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[Name] Cod and Tomato Bake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-12T17:46:00Z [Description] This simple everyday fish supper with tomato sauce, olives and beans is a real gourmet treat. Ideal for the upcoming Good Friday. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/v4G58qGDTEy1cTQGD02Q_EC_Cod%20and%20tomato%20bake.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Beans", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "2", "250", "400", "800", "2", "2", "440", "800", "2"] [RecipeIngredientParts] ["onions", "garlic cloves", "red bell peppers", "black olives", "canned tomatoes", "tomato puree", "sea salt", "ground black pepper", "cannellini beans", "cod fish fillets", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.9 [FatContent] 16.6 [SaturatedFatContent] 2.4 [CholesterolContent] 86.0 [SodiumContent] 2419.2 [CarbohydrateContent] 60.1 [FiberContent] 18.0 [SugarContent] 19.9 [ProteinContent] 50.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Spread onions, garlic, bell peppers and black olives on the bottom of a baking pan and bake in the oven at 220°C for about 15 minutes or until soft and lightly burned on the edges. Remove from the oven.", "Stir in chopped tomatoes, tomato puree and cannellini beans, seasoned with sea salt and pepper.", "Place cod fillets on top, season with remaining salt and pepper, and sprinkle with olive oil. Bake in the oven for another 15 minutes until the fish fillets are done.", "Sprinkle with chopped parsley and serve with polenta." ]
[Name] Quick Coconut Chicken Curry [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-04-12T18:09:00Z [Description] This curry is a perfect dish to spice up your typical weeknight dinner. Quick, simple and no chopping necessary! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/6cm7VzvRQReq3raUjVW8_0S9A8532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/44yG8UTTBCwUd44nSURY_0S9A8522.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/4Q0K5Y8SaeaP6Q6Zr5mJ_GK_Genius-Kitchen-Quick-Coconut-Chicken-Curry-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/531142/T3sX85DkSIGjU1oEUZrm_20180608_175936.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/dDtkyUzITgWPGzbEfvIN_0S9A8510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/sIwjijHTTciKTo0szNZr_GK_Genius-Kitchen-Quick-Coconut-Chicken-Curry-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/Raajcx1WQGWPRYi4yh6H_GK_Genius-Kitchen-Quick-Coconut-Chicken-Curry-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/42/DxNBxl90QCWWinmx6S78_GK_Genius-Kitchen-Quick-Coconut-Chicken-Curry-Finished2-4x3_H.JPG"] [RecipeCategory] Curries [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, NA, "1", "4", "4", "1", "2 -3", "6", NA, "2", "2", "2", "1 1/4", "1", NA, NA] [RecipeIngredientParts] ["lemongrass", "ginger", "scallions", "garlic cloves", "onion", "coconut oil", "boneless skinless chicken thighs", "kosher salt", "Madras curry powder", "low sodium chicken broth", "coconut milk", "cilantro", "coconut flakes", "lime wedge"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 548.9 [FatContent] 35.5 [SaturatedFatContent] 29.0 [CholesterolContent] 57.3 [SodiumContent] 106.5 [CarbohydrateContent] 40.5 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add lemongrass to the bowl of a food processor and pulse until finely chopped. Add ginger, jalapeños, scallions and garlic and pulse until fine. Add onion and pulse until coarsely chopped. Do not overprocess or mixture will become pureed. Heat 1 tablespoon oil in a large dutch oven over high heat. Season chicken thighs with salt and add to dutch oven. Sear until deeply golden, about 3 minutes per side. If necessary, saute in batches, adding more oil as necessary. Remove and transfer to a plate. Lower heat to medium-low and add one tablespoon oil to the pot. Add onion mixture and cook, stirring frequently, for 3 minutes. Add curry powder and continue to cook until vegetables are tender and fragrant, about 5 minutes more. Add chicken stock, coconut milk, rice, and 1 ½ teaspoons salt and nestle chicken into liquid. Cover and bring to a simmer over low heat. Cover and let cook, about 25 minutes, or until rice is tender, stirring after 15 minutes. Remove from heat and let sit covered, 5 minutes. While chicken cooks, wipe out the food processor and add cilantro to the bowl. Pulse until finely chopped. Stir cilantro into the curry and serve, garnished with lime wedges, additional sprigs of cilantro, and toasted coconut shavings.
[Name] Quick & Easy Shrimp Pad Thai [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-04-12T18:21:00Z [Description] With 10 minutes of active preparation and 20 minutes for soaking the noodles, this easy Pad Thai comes together in no time flat. Not a fan of shrimp? Toss some cooked chicken in with the 5-ingredient sauce to make a delicious alternative. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/GkxYSk1WSdyExgmUgRfN_0S9A9518.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/Vdi99aJT9KE7Q0fGHSfi_0S9A9533.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/IPCDRvv6TB5LRFsVgWlQ_GK_Genius-Kitchen-10-Minute-Shrimp-Pad-Thai-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/BbV1WWCQU6y1uU6Ccb4O_0S9A9530.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/NKPXAYNtTaKa1qZefzLg_GK_Genius-Kitchen-10-Minute-Shrimp-Pad-Thai-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/F4hSHYurQm0osdG9MNgV_GK_Genius-Kitchen-10-Minute-Shrimp-Pad-Thai-Finished2-4x3_H.psd.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/43/wfliU0vTca88UJzSInwh_GK_Genius-Kitchen-10-Minute-Shrimp-Pad-Thai-Tableau-4x3_H.JPG" ] [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "2", "1", "1/4", "1", "2", "1", "3/4", "1 1/4", "3/4", NA, NA] [RecipeIngredientParts] ["crunchy peanut butter", "lime, zest of", "fish sauce", "dark brown sugar", "shrimp", "cherry tomatoes", "bean sprouts", "cilantro", "roasted peanuts", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.4 [FatContent] 19.1 [SaturatedFatContent] 2.9 [CholesterolContent] 142.9 [SodiumContent] 2268.3 [CarbohydrateContent] 60.0 [FiberContent] 3.6 [SugarContent] 7.9 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place rice noodles in a large bowl. Cover with very hot tap water, stir and set aside until tender, 20 minutes. Do not over soak. Drain and reserve 1 cup soaking liquid. Whisk to combine peanut butter, sambal, lime zest, fish sauce and brown sugar in a medium bowl. Set aside. In a large skillet over high heat, warm oil until shimmering. Add shrimp and cook until nearly cooked through, about 2 minutes per side. Add noodles, peanut butter mixture and ? cup reserved soaking water. Cook until fragrant and warmed through. Remove from heat, add lime juice and season to taste with additional fish sauce, adding additional soaking water if necessary to thin sauce. Add tomatoes, bean sprouts and cilantro. Toss everything together to combine. Serve immediately, garnished with peanuts, cilantro and sliced limes. Serve immediately, garnished with peanuts, cilantro and sliced limes.
[Name] 5-Minute General Tso’s Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-04-12T19:22:00Z [Description] Tastier and faster than takeout, this homemade version uses frozen chicken tenders as a time-saving hack. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/bG5DFKQWR6mmPSLnzhTu_0S9A3849.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/9ZsJ2OhjSOCtKDPxc4tw_0S9A3889.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/X50n6OeoTve22Xb9FpuR_0S9A3853.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/jlUGoLhKQ2GevluBxWaO_GK_Genius-Kitchen-10-Minute-General-Tsos-Chicken-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/swbPlAkjRUusyGnsPBut_GK_Genius-Kitchen-10-Minute-General-Tsos-Chicken-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/o6mkfL1RtKW97gZ253wZ_GK_Genius-Kitchen-10-Minute-General-Tsos-Chicken-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/iZnxoy61SXSuEflGt2aT_GK_Genius-Kitchen-10-Minute-General-Tsos-Chicken-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/44/CE1ngwlJTImVhuVxwKnl_GK_Genius-Kitchen-10-Minute-General-Tsos-Chicken-Finished3-4x3_H.JPG"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", NA, "1", "1/4", "3", "3", "1/2", "2", "4", "1", NA, NA, "1"] [RecipeIngredientParts] ["broccoli", "kosher salt", "cornstarch", "soy sauce", "honey", "garlic cloves", "ginger", "white rice", "scallion", "toasted sesame seeds"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 410.4 [FatContent] 18.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 1623.7 [CarbohydrateContent] 57.3 [FiberContent] 9.9 [SugarContent] 31.7 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F. Place chicken tenders on a rimmed baking sheet and transfer to oven. Bake until very crispy and golden, about 10 minutes beyond recommended bake time on the package. Reduce heat to 200 degrees F to keep tenders warm until ready to serve.", "Meanwhile, fill a medium pot fit with a steamer insert with 1-inch of water. Place over medium-high heat and when water boils, add broccoli and season with salt. Cover, and steam until broccoli is tender, about 8 minutes. Keep warm.", "Place cornstarch in a medium bowl. Add rice wine vinegar, soy sauce, honey, chile flakes, and 3 tablespoons water and whisk to combine. Set aside. Place a small skillet over medium heat and add sesame oil. When shimmering, add garlic and ginger and saute until softened, about 2 minutes. Add cornstarch mixture and cook, whisking constantly, until mixture comes to a boil and thickens, about 1-2 minutes. Remove from heat and keep warm.", "Remove chicken tenders from oven and transfer to a large mixing bowl. Add the broccoli, sauce, and toss to coat. Serve with white rice on the side, topped with scallions and toasted sesame seeds." ]
[Name] Slow-Cooker Pho [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8H30M [PrepTime] PT30M [TotalTime] PT9H [DatePublished] 2017-04-12T20:04:00Z [Description] Make and share this Slow-Cooker Pho 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/53/11/45/OImXO2iT6uB8oGkVFnee_0S9A8014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/WAMjxW9zR7ynOsjFQx4F_GK_Genius-Kitchen-Slow-Cooker-Pho-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/3K0AvAqJQWCJe1N6iiUR_GK_Genius-Kitchen-Slow-Cooker-Pho-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/iUzgWIy4QbS1BU57EBtK_0S9A8005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/8vVvxRtISgGZYZLspa9N_0S9A8026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/6qYKEtWcRGM61KVMwcV0_GK_Genius-Kitchen-Slow-Cooker-Pho-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/8cd1IjauSaaafHjDQhWA_GK_Genius-Kitchen-Slow-Cooker-Pho-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/45/wwIe1OCKT5CBYhP9J0jt_GK_Genius-Kitchen-Slow-Cooker-Pho-Finished4-4x3_H.JPG"] [RecipeCategory] Vietnamese [Keywords] "Asian" [RecipeIngredientQuantities] ["2", "1", NA, "2", "2", "4", "2 1/2", "7", "1", "2", "5", NA, "8", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["onions", "garlic", "ginger", "serrano chilies", "cinnamon sticks", "star anise", "cloves", "black peppercorns", "fennel seeds", "cardamom pods", "beef shank", "low sodium chicken broth", "salt", "fish sauce", "bean sprouts", "lime wedge", "mixed herbs", "basil", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.2 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1014.4 [CarbohydrateContent] 76.4 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 10.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler.", "Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.", "Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.", "Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.", "Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve." ]
[Name] Tamale Skillet Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2017-04-12T20:35:00Z [Description] Make and share this Tamale Skillet Pie 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/53/11/46/t0J0bcl5TOGoRAuYJjCg_0S9A9521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/PYuQHTsNRyuImF7G7bIC_GK_Genius-Kitchen-Tamale-Pie-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/Eje3RX6bRsyrizhXcKNk_GK_Genius-Kitchen-Tamale-Pie-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/qSLLnmVjRvm0NCpplQiU_GK_Genius-Kitchen-Tamale-Pie-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/kXutUe6sRouAZT54jeyw_GK_Genius-Kitchen-Tamale-Pie-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/tHY4XHCjRDqjFNZ4ivMq_0S9A9515.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/46/MAIV09GmRRum41dFqM37_0S9A9527.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "3/4", NA, "1", "1", "1", "1 1/2", "2", "1", "1", "1", "1", NA, "1", "1/3", "2", NA] [RecipeIngredientParts] ["olive oil", "ground beef", "onion", "green bell pepper", "chili powder", "cumin", "garlic cloves", "corn kernel", "black beans", "chopped tomatoes", "cilantro", "egg", "milk", "olive oil", "sour cream"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 306.8 [FatContent] 18.3 [SaturatedFatContent] 4.5 [CholesterolContent] 53.6 [SodiumContent] 54.6 [CarbohydrateContent] 23.1 [FiberContent] 5.8 [SugarContent] 2.4 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Place a large (11-12”] cast iron over high heat. Add 2 tablespoons olive oil, swirl to coat, and add ground beef. Season generously with salt and pepper and cook, stirring occasionally, until beginning to color, about 5 minutes. Add onion and bell pepper and season again with salt and pepper. Continue to cook until softened, and turning golden on the edges, about 7 minutes more. Add chile powder, cumin, and garlic, and cook, stirring, until fragrant, 1 minute. Add corn, black beans, and tomatoes. Let cook an additional 5 minutes and add cilantro. Stir to combine. Remove from heat. In a large bowl, whisk to combine cornbread mix, egg, and milk. Pour on top of vegetable-bean mixture. Spread in an even layer (it’s okay if some of the filling pokes through the cornbread batter], drizzle with remaining 2 tablespoons olive oil, and transfer to oven. Cook until golden on the edges and bubbling, about 15 minutes. Remove from heat. Serve warm or at room temperature, with sour cream and cilantro.
[Name] Super-Creamy Scrambled Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4M [PrepTime] PT1M [TotalTime] PT5M [DatePublished] 2017-04-12T20:40:00Z [Description] Make and share this Super-Creamy Scrambled Eggs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/yA38xtGBQPiZNxCVoW9V_0S9A9480.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/EbSdFllmT3OqPqQceaVA_GK_Genius-Kitchen-Super-Creamy-Scrambled-Eggs-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/yLwQJqOQgm4qxbR2cJ4R_0S9A9467.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/qZTAnRMQDQUapnKe1KKg_0S9A9472.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/xAj2ptk2Seeq5Cg3yL6C_GK_Genius-Kitchen-Super-Creamy-Scrambled-Eggs-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/t1VaPLjaSVWOGD1x7Ier_GK_Genius-Kitchen-Super-Creamy-Scrambled-Eggs-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/Kq6eQKCAQZylS6Z9m2Wo_GK_Genius-Kitchen-Super-Creamy-Scrambled-Eggs-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/47/qkP8IcVkQlieENCi1w6o_GK_Genius-Kitchen-Super-Creamy-Scrambled-Eggs-Finished2-4x3_H.JPG"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "1", NA, "2", "1 -2", NA, NA] [RecipeIngredientParts] ["eggs", "milk", "cornstarch", "butter", "herbs", "chives", "bacon"] [AggregatedRating] 2.5 [ReviewCount] 3.0 [Calories] 269.8 [FatContent] 21.6 [SaturatedFatContent] 10.8 [CholesterolContent] 404.7 [SodiumContent] 251.2 [CarbohydrateContent] 5.1 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 13.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined. In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat. Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.
[Name] 15-Minute Shrimp Stir-Fry [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2017-04-12T20:45:00Z [Description] Make and share this 15-Minute Shrimp Stir-Fry 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/53/11/48/HJ2noOWtTrmhL8LCv1A8_0S9A9636.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/5VCbnKZQbOLtezrw4xAO_0S9A9651.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/CRVRSgr5QRuAaSQERhEw_GK_Genius-Kitchen-15-Minute-Shrimp-Stir-Fry-Finished1_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/sV59cC1RS8a8J8NbwLg7_0S9A9654.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/3gKUHYER4SqetyCsHsPU_GK_Genius-Kitchen-15-Minute-Shrimp-Stir-Fry-Finished3_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/wyyMqrcR0OdMw14RUPrP_GK_Genius-Kitchen-15-Minute-Shrimp-Stir-Fry-Finished1_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/dx3uGxnOR5OOoCM5DLnA_GK_Genius-Kitchen-15-Minute-Shrimp-Stir-Fry-Finished2_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/48/uFT9Bp2TC1z1NvAsyd2Q_GK_Genius-Kitchen-15-Minute-Shrimp-Stir-Fry-Finished3_4x3_H.JPG"] [RecipeCategory] < 30 Mins [Keywords] ["Stir Fry", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, "1", "2", "2", "1", "1 1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["olive oil", "large shrimp", "red onion", "corn kernels", "cherry tomatoes", "zucchini", "lemon, zest of", "unsalted butter", "herbs"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 414.7 [FatContent] 18.7 [SaturatedFatContent] 5.5 [CholesterolContent] 158.5 [SodiumContent] 660.8 [CarbohydrateContent] 45.9 [FiberContent] 7.0 [SugarContent] 6.0 [ProteinContent] 22.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat a large skillet or wok over high heat. Add 1 tablespoon oil, swirl to coat, and add shrimp. Season with salt and pepper and saute, stirring occasionally, until shrimp begins to brown on the edges and is nearly cooked through about 3 minutes. Remove with a slotted spoon to a plate.", "Add remaining 2 tablespoons oil, swirl to coat, and add red onion. Season with salt and pepper and cook, stirring, until softened and beginning to turn golden, about 4 minutes. Add corn, tomatoes, zucchini, and snap peas. Toss to coat, and cook until just tender, about 1-2 minutes. Do not overcook. Add shrimp back to skillet, and add lemon zest, juice, butter, and salt and pepper to taste. Toss to coat and serve, topped with herbs and lemon wedges." ]
[Name] Fancy Brown Bag Fish [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-04-12T21:05:00Z [Description] Make and share this Fancy Brown Bag Fish 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/53/11/49/bVOwpOHQUyXZLHv41ULu_0S9A9729.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/49/bDFqLZ0pSxe6tl94fqBp_0S9A9735.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/49/Lub3LjXGTF6dZQUThyoZ_0S9A9739.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/49/pMHxe84Se8riC8KgN0rA_GK_Genius-Kitchen-Fancy-Brown-Bag-Fish-Tableau-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/49/QQK5DsvuRhKyNvXCrAB9_GK_Genius-Kitchen-Fancy-Brown-Bag-Fish-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/49/hAEpxaaDRuKEdXpF7uBh_GK_Genius-Kitchen-Fancy-Brown-Bag-Fish-Finished1-4x3_H.JPG"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "4", "1", NA, "1/4", "1", "2", "8"] [RecipeIngredientParts] ["cod fish fillet", "olive oil", "red pepper flakes", "shallot", "lemons", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.1 [FatContent] 14.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 10.7 [CarbohydrateContent] 18.0 [FiberContent] 5.0 [SugarContent] 6.5 [ProteinContent] 2.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450 degrees F. Put a brown paper bag within another, to make a double layered bag.", "Place cod filet and broccolini on a plate. Drizzle with olive oil, season with red pepper flakes, salt, and pepper. Transfer to prepared paper bag and top fish with shallot and lemon slices. Add tomatoes to bag, roll top to close, and staple to secure. Place on a small baking sheet and transfer to oven.", "Roast 20 minutes. Remove from oven, carefully open, and finish with olive oil and an additional squeeze of lemon." ]
[Name] Sheet Pan Salmon Dinner [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-04-12T21:12:00Z [Description] Make and share this Sheet Pan Salmon Dinner 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/53/11/50/hUC0Y2NXTPem2Mmhr8Vv_0S9A9849.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/50/onFtZNSJRBeMLTcoZTMf_0S9A9867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/50/5CkMR6ldRKuYUVAEtV50_0S9A9859.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/50/qIaRmC51SUyD9nUK6y0L_GK_Genius-Kitchen-Sheet-Pan-Salmon-Dinner-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/50/vw2Yj6v2RZOyCYF0In6H_GK_Genius-Kitchen-Sheet-Pan-Salmon-Dinner-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/50/5T1Tz3sFREWMEGFR40Y4_GK_Genius-Kitchen-Sheet-Pan-Salmon-Dinner-Finished3-4x3_H.JPG"] [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1/2", NA, "2 -3", "2", "3", "4", "1"] [RecipeIngredientParts] ["leeks", "olive oil", "russet potatoes", "skinless salmon fillet", "mustard", "baby arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 725.4 [FatContent] 38.0 [SaturatedFatContent] 5.7 [CholesterolContent] 104.6 [SodiumContent] 328.7 [CarbohydrateContent] 43.8 [FiberContent] 6.0 [SugarContent] 4.8 [ProteinContent] 52.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Place leeks in a small bowl and toss with 2 tablespoons olive oil. Season with salt and pepper and set aside. Line a rimmed baking sheet with parchment and coat with 2 tablespoons olive oil. Using a mandoline or a sharp knife, slice potatoes 1/8-inch thick. Lay them on the prepared sheet pan, slightly overlapping, so that the entire surface of the sheet pan is covered. Drizzle with an additional 3 tablespoons olive oil and season generously with salt and pepper. Top with another sheet pan and transfer to the oven. Roast for 20 minutes. Remove top sheet pan, top with leeks, and roast for an additional 30 minutes. Meanwhile, season the salmon generously with salt and pepper. Combine mustard in a small bowl with 1 tablespoon olive oil, and spread on top of salmon. Place fillet in the center of the sheet pan, on top of potatoes and leeks. Transfer to oven and roast, 15 minutes, for medium doneness. Remove salmon from oven and top with arugula. Dress arugula with remaining 2 tablespoons olive oil and lemon juice, season with salt and pepper, and serve.
[Name] Shortcut Shakshuka [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-04-12T21:16:00Z [Description] Harissa paste (spicy North African chile paste) is the flavor shortcut that will take your shakshuka to the next level. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/xO5kdSmTM63f4aImG6Qv_0S9A2342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/gHlHruGQr6LJs0ByMQma_GK_Genius-Kitchen-Shortcut-Shakshuka-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/l5YMc6CvTyCzm8NLp0kB_0S9A2304.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/07soU2WuQnOQWw2uv2Vl_0S9A2316.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/BFuNPsezTLOwxrER02l4_GK_Genius-Kitchen-Shortcut-Shakshuka-Tableau-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/51/eUZhhGBPR9iq4Uhe8thH_GK_Genius-Kitchen-Shortcut-Shakshuka-Finished1-4x3_H.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "6", NA, "3", "1", "6", "1/3", "1/4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "harissa", "crushed tomatoes", "eggs", "feta", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.0 [FatContent] 15.9 [SaturatedFatContent] 4.1 [CholesterolContent] 193.4 [SodiumContent] 340.5 [CarbohydrateContent] 13.7 [FiberContent] 3.0 [SugarContent] 1.6 [ProteinContent] 10.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat a large, deep skillet with a tight fitting lid over medium-high heat. Add olive oil. When shimmering, add onions and garlic, season generously with salt and pepper, and cook, stirring occasionally, until onion is softened and just beginning to turn golden on the edges, about 12 minutes. Do not brown. Push onions to the edges of skillet and add one tablespoon olive oil to the center. Add harissa paste to olive oil. Saute until fragrant and caramelized, about 3 minutes, stirring to incorporate the onion and garlic mixture. Add tomatoes and simmer until reduced and slightly thickened, about 15 minutes. Season to taste with salt and pepper. Reduce heat to low. Gently crack eggs into tomato sauce, forming a small well with a spoon for each egg to land. Season tops of eggs with salt and pepper, cover skillet, and cook until eggs are just set, about 5 minutes. Remove from heat (eggs will continue to cook in the sauce], and top with feta, cilantro, and a final drizzle of olive oil. Serve immediately, with toasted rustic bread on the side.
[Name] Oven-Roasted Tomato Sauce, 3 Ways [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-04-12T21:24:00Z [Description] No more endless stirring required thanks to this easy alternative that cuts cooking time down to 2 hours. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/L00n8glTRFyYId1sxobi_0S9A1357.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/3NWUS0bbTsi9gckwytEa_0S9A1341.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/quE3zainRRWxz5aFuFbe_0S9A1347.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/Ue2ZwYwMSZzSBNQv4Oia_GK_Genius-Kitchen-Oven-Roasted-Tomato-Sauce-3-Ways-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/VnG0RJiTVy0n1flncEQY_GK_Genius-Kitchen-Oven-Roasted-Tomato-Sauce-3-Ways-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/gQixbRVEQO2KKxm2SKLF_GK_Genius-Kitchen-Oven-Roasted-Tomato-Sauce-3-Ways-Tableau-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/52/AMkTCcyTl6UmoJgPkRtZ_GK_Genius-Kitchen-Oven-Roasted-Tomato-Sauce-3-Ways-Finished2-4x3_H.JPG" ] [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "3", "2", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["diced tomatoes", "red wine", "olive oil", "onion", "garlic cloves", "basil", "oregano", "red pepper flakes", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.8 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 15.4 [FiberContent] 3.7 [SugarContent] 8.9 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Preheat oven to 350 degrees F. In a medium dutch oven, combine tomatoes, red wine, olive oil, ½ cup water, onion, garlic, basil, oregano, red pepper flakes, sugar, 1 teaspoon salt, and ½ teaspoon black pepper. Bring to a boil over medium-high, and then transfer to oven. Roast, stirring occasionally, for 2 hours, until sauce is reduced and caramelized on the edges. Remove from oven, remove basil and oregano sprigs, and season to taste with salt and pepper. The sauce will stay in the refrigerator for 5 days. Variations: MEAT SAUCE: Add ½ pound ground beef to a dutch oven at beginning of recipe, before roasting. VODKA SAUCE: Add ½ cup heavy cream to the sauce when finished roasting.
[Name] Foolproof Roast Chicken Dinner [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-04-12T21:32:00Z [Description] Who needs a roasting rack when you’ve got aromatic veggies that double as a built-in side dish? [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/0pfSKjhZTPW1G5gbAESs_0S9A1717.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/P7FuWrqSbmMGDIWmY9kf_0S9A1724.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/UGHN79jORvq1068rtGL6_0S9A1701.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/DLnHUntASeubgT9fiesw_GK_Genius-Kitchen-Foolproof-Roast-Chicken-Tableau-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/2E1GAOcQfOWxHZGRnO8W_GK_Genius-Kitchen-Foolproof-Roast-Chicken-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/m8GaDx9GRUaxxCbajYPd_GK_Genius-Kitchen-Foolproof-Roast-Chicken-Finished1-4x3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/53/ws8Yk6eSQaXVJotgaRrn_GK_Genius-Kitchen-Foolproof-Roast-Chicken-Finished1-4x3_H.jpg" ] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "4", "8", "3", NA, NA, "3", "1", "1"] [RecipeIngredientParts] ["shallot", "watermelon radishes", "turnip", "sweet potato", "fennel bulb", "carrots", "thyme", "olive oil", "chicken", "butter", "garlic", "lemon"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 592.4 [FatContent] 38.3 [SaturatedFatContent] 13.8 [CholesterolContent] 45.8 [SodiumContent] 325.2 [CarbohydrateContent] 61.2 [FiberContent] 8.8 [SugarContent] 9.5 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees F with a rack in the upper third of oven. Place shallots, radishes and/or turnips, sweet potato, fennel, carrots, and 4 sprigs thyme on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss well to coat. In a small bowl, combine 2 tablespoons salt and 1 tablespoon pepper. Dry chicken thoroughly with paper towels. Using your fingers, slide beneath skin of breast, thighs, and drumsticks, to ease in seasoning. Push slices of butter under breast of chicken. Season chicken thoroughly with salt and pepper mix, being sure to season under the skin of the breast and legs, inside the cavity, and on the underside of the bird. Stuff garlic and remaining thyme sprigs in the cavity. Place chicken on top of vegetables on sheet pan and transfer to oven. Roast until vegetables are charred and chicken is cooked through and crispy, about 1 hour 10 minutes, rotating sheet pan and flipping vegetables halfway through roasting. Serve with lemon wedges.
[Name] Extra-Crispy Fried Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-04-12T21:37:00Z [Description] Make and share this Extra-Crispy Fried 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/recipes/53/11/54/xAvQ7WMVR6qiYiNU7Rqd_0S9A9157.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/54/gNCGf1zqTVWVHr8uIDhQ_0S9A9133.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/54/1X7C7eF1SXyHhlFnzD1G_GK_Genius-Kitchen-Extra-Crispy-Fried-Chicken-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/54/CnJ7ByTzKb6qKjjdPg6A_0S9A9147.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/54/wy8vkftJTTuFx1pkImYm_GK_Genius-Kitchen-Extra-Crispy-Fried-Chicken-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/54/15tWR1e1R16AmmveSJP8_GK_Genius-Kitchen-Extra-Crispy-Fried-Chicken-Finished1-4x3_H.JPG"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "3 1/2 - 4", NA, "3", "1 1/2", "1 1/2", "2"] [RecipeIngredientParts] ["chicken", "all-purpose flour", "cayenne pepper", "paprika", "celery seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 802.0 [FatContent] 40.8 [SaturatedFatContent] 11.5 [CholesterolContent] 198.4 [SodiumContent] 188.1 [CarbohydrateContent] 48.5 [FiberContent] 2.1 [SugarContent] 0.3 [ProteinContent] 55.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine. Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours. Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove. In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces. Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees. Serve.
[Name] Tahini Chocolate Cakes [AuthorId] 222696 [AuthorName] hannahactually [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-04-12T22:03:00Z [Description] Make and share this Tahini Chocolate Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["10", "1/3", "3", "1/2", "1", "5 1/2", "3", "1", "5", "1", NA] [RecipeIngredientParts] ["unsalted butter", "sesame seeds", "all-purpose flour", "salt", "dark chocolate", "eggs", "tahini", "lime, zest of", "creme fraiche", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.5 [FatContent] 44.2 [SaturatedFatContent] 22.9 [CholesterolContent] 143.9 [SodiumContent] 81.5 [CarbohydrateContent] 56.3 [FiberContent] 7.9 [SugarContent] 33.7 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350 degrees. Use butter to grease 6 half-cup muffin molds or similar, or use smaller molds. Dust molds with cocoa and sprinkle the sesame seeds in the bottom of each. Sift together remaining 1/3 cup cocoa with the flour and a pinch of salt. Set aside.", "Melt chocolate and remaining 10 tablespoons butter in a heatproof bowl over simmering water, or in a small, heavy saucepan on very low heat. (Watch carefully if using a saucepan.] When almost completely melted, remove from heat and stir until smooth. Set aside.", "Using a whisk or electric beater, whisk eggs and sugar together until pale and fluffy, about 5 minutes. Stir a little of this mixture into the tahini to lighten it, then stir the tahini into the egg mixture. Stir in the cooled chocolate mixture. Fold in the cocoa mixture.", "Pour the batter into the molds and set molds on a baking sheet. Place in the oven and bake 12 to 14 minutes, less for smaller molds. A skewer or toothpick inserted in the middle should not come out clean.", "Cool 20 minutes or more before unmolding. Dust tops with lime zest and serve with crème fraîche or ice cream." ]
[Name] CHICKEN LAKSA.....quick, Easy and Oh so Tasty [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-13T00:22:00Z [Description] Make and share this CHICKEN LAKSA.....quick, Easy and Oh so Tasty 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/nuLcUk3IT4yS196EOZhu_laksa%202%20border.jpg" [RecipeCategory] Curries [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "230", "1", "400", "2", "1", "3", "200", "200", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "canola oil", "onion", "garlic", "coconut cream", "fish sauce", "brown sugar", "kaffir lime leaves", "bean sprouts", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1000.5 [FatContent] 40.6 [SaturatedFatContent] 23.4 [CholesterolContent] 77.2 [SodiumContent] 807.6 [CarbohydrateContent] 124.7 [FiberContent] 2.3 [SugarContent] 73.9 [ProteinContent] 34.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] in a small frypan, saute the chicken in 1 tablespoon of the oil, stirring until cooked through but not brown. drain and put aside. make the rice noodles according to directions on packet and put aside. in a large pot, using the other tablespoon of oil, saute the onion, garlic and chilli until onion is translucent. add the laksa paste and stir till fragrant. add the stock and coconut cream and stir until boiling. add the chicken, sugar, fish sauce and lime leaves. simmer for 2 minutes. remove from heat. TO SERVE: place desired amount of noodles into bowls, ladle laksa over the noodles, distributing chicken evenly. top with some bean shoots, chilli and coriander.
[Name] Shoyu Ramen [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-13T01:33:00Z [Description] Make and share this Shoyu Ramen recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1 1/2", "2", "2", "2", "2 1/2", "1/2", "1", "16", "1", "3", NA, "1", "2", "2 -3"] [RecipeIngredientParts] ["garlic cloves", "ginger", "soy sauce", "sake", "salt", "spinach", "hard-boiled eggs", "pork", "bean sprouts", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 869.5 [FatContent] 35.7 [SaturatedFatContent] 14.3 [CholesterolContent] 191.9 [SodiumContent] 5012.8 [CarbohydrateContent] 107.3 [FiberContent] 4.9 [SugarContent] 7.5 [ProteinContent] 29.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat sesame oil in a pot that fits 4 cups of water. Add garlic and ginger and sauté until fragrant. Add spicy chili bean paste and stir. Add the chicken stock, dashi stock, soy sauce, sake and salt. Keep the soup simmering (not boiling] until you are ready to serve. Place the noodles in individual bowls and top with the soup. Put the ramen toppings on the top of this soup in a decorative fashion.
[Name] Instant Pot Asian Pork Chop [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2017-04-13T03:53:00Z [Description] Make and share this Instant Pot Asian Pork Chop 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/53/11/58/ckdPu0NxSpWycElRBB5c_hero-1.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/58/pEwWszfJTayK6Ege0veT_hero.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/58/0buBR5nJQ6uVYnrXmP2K_hero-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/58/vhwSe5BUTbQ0AYR43mdd_Asian%20Pork%20Chops%20instant%20pot.JPG" ] [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "4", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "low sodium soy sauce", "honey", "garlic cloves", "ginger", "sriracha sauce", "black pepper", "hoisin sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.9 [FatContent] 25.1 [SaturatedFatContent] 7.0 [CholesterolContent] 137.6 [SodiumContent] 1303.5 [CarbohydrateContent] 27.1 [FiberContent] 1.1 [SugarContent] 20.1 [ProteinContent] 43.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat Instant Pot on Saute. Once hot, add the oil. Place the pork chops in the oil and brown both sides. Add the rest of the ingredients, close the lid, and pressure cook on Manuel for 12 minutes. Let the Instant Pot do a natural pressure release.
[Name] Shortcut Smoky Indoor Ribs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H15M [PrepTime] PT10M [TotalTime] PT3H25M [DatePublished] 2017-04-13T13:53:00Z [Description] Make and share this Shortcut Smoky Indoor Ribs 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/53/11/59/dtng4RUWQw4nLHE06lZw_0S9A3347.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/P248QZdZRoqWBY5sLu6d_0S9A3352.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/kodfRz6cT1eGEvVVfU5A_0S9A3314.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/4kbYbfkVRCejczKnEyCD_GK_Genius-Kitchen-Short-Cut-Smokey-Indoor-Ribs-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/wZ2QQoAfTivSNFKsqIwG_GK_Genius-Kitchen-Short-Cut-Smokey-Indoor-Ribs-Finished1-4x3_H.jpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/54iE47F7QsqbrtmRA5ZR_GK_Genius-Kitchen-Short-Cut-Smokey-Indoor-Ribs-Finished2-4x3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/H6SotLFxShuXWQ3S5oM4_GK_Genius-Kitchen-Short-Cut-Smokey-Indoor-Ribs-Finished2-4x3_H.jpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/59/EsR1Oyk4SUqL7DESuGoP_GK_Genius-Kitchen-Short-Cut-Smokey-Indoor-Ribs-Finished3-4x3_H.jpg"] [RecipeCategory] Summer [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "2", "2", "1", "1", "1", "1", NA, "1", "2 1/2", "3/4", "1 1/4"] [RecipeIngredientParts] ["dark brown sugar", "paprika", "onion powder", "cayenne", "ground cumin", "dried oregano", "garlic powder", "black peppercorns", "barbecue sauce", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1062.4 [FatContent] 76.9 [SaturatedFatContent] 24.6 [CholesterolContent] 259.4 [SodiumContent] 670.5 [CarbohydrateContent] 39.7 [FiberContent] 2.5 [SugarContent] 30.6 [ProteinContent] 51.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees F. If necessary, remove silver skin from the back of spare ribs with a paper towel. In a small bowl, mix to combine dark brown sugar, paprika, onion powder, cayenne, cumin, dried oregano, garlic powder, 3 tablespoons salt, and 2 teaspoons peppercorns. Place spare ribs on a large piece of tin foil. Rub smoked paprika into the ribs first, followed by the spice mix. Fold tin foil around ribs, crimping to secure. Transfer to oven and cook until meat has pulled back from the bones, about 2 hours and 15 minutes. Meanwhile, whisk to combine liquid smoke barbecue sauce in a small bowl. Remove foil from ribs and pour any accumulated cooking juices into barbecue sauce. Whisk until smooth. Begin basting ribs with barbecue sauce and continue to bake, basting ribs every 15 minutes, for an additional hour, raising temperature to 400 degrees F for the final 15 minutes, until ribs are very tender and bones are nearly falling from the meat. Slice ribs into pieces and serve with barbecue sauce.
[Name] Easy-As-Pie Pasta Dough [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-04-13T13:59:00Z [Description] Make and share this Easy-As-Pie Pasta Dough 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/53/11/60/EZlNqX53QaKV8Yg5cy8w_0S9A5571.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/60/IhIXSFBTvO3IIKVkzvnw_0S9A5561.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/60/M1kJxYE6RmmCv8n5AOHH_0S9A5569.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/60/J0P6gtuRRmFVN9TTLruQ_GK_Genius-Kitchen-Easy-As-Pie-Pasta-Dough_Tableau_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/60/eLWzWdFvTbqVnsfnTNQo_GK_Genius-Kitchen-Easy-As-Pie-Pasta-Dough_Finished2_4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/60/2GxGI2SiObOFhDBw8qQA_GK_Genius-Kitchen-Easy-As-Pie-Pasta-Dough_Finished1_4x3_H.JPG"] [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "olive oil", "kosher salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1258.2 [FatContent] 38.5 [SaturatedFatContent] 7.4 [CholesterolContent] 368.9 [SodiumContent] 6998.3 [CarbohydrateContent] 192.0 [FiberContent] 6.8 [SugarContent] 0.9 [ProteinContent] 31.2 [RecipeServings] nan [RecipeYield] 1 pound pasta dough [RecipeInstructions] Add flour, eggs, yolks, olive oil, and salt to the bowl of a food processor. Process until dough comes around the blade of the processor, and continue to blend. Add additional flour, a half tablespoon at a time, until dough is smooth and still slightly tacky, about 1 minute. If dough is dry, add water, one teaspoon at a time. Wrap dough in plastic wrap and let rest at least 1 hour at room temperature. If resting longer than 4 hours, transfer to refrigerator, where dough can rest up to 12 hours. Remove from the refrigerator 1 hour before rolling. Unwrap dough and divide into 6 roughly equal portions. On a lightly floured surface, press into a rectangular shape with your palms, and then roll to a dimension of 9” x 12”. Dough should be very thin. With the long side perpendicular to you, fold pasta sheet at 3\" intervals to form a flat roll. Use a sharp knife to cut into ½-inch wide noodles. Gently use unfurl the pasta, toss lightly with flour if necessary to keep from sticking, and place on a baking sheet, lightly covered with a clean kitchen towel, until ready to cook. Repeat with remaining dough. To boil noodles, bring a large pot of generously salted water to a boil. Add noodles, gently stir, and cook, 2 minutes. Drain and serve with your favorite sauce.
[Name] 3-Ingredient Carnitas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-04-13T14:08:00Z [Description] Make and share this 3-Ingredient Carnitas 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/53/11/61/dvXBDccQPWXgPP4TXRc7_GK_Genius-Kitchen-3-Ingredient-Carnitas-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/61/eIuLaQ0pS8aPkI6oQOEI_GK_Genius-Kitchen-3-Ingredient-Carnitas-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/61/YFLvMkLeRnO5QUnx2PEa_GK_Genius-Kitchen-3-Ingredient-Carnitas-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/61/XoHRcNypTUSP40uQoG3g_GK_Genius-Kitchen-3-Ingredient-Carnitas-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/61/8RiaBySQ0eh9tXcdZ0pa_GK_Genius-Kitchen-3-Ingredient-Carnitas-Finished3-4x3_H.JPG"] [RecipeCategory] Very Low Carbs [Keywords] ["Summer", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "8", NA, "1 1/2", "1/2", "1/2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["boneless pork shoulder", "water", "low sodium chicken broth", "ground cumin", "ground cloves", "cayenne", "corn tortilla", "red cabbage", "sour cream", "cilantro", "avocado", "serrano chili"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 504.8 [FatContent] 40.2 [SaturatedFatContent] 13.9 [CholesterolContent] 141.0 [SodiumContent] 143.2 [CarbohydrateContent] 0.3 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 33.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 ½-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid. Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more. If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.
[Name] Banana Nice Cream [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-13T14:11:00Z [Description] Sure, it’s still cold and gloomy outside, but I don’t care. I’m eating ice cream! Raw, vegan ice cream made without a ice cream maker. Boy, I wish I knew about this technique in the past. It’s really quite easy. Freeze ripe bananas, and blend them in the food processor with your sweet additions, then refreeze. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/gSeDQfySOKyLoBUjO4Lg_cocochaiicecream1.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Low Protein", "Vegan", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "5", "1/4", "1", "2", NA, "1", "1"] [RecipeIngredientParts] ["bananas", "coconut cream", "coconut milk", "cardamom powder", "cinnamon", "fresh ginger", "vanilla bean", "mango"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.3 [FatContent] 4.3 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 40.0 [FiberContent] 3.7 [SugarContent] 28.2 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a food processor, and blend until pureed. You will have to occasionally press the mixture down with a spatula or spoon to help it along. After a few minutes you will have a soft and creamy ice cream. Enjoy immediately, or for better results, place in a container and refreeze for 1 hour. Use an ice cream scoop to serve.
[Name] 8-Minute Breakfast Sausage [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 2017-04-13T14:14:00Z [Description] Make and share this 8-Minute Breakfast Sausage 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/53/11/63/3DTH9apRRiqMQ69FIN20_0S9A9719.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/63/EBzLIkIRG2svoBswJ0EO_0S9A9644.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/63/ZveFD5mTQXmT8oBoZbFH_0S9A9654.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/63/ktmFEv7BTomCEWsQM4GM_GK_Genius-Kitchen-8-Minute-Breakfast-Sausage-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/63/k8vVJWwRlO9RReupnruw_GK_Genius-Kitchen-8-Minute-Breakfast-Sausage-Finished2-4x3_H.JPG"] [RecipeCategory] Breakfast [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1 1/2", "1/2", NA, "1", "2", "2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["ground pork", "fresh sage", "dark brown sugar", "ground fennel", "olive oil", "American cheese", "avocado", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.4 [FatContent] 46.6 [SaturatedFatContent] 14.7 [CholesterolContent] 276.9 [SodiumContent] 276.9 [CarbohydrateContent] 9.9 [FiberContent] 3.9 [SugarContent] 3.9 [ProteinContent] 29.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine pork, sage, brown sugar, ground fennel, 1 teaspoon salt, and 1 teaspoon black pepper. Gently mix until all ingredients are incorporated. Form 4 patties, about 3 ounces each and 1/2-inches thick. Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add patties, in batches if necessary, so as not to overcrowd the pan. Cook until golden on the edges and cooked through, about 3 minutes per side. Repeat with remaining patties, adding additional olive oil if necessary between batches. Place slice of cheese on top of each patty during last minute of cooking. Remove to a plate and serve on Portuguese muffins, with avocado, a fried egg, hot sauce, and a smear of your favorite condiment.
[Name] Skillet Margarita Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-04-13T14:23:00Z [Description] Make and share this Skillet Margarita Pizza 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/53/11/64/MBAppKQQTG2VyfU437TY_0S9A4147.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/2nAk2f06Sl6iFdvPCMM8_36419883342.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/SlOS3dQsmmzRuY9fQCTg_0S9A4145.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/oLBJCQB9Tpe81HbVwv99_0S9A4156.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/ulIf7laDTMmGUd2V5Muu_GK_Genius-Kitchen-Skillet-Margarita-Pizza-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/J3yH6n3UQQHDUC7HCAjj_GK_Genius-Kitchen-Skillet-Margarita-Pizza-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/64/deUmADIOTmCB0juldCAz_GK_Genius-Kitchen-Skillet-Margarita-Pizza-Finished3-4x3_H.JPG" ] [RecipeCategory] High In... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/2", NA, "1/2", "1", "2", "1", "1/2", "1/4", "1/2", "3"] [RecipeIngredientParts] ["bread flour", "active dry yeast", "water", "olive oil", "mozzarella cheese", "basil leaves", "red pepper flakes", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.2 [FatContent] 22.4 [SaturatedFatContent] 11.9 [CholesterolContent] 62.2 [SodiumContent] 840.0 [CarbohydrateContent] 67.5 [FiberContent] 3.6 [SugarContent] 2.1 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 teaspoons salt, and yeast. Mix until combined. Add water and olive oil. Dough will be tacky and should stick to the sides of the bowl. Continue mixing until well incorporated and smooth, adding 1-2 tablespoons of water if necessary, to make dough cohesive and smooth.", "Scrape dough into a large, oiled bowl and cover with plastic wrap. Let stand at room temperature for 8 hours and up to 24.", "Grease two 10-inch cast iron skillets and/or round cake pans with 1 tablespoon olive oil. Flour a work surface and scrape dough out of bowl. Divide dough into 2 pieces. Using lightly floured hands, form each into a ball, place into the skillets, and turn to coat in oil. (Alternatively, keep one dough wrapped while the other rises; repeat with remaining dough after first pizza bakes.] Using fingers, press the dough to the edges of the pan. (Don’t worry about stretching the dough to fill the entire pan; dough will do so naturally during the next rise.] Cover with plastic wrap and let rise in a warm place for 1 hour, until dough looks puffed and begins to fill the skillet.", "Preheat oven to 550 degrees F with racks in the upper and lower thirds. Remove plastic wrap. Lightly oil the top of dough and use your fingertips to gently press dough to fill the pan evenly. Do not disturb any air pockets that have formed in the dough. Divide pizza sauce, mozzarella, basil, and red pepper flakes between both dough rounds. Drizzle with olive oil and season with salt and pepper.", "Transfer to oven and bake until pizza crusts are deeply golden and cheese is bubbling about 15 minutes. Sprinkle with Parmigiano-reggiano and top with additional basil leaves. Cut into slices and serve." ]
[Name] Vegan Mac & Cheese [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-04-13T14:28:00Z [Description] We’re gonna take it down home today, y’all. Macaroni and cheese: the quintessential soul food dish. Comfort on a plate. Grandmama’s most prized recipe. Of course the pounds of cheese and white flour noodles used in the traditional dish don’t come without very heavy baggage: heart disease, cancer, symptoms associated with lactose intolerance, diabetes, and obesity. Is it worth it? Hell no! Especially not when there is amazing, comforting, soul food ordained vegan macaroni and cheese! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/65/586mglhQn6CZpfytq58H_Vegan-MacCheese-6.jpg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3", "1", "1", "1", "1 1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["roasted garlic", "arrowroot", "milk", "canola oil", "Dijon mustard", "onion powder", "lemon juice", "nutritional yeast", "sea salt", "macaroni noodles", "Brussels sprouts", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.1 [FatContent] 9.4 [SaturatedFatContent] 1.9 [CholesterolContent] 5.7 [SodiumContent] 666.2 [CarbohydrateContent] 55.0 [FiberContent] 12.2 [SugarContent] 2.9 [ProteinContent] 20.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Mix the arrowroot in a small bowl with <U+2153> cup of the milk. Make sure to get out the clumps. Set aside. In a sauce pot, warm oil or melt Earth Balance on medium heat. Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine. Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat. Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up]. Meanwhile, cook your macaroni noodles al dente (follow package instructions––the shells I use cook for 13 minutes]. Strain the noodles and place in a deep baking dish to cool. Transfer the sauce to a blender, then add the butternut squash and roasted garlic. Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles. Pour the cheese sauce over the noodles, and stir well to coat every noodle. Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt. Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over. Bake for 20 minutes. Serve immediately.
[Name] No-Roll Sushi Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-04-13T14:34:00Z [Description] Make and share this No-Roll Sushi Cups 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/53/11/66/lBVdU7kDQzW4YKYG6gJQ_0S9A9624.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/bpNeOo1Smu9WJkyR9YTZ_0S9A9548.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/5ojFUq0gQq6ev4J9dvH5_0S9A9577.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/Cm5mrmK4T5ijYhke5fr6_GK_Genius-Kitchen-No-Roll-Sushi-Cups-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/bqSTO3oQRJOyIbolM0sT_GK_Genius-Kitchen-No-Roll-Sushi-Cups-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/nhDevvJFTJqqKIJS3nPI_GK_Genius-Kitchen-No-Roll-Sushi-Cups-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/66/OT7ro8BCTIaSXd8wRbAQ_GK_Genius-Kitchen-No-Roll-Sushi-Cups-Finished4-4x3_H.JPG" ] [RecipeCategory] Japanese [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", NA, "6", "1/2", "3/4", "2", "2", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["sushi rice", "kosher salt", "fresh ahi tuna", "English cucumber", "avocado", "scallions", "black sesame seeds", "nori", "soy sauce", "wasabi", "pickled ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.6 [FatContent] 3.4 [SaturatedFatContent] 0.6 [CholesterolContent] 5.4 [SodiumContent] 8.0 [CarbohydrateContent] 11.5 [FiberContent] 1.5 [SugarContent] 0.4 [ProteinContent] 4.7 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] Bring 1 ? cups water to a boil over high heat. Add rice and 1 teaspoon salt. Stir and cover. Reduce to low and steam until rice is very tender, about 20 minutes. Let sit an additional 5 minutes. Uncover and fluff with a fork. Cut twelve 5-inch squares of parchment. Center one square over the cup of a 12-cup muffin tin. When rice is cool to the touch but still warm, spoon 2 rounded tablespoons into paper. Using wet fingers, press rice on the bottom, against, and up the sides of the muffin tin to form a rice cup. Repeat with remaining rice and additional pieces of parchment. You should use entire portion of steamed rice. Combine ahi tuna, cucumber, avocado, scallions, and rice wine vinegar in a large bowl. Gently fold to combine. Divide mixture among rice cups. Top with sesame seeds and toasted nori, and serve immediately, with soy sauce, wasabi, and ginger.
[Name] Vegan Cauliflower "Chicken" [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-04-13T14:43:00Z [Description] Make and share this Vegan Cauliflower "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/recipes/53/11/67/iYOsru8RRvCc5WmzVZPM_untitled-9216.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/67/gY5sP7UXQVaHdN4Rb8xT_untitled-9214.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/67/xKZf41MyTJKxx0JlwSdr_untitled-9223.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/67/L8QRK7DtRUiBKvKPo2Va_screen_shot_2017-04-27_at_2.12.25_pm.png" ] [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1 1/2", "1/3", "1"] [RecipeIngredientParts] ["cauliflower", "nutritional yeast", "all-purpose flour", "salt", "cayenne pepper", "white pepper", "onion powder", "garlic powder", "paprika", "ground flax seeds", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.3 [FatContent] 2.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 896.3 [CarbohydrateContent] 37.8 [FiberContent] 7.1 [SugarContent] 4.5 [ProteinContent] 9.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oil for frying in a large dutch oven or fryer. It should be around 350 degrees F. In another bowl combine the ground flax seed with 1/4 cup of water. In a medium size mixing bowl combine the flour, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast. Into the bowl with the flax “egg” add the hot sauce and dijon mustard and whisk until creamy. Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture and use your other dry hand to coat it completely. Dip it back into the flax mixture, and again into the dry mixture (remember to keep one hand for wet dredging and the other for dry]. Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden. Transfer fried cauliflower to a large plate covered with paper towel to absorb excess oil. Continue to cook the remaining cauliflower. Serve hot.
[Name] Slow-Cooker Pho [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2017-04-13T16:06:00Z [Description] Make and share this Slow-Cooker Pho recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] "Asian" [RecipeIngredientQuantities] ["2", "1", NA, "2", "2", "4", "2 1/2", "7", "1", "2", "5", "5 -6", "8", "2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["onions", "garlic", "ginger", "serrano chilies", "cinnamon sticks", "star anise", "cloves", "black peppercorns", "fennel seeds", "cardamom pods", "beef shank", "low sodium chicken broth", "salt", "fish sauce", "bean sprouts", "lime wedge", "mixed herbs", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 854.1 [FatContent] 17.3 [SaturatedFatContent] 5.6 [CholesterolContent] 147.4 [SodiumContent] 1252.6 [CarbohydrateContent] 76.4 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 93.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat broiler.", "Place onion, garlic, ginger, and serrano chiles on a small baking sheet and broil, rotating until charred, about 8 minutes. Remove from broiler and add cinnamon, star anise, coriander, cloves, peppercorns, fennel, and cardamom. Return to broiler until spices are toasted and aromatic, about 30 seconds to a minute more. Transfer to crock pot, along with beef shanks and chicken stock. Add salt or fish sauce, and enough water to cover shanks by ½-inch, about 8 cups.", "Place lid on crock pot and let cook, at least 8 hours and up to 12 for an even fuller flavor, until meat is falling off the bone.", "Remove beef from crockpot. With a spider or mesh strainer, remove all aromatics from the pot. With a large spoon, skim fat. When beef is cool enough to handle, shred into bite-sized pieces and return to broth. For best results, chill broth and skim fat; reheat before serving. Alternatively, skim fat while soup is warm with a large spoon. Season to taste with salt or fish sauce.", "Divide broth and meat among serving bowls and top with noodles, bean sprouts, lime wedges, herbs, scallions, and chiles. Serve." ]
[Name] Mix & Match Chicken Soup [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-04-13T16:17:00Z [Description] Make and share this Mix & Match Chicken Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/wmLKsRS0TMGXUe7jqcmO_0S9A9097.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/0o44aKC8Qi6RbK0pFzBT_GK_Genius-Kitchen-Mix-And-Match-Chicken-Soup-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/4P2JM2nUSiiJT2gjgUwO_0S9A9067.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/r1eG8KuSWSfgc9MHiIwA_0S9A9074.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/K7nBotyhQOOlNEr5z0W3_0S9A9089.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/OECiew6pSuaVMzLgmRup_GK_Genius-Kitchen-Mix-And-Match-Chicken-Soup-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/oAlilWjWQ3yYIpePwxF7_GK_Genius-Kitchen-Mix-And-Match-Chicken-Soup-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/69/eYllyp3ATguiJMQsEvC4_GK_Genius-Kitchen-Mix-And-Match-Chicken-Soup-Finished2-4x3_H.JPG"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2 - 4", "2", "1", "2", "1/2", "1", "1", NA, "2", "2", "2", "2", "1/2", "1/2", NA, NA, NA, "1/2", "10", "6", "3", "1/4", "2", "4", "1", "1", "1/4", "1/4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["whole chickens", "carrots", "onion", "celery", "parsley", "bay leaf", "black peppercorns", "kosher salt", "fresh corn kernels", "cherry tomatoes", "black beans", "lime juice", "cilantro", "tortilla chips", "sharp white cheddar cheese", "baby bok choy", "shiitake mushrooms", "scallions", "low sodium soy sauce", "eggs", "asparagus", "fresh lemon juice", "heavy cream", "dill", "basil", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.8 [FatContent] 28.1 [SaturatedFatContent] 8.8 [CholesterolContent] 196.8 [SodiumContent] 397.0 [CarbohydrateContent] 40.5 [FiberContent] 12.3 [SugarContent] 8.0 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] BASIC CHICKEN SOUP: Place chicken pieces and backbone in a large stockpot. Add carrots, onion, celery, parsley, bay leaf, peppercorns, and 1 tablespoon salt. Add 16 cups water and place over high heat. When water boils, reduce to a brisk simmer. Skim any foam that accumulates on the surface. Continue to cook, skimming occasionally, until chicken is cooked and broth is slightly reduced, 1 hour. Remove chicken pieces. Continue to simmer broth. When chicken is cool enough to handle, shred meat into bite-sized pieces, discarding skin and bones. Strain broth into a clean stockpot and discard solids. Skim fat and return chicken to broth. Add desired additions and garnishes, and serve. TORTILLA SOUP VARIATION: To hot broth, add corn, tomatoes, black beans, and jalapeno. Maintain a brisk simmer and cook for 2 minutes, until corn and jalapeno are just tender. Add lime juice and chopped cilantro and season to taste with salt and pepper. Serve, garnished with additional lime wedges, cilantro sprigs, tortilla chips, and cheddar cheese. SHIITAKE-EGG DROP SOUP VARIATION: To hot broth, add bok choy, shiitakes, scallions, soy sauce, vinegar, and sesame oil. Maintain a brisk simmer and cook for 3 minutes, until bok choy and shiitakes are just tender. Add eggs and stir gently, until set, about 1 minute more. Season to taste with additional soy sauce and vinegar, and serve, garnished generously with sliced scallions. ASPARAGUS-SPINACH SOUP VARIATION: To hot broth, add asparagus. Maintain a brisk simmer and cook for 3 minutes, until asparagus is just tender. Remove from heat and add spinach, lemon juice, heavy cream, dill, and basil. Stir until spinach is wilted. Season to taste with salt and pepper and serve, garnished with additional herbs and olive oil.
[Name] Red Velvet Beet Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2017-04-13T16:40:00Z [Description] Make and share this Red Velvet Beet Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/BdcBlKmTP6aYjZBzDIwV_0S9A4208.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/CnRwHGuSZa4aqhnBXiqh_0S9A4188.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/t6LOkhhSOOtvABXwIdvf_0S9A4185.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/JwDUqHvERPezJC1i6rC9_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/BE7WCUWdTrGVsXvXluwe_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/SJ0rwRT8QgGYdc5a0sqw_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/xynBQBtOSxazyJTTghrR_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/JZAAteU6RC6WHqjqEb6k_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/70/NucD6AVGTneOBTAkHtop_GK_Genius-Kitchen-Red-Velvet-Beet-Cake-Finished4-4x3_H.JPG"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "1 3/4", "1 1/2", "1", "1 1/2", "3", "1", "1 1/2", "2", "2", "1", "5", "1 1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "kosher salt", "granulated sugar", "eggs", "beets", "vanilla extract", "cream cheese", "unsalted butter", "confectioners' sugar", "vanilla", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.9 [FatContent] 25.2 [SaturatedFatContent] 10.7 [CholesterolContent] 64.4 [SodiumContent] 255.9 [CarbohydrateContent] 47.1 [FiberContent] 0.8 [SugarContent] 38.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 24 squares [RecipeInstructions] ["Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan with nonstick cooking spray.", "Place chocolate in a microwave-safe bowl. Transfer to microwave, and melt chocolate, stirring every 30 seconds, until melted, about 3 minutes. Set aside to cool.", "Whisk to combine flour, baking soda, and salt in a medium bowl. Set aside.", "In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, eggs, and oil. Beat until well combined, about 2 minutes. Add beets, cooled melted chocolate, and vanilla. Beat until combined. Decrease speed to low and gradually add dry ingredients, scraping down the sides of the bowl as necessary.", "Pour into prepared pan and smooth top. Transfer to oven and bake until a toothpick inserted into the center comes out clean, about 25-28 minutes. Cool completely on a rack.", "Meanwhile, combine cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy and well combined. At low speed, gradually add confectioners’ sugar, beating until entirely smooth and well-incorporated. Add vanilla and a pinch of salt. Beat to combine.", "With a spatula, top cake with frosting, swirling to create peaks and valleys. Cut into squares and serve." ]
[Name] Magic Crust Blender Quiche [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-04-13T16:49:00Z [Description] Make and share this Magic Crust Blender Quiche 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/53/11/71/GheTn6qKT5JVAzOTZRZD_0S9A9657.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/YElv7rYsRAaDkKr7hn1v_0S9A9691.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/ZD85xsMhTLGyi5xZGqmL_GK_Genius-Kitchen-Magic-Crust-Blender-Quiche-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/I8gK0WxRNKmMmKeUfmUE_GK_Genius-Kitchen-Magic-Crust-Blender-Quiche-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/sg6ZLsORTMuvsAOkqzjQ_GK_Genius-Kitchen-Magic-Crust-Blender-Quiche-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/H85GKi84Q8ijFIxmeczl_GK_Genius-Kitchen-Magic-Crust-Blender-Quiche-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/hKdRHGsxQXqkQgD5E5BA_0S9A9669.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/71/4IHMqOhTteIdN9XbaeyT_GK_Genius-Kitchen-Magic-Crust-Blender-Quiche-Finished1-4x3_H.JPG"] [RecipeCategory] Savory Pies [Keywords] ["Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "3", "1/2", NA, "1/4", "1 1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "milk", "eggs", "baking mix", "parsley", "cherry tomatoes", "zucchini", "broccoli floret", "scallions"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 288.8 [FatContent] 21.0 [SaturatedFatContent] 8.5 [CholesterolContent] 126.5 [SodiumContent] 328.0 [CarbohydrateContent] 12.8 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F. Grease a 9-inch deep glass dish pie plate with 1 tablespoon olive oil.", "In a blender, combine milk, eggs, baking mix, 1 teaspoon salt, and 3/4 teaspoon pepper. Blend until smooth. Add parsley and blend just to combine.", "Sprinkle cheddar in an even layer on bottom of pie plate. Top with zucchini, broccoli, and scallions. Pour egg mixture over vegetables. Top with tomatoes and drizzle with remaining 2 tablespoons olive oil. Transfer to oven.", "Bake until quiche is puffed and golden brown and bottom of quiche look baked about 1 hour. Remove and let cool, 15 minutes, before slicing into wedges." ]
[Name] Blender Chocolate Mousse [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-04-13T16:59:00Z [Description] Make and share this Blender Chocolate Mousse 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/53/11/72/U4BrP7sRvOMPrhijTSlw_0S9A3640.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/BrpaNccHTkO2zbiNPzpY_GK_Genius-Kitchen-Blender-Chocolate-Mousse-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/CwkzdNbWRyDBTkSYjgGw_0S9A3616.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/4DsrOX6RyawSI2wQy7YQ_0S9A3634.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531172/8yaIxxfGSqs41n3erCm8_Hark_The_Herald_Angels_Sing_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/57FC3g4wQOuBF6RvKzPo_GK_Genius-Kitchen-Blender-Chocolate-Mousse-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/tPHUjw3Q2iH99EXz2O47_GK_Genius-Kitchen-Blender-Chocolate-Mousse-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/72/Xs4I5SjXSFSkYn5IGQwq_GK_Genius-Kitchen-Blender-Chocolate-Mousse-Tableau1-4x3_H.JPG" ] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["9", "1 1/2", "6", "3", "1", NA, NA] [RecipeIngredientParts] ["heavy cream", "unsalted butter", "eggs", "vanilla extract", "kosher salt", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.3 [FatContent] 48.7 [SaturatedFatContent] 29.3 [CholesterolContent] 205.0 [SodiumContent] 64.4 [CarbohydrateContent] 29.2 [FiberContent] 2.5 [SugarContent] 23.5 [ProteinContent] 6.3 [RecipeServings] nan [RecipeYield] 6 6oz. portions [RecipeInstructions] ["Place chocolate chips in a blender. In a small pot, bring cream to a boil over medium-high heat. Pour over chocolate chips and let sit, undisturbed, for 30 seconds. Blend on medium speed until smooth and well-combined, about 1 minute.", "Add butter and continue to blend until slightly cooled, about 2 minutes. Add eggs, vanilla, and a large pinch of salt. Blend on medium-high speed until mixture is frothy and light, about 2 minutes. Transfer to six 8-ounce ramekins and chill until firm, about 3 hours. Serve chilled, topped with whipped cream and raspberries." ]
[Name] Super-Creamy Hummus 2.0 [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-04-13T17:04:00Z [Description] Baking soda is the key to creating velvety-smooth hummus. Make it a full meal with sautéed mushrooms, pickled onions and plenty of pita. Recipe courtesy Debbie Wong. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/Wy3pIkZySJSGxOn9xpTY_0S9A5533.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/aRv5ckTkesYvAn4cfGPQ_0S9A5548.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/Xx4FT6mkQL2MBd1PG5vw_0S9A5529.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/bJ4NynufS3mvZcn36mGB_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/WLi6j9AFQpdXlRTXdNdI_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/mE9ZnYuS4yLax7Zxu0Ba_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/bUwtIzSqRiGZ05AUCAeK_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/OFMpHdSUQdKy51ITjfBH_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/PW2M3HFmQtah9H6tNvYX_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/zl6F3zyrSyy9Z8MfL9h2_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/73/iArCn52RRJKvhxEznqdw_GK_Genius-Kitchen-Super-Creamy-Hummus-2.0-Finished4-4x3_H.JPG"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2/3", "2", NA, "2", "2", "1/4", "1", "1/3", "3", "3", "4", NA] [RecipeIngredientParts] ["red onion", "white wine vinegar", "sugar", "chickpeas", "baking soda", "tahini", "garlic clove", "fresh lemon juice", "olive oil", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.8 [FatContent] 13.3 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 865.6 [CarbohydrateContent] 39.1 [FiberContent] 7.6 [SugarContent] 2.1 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place red onions in a medium bowl and add white wine vinegar, sugar, 2 teaspoons salt. Massage onions with your fingers until they begin to break down and vinegar turns pink. Set aside. This can be done several hours in advance, or up to a day in advance; keep covered in the refrigerator. Heat a large nonstick skillet over medium-high heat. Add chickpeas and baking soda and heat, stirring continuously, until chickpeas are warmed through and mixture begins to sizzle on the edges, about 3 minutes. Continue to cook, stirring, for 2 more minutes. Transfer chickpeas to a large bowl, fill with cold water, and rinse and drain 4 to 5 times, gently rubbing the chickpeas between your hands to loosen the skins. When draining, use a small skimmer to discard skins, or pour off the skins from the top of the bowl before refilling with fresh water. Repeat until the water runs clear and no skins remain. Transfer chickpeas to a food processor. Add tahini, garlic, lemon juice, and salt to taste. Process to form a thick, chunky paste. Add 1/4 cup ice water and continue running processing for an additional 4-5 minutes. Add ice water by the tablespoon until mixture is velvety and entirely smooth. Season to taste with salt and additional lemon juice. Set aside. Heat a large skillet over high heat. Add olive oil, swirl to coat, and add mushrooms and thyme. Season generously with salt and pepper and saute, stirring occasionally, until mushrooms are softened and deeply golden, about 8-10 minutes. Remove from heat and keep warm until ready to serve. Spread hummus in a thick layer on a serving plate. Scatter with sauteed mushrooms and pickled red onions. Dress with a generous pour of olive oil and chopped dill. Serve with crudites and pita on the side.
[Name] Crispiest Roasted Potatoes, 3 Ways [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2017-04-13T17:43:00Z [Description] Make and share this Crispiest Roasted Potatoes, 3 Ways 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/53/11/74/8rck3mRzSxi70HHEQznn_0S9A9779.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/YnY3qk9cTGK2RC7txVh6_0S9A9788.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/BNULmOQfThWFnQSzeFy2_0S9A9792.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/4rOT0ZnoQiSwIfl6UNKB_0S9A9795.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/NTRqVLmFT6eoQFmVD3h6_0S9A9801.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/mOxRtkVZS5quQtW4cRhB_GK_Genius-Kitchen-Crispiest-Roasted-Potatoes-3-Ways-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/i6aAHkaCQxi2m3CDOSOy_GK_Genius-Kitchen-Crispiest-Roasted-Potatoes-3-Ways-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/LrjD2n6DTsStr7oUecRn_GK_Genius-Kitchen-Crispiest-Roasted-Potatoes-3-Ways-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/JXJRcOEgQSWznUKrwL1R_GK_Genius-Kitchen-Crispiest-Roasted-Potatoes-3-Ways-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/74/aSUcySSjT0mJKRrBIC2v_GK_Genius-Kitchen-Crispiest-Roasted-Potatoes-3-Ways-Finished4-4x3_H.JPG" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "2", "4", "2", "1", "3", NA, "1", "1 1/2", "1", "1", "1", "5", NA, "1", "1", "1", "2", "1/4", "1", "1", NA, "1", NA, "1 1/4", "1", NA, "1", NA] [RecipeIngredientParts] ["russet potatoes", "salt", "unsalted butter", "olive oil", "yellow onion", "garlic cloves", "red pepper flakes", "whole canned tomatoes", "white wine vinegar", "fresh lemon juice", "mayonnaise", "parsley", "cilantro leaf", "fresh parsley leaves", "mint leaf", "white wine vinegar", "olive oil", "granulated sugar", "garlic clove", "kosher salt", "English cucumber", "kosher salt", "garlic clove", "oregano", "lemon, zest of", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 698.6 [FatContent] 32.7 [SaturatedFatContent] 10.3 [CholesterolContent] 30.5 [SodiumContent] 3806.7 [CarbohydrateContent] 95.2 [FiberContent] 13.2 [SugarContent] 11.2 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] FOR CRISPY ROASTED POTATOES: Preheat oven to 425 degrees F. Place potatoes in a large pot. Cover with cold water and add 2 tablespoons salt. Bring to a boil over high heat and cook 5 minutes, until potatoes are just slightly cooked on the outside. The interiors should still be raw. Drain and return to the pot. Let moisture evaporate, lightly shaking pot, 1 minute. Turn off heat. Add melted butter and place cover on pot. Shake vigorously for 1 minute, until the potatoes are rough on the exterior and lightly smashed. Transfer to a rimmed baking sheet and spread in an even layer. Roast until crispy and deeply golden, flipping after 30 minutes, about 45 minutes. Season to taste with salt and dress with desired topping. FOR PATATAS BRAVAS: In a medium pot, warm olive oil over medium-high heat. Add onions and sliced garlic, season to taste with salt and pepper, and sauté until softened and beginning to turn golden, about 8 minutes. Add smoked paprika and red pepper flakes. Cook until fragrant, stirring, one minute more. Add tomatoes and white wine vinegar and continue to cook, breaking up tomatoes with the back of a spoon or potato masher. Bring mixture to a boil and simmer for 15 minutes. Blend until smooth with hand blender, season to taste with salt and pepper, and keep warm until ready to serve. In a small bowl, whisk to combine grated garlic, lemon juice, and mayonnaise until smooth. Season to taste with salt. Serve aioli and tomato sauce with crispy roasted potatoes. Garnish with parsley and serve. FOR CHIMICHURRI: In the bowl of a food processor, combine cilantro, parsley, and mint leaves. Pulse until roughly chopped. Add white wine vinegar, olive oil, sugar, and garlic. Continue to pulse until finely chopped and well-combined, scraping down the sides of the bowl as necessary. Season to taste with salt and serve with crispy roasted potatoes. FOR TZATZIKI: Place cucumber in a small bowl and add 1 tablespoon salt. Toss to coat and set aside for 5 minutes. Squeeze cucumbers between paper towels to expel liquid. Rinse with water and pat dry. Transfer to a medium bowl. Add yogurt, garlic, and salt to taste. Serve tzatziki with crispy roasted potatoes, garnished with oregano, lemon zest, and a drizzle of olive oil.
[Name] One-Pan French Toast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-04-13T18:01:00Z [Description] Keep kitchen clutter to a minimum with this self-saucing breakfast bake. Recipe courtesy Debbie Wong. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/a7yUAskSzmILtkLOoBp1_0S9A7121.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/RKUqBRMT66JKu8hXFg1D_GK_Genius-Kitchen-One-Pan-French-Toast-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/CjbhPxd0RnEJHdOVqDTV_0S9A7111.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/y5BiA17QFekRi2qAH5bk_0S9A7077.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/nbPGaGNdQymeOzM9ZCal_GK_Genius-Kitchen-One-Pan-French-Toast-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/4heOoJVqSQnEdhrdJqdw_GK_Genius-Kitchen-One-Pan-French-Toast-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/wArcqA8RK7MNuDdifisg_GK_Genius-Kitchen-One-Pan-French-Toast-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/75/xPsEW9WXTS6wFM4oYpdA_GK_Genius-Kitchen-One-Pan-French-Toast-Finished4-4x3_H.JPG"] [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "3/4", "2", "1/4", NA, "4", "1 1/2", "3/4", "1/2", "1", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "dark brown sugar", "vanilla extract", "maple syrup", "kosher salt", "eggs", "milk", "heavy cream", "cinnamon", "granulated sugar", "mixed berries", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 694.9 [FatContent] 38.6 [SaturatedFatContent] 22.2 [CholesterolContent] 225.1 [SodiumContent] 467.1 [CarbohydrateContent] 77.9 [FiberContent] 2.6 [SugarContent] 32.1 [ProteinContent] 11.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small saucepan, combine 1 1/2 sticks butter, dark brown sugar, vanilla extract, 3 tablespoons maple syrup, and ½ teaspoon salt. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to maintain a brisk simmer and continue cooking until thickened and slightly reduced, 3 minutes more. Transfer to an 8” x 8” baking dish and set aside to cool slightly. In a large measuring cup, whisk to combine eggs, milk, cream, remaining 3 tablespoons maple syrup, ¼ teaspoon cinnamon, and ½ teaspoon salt. Place challah in two layers on top of syrup in baking dish, ripping pieces to fill spaces if necessary. Pour milk mixture over challah. Let sit one hour, flipping the top pieces of challah 2-3 times, to help custard saturate slices. In a small bowl, combine 2 tablespoons sugar and remaining ¼ teaspoon cinnamon. Distribute remaining 3 tablespoons butter slices on top of bread and sprinkle cinnamon-sugar mixture on top. Place baking dish on a parchment-lined baking sheet and transfer to oven. Bake until puffed, golden, and a toothpick inserted in the middle comes out clean, about 45 minutes. While French toast bakes, combine berries, lemon juice, and remaining 1 tablespoon sugar in a bowl. Toss to combine and set aside to macerate. Remove french toast from oven and scoop, serving with pan syrup and macerated berries. If desired, serve with additional syrup and lightly whipped, unsweetened cream.
[Name] Mashup Mexican Lasagna [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2017-04-13T18:10:00Z [Description] Lasagna meets taco night, and they’ve both never looked better. Recipe courtesy Dan Churchill. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/udlqOE3MSQ2rh3hgZOIw_0S9A4257.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/KSqLAMDdTG2qVd42k4A4_0S9A4242.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/pbp3oUMYSbhKQ5RShBmZ_0S9A4232.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/atMfRTT82EwnpPbchVEQ_GK_Genius-Kitchen-Mexican-Lasagna-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/EzdbxiMmSnCYgyyIikPX_GK_Genius-Kitchen-Mexican-Lasagna-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/qgCSbKANTQuxKVzDWr5t_GK_Genius-Kitchen-Mexican-Lasagna-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/qp89SfPkSPaqN3BauHd2_GK_Genius-Kitchen-Mexican-Lasagna-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/NWgNqYnhTBGXQx30IPGh_GK_Genius-Kitchen-Mexican-Lasagna-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/76/qVNLzpIsQb2srfhCXk9Z_GK_Genius-Kitchen-Mexican-Lasagna-Finished3-4x3_H.JPG"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1 1/2", NA, "1", "1", "3", "1 1/2", "1", "2", "2", "1", "1", "2", "1/3", "3", "1", "2 1/2", "3/4", "15", "2", "1"] [RecipeIngredientParts] ["olive oil", "ground beef", "red onion", "red bell pepper", "garlic cloves", "cayenne", "sweet paprika", "ground cumin", "ground coriander", "ground oregano", "chopped tomatoes", "low sodium beef broth", "red wine vinegar", "navy beans", "sour cream", "mozzarella cheese", "queso fresco", "corn tortillas", "avocados", "lemon, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.9 [FatContent] 43.4 [SaturatedFatContent] 15.4 [CholesterolContent] 100.4 [SodiumContent] 734.6 [CarbohydrateContent] 78.4 [FiberContent] 26.6 [SugarContent] 6.8 [ProteinContent] 43.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat a dutch oven over high heat. Add 3 tablespoons olive oil, swirl to coat, and add beef. Season generously with salt and pepper and cook, stirring, until beef begins to turn golden, about 10 minutes. Add remaining tablespoon olive oil and add onion, bell pepper, and garlic. Saute until softened, about 8 minutes more. Add cayenne, paprika, cumin, coriander, and dried oregano. Cook, stirring, until fragrant, 1 minute. Add tomatoes, beef stock, and red wine vinegar. Bring to a boil, reduce to a brisk simmer, and cook until reduced and nearly all liquid is cooked off, about 20 minutes. Meanwhile, preheat oven to 450 degrees F. In a medium bowl, combine white beans, sour cream, and half of mozzarella and queso fresco. Season to taste with salt and pepper. Grease a 9” x 13” baking dish with olive oil and spread 1 cup red sauce on the bottom. Create a layer on top with tortillas, cutting to fit if necessary. We used 5 tortillas per layer: 1 in each corner, and then a fifth tortilla, cut in half, placed in the center of the dish, to fill in the gaps. Top tortillas with one-third of the bean mixture and one third of remaining red sauce. Repeat twice more, ending with red sauce. Top with remaining grated cheeses and transfer to oven. Bake until lasagna is warmed through and cheese is bubbling and golden on top, about 20 minutes. While lasagna bakes, combine avocados, lemon juice, and lemon zest in a medium bowl. Mash with a fork and season to taste with salt. Remove lasagna from oven and let cool 5 minutes before slicing into squares. Serve, garnished with avocado topping.
[Name] PB-Banana Ice Cream Cake [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-13T18:16:00Z [Description] No-bake AND healthy? Your dessert course doesn’t get any sweeter than that. Recipe courtesy Dan Churchill. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/GMGzuNuZRCiUPdgD0gri_0S9A2572.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/Uq3CTwrKTdOVtwbFLNF7_0S9A2570.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/VYASIZI7RtSoa7AD6pL4_0S9A2576.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/MLIFJunISDm3MzdqwCfb_GK_Genius-Kitchen-PB-Banana-Ice-Cream-Cake-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/xr9UrZRMQhOWWFLo4OGd_GK_Genius-Kitchen-PB-Banana-Ice-Cream-Cake-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/girancy0ReWhEWHidQ2S_GK_Genius-Kitchen-PB-Banana-Ice-Cream-Cake-Finished1-4x3_H.jpg.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/77/lwqWvMEtROOfpAVFYTCD_GK_Genius-Kitchen-PB-Banana-Ice-Cream-Cake-Finished3-4x3_H.jpg.jpg" ] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "2", "1", "3", "1 1/2", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "honey", "coconut cream", "bananas", "fresh ricotta", "dark chocolate", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.8 [FatContent] 39.2 [SaturatedFatContent] 18.1 [CholesterolContent] 28.0 [SodiumContent] 243.4 [CarbohydrateContent] 41.2 [FiberContent] 6.4 [SugarContent] 25.4 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Grease a 10-inch springform pan with butter. In a small bowl, combine nuts, butter, 1 tablespoon peanut butter, and honey. Press into the base of the pan in an even layer and transfer to freezer until firm, 10-15 minutes.", "Combine coconut cream, frozen bananas, remaining ½ cup peanut butter, and ricotta in the bowl of a blender. Blend until smooth, scraping down the sides as necessary. Pour over crust. Drizzle with melted chocolate and transfer to freezer until entirely frozen, about 3 hours. Carefully remove springform mold, running a knife along the edges if necessary. If desired, sprinkle with additional chopped chocolate, cut into wedges, and serve." ]
[Name] Easiest Apple Roses [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-04-13T18:21:00Z [Description] Don’t worry, this edible bouquet of roses is way easier than it looks, thanks to a simple rolling trick. Recipe courtesy Brett Long. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/nXwPUYcKQ2i7TG3IPXkV_0S9A9819.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531178/80euiTpmT7mSqH55IcaA_IMG_7502.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/rtZXRrOQzWqijDzUkxF2_0S9A9825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/uvsvjTD4SDOdb0khIMtc_0S9A9835.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531178/FqKvyjT2RIODKHV2S3Qc_Zoe_apples.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/Z88xlXLeThKEn0AINgUg_GK_Genius-Kitchen-Easiest-Apple-Roses-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/FR0d4b0qQrm55bdP4P5T_GK_Genius-Kitchen-Easiest-Apple-Roses-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/9x7q3fE0RnmVXGgDThnm_GK_Genius-Kitchen-Easiest-Apple-Roses-Finished1-4x3_H%20.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/ECHf8TCQgmvkb7Si1LAz_uP4uLFTYQDqCrkJVAMxv_GK_Genius-Kitchen-Brett-Long5-1x1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/78/AfKoBXjKSAmik6dRL3KR_GK_Genius-Kitchen-Easiest-Apple-Roses-Finished1-4x3_H%20.JPG"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "2", "3", "1", "2 1/2"] [RecipeIngredientParts] ["butter", "red apples", "granulated sugar"] [AggregatedRating] 4.5 [ReviewCount] 3.0 [Calories] 278.1 [FatContent] 15.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 235.3 [CarbohydrateContent] 34.2 [FiberContent] 2.8 [SugarContent] 10.7 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 10 roses [RecipeInstructions] Preheat oven to 350 degrees F. Butter 10 cups in a standard 12-cup muffin tin. Set aside. In a medium pot, combine 8 cups water and lemon juice. Bring to a boil over high-heat and reduce to a brisk simmer. Cut the apples in half. Remove core and cut apples crosswise into paper-thin slices. Transfer slices to simmering acidulated water. Cook until slices bend easily, about 3-4 minutes. They be soft enough to bend but not break when rolled. Drain and transfer to a plate or small baking sheet. Combine apricot preserves and 2 tablespoons water in a small bowl. If apricot preserves is very firm, transfer to microwave and heat gently, stirring at 15-second intervals, until mixture is well-combined and smooth. Set aside to cool. On a lightly floured work surface, roll pastry to 16” x 10”, with the long side parallel to the bottom edge of the work surface. Using a pizza cutter, cut dough in half vertically, and then horizontally, at 2-inch intervals. You should have ten 2” x 8” strips. Brush one strip with apricot mixture. Arrange apple slices, round side up, on top portion of dough strip, slightly overlapping one another. Each slice should look like an upside-down U, with its rounded, skin-on edge sticking out over the top edge of the dough. Fold the bottom half of the dough up to meet the top half, and press lightly to seal. Starting from one end, carefully roll dough, keeping the apple slices in place. Seal the edge at the end with apricot mixture, and place into prepared muffin tin. Repeat with remaining strips. Sprinkle granulated sugar on top of each rose, about ¾ teaspoon each. Transfer muffin tin to oven and bake until golden and pastry is cooked through, about 50 minutes. Carefully remove roses and let cool on a rack before serving.
[Name] One-Bowl Upside-Down Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-04-13T18:27:00Z [Description] Keep the dish count down with this easy-assembly cake that uses any fresh or frozen fruit you have lying around. Recipe courtesy Brett Long. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/UuFUmNPzRUKcFpWS2uYv_0S9A7074.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531179/0cFWaZSrSzn0qSRYdFh6_1514426481390-782241701.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/ZCMTeUvbShGYbPaQjpQt_GK_Genius-Kitchen-One-Bowl-Upside-Down-Cake-Finished1-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/NGXKn35fTD6NJUJeouFP_GK_Genius-Kitchen-One-Bowl-Upside-Down-Cake-Finished2-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/HN0Y8aWIRl2E9RWwdrQs_GK_Genius-Kitchen-One-Bowl-Upside-Down-Cake-Finished3-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/whumD4mNQcyGydBE7GxQ_GK_Genius-Kitchen-One-Bowl-Upside-Down-Cake-Finished4-4x3_H.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/dSp5biD9Rs2Slgc3yhK4_0S9A7019.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/79/la3IP8hCRYmLtHJ5UmKT_0S9A7065.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1 1/4", "1/4", "3/4", "2/3", "2", "2/3", NA, "3", "1/2", "4", "1/4", "10", "5", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "kosher salt", "granulated sugar", "eggs", "sour cream", "lemon", "unsalted butter", "light brown sugar", "unsalted butter", "honey", "fresh blackberries", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.6 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 83.2 [SodiumContent] 353.6 [CarbohydrateContent] 60.7 [FiberContent] 2.1 [SugarContent] 43.3 [ProteinContent] 4.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Line a 9” x 2” round cake pan with parchment and grease with butter. Whisk flour, baking powder, baking soda, 3/4 teaspoon salt, and sugar in a large bowl. Make a well in the center and add eggs, sour cream, lemon zest, and 3 tablespoons melted butter. Whisk until combined. Batter will be thick. Scatter remaining 4 tablespoons cubed butter and brown sugar on the bottom of pan. Drizzle with honey and top with peaches and blackberries. Season lightly with salt. Transfer batter to cake pan and smooth top. Transfer to oven and bake until cake is golden and a toothpick inserted in the center comes out clean, about 55 minutes. Let cool 10 minutes, run a knife around the edges of the pan, and invert onto a serving platter. Serve, with lightly whipped cream, if desired.
[Name] Marinated Artichoke and Chicken Bake [AuthorId] 1803181466 [AuthorName] Tom G [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-04-13T18:33:00Z [Description] Make and share this Marinated Artichoke and Chicken Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1/2", "10", "3/4", "3/4", "2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "salt", "pepper", "parmesan cheese", "mayonnaise", "garlic cloves", "chopped tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.1 [FatContent] 8.7 [SaturatedFatContent] 4.0 [CholesterolContent] 92.0 [SodiumContent] 757.4 [CarbohydrateContent] 10.0 [FiberContent] 6.2 [SugarContent] 0.9 [ProteinContent] 34.5 [RecipeServings] 4.0 [RecipeYield] 1 Breast [RecipeInstructions] Preheat oven to 375. Spray an 11 x 7 inch baking pan with cooking spray. Salt and pepper the chicken breast halves and place in the dish. In a bowl, combine the marinated artichoke hearts, parmesan cheese, mayonnaise and garlic; mix well. Spread the artichoke mixture over the chicken breasts. Bake uncovered, 35-40 minutes or until the chicken juices run clear. Plate chicken, top with artichoke mixture and raw chopped tomatoes if desired.
[Name] Mac & Cheese Nachos [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-04-13T19:56:00Z [Description] Make and share this Mac & Cheese Nachos recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "16", "0.5", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cheese", "cheese", "salsa", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3639.3 [FatContent] 217.1 [SaturatedFatContent] 85.7 [CholesterolContent] 312.9 [SodiumContent] 7218.3 [CarbohydrateContent] 326.1 [FiberContent] 26.6 [SugarContent] 16.7 [ProteinContent] 116.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Cook your mac and cheese (if used boxed, just follow directions on box]. Preheat your oven to 375 degrees F. Layer chips on a baking sheet. Top chips with beans, jalapeños, mac and cheese and shredded cheese. Bake until cheese is melted, about 10 minutes. Top with pico de gallo, guacamole and sour cream. Enjoy! And know, you can make this recipe however you wish, with whatever ingredients you're craving.
[Name] Cheeseburger Mac [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-13T22:30:00Z [Description] Make and share this Cheeseburger Mac 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/hJE17ogITSCp7LQ10O7N_Homemade-Hamburger-Helper-Recipe-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/82/XrZqExLNTcWnnmX38NYq_DSC_1483.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/82/VK8nYfRYTjiWDzZmhBsr_DSCN0637.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/16", "1 1/2", "1", "1/4"] [RecipeIngredientParts] ["ground beef", "macaroni noodles", "cornstarch", "garlic powder", "onion powder", "sugar", "salt", "paprika", "Accent seasoning", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.3 [FatContent] 14.6 [SaturatedFatContent] 7.0 [CholesterolContent] 58.8 [SodiumContent] 420.9 [CarbohydrateContent] 26.1 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] To make things easier - prep your ingredients. Add all the dry spices to a small cup. Add the water and milk to a large, pourable measuring cup. Measure out your noodles and cheese. Clean your work area and put everything away. Once you start to cook you will just put it all together. Brown ground beef on medium high heat and drain off the grease. Return ground beef back to pan. Add noodles, cup of dry spices, milk and water. Stir until all the seasoning is dissolved. Turn the heat on high, keep stirring and bring to a boil. Once it starts to boil, reduce the heat to the lowest setting, cover with a lid and simmer for 10 minutes, Make sure to stir and scrape the bottom of the skillet every few minutes to prevent it sticking to the bottom of the pan. Remove from heat and stir in cheese. Serve hot and enjoy =].
[Name] Koulourakia (Greek Easter Cookies) [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-04-14T01:14:00Z [Description] Make and share this Koulourakia (Greek Easter Cookies) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/5iy1SYThS9ujUE5rumVq_16.jpg" [RecipeCategory] Dessert [Keywords] ["Greek", "European", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "3", "2", "1", "1/2", "1", "1/8", "4", "1/4"] [RecipeIngredientParts] ["butter", "baking powder", "eggs", "water", "vanilla", "baking soda", "sugar", "milk", "flour", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.3 [FatContent] 6.2 [SaturatedFatContent] 3.8 [CholesterolContent] 27.0 [SodiumContent] 83.9 [CarbohydrateContent] 12.5 [FiberContent] 0.3 [SugarContent] 4.4 [ProteinContent] 1.6 [RecipeServings] 48.0 [RecipeYield] 4 Dozen [RecipeInstructions] Heat oven to 350 degrees. Cream butter, sugar and vanilla. Add 2 eggs and blend well. Add milk and orange juice and beat on high for about 3 to 4 minutes. Sift together flour, baking powder and baking soda. Add flour to butter mixture and beat well until a soft dough is formed (add a bit more flour if needed, until dough is no longer sticky but soft]. Pinch off 1\" balls of dough and shape into a 6\" long rope. Braid the two ends together and place one inch apart on an ungreased baking sheet. Beat the remaining egg with the 2 tablespoons of water. Brush each cookie with egg wash. You may sprinkle with sesame seeds at this point, if desired. Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Cool on rack. These store and freeze well, just place in freezer bags or containers. 4 Dozen.
[Name] Cinnamon Glazed Banana Bread [AuthorId] 488478 [AuthorName] Chef Florida Janie [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-04-14T19:20:00Z [Description] Make and share this Cinnamon Glazed Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/2", "4 -5", "1", "1", "1", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "butter", "bananas", "vanilla extract", "flour", "baking soda", "kosher salt", "pecans", "butter", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.1 [FatContent] 18.1 [SaturatedFatContent] 7.6 [CholesterolContent] 59.0 [SodiumContent] 404.3 [CarbohydrateContent] 36.5 [FiberContent] 2.5 [SugarContent] 23.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream together eggs, sugar, butter, vanilla and bananas. Sift in a seperate bowl, flour ,salt and baking soda. Slowly add dry ingredients to batter. Do not over stir and do not use beaters! Fold in chopped pecans. Pour batter into greased loaf pan. Bake at 325 for 1 hour. Ovens vary so check with a toothpick for doneness. While that is baking melt 3 Tablespoons butter. Use a small bowl and add the cinnamon, sugar and melted butter together. When bread is done cool for 5 minutes leaving it in the loaf pan. Poke holes all alround the loaf with a toothpick. Pour melted butter mixture all over loaf. Let set to cool in pan. Serve warm or cold. Moist and delicious!
[Name] Party Meatballs [AuthorId] 488478 [AuthorName] Chef Florida Janie [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2017-04-14T19:50:00Z [Description] I am giving you a recipe so easy, you will not want to share it with friends after you serve this! I am embarassed to even type this recipe. But so many people that I have catered for want this recipe, so here it is... [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3 -5"] [RecipeIngredientParts] "black pepper" [AggregatedRating] nan [ReviewCount] nan [Calories] 70.0 [FatContent] 4.7 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 560.8 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 4 50 [RecipeInstructions] ["Place frozen meatballs in large foil pan or large baking dish.", "Add one can at a time of the cream of mushroom soup. Be sure that all meatballs are getting covered by the soup.", "Make a layer of pepper over the meatballs. Stir till you can't see the pepper and repeat one more time.", "Bake at 325 for about 35 minutes. will stay well for hours at 250 degrees. Stir every 15 minutes. Serve hot.", "Serve hot or keep in a crock pot. And don't share this recipe. It's way too easy! But absolutely will be the first appetizer you run out of !" ]
[Name] OAMC Crockpot Ham & Potato Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-04-14T20:14:00Z [Description] Make and share this OAMC Crockpot Ham & Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Freezer [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "12", "1", "1", "1", "1/2", "1/4", "1/4", "1", "6", "4"] [RecipeIngredientParts] ["potatoes", "celery", "garlic", "barley", "pepper", "thyme", "ham", "evaporated milk", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.0 [FatContent] 3.6 [SaturatedFatContent] 1.6 [CholesterolContent] 15.3 [SodiumContent] 676.2 [CarbohydrateContent] 21.1 [FiberContent] 3.5 [SugarContent] 1.9 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Add all ingredients except evaporated milk & chicken broth into a gallon freezer bag. Add evaporated milk to a quart sized bag & add (or tape/adhere] to the gallon bag. Freeze. Thaw overnight, cook on low for 8 hours or until carrots & potatoes are soft. Stir in evaporated milk & crack lid. Cook 15 minutes or until heated through.
[Name] Channa Masala [AuthorId] 2001483690 [AuthorName] Harel G. [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2017-04-14T21:32:00Z [Description] Make and share this Channa Masala recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "4", "2", "1", "6", "1", "2", "5", "2", "1", "2", "1/4", "1", "1/3"] [RecipeIngredientParts] ["garam masala", "olive oil", "masala", "tahini", "tomatoes", "onion", "chickpeas", "salt", "hot green chili pepper", "cumin seeds", "mace", "turmeric", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.2 [FatContent] 9.9 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1039.9 [CarbohydrateContent] 40.7 [FiberContent] 8.4 [SugarContent] 3.3 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet. Add 2 teaspoons Garam Masala and roast till aromatic. Add 1/4 teaspoons mace. Add 2 tablespoon Cumin seeds till splutter. Add chopped Onion till brown. Add salt. Add 1 teaspoons tumeric. Add 2 tablespoons of Garlic & Ginger paste till slightly cooked. Add chopped tomatoes. Add 1 fresh, hot green chili pepper (minced]. After tomatoes are cooked add 2 tablespoons Everest Kitchen King Masala. while tomatoes are cooking add Chicken Stock (Optional]. add chickpeas cooking water. add Tahini and let your souce thicken. add 5 cups Chickpeas. Add Lemon to taste. Add fresh coriander.
[Name] The Golden Gin [AuthorId] 2001483740 [AuthorName] The NerdMen [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2017-04-14T21:32:00Z [Description] Make and share this The Golden Gin 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/2001483740/uxgyWl00QpaGItV4QLBF_DSC_0043.JPG" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/8", NA, "1"] [RecipeIngredientParts] ["vodka", "wine", "sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 5.9 [FiberContent] 1.6 [SugarContent] 2.0 [ProteinContent] 0.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] combine gordin's gin, vodka, cocchi americano, and gold sugar into cocktail shaker. add ice and gently shake for a few seconds. pour cocktail into martini glass and garnish with lemon twist.
[Name] The Golden Gin [AuthorId] 2001483740 [AuthorName] The NerdMen [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-04-14T21:33:00Z [Description] Make and share this The Golden Gin recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/8", NA, "1"] [RecipeIngredientParts] ["vodka", "wine", "sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 6.3 [FiberContent] 1.6 [SugarContent] 2.1 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a shaker, combine gin, vodka, the Cocchi, and gold sugar. Add ice and gently shake for a few seconds. Pour cocktail into martini glass and garnish with lemon twist.
[Name] Mint-Lemon Ricotta Cheese Filling [AuthorId] 2001484005 [AuthorName] Flores Isabel [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-14T21:33:00Z [Description] Make and share this Mint-Lemon Ricotta Cheese Filling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1 2/3", "1/2", "1 1/3"] [RecipeIngredientParts] ["ricotta cheese", "lemon juice", "vanilla extract", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.8 [FatContent] 46.9 [SaturatedFatContent] 29.6 [CholesterolContent] 180.7 [SodiumContent] 334.3 [CarbohydrateContent] 21.8 [FiberContent] 8.3 [SugarContent] 1.4 [ProteinContent] 43.9 [RecipeServings] nan [RecipeYield] 1-5 People [RecipeInstructions] Using a spoon put the container of ricotta cheese in a big bowl and whipped the ricotta cheese with the spoon. Put 1 2/3 teaspoon of the lemon juice into the bowl with the ricotta cheese that you whipped up. Put 1/2 teaspoon of the vanilla extract into the bowl and mixed the lemon ricotta cheese together. Please take a small sample to see if the lemon juice should be less or more. Put the chopped mint into the ricotta cheese mixer and mix the mint together with the ricotta cheese.
[Name] Taco Seasoning [AuthorId] 2001416345 [AuthorName] Yvonne P. [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-04-14T21:34:00Z [Description] Make and share this Taco Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High In...", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["chili powder", "onion powder", "ground cumin", "garlic powder", "paprika", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.1 [FatContent] 13.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 8089.9 [CarbohydrateContent] 70.1 [FiberContent] 31.2 [SugarContent] 7.7 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Mix all ingredients together. Store up to a Year.
[Name] Western Fried Rice [AuthorId] 102724 [AuthorName] Kana K. [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2017-04-14T21:35:00Z [Description] Since this is a combination of American Chinese takeout and the ingredients of a Western/Denver Omelette, the name seems to work. NOTE: When I make this, I never measure anything, having it come out a little different each time, is what makes it fun. Feel free to modify this according to your own tastes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/11/92/vaV3SE04STu9dUiFPPAc_hawaiian_fried_rice.jpg" [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/8", "1/4", "1/4", "1/4", "1/2", "1 -2", "1 -2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["rice", "ham steak", "sweet onion", "red bell pepper", "green onion", "egg", "light soy sauce", "black pepper", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1772.7 [FatContent] 35.0 [SaturatedFatContent] 5.8 [CholesterolContent] 186.0 [SodiumContent] 2247.7 [CarbohydrateContent] 320.2 [FiberContent] 7.5 [SugarContent] 6.0 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["To prepare cooked rice, wet your fingers and break it up in the bowl. Preheat a large skillet or wok to medium to high heat. Add some cooking oil in the bottom. Add the egg and fry until easy, soft,cook. Remove from pan and set aside. I usually will cook a very small omelette, and chop it up right before I add it at the end.", "Add a touch more oil. Add onion and peppers and fry until tender.", "Remove onions and peppers to a separate bowl or push to the side, add diced ham and stir fry for about 30 seconds.", "Add oil, add rice and stir fry making sure to constantly chop and move rice around so the grains separate, lumps are what we are fighting people ;-] 'Bout 3-5 minutes depending on the heat.", "When rice is almost done, add the ham, peppers and onion and give it a toss/stir, chop up the egg and add that too. To season remove from heat to avoid overcooking. Add the salt, pepper, sugar and lastly a healthy splash of light soy sauce and a drop of Sesame oil (use a very light hand, too much Sesame oil ruins dishes], Cook for an additional 40 seconds and it's eatin' time!" ]
[Name] Vegan Chili Gumbo [AuthorId] 2001484844 [AuthorName] The Meat Free foodie [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-04-14T21:35:00Z [Description] Make and share this Vegan Chili Gumbo 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/2001484844/nKDpniqESnuVzPdPxlWa_vegan-chilli-gumbo-themeatfreefoodie.jpg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "3", "2", "1/4", "1", "1", "100", "1", "1", "1", NA] [RecipeIngredientParts] ["okra", "garlic", "bell pepper", "courgette", "tomatoes", "chili powder", "brown rice", "brown sugar", "haricot beans", "celery", "dried thyme", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.8 [FatContent] 2.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 113.7 [CarbohydrateContent] 81.5 [FiberContent] 13.4 [SugarContent] 22.1 [ProteinContent] 15.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a large saucepan, fry the white onion, celery and sweet pointed pepper on a low heat. Once the onion is translucent add one of the crushed garlic cloves. Now add your cayenne and chili spices and your dried thyme, mix in with the fried vegetables and turn off the heat. Add to the pan your cup of vegetable stock along with the chopped tomatoes, chopped courgette, brown sugar and chopped okra. You should wash and scrub your okra thoroughly before chopping and adding to the pan. Wash and drain your haricot beans and your brown rice, add to the same pan as your vegetables and stock, bring the pan to the boil and then simmer gently for 30 minutes, checking frequently. If your rice has absorbed the stock, add water. After 30 minutes, check the rice is cooked through, your vegetables should have started to reduce down and the okra should have thickened the stock, add your second crushed garlic clove, stir your mixture and cook on a gentle heat for a further 4-5 minutes. Season to taste with black pepper and sea salt, add more chili and cayenne spices if needed. Ladle your chili/ gumbo mix into a bowl to serve. Serve whilst hot.
[Name] Panko Chicken [AuthorId] 2001483725 [AuthorName] dkemble212 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-14T21:36:00Z [Description] Make and share this Panko Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "1/4", "2", "1/4", "1/2", "3", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "butter", "garlic cloves", "Dijon mustard", "panko breadcrumbs", "parmesan cheese", "parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.8 [FatContent] 30.7 [SaturatedFatContent] 13.0 [CholesterolContent] 149.8 [SodiumContent] 550.3 [CarbohydrateContent] 11.4 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 42.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix melted butter, garlic and mustard. Set aside. Mix panko crumbs, Parmesan cheese, and parsley. Set aside. Coat chicken in mustard sauce on boths sides; dip chicken tops only in crumb mixture to coat. Lay chicken in baking pan, crumb mixture side up. Bake at 500 degrees for 15 minutes. Makes 4 servings.
[Name] Chinese Coconut Chicken [AuthorId] 2001485212 [AuthorName] Lauryl G. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-14T21:36:00Z [Description] Make and share this Chinese Coconut Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Coconut", "Fruit", "Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["15 -16", "1", "2", "1", "1/4", "13 1/2", "3/4", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "salt", "eggs", "cornstarch", "canola oil", "coconut milk", "sugar", "cider vinegar", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 796.3 [FatContent] 46.3 [SaturatedFatContent] 22.7 [CholesterolContent] 161.0 [SodiumContent] 699.7 [CarbohydrateContent] 70.0 [FiberContent] 0.4 [SugarContent] 37.5 [ProteinContent] 27.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.", "Dip chicken in egg (beaten], then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.", "Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.", "For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired." ]
[Name] Lighter Than Air Matzoh Balls [AuthorId] 2001485364 [AuthorName] twisterps [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-04-14T21:37:00Z [Description] Make and share this Lighter Than Air Matzoh Balls recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "6", "6", "1/2", "6", "2"] [RecipeIngredientParts] ["matzo meal", "duck fat", "sparkling water", "kosher salt", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.1 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 79.5 [SodiumContent] 115.1 [CarbohydrateContent] 9.5 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 4.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Lightly beat whole eggs in a bowl. Add salt, melted duck fat and sparkling water to beaten whole eggs. Beat egg whites until soft peaks form. Measure matzoh meal and pour into large bowl. Add whole egg mixture to matzoh meal and stir until blended. Fold egg whites into matzoh meal mixture until all trace of white disappears. Cover bowl and place in refrigerator for 20 minutes. Bring four quarts of salted water to a boil. Form matzoh balls and drop gently into boiling water. Reduce heat to establish a gentle boil and boil matzoh balls for 35-40 minutes. Remove matzoh balls with slotted spoon and place in container if refrigerating overnight. Heat matzoh balls in microwave and place in soup bowel. Do not warm matzoh balls in soup pot as they may absorb too much soup. Enjoy.
[Name] Meat Pierogi [AuthorId] 2001485247 [AuthorName] PolishyourKitchen [CookTime] PT3M [PrepTime] PT1H [TotalTime] PT1H3M [DatePublished] 2017-04-14T21:38:00Z [Description] Today’s recipe is by my daughter Hanna, age 11. Pierogi are a Polish tradition for Christmas (Wigilia) but we like to eat them year-round. There are different varieties of pierogi. My personal favorites are meat (mięsne) and potato + cheese (ruskie). Some of the other fillings are sauerkraut + mushroom and even fruit (strawberries, blueberries, etc.)! The ones that I love to make (and eat) the most, are the meat ones. It can be fun to shape the meat into little balls or ovals. I remember making pierogi with my mom ever since I was little. I wasn’t good at it at first, but once I started doing it more, I got a lot better at shaping them. I love to take the excess dough and make fun shapes out of it. Sometimes if I was lucky, a piece of dough snuck into my mouth. The dough plays a very important role, obviously! It covers the entire thing and keeps the filling inside! Another important part is the boiling. Even though a simple step, it is a very important one too. Let your water heat up, and when it starts to boil slightly, add salt and about a spoonful of oil. When you think you have made enough pierogi, (see my mom’s recipe below) put them into the water once at a boil. Be sure to stir lightly after putting in, to ensure that they don’t stick together. After they all float to the top, take them out to cool. Once cooled, but still warm, butter up a pan and fry them until golden on both sides. Finally serve. And finally my favorite part, eating the pierogi! Smacznego! HH [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001485247/LYhDOpDT961urj5ToinA_DSC_8510%20copysm.jpg" [RecipeCategory] Meat [Keywords] ["Polish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1 1/4", "1", "3", "2", "4", "6", "2", "2", "2 1/2"] [RecipeIngredientParts] ["pork", "garlic powder", "pork", "onion", "salt", "fresh ground pepper", "marjoram", "garlic cloves", "butter", "butter", "all-purpose flour", "eggs", "salt", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.9 [FatContent] 1.7 [SaturatedFatContent] 0.8 [CholesterolContent] 13.2 [SodiumContent] 82.7 [CarbohydrateContent] 5.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 100 pieces [RecipeInstructions] ["Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking].", "In the mean time, chop the onion and sauté in butter.", "Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.", "To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth], sautéed onion, melted butter (1/2 stick], salt, pepper, marjoram and minced garlic.", "Mix well. Taste. Add salt, if needed. Set aside.", "To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds]. Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.", "In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like], close each pieróg and press edges with a fork to seal (see video below].", "Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil]. When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching], or serve topped with sautéed onion.", "This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sautéing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and sauté until golden brown." ]
[Name] Sticky Date Pudding With the Silkiest Butterscotch Sauce [AuthorId] 2001486027 [AuthorName] foodieverse.net [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-04-14T21:47:00Z [Description] The English know this as Sticky toffee pudding, but 'down undah' it is fondly referred to as Sticky date pudding, coz the Aussies like to keep it simple (fairy bread anyone?). This is one of my favourite desserts and I made it especially for my dad while he's visiting - it's his favourite. Try it and let me know if it reminds you of floating on a cloud, relishing butterscotch showers, with angels strumming harps in the background. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] [NA, "1/2", "1/2", "3/4", "2", "1/4", "1", "1/4", "1/4", "1/2", "1/2", "1/2", "1", "4", "3/4", "1/2", "1/4"] [RecipeIngredientParts] ["pudding", "baking soda", "dates", "self-raising flour", "eggs", "butter", "vanilla extract", "nutmeg", "salt", "baking powder", "brown sugar", "caster sugar", "butter", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.1 [FatContent] 37.7 [SaturatedFatContent] 23.1 [CholesterolContent] 182.4 [SodiumContent] 756.5 [CarbohydrateContent] 90.0 [FiberContent] 1.7 [SugarContent] 72.3 [ProteinContent] 6.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. Add boiling water to dates and 1/2 tsp baking soda. Set aside for 10 minutes. 2. Cream sugars and butter. 3. Add and beat eggs until pale. 4. Add vanilla extract, baking powder, baking soda, salt, nutmeg and flour. 5. Gently fold till well combined. 6. Add dates and combine well. 7. Butter ramekins and divide batter between the 5 ramekins. Fill half way up. 8. Bake at 180c for 22-25 minutes. 9. Let cool for 10 minutes before removing from ramekins. Butterscotch sauce. 1. Combine ingredients and bring to boil, stirring continuously. 2. Simmer for 2-3 minutes and take off heat. To serve. 1. Place pudding on a plate and drizzle generously with the sauce. 2. Drizzle 1 tbsp of cream on each pudding. 3. Take a bite, die and go to heaven.
[Name] Basteeya (Pastilla) \| Moroccan Chicken Pie [AuthorId] 2001486027 [AuthorName] foodieverse.net [CookTime] PT2H15M [PrepTime] PT30M [TotalTime] PT2H45M [DatePublished] 2017-04-14T21:47:00Z [Description] Basteeya (Bastila/Pastilla/) is an iconic Moroccan pie with moreish flavours that you will absolutely fall in love with. An eclectic mix of chicken, almonds, sugar and eggs in a crispy phyllo crust, it is the perfect comfort food. Do have a go! [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "2", "1", "500 -600", "2", "2", "1/2", "1", "1", "1", "2 1/2", "8", NA, "1", "1/4", "1/2", NA, "2", "4", NA, NA] [RecipeIngredientParts] ["chicken", "garlic cloves", "onion", "chicken thighs", "parsley", "turmeric", "cinnamon", "saffron", "salt", "water", "phyllo pastry sheets", "confectioners' sugar", "cinnamon", "egg", "lemon juice", "eggs", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.6 [FatContent] 33.6 [SaturatedFatContent] 7.4 [CholesterolContent] 199.1 [SodiumContent] 703.9 [CarbohydrateContent] 26.4 [FiberContent] 3.8 [SugarContent] 7.1 [ProteinContent] 25.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 180c.", "2. Add oil and butter, sauté the garlic and onions till transluscent.", "3. Add chicken thighs.", "4. Add parsley, coriander, turmeric, cinnamon, saffron and salt. Stir well. Add water.", "5. Cover and simmer on low heat for 1 1/2 hours until meat easily pulls apart.", "6. Remove chicken pieces, pull apart and leave aside.", "7. Add lemon juice and eggs to the stock and stir continuously (will look like thick scrambled eggs]. Stir until all of the liquid is absorbed.", "8. Make the almond filling by toasting the almonds then combining almonds, confectionery sugar and cinnamon.", "9. Place two sheets of phyllo pastry and butter well. Place 2 more sheets, butter one sheet and not the second one.", "10. Place the chicken filling, followed by half the almond filling, then the egg filling, followed by the remaining almond filling.", "11. Place 4 sheets of phyllo, buttering each sheet.", "12. Bake for 20-25 mins at 180c.", "13. Garnish with almonds and sifted confectionery sugar." ]
[Name] Aunt Maril's Sloppy Joes [AuthorId] 1036428 [AuthorName] Cindi F. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-14T21:48:00Z [Description] Make and share this Aunt Maril's Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2 -3", "1", "1", "1/4", "1/4", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "celery", "onion", "tomato sauce", "ketchup", "barbecue sauce", "brown sugar", "yellow mustard", "Worcestershire sauce", "vinegar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.2 [FatContent] 11.5 [SaturatedFatContent] 4.5 [CholesterolContent] 51.4 [SodiumContent] 885.8 [CarbohydrateContent] 12.8 [FiberContent] 1.1 [SugarContent] 9.9 [ProteinContent] 15.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown ground beef. When almost completely browned, add chopped celery and onion and saute till vegetables are softened. Add the rest of the ingredients and simmer about 10-15 minutes, stirring occasionally. Serve on toasted buns with coleslaw.
[Name] Chicken Salad Deluxe [AuthorId] 1036428 [AuthorName] Cindi F. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-04-14T21:49:00Z [Description] Make and share this Chicken Salad Deluxe recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "2", "1", "2", "1", "1", "1 -2"] [RecipeIngredientParts] ["chicken", "celery", "grapes", "green onions", "mayonnaise", "fresh dill", "black pepper", "salt", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.9 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 614.3 [CarbohydrateContent] 12.6 [FiberContent] 1.5 [SugarContent] 9.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients and fold together gently. Cover and refrigerate for 6 hours or overnight.
[Name] Mom's Best 3-Bean Salad [AuthorId] 1036428 [AuthorName] Cindi F. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-14T21:49:00Z [Description] Make and share this Mom's Best 3-Bean Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Inexpensive" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["green beans", "red kidney beans", "onion", "green bell pepper", "granulated sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 39.2 [FiberContent] 6.9 [SugarContent] 23.3 [ProteinContent] 6.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put first 5 ingredients in a large bowl. Combine sugar and white vinegar in a small saucepan. Heat until sugar is dissolved, about 3-4 minutes. Pour sugar/vinegar mixture over vegetables. Cover and chill in refrigerator for at least one hour. This can be kept in the refrigerator for a week. If it lasts that long!
[Name] Orange, Mango, & Carrot Smoothie [AuthorId] 2001486922 [AuthorName] rae.professional [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-04-14T21:49:00Z [Description] Make and share this Orange, Mango, & Carrot Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2"] [RecipeIngredientParts] ["oranges", "mango", "carrots", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.4 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 8.5 [SodiumContent] 73.7 [CarbohydrateContent] 49.2 [FiberContent] 7.5 [SugarContent] 38.1 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months! Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed. Enjoy!
[Name] Strawberry, Banana & Cauliflower Smoothie [AuthorId] 2001486922 [AuthorName] rae.professional [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-04-14T21:50:00Z [Description] Make and share this Strawberry, Banana & Cauliflower Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2"] [RecipeIngredientParts] ["strawberries", "bananas", "cauliflower", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.5 [FatContent] 3.2 [SaturatedFatContent] 1.6 [CholesterolContent] 8.5 [SodiumContent] 48.6 [CarbohydrateContent] 43.5 [FiberContent] 7.0 [SugarContent] 22.5 [ProteinContent] 5.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months! Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed. Enjoy!
[Name] Kiwi, Pineapple & Spinach Smoothie [AuthorId] 2001486922 [AuthorName] rae.professional [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-04-14T21:50:00Z [Description] Make and share this Kiwi, Pineapple & Spinach Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["kiwi fruits", "pineapple", "spinach", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.9 [FatContent] 3.0 [SaturatedFatContent] 1.4 [CholesterolContent] 8.5 [SodiumContent] 57.9 [CarbohydrateContent] 35.3 [FiberContent] 5.5 [SugarContent] 21.6 [ProteinContent] 4.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Excluding the milk, combine all ingredients for each smoothie in a resealable bag and freeze. They can be kept in the freezer for up to 6 months! Remove from freezer and pour right into the blender along with the milk. Blend until smooth, and add more milk if needed. Enjoy!
[Name] Vegan Chocolate Nut-Butter Muffins [AuthorId] 2001486970 [AuthorName] Megha S. [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2017-04-14T21:50:00Z [Description] Chocolate nut-butter muffins, a perfect way to start morning for the people having sweet tooth. These muffins are moist, chocolatey, nut buttery and most importantly healthy. Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. These also do well made with a gluten-free flour blend. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter and also add chocolate chunks, so the muffins will have swirls of nut butter within. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/06/frZ6ZPzvQnO5HjKsMiag_17076003_898940240248488_3001685061863997440_n.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "2", "2", "1", "2", "1/2 - 3/4"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "cocoa powder", "liquid sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.6 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 68.3 [CarbohydrateContent] 16.1 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] 6 Muffins [RecipeInstructions] Preheat oven to 350°F or 180°C. In a bowl add oil, sweetener, milk, nut-butter and combine well. Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well. Add dry ingredients to well and mix well. Grease your muffin tin with oil and add muffin batter. Bake for 15-18 minutes.
[Name] Amanda's Gluten Free (Vegan) Crackers [AuthorId] 2000412941 [AuthorName] Amandas Kitchen [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2017-04-14T21:51:00Z [Description] A quick and easy foolproof cracker recipe that allows for some personal tweaking, and doesn't crumble away in your hands. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000412941/O4PKns3rRdG9RkU1n8dt_IMG_7230.JPG" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", "1/4", "1/2", "1/2", "1", NA, "2", "1", "1/4", "1/2"] [RecipeIngredientParts] ["ground flax seeds", "nutritional yeast", "garlic powder", "kosher salt", "dried thyme", "dried rosemary", "baking soda", "sesame seeds", "flax seeds", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.9 [FatContent] 27.4 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 589.6 [CarbohydrateContent] 43.0 [FiberContent] 9.6 [SugarContent] 1.9 [ProteinContent] 13.4 [RecipeServings] 2.0 [RecipeYield] 25 approximately a 14x14 inch square [RecipeInstructions] 1.Preheat oven to 350F and line a baking sheet with parchment. In a high-speed blender or processor, grind almonds into a flour. Do not over process or almonds will release oils. Sift flour before using to remove larger pieces. OR you can use store-bought almond flour. 2. In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Knead dough with hands until it comes together. Shape into a ball. 3. Place ball of dough on parchment paper or a non-stick mat. Roll out dough until it’s about 1/8 inch thick, or as thin as you can get it without ripping. With a pastry wheel or pizza slicer, slice into crackers. 4. Bake at 350F for 18-20 minutes until slightly golden in colour. 18 minutes is a softer cracker vs 20 minutes crispier. 5. Cool on baking sheet for 10 minutes Store in air-tight container once fully cool. Note: Other flours might work in substitution for brown rice flour and almond flour, although keep in mind the flavour will change. Note: tweak the spices to your liking!
[Name] Italian Easter Egg Cookies [AuthorId] 2001487459 [AuthorName] Bernice F. [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-04-14T21:51:00Z [Description] Make and share this Italian Easter Egg Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "4", "3/4", NA, "1", "1/2", "4", "1/2", "1/2", "1/4", "8", "1", "1", "1", NA] [RecipeIngredientParts] ["eggs", "unsalted butter", "granulated sugar", "lemon", "lemon juice", "flour", "baking powder", "baking soda", "salt", "eggs", "confectioners' sugar", "lemon juice", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.1 [FatContent] 19.3 [SaturatedFatContent] 9.8 [CholesterolContent] 309.8 [SodiumContent] 330.2 [CarbohydrateContent] 82.6 [FiberContent] 1.7 [SugarContent] 34.0 [ProteinContent] 16.1 [RecipeServings] 8.0 [RecipeYield] 8 4 x 5.5 -inch cookies [RecipeInstructions] To make the dough: In a bowl, combine the eggs, butter, sugar, lemon zest, lemon juice, and anise extract. With an electric mixer, beat the ingredients until well combined, about 3 minutes. Add the flour, baking powder, baking soda, and salt; beat on low to combine. Gather up the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface begin to form the baskets. To form the basket handle, start with a piece of the dough about the size of a walnut. Gently roll the dough into a thin pencil shape about 10 inches long. Repeat with another piece of dough. Place the 2 lengths side by side and twist one over the other like a spiral. Place the handle onto a baking sheet in a horseshoe shape. Take about 1/4 cup of the dough and form a thick oval or egg shape. Place one of the hard boiled eggs in the center of the oval. Press it down gently to embed it in the dough but don't push it through the dough. Place the dough with the egg on top of the ends of the basket handle. Press lightly to adhere the shape to the basket handle. Continue making the baskets in this manner. About 4 basket cookies should fit on each baking sheet. Bake for 20 minutes until very slightly golden brown. Transfer the cookies to a wire rack to cool completely. To make the icing: In a small bowl, stir together the confectioners' sugar, lemon juice, and milk until smooth. Use a pastry brush to gently brush the icing on each cookie; don't brush icing on the eggs. Place the cookies on a wire rack over a baking sheet and dust with the colored sprinkles. Add the sprinkles while the icing is still wet so that they will adhere. Allow the icing to dry and harden before storing. The cookies may be stored in a covered container in the refrigerator for about a week.
[Name] Mushroom Tacos [AuthorId] 89691 [AuthorName] Margaret Gandara [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-04-14T21:52:00Z [Description] Simple (modified to vegan) tacos made from mushroom, onions, garlic, and your choice of peppers. Piled onto corn or flour tortillas, as a taco, or rolled into a burrito, is how my niece (the Vegan) has been enjoying this dish. The butter was replaced with a vegan alternative, so that she could have her tacos along with the family (Omnivores). I had vegan rice and beans for her as well. May also be used as a side dish with tamales or enchiladas, and such. Found in the book "Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico" By Roberto Santibanez & JJ Goode. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "3", "1 1/4", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["olive oil", "chilies", "fresh mushrooms", "garlic cloves", "kosher salt", "epazote leaves", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 705.3 [CarbohydrateContent] 7.5 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 4.0 [RecipeServings] 5.0 [RecipeYield] 10 tacos [RecipeInstructions] Heat the oil in a large heavy pan over high heat. When it shimmers, add the onions, chilies, and garlic. Cook, stirring frequently, until the onions are translucent, about 2 minutes. Add the mushroom, toss very well to coat in the oil, and cook, stirring occasionally, until the mushrooms are cooked through and lightly browned, 12 to 15 minutes. Add the salt and cook for 2 more minutes, then stir in the butter and epazote until the butter has melted. Season to taste with additional salt. Serve with warmed tortillas, if being used. Add a complimentary, favorite topping, or serve as a side dish. If non-vegan, you may use crumbled Queso Fresco, or any complimentary cheese,or cream, as a garnish/topping. Garnishes to try: Pickled jalapeno chilies, salsas, avocados, etc.
[Name] Coconut Balls (Hawaiian Candy) [AuthorId] 1802714438 [AuthorName] Mrs T. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-14T21:52:00Z [Description] Make and share this Coconut Balls (Hawaiian Candy) 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/53/12/10/XoDOoZAwRGWFHAFrf2oW_IMG_1310.JPG" [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1/2", NA, "1/4"] [RecipeIngredientParts] ["light corn syrup", "granulated sugar", "corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.2 [FatContent] 1.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 13.0 [CarbohydrateContent] 8.9 [FiberContent] 0.2 [SugarContent] 5.4 [ProteinContent] 0.1 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and food coloring, add as many drops as you would like to achieve your desired color darkness, into a wide bowl and set aside. Combine shredded coconut and corn syrup in a bowl, mash, squeeze and mix until coconut is fully saturated Once combined, grab about a 1/2 inch section, squeeze again in palm and then roll lightly into a ball. On a wax or parchment paper lined cookie sheet, place the coconut balls on the sheet. Continue rolling balls until bowl is emptied. Add the remaining 1/4 cup of light corn syrup into a shallow bowl. Take an already shaped ball, dip lightly in corn syrup and roll lightly in your palm again, then add to the colored sugar. Roll ball again in palm, add to sugar once more, and toss lightly to coat again. Place back onto cookie sheet and place in fridge for about an hour. Once hardened, transfer to an airtight container and enjoy!
[Name] Easy Skillet Chili [AuthorId] 202026 [AuthorName] carons67 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-04-14T21:52:00Z [Description] Make and share this Easy Skillet Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground turkey", "beef", "tomato sauce", "frozen corn", "chili powder", "cumin", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.6 [FatContent] 9.7 [SaturatedFatContent] 2.5 [CholesterolContent] 78.3 [SodiumContent] 1148.6 [CarbohydrateContent] 20.8 [FiberContent] 4.8 [SugarContent] 8.7 [ProteinContent] 26.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat in a skillet on medium heat. Drain. Add tomato sauce. Drain and rinse beans in a colander. Add beans to skillet. Add corn and spices. When sauce starts boiling, cover and simmer for at least 20 minutes. Serve with grated cheese, sour cream and chopped onion.
[Name] Mexican Quinoa [AuthorId] 2001488145 [AuthorName] goodbye_yellow_donut [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-04-14T21:53:00Z [Description] Make and share this Mexican Quinoa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001488145/77kPYCAVTt2Ti88mwTqi_wfpb_quick_and_easy_quinoa_bean_corn_salsa_dish.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cumin", "quinoa", "black beans", "corn", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.4 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 392.3 [CarbohydrateContent] 49.6 [FiberContent] 8.7 [SugarContent] 3.7 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Prepare quinoa: Bring 2 cups water to a boil, add 1 cup quinoa. Turn heat to low and simmer for 12-15 minutes until quinoa has soaked up water and can be fluffed with a fork. Stir in cumin. Add black beans, corn and salsa to a skillet and heat for 3 minutes. Fold quinoa mixture into skillet mixture and heat an additional 2 minutes.
[Name] Davy's Salsa [AuthorId] 852513 [AuthorName] Chef Acosta [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-14T21:53:00Z [Description] Totally addictive salsa. The canned tomatoes we use provides some jalapeños and lime, so if you can't get that brand, you will need to add at least one chopped jalapeño, and possibly extra lime juice. You can always add more spice via peppers, but this is an excellent base recipe. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["Mexican tomatoes", "lime, juice of", "cilantro", "cumin", "garlic clove", "olive oil", "arbol chile", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.8 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 39.7 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] 12 oz [RecipeInstructions] Use a food processor or immersion blender to combine until well blended. For full flavor, allow time for it to sit so the flavors can blend. Serve with fresh tortilla chips.
[Name] Gluten Free, Egg Free, Delicious Pancakes [AuthorId] 852513 [AuthorName] Chef Acosta [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-14T21:53:00Z [Description] Who says you can't have pancakes when you are allergic to almost every major allergen? I found this recipe when I was first coping with my son's food allergy diagnosis. At the time he was allergic to all major grains, eggs, soy, nuts, etc. - but not milk! If you also have a milk allergy, or are vegan, I'm sure you can adapt this for your needs as well. This is a delicious recipe whether you have allergies or not. We like to eat it with blueberries baked in the pancakes. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Egg Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1 2/3", "1", "1", "1/4", "2", "1/4", "1/2", "2/3", "1/2", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "bananas", "yogurt", "sour cream", "milk", "cinnamon", "blueberries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.9 [FatContent] 11.2 [SaturatedFatContent] 2.3 [CholesterolContent] 6.5 [SodiumContent] 390.9 [CarbohydrateContent] 37.9 [FiberContent] 2.0 [SugarContent] 5.9 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 6 pancakes [RecipeInstructions] ["In a large bowl, whisk together.", "In another bowl, combine the mashed bananas, oil, yogurt and milk. Gently fold into bowl of dry ingredients to incorporate.", "Heat a heavy pan or griddle over medium heat. Once skillet is hot, ladle batter in 3 oz scoops and fry pancakes 3-5 minutes per side, or until bubbles form and set. If adding chocolate chips or blueberries, drop them in once the batter has hit the pan, so they are evenly distributed in the pancakes.", "Serve with butter and maple syrup." ]
[Name] Gluten Free Chocolate Chip Cookies [AuthorId] 852513 [AuthorName] Chef Acosta [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-04-14T21:54:00Z [Description] This is recipe is the closest I could get to the traditional Nestle's recipe, but have it be gluten free and nut free. Unfortunately, that means I couldn't use Nestle chocolate chips anymore. The good news is that there are two awesome, high-quality brands that are nut free. They are the Ghiridelli brand and Guittard brand. The Xanthan gum helps the cookies not crumble, along with the Flaxseed meal which also adds some nice nutty flavor to an otherwise bland batter. You can add a little more Flaxseed Meal for more flavor, but you would have to add a little more moisture as well (1 tbsp water), since it soaks it up. For most of my baking recipes I've found that adding an extra teaspoon of vanilla extract helps with the flavor as well, as the first teaspoon seems to disappear in a gluten free recipe. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Free Of...", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "2 -3", "2 1/4", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "vanilla extract", "baking soda", "salt", "xanthan gum", "flax seed meal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.7 [FatContent] 19.9 [SaturatedFatContent] 12.0 [CholesterolContent] 57.3 [SodiumContent] 284.8 [CarbohydrateContent] 35.6 [FiberContent] 1.5 [SugarContent] 33.1 [ProteinContent] 2.0 [RecipeServings] 15.0 [RecipeYield] 36 cookies [RecipeInstructions] Heat oven to 375. Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside. Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips. Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out. Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.] Let stand 1-2 minutes on cookie sheets; remove to cooling rack. This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.
[Name] Roasted Carrot and Garlic Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2017-04-14T23:25:00Z [Description] Posted in our local newspaper for Easter side dishes. Didn't wait for Easter. This is sooo good. I doubled the recipe so I could share with my daughter and son-in-law. Served it with herb sour dough bread. Didn't need the sour cream on top for me. This recipe was adapted from The Ragland Road Cookbook: Inside America's Favorite Irish Pub by Kevin Dundon. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, NA, "4", "1/2", "1", "1", "4", "1/3", NA] [RecipeIngredientParts] ["carrot", "garlic", "olive oil", "butter", "onion", "leek", "celery rib", "heavy cream", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.2 [FatContent] 12.9 [SaturatedFatContent] 8.0 [CholesterolContent] 38.5 [SodiumContent] 135.2 [CarbohydrateContent] 14.1 [FiberContent] 2.9 [SugarContent] 4.8 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Arrange the carrots and garlic on a foil lined rimmed baking sheet sprayed with Pam. Drizzle with olive oil and season with salt and pepper. Roast 40 minutes or until vegetables are softened and browned. In a large saucepan, melt butter over medium heat. Add the onion, leek and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Add the roasted carrots and garlic to the pot and cook, stirring, for 1 to 2 minutes. Then pour in 2 cups of the vegetable stock. Bring to a boil, reduce heat and simmer 20 minutes. Remove from heat. Add the heavy cream. Working in batches in a traditional blender or using an immersion blender, puree until smooth and velvety, adding the remaining stock as needed to create desired texture. (I used all the broth.]. Return to heat and cook just until heated through. Serve garnished with a dollop of sour cream, creme fraiche, yogurt or whipped cream.
[Name] Classic American Lemonade [AuthorId] 335392 [AuthorName] Captain_67 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-15T15:07:00Z [Description] Make and share this Classic American Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "7 1/2", "1"] [RecipeIngredientParts] ["lemon juice", "sugar", "cold water", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 22.6 [FiberContent] 0.3 [SugarContent] 20.1 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 9 cups [RecipeInstructions] Juice lemons well. combine all ingredients & stir until sugar is desolved. Cut last lemon into slices & add to lemonade.
[Name] Classic Deviled Eggs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2017-04-15T22:46:00Z [Description] Glad I doubled this recipe. They disappeared faster than it took to make them. I will post the recipe as written, but I did use 12 eggs and a spicy brown mustard for a little kick. Recipe courtesy of Mary Nolan from Chic and Easy. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1/4", "1", "1", "1/8", NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "white vinegar", "yellow mustard", "salt", "fresh ground black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.3 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 279.0 [SodiumContent] 193.4 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] 4 eggs [RecipeInstructions] Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels (I used a kitchen towel]. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
[Name] SLOW COOKER CREAMY TOMATO AND BASIL SOUP [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-04-16T20:55:00Z [Description] Rich and velvety, this creamy tomato and basil soup is perfect for a chilly night! Recipe from the Chunky Chef blog [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "1", "1", "1", "1", "4", "2", "3", "1/4", "1"] [RecipeIngredientParts] ["diced tomatoes", "tomato sauce", "fresh basil", "garlic", "salt", "pepper", "onion", "heavy cream", "chicken broth", "parmesan cheese", "butter", "flour", "heavy cream", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 883.1 [FatContent] 69.2 [SaturatedFatContent] 42.1 [CholesterolContent] 229.9 [SodiumContent] 3768.0 [CarbohydrateContent] 37.3 [FiberContent] 5.1 [SugarContent] 11.4 [ProteinContent] 32.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add tomatoes, tomato sauce, garlic, onion, basil, salt, pepper, heavy cream and vegetable or chicken broth to your crockpot. Cover and cook on low for 6-8 hours (although it can be done on high for 2 hours as well]. Stir occasionally and scrape down the sides (if you can]. minutes before serving, transfer soup to a blender or food processor and puree until smooth. Return to crockpot. Make your roux by melting your butter in a saucepan over medium heat. Once butter is melted, add the flour and whisk until it's incorporated. Slowly whisk in the heavy cream until the cream is smooth and thickened. Add Parmesan cheese and roux to the crockpot and stir to combine. Cook for another 20-30 minutes. Cheese should be completely melted into the soup. Stir thoroughly before serving. Garnish with additional Parmesan cheese and basil if desired.
[Name] Chili Salmon [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-04-17T03:56:00Z [Description] Make and share this Chili Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "2 -3", "1/2", "1", "1", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["salmon", "cabbage", "green onion", "ginger", "eggplant", "salt", "ponzu sauce", "chili bean paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.1 [FatContent] 2.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1172.8 [CarbohydrateContent] 17.8 [FiberContent] 10.1 [SugarContent] 7.3 [ProteinContent] 3.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dry the salmon pieces using a paper towel. Take the hard part of the cabbage then slice the leaves thinly. Slice the green onion thinly. Take the seeds of the dried chili pepper then slice it thinly. Mince the ginger. Slice the eggplant into small pieces then soak in water. Drain the eggplants before using. In a small bowl, combine the salt, ponzu, sesame oil and doubanjiang then mix well. Place the vegetables on a microwave-safe plate or bowl. Add the salmon on top then pour the sauce over. Put on the lid or cover it with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W. Serve and enjoy with steamed rice.
[Name] Italian Flatbread Wrap [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-17T10:14:00Z [Description] Make and share this Italian Flatbread Wrap recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Cheese", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["provolone cheese", "romaine lettuce leaf", "red onions", "red bell peppers", "orange bell peppers", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.5 [FatContent] 42.2 [SaturatedFatContent] 11.0 [CholesterolContent] 37.7 [SodiumContent] 587.1 [CarbohydrateContent] 24.6 [FiberContent] 5.1 [SugarContent] 11.5 [ProteinContent] 14.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] On one rounded end of Flatout, layer cheese, salami, lettuce, onion and peppers. Top with dressing and salt and pepper, to taste. Roll, cut in half or into bite-sized pieces.
[Name] Spinach Artichoke Pizza Bagels [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-17T16:44:00Z [Description] Make and share this Spinach Artichoke Pizza Bagels recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "10", "2/3", "2", "1", "14", "1/3", "4", "2"] [RecipeIngredientParts] ["parmesan cheese", "spinach", "sour cream", "garlic", "cream cheese", "artichoke hearts", "mayonnaise", "bagels", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 907.9 [FatContent] 49.4 [SaturatedFatContent] 27.6 [CholesterolContent] 150.0 [SodiumContent] 1626.8 [CarbohydrateContent] 76.7 [FiberContent] 12.5 [SugarContent] 5.3 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] 4 Bagels [RecipeInstructions] Combine parmesan, spinach, sour cream, garlic, cream cheese, artichokes and mayo until well combined. Slather onto split bagels. Top with mozzarella cheese. Bake in 350 degree F oven for 10-12 minutes, until cheese is melty, browned and bubbling.
[Name] Home-Style “Sushi” over Rice (Chirashizushi) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-04-17T17:13:00Z [Description] Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!
[Name] Shrimp & Macaroni Salad [AuthorId] 226867 [AuthorName] Linky [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-04-17T17:47:00Z [Description] Make and share this Shrimp & Macaroni Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "3 -4", "3", "1/2", "1", "1 1/2", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["elbow macaroni", "sweet onion", "green pepper", "celery", "dill pickles", "stuffed green olive", "small shrimp", "light mayonnaise", "prepared mustard", "seasoning salt", "black pepper", "hard-boiled egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.8 [FatContent] 22.1 [SaturatedFatContent] 3.5 [CholesterolContent] 147.6 [SodiumContent] 1243.0 [CarbohydrateContent] 36.7 [FiberContent] 2.6 [SugarContent] 5.8 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook macaroni as directed on package, drain, rinse in cold water. While mac is cooking, chop veggies in small dice. If you use a food processor don't let them get mushy. Combine with macaroni. Add olives and shrimp. Prepare dressing and gently stir into macaroni mixture.
[Name] Shrimp in Mild Tomato Chili Sauce (Ebi No Chiri So-Su) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-17T17:55:00Z [Description] "My kids will eat nearly anything if ketchup is involved, but even adults with more evolved tastes will find that this seemingly unsophisticated dish has a complex flavor. In Japan, this is both a popular lunch-counter option and home-style main course. Scatter some frozen green peas for taste and color just before serving." – from Amy Kaneko, author of Let’s Cook Japanese Food (https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/25/wkcI2PsQpSjbR2Qr4aXz_Shrimp_Page_107%20horizontal.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/25/fHOsp18kSVi5y2zjX8aY_Shrimp_Page_107.jpeg"] [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "3", "1/2", "1 1/2", "1", "2", "1/4", "1/2", "2", "1", "2", "2"] [RecipeIngredientParts] ["shrimp", "cornstarch", "dry sherry", "tomato ketchup", "soy sauce", "sake", "sugar", "canola oil", "yellow onion", "garlic", "fresh ginger", "chili bean paste", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1069.0 [FatContent] 110.0 [SaturatedFatContent] 8.2 [CholesterolContent] 107.2 [SodiumContent] 673.5 [CarbohydrateContent] 9.7 [FiberContent] 0.8 [SugarContent] 4.6 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the shrimp, cornstarch, sherry, and egg white and stir to evenly coat the shrimp. Let stand at room temperature for 15 minutes. Meanwhile, in another small bowl, stir together the ketchup, soy sauce, sake, and sugar until the sugar is dissolved. Set the bowl near the stove. In a wok or large frying pan over high heat, warm the oil. When it is hot, add the shrimp and stir with a wooden spatula until they are a little crispy, 5–6 minutes. Using tongs or a slotted spoon, transfer the shrimp to a bowl. Pour out all but 2 teaspoons of the oil. Set the wok over medium heat and swirl to coat the bottom and sides with the oil. Add the yellow onion and cook for 1 minute. Add the garlic and ginger and stir-fry briefly, just until fragrant. Add the chili bean paste, stir well, and then stir in the ketchup mixture. Return the shrimp to the pan, raise the heat to high, and cook, stirring, until the ingredients are well combined and the shrimp are coated with the sauce, 1–2 minutes longer. Transfer the shrimp to a serving dish, garnish with the green onions and peas (if using], and serve right away. Recipe courtesy of Let’s Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.
[Name] Curried Rice Salad [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-04-17T18:42:00Z [Description] Make and share this Curried Rice Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "2", "2", "2", "2", "1/2", "1/4", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["rice", "celery", "green onion", "raisins", "olive oil", "vinegar", "curry powder", "turmeric", "cumin", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.7 [FatContent] 8.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 41.4 [FiberContent] 1.8 [SugarContent] 0.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 5 (or 6] ingredients together. Combine dressing ingredients using a stick blender or your choice of device to emulsify ingredients. Gently stir dressing into rice mixture. Add water if it seems too dry. Adjust seasonings to taste.
[Name] God's Breath Chili [AuthorId] 1255553 [AuthorName] Pastor Philstrom [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-04-17T21:14:00Z [Description] This is an amazing chili recipe that I've been making for years. It scales well and the mexican chocolate adds a real richness and depth. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/27/v3BsyNiOSMmBRGF0d1MQ_20170415_130125.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Spicy", "Savory", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3/4", "3 1/2", "2", "4", "1", "6", "1", "1", "1", "1", "1", "1", "4", "2", "15"] [RecipeIngredientParts] ["ground beef", "water", "baking soda", "salt", "onions", "garlic cloves", "green bell pepper", "habanero", "tomato sauce", "diced tomatoes", "tomato paste", "Hungarian paprika", "dried oregano", "cumin", "pinto beans", "kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.2 [FatContent] 24.6 [SaturatedFatContent] 8.7 [CholesterolContent] 77.1 [SodiumContent] 2011.7 [CarbohydrateContent] 45.9 [FiberContent] 12.2 [SugarContent] 21.6 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Toss beef with 2 tablespoons water, 1 1/2 teaspoons salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.", "Heat oil in empty pot or dutch oven over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Add beef and cook, stirring with wooden spoon to break meat up into 1/4-inch pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes.", "Add remaining ingredients. Bring to boil, scraping bottom of pot to loosen any browned bits. Reduce heat and simmer on the stove top or transfer to a 275 degree oven, and cook until meat is tender and chili is slightly thickened, 1 1/2 to 2 hours, stirring occasionally to prevent sticking.", "Remove chili from oven and let stand, uncovered, for 10 minutes. Stir in any fat that has risen to top of chili, then season to taste. Serve with your favorite fixings! (Chili can be made up to 3 days in advance.]." ]
[Name] Rice Noodle Soup [AuthorId] 2001472247 [AuthorName] CleanFoodJunkie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-17T21:17:00Z [Description] Make and share this Rice Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "2", "1 -2", "1", "6", "2", NA, NA] [RecipeIngredientParts] ["raw mushrooms", "bok choy", "scallions", "garlic clove", "ginger", "low sodium chicken broth", "soy sauce", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.9 [FatContent] 9.7 [SaturatedFatContent] 2.7 [CholesterolContent] 95.8 [SodiumContent] 1273.2 [CarbohydrateContent] 94.8 [FiberContent] 5.2 [SugarContent] 5.1 [ProteinContent] 34.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium heat broth over med-high heat. Add mushrooms, bok choi stalks, onion, garlic, soy sauce and ginger. Bring to gently boil until mushrooms are cooked. Portion rice noodles into serving bowls, sprinkle ground ginger over noodles. Ladle broth and vegetables over noodles. Enjoy!
[Name] Bread Pudding With Whiskey Sauce [AuthorId] 1255553 [AuthorName] Pastor Philstrom [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-04-17T21:38:00Z [Description] Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2/3", "2/3", "1/3", "11 -14", "1 1/3", "1 1/3", "1/3", "4", "1/3", "1 1/3", "4", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["raisins", "brandy", "water", "butter", "margarine", "brown sugar", "cinnamon", "allspice", "eggs", "salt", "vanilla", "milk", "powdered sugar", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.1 [FatContent] 22.6 [SaturatedFatContent] 13.1 [CholesterolContent] 161.9 [SodiumContent] 440.5 [CarbohydrateContent] 67.6 [FiberContent] 1.2 [SugarContent] 47.3 [ProteinContent] 8.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cover raisins with brandy or water and set aside.", "Break up bread, toss with 1/3 cup melted butter.", "Combine brown sugar, cinnamon, allspice.", "Reserve 3 tablespoons of the sugar mixture for topping, toss the remaining sugar mixture together with the bread.", "Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.", "Drain raisins, place 1/2 raisins over bread crumbs.", "Repeat layers.", "Combine 4 eggs, 1/3 teaspoons salt, and 1 1/3 teaspoons vanilla in a bowl. Beat for one minute.", "Slowly add the milk to the egg mixture, stirring. Then pour over the bread in the dish.", "Let stand for 5 minutes or longer to let the bread soak up the juices.", "Sprinkle reserved sugar mix on top. and bake at 325F for 45 to 50 minutes.", "SAUCE: Cream 1/2 cup butter and 1 cup powdered sugar over medium heat until all butter is absorbed.", "Remove from heat and blend in egg yolks and vanilla.", "Pour in whiskey while stirring constantly.", "Let the sauce cool. It will thicken as it cools. Then spoon over the warm bread pudding." ]
[Name] Banana Boat [AuthorId] 2001486970 [AuthorName] Megha S. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-17T21:39:00Z [Description] Banana boat is a fun way of eating banana with nut-butter and power foods like Goji berries, Hemp, Chia and Flax Seeds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001486970/oEJYccHoRyifWzQsecui_banana-boat.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] "banana" [AggregatedRating] nan [ReviewCount] nan [Calories] 150.1 [FatContent] 4.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 27.8 [FiberContent] 3.5 [SugarContent] 14.5 [ProteinContent] 3.7 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Slice your banana lengthwise. Spread a tbsp of nut butter on each side. Top it with goji berries, pumpkin, hemp, chia and flax seeds.
[Name] Polish Beet Salad {Surówka Z Buraków} [AuthorId] 2001485247 [AuthorName] PolishyourKitchen [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-04-17T21:42:00Z [Description] Before you say I don’t like beets, give me a chance. If you’re of Polish descent, beet juice flows through your veins. Trust me. Like cabbage, this stuff is in our DNA. If you’re not of Polish descent, I’ll make you a believer yet. You won’t be the first one either. First off, no more canned beets for you… canned beets don’t even taste like beets really do… sweet with an earthy undertone. No shortcuts or substitutes this time. Roasted beets are delicious on their own, and with just a little help, they will do even better in a hot or cold salad.I personally love beets. I’d almost say it’s my comfort food. I cook them often and I’m surprised I’ve not published many recipes on here yet. I’ll have to work on that. Beets are cheap and plenty in Poland, perfect combo for creating many recipes for cold or hot soups (one of which is Christmas must, recipe here), salads and even hot sides. Some call for just the root, and some use the whole vegetable, no waste. When beets are in season, we’d make jars and jars of them for the winter. When in need for a quick dinner side, downstairs I go to grab a jar and whip up a salad in a flash. Sometimes, I’d eat them out of a jar as a snack. When done right, they are just so pleasantly mild and yet defined, and the canning process here in the US just does not do them justice. I’m starting off with a recipe for a cold side salad. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["beets", "onions", "salt", "sugar", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.9 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 68.0 [CarbohydrateContent] 5.4 [FiberContent] 0.9 [SugarContent] 4.0 [ProteinContent] 0.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Cut stems off beets and scrub to clean. Bake covered for about 1 hour. Take out and set aside to cool. Once cooled off, peel and grate on the largest vegetable shredder. Add chopped onion, oil, lemon juice, salt and sugar. Mix and refrigerate to cool.
[Name] Spinach and Ricotta Cannelloni [AuthorId] 2001489978 [AuthorName] The cooking foodie [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-04-17T21:43:00Z [Description] Make and share this Spinach and Ricotta Cannelloni 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/2001489978/Wn4U5OJ3RNKAoP4fCwpT_pic2.jpg" [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Southwest Asia (middle East]", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "350", "1", "350", "50", "1/2", "1/4", "1", "1/4", "1", "250"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "fresh spinach", "ricotta cheese", "parmesan cheese", "water", "black pepper", "lemon, zest of", "nutmeg", "oregano", "tomato sauce", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.1 [FatContent] 25.6 [SaturatedFatContent] 12.8 [CholesterolContent] 100.4 [SodiumContent] 498.6 [CarbohydrateContent] 38.6 [FiberContent] 7.7 [SugarContent] 1.6 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of lightly salted water to a boil. In a pan with olive oil fry minced garlic cloves for 1-2 minutes. Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach. In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg. When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water. Heat oven to 180C/360f. Transfer the filling into piping bag and fill all cannelloni tubes. Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~2030cm/812in]. Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese. Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more. for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
[Name] Big Mac Sauce - the Real Deal [AuthorId] 2001490079 [AuthorName] Lee9844 [CookTime] PT5M [PrepTime] PT40M [TotalTime] PT45M [DatePublished] 2017-04-17T21:43:00Z [Description] This is a copycat recipe that I believe is closest to the original. It takes a bit more effort than other copycat recipes but I believe it's worth it. Let me know if quantities don't look right. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001490079/vUHUBQtQwOm76Caj0TzA_pickle%20mayo%20mix.jpg" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "3", "2", "1", "1/4", "2", "1/2"] [RecipeIngredientParts] ["French's mustard", "Hellmann's mayonnaise", "dill pickle", "onion", "granulated sugar", "vinegar", "paprika", "canola oil", "garlic cloves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 846.6 [FatContent] 70.9 [SaturatedFatContent] 9.1 [CholesterolContent] 40.7 [SodiumContent] 1922.9 [CarbohydrateContent] 55.4 [FiberContent] 1.8 [SugarContent] 24.5 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] Chop the garlic cloves roughly into about 4 pieces. In a small saucepan, combine the oil and garlic, and fry the garlic for 1-2 minutes in the oil. Be careful not to burn the garlic or let the oil smoke. The objective is to get the garlic flavor into the oil. Take the pan off the heat and remove the garlic pieces. Put the paprika into the oil and stir. Return to the heat for 1 minute until the oil is a deep red colour. Set the pan aside and allow it to cool. Finely dice the cup of pickles and a small onion. Place these into a new saucepan along with the sugar and the splash of vinegar from the dill pickle jar. Bring to the boil and simmer until the sugar just begins to stick to the pieces of pickle and onion. By this point, the onion should be softening but still have texture. Remove from the heat and allow to completely cool. Whilst waiting for the onions and pickles to cool, filter the paprika and garlic oil you made using a paper towel held over a cup, or a piece of cheesecloth. The filtered oil should be completely clear red and not contain any paprika powder. You will need 2-3 tablespoons of the filtered paprika oil. While you wait for everything to cool down, thoroughly clean a jar that can take about 3 cups of sauce. In a bowl, combine the mayonnaise and paprika oil with a whisk. The color should end up a light pink / orange. As the paprika oil combines with the mayonnaise it will turn darker after a few hours. Add the mustard and onion-pickle mix that you made earlier as well as salt which you can adjust to taste. Combine the ingredients with a whisk and place the mixture into the clean jar. Place into the refrigerator for at least one hour to allow the flavors to combine.
[Name] Mystery Garden Scramble [AuthorId] 2001472247 [AuthorName] CleanFoodJunkie [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-04-17T21:44:00Z [Description] Sometimes a smoothie just isn't enough to start the day - especially if I have a busy one ahead. This breakfast combination is fresh, tasty and satisfying. My favorite part is the flexibility! I never know what I'm putting in until I open the refrigerator! The ingredients change depending on what is in season. Substitute any vegetable for your preference. The amounts here are for one person, simply double amounts to accommodate another person. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/2", NA, "1", "1", NA] [RecipeIngredientParts] ["eggs", "onion", "mushroom", "fresh green beans", "olive oil", "butter", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.5 [FatContent] 23.3 [SaturatedFatContent] 5.0 [CholesterolContent] 372.0 [SodiumContent] 148.6 [CarbohydrateContent] 9.1 [FiberContent] 2.4 [SugarContent] 4.4 [ProteinContent] 15.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a medium skillet melt/heat butter and olive oil. Add onion and mushroom (I like to give the onion a head start before adding mushroom until they're translucent]. Add green beans, stir combination to evenly distribute items in the pan. Add eggs, then sprinkle thyme, salt, and pepper into egg while it is still liquid. Cook eggs through, turning (or flipping for omelet presentation] until done. Garnish with salsa, hot sauce or shredded cheese. ENJOY!
[Name] Cypriot Pumpkin Soup [AuthorId] 1803492928 [AuthorName] Yoryis R. [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-04-17T21:44:00Z [Description] Not all pumpkin soups are American - some versions come from Cyprus, too! Try this on a cold winter night, or any time of the year, really. [Images] character(0) [RecipeCategory] Pumpkin [Keywords] ["Vegetable", "Southwest Asia (middle East]", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["500", "50", "1", "1", "1", "1", "50", "50", "1", "2"] [RecipeIngredientParts] ["pumpkin", "black pepper", "cumin", "curry", "edam cheese", "gouda cheese", "butter", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 267.6 [FatContent] 24.4 [SaturatedFatContent] 10.3 [CholesterolContent] 51.3 [SodiumContent] 142.2 [CarbohydrateContent] 9.4 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel and dice pumpkin in 4 cm cubes. A note on the quantity: you can work with any amount a medium-sized pumpking will give; just remember to adjust the rest of the ingredients to taste. Lightly fry pumpkin cubes with the butter and olive oil in a large (5-litre] pot. Cover with water and add almonds. Simmer on low heat for about 20 minutes. Pumpkin should be soft to the touch, but still slightly crunchy. With a hand-held eletrical shredder, pulse for a few seconds, then stir and repeat as needed. You should end up with a creamy consistency throughout. Optionally, serve with bruschetti: preheat oven to 180 Celsius. Place thickly-sliced baguette on a baking tray. Drizzle with olive oil. Sprinkle with cooking salt and oregano. Bake for 15 mins, or until golden.
[Name] Chicken Tikka Marsala [AuthorId] 1529208 [AuthorName] MattMattBoBatt [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-04-17T21:45:00Z [Description] Make and share this Chicken Tikka Marsala recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "125", "6", "1", "2", "2", "2", "2", "10 -20", "3", "1", "2", "8", "2", "2", "2", "2", "2", "2", "1", "800", "300", "250", "1", "4", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "lemon", "yogurt", "garlic cloves", "ginger", "salt", "cumin", "garam masala", "paprika", "onion", "ginger", "garlic cloves", "cumin", "turmeric", "ground coriander", "paprika", "chili powder", "garam masala", "tomato puree", "tomato sauce", "crushed tomatoes", "water", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 608.2 [FatContent] 28.4 [SaturatedFatContent] 12.2 [CholesterolContent] 105.2 [SodiumContent] 1908.5 [CarbohydrateContent] 66.2 [FiberContent] 6.0 [SugarContent] 10.3 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F/260°C. Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread!
[Name] Apricot Glazed Pork [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-04-17T21:45:00Z [Description] Make and share this Apricot Glazed Pork 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/2001398683/s29UHfHyRZOAJGfKpUbo_pork.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["season salt", "pepper", "garlic powder", "onion powder", "paprika", "low sodium soy sauce", "water", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.5 [FatContent] 42.8 [SaturatedFatContent] 14.8 [CholesterolContent] 179.6 [SodiumContent] 228.0 [CarbohydrateContent] 13.7 [FiberContent] 0.3 [SugarContent] 8.8 [ProteinContent] 51.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Season 6lb pork butt roast pork with season salt, pepper, garlic powder, onion powder, paprika, and pork season grinder. Spray 9 by 13 pan, place in pork, add about 1/4 cup water. Bake at 350* for 2 hours. Mix 1/2 cup apricot preserves with 1 tbsp low sodium soy sauce and 2 tbsp water. Baste pork and continue cooking 1/2 hour. Baste pork again cook remaining 1/2 hour. Mix 2 tbsp apricot preserves with 1 tbsp water. Brush pork and serve.
[Name] Grilled Marinated Tuna Steak [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT8M [PrepTime] PT2H [TotalTime] PT2H8M [DatePublished] 2017-04-17T21:46:00Z [Description] Make and share this Grilled Marinated Tuna Steak recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/ggAJjjSuQ1TDLAzhXwz3_Tuna.png" [RecipeCategory] Tuna [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["low sodium soy sauce", "extra virgin olive oil", "lemon juice", "garlic clove", "oregano", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.2 [FatContent] 13.7 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1063.6 [CarbohydrateContent] 7.8 [FiberContent] 0.7 [SugarContent] 3.4 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] 2 Tuna Steaks [RecipeInstructions] Mix marinade, soak tuna for 2 hours. Preheat grill for high heat. Lightly oil grill grate. Cook the tuna steaks for 4-5 minutes per side. Baste when turning. Discard any remaining marinade, it's not healthy to keep for reuse.
[Name] Apple Cinnamon Pecan French Toast [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-17T21:46:00Z [Description] Make and share this Apple Cinnamon Pecan French Toast recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/nFgxi2RcaYUi2f5UwpAC_1723869487855907.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Fruit", "Nuts", "< 30 Mins"] [RecipeIngredientQuantities] ["1/8", "1/2", "2", "2", "1 1/2", "1", "1", "2", "1", "1/8", "1", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "water", "apples", "cinnamon", "nutmeg", "pecans", "eggs", "vanilla extract", "sugar", "cinnamon", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.2 [FatContent] 10.6 [SaturatedFatContent] 5.2 [CholesterolContent] 110.4 [SodiumContent] 358.5 [CarbohydrateContent] 75.3 [FiberContent] 5.0 [SugarContent] 45.5 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a pan- melt 1/4 stick of butter and stir in 1/2 cup brown sugar. It'll make a paste. Once made into paste, add 2 Tbsp apple juice or water a tiny bit of apple juice or water (a couple of tablespoons]. While step one is heating, cut two apples. You can cut them as small as you want- but cut smaller watch that they don't get too soft. Add to pan and let cool on low- add cinnamon (I use a lot] to taste and nutmeg (tiny pinch]. Chop and add pecans (I just used a small handful]. While your apples and pecans cook on low, make your French toast batter. (Mine is eggs, vanilla, sugar, cinnamon, and milk to make it runnier- but I really don't have a recipe for this part. You can use any recipe]. Dip your bread on both sides and cook. After all are done- if you have batter left you can tedious and reheat, it makes them crispier. Lightly butter if desired then add some of the Apple topping. If the syrup is too sweet use a slotted spoon to drain from Apple syrup and just put a little maple syrup on with the apples instead.
[Name] Pizza Stuffed Peppers [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-17T21:46:00Z [Description] Make and share this Pizza Stuffed Peppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/5FvAXOcMTXiQxV1rJ57P_1833917230184465.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "15", "2", "1", "1", "8", "1"] [RecipeIngredientParts] ["sweet peppers", "hot sausage", "pineapple chunks", "lowfat mozzarella cheese", "fresh mozzarella balls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 784.4 [FatContent] 49.0 [SaturatedFatContent] 22.3 [CholesterolContent] 149.8 [SodiumContent] 1691.4 [CarbohydrateContent] 41.5 [FiberContent] 5.8 [SugarContent] 28.6 [ProteinContent] 44.4 [RecipeServings] 4.0 [RecipeYield] 4 peppers [RecipeInstructions] ["Put fresh peppers (top cut off and seeds cleaned out] into a pot of boiling water for 2 minutes.", "Spray small pan, line peppers in the bottom.", "Add a spoonful of sauce, then layer one row of each topping (the toppings we used were optional- you can fill with whatever your favorite toppings are, a spoon of sauce, and thin layer of cheese.", "Add second layer and top with slice of fresh mozzarella. Top with mini pepperoni for style if wished.", "Bake in oven about 20 minutes at 350* so all toppings are heated through." ]

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