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[Name] Mango Lassi [AuthorId] 2001581072 [AuthorName] Anonymous [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-12T19:54:00Z [Description] This sweet mango milkshake will make your mouth water for more, it is cold, sweet, and perfect for a hot summer day! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mango", "Tropical Fruits", "Fruit", "Indian", "Low Protein", "Low Cholesterol", "Kid Friendly", "Kosher", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["9", "4 1/2", "4 1/2", "4"] [RecipeIngredientParts] ["plain yogurt", "milk", "mango pulp", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.9 [FatContent] 3.6 [SaturatedFatContent] 2.2 [CholesterolContent] 13.8 [SodiumContent] 48.8 [CarbohydrateContent] 12.4 [FiberContent] 0.4 [SugarContent] 10.5 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put all the ingredients into a blender and blend for two minutes. Pour into individual glasses and serve.
[Name] Healthy Tuna Salad [AuthorId] 2001241437 [AuthorName] SpinEat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-12T19:56:00Z [Description] Healthy Tuna Salad Recipe, full of colors, vitamins and flavors. Grab some fresh ingredients, be creative with colors, and mix these wonderful flavors. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001241437/rhhQYi4TX28XONxuDuMQ_20_yt_final04.jpg" [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["100", "100", "1/2", "1/2", "1/2", "1", "1", "100", "15"] [RecipeIngredientParts] ["lettuce", "arugula", "red onion", "lemon", "olive oil", "salt", "canned tuna"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.0 [FatContent] 13.2 [SaturatedFatContent] 2.0 [CholesterolContent] 21.0 [SodiumContent] 1790.0 [CarbohydrateContent] 28.1 [FiberContent] 11.7 [SugarContent] 8.8 [ProteinContent] 22.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place in a big bowl lettuce, arugula leafs, chopped red pepper and red onion (cut into circles]. Make the dressing for the salad by mixing olive oil, lemon and salt. Stir it well and pour it into the bowl. Mix it with the ingredients in the bowl. Take tuna out of the can and place it inside the bowl. Add olives and sprinkle the salad with flax seed. It’s time to relax now and enjoy your salad!
[Name] CARDAMOM CASHEW BUTTER CREPES [AuthorId] 2000739557 [AuthorName] Don C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-13T09:10:00Z [Description] So simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy’s Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread. If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/44/ei40NTVAQPGfgcwM3s45_CARDAMOM%20CASHEW%20BUTTER%20CREPES.png" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1 1/2", "4", "3", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "sugar", "eggs", "unsalted butter", "smooth cashew butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1351.0 [FatContent] 66.7 [SaturatedFatContent] 35.1 [CholesterolContent] 872.2 [SodiumContent] 1030.2 [CarbohydrateContent] 135.4 [FiberContent] 3.4 [SugarContent] 40.5 [ProteinContent] 49.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use. Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden. Slide crepe out of skillet and place on a plate to cool slightly. Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy! Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!
[Name] Balsamic Vinegar and Honey Pulled Pork Sliders [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2017-06-13T11:03:00Z [Description] Make and share this Balsamic Vinegar and Honey Pulled Pork Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "1/2", "1/2", "1", "3/4", "1/3", "1/4", "1", "1", "1", "1/2", "1/4", "20", NA, NA] [RecipeIngredientParts] ["boneless pork shoulder", "onion", "green sweet pepper", "dried thyme", "dried rosemary", "chicken broth", "ketchup", "brown sugar", "honey", "Worcestershire sauce", "dijon-style mustard", "garlic clove", "ground black pepper", "salt", "pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.9 [FatContent] 13.4 [SaturatedFatContent] 4.5 [CholesterolContent] 40.3 [SodiumContent] 405.6 [CarbohydrateContent] 34.1 [FiberContent] 1.2 [SugarContent] 14.3 [ProteinContent] 14.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally. Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
[Name] Go to Vinaigrette [AuthorId] 268464 [AuthorName] Ruby15 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-13T11:05:00Z [Description] One of our families favorite go to Vinaigrette. Two options 1. Red Wine Vinegar 2. Apple Cider Vinegar [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/46/rRIfBCKDThet3u5akNhq_20170613_071629.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/3", "1", "1/4", "1/8", "1/3", "1/3", "1 -2", "1"] [RecipeIngredientParts] ["red wine vinegar", "kosher salt", "ground black pepper", "garlic powder", "extra virgin olive oil", "oregano", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.6 [FatContent] 72.6 [SaturatedFatContent] 10.0 [CholesterolContent] 0.0 [SodiumContent] 2504.0 [CarbohydrateContent] 1.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 1 Cup [RecipeInstructions] Place all items in a blender (or bullet]. Transfer to jar and store up to one week.
[Name] Acorn Squash - a Healthy, Light & Vegetarian Summer Favorite [AuthorId] 2001499094 [AuthorName] Jennifer D. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-06-13T18:17:00Z [Description] Where does one begin with Acorn Squash? There are so many ways you can prepare it! This is one of my favorite main dish recipes for the summer (paired with my favorite chilled white wine, of course)... its light, packs in protein, and doesn't lose flavor. There are so many ways you can alter this to your personal taste by adding more/less/removing of an ingredient. Below is how I prepared it, I just love this combination of fresh herb flavors and textures once all the ingredients are combined. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001499094/NmJfcVSzeMbvvtkJAa7p_fullsizeoutput_1d96.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "2", "2", "2", NA, "1", NA, NA] [RecipeIngredientParts] ["quinoa", "acorn squash", "cannellini beans", "olive oil", "fresh parsley", "of fresh mint", "fresh basil", "avocado", "feta cheese", "fresh lemon", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 536.9 [FatContent] 24.4 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 339.5 [CarbohydrateContent] 70.3 [FiberContent] 15.7 [SugarContent] 2.4 [ProteinContent] 14.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 400 degrees. Slice acorn squash in half, remove seeds, place on baking sheet, sprinkle with a bit of olive oil, salt, pepper to taste. Cook for ~1hr until you can stick a fork through easily (like a baked potato]. In sauce pan, cook the quinoa - follow directions on box (normally its 1 c fresh quinoa to 2 c water]. Add can of Cannellini beans to quinoa. Add 1/4 c of olive oil to quiona. Add to quinoa, salt/pepper to taste (I used ~ teaspoon of salt and a teaspoon of pepper]. Right before you remove squash from oven (as quinoa has cooled] add fresh herbs to quinoa. To plate & serve: Place 1/2 acorn squash on dish, spoon 1/4 of quinoa mixture, top with fresh avocado, feta cheese and sliced radish. Can drizzle with a bit more olive oil if you prefer and even a squeeze of lemon or lime.
[Name] Kawaii Cupcakes [AuthorId] 2001582264 [AuthorName] Jenny N. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-06-13T18:18:00Z [Description] Everybody loves a cupcake don't they? It's great to have them during galas or parties, even if you're hungry :) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001582264/SPexdNaIT06g1E4tJy8A_1416867001684782.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["125", "3/4", "2", "1", "1 1/4", "2/3", "185", "2 1/4", "2", "1"] [RecipeIngredientParts] ["butter", "caster sugar", "eggs", "vanilla essence", "self-raising flour", "milk", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.8 [FatContent] 22.3 [SaturatedFatContent] 13.8 [CholesterolContent] 88.5 [SodiumContent] 368.6 [CarbohydrateContent] 23.0 [FiberContent] 0.3 [SugarContent] 12.6 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] 12 Kawaii Cupcakes [RecipeInstructions] Preheat oven to 200•C. Paper-line 12 x 1/3 muffin cups. In a medium bowl, mix sugar and egg whites together until smooth. In another bowl (a large one], beat butter and egg whites until light and fluffy. Transfer sugar and egg white mixture into a butter mix, then mix until combined. Add in vanilla and beat well. Add in the milk, beat for about a minute until smooth. Finally, add in sifted flour afterwards, then stir the batter until thick! Using an ice-cream scoop-spoon, scoop the batter into prepared muffin cups. Bake for 25 to 30 minutes or until a tester inserted into the centre of one of the cupcakes comes out clean. Cool in a wire rack for about 10 minutes. Using an electric mixer (and to make icing], beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until combined. Beat in pink food colouring, if using, until combined. (If the icing starts to get runny, thicken it with a little more icing sugar!]. Spread/pipe the cupcakes with icing, then optionally decorated with anything you want!
[Name] The Most Famous Food in Egypt is “Mahshi” [AuthorId] 2001582312 [AuthorName] Rocia E. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-13T18:18:00Z [Description] Make and share this The Most Famous Food in Egypt is “Mahshi” recipe from Food.com. [Images] character(0) [RecipeCategory] Egyptian [Keywords] ["African", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "5", "1", "1", "1/2", "1", "1", "1/2", "3", "1/2", "2", "2"] [RecipeIngredientParts] ["rice", "onions", "tomatoes", "green coriander", "garlic", "parsley", "dill", "cumin", "salt", "black pepper", "dried coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.6 [FatContent] 29.0 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 5258.2 [CarbohydrateContent] 168.8 [FiberContent] 6.5 [SugarContent] 6.6 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Method:", "Cut the dill, parsley and clover.", "Wash the rice well and add the grated onion.", "Add dill, parsley and cinnamon to rice and stirring well.", "Add tomatoes, garlic, and a little water. Add the mixture to the rice and stir well. Add spices, salt, pepper, cumin, spices, and add the oil to the rice.", "Make sure the ingredients are combined, then fill in the pepper, eggplant, zucchini and cabbage,and put them in your ban.", "Add 3 cups of soup, calm with fire, and leave for 1 hour." ]
[Name] Easy Ice Cream [AuthorId] 2001514110 [AuthorName] Coco [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-06-13T18:19:00Z [Description] Make and share this Easy Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High In...", "Birthday", "Beginner Cook", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["250", "300"] [RecipeIngredientParts] "heavy cream" [AggregatedRating] nan [ReviewCount] nan [Calories] 1877.5 [FatContent] 92.0 [SaturatedFatContent] 57.6 [CholesterolContent] 348.3 [SodiumContent] 596.3 [CarbohydrateContent] 235.3 [FiberContent] 0.0 [SugarContent] 231.4 [ProteinContent] 36.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all the ingredients in a bowl. You can add nuts, crushed Oreo cookies, fruit extracts (basically whatever you want as flavor or toppings] to the mixture. Freeze for 1-3 hours, depending on the desired consistency of your ice cream (soft serve: 1 hour].
[Name] Rainbow Stir-Fry \| Colorful Veggies, Stir-Fried in One Skillet [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-13T18:20:00Z [Description] I love my Rainbow Stir-Fry Recipe. Using a variety of Fresh Vegetables, its healthy for you and made in one skillet, it couldn't be easier! Add some fresh pressed ginger and Soy Sauce along the way and the result is an incredibly bright and cheery Rainbow Stir-Fry. Sometimes I'll toss in a few cashews, towards the end, right before dishing up. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/cWMoTP4SiiB1Dg4o1fMM_Stir-Fry.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1/4", "1/4", "1/4", "4", "2", "1 -2", "2", "10 -15"] [RecipeIngredientParts] ["onion", "celery", "fresh green beans", "red cabbage", "carrot", "mushrooms", "soy sauce", "garlic clove", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.9 [FatContent] 2.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 183.6 [CarbohydrateContent] 3.7 [FiberContent] 1.1 [SugarContent] 1.8 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chop, slice, dice, snap and grate vegetables, but keep them separate. Heat oil in a skillet. Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped. Stir occasionally, then add red cabbage, then red pepper. When almost finished add the carrot. Stir in soy sauce, if desired and serve.
[Name] Burrata Artichoke Tartines With Roasted Lemon Mint Pesto [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-06-13T19:25:00Z [Description] Text excerpted from KALE & CARAMEL © 2017 by Lily Diamond. Reproduced by permission of Atria Books. All rights reserved. <br> These adorable little toasts are a paean to my arrival in Los Angeles, and the first meal I ever had at Gjelina. I was still discovering the thrum of LA, navigating my love-hate relationship with it, the way its concrete vibrates with creativity, the way the heat crawls along the asphalt, the way everyone constantly strives to be better, thinner, prettier, cooler, brighter, smarter, sexier, truthier. I tumbled through the rough and chic beach streets of Venice to meet a friend as instructed, at a place that was then simply another restaurant with two consecutive consonants in its name. But then Gjelina opened its doors to me, swallowed me up in its cool metal and glass and midnight-blue tones and fed me the best food I’d ever tasted. There was a complexity to its vegetables that summoned me to show up for plant life in a way I never had before. And yes, I’ll admit: There was a lot of burrata—that creamier, fairer, far richer cousin to mozzarella. <br>These toasts are an ode to that afternoon, the magic of finding beauty within heat and dust and asphalt and dreams. Roasting lemon simultaneously strengthens its citrus flavor and mellows its acid; when paired with mint and hazelnuts, this pesto is the perfect vehicle for the mild salt of burrata and artichoke. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/52/OyOKZj8ORaudk54OYouL_Burrata%20Mint%20Pesto%20Tartines.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/52/24SO3bC7SYqDWicgRiUZ_Burrata%20Mint%20Pesto%20Tartines.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/52/DwaQOUzvThhzDOFHz03C_Kale%20%26%20Caramel%20final%20cover%20image.jpg" ] [RecipeCategory] Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/4", "2", "1/4", "1/2", NA, "8", "1/2", "1", NA] [RecipeIngredientParts] ["lemon", "olive oil", "fresh mint leaves", "toasted hazelnuts", "garlic cloves", "sea salt", "baguette", "olive oil", "fresh mint leaves", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.1 [FatContent] 21.1 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 804.6 [CarbohydrateContent] 75.8 [FiberContent] 4.6 [SugarContent] 3.8 [ProteinContent] 16.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make the Pesto: Preheat the oven to 450 degrees F. Line a small baking sheet with parchment paper and lay the lemon slices in a single layer on the sheet. Drizzle with 1 tablespoon of the oil. Roast for 15 to 17 minutes, until the juices are tacky and the lemons are beginning to caramelize. Let cool for 10 minutes, then transfer to a small food processor, add the remaining 1/4 cup plus 2 tablespoons oil, the mint, hazelnuts, garlic, and salt and blend until you have a very lightly chunky pesto. Make the Tartines: Gently toast the sliced baguette or bread to the desired crispness. Drizzle with oil, dollop with burrata, add an artichoke heart or two, top with pesto, and finish with a couple of fresh mint leaves and red pepper fakes. Recipe courtesy of Kale & Caramel by Lily Diamond. Get the book here: https://www.amazon.com/Kale-Caramel-Recipes-Heart-Table/dp/1501123394.
[Name] A Recipe for Split Pea Soup [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-06-13T20:10:00Z [Description] Starting with dried split peas add onion, carrots, celery, cabbage, potatoes and seasonings for a delicious soup that's fairly easy to make. Pair it with a hearty sourdough or homemade bread or toss in a handful of egg noodles for an extra heartiness. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/eTvTwWhlTmCZq4hR7NYP_Soup.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "Winter", "St. Patrick's Day", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1 -2", "2", "1 1/2", "1", "1", "1/2", "1", "2", "2 -3", "1/4"] [RecipeIngredientParts] ["onion", "carrot", "celery ribs", "cabbage", "potato", "salt", "pepper", "bay leaf", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.1 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 507.1 [CarbohydrateContent] 67.2 [FiberContent] 25.6 [SugarContent] 10.1 [ProteinContent] 23.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Start with a pound of green split peas. (You’ll find them in the grocery store near dried beans.] Rinse them in cold water. Put the peas in a pot and cover with about two inches of water.", "Bring to a boil and let simmer without a lid for about an hour. Stir frequently to keep the solids from scorching on the bottom, and add water as needed. (The soup will thicken as it cooks and the water evaporates, so keep that in mind.].", "When the peas are mostly cooked and have lost their form, add the vegetables and more water if needed. Add 1 tsp of salt, some pepper, if desired, and a bay leaf.", "Let simmer for about 30 minutes, then salt to taste.", "Add egg noodles if desired and simmer until the noodles are tender, about 8-10 minutes.", "Stir in the parsley, salt to taste and ladle into soup bowls. Garnish with a sprinkle of grated parmesan cheese.", "Watch my video for other options and tips you may want to try when making this soup. Plus, I’ll share what worked for me to get my young, finicky eaters welcoming a second bowl of this nutritious food. https://www.youtube.com/watch?v=DFyG6kd375w." ]
[Name] Molten Lava Cakes \| a Fool Proof Recipe [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-06-13T20:10:00Z [Description] With their slightly hardened outer shell and their delightfully gooey center, these Molten Lava Cakes make a wonderfully rich desert for a special occasions. Chocolate lovers beware! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/rl34XBvRNSsvEe7m6vAH_elegant%20ooze.png" [RecipeCategory] Dessert [Keywords] ["European", "Sweet", "Birthday", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "3", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "eggs", "powdered sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.9 [FatContent] 28.4 [SaturatedFatContent] 16.3 [CholesterolContent] 216.7 [SodiumContent] 178.2 [CarbohydrateContent] 56.5 [FiberContent] 2.0 [SugarContent] 45.0 [ProteinContent] 6.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Grease bottoms and sides of six 6-oz custard cups and dust with cocoa. In a saucepan, melt chopped chocolate and butter over low heat. Cool slightly. In a large bowl, beat whole eggs and egg yolks until well blended. Add powdered sugar and mix together. Stir in flour, then add the cooled chocolate mixture and stir until combined. Pour batter into custard cups and place on a baking sheet. Bake 12 to 14 minutes, or until sides are set and centers are still soft (tops will be puffed and cracked]. Remove from oven and let stand for 3 minutes. Run a small knife or metal spatula around the inside of the cups to loosen the cakes from the edges. Turn cakes out onto serving plates. Serve plain or with a dusting of powdered sugar. Or kick it up another notch by serving with ice cream or whipped cream and fresh berries for an extra element of yum. Watch the how to make Molten Lava Cakes video here: https://www.youtube.com/watch?v=kiQpfsFKkyc.
[Name] Homemade Nacho Cheese Sauce [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-14T00:37:00Z [Description] This was so fast and easy, and it was delicious. I'm glad I doubled this recipe, but I'll post it as written. Recipe courtesy of Fifteen Spatulas. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/8", "8"] [RecipeIngredientParts] ["butter", "flour", "salt", "cayenne pepper", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.4 [FatContent] 26.6 [SaturatedFatContent] 16.8 [CholesterolContent] 81.0 [SodiumContent] 575.1 [CarbohydrateContent] 6.7 [FiberContent] 0.1 [SugarContent] 3.4 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Melt butter in saucepan. Add flour and whisk until combined into paste that bubbles and starts to thicken.", "Add the milk to skillet and continue whisking. Once the milk is incorporated, raise the heat to high and bring to a boil.", "As soon as it boils, lower the heat and reduce to a simmer. Allow the sauce to thicken gently.", "Add the cayenne pepper and salt and whisk to combine.", "Add the cheese and gently stir, allowing the cheese to melt. When the cheese is completely melted and the mixture is smooth in consistency, the nacho cheese sauce is ready to serve." ]
[Name] BANANa CARAMEL SCROLLS [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-06-14T00:40:00Z [Description] Make and share this BANANa CARAMEL SCROLLS 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/QlKkVNRQQO03aN5mIPa7_banan%20caramel%202.jpg" [RecipeCategory] Breads [Keywords] ["Dessert", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1 1/2", "2", "1/2", "2", "1", "3/4", "2", "200", "1", "1/2", "1"] [RecipeIngredientParts] ["self raising flour", "bicarbonate of soda", "sugar", "salt", "butter", "egg", "buttermilk", "bananas", "icing sugar", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.6 [FatContent] 5.2 [SaturatedFatContent] 2.9 [CholesterolContent] 32.5 [SodiumContent] 379.1 [CarbohydrateContent] 59.6 [FiberContent] 1.5 [SugarContent] 28.6 [ProteinContent] 7.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease a cake tin. in a large bowl, place the flour, bicarb, sugar and salt. rub in the butter. beat the egg into the milk with a spoon then stir the milk mix into the flour. stir in the banana. tip onto a floured board and knead a few times, incorporating more flour if needed. using a rolling pin, roll out to a rectangle approximately 14 x 10 inches. cover the dough with the caramel. roll up like a swiss roll and cut into 10 equal sized pieces. place into cake tin and cook for approximately 20 minutes or until golden on top. cool in tin. drizzle with icing. for the icing -- mix the icing sugar and vanilla together with enough milk to make a drizzly paste. NOTE: In America the caramel is probably called dulce de leche. In Australia also caramel top and fill.
[Name] Easy Fresh Strawberry Pie Recipe (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-06-14T00:44:00Z [Description] We skipped the strawberry gelatin and mashed a cup of strawberries and cooked down instead. It was delicious. Recipe courtesy of Taste of Home. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["9", "3/4", "2", "1", "3", "4", NA] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "strawberry gelatin", "strawberries", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.2 [FatContent] 10.2 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 224.5 [CarbohydrateContent] 61.3 [FiberContent] 3.0 [SugarContent] 41.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes. Remove foil and bake 5 minutes longer. Cool on a wire rack. In a small saucepan, combine the sugar, cornstarch, and water until smooth. Bring to a boil and cook and stir for 2 minutes or until thickened. Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled. Meanwhile, arrange strawberries in the crust. Pour gelatin over berries. Refrigerate until set. Garnish with mint if desired.
[Name] TENERINa CAKE [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-14T00:50:00Z [Description] Make and share this TENERINa CAKE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/owcfSr3pSey0jx5Xcqsr_tenerina%202.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["200", "100", "4", "80", "50", "1", "1/4"] [RecipeIngredientParts] ["dark chocolate", "butter", "eggs", "sugar", "plain flour", "salt", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.2 [FatContent] 17.1 [SaturatedFatContent] 10.2 [CholesterolContent] 79.8 [SodiumContent] 100.0 [CarbohydrateContent] 18.2 [FiberContent] 2.9 [SugarContent] 9.3 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease and line bottom of a 20 cm spring form tin. in a heat proof bowl over a pot boiling water, melt the butter and chocolate. put aside. using an electric mixer, beat the egg yolks with 40 grams of the sugar until fluffy. add the chocolate and beat until well combined. add the flour. using a clean bowl and beaters, beat the egg white with the other 40 grams of sugar and the salt. beat till stiff. fold the whites into the chocolate mixture. pour into tin. cook for 30 minutes. cool in tin for 5 minutes then remove to wire rack to cool completely. will shrink down on cooling. dust with icing sugar to serve.
[Name] German Cheese and Beer Soup [AuthorId] 226867 [AuthorName] Linky [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-06-14T03:52:00Z [Description] Being of German heritage, I thought I'd like to try this sometime. From German Foods North America website. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["German", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "4", "1", "3", "1", "1/2", "1/4", "3/4", "7", "1", "2", "2", "1/2", "1/2", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "yellow onion", "shallots", "garlic clove", "chili powder", "all-purpose flour", "lager beer", "cumin seed", "swiss cheese", "gouda cheese", "sea salt", "fresh ground white pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1504.7 [FatContent] 93.3 [SaturatedFatContent] 53.2 [CholesterolContent] 279.1 [SodiumContent] 3041.1 [CarbohydrateContent] 92.5 [FiberContent] 4.6 [SugarContent] 20.5 [ProteinContent] 68.2 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes. Add the flour to create a roux. Whisk in the beer and stock. Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes. Remove from heat and stir in the cheeses. Season to taste with salt and pepper. To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the cubed bread, and pan-toast until crispy. Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.
[Name] Avocado and Shrimp Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-06-14T04:37:00Z [Description] A healthy and delicious sandwich toast with a shrimp filling coupled with an avocado spread. I’ve also added more vegetables which makes this sandwich a healthy meal for lunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/kfxkM6jYTSWRV2iSZI1M_avocado%20shrimp%20toast.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["100", "1", "1", "1", "1", "1", "1", "1", "1/2", "1 -2", "4", "30", "1"] [RecipeIngredientParts] ["shrimp", "cornstarch", "sake", "avocado", "lemon juice", "extra virgin olive oil", "salt", "pepper", "tomatoes", "lettuce", "cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.8 [FatContent] 29.6 [SaturatedFatContent] 6.1 [CholesterolContent] 72.6 [SodiumContent] 770.8 [CarbohydrateContent] 38.6 [FiberContent] 8.4 [SugarContent] 3.8 [ProteinContent] 15.9 [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 cornstarch and 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. Put the avocado in a bowl then mash using a fork. Squeeze out the juice from half of a lemon or about 1 tablespoon of lemon juice onto the avocado to prevent it from browning. Add a teaspoon of extra virgin olive oil and then season it with a pinch of salt and pepper. Mix the ingredients well until well-combined. Wash and then dry the green lettuce then tear it into smaller pieces about the size of the sliced bread. Slice the tomato thinly then place on top of a paper towel. The kitchen paper will absorb the excess liquid from the tomatoes. Let the paper towel absorb the liquid for about 10 minutes. Place the green lettuce on top of 2 slices of bread then add a slice of tomato. Spread the avocado mixture evenly on top of the tomato. Add some cheese on top. Arrange the shrimps evenly on top. Add some more cheese then sprinkle with a pinch of pepper. Preheat your sandwich maker. Toast it until it is brown and crispy which usually takes about 5 minutes.
[Name] Soup With Millet and Carrot [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-14T12:07:00Z [Description] Make and share this Soup With Millet and Carrot 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/lGqMaXyT4mH8EY45K3pQ_EC_Soup%20with%20millet.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "4 -5", NA, "1", "3", "1/4", "1", NA, "2 -3"] [RecipeIngredientParts] ["cauliflower florets", "cauliflower", "carrot", "water", "coarse sea salt", "olive oil", "lovage", "fresh parsley leaves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.4 [FatContent] 4.7 [SaturatedFatContent] 1.0 [CholesterolContent] 2.2 [SodiumContent] 204.0 [CarbohydrateContent] 11.3 [FiberContent] 1.8 [SugarContent] 1.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put millet, cauliflower flowers and leaves and sliced carrot in the covered microwave-proof dish. Cook in a microwave oven for 15 minutes on MAX. Stir in olive oil, salt and sprinkle with chopped lovage or parsley leaves and grated Parmesan cheese.
[Name] Raspberry Pretzel Salad [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-06-14T12:07:00Z [Description] I found this on the back of a whipped topping label. A friend used to make something similar years ago and I never got the recipe! [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1/2", "16", "8", "6", "2", "12"] [RecipeIngredientParts] ["sugar", "butter", "low-fat cream cheese", "gelatin", "water", "red raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.3 [FatContent] 21.7 [SaturatedFatContent] 12.6 [CholesterolContent] 63.6 [SodiumContent] 634.5 [CarbohydrateContent] 50.8 [FiberContent] 2.7 [SugarContent] 25.6 [ProteinContent] 19.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350ºF. In a medium bowl, mix pretzels, 1/4 cup sugar and melted butter. Press into a 13x9 inch pan. Bake for 10 minutes. Cool completely. In another bowl, combine cream cheese and remaining sugar, mix until smooth. Add whipped topping and continue mixing until well combined. Spread over pretzel layer. Chill at least 30 minutes. In yet another bowl (whew, hope you have lots of bowls!], combine gelatin and boiling water. Sprinkle frozen berries over cream cheese layer, carefully pour gelatin over berries. Refrigerate, covered until set about 1 to 2 hours.
[Name] Fantod Cocktail [AuthorId] 226867 [AuthorName] Linky [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-14T12:37:00Z [Description] I have homemade raspberry cordial that I can use in this drink. Original recipe calls for German honey liquor called Barenjager for the honey syrup and St. Germaine (elderflower liqueur) for the Cointreau. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["lime juice", "honey syrup", "Cointreau liqueur"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.7 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend all ingredients, serve up straight or on the rocks. Say \"Prost\" and enjoy!
[Name] Homemade Cranberry Sauce - With Orange & Lemon Zest [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-14T20:19:00Z [Description] This is not like the traditional “open the can, slip out the solid cylindrical figure” type of cranberry sauce. Instead, this cranberry sauce is full of bright, fresh flavor...more like a gelatin salad! The fresh cranberries make this sauce a beautiful red color. You’ll be proud to add this easy-to-make, shimmering dish to your holiday table. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/LkQ3oYJTPyfQRTGoEUDI_IMG_3398.jpg" [RecipeCategory] Sauces [Keywords] ["Gelatin", "Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "3/4", "2", "1", "2"] [RecipeIngredientParts] ["fresh cranberries", "water", "sugar", "oranges", "lemon", "gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.0 [CarbohydrateContent] 40.8 [FiberContent] 5.0 [SugarContent] 32.5 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put washed cranberries into pan with water.", "Add orange and lemon zest.", "Simmer 10 minutes until berries soften.", "Sweeten to taste with sugar.", "Add gelatin to the orange and lemon juice. Mix together and add to the cranberries.", "Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs.", "Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve." ]
[Name] Sweet Potato Muffins - a Great Breakfast Recipe [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-14T20:19:00Z [Description] The heavily spice-scented aroma that fills the home when these muffins are baking in the oven is incredible. As I write, I can see (and smell!) a little pat of butter melting on a freshly pinched open muffin. Pour up a steaming cup of tea, maybe coffee and enjoy a little bit of heaven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/ozdHIArCRfiYQsx8mOdm_Muffin.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Yam/Sweet Potato", "Potato", "Vegetable", "Baking", "< 30 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "3/4", "3/4", "1/2", "2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "milk", "sweet potato", "olive oil", "butter", "white flour", "whole wheat flour", "sugar", "baking powder", "salt", "cinnamon", "nutmeg", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.7 [FatContent] 8.4 [SaturatedFatContent] 1.6 [CholesterolContent] 25.4 [SodiumContent] 258.8 [CarbohydrateContent] 39.6 [FiberContent] 2.2 [SugarContent] 18.3 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 8 Muffins [RecipeInstructions] Heat oven to 400 degrees. Spray muffin pans with non-stick spray or line with paper baking cups. In a bowl, beat egg slightly. Stir in milk, sweet potato and oil or butter. Blend dry ingredients together, then add to wet mixture. Stir until flour is moistened. Batter should be slightly lumpy. Fold in raisins. Fill muffin cups ¾ full. Bake for about 15 minutes or until inserted toothpick comes out clean. Serve hot. Watch the video here: https://www.youtube.com/watch?v=632B0UsvnFA. When making these muffins for a regular day breakfast, I like to mix the dry ingredients up the night before…just one less step in the morning. Besides breakfast, you’ll be proud to serve these for brunch. Or serve them in the evening alongside a bowl of soup and you’ll have a complete meal…or by the fireside with a mug of cider. You’ll know what to do!
[Name] Hartson's Moist Banana - Strawberry - Nut Bread [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-06-14T20:20:00Z [Description] Make and share this Hartson's Moist Banana - Strawberry - Nut Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/pbVAdPVvSiys3t6JElpJ_Banana%20Strawberry%20Nut%20Bread.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "4", "3", "4", "1/4 - 1/2", "3", "1/2", "1/2", "6", "2"] [RecipeIngredientParts] ["butter", "powdered sugar", "vanilla", "eggs", "bananas", "milk", "flour", "salt", "baking soda", "pecans", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2552.0 [FatContent] 118.7 [SaturatedFatContent] 38.0 [CholesterolContent] 405.3 [SodiumContent] 1433.4 [CarbohydrateContent] 342.6 [FiberContent] 22.3 [SugarContent] 158.5 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 2 Loafs [RecipeInstructions] ["Grate butter if refrigerated, microwave 20 seconds until soft, or use room temperature butter.", "Chop a basket of strawberries (about 2 cups]. Important: Do not over chop strawberries. You will want the chew of the Strawberry to come through and deliver the strawberry flavor.", "Chop, lightly, pecans in food processor or use meat tenderizing mallet to break pecans into smaller pieces. Important: Do not over chop pecans. You will want the chew of the pecan to come through.", "in LARGE bowl, combine powdered sugar, salt, baking soda, chopped pecans and only TWO of the three cups of flour together. Set aside third cup of flour. The bowl used should be large enough to combine all ingredients together later.", "Separately, beat three eggs. Add vanilla, milk, and butter. mix gently together.", "ADD Step 5 (wet mixture] into large bowl used earlier to combine dry ingredients. Fold and mix lightly until combined and smooth.", "Preheat oven to 350 degrees.", "ADD bananas and mix (if bananas have not been blended yet, use a mashing utensil such as one used for mashing potatoes]. Do not over mix bananas. You will want small chunks of banana for texture and flavor.", "ADD strawberries to mix and lightly fold.", "Combined mixture should be slightly fluid. ADD remaining flour in small parts until mixture maintains a light form. It should fall off a spatula, a little more formed than making pancake batter.", "Coat well, two bread loaf pans (metal or glass will do].", "Place mixture in equal parts into two loaf bread pans (see pan size in finished loafs picture].", "Place both filled pans in center oven. Bake 50 minutes. REDUCE oven temperature to 325 and continue to cook 30-40 minutes.", "Remove from oven, Cover with cloth and cool. Serve warm or cold." ]
[Name] Carmel Apples [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2017-06-14T20:21:00Z [Description] We like to use Granny Smith apples for this recipe because we prefer the tart apple taste with the sweet caramel. But if you prefer sweet on sweet, use any variety of sweet apple that you like for fresh eating. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/yiA9AQ9TRz29aMirlqAg_Carmeled%20Apples.jpg" [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "3/4", "1/2", "1", "1"] [RecipeIngredientParts] ["apples", "heavy cream", "light corn syrup", "butter", "brown sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.9 [FatContent] 31.6 [SaturatedFatContent] 15.4 [CholesterolContent] 71.3 [SodiumContent] 254.7 [CarbohydrateContent] 77.3 [FiberContent] 3.6 [SugarContent] 52.4 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 8 Apples [RecipeInstructions] Remove the stems and wash the skin of the apples. Starting at the stem end, press a skewer into each apple. I like to use metal skewers because they’re easier to poke through the core. They can be replaced with wooden skewers before eating. But you can use wooden skewers from the start if you like. You can poke the skewer all the way through the apple, as long as the apple can still stand by itself. Line a baking sheet with parchment and place the apples on the sheet. Chop 1 cup of nuts. We like to use almonds because they’re not as soft as walnuts or pecans and don’t absorb much moisture when refrigerated. Set the nuts aside in a bowl. Fit a saucepan* with a candy thermometer. Heat 3/4 cup of cream, corn syrup, butter and sugar until mixture registers 246 degrees F on the thermometer. Stir the mixture constantly to prevent burning. This can take several minutes, so patience is recommended. Remove from heat and stir in the remaining ¼ cup of cream and vanilla. Now for the dipping. Dip the apples in caramel. The caramel will be extremely hot, so keep your fingers away from the caramel. It will stick to your fingers just like it sticks to the apples. (Don’t ask me how I know this.] Twisting the skewer as you remove the apple from the caramel will cool the caramel and let the excess fall back into the pan. There are no rules about double dipping so you can continue to dip and re-dip your apples to your heart’s content. The more you dip, the thicker the caramel coating will be on your apple. Keep in mind you will want to coat your apple with nuts at some point before your caramel sets completely. Set your caramel coated apple on the lined baking sheet. Once all the apples have been dipped, place the baking sheet in the refrigerator to cool. The caramel apples will be ready to eat in about 4 hours. (Patience is recommended here too!] Eat them off the wooden skewer, or for daintier eating, slice them in wedges. Mmm-mmm. If you have caramel left over, you can save it in the refrigerator. Heat it up and serve over ice cream, bananas or (use your imagination!]. * Once heated the mixture will double in size, make sure your pan is large enough before turning on the heat.
[Name] Breakfast Waffles - a Recipe for Homemade Whole Wheat Waffles [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-14T20:21:00Z [Description] Tradition has it that waffles originated when a knight dressed in full armor sat on a pancake. At our house we’re always careful to take off our armor before sitting on pancakes, so when we want waffles we resort to the use of waffle irons. Although we prefer the Holland style waffle (thin with shallow insets) rather than the Belgium style (thick with deep insets) this recipe will work whichever style of waffle iron you use. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/P3B5QVoQRemdQ6ugwPdJ_waffle%2C%20butter%2C%20syrup.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "3/4", "1/2", "1"] [RecipeIngredientParts] ["egg", "buttermilk", "vinegar", "olive oil", "whole wheat flour", "baking soda", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.6 [FatContent] 18.1 [SaturatedFatContent] 3.5 [CholesterolContent] 97.9 [SodiumContent] 661.6 [CarbohydrateContent] 39.0 [FiberContent] 4.8 [SugarContent] 6.2 [ProteinContent] 13.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slightly beat the egg, add buttermilk, vinegar and oil and beat all together. Mix dry ingredients together, then combine them with the liquid ingredients. Ladle about ½ cup of batter into waffle iron. Serve hot. This recipe will serve 2-3 people. Any leftover waffles can be frozen in single layers. To warm them up place them on the oven rack heated to 350 degrees for a few minutes or use a toaster.
[Name] How to Make: Rice Pilaf [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT20M [PrepTime] PT12M [TotalTime] PT32M [DatePublished] 2017-06-14T20:22:00Z [Description] Rice is one of the oldest foods that we know of that is still eaten today. perhaps that is why there are hundreds of variations for Rice Pilaf... and this is our version. Even my brother who doesn't like rice, reaches for seconds on this! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/pTJITa64R16TbSNiP6Mq_thumb_IMG_1767_1024.jpg" [RecipeCategory] < 60 Mins [Keywords] ["Steam", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "1/4", NA] [RecipeIngredientParts] ["butter", "white rice", "orzo pasta", "salt", "parsley", "sage", "rosemary", "thyme", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.4 [FatContent] 6.7 [SaturatedFatContent] 3.8 [CholesterolContent] 15.3 [SodiumContent] 638.0 [CarbohydrateContent] 69.2 [FiberContent] 2.7 [SugarContent] 1.1 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] In a saucepan, bring liquid to a rolling boil. In the meantime, melt butter in a skillet on medium heat. Add rice, orzo, salt and spices -- slivered almonds if you like. Stir to mix in butter, spices and to lightly brown. Turn down the rice as low as possible. Pour boiling liquid into the skillet…carefully because the water will be further heated by the hot rice. Cover with a lid and leave on low heat for 20 minutes to finish cooking. Turn off heat and remove the lid to see how you did! Fluff up the rice with a fork. Transfer to a serving dish and garnish.
[Name] Cream Cheese Dessert - Easier Than Cheese Cake [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-06-14T20:22:00Z [Description] This looks a lot like cheese cake, but it’s much easier to make and has a lighter and creamer taste. You can't go wrong with whatever you decide to top this light, creamy and easy to make dessert. Berries are fabulous, so is lemon…let your taste buds be your guide and use your imagination. Try apricots, peaches, mangos, bananas…even chocolate. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/En77NMFITCWLX3f5sV7S_Cherry%20Cream%20Cheese.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Cherries", "Cheese", "Berries", "Fruit", "Summer", "Sweet", "Oven", "Refrigerator", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/3", "1/2", "1", "1", "1", "1/4", "1 1/2", "1/2", "1/4", "1/8", "1"] [RecipeIngredientParts] ["graham cracker", "flour", "brown sugar", "butter", "pecans", "cream cheese", "powdered sugar", "heavy whipping cream", "sugar", "cornstarch", "cherry juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.8 [FatContent] 26.8 [SaturatedFatContent] 14.1 [CholesterolContent] 73.8 [SodiumContent] 144.8 [CarbohydrateContent] 40.5 [FiberContent] 1.2 [SugarContent] 31.9 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Butter Crunch Crust: Blend ingredients together and press in pan with back of fork. Bake at 325 degrees for 15-20 minutes. Let cool. Cream Cheese Filling: Using a mixer beat the softened cream cheese. Slowly add sugar to the cream cheese and continue beating. Fold the whipped cream into the creamed cheese mixture by hand, mixing it together gently until combined. Spread over the cooled crust and chill. Cherry Topping: Combine ¼ cup sugar and cornstarch in a saucepan. Stir in cherry juice. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat. Stir in ¼ cup sugar, almond flavoring and cherries. Let cool. Then top the dessert and chill. Watch the video here: https://www.youtube.com/watch?v=IC2s3Wh6OOQ.
[Name] Apricot Upside-Down Cake [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-14T20:22:00Z [Description] This cake is one of our family favorites. Served warm or cold, with ice cream, whipped cream or just plain. My Grandma first made this cake when she had an abundant supply of apricots on her hands and decided to use apricots in place of the pineapple in pineapple upside-down cake...it was an instant hit and now that you've heard about it, you’ll have to give it a try...maybe it'll become one of your favorites too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/0URMU1ZnQRCPRTb5MHin_IMG_0046.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "Summer", "Sweet", "Baking", "< 60 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["30", "1/2", "1", "2 1/4", "1 1/2", "3 1/2", "1", "1/2", "1", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "brown sugar", "flour", "sugar", "baking powder", "salt", "butter", "milk", "vanilla", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.4 [FatContent] 17.6 [SaturatedFatContent] 10.6 [CholesterolContent] 90.0 [SodiumContent] 472.4 [CarbohydrateContent] 78.8 [FiberContent] 2.2 [SugarContent] 57.8 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] 1 9 X 13" cake [RecipeInstructions] Preheat oven to 350 Degrees. Melt 1/2 cup butter in saucepan. Pour butter into lightly greased 9 X 13 inch baking pan. Add brown sugar to the melted butter and spread evenly in bottom of the pan. Place apricot halves in bottom of pan. Cake: Combine dry ingredients in mixing bowl. Add softened butter, milk and vanilla. Beat on medium speed for 2 minutes. Add eggs and beat 2 more minutes. Pour cake batter over apricots and spread evenly. Bake for 30 minutes or until a toothpick inserted into center of cake comes out clean. When cake is cool, run a knife around the edges of the pan to loosen cake from the sides. Invert cake onto a plate and Enjoy!
[Name] Hartson's Deep Fried Chicken Taquitos - Homemade [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT4H30M [PrepTime] PT15M [TotalTime] PT4H45M [DatePublished] 2017-06-14T20:23:00Z [Description] Make and share this Hartson's Deep Fried Chicken Taquitos - Homemade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/zgyQScl7R8qhLltAAj0n_Homemade%20Taquitos%20-%20Bryan%20Hartson%20Style.JPG" [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "6", "1 1/2", "4 -6", "12", "1", "1", "1"] [RecipeIngredientParts] ["flour", "boneless chicken breasts", "water", "sharp cheddar cheese", "monterey jack cheese", "tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2553.1 [FatContent] 244.6 [SaturatedFatContent] 41.9 [CholesterolContent] 101.2 [SodiumContent] 487.7 [CarbohydrateContent] 57.2 [FiberContent] 2.2 [SugarContent] 0.8 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In CROCK POT, add two large (rinsed] chicken breasts. Add Chef Merito Chicken Marinade, Marinador para Pollo to crock pot. Coat both sides of chicken (alternate seasonings can be substituted as desired. If a dry seasoning is used, add 6 oz chicken broth to crock pot]. Set crock pot on HI and cook 4 hours, turning at least once. Remove chicken and shred (ok to let chicken cool]. Set aside. Heat oil in deep fryer to 352 degrees F. Use caution. In bowl, combine 2 cups Instant Mesa Corn Flower and 1 1/2 cup water. Mix 2 minutes or longer. Mix should form lightly into a ball. Add more water if needed 1 teaspoon at a time. Cover mixture when not in use with a damp towel. Remove approximately 1 1/2 oz (a small ball in the hand] and form into a ball. Place on tortilla press lined with plastic, both sides. If no tortilla press, you can place a piece of plastic on a smooth table, place the ball of mesa dough on top, place another piece of plastic on top followed by a hard smooth surface. compress together evenly for a thin layer. [zip lock bags work well as the plastic top and bottom. Simply cut away rought zip lot tops]. Gently remove the top plastic cover from flattened flour mesa. Now, gently place flour mesa on open hand and peel back other piece of plastic (bottom cover]. Place pressed flour mesa back onto one piece of plastic. ADD shredded chicken mix to pressed flour mesa lengthwise approximately 1/4 inch wide and 1/4 inch high on 1/3 area closest to you. Lift plastic from counter and fold flattened flour mesa area closest to you over the chicken mix away from you allowing the flattened flour mix to fold over and off of plastic. Use fingers (not thumb] to push-roll the flattened flour mesa over itself until you have a complete roll. Place a toothpick into end of flattened flour mesa to hold it on itself. Carefully move to a holding area. Repeat steps for additional flour mesa rolls. place 3 rolled flour mesa chicken rolls into deep fryer at a time and carefully deep fry for 5-6 minutes. Remove from oil ad drain. Plate 3 taquitos. Remove toothpick. Add mix of cheeses to top. If needed, microwave to melt approximately 30 seconds. Serve as is or add your favorite toppings (Onion; Guacamole; Enchilada sauce; Green Onion; etc.].
[Name] Root Vegetable Lasagna Shape Magazine [AuthorId] 2732811 [AuthorName] Love2Yogagirl [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-06-14T20:24:00Z [Description] Make and share this Root Vegetable Lasagna Shape Magazine recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/4", NA, NA, "1/2", "2", "1/2", "1/2", "1", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["parsnip", "carrot", "rosemary", "garlic cloves", "olive oil", "kosher salt", "fresh ground black pepper", "water", "ricotta cheese", "dried oregano", "lemon", "basil", "dried basil", "broccoli florets", "panko breadcrumbs", "parmigiano-reggiano cheese", "sweet potato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.3 [FatContent] 33.3 [SaturatedFatContent] 14.0 [CholesterolContent] 69.9 [SodiumContent] 426.6 [CarbohydrateContent] 32.8 [FiberContent] 4.6 [SugarContent] 6.0 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375 degrees. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes. Transfer vegetables to a high-speed blender or a food processor, add water. Puree until thick and smooth; set aside. In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil and salt and pepper to taste. In a separate bowl stir together the broccoli, panko, cheese and remaining 2 tablespoons of olive oil. In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta and the remaining sweet potatoes. Add a thick layer of the broccoli crumble. Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more. You may need to adjust temp and time for altitude and differences in ovens.
[Name] Pesto Chicken [AuthorId] 2165923 [AuthorName] Cook of the Month C [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-06-14T20:25:00Z [Description] Make and share this Pesto Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "8", "9", "4", "4", "8"] [RecipeIngredientParts] ["pesto sauce mix", "olive oil", "boneless skinless chicken breasts", "provolone cheese", "butter", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.1 [FatContent] 21.1 [SaturatedFatContent] 8.0 [CholesterolContent] 100.4 [SodiumContent] 545.7 [CarbohydrateContent] 24.3 [FiberContent] 1.7 [SugarContent] 2.7 [ProteinContent] 33.9 [RecipeServings] 8.0 [RecipeYield] 1 Chicken Breast [RecipeInstructions] Prepare pesto sauce using olive oil per package directions. Heat oven to 350 degrees. Spray 9 x 12 inch glass dish with non-stick spray. Moisten chicken with water, shake off excess and coat with gluten free bread crumbs. Place chicken in baking dish, cover and bake for 20 minutes. Remove chicken from oven and spread pesto sauce evenly over breasts. Cover each breast with 1/2 slice of provolone cheese. Spread mushrooms over cheese. Place chicken back in oven for 25-30 minutes until done. Freeze two breasts in a quart size zip lock bag. To reheat: Thaw in refrigerator overnight. Heat in oven or microwave.
[Name] Raw Vegan Fudge [AuthorId] 2001537981 [AuthorName] Adrian [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-06-14T20:25:00Z [Description] Make and share this Raw Vegan Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "Vegan", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] "dried dates" [AggregatedRating] nan [ReviewCount] nan [Calories] 275.3 [FatContent] 20.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 25.8 [FiberContent] 4.7 [SugarContent] 19.9 [ProteinContent] 2.8 [RecipeServings] 5.0 [RecipeYield] 20 cubes [RecipeInstructions] Remove the pits from the dates. Put both ingredients into a blender and blend until they're well incorporated. Mold into a square shape on a plate. Chill the fudge in the for 30 minutes. Cut it up into smaller squares and enjoy!
[Name] Ghana Salad from Zoe's Ghana Kitchen [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-14T20:25:00Z [Description] Text excerpted from ZOE'S GHANA KITCHEN © 2017 by Zoe Adjonyoh. Reproduced by permission of Mitchell Beazley. All rights reserved.
[Name] Tourtiere (Aka Meat Pie) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT7H [PrepTime] PT0S [TotalTime] PT7H [DatePublished] 2017-06-14T21:13:00Z [Description] Make and share this Tourtiere (Aka Meat 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/xZn6QoB7Qzexbm0iOFsx_CCCKHSP1_Tourtiere-Meat-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Savory Pies [Keywords] ["Meat", "Christmas"] [RecipeIngredientQuantities] ["4", "4", "3", "3", "3", NA, "1", "1/2", "1/2", "1/2", "4", "6", "2", "2 1/4", "1/4", "3/4", "6"] [RecipeIngredientParts] ["garlic cloves", "onions", "canola oil", "ground pork", "ground cinnamon", "ground cloves", "ground nutmeg", "potatoes", "water", "all-purpose flour", "salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1051.5 [FatContent] 60.0 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 946.9 [CarbohydrateContent] 114.4 [FiberContent] 11.0 [SugarContent] 4.5 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] 6 meat pies [RecipeInstructions] ["In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.", "With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C]. Line six 9-inch (23-cm] pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.", "Shortcrust Pastry:", "In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm] thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm] pie plates." ]
[Name] Sucre a La Creme With Maldon Salt and Pecans [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-14T21:24:00Z [Description] Make and share this Sucre a La Creme With Maldon Salt and Pecans 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/53/19/78/1GkoObCySMiJuaVKWCUN_CCCKHSP1H_12003.jpg" [RecipeCategory] Candy [Keywords] ["Dessert", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1 1/2", "1", "1/2", "1/2", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["brown sugar", "sugar", "maple syrup", "butter", "salt", "vanilla extract", "pecans", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 12 squares [RecipeInstructions] ["Line an 8-inch (20-cm] square pan with plastic wrap and lightly oil.", "In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar.", "Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C].", "Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C], about 20 minutes. Remove the pan from the water bath.", "Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.", "Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt.", "Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container." ]
[Name] Cranberry, Orange and Prosecco [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-14T21:36:00Z [Description] Make and share this Cranberry, Orange and Prosecco 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/D8gdLlgnSqOTFwH3Yy4f_CCCKHSP1H_12026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/79/aZyWwo4RSZ6J8wu5CN1P_CCCKHSP1H_Cranberry-Orange-and-Prosecco_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Beverages [Keywords] ["Fruit", "Christmas", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1"] [RecipeIngredientParts] ["cranberries", "sugar", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 8.4 [FiberContent] 1.1 [SugarContent] 5.3 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature. On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes]. When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.
[Name] Carrot Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-14T21:44:00Z [Description] Make and share this Carrot Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/UQlrLW9BQYaUBKcf3Yy1_CCCKHSP1H_12014.jpg" [RecipeCategory] Dessert [Keywords] ["Vegetable", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1/2", "1/2", "1/2", "1/2", "1 1/2", "1", "4", "3", "1", "1", "1/2", "1/2", "2", "1/2", "2 1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "ground cinnamon", "allspice", "ground cloves", "ground nutmeg", "salt", "sugar", "canola oil", "eggs", "carrots", "pineapple", "walnuts", "dried cherries", "golden raisin", "cream cheese", "butter", "icing sugar", "orange, juice and zest of", "maple syrup", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.1 [FatContent] 15.2 [SaturatedFatContent] 7.9 [CholesterolContent] 103.7 [SodiumContent] 156.8 [CarbohydrateContent] 15.2 [FiberContent] 2.1 [SugarContent] 9.4 [ProteinContent] 5.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the cake:", "With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C]. Line two 8-inch (20-cm] springform pans with parchment paper. In a bowl, combine the flour, baking powder, baking soda, cinnamon, allspice, cloves, nutmeg and salt. Set aside.", "In another bowl, combine the sugar, oil and eggs with a whisk. Gently stir in the dry ingredients. With a spatula, gently fold in the carrots, pineapple, walnuts, cherries and raisins.", "Divide the batter between the pans. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool in the pans on a rack. Run the blade of a knife around the cakes and unmold.", "For the frosting:", "In a bowl, cream the cream cheese with the butter and icing sugar with an electric mixer. Add the zest and juice and continue beating until the frosting is smooth and creamy.", "Spread the frosting over the top of the cakes and stack them on a platter.", "For the maple walnuts:", "In a skillet, bring the syrup to a boil. Add the walnuts and stir continuously until the syrup has crystallized around the walnuts. Pour onto a baking sheet covered with parchment paper and let cool. Garnish the cake." ]
[Name] Roasted Turkey With Turkey Meatballs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT54H50M [PrepTime] PT0S [TotalTime] PT54H50M [DatePublished] 2017-06-14T21:56:00Z [Description] Make and share this Roasted Turkey With Turkey Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IUAbNtz4TBCD8vxBZ7vj_CCCKHSP1H_12012.jpg" [RecipeCategory] Whole Turkey [Keywords] ["Poultry", "Meat", "Christmas", "Thanksgiving", "Roast", "Oven"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "2", "2", "1", "1", "32", "1", "1", "2", "2", "2", "1", "4", "1", "1", NA, "1", "1/2", "1", "1/2", "1/2", "1/2", "2", "1/2", "2", NA, "4", "4"] [RecipeIngredientParts] ["hot water", "molasses", "salt", "brown sugar", "black peppercorns", "lemons", "onions", "garlic", "fresh rosemary", "cold water", "turkey", "bacon", "celery ribs", "garlic cloves", "leeks", "onion", "ground turkey", "cayenne", "milk", "parmigiano-reggiano cheese", "fresh chives", "fresh dill", "fresh parsley", "green onions", "butter", "garlic cloves", "leeks", "chicken broth", "turkey broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.5 [SodiumContent] 22.6 [CarbohydrateContent] 12.5 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the brine and turkey:", "Pour the hot water in a large and deep non-reactive pan, bucket or large cooler with ice. Stir in the molasses, salt and brown sugar until fully dissolved. Then add the peppercorns, lemons, onions, garlic and rosemary. Add the cold water and let cool to room temperature (or put in the refrigerator]. Place the turkey in the brine. Using a syringe, inject the turkey with some of the brine. Cover and leave in the brine for 48 hours in the refrigerator.", "For the stuffing:", "In a skillet over high heat, cook the bacon until almost crispy, about 5 minutes. Add the celery, garlic, leeks and onions. Continue cooking until translucent. Add the ground turkey and cook until browned. Add the paprika and cayenne. Season with salt and pepper and let cool. Meanwhile, soak the bread in the milk in a small bowl. In a large bowl, combine the soaked breadcrumbs, the bacon mixture, cheese, chives, dill, parsley and green onions. Season with salt and pepper. Set aside part of the stuffing to stuff the turkey. Form the remaining stuffing into meatballs using a 1 tablespoon measurement. Reserve on a baking sheet covered with parchment paper. Cover with plastic wrap and keep in the refrigerator until ready to cook. With the rack in the lowest position, preheat the oven to 325 degrees F (170 degrees C]. Remove the turkey from the brine and dry thoroughly.", "To roast the turkey:", "In a bowl, mix together the butter and garlic. Set aside. Fill the turkey cavity with the reserved stuffing. Tie the drumsticks together with kitchen string to help the turkey keep its shape. Rub the turkey in between the skin and the flesh with the garlic butter. Sprinkle with salt and pepper. Scatter the leeks on the bottom of a large roasting pan and pour in the chicken broth. Place the turkey on the leeks. Add the meatballs to the pan. Roast for about 5 1/2 hours, basting the turkey with the broth every 20 minutes, until a meat thermometer inserted in the thigh without touching the bone reads 180 degrees F (82 degrees C]. If necessary, add more broth so there is always about 4 cups/1 l liquid in the bottom of the roasting pan. If any parts of the turkey begin to scorch during cooking, cover them with aluminum foil. Place the turkey and meatballs on a serving platter. Cover and let rest 20 minutes. Strain the liquid from the roasting pan into a saucepan and skim the fat at the surface. Adjust the seasoning. Reduce the sauce to the desired consistency. Keep warm. Serve the turkey with the roasting sauce and the turkey meatballs." ]
[Name] Spinach Gratin [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-14T22:05:00Z [Description] Make and share this Spinach Gratin 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/spEQorjFRgaUJyRhfsl3_CCCKHSP1H_12025.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/82/zL0I6sCBT16EwtYJAeHZ_CCCKHSP1H_Spinach-Gratin_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Spinach [Keywords] ["Cheese", "Greens", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["butter", "onion", "garlic clove", "all-purpose flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 1.9 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F (200 degrees C]. Butter an 8 cup (2 l] gratin dish.", "In a skillet over medium-high heat, warm 1 tablespoon butter. Add the spinach and cook, stirring occasionally, until just wilted, 3 to 4 minutes. Press out any excess water. Transfer to a large bowl.", "In a large saucepan over medium heat, melt the remaining 2 tablespoons butter. Add the onions and cook, stirring, until translucent but not brown, about 5 minutes. Add the garlic and then the flour and cook, stirring constantly, until nutty and just golden, about 1 minute. Slowly whisk in the cream and milk and continue cooking until thickened, about 3 minutes. Remove from the heat and stir in half of the cheese until melted. Fold the sauce into the spinach and season with salt and pepper. Transfer to the prepared gratin dish and top with the remaining cheese. Bake until the gratin is golden brown on top, about 10 minutes." ]
[Name] Gravlax [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT24H15M [PrepTime] PT0S [TotalTime] PT24H15M [DatePublished] 2017-06-14T22:11:00Z [Description] Make and share this Gravlax 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/53/19/83/JhYlLKLNRWaXhByduk2k_CCCKHSP1H_Gravlax_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "2", NA, "1", "1/4", "1/4", "2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["fresh dill", "coarse salt", "brown sugar", "salmon fillet", "szechuan peppercorns", "vodka", "Dijon mustard", "brown sugar", "olive oil", "fresh dill", "horseradish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the gravlax:", "Crush the dill with the coarse salt and add the brown sugar. Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours. After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.", "For the mustard sauce:", "Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce." ]
[Name] Chicken Liver Pate [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H45M [PrepTime] PT0S [TotalTime] PT2H45M [DatePublished] 2017-06-14T22:16:00Z [Description] Make and share this Chicken Liver Pate 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/33186/3FWsbEJOSvmojn6vyl1Q_CCCKHSP1H_12010.jpg" [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", NA, "1 1/2", "2", "4", "1", NA] [RecipeIngredientParts] ["onions", "olive oil", "chicken livers", "carrots", "hard-boiled eggs", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.2 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 105.3 [SodiumContent] 37.3 [CarbohydrateContent] 5.8 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 12 cups [RecipeInstructions] In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish. In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels. In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired. Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours. Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
[Name] El Rey's Fish Tacos [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-14T22:32:00Z [Description] Make and share this El Rey's Fish 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/recipes/53/19/85/V7TsnqKRjau2pVcWUPEN_fishtacos1 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/85/0yT9BB1JTJ2U62rUFDyv_fishtacos3 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/19/85/CSoth7ThQgiAmQMMFIhO_fishtacos2 (1 of 1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/R0kx6ewWSP4N5KLpFVIw_CCCWO101_El-Reys-Fish-Tacos-1_s4x3.jpg.rend.hgtvcom.616.462.jpeg" ] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1 -2", "1", "3", NA, "1", "1", "1", "1", "1", "1", NA, "6", "4", "2", "1", "1", NA, "1", "1", "2", "1", "1", "1", "1", "1", "1", "1", NA, "2", "1/4", "1", NA, "2 1/2", "2", "1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["avocados", "lime", "green chili sauce", "fresh cilantro leaves", "lime", "garlic clove", "onion", "salt", "Italian tomatoes", "garlic cloves", "onion", "olive oil", "fresh cilantro leaves", "lime", "tomatoes", "fresh cilantro leaves", "garlic clove", "lime", "onion", "red bell pepper", "olive oil", "flour", "cornstarch", "baking powder", "salt", "beer", "eggs", "canola oil", "corn tortilla", "mayonnaise", "cabbage", "onion", "cilantro leaf", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.2 [FatContent] 32.9 [SaturatedFatContent] 5.2 [CholesterolContent] 93.0 [SodiumContent] 121.2 [CarbohydrateContent] 54.1 [FiberContent] 24.2 [SugarContent] 18.1 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the guacamole: In a food processor, mix together the avocados, lime zest and juice, jalapeno pepper and hot sauce. Season with salt and pepper. Keep in the refrigerator. For the salsa verde: Remove the papery husks from the tomatillos and rinse well. Cut in half and place cut-side down on a baking sheet lined with parchment paper. Place under a broiler for about 5 minutes to lightly blacken the skin. Place the tomatillos, cilantro, lime zest and juice, garlic, onions and jalapeno pepper in a food processor (or blender] and pulse until all the ingredients are finely chopped and mixed. Season with salt. Cool in the refrigerator. For the Salsa Roja: Preheat the oven to 400 degrees F (200 degrees C]. Lay the tomatoes, garlic, serrano pepper and onions on a baking tray lined with parchment paper. Drizzle with the olive oil and season with salt and pepper. Bake in the oven until the tomatoes look soft and the onions and peppers have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro and lime zest and juice. Adjust seasoning. Add a little water if too thick. Keep in the refrigerator. For the Salsa Mexicana: Mix together the tomatoes, cilantro, garlic, lime zest and juice, onions, jalapeno pepper, red bell pepper and olive oil. Season with salt and pepper. Keep in the refrigerator. For the fish: To make the beer batter, in a large bowl, combine the flour, cornstarch, baking powder and some salt. Blend the beer and eggs, and then quickly stir into the flour mixture (don't worry about a few lumps]. Heat the oil in a deep-fryer to 375 degrees F (190 degrees C]. Dust the fish pieces lightly with flour. Dip into the beer batter and fry until crisp and golden brown. Drain on paper towels. To serve: Place the fried fish in a tortilla, add a dollop of mayonnaise, and top with shredded cabbage, onions and cilantro. Top with guacamole, salsa verde, salsa rosa and salsa Mexicana.
[Name] Chocolate Clams and Salsa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-14T22:46:00Z [Description] Make and share this Chocolate Clams and 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/X86wUF6dTkeC0BUOatnq_CCCWO101_Chocolate-Clams-and-Salsa-1_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", NA, "4", "1", "1", "1", "1", "1", NA, "1/4", "1", "3", "1", NA, NA, "2", NA] [RecipeIngredientParts] ["mayonnaise", "Dijon mustard", "fresh cilantro", "onion", "tomatoes", "serrano chili", "onion", "lime", "fresh cilantro", "olive oil", "onion", "garlic cloves", "chipotle pepper", "black beans", "clams", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.0 [FatContent] 13.6 [SaturatedFatContent] 5.1 [CholesterolContent] 14.3 [SodiumContent] 142.7 [CarbohydrateContent] 16.4 [FiberContent] 4.0 [SugarContent] 7.4 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the dressing:", "Put the mayonnaise, mustard, cilantro, onions and jalapeno in the recipient of a blender and pulse until creamy. Season with salt and pepper.", "For the salsa:", "In a bowl, mix the tomatoes, chile, onions, lime zest and juice, cilantro and olive oil. Season with salt and pepper. If you like things spicier, put everything through a meat grinder, or a blender, and grind it up. Keep in the refrigerator until ready to serve.", "For the refried beans:", "Heat the lard in a heavy frying pan over medium heat. Add the onions and saute until softened and beginning to brown, about 5 minutes, stirring occasionally. Add the garlic and chipotle pepper and continue sauteing for 1 minute.", "Add a ladle of cooked beans and, using a masher, start mashing the beans. Once the first spoonful of beans has been mashed completely, keep adding more beans and repeating the process. The unique taste of refried beans occurs as a result of slowly frying the starches inside the beans in the lard, so you want to add the beans a little bit at a time, to make sure they all get good and fried.", "Once all the beans have been mashed, add a little bean liquid or water, until you get the texture that you want. Keep it a bit looser than you eventually want, as they will continue to firm up as they cool off the heat. Season with salt and pepper. Keep warm.", "For the clams:", "Scrub them under cool running water. Discard any gaping clams that don't close when cleaned.", "Set the clams on a BBQ grill over a solid bed of hot coals or over high heat on a gas grill. Close the lid on the gas grill. Cook the clams until they pop open, 6 to 8 minutes.", "Serve with a spoonful of the dressing, the salsa and refried beans. Garnish with lime wedges.", "Cook's Note:", "The Mexican chocolate clam, so-called for its brown-colored shell, is the largest West Coast bivalve. Reaching up to 6 inches across, the clams are very popular all along the coast of Central America. If Mexican chocolate clams are unavailable at your local store, you can use any other high-quality clams (still in their shells]." ]
[Name] Pedro's Tuna Sashimi [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-14T23:44:00Z [Description] Make and share this Pedro's Tuna Sashimi recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "2", NA] [RecipeIngredientParts] ["sashimi-grade tuna", "red onion", "limes, juice of", "avocado", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.7 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 9.9 [FiberContent] 4.1 [SugarContent] 2.2 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the slices of tuna on a plate. Garnish with the red onions. Squeeze lime juice all over and top with the avocado and jalapeno. Drizzle with the soy sauce. Serve immediately with crackers. Warning: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.
[Name] Emiliano's Tuna Machaca [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-14T23:49:00Z [Description] Make and share this Emiliano's Tuna Machaca 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/fQUc8eIlQmi6ZHEVtxcT_CCCWO102_Emilianos-Tuna-Machaca_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Tuna [Keywords] ["Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1", "1", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["canola oil", "garlic cloves", "fresh tuna", "onion", "poblano chile", "tomatoes", "fresh oregano", "tortilla", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 6.5 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a wok or a nonstick pan. Add the garlic, then add the tuna and cook for 3 to 4 minutes, breaking the pieces as it cooks. Add the onions and poblano chile and continue cooking for 2 minutes. Add the tomatoes and oregano. Season with salt and pepper. Serve warm with tortillas and a squeeze of lime. Cook's Note: Chuck uses a disca on the show, but a wok will get the job done too!
[Name] Spicy Chipotle Pineapple Martini [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-14T23:50:00Z [Description] Make and share this Spicy Chipotle Pineapple Martini recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "6 -8"] [RecipeIngredientParts] ["vodka", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 2.9 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill cocktail shaker halfway with ice cubes. Mix the Belvedere Vodka, Monin Chipotle Pineapple Syrup, pineapple juice and simple syrup into shaker. Stir well. Strain cocktail into a chilled martini cocktail glass. Garnish with mint leaves.
[Name] Ahi Tuna Poke With Mango Ponzu [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-06-15T00:00:00Z [Description] Make and share this Ahi Tuna Poke With Mango Ponzu recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Hawaiian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "3", "2", "2", "1", "2", "1/4", "1", "1", "1", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["fresh ahi tuna", "cucumbers", "red onions", "mangoes", "cilantro", "Italian parsley", "paprika", "ponzu sauce", "kosher salt", "mango", "white vinegar", "soy sauce", "ginger", "garlic", "lime juice", "cilantro leaf", "lime slice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.2 [FatContent] 12.5 [SaturatedFatContent] 2.4 [CholesterolContent] 43.1 [SodiumContent] 1131.0 [CarbohydrateContent] 4.2 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place Mango Ponzu Sauce ingredients into blender and puree. To finish: Combine first 10 ingredients, ahi thru kosher salt and mix together gently. Garnish with cilantro and lime wedges.
[Name] Instant Pot Soft Boiled Eggs [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2017-06-15T02:55:00Z [Description] Make and share this Instant Pot Soft Boiled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1"] [RecipeIngredientParts] ["eggs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.5 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 72.8 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In your Instant Pot add your steaming shelf. On top of it place your eggs along with water into the bottom. Cook for 2 minutes on the steam function. As soon as the two minutes is up and it has beeped, manually move the valve from sealed to non-sealed. Remove your eggs and serve hot.
[Name] Emiliano's Tuna and Bacon Rolls [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-15T03:26:00Z [Description] Make and share this Emiliano's Tuna and Bacon 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/Z4HHJLwMRMiIYcUr3GV8_CCCWO102_Emilianos-Tuna-and-Bacon-Rolls-Recipe_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Tuna [Keywords] ["Pork", "Meat", "Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1/2", NA] [RecipeIngredientParts] ["bacon", "fresh tuna", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.3 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 10.9 [SodiumContent] 133.3 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wrap the bacon around the pieces of tuna and secure with toothpicks. Fry in a nonstick pan or wok over medium-high heat on all sides until the bacon becomes crispy. Remove from the pan and discard any excess fat. Add the barbecue sauce and orange juice. Add the reserved bacon-wrapped tuna bites to the pan and continue cooking until the sauce thickens, about 5 minutes. Serve warm.
[Name] Edith's Lobster Omelette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-06-15T03:34:00Z [Description] Make and share this Edith's Lobster Omelette 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/dMsBiUiR8S9qQGNHTMTF_CCCWO102H_6007.jpg" [RecipeCategory] Breakfast [Keywords] ["Lobster", "Mexican", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "6", NA, "1", "1", "1", "1", "1/4", "2", "2", "2", "1", "1", "2", NA, "8", "2", NA, "1", "1", NA] [RecipeIngredientParts] ["canola oil", "onions", "garlic cloves", "poblano chiles", "tomatoes", "chile", "clove", "ground cumin", "chicken broth", "fresh thyme", "fresh marjoram", "butter", "canola oil", "garlic clove", "lobsters", "eggs", "milk", "canola oil", "monterey jack cheese", "tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 10.6 [SaturatedFatContent] 3.4 [CholesterolContent] 467.2 [SodiumContent] 473.5 [CarbohydrateContent] 17.2 [FiberContent] 3.8 [SugarContent] 9.4 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the ranchero sauce:", "In a large skillet over medium heat, heat the oil and saute half of the onions and half of the garlic until translucent. Add the poblano chiles and continue sauteing for 2 minutes. Add half of the tomatoes. Season with salt and pepper. Set aside.", "In a blender, add the remaining onions, garlic and tomatoes. Then add the guajillo chile, jalapeno pepper, clove and ground cumin. Blend until smooth. Pour into the skillet. Add the chicken broth, marjoram and thyme. Continue cooking for about 10 minutes. Adjust seasoning if necessary. Keep warm.", "For the lobster:", "In a skillet, melt the butter with the oil. Add the garlic and lobster meat, reserving some meat for garnish, and saute for 1 minute. Season with salt and pepper. Keep warm.", "For the omelette:", "In a bowl, whisk the eggs and milk. Sprinkle with salt and pepper. Using a nonstick frying pan, heat the oil over medium heat and pour the egg mixture into the hot pan. Tilt the pan to spread the eggs evenly. Cook until the eggs have set. Add the cheese and lobster. Once the cheese has melted, fold one half of the omelette onto the other half. Transfer to a plate and serve with the ranchero sauce, more lobster on top and tortillas." ]
[Name] Emiliano's Dorado Con Crema [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-15T03:42:00Z [Description] Make and share this Emiliano's Dorado Con Crema recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1 1/2", NA, NA] [RecipeIngredientParts] ["chipotle chiles in adobo", "butter", "garlic clove", "tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook's Note:", "Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.].", "In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.", "In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas." ]
[Name] Sanjuana's Pozole (Rich Corn and Pork Soup) [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2017-06-15T03:47:00Z [Description] Make and share this Sanjuana's Pozole (Rich Corn and Pork 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/heP29HYRFKB0mgRXXk2l_CCCWO103H_7006.jpg" [RecipeCategory] Pork [Keywords] ["Corn", "Vegetable", "Meat", "Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "8", "1", "2", NA, "3", "6", NA, NA, NA] [RecipeIngredientParts] ["water", "onion", "garlic cloves", "yellow hominy", "dried ancho chiles", "tortilla", "cabbage", "iceberg lettuce", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.9 [FatContent] 2.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 12.3 [CarbohydrateContent] 16.2 [FiberContent] 6.0 [SugarContent] 1.2 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large pot, add the pork, stock or water, garlic and onions. Sprinkle with salt and pepper. Bring to a boil over medium-high heat, and then reduce the heat to low and simmer until the meat falls off the bone, about 2 hours. Remove the pot from the heat. Take the pork from the pot and set aside to cool. When cool enough to handle, remove the meat from the bone and shred it with your hands. Strain the stock if desired and put back in the pot. Add the shredded meat. Meanwhile, in another saucepan, cook the hominy in salted boiling water until very tender, about 1 hour. Strain and add to the posole. In a bowl, rehydrate the chiles with a ladle of the hot braising liquid for 30 minutes until soft. Puree in a blender and add to the posole. Adjust the seasoning and serve with tortillas and little bowls of your choice of garnishes.
[Name] Sauteed Kidney in Mustard Cream Sauce [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-15T05:31:00Z [Description] Make and share this Sauteed Kidney in Mustard Cream Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/AWDSUvFrSoyIr2jyLpif_kidley%20in%20mustard%20sauce.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["350", NA, "1", "1", "1", "3", "3", "3", "100", "1"] [RecipeIngredientParts] ["pork", "butter", "onion", "garlic cloves", "vinegar", "mustard", "yoghurt", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.9 [FatContent] 24.9 [SaturatedFatContent] 7.4 [CholesterolContent] 153.5 [SodiumContent] 207.1 [CarbohydrateContent] 9.3 [FiberContent] 1.0 [SugarContent] 4.3 [ProteinContent] 51.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Trim the kidneys by removing the gristle and cut the remainder into bite size slices and season.", "Heat the oil in a wok and stir fry the kidneys for about 2 minutes. Add the butter and continue to stir fry for another 2 minutes. Remove the kidney with a slotted spoon and keep aside.", "Stir fry the onions/garlic in the same oil until soft (around 4 minutes]. Add the vinegar and stir fry for a further 2 minutes. Prepare the mustard, add to the wok and then stir in the yoghurt a little at a time. Add the lime juice and cook for a further minute and then return the kidneys to the wok. Stir well, cover and simmer for 5 minutes." ]
[Name] Jose's Torta Ahogada (Spicy Pork Sandwich) [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-15T21:38:00Z [Description] Make and share this Jose's Torta Ahogada (Spicy Pork Sandwich) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/cM1VbgrUQbbWkRGCBSTe_CCCWO103_Joses-Torta-Ahogada-Spicy-Pork-Sandwich_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Mexican", "Spicy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "1", "1", NA, "1", "1", "12", "1", NA, "1", "1", "1", "1", "2", NA, "1", "4", NA] [RecipeIngredientParts] ["red wine vinegar", "garlic clove", "red wine vinegar", "sugar", "Italian tomatoes", "garlic clove", "sweet paprika", "cayenne", "canola oil", "red onion", "baguette", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.3 [FatContent] 7.4 [SaturatedFatContent] 1.9 [CholesterolContent] 82.1 [SodiumContent] 388.1 [CarbohydrateContent] 41.6 [FiberContent] 4.6 [SugarContent] 7.8 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the spicy sauce:", "Cook the chiles in boiling water until tender, about 20 minutes. Put in the blender with a little of the cooking water and the vinegar and garlic. Season with salt and pepper. Blend until smooth. Set aside.", "For the sweet sauce:", "Using a blender, blend the vinegar, sugar, tomatoes and garlic. Pour into a saucepan and cook until thick, about 30 minutes. Season with salt and pepper. Set aside.", "For the pork tenderloin:", "Preheat the oven to 350 degrees F/180 degrees Celsius Place the pork in a bowl, add the paprikas and cayenne and mix well.", "Heat the oil in a pan over high heat. Add the pork and fry until golden brown on all sides, about 5 minutes. Put the pan in the oven until a meat thermometer inserted in the center of the tenderloin reads 122 degrees F/50 degrees C for medium, about 15 minutes. Place the pork on a plate and cover with aluminum foil. Let rest for 10 minutes and slice.", "Place the meat and onions on the rolls. Dip the sandwiches in the spicy sauce and add a ladle of the sweet sauce. Squeeze some lime juice over top." ]
[Name] Walter's Cochinita Pibil [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT6H25M [PrepTime] PT0S [TotalTime] PT6H25M [DatePublished] 2017-06-15T22:02:00Z [Description] Make and share this Walter's Cochinita Pibil 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/bT79Df0FRN2L8DExD1fx_CCCWO104_Walters-Cochinita-Pibil_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Pork", "Meat", "Mexican"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "3", "2", "1", "8", "4", "8", "2", "1", "1", "1", "1", NA, "4", "3", "1", "1", NA, "4"] [RecipeIngredientParts] ["ground annatto seed", "peppercorn", "ground cinnamon", "salt", "whole cloves", "garlic cloves", "fresh oregano", "habanero pepper", "limes", "olive oil", "fresh cilantro leaves", "habanero pepper", "red onion", "seville oranges", "tomatoes", "limes", "seville oranges", "fresh cilantro leaves", "onion", "baguette", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3101.8 [FatContent] 20.2 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 5853.7 [CarbohydrateContent] 617.2 [FiberContent] 35.2 [SugarContent] 36.2 [ProteinContent] 124.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees F (160 degrees C]. For the recado: Using a food processor, reduce the annatto, coriander seeds, peppercorns, cinnamon, salt, cloves, garlic, oregano and chile to form a paste. Add the juice and pulse until combined. Rub the pork shoulder with some of the recado. Lay half the banana leaves in a roasting pan. Put the pork shoulder on the banana leaves and cover with the remaining leaves. Pour the remaining recado on top. Cover with a lid or aluminum foil and bake in the oven until the meat falls off the bone, about 6 hours. Meanwhile, for the mild salsa: Mix together the olive oil, cilantro, onions and orange juice. Season with salt and pepper. Keep in the refrigerator until ready to serve. For the spicy salsa: Mix together the tomatoes, lime zest and juice, cilantro, chile and onions. Season with salt and pepper. Keep in the refrigerator until ready to serve. Serve the pork with baguette sections or tortillas, add a ladle of the sauce and garnish with the salsas.
[Name] Home-Style Habanero Hot Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-15T22:12:00Z [Description] Make and share this Home-Style Habanero Hot 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/hJ0FM2DTYSQ6ALO9urT3_CCCWO104H_4001.jpg" [RecipeCategory] Sauces [Keywords] ["Mexican", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "6", "2", NA, NA, "1", "1"] [RecipeIngredientParts] ["chilies", "garlic cloves", "onions", "olive oil", "salt", "fresh cilantro", "white wine vinegar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 84.4 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.9 [CarbohydrateContent] 19.7 [FiberContent] 3.3 [SugarContent] 9.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat the oven to 400 degrees F (200 degrees C]. Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes. Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt.
[Name] Relleno Negro (Black Turkey Stew) [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H35M [PrepTime] PT0S [TotalTime] PT2H35M [DatePublished] 2017-06-15T22:20:00Z [Description] Make and share this Relleno Negro (Black Turkey Stew) 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/33186/6PjdTvUSSjiTGntPdhEA_CCCWO104_Relleno-Negro-Black-Turkey-Stew_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["20", "1", "1", "1", "2", NA, "1", "1/2", "5", "5", "5", "2", "6 1/2", "1", "1", "1", "1", NA, "3", "1", "3", NA] [RecipeIngredientParts] ["arbol chiles", "olive oil", "garlic clove", "onion", "tomatoes", "coarse sea salt", "cumin seed", "whole allspice", "whole cloves", "garlic cloves", "fresh oregano", "turkey", "ground beef", "garlic clove", "onion", "tomatoes", "egg", "epazote", "tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.0 [FatContent] 12.6 [SaturatedFatContent] 3.5 [CholesterolContent] 200.8 [SodiumContent] 1837.3 [CarbohydrateContent] 12.1 [FiberContent] 3.0 [SugarContent] 4.9 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook's Note: Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time. For the recado negro paste: Bring a large pot of water to a boil. In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes. Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside. In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours. For the \"boot\": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey. Remove the \"boot\" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the \"boot\" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
[Name] Rosalia Sr.'s Pollo Pipian [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-06-15T22:27:00Z [Description] Make and share this Rosalia Sr.'s Pollo Pipian 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/33186/5U11bzruRyG0bloHWw7R_CCCWO105H_Rosalia-Srs-Pollo-Pipan_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", NA, "1/2", "1/2", "6", "4", "1", "2", "2", NA, NA, "1/2", NA, NA] [RecipeIngredientParts] ["chicken", "olive oil", "garlic", "onion", "sesame seeds", "garlic cloves", "ancho chili", "whole cloves", "onions", "cinnamon stick", "fresh cilantro leaves", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.8 [FatContent] 17.9 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 90.8 [CarbohydrateContent] 17.3 [FiberContent] 3.2 [SugarContent] 3.9 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the chicken: In a large stockpot, sear the chicken in some olive oil over medium-high heat. Then add the garlic, onions, enough water to cover the chicken and some salt and pepper. Simmer until the chicken is fall-off-the-bone tender, about 1 hour. Strain and set the chicken pieces aside. For the sauce: Using a mortar and pestle or a food processor, reduce the pumpkin seeds, sesame seeds, garlic, guajillo chiles, ancho chile, cloves, onions, cinnamon stick and some salt and pepper into a thick puree. Set aside. Pour the sauce into a large skillet over low heat. Add the chicken pieces and cook, coating the chicken pieces with the sauce. Add some chicken stock to loosen the sauce if necessary and simmer, about 20 minutes. Garnish with cilantro and serve warm with tortillas.
[Name] Rosalia Jr.'s Tamales [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-15T22:38:00Z [Description] Make and share this Rosalia Jr.'s Tamales recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "3/4", "2", NA, "1/2", "1", "1", "2", "2", "1 1/2", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["onion", "olive oil", "garlic cloves", "queso fresco", "fresh chives", "fresh parsley", "poblano chiles", "masa harina", "salt", "salsa", "queso fresco", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.8 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 13.8 [CarbohydrateContent] 14.2 [FiberContent] 7.3 [SugarContent] 5.9 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 12 tamales [RecipeInstructions] Special equipment: 12 corn husks, soaked in water for 30 minutes. If you cannot find corn husks, use aluminum foil or parchment paper. For the stuffing: In a large skillet, saute the onions in the oil over medium-high heat until translucent, about 5 minutes. Add the mushrooms and garlic and continue sauteing until the moisture releases and completely evaporates, about 5 minutes. Season with salt and pepper. Remove from the heat. Add the cheese and herbs and set aside. For the masa: Combine the masa harina with the stock and salt. Work in the lard until you get a spreadable consistency. If necessary, add a bit more stock. To assemble the tamales: Drain and pat dry the corn husks. Spread the masa about 1/8-inch thick on each corn husk with your fingers, leaving about 1/2-inch border along the sides and a 2-inch border along the top and bottom of the husks. The key to good tamales is to spread the masa thinly. Then, use about 2 tablespoons/30 ml of the mushroom stuffing per tamale. Top with 2 to 3 poblano strips. Fold the sides until they just overlap, fold the narrow end under and place the tamales folded-side down in the steamer. To cook, steam the tamales, covered, in a bamboo steamer over simmering water until the masa is no longer sticky, about 1 hour. (The tamales can be kept in the freezer for 3 months.]. Serve the tamales garnished with salsa, crumbled queso fresco and cilantro. Cook's Note: You can substitute queso fresco with any cheese you like, such as smooth goat cheese, feta, etc. You can stuff tamales with almost anything, pork, chicken, ground meat, etc.
[Name] Don Pepe's Barbacoa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT14H30M [PrepTime] PT0S [TotalTime] PT14H30M [DatePublished] 2017-06-15T22:43:00Z [Description] This is a long, slow cooking dish, but it's an easier option than digging a 4-foot deep pit in the yard, lining it with mud, covering it with maguey leaves and cooking it underground overnight the way they traditionally do it! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9S8hKPLTvCGFbZAit6T8_CCCWO105H_4010.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Beans", "Meat", "Mexican", "Easy"] [RecipeIngredientQuantities] ["2", "5", NA, "2", "2", "2", "1", "1", "8", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["dried garbanzo beans", "leg of lamb", "olive oil", "onions", "dried ancho chiles", "garlic", "epazote", "cactus pieces", "salsa", "onion", "fresh cilantro leaves", "lime wedge", "corn tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 9.6 [FiberContent] 2.1 [SugarContent] 1.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soak the chickpeas in water overnight. Drain and set aside. Preheat the oven to 325 degrees F (160 degrees C]. Score the skin of the lamb with a very sharp knife. Sprinkle with salt and pepper. In a large cast-iron casserole over high heat, sear the lamb on all sides in the olive oil. Transfer to a plate. In the same casserole, add the onions and saute until translucent, about 5 minutes. Add the chickpeas, ancho chiles, garlic, epazote and water. Put the lamb back in the casserole. Cover with cactus leaves if using. Cover the pot. Cook in the oven until the meat is fall-off-the-bone tender, about 6 hours. Just before bringing to the table, stir in chopped epazote. Serve with salsa, chopped onions, cilantro, lime wedges and tortillas. Cook's Note: Epazote is an herb that resembles tarragon. You can substitute with tarragon.
[Name] Chuck's Maple Ice Cream [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-15T22:47:00Z [Description] Make and share this Chuck's Maple Ice Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Joie6aQjSZOpxBXPYXRz_CCCWO105H_4007.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "6", "1", "1", "1/2"] [RecipeIngredientParts] ["salt", "dark amber maple syrup", "milk", "vanilla extract", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.2 [FatContent] 7.7 [SaturatedFatContent] 3.0 [CholesterolContent] 280.3 [SodiumContent] 57.6 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 1.9 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] In a heavy saucepan over medium heat, bring the cream and salt to a simmer. In a bowl, whisk together the maple syrup and egg yolks. Pour about one-third of the hot cream into the egg yolk mixture, whisking constantly, and then stir the egg yolk mixture into the remaining cream in the saucepan. Stir to blend well. Lower the heat to medium-low and stir constantly until hot and slightly thickened. Do not boil. Pour through a strainer into a bowl. Stir in the milk and vanilla. Cover and chill thoroughly. Freeze in your ice cream machine following manufacturer's directions. Add the maple flakes.
[Name] Oaxacan Wedding Cake [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-06-15T22:54:00Z [Description] Make and share this Oaxacan Wedding Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/sYn1kAE2RiKH51U9UYAQ_CCCWO106_Oaxacan-Wedding-Cake-1_s3x4.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/53/20/05/SaDEv7qTQGyF9Mpnoh9J_CCCWO106H_8014.jpg"] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1/4", "1 1/4", "3", "3/4", "1", "3", "1/2", "2", "1", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "unbleached all-purpose flour", "baking powder", "salt", "granulated sugar", "eggs", "milk", "vanilla extract", "powdered sugar", "espresso coffee", "vanilla extract", "strawberries", "granulated sugar", "vanilla bean", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.1 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 69.8 [SodiumContent] 26.7 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["With the rack in the middle position, preheat the oven to 350 degrees F (180 degrees C]. Butter and line an 8-inch (20-cm] springform pan with parchment paper.", "For the batter:", "In a bowl, combine the flour, baking powder and salt. Set aside.", "In another bowl, cream the butter and granulated sugar with an electric mixer. Add the eggs, one at a time, beating until the mixture is very light and fluffy, about 2 minutes. On low speed, add the dry ingredients alternately with the milk and vanilla.", "Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Let cool for 10 minutes. Unmold and cool completely on a wire rack.", "For the coffee chantilly:", "In a large bowl, whisk the cream with the powdered sugar, coffee and vanilla extract until soft peaks form. Set aside.", "For the strawberries:", "Toss the strawberries with the granulated sugar and vanilla seeds.", "To assemble the cake, spread half of the coffee chantilly in the center of one slice of cake. Garnish with half of the sliced strawberries and half of the chopped walnuts. Layer with a second slice of cake and repeat with the remaining chantilly. Garnish with whole fresh strawberries and walnuts." ]
[Name] Oaxacan Hot Chocolate [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-15T23:00:00Z [Description] Make and share this Oaxacan Hot Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Mexican", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["powdered sugar", "cinnamon stick", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.3 [FatContent] 3.8 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 79.3 [CarbohydrateContent] 2.2 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil. Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm. Cook's Notes: If you find Mexican chocolate that is already sweetened and flavored with cinnamon, like Ibarra or La Fronterra, omit the sugar and cinnamon stick in this recipe. You can also replace the whole milk with almond or soy milk.
[Name] Lupita's Tlayudas [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-15T23:07:00Z [Description] Make and share this Lupita's Tlayudas 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/QxM3qFoXSgN5EYFhF0hs_CCCWO106H_6012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/07/WLvTlStuSaKeCKKzhYju_CCCWO106_Lupitas-Tlayudas_s4x3.jpg.rend.hgtvcom.616.462.jpeg"] [RecipeCategory] Pork [Keywords] ["Meat", "Spanish", "Mexican", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", NA, "4", "4", "2", "1/2", "1", NA, "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "salt", "boneless pork chops", "tortillas", "duck fat", "avocado", "lettuce", "onion", "tomatoes", "fresh cilantro", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.5 [FatContent] 25.6 [SaturatedFatContent] 6.9 [CholesterolContent] 124.0 [SodiumContent] 537.5 [CarbohydrateContent] 40.2 [FiberContent] 5.5 [SugarContent] 1.7 [ProteinContent] 46.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450 degrees F (230 degrees C]. Preheat the grill to medium-high heat. For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm. For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients. Meanwhile, thinly slice the pork chops. Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops. Cook's Note: Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.
[Name] Estella's Mole Poblano Chicken [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H45M [PrepTime] PT0S [TotalTime] PT2H45M [DatePublished] 2017-06-15T23:13:00Z [Description] Make and share this Estella's Mole Poblano 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/MACXStgWTdLhgdGpbUXY_CCCWO107_Estellas-Mole-Poblano-Chicken_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2", NA, NA, "1/4", "1/4", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2", "1/2", "3", "1", "6", "1", "1", "2", NA, "1/4", "1", NA, NA] [RecipeIngredientParts] ["dried ancho chiles", "poblano chiles", "chicken broth", "salt", "hazelnuts", "pecans", "sesame seeds", "raisins", "anise seed", "cumin seed", "black peppercorns", "whole cloves", "cinnamon stick", "garlic cloves", "onion", "plantain", "corn tortillas", "chicken broth", "sugar", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.0 [FatContent] 2.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 19.4 [CarbohydrateContent] 29.6 [FiberContent] 7.1 [SugarContent] 6.2 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook's Note: If you cannot find Mexican chocolate, replace with dark chocolate. For the chile paste: Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside. For the mole: Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste. In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.
[Name] Blue Corn, Mushroom and Cheese Quesadillas [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-15T23:18:00Z [Description] Make and share this Blue Corn, Mushroom and Cheese Quesadillas 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/33186/6DB8foJWSfGyjb71S7so_CCCWO107_Blue-Corn-Mushroom-and-Cheese-Quesadillas_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "8", "1", NA, "3", "1", "1", "1/2", NA, "1", NA] [RecipeIngredientParts] ["olive oil", "onion", "porcini mushrooms", "serrano chili", "epazote", "masa harina", "salt", "warm water", "queso fresco", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 3.2 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the porcinis: Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside. For the blue corn tortillas: In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes. Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.]. Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls. Preheat a flat griddle or pan to high heat. Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle. Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm. To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired. Cook's Notes: Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta. Epazote is a Mexican herb that resembles tarragon.
[Name] Charlie's Tutti-Frutti [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-15T23:23:00Z [Description] Make and share this Charlie's Tutti-Frutti 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/33186/7Wrm1bGQg9mzy0rMZXWQ_CCCWO107_Charlies-Tutti-Frutti_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "1/2", "1/4", "3", "1", "1", NA] [RecipeIngredientParts] ["cantaloupe", "watermelon", "papaya", "carrot juice", "apple", "prickly pear"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.5 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 21.1 [CarbohydrateContent] 59.8 [FiberContent] 4.8 [SugarContent] 49.0 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a blender, blend the cantaloupe, watermelon, papaya, carrot juice, orange juice, beet juice, apples and prickly pears if using with ice. Serve icy cold. Cook's Note: You could substitute kiwi or any of your favorite fruits for the prickly pear (or any of the other fruits] to create your own version of tutti-frutti.
[Name] Marco's Shrimp Aguachile [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT14M [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 2017-06-15T23:31:00Z [Description] Aquachile (literally, "chile water") is similar to ceviche, but it gets poured over the raw seafood like a sauce and eaten right away instead of marinating for an hour or more. Use the best-quality, freshest seafood for this dish. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/l2OdTKLFsRHrjc1vwXFV_CCCWO108_Marcos-Shrimp-Aguachile-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "8", "4", "1", "1", NA, "16", NA] [RecipeIngredientParts] ["kosher salt", "cactus leaves", "limes, juice of", "English cucumber", "serrano chili", "shrimp", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.8 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 30.2 [SodiumContent] 138.4 [CarbohydrateContent] 6.8 [FiberContent] 0.6 [SugarContent] 2.1 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the grilled cactus leaves: Heat a cast-iron pan over high heat. Put the salt directly on the pan and grill the cactus leaves until golden brown on both sides, about 5 minutes. Dice 1 cactus leaf and reserve for garnish. For the aguachile: In a blender, blend the choconostle, lime juice, cucumber and chile to a coarse puree. Season with salt and pepper. Set aside. To assemble the dish, divide the cactus leaves among 4 plates. Lay the shrimp on the cactus leaves and top with the aguachile. Garnish with pomegranate seeds and diced grilled cactus leaves. Cook's Notes: Choconostle is a small, acidic and slightly sweet fruit shaped like a lychee. You can substitute with Asian pears, mango or honeydew. You can also skip it completely and add herbs like cilantro, chives and parsley. Cactus leaves tastes like cucumbers and lime. If you cannot find it, you can still serve the shrimp aguachile without the cactus leaves.
[Name] Tacos Al Pastor [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H35M [PrepTime] PT0S [TotalTime] PT4H35M [DatePublished] 2017-06-15T23:36:00Z [Description] Make and share this Tacos Al Pastor 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/jqGptoXBTAWx2X7pQqEX_CCCWO108_Tacos-Al-Pastor-Recipe_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Pineapple", "Pork", "Tropical Fruits", "Fruit", "Meat", "Mexican", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1", "1", "1", "5", "3", "4", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["ancho chilies", "fresh pineapple", "honey", "vinegar", "salt", "chipotle chile in adobo", "adobo sauce", "garlic cloves", "fresh oregano", "onion", "white corn tortilla", "onion", "salsa", "cilantro leaf", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 787.4 [FatContent] 48.3 [SaturatedFatContent] 16.6 [CholesterolContent] 199.6 [SodiumContent] 192.1 [CarbohydrateContent] 28.1 [FiberContent] 4.2 [SugarContent] 16.1 [ProteinContent] 58.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the al pastor: Put the ancho and guajillo chiles in a pot of water and bring to a boil. Turn off the heat and allow the chiles to steep until they are rehydrated, about 30 minutes. Discard the seeds and stems and toss the chiles in a food processor along with the pineapple, honey, smoked paprika, vinegar, salt, chipotle chile, adobo sauce, garlic and oregano. For the roast: Slice the roast into 3/4-inch-thick slices, but don't cut all the way through. Slather the marinade between each layer until all the meat is covered. Stack the onion slices in between the slices of meat. Tie the roast back together. Cover it and allow it to marinade in the refrigerator for at least 3 hours or overnight. Preheat the oven to 475 degrees F (245 degrees C]. Put the roast on a rack in a roasting pan and add water to the bottom of the pan (this is to keep the drippings from smoking]. Roast for 30 minutes at this temperature, and then turn down the heat to 300 degrees F (160 degrees C]. Roast until the meat is very tender, about 3 hours. After removing the meat from the oven, cover it with foil and let it rest for about 20 minutes. When you're ready to serve, thinly slice the meat. Serve the meat on corn tortillas and garnish with onions, salsa and cilantro, and lime wedges on the side. Cook's Note: You can also slow cook the roast on a barbecue using indirect heat or the rotisserie if you have one.
[Name] Marco's Fish Wrapped in Hoja Santa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-15T23:52:00Z [Description] Masa means dough. This recipe can also be used as a base to make tortillas or tamales.
[Name] Jaime's Chorizo Enchiladas [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-16T00:02:00Z [Description] Make and share this Jaime's Chorizo Enchiladas 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/Rl6nd2mxQciI9bjxd3bM_CCCWO108_Jamies-Chorizo-Enchiladas_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1", "4", "3", "2", "1", "1", NA, "2", NA, NA, NA, NA] [RecipeIngredientParts] ["ground pork", "red wine vinegar", "cumin seed", "garlic cloves", "fresh oregano", "ancho chili", "salt", "fresh ground pepper", "olive oil", "tortilla", "pico de gallo", "queso fresco"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 18.6 [FatContent] 0.5 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 3.6 [FiberContent] 1.2 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the chorizo:", "Using a food processor, process the pork, vinegar, smoked paprika, coriander, cumin, garlic, oregano and chiles until combined. Sprinkle with the salt and some pepper.", "In a large skillet, heat the oil over medium-high heat and cook, stirring, until the meat is cooked through, about 10 minutes. Add a little water to keep the meat moist if necessary.", "Serve on tortillas with refried beans, pico de gallo and cheese.", "Cook's Note:", "Add some salsa and cheese at the end of cooking the meat to maximize the flavors and bring moisture to the meat." ]
[Name] Snow Crab Bloody Caesar [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-16T03:30:00Z [Description] Make and share this Snow Crab Bloody Caesar 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/k4O4aqGuSWexIaGtMYE0_CCCDO101_snow-crab-bloody-caesar_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Crab", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, "1", "1", "1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["lemon", "Worcestershire sauce", "horseradish", "vodka", "tomato juice", "celery rib"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 380.0 [CarbohydrateContent] 12.4 [FiberContent] 2.9 [SugarContent] 6.9 [ProteinContent] 1.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Rim your glass by running a lemon wedge around the edge, then dipping the rim into a small dish of the steak spice. Put ice into a tall glass. Add a dash of salt, and pepper, to the ice. Add dashes of Worcestershire, and hot sauce. Peel and grate some fresh horseradish into the glass. Add the vodka, if using. Top up with juice. Garnish with a lemon wedge, celery stick, and crab leg.
[Name] Warm Potato Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-16T03:37:00Z [Description] Make and share this Warm Potato Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/fn2G7Lf8S2mcZ2fjA2mf_download.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Potluck", "Memorial Day", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "4", "2", "1 1/2", "1", "1/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["fingerling potatoes", "salt", "eggs", "canned anchovy fillets", "stone ground dijon mustard", "garlic clove", "white wine vinegar", "canola oil", "water", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.9 [FatContent] 32.4 [SaturatedFatContent] 3.7 [CholesterolContent] 187.7 [SodiumContent] 173.7 [CarbohydrateContent] 29.1 [FiberContent] 4.8 [SugarContent] 3.0 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook's Note: You can use the same pot of water for boiling the eggs and blanching the beans. Just watch the time. Put the fingerling potatoes in a saucepot with enough water to cover. Bring to a boil, and add salt, and simmer, until just fork-tender. While the potatoes are cooking, make the dressing in a serving bowl, or if you have a mortar and pestle, use that. Begin with mashing the anchovy fillets into the mustard and garlic. Add the vinegar, and slowly whisk in the oil. If too thick, add a little water. Season with salt and pepper. Blanch the beans in salted boiling water, drain and plunge or chill down in a cold water bath. Drain the beans on a towel. Peel the eggs and cut in half. Drain the potatoes, and while still warm, drop them into the serving bowl with the dressing. Add the beans and eggs. Gently fold all together, and serve warm in shallow white plate or bowls. This salad is also good served at room temperature.
[Name] Fried Red Tomatoes With Sour Cream and Prosciutto [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-16T03:41:00Z [Description] Make and share this Fried Red Tomatoes With Sour Cream and Prosciutto 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/x2iSPNXCTGGU2btzH6hQ_CCCDO101_fried-red-tomatoes-with-sour-cream-and-prosciutto_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "3", "2/3", "1/4", "1", "1/2", "1/4", NA, "3", "3"] [RecipeIngredientParts] ["firm ripe tomatoes", "white flour", "eggs", "panko breadcrumbs", "olive oil", "butter", "coarse salt", "fresh ground black pepper", "sour cream", "prosciutto", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.4 [FatContent] 21.2 [SaturatedFatContent] 5.1 [CholesterolContent] 147.1 [SodiumContent] 506.3 [CarbohydrateContent] 28.8 [FiberContent] 2.4 [SugarContent] 3.7 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tomatoes into 1/2-inch slices. Sprinkle with coarse salt and cracked black pepper. Place flour, eggs, and crumbs in separate shallow bowls. Heat the oil with a dollop of butter, in a medium skillet on medium heat. Dip the tomato slices in the flour, then the eggs, and then crumbs. In batches, fry half the coated slices at a time, for about 3 to 4 minutes per side, or until golden brown. Coat the remaining tomatoes in the flour, egg and bread crumb mixture, and cook. Remove the tomatoes to a warm serving tray. Garnish with a dollop of sour cream, crumbled crisp prosciutto, and a sprinkle of fresh chopped chives.
[Name] Warm Salad of Mushrooms and Speck [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-16T03:51:00Z [Description] Make and share this Warm Salad of Mushrooms and Speck 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/AtH43o5NQFWpO8eE8NaK_CCCDO102_warm-salad-of-mushrooms-and-speck_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 -2", "2", NA, NA, "1/3", "3/4", "10", "1/2"] [RecipeIngredientParts] ["mushrooms", "butter", "olive oil", "coarse salt", "fresh ground black pepper", "bacon", "oregano sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 9.7 [SaturatedFatContent] 2.2 [CholesterolContent] 7.1 [SodiumContent] 195.9 [CarbohydrateContent] 4.9 [FiberContent] 1.5 [SugarContent] 2.4 [ProteinContent] 5.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim and clean the mushrooms. Shitakes need stems removed. Portobellos need stems removed, and the black gills scraped off with a spoon so they won't blacken the entire mixture. Lobster mushrooms need a good washing in water. The small mushrooms are good left whole. Bigger ones are best torn, or cut into slices or chunks. Keep it rustic.", "While doing that, melt the butter in the oil in a large skillet on medium-high heat. When butter is sizzling, add the mushrooms into pan. Toss, and then let sit and cook, tossing every couple of minutes for about 6 to 8 minutes. Add a bit of coarse salt, and black pepper. Add 2 small ladlefuls of good chicken stock to deglaze the pan, stirring to meld flavors and make a nice glaze over the mushrooms.", "While still in the pan, season the mushrooms with sea salt, and add the olives and Speck. Finally, add the oregano leaves, and toss together. The mushrooms are great served warm, but they can also be great at room temperature. If not serving right away, cover the pan with foil. Just before serving, remove the foil and arrange on a nice serving platter.", "Cook's Note:", "Speck is a salt-and-cold-smoke cured ham that is a fusion of the much sharper smoked meats of middle Europe, and salt-cured, air-dried prosciutti of northern Italy." ]
[Name] Tomato Cheese Tart [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-16T03:55:00Z [Description] Make and share this Tomato Cheese Tart recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/MfNqsYTzifLFlKD5aWyw_CCCDO102_tomato-cheese-tart_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Tarts [Keywords] ["Dessert", "Cheese", "Vegetable", "Savory", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "1/4", "2", "2", "8", NA, NA, "1", "12"] [RecipeIngredientParts] ["phyllo pastry sheets", "butter", "Dijon mustard", "swiss cheese", "tomatoes", "coarse salt", "fresh ground black pepper", "fresh thyme leave", "fresh basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.9 [FatContent] 14.8 [SaturatedFatContent] 8.8 [CholesterolContent] 40.1 [SodiumContent] 234.5 [CarbohydrateContent] 17.6 [FiberContent] 2.7 [SugarContent] 5.2 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. On a large baking sheet, place 1 sheet filo pastry and brush with melted butter, repeat, stacking them on top of each other as you build your pie crust. You may want to stagger the sheets a little bit to ensure that the baking sheet is well covered allowing a little bit of an edge. On the top layer, brush on the mustard. Sprinkle the cheese evenly over the pastry to ensure even coverage. Lay the tomato slices generously, all over, overlapping, as needed. Season with coarse salt, and ground black pepper. Sprinkle the thyme leaves on top. Bake in the oven until the pastry is crisped and browned at the edges, about 25 minutes. Add another sprinkling of coarse salt, and cut the tart into 8 squares. Garnish with fresh basil leaves. Delicious when served hot, warm, or at room temperature.
[Name] Martini Pork Chops [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-16T03:59:00Z [Description] Make and share this Martini Pork Chops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2TIhK5ynTM6E7XHej9Lw_CC-chuck-hughes_martini-pork-chops-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", NA, "1/4", "2", "1/2 - 3/4"] [RecipeIngredientParts] ["olive oil", "shallots", "vermouth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.6 [FatContent] 24.7 [SaturatedFatContent] 6.9 [CholesterolContent] 137.3 [SodiumContent] 110.2 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 41.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Season the pork chops with coarse salt and freshly ground black pepper. In a large skillet on high heat, heat the olive oil. Add the pork chops to the hot pan, and sear the pork to brown on both sides, about 3 minutes per side. Turn the heat down to medium, and cook until cooked through, about 6 more minutes, depending on the thickness of your chops. Remove the chops from the pan, and drain off the excess fat. Return the pan to the heat, and add the minced shallots and allow them to soften. Then, add the vermouth, scraping up all the browny bits from the bottom of the pan. Let it simmer for 1 or 2 minutes, reducing slightly. Serve the pork chops on a warm platter with the sauce drizzled over top.
[Name] Jerk Chicken and Dumplings [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H55M [PrepTime] PT0S [TotalTime] PT2H55M [DatePublished] 2017-06-16T04:07:00Z [Description] Make and share this Jerk Chicken and Dumplings 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/KHhP1A3QRn66dQskVdwr_CCCDO103_jerk-chicken-and-dumplings_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", NA, "1/2", "3", "2", "3", "1", "3/4", "1", "3", NA, "2", NA, NA, "1", "1/2", "2", "1", "1", "1", "2", "1 1/4"] [RecipeIngredientParts] ["chicken legs", "garlic", "ginger", "canola oil", "red sweet bell pepper", "carrots", "green onions", "celery & leaves", "fresh cilantro leaves", "ginger beer", "ground cinnamon", "kaffir lime leaves", "butter", "limes", "all-purpose flour", "cornmeal", "baking powder", "baking soda", "salt", "sugar", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 767.9 [FatContent] 33.2 [SaturatedFatContent] 13.1 [CholesterolContent] 173.2 [SodiumContent] 1767.2 [CarbohydrateContent] 76.4 [FiberContent] 7.0 [SugarContent] 9.6 [ProteinContent] 42.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken legs into pieces - thighs, drumsticks, wings, and drop into a bowl. Peel and rough chop the garlic, and add to a large bowl. Rough slice the ginger into long thin slices, and add to the bowl. Toss in the chicken pieces and mix together. Add a good tablespoon or two of your favorite jerk seasoning spice rub into the bowl, and mix with your hands to coat the chicken really well. Cover the bowl, and let rest in the refrigerator for at least 2 hours, or overnight. Preheat oven to 350 degrees F. Put a large pan on high heat. Add a good layer of oil (a little more than just coating the pan]. When the oil is hot enough, add the chicken. You should hear a sizzle as the meat hits the pan. Let the chicken pieces brown for about 5 to 6 minutes on one side. Then gently flip them over, and place the pan in the oven for about 10 more minutes of roasting, to make sure the chicken pieces are cooked through. Julienne the bell pepper, carrots, green onions and celery, and drop into a large mixing bowl. Add the cilantro. When the chicken comes out of oven, remove the chicken from pan, and set aside. Put the pan over medium heat, and pour the ginger beer into the pan to deglaze it, stirring up all the brown bits. Add the cinnamon and Kaffir lime leaves, and let simmer for a couple of minutes, and then add the butter, and stir inches. Toss the chicken pieces with the vegetables, and the juice of a lime. Plate up in a mound, and drizzle the sauce over top, and place 2 or 3 fried dumplings on the side. Add a couple of lime wedges, for garnish. Crunchy Fried Dumplings: Pour 1/2 to 1-inch of vegetable oil into a heavy-bottom saucepan, and heat until sizzling hot. In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Work in the cold butter with your hands, rubbing the butter bits into the flour, breaking them up and aiming for small pea-size pieces. Add the milk to make a loose dough that will barely hold its shape without running off a spoon. Drop by large spoonful into the hot oil, and fry about 3 minutes per side, or until nicely browned but not too dark. When you bite into it the crust should be crunchy but the inside soft and tender. Serve the warm dumplings beside the Jerk Chicken.
[Name] Hard Core Brownies With Caramel Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-16T04:13:00Z [Description] Make and share this Hard Core Brownies With Caramel 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/33186/5xSX27lWQjqx0TMvm1nm_CCCDO103_hard-core-brownies-with-caramel-sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Sweet", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", "3/4", "1 3/4", "3", "2", "4", "1", "1", NA, NA, "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["cocoa powder", "all-purpose flour", "salt", "unsalted butter", "sugar", "eggs", "vanilla extract", "pecans", "vanilla ice cream", "water", "sugar", "coarse salt", "ground cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 968.8 [FatContent] 54.4 [SaturatedFatContent] 28.0 [CholesterolContent] 156.3 [SodiumContent] 136.7 [CarbohydrateContent] 126.4 [FiberContent] 7.0 [SugarContent] 106.0 [ProteinContent] 9.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Position an oven rack in the center of the oven and preheat to 350 degrees F. In a large mixing bowl, stir together the cocoa powder, flour, and salt. Set aside. In a separate bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs and beat until thick and lemon-colored, about 2 minutes. Blend in the vanilla and the melted, and cooled chocolate. Slowly add in the cocoa-flour mixture, mixing until combined. Stir in the chocolate chips and pecans, saving some pecans for garnishing the top. Generously butter and flour a 13 by 9-inch pan. You can also use a 10-inch springform pan. Fill the pan with batter, and dot with pecans. Bake until a wood pick or skewer inserted in the center comes out moist from the melted chocolate (not batter], about 25 minutes. The top will likely start to show some cracks - it is drier than the interior. Let the brownies cool completely on a wire rack. Cut into 12 squares, or if using a round springform pan, cut into a nice big triangle. Top each brownie with warm caramel sauce, and a small scoop of your favorite vanilla ice cream. Caramel Sauce: Put the water and sugar in a saucepan over medium heat. Bring the mixture to a bare boil to dissolve the sugar, and then jack up the heat to a full rolling boil, and let it boil away for 20 to 30 minutes, or until brownish. Do not touch it. As soon as the sugar is medium brown in color, whisk in the cream (carefully, it can splatter]. The sugar will clump, but gradually be mixed in to the 'syrup'. Continue to boil until thicker. It will thicken even more as it cools. Season with salt and cayenne pepper. Serve warm on top of the brownie with a scoop of vanilla ice cream.
[Name] Creamed Corn [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-16T04:17:00Z [Description] Make and share this Creamed Corn recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GDRcmHRFTF27T9xpLUHd_CCCDO103_creamed-corn_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Corn [Keywords] ["Vegetable", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", NA, NA, NA] [RecipeIngredientParts] ["corn", "butter", "coarse salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.0 [FatContent] 31.1 [SaturatedFatContent] 18.5 [CholesterolContent] 108.7 [SodiumContent] 31.3 [CarbohydrateContent] 27.0 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 5.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan. Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes. Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
[Name] Potato Risotto With Pan-Grilled Lamb Sausages [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-16T19:08:00Z [Description] Make and share this Potato Risotto With Pan-Grilled Lamb Sausages 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/33186/438imfRzQliiyrqa9dUA_CCCDO104_potato-risotto-with-pan-grilled-lamb-sausages_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lamb/Sheep [Keywords] ["Potato", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "1", NA, "4", NA, "3", "1", "3", "6", NA, "1", "2 -4", NA] [RecipeIngredientParts] ["water", "canola oil", "rosemary sprig", "russet potatoes", "salt", "olive oil", "shallot", "fresh mushrooms", "parmigiano", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.0 [FatContent] 13.1 [SaturatedFatContent] 3.6 [CholesterolContent] 10.2 [SodiumContent] 44.0 [CarbohydrateContent] 26.1 [FiberContent] 3.4 [SugarContent] 1.6 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To make the sausages: Parboil the sausages for about 5 minutes in a pot of boiling water. Drain. Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready. To make the risotto: Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain. Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed. In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown. Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it's too soft, you won't need to add any more liquid. If it's still got a bite in the middle, you can add a bit more stock. Add the mushrooms, and cheese, and stir. Add the butter, and continue stirring, adding a bit more stock if needed. Begin to 'press down' into the risotto with your spoonula so that some of the potatoes get mushed which will help to build that 'creamy' texture. Finally, add a handful of washed baby greens (arugula or baby spinach] and stir until just wilted. Season with salt, and pepper, to taste. Place a spoonful of risotto on a warm plate and top with a single large juicy lamb sausage. Cook's Note: Unlike the traditional risotto, the stock can be warm or cold, it won't matter.
[Name] Chicken and Refried Bean Enchiladas [AuthorId] 2001581358 [AuthorName] Sara S. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-06-16T21:43:00Z [Description] This recipe uses homemade enchilada sauce : http://www.food.com/recipe/enchilada-sauce-31811 and homemade salsa however you like your salsa. I always put two handfuls of cilantro in my salsa. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "24", "12 -16", "1/2", "0.5", "6", "3", "8", "3", "16"] [RecipeIngredientParts] ["olive oil", "salsa", "flour tortillas", "cheese", "garlic", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 697.0 [FatContent] 39.3 [SaturatedFatContent] 18.6 [CholesterolContent] 136.0 [SodiumContent] 2854.3 [CarbohydrateContent] 43.9 [FiberContent] 6.8 [SugarContent] 12.9 [ProteinContent] 41.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preaheat oven to 350. Get out a 13x9in. pan. Spray the pan with cooking spray, rub with coconut oil, , olive oil or butter. (Don't use all of these, just use whatever you have]. Place olive oil in medium sauce pan, on medium heat. Add Chicken and Refried Beans, heat up so the beans are easy to mix. Add salsa, taco seasoning, and garlic. Cook until warm; about 8 minutes. Mix well. Remove from heat. Add a spoonful or two of meat mixture into the tortilla, with two dollops of sour cream. Roll up the tortilla and place it seam side down in the pan. Once all the wraps are in the pan. Poor your homemade enchilada sauce all over the top. It doesn't have to be only 3 cups if you end up with more or less. Sprinkle cheese over the top. Bake for 20-25 minutes. Broil for 5 minutes.
[Name] Taco Meat - Restaurant Style [AuthorId] 28346 [AuthorName] ReeLani [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-16T21:43:00Z [Description] No browned or fried ground beef here. This is cooked in water. YES, in water. Resulting in that nicely steamed, soft texture you get in most Mexican restaurants. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Very Low Carbs", "High Protein", "High In...", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chili powder", "ground cumin", "garlic powder", "paprika", "salt", "bell pepper", "onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2172.0 [FatContent] 158.1 [SaturatedFatContent] 62.4 [CholesterolContent] 626.0 [SodiumContent] 3115.9 [CarbohydrateContent] 20.3 [FiberContent] 8.8 [SugarContent] 5.3 [ProteinContent] 162.1 [RecipeServings] nan [RecipeYield] 1 pan [RecipeInstructions] Put the ground chuck in a large pot or Dutch oven and add seasonings. Add just enough water to cover the meat, bring to a boil, then reduce and simmer for about an hour. Every 15 minutes or so break up the meat with a large spoon or a potato masher so that it isn't lumpy. Be sure always to keep just enough water to cover the meat. After an hour add the onion and bell pepper and simmer another 20 minutes. The meat should be very finely textured at this point. Remove from the heat, pour into a strainer over a large bowl, and let the meat sit in the strainer for 10 or 15 minutes to make sure all grease drains away, pressing it a few times. After the meat has drained as much as possible, place the bowl of liquid (which you want to keep] and grease in the freezer for a while. When grease separates and hardens on top, take a spoon and remove all of it. Retain about a cup of the degreased liquid. Place reserved liquid in a pan and bring to a boil. Dissolve 1 teaspoon of corn starch in 1/4 cup of cold water and add to the liquid, simmering 4 or 5 more minutes. Add reserved meat into the pan and mix liquid well into meat. Serve in taco shells or tortillas, or mix into a taco salad or casserole. Leftovers freeze well.
[Name] Pancakes [AuthorId] 1984384 [AuthorName] Wynker [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-16T21:43:00Z [Description] My grandfather's recipe. He always made them with bananas & chocolate chips mixed in whenever we slept over. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "3", "1", "1/2", "1", "1 1/4", "3", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "egg", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.6 [FatContent] 14.6 [SaturatedFatContent] 3.5 [CholesterolContent] 57.2 [SodiumContent] 619.1 [CarbohydrateContent] 45.7 [FiberContent] 1.1 [SugarContent] 9.6 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients in a large bowl; set aside. Mix wet ingredients in a medium bowl. Add wet ingredients to dry ingredients & mix until just blended. Spoon onto a pancake grill set at about 325°f until edges of each pancake looks dry & a little bubbly then flip to cook the other side for a few minutes.
[Name] 5-Ingredient Chocolate Peanut Butter Cups [AuthorId] 2001378511 [AuthorName] Charles D. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-06-16T21:44:00Z [Description] Make and share this 5-Ingredient Chocolate Peanut Butter Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["dark chocolate", "coconut oil", "vanilla extract", "honey", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.0 [FatContent] 36.0 [SaturatedFatContent] 21.1 [CholesterolContent] 0.0 [SodiumContent] 9.6 [CarbohydrateContent] 22.5 [FiberContent] 5.0 [SugarContent] 13.9 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line a muffin tin with muffin tin liners. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil. Microwave for 30-second intervals until melted, stirring each time. Stir in vanilla extract. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom]. Save the other half for the top layer. Freeze for 15 minutes. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil. Microwave 15 seconds or until slightly melted and pourable. Pour mixture evenly into the muffin tin. Freeze for 5 minutes. Pour remaining chocolate mixture on top of the peanut butter layer. Freeze until firm, about 1 hour. Store in the refrigerator until ready to serve.
[Name] Sour Cream Cookies [AuthorId] 2001585625 [AuthorName] Chloe [CookTime] PT14M [PrepTime] PT0S [TotalTime] PT14M [DatePublished] 2017-06-16T21:45:00Z [Description] Whenever my grandmother would come over (which wasn't often), she would make these. I love having them, and, despite the strange name with 'sour cream' and 'cookies' in it, it is absolutely amazing! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "4", "2", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "flour", "baking powder", "baking soda", "sour cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1386.0 [FatContent] 42.8 [SaturatedFatContent] 12.1 [CholesterolContent] 134.0 [SodiumContent] 518.9 [CarbohydrateContent] 228.9 [FiberContent] 4.5 [SugarContent] 101.2 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream shortening and sugar, then add eggs and cream. After, add the rest of the ingredients. Mix. Spoon into sugar and roll. Place on cookie sheet 2 inches apart. Bake at 325 degrees for 12-14 minutes. Enjoy!
[Name] Candied Nuts [AuthorId] 2001585625 [AuthorName] Chloe [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-16T21:45:00Z [Description] I learned this from my dad, and we make it every Christmas! I really love them, and they are quite hard to stop eating! We put part of a batch into a few cute,little jars and give them as Christmas presents to neighbors. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1 1/2", "2 1/2"] [RecipeIngredientParts] ["sugar", "water", "salt", "cinnamon", "vanilla", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.6 [FatContent] 22.3 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 146.1 [CarbohydrateContent] 29.6 [FiberContent] 3.1 [SugarContent] 26.3 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine and cook sugar, water, salt, and cinnamon to 'soft ball' stage without stirring. Remove from heat, add vanilla and pecan-halves. Stir gently until the nuts are well coated and the mixture becomes creamy. Turn out on wax paper. Separate the nuts as they cool. Enjoy!
[Name] Eggplant With Pomegranate Syrup (Betanjan Bi Ruman) [AuthorId] 1802799756 [AuthorName] Calista L. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-06-16T21:46:00Z [Description] This is a very nice dish. It can be an appetizer or a light meal. With warmed pita bread, it is DEEELISCIOUS It tastes even better the next day after all the ingredients have had a chance to mingle in private (LOL) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802799756/eNPkPUYSpSWC0bgUygwR_1914552_184198473495_1314192_n.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1", "3", "2", "3 -4", "1"] [RecipeIngredientParts] ["eggplants", "onion", "garlic cloves", "tomatoes", "dried mint", "parsley", "sugar", "vinegar", "pomegranate syrup", "olive oil", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 10.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 21.9 [FiberContent] 9.2 [SugarContent] 11.3 [ProteinContent] 3.3 [RecipeServings] 4.0 [RecipeYield] 2 cup [RecipeInstructions] Wash the eggplants, slice and sprinkle with coarse salt. Let them sit for one hour then rinse off the bitter liquid they release;. pat dry and cut into cubes. Remove the skins from the tomatoes and cut into cubes. Peel and slice the onion and garlic and saute gently in a skillet with olive oil. Add the eggplant, the tomatoes, chopped parsley, mint, vinegar, sugar and a dash of pepper. Cook slowly for 20 minutes. Add pomegranate syrup. Serve warm, with love.
[Name] Protein Powder [AuthorId] 2870651 [AuthorName] viennasmom [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-06-16T21:46:00Z [Description] Make and share this Protein Powder recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "1", "1/2"] [RecipeIngredientParts] ["dry milk", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.1 [FatContent] 15.9 [SaturatedFatContent] 7.0 [CholesterolContent] 37.2 [SodiumContent] 142.9 [CarbohydrateContent] 27.1 [FiberContent] 2.8 [SugarContent] 15.1 [ProteinContent] 14.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Toss it all in a blender. Add it to smoothies.
[Name] Meaty Fettuccine [AuthorId] 1671995 [AuthorName] samt53_10089201 [CookTime] PT35M [PrepTime] PT55M [TotalTime] PT1H30M [DatePublished] 2017-06-16T21:47:00Z [Description] As far from healthy as one can get, but worth it! I recommend frying the meats in a skillet before adding to the other ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1671995/nXtmOTTKRoqRmO5MAyee_cf2.jpg" [RecipeCategory] Meat [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "1", "3", "3", "1", "12", "3"] [RecipeIngredientParts] ["fettuccine", "half-and-half cream", "alfredo sauce", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.6 [FatContent] 12.2 [SaturatedFatContent] 5.0 [CholesterolContent] 81.0 [SodiumContent] 912.8 [CarbohydrateContent] 31.9 [FiberContent] 1.4 [SugarContent] 0.8 [ProteinContent] 20.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Fill a large bowl with warm, salted water. Break fettuccine in half, & put in the bowl; soak for 40-45 minutes. Drain bowl, then add 1.5 cups of the shredded Italian cheese & the remaining ingredients. Mix well. Pour into lightly greased 9 X 13 pan. Put into preheated 350 degree oven, uncovered for 20 minutes. Top with remaining 1.5 cups of shredded Italian cheese. Cook another 15-20 minutes until bubbly & cheese is melted. Let stand 5-10 minutes.
[Name] 'Barbecued' Baby Back Ribs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2017-06-17T23:30:00Z [Description] Make and share this 'Barbecued' Baby Back Ribs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/oPkr2AqNTMeJHVbjsVy3_CCCDO101_Barbecued-Baby-Back-Ribs_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "3", "3", "3", NA, NA, "1", "1", "1", "1", "1", "1", "3", "3", "1", NA, "2", NA, NA] [RecipeIngredientParts] ["celery", "onions", "carrots", "garlic", "apples", "canola oil", "flour", "Worcestershire sauce", "tomato ketchup", "soy sauce", "cider vinegar", "maple syrup", "chipotle chiles in adobo", "fresh thyme sprigs", "rosemary sprigs", "red table wine", "water", "potato starch", "Warm Potato Salad"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2595.7 [FatContent] 142.6 [SaturatedFatContent] 47.4 [CholesterolContent] 554.2 [SodiumContent] 6135.0 [CarbohydrateContent] 132.8 [FiberContent] 7.2 [SugarContent] 89.8 [ProteinContent] 165.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees F. Cut the vegetables into nice thick chunks. Halve the garlic and quarter the apples. Don't worry about the skins, seeds, etc. All will be strained later. Take the racks of ribs, and cut them in half, and season with salt, and pepper. In a large bowl, dredge the rib racks in flour on all sides. In a large wide pot, on high heat, add the oil, let it get hot, and sear the ribs, until brown on all sides. Don't tamper with them. Let their surface maintain a nice contact with the hot pan. It will take about 4 to 5 minutes, per side. Remove the meat, and drain the excess oil, leaving behind all of the solid meaty bits that are stuck to the bottom of the pan. Add all the vegetables, apples, and a few sprigs each of herbs to the pot. Let them caramelize by leaving them to sit without tossing, for a few minutes, then toss to turn them, and let sit a bit longer. Return the ribs to the pot, and place them over the vegetables. In a large bowl, combine the Worcestershire sauce, ketchup, cider vinegar, soy, and maple syrup. Add the chipotle peppers with their adobo sauce, to taste. Stir. Add the liquids to the cooking pot. Add the wine, and add enough water, if needed, to ensure that the ribs are just barely covered. Bring the mixture to a boil. Cover the pan with foil, and place in the oven until the ribs are barely fork tender - but not so tender they are falling off the bone, about 1 1/2 hours. Remove the meat from the pot, and cut into rib sections, and set aside. Strain the solids out of the liquid. Return the liquid to the pan, and reduce by half (about 15 minutes], to make the barbecue glaze. When nearly done, remove a 1/2 cup of liquid and place it into a medium bowl, add the potato starch, and whisk until smooth. Whisk the mixture back into the pot. This will help thicken the glaze and give the shiny look and syrupy texture. Toss the ribs back into the glaze to warm and coat them. Mound the ribs up on a platter, and garnish with a handful of baby greens or sprouts, and serve with Warm Potato Salad.
[Name] Fingerling Potato Salad [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-06-18T06:03:00Z [Description] Make and share this Fingerling Potato Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "2", "4"] [RecipeIngredientParts] ["fingerling potatoes", "chives", "mayonnaise", "rice vinegar", "Dijon mustard", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.5 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 60.9 [CarbohydrateContent] 18.0 [FiberContent] 2.9 [SugarContent] 1.3 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat a pot of salted water to boil on high. Add potatoes to pot of boiling water and cook 16-18 minutes or until tender when pierced with a fork. Drain thoroughly. Cool. When cool enough to handle, slice into 1/2 inch rounds. In large bowl, whisk together mayo, mustard, vinegar, olive oil and season with salt and pepper. Add potatoes and chives. Stir thoroughly to combine and season with salt and pepper if needed.
[Name] Barbecue Meatballs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-06-18T06:15:00Z [Description] Make and share this Barbecue Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["barbecue sauce", "jellied cranberry sauce", "ground mustard", "ground ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.0 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 426.8 [CarbohydrateContent] 35.9 [FiberContent] 0.8 [SugarContent] 31.6 [ProteinContent] 0.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, mix barbecue sauce, orange juice, cranberry sauce, ground mustard, ginger and salt. Place meatballs in slow cooker and pour sauce over the top, coating the meatballs as much as possible. Cover and cook on low 2 hours. Turn to warm and serve out of slow cooker.
[Name] Green Chile Casserole [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-18T17:39:00Z [Description] Loosely based on a recipe fromCasa del Granjero Albuquerque, New Mexico in Heritage Recipe. Makes an excellent sunday brunch! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "1 1/4", "1/2", "1", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "monterey jack cheese", "flour", "baking powder", "eggs", "salsa", "sour cream", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 38.1 [SaturatedFatContent] 19.4 [CholesterolContent] 176.5 [SodiumContent] 950.2 [CarbohydrateContent] 22.2 [FiberContent] 4.8 [SugarContent] 3.8 [ProteinContent] 24.8 [RecipeServings] 4.0 [RecipeYield] 1 9: pie pan [RecipeInstructions] Preheat oven to 350. mix all ingredients except garnish items. pour into a well greased 9\" pie pan. Bake for about an hour until the center is set. Because of all the cheese it will never leave a completely dry knife . I make sure the center isn't jiggly and the knife is mostly dry. Let set 10 minutes and serve with the sour cream and avocado.
[Name] Olive Garden Zuppa Toscana [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-06-18T18:45:00Z [Description] I added corn, parsley, cilantro, bell peppers, and jalapenos, but I'll post this as written. Love to find another variety. Recipe courtesy of www.tablespoon.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "64", "6", "1", "6"] [RecipeIngredientParts] ["hot sausage", "onion", "garlic cloves", "flour", "chicken broth", "russet potatoes", "heavy cream", "kale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 630.8 [FatContent] 37.3 [SaturatedFatContent] 16.4 [CholesterolContent] 108.8 [SodiumContent] 1534.4 [CarbohydrateContent] 49.5 [FiberContent] 6.4 [SugarContent] 3.4 [ProteinContent] 25.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add sausage to a large soup pot and crumble as it cooks over medium heat. When sausage is broken up and beginning to brown, add onion and garlic to pan and continue cooking until sausage is cooked through and onions are translucent. Sprinkle flour over mixture and stir to combine. Pour in the chicken broth and bring to a boil. Meanwhile, wash potatoes and cut each in half lengthwise. Slice into 1/4 inch slices. Once soup is boiling, add potatoes to pot. Cook for 20 minutes or until potatoes are fork tender. Reduce heat to low and stir in the heavy cream and the kale. Cook for 5 minutes, stirring occasionally. Serve hot.
[Name] Wild Turkey Breast-Chicken Fryer [AuthorId] 695000 [AuthorName] MadCity Dale [CookTime] PT30M [PrepTime] PT6H [TotalTime] PT6H30M [DatePublished] 2017-06-18T22:42:00Z [Description] Old man camp trip to " holy lands country" in Wisconsin. Good ole fried food from farm decades ago! [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1", "2", "1/2", "48", "2"] [RecipeIngredientParts] ["liquid smoke", "turkey breast", "eggs", "milk", "flour", "potatoes", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3672.0 [FatContent] 344.1 [SaturatedFatContent] 59.6 [CholesterolContent] 196.0 [SodiumContent] 895.0 [CarbohydrateContent] 98.8 [FiberContent] 10.2 [SugarContent] 20.2 [ProteinContent] 58.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Marinate overnight in dressing and MadCity Dale seasoning. Beat Eggs and milk together, dredge turkey strips, then flour and put into hot oil until 165 degree internal temperature. Marinate turkey strips/chunks in French dressing, seasoning and Liquid Smoke - 8 hours or overnight. In small bowl, beat eggs into milk. In second bowl, mix salt, pepper, and flour. Dip turkey strips in egg wash, then into batter. Deep fry in oil until golden brown. Drain on paper towels. Serve with gravy made with 2 tablespoons flour combined in skillet with 2 tablespoons melted butter, salt and pepper. Slowly add 1 cup milk; stir until thickened. POTATOES: Drain canned potatoes and deep fry until very crispy or to taste! VEGETABLE: Simmer in salted water until tender to taste.
[Name] Chocolate-Coffee Tequila Cupcakes [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-19T14:49:00Z [Description] The amount of liquid in the batter - plus tequila that will need to evaporate - means that these will take longer to fully cook than most cupcakes. But, I believe, they're worth the wait. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/JTw14ybTAasiG0VZsiUz_IMG_0799.JPG" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "3/4", "1 1/2", "1", "1", "1/4", "2", "1/4", "1", "6", "2", "2", "1/2", "2", "6", "1", "1/4", "1/2"] [RecipeIngredientParts] ["flour", "white sugar", "cocoa powder", "baking powder", "salt", "low-fat buttermilk", "coconut oil", "lime juice", "light brown sugar", "black coffee", "eggs", "vanilla extract", "coconut oil", "confectioners' sugar", "skim milk", "vanilla bean paste", "kosher salt", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.2 [FatContent] 8.3 [SaturatedFatContent] 6.8 [CholesterolContent] 16.0 [SodiumContent] 171.9 [CarbohydrateContent] 39.8 [FiberContent] 1.4 [SugarContent] 28.3 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Line cupcake pan with paper liners. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside. In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine. Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal. Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes. When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and blend on low speed until desired consistency is reached. Once cupcakes are completely cooled, top with frosting. Sprinkle coconut flakes on the top of each cupcake so it sticks to the frosting. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run].
[Name] Chocolate-Coffee Tequila Cupcakes [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-19T14:53:00Z [Description] The amount of liquid in the batter - plus tequila that will need to evaporate - means that these will take longer to fully cook than most cupcakes. But, I believe, they're worth the wait. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/QplsgcKPTM2e8iE6odAA_IMG_0799.JPG" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "3/4", "1 1/2", "1", "1", "1/4", "2", "1/4", "1", "6", "2", "2", "1/2", "2", "6", "1", "1/4", "1/2", "2"] [RecipeIngredientParts] ["flour", "white sugar", "cocoa powder", "baking powder", "salt", "low-fat buttermilk", "coconut oil", "lime juice", "light brown sugar", "black coffee", "eggs", "vanilla extract", "coconut oil", "confectioners' sugar", "skim milk", "vanilla bean paste", "kosher salt", "coconut flakes", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 8.3 [SaturatedFatContent] 6.8 [CholesterolContent] 16.0 [SodiumContent] 172.0 [CarbohydrateContent] 40.4 [FiberContent] 1.6 [SugarContent] 28.4 [ProteinContent] 2.9 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Line cupcake pan with paper liners. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a mixing bowl. Set aside. In another bowl, mix buttermilk, tequila, liquefied coconut oil, lime juice, brown sugar, coffee, eggs, and vanilla. Mix well to combine. Pour wet ingredients into dry, and blend using an electric mixer until incorporated. Pour batter into cupcake liners until 2/3 full. Bake 20-25 minutes or until a toothpick comes out of the cupcake cleanly. Because of all the liquid in the batter, this will take longer than normal. Remove cupcakes from cupcake tins and allow to cool on a rack for at least 10 minutes. When cupcakes are cooled completely, blend remaining coconut oil until it becomes very white and creamy. Add 1 cup of confectioners' sugar, vanilla, and 2 tablespoons of milk and beat until smooth. Add all remaining ingredients except for coconut flakes and lime zest and blend on low speed until desired consistency is reached. Blend in coconut flakes by hand. Once cupcakes are completely cooled, top with frosting. Zest the lime peel onto the tops of the cupcakes before the frosting has a chance to set. Store cupcakes in refrigerator (coconut oil tends to liquefy at room temperature, which will make the frosting run].

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