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[Name] Supergreens Salad With Creamy Avocado Dressing [AuthorId] 2001534106 [AuthorName] caitlin.t [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-15T17:54:00Z [Description] A protein-packed and nutrient-rich dinner salad with baby kale, quinoa, hazelnuts, dried cranberries, chicken, and a creamy avocado dressing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001534106/YthqjANDTei2mMXJOHHW_IMG_20170509_185939~2.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "2", "2", "1/2", "1/2", "1/4", "1", "1", "1", "1/2", NA, "1", "1", "2", "1/4"] [RecipeIngredientParts] ["kale", "spinach", "hazelnuts", "dried cranberries", "roasted sunflower seeds", "avocado", "plain yogurt", "olive oil", "lime juice", "garlic clove", "stone ground mustard", "chicken breast", "avocado", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1053.0 [FatContent] 82.9 [SaturatedFatContent] 13.6 [CholesterolContent] 240.4 [SodiumContent] 204.3 [CarbohydrateContent] 48.0 [FiberContent] 17.4 [SugarContent] 5.8 [ProteinContent] 38.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place kale, spinach, quinoa, hazelnuts, dried cranberries, sunflower seeds and pepitas in a large bowl.", "In a blender or food processor, combine 1/2 avocado, yogurt, olive oil, lime juice, garlic, vinegar and mustard until creamy. Salt and pepper to taste.", "Add desired amount of avocado dressing to the salad mixture and toss until evenly coated.", "Divide the salad between two plates. Top with sliced chicken breast, avocado slices, soft-boiled eggs and goat cheese. Don't forget to crack on some fresh ground pepper! Enjoy :]." ]
[Name] Curry Lentil Soup [AuthorId] 2001534106 [AuthorName] caitlin.t [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-05-15T17:54:00Z [Description] Make and share this Curry Lentil Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/43/O60n4fQYR0Wkv0p3cGJK_15215708095877501449768920056971.jpg" [RecipeCategory] Lactose Free [Keywords] ["Free Of...", "Spicy", "Savory", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "6", "1", "5 -6", "2 -3", "6", "1", "2", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "carrots", "celery", "garlic cloves", "fresh ginger", "yellow potatoes", "mushroom caps", "Madras curry powder", "diced tomatoes", "dried brown lentils", "vegetable broth", "dried parsley", "dried thyme", "coconut milk", "lime juice", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.8 [FatContent] 12.6 [SaturatedFatContent] 7.1 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 41.9 [FiberContent] 14.6 [SugarContent] 4.4 [ProteinContent] 11.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a large stockpot over medium heat. Add onions, carrots and celery and sauté until softened, about 8 minutes. Add garlic and ginger and sauté until fragrant, 1-2 minutes. Add mushrooms and potatoes and sauté until the mushrooms are slightly softened, another 5-8 minutes. Add curry powder and stir until all ingredients are evenly coated. (NOTE: I use Sun Brand curry powder, for which 6 tablespoons is just right. Other brands may be spicier so be careful! If you are sensitive to spicy foods, start with just a couple tablespoons and add more to taste later.]. Add tomatoes, lentils, vegetable broth, thyme and parsley. Simmer until lentils and potatoes are cooked through, about 40 minutes. Turn off heat and stir in coconut milk, lime juice and green onions. Salt and pepper to taste, serve and enjoy!
[Name] STUFFED SHELLS FOR TWO [AuthorId] 2000450708 [AuthorName] Rainy R. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-05-15T17:54:00Z [Description] Make and share this STUFFED SHELLS FOR TWO recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "1", "1 1/4", "1/4", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["jumbo pasta shells", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "salt", "fresh basil", "basil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.6 [FatContent] 39.3 [SaturatedFatContent] 22.8 [CholesterolContent] 223.3 [SodiumContent] 1322.0 [CarbohydrateContent] 14.8 [FiberContent] 1.7 [SugarContent] 6.9 [ProteinContent] 38.5 [RecipeServings] nan [RecipeYield] 2-4 [RecipeInstructions] ["Preheat oven to 350F Have a small casserole dish ready.", "Bring a large pot of salted water to a boil. Cook the shells for 10 minutes. Drain and let cool.", "In a large bowl, mix together the ricotta, 1 cup mozzarella, parmesan, salt, basil, and the egg.", "Spread 1/4 cup sauce on the bottom of the casserole dish. Stuff each shell with a small amount of the ricotta cheese mixture and place closely together in the dish. Top with remaining sauce and mozzarella cheese. Cover with foil and bake for 20 - 25 minutes. Remove the foil and bake for another 5 -10 minutes or until the cheese is melted on top." ]
[Name] Magic Brownies With Ganache [AuthorId] 1573386 [AuthorName] arrow96 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-15T17:55:00Z [Description] Make and share this Magic Brownies With Ganache recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1/4", "1/3", "1", "1/4", "1/2", "12", "1"] [RecipeIngredientParts] ["brown sugar", "vanilla", "eggs", "baking powder", "chocolate chips", "cocoa powder", "salt", "flour", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 502.8 [FatContent] 40.7 [SaturatedFatContent] 19.5 [CholesterolContent] 69.8 [SodiumContent] 105.9 [CarbohydrateContent] 41.4 [FiberContent] 6.5 [SugarContent] 24.9 [ProteinContent] 7.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees Fahrenheit Mix the vegetable oil and brown sugar until well blended. Mix in the eggs and vanilla. Add the dry ingredients and mix. Add the melted chocolate chips and mix until everything is combined. Leave semi sweet chocolate and heavy cream for ganache. Pour batter into a 9 by 7 inch pan. Bake for 30-40 minutes in the middle rack of the oven. While the brownies are in the oven scald the heavy cream in a pot over the stove. Once the heavy cream is scalding pour over the chocolate in a heat proof bowl. Mix the cream and chocolate until they are in a liquid consistency and put in the refrigerator. Once the brownies are cooled spread the ganache over the brownies and enjoy!
[Name] Vegan Raita [AuthorId] 2001538319 [AuthorName] Liminal V. [CookTime] nan [PrepTime] PT7M [TotalTime] PT7M [DatePublished] 2017-05-15T17:55:00Z [Description] A wonderful side dish with rice or any other meal you like. Tried my best to capture the coolness and freshness of yogurt-cucumber in a vegan style. Please note that the measurements are not exact, and you should experiment until you find the desired consistency. I didn't use any measurements. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Indian", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1/3", "1/2", "1/4", "1/4", "1/4", "1/2", "2/3", "1/2"] [RecipeIngredientParts] ["cucumber", "pistachios", "dill", "parsley", "basil", "lemon", "nutritional yeast", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.9 [FatContent] 28.3 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 24.6 [FiberContent] 8.4 [SugarContent] 7.3 [ProteinContent] 14.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Mix pistachios, cucumber, water, dill, parsley, basil and nutritional yeast together and place in blender. Blend until smooth. Chop cucumber very finely and add to the mix. Chop basil and add to the mix. Add fresh lemon juice until the tartness balances the nutty and earthiness of the mix. Spoon out some of the lemon fiber, chop it and add it to the mix. Add salt to taste. Cool in refrigerator until chilled and then serve. Enjoy!
[Name] Lavender Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H [PrepTime] PT4H [TotalTime] PT5H [DatePublished] 2017-05-16T17:47:00Z [Description] Make and share this Lavender Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1/4", "2"] [RecipeIngredientParts] ["heavy cream", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 532.6 [FatContent] 48.1 [SaturatedFatContent] 28.9 [CholesterolContent] 329.0 [SodiumContent] 52.8 [CarbohydrateContent] 22.7 [FiberContent] 0.0 [SugarContent] 19.0 [ProteinContent] 4.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Heat cream in a pot to just below boiling. Add lavender oil and remove from heat. In a bowl, cream eggs and 1/4 cup sugar with a fork. Try to avoid incorporating any air into the mixture. SLOWLY pour cream into egg while continuing to mix with the fork. Again, avoid incorporating air. If you pour too quickly the cream will cook the egg instead of mixing with it. Pour mixture into 4 ramekins and place into a water bath: put ramekins into a baking dish and add water to the baking dish so that it comes up the sides of the ramekins to the same height as the custard. Don't get any water into the ramekins! Carefully place baking dish in the oven and bake 50-60 minutes. Actual time will depend on the geometry of your ramekins - shorter and wider bakes more quickly than taller, more compact ramekins. Custard is done with it is set, but still jiggly in the middle. Carefully remove from oven (don't splash water onto the custards] and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least a couple hours (but not more than a day or so]. Immediately before serving, cover each custard with about half a tablespoon of sugar and caramelize with a torch. You can attempt to caramelize the sugar in your oven's broiler, but it's hard to control this way and you end up with some burned patches.
[Name] Chicken Taco Salad [AuthorId] 10593893 [AuthorName] ddhowled [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-16T18:37:00Z [Description] Great alternative to the regular old ground beef taco salad. Fajita chicken strips, bell peppers and sweet onions add a ton of flavor to this quick, spicy dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/10593893/q9QrET1zQdOZsY0T9oLK_20170515_150656.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "3/4", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["orange bell pepper", "sweet onion", "garlic powder", "tortilla chips", "lettuce", "diced tomato", "salsa", "sour cream", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 905.2 [FatContent] 54.8 [SaturatedFatContent] 22.4 [CholesterolContent] 180.0 [SodiumContent] 1761.2 [CarbohydrateContent] 56.4 [FiberContent] 7.7 [SugarContent] 10.9 [ProteinContent] 50.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, saute chicken, peppers and onions in cooking oil (approximately 8 to 10 minutes ]. Divide tortilla chips on four plates. Top chips with shredded lettuce. Top lettuce with chicken mixture and diced tomatoes. Top tomatoes and chicken with salsa, cheese, and sour cream.
[Name] Summer Berry Sweet Cream Pie [AuthorId] 2000963708 [AuthorName] opal1295 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-16T18:38:00Z [Description] This homemade berry pie is a perfect dessert for summer pool parties, the Fourth of July, Father's Day or Mother's Day, or any other special get together! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000963708/HwqRGzNqTIOahyNRklus_IMG_2203.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Summer", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "1", "1", "2", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["cream cheese", "heavy whipping cream", "granulated sugar", "salt", "vanilla extract", "fresh strawberries", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.8 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 604.6 [CarbohydrateContent] 29.5 [FiberContent] 0.6 [SugarContent] 27.0 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large bowl whip cream cheese until smooth. Slowly add whipping cream just until blended. Add all other ingredients and whip on low speed until consistency is thick and mixture holds its form. Pour into prepared pie shell and top with blueberries & strawberries or any other favorite berry.
[Name] Pomegranate Pork Chops [AuthorId] 327249 [AuthorName] Chef Sean 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-16T18:39:00Z [Description] Make and share this Pomegranate Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Fruit", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "11", "6"] [RecipeIngredientParts] ["butter", "pomegranate juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1146.2 [FatContent] 59.9 [SaturatedFatContent] 26.7 [CholesterolContent] 335.7 [SodiumContent] 450.0 [CarbohydrateContent] 66.2 [FiberContent] 0.3 [SugarContent] 64.6 [ProteinContent] 83.1 [RecipeServings] nan [RecipeYield] 2 chops [RecipeInstructions] ["melt the butter in a cast iron pan", "put the Pork chops on top of the butter.", "then add Pomegranate juice and cook it for about 30 minutes over medium-low to low heat, occasionally adding 1 to 2 teaspoons of sugar to the juice.", "Then, after about 30 minutes, remove the chops and let them cool.", "Meanwhile, turn up the heat on the Pomegranate juice cooking liquid, reduce it by about half (to concentrate the flavors].", "Serve the Pomegranate Juice concentrate as a \"gravy\" to pour over the Pork chops." ]
[Name] Slow Cooker Chicken & Stuffing Dinner [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-05-17T11:30:00Z [Description] Make and share this Slow Cooker Chicken & Stuffing Dinner recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["4", "4 -6", "1", "3", "1", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["whole chickens", "potatoes", "onion", "garlic cloves", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1034.6 [FatContent] 52.6 [SaturatedFatContent] 14.4 [CholesterolContent] 217.0 [SodiumContent] 940.4 [CarbohydrateContent] 75.4 [FiberContent] 6.5 [SugarContent] 7.8 [ProteinContent] 61.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Rinse the chicken and pat it dry. Rub the entire chicken with olive oil, then generously sprinkle with salt and pepper. Place the dry stuffing mix in a bowl and add the chicken stock. Stir to mix and combine well. Place the stuffing inside the chicken cavity. Line the bottom of the slow cooker with the halved potatoes (try and get one single layer of potatoes for even cooking] and the onion slices. If desired, add in the crushed garlic for a deeper flavor. Sprinkle with salt and pepper. Place the chicken on top of the potatoes and onions. Place the lid on the slow cooker and set on Low for 8 - 9 hours, or on High for 4 - 5 hours, until the chicken is completely cooked through and the potatoes are fork-tender. Remove the chicken from the slow cooker at the end of cooking time, cover with foil, and let rest for 10 minutes before removing stuffing and placing in another bowl. Carve chicken as you normally would. Pro tip: Don't want to cook a whole chicken? You don't have to! This same dinner can be made by placing chicken breasts on top of the potatoes and onions, and placing the stuffing on top of the chicken. Remember to reduce the cooking time by about half. Pro tip: Placing the chicken upside down (breast-side down] on top of the potatoes causes many of the juices from the legs to run down into the breasts while the chicken is cooking. This is a French technique that I've tried in the oven, but it works so much better in the slow cooker!
[Name] Mozzarella Stick Popcorn Snack Mix [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2017-05-17T18:17:00Z [Description] Make and share this Mozzarella Stick Popcorn Snack Mix 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/53/15/52/JaCrH5mIR1WoXDp44ygj_FN_Party-Starters-MovieNight-Popcorn_Seasoned-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/52/S97tn3NlSYegvSf9hJHi_FN_Party-Starters-MovieNight-Popcorn_Beauty1-4x3%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/52/fDrDVgKS3a2XNVNWpl3Q_FN_Party-Starters-MovieNight-Popcorn_AddingCheese-4x3.jpg" ] [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "1/4", "1", NA, NA] [RecipeIngredientParts] ["dried parsley", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 774.3 [FatContent] 31.0 [SaturatedFatContent] 16.1 [CholesterolContent] 88.5 [SodiumContent] 2092.2 [CarbohydrateContent] 82.2 [FiberContent] 5.9 [SugarContent] 8.1 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] 1 cup prepared seasoning [RecipeInstructions] Whisk together breadcrumbs, parsley and salt in a small bowl. Pour mixture into a shaker bottle if desired. Put plain or buttered popcorn into a bowl and spray lightly with oil. Shake on seasoning liberally and shake or stir the popcorn to distribute, then top off with a handful of shredded mozzarella cheese.
[Name] Peanut Butter Cup Popcorn Mix [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 2017-05-17T18:17:00Z [Description] Peanut butter + chocolate: The classic flavor duo meets up with popcorn for the perfect party snack. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/53/zxzJasiTX6qrl432nCk2_FN_Party-Starters-MovieNight-Popcorn_Beauty1-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/53/vqliUtvFQhSnmrqqhemu_FN_Party-Starters-MovieNight-Popcorn_PouringChocolate-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/53/W3ir8nNSmWHtwEuyV6ym_FN_Party-Starters-MovieNight-Popcorn_ChocolateSprinkle-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/53/R6Tw5rsnSheMNezq5aBE_FN_Party-Starters-MovieNight-Popcorn_ChocolatePowder-4x3.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["chocolate chips", "chocolate-covered peanuts", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 18.9 [SaturatedFatContent] 10.8 [CholesterolContent] 0.3 [SodiumContent] 74.0 [CarbohydrateContent] 46.8 [FiberContent] 3.9 [SugarContent] 39.4 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 3 oz prepared seasoning [RecipeInstructions] Whisk together powdered peanut butter and hot chocolate (equal parts of each] in a small bowl. Pour into a shaker bottle if desired. Scoop prepared kettle corn into a bowl. Melt chocolate chips, then drizzle chocolate all over popcorn and shake/stir to distribute over all the kernels. Sprinkle chocolate peanut butter seasoning mix all over popcorn, then shake/stir again to stick to melted chocolate. Add mini peanut butter cups and chocolate covered peanuts to the popcorn and finish with a final drizzle of melted chocolate. Optionally add crushed or whole peanuts, chocolate sprinkles, chocolate chips, and/or chocolate peanut butter candies to the mix.
[Name] Unicorn Popcorn Snack Mix [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT3M [PrepTime] PT7M [TotalTime] PT10M [DatePublished] 2017-05-17T18:17:00Z [Description] Make and share this Unicorn Popcorn Snack Mix 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/53/15/54/mPmWtzRhirouZlwjz1Jw_FN_Party-Starters-MovieNight-Popcorn_AddingHorns-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/54/IkRwuP5WSYa7JR2IwHas_FN_Party-Starters-MovieNight-Popcorn_RainbowChocolate-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/54/QYC7EfZvTpKBJknvBDo3_FN_Party-Starters-MovieNight-Popcorn_Beauty1-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/54/xCrA3MaPTmi3nPLjdGUh_FN_Party-Starters-MovieNight-Popcorn_AddingChocolate-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/54/2WeLnAFsQvdI1a6DJJUi_FN_Party-Starters-MovieNight-Popcorn_AddingChocolate2-4x3.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["white chocolate chips", "corn", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.4 [FatContent] 27.3 [SaturatedFatContent] 16.5 [CholesterolContent] 17.9 [SodiumContent] 76.5 [CarbohydrateContent] 50.4 [FiberContent] 0.2 [SugarContent] 50.2 [ProteinContent] 5.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt white chocolate and then divide into bowls and color with assorted food coloring, leaving some white. Alternatively, use previously colored meltable wafers, as well as white. Scoop popped kettle corn into a small bowl and drizzle on a liberal amount of melted white chocolate. Shake/stir the popcorn to distribute over all the kernels. Add caramel bugles and, optionally, colored or white marshmallows. Drizzle a rainbow of the other melted chocolate colors all over the top of the popcorn. Shake on a variety of sprinkles (we used pink pearls, pastel rainbow flowers, pink sugar, and silver and gold stars]. Optional: drizzle some sparkle gel and edible glitter.
[Name] Giant Frosted Donut Cake [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT4M [PrepTime] PT30M [TotalTime] PT34M [DatePublished] 2017-05-17T18:30:00Z [Description] Make and share this Giant Frosted Donut Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/XUNwn4v9Sgyy1m9Xtyvr_FN_Party-Starters-DonutParty-DonutCake-Beauty-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/KFrCwu4NQSaiVNeptDXy_FN_Party-Starters-DonutParty-DonutCake-Scooping-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/c6V6qt2SQuOdClWdCIw9_FN_Party-Starters-DonutParty-DonutCake-NonstickSpray-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/fQH56SdbQC6Rju1MBAuH_FN_Party-Starters-DonutParty-DonutCake-Filling-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/ED5JQ3veSr6DZN4wviwd_FN_Party-Starters-DonutParty-DonutCake-CakeBatter-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/MOp3dSpSCq794veBZJZM_FN_Party-Starters-DonutParty-DonutCake-BundtPan-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/kGTOC8rXRGehhmNR4GtT_FN_Party-Starters-DonutParty-DonutCake-Beauty3-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/6gu2YQYTsC04zNWLzqMQ_FN_Party-Starters-DonutParty-DonutCake-Beauty2-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/qVxX5jWTXiqiSV4nRRXQ_FN_Party-Starters-DonutParty-DonutCake-AddingToppings-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/55/3E2rQ2GSlGFse60lnPAl_FN_Party-Starters-DonutParty-DonutCake-AddingFrosting-4x3.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", NA, "2", NA, NA] [RecipeIngredientParts] "melon" [AggregatedRating] nan [ReviewCount] nan [Calories] 237.0 [FatContent] 9.2 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 104.3 [CarbohydrateContent] 38.5 [FiberContent] 0.0 [SugarContent] 35.8 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 1 Large donut cake [RecipeInstructions] ["Mix batter according to package or recipe directions.", "Divide batter equally into two donut bundt pans.", "Bake for the suggested amount of time (found on the box of cake mix].", "Remove cakes from oven and allow to completely cool, about 2 hours.", "Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.", "Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.", "When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate].", "Use a sharp knife to level the flat side of the cakes off a bit.", "Taking the melon baller, scoop out a ring around the middle of each cake.", "Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.", "Fill the scooped out portion of the cakes with this frosting.", "Place one cake on top of the other, flat sides together to form a giant donut cake.", "Frost the top of the donut with the remaining frosting.", "Place sixlet “sprinkles” randomly over the top of the cake." ]
[Name] Mom's Egg and Potato Salad [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-17T20:22:00Z [Description] Mom has been making this ever since I can remember, and it's always been a family favorite. The recent addition of ranch dressing makes it even better! This recipe is easily halved for those who don't need to make enough for a crowd. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["5", "14", "6", "1", "1/3", "2 3/4", NA] [RecipeIngredientParts] ["eggs", "celery", "onion", "mayonnaise", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.5 [FatContent] 4.6 [SaturatedFatContent] 1.2 [CholesterolContent] 109.6 [SodiumContent] 103.1 [CarbohydrateContent] 16.2 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 5.6 [RecipeServings] 24.0 [RecipeYield] 24 cups [RecipeInstructions] Scrub potatoes well and put in a large pot of water over high heat, make sure there are 3 to 4 inches of water OVER the potatoes. Boil until fork-tender, about 20-30 minutes depending on the size of your potatoes. You can use the same pot to cook your eggs for 10 minutes until hard-boiled. Drain eggs and potatoes separately and allow to cool. Peel and chop potatoes. Add diced celery and onion. Drizzle with the ranch and a bit of salt to taste, then toss lightly to coat. Add mayonnaise and toss again, then eggs which have been chopped into 1/8's (halved, then quarter each half] and toss one last time. Taste and adjust salt if needed. Cover and refrigerate for at least 4 hours, but best if left overnight and served the next day.
[Name] Spanish Stewed Squid (Calamares Estofados) [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-17T20:36:00Z [Description] My mother is from Spain and this is an amazingly simple but delicious and authentic recipe. The squid are so tender and the sauce is to die for! This is very saucy and is best served over rice. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "3", "1", "1/3", "1", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["squid", "onions", "garlic cloves", "sweet paprika", "parsley", "bay leaf", "sea salt", "black pepper", "olive oil", "flour", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 15.2 [SaturatedFatContent] 2.3 [CholesterolContent] 264.7 [SodiumContent] 345.8 [CarbohydrateContent] 10.0 [FiberContent] 0.9 [SugarContent] 1.9 [ProteinContent] 18.5 [RecipeServings] 8.0 [RecipeYield] 1 pot [RecipeInstructions] Over high heat in a large heavy-bottomed pot, add all ingredients except wine. Stir well and cook until bubbling. Add wine and cook for an additional 2 minutes, stirring occasionally. Cover and lower to simmer. Cook for 15-20 minutes or until squid and onions are tender. Check often. Serve over rice. If you have any leftover chopped parsley, sprinkle a bit over each plate. Enjoy!
[Name] Herb and Red Wine Marinated Boneless Ribs [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT45M [PrepTime] PT4H30M [TotalTime] PT5H15M [DatePublished] 2017-05-17T20:47:00Z [Description] Mom's recipe added here so I don't lose it!! A family favorite, and so easy to make!! Good enough for company and becomes a one-dish meal with the addition of potatoes to the pan. Prep time includes 2 1/2 hour marinating time. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["4", "10", "3", "2", "2/3", "1/3", NA] [RecipeIngredientParts] ["boneless pork ribs", "garlic cloves", "fresh thyme", "fresh rosemary", "olive oil", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.4 [FatContent] 19.8 [SaturatedFatContent] 2.8 [CholesterolContent] 10.5 [SodiumContent] 10.5 [CarbohydrateContent] 1.8 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] ["Arrange pork in 9x13 dish or dishes. If you'd like a one-pan meal, add quartered red potatoes in between the ribs.", "Salt and pepper to taste on one side. Mix the rest of the ingredients and spoon over, making sure to turn and get both sides.", "Cover and refrigerate for 2 hours. Remove from fridge, flip the meat, salt and pepper the other side lightly, recover and marinate in the fridge for another 2 hours.", "Remove from fridge 1/2 hour before cooking to come to room temperature. Preheat oven to 425 and cook, uncovered for 40-45 minutes or until 165 internal temperature is reached. Potatoes will be on the tender side if you add them. Enjoy!" ]
[Name] Hannahs Cinnablue Cake [AuthorId] 2001540708 [AuthorName] hannahglass94 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-05-17T20:57:00Z [Description] Make and share this Hannahs Cinnablue Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "150", "150", "2", NA, "2", "15", "1", NA] [RecipeIngredientParts] ["self raising flour", "caster sugar", "butter", "eggs", "lemon juice", "blueberries", "milk", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.5 [FatContent] 22.1 [SaturatedFatContent] 13.4 [CholesterolContent] 115.8 [SodiumContent] 203.3 [CarbohydrateContent] 50.2 [FiberContent] 1.5 [SugarContent] 25.2 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180c. Grease tin. Set blueberries aside in a bowl/cup and leave to soak in lemon juice. in a small bowl, thoroughly mix together flour salt and cinnamon. in a large bowl, cream butter and sugar until fluffy. beat in eggs and milk. slowly stir in flour mixture and add blueberries (not lemon juice]. Pour batter mix into tin ensuring all blueberries are covered. bake for 35-45 minutes un-interrupted enjoy!
[Name] Low-Carb Twice Baked Cauliflower [AuthorId] 1802686134 [AuthorName] joelmw [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-05-17T20:57:00Z [Description] Low-Carb Twice Baked Cauliflower
[Name] Kevin's Mac and Cheese [AuthorId] 2001540394 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-05-17T20:58:00Z [Description] Make and share this Kevin's Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4"] [RecipeIngredientParts] ["macaroni", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1074.8 [FatContent] 22.3 [SaturatedFatContent] 12.6 [CholesterolContent] 59.6 [SodiumContent] 366.4 [CarbohydrateContent] 171.0 [FiberContent] 7.3 [SugarContent] 6.4 [ProteinContent] 43.9 [RecipeServings] 2.0 [RecipeYield] 2 22 [RecipeInstructions] add cheese. add macaroni.
[Name] Simple Omelette [AuthorId] 2001541361 [AuthorName] zoearosen [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-05-17T20:58:00Z [Description] Make and share this Simple Omelette recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "10"] [RecipeIngredientParts] ["eggs", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.3 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.4 [CarbohydrateContent] 1.6 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 6.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Turn stove onto half heat. Whisk eggs together. Pour into frying pan. Add pepper. Flip omelette in half. EAT!
[Name] Jam Drop Biscuits [AuthorId] 2001541361 [AuthorName] zoearosen [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-17T20:58:00Z [Description] Make and share this Jam Drop Biscuits 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/2001541361/z1JbAa4SEifHw1VjBjMA_jam%20drops.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["130", "1/2", "1", "1 1/4", "1", "1", "120"] [RecipeIngredientParts] ["butter", "white sugar", "vanilla essence", "self raising flour", "plain flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.4 [FatContent] 4.5 [SaturatedFatContent] 2.7 [CholesterolContent] 18.6 [SodiumContent] 41.5 [CarbohydrateContent] 12.2 [FiberContent] 0.2 [SugarContent] 6.4 [ProteinContent] 1.0 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 180 degrees Celsius. Line 2 baking trays with non stick baking paper.", "Beat butter, sugar and vanilla essence until pale and creamy. Add egg and beat until well combined. Add the flour gradually and stir until it is all mixed together properly.", "Flour hands. Roll teaspoonfuls of mixture into balls. Place on tray about 5 cm apart. With a lightly floured finger, create a small indention in the centre of each ball. Spoon half a teaspoon into the centre of each biscuit.", "Bake for 15 minutes or until golden brown. Wait 30 minutes for biscuits to harden." ]
[Name] Guacamole [AuthorId] 2001541418 [AuthorName] emileetaylor [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-17T20:58:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["avocados", "fresh cilantro leaves", "serrano chili", "lime", "kosher salt", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.7 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 5.7 [CarbohydrateContent] 7.8 [FiberContent] 5.0 [SugarContent] 1.1 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium mixing bowl, add the diced avocados and mash with a fork until smooth but still chunky. Add the cilantro, chile, lime juice and onion and mix to combine. Season with salt. Serve with tortilla chips or fresh veggies, etc. Recipe courtesy of Marcela Valladolid.
[Name] Snicker Apple Salad [AuthorId] 2001540289 [AuthorName] CAMERON O. [CookTime] PT2H [PrepTime] PT2M [TotalTime] PT2H2M [DatePublished] 2017-05-17T21:00:00Z [Description] review by CAMERON O. just now (pending moderation) I picked this recipe, because my mom make's this for my birthday every year since I was able to bite into a apple. some times they mix it up and use different yogurts or she will put different kind of candy's in it. so this recipe is always going to be sticking around forever. theirs other times where my grandma will make it for Christmas and she will use paydays in there, those are her favorite candy. so those are some reasons why i use this recipe often. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "16", "3 1/2", "4", "6"] [RecipeIngredientParts] ["Cool Whip", "Cool Whip", "vanilla", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.4 [FatContent] 19.8 [SaturatedFatContent] 13.0 [CholesterolContent] 4.5 [SodiumContent] 94.9 [CarbohydrateContent] 45.1 [FiberContent] 2.9 [SugarContent] 38.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 96 10-12 [RecipeInstructions] mix the whip and french vanilla pudding with the beater. fold in apples and snickers. garnish with some snickers. cool.
[Name] Chilled Bulgar Salad [AuthorId] 1802599188 [AuthorName] Lise P. [CookTime] PT4H [PrepTime] PT35M [TotalTime] PT4H35M [DatePublished] 2017-05-17T21:01:00Z [Description] This is my twist on a traditional Lebanese salad called Mafroukeh or Mafrouket Labban. I've added tomatoes & cucumbers to the bulgar and kefir and seasonings to the yogurt the night before to make it creamier and more flavorful. This is a great hot weather dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802599188/zo03ZOZXRUKb6CyoV5vB_IMG_6731.JPG" [RecipeCategory] Grains [Keywords] "Vegetable" [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/4 - 1/2", "1/2", "3 -4", "1", NA, "1/4", "1/4", "1"] [RecipeIngredientParts] ["bulgur", "cucumber", "cilantro", "green onion", "garlic cloves", "lime juice", "lime", "black pepper", "salt", "grape tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 311.9 [CarbohydrateContent] 63.1 [FiberContent] 14.6 [SugarContent] 3.8 [ProteinContent] 10.5 [RecipeServings] 2.0 [RecipeYield] 3 Cup [RecipeInstructions] This tastes best when you mix the yogurt dressing the night before so the flavors have a chance to meld before adding the bulgar. Grate half the seeded cucumber into the yogurt and kefir. You can peel it if that is your preference. Finely dice green onions, white and green parts. Finely chiffonade the cilantro. Smash & finely mince the garlic. Add all 3 to yogurt/kefir. Zest half a lime then cut it in half and juice it over the yogurt. Add salt & pepper to the yogurt/kefir mix. Mix all the ingredients for the yogurt/kefir mix together and adjust salt & pepper if needed. Let this sit covered in your fridge overnight or for a few hours before adding to the bulgar. Mix the yogurt/kefir dressing into the uncooked bulgar. The bulgar will be hard at this point. Store covered in your refrigerator. The bulgar MUST sit in the yogurt/kefir dressing for at least FOUR HOURS in order to absorb it and soften up since it is uncooked. Dice the remaining half of cucumber and quarter or half the tomatoes and stir in at around the 3 hour point of letting the bulgar and yogurt/kefir dressing absorb. If it looks extremely dry at this point you could whisk together a little more yogurt and kefir add it. After 4 hours in the fridge test to confirm bulgar has softened. You can garnish with cilantro and a splash of good quality extra virgin olive oil. Enjoy!
[Name] Tacos [AuthorId] 2001540289 [AuthorName] CAMERON O. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-17T21:01:00Z [Description] this is a recipe that my grandpa makes every time I go up north. i don't get to see him that often, but when my mom says were going up there to visit I already know what im going to be eating. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "3", "12", "1", "1"] [RecipeIngredientParts] ["monterey jack cheese", "salsa", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.5 [FatContent] 19.2 [SaturatedFatContent] 6.3 [CholesterolContent] 65.1 [SodiumContent] 488.4 [CarbohydrateContent] 21.6 [FiberContent] 4.1 [SugarContent] 1.9 [ProteinContent] 24.1 [RecipeServings] 6.0 [RecipeYield] 76 5 cups [RecipeInstructions] sprinkkle 1tbs cheese in bottom of each taco shell and warm in 300 ovan 5 minutes. mix chicken with salsa and avocado. put lettuce in taco shells.
[Name] Pineapple-Apple-Banana Mint Smoothie [AuthorId] 598837 [AuthorName] WLLO35 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-17T21:02:00Z [Description] A healthy and very tasty combination...this would be good as a refreshing light dessert or I like to add a tablespoon or so of oatmeal to make it more breakfast-like! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/598837/ZW49Cv7UTyUNVf46pGxP_IMG_1576.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1/2", "1/4", "1/4", "1", "2", "1", "1/2", "8 -10"] [RecipeIngredientParts] ["pineapple", "banana", "oatmeal", "maple syrup", "vanilla extract", "milk", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2007.0 [FatContent] 9.1 [SaturatedFatContent] 3.2 [CholesterolContent] 17.1 [SodiumContent] 98.7 [CarbohydrateContent] 508.8 [FiberContent] 52.8 [SugarContent] 376.4 [ProteinContent] 24.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in high-speed blender. Blend until smooth. Garnish with fresh mint and enjoy!
[Name] Fresh Tomato Sauce Recipe [AuthorId] 2001065765 [AuthorName] Suzanne G. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-17T21:02:00Z [Description] This is sooo simple and easy. It freezes great. It was even better than the long cooking tomato sauce. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "4 -5", "2", NA] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "fresh tomatoes", "olive oil", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.1 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3.7 [CarbohydrateContent] 3.6 [FiberContent] 0.9 [SugarContent] 2.0 [ProteinContent] 0.7 [RecipeServings] 8.0 [RecipeYield] 1 quart [RecipeInstructions] Fresh Tomato Sauce: in a medium sauce pot over medium heat, add olive oil, onion and garlic. Cook until fragrant. Add the fresh tomatoes, simmer for 20 minutes, until the flesh breaks down. season with salt and pepper to taste. Remove from heat.
[Name] Fruit Crumble [AuthorId] 2000901427 [AuthorName] Eileen135 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-05-17T21:03:00Z [Description] Make and share this Fruit Crumble recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/4", "4"] [RecipeIngredientParts] ["apples", "blueberries", "oatmeal", "flour", "sugar", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.9 [FatContent] 13.8 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 136.4 [CarbohydrateContent] 69.6 [FiberContent] 6.1 [SugarContent] 22.3 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. put fruit on bottom of pan. 2. mix all dry ingredients with the 4 tbsp melted margarine. 3. pour dry mixture over fruit. Bake at 375 for 25-30 minutes until golden brown and bubbly.
[Name] Stuffed Jalepenos [AuthorId] 2001377863 [AuthorName] Matt S. [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-05-17T21:03:00Z [Description] Make and share this Stuffed Jalepenos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "1/4", "1/4", "1/4", "18", NA, "1"] [RecipeIngredientParts] ["mayonnaise", "cream cheese", "cheddar cheese", "monterey jack cheese", "smoked gouda cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.8 [FatContent] 34.3 [SaturatedFatContent] 14.3 [CholesterolContent] 71.7 [SodiumContent] 563.7 [CarbohydrateContent] 3.3 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 9.9 [RecipeServings] 9.0 [RecipeYield] 18 2 jalapenos [RecipeInstructions] with a mixer whip mayo and cheese together. Fold in reserved jalapeno liquid. With small paring knife cut into top of jalapeno and remove stem and core. Stuff cheese mixture into Ziploc bag and squeze mixture into jalapenos. Wrap bacon lengthwise over end of jalapeno. Broil or Grill jalapenos till bacon is crisp.
[Name] Everything-But-The-Kitchen-Sink Rice (Mom's Rice) [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-17T21:11:00Z [Description] We just call this "Mom's Rice" at home! Her own concoction, and so tasty that the grandkids request it every time they visit! You can't go wrong with sausage, nuts, veggies and the tang of olives. I promise, it will become your favorite too! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Rice", "Nuts", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "1", "1", "3/4", "1", "1 1/4", "1/2", "1/2", "1/2", "4", "2"] [RecipeIngredientParts] ["olive oil", "sausage", "garlic cloves", "onion", "saffron", "pimiento", "ground turmeric", "pecan halves", "sunflower seeds", "pine nuts", "water", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.6 [FatContent] 49.4 [SaturatedFatContent] 11.3 [CholesterolContent] 52.7 [SodiumContent] 834.6 [CarbohydrateContent] 40.5 [FiberContent] 3.6 [SugarContent] 2.0 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] ["Over high heat in a very large, heavy-bottomed pan or Dutch oven, heat olive oil with garlic and sausage until browned and crumbled. Add onion and saute until softened and translucent, about 10-12 minutes.", "Add saffron and turmeric and stir well. Stir in olives and cook for 2-3 minutes longer. Then add all the nuts and seeds and cook for 3-4 minutes, stirring constantly.", "Add rice and stir in well to coat with the oils and toast a bit, 2-3 minutes. Then add the water, stir again and bring to a boil. Cover and reduce to a simmer and cook 20-30 minutes or until all water is absorbed. Enjoy!" ]
[Name] Cocido Montañes (Tia Blanqui's Beans) [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT3H [PrepTime] PT8H [TotalTime] PT11H [DatePublished] 2017-05-17T21:28:00Z [Description] My Spanish aunt (tia) is an amazing cook, and the last time we went to Spain she made this amazing, regional bean stew. She was happy to give me the recipe! You can get Spanish chorizo (do NOT use any other kind!! The dish will not taste right!!) and morcilla at specialty Spanish stores like La Tienda; they have a website from which you can order as well. Prep time includes the overnight soak on the beans. This is a low-and-slow dish; it takes a while to make, but is soooo worth it! [Images] character(0) [RecipeCategory] Pork [Keywords] ["Beans", "Meat", "Spanish", "European", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1/4", "2", "1", "1/2", "1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["cannellini beans", "onion", "garlic", "bay leaves", "olive oil", "country-style pork ribs", "salt pork", "cabbage", "potatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.2 [FatContent] 42.4 [SaturatedFatContent] 12.8 [CholesterolContent] 78.2 [SodiumContent] 962.8 [CarbohydrateContent] 35.3 [FiberContent] 10.0 [SugarContent] 6.1 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] 1 pot [RecipeInstructions] ["Over high heat in a large, heavy-bottomed pot or Dutch oven, add all ingredients except morcilla, cabbage, potatoes and salt.", "Cover with cold water by two inches, bring to a boil, then cover and reduce heat. Simmer for 1 hour.", "Add cabbage, taste stew and add salt if needed. Simmer for another hour or until beans are tender. When they are tender, add morcilla and potatoes and cook for 10 minutes more. Remove morcilla, slice and serve in the bottom of the bowls of those who want some (me, me, me!], then ladle stew over top. Enjoy!" ]
[Name] Spicy Low-Carb Egg and Sausage Muffins [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-17T21:50:00Z [Description] My husband is constantly on-again/off-again a low-carb diet. These are an easy breakfast for him to grab and go in the mornings. They freeze well and are easily re-heated by wrapping in a paper towel and microwaving for a minute. You can lower the cholesterol by using egg whites, or a combination of whites and whole eggs if you'd like. A 16 oz. carton of egg whites is equal to 10 eggs, 1 cup of whites is equal to 5 eggs, and 3 tbsp. whites equals one egg for those who would like to substitute. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Cheese", "Meat", "Very Low Carbs", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["16", "1", "2 1/2", "1", "2", "6", "1/2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["eggs", "hot sausage", "olive oil", "onions", "ground black pepper", "cayenne pepper", "TABASCO® brand Chipotle Pepper Sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.1 [FatContent] 12.3 [SaturatedFatContent] 5.2 [CholesterolContent] 150.0 [SodiumContent] 245.2 [CarbohydrateContent] 2.0 [FiberContent] 0.3 [SugarContent] 0.9 [ProteinContent] 10.2 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] Preheat oven to 350 degrees. Brown and crumble sausage until no pink is left, use slotted spoon to put on a plate to cool. Add olive oil to pan and saute onions and jalapenos until softened, about 3-4 minutes. Set aside to cool. Beat eggs in a large bowl. Add cooled meat and veggies, and the rest of the ingredients except cooking spray. Stir well. Spray muffin pans very well with cooking spray (these stick a lot!]. Fill each well about 3/4 full. Bake for 30 minutes. To remove from pan, run a sharp knife around the edges of each muffin and pop out while they're still hot so that they don't stick. Enjoy hot, or cool and freeze on a sheet pan, then pop into a freezer-safe ziplock bag. Can be reheated in the microwave wrapped in a paper towel for a minute or two on high heat. Enjoy!
[Name] Vegetarian Fish Sauce Substitute [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-17T22:39:00Z [Description] This alternative to store-bought vegetarian fish sauce will keep up to one week in the refrigerator. From Vegetarian Times. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "1/4", "3", "2", "4", "2"] [RecipeIngredientParts] ["water", "turbinado sugar", "low sodium soy sauce", "rice vinegar", "lime juice", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4258.4 [CarbohydrateContent] 20.5 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a small bowl stir the sugar into the 5 tablespoons hot water. Cool; stir in remaining ingredients.
[Name] Portabella Tagliatelle from Scratch [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT2H [TotalTime] PT3H [DatePublished] 2017-05-18T14:48:00Z [Description] I saw a tagliatelle recipe with mushrooms, and it reminded me of how much I love that combination. It also reminded me that I haven't made pasta in a while. But, there's something that happens when you love to cook, and you're also just a little bit crazy. I decided that, rather than making pasta with mushrooms, I'd make pasta with mushrooms inside it. Note that I count drying the mushrooms as part of the prep time. Dried mushrooms can be used instead (the 8 ounces reduce down to 0.6 ounces dried). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/Tr3RVjkR8eAFTqGTbuIH_IMG_0743.JPG" [RecipeCategory] Vegetable [Keywords] ["European", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2", "4", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "eggs", "kosher salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.6 [FatContent] 4.8 [SaturatedFatContent] 1.3 [CholesterolContent] 124.0 [SodiumContent] 633.0 [CarbohydrateContent] 33.5 [FiberContent] 1.6 [SugarContent] 1.2 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to lowest setting (170° F on my oven]. Slice mushrooms using a mandoline on the thinnest setting. Place mushroom slices on baking sheets on a single layer. Bake for 1 hour. Scrape up mushrooms from baking sheets and redistribute again in a single layer. Bake for 1 more hour. If there is still moisture in the mushrooms, continue baking in 10 minute increments as needed. Using a coffee grinder or spice grinder, grind dried mushrooms until they reach a powder consistency. Stir mushroom powder into flour with salt. Using a mixer equipped with dough hooks, and running on a low setting, gradually introduce whisked eggs and olive oil. Use a spatula to scrape down the sides as needed. Continue blending until dough pulls from the side of the bowl. Remove dough and whatever dry parts remain and knead on a lightly floured surface until all the dry elements are combined. Wrap dough in plastic wrap and allow to rest for at least 30 minutes. Bring a large pot of water to boil. NOTE: there's no need to add salt to the water, since the pasta contains salt already. Cut dough into 4 pieces. Rewrap 3 of the pieces in the plastic wrap to keep them from drying out. Roll out the dough into a rectangular shape. Using a pasta roller, starting on the widest setting, roll out the dough into a sheet. Cut in half if needed to get the desired length for the pasta. Cut pasta into the desired shape by hand or using the attachments.Hang pasta on drying racks prior to cooking if desired. Place pasta a little bit at a time into the water (one rack at a time if using drying racks]. Boil for about 2 minutes, until al dente, and remove from water using tongs. Place on another rack to dry for a few minutes to remove excess moisture. NOTE: don't drain the water! Repeat steps 7 & 8 until all pasta is cooked.
[Name] Moroccan Cauliflower “Couscous” Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-05-18T14:49:00Z [Description] There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/fRQfAiXKTIuLp7JXOPqe_89463H%20(1).jpg" [RecipeCategory] Moroccan [Keywords] ["African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "1/4", "1/4", "1", "1", "1/3", "1/4", "1/4", "1/4", "3", "1/3", "1"] [RecipeIngredientParts] ["cauliflower", "coconut oil", "garlic clove", "paprika", "salt", "pepper", "water", "lemon juice", "chickpeas", "red onion", "fresh cilantro", "pomegranate seeds", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 217.1 [FatContent] 6.8 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 291.8 [CarbohydrateContent] 34.3 [FiberContent] 7.5 [SugarContent] 8.1 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.", "Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint." ]
[Name] Blueberry Hazelnut Pancakes [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-05-18T14:58:00Z [Description] Delicious blueberries are a Canadian favourite for good reason - they're rich in disease-fighting nutrients and are a good source of antioxidants. Now you can enjoy them even more throughout the year, as Canadian researchers are working on growing and storing them longer outside the normal season. The team at Agriculture and Agri-Food Canada's Kentville Research and Development Centre has developed a storage system to extend the shelf-life of cultivated blueberry crops by as much as eight weeks. So savour this tasty snack with a fruity twist on a classic breakfast and dessert staple. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/TDVGkumQyC5B62dScmsE_89797H%20(1).jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "2", "3", "2", "1", "1/3", "2"] [RecipeIngredientParts] ["blueberries", "self-rising flour", "salt", "brown sugar", "sugar", "eggs", "hazelnut butter", "milk", "unsalted butter", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.0 [FatContent] 28.6 [SaturatedFatContent] 12.9 [CholesterolContent] 188.7 [SodiumContent] 1263.1 [CarbohydrateContent] 50.3 [FiberContent] 1.7 [SugarContent] 11.7 [ProteinContent] 11.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all the dry ingredients in a medium-sized bowl. In another bowl, beat eggs with hazelnut butter, adding milk and melted butter. Add mixture to dry ingredients and mix well, taking care not to over mix ( a few lumps are fine. Pour canola oil in a small bowl. Using paper towel, gently brush some oil on a non-stick pan. Heat pan to medium heat, then lower slightly. Pour about 3 tablespoons of the mix per pancake into the pan. Drop in 1 teaspoon of blueberries per pancake. Wait till the mixture starts to form bubbles on top, then flip and continue cooking for a minute. Remove from the pan and wipe the pan with oil again before making more pancakes. Serve with maple syrup.
[Name] Thai-Style Baked Spring Rolls With Mushrooms and Chicken [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-18T15:01:00Z [Description] Who doesn't love spring rolls? Feed your loved ones these guilt-free baked spring rolls that pack in your favourite Asian flavours. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/ZNDikVniRU2stIho0Rp6_89691H%20(1).jpg" [RecipeCategory] Vegetable [Keywords] ["Thai", "Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "200", "200", "1", "3", "2", "2", NA, "1", NA, NA] [RecipeIngredientParts] ["phyllo pastry", "ground chicken", "mushrooms", "carrot", "garlic", "olive oil", "salt", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.4 [FatContent] 11.0 [SaturatedFatContent] 2.1 [CholesterolContent] 42.5 [SodiumContent] 80.1 [CarbohydrateContent] 4.5 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 10.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Sauté until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool. Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll. Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 400°F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.
[Name] Banana Chocolate Chip Bread [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-05-18T15:05:00Z [Description] The warmer months are all about celebrating and spending time with friends and family. Try your hand at baking something special for loved ones the next time you entertain guests or bring a hostess gift. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/PyStINNCSoahlnbdqeBT_89753H%20(2).jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/3", "1", "3/4", "1/4", "2/3", "6", "2", "1/2", "1 1/4", "1/2"] [RecipeIngredientParts] ["unbleached all-purpose flour", "baking soda", "baking powder", "kosher salt", "granulated sugar", "butter", "eggs", "pure vanilla extract", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.5 [FatContent] 8.9 [SaturatedFatContent] 5.2 [CholesterolContent] 46.3 [SodiumContent] 239.9 [CarbohydrateContent] 30.0 [FiberContent] 1.2 [SugarContent] 17.0 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (176°C]. Generously butter a 9-inch loaf pan. Combine flour, baking soda, baking powder and salt in a medium bowl. Reserve. Put sugar and butter into the Cuisinart Stand Mixer mixing bowl. Attach the flat mixing paddle and mix on speed 2 until creamy, about 2 minutes. Scrape the entire bowl. Continuing on speed 2, add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then banana and continue to mix until banana is well combined, about 1 minute. Scrape the bowl. Add flour mixture and mix until just combined. Scrape the bowl well and add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan. Bake until deep golden brown and a cake tester comes out clean, about 40 to 50 minutes. Remove from oven and cool on wire rack until cool to touch; remove from pan and allow to cool completely.
[Name] Maple Pecan S'mores Dip [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-05-18T15:09:00Z [Description] No campfire? No problem! This oven-baked dessert dip packs all the gooey chocolatey-marshmallow goodness of the classic fire pit treat, no flames required. Keep it traditional and dive in with graham crackers or achieve sweet-and-salty nirvana and enjoy with potato chips. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/5lFGSNyTQsynQA1XbgDT_89943H%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", NA, NA] [RecipeIngredientParts] ["pecan pieces", "butter", "marshmallows", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.5 [FatContent] 8.0 [SaturatedFatContent] 2.9 [CholesterolContent] 3.1 [SodiumContent] 10.8 [CarbohydrateContent] 8.8 [FiberContent] 1.0 [SugarContent] 7.2 [ProteinContent] 1.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400°F (200°C]. Stir together pecans and melted butter in 9-inch (23 cm] cast-iron skillet or pie plate. Bake, stirring once, until fragrant; about 5 minutes. Sprinkle chocolate chips over pecan mixture. Bake until chocolate is softened, about 2 to 3 minutes. Arrange marshmallows in single layer over top of chocolate mixture. Bake until marshmallows are puffed and golden, 5 to 7 minutes.
[Name] Sam's Bread Machine Sandwich Bread [AuthorId] 341170 [AuthorName] Sam 3 [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-05-18T15:12:00Z [Description] Make and share this Sam's Bread Machine Sandwich Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "salt", "sugar", "powdered milk", "butter", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.6 [FatContent] 3.0 [SaturatedFatContent] 1.4 [CholesterolContent] 5.5 [SodiumContent] 353.6 [CarbohydrateContent] 40.8 [FiberContent] 4.3 [SugarContent] 2.4 [ProteinContent] 6.9 [RecipeServings] 7.0 [RecipeYield] 14 slices [RecipeInstructions] Add ingredients to bread maker in order listed. Turn on to dough setting. Once complete, move to floured surface and fold the dough in on itself 3-4 times. Grease and flour bread pan. Fold dough into loaf shape and place in bread pan. Let rise for 30 minutes Preheat oven to 350°F Bake 30 minutes Once removed from over, brush with butter to keep crust soft.
[Name] Birthday Cake Mimosas [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-18T15:39:00Z [Description] Redbook posted the recipe on line and looks like so much fun, what a great idea to celebrate a birthday, Mom's Day or just a fun way to celebrate the day, for some reason wouldn't let me post sparkling rose so had to use champagne. Guessing at serving as each glass is made individually [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/58/3/ArUfXb3gT3WdxbHA9rxa_Holiday%20Mimosa.JPG" [RecipeCategory] Beverages [Keywords] ["Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["750", "1", "2", "15 1/2", NA] [RecipeIngredientParts] ["vodka", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.0 [FatContent] 1.0 [SaturatedFatContent] 0.6 [CholesterolContent] 4.2 [SodiumContent] 13.8 [CarbohydrateContent] 5.5 [FiberContent] 0.1 [SugarContent] 3.2 [ProteinContent] 0.4 [RecipeServings] 6.0 [RecipeYield] 6 glasses [RecipeInstructions] Dip a champagne flute into icing, and rim the glass with sprinkles. Add 1½ ounces of vodka. Add one scoop of birthday cake ice cream. Top off with sparkling rosé. Add a pretty straw and enjoy.
[Name] Homemade Sprinkles [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2017-05-18T16:51:00Z [Description] Make and share this Homemade Sprinkles 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/53/15/84/DGZUzn6WQu6b63pw7sQD_FN_Party-Starters-Sprinkle-Party-Sprinkles-Beauty2-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/wX47BhqeR2SHHf752CPh_FN_Party-Starters-Sprinkle-Party-Sprinkles-Package-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/0rki5e3T5Otf3rmtNm64_FN_Party-Starters-Sprinkle-Party-Sprinkles-Beauty-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/MT6MFxdxQ8WZ0YXINHX1_FN_Party-Starters-Sprinkle-Party-Sprinkles-Break-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/WRpOA2BiQnyxt33INIBV_FN_Party-Starters-Sprinkle-Party-Sprinkles-EggWhite-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/0rCPteJoTsGw0s1PJxuV_FN_Party-Starters-Sprinkle-Party-Sprinkles-Mixing-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/HyNEIVdTSdqInr4Q8MA9_FN_Party-Starters-Sprinkle-Party-Sprinkles-Label-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/84/jtcHZQ3RYZsF7D0Fqy7A_FN_Party-Starters-Sprinkle-Party-Sprinkles-Piping-4x3.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["water", "powdered sugar", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 953.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 60.1 [CarbohydrateContent] 239.8 [FiberContent] 0.0 [SugarContent] 235.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 1 cup prepared srpinkles [RecipeInstructions] ADDITIONAL MATERIALS: #2 pastry tip, small bottles (about 50mL]. In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth. Stir in the almond extract and a few drops of desired food coloring. Line 3 rimmed baking sheets with parchment paper. Transfer the mixture to a pastry bag fitted with a small pastry tip, like #2. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. You can also do tiny dots. Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours. Once the lines have dried, use your fingers to break them up into short sprinkle-sized pieces. Fill small bottles with the sprinkles.
[Name] Edible Chocolate Sprinkle Bowls [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT2M [PrepTime] PT8M [TotalTime] PT10M [DatePublished] 2017-05-18T16:51:00Z [Description] Make and share this Edible Chocolate Sprinkle Bowls 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/53/15/85/8EpYchevSMj7llEC6MfE_FN_Party-Starters-Sprinkle-Party-Bowls-Sprinkles2-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/itWjb3mkS5NWoq4EFYbw_FN_Party-Starters-Sprinkle-Party-Bowls-Balloon-Pop-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/1v9hoLQyOgZF5k577wgG_FN_Party-Starters-Sprinkle-Party-Bowls-Chocolate-Dip-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/cVTZCordSbeMNCuoS7Sf_FN_Party-Starters-Sprinkle-Party-Bowls-Drying-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/FTpmojwTJGw9GFFNKun3_FN_Party-Starters-Sprinkle-Party-Bowls-Sprinkles-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/iRxlTu96RYScRTjJKcE1_FN_Party-Starters-Sprinkle-Party-Bowls-Balloon-Removal-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/sZ85jTlRDwDSs0RAsLQl_FN_Party-Starters-Sprinkle-Party-Bowls-Beauty2-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/gxpCHzBcQJeXgbyDG3on_FN_Party-Starters-Sprinkle-Party-Bowls-Beauty1-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/85/TPsth7scQA6VLpVaRaDe_FN_Party-Starters-Sprinkle-Party-Bowls-ActionBeauty-4x3.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA] [RecipeIngredientParts] "parchment paper" [AggregatedRating] nan [ReviewCount] nan [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] nan [RecipeYield] 4 bowls [RecipeInstructions] ADDITIONAL MATERIALS: 2 small bowls, sharp pin. Blow up small balloons, about 6 inches in diameter. Prepare a baking sheet with a layer of parchment paper on it for the bowls to freeze on. Melt chocolate or candy in a microwavable bowl in 30-second increments, stirring after each until the chocolate is smooth. Hold each balloon by the knot and dip straight down into the bowl of chocolate, pushing it down until the chocolate has gone up the sides as far as you want it to. Lift the balloon straight up, allow the excess chocolate to drip off for a few seconds, without shaking. Immediately add sprinkles to the bowls by tossing them onto the chocolate. Set the balloons down onto parchment-lined sheet and freeze for about 2 minutes, depending on the kind of chocolate used. Once the chocolate has hardened, remove balloons from the freezer and use a pin to pop them. Peel the plastic away from the balloon, slowly if it’s sticking. Fill with ice cream and desired toppings!
[Name] Baked Beans [AuthorId] 1802390516 [AuthorName] Winnipeg Lou [CookTime] PT3H30M [PrepTime] PT1H30M [TotalTime] PT5H [DatePublished] 2017-05-18T20:54:00Z [Description] Make and share this Baked Beans 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/53/15/86/8nB5GmySbm86q3vuEhpt_002.JPG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1", "1/3", "1 1/2", "1/4", "1", "1/4", "3 1/2", "1", "1/2"] [RecipeIngredientParts] ["navy beans", "bacon", "onion", "molasses", "salt", "ground black pepper", "brown sugar", "water", "barbecue sauce", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.9 [FatContent] 8.7 [SaturatedFatContent] 2.9 [CholesterolContent] 12.8 [SodiumContent] 288.7 [CarbohydrateContent] 20.5 [FiberContent] 3.4 [SugarContent] 10.2 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] 1/2 cup [RecipeInstructions] Rinse beans; add fresh water to cover beans and bring to a boil. Simmer 10 minutes; remove from heat and let beans soak for 1 hour. While beans are soaking, render bacon over medium heat. Add onions and saute until soft. Preheat oven to 325. Drain and put the beans in a roaster; add bacon and onion to beans. Combine molasses, mustard, brown sugar, ½ cup water, salt and pepper and add to bean pot. Pour in just enough water to cover the beans and bring to a boil. Once boiling, remove from heat, cover lid or foil and bake until beans are tender, approximately 2 ½ hours. Check occasionally and add boiling water if necessary to prevent the beans from drying out. Once beans are tender, remove the lid and let the beans /sauce dry out a little, about 15 minutes. *sauce will thicken a little as it cools. Add BBQ sauce and vinegar and mix well.
[Name] Mango and Pineapple Chutney [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-18T21:44:00Z [Description] Mango and Pineapple Chutney – An easy condiment that is great with chicken, fish, shrimp ,sandwiches and as a dip. [Images] character(0) [RecipeCategory] Caribbean [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1", "1/2", "1/2", "1", "1/3", "1/2", "1/2", "1/4", "1/4", NA, "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["mangoes", "pineapple chunks", "fresh ginger", "onion", "garlic", "pepper", "red bell pepper", "ground coriander", "ground cardamom", "ground cloves", "ground cinnamon", "nutmeg", "salt", "sugar", "vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.4 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 58.4 [FiberContent] 4.1 [SugarContent] 53.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] 3 Cups [RecipeInstructions] Combine mangoes, ginger, garlic, onions, Jalapenos, bell pepper, spices, sugar and vinegar in a large stainless steel sauce- pan. Bring to a boil,then cook, uncovered for about 20 minutes or more, until tender and the sauce thickens. Remove let it cool, refrigerate and start using- with last more than a month in the fridge, covered.
[Name] Everyday Vegetable Soup [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-05-18T23:37:00Z [Description] Make and share this Everyday Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Stove Top", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", NA, NA, "3", "1", "1", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "onions", "celery", "coarse salt", "ground pepper", "vegetable broth", "diced tomatoes", "tomato paste", "carrot", "corn", "green beans", "lima beans", "peas", "potato", "zucchini", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.4 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 32.6 [CarbohydrateContent] 8.3 [FiberContent] 2.1 [SugarContent] 4.8 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.", "Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.", "Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing." ]
[Name] Apricot Barbecue Pork Chops [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-05-18T23:53:00Z [Description] Make and share this Apricot Barbecue Pork Chops 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/53/15/89/RLPgXg7uTuemAMGiMjJ9_IMG_0789.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Healthy", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["8", NA, NA, "1", "1", "1", "1/2 - 1"] [RecipeIngredientParts] ["salt", "pepper", "barbecue sauce", "dried mustard", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.4 [FatContent] 18.3 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 415.8 [CarbohydrateContent] 69.4 [FiberContent] 0.5 [SugarContent] 47.2 [ProteinContent] 41.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Use a 6-quart slow cooker. Lightly salt and pepper pork chops. Place the pork chops in the insert. In a small mixing bowl, whisk together the preserves, barbecue sauce, mustard, and Tabasco sauce. Pour this evenly over the chops. Cover and cook on LOW for 6-7 hours or on HIGH for about 4 hours.
[Name] Instant Pot Vegetable Khichadi [AuthorId] 2477688 [AuthorName] Vasuishere [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-05-19T01:12:00Z [Description] Make and share this Instant Pot Vegetable Khichadi recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "3", "1/2", "1", "5", "1", "10", "3/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["cumin seed", "chili powder", "cumin powder", "turmeric powder", "garam masala powder", "methi leaves", "peas", "garlic clove", "curry leaves", "ginger", "green beans", "brown rice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.4 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 595.3 [CarbohydrateContent] 55.3 [FiberContent] 14.3 [SugarContent] 3.6 [ProteinContent] 13.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set IP to saute mode(less or normal pressure]. Add oil, cumin seeds, curry leaves,diced onions. Add ginger, garlic. After onions turn translucent, add methi leaves, potatoes, peas. Add all spice powder. Add rice and dals and engh water. Add salt. Set IP to steam mode for 12 minutes. Close lid and set knob to sealing.
[Name] Light Alfredo Sauce [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-05-19T03:24:00Z [Description] Make and share this Light Alfredo Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/91/Ss3nP0tYS5OgfVMvkeXJ_IMG_0746.JPG" [RecipeCategory] Cheese [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "12", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "garlic clove", "parsley", "2% evaporated milk", "light butter", "parmesan cheese", "pepper", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.5 [FatContent] 12.1 [SaturatedFatContent] 7.2 [CholesterolContent] 26.4 [SodiumContent] 547.2 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 5.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small sauce pan, heat olive oil on medium heat. Add garlic, stirring constantly for a few seconds, until it starts to brown. Garlic will burn quickly, so be careful. Add parsley and give a quick stir. Add butter and melt completely. Shake evaporated milk thoroughly, then stir into the butter mixture. Add parmesan cheese and stir until completely integrated. Add salt and pepper, adjusting to taste.
[Name] No-Bake Chocolate Oat Bars [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-05-19T13:48:00Z [Description] The oats give them a delicious crunch, and the chocolate drizzle gives them the perfect amount of sweetness. Even better? All you need to do is mix them up, stick them in the fridge, and enjoy. Found on Pintrest [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/67/92/0/GOk0fF2rRci9KwQ2TvxU_No%20Bake%20Chocolate%20Oat%20Bars.JPG" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1/2", "1/4", "1", "3/4"] [RecipeIngredientParts] ["butter", "brown sugar", "pure vanilla extract", "rolled oats", "ground cinnamon", "kosher salt", "chunky peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.0 [FatContent] 21.7 [SaturatedFatContent] 10.3 [CholesterolContent] 30.5 [SodiumContent] 200.4 [CarbohydrateContent] 26.4 [FiberContent] 3.2 [SugarContent] 13.6 [ProteinContent] 5.5 [RecipeServings] 16.0 [RecipeYield] 16 bars [RecipeInstructions] Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside. In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low-heat, until the butter has melted and the sugar has dissolved. Add the oats, cinnamon and kosher salt. Cook, stirring constantly, for 4 to 5 minutes. Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down. In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined. Pour <U+2158> of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture. Refrigerate for 4 hours, or until set.
[Name] Salmon Lettuce Wraps With Grainy Mustard Mayonnaise Dip [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-19T14:07:00Z [Description] If your meals for work are starting to feel bland, try a Canadian secret for zipping up sandwiches – mustard. Homemade meals come to life with just a dash of the condiment. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/TvlBUiyDTu2e5OfnTzSW_89798H.jpg" [RecipeCategory] Greens [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "2", "1", "4", "1/4", "1", "1", NA, "12"] [RecipeIngredientParts] ["salmon", "garlic clove", "onion", "lemon juice", "honey", "mayonnaise", "lemon juice", "grainy mustard", "iceberg lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 21.2 [SodiumContent] 321.3 [CarbohydrateContent] 72.3 [FiberContent] 27.7 [SugarContent] 46.9 [ProteinContent] 30.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the first 7 ingredients in a bowl to make the salmon mixture. In a medium-sized, non-stick pan, heat canola oil and fry salmon mixture for 5 minutes over medium heat. Place salmon mixture in the lettuce leaves and wrap. In a small bowl, mix mayonnaise, lemon juice and grainy mustard. Season with salt and pepper. Use as a dipping sauce for the wraps. Serve wraps with dipping sauce.
[Name] Chicken Fettuccine Alfredo from Adventures in Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-05-19T16:31:00Z [Description] Text excerpted from ADVENTURES IN CHICKEN © 2017 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
[Name] Giant Pizza Cookie [AuthorId] 2001540520 [AuthorName] A Joyful Riot [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-05-19T16:47:00Z [Description] Pizza is great. Dessert is better! Learn how to make a giant pizza-inspired cookie complete with candy toppings. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/95/hZHpuUqSJKlzE31sD5E7_FINAL.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/95/KgDwJkKBRZGpOXmGwFWP_Decorating.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/95/49ynlGfsRuuqR7xEqU7z_Mixing%20cheese%20and%20sauce.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/95/5BM04yrMQ3a8YDN0IygD_Saucing.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 7.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.5 [SodiumContent] 7.2 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] 1 giant cookie [RecipeInstructions] OPTIONAL CANDY TOPPINGS: red licorice wheels or red fruit leather, black licorice, square piece bubble gum, green and/or purple taffy candy, pink bubble tape. Press sugar cookie dough into a round cookie pan. Bake according to package or recipe instructions. Remove from oven, allow to cool at least 2 hours. You can remove from the pan or leave it inside. Make royal icing according to box or recipe instructions. Divide about half of the icing into two other bowls, one with slightly more than the other. Color the remaining icing yellow (gel icing colors work best because they don’t alter the consistency of the icing]. Color the smallest portion of icing red and the last bowl a tan crust-like color (we used a <U+2028>little copper and a little brown to achieve this look]. Fill an icing bag affixed with a large round tip (like #2A] with the yellow icing. Pipe a large <U+2028>circle onto cookie representing where you’ll want your “cheese” layer to go out to (leave about 1 1/2 inches for the sauce and crust]. Immediately fill this circle in with the rest of the yellow icing, spreading together with a spatula if needed. Allow the yellow icing to set for a few minutes until it has a slight crust on it. Now fill an icing bag with the same larger tip with the red icing. And pipe this around the <U+2028>“cheese” circle. This represents pizza sauce so it doesn’t need to be perfect. Similarly allow to set for a few minutes before finally following with the crust-colored icing <U+2028>and spreading it out to the edge of your cookie. A flatter icing tip, such as #125, is <U+2028>perfect for this. Now make the perfect pizza for yourself by choosing your favorite toppings! Red licorice <U+2028>wheels are perfect pepperonis, and so is red fruit leather cut into circles. Cutting black licorice into little rings makes great olives. Red square bubble gum for tomatoes, yellow for pineapple, green or purple for onions. Bubble gum tape can be cut into squares for ham, and green or purple taffy can be cut into pepper slices or purple onion strips. Add your desired toppings and then use a pizza roller to slice into pieces and serve!
[Name] Meatloaf [AuthorId] 2000901427 [AuthorName] Eileen135 [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-05-19T20:21:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["pork", "egg", "parsley", "dried thyme", "onion", "garlic", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.3 [FatContent] 8.7 [SaturatedFatContent] 2.8 [CholesterolContent] 94.5 [SodiumContent] 186.3 [CarbohydrateContent] 14.0 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 24.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. mix all ingredients together, spray pan, form meat into a rounded rectangle, put in pan. 2. Bake at 350 for 50-60 minutes.
[Name] Gravy [AuthorId] 2000901427 [AuthorName] Eileen135 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-05-19T20:22:00Z [Description] Make and share this Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["flour", "water", "bouillon cube", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Slice one onion and heat in a pan and brown it for 5-10 minutes. Mix flour and water in cup and add to onion. Add gravy master or bouillon cube, maggi, vegetta/salt and pepper. 2. Let cook for 10 minutes.
[Name] Cranberry Sauce Muffins (Gluten Free) [AuthorId] 133174 [AuthorName] PaulaG [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-05-19T20:23:00Z [Description] What to do with leftover cranberry sauce? Make muffins of course. I find a recipe on line and tweaked it to make it gluten free. These were quite good. Moist and delicious. Please note: The gluten free flour blends are from America Tests Kitchen "It Can't Be Gluten Free Volume 1 and 2". [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/98/nlnPV9rCQti9CSMKmgFn_20190524_093641.jpg" [RecipeCategory] Breads [Keywords] ["Free Of...", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/3", "1", "1/2", "1/2", "1", "1", "1 1/2", "1/2", "1/3", "2", "1/2"] [RecipeIngredientParts] ["flour", "flour", "old fashioned oats", "brown sugar", "baking powder", "baking soda", "salt", "orange zest", "ground cinnamon", "whole berry cranberry sauce", "yogurt", "coconut oil", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.3 [FatContent] 7.8 [SaturatedFatContent] 5.8 [CholesterolContent] 32.3 [SodiumContent] 269.1 [CarbohydrateContent] 37.1 [FiberContent] 1.6 [SugarContent] 19.7 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 1 muffin [RecipeInstructions] ["In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon. Whisk together to thoroughly combine.", "In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.", "Make a well in the center of dry ingredients and add the wet ingredients. Stir to combine with a rubber spatula. Cover bowl and allow to rest for 15 to 20 minutes.", "Preheat oven to 400 degrees. Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray. Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin. Bake for 25 to 30 minutes until lightly browned and cooked through. Gluten free baking requires a slightly longer cook time." ]
[Name] Oatmeal Caakies [AuthorId] 527509 [AuthorName] ToxicTeacaakes [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2017-05-19T20:23:00Z [Description] Not quite cake, not quite cookies, these nostalgic desserts came from a mistake but they will not fail to please. Tasters often harken the flavor to childhood treats... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/15/99/ZWuxfPoBRpetW4SVwXXv_1495226282653793891757.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "4", "1", "1 1/2", "1/2", "1", "1", "1/2", "1/2", "4"] [RecipeIngredientParts] ["butter", "dark brown sugar", "granulated sugar", "eggs", "vanilla", "unbleached all-purpose flour", "whole wheat flour", "baking soda", "ground ginger", "allspice", "salt", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 12.7 [SaturatedFatContent] 7.1 [CholesterolContent] 68.5 [SodiumContent] 179.8 [CarbohydrateContent] 37.3 [FiberContent] 2.5 [SugarContent] 14.7 [ProteinContent] 5.4 [RecipeServings] 18.0 [RecipeYield] 18 Desserts [RecipeInstructions] Preheat oven to 350 degrees F. In a large bowl, cream butter and sugars untill smooth. In another Bowl, combine the flours, spices, and baking soda and stir with a fork until well mixed. Add eggs and vanilla to wet ingredients and beat well. Add dry ingredients to wet ingredients and stir carefully until well mixed. Add oats and carefully stir until well mixed. Measure 1/4 cup fulls and put onto ungreased cookie sheet. Bake for 18 minutes then place on to wire cooling rack to completely cool. Enjoy with a tall glass of milk or with ice cream. They also make good bases for ice cream sandwiches -- .
[Name] Perfect Cheesecake (From SimplyRecipes, Elise Bauer) [AuthorId] 2000417808 [AuthorName] ambartells [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2017-05-19T20:24:00Z [Description] Make and share this Perfect Cheesecake (From SimplyRecipes, Elise Bauer) recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "2", "1", "4 1/3", "2", "1 1/3", "1", "2", "4", "2/3", "2/3", "2", "1/3", "1", "6", "1/2", "1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "sugar", "salt", "unsalted butter", "cream cheese", "granulated sugar", "salt", "vanilla extract", "eggs", "sour cream", "heavy whipping cream", "sour cream", "powdered sugar", "vanilla extract", "fresh raspberries", "granulated sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.9 [FatContent] 36.0 [SaturatedFatContent] 20.1 [CholesterolContent] 150.7 [SodiumContent] 298.8 [CarbohydrateContent] 39.2 [FiberContent] 0.9 [SugarContent] 33.5 [ProteinContent] 6.7 [RecipeServings] 16.0 [RecipeYield] 1 slice [RecipeInstructions] Prepare the crust. Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of heavy duty aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Repeat two more times. Preheat oven to 350°F, with rack in lower third of oven. Pulse the graham crackers in a food processor or blender until finely ground. Put in a large bowl, and stir in the sugar and salt. Use your (clean] hands to stir in the melted butter. Use your hands to press down graham cracker crumbs form even layer of graham cracker crumbs. Put the graham cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan, with maybe just a slight rise along the inside edges of the pan. Be careful as you do this, as not to tear the aluminum foil. Place in the oven for 10 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325°F. Make the filling. Cut the cream cheese into chunks and place in the bowl of an electric mixer, with the paddle attachment. Mix on medium speed for 4 minutes until smooth, soft and creamy. Add the sugar, beat for 4 minutes more. place cream cheese in mixer beat until smooth. Add the salt and vanilla, beating after each addition. Add the eggs, one at a time, beating for one minute after each addition. Add the sour cream, beat until incorporated. Add the heavy cream, beat until incorporated. Remember to scrape down the sides of the mixer bowl, and scrape up any thicker bits of cream cheese that have stuck to the bottom of the mixer that paddle attachment has failed to incorporate. Cook the cheesecake. Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water. Pour the cream cheese filling into the springform pan, over the graham cracker bottom layer. Smooth the top with a rubber spatula. Place the roasting pan with the springform pan in it, in the oven, on the lower rack. Carefully pour the hot water into the roasting pan (without touching the hot oven], to create a water bath for the cheesecake, pouring until the water reaches halfway up the side of the springform pan, about 1 1/4 inches. (Alternatively you can add the water before putting the pan in the oven, whichever is easier for you.] Cook at 325°F for 1 1/2 hours. Turn off the heat of the oven. Crack open the oven door 1-inch, and let the cake cool in the oven, as the oven cools, for another hour. This gentle cooling will help prevent the cheesecake surface from cracking. Cover the top of the cheesecake with foil, so that it doesn't actually touch the cheesecake. Chill in the refrigerator for a minimum of 4 hours, or overnight. Prepare sour cream topping. Place sour cream in a medium sized bowl, stir in the powdered sugar and vanilla, until smooth. Chill until you are ready to serve the cake. Note that this recipe produces enough sour cream topping for a thick topping and some extra to spoon over individual pieces of cheesecake, if desired. If you would like a thinner layer of topping and no extra, reduce the sour cream topping ingredients in half. Prepare the raspberry sauce. Place raspberries, sugar, and water in a small saucepan. Use a potato masher to mash the raspberries. Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken. Remove from heat. Let cool. Prepare the cake to serve. Remove the cake from the refrigerator. Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan. Dorie recommends, and we've done with success, that you use a hair dryer to heat the sides of the pan to make it easier to remove. Open the springform latch and gently open the pan and lift up the sides. Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce.
[Name] SHRIMP SOUP WITH COCONUT MILK [AuthorId] 2001539284 [AuthorName] antonetroajer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-05-19T20:46:00Z [Description] Shrimp soup is a creamy, healthy and flavorful soup with coconut milk and vegetables. It is a delicious soup recipe for all the seafood lovers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001539284/ijgcQGUaRKY7RMBNg3Gd_shrimp%20soup.jpg" [RecipeCategory] Stew [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["300", "13 1/2", "1/2", "1/2", "2", "2", "1", "1 1/2", "2", "1"] [RecipeIngredientParts] ["shrimp", "coconut milk", "onion", "capsicum", "roma tomatoes", "salt", "red chili powder", "cilantro leaves", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.4 [FatContent] 18.8 [SaturatedFatContent] 12.8 [CholesterolContent] 63.0 [SodiumContent] 692.1 [CarbohydrateContent] 5.4 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a pan heat oil, add chopped garlic and cook until the color changes slightly orange. Add chopped onion, bell pepper and cook until onion becomes soft. Add chopped tomatoes and cook until the tomatoes become partially soft. Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly. Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.
[Name] VEGETABLE SEEKH KEBABS [AuthorId] 2001539284 [AuthorName] antonetroajer [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-05-19T20:47:00Z [Description] Vegetable seekh kebabs are the easy and delicious finger food, crispy on the outer and soft inside. These vegetable kebabs are an excellent way to sneak vegetables in the kids diet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001539284/sj0hjSDgTISSqM6EWkmT_vegetable%20seekh%20kebabs.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12", "13", "14"] [RecipeIngredientParts] ["potato", "carrots", "cabbage", "sweet peas", "onions", "salt", "red chili powder", "coriander powder", "lemon juice", "garam masala", "besan flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.1 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 122.8 [CarbohydrateContent] 58.3 [FiberContent] 17.4 [SugarContent] 26.0 [ProteinContent] 9.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Soak the bamboo skewers in water for 30 minutes. Boil and mash the potatoes and sweet peas together until smooth without leaving any chunks. In a wide plate spread the bread crumbs and keep it ready. Preheat the conventional oven to 400 degrees Fahrenheit and grease the baking sheet with oil. In a pan, heat oil, add finely chopped onion and cook until the onion becomes soft. Add ginger garlic paste and saute until the ginger garlic paste loses its raw smell. Add finely chopped carrot, cabbage and cook until the vegetables become tender. Roast the besan flour separately for a couple of minutes over a medium heat until the besan flour loses its raw smell. Combine boiled and mashed potatoes, sweet peas, cooked vegetables, roasted besan flour, lemon juice, salt, red chili powder, coriander powder, garam masala and mix well. Divide into small portions and mold the veggies mixture around the bamboo skewers evenly. Roll the kebabs on the bread crumbs gently and arrange on a greased baking sheet with 2-inch space between each kebab. Spray the cooking oil on the kebabs and bake in a pre-heated 400 degrees oven for 20 minutes and turn the kebabs to the other side, spray cooking oil and bake for another 20 minutes. Turn on the broil mode and broil the kebabs for another 2 minutes. Serve the vegetable kebabs with ketchup or with any of your favorite sides.
[Name] Skillet Lasagna Roll Ups [AuthorId] 2001278787 [AuthorName] Sherry M. [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 2017-05-19T20:48:00Z [Description] A quick and easy meal to cook, using Rotisserie Chicken, and cooking on top of the stove. So great for those hot summer months. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2", "1", "1", "1", "1/2", "1/4", "6", "2"] [RecipeIngredientParts] ["chicken", "fresh spinach", "garlic cloves", "ricotta cheese", "cheese", "egg", "parmesan cheese", "asiago cheese", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 15.8 [SaturatedFatContent] 8.7 [CholesterolContent] 73.0 [SodiumContent] 714.4 [CarbohydrateContent] 32.7 [FiberContent] 3.2 [SugarContent] 8.4 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the chicken, spinach, garlic, ricotta cheese, Italian cheese and the egg in a large bowl. Add 1/4 cup Parmesan and 2 Tbsp. basil; mix well. Spread chicken mixture onto noodles; roll up tightly. Pour about half the pasta sauce into large skillet. Add the roll-ups, seam sides down. Spoon remaining sauce over the roll-ups; cover. Bring to boil on medium-high heat; simmer on medium-low heat 20 minute or until heated through. Sprinkle with remaining Parmesan and basil.
[Name] Monkey Bread [AuthorId] 2001543435 [AuthorName] Belonga08 [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-05-19T20:48:00Z [Description] Make and share this Monkey Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001543435/tdAck4z3RWahdYYtXenU_images.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4"] [RecipeIngredientParts] ["buttermilk", "sugar", "butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 50.0 [FiberContent] 0.0 [SugarContent] 49.9 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut biscuits in half. roll in rugar cinnamon mix-layer rolls and sprinkle with walnuts(optional] melt with butter. bake at 350.
[Name] Ramen-Slaw Sald [AuthorId] 2001543435 [AuthorName] Belonga08 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-05-19T20:48:00Z [Description] Make and share this Ramen-Slaw Sald recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "3", "12", "3/4", "1/3", "1/2"] [RecipeIngredientParts] ["dried cherries", "vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.0 [FatContent] 31.7 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 589.5 [CarbohydrateContent] 34.9 [FiberContent] 0.7 [SugarContent] 17.1 [ProteinContent] 3.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] crunch up noodles with rest of dry ingredients. mix vigoursly pour over salad as it is used.
[Name] Fried Chicken [AuthorId] 2001543435 [AuthorName] Belonga08 [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-05-19T20:49:00Z [Description] Make and share this Fried Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/8", "1/4", "1", "1", "5"] [RecipeIngredientParts] ["flour", "pepper", "salt", "paprika", "butter", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1123.1 [FatContent] 87.8 [SaturatedFatContent] 35.8 [CholesterolContent] 364.8 [SodiumContent] 632.1 [CarbohydrateContent] 8.2 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 71.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] melt butter, put on the bottom of roaster. dip chicken into batter. put into roaster and bake at 425 F for an 1. and flip every half an hour.
[Name] Classic Carolina BBQ Rub [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-19T20:49:00Z [Description] Make and share this Classic Carolina BBQ Rub 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/2001543625/mUZl5VYUSTOWquJQEWyl_BBQ.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "Spicy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["salt", "granulated sugar", "brown sugar", "ground cumin", "chili powder", "ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.2 [FatContent] 9.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 14266.6 [CarbohydrateContent] 92.3 [FiberContent] 21.4 [SugarContent] 56.9 [ProteinContent] 10.3 [RecipeServings] 1.0 [RecipeYield] 1 Cup [RecipeInstructions] Combine all ingredients in a small bowl, mix well. Use as a dry rub on beef, chicken, lamb or pork. If making ahead of time, store in an air tight container in a cool place for up to six months after preparation.
[Name] Pan Fry Garlic Butter Branzino [AuthorId] 2126734 [AuthorName] amyheu [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-19T20:49:00Z [Description] This recipe is fast and simple to make. If you're a garlic and/or butter lover, you can add more of it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2 -3", "3", "1 -2", "2", "1/2", "6", "1", "1/2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "unsalted butter", "garlic", "fresh basil leaves", "fresh ground pepper", "parsley"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 290.5 [FatContent] 18.4 [SaturatedFatContent] 4.5 [CholesterolContent] 76.2 [SodiumContent] 95.5 [CarbohydrateContent] 2.7 [FiberContent] 0.2 [SugarContent] 0.3 [ProteinContent] 27.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Rinse the Branzino fish filets and pat it dry with a paper towel. Dash of salt on one side of the fish filets only. Do not salt both sides. Fish do not need a lot of salt. Add black pepper. With frying pan on stove top, turn heat on medium high. Put butter and extra virgin olive oil in pan. Wait until butter melts and sizzles, then add garlic. When garlic is fragrant and lightly brown, add in the fresh basil. This will crisp up the basil. Immediately, put in the Branzino fish filets and pan fry for 3 minutes. Pour lemon juice onto fish into pan. Flip over fish filets and pan fry for another 3 minutes or until nice crisp brown colors on the edges. Turn off heat and plate the fish filets with your choice of sides. Don't forget to pour some of that garlic butter sauce onto the fish filets. Sprinkled some fresh minced parsley on top of dish and enjoy!
[Name] Bubbe's Vegetarian Refried Beans [AuthorId] 1800056265 [AuthorName] SuperBubbe57 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-05-19T20:50:00Z [Description] These have been a family favorite for over 40 years. I get a lot of requests for this recipe which I have used for nearly 40 years now. Be forewarned! Taking some Beano may be a good idea especially if you plan to go to a social event later! LOL [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1", "1", "8", "4", "1", "1", "1", "1", "4", "5"] [RecipeIngredientParts] ["black beans", "onion", "green bell pepper", "chilies", "cayenne pepper", "ground cumin", "ground coriander", "black pepper", "oregano", "basil", "dill weed", "sea salt", "salt", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.3 [FatContent] 9.6 [SaturatedFatContent] 7.5 [CholesterolContent] 0.0 [SodiumContent] 1198.9 [CarbohydrateContent] 4.6 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook beans in water until tender then mashed them up.", "Meanwhile saute the onions, garlic, bell peppers until tender, then add the herbs & spices and saute for a few more minutes. Sauting the spices really brings out the flavor. Then add the whole mixture to the cooked & mashed beans and mix thoroughly . Then add the salt, butter or coconut oil and mix well.", "These are great as a dip with tortilla chips, or used in double decker tacos, burritos etc. Also they freeze reasonably well -- I get a lot of requests for this recipe which I have used for nearly 40 years now. Be forewarned! Taking some Beano may be a good idea especially if you plan to go to a social event later! LOL." ]
[Name] Tangy Meatballs [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2017-05-19T20:50:00Z [Description] A new twist to a classic party appetizer, these easy to make meatballs are cooked in a cranberry-chili sauce and ready to serve your guests in minutes. [Images] character(0) [RecipeCategory] Meat [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "14", "12"] [RecipeIngredientParts] ["jellied cranberry sauce", "chili sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 155.6 [CarbohydrateContent] 7.4 [FiberContent] 0.8 [SugarContent] 6.2 [ProteinContent] 0.3 [RecipeServings] 30.0 [RecipeYield] 1 Ounce [RecipeInstructions] Place all ingredients in slow-cooker. Heat on high, stirring occasionally, for 90 minutes.
[Name] Rimco Chicken [AuthorId] 170959 [AuthorName] The Big Cheese [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2017-05-19T20:51:00Z [Description] Long ago, there was a factory here in Murphy, NC named Rimco. My dad and many others worked there, even when it changed hands and took a different name. Each summer, there would be a big company cookout, and this chicken was what we all looked forward to. It's a versatile recipe, this is the base recipe for grilling. You can also use your favorite breading to fry it after it's soaked in the brine. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2"] [RecipeIngredientParts] ["whole chicken", "white vinegar", "butter", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 766.4 [FatContent] 66.0 [SaturatedFatContent] 29.6 [CholesterolContent] 243.9 [SodiumContent] 2749.5 [CarbohydrateContent] 1.9 [FiberContent] 0.6 [SugarContent] 0.2 [ProteinContent] 38.7 [RecipeServings] 6.0 [RecipeYield] 8 Pieces [RecipeInstructions] Place chicken pieces in a ziplock bag. Add vinegar, melted butter, salt & pepper. Place ziplock bag in the refrigerator and let it sit overnight, up to 24 hours. The next day, take chicken out of the bag and pat dry. Reserve some of the brine and boil it in a small saucepot. Prepare grill. Place chicken on grill, brush with the brine mixture while grilling.
[Name] Barcelona Mussels Recipe [AuthorId] 2001544609 [AuthorName] Poppop [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-19T20:51:00Z [Description] Make and share this Barcelona Mussels Recipe 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/2001544609/XA1jr9EETbmxCzE3CMx1_Barcelona%20Mussels%20Recipe-5.jpg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1/2", "2", "1", "1", "3/4", "1", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "garlic", "salt", "black pepper", "paprika", "red pepper flakes", "crushed tomatoes", "white wine", "chicken broth", "mussels", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.1 [FatContent] 27.2 [SaturatedFatContent] 4.1 [CholesterolContent] 63.7 [SodiumContent] 1530.6 [CarbohydrateContent] 49.5 [FiberContent] 8.9 [SugarContent] 5.1 [ProteinContent] 34.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth]. Mix it all together, turn the heat up to medium high and bring it up to a simmer,.", "When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.", "In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine." ]
[Name] Spinach Stuffed Pork Tenderloin [AuthorId] 1803482517 [AuthorName] rmanuele [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-05-19T20:53:00Z [Description] Make and share this Spinach Stuffed Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "4", "2", "4"] [RecipeIngredientParts] ["garlic powder", "pepper", "provolone cheese", "fresh spinach", "prosciutto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.9 [FatContent] 11.5 [SaturatedFatContent] 6.1 [CholesterolContent] 93.1 [SodiumContent] 316.4 [CarbohydrateContent] 1.6 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 4 248 calories [RecipeInstructions] Cut a lengthwise slit down the center of the tenderloin to within 1/2 inches of bottom. Open tenderloin so it lies flat. On each half, make another lengthwise slit down the center to within 1/2 inches of the bottom; cover with plastic wrap. Flatten to 1/4 inches thickness. Remove plastic wrap; sprinkle with 1/4 tsp celery salt,1/4 tsp garlic powder and 1/4 tsp pepper. Layer with cheese, spinach and ham. Press down gently. Roll up jelly-roll style, starting with a long side. Tie the roast at 1 1/2 inches to 2 inches intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow roasting pan. Bake uncovered, at 425 for 30 minutes or meat thermometer reads 160. Transfer to a serving platter. Let stand 10 minute before slicing.
[Name] Authentic Asian Beef Stir Fry [AuthorId] 2001543511 [AuthorName] Justin Lovan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-19T20:53:00Z [Description] Easy to make as it looks. Taste is extremely flavorful with simple household ingredients. One of the best IMO and ive tried plenty of stir fry. Its just my taste. Simple to make give it a try and <3 feedback and ratings [Images] character(0) [RecipeCategory] Meat [Keywords] ["Asian", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "1/2", "1/2", "1", "1/2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["beef", "garlic cloves", "onion", "msg", "oyster sauce", "fish sauce", "ginger", "water", "sugar", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 830.0 [FatContent] 85.6 [SaturatedFatContent] 34.1 [CholesterolContent] 112.4 [SodiumContent] 332.8 [CarbohydrateContent] 4.5 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by heating up you pan with the oil. Once heated add the garlic. Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices. Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds. Add your Oyster Sauce and water and stir for 10 seconds. Add the sugar and fish sauce stir and taste If the taste is to preference add the cut green onions. If it needs more taste slowly add fish sauce and taste. Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice. You can also add in vegetables if you prefer in STEP 3.
[Name] Sweet Potato Brownies [AuthorId] 1802686134 [AuthorName] joelmw [CookTime] PT30M [PrepTime] PT35M [TotalTime] PT1H5M [DatePublished] 2017-05-19T21:03:00Z [Description] PaleOMG (annoying site--frames, ads, cross-fit, extra verbiage; no offense)
[Name] Dale's Steak Marinade [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-20T03:06:00Z [Description] Make and share this Dale's Steak Marinade recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/3", "2", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["soy sauce", "Worcestershire sauce", "sugar", "salt", "liquid smoke", "ground ginger", "paprika", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12872.1 [CarbohydrateContent] 23.6 [FiberContent] 1.9 [SugarContent] 12.3 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Using a 1 quart container Whisk all ingredients together until well blended. Seal well and all should last refrigerated 1-2 months. Refrigerate.
[Name] Easy Cannoli Cupcakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-20T13:10:00Z [Description] Found this on the back of a Pilsbury White Cake Mix and an easy and fast cupcake recipe using a cake mix. Prepare cupcakes as per your box instructions so will be additional ingredients per box instructions. I love the cupcakes, but also made some into mini loaf cakes to see how they'd turn out and those were fun too [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/35/5/dZr5Qkx1Rye6B2UlnWm2_Cannoli%20Cupcakes.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/35/5/R3VfrK6NQi4X9Kd4tXiG_Cannoli%20Cupcakes%20cake%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/35/5/FIC7LQHrTkWvpE8q6vR1_Cannoli%20Cupcakes%20cake.JPG"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["15", "1 1/2", "1 1/4", "15", "1/2", NA, NA] [RecipeIngredientParts] ["heavy cream", "ricotta cheese", "chocolate curls", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.0 [FatContent] 11.8 [SaturatedFatContent] 5.6 [CholesterolContent] 29.8 [SodiumContent] 161.9 [CarbohydrateContent] 23.1 [FiberContent] 0.2 [SugarContent] 17.4 [ProteinContent] 3.2 [RecipeServings] 24.0 [RecipeYield] 24 Cupcakes [RecipeInstructions] CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes. Cool completely. Remove paper baking cups from cupcakes. cut each cupcake horizontally into 2 layers. FILLING and FROSTING: Beat cream in large bowl until stiff peaks from. Beat in frosting, ricotta cheese and almond extract until blended. PIPE: Pipe half of ricotta mixture onto bottom halves of cupcakes. Replace cupcake tops. Pipe remaining ricotta mixture on tops of cupcakes. Garnish with chocolate and pistachos. Chill until ready to serve.
[Name] Homemade Laundry Detergent Tabs [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-20T13:59:00Z [Description] This is my favorite detergent recipe so far. I made this when it wasn't sunny outside, and they still set up. I also made homemade washing soda by putting a thick layer in the oven for an hour at 400. Super excited to not buy washing soda. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/4", "1/4 - 1/2", "5 -10"] [RecipeIngredientParts] ["baking soda", "salt", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2908.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 15-20 tabs [RecipeInstructions] ["Grate a bar of soap (can also shred in food processor].", "Mix the grated soap, baking soda, washing soda, and salt in a large bowl.", "Slowly add the vinegar a little at a time and mix until it starts to clump and is easy to manipulate.", "Press into ice cube trays (really press hard].", "Set the trays out to dry in a sunny place for at least 24 hours.", "When you use the tabs, add them in with the load and not in the separate area for detergent if your machine has one. They won't dissolve properly without enough water." ]
[Name] Chocolate Mousse [AuthorId] 32412 [AuthorName] StevenHB [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-20T14:45:00Z [Description] Inspired by Maida Heatter's. Gluten and dairy-free (assuming you choose not to serve with whipped cream). [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1/3", "5", "1"] [RecipeIngredientParts] ["instant coffee", "instant espresso", "boiling water", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.2 [FatContent] 23.7 [SaturatedFatContent] 13.5 [CholesterolContent] 155.0 [SodiumContent] 94.7 [CarbohydrateContent] 11.8 [FiberContent] 6.3 [SugarContent] 0.5 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Break up the chocolate into a small, heavy saucepan. Dissolve the coffee or espresso in the boiling water and pour it over the chocolate. Place over low heat and stir occasionally with a small wire whisk until mixture is smooth. Remove from heat and set aside for about 5 minutes. In the bowl of an electric mixer at high speed, beat the yolks for 3 to 4 minutes until pale lemon-colored. With a spatula add the chocolate mixture and mix until smooth. Do not over mix. Add the salt to the egg whites until they hold a definite shape but are not dry. Gently fold whites into chocolate mixture in thirds. I do this by adding the whites to the chocolate twice and then adding the chocolate mixture back to the bowl where the whites are. Fold only until no whites show. Gently pour into serving glasses or bowls, filling ¾ of the full capacity. Cover with plastic wrap and refrigerate for 3 to 6 hours. You may refrigerate it for as long as 24 hours, though the texture will become more spongy and less creamy. It's good either way. Serve with whipped cream, if desired.
[Name] Trent and Wallies BBQ Rub [AuthorId] 343641 [AuthorName] Miss V [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-20T22:27:00Z [Description] Make and share this Trent and Wallies BBQ Rub recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1/4", "1/2", "1/4", "1", "2", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["seasoning salt", "paprika", "chili powder", "onion powder", "dry mustard", "black pepper", "allspice", "cumin", "cayenne pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.5 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 53.3 [CarbohydrateContent] 27.5 [FiberContent] 4.2 [SugarContent] 17.7 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sprinkle fairly heavy on meat. best if you do an hour ahead of cooking.
[Name] Crab Appetizer [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-21T03:08:00Z [Description] Make and share this Crab Appetizer recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1", "1", "1", "4"] [RecipeIngredientParts] ["cheese spread", "margarine", "mayonnaise", "garlic powder", "salt", "pepper", "English muffins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.5 [FatContent] 5.0 [SaturatedFatContent] 1.9 [CholesterolContent] 9.3 [SodiumContent] 327.6 [CarbohydrateContent] 7.1 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 16 pieces [RecipeInstructions] Heat oven to 400 degrees. Combine all ingredients, except English Muffins, in a bowl. Spread mixture onto each muffin half. Place muffin halves on a baking sheet. Bake for 20 minutes, until toasted and bubbling. Cool slightly and cut each in half.
[Name] Chewy Coconut Cookies [AuthorId] 1161666 [AuthorName] Carol [CookTime] PT1H4M [PrepTime] PT20M [TotalTime] PT1H24M [DatePublished] 2017-05-21T03:34:00Z [Description] Make and share this Chewy Coconut Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking soda", "baking powder", "salt", "butter", "brown sugar", "granulated sugar", "egg", "vanilla extract", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.5 [FatContent] 1.6 [SaturatedFatContent] 1.1 [CholesterolContent] 4.5 [SodiumContent] 23.4 [CarbohydrateContent] 3.8 [FiberContent] 0.1 [SugarContent] 2.8 [ProteinContent] 0.3 [RecipeServings] 96.0 [RecipeYield] 8 doz [RecipeInstructions] Heat oven to 350 degrees. Prepare two baking sheets by lining with parchment. In a medium bowl, sift together both flours, baking soda, baking powder, and salt. In another bowl, use a mixer to combine the butter, both sugars, egg, and vanilla extract. Slowly add the flour mixture to the sugar mixture. Add the coconut and mix well. Make balls of dough using one teaspoonful per cookie, and place onto parchment lined baking sheets. Press slightly to flatten. These will spread out thinly. Bake for 8 minutes. Remove from baking sheet to cool.
[Name] Butternut Squash Soup [AuthorId] 2477688 [AuthorName] Vasuishere [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-05-21T06:04:00Z [Description] Make and share this Butternut Squash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1", "2", "3/4", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["cumin seed", "red onion", "garlic clove", "green chilies", "chili powder", "turmeric powder", "cumin powder", "cilantro", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.3 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 11.6 [CarbohydrateContent] 18.6 [FiberContent] 3.2 [SugarContent] 3.9 [ProteinContent] 1.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil, add cumin seeds. Add garlic clove, green chilies, diced onion. Add diced butternut squash. After the squash gets cooked ( use fork and chk] transfer contents to blender and run it. Transfer blended mixture to IP. Add chili powder, turmeric powder, coriander cumin powder and salt. set IP to soup mode. Turn it off quicker if you can judge. add cilantro. Soup is ready. Can be served with sour cream!
[Name] Loaded Baked Bean Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-22T13:59:00Z [Description] Who knew you could add great texture to soup with a package of instant mashed potatoes. Quick and easy and yummy. I added an extra can of beans--personal preference--it increased the serving sizes (probably serves 6 to 8 instead of 4). Recipe courtesy of Idahoan.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "1", "2", "4 1/2", "15 1/2", "32", NA] [RecipeIngredientParts] ["mashed potatoes", "onion", "celery", "carrot", "olive oil", "white beans", "low sodium chicken broth", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.1 [FatContent] 8.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.6 [SodiumContent] 203.8 [CarbohydrateContent] 38.6 [FiberContent] 7.7 [SugarContent] 4.7 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onion, celery, and carrots in olive oil until soft. Add bacon pieces and beans and continue to cook for another 5 minutes. Pour in chicken broth and Idahoan Loaded Baked Flavored Mashed Potatoes package and continue to cook for another 10 minutes. Add shredded cheddar cheese for garnish, if desired.
[Name] Bacon and Cheddar Chipotle Quesadillas [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-05-22T14:05:00Z [Description] Who knew you could have mashed potatoes in your quesadillas? Love it. This would be a great recipe for leftover mashed potatoes. I also added some corn, but I see all kinds of variations with this recipe. Recipe courtesy of www.idahoan.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4", "1", "3"] [RecipeIngredientParts] ["mashed potatoes", "flour tortillas", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.0 [FatContent] 15.2 [SaturatedFatContent] 7.0 [CholesterolContent] 30.2 [SodiumContent] 452.7 [CarbohydrateContent] 21.2 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prepare Idahoan Bacon and Cheddar Chipotle Mashed Potatoes according to package directions (or use your own leftover mashed potatoes]. Keep warm. Saute jalapeno slices in 1 teaspoon of oil in a skillet on medium high heat until softened. On a flat griddle, over medium heat, add 1 teaspoon oil and cook tortillas on both sides until lightly browned. Sprinkle two of the tortillas of 1/2 cup cheese each. Top with prepared Idahoan Bacon and Cheddar Chipotle Mashed. Sprinkle jalapenos on potatoes and top with the remaining flour tortilla. Place finished quesadillas on griddle to warm through and melt the cheese. Slice into quarters and serve.
[Name] Strawberry Crumble Cupcakes [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-05-22T14:58:00Z [Description] We had some beautiful strawberries in the refrigerator that the kids weren't eating, so I decided to make something that would change that. Not as healthy as the strawberries by themselves, but incredibly tasty. Greatly inspired by this excellent recipe: http://lmld.org/2013/06/10/bakery-style-strawberry-muffins/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/75WYux3ZTfaXhoQBXsqo_IMG_0748.JPG" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "2", "1/2", "2", "1/2", "2", "1/4", "2/3", "1", "1/2"] [RecipeIngredientParts] ["light butter", "brown sugar", "eggs", "vanilla extract", "baking powder", "salt", "flour", "half-and-half", "strawberries", "butter", "brown sugar", "cinnamon", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.5 [FatContent] 7.6 [SaturatedFatContent] 4.5 [CholesterolContent] 36.8 [SodiumContent] 172.5 [CarbohydrateContent] 32.1 [FiberContent] 0.9 [SugarContent] 17.7 [ProteinContent] 3.1 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half. With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed. Remove bowl from mixer, and blend in chopped strawberries by hand. In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping. Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup. Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.
[Name] Fusilli Salad With Fresh Cilantro and Sweet Peppers [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-05-22T19:43:00Z [Description] Fusilli Salad with Fresh Cilantro and Sweet Peppers is a simple, healthy, delicious side dish for your Memorial Day celebrations! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/nMrAdRGkSaWVBgE8b19U_7.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "8", "1/8", "1/2", "1/8", "1/8", "1/2", "1/8"] [RecipeIngredientParts] ["pasta", "fresh cilantro", "sweet peppers", "apple cider vinegar", "olive oil", "garlic powder", "dried oregano", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.4 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 57.0 [FiberContent] 4.3 [SugarContent] 5.9 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Cook fusilli pasta according to package directions. Drain, rinse and let stand. Wash cilantro and roughly chop. Wash and core pepper, cut into 1/2\" pieces. Place peppers and cilantro in a large bowl. Add drained pasta. Make dressing: In an 8 oz. cruet, mix together the vinegar, olive oil, garlic powder, red pepper, oregano and onion powder. Shake well until blended. Pour over pasta and vegetables and mix well. Serve immediately or refrigerate for several hours or overnight. Mix well before serving. 8 to 10 Servings.
[Name] Jack's Bread Pudding [AuthorId] 2001389261 [AuthorName] Chef Jack 3 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-05-22T20:23:00Z [Description] Make and share this Jack's Bread Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/28/sOngEt4DRICNs8cT8Nmt_IMG_20170613_191246357.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7 -8", "3", "2", "2/3", "1/4", "1", "1 1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "salt", "butter", "vanilla extract", "nutmeg", "cinnamon", "baking powder"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 293.5 [FatContent] 9.0 [SaturatedFatContent] 4.8 [CholesterolContent] 84.2 [SodiumContent] 362.0 [CarbohydrateContent] 43.5 [FiberContent] 0.9 [SugarContent] 24.0 [ProteinContent] 8.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Coat a 8\"X 12\" casserole dish with butter. Pull bread into 3/4\" pieces & set aside. Beat the eggs in a large bowl. Add the sugar & salt to the milk & stir well to dissolve the sugar.( Can add optional 1 tsp Almond Extract in addition to the Vanilla] Add all of ingredients, except the bread, to the eggs & mix well. Now add the bread & mix well so all the bread is soaked. Add to casserole dish & sprinkle top lightly with ground Nutmeg. Bake @ 350' oven for 45 minutes.", "watch for Sauce." ]
[Name] Egusi Soup [AuthorId] 2001545667 [AuthorName] AfricanFoodNetwork [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-22T20:24:00Z [Description] Make and share this Egusi Soup recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["600", "2", NA, "3", NA, "3"] [RecipeIngredientParts] ["palm oil", "crayfish"] [AggregatedRating] nan [ReviewCount] nan [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] 45.0 [RecipeYield] nan [RecipeInstructions] In this method, as soon as the shaki, fish and meat are done, remove them from the stock (water used in cooking the meat and fish] and place in a different pot or plate. Add the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.
[Name] Pappardelle With Baby Spinach, Herbs & Ricotta [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT17M [TotalTime] PT27M [DatePublished] 2017-05-22T20:29:00Z [Description] Make and share this Pappardelle With Baby Spinach, Herbs & Ricotta recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "1/3", "3", "1/4", "1/4", "1/4", "3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["pappardelle pasta", "salt", "ricotta cheese", "fresh chives", "fresh parsley", "fresh dill", "romano cheese", "olive oil", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.6 [FatContent] 11.5 [SaturatedFatContent] 3.5 [CholesterolContent] 14.6 [SodiumContent] 1978.5 [CarbohydrateContent] 44.7 [FiberContent] 2.6 [SugarContent] 1.8 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] 4 1.75 c per serving [RecipeInstructions] Cook pasta with 1 T salt. Drain, reserve 1 c cooking liquid. Combine 1/2 c cooking liquid & ricotta cheese in food processor. Combine pasta, cheese mixture, spinach & remaining ingredients in large bowl. Toss to combine. Add additional cooking liquid if needed.
[Name] Kate's Loaded Fried Rice [AuthorId] 724631 [AuthorName] KateL [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-22T20:32:00Z [Description] This has a lot going on and filled up my 6-quart Calphalon Elite Nonstick Essential Pan. This is a great dish to feed 6 hungry adults, but we're not sad about having leftovers, either! When making fried rice (or any stir-fry), use Double Black Soy Sauce (I bought Koon Chun brand online) instead of regular soy sauce; if you don't have Double Black Soy Sauce on hand while making this, use regular soy sauce and add 1 tablespoon of Grandma's Molasses. We had leftover cooked pork chops and cooked chicken breast, so DH wanted those included. Recipe #232567 called for baby carrots, but I prefer using medium carrots, which seemed to cook through better. I am posting this because I blended 2 recipes, and it was rather confusing to keep referring to both. As you can see, I like to organize my ingredients for mise en place, as there is a lot of advance preparation. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/31/S4eJEWwZQ4qySVMrOu8w_fried%20rice.jpg" [RecipeCategory] Brown Rice [Keywords] ["Rice", "Chinese", "Asian", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "8 -12", "3 -4", "3", "3", "1/4", "4", "12", "12", "1", "1", "3", "1"] [RecipeIngredientParts] ["onion", "carrots", "green onion", "garlic cloves", "ginger", "soy sauce", "dry sherry", "cooked brown rice", "boneless chicken breasts", "boneless pork chops", "green onion", "frozen green pea", "eggs", "green onion"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 369.9 [FatContent] 13.3 [SaturatedFatContent] 3.4 [CholesterolContent] 125.5 [SodiumContent] 512.3 [CarbohydrateContent] 35.7 [FiberContent] 5.5 [SugarContent] 5.2 [ProteinContent] 26.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening. Add 1st bowl (onion, carrots, white parts of scallions], and stir-fry over medium-high heat until softened, about 4 minutes. Add 2nd bowl (mushrooms, garlic, ginger] and cook until fragrant, about 1 minute. Add soy sauce (and optional dry sherry] and 3rd (large] bowl (rice, chicken, pork]. Continue to cook, stirring occasionally, for about 3 minutes. Add 4th bowl (green parts of scallions, peas], and mix. Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set. Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve.
[Name] Golden Potato Cake [AuthorId] 2000940699 [AuthorName] Annae [CookTime] PT55M [PrepTime] PT20M [TotalTime] PT1H15M [DatePublished] 2017-05-22T20:35:00Z [Description] Sliced potatoes are fried in clarified butter until golden brown, then layered and baked to perfection. From Bon Appetit, Dec. 2016 [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "russet potatoes", "sea salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.4 [FatContent] 23.2 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 16.7 [CarbohydrateContent] 39.7 [FiberContent] 5.0 [SugarContent] 1.8 [ProteinContent] 4.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 400°. If using unsalted butter, heat in a small saucepan over medium, skimming off white foam that rises to the surface, until butter is melted and milk solids have settled to the bottom of the pan. Spoon clear (clarified] butter into a small bowl. Discard milk solids. Heat 1 Tbsp. clarified butter (or ghee] in a medium skillet, preferably ovenproof nonstick or cast iron (you will need to cover it; use a baking sheet if you don’t have a lid], over medium-high and add half of potatoes, tossing to separate slices and coat in butter. Cook, tossing often, until some of the slices are browned around the edges, about 5 minutes. Transfer to a large bowl. Repeat with another 1 Tbsp. butter and remaining potatoes; transfer to same bowl. Let cool slightly. Arrange some potato slices in an overlapping pattern in a single layer in bottom of skillet. Season with salt and pepper and drizzle with some of the remaining clarified butter. Repeat with remaining potatoes, building a layer at a time, seasoning with salt and pepper and drizzling with clarified butter as you go. When you are finished layering the potatoes, pour any remaining clarified butter over top and cover skillet. Cook potatoes over low heat until barely tender, 10–15 minutes. Uncover skillet and transfer to oven. Bake until potatoes are very tender in the middle (if you have a cake tester, that’s a good way to check, or use the tip of a paring knife] and browned and crisp around the edges, 25–30 minutes. Let cool slightly. Slide a rubber spatula underneath potato cake to loosen, then invert onto a platter. Season with more salt.
[Name] Sweet Potato & Raisin Salad [AuthorId] 2001545667 [AuthorName] AfricanFoodNetwork [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-05-22T20:36:00Z [Description] This Moroccan salad is prepared by simmering diced potatoes or yams with cinnamon, turmeric, saffron, raisins honey etc. It is an easy dish with an exotic taste. https://africanfoodnetwork.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001545667/qzuZmMbgSdKKWf6jxDSu_123.jpg" [RecipeCategory] African [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "2", "2", "2", "1/2", "1/2", "1/4", "1/8", "3"] [RecipeIngredientParts] ["raisins", "sweet potato", "water", "honey", "butter", "salt", "ground cinnamon", "ground black pepper", "ground turmeric", "saffron threads"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.7 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.0 [SodiumContent] 81.9 [CarbohydrateContent] 8.3 [FiberContent] 0.8 [SugarContent] 4.1 [ProteinContent] 0.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Place raisins into a bowl, cover with boiling water, and let stand to plump. Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil. Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low. Simmer until potatoes are tender but not mushy, 8 to 10 minutes. Drain raisins and stir into sweet potato mixture. Continue to simmer until mixture has thickened, about 10 more minutes. Let cool before serving.
[Name] BBQ Rub [AuthorId] 2307520 [AuthorName] Farmboy Cook [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-22T20:36:00Z [Description] This is a sweet smoking rub that I created for my smoked BBQ Ribs and Pulled Pork. It also goes well on chicken, and is my favorite seasoning for fried hash brown potatoes. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1/2", "1/4", "3", "3", "4", "4", "4", "4", "4", "2"] [RecipeIngredientParts] ["brown sugar", "granulated sugar", "seasoning salt", "chili powder", "cumin", "onion powder", "garlic powder", "black pepper", "mustard powder", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.5 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 194.7 [CarbohydrateContent] 127.0 [FiberContent] 10.0 [SugarContent] 106.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 2 1/2 Cups [RecipeInstructions] Combine all ingredients in a large mixing bowl and mix well. Store in Airtight container until use. Sprinkle on your favorite meats when grilling or smoking. NOTE: Also really good on fried hash brown potatoes or sprinkled on bacon before baking at 350° until cooked to desired crispness.
[Name] Baked Plantain Chips [AuthorId] 2001539284 [AuthorName] antonetroajer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-22T20:36:00Z [Description] Baked plantain chips are an easy, healthy and gluten-free snack. Enjoy this crunchy and guilt-free plantain chips with a cup of tea or coffee. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001539284/Fiu1oZTzSOuWOBOfh4jA__DSC2755.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["plantain", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.9 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 777.5 [CarbohydrateContent] 19.0 [FiberContent] 1.4 [SugarContent] 8.9 [ProteinContent] 0.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 350 degrees and line the baking sheet with parchment paper. Cut the edges, peel, and slice the plantain thinly using a knife or mandolin. In a bowl, combine sliced plantains, salt, oil and mix well. Arrange the sliced plantains in a single layer and bake in a pre-heated 350 degrees oven for 25 to 30 minutes until they start to brown the edges and turns crispy. Turn plantains to the other side after 10 minutes. Allow the plantains to cool and serve.
[Name] Cantaloupe Salsa [AuthorId] 2000225933 [AuthorName] Lise S. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-05-22T20:37:00Z [Description] Make and share this Cantaloupe Salsa 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/53/16/36/lBE44Y1TSRquMs55mz0A_IMG_0443.JPG" [RecipeCategory] Sauces [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", "1", NA] [RecipeIngredientParts] ["cantaloupe", "scallion", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 18.4 [CarbohydrateContent] 10.4 [FiberContent] 1.7 [SugarContent] 9.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove seeds and rind from cantaloupe. Chop cantaloupe into very small dice. Put in bowl. Add diced red pepper, cilantro, scallions, and lime juice. Stir. Add pinch of salt and pepper flakes. Chill. serve with grilled chicken or fish.
[Name] Grilled Melen [AuthorId] 2001548585 [AuthorName] dmr304 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-05-22T20:38:00Z [Description] Make and share this Grilled Melen recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Melons", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4"] [RecipeIngredientParts] ["butter", "mint", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 14.0 [FiberContent] 0.0 [SugarContent] 13.9 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 Melen [RecipeInstructions] Melt butter add honey remove from heat and add chopped mint , brush. Over scured mellen put on grill turning as needed will have a caramel look on all sides when done. Put on serving plate brush again with glaze serve. Do Not get the mint on the melen when putting on the grill it will burn.
[Name] Waffles [AuthorId] 2001536030 [AuthorName] Giampiero D. [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2017-05-22T20:38:00Z [Description] Make and share this Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["eggs", "milk", "butter", "vanilla extract", "salt", "sugar", "all-purpose flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.2 [FatContent] 29.4 [SaturatedFatContent] 17.5 [CholesterolContent] 166.8 [SodiumContent] 756.8 [CarbohydrateContent] 77.8 [FiberContent] 1.7 [SugarContent] 25.4 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] In a separate bowl whisk together milk, melted butter, egg yolks, sugar, vanilla. You can use your blender. Add flour, baking powder. Beat the egg whites and salt until they stand in soft peaks and fold into the batter (do not over mix]. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
[Name] Chili Donaumünster [AuthorId] 1802475056 [AuthorName] Pie Baker Kappa [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-05-22T20:38:00Z [Description] Despite its name, a medium-sharp thick chili that helps clear sinuses... Done right, you can eat it with either a fork or spoon. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802475056/am0ttkCOTECx5Vlp0C2s_chili920x920.jpg" [RecipeCategory] Meat [Keywords] ["Mexican", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "3", "1", "3/4", "14 1/2", "10", "1", "2", "3", "1/2", "3 1/2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "4", NA] [RecipeIngredientParts] ["onions", "garlic cloves", "lean ground beef", "beef steak", "diced tomatoes", "dark beer", "tomato paste", "beef broth", "brown sugar", "chili sauce", "cumin", "oregano", "cayenne pepper", "salt", "Mexican chili powder", "chili powder", "chili powder", "chili peppers", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.6 [FatContent] 7.7 [SaturatedFatContent] 2.6 [CholesterolContent] 36.9 [SodiumContent] 973.8 [CarbohydrateContent] 36.6 [FiberContent] 5.0 [SugarContent] 25.9 [ProteinContent] 16.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil. Sautë onions, garlic and meat until brown. Season with salt, pepper and steakhouse seasoning during browning. Drain. Add tomatoes, beer, coffee, tomato paste and beef broth. Add spices. Reduce heat and simmer for 2 hours, covered.
[Name] Fruit Compote [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-22T20:39:00Z [Description] Make and share this Fruit Compote recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/47/8/VzALqT2aTBmo4nZqZX0c_Fruit.jpg" [RecipeCategory] Sauces [Keywords] ["Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Beginner Cook", "Stove Top", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["10", "2", "1", "1/2"] [RecipeIngredientParts] ["frozen sweetened raspberries", "bananas", "pineapple chunks", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.4 [CarbohydrateContent] 45.3 [FiberContent] 3.4 [SugarContent] 38.3 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] 5 Ounces [RecipeInstructions] Place all ingredients in a blender, blend until smooth. Transfer to small saucepan. Cook and stir over low heat until heated through.
[Name] Buttermilk Pancakes [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-05-22T20:39:00Z [Description] Make and share this Buttermilk Pancakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/47/6/YbBQWa8TSV6GPTLV2OEA_Pancakes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001543625/vxlYTduTS20qpt13FUYU_Pancakes.jpg"] [RecipeCategory] Breakfast [Keywords] ["Mixer", "< 60 Mins", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "2", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "baking soda", "cinnamon", "salt", "eggs", "buttermilk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.6 [FatContent] 11.8 [SaturatedFatContent] 2.2 [CholesterolContent] 65.3 [SodiumContent] 828.9 [CarbohydrateContent] 41.0 [FiberContent] 1.4 [SugarContent] 8.6 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] 3 Pancakes [RecipeInstructions] Combine the dry ingredients in a bowl. In another bowl, beat the eggs, buttermilk, oil and extracts. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve warm.

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