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[Name] Almond-Tumeric Potatotes (Splendid Table) [AuthorId] 314579 [AuthorName] Mrs Goodall [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-06T00:26:00Z [Description] From &quot;The Splendid Table's How to Eat Supper&quot;. &quot;Do not let one drop of the golden oil from the potatoes and onions go to waste. This is why bread was created.&quot; [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1/4", NA, NA, "1 1/2", "2", "1/3"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "ground turmeric", "salt", "black pepper", "yukon gold potatoes", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.1 [FatContent] 3.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 25.7 [CarbohydrateContent] 14.6 [FiberContent] 2.4 [SugarContent] 1.9 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Generously film the olive oil over the bottom of a 4-quart saucepan with a tight fitting lid. Set the pan over medium-high heat. Layer in the onion, tumeric, some salt and pepper, the potatoes, and more salt and pepper. Let the mixture cook, without stirring, until the onion starts to soften and brown. Don't stir, but peek under them to look for color. Add the broth or water, cover, and reduce the heat to low. Don't stir, but shake the pan occasionally, and check to make sure there is still some liquid on the bottom of the pan. Add more liquid as needed. Cook for 15 to 20 minutes, until there is a syrupy brown glaze on the bottom of the pan, the onion is coloring, and the potatoes are tender. Pull the pan off the heat and let stand covered for 5 m inutt4es. Taste for seasoning. Just before serving, sprinkle with the toasted nuts. Spoon down to the bottom of the pan to get some of the glaze for each serving.
[Name] Eggplants Stuffed With Tuna and Bulgur [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-06T12:45:00Z [Description] Make and share this Eggplants Stuffed With Tuna and Bulgur recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/RGrfcfwUStenVpadYFbp_EC_Eggplants%20stuffed%20with%20tuna.jpg" [RecipeCategory] Tuna [Keywords] ["Vegetable", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1400", "4", "1", "6", "200", "260", "1/3", NA, NA, "1 1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["eggplants", "olive oil", "onion", "garlic cloves", "green bell peppers", "canned tuna", "bulgur", "fresh thyme leave", "fresh basil", "sea salt", "black pepper", "lemon", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.6 [FatContent] 16.4 [SaturatedFatContent] 2.6 [CholesterolContent] 27.3 [SodiumContent] 1130.0 [CarbohydrateContent] 36.2 [FiberContent] 15.8 [SugarContent] 10.9 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. 100 g of the scooped out flesh chop in a food processor. Set aside.", "Grease the scooped out aubergine halves inside and outside with 1 tablespoon of olive oil and season with salt. Place them on a large baking sheet lined with parchment paper and bake in the oven for 20 minutes at 200 ° Celsius Remove from the oven, set aside.", "Sauté onion and garlic in 1 tablespoon olive oil, stirring occasionally, for 4-5 minutes until soft. Add the chopped eggplant flesh and continue to sauté for 5 minutes until the eggplant pieces are soft. If necessary, add a little water.", "Add sliced green peppers, sauté for 5 minutes until tender.", "Add tuna chunks and cooked bulgur. Break down larger tuna chunks, stir the mixture to combine.", "Add thyme and basil leaves, sea salt, pepper and lemon zest, mix to combine.", "Stuff evenly the scooped out eggplant halves with the tuna and bulgur mixture. Sprinkle with grated Grana Padano or Parmesan cheese and the remaining olive oil. Bake in the oven at 200°C for about 10 minutes until cheese becomes golden-brown.", "Serve hot or at room temperature." ]
[Name] Chick Pea Salad (Dairy Free) [AuthorId] 66560 [AuthorName] SS4838 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-06T14:28:00Z [Description] Make and share this Chick Pea Salad (Dairy Free) recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "4", "1", "1/3", NA] [RecipeIngredientParts] ["chickpeas", "fresh basil", "fresh Italian parsley", "fresh lemon juice", "olive oil", "garlic clove", "parmesan cheese", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 823.6 [FatContent] 32.6 [SaturatedFatContent] 8.8 [CholesterolContent] 29.3 [SodiumContent] 1786.4 [CarbohydrateContent] 101.2 [FiberContent] 19.2 [SugarContent] 1.1 [ProteinContent] 34.5 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Preparation. Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
[Name] SPICY, SWEET, TANGY BARBECUE SAUCE [AuthorId] 2001475096 [AuthorName] Alexander M. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-06T14:28:00Z [Description] Make and share this SPICY, SWEET, TANGY BARBECUE SAUCE recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Spicy", "Savory", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["pure maple syrup", "barbecue sauce", "curry powder", "garlic powder", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 108.2 [CarbohydrateContent] 16.5 [FiberContent] 0.1 [SugarContent] 14.1 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Marinate meat of choice. Grill, broil or bake meat to desired doneness.
[Name] Cornell BBQ Chicken With Slight Changes [AuthorId] 2000626673 [AuthorName] Darrin W. [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2017-07-06T14:30:00Z [Description] This is my own take on this iconic Upstate NY classic BBQ chicken recipe. If you grew-up anywhere near Buffalo, Rochester, Syracuse, or the Finger Lakes region, you have had this chicken before. The original recipe is a little boring for me, so I have added a few modifications that suite my taste. This recipe is enough for 2 whole cut up fryers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000626673/uMdfIMb4R9ySOKhEZTHp_CornellChicken.jpg" [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "1", "6", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["whole chickens", "eggs", "olive oil", "canola oil", "apple cider vinegar", "lemon juice", "kosher salt", "season salt", "poultry seasoning", "black pepper", "garlic powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 836.7 [FatContent] 72.2 [SaturatedFatContent] 15.4 [CholesterolContent] 193.6 [SodiumContent] 3657.2 [CarbohydrateContent] 3.9 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 39.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["in a large bowl, combine the eggs and oil. whisk until completely emulsified.", "Add the apple cider vinegar, lemon juice, and water and whisk again.", "add the remaining ingredients and whisk again until completely incorporated. Let sit while you cut the chicken.", "Cut the chickens into quarters, if the breasts are very large you can cut those in half again.", "place the chicken parts into gallon sized plastic zipper bags, or a plastic marinating pan that will allow the marinade to cover the chicken completely.", "cover the chicken with marinade and allow to set for at least 4-5 hours in the refrigerator. overnight is usually better.", "to Grill: it is best if you grill the chicken on a lower heat like 350-375 either on direct gas flame or charcoal. you can also cook over indirect heat for most of the cook and finish on direct heat to crisp the skin. You could also cook in the oven at 365 for 45 minutes and finish it with the broiler for 10 minutes to crisp. Make sure the internal temperature is over 180 degrees before serving." ]
[Name] Low Carb Vegetarian Mexican Breakfast Casserole [AuthorId] 542717 [AuthorName] sglumich [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-07-06T14:31:00Z [Description] Make and share this Low Carb Vegetarian Mexican Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "8", "5", "2", "1", "1/4", "1/4", "1/4", "1/4", "1", "1/2", "1/2", "1", "12", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "bell pepper", "garlic cloves", "Morningstar Farms grillers", "cheddar cheese", "chili powder", "garlic powder", "onion powder", "dried oregano", "paprika", "cumin", "salt", "pepper", "salsa", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.6 [FatContent] 14.3 [SaturatedFatContent] 6.9 [CholesterolContent] 212.4 [SodiumContent] 433.7 [CarbohydrateContent] 4.4 [FiberContent] 1.0 [SugarContent] 1.6 [ProteinContent] 12.1 [RecipeServings] 12.0 [RecipeYield] 12 pieces [RecipeInstructions] ["Preheat oven to 350F and grease a 9x13 pan.", "Saute onion and pepper in olive oil until onions are translucent.", "Add minced garlic and saute for 1 minute.", "Add Morningstar crumbles and chopped jalapenos. Cook until heated through.", "Add spices to crumbles and mix thoroughly. Remove from heat.", "Scramble eggs. Add cream, 1 1/2 C shredded cheese, and salsa.", "Mix crumble mixture and egg mixture. Pour in pan.", "Bake for 30 minutes, top with cheese, and bake for 15 more minutes.", "Let stand 15 minutes before serving." ]
[Name] Shrimp Pasta [AuthorId] 1802521123 [AuthorName] Nate Gray [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-07-06T14:32:00Z [Description] Make and share this Shrimp Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "1/4", "1", "2", "3", "1", "2", "1", "1", "2", "1", "1", "2", "2", "1 1/2", "1", "1", "1", "1/2", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["shrimp", "olive oil", "parsley", "garlic cloves", "tomato paste", "dried oregano", "salt", "ground black pepper", "heavy whipping cream", "basil", "thyme", "salt", "ground black pepper", "crushed red pepper flakes", "white pepper", "green onion", "parsley", "parmesan cheese", "fettuccine", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 990.6 [FatContent] 102.1 [SaturatedFatContent] 37.1 [CholesterolContent] 174.0 [SodiumContent] 2217.5 [CarbohydrateContent] 14.6 [FiberContent] 3.6 [SugarContent] 4.0 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Marinade: In a mixing bowl, mix together 1 cup olive oil, 1/4 cup parsley, lemon juice, 2 tbsp hot sauce, 3 cloves garlic, 1 tbsp tomato paste, 2 tsp oregano, 1 tsp salt, and 1 tsp black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Cook pasta. Sautee red and green pepper. Skewer and grill shrimp, whiles basting with marinade. Meanwhile, pour 2 cups cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add 1 tbsp basil, 1tbsp thyme, 2 tsp salt, 2 tsp black pepper, 1.5 tsp crushed red pepper flakes, 1 tsp white pepper, 1 cup chopped green onions, 1 cup chopper parsley, and sauteed peppers. Simmer 7 to 8 minutes, or until thickened. Add cheese until melted. Pour sauce over pasta, and top with grilled shrimp.
[Name] Shrimp Pasta [AuthorId] 1802521123 [AuthorName] Nate Gray [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-07-06T14:32:00Z [Description] Make and share this Shrimp Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] [NA, "1", "1/4", "1", "2", "3", "1", "2", "1", "1", "2", "1", "1", "2", "2", "1 1/2", "1", "1", "1", "1/2", "1/2", NA, "1", "1"] [RecipeIngredientParts] ["shrimp", "olive oil", "parsley", "garlic cloves", "tomato paste", "dried oregano", "salt", "ground black pepper", "heavy whipping cream", "basil", "thyme", "salt", "ground black pepper", "crushed red pepper flakes", "white pepper", "green onion", "parsley", "parmesan cheese", "fettuccine", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 990.6 [FatContent] 102.1 [SaturatedFatContent] 37.1 [CholesterolContent] 174.0 [SodiumContent] 2217.5 [CarbohydrateContent] 14.6 [FiberContent] 3.6 [SugarContent] 4.0 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Marinade: In a mixing bowl, mix together 1 cup olive oil, 1/4 cup parsley, lemon juice, 2 tbsp hot sauce, 3 cloves garlic, 1 tbsp tomato paste, 2 tsp oregano, 1 tsp salt, and 1 tsp black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours. Cook pasta. Sautee red and green pepper. Skewer and grill shrimp, whiles basting with marinade. Meanwhile, pour 2 cups cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add 1 tbsp basil, 1tbsp thyme, 2 tsp salt, 2 tsp black pepper, 1.5 tsp crushed red pepper flakes, 1 tsp white pepper, 1 cup chopped green onions, 1 cup chopper parsley, and sauteed peppers. Simmer 7 to 8 minutes, or until thickened. Add cheese until melted. Pour sauce over pasta, and top with grilled shrimp.
[Name] Mushroom and Spinach Pink Sauce [AuthorId] 2001355287 [AuthorName] meredithcjohnson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-06T14:33:00Z [Description] Make and share this Mushroom and Spinach Pink Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Penne [Keywords] ["Spaghetti", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "8", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "garlic", "lemon juice", "frozen spinach", "tomato sauce", "tomato paste", "diced tomatoes", "basil", "sugar", "salt", "oregano", "black pepper", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.2 [FatContent] 6.5 [SaturatedFatContent] 1.7 [CholesterolContent] 6.0 [SodiumContent] 1016.8 [CarbohydrateContent] 17.6 [FiberContent] 4.8 [SugarContent] 11.2 [ProteinContent] 6.1 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Warm olive oil on medium heat, then sauté garlic and mushrooms until they're done sweating (15-20 minutes]. Reduce heat to medium-low and deglaze with lemon juice. Increase heat to medium, add spinach, and cook until fully defrosted (3-4 minutes]. Reduce heat to medium-low and add neufchatel, stir until melted. Add yogurt, crushed tomatoes diced tomatoes, and tomato paste. Stir until well mixed. Add spices, stir until well mixed, and remove from heat.
[Name] ASPARAGUS AND MUSHROOM PASTA [AuthorId] 2000691252 [AuthorName] steve.lechner [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2017-07-06T14:33:00Z [Description] This asparagus and mushroom pasta is a healthy, light, and super flavorful meatless dish that comes together quickly and is reminiscent of spring. From: http://www.saltandlavender.com/asparagus-mushroom-pasta/ [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "2", "1", "7", "2", "1/2", NA, NA] [RecipeIngredientParts] ["farfalle pasta", "asparagus", "butter", "olive oil", "white mushrooms", "garlic cloves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.3 [FatContent] 19.8 [SaturatedFatContent] 8.5 [CholesterolContent] 30.5 [SodiumContent] 127.3 [CarbohydrateContent] 52.6 [FiberContent] 5.3 [SugarContent] 5.4 [ProteinContent] 13.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of salted water to a boil. Cook pasta according to directions.", "Grate parmesan. Set aside.", "Meanwhile, in a skillet, melt butter and olive oil on medium heat.", "Cut asparagus into roughly five equal sections (four cuts]. Add asparagus to pan and cook for approximately five minutes.", "While asparagus is cooking, slice mushrooms. Add to skillet. Cook for a few minutes, until mushrooms are softened.", "Add the garlic, lemon juice, and salt and pepper. Stir and cook for a couple more minutes. Serve over the pasta once it has cooked and generously sprinkle with grated parmesan cheese." ]
[Name] Healthy Smoothie [AuthorId] 2001237513 [AuthorName] Health At The Door [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-06T14:33:00Z [Description] Make and share this Healthy Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["flax seed", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.4 [FatContent] 1.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 19.7 [FiberContent] 1.3 [SugarContent] 16.0 [ProteinContent] 0.8 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] Place all ingredients into blender. Blend until smooth.
[Name] Quark-Protein Powder Ice-Cream With Lemon [AuthorId] 2001602389 [AuthorName] See M. [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-07-06T14:33:00Z [Description] Make and share this Quark-Protein Powder Ice-Cream With Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["300 -350", "30", "1", "1"] [RecipeIngredientParts] ["Quark", "lemons", "lime", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 1.4 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 0.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take zest from a half of lemon and juice the lemon. Mix everything in blender and freeze mixture up to 40 minutes. Done!
[Name] Honey Oat Pancakes [AuthorId] 2001237513 [AuthorName] Health At The Door [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-07-06T14:34:00Z [Description] Make and share this Honey Oat Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1/2", "2", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["cold water", "raw cashews", "rolled oats", "sea salt", "vanilla extract", "ground flax seeds", "honey", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.5 [FatContent] 12.1 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 301.6 [CarbohydrateContent] 38.5 [FiberContent] 5.6 [SugarContent] 5.8 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] 8 pancakes [RecipeInstructions] ["Soak the cashews overnight. (optional].", "In a blender, combine 1 cup of water with cashews and blend until smooth.", "Add salt, vanilla extract, rolled oats and remaining water, then blend until smooth.", "Let mixture sit for 5 minutes before making the first waffle.", "Lightly spray coconut oil on the surface of a skillet or waffle iron and then pour ~1/6 of mixture (quantity may vary between selected cooking instrument].", "Bake until pancakes are golden on both sides (flip once desired color is obtained on each side." ]
[Name] Seasoned Lentils [AuthorId] 2001237513 [AuthorName] Health At The Door [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-06T14:34:00Z [Description] Make and share this Seasoned Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1", "1", "1", "1", "1/2", "2 1/2"] [RecipeIngredientParts] ["lentils", "onion", "red bell pepper", "garlic cloves", "carrot", "celery rib", "kale leaf", "sea salt", "cilantro", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 608.6 [CarbohydrateContent] 24.4 [FiberContent] 9.0 [SugarContent] 3.9 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 4 Adult Servings [RecipeInstructions] Let the lentils soak overnight. (Optional, but will minimize development of gas after eating!]. Place lentils in a large pot and add enough water to cover the lentils plus a little more. Turn stove to medium heat. After 15 minutes, blend all vegetables with a small amount of water from lentils and blend. Place blended mixture back into pot. Add more salt to taste. Enjoy lentils with salad and potatoes or brown rice.
[Name] Nigerian Ewa Agoyin [AuthorId] 2001609397 [AuthorName] Zaineey [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-07-06T14:35:00Z [Description] Nigerian Ewa Agoyin is when you cook beans ordinarily till very soft and serve with stew. This food which has become popular among Nigerians originated from Togo and Ghana, it is even common to see that those that hawk it or sell along the roads are Togolese and Ghanians. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001609397/Hlt9Ny7R1TKSV0ilhoQX_nigerian%20ewa%20agoyin.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "Nigerian", "African", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "2", "3", "5", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "tomatoes", "habanero peppers", "salt", "palm oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1054.9 [FatContent] 108.9 [SaturatedFatContent] 35.9 [CholesterolContent] 0.0 [SodiumContent] 1184.3 [CarbohydrateContent] 22.2 [FiberContent] 4.8 [SugarContent] 13.2 [ProteinContent] 4.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place a pot of water on your burner. Make sure to put enough water and wait till it boils. Rinse the beans and add to the boiling water. Chopped Onions and pour inside the beans, this will make the beans soft in less time, cover it but make sure you add water in case it gets dry when not soft. Once you have your beans very soft, sprinkle little salt. Leave till the water gets dry, after you set it aside. Grind your tomatoes, pepper and onions. The next thing you have to do now is place another pot on your burner, add palm oil and when it a bit hot, pour groundnut oil and leave till they blend. The combination of these two gives an amazing taste to your stew. Add the grinded mixture, seasoning and salt to taste. Turn the mixture with spoon and leave to fry for few minutes. Serve your ewa agoyin with stew and you may decide to eat with bread, boiled yam or fried plantain.
[Name] Chinese Restaurant Cold Sesame Noodles [AuthorId] 142544 [AuthorName] Puffjelo [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-07-06T14:37:00Z [Description] I love these from my local takeout joint. More traditionally, these are made with egg noodles, or lo mein noodles. But I really like making them with the thicker white Japanese udon noodles, even though I know it's mixing origins. This recipe is my personal adaptation of Sam Sifton's NY Times recipe. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3", "1", "2", "1", "1", "1", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["udon noodles", "soy sauce", "rice vinegar", "sugar", "ginger", "garlic", "scallions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.1 [FatContent] 13.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 3829.3 [CarbohydrateContent] 121.8 [FiberContent] 7.7 [SugarContent] 5.3 [ProteinContent] 21.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water (if you'd like to try something different, sometimes I leave the noodles somewhat warm], drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil]. Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later]. Transfer to a serving bowl, and garnish with scallions and sesame seeds.
[Name] Slow Cooker Sausage Casserole - Without Browning [AuthorId] 2001608602 [AuthorName] LeGray [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-07-06T14:38:00Z [Description] Sausage Casserole in the Slow Cooker, with no need to brown the sausages first! Recipe found as a suggestion on a forum. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Lactose Free", "Free Of...", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "4", "800", "2", "14", "1", "1", "1"] [RecipeIngredientParts] ["onions", "carrots", "chopped tomatoes", "sausages", "salt", "long grain rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 662.6 [FatContent] 53.4 [SaturatedFatContent] 17.7 [CholesterolContent] 144.0 [SodiumContent] 1330.0 [CarbohydrateContent] 12.4 [FiberContent] 3.2 [SugarContent] 6.8 [ProteinContent] 32.0 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] Place vegetables in the slow cooker. Pour over the stock. Lay sausages on top, and push down to submerge. Automatic setting for 8 hours. Optional: 1 hour before serving, stir in rice and water. Ensure you don't over fill your pot.
[Name] Kaproe Rice [AuthorId] 2001611948 [AuthorName] palateculinarystudio [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-06T14:41:00Z [Description] Kaprow rice is simple and easy to make. You easily gets ingredients for it. Try this yummy recipe and enjoy the Mansoon [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001611948/XOJlmt34R8SB2kwnYdgN_kaprowrice.png" [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "50", "1", "1", "2", "1", "1", "2 -3", "2 -3"] [RecipeIngredientParts] ["cooked rice", "eggs", "chicken", "basil leaves", "soy sauce", "oyster sauce", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1542.7 [FatContent] 99.2 [SaturatedFatContent] 29.7 [CholesterolContent] 3207.3 [SodiumContent] 1650.2 [CarbohydrateContent] 37.0 [FiberContent] 0.7 [SugarContent] 3.4 [ProteinContent] 115.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season the eggs with salt and scramble in a work & keep aside. Heat oil again in the same work. add minced garlic, tom yum or tom kha pasta, soy sauce, oyster sauce and the diced chicken. Keep stirring on a high flame till the chicken is cooked. Throw in rice, all the vegetables, basil leaves and season with salt & pepper. Add the scrambled egg, stir well and serve your all in one kapow rice. For more recipe, visit us at. http://www.palateculinarystudio.com.
[Name] Ricotta-Protein Powder Ice-Cream With Lemon [AuthorId] 2001602389 [AuthorName] See M. [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-07-06T14:41:00Z [Description] Make and share this Ricotta-Protein Powder Ice-Cream With Lemon recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "European", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["300 -350", "30", "1", NA] [RecipeIngredientParts] ["ricotta cheese", "lemons", "lime", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.7 [FatContent] 9.8 [SaturatedFatContent] 6.2 [CholesterolContent] 38.2 [SodiumContent] 63.3 [CarbohydrateContent] 3.6 [FiberContent] 0.4 [SugarContent] 0.6 [ProteinContent] 8.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] `You will need lemons zest and juice. Mix them with rest of the ingrediens. In a blender. Freeze. Done.
[Name] Jenny's Pasta Salad [AuthorId] 1800116167 [AuthorName] Jennifer S. [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-07-06T14:41:00Z [Description] Make and share this Jenny's Pasta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1 -15", "1", "1 -8", "1/2", "1"] [RecipeIngredientParts] ["pasta", "gemelli pasta", "red onion", "black beans", "grape tomatoes", "green bell pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.6 [FatContent] 16.5 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 870.3 [CarbohydrateContent] 28.3 [FiberContent] 1.2 [SugarContent] 6.0 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil pasta according to package directions. Drain and rinse pasta in colander. Toss in large bowl with 1/2 bottle of salad dressing. Add Beans and vegetables. Toss. Add more dressing until adequately moist. Add salt to taste. Chill for 3 - 4 hours or more. Serve cold with your favorite fish or piece of meat, grilled.
[Name] Hartson's 4th of July French Toast Flag [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-06T14:42:00Z [Description] French toast with a twist. Make your family this Flag for breakfast made of French Toast, bacon, strawberries, and blueberries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/AizbUXIPSK2Tgzmv73Qc_4th%20of%20July%20French%20Toast.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1", "1", "1", "8", "4", "2", "1/4"] [RecipeIngredientParts] ["bacon", "blueberries", "strawberry", "eggs", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.6 [FatContent] 15.3 [SaturatedFatContent] 5.9 [CholesterolContent] 207.5 [SodiumContent] 227.4 [CarbohydrateContent] 11.1 [FiberContent] 1.6 [SugarContent] 7.6 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] : Add one half ½ cup of Champagne of choice to a Champagne glass and fill to the top with Grapefruit Juice. Begin sipping while you cook your flag masterpiece as directed below (this is for the cook, ingredients not listed in recipe but great for the chef]! Wash then cut Strawberries lengthwise. Discard first and last cut to the side (it’s great for snacking while you’re cooking]. Set aside remaining slices. Wash Blueberries. Discard flawed blueberries. Set aside selected blueberries. Egg Mixture: Beat eggs and place in small dish, large enough to hold egg mix and one or more bread slices (to be added later]. Add and mix Vanilla extract and Milk. Bacon: Begin Cooking bacon and set aside for finishing touches later. I recommend cooking the bacon in a fashion to prevent it from curling. Here is my suggestion: Here's a recipe for Bacon - Boiled [Amazingly Simple and Quick] from Food.com: http://www.food.com/recipe/bacon-boiled-amazingly-simple-and-quick-531699?nl=email_share. Place one or more pieces of Hawaiian Bread slices in egg mixture. Flip. Coat both sides so egg mixture adheres to bread slices but does not over saturate (Important so inside is not soggy]. Heat frying pan at medium temperature until drops of water quickly sizzle/evaporate. Add small amount of butter to frying pan (this will add to the French toast crispness]. Place Hawaiian bread slices coated with egg mix onto frying pan. Cook both sides until lightly brown (about 4 minutes per side]. I recommend cooking an extra piece and checking for doneness before getting ready to cook the rest for your dinner guests. Plate two pieces of finished cooked bread (French toast], staggered. Add three (3] rows of three (3] across blueberries to upper left corner of each slice of French toast. Add row of Strawberry Slices end to end across to piece of French toast starting where the blueberry’s first row stopped. Add a row of whipped cream from a can to each slice of French toast below the line of strawberries. Continue to alternate Strawberry/Whipped cream rows to bottom of French toast. Add cooked piece of bacon vertically from the top of the left side of each piece of French Toast. Serve.
[Name] Beef Salpicao [AuthorId] 2001539771 [AuthorName] Anonymous [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-07-06T14:43:00Z [Description] Make and share this Beef Salpicao recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "1/8", "3", "1/2", "5", "2"] [RecipeIngredientParts] ["beef sirloin", "garlic", "salt", "butter", "olive oil", "ground black pepper", "Worcestershire sauce", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.0 [FatContent] 31.8 [SaturatedFatContent] 11.9 [CholesterolContent] 135.2 [SodiumContent] 719.1 [CarbohydrateContent] 3.1 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 34.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine beef, salt, pepper, and garlic in a container. Mix well. Let sit for 10 minutes. Add olive oil and let sit for 30 minutes. Heat a pan to high heat and add all the ingredients. Cook beef evenly while stirring/tossing continuously until outer part turns brown. Add Worcestershire and oyster sauces and continue cooking until liquid in the pan dries up. Switch to medium heat. Add butter and continue cooking for 2-3 minutes more.
[Name] Nut-Free Paleo Banana Bread [AuthorId] 2001613545 [AuthorName] David W. [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-07-06T14:44:00Z [Description] Nut-Free Paleo Banana Bread that we put in the kids lunch boxes. This is safe for any children at school with potential life threatening allergies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001613545/G7BiXU5bSgSeZ2n22MEP_50bcf3_51dcaaa8d17e4598972bfe28f03e43a7~mv2.jpg" [RecipeCategory] Kid Friendly [Keywords] ["Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "4", "1/3", "1/4", "1/3", "2", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "coconut oil", "honey", "flax seeds", "tapioca flour", "cinnamon", "baking soda", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.0 [FatContent] 16.9 [SaturatedFatContent] 11.7 [CholesterolContent] 124.0 [SodiumContent] 653.4 [CarbohydrateContent] 27.4 [FiberContent] 3.2 [SugarContent] 19.0 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grease a loaf pan with coconut oil or line with baking paper. Mash banana and stir in eggs, honey and oil. Add the wet ingredients to the banana mix and stir until well-combined. Bake at 175°C/350°F for 50 minutes.
[Name] Nut-Free Paleo Banana Bread [AuthorId] 2001613545 [AuthorName] David W. [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-07-06T14:44:00Z [Description] I like to include a baked treat in my children&rsquo;s lunch boxes each day and banana bread is a popular choice. &nbsp; Bake it on the weekend then freeze for use throughout the week. This recipe doesn't include any nut products, so it's safe for your kids to take to school. [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "4", "1/3", "1/4", "1/3", "2", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "coconut oil", "honey", "flax seeds", "tapioca flour", "cinnamon", "baking soda", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.0 [FatContent] 16.9 [SaturatedFatContent] 11.7 [CholesterolContent] 124.0 [SodiumContent] 251.4 [CarbohydrateContent] 27.4 [FiberContent] 3.2 [SugarContent] 19.0 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Grease a loaf pan with coconut oil or line with baking paper. Mash banana and stir in eggs, honey and oil. Add the wet ingredients to the banana mix and stir until well-combined. Bake at 175°C/350°F for 50 minutes.
[Name] Best Cookie Recipe [AuthorId] 2001613779 [AuthorName] Jennie [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-07-06T14:45:00Z [Description] This is a simple Cookie Recipe that my family have used for years. Chocolate Chips can be substituted for anything like Fruit, Nuts other chocolate etc. Golden syrup can be substituted for honey or maple syrup instead. Spices are optional. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001613779/uI1JdqHiTPSSC726CKcJ_EP_02052016_chocolatechipcookies_closeup_1.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Chocolate Chip Cookies", "Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "100", "1", "150", "75", "1"] [RecipeIngredientParts] ["butter", "sugar", "golden syrup", "self raising flour", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.9 [FatContent] 8.8 [SaturatedFatContent] 5.4 [CholesterolContent] 17.8 [SodiumContent] 61.4 [CarbohydrateContent] 25.7 [FiberContent] 0.8 [SugarContent] 12.3 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat Oven to 180 Degrees. Beat butter and sugar to gather and then mix in the syrup. Mix in flour. Then add Chunks and/or Spice. Bake for 12 Minuets or until golden on the edges. Cool for 5-10 minuets then enjoy.
[Name] Penne W/Fennel &amp; Sausage [AuthorId] 2001422413 [AuthorName] john.garagliano [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-07-06T15:37:00Z [Description] Make and share this Penne W/Fennel &amp; Sausage recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", NA, "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["Italian sausage", "olive oil", "fennel bulb", "salt", "dry white wine", "heavy cream", "fresh thyme leave"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.4 [FatContent] 30.9 [SaturatedFatContent] 12.3 [CholesterolContent] 70.3 [SodiumContent] 944.2 [CarbohydrateContent] 28.6 [FiberContent] 5.0 [SugarContent] 0.9 [ProteinContent] 17.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Penne with fennel and sausage.", "Brown 1 pound Italian sausage, casings removed, in a large skillet, breaking up the pieces with a wooden spoon, about 7 minutes. Transfer sausage to a bowl. Add 1 tablespoon olive oil to skillet; stir in 1 large bulb fennel, cut into 1/4-inch thick sticks. Season with salt. Cook until softened, 8 minutes. Stir in 1/2 cup dry white wine; cook to reduce by half. Add 1/2 cup heavy cream, 1 teaspoon fresh thyme leaves and reserved sausage. Simmer until sauce thickens slightly. Toss with 1 pound cooked penne and 1/4 cup chopped Kalamata olives. Makes: 6 servings." ]
[Name] Westlake Rice Porridge [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT11H [PrepTime] PT30M [TotalTime] PT11H30M [DatePublished] 2017-07-06T15:42:00Z [Description] Make and share this Westlake Rice Porridge 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/XZc8ymzMQGOIwDjo9EMm_CCONE101H_60707_3014.jpg" [RecipeCategory] Rice [Keywords] "Asian" [RecipeIngredientQuantities] ["4", "2", "1", "1", NA, NA, NA, "4", NA, "4", NA] [RecipeIngredientParts] ["white rice", "whole chickens", "shrimp", "fish sauce", "fresh ginger", "kosher salt", "eggs", "soy sauce", "scallions", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2594.9 [FatContent] 137.8 [SaturatedFatContent] 42.4 [CholesterolContent] 893.6 [SodiumContent] 1245.9 [CarbohydrateContent] 153.6 [FiberContent] 5.6 [SugarContent] 0.5 [ProteinContent] 168.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Bring 4 gallons (16 quarts] water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge. Soft-boil the eggs, peel and soak in soy sauce. To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro. Cook's Note: Reserve the chickens for another dish calling for cooked chicken.
[Name] Jansson's Frestelse [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-07-06T15:47:00Z [Description] Make and share this Jansson's Frestelse 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/miyH7EeTheJHPN28y7vg_CCONE101_Janssons-Frestelse-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Potato [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "5", "7", "3 1/3", NA] [RecipeIngredientParts] ["butter", "onions", "idaho potatoes", "yukon gold potatoes", "heavy cream", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 835.2 [FatContent] 57.0 [SaturatedFatContent] 35.4 [CholesterolContent] 201.5 [SodiumContent] 142.5 [CarbohydrateContent] 74.5 [FiberContent] 9.2 [SugarContent] 5.2 [ProteinContent] 11.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. Butter an 11- by 14-inch casserole dish. Peel and slice the onions in half, and then into 1/8-inch slices. Sweat the onions in the butter until they have a tiny bit of color. Peel the potatoes, keeping the peeled ones in cold water so they do not discolor. Cut up the potatoes into evenly sized sticks, about 1/4 by 1/4 by 3 inches (they do not have to be perfect]. Do not put the potato sticks back in the water as they will lose too much starch. Pour the anchovy brine into the heavy cream, stir with a fork and add ground white pepper to taste. Layer the potatoes, onions and anchovy fillets in the casserole, beginning and ending with the potatoes. Pour the cream mixture over the potatoes until almost to the top. Bake until golden brown on top, 45 minutes. Let rest 5 to 10 minutes before serving. This dish can also be reheated slowly in the oven the next day.
[Name] &quot;West African's Finest&quot; Mafe [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-06T16:04:00Z [Description] Make and share this &quot;West African's Finest&quot; Mafe 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/f7IRck0mRjS6w0q3DXDF_CCONE101H_60707_3004.jpg" [RecipeCategory] African [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "4", "2", "2", "1", "2", "1", "1/2", "1/2", "2", "1", NA, "4", "3/4", NA] [RecipeIngredientParts] ["carrots", "garlic cloves", "potatoes", "sweet potatoes", "onion", "tomato paste", "paprika", "cayenne pepper", "cumin", "fresh thyme sprigs", "chickpeas", "water", "creamy peanut butter", "basmati rice", "couscous"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 916.8 [FatContent] 53.6 [SaturatedFatContent] 10.0 [CholesterolContent] 0.0 [SodiumContent] 718.1 [CarbohydrateContent] 93.9 [FiberContent] 17.5 [SugarContent] 14.4 [ProteinContent] 24.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, heat the peanut oil. Add the carrots, garlic, potatoes, sweet potatoes and onions and mix well. Stir in the tomato paste, paprika, cayenne, cumin, thyme sprigs, chickpeas, salt and black pepper and mix well. Add the stock, making sure the level of the stock is above the veggies in the pot. Add additional salt and pepper to taste. Cover and bring to boil. Reduce the heat and simmer until the veggies are tender, 20 to 25 minutes. Turn off the heat but leave the pot on the stove. Stir in the creamy peanut butter, mix well and let sit for 5 minutes before serving. Serve with basmati rice, quinoa, couscous or fufu.
[Name] Schoko Nuss (Chocolate-Covered Hazelnuts) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT6H [TotalTime] PT6H25M [DatePublished] 2017-07-06T17:49:00Z [Description] Make and share this Schoko Nuss (Chocolate-Covered Hazelnuts) recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3/4", "1"] [RecipeIngredientParts] ["hazelnuts", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 950.6 [FatContent] 75.3 [SaturatedFatContent] 13.2 [CholesterolContent] 10.8 [SodiumContent] 37.4 [CarbohydrateContent] 61.5 [FiberContent] 11.4 [SugarContent] 45.3 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] ["Preheat the oven to 325 degrees F.", "Spread the hazelnuts on a baking sheet and toast in the oven until golden brown, about 8 minutes.", "Meanwhile, melt the sugar in a hot saucepan over medium-low heat, stirring until dissolved, frequently brushing down the sides of the pan with a wet pastry brush. Increase the heat and let boil until the syrup turns golden brown.", "While the sugar is cooking, heat a large pot over medium heat and add the nuts, stirring constantly. Pour the caramel into the hazelnuts, stirring with a wooden spoon until the caramel reaches your desired color. Sprinkle some water onto the nuts to shock them to stop the cooking. Pour the mixture into a single layer onto a clean granite or marble work surface or baking sheet. Constantly move the nuts around so they cool all separated. Transfer to a container and refrigerate until cool.", "Melt the chocolate in the microwave or over a double boiler and heat to 90 degrees F. Meanwhile, heat a bowl to room temperature, then place the cold nuts into the bowl. Constantly stir nuts while pouring in the melted chocolate, just enough to coat. Continue to stir, stir, stir. The chocolate should stick to the cold nuts and not to the bowl. Stop stirring when the chocolate starts to stick to the bowl. Transfer to a container and refrigerate again. Repeat this process until the desired nut-chocolate ratio is reached. Let rest for a few hours and then enjoy." ]
[Name] Oxtail Borscht and Tongue Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2017-07-06T18:01:00Z [Description] Make and share this Oxtail Borscht and Tongue Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "3", "1/2", "1", "1", NA, NA, NA, NA, NA, NA, NA, NA, "1", "1", NA, NA, NA, NA, "1", "1", "1", NA, NA, NA] [RecipeIngredientParts] ["carrot", "celery", "onion", "beet", "potatoes", "green cabbage", "red bell pepper", "tomato paste", "ketchup", "kosher salt", "black peppercorns", "sour cream", "garlic", "carrot", "onion", "whole black peppercorn", "kosher salt", "diced tomato", "garlic", "mayonnaise", "fresh ground black pepper", "romaine lettuce leaf", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.8 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 299.7 [CarbohydrateContent] 40.8 [FiberContent] 7.6 [SugarContent] 10.8 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Borscht:", "For the oxtail stock:", "Put the oxtails, carrot, celery and onions in a pot and cover with water. Cover, bring to a boil, and then reduce to a simmer and cook until the meat is very tender and falling apart, 2 hours to 2 hours 30 minutes. Discard the onions and celery from the stock. Remove the carrot, grate, and set aside. Remove and shred or chop the meat from the oxtail, discarding the fat, sinews and bone.", "For the borscht:", "Meanwhile, put the beet in a pot of water and bring to a boil. Simmer until tender, about 1 hour. Transfer to a bowl and let sit until cool enough to handle. Rub the skin off and grate on the large holes of a box grater. Add to the grated cooked carrot. Add the potatoes to the oxtail stock and cook until tender, about 10 minutes. Add the cabbage and cook until wilted, about 3 minutes. Add the red peppers and cook for another 2 minutes. Bring to a boil, and then add the grated cooked carrots and beets and the tomato paste. Season with salt and add some bay leaves and peppercorns. Discard the bay leaves before serving. Serve the borscht with sour cream, bread, garlic and Beef Tongue Salad.", "Beef Tongue Salad:", "Put the tongue, carrot, whole onion, bay leaves, some black peppercorns and some salt in a large pot, and then cover with water and bring to a boil. Reduce to a simmer and cook, covered, until the tongue is tender, about 3 hours. Transfer to a bowl of ice water to cool. Peel and discard the skin covering the tongue, and then dice. Put the diced tongue in a mixing bowl and add the chopped onions and garlic. Stir in the mayonnaise and season with salt and pepper. Mound on a bed of lettuce and garnish with dill." ]
[Name] Potato Cepelinai [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-07-06T19:25:00Z [Description] Make and share this Potato Cepelinai recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "4", "2", NA, "8", "8", "1", "1/4", "1", "1", "8", "1", NA, "2 -3"] [RecipeIngredientParts] ["idaho potatoes", "idaho potatoes", "eggs", "salt", "ground beef", "ground pork", "salt", "ground black pepper", "garlic clove", "egg", "bacon", "onion", "olive oil", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1625.0 [FatContent] 52.0 [SaturatedFatContent] 18.5 [CholesterolContent] 260.6 [SodiumContent] 1261.4 [CarbohydrateContent] 234.3 [FiberContent] 29.6 [SugarContent] 11.8 [ProteinContent] 58.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the potatoes:", "Put the grated potatoes into a large piece of fine-mesh cheesecloth or smooth kitchen towel, grabbing corners together to form a pouch. Wring the towel over a bowl, straining the excess liquid from the grated potatoes through the cloth, squeezing firmly with your hands until the potatoes are as dry as possible. Put the potatoes into a mixing bowl. Reserve the liquid. Let the starch settle to the bottom of the bowl of liquid, then pour the liquid off; add the starch back to the potatoes. Mash the boiled potatoes or run them through a ricer, and then add to the grated ones. Add the eggs and a dash of salt and knead well.", "For the meat:", "Combine the beef, pork, salt, pepper and garlic in a bowl. Mix well with your hands. Add the egg and mix thoroughly.", "For cooking the cepelinai:", "Bring a large wide pot of salted water to a boil. Meanwhile, roll about 1-cupful of the potato mixture into a ball with your hands. Gently flatten it into a 1/2-inch-thick round patty. Place 1/4 cup of the meat mixture into the center of the potatoes. Cup your hands together to seal the potato into a football shape, gently forming into an oval. Repeat forming more cepelinais with the remaining potato and meat mixtures.", "Gently slip the cepelinai into the boiling water, allowing the water to return to a boil before the next dumpling is added. Do not overcrowd the cepelinai in the pot. Stir carefully and occasionally. Boil until the dumplings are translucent and the meat is cooked through, 40 to 45 minutes. Remove the dumplings using a slotted spoon, drain and place on a heated platter.", "For the bacon sauce:", "Cook the bacon and onions in a little olive oil in a large skillet over medium heat until the onions are lightly browned. Pour off some of the excess fat. For richer gravy, stir the sour cream carefully into the bacon-onion mixture. Blend well but do not boil. You can also serve the sour cream on the side. Spoon the bacon and onions over the cepelinais and serve." ]
[Name] Artichoke, Spinach Quiche [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-07-06T22:43:00Z [Description] Make and share this Artichoke, Spinach Quiche 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/1385437/yy9VDQmjSLyhEOYLr9oC_DSC_0035.JPG" [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["9", "1/2", "3", "2", "1", "8", "2"] [RecipeIngredientParts] ["eggs", "heavy cream", "artichokes", "frozen chopped spinach", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 785.0 [FatContent] 49.1 [SaturatedFatContent] 24.7 [CholesterolContent] 319.9 [SodiumContent] 1306.5 [CarbohydrateContent] 48.1 [FiberContent] 13.8 [SugarContent] 5.2 [ProteinContent] 43.4 [RecipeServings] 8.0 [RecipeYield] 2 slices each [RecipeInstructions] Mix eggs and heavy cream in a seperate bowl and set aside. Defrost spinach and squeeze dry, chop artichokes, and mozzarella add other ingredients. Mix together with egg mixture and mix well. Pour into 2 deep dish pie shells, and bake in 450 degree oven for 60 minutes until browned on top.
[Name] Ham &amp; Cheese Quiche [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-07-06T22:54:00Z [Description] Make and share this Ham &amp; Cheese Quiche recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["9", "1/2", "1 1/2", "1 1/2", "3", "3", "2"] [RecipeIngredientParts] ["eggs", "heavy cream", "ham", "swiss cheese", "Worcestershire sauce", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.4 [FatContent] 56.1 [SaturatedFatContent] 29.0 [CholesterolContent] 372.7 [SodiumContent] 1790.0 [CarbohydrateContent] 27.8 [FiberContent] 1.5 [SugarContent] 3.0 [ProteinContent] 52.4 [RecipeServings] 8.0 [RecipeYield] 2 slices each [RecipeInstructions] Mix eggs, heavy cream, mustard, & Worcestershire sauce in a bowl and set aside. chop Ham & Swiss into small pieces. Mix eggs & ham & cheese together, mix well. Pour into 2 deep dish pie shells. Put into 450 degree preheated oven for 60 min or until golden brown.
[Name] Arepas Reina Pepiada [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-07-07T16:10:00Z [Description] Make and share this Arepas Reina Pepiada 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/zqp2lW7dTi2pAh0iDVUg_CCATH107H_54341_1015.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["South American", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1/2", NA, "4", "1/2", "4", "3/4", "1 1/2", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "fresh cilantro", "mayonnaise", "salt", "ground black pepper", "avocados", "lime, juice of", "cold water", "salt", "masa harina"] [AggregatedRating] nan [ReviewCount] nan [Calories] 716.0 [FatContent] 26.0 [SaturatedFatContent] 3.9 [CholesterolContent] 48.4 [SodiumContent] 1173.8 [CarbohydrateContent] 98.3 [FiberContent] 16.3 [SugarContent] 0.9 [ProteinContent] 29.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the filling:", "Mix together the chicken, cilantro, mayonnaise, salt, pepper to taste, the avocados and lime juice. Cover and refrigerate. For the dough: Mix together the water and salt in a large bowl, and then slowly add the cornmeal as you mix with your fingers. Mix and knead until it forms a soft dough. When you can pick up all of the dough in one mass, it's ready to form the arepas. Divide the dough into 8 balls, then gently flatten and form into discs.", "Heat a lightly-oiled griddle or nonstick skillet over high heat. Preheat a grill to medium heat.", "Cook the arepas on the griddle until they release from the cooking surface and are able to be moved, about 1 minute 30 seconds, and then flip and cook the other side for another 1 minute 30 seconds. Transfer the arepas to the grill and grill until lightly browned in spots, about 5 minutes per side. The arepas are ready when they sound like a drum when tapped.", "Split the arepas in half, then scrape out and discard some of the middle. Stuff the arepas with the chicken mixture and eat while still piping hot." ]
[Name] Fried Tomatillo Caprese Stacks [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-07T16:11:00Z [Description] When you're stuck between friend green tomatoes, Caprese salad and tomatillo salsa you need to drop everything and make these stacked salads &mdash; they'll satisfy every craving. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/79/5vs0t4JTMS6Zf19sHqpp_Foodcom_FoodObsessions600_FriedTomatilloCapreseStacks_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/vKAw0WGJSwyDVQ9bJnKv_Foodcom_FoodObsessions600_FriedTomatilloCapreseStacks_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/79/Br5UWyt0RIq7Dm5nLkO6_Foodcom_FoodObsessions600_FriedTomatilloCapreseStacks_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/79/BOYuWWGbQ9iEysJdBZXy_Foodcom_FoodObsessions600_FriedTomatilloCapreseStacks_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/79/fckGQQWFRqa3sYOW2H19_Foodcom_FoodObsessions600_FriedTomatilloCapreseStacks_1.JPG"] [RecipeCategory] Cheese [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1 1/2", NA, NA, "4", "1/2", "1", "8", "1", "1/4", "5"] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "garlic powder", "cayenne", "buttermilk", "kosher salt", "fresh ground black pepper", "unsalted butter", "mozzarella cheese", "basil leaves", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 725.7 [FatContent] 45.6 [SaturatedFatContent] 13.6 [CholesterolContent] 56.2 [SodiumContent] 468.1 [CarbohydrateContent] 58.2 [FiberContent] 4.6 [SugarContent] 7.3 [ProteinContent] 23.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Fried Tomatillos: In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary] until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Create the Salad Stacks: Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch]. Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks. Slice your cherry tomatoes into quarters. Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack]. Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese. Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.
[Name] Rainbow Cookie Ice Cream Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12H [PrepTime] PT15M [TotalTime] PT12H15M [DatePublished] 2017-07-07T16:28:00Z [Description] Make and share this Rainbow Cookie 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/53/24/80/osimyHKRT1S4ysC6BbFk_Obsessions%203-9209.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/7yoWHwOhTOChMbk6AT1z_Foodcom_FoodObsessions600_RainbowCookieIceCreamCake_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/zsZIw3f1Snyrc8LZRVVU_Foodcom_FoodObsessions600_RainbowCookieIceCreamCake_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/QY1epFzvTz63WROIVgHb_Foodcom_FoodObsessions600_RainbowCookieIceCreamCake_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/hGvTjfm1S2eQC4HQhViG_Foodcom_FoodObsessions600_RainbowCookieIceCreamCake_2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/vqtXFq2AQXKqBCSCTDit_Obsessions%203-9191.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/IKNr3WftS1OfB8XCGnqR_Obsessions%203-9205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/80/KteywfUQXSaystdzCcJA_Obsessions%203-9198.jpg"] [RecipeCategory] Ice Cream [Keywords] "Dessert" [RecipeIngredientQuantities] ["15", "1", "15", "1", "1", "1", "14", "1/2", "1", "1"] [RecipeIngredientParts] ["milk", "mint chocolate chip ice cream", "vanilla ice cream", "maraschino cherries", "heavy cream", "granulated sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 238.9 [FatContent] 13.5 [SaturatedFatContent] 7.1 [CholesterolContent] 35.2 [SodiumContent] 141.8 [CarbohydrateContent] 27.9 [FiberContent] 1.2 [SugarContent] 19.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Coat the bottom and sides of a 9-inch round springform pan with non-stick cooking spray. Line the sides and base with waxed paper – the spray will help it adhere to the pan. Trim the paper to the height of the pan.", "Finely crush the Oreos in a food processor. Add the milk and blend again until the mixture holds together. Set aside.", "Cut each rainbow cookie into thirds. Place one layer of cookies in a ring around the inner side of the cake pan, packing them snugly together. Repeat with the remaining cookies, stacking them up, to create a tightly-packed edge.", "Spoon the oreo cookie crumbs into the centre of the pan and press firmly to cover the bottom. Freeze for 1 hour.", "Remove all 3 flavours of ice cream/sorbet from the freezer. Let them soften for 10 minutes at room temperature. Scoop them out into individual bowls and beat until they are a soft but spreadable consistency.", "Remove the cake pan from the freezer. Scoop the raspberry sorbet into the cake pan, spreading it out into an even layer. Top with the vanilla ice cream in an even layer. Lastly spread the mint chocolate chip ice cream over it in an even layer. Place in the freezer while you whip the cream.", "For the chocolate whipped cream:", "In a medium bowl, place the chilled heavy cream, sugar and cocoa powder. Use a whisk or electric beaters to whisk until thickened to soft peaks. Transfer to a piping bag fitted with a star tip.", "Remove the cake from the freezer. Pipe the chocolate whipped cream over the top of the cake in little swirls. Place the maraschino cherries on top of the whipped cream around the edge of the cake.", "Freeze the cake overnight until solid.", "To serve, unclip the sides of the pan and pop the cake out. Peel away the waxed paper from the sides. Let sit for 15-20 minutes to soften. Use a sharp knife, dipped in hot water and wiped clean between cuts, to slice the cake into wedges and serve." ]
[Name] Black Currant Jam [AuthorId] 961362 [AuthorName] 1820farm [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-07-07T17:09:00Z [Description] Savour the flavour of summer with this easy Black Currant Jam. Fresh black currants, sugar and pectin are cooked briefly for scrumptious homemade jam. [Images] character(0) [RecipeCategory] Berries [Keywords] ["Fruit", "Scottish", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "7", "1"] [RecipeIngredientParts] ["black currants", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.8 [CarbohydrateContent] 192.2 [FiberContent] 0.6 [SugarContent] 174.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 8 1 8 oz jars [RecipeInstructions] Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally. Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.
[Name] Low Carb Peanut Butter Flax Cookie [AuthorId] 2001616154 [AuthorName] Tony D. [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-07-07T17:10:00Z [Description] Make and share this Low Carb Peanut Butter Flax Cookie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001616154/O8epEV01T56Ax2Tx5lQa_1499414333106415545375.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "Splenda sugar substitute", "egg", "vanilla", "salt", "baking soda", "flax seed", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 21.9 [SaturatedFatContent] 7.5 [CholesterolContent] 35.8 [SodiumContent] 327.6 [CarbohydrateContent] 10.7 [FiberContent] 3.2 [SugarContent] 6.0 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 12 Cookies [RecipeInstructions] Place butter and Splenda in bowl of mixer and cream together on medium for 2 mins. Add egg and incorperate on medium speed into mixture approximately 1 minute. Add flax and coconut flour vanilla salt and soda and mix for 2 minutes until combined. Add peanut butter and mix into dough for 1 minute. Drop cookies with 2 oz scoop. Press cookies with a fork. Bake at 365 f for 12 minutes or until slightly browned on top.
[Name] Chocolate Coconut Cake [AuthorId] 2001616053 [AuthorName] Parker Gorman [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-07-07T17:12:00Z [Description] Make and share this Chocolate Coconut 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/53/24/83/wEW4tVHmSGq8w14tt8Z6_cake.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/83/wEW4tVHmSGq8w14tt8Z6_cake.jpeg"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/3", "2", "1 1/2", "2", "1/2", "1", "1", "1/2", "1", NA, "1 1/2", "3", "2", "1/2"] [RecipeIngredientParts] ["baking soda", "baking powder", "cocoa powder", "flour", "coconut", "eggs", "chocolate chips", "sugar", "butter", "milk", "coconut", "sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.5 [FatContent] 30.1 [SaturatedFatContent] 17.8 [CholesterolContent] 46.1 [SodiumContent] 189.2 [CarbohydrateContent] 79.3 [FiberContent] 4.5 [SugarContent] 60.7 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] put all the dry Ingredients in a lage bowl then wisk till combined. put all the wet ingredients in a smaller bowl mix thouse together. then add all of the Ingredients in a lage bowl mix. the add the batter in two greased round 9-inch pan in a oven for 20min at 350.
[Name] Israeli Couscous With Lemon, Mint, Peas, Feta, and Pickled Shall [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-07T20:45:00Z [Description] I'd been looking to find a recipe using Israeli Couscous (not easily found in our little rural town up until recently) and saw this being made on &quot;America's Test Kitchen.&quot; It's a wonderful combo of textures and flavors -- hubby raved! [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", NA, "2", "3", "3", "1", "1/8", "2", "4", "1", "1/2", "1/2", "3"] [RecipeIngredientParts] ["red wine vinegar", "sugar", "shallots", "olive oil", "lemon juice", "Dijon mustard", "red pepper flakes", "israeli couscous", "baby arugula", "fresh mint leaves", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.4 [FatContent] 22.8 [SaturatedFatContent] 5.8 [CholesterolContent] 20.1 [SodiumContent] 371.5 [CarbohydrateContent] 85.5 [FiberContent] 7.7 [SugarContent] 10.1 [ProteinContent] 19.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid. Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons pistachios, 1/2 cup feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining 1/4 cup feta and remaining 2 tablespoons pistachios and serve. For Israeli Couscous: Heat 2 cups of couscous and 1 tablespoon olive oil in a medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add 2-1/2 cups of water and 1/2 teaspoon of salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.
[Name] Salmon Nduja With Pickled Currants [AuthorId] 2609375 [AuthorName] bidness44 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-08T21:12:00Z [Description] http://www.bonappetit.com/recipe/salmon-nduja-with-pickled-currants Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too. This recipe was reader-requested from Sitka &amp; Spruce, in Seattle, WA. http://www.sitkaandspruce.com/ Photograph by Alex Lau [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2609375/hLvT3BRHRy21P7XMqXhg_salmon-nduja-with-pickled-currants.jpg" [RecipeCategory] Spreads [Keywords] ["Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["7", "8", "1/2", "1/2", "2", "2", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["skinless salmon fillet", "chilies", "chile", "heavy cream", "unsalted butter", "kosher salt", "paprika", "dried currant", "white wine vinegar", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1158.1 [FatContent] 97.5 [SaturatedFatContent] 58.3 [CholesterolContent] 332.7 [SodiumContent] 3259.9 [CarbohydrateContent] 44.4 [FiberContent] 6.3 [SugarContent] 28.8 [ProteinContent] 35.8 [RecipeServings] nan [RecipeYield] 1 1/2 Cups [RecipeInstructions] Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over]. Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable]. Transfer nduja to an airtight container; cover and chill until set, 1½–2 hours. Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants. Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt. Do Ahead: Nduja can be made 2 days ahead. Keep chilled. HINT \"Don't let the cream and butter mixture cool on the stove before you add it to the blender. The mixture needs to be very hot in order to emulsify into a creamy, spreadable texture.\" --Logan Cox, Chef, Sitka & Spruce.
[Name] Baked Sea Bass With Vegetables [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-09T00:18:00Z [Description] This recipe is based on one posted in Ozlem's Turkish Table. Sea bass is a favorite along the Aegean coast, but you could substitute any mild firm fish. Not only is this dish delicious, it is healthy and a simple one-dish meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/86/lZQbPAOtSfCl0tmLorFF_IMG_3222.JPG" [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "3", "3", "2 -3", "1/2", "1/4", NA, "1", NA, "1/4", "4"] [RecipeIngredientParts] ["onion", "garlic cloves", "tomatoes", "potatoes", "lemon", "water", "olive oil", "red pepper flakes", "Italian parsley", "lemon wedges"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 119.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.4 [CarbohydrateContent] 27.3 [FiberContent] 4.6 [SugarContent] 4.9 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350F.", "Boil the potatoes for 10 minutes, then drain the water and leave to cool. Once it is cool enough to handle, cut potatoes in half and slice thinly.", "While the potatoes are boiling, heat 2 tbsp olive oil in a large, heavy pan. Stir in the chopped onions and cook until soft, for 3 -4 minutes. Add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes. Pour in the water and lemon juice. Season with salt and freshly ground black pepper. Cook gently for another 2 minutes on low and heat and leave to cool.", "Grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish, coat them with the olive oil. Season with salt and freshly ground black pepper.", "Spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish. Cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes.", "Once cooked, take the foil off and sprinkle chopped parsley and red pepper flakes over the fish. Serve immediately with wedges of lemon by the side." ]
[Name] Sehriye Pasta Dish (Turkish) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT15M [PrepTime] PT4M [TotalTime] PT19M [DatePublished] 2017-07-09T02:20:00Z [Description] This simple pasta dish delivers a lot of flavor using a few simple ingredients. By adding more stock you can make it a soup. For authentic flavor, use pul biber (Aleppo red chili pepper flakes) if you can find it. It's based on a recipe from the Seasonal Cook in Turkey blog. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/87/WYO2rQg5TTal9txucVYK_Sehriye%20Pasta%20Dish.jpg" [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1 1/2", "700 -800", "5", "1", "2"] [RecipeIngredientParts] ["chopped tomatoes", "green peppers", "red pepper flakes", "beef", "boiling water", "spring onion", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 446.2 [FatContent] 15.3 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 29.6 [CarbohydrateContent] 67.1 [FiberContent] 7.1 [SugarContent] 9.6 [ProteinContent] 12.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Fry tomatoes and peppers for 4 minutes in the oil. Add hot water and stock powder to the tomato and pepper mixture. Add the pepper flakes and Vermicelli and boil for a minute. Cover with lid, turn off heat. Stir pot after 7 minutes and replace lid. Leave another 7 minutes then serve into bowls. Sprinkle spring onion and parsley on each bowl.
[Name] Hartson's Easy Peasy Hard Boiled Eggs in the Oven! PERFECT [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT30M [PrepTime] PT1M [TotalTime] PT31M [DatePublished] 2017-07-09T03:16:00Z [Description] Eggs hard boiled. Ever had a hard time with the right time, temp, broken eggs? Here it is, simple and easy. 30 minutes and you're done! D-O-N-E! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/AHijAZn2QKaW6QkTiSFZ_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/88/E4facURWW5KPweMMonJg_3.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/88/VtIoIVbQri8TSVUddwCC_1.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/88/PWJ9TvVYRDW4xsonWNww_2.JPG" ] [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["egg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.9 [FatContent] 4.2 [SaturatedFatContent] 1.4 [CholesterolContent] 163.7 [SodiumContent] 62.5 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Simple. Choose your egg size, small, large or extra large. Place eggs in either a cupcake pan, one egg per slot, or put a bunch of eggs in a baking dish. I prefer the baking dish, it's easier in the end to slide them into the ice water to stop the cooking and they don't crack. Heat oven to 325 degrees to 350 degrees. Try a test to find the right Temperature before baking a bunch of them. Too hot, you'll have a brown dot on the egg when they are pealed. Simply lower the temperature a bit next time. bake 30 minutes. Remove and place in bucket of ice for 10 minutes. YES, you will see brown dots on the eggs when you pull them out of the oven, it's ok, they will disappear in the ice water once cooled. Easy next step is cracking the shell off and eat away!
[Name] Zeytinyagli Bamya &ndash; Okra in Olive Oil [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-09T15:48:00Z [Description] This Turkish recipe, layering onion, tomato and okra, is served at room temperature. To prevent the slimey texture, the Turkish way of trimming okra is to snip off the stem end and with a sharp knife and go around the snipped end removing just the outer edge, taking care not to cut too much. It will be a bit angled at the end, similar to a pencil end, but less pointy. The recipe is based on one posted in the Seasonal Cook in Turkey blog. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["okra", "onions", "tomatoes", "lemons", "sugar", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.8 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 880.4 [CarbohydrateContent] 11.2 [FiberContent] 3.2 [SugarContent] 5.0 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare the okra, wash and place in a bowl with the juice of 1 lemon and cover with cold water. Set aside. Using a shallow, wide pan, arrange the onion slices on the bottom. On top of the onion slices, place half the tomato slices. Drain the okra and arrange them carefully on top of the tomatoes. Place the remaining tomato slices over the okra and add the salt, sugar, olive oil and the juice of the second lemon. Place a dish on top to weigh it down so that they acquire the slightly flattened traditional shape. Cover with a lid and cook over a gentle flame for about 30 minutes Taste to make sure the okra is soft. Let cool in the pan, remove the plate and if possible, serve from that pan to keep the shape.
[Name] Ethiopian Spiced Butter (Niter Kibbeh) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-09T20:45:00Z [Description] This spicy flavorful clarified butter is a staple in Ethiopian cuisine. It's used for sauteing and adding flavor to dishes. This recipe is based on one posted on the Immaculate Bites blog. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/24/90/FSJyEqAySRCHgYUw1kud_IMG_2927.JPG" [RecipeCategory] Ethiopian [Keywords] ["African", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1", "1 -2", "1/4", "1", "1/2", "5 -6"] [RecipeIngredientParts] ["unsalted butter", "onion", "garlic", "cardamom pod", "fenugreek seeds", "ground cumin", "gingerroot", "nutmeg", "dried oregano", "ground turmeric", "basil leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2686.1 [FatContent] 295.7 [SaturatedFatContent] 186.8 [CholesterolContent] 780.9 [SodiumContent] 52.0 [CarbohydrateContent] 17.0 [FiberContent] 3.2 [SugarContent] 3.1 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Place butter in a medium sauce-pan over low heat and melt. Simmer until the surface is completely coated with foam. Take care not to let it brown. While simmering, skim off the foam as it rises to the surface until completely clear. Add all the remaining ingredients. Continue cooking on low heat for about 15- 20 minutes. Pass it through a cheese cloth or sieve . It is now ready to be used . It can be stored in a tightly covered container for about a month in the fridge.
[Name] Ethiopian Yataklete Kilkil [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-09T21:31:00Z [Description] This is a filling and flavorful vegetable stew. The recipe is based on one from the Immaculate Bites blog. [Images] character(0) [RecipeCategory] Ethiopian [Keywords] ["African", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "8", "1", "1/2", "1/4", "1/2", "2", "1", "1/2", "1", "1", "1/2", "1", "8", "1/2"] [RecipeIngredientParts] ["potatoes", "fresh green beans", "carrot", "onion", "canola oil", "garlic", "ginger", "turmeric", "ground coriander", "black pepper", "salt", "diced tomatoes", "chili pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.7 [FatContent] 14.3 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 622.4 [CarbohydrateContent] 44.6 [FiberContent] 8.1 [SugarContent] 7.0 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add potatoes in a large saucepan, add salt and just enough water to cover potatoes, Boil until tender about 10 minutes or more. Remove from heat and drain water. In a large saucepan or Dutch oven, heat oil over medium heat. Add onions and cook for two minutes. Stir in all the spices; garlic, Jalapenos pepper, ginger, coriander, smoked paprika, curry, ground pepper, and chili pepper. Cook for another 5 minutes, stirring occasionally to prevent burning. Then add tomatoes and bring to a boil. Simmer for 5 minutes. Add cooked potatoes, green beans and carrots. Season with salt to taste. Continue to simmer for about 10 minutes; stirring frequently, to allow the flavors to blend. Add water, if necessary, if mixture becomes too dry. Adjust for seasonings. When the carrots and beans are sufficiently cooked and tender, it's ready to serve.
[Name] Glamorgan Sausages With Red Onion and Chilli Relish [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-07-09T22:46:00Z [Description] Make and share this Glamorgan Sausages With Red Onion and Chilli Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Welsh", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4", "6", "2", "1", "5", "2", "1", "1/2", "5", "1/4", "2", "2", "1", "2", "2 1/2", "5"] [RecipeIngredientParts] ["butter", "leeks", "fresh parsley", "fresh thyme", "caerphilly cheese", "English mustard", "flaked sea salt", "fresh ground black pepper", "red onions", "garlic cloves", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 533.9 [FatContent] 33.8 [SaturatedFatContent] 7.9 [CholesterolContent] 108.3 [SodiumContent] 314.6 [CarbohydrateContent] 51.4 [FiberContent] 3.4 [SugarContent] 24.4 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the sausages, melt the butter in a large non-stick frying pan and fry the leek gently for 8-10minutes, or until very soft but not browned.", "Put 1/2 of the breadcrumbs, the parsley, thyme and cheese in a large mixing bowl and mix until well combined. Beat the egg yolks with the mustard, salt and the freshly ground black pepper in a separate bowl.", "Remove the frying pan from the heat and transfer the leeks into the bowl with the breadcrumbs. Add the egg yolks and mix together well with a large wooden spoon until well combined. Divide the leek mixture into eight portions and roll into sausage shapes. Place the sausages onto a tray lined with wax paper or plastic wrap.", "Whisk the egg whites lightly in a bowl with a large metal whisk until just frothy. Place the rest of the breadcrumbs in a shallow bowl or plate. Dip the sausages one at a time into the beaten egg and roll in the breadcrumbs until evenly coated, then place back on the baking tray. Chill the sausages in the fridge for 30 minutes.", "Meanwhile, for the relish, heat the oil in a large non-stick saucepan and fry the onions for 20 minutes, or until very soft and just beginning to brown. Add the red pepper and garlic to the pan and cook for a further five minutes, stirring regularly.", "Sprinkle the onion mixture with the sugar and add the vinegar. Bring to a simmer and cook for five further minutes, or until the liquid is well reduced and the relish becomes thick and glossy. Remove from the heat, set aside to cool for a few minutes then transfer into a serving dish.", "Heat the oil in a large non-stick frying pan and fry the sausages over a medium heat for 10-12 minutes, turning regularly until golden-brown and crisp. Serve the sausages with a good spoonful of chilli and onion relish. It's commonly served with thinly sliced runner beans." ]
[Name] Cawl (Welsh Stew) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H40M [PrepTime] PT20M [TotalTime] PT2H [DatePublished] 2017-07-10T00:06:00Z [Description] Make and share this Cawl (Welsh Stew) recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lamb/Sheep", "Meat", "Welsh", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "2", "2", "1", "1/2", "2", NA] [RecipeIngredientParts] ["lamb shanks", "water", "potato", "swede", "onion", "carrot", "leek", "savoy cabbage", "bay leaves", "fresh thyme", "fresh rosemary", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.7 [FatContent] 38.4 [SaturatedFatContent] 14.3 [CholesterolContent] 242.1 [SodiumContent] 227.4 [CarbohydrateContent] 22.5 [FiberContent] 4.3 [SugarContent] 7.3 [ProteinContent] 73.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat the vegetable oil in a large stew pot. Season the lamb shanks and add to the pot together with the onion. Brown the meat on all sides. You may need to do this in batches.", "With all the lamb shanks in the pot, add the water and all herbs. Bring to a boil and reduce to a simmer. Cover and simmer 40 minutes.", "Add all vegetables except the cabbage. Bring to a boil again then reduce to simmer for 40 minutes.", "Shred the cabbage and add to the cawl, cook for about 5 minutes more and serve." ]
[Name] Layered Deviled Egg Pasta Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT22M [PrepTime] PT45M [TotalTime] PT1H7M [DatePublished] 2017-07-10T00:19:00Z [Description] MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "2 1/2", "2", NA, NA, "2", "3", "2", "1", "2", "2", "4", "4"] [RecipeIngredientParts] ["eggs", "mayonnaise", "prepared yellow mustard", "salt", "pepper", "fresh dill", "bow tie pasta", "mayonnaise", "cherry tomatoes", "celery", "cooked ham", "lettuce", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.7 [FatContent] 10.4 [SaturatedFatContent] 3.6 [CholesterolContent] 183.2 [SodiumContent] 120.0 [CarbohydrateContent] 14.5 [FiberContent] 2.0 [SugarContent] 2.7 [ProteinContent] 16.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place eggs in a large saucepan and cover with cold water. Bring water to a boil. Remove saucepan from heat and let eggs stand in hot water for 10 minutes. Immerse eggs in a bowl of ice water and cool, 1 to 2 minutes. Peel eggs and halve them lengthwise. Scoop yolks into a bowl. Arrange egg whites cut side up on a plate. Mash egg yolks into a crumbly paste with a fork. Mix in 1 1/2 tablespoons mayonnaise and mustard with a fork. Season with salt and pepper. Spoon egg yolk mixture into a small piping bag and pipe into the egg whites. Garnish with fresh dill. Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool, about 15 minutes. Mix cooled pasta with 2 tablespoons mayonnaise in a bowl. Season with salt and pepper. Spoon pasta into the bottom of a large glass trifle bowl. Layer tomatoes, celery, ham, and lettuce on top. Arrange deviled eggs on top before serving. Garnish with spring onions.
[Name] Birthday Bonanza Cake [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-10T14:54:00Z [Description] You don't need to wait for a special occasion for this delicious ice cream cake. A perfect treat for any day, it can be made for less than $10, meaning big savings compared to store-bought versions. This cake is a decadent finish to any meal. Plus, it's a great make-ahead dessert that can be stored frozen in an airtight container for up to a week. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/mOrwiFuxQ7asUr0TvDpa_90230H.jpg" [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "8", "1/2", "8", "4", "2"] [RecipeIngredientParts] ["ice cream", "ice cream sandwiches"] [AggregatedRating] nan [ReviewCount] nan [Calories] 322.4 [FatContent] 18.4 [SaturatedFatContent] 13.4 [CholesterolContent] 29.2 [SodiumContent] 127.9 [CarbohydrateContent] 36.2 [FiberContent] 1.0 [SugarContent] 29.3 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Place ice cream in fridge to soften for 30 minutes.", "In a small bowl, mix cookies with chocolate topping.", "Invert a rimmed baking sheet (to act as a guide for cake layout] and lay 2 sheets of plastic wrap next to one another, overlapping slightly to create a base to wrap the cake. In the centre of the plastic, working quickly, lay 4 ice cream sandwiches side by side lengthwise to create a rectangle base. Spoon 2 cups (about 4, 1/2 cup scoops] of ice cream over top, lightly pressing to flatten evenly to edges of sandwiches with a spoon.", "Spoon chocolate mixture over top, spreading to within ½ inch of the edge. Repeat ice cream layer and top with remaining ice cream sandwiches. Fold plastic wrap over to completely seal the cake. Lightly press ice cream sandwiches down to flatten and adhere and press ice cream in to ensure cake maintains its rectangular shape. Freeze until firm, about 4 hours.", "Unwrap cake. Evenly spread thawed whipped topping and decorate with sprinkles. Place in freezer until whipped topping is firm, about 2 hours. Remove to a serving tray. Slice and serve immediately." ]
[Name] Beef, Mushroom &amp; Ch&egrave;vre Puff Pastry Tart [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-07-10T14:57:00Z [Description] Store-bought pastry makes this savoury tart an easy, family-friendly meal. Blending mushrooms into the ground meat mixture means lower calories, but adds a lot more flavour. Created by Mike Ward, celebrity chef and dad, your family is sure to love this tasty home-cooked meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/2swoVmDcS8y3795ZcyCN_90299H.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "400", "400", "2", "3", "100", "1", "1"] [RecipeIngredientParts] ["frozen puff pastry", "ground beef", "mushrooms", "Dijon mustard", "olive oil", "fresh thyme", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 416.1 [FatContent] 33.1 [SaturatedFatContent] 12.5 [CholesterolContent] 87.8 [SodiumContent] 322.6 [CarbohydrateContent] 3.3 [FiberContent] 0.9 [SugarContent] 2.1 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.", "Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.", "Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425°F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil." ]
[Name] Summer S'more Sandwich [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-10T14:59:00Z [Description] Make and share this Summer S'more Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1"] [RecipeIngredientParts] ["marshmallows", "granulated sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.7 [FatContent] 1.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 226.2 [CarbohydrateContent] 49.5 [FiberContent] 2.0 [SugarContent] 23.4 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine sugar and cinnamon until well mixed. Roast 6 marshmallows per sandwich and place on fresh brioche bun while still hot. Top with 6 to 8 pieces of chocolate and lightly press chocolate into marshmallows. Dust with cinnamon sugar mixture. Serve immediately.
[Name] Honey Lime Turkey Fajitas [AuthorId] 212497 [AuthorName] PSU Lioness [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-10T15:34:00Z [Description] Found this on the Jennie-O website. Posting to add ingredients to my shopping list. Will update once I make it this week. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Tex Mex", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "4", "1", "1", "1", "1", "1", "1", "8", NA, NA, NA] [RecipeIngredientParts] ["lime juice", "honey", "garlic cloves", "chili powder", "red bell pepper", "green bell pepper", "onion", "whole wheat tortillas", "salsa", "sour cream", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.7 [FatContent] 2.5 [SaturatedFatContent] 0.2 [CholesterolContent] 31.2 [SodiumContent] 699.2 [CarbohydrateContent] 17.6 [FiberContent] 1.5 [SugarContent] 12.8 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] 8 fajitas [RecipeInstructions] In medium bowl, combine lime juice, honey, garlic and chili powder. Cut turkey into strips. Add lime mixture. Toss to coat. In large skillet, heat oil over medium-high. Add peppers and onion. Cook 5 minutes. Add turkey mixture. Stir until hot. Add turkey mixture to each tortilla. Serve with salsa and sour cream or plain Greek yogurt, if desired.
[Name] Triple Chocolate Terrine [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12H15M [PrepTime] PT0S [TotalTime] PT12H15M [DatePublished] 2017-07-10T20:04:00Z [Description] This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical. Recipe courtesy Capogiro Gelato [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Nuts", "Easy"] [RecipeIngredientQuantities] ["3", NA, "3", "3", NA, NA] [RecipeIngredientParts] ["olive oil", "hazelnuts"] [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] 10.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: One 10- by 3- by 3-inch metal terrine.", "Allow the cioccolato scuro gelato to \"warm\" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.", "Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.", "Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.", "Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.", "Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.", "After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.", "To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.", "Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce." ]
[Name] Veggie Balls [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-07-10T20:04:00Z [Description] Make and share this Veggie Balls 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/auQIGoVDQVqUXQO0UFBp_0203687.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Cauliflower [Keywords] ["Beans", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "1/8", "1/8", "1", "1", "1", "1", "1", "1", "1", "1/4", NA] [RecipeIngredientParts] ["eggs", "cheese", "chickpeas", "pine nuts", "golden raisin", "garlic", "fresh parsley", "salt", "fresh ground pepper", "broccoli floret", "cauliflower"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.6 [FatContent] 4.0 [SaturatedFatContent] 1.2 [CholesterolContent] 94.1 [SodiumContent] 409.8 [CarbohydrateContent] 8.4 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 8-9 meatballs [RecipeInstructions] Preheat the oven to 400 degrees F. Mix together the breadcrumbs, eggs, cheese, chickpeas, pine nuts, raisins, garlic, parsley, salt, pepper, broccoli and cauliflower. Refrigerate for 15 minutes. Scoop and roll the mixture into about 2.5-ounce balls. Place on a greased baking sheet. Bake for 30 minutes.
[Name] Fig and Duck Prosciutto Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-07-10T20:04:00Z [Description] Make and share this Fig and Duck Prosciutto Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Duck [Keywords] ["Spinach", "Poultry", "Greens", "Vegetable", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "7", NA, NA] [RecipeIngredientParts] ["cucumber", "fig", "prosciutto", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.6 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 37.0 [CarbohydrateContent] 4.4 [FiberContent] 1.4 [SugarContent] 1.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a vegetable peeler, make thin strips of cucumber. This makes for nice ribbons and a more subtle taste than your average cucumber slice. If you're lucky, you have access to fresh figs; otherwise, a good dried fig will do. Toss the cucumbers, figs, spinach and prosciutto in a bowl. To serve: Divide the salad among individual plates and drizzle each serving with some olive oil and then some balsamic reduction. (You can buy a reduction from the store or you can just set some balsamic vinegar on medium heat and simmer until reduced by half.]. Cook's Note: For an easy charcuterie experience, make your own duck prosciutto. This is essentially a salt-cured duck breast that is wrapped and hung until it loses about 20 percent of its mass. Make sure to slice the prosciutto as thinly as possible.
[Name] Crawfish Dip [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-07-10T20:04:00Z [Description] Make and share this Crawfish Dip 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/33186/3wOUsrAdSkO7mD4oAqTY_0197431.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Crawfish [Keywords] ["Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", "1", "3", "8", "1/4", "2", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["butter", "onion", "scallion", "cream cheese", "sour cream", "fresh lemon juice", "crawfish tails", "extra-dry vermouth", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.1 [FatContent] 52.4 [SaturatedFatContent] 29.2 [CholesterolContent] 259.4 [SodiumContent] 589.9 [CarbohydrateContent] 9.1 [FiberContent] 0.7 [SugarContent] 6.3 [ProteinContent] 22.5 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] In a large pan, melt the butter. Add the onions and scallions and cook until the onions are translucent, 5 to 8 minutes. Add the cream cheese, sour cream and fresh lemon juice and whisk until creamy and smooth. Mix in the crawfish, vermouth, hot sauce, cayenne and Creole seasoning. Cook for 10 minutes over low heat, stirring constantly to prevent scorching. Let cool and then refrigerate until ready to serve.
[Name] Creamy Stone Ground Grits [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Creamy Stone Ground Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", NA, "2"] [RecipeIngredientParts] ["unsalted butter", "fresh ground white pepper", "grits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.8 [FatContent] 8.5 [SaturatedFatContent] 4.8 [CholesterolContent] 22.9 [SodiumContent] 66.4 [CarbohydrateContent] 38.2 [FiberContent] 1.8 [SugarContent] 7.9 [ProteinContent] 7.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine the milk and butter in a saucepan over medium heat. Sprinkle with salt and white pepper. Bring to a boil, and then reduce the heat to a simmer. Slowly stir in the grits and cook until tender, about 25 minutes. If the grits are too thick, slowly stir in 1/2 cup of milk at a time until desired texture is reached.
[Name] Rendezvous Ribs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Rendezvous Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["7", "2", NA, "2 1/4"] [RecipeIngredientParts] ["white distilled vinegar", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 868.8 [FatContent] 64.7 [SaturatedFatContent] 23.5 [CholesterolContent] 234.6 [SodiumContent] 265.9 [CarbohydrateContent] 5.7 [FiberContent] 0.1 [SugarContent] 4.1 [ProteinContent] 59.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the vinegar, BBQ sauce, BBQ seasoning and 7 ounces water. Place the ribs bone-side down over low heat on a charcoal grill, keeping the grill at least 5 inches above the coals, or in a smoker over low heat. Cook the ribs until golden brown, and then turn over and cook the meat side until done and the interior temperature is 160 degrees F, about 1 hour 30 minutes, basting with the BBQ sauce mixture throughout to keep the ribs moist and the flame down. Another way to tell if they are done is to hold the ribs at one end and see if the meat starts to separate from the bone. Just prior to serving, partially cut the ribs along the bone so the meat is on one side only. After cutting the ribs, baste again with the BBQ mixture, and sprinkle some more BBQ seasoning over the ribs and serve. If you want to add more BBQ sauce, mix more into the vinegar and BBQ sauce mixture and serve on the side.
[Name] Hummus-Masbacha [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT21H30M [PrepTime] PT0S [TotalTime] PT21H30M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Hummus-Masbacha recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Southwest Asia (middle East]", "High In...", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "12", "4", "2", NA, NA, "4", "1/2", "2", "1", "4", "2", "1/4"] [RecipeIngredientParts] ["chickpeas", "baking soda", "garlic", "lemon juice", "kosher salt", "ground cumin", "warm water", "lemon juice", "garlic clove", "olive oil", "olive oil", "fresh Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 971.4 [FatContent] 86.7 [SaturatedFatContent] 11.2 [CholesterolContent] 0.0 [SodiumContent] 865.8 [CarbohydrateContent] 40.2 [FiberContent] 7.8 [SugarContent] 0.6 [ProteinContent] 18.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the hummus:", "Combine the chickpeas and baking soda in a large bowl or pot and cover with at least double their volume of water. Transfer to the refrigerator and soak for 18 hours.", "Drain the chickpeas and rinse thoroughly in cold water. Place the chickpeas in a large pot with the whole head of garlic and cover with water. Bring to a boil, and then reduce the heat to low. Simmer the chickpeas over low heat until very tender, about 3 hours. Drain, reserving 1 cup of the cooking liquid and 1 cup of whole chickpeas. Discard the garlic bulb.", "Combine the remaining chickpeas, the sesame paste, grape seed oil and lemon juice in a food processor and puree to a smooth, creamy consistency, adding reserved cooking liquid as needed. Season with salt and cumin.", "For the tehina:", "Combine the sesame paste, water, lemon juice and garlic in a blender and blend at high speed until smooth. Blend in the olive oil. If the puree is too tight, adjust the consistency with additional warm water. Season with salt and cumin.", "For serving:", "Spoon the hummus into a large shallow bowl. Create a well in the center, using the back of a spoon, pushing the hummus to the edges of the bowl. Toss together the reserved whole chickpeas with the tehina in a mixing bowl and adjust the seasoning if necessary. Spoon the dressed chickpeas into the well in the center of the hummus. Garnish the hummus with the olive oil and chopped parsley. Serve immediately." ]
[Name] Cheesesteak Pot Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Cheesesteak Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "Steak", "Cheese", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "3", "6", "2", "2", "1", "1", "1/4", "6", "3", "6"] [RecipeIngredientParts] ["onions", "green bell peppers", "red bell peppers", "button mushrooms", "salt", "milk", "heavy cream", "American cheese", "American cheese", "puff pastry shells"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1044.0 [FatContent] 81.1 [SaturatedFatContent] 29.8 [CholesterolContent] 149.6 [SodiumContent] 1037.0 [CarbohydrateContent] 35.2 [FiberContent] 3.1 [SugarContent] 5.1 [ProteinContent] 45.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill. For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use. For serving: Heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry.
[Name] Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT12H50M [PrepTime] PT0S [TotalTime] PT12H50M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Vignola Cinque Terre, Slow Roasted Lamb Shoulder With Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Beans", "Meat", "Roast", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", NA, NA, "2", "2", "2", NA, "4", NA, NA, "2", "1", "1", NA, "1"] [RecipeIngredientParts] ["garlic", "fresh rosemary", "fresh sage", "cider vinegar", "honey", "lamb shoulder", "olive oil", "loin lamb", "olive oil", "onion", "fresh rosemary", "olive oil", "fresh sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.3 [FatContent] 49.1 [SaturatedFatContent] 21.2 [CholesterolContent] 163.7 [SodiumContent] 141.6 [CarbohydrateContent] 12.9 [FiberContent] 1.1 [SugarContent] 9.5 [ProteinContent] 38.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the lamb shoulder: Preheat the oven to 290 degrees F. Make a dry rub mixture by mixing together the garlic, rosemary, sage, some salt, pepper and fennel pollen. Mix together the vinegar and honey. Coat the lamb with olive oil and the dry rub mixture and place on a small baking sheet with a rack. Roast for 4 hours, basting with the vinegar mixture every 45 minutes. Cover with tin foil to let rest. For the beans: Meanwhile, place the beans in a pot and cover with cold water. Add the onions and rosemary and bring to boil. Reduce to a simmer and cook until the beans are cooked through to the center, about 2 hours. Remove from the heat and drain. Dress with some olive oil, the sage and some salt and pepper. For the lamb loin: Preheat the grill to high heat. Coat the loin pieces with olive oil and sprinkle with salt and pepper. Sear the meat on the grill evenly on each side, 2 minutes per side. Let rest before serving with the lamb roast and beans.
[Name] Molasses Spice Cookies [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H40M [PrepTime] PT0S [TotalTime] PT2H40M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Molasses Spice Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "1/2", "1/2", "1/4", "1", "1", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "ground cloves", "ground ginger", "salt", "molasses", "egg", "sugar", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.6 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 19.9 [SodiumContent] 95.7 [CarbohydrateContent] 13.8 [FiberContent] 0.3 [SugarContent] 6.2 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 40 cookies [RecipeInstructions] ["Mix together the flour, baking soda, cinnamon, cloves, ginger and salt in a medium bowl.", "Combine the molasses and egg in the bowl of a stand mixer fitted with the paddle attachment on low speed. Add the sugar and beat on medium speed until combined. Add the melted and cooled butter and beat on low speed until thoroughly incorporated. Scrape down the sides of the bowl and paddle as needed. Add the flour mixture in thirds on low speed and mix until incorporated. Stop the mixer and scrape down the bowl and paddle between additions.", "Place a sheet of plastic wrap on a work surface and place the dough in the center. Flatten the dough into a uniform thickness. Wrap with plastic wrap and place in the refrigerator to chill for 20 to 30 minutes.", "Line a plate with parchment paper. Roll heaping tablespoons of the dough into balls about 1 1/2 inches in diameter and place on the plate. Refrigerate until chilled, at least 1 hour.", "Position 2 racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.", "Place a scoopful of sugar in a medium bowl for garnishing the cookies. Remove the plate from the refrigerator and, working with 6 dough balls at a time, toss them in the sugar until evenly coated. Transfer the sugared dough balls to the prepared baking sheets, evenly spacing them about 2 inches apart. Repeat with the rest of the dough balls.", "Bake for 8 minutes, then rotate the baking sheets from front to back and top to bottom. Bake until the cookies are dark golden brown with lighter cracks, 7 minutes. They will be a little puffy but will deflate slightly as they cool. Slide the parchment paper with the cookies onto a wire rack to cool completely." ]
[Name] Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H40M [PrepTime] PT0S [TotalTime] PT3H40M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Potato", "Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "4", NA, "3", "2", "8", NA, "1/4"] [RecipeIngredientParts] ["white potato", "all-purpose flour", "lemons, zest of", "lobsters", "salt", "greens", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1169.8 [FatContent] 51.0 [SaturatedFatContent] 30.3 [CholesterolContent] 842.6 [SodiumContent] 2680.4 [CarbohydrateContent] 70.6 [FiberContent] 4.0 [SugarContent] 1.2 [ProteinContent] 102.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the gnocchi: Boil the potatoes with skins on until a knife pierces them easily. Remove from the pot and let cool for 10 minutes. Carefully remove the skins (the potatoes will still be hot]. Pass the potatoes through a food mill or potato ricer into a large mixing bowl. You can also use a potato masher and mash well. Do not use an electric mixer as this will cause the potatoes to get starchy and gluey. Add the flour and zest to the bowl and begin to incorporate by hand. Combine and lightly knead, mixing as little as possible. Cut off medium pieces and roll into 1/2-inch ropes on a well-floured surface. Cut each rope into 1/2-inch pieces using a sharp knife or dough cutter. Place the pieces in a wax or parchment-paper-lined pan that will fit in your freezer. If the gnocchi is sticky, use a little more flour. Freeze the gnocchi thoroughly. This step can be done 3 days in advance. For the lobsters: Fill a large pot halfway with water and add salt. Bring to a boil. Add the lobsters one at a time, being careful not to splash yourself. Cook until the lobsters turn red, 10 to 12 minutes. Let cool for 10 minutes on the counter, and then 15 minutes in the refrigerator. When cool enough to handle, remove the meat from the shells and cut into bite-size pieces. For the salad: Mix together the summer vegetables and greens. For assembly: Bring a large pot of salted water to a boil. Meanwhile, place a large, nonstick pan over medium-high heat and melt the butter. Drop the gnocchi in the boiling water and cook until they float, 1 minute. Drain and gently pour the gnocchi into the pan to brown lightly in the butter. Add the lobster to heat through and season with salt and pepper. The butter should have taken on a brown (not black or light golden] color, and smell nutty. Divide the gnocchi and lobster among plates or shallow bowls. Mix the salad thoroughly with the vinaigrette and top each dish with the salad. Serve immediately. Cook's Note: Instead of cooking lobster, pre-cooked crabmeat or shrimp may be used. If substituting uncooked shrimp for lobster, cook the shrimp in a well-seasoned boil of salted water, peppercorns, lemon and bay leaf.
[Name] Taqueria Cancun Green Salsa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Taqueria Cancun Green Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Avocado", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "6", "3", "1", "1", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["avocados", "garlic cloves", "fresh cilantro", "oregano", "cumin", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 15.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 9.2 [CarbohydrateContent] 11.3 [FiberContent] 7.5 [SugarContent] 2.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, pit and smash the avocados in a large bowl. In a blender, blend the tomatillos, and then add them to the bowl with the smashed avocados. Add the jalapenos and 1/2 cup water to the blender and blend; strain the liquid. In the same blender, add 1/2 cup water, the garlic, cilantro, onions, oregano, cumin, garlic salt and pepper and blend. Add to the tomatillo and avocado mixture and stir together. Add salt to taste.
[Name] Roasted Halibut With Fresh Herb Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Roasted Halibut With Fresh Herb Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Halibut", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/4", "1/4", "1", "1", "2", NA, "6"] [RecipeIngredientParts] ["olive oil", "dry white wine", "garlic", "arugula", "fresh flat-leaf parsley", "fresh marjoram", "fresh oregano", "red wine vinegar", "cod fish fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.9 [FatContent] 20.5 [SaturatedFatContent] 3.0 [CholesterolContent] 99.3 [SodiumContent] 258.9 [CarbohydrateContent] 13.6 [FiberContent] 1.0 [SugarContent] 1.2 [ProteinContent] 43.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. In a medium bowl, toss the breadcrumbs with 1 tablespoon of the olive oil, the wine and 1 teaspoon of the minced garlic. Spread the crumbs on a pie plate and toast until lightly browned, 8 minutes. Meanwhile, in a bowl, combine the remaining 1/2 cup olive oil, 1 teaspoon garlic, the arugula, parsley, marjoram, oregano and vinegar. Season the herb sauce with salt and pepper. Lightly oil a large baking dish. Arrange the halibut filets in the dish, sprinkle with salt and pepper and roast for 8 minutes. Sprinkle the fish with the toasted breadcrumbs and roast until the fish is cooked through, about 8 minutes longer. Transfer the fish fillets to individual plates, drizzle with the herb sauce and serve. Cook's Note: The sauce can be made ahead and refrigerated for several hours.
[Name] Chile Verde Del Gringo Loco [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Chile Verde Del Gringo Loco recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Peppers", "Vegetable", "Meat", "Mexican", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "2", "1/2", "4", "5", "1", "2", "1/4", "2", "1 1/2", "1", "2", NA] [RecipeIngredientParts] ["garlic cloves", "anaheim chilies", "serrano chilies", "yellow onion", "olive oil", "boneless pork shoulder", "all-purpose flour", "fresh cilantro", "Mexican oregano", "cumin", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 908.8 [FatContent] 66.3 [SaturatedFatContent] 21.2 [CholesterolContent] 203.3 [SodiumContent] 283.5 [CarbohydrateContent] 24.2 [FiberContent] 3.4 [SugarContent] 6.7 [ProteinContent] 52.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. Rinse the tomatillos and pierce with a fork. Put the tomatillos, garlic, Anaheim chiles, jalapenos, serrano chiles and onions on a sheet pan and drizzle with 2 tablespoons of the olive oil. Roast, turning occasionally, until dark brown in some areas but still retaining some integrity, 10 to 15 minutes. Roughly chop the tomatillos, Anaheim chiles and onions into 1/2-inch pieces; dice the garlic, jalapenos and serrano chiles. Heat the remaining 2 tablespoons olive oil in large pot. Dredge the pork in the flour, and then brown in the pot over medium-high heat. Remove with a slotted spoon and set aside on a plate. Reduce the heat to medium low; add the chicken stock and tequila, and bring to a simmer. Use a wooden spoon to dislodge any browned residue from the meat on the bottom of pan to create a rich broth. Add the meat and vegetables back to the pot. Add half of the cilantro, the oregano, cumin and bay leaves, and simmer, uncovered, until the pork falls apart easily when forked, about 3 hours. Add salt and pepper to taste. Sprinkle with the remaining cilantro and serve.
[Name] Coconut Pops [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT6H5M [PrepTime] PT0S [TotalTime] PT6H5M [DatePublished] 2017-07-10T20:05:00Z [Description] Make and share this Coconut Pops recipe from Food.com. [Images] character(0) [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Coconut", "Fruit", "Low Protein", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["half-and-half", "unsweetened flaked coconut", "brown sugar", "vanilla", "coconut cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.9 [FatContent] 12.8 [SaturatedFatContent] 10.7 [CholesterolContent] 11.9 [SodiumContent] 30.3 [CarbohydrateContent] 28.4 [FiberContent] 0.8 [SugarContent] 25.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 10 pops [RecipeInstructions] Whisk together the half-and-half, coconut flakes, sugar, vanilla and coconut cream and pour into molds. Freeze for at least 6 hours.
[Name] Snow City Spicy Noodles [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT6H20M [PrepTime] PT0S [TotalTime] PT6H20M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Snow City Spicy Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Spicy [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "2", "1/4", "1", NA, "2"] [RecipeIngredientParts] ["soy sauce", "toasted sesame seeds", "green onion", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.0 [FatContent] 23.2 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 1022.1 [CarbohydrateContent] 91.2 [FiberContent] 2.8 [SugarContent] 8.4 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook the spaghetti in boiling water until just tender. It should be firm to the bite but not crunchy. Do not overcook. Drain the pasta, rinse with cold water and drain thoroughly again. Allow the pasta to cool.", "Whisk together the sesame oil, soy sauce, chili oil, sugar and balsamic vinegar in large bowl. Mix in the cooled pasta until well coated, and then mix in the sesame seeds. Let soak in the sauce for at least 6 hours. For best results, let soak for 24 hours. Drain. Toss in fresh veggies or chicken, beef or shrimp for a complete meal." ]
[Name] Spiny Lobster Ceviche [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Spiny Lobster Ceviche 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/53/25/15/mxNhcdATQDyzlTfWLTGu_CCETS201_spiny-lobster-ceviche_s4x3.jpg.rend.hgtvcom.616.462.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/X8DX4653TDG9lac6gzoy_CCETS201H_73617_58835.JPG"] [RecipeCategory] Lobster [Keywords] ["Lime", "Citrus", "Fruit", "Puerto Rican", "Caribbean", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["3", "1", NA, "3", "2", "2", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["lime juice", "lobster tail", "kosher salt", "tomatoes", "coconut cream", "coconut milk", "crushed red pepper flakes", "sugar", "green plantain"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2498.5 [FatContent] 240.3 [SaturatedFatContent] 48.1 [CholesterolContent] 0.0 [SodiumContent] 41.3 [CarbohydrateContent] 99.7 [FiberContent] 5.7 [SugarContent] 60.0 [ProteinContent] 5.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the ceviche: Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes. Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture. For the tostonos: Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters. Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.
[Name] Seafood Paella [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Seafood Paella 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/Q4xLgo6VSWqADHr54R4U_CCETS201H_73617_58833.jpg" [RecipeCategory] Rice [Keywords] ["Spanish", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "12", "12", "12", "2", "1"] [RecipeIngredientParts] ["shrimp", "canola oil", "squid", "lobsters", "mussels", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1100.2 [FatContent] 23.1 [SaturatedFatContent] 3.2 [CholesterolContent] 993.8 [SodiumContent] 2997.0 [CarbohydrateContent] 92.5 [FiberContent] 3.0 [SugarContent] 5.7 [ProteinContent] 120.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cover the shrimp shells with water in a saucepan. Bring to a boil, and then reduce the heat and simmer to create a shrimp broth, about 20 minutes. Strain.", "Heat the oil in a large, heavy-bottomed skillet. Add the shrimp, squid, sofrito, gilthead, langoustines and mussels and cook for 3 minutes. Remove the seafood from the pan and set aside. Stir the rice into the juices from the seafood in the pan and saute for 1 to 2 minutes. Pour over the shrimp broth and red sauce and return the seafood to the pan; stir together. Cover and cook until the broth has been absorbed and the rice is cooked through, 15 to 20 minutes." ]
[Name] Skirt Steak Mofongo [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Skirt Steak Mofongo 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/IsX4DeDcQvaqiLfKLahw_CCETS201H_73617_58839.JPG" [RecipeCategory] Steak [Keywords] ["Meat", "Puerto Rican", "Caribbean", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] [NA, "2", "2 -3", "2", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["plantains", "beef broth", "garlic oil", "salt", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.3 [FatContent] 9.7 [SaturatedFatContent] 3.7 [CholesterolContent] 73.7 [SodiumContent] 88.9 [CarbohydrateContent] 28.5 [FiberContent] 2.1 [SugarContent] 13.4 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: wood pilon, for mashing plantains.", "Heat vegetable oil until hot, and then fry the plantains for 10 to 15 minutes. Transfer to a pilon with the beef broth and garlic oil and mash together until combined. Mix in some chicharrones, if using. Mold the plantain mixture into an 8-ounce bowl, then plate the mofongo.", "Cook the skirt steak on a flat skillet over high heat on one side. Sprinkle the top with salt, flip the steak and drizzle the top with garlic oil. Cook until desired doneness, then flip once more, spread with garlic oil and season with salt. Cut into pieces and drizzle with Creole sauce. Place into the plated mofongo and serve with avocado." ]
[Name] Lockhart Smokehouse Deviled Eggs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Lockhart Smokehouse Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", NA, "1/3", "1/4", "1/4", "1", "1", NA, NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "beef brisket", "red onion", "mustard", "Dijon mustard", "salt", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.0 [FatContent] 5.2 [SaturatedFatContent] 1.7 [CholesterolContent] 188.9 [SodiumContent] 99.4 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 12 eggs [RecipeInstructions] Special equipment: smoker. Cream together the egg yolks, some jalapenos if you're feeling devious, the mayo, brisket, onions, mustard, sriracha and salt to taste. Pipe a generous portion into each of the whites. And because we have a monster smoker just sitting around waiting for someone to stuff edible things into it, we smoke the eggs for 3 to 4 minutes. A quick dusting of smoked paprika or cayenne on top and they're done.
[Name] Fried Chicken Oysters and Squid Ink Linguini [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Fried Chicken Oysters and Squid Ink Linguini recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Squid", "No Shell Fish", "Deep Fried", "< 4 Hours", "Oysters"] [RecipeIngredientQuantities] ["4", "4", "4", "4", NA, "5", "1", "2", "1/2", "1", "3", "1", NA, NA, NA, NA, "8", "1", "4", NA, "1/2", "1/4", NA, NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "olive oil", "eggs", "salt", "buttermilk", "unsalted butter", "lemon juice", "salt", "salt", "fresh basil", "olive oil", "swiss chard", "pancetta", "vegetable broth", "all-purpose flour", "fresh chives", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 13671.0 [FatContent] 1245.6 [SaturatedFatContent] 216.1 [CholesterolContent] 1620.8 [SodiumContent] 1023.8 [CarbohydrateContent] 503.5 [FiberContent] 17.5 [SugarContent] 91.7 [ProteinContent] 126.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["For the pasta:", "Blend the flour and squid ink in a food processor for at least 5 minutes (this helps bring out the intense black color of the squid ink]. Add the olive oil, eggs and some salt and continue to mix until it forms a ball. Transfer to a lightly-floured surface and knead by hand for 5 minutes. Wrap the pasta dough tightly in plastic wrap and let it rest for at least 1 hour (2 hours is preferable]. Once rested, roll out to desired thickness using a pasta roller, then cut to linguine size. Lay the pasta on a baking sheet that has been lightly dusted with flour.", "For the oysters:", "Meanwhile, soak the oysters in the buttermilk in the refrigerator for at least 1 hour and up to 12 hours.", "For the balsamic reduction:", "Pour the vinegar into a saute pan or small saucepan and bring to a simmer. Simmer until reduced by half and thick enough to coat the back of a spoon, 45 minutes.", "For the hollandaise:", "Heat the butter in a small saucepot until melted and slightly simmering. Combine the lemon juice, egg yolks, hot sauce and some mustard and salt in a small food processor. Turn the food processor on, and slowly drizzle in the butter until emulsified. Store in a warm place until needed, or store in a gallon-size resealable plastic bag and refrigerate.", "For the basil oil:", "Bring a medium pot of lightly salted water to a boil. Prepare a bowl of ice water. Once water is at a full boil, drop in the basil and count to 10. Drain the basil and quickly plunge into the ice water. Let sit for a minute or so, and then place the basil into a kitchen towel and firmly squeeze out any excess water. Transfer the basil to a blender with the oil and blend on high for 1 full minute. Strain through a cheesecloth to catch all the pulp, leaving you with only the basil-infused oil. Keep cold; it will last in the refrigerator for up to 4 days.", "For cooking and plating:", "Heat the oil in a 2-quart stock pot to 350 degrees F. Bring a pot of lightly salted water to a boil. Cook 1 serving of pasta for 2 to 3 minutes, then plunge into the ice water to \"shock\". Once cold, drain and dress lightly with olive oil.", "Fry the pancetta until nicely browned in a heated saute pan. Add the chard and cook until lightly wilted. Add the pasta and cook to warm through, adding more salt and pepper to taste and the chicken stock to add moisture.", "Remove the oysters from the buttermilk and lightly dredge in seasoned flour. Tap off excess flour and lightly fry the oysters until golden brown. Transfer to paper towels to drain.", "Gently \"twirl\" a nest of pasta onto a plate using a fork, making sure to get the Swiss chard and a few pieces of pancetta. Place the fried oysters on top. Dollop on the mustard hollandaise using a soup spoon. Top with chopped chives and garnish with basil oil, micro greens and balsamic reduction.", "Cook's Notes:", "The balsamic reduction can be made days ahead of time and stored in the refrigerator for 1 to 2 weeks.", "Use remaining pasta, hollandaise, balsamic reduction and basil for additional servings. Add more fried oysters, Swiss chard and pancetta as needed." ]
[Name] Jalapeno Mayo [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Jalapeno Mayo recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Very Low Carbs", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1"] [RecipeIngredientParts] "white vinegar" [AggregatedRating] nan [ReviewCount] nan [Calories] 1987.6 [FatContent] 222.2 [SaturatedFatContent] 17.9 [CholesterolContent] 166.0 [SodiumContent] 8.9 [CarbohydrateContent] 2.5 [FiberContent] 0.8 [SugarContent] 1.3 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Heat a grill to high heat. Grill the jalapenos on both sides. Whisk together the vinegar and egg yolk in a bowl. Pour in the oil, whisking constantly, until emulsified. Blend the grilled jalapenos with the mayo.
[Name] Chalupa Robert [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Chalupa Robert recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Beans", "Meat", "Southwestern U.S.", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["flour tortilla", "ground beef", "egg", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.7 [FatContent] 24.6 [SaturatedFatContent] 8.9 [CholesterolContent] 263.2 [SodiumContent] 492.2 [CarbohydrateContent] 21.1 [FiberContent] 2.6 [SugarContent] 1.4 [ProteinContent] 31.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the fried tortilla on a plate and spread on the refried beans. Scatter the picadillo over, and top with the fried egg, red sauce and cilantro.
[Name] Shokolade Palatschinke [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Shokolade Palatschinke 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/WT9vMgcqSb27UtmCU0Ug_CCETS204_Schokoladepalatschinke-crepes-Creperie-du-Village-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Dessert [Keywords] ["Raspberries", "Berries", "Fruit", "Austrian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "1", "1", "1", "3", "4", "1", "1", "1", "1/2", "1", NA, "8", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["cocoa powder", "boiling water", "egg", "all-purpose flour", "unsalted butter", "ground cinnamon", "salt", "heavy cream", "sugar", "vanilla extract", "raspberries", "sugar", "red wine", "cold water", "unsalted butter", "chocolate", "banana", "chocolate piece", "powdered sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1841.9 [FatContent] 150.6 [SaturatedFatContent] 89.6 [CholesterolContent] 724.1 [SodiumContent] 401.1 [CarbohydrateContent] 118.0 [FiberContent] 26.1 [SugarContent] 24.9 [ProteinContent] 45.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the crepe base:", "Dissolve the cocoa powder in the boiling water in a bowl. Add the eggs, flour and milk and whisk until smooth. Whisk in the butter, cinnamon and salt, and then let the batter rest.", "For the whipped cream:", "Whip the heavy cream with the sugar and vanilla until nice peaks form. Chill until ready to use.", "For the raspberry coulis:", "Combine the raspberries, sugar and wine in a saucepan and bring to a simmer. Add the cornstarch and water slurry and simmer until thickened. Strain through a fine-mesh sieve.", "For the ganache:", "Scald the cream and butter in a saucepan over medium-high heat. Remove from the heat and add the booze followed by the chocolate. Stir until a smooth texture is reached.", "For cooking the crepes:", "Heat an oiled crepe pan or crepe maker until hot. Spread a thin layer of batter. Cook until golden on one side, then flip and cook until golden on the other side. Set aside. Repeat with remaining batter.", "Add a line of dulce de leche to each crepe and top with bananas and strawberries. Roll up the crepes and cut in half. Arrange on plate with dollops of whipped cream and the ganache. Pour a pool of raspberry coulis onto the plate. Garnish with chopped chocolate pieces, powdered sugar and cocoa powder." ]
[Name] Tomahawk Steak and Sauteed Spinach [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Tomahawk Steak and Sauteed Spinach recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/mFGPmHVbRB6k3GXBH8qC_CCETS204_tomahawk-steak-Steakhouse-No316-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Steak [Keywords] ["Spinach", "Greens", "Vegetable", "Meat", "Very Low Carbs", "High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "1/2", "2"] [RecipeIngredientParts] ["olive oil", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.0 [FatContent] 6.1 [SaturatedFatContent] 2.3 [CholesterolContent] 79.0 [SodiumContent] 109.1 [CarbohydrateContent] 3.6 [FiberContent] 1.4 [SugarContent] 0.3 [ProteinContent] 31.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side. Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.
[Name] Duck a La Plancha With Blood Orange Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT13H40M [PrepTime] PT0S [TotalTime] PT13H40M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Duck a La Plancha With Blood Orange Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GNWxWOBQLG7UkpaU6JjE_CCETS204_Duck-Alaplancha-at-Ute-City-Recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Duck Breasts", "Oranges", "Duck", "Poultry", "Citrus", "Fruit", "Meat", "Spanish", "European"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "6", NA, "2", "2", "4", "6", "1", "1", "1"] [RecipeIngredientParts] ["duck breast", "sea salt", "fennel seed", "ground black pepper", "oranges, zest of", "brown sugar", "red wine vinegar", "shallots", "xanthan gum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2320.0 [FatContent] 27.9 [SaturatedFatContent] 7.1 [CholesterolContent] 326.4 [SodiumContent] 3863.6 [CarbohydrateContent] 447.6 [FiberContent] 5.3 [SugarContent] 426.9 [ProteinContent] 62.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the duck: Score the fat side of the duck breast. Lightly cover the fat with some salt and refrigerate the breast overnight. Roast the coriander and fennel seed, and then crush. Mix together with the sea salt, black pepper and orange zest. Brush the duck breast with some orange liqueur, and then pack the meat side with the herb/zest mixture. Wrap and refrigerate until ready to cook. For the blood orange sauce: Combine the sugar, vinegar and shallots in a pot over medium-high heat and cook until reduced to a syrup. Add the orange liqueur to deglaze and continue cooking to reduce slightly. Add the duck stock and blood orange juice and continue simmering. Stir in the xanthan gum and simmer until thickened, and then season with salt and pepper. Strain the sauce and keep warm. For cooking the duck: Heat a cast-iron plancha, griddle or skillet to high heat. Sear the duck fat-side down until crispy, about 12 minutes. Remove, brush off some of the herb/ zest mixture and continue to cook, meat-side down until medium rare. Serve with the blood orange sauce. Cook's Note: Cook additional duck breasts to serve with the remaining sauce, or use for another recipe.
[Name] Rockhill Fondue [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-07-10T20:06:00Z [Description] Make and share this Rockhill Fondue recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "1"] [RecipeIngredientParts] ["edam cheese", "gruyere cheese", "cheese", "cornstarch", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.9 [FatContent] 16.0 [SaturatedFatContent] 9.9 [CholesterolContent] 50.0 [SodiumContent] 462.1 [CarbohydrateContent] 5.0 [FiberContent] 0.0 [SugarContent] 1.0 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Special equipment: fondue pot. Combine the cheeses and toss with the cornstarch. Set aside. Bring the beer or wine to a simmer in a fondue pot. Stir the cheese blend into the simmering liquid, stirring occasionally until they melt into a smooth fondue.
[Name] Corn Torte With Red and Green Chile Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Corn Torte With Red and Green Chile Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GIuiBPEuTMKgpA5BtJVW_CCETS205_roast-turkey-with-red-and-green-chiles-and-corn-torte-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Corn", "Peppers", "Vegetable", "Southwestern U.S.", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "7 -8", "1/4", "1/4", "5", "3/4", "3/4", "1", "1", "2", "1 1/2", "6", "1/2", "2", "3", "1", "1", "1", "16", "8", "4", "2", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "corn kernels", "heavy cream", "eggs", "all-purpose flour", "baking powder", "kosher salt", "marjoram leaves", "kosher salt", "garlic cloves", "all-purpose flour", "kosher salt", "red wine vinegar", "dried oregano", "ancho chilies", "garlic cloves", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 909.6 [FatContent] 33.3 [SaturatedFatContent] 14.9 [CholesterolContent] 210.3 [SodiumContent] 2408.2 [CarbohydrateContent] 145.8 [FiberContent] 16.2 [SugarContent] 19.3 [ProteinContent] 24.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the torte: Preheat the oven to 350 degrees F. Butter a round 9-inch cake pan, line with waxed paper and then butter the waxed paper. (Spray vegetable oil can be substituted for greasing.] Beat the butter in a bowl until creamy using an electric mixer, about 5 minutes. Add the sugar and beat for another 3 minutes. Set aside. Scald the milk and heavy cream together in a small saucepan. Place the milk and cream mixture and corn kernels in the container of a blender and puree. Set aside and let cool. Beat the egg yolks thoroughly with a whisk in a bowl. Mix the corn puree into the butter and sugar mixture in batches, alternating with the egg yolks. Sift together the flours, baking powder and salt in a bowl, and then mix into the corn batter by hand. Transfer the batter to a large mixing bowl. Beat the egg whites with an electric mixer until they form soft peaks, and then gently fold into the batter with a rubber spatula. Spoon into the prepared pan and bake until golden brown, 45 minutes. For the green chile sauce: Combine the rehydrated chopped chiles and their rehydrating liquid, the oregano, salt, garlic and onions in a saucepan. Simmer over medium heat for 20 minutes. Heat the oil in a small saucepan for 1 minute, and then add the flour and stir with a wire balloon whisk until the roux becomes light golden and gives off a nut-like aroma. Add 1/2 cup of the green chile mixture and stir vigorously to incorporate. Stir the roux mixture back into the chile mixture and barely simmer for a few minutes. Add more salt to taste. For the red chile sauce: Bring 4 cups water to a boil in a saucepan. Add the salt, vinegar, oregano, chiles, garlic and onions. Return to a boil and cook, covered, over high heat for 5 minutes. Remove from the heat and let cool completely. Transfer to a blender and whirl until smooth. Strain through a large wire mesh strainer; discard the seeds. Add salt to taste and refrigerate until ready to use. Serve the corn torte with the red and green chile sauces.
[Name] Elk Tenderloin With Mushroom Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT13H [PrepTime] PT0S [TotalTime] PT13H [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Elk Tenderloin With Mushroom Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/RJNYNW1RdizomTQ3Jt6h_CCETS205H_80092_110202.jpg" [RecipeCategory] Sauces [Keywords] ["Elk", "Wild Game", "Vegetable", "Meat"] [RecipeIngredientQuantities] ["12", "1/4", "1/4", "1", "3", "2", "4", "2", "8", "8", "8", "1", "1", "3", "1", "1", "1", "1/4", "1", NA] [RecipeIngredientParts] ["hoisin sauce", "light soy sauce", "shallot", "garlic cloves", "fresh rosemary", "unsalted butter", "cremini mushrooms", "morels", "kosher salt", "fresh ground black pepper", "shallots", "dry white wine", "veal demi-glace", "heavy cream", "fresh thyme leave", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.5 [FatContent] 26.1 [SaturatedFatContent] 14.9 [CholesterolContent] 75.8 [SodiumContent] 3951.3 [CarbohydrateContent] 51.0 [FiberContent] 4.7 [SugarContent] 18.9 [ProteinContent] 20.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the marinade: Combine the beer, hoisin, soy, shallots, garlic and rosemary in a small bowl and whisk together. Arrange the tenderloins in a glass or ceramic bowl, and then pour over the marinade to thoroughly coat. Cover and refrigerate for at least 12 hours. Preheat a grill to medium heat. For the mushroom sauce: Place a saucepan over medium-high heat and melt the butter. Add the mushrooms, salt, pepper and shallots and saute, stirring frequently until beginning to brown, 4 to 5 minutes. Pour in the wine to deglaze and cook until most of the liquid has evaporated, 4 minutes. Add the demi-glace, stock, cream and thyme leaves, and simmer until thickened just enough to coat the back of a spoon. Meanwhile, remove the meat from the marinade. Coat with olive oil and sprinkle with salt and pepper. Grill until medium rare, 2 to 3 minutes. Let rest before slicing and serving with the mushroom sauce.
[Name] Wood Roasted Soft Shell Crab and Asparagus Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Wood Roasted Soft Shell Crab and Asparagus Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Crab", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", NA, "1/4", "2", NA, "12", NA, NA, "4", "4 -6", "1 -2", "1", "1", "1"] [RecipeIngredientParts] ["pancetta", "garlic clove", "shallot", "fresh oregano", "fresh thyme", "champagne vinegar", "Dijon mustard", "olive oil", "asparagus", "radishes", "spring onion", "garlic", "fresh herb", "pea tendrils"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 16.4 [SodiumContent] 104.1 [CarbohydrateContent] 5.5 [FiberContent] 2.2 [SugarContent] 1.3 [ProteinContent] 6.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Special equipment: Wood-fire oven. Preheat the oven to 400 degrees F. Create a fire in a wood-fire oven. For the vinaigrette: Render the pancetta over low heat in a pan until slightly crisp, and then remove from the pan and reserve the fat. Return a small amount of fat to the pan and gently cook the garlic, shallots, oregano, thyme and some salt and pepper. Remove from the heat and pour in the vinegar to deglaze (do not simmer to reduce]. Scrape up any remaining bits stuck to the pan, then pour into a bowl and whisk in the mustard. Measure the remaining pancetta fat; add enough of the olive oil to make 1 cup. Whisk the oil into the vinegar mixture and season with salt and pepper. For the salad: Drizzle the asparagus spears with oil and sprinkle with salt and pepper. Roast in the oven and let char until tender but still toothsome. Sprinkle the crabs with salt and pepper and rub with a small amount of oil. Place on a heatproof pan and into the fire and roast until cooked through. Combine the radishes, spring onions, green garlic, herbs and pea tendrils in a bowl. Toss with enough vinaigrette to coat. Add a small amount of vinaigrette to the hot pan with the asparagus and coat. Divide the asparagus among 4 plates and top with the salad and 1 crab each. Drizzle with the remaining vinaigrette.
[Name] Frogmore Stew [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Frogmore Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Potato", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "16", "1", "2", "1", "1", "28", "12", "1", "1/2"] [RecipeIngredientParts] ["andouille sausage", "potatoes", "sweet onion", "fresh corn kernels", "large shrimp", "lump crabmeat", "littleneck clams", "cherry tomatoes", "lemon", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 711.5 [FatContent] 18.2 [SaturatedFatContent] 6.0 [CholesterolContent] 162.2 [SodiumContent] 1558.7 [CarbohydrateContent] 89.0 [FiberContent] 10.8 [SugarContent] 7.3 [ProteinContent] 49.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat a grill to medium and grill the andouille sausage, turning occasionally, until cooked through. Slice into 2-inch rounds. Combine the seafood broth, potatoes and onion in a medium pot, bring to a boil and then reduce to a simmer. Cook until the potatoes are tender, 3 to 4 minutes. Add the andouille sausage, corn, shrimp, crab, clams and tomatoes. Return to simmer and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the lemon juice and basil.
[Name] Chorizo Torta [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2M [PrepTime] PT0S [TotalTime] PT2M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Chorizo Torta recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "1", "1", "1", "5", "2", "4", "1", "1/2", "1/4", "1/4", "1/2", NA, NA, NA] [RecipeIngredientParts] ["boneless pork shoulder", "kosher salt", "white vinegar", "dried ancho chile powder", "ground cumin", "ground black pepper", "garlic cloves", "fresh oregano", "green cabbage", "yellow onion", "fresh cilantro", "lime juice", "olive oil", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.9 [FatContent] 23.3 [SaturatedFatContent] 8.0 [CholesterolContent] 80.6 [SodiumContent] 1398.5 [CarbohydrateContent] 4.2 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 19.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the chorizo: Toss together the pork, tequila, salt, vinegar, ancho chile powder, cumin, black pepper, garlic and oregano. If using pork shoulder, marinate for 1 hour, then process in a meat grinder fitted with a medium die. Mix with your hands until slightly sticky, 1 to 2 minutes. If using ground pork, skip marinating and processing and mix until sticky. Refrigerate until ready to use, or for up to 3 days, covered in plastic wrap. Form the chorizo into 4 patties. Cook in a skillet or griddle until just cooked through. For the tortas: Toast the tortas in the oven or on a griddle until heated through and soft. Smear one side of each torta with about 1/4 cup of the guac, and top with the chorizo patties. Toss together the cabbage, jalapenos, onions and cilantro with lime juice and olive oil to taste. Divide the cabbage mixture among the tortas already under construction. Smear the top halves of the tortas with mayo to the finish the sandwich, and serve.
[Name] Tortilla Espinola With Roasted Red Pepper Relish [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Tortilla Espinola With Roasted Red Pepper Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Peppers", "Vegetable", "Spanish", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "2", NA, "2", "1", "1", "10", NA, "6"] [RecipeIngredientParts] ["green bell peppers", "olive oil", "kosher salt", "sherry wine vinegar", "olive oil", "yukon gold potato", "yellow onions", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 798.4 [FatContent] 68.3 [SaturatedFatContent] 10.9 [CholesterolContent] 279.0 [SodiumContent] 119.0 [CarbohydrateContent] 36.3 [FiberContent] 5.6 [SugarContent] 7.6 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the roasted red pepper relish: Preheat a grill over high heat. Combine the peppers with 1 tablespoon of the oil in a metal bowl and sprinkle with salt. Grill until the skins are well charred and blistered, about 10 minutes, turning once. Return the peppers to the bowl, cover with plastic wrap and allow to cool completely, about 30 minutes. Peel the peppers and remove the seeds. Cut into thin strips. In a second bowl, combine the peppers with the vinegar, remaining oil and salt to taste. For the tortilla Espinola: Heat the oil in a medium skillet over medium heat. Add the potatoes onions, sprinkle with salt and pepper and cook, stirring often, until the potatoes are cooked through and the onions are soft, about 8 minutes. Crack the eggs into a large bowl, sprinkle with salt and pepper and whisk until thoroughly mixed. Using a slotted spoon, scoop the potato/onion mixture into the eggs, making sure to keep the oil in the skillet, and stir to combine. Heat an 8-inch nonstick pan over medium heat. Add 2 tablespoons of the reserved oil from cooking the potatoes and onions. Pour the egg/potato/onion mixture into the pan and cook until the sides of the eggs have set and the middle is beginning to set, 3 to 4 minutes. Place a plate on top of the pan and invert, then gently slide the tortilla back into the pan, browned-side up. Cook for 3 minutes more, and then remove from the heat. Serve the tortilla Espinola with the roasted red pepper relish.
[Name] Mariscos De Campechana [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H5M [PrepTime] PT0S [TotalTime] PT1H5M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Mariscos De Campechana 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/arBSSYNRV2ggE2loBMV4_CCETS207H_84984_140518.jpg" [RecipeCategory] Mexican [Keywords] ["< 4 Hours", "Oysters", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3", "1/2", "1/2", NA, "10", "1", "1", "2", "3", "1", "1", "1", NA] [RecipeIngredientParts] ["shrimp", "olive oil", "garlic clove", "tomatoes", "onion", "avocado", "fresh cilantro", "lime juice", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.8 [FatContent] 10.6 [SaturatedFatContent] 1.6 [CholesterolContent] 23.1 [SodiumContent] 94.7 [CarbohydrateContent] 15.2 [FiberContent] 5.4 [SugarContent] 7.0 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes. Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop. Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.
[Name] Pig Tails With Blue Cheese Dipping Sauce and Crispy Brussels Spr [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H40M [PrepTime] PT0S [TotalTime] PT4H40M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Pig Tails With Blue Cheese Dipping Sauce and Crispy Brussels Spr recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Vegetable", "Meat"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "2", "1", "1", "2", "1", "1", "4", "2", "1", "3/4", "3", "2", "1/2", "4", "1/2", "1", "1", "2", "1", "1", "8", "2", "3", "1", "1", "1"] [RecipeIngredientParts] ["paprika", "mustard powder", "brown sugar", "cayenne pepper", "salt", "pepper", "onion powder", "garlic powder", "distilled white vinegar", "honey", "garlic cloves", "salt", "salted butter", "gorgonzola", "creme fraiche", "of fresh mint", "fresh parsley", "Worcestershire sauce", "Brussels sprouts", "unsalted butter", "pistachios", "lemon juice", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 653.1 [FatContent] 42.8 [SaturatedFatContent] 20.8 [CholesterolContent] 97.5 [SodiumContent] 2134.7 [CarbohydrateContent] 63.2 [FiberContent] 7.7 [SugarContent] 47.6 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Special equipment: smoker. Preheat a smoker to 250 degrees F. For the chili rub and pig tails: Combine the paprika, mustard powder, sugar, cayenne, salt and pepper in a bowl. Add the pig tails and toss to coat. Smoke the pig tails for 3 hours 30 minutes. For the sweet chili glaze: Combine the onion powder, garlic powder, arbol chiles, dried Thai chiles, 1 cup of the vinegar and 1 cup water in a blender. Blend until smooth, and then strain. Combine the honey, garlic, roasted chiles, salt, remaining 1/4 cup vinegar and 1/2 cup water in a saucepan. Simmer over medium-high heat until reduced to a syrup consistency. Mix in the strained onion-garlic mixture to combine, and then stir in the butter. Bring the sauce to a boil, and then remove from the heat. For the dipping sauce: Beat the Cambozola in an electric mixer until smooth. Add the creme fraiche and mix until incorporated. Mix in the mint, parsley and Worcestershire. For the Brussel's sprouts: Heat the oil in a saute pan over medium heat. Add the Brussels sprouts and cook 3 minutes. Turn, add the butter and pistachios and continue to cook until the Brussels sprouts and butter are golden brown, 5 minutes more. Add the lemon juice and salt and toss to coat. Garnish with the Parmesan. Heat a grill pan or grill over high heat. Grill the pig tails to heat through, then toss with the chili glaze. Serve the pig tails with the blue cheese dipping sauce and crispy Brussels sprouts.
[Name] Beet Salad With Citrus Vinaigrette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Beet Salad With Citrus Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Citrus", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", NA, "1", "1", "1", "4", "2", "4"] [RecipeIngredientParts] ["olive oil", "orange, juice and zest of", "lemon, juice and zest of", "lime", "endive", "oranges", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.9 [FatContent] 21.9 [SaturatedFatContent] 6.5 [CholesterolContent] 18.2 [SodiumContent] 477.2 [CarbohydrateContent] 46.9 [FiberContent] 22.9 [SugarContent] 15.7 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 375 degrees F.", "Combine the beets with 4 tablespoons of the oil and 2 tablespoons of water in a baking dish. Sprinkle with salt and pepper, cover with aluminum foil and roast until tender, about one hour. Once cool, peel and cut into thin wedges.", "Meanwhile, make the vinaigrette: Combine the zest and juice of the orange, lemon and lime with the remaining 1/2 cup oil. Whisk to combine. Season with salt and pepper.", "Trim the endive, cut each in half and remove the core. Slice each half into four pieces. Combine the endive, oranges, beets and 3 teaspoons of the vinaigrette in a bowl. (Reserve the remaining vinaigrette for another use.] Season with salt and pepper and mix to combine. Arrange the salad on a plate and top with the idiazabal." ]
[Name] Sausage and Peppers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-07-10T20:07:00Z [Description] Make and share this Sausage and Peppers 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/EPsVS1iZR9e8zHMvHOMs_CCETS208H_85040_141012.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Peppers", "Vegetable", "Meat", "European", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "1", "1", "1", NA, NA, "8", "4"] [RecipeIngredientParts] ["olive oil", "yellow onions", "green bell pepper", "orange bell pepper", "red bell pepper", "yellow bell pepper", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.6 [FatContent] 30.5 [SaturatedFatContent] 7.8 [CholesterolContent] 50.4 [SodiumContent] 1276.5 [CarbohydrateContent] 51.8 [FiberContent] 5.3 [SugarContent] 8.9 [ProteinContent] 35.3 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Heat the oil in a large skillet over medium heat. Add the onions and bell peppers and cook until tender but not mushy, about 15 minutes. Season with salt and pepper. Drizzle a little olive oil in a large skillet and cook the sausages over medium heat until golden brown and cooked through. Mix in the peppers and onions and divide among the rolls.
[Name] Octopus Salad [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Octopus Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Octopus [Keywords] ["No Shell Fish", "European", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", NA, "2", "1/2 - 3/4", "1/2", "1/3", "1", "1", "15", "5", NA] [RecipeIngredientParts] ["salt", "celery", "fresh lemon juice", "olive oil", "fresh parsley", "fresh basil leaf", "red pepper flakes", "black olives", "garlic cloves", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 23.3 [SaturatedFatContent] 3.5 [CholesterolContent] 181.6 [SodiumContent] 980.9 [CarbohydrateContent] 12.6 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 57.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of water to a boil. Add the octopus to the water, two at a time. When the water returns to a boil, remove the octopus and set aside to cool. Repeat with the remaining octopus.", "Bring a large pot of water to a boil and add salt. Add the octopus and simmer until the meat is tender, 20 to 40 minutes. Drain and chill under cold running water. Cut off any non-fleshy parts including the \"beak\" and discard. Cut into bite-size pieces.", "Put the octopus pieces in a large bowl and add the celery, lemon juice, olive oil, parsley, basil, red pepper flakes, olives, garlic and salt and pepper to taste. Toss to blend and let stand 1 hour." ]
[Name] Pasta Al Forno [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Pasta Al Forno 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/33186/59cu0xGwSuu9QdESosLN_CCETS208H_85040_141023.jpg" [RecipeCategory] Meatballs [Keywords] ["Cheese", "European", "Baking", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] [NA, "1", "8", "4", "4", "20", "4", "4", NA] [RecipeIngredientParts] ["salt", "rigatoni pasta", "tomato sauce", "fresh ricotta", "fresh mozzarella cheese", "hard-boiled eggs", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 663.9 [FatContent] 20.5 [SaturatedFatContent] 9.1 [CholesterolContent] 319.3 [SodiumContent] 587.4 [CarbohydrateContent] 86.4 [FiberContent] 4.6 [SugarContent] 5.5 [ProteinContent] 32.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain and let cool to room temperature. Mix together the pasta, some of the tomato sauce, dollops of the ricotta, the sopressata and meatballs in a ceramic dish. Top with the remaining tomato sauce, the mozzarella and eggs. Sprinkle with Parmigiano-Reggiano. Bake until the cheese is bubbly, about 10 minutes. Serve sprinkled with more grated cheese.
[Name] Moose Bourguignon [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H55M [PrepTime] PT0S [TotalTime] PT2H55M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Moose Bourguignon 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/GufwGrkLRBW65h5Tlk8Q_CCETS209H_90867_169254.jpg" [RecipeCategory] Moose [Keywords] ["Wild Game", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "2 -3", "3", "2", "1", "3", "2", "1", "1/2", "6", "3", NA, NA, NA] [RecipeIngredientParts] ["onions", "shallots", "garlic cloves", "red wine", "carrots", "parsnips", "turnip", "dried thyme", "bay leaves", "all-purpose flour", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.1 [FatContent] 30.4 [SaturatedFatContent] 14.7 [CholesterolContent] 165.1 [SodiumContent] 193.5 [CarbohydrateContent] 17.4 [FiberContent] 2.8 [SugarContent] 5.1 [ProteinContent] 52.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan. Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan. Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper. Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours. Garnish with the parsley and serve with the potato bread on the side.
[Name] Whole Trout With Fennel Shrimp Stuffing [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Whole Trout With Fennel Shrimp Stuffing recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Trout", "Lobster", "Roast", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1", "1", NA, NA, "5", "4", "1", "3", "1", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "fennel", "onion", "dill", "lemon", "shrimp", "sea salt", "all-purpose flour", "olive oil", "lobster meat", "capers", "white wine", "lemon", "unsalted butter", "croutons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1998.6 [FatContent] 148.7 [SaturatedFatContent] 56.0 [CholesterolContent] 440.3 [SodiumContent] 1541.0 [CarbohydrateContent] 105.4 [FiberContent] 12.2 [SugarContent] 13.0 [ProteinContent] 59.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 400 degrees F. For the stuffing: Heat the butter in a pan over medium heat. Add the fennel and onions and cook until soft. Add the bread crumbs, dill and lemon juice and toss to combine. Add the shrimp and cook until pink, 2 to 3 minutes. Stuff the fish with the stuffing. Sprinkle the fish with the sea salt and dredge it in the flour, dusting off any excess. Heat the oil in a pan over medium-high heat. Sear the fish on each side until golden brown and the skin is crisp, 3 to 4 minutes. Transfer the fish to a parchment-lined baking sheet and roast until a pairing-knife stuck into the center of the fish comes out warm to the touch, about 10 minutes. Add the lobster, capers, wine, lemon, butter and croutons to the same pan used to sear the fish and cook over medium heat until the sauce has thickened slightly, about 1 minute. Serve the fish with the lobster sauce.
[Name] Fisherman's Tea (Soup) [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Fisherman's Tea (Soup) recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uNxOFSPRH26OLAIyZwEd_CCETS209_Fishermans-Tea-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/25/56/nsG3nb4vTYCP09yZXQ7q_CCETS209H_90867_169220%20(1].jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "3", NA, "2", NA] [RecipeIngredientParts] ["onions", "potatoes", "cod fish fillets", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1164.3 [FatContent] 103.5 [SaturatedFatContent] 51.3 [CholesterolContent] 161.4 [SodiumContent] 74.2 [CarbohydrateContent] 33.0 [FiberContent] 4.5 [SugarContent] 3.6 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Cook the salted pork fat in a large pot over medium-high heat, stirring occasionally, until the fat is rendered and they are a nice golden brown, about 5 minutes.", "Add the onions and cook until soft. Add the salt beef, cook for 3 minutes, and add the potatoes. Cover with 4 cups water and add salt and pepper to taste. Bring the soup to a boil and add the cod. Simmer until the cod turns from transparent to solid white, about 20 minutes.", "Spoon the soup into bowls and garnish with the herbs." ]
[Name] Pan Seared Diver Scallops and Sea Urchin Beurre Blanc [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Pan Seared Diver Scallops and Sea Urchin Beurre Blanc recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "1", "4", "2", "3", "4", "1/2", "1/2", "250", "1", "2", "5", "2", "1", "1/2"] [RecipeIngredientParts] ["scallops", "scallops", "scallops", "fresh tarragon", "shallots", "white wine vinegar", "white wine", "greens", "parsnip", "bay leaves", "2% milk", "honey", "kosher salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1418.9 [FatContent] 113.4 [SaturatedFatContent] 71.3 [CholesterolContent] 340.8 [SodiumContent] 818.2 [CarbohydrateContent] 58.8 [FiberContent] 0.1 [SugarContent] 50.2 [ProteinContent] 35.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the beurre blanc: In a medium sauce pot, simmer shallots, white wine vinegar and tarragon for 3-4 minutes. Add white wine and fish stock, continue to reduce by half and strain. In a medium sauce pot, slowly add a ¼ lb of butter to the mixture until emulsified. With a hand held blender, puree the sea urchin and whipping cream to the emulsified mixture. Season to taste, with salt and pepper. In a large fry pan over medium heat, pan sear scallops 3-4 minutes. Assemble ingredients in a scallop shell. For the parsnip puree: In a medium size pot, cook chopped parsnip with milk, honey, bay leaf and a pinc of salt for 15-20 minutes. Strain and puree in a food processor, slowly adding 3 T of butter. Pass through tamis to remove any fibrous strands.
[Name] Roast Beef Packing House Sandwich [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Roast Beef Packing House 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/WcPcpuSpGa8K4FpLqQeg_CCETS210H_95220_189701.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Roast Beef", "Cheese", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "2", "4", "2", "1", "1"] [RecipeIngredientParts] ["swiss cheese", "beef brisket", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1560.6 [FatContent] 93.1 [SaturatedFatContent] 19.6 [CholesterolContent] 126.5 [SodiumContent] 5959.4 [CarbohydrateContent] 136.4 [FiberContent] 8.7 [SugarContent] 48.0 [ProteinContent] 49.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Toast 1 slice of bread (this will be the middle slice]. Spread the dressing on all pieces of the bread.", "Place 1 slice of Swiss cheese on 2 slices of the untoasted bread. Pile the brisket onto one of the slices of bread with the cheese. Put the coleslaw on the other slice of bread with the cheese. Put the toasted slice of bread on top of the meat. Sandwich the pieces together.", "Cook the triple decker sandwich on the flat grill until both the top and bottom pieces of bread are golden brown." ]
[Name] Melokhieh [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H15M [PrepTime] PT0S [TotalTime] PT5H15M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Melokhieh 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/zgPC7ewbQJSpyB8gsdii_CCETS210_Melokheih-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/25/62/X1zX7QoaTr21kTUVGDPb_CCETS210H_95220_189707.jpg"] [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Rice", "Meat", "Lebanese", "Southwest Asia (middle East]", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "2", "2", "1", "1", "1", "1", "2", "2", "2", "1 1/2", "2", "1", "1", "6"] [RecipeIngredientParts] ["whole chicken", "carrots", "celery", "onion", "black peppercorns", "bay leaves", "cinnamon sticks", "lemon", "cardamom", "salt", "onions", "butter", "fresh cilantro", "garlic", "salt", "ground black pepper", "cooked white rice", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 985.2 [FatContent] 65.2 [SaturatedFatContent] 22.6 [CholesterolContent] 274.3 [SodiumContent] 1581.0 [CarbohydrateContent] 39.3 [FiberContent] 7.1 [SugarContent] 8.9 [ProteinContent] 62.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the chicken broth: In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat. For the stew: Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside. Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat. Serve with white rice and the diced onion in the lemon juice.