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[Name] Corton Blui [AuthorId] 2000787140 [AuthorName] wessr03 [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-05-22T20:39:00Z [Description] Make and share this Corton Blui recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1", "1", "1", "2", NA, "1/2", "1"] [RecipeIngredientParts] ["muenster cheese", "monterey jack cheese", "swiss cheese", "smoked ham", "puff pastry", "egg", "olive oil", "real butter", "curry powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1287.6 [FatContent] 97.5 [SaturatedFatContent] 38.3 [CholesterolContent] 232.4 [SodiumContent] 1610.9 [CarbohydrateContent] 59.6 [FiberContent] 2.1 [SugarContent] 1.9 [ProteinContent] 44.0 [RecipeServings] 2.0 [RecipeYield] 2 Corton Blui [RecipeInstructions] Mix Garlic Powder salt, pepper, and curry powder together to make seasoning mix. Stack Muenster cheese, Chicken, Monterey Jack cheese, ham, Swiss cheese, then add seasoning mix to entire top of stack. Then roll stack loosely and flatten. Place cheese and meat stack onto center of pastry squares, fold pastry over, moisten edges and seal well. Place seam-side down onto baking sheet lined with parchment paper. Prick top with a fork, cover with plastic wrap, and chill for 1 hour. Beat egg with butter and olive oil, and brush pastry with it. Bake in center of pre-heated 425º oven for 25 minutes. Makes 2 servings.
[Name] Coconut Oil Chocolates [AuthorId] 2000831231 [AuthorName] Diane [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-23T02:07:00Z [Description] Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer. Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes. Optional Ingredients 2 Tbsp of maca powder (mix in with the honey) 1 tsp orange rind (mix into the chocolate) seeds, nuts or dried fruit (sprinkle into the silicone trays) 1/4 cup dried coconut would be amazing&hellip; (mix into the chocolate) [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["coconut oil", "cocoa powder", "raw honey", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.0 [FatContent] 9.3 [SaturatedFatContent] 8.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 4.0 [FiberContent] 0.6 [SugarContent] 3.0 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Melt the coconut oil and add the honey. Whisk and add the cocoa powder. Whisk occasionally while pouring into a silicone ice cube tray or silicone mini muffin tray. Makes 12. Cool for 30 minutes in the fridge or freezer. Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes. Optional Ingredients. 2 Tbsp of maca powder (mix in with the honey]. 1 tsp orange rind (mix into the chocolate]. seeds, nuts or dried fruit (sprinkle into the silicone trays]. 1/4 cup dried coconut would be amazing.
[Name] Candied Root Vegetables [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-23T04:00:00Z [Description] This is a delicious dessert or snack recipe making use of root vegetables. The root vegetables are first deep fried then coated with melted sugar. I&rsquo;ve used sweet potato and burdock root or gobo for this recipe but you can also try other root vegetables that you can find near you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/yg47DprfSB6UipJWV2PA_P1270294.JPG" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["sweet potato", "flour", "sugar", "sesame seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1137.8 [FatContent] 116.7 [SaturatedFatContent] 15.2 [CholesterolContent] 0.0 [SodiumContent] 78.1 [CarbohydrateContent] 24.9 [FiberContent] 0.6 [SugarContent] 12.6 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash the sweet potato and burdock root well then wipe with paper towel to dry. Slice the root vegetables into strips. There is no need to peel the sweet potato and burdock root. Coat the sweet potato and burdock root with flour. You can slightly tap the root vegetables after coating to remove excess flour as you only need a thin layer of flour coating. Pour oil in a deep frying pan then heat until it reaches deep frying temperature, about 160&deg;C. Carefully drop the root vegetables in the hot oil then deep fry. Remove the root vegetable sticks once it turns brownish in color. This would take about 3 minutes. Heat a pan using medium heat then add sugar, sesame oil and sesame seeds. Mix the ingredients well then add the deep fried root vegetables. Once the sugar melts lower the heat and continue mixing until the root vegetables are evenly coated. Remove from pan then add some more sesame seeds on top before serving.
[Name] Japanese Mugwort Pancake [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-23T04:04:00Z [Description] This is an Okinawa pancake recipe which definitely tastes different from the classic pancake with the addition of Japanese mugwort or yomogi. Try this recipe for breakfast or snack. It&rsquo;s definitely healthy and delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/MfvqoSDYSr6d8RYyezLI_P1270221.JPG" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["30", "1", "4", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["mugwort", "egg", "milk", "flour", "baking powder", "sugar", "butter", "honey", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.9 [FatContent] 5.5 [SaturatedFatContent] 2.7 [CholesterolContent] 56.3 [SodiumContent] 233.1 [CarbohydrateContent] 33.0 [FiberContent] 1.0 [SugarContent] 7.6 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash then chop the Japanese mugwort finely. You can also use a food processor to grind the mugwort faster.", "In a large bowl, combine the mugwort, egg and milk then whisk until the ingredients are well combined.", "Add the dry ingredients starting with the flour, baking powder and sugar then mix well until the mixture becomes soft. It should be a bit runny, you can add more milk if the mixture is still very thick after mixing well.", "Heat a pan using medium heat then use a kitchen brush to spread melted butter on the surface. You can also use vegetable oil or any neutral-flavored oil.", "Once the pan is hot, pour over the mixture on the center of the pan so it will spread out evenly. Put on a lid then reduce the heat to low. Cook until the bottom of the pancake turns brown and the side of the pancake becomes dry.", "Carefully turn over the pancake then put back on the lid. Continue cooking using low heat.", "Cook until the other side has turned brown as well then remove the pancake from the pan.", "Place the pancake on a serving plate then drizzle with honey or maple syrup then top with some toasted sesame seeds before serving." ]
[Name] Asian Barbecued Baby Back Ribs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2017-05-23T14:32:00Z [Description] Make and share this Asian Barbecued Baby Back Ribs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/46/kudqg4gmRYqij7cFp4Wj_IMG_0804.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "Weeknight", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "1/4", "1/2", "1/2", "4", "4"] [RecipeIngredientParts] ["soy sauce", "hoisin sauce", "fresh ginger", "garlic cloves", "light brown sugar", "chicken broth", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.0 [FatContent] 49.5 [SaturatedFatContent] 17.8 [CholesterolContent] 190.8 [SodiumContent] 1397.8 [CarbohydrateContent] 12.2 [FiberContent] 0.6 [SugarContent] 9.4 [ProteinContent] 54.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Stir the soy sauce, hoisin, ginger, garlic, sugar, sesame oil, broth, and green onions together in the insert of a 5-7 quart slow cooker. Lightly salt and pepper front and back of ribs. Add the ribs and push them down into the sauce. Cover and cook on low for 7-8 hours, until the meat is tender. Remove cover and cook for an additional 30-35 minutes. Serve ribs with the remaining sauce on the side.
[Name] Vegetable Soup [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-05-23T15:28:00Z [Description] Make and share this Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "2", "1 1/4", "4", "4", "2", "3", "1/3", "2", "1/2", NA, NA, "1 1/2", "1 1/4", "1"] [RecipeIngredientParts] ["olive oil", "yellow onions", "carrots", "celery", "garlic cloves", "chicken broth", "vegetable broth", "diced tomatoes", "potatoes", "fresh parsley", "bay leaves", "dried thyme", "salt", "fresh ground black pepper", "green beans", "whole kernel corn", "green peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.8 [FatContent] 6.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 807.6 [CarbohydrateContent] 30.4 [FiberContent] 6.2 [SugarContent] 9.2 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat olive oil in a large pot over medium heat.", "Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer.", "Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can] and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it].", "Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer. Serve warm." ]
[Name] Mac and Cheese [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-05-23T17:02:00Z [Description] A relatively quick and easy way to make mac and cheese, no roux required! Please use block cheese, not pre-shredded cheese. Pre-shredded cheese is coated with stuff that keeps it from sticking, but this will affect the texture of the melted cheese. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "4", "4", "16", "4", "2", "12", "2", "2"] [RecipeIngredientParts] ["macaroni noodles", "water", "butter", "cheddar cheese", "American cheese", "eggs", "evaporated milk", "ground mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.2 [FatContent] 33.5 [SaturatedFatContent] 20.3 [CholesterolContent] 142.9 [SodiumContent] 642.6 [CarbohydrateContent] 49.0 [FiberContent] 1.9 [SugarContent] 1.9 [ProteinContent] 29.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Bring water to the boil. Add noodles, return to boiling, and cook 4 minutes. Do NOT drain!", "While this is happening, shred cheese.", "Once pasta has cooked, do NOT drain. Turn the heat to low and add the butter and cheese. Stir until butter and cheese are melted.", "Meanwhile, beat together eggs and evaporated milk. When cheese and butter are melted, add eggs and milk to the pot and continue to heat on low, stirring frequently.", "Allow the sauce to cook down to the desired consistency, then add the hot sauce and mustard and serve!" ]
[Name] Bourbon Pecan Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2017-05-23T17:44:00Z [Description] Make and share this Bourbon Pecan Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["9", "3/4", "3", "2", "2 1/2", "4", "1/2"] [RecipeIngredientParts] ["sugar", "Bourbon", "vanilla extract", "heavy cream", "brown sugar", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 635.0 [FatContent] 49.3 [SaturatedFatContent] 25.6 [CholesterolContent] 384.9 [SodiumContent] 51.7 [CarbohydrateContent] 39.0 [FiberContent] 0.9 [SugarContent] 34.6 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Preheat your oven to 350.", "Heat the cream to a simmer, stirring occasionally to prevent a skin from forming.", "Meanwhile fork together the egg yolks and sugar, taking care not to incorporate any air into the mix.", "When cream is hot, remove from heat and add vanilla and bourbon.", "Slowly pour cream into eggs, mixing with fork, being careful not to incorporate any air into the mix. You have to pour slowly, otherwise the hot cream will cook the egg.", "Divide custard between 6 ramekins and place in a baking dish. Add water to the baking dish so that it comes up the sides of the ramekins to the level of the custard inside. Take care not to splash any water into the ramekins.", "Carefully place baking dish in the oven (don't splash water into the ramekins] and bake about half an hour. Custard is done when it is set but still jiggly.", "Remove from the oven and take the ramekins out of the water bath. Allow to cool to room temperature, then cover with plastic wrap and refrigerate at least a couple hours, and up to 2 days.", "When ready to serve, cover each custard with about 2 tsp of brown sugar and caramelize with a torch (or you can use the broiler in your oven, but be careful, the line between caramelized and burned is a fine line]. Top with toasted pecans." ]
[Name] Lamb Loin Chops With Mushroom Marsala Sauce [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-23T18:21:00Z [Description] Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over mashed potatoes for a complete meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/ObZVkEwqT6G6L9bf39Qx_89689H.jpg" [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5 -6", "2", "2", "2", "8", "2", "2", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["lamb loin chops", "all-purpose flour", "olive oil", "butter", "cremini mushrooms", "shallots", "garlic cloves", "marsala wine", "Dijon mustard", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.0 [FatContent] 35.7 [SaturatedFatContent] 14.9 [CholesterolContent] 83.2 [SodiumContent] 149.4 [CarbohydrateContent] 10.1 [FiberContent] 0.4 [SugarContent] 2.1 [ProteinContent] 18.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour. In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside. In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant. Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened. Sprinkle with fresh thyme and serve over hot mashed potatoes.
[Name] Grilled Flank Steak With Grapes and Stilton [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-23T18:25:00Z [Description] Summertime is perfect for entertaining friends and family. When drawing up the guest list and menu, be sure to invite grapes to the table. Grapes go well with other ingredients, add flair to drinks and cocktails, and look pretty on tabletops. With fruits and vegetables at their freshest, summer is the perfect time to add grapes to grilled meats. Treat guests to a full palette of flavours, textures and colours with this delicious flank steak recipe below. The artful combination of ingredients gets a juicy pop from red California grapes and a sharp and green contrast from watercress. Stilton cheese boosts the savory umami of this delectable summer dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/kXFWtDjST4WD3K1aYWyJ_90059H.jpg" [RecipeCategory] Steak [Keywords] ["Grapes", "Fruit", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", NA, "1 1/2", "1", "1/4", "1/4", "2", "1/2", "2"] [RecipeIngredientParts] ["red wine vinegar", "shallot", "Dijon mustard", "extra virgin olive oil", "watercress", "Stilton cheese", "blue cheese", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.5 [FatContent] 45.4 [SaturatedFatContent] 13.6 [CholesterolContent] 94.0 [SodiumContent] 547.8 [CarbohydrateContent] 29.4 [FiberContent] 1.5 [SugarContent] 23.6 [ProteinContent] 30.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.", "In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.", "In a large bowl, combine watercress, salt and pepper and enough dressing to coat.", "Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing." ]
[Name] Salt Cured Maple Salmon [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-05-23T18:28:00Z [Description] This dish is best served cold on top of a dill cr&egrave;me fraiche with fried capers on French bread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/iA7HOrhdROuBY1BUuTRS_90093aH.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "250", "1/4", "3/4"] [RecipeIngredientParts] ["salmon", "table salt", "granulated sugar", "oranges", "black pepper", "real maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.3 [FatContent] 2.3 [SaturatedFatContent] 0.5 [CholesterolContent] 18.4 [SodiumContent] 15537.5 [CarbohydrateContent] 35.2 [FiberContent] 3.4 [SugarContent] 26.8 [ProteinContent] 9.6 [RecipeServings] 25.0 [RecipeYield] nan [RecipeInstructions] ["Mix all dry ingredients together in a mixing bowl until completely combined.", "Coat salmon in cure, and reserve 40 per cent of mixture.", "Lay salmon skin side down on a baking sheet with half of remaining cure underneath.", "Mix in maple syrup to remaining cure and coat exposed salmon in wet cure.", "Wrap tightly in cellophane and leave in refrigerator for three days.", "Flip salmon once every 24 hours for best results.", "Once salmon is cured, rinse cure off well and slice salmon thinly and on a slight bias." ]
[Name] Mike&rsquo;s Roasted Sweet Potato Pie [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-05-23T20:58:00Z [Description] Make and share this Mike&rsquo;s Roasted Sweet Potato Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/53/iRzKaQ94TiGe4UMc9H6l_76E89EA0-CEAF-4143-A5A0-607C67336FFF.png" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1/2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "eggs", "sugar", "brown sugar", "butter", "vanilla", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.1 [FatContent] 12.8 [SaturatedFatContent] 7.7 [CholesterolContent] 77.0 [SodiumContent] 141.1 [CarbohydrateContent] 39.1 [FiberContent] 1.1 [SugarContent] 33.6 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Wrap potatoes in foil and roast for about a hour until fork tender. Cool, peel, and mash potatoes with eggs, sugar, butter, vanilla, and spices. Beat with a hand mixer. Pour into pie shell. Bake at 375 degrees for 45 minutes to 1 hour.
[Name] Greek Chicken [AuthorId] 293095 [AuthorName] Bill Woodward [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-23T21:05:00Z [Description] Chicken breasts season with greek seasonings, baked, and topped with feta cheese and tzatziki sauce. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "6", "2 1/2"] [RecipeIngredientParts] ["chicken breasts", "kosher salt", "olive oil", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.5 [FatContent] 21.1 [SaturatedFatContent] 6.4 [CholesterolContent] 117.3 [SodiumContent] 1084.5 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 36.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Toss the chicken breasts with olive oil, season with salt and greek seasoning on the top and bottom. Place the chicken breasts on a sheet pan or broiling pan. Bake the chicken for 15 minutes, then turn over and bake another 10 minutes. While the chicken is baking, mix the tzatziki sauce and feta cheese. Place in the freezer and let it firm up. After the chicken has cooked 25 minutes, pull it out of the oven. Place a spoonful of the tzatziki sauce/feta mixture onto each breast. Return the the oven for five minutes, then serve.
[Name] World's Best Ratatouille [AuthorId] 924903 [AuthorName] kldesilva [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-05-23T21:05:00Z [Description] Classic ratatouille with a twist based on a Martha Stewart recipe, wonderfully adapted by Greta from Picnics in the Park. Roasting the veggies gives great depth of flavour which, like most stews, improves the next day. Freezes well too! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "2", "4", "2", "2", "1", "2", "3"] [RecipeIngredientParts] ["sweet bell peppers", "olive oil", "eggplants", "zucchini", "garlic cloves", "yellow onion", "diced tomatoes", "dried herbs", "fresh herbs"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 120.1 [FatContent] 4.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 19.6 [FiberContent] 8.2 [SugarContent] 11.0 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black. Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables. Once the peppers are out, reset the oven to 400F. Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.] Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally. Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft. Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions. Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!]. Stir and simmer on low for at least 30 minutes. Season ratatouille with salt and pepper to taste.
[Name] Creamy Swiss Chicken [AuthorId] 262272 [AuthorName] cookee monster [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-05-23T21:09:00Z [Description] Make and share this Creamy Swiss Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Beginner Cook [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "4", "1/2", "1/2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "swiss cheese", "light mayonnaise", "light sour cream", "parmesan cheese", "pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.5 [FatContent] 30.5 [SaturatedFatContent] 12.6 [CholesterolContent] 171.8 [SodiumContent] 798.0 [CarbohydrateContent] 7.6 [FiberContent] 0.2 [SugarContent] 1.9 [ProteinContent] 52.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Pat chicken dry and place in greased 9x13 pan. Add sliced cheese on top of chicken. Mix mayonnaise, sour cream, 1/2 cup parmesan cheese, pepper, and garlic powder together. Spread over chicken and cheese. Sprinkle with the remaining parmesan cheese. Bake for 1 hour.
[Name] Ahi Tuna Tostadas W/Gochujang Lime Aioli [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-05-24T00:30:00Z [Description] Make and share this Ahi Tuna Tostadas W/Gochujang Lime Aioli recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "16", "1", "1", NA, "2", "4", "2", "1/4", "1", "1/2", "2", "1", "2", "1", "2", "1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["wonton wrappers", "ahi tuna steaks", "green onions", "chilies", "sesame seeds", "mayonnaise", "lime", "cabbage", "carrot", "green onions", "cilantro", "lime juice", "honey", "ginger", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.9 [FatContent] 13.7 [SaturatedFatContent] 2.2 [CholesterolContent] 16.3 [SodiumContent] 220.7 [CarbohydrateContent] 32.7 [FiberContent] 4.2 [SugarContent] 6.2 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a pan. Fry the wontons in batches until crispy and set aside on paper towels to drain. Heat up the grill (or your grill pan] and brush it with oil. Season the tuna on both sides. Grill the tuna for no more than 2 minutes per side. Cut the ahi tuna into slices. Assemble the tostadas by layering the fried wonton, Sesame Ginger Coleslaw, ahi tuna and topping with the Gochujang Lime Aioli. Garnish with sliced green onions, chilies and sesame seeds. To Make The Gochujang Lime Aioli: Combine ingredients, set aside until ready to use. To Make The Sesame Ginger Coleslaw: Mix the cabbage, carrot, green onion and cilantro in a large bowl. Mix the vinegar, lime juice, oil, sesame oil, honey, ginger & chili in small bowl. Toss the salad in the dressing and garnish with sesame seeds.
[Name] Cream Cheese Flan With Orange Sage Honey [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-05-24T02:19:00Z [Description] Syrup cooling time not included. The finished flans are like a light, delicious cheesecake. The chilled flans will pop right out of nonstick muffin pans or a soft silicone mold, or you can bake and serve in 6-ounce porcelain ramekins. From &iexcl;BAJA! COOKING ON THE EDGE by author and chef Deborah Schneider. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "7", "2", "1", "1", NA] [RecipeIngredientParts] ["honey", "fresh sage leaf", "orange", "cream cheese", "eggs", "sweetened condensed milk", "milk", "pure vanilla extract", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.9 [FatContent] 25.1 [SaturatedFatContent] 13.8 [CholesterolContent] 204.4 [SodiumContent] 286.0 [CarbohydrateContent] 52.7 [FiberContent] 0.5 [SugarContent] 50.6 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 10 individual flans [RecipeInstructions] ["Make the syrup: In a small saucepan, combine the honey and sage. Remove long strips of zest from the orange with a vegetable peeler and add to the honey (reserve the rest of the orange for another use]. Place over medium-low heat until warm. Let steep, off the heat, for several hours or overnight. Remove and discard the zest and sage.", "Make the flan: Preheat the oven to 300 degrees. Set 10 (6-ounce] straight-sided soufflé dishes in a roasting pan just large enough to hold them.", "In a blender, combine the cream cheese, eggs, condensed milk, milk, and vanilla; process until very smooth. Divide the mixture evenly among the dishes.", "Pour hot water into the roasting pan until it comes halfway up the sides of the dishes.", "Bake the flans for 40 to 50 minutes, or until they are no longer liquid, feel barely firm in the center, and jiggle only slightly when moved. Remove from the water bath, cool, and chill.", "If you wish to turn out the flans, hold a dessert plate firmly over each mold and quickly turn upside down. Drizzle the tops with the honey and garnish with the fruit.", "Note: The flan may be baked in one large dish, instead of individually. Increase the baking time to 1 1/2 hours." ]
[Name] Buckwheat and Kefir Bread Rolls [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-05-24T13:02:00Z [Description] Make and share this Buckwheat and Kefir Bread Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/ECg0mlGlStGeHiLzJ8Kp_EC_Buckwheat%20and%20kefir%20bread%20rolls.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "400", "100", "1", "1", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["egg", "milk", "olive oil", "buckwheat flour", "cornflour", "baking soda", "sea salt", "chili powder", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.4 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 20.0 [SodiumContent] 376.4 [CarbohydrateContent] 13.6 [FiberContent] 1.7 [SugarContent] 0.4 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 10 rolls [RecipeInstructions] Whisk egg, kefir, milk and olive oil for 2-3 minutes until all ingredients are well combined. In a separate bowl mix and combine buckwheat, spelt and corn flour, baking soda, sea salt, chili powder and chopped fresh herbs. Add flour mixture to the egg and kefir mixture, stir until all ingredients are combined. Let the dough rest for 10 minutes. Meanwhile, heat a baking sheet in the oven at 250°C. When hot, remove from the oven and cover with parchment paper. With a wet spoon place small, round knobs of dough onto the baking sheet. Bake in the oven at 220°C for 5-10 minutes. Take out from the oven, cover with a dish towel and leave to cool and soften slightly.
[Name] Pasta Salad With Vinaigrette [AuthorId] 1348758 [AuthorName] 3RiversCook [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-05-24T14:06:00Z [Description] This is a great basic pasta salad with homemade vinaigrette that can be used for cold pasta salad. The vegetable options are open you can substitute whatever vegetables you have on hand. For pasta I make a gluten free rotini that is a rice, corn &amp; quinoa blend. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/60/VHgVDK9XSxez5Vg0dITG_IMAG0093_1.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "1/4", "1", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "1/4", "1/4", "1/2", "6", "3", "2", "2"] [RecipeIngredientParts] ["lemon juice", "vinegar", "olive oil", "water", "garlic powder", "sugar", "salt", "oregano", "basil", "dill", "onion powder", "parsley flakes", "thyme", "pepper", "dry pasta", "green olives", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.8 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 454.7 [CarbohydrateContent] 23.7 [FiberContent] 1.3 [SugarContent] 2.0 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small bowl stir first 13 items together and whisk. In a large bowl place your cooked pasta, assorted vegetables, and olives. Add your pasta dressing and toss to coat. Refridgerate at least 30 minutes or up to 24 hours to let the vegetables and pasta absorb the dressing. If is also advisable to toss the salad after 30 minutes because the dressing falls to the bottom.
[Name] Moroccan Quinoa Salad With Sweet Potato and Spinach [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-05-24T14:41:00Z [Description] This colourful take on a classic quinoa salad is the perfect dish for your next summer get together. It's easy to make in the kitchen and is a healthy alternative to your usual barbecue sides. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/imFqeDSQnOlSgvhFsZO3_90036H.jpg" [RecipeCategory] Moroccan [Keywords] ["African", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "1", "1", "1/4", "2", "1/4", "2", "2", "1/4", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["sweet potato", "vanilla", "olive oil", "lemon juice", "Dijon mustard", "garlic clove", "olive oil", "red onion", "pomegranate seeds", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.7 [FatContent] 26.9 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 83.6 [CarbohydrateContent] 41.1 [FiberContent] 6.4 [SugarContent] 11.6 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F (200°C].", "To make the dressing, combine Almond Breeze, olive oil, lemon juice, mustard, garlic, salt and pepper in a blender. Blend until smooth.", "Toss together sweet potato, olive oil, salt and pepper. Spread on baking sheet.", "Bake in oven for about 30 minutes or until fork-tender. Let cool.", "Combine sweet potatoes with quinoa, spinach, onion, apricots, almonds, pomegranate seeds and cilantro.", "Toss with 1/3 cup dressing. Refrigerate remaining dressing for another use." ]
[Name] Socca [AuthorId] 745868 [AuthorName] Snowpeas [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-05-24T19:15:00Z [Description] Make and share this Socca recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Indian", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3 2/3", "1/2", "1/2", "1/4", "1/8", "1/2", "1/3", "1", "2"] [RecipeIngredientParts] ["garbanzo flour", "water", "olive oil", "salt", "turmeric", "cayenne pepper", "yellow onion", "tomatoes", "garlic clove", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.8 [FatContent] 6.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 147.2 [CarbohydrateContent] 1.1 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] 2 flatbreads [RecipeInstructions] In a medium bowl, whisk together the chickpea flour, water, 1 tablespoon plus 1 teaspoon olive oil, salt, ground coriander, turmeric and cayenne. Cover with plastic wrap and let the mixture rest at room temperature for at least 2 hours. Preheat the broiler, with the rack set 7 to 8 inches from the element. Heat 1 teaspoon of olive oil in a large nonstick skillet set over medium-high heat. Add the onion and cook until starting to brown, about 2 minutes. Stir in the tomato and cook for 3 minutes. Add the garlic and cook for 30 seconds. Stir the vegetables into the chickpea flour batter. Place a large (10-inch] cast iron skillet in the oven to preheat for 5 minutes. Using an oven mitt or potholder, carefully remove the cast iron skillet from the oven. Pour in 1 tablespoon olive oil and swirl to coat the pan. Pour in half of the batter and immediately swirl to coat the bottom of the pan. Place under the broiler and cook until the top and edges are starting to blacken and blister, 4 to 6 minutes. Carefully transfer the flatbread to a cutting board, cut into 8 wedges, garnish with cilantro and serve. Repeat with the remaining 1 tablespoon olive oil, batter and cilantro. Note: Prep time includes rest time for batter.
[Name] Lentil Sweet Potato &amp; Spinach Stew [AuthorId] 2001540841 [AuthorName] donna.turner15 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-05-24T21:41:00Z [Description] Savor meatless Monday with this lentil sweet potato &amp; spinach stew from Elle. Lentils provide a great source of protein and iron for vegetarians and vegans, and add so much body to this stew. The orange veggies add the perfect amount of sweet to balance the spice without a pinch of added sugar. This stew can be made ahead of time and frozen for convenient reheating. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "4", "1", "1", "3", "1", "1", "1/2", "1", "1", "2", "1", "2", NA, "5"] [RecipeIngredientParts] ["green lentils", "vegetable broth", "water", "yellow onion", "garlic cloves", "bay leaf", "saffron", "turmeric", "sea salt", "ground ginger", "carrots", "sweet potato", "tomatoes", "tomatoes", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.0 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 224.1 [CarbohydrateContent] 53.1 [FiberContent] 22.3 [SugarContent] 7.0 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] 4 1.5 cup servings [RecipeInstructions] ["Combine the lentils, vegetable broth, water, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven and bring to a boil. Rub saffron between your fingers and add to the pot, along with the turmeric. Stir, reduce the heat, add salt to taste, cover and simmer for 30 minutes.", "After 30 minutes, add the remaining ingredients except the spinach. Return to a simmer, cover and simmer an additional 25-30 minutes, until the lentils and vegetables are tender.", "Remove the onion, garlic cloves and bay leaf and salt/pepper to taste. Stir the spinach into the hot stew a 5-7 minutes before serving to allow it to wilt." ]
[Name] Bourbon BBQ Sauce [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-05-24T21:42:00Z [Description] Make and share this Bourbon BBQ 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/53/16/64/ZVqszQ71SvuVACNqRcQf_image.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2", "1/2", "3"] [RecipeIngredientParts] ["Bourbon", "ketchup", "lemon juice", "Worcestershire sauce", "malt vinegar", "brown sugar", "onion", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 582.0 [CarbohydrateContent] 47.5 [FiberContent] 1.1 [SugarContent] 33.5 [ProteinContent] 3.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Simmer the whiskey, garlic & onion for 10 minutes then mix in the other ingredients, slowly boiling for 20 additional minutes. BevMo.com.
[Name] Guacamole [AuthorId] 2001552462 [AuthorName] wilson613 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-05-24T21:42:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Avocado [Keywords] ["Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "3", "2", "1", "1"] [RecipeIngredientParts] ["avocados", "lime", "salt", "fresh cilantro", "roma tomatoes", "garlic", "ground cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.8 [FatContent] 17.8 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 476.1 [CarbohydrateContent] 14.4 [FiberContent] 9.1 [SugarContent] 2.4 [ProteinContent] 3.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
[Name] Chicken Yakitori Rice Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-05-24T23:50:00Z [Description] Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "3", "1", "2", "3", "1", "8", "1"] [RecipeIngredientParts] ["basmati rice", "low sodium soy sauce", "mirin", "sugar", "rice vinegar", "chicken broth", "boneless skinless chicken thighs", "snow peas", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.1 [FatContent] 9.5 [SaturatedFatContent] 2.0 [CholesterolContent] 94.4 [SodiumContent] 752.9 [CarbohydrateContent] 56.9 [FiberContent] 4.1 [SugarContent] 13.3 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to package directions, omitting salt and fat. Combine soy sauce and next 4 ingredients (through broth] in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat. Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch] strips. Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. . Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.
[Name] Ginger-Lime Dipping Sauce and Warm Beef on Cool Noodles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-05-25T02:34:00Z [Description] An edited version of Mai Pham's recipe from The Best of Vietnamese &amp; Thai Cooking (pp. 34 and 184). Gather you ingredients for the prep. The cook time goes quickly. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Vietnamese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1/3", "2", "1/4", "4", "2", "2", "1", "1/3", "1/3", "1/2", "1", "2", "1", "1", "1/2", "2", "3", "1/2", "2", "10"] [RecipeIngredientParts] ["garlic cloves", "chilies", "fresh ginger", "fish sauce", "fresh lime juice", "water", "sugar", "romaine lettuce", "bean sprouts", "cucumber", "fresh mint leaves", "Thai basil", "lemongrass", "fish sauce", "soy sauce", "sugar", "garlic cloves", "red onion", "roasted peanuts", "fresh cilantro stems"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.7 [FatContent] 11.0 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 491.8 [CarbohydrateContent] 73.8 [FiberContent] 4.2 [SugarContent] 18.4 [ProteinContent] 7.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the Dipping Sauce: Place the garlic, chilies, chili paste, and ginger in a mortar and pound into a paste. Transfer to a mixing bowl and add the remaining ingredients and mix until well blended. Transfer to a glass jar and cover with a tight lid. If refrigerated the sauce will keep up to 3 weeks.", "Combine all salad ingredients and toss gently. Place about a cup of the salad mixture in individual pasta bowls. Top each with about two cups of the noodles. Set the prepared noodle bowls aside.", "Combine the beef, lemon grass, fish sauce, soy sauce, and sugar in a mixing bowl and set aside.", "Heat the oil in a large nonstick fry pan over high heat. Add the garlic ad onion and stir-fry for 30 seconds. Remove beef from marinade and stir-fry until just done, 3 to 4 minutes. Remove from heat.", "Divide the beef topping among the prepared bowls and garnish each with peanuts and cilantro. Invite each guest to drizzle on 3 to 4 tablespoons of the dipping sauce. Have them toss the noodles several times with chopsticks to blend the ingredients." ]
[Name] MERRY CHOCOLATE PEPPERMINT MARTINI [AuthorId] 2000739557 [AuthorName] Don C. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-25T13:08:00Z [Description] Is any drink more festive than a chocolate peppermint martini? Betsy doesn't think so and she knows your holiday guests will love this super yummy drink. They'll be shocked and wowed when you reveal the secret ingredient is Betsy's Best Gourmet Almond Butter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/68/n0kcZAJJTGyHL4RS5lO4_Merry%20Chocolate%20Peppermint%20Martini.jpg" [RecipeCategory] Peanut Butter [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["vanilla vodka", "irish cream", "Kahlua", "almond butter", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 3.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 14.1 [CarbohydrateContent] 14.3 [FiberContent] 0.6 [SugarContent] 13.4 [ProteinContent] 1.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Coat rim of glass in white chocolate and dip in crushed peppermint. Mix all liquids into a martini shaker with ice and shake. Make sure to shake hard enough to mix the almond butter into the liquids. Strain and serve!
[Name] Avocado Deviled Eggs [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-05-25T19:46:00Z [Description] I found this particular recipe on the website 12 Tomatoes it says at the bottom of it from Martha Stewart. These are amazing. Only change I made was a little less mayo and I subbed sliced jalapeno peppers for a whole pepper. I only used 3 slices, not a fan of anything that is very hot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/326787/Ju3JhMLpTIKkreyRCmX7_2017-05-25%2013.41.19-1.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "1", "1/4", "1/4", "1/2", "2", "1", "2", "1/4", "1/2"] [RecipeIngredientParts] ["eggs", "avocado", "mayonnaise", "black pepper", "salt", "lemon juice", "cilantro", "shallot", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.4 [FatContent] 13.7 [SaturatedFatContent] 3.8 [CholesterolContent] 238.6 [SodiumContent] 311.6 [CarbohydrateContent] 3.8 [FiberContent] 1.8 [SugarContent] 0.5 [ProteinContent] 9.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Slice eggs in half, and scoop out yolks. Set whites aside, and place yolks in a mixing bowl.", "Add mayonnaise, salt, pepper, lemon juice and avocado to the bowl with the egg yolks.", "Mix egg yolk mixture until mostly smooth and everything's combined.", "Stir cilantro, shallots and jalapeño peppers, if desired, into the egg yolk mixture.", "Scoop avocado egg yolk mixture into the empty egg white halves.", "Top each egg half with crumbled bacon.", "Refrigerate until ready to serve. Sprinkle with hot sauce for a extra kick." ]
[Name] Polenta With Home Style Marinara Sauce [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2017-05-26T18:28:00Z [Description] Make and share this Polenta With Home Style Marinara Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/Ti2r1vbSTpmPxOZEBOXc_9.jpg" [RecipeCategory] European [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "6 -8", "1/4", "1/4", "3", "1", "1/4", "1 3/4", "5", "1", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "tomato paste", "sweet onion", "fresh garlic cloves", "olive oil", "wine", "dried oregano", "black pepper", "yellow cornmeal", "water", "butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.8 [FatContent] 11.5 [SaturatedFatContent] 3.2 [CholesterolContent] 9.3 [SodiumContent] 303.0 [CarbohydrateContent] 41.9 [FiberContent] 6.1 [SugarContent] 14.8 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Prepare the sauce first: Peel the onion and the garlic cloves; mince both finely. Place the olive oil in a large stock pot and heat over medium high heat.  Add the minced garlic and onion.  Brown lightly, about 5 to 6 minutes stirring frequently. Lower heat to low and add tomatoes, wine, oregano, pepper and cane sugar.  Cover and let simmer for about 40 to 45 minutes, stirring occasionally. Now prepare the polenta: Place the water  in a medium sized saucepan.  Bring to a boil over medium high heat.  Whisk in the cornmeal slowly in a very thin stream.  If you add it too fast, it will lump.  Add the butter. Lower the heat to low and stir constantly with a wooden spoon until the mixture is very thick, about 15 to 20 minutes or until it pulls away from the sides of the pan. Pour polenta into a serving platter and top with marinara sauce and parmesan cheese. Serves 6 to 8.
[Name] Banana Bread [AuthorId] 46225975 [AuthorName] brycegardner54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-05-26T21:07:00Z [Description] Make and share this Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "2", "3 -4", "3", "1", "3", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "baking powder", "cinnamon", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 673.9 [FatContent] 29.6 [SaturatedFatContent] 4.2 [CholesterolContent] 69.8 [SodiumContent] 74.0 [CarbohydrateContent] 96.9 [FiberContent] 2.9 [SugarContent] 55.5 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 325. grease and flour a loaf pan. cream together first 4 ingredients. sift together next 5 ingredients. fold in nuts. pour in to loaf pan. bake 1 hour or until toothpick comes out clean.
[Name] Pina Colada W/ Fresh Pineapple [AuthorId] 1802420110 [AuthorName] Nikki H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-26T21:08:00Z [Description] Make and share this Pina Colada W/ Fresh Pineapple recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "2", "1 1/2", "1", NA] [RecipeIngredientParts] ["pineapple", "coconut cream", "white rum", "dark rum", "pineapple slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.7 [FatContent] 4.7 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 16.9 [CarbohydrateContent] 24.3 [FiberContent] 0.7 [SugarContent] 21.6 [ProteinContent] 0.7 [RecipeServings] 2.0 [RecipeYield] 2 2 [RecipeInstructions] Put the ice, frozen pineapple, pineapple juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.
[Name] Mayonnaise [AuthorId] 1059458 [AuthorName] Larkin [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-05-26T21:08:00Z [Description] Make and share this Mayonnaise recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["egg", "dry mustard", "white wine vinegar", "kosher salt", "lemon juice", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.5 [FatContent] 11.2 [SaturatedFatContent] 0.9 [CholesterolContent] 9.3 [SodiumContent] 32.6 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] 1 1/2 Cup [RecipeInstructions] Process egg, mustard, vinegar, salt, and lemon juice for 20 seconds. Add canola oil 1/4 cup at a time, processing for 10 seconds between each cup.
[Name] Rosemary Roasted Chicken With Potatoes [AuthorId] 2001530822 [AuthorName] Bailey [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-26T21:09:00Z [Description] Make and share this Rosemary Roasted Chicken With Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2", "2", "1", "6", "1 1/2"] [RecipeIngredientParts] ["paprika", "rosemary", "garlic", "fresh coarse ground black pepper", "olive oil", "salt", "chicken thighs", "small red potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.6 [FatContent] 28.6 [SaturatedFatContent] 7.0 [CholesterolContent] 118.4 [SodiumContent] 699.9 [CarbohydrateContent] 30.8 [FiberContent] 4.3 [SugarContent] 1.5 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] 1] Mix oil and all spices and salt in a large bowl. Add chicken and potatoes; toss to coat well. Arrange Chicken and potatoes in single layer on foil-lined baking pan sprayed with no-stick cooking spray. 2] Roast uncover, in preheated 425F oven. 30 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
[Name] Megan's Mom's Mac and Cheese [AuthorId] 2001554682 [AuthorName] avaabedi [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2017-05-26T21:09:00Z [Description] Make and share this Megan's Mom's Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["Cheese", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "5", "2", "1", "6", "8", "12", "16"] [RecipeIngredientParts] ["flour", "salt", "pepper", "milk", "butter", "American cheese", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7494.1 [FatContent] 411.1 [SaturatedFatContent] 248.4 [CholesterolContent] 1720.7 [SodiumContent] 12464.0 [CarbohydrateContent] 621.3 [FiberContent] 24.2 [SugarContent] 15.4 [ProteinContent] 330.8 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Boil water to make al dente pasta.", "Set aside enough sharp cheddar cheese to cover the top of the baking dish.", "Melt butter over medium heat, once melted, add flour and stir until combined.", "Add milk, stirring often until mixture comes to a full boil.", "Turn off heat and add cheese, salt, and pepper. Stir with a whisk until smooth.", "Add al dente pasta to cheese mixture and put into a greased baking dish. (Makes 1/2 size steam roasted pan].", "Bake for 30 minutes or until bubbling. (Add last handful of cheese a few minutes before you take it out the oven]." ]
[Name] Arrabbiata Sauce [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2017-05-26T21:09:00Z [Description] Make and share this Arrabbiata Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/59/0/oi7hvEpNTW2rTiq8aDdR_Arrabbiata.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001543625/BoMNG3HyRsrzqSbRgpfw_Arrabbiata.jpg"] [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Low Protein", "Low Cholesterol", "< 60 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "2", "1", "6", "1/3", "1", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "olive oil", "crushed red pepper flakes", "garlic cloves", "fresh basil", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.0 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 602.5 [CarbohydrateContent] 17.3 [FiberContent] 5.0 [SugarContent] 10.6 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] 3 Cups [RecipeInstructions] In a large saucepan; combine tomatoes, olive oil and red pepper flakes. Simmer 30-40 minutes, until sauce is thickened. Stir in garlic. Simmer 10 minutes longer. Remove from heat. Stir in basil, salt and pepper. Serve on fresh cooked pasta.
[Name] Alfredo Sauce [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-05-26T21:09:00Z [Description] Make and share this 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/rz/.3/68/59/1/TSRtTkjnTc0M2MYCOiDJ_Alfredo.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001543625/cWOTo9aKSKulkvST1gmc_Alfredo.jpg"] [RecipeCategory] Sauces [Keywords] ["European", "Very Low Carbs", "High In...", "< 30 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["heavy whipping cream", "butter", "parmesan cheese", "ground nutmeg", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 777.4 [FatContent] 77.8 [SaturatedFatContent] 48.5 [CholesterolContent] 257.0 [SodiumContent] 821.4 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 17.2 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] In a medium saucepan; combine cream, butter and cheese. Cook over medium low heat until smooth, stirring occasionally. Remove from heat. Stir in nutmeg, salt and pepper. Sauce will thicken upon standing.
[Name] Fire Dragon Sauce [AuthorId] 2000615486 [AuthorName] gonzilla3 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-05-26T22:25:00Z [Description] Make and share this Fire Dragon Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1 1/2"] [RecipeIngredientParts] "mayonnaise" [AggregatedRating] nan [ReviewCount] nan [Calories] 47.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 608.8 [CarbohydrateContent] 9.0 [FiberContent] 2.7 [SugarContent] 4.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] In a medium bowl mix all ingredients together. Place this sauce in a sealable container and refrigerate.
[Name] BERRY AND COCONUT SCONE CAKE......with White Chocolate Drizzle [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-05-27T00:21:00Z [Description] Make and share this BERRY AND COCONUT SCONE CAKE......with White Chocolate Drizzle recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/wyLrs80gTg2NiAl3UN7D_scone.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "2/3", "85", "3/4", "170", "50"] [RecipeIngredientParts] ["self raising flour", "salt", "sugar", "butter", "frozen raspberries", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.8 [FatContent] 19.2 [SaturatedFatContent] 12.4 [CholesterolContent] 48.9 [SodiumContent] 177.3 [CarbohydrateContent] 47.2 [FiberContent] 2.1 [SugarContent] 27.0 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease small bundt or cake tin. place the flour, coconut, salt, sugar and butter into a mixing bowl. rub in the butter until well combined. stir in the cream to form a dough then stir in the frozen berries. quite a solid mix. press into the tin. cook for approx 35 -40 minutes until golden on top and a skewer comes out clean. cool in tin. place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir at each interval. drizzle the chocolate over the cake. dust with icing sugar when ready to serve. NOTE. you can replace the raspberries with frozen berries of choice.
[Name] Perfect Chop Suey Cake [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-05-27T00:32:00Z [Description] Make and share this Perfect Chop Suey Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/9E9FurASTSzwh9D7SQYG_chop%20suey%201.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "567", "1", "1/2", "250", "113", "2", "1", "1"] [RecipeIngredientParts] ["plain flour", "sugar", "bicarbonate of soda", "eggs", "crushed pineapple", "walnuts", "coconut flakes", "cream cheese", "butter", "icing sugar", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.2 [FatContent] 13.9 [SaturatedFatContent] 6.4 [CholesterolContent] 44.6 [SodiumContent] 220.7 [CarbohydrateContent] 38.5 [FiberContent] 1.2 [SugarContent] 27.2 [ProteinContent] 3.8 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line a 9 x 13 inch baking dish with baking paper. place all the cake ingredients into a large mixing bowl. using a spoon, mix till well combined. pour mix into baking dish. cook for 30-35 minutes until golden and a skewer comes out clean. cool in dish. ice while still warm. cool completely. keep refrigerated. FOR THE ICING.using an electric mixer, beat together the cheese and butter until well combined. gradually add the icing sugar, milk and vanilla, beating until well combined. spread over the warm cake and sprinkle with some extra coconut and nuts if desired.
[Name] Submarine Oil [AuthorId] 167849 [AuthorName] heatherhopecs [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-05-27T19:54:00Z [Description] Make and share this Submarine Oil recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "2", "1/2", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "red wine vinegar", "paprika", "fine sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.6 [FatContent] 9.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 98.4 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] 12 tbsps [RecipeInstructions] Whisk all ingredients together in a medium bowl. Store leftovers in a sealed glass container at room temperature up to a few weeks.
[Name] Low-Carb Sugar-Free Angel Food Cake [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-05-28T03:03:00Z [Description] Make and share this Low-Carb Sugar-Free Angel Food Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "5", "2", "1", "1", "1"] [RecipeIngredientParts] ["cream of tartar", "xanthan gum", "vanilla", "liquid stevia", "Splenda sugar substitute", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 26.3 [CarbohydrateContent] 9.3 [FiberContent] 0.0 [SugarContent] 7.9 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Beat egg whites until foamy. Add cream of tartar and xanthan gum and beat until stiff peaks form. Add vanilla, flavor extract (such as almond, lemon, or orange], and Stevia. Mix in a separate bowl protein powder, salt, and sugar substitute. Fold the dry ingredients into the egg whites. Pour into a greased fluted pan. Bake at 350 for 45 minutes. Allow to cool (unfortunately it shrinks]. Slice and serve with fresh diced fruit and whipped cream.
[Name] Instant Pot Rice Pudding [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-05-29T03:36:00Z [Description] Make and share this Instant Pot Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "2", "1/3", "2", "1/2", "3/4"] [RecipeIngredientParts] ["arborio rice", "water", "salt", "milk", "sugar", "eggs", "vanilla extract", "raisins"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 220.0 [FatContent] 3.6 [SaturatedFatContent] 1.8 [CholesterolContent] 55.0 [SodiumContent] 123.5 [CarbohydrateContent] 41.8 [FiberContent] 1.2 [SugarContent] 16.4 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In pressure cooking pot, combine rice, water, and salt. Lock the lid in place and select High Pressure and 3 minutes cook time. When beep sounds turn off pressure cooker and use a natural pressure release for 10 minutes. After 10 minutes, release any remaining pressure with a quick pressure release. Add 1 1/2 cups milk and sugar to rice in pressure cooking pot; stir to combine. In a small mixing bowl, whisk eggs with remaining 1/2 cup milk and vanilla. Pour through a fine mesh strainer into pressure cooking pot. Select sauté and cook, stirring constantly, until mixture starts to boil. Turn off pressure cooker. Remove pot from the pressure cooker. Stir in raisins. Pudding will thicken as it cools. Serve warm or pour into serving dishes and chill. Served topped with whipped cream, and a sprinkle of cinnamon or nutmeg, if desired. The rice will continue to absorb liquid as it cools. Stir in additional milk or cream until your desired consistency is achieved.
[Name] Mu Shu Vegetables [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-29T21:26:00Z [Description] A great low calorie vegetarian meal you can make in a flash at home! This recipes uses pre-shredded veggies so it comes together quickly. Recipe from *Eating Well*. They suggest serving with warm whole wheat tortillas, Asian hot sauce and extra hoisin if desired. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "4", "2", "2", "12", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "ginger", "garlic cloves", "mung bean sprouts", "scallion", "reduced sodium soy sauce", "rice vinegar", "hoisin sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.0 [FatContent] 8.8 [SaturatedFatContent] 2.2 [CholesterolContent] 186.2 [SodiumContent] 471.1 [CarbohydrateContent] 19.6 [FiberContent] 5.1 [SugarContent] 7.7 [ProteinContent] 11.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate. Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions and remove from the heat.
[Name] ATK's Best Baked Potato [AuthorId] 168069 [AuthorName] DeSouter [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-05-30T13:16:00Z [Description] For the best, fluffiest, lightest baked potatoes...with a nicely seasoned skin, try America's Test Kitchen's recipe for the ultimate baked potato. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "2", "1"] [RecipeIngredientParts] ["water", "russet potatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.2 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 3511.2 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 4 potatoes [RecipeInstructions] Using a fork, poke six times to make holes into each large Russet potato. Combine salt and water. Roll each potato in liquid. Transfer potatoes to a wire rack on a baking pan. Place into oven. Bake in a preheated 450 degrees for 45 minutes to an hour. IMPORTANT: Internal temperature should be 205 degrees to be done. Test temperature into the end of the potato and see that there is no resistance. 205 to 212 degrees is the ideal range. Brush potatoes with 1 Tbsp. of vegetable oil and return to oven for 10 minutes to crisp skin. Cut an X in the top of the baked potato and using a dishtowel, squeeze potato at each end to open the X and let steam escape. Top with butter or whatever toppings you prefer. DO NOT LEAVE POTATOES UNCUT/SPLIT -- EAT IMMEDIATELY FOR THE BEST EXPERIENCE.
[Name] Mexican Beans [AuthorId] 1564912 [AuthorName] Nancy [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-05-30T13:17:00Z [Description] How to make a pot of authentic Mexican beans. These can be a delicious base for all sorts of recipes, like refried beans, and best of all they'll save you lots of money. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/86/F0BPpkk6TviZrB3XOuKi_FrijolesDeOlla_MexicanBeans00.jpg" [RecipeCategory] Beans [Keywords] ["Mexican", "Vegan", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", NA, NA, "2 -3"] [RecipeIngredientParts] ["dried pinto bean", "garlic cloves", "water", "sea salt", "epazote leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 32.1 [FiberContent] 7.8 [SugarContent] 1.7 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] 1 large pot [RecipeInstructions] ["Pick through the beans and remove any debris, beans that have split or ones with holes. Throughly rinse and set aside. In a large pot heat a splash of oil, once warm sauté the serrano and onion just until the onion begins to brown and the chile blister— about 4 minutes. Next add the crushed garlic and sauté until it softens, careful not to burn the ingredients. Add the cleaned and rinsed beans into the pot then pour in enough water to cover the beans by 3 inches or 7.5 centimetres. Cover the pot and allow to simmer over medium heat until the beans have softened. Check on the pot now-and-then to make sure it has enough water, you'll need to add a bit more water from time to time.", "Once the beans have soften, or you can squeeze it between your fingers, add the epazote leaves and sea salt; I add about 1 tbsp of coarse sea salt. Allow to simmer over medium heat and uncovered for another 15 minutes. At this time the beans should be cooked through and the skins will easily slip off. Taste and adjust salt if desired. Make sure that there is plenty of broth leftover in case you want to use it for mashing or for soup/stew making. Remove onion, garlic, serrano pepper, and epazote leaves before serving or using." ]
[Name] Old Fashioned Potato Salad [AuthorId] 267079 [AuthorName] Tom Brownfield [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-05-30T13:17:00Z [Description] This is the potato salad recipe that my mother said that she learned to make from her mother. It seems to be about the same as many other versions except that grandmother added dry mustard and celery seed. For July 4th I like to use red, white and blue potatoes. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Weeknight", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "2", "1", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["potatoes", "celery", "onion", "mayonnaise", "vinegar", "salt", "sugar", "ground mustard", "celery seed", "white pepper", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.6 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 62.2 [SodiumContent] 431.8 [CarbohydrateContent] 29.3 [FiberContent] 3.9 [SugarContent] 3.0 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together all ingredients except for the potatoes in a large bowl. Let stand at room temperature. Meanwhile, peel potatoes and cut into 1/2\" to 3/4\" cubes. In a 4 qt saucepan cover potato cubes with water. Bring to a boil then turn down the heat and simmer for 10 to 12 minutes (until tender but not mushy]. Drain potatoes and immediately fold into the seasoning mixture until evenly coated. Chill and serve (It's best if refrigerated 12 to 24 hours before serving].
[Name] Congo Bars [AuthorId] 454849 [AuthorName] cookfamily7 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-05-30T13:17:00Z [Description] Make and share this Congo Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "3", "2 1/2", "2", "1/4", "12", "1/2"] [RecipeIngredientParts] ["butter", "light brown sugar", "eggs", "flour", "baking powder", "salt", "chocolate", "carob chips", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.2 [FatContent] 13.6 [SaturatedFatContent] 7.4 [CholesterolContent] 33.4 [SodiumContent] 106.1 [CarbohydrateContent] 33.2 [FiberContent] 2.9 [SugarContent] 18.6 [ProteinContent] 4.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Melt butter in saucepan over medium heat. Remove from heat and stir in sugar. Stir in eggs, one at a time. Stir in sifted dry ingredients. Add chocolate chips and nuts. Bake in greased bar pan in 350 degree oven for 20-25 minutes. When cool, cut into bars.
[Name] Tuna Salad [AuthorId] 2001558282 [AuthorName] Chris C. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-30T13:17:00Z [Description] Make and share this Tuna Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001558282/evI9jduTjmqz2MILuz2w_Tuna-Salad_17624.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["tuna", "parmesan cheese", "mayonnaise", "sharp cheddar cheese", "red onion", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.3 [FatContent] 10.2 [SaturatedFatContent] 5.5 [CholesterolContent] 42.5 [SodiumContent] 332.1 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix in a bowl. consume as you like.
[Name] Tuna Salad [AuthorId] 2001558282 [AuthorName] Chris C. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-05-30T13:18:00Z [Description] Make and share this Tuna Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/3", "1"] [RecipeIngredientParts] ["tuna", "mayonnaise", "parmesan cheese", "cheddar cheese", "red onion", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.3 [FatContent] 10.2 [SaturatedFatContent] 5.5 [CholesterolContent] 42.5 [SodiumContent] 332.1 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 19.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix in a bowl. consume as you like.
[Name] Blueberry Muffin in a Mug [AuthorId] 2001530822 [AuthorName] Bailey [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-05-30T13:18:00Z [Description] Make and share this Blueberry Muffin in a Mug recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/8", "3", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "milk", "coconut oil", "blueberries", "coconut oil", "flour", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.9 [FatContent] 29.3 [SaturatedFatContent] 24.6 [CholesterolContent] 6.4 [SodiumContent] 68.8 [CarbohydrateContent] 57.3 [FiberContent] 1.1 [SugarContent] 25.3 [ProteinContent] 5.5 [RecipeServings] 1.0 [RecipeYield] 1 peron [RecipeInstructions] • In a microwave safe mug combine the flour, baking powder, and sugar. • stir in the milk and coconut oil. • place the berries on top. • make the topping: • crumble together the coconut oil, flour and sugar. • and sprinkle on top of the blueberries. • microwave on high 90 seconds. cool slightly before removing the mug will be HOT.
[Name] Sloppy Joes W/ Veggies [AuthorId] 2001559098 [AuthorName] climb4christ1 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-05-30T13:18:00Z [Description] Make and share this Sloppy Joes W/ Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1/2", "1/2", "1/2", "1/2", "2", "1 -2", "2", "1", "1 1/4", "1/4", "1/3", "1/2", NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "lean ground beef", "carrot", "celery", "green bell pepper", "red bell pepper", "yellow onion", "garlic cloves", "brown sugar", "red wine vinegar", "apple cider vinegar", "Worcestershire sauce", "tomato sauce", "ketchup", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.4 [FatContent] 12.8 [SaturatedFatContent] 3.3 [CholesterolContent] 36.9 [SodiumContent] 677.8 [CarbohydrateContent] 18.1 [FiberContent] 3.0 [SugarContent] 13.4 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan or skillet, saute ground beef in 1 tablespoon of olive oil over medium heat, breaking it up as it cooks. Once the meat has browned, add another tablespoon of olive oil and add the carrots, celery, bell peppers, onion and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, about 8-10 minutes. Add brown sugar, vinegar, Worcestershire sauce, tomato sauce, ketchup, water and paprika to the meat and vegetable mixture. Stir to combine. Simmer over medium-low heat, partially covered, stirring occasionally. After about 15 minutes, the sauce should be thickened and the vegetables should be tender. If desired, you can add a splash of water, as necessary, to thin out the sauce. Season to taste with salt and pepper. Scoop the sloppy joes into split buns and serve. Recipe Notes. If you'd like to cut the calories even more, you can serve these on only half a bun, cut side up, with the meat mixture piled on top.
[Name] Baby Carrots [AuthorId] 2001543625 [AuthorName] JoshR [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-05-30T14:17:00Z [Description] Make and share this Baby Carrots 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/XkpGfBmkRk2wHzx1FN9Q_Carrots.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1/3"] [RecipeIngredientParts] ["water", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 93.4 [CarbohydrateContent] 39.6 [FiberContent] 3.5 [SugarContent] 34.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] 1/2 cup [RecipeInstructions] Combine all ingredients in medium saucepan. Bring to a boil over medium heat. Reduce heat. Cover and simmer for 20 - 30 minutes or until carrots are tender.
[Name] Four-Cheese Spinach and Pine Nut Stuffed Portobellos [AuthorId] 147095 [AuthorName] Raquel Grinnell [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-05-30T17:43:00Z [Description] This was a clear-the-fridge recipe I came up with that turned out so well, my hubby asked that I record it so we can make it again! Great vegetarian dish for Meatless Mondays if you have a couple, or a lovely side with some grilled protein. For those who MUST have protein added, bacon would be excellent in the filling! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/94/gM0y1GfT1qoDTIrc41wA_1496175446048788517510.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/16/94/VkZT0aD8QgKEhPedHgmQ_10209343342323713.jpg"] [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3 -4", "5", "1", "1/2", "10", "2", "4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "garlic cloves", "butter", "fresh ground black pepper", "fresh spinach", "cream cheese", "parmesan cheese", "TABASCO® brand Chipotle Pepper Sauce", "cheddar cheese", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 762.1 [FatContent] 67.3 [SaturatedFatContent] 28.9 [CholesterolContent] 133.8 [SodiumContent] 986.7 [CarbohydrateContent] 14.0 [FiberContent] 4.3 [SugarContent] 4.6 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] 4 stuffed mushrooms [RecipeInstructions] ["Preheat oven to 400 degrees.", "Clean portobello mushrooms, remove stems, chop finely and set aside. Scrape out dark gills from the underside with a spoon, taking care not to break the edges of the mushroom caps.", "Melt 3 tablespoons of the butter and brush caps all over on both sides. Sprinkle with some of the pepper and the garlic salt. Set on a baking sheet (covered with foil if you want to eliminate messy clean-up] upside down and ready to fill.", "Melt the remaining butter (or bacon fat, which is what I used for this step] in a large pan or dutch oven over medium high heat. Saute the garlic for a minute or two until fragrant, then add mushroom stems. Saute for 3-4 minutes until softened, then add the chopped spinach with the remaining pepper and saute until wilted, approximately 2-3 minutes.", "Turn heat down to medium low and add the cream cheese, brie and half of the parmesan (save half to top the stuffed caps], yogurt, and chipotle sauce (to taste, we like a bit of spice]. Stir to incorporate, cover and allow cheeses to melt for about 5-6 minutes. Check to see if they're melted - if they are, stir again and then add the cheddar. Stir to incorporate, turn off the heat and cover. The cheddar is the binding cheese, which is why you add it last.", "After 2 minutes, stir in the pine nuts. Fill the mushroom caps with the spinach/cheese mixture and top with remaining parmesan cheese. Bake for 25 minutes or until the parmesan is lightly browned. Enjoy!" ]
[Name] Perfect Deviled Eggs With Fresh Chives [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-05-30T18:24:00Z [Description] Perfect Deviled Eggs with Fresh Chives are a simple, delicious side dish for your next cookout or picnic! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/i0Qu15JjQsyKnUN2WlcO_12.jpg" [RecipeCategory] Summer [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "3/4", "2", "1/2"] [RecipeIngredientParts] ["eggs", "fresh chives", "mayonnaise", "brown mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.2 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 35.5 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 24.0 [RecipeYield] 24 [RecipeInstructions] Place the eggs in a medium sized saucepan.  Cover with hot water.  Bring to a rolling boil over medium high heat.  Remove from heat and cover.  Let stand for 20 minutes. While eggs are standing, wash and finely chop the chives.    Place in a medium sized bowl. After 20 minutes, remove the eggs from hot water with a slotted spoon and place in a large bowl.  Cover with ice water and let stand for about 5 minutes.  At this point the eggs will be cooled.  Give several taps on the counter top all over and peel.  Shell should come off easily. Cut eggs in half lengthwise with a sharp knife. Remove yolks and add to the bowl with the chives. With a fork, finely mash the eggs yolks and mix with the chives. Add the mayo, brown mustard and pepper; mix well. Arrange egg halves on a serving platter. Place one teaspoon of the yolk mixture in each half. Refrigerate before serving.  Keep cold.  Will keep in refrigerator up to four days. 24 Deviled Eggs.
[Name] Gingersnaps [AuthorId] 2001559212 [AuthorName] Owen J. [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-05-30T19:17:00Z [Description] This is one of my favorite cookie recipes. The cookies are coated in sugar making them really good. They are great for parties because of how many cookies the recipe makes. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1/2", "2", "3 3/4", "1 1/2", "2 -3", "1/2", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "molasses", "vinegar", "flour", "baking soda", "ginger", "cinnamon", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.5 [FatContent] 3.0 [SaturatedFatContent] 1.8 [CholesterolContent] 14.8 [SodiumContent] 66.5 [CarbohydrateContent] 17.8 [FiberContent] 0.3 [SugarContent] 9.9 [ProteinContent] 1.3 [RecipeServings] 50.0 [RecipeYield] 10 Dozen [RecipeInstructions] Preheat oven to 325. In a large mixing bowl cream together the butter and sugar. Stir in the eggs, molasses, and vinegar. Sift and add the flour, baking soda, ginger, cinnamon, and cloves. Mix ingredients until blended. Form dough into ¾ inch balls. Roll the dough ball through sugar an place on a greased cookie sheet. Bake for about about 12 minutes. Let cool and enjoy!
[Name] Easy French Bread for Bread Machine [AuthorId] 2001019094 [AuthorName] Laura C. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-05-30T19:22:00Z [Description] I adapted this recipe by trial &amp; error from many different French bread recipes. It has a soft texture &amp; great flavor. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "4", "3", "2", "1"] [RecipeIngredientParts] ["water", "sugar", "salt", "extra virgin olive oil", "bread flour", "cornmeal", "powdered milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.6 [FatContent] 15.2 [SaturatedFatContent] 2.4 [CholesterolContent] 1.9 [SodiumContent] 594.9 [CarbohydrateContent] 82.2 [FiberContent] 3.2 [SugarContent] 7.3 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 1.5 pound loaf [RecipeInstructions] ["I know the machine directions say to always add yeast to dry ingredients but trust me, this way comes out so much better & it works great.", "Add water & sugar to bread machine basket.", "Sprinkle yeast into water.", "Let bloom for 10 minutes (It's should become frothy].", "Add salt, oil, flour, corn meal & powdered milk.", "Use standard bread setting. I use light crust setting but that's my personal preference. You may want a different crust setting.", "Let cool 30 - 60 minutes before serving." ]
[Name] Chicken Cacciatore Slow Cooker [AuthorId] 2001402757 [AuthorName] Jennifer [CookTime] PT7H [PrepTime] PT40M [TotalTime] PT7H40M [DatePublished] 2017-05-30T19:23:00Z [Description] Make and share this Chicken Cacciatore Slow Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1 1/2", "1", "1", "8", "1", NA, NA] [RecipeIngredientParts] ["diced tomatoes", "tomato paste", "onion", "green bell pepper", "garlic cloves", "salt", "black pepper", "skinless chicken thighs", "chicken drumsticks", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.5 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 34.0 [SodiumContent] 652.7 [CarbohydrateContent] 49.8 [FiberContent] 2.9 [SugarContent] 6.7 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In slow cooker crock, combine diced tomatoes, tomato paste, onion, green pepper, garlic, Italian seasoning, salt and black pepper. Add sliced mushrooms and chicken pieces; stir to coat. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours. Serve chicken and sauce over spaghetti or rice with shredded Parmesan cheese and chopped parsley.
[Name] Hartson's Bacon - Boiled [Amazingly Simple and Quick] [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2017-05-30T19:25:00Z [Description] Quick and easy way to cook bacon on the stove and retain the taste while still remaining crispy, not taste as salty and you will be able to fully cook bacon to exact crispiness of your choosing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/xGO9AkacTO2GS1YG5tXT_bacon%20finished.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2"] [RecipeIngredientParts] ["bacon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.9 [FatContent] 10.8 [SaturatedFatContent] 3.6 [CholesterolContent] 16.3 [SodiumContent] 201.7 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add 6 slices of uncooked bacon to deep pan. Add 1/2 cup water to pan (may add more or less; just cover the bacon]. Bacon will move with your fingers easily to position next to each other. Cook on high setting until water boils rapidly. Reduce heat to medium-high until water is boiled from pan. Reduce heat to medium-low; flip bacon. Flip Bacon at about 5 minutes. Move outer pieces of bacon in rotation to middle pan bacon for uniform cooking. Cook to desired Crispness. Your bacon will not be as salty or brittle and the taste will be amazing. Drain on paper towel. Serve as desired.
[Name] Copycat Chocolate Lava Cake [AuthorId] 566447 [AuthorName] cUte Kitty pUnk [CookTime] PT14M [PrepTime] PT5M [TotalTime] PT19M [DatePublished] 2017-05-30T19:25:00Z [Description] This recipe is a work in progress, but for now, we are trying to make a copycat recipe to Jenny Craig's low fat chocolate lava cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/566447/RTgoF1Z7Tf2bdOD2juTv_IMG_0850%20(1).JPG" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "9", "3/4", "3"] [RecipeIngredientParts] ["water", "coconut oil", "canola oil cooking spray"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.6 [FatContent] 8.2 [SaturatedFatContent] 4.0 [CholesterolContent] 0.2 [SodiumContent] 213.8 [CarbohydrateContent] 28.9 [FiberContent] 1.2 [SugarContent] 18.4 [ProteinContent] 2.5 [RecipeServings] 18.0 [RecipeYield] 18 cupcakes [RecipeInstructions] Preheat oven to 350 degrees F. In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured. Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings. Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble. As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation. Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips. Evenly spoon melted chocolate into each indentation. Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
[Name] High Fibre Granola Bars [AuthorId] 1177707 [AuthorName] zzzdreamerzzz [CookTime] PT5M [PrepTime] PT30M [TotalTime] PT35M [DatePublished] 2017-05-30T19:28:00Z [Description] Great trail snack. Healthy alternative to chocolate bars. I always have a few of these in my pockets when at the camp or out hunting or fishing or hiking. This is just the basic recipe. You could add dried fruit or berries or raisins to this. [Images] character(0) [RecipeCategory] Camping [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", "1/4", "1", "1 -2", "3/4", "1", "1/2"] [RecipeIngredientParts] ["sunflower seeds", "wheat germ", "peanuts", "sweetened coconut", "sea salt", "butter", "corn syrup", "honey", "vanilla", "brown sugar", "peanut butter", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.1 [FatContent] 12.6 [SaturatedFatContent] 3.9 [CholesterolContent] 5.1 [SodiumContent] 185.4 [CarbohydrateContent] 31.5 [FiberContent] 3.1 [SugarContent] 14.1 [ProteinContent] 6.1 [RecipeServings] 24.0 [RecipeYield] 24 Bars [RecipeInstructions] Grease a 13x9 inch baking dish and a large spoon or spatula. In a large mixing bowl combine the first 8 ingredients. In a medium saucepan over medium low heat melt the butter. Stir in the corn syrup or honey and add the vanilla and brown sugar. Stir until the mixture starts just to bubble slightly. Do not boil the mixture it will burn easily. Remove from the heat and stir in the peanutbutter until combined and smooth. Pour the syrup-peanut butter mixture into the dry ingredients and mix together. You can add the chocolate chips now but they will melt into the mixture. I put them on the top at the end and just push them into the bars. Once combined transfer to the greased baking dish and using the greased spoon or spatula (you can use your hands if you get them wet first] flatten the mixture into the pan. Now is when I add the chocolate chips. Sprinkle them on top and just push them in with your fingers or the spatula. While the mixture is still soft and warm use a knife and cut into 24 bars. I store these in baggies 4 per bag in the refrigerator. They last a long time refrigerated but they also freeze well.
[Name] Balsamic Pork Roast Tenderloin [AuthorId] 2001365818 [AuthorName] MizPHOENIXX87 [CookTime] PT30M [PrepTime] PT8M [TotalTime] PT38M [DatePublished] 2017-05-30T19:28:00Z [Description] Decadent addition to any tenderloin..... and guests with believe how simple it is to make! This dish is a staple in my home..... enjoy! *** [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "4", "2", "2", "1", "1", "2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["garlic cloves", "rosemary", "olive oil", "salt", "iodized salt", "fresh pepper", "garlic powder", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.2 [FatContent] 15.8 [SaturatedFatContent] 4.8 [CholesterolContent] 118.3 [SodiumContent] 2559.7 [CarbohydrateContent] 8.5 [FiberContent] 0.6 [SugarContent] 4.8 [ProteinContent] 36.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°. With a tenderizing mallet, proceed to tenderize pork loin thoroughly - making effort to really work the tougher portion. Finely dice garlic and rosemary, then put into small bowl. Add in seasonings and olive oil, mixing to make into paste. Press paste firmly onto all sides of the tenderloin. In large, oven - proof skillet, add 1 Tbsp olive oil over med- high heat. Add tenderloin, and brown all sides (will take roughly 10min] There will be browned bits stuck to bottom of pan, do not worry about that- its essential to the sauce. Transfer to oven and roast for 12 min (or until temp is 165°- keeping in mind though that after removed from oven the meat will continue to cook.] ****I usually will remove any meats im cooking based on temp roughly 4-5° before my desired temp]. Remove pork from pan and set aside. Set pan over high heat and add balsamic vinegar and beef stock- using a wooden spoon to scrape up the baked on browned bits on bottom of pan. Bring this to a boil, and cook until reduced by half, making sure to stir frequently. It will only take about 5 minute. Turn off heat, and whisk in butter. Serve spooned over the sliced pork tenderloin. Dish is excellent with roasted baby potatoes, steamed green beans/ asparagus and/ or salad. ENJOY! ***.
[Name] Hartson's Steak {Chuck}, Corn and Asparagus [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-05-30T19:29:00Z [Description] Make and share this Hartson's Steak {Chuck}, Corn and Asparagus 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/2001112294/yzdJgx9Q5SgDhpnvzaxc_chuck.JPG" [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "3", "2"] [RecipeIngredientParts] ["corn", "olive oil", "asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.1 [FatContent] 28.8 [SaturatedFatContent] 4.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 24.8 [FiberContent] 2.9 [SugarContent] 5.4 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Turn BBQ on to high. 450-500 degrees. Place 4 ears of corn on BBQ top rack. Turn every 5 minutes. Prepare Chuck Steaks: Season to taste then place each piece of meat in small amount of Olive Oil to coat both sides (This is important to ensure juices remain in]. Place Steaks on BBQ and lower temp to just under 400 (after they are placed on the grill. In about 3 minutes adjust heat]. Cook 8 Minutes and flip steaks. Once you flip steaks, go inside and put the Asparagus in a deep pan with about 4 TBS Olive Oil. Coat and cover. Lower heat from high to medium low. Flip Steaks at 12 minutes and check for readiness. Stir Asparagus every 3 minutes until ready. Should just crunch with a fork. Remove Corn at the 15-20 minute mark and let set 5 minutes. Shuck corn and place on plates. When steaks are done, remove and plate after 3-5 minutes. The key is the Olive Oil prep and only flipping the steaks 4 times total (twice in the last 4 minutes]. Plate Asparagus.
[Name] Pimento Cheese [AuthorId] 440942 [AuthorName] amcarroll [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-05-30T19:30:00Z [Description] Make and share this Pimento Cheese recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/04/ek0rYHpRxyRfoVgh6Uxv_20170531_123135.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/440942/nRVJ5cLhQCetPcppqWNw_20170529_194813.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["sharp white cheddar cheese", "sharp cheddar cheese", "monterey jack cheese", "cream cheese", "pimientos", "mayonnaise", "salt", "pepper", "cayenne pepper", "onion powder", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.4 [FatContent] 75.4 [SaturatedFatContent] 46.4 [CholesterolContent] 235.3 [SodiumContent] 1505.5 [CarbohydrateContent] 6.1 [FiberContent] 0.7 [SugarContent] 3.5 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat cream cheese in mixer until smooth. Add all other ingredients and mix well.
[Name] Honey Bacon Burgers [AuthorId] 2001538931 [AuthorName] Lauren L. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-05-30T19:30:00Z [Description] Make and share this Honey Bacon Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Summer [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 258.6 [FatContent] 19.4 [SaturatedFatContent] 7.7 [CholesterolContent] 78.2 [SodiumContent] 64.6 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 19.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine ground chuck, marinade, and seasoning in a large mixing bowl. Shape meat mixture into approximately 1/4 burgers. Grill to desired temperature.
[Name] Churros from Casa Marcela [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-05-30T21:33:00Z [Description] Text excerpted from CASA MARCELA &copy; 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
[Name] Bean Burrito Bowl With Avocado Cilantro Dressing [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-05-31T00:03:00Z [Description] Make and share this Bean Burrito Bowl With Avocado Cilantro Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Beans", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2 - 1", NA, NA, NA, NA, NA, NA, NA, NA, "1/2", "1/4", "1/2", "1", "1", "1", "1/2", NA, NA] [RecipeIngredientParts] ["canned pinto beans", "black beans", "romaine lettuce", "red cabbage", "frozen corn", "grape tomatoes", "Cotija cheese", "green onion", "avocado", "water", "fresh cilantro", "garlic clove", "green onion", "salt", "lime juice", "Tabasco jalapeno sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.5 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 768.2 [CarbohydrateContent] 14.8 [FiberContent] 6.6 [SugarContent] 0.7 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine burrito bowl ingredients in desired amounts. To make dressing, add all dressing ingredients to a food processor or blender and pulse until smooth. Drizzle dressing over burrito bowl and serve.
[Name] Bacon and Sage Roast Turkey [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2017-05-31T12:20:00Z [Description] Make and share this Bacon and Sage Roast Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] Turkey Breasts [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["8", "1 1/2", "1/2", "6", "1", "2", "4 -6", "1", "3/4", NA, NA] [RecipeIngredientParts] ["new potatoes", "turkey breast", "all-purpose flour", "bacon", "Worcestershire sauce", "dried sage", "fresh sage leaf", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.1 [FatContent] 26.8 [SaturatedFatContent] 7.4 [CholesterolContent] 224.7 [SodiumContent] 529.2 [CarbohydrateContent] 35.8 [FiberContent] 4.7 [SugarContent] 2.8 [ProteinContent] 79.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Arrange potatoes and carrots in a slow cooker; sprinkle with seasoning. Place turkey breast-side up on top of vegetables; lightly salt turkey breast. Combine gravy, flour, bacon, Worcestershire sauce and sage in a small bowl. Mix well and pour over turkey and vegetables. Cover and cook on LOW for 7-9 hours, until juices run clear when turkey is pierced. Garnish with fresh sprigs of sage.
[Name] Quick Croatian Sour Cream Rolls [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-05-31T12:56:00Z [Description] Make and share this Quick Croatian Sour Cream Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/snzdbhySMOy4SuGwd52w_EC_Rolls%20with%20sour%20cream.jpg" [RecipeCategory] Breads [Keywords] ["European", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["600", "12", "1 1/2", "200", "100", "200", "7", "1", "1", "2", NA] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "sour cream", "milk", "dry yeast", "sugar", "coarse sea salt", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.1 [FatContent] 5.8 [SaturatedFatContent] 1.6 [CholesterolContent] 11.7 [SodiumContent] 776.9 [CarbohydrateContent] 28.1 [FiberContent] 0.7 [SugarContent] 0.9 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 24 rolls [RecipeInstructions] Mix in a bowl flour, baking powder and salt. Add oil and sour cream, stir and combine. In a cup mix milk, dry yeast and sugar, add to flour mixture and knead dough until smooth. Divide the dough into two equal parts and flatten each with a rolling pin into a ½ millimetre thick circle. Divide and cut each circle into 12 triangles; roll each triangle into a roll. Arrange rolls on oiled or silicone lined baking sheet and leave to stand in a warm place for 15 minutes. Brush rolls with beaten yolk, sprinkle with coarse sea salt, caraway and sesame seeds and bake at 190?C for 10-15 minutes or until golden. Cover rolls with kitchen towel and leave them to rest for a few minutes before serving.
[Name] White Rice With Basil and Corn from Casa Marcela [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-05-31T16:09:00Z [Description] Text excerpted from CASA MARCELA &copy; 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
[Name] Roasted Tomatillo Salmon from Casa Marcela [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-05-31T16:35:00Z [Description] Roasted Tomatillo Salmon from Casa Marcela by Marcela Valladolid. Copyright &copy; 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
[Name] Old El Paso Baked Spicy Chicken Tacos [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-05-31T16:49:00Z [Description] Make and share this Old El Paso Baked Spicy Chicken Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "1", "1", "10", "0.5", "2", NA] [RecipeIngredientParts] ["olive oil", "onion", "diced tomatoes", "green chilies"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 623.3 [FatContent] 34.5 [SaturatedFatContent] 16.3 [CholesterolContent] 111.9 [SodiumContent] 1747.2 [CarbohydrateContent] 44.5 [FiberContent] 7.7 [SugarContent] 10.2 [ProteinContent] 35.4 [RecipeServings] 4.0 [RecipeYield] 10 Tacos [RecipeInstructions] Preheat oven to 400&deg;F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
[Name] Cloud Eggs [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-31T17:07:00Z [Description] An internet sensation and Hungry Girl site has an easy way to fix and only 2 weight watcher smart points. Here's what HG had to say: cloud eggs are super-fluffy pillows of egg whites baked with the yolks nestled on top. They're beautiful, delicious, and a fun change of pace if you're used to scrambles and hard-boiled eggs. We first tried baking them on a baking sheet but found the results fell flat. So we broke out a jumbo muffin pan, and the outcome was spectacular! Here's HG's super-easy, super-awesome recipe... [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/67/4/6j2iTneKQiOqobeBzOSN_Cloud%20eggs.JPG" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", NA] [RecipeIngredientParts] "eggs" [AggregatedRating] nan [ReviewCount] nan [Calories] 143.0 [FatContent] 9.5 [SaturatedFatContent] 3.1 [CholesterolContent] 372.0 [SodiumContent] 142.0 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 12.6 [RecipeServings] 1.0 [RecipeYield] 2 eggs [RecipeInstructions] Preheat oven to 450 degrees. Spray 2 cups of a jumbo muffin pan (like this one] with nonstick spray. (If you don't have a jumbo muffin pan, use two small oven-safe bowls.]. Separate egg whites into a large bowl, and gently place yolks in a small bowl without breaking them. With an electric mixer set to high speed, beat egg whites until fluffy and slightly stiff, about 4 minutes. Divide egg whites between the two sprayed cups of the muffin pan. Using the back of a spoon, create a small indentation in the center of each egg white. Gently place a yolk in each indentation. Season with salt and pepper. Bake to your preference, 5 - 7 minutes (5 minutes for runnier yolks; 7 minutes for firmer ones].
[Name] Caesar Salad from Salt Fat Acid Heat [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-05-31T18:36:00Z [Description] Text excerpted from SALT FAT ACID HEAT &copy; 2017 by Samin Nosrat. Reproduced by permission of Simon Nosrat. All rights reserved.
[Name] Marinated Antipasti Bruschetta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-05-31T20:04:00Z [Description] Make and share this Marinated Antipasti Bruschetta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0qfjKns5Spyf82N7grqc_CCKEL404H_51065_4011.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "8", "1/2", "2", "2", "4", "1", "1", NA, "1", "12", "2"] [RecipeIngredientParts] ["grape tomatoes", "water-packed artichoke hearts", "fresh mozzarella cheese", "olive oil", "lemon juice", "garlic clove", "prosciutto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.6 [FatContent] 34.6 [SaturatedFatContent] 8.8 [CholesterolContent] 29.9 [SodiumContent] 1554.2 [CarbohydrateContent] 42.1 [FiberContent] 10.1 [SugarContent] 4.5 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.
[Name] Persian [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-05-31T20:04:00Z [Description] Make and share this Persian recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1"] [RecipeIngredientParts] ["rose water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 774.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.0 [CarbohydrateContent] 200.0 [FiberContent] 0.0 [SugarContent] 199.6 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender. serve over ice.
[Name] Antipasti Salad With Arugula [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-05-31T20:04:00Z [Description] Make and share this Antipasti Salad With Arugula recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/DuHzOQZgQd6GoPUoFMBf_CCNKN102H_199167_672838.JPG" [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1/4", "1", "1/3", NA, "1", "1/2", "1/2", "1/2", "2", "1/2"] [RecipeIngredientParts] ["red wine vinegar", "fresh thyme", "garlic clove", "olive oil", "chickpeas", "provolone cheese", "bite-size fresh mozzarella cheese balls", "baby arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.2 [FatContent] 30.1 [SaturatedFatContent] 8.2 [CholesterolContent] 31.6 [SodiumContent] 1044.4 [CarbohydrateContent] 26.4 [FiberContent] 5.1 [SugarContent] 0.7 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the red wine vinegar, mustard, thyme, red chile flakes and garlic. Whisk in olive oil and season with salt and pepper to taste. Stir in chickpeas, salami, provolone and mozzarella. Cover and let marinate in the refrigerator until ready to serve or up to an hour. Just before serving, toss salad with arugula. Scatter the roasted red peppers over top. Season with salt and pepper to taste.
[Name] Up and Down [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-05-31T20:17:00Z [Description] Make and share this Up and Down recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2"] [RecipeIngredientParts] ["coffee", "apricot brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Freshly brew Turkish coffee. add apricot brandy. serve in tall glasses.
[Name] Apple Empanadas With Almond Pastry Cream [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H45M [PrepTime] PT0S [TotalTime] PT3H45M [DatePublished] 2017-05-31T21:55:00Z [Description] Make and share this Apple Empanadas With Almond Pastry Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/RHJCJeB7RoapUvn9tb2q_CCKEL208_Apple-Empanadas-Recipe-with-Almond-Pastry-Cream_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2 -3", "3", "1", "3", "1", "1", NA, NA, "1", "1 1/2", "1/2", "2", "1", "4", "2", "3"] [RecipeIngredientParts] ["egg", "unsalted butter", "turbinado sugar", "brown sugar", "ground cinnamon", "salt", "flour", "frozen puff pastry", "sugar", "almond paste", "salt", "cornstarch", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.8 [FatContent] 36.0 [SaturatedFatContent] 12.4 [CholesterolContent] 139.1 [SodiumContent] 227.4 [CarbohydrateContent] 61.9 [FiberContent] 2.3 [SugarContent] 29.8 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 8 empanadas [RecipeInstructions] Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside. On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch] circular biscuit cutter (or cookie cutter] cut 4 large circles per sheet, 8 all together. On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet. Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve. Almond Pastry Cream: In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer. In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened. Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
[Name] Apple Pie Shake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-05-31T22:08:00Z [Description] Make and share this Apple Pie Shake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/MrC8O6gQOylSW4Aura6R_CCKEL302_apple-pie-shake_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Shakes [Keywords] ["Beverages", "Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/8"] [RecipeIngredientParts] "vanilla ice cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 347.7 [FatContent] 18.5 [SaturatedFatContent] 11.2 [CholesterolContent] 70.3 [SodiumContent] 158.1 [CarbohydrateContent] 37.0 [FiberContent] 0.9 [SugarContent] 34.2 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 1 shake [RecipeInstructions] Place a tall glass in the freezer to chill. Add the ice cream, milk and pie to the blender. Blend until fully combined and frothy. Serve in the chilled glass and enjoy! Feel free to change up the pie and ice cream, depending on the season. Cook's Note: Freezing your pie before blending will give you a nice, thick texture.
[Name] Barely-Blanched Broccoli Salad With Feta and Fried Almonds [AuthorId] 2000891944 [AuthorName] lkellyr [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-05-31T22:12:00Z [Description] (Makes about 4 servings; recipe adapted slightly from Broccoli Salad with Feta, Olive Oil-Fried Almonds, and Currants from Fine Cooking, created by Tasha DeSerio.) [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", NA, "1", "4", "1/2", "1/2 - 3/4"] [RecipeIngredientParts] ["salt", "salt", "broccoli floret", "garlic clove", "red wine vinegar", "olive oil", "olive oil", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.8 [FatContent] 27.9 [SaturatedFatContent] 5.7 [CholesterolContent] 16.7 [SodiumContent] 967.8 [CarbohydrateContent] 10.0 [FiberContent] 1.7 [SugarContent] 1.3 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] ["Fill a medium-sized pot with water, add 1 teaspoons salt, and bring to a boil. While the water is heating, trim the broccoli crowns and cut into bite-sized flowerets. (Make them all the same size so they will cook the same amount.] When water is boiling, add the broccoli, cook for exactly 3 minutes, then drain broccoli into a colander placed in the sink and let it cool.", "Mash the garlic with 1/4 teaspoons salt. (I used a mortar and pestle, but you can use anything that will smash up the garlic.] Mix in the hot pepper flakes and red wine vinegar and let it sit for about 10 minutes.", "Heat 1 T of olive oil in a heavy frying pan, add the almonds, and fry until they are lightly browned, about 2-3 minutes. (Watch carefully because they can go from lightly browned to burned rather quickly.] Put the almonds on a plate covered with a paper towel and let almonds cool a few minutes. (You can salt them if you want, but I thought the salad was salty enough with the Feta.].", "After 10 minutes, whisk the remaining 4 T of olive oil into the vinegar-garlic mixture. Combine the broccoli, Feta, and half the almonds in a bowl; then toss with the dressing to coat. Serve salad right away, with remaining almonds sprinkled over the top." ]
[Name] Apple Tarte Tatin [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-05-31T22:18:00Z [Description] Make and share this Apple Tarte Tatin recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/6HanuMcZSZ6IZi3IbA8A_CCKEL312_apple-tarte-tatin_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "European", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["sugar", "lemon juice", "unsalted butter", "frozen puff pastry", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.8 [FatContent] 23.3 [SaturatedFatContent] 10.3 [CholesterolContent] 30.5 [SodiumContent] 78.3 [CarbohydrateContent] 46.6 [FiberContent] 1.2 [SugarContent] 31.3 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Preheat the oven to 400 degrees F. Mix the sliced apples together with 1/2 cup of the sugar and the lemon juice in a large bowl and set aside. The lemon juice will give flavor as well as keep your apple wedges from oxidizing. Melt the butter in a 12-inch nonstick ovenproof skillet over medium-high heat and sprinkle the remaining 1/2 cup sugar evenly over the melting butter. Place the apples in the skillet, flat-side down, starting from the outside and working in, slightly overlapping one another. Fill in the center with the remaining apples. Return the skillet to medium-low heat on the stovetop and cook until the caramel darkens in color evenly, 20 to 25 minutes. Keeping your heat on medium-low will ensure that your caramel doesn't burn and cooks evenly. Remove the skillet from the heat. Lay the puff pastry over the skillet and simply fold the corners in to fit into the pan. Bake until the crust has puffed and is golden brown, 20 minutes. Let cool, making sure that it is cool enough to handle. Loosen up the edges using a butter knife. Place a plate or platter larger than the skillet right on top. Carefully (but with gusto!] flip the tart upside-down onto the plate. If the apples stick to the skillet, carefully remove them and put them back where they belong on the tart. Serve the warm tart with gelato or whipped cream.
[Name] Crispy Skin Arctic Char With Butter-Braised Cabbage [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-05-31T22:42:00Z [Description] Make and share this Crispy Skin Arctic Char With Butter-Braised Cabbage recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BProF8IgTcG8x6Zv7QqZ_CCKEL306_crispy-skin-arctic-char-with-butter-braised-cabbage_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "6", "1", "1", "1/4", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["bacon", "unsalted butter", "yellow onion", "dry white wine", "apple cider vinegar", "red cabbage", "cracked black pepper", "cracked black pepper", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.2 [FatContent] 21.1 [SaturatedFatContent] 12.2 [CholesterolContent] 51.2 [SodiumContent] 102.1 [CarbohydrateContent] 12.0 [FiberContent] 2.7 [SugarContent] 5.8 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the butter-braised cabbage: Cook the bacon in a large high-sided saucepan over medium-high heat, stirring occasionally until crisp, about 12 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Add the butter to same pan, followed by the onions. Cook until the onions begin to caramelize, 3 to 5 minutes. Add the wine, vinegar and cabbage. Cover, reduce the heat to medium and continue cooking for 30 minutes. Remove the lid from the cabbage and continue cooking until all the liquid has evaporated. Stir the crisped bacon into the cabbage and season with salt and pepper. For the arctic char: The secret to crispy skin is lack of moisture. Leave your fish uncovered in the fridge 10 to 15 minutes to dry out. Then dry the fish with a paper towel to remove any excess moisture. Sprinkle generously with salt and pepper. Heat a cast-iron skillet or heavy-bottomed saute pan over medium-high heat. Add enough oil to coat. When the oil is hot, but not smoking, place the fillets skin-side down in the pan, cooking in batches if needed. Using the back of a spatula, press down hard on the fillets for at least 20 seconds to ensure that the entire skin has full contact with the bottom of the pan. This will help to achieve the crispiest skin possible. Continue cooking until the flesh cooks and there is only a bit of pink left, 5 to 6 minutes. The skin should be pulling away from the bottom of the pan. If necessary, use a spatula to loosen the skin before flipping. Flip the fish and continue cooking for an additional 30 seconds to 1 minute before transferring to a plate to rest. Gently remove the fish skin with a paring knife and place the skin back into the pan, flesh-side down. Fry another 1 to 2 minutes over medium-high heat. Transfer to a wire rack or a paper towel-lined plate, at which point it will harden like a super-crispy fish chip. Serve the crisp arctic char over the butter-braised cabbage and top with the crispy fish skin. Cook's Note: Removing your fried fish skin to a wire rack will help it harden by letting the air circulate around it.
[Name] Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-05-31T23:02:00Z [Description] Make and share this Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/KGZkRk3dS16gP4lAR3Xc_CCKEL309H_1020.jpg" [RecipeCategory] Spicy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 -2", "1", "1", NA, "1 1/2", "2", "1", "1", "4", "4", NA, "4", "1/4", "2", "2", NA, "2", "3", "1/4"] [RecipeIngredientParts] ["mayonnaise", "chili sauce", "lemongrass", "lime", "ground chicken", "hoisin sauce", "soy sauce", "garlic cloves", "scallions", "garlic cloves", "pickled ginger", "napa cabbage", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.3 [FatContent] 26.4 [SaturatedFatContent] 5.9 [CholesterolContent] 146.5 [SodiumContent] 754.7 [CarbohydrateContent] 32.9 [FiberContent] 3.2 [SugarContent] 7.2 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For the slaw: Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
[Name] 5-Spice Pork Stir Fry With Mandarin Oranges [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2017-05-31T23:13:00Z [Description] Make and share this 5-Spice Pork Stir Fry With Mandarin Oranges recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/EuGsVRvxRB2vxGzvraSO_CCKEL413H_57807_9018.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Stir Fry", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2/3", "2/3", "1/4", "2", "2", "2 1/2", NA, "1/4", "2", "3", "2", "1/4", "1/4", "3", "2", "1", "1", "1", "1", "1", "2", "1", "4", NA, NA] [RecipeIngredientParts] ["brown sugar", "ketchup", "apple cider vinegar", "soy sauce", "garlic", "ginger", "boneless pork loin roast", "low sodium chicken broth", "white rice", "Chinese five spice powder", "low sodium soy sauce", "rice vinegar", "sugar", "cornstarch", "snow peas", "red onion", "red bell pepper", "ginger", "garlic cloves", "mandarin orange", "scallions", "roasted peanuts", "mandarin orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1355.5 [FatContent] 35.5 [SaturatedFatContent] 6.3 [CholesterolContent] 181.4 [SodiumContent] 2153.0 [CarbohydrateContent] 183.7 [FiberContent] 9.0 [SugarContent] 92.5 [ProteinContent] 74.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the pork and peach bbq sauce:", "Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.", "Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups] of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.", "Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.", "Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.", "For the stir fry:", "Cook the rice according to the package directions.", "Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.", "Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.", "Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.", "Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.", "Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired." ]
[Name] Skillet Bacon Mac and Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-05-31T23:21:00Z [Description] Make and share this Skillet Bacon Mac and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/26/i1UMMpNLQLCejbWTW9rd_skillet%20bacon%20mac%20and%20cheese.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1/4", "2", "1", "1 1/2", "1", "1/4", "1 1/2", "2", "6", "1/4", "1/4", "3", "1/4", NA] [RecipeIngredientParts] ["bechamel sauce", "dry pasta", "dry mustard", "ground cayenne pepper", "sharp cheddar cheese", "gruyere cheese", "parmesan cheese", "milk", "heavy cream", "panko breadcrumbs", "fresh flat-leaf parsley", "bacon", "unsalted butter", "flour", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 983.5 [FatContent] 48.7 [SaturatedFatContent] 27.8 [CholesterolContent] 138.6 [SodiumContent] 1023.5 [CarbohydrateContent] 90.1 [FiberContent] 3.9 [SugarContent] 10.4 [ProteinContent] 44.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make the bechamel sauce, recipe follows, in a large 12-inch oven-safe skillet. Bring a pot of salted water to a boil and cook the pasta until nearing al dente, but not fully cooked; drain. Preheat the oven to 400 degrees F. Over low heat, stir the dry mustard and cayenne pepper into the bechamel sauce. Gradually add the Cheddar, Gruyere, and 1 cup Parmesan cheese, stirring constantly until all of the cheese has melted into the bechamel sauce. Add an additional cup of milk and cream. Taste and adjust the seasonings, if needed. In another large skillet, cook the bacon until crispy and golden brown. Remove the cooked bacon from the skillet, reserving 3 tablespoons rendered bacon fat. Add the cooked pasta to the bechamel and stir to coat evenly with the sauce. In a small bowl, combine the bread crumbs, chopped parsley, and reserved bacon fat. Coat the bread crumbs and chopped parsley with bacon fat and sprinkle the mixture over the top of the macaroni. Sprinkle the top with 1/2 cup Parmesan cheese. Bake until the top is browned and the sauce is bubbling, 20 to 25 minutes. Top with crumbled cooked bacon. Let sit 5 minutes before serving. Bechamel Sauce: Melt the butter in a heavy-bottomed saucepan or an oven-safe skillet. Whisk in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, avoid browning, about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring the sauce to a boil. Add the nutmeg, salt, and pepper, to taste. Reduce the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
[Name] Tangy Maple Baked Beans With Applewood Smoked Bacon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-05-31T23:29:00Z [Description] Make and share this Tangy Maple Baked Beans With Applewood Smoked Bacon recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BBQeCITXaeA1Gwc4rTxQ_CCKEL206_Tangy-Mapled-Baked-Beans-with-Applewood-Smoked-Bacon_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beans [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", NA, "5", "1 1/2", "1", "1/2", "4"] [RecipeIngredientParts] ["smoked bacon", "canola oil", "red onion", "green pepper", "cracked black pepper", "great northern beans", "barbecue sauce", "maple syrup", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.0 [FatContent] 4.8 [SaturatedFatContent] 1.0 [CholesterolContent] 4.4 [SodiumContent] 585.0 [CarbohydrateContent] 88.2 [FiberContent] 15.1 [SugarContent] 37.1 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.", "Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper." ]
[Name] Banana Caramel Cream Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H20M [PrepTime] PT0S [TotalTime] PT3H20M [DatePublished] 2017-05-31T23:54:00Z [Description] Make and share this Banana Caramel Cream Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/LQ56zgYTR1CQ4bODIi8Y_CCKEL103L_1022.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "2", "1", "2 1/2", "2", "1", "1", "1/2", "3", "1", "1", "1/2", "1 1/2", "3", "1/2", "1/2", "4 -6", "3/4", "1", "1/4", "3/4", "3 1/2", NA] [RecipeIngredientParts] ["sugar", "salt", "cornstarch", "flour", "butter", "pure vanilla extract", "vanilla bean", "bananas", "sugar", "pure vanilla extract", "all-purpose flour", "sugar", "salt", "pure vanilla extract", "cold water", "unsalted butter", "sugar", "water", "heavy cream", "unsalted butter", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 673.3 [FatContent] 37.5 [SaturatedFatContent] 23.1 [CholesterolContent] 148.3 [SodiumContent] 312.8 [CarbohydrateContent] 79.9 [FiberContent] 1.8 [SugarContent] 53.8 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the pie: In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk. In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain. Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool. Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours. For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form. Top the chilled pie with the fresh whipped cream. Drizzle with additional Caramel Sauce, just before serving. Perfect Pie Dough: Preheat the oven to 425 degrees F. In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed. Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes. Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans. Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes. Yield: 1 (9-inch] pie crust. Salted Caramel Sauce: In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes. Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool. Yield: 1 1/2 cups sauce. Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
[Name] Banana Chocolate Chip Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-05-31T23:59:00Z [Description] Make and share this Banana Chocolate Chip Cookies recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/29/fY5lMoe9StaviYGKCOjR_CCKEL313_banana-chocolate-chip-cookies_s4x3.jpg.rend.hgtvcom.616.462.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BDBVlJDEQaiONlPAfxsS_CCKEL313H_1031.jpg"] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Tropical Fruits", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "1 3/4", "1 1/2", "1/2", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["granulated sugar", "shortening", "bananas", "egg", "pure vanilla extract", "rolled oats", "all-purpose flour", "baking soda", "ground cinnamon", "salt", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.6 [FatContent] 9.2 [SaturatedFatContent] 3.1 [CholesterolContent] 9.4 [SodiumContent] 83.9 [CarbohydrateContent] 24.8 [FiberContent] 1.3 [SugarContent] 13.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Preheat the oven to 350 degrees F. In a large mixing bowl, cream together the sugar and shortening until light and fluffy. Mix in the bananas and egg and mix well, scraping down the sides of the bowl. Mix in the vanilla. In a separate large mixing bowl, combine the rolled oats, flour, baking soda, cinnamon, salt and nutmeg. Mix until thoroughly combined. Add the wet ingredients to the dry ingredients and mix just until combined. It will be a wet cookie dough. Stir in the chocolate chips. Using a 2 spoons or an ice cream scoop is a great way to portion cookies with wetter doughs like this one. Portion cookies out using overflowing tablespoonfuls on 2 ungreased cookie sheets, 12 cookies per sheet. Bake just until golden brown, 20 to 25 minutes. After 10 minutes, turn and swap the cookie sheets on each rack for even cooking. Cool on a wire rack.
[Name] Banana Split Funnel Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-01T00:09:00Z [Description] Make and share this Banana Split Funnel Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/NtEMOMoT522Sb5PjubYY_CCKEL401H_57791_6021.jpeg" [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1 1/4", "1/2", "2", NA, NA, "4", "2", "4", NA, "1", "1/2", "8", "2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "milk", "strawberry syrup", "eggs", "powdered sugar", "vanilla ice cream", "strawberries", "bananas", "heavy cream", "pecans", "maraschino cherries", "fresh strawberries", "sugar", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.8 [FatContent] 21.6 [SaturatedFatContent] 12.7 [CholesterolContent] 121.6 [SodiumContent] 293.5 [CarbohydrateContent] 75.9 [FiberContent] 4.5 [SugarContent] 39.3 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 8 funnel cakes [RecipeInstructions] ["Funnel Cake:", "Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes.", "Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F.", "Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!], creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches.", "To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry.", "Strawberry Syrup:", "Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using." ]
[Name] Healthy Bison Chili [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-01T00:23:00Z [Description] Make and share this Healthy Bison Chili recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/UvLDBjT9RY4scUsFIPBA_CCKEL405H_51093_3012.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "3", "2", "6", "1", "1", "1", "1/4", "3", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2", NA, "1"] [RecipeIngredientParts] ["onions", "Mexican chili powder", "ground coriander", "ground cumin", "kosher salt", "cayenne pepper", "garlic cloves", "fire-roasted tomatoes", "black beans", "red kidney beans", "white hominy", "low-fat sour cream", "fresh cilantro leaves", "red onion", "lime wedge", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.2 [FatContent] 7.0 [SaturatedFatContent] 1.4 [CholesterolContent] 69.7 [SodiumContent] 858.9 [CarbohydrateContent] 55.0 [FiberContent] 18.0 [SugarContent] 5.4 [ProteinContent] 46.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 1 teaspoon of the oil in a large soup pot or Dutch oven over medium-high heat. When the oil shimmers, add the bison and cook until browned, taking care not to break the meat into very small pieces, about 10 minutes. Transfer the bison to a plate using a slotted spoon and set aside. Drain the liquid in the bottom of the pot and discard. Keep the pot over medium-high heat and add the remaining 1 teaspoon oil, the poblano peppers and onions. Cook until softened and beginning to brown, about 5 minutes. Add the chili powder, coriander, cumin, salt, cayenne pepper and garlic. Cook and stir until the spices are fragrant and toasted, 1 to 2 minutes. Add the tomatoes with the juices, and bring to a simmer while scraping any browned bits off the bottom of the pan, about 2 minutes. Return the bison to the pot and add the black beans, kidney beans, hominy and 4 cups water. Bring to a boil, and then reduce the heat, cover and simmer until thickened, about 45 minutes. Season with salt. Serve with the sour cream, cheese, cilantro, onions, lime and avocado, if desired.
[Name] Black Bean and Sweet Potato Empanadas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2017-06-01T00:29:00Z [Description] Make and share this Black Bean and Sweet Potato Empanadas recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/94m8wq0RGWDM0wxEeDKA_CCNKN105H_199175_672985.JPG" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Yam/Sweet Potato", "Potato", "Black Beans", "Beans", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1", "2", "2", "1/3 - 2/3", "1/2", "1/2", "1/2", "2", "3 -4", "2", NA, "1", "3", "1", "1", NA, "1"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "unsalted butter", "eggs", "white vinegar", "cold water", "chili powder", "ground coriander", "ground cumin", "sweet potatoes", "black beans", "kosher salt", "lemon zest", "fresh cilantro", "ground cumin", "kosher salt", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.0 [FatContent] 20.8 [SaturatedFatContent] 12.3 [CholesterolContent] 104.6 [SodiumContent] 980.5 [CarbohydrateContent] 61.5 [FiberContent] 8.2 [SugarContent] 2.0 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] 10 empanadas [RecipeInstructions] ["For the dough:", "Combine the flour and salt in the bowl of a food processor. Cut in the butter, pulsing a few times until the mixture is like coarse meal with pea-sized lumps. Add the eggs, white vinegar, and 1/3 to 2/3 cup cold water, continuing to pulse just until the dough comes together. Transfer the dough to a work surface, form into a flat disk and wrap tightly in plastic wrap. Chill in the refrigerator for 1 hour, while making the filling and yogurt sauce.", "For the filling:", "Toast the chile powder, coriander and cumin in a skillet until fragrant. Add the jalapenos, sweet potatoes and black beans. Season to taste with salt.", "For the yogurt sauce:", "Combine the yogurt, lemon juice and zest, cilantro and cumin in a small bowl and mix. Season to taste with salt. Cover and refrigerate until ready to use.", "Preheat an oven to 400 degrees F.", "Portion the dough into 10 balls. On a floured work surface, roll each dough ball into a 6-inch circle. Spoon 3 to 4 tablespoons of filling into the center of each circle. Brush the edges with egg wash before folding the dough over to create a crescent shape. Press and seal edges. Cut 3 slits across the top of each empanada and brush the tops of each with egg wash. Bake until golden brown, about 25 minutes. Serve with the yogurt sauce.", "Instructions for freezing:", "Follow instructions for building empanadas, but do not brush the tops with the egg wash. Place built empanadas on a parchment-lined baking sheet and put into the freezer. Once the empanadas have frozen, place them in a plastic re-sealable bag and return to the freezer for up to 2 weeks.", "Instructions for reheating:", "Preheat the oven to 400 degrees F. Place the frozen empanadas on a parchment-lined baking sheet. In a small bowl, whisk one whole egg and brush over the tops of the empanadas. Bake until golden brown and heated through, 35 to 40 minutes." ]
[Name] Skillet Blueberry-Peach Cobbler [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-01T02:35:00Z [Description] Make and share this Skillet Blueberry-Peach Cobbler recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/n9EwHKhWRziagPGw8CT2_CCKEL111L_1022.jpg" [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Protein", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "3", "2 1/2", "1", NA, "1 1/2", "2", "1/2", "1 1/2", "3/4", "6", "1/2"] [RecipeIngredientParts] ["sugar", "cinnamon", "salt", "cornstarch", "blueberries", "fresh lemon juice", "lemon zest", "flour", "baking powder", "baking soda", "sugar", "salt", "unsalted butter", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.6 [FatContent] 12.4 [SaturatedFatContent] 7.5 [CholesterolContent] 31.4 [SodiumContent] 735.0 [CarbohydrateContent] 63.9 [FiberContent] 3.8 [SugarContent] 34.4 [ProteinContent] 5.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. For the filling: In a large mixing bowl, combine the sugar, cinnamon, salt, and cornstarch. Add the peaches, and blueberries, and mix, coating the fruit evenly with the sugar mixture. Toss with the lemon juice and zest, if desired. Put the fruit filling in a cast iron skillet and place in the oven for 15 to 20 minutes. In the meantime, make the biscuit dough. For the topping: Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. Using a food processor, a pastry cutter, or your fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the buttermilk and stir just until moistened. Carefully remove the skillet from the oven, and drop 6 to 8 (1/2 cup] portions of biscuit dough on top of the cooked fruit, spacing the mounds about a 1/2-inch apart. Increase the oven temperature to 425 degrees F and bake until the biscuits are golden brown on top and the fruit is bubbling, about 30 minutes. Allow to cool for 15 minutes before serving.
[Name] Breakfast Tacos With Chorizo, Egg and Potato [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-01T02:41:00Z [Description] Make and share this Breakfast Tacos With Chorizo, Egg and Potato recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/L6RUGVgyStQ0fRgXVlyi_CCKEL410H_51198_2029.jpg" [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "2", "1", "1/2", NA, "1/4", NA, "1", "8", "4", "6", NA, "1", "1/4", NA] [RecipeIngredientParts] ["plum tomatoes", "lime juice", "fresh cilantro leaves", "garlic clove", "avocado", "red onion", "chorizo sausage", "new potatoes", "eggs", "6-inch flour tortillas", "white cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.3 [FatContent] 49.9 [SaturatedFatContent] 20.1 [CholesterolContent] 371.1 [SodiumContent] 1035.0 [CarbohydrateContent] 13.9 [FiberContent] 3.4 [SugarContent] 3.4 [ProteinContent] 33.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the pico de gallo:", "Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.", "For the tacos:", "Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.", "Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.", "Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.", "Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.", "Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce." ]
[Name] Buffalo Chicken Lollies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-06-01T02:47:00Z [Description] Make and share this Buffalo Chicken Lollies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/enct6ZprRr2NVEseNsoK_CCKEL408H_51186_2027.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1", "1", "1", "1 1/2", "2", "1/2", "2", "2", "1/2", "1/4", "2", "4", NA, "2", "16"] [RecipeIngredientParts] ["celery leaves", "kosher salt", "fresh ground pepper", "celery", "garlic clove", "shallot", "ground chicken", "unsalted butter", "honey", "ketchup", "mayonnaise", "buttermilk", "lemon juice", "blue cheese", "cracked black pepper", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 510.7 [FatContent] 35.0 [SaturatedFatContent] 13.5 [CholesterolContent] 183.5 [SodiumContent] 1646.6 [CarbohydrateContent] 13.8 [FiberContent] 0.4 [SugarContent] 11.9 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the buffalo chicken:", "Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes.", "For the dipping sauce:", "While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper.", "For cooking:", "Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves." ]
[Name] Italian Sausage, Spinach, and Ricotta Cannelloni [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-01T03:01:00Z [Description] Make and share this Italian Sausage, Spinach, and Ricotta Cannelloni recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9oatUIUCTHyyPV0o5N0j_CCKEL101L_4010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/36/UZyL1CcT5WDQsN0aA04w_56C70873-7AD1-4995-8DFB-59ED878B6720.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/36/pb8qqmGrSHVm9XysMY4K_6DFE8774-11E4-458B-8A98-251AE160D162.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/36/RvNjz2QiQ9Hza1K9p9S1_AD2D0AF2-B4E2-4045-8741-327B2C6672A3.jpeg" ] [RecipeCategory] Spinach [Keywords] ["Pork", "Greens", "Vegetable", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "1", "1 1/2", "3", NA, NA, "4", NA, "2", "3", "1/2", "1/2", "1/4", "1", "3", "3", "2", NA] [RecipeIngredientParts] ["olive oil", "yellow onion", "sausage meat", "frozen chopped spinach", "ricotta cheese", "parmesan cheese", "eggs", "pasta dough", "tomato sauce", "fresh basil", "flour", "eggs", "salt", "olive oil", "olive oil", "yellow onion", "garlic cloves", "fresh basil", "dried basil", "diced tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 736.2 [FatContent] 37.9 [SaturatedFatContent] 15.1 [CholesterolContent] 257.0 [SodiumContent] 1831.5 [CarbohydrateContent] 61.2 [FiberContent] 8.8 [SugarContent] 16.5 [ProteinContent] 41.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra Tomato Sauce from the baking dish and garnish with fresh basil. Fresh Pasta Dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin], your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking. Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
[Name] Charred Corn Salad With Basil Vinaigrette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-01T03:09:00Z [Description] Make and share this Charred Corn Salad With Basil Vinaigrette recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/YYxKLvhLRAqvCXQhGagI_CCKEL206_Charred-Corn-Salad-with-Basil-Vinaigrette_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1 -2", NA, "1 1/2", "1", "1/4", "1/4", "1", "1/2"] [RecipeIngredientParts] ["canola oil", "cracked black pepper", "fresh basil leaves", "garlic clove", "cider vinegar", "olive oil", "cherry tomatoes", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.9 [FatContent] 12.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 10.1 [CarbohydrateContent] 32.3 [FiberContent] 4.3 [SugarContent] 6.3 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat a grill pan over high heat. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper.
[Name] Savory Cheddar-Jalapeno Waffles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-01T03:15:00Z [Description] Make and share this Savory Cheddar-Jalapeno Waffles recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/HjRMY0ZZS1mZQzaVh8rv_CCNKN0104_0056.jpg" [RecipeCategory] Breakfast [Keywords] ["Cheese", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "2", "2", "1 1/4", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "sugar", "baking powder", "kosher salt", "sharp cheddar cheese", "eggs", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.6 [FatContent] 36.8 [SaturatedFatContent] 15.1 [CholesterolContent] 155.4 [SodiumContent] 1041.2 [CarbohydrateContent] 56.1 [FiberContent] 3.2 [SugarContent] 7.6 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, jalapeno, salt and 1 cup of the grated cheese. In a separate mixing bowl, beat the eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined. Heat a waffle iron and spray with nonstick spray. Pour 1 1/2 cups of the batter into the waffle iron and cook until golden brown, about 5 minutes. (Follow the manufacturer's directions. You may need to adjust amount of batter based on your waffle iron.] Transfer the waffles to a wire rack set over a baking sheet. Repeat with the remaining batter. Just before serving, turn the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese has melted, about 1 minute.
[Name] Split Cheesy Garlic Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-01T03:22:00Z [Description] Make and share this Split Cheesy Garlic 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/33186/NY7KZW9ST66R43DD1lYX_CCNKN102H_199167_672845.JPG" [RecipeCategory] Breads [Keywords] ["Cheese", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "8 -9", "1/2", "4", "1", NA] [RecipeIngredientParts] ["pesto sauce", "fresh mozzarella cheese", "asiago cheese", "unsalted butter", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.5 [FatContent] 18.8 [SaturatedFatContent] 10.5 [CholesterolContent] 50.3 [SodiumContent] 680.8 [CarbohydrateContent] 38.9 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 15.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "With a serrated knife, score the bread lengthwise and then crosswise several times making a crosshatch pattern of little squares of bread but keeping the bottom intact and maintaining the shape of the bread.", "Using a small rubber spatula, spread the pesto in between the crevices of the bread. Next, wedge the mozzarella slices into the crevices and fill in with the shredded asiago, tucking the cheese into the center of the bread.", "Transfer the loaf to a sheet pan lined with foil. Combine the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper. Bake until the cheeses are melted and bubbly, about 15 minutes. Serve warm." ]
[Name] Cherry Lime Vanilla Glacier [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-01T03:51:00Z [Description] Make and share this Cherry Lime Vanilla Glacier recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/flIPPxmcTki4IHyBV8J7_CCKEL511H_97230_198011.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Lime", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "4", "1/2"] [RecipeIngredientParts] ["vanilla ice cream", "lime", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.0 [FatContent] 11.0 [SaturatedFatContent] 6.7 [CholesterolContent] 43.6 [SodiumContent] 95.9 [CarbohydrateContent] 26.9 [FiberContent] 1.6 [SugarContent] 21.6 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place two tall glasses in the freezer to chill.", "Add the ice cream to a food processor and pulse to the consistency of soft-serve ice cream. Transfer the ice cream to a bowl and return to the freezer while you make the cherry slush.", "Wash out the food processor bowl and add the cherry drink mix, lime zest, 4 cups ice and 1/2 cup cold water. Process until smooth, adding more ice or water to adjust for desired consistency; for me, the icier the better.", "To assemble the glacier:", "Remove the glasses from the freezer and fill each halfway with cherry slush. Add 2 scoops of the vanilla ice cream to the center of each glass, pressing down to allow the slush to push up the sides of the glass. Top with more cherry slush and serve immediately. I like to serve these with a spoon and straw." ]
[Name] Chicken Cacciatore [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-01T04:07:00Z [Description] Make and share this Chicken Cacciatore recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IGOEVaL6QKGXBbcXfa3Q_CCKEL112L_1009.jpg" [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Meat", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", NA, NA, "3", "10", "1", "1", "3", "1/2", "1/2", "1", "4", "2", "1/3", NA] [RecipeIngredientParts] ["flour", "chicken", "olive oil", "cremini mushrooms", "onion", "red bell pepper", "garlic cloves", "dry red wine", "low sodium chicken broth", "diced tomatoes with juice", "dried oregano", "dried thyme leaves", "fresh thyme", "fresh basil", "polenta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.0 [FatContent] 10.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 302.1 [CarbohydrateContent] 24.7 [FiberContent] 4.5 [SugarContent] 9.2 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a shallow dish, combine the flour with 1 teaspoon salt and 1 teaspoon pepper. Sprinkle the chicken pieces with 1 teaspoon each salt and pepper. Working in batches, dredge the chicken pieces in the flour mixture, turn to coat and shake off the excess flour. Heat the oil in a large heavy-bottomed saute pan or Dutch-oven over medium heat. Start browning the chicken in the pan a few pieces at a time to avoid overcrowding. Cook the chicken 5 minutes on each side. Remove and transfer the chicken to a plate. In the same pan, add the mushroom, onion, red bell pepper, and garlic and saute just until tender. Add the wine and simmer until reduced by half. Add the broth, tomatoes, and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Add the thyme to the sauce and bring the mixture to a simmer. Reduce the heat to medium-low, and cover. Continue simmering the mixture for 40 minutes, or until tender. Serve the chicken cacciatore with crusty Italian bread, over pasta, or over polenta and garnish with fresh basil. Cook's Note: There are many variations of this dish based on the regions of Italy. In Southern Italy they use red wine and in Northern Italy they use white. Try both to determine your preference. Cacciatore Variation: Substitute veal for the chicken pieces and replace the red wine with white wine.