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[Name] Chicken Cordon Blue [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-04-17T21:47:00Z [Description] Make and share this Chicken Cordon Blue 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/DP7IydagTZ6It8eSeeIO_1864781263764728.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "12", "5", "2", "1/4", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "deli ham", "low-fat swiss cheese", "bacon", "onion powder", "garlic powder", "season salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.3 [FatContent] 11.2 [SaturatedFatContent] 3.6 [CholesterolContent] 88.7 [SodiumContent] 1251.4 [CarbohydrateContent] 9.0 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 28.1 [RecipeServings] 4.0 [RecipeYield] 2 stuffed chicken breasts [RecipeInstructions] ["Filet open chicken breasts and season.", "Layer 3 pieces swiss cheese and cut in half, wrap with ham and lay inside chicken breast.", "Fold chicken closed and place in sprayed foiled pan.", "Bake at 350* 25-30 minutes (dependent on size].", "Pull from oven, spoon on ranch, top with piece of cheese and breadcrumbs.", "Cook remaining 10 minutes.", "let rest 2 minutes before cutting (serving size with 1/2 cup of rice and 1/2 cup steamed vegetable is 1/2 breast - 525 calories dependent on vegetable choice]." ]
[Name] Easy Pizza Pasta [AuthorId] 1671995 [AuthorName] samt53_10089201 [CookTime] PT35M [PrepTime] PT55M [TotalTime] PT1H30M [DatePublished] 2017-04-17T21:48:00Z [Description] Soaking the pasta prevents overcooking. It also makes for fewer dishes to wash, a cooler kitchen &amp; saves a bit of energy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1671995/bEfyzlb8QapZCbgRH1YK_pizza.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "12", "1/2", "1/2", "2", "20 -25"] [RecipeIngredientParts] ["rotini pasta", "ham", "parmesan cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.2 [FatContent] 10.8 [SaturatedFatContent] 4.2 [CholesterolContent] 47.6 [SodiumContent] 1334.9 [CarbohydrateContent] 50.5 [FiberContent] 4.2 [SugarContent] 3.7 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large bowl, soak rotini in warm, salted water for 45 minutes, drain. Preheat oven to 350 degrees. Add pizza sauce, diced meats, Italian seasoning, Parmesan cheese & 1 cup Italian cheese blend to pasta; mix to combine. Pour into greased 9 X 9 pan & cook for 20 minutes. Top with remaining cup of Italian blend cheese & pepperoni slices. Cook for 15 - 20 minutes until brown & bubbly. Let stand 5 minutes, then enjoy!
[Name] Pressure Cooker Mushroom Risotto [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-18T13:58:00Z [Description] This is a healthy adaptation of a classic risotto recipe, using the ancient grain - farro - in place of arborio rice. And, it's a lot quicker than making it the normal way. Please note that the stock is slightly less than the stock would be in a normal farro recipe (2 cups vs 2 1/2 cups if cooking without a pressure cooker). If you replace the farro with a more traditional rice, scale the stock back accordingly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/1JpHJ9kcTfmCbusQMKua_IMG_0718.JPG" [RecipeCategory] Grains [Keywords] ["Vegetable", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "8", "1", "2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "fresh thyme leaves", "white wine", "kosher salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.6 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 296.3 [CarbohydrateContent] 2.7 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in pressure cooker with the top off to medium heat, and saute onions until they become translucent, about 5 minutes. Add farro and diced thyme leaves to the pan and stir continuously to coat for about 1 minute. Add mushroom slices and stir for another minute. Add wine to deglaze the pan, making sure to scrape up anything that's gotten browned onto the surface. Add vegetable stock to the pressure cooker and stir. Seal pressure cooker, and raise heat to high. Maintain high pressure for 7 minutes. Remove from heat and run water on the lid to loosen up seal. Stir for about a minute to allow further absorption of liquid into the farro. If the consistency is too thin, place pressure cooker pot on stove - with the top off - and heat while stirring frequently until desired consistency is reached.
[Name] Lentil Vegetable Soup [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-04-18T14:29:00Z [Description] Goodness of lentils using leftover Easter ham. This is but a base for whatever vegetables or spices you would like to use. It is tasty good for the cold spring weather we are having. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/44/6x0DimFvQO5KePhQkHmt_lentil%20s.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1/2", "1", "1 1/2", "1/2", "8", "1/4", "1", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["onion", "shallot", "celery", "garlic cloves", "carrots", "mushroom", "tomato paste", "lentils", "ham", "chicken broth", "broccoli stem", "savory", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.5 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 4.5 [SodiumContent] 1063.3 [CarbohydrateContent] 13.3 [FiberContent] 4.1 [SugarContent] 3.5 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large soup pot heat up oil; add onions, shallot, carrots and celery.Cook about 5 minutes; add garlic and mushrooms; cook 5 more minutes. Stir in tomato paste and cook 1 minute. Add lentils, ham and chicken broth; stir in Vegeta and savory. Cover and cook until lentil are tender;add broccoli stems last 10 minutes about 30-40 minutes. Taste and add salt and pepper. Serve with parmesan cheese for a change of flavour.
[Name] Home Baked Herb Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2017-04-18T20:01:00Z [Description] Home Baked Herb Bread is a flavorful, delicious braided yeast bread; a perfect accompaniment to any holiday dinner or family meal! Try this the next time you have a taste for home baked bread! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/O9rGyrmtSAucOghEi5es_11.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "For Large Groups", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["4", "1", NA, "1 1/4", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "milk", "butter", "dried parsley", "dried rosemary", "dried thyme", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.2 [FatContent] 3.2 [SaturatedFatContent] 1.8 [CholesterolContent] 20.7 [SodiumContent] 32.4 [CarbohydrateContent] 29.8 [FiberContent] 1.3 [SugarContent] 1.0 [ProteinContent] 5.0 [RecipeServings] 14.0 [RecipeYield] 14 Slices [RecipeInstructions] Mix 2 cups of the flour, the sugar and the yeast in a large bowl.  Add the parsley, rosemary and thyme. In a medium sized saucepan, combine the milk and butter.  Heat until milk is just warm and the butter melted.  Add the milk/butter to the flour mixture. Beat on medium speed for one minute. By hand, stir in the remaining flour, until dough is smooth not sticky. Knead for 5 to 6 minutes.  Form into a ball and place the dough in a buttered bowl.  Cover with a towel and let rise in a warm place until double, about one hour. Separate dough into 3 equal pieces.  Form each piece into a 12\" rope and braid together.  Place on a greased cookie sheet and cover with a towel.  Let rise for another 30 to 40 minutes. Heat oven to 350 degrees.  Beat the egg with a fork or whisk and brush loaf with beaten egg. Bake for 30 to 35 minutes or until loaf sounds hollow when tapped.   After 10 minutes, transfer loaf to rack to cool. 1 Braided 10\" Loaf of Herb Bread.
[Name] Fruit Oatmeal [AuthorId] 2001299279 [AuthorName] belly313 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-04-18T21:23:00Z [Description] Make and share this Fruit Oatmeal 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/53/12/46/AyGctvIxTXmdIYfilTdv_C360_2017-04-18-19-02-40-033-1.jpg" [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1/4", "1/8", "2", "1/2"] [RecipeIngredientParts] ["water", "salt", "rolled oats", "apple", "raisins", "dates", "ground cinnamon", "brown sugar", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.4 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.6 [SodiumContent] 169.9 [CarbohydrateContent] 28.6 [FiberContent] 3.0 [SugarContent] 11.0 [ProteinContent] 4.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan bring the water and salt to boiling. Stir in oats, peaches or apple, raisins or dates, and cinnamon. Reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Cover; let stand for 2 minutes. Stir in brown sugar. Divide the hot oat mixture among 4 bowls. Pour 2 tablespoons milk over each serving. Serve immediately.
[Name] Flatbread Pizza [AuthorId] 2001460659 [AuthorName] Simple Meals [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-04-18T21:23:00Z [Description] Make and share this Flatbread Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["mozzarella cheese", "olive oil", "basil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.0 [FatContent] 5.4 [SaturatedFatContent] 2.6 [CholesterolContent] 15.0 [SodiumContent] 118.8 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 4.2 [RecipeServings] 24.0 [RecipeYield] 2 Pizzas [RecipeInstructions] For a crispier crust, cover flatbread doughs in olive oil and bake at 425 for 5-10 minutes. Thinly slice tomatoes, and then cut in half. Arrange tomatoes on dough so that there is a little bit of room (i.e. They are not overlapping, just barely touching]. Over top of the tomatoes, place mozzarella the same way (Not overlapping, just barely touching]. Add basil (as much as you want]. Cook for 10 - 15 minutes or until cheese melts and crust seems cooked enough. Season with salt and pepper. Repeat steps 2-8 again, but add pepperoni when you add the basil. *Optional* Drizzle with balsamic. Cut vertically, and then cut 6 times horizontally so there are 12 equally sized pieces. Serve warm.
[Name] Brussel Sprouts [AuthorId] 2001460659 [AuthorName] Simple Meals [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-04-18T21:24:00Z [Description] Make and share this Brussel Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Vegan", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "Brussels sprouts", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.9 [FatContent] 72.3 [SaturatedFatContent] 10.0 [CholesterolContent] 0.0 [SodiumContent] 13.3 [CarbohydrateContent] 4.0 [FiberContent] 1.5 [SugarContent] 1.0 [ProteinContent] 1.4 [RecipeServings] 6.0 [RecipeYield] 1 pan of brussel sprouts [RecipeInstructions] Preheat oven to 400 degrees. wash brussel sprouts (if not pre-washed]. cut the brussel sprouts (cut off the end, cut in half]. put brussel sprouts on cookie sheet (even layer]. pour 1 cup of olive oil on brussel sprouts. mix. add salt and pepper to brussel sprouts. mix again. add the rest of the olive oil and add more salt and pepper. bake for two hours or until you feel they are done (the way I cook them, they become like chips and are really good].
[Name] CHOCOLATE MOUSSE CREAM CONE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-18T23:36:00Z [Description] Make and share this CHOCOLATE MOUSSE CREAM CONE 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/2001473142/47705Gt6S4O0sLV9Znlo_mousse.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["200", "500", "14", "2", "600", "1/2", "2"] [RecipeIngredientParts] ["milk", "peppermint", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.6 [FatContent] 17.6 [SaturatedFatContent] 10.8 [CholesterolContent] 64.4 [SodiumContent] 43.9 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 4.5 [ProteinContent] 2.4 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] ["using an electric mixer, beat the mousse powder with the milk as per directions on packet.", "fill each cone with mousse layering with some peppermint crisp if desired.", "refrigerate for 1 hour.", "whip the cream with the icing sugar. pipe or spoon the cream onto the cones.", "top with sprinkles.", "keep refrigerated until needed.", "NOTE;the mousse powder I used may not be the same as you can get. (I'm in Australia, I used \"äeroplane\" mousse mix ] so just follow the directions on the packets you get or you can just make your own mousse if you prefer." ]
[Name] RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-19T00:57:00Z [Description] Make and share this RASPBERRY FLAN WITH WHITE CHOCOLATE CREAM 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/2001473142/6GbjptiVR5GnXrCM5hAh_raspberry%203.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "200", "450", "160", "250", "100", "250", "200", "1", "1/4", "150", "350", "2", "56"] [RecipeIngredientParts] ["eggs", "butter", "cake flour", "sugar", "cream cheese", "icing sugar", "fresh raspberries", "gelatin", "boiling water", "fresh raspberries", "icing sugar", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 842.7 [FatContent] 50.6 [SaturatedFatContent] 30.5 [CholesterolContent] 190.9 [SodiumContent] 263.9 [CarbohydrateContent] 89.5 [FiberContent] 3.7 [SugarContent] 36.2 [ProteinContent] 10.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["preheat oven to 180 Celsius.", "FOR THE BASE.using a processor, blitz the flour and butter until a sandy texture.", "add the eggs and sugar and pulse till a dough comes together.", "remove the dough from the processor and knead together. wrap in plastic wrap and refrigerate for 30 minutes.", "roll dough out to cover a 25 x 4 cm pie dish. trim edges. (there will be some dough left over].", "prick all over the bottom and a bit on the sides with a fork.", "cook for approximately 35 minutes or until golden. if pastry is browning to fast, cover with foil.", "cool completely.", "FOR THE FILLING.using an electric mixer, beat the cream cheese together with the icing sugar until smooth.", "beat in the cream until thickened. then beat in the raspberry puree.", "mix the gelatine with the boiling water, stirring until dissolved. cool slightly then beat into the raspberry mixture until well combined.", "pour filling into the base and refrigerate till set, at least 6 hours. wait at least 4 hours before applying topping.", "FOR THE TOP.remove 2 tablespoons of cream from the 350 ml. put aside.", "whip the rest of the cream with the icing sugar to soft peaks.", "in a heat proof bowl over a pot of boiling water, melt the chocolate stirring till smooth. remove from heat, cool slightly, then stir in the 2 tablespoons of cream. stir till smooth.", "beat the white chocolate into the whipped cream, beating till thick and firm.", "TO PUT TOGETHER. spoon the raspberry puree over the top of the filling.", "pipe or spoon the cream around the edge of the flan.", "decorate as desired. keep refrigerated." ]
[Name] Sausage Gnocchi [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-19T13:24:00Z [Description] Easy to make and quick to cook this sausage and broccoli gnocchi is the hearty and comforting dish. And who would object to broccoli in this company? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/ytMk3kKMSEiUnVKXg0kY_EC_Sausage%20gnocchi.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Pork", "Vegetable", "Meat", "European", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["500", "1", "2", "100", "400", "200", "200", "500"] [RecipeIngredientParts] ["sausages", "olive oil", "fresh rosemary", "red wine", "chopped tomatoes", "tomato puree", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.7 [FatContent] 46.4 [SaturatedFatContent] 14.9 [CholesterolContent] 120.0 [SodiumContent] 1108.7 [CarbohydrateContent] 16.4 [FiberContent] 4.6 [SugarContent] 8.1 [ProteinContent] 29.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Squeeze the sausage meat out of the skins into the casserole pan with the rosemary leaves (discard the sausage skins]. Break the meat apart, stirring regularly. Pour the wine into the sausage pan and deglaze the pan. Add chopped tomatoes, tomato puree and broccoli florets, stir and simmer for 10 minutes over low heat until the broccoli is cooked al dente. Meanwhile, cook gnocchi according to package directions. Drain. Add the gnocchi to the sausage and broccoli sauce, toss to cover. Serve accompanied with green salad.
[Name] Tacos Al Pastor [AuthorId] 2000647026 [AuthorName] Elijah Jane [CookTime] PT30M [PrepTime] PT24H [TotalTime] PT24H30M [DatePublished] 2017-04-19T14:03:00Z [Description] (authentic recipe from Karen Cruz)
[Name] Loaded Skillet Chicken Dinner [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-04-19T15:16:00Z [Description] Make and share this Loaded Skillet Chicken 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/53/12/53/GfiXRDSQEWuYpFuBQY6K_0S9A3781.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/53/2WAwrZJESrG4oCKU0pul_Chicken%20Dinner%20CU.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/53/3CJ4N7gBTLCnEEuZGdrN_Chicken%20Dinner%20Overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/PmnXFUUTgqD9gQKw8d2M_Chicken%20Dinner%20ECU.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/53/f6VVal0eQXKcg1Wt4lry_0S9A3811.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/53/39UidZcvQcOLZx87w5rb_0S9A3822.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/53/jvH6D0RySXiX72eltKlC_BE1C0109-CE3C-4EDF-BADB-9D465F74E33B.jpeg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "4", "4", "1 1/2", "1", "1", "1", "1/2", "1", "3", NA] [RecipeIngredientParts] ["chicken thighs", "olive oil", "Brussels sprouts", "sweet potato", "red onion", "garlic", "unsalted butter", "fresh lemon juice", "herbs"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 432.2 [FatContent] 31.4 [SaturatedFatContent] 7.9 [CholesterolContent] 87.5 [SodiumContent] 143.2 [CarbohydrateContent] 18.9 [FiberContent] 2.7 [SugarContent] 4.4 [ProteinContent] 19.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Place a large cast iron skillet over medium-high and allow to preheat, 5 minutes. Season chicken thighs generously with salt and pepper. Add 2 tablespoons olive oil to skillet, swirl to coat, and add chicken thighs. Cook, skin side down, until crispy and lightly golden, about 4-5 minutes. Turn, and sauté on underside for an additional 3 minutes. Remove to a plate. Drizzle in 1 tablespoon olive oil and place Brussels sprouts cut-side down on one side of the skillet and fill the other side with sweet potatoes. Add the onion wedges and garlic halves throughout the pan, drizzle with remaining 1 tablespoon olive oil, and season all over with salt and pepper. Place chicken thighs skin side up on top of vegetables and transfer to oven. Roast, shaking pan once halfway through to redistribute vegetables, until vegetables and cooked through and turning deeply golden in spots. Remove skillet from oven and increase temperature to 500 degrees F. Distribute butter over chicken and vegetables, add chicken stock and lemon juice, and return to oven. Continue roasting until chicken skin is deeply golden and pan sauces are bubbling and reduced, about 5-7 minutes. Garnish with chopped herbs and serve warm from the skillet, spooning pan sauce over each portion.
[Name] 20-Second Peanut Butter Chunk Ice Cream [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-04-19T15:34:00Z [Description] Make and share this 20-Second Peanut Butter Chunk Ice Cream 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/53/12/54/M4wXnvNgTMeZCyqhedce_G86KMVHrTQOJN5OB2DTc_Dan%20with%205%20Scoops%20of%20Ice%20Cream.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9tJhB139QYGN02QtvUY8_6%20Ice%20Cream%20Cones.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/54/j8MmoaDST7iM0rFmxFRA_Dan%20Smiling%20with%20Ice%20Cream%20Cones%20in%20Hand.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/54/G86KMVHrTQOJN5OB2DTc_Dan%20with%205%20Scoops%20of%20Ice%20Cream.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Easy"] [RecipeIngredientQuantities] ["4", "5", "1/4", NA] [RecipeIngredientParts] ["bananas", "crunchy peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 88.6 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 38.9 [CarbohydrateContent] 12.5 [FiberContent] 1.9 [SugarContent] 6.4 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a food processor, add the almond milk followed by frozen bananas and two tablespoons of the crunchy peanut butter. Blend until smooth. Add remaining 3 tablespoons peanut butter and pulse once or twice to incorporate. Do not overblend. Transfer ice cream to a loaf pan and cover with plastic wrap. Freeze until hardened, at least 8 hours, or overnight. Alternatively, for a soft-serve consistency, serve immediately. ALTERNATIVE FLAVORS: MIXED BERRY: Omit peanut butter and add 2 cups mixed frozen berries. STRAWBERRY: Omit peanut butter and add 1 1/2 cups frozen strawberries at the initial blending. When smooth, 1 cup chopped frozen strawberries at the end, pulsing just until incorporated. Do not overblend. CHOCOLATE MINT: Omit peanut butter and add 2-3 drops mint extract (or more to taste] at the initial blending. When smooth, add a few drops of green food coloring to reach desired color (optional], blending until color is well-distributed. Add 3 1/2 ounces roughly chopped semi-sweet chocolate, pulsing just until incorporated. Do not overblend. NUTELLA: Omit peanut butter and add 5 tablespoons Nutella at initial blending. When smooth, add 3 tablespoons Nutella and pulse just until incorporated. Do not overblend.
[Name] One-Pot Bacon Mac &amp; Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-04-19T15:45:00Z [Description] Make and share this One-Pot Bacon Mac &amp; Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/55/3hUn24rjQNGfxZeIaiY8_0S9A1366.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/55/4NINQV7jT9a1kkBAFX0Z_Bacon%20Mac%20and%20Cheese%20CU%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/55/JCGIFXmSasKPIojIAJ6Q_Bacon%20Mac%20and%20Cheese%20Eating.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/eGL30SBgS1e1oaU2otQ4_Bacon%20Mac%20and%20Cheese%20Overhead.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/55/93GkiaDlQSeRDOhPtoJc_0S9A1360.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/55/yCtHe0c8Q3qmdWMj0Cvg_0S9A1369.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531255/xPw6FaHaS5KfacZIq3jQ_IMG_8026.JPG"] [RecipeCategory] Macaroni And Cheese [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", NA, "8", "6", "3", "3", "1/3", "2", "1", "3/4", NA] [RecipeIngredientParts] ["bacon", "cavatappi pasta", "mozzarella cheese", "sharp cheddar cheese", "Fontina cheese", "cream cheese", "milk", "unsalted butter", "mustard powder", "cayenne pepper", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 683.2 [FatContent] 35.2 [SaturatedFatContent] 20.2 [CholesterolContent] 107.5 [SodiumContent] 629.2 [CarbohydrateContent] 59.6 [FiberContent] 2.5 [SugarContent] 3.3 [ProteinContent] 31.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Remove bacon with a slotted spoon and set aside.", "Add pasta to pot with the rendered bacon fat. Add 4 cups water and one teaspoon salt. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still remains, about 7 minutes.", "Add mozzarella, cheddar, fontina, cream cheese, milk, butter, mustard powder, and cayenne. Reduce heat to low, stirring until cheese is melted. Season to taste with salt and pepper. Remove from heat and serve immediately, garnished with reserved bacon, chives, and additional cayenne, if desired." ]
[Name] Cholado [AuthorId] 2001051242 [AuthorName] Hannah Petertil [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-19T18:23:00Z [Description] These icy treats are made even better by the tropical fruit typically used. However, if you're access to ripe tropical fruit is limited, feel free to riff on this Colombian classic. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/56/4KXyAOgBRVvmCmbnrDvQ_CHOLADO1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531256/F8jQaGaIRW6I300QDTwE_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/56/h2EW3VFQlWkJav02jGOg_CHOLADO2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/56/JjLkpsd9RfypK2XYqfkX_CHOLADO3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001051242/0Uv6FKEYSDmoZ79ufJqd_img_0717_1024.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Colombian", "South American", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["strawberry", "passion fruit", "banana", "mango", "papaya", "Mama Clerici's Fresh Fruit Syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.0 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 41.3 [FiberContent] 6.5 [SugarContent] 28.7 [ProteinContent] 2.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Crush your ice in a food processor until it resembles the ice flakes of a snow cone. Layer ice in both your glasses a little past half way (use a clear glass for the full effect]. If you like your Cholados extra sweet, drizzle sweetened condensed milk around the glass before you add the add to the glasses. Cover the ice in your fruit syrup, you can make the fruit syrup with whatever fruit you like, but strawberry, raspberry and blackberry work especially well. Layer your fruit in the glass, use about a quarter of what you have in each glass. Cover in condensed milk and add the remaining fruit, splitting evenly between the two glasses. (If you really want to be an over achiever, you can make a second fruit syrup with passion fruit or another sour fruit and add that at this point]. Top with more more crushed ice. Drizzle fruit syrup over ice (the berry variety]. Garnish with more fruit!
[Name] Food Network Magazine Lemon Curd [AuthorId] 2001493921 [AuthorName] K.K.2765 [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2017-04-19T20:18:00Z [Description] Make and share this Food Network Magazine Lemon Curd 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/53/12/57/teymhwDqRliAGmGhOwXn_IMG_2086.JPG" [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "3", "3", "4"] [RecipeIngredientParts] ["sugar", "lemon zest", "lemon juice", "salt", "eggs", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.7 [FatContent] 9.1 [SaturatedFatContent] 4.8 [CholesterolContent] 147.3 [SodiumContent] 50.0 [CarbohydrateContent] 26.5 [FiberContent] 0.1 [SugarContent] 25.5 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.", "Cook the mixture over medium heat. Don't stop whisking (or you while make eggs]. Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.", "Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST] Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days." ]
[Name] Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 [AuthorId] 1538153 [AuthorName] REALtorFOOD [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-19T21:45:00Z [Description] Make and share this Creamy Roasted Red Pepper and Tomato Basil Soup- Whole30 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/1538153/PVEz3twmSeXTqg3wEQ5i_Tomato%20Soup.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "10", "1/4", "1/2"] [RecipeIngredientParts] ["tomato puree", "coconut milk", "fresh basil leaves", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.7 [FatContent] 20.9 [SaturatedFatContent] 18.2 [CholesterolContent] 0.0 [SodiumContent] 361.5 [CarbohydrateContent] 20.6 [FiberContent] 3.9 [SugarContent] 9.6 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 6 Cups [RecipeInstructions] ["combine tomato puree and drained roasted red pepper in medium saucepan and bring to slow boil.", "add basil leaves and coconut milk and cook stirring 2 minutes to combine.", "add salt and red pepper flakes and stir.", "remove from stove.", "allow to cool slightly and with immersion blender puree until completely smooth (if using a blender allow to cool longer].", "Serve hot or chilled.", "can be served over a handful of baby spinach leaves if desired to add some color and extra nutrition boost." ]
[Name] Coriander Chicken [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-04-20T01:46:00Z [Description] Make and share this Coriander 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/53/12/59/enfHly5NRoEbA4HVI2Ma_coriander%20chicken%205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/59/Iqs5BwOTTaGSxX3GLgBf_coriander%20chicken%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/d4EGrYQNSAOtSPHdaAEV_coriander%20chicken%206%20s.jpg"] [RecipeCategory] Curries [Keywords] ["Poultry", "Meat", "Indian", "Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["650", "2", "100", "3", "1", "2", "1 1/2", "1/2", "1/2", "1/2", "100", "1/2", "2", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic", "olive oil", "onion", "red chilies", "fresh ground black pepper", "ground turmeric", "chili powder", "warm water", "salt", "hard-boiled eggs", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.4 [FatContent] 29.2 [SaturatedFatContent] 7.1 [CholesterolContent] 200.5 [SodiumContent] 446.2 [CarbohydrateContent] 8.0 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken into approximately 75 mm x 25 mm pieces. Mix the yoghurt and garlic in a bowl and then add the chicken pieces. Mix well to ensure even coverage. Cover and refrigerate overnight. Heat the oil in a wok and fry the onion slices with the chili peppers until the onions are golden brown. Remove and keep aside. Fry the coriander, black pepper and turmeric in the same oil for 30 seconds then add the chicken together with the marinade. Stir fry the chicken for around 8 minutes then add the chili powder, water, salt and reserved onion slices. Bring to the boil, cover and simmer for a further 30 minutes. Serve with the hard boiled eggs sprinkled with the paprika.
[Name] Spanish Mackerel in Japanese Sesame Sauce [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT4M [PrepTime] PT15M [TotalTime] PT19M [DatePublished] 2017-04-20T02:10:00Z [Description] Simple and easy recipe for fish that doesn't take too much time to prepare and cook. The sesame sauce made mainly of sesame paste and miso complements well with the fish and vegetable ingredients of this dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/87/9/pdHbirMyQ3ajabNFOubk_P1270638.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["150", "1", "1", "1/4", "2", "50", "50", "2", "1", "1", "1", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "yellow onion", "cabbage", "mushrooms", "sake", "ponzu sauce", "mirin", "vinegar", "miso", "sugar", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.7 [FatContent] 12.6 [SaturatedFatContent] 2.5 [CholesterolContent] 57.0 [SodiumContent] 482.6 [CarbohydrateContent] 9.7 [FiberContent] 1.8 [SugarContent] 4.9 [ProteinContent] 17.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the fish fillets with salt and pepper. Remove the hard center part of the cabbage then slice it into small shreds. Slice the onion thinly. Remove the root part of the shimeji mushrooms then separate into individual pieces. Slice the eringi mushrooms into several pieces along its length. In a small bowl, combine the sake, ponzu, sesame oil, mirin, vinegar, sesame paste, miso, sugar, and sesame seeds. Mix well until all ingredients are well combined. If you can not find neri goma, you can also use tahini sauce. Cut out a 30cmx30cm piece of parchment paper then put it on top of a microwave-safe dish. Arrange half of the cabbage, onion and mushroom on one side of the parchment paper then put 1 piece of fillet on top. Do the same thing for the other half of ingredients. Wrap to close the parchment paper then cook in the microwave for 4 minutes using 600W. Cook the other batch of fish and vegetables next. Keep the parchment paper closed for 1-2 minutes after the microwave has stopped to allow the steam to continue to cook the fish and vegetables. Pour the prepared sesame sauce on top of fish then you can serve.
[Name] Steamed Yellowtail With Kimchi and Daikon [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-04-20T02:12:00Z [Description] Make and share this Steamed Yellowtail With Kimchi and Daikon recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/88/0/2fS0LONREi63CSWnPfxN_P1270666.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Korean", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["2", "60", "50", "1", "1/2", "2", "4", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["daikon radishes", "garlic clove", "sake", "soy sauce", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.3 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 257.2 [CarbohydrateContent] 5.7 [FiberContent] 0.6 [SugarContent] 3.9 [ProteinContent] 0.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Peel and slice the daikon into thin-bite-sized pieces.", "In a microwave-safe dish, spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top.", "In a bowl, combine sesame oil, grated garlic, sake, dashi stock, soy sauce, sugar, gochujang and gochugaru. Mix well until the ingredients are combined well.", "Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap.", "Cook in the microwave for 5 minutes using 600W.", "Add some chopped scallions on top then serve hot with rice." ]
[Name] Steamed Snapper in Japanese Sauce (Tai Nitsuke) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2017-04-20T02:15:00Z [Description] A traditional Japanese recipe for fish made easier at the comforts of your home. Try this healthy dish that brings out the best out of your fresh fish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/87/8/hDsyntuQtWetv4dmO59A_P1270607.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "Microwave", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "50", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["red snapper", "ginger", "soy sauce", "sake", "mirin", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.1 [FatContent] 2.7 [SaturatedFatContent] 0.6 [CholesterolContent] 74.0 [SodiumContent] 654.1 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 2.3 [ProteinContent] 42.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Clean and wash the snappers then dry it using a paper towel. Make a small shallow diagonal cut on each side of both fish. Make several shallow vertical cuts along the burdock root. Using a peeler, shave the root while you rotate is as you go so you can have thin slices of burdock roots. Soak the shavings in water then drain right before using. In a small bowl, combine the soy sauce, sake, mirin and sugar. Mix well until the sugar is dissolved completely. Place the snapper on a microwave-safe dish then spread the sliced ginger on top. Place the shaved gobo on one side of the dish. Pour the sauce mixture then cover the dish or wrap it with a microwave-safe cling wrap. Cook in the microwave for 4 minutes using 600W. Put the fish and gobo on a serving plate then pour the sauce on top.
[Name] Steamed Codfish, Yoghurt and Potatoes [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-20T02:29:00Z [Description] Steamed cod fish and potatoes mixed with yoghurt and mayo dressing. Wonderful and mild-flavored dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/85/0/8Xgg1bgMRCCl8wmrLaM4_codfishYoghurtPotatoes.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["150", "4", "1", "1", "1/2", "1", "1/2", "3", "1", "1", "10"] [RecipeIngredientParts] ["cod", "yoghurt", "salt", "pepper", "parsley", "potato", "yellow onion", "mayonnaise", "cornstarch", "pepper", "broccoli sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.5 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 36.1 [SodiumContent] 138.9 [CarbohydrateContent] 21.4 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dry the cod fish with a paper towel. Slice it into bite-sized pieces then toss in a pinch of salt, a pinch of pepper and yoghurt. Mix well. Mince the parsley and finely chop the onion. Peel the potatoes then cut into 1-cm cubes. Soak the potatoes in water and drain before using. In a small bowl, toss in the chopped onions, drained potatoes and chopped parsley. Add mayonnaise, cornstarch and a little bit of pepper. Add the codfish with the yoghurt marinate in the bowl. Mix the ingredients well then cover or wrap with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W. Mix then put on a plate. Add some sprouts on top before serving.
[Name] Steamed Codfish, Yoghurt and Potatoes [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-04-20T02:29:00Z [Description] Steamed cod fish and potatoes mixed with yoghurt and mayo dressing. Wonderful and mild-flavored dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/85/0/8Xgg1bgMRCCl8wmrLaM4_codfishYoghurtPotatoes.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Microwave", "< 15 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["150", "4", "1", "1", "1/2", "1", "1/2", "3", "1", "1", "10"] [RecipeIngredientParts] ["cod", "yoghurt", "salt", "pepper", "parsley", "potato", "yellow onion", "mayonnaise", "cornstarch", "pepper", "broccoli sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.5 [FatContent] 1.6 [SaturatedFatContent] 0.8 [CholesterolContent] 36.1 [SodiumContent] 138.9 [CarbohydrateContent] 21.4 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Dry the cod fish with a paper towel. Slice it into bite-sized pieces then toss in a pinch of salt, a pinch of pepper and yoghurt. Mix well. Mince the parsley and finely chop the onion. Peel the potatoes then cut into 1-cm cubes. Soak the potatoes in water and drain before using. In a small bowl, toss in the chopped onions, drained potatoes and chopped parsley. Add mayonnaise, cornstarch and a little bit of pepper. Add the codfish with the yoghurt marinate in the bowl. Mix the ingredients well then cover or wrap with a microwave-safe cling wrap. Cook in the microwave for 5 minutes using 600W. Mix then put on a plate. Add some sprouts on top before serving.
[Name] Steamed Cod Fish With Garlic Parsley Tartar Sauce [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2017-04-20T02:34:00Z [Description] Make and share this Steamed Cod Fish With Garlic Parsley Tartar Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/87/7/TwZpFo07QPvl0AQdgnbq_1%20.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Japanese", "Asian", "Weeknight", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["200", "1", "1", "1/4", "50", "50", "3", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cod", "salt", "pepper", "broccoli", "mayonnaise", "lemon juice", "garlic clove", "parsley", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.4 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 43.0 [SodiumContent] 237.5 [CarbohydrateContent] 9.0 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 21.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash and dry the cod fish using a paper towel. Season it with salt and pepper on both sides. Chop the broccoli into bite-sized pieces. Cut the root part of the shimeji mushrooms then separate into individual pieces. Cut the roots of the enoki mushrooms then separate into several pieces. In a small bowl, combine mayonnaise, lemon juice, garlic, parsley, pinch of salt and pinch of pepper then mix well. In a microwave-safe dish arrange the broccoli, shimeji and enoki mushrooms on one side and place the fish on the other side. Wrap the dish with a microwave-safe cling wrap then cook in the microwave for 7 minutes using 600W. Place the fish on a serving plate then add the vegetables on one side. Pour over the prepared mayo-garlic-parsley sauce then you can serve.
[Name] CHOCOLATE FUDGE CAKE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-04-20T14:18:00Z [Description] Make and share this CHOCOLATE FUDGE CAKE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/VUXcXdqJQmGHfRn8Bs73_choc%20fudge%203.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/4", "2", "113", "2 1/4", "3", "1 1/2", "1", "90", "1"] [RecipeIngredientParts] ["cake flour", "bicarbonate of soda", "butter", "brown sugar", "eggs", "vanilla", "boiling water", "dark cooking chocolate", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.1 [FatContent] 13.9 [SaturatedFatContent] 8.1 [CholesterolContent] 76.6 [SodiumContent] 322.9 [CarbohydrateContent] 61.9 [FiberContent] 0.8 [SugarContent] 40.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius. grease sides and line bottom of 24 cm springform tin. sift together flour and bicarb. put aside. using an electric mixer, cream the butter then gradually add the sugar and beat until well combined. add the eggs one at a time, beating well after each addition. add vanilla and melted chocolate. turn mixer to low and beat in 1/3 flour alternating with 1/3 the sour cream, at a time. beat in boiling water. the mix is really runny. pour into tin. cook for 60 - 70 minutes or until a skewer comes out clean. cool in tin for 10 minutes then remove to wire rack. cool completely. ice.
[Name] WW Farro Salad With Tomatoes and Balsamic Vinegar [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT12M [TotalTime] PT42M [DatePublished] 2017-04-20T15:22:00Z [Description] This recipe came in one of my Weight Watchers flyers and once I was able to find the Farro I gave it a try. I enjoy healthy grains and is a protein rich grain with a nutty flavor, slightly chewy. And only 3 smart points per serving [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/58/07/1/UHbsyofPR32Yk9zi5qkV_Farro%20Salad.JPG" [RecipeCategory] Grains [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/2", "3", "2", "1/2", "3", "1", "1", "1/8"] [RecipeIngredientParts] ["salt", "water", "tomatoes", "fresh parsley", "red onions", "extra virgin olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.4 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 251.5 [CarbohydrateContent] 2.8 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine farro, salt and water in a medium saucepan. Bring to boil over high heat. Reduce heat to low and simmer, covered until farro is tender, about 20 to 30 minutes. Drain well and let cool slightly. Meanwhile, in a medium bowl, combine tomatoes, parsley, onion, vinegar, oil and salt. Add farro to tomato mixture and toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 3/4 cup per serving.
[Name] Lemon Basil Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-04-20T22:08:00Z [Description] Basil-infused custard atop lemon curd, topped with a crisp candy shell! NOTE that the cook time includes chilling in the fridge after you bake it. [Images] character(0) [RecipeCategory] Dessert [Keywords] "European" [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "3", "3", "1/4", "2"] [RecipeIngredientParts] ["heavy cream", "basil", "vanilla extract", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.8 [FatContent] 36.1 [SaturatedFatContent] 21.6 [CholesterolContent] 246.8 [SodiumContent] 39.7 [CarbohydrateContent] 18.8 [FiberContent] 0.0 [SugarContent] 16.0 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 350 degrees. Heat the cream in a pot with the basil. Stir regularly, especially as it gets warmer, to avoid forming a skin on top. When it is simmering, but before it begins to boil, remove from heat and add the vanilla extract. In a small bowl, with a fork, cream the egg yolks and sugar until smooth. Try not to incorporate much air into the mixture. Place the 1 tbsp lemon curd in the bottom of each of four ramekins and spread evenly. SLOWLY drizzle cream into eggs, continuing to beat with the fork. If you pour too quickly, the hot cream will cook the egg. Again, try not to incorporate any air as you mix. Split the raw custard evenly between the ramekins. Place into a baking pan. Pour water into the pan (making sure not to splash any water into the ramekins] until the water goes halfway up each ramekin. Carefully transfer to the oven and bake about 30 minutes. Actual time will depend on the shape of the ramekin. Custard is done when it is set but still a little jiggly. Remove from oven and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge. Chill at least a couple hours. You can keep this in the fridge several days if you like. Just before serving, sprinkle with a couple teaspoons of sugar. Use a kitchen torch to melt and caramelize the sugar. If you don't have a kitchen torch you can use the broiler in your oven, but be careful, the sugar burns easily!
[Name] Keto Seed Granola [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-04-21T01:58:00Z [Description] I love granola in the morning, but wanted to reduce the carbs, so I took a seek cracker recipe and tweaked it to create a very tasty, satisfying granola. I serve it with berries and natural yogurt for a great low carb breakfast. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/4hGU5G5BSLmRoKJeBy7y_Seed%20Granola.jpg" [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1/3", "1/3", "1/3", "1", "1/3", "1", "1", "2", "1", "1/4", "2"] [RecipeIngredientParts] ["flax seed", "sesame seeds", "sunflower seeds", "poppy seed", "coconut flakes", "cinnamon", "artificial sweetener", "boiling water", "coconut oil", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.3 [FatContent] 43.6 [SaturatedFatContent] 17.0 [CholesterolContent] 0.0 [SodiumContent] 33.1 [CarbohydrateContent] 19.7 [FiberContent] 10.9 [SugarContent] 4.5 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat the oven to 300 degree F. Combine water and coconut and microwave until oil is melted and water is boiling. Combine dry ingredients in a bowl and stir so that everything is evenly distributed. Add vanilla to hot water/oil mixture. Pour hot liquid into the dry ingredients, stirring as you pour. When mixed, turn out on a high sided non-stick pan and place in oven. Cook for 90 minute, stirring every 15 minutes and breaking up large clumps. When golden colored, remove and let cool on a rack. Serve with berries and full fat plain yogurt for a low carb, keto breakfast.
[Name] Duncan Hines Almond Pound Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-04-21T15:49:00Z [Description] Their recipe uses the Moist White Cake mix so it is easy to put together. Comments on their site said that the 1 tablespoon of almond extract called for was too much, so I adjusted to 1 1/2 teaspoons. Serve with berries for a spring treat. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "1/3", "1 1/2", "3/4", "2"] [RecipeIngredientParts] ["vanilla instant pudding mix", "eggs", "water", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.9 [FatContent] 14.5 [SaturatedFatContent] 2.1 [CholesterolContent] 62.0 [SodiumContent] 384.5 [CarbohydrateContent] 38.8 [FiberContent] 1.0 [SugarContent] 29.1 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.", "Beat at low speed with electric mixer until moistened.", "Beat at medium speed for 2 minutes.", "Stir in almonds with a spoon.", "Pour into a greased and floured 10-inch Bundt pan.", "Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.", "Remove from oven and cool in pan for 25 minutes.", "Invert onto cooling rack. Cool completely.", "Dust with confectioners' sugar." ]
[Name] Crispy Chili Rice Cakes (Ki-Rum Ddeokbokki) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-21T15:51:00Z [Description] *Courtesy of Jordan Bourke &amp; Rejina Pyo, authors of Our Korean Kitchen*
[Name] Seafood &amp; Green Onion Pancake (Haemul Pa-Jeon) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-04-21T15:52:00Z [Description] *Courtesy of Jordan Bourke &amp; Rejina Pyo, authors of Our Korean Kitchen*
[Name] Black Sesame Seed Ice Cream (Hoogim-Ja Ice Cream) [AuthorId] 2001470659 [AuthorName] Weldon Owen Publish [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-04-21T16:03:00Z [Description] *Courtesy of Jordan Bourke &amp; Rejina Pyo, authors of Our Korean Kitchen*
[Name] Peach Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-04-21T18:52:00Z [Description] Make and share this Peach Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Low Protein"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "3", "7", "1/4"] [RecipeIngredientParts] ["vanilla extract", "sugar", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.4 [FatContent] 30.8 [SaturatedFatContent] 18.4 [CholesterolContent] 224.0 [SodiumContent] 42.9 [CarbohydrateContent] 31.2 [FiberContent] 0.7 [SugarContent] 27.5 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat the oven to 350 degrees F. Heat the cream in a sauce pan. Stir occasionally to keep skin from forming. Just before it is boiling, remove from heat and add vanilla. Meanwhile, cream egg yolks and sugar in a bowl. Try not to incorporate any air into the mix. I find that a fork works well for this small amount -- a whisk is too big. SLOWLY drizzle cream into eggs, continuing to mix with the fork. If you pour too quickly you will cook the egg. Again, try not to incorporate any air as you mix. Drain the peaches and place peach slices in the bottom of each ramekin. Then pour the custard on top of the peaches. You want to have enough custard that the peaches are completely covered. Narrower, taller ramekins work better than wider, shorter ones. Place ramekins in a baking tray or roasting pan, then pour water into the pan (don't splash into the custard] so that it comes halfway up the sides of the ramekins. Carefully place in the oven (don't splash into the custard] and bake about 30 minutes. Custard is done when it is set but still jiggles. Remove from the oven, and remove from the water bath. Allow to cool completely. Then cover with plastic wrap and chill for a couple hours in the fridge. You can store like this for several days if you like. Just before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch (or your oven's broiler] to melt and caramelize the sugar. Try not to burn it. If you are using the broiler, be careful, it burns very quickly. Don't take your eyes off of it!
[Name] Spices of the World Tartare Sauce [AuthorId] 1713556 [AuthorName] Chez Bob [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-21T19:56:00Z [Description] This recipe is my version from an out-of-print cookbook from McCormick. It is the favorite tartare sauce in our house, better than anything in a jar or at any restaurant that we've visited. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["mayonnaise", "dill pickles", "lemon juice", "dry mustard", "capers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 328.9 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 1.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients and mix well. Refrigerate 1 hour, allowing flavors to blend.
[Name] Caesar Asparagus Tart [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2017-04-21T21:03:00Z [Description] Make and share this Caesar Asparagus Tart 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/53/12/76/XTdy0BQ3SdSjVTjyslyc_FDC_Food-Obsessions-Caesar-Salad-AsparagusTart-4x3_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/76/seyXmktXQeGVzD8NnBwp_FDC_Food-Obsessions-Caesar-Salad-AsparagusTart-4x3_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/76/hYYIHrHRHK8SCNuThsDK_FDC_Food-Obsessions-Caesar-Salad-AsparagusTart-4x3_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/tA3nOfYmTfOAktRlYlMx_FDC_Food-Obsessions-Caesar-Salad-AsparagusTart-4x3_2.JPG"] [RecipeCategory] Salad Dressings [Keywords] ["Spring", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/4", "1/4", "1/2", "3/4", "1", "2", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "Dijon mustard", "lemon juice", "Worcestershire sauce", "olive oil", "parmesan cheese", "asparagus", "puff pastry", "eggs", "ricotta cheese", "parmesan cheese", "chives", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.3 [FatContent] 36.4 [SaturatedFatContent] 11.8 [CholesterolContent] 94.5 [SodiumContent] 630.6 [CarbohydrateContent] 24.0 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 18.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending. After it's well mixed, add paremsan cheese and black pepper. Blanch asparagus (boil for 1-2 minutes then place in an ice bath]. Spread out asparagus in a baking pan, top with the caesar salad mixture. Prepare the puff pastry dough, roll it out flat until you have a rectangle shape. Create a border around the edges of the puff pastry, approximately 3/4\" wide, using a small sharp knife. Then create diagonal score marks around the edges of the puff pastry. Poke holes throughout the pastry dough using a fork. Brush the egg yolk + water wash around the crush (edges]. Bake the pastry at 400F for 10mins. To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk. Spread tart filling evenly on top of the pastry. Spread the asparagus evenly on top of the filling. Gently place 2 eggs (make sure not to break the yolk] on top of the asparagus. Bake at 400F for 25mins.
[Name] Katy's Chicken Tikka Biryani [AuthorId] 2001440343 [AuthorName] katymd81 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-04-21T21:13:00Z [Description] This is my version of a traditional Indian dish. It has a combination of Indian herb and spices. Over the years i have adapted the recipe to suite the family. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "4", "1", "1", "1", "1", "1", "1/2", "2", "1/2", "1/4", "1", "500", "2", "3 -4", "1", "1/2", "1", "3 -4", "1", "1"] [RecipeIngredientParts] ["chicken", "yogurt", "cumin powder", "red chili powder", "coriander powder", "garam masala powder", "onion", "lemon juice", "ghee", "milk", "saffron", "salt", "basmati rice", "black cardamom pods", "green cardamoms", "bay leaf", "cinnamon stick", "caraway seed", "cloves", "ghee", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 847.7 [FatContent] 31.9 [SaturatedFatContent] 11.8 [CholesterolContent] 119.1 [SodiumContent] 1915.6 [CarbohydrateContent] 103.4 [FiberContent] 5.6 [SugarContent] 3.5 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Thinly slice the onion and fry till golden brown. Take brown onions out of oil and spread on kitchen towel to drain excess oil. We will use these onions later. Start with marinating the chicken. Clean the chicken and make slit on chicken pieces with a knife so that the marinade goes well inside the chicken. Transfer chicken pieces in a mixing bowl, add yogurt, half of the brown onions, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and lemon juice. Chop handful of coriander, mint leaves and green chillies and add to the mixture. Add the mixture well. Don’t hesitate to use hands. Keep it aside for half an hour. While chicken is marinating soak the rice for at least half an hour. When chicken is marinated, start with rice. Boil two cups of rice, add black & green cardamoms, bay leaf, cinnamon stick, caraway seed, cloves, salt and ghee or oil. When water is boiled add rice into it. Keep close eye on rice, take it off the flame when rice is 80% and drain excess water. Make sure rice is not over cooked. Now we start with assembling chicken with rice. Put a heavy bottom pan on medium flame. Add 1 tbsp ghee or oil and transfer the chicken with all of the marinade. Let it cook till water dries out. In the meantime, soak saffron strands in milk. If you like more colour, add pinch of saffron food colour as well in milk. When water is dried from chicken, add a layer of half of the rice over the chicken. Spread coriander and mint leaves and brown onions over this layer. Place rest of the rice over this layer. Again spread remaining brown onions, coriander and mint leaves. Spread milk & saffron over rice. Also add lemon juice. Add remaining oil by the sides of the pan. Cover the lid of the pan. Heat a heavy bottom skillet over low flame and place the pan with chicken and rice over it. Let it cook for around 30 minutes. Switch off the flame and let it rest for 5-10 additional minutes before opening the lid. Garnish with some fresh coriander and roasted nuts while serving.
[Name] Mouth-Watering Recipe of Gulab Jamun Cheese Cake- the Surprising [AuthorId] 2001495579 [AuthorName] CakenGifts.in [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2017-04-21T21:14:00Z [Description] Gulab Jamun Cheese cake recipe is a rare combination which anyone can expect but the most interesting secret is that it is very easy to prepare at home as well. This Gulab Jamun cheese cake is made without gelatin and eggs and on top of it you don&rsquo;t even need to bake it. So let&rsquo;s get started with most amazing Gulab Jamun cheese cake recipe. Enjoy this recipe by full of Indian flavors, full of fascinating aroma and the most important its luscious taste. The recipe has come straightaway from the kitchen of CakenGifts.in discovered by the professional bakers of it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001495579/SvrwLJMKRK6FmApFcmTf_Gulab-Jamun-Cheese-cake.jpg" [RecipeCategory] Dessert [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "40", "50", "1", "250", "1", "1", "1"] [RecipeIngredientParts] ["agar-agar", "warm water", "butter", "yogurt", "caster sugar", "saffron", "cardamom powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 799.9 [FatContent] 24.1 [SaturatedFatContent] 15.2 [CholesterolContent] 84.5 [SodiumContent] 307.4 [CarbohydrateContent] 135.1 [FiberContent] 0.1 [SugarContent] 134.7 [ProteinContent] 15.3 [RecipeServings] 5.0 [RecipeYield] 5 2 [RecipeInstructions] Take a bowl and in it put some Agar Agar and warm water mix together well and keep it aside. Now in a grinding jar grind Marie biscuits and mix melted butter in it. Line you 6” tin with parchment paper and brush the sides of the tin with remaining butter. Pour the biscuit crumbs in the tin and press with thumb to even the layer. And cover it with plastic sheet and refrigerate. Take another bowl pour some yogurt and condense milk (nearly half can] mix it and then mix some castor sugar, saffron and cardamom powder beat the mixture and keep it aside. Take 8-10 Gulab Jamun slice them into equal half and put over the biscuit layer making a Gulab Jamun a layer of it. Now heat Agar Agar mixture until it dissolves well. Mix this mixture with cheesecake mixture and whisk it quickly. Pour this mixture over Gulab Jamun and refrigerate for six hours. Before serving garnish your Gulab Jamun cheese cake with two Gulab Jamuns and with some dried rose petals and pistachios.
[Name] Poultry Broth [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2017-04-21T21:14:00Z [Description] Make and share this Poultry Broth recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "3", "1", "1/2", "1 1/2", "3", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken broth", "chicken", "duck", "turkey meat", "red wine", "white rice", "onions", "garlic cloves", "salt", "curry", "carrot", "clove", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1258.1 [FatContent] 78.1 [SaturatedFatContent] 25.0 [CholesterolContent] 235.2 [SodiumContent] 1905.3 [CarbohydrateContent] 65.9 [FiberContent] 3.8 [SugarContent] 5.0 [ProteinContent] 64.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat chicken broth to simmer in a rice cooker make 11/2 lbs white rice. reduce heat add turkey duck chicken meat and red wine onions garlic curry rosemary to pot. add. bring to boil let boil 2 hours. Serve rice in soup bowl with hot soup poured over it.
[Name] Banana Sole [AuthorId] 1769343 [AuthorName] inotes [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-21T21:15:00Z [Description] This lovely summer dish has a magical flavor combination of filet of Sole, bananas and lemon sauce. Easy to prepare and you can substitute any other mild flavored seafood. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1769343/EV3FLXhrQUmENkCaMkp4_20160522_202601.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "2", "1/4", "1", "2", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["fillet of sole", "bananas", "eggs", "flour", "parsley", "shallots", "onions", "cornstarch", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.1 [FatContent] 22.6 [SaturatedFatContent] 4.4 [CholesterolContent] 240.8 [SodiumContent] 584.1 [CarbohydrateContent] 50.2 [FiberContent] 3.7 [SugarContent] 17.5 [ProteinContent] 26.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice bananas lengthwise. Remove bones from fish if needed. Heat oil on medium-high heat. Dredge fish in flour and shake off excess, then dip in eggs. Place battered fish in hot oil. Flip when ready. Remove from pan when cooked and keep warm on a plate. Repeat the same process with the bananas, flour, egg and cook. Sauce. This is a basic Francese Sauce. Saute shallots in oil until soft. Add white wine and lemon juice and let reduce by 1/4. Add chicken stock and bring to boil, then reduce to a simmer. Mix cornstarch with about a 1/4 cup of water. Slowly add starch mixture to sauce and stir. Add more until desired thickness is reached. Serve over a bed of rice and top with parsley.
[Name] Cassava Tortillas [AuthorId] 51931 [AuthorName] Trixyinaz [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2017-04-21T21:17:00Z [Description] Make and share this Cassava Tortillas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Free Of...", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "1/3"] [RecipeIngredientParts] ["flour", "salt", "olive oil", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.3 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 195.4 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 3.0 [RecipeYield] 6 Tortillas [RecipeInstructions] Mix salt and flour, add oil and water. Knead until dough forms. Should not be dry, sticky or wet. If too dry, add tiny bits of water and knead more. Split into six pieces and roll into balls. Between two pieces of parchment paper, roll out each piece. In a dry skillet over med heat, cook the tortilla on each side for about 30-60 seconds, until it bubbles. Let cool off on a wire rack and then place on a platter and cover with a towel.
[Name] Quick Southwest Cilantro Lime Dressing [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-21T21:35:00Z [Description] Make and share this Quick Southwest Cilantro Lime Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "3", "3", "1", "1", "1/8", "1"] [RecipeIngredientParts] ["olive oil", "lime juice", "water", "cilantro", "chives", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 980.0 [FatContent] 108.2 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 7.2 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Use immersion blender to emulsify oil, lime juice and water. Add rest of ingredients and blend again. Can be used on lettuce, mixed vegetable, chicken or shrimp.
[Name] Carrot Cake Cookies [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-04-22T00:32:00Z [Description] Make and share this Carrot Cake Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1/2", "1/2", "1 1/2", "2", "1/2"] [RecipeIngredientParts] ["bananas", "carrot", "unsweetened applesauce", "rolled oats", "raisins", "cinnamon", "vanilla extract", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 61.5 [CarbohydrateContent] 12.2 [FiberContent] 1.5 [SugarContent] 4.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Preheat oven to 350. In a large bowl , mix the mashed bananas, applesauce and vanilla extract. Then add the remaining ingredients and mix well. Spoon cookies onto a lined baking sheet. I used a cookie scoop and then flattened them with the back of a spatula. Bake for 15 - 20 minutes. Let the cookies cool before transferring them to an airtight container. Keep these cookies stored in the fridge. They should last a couple weeks. You can also freeze them.
[Name] Brandy Cocktail [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-22T03:14:00Z [Description] Make and share this Brandy Cocktail recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/588188/zwX1xaU8TkOwCWm38F2e_download.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "1 1/2", "2"] [RecipeIngredientParts] ["brandy", "cognac", "golden rum", "pure maple syrup", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 40.8 [FiberContent] 0.2 [SugarContent] 34.2 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Place all in a shaker, over ice. Shake, then strain into a rocks glass filled with ice.
[Name] HOMEMADE APPAMS (Delicious Fermented Pancakes) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-22T11:17:00Z [Description] I am thrilled to share this recipe because I have had great joy making it at my home today. Thanks to my maternal uncle's sister (Kannan Ji's younger sis) who has taught me this after we enjoyed it at uncle's residence a few moons back. I loved this and I do not love things so easily :) Even my picky eater bro was fascinated with the colour, texture and aroma of these appams. Thanks to them I have finally learnt a new South Indian snack and I am so happy about it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "3", "4 1/3", "5", "6", "7", "1 -2"] [RecipeIngredientParts] ["onion", "fresh coriander leaves", "salt", "red chili powder", "garam masala powder", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.7 [FatContent] 4.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 11.9 [FiberContent] 2.0 [SugarContent] 6.1 [ProteinContent] 2.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a big bowl thoroughly mix all the ingredients together. Take an appam patra or the utensil you get in the market to make appams (It is also available on Amazon.in] and lightly grease it with cooking oil. Pour a tablespoon of the prepared batter (made in step 1] into each of the little units of the appam patra utensil. Using the back of the spoon, flatten out the batter once poured into the various units. Cover and cook on low to medium flame for 5-7 minutes. Flip on the other side, cover and cook for another 4-6 minutes on low flame. The sides will appear lacey and the centre will appear thick like an idli. Serve hot with mango chutney or green chutney for an evening snack or enjoy these with a cup of hot tea for breakfast.
[Name] Apple Pancake [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-04-22T17:37:00Z [Description] Make and share this Apple Pancake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Apple", "Fruit", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/4", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["unsalted butter", "golden delicious apples", "sugar", "fresh lemon juice", "pure maple syrup", "all-purpose flour", "baking powder", "salt", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1646.7 [FatContent] 52.9 [SaturatedFatContent] 26.7 [CholesterolContent] 839.2 [SodiumContent] 940.9 [CarbohydrateContent] 251.2 [FiberContent] 12.2 [SugarContent] 124.6 [ProteinContent] 47.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 191 degrees Celsius. In a 27 cm nonstick ovenproof skillet, melt the butter. Add apples, 1 tablespoon of sugar and the lemon juice. Cook over moderate-high heat, stirring occasionally until the apples are golden (about 6 minutes]. Add 1/4 cup of maple syrup and simmer over low heat until thickened. Spread the apples in an even layer on the pan and remove from heat. In a medium bowl, whisk the flour with baking powder and salt. In a measuring cup, whisk the egg yolks with milk and and remaining 2 tablespoons of sugar. Whisk the liquid ingredients into the dry ingredients. In a medium bowl, beat the egg whites at medium speed until firm peaks form. Fold the beaten whites into the batter and spread the batter over the apples. Bake the pancake in the upper third of the oven for 20 minutes until it is golden and fluffy. Run a knife around the edge to loosen the pancake and then turn the pan upside down to release. Serve with warmed maple syrup.
[Name] Marty' Meatloaf [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-04-22T17:40:00Z [Description] A Meatloaf with Ground Sirloin, Mild Italian Sausage, Garden Fresh Vegetables and Fresh Herbs. Maple Bacon is placed on top of the meatloaf and baked. Thick Maple Bacon adds a wonderful infused flavor to finish this entr&eacute;e. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/VqFvM5rqRxqHBgd8kgVb_ITALIAN%20MEATLOAF.JPG" [RecipeCategory] Meatloaf [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2/3", "3", "1", "1", "1", "2", "2", "2", "2", "1/2", "1/2", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["mild Italian sausage", "Heinz ketchup", "tomato paste", "Worcestershire sauce", "fine sea salt", "ground black pepper", "carrot", "celery", "fresh rosemary", "fresh sage", "fresh thyme", "fresh basil", "fresh marjoram", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.2 [FatContent] 20.9 [SaturatedFatContent] 7.6 [CholesterolContent] 132.9 [SodiumContent] 2061.3 [CarbohydrateContent] 29.2 [FiberContent] 3.0 [SugarContent] 10.8 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350°F. Spray a 9 X 5-inch loaf pan with Pam or food spray and set aside. Slice sausage about 2-inches thick; 2-slices and reserve for the topping. Remove casings from the Italian sausage and place into the bowl. In a large bowl combine all ingredients. Knead mixture with you hands until combined. Fill prepared loaf pan with meat loaf. Place Thick Maple Bacon on top of meatloaf. Insert the Italian Sausage into the top of the meatloaf. Place loaf pan on a sheet pan. Bake meat loaf for 1 1/2 hours or until thermometer reads 160°F. Let meat loaf stand for 10-minutes and pour off excess grease.
[Name] Roasted Chicken and Veggies [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-04-22T18:00:00Z [Description] Healthy and flavorful. Oven roasted chicken breasts and rainbow veggies are tender &amp; juicy and ready in 15 minutes. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1/2", "2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["chicken breasts", "bell pepper", "onion", "zucchini", "broccoli floret", "tomatoes", "olive oil", "salt", "black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.8 [FatContent] 27.6 [SaturatedFatContent] 5.9 [CholesterolContent] 92.8 [SodiumContent] 696.1 [CarbohydrateContent] 13.1 [FiberContent] 3.4 [SugarContent] 6.6 [ProteinContent] 33.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 260 degree C. Chop all the veggies into large pieces. In another cutting board chop the chicken into cubes. Place the chicken and veggies in a medium roasting dish or sheet pan. Add the olive oil, salt and pepper, Italian seasoning, and paprika. Toss to combine. Bake for 15 minutes or until the veggies are charred and chicken is cooked. Enjoy with rice, pasta, or a salad.
[Name] Maple-Crusted Salmon [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-04-22T18:05:00Z [Description] A spicy sweet rub tops salmon fillets that are broiled then drizzled with maple syrup to create a caramelized crust for a dinner ready in under 10 minutes. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "680", "3"] [RecipeIngredientParts] ["chili powder", "paprika", "raw brown sugar", "kosher salt", "salmon fillets", "pure maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.0 [FatContent] 8.0 [SaturatedFatContent] 1.5 [CholesterolContent] 78.2 [SodiumContent] 454.4 [CarbohydrateContent] 13.4 [FiberContent] 1.3 [SugarContent] 10.8 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to broil. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.", "In a small bowl, mix together the chili powder, paprika, sugar, and salt.", "Generously sprinkle the chili powder mixture evenly over the tops of the salmon fillets.", "Place the salmon on the prepared baking sheet and broil for 6-9 minutes, depending on how thick your fillets are and how crispy you prefer the crust.", "Remove the salmon from the oven and brush the maple syrup over the tops to coat the spice rub. Return to the oven and broil for an additional 1-2 minutes until the maple syrup is bubbling and has formed a crust. Serve immediately." ]
[Name] Tomato Spinach Chicken Spaghetti [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-04-22T18:10:00Z [Description] Tomato Basil &amp; Spinach Chicken Spaghetti &ndash; healthy, light, Mediterranean style dinner, packed with vegetables, protein and good oils. Delicious comfort food! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "227", "1", "1/4", "1/4", "4", "1/4", "227", "3", "170", "3"] [RecipeIngredientParts] ["sun-dried tomato", "olive oil", "boneless skinless chicken", "salt", "red pepper flakes", "salt", "roma tomatoes", "fresh basil leaf", "fresh spinach", "garlic cloves", "spaghetti", "angel hair pasta", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 341.4 [FatContent] 9.4 [SaturatedFatContent] 1.5 [CholesterolContent] 36.3 [SodiumContent] 372.1 [CarbohydrateContent] 43.4 [FiberContent] 4.1 [SugarContent] 4.5 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add chopped sun-dried tomatoes and 2 tablespoons of olive oil, drained from sun-dried tomatoes, to a large skillet, on medium-low heat. Add chopped chicken (I used boneless skinless chicken thighs and prefer to use them, but you can use chopped chicken breast, as well], red pepper flakes, and salt over all of the ingredients in the skillet, and cook on medium heat until chicken is cooked through and no longer pink, about 5 minutes. Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken, cook on medium heat about 3- 5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat. Taste, and add more salt to taste, if needed. Cover with lid and keep off heat. Cook pasta according to package instructions, until al dente. Drain, and add cooked and drained pasta to the skillet with the chicken and vegetables. Reheat on low heat, mix everything well, add more seasonings (salt and pepper], if desired. Remove from heat. At this point, when the pasta and vegetables are off heat, you can add more high quality olive oil, which is really tasty. Or you can add more olive oil from the jar from the sun-dried tomatoes.
[Name] Tilapia in Parchment [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-04-22T18:17:00Z [Description] This is a beautiful, fresh, and healthy dish that looks like you put more effort into it than you actually did. You can even call it tilapia &ldquo;en papillote&rdquo; if you want to sound all French and fancy. [Images] character(0) [RecipeCategory] Tilapia [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1", "1", "4", "2", "2", "6", "1", "1"] [RecipeIngredientParts] ["cherry tomatoes", "kalamata olive", "garlic cloves", "olive oil", "red pepper flakes", "white wine", "salted butter", "lemon slices", "fresh thyme sprigs", "kosher salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.6 [FatContent] 22.4 [SaturatedFatContent] 9.2 [CholesterolContent] 93.0 [SodiumContent] 366.9 [CarbohydrateContent] 5.4 [FiberContent] 1.5 [SugarContent] 1.6 [ProteinContent] 26.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 232 degrees C. Heat olive oil in a small skillet and cook garlic and red pepper flakes until fragrant, about 2 minutes. Turn the heat off and stir in the tomatoes and olives. Season with salt and pepper. Cut two large pieces of parchment paper (each about 16 inches in length]. When you lay a tilapia filet in the middle of the paper, you want enough slack to overlap the fish on top and extend at least 3 inches beyond the fish at each end. Place a filet in the middle of one piece of parchment paper. Like you're wrapping a birthday present, pull the long sides up over the fish to meet in the middle, then twist one end of the parchment like a tootsie roll wrapper and tuck underneath the fish, leaving one end still open. Repeat with the second filet. With one hand, lift up the open end of one parchment envelope so that nothing can spill out. With your other hand, spoon half the contents of the skillet (the garlic, red pepper, tomatoes, and olives] on top of the fish. Being careful not to spill, add two tablespoons white wine, then top with 1 tablespoon butter, 1 lemon slice, and 3 thyme sprigs. To seal the packet, fold the parchment over the top of the fish lengthwise, then twist the remaining open end of parchment like the other end and fold under the fish. Creating the parchment packet is a really hard process to describe in writing, but basically you are trying to create a tight envelope that will seal in the liquids and steam as the fish cooks. It doesn't have to look pretty (and won't, if it looks anything like mine]. Place the packets on a baking sheet and bake for about 11-12 minutes, or until the fish is flaky and white throughout. Be careful opening as steam will release. Serve in the parchment or remove the fish and packet contents to a plate.
[Name] Shrimp and Broccoli Stir Fry [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-22T18:23:00Z [Description] The easiest stir fry you will ever make in just 20 min &ndash; it doesn&rsquo;t get easier (or quicker) than that! 287.3 calories. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Stir Fry" [RecipeIngredientQuantities] ["1", "680", "680", "1", "1", "3", "2", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "medium shrimp", "broccoli florets", "sesame seeds", "green onion", "reduced sodium soy sauce", "oyster sauce", "brown sugar", "ginger", "garlic cloves", "cornstarch", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.7 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 214.2 [SodiumContent] 1656.4 [CarbohydrateContent] 18.3 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 29.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.", "Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.", "Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.", "Serve immediately, garnished with sesame seeds and green onion, if desired." ]
[Name] Greek Quinoa Bowls [AuthorId] 2001336694 [AuthorName] Jo SB [CookTime] PT12M [PrepTime] PT3M [TotalTime] PT15M [DatePublished] 2017-04-22T18:27:00Z [Description] Loaded with fresh veggies and drizzled in a light homemade dressing, these tasty vegetarian Greek Quinoa Bowls make healthy eating a breeze! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1", "1/3", "1/4", "2 -3", "1", "1 -2"] [RecipeIngredientParts] ["quinoa", "water", "green bell pepper", "red bell pepper", "feta cheese", "extra virgin olive oil", "apple cider vinegar", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 659.2 [FatContent] 37.8 [SaturatedFatContent] 8.1 [CholesterolContent] 22.2 [SodiumContent] 295.9 [CarbohydrateContent] 63.8 [FiberContent] 8.8 [SugarContent] 6.0 [ProteinContent] 17.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] First rinse and drain your quinoa using a mesh strainer or sieve . Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed. While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing ingredients. Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. For a chilled salad, you can pop the quinoa in the fridge for a few minutes prior to adding your veggies or simply let it cool on the countertop for a few minutes for a room temperature quinoa bowl. Totally up to you! For the super simple vinaigrette, whisk together olive oil, apple cider vinegar, salt, and pepper. How easy was that!? Pour over your quinoa bowl and toss with a pair of forks or salad servers and dig. on. inches. Add any additional salt and pepper to taste, if desired.
[Name] Lemon Yogurt Cake [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-04-22T19:29:00Z [Description] Make and share this Lemon Yogurt Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1/2", "1", "1 1/3", "3", "2", "1/2", "1/2", "1/3", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "plain yogurt", "sugar", "lemon zest", "pure vanilla extract", "fresh lemon juice", "confectioners' sugar", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.2 [FatContent] 16.7 [SaturatedFatContent] 3.0 [CholesterolContent] 73.7 [SodiumContent] 278.1 [CarbohydrateContent] 69.1 [FiberContent] 0.7 [SugarContent] 49.9 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. Remove the cake from the pan, and while it's still warm, pour the lemon-sugar mixture over the cake and allow it to soak inches Cool. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
[Name] Whole Cauliflower Braised in Tomato Sauce [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2017-04-22T21:14:00Z [Description] We're always on the lookout for good recipes that use cauliflower and this one really packs a lot of flavor! You can use regular smoked paprika or -- if you'd like a little heat like we do -- the hot smoked variety. A little sprinkling of Parmesan at table wouldn't hurt anything either! From paleogrubs.com. [Images] character(0) [RecipeCategory] Cauliflower [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "25", "1/4", "1", "1/2", "1", NA, "4", "1", "1", "1", NA] [RecipeIngredientParts] ["cauliflower", "tomato sauce", "parsley", "chili powder", "onion powder", "fresh ground pepper", "anchovy fillets", "kalamata olive", "red wine vinegar", "olive oil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.5 [FatContent] 9.6 [SaturatedFatContent] 1.5 [CholesterolContent] 6.8 [SodiumContent] 2299.2 [CarbohydrateContent] 38.2 [FiberContent] 12.8 [SugarContent] 21.2 [ProteinContent] 13.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place whole head of cauliflower in a large pot. It should fit comfortably, with 1 to 2 inches of room left on all sides. Pour in tomato sauce, then add parsley stalks, chili powder, smoked paprika, onion powder, and freshly ground pepper. Bring sauce to a simmer over medium heat. Stir in anchovies, olives, and red-wine vinegar, then bring to a low boil. Gently push whole head of cauliflower down into the sauce. (Sauce should come halfway up the sides of the cauliflower]. Drizzle with olive oil and cover. Let cook over low heat for 45 minutes. To serve, garnish with chopped parsley.
[Name] Ninth Street House of Grace Chicken Salad [AuthorId] 532785 [AuthorName] Photo Momma [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-04-22T21:34:00Z [Description] Here is the link where I got this recipe. A friend's mom shared it with me after I ate this amazing chicken salad at a baby shower she was hosting. It is honestly the BEST chicken salad I have ever had. You can adjust the amounts to your liking; I don't usually add as much butter or mayo. Just whatever taste good to you! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/96/CGM7xCGTTM6Xsg2pywbY_ABP_6294.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/96/fbEsAKZDQJiaxkoSv6qa_ABP_6289.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/12/96/ueGRhxnTWmjg8kYYfm8g_ABP_6286.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/2", "1/4", "2", "1/2", "1", NA, NA, "4"] [RecipeIngredientParts] ["butter", "mayonnaise", "parsley", "curry powder", "garlic", "green seedless grapes", "marjoram", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.5 [FatContent] 40.8 [SaturatedFatContent] 18.2 [CholesterolContent] 178.6 [SodiumContent] 305.9 [CarbohydrateContent] 17.1 [FiberContent] 2.5 [SugarContent] 12.3 [ProteinContent] 45.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan. Cool to room temperature. In a bowl, gently stir the butter into mayonnaise, parsley, curry powder, garlic, marjoram, salt and pepper. In a large bowl, combine chicken, grapes and almonds. Arrange this mixture on lettuce leaves. Spoon dressing on top and sprinkle with paprika.
[Name] Macaroni With Mimolette and Comte' Cheese [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-22T22:31:00Z [Description] Mimolette Cheese has a sweet and nutty flavor with a fruity aroma. Comte' Cheese has a creamy, nutty caramelized flavor. Comte' Cheese has been produced since the time of &quot;Charlemagne&quot;. These French Cheeses are Semi-Hard and make a wonderful Mac and Cheese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/GTsFAupsT7iQLrF0gGEw_013%20(2).JPG" [RecipeCategory] Macaroni And Cheese [Keywords] ["Cheese", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "5", "5", "3", "1", "1", "1", "1/2", "1/2", "1/2", "1", "2", "2", "2", "10", "5", "1"] [RecipeIngredientParts] ["elbow macaroni", "extra virgin olive oil", "unsalted butter", "all-purpose flour", "heavy cream", "bay leaf", "Dijon mustard", "chili powder", "nutmeg", "fine sea salt", "white pepper", "creme fraiche", "fresh marjoram", "fresh parsley", "mimolette cheese", "comte cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1041.0 [FatContent] 73.2 [SaturatedFatContent] 43.5 [CholesterolContent] 243.0 [SodiumContent] 662.9 [CarbohydrateContent] 80.8 [FiberContent] 4.3 [SugarContent] 3.6 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350°F. Grease a baking dish with 1-tablespoon butter and set aside. Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil. In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf. Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined. Fold in Mimolette and Comte' cheese and stir until sauce has thickened. Fold in crème fraiche and fresh herbs. Remove from heat and discard bay leaf. Season with fine sea salt and white pepper to taste. Combine macaroni and cheese sauce into prepared baking dish. Scatter seasoned bread crumbs over top. Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.
[Name] Brussels Sprouts Green Beans and Maple Bacon [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-04-23T00:09:00Z [Description] Brussels Sprouts, Blue Lake Green Beans and Thick Maple Bacon are braised in Vegetable Stock with Fresh Herbs. The Sweet Chili Sauce makes adds a savory flavor to complete the dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/96/0/NVTMuKAeRRmafRDIGiob_SPROUTS%20BACON%20and%20GREEN%20BEANS.JPG" [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "1", "8", "2", "2", "2", "1", "1", "4", "4", "4", "4", "4", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "bay leaves", "garlic", "zinfandel", "Brussels sprouts", "green beans", "fine sea salt", "white pepper", "fresh thyme", "fresh marjoram", "fresh cilantro", "fresh chives", "fresh curly-leaf parsley", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.5 [FatContent] 41.1 [SaturatedFatContent] 12.9 [CholesterolContent] 54.8 [SodiumContent] 3150.6 [CarbohydrateContent] 31.6 [FiberContent] 9.6 [SugarContent] 10.8 [ProteinContent] 31.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat olive oil in a braising pan, add bacon and bay leaves. Cook bacon until tender and remove grease except for 2-tablespoons. Add Maui onion and garlic. Saute' 2-3 minutes. Add Zinfandel Wine and reduce by one half. Add chicken stock, sweet chili sauce, Brussels sprouts, Blue Lake Green Beans, sea salt, white pepper and stir the vegetables. Add fresh herbs and bring to a full boil. Reduce to a simmer for 20-minutes or until vegetables are tender. Season with fine sea salt and white pepper to taste. Add fresh lemon juice, lemon zest and stir vegetables. Serve in warm bowls. Garnish with Fresh Parsley Sprigs.
[Name] Easter Artichoke Pies (Torte Di Carciofo Per Pasqua) [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-04-23T01:14:00Z [Description] This pie is traditionally made with 33 layers of dough, one for each of the years that Christ lived. But some make this with twelve - for each of the apostles (and a whole lot easier!) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/58382/bl8EzpvZRJSheadz9dgG_artichoke_pies.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/3", "1/4", "1", "1/4", "8", "1", "1 1/2", "3", "1/3", "1/2", NA] [RecipeIngredientParts] ["olive oil", "egg", "salt", "artichoke hearts", "yellow onion", "ricotta cheese", "olive oil", "parmigiano-reggiano cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.4 [FatContent] 20.3 [SaturatedFatContent] 6.4 [CholesterolContent] 49.2 [SodiumContent] 252.5 [CarbohydrateContent] 56.7 [FiberContent] 12.0 [SugarContent] 1.9 [ProteinContent] 16.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry]. Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts. Roll out dough for bottom crusts on a floured surface until very thin and almost transparent. Cut out eight 6 and 1/2-inch circles. Wrap bottom crusts in plastic and set aside. Roll out dough for top crusts on floured surface and cut out eight 5-inch circles. Wrap top crusts in plastic and set aside. Prepare the Filling: Heat 2 tbsp olive oil in a pan over medium heat. Add onions and cook until slightly golden, about 6?8 minutes. Remove from heat and allow to cool. Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl. Season to taste with salt and pepper. Preheat oven to 375?F. Assemble pies: Place bottom crusts on a lightly oiled and floured baking sheet. Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge. Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts. To form pies, fold edges of bottom crusts over edges of top crusts. Pinch to seal, and then fold over again to create a slightly thicker edge. Brush tops with a little olive oil. Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking. Bake until slightly golden, about 25-30 minutes. Serves 8. That's it!
[Name] CRAZY CRUST APPLE PIE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-04-23T06:29:00Z [Description] more like a pudding than a pie, this is a quick an easy dessert. serve with cream, custard or ice cream. If you don't like apple, use any pie filling you desire. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/oVMDWHliRpy1Y4DAU0rT_apple%202.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1/2", "113", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["plain flour", "sugar", "baking powder", "salt", "vanilla", "butter", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.8 [FatContent] 17.4 [SaturatedFatContent] 10.6 [CholesterolContent] 75.5 [SodiumContent] 462.1 [CarbohydrateContent] 68.5 [FiberContent] 1.6 [SugarContent] 38.8 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease a 9 inch pie dish. using an electric mixer, beat the flour, butter, sugar, salt, milk and egg until well combined. pour batter into dish. pour in pie filling, starting in centre and moving to 1 inch away from the edge of the dish. sprinkle with cinnamon sugar. DO NOT STIR ANYTHING. cook for 35 - 40 minutes or until golden on top and a skewer comes out clean. NOTE.you can use any fruity pie filling.
[Name] LAMINGTON ICE CREAM LOG [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-04-23T06:50:00Z [Description] Make and share this LAMINGTON ICE CREAM LOG 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/tS8yWSmSoiqTns8no0Ew_lam%205.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "2", "4"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 253.2 [FatContent] 12.3 [SaturatedFatContent] 7.6 [CholesterolContent] 49.1 [SodiumContent] 91.8 [CarbohydrateContent] 31.8 [FiberContent] 0.9 [SugarContent] 27.6 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] line loaf tin with 2 layers of plastic wrap, overhanging the ends. cut the lamingtons in half widthways. stand the lamingtons, chocolate side against the sides and bottom of the tin. cut to fit. spread 2 tablespoons of jam over the lamington base. top with softened icecream, not quite to the top of the lamington sides. spread ice cream with the other 2 tablespoons of raspberry jam. cover the jammy ice cream with the rest of the lamingtons again cutting to fit. press lightly into ice cream. wrap tightly with plastic wrap and freeze for at least 6 hours or until icecream has hardened. decorate if desired and serve with chocolate topping. NOTE in Australia we have lamington fingers. use 26 of them if you can get them. I had to estimate the amount of normal sized lamigtons used in this recipe.
[Name] Autumn Brew [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-04-23T11:49:00Z [Description] Make and share this Autumn Brew 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/53/13/03/jCsTQxx1RdGD0PXqb98T_IMG_0872.JPG" [RecipeCategory] Beverages [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "5", "4 -5"] [RecipeIngredientParts] ["cinnamon sticks", "whole cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.2 [CarbohydrateContent] 39.1 [FiberContent] 1.0 [SugarContent] 32.8 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pour apple and orange juice into a 6 quart slow cooker. Place cinnamon sticks, cloves and orange slices in slow cooker. Cover and cook on high heat 3-4 hours. Turn on low heat to keep warm. Remove cinnamon sticks, orange slices and cloves before serving. Note: this is sweet enough for my taste. But, add sugar or brown sugar to taste, if needed.
[Name] Coconut Buttermilk Syrup [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-04-23T16:38:00Z [Description] Make and share this Coconut Buttermilk Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/4", "1/2"] [RecipeIngredientParts] ["butter", "buttermilk", "sugar", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.8 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 16.5 [SodiumContent] 161.7 [CarbohydrateContent] 18.1 [FiberContent] 0.0 [SugarContent] 18.1 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, melt the butter, then add buttermilk and sugar, stirring over medium heat until dissolved. Bring to a boil and let cook for one minute. Remove from heat and stir in baking soda and coconut extract. It will bubble up a lot – give it a minute to settle down, stir to combine well, and serve immediately. It will keep in the fridge for about two weeks. Just warm it up and re-stir before using.
[Name] Lemon Bar Frosting [AuthorId] 192880 [AuthorName] Cindy Rose [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-23T18:46:00Z [Description] Make and share this Lemon Bar Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "3 -4", NA, "1/3"] [RecipeIngredientParts] ["unsalted butter", "vanilla extract", "powdered sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.7 [FatContent] 6.9 [SaturatedFatContent] 4.4 [CholesterolContent] 18.3 [SodiumContent] 1.3 [CarbohydrateContent] 18.0 [FiberContent] 0.0 [SugarContent] 17.6 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] In bowl of stand mixer cream together butter, vanilla and lemon pie filling until fluffy, about 2 minutes. Add in the powdered sugar, one cup at a time, until frosting is light and fluffy. You might not need all the powdered sugar. I figured the 20 servings at 2 TB a serving.
[Name] Lemon Bar Cupcakes [AuthorId] 192880 [AuthorName] Cindy Rose [CookTime] PT18M [PrepTime] PT25M [TotalTime] PT43M [DatePublished] 2017-04-23T18:48:00Z [Description] Make and share this Lemon Bar Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "18", "1"] [RecipeIngredientParts] ["eggs", "lemon pudding mix"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.2 [FatContent] 9.7 [SaturatedFatContent] 1.5 [CholesterolContent] 31.5 [SodiumContent] 243.2 [CarbohydrateContent] 24.1 [FiberContent] 0.3 [SugarContent] 10.5 [ProteinContent] 2.1 [RecipeServings] 18.0 [RecipeYield] 18 cupcakes [RecipeInstructions] Preheat oven to 350 degrees. Line muffin tins with cupcake liners. Make cake mix according to package directions adding lemon pudding mix. Fill each muffin tin 3/4 way full and bake for 15 - 18 minutes or until toothpick inserted near center comes out clean or with moist crumbs. Cool completely. Core cupcakes with small knife or cupcake corer. Toss centers (or save to put back on top of cupcakes]. Be careful not to go through bottom of cupcake. Fill with 1 tablespoon of lemon pie filling. Frost as desired. (recipe on here as Lemon Bar Frosting].
[Name] Prime Rib With Garlic Herb Butter [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-04-23T20:49:00Z [Description] Make and share this Prime Rib With Garlic Herb Butter 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/53/13/07/Ji4QU72QWyKNfzFq4Ucm_10220908864135195.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/IKsQM5uQDyvVWCf0CQ2w_IMG_1870.JPG"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "7", "2", "2", "2", "1", "5", "2", "2"] [RecipeIngredientParts] ["butter", "garlic cloves", "fresh rosemary", "fresh thyme", "salt", "pepper", "flour"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 658.7 [FatContent] 40.7 [SaturatedFatContent] 22.3 [CholesterolContent] 277.1 [SodiumContent] 2720.6 [CarbohydrateContent] 4.0 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 71.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 500°F/260°C. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack. Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil. Remove from heat and strain the sauce into a gravy dish. Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce! Enjoy!
[Name] Cowboy BBQ Tatertot Casserole [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-04-23T21:49:00Z [Description] Make and share this Cowboy BBQ Tatertot Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Poultry", "Vegetable", "Meat", "Weeknight", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "1", "20", "1", "1", "1/2", "1", "1", "1", "1", "28"] [RecipeIngredientParts] ["olive oil", "onion", "ground turkey", "chili powder", "kosher salt", "frozen corn", "pinto beans", "barbecue sauce", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.0 [FatContent] 26.3 [SaturatedFatContent] 9.3 [CholesterolContent] 63.7 [SodiumContent] 1033.4 [CarbohydrateContent] 61.1 [FiberContent] 8.2 [SugarContent] 8.8 [ProteinContent] 25.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Spray a 9x13\" baking dish with cooking spray, and set aside. Heat olive oil in a large skillet over medium-high heat. Add onion, ground meat, chili powder, hot sauce, and salt. Stir and cook until meat is almost cooked through. Stir in corn and drained beans, and cook a couple more minutes until hot. Pour meat mixture into the prepared baking dish. Drizzle BBQ sauce over the meat, and spread shredded cheese over that. Arrange tater tots in an even layer over the top of the cheese. Bake uncovered in preheated oven for 30-40 minutes until potatoes are golden brown. (I like to bake mine a little longer so the tots get pretty crispy on top.].
[Name] Yoda Rice Krispy Treat [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-04-23T23:36:00Z [Description] Make and share this Yoda Rice Krispy Treat recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/JxlU0lR5GX0DQ6ZCWFAK_20170423_180240.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "10", NA, "6"] [RecipeIngredientParts] ["butter", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.3 [FatContent] 3.1 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 122.9 [CarbohydrateContent] 31.3 [FiberContent] 0.1 [SugarContent] 15.0 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Microwave butter and marshmallows until melted and puffy. Add a few drops of food coloring to marshmallow mixture and stir to combine. Coat cereal with marshmallow mixture and mold while still warm. Create eyes out of two small marshmallows and pupils with black gel food coloring.
[Name] Artichoke [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-04-23T23:39:00Z [Description] Make and share this Artichoke 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/53/13/10/2W39Wl5SgGKg4etbtOeb_DSC_0001.JPG" [RecipeCategory] Low Cholesterol [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1 -2", NA] [RecipeIngredientParts] ["artichoke", "olive oil", "fresh garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 120.3 [CarbohydrateContent] 13.4 [FiberContent] 6.9 [SugarContent] 1.3 [ProteinContent] 4.2 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Cut stem off of artichoke, peel stem and cut into pieces. Pull off any dried or dark leaves. Turn artichoke over and smash top of the leaves against a flat surface until it softens and you can reach into the center of the artichoke. Stuff the stems into the softened center. Place all of the artichokes in a pot slightly larger than all of the artichokes, put a little water in the pot. 6. Drizzle Olive Oil over the artichokes, put lots of chopped garlic and sprinkle salt. Bring water to a boil. Cover pan and lower temp to low, cook for about an hour, checking occasionally to be sure there is still water in the bottom of the pot. You will know when the artichokes are done when the leaves pull out with a gentle tug. You eat the artichoke by putting a leaf between your teeth and pulling the \"meat\" off the leaf. When the large leaves are eaten, you can spoon the rest of the soft tiny leaves off of the \"heart\" and eat the \"heart\" (that is the best part]. Enjoy.
[Name] Star Wars Bantha Milk [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-04-23T23:46:00Z [Description] Make and share this Star Wars Bantha Milk recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/L3wbcUQkyulUdk6ZNIsA_20170423_175705.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", NA] [RecipeIngredientParts] ["milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 8.9 [SaturatedFatContent] 5.6 [CholesterolContent] 34.2 [SodiumContent] 119.7 [CarbohydrateContent] 11.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 8.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to a blender and mix until frothy. Garnish with lemon and golden straw.
[Name] Sippable Cupcake Frappacino [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-24T13:49:00Z [Description] Love the Cupcake Cuppacino at Starbucks. But the calorie count is a serious turnoff -- 400 calories for the Grande with 2% milk and whipped cream.This Skinny Girl version is insanely delicious with a calorie count that's more reasonable. Found on Hungry Girl Site and this is only 2 Weight Watcher Smart Points [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/92/2/iyn6FWNQQ9ioCj9wXlr1_Cupcake%20Frappacino.JPG" [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "1", "1/4", "1/4", "1/8", "1 1/4", "1"] [RecipeIngredientParts] ["artificial sweetener", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.1 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 Smoothie [RecipeInstructions] Place all ingredients in blender. Blend on high speed until smooth. Top with whipped topping if desired.
[Name] Star Wars Pretzel Lightsabers [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-04-24T15:12:00Z [Description] Make and share this Star Wars Pretzel Lightsabers recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uRb613RTMu5cVKLUt1YQ_file.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/13/lptPjnrCRrO7mZSj3HwG_file%5B1%5D.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/13/qG3FEmA4QvGBaI093vEr_file-1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/13/LXdlMHjQn6BBjfFTunpQ_file-2.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/13/CKZF9F2yTra9wYVN7TkD_file-1%5B1%5D.jpeg"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA] [RecipeIngredientParts] "white chocolate chips" [AggregatedRating] nan [ReviewCount] nan [Calories] 36.7 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 1.4 [SodiumContent] 6.1 [CarbohydrateContent] 4.0 [FiberContent] 0.0 [SugarContent] 4.0 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 50 lightsabers [RecipeInstructions] In a double boiler, melt your white chocolate. Prepare three separate smaller bowls and divide the white chocolate evenly. Add your food coloring (red, green, and blue] to each of the bowls of white chocolate, so you have three bowls each with a separate color. Note: if you are using liquid food coloring your white chocolate may seize, so it's best to use gel. However, if you are using liquid food coloring, be prepared to gently reheat your chocolate so it can better mix with the food color. Dip your pretzel rods into the chocolate, one chocolate color per pretzel; leaving a small amount uncovered at the base. Tap the pretzel gently over the bowl to remove any excess chocolate. Let dry on a parchment lined baking sheet.
[Name] Omelette Surprise! [AuthorId] 2000985459 [AuthorName] Carole F. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-24T21:24:00Z [Description] This is a real treat for breakfast and takes a small amount of time. It fills me up for the morning and is very healthy. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "2", "1", "1/4", "2", NA, "3"] [RecipeIngredientParts] ["bacon", "diced tomato", "capsicum", "mushroom", "butter", "green onion", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.2 [FatContent] 26.2 [SaturatedFatContent] 13.7 [CholesterolContent] 332.8 [SodiumContent] 297.7 [CarbohydrateContent] 5.7 [FiberContent] 1.5 [SugarContent] 2.9 [ProteinContent] 11.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add 1 tablespoon butter to a small frypan and heat to a medium temperature. Fry bacon for 1 minute. Add capsicum and fry for 1 minute. Add mushrooms and fry for 1 minute. Set aside. In a small bowl add the eggs, baking powder, cream, green onions, salt & pepper and beat until light and fluffy. Use the same frypan and add 1 tablespoon of butter. Heat to a medium temperature. Add half the egg mixture ensuring that you cover the bottom of the pan. Cook for 1 - 2 minutes. Add half the bacon, tomato, capsicum and mushroom mixture to one side of the omelette. Spread half the cheese on top and flip the other side over so it covers the mixture. Cook a further minute and slide off onto a serving plate. ENJOY!
[Name] Shaariyah ( Vermicelli ) Halawa- Halva- &#1581;&#1604;&#1575;&#1 [AuthorId] 689750 [AuthorName] Huda salih [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2017-04-24T21:26:00Z [Description] this is one of the most famous desserts in IRAQ and my husband's ultimate favorite halawa... it is easy to make with simple ingredients that is available at every home...there is a whole lot of dessert recipes in Iraq that is poured in a plate and eaten by a spoon... I hope you give it a try and enjoy it :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/UgN2uQAESDqglOdS5I2q_IMG_3902.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/bpq1J6izRdqywvdatCKt_IMG_3901.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/fNfdDMPjSkSHx70GqI8E_IMG_3899.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/KNyX6DOPRE6hFSza2KUu_IMG_3909.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/fwzAvdHeS5aR9zUaHqyc_IMG_3905.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/I8hcCz6XThqW1Okb80Ax_IMG_3907.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/4Mt6bdYVQqWmr4QvTIFv_IMG_3904.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/fwzAvdHeS5aR9zUaHqyc_IMG_3905.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/4Mt6bdYVQqWmr4QvTIFv_IMG_3904.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/15/4Mt6bdYVQqWmr4QvTIFv_IMG_3904.JPG"] [RecipeCategory] Dessert [Keywords] ["Iraqi", "Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "200", "4", "1 3/4 - 2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "white sugar", "ground cardamom", "cornstarch", "walnut halves", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 895.6 [FatContent] 41.7 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 11.3 [CarbohydrateContent] 127.2 [FiberContent] 1.8 [SugarContent] 88.7 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] 6 plates [RecipeInstructions] Pour oil in a pot, put it on medium-high heat. when it's hot stir in the vermicelli and keep on turning it until it becomes golden brown Add water, let the pot boils until the vermicelli gets soft and the water is at the vermicelli level. Add sugar ( you will notice that the water content seems to increase when you add the suger which is normal], let the pot boil on medium-high heat with constant moving until the water lessens but you still have a little left ( don't let it dry completely]. Add cardamom, melt the cornstarch in a little water then add it to the pot ( if the mixture gets too sticky add a little water].\tPour in medium-sized flat plates, decorate as you like, let it cool before eating, enjoy! Tips: make sure to get the vermicelli soft completely before adding sugar, it tends to get a little hard if you didn't boil it perfectly. Tips: you will have great results with thin vermicelli, unlike the thick vermicelli, it won't look as consistent as the thin ones and it will be difficult to handle. tips: if you like your desserts to be lightly sweet add 1 3/4 cups of sugar, if you want it more sweet add more sugar. Tips: in iraq, usually they decorate this halawa with walnut halves or coconut flakes, but you can use pecans or finely chopped pistachios if you like, or you can leave it plain, it's up to you.
[Name] Flour Halawa- Halva - ????? ? [AuthorId] 689750 [AuthorName] Huda salih [CookTime] PT30M [PrepTime] PT2M [TotalTime] PT32M [DatePublished] 2017-04-24T21:26:00Z [Description] A well-known dessert in IRAQ with simple basic ingredients, it is poured in a flat plate and eaten by a spoon... there are lots of iraqi sweets that are served like this, you can check my profile for other recipes... i hope you try the recipe and enjoy it :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/1KeFzAIT1WowLpyjGEBb_IMG_3885.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/jBXw2TdfScW5xLwqzvyz_IMG_3882.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/Pp2uMIdCS22GfHRdHGmi_IMG_3886.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/Cijvql5Q32w9qKNUVShQ_IMG_3889.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/8DJaYsFbQ6OVuaArOoRF_IMG_3888.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/16/3TtEWRc5SXez8Rgy1r8g_IMG_3887.JPG"] [RecipeCategory] Dessert [Keywords] ["Iraqi", "Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1 -2", "1/2 - 1"] [RecipeIngredientParts] ["shortening", "flour", "ground cardamom", "white sugar", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1167.5 [FatContent] 69.2 [SaturatedFatContent] 17.2 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 130.7 [FiberContent] 2.4 [SugarContent] 66.8 [ProteinContent] 8.7 [RecipeServings] 3.0 [RecipeYield] 5 plates [RecipeInstructions] make a syrup by boiling sugar and water together, let the sugar dissolve completely and let it boil for 30 seconds and set aside.add the ground cardamom. place oil in a pot on medium heat, when it's hot add flour. keep on moving the flour until it becomes light brown in color. remove from heat, immediately add sugar syrup carefully, mix it with a whisk until the mixture is consistent and lump-free. pour in flat plates, garnish as desired, let it cool and serve. tips: you can use any type of flour you like, you can mix in a little whole wheat flour for more thick and grainy texture ( for the dessert in the picture i mixed 3/4 cup of whole wheat flour with 1 1/4 cups all-purpose flour]. tips: you can adjust sugar measure to your desired sweetness level , 1 cup will give you a light taste, 1 1/2 cup will give you a moderate taste, 2 sups will give you very sweet dessert. tips: the water level can be adjusted to achieve the consistancy level you desire, for the recipe in the picture i used 1 cup of water which will give you a light and soft dessert, you can use half the amount of water for a thicker dessert. tips: the dessert plates can be left plain or decorated by coconut flakes or chopped walnuts, this is the iraqi way of decorating this halawa, but you may use pistachios, cashews or pecans for this dessert. tips: if the halawa didn't have a pouring consistancy, place it in a plate and press it with a plastic spatula and leave it to cool before serving.
[Name] Grandma Broski's German Potato Salad [AuthorId] 202026 [AuthorName] carons67 [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-04-24T21:27:00Z [Description] Make and share this Grandma Broski's German Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1/8", "1", "1/2", "1/2", "1/3", "2/3"] [RecipeIngredientParts] ["onion", "bacon", "flour", "sugar", "dry mustard", "salt", "ground black pepper", "cider vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 13.1 [SaturatedFatContent] 4.3 [CholesterolContent] 19.3 [SodiumContent] 413.9 [CarbohydrateContent] 33.4 [FiberContent] 3.2 [SugarContent] 6.0 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dice (and peel if desired] potatoes. Combine with onion in slow cooker and cover with water. Cover and cook on low for 5 to 6 hours or high for 2 to 3 hours. Remove from cooker, drain and return to slow cooker. Cook bacon in a skillet over medium heat. Stir in flour, sugar, mustard, salt and pepper. Mix well. Add vinegar and water. Cook for several minutes or until thickened. Pour over potatoes and onions. Turn control to high. Cover and cook for 30 to 40 minutes or until mixture is hot.
[Name] Lemon-Rosemary Butter [AuthorId] 2001502269 [AuthorName] Alex B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-04-24T21:28:00Z [Description] Make and share this Lemon-Rosemary Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1"] [RecipeIngredientParts] ["salted butter", "lemon juice", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.5 [FatContent] 23.0 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 202.7 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in a small bowl and blend together. Serve with any kind of dinner bread.
[Name] Coconut Macaroons [AuthorId] 2001501192 [AuthorName] missithigpen31 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-04-24T21:28:00Z [Description] Make and share this Coconut Macaroons recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2/3", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["salt", "sugar", "vanilla extract", "flaked coconut", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.9 [FatContent] 30.0 [SaturatedFatContent] 14.8 [CholesterolContent] 0.0 [SodiumContent] 251.8 [CarbohydrateContent] 83.1 [FiberContent] 7.1 [SugarContent] 73.2 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 2 1/2 dozen [RecipeInstructions] beat egg whites and salt in medium sized bowl until foamy. add sugar and vanilla beating until stiff peaks form. fold in coconut and pecans. drop by teaspoonfuls 2 inches apart onto parchment lined cookie sheets. bake at 350 for 15-20 minutes. remove from oven and place on damp cloth for a few seconds. remove macaroons to wire rack to cool.
[Name] Instant Pot Bean Dip (AKa Refried Beans) [AuthorId] 176706 [AuthorName] Merry Cook [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-04-24T21:29:00Z [Description] These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is &quot;mild&quot; heat. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2 1/2", "1", "1", "1/2", "6", "3", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["water", "dry pinto beans", "onion", "cilantro", "garlic cloves", "bay leaves", "chili powder", "black pepper", "ground paprika", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 106.2 [CarbohydrateContent] 10.0 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] 1 cups [RecipeInstructions] Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock]. Set Instant Pot to “Bean/Chili” setting for 45 minutes. Let pressure release naturally – about 15-20 minutes. Once cooked, discard bay leafs. Add salt to beans as desired (check the salt level in the juice, not the bean] then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender]. Makes about 8 cups.
[Name] Potato Soup [AuthorId] 2001299279 [AuthorName] belly313 [CookTime] PT20M [PrepTime] PT35M [TotalTime] PT55M [DatePublished] 2017-04-24T21:30:00Z [Description] Make and share this Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "1/2", "1", "1", "1", "1/8", "2"] [RecipeIngredientParts] ["potatoes", "water", "onion", "celery", "carrot", "garlic", "fresh thyme", "chicken bouillon granule", "pepper", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.5 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 2.5 [SodiumContent] 229.6 [CarbohydrateContent] 43.8 [FiberContent] 4.9 [SugarContent] 3.3 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large saucepan combine potatoes, water, onion, celery, carrot, garlic, thyme, bouillon granules, and pepper. Bring to boilling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. Remove from heat. Cool slightly. Place, a portion at a time, in blender container or food processor bowl. Cover and process until nearly smooth. If desired, strain. Return all to saucepan. Stir in milk; heat just to boiling. (If desired, divide hot soup among 4 airtight containers. Store for up to 3 days in refrigerator.] Makes 4 side-dish servings. Enjoy.
[Name] Simple Bean Curry Sauce (Thick) [AuthorId] 2001479192 [AuthorName] Viktor [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-04-24T21:30:00Z [Description] Make and share this Simple Bean Curry Sauce (Thick) 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/53/13/22/bh4Sokh6QnWi4fYUKvXw_IMG_20170423_121521.jpg" [RecipeCategory] Curries [Keywords] ["Beans", "Vegetable", "Indian", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["cumin seed", "mild curry powder", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.0 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 685.6 [CarbohydrateContent] 48.7 [FiberContent] 9.8 [SugarContent] 18.2 [ProteinContent] 10.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tsp cumin seeds in oil, fat or butter until they pop. Add an onion (finely chopped] and heat it in the oil until it turns soft and gold. Add a can of baked beans (425 g] and mix in 2 tsp mild curry powder. Add chilli powder according to your needs. Cook the mixture for a few minutes.
[Name] Crock Pot Split Pea Soup [AuthorId] 202026 [AuthorName] carons67 [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2017-04-24T21:31:00Z [Description] Make and share this Crock Pot Split Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1", "1", "6"] [RecipeIngredientParts] ["onion", "celery", "garlic", "carrot", "potato", "ham", "salt", "bay leaf", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.3 [FatContent] 2.7 [SaturatedFatContent] 0.8 [CholesterolContent] 18.2 [SodiumContent] 846.6 [CarbohydrateContent] 41.2 [FiberContent] 15.6 [SugarContent] 5.8 [ProteinContent] 22.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place split peas, veggies, ham and seasoning in a crock pot. Pour water over ingredients. Cook on high for 4 to 6 hours.
[Name] Greg's Alabama White Sauce [AuthorId] 1802234245 [AuthorName] SpS119 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-24T21:35:00Z [Description] Alabama style white BBQ sauce that a friend's father taught me how to make. Goes great with pulled pork or chicken. The proportions listed are how I like it, recommend tasting as you mix it to ensure that you've got the taste you prefer. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2/3", "1", "1"] [RecipeIngredientParts] ["red wine vinegar", "Tabasco sauce", "mayonnaise", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 582.3 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients into a bowl and mix thoroughly. Serve.
[Name] Lori's Pulled Pork - Crockpot Style [AuthorId] 579242 [AuthorName] Lori5640 [CookTime] PT24H [PrepTime] PT720H [TotalTime] PT744H [DatePublished] 2017-04-24T21:36:00Z [Description] Make and share this Lori's Pulled Pork - Crockpot Style recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] nan [RecipeIngredientQuantities] ["3 -5", "8", "1", "1/2", "1", "2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["beer", "onion", "brown sugar", "salt", "tomato sauce", "Hungarian paprika", "black pepper", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.5 [FatContent] 8.8 [SaturatedFatContent] 2.6 [CholesterolContent] 156.5 [SodiumContent] 1903.5 [CarbohydrateContent] 31.1 [FiberContent] 2.9 [SugarContent] 24.9 [ProteinContent] 52.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] chop onion into large chunks, using 2/3 of the onion on the bottom of the crock pot. place roast into crock pot. pour in beer or ale (again, I prefer Kilt Lifter]. Place remaining 1/3 onion on top of pork roast. Cook on \"LOW\" for 8 hours -- if your crock pot runs hot, only cook initially for 6 or 7 hours. Meanwhile: chop large white onion into small pieces and place in medium sauce pan. Add salt, brown sugar, pepper, paprika, white vinegar and tomato sauce. Cook on low for 40 minutes or until onions are beginning to vanish. Cool and store for use on pork. When pork has cooked for 6 to 8 hours (depending on crock pot cooking temps], remove pork. Place onion in bowl, reserve for later. Pour remaining liquid (which will have all the excess fat in it, away and dispose of 2/3 or the liquid -- retain 1/3 for later. Using 2 forks, shred the pork. Return the pork, the 1/3 liquid and onions to the pot and cook another 3 hours - ON LOW! Add the saved sauce and turn to high for 35 minutes. Serve on buns, rice or whatever you prefer!
[Name] Garlic Cheese Bread [AuthorId] 2001504931 [AuthorName] Loading... [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-04-24T21:45:00Z [Description] Make and share this Garlic Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.8 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 6.2 [SodiumContent] 171.3 [CarbohydrateContent] 8.5 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 216 calories [RecipeInstructions] put butter on slices of bread. sprinkle salt on bread. put grated cheese on top of bread. put bread on cookie sheet. put in oven on med heat.
[Name] Stir-Fried Prawns W/ Tamarind [AuthorId] 2257493 [AuthorName] gbrandyb [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-04-24T21:48:00Z [Description] Make and share this Stir-Fried Prawns W/ Tamarind recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "2", "2", "2", "1", "6", "1", "1", "2", "2"] [RecipeIngredientParts] ["onions", "palm sugar", "fish sauce", "tamarind juice", "garlic", "shallots", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.4 [FatContent] 8.4 [SaturatedFatContent] 1.1 [CholesterolContent] 143.1 [SodiumContent] 1014.4 [CarbohydrateContent] 16.2 [FiberContent] 1.3 [SugarContent] 10.6 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat pan and dry fry the dried chilies. Set them aside to cool. Add oil and cook chopped onions over medium heat for 2-3 minutes until softened and golden brown. Add sugar, stock, fish sauce, chilies, and tamarind juice, stirring constantly until sugar has dissolved. Bring to a boil and then lower heat slightly. Add prawns, garlic, and shallots. Toss over the heat for 3-4 minutes until prawns are cooked. garnish with scallions.
[Name] Turmeric Smoothie [AuthorId] 2000832839 [AuthorName] Janice [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-24T21:48:00Z [Description] This turmeric smoothie has one of the most powerful antioxidants in the world! Thanks to PreventDisease.com for this recipe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["coconut milk", "pineapple", "mango", "banana", "coconut oil", "turmeric", "cinnamon", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 718.9 [FatContent] 62.5 [SaturatedFatContent] 54.7 [CholesterolContent] 0.0 [SodiumContent] 32.2 [CarbohydrateContent] 46.5 [FiberContent] 5.3 [SugarContent] 22.6 [ProteinContent] 6.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients into a blender and process until smooth. Try to drink this smoothie in the morning before you have anything to eat. It’s a solid way to start your day and pack your body full of antioxidants.
[Name] Burrito Bowl Bread Boats [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-04-24T21:58:00Z [Description] The colorful, tasty fillings that make up a burrito find a new home in a hollowed out hoagie bread roll. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/29/5dzbG6yjRe6fo86mu0TZ_BurritoBowl_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/dGXFn2y0QsmEmjNHLmsG_BurritoBowl_1.JPG"] [RecipeCategory] Breads [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1/2", "1/2", "1/4", "1 1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["yellow onion", "tomatoes", "garlic powder", "corn", "black beans", "cilantro", "olive oil", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.0 [FatContent] 22.4 [SaturatedFatContent] 8.4 [CholesterolContent] 69.7 [SodiumContent] 412.1 [CarbohydrateContent] 11.7 [FiberContent] 2.6 [SugarContent] 4.1 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice the top off the roll, hollow out using a paring knife and fingers. Brush the inside of the roll with olive oil. Lightly bake at 375F for 5 minutes. In a bowl, combine diced tomatoes, chicken chunks, black beans, corn, onions, cilantro, a squeeze of lime, garlic powder, salt, black pepper--mix. Fill the rolls with the burrito mixture. Top with shredded Mexican cheese. Bake at 375F for 8-10mins.
[Name] Strawberry Shortcake Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-04-24T22:06:00Z [Description] Make and share this Strawberry Shortcake Ice Cream 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/53/13/30/13voU8jTGmEl6Rkisz0s_Obsessions%203-0623.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/XPYAgcVNSki79V9OOiJJ_Obsessions%203-0619.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/muVcuPhHTKewvziYvDYd_20190421_155143.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/gGPyfA7EQ1Cu0S2yIYmn_20190421_154532.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/LuA9iP3FQyOXYkRDC3rO_Shortcake_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/1hNlXZXYRVqPyvxgLuFo_Obsessions%203-0606.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/30/nquyfh7AQca4GyLyWtoS_Obsessions%203-0616.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/vO9y4tMATF3dSAEloK3w_Shortcake_1.JPG" ] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Spring", "Summer"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "1 1/2", "1/2", "1 1/2", "2 1/2", "2/3", "3 -4"] [RecipeIngredientParts] ["egg", "water", "strawberry ice cream", "strawberry", "fresh strawberries"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 373.4 [FatContent] 11.9 [SaturatedFatContent] 3.9 [CholesterolContent] 14.4 [SodiumContent] 418.6 [CarbohydrateContent] 63.5 [FiberContent] 1.4 [SugarContent] 30.4 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the cake: Preheat the oven to the temperature required according to the directions on the cake mix box. Grease and line the bottom of two 9-inch cake tins with baking paper. Tip the cake mix into a large bowl and add the eggs, vegetable oil and water following the directions on the box for the quantities needed and mixing directions. Divide the batter between the cake pans and bake for the time given on the cake mix box. Tip the cake layers out onto wire racks, peel the baking paper off and set aside to cool completely. For the filling: Let the strawberry ice cream soften for a few minutes before scooping it out into a large bowl. Use a wooden spoon to beat the ice cream until you get a buttercream-like texture. Add the diced strawberries and fold together. Assemble: Line a tall 9-inch springform cake pan with plastic wrap, allowing a few inches to overhang on the outside of the cake pan. Place the first cooled cake layer in the pan. Spread the softened strawberry ice cream in an even layer over the whole thing. Place the second cake layer on top. Cover with the overhanging plastic wrap and freeze for 3-4 hours until firm. Decorate: Pulse the freeze-dried strawberries and vanilla wafers together in a food processor until broken down into a breadcrumb-like texture. Remove the cake from the freezer and from the springform pan. Peel away the plastic wrap carefully. Use a metal offset spatula to spread the vanilla frosting in a thin, even layer over the top and sides of the cake. Quickly press your strawberry-vanilla wafer powder over the top and sides of the cake. Pipe 6-8 peaks of vanilla frosting onto the top of the cake using a piping bag fitted with a wide star tip. Top each of these with a halved strawberry. Serve immediately. Tip: Line your pan with plastic wrap to help unmold it later.
[Name] Bonefish Grill Wild Orchid Hawaiian Martini [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-04-25T00:21:00Z [Description] The seasonal martinis at Bonefish Grill are fabulous. I found this on the internet and ordered the Monin syrups on-line. It is identical. Remember this is a rather sweet martini, but should you like it less so, just add a additional coconut water to thin. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["lime juice", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 1.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a cocktail shaker with about 1/2 cup ice. Shake and pour into a martini glass. Enjoy!
[Name] Brandy Old Fashioned [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-04-25T03:41:00Z [Description] Make and share this Brandy Old Fashioned recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/588188/EiBXzEGuQzGhy1xCjfB7_Brandy-Old-Fashioned.jpg" [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/4", "1", "3 -4", "6", "1", "1"] [RecipeIngredientParts] ["brandy", "water", "sugar", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.0 [CarbohydrateContent] 24.3 [FiberContent] 0.2 [SugarContent] 22.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Mix sugar, water and bitters in rocks glass, till dissolved. Add brandy. Top with carbonated, lemon-lime beverage. Garnish with cherry and orange.
[Name] Glazed Strawberry Galette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT1H30M [TotalTime] PT2H10M [DatePublished] 2017-04-25T17:12:00Z [Description] Make and share this Glazed Strawberry Galette 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/53/13/33/e2NoCjT4TvKpQyCeTwDv_Galette_1.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/531333/BOL9PUdQK2evF1XWYO6A_2018-04-02%2011.09.21.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/271yB8PSp9EwLPlMcq8w_Galette_2.JPG"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "6", "3 -4", "1/2", "3", "2", "1/2", "16", "1", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "unsalted butter", "mascarpone", "honey", "vanilla", "fresh strawberries", "sugar", "flour", "milk"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 220.4 [FatContent] 12.5 [SaturatedFatContent] 6.0 [CholesterolContent] 43.9 [SodiumContent] 77.1 [CarbohydrateContent] 24.7 [FiberContent] 2.3 [SugarContent] 9.3 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar and salt in a bowl. Add the butter and rub it into the flour with your fingers until the mixture is coarse crumbs. Add 3 tbsp water and mix with a fork. Use hands to knead the dough in the bowl until it forms a ball. Flatten ball into 1-inch thick square, then wrap it in plastic and chill for an hour. Combine ground almonds, mascarpone, 2 tbsp honey and vanilla in a bowl and mix until smooth. Reserve. In another bowl, combine the strawberries, sugar and flour and reserve. Preheat oven to 400 degrees. Remove dough from fridge and let it sit on the counter for a few minutes. Roll it out on a floured work surface to a 14-inch square, then transfer to a parchment-lined baking sheet. Cover the dough with the mascarpone filling leaving a border around the edges. Arrange the strawberries over the filling. Fold edges of dough over the strawberries and pleat or crimp the edges. Combine egg yolk and milk and brush over the crust. Bake until golden-brown, about 40 minutes. Heat reserved honey and brush it over the strawberries.
[Name] Candied Flower Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2017-04-25T17:33:00Z [Description] Lemon poppy seed donuts become a sweet-looking garden when it's topped with sugary, brilliant edible flowers. Hello, Spring! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/34/HcJUiNeCTa6waSQNYSRC_FlowerDonut_1.JPG" [RecipeCategory] Candy [Keywords] ["Dessert", "Spring", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "36", "1", "1", "1/4", "3", "2", "1/4", "1", "4", "1", "1 -2"] [RecipeIngredientParts] ["caster sugar", "egg", "milk", "vanilla", "sugar", "lemon", "poppy seed", "butter", "powdered sugar", "lemon juice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 213.3 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 51.5 [SodiumContent] 89.7 [CarbohydrateContent] 33.0 [FiberContent] 0.1 [SugarContent] 32.3 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare the edible flowers, apply sugar & egg white mixture gently on the edible flowers using a small brush. Sprinkle sugar over the flowers. Bake at 170F for 1 hour. To make donuts, whisk, egg, milk, vanilla, and sugar. Add flour. Zest in some lemon, add poppy seeds and mix with a spatula. Add melted butter, mix well. Pipe the donut batter into donut molds. Bake 350F for 15mins. To make donut icing, stir powdered sugar and lemon juice together. Dip the baked and cooled donuts, one by one, face down into the icing. Immediately place the candied edible flowers on top of the icing in any arrangement you wish.
[Name] Paradise [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-04-25T17:34:00Z [Description] Make and share this Paradise recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["cherry juice", "apple cider"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.8 [CarbohydrateContent] 6.8 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] mix ingredients in punch bowl with ice. let punch bowl cool in refrigerator 2 hours. serve cold.
[Name] Mini Floral Ombre Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-04-25T17:36:00Z [Description] An irresistible stack of multi-shaded purple goodness. A perfect sweet cake to usher in a celebration. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/36/88XabxZTTauficHLZlRV_OmbreCake_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/13/36/I0tNxMoPRkmfKTayffBL_OmbreCake_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/qYYEUmoT8a3PnAZzsq9D_OmbreCake_3.JPG"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Spring", "< 60 Mins"] [RecipeIngredientQuantities] ["18 1/4", "10", "1", "2", "2", "1/2", "1", "1 -2"] [RecipeIngredientParts] ["butter", "powdered sugar", "milk", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1203.2 [FatContent] 61.1 [SaturatedFatContent] 31.5 [CholesterolContent] 125.0 [SodiumContent] 1297.8 [CarbohydrateContent] 161.3 [FiberContent] 1.4 [SugarContent] 114.9 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the cake: In a bowl, mix cake mix, eggs, water, vegetable oil per box directions. Separate evenly into 4 different bowls. Add purple food coloring to each bowl, each bowl with varying amounts so you get 4 different shades of purple; mix well. Pour each bowl into separate baking pans. Bake at 350F for 15mins or follow the box directions. After the cake cools, use a small circular cookie cutter to make round cakes from each shade of purple. To make buttercream frotsting, whip 2 sticks of butter with an electric hand mixer. Add powdered sugar, milk, vanilla, salt , and a tiny amount of purple food color; mix well with an electric hand mixer. To build the ombre cake, place one cake down, pipe in the buttercream frosting. Place next shade and repeat until you have a stack of 4. For the top of the cake, pipe in a design/shape of your liking.
[Name] Steak With Teriyaki Sauce and Fried Onions [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT6M [PrepTime] PT1H [TotalTime] PT1H6M [DatePublished] 2017-04-25T17:54:00Z [Description] Make and share this Steak With Teriyaki Sauce and Fried Onions recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "3"] [RecipeIngredientParts] "onion rings" [AggregatedRating] nan [ReviewCount] nan [Calories] 1544.2 [FatContent] 96.7 [SaturatedFatContent] 36.6 [CholesterolContent] 510.3 [SodiumContent] 3115.9 [CarbohydrateContent] 16.6 [FiberContent] 1.1 [SugarContent] 12.6 [ProteinContent] 143.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] saute onions in peanut oil in frying pan until browned. trim fat from steak. pan fry steak on each side about 3 minutes to side or until brown. take broth from cooking mix with terryaki sauce. remove steak from pan serve on heated platters pour sauce on each portian.
[Name] Margo's Low-Fat Oatcakes [AuthorId] 2001470129 [AuthorName] mcarroll68 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-25T19:37:00Z [Description] Make and share this Margo's Low-Fat Oatcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Scones [Keywords] ["Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1/2", "1", "1/2", "4", "1", "1/2", "1", "2/3", "1", "1 1/2"] [RecipeIngredientParts] ["whole wheat flour", "salt", "baking soda", "cinnamon", "nutmeg", "warm water", "rolled oats", "applesauce", "Splenda sugar substitute", "vanilla", "Egg Beaters egg substitute", "dried cranberries", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.9 [FatContent] 7.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 637.7 [CarbohydrateContent] 164.2 [FiberContent] 18.9 [SugarContent] 40.3 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] 10 Cakes [RecipeInstructions] ["Preheat oven to 350 degrees. Grease and flour a 13-by-9-inch pan.", "Sift together flour and spices.", "Put warm water and dried blueberries in a blender and purée (depending on the strength of your blender, you might want to start with 1/2 cup water until the berries are pretty well chopped, then add the rest]. Add blueberry purée to oats.", "Beat together applesauce, Splenda and vanilla. Beat in Egg Beaters. Stir in oats and flour mixtures. Fold in cranberries and raisins. Press mixture evenly into pan. Sprinkle raw oats on top. Bake 30 minutes, or until cake is cooked in the center. Cool, then cut. Makes about 20 squares." ]
[Name] Creamy Chicken, Broccoli and Brown Rice Casserole [AuthorId] 2001506656 [AuthorName] texasjabe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-04-25T19:37:00Z [Description] Prepare ahead and heat in crockpot for 2 hrs on low setting or 4r hrs on warm. Suggest Simple Truth organic products. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2", "4", "2", "2", "1/2", "2", "1", "1", "2", "3", "1/3", "1 1/2"] [RecipeIngredientParts] ["olive oil flavored cooking spray", "long grain brown rice", "chicken broth", "frozen broccoli", "extra virgin olive oil", "onion", "garlic cloves", "boneless chicken breast", "salt", "1% low-fat milk", "unbleached white flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.8 [FatContent] 16.3 [SaturatedFatContent] 7.0 [CholesterolContent] 61.6 [SodiumContent] 882.3 [CarbohydrateContent] 46.2 [FiberContent] 4.4 [SugarContent] 5.5 [ProteinContent] 28.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Spray a 9x13” baking dish with cooking spray and set aside.", "Bring broth to a boil in a medium pot. Once boiling, add rice. Reduce heat to medium-low and simmer, covered, for 45 minutes. Meanwhile, cook broccoli according to package directions and set aside.", "In a medium pan, heat one teaspoons olive oil over medium heat. Add onion and garlic and sauté under tender, about 5-6 minutes. Remove from pan and set aside.", "In the same pan, add remaining teaspoons of olive oil and cook diced chicken breast over medium-high heat until cooked through. Season with ½ teaspoons of salt. Remove from pan and set aside with onion mixture.", "To make the cheese sauce, whisk together ½ cup of milk and flour. Add to pan along with the other 1½ cups of milk. Whisk for about 5 minutes over medium heat, or until sauce has thickened. Remove from hear and add yogurt, 1 cup of cheese, remaining 1/2 teaspoons of salt and pepper to taste.", "Pre-heat broiler. In a large bowl, stir together rice, broccoli, onion mixture, chicken and cheese sauce. Pour mixture in the greased baking dish. Top with remaining ½ cup of cheese and broil casserole until cheese is melted." ]
[Name] Rainbow Vanilla Cupcakes [AuthorId] 2001416528 [AuthorName] Eliana P. [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-04-25T19:40:00Z [Description] Make and share this Rainbow Vanilla Cupcakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001416528/k7OHmxpmQEVlKS20KUwi_IMG_7718.JPG" [RecipeCategory] Dessert [Keywords] ["Sweet", "Birthday", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 3/4", "2", "3", "1/2", "2 1/2", "2 1/2", "1 1/4", "6", "2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "pure vanilla extract", "salt", "baking powder", "flour", "skim milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.1 [FatContent] 9.4 [SaturatedFatContent] 4.4 [CholesterolContent] 31.0 [SodiumContent] 136.4 [CarbohydrateContent] 38.5 [FiberContent] 0.3 [SugarContent] 26.8 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 24 cupcakes [RecipeInstructions] 1.\tPreheat oven to 375°F. 2.\tIn a large bowl cream together butter and sugar. Add in eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny. 3.\tEvenly divide prepared batter into several different bowls. The amount of bowls will depend on the amount of colors you want to add. 4.\tAdd food coloring to each bowl until you get the desired color. 5.\tI usually do 6 colors: red, orange, yellow, green, blue, and purple. 6.\tLine your muffin tin with paper cups and spoon in colored batter into cups. 7.\tFor 6 colors, I recommend spooning in ½ tablespoon of each color in each cup. For a smaller amount of colors, use 1 tablespoon. 8.\tBake at 375°F for 15-20 minutes. 9.\tAllow cupcakes to cool for about 45 minutes and frost.
[Name] Fabulous Apple-Cranberry Feta Salad [AuthorId] 2001506739 [AuthorName] Leah2450 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-04-25T19:41:00Z [Description] Make and share this Fabulous Apple-Cranberry Feta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "1", "2", "1 1/2", "10", "1/2", "1/2"] [RecipeIngredientParts] ["tart apples", "walnut pieces", "celery", "dried sweetened cranberries", "pimientos", "feta cheese", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.0 [FatContent] 19.7 [SaturatedFatContent] 4.7 [CholesterolContent] 16.7 [SodiumContent] 227.0 [CarbohydrateContent] 24.4 [FiberContent] 4.0 [SugarContent] 17.8 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine raspberry balsamic vinegar and olive oil in a medium bowl. Cut up and add to the vinaigrette: apples (peeled and cut into 1/2 in cubes, celery, cranberries, and pimentos. Toss well to coat. Cover and refrigerate several hours until just before serving time. Arrange greens on platter to plates. Top with the apple-cranberry mixture. Sprinkle with feta and walnuts on top.