Datasets:
VincentLimbach
/
Cooking

Dataset card Data Studio Files
xet
Community
1
text
stringlengths
165
61.8k
[Name] Stuffed Bell Pepper [AuthorId] 2001598075 [AuthorName] Schi-Lee S. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-06-26T20:35:00Z [Description] Make and share this Stuffed Bell Pepper recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "1/2", "3"] [RecipeIngredientParts] ["ground beef", "onion", "rice", "bell pepper", "tomatoes", "garlic powder", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.9 [FatContent] 11.9 [SaturatedFatContent] 4.6 [CholesterolContent] 51.4 [SodiumContent] 71.2 [CarbohydrateContent] 57.1 [FiberContent] 2.6 [SugarContent] 3.3 [ProteinContent] 19.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Core, clean, and boil peppers. Place in baking dish. Brown meat with garlic powder and onion. Add rice and brown. Add celery and bell pepper. Bake a little. Add tomatoes. Mix well and stuff peppers. Bake a little longer.
[Name] Russian Black Bread [AuthorId] 956921 [AuthorName] h8windows [CookTime] PT3H [PrepTime] PT15M [TotalTime] PT3H15M [DatePublished] 2017-06-26T20:36:00Z [Description] This is an attempt to recreate the Russian black rye bread at a sub shop I worked at as a kid. Great with roast beef, turkey and cheese! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/03/6/L1dsN5QnivTHeSRBtFQG_russianblackbread.JPG" [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "2", "2 1/2", "1", "1 1/4", "2", "2", "1", "3", "1", "1/4 - 1", "2", "2"] [RecipeIngredientParts] ["water", "cider vinegar", "flour", "salt", "unsalted butter", "dark corn syrup", "molasses", "brown sugar", "instant coffee powder", "fennel seed", "active dry yeast", "vital wheat gluten"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1937.3 [FatContent] 30.6 [SaturatedFatContent] 16.6 [CholesterolContent] 61.1 [SodiumContent] 3004.6 [CarbohydrateContent] 373.6 [FiberContent] 28.2 [SugarContent] 26.4 [ProteinContent] 50.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Place all of the ingredients in a large bowl, reserving 1 cup of the bread flour. Mix until a sticky dough begins to form. Mix in the remaining cup of flour and knead for 7 minutes, or until the dough becomes soft and elastic, but may still be somewhat sticky to the touch. Depending on the day's humidity, you may need to add a tablespoon or more white flour to achieve a proper sponge. Cover the bowl and let the dough rise until doubled, 45 minutes to 1 hour. After the first rise, shape the dough into an oblong loaf. Place in a greased 9\" x 5\" or 10\" x 5\" bread pan, cover with greased plastic, and let rise until almost doubled, about 60 to 90 minutes. While the dough is rising, preheat the oven to 375°F When the dough has almost doubled, brush or spray the top with water, dust with pumpernickel or rye flour, and score (slash] the top. Bake the bread for about 35 minutes, until it sounds hollow when you thump the bottom, or the inside measures 205°F on a digital thermometer. Remove the loaf from the oven and cool it on a rack before slicing.
[Name] Chicken and Petite Carrots [AuthorId] 2000868454 [AuthorName] Moon S. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-06-26T20:36:00Z [Description] I made this for dinner since I had nothing to make, its an easy recipe made in an hour and thirty minutes, or less. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "4", "4", "2"] [RecipeIngredientParts] ["chicken breasts", "carrots", "garlic powder", "herbs", "water", "brown sugar", "butter", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 297.6 [FatContent] 10.3 [SaturatedFatContent] 3.4 [CholesterolContent] 51.4 [SodiumContent] 230.1 [CarbohydrateContent] 35.4 [FiberContent] 6.4 [SugarContent] 24.1 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Step 1: Pull out a cutting board and cut the chicken breasts into strips. Step 2: Pull out a small frying pan and put the teaspoon of oil into it, then turn the stove on medium. Step 3: Pull out a small pot and put the 4 cups of water into it and put it on the stove to let boil. Step 4: take the carrots out the bag and put it in the water, then put the chicken strips into the oil, with the seasoning. After the carrots are done, drain the carrots and add the brown sugar and butter. After the chicken is done, serve it while its hot, and enjoy.
[Name] Start the Day Smoothie [AuthorId] 2001598670 [AuthorName] Vicki R [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-26T20:37:00Z [Description] Make and share this Start the Day Smoothie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/46/ZFPfN2gRevRNKcpeYQNw_IMG_20170625_083034157.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "2", "2", "1", "1", "20"] [RecipeIngredientParts] ["unsweetened coconut milk", "banana", "flax seeds", "walnuts", "frozen blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 672.5 [FatContent] 54.1 [SaturatedFatContent] 34.1 [CholesterolContent] 0.0 [SodiumContent] 36.2 [CarbohydrateContent] 49.3 [FiberContent] 8.3 [SugarContent] 30.5 [ProteinContent] 11.0 [RecipeServings] 2.0 [RecipeYield] 2 20 ounce smoothies [RecipeInstructions] Put all ingredients, EXCEPT the ice, in a high powered blender in the order listed. Mix on blend setting. Add crushed ice and mix on smoothie setting.
[Name] Angel's Chat (Papo De Anjo) [AuthorId] 1832363 [AuthorName] LRMello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-26T20:38:00Z [Description] Make and share this Angel's Chat (Papo De Anjo) 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/1832363/9DrDlBgdSvWZIDIf3cEz_Angel_s_Chin-140.jpg" [RecipeCategory] Dessert [Keywords] ["Healthy", "< 30 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["12", "2", "1"] [RecipeIngredientParts] ["sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.1 [FatContent] 2.0 [SaturatedFatContent] 0.7 [CholesterolContent] 83.0 [SodiumContent] 4.1 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 16.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 24 pieces [RecipeInstructions] Beat the yokes in a mixer until they double in volume. Grease cupcake pans and split the mix into 24 equal parts. Bake for a few minutes at 350<U+2109>, take it out of the pan still warm. In a sauce pan slow boil the water and the sugar until it thickens. Dunk each chin until it's soaked and move it to a bowl. Cover the bowl with the remaining syrup.
[Name] Baked Beans [AuthorId] 1832363 [AuthorName] LRMello [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2017-06-26T20:39:00Z [Description] Make and share this Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1 1/2", "3", "1/3", "2", "2/3", "1", NA] [RecipeIngredientParts] ["white beans", "red kidney beans", "onion", "Heinz ketchup", "yellow mustard", "molasses", "liquid smoke", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 235.0 [CarbohydrateContent] 41.7 [FiberContent] 7.0 [SugarContent] 15.2 [ProteinContent] 9.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Cut the bacon into 1/4” slices microwave 2 minutes (partially cooked]. Combine everything in a bean pot and mix this up with your hands ….really! it needs to be mixed very well. Yes hands are tools. Bake uncovered for 2 ½ hours at 350.
[Name] Brownies [AuthorId] 2001528293 [AuthorName] HalPal [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-06-26T20:40:00Z [Description] Make and share this Brownies 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/2001528293/AlKDV5TR3jmfurlenQGw_1090243.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1", "1/3", "1/2", "1/4", "1/4", "3", "3", "1", "1", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "salt", "baking powder", "butter", "honey", "vanilla extract", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.6 [FatContent] 8.9 [SaturatedFatContent] 5.4 [CholesterolContent] 44.2 [SodiumContent] 121.6 [CarbohydrateContent] 25.8 [FiberContent] 1.0 [SugarContent] 21.0 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees. Grease and flour an 8-inch square pan.", "In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.", "Bake for 20-30 minutes. (Don't overcook].", "To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm." ]
[Name] Bulgar Wheat Tabbouleh [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-06-26T20:40:00Z [Description] Make and share this Bulgar Wheat Tabbouleh recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "1/4", "2", "1", "1/2", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["Bulgar wheat", "kale", "of fresh mint", "tomatoes", "spring onion", "cucumber", "lemon", "extra virgin olive oil", "pomegranate", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.1 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 92.2 [CarbohydrateContent] 23.5 [FiberContent] 6.0 [SugarContent] 11.4 [ProteinContent] 3.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook the bulgar wheat according to the packet directions then drain and leave to cool in a serving bowl. Once cool, mix in all the chopped vegetables and herbs. Zest the lemon half and set the zest aside. Squeeze the juice into bowl with the olive oil and season with salt and black pepper. Sprinkle over the lemon zest and pomegranate seeds and serve.
[Name] Cookie Butter [AuthorId] 1802517365 [AuthorName] patty b. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-26T20:41:00Z [Description] Make and share this Cookie Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "2", "1/4"] [RecipeIngredientParts] ["brown sugar", "heavy whipping cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.1 [FatContent] 11.0 [SaturatedFatContent] 6.8 [CholesterolContent] 40.8 [SodiumContent] 15.2 [CarbohydrateContent] 14.4 [FiberContent] 0.0 [SugarContent] 13.4 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Add cookies and brown sugar to a food processor; mix to bread crumb constistency. While running,. slowly add the whipping cream and process until smooth. Place in an airtight container and refrigerate up to two weeks.
[Name] MATKa CHICKEN [AuthorId] 2001600463 [AuthorName] aasim p. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-06-26T20:41:00Z [Description] Make and share this MATKa CHICKEN recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "7 -8", NA, "1/2", NA] [RecipeIngredientParts] ["chicken", "yogurt", "green chilies", "salt", "mint leaf", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 811.5 [FatContent] 53.1 [SaturatedFatContent] 16.1 [CholesterolContent] 260.6 [SodiumContent] 279.6 [CarbohydrateContent] 14.4 [FiberContent] 1.9 [SugarContent] 9.2 [ProteinContent] 67.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] in an earthen vessel mix all the ingridients. cover it with dough, so that steam doesnt escape. cook it for around 20-30. ready to serve.
[Name] Banana Spice Coffeecake [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-06-27T01:39:00Z [Description] I found this in &quot;Favorite Brand Names: Gifts From the Kitchen&quot; cookbook and I am posting for safekeeping. I will update and post any tweaks once I make it. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1/2", "3/4", "1", "1", "1", "1", "1/2", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["bananas", "brown sugar", "ground cinnamon", "ground nutmeg", "margarine", "walnuts", "all-purpose flour", "whole wheat flour", "baking powder", "baking soda", "salt", "granulated sugar", "eggs", "vanilla extract", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.1 [FatContent] 13.9 [SaturatedFatContent] 3.1 [CholesterolContent] 69.8 [SodiumContent] 514.6 [CarbohydrateContent] 70.6 [FiberContent] 3.6 [SugarContent] 40.4 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 1 10 inch round cake [RecipeInstructions] In food processor or blender, puree bananas (you need 1 cup of puree]. In a small bowl, combine brown sugar, cinnamon and nutmeg. Cut in 1/4 c margarine until mixture resembles coarse crumbs. Stir in walnuts and set aside. In a small bowl, combine flours, baking powder, baking soda and salt. In a large bowl, beat remaining 1/4 cup margarine and granulated sugar until light and fluffy. Beat in eggs and vanilla. Add flour mixture to egg mixture alternately with bananas, ending with flour mixture and beating well after each addition. Stir in raisins. Spread half the batter in greased and floured 10\" tube pan. Sprinkle with half the brown sugar mixture. Repeat layers. Bake in preheated 350 degree oven for 45-50 minutes or until wooden pick inserted in center of cake comes out clean. Let cool in pan on wire rack 10 minutes. Loosen edge; remove from pan. Cool completely on wire rack.
[Name] Spicy Sweet Potato Muffins [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-06-27T02:08:00Z [Description] I found this in &quot;Favorite Brand Names: Gifts From the Kitchen&quot; cookbook and I am posting for safekeeping. I will update and post any tweaks once I make it. (Original recipe called for all purpose flour, but I changed it since I will be using whole wheat) [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Yam/Sweet Potato", "Potato", "Vegetable", "Baking", "< 30 Mins", "Oven"] [RecipeIngredientQuantities] ["1/3", "2", "1 1/2", "2", "1/2", "1/2", "1/2", "1", "3/4", "1/4", "1"] [RecipeIngredientParts] ["brown sugar", "ground cinnamon", "whole wheat flour", "baking powder", "salt", "baking soda", "allspice", "mashed sweet potatoes", "mashed sweet potatoes", "buttermilk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.9 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 16.1 [SodiumContent] 305.9 [CarbohydrateContent] 23.0 [FiberContent] 2.5 [SugarContent] 8.3 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 425. Grease 12 standard (2.5\"] muffin cups. Combine 2 Tbsp brown sugar and 1 tsp cinnamon in a small bowl; set aside. Sift flour, baking powder, remaining 1 tsp cinnamon, salt, baking soda and allspice into large bowl. Stir in remaining 1/3 c brown sugar. Combine sweet potatoes, buttermilk, oil and egg in medium bowl. Stir buttermilk mixture into dry ingredients just until moistened. Spoon batter into prepared muffin cups, filling each 2/3 full. Sprinkle each muffin with 1/2 tsp cinamon mixture. Bake 14-16 minutes or until toothpick inserted into centers comes out clean.
[Name] Las Mareas Salsa Shrimp Salad [AuthorId] 151679 [AuthorName] Bev in NY [CookTime] PT5M [PrepTime] PT1H [TotalTime] PT1H5M [DatePublished] 2017-06-27T14:06:00Z [Description] This salad is a wonder of texture, flavors and bite. It uses, what I consider, the best from the land and sea, blended into a summer salad that is sure to please. [Images] character(0) [RecipeCategory] Pineapple [Keywords] ["Tropical Fruits", "Fruit", "Caribbean", "Ecuadorean", "South American", "Lactose Free", "Free Of...", "Spicy", "Sweet", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 -2", "1/2", "2", "2", "1", "1", "1 -4", "1/4", "1 -2", "1", NA, NA] [RecipeIngredientParts] ["shrimp", "pineapple", "kiwi", "tomatoes", "navel orange", "avocado", "cilantro", "fresh dill", "lime, juice of", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.8 [FatContent] 9.0 [SaturatedFatContent] 1.2 [CholesterolContent] 142.9 [SodiumContent] 651.8 [CarbohydrateContent] 33.2 [FiberContent] 7.7 [SugarContent] 19.5 [ProteinContent] 18.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring enough water to cover the shrimp to boil in a large pot. Put shrimp in and return to boil. Once they are just pink, remove from water and hold in cold water. In large bowl, toss remaining ingredients together. Top with shrimp and serve.
[Name] Medieval Horsebread [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H10M [PrepTime] PT120H [TotalTime] PT121H10M [DatePublished] 2017-06-27T17:57:00Z [Description] Some odd but delicious and healthy ingredients with a long fermenting sourdough crumb make a history lesson you can REALLY chew on! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/tCYJzqLIStYgnuHprTiS_32454379821_0665b83e53_z.jpg" [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "Grains", "Vegan", "Baking", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["50", NA, "100", "200", "250", "200", "50", "10"] [RecipeIngredientParts] ["pot barley", "water", "whole wheat bread flour", "flour", "chickpea flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 196.8 [CarbohydrateContent] 23.0 [FiberContent] 3.4 [SugarContent] 0.8 [ProteinContent] 4.7 [RecipeServings] 20.0 [RecipeYield] 1 boule [RecipeInstructions] Place barley in a jar and cover with water. Seal jar and let stand 24 hours. Drain, saving the liquid, rinse and place back in the jar. Cover with a towel and let stand, turned upside down, overnight. Repeat the rinse / drain process three times more, saving the water each time. Wash dried yellow split peas and place them in a medium sized bowl. Cover with water and leave overnight to soak. Mix together the starter, flours, salt and 350 mL barley water (drained from step 2] until a thick wet dough forms. Leave in the fridge, covered, overnight. Let stand at room temperature 1 hour to warm up before proceeding. Drain split peas and add to a food processor with the barley. Pulse to coarsely chop, set aside. Knead rested dough for 10 minutes with the dough hook or 20 minutes by hand, adding flour as necessary to achieve a slightly sticky, but not wet, dough. Knead in the chopped split pea mixture. Form into a ball and place on a heavily floured tea towel. Place towel-wrapped loaf in a basket, bowl or banneton and leave to rise 24 hours at cool room temperature (don’t try to shortcut this step - it’s a heavy loaf and needs a *long* rise]. Place a large baking tray or pizza stone in the oven and heat oven to 450F (preferably convection]. Turn loaf out onto a parchment lined rimless baking sheet or pizza peel and transfer to the hot pan or baking stone. Score loaf with a sharp knife and place in the oven. Bake for 10 minutes, then turn the oven to 425F (preferably convection] and bake another hour. Turn out on a wire rack to cool.
[Name] Japanese Curry Powder [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-27T18:11:00Z [Description] It'll cure what ails you! Japanese curry powder I made for a cold-exorcising Japanese chicken curry, made 100% from scratch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/Gffhl1ttRFuos4OJwlsk_33530926070_8ea4212013_z.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "Vegan", "High Fiber", "Free Of...", "High In...", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["turmeric", "ground coriander", "ground cumin", "ground cardamom", "cinnamon", "ground ginger", "fresh ground pepper", "cayenne pepper", "ground cloves", "ground fennel"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 7.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 1.4 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] 4 tablespoons [RecipeInstructions] Mix well. Store in an airtight container away from heat and light.
[Name] Saucy Pork Bites [AuthorId] 674022 [AuthorName] ChefDLH [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-27T18:21:00Z [Description] Tender pork bites swirled among a creamy, tasty sauce ready to be tossed upon a mound of potatoes, pasta or rice for a quick and easy meal. Serve this with green beans, broccoli or a salad. This recipe comes from the Augusta Chronicle and Kelly Calloway. You can use bits of pork sold at your grocery store or cut up a tenderloin. A little finely chopped rosemary would be a good addition to the sauce as would sauteed sliced mushrooms. You can also substitute chicken or beef bites too. (If you use beef change the broth to beef as well.) This recipe provides a versatile and scrumptious bite. Enjoy! ChefDLH [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "2", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "black pepper", "butter", "chicken broth", "Worcestershire sauce", "mashed potatoes", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 165.4 [FatContent] 10.0 [SaturatedFatContent] 4.3 [CholesterolContent] 15.3 [SodiumContent] 473.1 [CarbohydrateContent] 14.8 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 4.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine flour, garlic salt and pepper on a plate. Toss pork cubes in flour mixture until coated. In a large skillet, heat butter and oil over medium-high heat. Brown pork cubes, turning several times, until golden brown, about 5 minutes. Add broth and Worcestershire sauce. Reduce heat; cover and simmer for 5 minutes. Serve over mashed potatoes and garnish with a little chopped parsley, if desired.
[Name] Japanese Chicken Curry [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT2H [PrepTime] PT45M [TotalTime] PT2H45M [DatePublished] 2017-06-27T18:25:00Z [Description] Homemade Japanese Curry Chicken WIN! The perfect balance of savoury, sweet, tangy and bitter, packed with umami and 100% from scratch. No roux, no prefab curry powder, and even gluten free to boot! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/uGBwvOg1SIOGCbK5kyYB_curry.jpg" [RecipeCategory] Curries [Keywords] ["Chicken Thigh & Leg", "Yam/Sweet Potato", "Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Japanese", "Asian", "Egg Free", "Free Of...", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "550", "2", "1/2", "1/2", "2 1/2", "3", "2", "2", "1", "1", "1", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["canola oil", "boneless skinless chicken thighs", "onions", "garlic", "ginger", "curry powder", "low sodium chicken broth", "carrots", "sweet potato", "Asian pear", "tomato paste", "cocoa powder", "kosher salt", "ketchup", "Worcestershire sauce", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.7 [FatContent] 11.7 [SaturatedFatContent] 2.9 [CholesterolContent] 81.2 [SodiumContent] 1444.2 [CarbohydrateContent] 38.4 [FiberContent] 5.7 [SugarContent] 7.7 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] 1 pot [RecipeInstructions] Heat the oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer (work in batches if needed] and let the chicken brown undisturbed (about 5 minutes]. Turn chicken and brown the other side. Remove to a bowl using a slotted spoon and set aside. Turn down the heat to medium-low and add the onions, stirring for 1-2 minutes to coat with the oil. Cook, stirring occasionally, until the onions are completely caramelized and almost a paste - roughly 30 minutes. Raise the heat to medium high and add the garlic, ginger, and curry powder. Saute 1-2 minutes, until very fragrant. Return the chicken to the pot and add the stock, vegetables, pear, Chunou sauce, tomato paste, cocoa powder, and salt. Bring to a boil over high heat, then reduce to a simmer, cover and simmer for 35 minutes. Make a roux by melting the butter in a saucepan and adding the flour. Cook, stirring with a spatula, until the roux is a light brown color. Stir into the curry. Adjust salt to taste. Serve with hot rice on the side.
[Name] Fresh Strawberry Pie [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-06-27T18:39:00Z [Description] Here&rsquo;s an easy recipe to delight the eyes and palate for any strawberry pie lover&hellip;but that&rsquo;s not all. Substitute fresh blackberries, raspberries or peaches for the strawberries, and you&rsquo;ll be enjoying deee-licious fresh fruit pies all summer long. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/B0mgu4JGRvekDNaVUj22_Thumbnail.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Summer", "Sweet", "Camping", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "1/2", "3", "1"] [RecipeIngredientParts] ["fresh strawberries", "sugar", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.8 [FatContent] 7.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 119.2 [CarbohydrateContent] 48.3 [FiberContent] 3.5 [SugarContent] 31.5 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] Crush enough strawberries to make one cup of crushed berries. In a saucepan stir together sugar and cornstarch. Stir in the water, then stir in the crushed berries. On medium heat, stir until mixture thickens. Let cool. Place washed berries, whole or sliced in half, in a large bowl. Pour cooled berry mixture over berries and lightly stir to coat. Dish berries into the pre-baked pie shell. For a beautiful appearance, turn cut berries over so their rounded, red sides face up. Chill for several hours. Serve with whipped cream or ice cream. Watch the video here: https://www.youtube.com/watch?v=yx5Ma2rCCBY.
[Name] Mediterranean Pasta [AuthorId] 2001601743 [AuthorName] repose [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-06-27T18:58:00Z [Description] Copycat of the restaurant chain Earl's Mediterranean Linguine. You can easily add a pound of chicken breasts or prawns for protein. This pairs really well with both red and white wines and cooks up extremely fast. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001601743/1rZA8nGJQz6IM4HASLN3_IMG_0303.jpg" [RecipeCategory] Penne [Keywords] ["Vegetable", "Greek", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1", "1", "1", "2 -3", "1", "1/4", "1/4", "1", "1", "1/4", NA, "1"] [RecipeIngredientParts] ["san marzano tomatoes", "olive oil", "sherry wine vinegar", "lemon zest", "oregano", "olive oil", "garlic cloves", "grape tomatoes", "kalamata olive", "vegetable broth", "cornstarch", "parsley", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 738.8 [FatContent] 33.3 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 281.7 [CarbohydrateContent] 94.2 [FiberContent] 5.9 [SugarContent] 6.5 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta and drain. In a bowl mix the canned tomatoes, 1/2 cup olive oil, sherry vinegar, lemon zest, chilli flakes, oregano and a pinch of salt and pepper. Stir until well combined. Combine the 1 tbsp of cornstarch with the vegetable broth. Heat the remaining 1 tbsp of olive oil in a pan and add the garlic, olives, red peppers and cherry tomatoes. Saute? until the cherry tomato skins start to blister, about 2-3 minutes. Be very careful not to overcook the garlic. Add the vegetable broth + cornstarch as well as the tomato sauce base. Bring to a light boil and let simmer for about five minutes. Add the pasta, fresh herbs and additional salt and pepper to taste. Serve. (Tip: Garnish with feta and some more fresh herbs.].
[Name] Sauteed Squash &amp; Veggies [AuthorId] 1896806 [AuthorName] GloKersh [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-06-27T19:00:00Z [Description] Yummy! I decided to use some of my fresh veggies and toss them with a little olive oil, garlic, and seasonings for dinner. I served this with Gardein Crabless Cakes (I love those). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1896806/NhLTkCqaRHGvg0R8dlPt_P6080100.JPG" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3/4", "1", "3 -4", NA] [RecipeIngredientParts] ["zucchini", "orange bell pepper", "cherry tomatoes", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.5 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13.8 [CarbohydrateContent] 8.1 [FiberContent] 2.3 [SugarContent] 5.3 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add a good splash of olive oil to a large non-stick skillet. Once warm toss in all the veggies, except the garlic. Cook, stirring occasionally, for about 7-8 minutes. Then I added this seasoning that was a Christmas gift from my lovely friend, Michelle. I used about 1 tablespoon and add the sliced garlic. This is very flavorful and not overly hot. Continue to cook, stirring occasionally, until veggies are done, but still hold their shape. Do not overcook it. Enjoy!
[Name] Lebkuchengew&uuml;rz (German Gingerbread Spice) [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-27T19:00:00Z [Description] This spice mix recipe is from daringgourmet.com (http://www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/) It is best made with whole spices that are ground up at home (a coffee grinder works well). [Images] character(0) [RecipeCategory] German [Keywords] ["Russian", "Dutch", "European", "Free Of...", "Christmas", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["ground cinnamon", "ground cloves", "ground allspice", "ground coriander", "ground cardamom", "ground ginger", "ground mace", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 1.7 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 12 1/2 teaspoons [RecipeInstructions] Combine spices together and store in an airtight container such as a small mason jar. Spices stay fresh tasting for up to a year.
[Name] Sweet Thai Chili Sauce [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT6M [PrepTime] PT15M [TotalTime] PT21M [DatePublished] 2017-06-27T19:03:00Z [Description] Fiery Thai chilies are buffered with sugar and concentrated apple cider and set with Clear Jel for a perfect dipping sauce anytime! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/CVFym2DT2C4w0IFnYJgQ_30712481382_25ae14c834_b.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Thai", "Asian", "Free Of...", "Spicy", "< 30 Mins", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1/4"] [RecipeIngredientParts] ["garlic clove", "water", "sugar", "cider vinegar", "kosher salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 46.7 [CarbohydrateContent] 13.9 [FiberContent] 0.3 [SugarContent] 9.3 [ProteinContent] 0.3 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] ["In a small blender pulse the garlic, peppers, water and cider syrup until finely minced.", "Pour into a saucepan with the sugar, vinegar and salt.", "Bring to a simmer and cook 5 minutes.", "Meanwhile, whisk together Clear Jel and ¼ cup water in a small bowl.", "Bring chili mixture to a boil and whisk in the Clear Jel.", "Stir constantly for one minute.", "Remove from heat.", "Fill jar(s] with mixture, leaving 1/2” headspace.", "Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks." ]
[Name] COUSCOUS &amp; FRESH HERB STUFFED PEPPERS RECIPE [AuthorId] 2001540725 [AuthorName] Bite Me More [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-06-27T19:05:00Z [Description] Get ready to stuff your face with these healthy, delicious and vegetarian Couscous &amp; Herb Stuffed Peppers. Filled to the top with tender couscous, tangy Feta cheese, savory sun-dried tomatoes and fresh herbs, this meal-in-a-pepper is a perfect midweek meal! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001540725/5mUmnPwQvaunarYxNCtU_489_184391695_l.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "2", "2", "2", "2", "2", "1", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["bell peppers", "israeli couscous", "peas", "feta cheese", "sun-dried tomatoes packed in oil", "fresh flat-leaf parsley", "of fresh mint", "olive oil", "lemon juice", "honey", "kosher salt", "ground cumin", "crushed red pepper flakes", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.4 [FatContent] 14.2 [SaturatedFatContent] 5.4 [CholesterolContent] 25.0 [SodiumContent] 629.5 [CarbohydrateContent] 83.1 [FiberContent] 9.1 [SugarContent] 8.0 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF. In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.
[Name] Lemon &amp; Wine Steam Baked in Foil Salmon [AuthorId] 2001344271 [AuthorName] BichonKitchen [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-06-27T19:06:00Z [Description] This salmon recipe really infuses the fish with a delicious lemony wine flavor. Its super moist and wonderfully complex tasting when done. Not to mention fairly easy. Depending on your tastes you can go with a Moscato for a sweeter taste or Pinot Grigio for more lemony flavor. I tend towards the Pinot Grigio myself. The small 187ml bottles are just about perfect for a 1 lb. fillet but if you just want to go ahead and buy the whole bottle then serve the rest with dinner that&rsquo;s good too. Sometimes I will marinate the salmon in the same mix of wine lemon and herbs for an hour before cooking but it&rsquo;s not really that necessary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001344271/HWHGGF1SSLKlmiRUFuyb_Salmon.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/4", "1", "1", "1/8", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillet", "lemons", "shallot", "lemon juice", "oregano sprig", "fresh thyme sprig", "olive oil", "salt", "fresh ground pepper", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 564.5 [FatContent] 23.8 [SaturatedFatContent] 3.8 [CholesterolContent] 104.6 [SodiumContent] 264.0 [CarbohydrateContent] 23.4 [FiberContent] 1.7 [SugarContent] 3.1 [ProteinContent] 49.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400°. Lay out a piece of foil at least twice as big as the section(s] of salmon being cooked. Coat the center with olive oil covering the area the salmon will take up plus a bit extra. Sprinkle some of the chopped shallots over an area about the size of the piece of salmon. Place in one layer the lemon slices to cover the same area. Lay out several oregano and thyme sprigs on top of the lemons. Brush one side of the salmon with olive oil. Place salmon oil side down on the lemons and shallots in the foil. Brush the other side of the salmon with olive oil. Optional; salt and pepper to taste. Lay out several oregano and thyme sprigs. Sprinkle the remainder of the chopped shallots over the top. Cover with the reminder of the lemon slices. Bring up all four sides to form an envelope to hold in the liquid leaving the top open for the moment. Pour in the wine and lemon juice. Roll the foil loosely to seal the fish in and prevent leaking. Place on baking sheet or baking dish in case of leaking and insert in oven. Cook at 400° for approximately 20 - 25 minutes. Open foil exposing fish and broil on high for 4 to 8 minutes. Remove oregano and thyme sprigs before serving.
[Name] HOT PORK PAN SAUSAGE [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-06-27T19:06:00Z [Description] This is a good hot pork pan sausage. We like it for breakfast, as a pizza topping, or mixed with ground chuck for chili or meat sauce. If you don't like it hot you can reduce or omit the crushed red pepper flakes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/67/ePCwYl55Rmui8X6YHq5q_hot_pork_pan_sausage.png" [RecipeCategory] Breakfast [Keywords] ["Meat", "Brunch", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/4", "1", "8", "1"] [RecipeIngredientParts] ["ground pork", "ground sage", "dried thyme leaves", "crushed red pepper flakes", "brown sugar", "mayonnaise", "black pepper", "fish sauce", "dried marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.0 [FatContent] 12.1 [SaturatedFatContent] 4.5 [CholesterolContent] 40.9 [SodiumContent] 267.5 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 16 2 oz patties [RecipeInstructions] In large mixing bowl add all ingredients except meat and mix well. Add meat and combine with seasoning mixture by kneading, folding and turning like bread dough. Mix until meat is uniformally seasoned but do not overwork or it will start to emulsify. Cover and chill in refrigerator several hours or overnight. Divide meat into desired portions (a 1/4 cup dry measure makes 2 oz by weight of this meat mixture] and form into patties ( a 2 1/2\" cookie cutter ring forms a nice 2 oz patty]. Put the patties on a parchment lined cookie sheet and freeze. When frozen transfer the patties to freezer bags and store in freezer until ready to use. To cook thaw and pan fry until done.
[Name] Caramelized Apple Wedges [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-06-27T19:06:00Z [Description] Make and share this Caramelized Apple Wedges 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/Q1g17FkRzqyW8qbESfJY_CCUQS402H_108033_252764.JPG" [RecipeCategory] Breakfast [Keywords] ["Apple", "Fruit", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["sugar", "unsalted butter", "Bourbon", "vanilla ice cream", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 97.7 [FatContent] 5.8 [SaturatedFatContent] 3.6 [CholesterolContent] 15.3 [SodiumContent] 0.9 [CarbohydrateContent] 9.4 [FiberContent] 0.0 [SugarContent] 9.4 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the sugar and butter in a saucepan over medium heat. Add the apple and bourbon. Cook until golden brown, turning once. Serve the apples on a waffle with vanilla ice cream and walnuts. Drizzle with the extra caramel from the pan.
[Name] Gluten Free Chewy Chocolate Chippers [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT12M [PrepTime] PT1H30M [TotalTime] PT1H42M [DatePublished] 2017-06-27T19:07:00Z [Description] These gluten free Chewy Chocolate Chippers get an extra pop of texture from coarse sugar and kosher salt. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/wThT4vXTMiDeYiYgNPT3_31426162261_7570e78d19_z.jpg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Kid Friendly", "Free Of...", "Sweet", "Baking", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/2", "1/4", "1", "1", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["flax seeds", "warm water", "unsalted butter", "sugar", "vanilla extract", "amaranth flour", "tapioca starch", "nutmeg", "salt", "kosher salt", "baking soda", "turbinado sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.2 [FatContent] 7.0 [SaturatedFatContent] 4.0 [CholesterolContent] 10.4 [SodiumContent] 63.3 [CarbohydrateContent] 19.1 [FiberContent] 1.3 [SugarContent] 11.4 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] In a small dish, whisk together the flaxseed and warm water. Set aside. In the bowl of a stand mixer, combine the butter, sugars and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl, then add the flax mixture and mix 1 minute on medium speed. In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, nutmeg, salts, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together. Add the chocolate chunks and mix until thoroughly incorporated. Scoop the dough onto a piece of cling wrap and form into a log about 2” wide and 12” long. Wrap and freeze for at least 1 hour. Heat the oven to 350F and line baking sheets with parchment. Cut the log into ½” disks, placing them 2” apart on the sheets. Sprinkle the tops with a bit of Kosher salt and turbinado sugar. Bake for 11-12 minutes, until edges set and start to turn golden. They might look a bit underdone, but this is fine. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely. Store them in an airtight container for up to 3 days, or freeze - these make insane ice cream sandwiches!
[Name] Tortilla Pie [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2017-06-27T19:43:00Z [Description] Veggies, beans, ground chicken and whole grain tortillas stack up for a &quot;burrito-cake&quot; kids and adults love! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/nLPJczaSIC7QiUsfHG8a_32423938422_38c9194cf2_z.jpg" [RecipeCategory] Savory Pies [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Black Beans", "Beans", "Vegetable", "Meat", "Tex Mex", "Southwestern U.S.", "Kid Friendly", "Spicy", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2", "1/2", "1/4", "1/2", "1", "1", "1", "3", "1", "1", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["whole wheat tortillas", "canola oil", "onion", "salt", "ground cumin", "oregano", "cinnamon", "red pepper flakes", "lean ground beef", "garlic cloves", "tomato paste", "tomato sauce", "no-salt-added black beans", "corn kernel", "frozen spinach", "sharp cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.9 [FatContent] 17.9 [SaturatedFatContent] 8.6 [CholesterolContent] 66.5 [SodiumContent] 720.6 [CarbohydrateContent] 30.7 [FiberContent] 8.4 [SugarContent] 5.5 [ProteinContent] 27.2 [RecipeServings] 8.0 [RecipeYield] 1 10" pan [RecipeInstructions] Heat oven to 400F and grease a 10” spring-form pan. Heat the oil over medium heat in a large frying pan. Add onion, red pepper, salt, cumin, paprika, oregano, cinnamon and red-pepper flakes. Cook until onion and pepper have softened, about 5 minutes. Raise heat to medium-high and add the beef and garlic. Cook, breaking up meat with a spoon until no longer pink. Stir in the tomato paste, tomato sauce, beans, corn and spinach. Cook until the mixture is thick and hot, mashing the beans slightly to thicken the mixture. Remove from the heat and stir in 1 ½ cups of the cheese. Place one tortilla in the prepared pan. Top with about 1 <U+2154> packed cups of the filling, spreading it evenly. Top with another tortilla, then continue layering filling and tortillas, finishing with a tortilla. Sprinkle with remaining ½ cup cheese. Bake until top is lightly browned and the pie is heated through, about 15 to 20 minutes. Run knife around edge of pan and remove the sides. Cut into wedges and serve.
[Name] Chilled Avocado &amp; Black Bean Wrap [AuthorId] 2001344271 [AuthorName] BichonKitchen [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-06-27T20:06:00Z [Description] This light and tangy avocado and black bean wrap takes much of its flavor from the fresh limes and I feel the pulp is an integral part of the texture and adds wonderful little flavor pops as you eat. Packed with all the goodness of avocado and lots of vitamin C this is a great power punch of healthy nutrients in easy to eat wrap. Although it may not add much to the nutrient value I feel the corn gives this dish a much needed tooth feel so don&rsquo;t pass on this. I&rsquo;m sadly allergic to cilantro so I substitute flat leaf parsley in its place but if you are not then go ahead and use cilantro. This wrap is best served chilled, with a tall glass of iced tea, on a hot summer afternoon and eaten from a lounge chair on the patio under a large sun umbrella. Preferably with a view of the ocean. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/71/vsdPQMugSuydwTuNJcZU_IMG_20170526_174042.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", "8 -10", "1/2", "1/4", "1", "1 -2", "2", "2", "4 -6", "1", "1"] [RecipeIngredientParts] ["avocados", "black beans", "grape tomatoes", "frozen corn", "red onion", "parsley", "cilantro", "romaine lettuce hearts", "limes", "olive oil", "tortillas", "coarse salt", "carrot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.2 [FatContent] 28.3 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 517.5 [CarbohydrateContent] 81.0 [FiberContent] 22.0 [SugarContent] 6.6 [ProteinContent] 18.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine in a large mixing bowl:", "Quartered grape tomatoes, 1 can of black beans, 1/2 cup thawed but not cooked frozen white corn, 1/4 cup finely diced red onion and the 1 cup coarse chopped parsley or cilantro.", "Drain the excess moisture from the tomatoes, corn and beans.", "Juice both limes keeping the pulp.", "Cut one and one half of the avocados into approximately 1/2 to 1 inch chunks.", "Mash the remaining one half avocado and mix thoroughly with the ingredients from step one.", "At the same time mix in the olive oil and optionally the salt to taste with the mashed avocado.", "Gently mix in the avocado chunks avoiding mashing them too much.", "At the same time mix in the lime juice with the pulp.", "Warm the tortillas in microwave. (Wrapped in moist paper towels or tea cloth for best results].", "Lay out the tortillas and place the romaine heart leaf in the center of each.", "Place approximately 1/2 to 1 cup of the filling on each leaf depending on the size of the tortilla and the desired size of the wraps.", "Cover with a second leaf if needed. (When rolled we want the leaf to cover the entire filling keeping it from soaking into the tortilla.].", "Using the standard tortilla wrap process, tightly wrap the lettuce leaves around the filling and close up the wrap. (Try not to squish the avocado chunks.].", "Chill in the refrigerator for approximately 1/2 to 1 hour before serving to firm up the filling.", "Cut diagonally at the center just prior to serving and place on another romaine heart leaf for presentation.", "Garnish on the side with a sprig of the parsley or cilantro, a twist of lime and for added color and a touch of crunch, a slice of fresh carrot." ]
[Name] Blueberry Bourbon Basil Glaze [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-06-27T20:10:00Z [Description] Make and share this Blueberry Bourbon Basil Glaze 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/otcQJbcGSFyIAWIUgRrT_CCUQS406H_111376_269759.JPG" [RecipeCategory] Berries [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "6"] [RecipeIngredientParts] ["fresh blueberries", "fresh basil", "Bourbon", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1731.8 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 10.7 [CarbohydrateContent] 401.7 [FiberContent] 7.0 [SugarContent] 381.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 2 quarts [RecipeInstructions] Combine the blueberries, basil and bourbon in blender and puree until smooth. Transfer the blueberry mixture to the bowl of a stand mixer fitted with the whisk attachment and slowly whisk in the sugar. Once the sugar is fully incorporated, turn the mixer up to medium speed and whisk until the mixture is completely smooth. Use the glaze on fresh donuts or other pastries.
[Name] Hot Fried Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT13H [TotalTime] PT13H35M [DatePublished] 2017-06-27T20:10:00Z [Description] Make and share this Hot Fried Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/73/nGaQaQHjQdeHxqrQAXIT_CCXTR504_hot-fried-chicken-recipe_s3x4.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1/4", "2", "2", "2", "4", "4", "2", "2", "2", "2", "2", "1", "4"] [RecipeIngredientParts] ["buttermilk", "honey", "salt", "fresh ground black pepper", "cayenne pepper", "whole chickens", "paprika", "salt", "ground celery seed", "cayenne pepper", "chili powder", "garlic powder", "onion powder", "fresh ground black pepper", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6103.9 [FatContent] 558.6 [SaturatedFatContent] 89.5 [CholesterolContent] 497.4 [SodiumContent] 4370.8 [CarbohydrateContent] 141.8 [FiberContent] 11.5 [SugarContent] 21.6 [ProteinContent] 145.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the buttermilk marinade: Whisk the buttermilk together with the honey, hot sauce, salt, seafood seasoning, black pepper and cayenne in a large mixing bowl. Submerge the chicken pieces in the buttermilk. Cover the bowl with plastic wrap and refrigerate at least 12 hours. Pull the chicken out of the fridge and let it come up to room temperature, still in the marinade, about 45 minutes. Preheat the oven to 200 degrees F. Heat the oil in a deep pot or a deep-fryer over high heat (the oil should be 3 inches deep] so that it starts popping, about 350 degrees F. A good rule of thumb: if you drop a pinch of flour into the oil and it fries up immediately, you're good to go. While the oil is heating, combine the seafood seasoning, paprika, salt, celery seed, cayenne, chili powder, garlic powder, onion powder and black pepper in a large mixing bowl. Reserve half to be sprinkled over the chicken after it's fried later, and combine the other half with the flour in a large bowl. Mix things around with your hands so everything is distributed evenly. When the oil is hot, transfer a piece of chicken into the dredging flour, heaping flour on top of it and flipping it around until the chicken is completely coated. Do the same with each piece until there's no more space in the bowl. Lightly shake the chicken (just enough to get rid of the really loose bits of flour] and drop into the fry pot using your hands or a pair of tongs. (You will definitely need to fry your chicken in batches, unless you've got some really big bowls and pots.]. Fry the chicken until golden brown, about 8 minutes, and then transfer to a rack set on a baking sheet with tongs. Sprinkle each piece of chicken with the seasoning mixture, turning with tongs to coat on all sides. Let the chicken rest in the oven at least 10 minutes, so that the cooking process finishes. Meanwhile, fry up the next batch of chicken. Hold the fried chicken in the oven until all the pieces are fried and rested and you're ready to serve it up. Then pile the chicken on a big plate, put it in the center of the table with biscuits, collards and slaw, and let everybody start grabbing pieces. I guarantee it will disappear fast.
[Name] The Mac N Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-06-27T20:11:00Z [Description] Make and share this The Mac N 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/CxoJZbuTOWk7weHDjgUt_CCXTR211L_4012.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1/3", "1/4", "1/3", "1/3", "1/3", "1/3", "1/4", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "butter", "flour", "cheddar cheese", "gouda cheese", "comte cheese", "raclette cheese", "provolone cheese", "milk", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1299.0 [FatContent] 68.8 [SaturatedFatContent] 41.6 [CholesterolContent] 199.7 [SodiumContent] 1243.3 [CarbohydrateContent] 111.9 [FiberContent] 4.2 [SugarContent] 5.4 [ProteinContent] 57.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Our Mac n Cheese is NOT CONSISTENT at Caseus. Throughout the year as the seasons change we change our Mac n Cheese, adding more chevre or more raclette as we see fit. Sometimes the nib ends and bits are different, this means the Mac n Cheese is as well. On any given time you may find the perfect Mac n Cheese combination for you, and although you'll search the rest of your life for it again and again it like your first kiss with 5th grade on the playground swings just may never be as extraordinary. It's the journey not the destination that the true epicure relishes. Preheat the oven to 175 degrees F. Bring water to a boil in a large pot. Boil the orecchiette until slightly undercooked. Drain. Toss cooked pasta in a bowl with olive oil and set aside. Slice the brioche thin and place on a cooking sheet. Place in low oven for 20 minutes or until dry. Remove, let cool, and crumble into small pieces. This will make more breadcrumbs than you need but making them from scratch makes all the difference. Cook's Note: Do not use something from a can that's been sitting around on some shelf for who knows how long. Increase the oven temperature to 400 degrees F. Melt butter in a small pan. Whisk in flour until completely incorporated (no lumps]. This is called a roux. Crumble the chevre into small pieces, grate all other cheese. In a small saucepot, bring milk to a boil, stirring occasionally. Add in the roux, whisking constantly, until the mixture returns to a boil. The mixture will thicken. Turn off the heat. You now have a bechamel sauce. Add 3/4 of the cheese, whisking until melted and incorporated. Add freshly grated nutmeg. Season with salt and pepper, to taste. Add sauce to the cooked pasta and toss to coat. Place in an oven-proof dish, top with remaining cheese, and bake 25 minutes, or until bubbling hot. Top with bread crumbs and continue to bake 3 minutes. Remove from oven when you see things looking very oozy and bubbly.
[Name] Hamburger Buns, Hotdog Buns, or Dinner Rolls [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] PT25M [PrepTime] PT2H30M [TotalTime] PT2H55M [DatePublished] 2017-06-27T20:12:00Z [Description] This recipe will make:
[Name] Louisiana Chicken and Sausage Jambalaya [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-06-27T20:17:00Z [Description] &quot;Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques.&quot; [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "2 -3", "2", "2", "6", "8", "1", NA, NA, NA, "2"] [RecipeIngredientParts] ["bulk pork sausage", "andouille sausage", "chicken pieces", "onions", "bell peppers", "celery ribs", "garlic cloves", "salt", "black pepper", "long grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 721.9 [FatContent] 39.8 [SaturatedFatContent] 13.2 [CholesterolContent] 137.4 [SodiumContent] 803.4 [CarbohydrateContent] 45.2 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 42.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning. Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups. Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat. In Heavy skillet (I use a 12” well seasoned cast iron skillet] saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet. Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings. Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed] until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside. In large heavy bottomed stock pot or dutch oven (at least 12 quart] add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking. Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up. Serve with a salad, garlic bread and iced tea.
[Name] Hot Chocolate &quot;Volcano&quot; [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-27T20:19:00Z [Description] Make and share this Hot Chocolate &quot;Volcano&quot; recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/77/py3wRq9XT5uaZsB8czxe_US0106H_hot-chocolate-volcano_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1", "1", "1", "4", "3", NA, NA] [RecipeIngredientParts] ["cocoa powder", "white sugar", "cornstarch", "powdered milk", "ground cinnamon", "salt", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.3 [FatContent] 36.8 [SaturatedFatContent] 22.7 [CholesterolContent] 132.4 [SodiumContent] 254.6 [CarbohydrateContent] 21.3 [FiberContent] 1.0 [SugarContent] 14.0 [ProteinContent] 7.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.", "Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.", "Add chocolate shavings and pistachios on the top of your volcano." ]
[Name] Macarons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2017-06-27T20:20:00Z [Description] Make and share this 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/recipes/53/22/78/bCH4XSRcQ6OV0SLPcWAc_US0106H_macarons_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/3", "2/3", "3", "1/4", NA, NA] [RecipeIngredientParts] ["powdered sugar", "sugar", "ganache"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 16.8 [CarbohydrateContent] 21.0 [FiberContent] 0.0 [SugarContent] 20.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 10-12 cookies [RecipeInstructions] Sift the powdered sugar and almond flour together. Using a hand mixer, whip the egg whites on low speed until frothy. Gradually add the sugar, and then whip on high speed until stiff peaks form. The egg whites should be glossy and thick. Fold half of the almond mixture into the egg whites and then add the rest. Fold the mixture 15 to 20 times; the batter will be thick and fall slowly when dripped from the spatula. Pipe 1-inch circles onto baking sheets lined with silicon mats or parchment paper. Let rest until a skin forms on top and is dry to the touch, 15 to 30 minutes. Preheat the oven to 350 degrees F. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time. If you are baking two sheets at a time, the bottom and top sheets should be rotated to prevent over browning on the bottom. If only baking one sheet at a time, bake on the bottom rack first for 5 minutes with an empty sheet on top. After 5 minutes, rotate the sheet and move the bottom sheet to the top and the top sheet to the bottom. You will know the macarons are done when you can touch them and the top of the macaron is set does not slide around under your finger. The macarons must be set before you take them out of the oven. If the macaron tops slide, put them back in the oven on the middle rack for another 2 minutes. Let them cool for about 10 minutes on the baking sheet and then take them off. Fill as desired with your favorite chocolate ganache, jams, or whatever creative fillings you can think of!
[Name] Rice Pudding [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-06-27T20:26:00Z [Description] Make and share this 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/recipes/53/22/79/PODZ1qiJQBKVG2J7DkfM_US0106H_rice-pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Rice", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "5", "5", "2", "1/2", "1", "1 1/2", "1", "1/2", "1/2", "1", "1/2 - 3/4"] [RecipeIngredientParts] ["unsalted butter", "white rice", "vanilla extract", "salt", "white sugar", "cornstarch", "lemon zest", "ground cinnamon", "ground nutmeg", "heavy cream", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.2 [FatContent] 12.2 [SaturatedFatContent] 7.2 [CholesterolContent] 91.3 [SodiumContent] 122.2 [CarbohydrateContent] 25.9 [FiberContent] 0.3 [SugarContent] 17.6 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.", "Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.", "While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.", "Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.", "Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom] without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving." ]
[Name] Manouri and Herb Stuffed Chicken Breasts [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2017-06-27T21:42:00Z [Description] Manouri and Herb Stuffed Chicken Breasts is a simple, no fuss, yet delicious summertime meal idea! Try this for dinner tonight with a fresh green salad! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/bGgk3qZkTFqKrZXaJCyZ_14.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1", "4", "3", "1", "3", "2/3", "1/8"] [RecipeIngredientParts] ["boneless chicken breasts", "fresh tarragon", "fresh rosemary", "olive oil", "low-fat milk", "butter", "lemon juice", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.7 [FatContent] 23.2 [SaturatedFatContent] 7.5 [CholesterolContent] 105.8 [SodiumContent] 143.1 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 2.1 [ProteinContent] 31.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 375 degrees. Crumble cheese into a medium bowl.  Roughly chop tarragon and rosemary; add to cheese.  Mix well. Split chicken breast lengthwise about 3/4 through the breast; do not cut in half. Coat 9\" x 13\" baking pan with the olive oil. Arrange chicken breasts in olive oil coated pan. Fill with cheese/herb mixture and set aside. In a medium saucepan, melt butter over medium high heat.  Whisk in flour.  Slowly pour in milk and whisk for about 4 to 5 minutes until slightly thickened.  Slowly pour in lemon juice and lower heat to medium.  Whisk constantly for another 3 to 4 minutes until mixture thickens. Pour sauce over cheese stuffed breasts. Bake at 375 degrees for 45 to 50 minutes until chicken registers 160 degrees with meat thermometer. Serve with a fresh green salad.
[Name] Southeast Asian Gazpacho [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-06-27T21:59:00Z [Description] Novel take on the traditional cold soup, courtesy of popsugar.com -- perfect on a hot summer day! &quot;Cooking time&quot; is the least amount of time it needs to chill. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1/4", "3/4", "2", "1 1/2", "2", "2", "2", "3", NA] [RecipeIngredientParts] ["tomatoes", "garlic clove", "red onion", "ginger", "Thai basil", "cilantro", "rice vinegar", "limes", "cucumbers", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.8 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 18.2 [CarbohydrateContent] 22.5 [FiberContent] 5.2 [SugarContent] 11.2 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add the tomatoes, garlic, red onion, ginger, Thai basil, cilantro, oil, vinegar, and lime juice to the bowl of a food processor, and process until well blended, but still slightly chunky. Transfer to a large bowl and add the diced cucumber, stirring to distribute evenly. Cover tightly with plastic wrap and chill for at least 2 hours. Before serving, season to taste with salt and vinegar.
[Name] Fudge Cookie Bites [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-06-28T00:08:00Z [Description] Celebrating the end of the #school year with gluten free and vegan Fudge Cookie Bites! Made with a strawberry-pear sauce (or applesauce) they are a great two-bite treat for adults and kids alike! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/FM82330uTqm9X5515PkR_35041839260_924f3dc910_k.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Vegan", "Kid Friendly", "Free Of...", "Sweet", "Baking", "< 30 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/4", "4", "1", "1 3/4", "1", "1/4", NA] [RecipeIngredientParts] ["sugar", "coconut oil", "unsweetened applesauce", "vanilla extract", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 39.3 [FatContent] 1.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 31.8 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 5.4 [ProteinContent] 0.2 [RecipeServings] 30.0 [RecipeYield] 30 cookies [RecipeInstructions] Preheat your oven to 375 degrees and line two cookie sheets with parchment paper or silicone liners. Set aside. In a large bowl, add the sugar, cocoa powder, and softened butter. Use a hand mixer to beat until combined. Add in the applesauce and vanilla and continue beating until blended. In a small bowl, add the flour, baking powder, and salt. Pour the flour mixture into the beaten mixture and carefully stir with a spatula or wooden spoon until fully combined. Pour your sprinkles into a shallow bowl. Use a small cookie scoop or your hands to shape the dough into approximately 30 small balls (marble size] and roll in sprinkles to fully coat. Once coated, line on the prepared baking sheets, approximately 1\" apart. Bake for 8 minutes or until set. Remove from oven, allow to cool for a minute on the baking sheet, then transfer to a wire rack to cool completely.
[Name] Black (Forbidden) Rice Burrito Bowl [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-28T01:46:00Z [Description] By Lucas Volger from &ldquo;Bowl&rdquo;. Delicate and chewy, black rice, also called &ldquo;forbidden rice&rdquo;, is a purple-hued, unpolished variety that touts many of the same health benefits as brown rice, but with a nubbier texture. And like brown rice, it benefits from soaking for a few hours, which makes its nutrients more accessible and also shortens its cooking time. Like all nuts and seeds, pepitas&rsquo; flavor fades as they sit, so it&rsquo;s best to toast them just before serving, as instructed below. Marinated black beans, cool avocado, sweet mango, a good helping of herbs, tangy pickled onions and the soft, toasty flavor of pepitas (pumpkin seeds) combine in this tantalizing bowl recipe for a colorful presentation. Note: Soak time for the rice not included. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Rice", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2 1/2", "2", "1 3/4", "2", "3", "2", "3/4", "3/4", "1/4", "1", "1", "1", "10", "1/4", "1/4", "2", NA, "1", "1/3", "1/3", "1/3", "1 1/2", "1/2"] [RecipeIngredientParts] ["black rice", "water", "cumin seeds", "black beans", "pinto beans", "serrano chilies", "olive oil", "limes, juice of", "chili powder", "fine sea salt", "avocado", "mango", "purple cabbage", "queso fresco", "ricotta salata", "fresh cilantro leaves", "oregano leaves", "pico de gallo", "red onion", "white vinegar", "rice vinegar", "water", "sugar", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.5 [FatContent] 23.0 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 758.2 [CarbohydrateContent] 104.7 [FiberContent] 15.5 [SugarContent] 16.6 [ProteinContent] 16.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the rice in a medium bowl, cover with about 3 inches of water, and soak for 2 to 12 hours. Rinse, then place in a saucepan and cover with plenty of cold water. Place over high heat and bring the water to a boil. Cook for 15 to 25 minutes, until the rice is tender. Drain through a sieve and then return to the pot and let stand, covered, until ready to serve. (If you skip the soaking step, you’ll need to continue cooking the rice for an additional 5 to 10 minutes.]. Meanwhile, heat a small skillet over medium heat. Add the cumin seeds and toast for 45 to 90 seconds, until fragrant. Transfer to a mortar or spice mill and coarsely grind. Combine the beans, cumin, chilies, oil, lime juice, chili powder and salt in a mixing bowl. Let stand as the rice cooks. Return the skillet to the heat and add the pumpkin seeds. Toast, swirling the pan often, for 3 to 5 minutes, until the seeds turn a pale brown color and start to pop. Transfer to a plate or bowl. To serve, divide the rice among four bowls and then spoon the beans over the rice in each bowl. Top each serving with the avocado, mango, cabbage, pickled onions, pumpkin seeds, cheese, cilantro and oregano. Serve with lime wedges and pico de gallo on the side. 10-Minute Pickled Red Onions: This recipe makes pickled onions that have a good balance of salty, slightly sweet, and sharp taste and tenderness, without any raw bite left in them. One way to play around here is to throw in some spices or other aromatics — try crushed coriander, star anise, bay leaves, dried chilies, cloves, peppercorns, cloves of garlic, or slices of ginger. Peel the onion, and then slice it into rings 1/8 inch wide or thinner using a mandolin slicer or a sharp chef’s knife and a steady hand. I’ve found cutting the onion in half and using a disk slicer on my food processor works well. Combine the white and rice vinegars, water, sugar and salt in a small saucepan. Bring to a boil and then add the onions. Gently stir the onions until they soften and are submerged in the brine; this will take 1 to 2 minutes. Remove from the heat and let cool completely. Transfer to an airtight container and store in the refrigerator. The pickled onions will keep for several weeks.
[Name] Quick Pumpkin Bread [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-06-28T01:47:00Z [Description] I found this in the &quot;Favorite Brand Names: Gifts From the Kitchen&quot; cookbook and I am posting for safekeeping. Equal measure of all purpose flour can be subbed for the whole wheat. The search is showing me every kind of pumpkin recipe but bread, so I hope this isn't a duplicate. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Pumpkin", "Vegetable", "Healthy", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/3", "2", "1 1/2", "1/2", "1 1/2", "1", "3/4", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["light brown sugar", "butter", "eggs", "all-purpose flour", "whole wheat flour", "pumpkin pie spice", "baking soda", "salt", "baking powder", "ground cardamom", "dark raisins", "dates", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.2 [FatContent] 9.3 [SaturatedFatContent] 5.3 [CholesterolContent] 66.8 [SodiumContent] 491.7 [CarbohydrateContent] 50.6 [FiberContent] 1.5 [SugarContent] 26.9 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] 1 large loaf [RecipeInstructions] Preheat oven to 350. Grease 9x5\" loaf pan or 3 mini 5x3\" loaf pans. Fit food processor with steel blade. Process sugar and butter until smooth, about 10 seconds. With processor running, add eggs one at a time through feed tube. Add all-purpose flour, pumpkin, wheat flour, pie spice, baking soda, salt, baking powder and cardamom, if desired. Process just until flour is moistened, about 5 seconds. (Do not overprocess.] Batter should be lumpy. Sprinkle raisins and nuts over batter, if using. Process using on/off pulsing action 2-3 times or just until raisins and nuts are mixed into batter. Spoon batter into prepared pans. Bake until toothpick inserted into center comes out clean, about 1 hour for large loaf or 30-35 minutes for small loaves. Cool bread 15 minutes in pan. Remove from pan and cool on wire racks. Make 1 large or 3 small loaves.
[Name] Quick Honey Zucchini Bread [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-28T02:04:00Z [Description] I found this in the &quot;Favorite Brand Names: Gifts From the Kitchen&quot; cookbook and I am posting for safekeeping. It is from the National Honey Board. The search is showing me every kind of pumpkin recipe but bread, so I hope this isn't a duplicate. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegetable", "Low Cholesterol", "Healthy", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "3/4", "3", "1", "2 1/2", "1 1/2", "1", "1/2", "1/2", "1/4", "1 1/2", "1/2"] [RecipeIngredientParts] ["egg", "honey", "vanilla", "all-purpose flour", "baking powder", "baking soda", "ground ginger", "salt", "zucchini", "sunflower seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.6 [FatContent] 7.1 [SaturatedFatContent] 0.9 [CholesterolContent] 15.5 [SodiumContent] 155.4 [CarbohydrateContent] 39.3 [FiberContent] 1.4 [SugarContent] 18.1 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] Beat egg in large bowl. Add honey, oil and vanilla; mix well. Combine flour, baking powder, orange peel, baking soda, ginger and salt in medium bowl. Add flour mixture, zucchini and sunflower seeds to honey mixture; mix until blended. Spoon batter into greased 9x5x3\" loaf pan. Bake at 325 about 1 hour or until wooden pick inserted near center comes out clean. Cool 10 minutes in pan; remove from pan and cool completely.
[Name] Quick Wheat Germ Bread [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-06-28T02:16:00Z [Description] I found this in the &quot;Favorite Brand Names: Gifts From the Kitchen&quot; cookbook and I am posting for safekeeping. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "3/4", "1/2", "1/4", "1", "1/2", "1/4", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["wheat germ", "all-purpose flour", "whole wheat flour", "light brown sugar", "baking soda", "baking powder", "salt", "raisins", "buttermilk", "butter", "margarine", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.9 [FatContent] 5.3 [SaturatedFatContent] 2.8 [CholesterolContent] 26.5 [SodiumContent] 232.6 [CarbohydrateContent] 23.6 [FiberContent] 1.9 [SugarContent] 9.1 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] ["Preheat oven to 350. Spray 8x4\" loaf pan with nonstick cooking spray. Measure 2 Tbsp wheat germ; set aside.", "Combine remaining wheat germ, flours, sugar, baking soda, baking powder and salt in large bowl. Add raisins; stir until coated. Beat buttermilk, butter and egg in small bowl until blended. Stir into flour mixture. Pour into prepared pan; sprinkle with reserved 2 Tbsp wheat germ.", "Bake 40-50 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool 30 minutes on wire rack. Serve warm or at room temperature." ]
[Name] Roasted Vegetable Bibimbap [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-06-28T02:25:00Z [Description] Cook the rice in a skillet to get the characteristic crunch of bibimbap, The rice can prepare up to three days ahead, but be sure to crisp it just before serving. If you want to skip that step, use freshly cooked rice instead. Featured in Lucas Volger&rsquo;s: Vegetarian Bowls Spiked With Vibrant Asian Flavors [Images] character(0) [RecipeCategory] Rice [Keywords] ["Vegetable", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1 1/2", "1 1/2", "1", NA, "2", "1", "2", "8", "1", "1", "5", "4", "1", NA, NA] [RecipeIngredientParts] ["cucumbers", "sugar", "salt", "rice vinegar", "soy sauce", "brown sugar", "palm sugar", "sambal oelek", "shiitake mushrooms", "broccoli rabe", "cooked white rice", "brown rice", "eggs", "pickle", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.8 [FatContent] 6.1 [SaturatedFatContent] 1.9 [CholesterolContent] 186.0 [SodiumContent] 1468.6 [CarbohydrateContent] 116.7 [FiberContent] 8.7 [SugarContent] 19.3 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["First, make the pickles:", "Slice the cucumbers into 1/8-inch slices, and places slices in a bowl. Add the sugar and salt, and toss to coat the slices evenly. Transfer them to a colander, and allow to drain and soften for 20 to 30 minutes. Rinse well, then drain, place in a bowl, and add the vinegar. Toss to coat, then taste and adjust vinegar as needed. Transfer pickles to a storage container, and refrigerate for up to a week in advance.", "Next the Bibimbap:", "Heat oven to 400 degrees. Peel the squash and cut it crosswise, separating the long neck from the bulbous bottom part. Slice the neck into 1/2-inch-thick dominoes; scoop out seeds from the bottom and slice the squash 1/2 inch thick.", "Whisk together 2 tablespoons neutral oil, the soy sauce, brown sugar or palm sugar and gochujang or sambal oelek or Sriracha.", "Place squash and mushrooms on one baking sheet, but do not mix them together. Place broccoli rabe on another baking sheet. Divide sauce between the two pans and use your hands to toss the vegetables so they’re evenly coated.", "Transfer both pans to the oven. Cook broccoli rabe for 5 to 8 minutes, until collapsed and the thicker parts of the stems are tender. Cook mushrooms for 15 to 20 minutes, until juicy and slightly shrunken and remove from baking sheet. Return squash to oven and cook 5 to 15 minutes longer, until caramelized and tender. Cover the vegetables with foil until ready to serve.", "If you'd like, make crispy-base bibimbap rice: Just before serving, heat 1 tablespoon neutral oil and the sesame oil in a wide skillet over medium heat. Press rice into the skillet, making a thick cake. Let cook without disturbing for 4 to 5 minutes, until a golden brown crust forms on the bottom of the rice. (If you skip this step, use freshly cooked rice instead.].", "While the crispy rice is cooking, fry the eggs: Heat a large skillet over medium-high heat. Add enough neutral oil to liberally coat pan. Crack in 2 eggs and sprinkle with salt. Tilt the pan so some of the oil runs over the edges of the egg whites, lower heat to medium-low and cook 1 minute. Sprinkle with about 1/4 teaspoon water (or soy sauce], cover and cook another minute, until whites are set. Carefully remove to a plate. Repeat with remaining eggs." ]
[Name] Spicy Carrot Humus [AuthorId] 1588238 [AuthorName] susienfred [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-06-28T02:29:00Z [Description] Make and share this Spicy Carrot Humus recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "4", "1/4", "1/4", "1/4", "1", "1", "1", "1/4", "1/3", "2"] [RecipeIngredientParts] ["carrots", "garlic cloves", "olive oil", "lemon juice", "sriracha sauce", "honey", "salt", "cumin", "tahini", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.3 [FatContent] 12.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1336.6 [CarbohydrateContent] 68.2 [FiberContent] 14.3 [SugarContent] 5.9 [ProteinContent] 15.8 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Roast carrots and garlic wrapped in tin foil at 425 degrees for 45 minutes. Allow to cool. Combine all ingredients in blender. Add reserved liquid for desired consistency.
[Name] Ramen Noodle Chicken Seasoning Packet Substitute [AuthorId] 146742 [AuthorName] ohgal [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-28T13:22:00Z [Description] This has got to be better than the mystery packet that's in the noodle pkg. so I will give it a try, using salt-free bouilion powder in place of the cube. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "2", "2", "1"] [RecipeIngredientParts] ["onion powder", "garlic powder", "poultry seasoning", "black pepper", "chicken"] [AggregatedRating] 1.0 [ReviewCount] 5.0 [Calories] 224.2 [FatContent] 13.8 [SaturatedFatContent] 4.0 [CholesterolContent] 68.0 [SodiumContent] 68.4 [CarbohydrateContent] 6.8 [FiberContent] 1.5 [SugarContent] 0.3 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] 5 tablespoons [RecipeInstructions] Combine ingredients and store in a sealable container. Sprinkle desired amount over hot Ramen noodles.
[Name] Boston Cream Fried Dough [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT2H [TotalTime] PT2H45M [DatePublished] 2017-06-28T14:57:00Z [Description] Make and share this Boston Cream Fried Dough 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/whWa3mUvQkCYuqXkLeDR_US0105_boston-cream-fried-dough_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "16", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["sugar", "kosher salt", "vanilla extract", "all-purpose flour", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.4 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 70.3 [FiberContent] 2.5 [SugarContent] 1.0 [ProteinContent] 9.5 [RecipeServings] nan [RecipeYield] 80 pieces [RecipeInstructions] ["Mix together 1 gallon of water, the oil, sugar, yeast, salt and vanilla extract in a large 20-quart stand mixer. Then add the flour. Continue mixing and allow a dough ball to form. Toss the dough into a raising bucket and let proof for 1 hour. Once risen, the dough is ready for use. Cut fist-size pieces from the batch and stretch and form into a circle to fit a 9-inch plate.", "Fry the dough in batches in a deep-fryer heated to 400 degrees, 30 seconds per side, until golden brown. Top with desired toppings." ]
[Name] Lemon Ginger Mousse and Homemade Fortune Cookie [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2017-06-28T15:06:00Z [Description] Make and share this Lemon Ginger Mousse and Homemade Fortune Cookie 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/nXcNnNtTQKONlFJykQ4g_US0105_lemon-ginger-mousse-and-homemade-fortune-cookie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit"] [RecipeIngredientQuantities] ["2 1/2", "3", "1/2", "3/4", "3", "8", "1/2", "1", NA, NA, "1/2", "1", "4", "4", "2", "1", "1/4", "1/8"] [RecipeIngredientParts] ["heavy cream", "fresh ginger", "ground ginger", "granulated sugar", "unsalted butter", "all-purpose flour", "ground ginger", "candied ginger", "lemon juice", "unsalted butter", "eggs", "sugar", "vanilla extract", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.8 [FatContent] 48.4 [SaturatedFatContent] 29.2 [CholesterolContent] 282.2 [SodiumContent] 125.8 [CarbohydrateContent] 54.6 [FiberContent] 0.3 [SugarContent] 44.8 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] 8-10 cookies [RecipeInstructions] ["For the mousse:", "Place the heavy cream, fresh ginger and ground ginger in a medium saucepan and bring to just under a boil. Turn off the heat and let the cream sit for about an hour. Remove from the heat and store in an airtight container in the refrigerator overnight or up to 4 days.", "For the fortune cookie:", "In a medium bowl, whisk together the sugar and egg whites until combined. Whisk in the melted butter, then the flour and then the ginger (or extract or spice of your choice]. Place the batter in an airtight container and refrigerate for at least 4 hours or overnight. (The batter will keep in the refrigerator for up to a week in an airtight container.].", "Preheat the oven to 325 degrees F. Line a very flat, level baking sheet with a silicone baking mat or parchment paper, and liberally spray with nonstick cooking spray.", "Spoon about a tablespoon of batter onto the baking sheet and, using the back of the spoon or an offset spatula, carefully spread the batter into a circle 6 to 7 inches in diameter. Your first few times you should probably stick to making these one at a time but once you get the hang of it, try making 2 to 3 at a time. Bake until the tuile is completely golden brown all over, 12 to 14 minutes.", "As soon as the tuile is done, remove it from the oven and immediately start to slide a spatula underneath the tuile to loosen it from the sheet. The tuile will go through several stages before it gets to its final cooled and crispy state. Directly out of the oven it is too hot and delicate to handle. After about 10 seconds it firms up enough to hold its shape so you can handle it and shape it. It stays pliable for 10 to 15 more seconds; this is your window of opportunity to work with the cookie. Once you've worked the spatula under the whole cookie, pick it up and shape into a fortune cookie. If you wait too long the cookie starts to harden and cool and then your attempt to shape it will result in a shattered mess. You can place the cookie back into the oven for a few seconds to re-warm it into a pliable state. However, with each reheating, the cookie cools down even faster so I recommend only 2 re-heatings. Use a new cool baking sheet for each batch or cool your baking sheet under cool water before reusing. If you try to spoon the batter onto a hot sheet it will immediately start to melt and become un-spreadable. Continue with all of the batter until you have 8 to 10 cookies. Let cool for 30 minutes. Cookies hold for about a day in an airtight container.", "To assemble:", "When you are ready to serve the mousse, strain the ginger-flavored heavy cream into a large mixing bowl. Whip the cream until it holds a peak. Fold in the Lemon Curd. Divide into serving bowls and top with candied ginger and a fortune cookie.", "Lemon Curd:", "In a medium, nonreactive saucepan, combine the lemon juice and butter, place over medium-high heat and heat to just under a boil. In a medium, heatproof bowl, whisk the eggs and egg yolks until blended, then slowly whisk in the sugar until combined. Remove the lemon juice mixture from the heat and gradually whisk a little of it into the sugar/egg mixture. Continue whisking the hot liquid into the sugar/egg mixture, a little at a time, until all of it has been incorporated. When all of the hot liquid has been incorporated, return the contents of the bowl to the saucepan and return the saucepan to medium heat. Cook, stirring continuously with a wooden spoon and making sure to scrape the bottom of the pan frequently to prevent the eggs from scrambling, for 5 to 8 minutes, or until the mixture thickens and coats the spoon thickly. To test, draw your finger along the back of the spoon; the curd should hold the trail for a second or two before it fills. Remove the curd from the heat and strain it through a fine-mesh sieve into a bowl. Whisk in the vanilla and salt. You should have about 3 cups. Cover tightly and refrigerate for 1 to 2 hours, or until cold. (The curd can be made up to 5 days in advance and stored in an airtight container in the refrigerator.]." ]
[Name] Sfogliatella [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT10H [TotalTime] PT10H45M [DatePublished] 2017-06-28T15:18:00Z [Description] Make and share this Sfogliatella 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/ETFTLHRiTtrC9ytKL4Ai_US0105_sfogliatella_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "European" [RecipeIngredientQuantities] ["1 3/4", NA, "1", "1", "15", "1 1/4", "3/4", "1/2"] [RecipeIngredientParts] ["bread flour", "semolina flour", "eggs", "ricotta cheese", "sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 528.8 [FatContent] 16.4 [SaturatedFatContent] 8.7 [CholesterolContent] 216.1 [SodiumContent] 105.1 [CarbohydrateContent] 74.8 [FiberContent] 2.5 [SugarContent] 14.6 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] 16-20 pieces [RecipeInstructions] For the dough: Mix the bread flour and 1 cup water in the mixing bowl of a stand mixer with a hook attachment until firm. Take the dough out of the bowl, completely wrap in plastic wrap and let rest for 1 hour. Press the dough as thin as possible with a rolling pin. Apply oil to the surfaces and roll the dough into a salami-shaped roll about 3 inches thick. When done, wrap in plastic wrap and keep in the refrigerator overnight. For the filling: Put 4 cups water in a pot and bring to a boil. Add the semolina and mix until thoroughly firm and cooked. When the semolina is cool, put in the mixing bowl of a stand mixer and add the cinnamon oil. Mix at speed 2 and add the eggs one at a time. Add the ricotta and custard cream and mix thoroughly. Add the sugar, little by little while mixing thoroughly. If mixture is still extremely firm, add a couple more eggs. To assemble: Preheat the oven to 400 degrees F. Cut the \"salami roll\" into 1/4-inch discs. Each disc should be smoothed out between your palms. Using an ice cream scooper, fill the middle of the disc with filling and fold over into the shape of a clam shell. Put on a baking sheet and bake until golden brown and crispy, about 1 hour.
[Name] Sticky Toffee Pudding [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2017-06-28T15:28:00Z [Description] Make and share this Sticky Toffee 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/33186/1F4mSP2mShuuCTZBXzX6_US0105_sticky-toffee-pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1/2", "1/4", "6", "1", "2", "1", "1/4", "1", "3/4", "1", "1", "1/4", NA] [RecipeIngredientParts] ["heavy cream", "sugar", "light corn syrup", "sweet unsalted butter", "sweet unsalted butter", "dates", "all-purpose flour", "all-purpose flour", "baking powder", "baking soda", "salt", "light brown sugar", "pure vanilla extract", "egg", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 890.4 [FatContent] 52.2 [SaturatedFatContent] 32.3 [CholesterolContent] 195.3 [SodiumContent] 187.0 [CarbohydrateContent] 106.6 [FiberContent] 2.5 [SugarContent] 73.6 [ProteinContent] 5.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["For the sauce:", "In a heavy saucepan over medium heat, combine 1 1/4 cups of the heavy cream, the sugar, corn syrup and butter. Cook, stirring often, until a dark amber color, about 40 minutes. Carefully add the remaining 1 1/4 cups heavy cream. IT WILL BUBBLE UP AND IT IS HOT!", "For the cake:", "Preheat the oven to 350 degrees F. Grease seven 1/2 cup ramekins and set aside.", "Combine the dates and 3/4 cup water in a small saucepan and cook until the dates are softened, about 15 minutes. Puree in a blender and cool. Combine the flour, baking powder, baking soda and salt in a small bowl and set aside.", "In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes -- cover with more sauce. Serve with whipped cream." ]
[Name] Arnold Palmer Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-06-28T16:22:00Z [Description] Make and share this Arnold Palmer 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/53/22/94/NQ8OPc0aTNOFebc77iCx_Obsessions%203-9233.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/UdLXzSulTCQRKa1lwOBh_Obsessions%203-9219.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/NWLkQ8FS4CalsNrsqXNw_Foodcom_FoodObsessions600_ArnoldPalmerBars_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/I1N4ILFTT5yxjhlOflh5_Foodcom_FoodObsessions600_ArnoldPalmerBars_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/9bHdaLRiqANdEkMUQd1g_Foodcom_FoodObsessions600_ArnoldPalmerBars_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/dzUCSbKgTMmOdw2xyWeo_Obsessions%203-9221.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/94/0WsQq7WiRyeE2ZIXBwiB_Obsessions%203-9223.jpg"] [RecipeCategory] Dessert [Keywords] ["Summer", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/4", "1/2", "3", "3/4", "3", "1/4", "2", "2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "all-purpose flour", "salt", "tea", "all-purpose flour", "granulated sugar", "eggs", "lemon juice", "lemon zest", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.2 [FatContent] 6.8 [SaturatedFatContent] 4.0 [CholesterolContent] 50.1 [SodiumContent] 51.1 [CarbohydrateContent] 24.1 [FiberContent] 0.3 [SugarContent] 16.7 [ProteinContent] 2.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For the crust: Preheat the oven to 350 degrees F. Combine the butter and sugar in a bowl. Cream together until smooth. Add the flour and salt then stir together until a dough forms. Press the dough into a 9 x 9-inch square baking pan so you get an even layer covering the whole base. Bake for 20-25 minutes until just starting to turn brown around the edges. For the top layer: Heat the unsweetened tea in a small pot over a medium heat. Let simmer until reduced down to 1/4 cup. In a medium bowl, combine the flour, sugar, eggs, lemon juice and zest, stirring until smooth. Mix in the tea. Pour this over the baked crust. Reduce the oven to 300 degrees F and bake for another 20-25 minutes until the top is set. Let cool then cut into 16 squares and dust with powdered sugar.
[Name] Avocado Alfredo Pasta Nests [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-06-28T17:03:00Z [Description] Make and share this Avocado Alfredo Pasta Nests 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/y5X7Ig50RRe4Rm0sP6qq_Foodcom_FoodObsessions600_AvocadoAlfredoPastaNests_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/95/SiG577bRIGMrLeNBQ8xG_Foodcom_FoodObsessions600_AvocadoAlfredoPastaNests_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/95/0ZbotItyT12yZV7OLox9_Foodcom_FoodObsessions600_AvocadoAlfredoPastaNests_1.JPG" ] [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3 -4", "1/2", "1/2", "1/4", "1", "1", "1", "3", "1/4", "1/2"] [RecipeIngredientParts] ["avocados", "lemon juice", "spaghetti", "butter", "heavy cream", "parmesan cheese", "egg", "parsley", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.3 [FatContent] 21.7 [SaturatedFatContent] 9.7 [CholesterolContent] 60.2 [SodiumContent] 213.4 [CarbohydrateContent] 21.1 [FiberContent] 4.2 [SugarContent] 1.3 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mash 1 avocado with a fork in a bowl. Preheat your oven to 425 degrees F. Add lemon juice to mashed avocado and mix. Boil noodles, following directions on box for al dente pasta. In a pan, melt butter. Then add heavy cream, parmesan cheese and mashed avocado mix. Mix well. In another bowl, mix egg, seasoned bread crumbs until combined. Then add the above avocado mixture and cooked noodles, mix until noodles are coated. Sprinkle in parsley and mix well. Using a fork, rotate a small amount of noodles into a nest and place into a muffin tin. Repeat until no noodles are left. Bake for 12 minutes at 425 degrees F. Slice remaining avocados thinly; spread slightly then rotate to make a rose shape; squeeze lemon juice over the rose. Scoop out the baked pasta nests, let rest on a cooling rack. Place an avocado rose on top of each nest; garnish with sliced cherry tomatoes and sprinkle with parmesan cheese.
[Name] Coconut Shrimp Summer Rolls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-06-28T17:46:00Z [Description] Make and share this Coconut Shrimp Summer Rolls recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/2t1bBr9ITR66gvSeMJzQ_Foodcom_FoodObsessions600_CoconutShrimpSummerRolls_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/96/I6PUpY5XQjuoa2gCTW3a_Foodcom_FoodObsessions600_CoconutShrimpSummerRolls_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/96/XE370T9DT6SPl4PonHph_Foodcom_FoodObsessions600_CoconutShrimpSummerRolls_1.JPG" ] [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "1/4", "1", "1/2", "1/4", "1/4", "1/2", "1/2", "1", "1", "2", "1/2", "1", "1 1/2", "12", "3", "2", "1/2", "1", "1/4", "1/2", "5", "6"] [RecipeIngredientParts] ["crushed pineapple", "apple cider vinegar", "red pepper flakes", "water", "olive oil", "scallion", "cilantro", "garlic clove", "salt", "limes", "sour cream", "green cabbage", "purple cabbage", "shrimp", "beer", "eggs", "milk", "flour", "baking powder", "salt", "coconut flakes", "rice paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.7 [FatContent] 45.3 [SaturatedFatContent] 22.2 [CholesterolContent] 179.9 [SodiumContent] 889.9 [CarbohydrateContent] 107.5 [FiberContent] 9.8 [SugarContent] 47.4 [ProteinContent] 17.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] To Make Dipping Sauce: In a bowl, combine apricot jelly, crushed pineapple, apple cider vinegar and red pepper flakes. To Make Coleslaw: In a food processor, add water, olive oil, scallions, cilantro, garlic, salt and lime juice. Pulse until combined. Then add sour cream and pulse again. In a bowl, add chopped green and purple cabbage. Drizzle olive oil mixture over the cabbage and mix well. To Make Coconut Shrimp: In a bowl, whisk beer, egg, milk, flour, baking powder, and salt. Dip peeled, headless shrimp in the batter. Then coat with coconut flakes. Fry the breaded shrimp in hot oil until the coconut flakes are golden bown. Place shrimp on a drying rack over a sheet tray to allow the excess oil to drip off. Let cool. Assembling the Roll: On a sheet of moistened rice paper, place a scoop of coleslaw in the middle, edge of the paper (think of it as about 1/3 in from the edge]. Then roll and fold until the top of the coleslaw is covered by the rice paper. After the shrimp cools down and excess oil drips off onto the rack, place two shrimp on the roll and continue to wrap until the shrimp is sealed well. Slice in half and serve with the dipping sauce.
[Name] Honey Ginger Glazed Chicken [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-06-28T18:14:00Z [Description] Make and share this Honey Ginger Glazed Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Asian", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", NA, "4", "2", "2", "3", "2", "1", "2", "1/4", "1", "2"] [RecipeIngredientParts] ["chicken tenderloins", "fresh ginger", "garlic cloves", "white wine vinegar", "soy sauce", "honey", "water", "lime", "cooked jasmine rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.6 [FatContent] 7.6 [SaturatedFatContent] 1.4 [CholesterolContent] 98.9 [SodiumContent] 630.1 [CarbohydrateContent] 30.4 [FiberContent] 1.5 [SugarContent] 9.2 [ProteinContent] 42.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer. Cook until lightly browned, 2-3 minutes per side. Remove from pan and set aside. In same pan, heat a large drizzle of oil over medium-low heat. Add ginger and garlic. Toss until soft and fragrant, about 1 minutes. Pour in white vinegar and let reduce until almost dry. Stir in soy sauce, chicken concentrate, honey and water into pan with garlic ginger mix. Let simmer until mixture thickens to a glaze like consistency, 2-3 minutes. Add chicken back to pan. Toss to coat with glaze. Cook until chicken is no longer pink in center, about 3 minutes. Season with salt, pepper and a squeeze of lime. Serve over rice.
[Name] Mac &amp; Cheese Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-06-28T18:14:00Z [Description] You've always dreamt of hand-held mac &amp; cheese, and now you can have it with a delightful proscuitto garnish. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IDvUkNjETNiip1cUsxDA_Foodcom_FoodObsessions600_Mac%26CheeseDonuts_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/98/gd1KQPD4ROmx1IQimmOF_Foodcom_FoodObsessions600_Mac%26CheeseDonuts_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/98/saLMyVHQJGuRu5Lr52OQ_Foodcom_FoodObsessions600_Mac%26CheeseDonuts_2.JPG" ] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1", "4", NA] [RecipeIngredientParts] ["cheese", "eggs", "prosciutto", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 129.8 [FatContent] 9.3 [SaturatedFatContent] 5.1 [CholesterolContent] 111.2 [SodiumContent] 309.8 [CarbohydrateContent] 2.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Follow the cooking directions on the box of Mac and Cheese. Preheat oven to 350 degrees F. Pour the cooked Mac and Cheese into a food processor. Add egg, the mix in the processor until it reaches a mushy consistency. Spray a donut pan with non-stick spray and fill each cavity with the Mac and Cheese mixture, be sure that each mold is full, all the way up to the top. Bake for 20 minutes; then allow the donuts to cool to room temperature. Heat fry oil to 350 degrees F in a fryer or deep skillet. Remove the donut from the pan and fry for approximately 2 minutes on each side, or until each side is lightly golden-brown. Drape several slices of proscuitto over a portion of each donut and garnish with 2 chive stems. Serve hot.
[Name] No-Bake Mermaid Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-06-28T18:34:00Z [Description] A colorful cheesecake that beckons the beach to the dining table with summer vibes and crystal rock candy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/iDVbBpONSCEv3LMxa1qI_Foodcom_FoodObsessions600_NoBakeMermaidCheesecake_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/99/4Fg4Jqk4TfSZIr6oW3yy_Foodcom_FoodObsessions600_NoBakeMermaidCheesecake_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/22/99/4ZJc56dSB6wIJM6TV8JX_Foodcom_FoodObsessions600_NoBakeMermaidCheesecake_2.JPG" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "No Cook"] [RecipeIngredientQuantities] ["20", "5", "8", "1", "1/3", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "cream cheese", "sweetened condensed milk", "lemon juice", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 611.5 [FatContent] 35.9 [SaturatedFatContent] 19.5 [CholesterolContent] 89.6 [SodiumContent] 483.1 [CarbohydrateContent] 65.7 [FiberContent] 1.1 [SugarContent] 53.4 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To Make the Crust: In a food processor, mix sandwich cookies until they are in small bits. Add melted butter, and mix again. Pour the mixture into a pie pan. Using the bottom of a drinking glass, compress the cookies until you have a tightly packed crust on the bottom and around the edge of the pie pan. Chill for 1 hour. To Make the Filling: In a bowl, blend cream cheese until silky with a hand-held blender. Add sweetened condensed milk; mix until it's a smooth consistency. Add lemon juice, vanilla extract and mix until combined. Separate the mixture equally into two bowls. In one bowl, mix the filling with blue spirulina. In the second bowl, mix the green spirulina with the filling. To Finish the Pie: Spoon in each colored filling in the pie pan on top of the chilled crust. Creating a tye-dye filling. Sprinkle blue and green spirulina on top of the filling. Use an offset spatula to spread the mixture and gently combine the colors to create a wave effect. Chill for 4 hours. Sprinkle blue and green rock candy on top.
[Name] Watermelon Macarons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1M [TotalTime] PT16M [DatePublished] 2017-06-28T18:52:00Z [Description] Iconic French fare with the flavor of a juicy, summer watermelon. You can even eat the &quot;seeds.&quot; [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Fw8QS4bwREGn6PP3b25V_Foodcom_FoodObsessions600_WatermelonMacarons_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/00/WvcFUNNaQ5mPh3tJbWwc_Foodcom_FoodObsessions600_WatermelonMacarons_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/00/K17D802TSH2EHrNPZvem_Foodcom_FoodObsessions600_WatermelonMacarons_1.JPG" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Summer", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1/4", "1 -5", "1 -5", "3", "1", "2", "3", "1", "3"] [RecipeIngredientParts] ["powdered sugar", "sugar", "poppy seeds", "butter", "heavy cream", "powdered sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.3 [FatContent] 13.8 [SaturatedFatContent] 8.3 [CholesterolContent] 35.3 [SodiumContent] 127.6 [CarbohydrateContent] 35.9 [FiberContent] 0.3 [SugarContent] 34.7 [ProteinContent] 1.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] ["To Make Macaron Shells:", "In a bowl, combine sifted powdered sugar and almond flour.", "Beat egg white (at room temperature] and sugar until you get soft peaks.", "Then add the powdered sugar and almond mixture.", "Mix well and then divide into two equal bowls.", "Make one green by adding several drops of green food coloring; mix well.", "Make the other bowl pink by adding a few drops of red food coloring; mix well.", "On a baking sheet lined with parchment paper, pipe each color; making sure the disc shapes are the same size.", "For the pink discs, sprinkle with poppy seeds.", "After piping all the cookies, allow the shells to rest for 30 minutes until a thin skin has formed.", "Bake for 15 minutes at 225 degrees F.", "To Make the Filling:", "Blend butter until it's smooth and creamy.", "Add powdered sugar, heavy cream, a pinch of salt and several drops of watermelon flavoring.", "Blend together until well-combined.", "To Assemble the Macaron:", "Pipe the filling on one side of the shell, and top with the other shell (making sure one side is green and one side is pink, so it resembles a watermelon slice]." ]
[Name] Apple Strudel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-06-28T18:52:00Z [Description] Make and share this Apple Strudel 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/sLGLzPelR76jIrz5Zizw_US0104H_apple-strudel_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Apple [Keywords] ["Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "2", "1 1/2", "1/2", "3", "1", "1/3", "4", "1/3", "3", NA, NA] [RecipeIngredientParts] ["cornstarch", "apples", "granulated sugar", "ground cinnamon", "pecans", "phyllo dough", "butter", "confectioners' sugar", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.1 [FatContent] 13.6 [SaturatedFatContent] 6.1 [CholesterolContent] 23.2 [SodiumContent] 155.3 [CarbohydrateContent] 48.4 [FiberContent] 4.8 [SugarContent] 30.4 [ProteinContent] 2.5 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.", "In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.", "In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled] and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.", "Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream." ]
[Name] The Motherloaf [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT50M [TotalTime] PT1H35M [DatePublished] 2017-06-28T18:57:00Z [Description] Make and share this The Motherloaf 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/V92VpGPRPO5l2P9aBfAw_US0104H_the-motherloaf_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Meatloaf [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "1", "15", "15", "2/3", "2/3", "1/2", "1/2", "1/3", "1/4", "2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "2", "2", NA, "2", "2", "2", NA, NA] [RecipeIngredientParts] ["oats", "ground pork", "fresh parsley", "celery", "ketchup", "green pepper", "Worcestershire sauce", "kosher salt", "fresh ground black pepper", "paprika", "yellow mustard", "dried marjoram", "dried thyme", "seasoning salt", "eggs", "potatoes", "salt", "milk", "sour cream", "unsalted butter", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.5 [FatContent] 32.0 [SaturatedFatContent] 13.3 [CholesterolContent] 140.9 [SodiumContent] 614.0 [CarbohydrateContent] 43.8 [FiberContent] 5.5 [SugarContent] 6.1 [ProteinContent] 27.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the meatloaf: Preheat the oven to 350 degrees F. Grease a muffin pan with nonstick cooking spray. Combine the cracker crumbs, oats and milk to soften in a medium bowl. Combine the ground chuck, ground pork, onions, milk, parsley, celery, ketchup, green peppers, Worcestershire sauce, salt, pepper, paprika, mustard, marjoram, thyme, seasoned salt and eggs in a large bowl. Add the oats mixture and mix well, but do not over-mix. Portion the meat mixture into eight 8-ounce cupcakes and place into the prepared muffin pan. Smooth the tops of each portion. Bake until the internal temperature reaches 165 degrees F, about 30 minutes. Unmold and set on paper towels to absorb any additional liquid. (The meatloaf can also be cooked in a loaf pan.]. For the mashed potatoes: Peel the potatoes and cut into 1-inch pieces. Place in a pot covered with cold salted water and bring to a boil. Cook until the potatoes are fork tender, 15 to 20 minutes. Drain well. Place the potatoes, milk, sour cream and butter in a mixing bowl and mash until smooth. Season with salt and pepper. For immediate enjoyment, using ice cream scoop, scoop the potatoes on top of a meatloaf cupcake. Serve with your favorite gravy.
[Name] Bananas Foster [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-06-28T19:10:00Z [Description] Make and share this Bananas Foster 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/WPwdVz4QpKUv2qujl5qQ_US0103H_Bananas-Foster_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/4", "4", "1/4", "4"] [RecipeIngredientParts] ["brown sugar", "butter", "ground cinnamon", "bananas", "white rum", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.3 [FatContent] 19.2 [SaturatedFatContent] 11.9 [CholesterolContent] 59.5 [SodiumContent] 170.8 [CarbohydrateContent] 96.8 [FiberContent] 3.7 [SugarContent] 81.8 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the sugar, butter and cinnamon in a flambe pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove and cook, stirring, until the sugar dissolves. Stir in the banana liqueur and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.", "Continue to cook the sauce until the rum is hot and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately." ]
[Name] Cream of Nectar Sno-Ball [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-28T19:22:00Z [Description] Make and share this Cream of Nectar Sno-Ball 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/ZgLGZr4nRMGHZoP2zbew_US0103H_Cream-of-Nectar-Sno-Ball_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "mineral water", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.1 [FatContent] 2.1 [SaturatedFatContent] 1.3 [CholesterolContent] 7.0 [SodiumContent] 14.9 [CarbohydrateContent] 51.6 [FiberContent] 0.0 [SugarContent] 51.5 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan, mix the sugar and spring water and start mixing with a spoon until the sugar dissolves. Then add the milk, cream nectar flavor, vanilla and pink food coloring and stir again. Shave 1 bowl of ice, then pour syrup over. Make sure you pour syrup between each layer.
[Name] Maple Glazed Bacon Long John [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT2H20M [TotalTime] PT3H20M [DatePublished] 2017-06-28T19:36:00Z [Description] Make and share this Maple Glazed Bacon Long John 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/aOzZwFqcSfCsCr3VxyyX_US0103H_Maple-Glazed-Bacon-Long-John__s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Pork", "Meat", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/3", "2", "2/3", "1/4", "1 1/4", "3", "6 2/3", NA, "1", "2 -3", "1/8", "1/8", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "milk", "white sugar", "shortening", "kosher salt", "eggs", "all-purpose flour", "powdered sugar", "dark corn syrup", "maple syrup", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.5 [FatContent] 7.6 [SaturatedFatContent] 2.5 [CholesterolContent] 52.2 [SodiumContent] 300.6 [CarbohydrateContent] 91.1 [FiberContent] 1.9 [SugarContent] 34.0 [ProteinContent] 10.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the yeast over the warm water and let stand until foamy, about 5 minutes. In a large bowl of a stand mixer or using an electric mixer, mix together the yeast mixture, milk, sugar, shortening, salt, eggs and 2 cups flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead until smooth and elastic, about 5 minutes Place the dough into a greased bowl and cover. Set in a warm place to rise until doubled in size. The dough is ready if you touch it and the indention remains. Turn the dough out onto a floured surface and gently roll out to 1/2-inch thickness. Cut with a floured donut cutter. Let the donuts sit out to rise again until doubled in size. Cover loosely with a cloth. Heat the shortening in a deep-fryer or large heavy skillet to 370 degrees F. Slide the donuts into the hot oil using a wide spatula. Turn the donuts over as they rise to the surface. Fry on each side until golden brown. Remove from the oil and drain on a wire rack. While hot, dip the donuts into Maple Glaze, then into bacon pieces and set onto wire racks to drain off excess. Maple Glaze: Mix 2 cups sugar, corn syrup, maple syrup, maple extract and salt into mixer. Mix well, 15 to 20 minutes. Add additional cup of powdered sugar to get to desired thickness. You may also add additional maple extract for desired taste.
[Name] Protein and Fiber Bars [AuthorId] 98165 [AuthorName] mandikaake [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-28T20:40:00Z [Description] This is loaded with fiber and even has some protein. Not only that, they are tasty and considered by many professionals to be very heart healthy. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "1", "1/4", "1/2", "1/2", "1/2", "1/2", "1/4", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["roasted pecan", "pistachios", "unsweetened flaked coconut", "almond butter", "coconut oil", "raw honey", "vanilla", "salt", "dried dates", "flax seed meal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.4 [FatContent] 23.8 [SaturatedFatContent] 10.9 [CholesterolContent] 0.0 [SodiumContent] 123.4 [CarbohydrateContent] 24.4 [FiberContent] 4.7 [SugarContent] 15.2 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] 12 Bars [RecipeInstructions] 1. Make sure all nuts are toasted. Place in a food processor and process till course. Mix together coconut, processed nuts, flax meal and oat flour. *You can make the oat flour by placing 1/2 cup oats in a food processor and process till fine. Measure dates out before they are chopped. Cut dates and as you are cutting them, place them in the nut/oat mixture and mix around a bit so they don't all stick together. In a separate bowl combine almond butter, and coconut oil. If need be, warm up just a bit till it all comes together smooth. Then add the vanilla extract, salt and honey. Pour the wet ingredients over the dry ingredients and mix well. Pat into a pie plate or 8x8 pan, making sure to really push down and compact it together. Refrigerate for an hour or until hardened.
[Name] Gwen's Old Fashioned Potato Beef Casserole (Trisha Yearwood) [AuthorId] 674022 [AuthorName] ChefDLH [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-06-28T20:52:00Z [Description] This recipe is from Trisha Yearwood's cookbook and she has made it on her show. It is her mom's recipe. The casserole has mild flavor since it is from long ago so if you require a lot of seasoning kick it up a notch in your own way. It is a rich casserole with potatoes and ground beef. Perfect to whip up for a meat and potatoes guy, a cold night's dinner or anytime you want a throwback to an easier time. Kids and adults enjoy it. The hardest part is peeling all the potatoes but other than that it is easy. Serve with a vegetable or salad. Enjoy! ChefDLH [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/07/LYdcw5zRLiH3w9obLevL_15734382281148391256904820995076.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/674022/AlqlWHhAQimmSwlrUr3r_IMG_8182MA29927521-0001.JPG"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", NA, NA, "1", "1/2", "4", "1/4", NA, "2", "2", "1/2"] [RecipeIngredientParts] ["salt", "lean ground beef", "onion", "butter", "all-purpose flour", "black pepper", "milk", "sharp cheddar cheese"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 621.9 [FatContent] 31.6 [SaturatedFatContent] 17.9 [CholesterolContent] 120.4 [SodiumContent] 498.5 [CarbohydrateContent] 51.7 [FiberContent] 4.6 [SugarContent] 4.1 [ProteinContent] 33.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish. In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat. Preheat the oven to 350 degrees F. Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions. Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer. Cook's Note. Because all the ingredients are fully cooked, if they are still hot when you assemble the casserole, the baking time can be greatly reduced or even eliminated; simply brown the crumb topping under the broiler for a couple of minutes.
[Name] Thai Coconut Rice With Mangoes [AuthorId] 2001602803 [AuthorName] justin [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-06-28T21:50:00Z [Description] an easy-to-make-at-home spin on the classic Thai desert: sticky rice with mangoes. However, we recreate the delicately sweet coconutty taste by using jasmine rice, available everywhere, instead of hard-to-find &quot;sticky rice&quot;. Sprinkle with Piquant Post Kaffir Lime powder for authentic pizzazz! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001602803/gMI65hBS6aDMnPVGuDkG_coconut%20rice.JPG" [RecipeCategory] Dessert [Keywords] ["Mango", "Rice", "Tropical Fruits", "Fruit", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1/4", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["coconut milk", "water", "sugar", "mango", "salt", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.0 [FatContent] 22.7 [SaturatedFatContent] 19.6 [CholesterolContent] 0.0 [SodiumContent] 21.1 [CarbohydrateContent] 87.2 [FiberContent] 3.6 [SugarContent] 26.2 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Rinse the rice in a mesh strainer under cold water. You can also rinse in the pot, carefully pouring out the water, using the lid to keep rice from falling out.", "Place the rice in a medium pot with coconut milk, water, sugar, and salt. Heat the pot on Med-High heat. As soon as you see the first bubbles of a boil, lower the heat to Low and cover. Simmer for 20 minutes.", "While the rice is cooking, peel the mango and slice into 1/2 inch wedges or cubes. Set aside.", "After 20 mins, pull the rice off the stove and let stand covered for ~10 minutes Sprinkle with Piquant Post Kaffir Lime Powder then fluff rice with a fork. Scoop rice to a plate and top with mangoes and a sprig of mint." ]
[Name] Twitch Mom's Perfect Broiled Steak [AuthorId] 1659557 [AuthorName] dracogiraffa [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-06-28T21:51:00Z [Description] Make and share this Twitch Mom's Perfect Broiled Steak 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/1659557/uFAGq8kMS3WKwVnWvJys_IMG_0145%20-%20Copy.JPG" [RecipeCategory] Steak [Keywords] ["Meat", "Savory", "Weeknight", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/4", "1", "1", "1", "2"] [RecipeIngredientParts] ["olive oil", "soy sauce", "Worcestershire sauce", "mustard", "garlic", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.0 [FatContent] 33.3 [SaturatedFatContent] 6.0 [CholesterolContent] 79.0 [SodiumContent] 2503.2 [CarbohydrateContent] 18.1 [FiberContent] 1.5 [SugarContent] 8.9 [ProteinContent] 34.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the olive oil, vinegar, soy sauce and worcestershire together in a container to pour from. Add mustard garlic and pepper and mix. Put steaks into a seal-able bag. Pour marinade into bag. Remove air from bag, seal, and refrigerate for at least a day, rotating and moving steaks to get complete coverage, and between. Turn on broiler on oven to high. Do not preheat. Put steaks into foil lined pan, (not glass] and a slight touch of marinade. Reserve marinade for next batch or toss. Put pan into oven second rack down from top, 5 minutes. Then flip steaks and cook another 5 minutes. Remove from oven, put foil tent over pan and let rest for 10 minutes. Serve and enjoy.
[Name] Grandma Ma's Thanksgiving Stuffing [AuthorId] 2001513579 [AuthorName] Wendy K. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-06-28T21:51:00Z [Description] Make and share this Grandma Ma's Thanksgiving Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["22", "24", "1", "7", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "prepared stuffing", "eggs", "water", "garlic powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.8 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 31.0 [SodiumContent] 261.1 [CarbohydrateContent] 16.4 [FiberContent] 2.9 [SugarContent] 3.1 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to Bake 350 F. Mix in a large bowl all ingredients. Put mixture in a greased 9x13 pan. Bake 25-30 minutes or until the top has browned. It should be very moist.
[Name] Mom's Lo Mein Recipe [AuthorId] 2001513579 [AuthorName] Wendy K. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-06-28T21:51:00Z [Description] Make and share this Mom's Lo Mein Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "4", "10 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "boiling water", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.3 [FatContent] 12.9 [SaturatedFatContent] 7.7 [CholesterolContent] 54.4 [SodiumContent] 395.7 [CarbohydrateContent] 42.0 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter/margarine in a large Skillet. Brown Wide Egg Noodles. Add boiling water to pan. Add 1 Can of soup, 1 cup of rice and 1 envelope of lipton Onion Soup. Cover and cook on low flame until water is absorbed between 20-25 minutes.
[Name] Sticky Fig Pudding With Candied Fresh Figs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H15M [PrepTime] PT0S [TotalTime] PT2H15M [DatePublished] 2017-06-28T23:05:00Z [Description] Make and share this Sticky Fig Pudding With Candied Fresh Figs 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/CG25TpRcRkiDtKKyvnpy_CCCDO313_Sticky-Fig-Pudding-With-Candied-Fresh-Fig_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Low Protein", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", NA, "2", "2", "1", "2", "1 1/2", "2", "1/2", "2", "2", "1", "2", "6", NA] [RecipeIngredientParts] ["unsalted butter", "fig", "cinnamon sticks", "dark brown sugar", "vanilla extract", "eggs", "all-purpose flour", "baking soda", "unsalted butter", "dark brown sugar", "heavy cream", "vanilla extract", "sugar", "figs", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1538.9 [FatContent] 62.1 [SaturatedFatContent] 38.3 [CholesterolContent] 252.0 [SodiumContent] 520.5 [CarbohydrateContent] 246.5 [FiberContent] 2.3 [SugarContent] 217.4 [ProteinContent] 7.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cake: Preheat the oven to 350 degrees F. Butter a 7 by 11-inch baking dish. In a medium saucepan, bring the figs, cinnamon sticks and 2 cups water to a boil and then let simmer over medium heat until almost all the liquid has evaporated, about 10 minutes. Discard the cinnamon sticks. Set aside. In a food processor, beat the softened butter with the brown sugar and vanilla extract until the mixture is creamy, about 2 minutes. Beat in the eggs, 1 at a time, scraping down the side of the bowl after each addition, and continue beating until the mixture is light, about 3 minutes. Add the fig mixture and process until pureed. Add the flour and baking soda. Pulse just until a smooth batter forms. Set aside. Scrape the batter into the prepared baking dish and bake until the fig cake is springy and a toothpick inserted in the center comes out clean, 50 to 60 minutes. For the toffee sauce: In a medium saucepan, melt the butter, add the brown sugar and continue cooking for 5 minutes. Add the heavy cream, bring to a boil, stirring once in a while over moderate heat until it starts to thicken, 8 to 10 minutes. Stir in the vanilla. Keep warm. For the candied figs: In a small saucepan, bring the sugar and 1 cup water to a boil. Let it simmer until it reaches 300 degrees F on a candy thermometer, about 10 minutes. Turn off the heat. Place the figs, flesh-side down, on a tray lined with parchment paper. Pour the sugar mixture over the figs to coat them. Let cool at room temperature for 10 minutes until ready to serve. Using a fork, poke holes all over the top of the warm fig cake. Drizzle half of the hot toffee sauce over the cake. Return the cake to the oven and bake for 5 minutes longer until the toffee sauce is bubbling around the edges but not fully absorbed. Serve the pudding warm with the remaining toffee sauce, ice cream, if desired, and candied figs.
[Name] Chuck's Bolognese [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-28T23:14:00Z [Description] This hearty Bolognese sauce with spaghetti is a perfect dinner any day of the week! 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/bTEi3ftiRLGrX1XwqZbx_CCCDO313_Chucks-Bolognese_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2", "5", "2", "1", "2", "1", "1/2", "1/2", NA, "1 1/2", "1 1/2", "1", "1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["olive oil", "onions", "carrots", "garlic cloves", "fresh thyme", "ground beef", "ground pork", "cracked pepper", "milk", "tomato paste", "spaghetti", "butter", "fresh chives", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.6 [FatContent] 49.0 [SaturatedFatContent] 20.9 [CholesterolContent] 158.9 [SodiumContent] 808.2 [CarbohydrateContent] 21.8 [FiberContent] 4.2 [SugarContent] 10.6 [ProteinContent] 33.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large pan and saute the onions and carrots until translucent, about 5 minutes. Add the garlic, thyme and chile flakes. Saute for 2 more minutes. Add 1/2 cup veal stock into the vegetable mixture. Add the ground beef, veal and pork, stirring and adding more veal stock when necessary to keep the meat moist. Sprinkle with salt and pepper. Cook for about 10 minutes. Add the milk and stir. Continue cooking until half of the liquid has evaporated, about 2 minutes. Add the tomato paste, the remaining veal stock and continue cooking until desired thickness. Adjust the seasoning. Cook the pasta in salted boiling water, about 8 minutes. Drain and mix with the butter, and then add the sauce, chives and basil. Mix well. Serve with grated Pecorino cheese.
[Name] Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-28T23:24:00Z [Description] Make and share this Beef Carpaccio With Potato Chips, Fried Capers and Lemon Aioli 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/BSUU6IYyRb6JSZyWjYGH_CCCDO313_Pan-Seared-Beef-Carpaccio-with-Potato-Chips-Fried-Capers-and-Lemon-Aioli_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lemon [Keywords] ["Potato", "Citrus", "Fruit", "Vegetable", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1", "1/2", NA, "3", "2", "1/4", NA, "4", "3", NA, "1"] [RecipeIngredientParts] ["cumin seed", "mustard seeds", "kosher salt", "cracked black pepper", "beef tenderloin", "canola oil", "garlic clove", "kosher salt", "Dijon mustard", "egg", "olive oil", "lemon", "cracked pepper", "yukon gold potatoes", "kosher salt", "small caper", "olive oil", "cracked pepper", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1190.3 [FatContent] 104.8 [SaturatedFatContent] 22.4 [CholesterolContent] 191.1 [SodiumContent] 6218.5 [CarbohydrateContent] 26.1 [FiberContent] 4.4 [SugarContent] 1.5 [ProteinContent] 39.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the beef carpaccio: In a small bowl, mix the spices together. Completely coat the beef with the spice mix. In a pan, heat the oil over medium-high heat and sear the beef on all sides until golden brown and crusted, about 2 minutes on each side. Wrap the tenderloin in plastic wrap and place in the refrigerator until ready to slice. For the aioli: With the back of a knife, crush the garlic. Place in a bowl with 1 teaspoon salt and the Dijon mustard. Add the egg and whisk to blend. Slowly whisk in the oil, a little at a time, until all the oil is mixed in and the aioli emulsifies and becomes thick and creamy. Add the lemon juice and zest. If you need to thin the sauce, add water until you get the consistency you like. Season with salt and pepper. Keep refrigerated until ready to use. (Use within 24 hours.]. For the chips and capers: Rinse the potato slices under cold water and put them in a large bowl with the salt. Rinsing the potatoes will ensure they don't change color and will remove some of the starch. Add cold water to cover and set aside. (The longer the potatoes stay in the water, the crispier they will be when you fry them.]. Drain the potatoes from the water and pat dry between paper towels. Dry off the capers with a paper towel and set aside. Using a deep fryer, heat the oil to 350 degrees F. Working in small batches, fry the potato chips, stirring a few times, until golden, about 2 minutes. Transfer the potato chips to paper towels to drain excess oil. Sprinkle with salt and reserve. Fry the capers until golden, 30 to 45 seconds. Reserve on paper towels to drain. Take the beef out of the refrigerator. Using a very sharp knife, cut slices as thinly as you can. Mix the baby spinach with the olive oil. Season with salt and pepper. To serve: Plate the beef slices on individual plates, spoon the lemon aioli on the beef, garnish with the seasoned spianch, the potato chips, fried capers and chives. Cook's Note: Aioli is great on burgers, sandwiches, as a dip for vegetables, etc. Disclaimer: Consumption of raw or undercooked eggs may increase the risk of foodborne illness.
[Name] Creamy Tomato Soup [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-06-28T23:30:00Z [Description] This hot and creamy tomato soup is the perfect comfort food on a wintery day. 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/YP3TharmScu3YUqCL8U3_CCCDO401_creamy-tomato-soup_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1", "2", "12", "4", "1", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "onion", "brown sugar", "tomatoes", "fresh thyme", "butter", "parmesan cheese", "fresh chives", "Grilled Cheese With Caramelized Onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.7 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 30.6 [CarbohydrateContent] 31.1 [FiberContent] 7.0 [SugarContent] 22.2 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and Parmesan rind, if using. Cook for about 25 minutes. Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper. To serve, ladle the soup into bowls and sprinkle with Parmesan and chives. Serve with Grilled Cheese with Caramelized Onions.
[Name] Grilled Cheese With Caramelized Onions [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-06-28T23:36:00Z [Description] This grilled cheese with caramelized onions is a divine tweaked version of the tried-and-true classic sandwich. Serve with Creamy Tomato Soup. 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/eaNU0QLRTHGva63cCLOM_CCCDO401_grilled-cheese-with-caramelized-onions_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Onions", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", NA, "8", "1/4", "2", NA] [RecipeIngredientParts] ["olive oil", "onions", "butter", "aged cheddar cheese", "Creamy Tomato Soup", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.0 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.5 [CarbohydrateContent] 10.5 [FiberContent] 1.9 [SugarContent] 4.8 [ProteinContent] 1.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.", "Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.", "Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.", "Serve with Creamy Tomato Soup." ]
[Name] Duck Breast With Red Wine Sauce and Butternut Squash Gnocchi [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2017-06-28T23:43:00Z [Description] Spoil yourself with this succulent and tender duck breast, served with an irresistible red wine reduction 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/33186/0wrgnDbVTDu6tv2WAqG5_CCCDO401_duck-breast-with-red-wine-sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Duck Breasts", "Duck", "Poultry", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "3", NA, NA, "1/4", "4", "1/4", NA, "4", NA, NA, NA, "6", "1", NA, "2", NA, "1/2", "2", "1/2", "1/2", "3", "2", NA] [RecipeIngredientParts] ["olive oil", "mustard seeds", "shallot", "beet", "red wine", "tangerine juice", "vinegar", "honey", "butter", "duck breasts", "fennel", "olive oil", "eggs", "all-purpose flour", "butter", "fresh chives", "parmigiano-reggiano cheese", "olive oil", "fennel bulbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.1 [FatContent] 29.0 [SaturatedFatContent] 7.9 [CholesterolContent] 419.4 [SodiumContent] 321.8 [CarbohydrateContent] 50.6 [FiberContent] 10.7 [SugarContent] 8.6 [ProteinContent] 67.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the red wine sauce: Heat the oil in a saucepan over medium-high heat. Cook the mustard seeds and shallots until the shallots are translucent. Add the beets and cook for 1 minute. Add the wine, orange juice, vinegar and honey, and bring to a boil. Lower the heat and simmer gently until reduced to about 1 cup (250 ml], about 30 minutes. Meanwhile, in another saucepan, bring the veal stock to a boil, then let it reduce to about 1 cup (250 ml] over low heat, about 30 minutes. Strain the wine mixture through a fine sieve set over the pan of reduced veal stock, pressing down on the vegetables to extract maximum flavor; discard the solids. Stir the sauce, then continue to cook over low heat until slightly thick, about 15 minutes. Add the butter, whisking constantly. Season with salt and pepper. Keep warm. Preheat the oven to 400 degrees F (200 degrees C]. For the duck breasts: Score the duck on the skin side. Remove the excess fat around the breast, and remove the tip, if desired. Sprinkle with salt and pepper. Place the duck breast, skin-side down, in a room-temperature skillet with no oil. Set the skillet over medium-high heat and cook for 5 minutes. Transfer the skillet to the oven and cook until medium-rare, 8 to 10 minutes. Let the duck breasts rest on a cutting board for about 5 minutes. Slice the duck. Divide the Butternut Squash Gnocchi among plates. Top with the Roasted Fennel and duck. Add a spoonful of sauce and serve. Butternut Squash Gnocchi: Preheat the oven to 350 degrees F (180 degrees C]. Line baking sheets with parchment paper and flour them to prevent the gnocchi from sticking. Drizzle 2 tablespoons olive oil over each squash half and season with salt and pepper. Place on a baking sheet, cut-sides down, and bake for 1 hour. Let cool. Scoop the flesh of the squash into the bowl of a food processor. Add the eggs, flour, 1 teaspoon salt and some pepper. Process just until the dough is soft (depending on the size of the squash, you might need more flour]. Do not over mix. Transfer the dough to a floured surface. Roll portions of dough into long ropes that are 2 centimeters (about 3/4-inch] in diameter. Cut ropes crosswise into pieces that are 2 centimeters (about 3/4-inch] long. Transfer the prepared baking sheet. Bring a large pot of salted water to a boil. Cook the gnocchi until they float to the surface, about 2 minutes. Transfer the gnocchi with a slotted spoon or wire skimmer to a bowl of icy cold water to stop the cooking process. Drain. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Saute the gnocchi until golden. Add the veal stock and butter, and season with salt and pepper. Continue to cook until the gnocchi are golden brown, about 5 minutes. Stir in the chives and cheese. Roasted Fennel: Preheat the oven to 400 degrees F (200 degrees C]. Heat the oil in a skillet over medium-high heat. Add the fennel and season with salt and pepper. Cook, turning to sear all sides, until caramelized, about 5 minutes. Transfer the skillet to the oven and roast for 30 minutes.
[Name] Honey Tangerine Gelatin [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H25M [PrepTime] PT0S [TotalTime] PT4H25M [DatePublished] 2017-06-28T23:49:00Z [Description] This gelatin dessert, made with freshly squeezed honey tangerine and garnished with whip cream and cookies, is a refreshingly rich dessert that will delight the whole family. 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/pXr3pNjTjKfAS9WxEe6f_CCCDO401_Honey-Tangerin-Gelatin_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Gelatin [Keywords] ["Dessert", "Fruit", "Easy"] [RecipeIngredientQuantities] [NA, "4", "1", "1/2", NA, NA] [RecipeIngredientParts] ["gelatin powder", "tangerine juice", "tangerine, zest of", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["If using gelatin sheets, soak them in a bowl of cold water for about 10 minutes, then squeeze out the excess water. If using powdered gelatin, mix it with the tangerine juice and let sit for 5 minutes. Heat the tangerine juice, zest and sugar in a saucepan, stirring, until the mixture is warm and the sugar is dissolved. Remove from the heat and dissolve the gelatin in the juice mixture.", "Pour into serving glasses or bowls. Refrigerate until set, about 4 hours. Serve with whipped cream and cookies." ]
[Name] Vietnamese Meatball Lettuce Wraps With Mango Salad and Cashew Sa [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-06-29T01:55:00Z [Description] The pork sausage could possibly be replaced with ground seasoned pork. Recipe from Half Baked Harvest Blog. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Thai", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/4", "1/4", "3/4", "1/3", "2", "1", "2 -4", "1", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["mango", "carrot", "cucumber", "red onion", "lime, juice of", "roasted cashews", "peanuts", "fresh cilantro", "fresh basil", "roasted cashews", "coconut milk", "limes, juice of", "Thai red curry paste", "pork sausage", "soy sauce", "fish sauce", "butter lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 824.9 [FatContent] 61.5 [SaturatedFatContent] 18.6 [CholesterolContent] 81.7 [SodiumContent] 2802.6 [CarbohydrateContent] 44.7 [FiberContent] 6.8 [SugarContent] 21.7 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mango Slaw: In a bowl, combine the mangos, carrots, cucumbers, red onion, red jalapeno pepper and a squeeze of fresh lime juice. Toss well. Store in the fridge until ready to serve. Toss in the nuts just before serving. Green Cashew Sauce: Add the cilantro, basil, cashews, coconut milk lime juice, Thai red curry paste and sweet Thai chili sauce to a blender or food processor. Blend until completely smooth and creamy, about 3-5 minutes. Taste and adjust as needed, adding more sweet Thai chili sauce if desired. Can be store in the fridge for 1 week. Wraps: Season the pork sausage with pepper and then roll into 20-30 tablespoon size meatballs. Place each meatball on a tray as you work. In a small bowl, combine the sesame oil, soy sauce, fish sauce and honey. Heat a large skillet over medium heat and cook the meatballs until cooked through, about 5 minutes, turning them 2-3 times throughout cooking. During the last minute or so of cooking, add the sauce and give the meatballs a good toss through the sauce. Cook another minute longer you until the sauce glazes the meatballs. Remove from the heat. To serve, double up the lettuce leaves and divide the meatballs among the leaves. Top with mango salad and drizzle the cashew sauce.
[Name] Rollitos De Vino Blanco [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2017-06-29T02:39:00Z [Description] This gluten free and vegan version of the traditional Portuguese &quot;Rollitos de Vino Blanco&quot; make great accompaniments to a glass of dessert wine after a rich dinner. The light anise flavour keeps things mild and helps digestion too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/21/C9DZKSkNQlmHAUimlmi3_31426216491_28d0a34f22_o.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Vegan", "Free Of...", "Baking", "For Large Groups", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["270", "100", "1/4", "1/4", "1/2", "80", "95", "1/4"] [RecipeIngredientParts] ["Artisan Gluten-Free Flour Blend", "sugar", "baking powder", "salt", "anise seed", "olive oil", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.8 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 34.0 [CarbohydrateContent] 6.7 [FiberContent] 0.0 [SugarContent] 6.5 [ProteinContent] 0.0 [RecipeServings] 20.0 [RecipeYield] 20 cookies [RecipeInstructions] ["In a bowl, combine flour, sugar, baking powder, salt and anise.", "Add the oil and wine and mix to form a dough. Cover and let rest 30 minutes.", "Heat the oven to 355F and line a baking sheet with parchment.", "Roll the dough into a sausage and cut into 20 pieces.", "Form each piece into a ball, and make a hole in the middle (like a bagel].", "Bake for 25 minutes or until the bottoms are golden brown.", "Immediately dust with icing sugar.", "Cool completely, then keep in an airtight container." ]
[Name] Harissa [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2017-06-29T02:48:00Z [Description] Jazz up your next meal with this fresh, oil-free harissa, made with a load of hot peppers, homegrown tomatoes and Ontario garlic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/MWMJgKWzQjOTrYVCTFRs_30704750012_8a16974c20_k.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "Healthy", "Spicy", "For Large Groups", "Canning", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "1/2", "4", "1", "1", "1", "2"] [RecipeIngredientParts] ["chilies", "caraway seed", "ground coriander", "cumin", "fenugreek seeds", "garlic cloves", "kosher salt", "fresh lemon juice", "tomato paste", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 154.8 [CarbohydrateContent] 2.1 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 0.5 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] Combine the chiles, spices, garlic, salt, lemon juice, tomato paste and water in the bowl of a food processor. Process to form a smooth and thick paste. Scrape down the sides of the bowl occasionally. The flavor of the harissa will deepen over the next day or two, but you can taste it now and add more salt or other optional ingredients to your liking.
[Name] Cherry-Vanilla Rhubarb Butter [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT48H [PrepTime] PT15M [TotalTime] PT48H15M [DatePublished] 2017-06-29T02:55:00Z [Description] Make and share this Cherry-Vanilla Rhubarb Butter recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/0loJxSuZSeeQiKK4NT5k_35575239505_b6e0ca3efc_o.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Canadian", "Vegan", "Free Of...", "Sweet", "Roast", "For Large Groups", "Canning", "Oven", "Easy"] [RecipeIngredientQuantities] ["4", "3 1/2", "3/4", "2", "1/2"] [RecipeIngredientParts] ["rhubarb", "sugar", "cherry juice", "lemon juice", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 8.2 [FiberContent] 0.3 [SugarContent] 7.5 [ProteinContent] 0.2 [RecipeServings] 96.0 [RecipeYield] 3 pints [RecipeInstructions] Combine rhubarb and sugar in a large casserole dish. Cover and refrigerate overnight. The next day, heat the oven to 350&deg;F. Stir the cherry juice into the rhubarb and place the dish in the oven. Bake, stirring every hour or so, for 4 hours. Stir in the lemon juice and vanilla. Can 10 minutes in a waterbath.
[Name] Crunchy Olive and Rosemary Grissini [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-06-29T03:10:00Z [Description] Crunchy Olive and Rosemary Grissini are 100% dunkable treats packed with flavour from fresh rosemary, EVOO and sundried black olives. All this, and they're gluten free to boot! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/VTGorU14T6ypGTgEWYWN_35444732651_d3a44ecec6_o.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "European", "Free Of...", "Savory", "Mixer", "Baking", "For Large Groups", "Oven", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["750", "1/4", "2 1/4", "1/2", "1/4", "2", "1", "1/4", "1 1/2", "2 1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "Artisan Gluten-Free Flour Blend", "instant yeast", "kosher salt", "olive oil", "honey", "egg", "black olives", "dried rosemary", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.4 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 6.2 [SodiumContent] 128.3 [CarbohydrateContent] 20.5 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 2.9 [RecipeServings] 30.0 [RecipeYield] 30 breadsticks [RecipeInstructions] Combine the flour, psyllium, yeast, and salt in the bowl of a stand mixer fitted with the paddle. Add the honey, olive oil and egg. As soon as the egg disappears into the flour, add the olives and rosemary. Begin pouring in the warm water. The final batter should be as wet as thick waffle batter. Let the mixer run for 3 to 4 minutes to beat air into the batter. Put the dough in a greased bowl, cover and let it sit in a warm place until risen and “knead-able”. Divide dough into 50g pieces and gently knead. Using your hands, roll the dough into a long, thin stick. Smooth out the edges with your fingers to make the bread stick even. Put the breadsticks onto parchment-paper-covered baking sheets, 10 to a sheet. Let rest for 30 minutes. Heat the oven to 450°. Brush the sticks with water and sprinkle with salt. Bake 25 minutes, until crisp.
[Name] Ruby-Rhubarb Marmalade [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2017-06-29T03:16:00Z [Description] What a treat for the lovers of broiled grapefruit topped with sugar. The rhubarb keeps the mixture from being *too* sweet and adds a nice piquance to a spoonful, while a whisper of cardamom brings exoticism to the medley. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/1pQhhZfWS5KspxppUN31_35444727821_36f9f89e98_b.jpg" [RecipeCategory] Spreads [Keywords] ["Citrus", "Fruit", "Canadian", "European", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Sweet", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["18", "4 1/2", "1", "1", "3", "4 1/2"] [RecipeIngredientParts] ["rhubarb", "sugar", "cardamom", "pink grapefruit", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 7.0 [FiberContent] 0.1 [SugarContent] 6.6 [ProteinContent] 0.1 [RecipeServings] 144.0 [RecipeYield] 4 1/2 pints [RecipeInstructions] Combine rhubarb, sugar, cardamom and lemon juice in a bowl. Cover and let stand overnight. Trim away both ends of the grapefruit and slice in half lengthways. Core the grapefruit and pick out any seeds. Bundle the seeds and cores in cheesecloth and tie shut. Set aside. Cut the grapefruit halves in half, then half again (so you have eighths], then slice thinly. Put slices and cheesecloth bundle into a bowl and cover with the water. Refrigerate overnight. Sterilize jars and lids if you plan to can the marmalade. Combine the grapefruit mixture and the contents of the rhubarb bowl in a pot and bring slowly to a rolling boil, stirring to make sure all the sugar is dissolved. Cook, stirring often, until the mixture reaches 220 F on a thermometer. Process for 10 minutes.
[Name] Chocolate Rhubarb Preserve [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-06-29T03:21:00Z [Description] It's an unusual combination: 70% cocoa chocolate, local honey and sour homegrown rhubarb, but I promise you the sweet-tart flavours willing have you licking the spoon! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/4ci22ObWRdGJYeUX5OSl_35407169462_5428c62310_o.jpg" [RecipeCategory] Canadian [Keywords] ["European", "Free Of...", "Spring", "< 60 Mins", "For Large Groups", "Canning", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "1/4", "3", "3/4", "50", "1"] [RecipeIngredientParts] ["rhubarb", "cherry juice", "honey", "sugar", "chocolate", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.8 [FatContent] 0.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 3.8 [FiberContent] 0.3 [SugarContent] 3.2 [ProteinContent] 0.2 [RecipeServings] 64.0 [RecipeYield] 4 cups [RecipeInstructions] Simmer rhubarb, cherry juice, honey and sugar on low heat until thick, stirring occasionally. Add chocolate and salt, stirring until it melted and well mixed. Can 10 minutes in a waterbath.
[Name] Pasta With Shrimp in Tomato Cream [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-06-29T13:22:00Z [Description] Make and share this Pasta With Shrimp in Tomato Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/rS36waQoRFSabg2xrq6V_EC_Pasta%20with%20shrimp%20in%20tomato%20cream.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Easy", "From Scratch"] [RecipeIngredientQuantities] ["300", "500", "1/2", "1/2", "2", "1", "3", "1", "1/2", "1/2", "1/2", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["rigatoni pasta", "shrimp", "sea salt", "ground black pepper", "olive oil", "onion", "garlic cloves", "heavy cream", "red wine", "sun-dried tomato", "tomato paste", "feta cheese", "fresh parsley", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 814.2 [FatContent] 42.0 [SaturatedFatContent] 21.4 [CholesterolContent] 336.3 [SodiumContent] 1676.1 [CarbohydrateContent] 67.9 [FiberContent] 4.2 [SugarContent] 7.9 [ProteinContent] 36.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions in lots of boiling water until al dente. Meanwhile, season the shrimp with salt and pepper, add to the pan with olive oil heated over medium-high heat. Sauté until just cooked through, about 2 minutes. Remove from the pan and set aside in a large bowl to cool slightly. Remove any hard parts from the shrimp (tails]. Add the onion and garlic to the pan and cook for about 2 minutes, until softened. Remove and set aside in the bowl with the shrimp and cover. Reduce the heat to medium. Stir in the cream, chicken stock, wine, sun-dried tomatoes, and tomato paste. Bring the sauce to a boil and simmer for about 5 minutes until the liquid has thickened and reduced by half. Return the shrimp mixture to the skillet and cook until heated through, about 2 minutes more. Increase the heat to medium-high and add the cooked and drained pasta directly to the skillet, along with the feta, parsley, and half the basil. Toss everything together until the cheese begins to melt and the pasta is glossy with sauce. Place in bowls and garnish with the remaining basil and the scallion greens.
[Name] Sauteed Mushrooms [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-29T15:28:00Z [Description] Make and share this Sauteed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["olive oil", "butter", "mushroom", "garlic clove", "red wine", "garlic", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.0 [FatContent] 6.7 [SaturatedFatContent] 2.4 [CholesterolContent] 7.6 [SodiumContent] 203.9 [CarbohydrateContent] 4.9 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, wine, teriyaki sauce, garlic, pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
[Name] Coconut Meringue Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT36M [TotalTime] PT36M [DatePublished] 2017-06-29T15:30:00Z [Description] Make and share this Coconut Meringue 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/fJJDNF8RZ6oO1uzNws7Q_US0102H_coconut-meringue-pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/8", "4", "1/2", "1/4", "1/2", "1/2", "1/2", "9", "20", "2", "2", NA] [RecipeIngredientParts] ["milk", "sugar", "unsalted butter", "vanilla extract", "cornstarch", "all-purpose flour", "sweetened flaked coconut", "sugar", "sweetened flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2945.8 [FatContent] 107.4 [SaturatedFatContent] 46.9 [CholesterolContent] 122.5 [SodiumContent] 1381.7 [CarbohydrateContent] 462.8 [FiberContent] 8.6 [SugarContent] 314.4 [ProteinContent] 39.4 [RecipeServings] nan [RecipeYield] 9 pies [RecipeInstructions] For the pie: In a large bowl, combine 1 gallon of the milk, the sugar, butter, vanilla and mix. Use a whisk to make sure that the sugar is mixed well. In a separate container, combine the remaining 1/8 gallon milk, cornstarch and flour. Blend until creamy and smooth with no lumps. Set aside. In a saucepan, bring the milk/sugar filling mixture to a boil. Using a wire whisk, blend in enough of the milk/cornstarch mixture and cook until the mixture is thick enough that you can see the trails in the milk when the whisk is pulled out and the mixture is not runny anymore. You may not need all of the thickener, this all depends on the humidity of the room. While the filling is still warm, add the coconut. Pour into pre-cooked pie shells. Take time to cool and set-up before adding topping. For the topping: Preheat the oven to 350 degrees F. Beat the egg whites until they form stiff peaks. Then, mix in the sugar and stabilizer until creamy smooth. Top the pies with coconut. Place in the oven until desired color brown is achieved, about 6 minutes.
[Name] Peppermint Red Velvet Whoopie Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT32M [TotalTime] PT32M [DatePublished] 2017-06-29T15:47:00Z [Description] Make and share this Peppermint Red Velvet Whoopie 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/33186/3AXVbMMQvidoL2QbP7Tr_US0102H_peppermint-red-velvet-whoopie-pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/2", "2 -3", "2", "1", "1", "1", "3", "2 1/2", "1/2", "2", "1/2", "2", "3/4", "2", "1", "1", "1/3", "2 1/2", "3/4", "1", "1", "3/4", "1/2", "1/2", "1 3/4", "1", "1", "1", "1", "1 1/2", NA, "2", "1 1/2", "2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "kosher salt", "milk", "sugar", "canola oil", "vanilla extract", "white distilled vinegar", "eggs", "cake flour", "baking soda", "kosher salt", "sugar", "unsalted butter", "eggs", "vanilla extract", "buttermilk", "chocolate pudding mix", "cake flour", "all-purpose flour", "baking powder", "baking soda", "kosher salt", "unsalted butter", "vegetable shortening", "sugar", "vanilla extract", "egg", "cold water", "unsalted butter", "cream cheese", "vanilla extract", "confectioners' sugar" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 1153.5 [FatContent] 57.6 [SaturatedFatContent] 27.4 [CholesterolContent] 174.4 [SodiumContent] 629.6 [CarbohydrateContent] 151.5 [FiberContent] 1.5 [SugarContent] 102.7 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 21 whoopie pies [RecipeInstructions] ["Peppermint Vanilla Cake:", "For the strawberry cake:", "Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.", "For the dark chocolate cake:", "Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.", "Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet].", "For the white cake:", "Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.", "To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.", "Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.", "Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.", "This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.", "Peppermint Cream Cheese Icing:", "With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed] and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half." ]
[Name] Table Top S'mores [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT2H15M [TotalTime] PT2H30M [DatePublished] 2017-06-29T16:03:00Z [Description] Make and share this Table Top S'mores 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/lYuhEtwSS5q7IwWbfoTl_US0102H_table-top-smores_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1 1/3", "1 1/3", "4", "8", "4", "4", "2", "2 1/3", "8", "2", "4", NA, NA, NA, "1 1/2", "1/2", "4", "2", "1", "3"] [RecipeIngredientParts] ["honey", "molasses", "vanilla extract", "eggs", "all-purpose flour", "wheat flour", "granulated sugar", "baking powder", "kosher salt", "ground cinnamon", "marshmallows", "powdered sugar", "granulated sugar", "light corn syrup", "gelatin", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 981.5 [FatContent] 7.6 [SaturatedFatContent] 2.8 [CholesterolContent] 132.1 [SodiumContent] 759.6 [CarbohydrateContent] 215.7 [FiberContent] 9.1 [SugarContent] 125.3 [ProteinContent] 20.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the batter: Preheat the oven to 375 degrees F. In a bowl, combine the milk, honey, molasses, vanilla and eggs. In a separate bowl, combine the all-purpose flour, wheat flour, rye flour, 1 1/3 cup of sugar, baking powder and salt. Mix the wet ingredients into the dry and mix until completely incorporated. Work until a dough forms and it comes together in a ball. Do not overwork. Freeze any extra dough for future use. Combine the remaining sugar and cinnamon for the topping. Roll out the dough to a thickness of approximately 1/8-inch. Dock dough and cut with a rippled edge pasta cutter to make 20 graham crackers. Place the crackers on parchment paper, dust with the cinnamon sugar and bake until the edges are golden brown, about 8 minutes. To assemble: Layer 1 graham cracker, 1 piece of chocolate, 1 marshmallow and top with another graham cracker and enjoy. Orange Marshmallows: Line a baking sheet with parchment paper and lightly dust with powdered sugar. Combine the granulated sugar, corn syrup and 1/2 cup cold water together in a heavy-bottomed pot with a candy thermometer. Bring to a boil and cook to a temperature of 235 degrees F, (soft ball stage of caramel]. While the sugar is cooking, add the egg whites to the mixer. Dissolve the gelatin in 1/4 cup cold water and reserve. Once the sugar reaches 235 degrees F, immediately remove from the heat and stir in the gelatin. Turn on the mixer to high speed while the gelatin is dissolving. With the mixer running on high, whip the egg whites to soft peaks and then stream the hot sugar into the egg, building an emulsion as you combine the two. If the stream is too fast, the egg will break. Once all the sugar has been incorporated into the egg, a meringue is formed. Add the orange zest and whip the meringue until it is just below body temperature. Once the meringue has reached the correct temperature, stop the mixer and place the meringue into a pastry bag and pipe onto prepared baking sheet. Coat the tops of the marshmallows with another thin dusting of powdered sugar after piping. Let the marshmallow air dry for 2 hours. Store all unused marshmallows in an airtight zip lock bag with a liberal amount of powdered sugar. The sugar is to keep the marshmallows from sticking together. Chocolate Bark: Melt the chocolate in a bowl over hot water. Pour the melted chocolate on a parchment lined baking sheet or counter top into one large sheet about 1/8 inch thick. Cool to room temperature and break into large pieces.
[Name] Pat Bing Soo (Korean Shaved Ice) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-29T17:49:00Z [Description] Make and share this Pat Bing Soo (Korean Shaved Ice) 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/Nl5aVLJNSruJqWk35WSc_US0101H_pat-bing-soo-korean-shaved-ice_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", NA, "1", "1", "1/2", "1/2", "1/2", "1/2", "1", "1", "5", "5", "1", "5", "1", "1"] [RecipeIngredientParts] ["kiwi", "fresh strawberries", "banana", "strawberry ice cream", "vanilla ice cream", "milk", "strawberry syrup", "maraschino cherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.9 [FatContent] 8.8 [SaturatedFatContent] 5.0 [CholesterolContent] 23.9 [SodiumContent] 133.9 [CarbohydrateContent] 32.1 [FiberContent] 2.3 [SugarContent] 18.0 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add 1/3 cup of shaved ice into a large metal bowl and add the Simple Syrup. Next, drain the juice out of the fruit cocktail and pour the fruit, grain powder and then add the red bean paste into the bowl. Now add another layer of shaved ice into the bowl. Even out the ice and add the kiwi, mochi rice cakes, strawberries and banana. Then add a scoop of both the strawberry and vanilla ice cream. Pour the milk over the dessert and then the strawberry syrup. Then add the whipped cream, drizzle with hot fudge chocolate syrup and top it with the rainbowy puffs cereal. And finally you add the cherry on top! Simple Syrup: Add equal parts sugar and water to a small saucepan over medium heat. Heat until the sugar has dissolved, around 5 minutes. Remove from the heat and cool.
[Name] Standard Grill Million Dollar Chicken [AuthorId] 34122 [AuthorName] surus [CookTime] PT50M [PrepTime] PT26H [TotalTime] PT26H50M [DatePublished] 2017-06-29T18:12:00Z [Description] This came from the Standard Grill in NYC by way of Ina Garten. The best part of the meal is the bread that bakes under the chicken according to some. Make sure it is stale and thick, preferably sourdough. I had a 41/2 lb chicken and adjusted the cooking time. I did not have Aleppo pepper and subbed paprika and cayenne 4-1 ratio. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["3 1/2", NA, NA, "1", "1", "3 -4", "5", NA, "2 -4", NA, "1/2", "1/2", "1 1/2", "1/2"] [RecipeIngredientParts] ["whole chickens", "kosher salt", "fresh ground black pepper", "bay leaf", "lemon", "garlic cloves", "fresh thyme", "olive oil", "salt", "creme fraiche", "lemon", "shallots", "aleppo pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.3 [FatContent] 52.1 [SaturatedFatContent] 18.6 [CholesterolContent] 227.9 [SodiumContent] 250.5 [CarbohydrateContent] 10.2 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 45.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] The day before you plan to cook the chicken, season inside and out with salt and pepper. Stuff with quartered lemon, bay leaf, garlic and thyme. Refrigerate. On the day you plan to cook the chicken take it out 30 minutes before you plan to roast it. Set oven to 425-450. in a pan just large enough to hold the chicken ( I used a cast iron skillet] oil the pan lightly and place the bread in the pan. Only use as much bread as will be under the chicken or else it will burn. Place the chicken on the bread. drizzle the bird with olive oil and place in the oven for 40-50 minutes, basting every 15 minute if there are any juices. While the chicken roasts make the glaze by combining the creme fraiche with the lemon zest, juice, shallot and pepper. When the chicken is almost done brush on a bit of the glaze and cook another 5 minutes. The glaze will caramelize. Repeat a second time. When the chicken is done remove from oven and let rest 10 minutes. The bread should be crisp on the bottom (mine was black] and moist and juicy on the top. Cut the bread into 2-3 pieces and serve with the chicken. Garnish with lemon wedges and maldon salt.
[Name] Thin and Crispy Chocolate Chip Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H5M [TotalTime] PT1H25M [DatePublished] 2017-06-29T18:20:00Z [Description] Make and share this Thin and Crispy Chocolate Chip 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/Uq75egJiTGysBCi8UHCU_US0101H_thin-and-crispy-chocolate-chip-cookies_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 3/4", "1 1/2", "3", "1", "2 1/4", "1 1/2", "3/4", "1"] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "white flour", "table salt", "baking soda", "dark chocolate", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.4 [FatContent] 16.0 [SaturatedFatContent] 9.9 [CholesterolContent] 39.2 [SodiumContent] 137.0 [CarbohydrateContent] 30.1 [FiberContent] 2.3 [SugarContent] 20.4 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla. In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces. Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room. Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking. Cook's Note. The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
[Name] Homemade Peach Iced Tea [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H40M [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2017-06-29T18:37:00Z [Description] Make and share this Homemade Peach Iced Tea 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/UunoMHgIS7WtyWcdgTa1_CCCDO402_Homemade-Peach-Iced-Tea_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Fruit", "Summer", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1", "1", NA] [RecipeIngredientParts] ["sugar", "vanilla bean", "tea bag", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.8 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 21.5 [FiberContent] 3.4 [SugarContent] 18.9 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Bring 3 cups (750ml] water and the sugar to a boil in a pot. Add the peaches and vanilla bean (including the seeds]. Simmer over medium heat for about 30 minutes.", "Discard the vanilla bean. Pour the peaches and syrup into a blender and puree until smooth. Strain the peach puree through a sieve into a pitcher.", "Bring 4 cups (1 liter] water to a boil in a small saucepan. Remove from the heat, add the tea and steep according to the package directions. Strain to remove the tea leaves, then add the tea to the pitcher with the peach puree. Stir to combine. Refrigerate until cold.", "The pulp from the fruit may have separated from the tea during chilling, so be sure to stir it before serving. Pour over ice cubes in tall glasses and garnish with vanilla beans.", "Disclaimer:", "When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth." ]
[Name] Cobb Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-06-29T18:40:00Z [Description] Make and share this Cobb 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/HuaAMeNTXiGZmqtzgHMR_CCCDO402_Cobb-Salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Salad Dressings [Keywords] ["Cheese", "Greens", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "1/2", "6", "2", "2", "1", NA, "2", "1", "1", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["bacon", "watercress", "blue cheese", "hard-boiled eggs", "avocados", "tomatoes", "iceberg lettuce", "Dijon mustard", "pure maple syrup", "red wine vinegar", "Worcestershire sauce", "olive oil", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 407.6 [FatContent] 32.5 [SaturatedFatContent] 7.8 [CholesterolContent] 382.9 [SodiumContent] 253.9 [CarbohydrateContent] 16.2 [FiberContent] 9.1 [SugarContent] 5.8 [ProteinContent] 16.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the salad: Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain. Arrange the watercress, blue cheese, eggs, avocados, tomatoes, lettuce and bacon in rows on a platter. Season with salt and pepper. For the dressing: In a small bowl, using a fork, mix the egg yolks into the mustard to make a paste. Whisk in the maple syrup, vinegar and Worcestershire sauce. While whisking, slowly drizzle in the oil to form a thick dressing. Add 1 tablespoon (15 ml] water to loosen it up if necessary. Whisk in the chives. Season with salt and pepper. To serve, drizzle the dressing over the salad.
[Name] Fish Tacos [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-06-29T18:49:00Z [Description] These fish tacos are a delicious combination of crispy beer-battered fish, spicy avocado lime cream and pico de gallo. 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/J7Xds8nkROWMkxkv7d3o_FNCC_chuck-hughes-fish-tacos_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Avocado", "Vegetable", "Mexican", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "3", NA, "2", "2", "1", "1", "1", "1", "1", "1", NA, "3", "1/4", "1", NA, "2 1/2", "2", NA, "1", NA, NA, NA, "2", "1", "24", "1/4", NA, "1", "2", "1", "3", "1", "1/4", NA] [RecipeIngredientParts] ["yogurt", "sour cream", "avocados", "lime", "fresh cilantro leaves", "green chili sauce", "olive oil", "tomatoes", "garlic clove", "onion", "red bell pepper", "lime, juice of", "fresh cilantro leaves", "all-purpose flour", "cornstarch", "baking powder", "beer", "eggs", "haddock fillet", "tortilla", "iceberg lettuce", "green chili sauce", "cornflour", "salt", "green chili peppers", "olive oil", "salt", "onion", "distilled white vinegar", "garlic cloves", "sugar", "fresh cilantro", "fresh ground black pepper" ] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.6 [FatContent] 33.5 [SaturatedFatContent] 5.3 [CholesterolContent] 154.4 [SodiumContent] 375.1 [CarbohydrateContent] 67.9 [FiberContent] 25.1 [SugarContent] 26.9 [ProteinContent] 34.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the avocado cream:", "Puree the yogurt, avocados, jalapeno, lime zest and juice, cilantro and hot sauce to taste in a food processor until smooth. Season with salt and pepper. Refrigerate until ready to use.", "For the pico de gallo:", "Combine the oil, tomatoes, garlic, onions, bell peppers, jalapeno, lime juice and cilantro in a bowl. Season with salt and pepper. Refrigerate until ready to use.", "For the fish:", "Combine 2 cups flour, the cornstarch, baking powder and some salt in a bowl. Quickly stir in the beer and eggs (don't worry if there are a few lumps].", "Heat the oil in a deep fryer to 350 degrees F (180 degrees C].", "Put the remaining 1 cup flour in a shallow dish. Dredge the fish lightly in the flour. Dip the fish in the beer batter to coat, and then fry until crisp and golden brown, about 1 1/2 minutes.", "Drain on paper towels and season with salt and pepper.", "For serving:", "Spread some avocado cream on a Homemade Tortilla. Top with 3 pieces of fish and some shredded lettuce. Finish with pico de gallo and Spicy Green Chili Sauce.", "Homemade Tortillas:", "Combine the flour, 1 1/2 cups water and the salt, and then knead to form the dough. Pinch off a golf-ball-size piece of dough and use your hands to flatten it into a round shape. Set the round on a piece of plastic wrap and cover with another piece of plastic. Use the back of a heavy cast-iron skillet to flatten the dough. (You can use a tortilla press if you have one.].", "Transfer the tortilla to a hot, dry skillet. Cook for about 30 seconds on each side. Remove and keep warm. Repeat with the remaining dough.", "Spicy Green Chili Sauce:", "Preheat the oven to 450 degrees F (225 degrees C].", "Put the peppers on a baking sheet. Drizzle with 2 tablespoons oil and season with salt. Roast until the skins are charred, about 30 minutes.", "Transfer the peppers to an airtight container and let cool (this will make them easier to peel]. Peel off the skins, remove the seeds and cut the peppers into chunks.", "Heat the remaining 2 tablespoons oil in a saucepan over medium-high heat. Saute the onions until fragrant, about 2 minutes. Add the roasted peppers, vinegar, coriander, garlic and sugar and cook for 1 minute. Add 2 cups (500 ml] water and lower the heat to medium-low. Cook until almost all the liquid has evaporated, about 30 minutes. Stir in the cilantro and season with salt and pepper." ]
[Name] Balsamic Chicken Wings [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H45M [PrepTime] PT0S [TotalTime] PT4H45M [DatePublished] 2017-06-29T18:56:00Z [Description] Make and share this Balsamic Chicken Wings recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/SBcCv3qMQ4KGHsgNmlAt_CCCDO402_Balsamic-Chicken-Wings_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1", "1", "2", "2", "1", NA, NA] [RecipeIngredientParts] ["chicken wings", "honey", "brown sugar", "fresh ginger", "garlic cloves", "lemon, juice and zest of", "lemon zest"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 494.4 [FatContent] 35.2 [SaturatedFatContent] 9.9 [CholesterolContent] 169.8 [SodiumContent] 161.3 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 40.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove the tips from the wings by cutting between the joints. Transfer the wings to a large resealable plastic bag. Combine the honey, brown sugar, vinegar, ginger, garlic and lemon zest and juice in a large bowl. Season with salt and pepper. Pour half the marinade into the bag with the chicken. Squeeze out most of the air and seal the bag. Shake gently to distribute the marinade. Refrigerate for at least 4 hours. Preheat the oven to 350 degrees F (180 degrees C]. Heat a large skillet over medium heat. Working in batches if necessary, sear the chicken wings, flipping once, until golden brown, about 3 minutes. Transfer the skillet to the oven and cook for about 30 minutes, flipping the wings often to prevent them from burning. Remove the skillet from the oven and add the remaining marinade. Continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly. To serve, arrange the wings on a platter and garnish with lemon zest.
[Name] Lemon Madeleines [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-29T19:01:00Z [Description] Elegant madeleines, dipped in finger-licking lemon glaze, make for an irresistible dessert. 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/YRkX2Y4TSxwFK4xDjJov_CC_chuck-hughes-lemon-madeleines-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lemon", "Citrus", "Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1", "1", "1", "1 1/2", "1", NA, "1/2", "1"] [RecipeIngredientParts] ["butter", "egg", "sugar", "lemon, juice and zest of", "vanilla extract", "all-purpose flour", "baking powder", "lemon zest", "confectioners' sugar", "lemon, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 24 madeleines [RecipeInstructions] For the madeleines: Melt the butter in a small saucepan over low heat. Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter. Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.] Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours. Preheat the oven to 425 degrees F (220 degrees]. Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C] and bake until golden brown and puffed in the center, about 10 minutes more. For the lemon glaze: Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest. Cook's Note: Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.
[Name] Banh Mi Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT1H30M [TotalTime] PT4H30M [DatePublished] 2017-06-29T19:08:00Z [Description] Make and share this Banh Mi Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9sRohzK6QLingADMxPis_CCONE106H_60716_3010.jpg" [RecipeCategory] Vietnamese [Keywords] "Asian" [RecipeIngredientQuantities] ["1/4", "1/4", NA, NA, "1", "3", "1", "1/4", "3", "1/2", "1/4", "3", "8", "8", "3", "2 -3", "2", "1", "1/2", "2 1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["Chinese five spice powder", "brown sugar", "garlic cloves", "onion", "light soy sauce", "dark soy sauce", "brown sugar", "rice vinegar", "star anise", "carrots", "daikon radishes", "granulated sugar", "rice vinegar", "garlic", "fish sauce", "mayonnaise", "sriracha sauce", "lemon juice", "rice vinegar", "flour tortillas", "corn tortilla", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.9 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 2197.9 [CarbohydrateContent] 64.6 [FiberContent] 3.4 [SugarContent] 55.6 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: Chinese mandolin.", "For the rub:", "Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.", "For the pork belly:", "Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.", "For the salad:", "Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.", "For the mayonnaise:", "Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.", "For assembly:", "Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve." ]
[Name] Pear Sorbet [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H35M [PrepTime] PT0S [TotalTime] PT4H35M [DatePublished] 2017-06-29T21:22:00Z [Description] Make and share this Pear Sorbet 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/ZrXKeMmSDSEf8gm9rxcX_CCCDO403_Pear-sorbet_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Pears", "Fruit", "Easy"] [RecipeIngredientQuantities] ["4", "1", "8", "1", NA, NA] [RecipeIngredientParts] ["sugar", "pears", "lemon, juice and zest of", "candied ginger", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.4 [FatContent] 0.6 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 71.9 [FiberContent] 14.3 [SugarContent] 45.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes. Using a slotted spoon, remove the pears from the liquid and set aside. Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly. Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour. Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total]. To serve, scoop the sorbet into bowls and garnish with candied ginger and basil. Cook's Note: You can use an ice cream maker if you have one; follow the manufacturer's instructions.
[Name] Crispy Fried Cheese Squares [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2017-06-29T21:27:00Z [Description] Melt-in-your-mouth crispy fried cheese squares are a no-nonsense appetizer that will have guests coming back for more. 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/pp90veuQSqJgbrDRjUfj_CCCDO403_crispy-fried-cheese-squares_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cheese [Keywords] ["Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1 1/2", "1 1/2", "1 1/2", "1", NA, "4", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "garlic clove", "all-purpose flour", "milk", "gruyere cheese", "parmigiano-reggiano cheese", "cayenne pepper", "eggs", "canola oil", "arugula", "lemon juice", "olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 48.4 [FatContent] 3.2 [SaturatedFatContent] 1.0 [CholesterolContent] 124.0 [SodiumContent] 47.4 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 4.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt the butter in a saucepan over medium heat. Add the garlic and stir in 1/2 cup flour. Cook, stirring constantly, for about 2 minutes. Whisk in the milk, and cook, whisking constantly, until the sauce thickens. Bring to a boil, then add the cheeses and stir until melted and smooth. Add cayenne, salt and pepper to taste. Remove from the heat and pour into a 9-inch (23-centimeter] square pan. Cover with plastic wrap. Refrigerate until firm, at least 3 hours. Remove the plastic wrap and invert the cheese mixture onto a work surface. Cut into 6 large or 12 medium squares. Put the remaining 1/2 cup flour, the eggs and breadcrumbs in 3 separate bowls. Heat the oil in a deep fryer to 350 degrees F (180 degrees C]. Dredge each cheese square in the flour, then dip in the eggs and finally coat with the breadcrumbs. Fry until golden brown, about 2 minutes. Drain on paper towels. To serve, place 1 large or 2 medium fried cheese squares on each plate. Toss the arugula with lemon juice, olive oil and salt and pepper to taste. Top the fried cheese with pickled vegetables and the arugula. Cook's Note: You can substitute any of the cheeses in this recipe with your favorites. The cheese squares can be frozen before frying to make them easier to work with.
[Name] Rack of Lamb and Merguez Sausage [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H10M [PrepTime] PT0S [TotalTime] PT5H10M [DatePublished] 2017-06-29T21:35:00Z [Description] Make and share this Rack of Lamb and Merguez Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Lamb/Sheep", "Potato", "Vegetable", "Meat"] [RecipeIngredientQuantities] ["3", "2", "1", "1", NA, NA, "2", "8", "3", "2", NA, "2", "2", NA, NA, NA, NA, "6 -8", "1", "1/2", "2", "1", "1", "1", NA, "2", "1", "1 1/4", "1/2", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "honey", "Dijon mustard", "rack of lamb", "canola oil", "sausages", "shallots", "fresh rosemary", "butter", "potato", "yukon gold potatoes", "salt", "red pepper flakes", "fresh chives", "garlic clove", "fresh parsley", "olive oil", "red bell peppers", "scotch bonnet pepper", "sugar", "cider vinegar", "fresh ginger", "salt", "lemon, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 715.1 [FatContent] 39.7 [SaturatedFatContent] 12.6 [CholesterolContent] 96.0 [SodiumContent] 882.5 [CarbohydrateContent] 57.2 [FiberContent] 17.4 [SugarContent] 13.5 [ProteinContent] 41.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the lamb marinade and sausages:", "Combine the oil, vinegar, honey and mustard in a large resealable plastic bag. Season with salt and pepper. Add the lamb to the bag and marinate in the refrigerator for at least 3 hours (or overnight].", "Preheat the oven to 350 degrees F (180 degrees C].", "Heat a heavy ovenproof skillet over high heat until hot. Meanwhile, pat the lamb dry and discard the marinade. Add the oil to the hot skillet, then brown the racks of lamb on all sides, about 3 minutes. Add the sausages, shallots and rosemary to the skillet and sprinkle with salt and pepper.", "Transfer the skillet to the oven and cook until a meat thermometer inserted into the center of the lamb registers 140 degrees F (60 degrees C], about 25 minutes. Transfer the lamb and sausages to a platter and cover with foil to keep warm and allow the juices to redistribute. Discard the shallots and rosemary and reserve the skillet.", "For the sauce:", "Add the veal stock to the skillet and bring to a simmer, stirring and scraping up any browned bits from the bottom with a wooden spoon. Let the sauce reduce for about 5 minutes or until it reaches the desired consistency. Whisk in the butter, if using, and season with salt and pepper.", "Slice the lamb between the bones and serve with the sausages, Crispy Potatoes, a ladle of the sauce and a dollop of Spicy Red Pepper Jelly.", "Crispy Potatoes:", "Heat the canola oil in a deep fryer to 250 degrees F (120 degrees C]. Line a baking sheet with paper towels. Fry the potatoes for about 2 minutes to blanch them. Transfer to the prepared baking sheet to rest for 5 minutes. Raise the oil temperature to 350 degrees F (180 degrees C]. Fry the potatoes again until golden brown, about 2 minutes. Transfer to fresh paper towels to drain.", "Transfer the potatoes to a large bowl and toss with the paprika, smoked salt, red pepper flakes, chives, garlic, parsley and a drizzle of olive oil.", "Spicy Red Pepper Jelly:", "Pulse the bell peppers and chile pepper in a food processor until finely chopped. Transfer to a saucepan and add the sugar, vinegar, ginger, salt and lemon zest and juice. Bring to a boil over high heat, then reduce the heat and simmer until it thickens, stirring occasionally, about 25 minutes. Pour the jelly into a jar. Let cool, then store in the refrigerator." ]