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[Name] Cibo's Spinaci Zola Dip [AuthorId] 2001517767 [AuthorName] Nikki A. [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-05-03T21:07:00Z [Description] Combination of Spinach and Gorgonzola! Best served with crostinis. (owned by Cibo - taken from Pepper.ph - http://www.pepper.ph/cibo-spinach-dip-food-hack/) [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1/4", "1/4", "1", "1/2", "1/4", NA, NA] [RecipeIngredientParts] ["butter", "spinach", "water", "gorgonzola", "mozzarella cheese", "vinegar", "garlic powder", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.7 [FatContent] 57.5 [SaturatedFatContent] 36.1 [CholesterolContent] 174.8 [SodiumContent] 1465.5 [CarbohydrateContent] 4.9 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 1 Ramekin [RecipeInstructions] Heat a non-stick pan over a medium fire. Melt the butter and sauté the spinach until it wilts. Add the cream and water. Boil for 2 minutes. Add the Gorgonzola and Mozzarella cheeses, stir until melted. Season with cane vinegar, garlic powder, and salt. Turn off the fire, and transfer the spinach mixture to a food processor. Blend the spinach until it becomes paste-like in consistency, this takes around 1-2 minutes. Transfer the mixture into 2 ramekins, and top with more grated mozzarella cheese. Bake in the oven under the broiler for 5-7 minutes, or until the cheese is melted and browned. Serve with crostini chips on the side.
[Name] Bubble up Chicken Pot Pie [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-05-03T23:14:00Z [Description] Make and share this Bubble up Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["chicken", "sour cream", "cheddar cheese", "garlic powder", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 595.9 [FatContent] 38.0 [SaturatedFatContent] 17.1 [CholesterolContent] 66.5 [SodiumContent] 1677.3 [CarbohydrateContent] 47.8 [FiberContent] 0.8 [SugarContent] 9.4 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven. Remove from oven and serve!
[Name] Okinawa Jaja Soba (Soba With Kimchi and Miso Meat Sauce) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-05-04T05:12:00Z [Description] This unique and refreshing dish makes use of Okinawa soba, kimchi, and miso based meat sauce. It's a dish with a unique combination of tastes that you wouldn't expect would go along together. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/7yhf3JamTvO9NUa0IlUn_P1250415.JPG" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/3", "1/3", "1/2", "1", "3", "4", "2", "2 1/2", "1", "250", "2", "1/2", "200", "1/2", "3"] [RecipeIngredientParts] ["cucumber", "scallion", "carrot", "bitter melon", "salt", "garlic clove", "scallions", "miso", "sugar", "ground pork", "chili bean paste", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 866.8 [FatContent] 37.1 [SaturatedFatContent] 11.5 [CholesterolContent] 90.0 [SodiumContent] 2677.6 [CarbohydrateContent] 100.3 [FiberContent] 2.1 [SugarContent] 18.0 [ProteinContent] 39.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by preparing the vegetables to be used. Slice the cucumber, scallions and carrot into fine strips. Cut the bitter melon in half then use a spoon to scoop out the white part in the middle which contains the seeds. Slice the bitter melon crosswise thinly. Grate the garlic then mince the white part of scallions. In a bowl, combine the garlic, scallions, sugar, awamori and miso paste. Bring water in a pot to a boil then boil the carrot strips for about 2 minutes or until preferred doneness. Remove the carrot from pan then rinse it with cold running water. On the same pot, bring back water into a boil then add half a teaspoon of salt. Put the sliced bitter melon then boil it for 2-3 minutes or until soft. Remove the bitter melon from the pan then immediately rinse with cold running water to stop the cooking process and to keep its nice green color. Heat a pan using medium heat then add a tablespoon of sesame oil. Put the ground pork into the pan then stir fry until the color turns brown and is cooked through. Make a space in the middle of the pan then add doubanjiang. Cook for about a minute in the middle then mix it well with the ground pork. Add the miso sauce then pour half a cup of water. Bring to a boil then reduce the heat to low then cook until most of the liquid is reduced which takes about 20 minutes. Remove the pan from heat. Cook the soba noodles following the instructions in the package then drain and immediately rinse with cold running water. Toss it with half a tablespoon of sesame oil to prevent the noodles from sticking. Put a serving amount of the soba noodles on a plate. Add some kimchi then the miso meat sauce on top. Add a few slices of the bitter melon then the rest of the strips of vegetables. Add a few drops of chili oil if you prefer your jaja soba to be spicier.
[Name] Okinawa Soba With Stir Fried Vegetables [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-04T05:40:00Z [Description] This is a refreshing and light dish for Okinawa soba with stir fried vegetables and some meat. I've used braised pork to make this dish but you can also use plain pork. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/lTMqrICSHeT7NIgQNn5H_P1250379.JPG" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "1/3", "50", "100", "100", "1", "1 1/2", "2 1/2", "1", "1", "1/4", "1/4", "200", "50"] [RecipeIngredientParts] ["cabbage", "carrot", "fried tofu", "pork", "soy sauce", "salt", "pepper", "bean sprouts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 671.1 [FatContent] 22.4 [SaturatedFatContent] 4.1 [CholesterolContent] 42.0 [SodiumContent] 1640.9 [CarbohydrateContent] 87.9 [FiberContent] 5.1 [SugarContent] 5.8 [ProteinContent] 39.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by preparing the vegetables. Cut the cabbage into small pieces and slice the carrot into thick strips. Cut the garlic chives into about 5-centimeter pieces. Cut the atsuage into bite-sized pieces. For the pork, slice it into small strips. Heat a pan using medium-high heat then add a tablespoon of vegetable oil. Put the sliced pork into pan then stir until it is coated with oil. Add the cabbage then stir-fry for about 5 minutes. Add carrot then stir-fry for 1-2 minutes. Add the bean sprouts and the atsuage then continue stir-frying for a few more minutes. Add the garlic chives then stir-fry for about a minute then adjust the taste with salt and pepper. Remove from heat. Mix the pork stock and the dashi stock in apot then bring to a boil. Add a tablespoon of soy sauce then adjust taste with salt. This will be the soup for the soba. Cook the soba according to the package instruction. Drain then rinse immediately with cold running water to stop the cooking process. Put a serving size of soba noodles on a bowl or deep plate. Pour the soup on top then add the stir-fried vegetables. Serve and enjoy.
[Name] Whole-Wheat Spaghetti Bolognese [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-05-04T13:26:00Z [Description] Make and share this Whole-Wheat Spaghetti Bolognese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/oQZwB9kZSCSEqHg1fNUq_EC_Whole-wheat%20spaghetti%20Bolognese.jpg" [RecipeCategory] Spaghetti [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["100", "50", "50", "2", "2", "1", "550", "2", "500", "4", "400", "2", "5 -6", "1", "500", "40"] [RecipeIngredientParts] ["carrots", "celery root", "onions", "garlic cloves", "olive oil", "ground beef", "smoked bacon", "pancetta", "tomato puree", "red wine", "fresh thyme", "ground black pepper", "parmesan cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 599.7 [FatContent] 18.8 [SaturatedFatContent] 6.4 [CholesterolContent] 65.3 [SodiumContent] 426.5 [CarbohydrateContent] 78.2 [FiberContent] 3.4 [SugarContent] 7.0 [ProteinContent] 33.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make soffritto (mirepoix or Holy trinity] from carrot, celery and parsley root: cut the vegetables into smaller pieces and coarsely chop in a blender. Briefly sauté onions and garlic in olive oil, add soffritto and sauté over a medium-high heat for 8-10 minutes, or until softened, stirring occasionally. Stir in the ground beef and pancetta, turn the heat up to high and cook for 5 - 10 minutes, or until browned all over, stirring and breaking it up with a spoon. Add the tomato purée, red wine, beef stock, bay leaves and thyme. Stir well, bring to the boil. Season with pepper, reduce to a low heat, cover and simmer for around 40 minutes, stirring occasionally. Remove the lid and continue cooking for about 15 minutes, or until thickened and reduced. Discard the bay leaves and thyme sprigs. Season with pepper. Cook the spaghetti (al dente] according to packet instructions. Drain, but save about ½ cup of the cooking water. Stir the spaghetti into the sauce, adding a splash of pasta water to loosen, if needed. Divide between bowls and sprinkle with Parmesan cheese, then serve.
[Name] Okinawa Braised Pork Belly (Rafute) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-05-04T14:37:00Z [Description] Once you have rafute, you'll never forget about it so it's important that you have this recipe in hand. The process of cooking this slow simmered pork bellies may take some time but it's really easy. You can cook large amount at once by doubling the ingredients in this recipe because rafute can be kept in the fridge for up to a week. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/Si7oW8NSm6nq80kHDleQ_P1260543.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Japanese", "Asian", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["500", "1/2", "2", "4", "4", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "soy sauce", "ginger", "bitter melon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 944.3 [FatContent] 88.5 [SaturatedFatContent] 32.3 [CholesterolContent] 120.2 [SodiumContent] 2169.4 [CarbohydrateContent] 18.1 [FiberContent] 0.2 [SugarContent] 17.2 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the meat at room temperature for about 20 minutes before starting. Heat a pan using high heat. Add a small amount of oil then swirl it around the pan to get a thin coating over the bottom of the pan. Fry the surface of the skin of the pork until it caramelizes or becomes brown. Searing the meat greatly enhances the flavor of the pork. Bring water in a pot to a boil. Put the pork in the pot with the skin side up then boil it for about 10 minutes. Remove the pork from pot then rinse with running water. Discard the liquid used to boil the pork. In a clean pot, place the pork with the skin side up. Add two cups of dashi and half a cup of awamori. If liquid is not enough to cover the pork belly, add more dashi. Turn on the heat then bring the liquid to a boil. Once it boils, lower the heat then simmer for at least an hour or until the pork becomes soft. Remove the pork from the pot then slice for about 5-centimeter cubes. For the broth, let it cool and refrigerate for about 2 hours until the fat solidifies. Take the solidified fats from the broth and discard. This process of taking the fats is completely optional. Put back the pork slices in the pot with the reserved broth. Add more dashi just enough to cover the pork belly slices. Add some sliced ginger then bring the liquid to a boil. Add the sugar and soy sauce then reduce the heat to low. Simmer for about 1 hour or until the pork becomes very soft and the fat part looks glossy. While simmering the pork, you can prepare the bitter melon which is a great side dish for rafute. Cut it in half then use a spoon to scoop out the white part in the middle which contains its seed. Slice the bitter melon about 2-centimeter thick crosswise. Soak for 30 minutes in about 2-3 cups of water with 1 teaspoon salt to remove some of its bitterness. Drain the bitter melon. Bring water in a small pot to a boil then boil the bitter melon for 2-3 minutes or until it is soft. Take the bitter melon from the pot then drain. Serve the rafute with the bitter melon on the side. Pour over a little bit of the broth used to cook the pork.
[Name] Cuban Inspired Pork Between 2 Rosemary Waffles [AuthorId] 2696815 [AuthorName] MixnVixn [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2017-05-04T15:19:00Z [Description] Make and share this Cuban Inspired Pork Between 2 Rosemary Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "4", "1", "1", "1", "1", "3", "8", "6", "8", NA, "8"] [RecipeIngredientParts] ["olive oil", "kosher salt", "fresh ground black pepper", "ground cumin", "dried oregano", "garlic cloves", "onion", "lemon", "lime", "low sodium chicken broth", "Dijon mustard", "swiss cheese", "dill pickle slices", "deli ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 683.1 [FatContent] 33.2 [SaturatedFatContent] 6.8 [CholesterolContent] 177.3 [SodiumContent] 1104.5 [CarbohydrateContent] 58.8 [FiberContent] 2.4 [SugarContent] 2.2 [ProteinContent] 38.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Begin by braising the pork in a not cast iron skillet. To do this you want to season the pork with olive oil salt, pepper, cumin and oregano, then add to the dry skillet and brown on all sides to form a nice crust.", "Add sliced onions and smashed garlic to the bottom of your crock pot and place the pork on top.", "Cover and cook for 4 hours on high heat or 8 hours on low heat.", "30 minutes - 1 hour before it's done cooking, add liquids to crock pot. Recover and continue cooking.", "Remove pork from crock pot and let rest. Slice thinly.", "TO ASSEMBLE SAMMIES: spread mustard on 4 of the rosemary waffles (recipe here: http://www.food.com/recipe/sweet-and-savory-rosemary-belgian-waffles-519641] add a layer of cheese, pickles, ham, pork then cheese again (the cheese glues everything together]. Season with salt and pepper in between the ham and pork layers. Top each with the remaining waffles to make a sandwich. Add to a panini press or grill (I prefer the George] and cook until cheese is melty and you have some good grill marks.", "ENJOY!" ]
[Name] Okinawa Sweetened Taro Roots [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-04T15:22:00Z [Description] This is a simple and healthy dessert that goes well with anything. Taro roots are hard to find but I hope you'll try this recipe when you find it in the market. It's a simple Okinawan dessert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/snI9risBSamN1ijuqNk9_P1270252.JPG" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Japanese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "1", "1", "1/4", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["salt", "water", "sugar", "mirin", "butter", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.5 [FatContent] 2.6 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 150.9 [CarbohydrateContent] 61.6 [FiberContent] 6.9 [SugarContent] 17.4 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and peel the baby taro roots then slice into 2-3 centimeter cubes. Put the cubed taro roots in a pan then add a cup of water and a pinch of salt. Bring to a boil then cover and reduce the heat to low. Cook for about 15 minutes or until the taro roots are soft. In a small bowl, combine the sugar, awamori and mirin then mix well until the sugar is dissolved. After 15 minutes, strain the taro roots then put it in a bowl. While the taro roots are still hot, add half a tablespoon of butter then pour the sugar mixture. Mix well until the butter has melted. Put the sweetened taro roots back in the pan then turn the heat on to high. Cook uncovered while stirring occasionally until the liquid evaporates. Remove the sweetened taro roots from pan then put on a serving plate. Sprinkle with some toasted sesame seeds before serving.
[Name] Cabbage Roll in a Bowl [AuthorId] 34280 [AuthorName] wildheart [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2017-05-04T22:30:00Z [Description] Genuine imitation cabbage rolls with barely any work. Play with your food! Add olives, or use pork instead of beef. Add diced sweet peppers. Use chili powder instead of Italian seasoning and add a chopped jalapeno. This is amazingly good. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "1", "2", "1", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "ground beef", "tomato sauce", "cabbage", "salt", "beef broth", "ground pepper", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.1 [FatContent] 25.7 [SaturatedFatContent] 9.4 [CholesterolContent] 102.8 [SodiumContent] 1474.7 [CarbohydrateContent] 25.5 [FiberContent] 3.9 [SugarContent] 8.2 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375. Put olive oil, finely diced or chopped onion, minced garlic, and ground beef in a pan; brown, stirring. Drain the meat and vegetable mixture and set aside. In the pan mix the tomato sauce and the rice. In one 9x13 baking pan or 2 8\" pans, layer 1/3 the cabbage, 1/3 of the beef mix and 1/3 of the sauce mix. Repeat the layers until you are either out of ingredients or out of room. Sprinkle with black pepper if using. Pour 3 cups beef broth over the 9x13 pan or 1 1/2 cups beef broth over each 8x8 pan. If you will use mozzarella, bake at 375 one hour and then add the mozzarella on top. If not using mozzarella bake one hour and 15 minutes. Remove if done a slight bit earlier. Let sit 5-10 minutes to set up a tiny bit.
[Name] CHICKEN SAUSAGES IN MANGO CURRY [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-04T22:52:00Z [Description] Make and share this CHICKEN SAUSAGES IN MANGO CURRY recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/33JZxeXRCWdSE1nbetv3_mango.jpg" [RecipeCategory] Fruit [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "4", "1", "1", "1", "2", "2", "3", "200", "1/2", "1", "2"] [RecipeIngredientParts] ["carrots", "potatoes", "olive oil", "onion", "garlic", "mango chutney", "curry powder", "mangoes", "salt", "cornflour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 641.5 [FatContent] 28.3 [SaturatedFatContent] 8.7 [CholesterolContent] 201.6 [SodiumContent] 2064.6 [CarbohydrateContent] 71.0 [FiberContent] 8.0 [SugarContent] 18.6 [ProteinContent] 28.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in a large frypan, on medium heat, cook the sausages. remove from pan and put aside. while the sausages are cooking, boil the carrot and potato until just soft. drain and put aside. wipe out the same fry pan then on medium heat, saute the onion and garlic in the oil, stirring, until onion is translucent. stir in the nectar, curry powder and chutney. mix the cornflour with the 2 tablespoons of nectar until smooth. stir into the curry mix , stirring till boiling and thickened. lower temperature to simmer. slice the sausages and add to the curry. add the potato and carrot. stir to combine. add salt to taste. heat through. when hot, stir through the sliced mango. serve with rice.
[Name] Habanero Penne and Cheese [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-05-04T23:15:00Z [Description] Habanero Penne and Cheese is a spicy, delicious twist on the traditional mac and cheese! Try this for dinner tonight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/JgwGee0EQnSIYxHyDIyG_16.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "1/3", "2 3/4", "1 1/2", "1", "3", "3/4", "2"] [RecipeIngredientParts] ["penne pasta", "habanero pepper", "butter", "flour", "milk", "colby-monterey jack cheese", "black pepper", "dried oregano", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.4 [FatContent] 20.0 [SaturatedFatContent] 11.7 [CholesterolContent] 53.5 [SodiumContent] 307.4 [CarbohydrateContent] 61.9 [FiberContent] 7.5 [SugarContent] 1.1 [ProteinContent] 14.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Butter a 9\" x 13\" baking dish; set aside. Cook pasta according to package directions. Drain and rinse. Set aside in a large bowl. Clean Habanero pepper and mince very finely. Melt 1/4 cup of butter in a medium saucepan. Add minced Habanero and saute for 3 to 4 minutes. Add flour and whisk well until smooth. Pour in milk, oregano and pepper and cook, whisking constantly, until thickened and bubbly. Add cheese and stir until melted. Pour over pasta and mix well together. Place pasta mixture into prepared baking dish. Sprinkle with bread crumbs and dot with 2 tablespoons of butter. Cover with foil and bake at 350 for 20 minutes. Serve immediately. One 9\" x 13\" baking pan or 8 to 10 servings.
[Name] Strawberry Pretzel Salad Paula Deen [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT42M [TotalTime] PT42M [DatePublished] 2017-05-05T02:14:00Z [Description] Make and share this Strawberry Pretzel Salad Paula Deen recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3/4", "3", "8", "8", "6", "2", "20", "8", NA] [RecipeIngredientParts] ["butter", "sugar", "cream cheese", "strawberry gelatin", "boiling water", "frozen strawberries", "crushed pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 683.7 [FatContent] 35.2 [SaturatedFatContent] 20.9 [CholesterolContent] 99.8 [SodiumContent] 1155.4 [CarbohydrateContent] 85.1 [FiberContent] 3.4 [SugarContent] 35.2 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 x 13 inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping or whipped cream.
[Name] Okinawa Deep Fried Doughnuts (Sata Andagi) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-05T02:54:00Z [Description] Crispy in the outside but soft in the inside. It's found everywhere in Okinawa and is a favorite snack for the locals. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/FaIZOTEsQEer3GHGGAwU_P1270274.JPG" [RecipeCategory] Breads [Keywords] ["Japanese", "Asian", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "1/2", "1/4", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "eggs", "brown sugar", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1318.3 [FatContent] 115.9 [SaturatedFatContent] 17.2 [CholesterolContent] 147.1 [SodiumContent] 323.4 [CarbohydrateContent] 63.3 [FiberContent] 1.3 [SugarContent] 26.9 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 12 pieces [RecipeInstructions] Whisk the eggs in a bowl then add sugar. Continue whisking until the sugar is well-combined with the eggs. Add salt and melted butter into the bowl with eggs then continue mixing. Combine the baking powder and flour in another bowl then mix well. Add about a third of the amount of the flour and baking powder mixture into the bowl with eggs then mix until the the mixture becomes soft. Add the rest of the flour then continue mixing until the dough becomes soft. Pour the oil for deep frying in a deep pan. Turn on the heat then wait until the temperature of the oil reaches 160 C (320 F]. Once the desired temperature of oil is achieved, reduce the heat to low. Scoop out about a tablespoon of the dough then drop it into the hot oil. Cook until brown and the doughnuts rise to the surface. This takes about 5 minutes. Once the doughnuts have browned, increase the heat to high then fry until the surface of the doughnuts become crunchy. Remove from pan then drain excess oil then you can serve hot.
[Name] Easy Ham and Dill Pickle Appetizer Bites [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2017-05-05T03:45:00Z [Description] Make and share this Easy Ham and Dill Pickle Appetizer Bites recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["dill pickle", "cream cheese", "ham"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Let the cream cheese sit at room temperature for at least 30 minutes before you make these.", "Cut dill pickles lengthwise into fourths or sixths, depending on how thick the pickles are. You need as many cut pickle spears as you have ham slices.", "Spread each slice of ham with a very thin layer of cream cheese. (I used about 1 teaspoons cream cheese on each ham slice. The ham doesn't need to be completely covered with cream cheese.].", "Put a dill pickle on the edge of each ham slice and trim the ham if it's very much bigger than the dill pickle spear. Roll up the ham around the dill pickle, then place toothpicks where you want each piece to be cut. Cut into pieces so that each piece has a toothpick. Arrange on plate and serve." ]
[Name] 30-Minute Posole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-05-05T09:56:00Z [Description] Just in time for Cinco de Mayo! I'd also add some thinly-sliced radishes for garnish, as they add a welcome crunch; I made mine using shredded chicken. From yummly. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "3", "1/2", "1/2", "1/4", "3/4", "2", "3", "4", "15", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["yellow onion", "canola oil", "flour", "mild chili powder", "tomato paste", "cumin", "garlic powder", "cayenne pepper", "salt", "water", "chicken broth", "green chilies", "hominy", "chicken", "lime", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.6 [FatContent] 9.7 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1463.2 [CarbohydrateContent] 31.5 [FiberContent] 6.4 [SugarContent] 7.9 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Finely dice the onion, then add it to a large soup pot along with the canola oil. Sauté the onion in the oil over medium heat for 3-5 minutes, or until it is tender and transparent. Add the flour and chili powder and continue to sauté for two minutes more. The mixture will be fairly dry, so stir continuously to prevent burning. Add 2 cups water, tomato paste, cumin, garlic powder, cayenne pepper, and salt to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken. Finally, add the chicken broth, shredded meat, diced chiles, and hominy (drained]. Stir to combine and then heat through (about 10 minutes]. Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro and a wedge of lime to squeeze over top.
[Name] Summer Watermelon-Tomato Salad Mojito [AuthorId] 2001485021 [AuthorName] Kate Richards [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-05-05T20:14:00Z [Description] This savory, tart cocktail is based on the flavors of a favorite summer salad that combines seasonal tomatoes, watermelon, mint, and feta cheese (translated for this drink into a greek yogurt foam float). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001485021/QbaWhIbmR4maza7G1Mv2_Food_com31.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/57/d43GKhuYQtm26ZecjNrv_watermelon%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/57/To1Udi8USymUTn3dOXya_watermelon%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/57/NWDsaYT4QLq8LShXYk1u_watermelon%203.jpg" ] [RecipeCategory] Beverages [Keywords] ["Melons", "Fruit", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1/2", "2", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["mint leaves", "white rum", "lemon juice", "tomato juice", "watermelon juice", "seltzer water", "sea salt", "cherry tomatoes", "watermelon", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1498.3 [FatContent] 6.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 137.7 [CarbohydrateContent] 345.0 [FiberContent] 18.5 [SugarContent] 282.3 [ProteinContent] 28.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Make ahead: Ketchup Simple Syrup.", "Combine equal parts water, organic ketchup, and simple syrup (approx. 1 tablespoon of each per cocktail]. Refrigerate until ready to use.", "Make ahead: Fresh Tomato and Watermelon Juices.", "In a blender, puree approximately 5-6 medium tomatoes, on high, until liquefied. Strain liquid through a fine mesh strainer, pressing the pulp with a spoon to get as much juice as you can. Store in an airtight container in the fridge until ready to use. Repeat process with approximately 4 cups of watermelon cubes.", "Just before you're ready to assemble the cocktails, make the Greek Yogurt Foam:", "In a blender, combine 1/2 cup plain greek yogurt, 1/2 oz. fresh lemon juice, 1/4 cup seltzer water and blend on high until aerated and foamy. Set aside.", "Prep your glass:", "Run a wedge of lemon around the edge of a highball glass and dip the edge in salt to coat. Drop loose mint leaves into bottle of glass and gentle muddle just until fragrance is released. Fill glass with ice.", "Add rum, lemon juice, ketchup simple syrup, tomato juice, watermelon juice, and seltzer water to glass, and give it a stir. Float about an ounce of yogurt foam on top, garnish, and serve." ]
[Name] Honeysuckle 75 [AuthorId] 2001485021 [AuthorName] Kate Richards [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-05-05T20:14:00Z [Description] A riff on the classic French 75 cocktail utilizing fragrant, edible honeysuckle simple syrup. (Not all varieties of honeysuckle are edible, please use caution when selecting your blooms). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001485021/CFqeKnm1T5OvcQEqHWVl_Food_com7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/58/5J5IenpuRouFSsEtpCRr_honeysuckle%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/58/uUpYZFvrTypefkAnZuZQ_honeysuckle%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/58/qr4pMfbASLKwFTEZitlV_honeysuckle%202.jpg" ] [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "2", "3"] [RecipeIngredientParts] "grapefruit juice" [AggregatedRating] nan [ReviewCount] nan [Calories] 386.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 38.3 [CarbohydrateContent] 27.3 [FiberContent] 0.0 [SugarContent] 10.4 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Make ahead: Honeysuckle Simple Syrup.", "Bring 1 cup of granulated sugar and 1 cup of water to boil over medium high heat, stirring until sugar is fully dissolved. Add one cup of washed, de-stemmed edible honeysuckle blossoms and 1/8 teaspoon of lemon juice and remove pot from heat. Cover and let steep for approximately 30 minutes until room temperature. Strain liquid through a fine mesh strainer in to an airtight container and refrigerate.", "In a shaker with ice, combine honeysuckle syrup, gin, and grapefruit juice. Shake until chilled and strain into a champagne flute or coupe. Top off with sparkling wine and garnish with fresh honeysuckle blossoms." ]
[Name] Passion Fruit Flip [AuthorId] 2001485021 [AuthorName] Kate Richards [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-05-05T20:14:00Z [Description] A perfect cocktail for putting not only those fragrant passion fruits to work, but fresh eggs from the coop (if you've got them!). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001485021/oJhGfZHQ1mWCGoK1craf_Food_com15.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/59/8n2yxKKER2ihmFwUxmCv_Flip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/59/4lKcDZgERW2PC3ctmt8b_flip%204.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/59/z08DJf88TP2kW4BkunEr_flip%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/59/4ZoJuFcQ8mO6IlxeajUK_flip%203.jpg"] [RecipeCategory] Beverages [Keywords] ["Tropical Fruits", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["vodka", "fresh lemon juice", "passion fruit", "passion fruit"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 60.5 [CarbohydrateContent] 6.0 [FiberContent] 1.9 [SugarContent] 2.8 [ProteinContent] 4.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Make ahead: Passion Fruit Simple Syrup. Combine 1 cup water, 1 cup granulated sugar, and the scooped insides of about 6 ripe passion fruits in a saucepan over medium high heat. bring to a boil, stirring until sugar is fully dissolved. Reduce heat to low, simmering for 20 minutes, uncovered. Remove from heat, let cool, then transfer to an airtight container and refrigerate. Do not discard passion fruit seeds! That's what makes the syrup so pretty. Combine all ingredients except egg white in a cocktail shaker over ice. Shake until thoroughly chilled. Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white. Shake vigorously for about thirty seconds or until egg white is foamed. Pour (don't strain] contents into a coupe glass. Garnish with a floating slice of passion fruit and a passion fruit leaf and vine tendril, if you've got them.
[Name] Fried Ice Cream Dessert [AuthorId] 182944 [AuthorName] Marc R. [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-05-05T20:52:00Z [Description] Fried Ice Cream dessert for a party! This is a very easy dessert to make and it tastes JUST like fried ice cream from your favorite Mexican restaurant! Coconut is optional in my opinion and it still tastes amazing! [Images] character(0) [RecipeCategory] Dessert [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/2", "1 1/2", "1", NA, NA, NA] [RecipeIngredientParts] ["butter", "brown sugar", "vanilla ice cream", "ground cinnamon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.7 [FatContent] 10.2 [SaturatedFatContent] 5.7 [CholesterolContent] 27.3 [SodiumContent] 85.3 [CarbohydrateContent] 24.1 [FiberContent] 1.1 [SugarContent] 20.7 [ProteinContent] 2.8 [RecipeServings] 15.0 [RecipeYield] 15 [RecipeInstructions] Heat oven to 375 degrees F. In a 10 inch skillet, melt butter over medium heat. Add almonds; cook and stir 3 minutes. Stir in crushed cereal, coconut and brown sugar. Mix well. Press mixture into the bottom of an ungreased 9x13 inch pan or baking dish. Bake 8 minutes. Let cool and place in freezer for 30 minutes. While pan is cooling, remove ice cream from freezer and allow to soften in a large bowl. Sprinkle cinnamon over softened ice cream and mix well. Spread over cooled crust, cover and freeze for about 4 hours. Cut into 5 rows by 3 rows and serve with honey, caramel and/or chocolate sauce drizzled over top!
[Name] Honey Garlic Chicken (Slow Cooker) [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-05-05T20:52:00Z [Description] Make and share this Honey Garlic Chicken (Slow Cooker) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "Asian", "Healthy", "Weeknight", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1/8", "1/3", "3", "3", "1/4", "1", "1/2", "2", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "honey", "white vinegar", "apple cider vinegar", "brown sugar", "garlic", "soy sauce", "black pepper", "red pepper flakes", "cornstarch", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.3 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 98.0 [SodiumContent] 742.9 [CarbohydrateContent] 68.9 [FiberContent] 0.6 [SugarContent] 36.9 [ProteinContent] 36.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Trim excess fat from chicken and place into slow cooker. Mix remaining ingredients, except cornstarch and rice in a bowl. Add to chicken. Cover and cook on high for 4 hours Checking occasionally if water is needed. Remove chicken from slow cooker and shred, reserving left over juices. Whisk cornstarch into liquid and add chicken back into the pot. Cook until thickened. Serve over rice.
[Name] Chipotle Chicken Corn Chowder [AuthorId] 2000809146 [AuthorName] Mirzero [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-05-05T20:53:00Z [Description] Make and share this Chipotle Chicken Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1/2", "1", "3", "3", "2", "3/4", "3/4", "2", "2", "2 1/2", "2 -4"] [RecipeIngredientParts] ["chicken", "onion", "garlic clove", "butter", "chicken broth", "potatoes", "cumin", "half-and-half cream", "monterey jack cheese", "kernel corn", "chipotle peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.4 [FatContent] 35.0 [SaturatedFatContent] 16.7 [CholesterolContent] 129.3 [SodiumContent] 816.5 [CarbohydrateContent] 33.6 [FiberContent] 3.8 [SugarContent] 4.5 [ProteinContent] 32.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a heavey bottom pot, brown chicken and onion in butter until chicken is no longer pink. Add garlic, cumin, coriander, and continue to cook for 2 minutes - stirring frequently. Add chicken broth, potato, and chipotle. Bring to boil, reduce heat and simmer for 25 minutes. Season with salt and pepper to taste. Stir in cream and corn, bring back up to heat but do not boil. Add cheese slowly, stirring frequently until melted.
[Name] Cinco De Mayo Sangria [AuthorId] 2001411678 [AuthorName] Alysha R. [CookTime] nan [PrepTime] PT120H [TotalTime] PT120H [DatePublished] 2017-05-05T20:53:00Z [Description] Make and share this Cinco De Mayo Sangria 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/2001411678/wYDFVZ2Rc26zOwWLhCIS_20170430_170040.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["blackberry", "fuji apples", "oranges", "mandarin orange segments", "pineapple tidbits", "sugar", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 29.4 [FiberContent] 5.8 [SugarContent] 22.1 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 1 pitcher [RecipeInstructions] Fill a large pitcher, 3 gallon pitcher, with ice and fruit. Pour sugar on top. Add the wines and liqours. Mottle the fruit with a potato masher to release the juices. Marinate from 3 to 9 days for fuller flavor! Serve over ice, with seltzer, straight up!
[Name] Grain Free Italian Bread [AuthorId] 122276 [AuthorName] Petunia [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-05T20:53:00Z [Description] It's not always easy finding grain free recipes, so I'm sharing this one. If you eat grain free, you already know that this kind of bread does not resemble regular white bread. This can be dipped in marina or I like it with mustard. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/64/xYXwp4B7QBCSrnLBkxVr_IMG_1093.JPG" [RecipeCategory] Breads [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1/2", "1", "1/2", "1/4", "1/4", "1/2", "2", "1/2", "1/4", "1/4", "1", "3/4"] [RecipeIngredientParts] ["eggs", "butter", "ghee", "maple syrup", "salt", "baking soda", "water", "onion", "Italian sausage", "ham", "mushroom", "bacon", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.7 [FatContent] 38.6 [SaturatedFatContent] 17.6 [CholesterolContent] 266.1 [SodiumContent] 1146.1 [CarbohydrateContent] 4.9 [FiberContent] 0.2 [SugarContent] 2.9 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Line a 9 x 5\" bread pan with parchment paper and brush with some melted butter or coconut oil. In a skillet over medium heat, cook sausage (breaking up as small as possible] and onion. When meat is no longer pink, drain and set aside to cool. In a large bowl, whisk the eggs and then the butter, syrup and water. Next, mix in the flour, baking soda and salt until smooth. Fold in the remaining ingredients. Place in the pan, smoothing out the top. Bake for 40-45 minutes or until knife come out clean. Let rest for 5 minutes. Good warm or cold.
[Name] Grain Free Blueberry Cheese Danish [AuthorId] 122276 [AuthorName] Petunia [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-05-05T20:54:00Z [Description] Make and share this Grain Free Blueberry Cheese Danish recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Free Of...", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", "8", "1", "1", "1/4", "3/4"] [RecipeIngredientParts] ["mozzarella cheese", "cream cheese", "egg", "sugar substitute", "vanilla", "cream cheese", "vanilla", "egg", "sugar substitute", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.8 [FatContent] 26.3 [SaturatedFatContent] 14.6 [CholesterolContent] 144.0 [SodiumContent] 413.3 [CarbohydrateContent] 13.5 [FiberContent] 0.4 [SugarContent] 11.1 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Microwave the mozzarella in safe bowl for 1 minute. Stir and then microwave 30 more seconds. Stir and microwave another 30 seconds. It should look like fondue at this point. Add the 2 oz cream cheese, 1 egg and flour mix, mix in a food processor or in bowl with a wooden spoon. If not mixing well, dump on wax paper and knead with hands until uniform in color. On parchment lined baking sheet, spread dough into a 9 x 12\" shape. In same food processor or bowl, mix the remaining ingredients except berries. Put the filling down the center of the dough the long way. Use a rubber spatula to push back into middle as needed. Sprinkle the blueberries on top of cheese. Cut 1\" strips down edges of the dough and criss cross up and across cheese and berries. Bake for 40-45 minutes or until cheese is set and not jiggly.
[Name] Grain Free German Chocolate Cake Bars [AuthorId] 122276 [AuthorName] Petunia [CookTime] PT36M [PrepTime] PT20M [TotalTime] PT56M [DatePublished] 2017-05-05T20:54:00Z [Description] I made these and shared with my co-workers. The feedback was that they couldn't tell they were grain free and were delicious! The recipe came from justjessieb.com who says they are based loosely on a Paula Deen recipe. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1/2", "1/4", "1/4", "1", "1/2", "1/4", "1/2", "1", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["cocoa powder", "baking soda", "sea salt", "coconut oil", "butter", "coconut milk", "honey", "vanilla extract", "egg", "pecans", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.3 [FatContent] 11.2 [SaturatedFatContent] 6.5 [CholesterolContent] 29.3 [SodiumContent] 123.2 [CarbohydrateContent] 11.7 [FiberContent] 1.4 [SugarContent] 9.7 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Grease an 8 x 8\" pan with butter or coconut oil. Combine the crust ingredients and spread into the pan, pressing the edges up to hold the filling. Bake for 6 minutes. While crust is baking, combine the filling ingredients except chocolate chips. Spread on top of crust, sprinkle the chips on top and pop back in oven. Back for 25-30 minutes or until top is golden and filling is set. Allow to completely cool before cutting in to squares.
[Name] Jumbo Ground Beef Stuffed Shells [AuthorId] 10593893 [AuthorName] ddhowled [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-05-05T20:54:00Z [Description] Easy, filling, and delicious pasta dish...great for a crowd. My friends and family beg for this dish. Pairs well with garlic bread and salad. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/10593893/DJXKn0tXTNqJVsZur6gu_20170504_131259.jpg" [RecipeCategory] Meat [Keywords] ["Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["18", "2", "1", "1", "1", "1 1/2", "1/2", "1/2", NA, "1", "1/2", "3", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["jumbo pasta shells", "olive oil", "garlic", "yellow bell pepper", "sweet onion", "ground beef", "garlic powder", "season salt", "egg", "mozzarella cheese", "diced tomatoes", "tomato paste", "sugar", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.8 [FatContent] 39.7 [SaturatedFatContent] 16.2 [CholesterolContent] 154.9 [SodiumContent] 1226.8 [CarbohydrateContent] 59.6 [FiberContent] 7.2 [SugarContent] 34.9 [ProteinContent] 41.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Cook pasta according to package directions and cool. Heat olive oil in a large skillet. Brown ground beef with minced garlic, bell pepper, and onion. Drain and set aside. Add garlic powder, season salt, salt and pepper, egg, breadcrumbs, and 2 cups of mozzarella to ground beef mixture. In a large skillet, simmer sauce, tomatoes, tomato paste, sugar and spaghetti seasonings. Pour half of the sauce mixture into the bottom of a large baking dish. Drain pasta shells and place on top of the sauce. Fill the shells with the ground beef mixture. Top with mozarella and parsley. Bake 25 minute.
[Name] Cucumber Salad [AuthorId] 2001520613 [AuthorName] Kurt O. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-05T20:55:00Z [Description] Make and share this Cucumber Salad 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/2001520613/In5VgGa6R8OeGBoLDOFN_Cucumber.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/68/01494373437.jpeg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "1", "1"] [RecipeIngredientParts] ["cucumbers", "apple cider vinegar", "salt", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 47.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1754.4 [CarbohydrateContent] 10.6 [FiberContent] 1.9 [SugarContent] 4.5 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] peel cucumbers. slice cucumbers very thin (use food processor, or a mandoline slicer. cut very small white tips off green onion. add salt and Apple cider vineger. let sit in refrigerator for 4-6 hours for salt to soak the Cuc's.
[Name] Roasted Pork Shoulder (Pernil Al Horno) [AuthorId] 2001521893 [AuthorName] Tiffany Marie [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-05-05T20:55:00Z [Description] Roasted pork shoulder. Growing up I used to wake up to the aroma of the pork shoulder cooking in the oven. Such a wonderful smell. My favorite part is the cuerito ( crunchy skin)" [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001521893/fwSspJ93SkSlqmUmcf27_20170305_155320.jpg" [RecipeCategory] Puerto Rican [Keywords] ["Caribbean", "Thanksgiving"] [RecipeIngredientQuantities] ["10", "1", "1", "3", "2", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["head of garlic", "black pepper", "adobo seasoning", "sugar", "vinegar", "salt"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1377.2 [FatContent] 105.4 [SaturatedFatContent] 35.8 [CholesterolContent] 402.6 [SodiumContent] 1241.4 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 97.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wash meat with vinegar and lemon juice. Place all ingredients in blender. Pat dry the meat. Season the meat with the marinade. Add the salt to the skin. Let marinate 1 day before. Place in oven at 350 cover with foil. After 4 hours uncover and let the skin get crispy raising the temperature to 450.
[Name] Clams in Butter Garlic Herb [AuthorId] 2001521893 [AuthorName] Tiffany Marie [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-05T20:55:00Z [Description] Make and share this Clams in Butter Garlic Herb 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/2001521893/KF1zir88ROushx8BjSe9_20170504_231459.jpg" [RecipeCategory] < 60 Mins [Keywords] "Steam" [RecipeIngredientQuantities] ["1/2", "2", "1", "5", "1", "1"] [RecipeIngredientParts] ["red pepper flakes", "lemons", "garlic", "butter", "oregano"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 106.0 [FatContent] 9.7 [SaturatedFatContent] 6.1 [CholesterolContent] 25.4 [SodiumContent] 86.6 [CarbohydrateContent] 5.2 [FiberContent] 0.8 [SugarContent] 0.6 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Puree the garlic. Melt the butter in a large skillet. Wash the clams. Place the clams into the skillet until they open cover with lid on medium flame. Add the rest of the ingredients reducing flame cover for 5 mins. Eat alone or with linguini.
[Name] Philly Cheesesteak Sliders [AuthorId] 2001522299 [AuthorName] Vina R. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-05-05T20:56:00Z [Description] Easy meal or snack. Original recipe found at http://www.cookingpanda.com/content/get-recipe-philly-cheesesteak-sliders [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/71/LrVPunr6SlSkF4OF1kIO_20180111_205709.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/531471/JgOd0Rx4RqatDiEdfSFj_20180813_200649.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/14/71/TBeGsqT9upnu5Tx52lfQ_20170505_172836.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", "12", "3"] [RecipeIngredientParts] ["mayonnaise", "olive oil", "green pepper", "onion", "provolone cheese", "butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 206.6 [FatContent] 13.7 [SaturatedFatContent] 7.6 [CholesterolContent] 56.8 [SodiumContent] 294.4 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 18.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1] Preheat oven to 375 degrees Fahrenheit. 2] Cut the sheet of Hawaiian rolls horizontally with a serrated knife. Place bottoms in a parchment-lined, oven-safe baking dish. You want the parchment to hang over a bit. Spread mayonnaise on rolls. 3] Heat olive oil in a skillet over medium-high heat. Add onions and green peppers. Cook for 5 minutes until tender. Add steak. Season with salt and pepper. Cook steak until tender. Remove from heat. 4] Top rolls with 6 slices of provolone cheese, cooked steak, green peppers, onions and 6 more slices of provolone cheese. Place roll tops over steak and brush with melted butter. 5] Bake for 20 minutes, or until top has browned and cheese has fully melted.
[Name] Red Eye Gravy [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-05-05T20:56:00Z [Description] Make and share this Red Eye Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "2"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "sweet paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.9 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 4041.6 [CarbohydrateContent] 46.5 [FiberContent] 3.0 [SugarContent] 39.6 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 7 3/4 cups [RecipeInstructions] Mix in a med pot at low temp until the sugar melts. Serve hot as a side gravy. Allow the gravy to cool then you can use as a marinade for hams steaks.
[Name] Smoky Whiskey Beef Marinade [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-05-05T20:57:00Z [Description] Make and share this Smoky Whiskey Beef Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["Accent seasoning", "red onion", "onion powder", "soy sauce", "Kitchen Bouquet", "garlic", "black pepper", "kosher salt", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.0 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1457.7 [CarbohydrateContent] 4.2 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] In a mason jar, add all ingredients and cover. Shake well to mix. Marinade steaks at least one hour before use.
[Name] OAMC Honey Dijon Chicken (Quick & Easy, Freezer to Crockpot) [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-05-06T19:01:00Z [Description] Make and share this OAMC Honey Dijon Chicken (Quick & Easy, Freezer to Crockpot) recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "Healthy", "High In...", "Freezer", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "honey", "Dijon mustard", "black pepper", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.1 [FatContent] 4.2 [SaturatedFatContent] 0.9 [CholesterolContent] 96.8 [SodiumContent] 427.5 [CarbohydrateContent] 12.5 [FiberContent] 0.4 [SugarContent] 11.7 [ProteinContent] 32.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into a labeled, gallon-sized freezer bag. Thaw overnight in refrigerator (in a bowl]. Cook on 'low' crockpot setting for 4-6 hours or until chicken is cooked completely. Serve with whatever you like! (we like broccoli & brown rice with this meal.
[Name] LEMON CHARLOTTE..only 4 Ingredients [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-07T03:40:00Z [Description] Make and share this LEMON CHARLOTTE..only 4 Ingredients 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/jg0fTptmRiMzBJMc4FcY_lemon%20charlotte%201.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "300", "1", "400"] [RecipeIngredientParts] "sponge cake fingers" [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 18.4 [SaturatedFatContent] 11.5 [CholesterolContent] 68.9 [SodiumContent] 77.4 [CarbohydrateContent] 29.6 [FiberContent] 0.1 [SugarContent] 27.5 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] line the base of a 22 cm. (8 1/2\"] springform tin with baking paper. line around the sides of the springform tin with some sponge fingers, cut a small bit off one end of each to make them stand upright, flat side down, in the tin. cut to fit if needed. cover the base with more sponge fingers, cutting to fit. beat the cream and condensed milk together, slowly adding lemon juice. will thicken then go a bit runnier with the last lot of juice. place 1/3 of the filling over sponge fingers. another layer of sponge fingers. another 1/3 of filling. another layer sponge fingers and last of the filling. refrigerate for at least 8 hours or over night. decorate as desired. I used whipped cream, strawberries and slices of lemon.
[Name] CHEESE AND SPINACH CRESCENTS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-05-07T03:54:00Z [Description] these are great as a snack dipped in sweet chilli sauce or as a side dish with your favourite pasta. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/LLwYsTcFSe6S4soF9zxb_spinach.jpg" [RecipeCategory] < 60 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["200", "200", "80", "2", "5"] [RecipeIngredientParts] ["feta cheese", "fresh spinach", "eggs", "puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.2 [FatContent] 29.3 [SaturatedFatContent] 9.7 [CholesterolContent] 38.0 [SodiumContent] 336.9 [CarbohydrateContent] 28.4 [FiberContent] 1.0 [SugarContent] 0.9 [ProteinContent] 9.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 190 Celsius line baking trays with baking paper. mix the feta and tasty cheese together with the spinach. lightly beat the egg then mix it into the spinach and cheese. cut each sheet of pastry into 4 squares. on the bottom of each square, cut 7 slits, 1/4 the way up each square. divide the mix evenly between the 20 squares. about 1 heaped teaspoon each. brush a little milk down the sides and across the slits of each square. starting at the top of each square, roll up like a swiss roll should be about 3 roll overs. seal each edge with a fork. shape each roll into a crescent and place on baking trays and lightly brush with a little more milk. cook for 25 - 30 minutes or until golden. serve hot.
[Name] Keto Cream Cheese Frosting [AuthorId] 159841 [AuthorName] Linda in Madison [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-07T13:30:00Z [Description] Make and share this Keto Cream Cheese Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "salted butter", "icing sugar", "vanilla", "stevia"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.4 [FatContent] 17.4 [SaturatedFatContent] 10.3 [CholesterolContent] 51.6 [SodiumContent] 158.8 [CarbohydrateContent] 6.2 [FiberContent] 0.0 [SugarContent] 5.9 [ProteinContent] 1.8 [RecipeServings] 12.0 [RecipeYield] 2 Cups [RecipeInstructions] In a medium bowl, beat the cool cream cheese until smooth. Add the sweetener and beat until lightened in texture. Beat in the vanilla until completely incorporated. Add the butter, beating again until the mixture is whipped together and nice and light. Adjust sweetness with more powered sweetener or stevia to taste. Refrigerate until ready to use. beat until light and fluffy before using.
[Name] Mei Fun [AuthorId] 2001194892 [AuthorName] Michael M. [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2017-05-07T16:43:00Z [Description] This is a base Mei Fun recipe which you can add the protein of choice to and served with Asian condiments to be added as desired. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "3/4", "4", "1/2", "2", "4", "1", "1 1/4", NA] [RecipeIngredientParts] ["shiitake mushrooms", "soy sauce", "cornstarch", "carrot", "Chinese cabbage", "mung bean sprouts", "scallion", "chicken broth", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.9 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 406.8 [CarbohydrateContent] 38.8 [FiberContent] 2.7 [SugarContent] 4.2 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak mushroom is a bowl of cold water for 3 hours, or until softened. Drain and squeeze out excess liquid. Slice and set aside. Soak rice noodles in cold water for 2 minutes. Drain and set aside. In a small bowl, mix together soy sauce, and cornstarch. Set aside. Heat 2 teaspoons vegetable oil in a wok or similar on medium high heat. Add carrot and stir for a minute. Add cabbage and some salt, stirring and tossing until softened (but still al dente]. Add bean sprouts and scallion and toss until well mixed and bean sprouts are just cooked. Remove to a bowl/plate and set aside. Return wok/pot to the medium high heat with 2 teaspoons vegetable oil. (Add protein of choice if so desired and stir fry until almost done.] Add mushrooms and stir for about a minute. Add the chicken broth, rice noodles, and pinch of salt. Stir until noodles are evenly moistened. (You won’t see extra liquid though.]. Turn off the flame and stir in the vegetables. Check and add salt to taste. (Rice noodles can be difficult to toss with vegetables because they clump together. Sometimes I use two sets of chopsticks to evenly distribute.]. Cover with a lid and rest for 5 minutes. Serve with choice of condiments (vinegar, oyster sauce or sriracha or or sambal] for guests to add on their own. Store any left-overs in an airtight container in the fridge. It will last for a week. You can reheat in the microwave.
[Name] Pioneer Woman Watermelon Pico De Gallo (Watermelon Salsa) [AuthorId] 674022 [AuthorName] ChefDLH [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-07T20:45:00Z [Description] This is a chunky, dip your chips in, salsa. Although it has jalapeno in it, it is a deliciously addictive refreshing bite, but not a traditional blended salsa. Ree Drummond, Pioneer Woman, explains it best with her comment "First of all, I endured great agony over what to call this unbelievably delicious and delightful concoction that’s as scrumptious with a bowl of tortilla chips as it is served on top of grilled chicken or fish. Most normal people would call it Watermelon Salsa. And technically, that would be correct. Salsa, after all, is technically a garnish or sauce made with uncooked vegetables or fruit. But salsa, to me, is…well, salsa. Pureed. Liquidy. Saucy. The soupy stuff you dip your chips in. Now, Pico de Gallo, on the other hand, is chunky. Colorful. Lovely, gorgeous, and fresh." Choose for yourself. Either way people will scarf it up at a potluck or summer party. Enjoy! ChefDLH [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["lime", "fresh cilantro", "green bell pepper", "red bell pepper", "yellow bell pepper", "red onion", "seedless watermelon", "salt", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.4 [FatContent] 5.5 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 192.5 [CarbohydrateContent] 31.7 [FiberContent] 2.8 [SugarContent] 12.9 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Chop or dice all watermelon, cilantro, onions and peppers. Seed and take out the membranes of the jalapenos and finely dice. Measure salt. Squeeze the lime juice into the large bowl. Throw the jalapenos, cilantro, bell peppers, red onions and watermelon into a large bowl with lime juice and toss together. Add the salt, taste with a chip and adjust as needed.
[Name] BBQ Chicken Crust Pizza [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-05-08T01:42:00Z [Description] Make and share this BBQ Chicken Crust Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/8", "1/16", "6", "1", "1/4", "2"] [RecipeIngredientParts] ["ground chicken", "mozzarella cheese", "garlic powder", "kosher salt", "black pepper", "barbecue sauce", "gouda cheese", "sweet onion", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.0 [FatContent] 25.4 [SaturatedFatContent] 9.1 [CholesterolContent] 130.7 [SodiumContent] 595.5 [CarbohydrateContent] 10.3 [FiberContent] 0.3 [SugarContent] 6.6 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] 4 pizzas [RecipeInstructions] Heat oven to 400 degrees F. Line a baking sheet with parchment. In a large bowl, stir together ground chicken, 1/2 cup of the mozzarella, garlic powder, salt and pepper. Spray prepared baking sheet/parchment and your hands with non-stick cooking spray. Form chicken mixture into 4 pizza \"crusts\" by forming a round patty and flattening them out on the baking sheet. Bake for 20 minutes (pour off juices about half way through cooking]. While chicken is cooking, saute onions in the olive oil until tender. Remove chicken from oven and heat broiler. Thinly spread 1 Tbsp. of BBQ sauce on each pizza. Top pizza with remaining mozzarella and gouda cheeses. Top pizza with onions. Drizzle each pizza with 1/2 Tablespoon of BBQ sauce. Broil for 2 minutes to melt cheese - make sure the parchment paper doesn't get too close to the broiler.
[Name] Overnight Pizza Dough [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT10M [PrepTime] PT24H30M [TotalTime] PT24H40M [DatePublished] 2017-05-08T02:02:00Z [Description] Adapted from the recipe for Roberta's Pizza Dough from the New York Times. Roberta's is a very famous pizza joint in NYC. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["153", "153", "8", "2", "4", "202"] [RecipeIngredientParts] ["flour", "all-purpose flour", "fine sea salt", "active dry yeast", "olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.9 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 778.5 [CarbohydrateContent] 58.6 [FiberContent] 2.2 [SugarContent] 0.2 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] 2 pizza crusts [RecipeInstructions] ["In mixer bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil, and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with dough hook, gradually incorporating the dry into the wet. After about 3 minutes, when the wet and dry are well combined, turn off the mixer and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.", "Turn the mixer back on and knead the mixture for about 3 minutes. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass; add a teaspoon of flour at a time if it seems too wet. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust—and flavor. One ball with make one thin-crust 12” pizza, enough to serve 2 people generously. The other one can be frozen and used another time; thaw in refrigerator for several hours.", "TO COOK: Preheat oven to 450 or 500 F., with baking stone on center rack; allow to heat at least 45 minutes.", "Place ball of dough on a floured counter, cover loosely with plastic wrap. When dough is a puffy, after about 30 minutes, gently press with fingertips and stretch it into a 12” circle - it will most likely be uneven in shape. Don’t roll with a rolling pin, as that flattens all the bubbles and lightness in the dough. Lift the round, stretch the top edge gently, and let the weight pull it larger. Sprinkle a peel or rimless baking sheet with some semolina or cornmeal and AP flour. Place stretched dough onto peel, allow to rest 5 - 10 minutes. Spread crust with 3-4 oz. pizza sauce, any meat or veggie toppings, and 4 oz. grated mozzarella. Slide from peel onto heated stone , bake for 8-10 minutes until cheese begins to brown and crust is nicely browned. If you are using cooked meat topping, you can bake it without cheese for about 5 minutes to heat through and firm up the crust, then add cheese and bake for another 5 minutes." ]
[Name] Butternut Squash Soup [AuthorId] 235842 [AuthorName] Vic Krishnan Kannan [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-05-08T10:10:00Z [Description] Make and share this Butternut Squash Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/235842/aT3jOT6QROACVcs1JlUU_18402645_10155290213131202_4086511276116506712_n.jpg" [RecipeCategory] Vegetable [Keywords] ["Asian", "European", "Weeknight", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "10", "3", NA] [RecipeIngredientParts] ["tomatoes", "vegetable broth", "apple cider vinegar", "olive oil", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.8 [FatContent] 11.7 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 13.6 [CarbohydrateContent] 31.9 [FiberContent] 5.9 [SugarContent] 7.2 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the skin of the butternut squash (or can substitute it with it's poorer cousin the humble Pumpkin]. Also, clean out the seeds and flesh at the core and discard. Chop up the butternut squash and the tomatoes and place it in a baking tray. Dribble 2 table spoons of olive oil and bake it in the oven at 160 degrees for an hour. When taken out of the oven, the butternut squash would have softened and the tomatoes become mushy. Pour out the vegetable stock (prefer Heinz brand as low in sodium] and bring it to boil. Pop in the baked vegetables into the stock and bring it to boil. Switch off the burner and wait for it to reach room temperature. Add the Apple Cider Vinegar and use a hand-held blender (personally using Braun MQ735 for the purpose] and puree the vegetables in the stock until it reaches a smooth and shiny consistency. Reheat the soup on very low fire. Roast the pumpkin seeds with a few drops of oil until they start popping. Before serving, use the pepper mill to season the soup with black pepper. Garnish with the roasted pumpkin seeds and olive oil. Serve with home-baked bread. Say a prayer for the chef before you enjoy your soup.
[Name] Charishma's Penne Pasta With a Dash of Herbs...a Herbal Twist! [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-05-08T13:57:00Z [Description] Here's a delicious new pasta I recently came up with which was well enjoyed by everyone at home. The flavour of the herbs makes this a perfect side dish or snack. We just loved it for its simplicity and delicate taste. No over-powering and no excess of anything. Just perfect as it should be. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "8 -10", "3", "1 1/2", "3", "1 1/2", "2", "2 -3", "2", "4 -5", "2 -3"] [RecipeIngredientParts] ["penne pasta", "water", "salt", "rosemary", "fresh basil leaves", "oregano", "onions", "tomatoes", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 646.2 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 186.9 [CarbohydrateContent] 143.7 [FiberContent] 20.8 [SugarContent] 5.3 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the penne pasta in plenty of water in a large and flat bottomed dish. In the meantime, prepare the masala mixture for the pasta. To do so, take a wide bottom pan or skillet. Heat 2 tablespoons of oil in it. Once the oil is hot, add the garlic cloves (finely chopped] and the sliced onions. Mix well and cook on low-medium heat for 7-10 minutes or until the onions turn translucent. In the meantime once the pasta has been soaked for around 10-15 minutes, drain out all the water and replenish with about 10 cups of fresh water. All the pasta should be soaked in the water, so if you put more water then that is fine. Add 2 tbsps of oil and 3 dashes of salt to the pasta. Now, to the masala mixture, please add the herbs, that is, the oregano, rosemary, fresh basil leaves and the pizza seasoning.alongwith salt to taste. Mix well. Allow the pasta to cook on medium flame for about 10 minutes, stirring about every 5 minutes, till the pasta is cooked completely (It should be soft in the middle and this is called al dente]. Drain out the water completely. Rinse the cooked pasta under running tap water (preferably cold temperature]. Fold in the tomatoes(finely chopped] and mix thoroughly. Stir in about 1 cup of water. Allow to cook on low flame until all of the mixture becomes like one combined well cooked mixture in appearance. Add the drained pasta to the masala mixture and mix thoroughly from bottom to top, ensuring that all the pasta is well coated with the masala mixture. Serve hot and relish it to the last bite!
[Name] Cauliettes Mushroom Gratin [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-08T14:19:00Z [Description] Love carbs but hate what it does to your mid-section? Consider trying a trendy substitute to the typical comfort foods. Vegetables like zucchini, carrots, spaghetti squash and cauliflower are tasty ways to continue enjoying your favourite foods. This yummy recipe uses cauliflower to thicken the sauce for a lighter version gratin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/rgoQLVXSQhmqsi19QfRh_89462H.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["0.5", "3/4", "1/4", "1/4", "1/4", "1", "0.5", "1/4", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["cauliflower", "milk", "vegetable broth", "parmesan cheese", "salt", "garlic powder", "cayenne pepper", "cauliflower", "onion", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.4 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 23.0 [SodiumContent] 382.8 [CarbohydrateContent] 9.6 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Microwave Mann's Cauliflower Cauliettes covered for 6 minutes, until very soft. Split the Cauliettes in half and use half for the sauce and half for the main ingredients. Sauté onion until soft, then set aside. Sauté mushrooms in olive oil until slightly brown, then set aside. Pre-heat oven to 350°F. Purée all the sauce ingredients in food processor or blender until very smooth. Set aside. Mix cooked Cauliettes, cooked onions, and cooked mushrooms with sauce. Spread in shallow baking dish (8” to 10” diameter]. Sprinkle cheese on top. Bake for 20 minutes, until bubbling at edges and starting to turn golden brown on top. For freeze ahead: Prepare as above using two 2-quart casserole dishes. Allow dish to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 minutes or until warmed. Sprinkle with extra cheese before serving if desired.
[Name] Cauliettes Mushroom Gratin [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-08T14:24:00Z [Description] Love carbs but hate what it does to your mid-section? Consider trying a trendy substitute to the typical comfort foods. Vegetables like zucchini, carrots, spaghetti squash and cauliflower are tasty ways to continue enjoying your favourite foods. This yummy recipe uses cauliflower to thicken the sauce for a lighter version gratin. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/VKlWDcxSb2mnFAVBcAOc_89462H.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["0.5", "3/4", "1/4", "1/4", "1/4", "1", "0.5", "1/4", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["cauliflower", "milk", "vegetable broth", "parmesan cheese", "salt", "garlic powder", "cayenne pepper", "cauliflower", "onion", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.4 [FatContent] 9.2 [SaturatedFatContent] 4.4 [CholesterolContent] 23.0 [SodiumContent] 382.8 [CarbohydrateContent] 9.6 [FiberContent] 2.4 [SugarContent] 3.0 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Microwave Cauliettes covered for 6 minutes, until very soft. Split the Cauliettes in half and use half for the sauce and half for the main ingredients. Sauté onion until soft, then set aside. Sauté mushrooms in olive oil until slightly brown, then set aside. Pre-heat oven to 350°F. Purée all the sauce ingredients in food processor or blender until very smooth. Set aside. Mix cooked Cauliettes, cooked onions, and cooked mushrooms with sauce. Spread in shallow baking dish (8” to 10” diameter]. Sprinkle cheese on top. Bake for 20 minutes, until bubbling at edges and starting to turn golden brown on top. For freeze ahead: Prepare as above using two 2-quart casserole dishes. Allow dish to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 minutes or until warmed. Sprinkle with extra cheese before serving if desired.
[Name] Jackfruit Sliders [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-05-08T18:55:00Z [Description] Make and share this Jackfruit Sliders 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/2001386140/MwhSRNHBSACi5ocKNCVr_Screen%20Shot%202017-05-08%20at%202.54.46%20PM.png" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "1", "1/4", "1", "1", "2", "1 1/2", "1", "1", "1", "1 1/2", "2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["coconut oil", "barbecue sauce", "olive oil", "vegan mayonnaise", "yellow onion", "garlic cloves", "Dijon mustard", "Worcestershire sauce", "adobo sauce", "liquid smoke", "molasses", "soy sauce", "ketchup", "tomato paste", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.1 [FatContent] 14.6 [SaturatedFatContent] 4.6 [CholesterolContent] 3.6 [SodiumContent] 1727.0 [CarbohydrateContent] 67.0 [FiberContent] 4.3 [SugarContent] 32.0 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Jackfruit: Warm 1 tablespoon of oil in a saucepan or skillet on medium-high heat. Add the jackfruit, then pour the barbecue sauce over it, and stir well to coat. Reduce the heat to low, and cook the jackfruit in the sauce for 20 minutes, until the sauce reduces and the jackfruit has taken on the flavors from the sauce. To assemble the sliders toast the buns on each side. Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ jackfruit. Serve immediately. Chipotle BBQ Sauce: Heat oil in a medium-sized saucepan on medium heat. Add the onion and garlic, then sauté until the onions starts to become translucent. Add the remaining ingredients, and stir well to combine. Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes. Using an immersion blender (or standing blender], blend the mixture until it becomes a thick sauce. Use immediately or store the BBQ sauce for up to 1 week.
[Name] Vegan Sweet Potato Curry [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-05-08T19:10:00Z [Description] Make and share this Vegan Sweet Potato Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "2", "2", "0.5", "1", "1 1/2", "1/2 - 1", "1/4", "1"] [RecipeIngredientParts] ["coconut", "yellow onion", "garlic cloves", "curry powder", "red bell pepper", "sweet potatoes", "broccoli", "tofu", "coconut milk", "vegetable broth", "salt", "cilantro", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.4 [FatContent] 17.4 [SaturatedFatContent] 13.5 [CholesterolContent] 0.0 [SodiumContent] 359.3 [CarbohydrateContent] 28.1 [FiberContent] 6.6 [SugarContent] 7.0 [ProteinContent] 8.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet or pot heat the oil on medium-high heat.", "Add the onions and garlic, and cook until onions are translucent, about 3 minutes.", "Stir in the curry powder to toast for 30 seconds.", "Add the pepper, sweet potatoes, broccoli, tofu, coconut milk, and water + bouillon or broth.", "Bring it to a simmer, and cook on medium-low for 20 minutes, or until the sweet potatoes are tender.", "Season to taste with salt, and remove from the heat.", "Serve the curry with rice and garnish with fresh cilantro and a squeeze of lime juice." ]
[Name] Black Bean Hemp Burgers [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-05-08T19:13:00Z [Description] I recently rekindled my love of black bean burgers. Once you try this recipe you’ll understand how it happened. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/A5Ppy5QeTES6Q9lLgSiw_HempBurgers_3.jpg" [RecipeCategory] Beans [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1/4", "2", "2", "2", "1 1/2", "1", "1", "1/2", "6", "2", "1", "1/2"] [RecipeIngredientParts] ["red onion", "brazil nut", "garlic cloves", "chili powder", "cumin", "sea salt", "black beans", "cilantro", "quick-cooking oats", "arugula", "butter lettuce", "avocado", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.0 [FatContent] 33.8 [SaturatedFatContent] 6.5 [CholesterolContent] 0.0 [SodiumContent] 1467.7 [CarbohydrateContent] 75.5 [FiberContent] 20.2 [SugarContent] 7.2 [ProteinContent] 23.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350° and line a baking dish with parchment paper. Also grab a large mixing bowl, and your food processor. Add the red pepper and onion to the food processor, and pulse until minced. Pour into the large mixing bowl. Add the brazil nuts, seeds, garlic cloves, chili powder, cumin, and sea salt to the food processor, and blend until it has combined into a grainy mixture. Pour into the mixing bowl with the onion and pepper. Add the beans and cilantro to the processor, and blend until almost smooth (a few chunks of bean is okay]. Pour into the mixing bowl. Pour your oats into the mixing bowl with the other ingredients, and stir well to combine. The oats will expand and help hold the burgers together. Form into tight palm-sized patties, and place each onto the baking sheet. Bake for 25 minutes. Remove from the oven and use a spatula to flip each burger. Continue baking for another 10 minutes. Serve with ciabatta, avocado, cucumber, and arugula.
[Name] Vegan “Crab” Cakes [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-08T19:17:00Z [Description] Made with hearts of palm, chickpeas, and Old Bay seasoning these "crab" cakes are a hit with everyone. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/ZNWuP2tScKkFCS5pF4js_067-1024x682.jpg" [RecipeCategory] Crab [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "2", "1", "1", "1"] [RecipeIngredientParts] ["chickpeas", "hearts of palm", "vegan mayonnaise", "vinegar", "Dijon mustard", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.9 [FatContent] 4.1 [SaturatedFatContent] 0.7 [CholesterolContent] 2.4 [SodiumContent] 670.6 [CarbohydrateContent] 32.8 [FiberContent] 5.4 [SugarContent] 1.8 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture. Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine. Place the remaining ½ cup of panko in a shallow dish. Heat an oil coated skillet on medium-high heat. Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish. Pan fry for 3 minutes on each side. Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel. Serve with a dollop of vegan mayo and fresh greens.
[Name] Spicy Celery Giardiniera [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-08T21:31:00Z [Description] Make and share this Spicy Celery Giardiniera recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1/2", "1/4", "1", "1", "1", "1", "2", "2", "1", "1/2", "2"] [RecipeIngredientParts] ["celery", "olive oil", "red wine vinegar", "fresh flat-leaf parsley", "coriander powder", "chili powder", "salt", "black pepper", "garlic", "chilies", "chile", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.2 [FatContent] 27.3 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 416.8 [CarbohydrateContent] 4.9 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 1.0 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] Mix together all ingredients in a nonreactive bowl. Marinate for 48 hours at room temperature, or longer in the refrigerator. Apply to your favorite sandwich, burger or meal.
[Name] Asiago Peppercorn Ranch Sandwich Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-08T21:32:00Z [Description] Make and share this Asiago Peppercorn Ranch Sandwich Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "4", "2", "1", "1", "1", "2", "2", "2", "2", "2", "1/3", "1/2", "3"] [RecipeIngredientParts] ["mayonnaise", "cream cheese", "lemon juice", "Dijon mustard", "onion powder", "dried dill", "dried parsley", "dried chives", "garlic powder", "fresh coarse ground black pepper", "Worcestershire sauce", "asiago cheese", "buttermilk", "anchovy fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.8 [FatContent] 10.4 [SaturatedFatContent] 5.7 [CholesterolContent] 35.0 [SodiumContent] 278.6 [CarbohydrateContent] 6.0 [FiberContent] 0.7 [SugarContent] 2.8 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] 1.\tCombine all ingredients in mixer with a whisk, mixing well. Refrigerate well before use.
[Name] Easy Hickory Burger Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2017-05-08T21:32:00Z [Description] Make and share this Easy Hickory Burger Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2"] [RecipeIngredientParts] ["chili sauce", "ketchup", "hickory liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1054.4 [CarbohydrateContent] 19.1 [FiberContent] 2.8 [SugarContent] 13.9 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients in a bowl. Bottle and refrigerate.
[Name] Come Back Angry Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-08T21:32:00Z [Description] Make and share this Come Back Angry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "1 1/2", "2", "3", "1", "3"] [RecipeIngredientParts] ["barbecue sauce", "chipotle hot sauce", "mayonnaise", "chili powder", "pickle juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 424.2 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 3.2 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Mix all ingredients in a large bowl. Bottle and refrigerate overnight before use.
[Name] Spicy Thai BBQ Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-05-08T21:33:00Z [Description] This sauce is great on chicken, shrimp or just about anything you want. It is spicy but you could leave the serrano out if you want it milder. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["ketchup", "soy sauce", "green curry paste", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1004.0 [CarbohydrateContent] 15.9 [FiberContent] 0.3 [SugarContent] 13.8 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] In a small pot, combine all ingredients on med heat. Stir until the curry paste has melted. Lower to a simmer for 10 minutes or until thick.
[Name] Firecracker Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2017-05-08T21:33:00Z [Description] Make and share this Firecracker Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["mayonnaise", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.8 [FatContent] 2.8 [SaturatedFatContent] 1.6 [CholesterolContent] 10.5 [SodiumContent] 88.1 [CarbohydrateContent] 15.1 [FiberContent] 0.5 [SugarContent] 14.0 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 3 cups [RecipeInstructions] Mix all ingredients in a bowl. Bottle and refrigerate overnight before use.
[Name] Rotisserie Chicken Rub [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2017-05-08T21:33:00Z [Description] Make and share this Rotisserie Chicken Rub recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "6", "2", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["salt", "dark chili powder", "onion powder", "garlic powder", "black pepper", "brown sugar", "dry mustard", "paprika", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.1 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 9568.0 [CarbohydrateContent] 12.9 [FiberContent] 4.6 [SugarContent] 3.3 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Mix all ingredients together in a bowl. Store in a sealed container.
[Name] Kraft Tuna Mac [AuthorId] 1273533 [AuthorName] whimsyontap [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-08T21:34:00Z [Description] Make and share this Kraft Tuna Mac recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["Tuna", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["cheese", "mayonnaise", "butter", "solid white tuna", "garlic bagel chips", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.3 [FatContent] 25.4 [SaturatedFatContent] 11.4 [CholesterolContent] 76.2 [SodiumContent] 1040.2 [CarbohydrateContent] 8.2 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 29.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cook pasta in salted water to very al dente. In the last few minutes of pasta cooking time toss the frozen peas into the boiling water. Drain. Meanwhile in a medium sized oven proof bowl, add soup, milk, mayonnaise and the contents of cheese flavor package and stir until smooth. Add half of the parmesan cheese and the tuna and mix, breaking up any large chunks of tuna. Add pasta to bowl and without stirring add butter slices and allow hot pasta to melt the butter. When butter has melted, mix well. Top the casserole with the remaining parmesan cheese and then the crushed bagel chips. Bake casserole until browned and bubbling 25 to 30 minutes.
[Name] Doggo Jello [AuthorId] 2000911149 [AuthorName] Skylar H. [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-05-08T21:35:00Z [Description] This is a simple, extremely healthy jello made for dogs. I always like to shout out "DOGGO!" with a hand gesture whenever my dog walks into a room, so that's how I came up with the name. I realized how unhealthy the store-bought canned dog food was (and dog treats) and needed to find healthy recipes instead. So this is a jello that you can use as a nice treat or you can add it to your dogs dry food to make it healthier and yummier. (I use two squares and reduce her food by half.) I know my dog loves it and I hope yours does too! Ingredients can be changed to fit your dog's taste buds. But cheese is very unhealthy for them so please avoid that. Whatever you put in the jello, research it first to see if it's healthy for them. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000911149/0uJMe7TRKOLtHogKNjJf_doggo%20about%20to%20eat%20doggo%20jello.jpg" [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Kid Friendly", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, NA, NA, "1 -2", "1", "1", "3", "1/4"] [RecipeIngredientParts] ["celery", "carrot", "green beans", "ghee", "gelatin", "beef broth", "chicken broth", "boiling water", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.6 [SodiumContent] 18.5 [CarbohydrateContent] 0.2 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.7 [RecipeServings] 60.0 [RecipeYield] 60 cubes [RecipeInstructions] ["Cut up veggies and meat finely and cook in a small skillet with 1-2 tablespoons ghee or coconut oil for 5-10 minutes (or until lightly brown].", "Pour boiling water into a large bowl and slowly add gelatin, stirring quickly. Add broth, veggies/meat and almond (peanut] butter to gelatin mixture.", "Pour mixture into a 9x13 inch baking dish and put it in the refrigerator for 3 hours.", "Once gelatin is firm, cut into cubes and store in the fridge until ready to use.", "Edit: you can use silicone molds for this recipe too, but make sure that your mixture has cooled at least to the point it doesn't burn your finger. Silicone isn't healthy and can be harmful to your dogs health if heated." ]
[Name] Bacon Stuffed Mushrooms [AuthorId] 1800113841 [AuthorName] SAG508 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-05-08T21:35:00Z [Description] Make and share this Bacon Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["20", "4", "1/2", "1/4", NA, "1/4", "1", "1", "1/4", "1/4", "1/2", "6 -8"] [RecipeIngredientParts] ["white mushrooms", "bacon", "onion", "carrot", "mushroom stems", "ground black pepper", "garlic clove", "red wine", "fresh thyme", "mozzarella cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.9 [FatContent] 9.2 [SaturatedFatContent] 3.7 [CholesterolContent] 37.1 [SodiumContent] 192.5 [CarbohydrateContent] 9.0 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] 12 Mushrooms [RecipeInstructions] Preheat oven to 375 degrees Fahrenheit. Remove stems from mushrooms. Chop stems finely and reserve. Place mushroom caps in a baking dish. In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan and place on a paper towel-lined plate. Leave bacon grease in pan. Add onions and carrots, turning heat down if needed to keep onions from burning. Cook for 3-4 minutes or until onions are translucent and carrots are softening. Add chopped mushroom stems, pepper, garlic, and finely diced chicken. Continue to cook, stirring frequently, until mushrooms are cooked. Add red wine and increase heat to medium-high. Continue to cook and stir until nearly all of the liquid is gone. Remove from heat and stir in thyme. Pour mixture into a bowl to cool slightly. Add cheese and cooked bacon and stir to combine. Using a spoon, fill mushroom caps with this mixture - it’s okay if they overflow a little. Sprinkle Panko bread crumbs over mushrooms. Bake for 20 minutes or until golden brown. Let cool to touch and serve.
[Name] Buffalo Chicken Mozzarella Sticks [AuthorId] 1800113841 [AuthorName] SAG508 [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2017-05-08T21:35:00Z [Description] Make and share this Buffalo Chicken Mozzarella Sticks recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "2", "1/2", "2", "1", "1", "2", "6", "3"] [RecipeIngredientParts] ["cream cheese", "chicken", "mozzarella cheese", "cheddar cheese", "all-purpose flour", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.4 [FatContent] 36.1 [SaturatedFatContent] 18.7 [CholesterolContent] 277.5 [SodiumContent] 2096.7 [CarbohydrateContent] 76.2 [FiberContent] 4.1 [SugarContent] 5.7 [ProteinContent] 34.4 [RecipeServings] 6.0 [RecipeYield] 20 Sticks [RecipeInstructions] In a bowl, combine all the ingredients with a fork until smooth and evenly mixed. Transfer to an 8×8 baking dish lined with parchment paper. Smooth the mixture out with a spatula so that it’s evenly spread in the dish. Freeze until solid, at least one hour. Working quickly, remove the solid mixture from the sheet and cut into 4-inch x 1-inch rectangles (there should be 16 in an 8×8 dish]. One by one, bread each stick by coating in flour, then dredging in egg and then bread crumbs. Dip once more in the egg, then once more in the bread crumbs, and transfer to a baking dish. Heat the oil to 375°F/190°C. Carefully lower about three or four of the coated sticks into the oil and fry for about 30 seconds, until golden brown. Continue this until all of the sticks are fried. Serve warm with ranch dip.
[Name] Gnocchi W/ Creamy Pesto Sauce [AuthorId] 2001526628 [AuthorName] David M. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-05-08T21:36:00Z [Description] Make and share this Gnocchi W/ Creamy Pesto 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/submissions/recipe/2001526628/ms8zTMHjQiaLUB7XJyB4_media-20170316.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "4", "3", "3", "1/4", "1/4", "2"] [RecipeIngredientParts] ["cherry tomatoes", "heavy cream", "basil pesto", "salt", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.4 [FatContent] 12.4 [SaturatedFatContent] 7.6 [CholesterolContent] 43.1 [SodiumContent] 373.3 [CarbohydrateContent] 2.9 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook gnocchi in boiling salted water 2-4 mins, or until floating. Transfer to saucepan on low heat and add tomatoes, pesto, heavy cream, stirring well until sauce is heated through. Add parmesan, salt and pepper to taste, and serve immediately.
[Name] Brazilian Fruit Salad [AuthorId] 635632 [AuthorName] Clara Marie Vlogs [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-08T21:36:00Z [Description] Make and share this Brazilian Fruit Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Brazilian", "South American", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["10", "10", "3", "3", "12", "1", "3", "4", "4", "6", "6", "1/2"] [RecipeIngredientParts] ["red grapes", "green grapes", "kiwi fruits", "strawberries", "papaya", "mangoes", "pears", "apples", "bananas", "oranges", "fresh pineapple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.0 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.2 [CarbohydrateContent] 45.9 [FiberContent] 5.1 [SugarContent] 34.9 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 1 Bowl [RecipeInstructions] ["Wash the fruits and peel. Squeeze 2 oranges or the equivalent of 1/2 cup of juice and pour into a bowl.", "Cut the fruits in very small pieces. (Be sure to cut off the white part of the oranges before slicing it since it can turn the entire salad sour.].", "The smaller the pieces, the tastier the salad since you will be able to pick up a larger variety of fruits in each spoonful.", "Mix all of the fruits well and put the salad in the refrigerator until you're ready to serve it. Serve in the hallowed out half of a pineapple." ]
[Name] Gurabi [AuthorId] 1564249 [AuthorName] Snezyla21 [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2017-05-08T21:37:00Z [Description] Make and share this Gurabi recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "16", "32"] [RecipeIngredientParts] ["unsalted butter", "sugar", "vanilla extract", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.2 [FatContent] 5.0 [SaturatedFatContent] 2.4 [CholesterolContent] 9.8 [SodiumContent] 8.8 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 1.0 [RecipeServings] 200.0 [RecipeYield] 200 Cookies [RecipeInstructions] Preheat over to 380 degrees. Combine Butter, Sugar, and Vanilla in Mixer -- Start mixer on low setting and increase to high until Fluffy. Reduce speed back to low-med and add Shredded Almonds…Once combined, remove mixture to a large bowl. A little at a time, add the Flour into the mixture by hand until combined…If mixture is too soft to shape cookies add regular unbleached Flour. Flour your board and roll dough out to about 1/4\" thick. Spray cookie sheet with non-stick cooking spray. Dip cookie cutter in flour and cut out shapes. Re-roll dough and cut out cookies until all dough is used. Place cookes on cookie sheet and bake for about 12-14 minutes…This depends on your oven so keep an eye on them. While cookies are still warm but not hot, dip each cookie in Sugar.
[Name] Reforma Torta [AuthorId] 1564249 [AuthorName] Snezyla21 [CookTime] PT12M [PrepTime] PT0S [TotalTime] PT12M [DatePublished] 2017-05-08T21:37:00Z [Description] Make and share this Reforma Torta recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "20", "6", "2", "8", "1", "1 1/2", "1", "1", "8"] [RecipeIngredientParts] ["sugar", "flour", "vanilla", "walnuts", "unsalted butter", "sugar", "walnuts", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10449.2 [FatContent] 772.1 [SaturatedFatContent] 305.0 [CholesterolContent] 976.1 [SodiumContent] 1407.5 [CarbohydrateContent] 810.7 [FiberContent] 49.0 [SugarContent] 695.7 [ProteinContent] 182.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For Cake -- In mixer, combine egg whites and sugar, then add vanilla and walnuts -- When well combined add flour. Pour evenly into 4-13x9 banking pans and bake at 380 degrees for about 12-15 minutes then let cool completely. For Filling -- Whip butter and set aside -- In large saucepan combine Chocolate, sugar, shredded walnuts, and vanilla until chocolate is melted and everything is incorporated. Set aside to cool -- Once cooled combine with the whipped butter -- You don't want the butter to melt so do not add them together while hot. Then layer together to form cake and sprinkle with additional shredded walnuts!
[Name] Chili Chicken Fingers [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-05-09T00:52:00Z [Description] Make and share this Chili Chicken Fingers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/k0y9Xp7dQQqDVFscWUCJ_9.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1/4", "1", "1/2", "1/2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["flour", "garlic powder", "cumin", "chili powder", "dried oregano", "dried parsley", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.9 [FatContent] 28.5 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 176.0 [CarbohydrateContent] 23.4 [FiberContent] 2.5 [SugarContent] 1.5 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat oven to 400 degrees. Coat bottom of large pan with olive oil. Trim fat from chicken breasts and cut into 1/2\" slices. Mix together bread crumbs, flour, garlic powder, red pepper, cumin, chili powder, oregano, and parsley. Whisk eggs with water. Coat chicken pieces with egg wash and bread crumb mixture. Place in oiled pan and bake in preheated oven for 20 minutes. Remove from oven and turn chicken. Return to oven and bake for an additional 15 to 20 minutes or until chicken is nicely browned. Place chicken fingers on paper towels to absorb excess oil. Serve with mild barbecue or dipping sauce. Serves 4.
[Name] Sun Dried Tomato Ranch Rolls for Bread Machine [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2017-05-09T03:44:00Z [Description] These are great with taco soup or corn chowder. This recipe works with a smaller, 1 lb bread machine (like a Zoshi). [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1/2", "1", "0.5", "2", "1", "1", "2 1/2", "1"] [RecipeIngredientParts] ["milk", "butter", "egg", "honey", "salt", "sun-dried tomatoes", "bread flour", "whole wheat flour", "wheat gluten"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.4 [FatContent] 10.1 [SaturatedFatContent] 5.7 [CholesterolContent] 54.2 [SodiumContent] 308.2 [CarbohydrateContent] 36.2 [FiberContent] 3.4 [SugarContent] 3.8 [ProteinContent] 7.5 [RecipeServings] 6.0 [RecipeYield] 12 rolls [RecipeInstructions] Put all ingredients in bread machine and set for dough setting. When dough is ready, cut dough into 12 equal pieces. Shape into balls and place in greased 9 x 13 pan. Let rise in warm area (you can turn oven on to warm, then turn off oven and put rolls in to rise] for 30 minutes or until rolls have nearly doubled in size. Bake at 350 degrees for 15-18 minutes until golden on top and slightly browned on bottom. Brush with melted butter and serve warm.
[Name] SWEET GREEN SMOOTHIE RECIPE [AuthorId] 2000739557 [AuthorName] Don C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-09T11:14:00Z [Description] Spring clean your nutrition with this delicious, nutrient rich sweet green smoothie recipe. Featuring almond milk, Betsy's Best Almond Butter, apple, grapes, and a banana you won't even notice the spinach. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "4", "1/4", "3/4"] [RecipeIngredientParts] ["banana", "grapes", "apple", "fresh spinach leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.1 [CarbohydrateContent] 16.1 [FiberContent] 1.7 [SugarContent] 11.1 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] 2 Cups [RecipeInstructions] Take your blender. Blend it for a while. Serve it.
[Name] Juicy Slow Cooker Chicken Breast. [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2017-05-09T14:13:00Z [Description] A smart way to always have really tasty cooked chicken waiting for your next meal. Who ever thought you cook get juicy chicken breasts from the Slow Cooker. A new discovery for me that I wanted to share. It worked very well with frozen chicken breasts,. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/20480/K8jZzZJ5SpyQLc30D88E_Chicken%20breasts.jpg" [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "1/4", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "onion powder", "garlic powder", "poultry seasoning", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.3 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 56.6 [SodiumContent] 259.5 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Sprinkle both sides of chicken with seasoning listed here or your choice.", "Place your seasoned chicken in a single layer into the bottom of your slow cooker.", "Add chicken broth; there isn't much because we don't want the chicken to boil.", "Set your Slow Cooker at Low for 3.00 to 3.30 hours; 170* depending on the appliance.", "After 2 hours flip chicken breasts over.", "It is now ready to enjoy or cut up and save for a future recipe or even save in the freezer. You can shred for 3 forks to make fast Pulled Chicken." ]
[Name] Jerk Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2017-05-09T17:01:00Z [Description] Make and share this Jerk Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "5 -6", "6 -8", "3/4", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["onion", "ginger", "habanero peppers", "garlic cloves", "green onions", "brown sugar", "thyme", "soy sauce", "vinegar", "water", "Kitchen Bouquet", "ground allspice", "blackstrap molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.0 [FatContent] 11.1 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 815.3 [CarbohydrateContent] 24.8 [FiberContent] 1.2 [SugarContent] 20.1 [ProteinContent] 2.3 [RecipeServings] 10.0 [RecipeYield] 3 cups [RecipeInstructions] Place all ingredients in blender and puree to a thick sauce. Let it sit overnight before use. Marinate meat overnight.
[Name] Cinnamon Rolls [AuthorId] 2001142930 [AuthorName] Mikah L. [CookTime] PT19M [PrepTime] PT15M [TotalTime] PT34M [DatePublished] 2017-05-09T20:43:00Z [Description] Make and share this Cinnamon Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "6", "1/3", "1/4", "1/8", "1 1/3", "2", "1/2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "pecans", "salt", "powdered sugar", "milk", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.7 [FatContent] 4.2 [SaturatedFatContent] 2.1 [CholesterolContent] 17.4 [SodiumContent] 126.7 [CarbohydrateContent] 20.2 [FiberContent] 0.7 [SugarContent] 10.8 [ProteinContent] 1.9 [RecipeServings] 24.0 [RecipeYield] 24 rolls [RecipeInstructions] Preheat oven to 375ºF. Unroll crescent rolls and separate each dough portion along center perforation to form 4 rectangles. Crease the opening between the (2] triangles on all 4 of the rectangles. Stir butter, brown sugar, sugar, and the pecans (optional] all together. Spread the mix on the dough. Roll Up Starting long ways to form a log. Cut 6 - 1 inch rolls for each of the 4 logs. Place the cinnamon rolls about a quarter inch apart in 2 - 8 inch round cake pans. Place the rolls in the oven, and Bake for 14-19 minutes until golden brown on top. Stir together powdered sugar, milk, vanilla, and salt. Refrigerate for 10-15 minutes, or until the rolls are baked. Cool the rolls 5 minutes, and drizzle the cold icing over the warm rolls! Enjoy!
[Name] Indian Meatballs [AuthorId] 2001528642 [AuthorName] Nico D. [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2017-05-09T20:46:00Z [Description] Make and share this Indian Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["minced beef", "lamb", "onion", "garlic", "fresh chili pepper", "ground cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.5 [FatContent] 39.4 [SaturatedFatContent] 15.4 [CholesterolContent] 175.4 [SodiumContent] 334.7 [CarbohydrateContent] 8.0 [FiberContent] 2.0 [SugarContent] 1.6 [ProteinContent] 49.0 [RecipeServings] 4.0 [RecipeYield] 12 balls [RecipeInstructions] Mix together all ingredients. Form small balls roughly the size of golf balls. Refrigerate for an hour. Deep fry in hot oil. Drain, and serve with a hot chili sauce or yoghurt dressing.
[Name] Home Made Rice-A-Roni With Fresh Spices [AuthorId] 2001453557 [AuthorName] richard_placervill [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2017-05-09T20:50:00Z [Description] For thoes of us that like Rice-a-Roni but read the ingredient list and wish to avoid all those additives. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "2", "2", "1/4", "2", "5", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["long grain rice", "butter", "chicken broth", "beef broth", "milk", "chicken breasts", "ground beef", "mushrooms", "onion", "turmeric", "parsley", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.4 [FatContent] 18.8 [SaturatedFatContent] 8.3 [CholesterolContent] 85.1 [SodiumContent] 642.6 [CarbohydrateContent] 43.8 [FiberContent] 1.6 [SugarContent] 2.7 [ProteinContent] 29.0 [RecipeServings] 3.0 [RecipeYield] 3 Cups [RecipeInstructions] In a large heavy frying pan sauté vermicelli until golden brown. Add spices and sauté another minute. Add rice, chicken broth, ground chicken. Bring to boil,. Cover and reduce heat to a low simmer. Cook until rice is tender and broth is absorbed. (15 – 20 minutes]. Stir in milk. Let stand about 2 minutes. Serve with vegetables.
[Name] Mustard and Brown Sugar-Rubbed Salmon [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT6M [PrepTime] PT10M [TotalTime] PT16M [DatePublished] 2017-05-09T23:08:00Z [Description] Found this in an old issue of Runner's World Magazine and we can't get enough of it! Super easy to make and use. Use as much or little on your salmon according to your tastes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/13/nUlPlbBiSwGthAq9YlXQ_IMG_0304_Moment%20(2).jpg" [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2", "1/4", "4", "1"] [RecipeIngredientParts] ["dark brown sugar", "salt", "black pepper", "ground cumin", "mustard powder", "salmon fillets", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 7089.4 [FatContent] 243.8 [SaturatedFatContent] 43.9 [CholesterolContent] 2340.5 [SodiumContent] 17809.3 [CarbohydrateContent] 116.6 [FiberContent] 3.0 [SugarContent] 107.4 [ProteinContent] 1045.4 [RecipeServings] nan [RecipeYield] 1/4 CUP RUB [RecipeInstructions] Stir together the sugar, salt, pepper, cumin, and mustard in a small bowl. Press the sugar mixture evenly onto the top surface of the fish. Heat the oil in a large nonstick skillet over medium heat. Cook the fish, rub side down, for 4 minutes or until the rub dissolves and darkens slightly (being careful not to burn]. Flip the fish and cook for 3 minutes or until the fish is opaque. This is awesome on the grill. DO NOT OVERCOOK THE FISH!
[Name] Homemade Creamy Irish Cream [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-10T02:26:00Z [Description] My wife loves Baileys Irish Cream and we have gone to a ketogenic diet, so I wanted to quit having to run to the store for more Baileys and I wanted to see if I could improve on the flavor and texture of the famous Irish Cream. My wife believes this is creamier and a few friends that don't like Irish whiskey claim they love this. I've kept it in the refrigerator for a week or two with no problems so far. Rarely lasts that long. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/8IjKzDRR9V1cRALrnktw_20170509_190215_001.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/3", "1/8", "1", "2", "1"] [RecipeIngredientParts] ["heavy whipping cream", "vanilla extract", "instant coffee powder", "instant coffee powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.8 [FatContent] 35.9 [SaturatedFatContent] 22.2 [CholesterolContent] 130.5 [SodiumContent] 62.8 [CarbohydrateContent] 7.8 [FiberContent] 0.2 [SugarContent] 3.1 [ProteinContent] 2.3 [RecipeServings] 5.0 [RecipeYield] 750 ml [RecipeInstructions] Place all the liquid ingredient into a blender. Add the dry ingredients. Blend until totally mixed. Using a funnel, pour into a decorative bottle, chill and consume!
[Name] Toothpick Beef Taquitos [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-05-10T14:49:00Z [Description] I made my own ground beef by grinding beef brisket, and I made salsa using my salsa recipe, but this certainly works perfectly well with prepared ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/Ry6dlmVwSR6l8RGDNMxL_IMG_0730.JPG" [RecipeCategory] Cheese [Keywords] ["Meat", "Mexican", "For Large Groups", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "4", "1", "1", "1", "1", "1", "1", "2", "1", "30", "4"] [RecipeIngredientParts] ["ground beef", "onion", "bell pepper", "garlic cloves", "cumin", "chili powder", "cayenne pepper", "white pepper", "file powder", "kosher salt", "cheddar cheese", "salsa", "corn tortillas", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.5 [FatContent] 11.6 [SaturatedFatContent] 3.8 [CholesterolContent] 28.5 [SodiumContent] 211.8 [CarbohydrateContent] 12.2 [FiberContent] 1.9 [SugarContent] 0.7 [ProteinContent] 9.2 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] ["Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.", "Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.", "If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.", "Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.", "Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.", "Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.", "Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks." ]
[Name] Peach Cobbler Ice Cream Cake [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT50M [PrepTime] PT13H [TotalTime] PT13H50M [DatePublished] 2017-05-10T19:57:00Z [Description] Make and share this Peach Cobbler Ice Cream Cake recipe from Food.com. 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[RecipeCategory] Ice Cream [Keywords] "Dessert" [RecipeIngredientQuantities] ["1/2", "1 1/2", "3", "1", "1 1/2", "1/8", "1/4", "1/4", "1", "2", "1", "1", "3", "2", "1", "3/4", "1 3/4", "2", "2", "1", "1", "1/4", "3", "1/2", "2", "1/4", "2", "1", "1/4", "2", "7", "1", "2", "1/4", NA, "2", "2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sour cream", "Bourbon", "all-purpose flour", "baking soda", "salt", "unsalted butter", "buttermilk", "unsalted butter", "granulated sugar", "vanilla ice cream", "granulated sugar", "water", "heavy cream", "Bourbon", "vanilla bean", "salt", "unsalted butter", "powdered sugar", "milk", "vanilla extract", "salt", "canola oil"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 1527.3 [FatContent] 64.8 [SaturatedFatContent] 39.7 [CholesterolContent] 223.7 [SodiumContent] 951.4 [CarbohydrateContent] 228.6 [FiberContent] 3.7 [SugarContent] 170.2 [ProteinContent] 11.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside. To Make the Pound Cake: Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely. To Make the Peach Jam Layer: In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use. To Make the Cobbler Biscuit Pieces: In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely. To Assemble the Peach Ice Cream Layers: Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. To Make the Caramel: Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It’ll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use. To Assemble the Cake: Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours. To Make the Butter Cream: Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags. Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake. Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping. To Grill the Peaches: Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact. To Decorate the Top of the Cake: Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.
[Name] Sautéed Corn and Mushrooms [AuthorId] 2001329932 [AuthorName] JMDGamotia [CookTime] PT5M [PrepTime] PT7M [TotalTime] PT12M [DatePublished] 2017-05-10T20:42:00Z [Description] This new side dish is made with corn and mushrooms and cooked with butter to make it look appetizing. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/17/4MYfe34QK2Xi7IsUJz8D_IMG_1205.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001329932/w2VEvSWRVyHZ5NTPmd0v_IMG_1205.JPG"] [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 2/3", "1 3/4", "1", "3"] [RecipeIngredientParts] ["corn kernels", "garlic powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.2 [FatContent] 13.1 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 108.9 [CarbohydrateContent] 39.5 [FiberContent] 4.8 [SugarContent] 0.8 [ProteinContent] 6.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Sauté the corn kernels and mushrooms in butter, leaving them hot. Add garlic powder to the sauté. Mix well. Serve hot with other dishes.
[Name] Chopped Antipasto Salad [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-10T20:48:00Z [Description] Servings: 1 • Size: 1 salad • Points +: 7 pts • Smart Points: 6 Calories: 254 • Fat: 16 g • Carb: 19.5 g • Fiber: 7.5 g • Protein: 16 g • Sugar: 3 g Cholest: 37.5 mg Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99 [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1", "4", "1", "1/4", "1/4", "1/3", "1/4", "4", "2", "1", "1", NA] [RecipeIngredientParts] ["romaine lettuce", "cherry tomatoes", "red onion", "cucumber", "mozzarella cheese", "prosciutto", "olive oil", "red wine vinegar", "fresh black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.6 [FatContent] 3.3 [SaturatedFatContent] 1.2 [CholesterolContent] 5.5 [SodiumContent] 412.9 [CarbohydrateContent] 5.3 [FiberContent] 1.4 [SugarContent] 2.4 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy! Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.
[Name] Blackstrap Burgers [AuthorId] 2001530443 [AuthorName] Blackstrap Bob [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-10T20:48:00Z [Description] Make and share this Blackstrap Burgers 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/2001530443/mDhd2O3TBeKIzB3v90i8_IMG_20170401_182729.jpg" [RecipeCategory] Meat [Keywords] ["Summer", "Savory", "Memorial Day", "< 30 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "mushroom", "garlic", "light brown sugar", "soy sauce", "Worcestershire sauce", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.1 [FatContent] 17.1 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 369.6 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 4.0 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] 6 Burgers [RecipeInstructions] Dump everything in a bowl and mix it up with your bare, motor-oil-stained hands. Separate into 6 equally-sized meaty gibbets, then flatten into patties. Or just make one really big patty. Throw that cow on the grill and cook to taste.. Make sandwiches. I suggest using butter-toasted, mayonnaise-slathered whole-wheat buns and topping with bacon, cheddar cheese, sauteed mushrooms and onions, lettuce, fresh tomato, and more lettuce. In that order. Also good with nothing but bacon and melted Brie. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness and turn you into a barbarian.
[Name] Cheeze Bread [AuthorId] 2001415211 [AuthorName] YummyButterBurger [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2017-05-10T20:49:00Z [Description] Make and share this Cheeze Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1"] [RecipeIngredientParts] "cheese" [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 37.6 [FatContent] 2.8 [SaturatedFatContent] 1.7 [CholesterolContent] 7.3 [SodiumContent] 109.7 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put In A Pan, Cook Until Golden Brown Both Sides. Enjoy! and -- With Love!
[Name] Omelet [AuthorId] 1802712684 [AuthorName] sanjay43 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-05-10T20:50:00Z [Description] Make and share this Omelet 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/53/15/21/g5dGVHCRVWN61wJwcZgg_omelet1.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/21/MHaYLHefT6OCDbYWZ5bS_omelet2.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802712684/KV3Mr6D7S4mc7ZPJGreM_omelet1.jpeg"] [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Russian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "2", "1", "20", "50", "3"] [RecipeIngredientParts] ["eggs", "flour", "milk", "salt", "butter", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.5 [FatContent] 17.3 [SaturatedFatContent] 6.0 [CholesterolContent] 204.5 [SodiumContent] 527.2 [CarbohydrateContent] 6.7 [FiberContent] 0.2 [SugarContent] 0.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] 1 1 [RecipeInstructions] Whisk 6 eggs in a bowl. Add Flour. Add Milk. Add diced butter. Mix the contents. Mix all the ingredients to form a homogeneous liquid. Add diced Dill to the bowl and mix the contents. Pour vegetable oil into the large pan. Heat the large pan over a low flame. Pour the mixed content over the pan. Cook it for 20 minutes. Flip the omelet and cook it 15 ~ 30 minutes until golden brown.
[Name] Roasted Garlic Burger Spread [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-05-10T22:54:00Z [Description] Make and share this Roasted Garlic Burger Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "3", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic", "lemon juice", "black pepper", "horseradish", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.9 [FatContent] 9.2 [SaturatedFatContent] 4.6 [CholesterolContent] 24.9 [SodiumContent] 93.0 [CarbohydrateContent] 7.3 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 2.5 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] Cut garlic heads in half and place the halves cut side up. Drizzle cut sides with oil and salt in a foil pouch. Roast @300 degrees for 60 minutes. Allow to cool and squeeze the garlic into a food processor. Puree until mostly smooth. Add remaining ingredients and process until well blended. Refrigerate.
[Name] Mon Chéri Chocolate Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-05-11T12:54:00Z [Description] This easy, brownie-like cake is studded with chocolate pralines filled with juicy sour cherry immerged in liquor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/J6X4OhTcQrCvZIVnqe7E_EC_Mon%20Ch%C3%A9ri%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["200", "100", "120", "5", "1", "200", "1.75", "1", "12"] [RecipeIngredientParts] ["butter", "dark chocolate", "light muscovado sugar", "eggs", "vanilla extract", "cake flour", "dry yeast", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.2 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 113.1 [SodiumContent] 202.4 [CarbohydrateContent] 31.0 [FiberContent] 2.2 [SugarContent] 10.0 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Melt chocolate and butter over very low heat, stirring until completely melted and combined. Remove from heat and stir in sugar. Add eggs and vanilla extract to the chocolate mixture, stirring constantly. Mix the flour with salt and yeast, add to the chocolate batter and mix to combine. Pour the batter into the greased and floured small rectangular baking pan (23x17 cm]. Unwrap chocolate pralines and insert them evenly into the batter (each slice of cake should have a chocolate praline in the middle]. Bake for 30-35 minutes in the oven preheated to 180°C. Check with a toothpick if done. Allow the cake to cool in the pan, then cut into squares and serve.
[Name] Broccoli Smoked Gouda Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-11T15:24:00Z [Description] Make and share this Broccoli Smoked Gouda Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/Cz3JBdPkRKatS0HcS9Ya_IMG_0731.JPG" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "4", "3", "24", "1", "4", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "flour", "broccoli", "russet potato", "reduced-sodium chicken broth", "half-and-half", "smoked gouda cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.0 [FatContent] 14.0 [SaturatedFatContent] 6.8 [CholesterolContent] 37.8 [SodiumContent] 305.8 [CarbohydrateContent] 21.8 [FiberContent] 3.7 [SugarContent] 3.0 [ProteinContent] 13.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly. Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture. Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half. Transfer everything to a blender and blend until smooth. Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.
[Name] Okinawa Miso Rice Ball Using Tuna (Abura Miso Onigiri) [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-05-12T01:29:00Z [Description] Abura miso is a type of seasoned miso which is common in the Okinawa region of Japan. Traditionally, abura miso is made from fat part of pork but for this recipe I've used canned tuna. Abura miso has many uses and since it is very tasty it would be enough to eat a small amount with a cup of rice for lunch or even dinner. In this recipe, you'll learn how to make rice ball (onigiri in Japanese) with abura miso filling. [Images] character(0) [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Japanese", "Asian", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "4", "1", "60", "2"] [RecipeIngredientParts] ["miso", "brown sugar", "tuna", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 915.8 [FatContent] 4.6 [SaturatedFatContent] 1.1 [CholesterolContent] 11.4 [SodiumContent] 1251.6 [CarbohydrateContent] 190.5 [FiberContent] 4.5 [SugarContent] 28.8 [ProteinContent] 23.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine the miso paste, sugar and awamori then mix well. Drain the can of tuna if it still contains oil or water. Heat a pan using medium heat then add the tuna. Lower the heat then add the miso paste mixture then continue stirring. Turn off the heat once the ingredients are well combined. Do not cook too much or else the miso will lose its taste or will have a different smell. Let it cool before using. To make the rice ball, you will first need to wet your hands with water. It would be helpful if you prepare a bowl of water and a clean towel near you when making onigiri. The water will prevent the rice from sticking to your hands while the towel can be used to wipe your hands. Once your hands are wet, spoon out about a handful of rice and put it at the top of the palm of your hands. Put about a teaspoon of the abura miso in the middle then press the rice so the filling will be covered with rice in the middle. You can form a ball-like shape onigiri with the abura miso filling in the middle. Use one palm of your hand to support the base of the onigiri. The other hand will help to shape the onigiri into a somewaht-triangular shape. Press firmly but not too much. Just enough so that the onigiri will hold its shape and will not break. Do not press too firmly as the rice might become hard when the rice ball cools down completely. Cut out a rectangle from the nori sheet big enough so that it will reach the middle part of each side of the rice ball holding the base. Press the nori sheet onto the rice ball then wait for it to stick with the rice then you can serve.
[Name] Strawberry Banana Mother's Day Muffins [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-05-12T18:55:00Z [Description] Strawberry Banana Mother's Day Muffins are an easy, delicious breakfast in bed for the special lady in your life! Give Mom a treat on Mother's day with this delicious treat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/OoCu6iwCS12QPFyjQ3xE_16.jpg" [RecipeCategory] Breakfast [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1", "1", "3", "1"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "brown sugar", "sugar", "vanilla", "egg", "bananas", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.0 [FatContent] 8.4 [SaturatedFatContent] 5.1 [CholesterolContent] 35.8 [SodiumContent] 107.2 [CarbohydrateContent] 41.0 [FiberContent] 1.6 [SugarContent] 21.5 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Heat oven to 350 degrees. Mash bananas in a medium sized bowl and set aside. Beat together butter and sugars. Beat in egg. Sift together flour and baking powder. Add to butter/sugars/egg mixture. Beat well. Fold in mashed bananas and sliced strawberries. Grease 12 muffin tins or use paper liners. Fill tins right to the top with batter. Bake at 350 degrees for 25 minutes or until toothpick inserted in a muffins comes out clean. 12 Large Muffins.
[Name] Mexican Taco/Enchilada Seasoning Mix With Cocoa Option [AuthorId] 177443 [AuthorName] BecR2400 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-12T19:23:00Z [Description] Spice up your favorite taco meat filling, enchiladas, Mexican layered dips etc with this yummy seasoning mix. The cocoa option uses unsweetened cocoa powder and is excellent in red sauce (vs green sauce) enchilada dishes. Feel free to adjust amounts to your taste. Note: "couple dashes" did not take so I made them 1/8 teaspoon. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "No Cook", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1 -2", "1/2", "1", "1", "1", "1", "1", "1/8", "1/8", "1/8", "1 -2"] [RecipeIngredientParts] ["kosher salt", "ground black pepper", "chili powder", "cayenne", "cumin powder", "sage", "oregano", "garlic powder", "onion powder", "coriander powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 324.0 [CarbohydrateContent] 1.7 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk seasonings to combine. Sprinkle mixture on your favorite dishes such as taco meat filling, taco salad, enchiladas, or Mexican layered dips. Store any leftover seasoning mix in a tight lidded container in a cool location away from direct sunlight.
[Name] Macaroni Cheese [AuthorId] 2001531699 [AuthorName] janinevanwillingh [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-05-12T21:52:00Z [Description] Make and share this Macaroni Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["500", "400", "250", "2", "10", "2", NA, "1", NA] [RecipeIngredientParts] ["macaroni", "chicken", "salt", "pepper", "onion", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.6 [FatContent] 18.2 [SaturatedFatContent] 8.4 [CholesterolContent] 72.2 [SodiumContent] 633.1 [CarbohydrateContent] 48.9 [FiberContent] 2.2 [SugarContent] 2.3 [ProteinContent] 18.3 [RecipeServings] 8.0 [RecipeYield] 2 10 [RecipeInstructions] Boil Macaroni in water no oil stir halfway through. fry onion till transparent add cut up chicken cook till half done. add chicken stock. cook for 5 mins. add marmite salt and pepper. once cooked through add cream. you can beat cream but I prefer adding it just like that from the fridge. cook for 1 minute, then mix with macaroni literally stir it and top with cheese, place in microwave or oven for minimum 5 minutes. you can add garlic and origanum for more flavour.
[Name] Lemon Roasted Chicken [AuthorId] 2001502269 [AuthorName] Alex B. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-05-12T21:54:00Z [Description] Make and share this Lemon Roasted Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001502269/rlXVmhTc6yBkJp5z1qvg_IMG_1178.JPG" [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", NA, "1", "1", "10", NA, NA, "1/4"] [RecipeIngredientParts] ["whole chicken", "lemon", "garlic cloves", "olive oil", "fresh rosemary", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 997.1 [FatContent] 70.7 [SaturatedFatContent] 20.2 [CholesterolContent] 325.1 [SodiumContent] 307.0 [CarbohydrateContent] 8.5 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 77.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees Fahrenheit. Check your chicken's cavity for giblets and remove those. Rinse the chicken with water and pat dry with a paper towel. Place the chicken an a cast iron skillet. Rub the outside of the chicken with olive oil. Slice the onion and lemon and place around the chicken. Take a wedge of the lemon and a slice of the onion and place in the chicken's cavity. Add a few of the garlic cloves and sprig of rosemary. Place the remaining garlic cloves and a few sprigs of rosemary around the chicken in the pan. Finally, thoroughly salt and pepper the outside of the chicken. Pour approximately 1/4 cup of water in the bottom of the pan before placing in the oven. When the chicken reaches 165 degrees, it's done. This should take about 1 to 1.5 hours, depending on the size of the chicken.
[Name] Yukon Gold Smash [AuthorId] 2001502269 [AuthorName] Alex B. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-12T21:56:00Z [Description] Make and share this Yukon Gold Smash recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8 -10", NA, NA, "1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "olive oil", "kosher salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.1 [FatContent] 23.3 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 213.5 [CarbohydrateContent] 54.8 [FiberContent] 4.9 [SugarContent] 2.4 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the Yukon gold potatoes in a pot of boiling water with skin on. Heavily salt the boiling potatoes. When the potatoes are fully cooked (about 30 to 40 minutes], drain the water and leave the potatoes in the pot. Using a hand masher, thoroughly mash the potatoes with their skin. Add a drizzle of olive oil and the stick of butter. Thoroughly combine. Salt to taste and serve.
[Name] Sweet Whipped Cream [AuthorId] 2001502269 [AuthorName] Alex B. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-12T21:57:00Z [Description] Make and share this Sweet Whipped Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3"] [RecipeIngredientParts] "confectioners' sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 372.3 [FatContent] 36.9 [SaturatedFatContent] 23.1 [CholesterolContent] 132.7 [SodiumContent] 40.8 [CarbohydrateContent] 9.5 [FiberContent] 0.0 [SugarContent] 6.0 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Using a mixer with a whisk attachment, whip the heavy cream until slightly firm peaks. Thoroughly fold in the confectioners sugar and serve.
[Name] Grocery Store Beefy Bagel Dip [AuthorId] 139706 [AuthorName] Beer2179 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-12T21:57:00Z [Description] When I worked as a bagger at a supermarket as a teenager, I used to buy a single serving of this from the deli on literally every lunch break. It is one of my personal favorites and always gets destroyed around the holidays. I've made it with and without MSG and I feel it benefits from it. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "1 3/4", "1/2", "2", "2", "1 1/2", "3", "10"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "dried dill", "dried parsley flakes", "beef", "bagels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 500.4 [FatContent] 23.2 [SaturatedFatContent] 10.8 [CholesterolContent] 41.7 [SodiumContent] 606.4 [CarbohydrateContent] 58.5 [FiberContent] 2.7 [SugarContent] 1.9 [ProteinContent] 13.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients -- Chill at least three hours. Serve with your chopped bagels. Crackers and pita bread aren't bad either. *People also report good results with Hormel Dried Beef. Can also use onion, sesame, multigrain, and poppy seed bagels with good results, but plain is my favorite. Chill bagels along with dip before serving, do not toast them.
[Name] Cloud Bread [AuthorId] 2001533281 [AuthorName] charlottefay [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-05-12T21:57:00Z [Description] Make and share this Cloud Bread recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "3", "1/4", "1"] [RecipeIngredientParts] ["eggs", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.0 [FatContent] 2.9 [SaturatedFatContent] 0.9 [CholesterolContent] 111.6 [SodiumContent] 91.8 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.8 [RecipeServings] 5.0 [RecipeYield] 10 10 [RecipeInstructions] ["Preheat your oven to 150°C.", "Separate your egg whites from the egg yolks.", "Mix egg yolks with greek yogurt. Add a pinch of salt to taste (this is optional].", "Whisk egg whites with baking power until stiff peaks form.", "Fold egg white mixture into egg yolk mixture. Do this in 3 batches.", "Spoon ten circles of mixture onto a lined baking tray and bake for 20-30 minutes. Make sure to keep watch as they tend to burn easily.", "Let it completely cool before eating.", "You can also store them refrigerated in an air-tight container for up to 5 days." ]
[Name] Spinach Souffle Chicken Dish [AuthorId] 35848 [AuthorName] SuzieQue [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-05-12T21:58:00Z [Description] Make and share this Spinach Souffle Chicken Dish recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "6", "2", "2", "1", "1", "1/4", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["spinach souffle", "boneless chicken breast halves", "olive oil", "white rice", "milk", "swiss cheese", "onion", "Dijon mustard", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.3 [FatContent] 38.5 [SaturatedFatContent] 16.5 [CholesterolContent] 248.6 [SodiumContent] 1148.9 [CarbohydrateContent] 73.6 [FiberContent] 3.5 [SugarContent] 3.8 [ProteinContent] 51.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Saute chicken breasts in oil until golden brown. It will finish cooking in the oven.", "Combine souffle, rice, milk, 1/2 Celsius swiss cheese, onion, mustard and salt in a large bowl and stir well. Spread in bottom of 9 x13 baking dish. Place browned chicken on top of spinach mixture.", "Combine breadcrumbs, butter and remaining swiss cheese in small bowl. Sprinkle evenly over casserole. Cover with aluminum foil.", "Bake in preheated 375 over for 25 minutes, remove cover and continue baking for 35 - 40 minutes." ]
[Name] Moroccan Lamb Stew With Prunes [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT45M [PrepTime] PT1H55M [TotalTime] PT2H40M [DatePublished] 2017-05-13T22:51:00Z [Description] Make and share this Moroccan Lamb Stew With Prunes recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "3", "1/2", "4", "1", "1", "1", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["lamb stew meat", "ground coriander", "ground cumin", "ground ginger", "salt", "fresh ground pepper", "olive oil", "yellow onion", "tomato paste", "chicken broth", "cinnamon stick", "canned chick-peas", "dried pitted prunes", "apricot", "carrots", "couscous"] [AggregatedRating] nan [ReviewCount] nan [Calories] 927.1 [FatContent] 30.5 [SaturatedFatContent] 8.6 [CholesterolContent] 244.8 [SodiumContent] 1623.3 [CarbohydrateContent] 71.5 [FiberContent] 7.9 [SugarContent] 9.8 [ProteinContent] 87.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Instant pot: Saute meat and spices, then onion. 30 minutes on high with lamb and onion, then 15 minutes on high with veggies and prunes. . Spread lamb on a large sheet tray and pat dry. In a small bowl, stir together coriander, cumin, ginger, 2 teaspoons salt, and 1/2 teaspoon pepper, then sprinkle over lamb and toss well to coat. Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Arrange 1/3 of lamb in pot in a single layer and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Transfer lamb to a large bowl; set aside. Repeat with rest of lamb, adding 1 tablespoon olive oil for each batch. Add onions to pot, reduce heat to medium, and cook, stirring often, until softened and golden brown, about 10 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in broth, scraping up any browned bits. Return lamb and its accumulated juices to pot. Add 2 cups water, cinnamon, and 1 teaspoon salt; stir well and bring to a boil. Cover pot with lid and cook in oven until lamb is just tender, about 1 1/2 hours. Uncover pot; stir in chickpeas, dried fruit, and carrots. (Add more water if stew seems dry.] Cover pot; continue to cook until lamb is very tender, about 45 minutes. If desired, uncover pot and cook until thickened, 20 to 25 minutes more. About 15 minutes before serving, prepare couscous following package directions. Remove stew from oven; discard cinnamon. Season to taste with salt and pepper. Ladle stew over couscous; serve.
[Name] Peanut Butter Chocolate Buttercream Frosting [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT28M [PrepTime] PT5M [TotalTime] PT33M [DatePublished] 2017-05-14T03:36:00Z [Description] Make and share this Peanut Butter Chocolate Buttercream Frosting 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/171084/TqTozhplTkCNubIQCLoc_Preachers%20Choc%20Cake.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "3/4", "3/4", "1", "2 1/2", "2 -3"] [RecipeIngredientParts] ["Crisco shortening", "unsalted butter", "cocoa powder", "peanut butter", "vanilla", "confectioners' sugar", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.6 [FatContent] 13.0 [SaturatedFatContent] 4.8 [CholesterolContent] 11.9 [SodiumContent] 38.8 [CarbohydrateContent] 15.7 [FiberContent] 1.4 [SugarContent] 13.0 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In large mixing bowl whip together the Crisco and butter for 7 minutes on high until completely blended and light and fluffy. Add the cocoa powder and peanut butter, beat for for another 7 minutes on high, scrape bowl often. Add vanilla and beat for another 7 minutes. Add the confectioner's sugar and beat for another 7 minutes. The frosting should be light and fluffy and hold its shape well. If needed add more confectioner's sugar or if too dry and stiff, add a tablespoon of cream as needed to get the consistency you need. This is enough frosting to frost 1 9x13 cake, 24 cupcakes or 2 - 9-inch round layered cake.
[Name] Instant Pot Italian Meatballs [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2017-05-14T21:01:00Z [Description] Make and share this Instant Pot Italian Meatballs recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/37/BUJNqyDS6alcZmOnSLh0_instant-pot-italian-meatballs_6048.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/37/6pCZvDZGRuqSBLivtCNA_instant-pot-italian-meatballs_6024.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/37/QTKg6WOhSSmlBz5hYndf_instant-pot-italian-meatballs_6039.jpg"] [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1", "1/3", "2", "1", "2", "1", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["ground beef", "ketchup", "egg", "onions", "parsley", "oregano", "garlic powder", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.4 [FatContent] 15.9 [SaturatedFatContent] 5.7 [CholesterolContent] 85.0 [SodiumContent] 882.4 [CarbohydrateContent] 23.9 [FiberContent] 3.8 [SugarContent] 13.1 [ProteinContent] 18.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place marinara sauce in the bottom of the Instant Pot. Combine remaining ingredients together. Shape into meatballs and place on top of the sauce, stacking the meatballs as necessary. Lock the lid and cook for 5 minutes on Manual. Allow to naturally release for 10 minutes. Serve over pasta or make toasted meatball subs!
[Name] NUTELLa CRUMBLE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-05-14T22:46:00Z [Description] Make and share this NUTELLa CRUMBLE 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/bUsesqkSGskBQRu747gn_nutella%204.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["400", "100", "150", "50", "2", "400"] [RecipeIngredientParts] ["flour", "sugar", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.9 [FatContent] 33.4 [SaturatedFatContent] 25.9 [CholesterolContent] 86.6 [SodiumContent] 190.3 [CarbohydrateContent] 85.1 [FiberContent] 4.7 [SugarContent] 42.0 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] line the base of a 24 cm springform tin with baking paper grease the sides. preheat oven to 180 Celsius. place everything except the nutella into a medium sized bowl. mix until crumbly. press 2/3 of the mix across the base of the tin and a little up the side of the tin.just enough to hold the nutella inches. spread the nutella across the base. if the nutella is a bit hard, warm it in the microwave. sprinkle the rest of the crumbs over the top of the nutella. cook for approximately 30 minutes or until top is golden. cool completely. sprinkle with icing sugar to serve.
[Name] CUSTARD SCROLLS.......with Choc Chips [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-14T23:00:00Z [Description] Make and share this CUSTARD SCROLLS.......with Choc Chips 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/NWnJtkT6SqWjE6HjeX9d_custard%202.jpg" [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["500", "70", "50", "300", "2", "1", "1", "1/4", "100", "250", "2", "1"] [RecipeIngredientParts] ["plain flour", "sugar", "butter", "milk", "dried yeast", "lemon", "salt", "chocolate chips", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.4 [FatContent] 8.1 [SaturatedFatContent] 4.7 [CholesterolContent] 15.2 [SodiumContent] 102.4 [CarbohydrateContent] 54.8 [FiberContent] 2.2 [SugarContent] 11.7 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] line a large baking tray with baking paper. FOR BREAD MAKER. place the milk, sugar, butter, rind, salt flour, bread improver and yeast in this order into the bread machine. set on dough setting. if dough hasn't doubled in size, place in a warm spot and let finish doubling. make the custard and follow the rest of the directions as below. USING AN ELECTRIC MIXER -- warm a little of the milk in a jug in the microwave. mix in the yeast plus 2 teaspoons of the sugar. let sit for 10 minutes. in a bowl place the rest of the milk, the sugar, butter, lemon rind and salt. add the yeast mix. place the flour into the bowl of an electric mixer. add the liquid ingredients. using a dough hook, knead the dough for 15 minutes. place the dough into a clean bowl, cover with a teatowel and let rise, in a warm spot until doubled in size. make the custard while the dough is rising. in a pot, whisk the custard powder together with the milk until well combined. add the sugar. on low heat, bring the custard to the boil, stirring. remove from heat. place the custard into a small bowl and cover the surface with plastic wrap to prevent a skin forming. cool completely. WHEN THE DOUGH IS READY -- tip it on to a lightly floured board and roll out a rectangle 5 mm thick. spread the custard over the top of the dough. sprinkle with the chocolate chips. roll up tightly, like a swiss roll, starting on the long side of the dough. using a sharp knife, cut the roll into 12 equal slices. place the slices on the baking tray, leaving room to spread, cover and let rise until doubled in size. heat oven to 180 Celsius. brush with milk and cook for approximately 15 minutes. eat warm or cold sprinkled with icing sugar.
[Name] CRUNCHY PARMESAN CHICKEN.....with Creamy Brown Onion Gravy [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-05-14T23:14:00Z [Description] Make and share this CRUNCHY PARMESAN CHICKEN.....with Creamy Brown Onion Gravy 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/EnC4A7RxS2K29fOOZeze_parm%20chick.jpg" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "250", "125", "1/2", "1/2", "1/2", "2", "2", "4"] [RecipeIngredientParts] ["chicken breasts", "parmesan cheese", "salt", "ground black pepper", "milk", "boiling water", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.5 [FatContent] 27.8 [SaturatedFatContent] 10.2 [CholesterolContent] 87.5 [SodiumContent] 1427.7 [CarbohydrateContent] 34.4 [FiberContent] 1.2 [SugarContent] 3.9 [ProteinContent] 33.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line a large baking tray with baking paper. blitz or finely crush the crackers. place in a large bowl. stir the parmesan cheese and salt and pepper into the crushed crackers till well combined. cut each chicken breast into 3 pieces. liberally spray the baking paper on the baking tray with cooking spray. place the milk into a bowl and dip each piece of chicken into the milk then dip each piece of the chicken into the parmesan crackers pressing in to coat. place chicken onto the baking tray. press the left over parmesan crackers into each piece of chicken on the tray. spray cooking spray lightly over the chicken. lightly cover with foil and cook for 35 minutes. uncover and cook until crumbs are golden and crunchy. place the gravy mix into a 3 cup jug and fill up to the 2 cups mark with boiling water. stir till well combined. stir in the sour cream until well combined. serve the gravy over the chicken.
[Name] Nutty Cheeseball [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-05-15T03:32:00Z [Description] Make and share this Nutty Cheeseball recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "2", "2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["sharp cheddar cheese", "swiss cheese", "cream cheese", "fresh chives", "Worcestershire sauce", "paprika", "garlic powder", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.0 [FatContent] 6.9 [SaturatedFatContent] 3.7 [CholesterolContent] 19.5 [SodiumContent] 73.0 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 3.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except pecans in mixing bowl. Beat about 1 minute. On waxed paper , shape mixture into a ball. Roll Ball in chopped pecans and wrap in waxed paper. Refrigerate until ready to serve. Serve with crackers.

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