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[Name] Chopped Caesar Salad Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H5M [PrepTime] PT0S [TotalTime] PT3H5M [DatePublished] 2017-06-01T04:19:00Z [Description] Make and share this Chopped Caesar Salad Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GpJqw1gxRBW1jPFiVZGe_CCKEL213_Chopped-Caesar-Salad-Pizza_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", NA, "8", "1/2", "1", "2", "1/2", NA, "1/2", "1/3", "1/4", "2", "2", "1", "1", "1/2", "2", "1", "1 3/4", "1", "2", "3", "4", "2", NA] [RecipeIngredientParts] ["olive oil", "mozzarella cheese", "parmesan cheese", "chicken breast", "romaine lettuce hearts", "cracked black pepper", "parmesan cheese", "mayonnaise", "lemon juice", "olive oil", "Dijon mustard", "Worcestershire sauce", "kosher salt", "cracked black pepper", "garlic cloves", "anchovy fillet", "warm water", "active dry yeast", "sugar", "olive oil", "bread flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1183.7 [FatContent] 59.6 [SaturatedFatContent] 18.1 [CholesterolContent] 102.4 [SodiumContent] 2972.0 [CarbohydrateContent] 114.1 [FiberContent] 10.9 [SugarContent] 8.4 [ProteinContent] 48.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare the Simple Pizza Dough according to recipe.", "Preheat the oven to 500 degrees F.", "On a baking sheet brushed liberally with olive oil, stretch the dough to desired shape and thickness. Brush the crust with olive oil and top with the mozzarella slices. Bake the pizza until the dough crisps up and cheese is melted, about 15 minutes.", "Remove the pizza from oven. Top the melted mozzarella with the grated Parmesan and sliced chicken. Toss the romaine hearts with the Caesar Salad Dressing and season with salt and pepper. Top the pizza with the Caesar salad and shave over some Parmesan. Serve and enjoy! (See Cook's Note].", "Caesar Salad Dressing:", "In a blender or food processor, process the Parmesan, mayonnaise, lemon juice, olive oil, mustard, Worcestershire, salt, pepper, garlic and anchovy until emulsified and smooth. Refrigerate until ready to use.", "Simple Pizza Dough:", "In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.", "Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!", "This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.", "Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.", "Cook's Note:", "If you don't have a pizza stone at home, no worries, use a well-oiled sheet tray and a hot oven to achieve a crisp bottom on your pizza! Also place the dough on the very bottom rack of your oven. It will help to create that crispy crust." ]
[Name] Goat Cheese and Herb Stuffed Chicken Roulade [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-01T04:27:00Z [Description] Make and share this Goat Cheese and Herb Stuffed Chicken Roulade 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/33186/5lzsX1oRi63cnAxjU04g_CCKEL205L_2006.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "8", "4", "4", "1", NA, "8", "2", "2", "2", "1", "2", "2"] [RecipeIngredientParts] ["frozen chopped spinach", "garlic clove", "cracked black pepper", "unsalted butter", "fresh parsley", "fresh rosemary", "fresh thyme", "lemon", "whole chickens", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2061.8 [FatContent] 158.7 [SaturatedFatContent] 57.7 [CholesterolContent] 593.6 [SodiumContent] 967.8 [CarbohydrateContent] 20.4 [FiberContent] 5.6 [SugarContent] 3.9 [ProteinContent] 135.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside. In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside. Lay the chicken breast-side down. Slice through the skin along the backbone of the chicken, cutting through the skin. Using your boning knife and fingers, release the skin from the chicken, angling the knife towards the meat of the chicken. Once you have loosened the skin from the back side, turn the chicken over so it is breast-side up and slice down the center of the breast. Using your boning knife and fingers, pull back the skin from each side. Once you get to the legs and wings, cut around each piece to release the skin from the joint. Take your time, this takes practice, and it doesn't have to be perfect, we just want as much skin as possible. Once you have removed the skin from each side of the chicken, set them aside. Remove each breast from the chickens by taking your boning knife and following the breast bone down each side. Use the bones as your natural guide, follow it all the way down to remove the breast. Once the breasts are removed, butterfly each breast by cutting into the thickest part of the breast horizontally, creating a pocket, like opening up a book. Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick. Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 4 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito. Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end. Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes. Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve. Cook's Note: Save the rest of the chicken to make the best chicken stock and chicken noodle soup! Wine suggestion for this recipe: Chardonnay.
[Name] Honey Hoisin Glazed Wings [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-01T04:33:00Z [Description] Make and share this Honey Hoisin Glazed Wings 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/bAPOPWdSIiiz0DoFZf59_CCKEL407H_51136_5003.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "3", "1", "1", "1", "1/4", "2", "1/2", "2", "1", "2", "2"] [RecipeIngredientParts] ["chicken wings", "kosher salt", "cracked black pepper", "rice vinegar", "crushed red pepper flakes", "honey", "hoisin sauce", "soy sauce", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.4 [FatContent] 38.1 [SaturatedFatContent] 8.6 [CholesterolContent] 113.4 [SodiumContent] 1072.8 [CarbohydrateContent] 40.2 [FiberContent] 1.0 [SugarContent] 37.4 [ProteinContent] 28.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Arrange an oven rack in the lower third of the oven and preheat the broiler. Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl. Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes. Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl. Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
[Name] Horchata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H10M [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2017-06-01T04:43:00Z [Description] Make and share this Horchata 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/GTO4cMNQgFQ9XfHdsnDw_CCKEL412H_51202_3010.jpg" [RecipeCategory] Beverages [Keywords] ["Mexican", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "3/4", NA] [RecipeIngredientParts] ["milk", "white rice", "cinnamon sticks", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.3 [FatContent] 5.9 [SaturatedFatContent] 1.1 [CholesterolContent] 4.3 [SodiumContent] 17.7 [CarbohydrateContent] 31.3 [FiberContent] 1.2 [SugarContent] 19.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] ["Bring 2 cups water, the milk, almonds, rice and cinnamon sticks to a boil in a medium saucepan over high heat. Reduce the heat to low, cover and simmer until the rice is tender, about 30 minutes. Remove the cinnamon sticks and cool completely.", "Working in batches, if necessary, carefully transfer the mixture to a blender and puree until smooth. Pour into a pitcher. Stir in the sugar and add enough water to make a total of 8 cups. Chill. Serve in tall glasses over ice. Garnish with a sprinkle of cinnamon." ]
[Name] Stone Fruit Salsa With Cinnamon Chips [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-01T05:10:00Z [Description] Make and share this Stone Fruit Salsa With Cinnamon Chips recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/rEBmzHPRAWKILCUfHSOd_CCKEL204_Stone-Fruit-Salsa-with-Cinnamon-Chips_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1", "1/4", "1", "6", "4"] [RecipeIngredientParts] ["honey", "fresh basil", "lemon juice", "ground cinnamon", "kosher salt", "sugar", "ground cinnamon", "flour tortillas", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.2 [FatContent] 9.0 [SaturatedFatContent] 4.4 [CholesterolContent] 15.3 [SodiumContent] 286.4 [CarbohydrateContent] 32.8 [FiberContent] 1.7 [SugarContent] 11.4 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the salsa: In a large mixing bowl, combine the mixed stone fruits, honey, basil, lemon juice, cinnamon and salt. Stir to coat the fruit evenly. Taste and season accordingly. Refrigerate until ready to serve. For the chips: Preheat the oven to 350 degrees F. In a small bowl, combine the sugar and cinnamon. Brush both sides of the flour tortillas with the melted butter. Sprinkle the cinnamon sugar over both sides of the tortillas. Cut the tortillas into 8 wedges. Place on a baking sheet and bake until crisp, about 20 minutes, flipping half way through. Serve with the fruit salsa. Cook's Note: Feel free to add in other fruits to the salsa. Try strawberries, nectarines and mango.
[Name] Chocolate Sheet Cake With Peanut Butter Frosting [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H5M [PrepTime] PT0S [TotalTime] PT2H5M [DatePublished] 2017-06-01T05:30:00Z [Description] Make and share this Chocolate Sheet Cake With Peanut Butter Frosting recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/cE2qz9YHT2Soe6QmFoQC_CCKEL107L_Chocolate-Sheet-Cake-with-Peanut-Butter-Frosting_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1/4", "3", "3/4", "2", "1 1/2", "3/4", "1 1/2", "1/2", "1/2", "4", "1/3", "1", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "eggs", "sour cream", "pure vanilla extract", "butter", "cocoa powder", "hot water", "butter", "powdered sugar", "milk", "vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.3 [FatContent] 20.7 [SaturatedFatContent] 11.6 [CholesterolContent] 68.1 [SodiumContent] 280.9 [CarbohydrateContent] 60.0 [FiberContent] 1.6 [SugarContent] 45.5 [ProteinContent] 4.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet. For the cake: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely. For the frosting: In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired. Cook's Note: Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day. Variations: Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
[Name] Cheesy Chorizo Frittata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-01T05:37:00Z [Description] Make and share this Cheesy Chorizo Frittata 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/zTXCWQqT6GD1w5sXeKn5_CCNKN0101_0101.jpg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "3", "1", "1/2", NA, "1", "8", "1/2", "1", "1", "4"] [RecipeIngredientParts] ["eggs", "creme fraiche", "fresh flat-leaf parsley", "smoked gouda cheese", "olive oil", "chorizo sausage", "Red Bliss potatoes", "yellow onion", "red bell pepper", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.0 [FatContent] 36.2 [SaturatedFatContent] 15.6 [CholesterolContent] 382.2 [SodiumContent] 782.4 [CarbohydrateContent] 11.6 [FiberContent] 1.5 [SugarContent] 3.1 [ProteinContent] 28.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 450 degrees F.", "Whisk together the eggs, creme fraiche, parsley, half of the smoked Gouda, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.", "In a 12-inch nonstick oven-proof skillet, heat the oil over medium-high heat. Cook the sausage until starting to brown and almost cooked through. Add the potatoes and cook for 2 minutes more. Add the onion and bell pepper and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.", "Remove from the heat and pour the egg mixture over the top, stirring to distribute the vegetables. Sprinkle with the Monterey Jack and then the remaining smoked Gouda. Bake until the center is set, 12 to 14 minutes. Run a spatula around the edges of the frittata and carefully slide onto a serving platter." ]
[Name] Cinn-A-Spiced Creme Brulee [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H35M [PrepTime] PT0S [TotalTime] PT2H35M [DatePublished] 2017-06-01T05:43:00Z [Description] Make and share this Cinn-A-Spiced Creme Brulee 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/33186/0qOXMah5QhmTx1h99VQA_CCNKN103H_199274_673951.JPG" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/4", "4", "1", "6", "3/4"] [RecipeIngredientParts] ["ground cinnamon", "ground ginger", "ground nutmeg", "kosher salt", "heavy cream", "vanilla bean", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.4 [FatContent] 63.3 [SaturatedFatContent] 38.2 [CholesterolContent] 401.8 [SodiumContent] 165.7 [CarbohydrateContent] 30.4 [FiberContent] 0.2 [SugarContent] 25.3 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Special equipment: Six 8-ounce ramekins; a kitchen torch (optional]. For Kelsey's cinn-a-spice blend: Combine the cinnamon, ginger, nutmeg and salt in a small bowl and mix well. For the creme brulee: Preheat the oven to 325 degrees F. Pour the cream into a heavy-bottomed medium saucepan over medium-high heat. Split and scrape the vanilla bean into the cream and add the cinna-a-spice blend. Bring to a boil, cover and remove from heat. Allow the vanilla bean and spices to steep in the cream for 10 minutes. In a mixing bowl, whisk together the egg yolks and 1/2 cup sugar until pale yellow. Remove the vanilla bean from the spiced cream and whisk the spiced cream into the egg mixture slowly until fully combined. Evenly divide the mixture among six 8-ounce ramekins. Carefully transfer the ramekins to a 9- by13-inch baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake until the custard is set, yet slightly loose in the center, 50 to 55 minutes. Remove from the oven and refrigerate until firm, at least 2 hours. Top each custard with 1 to 2 teaspoons sugar. Using a kitchen blowtorch or the broiler, caramelize the sugar evenly just before serving. Disclaimer: Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.
[Name] Brothy Clams and Chorizo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-01T05:48:00Z [Description] Make and share this Brothy Clams and Chorizo 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/eLadanEIQhunZe0Mribd_CCKEL208L_2004.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Spanish", "European", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "4", "1", "1", "2", "1", "3", "4", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "chorizo sausage", "fennel bulb", "Spanish onion", "garlic cloves", "pimentos", "crushed red pepper flakes", "dry white wine", "littleneck clams", "fresh parsley leaves", "unsalted butter", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1372.5 [FatContent] 40.7 [SaturatedFatContent] 14.3 [CholesterolContent] 104.4 [SodiumContent] 3278.3 [CarbohydrateContent] 175.8 [FiberContent] 9.9 [SugarContent] 13.2 [ProteinContent] 65.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes. Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up. After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!
[Name] Cotton Candy Lemonade [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-01T05:55:00Z [Description] Make and share this Cotton Candy Lemonade 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/xTqA9jLQ9a4DZyQz108T_CCKEL401H_57791_6012.jpeg" [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "2", NA, "5"] [RecipeIngredientParts] ["fresh lemon juice", "sugar", "cold water", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.7 [CarbohydrateContent] 45.6 [FiberContent] 0.5 [SugarContent] 41.9 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Strain the lemon juice into a large serving container or pitcher, removing the seeds and pith. Stir in the sugar until dissolved. Add 4 cups cold water and continue stirring until well combined. Add the lemon slices. Just before serving, add ice into cups and pour 1 cup lemonade into each. Stir or swirl 1/2 to 3/4 cup pink cotton candy into each glass of lemonade until dissolved.
[Name] Copycat Wraptitude Santa Fe Wrap [AuthorId] 1592801 [AuthorName] benny_d [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-06-01T12:00:00Z [Description] Wraptitude is a great little restaurant near Mt. Hood. My favorite wrap is the Santa Fe. I've managed to create a copycat version that is every bit as great as the original. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/52/j1Kc2FVNSyaHGEpjx7tY_wrap.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/52/u0I7uiubRUia2M0F9htw_SantaFe.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1", "1", "4", "1", "4"] [RecipeIngredientParts] ["chipotle chiles", "whole kernel corn", "black beans", "avocado", "monterey jack pepper cheese", "white rice", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1120.8 [FatContent] 35.4 [SaturatedFatContent] 8.4 [CholesterolContent] 95.3 [SodiumContent] 3915.1 [CarbohydrateContent] 155.5 [FiberContent] 17.0 [SugarContent] 20.6 [ProteinContent] 47.1 [RecipeServings] 4.0 [RecipeYield] 4 Wraps [RecipeInstructions] 1.\tMarinate chicken overnight in the fridge. 30 minutes prior to cooking, pour pineapple juice in with marinating chicken and mix well. This will tenderize and impart a mild acidity and flavor. 2.\tDice chipotle chiles finely and stir into the Mexican Crema. Adjust amount of chipotles based on level of spice you are after. 3.\tGrill chicken until slight char marks form. Remove from grill, tent with foil, and allow to rest for cutting. Once cool to the touch, cut chicken into small cubes or strips. 4.\tHeat tortillas in a warmer and place each on a pre-cut piece of aluminum foil for assembly. 5.\tAdd 1/4 of each ingredient to each tortilla and roll up (beans and corn can be adjusted based on your taste and size of your tortillas]. Wrap with foil.
[Name] Broiled Sweet Chili Ginger Lime Wings [AuthorId] 2000589209 [AuthorName] April D. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-06-01T12:00:00Z [Description] These wings are a family favorite. Sweet and spicy with a zing of lime. They are our go to wings recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000589209/HxpHyD8OSuS5RPwKjgIQ_FB_IMG_1496186956831.jpg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Lime", "Poultry", "Citrus", "Fruit", "Meat", "Spicy", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 -2", "1/4", "2", "1/4", "1/4", NA, NA, "1 -2"] [RecipeIngredientParts] ["chicken wings", "butter", "limes", "liquid honey", "ginger", "fresh garlic", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.9 [FatContent] 59.6 [SaturatedFatContent] 24.8 [CholesterolContent] 235.8 [SodiumContent] 393.5 [CarbohydrateContent] 42.8 [FiberContent] 2.5 [SugarContent] 36.0 [ProteinContent] 42.6 [RecipeServings] nan [RecipeYield] 35 Wings [RecipeInstructions] On a parchment lined sheet tray place wings and pat dry. Space them out and add some salt, pepper, dried powdered ginger and garlic powder. Place under the broiler until browned, approximately 10 minutes depending on your oven. Flip and broil for approximately 10 more minutes. While wings are cooking, COMBINE: 1/4 melted butter Juice and zest of two limes Approx. 1/4 cup Honey Dried powdered ginger 1-2 tsp of chili flakes Salt & pepper 1 teaspoons fresh or powdered garlic. (Adjust INGREDIENTS to your taste, these are only approximate guesses as I don't measure anything]. Serve with lime wedges and extra lime zest. Optional.
[Name] Gluten Free Buffalo Chicken Casserole [AuthorId] 2001428071 [AuthorName] ayla.m [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-01T12:00:00Z [Description] Make and share this Gluten Free Buffalo Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["penne pasta", "cream cheese", "garlic powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 651.1 [FatContent] 31.7 [SaturatedFatContent] 8.7 [CholesterolContent] 59.9 [SodiumContent] 940.5 [CarbohydrateContent] 71.7 [FiberContent] 8.5 [SugarContent] 0.9 [ProteinContent] 22.4 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Heat oven to 375°F. Spray 13x9-inch (3-quart] glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time. Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding Cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.
[Name] Best Ever Banana Muffins [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-01T13:21:00Z [Description] What makes this recipe better than any other? Two things: The method. It is one bowl (which is great!) but once I added the dry ingredients to the wet I mixed until JUST combined. This ended up being about 15 turns with the spatula. Not over-mixing the ingredients allows these muffins to bake up beautifully and create the MOST perfect texture! NO CINNAMON. I love cinnamon in banana bread, but for some reason banana muffins taste so much better without it! The pure flavor of the banana really shines through. These muffins melt in your mouth! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "4", "3/4", "1", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["butter", "bananas", "granulated sugar", "egg", "vanilla", "all-purpose flour", "baking soda", "baking powder", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.9 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 19.4 [SodiumContent] 189.2 [CarbohydrateContent] 23.3 [FiberContent] 1.1 [SugarContent] 12.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 18 muffins [RecipeInstructions] 1/3 cup (80g] butter, melted. 4 large ripe bananas, mashed. 3/4 cup (165g] granulated sugar. 1 egg, room temperature. 1 teaspoon vanilla. 1 1/2 cups (186g] all-purpose flour. 1 teaspoon baking soda. 1 teaspoon baking powder. 1/2 teaspoon kosher salt.
[Name] Lemon-Scented Crispy Chicken Thighs, Potatoes &amp; Baby Carrots [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-01T18:21:00Z [Description] Make and share this Lemon-Scented Crispy Chicken Thighs, Potatoes &amp; 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/33186/HhS2nmzFSFOi4KIZD1tQ_CCKEL307_lemon-scented-crispy-chicken-thighs_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "12", NA, "8", NA, "1", "6", "12", "2", "1", NA] [RecipeIngredientParts] ["baguette", "new potatoes", "canola oil", "chicken thighs", "cracked black pepper", "yellow onion", "garlic cloves", "carrots", "lemons", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 897.1 [FatContent] 31.4 [SaturatedFatContent] 8.7 [CholesterolContent] 157.9 [SodiumContent] 866.1 [CarbohydrateContent] 102.9 [FiberContent] 8.9 [SugarContent] 10.3 [ProteinContent] 51.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve. Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet]. Remove and reserve. Turn up the oven temperature to 425 degrees F. Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan. Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes. Garnish with parsley and serve.
[Name] Cuban Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-06-01T18:26:00Z [Description] Make and share this Cuban Sandwich 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/xw4p9854TXaEoWRWRcg9_CCKEL413H_57807_9023.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cuban", "Caribbean", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1/4", NA, "3", "2", "1", "1/2", "3", "1", "4", "3", "1", "4", "4", "2", "2 -3"] [RecipeIngredientParts] ["boneless pork loin roast", "olive oil", "mayonnaise", "olive oil", "cilantro leaf", "kosher salt", "garlic cloves", "lime", "salt", "ham", "swiss cheese", "dill pickles", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.7 [FatContent] 38.6 [SaturatedFatContent] 12.4 [CholesterolContent] 56.2 [SodiumContent] 1844.9 [CarbohydrateContent] 36.5 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the pork loin:", "Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, and then reserve 1 1/4 pounds for the sandwich. Slice 1/4-inch thick. Reserve the remaining pork for another recipe.", "For the mojo spread:", "Add the mayonnaise, oil, cilantro, salt, garlic and lime juice to a bowl and stir until evenly combined and spreadable.", "For the sandwich:", "Heat a large, 12-inch cast-iron skillet over medium heat.", "Spread the top half of each of the rolls with 2 tablespoons of the mojo spread and 2 teaspoons mustard. Layer the bottom half of the rolls with pork, seasoning it with a pinch of salt. Top with the ham, cheese and pickles. Place the top half of the roll over the bottom half.", "Brush the skillet with the butter, place 2 sandwiches in the skillet and brush the top half with butter. Place another cast-iron pan on top of the sandwiches with a heavy can to press down. Alternatively, you can use a panini press. Cook until the bread becomes golden brown on one side, and then flip and repeat on the other side, cooking for 2 to 3 minutes per side. Cook the remaining 2 sandwiches." ]
[Name] Cucumber Raita Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-01T18:30:00Z [Description] Make and share this Cucumber Raita 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/33186/cBbHnNRmSDmW2nOyIDbx_CCNKN106H_199526_676124.JPG" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1/2", "1", "1", "1", "2"] [RecipeIngredientParts] ["mustard seeds", "English cucumbers", "red onion", "plain yogurt", "lemon", "garlic clove", "fresh dill"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 71.4 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 8.0 [SodiumContent] 32.2 [CarbohydrateContent] 10.9 [FiberContent] 1.4 [SugarContent] 6.1 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.", "Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.", "Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper." ]
[Name] Cumin Scented Oven-Baked Ribs With Sweet and Tangy BBQ Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2017-06-01T18:51:00Z [Description] Make and share this Cumin Scented Oven-Baked Ribs With Sweet and Tangy 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/submissions/recipe/33186/vjOtWk1RRI0Y9ZsW8tgf_CCKEL206_Cumin-Scented-Oven-Baked-Ribs-Recipe-with-Sweet-and-Tangy-BBQ-Sauce-2_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Pork", "Meat", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "2", "2", "1/2", "2", "1", "1", "1/2", "2", "4"] [RecipeIngredientParts] ["light brown sugar", "paprika", "kosher salt", "chili powder", "ground cumin", "garlic powder", "ground cinnamon", "tomato puree", "molasses", "apple cider vinegar", "Worcestershire sauce", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.8 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2453.3 [CarbohydrateContent] 71.4 [FiberContent] 2.9 [SugarContent] 53.4 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the ribs: Preheat the oven to 275 degrees F. Line a baking sheet with foil, enough to fold over the ribs, approximately twice the size of the baking sheet. In a small mixing bowl, combine the sugar, paprika, salt, chile powder, cumin, garlic powder and cinnamon. Reserve 1 tablespoon of the rub and set aside. Place the ribs on the prepared baking sheet. Generously sprinkle the ribs on both sides with the spice mixture. Really rub it in! Place the ribs meat-side down and fold the foil tightly around the ribs to make a sealed packet. Bake the ribs until they become pliable but not falling apart, 2 to 2 1/2 hours. You know the ribs are done when the meat pulls away from the bone. Once the ribs are tender, carefully pour off 1/2 cup of the accumulated juices into a bowl and reserve. Keep the ribs wrapped in the foil to keep warm. For the sauce: In a small saucepan, combine the tomato puree, molasses, vinegar, Worcestershire sauce, reserved rub and the garlic. Add 1/2 cup of the reserved cooking juices and bring the sauce to a boil. Reduce the heat and simmer until the sauce thickens and coats the back of a spoon, about 10 minutes. Preheat a grill pan over high heat. Just before serving, slather the ribs with the tangy BBQ sauce and char them on the grill pan, basting them with the sauce and turning as they char up. (If you don't have a grill pan, you can slather them with sauce and stick them under the broiler to char.] Serve the ribs with extra BBQ sauce on the side. Cook's Note: Make extra of this rub and keep it in a tight fitting container.
[Name] Curried Chickpea Doubles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-06-01T19:01:00Z [Description] Make and share this Curried Chickpea Doubles 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/jrUHwj9zROy10u37Sg7U_CCKEL508H_99254_219606.jpg" [RecipeCategory] Curries [Keywords] ["Beans", "Caribbean", "Low Cholesterol", "Healthy", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", NA, "2", "1", "2", "2", "2", "3/4", "1/2", "1", "2", "1", NA, "1/4", "1", "1/2", "1/4", "1/4", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["honey", "active dry yeast", "all-purpose flour", "ground cumin", "curry powder", "kosher salt", "turmeric", "yellow onion", "garlic cloves", "curry powder", "ground cumin", "ground allspice", "turmeric", "chickpeas", "low sodium chicken broth", "kosher salt", "fresh cilantro", "carrot", "green mango", "English cucumber", "cracked black pepper", "limes", "kosher salt", "all-purpose flour", "tamarind chutney"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.3 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 642.7 [CarbohydrateContent] 61.8 [FiberContent] 9.7 [SugarContent] 6.6 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the dough:", "Combine 1/3 cup warm water (110 degrees F] with the honey and yeast in a small bowl. Let sit until foamy, about 5 minutes. Meanwhile, in another bowl, mix together the flour, cumin, curry powder, salt and turmeric. Make a small well in the center of the dry ingredients and gradually pour in the wet ingredients. Stir until a firm dough is formed, adding an additional tablespoon or so of warm water if the dough is too dry.", "Knead the dough until smooth and elastic, about 5 minutes, then transfer to a lightly oiled bowl and cover with a towel. Let the dough rise for an hour in a warm place.", "Meanwhile, for the filling:", "Coat the bottom of a medium pot with the vegetable oil and set over medium-high heat. Add the onions and saute until translucent and aromatic, about 5 minutes. Add the garlic and saute 1 minute more. Add the curry powder, cumin, allspice, turmeric and bay leaf and cook for another 30 seconds to toast the spices. Add the chickpeas and stock and bring to a boil. Reduce the heat and simmer until the liquid has thickened and the chickpeas are tender, 8 to 10 minutes. Season with salt.", "For the slaw:", "Combine the cilantro, carrot, green mango, cucumber and black pepper in a large bowl. Toss with the lime juice and season with salt. Set aside until ready to serve.", "Once the dough has risen, pinch it into six pieces and roll the pieces into golfball-size balls (roughly 1 3/4-inch]. Transfer to a greased baking sheet and cover with a damp towel. Leave to rest for 15 minutes. On a lightly floured surface, roll out each ball into a 1/8-inch-thick oblong disc.", "Fill a deep frying pan with 1 to 2 inches of vegetable oil and heat the oil to 350 degrees F over medium-high heat.", "In batches, shallow-fry the discs of dough until golden but still pliant, 30 to 45 seconds per side. Transfer to a paper-towel-lined baking sheet and season.", "Top each disc with a spoonful of curried chickpeas and a spoonful of slaw, then fold it over the filling. Serve with chutney and hot sauce on the side, and have lots of napkins ready.", "Cook's Notes:", "If you've got one, use a mandolin to slice the vegetables for the slaw.", "If your yeast doesn't foam after 5 minutes, it means it has died. Start over with fresh yeast." ]
[Name] Dessert Sushi [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-06-01T19:14:00Z [Description] Make and share this Dessert Sushi 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/CohbwFhKR0ipFD32IqpZ_CCKEL510H_97222_207881.jpg" [RecipeCategory] Dessert [Keywords] ["Rice", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1", NA, NA, NA, NA, NA, NA, "1/2", NA] [RecipeIngredientParts] ["rice", "coconut milk", "sugar", "lemon", "blueberries", "sour cherry", "mango", "pineapple", "strawberry", "sesame seeds", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.4 [FatContent] 15.3 [SaturatedFatContent] 10.1 [CholesterolContent] 0.0 [SodiumContent] 8.1 [CarbohydrateContent] 45.7 [FiberContent] 1.8 [SugarContent] 12.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the sushi rice:", "Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible.", "For the coconut glaze:", "Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes.", "To assemble nigiri (pressed sushi]:", "Moisten your hands and mold the rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips], and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.] Sprinkle with sesame seeds, top with mint leaves and serve.", "To assemble maki rolls:", "Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve." ]
[Name] Honey and Lime Glazed Prawn Kebabs [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-06-02T03:15:00Z [Description] Make and share this Honey and Lime Glazed Prawn Kebabs 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/1803567427/DCXTWDl7TywGf4f5GN4l_honey-lime%20prawns%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/62/cAxSiabISbq29LjvbaUf_honey-lime%20prawns%20ing%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/62/UPF9I5TqqMjADtQ0zAQe_honey-lime%20prawns%202%20s.jpg"] [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", NA, "1", "2", "1/2", "1/2", "16"] [RecipeIngredientParts] ["honey", "lime", "olive oil", "garlic", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.6 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 60.5 [SodiumContent] 866.0 [CarbohydrateContent] 27.6 [FiberContent] 0.4 [SugarContent] 25.9 [ProteinContent] 6.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the honey, lime zest and juice, olive oil, garlic, chili powder and salt in a saucepan and bring to the boil. Simmer for 5 - 6 minutes. Allow to cool slightly then dip each prawn in the liquid ensuring it is fully coated. Skewer the prawns and grill for 2 minutes each side.
[Name] Chinjao Rosu [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT4M [PrepTime] PT25M [TotalTime] PT29M [DatePublished] 2017-06-02T04:36:00Z [Description] Chinjao Rosu is another Japanese dish which has Chinese origin. When cooked in a stove-top it is stir fried beef with peppers and bamboo shoots with a soy-sauce based seasonings. For this microwave recipe I have used thinly sliced beef scraps or &ldquo;komagire&rdquo; and Japanese green peppers called &ldquo;piiman&rdquo;. This dish is very tasty and is good served with rice. It&rsquo;s easy to make in the stove top but cooking it in a microwave makes it much easier and faster with the added benefit of no greasy pans to wash after meals. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/1Gys8YdaQIC9FxO6J3ql_chinjao%20rosu.JPG" [RecipeCategory] Peppers [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "Low Protein", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["200", "1", "30", "1", "1", "1", "1", "1", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["beef", "green pepper", "bamboo shoots", "garlic clove", "pepper", "soy sauce", "cornstarch", "sugar", "sake", "soy sauce", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.7 [FatContent] 18.1 [SaturatedFatContent] 6.9 [CholesterolContent] 21.8 [SodiumContent] 882.6 [CarbohydrateContent] 8.9 [FiberContent] 1.5 [SugarContent] 3.1 [ProteinContent] 3.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a bowl, put the beef then add grated garlic, pinch of pepper, a teaspoon of soy sauce, a teaspoon of cornstarch and a teaspoon of sesame oil. Mix the ingredients well then marinate for about 20 minutes.", "While marinating the beef, remove the head and seeds of the Japanese pepper or piiman then slice it into thin strips. I’ve used a store-bought shredded bamboo shoots but if you're using a large piece, you need to slice it thinly almost the same size as the piiman.", "In a small bowl, combine a tablespoon of sake, half a tablespoon of soy sauce and a teaspoon of oyster sauce then mix well until the liquids are well combined.", "After marinating the beef, combine it with the sliced piiman, bamboo shoots and seasonings in a microwave-safe dish. Mix well until the ingredients are well combined.", "Cover or wrap the dish with a microwave-safe cling wrap. Put in the microwave then cook for 2 minutes using 600W.", "After 2 minutes, remove the dish from the microwave then mix the ingredients well. Put back the cover or cling wrap then microwave again for 2 minutes, still using 600W.", "Remove the dish from the microwave then mix. Place on a plate then serve while hot." ]
[Name] Beef Stroganoff [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-06-02T04:50:00Z [Description] Beef Stroganoff is a creamy beef stew with mushrooms. It is a delicious meal which is good served with anything and at any occasion. Cooking beef stroganoff on stove top may seem difficult because a lot of process is involved but it is actually easy. This microwave recipe for beef stroganoff has made the process much easier. With this recipe, the cooking time is cut in half but you&rsquo;ll get an equally tasty dish. What I like about this dish is how well the cream, beef, mushrooms and the sweetness from onions go well together. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/9b16nG67RFeBOhHIsKeQ_beef%20stroganoff.JPG" [RecipeCategory] Microwave [Keywords] ["< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["150", "1", "1", "30", "30", "1/2", "1", "1", "1", "1", "200", "5", "1/4", "1/4"] [RecipeIngredientParts] ["beef", "salt", "pepper", "shiitake mushrooms", "yellow onion", "garlic clove", "flour", "dried thyme", "heavy cream", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 475.3 [FatContent] 48.5 [SaturatedFatContent] 27.7 [CholesterolContent] 152.2 [SodiumContent] 411.6 [CarbohydrateContent] 7.2 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 4.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Slice the beef into about 2-centimeter pieces then sprinkle it with a pinch of salt and pepper then mix.", "For the shiitake, separate the head from the stem part then slice each part thinly. For the maitake, you can use your hands to gently tear the mushroom into smaller pieces. You can also use a knife to slice it thinly.", "Cut the onion in half then slice it thinly. For the garlic, mince it finely.", "In a large microwave-safe bowl, combine the beef, mushrooms, onion and garlic. Add a tablespoon of flour then mix until the rest of the ingredients are evenly coated.", "Next, add a piece of dried bay leaf and a pinch of dried thyme. Pour the heavy cream then mix all the ingredients well.", "Cover the bowl or use a microwave-safe cling wrap. Put in the microwave then cook for 8 minutes using 600W.", "Remove the bowl from the microwave then mix well. You can adjust taste by adding a quarter teaspoon more of salt and pepper. If you’ve used canned mushrooms, it might turn out a bit saltier so you don’t need to add more salt.", "Put some sprouts on top before serving it with rice or bread." ]
[Name] Deviled Eggs With Candied Bacon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT42M [PrepTime] PT0S [TotalTime] PT42M [DatePublished] 2017-06-02T15:18:00Z [Description] Make and share this Deviled Eggs With Candied 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/TJ3LSnggR6iLr06qJBD7_CCKEL204_Deviled-Eggs-with-Candied-Bacon-2_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1/8", "8", "1/4 - 1/2", "2", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["light brown sugar", "cayenne pepper", "ground cinnamon", "bacon", "eggs", "mayonnaise", "fresh dill", "cider vinegar", "Worcestershire sauce", "scallions", "kosher salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.8 [FatContent] 10.7 [SaturatedFatContent] 3.5 [CholesterolContent] 254.4 [SodiumContent] 397.3 [CarbohydrateContent] 4.6 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs. Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm]. After they are peeled, you can then store them, covered, in the fridge. Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth. Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving. Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious. Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
[Name] Deviled Eggs With Candied Bacon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT42M [PrepTime] PT0S [TotalTime] PT42M [DatePublished] 2017-06-02T15:21:00Z [Description] Make and share this Deviled Eggs With Candied 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/mtrvpNUMR7r4bfPo7hVe_CCKEL204_Deviled-Eggs-with-Candied-Bacon-2_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/recipes/53/17/66/u4CCHUlSXCmL1h1rJy0h_CCKEL204L_2004.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1/8", "8", "1/4 - 1/2", "2", "1", "1", "1", "2", "1/2", NA] [RecipeIngredientParts] ["light brown sugar", "cayenne pepper", "ground cinnamon", "bacon", "eggs", "mayonnaise", "fresh dill", "cider vinegar", "Worcestershire sauce", "scallions", "kosher salt", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.8 [FatContent] 10.7 [SaturatedFatContent] 3.5 [CholesterolContent] 254.4 [SodiumContent] 397.3 [CarbohydrateContent] 4.6 [FiberContent] 0.2 [SugarContent] 3.8 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs. Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm]. After they are peeled, you can then store them, covered, in the fridge. Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth. Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving. Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious. Plastic bags are a great tool to use in place of a piping bag, easy and disposable.
[Name] Homemade Root Beer Float [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-02T15:27:00Z [Description] Make and share this Homemade Root Beer Float 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/BGWlnvK8TKOf8GpwMROv_CCKEL411_Homemade-Root-Beer-Float-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Beverages", "Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "2", "1", NA] [RecipeIngredientParts] ["carbonated water", "sugar", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1935.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 499.9 [FiberContent] 0.0 [SugarContent] 499.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate. Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.
[Name] Enchiladas Colorado [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H40M [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2017-06-02T15:35:00Z [Description] Make and share this Enchiladas Colorado 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/53/17/68/cVLlPj8JScGjUgLlYJeg_CCKEL412_Enchiladas-Colorado-recipe_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/kR8Q7e8FSQ2OiEQHPWVq_CCKEL412H_51202_3018.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1/4", "1", "1", "2", "2", "2", "1/2", "4", "4", "1 1/2", "1", "1 1/2", "1 1/2", "6", "1", NA, NA, "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["masa corn flour", "warm water", "vegetable shortening", "salt", "skinless chicken thigh", "low sodium chicken broth", "salt", "garlic cloves", "dried ancho chiles", "boiling water", "ground coriander", "ground cumin", "garlic cloves", "queso fresco", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.2 [FatContent] 16.6 [SaturatedFatContent] 3.9 [CholesterolContent] 62.8 [SodiumContent] 1264.8 [CarbohydrateContent] 34.0 [FiberContent] 5.3 [SugarContent] 2.3 [ProteinContent] 21.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment:", "Tortilla press.", "For the tortillas:", "Combine the masa, water, shortening and salt in a bowl. Bring the mixture together with your hands and make into a uniform disc. Wrap the disk in plastic wrap and let rest at room temperature for about 20 minutes.", "Preheat a large cast-iron pan over high heat. Line the tortilla press with parchment paper.", "Portion the dough into golf-ball-size balls, about 1 1/2 ounces each. Place 1 ball at a time into the tortilla press between two sheets of parchment paper. Press down on the tortilla press. Carefully, peel away one sheet of the parchment. Flip the exposed side of the tortillas onto your hand and carefully remove the other side of the parchment. Place the tortilla directly onto the preheated skillet. Cook until the edges begin to curl and bumps form, 1 to 2 minutes. Flip and cook the other side, 1 to 2 minutes. Repeat with the remaining tortillas.", "For the enchiladas:", "Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat. Bring to a boil, and then reduce the heat, cover with a lid and simmer until the chicken is fully cooked, about 20 minutes. Remove the chicken and set aside to cool. When cool enough to handle, shred the chicken and set aside.", "For the Colorado sauce:", "Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute.", "Transfer the chiles to a bowl and pour over the boiling water, or enough to cover the chilies; soak until softened, about 15 minutes. Transfer the chiles and steeping liquid to the bowl of a food processor. Pulse until a smooth paste forms.", "Heat the vegetable oil in a saucepan over medium heat. Add the coriander, cumin, garlic and onions and cook until softened and fragrant, 6 to 8 minutes. Whisk in the blended chile paste and bring to a simmer. Cook until slightly reduced and flavors are developed, 4 to 6 minutes. Sprinkle with salt and black pepper. Set aside.", "For assembly:", "Pour 1/4 inch vegetable oil into a large frying pan over medium-high heat. Soften the tortillas one at a time in the hot oil, about 5 seconds. Set each tortilla on a paper towel afterwards to soak up some of the oil.", "To assemble the enchiladas, dip a softened tortilla in simmering Colorado sauce and place on a work surface. Add 2 tablespoons shredded chicken and 1 tablespoon Colorado sauce. Roll up tightly and place on a serving platter.", "Top the enchiladas with crumbled queso fresco, onions and cilantro. Drizzle with some crema, if using, and serve immediately." ]
[Name] Quinoa With Cauliflower, Cranberries, and Pepitas [AuthorId] 598837 [AuthorName] WLLO35 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-06-02T19:11:00Z [Description] A healthy and delicious recipe that's beautiful, too! I slightly adapted the recipe to match ingredients I had on hand from one posted by VegKitchen. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/69/OpTtkzyT2uQqTDgljCNN_IMG_2671.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/598837/SgGlYxB3Qhr8LNGjC1NL_IMG_2671.jpg"] [RecipeCategory] Low Cholesterol [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", NA, "1/2", "1 -2", "1/4", "1/3"] [RecipeIngredientParts] ["quinoa", "water", "vegetable broth", "olive oil", "onion", "head cauliflower", "dried cranberries", "lemon juice", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.7 [FatContent] 7.6 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 18.8 [CarbohydrateContent] 23.9 [FiberContent] 4.0 [SugarContent] 2.1 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the quinoa with the broth in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the water is absorbed. Meanwhile, heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium-low heat until golden. Add the cauliflower and about 1/3 cup water. Cover and cook for 5 minutes, or until the cauliflower is just tender. Once the quinoa is done, add it to the cauliflower mixture, followed by the cranberries, cilantro, pepitas, and lemon juice. Toss together, then remove from the heat. Season with salt and pepper. Scatter the remaining pepitas and cilantro over the top and serve at once.
[Name] Lazy Daisy Cake [AuthorId] 1803191930 [AuthorName] Dee R. [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-06-02T19:12:00Z [Description] Something different, a broiled frosting with coconut and light white cake but watch it closely under the broiler because it only takes minutes to brown and will quickly burn. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/4", "1/2", "2", "1", "3/4", "1/2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla extract", "cake flour", "baking powder", "salt", "milk", "butter", "brown sugar", "butter", "half-and-half cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.1 [FatContent] 18.5 [SaturatedFatContent] 12.3 [CholesterolContent] 78.4 [SodiumContent] 274.1 [CarbohydrateContent] 58.0 [FiberContent] 0.7 [SugarContent] 44.6 [ProteinContent] 3.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, beat eggs, sugar and vanilla until thick, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low until combined. Heat milk and butter until butter is melted, cool. Add to batter; beat thoroughly, batter will be thin. Pour into a greased 9 inch square baking pan. Bake at 350* for 20-25 minutes or until a toothpick comes out clean. Cool slightly.", "Combine frosting ingredients (last four ingredients listed - coconut, brown sugar, butter and cream:. Spread over warm cake. Broil about 4 inches from the heat for 3-4 minutes or until top is lightly browned. Cool before serving." ]
[Name] Rich &amp; Creamy Scalloped Potatoes [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-06-03T01:31:00Z [Description] Make and share this Rich &amp; Creamy Scalloped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "1", "8", "1/2", NA, NA] [RecipeIngredientParts] ["russet potatoes", "heavy cream", "gruyere cheese", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.4 [FatContent] 57.1 [SaturatedFatContent] 35.2 [CholesterolContent] 191.0 [SodiumContent] 303.1 [CarbohydrateContent] 33.4 [FiberContent] 3.9 [SugarContent] 1.6 [ProteinContent] 16.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Preheat the oven to 350°F.", "Grease a 11 x 7 x 2 inch pan (common rectangular metal or glass pan].", "Peel and thinly slice all the potatoes.", "Arrange a 1/4 of the potato slices in a single layer on the bottom of the baking dish.", "Pour 1/3 of the heavy cream over the potatoes.", "Lightly sprinkle salt and pepper over the potatoes.", "Sprinkle 1/3 of the cheese over the potato slices.", "Repeat steps 4 - 7 twice more.", "Bake the potatoes for 1 hour in preheated oven.", "When finished baking, the cheese will have a nice brown color. If you like the cheese darker, leave in the oven for an additional 5-10 minutes." ]
[Name] Rich &amp; Creamy Scalloped Potatoes [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-03T01:56:00Z [Description] Make and share this Rich &amp; Creamy Scalloped Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/jt3AwUYSgWHDvhdD9Q3Q_Scalloped-Potatoes-FI.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/72/Ku3Kp2xTjKAOmdFTbyPw_Scalloped-Potatoes-NEW-Web.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/72/MLluIp6KS0mQut4rUCoN_picWYnxEm.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/72/mq8Ih54QUGdVVnpcQiU1_Ultimate-scalloped-potatoes-picture-tutorial.-Cheese-and-sour-cream-excellent-recipe.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["5 -6", "1", "8", "1/4", NA, NA] [RecipeIngredientParts] ["russet potatoes", "heavy cream", "gruyere cheese", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 634.6 [FatContent] 49.4 [SaturatedFatContent] 30.3 [CholesterolContent] 170.7 [SodiumContent] 235.6 [CarbohydrateContent] 33.4 [FiberContent] 3.9 [SugarContent] 1.6 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat the oven to 350°F. Grease an 11 x 7 x 2 inch metal or glass rectangle pan (or any 2-quart baking dish]. Peel and thinly slice all the potatoes. Arrange 1/3 of the potato slices in a single layer on the bottom of the prepared baking dish. Pour 1/3 of the heavy cream and 1/3 of the melted butter over the sliced potatoes. Lightly sprinkle salt and pepper over the potatoes. Sprinkle 1/3 of the gruyere cheese over the sliced potatoes. Repeat steps 4 - 7 twice more. Bake the potatoes in a preheated oven for 60 minutes. Once finished, the cheese on top will turn a nice brown color and be slightly crispy. For an even darker color and an even more crispy texture, leave in oven for an additional 5 - 15 minutes.
[Name] Lemon Pudding Recipe [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-06-03T04:30:00Z [Description] This pudding bursting with lemon flavor, and creamier than you might expect because of the half and half. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "Low Protein", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "1/3", "3", "4", "3"] [RecipeIngredientParts] ["lemons", "sugar", "cornstarch", "half-and-half", "light butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.7 [FatContent] 6.3 [SaturatedFatContent] 3.6 [CholesterolContent] 48.9 [SodiumContent] 26.9 [CarbohydrateContent] 15.8 [FiberContent] 0.7 [SugarContent] 10.6 [ProteinContent] 1.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.", "Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.", "Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.", "Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set." ]
[Name] Fettuccine With Yellow Squash and Parmesan-Lemon Cream Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-03T06:01:00Z [Description] Make and share this Fettuccine With Yellow Squash and Parmesan-Lemon Cream 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/33186/EeVc1WkhSgqKPtx7BIKm_CCKEL101L_4016.jpg" [RecipeCategory] Lemon [Keywords] ["Citrus", "Fruit", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1/4", "3/4", "1/3", "2 1/2", "1", NA, "2", "3", "1/2", "1/2"] [RecipeIngredientParts] ["fettuccine", "olive oil", "lemon zest", "white wine", "heavy cream", "fresh lemon juice", "parmesan cheese", "flour", "eggs", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.0 [FatContent] 26.7 [SaturatedFatContent] 11.4 [CholesterolContent] 190.0 [SodiumContent] 805.4 [CarbohydrateContent] 56.4 [FiberContent] 2.8 [SugarContent] 4.1 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a large pot of salted water to a boil over high heat, and cook the fresh fettuccine pasta until just tender, about 3 to 5 minutes. Drain the pasta, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot. Heat the olive oil in a large skillet over medium-high heat. Add the onion and season with salt, and pepper. Add the yellow squash and saute until almost tender. Add the lemon zest and continue cooking for 1 more minute. Add the white wine, and scrape up the pan releasing any dry bits on the bottom. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon. Stir in the grated Parmesan cheese. Season the sauce with salt, and pepper, to taste. Toss the pasta with the sauce and serve. Garnish with additional Parmesan cheese. To make 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. Flavor and color variations: Cook's Note: All color additions should be added to eggs before incorporating into the flour. Keep in mind that you will need to add a little bit of flour to your basic pasta recipe to compensate for the additional liquid added. Spinach Pasta Dough (green hue]: Blanch 8 ounces (about 3 cups] spinach leaves. Puree in a food processor or blender until smooth. Press the spinach puree through a small strainer or chinois, removing the liquid before mixing with the eggs. Add 3 tablespoons spinach puree to the eggs before mixing. If the dough feels too sticky, add additional flour until a soft, silky dough is achieved. Tomato Pasta Dough (orange hue]: Add 2 1/2 tablespoons tomato paste to the eggs before incorporating into the flour. Beet Pasta Dough (pinkish-red hue]: Preheat the oven to 400 degrees F. Roast 1 large beet in aluminum foil about 45 minutes, or until tender. Peel the beet and puree in a food processor. Add the beet puree (about 4 tablespoons] to eggs before incorporating into the flour. Herb Pasta Dough (speckled]: Mince 1/2 cup fresh herbs and add to eggs before incorporating into the flour. Squid Ink Pasta Dough (black hue]: Add 1 tablespoon squid ink to the eggs before incorporating into the flour.
[Name] Classic Filet With Porcini-Marsala Pan Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-03T06:10:00Z [Description] Make and share this Classic Filet With Porcini-Marsala Pan 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/53/17/75/N3TC5cNwSa68Anwsqosg_CCKEL207L_2026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/yMOsYrLEQqqmP6hIzKwG_CCKEL207_Classic-Fillet-with-Porcini-Marsala-Pan-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Steak [Keywords] ["Vegetable", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", NA, "4", NA, "1", "1", "1/2", "2", "1", "1", NA, "2", "2", "2", "1", "1", NA, "1 -2"] [RecipeIngredientParts] ["dried porcini mushrooms", "canola oil", "cracked black pepper", "garlic clove", "shallot", "marsala wine", "unsalted butter", "fresh thyme leave", "chives", "fennel bulbs", "yukon gold potatoes", "milk", "cracked black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1100.7 [FatContent] 48.5 [SaturatedFatContent] 25.8 [CholesterolContent] 288.5 [SodiumContent] 458.2 [CarbohydrateContent] 65.2 [FiberContent] 13.1 [SugarContent] 3.5 [ProteinContent] 80.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the dried porcini mushrooms and chicken stock in a small saucepan. Bring the mixture to a boil, then turn the heat off and let sit for 10 to 15 minutes. Pull the mushrooms out of the liquid, reserving the stock, letting any grit from the mushrooms settle to the bottom of the saucepan. Slice the mushrooms into strips and set aside.", "Thoroughly pat the steaks dry with a paper towel. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Drizzle a light coating of oil over each side of steak. Sprinkle the steaks generously with salt and pepper. Insert an instant read digital thermometer into the side of one of the steaks, set it to sound its alarm at 100 degrees F. Add 1 to 2 tablespoons of oil into the pan, this helps create a great crust on the steaks.", "Place the steaks in the pan, leaving room in between each steak. Cook the steaks without moving for 3 minutes. Using tongs, flip the steaks and cook until the thermometer goes off, about another 4 minutes for rare, 5 minutes for medium-rare and 6 minutes for medium. Remove the steaks to a plate and cover loosely with foil. Let the steaks rest for at least 5 minutes while making the pan sauce.", "After removing the steaks from the skillet, add the porcini mushrooms, garlic and shallots. Cook for 3 to 5 minutes. Add the Marsala wine and the reserved mushroom liquid, being careful to let any grit stay in the bottom of the pan. Bring the sauce to a boil and reduce by half. Turn off the heat and whisk in the butter until it is melted and sauce has thickened. Add the thyme and season with salt and pepper.", "Spoon sauce over steaks, top with the chopped chives. Serve immediately with the Potato Fennel Puree.", "Potato Fennel Puree:", "Place the fennel and potatoes into a medium saucepan and cover with the milk and cream. Add the bay leaf and season with a good amount of salt. Bring the mixture to a boil over medium-high heat and cook until the potatoes are tender or until a knife inserts into center of a potato chunk with no resistance, 15 to 20 minutes.", "Once the vegetables are tender, strain them out of the pan using a spider or a slotted spoon. Transfer them into a food processor, add the butter and start the pureeing process. Add just enough of the cooking liquid until the puree becomes smooth and creamy. Season with more salt and pepper." ]
[Name] Broiled Flank Steak With Grilled Champagne Grapes and a Bitter G [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-03T06:41:00Z [Description] Make and share this Broiled Flank Steak With Grilled Champagne Grapes and a Bitter G 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/33186/83XjqzPJSi2yW7mmkGdG_CCKEL207L_2017.jpg" [RecipeCategory] Steak [Keywords] ["Grapes", "Greens", "Fruit", "Vegetable", "Meat", "Low Cholesterol", "High Fiber", "High Protein", "Healthy", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] character(0) [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the steak: In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking. When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet. Place the marinated steak on the prepared baking sheet (or a broiler pan], sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain. For the vinaigrette: While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper. For the salad: Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes. In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine. For serving: Pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
[Name] Lemon Blueberry Muffins [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-03T06:52:00Z [Description] Make and share this Lemon Blueberry Muffins 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/w8Uy3cxjR366NE3R55NO_CCKEL104L_Lemon-Blueberry-Muffins_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Lemon", "Berries", "Citrus", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1", "1", "2", "1 1/2", "1/2", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "eggs", "fresh lemon zest", "butter", "sour cream", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 14.5 [SaturatedFatContent] 8.5 [CholesterolContent] 66.3 [SodiumContent] 418.1 [CarbohydrateContent] 43.7 [FiberContent] 1.2 [SugarContent] 19.0 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat the oven to 350 degrees F. Grease or line a 12-well muffin tin with paper liners. In a mixing bowl, combine 3 cups flour, baking powder, and salt, and whisk until thoroughly combined. In another large mixing bowl, whisk together the sugar, eggs, lemon zest, and melted butter. Add the dry ingredients to the wet ingredients alternating with the sour cream and mix just to combine. Avoid over mixing. Toss the blueberries with 1 tablespoon flour and fold into the batter. Divide the batter evenly into each cup in the prepared muffin tin. Bake for 25 to 30 minutes, or until a tester comes out clean.
[Name] Bacon-Swiss BBQ Chicken [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-06-03T11:18:00Z [Description] Make and share this Bacon-Swiss BBQ Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/78/IZ9RRNEgScSQd1VVXO94_IMG_0871.JPG" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", NA, NA, "1", "6", "6"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salt", "pepper", "barbecue sauce", "bacon", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.7 [FatContent] 14.8 [SaturatedFatContent] 6.8 [CholesterolContent] 106.7 [SodiumContent] 1404.3 [CarbohydrateContent] 50.6 [FiberContent] 0.8 [SugarContent] 35.7 [ProteinContent] 33.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place chicken in a slow cooker; lightly salt and pepper chicken; cover with barbecue sauce. Cover and cook on LOW setting for 8-9 hours. Arrange 2 strips halved bacon over each piece of chicken; top with cheese slices. Cover and cook on HIGH until cheese melts, about 15 minutes.
[Name] Beef 'n Sausage Nacho Dip [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4M [PrepTime] PT20M [TotalTime] PT24M [DatePublished] 2017-06-03T11:27:00Z [Description] Make and share this Beef 'n Sausage Nacho Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["ground beef", "sausage", "salsa", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.2 [FatContent] 40.2 [SaturatedFatContent] 19.2 [CholesterolContent] 133.1 [SodiumContent] 2157.1 [CarbohydrateContent] 14.0 [FiberContent] 1.2 [SugarContent] 8.1 [ProteinContent] 31.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Stir salsa and seasoning mix into meat. Then spread in bottom of slow cooker. Cover and cook on High 1 hour. Stir in cheese and soup. Cover; cook on LOW 3-4 hours, until ingredients are hot and cheese and soup are melted. Serve with unsalted chips, tortilla or nacho chips, pita wedges, chopped tomatoes, refried beans, onions, and sour cream.
[Name] Garden Vegetable Frittata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-03T18:11:00Z [Description] Make and share this Garden Vegetable Frittata 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/gMg2m6lQIWm3fa95GdzQ_CCKEL106L_Garden-Vegetable-Fritatta_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", "1", "1", "1", "1", "8", "1", "1 -2", NA] [RecipeIngredientParts] ["olive oil", "green onion", "grape tomatoes", "garlic clove", "eggs", "fresh basil", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.2 [FatContent] 11.2 [SaturatedFatContent] 2.8 [CholesterolContent] 248.0 [SodiumContent] 128.8 [CarbohydrateContent] 25.8 [FiberContent] 3.4 [SugarContent] 3.2 [ProteinContent] 11.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced potatoes to the skillet, saute for about 6 to 8 minutes, until tender but firm. Remove the potatoes from the skillet. Add another tablespoon olive oil, and add the green onions, tomatoes, spinach, and garlic. Saute for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt, and pepper. In a medium bowl, beat together the eggs, basil, cheese, salt, and pepper. Pour into the skillet over the vegetables. Reduce heat to medium-low and scramble the eggs for 1 minute. Return the potatoes to the skillet. Cook for an additional 2 to 3 minutes, or just until the eggs start to set around the edges. Drizzle olive oil around the edge of the pan to ensure easy removal. Finish cooking in the oven for an additional 10 to 12 minutes, until the eggs have completely set in the center. Serve straight out of the skillet, or flip onto a serving plate. Garnish with shredded Asiago cheese and fresh basil.
[Name] Grilled Garlic Shrimp With Romesco Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-03T18:17:00Z [Description] Make and share this Grilled Garlic Shrimp With Romesco 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/53/17/81/nuS0XKSTv6JeyuMJv0xv_CCKEL208L_2005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/bdO3WB2TT8GUtue1tnLS_CCKEL208_Grilled-Garlic-Shrimp-with-Romesco-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "1", "3", "1", NA, "1/4", "1", "3", "2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["shrimp", "olive oil", "sugar", "pimentos", "kosher salt", "garlic cloves", "lemon", "olive oil", "sherry wine vinegar", "cayenne pepper", "garlic clove", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.9 [FatContent] 18.4 [SaturatedFatContent] 2.3 [CholesterolContent] 190.5 [SodiumContent] 2061.4 [CarbohydrateContent] 10.0 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.* (See Cook's Note]. Romesco Sauce: In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp. ** (See Cook's Note]. Cook's Notes: *The sugar in the marinade helps to caramelize the shrimp. This is a great tip to use when trying to get those char marks on your grilled foods. **If the consistency of the sauce is too thick, try adding more olive oil or vinegar to achieve the consistency you like. Wine suggestion for this recipe: Pinot Grigio.
[Name] Grape Juice-Ginger Ale Spritzer [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-03T18:25:00Z [Description] Make and share this Grape Juice-Ginger Ale Spritzer 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/PISf2GLjRR2bglKgBpco_CCKEL313_grape-juice-ginger-ale-spritzer_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Grapes", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "8", "1"] [RecipeIngredientParts] ["ginger ale", "red grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.5 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.2 [CarbohydrateContent] 48.2 [FiberContent] 0.3 [SugarContent] 47.5 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the grape juice and ginger ale in a pitcher and mix with a wooden spoon. Add the red grape \"ice cubes\" to serve.
[Name] Green Goddess Dressing [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-03T18:31:00Z [Description] Make and share this Green Goddess Dressing 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/KgVLwYjXTIeawi8T5X5X_CCKEL307_green-goddess-dressing_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "1", "1", "1/4", "4", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["mayonnaise", "sour cream", "fresh lemon juice", "Worcestershire sauce", "Dijon mustard", "fresh basil leaf", "flat leaf parsley", "fresh chives", "fresh tarragon", "garlic clove", "cracked black pepper", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.4 [FatContent] 11.1 [SaturatedFatContent] 6.0 [CholesterolContent] 26.6 [SodiumContent] 164.2 [CarbohydrateContent] 10.1 [FiberContent] 1.7 [SugarContent] 3.4 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper. Serve with crudite and green salad. Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
[Name] Ham, Leek and Gruyere Quiche [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2017-06-03T23:21:00Z [Description] Make and share this Ham, Leek and Gruyere Quiche recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/oYWhiVOT1qIQRwEPetp8_CCKEL311_ham-leek-and-gruyere-quiche_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/recipes/53/17/84/uet3kAZaQ4yRMk5977qe_CCKEL311H_1009.jpg"] [RecipeCategory] Savory Pies [Keywords] ["Breakfast", "Ham", "Pork", "Meat", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "10", "2", NA, "2", "2", "3/4", "3/4", "1", "1/2", "1/4", "1", "1", "5", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "unsalted butter", "sour cream", "unsalted butter", "leeks", "heavy cream", "cornstarch", "kosher salt", "cracked black pepper", "cayenne pepper", "nutmeg", "eggs", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.9 [FatContent] 34.5 [SaturatedFatContent] 20.4 [CholesterolContent] 211.3 [SodiumContent] 408.5 [CarbohydrateContent] 24.1 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the crust:", "Preheat the oven to 375 degrees F. Pulse together the flour and salt in a food processor. Add the chilled butter and pulse just until the butter is evenly distributed throughout. Add the sour cream and continue to pulse 2 to 4 more times until just incorporated. Add 2 tablespoons of ice water at a time, pulsing after each addition, until the dough starts to hold together. Add more water as needed.", "Turn the dough out onto plastic wrap and form it into a disc. Wrap the dough in the plastic wrap and let rest in the refrigerator 30 minutes.", "Roll the dough on a floured surface into a 12-inch circle about 1/4-inch thick. Roll up the dough using a rolling pin, and gently lift and place it over a deep, 10-inch tart pan. Gently press the dough into all the crevices and trim the overhang to 1/2-inch. Crimp the edges for a decorative finish and use the trimmed dough to patch any holes.", "Dock the bottom of the crust with a fork to keep it from puffing up, line with parchment paper and add dried beans to act as pie weights. Place on a large baking sheet and bake until the crust begins to brown, 20 to 30 minutes. Remove the parchment and dried beans.", "For the filling:", "Melt the butter in a large saute pan over medium heat and saute the leeks until they soften and begin to caramelize, stirring occasionally, 8 to 10 minutes. Remove from the heat, cool and reserve.", "Whisk the cream, milk, cornstarch, salt, pepper, cayenne, nutmeg and eggs in a large mixing bowl. Scatter the leeks evenly over the bottom of the crust. Top with the cheese and ham. Pour the custard over the top and place in the oven on a large sheet tray.", "Bake until the center is set and the crust is golden brown, 40 to 45 minutes. Let cool on a wire rack. Serve warm or at room temperature." ]
[Name] Crunchy Peanut Caramel Nougat Candy Bar [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-03T23:31:00Z [Description] Make and share this Crunchy Peanut Caramel Nougat Candy Bar 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/qkVD4QIQnuvIrpqJENn4_CCKEL302H_3007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/85/LZIwS4voTAKE2t6fOAPj_CCKEL302_crunchy-peanut-caramel-nougat-candy-bar_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Peanut Butter", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/3", "1/2", "1", "1", "1/4", "1/4", "1", "3/4", "1/2", "1/4", "1 1/2", "2"] [RecipeIngredientParts] ["chunky peanut butter", "vanilla extract", "marshmallow cream", "granulated sugar", "heavy cream", "unsalted butter", "granulated sugar", "heavy cream", "light corn syrup", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.9 [FatContent] 23.9 [SaturatedFatContent] 11.1 [CholesterolContent] 28.3 [SodiumContent] 157.1 [CarbohydrateContent] 48.2 [FiberContent] 2.3 [SugarContent] 37.1 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 27 fun-size candy bars [RecipeInstructions] Special equipment: Heatproof spatula, candy thermometer. Spray a 13-by-9-inch baking dish with nonstick spray and line with parchment paper, leaving 2 inches of overhang on each side. For the nougat: Combine the peanut butter, vanilla and marshmallow cream in a large mixing bowl and reserve. Combine the sugar, cream and butter in a small heavy-bottomed saucepan over medium-high heat. Stir with a heatproof spatula until the sugar dissolves. Fit the saucepan with a candy thermometer and continue monitoring until the mixture starts to turn a light amber color and the temperature reaches 250 degrees F, 4 to 5 minutes. Once your nougat hits 250 degrees F, remove from the heat and add to the marshmallow mixture. Mix together to completely combine, but don't overwork. The mixture should be light and fluffy. Turn out the nougat into the prepared pan and spread evenly with a rubber spatula coated in nonstick spray. Place in the refrigerator to cool and get going on your next layer, the caramel. For the caramel filling: Add the sugar, cream and corn syrup to a heavy-bottomed saucepan over medium heat. Carefully stir to combine with a heatproof spatula until the sugar dissolves and bring the mixture to a boil. Stop stirring and boil until the mixture begins to turn an amber color and reaches 250 degrees F, 8 to 10 minutes. Remove from the heat and stir in the butter, carefully, as it will foam up. (Adding the butter at the end will stop the cooking and keeps your caramel soft and chewy.] Keep stirring until it's all dissolved, and then stir in the peanuts. As tempting as it may be, never stick your finger in hot caramel to taste, sugar burns and hurts! Pour the caramel over the nougat and spread evenly with the spatula. Place in the refrigerator until the caramel is completely cool, 15 minutes. Transfer the candy to a cutting board. Cut lengthwise into thirds and then across in nine 1-inch rectangles, using a sharp knife that has been sprayed with nonstick spray. You can mark the caramel nougat with your knife as a guide before cutting out your bars. For the chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until the chocolate has melted and is smooth, 8 to10 minutes. Dip each candy piece and completely cover with chocolate on all sides, using two forks, allowing the excess to drip off. Place on a wire cooling rack for the excess to drip off while you dip all of the bars. Once the bars are dipped, transfer to a parchment-lined baking sheet and allow the chocolate to set in the fridge at least 20 minutes. Cook's Note: Use a smaller baking dish for thicker candy bars.
[Name] Honey-Glazed Apple Pear Tart [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-03T23:37:00Z [Description] Make and share this Honey-Glazed Apple Pear Tart recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/XBCeC1fpSUWdVRiwdz0X_CCKEL110L_1022.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "Apple", "Pears", "Fruit", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "2", "3", "3", "1/2", "1/4", NA] [RecipeIngredientParts] ["all-purpose flour", "frozen puff pastry", "bartlett pear", "golden delicious apples", "unsalted butter", "light brown sugar", "ground cinnamon", "honey", "mascarpone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.0 [FatContent] 21.5 [SaturatedFatContent] 7.6 [CholesterolContent] 15.3 [SodiumContent] 106.2 [CarbohydrateContent] 50.0 [FiberContent] 3.1 [SugarContent] 27.8 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over. In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar. Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
[Name] Ice Cream Birthday Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H45M [PrepTime] PT0S [TotalTime] PT5H45M [DatePublished] 2017-06-03T23:42:00Z [Description] Make and share this Ice Cream Birthday 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/hi0Vp54ERALycLVVZTBw_CCKEL411_Homemade-Ice-Cream-Birthday-Cake-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Birthday"] [RecipeIngredientQuantities] [NA, "1", "1/2", "8", "6", "1", "1", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["unsalted butter", "vanilla ice cream", "heavy cream", "powdered sugar", "pure vanilla extract", "cocoa powder", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 816.5 [FatContent] 50.6 [SaturatedFatContent] 27.8 [CholesterolContent] 155.9 [SodiumContent] 516.9 [CarbohydrateContent] 82.8 [FiberContent] 2.8 [SugarContent] 42.2 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Special equipment:", "One 9-inch springform pan.", "Preheat the oven to 375 degrees F. Spray the springform pan with cooking spray, line with a circle of parchment, and spray the parchment. Place the chocolate wafer cookies in the bowl of a food processor. Pulse until it makes fine crumbs. Add the melted butter and pulse to combine. Press the mixture into the bottom and halfway up the sides of the prepared springform pan. Bake until toasted and crisp, 15 minutes. Cool completely. Scoop alternating scoops of half of the ice cream and half of the sorbet into the crust using an ice-cream scoop. Smooth the top, filling in any gaps. Tile slices of pound cake over the ice cream. Cover with plastic wrap and freeze until firm, 30 minutes. Remove the cake from the freezer. Spread the hot fudge sauce over the cake slices. Scoop the remaining ice cream and sorbet onto the hot fudge sauce and smooth the top. Cover with plastic wrap and freeze until completely set, 4 hours.", "Immediately prior to serving, make the whipped topping. Whip the cream into semi-soft peaks, and then add the powdered sugar and vanilla and continue to whip to stiff peaks. To serve, remove the plastic wrap and coat the top of the cake with the whipped topping using an offset spatula while still in the springform pan. Release the cake from the sides of the pan with a knife and remove the ring. Garnish with cocoa powder and raspberries and serve.", "Cook's Note:", "Easy variations for ice cream cake - cookie crust can be made using shortbread cookies, vanilla cookies, etc. The cake can easily be frosted with a ganache to just cover the top of the cake - just make sure that your cake is well frozen prior to topping with a warm ganache. Fruit jams could be used as a filling in place of hot fudge. Other things that hold up as well as pound cake - brownies, chocolate chip cookies, ice cream sandwiches." ]
[Name] Chile Braised Lamb Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-06-03T23:46:00Z [Description] Make and share this Chile Braised Lamb Tacos 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/33186/9aI5bRvxSEom24tlonZ5_CCKEL410H_51198_2032.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "1", "1", NA, "2", "4", "1/3", "1/3", "1/3", "2", "3/4", "1", "1", "4 -6", "2", "1", "1/2", "1/2", "1", "12", "1/2", "4", "1/2", NA] [RecipeIngredientParts] ["dried ancho chiles", "boiling water", "cider vinegar", "cumin seed", "oregano", "lamb shanks", "lime juice", "sugar", "red wine vinegar", "chilies", "fresh cilantro leaves", "ground cumin", "kosher salt", "garlic cloves", "avocado", "onion", "lime, juice of", "white corn tortillas", "fresh cilantro leaves", "radishes", "queso fresco", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 742.0 [FatContent] 30.4 [SaturatedFatContent] 9.1 [CholesterolContent] 128.2 [SodiumContent] 1061.8 [CarbohydrateContent] 71.2 [FiberContent] 11.6 [SugarContent] 25.2 [ProteinContent] 48.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the braised lamb:", "Heat a medium skillet over medium-high heat. Toast the chiles skin-side up until fragrant and beginning to darken, 30 seconds to 1 minute. Transfer to a bowl and pour enough boiling water to cover and soak until softened, about 15 minutes. Strain, reserving the water. Transfer the chiles to a blender or food processor along with 1/2 cup of the reserved steeping water, the cider vinegar, cumin, oregano and garlic. Process until a smooth paste forms. Sprinkle with salt and black pepper. Place the lamb in a Dutch oven and slather the chile paste over the shanks. Add the chicken stock. Bring the liquid to a boil, and then reduce to a simmer, cover with the lid and braise until the lamb is tender, about 2 hours 30 minutes.", "For the pickled peppers:", "Meanwhile, bring the lime juice, sugar and vinegar to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar dissolves, about 2 minutes. Put the chiles in a separate bowl and pour the vinegar mixture over. Let cool for about 20 minutes. Discard the liquid before using.", "For the guacamole:", "Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, onions, jalapenos and lime juice in a food processor or blender and pulse until combined and still somewhat chunky.", "For assembly:", "When cool enough to handle, remove the lamb from the braising liquid and shred. Once the lamb is removed, bring the braising liquid back to a boil and cook until it reduces to about 2 cups of liquid, 10 to 12 minutes. Return the shredded lamb back to the braising liquid in the Dutch oven. Toast the tortillas, if desired, over an open flame just until slightly charred. Fill each tortilla with some of the shredded lamb, guacamole, cilantro, radishes and pickled peppers and top with queso fresco. Repeat until all the tacos are assembled. Serve with lime wedges." ]
[Name] Bianca Lasagna With Pesto [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-06-03T23:51:00Z [Description] Make and share this Bianca Lasagna With Pesto 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/vCLK3VZFTlOfYNS7ATfw_CCKEL404H_51065_4015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/89/7yMS6cxlRzuS1JSXEa4b_CCKEL404_Bianca-lasagna-with-pesto-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Cheese [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "6", "3", "1 1/2", "1", "3", "1", "1", "3", "2 1/2", "1 1/2", "1/4", NA, "4", "2", NA, "1/4", NA] [RecipeIngredientParts] ["asiago cheese", "mozzarella cheese", "parmesan cheese", "ricotta cheese", "egg", "unsalted butter", "shallot", "garlic clove", "all-purpose flour", "low sodium chicken broth", "pesto sauce", "pasta", "olive oil", "pine nuts", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 361.3 [FatContent] 27.8 [SaturatedFatContent] 13.6 [CholesterolContent] 92.0 [SodiumContent] 391.4 [CarbohydrateContent] 9.7 [FiberContent] 0.2 [SugarContent] 4.5 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a mixing bowl, combined the asiago, mozzarella and Parmesan. In a separate medium bowl, combine the ricotta and egg. In a medium saucepan, melt the butter over medium-high heat. Add the shallots and cook, stirring frequently, until translucent, about 3 minutes. Add in the garlic and cook for another minute. Stir in the flour and cook, stirring frequently and controlling the heat to prevent browning, about 1 minute. Slowly whisk in the milk and chicken broth. Bring the mixture to a boil and continue whisking until the sauce has thickened and coats the back of a spoon, about 10 minutes.", "Remove the saucepan from the heat and stir in 1/4 cup of the prepared pesto. Season with salt and pepper. Whisk 1/4 cup of the pesto cream sauce and the remaining 2 tablespoons prepared pesto into the ricotta mixture. Set aside the remaining sauce.", "Preheat the oven to 350 degrees F. Bring a large pot of water to a boil and add salt. Working in batches, add the pasta sheets to the boiling water and cook for 2 minutes; transfer to a wire rack set over a rimmed baking sheet.", "Grease a 9- by 13-inch baking dish with the olive oil. Add 1/2 cup of the pesto cream sauce to the bottom of the baking dish. Place 1 pasta sheet on top of the sauce. Spread 1/3 cup of the ricotta mixture evenly over the pasta and sprinkle with 1/4 cup of the mozzarella mixture. Drizzle 1/3 cup pesto cream sauce over the cheese. Repeat the process, layering pasta, ricotta, mozzarella and pesto cream sauce twice more (3 layers in total]. Finally finish with the fourth pasta sheet on top, and cover completely with the remaining pesto cream sauce and ricotta mixture. Sprinkle with the remaining mozzarella mixture. Coat a large piece of aluminum foil with nonstick cooking spray and cover the lasagna; bake until bubbling, about 30 minutes. Remove the foil and turn the oven to broil. Broil until the top is a spotty golden brown, about 3 minutes. Allow the lasagna to sit for 15 minutes before topping with the roasted pine nuts and chiffonade of basil. Slice and serve." ]
[Name] Lemon-Basil Orzotto [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-03T23:55:00Z [Description] Make and share this Lemon-Basil Orzotto 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/TR33O0NDSBSHzfyPj5by_CCKEL110L_1033.jpg" [RecipeCategory] Lemon [Keywords] ["Citrus", "Fruit", "European", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "3", "1/2", "1/3", "2", "1", "1/4", "1", NA] [RecipeIngredientParts] ["olive oil", "orzo pasta", "pearl barley", "dry white wine", "broth", "tiny peas", "parmesan cheese", "fresh basil", "lemon zest", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.4 [FatContent] 17.9 [SaturatedFatContent] 6.6 [CholesterolContent] 33.1 [SodiumContent] 398.4 [CarbohydrateContent] 62.2 [FiberContent] 3.7 [SugarContent] 8.0 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.", "Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.", "Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve." ]
[Name] Lemon Curd [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-04T00:04:00Z [Description] Make and share this Lemon Curd recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "12"] [RecipeIngredientParts] ["fresh lemon juice", "lemons, zest of", "sugar", "eggs", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 931.8 [FatContent] 62.9 [SaturatedFatContent] 36.5 [CholesterolContent] 557.3 [SodiumContent] 168.9 [CarbohydrateContent] 82.3 [FiberContent] 0.3 [SugarContent] 77.8 [ProteinContent] 15.0 [RecipeServings] nan [RecipeYield] 2 2/3 cups [RecipeInstructions] Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in the butter and cook over moderately-low heat, whisking frequently, until the curd is thick enough to coat a spoon, about 6 minutes. Strain the curd through a mesh strainer or sieve to remove any cooked egg bits. Transfer the lemon curd to a bowl, cover its surface with plastic wrap to prevent a skin from forming and chill at least 1 hour, until cold. Serve the lemon curd in tart shells, over pound cake, ice cream, or as a spread. Serving suggestions: Serve the lemon curd in tart shells topped with fresh berries, over toast or scones, as a filling for lemon meringue pie, or as a filling for cookies, cakes, or pastries.
[Name] Mango Lassi [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-04T03:58:00Z [Description] Make and share this Mango Lassi 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/33186/4QP6KFtQKaCCC0BYQCZg_CCNKN106H_199526_676133.JPG" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Mango", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/3", "1/3", "2", "1/4"] [RecipeIngredientParts] ["mangoes", "milk", "honey", "lime zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.8 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 1.9 [SodiumContent] 8.6 [CarbohydrateContent] 31.6 [FiberContent] 2.7 [SugarContent] 28.7 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the mangoes, yogurt, milk, nectar, honey, lime zest and 1 cup ice in a blender and pulse until smooth. Pour into chilled glasses and serve immediately.
[Name] Pineapple Mango Punch &quot;Slush&quot; [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-04T04:02:00Z [Description] Make and share this Pineapple Mango Punch &quot;Slush&quot; 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/UIPZ5IczQciQ6lN4jyrp_CCNKN104H_199183_673015.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/17/93/UI0yM8DCRgiuJHLV3EsQ_CCNKN104H_199183_673014.JPG"] [RecipeCategory] Frozen Desserts [Keywords] ["Punch Beverage", "Beverages", "Dessert", "Mango", "Pineapple", "Tropical Fruits", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 -2", NA] [RecipeIngredientParts] ["mango", "fresh pineapple", "lime", "seltzer water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 12.6 [FiberContent] 1.5 [SugarContent] 9.9 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Allow sherbet to soften at room temperature until it's soft enough to stir, approximately 15 minutes. Transfer to a large mixing bowl and stir in the mango and pineapple. Cover and return to the freezer until ready to serve.", "Fifteen minutes prior to serving, remove the sherbet mixture from the freezer to soften. Scoop 4 small balls into a glass, filling approximately half of the glass. Then add 1 teaspoon of the lime juice and fill the remaining portion of the glass with the chilled seltzer water. Garnish with 1/4 teaspoon lime zest. Repeat with the remaining sherbet, lime juice, seltzer and zest." ]
[Name] Mean Green Smoothie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-04T04:06:00Z [Description] Make and share this Mean Green Smoothie 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/33186/6DBRvHwDQkO96E9jtI0Y_CCKEL405H_51093_3008.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Spinach", "Grapes", "Greens", "Fruit", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["green grape", "kiwi", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 31.6 [CarbohydrateContent] 42.3 [FiberContent] 4.8 [SugarContent] 32.0 [ProteinContent] 2.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add the spinach, grapes, tea, kiwi, mint and apples to the bowl of a blender. Blend until smooth, adding water if needed to get the desired consistency. Drink with a straw.
[Name] Meatball Sub Egg Roll [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-04T04:12:00Z [Description] Make and share this Meatball Sub Egg Roll 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/SEnUIVfcTrSBfbaiifZr_CCKEL507H_97131_197864.jpg" [RecipeCategory] Meatballs [Keywords] ["Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", "8", "2", "8", "16", NA] [RecipeIngredientParts] ["eggs", "mozzarella cheese", "fresh basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.0 [FatContent] 9.7 [SaturatedFatContent] 4.7 [CholesterolContent] 72.7 [SodiumContent] 616.2 [CarbohydrateContent] 25.5 [FiberContent] 2.2 [SugarContent] 6.0 [ProteinContent] 11.7 [RecipeServings] nan [RecipeYield] 8 egg rolls [RecipeInstructions] ["Toss the meatballs with 1/4 cup of the marinara sauce.", "Arrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons] and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go.", "Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out.", "Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F.", "Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet.", "Serve with the remaining marinara sauce for dipping." ]
[Name] Grilled Picnic Corn [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-04T04:22:00Z [Description] Make and share this Grilled Picnic Corn 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/Zjp1c4FPRrWGDiDrRkP7_CCKEL107L_1005.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "1", "2", "1/2", "2/3", "1/4", "3/4", NA] [RecipeIngredientParts] ["corn", "butter", "olive oil", "cilantro", "garlic clove", "chili powder", "salt", "mayonnaise", "fresh lime juice", "romano cheese", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.1 [FatContent] 15.7 [SaturatedFatContent] 8.4 [CholesterolContent] 37.7 [SodiumContent] 487.0 [CarbohydrateContent] 41.8 [FiberContent] 5.0 [SugarContent] 9.0 [ProteinContent] 10.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil. Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes. While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice. Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges. Cook's Notes: Grilled Corn Serving Variations: Smaller Portions For A Party: Cut each corn on the cob in half creating double the amount of servings. Elotes Corn Salad: After charring the corn, cut it off the cob and toss with the mixed dressing, still serving with lime wedges and chopped cilantro. Easier. To Handle: Make sure to provide your guests with plenty of napkins for eating. You can also stick a rounded skewer or popsicle stick in one end of the corn making it easier to pick up and eat.
[Name] Kelsey's Signature Salsa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-04T04:32:00Z [Description] Make and share this Kelsey's Signature Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2jHjGKmKSMqZUxDbuqpU_CCKEL412H_51202_3012.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "4", "3", "1", "1/2", NA, "2", "1", NA, "2", NA] [RecipeIngredientParts] ["plum tomatoes", "garlic cloves", "fresh cilantro leaves", "sugar", "chipotle chiles in adobo", "corn tortilla chips", "6-inch corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 4.0 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare a grill to medium-high heat. Brush the tomatillos, tomatoes, garlic, jalapeno and onions with some oil and grill over direct heat until char marks appear. Remove from the grill and let cool. To control the spice in your salsa, stem and remove the seeds and ribs from the jalapeno for a milder flavor. Combine the tomatillos, tomatoes, garlic, jalapeno and onions in a food processor and pulse until mostly pureed, but slightly chunky. Add the cilantro and sugar and sprinkle with salt and black pepper. Continue to pulse until pureed. Taste and add more salt and black pepper if desired. Set half of the salsa aside in a serving dish. Add the chipotles to the food processor and pulse with the remaining salsa until combined. Add to the serving dish. Serve with tortilla chips. Cook's Note: If making corn tortilla chips with fresh tortillas, heat 1 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Using tongs, work in batches to fry the tortilla quarters until golden brown and crisp, about 30 seconds. Transfer to a wire rack over a rimmed baking sheet and sprinkle with salt immediately. Repeat until all the tortillas have been fried.
[Name] Moroccan Meatballs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1M [PrepTime] PT0S [TotalTime] PT1M [DatePublished] 2017-06-04T04:39:00Z [Description] Make and share this Moroccan Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/lqLqrFVS86FHJ80fp596_CCNKN105H_199175_672981.JPG" [RecipeCategory] Meatballs [Keywords] ["Moroccan", "African", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", NA, "1", "1 1/2", "1/2", "1/2", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "harissa", "san marzano tomatoes", "beef broth", "fresh parsley", "ground beef", "onion", "egg", "ground coriander", "ground cumin", "ground cinnamon", "curry powder", "dried oregano", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.1 [FatContent] 5.1 [SaturatedFatContent] 1.5 [CholesterolContent] 18.5 [SodiumContent] 84.5 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 35 meatballs [RecipeInstructions] For the spicy tomato sauce: In a large saucepan, heat the oil over medium heat, then add the onions. Saute until soft and fragrant. Add the garlic and harissa and saute for 2 to 3 minutes. Add the tomatoes and bring to a boil. Stir in the broth and season with salt and pepper. Bring to a simmer, then simmer the sauce for 10 minutes before finishing with the parsley. For the meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, onions egg, coriander, cumin, cinnamon, curry powder and dried oregano. Shape the mixture into 35 meatballs. In a large skillet over medium heat, add 2 tablespoons olive oil. Add half of the meatballs and brown on all sides, 8 to 10 minutes. Remove to a plate and repeat with the remaining olive oil and meatballs. Serve warm with the spicy tomato sauce. Serving suggestion: Israeli couscous, rice or pita bread with yogurt sauce. Cook's Notes: Instructions for freezing: After forming and browning the meatballs, place on a parchment-lined baking sheet and put into the freezer overnight. In the morning, remove the sheet tray, place the meatballs in a re-sealable plastic bag and return to the freezer until ready to use. Instructions for reheating: Preheat your oven to 425 degrees F. Remove the meatballs from the freezer and place on a parchment-lined baking sheet. Bake until the meatballs have cooked through, 10 to 12 minutes.
[Name] Oven-Roasted Potatoes With Spice Blends [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-04T04:45:00Z [Description] Make and share this Oven-Roasted Potatoes With Spice Blends 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/XVRgLPCQGi4dERUkmZkh_CCNKN103H_199274_673955.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "1", "2", "1/2", "2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["black peppercorns", "sea salt", "mustard seeds", "paprika", "garlic powder", "red pepper flakes", "fingerling potatoes", "olive oil", "lemon", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.2 [FatContent] 15.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 5273.9 [CarbohydrateContent] 44.3 [FiberContent] 9.0 [SugarContent] 3.3 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Special equipment: Spice grinder or spice mill. For Kelsey's everyday seasoning blend: Combine the peppercorns, salt, mustard, coriander, paprika, garlic powder and red pepper flakes in a spice grinder or spice mill. This blend is great for everyday use on eggs, potatoes, roasted vegetables and proteins. Keep in an airtight container at room temperature. For the potatoes: Place a baking sheet in the oven and preheat the oven to 425 degrees F. Toss the potatoes in a large mixing bowl with the olive oil and 1 tablespoon of Kelsey's everyday seasoning blend to fully coat. Reserve the remaining blend for another use. Carefully remove the hot baking sheet from the oven and add the potatoes in an even layer. Reserve the mixing bowl. Roast the potatoes until golden brown and crispy, about 25 minutes. Return the roasted potatoes to the mixing bowl. Toss with the lemon zest, juice and parsley. Serve warm.
[Name] Smoky Panzanella With Market Vegetables [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT37M [PrepTime] PT0S [TotalTime] PT37M [DatePublished] 2017-06-04T04:53:00Z [Description] Make and share this Smoky Panzanella With Market Vegetables 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/ahbdSAShirkzfwSZLETw_CCKEL203L_3027.jpg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, "1", "1", "1/4", "1/2", "1", "1/2", "8", "8", "8", "1"] [RecipeIngredientParts] ["olive oil", "cracked black pepper", "yellow bell pepper", "orange bell pepper", "red wine vinegar", "Dijon mustard", "garlic clove", "olive oil", "smoked mozzarella cheese", "sugar snap peas", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 805.2 [FatContent] 30.0 [SaturatedFatContent] 8.4 [CholesterolContent] 29.9 [SodiumContent] 1123.1 [CarbohydrateContent] 105.2 [FiberContent] 6.6 [SugarContent] 7.2 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F.", "In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn!", "Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.", "Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in]. Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop." ]
[Name] Rhubarb Custard Pie [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-04T13:10:00Z [Description] Make and share this Rhubarb Custard 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/1226481/qFOWPhCjTAm3zYoXzvjw_rhubarb%20custard%20pie.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "3/4", "3", "5", "2"] [RecipeIngredientParts] ["sugar", "flour", "nutmeg", "eggs", "rhubarb", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1830.2 [FatContent] 39.5 [SaturatedFatContent] 20.1 [CholesterolContent] 619.1 [SodiumContent] 444.1 [CarbohydrateContent] 353.4 [FiberContent] 12.2 [SugarContent] 307.3 [ProteinContent] 27.9 [RecipeServings] nan [RecipeYield] 1 9" pie [RecipeInstructions] Combine the sugar, flour and nutmeg; add the beaten eggs and stir into a custard type batter. Add rhubarb to the mixture and stir until thoroughly coated. Roll out bottom of pie, and place in a greased 9\" pie plate. Pour filling into the pie shell. Dot rhubarb mixture with the approximately 2 tablespoons of melted butter. Roll out the pie pastry top and slice into 1/2 inch strips; form a lattice, starting in the middle. Fold edges up and under to secure the pie filling; crimp the edges. Brush top with milk or egg wash; sprinkle with Turbinado sugar. Bake at 400°F for 45 minutes, until bubbly and crust is golden.
[Name] Wine Gummy Bears [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2017-06-04T16:45:00Z [Description] White, Red or Rose, what a fun idea. You could use other small molds but I like the bears. You'll need 2-3 gummy bear molds. If you want to keep the alcohol content keep the temp at 90 or below, found on line [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/44/9/WczxjctIR02bDCSIQTV1_wine%20gummies.JPG" [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1"] [RecipeIngredientParts] ["wine", "sugar", "gelatin powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] 125.0 [RecipeYield] 125 Gummy Bears [RecipeInstructions] ["Place wine, sugar and gelatin in pan over medium low heat, if you wish to keep the alcohol content keep the temp at or below 90F.", "Whisk for 2-3 minutes or until sugar and gelatin dissolve.", "If making rose, at food coloring.", "Place molds in jelly roll pan or something to catch the overfill and pour mixture into molds using an off set spatula to wipe off excess and insure all molds are filled.", "Refrigerate for at least 90 minutes.", "When set, bears will easily pop out of molds,.", "Store in airtight container in the refrigerator." ]
[Name] Papaya Slaw With Spicy Honey Vinaigrette [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-04T20:25:00Z [Description] Make and share this Papaya Slaw With Spicy Honey 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/g1A3QvVhRLaLzbr4yZUb_CCKEL407H_51136_5030.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/03/BX4ORQWzQnGvRiP0NnjZ_CCKEL407_Papaya-slaw-with-spicy-honey-vinaigrette-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1", "1", "1/2", "1/2", "2", "1", "1", "1/2", "1/4", NA, "1/4", NA] [RecipeIngredientParts] ["roasted peanuts", "fresh cilantro leaves", "serrano chili", "mango", "papaya", "scallion", "rice vinegar", "honey", "fish sauce", "chili powder", "Dijon mustard", "lime, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.7 [FatContent] 28.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 371.0 [CarbohydrateContent] 38.1 [FiberContent] 6.4 [SugarContent] 27.6 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the slaw: Toss together the peanuts, cilantro, chiles, mango, papaya and scallions in a large mixing bowl. For the vinaigrette: Whisk together the vinegar, honey, fish sauce, chili powder, mustard, lime zest and lime juice in a small mixing bowl. Continue whisking while slowly adding the oil until combined. Season with salt and pepper. Drizzle the vinaigrette over the slaw and toss to combine. Garnish with additional peanuts and cilantro, with a dash of chili powder on top.
[Name] Broccoli &amp; Turkey Ham Bake [AuthorId] 167849 [AuthorName] heatherhopecs [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-04T20:33:00Z [Description] Make and share this Broccoli &amp; Turkey Ham Bake recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1 -2", "1", "1/3", "10", "1", NA] [RecipeIngredientParts] ["broccoli florets", "low fat mozzarella", "green onion", "eggs", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.6 [FatContent] 6.1 [SaturatedFatContent] 2.0 [CholesterolContent] 232.5 [SodiumContent] 103.8 [CarbohydrateContent] 3.5 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 375F/190&deg;C Spray a 9\"x12\" casserole dish with non-stick spray. (The dish can be slightly smaller too, especially if you use the smaller amounts of ingredients.]. Bring a medium-sized pot of water to a boil and cook the broccoli just 2 minutes; then pour into a colander placed in the sink and let it drain well. Dice the ham while the broccoli drains. Layer broccoli, ham, Mozzarella, and green onions (if using] in casserole dish. Season with Spike Seasoning and fresh-ground black pepper and pour beaten egg over. Use a fork to \"stir\" the mixture just until all the ingredients are coated with egg. (It might look like there is not enough egg, but carry on!]. Bake 35-45 minutes, or until all the mixture is set and the top is starting to lightly brown. (If you use the higher amount of eggs, it will take the longer baking time, but start to check after about 30 minutes.] Serve hot, with sour cream if desired. This can be kept in the fridge for at least a week and reheated in the microwave.
[Name] Fresh Peaches and Cream Rustic Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-04T20:36:00Z [Description] Make and share this Fresh Peaches and Cream Rustic 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/33186/2OlKZGZjQKuT6gZAf9JG_CCKEL103L_1009.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1/2", "2", "1", "1/4", "1", NA, "1", "1", "2", NA, "1 1/2", "1/2", "3/4", "4 -6"] [RecipeIngredientParts] ["brown sugar", "flour", "ground cinnamon", "ground nutmeg", "fresh lemon juice", "flour", "unsalted butter", "egg", "turbinado sugar", "vanilla ice cream", "flour", "salt", "unsalted butter", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.2 [FatContent] 31.3 [SaturatedFatContent] 17.4 [CholesterolContent] 97.1 [SodiumContent] 293.1 [CarbohydrateContent] 58.6 [FiberContent] 2.9 [SugarContent] 24.5 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Filling:", "Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.", "Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.", "On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.", "Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.", "Perfect Pie Dough:", "In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size 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. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.", "Cook's Notes:", "The same recipe can be made in individual serving sizes.", "Pate Sucree (sweet dough]:", "Add 3 tablespoons sugar and 1/2 teaspoon pure vanilla extract to the original recipe.", "Savory Dough:", "Add 1/4 cup grated cheese to the original recipe.", "Nutty Dough:", "Reduce the flour to 1 cup and add 1/2 cup roasted pulverized nuts. (recommended: almonds, pecans, walnuts, etc.].", "Blind Baking (Method]:", "Roll out the chilled pie dough to fit a 9-inch pie plate. Transfer the dough to the pie plate pressing the dough lightly into the plate and then trim the edges. Dock the dough with the tongs 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 in a 425 degree F oven until the edges are brown and golden. Bake 15 minutes with pie weights. Remove the crust from the oven and remove the pie weights. Return the crust to the oven to finish baking for another 5 minutes." ]
[Name] Chocolate Peanut Butter and Banana Icebox Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H20M [PrepTime] PT0S [TotalTime] PT4H20M [DatePublished] 2017-06-04T20:46:00Z [Description] Make and share this Chocolate Peanut Butter and Banana Icebox Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/06/7MiMN3LISaeqm51y7UBS_CCKEL202_Chocolate-Peanut-Butter-and-Banana-Icebox-Cake_s4x3.jpg.rend.hgtvcom.616.462%20(1].jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/djLoWgTgQH24r9IGIzCW_CCKEL202L_2006.jpg"] [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Peanut Butter", "Easy"] [RecipeIngredientQuantities] ["1/2", "2 1/2", "1/2", "1 1/2", "5", "2"] [RecipeIngredientParts] ["heavy cream", "confectioners' sugar", "vanilla extract", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 725.2 [FatContent] 45.0 [SaturatedFatContent] 21.6 [CholesterolContent] 103.2 [SodiumContent] 544.1 [CarbohydrateContent] 75.9 [FiberContent] 5.1 [SugarContent] 37.0 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside.", "In a 9-inch springform pan, arrange a layer of cookies (about 16] overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top.", "Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.", "Cook's Note:", "Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan." ]
[Name] Berry Pie Pops (Pie on a Stick) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H50M [PrepTime] PT0S [TotalTime] PT1H50M [DatePublished] 2017-06-04T20:54:00Z [Description] This recipe is great to do with your children. You can make these into different shaped Berry Pie Pops such as hearts or stars.
[Name] Custom Blend Beef Patty Melt With Pimento Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H5M [PrepTime] PT0S [TotalTime] PT2H5M [DatePublished] 2017-06-04T21:05:00Z [Description] Make and share this Custom Blend Beef Patty Melt With 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/submissions/recipe/33186/VFjYC4h2Quh6Oeer6hEj_CCKEL309_custom-blend-beef-patty-melt_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "6", NA, "1/4", "2", NA, NA, "8", "1/2", "1/2", "3 1/2", "1", "1"] [RecipeIngredientParts] ["Spanish onions", "sharp cheddar cheese", "mayonnaise", "pimientos", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.0 [FatContent] 55.1 [SaturatedFatContent] 23.4 [CholesterolContent] 138.0 [SodiumContent] 427.4 [CarbohydrateContent] 9.3 [FiberContent] 1.8 [SugarContent] 4.2 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Blend together the sirloin and short ribs and sprinkle with salt and pepper. Loosely form the meat into 4 equal 4-ounce patties about 1/2-inch thick. I like to shape my patties into either squares or circles depending on the shape of my bread. That way every bite will have burger in it! Create a small well in the center of each beef patty, using your thumb (this will help your burger cook evenly]. Heat 2 tablespoons of the oil in a small saute pan over medium heat. Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to30 minutes. Season beef patties generously with salt and pepper. Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil. Cook the burgers well-side up (the burger well collects the juices while cooking, letting your burger marinate] until browned on each side, 3 to 4 minutes per side. Transfer to a plate. Spread the Homemade Pimiento Cheese on the non-buttered side of each slice of bread. Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices. Place the sandwiches back on the griddle and toast until the bread is golden brown and the cheese is beginning to melt, 2 minutes per side. Homemade Pimento Cheese: Blend the Cheddar, mayonnaise, onions, pimientos, garlic and hot sauce in a food processor until well combined. Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.
[Name] Frisee Salad With Bacon and Poached Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-04T21:18:00Z [Description] Make and share this Frisee Salad With Bacon and Poached Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "6", "2", "4", "2", "3", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["frisee", "bacon", "distilled white vinegar", "eggs", "shallots", "sherry wine vinegar", "Dijon mustard", "honey", "fresh chives", "fresh tarragon", "French baguette", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.8 [FatContent] 24.4 [SaturatedFatContent] 8.1 [CholesterolContent] 214.9 [SodiumContent] 524.4 [CarbohydrateContent] 15.3 [FiberContent] 2.6 [SugarContent] 2.0 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Tear the frisee into bite-size pieces and put in a large bowl. In a large heavy skillet, cook the bacon over moderate heat, stirring occasionally, until golden. Remove the bacon and drain off all but 2 tablespoons of bacon fat from the skillet. Fill a large saucepan half way with water and stir in the white vinegar. Heat the liquid to just below a simmer. Break each egg into a teacup. With a spoon, create a whirlpool or tornado effect in the saucepan. Slide 1 egg into the simmering liquid. Just on the surface of the liquid, continue the whirlpool to assist the white in wrapping around the yolk. Add the remaining 3 eggs one at a time using the same method. Simmer the eggs about 2 minutes. Immediately remove the eggs with a slotted spoon to a bowl. Reheat the bacon fat in the skillet over moderate heat. Add the shallot and cook, stirring, for 1 minute. Add the sherry vinegar and boil until 1 tablespoon liquid remains. Whisk in the Dijon mustard and honey. Pour the hot dressing over the frisee and toss with salt, and pepper, to taste. Crumble the crisp bacon slices over the salad and garnish with chives, and tarragon. For the croutons: Preheat the oven to 350 degrees F. On a large sheet tray, drizzle the baguette slices with olive oil and bake for 10 to 12 minutes, until crisp and golden brown. Cool the croutons. Divide the salad evenly among 4 plates and top with the poached eggs and garlic croutons. Season the eggs with salt, and pepper, and serve the salad immediately.
[Name] Italian Porchetta Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H30M [PrepTime] PT0S [TotalTime] PT5H30M [DatePublished] 2017-06-04T21:23:00Z [Description] Make and share this Italian Porchetta Sandwich 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/TLkPwv7YRbi9h7DC8R01_CCKEL508H_99254_219604.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "European"] [RecipeIngredientQuantities] ["6", "2", "1", "2", "2", "2", NA, "1", NA, "2", NA, "1", "1", "1", "1", NA, "6 -8", "2"] [RecipeIngredientParts] ["garlic cloves", "fennel seeds", "red pepper flakes", "oregano leaves", "fresh rosemary", "fresh thyme leaves", "kosher salt", "kosher salt", "yellow onions", "fresh ground black pepper", "mayonnaise", "capers", "fresh Italian parsley", "lemon", "baby arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2393.3 [FatContent] 241.4 [SaturatedFatContent] 87.9 [CholesterolContent] 327.2 [SodiumContent] 194.8 [CarbohydrateContent] 8.6 [FiberContent] 2.5 [SugarContent] 2.6 [ProteinContent] 44.0 [RecipeServings] nan [RecipeYield] 6-8 sandwiches [RecipeInstructions] Preheat the oven to 275 degrees F. For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread. For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals. Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking. Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period. Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes. Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper. For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper. Cut the porchetta into 1/4-inch-thick slices. To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula.
[Name] Sweet and Spicy Shredded Pork [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H10M [PrepTime] PT0S [TotalTime] PT5H10M [DatePublished] 2017-06-04T21:30:00Z [Description] Make and share this Sweet and Spicy Shredded Pork recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/yHuj0W9ZRJii7JxJARx8_CCKEL107L_1018.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat"] [RecipeIngredientQuantities] ["1", "1/2", "4", "1", "1", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["light brown sugar", "garlic cloves", "ground cumin", "salt", "cayenne pepper", "onions", "broth", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 1032.7 [CarbohydrateContent] 20.2 [FiberContent] 0.7 [SugarContent] 17.5 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder. Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder. In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level. When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving. Cook's Note: This recipe is so versatile for entertaining because it can be served in so many different ways. It's comfort food that is easy to serve and pleases the masses. Shredded Pork Serving Variations: Shredded Pork Salads (my favorite]: Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing. Serve with a quick coleslaw on the side as well. Shredded Pork Sandwiches: Serve the shredded pork on toasted potato buns. Shredded Pork Tacos: Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.
[Name] Sunday Pot Roast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H10M [PrepTime] PT0S [TotalTime] PT5H10M [DatePublished] 2017-06-04T21:37:00Z [Description] Make and share this Sunday Pot Roast 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/53/18/12/duhwRehpQlMY6bIFSkZ0_CCKEL313_sunday-pot-roast_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/S9KZhmR4TluTUIwUAWpf_CCKEL313H_1029.jpg"] [RecipeCategory] Meat [Keywords] ["Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", "2", "2", "1", "1", "4", "1", "2 1/2", "2", "1", NA, NA, NA, "1/4", NA, "3", "3", "2", "1", "3/4", "5", "1/3", "1", "1 1/4", "4", NA, "1", "2", "1 1/2", NA] [RecipeIngredientParts] ["olive oil", "carrots", "celery ribs", "yellow onion", "fresh herb", "garlic cloves", "dry red wine", "low sodium beef broth", "watercress", "fresh parsley leaves", "lemon juice", "olive oil", "cracked black pepper", "low sodium chicken broth", "unsalted butter", "shallots", "arborio rice", "dry white wine", "lemon juice", "lemon zest", "parmesan cheese", "mozzarella cheese", "all-purpose flour", "eggs", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 853.0 [FatContent] 33.9 [SaturatedFatContent] 14.9 [CholesterolContent] 232.6 [SodiumContent] 755.0 [CarbohydrateContent] 59.3 [FiberContent] 4.4 [SugarContent] 5.0 [ProteinContent] 69.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "Using paper towels, pat the roast dry to help get a great crust on the meat. Sprinkle the roast generously with salt and pepper. In a large Dutch oven over medium heat, add 2 tablespoons oil and heat until glossy. Add the roast and brown on all sides. Remove and transfer to a cutting board or a large plate.", "Add more oil to the pot if needed, along with the carrots, celery and onions. Season with salt and pepper. Add the fresh herb bundle and cook until the vegetables start to brown, 5 to 10 minutes. Add the garlic and continue cooking for another minute. Add 3/4 cup of the red wine and reduce by half, scraping up the seared bits and incorporating them into the juice. Then return the roast to the pot and add the beef broth. Bring the liquid to a simmer before covering with a tight-fitting lid and placing the pot in the oven. Allow the roast to cook until fork tender, 3 1/2 to 4 hours, turning once halfway through.", "Remove from the oven and transfer the roast to a large cutting board. Tent with foil while the roast rests. Placing the Dutch oven back on the stovetop over medium-high heat, add the remaining 1/4 cup of red wine to the liquid and reduce by half at a simmer, about 10 minutes. Strain the sauce and season with salt and pepper. Shred the roast into big chunks and toss with the jus.", "For the herb salad:", "Toss the watercress and picked parsley with the lemon juice and olive oil to taste. Season with salt and pepper and top with the toasted almonds.", "Serve on top of the Risotto Cakes and top with the fresh herb salad.", "For the Risotto Cakes:", "In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots to the butter, cooking until fragrant and translucent, about 2 minutes. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.", "Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat the process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.", "Remove from the heat and stir in the Parmesan, mozzarella and season with salt and pepper. Cool the risotto by spreading it evenly over a sheet tray. Cover with plastic wrap and chill in the refrigerator for 20 to 30 minutes.", "Once the risotto is cooled, form the mixture into burger-size patties, about 1-inch thick. Set up a dredging station with the flour in one dish, beaten eggs in another and panko breadcrumbs in another. Dip the rice patties into the flour, then into the eggs and finally coat them in the panko breadcrumbs.", "In a large skillet, heat 1/2-inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil. Working in batches of 2 to 3, fry the risotto cakes until golden brown, 2 to 3 minutes per side (use a fish spatula under the cake and the back of a fork on top to help stabilize while flipping]. Transfer to a wire rack, which will help them stay crispy. Season with salt and they are ready to serve. Yield: 6 large cakes." ]
[Name] Picnic Sandwich W/ Roasted Red Pepper Pepperoncini Spread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H25M [PrepTime] PT0S [TotalTime] PT4H25M [DatePublished] 2017-06-04T21:46:00Z [Description] Pressed Picnic Sandwich with Roasted Red Pepper and Pepperoncini Spread
[Name] Queso Fundido With Charred Poblanos and Sides [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-04T21:53:00Z [Description] Make and share this Queso Fundido With Charred Poblanos and Sides 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/DvrX7DVQfiNdF6S9BWHX_CCKEL304_queso-fundido-with-charred-poblanos_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/2", NA, "12", NA, NA, "6", "2", "1", "1", "1", NA, "2", "1", "1", "8", "8", "4", "4", NA, "1", NA] [RecipeIngredientParts] ["poblano chiles", "Spanish onion", "kosher salt", "fingerling potatoes", "fresh ground black pepper", "olive oil", "fresh thyme", "fresh rosemary", "garlic", "grape tomatoes", "sugar", "butter", "all-purpose flour", "milk", "monterey jack cheese", "provolone cheese", "cheese", "processed cheese", "baguette"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1573.0 [FatContent] 60.0 [SaturatedFatContent] 34.4 [CholesterolContent] 142.8 [SodiumContent] 2935.5 [CarbohydrateContent] 184.2 [FiberContent] 10.5 [SugarContent] 18.3 [ProteinContent] 76.8 [RecipeServings] nan [RecipeYield] 4-6 appetizer servings [RecipeInstructions] For the charred poblanos and sides: Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve. Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve. Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes. Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes. For the queso fundido: Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven. Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage. Cook's Note: If you don't have a gas burner, you can char your poblanos under the broiler as well.
[Name] Pickled Cucumber Rainbow Carrot Slaw [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-04T21:56:00Z [Description] Make and share this Pickled Cucumber Rainbow Carrot 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/U6F414ffR7mgZfHzu5hn_CCNKN0103_0019.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1/2", "1/4", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["English cucumber", "carrots", "apple cider vinegar", "granulated sugar", "ground coriander", "fresh ground black pepper", "red pepper flakes", "canola oil", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.5 [FatContent] 3.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 41.1 [CarbohydrateContent] 8.5 [FiberContent] 1.8 [SugarContent] 4.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a julienne peeler, a peeler or grater, shred the cucumber and carrots into long strips. In a mixing bowl, combine the vinegar, sugar, mustard, coriander, black pepper and red pepper flakes. Whisk in the oil and toss with the carrots and cucumbers to coat. Garnish with the cilantro. Chill until ready to serve.
[Name] Ratatouille Tart With Caramelized Onion-Tomato Jam [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H10M [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2017-06-04T22:08:00Z [Description] Make and share this Ratatouille Tart With Caramelized Onion-Tomato Jam 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/53/18/16/c7LgnozR5mTSLjioxx5h_CCKEL203L_3032.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/7cHI5Q41RWTmRIAHTyyQ_CCKEL203L_3028.jpg"] [RecipeCategory] Tarts [Keywords] ["Dessert", "Cheese", "Onions", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "10", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1", NA, "1/2 - 3/4", "3", "1", "1", "1", "1 -2", "2 -3", NA, "3", "1/2"] [RecipeIngredientParts] ["olive oil", "kosher salt", "garlic cloves", "roma tomatoes", "molasses", "light brown sugar", "cider vinegar", "allspice", "ground cinnamon", "frozen puff pastry", "flour", "roma tomatoes", "Japanese eggplant", "zucchini", "olive oil", "cracked black pepper", "fresh oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.9 [FatContent] 25.4 [SaturatedFatContent] 5.4 [CholesterolContent] 0.0 [SodiumContent] 921.8 [CarbohydrateContent] 93.2 [FiberContent] 7.5 [SugarContent] 55.6 [ProteinContent] 6.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Caramelized Onion-Tomato Jam: In a high-sided saute pan with a lid, heat the olive oil over medium heat. Add the onions, season with the salt, cover and cook until they are wilted and soft, about 10 minutes. Remove the lid and cook the onions until they are golden and caramelized, stirring often, about 20 minutes more. Stir in the garlic and saute 1 to 2 minutes. Add the tomatoes and cook an additional 10 minutes. Add the remaining ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Stirring consistently, cook until the tomatoes breakdown and the jam becomes thick, about 20 minutes. Yield: 3 cups;. Ratatouille Tart: Preheat the oven to 400 degrees F. Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. Spread the Caramelized Onion-Tomato Jam evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper and top with half of the fresh oregano. Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the goat cheese and the remaining 1 1/2 teaspoons oregano before serving.
[Name] Baba Ganov (Vegetarian Eggplant Salad) [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-04T23:52:00Z [Description] I found this in &quot;The Vegetarian Lunchbox&quot; cookbook by Linda Haynes and I am posting for safe keeping. It sounds like a great summer picnic salad. The author also suggests stuffing it into fresh tomatoes, eating on pita bread with sliced tomatoes or on dry rye crackers. (I also estimated on cooking times as I haven't tried it yet and the serving size is also a guess) [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "5", "3", "1", "3", "1/4", "1"] [RecipeIngredientParts] ["eggplant", "salt", "fresh chives", "lemon juice", "fresh parsley", "black pepper", "olive oil", "sour cream", "tahini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.8 [FatContent] 6.7 [SaturatedFatContent] 1.6 [CholesterolContent] 3.7 [SodiumContent] 298.9 [CarbohydrateContent] 5.1 [FiberContent] 2.5 [SugarContent] 2.1 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Bake eggplant at 375 on a cookie sheet until skin blisters (no time for this process is given so keep an eye on it]. Peel, chop and mix eggplant with all other ingredients. Let sit overnight to meld the flavors.
[Name] Vegan Tofu Mayonaise [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-06-05T00:15:00Z [Description] Found in &quot;The Vegetarian Lunchbox&quot; cookbook from Linda Haynes and posted for safe keeping. It was the only version I could find that included tahini. You can also omit the oil for a lightened up version.The author suggests using your preferred type of milk to get it to the correct consistency. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1/4", "2", "1/2", "1/4", "1/3", "1"] [RecipeIngredientParts] ["tofu", "tahini", "dill weed", "vinegar", "prepared mustard", "turmeric", "honey", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.3 [FatContent] 5.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 28.9 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 3.7 [ProteinContent] 2.6 [RecipeServings] 20.0 [RecipeYield] 2 cups [RecipeInstructions] Add all ingredients to a blender and mix until smooth. Add preferred type of milk to get to desired consistency. Store in fridge in jar.
[Name] Brie With Artichokes [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-05T00:52:00Z [Description] Make and share this Brie With Artichokes recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["water-packed artichoke hearts", "fresh basil", "olive oil", "garlic clove", "salt", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.9 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 47.4 [CarbohydrateContent] 2.0 [FiberContent] 1.3 [SugarContent] 0.2 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Slice brie in half horizontally and place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt, and cayenne; spread over brie. Replace top of brie and bake, uncovered, at 350 for 10-15 minutes or until heated through. Serve warm with crackers.
[Name] Fresh Tomato and Corn Salsa (Cuisinart Food Processor) [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-06-05T01:15:00Z [Description] Found this in the Cuisinart Food Processor cookbook and I'm posting for safekeeping. (Needs 1 hour to marinate) [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Corn", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/3", "1", "3", "1 1/2", "2/3", "3/4", NA] [RecipeIngredientParts] ["onion", "fresh cilantro", "tomatoes", "fresh lime juice", "corn kernels", "frozen corn kernels", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 221.9 [CarbohydrateContent] 8.6 [FiberContent] 1.4 [SugarContent] 1.7 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Insert the metal blade into the food processor. Place onion, cilantro and jalapeno in work bowl. Process until finely chopped, about 5 seconds. Scrape work bowl and add tomatoes and lime juice. Pulse until tomatoes are coarsely chopped, about 5-7 times. Add corn and salt; pulse once to just combine. Let sit for 1 hour before serving to allow flavors to develop. Serve w/ chips.
[Name] Roasted Beet Salad With Oranges and Creamy Goat Cheese Dressing [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-05T03:01:00Z [Description] Make and share this Roasted Beet Salad With Oranges and Creamy Goat Cheese Dressing 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/53/18/21/qcAl7MtQF2TWcH6G3WSA_CCKEL405_Roasted-beet-salad-with-oranges-and-creamy-goat-cheese-dressing-recipe_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/MHNWDcvMTDW1B95dnyvP_CCKEL405H_51093_3032.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Oranges", "Citrus", "Fruit", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "3/4", "1", "4", "2", "1", "2", "8", "1/2"] [RecipeIngredientParts] ["red beet", "olive oil", "sugar", "champagne vinegar", "heavy cream", "oranges", "baby arugula", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.2 [FatContent] 17.4 [SaturatedFatContent] 7.8 [CholesterolContent] 27.6 [SodiumContent] 252.7 [CarbohydrateContent] 28.6 [FiberContent] 6.0 [SugarContent] 21.2 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook.
[Name] Roasted Beet Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-05T03:06:00Z [Description] Make and share this Roasted Beet 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/33186/akRf7lbIRcaT8cs5asvO_CCKEL102L_Roasted-Beet-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Vegetable", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2", "1/4", "1/2", "1", "3", "2"] [RecipeIngredientParts] ["beet", "red wine vinegar", "Dijon mustard", "salt", "sugar", "olive oil", "pear", "mesclun"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.1 [FatContent] 22.9 [SaturatedFatContent] 4.6 [CholesterolContent] 7.5 [SodiumContent] 307.2 [CarbohydrateContent] 14.8 [FiberContent] 3.2 [SugarContent] 10.4 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Place a rack in the center of the oven and preheat the oven to 425 degrees F.", "For the roasted beets:", "Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily.", "While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool.", "For the vinaigrette:", "Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified.", "Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens.", "Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick.", "Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese." ]
[Name] Whole Roasted Tandoori Cauliflower With Spiced Yogurt [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-05T03:11:00Z [Description] Make and share this Whole Roasted Tandoori Cauliflower With Spiced Yogurt 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/TzU4hNQ8OcIJKm7b5Evg_CCNKN106H_199526_676129.JPG" [RecipeCategory] Chutneys [Keywords] ["Sauces", "Cauliflower", "Vegetable", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1", "1", "1/2", "1", NA, "1", "1", "3/4", "1/2", "2", "1", NA] [RecipeIngredientParts] ["head cauliflower", "garlic cloves", "fresh ginger", "chili powder", "curry powder", "ground coriander", "kosher salt", "cilantro", "serrano chili", "fresh mint leaves", "golden raisin", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.0 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 69.5 [CarbohydrateContent] 20.0 [FiberContent] 4.5 [SugarContent] 10.4 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cauliflower: Preheat the oven to 400 degrees F. With a paring knife, carefully remove a cone-shaped piece of the core of the cauliflower, while keeping the head intact. Place the cauliflower in a large bowl and add 2 tablespoons of water. Cover and microwave on high for 5 minutes. Remove the lid carefully and set aside. In a small bowl, combine the yogurt, garlic, ginger, chili powder, curry powder, coriander, lemon juice and a pinch of salt. Line a baking sheet with parchment paper. Coat the head of the cauliflower with the yogurt sauce. Transfer the cauliflower to the lined baking sheet and roast until tender, 30 minutes for a small head and up to 60 minutes for a large head. Meanwhile, make the cilantro chutney: Combine the cilantro, serrano chile, mint, raisins, ginger, lemon juice and a pinch of salt and pepper in a food processor. Pulse until fully combined. Season to taste with salt and pepper. Thin the consistency with up to 1/2 cup water, if necessary. Cover and refrigerate until ready to use. Remove the cauliflower from the oven and finish with fresh lemon juice. \"Carve\" the cauliflower into slices and serve with the cilantro chutney.
[Name] Roasted Chicken With Lemon, Garlic, and Thyme [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-06-05T03:22:00Z [Description] Make and share this Roasted Chicken With Lemon, Garlic, and Thyme 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/gJSbUAnlTx2IDcpg8gpx_CCKEL102L_Roasted-Chicken-with-Lemon-Garlic-and-Thyme_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Lemon", "Poultry", "Citrus", "Fruit", "Meat", "Very Low Carbs", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "3", "4", "2", NA, "1", "1", "3", "3", "1", "1", "2"] [RecipeIngredientParts] ["roasting chickens", "unsalted butter", "fresh thyme", "garlic cloves", "fresh lemon zest", "lemon", "onion", "celery ribs", "carrots", "onion", "low sodium chicken broth", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.9 [FatContent] 54.6 [SaturatedFatContent] 18.3 [CholesterolContent] 234.2 [SodiumContent] 251.5 [CarbohydrateContent] 10.0 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 52.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450 degrees F. Rinse the chicken and pat it dry. In a small bowl, make a compound butter by combining the softened butter, minced thyme, garlic cloves, lemon zest, salt, and pepper. Season the cavity of the chicken generously with salt, and pepper. Stuff the cavity with the lemon quarters, a handful of fresh thyme leaves, and the quartered onion. Place the carrot, celery and onion in the bottom of a roasting pan and place the chicken on top of the vegetables. Cross the legs and tie with kitchen twine. Gently lift the skin away from the chicken and spread 2 tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter over the entire surface of the chicken and season generously with salt, and pepper. Place the chicken in the oven and roast for 20 minutes. Reduce the oven temperature to 375 degrees F and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone registers 160 to 165 degrees F, about 45 minutes. Transfer the chicken and vegetables to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm. Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt, and pepper. Serve alongside the roast chicken. Roasted Chicken Variations: Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. Soy-Ginger Chicken: Season the butter with 1 tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce.
[Name] Lemon Creme Brulee Cupcakes [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2017-06-05T15:30:00Z [Description] Other creme brulee cupcake recipes get the brulee part right, but not the creme part. This gives you the whole thing, with punch of lemon that's a bit like a lemon drop candy. This requires a brulee torch, since the sugar absorbs into the surface too quickly to use a broiler. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/hNoMHUl1Q5qWp1ye2w10_IMG_0774.JPG" [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1", "1 1/2", "2", "1 1/2", "3/4", "1 1/4", "3", "1 1/2", "3", "3/4", "3", "3/4", "8"] [RecipeIngredientParts] ["lemons", "sugar", "cornstarch", "xanthan gum", "half-and-half", "light butter", "light butter", "brown sugar", "eggs", "vanilla extract", "baking powder", "salt", "flour", "half-and-half", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.8 [FatContent] 8.2 [SaturatedFatContent] 4.8 [CholesterolContent] 54.1 [SodiumContent] 177.5 [CarbohydrateContent] 34.9 [FiberContent] 0.7 [SugarContent] 19.9 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.", "Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.", "Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.", "Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.", "Once filling is set, preheat oven to 375 degrees F.", "Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.", "With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.", "Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.", "Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.", "Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.", "Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides]. Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.", "Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.", "Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done." ]
[Name] Sweet Potato Falafel [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-06-05T17:22:00Z [Description] Make and share this Sweet Potato Falafel recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001386140/u6iOVESCTmuDD9vK3n0W_SweetPotatoFalafel.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "14", "1/4", "1/2", "1", "1", "2", "1", "1/2", "2", "1", "1/4", "1/4", "1/2", "1", "3/4", "1/4 - 1/2", "1/4", "2", "1/2", "2 -3", "4"] [RecipeIngredientParts] ["chickpeas", "cayenne pepper", "fresh parsley", "garlic clove", "ground cumin", "ground coriander", "sea salt", "pepper", "cucumbers", "avocado", "red onions", "shallot", "fresh dill", "apple cider vinegar", "lemon juice", "sea salt", "cayenne pepper", "tahini", "lemon juice", "water", "arugula"] [AggregatedRating] nan [ReviewCount] nan [Calories] 523.5 [FatContent] 17.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 1675.3 [CarbohydrateContent] 80.6 [FiberContent] 13.4 [SugarContent] 6.8 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sweet Potato Falafel: Preheat oven to 350° and line baking sheet with parchment paper. Place all of the ingredients into a food processor, and pulse until the ingredients are combined. Be careful not to over blend or puree. The ingredients should hold together, but maintain their texture. Use a cookie scoop (about 2 tbsp] to scoop falafel balls and place directly onto the baking sheet. Bake for 35 minutes. Allow to cool for at least 10 minutes before serving. Spicy Cucumber Avocado Salad: Place all of the ingredients into a large mixing bowl, and stir well to combine with a large spoon. Season to taste with a dash more sea salt, vinegar, or lemon juice if necessary. Tahini Sauce: Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy. Assemble the sandwich. Fill pita pockets with arugula, falafel, cucumber salad, and tahini. Enjoy!
[Name] Cilantro-Lime Black Bean Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-05T21:13:00Z [Description] &quot;Crunchy, cool celery and a tangy dressing make this dish light, fresh and summery. It is perfect for warm weather entertaining or just a weeknight dinner. The salad looks and tastes good when served right away, but overnight refrigeration makes the flavor even better.&quot; From The Washington Post, 6/9/10. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "2", "3", "1/2", "1", "3", "2 -3", "3"] [RecipeIngredientParts] ["cilantro", "limes", "limes, juice of", "olive oil", "salt", "sugar", "black beans", "celery ribs", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.7 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 157.0 [CarbohydrateContent] 19.6 [FiberContent] 6.6 [SugarContent] 1.4 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the cilantro, lime zest and juice, vinegar, oil, salt and sugar in a blender; process to form a pureed dressing. Combine the beans, celery and scallions in a large bowl; add the dressing and mix well. Let sit for 15 minutes, then stir again and taste; add salt as needed. Serve; or cover with plastic wrap and refrigerate for up to 12 hours. Mix well before serving.
[Name] Pez' Chimichurri Sauce [AuthorId] 2001566307 [AuthorName] SkinsPez [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-05T21:22:00Z [Description] Make and share this Pez' Chimichurri 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/2001566307/S7GlWg7rQCieXf4sZ38S_chimichurri_sauce.jpg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "6", "6", "3", "2", "1/2", "1 1/2", "1/2", "3/4"] [RecipeIngredientParts] ["cilantro", "flat leaf parsley", "shallot", "garlic cloves", "fresh lime juice", "red wine vinegar", "dried oregano", "cumin", "sea salt", "fresh ground pepper", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.1 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 224.1 [CarbohydrateContent] 1.8 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] 2 Cups [RecipeInstructions] Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince. Add oregano, cumin, salt, pepper to food processor. Add parsley to food processor and pulse until integrated. Add cilantro to food processor and pulse until integrated. While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley].
[Name] Butternut Squash Gratin With Penne [AuthorId] 2001392771 [AuthorName] Anonymous [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-05T21:22:00Z [Description] Make and share this Butternut Squash Gratin With Penne recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["350", "175", "30", "30", "450", "4", "75", "1", "2", "60", "55"] [RecipeIngredientParts] ["penne", "butter", "flour", "milk", "parmesan cheese", "nutmeg", "sage", "gruyere"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.6 [FatContent] 27.4 [SaturatedFatContent] 16.1 [CholesterolContent] 83.6 [SodiumContent] 560.5 [CarbohydrateContent] 68.4 [FiberContent] 7.8 [SugarContent] 3.1 [ProteinContent] 22.3 [RecipeServings] 4.0 [RecipeYield] 4 1 [RecipeInstructions] Step one: Preheat the oven to 200 C/ 400F/ gas 6. Step two: Cut the squash into 2cm pieces. Steam for 8 minutes. Step three: Cook the pasta according to packet instructions. To make the sauce: Melt the butter, add the flour and mix over heat for about a minute. Gradually blend in the milk, then bring to the boil, stir until thickened and then lower the heat, add the double cream and cook for a minute. Remove from the heat and stir in the Parmesan until melted. Season with the nutmeg. Step four: Mix the penne, squash, cheese sauce and sage together. Pour into a dish. Sprinkle with the breadcrumbs and Gruyere. Bake in the preheated oven for 25 minutes.
[Name] Low Carb Egg Muffins [AuthorId] 45214868 [AuthorName] donna k. [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2017-06-05T21:23:00Z [Description] Ditch the carbs for something lighter that&rsquo;ll leave you satisfied while giving you the energy you need to start your day right! Combining leeks, spinach, eggs, and (if you&rsquo;re game) sharp cheddar, these tasty little muffins pack in flavor, energy, and nutrition. Make a batch on the weekend so you can grab one for your commute, or bake them fresh for your family in the morning. You&rsquo;re going to love our Low-Carb Egg Muffins! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "6", "1", "1/4", "1", "3/4", NA] [RecipeIngredientParts] ["fresh spinach", "eggs", "leek", "garlic clove", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 11.8 [SaturatedFatContent] 4.8 [CholesterolContent] 200.8 [SodiumContent] 167.4 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.5 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat your oven to 350°F. As it’s heating, add grape seed oil to a warm pan and cook your leeks for approximately 2 minutes before adding spinach and cooking until it loosens up. Add the minced garlic and cook for 30 seconds. Season with salt and pepper to taste and remove from heat.", "Whisk eggs, almond milk, and cheese together in a bowl. Season with salt and pepper before adding the leek and spinach mixture, mixing thoroughly.", "Spray down a muffin tray with a non-stick cooking spray before filling with your mixture until each cavity is ¾ full. If you don’t have enough mixture for each cavity, fill empties ¼ of the way with water. Bake in your oven for 20 minutes, or until golden brown around the edges. Store leftover muffins in the fridge in an airtight container." ]
[Name] Brian's Blue Cheese Bread [AuthorId] 2001567536 [AuthorName] Chef Brian Orlando [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-06-05T21:23:00Z [Description] A fresh baked baguette topped with a cream cheese, blue cheese, parmesan mixture. Even if you're a blue cheese hater this recipe is sure to tantalize your taste buds. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "3/4", "1/2", "1", "1", "1/2", "1", NA] [RecipeIngredientParts] ["cream cheese", "blue cheese", "parmesan cheese", "onion powder", "garlic powder", "fresh ground black pepper", "baguette", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.9 [FatContent] 7.8 [SaturatedFatContent] 4.1 [CholesterolContent] 15.0 [SodiumContent] 929.7 [CarbohydrateContent] 74.0 [FiberContent] 3.3 [SugarContent] 3.5 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees farenheit. Place cream cheese in stand mixer, add onion powder, garlic powder, fresh black pepper and cream together, about 1 minute. Add blue cheese and parmesan cheese and mix on low just until incorporated. Slice baguette into 1/4 in slices and lightly butter bottom side of each slice. Smear cream cheese and blue cheese mixture on top of each slice of baguette. Cook in preheated oven for approximately 12 minutes until top is bubbly and lightly brown. Let stand 5 minutes before serving.
[Name] Cake Dip [AuthorId] 2000496393 [AuthorName] Kate F. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-05T21:24:00Z [Description] Anyone remember dunkaroos? This is like that only better. I usually make this for work parties...it's very easy and people are always asking me for the recipe. I suggest using funfetti cake mix. I typically serve this with animal crackers and assorted fruit. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "12", "8", "2", "1"] [RecipeIngredientParts] ["low-fat vanilla yogurt", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.6 [FatContent] 17.1 [SaturatedFatContent] 7.4 [CholesterolContent] 1.6 [SodiumContent] 514.5 [CarbohydrateContent] 74.2 [FiberContent] 1.0 [SugarContent] 32.1 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 10-15 People [RecipeInstructions] Stir dry cake mix, cool whip, and yogurt together until well incorporated. Can add more yogurt and cool whip if you want the dip to be a thinner consistency. Decorate with sprinkles or use funfetti cake mix.
[Name] The Best Chocolate Chip Cookies Recipe [AuthorId] 1608708 [AuthorName] rwes4611 [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-05T21:24:00Z [Description] Make and share this The Best Chocolate Chip Cookies Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "1", "10", "3/4", "2", "5", "2", "2", "5", "8", NA] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "baking soda", "kosher salt", "table salt", "granulated sugar", "eggs", "vanilla extract", "dark brown sugar", "coarse sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.4 [FatContent] 17.6 [SaturatedFatContent] 10.8 [CholesterolContent] 47.8 [SodiumContent] 325.9 [CarbohydrateContent] 31.7 [FiberContent] 2.6 [SugarContent] 15.8 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 18 Cookies [RecipeInstructions] Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten the process.]. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges], add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined, with some dry flour still remaining, about 15 seconds. Add chocolate and mix on low speed until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to 3 days. When ready to bake, adjust oven racks to upper- and lower-middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a nonstick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume, and you should be able to fit 6 to 8 balls on each sheet. Tear each ball in half to reveal a rougher surface, then stick them back together with the rough sides facing outward. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top to bottom halfway through baking. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press salt down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely. Repeat steps 3 through 5 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.
[Name] Chicken Stanley [AuthorId] 2001563074 [AuthorName] CpdChris [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-06-05T21:25:00Z [Description] My take on the traditional fish pie. Tastes quite nice. The onion gives it strength. Needs perhps a little more of the Dijon mix but still quite nice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001563074/JAYoGfXwTXmnmiYsn1RT_IMG_1725.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["250 -300", "1/2", "1/2", "1/2", "2", "1", "2", "50 -75", "1"] [RecipeIngredientParts] ["chicken pieces", "mashed potatoes", "onion", "tomatoes", "mayonnaise", "Dijon mustard", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 905.5 [FatContent] 54.8 [SaturatedFatContent] 13.2 [CholesterolContent] 187.7 [SodiumContent] 717.0 [CarbohydrateContent] 46.4 [FiberContent] 4.5 [SugarContent] 8.0 [ProteinContent] 55.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dice the onion. Dice the tomato. Piece some chicken. Fry the onion, tomato and chicken in a frying pan for 20-30 minutes using a dash of vegetable oil. Make some mashed potato either traditionally or through a packet(enough for 1-2 people]-using le gusto its 0.5 of a sachet with 250ml water and 125ml milk. Mix the Dijon Mustard, Mayonnaise and Lemon Juice together. Put the Dijon mixture, Chicken mixture and mashed potato together in a casserole dish and mix together. Sprinkle the breadcrumbs on top and cook for 30 minutes in an oven medium heat. Serve(the photo is approx half of what is made].
[Name] Artichoke &amp; Sun Dried Tomato Dip [AuthorId] 2000145766 [AuthorName] Creative Culinaire [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-05T21:25:00Z [Description] This is a protein packed power-house dip! Serve hot on rye toast points or cold on any plain cracker as a spread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000145766/r1cdeRhOTfmzEcAtnade_IMG_2797.JPG" [RecipeCategory] Artichoke [Keywords] ["Vegetable", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1", "1", "1", "1/4", "1/4", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["sun-dried tomato", "water-packed artichoke hearts", "mayonnaise", "plain fat-free yogurt", "cheddar cheese", "parmesan cheese", "cheddar cheese", "Tabasco sauce", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 61.1 [FatContent] 2.4 [SaturatedFatContent] 1.4 [CholesterolContent] 7.2 [SodiumContent] 141.6 [CarbohydrateContent] 6.6 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 1 Dip [RecipeInstructions] ["If your sun dried tomatoes are not already sliced into small pieces, julienne them.", "Rinse & drain your artichoke hearts.", "Remove any hard pieces from the artichoke hearts & dice them.", "Add all ingredients in a large bowl and mix well.", "Place mixture into a large glass or ceramic dish and bake at 350 F for 20 minutes or until bubbling on the sides. Then broil on high until the top is lightly browned.", "You may serve this as a dip on rye toast points while it is hot or allow to cool and refrigerate until cold and spread it on plain crackers." ]
[Name] Sandwich Bread for Bread Machine [AuthorId] 2001008516 [AuthorName] lynn.demeter [CookTime] PT2H30M [PrepTime] PT5M [TotalTime] PT2H35M [DatePublished] 2017-06-05T21:26:00Z [Description] Make and share this Sandwich Bread for Bread Machine recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/4", "2 1/2", "4", "3", "2 1/2"] [RecipeIngredientParts] ["butter", "warm water", "sugar", "bread flour", "active dry yeast", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.4 [FatContent] 4.3 [SaturatedFatContent] 2.4 [CholesterolContent] 9.5 [SodiumContent] 761.6 [CarbohydrateContent] 52.2 [FiberContent] 2.1 [SugarContent] 4.1 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] add all ingredients in bread machine in order recommended by manufacturer. Mine is liquids first, followed by dry ingredients, with yeast carefully on top especially if using delay feature. bake with preferred setting. I use light, rapid cycle.
[Name] Philly-Style Stuffed French Bread [AuthorId] 2001497569 [AuthorName] The Toasted Onion [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-06-05T21:26:00Z [Description] An ooey-gooey, cheesy, family-style sandwich that cooks up quick and is on the table in under 30 minutes. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001497569/weO5fgzxThWZkWRwDJjv_IMG_4410.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/37/cT7qZE02RyqCMfd9teui_IMG_4417.JPG"] [RecipeCategory] Meat [Keywords] ["Toddler Friendly", "Kid Friendly", "Weeknight", "< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["lean ground beef", "French baguette", "provolone cheese", "yellow onion", "green bell pepper", "white mushroom", "olive oil", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.8 [FatContent] 28.3 [SaturatedFatContent] 11.8 [CholesterolContent] 96.5 [SodiumContent] 970.6 [CarbohydrateContent] 18.6 [FiberContent] 1.3 [SugarContent] 3.3 [ProteinContent] 35.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "In a large skillet sauté onions, green bell pepper, and mushrooms until soft.", "Add ground beef to the pan and brown until cooked through.", "Add cream of mushroom soup and stir until heated through. Add salt and pepper to taste.", "Cut baguette lengthwise and add meat mixture to one side of loaf.", "Cover with shredded provolone and top with other side of bread.", "Line a sheet pan with foil and bake sandwich for 10-15 minutes or until cheese is melted. Let rest 10 Minutes before cutting and serving." ]
[Name] Healthy Apple Muffin [AuthorId] 9080 [AuthorName] Lisa Mettam [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-05T21:26:00Z [Description] My husband would take these to work and his co-workers would fight over them, not realizing they were healthy. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1", "1", "1/4", "1/4", "1", "1", "1/2", "1", "1/2", "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["eggs", "olive oil", "honey", "sugar", "vanilla extract", "whole wheat flour", "quick-cooking oats", "all-purpose flour", "dry milk", "baking powder", "baking soda", "cinnamon", "ground nutmeg", "ground cloves", "unsweetened applesauce", "apple", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.2 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 31.6 [SodiumContent] 98.7 [CarbohydrateContent] 27.8 [FiberContent] 2.2 [SugarContent] 15.7 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Pre-heat oven to 350&deg;F Combine first 5 ingredients in a small bowl. Combine the rest of the ingredients (dry ingredients] in another bowl. Add the wet ingredients to the dry ingredients. Then fold in the remaining ingredients just enough to distribute evenly. Evenly divide the batter between 12 lightly greased (I use spray olive oil] muffin tin cups. Bake for 30 minutes, or until a toothpick comes out clean. Remove from time and allow to cool slightly, if you can wait that long.
[Name] Roasted Stone Fruit [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-05T22:29:00Z [Description] Make and share this Roasted Stone Fruit 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/kVDRNvQ1mUs57XKbtkw0_CCKEL102L_Sugar-Roasted-Plums-and-Apricots_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Roast", "< 15 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "3 -4", "1", "1/4", "1"] [RecipeIngredientParts] ["sugar", "honey", "pure vanilla extract", "vanilla bean", "lemon juice", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.8 [FatContent] 2.9 [SaturatedFatContent] 1.8 [CholesterolContent] 7.6 [SodiumContent] 0.8 [CarbohydrateContent] 14.2 [FiberContent] 0.0 [SugarContent] 13.9 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and spices.", "In another bowl, toss the fruit with the vanilla, and orange juice.", "In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.", "Roast for approximately 20 minutes or until the fruit is fork tender.", "Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie. You could also serve fruit with fresh whipped cream or creme fraiche and use it as a filling or topping for crepes.", "Roasted Fruit Variations:", "Peaches and Cream:", "Roast peaches with cinnamon and nutmeg. Serve with sweetened cream in between sliced buttermilk biscuits.", "Cranberry-Pear Walnut:", "Roast 4 sliced Anjou or Bosc pears with 3/4 cup fresh or frozen cranberries. Substitute the brown sugar for white sugar and add cinnamon. After the pears are roasted top with toasted walnuts.", "Vanilla-Roasted Nectarines:", "Roast the nectarines seasoned with cardamom and slightly increase the vanilla extract. Serve with creme fraiche that has been sweetened with honey and vanilla." ]
[Name] Roasted Pork Loin With Peach BBQ Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-06-05T22:39:00Z [Description] Make and share this Roasted Pork Loin With Peach 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/submissions/recipe/33186/UHT3ewBmTDiBxWhrjhvV_CCKEL413H_57807_9006%20(1).jpg" [RecipeCategory] Mashed Potatoes [Keywords] ["Pork", "Fruit", "Meat", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "2/3", "2/3", "1/4", "2", "2", "1", NA, "1/4", "1 1/2", NA, "1/2", "3", "1/2", NA] [RecipeIngredientParts] ["brown sugar", "ketchup", "apple cider vinegar", "soy sauce", "garlic", "ginger", "boneless pork loin roast", "low sodium chicken broth", "yukon gold potatoes", "kosher salt", "half-and-half", "unsalted butter", "cream cheese", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1178.0 [FatContent] 46.6 [SaturatedFatContent] 17.9 [CholesterolContent] 247.4 [SodiumContent] 1721.3 [CarbohydrateContent] 120.3 [FiberContent] 6.1 [SugarContent] 78.5 [ProteinContent] 71.2 [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.", "For the smashed potatoes:", "Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve.", "For serving the pork:", "Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers.", "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.", "Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes." ]
[Name] Roast Turkey Breast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-06-05T22:49:00Z [Description] Make and share this Roast Turkey Breast 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/33186/59D06XlITHi1zrr6rXX6_CCKEL109L_Roasted-Rosemary-Turkey-Breast_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Turkey Breasts [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", NA, NA, "2", "2", "2"] [RecipeIngredientParts] ["turkey breast", "unsalted butter", "turkey", "celery", "carrots", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.3 [FatContent] 21.0 [SaturatedFatContent] 8.5 [CholesterolContent] 143.0 [SodiumContent] 135.4 [CarbohydrateContent] 4.2 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 41.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F. In a small bowl, combine the softened butter with chosen aromatics and seasonings and salt and pepper. Carefully lift the skin from the meat and rub half of the seasoned butter directly on the turkey breast. Rub the rest of the seasoned butter on the skin. Season the turkey generously with salt and freshly ground black pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for about 2 hours or until an instant read thermometer inserted into the thickest part of the breast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 20 minutes. The breast temperature will continue to rise as it rests. Carve the breast and serve with the pan juices. Roasting times for a turkey breast cooked in a 325 degrees F oven: Unstuffed, a 2 to 3-pound turkey will cook from 1 1/2 to 2 hours. Unstuffed, a 4 to 6-pound turkey will cook from 1 1/2 to 2 1/4 hours. Unstuffed, a 7 to 8-pound turkey will cook from 2 1/4 to 3 1/4 hours; if stuffed, it will cook in 3 to 4 hours. Roasted Turkey Breast Variations: Lemon and Thyme: Season the butter with 3 tablespoons fresh thyme leaves, 1 teaspoon lemon juice, and 1 teaspoon lemon zest. Honey Glazed: Season the butter with 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and 2 tablespoons honey. Soy Ginger: Season the butter with 2 teaspoons minced fresh ginger, 2 teaspoons soy sauce, and 3 cloves garlic, minced. Cook's Note: A shallow baking pan will yield the best results when roasting a turkey breast, allowing air to flow completely around the turkey breast.