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[Name] Asparagus Flan [AuthorId] 2001406932 [AuthorName] Katia Losignore [CookTime] PT50M [PrepTime] PT1H20M [TotalTime] PT2H10M [DatePublished] 2017-06-19T21:41:00Z [Description] Make and share this Asparagus Flan 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/2001406932/URmvcnlTpqkHUFhPziOI_Flan%20Asparagi.JPG" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "2", "250", "30", "1", NA, NA, "1"] [RecipeIngredientParts] ["asparagus", "onion", "extra virgin olive oil", "milk", "butter", "salt", "pepper", "white flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.5 [FatContent] 10.9 [SaturatedFatContent] 4.4 [CholesterolContent] 44.0 [SodiumContent] 68.3 [CarbohydrateContent] 7.1 [FiberContent] 1.8 [SugarContent] 1.4 [ProteinContent] 3.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the asparagus and cut the hard stem. Slice cut the asparagus but save six ends. Blend the asparagus slices to get a green cream. Prepare a Béchamel sauce, put in a pan the milk (pre-heat], butter and a tablespoon of white flour and cook at low flame until you get a light condensed white cream. Add to the béchamel sauce the asparagus blend we obtained before and add the egg yolk, salt and pepper. Buttering and flouring the pudding molds (better aluminum made] then, add the asparagus cream. Cover the pudding molds with aluminum foil. Take a ceramic casserole and fill with water and dunk the pudding molds inside. The water level need to be at half of the pudding molds. Baking at 180°C (oven pre-heated] for 30 minutes. Then remove the aluminum foil and bake for another 10-15 minutes to roast the surface of each flan. Take out the molds and when they're cooled remove the mold and decorate with the asparagus ends.
[Name] Quiche [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-06-19T21:42:00Z [Description] Make and share this Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2", "5", "1", "2"] [RecipeIngredientParts] ["mayonnaise", "all-purpose flour", "Egg Beaters egg substitute", "skim milk", "spinach", "low-fat cheddar cheese", "low-fat swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.1 [FatContent] 6.3 [SaturatedFatContent] 2.2 [CholesterolContent] 3.2 [SodiumContent] 142.7 [CarbohydrateContent] 12.9 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] bake pie crust per instructions on package. combine mayonnaise and flour in a medium bowl. add egg beaters and milk. mix well. stir in spinach and cheeses. pour into pie crust. preheat oven to 350 degrees. bake 45 to 50 minutes. cool slightly before serving.
[Name] Julia Belle's World-Famous Macaroni and Cheese [AuthorId] 758742 [AuthorName] CeeGee [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-06-19T21:43:00Z [Description] This recipe recently appeared in my electric co-op's magazine as one of the &quot;classic recipes every South Carolina cook should know&quot;. I put it here for safe-keeping! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1", "1", "1 1/2", "1", "2", "1", "4 1/2", "8", "1", "4"] [RecipeIngredientParts] ["all-purpose flour", "butter", "milk", "dry mustard", "sea salt", "black pepper", "colby cheese", "parmesan cheese", "water", "salt", "elbow macaroni"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1080.6 [FatContent] 65.5 [SaturatedFatContent] 40.4 [CholesterolContent] 193.9 [SodiumContent] 3056.4 [CarbohydrateContent] 70.4 [FiberContent] 2.7 [SugarContent] 4.0 [ProteinContent] 51.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In saucepan over low heat, mix flour and butter together until blended, making a roux. Cook about 3 minutes. Blend in chicken stock and milk. Continue to cook on low about 6 minutes. When sauce begins to thicken, add garlic, mustard, sea salt, pepper, colby and Parmesan cheeses, and add 3 cups of cheddar cheese (reserve 1 1/2 cups cheddar for topping]. Cook about 5 more minutes on low. Set sauce aside while macaroni cooks. In a pot over high heat, bring water to a boil, and add salt. After salt dissolves, add macaroni. Cook about 8 minutes, stirring occasionally. Drain macaroni noodles, and add them to the sauce. Place mixture in buttered casserole dish, and top with 1 1/2 cups shredded cheddar cheese. Bake at 375 F about 30 minutes or until it reaches an internal temperature of 165&deg;F.
[Name] Tfaya (Morrocan Couscous Sauce) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-06-19T22:25:00Z [Description] A Moroccan condiment serve over couscous. Tip: Soak the raisins while slicing the onions. I had success freezing leftovers. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Moroccan", "African", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "1", "1/2", "1/2", "1/4", "1/4", "4", "1/2"] [RecipeIngredientParts] ["onions", "raisins", "sugar", "honey", "pepper", "cinnamon", "ginger", "turmeric", "salt", "saffron thread", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.3 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 130.6 [CarbohydrateContent] 31.9 [FiberContent] 2.9 [SugarContent] 21.9 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, mix the 2 pounds sliced onions, prepared raisins, 4 tablespoons sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon turmeric, 1/4 teaspoon salt and 1/4 teaspoon crumbled saffron threads. Add the 4 tablespoons butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked. Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Remove from heat. Refrigerate leftovers. Reheat prior to serving.
[Name] Kalbi Compound Butter [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-06-19T22:33:00Z [Description] Make and share this Kalbi Compound Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "3", "2", NA, "1"] [RecipeIngredientParts] ["soy sauce", "granulated sugar", "light brown sugar", "garlic cloves", "scallions", "ginger", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.6 [FatContent] 47.8 [SaturatedFatContent] 29.4 [CholesterolContent] 122.0 [SodiumContent] 1166.2 [CarbohydrateContent] 6.4 [FiberContent] 0.3 [SugarContent] 5.2 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook low for 5 minutes until thickened. Then let cool to room temperature.", "In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.", "Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired. Refrigerate or freeze leftovers." ]
[Name] Tuna and Fish Cake Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-06-20T03:25:00Z [Description] This sandwich toast has a delicious tuna-mayo filling combined by my favorite Japanese fish cake called chikuwa. I gave this sandwich toast a distinct tang taste by using Japanese ginger. This sandwich toast is also filled with cheese which really goes well with the tuna and fish cake. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/n4oOYRFaQCCVyx62aJLg_chikuwa%20tuna%20toast.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["60", "1/4", "1", "2", "1", "4", "3", "1", "30", "1", "1"] [RecipeIngredientParts] ["canned tuna", "yellow onion", "parmesan cheese", "mayonnaise", "mustard", "cheese", "pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.4 [FatContent] 13.8 [SaturatedFatContent] 4.3 [CholesterolContent] 24.4 [SodiumContent] 580.5 [CarbohydrateContent] 26.8 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 14.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Finely mince a quarter piece of yellow onion then combine it with the tuna in a bowl. Add a tablespoon of finely grated parmesan cheese, 2 tablespoons of mayonnaise and a teaspoon of mustard. Mix all the ingredients until it is well-combined. Spread the tuna mixture evenly on top of two slices of bread. Slice the chikuwa in half along its length then distribute it evenly on top of two slices of bread. Slice the myoga thinly along its length then spread the myoga slices on top of the chikuwa. Add some more grated cheese on top then sprinkle with about a pinch of pepper on each bread. Preheat your sandwich maker. Toast the sandwich until it is brown and crispy which usually takes about 5 minutes.
[Name] Crabsticks and Mushroom Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-06-20T03:47:00Z [Description] Learn how to prepare this sandwich toast with a sweet, cheesy and somewhat-Japanese taste. A combination of processed seafood and freshness from mushrooms. This sandwich is so delicious and would definitely satisfy your tummies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/lvX0ncj4TU2AYHBy5R2n_crabsticks%20mushroom%20sandwich.jpg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "20", "4", "30", "30", "1"] [RecipeIngredientParts] ["lettuce", "onion", "cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.3 [FatContent] 12.1 [SaturatedFatContent] 3.6 [CholesterolContent] 9.6 [SodiumContent] 403.7 [CarbohydrateContent] 29.6 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 7.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the green lettuce on top of two slices of bread followed by the round onion slices then distribute the shimeji mushrooms evenly on top. Use your hands to shred each of the crab sticks then put it on top of the mushrooms. Add some grated cheese on top. Add about a quarter teaspoon of aonori (dried green laver] on top of the cheese. Preheat your sandwich maker. Toast your sandwich until brown and crispy.
[Name] Sardines and Pineapple Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-06-20T03:52:00Z [Description] This sandwich toast is both fruity and fishy. The uncanny meeting of the ingredients for the filling of this sandwich toast should definitely be watched out for. The taste is new in a positive way. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/yzKdcr3oQyypatiGB5UD_sardines%20marmalade%20pineapple%20toast.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "5", "30", "50", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "marmalade", "pineapple", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.4 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 35.5 [SodiumContent] 476.2 [CarbohydrateContent] 32.9 [FiberContent] 1.6 [SugarContent] 7.6 [ProteinContent] 10.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spread out about half a tablespoon of mayonnaise on each of the two slices of bread. On top of the mayonnaise make a new layer making use of a teaspoon of marmalade on each bread. Roughly crush the potato chips. Spread the potato chips on top of the marmalade. Slice the pineapple thinly then put it on top of the potato chips. Use a fork to roughly break the sardines then spread it on top of the pineapple slices. Sprinkle with a pinch of salt and a pinch of pepper on top then top with another slice of bread. Preheat your sandwich maker. Toast your sandwich until brown and crispy.
[Name] Tuna Mushroom and Myoga Sandwich Toast [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-06-20T03:57:00Z [Description] This delicious sandwich toast features canned tuna, fresh mushrooms and Japanese ginger. This is best served right from the sandwich maker while its hot and crispy. It&rsquo;s a good choice of sandwich any time of the day as it is easy to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/gSFmnkafQeSIbCcE98Yt_tuna%20shimeji%20myoga%20sandwich.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "60", "1/2", "30", "1", "30", "1"] [RecipeIngredientParts] ["mayonnaise", "canned tuna", "onion", "cheese", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.6 [FatContent] 6.3 [SaturatedFatContent] 2.9 [CholesterolContent] 22.2 [SodiumContent] 515.6 [CarbohydrateContent] 29.6 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 14.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spread about half a tablespoon of mayonnaise on top of each of the two slices of bread. Spread the drained tuna evenly on both bread slices which already has a layer of mayonnaise. Add the onion slices on top followed by the shimeji mushroom pieces. Spread the myoga on top of the mushrooms then add some shredded cheese on top. Preheat your sandwich maker. Toast your sandwich until brown and crispy (usually about 5 minutes].
[Name] Chicken and Sweet Potato Rice [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2017-06-20T04:08:00Z [Description] Sweet potatoes have served as a great rice extender for many generations now in Asia. The softness and sweet taste of the sweet potato gives rice a livelier taste that&rsquo;s why it is liked by many. Try this sweet potato rice recipe where I&rsquo;ve added some meat so you can eat this dish as is or serve it with other meat or vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/q0aYuAQbmQGAOiy967QI_sweet%20potato%20rice.jpg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["White Rice", "Potato", "Rice", "Vegetable", "Japanese", "Asian", "Low Cholesterol", "Healthy", "Microwave", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["1", "1", "100", "1/4", "75", "1/4"] [RecipeIngredientParts] ["rice", "water", "ground chicken", "pepper", "sweet potatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 454.6 [FatContent] 4.6 [SaturatedFatContent] 1.3 [CholesterolContent] 42.5 [SodiumContent] 345.5 [CarbohydrateContent] 85.1 [FiberContent] 2.6 [SugarContent] 1.6 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Start by washing the rice 1-2 times or until the water used to wash the rice becomes clearer. After the last wash, use a strainer to drain the liquid completely then soak the rice in a cup of water for about 30 minutes. Season about 100 grams of ground chicken with a quarter teaspoon of salt and a quarter teaspoon of pepper. Mix well then leave it for about 10 minutes so the chicken can absorb the flavors from the seasonings. Wash the sweet potato carefully then slice it into smaller pieces, about a centimeter cubes. Once the rice, ground chicken and sweet potato are ready, you can put all those ingredients in the microwave pressure cooker including the water used to soak the rice. Add about a quarter teaspoon of salt then mix all the ingredients inside. Cover the microwave pressure cooker then cook in the microwave for about 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker covered for 15 more minutes to allow the remaining steam inside to continue to cook the rice and soften it. After 15 minutes, remove the cover then mix well before serving.
[Name] Pork Balls Tomato Stew [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-06-20T04:21:00Z [Description] This is a quick pork tomato stew recipe which involves plenty of vegetables. I&rsquo;ve used thinly sliced pork or pork scraps which is not only cheap but also very tasty. Try this recipe at home and use or add other vegetables. It&rsquo;s a great way to make your kids eat more veggies at home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/X9kAp4IvSJGEbMnYvtZu_pork%20balls%20tomato%20stew.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["200", "1", "1", "1", "1", "1/3", "1/2", "1", "200", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["pork", "salt", "pepper", "flour", "eggplant", "zucchini", "celery", "garlic clove", "canned whole tomatoes", "salt", "pepper", "thyme", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.4 [FatContent] 16.9 [SaturatedFatContent] 4.5 [CholesterolContent] 86.2 [SodiumContent] 411.7 [CarbohydrateContent] 6.0 [FiberContent] 1.2 [SugarContent] 2.6 [ProteinContent] 29.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the pork with a pinch of salt and a pinch of pepper then add a teaspoon of flour then mix well. Pick a piece or two of the pork scraps then use your hands to fold and shape it into a small ball. Make several balls until you’ve used up all of the pork scraps. The flour will help to keep the shape of the pork balls even during the cooking process. Slice the eggplant in half along its length then slice it into thin semi circles. You can soak it in water to prevent it from browning. For the zucchini, slice it into semi-circles. Take the hard part of the celery then slice it thinly diagonally. Finely mince a clove of garlic then put it in a bowl. Add the canned tomatoes then roughly crush it with a fork. Add a teaspoon of chicken stock powder a pinch of salt and pepper, a pinch of thyme and a tablespoon of olive oil. Mix the ingredients well until it is well-combined. Put the vegetables at the bottom of the microwave pressure cooker. Distribute the pork balls evenly on top then pour over the tomato sauce. Cover the microwave pressure cooker then cook in the microwave for 10 minutes using 600W. Wait for the pressure indicator of your microwave pressure cooker to go down before opening. Mix the ingredients carefully then put on a serving plate. Top with some finely grated parmesan cheese before serving.
[Name] Beef, Cod Fish and Soy Milk Stew [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-06-20T04:30:00Z [Description] This is a Korean-inspired stew recipe which is cooked in a microwave pressure cooker. I&rsquo;ve used both beef and fish for this dish which gives the stew a richer taste. I&rsquo;ve also used plenty vegetables just like other Korean stews or what they call &ldquo;jigaes&rdquo;. This dish is a celebration of flavors in one bowl. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/XeGkjqB3T9eQGzasE77l_beef%20codfish%20soymilk%20stew.jpg" [RecipeCategory] Meat [Keywords] ["Japanese", "Korean", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "100", "100", "75", "100", "1", "1", "1/2", "20"] [RecipeIngredientParts] ["potato", "zucchini", "garlic clove", "bean sprouts", "beef", "cod", "water", "soymilk", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.1 [FatContent] 7.5 [SaturatedFatContent] 2.7 [CholesterolContent] 29.7 [SodiumContent] 73.4 [CarbohydrateContent] 25.9 [FiberContent] 3.7 [SugarContent] 5.4 [ProteinContent] 15.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by preparing and slicing the vegetables. Peel the potatoes then slice it into small-bite-sized pieces. For the zucchini, cut it in half along its length then slice into thin semi-circles. Mince the garlic then wash and dry the bean sprouts. Slice the cod fish into smaller pieces and for the beef, make sure that it is at room temperature so it will be cooked evenly. Arrange the vegetables at the bottom of your microwave pressure cooker then add the meat on top. Add a tablespoon of dashi concentrate in a cup of water to make a dashi stock then add half a cup of soy milk. Mix well until well combined then pour over the vegetables and meat inside the microwave pressure cooker. Cover the microwave pressure cooker then cook for 8 minutes using 600W. After 8 minutes, keep the microwave pressure covered for 2-3 more minutes or until the pressure indicator goes down before opening. Place the stew in individual serving bowls then garnish it with some chrysanthemum greens on the side before serving.
[Name] Creamy Cabbage Rolls [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT23M [PrepTime] PT15M [TotalTime] PT38M [DatePublished] 2017-06-20T04:39:00Z [Description] This is an easy, simple and delicious dish made with ground meat rolled inside napa cabbage leaves served with a creamy white sauce. The meat and the white sauce are very tasty which goes well with the fresh taste of the cabbage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/FLlhoYlfRaG5AUDEOBmr_creamy%20cabbage%20rolls.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "Japanese", "Asian", "Microwave", "< 60 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["4 -5", "1/4", "1/2", "5", "200", "1/4", "2", "1/4", "1/4", "1", "1/2", "70", "1", "1", "1", "1"] [RecipeIngredientParts] ["napa cabbage", "onion", "celery", "carrots", "ground pork", "panko breadcrumbs", "milk", "salt", "pepper", "nutmeg", "water", "white sauce", "butter", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.1 [FatContent] 32.3 [SaturatedFatContent] 11.8 [CholesterolContent] 81.6 [SodiumContent] 627.5 [CarbohydrateContent] 52.9 [FiberContent] 14.3 [SugarContent] 3.2 [ProteinContent] 24.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the cabbage leaves on a wide microwave-safe dish then cook in the microwave for 3 minutes using 600W. You might need to cook more for another minute or two if you think that the cabbage are not soft enough to be rolled. Afterwards, put the leaves in a bowl of cold water to stop the cooking process and to keep it’s nice green color. Mince the onion, celery and carrot. In a bowl combine the pork and the minced onion, celery and carrot. Add 1/4 cup of fine panko breadcrumbs, 2 tablespoons of milk, a quarter teaspoon each of salt and pepper and about a pinch of nutmeg. Mix the ingredients until it is well-combined. You can also use your hands to mix then divide the mixture evenly with the number of portions similar to the number of cabbage leaves you would want to use. Form a portion of the meat mixture into a ball then put it near the root end of a napa cabbage leaf then roll until you reach the other end of the leaf. Repeat the process until you’ve used all of the meat and the cabbage then place the rolls in the microwave pressure cooker. Combine half a cup of water, white sauce, chicken stock powder, melted butter and a pinch of thyme then mix well. White sauce are available at Japanese grocery stores which is usually in a box containing three 70-grams single packs. Pour the white sauce mixture over the the cabbage rolls in the microwave pressure cooker then add a piece of dried bay leaf. Cover the microwave pressure cooker then cook for 10 minutes using 600W. After 10 minutes, keep the microwave pressure cooker closed for another 10 minutes so that the remaining heat inside will continue to cook the cabbage rolls. Remove the lid of the microwave pressure cooker then put the cabbage rolls into serving bowls. Pour some sauce on top before serving.
[Name] Nikujaga [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-06-20T04:47:00Z [Description] Nikujaga is a Japanese recipe with thinly sliced meat (usually beef scraps) and potatoes as main ingredient. It has soy sauce based sauce and can be served as a main dish or side dish. Making nikujaga is very easy in the stove top but this microwave pressure cooker recipe further simplifies the cooking process. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/pYtBJdbRRjSvK2S74V8g_nikujaga.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Japanese", "Asian", "Microwave", "< 30 Mins", "Small Appliance"] [RecipeIngredientQuantities] ["200", "1", "1", "1", "1", "1/2", "1", "30", "6"] [RecipeIngredientParts] ["beef", "sugar", "soy sauce", "sake", "potato", "carrot", "onion", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.6 [FatContent] 15.8 [SaturatedFatContent] 6.5 [CholesterolContent] 21.8 [SodiumContent] 518.8 [CarbohydrateContent] 32.1 [FiberContent] 3.8 [SugarContent] 10.2 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Start by seasoning the thinly sliced beef with a tablespoon each of sugar, soy sauce and sake. Mix all the ingredients well then marinate for about 15 minutes.", "Cut the potato and carrot into bite-sized pieces.", "For the shirataki, drain the liquid from its package then put on top of a strainer. Pour a generous amount of hot water on top of it to help remove its slightly unpleasant smell. If the pieces are too long, you can cut it using a pair of scissors.", "Remove the hard fiber part of the green beans found at its side if it has any. Then, slice it diagonally into 2-3 pieces depending on its length.", "Put the potato, carrot, onion and shirataki inside the microwave pressure cooker. Add the beef with its marinade then mix the ingredients.", "Cover the microwave pressure cooker then cook in the microwave for 8 minutes using 600W.", "After 8 minutes, wait for the pressure indicator to go down then open. Add the green beans on top then put back the cover. Let the remaining steam inside the microwave pressure cooker cook the green beans for about 2 minutes.", "Open the microwave pressure cooker then mix all the ingredients carefully. Put on a serving plate then serve as a side dish or as a main dish." ]
[Name] Chicken and Corn Soup With a Twist [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-20T11:13:00Z [Description] Make and share this Chicken and Corn Soup With a Twist recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "425", "1", "300", "2", "1", "6", "3", "1"] [RecipeIngredientParts] ["corn kernel", "chicken", "garlic", "fresh coriander", "spring onions", "soy sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.7 [FatContent] 12.6 [SaturatedFatContent] 3.1 [CholesterolContent] 42.6 [SodiumContent] 650.6 [CarbohydrateContent] 31.8 [FiberContent] 2.6 [SugarContent] 5.4 [ProteinContent] 17.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil, add spring onions, fresh corn, garlic and coriander. Cook for 2 minutes. Add creamed corn, stock, chicken. Bring to the boil and simmer for 2 minutes. Stir in soy and serve.
[Name] Hot &amp; Sour Cabbage Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-20T14:02:00Z [Description] The best of both worlds: heavy Thai flavor combined with acidity of the tomato and the lightness of the cabbage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/BwtsgJGxRIGGYIkrSZ5l_IMG_0801.JPG" [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "4", "3", "1", "1/2", "6", "2", "1", "28", "8", "4", "3", "1/2", "3", "2", "2"] [RecipeIngredientParts] ["leeks", "garlic cloves", "ginger", "cabbage", "bamboo shoots", "tamarind paste", "crushed tomatoes", "chili peppers", "Chinkiang vinegar", "rice vinegar", "water", "cornstarch", "eggs", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.4 [FatContent] 5.4 [SaturatedFatContent] 1.1 [CholesterolContent] 46.5 [SodiumContent] 173.0 [CarbohydrateContent] 31.7 [FiberContent] 5.6 [SugarContent] 6.7 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat sesame oil in a large pot on medium heat. Add leeks and saute for about 5 minutes, scraping the bottom continuously with a spoon or spatula. Add garlic and ginger and saute for another minute, stirring continuously. Add cabbage and bamboo shoots to pot and stir thoroughly to coat. Stir occasionally for 5 minutes.Stir in tamarind paste to coat thoroughly and cook for another minute. Add vegetable stock and stir thoroughly. Open the can of tomatoes, but leave them in the can. Add chopped Calabrian chili peppers (minus the stems] to the can. Use an immersion blender for 30 seconds or so to blend tomatoes and peppers together. Add mixture to the pot and stir thoroughly. Add both vinegars to the pot and stir. Cook for 20 minutes on medium heat, or until cabbage is tender. In a separate bowl, use liquid reserved from bamboo shoots to blend with cornstarch. Alternately, use 1/2 cup of water or some of the soup removed from the pot. Blend the cornstarch mixture into the soup by pouring in a steady stream while stirring continuously. Whisk two eggs in a bowl, then blend them into the soup by pouring in a stead stream while stirring continuously. This will produce a \"feathering\" effect in the soup. Stir in chopped cilantro and serve, adding additional fresh cilantro as a garnish.
[Name] PORK CHOP APPLE CASSEROLE [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-06-20T17:38:00Z [Description] Make and share this PORK CHOP APPLE CASSEROLE recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "3", "1/4", "1/4", "1/4", "1", "1", "1/2", "2", "3", "3", "1", "1"] [RecipeIngredientParts] ["flour", "onion", "garlic powder", "paprika", "olive oil", "butter", "onion", "apples", "barbecue sauce", "garlic cloves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.1 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 678.9 [CarbohydrateContent] 20.1 [FiberContent] 2.2 [SugarContent] 10.3 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place flour in a shallow dish, sprinkle with onion powder, garlic powder and paprika. Stir in the seasonings with a fork until well mixed. Season pork chops liberally with salt and pepper. Dredge in the flour until well coated. In a skillet, brown the pork chops on both sides in olive oil and butter. Add onions, apples, and Kraft's Honey Barbecue Sauce and minced garlic. Cover and simmer 45 minutes or until chops are tender.
[Name] MINI OATMEAL COOKIE CHEESECAKES RECIPE [AuthorId] 2001540725 [AuthorName] Bite Me More [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-06-20T19:09:00Z [Description] What happens when chewy oatmeal raisin cookies collide with creamy, velvety cheesecake? That's right...a decadent and delicious dessert. Perfect for sharing (or not!), these individual Mini Oatmeal Cookie Cheesecakes, oatmeal cookie crust covered with creamy cheesecake filling, topped with a homemade oatmeal raisin cookie and drizzled with caramel sauce, are guaranteed crowd pleasers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001540725/MShuHy3mRCaglJ7Ayb8K_MiniOatmealCookieCheesecakes.jpg.jpeg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1/2", "2", "1", "1/2", "1 1/4", "3/4", "1/2", "1/2", "1/4", "1/2", NA, "1", "1", "1/2", "1/3", "1/2", "1/2", NA, "3", "1", "4", "1/3", "1", "1", "1", NA] [RecipeIngredientParts] ["butter", "brown sugar", "sugar", "egg", "vanilla extract", "old fashioned oats", "flour", "baking soda", "ground cinnamon", "kosher salt", "raisins", "old fashioned oats", "flour", "butter", "brown sugar", "kosher salt", "ground cinnamon", "cream cheese", "sugar", "eggs", "heavy cream", "flour", "fresh lemon juice", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.9 [FatContent] 23.1 [SaturatedFatContent] 13.2 [CholesterolContent] 108.4 [SodiumContent] 316.4 [CarbohydrateContent] 37.8 [FiberContent] 1.4 [SugarContent] 22.5 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] 21 mini cheesecakes [RecipeInstructions] ["1] For the oatmeal cookies, preheat oven to 350ºF. Using an electric mixer, cream together butter, brown sugar and sugar on medium speed, until light and fluffy. Beat in egg and vanilla extract until well combined. On low speed, add oats, flour, baking soda, cinnamon, salt and raisins, mixing just until flour disappears. Place small spoonfuls of dough on a parchment-lined baking sheet. Bake for 6-8 minutes, until the edges are just golden. Remove from oven and let cool until ready to assemble.", "2] For the oatmeal cookie crust, preheat oven to 350ºF. Line muffin tins with 21 cupcake liners and lightly coat with non-stick cooking spray. In a small bowl, combine oats, flour, butter, brown sugar, salt and cinnamon, mixing until well combined. Press a heaping tablespoon in the bottoms of each cupcake liner and bake in preheated oven for 8 minutes. Remove from oven and let cool.", "3] For the cheesecake filling, lower oven temperature to 325ºF. Using an electric mixer, combine cream cheese and sugar. Beat at medium speed until well combined. Add eggs on low speed, one at a time, beating well after each addition. Add cream, flour, lemon juice and vanilla mixing until smooth and creamy. Fill each cup with the cheesecake mixture. Bake in preheated oven for 10 minutes, reduce heat to 275ºF and continue to bake 15 minutes more. Remove from the oven and allow cupcakes to cool completely. Refrigerate for at least an hour before serving. To garnish, place a mini oatmeal cookie on top and drizzle caramel sauce over top of both." ]
[Name] Beet, Hazelnut &amp; Crispy Sage Salad from the Savvy Cook [AuthorId] 2001201872 [AuthorName] Izy Hossack [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-20T20:22:00Z [Description] Text excerpted from THE SAVVY COOK &copy; 2017 by Izy Hossack. Reproduced by permission of Mitchell Beazley. All rights reserved.
[Name] Orecchiette With Cherry Tomatoes and Arugula [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-06-20T20:32:00Z [Description] Make and share this Orecchiette With Cherry Tomatoes and Arugula recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "1/4", "3", "1 1/4", "12", "2", NA, "1/2"] [RecipeIngredientParts] ["salt", "olive oil", "garlic cloves", "cherry tomatoes", "arugula", "ground black pepper", "pecorino romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.9 [FatContent] 15.2 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 15.6 [CarbohydrateContent] 70.5 [FiberContent] 4.7 [SugarContent] 6.2 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start bringing a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons oil on medium-low in a large sauté pan. Add garlic and allow to cook 10 minutes, until oil is fragrant but garlic has not browned. Remove garlic (save for another use]. When water boils, stir in pasta. Add tomatoes to oil in sauté pan, increase heat to medium-¬high and, when tomatoes start to shrivel and collapse, reduce heat to low and cook until softened but not shapeless, about 5 minutes. Stir a couple of times. Reserve ½ cup of pasta water. Drain pasta and add to tomatoes, folding both together. Add some pasta water if needed for moistening. Fold in arugula and remaining oil. When arugula has just wilted, season dish with salt and pepper. Serve with a dusting of cheese. Or serve in about 30 minutes, just warm.
[Name] Farro Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-06-20T20:57:00Z [Description] It&rsquo;s great for packed lunches and picnics. Vegetables, such as asparagus and snap peas are a fine substitute, as are chunks of ripe tomato, summer squash, roasted winter squash or any type of leftover roasted vegetables even edamame. Recipe from Lukas Volger: BOWL [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "8", "6", "8", "6", "1/2", "3", NA, "1/2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["fine sea salt", "sherry wine vinegar", "red pepper flakes", "carrots", "green beans", "potatoes", "radishes", "fresh ricotta", "pesto sauce", "olive oil", "walnuts", "fresh basil", "parsley", "sea salt", "fresh ground black pepper", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.3 [FatContent] 13.8 [SaturatedFatContent] 3.5 [CholesterolContent] 15.7 [SodiumContent] 1236.7 [CarbohydrateContent] 21.6 [FiberContent] 5.2 [SugarContent] 5.1 [ProteinContent] 8.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] (Note: Farro shouldn’t be added straight to boiling water, or the insides will split the husks open. Cover it with cold water and place over the heat so that the grains heat up gradually and the result will be much more attractive.] Place the farro in a medium or large saucepan and cover with at least 6 cups water. Bring to a boil, add the sea salt, then reduce the heat to a gentle boil and cook for 16 to 20 minutes, until the farro is tender but retains a pleasant chew. Drain; return the farro to the pot and toss with the vinegar and red pepper flakes. Let stand, covered until ready to serve. Meanwhile, prepare the vegetables. Peel the carrots and slice into 1/2-inch-thick rounds. Trim the stem end off the green beans. Slice the potatoes into 1/2-inch-thick rounds or quarter them if they’re small. Cut the radishes into paper-thin rounds. Fill a saucepan or pot with about 1/2 inch water, then fit with a steamer unit. Bring the water to a simmer. Steam carrots, green beans, and potatoes in separate batches, or in separate layers of a stacking steamer unit, until tender and easily pierced with a paring knife. The carrots will take 4 to 6 minutes, the string beans 1 to 3 minutes and the potatoes 4 to 7 minutes. Transfer the vegetables to a plate and cover loosely with a piece of foil or paper plate to keep them warm. Stir together the ricotta or small curd cottage cheese and pesto until smooth. Add olive oil, about a teaspoon at a time as needed to thin it out; the mixture should be light and fluffy. Taste and add pinches of salt as needed. To serve, divide the cooked farro among four bowls. Top the farro in each bowl with the steamed vegetables, radishes and walnuts. Top with about 2 tablespoons of the pesto ricotta per bowl, then garnish each serving with the basil or parsley, a drizzle of olive oil, a pinch of flaky salt, a few grinds of pepper and a lemon wedge. After the grains and the vegetables have cooled completely, this bowl can be assembled in airtight containers and stored in the refrigerator for 2 or 3 days.
[Name] Satsuma Rum (Bayou Rum Brand) Cocktail [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-20T21:57:00Z [Description] Make and share this Satsuma Rum (Bayou Rum Brand) Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1 -2", NA] [RecipeIngredientParts] "rum" [AggregatedRating] nan [ReviewCount] nan [Calories] 154.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.3 [CarbohydrateContent] 23.6 [FiberContent] 0.0 [SugarContent] 22.6 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a highball glass with either the simply blueberry lemonade or simply lemonade. Add Satsuma Rum and stir. Cheers!
[Name] HONEY AND WALNUT SWEET BREAD [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2017-06-21T00:17:00Z [Description] Make and share this HONEY AND WALNUT SWEET 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/2001473142/eIubAH7MSJehtTu5qwwa_honey%201.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "1", "100", "2", "1/2", "4", "2", "2", "2"] [RecipeIngredientParts] ["plain flour", "butter", "brown sugar", "salt", "dried yeast", "honey", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.2 [FatContent] 14.1 [SaturatedFatContent] 7.3 [CholesterolContent] 109.7 [SodiumContent] 241.0 [CarbohydrateContent] 68.3 [FiberContent] 2.5 [SugarContent] 8.0 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] place all the ingredients except for the topping, into a bowl and mix until combined. on a lightly floured board, knead until smooth, about 10 minutes. place dough into a greased bowl. cover and place into a warm position to rise for 1 hour, or until doubled in size. tip dough onto a floured board, punch down and knead again for a couple of minutes. divide dough into 3 equal parts. roll each piece into a sausage shape 14 inches long. place each sausage onto a baking tray covered with baking paper. pinch one end of the 3 sausages together then plait into a braid. pinch the ends together. cover braid with a teatowel and rise again for 1 hour. heat oven to 180 Celsius. drizzle the braid with honey and sprinkle with the walnuts. cook for approximately 45 minutes till nicely browned and when it sounds hollow when tapped. ALTERNATIVELY. use a bread machine on a dough+rise setting or an electric mixer with a dough hook. I used the bread machine.
[Name] Gilt-Head Bream With Romesco Sauce [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-06-21T13:47:00Z [Description] Make and share this Gilt-Head Bream With Romesco Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/IeJy83mqS8i0eqMUmYrj_EC_Gilt-head%20bream%20with%20romesco%20sauce.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "200", "1", "150", "4", "1", "1", "4", "900", "1/4", "1/4", "1", NA, "1", "1", "25"] [RecipeIngredientParts] ["cherry tomatoes", "red onion", "shallots", "garlic cloves", "coarse sea salt", "ground black pepper", "olive oil", "sea salt", "ground black pepper", "lemon", "thyme", "olive oil", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.8 [FatContent] 42.9 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 1479.7 [CarbohydrateContent] 40.8 [FiberContent] 7.0 [SugarContent] 10.3 [ProteinContent] 8.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Tip all of the vegetables into a roasting tray, season with salt and pepper. Pour over 4 tbs olive oil and toss together. Roast for 20 mins at 220°C until starting to soften. Pat the fish dry with kitchen paper, then slash the skin on both sides with a sharp knife. Season the inside of the fish, then stuff with the lemon slices and half of the herbs. Place on top of the vegetables, drizzle with 1 tbs olive oil, scatter with the rest of the herbs, then roast for 20-25 minutes at 220°C. Lift the fish and half of the vegetables onto a serving plate and cover with foil to keep warm. Spoon the rest of the vegetables and most of the juice from the roasting tray into a food processor. Add the vinegar and walnuts, blend until smooth. Serve the fish with the vegetables and sauce.
[Name] Aunt Marie's Kibbi Meat [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-06-21T15:25:00Z [Description] Make and share this Aunt Marie's Kibbi Meat recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["2 2/3", "1", "1", "1/4", "1/8", "1/8", "1", "2"] [RecipeIngredientParts] ["lamb", "onion", "salt", "pepper", "cinnamon", "allspice", "dried marjoram", "lean ground beef", "lamb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 15.2 [SaturatedFatContent] 6.2 [CholesterolContent] 98.3 [SodiumContent] 1263.8 [CarbohydrateContent] 2.6 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 30.6 [RecipeServings] 6.0 [RecipeYield] 1 large pan or about 20 footballs [RecipeInstructions] Cover burghul with cold water soak for 10 minutes then drain and press between palms and squeeze water out. work onions and spices together with fingers. knead meat and spice onion mixture throughly. add burghul and continue kneading occasionally dip hands in cold water to soften Kibbi and keep it cold.
[Name] Aunt Marie's Kibbi Meat Stuffing [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-06-21T15:40:00Z [Description] Make and share this Aunt Marie's Kibbi Meat Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1", "1/8", "1/8", "1/8", "1/8"] [RecipeIngredientParts] ["pine nuts", "butter", "ground beef", "ground lamb", "onion", "cinnamon", "allspice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.6 [FatContent] 17.2 [SaturatedFatContent] 5.2 [CholesterolContent] 35.9 [SodiumContent] 108.2 [CarbohydrateContent] 3.3 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] 1 large pan or 20 footballs [RecipeInstructions] Brown pine nuts in butter until golden pay attention they burn easily. add meat and saute for 10-12 minutes. add onions and cook until onions are limp remove from fire.
[Name] Red, White &amp; Blue Trifle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-06-21T17:38:00Z [Description] Make and share this Red, White &amp; Blue Trifle 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/53/20/68/TMJQ6SgzTLWxkWZEbCvL_Trifle3_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/68/NsENcW3ITdSmXfmUe3tn_Trifle4x3.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1", "1/4", "1", "2", "1/2", "8", NA, NA] [RecipeIngredientParts] ["strawberry", "granulated sugar", "blueberries", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 751.0 [FatContent] 30.6 [SaturatedFatContent] 14.3 [CholesterolContent] 38.3 [SodiumContent] 660.2 [CarbohydrateContent] 114.0 [FiberContent] 2.5 [SugarContent] 87.0 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Prepare cake mix as per directions on box. Fold in the sprinkles and then bake in a 9x13 pan.", "Cool and cut into 1-inch cubes.", "In a medium bowl, beat 1/3rd of the whipped topping into the blueberry preserves until combined, and carefully then fold in the remaining whipped topping. Chill until ready to use.", "Combine the strawberries and the granulated sugar in a bowl and allow to macerate for at least 5 minutes.", "Melt the white chocolate over a double boiler, then dip top of trifle dish in melted chocolate.", "Sprinkle edge with red, white and blue sprinkles. Pour out remaining white chocolate onto a parchment-lined sheet pan and allow to cool for 15-20 minutes. Using a star-shaped cookie cutter, cut stars into chocolate. Sprinkle with red and blue popping candy and allow to cool completely before removing.", "Assemble the trifle with a layer of cake, layer of strawberries, then layer of blueberry whip. Repeat until the trifle is filled. Top finished trifle with blueberries, white chocolate stars, more sprinkles, and sparklers." ]
[Name] Mini Firecracker Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-21T17:51:00Z [Description] Make and share this Mini Firecracker Cakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/69/XS7fgXUiQhKY5xOMtWaS_FireCracker1_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/69/SYznCfWFTQeJff1MSdkj_FireCracker2_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/69/393izYqtRSymsoXWpfHs_FireCracker3_4x3.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, NA, "1", NA, "1", NA, NA] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 273.9 [FatContent] 7.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 426.9 [CarbohydrateContent] 50.1 [FiberContent] 0.6 [SugarContent] 35.0 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the cake mix as per package instructions. Separate evenly into three bowls of about 1 ½ cups batter each. Color one bowl red, and one blue. Gently stir color into batter. Pour into three loaf pans that are lightly greased and lined with a parchment sleeve. Bake for 10-15 minutes, until a toothpick inserted into the center of the cake tests clean. The cakes should be fully cooked through. Allow to cool completely. Using a 1-inch biscuit cutter, cut 8-10 circles out of each of the cakes. Gently brush the outside of each of the cut-outs with simple syrup and then coat in sanding sugar. Let the cut-outs dry for 10 minutes before assembling. Dab a ¼-½ teaspoon of frosting on each of the red cakes, and then top with a white cake. Dab with another ¼-½ teaspoon of frosting and then top with the blue cakes. Using a straw, cut a hole through the center of the cakes, discard. Fill the cakes with popping candy and top with a 1-inch length of black licorice. Serve within an hour. TIP: Letting the sanding sugar dry is necessary to prevent the colors from bleeding.
[Name] Red, White &amp; Blue Poke Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-06-21T17:59:00Z [Description] Make and share this Red, White &amp; Blue Poke Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/70/phurWD5mR56ryUsaKyMn_PokeCake2_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/70/elAoQUhSDqilf6rUvesJ_PokeCake1_4x3.jpg"] [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "2", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["cherry gelatin", "gelatin", "boiling water", "heavy cream", "sour cream", "confectioners' sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.5 [FatContent] 19.6 [SaturatedFatContent] 10.0 [CholesterolContent] 54.9 [SodiumContent] 315.7 [CarbohydrateContent] 35.9 [FiberContent] 0.4 [SugarContent] 24.8 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the white cake as per the package instructions in a 9x13 pan. Allow to cool for 10 minutes and then poke all over with a chopstick. Set aside. Combine each package of gelatin in a separate bowl with ¾ cup of boiling water. Stir until completely dissolved and then add ½ cup ice water. Use a measuring cup to carefully pour each mixture into alternating straight lines across the cake. Pour the lines slowly, allowing the cake to absorb the mixture completely. Chill for at least 4 hours. In a cold bowl, using a hand mixer on medium speed, beat the heavy cream, sour cream, confectioners sugar and vanilla extract until medium peaks. Spread the whipped cream evenly over the cake. Top with sprinkles. Cut and serve immediately. TIP: The sour cream stabilizes the whipped cream to stay whipped for longer.
[Name] Next-Level Ice Cream Sandwiches [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-21T18:04:00Z [Description] Make and share this Next-Level Ice Cream Sandwiches 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/53/20/71/RshBXkGkRROYqMMAavcM_GK_Feast-with-Friends-Next-Level-Ice-Cream-Sandwich-02-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/71/zpdb9qvGQ3y2qmNHLeVn_GK_Feast-with-Friends-Next-Level-Ice-Cream-Sandwich-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/71/8OcWrFd5QLapDmwDklG2_GK_Feast-with-Friends-Next-Level-Ice-Cream-Sandwich-03-4x3.jpg" ] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "5", "3", "2/3", "6 1/2", "3/4", "2", "2", "1", "7", "1", "1", "3", "1/2", "1/2", "1/2", "1/3", "1", "2"] [RecipeIngredientParts] ["blueberries", "honey", "bananas", "almond butter", "coconut cream", "butter", "brown sugar", "eggs", "all-purpose flour", "baking powder", "dark chocolate", "vanilla extract", "salt", "oats", "honey", "coconut", "olive oil", "salt", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2354.8 [FatContent] 123.4 [SaturatedFatContent] 60.1 [CholesterolContent] 192.1 [SodiumContent] 726.4 [CarbohydrateContent] 300.2 [FiberContent] 32.5 [SugarContent] 133.6 [ProteinContent] 45.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 355 degrees F.", "For The Granola:", "Combine all the ingredients in a bowl, mix and transfer to a lined baking sheet. Cook in the oven for 18-22 minutes or until golden (stirring every 7 minutes]. Then put in a blender to process into a course crust. Set aside.", "For The Ice Cream:", "In a small saucepan on low heat melt the blueberries and honey with 1 tbsp of water until it becomes syrupy, 5-7 minutes.", "Combine the rest of the ingredients into a Vitamix or a high power blender then fold in the blueberry syrup. Transfer to a freezable container and freeze for 20-30 minutes.", "For The Cookies:", "Using an electric mixer beat butter and sugar together until light and cream.", "Add in the vanilla and then one egg at a time, waiting for the previous to be incorporated until adding the 2nd. Gradually add in the flour and baking powder until a beautiful dough forms.", "Fold in the dark chocolate and roll the dough into golf ball size balls and place on a lined baking tray. Bake for 12 to 15 minutes or until golden (they still cook out of the oven]. Allow to cool.", "Remove ice cream from freezer, take a scoop and roll in granola crust. Sandwich between to cookies and place back in the freezer to help set." ]
[Name] Creamy Vegetarian Taco Pasta Salad [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-21T19:48:00Z [Description] I kinda fudged this recipe while using the stuff in my fridge for a side dish to make and take to a pig roast. I didn't use meat since the pork at the roast was the star of the show, but I'm sure you could cook up some taco flavored beef or chicken to add to this for a heartier salad. You can also adjust the temp of the salsa or use spicy taco seasoning to add a little more heat (I used medium since the kids were eating it and no one complained). [Images] character(0) [RecipeCategory] Southwestern U.S. [Keywords] ["Mexican", "Potluck", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["16", "1", "1/2", "1", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["spiral shaped pasta", "light sour cream", "mayonnaise", "salsa", "black beans", "corn", "black olives", "lettuce", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.4 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 10.0 [SodiumContent] 237.0 [CarbohydrateContent] 27.1 [FiberContent] 2.9 [SugarContent] 2.2 [ProteinContent] 6.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. When done, drain and rinse with cold water to stop it from cooking further. While the pasta is cooking, mix sour cream, mayonnaise, taco seasoning and salsa in a medium sized bowl. Place cooked pasta in a large bowl (I used the bowl that I am going to use to serve it] and add corn, black beans, and olives (if using]. Stir to combine. If serving immediately, go to the next step. If you are making ahead of time, cover the pasta mixture and sauce mixture in their separate bowls and keep in the fridge overnight or until you are ready to serve it (plus, this seems to make the sauce taste better]. About a half hour before serving (but probably not more than 2 hours before], add the shredded cheese to the pasta mixture and stir to combine. Pour the sauce mixture overall and stir until well coated. Serve with shredded lettuce and Doritos or tortilla chips to crush over the top of the salad. You can also stir these items in, but they get soggy and don't make for great leftovers.
[Name] Pork Belly Ramen [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this Pork Belly Ramen 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/53/20/74/Y0f6YE3ySyes1lgrKzRN_GK_Feast-with-Friends-Pork-Belly-Ramen-02-4x3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532074/GxTyEmCoQ2uTopj1bqAJ_IMG_20180115_142239_939.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/74/Ty520RxZSwahOviDbmcW_GK_Feast-with-Friends-Pork-Belly-Ramen-03-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/74/gEaGdwrDSiW4UjQpaPub_Pork Ramen.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532074/NX9BDJ6NQsabtTAgewZg_Pork Ramen.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532074/zJinkldmQca0ixxJX9J0_2334342059917748.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/74/GhhQO8yPTLRMcDQBdr3L_GK_Feast-with-Friends-Pork-Belly-Ramen-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/74/f1tqTpItSNqBA9a54th7_GK_Feast-with-Friends-Pork-Belly-01-4x3.jpg" ] [RecipeCategory] Japanese [Keywords] "Asian" [RecipeIngredientQuantities] ["2", "4", "1", "2", "3", "1 1/2", "3", "5", "2", "2", "4", "4", "2", "2", "1/3", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "onion", "ginger", "white miso", "brown button mushrooms", "scallions", "eggs", "soy sauce", "salt", "pepper", "black sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 1685.7 [FatContent] 146.2 [SaturatedFatContent] 50.0 [CholesterolContent] 371.2 [SodiumContent] 11585.9 [CarbohydrateContent] 39.8 [FiberContent] 3.5 [SugarContent] 15.0 [ProteinContent] 51.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour rice brain oil into a stock pot and cook of onions, white part of the scallions, garlic and ginger for 5-7 minutes on medium-heat or until caramelized. Stir in the chili paste and cook until aromatic, before adding the mushrooms and stirring for a further 5 minutes or until mushrooms get a slight brown edge. In a small bowl whisk the miso paste and 1 cup of stock before adding to the pot of mushrooms, then add in the rest of the stock and the soy sauce to the pot. Bring to a boil turn heat to low and cover with a lid, allowing to simmer for 1-3 hours. In the time the broth is simmering cook the pork belly. Preheat oven to 310 degrees F. Rub pork belly all over with salt and pepper then place on a rack above a baking sheet into the oven to cook for 90 minutes to 2 hours or until pork belly is cooked through. Turn oven to hottest temperature and blast belly to get crispy skin for 10-20 minutes. Remove and set aside. Bring a small pot of water to a boil, using a spoon, carefully place the eggs in, set a timer for 5 minutes 45 seconds. Once alarm goes off shock eggs in a bowl of ice water and peel. Using same pot of water, bring it back to a boil and add the noodles for 1-2 minutes or until it reaches desired consistency. To serve add noodles to a bowl, poor over miso broth and top with 3 slices of pork belly. Sprinkle over green scallions and serve with black sesame seeds.
[Name] Coffee-Infused Steak [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-21T20:15:00Z [Description] Since coming to America I have been introduced to some pretty wicked flavors. But none speak more truthful to the US of A like BBQ. Personally, I don't usually do a lot to a steak, salt and pepper is all that is needed, but sometimes I get inspired but things such as a dry rub and when it comes to the bitterness of coffee you will see exactly what I mean. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/75/yDb2x4yLSTWduaRE7UJu_GK_Feast-with-Friends-Coffee-Infused-Steak-01-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/75/jR7Whha7SKGzP7ZbQnLK_GK_Feast-with-Friends-Pre-Cook-Rub-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/75/xKY31uQWR6qtednakLBf_GK_Feast-with-Friends-Coffee-Infused-Steak-Sides-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/75/sez1vfn0QIGjJqOGODUh_GK_Feast-with-Friends-Coffee-Infused-Steak-02-4x3.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "6", "1", "1", "2", "2", "1", "2", "3"] [RecipeIngredientParts] ["coffee", "paprika", "cayenne pepper", "salt", "olive oil", "garlic clove", "butter", "fresh thyme sprigs", "pepper", "Brussels sprouts", "sweet potatoes"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 670.5 [FatContent] 53.1 [SaturatedFatContent] 13.1 [CholesterolContent] 30.5 [SodiumContent] 228.8 [CarbohydrateContent] 47.6 [FiberContent] 9.3 [SugarContent] 10.0 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 390 degrees F. Spread out Brussel sprouts onto a baking tray, do the same for the sweet potatoes. Drizzle each with 2 Tbsp of olive oil and season with salt and pepper. Roast for 15-25 minutes or until golden (you can turn or shake ever 7 minutes to get even color]. 20 minutes prior to cooking bring your steak out of the fridge and cover all over with the coffee rub. Season both sides with salt and allow to come to room temperature. Add 2 Tbsp oil to a searing hot pan (preferably cast iron] and add your steak, it will be a seriously winning sizzle. Cook steak on each side for 45 seconds, add in your butter, garlic and thyme then turn every 15 seconds for a further 3-4 minutes basting the butter over the steak. If pan is oven proof pop in the oven, or transfer to a roasting tray, and cook for 5 minutes (Each steak is different, but for medium rare you want it to be soft but spring back once touched in the center]. Remove from the oven and allow to rest for 6-8 minutes before slicing. Serve with your favorite sides (mine are Sweet Potato Fries and Roasted Balsamic. Brussels Sprouts].
[Name] Low &amp; Slow Pork Shoulder [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT48H [PrepTime] PT30M [TotalTime] PT48H30M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this Low &amp; Slow Pork Shoulder 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/53/20/76/MSd2JTKTZO64kclSqh4F_GK_Feast-with-Friends-Low%26Slow-Pork-Shoulder-4x3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532076/Q5kiQakzR3W1UDnwiHLM_40611262110_fb7e8f6e19_o.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/76/dorrbEEpS32Psmy4kdu5_GK_Feast-with-Friends-Low%26Slow-Pork-Shoulder-03-4x3.jpg"] [RecipeCategory] Pork [Keywords] "Meat" [RecipeIngredientQuantities] ["8", "1/2", "3", "2", "2", "2", "2", "2", "1", "5", "3", "2", "2", "1", "2", "1", "1/2", "1", "2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["Dijon mustard", "oregano", "paprika", "garlic powder", "black pepper", "salt", "onions", "leek", "garlic cloves", "white beans", "green apples", "bay leaves", "allspice", "honey", "red cabbage", "fennel", "celery ribs", "apple cider vinegar", "Dijon mustard", "lemon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 10952.1 [FatContent] 670.0 [SaturatedFatContent] 229.3 [CholesterolContent] 2583.7 [SodiumContent] 18993.3 [CarbohydrateContent] 464.1 [FiberContent] 104.9 [SugarContent] 97.1 [ProteinContent] 747.8 [RecipeServings] nan [RecipeYield] 1 Pork Shoulder [RecipeInstructions] If brining, put 1/2 cup of salt into a container and cover with enough water. Sit in the fridge for 18-24 hours. Preheat oven to 250 degrees F. Remove shoulder from brine and pat dry. Cover the shoulder in mustard. In a bowl combine the oregano, paprika, garlic powder, black pepper, salt and rub all over the meat. Place meat on a rack over a roasting tray with 1/2 Cup of water and place in the oven to cook for 8-10 hours. If you have a thermometer you want the internal temperature to be 190 degrees F. For The Beans: With 1 hour remaining on the pork cooking process remove the shoulder from the oven and transfer to a plate, cover with foil. Transfer all but 2 tbsp of the pork juices to a jar or bowl. Transfer roasting pan to stove top and on medium-high heat cook the leek and onions and garlic for 5-7 minutes, before adding in the apples and beans, stir for a minute then pour in the stock and the rest of the ingredients. Bring to a boil and place roasting tray in the bottom of the oven. Place the shoulder on a rack on top of the tray dripping its awesomeness into the pan. Cook for 30-45 minutes or until beans is super gelatinous and mushy. For The Slaw: Combine all the ingredients and set aside for 30 minutes. Serving: Serve Pork to the table on top of the beans with the slaw on the side… you will need 2 forks for the pulling :].
[Name] Breakfast Muffins To-Go [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-06-21T20:15:00Z [Description] Don't get bogged down by breakfast, this recipe will get your morning started the right way, every day. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/77/huKSBWCiSoyLDWMUoci1_GK_Feast-with-Friends-Breakfast-Muffins-To-Go-01-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/77/v7RZf5eQ7GGfTK0KWRo8_GK_Feast-with-Friends-Breakfast-Muffins-To-Go-02-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/77/Oz9E7Ki9TSOJGMUK10ZK_GK_Feast-with-Friends-Honey-Pour-4x3.jpg" ] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/4", "1", "1/2", "1", "1", "12", "1", NA, "2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red onion", "zucchini", "chives", "cottage cheese", "baking powder", "eggs", "avocado", "honey", "lemon", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 328.6 [FatContent] 22.8 [SaturatedFatContent] 5.4 [CholesterolContent] 377.9 [SodiumContent] 336.4 [CarbohydrateContent] 14.3 [FiberContent] 3.1 [SugarContent] 9.0 [ProteinContent] 17.9 [RecipeServings] nan [RecipeYield] 6 Muffins [RecipeInstructions] Preheat the oven to 355 F and line a baking sheet with baking paper. In a bowl combine 2 Tbsp of Olive oil and the kale with salt and pepper, spread evenly on to tray and cook for 12-15 minutes or until crispy. Set aside to cool for 5 minutes. In a frypan on medium-high heat add remaining olive oil and caramelize the red onion for 4 minutes before adding garlic and cooking for a further 3 minutes, set aside. In a bowl whisk your eggs then add in your onion, zucchini, chives, cheese, flour, baking powder and season with salt & pepper. Grease a 6 tin muffin tray and evenly distribute egg mix into each. Bake in the oven for 8-10 minutes or until egg is cooked. Remove and allow to cool for 5 minutes. Meanwhile in a bowl combine the siracha, honey and lemon juice. To finish your muffin top with the avocado drizzle with the Sriracha honey and top with a kale chip.
[Name] Red Wine Chicken Skillet [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this Red Wine Chicken Skillet recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/78/8Qi9nt1VTB6m5DI4Qz5Q_GK_Feast-with-Friends-Red-Wine-Chicken-Skillet-02-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/78/Djuk2u3CQ9i3F87mmu1f_GK_Feast-with-Friends-Red-Wine-Chicken-Skillet-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/78/Q5dBqUHSbWEwhLo71sUJ_GK_Feast-with-Friends-Honey-Pour-4x3.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "5", "1", "2", "4", "6", "2", "8", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "butter", "garlic cloves", "chicken thighs", "red onions", "Brussels sprouts", "thyme", "red wine", "honey"] [AggregatedRating] 3.5 [ReviewCount] 11.0 [Calories] 769.6 [FatContent] 44.6 [SaturatedFatContent] 12.1 [CholesterolContent] 133.7 [SodiumContent] 192.9 [CarbohydrateContent] 51.2 [FiberContent] 6.2 [SugarContent] 14.1 [ProteinContent] 30.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. and place a cast iron pan roasting tray in the oven (if you don't have one no problem]. Bring a pot of water to a boil add a pinch of salt and add your potatoes. Cook until they are super fluffy… like really soft, but still holds their shape (12-15 minutes]. Drain and allow to evaporate for 10 minutes… you want them very dry for super crunch. Remove roasting pan from oven and add 2 Tbsp olive oil, shake the potatoes in a bowl and carefully add them in . Season with salt and pepper and give them a toss, before placing in the oven for 15 minutes. Remove from the oven and add butter along with the garlic and thyme. Give the pan a mix to coat every fluffy potato. Add the potatoes back in the oven when the veggies and chicken go in to cook for a final 10-15 minutes (see step 6]. Meanwhile, remove cast iron pan from oven and place on a medium-heat (regular frypan is fine] add drizzle in 2 Tbsp of olive oil. Pat the skin of the chicken dry and season with salt, then place skin-side down in the pan. cook for 5-7 minutes or until skin is super crispy, remove chicken. Add remaining 1 Tbsp of Olive oil to the pan and add your brussels sprouts and onions, cook for 3-4 minutes or until slightly colored. Deglaze with both the red wine and balsamic vinegar and add rosemary & honey. Season with salt and pepper, place chicken on top and pop in the oven to cook for a further 10 minutes. Serve chicken and red wine veggies with the crunchiest potatoes.
[Name] Legendary Lamb Pie [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-06-21T20:15:00Z [Description] When it comes to a meat pie there is nothing that speaks more family nostalgia. We all remember that moment our mother has her hands cloaked in oven mitts nursing a Dutch oven or casserole steaming dish to the table. The smell has been traveling through the house for the better half the day and now its time to get out that deep spoon and scoop out all that is inside. This is one my favorite meals to make. Very happy to share it with you :) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/79/T9iIBNYXSeGkNMc3tgaS_GK_Feast-with-Friends-Legendary-Lamb-Pie-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/79/zjtcofEJTlaGgoEFdKoI_GK_Feast-with-Friends-Legendary-Lamb-Pie-Plate-4x3.jpg"] [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "2", "3", "1", "34", "2", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "celery ribs", "carrots", "garlic cloves", "red wine", "bay leaves", "thyme", "rosemary", "ricotta cheese", "sweet potatoes", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.9 [FatContent] 14.5 [SaturatedFatContent] 5.8 [CholesterolContent] 26.0 [SodiumContent] 700.2 [CarbohydrateContent] 15.6 [FiberContent] 2.4 [SugarContent] 4.2 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 300 degrees F.", "Season lamb meat with a pinch of salt & pepper, before adding 2 Tbsp of oil to a dutch oven on medium-high heat. Brown Meat until golden brown all over, you may do this in batches.", "Remove meat from pan add remaining olive oil along with the onion, garlic, celery and carrots. Cook for 5-7 minutes or until browned.", "Add meat back to the pan along with red wine, cook for 1-2 minutes until wine reduces to bubbles, pour in stock and add the bay leaves, thyme rosemary and a pinch of salt & pepper.", "Bring to a boil cover with a lid and place in the oven to cook for 4-6 hours or meat falls apart. Remove from the oven and cook on stove top with lid off until sauce reduces by a third.", "Meanwhile, bring another pot of water to a boil add a pinch of salt and cook potatoes for 8-10 minutes or until easily pierced with a knife. Drain and mix in a bowl with 1 tbsp of butter and season with salt and pepper.", "Turn your broiler or grill on, spoon ricotta on top of lamb mix, followed by potato mix, and cook for 5-7 minutes or until slight little bits of golden color appear on the surface. Take straight to the table :]." ]
[Name] Epic Egg Brunch [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this Epic Egg Brunch 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/53/20/80/lv47PkRuy3LtAJDSrCRA_GK_Feast-with-Friends-Epic-Egg-Brunch-4x3.jpg" [RecipeCategory] Brunch [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1", "3", "15", "8", "3", "1", "2", "1", "1/4", "1", "6", "8", "1", "3", "3", "2", "1", "2", "2"] [RecipeIngredientParts] ["chorizo sausage", "onion", "garlic cloves", "black beans", "chopped tomatoes", "fresh thyme sprigs", "paprika", "cayenne", "oregano", "apple cider vinegar", "eggs", "bacon", "maple syrup", "garlic cloves", "fresh thyme sprigs", "butter", "olive oil", "sweet potatoes"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 920.1 [FatContent] 65.0 [SaturatedFatContent] 22.0 [CholesterolContent] 375.2 [SodiumContent] 1349.8 [CarbohydrateContent] 44.6 [FiberContent] 10.8 [SugarContent] 9.1 [ProteinContent] 39.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat your oven to 400 degrees F. Combine all the mushroom ingredients in a bowl and roast in the oven for 15-20 minutes or until slightly golden. Start by adding chorizo to a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain off the fat and reserve into a bowl. Add the garlic and onion to the pan and caramelize for 5-7 minutes before adding in the back beans, tomatoes, herbs & spices, the vinegar, salt and pepper, simmer for 10 minutes with a lid on a low heat. Set aside. Meanwhile, start your bacon in a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain fat into the same bowl as the chorizo oil, then add the maple to the pan, being sure to coat every bacon rash. Cook for 2 minutes. In a bowl combine 1 tablespoon of olive oil, a pinch of salt and pepper and the sweet potato, transfer to a lined baking tray and roast for 18-25 minutes or until golden. Transfer to a skillet on a stove top and drizzle in the chorizo and bacon oil and toss until crispy, about 5 minutes. Back to the bean mix, create six craters with your spoon and carefully crack an egg into each crater. Pop the lid on and set back on the heat allowing the eggs to poach for 5-7 minutes.
[Name] The People's Pizza [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this The People's Pizza recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/81/Rkc9ifRuTjK2RZvR4DXO_GK_Feast-with-Friends-The-People%27s-Pizza-03-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/81/rUQ3MAgJQHikrdB4zfm2_GK_Feast-with-Friends-The-People%27s-Pizza-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/81/H25GcK7Tha2s8GSyz2Kc_GK_Feast-with-Friends-The-People%27s-Pizza-02-4x3.jpg" ] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "15", "1/3", "1", "2", "4", "2", "1/3", NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["roma tomatoes", "red wine vinegar", "onions", "garlic cloves", "tomato paste", "oregano", "mozzarella cheese", "green pepper", "prosciutto", "arugula", "fig", "mushroom", "fresh basil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 119.4 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 146.8 [CarbohydrateContent] 25.6 [FiberContent] 6.4 [SugarContent] 12.4 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Squeeze whole red tomatoes into a bowl with the rest of their juices and pour in vinegar with salt and pepper, cover and allow to sit for a minimum 30 minutes or overnight. In a saucepan saute onions and garlic in olive oil for 5-7 minutes, before pouring in the tomato mix and the rest of the ingredients. Bring to a boil, turn heat to low and simmer for 30 minutes. Transfer to a Vitamix or blender, blitz until smooth and pour into a jar or airtight container. It lasts for 7 days and it can be used for any tasty option :]. Turn broiler to high and set up trays to be 6 inches below. If you have a pizza stone place in the oven to get searing hot. Spread an even layer of the sauce over the dough, finish with your favorite pizza toppings and cook in the oven for 2-4 minute or until dough is crispy and cheese is well melted.
[Name] Perfect Bite Nachos [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2017-06-21T20:15:00Z [Description] Make and share this Perfect Bite Nachos 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/53/20/82/esaMs4GcRCIH22iHYCfn_GK_Feast-with-Friends-Perfect-Bite-Nachos-4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/20/82/JW1bHNuRlW4Cat4KTcZZ_GK_Feast-with-Friends-Perfect-Bite-Nachos-02-4x3.jpg"] [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "2", "3", "1", "1", "1", "2", "1", "2", "1", "15", "1", "1", "1", "2", "2", "80", "1", "1", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["chicken thighs", "bay leaves", "garlic cloves", "salt", "pepper", "tortilla chips", "olive oil", "onion", "garlic cloves", "tomato paste", "canned tomatoes", "paprika", "cayenne pepper", "cumin", "oregano", "canned kidney beans", "cheddar cheese", "monterey jack pepper cheese", "sour cream", "avocados", "lemon", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1871.5 [FatContent] 103.5 [SaturatedFatContent] 31.4 [CholesterolContent] 203.2 [SodiumContent] 2753.6 [CarbohydrateContent] 164.7 [FiberContent] 47.8 [SugarContent] 19.5 [ProteinContent] 80.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a stock pot bring 2 quarts of water to a boil, add the chicken, bay leaf, garlic, salt and pepper. Turn the heat to medium low and allow chicken to cook for 1 1/2 to 2 hours or until it is easily falling from the bone. Remove chicken from pot place in a bowl and cover with tin foil. Pour the Olive oil into a frying pan on medium high heat and caramelize the onion and garlic for 5-7 minutes. Stir in your tomato paste, tomatoes, herbs and spices before folding through your chicken. Add 1 Cup of the chicken poaching liquid along with the drain kidney beans, cover with a lid, bring to a boil and turn heat to low to simmer for 10-15 minutes. Preheat the oven to 355 degrees F. In a bowl combine your cheddar and pepper jack cheese. In another bowl smash your avocados with your lemon zest and juice and add a pinch of salt. Evenly spread a thin layer of tortilla chips onto a 13 x 18-inch roasting tray, Be sure to have the chips pointing up evenly around the edges so that the dish looks like a rectangular crown. Spread half the red sauce all over the tortilla chips making sure each has a happy amount on each. Layer with half the sour cream, cheese and then add another layer of tortilla chips in the same fashion. Repeat with leftovers and top with cheese and then bake in the oven until cheese is melted. Dollop guacamole evenly on top sprinkle with cilantro and get involved!
[Name] Lemon Poppy-Seed Cheesecake Bars [AuthorId] 185926 [AuthorName] Nado2003 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-06-21T20:30:00Z [Description] Make and share this Lemon Poppy-Seed Cheesecake Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "1", "6", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["flour", "confectioners' sugar", "poppy seed", "salt", "butter", "cream cheese", "sugar", "heavy cream", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.1 [FatContent] 32.5 [SaturatedFatContent] 19.7 [CholesterolContent] 93.2 [SodiumContent] 264.1 [CarbohydrateContent] 35.4 [FiberContent] 0.8 [SugarContent] 18.4 [ProteinContent] 4.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.
[Name] Cream of the Sea [AuthorId] 2001039401 [AuthorName] FranciumSenpai [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-21T20:52:00Z [Description] Cream of the Sea is a spin on the dish &quot;Lobster Newburg&quot; which I invented. Instead of lobster, this dish uses red snapper. It is best served in puff pastry cups or along side any toasted bread of your choice. Also, depending on how finely you chop the fish, you can even use this as a dip for a party. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "3", "1/8", "1/8", NA, "1", "1", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["red snapper", "heavy cream", "olive oil", "shallot", "tarragon", "arbol chile", "ground nutmeg", "cognac", "marsala", "adobo seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 679.6 [FatContent] 65.2 [SaturatedFatContent] 39.3 [CholesterolContent] 405.2 [SodiumContent] 76.3 [CarbohydrateContent] 12.3 [FiberContent] 0.7 [SugarContent] 0.8 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Add your fish, adobo seasoning, pear juice and peach juice to a small bowl and combine them together, just coating the fish. Set aside until needed.", "Add your butter and olive oil to a pan on medium heat and add your diced shallots. Sweat them for 5 minutes.", "Add the snapper to the pan and turn the heat on medium high, sauteing gently for 2-3 minutes on each side. Remove the fish from the pan and set them aside to rest on a plate for now. You don't want them to be cooked through, just slightly cooked on the outsides. If the shallots are not caramelized at this stage, take a moment to do so.", "In another bowl, whisk together your egg yolks until they are a creamy constitency, then slowly add the cream while whisking. This can be done using a hand mixer, but it is better to do it with a whisk or fork.", "To this, add your tarragon, nutmeg and arbol chiles and whisk together lightly, being careful to not make too many bubbles. Set this aside until ready.", "To your pan, add your wine of choice -- frankly, sherry, cognac or marsala wine work the best here, but you are free to use any type of white wine of your choosing. While the heat is still on medium high, use a spoon or spatula to gently scrape the bottom of the pan as this reduces, and then turn the heat up to high. Reduce this to about 3 tablespoons of liquid.", "Turn the heat down to medium low and add in your cream mixture, stirring gently and often. You want to make sure the egg yolks don't scramble. The sauce should have a cream like consistency -- not too thick or runny. This should take between 5-10 minutes.", "As that sauce is heated, roughly chop the fish into bite sized pieces and incorporate them back into the pan, cooking them for about 5 minutes or until fully cooked.", "Turn the heat off and allow the meal to sit for a minute off the heat before serving in a puff pastry cup or with toasted bread." ]
[Name] Sweet Potato, Lentil Feta Salad, Lemon Chicken [AuthorId] 272053 [AuthorName] bewildergirl [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-06-21T20:53:00Z [Description] Make and share this Sweet Potato, Lentil Feta Salad, Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "2", "3", NA, "390", "200", "50", "4", "1/2", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["carrots", "red onion", "sweet potatoes", "olive oil", "green lentils", "feta cheese", "rocket", "chicken breasts", "fresh oregano", "olive oil", "white wine", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 955.7 [FatContent] 39.0 [SaturatedFatContent] 13.4 [CholesterolContent] 137.3 [SodiumContent] 728.8 [CarbohydrateContent] 83.5 [FiberContent] 34.4 [SugarContent] 10.3 [ProteinContent] 64.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and cube the carrots and sweet potato.", "Slice the red onion.", "Place in a roasting dish with the garlic, chilli flakes, and 2 tbsp olive oil, season to taste and put in oven at 200 degrees for 30 minutes.", "Prepare chicken marinade by whisking 1 tbsp olive oil with the lemon juice and chopped fresh oregano. Marinate the chicken while the vegetables are roasting.", "When the vegetables are cooked remove from the oven and cover to keep warm.", "Gently warm the lentils and mix in with the vegetables.", "Pan fry the chicken in a small amount of olive oil (reserve the marinade for the dressing].", "Cube the feta and put in a dish with the lentils and the rocket.", "Remove the chicken from the heat and set aside to make the dressing.", "In the pan that you cooked the chicken there will be some cooking juices stuck to the pan. Pour in half a glass of white wine and reduce by half, then add the reserved marinade and simmer gently for two minutes.", "Mix all the ingredients together, and pour over the warm dressing." ]
[Name] Salmon Patties [AuthorId] 453216 [AuthorName] Chef Petunia [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-21T20:55:00Z [Description] This recipe is compliments of Bumble Bee canned salmon! I double this recipe very easily. Generally, I will just have these on a plate topped with a little sour cream dusted with dill or some yellow mustard. I have made these with lemon/pepper seasoning in place of the lemon zest. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "Healthy", "Brunch", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["pink salmon", "green onion", "celery", "egg", "Dijon mustard", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.4 [FatContent] 4.0 [SaturatedFatContent] 0.9 [CholesterolContent] 66.2 [SodiumContent] 197.4 [CarbohydrateContent] 10.7 [FiberContent] 1.1 [SugarContent] 1.2 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain salmon, discard bones and skin. Combine salmon, green onion, celery, bread crumbs, egg, mustard and lemon rind. Mix well. Form into two patties. Chill one hour or until ready to cook. In lightly greased skillet, cook patties over medium-high heat 3-5 minutes on each side, until lightly browned.
[Name] REAL SOUTHERN ICED TEa MADE THE SOUTH CAROLINa WAY [AuthorId] 2000787140 [AuthorName] wessr03 [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2017-06-21T20:55:00Z [Description] Make and share this REAL SOUTHERN ICED TEa MADE THE SOUTH CAROLINa WAY recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "2", "1", "2", "1"] [RecipeIngredientParts] ["tea bags", "water", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 25.0 [FiberContent] 0.0 [SugarContent] 24.9 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 8 ounces [RecipeInstructions] take a 2 quart pot and place it on the stove. Add the 2 cups of water. turn the burner on high and bring to a boil. Turn off the burner and add 2 ice cubes. stir in the 2 ice cubes and 1 cup of sugar. Add the 4 tea bags and pinch of baking soda (like Arm & Hammer] then let cool completely with a lid or a plate on the pot. Remove the tea bags without squezing them (squezing only releases the tanic acid and makes the tea have a bitter taste] Pour into a 2 quart pitcher fill on up with cold water. Put ice in glasses pour in tea and enjoy. My opinion is it's best served with a large slice of fresh lemon. The baking soda will make it last in the fridge for about 4 days with out tasting bad.
[Name] Sweet Potato Soup With Matchstick Fries and Frizzled Leeks [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H50M [PrepTime] PT0S [TotalTime] PT1H50M [DatePublished] 2017-06-21T21:00:00Z [Description] Make and share this Sweet Potato Soup With Matchstick Fries and Frizzled Leeks 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/PfRqE4eQpKTIaVa2KC9w_CCCD0104_sweet-potato-soup-with-matchstick-fries-and-frizzled-leeks_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", NA, "6", NA, NA, NA, NA, "2", NA, NA, "2"] [RecipeIngredientParts] ["sweet potatoes", "leeks", "butter", "fresh ginger", "leek", "canola oil", "russet potatoes", "leek", "potato starch"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 276.1 [FatContent] 3.2 [SaturatedFatContent] 0.8 [CholesterolContent] 7.2 [SodiumContent] 397.1 [CarbohydrateContent] 52.1 [FiberContent] 5.7 [SugarContent] 9.3 [ProteinContent] 10.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Peel and quarter the sweet potatoes. Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch] section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water. Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender. Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks.", "Matchstick Fries and Frizzled Leeks:", "In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.] To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot. To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup." ]
[Name] Summer Berry Pudding [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-21T21:17:00Z [Description] Make and share this Summer Berry Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0Q3QO9xeSOrUL6gjVGk3_CCCDO104_summer-berry-pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Summer", "< 60 Mins"] [RecipeIngredientQuantities] ["6", NA, "1", "1", "1", "2"] [RecipeIngredientParts] ["frozen cranberries", "sugar", "heavy cream", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.2 [FatContent] 29.4 [SaturatedFatContent] 18.3 [CholesterolContent] 108.7 [SodiumContent] 31.8 [CarbohydrateContent] 40.0 [FiberContent] 0.0 [SugarContent] 37.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, add the fruit (reserving a few berries for garnish]. Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.", "Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.", "Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.", "Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving.", "Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.", "On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff. Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish." ]
[Name] Roast Halibut With Smoked Tomato Vinaigrette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT42M [PrepTime] PT0S [TotalTime] PT42M [DatePublished] 2017-06-21T21:33:00Z [Description] Make and share this Roast Halibut With Smoked Tomato Vinaigrette recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/sZoWHKDcQ1q9HRnEp4qp_CCCDO105_roast-halibut-with-smoked-tomato-vinaigrette_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Halibut [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1/2", "4", "1", "2", "1/2", "1", NA, "2", NA, NA, "1", NA, NA, "1"] [RecipeIngredientParts] ["water", "tomatoes", "tarragon", "shallots", "olive oil", "kosher salt", "fresh ground black pepper", "halibut fillets", "coarse salt", "fresh ground black pepper", "canola oil", "arugula leaf", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.0 [FatContent] 63.4 [SaturatedFatContent] 8.4 [CholesterolContent] 68.6 [SodiumContent] 185.1 [CarbohydrateContent] 14.6 [FiberContent] 3.0 [SugarContent] 6.5 [ProteinContent] 28.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment:", "Hickory wood chips (about 2 handfuls], for smoking.", "To make the vinaigrette:", "Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.", "Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.", "Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.", "To make the halibut:", "Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.", "Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.", "Add the halibut fillets to the hot pan, skin side down. Once the first side has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.", "Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish." ]
[Name] Icebreaker Mojitos [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-21T21:39:00Z [Description] Make and share this Icebreaker Mojitos 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/XOYA6syZRoaqgKBSdDjL_CC_Chuck-Hughes-Mojito_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1/4", "1/4", "1", NA, NA, "1/2", "1"] [RecipeIngredientParts] ["mint sprig", "seedless watermelon", "pineapple chunk", "lime", "white rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 17.9 [FiberContent] 1.4 [SugarContent] 12.5 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 2 cocktails [RecipeInstructions] Using a mortar and pestle, crush or muddle some fresh mint. Spoon in the watermelon and pineapple cubes, and crush them bit by bit. Toss in the lime quarters, and continue mashing. Then, in a cocktail shaker, add 1/2 cup ice cubes, all of the fruit and mint mojito mixture, then add the rum, pineapple juice, and finally, a dash of sugar cane syrup. Shake well to combine. Divide between 2 hefty glasses garnished with lime wedges and mint sprigs.
[Name] Home Smoked Salmon With Green Salad and Apple Vinaigrette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT24H45M [PrepTime] PT0S [TotalTime] PT24H45M [DatePublished] 2017-06-21T21:47:00Z [Description] Make and share this Home Smoked Salmon With Green Salad and Apple Vinaigrette recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/DeGDVPT9StiXWxp4CIHK_CCCDO105_home-smoked-salmon-with-green-salad-and-apple-vinaigrette_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Apple [Keywords] "Fruit" [RecipeIngredientQuantities] ["3", "1", "1", "4", "1", "2", "1 -2", "1/2", NA, "1", "1", NA, "1", "1", "3", "4 -6", "2", "1", NA, NA, NA, "1/3", "1/2"] [RecipeIngredientParts] ["hot water", "brown sugar", "white sugar", "kosher salt", "lemon zest", "salmon fillets", "water", "olive oil", "Dijon mustard", "fresh ground black pepper", "kosher salt", "apple cider vinegar", "canola oil", "frisee", "radishes", "green beans", "arugula leaf", "celery leaves", "crouton", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1213.7 [FatContent] 26.5 [SaturatedFatContent] 2.6 [CholesterolContent] 51.6 [SodiumContent] 14225.7 [CarbohydrateContent] 226.0 [FiberContent] 0.7 [SugarContent] 218.6 [ProteinContent] 24.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight. Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry. To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water. Position the bamboo steamer over top of the chips, and set the salmon fillets inside. Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized. Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad. To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half. Into a bowl, add the mustard and grind over some black pepper. Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary. To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves. Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables. Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.
[Name] Stuffed Celery Stalks [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-21T21:53:00Z [Description] Make and share this Stuffed Celery Stalks 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/chW9E01LTyO57lwGJucm_CCCDO106_stuffed-celery-stalks_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", NA, "1", "1", "1", "3/4", "1", "1", "2", "1", NA, "1/2", "8"] [RecipeIngredientParts] ["yellow onions", "kosher salt", "fresh ground black pepper", "cream cheese", "cream cheese", "blue cheese", "heavy cream", "Worcestershire sauce", "fresh chives", "kosher salt", "black peppercorns", "pistachio nut", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.6 [FatContent] 57.3 [SaturatedFatContent] 28.3 [CholesterolContent] 145.3 [SodiumContent] 862.6 [CarbohydrateContent] 19.3 [FiberContent] 4.4 [SugarContent] 9.7 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the onion spread:", "Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat. Season with the kosher salt, black pepper and smoked paprika. Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese. The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.", "To make the blue cheese spread:", "Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff. Season the mixture with the Worcestershire, chives, salt and black pepper.", "To make the stuffed celery:", "Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks." ]
[Name] Grown up Alphabet Pasta [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-21T21:58:00Z [Description] Make and share this Grown up Alphabet Pasta 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/A7XxXAjvSQ6zxGMJHDyw_CCCDO106_grown-up-alphabet-pasta_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "1", "2", "3", "1", "1", NA, "1"] [RecipeIngredientParts] ["butter", "shallot", "alphabet pasta", "parmesan cheese", "coarse salt", "fresh ground black pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.8 [FatContent] 10.1 [SaturatedFatContent] 5.0 [CholesterolContent] 27.4 [SodiumContent] 2387.6 [CarbohydrateContent] 48.2 [FiberContent] 1.7 [SugarContent] 4.5 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the butter over high heat in a saucepan. Add the shallot and cook, stirring often, until golden brown, about 6 to 8 minutes. Be attentive to this. You don't want any brown crispy shallot edges. Reduce the heat to medium, and add 2 tablespoons butter along with the alphabet pasta. Cook, stirring often, until the pasta is coated in the butter and is light and golden, about 2 minutes. Add 1 cup chicken stock, and bring everything to a boil. Let the liquid get incorporated, then once absorbed add another 2 cups or more stock about a cup at a time. Continue boiling, stirring all the while, until the pasta absorbs the stock, about 10 minutes. If the mixture becomes too thick before the pasta finishes, pour in a little more stock or water. Stir in the grated Parmesan, salt and pepper to taste. Check the pasta's consistency, and add more stock, if needed. Cook's Note: You are looking for a slightly loose consistency with the pasta having a bit of a bite in its center. Fold in the chopped parsley, and add a bit more salt and pepper, if needed.
[Name] Fried Mars Bars With Ice Cream [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-21T22:01:00Z [Description] Make and share this Fried Mars Bars With 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/CggLsHzT82BJiVAYB7t7_CCCDO106_fried-mars-bars-with-ice-cream_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] [NA, "2", "1", "1", "4", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "beer", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 87.1 [CarbohydrateContent] 101.7 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 13.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a deep fat fryer to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.]. If you don't have a thermometer, a cube of bread will brown in about 3 minutes. Make the batter by adding the flour and salt to a mixing bowl and whisking in the beer. When ready, dip the candy bars into the batter. Drop the candy bars into the hot oil, and fry for 3 to 4 minutes, or until their exteriors turn golden brown. Serve the fried candy bars with a scoop of vanilla ice cream.
[Name] Fried Chicken [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-21T22:06:00Z [Description] Make and share this Fried 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/33186/50864RZ4QuGyglXge4pb_FNCC_chuck-hughes-fried-chicken-1_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "2", "2", "2", "1", "2", "8", "4", NA] [RecipeIngredientParts] ["kosher salt", "fresh ground black pepper", "ground cayenne pepper", "garlic powder", "onion powder", "mustard powder", "all-purpose flour", "chicken drumsticks", "buttermilk", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.7 [FatContent] 16.3 [SaturatedFatContent] 5.1 [CholesterolContent] 128.1 [SodiumContent] 7359.8 [CarbohydrateContent] 66.5 [FiberContent] 4.1 [SugarContent] 12.4 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl. Divide the spices evenly between 2 mixing bowls.", "Add the flour to 1 of the bowls, mix well, and set aside.", "Rub the chicken drumsticks with the reserved spice mix. Poke all of the pieces with a fork a few times to let the flavors seep down into the meat. Set aside.", "Pour the buttermilk over the chicken, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour. You can also let the chicken marinate longer, even overnight.", "Add the flour mixture to a large re-sealable plastic bag. Remove the chicken pieces from the buttermilk and in batches, drop them into the bag, shaking them to make sure they become heavily coated.", "In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.].", "Drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. Work in batches, if necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown.", "Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, pop the chicken into a preheated 325 degrees F oven, until they are fully cooked.", "Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Transfer the drumsticks onto a serving platter, or put into a bucket. Serve the chicken hot, room temperature, or cold." ]
[Name] Spicy Melon and Serrano Ham [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT16M [PrepTime] PT0S [TotalTime] PT16M [DatePublished] 2017-06-21T22:11:00Z [Description] Make and share this Spicy Melon and Serrano Ham 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/aaAvNSTSDWI87748i3H8_CCCDO107_spicy-melon-and-serrano-ham_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ham [Keywords] ["Pork", "Melons", "Fruit", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "1", "1", "1", "1", "1/2", "3", "1/4", "1/2", "8", "1", NA, "1"] [RecipeIngredientParts] ["whole cloves", "star anise", "cinnamon stick", "white wine vinegar", "water", "white sugar", "lemon rind", "seedless watermelon", "cantaloupe", "serrano ham", "olive oil", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.4 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 299.0 [CarbohydrateContent] 55.9 [FiberContent] 3.9 [SugarContent] 47.9 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.", "Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.", "To serve:", "Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients." ]
[Name] Pan-Grilled Scallops on Green Gazpacho [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT11M [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2017-06-21T22:18:00Z [Description] Make and share this Pan-Grilled Scallops on Green Gazpacho 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/I3jaTmTaTAW8mdLt7iHf_CCCDO107_pan-grilled-scallops-on-green-gazpacho_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "1", "1/4", NA, NA, "5", NA, NA, NA] [RecipeIngredientParts] ["English cucumbers", "green onions", "garlic clove", "olive oil", "kosher salt", "fresh ground black pepper", "sea scallops", "canola oil", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.7 [FatContent] 11.2 [SaturatedFatContent] 1.6 [CholesterolContent] 3.6 [SodiumContent] 65.4 [CarbohydrateContent] 10.1 [FiberContent] 1.4 [SugarContent] 4.2 [ProteinContent] 3.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern. In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper. Cook's Note: Scoring will give the scallops a nice 'browned look' once they're seared.
[Name] Honey Glazed Fried Manchego Cheese [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-21T22:22:00Z [Description] Make and share this Honey Glazed Fried Manchego Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Vv6PXiFrQ0ys1YndLCCQ_CCCDO107_honey-glazed-fried-manchego-cheese_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["< 30 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "egg", "panko breadcrumbs", "manchego cheese", "canola oil", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.6 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 37.2 [SodiumContent] 172.8 [CarbohydrateContent] 34.7 [FiberContent] 1.6 [SugarContent] 1.4 [ProteinContent] 6.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Place the flour, egg, and panko bread crumbs in 3 separate dishes. Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko. Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.] If you don't have a thermometer, a cube of bread will brown in about 3 minutes. Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden. Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.
[Name] Rock Salt Shrimp [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-21T22:25:00Z [Description] Make and share this Rock Salt Shrimp 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/OQhWvqOQUWGvZpHc9wmE_CCCDO107_rock-salt-shrimp_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 -2", "5 -6", NA, "5"] [RecipeIngredientParts] ["rock salt", "garlic cloves", "olive oil", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 7.6 [SodiumContent] 34.5 [CarbohydrateContent] 1.1 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 400 degrees F. Select a 2-inch deep casserole dish that is large enough to hold the shrimp in a single layer. Add the rock salt to form a 1-inch bed in the dish. Slide the casserole dish into the oven and heat for 30 minutes. Add the minced garlic and olive oil to a mixing bowl to prepare the marinade. Make an incision down the back of each of the shrimp. Devein or remove the intestine from each piece and add the shrimp to the marinade. Toss together to coat, and let the ingredients rest for at least 10 minutes. Once heated, pull your casserole dish from the oven and arrange the shrimp on the bottom in 1 layer. Return the dish to the oven, and roast for 2 minutes. Turn each shrimp over, and set them aside to let the residual heat from the pan finish cooking their second sides. Serve warm.
[Name] Kir Royales [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-21T22:29:00Z [Description] Make and share this Kir Royales 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/33186/7XQed1eZSWSC5NtzJBpG_CCCDO107_kir-royales_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Grapes", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "6", NA] [RecipeIngredientParts] ["creme de cassis", "champagne grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.6 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Chill 1 champagne flute that has been filled with ice cubes. Discard the ice before filling the glass with the cocktail. Squeeze the orange rind to allow its oils to rise to the surface. Rim the glass with the rind, and then drop it into the glass. Pour in the Creme de Cassis, and fill the rest of the glass 3/4 of the way with the sparkling white wine. Garnish the drink with the grapes. Cheers!
[Name] Chorizo Bites With Arugula Pesto [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-21T22:34:00Z [Description] Make and share this Chorizo Bites With Arugula Pesto recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/inNMNZmzSK2piPjv4yPl_CCCDO107_chorizo-bites-with-arugula-pesto_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Pork", "Meat", "Potluck", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", NA, NA, NA, "1", "1"] [RecipeIngredientParts] ["arugula leaves", "garlic clove", "parmesan cheese", "walnuts", "olive oil", "water", "chorizo sausage", "sherry wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.5 [FatContent] 32.1 [SaturatedFatContent] 5.4 [CholesterolContent] 8.8 [SodiumContent] 153.7 [CarbohydrateContent] 2.2 [FiberContent] 0.8 [SugarContent] 0.4 [ProteinContent] 5.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] To make the pesto: Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processer is running, drizzle in the olive oil. This will be used to garnish the Chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water. To make the sausage: Cut the sausage link into large 1 1/2-inch chunks. Heat the oil in a saute pan, and saute the sausage until the edges start to brown, about 3 to 4 minutes. Toss the pieces while they fry so they cook all over. Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
[Name] Gorilla Ice Cream Sandwiches [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25H10M [PrepTime] PT0S [TotalTime] PT25H10M [DatePublished] 2017-06-21T22:45:00Z [Description] Make and share this Gorilla Ice Cream Sandwiches 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/EKQFjgd7TsukhqHEvZwO_CC_Gorilla-Ice-Cream-Sandwiches_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Cookie & Brownie"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1", "1/2", NA, "2", "1/2", "1", "1/2", "1/4", NA, "1", "1/2", "3", "2", "1", "1"] [RecipeIngredientParts] ["bananas", "mascarpone cheese", "confectioners' sugar", "vanilla bean", "all-purpose flour", "cocoa powder", "baking powder", "baking soda", "salt", "unsalted butter", "light brown sugar", "white sugar", "eggs", "pure vanilla extract", "pecan nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 781.7 [FatContent] 25.5 [SaturatedFatContent] 7.6 [CholesterolContent] 93.0 [SodiumContent] 314.8 [CarbohydrateContent] 137.8 [FiberContent] 9.0 [SugarContent] 88.2 [ProteinContent] 12.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Special equipment: 6 (3-inch] ring molds. Banana Mascarpone Ice Cream: Freeze the banana pieces overnight in resealable plastic bags. Put the bananas, mascarpone, sugar, vanilla seeds, and lemon juice in a food processor. Pulse for a few seconds, and then whip until smooth, about 20 to 30 seconds. Lay 3-inch ring molds on parchment-lined baking sheets, and fill evenly with the mixture. Freeze until firm, 1 hour or longer, if needed. Pop out of the molds, and place sandwiched between Double Chocolate Cookies. Double Chocolate Cookie Sandwiches: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. In the bowl of an electric mixer or food processor, cream the butter and sugars until light and fluffy. Add the eggs and vanilla, and beat until combined. Add this mixture to the bowl of dry ingredients, and stir to combine. Fold in the chips and nuts, until just combined. Drop by ice cream scoopfuls onto a parchment-lined baking sheet. Bake for 12 to 14 minutes, or until just cooked, but still soft. Set cookies onto a wire rack to cool. Using the same mold rings as the ice cream, cut the cookies into 'sandwiches'. Assemble with the ice cream and serve.
[Name] BLT Bruschetta [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-21T22:49:00Z [Description] Make and share this BLT Bruschetta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/z7B3TRvT9q0XU5YOu3Q0_cc-armendariz_blt-bruschetta-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Greens", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, "1", "1", NA, "4", NA, NA, "1", NA, "2", "8", NA, "1"] [RecipeIngredientParts] ["olive oil", "garlic", "low-fat milk", "beefsteak tomatoes", "fresh basil leaf", "fresh chives", "shallot", "pancetta", "arugula leaf", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 8.6 [FiberContent] 1.7 [SugarContent] 3.3 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Slice the bread in half lengthwise. Use the bottom, wrap the top of the loaf in plastic wrap and save or freeze for another meal. Drizzle some good fruity olive oil on top the bread. Put in the oven until lightly toasted, about 10 minutes. Pull the bread out of the oven and rub with half a garlic head. In a medium bowl, cream the goat cheese with milk to make the consistency lighter and more spreadable. Put the tomatoes in a bowl, add the herbs, shallot, and season with salt, pepper and a drizzle of white balsamic vinegar. Gently toss to combine. Pan grill the pancetta until it is on the softer side of crisp. Set aside on paper towels, to drain off the surface fat. Spread a thin layer of cheese across the loaf. Lay the pancetta evenly across the cheese, and lay the tomato slices on top of the pancetta. Top with baby arugula leaves. Finish with a drizzle of olive oil and a fine grating of lemon zest over the top. Slice on the diagonal into single servings.
[Name] Braised Short Ribs on Garlic Mashed Potatoes With Green Beans an [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H10M [PrepTime] PT0S [TotalTime] PT4H10M [DatePublished] 2017-06-21T22:56:00Z [Description] Make and share this Braised Short Ribs on Garlic Mashed Potatoes With Green Beans an 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/33186/0tMIalygSIO6S8cnsIbz_010_Braised-Short-Ribs_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Mashed Potatoes [Keywords] ["Vegetable", "Meat"] [RecipeIngredientQuantities] ["3", "3 -4", "4", "2", "3", "2", "2", "1", "1", "6", NA, "1", NA, "2", "2", "1", "1 -2", NA, NA, NA, NA, "1", "1", NA, "1 -2", "6", "1/2", "1", "1 -2", "1", "2", "1/2", "4", "5", NA, NA, "1", "2", NA] [RecipeIngredientParts] ["onions", "celery", "carrots", "beets", "garlic", "fresh rosemary", "fresh thyme", "star anise", "cinnamon stick", "coarse salt", "all-purpose flour", "canola oil", "red table wine", "cocoa powder", "brown sugar", "butter", "peppercorn", "mashed potatoes", "cherry tomatoes", "green beans", "garlic", "olive oil", "fresh herb", "yukon gold potatoes", "butter", "olive oil", "kosher salt", "fresh herbs", "garlic", "cherry tomatoes", "green beans", "water", "salt", "shallot", "butter", "fresh ground black pepper" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 2000.8 [FatContent] 109.2 [SaturatedFatContent] 40.0 [CholesterolContent] 150.2 [SodiumContent] 487.6 [CarbohydrateContent] 181.1 [FiberContent] 12.5 [SugarContent] 69.9 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Braised Short Ribs: Preheat the oven to 350 degrees F. In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside. Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated. In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside. In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water. Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else. Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor. Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow. Garlic Mashed Potatoes: Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour. Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot. Add the butter and cream to the potatoes, and mash well. Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir inches The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired. Oil-Poached Cherry Tomatoes on the Vine: In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs. Green Beans: Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite. Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired. Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
[Name] Three Compound Butters [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-21T23:01:00Z [Description] Make and share this Three Compound Butters 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/bsT1Fb1TNePgwaSHEEO8_CCCDO109_three-compound-butters_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lime [Keywords] ["Citrus", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", NA, "1", "1/2", "2", "1", NA, "2 -3", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "fresh chives", "sea salt", "limes", "sea salt", "fresh ground black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2486.6 [FatContent] 276.7 [SaturatedFatContent] 175.0 [CholesterolContent] 732.1 [SodiumContent] 3308.7 [CarbohydrateContent] 13.1 [FiberContent] 2.9 [SugarContent] 2.3 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 2 pounds compound butter [RecipeInstructions] To make the garlic chive butter: Mince the garlic and add to the soft butter in a bowl. Mince the fresh chives, and add. Squeeze the lemon juice over top. Add a pinch of salt. Stir to incorporate. Place half of the compound butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut. Place the other half on another wax paper sheet, roll up, and refrigerate. To make the lime butter: Combine the butter, lime zest and lime juice in a small bowl, Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate. To make the smoked paprika butter: Combine the butter, paprika, hot sauce and salt in a small bowl. Stir to combine. Place the butter on a piece of wax paper, shape into a log and roll up, twisting the ends to secure shut, and refrigerate.
[Name] Tequila Lemonade [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-21T23:10:00Z [Description] Make and share this Tequila Lemonade recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/pcOAohoTCSIPDBeTsUPx_CC_Tequila-Lemonade_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "8", "1", "4", "1", "4", "1", "2"] [RecipeIngredientParts] ["peppermint", "lemon", "seltzer water", "vanilla beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.8 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 34.0 [FiberContent] 10.2 [SugarContent] 9.1 [ProteinContent] 4.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Into a pitcher, put about 2 scoops of ice cubes.", "Squeeze in the juice of 8 Meyer lemons or 8 regular lemons in a pinch! Add several dashes of sugar cane syrup. Add the leaves of 2 fresh mint sprigs, torn into pieces. Add a few lemon wheels for garnish. Add 4 ounces of Tequila and give it a stir.", "Place in the refrigerator to chill.", "When serving, put the ice in tall glasses, and pour the Tequila Lemonade over the top. Top up with a splash of fizzy soda water. Garnish each glass with a wheel of lemon, a vanilla bean, a sprig of mint, and a paper umbrella." ]
[Name] Stove-Top Clambake [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-21T23:17:00Z [Description] Make and share this Stove-Top Clambake 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/thXE9mmcSz6tann3SaXS_CCCDO109_stove-top-clambake_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lobster [Keywords] ["Potato", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "2", "4", "2", "6", "1", "3", NA, NA, NA] [RecipeIngredientParts] ["sea salt", "live lobsters", "corn", "pork sausage links", "fingerling potatoes", "clam", "lemons", "Three Compound Butters", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1822.5 [FatContent] 40.7 [SaturatedFatContent] 12.2 [CholesterolContent] 1005.0 [SodiumContent] 19977.3 [CarbohydrateContent] 189.3 [FiberContent] 26.2 [SugarContent] 21.5 [ProteinContent] 186.1 [RecipeServings] nan [RecipeYield] 2 hefty servings [RecipeInstructions] Into a large pot or large kettle, pour about 3 to 4 inches of water. Add the salt, and a few handfuls of seaweed to come quarter way up the pot.* Nestle the lobsters on top of the seaweed. Layer the corn, sausages and potatoes and then the clams on top, and cover with a lid or tin foil. Bring the pot to a boil over high heat, and then turn down to medium, and steam the 'clambake' for about 20 to 30 minutes, or until the clam shells have opened wide and the lobster has turned bright red. Scoop out all the pieces onto a serving platter, cut the lobster tail from midway through to the end and open up for ease of eating with your hands! Serve with bottled hot sauce, lobster crackers and a pot of warm compound butter for dipping and slurping. Cook's Note: *The seaweed will act as the steaming bed. If you can't find seaweed, you can make a steaming bed with rocks.
[Name] Ice Cream Cones [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-21T23:21:00Z [Description] Make and share this Ice Cream Cones 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/BlHgDtGQQ4ywXortfQjP_CCCDO109_ice-cream-cones_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Healthy", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", NA, "7", "1/2", "1", "2/3", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "vanilla extract", "table salt", "all-purpose flour", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.4 [FatContent] 4.0 [SaturatedFatContent] 2.5 [CholesterolContent] 10.2 [SodiumContent] 20.6 [CarbohydrateContent] 25.4 [FiberContent] 0.4 [SugarContent] 14.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 6 cones [RecipeInstructions] Preheat the oven to 350 degrees F. Melt the butter and cool it. In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth. Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. You're likely to get 2 rounds on one standard baking sheet. Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry]. Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter. Place in cone holder of some sort to cool. Glasses work well. Serve up with one or two scoops of your favorite ice cream.
[Name] The Resurrector - Chuck's Hangover Shake [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-21T23:26:00Z [Description] Make and share this The Resurrector - Chuck's Hangover Shake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2vZAsH3mQs6MG1a038PH_CCCDO110_the-resurector-chucks-hangover-shake_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Oranges", "Berries", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["oranges", "berries", "banana", "yogurt", "honey", "salt", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.1 [FatContent] 1.1 [SaturatedFatContent] 0.4 [CholesterolContent] 1.9 [SodiumContent] 85.3 [CarbohydrateContent] 69.0 [FiberContent] 11.0 [SugarContent] 53.3 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 2 shakes [RecipeInstructions] In a blender, combine the oranges, berries, banana, yogurt, honey, and salt, and whip up. Pour into tall glass. Garnish with a little rectangle of honeycomb and fresh blueberries on top.
[Name] Honey Butter [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-21T23:30:00Z [Description] Make and share this Honey Butter 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/SQPgE6oCRMWZM2yO3kUl_CCCDO110_honey-butter_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breads [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4"] [RecipeIngredientParts] ["butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3770.5 [FatContent] 368.2 [SaturatedFatContent] 233.2 [CholesterolContent] 976.1 [SodiumContent] 3248.3 [CarbohydrateContent] 139.9 [FiberContent] 0.3 [SugarContent] 139.5 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 1/2 pound butter [RecipeInstructions] Mix the butter and honey together in a small bowl. Spoon into a serving crock, and spread on warm bread.
[Name] No Knead Bread [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H10M [PrepTime] PT0S [TotalTime] PT2H10M [DatePublished] 2017-06-21T23:33:00Z [Description] Make and share this No Knead Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/w0fJRSRa2nXuPTSX6qkQ_CCCDO110_No-Knead-Bread_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "3", "2 1/2 - 3", "1", NA, NA] [RecipeIngredientParts] ["active dry yeast", "hot water", "sugar", "vinegar", "all-purpose flour", "whole wheat flour", "kosher salt", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1297.8 [FatContent] 12.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 3508.9 [CarbohydrateContent] 259.8 [FiberContent] 22.7 [SugarContent] 7.4 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Mix together the yeast, sugar and water in a large bread making bowl and allow to bubble up and foam. Wait a few minutes until the yeast starts to work, and then add the vinegar and oil. Add the all-purpose flour cup by cup, stirring well after each addition. Then add the whole wheat flour, mixing in the salt at one point, cup by cup, and stirring well after each addition. The dough will still be a little bit wet and spongy. Cover with a damp tea or kitchen towel, and let rise in a warm place for 30 to 40 minutes, or until it has doubled in size. Preheat an oven to 375 degrees F. Using a big spatula, spoon the dough out into 2 well-greased loaf pans. Using your fingers if needed, press the sides down, helping to create the perfect loaf shape. (Do not knead]. With a knife, make 2 or 3 diagonal shallow incisions across the top of the loaves. Top with your favorite herbs or spices. For the savory loaf, sprinkle with steak spice. For the other, sprinkle with demerara or raw sugar. Bake the loaves for about 50 minutes, or until they are golden brown and crusty on top, and sound hollow when tapped on the underside. Let sit, if you can wait, for at least 5 to 10 minutes before slicing and serving with butter. This moist bread keeps well for a few days if placed in a resealable plastic bag. The bread can also be frozen for many weeks.
[Name] Roasted Cinnamon Plums [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-21T23:36:00Z [Description] Make and share this Roasted Cinnamon Plums 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/sZEFODvwSXy3NOpGA6bH_CCCDO110_roasted-cinnamon-plums_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Plums", "Fruit", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["prunes", "brown sugar", "ground cinnamon", "salt", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.4 [CarbohydrateContent] 11.1 [FiberContent] 1.0 [SugarContent] 8.1 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven at 350 degrees F. Cut the plums in half, and remove the pits. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top. Place the baking dish in the oven and roast for about 30 minutes, or until soft. Serve over warm bread that has been buttered or 'buttered and honeyed.'.
[Name] Holy Mackerel Tortilla [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-21T23:40:00Z [Description] Make and share this Holy Mackerel Tortilla 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/33186/1M3PElYTSWyfxyQnZb4E_CCCDO110_holy-mackerel-tortilla_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/2", "2", "4", "3", "9", "1/4", NA] [RecipeIngredientParts] ["potatoes", "olive oil", "onions", "garlic cloves", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.3 [FatContent] 14.4 [SaturatedFatContent] 5.2 [CholesterolContent] 292.6 [SodiumContent] 125.5 [CarbohydrateContent] 43.4 [FiberContent] 5.6 [SugarContent] 4.1 [ProteinContent] 14.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Place whole potatoes in saucepan of cold water. Bring to the boil, add a good pinch of salt, and cook for about 12 minutes, or until just tender. Drain, allow to cool completely, and thinly slice. Heat 1 tablespoon of the oil in an 8-inch nonstick (ovenproof] frying pan over medium heat. Add the onion, and cook until soft and translucent, about 3 to 5 minutes. Add the garlic and cook another 2 minutes, stirring frequently. Continue cooking until the onions become a little caramelized, and are reduced to a quarter in volume. You don't want to let anything get too brown. Remove the onions from the pan, and set aside. Prepare the mackerel by peeling the skin off one side and breaking into smallish pieces with your hands. Add the remaining oil to the pan, and layer up, alternating the potato slices, onions and mackerel chunks. Aim for at least 3 or 4 layers. Whisk the eggs, cream, salt, and pepper in a bowl, and pour over the layers, lifting the bottom a little to encourage even distribution. Let cook 2 minutes or so on the burner to get a nice base and start to cook the sides. Place the pan in the oven for 25 to 35 minutes, or until browned, and cooked through. When it's ready the edges will be browning, and the top will be puffed up with no signs of runny egg. Run a sharp knife around the edge and inverting a serving platter on top of the pan, flip the tortilla over, and turn out onto the platter, and slice into wedges. This dish is great served hot out of the oven or equally good served up cold or at room temperature as leftovers.
[Name] Big Time Bacon [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-21T23:42:00Z [Description] Make and share this Big Time Bacon recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/bMVVi0xoTWt6BVYIB02A_CCCDO110_big-time-bacon_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2 -3"] [RecipeIngredientParts] ["bacon", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.3 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 10.9 [SodiumContent] 135.7 [CarbohydrateContent] 13.5 [FiberContent] 0.0 [SugarContent] 12.1 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut 1/2-inch thick slices of bacon from a big slab or have your butcher do it. Cook in a pan over medium heat. Brown one side 3 minutes, then flip over and finish in the oven, about 5 more minutes. Glaze the bacon at the end with a drizzle of maple syrup.
[Name] Steamed Carrot Cake With Honey Yogurt Frosting [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10H [PrepTime] PT0S [TotalTime] PT10H [DatePublished] 2017-06-21T23:46:00Z [Description] Make and share this Steamed Carrot Cake With Honey Yogurt Frosting recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/e14ZRd3cQ9SPeYsI2lZF_CCCDO111_steamed-carrot-cake-with-honey-yogurt-frosting_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "Vegetable" [RecipeIngredientQuantities] ["26", NA, "2 -3", "1", NA, "1", "1", "1", "3/4", "1/4", "1/4", "2", "1 1/2", "1", "1/2", "1/4", "2", "2", "2", "1/2", "1", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["plain yogurt", "honey", "kosher salt", "lemon zest", "brown sugar", "buttermilk", "molasses", "canola oil", "applesauce", "eggs", "carrots", "dried cranberries", "dried fig", "crystallized ginger", "orange zest", "all-purpose flour", "baking powder", "baking soda", "ground cinnamon", "ground ginger", "ground cloves", "nutmeg", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.5 [FatContent] 12.8 [SaturatedFatContent] 3.4 [CholesterolContent] 60.7 [SodiumContent] 422.8 [CarbohydrateContent] 107.2 [FiberContent] 4.2 [SugarContent] 61.8 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Special equipment: pudding mold or ovenproof bowl. To make the frosting: Empty a carton of plain yogurt (without gelatin or other thickeners], into a strainer lined with a double layer of cheesecloth (or paper coffee filter], and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well. Preheat an oven to 350 degrees F. To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example]. Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven. Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.
[Name] Paella With Wild Rice, Seafood and Cornish Hen [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2017-06-21T23:51:00Z [Description] Make and share this Paella With Wild Rice, Seafood and Cornish Hen 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/k8I4TqnjRtGyGHClZGp6_CCCDO111_paella-with-wild-rice-seafood-and-cornish-hen_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Rice", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "4", "1/2", "3 -4", "2", "2", "1", "4", "4", "1", "1"] [RecipeIngredientParts] ["wild rice", "red bell peppers", "yellow onion", "tiger shrimp", "mussels", "squid", "olive oil", "ground turmeric", "garlic cloves", "saffron thread", "frozen green pea"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1396.1 [FatContent] 37.9 [SaturatedFatContent] 8.6 [CholesterolContent] 191.6 [SodiumContent] 1533.8 [CarbohydrateContent] 177.7 [FiberContent] 20.7 [SugarContent] 26.7 [ProteinContent] 88.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Soak the wild rice in 4 cups cold water for at least 2 hours. It will absorb some of the water and puff up a little bit.", "To roast the red peppers:", "Place the red bell peppers directly onto the fire on your gas stove. Or place directly onto your electric burner. Char well for over 15 minutes on all sides. You are looking for a very black exterior. Pop the peppers into a bowl and cover tightly with plastic wrap to seal in the heat and sweat. In 10 minutes you can peel off the charred skin. If you want you can do this under running cold water, which makes it a little easier. Cut in wide slices and set aside.", "Peel and finely dice the onion. Slice the sausage into 1/2-inch pieces.", "To fabricate the Cornish game hen:", "Remove the carcass from your hen beginning at top of bird along either side of breast bone. Using a sharp knife, work your way down each side of carcass trying to remove as much meat from the bone as possible, to make 2 halves. Leave in the leg and wing bones, but discard the carcass (or save for stock]. Then cut the leg and wing pieces off from the breast pieces.", "To clean the shrimp:", "Start by holding the shrimp, backside up, and run your knife down the length of its spine. This will expose the vein. To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp.", "To clean the mussels:", "Scrub the mussels removing any sand and seaweed bits. If mussels are open, test them by pressing the two shells together. If they start to close, then they are still alive and safe to use. If not, discard them.", "To clean the squid:", "Grab the head, while holding the end and PULL. Most of the guts will come out in one neat pile. You need to remove the transparent spine (or quill] by running a finger along the inside of the mantle holding it by the tip and pulling. Check the base in case there is a bit of spine left and that can be removed as well. Remove the wings by pulling off and then peel the rest of the skin off, which should come off in one piece. Slice the squid body open, score it on the diagonal (making a shallow incision but not cutting all the way through]. Then cut this squid piece into flat triangles, or if you prefer simply cut the squid body into rings.", "In a large skillet turn a large pan on high heat and drizzle in the oil. Add the hen pieces to the hot pan and sear and brown on all sides, about 8 to 10 minutes. Take the pieces out of the pan and set aside. Add the chorizo or other sausage to the pan. Stir until browned, about 3 to 4 minutes. Leave there. In the same pan, continue to build the dish by adding the onions, and saute until golden. Add the turmeric, and smoked paprika, and then add the garlic. Add the wild rice, and stir to coat with all the flavors and allow the grains to toast slightly.", "Return the seared hen pieces to the pan. Add your warm chicken stock to which you have added the saffron. Reserve about a cup of stock for later. Cover the pan with a lid or tin foil, and let cook, about 40 minutes.", "Finish by adding the seafood (shrimp, mussels, squid], and the last cup of stock just before the last 10 minutes. Just before serving, add the peas and the reserved roasted red peppers. Cover for a minute and the residual heat will warm both.", "Ladle up into two personal paella pans." ]
[Name] Herb and Chickpea Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-21T23:53:00Z [Description] Make and share this Herb and Chickpea 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/33186/1T9grFFCTcKPTY3rOORI_CCCDO111_herb-and-chickpea-salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beans [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "2", "1/2", "1/2", "1", "1", "1/2", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["garlic clove", "olive oil", "fresh parsley leaves", "fresh mint leaves", "celery leaves", "oregano leaves", "grape tomatoes", "English cucumber", "red onion", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.7 [FatContent] 15.4 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 497.8 [CarbohydrateContent] 44.8 [FiberContent] 7.6 [SugarContent] 2.9 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees F.", "Open a pita and cut in half. Rub the surface with a clove of garlic, and drizzle with olive oil. Give a sprinkle of salt. Bake for 10 minutes, or until medium brown.", "Put the parsley, mint leaves, celery leaves, and oregano in a bowl. In another bowl, add the tomato, cucumber, and onion. Add the 4 tablespoons oil, salt to taste, and lemon juice. Toss together to coat evenly.", "Just before serving, add the herbs to the vegetable bowl with the chickpeas. Toss together, taste and adjust seasoning. Add the toasted pita bread that you crunch into your hands to make smaller pieces, and serve." ]
[Name] Wedge Salad With Blue Cheese Dressing and Spicy Beer Nuts [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-22T00:03:00Z [Description] Make and share this Wedge Salad With Blue Cheese Dressing and Spicy Beer Nuts 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/33186/5aIZWPpTQRiQRMLrxlZ4_CCCDO112_wedge-salad-with-blue-cheese-dressing-and-spicy-beer-nuts_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "Nuts", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", NA, "1/2", "1/4", "1", "1", "1/8", "1", "2", "1", "4", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["beer", "sour cream", "Stilton cheese", "lemon juice", "kosher salt", "fresh ground black pepper", "pecans", "beer", "brown sugar", "coarse salt", "chili powder", "iceberg lettuce", "eggs", "Dijon mustard", "canola oil", "water", "lemon, zest of", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2282.1 [FatContent] 246.5 [SaturatedFatContent] 27.4 [CholesterolContent] 133.7 [SodiumContent] 697.8 [CarbohydrateContent] 13.0 [FiberContent] 3.1 [SugarContent] 8.2 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the dressing:", "Put 1 bottle of beer in a small saucepan and bring to a boil. Reduce heat to medium and let it simmer until the beer is reduced by half. In a mixing bowl, put the mayonnaise, sour cream and crumbled cheese. Add 1/3 cup of the reduced beer, lemon juice, salt, and pepper, to taste. Mix well with a fork, leaving it lumpy.", "To make the nuts:", "Toast the pecan halves in a medium-size, dry, nonstick pan until barely toasted, giving them a stir occasionally. Don't let them burn. Add a jolt, about 1/4 cup of reduced beer, the sugar, salt and chili powder. Let it bubble up, and reduce to lose the liquid and glaze the nuts. When the pan is dry and all the liquid has been absorbed or evaporated, take the pan off the heat.", "Lay in one layer to cool. They will be slightly sticky, but will crisp up a bit as they cool.", "From a head of Iceberg Lettuce, remove any wilted leaves on the outside, and remove the core, then slice the head into 4 equal wedges.", "Drizzle the dressing over the Iceberg lettuce wedge. Put some large chunks of Stilton on top and finish the garnish with the Spicy Beer Nuts.", "Homemade Mayonnaise:", "Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside." ]
[Name] Fried Haddock Po' Boy [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-22T00:09:00Z [Description] Make and share this Fried Haddock Po' Boy 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/Z9G6yraSTIWSlECCFuRa_CCCDO112_fried-haddock-po-boy_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1 1/2", "1/4", "1", NA, "8", NA, "2", NA, NA, NA, "4", "1", "1", "1", "1", "2", "2", "1", "4", "1/2", "1", "1/2", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "ground cayenne pepper", "beer", "canola oil", "French baguettes", "butter", "iceberg lettuce", "arugula", "shallot", "dill pickle", "capers", "anchovies", "eggs", "Dijon mustard", "canola oil", "water", "lemon", "lemon", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2385.4 [FatContent] 223.0 [SaturatedFatContent] 17.4 [CholesterolContent] 207.1 [SodiumContent] 2032.6 [CarbohydrateContent] 49.6 [FiberContent] 2.8 [SugarContent] 2.1 [ProteinContent] 45.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles. Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.]. Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the oil is at temperature, (if you don't have a thermometer you can test it by dropping a bread crouton inches If it sizzles on hitting the oil, it's ready], dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior. When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty. To assemble: Spread Tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce. Chuck's Tartar Sauce: Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny. Homemade Mayonnaise: Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
[Name] Chocolate Stout Cakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-22T00:12:00Z [Description] Make and share this Chocolate Stout Cakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BYtiwQyPRCOZzPFNf4m4_CCCDO112_chocolate-stout-cakes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "1/2", "1 1/4", "4", "2", "4", NA] [RecipeIngredientParts] ["stout beer", "sugar", "eggs", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1121.2 [FatContent] 24.7 [SaturatedFatContent] 12.0 [CholesterolContent] 186.0 [SodiumContent] 1246.3 [CarbohydrateContent] 190.6 [FiberContent] 8.6 [SugarContent] 59.8 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325 degrees F. Bring the Stout, cream, and 1/2 cup sugar, to a simmer in a medium saucepan, stirring until the sugar dissolves. Remove from the heat. Add 1 cup chocolate chips and whisk until melted and smooth. Set aside to cool. Whisk the eggs and vanilla in large bowl to blend. Gradually whisk in the cooled chocolate mixture. Add the bread cubes and the remaining chocolate chips to the custard, and toss to coat. Transfer to 1 1/2-quart-capacity shallow round, square or oval baking dish that you have greased with butter or oil. The batter will come close to the top of the pan. Sprinkle 2 tablespoons sugar over top. Bake until the custard thickens and the center is just set, about 50 to 60 minutes. Serve warm, cut a circle using a round biscuit cutter. Garnish with partially whipped whipping cream, lightly sweetened with sugar.
[Name] Salt Roasted Prime Ribs of Beef [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H35M [PrepTime] PT0S [TotalTime] PT3H35M [DatePublished] 2017-06-22T00:15:00Z [Description] Make and share this Salt Roasted Prime Ribs of Beef recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ij1RYpaREG3V1iLgsnCV_CCCDO111_Salt-Roasted-Prime-Rib-of-Beef_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Roast Beef [Keywords] ["Meat", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "3", "3", "3", "8 -10", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["coarse salt", "water", "all-purpose flour", "fresh rosemary leaves", "fresh thyme leaves", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4071.9 [FatContent] 307.9 [SaturatedFatContent] 127.3 [CholesterolContent] 771.1 [SodiumContent] 340165.2 [CarbohydrateContent] 94.3 [FiberContent] 11.6 [SugarContent] 0.7 [ProteinContent] 220.8 [RecipeServings] nan [RecipeYield] 4 hefty servings; 8 regular servings [RecipeInstructions] Position an oven rack in the center of the oven and preheat to 325 degrees F. In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add to the salt and flour and blend until the mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together. Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay the roast on top, fat-side down. Cover it all over with the rosemary, thyme and cracked black peppercorns, pressing into the roast to make sure it adheres well. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about 1/4-inch thick. Roast the beef for 20 minutes per pound for medium-rare. Transfer the beef to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.
[Name] Horseradish Mayonnaise [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-22T00:18:00Z [Description] Make and share this Horseradish Mayonnaise 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/yo1i2JyMSbeDzWrKtK4c_CCCDO113_horseradish-mayonnaise_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 598.8 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Use a vegetable peeler or a knife to peel the surface skin off of the horseradish. Using a microplane grater, grate up about 4 hefty tablespoons of the stuff. Add to your mayonnaise and add the lemon juice, hot sauce, salt and prepared horseradish. Cover, and let rest in the refrigerator until ready to use.
[Name] Oysters on the Half Shell [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-06-22T00:22:00Z [Description] Make and share this Oysters on the Half Shell 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/r5coBK0ST0yMs6sXYwFw_CCCDO113_oysters-on-the-half-shell_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lemon [Keywords] ["Citrus", "Fruit", "Healthy", "< 15 Mins", "Oysters", "Easy"] [RecipeIngredientQuantities] ["12", "1", NA] [RecipeIngredientParts] "lemon" [AggregatedRating] nan [ReviewCount] nan [Calories] 41.9 [FatContent] 1.2 [SaturatedFatContent] 0.3 [CholesterolContent] 25.0 [SodiumContent] 53.1 [CarbohydrateContent] 2.9 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 12 oysters [RecipeInstructions] Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy. Make sure to employ a towel over your hand. Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell. Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.
[Name] Oven Roasted Potato 'Fries' [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-22T00:24:00Z [Description] Make and share this Oven Roasted Potato 'Fries' 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/PEb0rRSCTRaOP99Q3jNK_CC_Oven-Roasted-Potato-Fries_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3 -4", "1", NA, "1", "1"] [RecipeIngredientParts] ["russet potatoes", "olive oil", "sea salt", "fresh ground black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 373.7 [FatContent] 10.5 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 167.7 [CarbohydrateContent] 64.5 [FiberContent] 8.1 [SugarContent] 2.9 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 425 degrees F.", "Cut the potatoes into nice thick \"handcut fry slices,\" put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch.", "Drain the potatoes and pat dry on paper towel.", "Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika.", "Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice." ]
[Name] Flambeed Pineapple Creme Brulee [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H10M [PrepTime] PT0S [TotalTime] PT4H10M [DatePublished] 2017-06-22T00:28:00Z [Description] Make and share this Flambeed Pineapple Creme Brulee recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/EG3ZykejQYSTrWAcDyhO_CCCDO113_flambeed-pineapple-creme-brulee_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Pineapple", "Tropical Fruits", "Fruit"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["sugar", "vanilla bean", "pineapple", "canola oil", "brown sugar", "amber rum", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.9 [FatContent] 46.8 [SaturatedFatContent] 25.6 [CholesterolContent] 381.6 [SodiumContent] 56.1 [CarbohydrateContent] 65.8 [FiberContent] 3.2 [SugarContent] 54.2 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat an oven to 325 degrees F. To make the custard: Place 4 (6-ounce to 1 cup] ramekins on a baking pan. Place a saucepan on the burner. Add the cream, sugar, and the vanilla bean. Scrape the little seeds out of one half, and add them to the pot. Bring it to 'scald' (just before it begins to boil], but watch it because it can burn. Pull off the heat. Whisk the egg yolks in a medium bowl until well blended. Gradually, whisk the hot cream mixture into the yolks. Divide the custard evenly among the ramekins. Place the baking pan in the oven, and add some hot tap water into the pan to come partially up the sides of the ramekins. Bake until just set, for about 30 minutes. Remove from the oven and let cool to room temperature. Refrigerate until the custards are well set, about 2 to 3 hours. To make the pineapple: Peel, core and slice the pineapple off the core lengthwise, and into 6-inch thick pieces. In a medium pan, heat the canola oil. Pop in the pineapple and let it cook until browned on the edges, then dust with brown sugar to caramelize. Bring to a sizzle allowing the fruit to get nicely coated and slightly brown on the edges. Turn off the heat. Add a good shot of rum (if you do it while the burner is on, you may well need those firemen to put out the blaze!]. Turn the heat on and let it 'flambe'. Add a generous bit of butter to build sheen and thicken this caramel sauce. When the fire subsides, place 2 pieces of pineapple onto your serving plate, top with a nice mound of creme brulee, dust it all again with brown sugar and torch it to a nice crunchy finish.
[Name] Aunt Marie's Vege Stuffing [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-06-22T01:19:00Z [Description] A traditional Lebanese Stuffing for grape leaves, squash. cabbage, tomatoes, eggplant or even lettuce [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1/2", "1/4", "2", "1/4", "1/2", "1/4", "1/4", "1", "1/2", "1", "1/3"] [RecipeIngredientParts] ["rice", "tomatoes", "green onion", "parsley", "mint", "ground sumac", "cinnamon", "allspice", "pepper", "salt", "olive oil", "chickpeas", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.0 [FatContent] 19.2 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 339.5 [CarbohydrateContent] 40.5 [FiberContent] 4.8 [SugarContent] 1.5 [ProteinContent] 6.2 [RecipeServings] 6.0 [RecipeYield] 12 stuffed squash [RecipeInstructions] mix and stuff away. Southern Lebanon omit lemon and olive oil and inctease sumac to 3 tablespoons. another variation is to omit sumac and increase lemon to taste.
[Name] Aunt Negla's Awarma [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-22T01:42:00Z [Description] Make and share this Aunt Negla's Awarma recipe from Food.com. [Images] character(0) [RecipeCategory] Lebanese [Keywords] ["Southwest Asia (middle East]", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1"] [RecipeIngredientParts] ["lean lamb", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 713.9 [FatContent] 72.4 [SaturatedFatContent] 35.7 [CholesterolContent] 117.9 [SodiumContent] 51.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 14.3 [RecipeServings] 20.0 [RecipeYield] 5 quarts [RecipeInstructions] Salt the meat heavily and saute in a heavy pan, Cook past watery stage continue until tender but not mushy. meanwhile melt down fat and cook slowly until clarified. strain fat into jars containing the cubed lamb. the original recipe called for 1 leg of lamb + 1 lamb shoulder + 1 big sirloin. Seal the jars store in a cool dry place.
[Name] Aunt Marie's Mamoul [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT1H30M [PrepTime] PT25M [TotalTime] PT1H55M [DatePublished] 2017-06-22T03:16:00Z [Description] Make and share this Aunt Marie's Mamoul recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lebanese", "Southwest Asia (middle East]", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "5", "1/2", "4", "2", "4"] [RecipeIngredientParts] ["butter", "sugar", "flour", "salt", "pecans", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.0 [FatContent] 28.7 [SaturatedFatContent] 10.9 [CholesterolContent] 40.7 [SodiumContent] 184.4 [CarbohydrateContent] 55.7 [FiberContent] 2.5 [SugarContent] 34.1 [ProteinContent] 4.5 [RecipeServings] 24.0 [RecipeYield] 12 dozen [RecipeInstructions] ["cream the butter with a mixer. continue mixing add sugar gradually continue mixing until fluffy.", "then add the sifted flour and salt until you can form the dough and it stays shaped The dough should be firm enough that it doesn't stick to the sides of the bowl.", "Combine the nuts sugar (probably don't want the full 2 cups anymore ] and orange blossom water.", "Make the dough into walnut sized balls, make a hole in the middle, stuff with nuts and close.", "Bake in a slow oven 250 degrees to 275 degrees for about 35 minutes." ]
[Name] Rib Steak and Asparagus [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-06-22T03:58:00Z [Description] Make and share this Rib Steak and Asparagus recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/j0sEIBukSMmROs8B14WP_CCCDO201_Rib-Steak-And-Asparagus_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Steak", "Vegetable", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/2", "1", NA, "4", "2", "2", NA, "8", "1", "1", NA] [RecipeIngredientParts] ["fresh lemon juice", "butter", "Dijon mustard", "fresh tarragon", "butter", "fresh asparagus", "butter", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.1 [FatContent] 42.6 [SaturatedFatContent] 22.4 [CholesterolContent] 249.9 [SodiumContent] 294.6 [CarbohydrateContent] 3.0 [FiberContent] 0.7 [SugarContent] 0.7 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the Hollandaise sauce: Whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened, pale and doubled in volume, for about 5 minutes. Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle the melted butter and continue to whisk until the sauce is thickened. Remove from heat. Add the Dijon mustard and tarragon. Season the sauce with salt and pepper. Keep warm until ready to serve. If the sauce gets too thick, whisk in a few drops of warm water before serving. For the rib steak: Preheat the oven to 350 degrees F/180 degrees C. Season the steaks with salt and pepper. Heat a large oven-proof heavy skillet on high and add oil. Add the steak, cooking until crispy on both sides, 6 minutes in total. Place the skillet in the oven for another 8 minutes for medium-rare. During the last 2 minutes, add the butter and continue cooking. Remove the steak and let rest, covered with aluminum foil to keep warm. For the asparagus: Boil the asparagus for about 45 seconds, until slightly cooked. Remove the asparagus from the heat and plunge into a bowl of ice-cold water. Meanwhile, in a medium pan heat the butter until it melts. Add the shallots and asparagus, cook another 2 minutes over medium heat. Season the asparagus with salt and pepper. Keep warm. Serve the steak with the buttered asparagus, hollandaise sauce and fries, if desired.
[Name] Quail and Egg on Creamed Spinach [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-22T04:03:00Z [Description] Make and share this Quail and Egg on Creamed Spinach 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/uXK3x65UTBufSOdwSV3e_CCCDO201_Quail-And-Egg-On-Creamed-Spinach_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Quail [Keywords] ["Spinach", "Wild Game", "Greens", "Vegetable", "Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, NA, "1/2", "2", "4", NA, "1", "1", "1", "1", "1", "2", NA, "2", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["eggs", "flour", "eggs", "quail", "canola oil", "fresh flat-leaf parsley", "fresh basil leaf", "fresh thyme leave", "garlic clove", "olive oil", "fresh spinach", "heavy cream", "Dijon mustard", "butter", "shallot", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 725.6 [FatContent] 59.2 [SaturatedFatContent] 24.8 [CholesterolContent] 458.6 [SodiumContent] 380.5 [CarbohydrateContent] 13.6 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 34.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry. For the quail: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you. For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside. Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate. For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm. Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown. For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half.
[Name] Chinatown Oysters [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT32M [PrepTime] PT0S [TotalTime] PT32M [DatePublished] 2017-06-22T04:06:00Z [Description] Make and share this Chinatown Oysters 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/M5mI7GeR3K8qmzTCCoex_CCCDO201_Chinatown-Oysters_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Healthy", "< 60 Mins", "Oysters"] [RecipeIngredientQuantities] ["12", "3", "1/4", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "soy sauce", "lemongrass", "lime", "honey", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.7 [FatContent] 3.5 [SaturatedFatContent] 0.8 [CholesterolContent] 75.0 [SodiumContent] 1197.6 [CarbohydrateContent] 13.2 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 16.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the sauce: In a medium-size bowl, whisk together the soy sauce, lemongrass, lime zest, lime juice, honey, and hot sauce. Reserve. For the oysters: Shuck the oysters and place open-faced in a bamboo steamer over a wok, boiling with water. Garnish the oysters with garlic. Cook for 1 to 2 minutes. Remove the oysters from the heat. Drizzle the reserved sauce on the open face of the oysters and garnish with chopped scallions.
[Name] Vegetarian Shepherd's Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H20M [PrepTime] PT0S [TotalTime] PT3H20M [DatePublished] 2017-06-22T04:13:00Z [Description] Make and share this Vegetarian Shepherd's Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/21/33/Nh0XEmvlTVWG6gvXhd9N_CCCDO202_Vegetarian-Shepard-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Savory Pies [Keywords] ["Mashed Potatoes", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "1/4", "2", "1", "1", "1", "5 -6", "1/4", "1/2", NA, NA, "1", "2", "2", "3", "6", "4", "1", NA] [RecipeIngredientParts] ["spaghetti squash", "garlic", "olive oil", "milk", "pine nuts", "eggs", "fresh basil", "fresh thyme", "flat leaf parsley", "yukon gold potatoes", "butter", "onion", "carrots", "celery ribs", "garlic cloves", "lentils"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.0 [FatContent] 19.9 [SaturatedFatContent] 6.3 [CholesterolContent] 66.0 [SodiumContent] 316.4 [CarbohydrateContent] 54.9 [FiberContent] 6.7 [SugarContent] 6.2 [ProteinContent] 14.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes. For the roasted garlic: Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender. For the bread crumbs: In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside. For the mashed potatoes: Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper. Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside. Preheat the oven to 450 degrees F. For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside. In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste.
[Name] Red Velvet Cupcakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-22T04:19:00Z [Description] Make and share this Red Velvet Cupcakes 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/HpEDBOYxS3Vu9SfSK0iN_CCCDO202_Red-Velvet-Cupcakes-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "1", "2", "1", "1", "2 1/2", "1", "1", "1", "2", "1", NA, "1"] [RecipeIngredientParts] ["sugar", "eggs", "canola oil", "plain yogurt", "vinegar", "vanilla extract", "flour", "baking soda", "salt", "mascarpone", "icing sugar", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.2 [FatContent] 14.5 [SaturatedFatContent] 1.4 [CholesterolContent] 16.8 [SodiumContent] 160.4 [CarbohydrateContent] 28.1 [FiberContent] 0.4 [SugarContent] 17.9 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 24 cupcakes [RecipeInstructions] ["For the cake:", "Preheat the oven to 350 degrees F.", "In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.", "For the icing:", "In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes." ]
[Name] Grandma's Homemade Ketchup [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H25M [PrepTime] PT0S [TotalTime] PT1H25M [DatePublished] 2017-06-22T04:25:00Z [Description] Make and share this Grandma's Homemade Ketchup 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/LsHFS3sR3acxodNNmSOw_CCCDO202_Grandma-Homemade-Ketchup_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1", "1", "1", "3", "1/2", "6 -8", "1/2", "1", NA, NA] [RecipeIngredientParts] ["garlic clove", "olive oil", "brown sugar", "cinnamon stick", "onion", "cloves", "tomatoes", "cider vinegar", "Vegetarian Shepherd's Pie", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.0 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 51.3 [FiberContent] 4.4 [SugarContent] 44.1 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, add the oil, onions, apples, and peaches, sauteing until translucent, about 5 minutes. Add the tomatoes, garlic, brown sugar, cinnamon stick, cloves, chile flakes, vinegar, and hot sauce. Season the sauce with salt and pepper and lower the heat. Cook for about 1 hour, until reduced by half. Serve with the Vegetarian Shepherd's Pie. Will last in the refrigerator for 1 week.
[Name] Homemade Pickled Veggies [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT31M [PrepTime] PT0S [TotalTime] PT31M [DatePublished] 2017-06-22T04:29:00Z [Description] Make and share this Homemade Pickled Veggies 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/qGcxO1JYRCaVCEfGzCnb_CCCDO203_Homemade-Pickled-Veggies_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Canning", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1", "1", "1", "1", "3", "2 1/2", "3", "2"] [RecipeIngredientParts] ["garlic cloves", "mustard seeds", "black peppercorns", "fresh rosemary", "sugar", "white vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.6 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 501.2 [CarbohydrateContent] 160.8 [FiberContent] 11.4 [SugarContent] 133.5 [ProteinContent] 9.6 [RecipeServings] nan [RecipeYield] 4 pints [RecipeInstructions] ["For the pickled vegetables:", "Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water and set aside. Place the vegetables in the boiling water and let cook until vibrant in color, but still firm, about 1 minute. Transfer the vegetables to a prepared ice bath, let sit until cool and drain. Transfer the blanched vegetables to a clean jar* (or jars] with the garlic. Top with spices and herbs, and set aside.", "For the marinade:", "Combine the sugar, vinegar and water in a large saucepan over medium-high heat. Cook until the mixture comes to just under a boil. Pour the mixture directly over the vegetables and seasonings. Allow to cool to room temperature, cap, and refrigerate. Store refrigerated for at least 48 hours and for up to 1 month.", "*Sterilizing Jars:", "Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.", "Tips:", "Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.", "To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes.", "Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.", "As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.", "After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products." ]
[Name] Orange Creamsicles [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT12H15M [PrepTime] PT0S [TotalTime] PT12H15M [DatePublished] 2017-06-22T04:33:00Z [Description] Make and share this Orange Creamsicles 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/SxymmPgXSDO0oIgK76FM_CCCDO203_Orange-Creamsicles_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Oranges", "Citrus", "Fruit", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["eggs", "honey", "vanilla extract", "oranges, juice of", "orange, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.4 [FatContent] 14.0 [SaturatedFatContent] 8.2 [CholesterolContent] 106.2 [SodiumContent] 38.8 [CarbohydrateContent] 29.1 [FiberContent] 0.1 [SugarContent] 27.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 6 popsicles [RecipeInstructions] ["In a bowl, beat the cream with a whisk until soft peaks form. Set aside.", "In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.", "Combine the egg whites mixture to the cream and add the orange juice and orange zest.", "Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.", "*Disclaimer:", "Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness." ]
[Name] Chuck's Awesome Poutine [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-06-22T04:36:00Z [Description] Make and share this Chuck's Awesome Poutine recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/lVxKC4mRi2mWyNK1sdQX_CCCDO203_Chucks-Awesome-Poutine_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "1", "1", "1", "4", "2", "1", "1", "1/2", "2", "2", "2", NA, NA] [RecipeIngredientParts] ["yukon gold potatoes", "shallot", "garlic clove", "ketchup", "cider vinegar", "green peppercorn", "Worcestershire sauce", "butter", "flour", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.4 [FatContent] 28.2 [SaturatedFatContent] 16.1 [CholesterolContent] 74.6 [SodiumContent] 502.0 [CarbohydrateContent] 52.0 [FiberContent] 4.2 [SugarContent] 4.1 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries.", "In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil.", "Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm.", "In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds.", "Cook's Note:", "*Available in specialty cheese shops and online." ]
[Name] Chicken Nuggets [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT12H35M [PrepTime] PT0S [TotalTime] PT12H35M [DatePublished] 2017-06-22T04:41:00Z [Description] Make and share this Chicken Nuggets 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/LLwGLrtpSX6TfC8A7Avm_CCCDO203_Chicken-Nuggets_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "1/4", "1/4", "3", "1/2", "1", "1", "1", NA, "1", "3", "2", "1/4", "1/4", NA] [RecipeIngredientParts] ["chicken thighs", "buttermilk", "egg", "fresh chives", "parmesan cheese", "soy sauce", "salt", "fresh ground black pepper", "flour", "eggs", "yellow mustard", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.3 [FatContent] 19.8 [SaturatedFatContent] 5.9 [CholesterolContent] 175.9 [SodiumContent] 1149.2 [CarbohydrateContent] 43.3 [FiberContent] 2.1 [SugarContent] 12.4 [ProteinContent] 28.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the nuggets: In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken. Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes. For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Can be made up to 1 day in advance. Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken. You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.
[Name] Portuguese Chicken With Chorizo and Clams [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-22T04:45:00Z [Description] Make and share this Portuguese Chicken With Chorizo and Clams 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/33186/2lWz1NBDS96UUf3sImpN_CCCDO204_Portuguese-Chicken_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Pork", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", NA, "2", "2", "1", "2", "15 -20", "2", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["chicken legs", "paprika", "chorizo sausage", "canola oil", "yukon gold potatoes", "onion", "garlic cloves", "clams", "kale leaves", "fresh parsley", "fresh chives", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 591.9 [FatContent] 34.3 [SaturatedFatContent] 8.6 [CholesterolContent] 168.1 [SodiumContent] 654.9 [CarbohydrateContent] 24.8 [FiberContent] 4.4 [SugarContent] 4.7 [ProteinContent] 44.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off. Reduce the heat of the oven to 350 degrees F. Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well. In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes. Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese] bread on the side. Cook's Notes: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.
[Name] Doughnut Extravaganza [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H1M [PrepTime] PT0S [TotalTime] PT5H1M [DatePublished] 2017-06-22T04:52:00Z [Description] Make and share this Doughnut Extravaganza 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/yk03CeitSxe6PrRgnGt5_CCCDO204_Donut-Extravaganza_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] "Dessert" [RecipeIngredientQuantities] ["1", "2", "1/2", NA, "1", "2", "2", "1", "1", "1/2", "1/3", "3", "3", "2", "2", "1/2", "1/2", "2", "1", "4 1/2", NA, NA] [RecipeIngredientParts] ["sugar", "water", "butter", "dark chocolate", "fresh raspberries", "fresh mango", "sugar", "lemon, juice and zest of", "sugar", "butter", "eggs", "active dry yeast", "milk", "granulated sugar", "salt", "eggs", "vanilla extract", "all-purpose flour", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 928.9 [FatContent] 34.1 [SaturatedFatContent] 20.0 [CholesterolContent] 175.6 [SodiumContent] 395.9 [CarbohydrateContent] 147.4 [FiberContent] 7.6 [SugarContent] 82.5 [ProteinContent] 16.6 [RecipeServings] nan [RecipeYield] 8 dozen doughnuts [RecipeInstructions] For the dark chocolate and salted caramel ganache: In a saucepan, melt the sugar with the water over low heat, until it becomes a caramel-colored liquid, approximately 6 to 8 minutes. Add the butter and stir until it's all incorporated. Add the cream and stir until it becomes a thick and rich caramel. Add the chocolate and stir until it's melted and incorporated in the caramel. Remove from the heat. Let cool and reserve in an airtight container. For the raspberry mango filling: Put the raspberries, mango, sugar, lemon zest, and lemon juice in a saucepan and bring to a boil, skimming the surface of the jam regularly. Simmer for about 20 minutes. Let cool. Blend the mixture to reduce to a puree. Pass through a fine sieve to remove the seeds. Reserve in an airtight container and keep refrigerated. For the lemon cream: In a stainless steel bowl, mix the sugar, butter, eggs, lemon zest, and lemon juice together. Place the bowl over a pot of boiling water. Do not let the bottom of the bowl touch the water, you do not want to scramble the eggs. Cook for approximately 2 minutes, until the cream thickens. Remove from the heat. Pass through a fine sieve. Cover with plastic wrap so that it is directly on top of the cream (to prevent a skin from forming]. Let cool and keep refrigerated. For the doughnuts: In a food processor, sprinkle the yeast over the warm milk and stir to dissolve; let stand for 5 minutes. Add the sugar, salt, beaten eggs, vanilla, and butter. Blend thoroughly. Add the flour and then using a stand mixer with a dough hook attachment, beat until smooth. You can also knead the dough by hand for about 5 minutes. Cover the dough with plastic wrap and chill at least 4 hours or overnight. Roll the dough out on a floured surface to 1/2-inch in thickness. Cut the dough into 1 inch-round doughnuts using a circular cookie cutter (or alternately, a can]. Cover with a plastic wrap and let rest for 1 hour in a warm place. Heat oil in a deep fryer to 360 degrees F and fry the doughnuts in batches for 1 to 1 1/2 minutes, until lightly browned on both sides. Drain on a paper towel-lined baking tray. Fit a pastry bag with a 4 mm pastry tip and insert the tip into the side of the doughnut. Gently squeeze the bag as you slowly pull the tip out of the doughnut. Using this technique, fill the pastry bag with the prepared dark chocolate and salted caramel ganache, raspberry-mango jam, and lemon cream, changing the pastry bag after filling the desired amount of doughnuts with each filling. Sprinkle the doughnuts generously with powdered sugar. Serve warm. Cook's Notes: Chilling the dough makes it easier to roll it (does not stick as much]. The dough will keep in the freezer for up to 3 months. You can also use any good quality jams to fill the donuts.
[Name] Peach and Blue Cheese Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-22T04:56:00Z [Description] Make and share this Peach and Blue Cheese 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/33186/1bAtYzK6QmWuudCoiuaF_CCCDO204_Peach-Blue-Cheese-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Ham", "Pork", "Cheese", "Fruit", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", NA, "2", "2", "1", "2", NA, "1/2", "3"] [RecipeIngredientParts] ["prosciutto", "Dijon mustard", "pure maple syrup", "canola oil", "romaine lettuce hearts", "shallot", "olive oil", "blue cheese", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 469.4 [FatContent] 40.1 [SaturatedFatContent] 6.2 [CholesterolContent] 12.7 [SodiumContent] 306.2 [CarbohydrateContent] 23.7 [FiberContent] 7.9 [SugarContent] 14.4 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven at 400 degrees F. Place the prosciutto slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and another baking sheet on top to ensure the prosciutto stays flat. Bake for 30 minutes or until crispy, checking halfway through. Crumble the prosciutto. For the vinaigrette: Whisk the mustard, maple syrup, and balsamic vinegar together. Slowly whisk in the canola oil. If needed, add 1 teaspoon water to thin the texture of the vinaigrette. Season the vinaigrette with salt, and pepper, to taste. Reserve. For the salad: Combine the lettuce, peaches, shallots, and olive oil. Mix well and add a pinch of salt and freshly ground pepper. Drizzle the vinaigrette and mix well. Plate the salad and garnish with crumbled cheese, chives and crumbled prosciutto.