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[Name] Smores Granola Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-05T22:57:00Z [Description] Make and share this Smores Granola Bites 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/wLsN8uUOSguklHYhI5fS_CCKEL511H_97230_198008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/42/IzlwjpaYTL6SSx7M6z0K_CCKEL511_smores-granola-bites-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/recipes/53/18/42/O80VUkdQTeO88QCopvQw_CCKEL511H_97230_198007.jpg" ] [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/2", "8", "2", "1/2", "10"] [RecipeIngredientParts] ["coarse sea salt", "granola cereal", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.3 [FatContent] 6.4 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 44.2 [CarbohydrateContent] 15.6 [FiberContent] 1.6 [SugarContent] 11.1 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 30 bites [RecipeInstructions] ["Line a baking sheet with a silicone mat, parchment paper or foil and spray lightly with nonstick cooking spray.", "Put the chocolate in a heat-safe glass bowl and set over a pot filled with an inch of water. Place the pot over medium-low heat and gently cook the chocolate, stirring occasionally, until melted. Add the sea salt.", "Mix the granola, graham cereal and toffee bits in a shallow dish.", "Using two forks, dip the marshmallow rounds in the melted chocolate, letting excess chocolate drip off. Roll in the granola mixture, then transfer to the prepared baking sheet. Refrigerate on the baking sheet until the chocolate is set, 10 to 15 minutes. Store in an airtight container if not using immediately." ]
[Name] Tuscan Grain Bowl With Grilled Chicken and Broccolini [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-06-06T00:20:00Z [Description] Cook time is flexible should you use leftover grilled chicken. Overlap roasting the broccolini and cooking the farro. A creative bowl recipe from Fine Cooking. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Grains", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "2", NA, "1 1/2", "4", "3/4", "3/4", "1/4", "1 1/2", "2", "1"] [RecipeIngredientParts] ["fresh basil", "fresh flat-leaf parsley", "pine nuts", "olive oil", "kosher salt", "chicken breasts", "escarole", "cherry tomatoes", "garlic cloves", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.1 [FatContent] 12.3 [SaturatedFatContent] 1.9 [CholesterolContent] 18.1 [SodiumContent] 21.9 [CarbohydrateContent] 2.0 [FiberContent] 0.7 [SugarContent] 0.5 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the chopped basil, parsley, and pine nuts in a small food processor or mortar, and pulse or grind with a pestle until well combined. Add the olive oil and pulse to incorporate, adding more oil to thin, if needed. Season to taste with salt and pepper. Mound the farro in a large bowl. Arrange the chicken, Broccolini, escarole (or escarole substitute] and tomatoes on top. Drizzle with the balsamic glaze and pesto, garnish with the garlic and basil leave.
[Name] Lemongrass Tofu Banh Mi [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-06-06T01:55:00Z [Description] Make and share this Lemongrass Tofu Banh Mi recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vietnamese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1/4", "1/4", "1", "1/4", "1 1/4", "1 1/4", "3", "1 1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["extra firm tofu", "fresh lemongrass", "water", "low sodium soy sauce", "rice vinegar", "water", "sugar", "salt", "carrots", "daikon radishes", "mayonnaise", "French baguettes", "English cucumber", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.6 [FatContent] 8.1 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 756.6 [CarbohydrateContent] 58.6 [FiberContent] 4.2 [SugarContent] 8.3 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut tofu crosswise into 6 (2/3-inch-thick] slices. Arrange tofu on several layers of paper towels. Cover with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes. Remove tofu from paper towels. (An easier method is to freeze completely then defrost. No need pressing.]. Combine 2 tablespoons lemongrass, 2 tablespoons water, soy sauce, and 1 teaspoon sesame oil in a 13 x 9-inch glass or ceramic baking dish. Arrange tofu slices in a single layer in soy mixture, turning to coat. Let stand for 15 minutes. Combine vinegar and the next 3 ingredients (through salt] in a medium bowl, stirring until sugar and salt dissolve. Add carrot and radish; toss well. Let stand for 30 minutes, stirring occasionally. Drain. Combine remaining 1 teaspoon sesame oil, mayonnaise, and Sriracha in a small bowl, stirring with a whisk. Cut bread horizontally. Spread mayonnaise mixture evenly on cut sides of bread. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove tofu from marinade, and discard marinade. Pat tofu slices dry with paper towels. Add tofu slices to pan, and cook for 4 minutes on each side or until crisp and golden. Arrange tofu slices on bottom half of bread; top tofu slices with carrot mixture and cucumber slices and cilantro sprigs. Cut loaf crosswise into 6 equal pieces.
[Name] Grandma's Fresh Blueberry Peach Pie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-06-06T03:31:00Z [Description] Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/8x3RN8cbTZOm3mo9vXSG_19.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/2", "1/3", "2", "2", "1/3", "1/8", "1"] [RecipeIngredientParts] ["fresh blueberries", "sugar", "flour", "flour", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.7 [FatContent] 12.0 [SaturatedFatContent] 6.8 [CholesterolContent] 58.1 [SodiumContent] 103.3 [CarbohydrateContent] 67.0 [FiberContent] 4.7 [SugarContent] 29.6 [ProteinContent] 7.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Heat oven to 400 degrees.", "Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.", "Prepare the pie crust:", "Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.", "Divide dough in half. On a lightly floured board, roll out one half into a 15\" circle. Carefully fold in half and place into a 9\" or 10\" pie plate. Press evenly onto bottom and sides of pie plate.", "Evenly spoon the fruit mixture into the pie plate.", "Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.", "In a small bowl, beat egg and brush over the top of the pie.", "Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes." ]
[Name] Blackberry, Cucumber, Ginger Spritzer [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT73H15M [PrepTime] PT0S [TotalTime] PT73H15M [DatePublished] 2017-06-06T03:46:00Z [Description] Make and share this Blackberry, Cucumber, Ginger 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/MWHy4J1sRwSUjW54NUyn_CCKEL504H_98889_209440.jpg" [RecipeCategory] Beverages [Keywords] ["Berries", "Fruit"] [RecipeIngredientQuantities] ["2", "2", "2", NA, "2", NA, "1/2", "1/2", NA, "24", "8", "8"] [RecipeIngredientParts] ["blackberries", "sugar", "apple cider vinegar", "ginger", "lemon juice", "seltzer water", "cucumbers", "ginger", "mint sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.6 [CarbohydrateContent] 68.1 [FiberContent] 2.1 [SugarContent] 57.0 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 8 drinks [RecipeInstructions] For the sipping vinegar: Mash the blackberries and sugar together in a bowl, cover and refrigerate for 2 days, stirring occasionally. Add the vinegar to the macerated blackberries and refrigerate for another day. Press the mixture through a fine mesh strainer, discarding the solids. Transfer your sipping vinegar to a container. For the herbal tea: Combine the ginger and 2 1/2 cups water in a small saucepan. Bring to a boil and simmer for 10 minutes. Add the tea bags and turn off the heat. Let the mixture steep for 5 minutes, then strain and cool. For the spritzer: Fill a cocktail shaker with ice. Add 2 ounces blackberry sipping vinegar, 2 ounces cooled herbal tea, 1/2 ounce lemon juice and 1/2 ounce elderflower syrup. Shake vigorously and pour over a glass filled with ice. Top off with some seltzer and garnish with 3 cucumber slices, 1 ginger coin and a mint sprig. Repeat.
[Name] Flank Steak, Champagne Grapes & Blue Cheese Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-06T03:57:00Z [Description] Broiled Flank Steak with Grilled Champagne Grapes and a Bitter Greens and Blue Cheese Salad
[Name] Fried Green Tomato BLT With Sweet Basil Mayo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-06T04:06:00Z [Description] Make and share this Fried Green Tomato BLT With Sweet Basil Mayo 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/AiAwQcZASmoNDd6uNEZW_CCKEL201L_1014%20(1).jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", NA, "16", "8", "1", NA, "1", "1", "1/4", "1/2", "1/4", "1/2", NA, "1", "8", NA] [RecipeIngredientParts] ["fresh basil leaf", "mayonnaise", "fresh lemon juice", "Dijon mustard", "cracked black pepper", "pancetta", "arugula", "cracked black pepper", "egg", "buttermilk", "baking powder", "baking soda", "cornmeal", "kosher salt", "cayenne pepper", "green tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.3 [FatContent] 4.3 [SaturatedFatContent] 1.1 [CholesterolContent] 47.1 [SodiumContent] 432.8 [CarbohydrateContent] 72.5 [FiberContent] 4.0 [SugarContent] 4.9 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the mayo: In a food processor, puree the basil, mayonnaise, lemon juice and mustard. Season with salt and pepper and set aside. For the sandwich: Place the pancetta slices in a large nonstick saute pan set over medium heat and saute on both sides until crispy, about 3 minutes per side. Set aside on a paper towel-lined plate until ready to assemble the sandwich. For the tomatoes: In a large shallow dish, add 1/4 cup flour. In a separate baking dish, beat the egg, buttermilk, baking powder and baking soda. In a separate large shallow dish, add the remaining 3/4 cup flour, cornmeal, salt and cayenne pepper. Dredge the tomatoes in the flour, followed by the egg mixture and finally coat with the cornmeal mixture, shaking off any excess in between dredges. Place the tomatoes on a wire cooling rack set inside a rimmed baking sheet. Repeat the process with all the tomatoes. Pour a 1-inch layer of vegetable oil into a cast-iron skillet. Heat the oil over high heat until it reaches 350 degrees F. Carefully add 4 tomato slices to the oil and fry until the tomatoes are golden brown, about 2 minutes on each side. Transfer the fried tomatoes to a baking sheet or plate lined with paper towels, season with salt and cool. Repeat with the remaining slices. To assemble the sandwich: Slather each slice of bread with a generous amount of the basil mayo. Top 4 of the bread slices with 4 pieces of crispy pancetta, 2 fried green tomatoes and top with arugula. Finish by topping the sandwich off with the other slice of bread.
[Name] Fried Quick Pickles With Buttermilk Ranch Dippin' Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-06T04:13:00Z [Description] Make and share this Fried Quick Pickles With Buttermilk Ranch Dippin' 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/33186/8dzFFKW0Q9KWKGtq9MFN_CCKEL211L_2031%20(1).jpg" [RecipeCategory] Deep Fried [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "3", "1", "2", "1/2", "1", "1", "1", NA, NA, "2", "1 1/2", "1/4", "1", "3/4", "1/2", "1/4", "2", "1", "6", "1/2", "1/2", "2", "2", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["canola oil", "pickles", "flour", "eggs", "milk", "panko breadcrumbs", "dried dill", "garlic powder", "kosher salt", "red wine vinegar", "sugar", "kosher salt", "mustard seeds", "celery seed", "whole black peppercorn", "garlic cloves", "kirby cucumbers", "buttermilk", "mayonnaise", "fresh chives", "lemon juice", "fresh dill", "onion powder", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.9 [FatContent] 6.3 [SaturatedFatContent] 2.2 [CholesterolContent] 98.5 [SodiumContent] 8311.0 [CarbohydrateContent] 136.5 [FiberContent] 5.1 [SugarContent] 84.3 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy-bottomed skillet or cast-iron pan, heat enough oil to cover 1/2-inch of the skillet over medium-high heat until it reaches 350 degrees F. Line a baking sheet with a wire rack. In a large zip-top bag, add the drained Quick Pickles and flour and shake until well coated. In a mixing bowl, whisk together the eggs and milk. In a shallow baking dish, add the panko, dill, garlic and 1 teaspoon salt. In batches, dip the floured pickle chips into the eggs and then into the panko, making sure they are fully coated with the seasoned breadcrumbs. Place the coated pickles on the prepared baking sheet until all the pickles are coated. Working in batches, fry the pickles until they are golden brown, 1 or 2 minutes, turning once. Drain the pickles on a paper towel-lined plate (or another baking sheet lined with a wire rack]. Sprinkle them with kosher salt as soon as they come out of the oil and serve immediately alongside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note]. Quick Pickles: In a saucepot, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, celery seeds, peppercorns, garlic, chile and 2 cups water and bring the mixture to a boil to dissolve the sugar and salt. Using a mandolin (or sharp knife], slice the cucumbers 1/4-inch thick and place in a large heat-safe bowl or container. Once the mixture boils, pour the liquid over the sliced cucumbers, making sure the cucumbers are submerged. Let the cucumbers sit in the liquid as it comes to room temperature, for about 20 minutes. Drain the pickles, reserving the liquid. Serve as is or fry em' up! To serve, add a little of the pickling juice right on top of the pickles. Buttermilk Ranch Dippin' Sauce: In a medium mixing bowl, whisk together all of the ingredients until fully incorporated. Adjust the seasoning. The dressing can be stored in the refrigerator in a sealed container for up to a week. Cook's Note: Using a slotted spoon or a fish spatula will help you toss the pickles in the egg mixture. When frying, always drop the food into the oil away from your body and close to the surface of the hot oil.
[Name] S'mores Pudding Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-06-06T04:20:00Z [Description] Make and share this S'mores Pudding 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/EsEqFMA1TBWlX2Ny5wSf_CCKEL211_Smores-Pudding-Pie_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/53/18/50/mQk3HOYKRBy6PNy9EtfO_CCKEL211L_2004.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "7", "2", "2", "1", "1/2", "1/4", "1", "1/4", "4", "1 1/2", "10"] [RecipeIngredientParts] ["graham crackers", "unsalted butter", "light brown sugar", "heavy cream", "sugar", "salt", "cornstarch", "bittersweet chocolate", "vanilla extract", "marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.5 [FatContent] 25.1 [SaturatedFatContent] 14.8 [CholesterolContent] 73.6 [SodiumContent] 142.5 [CarbohydrateContent] 44.2 [FiberContent] 1.4 [SugarContent] 29.0 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the crust: Preheat the oven to 325 degrees F. Break up the graham crackers by hand and add to the bowl of a food processor fitted with the steel blade. Process the crackers until ground. Add the butter and sugar and pulse until the mixture looks like wet sand. Transfer the graham crackers to a 9-inch pie plate and, using your hands, press to form a crust. You just want the crust to be of even thickness around the pie plate. Bake until crisp and the crust begins to brown, about 15 minutes. Cool completely before filling. For the pudding: Add the milk, cream and sugar to a medium heavy-bottomed saucepan and whisk in the cornstarch, followed by the cocoa powder and salt. Bring the mixture to a simmer over medium heat, whisking until the pudding thickens, about 2 minutes. Remove from the heat and whisk in the bittersweet chocolate and vanilla. Pour into the cooled pie shell and chill, covering pudding surface with plastic wrap or wax paper to prevent a skin from forming. Chill in the refrigerator for at least 2 hours to allow the pudding to set. Just before serving, preheat your broiler. Top the pudding pie with the large marshmallows, covering the entire pie surface. Transfer the pie to a baking sheet. Broil the marshmallows 4 inches under the broiler until the tops are golden brown, 2 to 3 minutes. Keep a close eye on this, it goes fast! Alternatively, use a kitchen torch to brown the marshmallow topping. Serve immediately. Cook's Note: You can always buy a pre-made graham cracker crust at your grocery store.
[Name] Breakfast Sandwiches With Maple Sausage, Egg & Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-06T04:29:00Z [Description] Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese
[Name] Sausage, Shrimp and Peppers over Cheesy Grits [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-06T04:38:00Z [Description] Make and share this Sausage, Shrimp and Peppers over Cheesy Grits 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/aeYCJYhSkq9MUbYCBPUD_CCKEL303_sausage-shrimp-and-peppers-over-cheesy-grits_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Peppers", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "3/4", "4", "1/2", NA, "1", "1", "1/2", "3", "1", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["low sodium chicken broth", "unsalted butter", "grits", "polenta", "American cheese", "parmesan cheese", "cracked black pepper", "orange bell pepper", "red bell pepper", "Spanish onion", "olive oil", "pork sausage", "garlic cloves", "large shrimp", "low sodium chicken broth", "unsalted butter", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1293.8 [FatContent] 104.8 [SaturatedFatContent] 50.7 [CholesterolContent] 425.1 [SodiumContent] 1923.6 [CarbohydrateContent] 36.9 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 51.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies. For the Sausage, Shrimp and Pepper Mix: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley. Serve the sausage mix over the grits.
[Name] Shrimp Bisque Poutine [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-06-06T04:55:00Z [Description] Make and share this Shrimp Bisque Poutine 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/eQo2mTSrSvSVk7rU0ryj_CCKEL304_shrimp-bisque-poutine_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["10", "1", "2", "1", "1/2", "1/2", "4", "1", "2", NA, NA, "2 1/2", "8", NA] [RecipeIngredientParts] ["unsalted butter", "medium shrimp", "shallots", "tomato paste", "all-purpose flour", "dry sherry", "heavy cream", "fresh thyme", "russet potatoes", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.5 [FatContent] 34.9 [SaturatedFatContent] 21.4 [CholesterolContent] 200.7 [SodiumContent] 481.2 [CarbohydrateContent] 45.0 [FiberContent] 4.6 [SugarContent] 2.0 [ProteinContent] 16.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the shrimp gravy: Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and saute the shrimp until just pink, 2 to 3 minutes. Remove from the pot with a slotted spoon to leave all of the shrimpy flavor and reserve. Add the remaining 10 tablespoons butter and the shallots to the same pot and cook until softened, without browning, 3 to 5 minutes. Mix in the tomato paste, cooking 1 minute. Stir in the flour and continue cooking until the flour has cooked out but does not brown, 2 minutes. Deglaze the pot with the sherry, scraping up any flour from the bottom of the pan. Slowly whisk in the hot shrimp stock in stages to avoid lumps. Then add in the heavy cream and thyme and continue simmering until thick and creamy, 15 to 20 minutes. The sauce should be thick enough to coat the back of a spoon. Season with salt and pepper and keep warm on the stovetop until ready to use, adding the shrimp back in just before serving. For the fries: Add oil to a Dutch oven and heat to 340 degrees F (temperature will lower when you add the first batch and that's ok]. Working in batches, fry the potatoes 2 minutes and transfer to a wire rack on a baking sheet. Let them cool slightly while increasing the temperature of the oil to 375 degrees F. Return the fries to the hot oil and fry until golden brown and crispy, 1 to 2 minutes. (The double fry is the secret to crispy fries.] Transfer to another baking sheet with a wire rack and season with salt and pepper. Plate the fries in a shallow bowl and top with the cheese curds. Pour the shrimp gravy over the top, garnish with thyme and lemon wedges and enjoy!
[Name] Sesame Ginger Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-06T05:00:00Z [Description] Make and share this Sesame Ginger Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/TQi2qNBKQdSUNhjbZ5OM_CCKEL301H_2034.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "Stir Fry", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "6", "2 1/2", "2", "1", "1", "2", NA, "2", "1", "4", "2", "2", "2", "1 1/2", "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["chicken thighs", "sugar", "soy sauce", "cracked black pepper", "cornstarch", "cornstarch", "garlic", "rice wine", "hoisin sauce", "oyster sauce", "low sodium soy sauce", "honey", "chili sauce", "lemon", "toasted sesame seeds", "scallion", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1045.0 [FatContent] 64.2 [SaturatedFatContent] 15.1 [CholesterolContent] 239.0 [SodiumContent] 1480.0 [CarbohydrateContent] 58.7 [FiberContent] 1.9 [SugarContent] 18.1 [ProteinContent] 51.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour. For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess. Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate. In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer. In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!], whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste. Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions. Serve warm over rice.
[Name] Shredded Pork and Pineapple Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10H25M [PrepTime] PT0S [TotalTime] PT10H25M [DatePublished] 2017-06-06T05:10:00Z [Description] Make and share this Shredded Pork and Pineapple 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/NrIpiPRDQu9PdbAMdLIg_CCKEL210_Shredded-Pork-and-Pineapple-Tacos_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pineapple [Keywords] ["Pork", "Tropical Fruits", "Fruit", "Meat", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "2", "1", "1", NA, "5", "2", "1/4", "1/3", "1/3", "1/3", "1", "1/2", "16", "2", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["tomato sauce", "chili powder", "light brown sugar", "ground coriander", "ground cumin", "cracked black pepper", "garlic cloves", "yellow onions", "fresh lime juice", "lime juice", "sugar", "red wine vinegar", "red onion", "corn tortillas", "fresh pineapple", "fresh cilantro", "red cabbage", "Cotija cheese", "lime wedge", "kosher salt", "pico de gallo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 625.6 [FatContent] 32.7 [SaturatedFatContent] 10.9 [CholesterolContent] 120.8 [SodiumContent] 467.5 [CarbohydrateContent] 50.4 [FiberContent] 6.4 [SugarContent] 22.2 [ProteinContent] 34.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For the slow-cooker shredded pork:", "Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.", "For the pickled red onions:", "In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.", "For the tacos:", "Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds]. Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired." ]
[Name] Shrimp Lo Mein [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-06T05:26:00Z [Description] Make and share this Shrimp Lo Mein 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/t0V3NPnpSgirelwtaFgh_CCKEL301_shrimp-lo-mein_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chinese [Keywords] ["Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] [NA, "8", "1", "1/4", "3", "1", "1", "2", "1", "2", "1", "2", "1", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["salt", "chicken bouillon cube", "oyster sauce", "low sodium soy sauce", "chili sauce", "garlic", "white button mushrooms", "celery", "carrot", "scallion", "small shrimp", "napa cabbage", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 446.6 [FatContent] 14.2 [SaturatedFatContent] 2.2 [CholesterolContent] 191.3 [SodiumContent] 1883.4 [CarbohydrateContent] 53.2 [FiberContent] 3.4 [SugarContent] 3.5 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside. For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat! For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
[Name] Cajun Shrimp Po' Boys [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-06T05:31:00Z [Description] Make and share this Cajun Shrimp Po' Boys 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/UMcG46VWR1uyAbCRgWKf_CCKEL201L_1031.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cajun", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] [NA, "2", "3", "4", "2", "20", NA, "2", "4", "4", NA, NA, "1", "1", "1/2", "2", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "eggs", "panko breadcrumbs", "shrimp", "kosher salt", "garlic cloves", "unsalted butter", "lettuce", "red leaf lettuce", "tomatoes", "red cabbage", "mayonnaise", "chili sauce", "fresh lemon juice", "fresh parsley", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.8 [FatContent] 22.9 [SaturatedFatContent] 10.0 [CholesterolContent] 254.3 [SodiumContent] 1156.8 [CarbohydrateContent] 121.9 [FiberContent] 6.8 [SugarContent] 6.9 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F. Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges. Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel-lined plate and season with salt. Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes. Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage. Tartar Sauce: In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.
[Name] Grilled Shrimp Tacos With Tropical Salsa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-06-06T05:36:00Z [Description] Make and share this Grilled Shrimp Tacos With Tropical 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/G1ZFsOEoTaSWeI6Ih6bQ_CCKEL410_Grilled-Shrimp-Taco-with-Tropical-Salsa-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Tropical Fruits", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "2", "1/8", "1", "1", "1", "1", "1", "1", "1/4", "1", "2", "1/2", NA, "3/4", "1", "2", "12"] [RecipeIngredientParts] ["medium shrimp", "limes", "red onion", "kosher salt", "ground cloves", "chipotle chile in adobo", "fresh pineapple", "avocado", "cactus pieces", "mango", "fresh cilantro leaves", "apple cider vinegar", "dried epazote", "salt", "adobo sauce", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.9 [FatContent] 27.8 [SaturatedFatContent] 3.7 [CholesterolContent] 191.0 [SodiumContent] 1659.6 [CarbohydrateContent] 41.8 [FiberContent] 7.5 [SugarContent] 12.2 [ProteinContent] 25.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the shrimp:", "Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.", "For the tropical salsa:", "Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.", "For assembly:", "Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves." ]
[Name] Skillet Corn Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-06T05:45:00Z [Description] Make and share this Skillet Corn Cakes 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/33186/3mQdljfMQSGSU6heZd0j_CCKEL111L_1019.jpg" [RecipeCategory] Sauces [Keywords] ["Mango", "Tropical Fruits", "Corn", "Fruit", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/3", "1", "1", "1/4", "1", NA, NA, "6 -8", "3/4", "1", "1/2", "1/2", "2", "1", "1", "1", "1/2", "1/2", "2", "2", "2", NA] [RecipeIngredientParts] ["corn", "unsalted butter", "sugar", "salt", "masa harina", "flour", "unsalted butter", "mango salsa", "fresh cilantro leaves", "avocado", "onion", "garlic cloves", "lime, juice of", "ground cumin", "salt", "mango", "diced tomato", "onions", "fresh cilantro", "serrano chilies", "lime, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.9 [FatContent] 30.0 [SaturatedFatContent] 16.3 [CholesterolContent] 64.8 [SodiumContent] 590.7 [CarbohydrateContent] 41.4 [FiberContent] 5.1 [SugarContent] 14.3 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 8 corn cakes [RecipeInstructions] Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well. Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels. In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides. Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa. Tomatillo Guacamole: Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined. Mango Salsa: Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos. Corn Cake Variations: Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking. Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking. Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
[Name] Chicken Sausage and Artichoke Skillet Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-06T05:50:00Z [Description] Make and share this Chicken Sausage and Artichoke Skillet Lasagna 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/rp5RQTJjRPe26VlCFA9l_CCNKN102H_199167_672826.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Artichoke", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2/3", "1", NA, "1", "12", "1", "8", "1", "1/2", NA] [RecipeIngredientParts] ["ricotta cheese", "low fat cottage cheese", "egg", "parmesan cheese", "frozen chopped spinach", "olive oil", "artichoke hearts", "mozzarella cheese", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.0 [FatContent] 36.8 [SaturatedFatContent] 16.9 [CholesterolContent] 177.3 [SodiumContent] 1958.7 [CarbohydrateContent] 42.7 [FiberContent] 11.5 [SugarContent] 19.3 [ProteinContent] 39.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine the ricotta, cottage cheese, egg, Parmesan and spinach; season with salt and pepper. In a 12-inch deep skillet, heat the olive oil over medium-high heat, then brown the sausage. Remove 1/3 sausage from the skillet to a paper towel lined plate. Add 1 cup of the tomato sauce to the skillet and stir to combine with the sausage. On your cutting board, place 2 lasagna noodles side by side and use a spatula to cover them with 1/3 of the ricotta mixture. Using a larger spatula, transfer noodles to the center of the skillet. Scatter 1/3 of the artichokes on top, season with salt and pepper and top with 1/3 of the mozzarella. Add 1 cup of the tomato sauce and the 1/3 of the sausage. Repeat the layers 2 more times. Finish by tearing the remaining mozzarella slices and placing it on top along with the remaining sauce. Cover, adjust the heat, and simmer until the lasagna is cooked through and the cheese is bubbly, about 30 minutes. Meanwhile, preheat the broiler. After the lasagna has cooked through, place the skillet under the broiler for 2 to 3 minutes, until the cheese is golden brown and crispy around the edges. Garnish with additional Parmesan cheese and basil before serving.
[Name] Italian Stuffed Zucchini Boats [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-06-06T05:55:00Z [Description] Make and share this Italian Stuffed Zucchini Boats recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/82/8/i1MPikmQhmTqI4RmVGAg_IMG_20170605_200433_139.jpg" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "1", "1", "1/3", "3", "1/4", "1", "1/4", "1/2", NA, "1 1/2", "1/3", "2"] [RecipeIngredientParts] ["zucchini", "basil", "olive oil", "ground turkey", "onion", "garlic cloves", "parsley", "salt", "black pepper", "mozzarella cheese", "parmigiano-reggiano cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.9 [FatContent] 32.3 [SaturatedFatContent] 12.9 [CholesterolContent] 155.1 [SodiumContent] 1032.9 [CarbohydrateContent] 17.6 [FiberContent] 4.0 [SugarContent] 8.2 [ProteinContent] 50.7 [RecipeServings] nan [RecipeYield] 6 zucchini [RecipeInstructions] Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside. Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through. Place the zucchini boats in a 9 x 13\" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly. While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat. Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary. Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce. Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender. Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats. Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour. *I used my Basil Tomato Sauce Recipe #447975.
[Name] Sopes With Shredded Beef [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H30M [PrepTime] PT0S [TotalTime] PT5H30M [DatePublished] 2017-06-06T05:56:00Z [Description] Make and share this Sopes With Shredded Beef 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/fYDOigHJS2eejKMOKL3a_CCKEL513H_98802_208007.jpg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Meat", "Mexican", "Deep Fried"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "3", "1", "1", "2", "3", "3/4", "6 -8", "2", "1", "1/2", "1/2", "1", "1", "1", "3", "1/4", "1", "1", "2", NA, "2", "1", "1/2", "2 -4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["boneless beef chuck", "lime juice", "chili powder", "ground cumin", "kosher salt", "ground coriander", "garlic cloves", "fresh cilantro", "garlic cloves", "avocado", "onion", "lime, juice of", "ground cumin", "salt", "masa harina", "all-purpose flour", "baking powder", "salt", "warm water", "unsalted butter", "roma tomatoes", "green cabbage", "Cotija cheese", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.2 [FatContent] 16.9 [SaturatedFatContent] 7.2 [CholesterolContent] 91.5 [SodiumContent] 1527.3 [CarbohydrateContent] 39.9 [FiberContent] 7.6 [SugarContent] 4.2 [ProteinContent] 33.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally. Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes. Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried. Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil. For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside. Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro.
[Name] Crab Cake Croquettes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H55M [PrepTime] PT0S [TotalTime] PT1H55M [DatePublished] 2017-06-06T06:01:00Z [Description] Make and share this Crab Cake Croquettes 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/bo3a8dVjS3WS63qG1SBW_CCKEL408H_51186_2017.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/63/8lRrP0rBReDcmLip632Q_DF301E29-2A8B-465E-A678-B9DA19AB667C.jpeg"] [RecipeCategory] Crab [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "2", "1", "1/2", "1/2", "1/2", "1", "4", "1", NA] [RecipeIngredientParts] ["mayonnaise", "fresh lemon juice", "canola oil", "celery rib", "red onion", "red bell pepper", "lump crabmeat", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.4 [FatContent] 7.7 [SaturatedFatContent] 1.2 [CholesterolContent] 66.3 [SodiumContent] 622.8 [CarbohydrateContent] 40.8 [FiberContent] 2.8 [SugarContent] 4.1 [ProteinContent] 20.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside. Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons] croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours. Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.
[Name] Pomegranate Glazed Skirt Steak Fajitas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-06T06:09:00Z [Description] Make and share this Pomegranate Glazed Skirt Steak Fajitas 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/EC0T9XmPTxStocvztgxi_CCKEL207L_2006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/64/NIYhyzlITO1l1za9pGqQ_CCKEL207_Pomegranate-Glazed-Skirt-Steak-Fajitas_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Steak [Keywords] ["Peppers", "Vegetable", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1 1/2", "1/4", "1/4", "3", "1", "1", "1/2", "1", "1", "1", "8", NA, "1", NA] [RecipeIngredientParts] ["garlic cloves", "chili powder", "kosher salt", "brown sugar", "ground cumin", "pomegranate juice", "brown sugar", "mustard", "cornstarch", "kosher salt", "Spanish onion", "red bell pepper", "yellow bell pepper", "flour tortillas", "salsa", "avocado", "monterey jack cheese", "Cotija cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.1 [FatContent] 29.0 [SaturatedFatContent] 8.2 [CholesterolContent] 110.6 [SodiumContent] 2808.5 [CarbohydrateContent] 80.1 [FiberContent] 9.3 [SugarContent] 25.6 [ProteinContent] 46.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the rub: In a small bowl, add the garlic, chile powder, salt, brown sugar and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the glaze: Meanwhile, whisk the pomegranate glaze ingredients together in a small saucepan. Bring to a boil over medium heat and simmer until thickened, about 1 minute. Remove from the heat and set aside. For the steak and vegetables: Preheat a grill pan over high heat. Place the steak, onion and peppers on grill, if it all fits. If not, cook the steak first and then as the steak rests char up the vegetables. Cook the steak for 3 to 4 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain. You want the vegetables to get softened and charred, so they can stay on the grill as the steak rests, about 10 minutes total. Serve the sliced steak, onions and peppers on the side of warmed tortillas, fresh salsa, sliced avocado, cheese and the pomegranate glaze.
[Name] Stuffed French Toast With Fresh Strawberry Jam and Blueberries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-06T06:18:00Z [Description] Make and share this Stuffed French Toast With Fresh Strawberry Jam and Blueberries 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/33186/29TDJrs1R42YbKCXvUDY_CCKEL209_Stuffed-French-Toast_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Strawberry", "Berries", "Fruit", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8", "1/4", "1/2", "1/2", "1", "1", "1", "2", "1 1/2", "3", NA, NA, "3", "1", "1"] [RecipeIngredientParts] ["cream cheese", "lemon zest", "fresh blueberries", "unsalted butter", "brown sugar", "vanilla extract", "ground cinnamon", "eggs", "powdered sugar", "maple syrup", "fresh strawberries", "sugar", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 973.0 [FatContent] 35.1 [SaturatedFatContent] 16.9 [CholesterolContent] 273.6 [SodiumContent] 742.4 [CarbohydrateContent] 145.6 [FiberContent] 6.5 [SugarContent] 81.4 [ProteinContent] 22.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.", "In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling inches.", "In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.", "In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.", "Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.", "Strawberry Jam:", "In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.", "Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored." ]
[Name] Stuffed Potato Skin Skillet Hash With Fried Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-06T06:23:00Z [Description] Make and share this Stuffed Potato Skin Skillet Hash With Fried Eggs 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/53/18/66/aeVHrjtaRDSU7KlWChVq_CCKEL209L_2026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/X3JvqomJQyqfk2rwx6nH_CCKEL209L_2022.jpg"] [RecipeCategory] Breakfast [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, NA, NA, "8", "1", "1", "1", "4", "2", "4", "1", NA, "1", "2", "2", "2", "1", "1", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["russet potatoes", "olive oil", "cracked black pepper", "button mushrooms", "red bell pepper", "green bell pepper", "scallions", "unsalted butter", "eggs", "mild cheddar cheese", "sour cream", "ground pork", "maple syrup", "fresh sage", "salt", "fennel seed", "crushed red pepper flakes", "sour cream", "chives", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.3 [FatContent] 55.9 [SaturatedFatContent] 26.9 [CholesterolContent] 342.6 [SodiumContent] 1536.4 [CarbohydrateContent] 36.0 [FiberContent] 5.2 [SugarContent] 13.1 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.] Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside. In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper. Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes. While the egg cooks, stir the Cheddar into the hash and allow it to begin to melt, 1 to 2 minutes. To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop of the Chive Sour Cream and a sprinkling of scallion greens. Homemade Maple Sausage: In a large bowl mix the pork, maple syrup, sage, salt, fennel seeds, garlic, onion and red pepper. Cook the sausage however you like - make patties and sear, or crumble and cook in a skillet like hash. Make sure you form the sausage patties in the same size and shape of the bread you are using, that way every bite you take of the sandwich has every component it. Chive Sour Cream: Mix sour cream, chive, salt and pepper together in a small bowl. Taste and adjust for seasoning as needed. Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear. You can use all different types of meats and spices to make the sausage your own!
[Name] Sweet and Sour Barbequed Picnic Drums [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H10M [PrepTime] PT0S [TotalTime] PT3H10M [DatePublished] 2017-06-06T06:29:00Z [Description] Make and share this Sweet and Sour Barbequed Picnic Drums 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/33186/5PCqu1sHTCAElAvzHd5B_CCKEL406H_51095_3017.jpg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", NA, "1", "1/4", "1 -2", "2", "2", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["chicken drumsticks", "kosher salt", "fresh ground black pepper", "apple cider vinegar", "Worcestershire sauce", "garlic cloves", "fresh thyme", "marmalade", "Dijon mustard", "light brown sugar", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.8 [FatContent] 26.9 [SaturatedFatContent] 5.3 [CholesterolContent] 118.3 [SodiumContent] 657.8 [CarbohydrateContent] 36.0 [FiberContent] 0.8 [SugarContent] 31.5 [ProteinContent] 29.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Generously sprinkle the chicken with some salt and pepper. Let sit for 10 minutes, and then transfer to a large resealable plastic bag. Combine 1/2 cup of the apple cider vinegar, the vegetable oil, Worcestershire sauce, garlic and thyme in a glass measuring cup. Pour the mixture over the chicken and seal the bag, squeezing out as much air as possible. Place the bag in the refrigerator and allow the chicken to marinate for at least 2 hours and up to 8 hours.", "Meanwhile, prepare the sauce. Combine the remaining 1/2 cup apple cider vinegar, the marmalade, mustard, sugar, salt and crushed red pepper flakes in a medium saucepan over medium-high heat. Bring to a simmer and cook until the sugar dissolves and the mixture is slightly thickened, about 10 minutes. Set aside until ready to use.", "Prepare an outdoor charcoal grill to medium-high heat, placing the coals on one side of the grill for direct and indirect heat.", "Remove the chicken from the marinade and pat dry. Grill the chicken on the direct heat until charred on all sides, about 8 minutes per side, turning and basting often. Finish the wings on the indirect heat side until an instant-read thermometer registers 160 degrees F, the wings will be golden and caramelized, about 15 minutes.", "Cook's Note:", "If you are traveling from a prep area to another grilling destination, pack an On the Go Grilling bag. Some suggested items to make the cooking cleaner and easier is to include things like heat-resistant gloves, matches, mini cutting board, salt, pepper towels, tongs, disposable gloves, paper towels, knife, trash bags, newspaper and kitchen shears or scissors." ]
[Name] Pecan Cinnamon Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-06T06:37:00Z [Description] Make and share this Pecan Cinnamon Rolls recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GNVBu52qTYWPl5KVdMdu_CCKEL104L_2002.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "4", "3/4", "6", "1", "1", "1/2", "4", "1", "4", NA, "3", "1 3/4", "1/2", "1/2", "2", "2", "4 -6"] [RecipeIngredientParts] ["unsalted butter", "pecans", "dark brown sugar", "ground cinnamon", "powdered sugar", "cream cheese", "unsalted butter", "vanilla", "milk", "butter", "active dry yeast", "warm water", "honey", "butter", "salt", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.3 [FatContent] 30.2 [SaturatedFatContent] 15.0 [CholesterolContent] 99.6 [SodiumContent] 624.0 [CarbohydrateContent] 77.2 [FiberContent] 3.2 [SugarContent] 34.7 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 10 sweet rolls [RecipeInstructions] To make Filling: After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon. Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch] greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking. Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze. To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla. To make Rapid Rolls: Preheat the oven to 400 degrees F. In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt. Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.
[Name] Canada Day Burgers With Thousand Island Sauce [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-06T14:42:00Z [Description] Make and share this Canada Day Burgers With Thousand Island 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/1938173/N5JqZiJfT4GUnIOORHls_90349H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1", "1", "4", "1/2", "4", "2", "2", "4"] [RecipeIngredientParts] ["shallot", "mayonnaise", "tomato ketchup", "fresh lemon juice", "Worcestershire sauce", "beef burgers", "red onion", "boston lettuce", "beefsteak tomatoes", "dill pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.5 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 418.9 [CarbohydrateContent] 30.3 [FiberContent] 2.0 [SugarContent] 8.9 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat barbecue to medium heat. Stir together shallot, mayonnaise, ketchup, baby dill pickles, lemon juice and Worcestershire sauce in small bowl. Cover and refrigerate until needed. Place frozen burgers on greased grill; close lid. Cook, turning once, until instant-read thermometer reads 160°F (71°C] when inserted sideways into burgers; about 10 to 12 minutes. Meanwhile, place red onion on greased grill and close lid. Cook, turning once, until grill-marked; about 6 to 8 minutes. Place buns, cut sides down, on greased grill and close lid. Cook until light golden; about 1 to 2 minutes. Divide lettuce among bottom halves of buns. Top with burgers, shallot mixture, red onion, tomatoes and sliced dill pickles (if using], dividing evenly. Sandwich with top halves of buns.
[Name] Churro Ice Cream Sundae [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5H [PrepTime] PT5M [TotalTime] PT5H5M [DatePublished] 2017-06-06T14:45:00Z [Description] Perfectly crispy and impeccably creamy, this dessert is a sweet summer treat. Paired with whipped cream, raspberries and pineapple, the cherry on top of this sundae is actually cinnamon-sugar for a delicious churro taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/9ZNBEtj0TICp1zuEQilk_90231H.jpg" [RecipeCategory] Dessert [Keywords] "Low Protein" [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", NA, "1", "1 1/3", "1 1/3"] [RecipeIngredientParts] ["ice cream", "eggs", "sugar", "cinnamon", "pineapple tidbits", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.2 [FatContent] 12.2 [SaturatedFatContent] 7.0 [CholesterolContent] 86.9 [SodiumContent] 192.3 [CarbohydrateContent] 45.5 [FiberContent] 4.6 [SugarContent] 27.1 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Line a rimmed baking sheet with plastic wrap. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms. Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours. Stir sugar and cinnamon in a small bowl. Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375°F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon. Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar. Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.
[Name] Portobello Mushroom BLTs [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-06T14:47:00Z [Description] These healthy Portobello mushroom BLTs are a delicious spin on your favourite sandwich, and are easily packed as a work lunch or enjoyed as a tasty last-minute dinner. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/iruGnnh6QXyZHlmERIfR_90300H.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "12", "2", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["olive oil", "portabella mushrooms", "tomatoes", "red onion", "arugula", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.2 [FatContent] 15.1 [SaturatedFatContent] 3.4 [CholesterolContent] 37.8 [SodiumContent] 722.3 [CarbohydrateContent] 27.0 [FiberContent] 2.3 [SugarContent] 6.4 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat half of the olive oil in a large frying pan over medium-high heat. Add turkey bacon, cooking slices for 4 to 5 minutes per side. Remove from heat. Add remaining olive oil and then add mushrooms, sautéing until just cooked. Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy.
[Name] The Stro Dog [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-06-06T14:50:00Z [Description] You can't go wrong with the classic hot dog, served up just like they do at the Rogers Centre. Created by Toronto Jays pitcher Marcus Stroman, the “Stro Dog” is sure to be a homerun with your t-ball star. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/8ElftROKQvqDC4LAucUW_90286H.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["red onion", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.8 [FatContent] 20.1 [SaturatedFatContent] 7.0 [CholesterolContent] 32.6 [SodiumContent] 1206.2 [CarbohydrateContent] 32.2 [FiberContent] 1.2 [SugarContent] 10.8 [ProteinContent] 12.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Caramelize onions in frying pan. Cook bacon until desired crispiness. Nestle a wiener and 1 bacon piece in each bun. Sprinkle caramelized onions, and drizzle with honey mustard and ketchup.
[Name] New York Strip Steak [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-06T14:53:00Z [Description] It's easy to see why so many top chefs prefer to cook with natural gas. Natural gas barbecues allow you to cook with more even, direct and precise heat. They're also energy efficient and hook up to your home's natural gas connection, meaning you can say goodbye to those frantic moments when you're low on propane and need to run out for a tank refill. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/avsRLDhxRIW3NMTt9XbF_90258H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "4", "4", "1/2", NA, NA] [RecipeIngredientParts] ["coffee", "brown sugar", "ground allspice", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 712.9 [FatContent] 41.2 [SaturatedFatContent] 16.6 [CholesterolContent] 215.5 [SodiumContent] 147.0 [CarbohydrateContent] 27.4 [FiberContent] 0.1 [SugarContent] 26.8 [ProteinContent] 54.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak. Prep grill for cooking over indirect heat. You'll need a medium-high temperature of around 350°F (180°C] to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat. Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness. Remove steaks from grill and let rest for five minutes before serving.
[Name] Bean and Fennel Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-06-06T14:56:00Z [Description] Packed with protein and fibre, this summery salad from Ontario Bean Growers makes a great lunch option or side dish for your next barbecue. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/6S65RW2wSG7FaAhrSsLC_90247H.jpg" [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/4", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["fennel", "snow peas", "dried cranberries", "raspberry vinegar", "honey", "olive oil", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.8 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 223.4 [CarbohydrateContent] 39.1 [FiberContent] 11.6 [SugarContent] 12.4 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine white pea beans, fennel, snow peas, red pepper, apricots and cranberries; set aside. Combine vinegar, orange juice concentrate, honey, oil and garlic; mix well. Pour dressing over white pea beans and vegetables; toss to coat. Cover and refrigerate for 1 hour or until ready to serve.
[Name] Sweet Pepper Poppers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-06T15:51:00Z [Description] Make and share this Sweet Pepper Poppers 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/Ug9sELinSCKhZTlB20OA_CCKEL408H_51186_2003.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", NA, "6", "1/4", "1", "1/2", "2"] [RecipeIngredientParts] ["bell peppers", "ricotta cheese", "fresh thyme leave", "panko breadcrumbs", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.9 [FatContent] 10.8 [SaturatedFatContent] 7.0 [CholesterolContent] 28.4 [SodiumContent] 170.4 [CarbohydrateContent] 12.6 [FiberContent] 2.9 [SugarContent] 4.5 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish. Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula. Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.
[Name] Three Cheese Caprese Calzone [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H55M [PrepTime] PT0S [TotalTime] PT2H55M [DatePublished] 2017-06-06T15:59:00Z [Description] Make and share this Three Cheese Caprese Calzone 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/VhkFm3WGTmtUp5z3ioiO_CCKEL213_Three-Cheese-Caprese-Calzone_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", NA, NA, "1", "1/2", "8", "1", NA, "1/4", NA, "1 3/4", "1", "2", "3", "4", "2", NA, "2", "1/2", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["Worcestershire sauce", "olive oil", "ricotta cheese", "parmesan cheese", "mozzarella cheese", "cracked black pepper", "fresh basil leaf", "tomato sauce", "warm water", "active dry yeast", "sugar", "olive oil", "bread flour", "salt", "olive oil", "onion", "crushed tomatoes", "garlic cloves", "sugar", "red pepper flakes", "cracked black pepper", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1068.8 [FatContent] 43.3 [SaturatedFatContent] 17.4 [CholesterolContent] 87.2 [SodiumContent] 2084.9 [CarbohydrateContent] 127.9 [FiberContent] 9.0 [SugarContent] 11.5 [ProteinContent] 42.5 [RecipeServings] nan [RecipeYield] 4 calzones [RecipeInstructions] For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes. For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil. Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions. On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets. For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze. Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut. Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape. Bake the calzones until the crust is golden and crisp, about 15 minutes. (See Cook's Note]. 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! (See Cook's Note]. Tomato Sauce: Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil. Cook's Notes: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you 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.
[Name] Jerk Jackfruit Tacos [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-06-06T16:37:00Z [Description] These jerk jackfruit tacos topped with mango guacamole are delicious! They’re meaty and filling, with the perfect combination of spiciness and coolness from the guacamole. If you want to impress someone with vegan food, these should be on the menu. Unlike tempeh and tofu, everyone likes jackfruit, making it an especially ideal ingredient for skeptical vegan eaters. This stuff is truly magical! Now that I’ve finally shared one jackfruit recipe, I plan on sharing many many more. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "3", "3", "1", "2", "3", "1", "6", "2", "1", "1", "1", "1", "1 1/2", "8", "2", "1 1/2", "1/4", "1/2", "2", "1/2"] [RecipeIngredientParts] ["red bell peppers", "yellow onion", "green onions", "garlic cloves", "habanero pepper", "ginger", "lime juice", "apple cider vinegar", "ground allspice", "nutmeg", "fresh thyme", "black pepper", "corn tortillas", "avocados", "mangoes", "red onion", "cilantro", "limes, juice of", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.8 [FatContent] 16.8 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1682.7 [CarbohydrateContent] 58.0 [FiberContent] 14.0 [SugarContent] 17.2 [ProteinContent] 8.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain the jackfruit in a colander. In a wide bowl, use a fork to pull the fibers apart. The jackfruit should have a texture reminiscent of pulled chicken. Place the jackfruit and chopped red pepper in a large pot or skillet with a lid, and set aside. Place the sauce ingredients (onion to bouillon] in a blender, and blend until it has become a smooth liquid. Pour the sauce over the jackfruit, and stir to coat. Place the pot on the stove, and bring contents to a simmer. Reduce heat to medium-low, cover the pot, and cook for 30 minutes. While the jerk jackfruit is cooking, make your mango guacamole. Place the guacamole ingredients in a mortar and pestle (or bowl and fork] and mash until your desired texture is reached. I like mine with some chunks in it. Set aside. Serve the jerk jackfruit inside of warmed corn tortillas and topped with mango guacamole.
[Name] Raw Chocolate Mousse Tart [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2017-06-06T16:42:00Z [Description] Ah, breakfast and dessert is served. A delicious, decadent and healthy chocolatey treat. It’s heaven with every bite. This is why I always seem so happy and energetic, people. I eat stuff like this! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/2", "10", "1/4"] [RecipeIngredientParts] ["avocados", "dates", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1156.0 [FatContent] 74.1 [SaturatedFatContent] 14.4 [CholesterolContent] 0.0 [SodiumContent] 311.1 [CarbohydrateContent] 124.6 [FiberContent] 30.8 [SugarContent] 83.8 [ProteinContent] 21.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a food processor add almonds and coconut, and blend until they’re all crumbled, about 10 seconds. Add chopped dates and pulse to combine. Remove the lid and scoop out about two tablespoons of the mixture. With your hand form it into a ball, if it sticks together without crumbling apart then the crust is ready. If it crumbles, place it back into the processor, add a teaspoon of maple syrup or another date, and pulse again. Cover a muffin pan with plastic wrap. Scoop out a couple of tablespoons of the crust mixture, and press it down into one of the muffin cups to form a tart shell. It should be about an inch deep. Repeat using the remaining crust mixture. Place avocado flesh, dates and cacao into a food processor. Blend until very smooth and creamy. This will take a few minutes. Add more dates or maple syrup to sweeten if necessary. When smooth, spoon some of the mousse into each of the tart shells. Place in the refrigerator to firm for at least 30 minutes. Enjoy!
[Name] Grilled Veggie Pizza [AuthorId] 2001386140 [AuthorName] Sweet Potato Soul [CookTime] PT15M [PrepTime] PT1H30M [TotalTime] PT1H45M [DatePublished] 2017-06-06T16:57:00Z [Description] Make and share this Grilled Veggie Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "3 1/2 - 4", "2", "2", NA, "1", "1", "1/2", "2", "3", "1/2"] [RecipeIngredientParts] ["sugar", "active dry yeast", "water", "white whole wheat flour", "all-purpose flour", "kosher salt", "olive oil", "cornmeal", "tomato sauce", "zucchini", "asparagus", "greens", "olive oil", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.0 [FatContent] 13.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 1001.5 [CarbohydrateContent] 56.5 [FiberContent] 9.6 [SugarContent] 4.1 [ProteinContent] 11.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the water, yeast, and sugar in a glass bowl, and stir well. Mix the flour and salt together in a mixing bowl. Make a well in the center of the bowl and pour in the yeast water. Stir well with a wooden spoon, and then knead the dough with your hands. Transfer the dough onto a floured workspace, and knead lightly to form the dough into a ball. Place the dough ball into another mixing bowl coated in a light layer of olive oil. Cover the mixing bowl with plastic wrap, or an equivalent to seal, and set aside for one hour to let the dough rise. Meanwhile prep your topping ingredients. Once the dough has nearly tripled in size, remove it from the mixing bowl, and knead it into a ball again. Cut the ball in half or quarter, and form them into smaller balls. Place each ball onto a plate, and cover with a slightly damp and clean kitchen towel. Allow to set for 10 minutes. Preheat the grill or oven to 500°. Flatten the dough into a thin pizza crust shape. The thinner the better. Top with your pizza topping: sauce, of course, always goes first. Transfer it to a hot and lightly greased grill and grill for 10-15 minutes. If baking, place the dough onto cornmeal (to prevent sticking], and bake for 10-15 minutes.
[Name] Miso Carbonara [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-06-06T20:24:00Z [Description] I love carbonara and miso, this is a modified version of the Miso Carbonara with Broccoli Rabe from Epicurious. I want to see the nutritional information for this recipe [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["12", "1", "1/2", "1", "3", "2", "1/2", "1", "4", "1/4", "1/4"] [RecipeIngredientParts] ["black kale", "peas", "onion", "eggs", "white miso", "Italian sausage", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 656.0 [FatContent] 24.3 [SaturatedFatContent] 7.5 [CholesterolContent] 171.8 [SodiumContent] 1068.7 [CarbohydrateContent] 81.4 [FiberContent] 4.1 [SugarContent] 5.7 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook spaghetti in a pot of salted water (add kale 3 minutes before spaghetti finish, add peas 1 minute before spaghetti finish]. In large skillet pre-heated skillet cook sausage until cooked. Remove from skillet leaving whatever grease in skillet. In same skillet, add oil if needed, cook onions and garlic until cooked. Turn burner off. When pasta and vegetables are cooked, remove from pot and put directly into skillet with onions and garglic. Save pasta water in pot. In heat proof bowl mix eggs, white miso and a pinch of salt and pepper until blended. Add about a ladle (1/4 cup] hot pasta water into bowl of egg mixture, put bowl over hot pasta water pot and keep whisking. Add meat back into skillet with onion, pasta and vegetables. Pour egg mixture and chili flakes (if using] into skillet and toss to combine. Add more pasta water to make sauce, to taste. Salt and pepper as needed. Serve immediately.
[Name] Topside Stew With Rice [AuthorId] 2001570648 [AuthorName] BobtailTeddy [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-06T21:06:00Z [Description] From my mum. A delicious stew preparation that does not mask the flavour of the beef. Served with rice. Apologies for the picture where you can barely see the meat, but I promise it's really nice! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001570648/Oajs7fMtTGaWCONOxzpT_unnamed.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["350", "2", "1", "2", "1", "1", "1", "1", "3", NA, "1", NA, "1", "1", "1", "1", NA] [RecipeIngredientParts] ["carrots", "onion", "garlic cloves", "white wine", "sherry wine", "paprika", "rosemary", "thyme", "cloves", "black pepper", "salt", "olive oil", "flour", "rice", "rice", "garlic clove", "bay leaf", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.4 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 130.4 [CarbohydrateContent] 96.6 [FiberContent] 4.7 [SugarContent] 6.5 [ProteinContent] 8.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Chop the onion, the garlic cloves and the carrots fairly thinly and sauté in the saucepan with a good amount of olive oil.", "Trim any excess fat off the topside, already in 1/2-inch thick slices. You might want to brown before adding it but I've found that it ends up equally well without doing so, however you prefer.", "Stir the flour into the saucepan, as a thickener, and soon after that add the cup of white wine or sherry. Add the salt and pepper.", "Put the topside in the saucepan with the rest of the ingredients. Heat up some water and pour it in to cover the topside fully. Add the thyme, rosemary and cloves.", "Cover the pot, cook at medium heat so that it is boiling constantly but nothing too vigorous. This should be ready in about an hour if you are preparing it in a normal saucepan. In a pressure cooker it shouldn't take as long. Keep adding water if the water level falls too much, and when it's almost done (you can tell because the meat should be very tender, soft and fairly easy to cut into even with a spoon], take the lid off to allow to reduce.", "About 10 minutes before the meat is ready (don't worry, it won't overcook], start preparing the rice. Heat up some olive oil in a pan. Gently squash the garlic clove and add it to the pan.", "Once it's golden, add the rice and stir around. Immediately add the same volume of water. Heat up some more water (again, one cup of water per cup of rice added] and add it to the rice. Add salt, pepper and a bay leaf. Lower the heat to medium so that it boils but doesn't get too vigorous.", "After 10-12 minutes, the rice should be ready. It should go fairly dry, the bottom can go very crispy but shouldn't burn. Serve the rice, discarding the bay leaf.", "Serve the topside with the sauce on top of the rice or next to it. You may wish to serve the meat only, then use a blender with all the carrot and onion to get a smooth (and somewhat thicker] sauce, to pour over the meat. I prefer it with all the pieces of onion and carrot." ]
[Name] Gerry's Carrot Cake [AuthorId] 1112666 [AuthorName] Gerry H. [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2017-06-06T21:07:00Z [Description] All I ever hear about this cake is that "it's the best carrot cake I have ever had." It is especially fun to hear that from those that call themselves carrot cake connoisseurs.
[Name] Hot Turkey Sausage Links Casserole [AuthorId] 310001 [AuthorName] Miss Tinkerbell [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-06-06T21:08:00Z [Description] Potatoes, hot turkey sausage and carrots equal a family pleasing concoction. It's spicy, flavorful, and simple to put together. My two sons and husband all liked this meal, which is a real accomplishment in and of itself! If spicy is not your thing, feel free to use mild or sweet sausage links in its place. Picture is of dish before being placed into oven [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/310001/nbKEL5jWSteApCJd1ogN_sausage.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Weeknight", "< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "fresh parsley", "potatoes", "pork sausage links", "fresh cilantro", "carrots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.5 [FatContent] 44.6 [SaturatedFatContent] 13.5 [CholesterolContent] 102.1 [SodiumContent] 936.2 [CarbohydrateContent] 40.2 [FiberContent] 5.6 [SugarContent] 3.1 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F (175C]. Grease the bottom of an 8X8X2inch baking dish with 1 TBS olive oil. On this layer the cubed cooked potatoes and sliced cooked carrots. Evenly distribute the sliced hot links. Top with parsley and cilantro. Drizzle with 1 tbsp of olive oil. Place in the pre-heated oven for 45 minutes. Serves 4.
[Name] One Pan - Taco Skillet [AuthorId] 2001406951 [AuthorName] pkay411 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-06T21:10:00Z [Description] Make and share this One Pan - Taco Skillet 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/2001406951/MNHatnSmCTQSQeMEuGwg_20170606_142946.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "1", "8", "8"] [RecipeIngredientParts] ["ground beef", "water", "diced tomatoes with green chilies", "whole kernel corn", "black beans", "flour tortillas", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.8 [FatContent] 16.5 [SaturatedFatContent] 7.1 [CholesterolContent] 53.4 [SodiumContent] 788.6 [CarbohydrateContent] 41.3 [FiberContent] 5.8 [SugarContent] 5.0 [ProteinContent] 22.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef in skillet, drain fat. Add pkg of chili seasoning mix, Tomato Soup, then half cup (or half can of water]. While slowly bringing to a boil, cut flour tortilla shells in one inch squares. A pizza cutter comes in handy to cut 2 at a time! Throw in shells. Add the can of tomatoes with green chilies, can of corn, beans (rinsed and drained] and 1/2 cup of cheese. Cover, bring down to low simmer. Stirring until well blended and tortillas have softened. Add remaining 1/2 cup of shredded cheddar. Serve hot with a heaping spoon of sour cream (if desired].
[Name] Sarah's Chocolate Chip Muffins [AuthorId] 2001563626 [AuthorName] Sarahfrank2004 [CookTime] PT17M [PrepTime] PT1H [TotalTime] PT1H17M [DatePublished] 2017-06-06T21:11:00Z [Description] These delicious muffins will make you want them everyday!! There moist fluffy and all around delicious!! Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001563626/mags3355QTGiLRe7LKEC_IMG_1407.JPG" [RecipeCategory] Breakfast [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 1/2", "1/2", "1", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["vanilla extract", "baking powder", "baking soda", "milk", "flour", "butter", "sugar", "eggs", "chocolate chips", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.3 [FatContent] 7.9 [SaturatedFatContent] 4.7 [CholesterolContent] 27.1 [SodiumContent] 192.5 [CarbohydrateContent] 25.7 [FiberContent] 1.0 [SugarContent] 14.2 [ProteinContent] 2.7 [RecipeServings] 24.0 [RecipeYield] 24 us [RecipeInstructions] ["Preheat your oven to 425 degrees", "Grease a 12 cup muffin pan or just use paper liners.", "In a large bowl put: flour, baking powder, baking soda, salt, and chocolate chips and set aside.", "In a medium bowl whisk together: melted butter, eggs, sugar, milk, and vanilla.", "Fold in dry ingredients to wet ingredients and mix.", "Put the batter in the prepared muffin tin and put it in the oven and bake for 5 minutes.", "Reduce the heat to 375 degrees and bake for 12 minutes or until toothpick comes out clean." ]
[Name] Kathleen Daelemans Crunch Granola Modified [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-06-06T21:34:00Z [Description] I'm allergic to nuts, seeds, coconuts and so many things....I need a granola recipe that doesn't have things I'm allergic to. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "1", "2", "1/2", "8", "1", "1/2", "1/4", "3/4", "3/4"] [RecipeIngredientParts] ["brown sugar", "water", "vanilla", "salt", "cinnamon", "nutmeg", "rolled oats", "quinoa", "cornmeal", "raisins", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.7 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 124.0 [CarbohydrateContent] 44.9 [FiberContent] 4.0 [SugarContent] 16.4 [ProteinContent] 5.6 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 275 degrees. Line 2 large sheet pans with parchment paper or non-stick foil. In a large microwave safe bowl mix sugar, water and salt until sugar dissolves. Microwave if needed until all dissolved. Add salt and vanilla. In a large bowl, mix oats, quinoa, chia seeds, cornmeal, cinnamon and nutmegs. Add sugar/water to bowl stir until well mixed. Spread onto pans and bake 45 minutes to 1 hour. Stir and rotate pans half way through. Add dried fruit last 5 minutes. Cool completely and store in airtight containers.
[Name] Old Fashion Macaroni and Cheese [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-06T21:51:00Z [Description] Make and share this Old Fashion Macaroni and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/18/87/Dy2uyTkSeWSkEhxNrzud_c7e9144c82648946047676778a6bad32.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "4", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["macaroni", "butter", "flour", "dry mustard", "salt", "water", "cheddar cheese", "cottage cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.6 [FatContent] 33.6 [SaturatedFatContent] 20.0 [CholesterolContent] 98.7 [SodiumContent] 910.2 [CarbohydrateContent] 49.0 [FiberContent] 2.0 [SugarContent] 4.3 [ProteinContent] 28.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees, butter large casserole dish.", "In a saucepan on stove melt butter then add flour to make roux. Add dry mustard and salt, stir well. Add milk and water. Stir until thickened being sure to beat out any lumps with a whisk. Remove from heat and mix in cheddar cheese, cottage cheese and sour cream.", "Mix in macaroni.", "Place mixture in baking dish, top with grated cheese and paprika.", "Bake for 40 minutes or until heated through, bubbling and cheese on top is melted." ]
[Name] Greek Kababs [AuthorId] 1363063 [AuthorName] emmalee1942 [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2017-06-06T23:20:00Z [Description] My original recipe contains all the Greek flavors I love. Because I am now cooking for just one I always cut the recipe in half and use my indoor grill pan. (I add 1/2 teaspoon liquid smoke to the marinade when I grill indoors.. The second serving goes well when with a vegetable medley, or it gets served on, or with, a Greek-type salad. Prep time includes marinating time. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Greek", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1", "3/4", "1/2", "1"] [RecipeIngredientParts] ["garlic clove", "lemon peel", "dried mint", "chicken breast", "red onion", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 8.0 [SaturatedFatContent] 2.3 [CholesterolContent] 54.5 [SodiumContent] 55.2 [CarbohydrateContent] 3.5 [FiberContent] 1.0 [SugarContent] 1.0 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix the Greek salad dressing, Greek yogurt, garlic, lemon strip, mint and chicken cubes in a zip-lock plastic bag, turn to coat chicken. Refrigerate at least 30 minutes.", "Heat an outdoor, or stove top, grill to medium-high heat. Remove chicken from marinade; discarding marinade. Alternately thread the chicken cubes and red onion wedges onto soaked bamboo skewers.", "Grill 8-10 minutes, until chicken tests done, turning frequently.", "At the same time grill the lemon halves, cut-side down. Using a lemon press, squeeze the hot lemon juice over the kababs just before serving over Orzo, Couscous, or Lemon-Dill Rice and Tzatziki sauce on the side." ]
[Name] SOUR CREAM DINNER ROLLS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-06-06T23:32:00Z [Description] Make and share this SOUR CREAM DINNER ROLLS recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/6xxs0q49QDimC8bSZoS5_sour%20cream%20rolls.jpg" [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["600", "3", "1 1/2", "200", "100", "200", "1", "7", "1", "1/4"] [RecipeIngredientParts] ["plain flour", "baking powder", "salt", "sour cream", "canola oil", "milk", "sugar", "dried yeast", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.5 [FatContent] 6.5 [SaturatedFatContent] 1.5 [CholesterolContent] 11.7 [SodiumContent] 201.6 [CarbohydrateContent] 25.6 [FiberContent] 1.1 [SugarContent] 0.9 [ProteinContent] 4.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] lightly grease 2 x 12 hole muffin tins. in a jug, mix the warm milk, sugar and yeast. put aside. in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream. add the yeast mix to the flour mix and stir to combine. tip onto a lightly floured board and knead until smooth. heat oven to 190 Celsius. divide the dough into 72 x 15 gram pieces and roll each piece into balls. place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes. brush each roll with the beaten egg yolk and sprinkle with sesame seeds. cook for 10 - 15 minutes or until golden. serve warm. NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.
[Name] BLUEBERRY COOKIES...with Lemon Filling [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-06-06T23:45:00Z [Description] Make and share this BLUEBERRY COOKIES...with Lemon Filling recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/4cMDJ28eRRfYNXAbbGUw_blue%20colour.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Fruit", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["100", "2/3", "1", "2", "1 1/2", "1/2", "1/2", "1", "1", "1 1/2", "2", "1", "3"] [RecipeIngredientParts] ["butter", "sugar", "vanilla", "eggs", "plain flour", "bicarbonate of soda", "salt", "blueberries", "plain flour", "icing sugar", "butter", "lemon", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.7 [FatContent] 7.7 [SaturatedFatContent] 4.6 [CholesterolContent] 43.1 [SodiumContent] 190.6 [CarbohydrateContent] 32.7 [FiberContent] 0.7 [SugarContent] 21.8 [ProteinContent] 2.4 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line 2 large baking trays with baking paper. coat the blueberries with the extra 1 tablespoon of flour. put aside. using an electric mixer, cream the butter and sugar until light and fluffy. add the eggs one at a time beating well after each addition. add the vanilla. add the flour, salt and bicarb. beat until well combined. stir in the blueberries. place heaped teaspoons of mix onto the baking trays. leave a little room for spreading. cook for approx 10 -15 minutes or until golden. cool on trays. fill. mix the icing sugar, butter and rind together with enough lemon juice to make a spreadable paste. place 1/2 the biscuits upside down and divide the filling evenly between them. spread to cover then sandwich together with the other half of the biscuits. dust with icing sugar to serve. NOTE: you can use fresh or frozen blueberries.
[Name] Beef Stew With Red Bell Pepper [AuthorId] 2001570648 [AuthorName] BobtailTeddy [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-06-07T20:14:00Z [Description] Own creation, because I had a pepper that I wanted to use up, no almonds... and the result was marvellous! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001570648/M8gJvEsITfuKcbGh7dWY_IMG_20170514_195938.jpg" [RecipeCategory] Stew [Keywords] ["Meat", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["350", "1", "1", "1/2", "2", "1", "3", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["stewing beef", "onion", "garlic clove", "red bell pepper", "potatoes", "white wine", "sherry wine", "cloves", "salt", "black pepper", "thyme", "rosemary", "bay leaf", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.3 [FatContent] 8.3 [SaturatedFatContent] 3.5 [CholesterolContent] 112.0 [SodiumContent] 240.2 [CarbohydrateContent] 49.0 [FiberContent] 6.7 [SugarContent] 6.4 [ProteinContent] 43.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Brown the diced beef in olive oil in the saucepan and leave aside for later.", "Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, sauté the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently.", "Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid]. Now it's the moment (OPTIONAL] to emulsify it with a blender.", "Add the thyme, the rosemary, the bay leaf and the cloves.", "Add the meat and the potato (chopped chunky], cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes.", "Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper." ]
[Name] Balsamic Glazed Salmon [AuthorId] 2001572301 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-06-07T20:15:00Z [Description] Make and share this Balsamic Glazed Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1", "1", "1", "4", NA, "2"] [RecipeIngredientParts] ["white wine", "honey", "Dijon mustard", "rosemary", "garlic clove", "salmon fillets", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.8 [FatContent] 9.8 [SaturatedFatContent] 1.6 [CholesterolContent] 77.4 [SodiumContent] 177.5 [CarbohydrateContent] 15.0 [FiberContent] 0.2 [SugarContent] 13.6 [ProteinContent] 34.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Allow salmon to rest 10 minutes at room temperature. In medium saucepan combine vinegar, wine, mustard, honey, rosemary, and garlic. Bring to boil then simmer over low heat to allow it to thicken. Remove from heat after thickened. Season both sides of each salmon fillet with salt and pepper. Heat a large non stick skillet over medium to high heat and add the canola oil. Add 2 salmon fillets once pan and oil are hot. Cook one side from 3-5 minutes or until brown and carefully flip over and brown the other side for another 3-5 minutes or until salmon is completely cook through. Drizzle the glaze over the salmon and serve.
[Name] Beard up & Cook: Pico De Gallo [AuthorId] 2001573112 [AuthorName] Beard C. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-07T20:15:00Z [Description] Pico De Gallo, or Salsa Fresca, is a delicious, flavorful topping for many dishes. I thoroughly enjoy it on tacos and burrito bowls. The best thing about it is how easy it is to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001573112/KGiGRhA3R7KAOl3Gn1xp_6f97ee_9f2a4f85fda043c7b77d0976f2910923~mv2.webp" [RecipeCategory] Sauces [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["lime, juice of", "lime, zest of", "cherry tomatoes", "red onion", "bell pepper", "garlic", "cilantro", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 29.8 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 6 1/4 cup servings [RecipeInstructions] Prepare all ingredients according to preference. combine all ingredients in a bowl, mix well and let chill for at least 30 minutes for flavors to meld.
[Name] Asian Shredded Beef [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-06-08T00:24:00Z [Description] Make and share this Asian Shredded Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "6", "6", "1/2", "1/2", NA] [RecipeIngredientParts] ["boneless beef roast", "Chinese five spice powder", "garlic powder", "ketchup", "honey", "soy sauce", "hoisin sauce", "cooked white rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.1 [FatContent] 13.2 [SaturatedFatContent] 5.1 [CholesterolContent] 200.2 [SodiumContent] 2074.5 [CarbohydrateContent] 32.6 [FiberContent] 1.0 [SugarContent] 26.9 [ProteinContent] 69.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use a 6 slow cooker. Trim any visible fat from the meat, and plop it into your stoneware. Sprinkle the dried spices directly onto the meat, and top with the ketchup and honey. Pour in the soy and hoisin sauces. Cover and cook on low for 8-9 hours, or until the meat shreds easily with a fork. Serve over cooked white rice.
[Name] Ebi Chili [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2017-06-08T03:22:00Z [Description] Ebi Chili is one of those Japanese dishes which has Chinese influence. It is a shrimp or prawn dish with a sweet and spicy sauce. It’s an easy recipe and a favorite bento ingredient for many kids. For this dish I’ve used fresh prawns which needed to be cleaned well before cooking. You can also use frozen shrimps or prawns, just make sure to defrost it before using. In this recipe, the cooking time is only 3 minutes which makes it a perfect go to recipe in case of kitchen emergencies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/hUO1HRNsR8CefLm74g7C_ebi%20chili.JPG" [RecipeCategory] Japanese [Keywords] ["Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["12", "1/2", "1", "1", "1", "1/4", "1", "1", "1", "1", "1", "1/4", "1", "1", "3 -4", "5"] [RecipeIngredientParts] ["large shrimp", "salt", "cornstarch", "ginger", "garlic clove", "scallion", "chili bean paste", "tomato ketchup", "sake", "vinegar", "water", "salt", "sugar", "cornstarch", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 52.9 [SodiumContent] 1196.8 [CarbohydrateContent] 10.8 [FiberContent] 0.4 [SugarContent] 4.0 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the prawns in a bowl then add about half a teaspoon of salt, a tablespoon of cornstarch and a tablespoon of water. Mix well with your hands to clean the prawns then rinse it with cold running water. Dry the prawns using paper towels. Finely mince the ginger and garlic. For the scallion, make several cuts along its length then chop it finely. In a bowl, combine the sauce ingredients: a teaspoon of doubanjiang, a tablespoon of tomato ketchup, a teaspoon of sake, a teaspoon of vinegar, a tablespoon water, quarter teaspoon salt, a teaspoon of sugar and a teaspoon of cornstarch then mix until all the ingredients are well combined. Add the minced ginger, garlic and scallions to the sauce then mix well. In a microwave-safe bowl, put the prawns then evenly pour the sauce mixture on top. Cover or wrap with a microwave-safe cling wrap then cook in the microwave for 3 minutes using 600W. Remove the dish from microwave then mix. Tear some green lettuce into serving pieces then place on a serving plate. Pour over the ebi chili on top of the green lettuce then serve with some sprouts on top.
[Name] Steamed Chicken Curry With Kabocha [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2017-06-08T03:34:00Z [Description] This is a simple and easy lunch or dinner recipe for chicken curry with kabocha pumpkin and eggplants. It’s delicious and the ingredients used are simple and easy to find. It’s a great way to incorporate vegetables with meat in a dish so you get a well-balanced meal for your kids and the whole family. This dish is very easy to make and is ready in less than 10 minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/MCwPfNAQcGl7Fa7YSsAA_steamed%20chicken%20curry.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["10", "200", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["chicken wings", "Japanese pumpkin", "eggplant", "curry powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.8 [FatContent] 40.0 [SaturatedFatContent] 11.2 [CholesterolContent] 190.4 [SodiumContent] 555.9 [CarbohydrateContent] 2.7 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 46.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash the chicken pieces well then dry it with paper towels. For this recipe, I’ve used chicken wingettes which can be cooked evenly in a microwave because of its flat shape. In a small bowl, combine the curry powder and salt. Toss it to the chicken pieces then coat evenly then marinate for about 20 minutes. Slice the eggplant in half along its length then slice it into several pieces diagonally. Soak in water to prevent it from browning. Use a knife to remove the seeds of the kabocha. Cut in half along its width then slice into several pieces with about half a centimeter thick. Put the chicken in a microwave-safe bowl then evenly distribute the vegetables on top. Then, pour over the chicken stock. Cover the bowl or wrap it with a microwave-safe cling wrap. Cook in the microwave for about 7 minutes using 600W. Remove the bowl from the microwave then serve the steamed chicken curry with rice.
[Name] Sweet and Sour Pork [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2017-06-08T03:45:00Z [Description] With this quick and easy microwave recipe for the sweet and sour pork you can skip taking it out from your favorite Chinese resto and try this fake-out recipe at home instead. It saves you tons of cooking time in the kitchen plus this recipe is healthier without the use of oil. The stove-top recipe for sweet and sour pork, requires the pork to be deep-fried but for this microwave recipe, there is no need for that process so it’s much easier. The cooking time is also less than 10 minutes so there is really no need for take out. Try and enjoy this delicious recipe at home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/vrJfDAXmTI2QGvjULOeH_sweet%20and%20sour%20pork.jpg" [RecipeCategory] Pork [Keywords] ["Onions", "Peppers", "Vegetable", "Meat", "Chinese", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["200", "1", "1", "1", "1", "1", "1", "30", "2", "2", "1", "1", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["pork", "salt", "pepper", "yellow onion", "green pepper", "shiitake mushroom", "bamboo shoots", "tomato ketchup", "water", "vinegar", "soy sauce", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.8 [FatContent] 11.9 [SaturatedFatContent] 3.5 [CholesterolContent] 84.0 [SodiumContent] 816.4 [CarbohydrateContent] 20.3 [FiberContent] 3.6 [SugarContent] 12.8 [ProteinContent] 30.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the pork with a pinch of salt and a pinch of pepper then mix well. Cut the onion in half then slice it thinly. Remove the head part and seeds of the Japanese peppers then slice it into cubes. For the shiitake, separate the head from the stem then slice each part thinly. In a small bowl, combine the ingredients for the sweet and sour sauce which are: 2 tablespoons of tomato ketchup, 2 tablespoons of water, a tablespoon of vinegar, a tablespoon of soy sauce, half a tablespoon of sugar, a teaspoon of sesame oil and half a teaspoon of chicken stock powder. Mix the ingredients well until well combined. In a bowl, combine the pork, vegetables and the sweet and sour sauce then mix well. I’ve also added about 30 grams of sliced bamboo shoots. Cover or use a microwave-safe cling wrap to cover the bowl. Cook in the microwave for 6 minutes using 600W. Remove the bowl after 6 minutes then mix well. Dissolve half a tablespoon of cornstarch with a tablespoon of water then pour over the pork. Mix all the ingredients well. Put back the cover or cling wrap then further cook in the microwave for 1 minute and 30 seconds using 600W. Remove from the microwave then mix. Transfer to a serving plate then you cans serve.
[Name] Shrimp Curry Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-06-08T04:42:00Z [Description] This is a sandwich toast which as a shrimp filling and a delicious combination of grated carrot and mild curry spread. There’s a lot of spices in this sandwich so it’s going to be an exciting sandwich toast to whoever you might be preparing it for. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/T3Fu5lntQsqOeFTzA1LI_shrimp%20curry%20toast.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "1", "1", "1/3", "2", "1/4", "1/2", "1", "1", "4", "30", "1"] [RecipeIngredientParts] ["shrimp", "sake", "garlic clove", "carrot", "mayonnaise", "parsley", "curry powder", "salt", "pepper", "cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.6 [FatContent] 12.7 [SaturatedFatContent] 3.7 [CholesterolContent] 72.6 [SodiumContent] 762.3 [CarbohydrateContent] 27.9 [FiberContent] 1.4 [SugarContent] 2.2 [ProteinContent] 13.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the shrimps in a microwave-safe bowl then add a pinch of salt and a pinch of pepper. Add a teaspoon of sake then mix well. Cover the bowl or wrap it with a microwave-safe cling wrap then cook in the microwave for 2 minutes using 600W. Grate a clove of garlic and about a third piece of carrot. Put the grated grated garlic and carrot in a bowl then add 2 tablespoons of mayonnaise, quarter teaspoon of dried parsley, half a teaspoon of curry powder and a pinch of salt and a pinch of pepper. Mix the ingredients well until it is well-combined. Cut out the crust of the bread on its four sides if you prefer. Spread the curry mixture evenly on two slices of bread. Next, distribute the shrimps evenly on top of the bread. Top the shrimp with shredded cheese. Preheat your sandwich maker. Toast the sandwich until it is brown and crispy which usually takes about 5 minutes. Remove the sandwiches from the sandwich maker then slice before serving.
[Name] Cherry Cream Cheese Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-08T12:56:00Z [Description] Make and share this Cherry Cream Cheese 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/1802649943/5U1hu650Rcevv3wRJlna_EC_Cherry%20cream%20cheese%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Cherries", "Fruit", "< 60 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["350", "1", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/4", "1 1/2", "220", "1/4", "1"] [RecipeIngredientParts] ["fresh cherries", "all-purpose flour", "brown sugar", "baking powder", "baking soda", "egg", "sour cream", "buttermilk", "vanilla extract", "cream cheese", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.4 [FatContent] 13.7 [SaturatedFatContent] 5.5 [CholesterolContent] 56.4 [SodiumContent] 154.2 [CarbohydrateContent] 27.5 [FiberContent] 0.9 [SugarContent] 18.3 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare the cake layer by whisking together the flour, sugar, baking powder, and baking soda in a medium bowl. In a separate bowl, beat together the egg, sour cream, buttermilk, oil, and vanilla just until combined. Add dry ingredients gradually to the wet and beat to combine. Set aside. Prepare the cream cheese layer by beating the cream cheese until smooth. Add the sugar and egg; beat just until combined. To assemble the cake, spread half of the cake batter into the greased and floured loaf pan. Spread half of the cream cheese mixture over the cake batter. Sprinkle evenly with half the cherries. Add remaining cake batter and then the remaining cream cheese. Sprinkle the remaining cherry halves over the top. Bake in the oven at 180°C for 40-45 minutes or until toothpick inserted into the middle comes out clean. Let cake cool for 5-8 minutes at room temperature before removing to a wire rack to cool completely.
[Name] Brownie Crackers [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-06-08T17:39:00Z [Description] Make and share this Brownie Crackers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "2", "1/3", "1/4", "1", "1/2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "dark brown sugar", "vanilla extract", "all-purpose flour", "cocoa powder", "baking soda", "salt", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.1 [FatContent] 21.7 [SaturatedFatContent] 13.6 [CholesterolContent] 40.7 [SodiumContent] 432.8 [CarbohydrateContent] 45.5 [FiberContent] 3.2 [SugarContent] 34.8 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375ºF. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place 1-inch of water in a small saucepan and place over medium heat until simmering. In a medium, heatproof bowl, add the butter, chocolate, sugar, dark brown sugar, and vanilla. Place on top of the simmering water and allow to melt. Stir until smooth. Remove and allow to cool to room temperature, about 5 minutes. Stir in egg whites. In a medium bowl, add the flour, baking soda, cocoa powder and salt and whisk to combine. Add the flour mixture to the wet mixture. Stir until smooth. Pour batter onto the prepared baking sheet and spread to 1/4-inch thick. Sprinkle with sea salt. Place in the oven and bake for 15 minutes until dry and crisp. Remove from the oven and allow to cool completely. Break the brownie brittle into pieces and serve. Tip: Store in a zip-top bag for up to 1 week. Perfect as a snack dipped in milk!
[Name] Burst Tomatoes and Bacon [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-08T22:17:00Z [Description] Make and share this Burst Tomatoes and 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/FXQA6cwDRDylimeAmroA_CCNKN104H_199183_673020.JPG" [RecipeCategory] Breakfast [Keywords] ["Pork", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2"] [RecipeIngredientParts] ["bacon", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.5 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 74.1 [CarbohydrateContent] 5.8 [FiberContent] 1.8 [SugarContent] 3.9 [ProteinContent] 2.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a cast-iron pan over medium heat, add the bacon and cook until crisp, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon fat from the pan. Add the tomatoes and swirl them around the pan so they are fully coated in the bacon fat and glossy; add more bacon fat if needed. Cook the tomatoes until they are plump and about to burst, about 5 minutes. Remove to a serving dish and crumble the bacon on top. Serve immediately.
[Name] Tres Leches Bread Pudding [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H15M [PrepTime] PT0S [TotalTime] PT4H15M [DatePublished] 2017-06-08T22:24:00Z [Description] Make and share this Tres Leches Bread Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/jWVPGmSbSfedXP4T6Zdx_CCKEL210_Tres-Leches-Bread-Pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "2 1/4", "1", "1", "1/2", "1", "1", "1", "9", "1", "3/4", NA, "3/4", "8", "1/2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "evaporated milk", "sugar", "vanilla extract", "ground cinnamon", "kosher salt", "sugar", "unsalted butter", "buttermilk", "light corn syrup", "vanilla extract", "ground cinnamon", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 782.7 [FatContent] 34.9 [SaturatedFatContent] 16.4 [CholesterolContent] 303.7 [SodiumContent] 868.2 [CarbohydrateContent] 99.3 [FiberContent] 2.8 [SugarContent] 64.9 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Coat the insert of a slow cooker with nonstick spray. Line the insert with aluminum foil for easy removal, letting some foil overhang for handles. Meanwhile, in a large mixing bowl, whisk together the whole milk, sweetened condensed milk, evaporated milk, sugar, vanilla, cinnamon, salt and egg yolks. Toss in the cubed bread and the almonds and mix to coat all the bread. Add the mixture to the slow cooker, cover and cook on low until the center of the bread pudding is set, about 4 hours. Remove the lid and cool. Use the foil handles to lift the bread pudding from the slow cooker. Drizzle individual servings with Cinnamon Sugar Sauce and top with freshly whipped cream. Cinnamon Sugar Sauce: In a heavy-bottomed saucepan, combine the sugar, butter, buttermilk, corn syrup, vanilla and cinnamon and salt and bring to a boil over medium-high heat. Remove from the heat and slowly add the baking soda. At first the sauce will bubble up, just keep stirring. Sauce will thicken as it cools. Cook's Note: This syrup is a great addition to pancakes, waffles or any dessert.
[Name] Turkey Roast Dip With Melted Gruyere [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6H25M [PrepTime] PT0S [TotalTime] PT6H25M [DatePublished] 2017-06-08T22:31:00Z [Description] Make and share this Turkey Roast Dip With Melted Gruyere 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/33186/06VC9R0vQmevAve3RBHQ_CCKEL201_Turkey-Roast-Dip-with-Melted-Gruyere_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", NA, "1", "1/2", "3", "1", "6", "12"] [RecipeIngredientParts] ["unsalted butter", "fresh thyme leave", "fresh rosemary", "cracked black pepper", "onion", "low sodium chicken broth", "Worcestershire sauce", "turkey breast", "French baguettes", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 843.8 [FatContent] 41.1 [SaturatedFatContent] 18.9 [CholesterolContent] 224.3 [SodiumContent] 741.5 [CarbohydrateContent] 40.7 [FiberContent] 2.1 [SugarContent] 3.8 [ProteinContent] 74.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside. Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife. For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown. Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.
[Name] Vanilla Bean Lemonade [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-08T22:35:00Z [Description] Make and share this Vanilla Bean 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/uuCGngSSNSWaQjDnp6iG_CCKEL204_Vanilla-Bean-Lemonade_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "2", "8", NA, NA, NA, "3/4", "3/4"] [RecipeIngredientParts] ["fresh lemon juice", "vanilla bean paste", "sparkling water", "fresh basil", "mint leaf", "lemon slice", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.5 [CarbohydrateContent] 20.9 [FiberContent] 0.1 [SugarContent] 19.5 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.", "To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.", "Simple Syrup:", "In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool." ]
[Name] Rustic Fall Vegetable Soup [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-06-08T22:38:00Z [Description] Make and share this Rustic Fall Vegetable Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uQNzldBhR86OF0y4Cfx5_CCKEL109L_3021.jpg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1", "4", NA, NA] [RecipeIngredientParts] ["butter", "olive oil", "yellow onion", "garlic clove", "zucchini", "sweet potato", "orzo pasta", "crushed tomatoes", "dried thyme leaves", "dried rosemary", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.8 [FatContent] 5.4 [SaturatedFatContent] 2.5 [CholesterolContent] 7.6 [SodiumContent] 383.7 [CarbohydrateContent] 44.1 [FiberContent] 6.5 [SugarContent] 4.6 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large heavy-bottomed pot, heat the butter or oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the garlic and saute until golden brown. Add the winter squash, zucchini, sweet potato, orzo, canned tomatoes, thyme, rosemary, and broth. Simmer until the vegetables are soft and cooked through, about 30 minutes. Season the soup with salt, and black pepper, to taste. Serve with sliced crusty bread.
[Name] Watermelon, Ginger and Lime Granita [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-06-08T22:46:00Z [Description] Make and share this Watermelon, Ginger and Lime Granita 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/53/19/06/QjwNujpqTeWMzZrJh9h7_CCKEL202L_2014.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/NsCJCc4vSQ2EjOnswq7L_CCKEL202_Watermelon-Ginger-and-Lime-Granita-2_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Beverages [Keywords] ["Lime", "Citrus", "Melons", "Fruit", "Summer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "6", "1/2", "1", "2", NA] [RecipeIngredientParts] ["fresh lime juice", "seedless watermelon", "sugar", "lime", "ginger", "fleur de sel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.9 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 45.5 [FiberContent] 1.4 [SugarContent] 39.8 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a blender, blend the lime juice and watermelon together, creating watermelon water. Strain the liquid through a fine mesh strainer to remove any seeds. Place 1/2 cup of the watermelon water into a saucepan and add the sugar, lime zest and ginger coins. Bring the mixture to a simmer to dissolve the sugar and infuse the liquid with the ginger and lime flavor. Set aside to cool. Add the grated ginger to the remaining watermelon water. Once the syrup is cool, remove the ginger coins and mix into the watermelon water. Pour the mixture into a 9 by 13-inch glass baking dish. Place the dish into the freezer to chill. Every 30 minutes, scrape the mixture with a fork to break up the ice crystals and to keep it light and fluffy. Continue scraping every 30 minutes for at least 2 hours. Scrape the granita into elegant glasses and sprinkle with fleur de sel. Cook's Notes: Taste your watermelon, this will tell you how much sugar to add to your simple syrup. The fork helps to create ice crystals that will help give you a slushy consistency.
[Name] Instant Pot Korean Beef [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-06-09T03:28:00Z [Description] Make and share this Instant Pot Korean Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["lean ground beef", "garlic clove", "brown sugar", "reduced sodium soy sauce", "ground ginger", "crushed red pepper flakes", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.8 [FatContent] 13.6 [SaturatedFatContent] 4.9 [CholesterolContent] 73.7 [SodiumContent] 610.1 [CarbohydrateContent] 15.2 [FiberContent] 0.2 [SugarContent] 13.6 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Turn on Instant Pot to saute. Heat until it says \"HOT\". Add the sesame oil. Once the oil is hot, add the ground beef and garlic, stirring until the beef is mostly cooked. Add the brown sugar, soy sauce, ground ginger and crushed red pepper flakes; mix well. Turn off the Instant Pot, then lock on the lid. Cook for 5 minutes on manual, then let the pressure release naturally. Serve over rice with green onions on top.
[Name] Meatloaf [AuthorId] 2001067469 [AuthorName] Anonymous [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-06-09T20:08:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "5", "10", "1/4", "1", "1/2", "1/4", "1/4", "3", "3", "1/2", "1 1/2", "2", NA, NA, NA, "3", "3", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "garlic cloves", "nutmeg", "oatmeal", "parsley", "chives", "thyme", "milk", "eggs", "kosher salt", "fresh ground pepper", "butter", "provolone cheese", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.8 [FatContent] 34.3 [SaturatedFatContent] 9.6 [CholesterolContent] 149.3 [SodiumContent] 764.9 [CarbohydrateContent] 31.6 [FiberContent] 5.6 [SugarContent] 4.1 [ProteinContent] 21.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. In a large sauté pan, heat the olive oil over medium high heat. Add the onion and cook until caramelized, about 6 minutes, and then season it with 1 teaspoon salt and ¼ teaspoon black pepper. Add the garlic and cook for a minute more. Remove half of the onion and garlic mixture and set that aside to cool. Add the spinach and red chile flakes to the half remaining in the pan, and toss with tongs until the spinach is wilted. With a microplane, finely grate ¼ teaspoon of the nutmeg over the spinach. Set aside to cool. Place breadcrumbs, oatmeal, and chopped herbs in a small bowl. Pour milk over top. Let sit while you mix the meat. In a large bowl, combine the ground meat, cooled onion mixture, and the egg. Season well with salt and freshly ground pepper. Add the soaked breadcrumb mixture and combine well. You could use a spoon for mixing, but it’s easier to just use your hands. Once the mixture is combined, lay a one-inch layer of the meatloaf mixture on the bottom of a loaf pan. Pat it down so it reaches the corners, and allow it to come up the sides a bit. You will fill this cavity with the filling. Next, lay the cooled sautéed spinach over the meat mixture leaving a ½-inch border of meat around the spinach. Top the spinach with the cheese sticks lengthwise in the pans, forming a stripe in the center that runs the length of the pan. Next sprinkle the pine nuts over each stripe of cheese. Top with the remaining meat mixture and pat down. You want to be sure the top of the meat mixture meets the bottom meat mixture along the sides. Pat the top of the loaf so it’s flat and even. Then coat with the seedy mustard. Bake for an hour or until an instant read thermometer reads 150 when inserted in the center.
[Name] Goat Curry [AuthorId] 678714 [AuthorName] Hobittual [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-06-09T20:12:00Z [Description] Goat Curry. Don't be afraid of eating goat. It make THE BEST curry. Do use it on the bone, cooked in a pressure cooker it will be excellent. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "2", "45", "50", "5", "5", "6", "3", "6", "2 1/2", "600", "3", "2", "30", "30"] [RecipeIngredientParts] ["onions", "ghee", "cinnamon sticks", "ginger paste", "garlic paste", "cardamom pods", "black peppercorns", "salt", "water", "cloves", "fresh green chilies", "green coriander", "curry paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.3 [FatContent] 13.5 [SaturatedFatContent] 7.1 [CholesterolContent] 96.3 [SodiumContent] 415.9 [CarbohydrateContent] 16.1 [FiberContent] 4.1 [SugarContent] 7.5 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a pressure cooker. Add Red Chilies, Cinnamon Stick, Cardamom Pods, Black Peppercorns, Cloves, fry 2 minute. Add sliced Onions, fry 5 minutes. Add Garlic and Ginger Paste. Add Goat Meat and brown for 5 minutes. Add Salt and Water. Cook in Pressure Cooker for 25 minutes. Add Curry Paste and cook until thick. Serve with Paratha or Pilau rice.
[Name] Cranberry Oatmeal Chocolate Chip Cookies [AuthorId] 2001574437 [AuthorName] David [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-06-09T20:13:00Z [Description] Make and share this Cranberry Oatmeal Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1 1/2", "1", "1 1/4", "3/4", "1 1/2", "1 1/2", "6", "1"] [RecipeIngredientParts] ["butter", "dark brown sugar", "light brown sugar", "egg", "vanilla", "flour", "oatmeal", "salt", "baking powder", "baking soda", "chocolate chips", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.5 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 17.9 [SodiumContent] 214.6 [CarbohydrateContent] 21.0 [FiberContent] 1.2 [SugarContent] 13.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 24 Cookies [RecipeInstructions] Cream together butter and sugars using electric hand mixer – add egg and beat – then add vanilla and beat. Mix all dried ingredients in separate bowl – except cranberries and choc bits. Slowly add the dry ingredients to wet mixture – using electric hand mixer – once mixed – stir in cranberries and choc bits. Bake at 350* for 10 minutes or so.
[Name] Chewy Sugar Cookies! [AuthorId] 2001570153 [AuthorName] kendallbartosh14 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-06-09T20:13:00Z [Description] These soft and chewy sugar cookies are for any holiday! This no-chill dough sugar cookie recipe is full of simple ingredients and comes together quickly! [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "1/2", "2 1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "egg", "vanilla extract", "all-purpose flour", "baking soda", "baking powder", "salt", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.2 [FatContent] 19.2 [SaturatedFatContent] 11.9 [CholesterolContent] 67.4 [SodiumContent] 309.4 [CarbohydrateContent] 49.1 [FiberContent] 0.8 [SugarContent] 25.2 [ProteinContent] 4.0 [RecipeServings] 10.0 [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350 degrees and line a baking sheet with parchment paper (or coat with baking spray]. In a large bowl, cream butter and sugar together until light and fluffy, about 1 minute. Add in the egg, vanilla extract, and almond extract; beat until combined. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again. Roll dough into 1\" balls, and roll in sugar. Place on baking sheet, about 2\" apart. Bake for 10-11 minutes, or until cookies have set. Allow to cool. Enjoy! Feel free to frost them or cover them with a glaze, if desired.
[Name] Unstuffed Cabbage Rolls [AuthorId] 2001541680 [AuthorName] Suzy Q Jeepgirl [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-09T20:13:00Z [Description] Make and share this Unstuffed Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "1", "1", "1", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "turkey", "onion", "garlic clove", "cabbage", "diced tomatoes", "tomato sauce", "water", "ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.9 [FatContent] 14.1 [SaturatedFatContent] 5.0 [CholesterolContent] 73.7 [SodiumContent] 692.1 [CarbohydrateContent] 17.0 [FiberContent] 5.7 [SugarContent] 10.1 [ProteinContent] 26.3 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves 6 - 8.
[Name] Rice Porridge/Ramadan Porridge/Rice Kanjee [AuthorId] 2001574822 [AuthorName] Saleema Amza [CookTime] PT50M [PrepTime] PT6H [TotalTime] PT6H50M [DatePublished] 2017-06-09T20:14:00Z [Description] When I returned back from school with a parched throat, I was always greeted by the aroma of caramelized onion with ginger and garlic paste along with pandan (screw pine) and curry leaves. My mother along with other ladies made porridge in huge pot to donate to the mosque and share with relatives and neighbours during Ramadan. People took turns making the porridge to donate to the mosque so it was always made in big batches. I miss my home now and to relive the memories, I make this dish it at home quite a few times during Ramadan As rice is a staple in Sri Lanka, porridge is usually made with soaked rice, fresh coconut milk and spices. Sometimes moringa leaves/ chicken/ beef is added to make it wholesome. Some opt to add maldive fish chips which is a delicacy in Sri Lanka. Maldive fish is smoked and dried tuna. [Images] character(0) [RecipeCategory] Easy [Keywords] "From Scratch" [RecipeIngredientQuantities] ["1", "2", "3", "1", "200", "2", "4", "2", "3", "3", "3", "2", "1", "2", "1", "200", "1", "1"] [RecipeIngredientParts] ["white rice", "rice", "water", "fenugreek seeds", "beef", "chicken", "green cardamoms", "garlic cloves", "cloves", "curry leaves", "pandan leaves", "lemongrass", "tomatoes", "green chilies", "onion", "coconut milk", "curry powder", "turmeric", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.7 [FatContent] 30.0 [SaturatedFatContent] 17.8 [CholesterolContent] 14.6 [SodiumContent] 43.6 [CarbohydrateContent] 61.8 [FiberContent] 3.6 [SugarContent] 4.2 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.Wash and soak the rice, fenugreek and broken chickpea (if you are using] in cold water for at least 5-6 hours. 2.Drain the water; in a pressure cooker add the drained rice along with the washed beef or chicken, the garlic, green chillies, a teaspoon of chopped onion and 2 litres of water. Cook for 30 minutes with the weight on. Leave it to cool. Remove the beef or chicken and shred them to small pieces and discard the bones. 3.In a heavy bottomed saucepan, heat oil or butter. When hot, add the cloves, cardamom, cinnamon followed by chopped onion. Cook until the onion turns golden brown; add the ginger & garlic paste along with the curry leaves, pandan leaves and lemongrass. When the ginger and garlic paste turn lightly golden, add the meat curry powder and cook till it is roasted for about 1 minute. Add the tomatoes and cook till tomato becomes mushy. Add the chopped meat and cook for 2-3 minutes. 4.Add the boiled rice and cook till it comes to a boiling point. Add salt and mix well. 5.Add the coconut milk and bring to a slow boil. Adjust the consistency of the porridge to your liking by adding less or more milk. Do not boil. Adjust seasoning to suit your palate. Serve hot. Note: If you are adding maldive fish, add it after the tomato. If you are using moringa leaves, add at the end of cooking as the leaves may change colour.
[Name] Granny Smith Lemonade [AuthorId] 40639811 [AuthorName] ccoleman457 [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2017-06-09T20:14:00Z [Description] Make and share this Granny Smith Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 52.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.0 [CarbohydrateContent] 13.7 [FiberContent] 1.1 [SugarContent] 11.5 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] 2 quarts [RecipeInstructions] Combine 1 quart water and lemonade mix. Mix well. Add sliced apples. add remaining water to fill container. Mix well. Cover and refrigerate over night. Remove apple slices from lemonade, discard. Serve chilled.
[Name] Super Dark Chocolate Cake With Milk Chocolate Lavender Mousse [AuthorId] 1864206 [AuthorName] sandraleegarth [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2017-06-09T20:14:00Z [Description] If you’re looking for a decadent dessert try this Super Dark Chocolate Cake with Milk Chocolate Lavender Mousse. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/15/CDDksIOiTICDWhfk6eB1_Super-Dark-Chocolate-Cake-with-Milk-Chocolate-Lavender-Mousse-9.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/2", "1 1/2", "5", "1 1/2", "1 3/4", "1 1/2", "1", "2", "4", "1/4", "2", "1/4", "1", "1/4", NA] [RecipeIngredientParts] ["unbleached all-purpose flour", "instant espresso", "fine sea salt", "baking soda", "eggs", "vanilla extract", "granulated sugar", "heavy cream", "granulated sugar", "light corn syrup", "water", "vanilla extract", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.3 [FatContent] 15.6 [SaturatedFatContent] 8.9 [CholesterolContent] 131.7 [SodiumContent] 286.3 [CarbohydrateContent] 55.0 [FiberContent] 2.0 [SugarContent] 37.9 [ProteinContent] 7.4 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Position a rack in the center of the oven and preheat to 350°F. Lightly grease three 8\" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans. Sift together flour, cocoa, espresso, salt and baking soda. In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes. Gradually add oil and continue to mix until evenly combined. Next, reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined. Scrape down sides of bowl and mix until batter is smooth. Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes. For the Milk Chocolate Lavender Mousse. In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form. Transfer to a large bowl and refrigerate until ready to use. In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips. Remove the heat and let stand at room temperature until ready to use. In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed. Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer. Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running. Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature. Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth. Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.
[Name] Yellow Sponge Cake With Early Grey Pastry Cream [AuthorId] 1864206 [AuthorName] sandraleegarth [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2017-06-09T20:16:00Z [Description] If you love Earl Grey Tea, this Earl Grey Pastry Cream paired with a yellow sponge cake should delight you just as much. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/16/jUnZLK4RKe3Fyu8gAptD_Yellow-Sponge-Cake-with-Earl-Grey-Pastry-Cream-7.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "3/4", "3/4", "1 3/4", "1", "7", "1/4", "1", "2", "3", NA, "3", "3/4", "2", "8", "3/8", "1/4", "3/8"] [RecipeIngredientParts] ["cake flour", "fine sea salt", "baking soda", "unsalted butter", "granulated sugar", "vanilla extract", "eggs", "cream of tartar", "sour cream", "sour cream", "vanilla bean", "granulated sugar", "eggs", "unsalted butter", "cornstarch", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.1 [FatContent] 27.0 [SaturatedFatContent] 15.3 [CholesterolContent] 255.4 [SodiumContent] 284.1 [CarbohydrateContent] 56.4 [FiberContent] 0.5 [SugarContent] 34.3 [ProteinContent] 8.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 F degrees and lightly grease three 8\" round cake pans with nonstick cooking spray and line with parchment paper rounds.", "Also, lightly grease the tops of the paper in the pans.", "Sift together flour, salt and baking soda and set aside.", "In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.", "Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.", "Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.", "Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.", "In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.", "Gently fold the whipped egg whites into the batter, in two additions.", "Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.", "Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.", "For the Earl Grey Pastry Cream.", "In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.", "Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.", "This happens quickly so don’t take your eyes off it.", "Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.", "Cover the surface directly with plastic wrap, and refrigerate until chilled and set.", "Makes 4 cups." ]
[Name] Pound Cakes from Heaven [AuthorId] 1864206 [AuthorName] sandraleegarth [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-06-09T20:24:00Z [Description] Make and share this Pound Cakes from Heaven 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/53/19/17/hqXtSF61R2ibBo1ysmmF_Pound-Cake-From-Heaven-10.JPG" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "3", "5", "3", "1", "1/4", "1", "2/3", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "all-purpose flour", "baking powder", "salt", "evaporated milk", "heavy cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1218.8 [FatContent] 62.2 [SaturatedFatContent] 37.7 [CholesterolContent] 320.1 [SodiumContent] 260.6 [CarbohydrateContent] 151.9 [FiberContent] 1.7 [SugarContent] 100.8 [ProteinContent] 14.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside. Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy. Gradually add sugar and beat for an additional minute. Add eggs, one at a time, beating just until the yolk disappears. Combine flour, baking powder and salt. Then combine evaporated milk and heavy cream. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour. Stir in vanilla and almond extract and pour batter into prepared pan. Bake for 60-75 minutes or until the cake tests done. Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool. Serve plain, dust with powdered sugar or serve with whipped cream and berries.
[Name] Pulled Pork and Sriracha Guacamole Grilled Cheese [AuthorId] 1594543 [AuthorName] cookie_luv [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-06-09T20:24:00Z [Description] Make and share this Pulled Pork and Sriracha Guacamole Grilled Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "8", "8", "2", "2", "1", "1", "1/2", "1/4", "3/4"] [RecipeIngredientParts] ["olive oil", "yellow onion", "butter", "cheddar cheese", "avocados", "garlic clove", "cumin", "salt", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 882.9 [FatContent] 47.8 [SaturatedFatContent] 19.1 [CholesterolContent] 74.1 [SodiumContent] 1210.8 [CarbohydrateContent] 86.3 [FiberContent] 11.7 [SugarContent] 5.6 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the guac by blending everything after avocados. Assemble sandwiches.
[Name] Baked Monterey Chicken With Roasted Veggies [AuthorId] 1684419 [AuthorName] Tom George [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-09T20:31:00Z [Description] Make and share this Baked Monterey Chicken With Roasted Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1/4", "2", "2", "2", "1/2", "1/2", "1/8", "1"] [RecipeIngredientParts] ["fresh asparagus", "olive oil", "salt", "fresh coarse ground black pepper", "boneless skinless chicken breast halves", "butter", "all-purpose flour", "chicken broth", "heavy whipping cream", "white wine", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 780.2 [FatContent] 57.9 [SaturatedFatContent] 33.1 [CholesterolContent] 237.8 [SodiumContent] 1919.7 [CarbohydrateContent] 17.9 [FiberContent] 4.4 [SugarContent] 6.3 [ProteinContent] 45.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["1.\tPreheat oven to 400°. Place asparagus and red peppers in a greased 13x9-in. baking dish; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 5-8 minutes or just until crisp-tender. Remove vegetables from dish.", "2.\tSeason chicken with the remaining salt and pepper. In a large skillet, heat 1 tablespoon butter over medium heat; brown chicken breasts on both sides. Transfer to the same baking dish. Top chicken with roasted vegetables.", "3.\tIn same skillet, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in broth, cream and wine. Bring to a boil over medium heat, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in 1/2 cup cheese until melted. Pour over chicken.", "4.\tBake, uncovered, 25-30 minutes or until a thermometer inserted in chicken reads 165°. Sprinkle with remaining cheese. Yield: 2 servings." ]
[Name] SEASONINGS [AuthorId] 1946173 [AuthorName] greybaby [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-09T20:32:00Z [Description] Make and share this SEASONINGS recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "3", "3", "2"] [RecipeIngredientParts] ["sesame seeds", "poppy seed", "dried garlic flakes", "coarse sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.8 [FatContent] 2.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 466.1 [CarbohydrateContent] 1.6 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 30 Usages [RecipeInstructions] Mix and store in a container. Keeps for months.
[Name] Brewing Beer Recipe [AuthorId] 2001551899 [AuthorName] Rashays [CookTime] PT120H [PrepTime] PT360H [TotalTime] PT480H [DatePublished] 2017-06-09T20:33:00Z [Description] Making lager is something that anybody can do with a little time and exertion. Once a man discovers that they can make incredible tasting lager, they will need to do it constantly. There will be no requirement for purchasing lager at the store any longer. You can have the whole blend stock that you require whenever the timing is ideal. There are many spots that you can discover every one of the fixings that you will require online to make extraordinary lager. There are many sorts of pre-jumped and un-bounced malt removes. These will come in thirty unique assortments of grains that you can pound up and soak for your brew. All that you should make your own brew at home is the fixings and the counter space. You will likewise need to have the brew making gear unit that is fundamental for doing it right. Choose what blend you need to make. This will be the hardest piece of making lager. There are many styles of lager like dull, pale, and golden. There are likewise English, German, American and some different structures. The flavor is the going to be the deciding element. Sterilize your hardware. You need to ensure that all that you use for your lager making is perfect. Wash every last bit of it with warm water and afterward let it dry. You have to ensure that everything is spotless and prepared for your brew making procedure. When you have the water, and the malt remove that you are utilizing as a part of the pot, let it gone to a decent bubble. You can sue pre jumped or un bounced extricate contingent upon the formula that you are utilizing. Next you will need it to chill off and put the mix pot in a sink brimming with cool water. Ensure that the blend falls underneath one hundred degrees. Next you will empty it into the sterilized matured and after that finish it off to the five-gallon stamp. Including your yeast is next. This is the thing that will help your flavor along in your brew. There are a lot of sorts to browse for this progression. Consider what you need and pick your yeast. Give it a chance to age for no less than eight to ten days. At that point let it remain at room temperature for two days after the gurgling stops. You are then prepared to bottle your lager. Put the brew into a pail and include 3/4 measure of sugar. Fill your containers to around an inch from the top and apply a top. You should give it a chance to carbonate for ten days. Put your new and energizing mix into the cooler and let it chill. <a herf="http://www.justcandyrecipes.com/">Brew</a> is best served chilled. Take a load off with your crisp and awesome tasting jug of brew. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["40", "3/4"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 71.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 16.6 [FiberContent] 1.1 [SugarContent] 15.0 [ProteinContent] 1.6 [RecipeServings] 10.0 [RecipeYield] 10 10 [RecipeInstructions] Sterilize your hardware. You need to ensure that all that you use for your lager making is perfect. Wash every last bit of it with warm water and afterward let it dry. You have to ensure that everything is spotless and prepared for your brew making procedure. When you have the water, and the malt remove that you are utilizing as a part of the pot, let it gone to a decent bubble. You can sue pre jumped or un bounced extricate contingent upon the formula that you are utilizing. Next you will need it to chill off and put the mix pot in a sink brimming with cool water. Ensure that the blend falls underneath one hundred degrees. Next you will empty it into the sterilized matured and after that finish it off to the five-gallon stamp. Including your yeast is next. This is the thing that will help your flavor along in your brew. There are a lot of sorts to browse for this progression. Consider what you need and pick your yeast. Give it a chance to age for no less than eight to ten days. At that point let it remain at room temperature for two days after the gurgling stops.
[Name] Bacon and Egg Dips [AuthorId] 2000500616 [AuthorName] Adri [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-06-09T20:34:00Z [Description] Make and share this Bacon and Egg Dips recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "back bacon", "olive oil", "garlic", "butter"] [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] 2.0 [RecipeYield] 4 16x pieces of bread and bacon sticks [RecipeInstructions] Cut crusts of slices of bread. Cut back bacon into long strips. Wrap strips of bacon around breadcrusts. Arrange on baking plate and sprinkle with olive oil. Bake in oven for 15 to 20 minutes. While the bread dip sticks are baking, spread the slices of bread with butter. Spray muffin tray with spray and cook and press slices of bread into pan. Bake together with bread sticks in oven for about 10 minutes, or until slightly brown on edges - remove muffin tray from oven - however, leave bacon sticks Break eggs into each of the bread bases, season to your liking and pop back into the oven for a further 10 minutes, or until done to your liking. Remove egg and bread \"cups\" from the muffin tin, arrange with the bacon wrapped bread sticks on a serving plate and serve.
[Name] Grandma's French Toast [AuthorId] 2000310527 [AuthorName] Tessa R. [CookTime] PT7M [PrepTime] PT6M [TotalTime] PT13M [DatePublished] 2017-06-09T20:34:00Z [Description] Make and share this Grandma's French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1"] [RecipeIngredientParts] ["sugar", "eggs", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.4 [FatContent] 19.3 [SaturatedFatContent] 8.9 [CholesterolContent] 406.2 [SodiumContent] 2714.9 [CarbohydrateContent] 37.3 [FiberContent] 0.6 [SugarContent] 14.0 [ProteinContent] 22.5 [RecipeServings] 1.0 [RecipeYield] 1 Piece [RecipeInstructions] Mix the eggs, milk, sugar, and salt in a bowl until its well mixed. Place the bread in the bowl for 30 seconds on each side. Cook the bread on medium heat till brown. Enjoy. P.S. Any left over batter is really good just fried up.
[Name] Deep Fry Batter [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-10T03:13:00Z [Description] Very light and turns out perfectly every time. Works great with fish and vegetables. Enough batter for about 2lbs of fish or vegetables. Adapted from http://www.food.com/recipe/crunchy-batter-fried-fish-no-beer-363516. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1/4", "1", "1", "12"] [RecipeIngredientParts] ["flour", "cornstarch", "flour", "cornstarch", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 693.0 [CarbohydrateContent] 44.7 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all bowl 1 ingredients together. Combine all bowl 2 ingredients together. Heat oil in large frying pan or wok to 375 degrees. You should have about 3 inches of oil. Dredge the fish or vegetables in bowl 1, then in bowl 2. Fry in hot oil until golden brown on both sides. Drain on paper towels.
[Name] Low-Carb No Sugar Added Banana Bread [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-10T20:12:00Z [Description] Make and share this Low-Carb No Sugar Added Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Free Of...", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "3 1/2", "4", "2", "1", "1/2", "1", "1", "1", "1", "1/3", "1/3"] [RecipeIngredientParts] ["vanilla", "liquid stevia", "bananas", "ground flax seeds", "salt", "baking powder", "baking soda", "xanthan gum", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.7 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 465.6 [CarbohydrateContent] 20.8 [FiberContent] 2.8 [SugarContent] 11.3 [ProteinContent] 1.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Blend all liquid ingredients in electric mixer. Add all dry ingredients and mix thoroughly. Stir in chocolate chips. Pour into greased loaf pan. Bake at 350 degree for 45-60 minutes (or until an inserted toothpick comes out clean].
[Name] Greek Yogurt Panna Cotta With Rose Scented Raspberry [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-10T22:29:00Z [Description] Make and share this Greek Yogurt Panna Cotta With Rose Scented Raspberry recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["gelatin", "sugar", "honey", "vanilla", "raspberries", "powdered sugar", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.6 [FatContent] 2.2 [SaturatedFatContent] 1.1 [CholesterolContent] 6.1 [SodiumContent] 28.0 [CarbohydrateContent] 19.2 [FiberContent] 2.0 [SugarContent] 17.0 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Make panna cotta. Pour 1 cup cold milk into a small bowl. Sprinkle gelatin over top. Let soften for 5 minutes, then stir until dissolved. In a pan, mix remaining milk, sugar and honey. Bring to a simmer over medium-high heat, stirring. Remove from heat, stir in gelatin mixture. Transfer to bowl, whisk in yogurt and vanilla. Divide among 8 ramekins or footed dessert dishes. Cover with plastic wrap, chill until firm, at least 2 hours. Make rose-scented raspberries: Place half of the raspberries into a glass bowl and crush them with a fork. Gradually stir in the sugar. Gently fold in the remaining raspberries and the rose water, until just combined. Chill the sweetened raspberry mixture until ready to serve. To serve: spoon the raspberries and sauce over panna cotta and serve immediately.
[Name] CHICAGO PAN PIZZA [AuthorId] 2348309 [AuthorName] avalontwilightdesig [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2017-06-12T13:49:00Z [Description] Make and share this CHICAGO PAN PIZZA recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "2", "8", "1", "2", "1", "3/4", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["bulk Italian sausage", "mozzarella cheese", "fresh mushrooms", "onion", "olive oil", "diced tomatoes", "dried oregano", "salt", "fennel seed", "garlic powder", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.0 [FatContent] 27.3 [SaturatedFatContent] 11.4 [CholesterolContent] 70.8 [SodiumContent] 838.3 [CarbohydrateContent] 7.1 [FiberContent] 1.7 [SugarContent] 3.9 [ProteinContent] 18.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F (175 degrees C]. Press the dough into the bottom and up the sides of a greased 9x13 inch baking dish. Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage. Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top. Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.
[Name] Molasses Cookies [AuthorId] 2348309 [AuthorName] avalontwilightdesig [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-06-12T13:50:00Z [Description] Make and share this Molasses Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "1/2", "1/4", "1/4", "1/2", "1/4", "1/2", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground ginger", "ground cinnamon", "kosher salt", "ground allspice", "ground cloves", "vegetable shortening", "unsalted butter", "light brown sugar", "granulated sugar", "molasses", "egg", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 889.0 [FatContent] 39.0 [SaturatedFatContent] 15.2 [CholesterolContent] 77.0 [SodiumContent] 957.1 [CarbohydrateContent] 129.2 [FiberContent] 2.2 [SugarContent] 76.1 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.", "Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined.", "Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight], then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. Repeat with the second batch." ]
[Name] Corn Pudding Ala 12 Bones [AuthorId] 226867 [AuthorName] Linky [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-06-12T14:15:00Z [Description] Make and share this Corn Pudding Ala 12 Bones recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1 1/4", "3", "2", "1/2", "1", "1", "6", "1/2", "2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "red pepper flakes", "cumin", "eggs", "butter", "heavy cream", "corn kernels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.2 [FatContent] 38.5 [SaturatedFatContent] 22.4 [CholesterolContent] 251.5 [SodiumContent] 1325.2 [CarbohydrateContent] 80.3 [FiberContent] 3.9 [SugarContent] 33.2 [ProteinContent] 12.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300°F. Mix dry ingredients together.", "Pour the eggs, butter, cream, and creamed corn into a mixing bowl, and beat with an electric mixer until thoroughly combined. Add poblanos and corn.", "Slowly add flour mixture, mix until just combined. Mixture will look like cake batter. Grease a large 11 x 15-inch rimmed baking dish.", "Pour the pudding mixture into the pan, and place it in the oven. Lightly tent the pan with foil. Bake for 1 hour with foil on, then remove foil and bake for an additional 30 minutes, or until center is just set." ]
[Name] Smoked Beans [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-06-12T16:54:00Z [Description] Make and share this Smoked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "onion", "red bell pepper", "pineapple tidbits", "brown sugar", "ketchup", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.4 [FatContent] 26.8 [SaturatedFatContent] 8.7 [CholesterolContent] 38.6 [SodiumContent] 1545.0 [CarbohydrateContent] 86.2 [FiberContent] 9.9 [SugarContent] 54.6 [ProteinContent] 17.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute bacon pieces in fry pan until crispy and remove from pan and drain on paper towels. Saute onion, bell pepper and jalapeno pepper until tender in 1 tbsp of bacon grease. In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a large cast iron skillet. Place in a 250° smoker for 2½ - 3 hours.
[Name] Dirty Pasta [AuthorId] 2000361513 [AuthorName] Christine F. [CookTime] PT12M [PrepTime] PT3M [TotalTime] PT15M [DatePublished] 2017-06-12T19:43:00Z [Description] Make and share this Dirty Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["angel hair pasta", "angel hair pasta", "black pepper", "parmesan cheese"] [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] 16 oz. [RecipeInstructions] Cook Pasta according to package directions, meanwhile, in a blender, blend Garlic, 1 lg can black olives with some juice (keep remaining juice] and some black pepper and parmesan cheese untill well blended Drain pasta and in a large bowl combine all the blended mixture, mix well, add more Olive juice as needed for moisture, can be served Hot or cold but is best a little warmed up, She's not pretty (hence the name] but very yummy!
[Name] Special Vegy [AuthorId] 2001395409 [AuthorName] D_Foodie [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-06-12T19:44:00Z [Description] Make and share this Special Vegy recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "2", "4", "2", "2", "5", "2", "2", "1/4", "1 1/2", "1 1/2", "1 1/2", "1/2", "3/4"] [RecipeIngredientParts] ["leek", "green onions", "shallots", "garlic cloves", "cabbage", "broccoli", "plum tomatoes", "zucchini", "fresh basil", "kosher salt", "onion powder", "fresh ground pepper", "chicken", "vegetable broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.1 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.6 [SodiumContent] 800.0 [CarbohydrateContent] 31.5 [FiberContent] 9.3 [SugarContent] 12.2 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice white onions, shallots and green onions very thin; mince leek and garlic. Slice cabbage, chop all other vegetables into bite sized pieces. Season all vegetables with salt, pepper, onion and garlic powder. Sauté onions, leeks, shallots and garlic in avocado or basil flavored olive oil. Deglaze sautéed onions with broth. Add in order of what needs to cook the least - last. Tomatoes, green pepper, zucchini, squash, broccoli, cabbage. Add pasta sauce. Add freshly chopped basil and green onions, just before serving. Serve over rice, angel hair or pasta of your choice. Use your judgement when measuring and cooking ingredients; I just started pulling vegetables out of the fridge, seasoned them, threw into a wok; ended up with a fantastic dish.
[Name] Salmon in Parchment Paper (Salmon En Papillotte) [AuthorId] 5558092 [AuthorName] Gils Smokin Kitchen [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-12T19:45:00Z [Description] Make and share this Salmon in Parchment Paper (Salmon En Papillotte) recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "8", "1/2", "6", "2", "3", "1", NA] [RecipeIngredientParts] ["fennel bulb", "asparagus", "shallot", "salmon fillets", "butter", "lemons", "white wine", "wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.4 [FatContent] 16.4 [SaturatedFatContent] 6.4 [CholesterolContent] 97.6 [SodiumContent] 322.9 [CarbohydrateContent] 33.0 [FiberContent] 13.9 [SugarContent] 7.2 [ProteinContent] 48.1 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] Preheat oven to 375ºF. Prepare a large square of parchment paper and fold it in half. Place thinly sliced pieces of fennel on the bottom half of the parchment at the crease. Add asparagus pieces and shallot slices. Sprinkle with kosher salt and black pepper. Place salmon fillet on the vegetables and then and sprinkle with kosher salt and black pepper. Top with lemon slices, fennel fronds and butter. Pour lemon juice and/or white wine over the salmon and vegetables. Fold the parchment paper over starting at one corner and pinch the edges over to close the packet. When the edges are completely closed, it will look like a calzone! Bake the fish for 15 minutes on the center rack in the oven, and then remove and unwrap or cut the top of the packet and serve in the paper. Serve immediately.
[Name] Dion's Magical Tuscan Style Vegetarian Vegetable Soup [AuthorId] 2001577864 [AuthorName] DC_in_SF [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-06-12T19:45:00Z [Description] A wonderfully healthy and super delicious pot of colorful veggies and comforting flavors. Easily modified to suit tastes and preferences: add Parmesan and pasta for a hearty minestrone type soup, use chicken broth, sausage, or meat balls for a carnivorous appetite, omit or switch out anything you don't love, make it spicy, etc. It's always great and it gets better every day it sits in the fridge, up to about 5 days. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001577864/4ZJjCYYKQ4OOcsGgkfHY_FullSizeRender%2023.jpg" [RecipeCategory] Clear Soup [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "14 1/2", "14 1/2", "6 -8", "8", "14", "15 1/4", "1", "1", "3", "12", "5", "2", "1/4", "2", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["water", "Italian stewed tomatoes", "diced tomatoes", "kale", "canned tomato sauce", "butter beans", "canned kidney beans", "yellow onion", "carrots", "green beans", "celery ribs", "fresh Italian parsley", "bay leaves", "fresh spinach", "frozen chopped spinach", "salt", "fresh coarse ground black pepper", "green cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.0 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 528.5 [CarbohydrateContent] 29.8 [FiberContent] 9.1 [SugarContent] 8.5 [ProteinContent] 8.2 [RecipeServings] 10.0 [RecipeYield] 12 cups [RecipeInstructions] Start with at least a 6 quart pot. Empty both cans of tomatoes, stewed and diced, into the pot, using a little tap water in each can to swish around and get everything out. Use your bare hands to squash up the tomatoes a bit smaller than they already are, just so the chunks aren't giant. Add water from the tap. Start with less than you think you need as you can always add more; you want plenty of room for vegetables. 8 cups is a rough estimate of what I usually use. Turn burner to medium-high, add the can of tomato sauce, Italian seasoning (I use Trader Joe's 21 Seasoning Salute] bouillon (I use Better Than Bouillon] and the bay leaves. NOTE: If you are using a different type of broth/bouillon just follow the product instructions or your own taste to get about 8 cups of broth to start your soup. Get out your favorite chef's knife and cutting board. Start with the carrots, celery, and onion. This is your mirepoix. Coarsely chop everything into large, bite sized pieces. A diagonal cut makes the carrots and celery extra pretty in the soup. (You may sauté these veggies first in olive oil or butter but in my experience it hasn't made a discernible difference so I just toss them into the soup and enjoy the ease and time saved.]. Once your mirapoix is in with the herbs and spices flavoring the broth, you can put on some music or a podcast and just start chopping things and throwing them into the soup at your leisure. Usually spinach goes in last, but at this point it matters very little in which order you add the ingredients to the soup. NOTES ON CHOPPING THE VEGGIES: It's best to strip the kale leaves from their thick stalks before chopping the leaves up. Most of these veggies will be a pretty coarse chop--if you do a finer chop you may want to shorten the cooking time so they don't get mushy. Slice everything you can (green beans, carrots, celery] on the diagonal. It looks pretty and they cook up nicely without breaking apart. Once all the veggies are in, adjust broth level as needed by adding water and bouillon if you need to. Simmer for 45 minutes or until veggies are tender but not mushy. Add salt and pepper according to your taste. A little red pepper flakes or cayenne adds a nice kick too. Keep an eye on the temperature. Once the soup starts bubbling you can turn it down to low and put a lid on the pot. I usually keep the lid cracked, propped open by a wooden spoon so it doesn't get too hot. You want to keep it at a calm simmer, not a boil. Add rinsed kidney and butter beans. (Can be subbed out for almost any other canned beans. Even frozen lima beans are excellent in this.] Simmer another 10-15 minutes. IF YOU ADD PASTA: cook the pasta in a separate pot when your soup is already about done. Get it al dente and drain it. Add it at the very end. This way it won't soak up your precious broth as it cooks. You may serve this soup almost immediately but it definitely benefits from sitting out a while after it's done. I recommend letting it stand at least 20 minutes. Serve it topped with shaved/grated hard Italian cheese and cracked pepper and/or fresh parsley.
[Name] Elote-Style Zucchini Noodles [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-12T19:46:00Z [Description] Make and share this Elote-Style Zucchini Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "2", "1 1/2", "1", "1/4", "1", "2", "2", "2", "1/8"] [RecipeIngredientParts] ["corn kernel", "cilantro", "olive oil", "lime juice", "salt", "zucchini", "light sour cream", "water", "queso fresco", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 6.6 [SaturatedFatContent] 1.3 [CholesterolContent] 2.5 [SodiumContent] 159.3 [CarbohydrateContent] 16.3 [FiberContent] 2.3 [SugarContent] 2.1 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] 4 1/2 cup [RecipeInstructions] Place first 6 ingredients in bowl. Combine sour cream, 2 t water, drizzle over mixture. top with cheese and ground red pepper. cal 100, fat 7.5, carb 8, fiber 1.
[Name] Cobb Pizza [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-06-12T19:47:00Z [Description] Make and share this Cobb Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "1/4", "2", "2", "1/2", "1/4", "3", "1 1/2", "1/2", "1", "1", "2", "1", "1/4"] [RecipeIngredientParts] ["buttermilk", "mayonnaise", "cherry tomatoes", "red onion", "chicken breasts", "mozzarella cheese", "arugula", "olive oil", "feta cheese", "bacon", "avocado", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.5 [FatContent] 16.4 [SaturatedFatContent] 5.0 [CholesterolContent] 31.7 [SodiumContent] 210.6 [CarbohydrateContent] 6.1 [FiberContent] 3.7 [SugarContent] 1.7 [ProteinContent] 9.8 [RecipeServings] 4.0 [RecipeYield] 4 2 Slices [RecipeInstructions] Preheat oven 500. Place dough on preheated stone bake at 500 for 5 minute. combine yogurt, buttermilk and mayo in a bowl; spread over crust. Top with tomatoes, onion, chicken, and mozzarella. Bake at 500 for 5 minute Place arugula and oil in bowl toss. Put arugula, cheese, bacon, avocado and pepper over pizza. Cut and serve. Cal 394, Protein 19, carb 36, sugar 2, fat 21, fiber 5.
[Name] The Barking Dog Copycat Creamy Lemon Dill Dressing [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-12T19:48:00Z [Description] Make and share this The Barking Dog Copycat Creamy Lemon Dill Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Scandinavian [Keywords] ["European", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["mayonnaise", "milk", "sour cream", "lemon juice", "sugar", "fresh dill", "sugar", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.2 [FatContent] 1.2 [SaturatedFatContent] 0.7 [CholesterolContent] 3.7 [SodiumContent] 10.0 [CarbohydrateContent] 2.0 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a bowl, whisk together and season to taste. You can leave it thicker by reducing the amount of milk to make a great dip for carrots and broccoli. Thin it out with more milk for a wonderful salad dressing. Makes approximately 4 generous servings. ==.
[Name] Lobster Paella [AuthorId] 2001579697 [AuthorName] PortableGourmet [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-12T19:50:00Z [Description] A bit fussy but delicious paella. By fussy I mean there are a couple extra steps not that it doesn't work every time. Slow cooking the onions, paprika, garlic and tomato paste is the key to developing rich flavor. If you like pieces of tomato in your paella, then either substitute fresh tomatoes for the tomato paste but you need a lot tomatoes to get the deep tomato flavor and a longer time to get rid of the extra liquid or add a couple well drained chopped tomatoes before you add the rice (and keep the tomato paste) [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["800", "3", "28", "1/4", "110", "220", "110", "1000", "64", "120", "15", "2", "3", "4", "2", "250", "454", "12", "6"] [RecipeIngredientParts] ["rice", "lemon juice", "saffron thread", "Pernod", "white wine", "olive oil", "yellow onions", "garlic", "tomato paste", "green peas", "lemons", "parsley", "fresh tarragon", "raw shrimp", "clams", "mussels", "lobster tails"] [AggregatedRating] nan [ReviewCount] nan [Calories] 650.3 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 52.0 [SodiumContent] 388.8 [CarbohydrateContent] 118.2 [FiberContent] 4.7 [SugarContent] 5.5 [ProteinContent] 17.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use an 18\" paella pan or 2 14\" paella pans. If using 2 pans, divide ingredients below between the 2. Make/buy lobster stock. Cook lobster in the shell as preferred. This can be done a day ahead. You need to cut the tails lengthwise to get the needed 12 portions. Be sure to remove any pieces of broken shell. If cooked ahead store in the refrigerator but take out before you get started. Grate onion using a box grater or use a food processor. Mince garlic or pass through garlic press. Toast saffron in a small pan for 1 minute. Crush with a mortar/pestle or spoon into a powder. Put stock into a large pot with the lemon juice and saffron. Keep warm over low heat. Heat the paella pan(s] on a large burner over low heat until hot (250F]. Add olive oil to pan and swirl to coat. Heat oil until glistening. Brown chorizo slices if using. Remove from heat and set aside. Deglaze pan with wine. Add onion and cook until softened, 3-5 minutes. Add tomato paste, paprika and garlic and stir to combine. Move to the center of the pan. Cook over very low heat until sofrito has turned into a dark red \"jam\". Add a bit of white wine if the mixture starts to stick. Do not let this burn. This will take about 30 minutes. Deglaze with wine. Add the rice into the sofrito-wine mixture and stir well to coat the rice. Spread rice into an even layer. Add the lobster stock and Pernod if using, being careful not to disturb the rice. Bring to a boil then reduce to a simmer. Turn the pan as necessary to keep all areas simmering. Cook, without stirring, until the rice is visible at the level of the liquid (8-10 minutes]. Add the mussels/clams evenly pushing them into the rice. Continue to cook the rice for 5 minutes. Add the raw shrimp evenly pushing them into the rice. Cook until the rice is just done. Remove from heat. Add chorizo to the rice then distribute the lobster tails around the paella pushing into the rice. Cover with foil or lid and let sit for 5 minutes until the seafood is fully cooked and heated through. Creating the socarrat. Uncover the pan and put over high heat. You should hear a faint crackling sound and it will smell toasty sweet but not burnt. Remove from the heat. Sprinkle with the peas, parsley & tarragon and garnish with lemon wedges. Put the cover back on. Set aside to rest for 5-10 minutes then serve.
[Name] Favorite Browned Butter Chocolate Chip Cookies [AuthorId] 59284 [AuthorName] Blissful [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2017-06-12T19:52:00Z [Description] Love this recipe -- the butter is melted & browned before combining with the rest of the ingredients. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1/2", "1", "2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["salted butter", "dark brown sugar", "granulated sugar", "vanilla", "all-purpose flour", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.9 [FatContent] 27.2 [SaturatedFatContent] 16.7 [CholesterolContent] 65.5 [SodiumContent] 230.3 [CarbohydrateContent] 79.5 [FiberContent] 2.5 [SugarContent] 54.8 [ProteinContent] 5.6 [RecipeServings] 9.0 [RecipeYield] 18 cookies [RecipeInstructions] ["Melt butter in heavy sauce pan until delicately browned. Remove from stove.", "Using handheld electric beater, stir in brown sugar & granulated sugar until well combined.", "Add egg & egg yolk, beating until the color changes slightly.", "Beat in vanilla extract until combined.", "In a separate bowl, combine all-purpose flour & baking soda. (If using unsalted butter, add 1/2 teaspoons salt as well. If using salted butter, no additional salt is needed.].", "Add flour & baking soda mixture to mixture in the sauce pan to create the batter.", "Using large spoon, stir in chocolate chips until well combined.", "Preheat oven to 325 degrees.", "Line baking sheets with parchment paper.", "Using tablespoon, roll dough into the cookie dough balls.", "Refrigerate for 20 minutes.", "Place cookie dough balls onto parchment paper covered baking sheets.", "Bake for 10 minutes. Rotate & turn baking sheets.", "Then bake for 2-4 more minutes. Cookies should be browned at the edges but soft in the middle.", "Remove from oven and let sit until cool - 5-7 minutes." ]
[Name] Gluten Free Oatmeal Cake [AuthorId] 2001580448 [AuthorName] L Kanas [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-06-12T19:53:00Z [Description] Cake like mom use to make, but without the wheat flour and pecans (I can't eat). Amazingly light, not dense cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001580448/kPdhT8dRTMaRc4jepUtW_IMG_8857.JPG" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "1", "1/2", "3/4", "3/4", "2", "1/4", "1/4", "1/4", "1/4", "1/3", "1/2", "1", "1", "1", "1", "1", "1 1/2", "6", "1", "1/4", "1/2"] [RecipeIngredientParts] ["boiling water", "oatmeal", "butter", "sugar", "brown sugar", "eggs", "potato flour", "xanthan gum", "baking powder", "baking soda", "salt", "cinnamon", "vanilla", "brown sugar", "butter", "vanilla", "coconut milk", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.7 [FatContent] 16.9 [SaturatedFatContent] 10.7 [CholesterolContent] 66.6 [SodiumContent] 485.6 [CarbohydrateContent] 67.9 [FiberContent] 1.8 [SugarContent] 54.2 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F. Grease a 13 x9 inch baking dish. Put oatmeal in a bowl and add boiling water. Stir to combine and let stand. Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy. Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended. Pour cake batter in prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. While the cake is baking, combine topping mixture in a bowl. As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake. Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long! Cool before serving -- or eat it warm like we like it!
[Name] Veggie Tacos [AuthorId] 355480 [AuthorName] rbtp5554 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-12T19:53:00Z [Description] Vegetarian tacos with onions, zucchini, tomatoes, green chiles, jalapeños, cheddar and cotija cheeses, and cilantro in corn tortillas. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/2", "1", "1/2", NA, "1", "1", NA, "4", "4", "1/4", "3"] [RecipeIngredientParts] ["olive oil", "zucchini", "onion", "garlic clove", "salt", "ground cumin", "ground oregano", "tomatoes", "corn tortillas", "cheddar cheese", "Cotija cheese", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.6 [FatContent] 25.1 [SaturatedFatContent] 15.2 [CholesterolContent] 76.1 [SodiumContent] 564.0 [CarbohydrateContent] 28.3 [FiberContent] 4.3 [SugarContent] 4.4 [ProteinContent] 21.5 [RecipeServings] 2.0 [RecipeYield] 4 tacos [RecipeInstructions] ["Heat a tablespoon or two of oil in a large sauté pan on medium high heat. Add the zucchini, onions, garlic, green chiles, and jalapeño to the pan. Sprinkle with salt and cumin. Stir to coat the vegetables with the oil in the pan. Spread the veggies out in the pan and then stir only occasionally, until they are all lightly browned. Stir in the chopped tomatoes and oregano, lower the heat to low. Let gently cook for several minutes while you are preparing the tortillas.", "You are going to want to heat up the tortillas first, first to soften them, and then to melt the cheese. There are two basic ways of doing this. One way is on the stove top, preferably in a cast iron pan. Another way is to use the microwave. In both methods you will work in batches. (A third way is to use fresh homemade corn tortillas, which is a great option if you are set up for it.]." ]

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