutes. Make sure the steam valve is closed. Once the food is done, the Instant Pot will automatically switch to the “Keep Warm” mode. Allow the pressure to release naturally or use the quick release if you want your food on your plate sooner. Unlock the lid and stir in the cream. Garnish with cilantro if desired, then serve.
[Name] Almost Sugar-Free/Fat-Free Lemon Ice Box Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-04-11T15:03:00Z [Description] Make and share this Almost Sugar-Free/Fat-Free Lemon Ice Box Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "1/4", "6", "1/2", "1", "1", "1", "1/3", "2", "2 1/2", "2"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "fresh lemon juice", "unflavored gelatin", "lemon pudding mix", "sugar-free lemon gelatin", "Splenda sugar substitute", "eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.1 [FatContent] 11.3 [SaturatedFatContent] 6.1 [CholesterolContent] 69.4 [SodiumContent] 368.2 [CarbohydrateContent] 36.4 [FiberContent] 0.4 [SugarContent] 9.2 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the graham cracker crumbs. Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling. In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom. In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water. Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture. Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip. Pour into the graham cracker crust and return to refrigerator until completely set.
[Name] Herby Garden Peas [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-11T15:50:00Z [Description] These herby peas, are a perfect side dish to your main meal, and work well with all meats, vegetables and seafood. They also work great in salads too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001095674/VkVs7ZIQjibqs151wZpQ_IMG_1004.JPG" [RecipeCategory] Greens [Keywords] ["Vegetable", "Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["350", "1", "1", "1/2", "5 -6", "4 -5", NA, "1/2"] [RecipeIngredientParts] ["peas", "butter", "garlic clove", "fresh mint leaves", "flat leaf parsley", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.3 [FatContent] 1.6 [SaturatedFatContent] 0.9 [CholesterolContent] 3.4 [SodiumContent] 23.2 [CarbohydrateContent] 19.8 [FiberContent] 6.9 [SugarContent] 7.2 [ProteinContent] 6.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["•\tMelt the butter in a pan on a medium heat and add the garlic.", "•\tOnce the garlic turns golden add the peas and season with a pinch of salt and pepper. Cook the pease for 2 minutes.", "•\tNow add the chilli, mint and parsley and cook for another 1 to 2 minutes, until the peas are cooked through out.", "•\tOnce cooked, squeeze the lemon over the peas, mix well and serve." ]
[Name] Vegan Sweet Potato Pancakes [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT15M [PrepTime] PT8M [TotalTime] PT23M [DatePublished] 2017-04-11T16:48:00Z [Description] These vegan sweet potato pancakes are so nice and fluffy, and they come together in no time. I used spelt flour, but you could also use all-purpose or whole wheat pastry flour for them. They can probably be made gluten free as well: try a blend of oat and teff flours like I did in this pancake recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/qHt1UvvZTdeue8QEigOY_Sweet-Potato-Pancakes2.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "4", "1 1/2", "1/3", "1/2", "1", "1/2", "2", "1/4", "1 1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["water", "water", "brown sugar", "salt", "baking powder", "baking soda", "cinnamon", "nutmeg", "soymilk", "apple cider", "white vinegar", "vanilla extract", "mashed sweet potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.3 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 860.5 [CarbohydrateContent] 38.5 [FiberContent] 2.4 [SugarContent] 30.4 [ProteinContent] 4.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Combine the flax and water in a large mixing bow to make the flax egg. Combine the flour, sugar, salt, baking powder, baking soda, and spices in another large bowl. To the flax egg add the soy milk, vinegar, vanilla, sweet potato, and oil and whisk well, until combined. Stir the wet ingredients into the dry ingredients until just combined. Preheat a skillet and melt a couple tablespoons of coconut oil on the surface. Ladle some batter onto the skillet (about ½ cup], and fill with as many pancakes as you can comfortably fit. I can do 3 in my skillet. Cook on each side on medium-low heat for about 3 minutes. Flip when the center starts to bubble. Place cooked pancakes onto a clean plate which you can keep warm in the oven at its lowest setting. Complete with the remaining batter. To serve top the pancakes with maple syrup, vegan tempeh bacon, toasted coconut, nuts or seeds.
[Name] Rhubarb and Custard Roulade, from Great British Chefs [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-04-11T18:51:00Z [Description] Make and share this Rhubarb and Custard Roulade, from Great British Chefs recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "75", "75", "200", NA, "20", "300", "300", NA] [RecipeIngredientParts] ["eggs", "caster sugar", "self-raising flour", "rhubarb", "vanilla pod", "caster sugar", "custard", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 324.2 [FatContent] 21.4 [SaturatedFatContent] 12.6 [CholesterolContent] 162.9 [SodiumContent] 215.1 [CarbohydrateContent] 28.2 [FiberContent] 0.9 [SugarContent] 16.3 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 180°C/gas mark 4 and grease and line a shallow tin with baking paper.", "Whisk the eggs and sugar until they are pale and light and have roughly trebled in volume. Fold the flour in carefully, trying to keep as much air in the mixture as possible.", "Pour the batter into the prepared tin and spread to the edges.", "Bake for approximately 8 minutes, until lightly golden and springy to the touch.", "Sprinkle icing sugar over a large piece of baking paper and turn the sponge out onto it. Roll up lightly and leave to cool whilst making the filling.", "Cut the rhubarb into 2-3cm pieces and place in an ovenproof dish. Sprinkle over the sugar and seeds from a split vanilla pod. Bake in the oven for approximately 20-25 minutes, until tender, leave to cool.", "Drain the juice from the rhubarb and pat dry on kitchen paper.", "Unroll the sponge. Tear the rhubarb into strips and place on the sponge.", "Whisk the cream until it forms stiff peaks. Fold in the custard and mix well. Spread the custard mixture over the rhubarb.", "Roll up the roulade as tightly as possible. Cover and place in the fridge until serving. Sprinkle with more icing sugar before serving." ]
[Name] Prune Bars [AuthorId] 1755201 [AuthorName] CynthiaA123 [CookTime] PT27M [PrepTime] PT25M [TotalTime] PT52M [DatePublished] 2017-04-11T18:51:00Z [Description] These will take you back to the time that you spent with your Grandmother. They are wonderful with a cup of coffee while you are reading your favorite book. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "2", "1 3/4", "1 1/2"] [RecipeIngredientParts] ["dried prune", "sugar", "water", "butter", "brown sugar", "salt", "cinnamon", "flour", "oatmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.3 [FatContent] 4.3 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 134.5 [CarbohydrateContent] 40.0 [FiberContent] 2.2 [SugarContent] 24.5 [ProteinContent] 2.1 [RecipeServings] 24.0 [RecipeYield] 24 Bar cookies [RecipeInstructions] . Chop the prunes and then combine them with the 1cup sugar, 1teaspoon cinnamon and 1cup water. Cook until thickened, about 8 minutes on medium stirring constantly to prevent burning. Cool thoroughly. Cream the 1/2 cup softened butter and 1 cup brown sugar. Add the 1 3/4 cups flour, 1 1/2 cups oatmeal, 1 teaspoon salt and 1teaspoon of the cinnamon. Blend until crumbly. Put 1/2 the amount into a buttered 13 X 9 X 2 pan. Press down in pan. Spread the cooled filling over the bottom crust. Sprinkle the remaing crumb mixture over the filling, pressing down lightly. Bake for 27 minutes at 350* until light brown. Cut into squares when cooled. May be stored in the refrigerator . Let come to room temperature before serving.
[Name] The Hulk Smoothie [AuthorId] 2001482971 [AuthorName] fisherr87 [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2017-04-11T18:51:00Z [Description] Make and share this The Hulk Smoothie 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/2001482971/hSDbsrYwRsSHdGRWbWEQ_33669058046_bcf3923867_m.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "4", "4", "4", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["spinach", "kale", "celery", "blueberries", "strawberries", "red grapes", "apple", "pear", "banana", "flax seeds", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 803.4 [FatContent] 11.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 143.8 [CarbohydrateContent] 183.8 [FiberContent] 26.1 [SugarContent] 128.6 [ProteinContent] 13.6 [RecipeServings] 1.0 [RecipeYield] 24 oz [RecipeInstructions] core apple and pear. combine all in nutribullet cup. mix 1 min.
[Name] Pineapple Casserole [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-04-11T19:13:00Z [Description] Make and share this Pineapple Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["pineapple chunks", "flour", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.9 [FatContent] 12.3 [SaturatedFatContent] 7.7 [CholesterolContent] 35.9 [SodiumContent] 182.7 [CarbohydrateContent] 39.4 [FiberContent] 1.4 [SugarContent] 34.7 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 1 9x13 pan [RecipeInstructions] Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Drain the pineapple, reserving 1/2 cup of the juice. Place drained pineapple chunks in bottom of prepared dish. Combine flour and sugar and sprinkle over pineapple. Drizzle with reserved pineapple juice. Sprinkle the cheese over the pineapple. Top with cracker crumbs. Drizzle casserole with butter. Bake for 35 to 45 minutes, until bubbly and golden brown.
[Name] The Best Vegan Lentil Meatballs [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-11T20:09:00Z [Description] Vegan lentil meatballs?? Yes! So much of the way we eat comes down to traditions and habits. I love traditions, especially when it comes to food. But I get true inspiration from mixing the old and the new, the typical and the unexpected. There is so much excitement and creativity in putting a twist on something familiar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/Vy4LTmqHR991gmfGRvgk_LentilMeatballs-and-Spaghetti2-SM.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/4", "1/2", "2", "1", "1", "1", "1", "1/2 - 2/3", "1", "2", "2", NA, NA, "2", "1/4", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["ground flax seeds", "nutritional yeast", "fennel seed", "fresh parsley", "fresh thyme", "sea salt", "black pepper", "crushed red pepper flakes", "zucchini", "Brussels sprouts", "extra virgin olive oil", "spaghetti", "tomato sauce", "fresh basil leaf", "walnuts", "nutritional yeast", "miso", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 657.0 [FatContent] 34.2 [SaturatedFatContent] 4.3 [CholesterolContent] 2.6 [SodiumContent] 1579.0 [CarbohydrateContent] 67.7 [FiberContent] 23.1 [SugarContent] 16.9 [ProteinContent] 29.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lentil Meatballs: Preheat the oven to 350° and line two baking sheets with parchment paper. Combine the ingredients in a food processor, and pulse to combine. The lentils should retain some texture, and hold together when formed into a ball. If it is too wet, add a little more breadcrumbs. Form the lentil mixture into balls. Each should be about 2 tablespoons. Place them onto one baking sheet and bake for 20-30 minutes, until they are slightly browned on the outside and tender inside. Tomato Sauce: Toss the zucchini and brussels sprouts with 1 tablespoon of oil, then spread them evenly onto the other lined baking sheet. Sprinkle them with a little salt and pepper, then roast for 30 minutes, until tender. Transfer the roasted veggies to a medium sized saucepan, and add the tomato sauce. Bring to a simmer, and cook on low heat until you are ready to toss the spaghetti. Walnut Parmesan: Place the ingredients into a food processor and pulse until a chunky crumble is remaining. Transfer to a serving bowl to serve over the spaghetti. Prepare the Spaghetti: Bring about 6 cups of salted water to a boil. Add your pasta and cook 8-10 minutes, until your desired thickness is reached. Toss the cooked spaghetti with the roasted vegetable tomato sauce. Place the spaghetti on plates, and top with the lentil meatballs and walnut parmesan. If you’d prefer the lentil meatballs to be coated in spaghetti sauce toss them in the sauce before adding the spaghetti to it. Drain and toss with 2 tablespoons of oil. Set is aside until the lentil meatballs, sauce, and walnut parmesan are done, and you are ready to plate the meal.
[Name] Salad Dressing [AuthorId] 335392 [AuthorName] Captain_67 [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-04-11T21:38:00Z [Description] Make and share this Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "lemon juice", "anchovy paste", "Worcestershire sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.3 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 1.2 [SodiumContent] 50.0 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine & add to salad. enjoy.
[Name] Herb Baked Tilapia [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-04-11T22:44:00Z [Description] Make and share this Herb Baked Tilapia recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/3", "1/4", "2", "1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["parmesan cheese", "mayonnaise", "green onions", "dried basil", "dried oregano", "coarse salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.8 [FatContent] 4.7 [SaturatedFatContent] 2.2 [CholesterolContent] 64.0 [SodiumContent] 381.7 [CarbohydrateContent] 5.8 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees. Line a baking sheet with nonstick foil. Place tilapia on foil. In a small bowl, combine parmesan, mayonnaise and onions; spread evenly over fish. In another bowl, combine bread crumbs, basil, oregano, salt and pepper; sprinkle over fish. Coat fish lightly with cooking spray. Bake 10 minutes or until fish flakes easily with fork.
[Name] Lemon Chicken With Rice and Artichokes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-11T23:28:00Z [Description] Make and share this Lemon Chicken With Rice and Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "2 1/2", "1", "3", "1/4", "1/2", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "onions", "red bell pepper", "cooked rice", "fresh lemon juice", "coarse salt", "black pepper", "artichokes", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.3 [FatContent] 14.6 [SaturatedFatContent] 4.4 [CholesterolContent] 93.6 [SodiumContent] 516.2 [CarbohydrateContent] 63.4 [FiberContent] 8.4 [SugarContent] 7.2 [ProteinContent] 38.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a Dutch oven coated with cooking spray on medium high. Add chicken, onion and bell pepper; cook 7 minutes or until chicken is cooked through. Stir in cooked rice, lemon juice, salt, black pepper and half of the broth; cook 2 minutes. Stir in artichokes and remaining broth; cook 1 minute or until heated. Sprinkle with cheese and serve.
[Name] Beef Stir-Fry With Spinach [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-11T23:49:00Z [Description] Make and share this Beef Stir-Fry With Spinach recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1", "1", "2", "4", "2"] [RecipeIngredientParts] ["reduced sodium soy sauce", "cornstarch", "fresh ginger", "canola oil", "spinach", "yellow bell peppers", "green onions", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.3 [FatContent] 9.8 [SaturatedFatContent] 2.3 [CholesterolContent] 68.0 [SodiumContent] 424.6 [CarbohydrateContent] 13.6 [FiberContent] 3.8 [SugarContent] 1.0 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside. Heat wok or large skillet over medium-high until a drop of water sizzles in pan. Add 1 tsp canola oil; swirl to coat. Add steak and stir-fry 3 minutes or until browned. Transfer to plate. Microwave spinach on 100 percent power for 2-3 minutes or until wilted. Heat remaining oil in same skillet over medium-high and swirl to coat. Add peppers, onions and garlic; stir-fry 3 minutes or until vegetables soften. Return steak to skillet. Stir soy sauce mixture and add to skillet. Stir-fry until sauce bubbles and thickens, about 1 more minute. Divide spinach among 4 plates; top with steak mixture and serve.
[Name] Heloise's Orange Coffee [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-12T00:03:00Z [Description] Make and share this Heloise's Orange Coffee recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1/2"] [RecipeIngredientParts] ["instant coffee granules", "sugar", "powdered milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.1 [FatContent] 17.2 [SaturatedFatContent] 10.7 [CholesterolContent] 62.1 [SodiumContent] 242.6 [CarbohydrateContent] 104.6 [FiberContent] 0.1 [SugarContent] 99.4 [ProteinContent] 18.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Blend until fully combined. Add 2 rounded teaspoons per 6-8 ounces of hot water. Store powder in a glass jar.
[Name] NUTELLa RABBIT HOLE COOKIES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT8M [PrepTime] PT1H [TotalTime] PT1H8M [DatePublished] 2017-04-12T04:11:00Z [Description] Make and share this NUTELLa RABBIT HOLE 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/2001473142/YxCeh6VTbmg1sk7P5szy_rabbit%201%20border.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1/3", "3", "2", "1/4", "1", "250", "3 -4"] [RecipeIngredientParts] ["butter", "egg", "plain flour", "sugar", "icing sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.6 [FatContent] 7.5 [SaturatedFatContent] 6.5 [CholesterolContent] 14.2 [SodiumContent] 25.3 [CarbohydrateContent] 34.6 [FiberContent] 1.2 [SugarContent] 27.3 [ProteinContent] 2.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius lightly grease a doughnut baking tray. or 2 if you have them. in a large bowl, mix all the ingredients together until well combined. using a teaspoon, press 2 slightly heaped teaspoons of mix into each doughnut well, making sure you make the doughnut shape and don't cover the centre. cook for 8 minutes. cool then tip out onto a wire rack. if sticking, lightly bang the tin (upside down] to remove. repeat with the rest of the mix. cool completely then ice. ICING: mix the nutella and icing sugar together with enough milk to make a spreadable paste. spread over the cookies then sprinkle heavily with the green sprinkles. attach the feet, tails and ears. (dab a little icing onto the fondant to attach]. BUNNY FEET AND EARS: using the white fondant, roll out and cut some bunny shaped feet. (I got a pic. off google.] cut out some ears. roll a couple of larger balls as a tail. colour a bit of white fondant with some pink good colour, roll out and cut out smaller ear pieces. lastly roll some pink balls for the rabbit feet pads. to attach the pieces together, mix 2 tablespoons of sugar with 1 tablespoon of hot water, mix then microwave for 20 seconds to dissolve. cool. use a brush to use the sugar water like glue to stick the pieces together.
[Name] Pea and Fennel Salad [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-12T14:04:00Z [Description] Make and share this Pea and Fennel Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "12", "1", "2", "1/2"] [RecipeIngredientParts] ["apple cider vinegar", "extra virgin olive oil", "Dijon mustard", "onion powder", "honey", "fennel bulb", "fresh tarragon", "walnuts", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 17.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 139.0 [CarbohydrateContent] 23.7 [FiberContent] 6.9 [SugarContent] 9.0 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl. Add the peas, fennel and tarragon to the bowl. Toss to coat. Season to taste with salt and pepper. Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.
[Name] Citrus Grilling Glaze [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-04-12T14:12:00Z [Description] This is my favorite way to top grilled salmon but it would also be delicious on chicken or pork chops. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["fresh lime juice", "water", "garlic clove", "orange marmalade", "soy sauce", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.4 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 536.0 [CarbohydrateContent] 16.9 [FiberContent] 0.3 [SugarContent] 13.7 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring all the ingredients to a boil in a medium sized saucepan over medium heat. Stir to melt the preserves and to prevent burning. Reduce the heat to a simmer and let the glaze reduce until syrupy. This may take 20-30 minutes, depending on desired consistency. Add salt and pepper to taste. Brush all sides of grilled fish or meat with glaze frequently while cooking.

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