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[Name] Stuffed Zucchini Flowers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-06-29T21:42:00Z [Description] This recipe perfectly combines the freshness of zucchini flowers with rich ricotta cheese stuffing for an easy, yet impressive, appetizer. Recipe courtesy Chuck Hughes [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Cheese", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", NA, "8", "2", "3", "1", "12", NA, "1", "1", "1", "1 1/2", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["ricotta cheese", "fresh chives", "fresh parsley", "lemon, zest of", "anchovy fillet", "olive oil", "garlic cloves", "onion", "tomatoes", "canned tomatoes", "fresh basil", "fresh chives", "fresh parsley", "all-purpose flour", "baking powder", "salt", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.8 [FatContent] 12.8 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 95.9 [CarbohydrateContent] 90.4 [FiberContent] 46.6 [SugarContent] 40.9 [ProteinContent] 57.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the stuffing:", "Mix the ricotta, cream, chives, parsley, lemon zest and anchovy, if using. Season with salt and pepper. Using a piping bag, fill the blossoms with the stuffing. Keep in the refrigerator until ready to fry.", "For the marinara sauce:", "Heat the oil in a saucepan over medium heat. Saute the garlic and onions until the onions are translucent, about 5 minutes. Add the tomatoes and season with salt and pepper. Simmer for about 30 minutes. Using a hand mixer, blend until the sauce is a coarse puree. Stir in the basil, chives and parsley.", "For the vodka batter:", "Mix 1 cup/250 ml flour with the baking powder in a large bowl. Add the club soda and vodka and stir until smooth.", "Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C].", "Dredge the stuffed zucchini blossoms in the remaining 1/2 cup/125ml flour, then coat with the batter. Fry until golden. Transfer to paper towels to drain. Season with salt and pepper.", "Serve the fried blossoms hot with the marinara sauce.", "Cook's Note:", "If you don't have zucchini blossoms, you can stuff mini bell peppers, tomatoes or mushrooms." ]
[Name] Apple Turnover [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-06-29T21:51:00Z [Description] You can never go wrong with tender apple turnovers topped with delectable sheep's cheese. 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/KXqZ1HYYSieFOk99PGKb_CCCDO404_apple-turnover-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cheese", "Apple", "Fruit", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1/2", "6", "1", NA, "2", "2", NA] [RecipeIngredientParts] ["butter", "brown sugar", "cinnamon", "apples", "puff pastry", "all-purpose flour", "eggs", "confectioners' sugar", "yogurt", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.7 [FatContent] 2.8 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 38.2 [CarbohydrateContent] 37.9 [FiberContent] 6.5 [SugarContent] 28.5 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the apple filling:", "Melt the butter in a saucepan over medium heat. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. Transfer to a bowl and let cool, then keep in the refrigerator.", "Preheat the oven to 400 degrees F (200 degrees C].", "For the turnover:", "Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm] thickness on a lightly floured surface. Transfer to a large baking sheet lined with parchment paper. Spoon the apple filling over half the pastry, leaving a border around the edge. Beat the eggs with 1 teaspoon water for the egg wash. Brush the edges of the pastry lightly with some of the egg wash. Fold the pastry over the filling to form a triangle. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Brush the top with the egg wash.", "Bake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes.", "Sprinkle the turnover with the confectioners' sugar. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. This will give the turnover a browned crust. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly.", "To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream." ]
[Name] Pulled Pork and Kimchi Sandwich [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT13H40M [PrepTime] PT0S [TotalTime] PT13H40M [DatePublished] 2017-06-29T22:02:00Z [Description] These tender smoked pulled pork and kimchi sandwich, served with a sweet and tangy glaze, will make everyone's mouth water. 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/B2VdHuIHQ9a7VwW3uWp2_FNCC_chuck-hughes-pork-kimchi-sandwich_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat"] [RecipeIngredientQuantities] ["5", "1", "1", "1", "1/2", "1/2", "2", "1", NA, "2", NA, "8", "1/4", "1", "1/4", "2", "1/2", "3", NA, "1", "1", "1/4", "1/4", "2", "5", "2 -3"] [RecipeIngredientParts] ["brown sugar", "molasses", "soy sauce", "rice vinegar", "fresh ginger", "garlic clove", "mozzarella cheese", "salt", "napa cabbage", "all-purpose flour", "sugar", "garlic cloves", "fresh ginger", "lemongrass", "onion", "fresh chives", "fish sauce", "soy sauce", "scallions", "cucumbers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1382.6 [FatContent] 102.2 [SaturatedFatContent] 35.5 [CholesterolContent] 402.6 [SodiumContent] 464.5 [CarbohydrateContent] 10.4 [FiberContent] 1.8 [SugarContent] 4.2 [ProteinContent] 99.3 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Special equipment: A smoker; whiskey, hickory or applewood chips. Soak the wood chips in water for 30 minutes, then transfer to the smoker. Smoke the pork for 2 hours according to the manufacturer's instructions. Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined. Preheat the oven to 300 degrees F (150 degrees C]. Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes. Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads]. Set aside. Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes. Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press. Cook's Note: If you don't have a smoker, you can skip that step or smoke the pork in a covered grill. Chuck's Kimchi: Dissolve the salt in 12 cups (3 liters] cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry. Bring 1 1/2 cups (375ml] water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside. Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat it fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters].
[Name] Gin and Tonic With Cucumbers and Lemongrass [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-06-29T22:05:00Z [Description] Make and share this Gin and Tonic With Cucumbers and Lemongrass 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/KU9EPvJuQ5UbrMvStywr_CCCDO405_Gin-and-Tonic-with-Cucumbers-and-Lemongrass-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Lime", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", NA, "8", "20", "2"] [RecipeIngredientParts] ["mint sprigs", "limes", "cucumber", "tonic water", "lemongrass"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 20.3 [CarbohydrateContent] 18.8 [FiberContent] 1.3 [SugarContent] 14.3 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 4 cocktails [RecipeInstructions] Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly. Fill the glasses with ice. Add the gin, and top off with tonic water. Garnish with a stick of lemongrass.
[Name] Kimchi Crab Spring Rolls [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H [PrepTime] PT0S [TotalTime] PT5H [DatePublished] 2017-06-29T22:12:00Z [Description] Don't be intimidated by the title! These kimchi crab spring rolls are delicious and easy to make. 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/Q6dkiz7ETTGR3NRPCi3V_CCCDO405_kimchi-crab-spring-rolls-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Crab", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "2", "1", "1", "3", NA, NA, "1", "12", "2", "1", "1", "1 1/2", "1", NA, "1/4", "1", "1/4", "2", "1/2", "3", NA, "1", "1", "1/4", "1/4", "2", "5", "2 -3"] [RecipeIngredientParts] ["sugar", "rice vinegar", "fish sauce", "fresh ginger", "soy sauce", "garlic clove", "lime, juice of", "eggs", "canola oil", "scallions", "carrot", "celery rib", "fresh cilantro", "canola oil", "salt", "napa cabbage", "all-purpose flour", "sugar", "garlic cloves", "fresh ginger", "lemongrass", "onion", "fresh chives", "fish sauce", "soy sauce", "scallions", "cucumbers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.2 [FatContent] 3.1 [SaturatedFatContent] 0.9 [CholesterolContent] 110.5 [SodiumContent] 757.8 [CarbohydrateContent] 19.2 [FiberContent] 2.2 [SugarContent] 4.0 [ProteinContent] 11.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the dipping sauce:", "Combine 1/2 cup (125ml] water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.", "For the thin omelet:", "Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.", "Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.", "For the spring rolls:", "Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock].", "Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.", "Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.", "Heat the canola oil in a deep fryer to 375 degrees F.", "Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain.", "Serve the spring rolls with the dipping sauce.", "Chuck's Kimchi:", "Dissolve the salt in 12 cups (3 liters] cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.", "Bring 1 1/2 cups (375ml] water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.", "Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters]." ]
[Name] French Family Goulash [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-06-29T22:30:00Z [Description] Make and share this French Family Goulash 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/1136781/DaUj5cHSLGJUDwiRSGQ4_Goulash.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/49/0n4RphMRbacaTMSV4Sbg_Goulash%202.png"] [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", "1", "1", "2 1/2", "1/16"] [RecipeIngredientParts] ["ground beef", "tomato juice", "garlic powder", "onion powder", "macaroni", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.9 [FatContent] 18.1 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 569.9 [CarbohydrateContent] 57.8 [FiberContent] 3.0 [SugarContent] 8.3 [ProteinContent] 31.2 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Boil the noodles 2-3 minutes less than stated on the cooking directions on the package. Drain. Brown ground beef and drain the grease. Combine the beef, noodles, tomato juice, garlic powder, onion powder and Accent. Boil on high heat until the liquid thickens and is not so runny. Serve hot. I also serve with dried chopped / minced onions on top for an extra crunch and flavor.
[Name] Roasted Suckling Pig With Mushroom Stew [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H55M [PrepTime] PT0S [TotalTime] PT3H55M [DatePublished] 2017-06-29T22:35:00Z [Description] This glazed and golden roasted suckling pig is juicy, delicious and truly a feast for all your senses. 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/u8FsDqenTzG8c6f59wGk_CCCDO406_Roast-Suckling-Pig_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Stew [Keywords] ["Pork", "Vegetable", "Meat", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "6", "4", "4", "1/4", NA, "4", "2", "1", "3", NA, NA, "2", NA, "1", "2", "2", "2", NA, "1", NA] [RecipeIngredientParts] ["sea salt", "peppercorn", "fresh rosemary", "garlic cloves", "fresh thyme", "olive oil", "shallots", "garlic", "rapini", "butter", "mushroom", "dried mushrooms", "olive oil", "shallot", "button mushrooms", "garlic cloves", "ketchup", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 56.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.6 [CarbohydrateContent] 12.5 [FiberContent] 1.2 [SugarContent] 0.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F (220 degrees C]. For the roasted pig: Mash together the salt, peppercorns, rosemary, garlic and thyme with a mortar and pestle or in a food processor. Slowly add the olive oil to make a paste. Score the skin of the pig and rub with the herb mixture, making sure to get inside the skin. Place the pieces of meat in a large roasting pan. Add the shallots, garlic heads and 2 cups (500ml] water to the pan. Cover with foil. Roast for about 2 1/2 hours. Remove the foil during the last 30 minutes of cooking and baste often with the pan drippings until the skin is crispy and golden brown. For the rapini: Saute the rapini in butter and season with salt and pepper. Keep warm. Serve the roasted pig with a ladle of Mushroom Stew and the rapini. Mushroom Stew: Place the dried mushrooms in a bowl and cover with water. Let soak for about 15 minutes. Heat some oil in a cast-iron casserole over medium heat. Add the shallots and saute until softened, about 5 minutes. Add the button mushrooms and cook until browned, about 5 minutes. Add the garlic, and then the ketchup, and continue cooking for a few minutes. Strain the rehydrated mushrooms and reserve the soaking liquid. Give the mushrooms a quick chop and add to the pan. Cook for 5 minutes. Add the reserved soaking liquid and season with salt and pepper. Cook until the sauce has thickened, about 20 minutes. To serve, sprinkle with parsley and garnish with pecorino. Cook's Note: Ask your butcher to cut the suckling pig for you.
[Name] Molten Caramel Cakes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-06-29T23:00:00Z [Description] These molten caramel cakes are impressive single-size desserts, oozing with rich molten white chocolate. 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/COWOG0z3ReWqaEeut7pu_CCCDO406_Molten-Caramel-Cakes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Sweet", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "4", "1/4", "1", NA] [RecipeIngredientParts] ["white chocolate", "butter", "eggs", "sugar", "all-purpose flour", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.8 [FatContent] 2.4 [SaturatedFatContent] 0.8 [CholesterolContent] 93.0 [SodiumContent] 35.5 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 3.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.", "Preheat the oven to 425 degrees F (220 degrees C].", "Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.", "Divide the batter among 6 ramekins.", "Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve." ]
[Name] Potato Latkes With Roasted Tomatoes, Zucchini and Fried Eggs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H35M [PrepTime] PT0S [TotalTime] PT2H35M [DatePublished] 2017-06-29T23:06:00Z [Description] These delicious potato latkes are golden and crispy on the outside and soft and tender on the inside. They're garnished with perfectly roasted tomatoes, zucchini, ricotta cheese and fried eggs. 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/KLy6kRT4TaW8bfYk6bbO_CCCDO406_Potato-Latkes-with-Roasted-Tomatoes-Zucchini-and-Fried-Eggs_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Hanukkah", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "3", "1", "12", "3", "3", "1", "2", "1", "4", NA, "2", "2", "1", NA, "2", "1", "1", "4 -6", "1", "1/2", "2", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "carrots", "celery ribs", "onion", "ketchup", "peppercorn", "tomatoes", "garlic", "fresh basil", "fresh parsley", "cherry tomatoes", "olive oil", "fresh thyme sprigs", "olive oil", "zucchini", "shallot", "butter", "fresh chives", "fresh parsley", "yukon gold potatoes", "onion", "fresh chives", "eggs", "cayenne", "olive oil", "ricotta cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.6 [FatContent] 7.0 [SaturatedFatContent] 1.6 [CholesterolContent] 62.0 [SodiumContent] 117.3 [CarbohydrateContent] 76.3 [FiberContent] 23.2 [SugarContent] 25.4 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the tomato stock: Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain. For the roasted tomatoes: Preheat the oven to 350 degrees F (180 degrees C]. Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool. For the zucchini: Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml] tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley. For the latkes: Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties. Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes. Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.
[Name] Filipino Chicken Chayote [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-06-29T23:08:00Z [Description] This is a wonderful chicken ginger soup that is served with rice. This is a traditional filipino dish in my house. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/53/0OuK1EySPinlM3782rLS_tinola%203.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/53/OUoCfpuVRH2iguEn7DhD_tinola%201.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/47kXryrqSF8mZNDSxiAx_tinola.png"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "4", "1", "3 -4", "1", "1/16", "1"] [RecipeIngredientParts] ["chicken breasts", "chicken broth", "ginger", "garlic", "chayotes", "salt", "Accent seasoning", "bok choy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.2 [FatContent] 22.9 [SaturatedFatContent] 6.6 [CholesterolContent] 145.3 [SodiumContent] 1487.2 [CarbohydrateContent] 12.6 [FiberContent] 3.5 [SugarContent] 3.6 [ProteinContent] 54.4 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] In a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and Accent. Bring to a boil and then simmer for 45 - 50 minutes. Add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy. Stir in the bok choy if using. Serve hot or on top of cooked jasmine rice. CROCK POT METHOD: Add the cut up chicken, chicken broth, ginger, garlic, salt and Accent to the crockpot. Cook on low for 6 hours or high for 3 hours. Add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender. Serve hot or on top of cooked jasmine rice.
[Name] Root Vegetable Risotto With Carrot Butter [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H10M [PrepTime] PT0S [TotalTime] PT3H10M [DatePublished] 2017-06-29T23:13:00Z [Description] Even meat lovers will love this mouth-watering vegetarian dish made with roasted mushrooms, root vegetable risotto and carrot butter. 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/BjNUya2HQTuSSSMAv7SL_CCCDO407_Root-Vegetable-Risotto-with-Carrot-Butter_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8 -10", "1", "1", NA, "4", "3", "2", "2", "2", "2", "2", "1/4", "1", "1/4", "1/4", NA, "3", "12 -16", "1", NA, "2", "6", "4", "2", "2", "2", "1", "1/4", "1"] [RecipeIngredientParts] ["carrots", "cornstarch", "butter", "olive oil", "celeriac", "parsnips", "salsify", "shallots", "butter", "parmigiano-reggiano cheese", "fresh chives", "fresh parsley", "olive oil", "mushrooms", "herbs", "olive oil", "carrots", "celery ribs", "garlic", "onions", "leek", "ketchup", "whole black peppercorn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.6 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 212.3 [CarbohydrateContent] 45.8 [FiberContent] 9.9 [SugarContent] 16.6 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the carrot butter:", "Juice the carrots using a juicer (you should have 4 cups/1liter]. If you don't have a juicer you can use store-bought carrot juice.", "Bring the carrot juice to a simmer in a small saucepan. Cook over low heat until reduced to 1 cup (250 ml], about 45 minutes. Add the diluted cornstarch. Slowly add the melted butter, using a hand mixer or whisk to incorporate it. Season with salt and pepper.", "For the risotto:", "Heat the vegetable stock in a saucepan.", "In a large skillet, heat the oil and saute the celeriac, parsley roots, parsnips, salsify and shallots. Add vegetable stock, one ladle at a time, stirring constantly with a wooden spoon and cooking until almost all the liquid has been absorbed before adding more. Continue cooking and adding stock until the vegetables are cooked but still al dente, about 25 minutes. Stir in the butter, Parmigiano-Reggiano, chives and parsley. Season with salt and pepper. Keep warm.", "Preheat the oven to 400 degrees F (200 degrees C].", "For the mushrooms:", "Heat the oil in a skillet over medium-high heat. Saute the mushrooms until golden brown. Season with steak spice. Transfer the skillet to the oven and roast the mushrooms for 5 minutes.", "To serve, divide the vegetable risotto among dishes and top with the mushrooms. Drizzle with carrot butter and garnish with micro herbs.", "Vegetable Stock:", "Heat the oil in a large stockpot over medium heat. Lower the heat and add the carrots, celery, garlic, onions, parsley roots and leeks. Cook until the vegetables are slightly colored, about 5 minutes. Stir in the ketchup, peppercorns, celery leaves and parsley leaves. Add enough water to cover. Bring to a boil, then lower the heat and simmer for 30 to 45 minutes (it's important not to cook it for too long]. Strain, cool and refrigerate until ready to use." ]
[Name] Laughing Bird Shrimp With Black Garlic Salsa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-06-29T23:19:00Z [Description] Make and share this Laughing Bird Shrimp With Black Garlic Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/KqG9YxZoTSqoZkbiOwQW_CCCDO407_Laughing-Bird-Shrimp-with-Black-Garlic-Salsa_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "1", "1", "1", NA, "1", "1", NA, "2", "1", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "tomatoes", "garlic", "cucumber", "onion", "lime", "olive oil", "shrimp", "avocados", "lime, juice of", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.2 [FatContent] 15.2 [SaturatedFatContent] 2.2 [CholesterolContent] 1.9 [SodiumContent] 28.5 [CarbohydrateContent] 30.3 [FiberContent] 9.9 [SugarContent] 6.4 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the salsa: Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator. For the shrimp: Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper. To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar. Cook's Note: Laughing Bird shrimp have a sweet flavor. If you can't find them or prefer to use other shrimp, go for it. Also, feel free to skip the caviar - it's not for everyone, or for every day, but it definitely is tasty!
[Name] White Sangria [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-06-29T23:24:00Z [Description] This white sangria with a refreshing citrus rim is an amazing twist on a Spanish classic. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/IJX7GdsTX6MIB1rqOwbg_CCCDO407_White-Sangria_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Fruit", "Spanish", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "1", "1/2", "1 -2", "1", "1"] [RecipeIngredientParts] ["lemons, zest of", "oranges, zest of", "raspberries", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 6.2 [FiberContent] 0.6 [SugarContent] 5.4 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 150 degrees F (65 degrees C].", "Spread the lemon and orange zest on a baking sheet lined with parchment paper. Let dry in the oven, about 1 hour.", "Using a spice grinder, reduce the zest to a fine powder. Set aside.", "Mix the port, raspberries, orange liqueur and peaches in a big mason jar. Keep in the refrigerator until ready to serve.", "Rim tall serving glasses with the zest powder. Pour the sangria into the glasses, filling them one-third of the way full. Add the frozen grapes and top with the sparkling wine." ]
[Name] White Chocolate Pavlova [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H10M [PrepTime] PT0S [TotalTime] PT5H10M [DatePublished] 2017-06-29T23:32:00Z [Description] This decadent white chocolate pavlova topped with ground cherry compote is a perfect way to amaze your guests after a delicious meal. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/k2SImXDBTEiLNMPQcXgI_CCCDO407_White-Chocolate-Pavlova_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Cherries", "Fruit", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3", "1/2", "1", "1", "2", "4", "1/4", "2"] [RecipeIngredientParts] ["sugar", "cherries", "sugar", "lemon, juice and zest of", "orange, juice and zest of", "sugar", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.0 [FatContent] 2.1 [SaturatedFatContent] 0.7 [CholesterolContent] 83.0 [SodiumContent] 31.5 [CarbohydrateContent] 4.4 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 3.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Position an oven rack in the center of the oven and preheat to 170 degrees F (80 degrees C]. Line a baking sheet with parchment paper. For the meringues: Beat the egg whites with an electric mixer fitted with the whisk attachment on medium-high speed until they hold soft peaks. Start adding the sugar, 1 tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved, so keep beating until it feels smooth between your fingers. Gently spread the meringue into 8 small rounds on the parchment paper, smoothing the edges and making sure the edges are slightly higher than the center. (You want a slight well in the center of the meringues to place the cream and compote.]. Bake until the outside of the meringues is dry, about 3 hours. (The outside of the meringue will feel firm to the touch if gently pressed, but as it cools you will get a little cracking and it will have a marshmallow texture.] Let cool. For the ground cherry compote: Combine the cherries, sugar, and citrus zests and juice in a saucepan. Simmer until the cherries are translucent and the liquid is syrupy, about 25 minutes. Transfer to a bowl and let cool. For the white chocolate cream: Bring the cream just to a simmer in a saucepan. Whisk together the egg yolks and sugar in a bowl. Slowly pour in the hot cream, whisking constantly, than return the mixture to the saucepan. Cook over medium heat until thickened, about 2 minutes, stirring constantly. Put the chopped chocolate in a large bowl. Pour the hot cream mixture through a strainer over the chocolate. Stir until the chocolate is melted. Refrigerate for 1 hour. Beat the white chocolate mixture with a mixer until pale and thick. To serve, place each meringue on a serving plate. Fill the centers with a dollop of white chocolate cream and top with the cherry compote. Cook's Notes: The cooled meringues can be stored in an airtight container in a cool, dry place for a few days. The cherry compote can be served on pancakes, waffles, or ice cream. The white chocolate cream can also be used to frost a cake.
[Name] Filipino Singang (Sour Soup) [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-06-29T23:35:00Z [Description] Make and share this Filipino Singang (Sour Soup) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/uA1EPleIQmy595duPNiS_Sinigang.png" [RecipeCategory] Chicken [Keywords] ["Poultry", "Greens", "Vegetable", "Meat", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1", "1", "1/16"] [RecipeIngredientParts] ["water", "onion", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.0 [FatContent] 12.7 [SaturatedFatContent] 4.6 [CholesterolContent] 46.0 [SodiumContent] 34.6 [CarbohydrateContent] 3.5 [FiberContent] 0.6 [SugarContent] 1.6 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] In a large soup pot add the water, pork, onions, jalapeno and seasoning mix, stir well. Bring to a boil and then simmer for 45 minutes. Add mustard greens if using. Serve hot over cooked jasmine rice. CROCK POT METHOD: Add the water, pork, onions, jalapeno and seasoning mix to crock pot, stir well. Cook on low for 6-8 hours or high 3-4 hours. Serve hot over cooked jasmine rice.
[Name] Seafood Stew With Garlic Rouille Croutons [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H15M [PrepTime] PT0S [TotalTime] PT4H15M [DatePublished] 2017-06-29T23:39:00Z [Description] Seafood stew with garlic rouille croutons is the perfect seafood lover's delight. 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/mU0epCQGQAqDDwiI30kO_CCCDO408_Seafood-Stew-with-Garlic-Rouille-Croutons_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Stew [Keywords] "Vegetable" [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "3", "3", "3", NA, NA, "1", "1", NA, "2", "2", "12", "4", NA, "1", "6 -8", "3", "1/2", "1", "1", NA, "1", "8", "8", NA, NA, NA, "4 -6", NA] [RecipeIngredientParts] ["olive oil", "carrot", "celery rib", "fennel bulb", "garlic", "leek", "onion", "ketchup", "fresh rosemary", "fresh thyme", "lobster", "peppercorn", "butter", "olive oil", "leeks", "shiitake mushrooms", "red bell peppers", "garlic cloves", "red chili pepper", "olive oil", "clam", "mussels", "lobster", "olive oil", "sea scallops", "fresh chervil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.8 [FatContent] 5.5 [SaturatedFatContent] 1.2 [CholesterolContent] 77.2 [SodiumContent] 909.0 [CarbohydrateContent] 95.8 [FiberContent] 11.9 [SugarContent] 15.2 [ProteinContent] 29.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the seafood stock:", "Heat the oil in a stockpot over medium heat. Add the carrots, celery, fennel, garlic, leeks and onions and saute for about 5 minutes. Add the ketchup, rosemary, thyme, and the crab and lobster shells and stir. Add the peppercorns and 16 cups (4 liters] water. Bring to a boil, then lower the heat and simmer for 2 hours. Strain the stock into a smaller saucepan. Simmer over medium heat until reduced by two-thirds, about 45 minutes. Stir in the butter and season with salt and pepper.", "For the roasted leeks and mushrooms:", "Heat the oil in a saucepan over medium heat. Add the leeks and saute until golden brown, about 10 minutes. Add the mushrooms and cook until browned, about 5 minutes more. Add the roasted peppers (along with any of their juices] and a ladle of seafood stock. Season with salt and pepper. Keep warm.", "For the rouille croutons:", "Soak 2 thick slices bread in the seafood stock. Squeeze out the liquid and add the bread to the food processor along with the garlic, chile and egg yolk. Buzz it up. Slowly add the olive oil while processing until a smooth paste forms. Add a little of the seafood stock if the rouille begins to split. Season with salt and pepper. Toast the remaining 4 to 6 slices bread (one for each serving] in a pan with olive oil over medium-high heat. Set aside.", "For the seafood stew:", "Return the seafood stock to a simmer and add the clams. Cook until they start to open, about 5 minutes. Add the mussels and cook until they open, another 2 minutes. Add the shrimp and lobster meat and simmer for 2 minutes. Before serving, add the peas to the leeks-mushroom mixture to warm them up. Spread the rouille on the toasted bread. Divide the leek-mushroom mixture among bowls, top with the crab meat, and then the seafood stew. Drizzle with olive oil. Garnish with a live scallop on the shell and sprinkle with chervil. Serve the rouille croutons on the side.", "Disclaimer:", "Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method." ]
[Name] Clementine Profiteroles With Chocolate Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT8H15M [PrepTime] PT0S [TotalTime] PT8H15M [DatePublished] 2017-06-29T23:48:00Z [Description] These clementine profiteroles are a heavenly dessert that will wow your guests. 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/33186/6R9Q5pjJR8bKJCy8VYLe_CCCDO408_Clementine-Profiteroles-with-Chocolate-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Fruit", "Sweet"] [RecipeIngredientQuantities] ["12", "2", "1", "1", "1/2", "1", "1", "5", "1/4", "1/4", "2", "1", "1", "8", "1", "2", "1", "1"] [RecipeIngredientParts] ["clementines", "sugar", "lemon, juice and zest of", "milk", "butter", "granulated sugar", "salt", "eggs", "roasted pistachios", "brown sugar", "sugar", "vanilla bean", "dark chocolate", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.7 [FatContent] 14.7 [SaturatedFatContent] 6.4 [CholesterolContent] 376.3 [SodiumContent] 73.3 [CarbohydrateContent] 22.3 [FiberContent] 4.2 [SugarContent] 14.2 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the clementine marmalade: Put the clementines (with the skin on] in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 30 minutes. Drain and let cool. Thinly slice the clementines and remove any seeds. Return to the pot along with the sugar and the lemon zest and juice. Simmer over low heat until the peels are translucent and candied, about 1 hour. For the pastry puffs: Combine the milk, butter, granulated sugar and salt in a heavy saucepan over medium-high heat. Bring to a boil. Remove from the heat and quickly add the flour, stirring with a wooden spoon. Return to the heat and cook, stirring constantly, until the dough pulls away from the sides of the saucepan and forms a thick, smooth ball, 1 to 2 minutes. Remove from the heat. Beat in 4 eggs, one at a time, with the wooden spoon until smooth and thick. When you put a small amount of dough between two fingers and pull your fingers apart, two peaks should form on the dough. Preheat the oven to 425 degrees F (220 degrees C]. Line a baking sheet with parchment paper. Transfer the dough to a piping bag. Pipe mounds on the prepared baking sheet, spacing them about 2 inches apart. Beat the remaining egg with a bit of water for the egg wash, and use a pastry brush to gently brush it over the tops of the dough. Gently flatten any peaks on top of the mounds. Sprinkle with the crushed pistachios and brown sugar. Bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C] and bake until the pastry puffs are golden and dry inside, 15 minutes more. Turn the oven off. Prop the oven door open so that it is slightly ajar, and let the pastry dry in the oven for 15 minutes. Remove from the oven and let cool on a wire rack. For the custard cream: Whisk together the cream and 1/2 cup sugar in a saucepan. Add the scraped vanilla and bean. Bring to a boil, stirring to dissolve the sugar, and remove from the heat. Beat the egg yolks and remaining 1/2 cup sugar until thick enough to hold a ribbon on the surface when you lift up the whisk. Slowly beat in the hot cream mixture. Return the mixture to the saucepan and cook, stirring constantly, until it coats the back of a wooden spoon, about 5 minutes. Strain into a bowl and press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate until cold, about 1 hour. Stir 1 cup (250 ml] clementine marmalade and the whole pistachios into the cold custard. Cover with plastic wrap and freeze until firm, about 4 hours. For the chocolate sauce: Bring the cream just to a simmer in a small saucepan over medium heat. Add the chocolate, melt it and stir with a wooden spoon until smooth. Keep warm. To serve, split the pastry puffs in half, fill the bottom half with a scoop of the frozen custard and replace the top. Place on a plate and drizzle with warm chocolate sauce. Sprinkle with pistachios. Serve immediately. Cook's Notes: The pastry puffs can be frozen. Thaw them and then reheat in a 350 degree F (180 degree C] oven for 5 to 10 minutes, or until crisp. Cool before filling. Choux pastry rises due to the egg content and steam. Therefore, it is essential that the oven is hot when you add the pastry puffs. Without this initial burst of steam they will not rise properly or dry out; they will stay flat and become soggy.
[Name] Beef Tartare [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-06-29T23:52:00Z [Description] This perfectly seasoned tender beef tartare is garnished with crispy parsnips. 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/MmJehBOQQgWnm23jUwTI_CCCDO408_Beef-Tartare_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Vegetable [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "3", "1", "2", "1", "1", "1", NA, NA, NA, "6", NA, NA] [RecipeIngredientParts] ["beef tenderloin", "parmigiano-reggiano cheese", "olive oil", "Dijon mustard", "shallots", "celery leaves", "fresh chives", "fresh parsley", "green chili sauce", "canola oil", "parsnips", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.9 [FatContent] 14.9 [SaturatedFatContent] 6.0 [CholesterolContent] 69.7 [SodiumContent] 43.0 [CarbohydrateContent] 1.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 16.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the beef tartare: Fill a large bowl with ice and place a smaller bowl over the ice. Finely dice the beef and place it in the bowl over the ice. (This will help to keep the meat fresh.] In another large bowl, combine the cheese, olives, oil, mustard, shallots, celery leaves, chives and parsley. Add the beef and stir gently to combine. Season with hot sauce, salt and pepper. For the crispy parsnips: Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C]. Fry the parsnips until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain. Season with smoked salt and pepper. To serve, divide the beef tartare among plates and garnish with the crispy parsnips. Disclaimer: Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
[Name] Garlic Bread [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-06-29T23:52:00Z [Description] Make and share this Garlic Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/YoJOe1hWTDGCtYUbLiGn_toast.jpg" [RecipeCategory] Breads [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["butter", "garlic powder", "dried parsley"] [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] 1.0 [RecipeYield] 1 slice [RecipeInstructions] Preheat oven to 400 degrees. Butter bread. Sprinkle garlic powder evenly over the butter. Sprinkle parsley on garlic butter. Cook for 3-5 minutes, until bottoms are brown.
[Name] Filipino Kamatis [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-30T00:07:00Z [Description] Make and share this Filipino Kamatis 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/1136781/EvRDS3qZQF6Y2OrERyvO_Screenshot%20at%20Jun%2029%2020-01-16.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/63/YOjWKoNOQ86PikacWDQq_Screenshot%20at%20Jun%2029%2020-01-01.png"] [RecipeCategory] Filipino [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1/16"] [RecipeIngredientParts] ["tomatoes", "onion", "garlic powder", "salt", "pepper", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 295.8 [CarbohydrateContent] 4.4 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Mix all ingredients well. Marinate in refrigerator for a minimum of 2 hours before serving.
[Name] Three-Bean Baked Beans [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-06-30T05:25:00Z [Description] I've been serving these baked beans for over 20 years at family picnics and barbecues, and never have any left over! Original recipe from The Passion of Barbecue by the Kansas City Barbeque Society - a cookbook I gave to my husband for Christmas when we'd only been married a few years. I've made changes over the years to suit our taste. Feel free to substitute ground beef for the pork sausage if you like. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/2", "1/2", "1/4", "1/4", "2", "1", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["bacon", "breakfast sausage", "sweet onion", "brown sugar", "granulated sugar", "ketchup", "barbecue sauce", "yellow mustard", "molasses", "chili powder", "black pepper", "butter beans", "kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.0 [FatContent] 17.0 [SaturatedFatContent] 5.6 [CholesterolContent] 42.0 [SodiumContent] 1321.2 [CarbohydrateContent] 74.9 [FiberContent] 12.3 [SugarContent] 32.8 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown bacon. Set aside to drain on paper towels. Chop bacon once it has cooled. Crumble and brown the sausage in bacon grease. When brown, use slotted spoon to remove from pan and drain sausage on paper towels. Drain pan of grease, leaving 1 Tablespoon of fat. Add onion to the pan and cook until slightly brown and soft. Transfer meats and onion to a large bowl and add all other ingredients. Add reserved Pork & Bean sauce to achieve desired consistency; often 1/2 half of the reserved sauce is about right. Bake at 350 degrees for 1 hour.
[Name] Celestial Chocolate Chunk Bread Pudding [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-06-30T15:24:00Z [Description] Make and share this Celestial Chocolate Chunk Bread Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/65/aWOPWlqTSKyVd5ojLcN8_US0101H_celestial-chocolate-chunk_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "1", "5", "1", "1", "5", "2"] [RecipeIngredientParts] ["brown sugar", "eggs", "vanilla extract", "salt", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.8 [FatContent] 18.6 [SaturatedFatContent] 10.6 [CholesterolContent] 111.4 [SodiumContent] 118.0 [CarbohydrateContent] 57.1 [FiberContent] 3.0 [SugarContent] 45.4 [ProteinContent] 9.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world].", "Preheat the oven to 325 degrees F.", "In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions].", "In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.", "Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.] Eat with good health." ]
[Name] Rainbow Sangria [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-06-30T16:06:00Z [Description] Make and share this Rainbow Sangria 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/53/23/66/xvR5PiUATHD3ONakOXIA_Sangria1_4x3.jpg" [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2", "3", "3", "1", "1"] [RecipeIngredientParts] ["white wine", "brandy", "triple sec", "oranges", "lemons", "kiwi", "blueberries", "red grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 8.7 [CarbohydrateContent] 24.2 [FiberContent] 3.7 [SugarContent] 15.4 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the sangria base ingredients in a pitcher and chill until very cold. To serve, layer the fruits in the prescribed order. Gently fill with sangria and serve. TIP: Fruit quantities will vary depending on the glass, so do not take as gospel.
[Name] Rainbow Sherbet Punch [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-06-30T16:10:00Z [Description] Make and share this Rainbow Sherbet Punch 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/53/23/67/Ty7zUvST0cx1djTgMkrg_RainbowSherbet3_4x3.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2"] [RecipeIngredientParts] ["ginger ale", "cranberry juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.5 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 1.5 [SodiumContent] 78.1 [CarbohydrateContent] 64.3 [FiberContent] 2.0 [SugarContent] 53.8 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small pitcher, stir together the ginger ale, cranberry juice, and pineapple juice. Keep cold. In a chilled punch bowl, scoop the rainbow sherbet out in balls in separate colors. Just before serving, pour the chilled punch carefully over the balls of sherbet.
[Name] Frozen Unicorn Hot Chocolate [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-06-30T16:14:00Z [Description] Make and share this Frozen Unicorn Hot Chocolate 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/53/23/68/C6G0hDH9RsaRh2A1uHb6_UnicornHotChocolate2_4x3.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3/4", "1", "2", "3", "1/2", "1"] [RecipeIngredientParts] ["white chocolate", "milk", "strawberry", "heavy cream", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 844.0 [FatContent] 52.9 [SaturatedFatContent] 32.3 [CholesterolContent] 112.2 [SodiumContent] 161.5 [CarbohydrateContent] 86.5 [FiberContent] 1.9 [SugarContent] 72.2 [ProteinContent] 9.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["In a small sauce pot, add the chocolate and melt over low heat. Once melted, stir in the milk and whisk to combine completely. Pour into blender and add strawberries and ice. Blend until completely smooth.", "To make the whipped cream, place the blueberry preserves in a chilled bowl and whisk in a few tablespoons of the milk to loosen. Add the remaining cream, confectioners sugar, and beat until a medium peak.", "Top the frozen hot chocolate with the blueberry whipped cream and garnish with sprinkles and unicorn horn." ]
[Name] Animal Cracker Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-06-30T16:21:00Z [Description] Make and share this Animal Cracker Ice Cream Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/69/kEyGLNqpRcOWJBFDc6OP_IceCreamCake3_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/69/QKpLZjacRHu6kGP27uEk_IceCream4_4x3.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", NA, "3", "1", "2", "2", "1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["ice cream", "butter", "confectioners' sugar", "heavy cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.4 [FatContent] 39.9 [SaturatedFatContent] 22.9 [CholesterolContent] 99.3 [SodiumContent] 583.6 [CarbohydrateContent] 116.8 [FiberContent] 0.6 [SugarContent] 104.3 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven according package instructions.", "Prepare the cake mix as per package instructions. Divide the mix, putting roughly 1/3rd of the mix in another bowl. Into the smaller amount, add pink food dye and mix in until desired color. Divide the white batter into two greased and parchment bottomed 8-inch cake pans. Drop the pink batter into the white batter in small spoonfuls and then marble the pink into the white using a skewer or butter knife. Bake cakes, cooking until a toothpick comes out clean. Cool.", "Remove the cakes from the pan, leaving the parchment round on the bottom of one of the cakes, and level off the tops of both cakes. Place the parchment bottomed cake back into the pan and spread the softened ice cream into an even layer. Invert the second cake, so that the bottom is the top of the cake, and place on top. Place in freezer for 4-6 hours, until ice cream is frozen.", "In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, and then add the cream and vanilla. Beat until completely smooth.", "Remove the cake from the freezer gently run a knife or spatula around the ice cream and remove to a cake round. On a lazy susan, if you have one, lightly frost the cake with a crumb coat. Place back in the freezer for 15 minutes. Remove from freezer and frost normally. Do not worry if the frosting is not perfect. Place the cake in the freezer while you prepare the drip. Transfer the remaining frosting to a piping bag.", "In a small bowl, melt the candy melts in 15 second intervals in the microwave until completely smooth. Thin the candy melts with 1 tablespoon vegetable oil. The candy melts need to be thin enough to drip but thick enough to give control over the process. Transfer to a squeeze bottle and test on a plate held sideways, thinning with additional vegetable oil if necessary.", "Remove the cake from the freezer and slowly pipe the circumference of the cake, stopping and applying extra as to drip down edges. Remove top from bottle and pour the remaining mixture over the top and spread out to edges. While soft, stand animal crackers into top and sprinkle with rainbow sprinkles and 1/2 of the crushed animal crackers. Pipe remaining buttercream frosting around bottom edge and decorate with additional sprinkles and animal cracker crumbs. Keep in freezer until ready to serve." ]
[Name] Ice Cream Brownie Cups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-06-30T16:26:00Z [Description] Make and share this Ice Cream Brownie Cups 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/53/23/70/sJMt08QST2vSDj3DXxAO_Brownie1_4x3.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/2", NA, NA] [RecipeIngredientParts] ["heavy cream", "butter", "vanilla extract", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.0 [FatContent] 17.1 [SaturatedFatContent] 7.6 [CholesterolContent] 29.7 [SodiumContent] 153.6 [CarbohydrateContent] 39.6 [FiberContent] 0.4 [SugarContent] 3.9 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven according to package instructions. Prepare brownies and bake in a lightly greased muffin tin. Bake for 20-25 minute, or until a toothpick inserted comes out with crumbs. While the brownies cook, make the sauce - bring cream to a simmer over medium heat. Pour over the chocolate and wait one minute. Add butter and vanilla and whisk until smooth, set aside. While brownies are still warm, take a second muffin tin, grease the bottom of the pan, and lightly press into the soft brownies. Carefully remove and then carefully remove brownie. OR. While brownies are still warm, lightly grease a shot glass and press a cup into each brownie. Carefully remove and then carefully remove brownie. Scoop ice cream into cups. Top with chocolate sauce and sprinkles. TIP: I found the muffin tin crushed the brownies because of how much surface area the tin displaced vs. a shot glass, and as such the shot glass yielded a much better cup.
[Name] Vegan Hummus Omlet (Chickpea) [AuthorId] 2001577439 [AuthorName] Tal W. [CookTime] PT6M [PrepTime] PT4M [TotalTime] PT10M [DatePublished] 2017-06-30T16:46:00Z [Description] Make and share this Vegan Hummus Omlet (Chickpea) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1 -2", "1", NA, NA] [RecipeIngredientParts] ["chickpeas", "water", "onion", "salt", "ground pepper", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2332.7 [CarbohydrateContent] 7.1 [FiberContent] 1.4 [SugarContent] 3.3 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fry onion (and mushrooms]. Meanwhile add chickpea powder to a bowl and stir to avoid chunks. Add spices to the bowl. Add water to the bowl and stir it well. Add the onion and mushrooms to the bowl. Heat oil in a shallow pan. pour the mixture to the pan. Try to keep it thin. place the pan on a small fire and cover. When the omlet seem to be crunchy on the upper side turn it up side down.
[Name] Salt Potatoes [AuthorId] 70536 [AuthorName] Nelka [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-06-30T16:46:00Z [Description] I came across this in a food blog in Russian of all places. The recipe seemed so strange that I looked it up and found out it was actually a traditional dish of the Syracuse region, NY. Strange as the idea sounds, I decided to try it and now there is no turning back. This is my favourite way of preparing young potatoes! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/70536/uDwWFRDaQlJHvTved6or_2017-06-032.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1", "80"] [RecipeIngredientParts] ["potato", "water", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.0 [FatContent] 16.4 [SaturatedFatContent] 10.3 [CholesterolContent] 42.7 [SodiumContent] 28459.2 [CarbohydrateContent] 43.7 [FiberContent] 5.5 [SugarContent] 2.0 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the potatoes but keep the skin intact. Place the potatoes in a sauce pan, cover with the water and pour in the salt. There are different opinions on the salt to water ratio but they all range from 1:4 to 1:6 so I opted for the middle. Bring to a boil and then simmer until the potatoes are tender which would be 20-30 minutes. Be warned! The saline solution boils at a much higher temperature that water. It will be very hot. And It will sound like the potatoes are frying and not boiling. When ready, drain the potatoes in a colander and allow to dry so that a thin salt crust forms. You could rinse the salt off but be aware that the potato flesh absorbs almost no salt during cooking. Plus it will not be authentic. Serve hot with the butter on top or on the side. The potatoes will stay hot for quite a long time so they will melt the butter if you put it on top. If you opt for butter on the side, melt it and serve it as a dip. NOTE: The leftovers keep well in a fridge and reheat well. You can use them as an ingredient in dishes that call for baked or boiled potatoes. I use them in potato salads. NOTE: Try using herb butter or substitute the butter with a different dressing or dip.
[Name] Mom's Cole Slaw Dressing [AuthorId] 2000949988 [AuthorName] Edward R. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-06-30T16:47:00Z [Description] Make and share this Mom's Cole Slaw Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/4"] [RecipeIngredientParts] ["sour cream", "sugar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 554.0 [FatContent] 45.4 [SaturatedFatContent] 26.5 [CholesterolContent] 119.6 [SodiumContent] 187.2 [CarbohydrateContent] 32.4 [FiberContent] 0.0 [SugarContent] 33.4 [ProteinContent] 4.8 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Mix alternating sour cream and vinegar, stirring constantly. Stir until smooth. Season to taste and add sugar to taste. Will be sour at first but blends after sitting in refrigerator for awhile. Mix with cole slaw and serve.
[Name] Home Made Chicken Noodle Soup [AuthorId] 1857654 [AuthorName] FernieCooks [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2017-06-30T16:47:00Z [Description] Make and share this Home Made Chicken Noodle Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "6", "1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["broth", "chicken bouillon", "celery", "carrots", "onion", "garlic clove", "fresh cilantro", "ground black pepper", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.9 [FatContent] 5.6 [SaturatedFatContent] 1.5 [CholesterolContent] 55.1 [SodiumContent] 408.1 [CarbohydrateContent] 55.2 [FiberContent] 3.6 [SugarContent] 7.8 [ProteinContent] 14.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a Stock Pot Mix Stock/Broth and Bouillon together. Add in everything but the noodles. Bring to a boil. Turn down heat and simmer for 2 hours. Add egg noodles and cook until noodles are tender. Serve and enjoy.
[Name] Cracked out Chicken and Rice [AuthorId] 2000920642 [AuthorName] avandewater2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-06-30T16:49:00Z [Description] Make and share this Cracked out Chicken and Rice recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "12", "1", "0.5", "1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["water", "chicken", "bacon", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.8 [FatContent] 35.9 [SaturatedFatContent] 15.4 [CholesterolContent] 120.5 [SodiumContent] 1034.2 [CarbohydrateContent] 45.3 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Spray a 9x13-inch pan with cooking spray. Set aside. In a medium saucepan, bring water to a boil. Add instant rice, cover and turn off heat. Allow to stand for 5 minutes, until all water is absorbed. In a large bowl, combine chicken, chicken soup, Ranch dressing mix, cheddar cheese, bacon, chicken broth and cooked rice. Spread into prepared pan. Bake for 20-25 minutes, until cheese is melted and bubbly.
[Name] Green Falafel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT12H [TotalTime] PT12H40M [DatePublished] 2017-06-30T17:49:00Z [Description] Make and share this Green Falafel recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/4", "1 1/2", "1 1/2", "1", "1", "2", NA] [RecipeIngredientParts] ["dried garbanzo beans", "garlic clove", "onion", "flat leaf parsley", "fresh cilantro leaves", "kosher salt", "fresh ground black pepper", "ground coriander", "ground cumin", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.5 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 1767.4 [CarbohydrateContent] 43.0 [FiberContent] 12.5 [SugarContent] 7.7 [ProteinContent] 13.5 [RecipeServings] 6.0 [RecipeYield] 24 falafel balls [RecipeInstructions] ["Special equipment: Meat grinder.", "Serving suggestion: Pitas with chopped cucumber and tomato, fresh parsley and tahini.", "Put the chickpeas in a large bowl and add enough water to cover them by about 2 inches. Refrigerate overnight. Drain the chickpeas and toss them in a large bowl with the garlic and onions. Run the mixture through the medium blade of a meat grinder. Toss the chickpea mixture with the parsley, cilantro, salt, pepper, coriander, cumin and mint and run through the meat grinder again. Heat 4 inches of oil to 350 degrees F in a large pot over medium heat. Shape the falafel mixture into balls using a tablespoon measure and fry, in batches if needed and adjusting the heat as necessary, until browned, about 3 minutes. Drain on a paper towel and serve with pita, cucumber and tomato, parsley and tahini." ]
[Name] Chicken Tikka Mahkni [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2017-06-30T18:00:00Z [Description] Make and share this Chicken Tikka Mahkni 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/33186/5H2lLEbLSzWfbz8RHcQy_CCONE106H_60716_3028.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1/2", "2", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["chicken breast", "plain yogurt", "olive oil", "garlic paste", "ginger paste", "fresh lemon juice", "ground cumin", "red chili powder", "garam masala", "ground turmeric", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.9 [FatContent] 17.9 [SaturatedFatContent] 4.3 [CholesterolContent] 74.6 [SodiumContent] 85.9 [CarbohydrateContent] 3.2 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 24.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Special equipment: Tandoor oven. Clean and cut the chicken breasts into 20 small pieces. Whisk the yogurt in a small bowl, and then stir in 2 teaspoons oil, the garlic paste, ginger paste, lemon juice, cumin, chili powder, garam masala, turmeric and salt to taste. Mix the chicken into the marinade until saturated, and then set aside to marinate for 3 hours to 3 hours 30 minutes. Preheat the tandoor oven to moderately hot. Thread the marinated chicken pieces onto skewers at least 3/4 inch apart. Coat the chicken pieces with the remaining oil, and keep the skewers on a tray to collect the drippings. Roast the chicken for 6 to 8 minutes, basting with the marinade at least twice. While cooking, make sure that the chicken pieces do not touch the sides of the tandoor. Remove the chicken pieces from the skewers, cut all the pieces into halves, and serve.
[Name] Turkey Confit Club Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT38H [TotalTime] PT38H35M [DatePublished] 2017-06-30T18:21:00Z [Description] Make and share this Turkey Confit Club Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/JXcvihqLSGGjtbSHmHW6_CCONE106H_60716_3009.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] [NA, NA, "2", "1", "1", "4", NA, "8", "2", "18", NA, "1", NA, "24"] [RecipeIngredientParts] ["brown sugar", "fresh thyme", "duck fat", "kosher salt", "fresh thyme", "bay leaves", "mayonnaise", "lettuce", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6303.4 [FatContent] 599.6 [SaturatedFatContent] 198.1 [CholesterolContent] 969.1 [SodiumContent] 1549.2 [CarbohydrateContent] 119.7 [FiberContent] 7.2 [SugarContent] 74.4 [ProteinContent] 126.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the turkey: Preheat the oven to 300 degrees F. Sprinkle the turkey breast liberally with salt and pepper. Rub with the brown sugar and chopped thyme. Wrap in aluminum foil and roast in the oven until the meat has reached an internal temperature of 160 degrees F, 4 to 5 hours. Remove from the oven and let cool completely before opening and slicing. For the confit: Lower the oven temperature to 200 degrees F. Warm the duck fat in a large pan big enough to hold the legs and thighs. Rub the legs and thighs with salt, and then submerge in the duck fat. Add a sachet of the thyme and the bay leaves to the fat. Cover with aluminum foil and roast until the meat is tender and pulls away effortlessly with a fork, 6 to 8 hours. Remove and let cool in the duck fat overnight. Gently warm the turkey confit, just enough to remove the turkey from the fat. Shred the meat into pieces and toss with a little bit of the reserved fat. Reserve some more of the fat for assembling the sandwiches. Press the confit into a baking dish or small baking tray in a single 1/2-inch layer. Lay plastic wrap over the tray directly touching the confit, and place another tray on top. Add a few cans or weights to press it down and let it sit overnight. Unwrap the confit and cut 1 square per sandwich about the same size as the bread slices. Toast the bread, and then slice the turkey breast very thinly across the grain. Heat 2 tablespoons of duck fat in a nonstick pan over medium heat until hot. Place the squares of confit in the pan and fry until brown and crisp on both sides. Spread mayonnaise evenly over the bread slices. For each sandwich, place the confit on one slice and top with another piece of bread. Add 4 slices bacon, some tomato, turkey breast and lettuce. Top with last piece of bread and serve.
[Name] Curry Conch With Irish Moss [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H40M [TotalTime] PT2H10M [DatePublished] 2017-06-30T19:11:00Z [Description] Make and share this Curry Conch With Irish Moss 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/VrzgFScLQnuto5vAhinH_CCONE105H_60713_3024.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "3", "1 1/2", "3", "1/4", "3/4", "1/2", "1/2", "10", "1/2", "3", NA, "1/3"] [RecipeIngredientParts] ["coconut milk", "Irish moss", "water", "unsalted butter", "coconut oil", "Spanish onion", "green pepper", "garlic cloves", "scotch bonnet pepper", "curry powder", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.6 [FatContent] 48.4 [SaturatedFatContent] 39.1 [CholesterolContent] 89.2 [SodiumContent] 179.8 [CarbohydrateContent] 15.5 [FiberContent] 3.1 [SugarContent] 3.0 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Serving suggestion: white rice.", "For the irish moss mixture:", "Combine the coconut milk, moss and ice cubes in a blender and blend well until all of the Irish moss pieces have been pulverized. Stop blending halfway through and scrape down the sides and lid of the blender with a spatula to get any remaining pieces of moss. The warmer the mixture becomes the thicker and pastier it will be, and it will begin to stick to the sides of the blender, so try to keep it cool. The coconut milk can be put in the refrigerator to stay cold before blending.", "For the curry conch:", "Place the conch in a large saucepan and cover it by 2 inches with water. Add 2 tablespoons of the butter and bring to a boil, while watching for foaming over onto the stove. Turn down to a simmer and cook until the conch is tender to the bite, 40 minutes, and then allow it to cool in the water. Remove the conch and cut it into bite-size pieces. Return the large saucepan to a boil and allow the juices from the cooking process to reduce until only about 1 cup remains.", "Heat another saucepan with coconut oil and add the onions, peppers, garlic and Scotch bonnet pepper and cook over medium heat until the peppers are soft and the onions are translucent. Add the curry powder and cook for an additional 5 minutes, stirring occasionally to incorporate all of the ingredients, and allow the curry to toast slightly. Add the 1 cup of cooking juices and cook over medium heat for 15 minutes. Add 1/3 cup of the Irish moss mixture if you choose, as well as salt and black pepper to taste, and continue cooking, stirring occasionally, for 15 more minutes. The curry will thicken after adding the Irish moss mixture. Turn off the heat and stir in the remaining butter and the cilantro and serve." ]
[Name] Green Papaya Pad Thai [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-06-30T19:22:00Z [Description] Make and share this Green Papaya Pad Thai 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/kRH4y43ITH2A5ZKnHWYX_CCONE105H_60713_3015.jpg" [RecipeCategory] Papaya [Keywords] ["Tropical Fruits", "Fruit", "Thai", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "2", "2", "2", "1", "6", "2", "1", "4", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["fish sauce", "palm sugar", "garlic", "shallots", "egg", "papayas", "extra firm tofu", "turnip", "tiger shrimp", "bean sprouts", "fresh chives", "peanuts", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 768.0 [FatContent] 43.0 [SaturatedFatContent] 6.8 [CholesterolContent] 216.2 [SodiumContent] 5888.1 [CarbohydrateContent] 78.6 [FiberContent] 6.6 [SugarContent] 66.0 [ProteinContent] 25.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["For the sauce:", "Stir together the fish sauce, palm sugar and tamarind puree. Set aside 3 to 4 tablespoons for the Pad Thai, and reserve the rest for another use.", "For the pad thai:", "Place a wok over medium heat and cook the garlic and shallots in the vegetable oil until the garlic is fragrant (do not brown]. Turn up the heat to high and crack in the egg. Break the yolk and stir gently, but do not scramble. Once the egg is fully cooked, add the shredded papaya \"noodles\" and pour in the reserved Pad Thai sauce. Stir until the papaya is soft. Add the tofu, turnips and shrimp and mix well with the papaya. Stir in the bean sprouts, chives and crushed peanuts. Garnish with a sprinkling of dry ground red chile and a wedge of lime." ]
[Name] Jamaican Vegetarian Style Irish Moss Drink [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT3H [TotalTime] PT3H55M [DatePublished] 2017-06-30T19:58:00Z [Description] Make and share this Jamaican Vegetarian Style Irish Moss Drink recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "1/4", "6", "3", "3/4", "2", "1", "2"] [RecipeIngredientParts] ["Irish moss", "coconut milk", "water", "coconut milk", "flax seed", "gelatin", "gum arabic", "sugar", "vanilla extract", "ground nutmeg", "white rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1795.2 [FatContent] 114.9 [SaturatedFatContent] 87.6 [CholesterolContent] 0.0 [SodiumContent] 76.2 [CarbohydrateContent] 176.9 [FiberContent] 11.9 [SugarContent] 152.0 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the irish moss mixture: Combine the coconut milk, moss and ice cubes in a blender and blend well until all of the Irish moss pieces have been pulverized. Stop blending halfway through and scrape down the sides and lid of the blender with a spatula to get any remaining pieces of moss. The warmer the mixture becomes the thicker and pastier it will be, and it will begin to stick to the sides of the blender, so try to keep it cool. The coconut milk can be put in the refrigerator to stay cold before blending. For the drink: Heat 2 cups water in a saucepan over medium heat with the milk, 1/3 cup of the Irish moss mixture, the linseed, isinglass and gum arabic. Bring to a boil and allow it to simmer until all of the ingredients have been dissolved and incorporated and the mixture thickens, about 30 minutes. Turn down to low heat and add the sugar, vanilla and nutmeg and continue cooking, stirring occasionally for another 10 minutes. Remove from the heat. Any tiny pieces of moss remaining in the mixture are edible, but can be strained out at this point if preferred. Let cool in the fridge for at least 3 hours, as the beverage is traditionally served cold. Stir in the rum. The mixture will thicken more as it cools off. Depending on your personal taste, you may loosen the mixture slightly with water, milk or both and adjust the sweetness before serving.
[Name] Filipino Itlog Na Maalat at Kamatis (Egg and Tomato Salad) [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-06-30T22:24:00Z [Description] This recipe has been passed to me from my Filipino mother. It's a filipino egg and tomato salad. I eat it with plain rice but can also be eaten with fried fish and spam / salted pork. It's traditionally made with salted duck eggs but I use regular hard boiled eggs. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/KzMlfmmrSMWzdxYu2H6C_salted-egg-and-tomato-salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/82/0uUfhb1ySHfzlSRfhDfQ_Screenshot%20at%20Jun%2030%2018-35-53.png"] [RecipeCategory] Vegetable [Keywords] ["Filipino", "Asian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -8", "2", "1/2", "1/2", "1/4", "1/16"] [RecipeIngredientParts] ["hard-boiled eggs", "tomatoes", "salt", "garlic powder", "pepper", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.3 [FatContent] 8.2 [SaturatedFatContent] 2.5 [CholesterolContent] 279.8 [SodiumContent] 388.5 [CarbohydrateContent] 4.8 [FiberContent] 1.2 [SugarContent] 3.2 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Mix all ingredients well. I like to mix mine where the yolks have dissolved and forms a nice cream to the salad. Place in refrigerator for 2 hours or longer. Serve cold with hot rice.
[Name] Mexican Potato Casserole [AuthorId] 333374 [AuthorName] StephanieZ [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-06-30T22:50:00Z [Description] Make and share this Mexican Potato Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "3", "3", "3", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "yellow onion", "potatoes", "butter", "salsa", "bell pepper", "black beans", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.3 [FatContent] 23.4 [SaturatedFatContent] 12.2 [CholesterolContent] 79.7 [SodiumContent] 729.5 [CarbohydrateContent] 50.7 [FiberContent] 9.2 [SugarContent] 6.5 [ProteinContent] 26.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix taco seasoning with melted butter. Spread the potatoes in a single layer in the bottom of a 9 x 13 inch glass pan (or similar]. Pour the butter & taco seasoning over the potatoes and stir to coat. Bake at 400 degrees for until fork-tender, about 20-30 minutes. Stir half way through baking. Meanwhile, brown the ground beef. Add the chopped onion to the beef, and saute until the onion is translucent (about 5 minutes]. Add the corn, black beans, and bell pepper to the beef-onion mixture. Add the corn, beans, beef, onion & pepper mixture to the cooked potatoes. Top with cheese. Bake at 400 until warmed through and the cheese is melted (about 10 minutes.].
[Name] Chipotle Maple Wing Sauce [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-02T02:51:00Z [Description] Make and share this Chipotle Maple Wing Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "2", "1"] [RecipeIngredientParts] ["maple syrup", "chipotle chiles in adobo", "garlic cloves", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 257.9 [CarbohydrateContent] 36.0 [FiberContent] 0.1 [SugarContent] 31.8 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Mince chillies and garlic. Combine all ingredients and simmer 20 minutes to thicken the syrup (just don't let the sugar burn!].
[Name] Moist Chocolate Bundt Cake W/ Chocolate Glaze [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-07-02T07:24:00Z [Description] Easy and oh-so-delicious! Whip this up for a birthday party and have a delicious looking, yummy cake and it'll look like you slaved all day making it! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Birthday", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1/2", "1", "3", "1/2", "1/3", "2/3", "1", "2", "2", "1 1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "granulated sugar", "butter", "vanilla extract", "eggs", "plain yogurt", "very strong coffee", "milk", "butter", "powdered sugar", "boiling water", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.2 [FatContent] 9.9 [SaturatedFatContent] 6.0 [CholesterolContent] 45.1 [SodiumContent] 199.6 [CarbohydrateContent] 33.1 [FiberContent] 2.5 [SugarContent] 19.3 [ProteinContent] 4.2 [RecipeServings] 20.0 [RecipeYield] 1 Cake [RecipeInstructions] Heat the oven to 350 F (180 C/Gas 4]. Generously grease and flour a 12-cup Bundt cake pan or similar tube cake pan. In a bowl, combine the flour, cocoa, baking soda, and salt. Mix well to blend thoroughly. In a large mixing bowl, cream the 1/2 cup of butter and the granulated sugar until light and fluffy. Beat the eggs and yogurt into the creamed mixture and then beat in the 1 tablespoon of vanilla. In a small bowl or cup, combine the coffee and milk. Beat about one-third of the cocoa and flour mixture into the creamed mixture, then beat in half of the coffee and milk mixture. Repeat with another one-third of the flour mixture and the remaining coffee and milk mixture. Add the remaining one-third of the flour mixture and beat until well blended. Spoon the batter into the prepared Bundt cake pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick or wood skewer comes out clean when inserted in the cake. Cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely. Drizzle the optional glaze (below] over the cake or dust with sifted powdered sugar. Optional Chocolate Glaze. In a bowl or pan over simmering water, combine the semisweet chocolate, unsweetened chocolate, and the 2 tablespoons of butter. Stir until the mixture is melted and smooth. Remove from the heat and beat in the powdered sugar, boiling water, a pinch of salt, and 1/2 teaspoon of vanilla. Drizzle the glaze over the cooled cake. Expert Tips. Because Bundt cakes and tube cakes are deep, use longer bamboo or wooden skewers to test for doneness.
[Name] Ema Datshi [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-02T10:57:00Z [Description] Make and share this Ema Datshi recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "6", "2 1/2", "10", "1", "3", "10", "2 -3", "1", "4"] [RecipeIngredientParts] ["cheese", "beef", "garlic", "roma tomatoes", "green onions", "salt", "pepper", "American cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1571.4 [FatContent] 143.8 [SaturatedFatContent] 61.6 [CholesterolContent] 211.4 [SodiumContent] 2783.8 [CarbohydrateContent] 42.0 [FiberContent] 5.3 [SugarContent] 5.1 [ProteinContent] 28.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice potatoes and put aside. put rest of ingredients, except cheese slices, in pot. Add water to just cover. Cook on high 20 minutes,. Add potatoes, then cook on medium for 15 minutes. Adjust salt as needed. Add cheese slices for color if desired. Serve with rice on the side.
[Name] Instant Pot Garlic Ginger Chicken Drumsticks [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-07-02T16:36:00Z [Description] Make and share this Instant Pot Garlic Ginger Chicken Drumsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["6 -8", "1/4", "1/2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["chicken drumsticks", "water", "soy sauce", "honey", "brown sugar", "garlic cloves", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.7 [FatContent] 9.6 [SaturatedFatContent] 2.6 [CholesterolContent] 88.7 [SodiumContent] 2105.0 [CarbohydrateContent] 18.0 [FiberContent] 0.3 [SugarContent] 15.9 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix the sauce ingredients: water, soy, honey, brown sugar, rice wine vinegar, garlic and ginger until combined. Pour sauce in the instant pot. Add chicken drumsticks and push them down so they are submerged in the sauce (they don't have to be completely covered in the sauce]. Cook on high pressure for 10 minutes (MANUAL 10 MINUTES]. Let the drumsticks cool for 5 minutes before releasing the steam (Natural Pressure Release 5 min NPR]. Release the steam and hit the saute button so the sauce boils and starts reducing. Remove the drumsticks and place them on a cookie sheet lined with parchment paper. Broil the chicken drumsticks for 2 minutes on each side (or more if you'd like]. Meanwhile, leave the sauce on the instant pot so it keeps reducing. Remove from the oven and place the chicken drumsticks on a platter. Pour sauce over and serve.
[Name] Grilled Fillet of Grouper With Roasted Cipollini and Tomatoes [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H40M [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2017-07-02T17:39:00Z [Description] Make and share this Grilled Fillet of Grouper With Roasted Cipollini and Tomatoes 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/u1krZloaToyFqsa9vCtD_CCCDO409_Grilled-Fillet-of-Grouper-with-Roasted-Cipollini-and-Tomatoes_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Onions [Keywords] ["Vegetable", "Roast", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "12", "3", "4", "4", "4", "1", "2", NA, "1", "24", "24", "2", NA, "1", "1", "1", "1", "8", "3", "1 1/2", "1", "4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "olive oil", "garlic cloves", "fresh rosemary", "fresh thyme", "red chili pepper", "olive oil", "cherry tomatoes", "butter", "preserved lemon", "olive oil", "fresh cilantro", "fresh parsley", "lemons", "coarse salt", "lemon juice", "peppercorn", "kaffir lime leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.8 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 24.0 [SodiumContent] 39.6 [CarbohydrateContent] 10.5 [FiberContent] 2.5 [SugarContent] 3.4 [ProteinContent] 14.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the garlic confit: Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside. For the grouper: In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour. Preheat the oven to 350 degrees F (180 degrees C]. Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes. For the roasted cipollini and tomatoes: Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves]. Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper. To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley. Preserved Lemons: Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
[Name] Chorizo and Preserved Lemon Couscous [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-07-02T18:33:00Z [Description] Deliciously tender chorizo mixed in with preserved lemon couscous will make everyone's mouth water. 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/GiAHzPPvR3umR6lYBIrX_CCCDO409_Chorizo-and-Preserved-Lemon-Couscous_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lemon [Keywords] ["Pork", "Citrus", "Fruit", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "3", "4", "1", "1", NA, "1", "1", "8", "3", "1 1/2", "1", "4"] [RecipeIngredientParts] ["israeli couscous", "olive oil", "chorizo sausage", "shallot", "garlic clove", "preserved lemon", "fresh chives", "fresh parsley", "lemons", "coarse salt", "fresh lemon juice", "peppercorn", "kaffir lime leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.4 [FatContent] 23.3 [SaturatedFatContent] 8.7 [CholesterolContent] 52.8 [SodiumContent] 744.0 [CarbohydrateContent] 13.0 [FiberContent] 3.3 [SugarContent] 2.9 [ProteinContent] 15.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Toast the couscous in a saucepan over medium heat until evenly golden, being careful not to burn it. Add 1 cup (250ml] water and a pinch of salt and cook until tender, 5 to 7 minutes. Meanwhile, heat 1 tablespoon oil in a skillet over medium heat. Add the chorizo and cook until almost crispy, about 3 minutes. Add the shallot and cook until soft. Stir in the garlic and preserved lemon peel. Stir the couscous into the chorizo mixture. Just before serving, drizzle with the remaining 2 tablespoons oil. Stir in the chives and parsley and season with salt and pepper. Preserved Lemons: Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
[Name] Poor Man's Pudding [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-07-02T18:38:00Z [Description] There is nothing poor-tasting about this rich and tasty traditional French-Canadian 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/F1kkVdDdTbSf1gkJ9USX_CCCDO409_Poor-Mans-Pudding_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Dessert", "Sweet", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["pure maple syrup", "brown sugar", "butter", "butter", "sugar", "pure vanilla extract", "all-purpose flour", "baking powder", "salt", "milk", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 19.4 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F (180 degrees C]. For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes. For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined. Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes. Serve warm with vanilla ice cream.
[Name] Chicken Pizza Crust [AuthorId] 1488183 [AuthorName] coffy_bean [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-07-02T19:23:00Z [Description] Make and share this Chicken Pizza Crust 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/53/23/91/e7KUGj1Q76vXzJbxhWFx_IMG_20180521_153748.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532391/wNkPE8W5RlCxl800894s_IMG_20180521_151320.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1488183/I21PeNoaSlbg3ivmDVlk_FB_IMG_1498515093478.jpg"] [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1/4", "1"] [RecipeIngredientParts] ["chicken", "parmesan cheese", "egg"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 394.4 [FatContent] 27.3 [SaturatedFatContent] 9.1 [CholesterolContent] 210.3 [SodiumContent] 325.9 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] 1 Pizza [RecipeInstructions] ["Open and drain canned chicken through my whole oven is preheating to 350.", "Place chicken in a thin layer on a parchment paper covered pan.", "Bake for 10 minutes or until the chicken becomes dry.", "Turn oven to 500.", "Remove and place into a bowl. Add cheese and egg.", "Stir to combine.", "Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.", "Bake for 5-8 minutes depending on thickness.", "Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked." ]
[Name] Hawaiian Mimosas [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-02T19:32:00Z [Description] this easy cocktail recipe has just three ingredients and will make you think you’re on a beach in paradise. Pineapple, Rum, and Champagne is all it takes to make this delicious cocktail! Make it for one or make it for a party in a pitcher – Found on-line at Crazy for Crust site http://www.crazyforcrust.com/2017/05/hawaiian-mimosas/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/64/2/CSLwZBHXTp6fhLeqTdsZ_Hawaiin%20Mimosas.JPG" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", NA, NA] [RecipeIngredientParts] ["pineapple slices", "cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 7.3 [FiberContent] 0.1 [SugarContent] 5.7 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] 1 glass [RecipeInstructions] Per mimosa: add one ounce coconut rum and two ounces pineapple juice to a champagne glass. Top with champagne and garnish with pineapple and/or cherry. To make a pitcher: add 1 cup coconut rum, 2 cups pineapple juice, and an entire 750mL bottle of champagne or prosecco to a pitcher. Add pineapple slices and/or cherries to the pitcher or glasses for garnish.
[Name] Sepen [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-07-02T20:21:00Z [Description] Tibetan hot sauce, adapted from a Tibetan culture blog. Choose the heat by choosing different peppers. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["10", "3", "2", "2", "1/2", "1 -2", "1/4"] [RecipeIngredientParts] ["roma tomatoes", "celery", "garlic cloves", "salt", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.9 [FatContent] 28.0 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 645.9 [CarbohydrateContent] 15.8 [FiberContent] 5.1 [SugarContent] 9.9 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Put everything except the oil in the food processor and chop. Heat oil on medium high, then add tomato mixture. Boil 5 minutes. Cook on medium 45 minutes, stirring occasionally. Simmer until it is the consistency you like.
[Name] Burnt Orange Campari [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-07-02T20:35:00Z [Description] Make and share this Burnt Orange Campari 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/ukFD2IPrQ2CYCaRFVGFH_CCCDO409_Burnt-Orange-Campari-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Oranges", "Citrus", "Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", NA, "1", "1", "1", NA] [RecipeIngredientParts] ["oranges", "honey", "confectioners' sugar", "cayenne", "salt", "vodka", "orange, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.3 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 40.0 [FiberContent] 6.6 [SugarContent] 31.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] ["Preheat the oven to 350 degrees F (180 degrees C].", "For the burnt oranges:", "Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt.", "Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.", "For the cocktail:", "Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice." ]
[Name] Salt Cured Cod and Roasted Garlic Croutons [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-07-02T20:40:00Z [Description] Make and share this Salt Cured Cod and Roasted Garlic Croutons recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/liibaKKwSzGBA9d3UyrF_CCCDO410_Salt-Cured-Cod-and-Roasted-Garlic-Croutons_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Roast [Keywords] ["Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/4", "1", "6", "2", "1", "1/3", NA, "1", "1", "1", "1/4", "2", "4", NA, NA] [RecipeIngredientParts] ["cod fish fillets", "fresh dill", "coarse salt", "brown sugar", "black peppercorns", "milk", "shallots", "garlic", "olive oil", "fresh chives", "fresh dill", "fresh parsley", "olive oil", "garlic cloves", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.8 [FatContent] 15.4 [SaturatedFatContent] 8.8 [CholesterolContent] 100.9 [SodiumContent] 574.0 [CarbohydrateContent] 60.3 [FiberContent] 1.9 [SugarContent] 1.8 [ProteinContent] 41.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the cod and roasted garlic spread: Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour. Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture. Preheat the oven to 350 degrees F (180 degrees C]. Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes. Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve. For the croutons: Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper. To serve, spread the cod mixture on the toast. Serve with lemon wedges.
[Name] Pineapple Coconut Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H55M [PrepTime] PT0S [TotalTime] PT3H55M [DatePublished] 2017-07-02T20:46:00Z [Description] This tropical pineapple coconut pie is easy, quick and deliciously rich and tasty. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/96/sgaJKErrRauZXH9GYOoa_CCCDO410_Pineapple-Coconut-Pie_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pie [Keywords] ["Jellies", "Dessert", "Pineapple", "Coconut", "Tropical Fruits", "Fruit", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "1/2", "1", "3/4", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["fresh coconut", "butter", "confectioners' sugar", "eggs", "all-purpose flour", "confectioners' sugar", "lime, zest of", "butter", "granulated sugar", "pineapple", "cardamom pods", "fresh coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.7 [FatContent] 25.4 [SaturatedFatContent] 20.7 [CholesterolContent] 123.5 [SodiumContent] 41.1 [CarbohydrateContent] 30.2 [FiberContent] 8.1 [SugarContent] 19.1 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F (180 degrees C]. For the coconut filling: Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder. Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. For the lime shortbread crust: Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter] tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan. Finish the coconut filling: Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.]. Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C]. Bake the tart until golden brown, about 30 minutes. Let cool. For the pineapple jam: Bring the sugar and 1 cup (250ml] water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally. Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
[Name] Adobo Pork Shanks With Fried Rice [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-07-02T20:53:00Z [Description] These succulent adobo braised pork shanks are deliciously tangy and juicy. Recipe courtesy Chuck Hughes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/23/97/F4tDGaXQfiEXo0zuWKxp_CCCDO410_Adobo-Pork-Shanks-with-Fried-Rice_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Pork [Keywords] ["Rice", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", NA, "3", "2", "1", "1", "2", "2", "1", "1", "1", "1", "3", NA, "1/4", "3", "1", "1", "2", "2", "1", "4", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["canola oil", "leeks", "garlic", "fresh ginger", "lemongrass", "fresh coconut", "soy sauce", "malt vinegar", "chili pepper", "scallions", "sambal oelek", "garlic cloves", "shallot", "lime, juice of", "canola oil", "celery ribs", "leek", "cooked basmati rice", "soy sauce", "fresh chives", "fresh cilantro", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.8 [FatContent] 34.1 [SaturatedFatContent] 29.7 [CholesterolContent] 0.0 [SodiumContent] 57.3 [CarbohydrateContent] 79.0 [FiberContent] 11.9 [SugarContent] 10.4 [ProteinContent] 10.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F (180 degrees C]. Sprinkle the pork with salt and pepper. Heat the oil in a heavy ovenproof skillet over high heat. Sear the pork on all sides, about 5 minutes per side. Add the leeks, garlic, ginger and lemongrass and cook, stirring, until fragrant, 2 to 3 minutes. Add the veal stock, coconut milk, soy sauce, vinegar and dried chile. Cover the skillet and cook in the oven until the pork is fork-tender, about 3 hours. Transfer the pork to a platter and sprinkle with scallions. Drizzle with the pan juices. Serve with Fried Rice. Fried Rice: Pulse the sambal oelek, garlic, shallots and lime juice in a food processor until coarsely pureed. Heat the oil in a large saucepan over medium heat and saute the celery and leeks for about 2 minutes. Add the sambal mixture and cook for 1 minute. Add the rice and soy sauce and saute until well coated and heated through, about 5 minutes. Remove from the heat and stir in the chives, cilantro and parsley. Season with salt and pepper.
[Name] Grilled Rib Eyes With Sauteed Broccoli and Oysters [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-07-02T21:01:00Z [Description] Succulent grilled rib eye steak topped with creamy oyster sauce and grilled oyster mushrooms and served with a side of sauteed broccoli and oysters is the perfect meal to wow your guests! 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/thMZdmrJTxGG7iTaDtho_FNCC_chuck-hughes-grilled-ribeyes-broccoli-oysters_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Steak [Keywords] ["Vegetable", "Meat", "< 4 Hours", "Oysters", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "1", "1", "1", "1", NA, "2", "1", "1", "1", "1", "1/4", "1/4", "1", "1", "1", NA, "3", "4", NA, "1"] [RecipeIngredientParts] ["butter", "garlic clove", "shallot", "Worcestershire sauce", "cayenne", "olive oil", "garlic clove", "fresh ginger", "shallot", "honey", "low sodium soy sauce", "broccoli", "lemon, juice and zest of", "cayenne", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.0 [FatContent] 7.6 [SaturatedFatContent] 1.6 [CholesterolContent] 150.0 [SodiumContent] 370.6 [CarbohydrateContent] 28.4 [FiberContent] 4.2 [SugarContent] 3.0 [ProteinContent] 33.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm. For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm. For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon.
[Name] Chocolate Tapioca Arancini [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H40M [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2017-07-02T21:08:00Z [Description] Treat yourself, and indulge in this rich and creamy chocolate tapioca arancini 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/33186/9mBlVN38SKmEoLOzGZy6_CCCDO411_Chocolate-Tapioca-Arancin_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Deep Fried", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "1", "1", NA, "1", "4", "2"] [RecipeIngredientParts] ["chocolate", "pearl tapioca", "milk", "sugar", "orange", "vanilla bean", "canola oil", "all-purpose flour", "eggs", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.4 [FatContent] 8.2 [SaturatedFatContent] 4.2 [CholesterolContent] 124.0 [SodiumContent] 49.6 [CarbohydrateContent] 5.7 [FiberContent] 2.1 [SugarContent] 2.2 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 6-8 arancini [RecipeInstructions] ["Heat 1 cup (250ml] cream in a saucepan until just barely simmering. Add the chocolate and stir until melted. Transfer to a bowl. Press plastic wrap directly onto the surface of the chocolate mixture to prevent a skin from forming. Refrigerate until firm, about 1 hour.", "Soak the tapioca in 2 cups (500ml] cold water for 30 minutes. Drain.", "Combine the remaining 1 cup (250ml] cream, the milk, sugar, orange zest and vanilla bean and seeds in a saucepan. Add the tapioca and bring the mixture to a boil. Reduce the heat and simmer for 25 minutes. Transfer to a bowl to cool, then refrigerate until set, about 30 minutes.", "Using damp hands to prevent the mixture from sticking to them, shape the tapioca into golf-ball-size mounds, then flatten. Insert a spoonful of the chocolate mixture into the center and reshape the ball, enclosing the chocolate. Place on a parchment-lined baking sheet.", "Heat the canola oil in a deep fryer to 350 degrees F (180 degrees C].", "Put the flour, eggs and panko in three separate bowls. Dredge each tapioca ball in flour, then dip in the egg mixture and coat with breadcrumbs. Fry until golden brown, 1 to 2 minutes. Transfer to a plate lined with paper towels to drain. Serve hot." ]
[Name] Oyster Chowder [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-07-02T21:13:00Z [Description] Enjoy this oyster chowder, rich with cream, potatoes, bacon and vegetables. 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/C86SalTzRxKojbqxxluP_CCCDO411_Oyster-Chowder_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Chowders [Keywords] ["Potato", "Vegetable", "< 4 Hours", "Oysters", "Easy"] [RecipeIngredientQuantities] ["2", "6", "2", "1", "2", NA, "2", "2", "1", "3", "2", "1", "1", NA, "1"] [RecipeIngredientParts] ["olive oil", "yukon gold potatoes", "celery ribs", "onion", "butter", "fresh chives", "bacon", "celery ribs", "onion", "yukon gold potato", "olive oil", "fresh chervil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.3 [FatContent] 6.6 [SaturatedFatContent] 1.7 [CholesterolContent] 102.7 [SodiumContent] 274.6 [CarbohydrateContent] 46.5 [FiberContent] 4.0 [SugarContent] 3.4 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the soup: Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters] and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil. Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes. Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids]. Pass through a fine sieve if necessary. Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired. For the bacon and vegetable garnish: Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes. To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.
[Name] Oysters RockAfeller [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-07-02T21:18:00Z [Description] These are cooked oysters topped with a delicious spinach and cream mixture, garnished with breadcrumbs and Parmigiano-Reggiano. 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/npYZQGsQQaO4uAlmp88w_CCCDO411_Oysters-RockAfeller_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Spinach [Keywords] ["Cheese", "Greens", "Vegetable", "Broil/Grill", "< 30 Mins", "Oven", "Oysters", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["Dijon mustard", "parmigiano-reggiano cheese", "fresh spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.9 [FatContent] 7.0 [SaturatedFatContent] 1.6 [CholesterolContent] 150.0 [SodiumContent] 341.7 [CarbohydrateContent] 15.9 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 29.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Shuck the oysters, reserving the liquid. Place the oysters and liquid in a saucepan. Reserve the deeper half of each oyster shell. Cook the oysters over medium heat for about 30 seconds, just to give them some firmness. With a slotted spoon, remove the oysters to a bowl and set aside. Add the cream to the oyster liquid in the pan and cook for 10 minutes to reduce. Add the mustard and half the cheese. Set aside. In another saucepan over low heat, cook the spinach with 1 tablespoon (15 ml] water until wilted. Strain the excess spinach water into the cream mixture and set the spinach aside. Mix the remaining 1/2 cup cheese and the breadcrumbs in a bowl and season with salt and pepper. Heat the broiler. Arrange the oyster half-shells in a casserole dish filled with seaweed or large rock salt. Place each oyster in a shell and add a bit of the cream mixture and some spinach. Top with the breadcrumb mixture. Broil until the cheese melts and the tops are lightly browned, about 1 minute.
[Name] Spicy Lamb Meatballs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2017-07-02T21:24:00Z [Description] Succulent spicy lamb meatballs are mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley. 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/DZwZ08PqTGC3qeHp3BnA_CCCDO412_spicy-lamb-meatballs_s4x3.jpg.rend.hgtvcom.616.462.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532402/NSfbFeBOStGB0NOPLD2g_2233559420018363.jpg"] [RecipeCategory] Meatballs [Keywords] ["Breads", "Lamb/Sheep", "Meat", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1", "1", "1", "2", "1", NA, "3", "1", "2", "1", "1", "1/2", "2", "4", "2", NA, "1/4", "1", NA, "1", "2", "1", "2 1/2", NA, "1/2"] [RecipeIngredientParts] ["milk", "lean ground lamb", "Dijon mustard", "paprika", "sambal oelek", "garlic cloves", "shallot", "olive oil", "onion", "garlic cloves", "carrot", "celery rib", "red chili pepper", "canned tomatoes", "fresh tomatoes", "fresh oregano", "fresh parsley", "active dry yeast", "sugar", "salt", "all-purpose flour", "canola oil", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 77.2 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 110.6 [CarbohydrateContent] 16.7 [FiberContent] 4.4 [SugarContent] 8.5 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the meatballs:", "Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.", "Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.", "For the sauce:", "In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml] water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.", "Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.", "Naan Bread:", "In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml] warm water. Let stand until frothy, about 10 minutes.", "Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.", "Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.", "Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough." ]
[Name] Braised Octopus and Tangy Potato Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H55M [PrepTime] PT0S [TotalTime] PT5H55M [DatePublished] 2017-07-02T21:31:00Z [Description] Deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying. 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/IUtLaJZBTvWhgmtYjNfY_CCCDO412_braised-octopus-and-potato-salad_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Octopus [Keywords] ["Potato", "No Shell Fish", "Vegetable", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "4", "4", "2", "1", NA, "1/2", "1/4", "1/4", "1", "1", "8", "1", "1/2", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["fresh parsley", "olive oil", "fresh oregano", "fresh thyme", "shallots", "garlic", "capers", "olive oil", "grainy mustard", "fingerling potatoes", "shallot", "red chili pepper", "fresh chives", "fresh parsley", "lemon zest", "celery leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.2 [CarbohydrateContent] 5.3 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage]. Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight] to set. For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper. To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside. Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.
[Name] Hot Chocolate With Homemade Espresso Marshmallows [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-07-02T21:37:00Z [Description] Come in from the cold and sip on this creamy and warm hot chocolate with an added espresso pick-me-up. For an indulgent treat, try making these light, fluffy and delicious homemade espresso marshmallows. 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/MwDIcYlRduqF4ZozbSKg_CCCDO412_hot-chocolate-with-espresso-marshmallows_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Beverages [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1 1/2", "1", "2", "2", "2", "2", "1/3", "2", "1/2"] [RecipeIngredientParts] ["canola oil", "gelatin powder", "very strong coffee", "granulated sugar", "pure vanilla extract", "confectioners' sugar", "cornstarch", "milk", "confectioners' sugar", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.6 [FatContent] 7.6 [SaturatedFatContent] 4.7 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 4.3 [FiberContent] 2.4 [SugarContent] 0.1 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 20 marshmallows [RecipeInstructions] For the marshmallows: Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters] with plastic wrap and lightly brush with the oil. If using gelatin sheets, soak them in 2/3 cup (80ml] cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture. Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often. Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour. Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.]. For the hot chocolate: Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.
[Name] Mignonette Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-07-02T21:41:00Z [Description] This sauce is the perfect accompaniment for oysters and it's ready in less than 5 minutes! 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/zYbQvn8MQem8XwCMBBsd_CCCDO413_Mignotte-Sauce_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "4"] [RecipeIngredientParts] ["red wine vinegar", "black peppercorns", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.5 [CarbohydrateContent] 4.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine the vinegar, peppercorns and shallots in a jar. Keep in the refrigerator for up to 1 month.
[Name] Chimichurri [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-02T21:45:00Z [Description] This fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare. 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/LTNfku8YTOSwisrZmVzx_CCCDO413_Chimichurri_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Lemon", "Citrus", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic cloves", "shallot", "cilantro leaves", "oregano leaves", "olive oil", "red wine vinegar", "lemon, juice and zest of", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 8.9 [FiberContent] 0.4 [SugarContent] 1.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them]. Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.
[Name] Whoopie Pies [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-07-02T21:48:00Z [Description] Is it a cookie? Is it a pie? Is it a cake? It's whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream. 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/dGeWQRzOSuyYItneSTHo_CCCDO413_Whoopie-Pies_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1 1/2", "1/2", "1", "1/2", "2", "1", "1", "1", "2", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "sugar", "butter", "eggs", "pure vanilla extract", "milk", "sugar", "honey", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.2 [FatContent] 1.2 [SaturatedFatContent] 0.4 [CholesterolContent] 46.5 [SodiumContent] 31.4 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 8 whoopie pies [RecipeInstructions] ["For the chocolate cake:", "Preheat the oven to 350 degrees F (180 degrees C]. Line a baking sheet with parchment paper.", "Combine the flour, cocoa, baking powder and salt in a bowl.", "Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.", "Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each] onto the lined baking sheet (6 per sheet as they will spread when baking]. Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.", "For the marshmallow filling:", "Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml] in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.].", "Spread a generous amount of filling on the flat side (bottom] of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen]." ]
[Name] BBQ Turkey Drumsticks With Chipotle Glaze [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT8H10M [PrepTime] PT0S [TotalTime] PT8H10M [DatePublished] 2017-07-02T21:52:00Z [Description] Make and share this BBQ Turkey Drumsticks With Chipotle 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/UpD3MsbYR4uzJEzr1IH9_FNCC_chuck-hughes-bbq-turkey-drumsticks_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Poultry [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1", "1", "8", NA, NA, NA] [RecipeIngredientParts] ["molasses", "salt", "black peppercorns", "lemons", "onions", "garlic", "fresh rosemary", "butter", "chipotle chile in adobo"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.8 [FatContent] 9.6 [SaturatedFatContent] 2.9 [CholesterolContent] 99.4 [SodiumContent] 107.2 [CarbohydrateContent] 8.5 [FiberContent] 1.4 [SugarContent] 2.1 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pour 1 cup (250ml] hot water into a large, deep nonreactive pan, bucket or cooler. Add the molasses and salt and stir until the salt is fully dissolved. Add the peppercorns, lemons, onions, garlic and rosemary. Place the turkey drumsticks in the brine and cover with 8 cups cold water (2 liters]. Refrigerate for at least 6 hours (or overnight]. Remove the turkey from the brine and dry thoroughly. Season with salt and pepper. Prepare a charcoal or gas grill for indirect cooking. If you are using a charcoal grill, place 10 to 12 charcoal briquettes on only one side of the grill. Heat to 400 degrees F (200 degrees C]. Place the turkey drumsticks on the grill on the opposite side of the charcoal. Brush with melted butter and close the lid. Cook, turning the drumsticks and basting with butter every 30 minutes, until a meat thermometer inserted into the thickest part of the thighs registers 160 degrees F (75 degrees C], about 2 hours. Before serving, brush the drumsticks with pureed chipotles.
[Name] Spinach and Cheese Dip [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-02T21:55:00Z [Description] This creamy and flavorful spinach and cheese dip served in a warm tasty bread bowl is easy to make and always a crowd-pleaser. 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/NZWvFsiERV6hgCbpdzX2_CCCDO413_Spinach-and-Cheese-Dip-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Spinach [Keywords] ["Cheese", "Greens", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", NA, "2", "1", "2", "1", "1", "4", "1", NA] [RecipeIngredientParts] ["pancetta", "gruyere cheese", "raclette cheese", "all-purpose flour", "beer", "garlic clove", "fresh spinach", "sambal oelek"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.6 [FatContent] 2.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 458.2 [CarbohydrateContent] 38.8 [FiberContent] 2.5 [SugarContent] 0.7 [ProteinContent] 7.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F (180 degrees C]. Cut a 1-inch slice off the top of the bread loaf and set aside. With a paring knife, gently remove the bread on the inside of the loaf to form a bowl, leaving a 1-inch-thick bread shell along the sides and bottom. Cube the top slice and the center of the loaf to make croutons. Fry the pancetta in an ovenproof skillet until golden brown and crisp. Drain on paper towels. Add the croutons to the skillet and coat them with the pancetta fat. Season with salt and pepper, then transfer the skillet to the oven and cook for 5 minutes. Place the bread bowl in the oven along with the croutons to make it crisp. In a large bowl, combine the cheeses and flour. Season with pepper. In a saucepan, heat the beer and garlic. Gradually add the cheese mixture, stirring until the cheese melts. Stir in the spinach and sambal. Fill the bread bowl with spinach dip and place on a baking sheet. Bake for 15 minutes. Garnish the dip with the pancetta. Serve warm with the vegetables and reserved croutons for dipping.
[Name] Ruby Pears in a Golden Cage [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2017-07-02T22:25:00Z [Description] A Medieval style dessert! A touch of turmeric tints the pastry while a raspberry jam and honey glaze colours the pears with a decadent blush. Just wait until you discover the hidden heart of granola! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/7CkDibS1RyiftNV7q5zJ_32197785290_e5a80cce91_z.jpg" [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "Kosher", "Free Of...", "Baking", "Oven", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["5", "1/4", "1", "1/2", "1", "1", "1/4", "3 -4", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["unbleached all-purpose flour", "salt", "sugar", "turmeric", "unsalted butter", "shortening", "apple cider vinegar", "pears", "granola cereal", "butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.0 [FatContent] 15.7 [SaturatedFatContent] 6.8 [CholesterolContent] 20.3 [SodiumContent] 169.1 [CarbohydrateContent] 58.5 [FiberContent] 4.9 [SugarContent] 22.0 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] 4 pastries [RecipeInstructions] Combine the flour, salt,sugar and turmeric in a bowl. Add the butter and shortening and cut in until mixture resembles coarse crumbs. Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour. Preheat oven to 350 F, ideally with a baking stone. Use a melon baller to scoop out the pear seeds, leaving a small hole. With a paring knife, carefully notch out the stem. In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside. Melt the jam and honey together, set aside. Roll out <U+2154> of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half. Flip the pear halves onto each pastry square and brush with jam mixture. Roll out the remaining pastry to <U+215B>”-¼” thick and cut into strips. Form strips into a lattice over each pear, pressing to seal at the bottom. Use a knife to trim around the pears, and form stems and leaves with the excess crust. Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
[Name] Glamorgan Sausages [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-02T23:08:00Z [Description] Make and share this Glamorgan Sausages recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", NA, NA, "1/2", "3/4", "1", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["caerphilly cheese", "eggs", "milk", "dry mustard", "leek", "fresh parsley", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.3 [FatContent] 1.9 [SaturatedFatContent] 0.6 [CholesterolContent] 47.0 [SodiumContent] 94.7 [CarbohydrateContent] 8.2 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 16 sausages [RecipeInstructions] First 8 ingredients are for sausages: mix breadcrumbs, cheeses, mustard, leeks, parsley, salt and pepper. Beat eggs and mix inches Add milk as needed for consistency. Form into sausage shapes by hand. For coating: Beat egg and add milk in plate. Place seasoned breadcrumbs on another plate. Dip sausages in egg mixture, then roll in breadcrumbs. Heat oil over medium low and fry sausages a few at a time until golden.
[Name] Rachel Ray's Vinegar-Based Coleslaw [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-02T23:34:00Z [Description] Make and share this Rachel Ray's Vinegar-Based Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "2", "16", "1", NA, NA] [RecipeIngredientParts] ["red wine vinegar", "sugar", "salt", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 115.2 [FatContent] 6.9 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 603.0 [CarbohydrateContent] 12.9 [FiberContent] 2.8 [SugarContent] 9.9 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
[Name] "End of the Season" Ketchup [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-07-03T17:50:00Z [Description] Make and share this "End of the Season" Ketchup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/OauZmOw1S5u798Qo61NI_31200832102_98517baee5_z.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Free Of...", "Summer", "Spicy", "For Large Groups", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "2", "1", "1", "1/4", "1/4", "1/4", "3", "2/3"] [RecipeIngredientParts] ["tomatoes", "hungarian wax chiles", "kosher salt", "garlic powder", "black pepper", "allspice", "celery seed", "raw sugar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 94.3 [CarbohydrateContent] 5.2 [FiberContent] 1.1 [SugarContent] 3.9 [ProteinContent] 0.8 [RecipeServings] 26.0 [RecipeYield] 3 3/4 cups [RecipeInstructions] Cook the onions though sugar for about 40 minutes over medium heat. Mill through a food mill then return to pot and add vinegar. Cook until thickened - about 30 minutes. Process 20 minutes in a waterbath.
[Name] Green Thai Curry Paste [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT24H [TotalTime] PT24H [DatePublished] 2017-07-03T17:54:00Z [Description] I'm not kidding when I say that this paste is spicy. There's no oil in it, so when you use it you can "bloom" it however you wish (coconut oil or coconut milk are the two we tend to use), but I would not recommend a spoonful as a taste test! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/AyaK3wqlQDmSa2prOWSd_27627938544_85c9875dc9_b.jpg" [RecipeCategory] Curries [Keywords] ["Peppers", "Vegetable", "Thai", "Asian", "Free Of...", "Summer", "Spicy", "For Large Groups", "Small Appliance", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "2", "1/2", "4", "1/4", "1", "2", "1", "1/4", "1/4", "1", "2"] [RecipeIngredientParts] ["cumin", "white pepper", "green chilies", "green pepper", "minced garlic cloves", "green onion", "dried lemongrass", "fresh ginger", "cilantro", "mint", "lemon balm", "tamari", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 33.0 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 0.4 [RecipeServings] 32.0 [RecipeYield] 1 cup [RecipeInstructions] Puree all ingredients until smooth. Store in the fridge up to 3 days or freeze up to 3 months.
[Name] Nam Prik Num [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2017-07-03T18:01:00Z [Description] This roasted chile salsa is packed with flavour that comes through the flames. Traditionally made with fish sauce, this vegetarian version uses “fish mint”, an herb with a remarkably fishy flavour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/8PGR36nFQ8iDyet9VHvR_30729152311_93e2fa7995_z.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Thai", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "< 60 Mins", "For Large Groups", "Canning", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2", "3", "5", "5", "1 1/2", "3", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["bell pepper", "serrano chilies", "garlic cloves", "garlic cloves", "diced tomatoes", "fresh cilantro", "mint", "green onion", "lime juice", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 39.5 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 0.6 [RecipeServings] 16.0 [RecipeYield] 2 cups [RecipeInstructions] ["Heat the broiler.", "Place peppers, and whole garlic on a silicone or parchment-lined baking sheet.", "Broil 8 minutes, until garlic is beginning to blacken and peppers are soft.", "Transfer bell and banana peppers to a bowl and cover for 3 minutes.", "Peel and transfer all the peppers, along with accumulated juices and roasted garlic, to food processor.", "Add remaining ingredients and pulse until chopped and well combined.", "Transfer to a non-metallic container or serving bowl and let stand at room temperature until the flavors are melded, at least 30 minutes, or can 20 minutes in a waterbath." ]
[Name] Piri Piri Sauce [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-03T18:07:00Z [Description] When people make "authentic" piri piri, they often add fish sauce for the salty, pungent flavour. However, to keep things vegan (and avoid it going wonky in the fridge or freezer) I used fish mint instead, which provides the flavour without the animal products [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/HDNr2f3Q92WrqyCGtD0T_30044038484_633918fde1_z.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "South American", "Free Of...", "Summer", "Spicy", "< 15 Mins", "For Large Groups", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["14", "10", "1/2", "1/4", "1/4", "1", "2", "3", "1/3", "1"] [RecipeIngredientParts] ["red chilies", "garlic cloves", "cilantro", "lemon balm", "mint", "lemon, zest of", "lemon juice", "white vinegar", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.4 [FatContent] 4.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 149.7 [CarbohydrateContent] 4.3 [FiberContent] 0.7 [SugarContent] 2.2 [ProteinContent] 0.9 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] Combine all the ingredients in a blender or food processor and blend to a smooth paste. Transfer to a jar and freeze or store in the refrigerator up to 2 weeks.
[Name] Herbed Salsa [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-03T18:14:00Z [Description] The goodness of fresh cilantro, garlic, lemon balm and lime finds a home with roasted peppers, tomatoes, Egyptian onion and a good hit of lime all came together in a "Summer Saturday" marriage of flavours. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/ASgx6gtzSx6r1iwIwpeT_27843322022_431b747aa2_z.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Mexican", "Free Of...", "Spicy", "< 30 Mins", "For Large Groups", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/2", "4", "1/4", "1", "1", "1", "2", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["cilantro", "lemon balm", "garlic cloves", "lime juice", "lime, zest of", "no-salt-added diced tomatoes", "green onion", "salt", "cumin", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.8 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 257.1 [CarbohydrateContent] 3.8 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 0.8 [RecipeServings] 14.0 [RecipeYield] 3 1/2 cups [RecipeInstructions] In a food processor, combine the cilantro, lemon balm, garlic, lime juice and lime zest until pasted. Set aside. Heat the broiler. Spread the drained diced tomatoes and diced peppers on a lined baking sheet. Broil for 10 minutes, until beginning to blacken. Remove from the oven and transfer to a pot. Add the herb paste, green onion, salt, cumin and oregano, along with tomato liquid. Bring to a simmer and cook 5 minutes. Can in a waterbath for 10 minutes.
[Name] Spicy Sweet Tomato Jam [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT3H30M [PrepTime] PT20M [TotalTime] PT3H50M [DatePublished] 2017-07-03T18:20:00Z [Description] This is in no way a traditional "PB&J" type of condiment, either in taste or texture... but really, what tomato jam is akin to your classic concord or peach confiture? At any rate, this is not that jam. No, this wickedly delicious spread is something entirely different, and (if possible) even more addictive - especially for the heat seekers among us. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/OKdRHKT0RVyN5C6G5C2A_27973542974_48a4409a2b_b.jpg" [RecipeCategory] Spreads [Keywords] ["Peppers", "Vegetable", "Canadian", "Free Of...", "Spicy", "For Large Groups", "Canning", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1", "1/4", "1/2", "1/4", "1/4", "2", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["fresh tomatoes", "chile", "ancho chili", "sun-dried tomato", "honey", "apple cider vinegar", "fresh ginger", "ground cumin", "sea salt", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 37.1 [CarbohydrateContent] 3.1 [FiberContent] 0.2 [SugarContent] 2.7 [ProteinContent] 0.2 [RecipeServings] 72.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] Combine all the ingredients (except Clear Jel and cold water] in a large pot and bring to a boil. Reduce the heat and simmer for 3 hours, stirring occasionally. Using an immersion blender (or in batches in a regular blender], puree the mixture until relatively smooth. Simmer for 15 minutes. Meanwhile, whisk together the Clear Jel and cold water. Stir into the jam mixture and cook, stirring constantly, until thickened. Can 15 minutes in a waterbath.
[Name] Sweet Heat Pepper Jelly [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-03T18:26:00Z [Description] I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat. A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomona’s Pectin I was able to use just enough sugar to call the works a "jelly" while preventing the batch turning into hellfire candy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/nFvhCiQdT5mlGJUtgX4f_27928585953_315c36e352_b.jpg" [RecipeCategory] Jellies [Keywords] ["Spreads", "Peppers", "Vegetable", "Canadian", "Free Of...", "Spicy", "Sweet", "< 60 Mins", "For Large Groups", "Canning", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "2/3", "2"] [RecipeIngredientParts] ["scotch bonnet pepper", "white wine vinegar", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 11.0 [FiberContent] 0.1 [SugarContent] 10.3 [ProteinContent] 0.1 [RecipeServings] 18.0 [RecipeYield] 2 1/4 cups [RecipeInstructions] Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes. Add the lemon juice and calcium water to the pot and bring to a boil. Whisk together the sugar and pectin and add to the boiling mixture, stirring well. Cook 1 minute, stirring constantly. Process 10 minutes in a waterbath or store in the fridge up to 1 month.
[Name] Kaiserschmarrn With Peaches [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-03T18:28:00Z [Description] This Austrian pancake can be served for breakfast or dessert. This version makes great use of summer time fruits- peaches and blackberries. However, other combinations of fruits, fresh and dried, can be used instead. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/20/xMnhMI5pTqmfi542VpaQ_IMG_1424.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/532420/SAsALbqKQ06U0sJ0b4Vl_IMG_1424.JPG"] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Austrian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "1/4", "1", "1", "1", "4", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "fresh lemon juice", "all-purpose flour", "milk", "eggs", "lemon zest", "salt", "confectioners' sugar", "blackberry"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 326.1 [FatContent] 13.0 [SaturatedFatContent] 6.9 [CholesterolContent] 150.1 [SodiumContent] 95.3 [CarbohydrateContent] 45.0 [FiberContent] 4.3 [SugarContent] 23.7 [ProteinContent] 9.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt 1/2 tablespoon of the butter in a 12 inch non-stick skillet. Add the peaches, 1 tablespoon of the granulated sugar and the lemon juice and cook over high heat, stirring occasionally, until the peaches are tender and lightly browned, about 5 minutes. Transfer the peaches to a plate and clean the skillet.", "In a large bowl, whisk the flour, milk, egg yolks, zest and 2 tablespoons of the granulated sugar until smooth. In another bowl, beat the egg whites with the salt until soft peaks form. Beat in the remaining 1 tablespoon of granulated sugar until the whites are glossy. Fold the whites into the batter until no streaks remain.", "In the skillet, melt 1 tablespoon of the butter. Add the batter, cover and cook over moderately low heat until it is golden on the bottom and the top is beginning to set, 4 to 5 minutes. Slide the pancake onto a large plate. Carefully invert the skillet over the pancake. Using oven mitts, flip the skillet and the plate to return the pancake to the pan. Cook until the underside of the pancake is set and lightly browned, about 2 minutes.", "With a spatula, cut the pancake in the skillet into 2-inch squares. Dot with the remaining 2 1/2 tablespoons of butter, sprinkle with 1/3 cup of confectioners' sugar and top with the peaches. Cook and toss or stir until the pancake is caramelized, about 5 minutes. Add the blackberries and toss or stir until they are heated through, about 1 minute. Transfer to a platter, sprinkle with confectioners' sugar and serve." ]
[Name] Stone Fruit Slaw [AuthorId] 312363 [AuthorName] landlocked 2 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-03T23:30:00Z [Description] I found this recipe on the New Seasons Market website and it looks like great side dish. I plan to make it for a 4th of July cookout. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Vegetable", "Summer", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["cabbage", "cilantro", "mint", "rice vinegar", "kosher salt", "nectarines", "plums"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 395.3 [CarbohydrateContent] 6.9 [FiberContent] 1.8 [SugarContent] 4.6 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl and toss well. Refrigerate a 1/2 hour to let the flavors meld.
[Name] Austrian Kaesespaetzle (Cheese Spaetzle) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-07-04T01:41:00Z [Description] When traveling in Austria, you must try this oozy cheesy dish. Or, you can make it yourself. If you have a spaetzle maker, that's great, but if you don't, you can push the dough through a colander with large holes using a spreader. Inspired by a recipe from A Wanderer's Lust. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/22/BRLSOr3jSoqLu3k1Gfdg_IMG_20170725_191858.jpg" [RecipeCategory] Cheese [Keywords] ["Austrian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["14", "5", "1/2", "4", "4", "1", "4", "4", "1", "2"] [RecipeIngredientParts] ["flour", "eggs", "milk", "gruyere cheese", "edam cheese", "onion", "olive oil", "salt", "fresh ground pepper", "fresh parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 569.5 [FatContent] 25.8 [SaturatedFatContent] 10.1 [CholesterolContent] 195.5 [SodiumContent] 424.1 [CarbohydrateContent] 59.2 [FiberContent] 3.1 [SugarContent] 3.9 [ProteinContent] 24.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 250 degrees F. and place a smaller casserole dish (approximately 11 X 7] in the oven to warm before adding the spaetzle. Place a large pot on the stove and add 2 quarts salted water. Bring to a boil. Meanwhile, in a mixing bowl, add the flour eggs, milk and 2 pinches salt and stir vigorously until thoroughly incorporated. The dough should be runny but stable. Set aside and let dough rest. Grate cheeses and mix them together. Set aside. Pour the olive oil in a large pan and heat. Add the sliced onion, 2 pinches salt and the freshly ground pepper. Cook until the onions are nicely browned and soft. Set aside. Place the spaetzle maker or colander over the boiling pot of salted water. Pour in about 1/3 of the dough and move the speatzle maker back and forth, or push the dough through the colander with a spreader. Stir the spaetzle regularly to prevent sticking. Simmer gently until the spaetzle floats on the top of the water. It's done at this point. Remove with a medium size handled sieve, let the water drain out and place into the pre-heated casserole dish. Sprinkle 1/3 of the cheese and the onions on top of the spaetzle and repeat this step two more times until there are three layers of spaetzle, onions and cheese in the casserole dish. Sprinkle the parsley on top and let rest for 15 minutes until the cheese has melted. Serve with a green salad and a cold beer.
[Name] Aloo Matar [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-07-04T06:17:00Z [Description] Make and share this Aloo Matar recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/HloJjPtXRP239h09Xt5I_aloo%20matar.jpg" [RecipeCategory] Potato [Keywords] ["Vegetable", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1/2", "2", "3/4", "1/2", "500", "6", "3", "1", "1", "100", NA] [RecipeIngredientParts] ["onion", "ginger", "garlic", "cinnamon stick", "olive oil", "ghee", "ground turmeric", "ground cumin", "chili powder", "fresh ground black pepper", "potatoes", "green chilies", "tomatoes", "tomato puree", "salt", "fresh coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.9 [FatContent] 15.4 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 1275.0 [CarbohydrateContent] 80.2 [FiberContent] 14.1 [SugarContent] 18.9 [ProteinContent] 13.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Liquidise the onion, ginger and garlic. Heat the oil or ghee in a wok and stir fry the onion mixture and the cinnamon until the mixture changes colour.(around 5 minutes]. Reduce the heat and add the turmeric, cumin, chilli powder and black pepper. Stir for around 1 minute, then add the potatoes and chillis. Stir fry for around 3 minutes then add the tomatoes, salt and tomato puree. Mix and add around 250 ml warm water and bring to the boil. Cover tightly and simmer for around 10 minutes (the potatoes should be half cooked]. Add the peas and cook, covered, for a further 10 minutes until the potatoes are cooked through. Remove the cinnamon and serve garnished with coriander leaves.
[Name] Homemade Capsicum and Potato Pakoras (Fritters for a Rainy Day) [AuthorId] 6357 [AuthorName] Charishma_Ramchanda [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-07-04T12:10:00Z [Description] This is one of the best homemade Indian snacks that I have ever created on a rainy monsoon evening for my family. They loved it to the core. I wish and hope that all of my Zaar friends (old, present ones and the new ones I will be blessed with) do try this out and let me know their reviews. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "10", "1/3", "1/4", "1/2", "1/2", "1/2", NA, "1 1/4", "1/2", "1 -2", "1/4"] [RecipeIngredientParts] ["green bell peppers", "potatoes", "gram flour", "garlic cloves", "cumin powder", "black pepper", "garam masala powder", "turmeric powder", "red chili powder", "water", "salt", "coriander powder", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.7 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1010.0 [CarbohydrateContent] 71.4 [FiberContent] 9.0 [SugarContent] 6.5 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Mix all the dry ingredients together in a big bowl. Add water very slowly to the above mixture of dry ingredients and mix well to prepare a thick paste. In the meantime, heat oil in a skillet on medium flame. De-seed both the green capsicums (bell peppers] and slice lengthwise. Now wash and peel the potatoes and cut in rounds. Dip the sliced bell peppers and the potato rounds in the prepared batter. Allow to coat well on either side. Note: The rice flour addition makes your capsicum and potato pakoras more crispy. Now one by one, gently put the sliced and coated with masala bell peppers and potato rounds into the oil. Deep fry on either side for 2 minutes until golden brown. Drain on a clean kitchen paper towel to get rid of the excess oil. Serve hot with tomato ketchup or green chutney on the side and a cup of hot masala tea. Enjoy this as a snack on a rainy day and think of me!
[Name] Welsh Rarebit [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-04T14:38:00Z [Description] Make and share this Welsh Rarebit recipe from Food.com. [Images] character(0) [RecipeCategory] Welsh [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", NA, "4", "1", "4"] [RecipeIngredientParts] ["cheddar cheese", "butter", "Worcestershire sauce", "mustard", "flour", "fresh ground black pepper", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.1 [FatContent] 24.8 [SaturatedFatContent] 15.6 [CholesterolContent] 74.9 [SodiumContent] 488.3 [CarbohydrateContent] 3.8 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt butter, cheese, Worcestershire sauce, mustard, flour, and pepper on medium low. Add beer to a good consistency. Remove from heat and let cool when it is a thick paste consistency. Toast bread on one side. Spread seaweed mix on untoasted side, then spread cheese mixture. Broil to brown the top.
[Name] Azifa [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-07-04T14:46:00Z [Description] Make and share this Azifa recipe from Food.com. [Images] character(0) [RecipeCategory] Ethiopian [Keywords] ["African", "Low Cholesterol", "High Fiber", "High Protein", "Healthy", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["green lentil", "onion", "ground ginger", "turmeric", "lime juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.9 [FatContent] 14.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 7.8 [CarbohydrateContent] 62.7 [FiberContent] 30.1 [SugarContent] 3.5 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Boil lentils in water until soft, about 30 minutes. Drain and rinse with cold water. Place in bowl and gently mash. Mix in the rest of the ingredients. Serve chunky or use food processor to make a paste.
[Name] Berbere Spice Mix [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-04T14:51:00Z [Description] Make and share this Berbere Spice Mix 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/53/24/27/VT6ZgUG1TxGVR2rDC4ru_Lamb%20Chops.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/27/7RHzPBRGRfc9ZdJ2GytA_Berbere%20Spice%20Mix%202.jpg"] [RecipeCategory] Ethiopian [Keywords] ["African", "High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["chili powder", "paprika", "ground ginger", "ground cardamom", "ground turmeric", "ground coriander", "ground fenugreek", "ground cinnamon", "ground nutmeg", "ground allspice", "ground cloves", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 380.6 [FatContent] 18.1 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 1446.5 [CarbohydrateContent] 69.3 [FiberContent] 45.7 [SugarContent] 10.3 [ProteinContent] 18.0 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] Mix all ingredients together. Store in an airtight container.
[Name] Savoy Cabbage in Cream [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-04T16:45:00Z [Description] Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes. [Images] character(0) [RecipeCategory] German [Keywords] ["Austrian", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/4", "1", "2", "2/3", "1"] [RecipeIngredientParts] ["savoy cabbage", "onion", "butter", "salt", "ground pepper", "ground nutmeg", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.9 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 29.8 [SodiumContent] 401.1 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Trim and quarter the savoy cabbage and remove the core. Blanch the quarters in lightly salted boiling water for 2 minutes. Remove and drain well. When cooled enough to handle, slice the cabbage quarters into strips.", "Finely dice the onion. Melt the butter in a large skillet and add the onion. Saute until the onion is soft and translucent. Add the cabbage strips and saute for a few minutes. Add the seasonings and meat stock. Cover and simmer for 20 minutes.", "Whisk the cream with the cornstarch. Add to the cabbage and cook for 2 - 3 minutes. Taste and adjust for seasonings if necessary and serve." ]
[Name] Duba Wot [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-04T18:13:00Z [Description] Make and share this Duba Wot 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/53/24/29/lfk0s2xxR6OoKFRpFxwz_duba%20wot.jpg" [RecipeCategory] Ethiopian [Keywords] ["African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "2/3", "2/3"] [RecipeIngredientParts] ["pumpkin", "onion", "olive oil", "berbere", "cumin powder", "dried basil"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 120.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 15.4 [FiberContent] 2.7 [SugarContent] 3.4 [ProteinContent] 1.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Saute onions in olive oil. Add a little water and berbere, and stir for 2 minutes. Add squash cubes and stir to coat. Then add water to about 3/4 of the way to top of squash cubes. Cook until tender, stirring every 5 minutes. Add cumin and basil, stir and serve.
[Name] Crock Pot Pierogies and Bacon [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-04T20:12:00Z [Description] I wanted to post my take on another crock pot pierogie recipe that I found on here since the technique and ingredients are a little different. I did it this way and didn't have to stir or move the pierogies around. They did get a little crispy on the edges after a while, so I think I will turn it down to warm next time. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Onions", "Vegetable", "Kid Friendly", "Potluck", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1", "1", "1"] [RecipeIngredientParts] ["water", "bacon", "butter", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.9 [FatContent] 16.2 [SaturatedFatContent] 7.7 [CholesterolContent] 33.2 [SodiumContent] 225.2 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 2 Pierogies [RecipeInstructions] Boil pierogies according to package directions (I boiled water in a large stock pot and added all of the pierogies at once]. Drain. Spray crock of crock pot with cooking spray or add liner to keep pierogies from sticking. Cook bacon until done enough to crumble. Cool on paper towels. Reserve 2 Tbsp grease to cook onions. Reheat bacon grease and cook onions over medium/high heat in bacon grease until translucent, about 5 minutes. Add butter to pan until melted. Stir bacon back into pan with butter onion mixture. Place a layer of pierogies in the crock pot. Drizzle butter mixture over the top. Repeat these steps until all pierogies are in the crock pot. Drizzle any leftover butter mixture over the top. Try to split it up between layers it so 75% of it is gone when you reach the top. Cover and turn crock pot to low to keep heat we had it on low for about 6 hours and the edges started to get crunchy (which we liked]. Turn to warm if this is a problem.
[Name] Potsticker Dipping Sauce [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-07-04T22:00:00Z [Description] This is a killer dipping sauce for potstickers, egg rolls, spring rolls or tempura - especially if you're looking for a dragon! Don't be scared though - there's just enough sweet and sour to accent the flames, and it even gets better with age. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/gK9ueYnCSWD0raOTLrEd_30704133492_4e29778c4c_z.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Chinese", "Japanese", "Thai", "Asian", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Potluck", "Spicy", "Savory", "< 30 Mins", "Canning", "Small Appliance"] [RecipeIngredientQuantities] ["3 1/2", "2", "3/4", "1 3/4", "2 7/8", "1", "1/2"] [RecipeIngredientParts] ["chilies", "ginger", "garlic", "white vinegar", "salt", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 294.9 [CarbohydrateContent] 7.0 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 1 cup [RecipeInstructions] Place chilies, ginger and garlic into the bowl and chop finely. Add remaining ingredients and blend until mostly smooth. Transfer to a microwave safe bowl and heat on HI for 3-4 minutes, until almost boiling. Ladle into jars and can in a waterbath for 10 minutes.
[Name] Dakkous [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-07-04T22:06:00Z [Description] Dakkous is an Arabian Style Tomato Sauce perfect for stirring into rice or couscous as well as serving with roasted meat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/xVTwjzIRiKhbZ9wAflbT_30704748272_438aac267f_k.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Southwest Asia (middle East]", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "Canning", "Stove Top", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["4", "2", "8", "10", "1", "1/2", "1/2", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["tomatoes", "sun-dried tomato paste", "chilies", "garlic cloves", "shallot", "cinnamon", "turmeric", "paprika", "sea salt", "black pepper", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 184.2 [CarbohydrateContent] 7.7 [FiberContent] 2.2 [SugarContent] 3.4 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] Combine all the ingredients in a pot over medium heat and bring to a simmer. Cook, stirring occasionally, for 45 - 50 minutes or until thick. Can 40 minutes in a waterbath or store up to 1 week in the fridge. Can be frozen.
[Name] Rhubarb Pie With Vanilla, Strawberries and Lemon Balm [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT45M [PrepTime] PT3H [TotalTime] PT3H45M [DatePublished] 2017-07-04T22:30:00Z [Description] The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/uSxpNHQHC1ElD8TwBzga_35554822132.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Fruit", "Vegetable", "Lactose Free", "Kid Friendly", "Free Of...", "Memorial Day", "Labor Day", "Baking", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4 1/2", "3 1/2", "1/4", "1/2", "4 5/8", "1", "6", "5", "3/4", "1/4", "4 -5", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "salt", "vegetable shortening", "rhubarb", "sugar", "cinnamon", "lemon balm", "vanilla", "tapioca flour", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.5 [FatContent] 11.3 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 107.2 [CarbohydrateContent] 29.4 [FiberContent] 2.1 [SugarContent] 13.5 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 1 9" pie [RecipeInstructions] In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours. Drain the juice and set aside. Heat the oven to 425°F. Combine the flours, baking powder and salt in a bowl. Cut in the shortening and tallow until the mixture resembles coarse meal. Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended. Divide into two balls, one about <U+2154> of the mass, the other the remaining third. Wrap the smaller ball in plastic and set aside. Roll out the larger ball to about 11” in diameter and place in a 9” pie pan, pressing it into place. Sprinkle bottom with raw sugar and place in the fridge. Add the jam and vanilla to the rhubarb mixture. Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated. Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5]. Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired. Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
[Name] Death by Michael Chicken Tetrazzini [AuthorId] 1577297 [AuthorName] Michael Kinsel [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-07-05T02:14:00Z [Description] Make and share this Death by Michael Chicken Tetrazzini 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/1577297/HN512CFxRPeqHT3rnsSK_1499220617144995962663.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1 1/2", "16", "1 1/2", "3/8", "1", "1/2", "1 1/2", "1/3", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["portabella mushrooms", "heavy whipping cream", "linguine", "chicken breasts", "butter", "salt", "black pepper", "chicken broth", "cooking sherry", "cooking wine", "asiago cheese", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.7 [FatContent] 45.7 [SaturatedFatContent] 24.4 [CholesterolContent] 184.7 [SodiumContent] 781.9 [CarbohydrateContent] 66.5 [FiberContent] 3.2 [SugarContent] 4.0 [ProteinContent] 37.7 [RecipeServings] 6.0 [RecipeYield] 8 [RecipeInstructions] Replace portabella mushroom for a 15 ounce can of sweet corn for those who cannot eat mushrooms. Cook chicken until \"just\" under done and then cut into 1/2 inch pieces. Cook linguine until dente. Melt butter, then add salt and pepper into large saucepan. Stir in sherry, marsala, and cream. Add small amounts of flour to thicken. Stir in mushrooms (or corn], chicken, and linguine. Mix thoroughly. Pour into a large baking dish and sprinkle Asiago cheese evenly over the top. Cook for 35 minutes at 350 degrees. For about a minute and 1/2, turn on top broiler on high to brown top. Watch carefully not to burn top.
[Name] Arroz Con Pollo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H45M [PrepTime] PT15M [TotalTime] PT2H [DatePublished] 2017-07-05T18:30:00Z [Description] Make and share this Arroz Con Pollo 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/33186/53DTx8QdRMaMVqqEGhYy_CCONE104H_60712_3003.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "5", "4", "2", "1", "1", "2", "2", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["chicken", "garlic cloves", "carrots", "celery", "bay leaf", "onion", "long-grain rice", "olive oil", "curry powder", "cumin", "peas", "fine salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 809.6 [FatContent] 39.6 [SaturatedFatContent] 10.6 [CholesterolContent] 170.1 [SodiumContent] 203.7 [CarbohydrateContent] 61.0 [FiberContent] 4.6 [SugarContent] 4.4 [ProteinContent] 49.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken.", "Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve." ]
[Name] Spicy Cumin Lamb "Long Life" Noodles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2017-07-05T18:37:00Z [Description] Make and share this Spicy Cumin Lamb "Long Life" Noodles 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/53/24/36/HgHPW56dTqiPdtVZT1s7_CCONE104H_60712_3018.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["14 1/8", "1/4", NA, NA, "7", "1", "1", NA, "1/2", "1", "1", "1", "1 1/4", "1", NA, NA] [RecipeIngredientParts] ["wheat flour", "fine salt", "cold water", "lamb", "cooking wine", "scallion", "red onion", "powdered cumin", "soy sauce", "white sugar", "fine salt", "black vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2147.1 [FatContent] 53.7 [SaturatedFatContent] 19.3 [CholesterolContent] 223.8 [SodiumContent] 5320.3 [CarbohydrateContent] 313.9 [FiberContent] 47.1 [SugarContent] 13.5 [ProteinContent] 121.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the noodles:", "Mix together the flour and salt in a stand mixer or by hand in a large basin. Slowly add the water with the mixer on low speed, and then knead or mix until the dough is smooth, flat and consistent. Cut the dough into small pieces, about 4 inches long, 2 inches wide and 3/8-inch thick. Cover them with vegetable oil, and place them in the refrigerator right away to prevent sticking.", "For the soup:", "Mix together the sliced lamb, wine and egg white and marinate for 20 minutes. Coat a large saute pan with vegetable oil and heat over high heat until it reaches a smoking point. Add the lamb and egg mixture into the pan and cook until the meat is almost done, then set the meat aside in a small bowl. Add a little more oil to the pan and cook the scallions and onions without browning. Add the meat, cumin, soy sauce, sugar and salt and saute to let the flavor set in, 3 minutes, and then remove from the heat.", "Bring a large pot of water to a boil. When the water is almost boiling, take 3 pieces of the dough from the refrigerator. Press the dough flat on a work surface and take one end of the piece in each hand and pull. Slap the dough on the table until it becomes elongated into a wide noodle. Rip this noodle down the middle, creating a longer, continuous, circular noodle and throw it into the boiling water. Repeat with the rest of the pieces. Boil the noodles until cooked through, and then drain and transfer to a bowl. Top with the lamb, and add more soy sauce, chili oil and black vinegar to taste." ]
[Name] Traditional and Pink Brigadeiros [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H10M [TotalTime] PT1H25M [DatePublished] 2017-07-05T18:49:00Z [Description] Make and share this Traditional and Pink Brigadeiros 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/MfdmzoS6uBO0Z6LNvH9Q_CCONE104H_60712_3014.jpg" [RecipeCategory] Brazilian [Keywords] ["South American", "Sweet", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", NA, "1/2", "1", "1", "1", "1", NA, "1/4"] [RecipeIngredientParts] ["sweetened condensed milk", "dark chocolate", "cocoa powder", "unsalted butter", "butter", "sweetened condensed milk", "unsalted butter", "cherry gelatin", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 103.0 [FatContent] 3.5 [SaturatedFatContent] 2.2 [CholesterolContent] 16.6 [SodiumContent] 34.2 [CarbohydrateContent] 16.4 [FiberContent] 0.2 [SugarContent] 16.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 30 servings of each [RecipeInstructions] ["For the traditional brigadeiros:", "Combine the sweetened condensed milk, chocolate, cocoa powder and butter in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with the butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll each one in sprinkles and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving.", "For the pink brigadeiros:", "Combine the milk, butter, gelatin and egg yolk in a saucepan over medium heat. Stir vigorously until you see heavy bubbles in the mixture, about 10 minutes. Transfer the batch to a porcelain plate and refrigerate for 1 hour or until it is completely cool. When cooled, butter your hands with butter spray and using a tablespoon grab small amounts of the mixture and mold it into 1-inch balls. Roll in crystallized sugar and place in mini paper candy cups. Keep refrigerated for 30 minutes before serving." ]
[Name] Costa Rican Cole Slaw [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-05T19:18:00Z [Description] This recipe is perfect for a beach front cooking party. It's based on a recipe in the New York Times. [Images] character(0) [RecipeCategory] Costa Rican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "2", "12", "1", "1", "3", NA, "1/4"] [RecipeIngredientParts] ["ground cumin", "green cabbage", "red cabbage", "carrots", "hearts of palm", "avocado", "tomatoes", "red wine vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.5 [FatContent] 8.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 155.2 [CarbohydrateContent] 16.0 [FiberContent] 5.1 [SugarContent] 8.1 [ProteinContent] 3.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.", "Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.", "Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.", "Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving." ]
[Name] Buffalo Sauce and Garlic Parmesan Seasoning [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-05T20:18:00Z [Description] Make and share this Buffalo Sauce and Garlic Parmesan Seasoning 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/jVdAsmfQgGC5Rc7vLudD_CCONE103_Buffalo-Wings-and-Garlic-Parmesan-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1", "1", "1", "1", "1", "5", "1", "1", NA] [RecipeIngredientParts] ["garlic powder", "cayenne pepper", "fresh ground black pepper", "habanero pepper", "paprika", "red wine vinegar", "parmesan cheese", "garlic powder", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.2 [FatContent] 2.4 [SaturatedFatContent] 1.2 [CholesterolContent] 5.5 [SodiumContent] 3120.3 [CarbohydrateContent] 7.3 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] For the Buffalo sauce: Mix the hot sauce, garlic powder, cayenne, black pepper, habaneros, paprika and vinegar together in a bowl. For the Parmesan garlic seasoning: Mix the Parmesan, garlic powder, garlic salt and some pepper together in a bowl.
[Name] Siopao (Steamed Buns) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-07-05T20:26:00Z [Description] Make and share this Siopao (Steamed Buns) recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian"] [RecipeIngredientQuantities] [NA, "5", "4", "1", "2", "2", "2", "2", "2 1/2", "7 1/2", "1/3", "1/4", "125", "12"] [RecipeIngredientParts] ["canola oil", "garlic", "onion", "soy sauce", "Chinese five spice powder", "bay leaves", "cornstarch", "flour", "sugar", "baking powder", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2548.8 [FatContent] 59.8 [SaturatedFatContent] 19.5 [CholesterolContent] 940.1 [SodiumContent] 8820.6 [CarbohydrateContent] 313.8 [FiberContent] 12.1 [SugarContent] 63.0 [ProteinContent] 178.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Special equipment: baking scale. For the filling: Add some oil to a large sauce pan, and sear the pork shoulder in batches. When seared, remove the pork from the pan and reserve. Sweat the onions and garlic in the same pan. Then add the soy sauce, five-spice powder and bay leaves, then return the pork shoulder to the pan. Cover with a lid and cook low and slow until the pork is tender, 1 1/2 to 2 hours. When the meat is ready, add the cornstarch to thicken the pork mixture. Allow the mixture to cool. For the dough: Combine the flour, sugar, yeast and baking powder in a large bowl. Add 18 ounces (2 1/4 cups] cold water and the cream to the dry ingredients. Knead the mixture until it becomes a dough. Portion the dough into 2-ounce balls, then flatten and fill each ball with 1 ounce of the pork filling and a quarter of an egg. Then roll into a bun and proof the siopao for about 1 hour. Steam the buns and serve.
[Name] Parrillada Argentina With Red and Green Chimichurri Sauces [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT13H [TotalTime] PT13H30M [DatePublished] 2017-07-05T20:41:00Z [Description] Make and share this Parrillada Argentina With Red and Green Chimichurri Sauces recipe from Food.com. [Images] character(0) [RecipeCategory] South American [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "6", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "12", "1/8", "1/8", "1/8", "1/8", "6", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "12", "1/2", "1/8", "1/8", "1/8", "1/8", "1/8", "1/2", "1", "1/4", "1/8", "1", "3/4", "10", "10", "5", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["oregano leaves", "ground cumin", "paprika", "fresh Italian parsley", "fresh Italian parsley", "sea salt", "olive oil", "red wine vinegar", "rice vinegar", "white vinegar", "fresh garlic cloves", "cumin", "oregano leaves", "red pepper flakes", "fresh ground black pepper", "fresh Italian parsley", "sea salt", "olive oil", "red wine vinegar", "rice vinegar", "white vinegar", "fresh garlic cloves", "paprika", "cayenne pepper", "cumin", "red pepper flakes", "fresh oregano", "fresh ground black pepper", "fresh lemon juice", "Dijon mustard", "sea salt", "fresh ground black pepper", "olive oil", "pork sausage", "veal sweetbreads", "sea salt", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2650.7 [FatContent] 275.3 [SaturatedFatContent] 39.8 [CholesterolContent] 105.7 [SodiumContent] 3914.5 [CarbohydrateContent] 34.9 [FiberContent] 16.1 [SugarContent] 4.5 [ProteinContent] 25.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the seasoning oil: Mix the oil, oregano, cumin, paprika and parsley in a bowl. Refrigerate for half of a day. For the green chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add in the cumin, oregano, pepper flakes and black pepper. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the red chimichurri: In a food processor add a third of the parsley, roughly chopped. Dissolve the sea salt into 1/2 cup of water and set aside. Add the olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar and the garlic. Add half of the salt water solution, and start mixing for 3 to 5 minutes. Add the cayenne pepper, paprika, cumin, pepper flakes, oregano and black pepper, and mix for 6 minutes. Then add the remaining parsley in 2 batches and mix for 3 to 5 minutes for each batch. Add more of the salt water solution if necessary. For the citrus vinaigrette: In a small bowl, mix the lemon juice, mustard, salt, pepper and egg yolk with a whisk. Add the olive oil while mixing gently, until emulsified. Add water, up to 1/4 cup, as needed. For the meat and vegetables: Heat the grill to very high heat, 410 degrees F. Reserve one section of the grill separate from the vegetables, and heat to medium heat, 250 degrees F. Sparingly brush the prepared seasoning oil on all sides of the hanger steak, skirt steak, short ribs, pork sausage and blood sausage. Place the meat on the grill at a diagonal angle, and sprinkle the tops of all cuts with sea salt. Turn the meats only diagonally when you see a deep grill mark and the meat is sizzling. Sprinkle the other side of the meat with sea salt and cook the meat until medium rare. For the sweetbreads, cut the lobe in the middle and leave it uncut on one side so it hinges. Coat it in the seasoning oil and sea salt and grill it first on the cut side. Then close it and grill both opposite sides until golden and crisp. Cut the tomato in half and make a cross with a sharp knife in the center of the pulp. Coat with the seasoning oil, and pour a small tablespoon of the oil in the center of the core. Season with salt and add some oregano. Place on the grill, cut-side up. Cook until soft with char around the edges and bottom. Coat the green peppers with the seasoning oil and char them until soft and well done. Cut the white bottoms off of the asparagus, and peel them half way up the stalk. Blanch them in salted hot water for 3 minutes in a small pot, and then place them in a medium bowl of ice water. Dry them and coat in the seasoning oil, and sprinkle them with salt. Place them on the grill over medium heat until they are nicely marked on both sides. Plate the meat, sausages, tomatoes, peppers and asparagus on a traditional wooden Argentine plate, sprinkle with sea salt and serve with the chimichurri sauces and the vinaigrette.
[Name] Belizean Meat Pies [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2017-07-05T20:51:00Z [Description] These spicy little meat pies are tasty and quite simple to make. The recipe is based on one posted in a forum about Ambergris Caye. Using a food processor to make the dough is not only a time-saver, but you'll know it's the right consistency when a ball forms in the bowl. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "1", "1", "1/2", "1/2", "1", "1", "1", "1", "1", "2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["ground beef", "bell pepper", "onion", "ground black pepper", "dried thyme", "tomato sauce", "cumin powder", "Worcestershire sauce", "habanero pepper", "flour", "baking powder", "salt", "shortening", "cold water"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 269.5 [FatContent] 12.8 [SaturatedFatContent] 3.5 [CholesterolContent] 12.8 [SodiumContent] 192.5 [CarbohydrateContent] 30.6 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 7.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Combine the first 9 ingredients (through the habanero pepper] in a deep skillet over medium heat. Brown, lower heat and simmer for 20 minutes.", "Meanwhile, make the pastry dough by combining the flour, baking powder, salt and shortening and mixing until it resembles fine bread crumbs. Slowly add 1 tablespoon cold water at a time, incorporating after each addition, until the mixture comes together in a firm ball. It should not be sticky. Divide the mixture into two discs and let rest for about 15 minutes before rolling out into a round about 1/8 - 1/4\" thick. Cut out twelve 2 1/2 - 3\" circles in each round.", "Place a circle at the bottom of each muffin well in a 12 muffin tin and press lightly along the bottom and sides to form the pie bottoms. Place the meat mixture in each pie bottom leaving about 1/4 \" of dough above the filling on the sides. Place a circle on top of each filled pie and crimp to seal the edges. Pierce a small hole in the top with a knife point to allow steam to escape while baking.", "Bake the pies at 350 degrees F for 15 - 20 minutes until nicely browned. Let cool until they can be handled and serve." ]
[Name] Kebab-E Torsh (Lamb Kebabs in a Pomegranate Walnut Marinade) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT12H [TotalTime] PT12H25M [DatePublished] 2017-07-05T20:57:00Z [Description] Make and share this Kebab-E Torsh (Lamb Kebabs in a Pomegranate Walnut Marinade) recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3/4", "2", "2", "1", NA] [RecipeIngredientParts] ["lamb", "beef", "walnuts", "pomegranate syrup", "olive oil", "garlic cloves", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 597.4 [FatContent] 48.5 [SaturatedFatContent] 12.1 [CholesterolContent] 120.0 [SodiumContent] 99.4 [CarbohydrateContent] 5.5 [FiberContent] 2.5 [SugarContent] 0.9 [ProteinContent] 36.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: 4 skewers.", "Serving suggestion: flatbread, grilled tomatoes, sliced raw onion, rice and sumac.", "Place the beef in a large casserole dish. Combine the walnuts, pomegranate syrup, olive oil and garlic in a food processor and grind into a thick puree. Add the parsley and pulse into small bits. Pour the marinade over the meat and toss well. Cover and refrigerate overnight. Cut the marinated meat into small chunks, and thread 3 to 4 pieces onto the skewers, 1/4-inch apart. Brush or wipe the excess marinade from the skewers, and discard the marinade. Turn the grill on high heat. While it heats up, leave the meat out so it can come up to room temperature (no more than 45 minutes total]. Lightly oil the hot grill, and grill the kebabs for 6 to 7 minutes, turning once. Sprinkle the kebabs with fine salt and freshly ground black pepper as they cook. The meat should be slightly charred on the outside and very pink on the inside when it is finished. Serve with flatbread, grilled tomatoes, sliced raw onion, rice and sumac." ]

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