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[Name] The Legendary Turducken [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10H15M [PrepTime] PT0S [TotalTime] PT10H15M [DatePublished] 2017-06-22T05:10:00Z [Description] Make and share this The Legendary Turducken 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/QuhRLfPmSU6do5NqCrE7_CCCDO205_Legendary-Turducken_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken [Keywords] ["Duck", "Poultry", "Meat", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "2", "1", NA, NA, "2", "1", "2", "2", "1", "4", "1", "1", "12", "1/4", "2", "1/4", NA, NA, NA, NA, "1", "1/2", "1/2", NA, "1/2", "4", "3", NA] [RecipeIngredientParts] ["warm water", "sugar", "kosher salt", "active dry yeast", "flour", "cornflour", "sausage", "onions", "celery ribs", "red bell pepper", "garlic cloves", "flat leaf parsley", "butter", "turkey", "duck", "chicken", "truffle", "butter", "fresh thyme", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 131.7 [FatContent] 7.3 [SaturatedFatContent] 3.5 [CholesterolContent] 23.7 [SodiumContent] 245.1 [CarbohydrateContent] 13.3 [FiberContent] 1.7 [SugarContent] 1.2 [ProteinContent] 4.0 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] For the cornbread: Combine the water, sugar, and kosher salt in the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Kneading the dough can also be done by hand. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 1 hour or until the dough has doubled in size. Knock the air out for 30 seconds by punching it down. You can now shape the dough into a ball, then place it onto a flour-dusted baking tray lined with parchment paper. Brush the top of the cornbread with egg wash, sprinkle the top with flour and coarse salt. Let it sit in a warm spot for 1 hour. Preheat the oven at 400 degrees F. Bake the cornbread for approximately 30 minutes or until the crust is golden brown. You can tell if it's cooked by tapping its bottom. If it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place the bread on a rack and allow it to cool for about 1 1/2 hours. For the stuffing: Cube up the cooled cornbread and set aside. In a large skillet, heat the oil over medium-high heat. Add the Morteau sausage and cook for about 5 minutes, until golden brown. Add the onions, celery, pepper, and garlic and continue cooking until translucent, about 5 minutes. Deglaze with the veal stock. Add in the cornbread. Transfer to a large bowl. Add the oysters and their liquid, parsley, paprika, and melted butter. Season the stuffing with salt, and pepper, to taste. Reserve the stuffing in the refrigerator until ready to use. To assemble the turducken: Spread the deboned turkey, skin-side down on a flat surface, exposing as much meat as possible. Sprinkle the meat generously and evenly with a total of about 3 tablespoons of the smoked paprika, patting the seasoning in with your hands. Be sure to turn the leg, thigh and wing meat to the outside so you can season it too. Season the turkey with salt and pepper. Then stuff some of the stuffing in the leg, thigh and wing cavities until full but not tightly packed. If too tightly packed, it may cause the leg and wing to burst open during cooking]. Spread an even layer of the stuffing over the remaining exposed meat, about 1/2 to 3/4-inches thick. You should use a total of about 4 cups of stuffing. For the duck: Remove some of the fat and keep aside. Place the duck, skin-side down, on top of the stuffing, arranging the duck evenly over the stuffing. Season the exposed duck meat generously and evenly with smoked paprika, using about 1 tablespoon, and pressing it in with your hands. Season the duck with salt and pepper. Then spread about 1 cup of the stuffing evenly over the exposed duck meat, making the layer slightly less thick, about 1/2-inch thick. Repeat with the chicken and the remaining stuffing. Place an Italian truffle in the center, optional. Enlist someone's help to close turducken. Fold the sides of the turkey together to close the bird. Have your helper hold the turkey closed while you sew up all the openings, making the stitches about 1-inch apart. When you finish sewing up the turducken on the first side, turn it over in the pan to sew closed any openings on the other side. Then tie the legs together, just above the tip bones. Leave the turducken to cook, breast-side up, in the pan, tucking in the turkey wings. With the assistance of your helper, carefully lift the turducken into an ungreased 15 by 11-inch baking pan that is at least 2 1/2-inches deep. This pan size is ideal because the turducken fits snugly in the pan and stays in the proper shape while cooking. Place the turducken pan in a slightly larger pan with sides at least 2 1/2-inches deep, so that the larger pan will catch the overflow of drippings during cooking. Season the exposed side of the turducken with the remaining smoked paprika, patting it in with your hands. Brush with melted butter. Bake the turducken at 325 degrees F, about 4 hours, until done, or until a meat thermometer inserted through to the center reads 165 degrees F. When done, remove the turducken from the oven and let rest for about 15 minutes. For the gravy: Place the turducken drippings in a pot over medium-high heat. Add the stock, fresh thyme, and beurre manie. Season the gravy with salt, and pepper, to taste. Let the gravy come to a boil. Turn down heat to medium-low and let the gravy simmer for 10 minutes. Remember there are no bones to support the birds' structure. With strong spatulas inserted underneath the bird, carefully transfer the turducken to a serving platter and present it to your guests before carving. Be sure to make your slices crosswise so that each slice contains the stuffing and all 3 meats. Serve additional bowls of the dressings on the side and serve with the gravy. Cook's Notes: Stuffing and assembling the turducken can be done 1 day ahead and kept in the refrigerator. Beurre manie is 2 tablespoons butter and 2 tablespoons flour. This is used to help thicken sauces.
[Name] Root Vegetable Mash [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-22T05:17:00Z [Description] Make and share this Root Vegetable Mash 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/VTUTNuVQL2bKwjGLeTM7_CC-chuck-hughes_root-vegetable-mash-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Mashed Potatoes [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", NA, "1/4", NA] [RecipeIngredientParts] ["yukon gold potatoes", "parsnips", "carrots", "salsify", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.4 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 125.1 [CarbohydrateContent] 16.6 [FiberContent] 2.1 [SugarContent] 2.0 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook all the potatoes, parsnips, carrots, and salsify in salted boiling water for about 30 minutes, or until tender. Add the inside of the potatoes to the rest of the vegetables. Mash the vegetables along with the cream and butter. Season the vegetables with salt, and pepper, to taste. Keep warm.
[Name] Crab Salad Stuffed Potato Skins [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-22T05:24:00Z [Description] Make and share this Crab Salad Stuffed Potato Skins 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/YdW5QHFbQAIQ02I45iJA_CCCDO205_Crab-Salad-Stuffed-Potato-Skins_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Crab [Keywords] ["Potato", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1", "2", "1/2", NA, NA] [RecipeIngredientParts] ["yukon gold potatoes", "prepared mayonnaise", "Dijon mustard", "green onions", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.2 [SodiumContent] 17.4 [CarbohydrateContent] 14.4 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Bake the potatoes until soft, about 40 minutes depending on the size. Heat the oil in a deep fryer to 375 degrees F. Remove the potatoes from the oven. Scoop out the flesh and transfer to a bowl for another use. Place the potato skins into the fryer until they become brown and crispy. Remove the skins, place on paper towels and season with salt, and pepper, to taste. Let cool to room temperature. Mix the crab with the mayonnaise, Dijon, green onions, and chives. Season the mixture with salt, and pepper, to taste. Spoon the mixture into the potato skins.
[Name] Spinach and Lemon Risotto [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-22T14:48:00Z [Description] Make and share this Spinach and Lemon Risotto 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/PxgEHgRwClycMSs8ZiKg_CCCDO206_Spinach-And-Lemon-Risotto_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lemon [Keywords] ["Spinach", "Citrus", "Greens", "Fruit", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/4", "1", "1", "4", "1", "1", "12", "2", "2", NA, "1/4", "8", "3", NA, "1", "1", "6", "2", "4", "2", "4", "4", "4", "17"] [RecipeIngredientParts] ["low sodium chicken broth", "onion", "olive oil", "arborio rice", "butter", "cheese", "feta cheese", "spinach", "lemon, juice and zest of", "canola oil", "shrimp", "butter", "fresh parsley", "canola oil", "tomato paste", "garlic", "carrots", "onions", "celery", "leeks", "fresh thyme", "fresh rosemary", "fresh flat-leaf parsley", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1010.1 [FatContent] 51.0 [SaturatedFatContent] 22.7 [CholesterolContent] 119.9 [SodiumContent] 1144.1 [CarbohydrateContent] 115.0 [FiberContent] 9.5 [SugarContent] 12.9 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the risotto:", "In a saucepan, bring the stock to a simmer over medium-low heat. In a large saucepan, cook the onion in oil over medium-low heat, stirring, until softened, for about 5 minutes. Add rice, stirring until each grain is coated with oil. Add about 3/4 cup simmering stock and cook over medium-high heat, stirring constantly, until the stock is absorbed. Continue adding stock, 3/4 cup at a time, still stirring constantly and letting each batch be absorbed before adding the next, until about 1/2 of the stock is remaining.", "Reduce the heat to moderate, if necessary to keep the risotto at a simmer. Continue adding the stock in the same manner until the rice is tender and creamy looking but still al dente, about 20 minutes.", "Reduce the heat to low, add the butter then the cheeses. Mix well. Add the spinach and the lemon juice and continue mixing. Remove from the heat and keep warm.", "To make the shrimp:", "In a heavy-bottomed frying pan, heat the canola oil and saute the shrimp for 2 to 3 minutes. Take the pan off the heat and immediately add the ouzo and light it. Let the flame subside. Season the shrimp with salt, and pepper, and set aside.", "Garnish each portion of the risotto with grilled shrimp, parsley, lemon zest, and feta cheese.", "To make veal stock:", "Preheat the oven to 450 degrees F.", "Remove meat from bones where possible and cut into 1-inch pieces. If using breast bones, cut apart.", "In roasting pan, arrange bones and meat in 1 layer, drizzle with oil, season with salt, and pepper and roast in lower part of the oven, stirring half way in between until bones are golden brown, 40 minutes to 1 hour depending on the size of the bones.", "Add the tomato paste by spooning it over the bones. Add the vegetables and put it in the oven for an additional hour. Into a large stockpot, add bones, meat, roasted vegetables, herbs, and 16 cups (4 L] water. Discard fat from roasting pan.", "Place tray back onto the stovetop. Heat on medium for about 1 minute then remove. Immediately add 1/2 cup to 1 cup water to the pan, scraping up brown bits, put the tray back on heat and then add the deglazed liquid to the stockpot. Bring liquid to a tremble, about 190 degrees F, and cook at 190 degrees F (skim froth frequently during first hour of cooking] for 8 hours.", "Pour stock in batches through a large fine sieve and discard solids. Skim off fat. (Alternatively, cool stock, uncovered, and chill, covered. Scrape congealed fat from chilled stock.] Gently simmer stock, skimming froth occasionally, until reduced to about 4 cups (1 L], about 1 hour.", "Cool stock, uncovered, and chill, covered.", "Stock keeps, covered and chilled, 1 week or, frozen in airtight containers, 3 months. If desired, pour cooled stock into ice-cube trays with 1-ounce cups and freeze. Frozen cubes keep in heavy-duty sealable plastic bags 3 months." ]
[Name] Greek Salad With Popcorn Cheese [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT17M [PrepTime] PT0S [TotalTime] PT17M [DatePublished] 2017-06-22T14:54:00Z [Description] Make and share this Greek Salad With Popcorn 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/WrFvsec3R0AobHnTxj4D_CCCDO206_Greek-Salad-With-Popcorn-Cheese_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "Greek", "European", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "lebanese cucumbers", "red onion", "kalamata olive", "avocado", "fresh dill", "olive oil", "red wine vinegar", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.5 [FatContent] 34.2 [SaturatedFatContent] 9.5 [CholesterolContent] 29.7 [SodiumContent] 435.7 [CarbohydrateContent] 19.2 [FiberContent] 6.8 [SugarContent] 6.8 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a deep fryer to 375 degrees F. If you don't have a deep fryer, heat 2 tablespoons/30 ml oil in a pan at medium-high heat. Carefully place the cheese cubes in pan and lightly fry on both sides until golden, about 1 minute. Mix the tomatoes, cucumbers, red onion, olives, avocado in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice. Deep fry the cheese at 375 degrees F for approximately 2 minutes. The cheese must be served immediately or it will harden again within a couple minutes. Toss the salad and garnish with fried cheese on top.
[Name] Classic Greek Baklava [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-22T14:58:00Z [Description] Make and share this Classic Greek Baklava 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/QpFUEIbLRHqSW56diq2T_CCCDO206_Classic-Greek-Baklava_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Nuts", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "2 1/4", "1", "1", "2", "1", "1", "4", "3", "1"] [RecipeIngredientParts] ["walnuts", "ground cinnamon", "sugar", "butter", "phyllo pastry", "water", "honey", "vanilla extract", "grapes", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2428.0 [FatContent] 129.9 [SaturatedFatContent] 31.5 [CholesterolContent] 81.3 [SodiumContent] 1568.1 [CarbohydrateContent] 296.5 [FiberContent] 14.2 [SugarContent] 140.5 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Butter the bottoms and sides of a 9 by 13-inch pan. Mix the nuts with cinnamon, 1/4 cup sugar, and 1/4 cup of melted butter. Set aside. Unroll the phyllo pastry. Cut the whole stack in half to fit the pan. Cover the phyllo with a dampened clean kitchen towel to keep the phyllo from drying out as you work. Lay 2 phyllo sheets in the pan and using a brush, butter thoroughly. Repeat until you have 6 sheets layered. Sprinkle 1 1/2 cups nut mixture on top. Layer with 2 phyllo sheets, brush with butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6 to 8 phyllo sheets deep. Using a sharp knife, cut diamond or square shapes all the way to the bottom of the pan. You may cut 4 long rows then make diagonal cuts. Bake for about 50 minutes, until the baklava is golden and crisp. Make the sauce while the baklava is baking. Boil the water and remaining sugar until the sugar is dissolved. Add the honey and vanilla. Simmer for about 10 minutes. Remove the baklava from the oven and immediately spoon the sauce over it. Let cool. In the meantime, place the grapes on a baking sheet, drizzle with olive oil and remaining 2 tablespoons sugar. Bake in the oven for about 10 minutes, until the grapes start to burst. Serve the baklava with Greek yogurt, the baked grapes and a drizzle of honey and crushed walnuts. Cook's Notes: Walnuts can be replaced by any kind of nuts or a combination of nuts. Phyllo pastry is available in the freezer section of most grocery stores.
[Name] Truffle Butter [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-22T15:05:00Z [Description] Make and share this Truffle Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["unsalted butter", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1627.6 [FatContent] 184.1 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 25.0 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste. Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use. Cook's Notes: White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
[Name] Oven-Roasted Jerusalem Artichokes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-22T15:08:00Z [Description] Make and share this Oven-Roasted Jerusalem Artichokes 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/Dkz763ZSdaixUW0O4bRs_CCCDO207_Oven-Roasted-Jerusalem-Artichokes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Artichoke [Keywords] ["Vegetable", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "3", NA] [RecipeIngredientParts] "olive oil" [AggregatedRating] nan [ReviewCount] nan [Calories] 89.5 [FatContent] 10.1 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven at 350 degrees F. Cut the artichokes in half. In a bowl, mix everything together. Put on a baking tray, flesh-side down and bake in the oven for 45 minutes or until caramelized and tender.
[Name] Mushroom and Cheese Brioche [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-22T15:17:00Z [Description] Make and share this Mushroom and Cheese Brioche 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/33186/7jlibdIVR8KIx2h1eK3q_CCCDO207_Mushroom-And-Cheese-Brioche_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "6", "1", "2", "2", "2", "1", "4", NA, "6", "1", "1", "1", NA] [RecipeIngredientParts] ["milk", "eggs", "truffle", "morels", "button mushrooms", "shallot", "gruyere cheese", "eggs", "white vinegar", "greens", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1070.8 [FatContent] 44.3 [SaturatedFatContent] 21.6 [CholesterolContent] 474.0 [SodiumContent] 1342.0 [CarbohydrateContent] 107.0 [FiberContent] 4.6 [SugarContent] 5.9 [ProteinContent] 60.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the mushroom and cheese brioche: Cut the brioche into 1-inch cubes. In a large bowl, whisk together the milk and eggs. Season with salt and pepper. Add the cubed brioche, truffle peelings, and chopped thyme to the bowl. Cover with plastic wrap and put in the refrigerator for 4 hours or overnight. In a skillet over medium-high heat, saute the morels, button, and oyster mushrooms with the shallots for 2 minutes. Season with salt and pepper. Add 1/2 the Gruyere cheese to the brioche mixture, then add the mushroom- shallot mixture to brioche and cheese mixture. Preheat the oven to 350 degrees F. Pour the bread pudding mixture in an oven-proof baking dish. Add the remaining cheese. Season with salt and pepper. Bake for 45 minutes or until puffed and golden brown. For the poached eggs: Fill a saucepan with 3-inches cold water, add a pinch of salt and bring to a boil. As the water reaches the boiling point, reduce the heat and allow the water to simmer. Add 1 tablespoon vinegar to the water. Swirl the water around. Break the eggs into a small plate or bowl and gently slide it into the water with care, holding the plate as near to the water as possible before allowing the egg to slowly slip into the water. Once the eggs are in the water, you can help shape it using a spoon or spatula. Let the eggs cook for 3 to 3 1/2 minutes, allowing for the size of the egg and the preferred doneness of the egg yolks. Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. Trim any stringy or dangling bits with a knife or scissors, if you wish. Serve the poached egg on top of the truffle bread and garnish with a little bit of the microgreens dressed with olive oil and salt and pepper. For your first attempt at preparing poached eggs, you may want to carefully break each egg onto a small cup, ramekin, plate or bowl before adding it to the water. A perfectly poached egg has a lovely rounded shape, a soft yet firm white and a deliciously runny yolk. Time is of the essence when it comes to poaching eggs. Problems will most definitely arise if the eggs are cooked at a temperature that is too high, if the eggs are not very fresh or if there is not enough water in the saucepan. Use a saucepan or a deep frying pan, which allows you to fill it with about 3-inches of water. The eggs should be covered with water during cooking and the 3-inch depth of water ensures that the eggs will not stick to the pan. Poached eggs must be cooked in water that is very gently bubbling or simmering. The water is first brought to the boil and then by turning the heat down on the cooker, is allowed to gently simmer. The eggs are carefully added to the pan at this point. If the water is boiling too fiercely, the eggs will be forced to move around too much, causing them to break up and lose their shape. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely. By using the freshest eggs possible, eggs that are less than 4 days old, you are more likely to achieve a perfectly poached egg that keeps its shape. With a fresh egg, the white will stay close to the yolk and should not spread out thinly. Vinegar should be added to the water as it begins to boil, as this will help the egg white to coagulate more quickly and form a neat and compact shape. Without the vinegar, disaster may occur. Use about 1 tablespoon vinegar for each pint of water. Bear in mind that the vinegar may slightly flavor the eggs, so do not use too much or a vinegar that is too strong, if you are not so keen on a vinegary tasting eggs. Cook's Notes: For the more experienced cooks, break the egg above the pan and let it slip straight into the water. Morels, oyster mushrooms, and button mushrooms can be replaced by any other mushroom.
[Name] Hanger Steak With Brandied Cherries [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT6H [TotalTime] PT6H45M [DatePublished] 2017-06-22T15:35:00Z [Description] Make and share this Hanger Steak With Brandied Cherries 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/53/21/52/twhPU91nSYqfhUxteU7Y_CCXTR610H_63783_1006.jpg" [RecipeCategory] Cherries [Keywords] ["Steak", "Fruit", "Meat"] [RecipeIngredientQuantities] ["7", "5", "4", "2", "1", "1/2", "1/2", "8", "6", "4", NA, "1/2", "1/4", "3", "3/4", "1", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "mirin", "black peppercorns", "sugar", "salt", "garlic cloves", "fresh thyme", "fresh rosemary", "shallot", "unsalted butter", "Dijon mustard", "brandy", "dried tart cherry", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 681.6 [FatContent] 47.8 [SaturatedFatContent] 13.0 [CholesterolContent] 30.5 [SodiumContent] 3293.2 [CarbohydrateContent] 27.2 [FiberContent] 3.3 [SugarContent] 12.3 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the marinade: Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary. Pour the marinade over the steaks and refrigerate for at least 6 hours. For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper. Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
[Name] Chocolate Truffles [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-22T18:12:00Z [Description] Make and share this Chocolate Truffles 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/JlcO2dSlSEADTY1O4PN1_CCCDO207_Chocolate-Truffles_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", NA, "1", "1", "1"] [RecipeIngredientParts] ["pecans", "maple syrup", "dark chocolate", "vanilla bean", "dark chocolate", "truffle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.4 [FatContent] 6.3 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 5.5 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] 40 truffles [RecipeInstructions] In a saucepan, roast the pecan on medium heat, stirring regularly for 2 minutes, until they start to be fragrant. Reduce the heat to low and add the maple syrup. Continue cooking for 10 minutes until the syrup starts to crystallize on the pecans, stirring regularly. Let cool on parchment paper. Put the chopped dark chocolate in a medium-size bowl and set aside. In a saucepan, heat the cream with the vanilla bean over medium-low heat until simmering, about 5 minutes. Pour the hot cream over the chocolate. Stir until totally smooth. Roughly chop the maple sugar pecans and add them to the chocolate mixture. Put the bowl of chocolate mixture in an ice bath. Using a spatula, stir it constantly for 5 minutes, then put in the refrigerator for 10 minutes. After the mixture has chilled, remove it from the refrigerator. Wearing latex gloves and using 2 spoons, scoop out rounded sections of the chocolate into palms and form into balls. Use spoons to roll each ball in the melted chocolate then in the maple flakes. Place on a baking tray covered with parchment paper. Chill until firm, about 1 hour. Cook's Note: Do ahead. The truffles can be made 1 week ahead. Store in an airtight container and keep chilled. Let stand at room temperature 1 hour before serving.
[Name] Chicken Supreme With Truffle and Sage [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-22T18:22:00Z [Description] Make and share this Chicken Supreme With Truffle and Sage 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/zacnYfTRmeXXAmat7Gzg_CCCDO207_Chicken-Supreme-With-Truffle-And-Sage_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "6", "1", NA, "2", "1", "1/2", "1", NA, NA] [RecipeIngredientParts] ["chicken", "fresh sage", "Dijon mustard", "butter", "Oven-Roasted Jerusalem Artichokes", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1429.2 [FatContent] 116.0 [SaturatedFatContent] 49.1 [CholesterolContent] 465.8 [SodiumContent] 936.9 [CarbohydrateContent] 4.9 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 88.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the chicken: Loosen the skin from the breast and wing by inserting fingers, gently pushing between the skin and meat. Insert the truffle slices under the loosened skin over the breast and wing. Cover with sage leaves and put the skin back. Season the chicken with salt and pepper. Preheat the oven at 350 degrees F. In a large skillet, on high heat, sear the chicken pieces skin-side down and finish cooking in the oven for 15 minutes. For the sauce: Reduce the chicken stock by 1/2 for 30 minutes. Add the Dijon mustard and lemon juice. Slowly add the butter, whisking constantly until emulsified. Season the sauce with salt and pepper, to taste. Serve the chicken with oven-roasted Jerusalem artichokes.
[Name] Endive and Grape Salad With Pear Vinaigrette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-22T18:26:00Z [Description] Make and share this Endive and Grape Salad With Pear 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/f4SNYBQ7TVyY1Ljlv0Rh_CCCDO208_Endive-And-Grape-Salad-With-Pear-Vinaigrette_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Grapes", "Pears", "Fruit", "Nuts", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1/2", "1/2", NA, NA, "2", "1/4", "4", "2", "2", "1/2"] [RecipeIngredientParts] ["cider vinegar", "maple syrup", "Dijon mustard", "canola oil", "water", "olive oil", "pine nuts", "endives", "red grapes", "pears", "mimolette cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.0 [FatContent] 36.6 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 123.4 [CarbohydrateContent] 50.8 [FiberContent] 20.5 [SugarContent] 25.2 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool. In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside. For the salad: In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast. Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese. Cook's Note: Old Cheddar or Gouda can be substituted for the Mimolette.
[Name] Brisket Sandwich [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT17H40M [PrepTime] PT0S [TotalTime] PT17H40M [DatePublished] 2017-06-22T18:32:00Z [Description] Make and share this Brisket Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/djwhQhoCTuuIXLRRnrPQ_CC-chuck-hughes_brisket-sandwich-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Lunch/Snacks", "Onions", "Vegetable", "Meat"] [RecipeIngredientQuantities] [NA, "1", "20", "6", "2", "1/4", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1", "1", NA, "8", NA, NA, NA] [RecipeIngredientParts] ["beef brisket", "garlic", "fresh ginger", "shallots", "onions", "brown sugar", "kosher salt", "fresh ground black pepper", "onion", "chipotle pepper", "garlic clove", "applesauce", "ketchup", "honey", "molasses", "soy sauce", "Worcestershire sauce", "tomatoes", "lettuce", "onion rings"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 973.1 [CarbohydrateContent] 37.7 [FiberContent] 1.0 [SugarContent] 26.1 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200 degrees F. For the homemade dry rub: On a parchment paper-lined baking tray, put the garlic, ginger, shallots, and onions and bake in the oven 4 hours, or until dried. Using a food processor, reduce into a powder with the brown sugar, salt, and pepper. Set aside. Coat the brisket with the spice mixture. Cover and keep in the refrigerator overnight to marinate and flavor the meat. For the apple barbecue sauce: In a large bowl, mix together the onion, chipotle pepper, garlic, ketchup, honey, molasses, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper, to taste. Preheat the oven to 350 degrees F. Place the brisket, fat-side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender. Transfer the brisket to a cutting board and keep warm. Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat. Cut the meat with a sharp knife against grain, to desired thickness. To assemble: Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep-fried onion rings. Cook's Notes: You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats like chicken, pork, etc. The brisket can be served on its own and served with mashed potatoes and vegetables. Brisket can also be sliced and frozen for later use. Make the brisket the day before and reheat for best flavor.
[Name] Classic Onion Rings [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT24M [PrepTime] PT0S [TotalTime] PT24M [DatePublished] 2017-06-22T18:36:00Z [Description] Make and share this Classic Onion Rings 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/cBPpF3QQF68YU4CzbLp8_CC_Classic-Onion-Rings_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1", NA, "1", "2 1/2", NA, "1"] [RecipeIngredientParts] ["all-purpose flour", "cayenne pepper", "egg", "soda water", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 2.1 [SaturatedFatContent] 0.6 [CholesterolContent] 46.5 [SodiumContent] 52.0 [CarbohydrateContent] 52.0 [FiberContent] 2.7 [SugarContent] 1.9 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a deep fryer to 375 degrees F. In a small bowl, mix together the flour, cayenne pepper, some salt and pepper, the egg and soda water. Before dipping the onion rings, add some ice cubes to keep the mixture very cold. Dip the separated onion slices into the batter until they are all coated and set aside. Repeat with the remaining rings. Deep fry the rings, a few at a time, until golden brown, 2 to 3 minutes. Remove to paper towels to drain. Season with salt and pepper and serve. Cook's Note: Ice makes the batter cold and that makes it better for frying.
[Name] Lobster Fettuccine [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H10M [PrepTime] PT0S [TotalTime] PT3H10M [DatePublished] 2017-06-22T18:39:00Z [Description] Make and share this Lobster Fettuccine 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/BQGAZH0eTa2qp792P8Ep_CCCDO209_Lobster-Fettuccine_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lobster [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1", "4", "4", "1", "16", "2", "1", "1", "1", "2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["lobsters", "olive oil", "carrot", "celery", "onion", "garlic", "fresh rosemary", "fresh thyme", "peppercorn", "water", "ketchup", "fresh fettuccine", "olive oil", "shallot", "garlic cloves", "fresh chives", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.4 [FatContent] 20.3 [SaturatedFatContent] 5.8 [CholesterolContent] 110.5 [SodiumContent] 540.0 [CarbohydrateContent] 18.7 [FiberContent] 3.6 [SugarContent] 5.8 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the lobster stock:", "In a large stockpot filled with boiling water, cook the lobsters for approximately 8 minutes. Drain, remove and de-shell the lobsters, keeping the carcasses for the stock. Reserve the lobster meat in a separate bowl for later.", "In the same stockpot, add the oil. Combine the lobster shells with the carrot, celery, onion, garlic, rosemary, thyme, peppercorns, water, and ketchup. Bring the mixture to a simmer and let reduce for 2 hours. Strain and transfer 6 cups/1.5 L of the remaining stock into a smaller saucepan, reducing on medium heat for another 20 minutes or until approximately 1/3 of the stock is left. Remove from the heat and set aside.", "For the fettuccine:", "Bring a pot of salted water to a boil and add the fettuccine. Cook 1 minute less than instructed. Strain and set aside.", "Heat 1 tablespoon olive oil in a pan on medium heat and add the shallot. Saute 1 minute, then add the garlic and continue cooking for another 2 minutes. Add stock. Add the pasta, reserved lobster meat, peas, and chives, and 2 tablespoons butter and mix well. Salt, and pepper, to taste.", "Cook's Note:", "Any leftover lobster stock can be kept in the freezer for up to 3 months." ]
[Name] Cauliflower and Arugula Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT37M [PrepTime] PT0S [TotalTime] PT37M [DatePublished] 2017-06-22T18:42:00Z [Description] Make and share this Cauliflower and Arugula 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/BWIqCcNHShmB9O9QAWxX_CCCDO209_Cauliflower-And-Arugula-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Cauliflower", "Vegetable", "Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/4", "1", "2", "4", "1", "2", NA, "1/4"] [RecipeIngredientParts] ["bacon", "cauliflower", "butter", "honey", "red wine vinegar", "arugula", "shallot", "olive oil", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.2 [FatContent] 30.0 [SaturatedFatContent] 10.5 [CholesterolContent] 38.7 [SodiumContent] 252.3 [CarbohydrateContent] 11.5 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet on medium-high heat, saute the bacon for 5 minutes, stirring often, until brown and crispy. Drain the bacon on paper towel and set aside. Remove the excess bacon fat from the pan. Add the blanched cauliflower and butter and cook stirring often, to coat them with the butter for 5 minutes, or until golden brown. Add the honey and 1 tablespoon red wine vinegar. Season with salt and pepper. Let the cauliflower brown, about 5 more minutes. Remove from heat and set aside. Meanwhile, in a bowl mix the arugula, shallots, remaining red wine vinegar, and olive oil. Season the salad with salt, and pepper, to taste. When ready to serve, mix the arugula salad with the cauliflower and garnish with pine nuts.
[Name] Black Macarons [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-22T18:46:00Z [Description] Make and share this Black Macarons 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/A06RAVtS0yLCGfAFHTxA_CCCDO209_Black-Macarons_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Nuts", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "4", "2", "2", NA, "1/2", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["icing sugar", "sugar", "water", "egg", "butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.5 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 36.5 [SodiumContent] 38.4 [CarbohydrateContent] 21.4 [FiberContent] 0.0 [SugarContent] 21.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 30-50 macarons depending on size [RecipeInstructions] For the macarons: In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. The texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended inches You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside. In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F. Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth. Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form. For the butter cream: Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes. Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside. Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking. Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.
[Name] Tarte-Tatin: Tatin Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-22T18:51:00Z [Description] Make and share this Tarte-Tatin: Tatin Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/e00WyOGYQC2BiYT4M4Sy_CCCDO210_Tarte-Tatin_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1", "15", "1", "8", NA, "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "golden delicious apples", "puff pastry", "toffee ice cream", "sugar", "corn syrup", "vanilla", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1386.4 [FatContent] 34.3 [SaturatedFatContent] 13.0 [CholesterolContent] 30.5 [SodiumContent] 1191.8 [CarbohydrateContent] 280.0 [FiberContent] 17.3 [SugarContent] 192.3 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a 12-inch nonstick skillet on the stove top on medium heat. Melt the butter with sugar and stir until it starts to caramelize, about 15 minutes. Remove from heat and let cool slightly. Preheat the oven to 350 degrees F. In the same skillet, layer the apples in a circular pattern making sure they are tightly placed and cover the whole surface of the pan. Add another layer of apples and cover them with puff pastry dough folding the dough inside the edges of the pan. Put the tatin pie in the oven and bake for 30 minutes or until the crust is golden brown. Remove the tatin pie from the oven and let sit for 5 to 10 minutes before flipping the pie. For Sponge Toffee: Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered. Let cool for about 30 minutes and break into pieces. Chocolate Dipped Sponge Toffee: Dip the sponge toffee in chocolate for a homemade crunchy treat. Sponge Toffee Ice Cream: Mix sponge toffee pieces into prepared ice cream.
[Name] Sponge Toffee [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-22T18:54:00Z [Description] Make and share this Sponge Toffee 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/I7elmxgySLgYl4uu4oTw_CCCDO210_Sponge-Toffee_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Sweet", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "corn syrup", "vanilla", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 280.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 627.8 [CarbohydrateContent] 72.9 [FiberContent] 0.0 [SugarContent] 47.2 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the sugar, syrup, and vanilla in a medium-size saucepan. Stir over medium heat until the sugar is dissolved. Continue to cook to 300 degrees F, on a candy thermometer or hard crack stage, about 10 minutes. Cook's Note: You can use a candy thermometer or a simple trick: take a spoon and drop a tiny drizzle of the mixture into a bowl of water. If it crystallizes, you've reached the hard crack stage. Remove from the heat, using a wooden spoon, stir in the baking soda quickly. It will become frothy. Pour into an 8 by 8-inch/20 by 20-cm pan, lined with parchment paper and buttered. Let cool for about 30 minutes and break into pieces. Variations: Chocolate Dipped Sponge Toffee: Dip the sponge toffee in chocolate for a homemade crunchy treat. Sponge Toffee Ice Cream: Mix sponge toffee pieces into prepared ice cream.
[Name] Braised Port Lamb Shanks [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-06-22T18:56:00Z [Description] Make and share this Braised Port Lamb Shanks 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/hg5VEFKCQOa9p79W94Kb_CCCDO210_Braised-Port-Lamb-Shanks-1_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "2", "1", "2", "1", "1", "1 1/2", "1", "1", "3", "3", "2", "3", NA] [RecipeIngredientParts] ["fennel seed", "black peppercorns", "salt", "lamb shanks", "canola oil", "onion", "carrots", "celery", "leek", "garlic", "fresh rosemary", "fresh thyme", "butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 979.1 [FatContent] 47.0 [SaturatedFatContent] 17.9 [CholesterolContent] 257.4 [SodiumContent] 2017.2 [CarbohydrateContent] 40.9 [FiberContent] 3.5 [SugarContent] 23.6 [ProteinContent] 73.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the coriander, fennel, and peppercorns in a small frying pan. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Using a mortar and pestle or a spice grinder, crush the spices. Add the salt. Rub each shank with the spice blend. Preheat the oven to 325 degrees F. Heat the oil in a large oven-proof skillet over medium-high heat. Add the shanks to the skillet. Cook until brown on all sides, about 5 minutes. Add the onion, carrots, celery, and leek. Saute over medium heat until the vegetables begin to soften, about 5 minutes. Add the port, veal stock, garlic, rosemary, and thyme to the skillet. Cover the skillet with a lid or foil. Place the skillet in the oven and braise the lamb until tender, for 2 to 2 1/2 hours or until the meat falls off the bone. Remove the lamb shanks from the skillet and filter the sauce through a fine sieve over a stockpot. On medium heat, let the sauce reduce by 1/2, for about 15 minutes. Meanwhile, in another skillet, melt the butter and add the lamb shank. Coat them with honey. Caramelize the shanks on all sides over medium heat on the stove for about 5 minutes, adding a ladle of the sauce. Keep warm. Serve the lamb shanks with the sauce, buttered green beans and a parsnips mash or any other mash to taste. Cook's Note: Can be made 1 day ahead. Let the lamb cool then place in the refrigerator covered. Reheat in a 350 degrees F oven for 1/2 hour before serving.
[Name] Peanut Butter and Jelly Foie Gras [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H6M [PrepTime] PT0S [TotalTime] PT2H6M [DatePublished] 2017-06-22T19:00:00Z [Description] Make and share this Peanut Butter and Jelly Foie Gras 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/v1Nqa86lRSyvnPFJdGgC_CCCDO210_Peanut-Butter-And-Jelly-Foie-Gras_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Duck [Keywords] ["Poultry", "Grapes", "Fruit", "Meat", "Peanut Butter", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "2", "2", "4", "2", "1", "8", "4", NA] [RecipeIngredientParts] ["honey", "canola oil", "hazelnut oil", "kosher salt", "black grapes", "sugar", "foie gras"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1490.3 [FatContent] 72.4 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 1516.5 [CarbohydrateContent] 197.5 [FiberContent] 13.7 [SugarContent] 143.1 [ProteinContent] 32.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the almond butter: Preheat the oven to 350 degrees F. In a bowl, mix together the almonds, honey, canola oil and hazelnut oil. Spread the almonds on a cookie sheet covered with parchment paper, sprinkle with salt and toast in the oven for approximately 10 minutes or until fragrant and lightly caramelized, watching them closely and stirring halfway through if necessary. Let cool for 1 minute. Cook's Note: Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! In a food processor, add 3/4 of the roasted almonds. Process on high speed for 5 minutes or until you have the desired consistency. Scrape down the sides with a rubber spatula and process again to the desired smoothness. Add a few drops of oil if it's too thick. Adjust the seasoning, to taste. With a knife, chop the remaining almonds and keep aside to use as a garnish. For the grape jelly: Rinse the grapes and put them in a big pot with the sugar and lemon juice. Bring the mixture to a boil over high heat, stirring often, then reduce the heat to medium and simmer for about 20 to 25 minutes or until it starts to thicken. Skim the surface regularly to ensure a clear jam. Let it cool for 1 hour. Pour the mixture in a clean jar and reserve in the refrigerator. Grape jelly will keep for a week. For the duck foie gras: Season the foie gras with salt and pepper. In a pan on medium heat, saute the foie gras 20 seconds on each side or just until golden brown. Remove from the pan and set aside in a warm place. Add the brioche bread to the pan to soak up the remaining juices and duck fat and lightly toast on each side, about 2 minutes in total. When ready to plate, spread the almond butter on a slice of bread, cover with a slice of foie gras. Garnish with the grape jelly and the reserved crushed almonds. Cook's Notes: Roasted pecans, hazelnuts, macadamia, brazil nuts or peanuts work well, too. Combining different nuts is also fun to experiment with. The nut butter can also be flavored with spices like orange zest, cardamom, or cinnamon. The first and most important thing to consider when making a batch of peanut butter is buying fresh peanuts, or other nuts. Because nuts have such a high oil content, they can go rancid if stored improperly, or for too long. Buy your nuts from a busy store with a good turnover and you should have no problem. Nuts can be kept in the freezer for almost a year. Cool no longer than 1 minute, as the almonds will cool and harden, which makes getting them off the paper very difficult! The almond butter can keep in an air-tight container in the refrigerator for up to 2 months. Hazelnut oil can be substituted with macadamia nut oil or grilled sesame oil.
[Name] Cornbread Pan Sandwich [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-22T19:12:00Z [Description] Make and share this Cornbread Pan Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "5 -6", "5 -6", "1", "2"] [RecipeIngredientParts] ["American cheese", "deli ham", "onion", "spicy brown mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.7 [FatContent] 21.5 [SaturatedFatContent] 7.3 [CholesterolContent] 33.6 [SodiumContent] 1641.8 [CarbohydrateContent] 83.8 [FiberContent] 8.4 [SugarContent] 23.9 [ProteinContent] 17.8 [RecipeServings] 4.0 [RecipeYield] 4 sandwiches [RecipeInstructions] Preheat oven to 400. Prepare corn muffin mix batter according to package directions. Add chopped onion and spicy brown mustard to batter, stir until well mixed. Spread half of batter into a greased 8x8 or 9x9 baking dish. Top with ham slices followed by cheese slices, cutting them to fit if needed. Top with remaining batter and gently spread to cover. Bake for 25-30 minutes, or until cornbread is golden. Allow to cool 5 minutes before cutting. Serve hot and enjoy!
[Name] Not-Just-For-Breakfast Smashbrowns [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-22T20:44:00Z [Description] Make and share this Not-Just-For-Breakfast Smashbrowns 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/k9f8KwLTk6kxUbj1UXYd_CC-chuck-hughes_not-just-for-breakfast-smashbrowns-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "4", "2", "2", NA] [RecipeIngredientParts] ["yukon gold potatoes", "garlic cloves", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.9 [FatContent] 6.9 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 16.4 [FiberContent] 1.3 [SugarContent] 0.6 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Boil potatoes. Drain water. In a bowl, add the potatoes and garlic cloves and mash. Keep potatoes a little chunky to add texture. Season with salt and pepper.", "Heat the vegetable oil on medium heat in a frying pan. Cook the shallots until translucent, about 5 minutes. Add the shallots to the smashed potatoes. Add the smashed potatoes to a pan, sprinkle with salt and pepper and fry.", "Using a spatula flip the potatoes constantly to allow them to crisp up and turn golden brown, about 5 minutes." ]
[Name] Somali Chicken Suqaar [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-06-22T20:45:00Z [Description] I've been wanting to try Somali food for ages; finally decided to go online and find recipes so I could make it myself. This comes from mysomalifood.com -- fast, easy, and very tasty! For lack of access to most of the other sides, I served it over brown rice. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Somalian", "African", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", NA, "2", "2", "1"] [RecipeIngredientParts] ["chicken", "zucchini", "onion", "vinegar", "cumin", "chili powder", "lemon juice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.7 [FatContent] 19.7 [SaturatedFatContent] 5.2 [CholesterolContent] 85.0 [SodiumContent] 96.0 [CarbohydrateContent] 3.9 [FiberContent] 1.1 [SugarContent] 2.1 [ProteinContent] 22.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet brown the chicken with oil on high heat. Season with salt and pepper, chili powder, and cumin. Stir the onions until soft, add squash, lemon, vinegar and the cilantro. Continue stirring until the squash is tender; don’t overcook it. Serve with rice, lahooh, sabaayad, or bread.
[Name] Stuffed Lamb Shoulder With Garlic Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H5M [PrepTime] PT0S [TotalTime] PT3H5M [DatePublished] 2017-06-22T20:51:00Z [Description] Make and share this Stuffed Lamb Shoulder With Garlic Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/sB7PqZyGQl6Ifpr0hYU6_CCCDO211_Stuffed-Lamb-Shoulder-With-Garlic-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "2", "2", "3", "4", "1", NA, "2", "1", NA, NA] [RecipeIngredientParts] ["carrot", "leek", "celery root", "celery leaves", "fresh parsley", "fresh chives", "fresh chervil", "garlic cloves", "garlic", "butter", "boneless lamb shoulder", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 864.5 [FatContent] 68.9 [SaturatedFatContent] 30.5 [CholesterolContent] 227.9 [SodiumContent] 235.0 [CarbohydrateContent] 7.2 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 51.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the stuffing:", "In a bowl, mix the carrots, leeks, celery root, celery leaves, parsley, chives, and chervil.", "Cut or lamb roast and lay flat. Stuff the lamb shoulder, spreading the herb stuffing over the surface, leaving a 1-inch border. Season the herb mixture with salt and pepper. Roll the lamb up, tie it up with string at 1-inch intervals, brush it with olive oil and season the meat with salt and pepper.", "With a sharp knife, make small incisions in the meat and insert the halved garlic cloves.", "For the lamb:", "Preheat the oven to 350 degrees F.", "In a large oven-proof heavy skillet, heat the canola oil on high. Add the lamb shoulder to the skillet and sear on all faces until browned, about 10 minutes. Add the veal stock and garlic head. Season with salt and pepper. Remove from the heat and put in the oven for about 2 1/2 hours for medium, or using a meat thermometer until it reads 165 degrees F for medium or 170 degrees F for well done.", "Remove the lamb shoulder from the skillet and keep warm. Mash the roasted garlic in the sauce. Strain over a medium-size stockpot and cook until reduced by half. Whisk in the butter. Season with salt and pepper and keep warm. Slice the lamb shoulder and serve with the roasted garlic sauce and hash browns." ]
[Name] Candy Bar Ganache Rice Pudding [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H40M [PrepTime] PT0S [TotalTime] PT3H40M [DatePublished] 2017-06-22T21:05:00Z [Description] Make and share this Candy Bar Ganache Rice 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/Qw0cvhrWTDGxlTHlB3wY_CCCDO211_Toblerone-Rice-Pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Nuts", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "4", "1/4", "1", "1/2", "1/4", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["butter", "arborio rice", "milk", "granulated sugar", "vanilla bean", "heavy cream", "icing sugar", "honey", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.0 [FatContent] 41.5 [SaturatedFatContent] 22.3 [CholesterolContent] 108.0 [SodiumContent] 823.3 [CarbohydrateContent] 70.1 [FiberContent] 2.7 [SugarContent] 34.7 [ProteinContent] 14.1 [RecipeServings] nan [RecipeYield] 4 portions [RecipeInstructions] For the rice pudding: In a pot, melt the butter on medium heat until it begins to brown, about 5 minutes. Add the rice and stir, coating the rice in the browned butter for another 2 minutes. Add milk, sugar, vanilla bean and bring to a boil, then reduce to a simmer, stirring every 5 minutes for about 45 minutes until the rice is cooked but still al dente. Remove from heat, cover with plastic wrap, let cool, then put in the refrigerator. For the ganache: In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool. In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator. For the almond slivers: Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside. Fold the whipped cream into the rice pudding mixture and refrigerate for 2 hours. Dish the rice pudding into small serving bowls and garnish with chocolate ganache and almond slivers on top.
[Name] Mussels With Bacon and Rapini [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT41M [PrepTime] PT0S [TotalTime] PT41M [DatePublished] 2017-06-22T21:19:00Z [Description] Make and share this Mussels With Bacon and Rapini 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/rBEE3u8uTdH92adBqQnr_CCCDO211_Mussels-With-Bacon-And-Rapini_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Mussels [Keywords] ["Pork", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "1", "1", "1", "1", "1/2", "1", "1", "2", "3/4", "2", "3/4", "1/4", "1/4", "2", NA, NA] [RecipeIngredientParts] ["bacon", "pepper", "salt", "rapini", "olive oil", "Spanish onion", "cherry tomatoes", "white wine", "mussels", "water", "fresh dill", "fresh chives", "butter", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.1 [FatContent] 21.3 [SaturatedFatContent] 7.3 [CholesterolContent] 28.4 [SodiumContent] 1125.5 [CarbohydrateContent] 43.7 [FiberContent] 3.1 [SugarContent] 5.2 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 4 portions [RecipeInstructions] For the bacon: In a large skillet, cook the bacon over medium heat until crispy, about 7 minutes. Remove from pan and set aside. For the croutons: Chop up the bread into thick cubes. Add some cubed up bread to the skillet to soak up all the excess bacon fat, add pepper and let it go on medium to low heat until bread crisps up. Remove from pan and set aside. Toss remaining bread cubes with the seasonings and oil. Bake until golden and crispy. For the mussels: Bring a large pot of water to boil for 30 seconds. Add the whole rapini and blanch for 45 seconds. Remove and plunge into a bowl of ice water. Drain and roughly chop. Set aside. In another pan, add and the olive oil and onions and cook for 2 minutes, then add the cherry tomatoes and continue cooking for 5 minutes. Add the wine, cover, and cook for 2 minutes then add mussels and water and cook until they begin to open, about 5 to 7 minutes. Add the rapini to the pan of muscles and cook for 2 minutes. Remove from heat, discard unopened mussels, add bacon, dill, chives, butter, lemon juice, to taste, salt, and pepper and serve with croutons on top.
[Name] Jerk Crab [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-22T21:35:00Z [Description] Make and share this Jerk Crab 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/33186/6kFAPyAmRJWYK35s5VI8_CCCDO212_Jerk-Crab_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Crab [Keywords] ["Caribbean", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "20", "8", "1", "1", "1", "2", "1", "1/4", "2", NA] [RecipeIngredientParts] ["canola oil", "fresh ginger", "fresh rosemary", "lime, juice of", "water", "butter", "fresh flat-leaf parsley", "celery leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.0 [FatContent] 10.1 [SaturatedFatContent] 2.1 [CholesterolContent] 245.9 [SodiumContent] 4813.7 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 105.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk seasoning, and rosemary. Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab. Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs. Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve.
[Name] Lentil and Goats Cheese Crostini [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-06-22T21:40:00Z [Description] Make and share this Lentil and Goats Cheese Crostini 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/bov13dFSAiPavLjUXN0O_CCCDO212_Lentil-And-Goat-Cheese-Crostini_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Lentil", "Beans", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "2", NA, "1", "1", "1", "2", "2", "1/4", NA, "4", "1/4", "1/4", "12", "1", "8", "1", "4"] [RecipeIngredientParts] ["garlic", "lentils", "bacon", "onion", "carrot", "celery", "red wine", "brown sugar", "olive oil", "cherry tomatoes", "olive oil", "pancetta", "butter", "swiss chard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.3 [FatContent] 46.8 [SaturatedFatContent] 6.9 [CholesterolContent] 1.7 [SodiumContent] 248.9 [CarbohydrateContent] 55.9 [FiberContent] 7.6 [SugarContent] 14.0 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.", "For the lentils:", "Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.", "For the wine sauce:", "Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.", "For the crostini:", "Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.", "For the poached tomatoes:", "Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.", "For the pancetta:", "Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.", "For the Swiss chard:", "Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.", "To assemble:", "Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.", "To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes." ]
[Name] Flank Steak Salad With Jalapeno Poppers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-22T21:46:00Z [Description] Make and share this Flank Steak Salad With Jalapeno Poppers recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/v34n3Z5JRiSAY78nyasn_CCCDO212_Flank-Steak-Salad-With-Jalapeno-Poppers_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Steak [Keywords] ["Peppers", "Vegetable", "Meat", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", NA, "1", "1", "2", "2", "2", "1", "1", "2", "2", "4", "1/4", "1/4", "1/4", "1", "1", "3/4", NA, NA] [RecipeIngredientParts] ["red onion", "cucumbers", "tomatoes", "avocados", "fresh cilantro leaves", "fresh mint leaves", "limes, juice of", "olive oil", "cheddar cheese", "monterey jack cheese", "gruyere cheese", "flour", "egg", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.5 [FatContent] 27.9 [SaturatedFatContent] 7.8 [CholesterolContent] 90.9 [SodiumContent] 132.1 [CarbohydrateContent] 32.4 [FiberContent] 7.1 [SugarContent] 4.8 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the steak salad:", "Rub the flank steak on both sides with salt and pepper. Heat the vegetable oil in a heavy skillet on high heat and cook the steak on one side for 5 minutes. Flip and cook on the other side for 5 more minutes for medium-rare. Keep warm.", "Meanwhile combine the red onion, cucumbers, tomatoes, avocados, cilantro, mint, lime juice, and olive oil in a bowl and mix well. Season the salad with salt, and pepper, to taste and set aside.", "For the jalapeno poppers:", "Heat oil in a deep fryer or a heavy-bottomed skillet to 350 degrees F.", "Carefully slice down the side of the peppers and remove the seeds. Set aside.", "In a bowl, combine all the grated cheeses, season with pepper, to taste and stuff the peppers.", "In a separate bowl, mix the flour, egg, and beer to form a batter.", "Dip the stuffed peppers in the batter and fry in a deep fryer or in a heavy skillet for about 5 minutes or until golden brown and crispy.", "Slice the flank steak. Pile the salad on a plate with slices of flank steak, and top with 1 popper, sliced in half." ]
[Name] Filet of Sole on Barley and Veg With Grainy Mustard Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-06-22T21:50:00Z [Description] Make and share this Filet of Sole on Barley and Veg With Grainy Mustard Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/UfjTUxEuSKaqvgzUygql_CCCDO213_Filet-Of-Sole-On-Barley-3_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "3", NA, "1", "1", "1", "1", "1", "1", "1/2", NA, "1", "2", "2", "2", "2", NA, "4", "2", NA] [RecipeIngredientParts] ["butter", "barley", "olive oil", "onion", "carrot", "zucchini", "celery", "garlic clove", "fresh chives", "shallot", "capers", "butter", "sole fillets", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.8 [FatContent] 25.8 [SaturatedFatContent] 11.1 [CholesterolContent] 111.5 [SodiumContent] 768.0 [CarbohydrateContent] 43.0 [FiberContent] 10.4 [SugarContent] 5.1 [ProteinContent] 28.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the barley and brunoise vegetables:", "In a medium saucepan, toast the barley in butter on medium heat, for about 5 minutes until it begins to brown. Add the stock, reduce the heat to low. Cover and cook for about 30 minutes or until barley is tender and liquid is absorbed. Season with salt and pepper. Keep warm.", "In a pan, saute the onion, carrot, red pepper, zucchini, celery, garlic, and chives in olive oil and butter for about 10 minutes, until golden brown. Combine the vegetables with the barley. Season with salt and pepper. Keep aside.", "For the mustard sauce:", "Add olive oil and saute the shallots for 1 minute. Add the capers, stock, and mustard. Continue cooking for 10 to 15 minutes, until reduced by 1/2. Add the butter and whisk until fully incorporated. Season with salt and pepper. Keep warm.", "For the sole filets:", "Preheat the oven to 350 degrees F.", "Put the sole fillets on a baking tray covered with parchment paper. Season with salt and pepper and a drizzle of olive oil. Cook in the oven for 5 minutes.", "When ready to serve, plate the barley with the sole filets, garnish with the sauce and chive." ]
[Name] Roasted Garlic Soup and Artichoke Croutons [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-06-22T21:55:00Z [Description] Make and share this Roasted Garlic Soup and Artichoke Croutons 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/wwXFbxgRzORKxAqaLP44_CCCDO213_Roasted-Garlic-Soup_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Artichoke [Keywords] ["Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "4", "2", NA, "4", "2", "3", "1", "1/4", "4", "2", NA] [RecipeIngredientParts] ["garlic", "olive oil", "flour", "fresh thyme", "artichokes", "lemons", "olive oil", "shallot", "fresh flat-leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 732.0 [FatContent] 41.7 [SaturatedFatContent] 6.3 [CholesterolContent] 7.2 [SodiumContent] 801.0 [CarbohydrateContent] 74.7 [FiberContent] 10.1 [SugarContent] 7.8 [ProteinContent] 20.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven at 350 degrees F. For the roasted garlic soup: In a small pan, pour the olive oil and place each half garlic head flat in the oil. Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic. Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes. Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper. To prepare the artichokes: Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart. Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft. Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife. Peel the stem of the artichoke using a paring knife. Scrape out the \"choke\" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections. Cook in boiling, salted, and lightly acidulated (with lemon juice] water until the hearts are tender, about 10 minutes. Drain. In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside. To assemble: Preheat the oven to broil. Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown. When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
[Name] Chocolate Raspberry Cake [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H22M [PrepTime] PT0S [TotalTime] PT2H22M [DatePublished] 2017-06-22T22:00:00Z [Description] Make and share this Chocolate Raspberry Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/a20ElNTGyG8w436reCtg_CCCDO213_Chocolate-Raspberry-Cake-1_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1/3", "1", "4", NA, "1 1/2", "1/4", "5", "1/4", NA, NA] [RecipeIngredientParts] ["eggs", "sugar", "fresh raspberries", "dark chocolate", "butter", "sugar", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.4 [FatContent] 35.5 [SaturatedFatContent] 18.7 [CholesterolContent] 392.3 [SodiumContent] 281.4 [CarbohydrateContent] 101.6 [FiberContent] 12.3 [SugarContent] 72.0 [ProteinContent] 22.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the chocolate cake batter: Preheat the oven at 350 degrees F. Butter 2 (9-inch round by 2-inch deep cake pans], and line the bottom with a round of parchment paper. Beat the 12 egg yolks with the sugar until thick and pale, about 3 minutes using a hand or stand mixer. Sift and fold in the cocoa using a spatula. Beat the egg whites until firm peaks form. Slowly add the egg whites to the chocolate mixture in 3 increments. Divide the batter evenly between the pans lined with parchment paper and bake in the middle of the oven for 20 minutes, or until it springs back with the touch of your fingers. Let cool slightly and unmold. Cool completely. For the raspberry filling: In a small saucepan, melt the raspberry jam, transfer to a bowl and add the fresh raspberries. Stir delicately to coat the raspberries with the jam. Keep aside. For the chocolate mousse: In a saucepan, bring the cream to a boil and remove from heat. Pour the hot cream on the chopped chocolate and let stand for 2 minutes. Whisk the ganache until smooth. Add the butter and let cool at room temperature for about 30 minutes. Beat the 5 egg whites to soft peaks. Add the sugar and continue beating until firm peaks form. Slowly add the meringue in 3 increments to the chocolate ganache. Keep the mixture in the refrigerator for 1 hour. To assemble the cake: Remove the parchment paper from the cake and invert one layer onto a plate. Spread half of the chocolate mousse and garnish with the reserved raspberry mixture. Place the second cake layer on top. Spread the remaining mousse and garnish with fresh raspberries. Top with chocolate shavings and sprinkle with powdered sugar.
[Name] Chicken and Rice Porridge (Dakjook) [AuthorId] 588188 [AuthorName] Mike Pellerin [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-23T05:02:00Z [Description] Make and share this Chicken and Rice Porridge (Dakjook) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2 1/2", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["rice", "bouillon cubes", "water", "yellow onions", "garlic clove", "bouillon", "black pepper", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.5 [FatContent] 8.5 [SaturatedFatContent] 2.3 [CholesterolContent] 52.5 [SodiumContent] 1934.0 [CarbohydrateContent] 46.5 [FiberContent] 1.4 [SugarContent] 3.7 [ProteinContent] 33.8 [RecipeServings] 1.0 [RecipeYield] 1 bowl [RecipeInstructions] Put your rice in a pot, and add water. About a 1/4 cup. Swirl the rice around while mixing with you fingers till the water becomes milky. Drain and do this till the rice runs clear. Assemble the dish, and bring to a boil. Reduce heat to Med-Low, and simmer 35-40 mins, stirring frequently. Add coocked chicken.
[Name] Tomato Bread (Bread Machine) [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-06-23T11:38:00Z [Description] Make and share this Tomato Bread (Bread Machine) recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3", "1/3", "2 3/4", "1/2", "1 1/2", "1 1/2", "2 1/2"] [RecipeIngredientParts] ["water", "tomato paste", "sun-dried tomato packed in oil", "bread flour", "whole wheat flour", "gluten", "salt", "bread machine yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.7 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 498.5 [CarbohydrateContent] 40.9 [FiberContent] 2.8 [SugarContent] 0.9 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on medium or dark and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
[Name] Best Ever Pecan Pie Bars [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-06-23T14:09:00Z [Description] Make and share this Best Ever Pecan Pie Bars 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/53/21/79/BrP9Klu3TE2uO3kOqfaI_Best%20Pecan%20Pie%20ars.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "6", "2", "1 1/2", "2 1/4", "1/4", "1/8", "1/2", "1/2", "1 1/2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "pure vanilla extract", "all-purpose flour", "baking powder", "kosher salt", "unsalted butter", "light corn syrup", "light brown sugar", "heavy cream", "pecans"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 562.2 [FatContent] 42.5 [SaturatedFatContent] 16.7 [CholesterolContent] 84.0 [SodiumContent] 44.2 [CarbohydrateContent] 45.0 [FiberContent] 2.9 [SugarContent] 25.6 [ProteinContent] 4.9 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°.", "For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes.", "Add the eggs and the vanilla and mix well.", "Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.", "Press the dough evenly into an ungreased 9\" x 13\" x 2\" baking sheet, making an edge around the edge like you would a pie crust . It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.", "For the topping, combine the butter, corn syrup, and brown sugar in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in heavy cream and pecans.", "Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve." ]
[Name] Pickled Onions [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-06-23T14:38:00Z [Description] Make and share this Pickled Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["sweet onions", "cider vinegar", "white sugar", "kosher salt", "coarse black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 394.9 [CarbohydrateContent] 41.1 [FiberContent] 1.3 [SugarContent] 36.7 [ProteinContent] 0.8 [RecipeServings] 6.0 [RecipeYield] 1 Quart [RecipeInstructions] ["Place all ingredients except onions into sauce pot over medium high heat. Bring just to a boil while stirring often.", "While cider is coming to a boil, peel onions and slice into rings. Separate each ring.", "When mixture comes to a boil remove from heat and add in onions. Stir and allow to sit for five minutes,or until onions have wilted down into vinegar some. Stir again and let sit for another five minutes.", "Place in container, cover, and refrigerate until well chilled and ready to serve. Serve as a side relish or a topping on pinto beans, cornbread, etc." ]
[Name] Chicken Poulet [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT50M [PrepTime] PT9H [TotalTime] PT9H50M [DatePublished] 2017-06-23T15:01:00Z [Description] Make and share this Chicken Poulet recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "4", "1/2", "2", "16", "1", "1", "1", NA] [RecipeIngredientParts] ["chicken breasts", "mayonnaise", "green onion", "eggs", "margarine", "chicken broth", "milk", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1075.1 [FatContent] 54.7 [SaturatedFatContent] 17.7 [CholesterolContent] 271.7 [SodiumContent] 3082.5 [CarbohydrateContent] 96.3 [FiberContent] 3.8 [SugarContent] 11.3 [ProteinContent] 47.0 [RecipeServings] 4.0 [RecipeYield] 1 Pan [RecipeInstructions] Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir. In separate bowl, combine shredded chicken, mayo, and onions. Stir well. Place ½ of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours. Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
[Name] Potato & Chorizo Breakfast Hash [AuthorId] 2001595149 [AuthorName] Giovanna [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-06-23T16:23:00Z [Description] Make and share this Potato & Chorizo Breakfast Hash recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "120", "2 -3", "1/2", NA, "2"] [RecipeIngredientParts] ["onion", "garlic clove", "chorizo sausage", "potatoes", "fresh flat-leaf parsley", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.8 [FatContent] 28.0 [SaturatedFatContent] 10.3 [CholesterolContent] 238.8 [SodiumContent] 828.0 [CarbohydrateContent] 46.2 [FiberContent] 6.0 [SugarContent] 5.0 [ProteinContent] 26.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180ºC/gas 4. Peel and finely chop the onion and garlic, chop the chorizo, dice up the cooked potato and pick and finely chop the parsley. Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft. Add the chorizo and fry for 2 to 3 minutes. Add the potatoes and cook for 5 minutes more, then crack the eggs on top. Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny. Sprinkle with sea salt, black pepper and the parsley, to serve.
[Name] Simple Crockpot Fiesta Chicken [AuthorId] 1767732 [AuthorName] Beifusar [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-06-23T16:23:00Z [Description] Make and share this Simple Crockpot Fiesta Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Beginner Cook [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "salsa", "corn", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.8 [FatContent] 18.0 [SaturatedFatContent] 5.0 [CholesterolContent] 85.0 [SodiumContent] 409.8 [CarbohydrateContent] 21.8 [FiberContent] 5.3 [SugarContent] 3.6 [ProteinContent] 26.9 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] place all ingredients in your crockpot set to 4 hours on high. . Once done cooking use forks to shred chicken. Strain liquid to cook rice, quinoa, or dried beans inches. put on tortillas, salad, or eat by itself.
[Name] Lemon Butter Radishy Potatoes [AuthorId] 186442 [AuthorName] IammenotyoU [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-23T16:24:00Z [Description] Make and share this Lemon Butter Radishy Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", NA, "1", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "radish", "unsalted butter", "lemon", "Dijon mustard", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 18.4 [SaturatedFatContent] 8.3 [CholesterolContent] 30.5 [SodiumContent] 53.3 [CarbohydrateContent] 5.1 [FiberContent] 2.0 [SugarContent] 2.8 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] heat the oven to 450°F. Cut the potatoes in quarters lengthwise and toss with 1/2 tablespoon olive oil in a large bowl, as well as a generous pinch of salt and pepper. Spread the potatoes on a large baking sheet and bake for 10 minutes or until barely tender. Meanwhile, trim the tops and bottoms of the radishes, and quarter them lengthwise. Toss the radishes in the bowl with another 1/2 tablespoon of olive oil and salt and pepper. When the potatoes are just beginning to get tender, spread the radishes on the baking sheet and toss to combine. Return the vegetables to the oven and roast for an additional 10 to 15 minutes or until the radishes are tender and juicy but not yet soft. While they are roasting, heat the butter in a small saucepan over medium heat for 4 to 6 minutes or until it melts and then browns. Remove from the heat and carefully whisk in the lemon juice, mustard, and maple syrup. When the vegetables are done, toss with the sauce and spread on a platter or in a bowl and garnish with mint if desired. Serve immediately.
[Name] Gluten Free Mexican Lasagna [AuthorId] 528197 [AuthorName] GirlyJu [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-06-23T16:24:00Z [Description] I made this last night from what we had on hand and it was so good I decided to record the recipe before I forgot what went into it! Inspired by some Mexican Ricotta I had on hand. This recipe is easily substitutable for what you have on hand, and easy to make vegetarian. Note: prep time includes time to roast peppers. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1", "3", "1", "1", "1/3", "1", "1 -2", NA, "1", "1", "1/2", "3", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "ground turkey", "rotel", "chopped tomato", "corn", "ricotta cheese", "egg", "salsa verde", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 609.6 [FatContent] 38.3 [SaturatedFatContent] 20.8 [CholesterolContent] 191.2 [SodiumContent] 1694.4 [CarbohydrateContent] 27.6 [FiberContent] 5.8 [SugarContent] 7.9 [ProteinContent] 42.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Lightly coat poblanos with oil. Roast peppers turning once, until charred, about 30 minutes. Remove from oven and tent foil over peppers to steam. Once cooled, remove skins and seeds. Slice jalapenos. Reduce oven to 350. In skillet, heat oil over med-high heat. Add onions, cook for about 5 minutes. Add garlic and cook for 1 more minute. Add jalapenos, turkey, rotel, tomatoes, seasoning and corn. Cook until turkey is browned. Salt and pepper to taste. In mixer, combine ricotta, egg and verde sauce until smooth. In glass casserole dish create three layers: First layer: add 1/3 of turkey mixture. Split poblanos so that they lay flat, layer 1/3 of poblanos over turkey in casserole. Spread half of the ricotta mixture over the poblanos. Top with 1/3 cheese. Second Layer: 1/3 turkey, 1/3 poblanos, the other half of the ricotta, then 1/3 cheese. Third Layer: 1/3 pablanos, 1/3 turkey mix then cheese mix. Top with jalepenos or cilantro (optional]. Cook uncovered in oven until cheese is melted and casserole is heated through, about 25 minutes. Important! Let sit 5-10 minutes before slicing to allow cheese to firm up.
[Name] Hamburger Delish [AuthorId] 1671995 [AuthorName] samt53_10089201 [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-06-23T16:24:00Z [Description] Comfort food. This dish can be made easier but won't be as flavorful as written. Try to avoid salt as there is plenty of sodium in the ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1671995/xUZDvjLYSeaVtmH42NzQ_hd.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Weeknight", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "27", "1/2", "1", "1/2", "1", "2", "3", "2", "1 1/2", "2"] [RecipeIngredientParts] ["frozen hash browns", "seasoning salt", "black pepper", "garlic powder", "lean ground beef", "onions", "fresh onion", "bacon", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.8 [FatContent] 51.6 [SaturatedFatContent] 20.7 [CholesterolContent] 100.1 [SodiumContent] 790.4 [CarbohydrateContent] 40.4 [FiberContent] 3.0 [SugarContent] 2.7 [ProteinContent] 32.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 12\" skillet to medium high, then add 3 T of the oil. Add hashbrowns, 1/2 t of black pepper, garlic powder, & (optional] seasoned salt. Cook until browned, 10-15 minutes. Put into a greased 9 x 9 casserole pan. Add final tablespoon of vegetable oil to skillet; cook hamburger & onions. When meat is about cooked through, add bacon. When ground beef is cooked, drain well & add Worcestershire sauce. Reduce heat to medium & add brown gravy. Simmer for 5 minutes, then fold in 1 cup of cheddar cheese. When melted, add to casserole pan. Top with remaining cup of cheddar cheese & cook in a preheated 375-degree oven for 15-20 minutes, or until bubbly & cheese is melted. Let stand 5-10 minutes.
[Name] Spicy Spice Spice Hamburglar Mash Up [AuthorId] 2001563074 [AuthorName] CpdChris [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-23T16:25:00Z [Description] Very easy to make but delicious and quick further use for hamburger meat as a meal. If you cant find the variety of lettuce i used(description below), cabbage leaves would suffice i suppose. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001563074/yMzKcveeRv6JgeahYpBc_IMG_1760.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["115", "500", "200", "100", "3/4", "1 1/4", "150", "1/2", "1/2", "8", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["instant mashed potatoes", "water", "milk", "hamburger", "cumin", "curry powder", "milk", "onion", "leek", "lettuce leaves", "margarine", "black pepper", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1257.9 [FatContent] 57.1 [SaturatedFatContent] 18.5 [CholesterolContent] 139.0 [SodiumContent] 861.2 [CarbohydrateContent] 137.8 [FiberContent] 16.6 [SugarContent] 10.8 [ProteinContent] 56.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Mix the Packet of Mashed Potato Mix using 500ml of water and 200ml of milk or however your instructions instruct or make fresh from potatoes. You will be using half. Save the rest for tomorrow's meal.", "Dice the onions and cut up the leak similarly.", "Cook the largehamburger (without bap], onions and leak in a frying pan with a little vegetable oil.", "Chop the cooked hamburger up and coat in the dijon mustard and put in fridge. Leave whilst you do the rest.", "Mix a further 150g milk with the cumin and curry powder in a measuring jug. It should take on a grey almost brown appearance as opposed to the traditional curry powder orangey yellow.", "Put the lettuce (the one i used is of the variety that looks like a traditional thin light leafed flowery variety but the leaves on tasting raw are powdery(dont mean loose] texture and slightly bitter and semi hard not traditional flower thin which came as a surprise when i pulled off a leaf] leafs in a very small pan and cook on heat with margerine and pepper to mix into an almost mush. Cook for approx 10 minutes, stirring to ensure the margerine covers and softens.", "Combine the hamburger pieces, with the leak and onion, and with the mashed potato and stir it together in a stovable casserole dish or similar. I have a low and wide variety with handles either side. Then add the curry cumin milk on top. Stir it inches A little of it will gather at the bottom of the dish.", "Cook this mix for approximately 15-20 minutes on low to medium heat, enough time to heat up nicely. Remember apart from mashed potato the rest all ready cooked.", "Plate this mixture and then spoon on the Cooked Lettuce mix.", "Serve. Serves 1 but double the mashed potato (ie used the full packet and mixed content] and use 2 hamburgers, will easily serve 2. Does not look great but it tastes delicious.", "Can add tomato ketchup to plate if so desire. Does not detract from it.", "Photo is approximately 2/3 of what is cooked. I had 1/3 first to try(yummy] and there is still half the unused mash for something to make tomorrow in the fridge. Enjoy- only a part time experimental cook here but am enjoying it." ]
[Name] Hoisin Chicken Lettuce Wraps [AuthorId] 546022 [AuthorName] One Happy Woman [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-24T17:04:00Z [Description] This is quick and easy and an adapted recipe from a copycat PF Chang recipe. It's also adaptable to your preferences. I prefer this with chicken thighs and grind them in my food processor - use pre-ground chicken or grind chicken breasts, if you like. I add black bean/garlic paste to the base recipe to tone down the sweetness of the Hoisin sauce. You could vary this by adding bamboo shoots and/or bean sprouts. The original recipe calls for adding salt and soy sauce; I don't think it's necessary, especially if you're sodium sensitive. Add more vinegar if you want more tang. If you don't have Sriracha sauce, add some Tabasco or other hot sauce. This also makes great leftovers - we have them hot or cold. [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1", "1", "1", NA, "1", "1", "3"] [RecipeIngredientParts] ["olive oil", "avocado oil", "onion", "garlic cloves", "water chestnuts", "hoisin sauce", "ground ginger", "sriracha sauce", "ground black pepper", "butter lettuce", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.5 [FatContent] 8.6 [SaturatedFatContent] 1.8 [CholesterolContent] 94.6 [SodiumContent] 369.5 [CarbohydrateContent] 26.4 [FiberContent] 3.6 [SugarContent] 8.9 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] 8 wraps [RecipeInstructions] To make the sauce, mix the hoisin, vinegar, black bean/garlic sauce, ginger and Sriracha sauce - taste the sauce and tweak it to your taste. At medium high heat, cook the ground chicken of choice until cooked, breaking it up as it cooks. Drain off any remaining liquid / fat. Add the chopped onion and after chestnuts and sauce to the pan and cook until onions are translucent. Add the chopped green onion now if you want them cooked or add them off the heat if you like them raw. Add ground black pepper to taste. Let the mixture cool to the touch. Scoop the mixture into lettuce leaves. Enjoy!
[Name] Meyer Lemon and Honey Panna Cotta [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H35M [PrepTime] PT0S [TotalTime] PT4H35M [DatePublished] 2017-06-24T20:29:00Z [Description] Make and share this Meyer Lemon and Honey Panna Cotta 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/dgqs2gTV2yxTDPCBwd6Q_CCCDO301_Meyer-Lemon-and-Honey-Panna-Cotta_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1/2", NA, "1/2", NA, "1", "2", "1", "3", NA] [RecipeIngredientParts] ["gelatin powder", "cold water", "milk", "vanilla bean", "meyer lemon zest", "honey", "lemon wedge", "powdered sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the panna cotta: Dissolve the gelatin powder in 1/4 cup/60 ml of cold water. Let it rest for 3 minutes. Put the milk and cream in a saucepan. Add the vanilla seeds and pod, lemon zest and honey (keep the lemon juice for the caramel]. Slowly bring to a boil. Add the gelatin and continue cooking until it's completely dissolved, about 2 minutes. Remove from heat and let zests infuse for 5 minutes. Strain through a fine sieve and divide into 4 glasses. Put it in the refrigerator and let sit for at least 4 hours. For the caramel: Heat the powdered sugar in a saucepan on low heat until it melts and turns into a golden color, about 5 minutes. Add in butter, lemon juice, and cream. Turn off the heat, and let it sit for 2 minutes. For serving: Serve the panna cotta with the lemon caramel sauce and supreme of Meyer lemon to garnish.
[Name] Panzanella Bread Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H45M [PrepTime] PT0S [TotalTime] PT2H45M [DatePublished] 2017-06-24T20:38:00Z [Description] This freshly prepared panzanella bread salad with garlic shrimp is a gourmet appetizer that will satisfy anyone! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Rxd6Q4H8QOGdIBCzcsOs_CCCDO301_Panzanella-Bread-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "4", "1/2", "12", NA, "1", "1/2", "8", "1", "3 -4", "1/2", "1", "15", NA, "1"] [RecipeIngredientParts] ["fresh basil", "olive oil", "cherry tomatoes", "red bell pepper", "red onion", "caper berries", "garlic clove", "tomatoes", "asparagus", "butter", "shrimp", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.2 [FatContent] 1.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 340.6 [CarbohydrateContent] 47.0 [FiberContent] 4.8 [SugarContent] 8.5 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven at 350 degrees F/200 degrees C. Place the sourdough bread on a parchment paper-lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 10 minutes or until the bread is golden brown. Meanwhile, in a bowl, mix together the dandelions, fresh basil, cherry tomatoes, roasted pepper, red onion, and caper berries. Keep aside in the refrigerator. Chop a garlic clove in half, and rub it on the bottom and sides of a large bowl. While the croutons are still hot, add them into the bowl to infuse the garlic flavor. Squeeze the tomato halves over the croutons to allow their juices to mix inches Once the tomatoes have been juiced, cut up the remainder of the tomatoes and toss in with the crouton mixture. Drizzle with olive oil and let it rest at room temperature for 2 hours for the bread to soak all the juices from the tomatoes and olive oil. In a pan on medium-high heat, saute the asparagus in butter for 2 minutes. Season with salt and pepper. Remove from the pan and toss it with the croutons. Add the shrimp to the same pan and saute in olive oil for 1 minute, on each side. Add the garlic. Season with salt and pepper. Combine the croutons and asparagus with the dandelion salad. For serving: Cut the burrata cheese on the serving plate, season with salt and pepper. Pile the panzanella salad and the garlic shrimp on top.
[Name] Chuck's Tzatziki [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-24T20:42:00Z [Description] Make and share this Chuck's Tzatziki 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/33186/7I84Q30tQtWce4zRxmuT_CCCDO301_Chucks-Tzatziki_s4x3.jpg.rend.hgtvcom.616.462%20(1).jpeg" [RecipeCategory] Sauces [Keywords] ["Greek", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, "2", "3", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["English cucumber", "salt", "garlic cloves", "olive oil", "dill", "chives", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 5.6 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 0.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a sieve set over a bowl, toss the diced cucumber and onions with 1 teaspoon salt. Let it drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. With flat-side of chef's knife, mash garlic with 1/2 teaspoon salt and make a paste. Add garlic paste to the yogurt mixture with olive oil, lemon juice, dill, and chive. Season with salt and pepper. Pat the chopped cucumber dry with paper towels, and add to the yogurt mixture. Keep the mixture refrigerated until ready to use and serve it with fried skate chicken, burgers or as a dip for veggies. Cook's Note: You can make your own thick yogurt by letting it sit overnight in paper towel over a sieve.
[Name] Roasted Beets and Red Chard Greens [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-24T20:45:00Z [Description] These perfectly roasted beets tossed in with juicy red chard greens is a delicious and easy side dish that anyone can whip up. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0Sw6u6vR6mXVw586QxkA_CCCDO301_Roasted-Beets-And-Red-Chard-Greens_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chard [Keywords] ["Greens", "Vegetable", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["red swiss chard", "beet", "olive oil", "shallot", "garlic clove", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash the beets and greens, leaving the skins on. Remove the greens close to the roots, take off the stems and tear the beet greens into 2-inch pieces. Put aside.", "Drop the beets in salted boiling water and let simmer until tender, for 25 minutes. Drain the water and let them cool in cold water. Peel by rubbing them with a rag. Put aside. You can also use a peeler.", "When the beets are done, heat the olive oil in a skillet over medium-low heat. Add the shallot, garlic and beets and cook for 5 minutes. Add the red chard and the beet greens and cook for 1 minute, until the greens wilt. Add the butter and a little water and season with salt and pepper. Keep warm and serve with fried skate." ]
[Name] Short Rib Ravioli and Creamy Mushroom Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT14H15M [PrepTime] PT0S [TotalTime] PT14H15M [DatePublished] 2017-06-24T20:54:00Z [Description] Make and share this Short Rib Ravioli and Creamy Mushroom Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Cws2M22GS2ciC8f2VbgI_CCCDO302_Short-Rib-Ravioli-and-Creamy-Mushroom-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Meat"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "5", "5", "4", "2", "2", "1", "1", "1", NA, "3", NA, "1", "2", "3 1/2", "6", "1", "1", "1", "2", "1", "2", "1", "2", "2", NA, NA, NA] [RecipeIngredientParts] ["red wine", "shallot", "garlic clove", "fresh thyme", "fresh rosemary", "ketchup", "honey", "carrot", "leek", "celery", "onions", "dried mushroom", "boiling water", "flour", "eggs", "olive oil", "salt", "herbs", "olive oil", "butter", "fresh mushrooms", "shallot", "fresh chives", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.5 [FatContent] 39.0 [SaturatedFatContent] 19.3 [CholesterolContent] 279.5 [SodiumContent] 589.1 [CarbohydrateContent] 81.8 [FiberContent] 4.2 [SugarContent] 13.2 [ProteinContent] 17.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the short ribs: Marinate the short ribs with wine, shallot, garlic and herbs overnight. Preheat the oven at 350 degrees F. Remove the ribs and keep the marinade for later. Sear the short ribs in a heavy saucepan on medium high or until golden brown on all sides and remove. Add the carrot, leek, celery in the saucepan and caramelize on high heat, then deglaze with the reserved marinade. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Season with salt and pepper. Cover and place in the oven for 3 hours or until the meat falls off the bone. Remove from oven, strain liquid and skim the fat. On medium heat, reduce the braising liquid by half, about 30 minutes. Keep aside for the creamy mushroom sauce. For the filling: Rehydrate the dried mushrooms in hot water for about 15 minutes and keep the liquid for the sauce. Place the onions in a saute pan and cook on low heat for about 30 minutes, until golden brown and caramelized, stirring on a regular basis. In another pan, saute the rehydrated mushrooms in olive oil and season with salt and pepper. Add the shredded short rib meat and caramelized onions. Season with salt and pepper. Keep aside. For the pasta dough: Place the flour on a table in a mound and make a well in the center. Put the eggs and salt into the well. Whisk the eggs together with a fork, and gently incorporate the flour into the egg mixture a little at a time. Using your hands, bring the mixture together to form a ball. Knead the pasta dough, about 5 minutes. Put the dough in a bowl with olive oil. Cover with plastic wrap and let rest for 15 minutes until ready to roll your fresh pasta. The pasta can be used right away or will keep in the refrigerator for up to a week. Cut the pasta dough into 4 equal sections. Flatten one of the dough balls with the palm of your hand until it's about 1/2-inch thick and no wider than the slot of the pasta machine. If you don't have a pasta machine, a rolling pin will work fine but make sure to roll the dough thin enough. Adjust the slot of the pasta machine to its widest setting (usually number 7]. Turn the handle while feeding the dough through the slot. Gently hold the flattened dough as it comes out of the pasta machine, but don't pull on it. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. As you make the slot smaller, your sheet of dough will become longer. Try to gently hold the dough as it exits the pasta machine so it doesn't tear. Continue passing the dough through the machine until it's about a 1/16-inch thick or number 2 on the pasta machine. For the ravioli: Using 2 spoons, place about 1 tablespoon of filling into each pocket. Leave 2-inches in between each of them. Brush the edges of the pasta with water. This will help the ravioli to seal tightly when boiled. Place another sheet of pasta over the ravioli filling. Press out any air to form a seal around each ravioli. Using a cookie cutter to cut desired shape. Place the raviolis in a single layer on a parchment-lined baking sheet to prevent from sticking. At this point, if you want to freeze the ravioli for later, place the entire baking sheet into the freezer. Once the ravioli have frozen, you can remove the pasta and place them in resealable bags. For the sauce: In a pan on medium heat, saute the shallots and fresh mushrooms in olive oil and butter until golden brown. Season with salt and pepper. Add reserved short rib braising liquid and water from the rehydrated mushrooms. Continue cooking until quantity is reduced by half, about 15 minutes. Add the cream and let simmer until thickened, about 10 minutes. For serving: Cook the ravioli in salted boiling water for 2 to 3 minutes or until the ravioli floats. Serve 3 to 4 raviolis per person, add the mushroom sauce and garnish with grated Parmesan cheese and chopped chives. Cook's Notes: A pasta machine is great for rolling and cutting the dough. They are inexpensive and can be found at major kitchen stores or online. You can also stuff the ravioli with ground meat or ricotta cheese.
[Name] Grilled Sardines, Olive Pesto and Cauliflower Puree [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT26M [PrepTime] PT0S [TotalTime] PT26M [DatePublished] 2017-06-24T21:01:00Z [Description] Make and share this Grilled Sardines, Olive Pesto and Cauliflower Puree 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/33186/48kK1d2qTpWyEM9pkR9O_CCCDO302_Grilled-Sardines-Olive-Pesto-And-Cauliflower-Puree_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Cauliflower", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "2", "2", "1/2", "1/2", "1/2", NA, "12", "2", NA, NA] [RecipeIngredientParts] ["cauliflower", "butter", "green olives", "fresh basil", "fresh flat-leaf parsley", "parmesan cheese", "olive oil", "sardine fillets", "olive oil", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.0 [FatContent] 58.0 [SaturatedFatContent] 12.0 [CholesterolContent] 26.3 [SodiumContent] 885.5 [CarbohydrateContent] 15.2 [FiberContent] 7.3 [SugarContent] 4.3 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] You can replace sardines with smelt, herring or mackerel. For the cauliflower puree: Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm. For the pesto: In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use. For the grilled sardines: In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm. For the serving: Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve. Cook's Note: You can replace sardines with smelt, herring or mackerel.
[Name] Caramel Balsamic Swirl Ice Cream [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H25M [PrepTime] PT0S [TotalTime] PT4H25M [DatePublished] 2017-06-24T21:05:00Z [Description] This is an invigorating and sweet dessert that will leave you wanting seconds. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/shqLTeSWRwen6lLZmfeE_CCCDO302_Caramel-Balsamic-Swirl-Ice-Cream_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Berries", "Fruit", "Easy"] [RecipeIngredientQuantities] [NA, "1", "6", "1", "1", "2", NA] [RecipeIngredientParts] ["vanilla bean", "sugar", "olive oil", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.3 [FatContent] 40.1 [SaturatedFatContent] 6.4 [CholesterolContent] 166.0 [SodiumContent] 27.9 [CarbohydrateContent] 48.4 [FiberContent] 0.0 [SugarContent] 46.1 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Warm half of the cream with the scraped vanilla bean in a small saucepan on medium heat for about 2 minutes. Keep aside. Meanwhile, whisk together the egg yolks and the sugar in a bowl until the color becomes light and pale, about 2 minutes. Remove the vanilla pod and pour the warm cream over the egg mixture while constantly stirring. Reheat the mixture on low heat stirring constantly until it thickens and coats the back of a spoon, about 3 minutes. Remove from heat and let cool to room temperature. Meanwhile, in a medium saucepan on medium heat, reduce by half the balsamic vinegar, about 10 minutes. Let it cool to room temperature. Once your custard is cool, whip the remaining cream and fold it in with the custard mixture using a wooden spoon. Add the olive oil and fold in everything together. Drizzle 3/4 of the reduced balsamic vinegar in the cream mixture and use a fork to make swirl patterns. Pour the mixture in a stainless steel container and drizzle the leftover of the balsamic on top. Put in the freezer until firm, a minimum of 4 hours. For serving: Scoop into nice bowls and serve with fresh berries.
[Name] Fried Calamari [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H40M [PrepTime] PT0S [TotalTime] PT4H40M [DatePublished] 2017-06-24T21:09:00Z [Description] Make and share this Fried Calamari 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/HlVEP5mcRpy1SdzIzd54_CCCDO303_Fried-Calamari_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Squid [Keywords] ["No Shell Fish", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", NA, "1", "1", "3", NA, NA, NA, "1", "1", "1", "1", "2", "1/4", "1", "3", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["milk", "flour", "sweet paprika", "cayenne pepper", "eggs", "lemon wedge", "olive oil", "shallot", "garlic clove", "tomato paste", "anchovy fillets", "black olives", "capers", "tomatoes", "fresh parsley", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 14.1 [SaturatedFatContent] 4.9 [CholesterolContent] 246.5 [SodiumContent] 401.2 [CarbohydrateContent] 62.5 [FiberContent] 3.8 [SugarContent] 3.7 [ProteinContent] 23.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Clean the calamari and cut the bodies into thick rings, reserving the tentacles separately.", "Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until it thickens. Add the garlic hot sauce. Add the calamari and soak in the buttermilk for up to 4 hours.", "In a bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and cayenne. Beat the eggs in another bowl.", "Remove the calamari from the buttermilk and drain. Dip into the beaten egg, and then the flour mixture.", "Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360 degrees F, or set a deep fryer to 360 degrees F. Fry the calamari, in batches, until brown and crispy, about 4 minutes. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper. Serve with the Puttanesca Dipping Sauce and lemon wedges.", "Puttanesca Dipping Sauce:", "Heat the olive oil in a saucepan over medium heat. Add the shallot and saute for 2 minutes. Add the garlic, tomato paste, anchovies, olives, capers and tomatoes. Saute for another 5 minutes. Season with salt, pepper and chile flakes. (Add a little water if it's too thick.] Stir in the parsley and lemon zest." ]
[Name] Ginger Rum Shandy [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-24T21:13:00Z [Description] Make and share this Ginger Rum Shandy 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/gFA3kyEWR0ehEsWqPVjG_CCCDO303_Ginger-Rum-Shandy_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Apple", "Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", NA, "4", "1", "1/4", "2", NA, NA] [RecipeIngredientParts] ["ginger", "sugar", "spiced rum", "lime", "wheat beer", "apple", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 789.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 50.0 [CarbohydrateContent] 96.3 [FiberContent] 0.5 [SugarContent] 51.7 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, combine the ginger, sugar and 1 cup water over medium-high heat. Let boil, and then reduce to medium until the liquid becomes syrupy, 15 to 20 minutes. Remove, strain and cool. Using a martini shaker to mix each drink, add ice, 1 ounce rum, 1 tablespoon ginger syrup, the juice of 1 lime quarter and 1 tablespoon apple juice. Shake well, pour into a rock glass, top with 1/2 cup beer and garnish with a thin slice of apple and freshly grated ginger.
[Name] Chuck's Super Burgers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-06-24T21:17:00Z [Description] Make and share this Chuck's Super Burgers 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/53/21/98/VSJ9utGLTr2BhFoe88Jk_CC-chuck-hughes_chucks-super-burgers-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Veal", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/2", "1", "1", "1", NA, "6", "2", "6", "1/2", "1", NA, "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "honey", "garlic clove", "scallion", "bacon", "onions", "iceberg lettuce", "tomatoes", "ground beef", "onion", "garlic clove", "Worcestershire sauce", "capers", "raclette cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 786.8 [FatContent] 40.4 [SaturatedFatContent] 15.1 [CholesterolContent] 188.4 [SodiumContent] 716.2 [CarbohydrateContent] 51.0 [FiberContent] 4.5 [SugarContent] 15.8 [ProteinContent] 53.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the ranch dressing: In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside. For the toppings: Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes. Preheat the oven to 350 degrees F. For the patties: Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty. In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings. Cook's Note: The ranch dressing keeps in the refrigerator for 3 days in an airtight container.
[Name] Scalloped Potatoes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-06-24T21:22:00Z [Description] Make and share this Scalloped Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/QrRSfDsBSFiTG02elPUV_CCCDO304_Scalloped-Potatoes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Cheese", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1/2", "2", "2", "2", "2", "2", NA] [RecipeIngredientParts] ["heavy cream", "chives", "yukon gold potatoes", "onions", "garlic cloves", "olive oil", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 775.5 [FatContent] 67.3 [SaturatedFatContent] 39.7 [CholesterolContent] 227.6 [SodiumContent] 102.5 [CarbohydrateContent] 40.1 [FiberContent] 3.7 [SugarContent] 3.7 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.", "Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.", "In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.", "Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown." ]
[Name] Cheddar Biscuits [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-24T21:26:00Z [Description] Make and share this Cheddar Biscuits 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/33186/6D3sCVvaTY2nuNI4muWS_CCCDO304_Cheddar-Biscuits_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breads [Keywords] ["Cheese", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "2", "2", "2/3", "1 3/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "cayenne", "sharp cheddar cheese", "butter", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.6 [FatContent] 17.2 [SaturatedFatContent] 10.7 [CholesterolContent] 48.3 [SodiumContent] 426.9 [CarbohydrateContent] 31.6 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 12-15 biscuits [RecipeInstructions] Preheat the oven to 450 degrees F. In a large bowl, mix together flour, baking powder, sugar, cayenne, salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix. Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough. On a lightly floured surface, flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork] until it is all used. Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm.
[Name] Popcorn Rock Shrimp With Spicy Honey [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-24T21:30:00Z [Description] Make and share this Popcorn Rock Shrimp With Spicy Honey 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/VikkJHk1S8WzApjh0ace_CCCDO304_Popcorn-Rock-Shrimp-With-Spicy-Honey_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Healthy [Keywords] ["Spicy", "Sweet", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", NA, NA, "2", "1/2", NA, "4", "2", NA] [RecipeIngredientParts] ["honey", "garlic clove", "peppercorn", "sea salt", "cornstarch", "flour", "eggs", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 538.6 [FatContent] 5.2 [SaturatedFatContent] 1.3 [CholesterolContent] 314.4 [SodiumContent] 932.1 [CarbohydrateContent] 97.4 [FiberContent] 2.0 [SugarContent] 46.8 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside. For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F. In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper. Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges.
[Name] Sauteed Leeks [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-24T21:34:00Z [Description] Make and share this Sauteed 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/cI6fWoq5Scyt8oFBYjrN_CCCDO304_Sauteed-Leeks_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Onions [Keywords] ["Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "10", "10", "4", "4", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "leeks", "peppercorns", "fresh rosemary", "fresh thyme", "water", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.7 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 31.0 [CarbohydrateContent] 21.1 [FiberContent] 2.7 [SugarContent] 5.8 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large cast iron pan on medium heat, heat olive oil and add leeks, peppercorn, rosemary, thyme, and a pinch of salt. Cook for 5 minutes, until caramelized. Add water, zest and juice of one lemon and continue cooking for 5 minutes. Season with salt and pepper. Keep warm.
[Name] Apple Butter Glazed Ham [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT6H40M [PrepTime] PT0S [TotalTime] PT6H40M [DatePublished] 2017-06-24T21:38:00Z [Description] This deliciously sweet apple butter and honey glazed ham is so delectable you'll want it for dessert too! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/ckpSdoUpSVuuLG0eRLdU_CCCDO304_Apple-Butter-Glazed-Ham_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Ham", "Pork", "Apple", "Fruit", "Meat", "Healthy", "Roast", "Oven"] [RecipeIngredientQuantities] ["5", "4", "2", "1", "1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/4", "4"] [RecipeIngredientParts] ["apples", "brown sugar", "ground cinnamon", "nutmeg", "ham", "carrot", "celery", "leek", "onion", "head of garlic", "apple butter", "honey", "Dijon mustard", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1463.7 [FatContent] 33.9 [SaturatedFatContent] 11.1 [CholesterolContent] 295.4 [SodiumContent] 8746.0 [CarbohydrateContent] 161.9 [FiberContent] 11.7 [SugarContent] 138.3 [ProteinContent] 129.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the apple butter: In a large stockpot, combine the apples with the apple juice. Cook on low heat until the apples are tender, about 45 minutes. Remove from heat and pass through a fine sieve. Pour the puree back in the stockpot. Bring to a simmer and add the brown sugar, cinnamon, nutmeg, and lemon juice. Cook on low heat for about 1 1/2 hours until it's reduced by half and thickens up, stirring regularly and skimming the surface if necessary. Remove from heat and let cool. For the ham: Put the ham, carrot, celery, leek, onion, and garlic in a large stockpot and cover with water. Bring to a boil and let simmer for 2 hours. Drain and place into a roasting pan. Preheat the oven at 350 degrees F. In a bowl, combine the apple butter, honey, and Dijon mustard. Peel off the skin of the ham and brush it with apple butter mixture. Pour the water in the bottom of the pan. Place in the oven and cook for 1 1/2 hours, making sure to baste it with the sauce every 15 minutes during cooking process. Remove the ham from the grill and let sit for 10 minutes before carving. Cook's Note: The apple butter is great on its own, with ice cream, yogurt or for breakfast.
[Name] Deep Fried Stuffed Olives [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-06-24T21:45:00Z [Description] These scrumptious deep fried stuffed olives are a bar snack that can't be beat. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/gbSBmg3YQrOYba9n0AQT_CCCDO305_Deep-Fried-Stuffed-Olives_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Veal [Keywords] ["Cheese", "Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] ["24", "1/2", "1", "2", "1", NA, "2", "1", "1", NA, "1/2", "1/4", "1/4", "2", "1", "1/4"] [RecipeIngredientParts] ["green olives", "flour", "eggs", "olive oil", "unsalted butter", "shallot", "parmesan cheese", "fresh parsley", "egg", "gorgonzola"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.2 [FatContent] 13.8 [SaturatedFatContent] 3.7 [CholesterolContent] 45.8 [SodiumContent] 148.8 [CarbohydrateContent] 6.5 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 24 olives [RecipeInstructions] For the olives: Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel. For the stuffings: In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes. Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside. To assemble: Starting from the end (opposite the hole on top], cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl. Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese. Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside. Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm. Cook's Notes: You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture. For a vegetarian version, try chickpea in puree, basil, olive oil and lemon or orange zests.
[Name] Chuck's Crab Cakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-24T21:50:00Z [Description] You're sure to impress with these easy crab cakes served with a side of spicy mayo. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BpeMHzukSzMkg0CBHT46_CCCDO305H_Chucks-Crab-Cakes-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Crab", "Spicy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "16", "1", "1", "1", "1", "1", "2", NA, "1", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["mayonnaise", "fresh chives", "Dijon mustard", "lemon, zest of", "egg", "canola oil", "egg", "Dijon mustard", "red wine vinegar", "canola oil", "sriracha sauce", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.8 [FatContent] 60.3 [SaturatedFatContent] 4.9 [CholesterolContent] 82.2 [SodiumContent] 1114.7 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 17.8 [RecipeServings] nan [RecipeYield] 8 crab cakes [RecipeInstructions] Preheat the oven to 350 degrees F. For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes. For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper. When ready to serve, garnish the crab cakes with a dollop of spicy mayo. Cook's Note: You can do a plain mayo (without the Sriracha] and keep it for other use. The mayonnaise will keep in the refrigerator for about a week.
[Name] BLT Caesar [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H35M [PrepTime] PT0S [TotalTime] PT2H35M [DatePublished] 2017-06-24T21:56:00Z [Description] The BLT Caesar is an ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IeLI2WjKTQoWwgXukcw5_CCCDO305H_BLT-Caesar-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Ham", "Pork", "Greens", "Vegetable", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", NA, NA, "2", "2", NA, NA, "1", NA] [RecipeIngredientParts] ["prosciutto", "salt", "peppercorn", "iceberg lettuce", "lemon juice", "tomato juice", "vodka", "Worcestershire sauce", "horseradish", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2097.6 [CarbohydrateContent] 10.9 [FiberContent] 2.5 [SugarContent] 7.6 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the prosciutto rim: Preheat the oven to 350 degrees F. On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside. Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns. For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use. For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.
[Name] Ballpark Pretzels [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2017-06-24T22:02:00Z [Description] These yummy Ballpark Pretzels are just as much fun to bake as they are to eat! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Eu0NEgKcQQmUDfw3OuFm_CCCDO305_Ballpark-Pretzels_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Breads", "Cheese", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "3", "2", NA, "2/3", "2", NA, NA, "1", "2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["warm water", "sugar", "kosher salt", "active dry yeast", "flour", "butter", "baking soda", "water", "coarse sea salt", "beer", "sharp cheddar cheese", "flour", "cream cheese", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 422.8 [FatContent] 22.7 [SaturatedFatContent] 13.5 [CholesterolContent] 69.2 [SodiumContent] 5990.4 [CarbohydrateContent] 40.2 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] 8 large pretzels [RecipeInstructions] Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the dry yeast on top. Let sit until the mixture begins to foam, about 5 minutes. Add the flour and butter. Next, using the dough hook attachment, mix on low speed until it's well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. (Kneading the dough can also be done by hand.]. Remove the dough from the bowl, clean the bowl and then oil with vegetable oil. Return the dough to the bowl, cover with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour. Line a baking tray with parchment paper and lightly brush with vegetable oil. Set aside. When the dough is ready, lightly flour your working surface and divide the dough into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope and, holding the ends, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place the pretzels on the baking tray and leave it at room temperature for 1 hour. This dries out the surface and makes them easier to handle. Preheat the oven to 450 degrees F. In an 8-quart saucepan or roasting pan, bring 10 cups water to a boil. Cut the heat and slowly add the baking soda to prevent from overflowing. Bring it back to a boil and add the pretzels to the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula and put it back on the baking tray. This step will create a shiny, brown crunchy pretzel shell. Beat the egg yolk s with 1 tablespoons water and brush the top of each pretzel. Sprinkle with coarse salt. Bake until dark golden brown, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving with the Super Cheesy Sauce. Super Cheesy Sauce: For the cheesy sauce, in a saucepan over medium heat, bring the beer to a simmer. In a bowl, mix the cheese with the flour. Add the cheese mixture to the beer with the remaining ingredients. Stir until all the cheese has melted and the texture is smooth, about 5 minutes. Keep warm until ready to serve. Cook's Notes: For a different taste, instead of coarse salt, use sesame seeds, poppy seeds, Parmesan or cinnamon sugar. To get the shiny brown crunchy shell, it's important to cook in boiling soda water for 30 seconds. Cooking it too long will make the pretzel too chewy. Also, allow enough time to rise at room temperature, or else they will rise too much in the oven. This sauce is good on anything: broccoli, tacos, burgers -- the list is endless!
[Name] Balsamic-Molasses Corned Beef [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-06-25T01:12:00Z [Description] Make and share this Balsamic-Molasses Corned Beef recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "1", "1/2"] [RecipeIngredientParts] ["corned beef", "dark molasses", "Worcestershire sauce", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.6 [FatContent] 43.1 [SaturatedFatContent] 14.4 [CholesterolContent] 222.5 [SodiumContent] 2599.9 [CarbohydrateContent] 10.1 [FiberContent] 0.0 [SugarContent] 6.7 [ProteinContent] 41.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Use a 6 quart slow cooker. Trim away any excess fat. Rinse the meat under cold running water to wash away salt. In a small mixing bowl, combine the contents of the seasoning packet with the molasses, vinegar, Worcestershire sauce, and red pepper flakes. Spread this sauce evenly over all sides of the meat. Place the meat in the insert, and cover. Cook on LOW for 8-10 hours or on HIGH for 5-6 hours.
[Name] Quick Scalloped Potatoes and Ham [AuthorId] 1036428 [AuthorName] Cindi F. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-06-25T13:12:00Z [Description] Make and share this Quick Scalloped Potatoes and Ham recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", NA, "1 -2"] [RecipeIngredientParts] ["ham steak", "russet potatoes", "seasoning salt", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.3 [FatContent] 8.6 [SaturatedFatContent] 3.8 [CholesterolContent] 41.3 [SodiumContent] 1554.5 [CarbohydrateContent] 47.3 [FiberContent] 5.2 [SugarContent] 4.2 [ProteinContent] 18.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Combine the three soups (NO water!] in a large measuring cup and blend together well.", "In a buttered 13\"x9\"x2\" pan, layer 1/3rd of the potato slices. Sprinkle with seasoning of your choice, 1/3 of the ham cubes and then 1/3rd of the soup mixture.", "Layer 2 more times.", "Dot top of casserole with butter and bake, covered, for 1- 1 1/2 hours at 350 degrees F.", "Can remove cover for the last 20 minutes to let the casserole brown nicely.", "Check for doneness when the potatoes are easily pierced with a fork." ]
[Name] Veal Stock [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT12H15M [PrepTime] PT0S [TotalTime] PT12H15M [DatePublished] 2017-06-25T17:21:00Z [Description] Make and share this Veal Stock recipe from Food.com. [Images] character(0) [RecipeCategory] Stocks [Keywords] ["Veal", "Meat", "Roast", "Oven"] [RecipeIngredientQuantities] ["8", "3", "1", "4", "4", "3", "2", "1", "4", "4", "4", NA, "1", NA] [RecipeIngredientParts] ["canola oil", "tomato paste", "carrots", "celery ribs", "onions", "leeks", "head of garlic", "fresh thyme sprigs", "rosemary sprigs", "parsley sprigs", "water", "black peppercorns", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.7 [FatContent] 11.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 120.3 [CarbohydrateContent] 25.7 [FiberContent] 5.5 [SugarContent] 9.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["Preheat the oven to 450 degrees F.", "In a roasting pan, arrange the veal bones in a single layer, then drizzle with oil and season with salt and pepper. Roast the bones in the lower part of the oven, flip after 20 to 30 minutes and remove from the oven after 40 minutes to 1 hour, when the bones are golden brown.", "Smear the tomato paste over the bones with a spoon. Add the carrots, celery, onion, leeks, and garlic. Return to oven and roast for 1 additional hour.", "Into a large stockpot, add the roasted bones, roasted vegetables, thyme, rosemary, and parsley and 16 cups of water. Discard fat from roasting pan. Place roasting pan directly onto stovetop and heat on medium for 1 minute. Remove from heat and immediately add 1/2 cup to 1 cup of water to the roasting pan, scraping up the brown bits. Add the deglazed liquid to the stockpot. Bring the liquid to a tremble (190 degrees F], and simmer for 8 hours, skimming and discarding the froth frequently during the first hour.", "Pour the stock in batches through a large fine sieve and discard the solids. Skim off the fat. (Alternatively, cool the stock, uncovered, and chill, covered. Scrape away and discard congealed fat from the chilled stock.] Gently simmer the stock, skimming the froth occasionally, until it is reduced to about 4 cups, about 1 hour. Before storing the stock cool it completely, about 1 hour, uncovered. Stock keeps, 1 week when covered and chilled or, 3 months when frozen in airtight containers,.", "When roasting the bones, you'll know it's time to add the vegetables when they're an irresistible golden brown color, almost caramelized by the glistening fat. You can't get any better than that!", "Cook's Notes:", "If desired, pour the cooled stock into ice-cube trays and freeze. Frozen cubes keep 3 months in heavy-duty resealable plastic bags.", "Stocks are key to any restaurant as they are the base of so many recipes. When you go to cooking school, learning how to make stocks is one of the first things you do. Although this might seem laborious when you can just go to the grocery store and get one out of a box, there is nothing better than a homemade stock to add that extra depth to anything you might be making, whether it's a soup, a sauce, a braise or a roast. Just pick a rainy day when you have some stuff to do around the house, get your ingredients and go for it! You won't regret it. The best part about this is that you can freeze it in containers and use it for up to three months. Time very well spent. Not to say that grocery store stocks are bad, they do the job and if you really don't have the time, it's a great alternative." ]
[Name] Lamb Stuffed Cabbage Rolls [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H50M [PrepTime] PT0S [TotalTime] PT1H50M [DatePublished] 2017-06-25T17:27:00Z [Description] You'll love this twist on the Eastern European classic cabbage rolls-stuffed with perfectly seasoned ground lamb and a hearty sauce. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/mgge7Y18QfGKdenlwRRk_CCCDO306_Lamb-Stuffed-Cabbage-Roll_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Lamb/Sheep", "Vegetable", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1", "1/2", "1", "1", NA, "2", "1", NA, "2", "1/2", "3", "4", NA, NA, "1"] [RecipeIngredientParts] ["savoy cabbage", "lean lamb", "onion", "egg", "fresh cilantro", "fresh ginger", "red chili pepper", "garlic clove", "olive oil", "onion", "savoy cabbage", "garlic cloves", "fresh ginger", "tomatoes", "sour cream", "Greek feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.9 [FatContent] 10.7 [SaturatedFatContent] 3.0 [CholesterolContent] 79.5 [SodiumContent] 140.2 [CarbohydrateContent] 13.5 [FiberContent] 1.9 [SugarContent] 4.2 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cabbage rolls: Core the head of cabbage and boil in salted water until soft, about 5 minutes. Transfer to an ice-cold bowl of water to stop cooking. Remove from ice water, separate the green leaves and set aside for the rolls. Thinly slice the remaining cabbage and set aside for the sauce. In a large bowl, combine the minced lamb, onion, breadcrumbs, egg, cilantro, ginger, chile pepper, garlic, salt, and pepper. Mix well, season, cover, and keep in the refrigerator until ready to use. Preheat the oven to 350 degrees F. Remove any thick veins from the cabbage leaves with a sharp knife. Place 1 cabbage leaf on a cutting board, add 2 tablespoons of the filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks if necessary. Repeat with other leaves. Transfer the stuffed rolls into a 13 by 9-inch oven-safe dish. Keep in the refrigerator until ready to cook. For the sauce: In a saucepan, heat the olive oil. Add onions and reserved sliced cabbage and saute until caramelized, about 10 minutes. Add garlic and ginger, continue to cook for a minute over low heat. Add the tomatoes and veal stock. Season with salt and pepper. Simmer until the sauce thickens, about 15 minutes. Pour the sauce over the cabbage rolls and cook in the oven for 50 minutes. For serving: Plate 2 cabbage rolls per person, and a ladle of sauce. Garnish with crumbled feta. Serve with the roasted potatoes and chive sour cream.
[Name] Bacon Roasted Potatoes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-25T17:31:00Z [Description] These are the tastiest roasted potatoes ever with bacon bits and rosemary. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/aYzhojxQl6Nf4bNTfD1L_CCCDO306_Bacon-Roasted-Potatoes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Potato", "Vegetable", "Meat", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "2", NA] [RecipeIngredientParts] ["fingerling potato", "bacon", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.1 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 8.2 [SodiumContent] 109.0 [CarbohydrateContent] 9.0 [FiberContent] 1.4 [SugarContent] 0.7 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Wash the potatoes and boil them until just tender, 10 to 15 minutes. Cut in half. Meanwhile, in a pan, cook the bacon until crispy. Drain the potatoes and place them in an oven-safe pan with the bacon, bacon fat, and rosemary sprigs. Season with salt and pepper. Bake in the oven for about 20 to 25 minutes, remember to stir the pan once or twice so that the potatoes are evenly browned and the bacon fat completely coats the potatoes.
[Name] Cherry Cola Float [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-06-25T17:38:00Z [Description] This recipe for a super sweet drink with homemade cherry syrup is a treat for kids and grown-ups alike. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/TW4CQkrQwaUp1pWduaF3_CCCDO306_Cherry-Cola-Float_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Beverages", "Dessert", "Cherries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", NA] [RecipeIngredientParts] ["fresh cherries", "sugar", "water", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 137.1 [FiberContent] 1.6 [SugarContent] 132.9 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pit all cherries, leaving a few whole for garnish. In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator. For serving: In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries. Cook's Note: For a drink, remove the vanilla ice cream and add a splash of spiced rum.
[Name] Pork Belly and Scallop Starter With Coffee Glaze [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H50M [PrepTime] PT0S [TotalTime] PT3H50M [DatePublished] 2017-06-25T17:43:00Z [Description] Slow-braised pork belly is paired perfectly with a delicate scallop drizzled with a thick coffee glaze. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/blE29Gd9TuC2ZKlZxdAb_CCCDO307_Pork-Belly-And-Scallop-Starter-With-Coffee-Glaze_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", NA, "1/4", "1", "1", "1", "1", "2", "1", "4", "1", "4", NA, NA, "1", "1"] [RecipeIngredientParts] ["carrot", "celery", "onion", "fennel bulb", "fresh thyme", "black peppercorns", "scallops", "black coffee", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1391.0 [FatContent] 134.4 [SaturatedFatContent] 45.8 [CholesterolContent] 167.2 [SodiumContent] 184.4 [CarbohydrateContent] 20.9 [FiberContent] 3.2 [SugarContent] 12.3 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "For the pork belly:", "Season the pork belly with salt and pepper. On medium-high heat, in half the oil, sear the meat in an oven-proof casserole dish on all sides, about 5 minutes. Add the carrots, celery, onion, fennel, thyme, and peppercorns and continue cooking for another 5 minutes, or until caramelized. Add the veal stock and hard cider. Cover the casserole dish with a lid, or securely with tin foil, and braise the pork belly in the oven for 3 hours, until tender. Remove the pork belly from the oven and set aside on an aluminum-foil covered plate. Strain the leftover liquid with a large sieve over a stockpot, discard the vegetables and skim the excess fat from the braising liquid. Heat a pan on high heat and add the remaining 2 tablespoons oil. Cut the pork belly into 4 equal pieces and sear on all sides until crispy, about 3 minutes. Remove from pan and keep warm. Before this step, reduce the glaze.", "For the glaze:", "Start by reducing the braising liquid by half for about 15 minutes on medium-high heat. Add the coffee and honey and continue cooking for about 5 minutes, until it thickens. You will know the sauce is done when it coats the back of a spoon. Set aside. For the scallops: Season the scallops with salt and pepper. In the same hot pan as the pork belly, sear the scallops on both sides for about 1 minute.", "For serving:", "Drizzle the coffee glaze over the pork belly. Top with a scallop. Season with sea salt and serve." ]
[Name] Black Cod Ratatouille En Papillote [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-25T18:03:00Z [Description] Tender and flaky black cod is cooked in parchment paper with zucchini, tomato and red pepper and topped with a light herb salad. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/7FOZo3N8QaqgYtjURmIo_CCCDO307_Black-Cod-Ratatouille-En-Papillote_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1", "2", "1", "1", "4", "2", NA, "1", "1", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cod", "onion", "eggplants", "zucchini", "yellow zucchini", "tomatoes", "olive oil", "garlic clove", "fresh thyme", "butter", "fresh basil", "fresh chives", "fresh parsley", "celery leaves", "fresh chervil", "fresh dill", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.7 [FatContent] 22.3 [SaturatedFatContent] 6.5 [CholesterolContent] 112.7 [SodiumContent] 291.6 [CarbohydrateContent] 60.7 [FiberContent] 32.4 [SugarContent] 27.5 [ProteinContent] 72.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. For the black cod and ratatouille: Cover a baking sheet with a piece of parchment paper that is about 2-inches wider than the tray on each side (to wrap up the fish completely]. Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices with salt and pepper. Lay the black cod on top of the vegetables. Drizzle with olive oil. Garnish with the red pepper, garlic, and thyme. Season with salt and pepper. Add the butter on top. Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside. Place in the oven and bake for about 20 minutes, until flaky. For the herb salad: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss! For serving: Transfer the papillote to a serving plate. With a knife, carefully cut the paper to open the papillote and garnish with the herb salad.
[Name] Affogato With Chuck's Coffee Cigars [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-25T21:45:00Z [Description] This classic Italian way of serving coffee and ice cream is made even more decadent with coffee cigars. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/F4eoJKnyQrgYkjeQYMoS_CCCDO307_Affogato-With-Chucks-Coffee-Cigars_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "European", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "1/2", "1/3", "2", "1", NA, NA, "1/2"] [RecipeIngredientParts] ["butter", "sugar", "maple syrup", "flour", "hazelnuts", "lemon, juice and zest of", "sugar", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.9 [FatContent] 14.2 [SaturatedFatContent] 7.5 [CholesterolContent] 30.5 [SodiumContent] 109.4 [CarbohydrateContent] 35.6 [FiberContent] 0.7 [SugarContent] 25.0 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. For the cigars: In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat. Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside. For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side.
[Name] Szechuan Peppercorn Pancakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-06-25T21:57:00Z [Description] Make and share this Szechuan Peppercorn Pancakes 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/OgKD2MM1R9KWe3nMQICc_CCCDO308_Szechuan-Peppercorn-Pancakes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Duck [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", "1", "1 1/2", NA, NA, "4", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "szechuan peppercorns", "scallion", "boiling water", "duck", "scallions", "cucumber", "hoisin sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 589.6 [CarbohydrateContent] 45.8 [FiberContent] 2.3 [SugarContent] 1.8 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the pancakes: In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature. Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife]. Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking. Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side]. Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil. For the garnish: To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil]. Once cooked, place the skin on a paper towel to absorb excess oil. Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce.
[Name] Shrimp Dumplings [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-06-25T22:04:00Z [Description] These shrimp dumplings are packed with flavor - perfect as a starter or even a main course. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/YRUqQ9bYRJqmuMuY8Ett_CCCDO308_Shrimp-Dumplings_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Meat", "Chinese", "Asian", "< 60 Mins", "Steam", "Easy"] [RecipeIngredientQuantities] ["12", "1/4", "2", "1/4", "1", "1", "1", "1", "1", "1", "1", NA, NA, "1/4", NA, NA, "1/2", "1/4", "1", "1", "1", "1/2", NA, "1/4", "2", "1", "1/2", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "ground pork", "garlic cloves", "fresh cilantro leaves", "ground coriander", "olive oil", "lime, zest of", "salt", "pepper", "wonton wrapper", "fresh chives", "soy sauce", "honey", "mirin", "rice vinegar", "fish sauce", "sriracha sauce", "orange, zest of", "oranges, juice of", "ginger", "honey", "garlic clove", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.7 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 1.6 [SodiumContent] 91.2 [CarbohydrateContent] 1.6 [FiberContent] 0.2 [SugarContent] 1.1 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 50 dumplings [RecipeInstructions] In a food processor, mix the shrimp, ground pork, garlic, cilantro, coriander seeds, oils, chile, lime zest, salt and pepper. Process until a smooth paste forms, about 2 minutes. Spoon 1 tablespoon of the shrimp mixture onto the middle of 1 wonton wrapper. Brush the edges of the wonton wrapper with water. Bring up the bottom side of the wrapper, fold over and press into a half-moon shape, encasing all of the filling. Place on baking a sheet, cover loosely with plastic wrap and repeat with the rest of the shrimp mixture and wrappers. Make sure that the dumplings do not touch each other on the baking sheet. Using a bamboo steamer (or a covered pot with a steamer insert/basket], steam the dumplings for about 10 minutes. Keep warm. Right before plating, heat a little vegetable oil in a skillet over medium heat and fry the dumplings on both sides until brown, about 3 minutes per side. Garnish with the chives and serve with the peanut and spicy orange sauces. Peanut Sauce: In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside. Spicy Orange Sauce: In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside.
[Name] Peking Duck Noodle Soup [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H55M [PrepTime] PT0S [TotalTime] PT3H55M [DatePublished] 2017-06-25T22:14:00Z [Description] Make and share this Peking Duck Noodle Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/kAdUMWTQNKoXEtTFGzsO_CCCDO308_Peking-Duck-Noodle-Soup_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Duck [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", NA, "1", "2", "2", "2", "1", "1", "1", "2", NA, "2", "1", "1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["duck", "onion", "celery ribs", "carrots", "fresh ginger", "garlic clove", "black peppercorns", "szechuan peppercorns", "kaffir lime leaves", "baby bok choy", "scallion", "red chili pepper", "soy sauce", "Thai basil", "lime slice", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.6 [FatContent] 10.5 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 307.8 [CarbohydrateContent] 10.3 [FiberContent] 2.9 [SugarContent] 4.5 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the broth: In a large stockpot, heat the oil over medium-high heat. Break up the duck bones and sear them on all sides until golden brown, about 5 minutes. Add the vegetables and continue cooking until caramelized, another 5 minutes. Add the spices and 16 cups water. Lower the heat and let simmer for about 3 hours. Let cool for about 15 minutes. Pass through a sieve and remove the fat. Pour the broth back into the stockpot and reserve for the duck noodle soup. For the duck soup: Add the vegetables, the soy sauce and noodles to the stockpot with reserved duck broth and simmer for 1 minute. To serve: Slice the duck breasts. Place the noodles in the center of a shallow bowl, top with sliced duck and pour some broth and vegetables into each bowl. Garnish with Thai basil and a slice of lime. Serve with spicy Sriracha sauce.
[Name] Peanut and Spicy Orange Sauces [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT26M [PrepTime] PT0S [TotalTime] PT26M [DatePublished] 2017-06-25T22:19:00Z [Description] Make and share this Peanut and Spicy Orange Sauces 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/zj8eZpLvRHuuxhWO2saf_CCCDO308_Peanut-And-Spicy-Orange-Sauces_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Oranges", "Citrus", "Fruit", "Nuts", "Chinese", "Asian", "Spicy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "1/2", NA, "1/4", "2", "1", "1/2", "1/2", "1", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "honey", "mirin", "rice vinegar", "fish sauce", "sriracha sauce", "orange, zest of", "oranges, juice of", "ginger", "honey", "garlic clove", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 43.3 [CarbohydrateContent] 1.6 [FiberContent] 0.1 [SugarContent] 1.1 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 50 dumplings worth of sauce [RecipeInstructions] For the peanut sauce: In a small saucepan over medium heat, mix all the ingredients. Stir and cook until reduced to a creamy sauce, about 5 minutes. Set aside. For the spicy orange sauce: In a small saucepan, whisk all the ingredients and bring to a boil. Let simmer until it thickens, about 1 minute. Set aside. For serving: Serve with dumplings, egg rolls or spring rolls.
[Name] Homemade Soda Crackers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10H20M [PrepTime] PT0S [TotalTime] PT10H20M [DatePublished] 2017-06-25T22:24:00Z [Description] Try these homemade soda crackers and you'll never go back to the store-bought ones.Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/CPczTPFaRFiaqbQ7SQrz_CCCDO309_Homemade-Soda-Crackers_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Healthy [Keywords] ["Baking", "Oven"] [RecipeIngredientQuantities] ["2", "2/3", "1 1/2", "1/2", "1/2", NA, "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "all-purpose flour", "salt", "baking soda", "kosher salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.8 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 4.1 [SodiumContent] 133.8 [CarbohydrateContent] 9.8 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 15 large crackers [RecipeInstructions] In a small bowl, sprinkle the yeast over the warm water; stir to dissolve and let stand for 5 minutes. In a large bowl, mix the flour, salt and baking soda. Add the yeast mixture and stir vigorously with a wooden spoon to blend. If the dough is sticky, add sprinkles of flour until a soft dough forms. Knead the dough until it is soft and has an elastic consistency, about 5 minutes. Add sprinkles of flour to control the stickiness. If using a mixer or a food processor, the dough will form a soft ball around the revolving dough hook and clean the sides of the bowl. Add flour, if necessary, to firm up the dough. Drop the dough into a buttered bowl, cover with plastic wrap and place in the refrigerator to rest for at least 1 hour and up to 18 hours (the longer the better.]. Arrange the rack in the middle of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper. With a heavy rolling pin, roll the dough into a rectangle about 18 by 6 inches and no thicker than 1/8-inch. Fold the dough from the short ends, brushing off the excess flour, to make 3 layers for extra flaky crackers. Roll again using the rolling pin. Prick the dough with the tines of a fork to help cook evenly. Evenly cut the dough along the edge of a ruler or yardstick with a pizza or cookie cutter into desired shapes. Place the crackers close together on the prepared baking sheet. Sprinkle lightly with salt from 12-inches above the crackers to distribute evenly. Bake until lightly browned and crisp, 15 to 20 minutes, depending on the thickness of the crackers. Check the crackers several times during the baking period to make certain those on the outer edge of the baking sheet are not getting too brown. If so, switch the ones on the outside with the ones in the middle. Remove from the oven and brush the crackers with melted butter. Let cool on a metal rack. Variations: Sesame-Onion Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each sesame seeds and grated onion. Herb Crackers: Add to the dough, with the dry ingredients, 4 teaspoons each chopped fresh parsley and chives and 1/2 teaspoon dried dill weed. Poppy Seed Crackers: Add to the dough, with the dry ingredients, 2 teaspoons poppy seeds.
[Name] Blackened Chicken Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H35M [PrepTime] PT0S [TotalTime] PT5H35M [DatePublished] 2017-06-25T22:32:00Z [Description] This crispy blackened chicken salad, drizzled with French vinaigrette, is bursting with flavour! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/NPuq5agYQWCf8X8T2EhR_CCCDO309_Blackened-Chicken-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "2", "2", "4", "4", NA, "1/2", "1/4", "3", "2", "1", "1", "1", "1", "1", "1/2", NA, "1", "1", "3", "1", NA, "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["sea salt", "black peppercorns", "cayenne pepper", "garlic cloves", "olive oil", "chicken drumsticks", "chicken thighs", "ketchup", "red wine vinegar", "honey", "Worcestershire sauce", "mustard seeds", "shallot", "garlic clove", "romaine lettuce", "red onion", "olive oil", "red wine vinegar", "radish", "flat leaf parsley", "fresh oregano", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 850.4 [FatContent] 66.6 [SaturatedFatContent] 11.9 [CholesterolContent] 138.1 [SodiumContent] 2232.5 [CarbohydrateContent] 32.7 [FiberContent] 7.1 [SugarContent] 19.1 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the blackened chicken:", "Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.", "Preheat the oven to 350 degrees F.", "In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook] and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.", "For the French vinaigrette:", "Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.] Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.", "For the salad:", "In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.", "In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.", "To serve:", "Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve." ]
[Name] Chicken Soup With Ground Chicken Meatballs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H [PrepTime] PT0S [TotalTime] PT5H [DatePublished] 2017-06-25T22:42:00Z [Description] Make and share this Chicken Soup With Ground Chicken Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/r5gkdtNuRJiRVhAzpn7c_CCCDO309_Chicken-Soup-With-Ground-Chicken-Meatballs_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", "2", "2", "1", "1", "1/2", "1/4", "3", "1", "1", "24", NA, "1/2", "1/4", "1", "1", "2", "1/4", "1", "2", "1/2", NA, "2", "2", "1", NA, NA, "4", "4", "1/4"] [RecipeIngredientParts] ["whole chicken", "carrots", "celery", "onions", "leek", "garlic clove", "fresh dill", "fresh parsley leaves", "fresh thyme", "fresh rosemary", "peppercorn", "water", "milk", "ground chicken", "chicken breasts", "red onion", "garlic cloves", "fresh dill", "olive oil", "salt", "fresh ground pepper", "carrots", "celery", "leek", "watercress", "chicken wings", "Blackened Chicken Salad", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.7 [FatContent] 19.4 [SaturatedFatContent] 4.5 [CholesterolContent] 91.6 [SodiumContent] 1019.6 [CarbohydrateContent] 23.4 [FiberContent] 4.2 [SugarContent] 6.7 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the chicken stock:", "In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.", "For the chicken meatballs:", "Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.", "Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.", "For the soup:", "In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill." ]
[Name] Caramelized Pears [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-25T22:48:00Z [Description] A simple and elegant dessert, these caramelized pears are sure to please any crowd. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/pOT9QfPCRSyc6zGJ1SWJ_CCCDO309_Caramelized-Pears_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1/2", "2", NA, "4"] [RecipeIngredientParts] ["butter", "bartlett pears", "brown sugar", "Bourbon", "ice cream", "graham crackers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.2 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 144.3 [CarbohydrateContent] 59.9 [FiberContent] 5.7 [SugarContent] 46.3 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.", "Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.", "Cook's Note:", "Depending on the season, pears can be replaced by peaches, nectarines, apricots or plums." ]
[Name] Mango Lassi [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-06-26T03:19:00Z [Description] This healthy and refreshing drink is perfect for brunch - it's the best way to enjoy fresh mango! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/eu9I0fkxQHWxIoqRUHCO_CCCDO309_Mango-Lassi_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Mango", "Tropical Fruits", "Fruit", "Indian", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["yoghurt", "mango", "honey", "lime", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.6 [FatContent] 8.2 [SaturatedFatContent] 5.2 [CholesterolContent] 31.9 [SodiumContent] 114.3 [CarbohydrateContent] 36.8 [FiberContent] 1.2 [SugarContent] 34.7 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a blender combine the yoghurt, mango, honey, and lime juice. Scrape the seeds of the vanilla bean and add to the mixture. Blend until smooth. Garnish with lime zest and serve.", "The Traditional Lassi is a salty yoghurt drink that has a thicker consistency than the plain one. It can be flavored with various spices and ingredients, but almost always includes ground cumin powder.", "Vanilla beans can usually be used several times depending on how strenuously you've used them. For instance, if you've placed a vanilla bean in a pitcher of lemonade or a container of mulled cider or wine, the bean will still contain a lot of flavor when the beverage is gone. However, if you soak a vanilla bean in a hot cream mixture then scrape out the seeds and pith, you will probably still have some flavor left in the pod, but it won't be very strong.", "Rinse and dry the bean pieces after using them. If there is only the pod left, or, if you've used the bean several times for flavoring beverages let the pieces dry, and retire them to the sugar or coffee jar as they will exude a delicate flavor and fragrance for some time to come. Beans that have been used once or twice can also be ground up and used to add additional flavor to ice creams, cookies, and many other foods.", "Cook's Notes:", "The Plain Lassi is a classic recipe from Northern India.", "Combine buttermilk (or yoghurt thinned with water] flavored with sugar.", "Frequently I come across recipes that call for scraping the seeds from the vanilla bean and discarding the rest. What a waste! The entire bean is filled with flavor and, in fact, the pod has more flavor than the seeds. You can cut the bean and use a portion at a time or you can use the whole bean, depending on the depth of flavor you wish.", "To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed. This step shows why it is technically a seed-pod rather than a bean. Cutting the bean open before placing it in a liquid means more of the surface of the bean is exposed resulting in greater flavoring properties. You can also scrape the seeds from the pod before removing the bean if you choose." ]
[Name] Dog and Human Cookies [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-06-26T03:23:00Z [Description] Make and share this Dog and Human Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/jVFlT7ZRQ12aBpc2lbMP_CCCDO309_Dog-and-Human-Cookies_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["banana", "butter", "sugar", "peanut butter", "honey", "flour", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.3 [FatContent] 11.2 [SaturatedFatContent] 4.2 [CholesterolContent] 3.0 [SodiumContent] 71.5 [CarbohydrateContent] 19.0 [FiberContent] 2.2 [SugarContent] 10.3 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Preheat the oven to 350 degrees F. For the bananas: Mix the bananas in a bowl. Squeeze the lemon juice on them to ensure they don't brown. On a parchment paper-lined baking tray, brush 1 tablespoon melted butter. Sprinkle 1 tablespoon sugar and lay out the banana slices. Brush the slices with remaining butter and sprinkle with remaining sugar. Bake for about 1/2 hour until the bananas are golden brown. Set aside. For the cookies: In a medium bowl, stir together the peanut butter and honey. Mix in the flour, then the caramelized bananas and chocolate. Line a baking sheet with parchment paper. Drop tablespoon-size clusters on the baking sheet. Bake for 20 minutes, or until golden brown. Cook's Note: For dog cookies, omit the banana chips and chocolate.
[Name] 6-Minute Egg on Creamy Polenta With Crispy Serrano Ham [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-26T03:26:00Z [Description] Whip up a picture perfect soft boiled egg atop creamy polenta and crisp Serrano ham. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Ny2mrrD2R42rIheKODET_CCCDO310_6-Minute-Egg-On-Creamy-Polenta-With-Serrano-Ham_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Ham", "Pork", "Meat", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "4", "2", "1", "1", NA, "2", "2", "3", "2", "1", "1", NA] [RecipeIngredientParts] ["serrano ham", "eggs", "kale", "butter", "milk", "fresh cilantro", "garlic cloves", "cornmeal", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.1 [FatContent] 15.4 [SaturatedFatContent] 6.8 [CholesterolContent] 214.3 [SodiumContent] 382.8 [CarbohydrateContent] 45.2 [FiberContent] 4.3 [SugarContent] 2.6 [ProteinContent] 19.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven at 350 degrees F. On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel. For the polenta: In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered. For the egg: In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them. In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside. For serving: Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving. Cook's Note: The polenta can be made ahead and reheated.
[Name] Cheezy Mushroom Melt [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-26T03:30:00Z [Description] Make this melt for breakfast or lunch: creamy, earthy and cheesy, you can't go wrong! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/kLUW9s1rRsKJIxbvpvrB_CCCDO309_Cheezy-Mushroom-Melt_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Cheese", "Vegetable", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "10", "1", "1", "1", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "garlic clove", "fresh flat-leaf parsley", "butter", "flour", "milk", "gruyere cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.0 [FatContent] 23.4 [SaturatedFatContent] 11.3 [CholesterolContent] 53.5 [SodiumContent] 683.1 [CarbohydrateContent] 56.8 [FiberContent] 2.5 [SugarContent] 4.4 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the mushrooms: In a saucepan on medium heat, add 1 tablespoon olive oil. Add onions and mushrooms and saute for 5 minutes, or until slightly brown. Add garlic and continue cooking for 1 minute. Add veal stock and simmer for another 5 minutes until liquid has reduced. Remove from heat and add parsley. Season with salt and pepper. For the bechamel sauce: Meanwhile, in a saucepan melt the butter over medium heat. Add flour and mix with a wooden spoon. Continue to cook for 2 minutes. Whisk in the milk and continue cooking until it thickens, about 2 minutes. Add Gruyere cheese and keep at a medium low heat until it is completely incorporated. Set aside. For the melt: Butter each piece of bread on one side. Spoon the mushroom mixture onto the unbuttered side of the bread, top with cheesy bechamel sauce and cover with another slice of bread. Place in a frying pan on medium heat and cook for about 2 minutes on each side. For serving: Remove, cut in half and add a spoonful of remaining mushroom mixture on top. Garnish with more grated cheese as desired and serve.
[Name] Veal Chops With Stewed Tomatoes and White Beans [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT13H [PrepTime] PT0S [TotalTime] PT13H [DatePublished] 2017-06-26T03:33:00Z [Description] For a comforting and easy to make main course try these seared veal chops served with cherry tomatoes and white beans. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/qR5J5ODMSlejsnAoMO2H_CCCDO311_Veal-Chops-With-Stewed-Tomatoes-And-White-Beans_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Veal [Keywords] ["Beans", "Vegetable", "Meat", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "3", "2", "2", NA, "4", NA, "1", "1"] [RecipeIngredientParts] ["olive oil", "shallot", "garlic cloves", "cherry tomatoes", "fresh rosemary", "fresh thyme", "olive oil", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.5 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 11.6 [CarbohydrateContent] 33.4 [FiberContent] 7.6 [SugarContent] 2.7 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm. For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside. In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes. For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.
[Name] Banoffee Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H45M [PrepTime] PT0S [TotalTime] PT4H45M [DatePublished] 2017-06-26T03:36:00Z [Description] This Banoffee Pie is a fun and highly addictive dessert featuring layers of chocolate, banana and toffee. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/FzlQA5SQnmrk4PGEWcx7_CCCDO311_Banoffee-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pie [Keywords] ["Dessert", "Tropical Fruits", "Fruit"] [RecipeIngredientQuantities] ["20", "1/4", "1", "2", "1", NA, "1/4", "2"] [RecipeIngredientParts] ["butter", "sweetened condensed milk", "bananas", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.8 [FatContent] 23.1 [SaturatedFatContent] 11.0 [CholesterolContent] 30.5 [SodiumContent] 391.5 [CarbohydrateContent] 62.4 [FiberContent] 3.2 [SugarContent] 38.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside. Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside. In a bowl, mix the bananas with lemon juice. Set aside. Whip the cream with icing sugar and coffee in another bowl until soft peaks form. For serving: Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee] and repeat the layers. Remove the mold and garnish with a dollop of cream.
[Name] Killer Caesar Salad With Oyster Croutons [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-26T03:39:00Z [Description] This bold Caesar salad topped with oyster croutons is an exceptional twist on an old classic. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/7CqDD2hTyyX8POuCjMAF_CCCDO311_Killer-Caesar-Salad-With-Oyster-Croutons_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "< 30 Mins", "Oysters", "Easy"] [RecipeIngredientQuantities] ["3", "2", NA, "1", "1", "2", "2", "1", "1/2", "1", "1/2", NA, "12", NA, NA] [RecipeIngredientParts] ["bacon", "romaine lettuce hearts", "parmesan cheese", "garlic clove", "Dijon mustard", "anchovies", "capers", "parmesan cheese", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.5 [FatContent] 39.3 [SaturatedFatContent] 7.9 [CholesterolContent] 131.6 [SodiumContent] 576.1 [CarbohydrateContent] 20.0 [FiberContent] 6.9 [SugarContent] 4.2 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the salad: In a skillet, cook the bacon until crispy, about 8 minutes. Remove from skillet and set aside on paper towel to soak up the excess fat. For the dressing: Add the yolk, garlic, Dijon mustard, and anchovies, if using to a mortar and pestle, crush until a paste forms. Add the capers and blend well. Add oil slowly in a continuous stream, whisking until it emulsifies. Add lemon juice and half the Parmesan cheese. Alternately, you can combine these ingredients in a blender and slowly add the oil. Add a little water if the consistency is too thick. Season with pepper. Set aside. For the oyster croutons: Heat oil in a deep fryer to 360 degrees F. Remove the oysters from their shells and dredge in the flour. Fry oysters for 2 minutes or until golden brown. Remove and set aside on paper towel. For serving: In a large bowl, mix the romaine lettuce with the vinaigrette. Add the bacon and Parmesan. Garnish with the oyster croutons and serve.
[Name] Rib Roast With Mushroom Crust [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H10M [PrepTime] PT0S [TotalTime] PT3H10M [DatePublished] 2017-06-26T03:43:00Z [Description] This mouthwatering mushroom-crusted rib roast is a perfect Sunday family dinner. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/WlgWK4riTHmY6UyhPaJQ_CCCDO312_Rib-Roast-With-Mushroom-Crust_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Roast Beef [Keywords] ["Vegetable", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, "3", "1", "15", "15", "3", "1", "3", "2", "3", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["Dijon mustard", "dried mushroom", "fresh rosemary", "fresh thyme", "shallots", "garlic", "olive oil", "olive oil", "shallot", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.8 [FatContent] 17.7 [SaturatedFatContent] 4.3 [CholesterolContent] 10.2 [SodiumContent] 122.5 [CarbohydrateContent] 6.0 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 500 degrees F. For the rib roast: Sprinkle the roast with salt and pepper. Coat with the Dijon mustard. Set aside about 1 tablespoon of the ground mushroom powder for the sauce. Press the remaining powder on the meat to make a crust. In a heavy oven-proof pan, lay the roast, bone-side down, on a bed of rosemary, thyme, shallots and garlic. Drizzle with the olive oil. Add the veal stock to the pan. Put the pan in the oven and cook the beef for 15 minutes. Reduce the heat to 325 degrees F and cook for a total of 2 hours for medium-rare, or approximately 20 minutes per pound. Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F for medium-rare. Remove the beef and place on a carving board. Cover with aluminum foil and let rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and keep warm. For the sauce: Heat the oil on medium heat and saute the shallots for about 2 minutes. Add the mushrooms and cook until slightly brown, about 5 minutes. Strain the juices from the rib roast pan into the shallot-mushroom mixture, and then add the veal stock and let thicken for another 5 minutes. Whisk the butter into the sauce. Add the reserved 1 tablespoon mushroom powder. Season with salt and pepper.
[Name] Molten Chocolate Cakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-26T03:46:00Z [Description] These warm and oozy molten chocolate cakes are chocolate indulgence at its best! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/UECTsRo3Q2SwFz1ye29x_CCCDO312_Molten-Chocolate-Cake-Recipe-02_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "6", "3", "1/3", "2"] [RecipeIngredientParts] ["butter", "dark chocolate", "eggs", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.8 [FatContent] 48.9 [SaturatedFatContent] 29.5 [CholesterolContent] 200.5 [SodiumContent] 266.3 [CarbohydrateContent] 32.6 [FiberContent] 7.2 [SugarContent] 17.2 [ProteinContent] 10.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a saucepan over medium heat, melt the butter and chocolate together until the chocolate mixture is smooth. Set aside. Meanwhile, beat together the eggs and sugar with a whisk or electric beater until pale and thick, about 5 minutes. Pour the melted chocolate in the egg mixture and mix well. Blend in the flour, just until combined. Butter and lightly sugar 4 (4-ounce] molds, custard cups or ramekins. Tap out the excess sugar. Divide the batter among the molds. At this point you can refrigerate the desserts until you are ready to eat, for up to several hours, then bring them back to room temperature before baking. Preheat the oven to 400 degrees F. Bake the molten chocolate on a sheet tray for 8 to 10 minutes, the center will still be quite soft, but the sides will be set. Let rest for 5 minutes before serving with your favorite ice cream. Cook's Note: Instead of coating the molds with sugar, you can use crushed pistachios or other nuts.
[Name] Caramelized Shallot Popovers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-06-26T03:48:00Z [Description] Popovers are savory little breads perfect for soaking up the tasty juices left on your plate after any meal! Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/0KFkVLN3TrOZc8pskThR_CCCDO312_Carmelized-Shallot-Popovers_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breads [Keywords] ["Cheese", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", NA, "1", "1", "1/4", "2", "1", "2", "4"] [RecipeIngredientParts] ["olive oil", "shallots", "fresh rosemary", "aged cheddar cheese", "duck fat", "flour", "salt", "milk", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.6 [FatContent] 17.3 [SaturatedFatContent] 7.6 [CholesterolContent] 155.2 [SodiumContent] 593.9 [CarbohydrateContent] 37.8 [FiberContent] 1.2 [SugarContent] 0.3 [ProteinContent] 16.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 450 degrees F.", "For the garnish:", "In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper. Set aside.", "For the popovers:", "Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn.", "Meanwhile, mix the flour and salt in a bowl. In a saucepan, heat the milk on low heat for about 5 minutes.", "In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes. Slowly add the hot milk and continue to whisk. Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over beat.", "Take the pan out of the oven and pour the batter into each ramekin, about three quarters full. Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper. Bake in the oven until they start to look crusty and golden brown, about 15 minutes. Reduce the oven temperature to 350 degrees F. Continue cooking for about 15 minutes. Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers. The popovers will be puffy, light, and golden brown." ]
[Name] Bone Marrow Mash [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-26T03:51:00Z [Description] This recipe adds bone marrow to classic mashed potatoes - and the result is deliciously amazing. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/DXd0cSpOblvaQLPMzmw9_CCCDO312_Bone-Marrow-Mash_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Mashed Potatoes [Keywords] ["Meat", "Roast", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["6", NA, "6", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["beef bones with marrow", "salt", "yukon gold potatoes", "butter", "heavy cream", "flat leaf parsley", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.3 [FatContent] 34.3 [SaturatedFatContent] 21.5 [CholesterolContent] 101.8 [SodiumContent] 226.3 [CarbohydrateContent] 42.4 [FiberContent] 3.9 [SugarContent] 1.9 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F.", "Place the bones, cut-side up, onto a baking sheet and cook the marrow until soft and slightly separating from the bone, about 15 minutes.", "Meanwhile, boil salted water for potatoes and let them cook until soft, about 25 minutes.", "Remove the marrow bones and keep aside. Drain the potatoes and add the melted butter and cream. Mash until smooth. Using a spoon, scoop out the marrow with the juices and add to the mash. Add the parsley and season with salt and pepper." ]
[Name] Thai Chicken Kara-Age [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT8H [TotalTime] PT8H55M [DatePublished] 2017-06-26T14:49:00Z [Description] Make and share this Thai Chicken Kara-Age 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/53/22/36/BUXyRZhKSLFIsgNgUJ9s_CCXTR608H_63691_1052.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Thai", "Asian"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1", "1", "1", "1/2", "1/4", "1/4", "1 1/2", "2", NA, "1/2", "1/2", "1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["sugar", "white vinegar", "fish sauce", "garlic", "chicken thigh", "sugar", "white vinegar", "fish sauce", "garlic", "cornstarch", "canola oil", "yellow onion", "salt", "fresh cilantro", "fresh basil", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2150.9 [FatContent] 35.9 [SaturatedFatContent] 9.9 [CholesterolContent] 191.0 [SodiumContent] 16053.8 [CarbohydrateContent] 385.9 [FiberContent] 16.5 [SugarContent] 232.9 [ProteinContent] 56.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the brined chicken: Place the sugar, vinegar and fish sauce in bowl with 1 cup water. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until both are well dispersed throughout the liquid. Place the chicken in a bowl. Whisk the brine to redistribute the garlic and chiles evenly in the brine. Ladle the brine over the chicken and toss. Cover the bowl with plastic film and marinate for at least 8 hours and up to 2 days before use. For the chicken sauce: Combine 1 cup water, sugar, vinegar and fish sauce in a bowl. Whisk until the sugar is completely dissolved. Add the garlic and Thai chiles to the mixture and whisk until well dispersed. Add the Thai chile sauce and whisk to combine. Preheat oil in a deep pot or in a deep-fryer to 375 degrees F. Remove the chicken from the brine and transfer to a bowl (be sure to wear gloves while handling raw chicken]. Add the cornstarch and toss the chicken until well coated. Place the chicken in a sieve set in an empty metal bowl and shake the chicken until excess cornstarch falls into the bowl underneath. Place the chicken into a fryer basket and drop into the oil. Fry the chicken until crispy and golden brown. Make sure to shake the basket so that the pieces cook evenly. Separate using tongs if needed to prevent sticking. While the chicken is frying, combine the jalapenos and onions in a metal bowl. When the chicken is done frying, drain excess oil on paper towels and let rest. Transfer to the bowl with the vegetables and season with the salt. Pour 1/4 cup of the chicken sauce over and toss until evenly coated. The chicken and vegetables should have a nice sheen, but the chicken should still be very crisp. Serve the chicken piping hot. Mix together the cilantro, basil and mint, and garnish the chicken with the herbs.
[Name] Eggplant Caramelle With Gorgonzola Fonduta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT2H [TotalTime] PT2H35M [DatePublished] 2017-06-26T15:15:00Z [Description] Make and share this Eggplant Caramelle With Gorgonzola Fonduta 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/53/22/37/39d3biApSTIouZ0AxSWf_CCXTR412_Eggplant-Caramelle_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", NA, NA, NA, "3", "1", "3/4", "1/4", NA, NA, NA, NA, NA, NA, NA, "1", "8", "2", "8", NA, NA] [RecipeIngredientParts] ["eggplants", "salt", "olive oil", "fresh ground black pepper", "garlic cloves", "onion", "ricotta cheese", "parmigiano-reggiano cheese", "fresh flat-leaf parsley", "lemon juice", "lemon zest", "ground nutmeg", "pasta dough", "pasta", "gorgonzola", "pine nuts", "sugar", "gorgonzola", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.4 [FatContent] 46.3 [SaturatedFatContent] 27.6 [CholesterolContent] 356.2 [SodiumContent] 653.0 [CarbohydrateContent] 20.2 [FiberContent] 8.1 [SugarContent] 6.6 [ProteinContent] 20.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Eggplant Filling: Preheat the oven to 400 degrees F. Sprinkle the eggplant generously with salt and let sit 30 minutes. Drain well in a colander, pressing to remove any excess moisture, and then toss in some olive oil and black pepper. Roast on a sheet pan until completely tender, and then transfer to a food processor. Reduce the oven to 300 degrees F. Puree the eggplant and then spread it onto the sheet pans before returning it to the oven to dry out. The eggplant should deepen in color and become fairly stiff. Meanwhile, cook the garlic and onions in a heavy-bottomed pan until deeply caramelized. Stir in the eggplant puree and cook, 10 minutes. Spread the eggplant mixture out onto a sheet pan to cool, and then combine with the ricotta, Parmigiano-Reggiano and some parsley in a large bowl. Season with lemon juice, zest, nutmeg, salt and black pepper. For assembling: Roll out the pasta dough into very thin sheets, and then cut into 3-by-2-inch rectangles. Transfer the eggplant mixture to a piping bag and pipe the filling down the center of each rectangle, leaving a 1/2-inch margin on either side. Wet your finger and barely dampen the top edge of the rectangle. Roll up each caramelle, starting from the bottom, until you have a tube. Gently pinch the ends on either side of the filling and twist. (You are aiming for a \"Tootsie Roll\" look.] Cook in boiling salted water until the pasta feels tender at the twist and the center is cooked but still with tooth, 4 to 5 minutes. Warm the Gorgonzola Fonduta over low heat until smooth, adding a touch of cream if needed. Drizzle about 1 tablespoon down the center of warmed plates, lining up the caramelle on top. Sprinkle with toasted pine nuts. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Gorgonzola Fonduta: Whisk together the sugar and egg yolks until light in color. Bring the cream to a simmer in a heavy-bottomed pot, and then slowly whisk into the egg yolks, to temper. Pour the cream and eggs back into the pot and cook over low heat until it thickens and coats the back of a spoon. Whisk in the cheese a few pieces at a time until incorporated and melted. Remove from the heat and season with salt and cayenne pepper.
[Name] Cuban Bread Torrejas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-26T15:28:00Z [Description] Make and share this Cuban Bread Torrejas 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/53/22/38/33hcoWu9SIimriw3vv66_CCXTR611_cuban-bread-torrejas-with-guava-and-cream-soda-syrup-and-cream-cheese-from-eating-house-recipe-2_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Breads [Keywords] ["Cuban", "Caribbean", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "1", "1", "17 1/2", "12", "1", "2", "1", "1", "1", "3", "2", "1", "1/4", NA, "4", NA] [RecipeIngredientParts] ["half-and-half", "cream cheese", "sour cream", "vanilla extract", "salt", "guava paste", "salt", "brown sugar", "salt", "half-and-half", "eggs", "sugar", "vanilla extract", "salt", "unsalted butter", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1300.3 [FatContent] 99.3 [SaturatedFatContent] 57.4 [CholesterolContent] 560.6 [SodiumContent] 1166.9 [CarbohydrateContent] 80.2 [FiberContent] 0.0 [SugarContent] 71.4 [ProteinContent] 24.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the cream cheese sauce: Combine the half-and-half, cream cheese, sour cream, condensed milk, vanilla extract and salt in a food processor and process until smooth. Refrigerate until ready to use. For the guava syrup: Combine the guava paste, cream soda and salt in a saucepan and heat gently, until the guava paste has melted into a syrup. (For an extra-smooth consistency, use a hand blender to puree any unmelted guava solids.] You will need 2 ounces of the guava syrup for the torrejas. Leftover syrup will keep in the refrigerator for at least 3 weeks. For the cookie sugar: Pulse the Maria cookies in a food processor until crumbled. Add the brown sugar and salt and pulse to combine. For the torrejas: Whisk together the half-and-half, eggs, sugar, vanilla extract and salt in a medium mixing bowl (this can be done the night before], and pour the custard mixture into a pie pan. Soak the bread in the egg mixture for 30 seconds on each side, then remove to a rack set over a baking sheet to drain for a minute or two. Over medium-low heat, melt 2 tablespoons of the butter in a medium nonstick skillet. Fry the torrejas, two slices at a time, until golden brown, 2 to 3 minutes per side. Melt the remaining 2 tablespoons butter in the skillet before starting the second batch of torrejas. To serve, place two torrejas on a plate. Drizzle generously with cream cheese sauce, then with guava syrup. Top with a sprinkling of Maria cookie sugar and some powdered sugar.
[Name] Mack and Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT50M [TotalTime] PT1H20M [DatePublished] 2017-06-26T19:21:00Z [Description] Make and share this Mack and Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/iMmjjHTSdSRk5ASvSsyQ_CCXTR405H_5010.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "4", "1", "4", "6", "6", "6", "5", "4", "2", "10", "8", "4", "2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["chorizo sausage", "garlic", "shallot", "heavy cream", "manchego cheese", "parmesan cheese", "tomato paste", "fresh thyme leaves", "pasta", "pasta", "chorizo sausage", "white cheddar cheese", "manchego cheese", "fresh thyme leave", "kosher salt", "fresh ground pepper", "phyllo pastry sheets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2467.1 [FatContent] 169.9 [SaturatedFatContent] 93.3 [CholesterolContent] 463.5 [SodiumContent] 2941.7 [CarbohydrateContent] 156.2 [FiberContent] 6.5 [SugarContent] 6.4 [ProteinContent] 77.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Mack and Cheese:", "Cook the chorizo in a saute pan over medium heat until browned and almost fully cooked. Add the garlic and shallots and stir until soft and the chorizo is fully cooked. Stir in the heavy cream. Add the Manchego, chevre and Parmesan. Stir in the tomato paste, thyme and pasta in that order. Cook until the cheese is melted and the sauce nicely coats the back of a spoon.", "To serve, ladle the pasta mixture into bowls and top each serving with a Mack Streudel. Garnish with shaved Manchego.", "Mack Streudels:", "Preheat the oven to 400 degrees F.", "In a large bowl, combine the goat cheese, chorizo, Cheddar, Manchego, thyme, salt and pepper.", "Place a sheet of phyllo on the counter and brush the entire surface very lightly with clarified butter. Place another phyllo sheet on top of the first sheet and very lightly brush with butter. (Be careful not to soak the sheets with butter.] Repeat layering and buttering the phyllo until you have a stack of 5 layers. Cut the stack crosswise into 5 equal rectangles. Place 1 tablespoon of the cheese filling at one short end of each rectangle and fold up as you would a flag to make triangles. Repeat to make more triangles with the remaining phyllo, butter and filling. Bake for 7 minutes." ]
[Name] Peanut Butter Crispy Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2017-06-26T20:16:00Z [Description] Make and share this Peanut Butter Crispy Bars 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/v8hbOHsBSUG1UZVN9mvb_CCUQS203H_7018.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "Peanut Butter", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", NA, "1/4", "3", "3", "5", "1", "3", "1/2", "4"] [RecipeIngredientParts] ["sugar", "light corn syrup", "unsalted butter", "creamy peanut butter", "dark chocolate", "light corn syrup", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.7 [FatContent] 33.1 [SaturatedFatContent] 14.7 [CholesterolContent] 27.4 [SodiumContent] 193.9 [CarbohydrateContent] 34.0 [FiberContent] 3.9 [SugarContent] 18.9 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 9 squares [RecipeInstructions] For the crispy crust layer: Put the cereal in a large bowl and set aside. Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch-square baking pan. Into a small saucepan, pour 1/4 cup water. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan] and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil. Cook until the mixture reaches the soft-ball stage, 235 degrees F. Remove from the heat, stir in the butter and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, and then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides]. Let the crust cool to room temperature while you make the next layer. For the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crispy crust layer. Put the pan in the refrigerator until the top layer hardens, about an hour. For the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread into an even layer. Put the pan in the refrigerator until the topping hardens, about an hour. Cut into 9 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.
[Name] Molaze Beef Mince With Rice [AuthorId] 537039 [AuthorName] Gordon Ramsey fan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-26T20:33:00Z [Description] Here is a recipe given to me from my mum ,and goes down good in our house.
[Name] The Lard Tub Pie Crust Recipe [AuthorId] 2001062984 [AuthorName] Chef Tell [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2017-06-26T20:34:00Z [Description] This is the pie crust recipe found on a tub of hydrogenated lard. It is the simplest recipe I've found for pie crusts and it is surprisingly the best pie crust I've ever had actually. If you are a gen-x aged person like me you may have had a grandma that made pies with crusts that seem exceptional by today's standards. The secret is lard. Food.com has a very nice and useful guide to making a butter based crust, but it will never live up to the lard tub recipe. You may be thinking hydrogenated lard?? That sounds like death in every bite! We'll I won't sell this as a health food that's for sure, when have you ever eaten pie because of its healthy qualities? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001062984/aTrnGM43TKeUAxLDLGdn_IMG_2150.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.9 [FatContent] 8.7 [SaturatedFatContent] 3.4 [CholesterolContent] 8.1 [SodiumContent] 145.8 [CarbohydrateContent] 11.9 [FiberContent] 0.4 [SugarContent] 0.0 [ProteinContent] 1.6 [RecipeServings] 24.0 [RecipeYield] 3 regular 9 inch crusts [RecipeInstructions] ["Check your lard, it should have no smell or taste, if it does, it is probably rancid.", "Get a large size bowl and add your flour and salt.", "Take your cup of lard and put it in the bowl a spoonful at a time.", "Cover the bits of lard with flour from the bowl.", "Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can] to pea sized bits.", "Dribble the water into the mixture all at once.", "Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.", "You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.", "Form a ball and weigh it on a scale, mine weighed about 600 grams.", "You might want to clean your hands for the next step. Get some cellophane wrap ready.", "Divide the ball into three little balls each a third of the total weight of the original (about 200 grams]. Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine." ]

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