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[Name] Grilled Bologna Sandwich [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Grilled Bologna 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/h3e9hGjRkWYc3ZCX6kmA_CCETS210_The-Grilled-Bologna-Sandwich-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "2", "5", "1", "1", "1", "4", NA] [RecipeIngredientParts] ["onions", "swiss cheese", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1489.2 [FatContent] 101.5 [SaturatedFatContent] 27.4 [CholesterolContent] 104.2 [SodiumContent] 2373.2 [CarbohydrateContent] 112.1 [FiberContent] 8.2 [SugarContent] 5.4 [ProteinContent] 36.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Slice the bologna into 1/8-inch strips. Oil a flat top grill and cook the bologna on it until it crisps nicely. Saute the onions on the flat top until caramelized. Once caramelized, put the onions on top of the bologna. Add a slice of Swiss cheese. Toast the onion roll. Spread with the mustard, add the bologna, onions and cheese, the pickles and a '\"smosh\" of potato chips.
[Name] Stuffed Swordfish [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT55M [PrepTime] PT0S [TotalTime] PT55M [DatePublished] 2017-07-10T20:08:00Z [Description] Make and share this Stuffed Swordfish 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/nggyq1HMSFyIY3Y2Z6jI_CCETS211_Stuffed-Swordfish-with-Garlic-Mashed-Potatoes-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/53/25/67/tovElmkQQ2zwwGumT4ik_CCETS211H_95372_190940.jpg"] [RecipeCategory] Crab [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "2 -3", "2", "1", "3 -4", "1", "1", "1", NA, "1", "1/3", "3", "2 -3", "1", "1", NA] [RecipeIngredientParts] ["garlic", "shallot", "crushed red pepper flakes", "butter", "raw shrimp", "dry white wine", "scallion", "all-purpose flour", "lemon juice", "fresh parsley", "mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1025.8 [FatContent] 41.8 [SaturatedFatContent] 23.5 [CholesterolContent] 139.7 [SodiumContent] 1291.1 [CarbohydrateContent] 115.3 [FiberContent] 6.8 [SugarContent] 9.1 [ProteinContent] 31.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. In a large skillet over medium-high heat, saute the garlic, shallots and red pepper flakes in the butter cubes for 5 minutes. Then add the mushrooms and shrimp and continue sauteing until the shrimp turns pink. Add 1 to 2 ounces of the wine and simmer a bit before adding the scallions. Add the crabmeat. Then add the breadcrumbs, to tighten up the stuffing, and season with salt and pepper. Let the mixture cool completely (3 to 5 minutes] before stuffing the swordfish portions. Prior to cooking the swordfish, sprinkle it with salt and pepper and lightly dust with the flour. Then, once the stuffing is cool and the fish is seasoned, cut a 2-inch slit at the top of the fish and make a pouch with your fingers. Fill the pouch with the stuffing. Saute the swordfish in a skillet over medium-high heat in the clarified butter. After lightly browning one side of the fish, about 3 minutes, flip it over and place in the oven to finish cooking, about 8 minutes. Once the fish is done, take the pan out of the oven, add the pinch minced garlic to the pan and lightly brown over medium-high heat. Then deglaze the pan with the remaining wine. Add the fish stock and lemon juice to the pan and tighten up the sauce. Season the pan sauce with a little salt and add the parsley. Take the swordfish out of the pan and place on a serving dish. Make any adjustments to the sauce before serving over the fish. Serve on a bed of garlic mashed potatoes.
[Name] Chuck and Pam's Cole Slaw [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Chuck and Pam's Cole Slaw 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/33186/7txHpTB6RIukoaga3OlE_CCETS211_Cafe-Metropole-Fennel-Cole-Slaw-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/53/25/70/vGp0UnuStW39YLoUkxaw_CCETS211H_95372_190904.jpg"] [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/3", "1/4", "2", NA, "3"] [RecipeIngredientParts] ["red cabbage", "green cabbage", "carrots", "mayonnaise", "apple cider vinegar", "granulated sugar", "poppy seeds", "fennel leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.7 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 40.0 [CarbohydrateContent] 14.9 [FiberContent] 3.7 [SugarContent] 9.8 [ProteinContent] 2.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Add the cabbage, carrots, mayonnaise, vinegar, sugar and poppy seeds to a large bowl and toss to combine. Season with salt and pepper. Add the fronds and serve.
[Name] Cioppino [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Cioppino 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/33186/1GENo4a0QVa6FuNwItV6_CCETS211_Villa-Portofino-Cioppino-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/53/25/74/BNuzvkWFSHOwwaRFK2e4_CCETS211H_95372_190944.jpg"] [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "4", NA, "2", "2", "2", "1 1/2 - 2", "2", "2", "1", "6", "4"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "crushed red pepper flakes", "littleneck clams", "mussels", "sea scallops", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.8 [FatContent] 8.4 [SaturatedFatContent] 1.3 [CholesterolContent] 45.8 [SodiumContent] 367.6 [CarbohydrateContent] 6.9 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 12.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium fry pan over medium heat, add the olive oil, garlic, crushed pepper flakes to taste, clams and mussels. Cook just until the garlic starts to brown. Then add the calamari, fish, scallops, shrimp and crab claw. Cook 2 to 3 minutes. Then add the chopped clams and cockles and their juice and the marinara. Cover and cook until the clams and mussels are fully open.
[Name] Caramel Apples [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Caramel Apples 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/LFxkrtBnTMWyUnaeVA28_CCETS211H_95372_190918.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/25/77/j2kG0y1fSmiupnlY3CnN_CCETS211H_caramel_apples.jpg"] [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Sweet", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10 -12", "1 1/4", "1 1/4", "1 1/4", "1/4", "1/4", "1"] [RecipeIngredientParts] ["corn syrup", "sugar", "evaporated milk", "salted butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 497.8 [FatContent] 4.8 [SaturatedFatContent] 3.0 [CholesterolContent] 12.2 [SodiumContent] 42.2 [CarbohydrateContent] 120.4 [FiberContent] 2.1 [SugarContent] 87.8 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Special equipment: 10 to 12 candy sticks for apples, candy thermometer. Wash and dry the apples completely. Insert 1 candy stick about 1 inch into the top center of each apple. Mix the corn syrup, sugar and evaporated milk in a saucepan over medium heat and stir to combine. Bring the mixture to boil and continue stirring until the mixture reaches 240 degrees F on a candy thermometer. Add the butter and continue boiling to 242 degrees F. Stir in the vanilla and remove from the heat. Let the caramel sit for 10 to 15 minutes before using. Dip the apples into the caramel and halfway up the sides. Dip the apples into desired toppings.
[Name] Watermelon Salad With Pomegranate Vinaigrette [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Watermelon Salad With Pomegranate Vinaigrette recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/3ykbF14JRdW7CN1VmJPw_CCETS212_Urban-Solace-Watermelon-Salad-recipe_s3x4.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/53/25/80/Vy2Yk3MQymTYIR2NEA5x_CCETS212H_95636_192325.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Melons", "Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/4", "1/8", "1", "1", "2", "2", "1", "2", "6", "2", "2", "1", "4", "4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["lime juice", "pomegranate molasses", "sherry wine vinegar", "honey", "Dijon mustard", "shallot", "kosher salt", "ground black pepper", "seedless watermelon", "English cucumbers", "tomatoes", "feta cheese", "fresh basil leaves", "fresh mint leaves", "arugula", "pine nuts", "currants"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1076.3 [FatContent] 113.3 [SaturatedFatContent] 15.4 [CholesterolContent] 6.7 [SodiumContent] 1293.2 [CarbohydrateContent] 18.5 [FiberContent] 1.1 [SugarContent] 15.1 [ProteinContent] 2.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the pomegranate vinaigrette: Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning. For the watermelon salad: Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.
[Name] Sea Bass [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Sea Bass 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/hIx6FLjHSl6ZHtuLQR0j_CCETS212H_95636_192329.jpg" [RecipeCategory] Bass [Keywords] ["Beans", "Vegetable", "Broil/Grill", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "4", "2", NA, NA, "1", "1", NA, "2", "3", NA, "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["butter", "salt", "grains of paradise", "radish", "cherry tomatoes", "salt", "olive oil", "salt", "yogurt", "garlic cloves", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.0 [FatContent] 37.3 [SaturatedFatContent] 11.3 [CholesterolContent] 121.9 [SodiumContent] 708.2 [CarbohydrateContent] 20.9 [FiberContent] 1.7 [SugarContent] 12.0 [ProteinContent] 48.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Special equipment: tamis. For the beans: Shell the beans and cook them in the chicken stock, 10 minutes. Puree the beans in a food processor and push through a tamis. Put the puree in a small saucepot, add the butter and season with salt and grains of paradise. Reserve over low heat.For the salad: Shave the radishes and halve the tomatoes. Season with salt, toss with the oil and reserve at room temperature. For the sea bass: Sprinkle the bass with salt and pan sear over medium-high heat, skin-side down, 2 to 3 minutes. Then finish under the broiler until golden, 5 to 7 minutes. Let rest for 2 minutes. While the bass is cooking, begin the tzatziki: Mix the yogurt, garlic, lemon verbena, borage flowers and lemon juice together in a small bowl and reserve. To plate, spoon some puree slightly off center. Center the bass on the plate. Arrange a small pile of tomato and radish perpendicular next to the bass. Garnish the tzatziki with borage flowers and place a dollop on the plate. Sprinkle a line of grains of paradise horizontally across the plate.
[Name] Poulet Basquaise [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT16H45M [PrepTime] PT0S [TotalTime] PT16H45M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Poulet Basquaise 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/skebSMPkTku1IU8SWMWj_CCETS212_Poulet-Basquise-recipe_s3x4.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/53/25/88/Abyffmc2TeWseqF5Pruo_CCETS212H_95636_192306.jpg"] [RecipeCategory] Stew [Keywords] ["Chicken", "Poultry", "Peppers", "Vegetable", "Meat", "European"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "2", "1", "1/2", "1", "2", "4", "3", "2", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["kosher salt", "sugar", "garlic cloves", "fresh thyme", "fresh ginger", "lemon", "whole chicken", "tasso", "chili peppers", "red bell peppers", "yellow bell pepper", "roma tomato", "heavy cream", "cornmeal", "manchego cheese", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1210.2 [FatContent] 81.3 [SaturatedFatContent] 29.9 [CholesterolContent] 328.9 [SodiumContent] 14586.4 [CarbohydrateContent] 53.1 [FiberContent] 4.8 [SugarContent] 19.5 [ProteinContent] 66.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the brine: Combine 8 cups water, the salt, sugar, pickling spice, garlic, thyme, ginger and lemon and in a large pot. Add the chicken and refrigerate 3 to 4 hours, or overnight. Remove the chicken from the brine, place on a rack set over a plate to air dry the chicken (the skin turns yellow and dry and makes it crispier]. It's really important to air dry the skin as much as possible or you won't get a good sear on the chicken; the skin will be too soft and filled with water. To do this, put the brined chicken skin-side up over a plate covered with paper towels and lay in the fridge for another day. For the pepper and tasso stew: Add the stock, ham, chile peppers, bells peppers and tomato to a shallow saute pan and reduce by half, but not too much, because we'll cook it some more later with the chicken. For the polenta: Bring the cream and 4 cups water to boil. Whisk in the cornmeal, then turn down the heat to low and let it cook, whisking every couple minutes, about 30 minutes to cook completely. When it's almost done, whisk in the cheese and season with salt and pepper. Keep warm. Preheat the oven to 400 degrees F. To bring together, heat up a large fry pan and add the oil for frying. When it first smokes, add the chicken skin-side down and sear on medium-high heat until the skin is starting to crisp but otherwise the chicken is still raw. Flip the chicken over and place on the reduced pepper stew and put it in the oven (with the fan on if you've got one] and let it stew for another 12 minutes or so, until the chicken plumps up a bit and feels firm to the touch. Thermometer should read 165 degrees F. Then when it's all done, lump down some of that creamy, cheesy polenta, move the chicken to the side a little bit and load some pepper and tasso stew down onto the plate. Top with the crispy brined chicken.
[Name] Lemon Curd Aebelskivers [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Lemon Curd Aebelskivers 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/33186/6n7G4e0TqeMazfvIKfDq_CCETS212H_95636_192290.jpg" [RecipeCategory] Breakfast [Keywords] ["Lemon", "Citrus", "Fruit", "Danish", "Scandinavian", "European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1", "5", "6", "6", "2", NA, NA, NA, "1"] [RecipeIngredientParts] ["white flour", "baking powder", "baking soda", "salt", "eggs", "granulated sugar", "butter", "buttermilk", "fresh blueberries", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 883.1 [FatContent] 26.7 [SaturatedFatContent] 12.7 [CholesterolContent] 505.0 [SodiumContent] 2916.7 [CarbohydrateContent] 121.5 [FiberContent] 3.4 [SugarContent] 25.1 [ProteinContent] 36.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Special equipment: aebelskiver pan. Mix first the flour, baking powder, baking soda and salt in large bowl. Whip the egg yolks in another bowl, and then add in the granulated sugar. Add the butter and stir well. Slowly pour in the buttermilk while stirring. Pour the wet mixture into the dry mixture and stir. In another bowl, whip the egg whites to a fluffy consistency with soft peaks. Fold into the batter and mix together softly, being careful not to over stir. Spray nonstick cooking spray into the wells of the aebleskiver pan. Drop in a small amount of butter for flavor. Spoon in the batter, filling the wells. Pop in 3 to 4 blueberries and let cook for a minute. Lift and three-quarter-turn each one (we use metal chopsticks to turn the balls], allowing the batter to spill out and cook. Continue turning until a perfect globe is formed. Sprinkle powdered sugar on top and spoon a dollop of lemon curd right on top. Top with a blueberry for garnish and enjoy!
[Name] Smoked Lamb Ham [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT9H50M [PrepTime] PT0S [TotalTime] PT9H50M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Smoked Lamb Ham recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Ja1Nq5L3Rre90J5OYKJ9_CCETS213H_95827_192728.jpg" [RecipeCategory] Lamb/Sheep [Keywords] "Meat" [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3/4", "1/2", "1/2", "1", "1", "6", "1"] [RecipeIngredientParts] ["boneless leg of lamb", "kosher salt", "granulated sugar", "Bourbon", "real maple syrup", "whole cloves", "bay leaves", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.4 [FatContent] 29.4 [SaturatedFatContent] 12.7 [CholesterolContent] 117.4 [SodiumContent] 21324.7 [CarbohydrateContent] 65.0 [FiberContent] 0.6 [SugarContent] 61.3 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim the lamb of any sinew, gristle or bone but leave the fat. Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath. Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge. Remove the lamb from the cure and pat dry, removing any herbs or spices. Leave uncovered at room temperature for 30 minutes. Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine. Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.
[Name] Honey Glazed Pork Tenderloin With Fresh Peach Salsa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-10T20:09:00Z [Description] Make and share this Honey Glazed Pork Tenderloin With Fresh Peach Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Pork", "Fruit", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1", "1", "1", "1", "4", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["fresh cilantro", "red onions", "honey", "extra virgin olive oil", "lime", "coarse sea salt", "fresh ground pepper", "extra virgin olive oil", "garlic clove", "sea salt", "fresh ground black pepper", "honey", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.5 [FatContent] 19.8 [SaturatedFatContent] 3.6 [CholesterolContent] 82.1 [SodiumContent] 389.1 [CarbohydrateContent] 20.9 [FiberContent] 1.3 [SugarContent] 16.6 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the salsa:", "Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.", "For the pork:", "Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.", "Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.", "Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.", "Slice the pork and serve with the shallots and salsa." ]
[Name] Honey Glazed Pork Tenderloin With Fresh Peach Salsa [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this Honey Glazed Pork Tenderloin With Fresh Peach Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/PnSLNurRxCmdOyALTU1A_CCETS213H_95827_192755.jpg" [RecipeCategory] Sauces [Keywords] ["Pork", "Fruit", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1/2", "1", "1", "1", "1", "4", "1", "1/2", "1/2", "2", "2"] [RecipeIngredientParts] ["fresh cilantro", "red onions", "honey", "extra virgin olive oil", "lime", "coarse sea salt", "fresh ground pepper", "extra virgin olive oil", "garlic clove", "sea salt", "fresh ground black pepper", "honey", "shallots"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.5 [FatContent] 19.8 [SaturatedFatContent] 3.6 [CholesterolContent] 82.1 [SodiumContent] 389.1 [CarbohydrateContent] 20.9 [FiberContent] 1.3 [SugarContent] 16.6 [ProteinContent] 27.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the salsa:", "Cut the peach in half. Remove the pit and dice the fruit. Place in a small bowl. Add the cilantro, onion, honey, oil, lime zest and juice, salt and pepper. Stir gently and allow to sit, covered.", "For the pork:", "Remove excess fat and the silver skin from the tenderloin. Put the tenderloin in shallow bowl large enough to accommodate it. Drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, salt and pepper. Drizzle with the honey. Let sit for 30 minutes.", "Prepare a grill to medium-high heat. Put the marinated pork on the grill and cook, about 5 minutes. Shift the pork 90 degrees and grill for 5 more minutes. Flip it over and repeat. Cook until the internal temperature is 145 degrees F. Remove from the grill and let sit for 5 minutes.", "Place the remaining 2 tablespoons olive oil in a saute pan. Add the shallots when the oil starts to shimmer. Saute until crispy, and then drain on a paper towel. Sprinkle with salt.", "Slice the pork and serve with the shallots and salsa." ]
[Name] Coconut Cake [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT9H15M [PrepTime] PT0S [TotalTime] PT9H15M [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this 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/submissions/recipe/33186/OVRipVMmS328AGUTchMd_CCETS213_Coconut-cake-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/53/26/07/333NMvuyREG8QbqegGHV_CCETS213H_95827_192736.jpg"] [RecipeCategory] Dessert [Keywords] ["Coconut", "Fruit", "Baking", "Oven"] [RecipeIngredientQuantities] ["1", "5", "3", "4", "1", "9", "20", "2/3", "1/2", "1 1/2", "1", "4 1/2", "1 1/2", "3/4", "3", "6", "1 1/2", "1", "1", "1/2", "3", NA] [RecipeIngredientParts] ["butter", "heavy cream", "granulated sugar", "cornstarch", "vanilla extract", "cream cheese", "butter", "vanilla extract", "confectioners' sugar", "butter", "all-purpose flour", "baking powder", "salt", "granulated sugar", "eggs", "vanilla extract", "heavy cream", "sour cream", "coconut", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7914.4 [FatContent] 555.9 [SaturatedFatContent] 373.4 [CholesterolContent] 1590.0 [SodiumContent] 5181.4 [CarbohydrateContent] 718.5 [FiberContent] 23.7 [SugarContent] 568.4 [ProteinContent] 53.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the filling: Heat the butter, cream and granulated sugar in a large saucepot over medium heat until dissolved. Make a slurry with the cornstarch, vanilla and some cold water. Whisk into the hot mixture and boil gently, stirring until thick. Take off the heat and stir in the coconut. Chill overnight. For the frosting: Beat the cream cheese and butter until well combined. Add the confectioners' sugar and vanilla and beat until smooth, scraping down sides and bottom of the bowl frequently. For the cake: Preheat the oven to 325 degrees F. Grease 3 cake pans. Mix together the flour, baking powder and salt in a bowl. Cream the butter, granulated sugar and eggs until very light and fluffy. Add the vanilla and coconut extracts. Add the cream and sour cream alternately with the dry ingredients and mix gently. Pour into the prepared pans and bake, 18 to 25 minutes. To assemble: Remove a cake layer from the pan and place on a plate or a cardboard cake circle. Place 6 scoops of filling on top and smooth out with a spatula until it creates a perfectly even layer of filling. Place the next cake layer on top of the filling and press down evenly. Add another 6 scoops of filling, smooth out with spatula to create another layer of filling. Place the last cake layer on top of the filling and press down evenly. Trim around the sides of the cake to create a smooth edge. Add a generous amount of frosting on top of the cake and smooth out with spatula. Then proceed to cover the sides of the cake with frosting. Sprinkle with the shredded coconut on the top and sides and then garnish with toasted coconut.
[Name] Cat's Head Biscuits With Tomato Jam [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT27H45M [PrepTime] PT0S [TotalTime] PT27H45M [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this Cat's Head Biscuits With Tomato Jam 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/w0Z71YK8SbidAJL0uuAh_CCETS213H_95827_192761.jpg" [RecipeCategory] Breads [Keywords] ["Vegetable", "Low Protein", "Healthy", "Baking", "Oven", "Easy"] [RecipeIngredientQuantities] ["2", "8", "2", "1", "3", "8", "1/2", "6", "2 1/2", "1", "2 1/2"] [RecipeIngredientParts] ["diced tomatoes with juice", "sugar", "ground nutmeg", "vanilla extract", "lemons", "all-purpose flour", "sugar", "baking powder", "salt", "butter", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1997.1 [FatContent] 58.1 [SaturatedFatContent] 35.4 [CholesterolContent] 150.0 [SodiumContent] 5060.2 [CarbohydrateContent] 361.9 [FiberContent] 15.7 [SugarContent] 240.6 [ProteinContent] 24.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] For the tomato jam: Combine the tomatoes, sugar, nutmeg, vanilla and lemon zest and juice in a giant stockpot. Simmer over medium heat for 2 to 3 hours, stirring occasionally. Turn the heat down to low to reduce the liquid until thick. Puree with a stick blender. Cool for 24 hours. For the biscuits: Preheat the oven to 350 degrees F. Mix the flour, sugar baking powder and salt in a large mixer with a paddle. Add in the cold cubed butter and mix. Then slowly add in the half-and-half. Beat until the right consistency. Flour a table top and roll the mixture out to 3/4 inch thickness. Cut with 4-inch round cutter. Place a single layer of rounds on a sheet pan and bake, 12 to 15 minutes. Serve the biscuits with the tomato jam.
[Name] Cream Cheese & Chives [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this Cream Cheese & Chives recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "8", "1", "2", "2"] [RecipeIngredientParts] ["cream cheese", "sour cream", "Worcestershire sauce", "garlic powder", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.3 [FatContent] 20.3 [SaturatedFatContent] 11.5 [CholesterolContent] 62.4 [SodiumContent] 165.4 [CarbohydrateContent] 2.7 [FiberContent] 0.0 [SugarContent] 2.3 [ProteinContent] 3.2 [RecipeServings] 10.0 [RecipeYield] 10 scoopa [RecipeInstructions] soften cream cheese. either hand mix or use a beater to get cream cheese smooth. add half of sour cream, garlic and Worcestershire sauce. Blend well. Add sour cream to taste. add chives to taste.
[Name] Skinny Pizza With Butternut Squash, Roasted Tomatoes and Kale Pe [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT9H20M [PrepTime] PT0S [TotalTime] PT9H20M [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this Skinny Pizza With Butternut Squash, Roasted Tomatoes and Kale Pe 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/ZBwdijjFQVy6J0iOkgqy_CCETS301_skizza-with-butternut-squash-recipe_s4x3.jpg.rend.hgtvcom.616.462.jpeg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Roast", "Baking", "Oven"] [RecipeIngredientQuantities] ["2", "3", "1/4", "2", NA, "1", "1", NA, "2", "2", "2", "1/4", "1/2", "1/3", NA, "3/4", NA, "2/3", "3 -4", "1", "1", NA] [RecipeIngredientParts] ["plum tomatoes", "garlic cloves", "olive oil", "extra virgin olive oil", "broccoli rabe", "kale leaves", "garlic cloves", "water", "parmesan cheese", "extra virgin olive oil", "fresh mozzarella cheese", "fresh basil leaves", "dried oregano", "parmesan cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 881.0 [FatContent] 75.6 [SaturatedFatContent] 13.9 [CholesterolContent] 28.3 [SodiumContent] 376.1 [CarbohydrateContent] 41.3 [FiberContent] 9.2 [SugarContent] 12.2 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the roasted tomatoes:", "Preheat the oven to 200 degrees F. In a large bowl, combine the tomatoes, garlic, oil and herbes de Provence. Gently toss with your hands to combine. Place the tomatoes, cut sides up, in a large baking pan. Season with salt and pepper. Roast until the tomatoes are reduced in size but still retain their shape, 6 to 8 hours.", "Cool the tomatoes. The tomatoes can be covered with olive oil and stored in the refrigerator for up to 1 month.", "For the slow-roasted butternut squash:", "Preheat the oven to 400 degrees F. Place the squash in a large bowl and drizzle with the oil and season with salt and pepper. Toss. Spread the squash in a single layer on a baking sheet and roast until tender and golden on the edges, about 20 minutes.", "For the kale pesto:", "Combine the broccoli rabe, kale, garlic and stock in a food processor and pulse until chopped. Add the almonds and cheese and season with salt and pepper. With the motor running, slowly add the oil.", "For the pizzas:", "Put pizza stones or perforated pizza pans in the oven to heat up and preheat the oven to 450 degrees F. Spread the shells or dough with 1/3 cup of the kale pesto to within 1/8 inch of the edges. Divide 1/3 cup of the slow-roasted butternut squash and 1/4 cup of the roasted tomatoes evenly among the shells. Sprinkle with the mozzarella. Bake until the edges are deeply browned and the cheese is bubbly, 8 to 10 minutes. Sprinkle the pizzas with basil and oregano and scatter the shaved Parmesan over the top. Drizzle with oil and enjoy." ]
[Name] Grilled Pork Chops With Calvados Demi-Glace and Maple-Bacon Almo [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT25H [PrepTime] PT0S [TotalTime] PT25H [DatePublished] 2017-07-10T20:10:00Z [Description] Make and share this Grilled Pork Chops With Calvados Demi-Glace and Maple-Bacon Almo 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/R1AA6vFESRiIdAt5qN82_CCETS301H_123364_336715.JPG" [RecipeCategory] Sauces [Keywords] ["Pork", "Nuts", "Meat"] [RecipeIngredientQuantities] ["8", "2", "1/2", "8", "6", "5", "8", "1/2", "3", "5", "1", "1", NA, "1", "1", "2", "1", "2", NA] [RecipeIngredientParts] ["water", "dark amber maple syrup", "sea salt", "apples", "calvados", "cinnamon sticks", "cloves", "unsalted butter", "dark amber maple syrup", "dark amber maple syrup", "bacon", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1004.2 [FatContent] 36.5 [SaturatedFatContent] 9.3 [CholesterolContent] 152.9 [SodiumContent] 10699.6 [CarbohydrateContent] 117.1 [FiberContent] 6.5 [SugarContent] 93.6 [ProteinContent] 55.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the brined pork chops: In a large container that will fit in your refrigerator, combine the room-temperature water, maple syrup and salt, stirring until the salt dissolves. Stir in the ice water. Add the pork chops and refrigerate for 24 hours. For the Calvados demi-glace: Combine the apples, stock, Calvados, cinnamon sticks and cloves in a large saucepan and bring to a boil over high heat. Adjust the heat and simmer until the liquid is reduced to about 1 cup, about 1 hour. Strain the sauce into a small saucepan. Place over low heat and swirl in the butter with a spoon. Stir in the maple syrup. Season with salt and pepper. For the maple-bacon almonds: Preheat the oven to 350 degrees F. Place the egg white in a stainless-steel bowl and beat with a whisk until it forms soft peaks. Add the almonds, maple syrup, bacon and salt and mix well. Spread evenly on a baking sheet. Bake for 6 minutes, stir, and continue to bake for another 6 minutes. Remove from the oven and allow to cool. Coarsely chop the almonds. To serve: Preheat a grill to high and preheat the oven to 300 degrees F. Remove the pork chops from the brine and pat them dry. Sprinkle with pepper and grill until they have grill marks on both sides, about 4 minutes. Place the chops on a pan and bake in the oven until an instant-read thermometer inserted into the center of each registers 140 degrees F, about 40 minutes. To serve, place the chops on plates. Gently reheat the Calvados demi-glace if necessary and drizzle on the chops. Sprinkle with almonds.
[Name] The Worlds Best Vinilla Cake [AuthorId] 2001616053 [AuthorName] Parker Gorman [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-10T20:16:00Z [Description] Make and share this The Worlds Best Vinilla Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001616053/phwfLuhkQrWK97a7RQky_VeryVanillaCake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001616053/phwfLuhkQrWK97a7RQky_VeryVanillaCake.jpg"] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/2", "1 1/4", "1", "1", "1", "2", "1/2", "1 1/2"] [RecipeIngredientParts] ["flour", "sugar", "vanilla", "baking powder", "baking soda", "eggs", "butter", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.7 [FatContent] 7.9 [SaturatedFatContent] 4.7 [CholesterolContent] 44.5 [SodiumContent] 184.2 [CarbohydrateContent] 33.9 [FiberContent] 0.6 [SugarContent] 16.8 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] put all the wet ingredients in a bowl and mix them together. put are the dry ingredients in a large bowl and whisk them together. put all ingredients in a bowl mix together. put them in two greased 9-inch round for 20 min in a oven at 350.
[Name] Goulash Soup [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT2H30M [PrepTime] PT35M [TotalTime] PT3H5M [DatePublished] 2017-07-10T20:23:00Z [Description] Make and share this Goulash Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "Meat", "Hungarian", "Austrian", "European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "2", "1", "1", "3", "1", "1", "2", "1", "1", "1", "2", NA] [RecipeIngredientParts] ["beef shank", "butter", "onions", "garlic clove", "paprika", "water", "green bell pepper", "red sweet bell pepper", "salt", "caraway seed", "diced tomatoes", "potatoes", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 574.0 [FatContent] 18.0 [SaturatedFatContent] 6.0 [CholesterolContent] 118.2 [SodiumContent] 1390.6 [CarbohydrateContent] 34.7 [FiberContent] 7.0 [SugarContent] 9.2 [ProteinContent] 66.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown beef shanks in heated oil in a 5-quart Dutch oven. Remove and reserve shanks as they brown. When all are browned, discard drippings. Add butter to pan; add onions and cook over medium heat until limp and lightly browned. Stir in garlic and paprika. Add beef shanks and any juices, water, green and red bell peppers, salt, caraway seeds, chili, and tomatoes. Bring to boiling. Reduce heat. Cover and simmer until meat is tender, about 2 hours. Remove meat; discard fat and bones, then return meat to soup. Skim and discard any fat from soup. You can chill at this point to let the fat harden and skim, if you prefer. Add potatoes. Boil gently, uncovered, until tender, about 30 minutes. Taste; add salt, if needed. Serve soup with a dollop of sour cream added to each portion.
[Name] Weird Salad [AuthorId] 179642 [AuthorName] Eileen C. [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-07-10T20:26:00Z [Description] A bright and colorful make ahead salad that stays fresh and crunchy in the fridge for days. Perfect for vacations, picnics, or just keeping in the fridge to snack on all week long. You can add any other veggies that your family loves. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/25/87cQPMjIRSWYpbzipUDY_IMG_0330.JPG" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "No Cook", "Refrigerator", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "3", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["green pepper", "celery", "green onion", "whole kernel corn", "green beans", "diced pimentos", "sugar", "salt", "pepper", "cider vinegar", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.5 [FatContent] 6.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 244.0 [CarbohydrateContent] 21.5 [FiberContent] 2.6 [SugarContent] 13.1 [ProteinContent] 2.1 [RecipeServings] 10.0 [RecipeYield] 5 cups [RecipeInstructions] In large bowl, combine: green pepper, celery, green onions, pimento, green beans and corn. In small bowl, blend remaining ingredients and pour over vegetables. Cover and refrigerate several hours or overnight.
[Name] Greek Yogurt Chocolate Cake [AuthorId] 2001617275 [AuthorName] Kate Griffin [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-07-10T20:26:00Z [Description] Make and share this Greek Yogurt Chocolate Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001617275/qZkClsWTTmyvTyTk0vcM_IMG_6722_Fotor.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 3/4", "1/8", "1/4", "2", "1", "2", "2", "1"] [RecipeIngredientParts] ["self-rising flour", "salt", "white sugar", "eggs", "vanilla extract", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.7 [FatContent] 2.9 [SaturatedFatContent] 1.3 [CholesterolContent] 46.5 [SodiumContent] 405.1 [CarbohydrateContent] 76.7 [FiberContent] 4.3 [SugarContent] 50.3 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk]. Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.
[Name] Stuffed Red Peppers [AuthorId] 601714 [AuthorName] Joseph R. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-07-10T20:28:00Z [Description] Stuffed peppers are what dinner comfort dreams are made of for my family and I. We fill them with a combination of rice, meat, sauce, and seasonings. Making them has always reminded me of growing up in NYC with family at the table. The peppers offer a sweet earthy flavor, the tomato sauce adds complexity, the rice makes it affordable and the baguette lets ya sop up the goodness. My Mother minced the pork by hand however, you can ask your butcher to grind the meat with a large plate on the grinder or ask for a chili grind. Make this and make memories that will last generations. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Rice", "Peppers", "Vegetable", "Meat", "Hungarian", "European", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "3", "4", "3/4", "4", "2", "1", "6", "1"] [RecipeIngredientParts] ["Spanish onion", "paprika", "parsley", "tomato sauce", "white rice", "kosher salt", "fresh ground black pepper", "red bell peppers", "French baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1811.9 [FatContent] 63.3 [SaturatedFatContent] 20.5 [CholesterolContent] 224.5 [SodiumContent] 3919.3 [CarbohydrateContent] 205.8 [FiberContent] 17.8 [SugarContent] 28.6 [ProteinContent] 102.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat dutch oven over medium high heat. Add oil til shimmering. Add pork and onion, cover sweat onions. Cook til meat is cooked through and onions are soft about 8 to 10 minutes. Drain fat in a colander. Add paprika incorporate well and allow it to bloom in meat/onion mixture for about 2 minutes Add salt, pepper, chopped parsley, 2 tsp chicken base (vegeta], 2 cans of tomato sauce and uncooked white rice. Stir to incorporate well. Cover reduce heat to low d stir for about 2 minutes. Remove from heat and allow to cool to room temperature. Stuff peppers one at a time with meat mixture til about 90% full. Allowing for rice to expand. Place stuffed peppers in the dutch oven and add water half way up the peppers. Then add the two remaining cans of tomato sauce as well as 2 tsp of the remaining chicken base to water. Baste the peppers with the tomato flavored water, making sure to see the water level in peppers. This allows rice to cook and absorb the flavored water. Set heat to high and bring to a boil. Reduce heat to simmer and cook covered for about 45 minutes. Basting every 15 minutes or so. Garnish with parsley, tear a little piece off of a French baguette and enjoy.
[Name] Chicken Riesling [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-07-10T20:38:00Z [Description] A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/532628/FLR7PiOtQDKslEj4AfkB_Chicken%20Riesling.jpg" [RecipeCategory] German [Keywords] ["Austrian", "European", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "2", "1", "1 1/2", "1", "1", "1", "2", "1/2", "1", "2", NA] [RecipeIngredientParts] ["frying chicken", "butter", "chicken broth", "riesling wine", "garlic clove", "onion", "bay leaf", "all-purpose flour", "nutmeg", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1146.0 [FatContent] 79.2 [SaturatedFatContent] 28.5 [CholesterolContent] 437.0 [SodiumContent] 593.6 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 2.0 [ProteinContent] 78.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season chicken with salt and pepper. Brown slowly on both sides in hot butter in large skillet. Remove chicken and reserve 2 T. drippings. In skillet, bring broth, wine, garlic, onion and bay leaf to a boil. Add chicken. Cover and simmer for 30 minutes or until tender. Remove chicken to a hot platter and keep warm. Boil pan juices rapidly for 5 minutes (there should be about 1-1/2 cups when done]. Stir in reserved drippings. Blend in flour. Strain pan juices into saucepan. Add cream and nutmeg. Bring to a boil, stirring until thickened. Add small amount of hot mixture to egg yolks to temper them, then stir back into saucepan. Cook, stirring, for 2-3 minutes. Pour over chicken. Sprinkle with parsley and garnish with lemon slices.
[Name] Hungarian Chicken Breasts [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-07-10T20:46:00Z [Description] Make and share this Hungarian Chicken Breasts 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/53/26/29/2DRTVEVTSV2KzIvfH89U_IMG_3059.JPG" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Peppers", "Vegetable", "Meat", "Hungarian", "Austrian", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "3/4", NA, "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "butter", "red sweet bell pepper", "yellow sweet bell pepper", "tarragon vinegar", "fresh chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 367.6 [FatContent] 26.1 [SaturatedFatContent] 13.2 [CholesterolContent] 144.3 [SodiumContent] 181.5 [CarbohydrateContent] 6.2 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter and oil in heavy skillet. Add peppers. Saute over medium heat until tender-crisp - about 3-4 minutes - stirring occasionally. Remove from pan. Add chicken breasts to skillet. Saute for 10-15 minutes until just cooked through, turning once. Remove from the pan and keep warm. Add the vinegar to the pan. Bring to a boil, scraping up brownings. Add the cream and boil until reduced by about half. Add chicken to the pan. Sprinkle with salt and pepper. Simmer until chicken is heated, basting with the sauce. Serve chicken with sauce spooned over. Garnish with sauteed peppers. Sprinkle with the snipped fresh chives.
[Name] Austrian Stuffed Chicken [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2017-07-10T20:53:00Z [Description] Austria is known for its delicious chicken dishes. In this one, the chicken is simply prepared and roasted with a chicken liver-based stuffing! [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Whole Chicken", "Chicken", "Poultry", "Meat", "Austrian", "European", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1/3", "1", "2", "3", "1", NA, "1", "2", "1"] [RecipeIngredientParts] ["roasting chickens", "chicken liver", "milk", "butter", "egg", "parsley", "dried thyme leaves", "nutmeg", "butter", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1047.5 [FatContent] 75.3 [SaturatedFatContent] 29.2 [CholesterolContent] 489.8 [SodiumContent] 859.8 [CarbohydrateContent] 25.0 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 64.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash chicken and pat dry. Finely chop the liver and set aside. Cut rolls or bread into thin slices. Pour the milk over them and set aside for 5 minutes. Cream the butter and add the chopped liver, egg, egg yolks, parsley and seasonings. Combine mixture with the moistened bread. Mix well. Season the chicken inside and out with salt and pepper. Spoon the stuffing into the chicken cavity. Skewer shut. Loosen skin of the breast with your fingers. Insert 1 T. butter in each breast. Place chicken in a roasting pan. Pour in the chicken broth. Bake a t350 degrees for 1 hour and 20 minutes, basting occasionally with broth. Add more water, if necessary. Remove onto plate, carve, and serve.
[Name] Swedish Christmas Cookies [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-10T21:02:00Z [Description] Great for Christmas or holidays, these cookies are also ideal for any cookie tray or as an accompaniment to ice cream or fruit desserts. For a nuttier flavor, add 1/2 cup coarsely ground almonds to the dough and reduce the amount of flour to 2-1/4 cups. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Nuts", "Swedish", "Scandinavian", "European", "Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1", "2 1/2 - 2 3/4", "1", "4"] [RecipeIngredientParts] ["butter", "granulated sugar", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.0 [FatContent] 3.0 [SaturatedFatContent] 1.7 [CholesterolContent] 11.4 [SodiumContent] 27.3 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 2.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 72 cookies [RecipeInstructions] In a large bowl, cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg yolks and almond extract. Add salt. Sift in 2-1/2 cups flour. Mix. Add just enough additional flour to make a pliable dough. (Or see variation in description above.] Chill for 30 minutes. To shape, divide dough into 6 equal portions. Roll out each to make a rope about 24 inches long. Cut dough into 2-inch strips. Place on cookie sheets. Brush with egg white. Sprinkle with almonds and remaining sugar. Bake at 375 degrees for about 10 minutes until cookies feel firm and are lightly browned around the edges. Let cool on cookie sheets for a few minutes. Remove to wire rack and cool completely.
[Name] Cheesy Spaghetti Pie [AuthorId] 2001618111 [AuthorName] Qupcake [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-07-10T21:06:00Z [Description] Make and share this Cheesy Spaghetti Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001618111/rDM4XCuKQ1KZjwnsnXdI_IMG_0707.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001618111/rDM4XCuKQ1KZjwnsnXdI_IMG_0707.JPG"] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1/2", "1 -2", "2", "2"] [RecipeIngredientParts] ["spaghetti", "pecorino romano cheese", "parmesan cheese", "sharp cheddar cheese", "kosher salt", "ground black pepper", "heavy cream", "half-and-half", "eggs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.3 [FatContent] 20.9 [SaturatedFatContent] 8.6 [CholesterolContent] 218.3 [SodiumContent] 1625.9 [CarbohydrateContent] 87.1 [FiberContent] 3.8 [SugarContent] 3.5 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare spaghetti noodles per package directions on a large pot of boiling, well-salted water. In a large bowl, whisk together eggs, grated cheeses, salt, pepper, and cream or half and half. When spaghetti is al dente, drain noodles and add to cheese bowl, mixing very quickly and thoroughly. Put olive oil in a nonstick skillet and heat on medium. Scrape pasta and sauce into skillet, spreading out the pasta evenly in the pan. Cook on medium heat until bottom of pasta is golden brown and crisp. Carefully flip spaghetti pie and cook for a further few minutes until golden brown. Carefully slide spaghetti pie into a serving plate and slice into wedges. Serve wedges with blistered tomatoes or a tart side salad. Will serve 2 people very generously or 3 people with a good side. Optional: for extra crunch, sprinkle some Cheese in the pan before adding spaghetti mixture, and sprinkle cheese on top before flipping.
[Name] Laughing Cow Cheese Harvest Snaps Party Dip [AuthorId] 2001617302 [AuthorName] Jodi G. [CookTime] nan [PrepTime] PT11M [TotalTime] PT11M [DatePublished] 2017-07-10T21:07:00Z [Description] Oh, nothing, just a thing that popped in my head when I was trying Black Pepper Snap pea crisp a few days back. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Cheese", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["16", "1/3", "1", "2 1/2", NA, "1", "1"] [RecipeIngredientParts] ["swiss cheese", "milk", "sour cream", "chives", "scallions", "black pepper", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4.0 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 118.4 [CarbohydrateContent] 0.4 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] 20.0 [RecipeYield] 20 [RecipeInstructions] In a medium bowl, unwrap all of the cheese wedges and place them in the bowl. Then, with with an electric mixer, beat all of them, until it becomes a soft, creamy form. Add the milk and sour cream, beat in until it forms a mixture. And now you are going to get you're chives / Scallions, and chop them. And if you want to make them smaller, you could puree them in a food processor. Add to the cheese mixture. And finally, you are to take half of black pepper snap pea crisps from it's original bag to a plastic one, crush them up into crumbs using a coffee mug. Add to the mixture, and you're left with heavenly rippled chip delight! If you want to use other flavors of LCC and HS here are a couple suggestions: Tomato Basil Mozzerella (LCC] and Tomato Basil (HS] (And use some chopped fresh basil] Garlic and Herb (LCC] and Onion Tyme (HS] (Use green onions instead of chives/ Scallions.
[Name] Italian Vegetable Saute [AuthorId] 533286 [AuthorName] Cathie H. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-10T21:08:00Z [Description] A nice blend of veretables with italian seasoning and parmesan cheese. Easy enough for every day, but sophisticated enough for company. A delishious side dish. See my recipe for copycat dry Italian salad dressing mix. I have also used mushrooms and green beans in place if the snow peas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/34/ct6P6tqoQ0KZCn2wyhE6_image.jpeg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "1", "15", "2", "1 1/2", "2", "2", "1/4", NA, "2"] [RecipeIngredientParts] ["broccoli florets", "cauliflower florets", "onion", "snow peas", "garlic cloves", "butter", "olive oil", "parmesan cheese", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.8 [FatContent] 9.9 [SaturatedFatContent] 3.9 [CholesterolContent] 13.8 [SodiumContent] 133.4 [CarbohydrateContent] 9.5 [FiberContent] 2.1 [SugarContent] 2.8 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside. in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes. When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese. Season to taste with salt & pepper. Toss and serve hot.
[Name] Healthy Morning Sandwich [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-10T21:09:00Z [Description] Make and share this Healthy Morning Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["tomatoes", "English muffin", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.5 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 582.5 [CarbohydrateContent] 27.8 [FiberContent] 2.5 [SugarContent] 4.0 [ProteinContent] 19.8 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] In a bowl, whisk 4 egg whites with salt and pepper to taste. Spray skillet or frying pan with cooking spay, set to medium heat, and scramble egg whites. Meanwhile, toast English muffin. Place tomato slices on half English muffin and top with scrambled egg whites and other half of English muffin.
[Name] Cherry-Almond Smoothie [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT4M [PrepTime] PT1M [TotalTime] PT5M [DatePublished] 2017-07-10T21:09:00Z [Description] Make and share this Cherry-Almond Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2"] [RecipeIngredientParts] "frozen cherries" [AggregatedRating] nan [ReviewCount] nan [Calories] 230.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 57.9 [FiberContent] 5.4 [SugarContent] 52.5 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] 1 smoothie [RecipeInstructions] Place all ingredients in blender and mix. Pour into glass and enjoy!
[Name] Bruschetta Grilled Chicken Zoodle Bowl [AuthorId] 55877 [AuthorName] trrouble07 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-10T21:10:00Z [Description] Make and share this Bruschetta Grilled Chicken Zoodle Bowl 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/53/26/37/1rLL1GOHQiCOXPVMcHW2_bruschetta-chicken-zoodle_0929.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/37/f5BicdLATI2PPERnT8ni_bruschetta-chicken-zoodle_0901.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/37/DLRVXbT4TUyqBkicwkls_bruschetta-chicken-zoodle_0871.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1/2", "1/2", "3", "2", "2", "3", "1/4", "2", "1", "2", "1", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["olive oil", "sea salt", "black pepper", "garlic cloves", "fresh basil", "chicken breasts", "roma tomatoes", "red onion", "garlic cloves", "fresh basil", "extra virgin olive oil", "salt", "black pepper", "parmesan cheese", "zucchini"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 684.3 [FatContent] 49.9 [SaturatedFatContent] 9.7 [CholesterolContent] 97.2 [SodiumContent] 1079.0 [CarbohydrateContent] 23.0 [FiberContent] 5.1 [SugarContent] 15.1 [ProteinContent] 37.9 [RecipeServings] 2.0 [RecipeYield] 2 bowls [RecipeInstructions] Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil. Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour. Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down]. Place in the refrigerator until ready to serve the bowls. Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side. While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes. Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.
[Name] Cranberry English Muffin for One [AuthorId] 258613 [AuthorName] NZR3505 [CookTime] PT6M [PrepTime] PT2M [TotalTime] PT8M [DatePublished] 2017-07-10T21:10:00Z [Description] This is a quick and easy recipe - you can microwave the night before (or in the morning), then finish off in a toaster oven when you're ready to eat! I used a 1000 watt microwave oven (you may need to adjust the times depending on the wattage of your microwave). Likely too crumbly for a toaster but great in a toaster oven! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1", "1", "1", "1 -2"] [RecipeIngredientParts] ["baking powder", "unsweetened applesauce", "egg", "salt", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.3 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 408.3 [CarbohydrateContent] 5.1 [FiberContent] 0.6 [SugarContent] 3.3 [ProteinContent] 6.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Spray a large microwave safe mug with non stick spray. Place almond flour, coconut flour, baking powder and salt in the mug, and stir with a spoon until well mixed. Add applesauce, egg and almond milk and stir until well mixed. Stir in dried cranberries, then sprinkle a few more on top. Microwave on high for about 4 minutes, or until set. When you're ready, toast in a toaster oven then eat. This is likely too crumbly for a toaster but is great in a toaster oven.
[Name] Chocolate Cornflakes Slice [AuthorId] 2001611948 [AuthorName] palateculinarystudio [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-10T21:10:00Z [Description] Join our Palate Culinary Studio which is one of the best baking classes in Mumbai. Here we provide professional baking courses like desserts all the way Indian Mithais, basic dessert with a twist and much more. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001611948/dp9D96quSguemWyJ2Hkn_chocolatecornflakes.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001611948/dp9D96quSguemWyJ2Hkn_chocolatecornflakes.png"] [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["22 1/2", "87 1/2", "40", "45", "62 1/2", "2", "25", "112 1/2"] [RecipeIngredientParts] ["demerara sugar", "butter", "eggs", "white chocolate", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 969.2 [FatContent] 43.0 [SaturatedFatContent] 23.7 [CholesterolContent] 255.4 [SodiumContent] 577.0 [CarbohydrateContent] 132.5 [FiberContent] 4.3 [SugarContent] 57.9 [ProteinContent] 16.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture. Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate. For more recipe, visit us http://www.palateculinarystudio.com/recipes.
[Name] Slow Cooker Honey Pork Roast [AuthorId] 2001461987 [AuthorName] zbootvp [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-07-10T21:11:00Z [Description] Make and share this Slow Cooker Honey Pork Roast 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/2001461987/JpVU43LASpCYaimxgH0d_Close-up-Slow-Cooker-Honey-Pork-Roast-750x364.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001461987/JpVU43LASpCYaimxgH0d_Close-up-Slow-Cooker-Honey-Pork-Roast-750x364.jpg"] [RecipeCategory] High Protein [Keywords] "High In..." [RecipeIngredientQuantities] ["3 -4", "2", "2", "1/2", "3/4", "2", "1/2", "2", "1/4", "2/3"] [RecipeIngredientParts] ["dried oregano", "dried basil", "black pepper", "salt", "garlic", "honey", "olive oil", "soy sauce", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 664.1 [FatContent] 29.6 [SaturatedFatContent] 10.6 [CholesterolContent] 193.7 [SodiumContent] 1265.2 [CarbohydrateContent] 26.5 [FiberContent] 0.9 [SugarContent] 23.6 [ProteinContent] 71.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] DIRECTIONS. Place the pork loin roast in the inner pot of a slow cooker. In a medium bowl, combine the dried oregano, dried basil, black pepper, salt, minced garlic, honey, soy sauce and Parmesan cheese, and mix well. Pour the sauce over the pork loin roast into the slow cooker. Cover and cook on low for 6 to 8 hours. Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat. Add the reserved cooking liquid to a saucepan and bring to a boil. Reduce the heat and simmer until reduced and thickened. Pour the reduced, thickened sauce over the shredded meat and serve.
[Name] Salmon and Veggie Salad [AuthorId] 2001621190 [AuthorName] aquittaine [CookTime] PT8M [PrepTime] PT25M [TotalTime] PT33M [DatePublished] 2017-07-10T21:11:00Z [Description] Detox salad thats good for you. Why it's good for you: Salmon is an excellent source of high-quality protein, potassium, selenium and vitamin B12. Avocado has over 20 minerals and vitamins and provides healthy monounsaturated fatty acids. Cucumbers and carrots contains vitamin B1, vitamin B5, and vitamin B7 (biotin). Himalayan salt regulates water levels and promotes blood sugar health. Romain lettuce contains vitamin A and has no fat or sugar. Lemon juice aids digestion and contains vitamin C. Tahini is high in vitamin E and vitamins B1, B2, B3, B5 and B15. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1", "2", "1", "1", "2", "2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["romaine lettuce hearts", "avocado", "carrots", "cucumber", "lemon juice", "clove", "salt", "pepper", "tahini", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.9 [FatContent] 25.5 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 1295.8 [CarbohydrateContent] 55.9 [FiberContent] 31.3 [SugarContent] 17.8 [ProteinContent] 17.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Drizzle lemon juice on top of salmon and season with salt and pepper. Let sit for 10 minutes. Heat frying pan to medium with two tablespoons of olive oil. Cook salmon until opaque, only flip once, there should be about 8 minutes of cooking time. Place to side and let sit for 5 minutes. Wash and chop romaine. Place in large salad bowl. Peel and dice cucumber and carrots, add into salad. Chop salmon into small cubes, then add to salad. Combine wine vinegar, shallot, tahini, sesame seeds, pepper and salt. Whisk until blended together. Drizzle on salad. Garnish with avocado.
[Name] Baked Enchiladas [AuthorId] 758240 [AuthorName] parthree [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-10T21:12:00Z [Description] I always double this recipe and put one in the freezer before baking. Awesome homemade freezer dinner when time is tight! I don't make mine spicy because I use pepper jack cheese, but if you like heat, add some cayenne to the sauce! My prep time below is approximate. Your first time making it might take longer. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 60 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "10", "3", "1/4", "3", "3", "1 1/2", "1 1/2", "2", "1/2", NA] [RecipeIngredientParts] ["boneless chicken breasts", "garlic powder", "onion", "flour tortillas", "monterey jack pepper cheese", "butter", "flour", "tomato paste", "cumin", "chili powder", "chicken broth", "salt"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 473.6 [FatContent] 29.0 [SaturatedFatContent] 14.3 [CholesterolContent] 89.3 [SodiumContent] 941.4 [CarbohydrateContent] 25.1 [FiberContent] 2.0 [SugarContent] 2.5 [ProteinContent] 27.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. in 12-inch stainless skillet, heat oil over medium high heat. Meanwhile season both sides of chicken to taste with salt and pepper and garlic powder. When oil is nice and hot, cook chicken until golden brown on both sides. Add some water to the hot skillet, cover, and turn heat to low. Cook chicken until done. Meanwhile, chop the onions. Remove chicken and set aside in a large bowl to rest. Separate any liquid from the chicken fat. Set liquid aside to add to the sauce later for extra flavoring, and add the fat back to the pan. Turn the heat back up to medium high and cook the onions until slightly brown. Remove onions and set aside. Add the butter to the skillet and melt until foaming subsides. Add flour and cook, while stirring, for about a minute until it bubbles. Add tomato paste and spices and cook, while stirring, for another 30 seconds. Gradually whisk in the chicken broth and the reserved chicken cooking liquid until desired thickness is reached. Taste the sauce, then add the salt. Taste again and add more if desired. Remove from heat and set aside. Using two forks, shred the chicken and toss with the onions. Place a few spoonfuls of chicken mixture and a few spoonfuls of cheese in each tortilla. Make sure you reserve some cheese for the topping. Roll tortillas and place them seam side down in a 9X13 baking dish. (That's the medium-size glass Pyrex]. Pour and spread enchilada sauce over the top. Sprinkle remaining cheese on top. If you made 2 pans, cover and freeze one of them before baking. Bake for 20 minutes or until sauce bubbles and cheese is beginning to brown. Serve with greens, sour cream, avocados, tomatoes, etc.
[Name] Fried Green Tomatoes [AuthorId] 101432 [AuthorName] Lise in Indiana [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-11T02:32:00Z [Description] Make and share this Fried Green Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "1/3", "2", "1", "1/4 - 1/2", "1/4", NA, "3", "1/2", "1", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "cornmeal", "cornstarch", "kosher salt", "fresh ground black pepper", "cayenne pepper", "green tomatoes", "cornstarch", "buttermilk", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 768.2 [FatContent] 4.5 [SaturatedFatContent] 1.2 [CholesterolContent] 4.9 [SodiumContent] 2517.5 [CarbohydrateContent] 164.2 [FiberContent] 10.0 [SugarContent] 17.4 [ProteinContent] 19.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all the Master Fry Batter Mix ingredients in a lidded container and keep in a cool dark place for up to 1 month. In a large, deep-sided cast-iron skillet fitted with a deep-frying thermometer, heat 1 inch of oil to 350°F over medium heat. Set up a dredging station with a plate containing the cornstarch, a shallow bowl containing the buttermilk, and a shallow bowl containing the batter mix. Working in batches, lightly press the tomato slices, one at a time, in the cornstarch, then dip them in the buttermilk, then lightly press them into the batter mix. Carefully slip the slices into the hot oil, three at a time, and cook for 1 to 2 minutes per side, until golden brown. Remove from the oil with a spatula and drain on paper towels or a rack set over a paper towel-lined baking sheet. Sprinkle with salt to taste. Let cool for 2 to 3 minutes before serving. Stack two or three to a plate and serve with White Creole Remoulade.
[Name] Brussels Sprouts [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-11T05:51:00Z [Description] Make and share this Brussels Sprouts 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/53/26/44/VklJ8T5aQ3TmFQVgwmuY_IMG_0815.JPG" [RecipeCategory] Cajun [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["Brussels sprout", "hoisin sauce", "extra virgin olive oil", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.7 [FatContent] 9.5 [SaturatedFatContent] 2.0 [CholesterolContent] 4.0 [SodiumContent] 529.9 [CarbohydrateContent] 15.9 [FiberContent] 3.4 [SugarContent] 7.1 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Steam sprouts for 15 minutes. Blend all but the cheese with the sprouts. Top evenly with cheese and microwave for another 2 minutes to melt cheese. Jam into a tortilla for an awesome twist on the average taco.
[Name] Summer Peach Upside Down Cake [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-11T13:38:00Z [Description] Make and share this Summer Peach Upside Down Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "2", "2", "1/2", "1/2", "1/4", "3/4", "1/4", "2", "1", "2"] [RecipeIngredientParts] ["brown sugar", "butter", "cinnamon", "flour", "baking powder", "salt", "cinnamon", "butter", "brown sugar", "plain yogurt", "eggs", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.0 [FatContent] 10.1 [SaturatedFatContent] 6.1 [CholesterolContent] 48.8 [SodiumContent] 217.3 [CarbohydrateContent] 31.9 [FiberContent] 0.8 [SugarContent] 18.6 [ProteinContent] 3.3 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] Preheat oven to 350 degrees. Lightly grease two 9\" round cake pans. Set aside. For topping, place 1/2 cup brown sugar, 1/2 cup butter and 1/2 teaspoon cinnamon in a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until caramel is golden brown and slightly thickened. Remove from heat and divide between bottom of prepared pans. Arrange peach slices on top and set aside. Make the cake by whisking flour, baking soda, salt and cinnamon in a small to medium bowl. In a separate larger bowl, beat butter and sugar until creamy. Beat in yogurt, eggs, milk and vanilla until smooth. Fold flour mixture into liquid, just until well combined. Divide batter between pans, gently spreading over peaches. Bake cake at 350 degrees for 25-30 minutes, or until cake springs back when lightly touched. Cool cakes on a wire rack for 10 minutes, then invert each cake onto a serving platter. Cut into wedges and serve warm or cold.
[Name] Superlicious Float [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-11T16:04:00Z [Description] What better way to enjoy the warmer weather than a delicious ice cream float? Topped off with a strawberry wafer, this fruity float makes for a pretty and cool treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/ZfyBqEW5TXeVgDdYUoEB_90229H%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2 2/3", "1", "4"] [RecipeIngredientParts] ["ice cream", "mixed berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 972.2 [FatContent] 34.6 [SaturatedFatContent] 14.0 [CholesterolContent] 58.1 [SodiumContent] 416.6 [CarbohydrateContent] 157.9 [FiberContent] 8.5 [SugarContent] 41.5 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Portion 2 scoops of ice cream and 2/3 cup fruit blend into each of 4 large glasses. Pour sparkling beverage over and top with a strawberry wafer cookie. Serve immediately. Tip: For a creamy peach float try this recipe with vanilla ice cream.
[Name] Blended Burgers [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-11T16:06:00Z [Description] A mushroom blend is one of the easiest things you'll ever do to create healthier, more delicious and sustainable meals. Combine finely chopped mushrooms with ground meat to help lighten favourite family recipes. In addition to the drool-worthy flavour of blended burgers, adding mushrooms to your meat-based meals also helps trim fat and calories, decreases salt intake and adds a serving of vegetables. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/47/OlgOxQbDRsa7Jmmsj6Bz_90297H.jpg" [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/4", "1", "1/2", "1/2", "1/4", "1", "6", "6", NA] [RecipeIngredientParts] ["oats", "lean ground beef", "dried thyme leaves", "dried oregano leaves", "onion", "salt", "cheddar cheese", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.0 [FatContent] 19.3 [SaturatedFatContent] 9.5 [CholesterolContent] 78.5 [SodiumContent] 819.4 [CarbohydrateContent] 27.3 [FiberContent] 2.0 [SugarContent] 3.6 [ProteinContent] 28.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties. Set a greased grill pan over medium-high heat. Place the burgers on pan and cook without turning for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes. Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.
[Name] Chicken and Eggplant Parmesan [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-11T16:09:00Z [Description] Classic winter dishes undergo a seasonal makeover to become healthier and grill-friendly. This chicken and eggplant parmesan is great for a backyard barbecue or summer party. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/48/zIN236oOQuOUHOhTRajD_5.%20Planning%20the%20perfect%20picnic%20pickings.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "2", "1", "1/2", "1", "8"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "eggplant", "salt", "olive oil", "fresh mozzarella ball", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.3 [FatContent] 9.4 [SaturatedFatContent] 1.9 [CholesterolContent] 76.2 [SodiumContent] 1640.3 [CarbohydrateContent] 33.6 [FiberContent] 6.5 [SugarContent] 8.8 [ProteinContent] 31.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Lay eggplant slices on a paper towel-lined baking sheet and sprinkle with salt; let sit for 10 minutes. Cover with a layer of paper towel and press down on eggplant with a second baking sheet to squeeze out water. Brush eggplant with oil and place on preheated grill. Cook until softened and lightly charred. Set aside to plate. Meanwhile, place chicken breast on grill and cook till no pink remains in centre. During last minute of cooking, top each chicken breast with sauce and cheese to melt. Top each bun with eggplant slices and chicken breast. Finish with basil leaves on top.
[Name] Cauliflower Mac & Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-07-11T18:49:00Z [Description] Make and share this Cauliflower Mac & Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/49/xjbkm2orSMiRTUW98mHE_CauliflowerMC2_4x3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "4", "1/4", "1/2", "3", "2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "head cauliflower", "unsalted butter", "all-purpose flour", "salt", "Fontina cheese", "parmesan cheese", "parsley"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 2477.3 [FatContent] 181.2 [SaturatedFatContent] 97.3 [CholesterolContent] 489.9 [SodiumContent] 4237.8 [CarbohydrateContent] 107.1 [FiberContent] 18.1 [SugarContent] 57.0 [ProteinContent] 117.9 [RecipeServings] nan [RecipeYield] 1 casserole dish [RecipeInstructions] Preheat oven to 400 degrees F. Arrange the cauliflower in a single layer on a baking sheet, and drizzle with olive oil. Season with salt and pepper and toss until coated. Roast for 20 minutes, just until golden brown. Transfer to a 9 x 13 baking dish. In a medium sauce pot over medium heat, melt the butter. Whisk in the flour and cook the paste, stirring constantly, for 1 minute. Whisk in the milk and bring to a boil, stirring often, cooking until sauce has thickened. Add the cheeses and whisk until combined. Season with salt and lots of pepper. Pour the sauce over the cauliflower and toss to coat. Bake for 30-35 minutes, until golden brown and bubbling. Rest for 15 minutes and then serve, garnished with parsley.
[Name] Hot Fried Cauliflower [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-11T19:00:00Z [Description] Make and share this Hot Fried Cauliflower 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/iIZ0IZrpTWKyu1vns6tg_HFCauliflower4_4x3.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "2", "2", "1"] [RecipeIngredientParts] ["head cauliflower", "eggs", "buttermilk", "all-purpose flour", "seasoning salt", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.1 [FatContent] 3.9 [SaturatedFatContent] 1.2 [CholesterolContent] 94.2 [SodiumContent] 553.6 [CarbohydrateContent] 60.4 [FiberContent] 6.1 [SugarContent] 6.1 [ProteinContent] 14.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat 1-inch vegetable oil to 350 degrees F. Whisk together the eggs, buttermilk, and hot sauce in one dish. Whisk together the flour and seasoned salt. Dredge the cauliflower in flour, then buttermilk, and then again in flour. Fry in batches for 2-3 minutes per side, flipping halfway through cook, until golden brown. Remove to a paper towel-lined plate to blot oil. Sprinkle immediately with salt and serve with hot sauce and dill pickle coins.
[Name] Cauliflower Tots [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-11T19:12:00Z [Description] Make and share this Cauliflower Tots 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/33186/9xvVNeLdTeu1brtgOW4p_CauliflowerTots4_4x3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "1/4", "1/4", "1/4", "1/4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["cauliflower florets", "egg", "onion", "red bell pepper", "parmesan cheese", "cilantro"] [AggregatedRating] 1.0 [ReviewCount] 4.0 [Calories] 111.8 [FatContent] 3.8 [SaturatedFatContent] 1.6 [CholesterolContent] 52.0 [SodiumContent] 203.6 [CarbohydrateContent] 13.3 [FiberContent] 3.3 [SugarContent] 3.9 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a medium bowl, combine cauliflower, onion, bell pepper, jalapeno, parmesan cheese, breadcrumbs, cilantro and season with salt and pepper. Bake for 15-20 minutes, turning halfway through the cook time, until lightly golden.
[Name] Kamado Joe Smothered Chicken [AuthorId] 440942 [AuthorName] amcarroll [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-07-11T19:20:00Z [Description] Make and share this Kamado Joe Smothered Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/2", "3", "2", "2", "2", NA, "3"] [RecipeIngredientParts] ["chicken breasts", "pickle juice", "onion", "mushrooms", "swiss cheese", "American cheese", "butter", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 580.5 [FatContent] 41.7 [SaturatedFatContent] 20.1 [CholesterolContent] 166.3 [SodiumContent] 486.5 [CarbohydrateContent] 7.2 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 43.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Marinade chicken in pickle juice from 1 - 5 hours. Heat Kamado Joe grill up to 300 degrees set up to cook indirect. On the gridle side of the grill saute onions and mushrooms in butter sprinkle with salt and pepper. Remove from grill and set aside. Place chicken on grill and cook until internal temperature is 160 degrees. Put the bacon, sauteed mushrooms and onions on top the chicken and cover with cheese. Final chicken temperature should be 165 degrees.
[Name] Green Bean and Radish Salad [AuthorId] 2000832839 [AuthorName] Janice [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-11T19:21:00Z [Description] This speedy dish isn't your typical salad. Made with crunchy green beans, creamy avocado and zingy radishes tossed in an Asian-inspired dressing, it's the kind of side that steals the show! This recipe is from Canadian Living magazine. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "1", "2", "2", "2", "1 1/2", "3/4", "4", "1", "2"] [RecipeIngredientParts] ["green beans", "fresh peas", "soy sauce", "seasoned rice vinegar", "Dijon mustard", "fresh ginger", "radishes", "avocado", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.6 [FatContent] 10.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 538.8 [CarbohydrateContent] 19.4 [FiberContent] 9.0 [SugarContent] 6.7 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In saucepan of boiling salted water, cook green beans until tender-crisp, about 4 minutes. Add peas during last 2 minutes of cooking. Drain green beans and peas. Place in a bowl of ice water. Chill for 10 minutes. Drain again and pat dry. In a small bowl, whisk together soy sauce, sesame oil, vinegar, mustard and ginger. In a serving bowl, combine green beans, peas, radishes and avocado. Drizzle with dressing, tossing to coat. Sprinkle with sesame seeds.
[Name] Bourbon Chicken Food Truck [AuthorId] 2001582775 [AuthorName] Darins Delicacies [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-07-11T19:22:00Z [Description] Ingredients 1/2 c. soy sauce 1/2 c. brown sugar 3 garlic cloves 1 T. freshly grated ginger 1/2 c. chopped shallot or onion 8 boneless skinless chicken thighs, cut into small cubes 1/2 c. Bourbon Whiskey 1 T. rice wine vinegar 1 t. red chili flakes Instructions In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, onion,bourbon, vinegar, and chili flakes; stir jjust until sugar has dissolved, about 2-3 minutes. Pour over chicken in a 9 x 13 baking dish and stir to coat. Cover and refrigerate for several hours or overnight. Bake in a preheated 350°F. oven for 1 hour, basting every 20 minutes with pan juices.. Serve immediately with pan juices over cooked rice. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1/2", "8", "1/2", "1", "1"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "garlic cloves", "ginger", "shallots", "onion", "boneless skinless chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.9 [FatContent] 3.7 [SaturatedFatContent] 1.0 [CholesterolContent] 76.4 [SodiumContent] 1434.4 [CarbohydrateContent] 22.9 [FiberContent] 0.5 [SugarContent] 18.3 [ProteinContent] 21.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a small saucepan over medium heat, combine soy sauce, brown sugar, garlic, ginger, onion,bourbon, vinegar, and chili flakes; stir just until sugar has dissolved, about 2-3 minutes. Pour over chicken in a 9 x 13 baking dish and stir to coat. Cover and refrigerate for several hours or overnight. Bake in a preheated 350°F. oven for 1 hour, basting every 20 minutes with pan juices. Serve immediately with pan juices over cooked rice.
[Name] Turkish Shortbread (Un Kurabiyesi) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-11T21:07:00Z [Description] Make and share this Turkish Shortbread (Un Kurabiyesi) 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/53/26/55/3y9a6GMTTHGTFCJfDS21_54.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "vanilla extract", "flour", "baking powder", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 167.7 [FatContent] 10.4 [SaturatedFatContent] 6.5 [CholesterolContent] 27.1 [SodiumContent] 11.9 [CarbohydrateContent] 17.3 [FiberContent] 0.4 [SugarContent] 6.6 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 18-20 cookies [RecipeInstructions] Preheat the oven to 375 F. Cream the powdered sugar and vanilla with butter, then slowly add the flour and baking powder. Make sure everything's well mixed. Make chestnut sized balls with your hands. Put parchment paper on an oven tray and arrange them on it. Bake for about 25 minutes. Immediately sprinkle some powdered sugar on top using a small strainer after you take them out of the oven.
[Name] Acili Biskuvi (Spicy Biscuits) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-11T21:24:00Z [Description] Adjust the cayenne if you like your biscuits less spicy. Biscuits can be reheated but are always best freshly made. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "10", "3 -4", "2", "1", "1/2", "2", NA, NA, NA] [RecipeIngredientParts] ["flour", "unsalted butter", "cheese", "mozzarella cheese", "salt", "cayenne pepper", "cheese", "mozzarella cheese", "nigella seeds", "cayenne pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 62.9 [FatContent] 3.9 [SaturatedFatContent] 2.4 [CholesterolContent] 19.0 [SodiumContent] 82.1 [CarbohydrateContent] 5.6 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 35 biscuits [RecipeInstructions] Preheat the oven to 375 F (180 C]. Place the oven tray on the middle rack. Place the flour in a large bowl and make a hole at the middle. Add the rest of the ingredients, knead. Don't knead too much! When the dough comes together, roll it 1/3 cm thick using a roller. Cut the dough with 1 1/3-1 1/2 \" wide cookie cutters. Makes about 35 biscuits. Put parchment paper on the oven tray. Place the biscuits on it. First eggwash the tops, then sprinkle some Nigella seeds, grated cheese or cayenne pepper all over. Bake for about between 20-25 minutes. You can serve Turkish Spicy Biscuits with afternoon tea or with soup.
[Name] Schinkenfleckerl - Ham and Noodles [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-07-11T22:52:00Z [Description] Make and share this Schinkenfleckerl - Ham and Noodles recipe from Food.com. [Images] character(0) [RecipeCategory] Austrian [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["flour", "butter", "sour cream", "eggs", "cooked ham", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.0 [FatContent] 36.0 [SaturatedFatContent] 18.2 [CholesterolContent] 222.3 [SodiumContent] 193.3 [CarbohydrateContent] 19.2 [FiberContent] 0.7 [SugarContent] 3.5 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "combine flour and butter. Make a smooth sauce over medium heat. Take off heat and cool slightly. Meanwhile, beat the egg whites until stiff peaks form.", "Add the egg yolks to the cooled butter and flour mixture. Stir in sour cream, salt, pepper and nutmeg.", "Grease a 9x13 baking dish. Combine the cooked and drained noodles and sour cream mixture. Gently fold in the beaten egg whites.", "Bake, covered, for 20 minutes. Remove foil. Sprinkle with parmesan cheese. Cook an additional 25 minutes or until cheese starts to brown." ]
[Name] Beef Strip Loin Medallion Stroganoff [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-12T14:29:00Z [Description] Try your hand at restaurant-quality beef stroganoff with this simplified version featuring tender 100% Canadian AAA Angus beef, flavourful Portobello mushrooms and fresh garden herbs. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/frjKPax0QReG5cwTV8kA_90281H.jpg" [RecipeCategory] Vegetable [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", NA, "2", "1", "4", "1", "1", "2"] [RecipeIngredientParts] ["beef", "canola oil", "portabella mushrooms", "fresh parsley", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1680.8 [FatContent] 133.1 [SaturatedFatContent] 52.1 [CholesterolContent] 264.3 [SodiumContent] 79.4 [CarbohydrateContent] 87.8 [FiberContent] 5.6 [SugarContent] 5.8 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season beef with salt and pepper. In a pan over medium-high heat, sear beef for roughly 3 to 5 min on each side (or to your liking]. In another pan, heat canola oil then add onions and mushrooms and sauté for 7 minute Slowly mix in yogurt and reduce heat to simmer for 5 minute Add egg noodles and stir to combine the mixture. To plate, spoon stroganoff mixture onto the centre of the plate. Top with beef medallions and sprinkle fresh herbs on top.
[Name] Kimchi Jjigae [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT336H [TotalTime] PT336H30M [DatePublished] 2017-07-12T15:30:00Z [Description] Make and share this Kimchi Jjigae recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] "Asian" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "4", "1", "5", NA, NA, NA, "1/2", "1", "1/2", "5", "5", "1/2", "1/4", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["ground black pepper", "salt", "garlic", "granulated sugar", "soft tofu", "medium firm tofu", "scallion", "steamed rice", "watercress", "coarse salt", "napa cabbage", "fine salt", "garlic cloves", "ginger", "onion", "fish sauce", "anchovy", "granulated sugar", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.1 [FatContent] 15.6 [SaturatedFatContent] 5.6 [CholesterolContent] 20.4 [SodiumContent] 121257.1 [CarbohydrateContent] 44.7 [FiberContent] 6.5 [SugarContent] 26.1 [ProteinContent] 11.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Put the pork belly in a small heavy pot over medium-high heat and sprinkle with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Cook, stirring occasionally, rendering off some of the fat. When the pork belly is almost cooked, add the Kimchi and stir-fry them together. Add 2 cups water and the garlic. Bring to a boil, then add the ddeok and simmer for about 10 minutes. Add the remaining black pepper, salt and the sugar. Garnish with tofu and scallions. Serve with rice and Korean side dishes.", "Kimchi:", "Dissolve the coarse salt in a large bowl or pot of water. Immerse the cabbages in the water and spread the fine salt between the leaves of the cabbages, especially near the root ends. Set aside for at least 5 hours.", "Wash the salted napa 3 times with fresh water, drain well, and then chop into small pieces and place in a large bowl.", "Combine the garlic, ginger and onions in a blender and blend into a loose puree. Pour the puree into a bowl and mix together with the fish sauce, shrimp sauce, sugar and chili paste to taste. Pour the sauce over the cabbage and mix in the scallions. Transfer the kimchi to a large nonreactive container, preferably glass, with a tight-fitting lid and let it ferment in the refrigerator for 10 days to 2 weeks." ]
[Name] Roasted Strawberry & Basil Cream Pie from Kale & Caramel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-07-12T15:37:00Z [Description] Text excerpted from KALE & CARAMEL © 2017 by Lily Diamond. Reproduced by permission of Atria Books. All rights reserved. <br><br>
[Name] Walleye With Popcorn Cream Sauce With Potatoes and Spinach [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-07-12T18:01:00Z [Description] Make and share this Walleye With Popcorn Cream Sauce With Potatoes and 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/sm6VMZAQ3e2foZQC3DWK_CCETS302H_132788_376279.JPG" [RecipeCategory] Sauces [Keywords] ["Spinach", "Potato", "Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "8", "1/4", "4", "3", "2", "1", "1", NA, "4", "3", NA, "4", NA, "1/2", "1/4", "1/4", "2", "2", "10", NA, "1", "2", "1"] [RecipeIngredientParts] ["black peppercorns", "shallots", "bay leaves", "onions", "garlic", "thyme", "salt", "canola oil", "black pepper", "salt", "instant flour", "canola oil", "butter", "cremini mushrooms", "fingerling potatoes", "spinach", "fresh ground black pepper", "lemon", "fresh Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2140.2 [FatContent] 191.9 [SaturatedFatContent] 103.7 [CholesterolContent] 709.6 [SodiumContent] 1098.7 [CarbohydrateContent] 56.1 [FiberContent] 5.8 [SugarContent] 12.1 [ProteinContent] 58.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: Chinois (China cap] or fine mesh strainer.", "For the sauce:", "Combine the cream, stock, peppercorns, shallots, bay leaves, onions, garlic, thyme and some salt in a sauce pot. Bring to a simmer and cook over low until the vegetables are soft, 1 hour. The cream will have reduced by about one-quarter.", "Strain the cream mixture through a chinois, adjust the salt, and reserve warm for later use.", "Pop the popcorn on the stovetop with the canola oil, or use a popcorn maker.", "Fill a blender halfway with the cream mixture. Add the popcorn until the blender cup is full. Blend the mixture until smooth, adding popcorn until you reach the desired thickness. Strain the mixture through a chinois or fine mesh strainer. Repeat for the remaining cream and popcorn. Adjust the seasoning with salt and finely ground pepper. Reserve in a warm place until ready to use.", "For the walleye:", "Sprinkle the fillets on both sides with salt. Sprinkle one side of each fillet with the instant flour until just coated, shaking off any excess flour.", "Heat the oil in a skillet until just smoking. Add the fish to the pan, floured-side down, and turn the heat to medium-high. Cook the fish three-quarters of the way through on that side, and then flip. Add the butter to pan and baste. Cook until just before the fish wants to flake apart when pushed.", "Saute the mushrooms and potatoes in the same pan, adding more butter if necessary, until golden brown. Add the spinach and cook to wilt. Add 1/2 cup of the popcorn sauce and the parsley to the pan. Adjust the seasoning with salt, pepper and some lemon juice. Arrange the vegetables in 4 large bowls and spoon some more sauce over the vegetables. Top each bowl with the sauteed walleye, then garnish with the parsley and dust with the smoked paprika." ]
[Name] Japanese Fried Chicken [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT13H10M [PrepTime] PT0S [TotalTime] PT13H10M [DatePublished] 2017-07-12T18:07:00Z [Description] Make and share this Japanese Fried Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/3wHTuCypSJmj4aC599nY_CCETS302H_132788_376280.JPG" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Japanese", "Asian", "Deep Fried"] [RecipeIngredientQuantities] ["8", "2", "5", "5", "2", "10", "3", "2", "1", "1", "1", "5", NA, NA, "2", NA] [RecipeIngredientParts] ["garlic cloves", "soy sauce", "rice vinegar", "scallions", "cabbage", "rice vinegar", "red pepper flakes", "salt", "sugar", "cornstarch", "canola oil", "salt", "scallions", "ketjap manis"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2937.1 [FatContent] 275.2 [SaturatedFatContent] 20.6 [CholesterolContent] 0.0 [SodiumContent] 2050.5 [CarbohydrateContent] 120.4 [FiberContent] 7.7 [SugarContent] 5.0 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["For the marinade:", "Combine the chicken, garlic, soy sauce, vinegar and scallions in a bowl, and mix thoroughly. Marinate the chicken overnight for at least 12 hours.", "For the slaw:", "Shred the cabbage, and then combine the shredded cabbage with the vinegar, pepper, salt and sugar until the cabbage is thoroughly coated.", "For the chicken:", "Remove the chicken from the marinade, and coat completely in the cornstarch. Rest the chicken in the cornstarch for 20 minutes to ensure it adheres completely.", "Heat the oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Fry the chicken until it floats to the top and reaches an internal temperature of 165 degrees F.", "Drain the chicken on a wire rack set over a sheet try or on paper towels, and then season with salt and togarashi.", "Serve with the cabbage slaw and garnish with the scallions and kecap manis.", "Cook's Note:", "Kecap manis is an Indonesian sweet soy sauce and gochugaru is a Korean red pepper powder." ]
[Name] Steak Torta [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-12T18:18:00Z [Description] Make and share this Steak Torta 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/GzCBxJfAQL618WITRkYw_CCETS302H_132788_376314.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Steak", "Vegetable", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "3", "1/2", "6", "6", "5", "4", NA, "3", "2", "1/2", "2"] [RecipeIngredientParts] ["butter", "onions", "tomatoes", "swiss cheese", "ham", "avocado", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 788.8 [FatContent] 56.0 [SaturatedFatContent] 20.1 [CholesterolContent] 114.0 [SodiumContent] 1619.4 [CarbohydrateContent] 38.5 [FiberContent] 8.8 [SugarContent] 6.7 [ProteinContent] 36.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat a grill over medium heat. Spread the refried beans and butter on the bread, and put it on the grill to get toasty, 1 to 2 minutes.", "In a medium saucepan heat half of the oil over medium heat, and saute the mushrooms, jalapenos, onions and tomatoes.", "Sprinkle the steak with salt and pepper and grill to desired temperature, about 5 minutes.", "Layer the cheese, ham, avocados, cooked vegetables and steak onto the sandwich. Then spread the chipotle mayo on top and cut in half to serve." ]
[Name] Beef Ribs [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT6H5M [PrepTime] PT0S [TotalTime] PT6H5M [DatePublished] 2017-07-12T18:23:00Z [Description] Make and share this Beef Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] ["beef rib", "fresh coarse ground black pepper"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the ribs with a blend of salt and pepper. Place the ribs on the lower rack of a fire pit (nearest to the fire] or on a preheated grill, 300 to 350 degrees F. Cook until the meat reaches an internal temperature of 190 to 200 degrees F, 4 to 6 hours, rotating the meat three times throughout cooking.
[Name] Chiles En Nogada [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT10H25M [PrepTime] PT0S [TotalTime] PT10H25M [DatePublished] 2017-07-12T18:48:00Z [Description] Make and share this Chiles En Nogada 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/MgB53njcQBmIwVCIE2AD_CCETS0303_0145.JPG" [RecipeCategory] Peppers [Keywords] ["Fruit", "Vegetable", "Meat", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "12", "1", "1", "1", "1", "6", "6", "6", "4", "1", "2", "2 1/2", "1 1/2", "1", "1", "1 1/2", "1", "1/2", "1/2", NA, "1", "1", "1/2", "10", "6", "6", "32", "1", "2", "4", "2", "1 1/2", "1", "1", "10", "8", "1/4", "1/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "ground beef", "ground pork", "pears", "tomatoes", "apples", "plantain", "pineapple", "prunes", "candied citron peel", "currants", "fresh ground pepper", "ground cinnamon", "ground cloves", "ground nutmeg", "salt", "dry sherry", "dry white wine", "butter", "bay leaves", "marjoram", "thyme", "poblano chiles", "vinegar", "salt", "walnuts", "heavy cream", "dry sherry", "cream cheese", "onion", "sugar", "salt", "cinnamon", "pomegranate seeds", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.4 [FatContent] 41.4 [SaturatedFatContent] 12.6 [CholesterolContent] 75.2 [SodiumContent] 854.6 [CarbohydrateContent] 45.1 [FiberContent] 7.6 [SugarContent] 28.5 [ProteinContent] 19.7 [RecipeServings] 32.0 [RecipeYield] nan [RecipeInstructions] For the stuffing: Heat a large Dutch oven over medium heat, and add the olive oil. Once hot, add in the onions and cook until translucent, 4 to 5 minutes. Then add the garlic and cook, 2 to 3 minutes. Add in the beef, ham, pork and veal. Cook, breaking up the larger pieces of meat, until browned, 10 to 12 minutes. Add in the peaches, pears, tomatoes, apples, plantains and pineapple, and cook for a few minutes. Then add in the prunes, citron, apricots and raisins. Cook for a few minutes and then add in the black pepper, cinnamon, cloves, nutmeg and some salt, and cook for 5 to 7 minutes. Add the sherry, white wine, butter, bay leaves, marjoram and thyme. Cook, stirring occasionally, for 30 to 35 minutes. Carefully drain the stuffing and remove the herbs and bay leaves. For the chiles: Roast the chiles over an open flame or on the stovetop until the skin blackens on each side, about 3 minutes, then wrap the peppers in paper towels, and place in a large bowl covered with plastic wrap. When cool enough to handle, peel, seed and devein the chiles. Mix 2 cups water with the vinegar, then place the peppers in the mixture and soak for 8 to 10 minutes. Drain the peppers, and then stuff each pepper with 4 to 6 ounces of stuffing depending on the size. For the sauce: Soak the walnuts and almonds overnight. Alternatively, place the nuts in a medium saucepan over medium heat and cover with water. Bring to a boil and then remove from the heat, adding some ice to cool. Once the nuts are done soaking, peel and rinse them with cold water, and then drain. In a food processor add the milk, crema, sherry and nuts, and process until mostly smooth but still slightly chunky. Then add the goat cheese, cream cheese, onions, sugar, salt and cinnamon. Serve the peppers cut-side down, add a generous amount of sauce, and then garnish with parsley and pomegranate seeds.
[Name] Rhubarb Pie With Vanilla, Strawberries and Lemon Balm [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT45M [PrepTime] PT5H [TotalTime] PT5H45M [DatePublished] 2017-07-12T19:20:00Z [Description] The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder! Note: I rendered my own tallow, which gives the crust an "old fashioned doughnut" taste. Otherwise good quality lard works - I haven't done this crust with all shortening. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/LxlxIzPtR9mfGe4XiTmA_35554822132_7fb744a80e_z.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "Strawberry", "Berries", "Fruit", "Vegetable", "Canadian", "Summer", "Labor Day", "Baking", "Oven"] [RecipeIngredientQuantities] ["4 1/2", "3 1/2", "1/4", "1/4", "1/2", "4 5/8", "1", "6", "5", "3/4", "1/4", "4 -5", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "nutmeg", "salt", "vegetable shortening", "rhubarb", "sugar", "cinnamon", "lemon balm", "vanilla", "tapioca flour", "raw sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.7 [FatContent] 11.3 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 113.1 [CarbohydrateContent] 42.1 [FiberContent] 2.3 [SugarContent] 22.4 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] 1 10" pie [RecipeInstructions] In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours. Drain the juice and set aside. Heat the oven to 425°F. Combine the flours, baking powder and salt in a bowl. Cut in the shortening and tallow until the mixture resembles coarse meal. Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended. Divide into two balls, one about <U+2154> of the mass, the other the remaining third. Wrap the smaller ball in plastic and set aside. Roll out the larger ball to about 12” in diameter and place in a 10” pie pan, pressing it into place. Sprinkle bottom with raw sugar (this keeps it from getting soggy!] and place in the fridge. Add the jam and vanilla to the rhubarb mixture. Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated. Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5]. Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired. Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.
[Name] Taiwanese Bubble Tea [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-07-12T19:34:00Z [Description] Make and share this Taiwanese Bubble Tea recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", NA, NA, "2", "3/4", "1", NA] [RecipeIngredientParts] ["tapioca", "honey", "granulated sugar", "black tea", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.6 [FatContent] 3.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 31.2 [CarbohydrateContent] 37.6 [FiberContent] 0.3 [SugarContent] 4.7 [ProteinContent] 0.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large pot of water to a boil. Add the tapioca pearls and return to a boil. Boil, stirring occasionally, for 15 minutes. Remove from the heat, cover, and let sit for 15 minutes. Drain and rinse the bubbles in a strainer, and then transfer to a container. Stir in honey and sugar to taste and let the bubbles marinate for at least 3 minutes prior to using in drinks.", "Dissolve the nondairy creamer and 1 tablespoon sugar in the hot tea. Put the tapioca bubbles into a 16-ounce cup. Add the crushed ice, pour in the tea and top it off with some half-and-half. Drink with an oversized straw." ]
[Name] Taiwanese Pickle Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-07-12T19:42:00Z [Description] Make and share this Taiwanese Pickle 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/bXYQfRoRdmr0WbXcAfC9_CCATH107H_54341_1020.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "2 - 2 1/2", "4", NA, NA] [RecipeIngredientParts] ["garlic", "granulated sugar", "fresh cilantro stem", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.2 [FatContent] 5.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 310.7 [CarbohydrateContent] 37.0 [FiberContent] 1.4 [SugarContent] 7.6 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside. Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.
[Name] Tin Mackerel and Boiled Dumplings [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-07-12T20:10:00Z [Description] Make and share this Tin Mackerel and Boiled Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Caribbean [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3 3/4", NA, NA, "1", "2 -3", "1", "1", "1", "1", "1", NA, NA, "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "unsalted butter", "fresh thyme", "scotch bonnet pepper", "onion", "green bell pepper", "scallion", "plum tomato", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.2 [FatContent] 5.7 [SaturatedFatContent] 2.7 [CholesterolContent] 10.2 [SodiumContent] 18.3 [CarbohydrateContent] 131.0 [FiberContent] 7.5 [SugarContent] 5.7 [ProteinContent] 18.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the dumplings: Combine the flour, 1/2 teaspoon salt and 1 cup water in a bowl. Mix with your fingers until the water is incorporated and a shaggy dough forms. Do not overwork. Form into a log and roll between your hands until somewhat smooth. Set aside to rest. Bring a pot of water to a boil. Add a pinch of salt and a little bit of oil. Pull a golf ball-size piece of dough from the log. Form into a ball, then flatten into a disc with the palm of your hand. The center should have a dent and be slightly thinner than the edges. Repeat with the remaining dough to make more dumplings. Drop the dumplings into the water and simmer until the dumplings float to the surface, 30 to 40 minutes. Transfer to a plate with a slotted spoon. For the mackerel: While the dumplings are cooking, melt the butter in a large skillet over medium-high heat. Add the thyme, chiles, onions, bell peppers, scallions and tomatoes and sprinkle with black pepper and all-purpose seasoning. Cook, stirring often, until the vegetables are tender, 2 to 3 minutes. Stir in the mackerel and its sauce and cook until heated through, about 3 more minutes. Serve the mackerel with the dumplings.
[Name] Daabeli [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-07-12T21:07:00Z [Description] Make and share this Daabeli 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/ZI1I58qQWGxa61P9xujv_CCATH107H_54341_1032.jpg" [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, NA, NA, "1", NA, "1", "1", "1", "1", "1", NA, "1", NA, "2", NA, NA, NA] [RecipeIngredientParts] ["peanuts", "idaho potato", "salt", "amchur", "red chili powder", "ground coriander", "masala", "ground turmeric", "cumin seed", "butter", "tamarind chutney", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.8 [FatContent] 2.4 [SaturatedFatContent] 0.5 [CholesterolContent] 1.0 [SodiumContent] 165.0 [CarbohydrateContent] 34.0 [FiberContent] 4.0 [SugarContent] 2.4 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 2 sandwiches [RecipeInstructions] For the spicy roasted peanuts: Toast some peanuts in a skillet over medium heat until golden and beginning to brown in spots. Add a little oil and some chili flakes and toss to combine. Remove from the heat and transfer to a plate to cool. For the dabeli: Put the potato into a bowl. Sprinkle with some salt, the amchur, red chili powder, coriander, dabeli masala and turmeric. Heat a little bit of oil in a medium skillet over medium heat. Add the cumin seeds and toast until fragrant. Add the potatoes and spices to the pan and mash with a potato masher to mix well. Remove from the heat. Butter the cut sides of the rolls and toast both sides in a clean pan until golden brown. Spread the garlic chutney on 1 cut side of the roll and the tamarind chutney on the other. Spoon some of the potato mixture on the bottom half of the roll and garnish with onions and peanuts. Close up the sandwich and slice in half.
[Name] Pasta Carbonara [AuthorId] 2001622325 [AuthorName] Terry S. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-12T21:53:00Z [Description] Make and share this Pasta Carbonara recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "6", "2", "1", "1", NA] [RecipeIngredientParts] ["spaghetti", "heavy cream", "olive oil", "pancetta", "garlic cloves", "parmesan cheese", "nutmeg", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.9 [FatContent] 25.5 [SaturatedFatContent] 12.8 [CholesterolContent] 155.0 [SodiumContent] 404.8 [CarbohydrateContent] 87.8 [FiberContent] 3.7 [SugarContent] 3.4 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.", "Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.", "Add the spaghetti to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and the nutmeg; season with pepper. Transfer to bowls and serve, passing extra Parmesan." ]
[Name] Easy-Slice Slow-Cooker Meatloaf [AuthorId] 2001328116 [AuthorName] Netter6 [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2017-07-12T21:53:00Z [Description] I love meatloaf! Especially the cold leftovers between slices of fresh bread.
[Name] Pasta With Ham & SourCream [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-12T21:55:00Z [Description] Make and share this Pasta With Ham & SourCream recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "8", "10", "1/2", "1", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["onion", "lean ham", "salt", "garlic clove", "bow tie pasta", "sour cream", "pepper", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.9 [FatContent] 23.6 [SaturatedFatContent] 10.4 [CholesterolContent] 113.0 [SodiumContent] 828.5 [CarbohydrateContent] 63.8 [FiberContent] 5.0 [SugarContent] 6.0 [ProteinContent] 27.5 [RecipeServings] 6.0 [RecipeYield] 1 serving [RecipeInstructions] Cook pasta according to directions. Cook peas according to directions. Heat oil, add onion and saute. add mushrooms and saute. add garlic and saute. add ham and cook until heated. Remove pan from heat. Stir in sour cream, peas, salt and pepper. Toss ham mixture, hot pasta and cheese in a large serving.
[Name] Okonomiyaki [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-07-13T05:22:00Z [Description] Okonomiyaki is a popular Japanese street food made mainly with cabbage, meat and flour. It is usually sold with other popular Japanese street food like takoyaki and yakisoba. This recipe makes use of soy milk which makes this recipe healthier. It’s easy to make and doesn’t take much time to be cooked. Enjoy it with your favorite Japanese topping in which you have plenty of options. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/AH0u90ApThiTgJqUpFNP_okonomiyaki.JPG" [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1/3", "1", "1/2", "1", "1/4", "1", "2", "2", "100", NA, NA, NA] [RecipeIngredientParts] ["cabbage", "scallion", "all-purpose flour", "baking powder", "soymilk", "salt", "pickled ginger", "eggs", "pork", "mayonnaise", "bonito flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 614.3 [FatContent] 25.8 [SaturatedFatContent] 5.2 [CholesterolContent] 228.0 [SodiumContent] 563.6 [CarbohydrateContent] 62.5 [FiberContent] 5.3 [SugarContent] 8.8 [ProteinContent] 31.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut out the hard core part of the cabbage then slice it thinly along its length. Slice it further into smaller sizes by cutting the shredded pieces along its width. For the scallions, slice it thinly diagonally. In a large bowl, combine flour, baking powder, salt. Whisk eggs then add it in the bowl. Add red pickled ginger or beni shoga then mix the ingredients until lumps of flour are no longer visible. Once it is mixed well, add the sliced cabbage and scallions into the bowl then mix all the ingredients. Heat a skillet using a medium fire then add vegetable oil. Take a good portion for a single person of the cabbage mixture then pour it in the pan. Add a few pieces of the thinly sliced pork on top of the okonomiyaki. Cover the pan then fry until the bottom part turns brown and firm which takes about 5 minutes. After 5 minutes, take the cover then flip the okonomiyaki to fry the other side. Put back the lid of the pan then cook until the bottom side and the pork slices becomes brown which takes about 5 minutes. Once the bottom part is cooked, transfer the okonomiyaki onto a serving plate. Drizzle it with tonkatsu sauce and mayonnaise on top then further top it with katsuoboshi and aonori.
[Name] Chicken and Vegetables Soy Milk Stew [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-13T05:39:00Z [Description] This is a delicious stew made with chicken, mixed vegetables, soy milk and miso. It’s a healthy recipe for stew and is also very tasty. In Japan, there are two types of soy milk sold at the supermarkets, the adjusted and the non-adjusted. I’ve used the non-adjusted type because it is made from pure soy. The non-adjusted type of soy milk is good for stews because it has a thicker consistency. Try this easy and delicious recipe at home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/dFB2RXLLT3231ZY2hVR5_chicken%20stew.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "75", "300", "1", "2", "1", "3"] [RecipeIngredientParts] ["carrot", "spinach", "chicken thighs", "soymilk", "sake", "miso"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.5 [FatContent] 30.1 [SaturatedFatContent] 7.4 [CholesterolContent] 126.0 [SodiumContent] 1431.7 [CarbohydrateContent] 35.8 [FiberContent] 10.7 [SugarContent] 13.4 [ProteinContent] 47.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel the carrot then slice it thinly along its width so that the pieces will have round shape. Wash the gobo or burdock root well then slice it thinly diagonally. Bring water in a pot to a boil then put the komatsuna with its root at the bottom. Boil the komatsuna for about 2 minutes then remove it from the pot and transfer it in a bowl with cold water to stop the cooking process. Next, put the carrot and gobo slices in the pot and cook it for 1-2 minutes then take it from the pot. Cut the root end of the komatsuna then slice it into about 5-cm pieces then separate the stem from the leaves. Use your hands to tear the maitake into several easy-to-bite pieces. Wash the chicken thighs using hot water then dry it using a paper towel. Slice it into bite-sized pieces. Pour a cup of dashi stock in a pot. Add the chicken then bring the liquid to a boil. Add the carrot, burdock root, stem part of the komatsuna and the mushrooms in the pot then cover. Turn the heat to middle then cook for 10 minutes or until the chicken and vegetables are done. Combine 2 cups of soy milk and a tablespoon of sake then pour it in the pot once the chicken and vegetables are done. Once the liquid boils, lower the heat then add the miso paste. Dissolve it completely then carefully mix the stew. Turn off the heat then serve the stew immediately.
[Name] Steamed Tofu Balls With White Sauce [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-13T05:49:00Z [Description] This is a healthy recipe for tofu mixed with vegetables formed into balls with white sauce. The tofu balls are very easy to make and its really simple. The white sauce is made from soy milk so it’s very healthy. I served this tofu balls to my toddler and it has become of its favorite food since then. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/KlyyluVFSIWjQSSPTGWu_ankake.jpg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "Japanese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "300", "1/3", "1", "1/4", "1", "40", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["ginger", "firm tofu", "carrot", "egg", "salt", "sesame seeds", "soymilk", "salt", "pepper", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.9 [FatContent] 13.7 [SaturatedFatContent] 2.9 [CholesterolContent] 93.0 [SodiumContent] 459.3 [CarbohydrateContent] 11.1 [FiberContent] 3.3 [SugarContent] 3.8 [ProteinContent] 22.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by soaking the dried wakame in water for about 20 minutes or until it is completely rehydrated. After soaking, use a strainer to remove the water then chop the wakame into very fine pieces. Finely mince the ginger and carrot. Drain the tofu then use a paper towel to remove excess liquid. Put tofu in a large bowl then use your hands to crumble it. Add the minced wakame, ginger and carrot followed by a whole piece of egg, quarter teaspoon of salt and a tablespoon of sesame seeds. Mix the ingredients well until it is well-combined then divide into several equal portions depending on how many balls you would like to make. Tear about 30cm square piece of cling wrap then lay it flat on a cutting board or plate. Get one portion of the tofu mixture then place it at the center of the cling wrap. Pick up the corners of the cling wrap then bring it up together to enclose the tofu mixture, forming it into a somewhat-ball shape. Secure the tofu ball inside using a rubber band making sure that there are no open spaces where the tofu could come out upon cooking. Wrap the rest of the tofu mixtures repeating the same process. Put the tofu balls on a microwave-safe dish or bowl then cook in the microwave for about 3 minutes using 600W. Remove the tofu balls from the microwave then keep it wrapped until the white sauce is ready. Cut out the roots of the enoki mushrooms then use your hands to separate the mushroom pieces individually. Heat a skillet using medium fire. Pour half a cup of soy milk then add the enoki mushroom pieces. Season it with salt and pepper the bring to a boil. Once it boils, lower the heat then add half a teaspoon of cornstarch dissolved in a tablespoon of water. Stir continuously until the sauce thickens then remove from heat. Cut out the rubber bands then gently take the tofu balls from the wrap. Place the tofu balls on a serving plate then pour some of the white sauce on top before serving.
[Name] Garden Pasta Salad [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2017-07-13T22:07:00Z [Description] A Garden Pasta Salad is a great way to get veggies and legumes into your diet, and even kids will gobble it up thanks to a lemon and Parmesan vinaigrette! Tasted and tested by my Grades 1-3 Home Economics class - kid approved! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/cjsGsv3SQaZATw04mAbw_34181770021_edc6aa7e17_o.jpg" [RecipeCategory] Beans [Keywords] ["Vegetable", "European", "Kid Friendly", "Free Of...", "Potluck", "Summer", "< 60 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/2", "1", "1", "2", "1", "1/4", "2", "1", "1", "1", "1/4", "1/2", "1/4", "3"] [RecipeIngredientParts] ["pasta", "red onion", "seedless cucumber", "red bell pepper", "celery", "carrot", "broccoli florets", "chickpeas", "fresh basil", "fresh lemon juice", "lemon zest", "white wine vinegar", "black pepper", "paprika", "sugar", "parmesan cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.2 [FatContent] 7.1 [SaturatedFatContent] 1.4 [CholesterolContent] 2.8 [SodiumContent] 266.1 [CarbohydrateContent] 29.1 [FiberContent] 4.2 [SugarContent] 2.7 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 8 side dishes [RecipeInstructions] Combine all the ingredients in a large bowl. Add the vinaigrette and fold in with a large spoon. Store, covered, in the refrigerator up to 3 days. Vinaigrette: Whisk all ingredients except for oil until well combined. Slowly drizzle in the oil, whisking constantly until the mixture is combined.
[Name] Confetti Cake Frozen Yogurt [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT48H [TotalTime] PT48H [DatePublished] 2017-07-13T22:14:00Z [Description] A hybrid ice cream and frozen yogurt, made for my junior Home Economics class this week. How can you say no to cake batter and sprinkles? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/nWI3MBHvTgex6TlwgHRH_34646512426_bda9a8735c_o.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Egg Free", "Kid Friendly", "Free Of...", "Summer", "Sweet", "Birthday", "Freezer", "Small Appliance"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "3/4", "2", "2", "3/4", "2/3", "3"] [RecipeIngredientParts] ["firm silken tofu", "plain yogurt", "vanilla yogurt", "heavy cream", "vanilla", "sugar", "corn syrup", "vanilla custard powder", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 176.5 [FatContent] 7.6 [SaturatedFatContent] 4.4 [CholesterolContent] 25.9 [SodiumContent] 223.6 [CarbohydrateContent] 22.5 [FiberContent] 0.0 [SugarContent] 19.9 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 2 quarts [RecipeInstructions] In a food processor or blender, combine tofu, yogurt, cream, vanilla, sugar, corn syrup, custard powder and salt. Ideally, chill overnight before proceeding. Pour into an ice cream maker and process for 15 minutes. Add the cake mix and sprinkles and process 5 minutes more. Texture will be similar to soft serve; transfer to an airtight container and freeze 4 hours for firmer ice cream.
[Name] Nanaimo Bar Frozen Yogurt [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-07-13T23:11:00Z [Description] This dessert is a vanilla base (with custard powder) peppered with graham cracker crumbs, coconut and chocolate sprinkles. You'll never guess the secret ingredient! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/ulgeH0a6SLblpmkZu5fE_34764084795_2656e2222d_o.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Soy/Tofu", "Beans", "Canadian", "Egg Free", "Free Of...", "Summer", "Sweet", "Memorial Day", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1", "3/4", "1/4", "1/4", "3/4", "3", "3", "1/4"] [RecipeIngredientParts] ["silken tofu", "plain yogurt", "vanilla yogurt", "heavy cream", "vanilla", "sugar", "corn syrup", "vanilla custard powder", "kosher salt", "graham cracker crumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.3 [FatContent] 8.3 [SaturatedFatContent] 4.9 [CholesterolContent] 25.9 [SodiumContent] 226.6 [CarbohydrateContent] 27.7 [FiberContent] 0.1 [SugarContent] 22.2 [ProteinContent] 4.3 [RecipeServings] 10.0 [RecipeYield] 2 quarts [RecipeInstructions] In a food processor or blender, combine tofu, yogurt, cream, vanilla, sugar, corn syrup, custard powder and salt. Ideally, chill overnight before proceeding. Pour into an ice cream maker and process for 15 minutes. Add the coconut, cracker crumbs and sprinkles and process 5 minutes more. Texture will be similar to soft serve; transfer to an airtight container and freeze 4 hours for firmer ice cream.
[Name] Mr. Frank's Chili [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-07-14T02:00:00Z [Description] Yummy and spicy. Great for hamburgers and hot dogs. from South Carolina's Best of the Best cookbook. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1", "12", "1", NA, "1", "1/2", "1", "2", "1", "1", "2", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["ground beef", "onion", "green pepper", "tomato paste", "salt", "pepper", "brown sugar", "thyme", "cumin", "garlic powder", "cayenne pepper", "oregano", "bay leaves", "barbecue sauce", "Worcestershire sauce", "water", "beef bouillon cubes", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.4 [FatContent] 17.6 [SaturatedFatContent] 6.8 [CholesterolContent] 77.3 [SodiumContent] 1023.6 [CarbohydrateContent] 16.7 [FiberContent] 2.6 [SugarContent] 9.3 [ProteinContent] 24.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large pot, brown ground beef with onions and green peppers until meat is no longer pink. Stir often. Add remaining ingredients, bring to boil. Reduce heat and simmer several hours on low heat, stirring periodically.
[Name] Soy Milk Ramen [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-14T07:18:00Z [Description] This is an easy to make recipe for ramen. This ramen tastes milder than the usual but it is surely healthier. It’s not common to find ramen with a milk-based soup but this one is surely must be tried. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/z6Cr6F1WR82Zvhyq2yva_soy%20milk%20ramen-4-vue%20de%20monde.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "50", "1", NA, "1", "100", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["scallion", "ground beef", "salt", "pepper", "soymilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1170.0 [FatContent] 59.7 [SaturatedFatContent] 21.1 [CholesterolContent] 52.0 [SodiumContent] 4444.3 [CarbohydrateContent] 118.5 [FiberContent] 5.8 [SugarContent] 17.0 [ProteinContent] 39.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by slicing the white part of scallions into very thin strips. Slice the chashu into thin strips. Place the sliced scallions and chashu in a bowl then season it with a teaspoon of sesame oil and a few drops of layu or chili oil. Mix the ingredients well then set it aside while you prepare the ramen soup. Heat a pot using medium fire then add about a tablespoon of sesame oil. Once the pan is heated, add the ground meat then season it with a teaspoon of salt and quarter teaspoon of pepper. Mix well then cook until the meat has turned brown in color. Once the meat is cooked, pour about 3 1/2 cups of non-adjusted soy milk then wait until it boils before turning off the heat. You can adjust the taste of the soup by adding more salt if needed. Cook the ramen noodles according to the package’s instruction. Pour a good amount of soup on top of the ramen noodles then top it with the chashu and scallions. You can make it spicier by adding a few more drops of chili oil then serve it immediately.
[Name] Corn, Chilli and Zucchini Squares [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-07-14T11:44:00Z [Description] Make and share this Corn, Chilli and Zucchini Squares 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/ZZ2BhUdHTtCFgIyn2qyw_EC_Corn%2C%20chilli%20and%20zucchini%20squares.jpg" [RecipeCategory] Breads [Keywords] ["Corn", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "250", "1", "250", "1", "1", "1", "1", "2", "250", "3 -4"] [RecipeIngredientParts] ["egg", "milk", "sour cream", "cornflour", "sugar", "sea salt", "ground black pepper", "chili pepper", "chili powder", "zucchini", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.9 [FatContent] 2.9 [SaturatedFatContent] 1.2 [CholesterolContent] 20.4 [SodiumContent] 223.3 [CarbohydrateContent] 18.7 [FiberContent] 2.0 [SugarContent] 1.4 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix and combine egg, milk and sour cream with a hand mixer for 2 to 3 minutes. Add corn flour, sugar, salt, pepper, chopped chili pepper and chili powder. Mix for 1 minute until smooth. Stir in grated zucchini. Tip the mixture into the small (20 cm x 28 cm], square baking pan, greased and sprinkled with bread crumbs. Smooth the top of the batter. Bake in the oven at 200°C for about 30 minutes. Then take it out and cut into equal squares. Smear sour cream on top and return the pan to the oven. Continue to bake for 5 - 10 minutes until golden. Serve warm with milk or yogurt or as a savory entree.
[Name] Olive Oil Cakelets [AuthorId] 2000206275 [AuthorName] Mommaredkat [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-14T13:56:00Z [Description] Recipe by Allison Ashton of "Parades" Community Table. https://communitytable.parade.com/558997/alisonashton/olive-oil-cakelets/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000206275/V6s33P4NS0ijn2o5uxJK_image.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/4", "1/4", "6", "6", "1", "1/2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "baking soda", "extra virgin olive oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.5 [FatContent] 16.8 [SaturatedFatContent] 2.6 [CholesterolContent] 32.5 [SodiumContent] 280.3 [CarbohydrateContent] 26.3 [FiberContent] 0.8 [SugarContent] 17.6 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] 6 Cakelets/Muffins [RecipeInstructions] ["Preheat oven to 350°F. Line 6 cups in a muffin pan with paper baking cups or use freestanding baking cups.", "In a small bowl, whisk together first 5 ingredients. In a measuring cup, whisk together oil, milk, egg, zest, juice and almond extract. Add to dry ingredients; stir just until combined. Divide batter evenly between cups. Top evenly with almonds; dust lightly with sugar. Bake 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Serve warm or room temperature." ]
[Name] Cranberry White Chocolate Shortbread [AuthorId] 430334 [AuthorName] Debicakes [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2017-07-14T13:57:00Z [Description] Make and share this Cranberry White Chocolate Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2 3/4", "1", "1", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "butter", "dried cranberries", "white chocolate chips", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.7 [FatContent] 22.1 [SaturatedFatContent] 12.8 [CholesterolContent] 43.6 [SodiumContent] 274.7 [CarbohydrateContent] 34.7 [FiberContent] 0.8 [SugarContent] 19.0 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Combine cake mix and flour in mixer type mixing bowl. Add butter and mix well on medium. Add remaining ingredients and mix well. Roll out 1/2 inch thick and cut with round or square 3\" cutter. Bake at 350 or 12 minutes or until browned around the edges. Cool and store in a dry place for up to one week.
[Name] Fried Mormon Funeral Potatoes [AuthorId] 2000674139 [AuthorName] Curtis N Sarah [CookTime] PT5M [PrepTime] PT45M [TotalTime] PT50M [DatePublished] 2017-07-14T13:58:00Z [Description] Make and share this Fried Mormon Funeral Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/85/A4c6WcUIS3ezDExcefx8_IMG_6809.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/26/85/VVeEqTYgRTKjYpcKRtqg_IMG_6809.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1/2", "1 -2", "1", "1/4", "1 1/2", "1", "2", "2", "2", "2", "4", NA, NA, NA] [RecipeIngredientParts] ["bacon", "cream cheese", "onion", "jalapeno chile", "green onion", "sour cream", "frozen shredded hash browns", "cheddar cheese", "flour", "cornstarch", "kosher salt", "eggs", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 747.9 [FatContent] 50.6 [SaturatedFatContent] 22.6 [CholesterolContent] 199.9 [SodiumContent] 2174.6 [CarbohydrateContent] 51.8 [FiberContent] 3.2 [SugarContent] 6.3 [ProteinContent] 23.4 [RecipeServings] 4.0 [RecipeYield] 16 Potato Balls [RecipeInstructions] Whirl bacon, cream cheese, onion, jalapeños, green onion, and sour cream in a food processor, about 1 minute. Place in a large mixing bowl. Stir hash browns, cheddar, flour, cornstarch, salt, eggs, and 3 tablespoons ground cornflakes into bacon mixture. I added Flour and cornstarch accordingly to get the mixture to form into balls. Line a baking sheet with parchment paper. Scoop up a scant 1/4 cup of potato mixture and roll into a ball. Drop ball into a bowl filled with 3/4 cup cornflakes and roll to coat (mixture will firm up once coated]. Place on sheet and repeat with remaining mixture. Chill until ready to cook. Heat 2 inches oil in a medium pot until it registers 350° on a deep-fry thermometer. Fry potato balls, a few at a time, until golden, 5 minutes per batch. Drain on paper towels. Sprinkle with parsley and serve with ranch dressing.
[Name] Steak Platter [AuthorId] 2001622403 [AuthorName] tychudruid [CookTime] PT20M [PrepTime] PT4H30M [TotalTime] PT4H50M [DatePublished] 2017-07-14T13:59:00Z [Description] This consists of 3 types of steaks and 3 types of sauces for the steaks. Very simple idea and is designed for multiple people. Pls comment on what improvements that can be made to this dish, this is currently an idea which I am currently testing. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Steak", "Meat"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "3", "3", "3", "1", "1 1/8", "300", "4", "4", "3", "1", "4", "1", "230", "2", "1 1/2", "1", "1", "1", "1", "125", "120", NA] [RecipeIngredientParts] ["beef tenderloin steak", "yellow mustard", "mayonnaise", "Dijon mustard", "honey", "white vinegar", "paprika", "butter", "white wine vinegar", "shallots", "fresh tarragon", "lemon juice", "black peppercorns", "Worcestershire sauce", "brandy", "potato", "plain flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2985.4 [FatContent] 229.1 [SaturatedFatContent] 128.6 [CholesterolContent] 1111.0 [SodiumContent] 1813.5 [CarbohydrateContent] 131.6 [FiberContent] 9.0 [SugarContent] 29.2 [ProteinContent] 102.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the steaks with salt and pepper, then marinade the steaks in the pineapple juice for 2 to 4 hours in a refrigerator. For the honey mustard, combine the mayonnaise, dijon mustard, yellow mustard, honey, white wine vinegar and paprika. Whisk in a bowl until well combined, then add salt and pepper to until you think to sauce is seasoned enough. Keep this refrigerated. For the Bearnaise sauce, Melt the butter in a saucepan over a low heat, until foaming then remove pan from heat and let stand until white solids sink to the bottom of the pan, then sieve the butter to remove the solids. Add vinegar to an empty saucepan then add chopped shallots, chopped tarragon and salt, heat this over a medium heat until the liquid's volume has lowered below half of its original volume. Now strain the liquid and leave to cool. Beat 4 egg yolks with a teaspoon of water, now pour slowly into the cooled vinegar and add lemon juice. Pour the mixture into a suspended bowl over a saucepan of simmering water (don't let the bowl touch the water]. Constantly whisk until the sauce has thickened and the volume has increased. Remove bowl from heat and slowly poor the butter into the mix while still whisking it together until the mixture has thickened and becomes smooth. Season with tarragon leaves, salt and pepper to your liking. Serve immediately or leave in pan to be heated later. In a small saucepan, heat cream over medium low heat, being careful not to boil. Stir in peppercorns, Worcestershire sauce and brandy and simmer for 2 to 5 minutes. Serve immediately or leave in pan to then heat later. Peel potatoes and slice them into desired size, place into cold water. Heat oil to medium-high heat. Sift flour, garlic salt, onion salt, salt and paprika into a large separate bowl. Slowly add water to mixture so it can be drizzled from a spoon. Dip chips into batter and shake off excess batter, place into oil one at a time now fry until golden brown and drain on some kitchen paper. Take the steaks out of the fridge and marinade, while letting them reach room temperature. Now put a little bit of olive oil in your pan and season with salt and pepper and now let the pan reach a high temperature. Cook the steaks, personally i like my steaks rare so i'll be cooking them for about 1 1/2 minutes each side. Take out the honey mayonnaise and the other two sauces, now heat them all until they are warmed through, now serve on the side in small bowls.
[Name] Shrimp and Oyster Gumbo, Bourbon Street Style [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-07-14T16:28:00Z [Description] I recently returned from a visit to New Orleans, so I can say definitively that this tasted like the ones I had there. While there are different ways to prepare a gumbo, this one is all about the roux. NOTE: the file powder doesn't have any substitute, but this is still a very good gumbo without it. The fried shrimp on top of the gumbo is cornmeal-battered, and is not part of this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/AyZ5x8GFSlS78fBd8o9m_IMG_0817.JPG" [RecipeCategory] Cajun [Keywords] ["< 4 Hours", "Oysters"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "4", "5", "2", "1", "1", "1", "32", "1/2", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["canola oil", "all-purpose flour", "celery", "bell pepper", "shallot", "tomatoes", "garlic cloves", "chili peppers", "corn", "raw shrimp", "andouille sausage", "fresh thyme", "fresh oregano", "file powder", "kosher salt", "pepper", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.1 [FatContent] 32.4 [SaturatedFatContent] 7.0 [CholesterolContent] 132.3 [SodiumContent] 2001.1 [CarbohydrateContent] 29.9 [FiberContent] 2.6 [SugarContent] 4.7 [ProteinContent] 27.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, add the oil. When the pan is hot, stir in flour using a hard plastic spatula to begin preparation of the roux. While preparing the roux, heat a pot of water with a teaspoon of sugar in it until it boils. Add corn and heat until bubbling again, then reduce heat to a simmer. Cover and cook for 8 minutes. Remove corn from water. When cool, cut kernels off the cob and set aside. Also while preparing the roux, heat seafood stock on low heat with shrimp shells and tails and any liquids that were retained from the oysters. Stir occasionally. Remove from heat when the roux is ready. Strain the shells and any other particles from the stock and set aside. Continue stirring and turning over the roux until the color resembles chocolate, about 30 minutes. Add the shallots, celery, and bell peppers, cooking for 5 minutes, stirring into the roux to ensure that every part is coated. Season with salt and pepper. Scrape the bottom of the pan and move the vegetables around so all of them have an equal amount of time on the bottom of the pot. Add the tomatoes, garlic, and chili peppers and cook for about 5 minutes, scraping and stirring as in the previous step. Stir in the stock, corn kernels, bay leaves, oregano, thyme, and Old Bay. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, and continue cooking for 15 minutes. While the stock is cooking, break the sausage into small pieces and cook in a separate pan until browned. Remove from pan and place on paper towel, but leave the rendered fat in the pan. Using the pan with the rendered fat, cook shrimp and oysters together with file powder on medium heat until cooked through, flipping over after a few minutes. Fold the shrimp, oysters, and sausage into the pot, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard. To assemble, ladle the gumbo into a bowl with rice.
[Name] Red Snapper With Acorn Squash, Savoy Cabbage and Creamy Sauce [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H45M [PrepTime] PT0S [TotalTime] PT1H45M [DatePublished] 2017-07-14T18:42:00Z [Description] Make and share this Red Snapper With Acorn Squash, Savoy Cabbage and Creamy 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/LX8Kog0URJeKcFeHWtlt_CCETS304H_132787_376253.JPG" [RecipeCategory] Sauces [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "1/2", "1/2", "12", "6", "3", "2 1/2", NA, "1", "2", "1", NA, "2 1/2", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "kosher salt", "garlic powder", "unsalted butter", "fresh sage leaves", "garlic cloves", "acorn squash", "extra virgin olive oil", "red snapper fillets", "unsalted butter", "acorn squash", "savoy cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4366.2 [FatContent] 344.2 [SaturatedFatContent] 137.0 [CholesterolContent] 577.9 [SodiumContent] 5085.9 [CarbohydrateContent] 194.1 [FiberContent] 35.9 [SugarContent] 20.4 [ProteinContent] 175.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the spiced pumpkin seeds: Preheat the oven to 350 degrees F. Toss the pumpkin seeds with the oil and spread on a baking sheet. Bake 15 to 20 minutes, turning the seeds halfway through the cooking time. Remove the seeds from the oven and toss with the salt, garlic powder and paprika. Cool and store in an airtight container. For the squash sauce: Heat 8 tablespoons of the butter in a heavy-bottomed pan over medium heat. When the foaming subsides, add the sage leaves and garlic. Cook until the sage is crisp, the garlic is lightly colored and the butter has a light-brown color and nutty aroma. Add the squash and toss to coat in the butter. Season with salt and pepper. Pour in enough broth to barely cover the squash and bring to a simmer. Cover the pan and cook until the squash is soft enough to crush with a fork, 10 to 15 minutes. Working in batches if necessary, transfer the mixture to a blender and blend until smooth with the remaining 4 tablespoons butter. Season with salt and pepper and strain the sauce through a fine-mesh sieve. For the fish and vegetables: Heat 1 tablespoon of the oil in a skillet. Season the flesh side of the snapper with salt and pepper. Once oil is hot, add the fish skin side down to the skillet and cook until the skin is golden and crisp, about 5 minutes. Turn the fish over and finish cooking on the other side. Cover and keep warm. In another skillet, heat the remaining 1 tablespoon oil. Add 2 tablespoons of the butter; once the foaming has subsided, add the squash and cabbage and cook until tender and heated through. Season with salt and pepper. Reheat 3 ounces of the squash sauce; when very hot, remove from the heat and swirl in the remaining 1/2 tablespoon butter. Place the sauce in the bottom of a bowl, add the squash and cabbage and top with the fish. Combine the pea shoots, 1 teaspoon of the spiced pumpkin seeds and a drizzle of pumpkin seed oil in a bowl and use it to garnish the dish.
[Name] Crispy Ham Ribs With Sorghum Mustard Glaze [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT102H15M [PrepTime] PT0S [TotalTime] PT102H15M [DatePublished] 2017-07-14T18:49:00Z [Description] Make and share this Crispy Ham Ribs With Sorghum Mustard Glaze recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/8oAcVWYHQoSqSPT5RNyR_CCETS304H_132787_376263.JPG" [RecipeCategory] Pork [Keywords] ["Meat", "Deep Fried"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1 1/2", "2", "3/4", "1/2", "1", "1 1/2", "1/2", "3", "2"] [RecipeIngredientParts] ["water", "brown sugar", "kosher salt", "salt", "sorghum", "Dijon mustard", "yellow mustard seeds", "fish sauce", "ground black pepper", "canola oil", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3812.4 [FatContent] 318.3 [SaturatedFatContent] 61.1 [CholesterolContent] 518.8 [SodiumContent] 47709.5 [CarbohydrateContent] 137.2 [FiberContent] 3.6 [SugarContent] 107.2 [ProteinContent] 106.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the ribs: Combine the water, brown sugar, kosher salt and pink salt in a large container. Stir until the sugar and salts are dissolved; let the mixture cool. Place the ribs in the brine and place a weight like a plate on top of the ribs to keep them submerged in the brine. Cover and refrigerate 4 to 5 days. Remove the ribs from the brine and place in a smoker at 225 degrees F until almost tender, 5 to 6 hours. Refrigerate the ribs until cooled. Once cooled, cut between the bones to make single ribs. For the sorghum mustard glaze: Combine the sorghum, Dijon, mustard seeds, fish sauce and pepper in a saucepan and simmer, uncovered, for 20 minutes. To serve: Heat the oil to 350 degrees F in a deep fryer. Submerge the ribs in the oil and let them fry until crispy and hot, 4 to 5 minutes. In a large bowl, toss the ribs with the sorghum mustard glaze and transfer them to a platter. Garnish with green onions.
[Name] Chocolate Caliente [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-14T18:52:00Z [Description] Make and share this Chocolate Caliente recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2"] [RecipeIngredientParts] "water" [AggregatedRating] nan [ReviewCount] nan [Calories] 181.2 [FatContent] 6.6 [SaturatedFatContent] 3.7 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 32.9 [FiberContent] 1.7 [SugarContent] 29.5 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine milk or water and chocolate in a saucepan and place over medium heat. Bring to a boil. Stir continuously to completely dissolve the chocolate. Once all the chocolate has dissolved, remove from the heat. Using a hand-held blender, blend liquid until it is foamy, about 2 minutes. Serve hot.
[Name] Chapulines [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-14T19:05:00Z [Description] Make and share this Chapulines 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/HVhV7d4RNOuQiBlmdn3g_CCETS304H_132787_376269.JPG" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Mexican", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "3", "6", "1/2", "1/4", "2", "4", "2", "1", "1/2", NA, "12", "1/2", "3", "3", "2", "1", "1", "1/2", "1/2", "1", "3"] [RecipeIngredientParts] ["garlic clove", "olive oil", "chipotle peppers", "fresh cilantro", "purple onion", "avocados", "roma tomatoes", "lime, juice of", "olive oil", "onion", "garlic cloves", "bell peppers", "chipotle peppers", "salt", "olive oil", "fresh cilantro", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4301.6 [FatContent] 371.2 [SaturatedFatContent] 53.8 [CholesterolContent] 0.0 [SodiumContent] 1200.6 [CarbohydrateContent] 246.8 [FiberContent] 83.0 [SugarContent] 51.3 [ProteinContent] 45.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the mojo de ajo: Pulse the garlic in food processor until it is finely chopped but not pureed. In a heavy-bottomed, non-aluminum saucepan, combine the oil and garlic. Simmer until the garlic is golden brown, 20 to 30 minutes (do not let it burn]. Remove from the heat and add the chipotle strips. For the guacamole: Juice the tomatillos, cilantro, onion and serrano pepper; save the pulp and discard the juice. In a medium bowl, mix together the pulp, avocados, tomatoes, lime juice and olive oil; stir well. Season with salt and pepper. For the tomatillo-chipotle salsa: Blend all ingredients until smooth. Makes about 2 cups. To assemble: Heat a skillet and add the oil. Once hot, add the grasshoppers, onion, cilantro and 1/2 ounce of the mojo de ajo. Sauté until thoroughly heated, 10 to 15 minutes, being careful not to burn the mixture. Transfer it to a small bowl and serve with the tortillas, 4 ounces of the guacamole and 3 ounces of the tomatillo-chipotle salsa.
[Name] Chickpea Chilla [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT8H25M [PrepTime] PT0S [TotalTime] PT8H25M [DatePublished] 2017-07-14T19:12:00Z [Description] Make and share this Chickpea Chilla 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/NbsFf6cJQbCFOVJavINW_CCETS304H_132787_376239.JPG" [RecipeCategory] Beans [Keywords] ["Indian", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", NA, "1/2 - 1", "1", "1", "2"] [RecipeIngredientParts] ["chickpea flour", "plain yogurt", "fresh ginger", "ground turmeric", "ground black pepper", "salt", "water", "beet", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1069.2 [FatContent] 29.4 [SaturatedFatContent] 9.7 [CholesterolContent] 47.8 [SodiumContent] 423.3 [CarbohydrateContent] 144.4 [FiberContent] 24.4 [SugarContent] 50.8 [ProteinContent] 57.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Whisk the chickpea flour, yogurt, ginger, turmeric, pepper and salt together. Whisk in water until the mixture is thick but pourable, like pancake batter. Set the mixture aside for a few hours or overnight at room temperature until it ferments (the batter will rise and there will be bubbles on top].", "Heat a seasoned skillet over medium heat and add the oil. Pour about 1/2 cup of the batter into the skillet and spread it with the back of a ladle into an even circle. (Save the remaining batter for another use.] Cook until the edges are golden; flip the chilla gently and cook until the other side is browned. Stuff with the carrots and beets and eggs if using." ]
[Name] Nopales Cactus Tacos [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H50M [PrepTime] PT0S [TotalTime] PT2H50M [DatePublished] 2017-07-14T19:18:00Z [Description] Make and share this Nopales Cactus Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/3lZEhTQZToStETXezpyb_CCETS305H_132856_376764.JPG" [RecipeCategory] Sauces [Keywords] ["Cheese", "Peppers", "Vegetable", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "1", NA, "1", "1", "3 -4", "2 1/2", "1", "1/4", "2", "2", "1", "2", "2 1/2", "1", "1", "2", "1 1/2", NA, "1/4", "2", "1", "2", "2", "1", "1", "5", NA, "3", "2", "1"] [RecipeIngredientParts] ["nopales", "garlic clove", "olive oil", "salt", "dry ancho chili", "olive oil", "salt", "fresh tomatoes", "serrano chili", "canola oil", "garlic cloves", "dried ancho chiles", "extra virgin olive oil", "sherry wine vinegar", "fresh cilantro", "fresh lime juice", "dried Mexican oregano", "avocados", "limes, juice of", "orange, juice of", "fresh cilantro", "salt", "corn tortillas", "queso fresco", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3831.4 [FatContent] 334.5 [SaturatedFatContent] 44.9 [CholesterolContent] 0.0 [SodiumContent] 977.8 [CarbohydrateContent] 216.4 [FiberContent] 71.0 [SugarContent] 49.4 [ProteinContent] 42.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Special equipment: thin gloves. For the nopales cactus: Prepare a grill for medium heat. Wearing thin gloves, use a sharp paring knife, held at a 45-degree angle to the paddles, to carefully remove the spines. Make 3 to 5 slits in the skin of the cactus and rub all over with the garlic clove, then the oil. Sprinkle with some salt. Lightly oil the grill grates. Grill the nopales cactus until lightly charred, and the pad becomes tender, flipping once, 10 to 15 minutes total. Set aside to cool, then cut into 1/4-inch strips. For the ancho chile puree: Place a dry, nonstick pan over medium heat and lightly toast the chile, turning occasionally,10 minutes. Turn the heat off and step back from the pan to add 3 tablespoons of water, being careful not to let the steam burn you. Cover and let the chile soak 15 minutes. Transfer the chile with its water to a blender with a pinch of salt and puree until smooth, adding more water if needed. Combine 3 tablespoons of the resulting paste with the olive oil and the remaining 2 to 3 pinches of salt, or more to taste. (Save the rest of the paste for another use.]. For the roasted tomato salsa: Combine the tomatoes, quartered Serranos and onions in a large bowl. Toss with the canola oil. Spread the tomatoes, onions, quartered Serranos, 1 clove garlic and bay leaf in a baking pan. Place under the broiler and char until nicely colored, stirring occasionally, 5 to 8 minutes. Meanwhile, place the dried ancho chiles in a container of water and allow to hydrate, 20 minutes. Sprinkle the broiled vegetables evenly with the paprika, then toss to coat and return to the broiler, about 1 minute. Watch carefully and do not allow the paprika to burn. Remove from the broiler. Stir in the chopped Serranos, ancho chiles (discard the water], chile flakes and olive oil. Allow to marinate in the pan at room temperature, tossing occasionally, 30 minutes. Remove and discard the bay leaf. Chop the tomatoes and stir them together with the other vegetables in a bowl, tearing off and adding small amounts of toasted bread as needed to thicken. Add the vinegar and salt and pepper to taste. Mince the remaining clove garlic. Stir into the salsa along with the cilantro, lime juice and Mexican oregano. Stir in additional salt to taste. For the avocado crema: Combine the avocado flesh, lime juice, orange juice, lemon juice, cilantro and salt to taste in a food processor, and pulse until pureed. Pass through a fine-mesh strainer and adjust seasoning to taste. For the tacos: Place the tortillas on a serving plate. Spread with the ancho chile puree using the back of a spoon. Arrange a thin layer of nopales cactus strips over the ancho chile puree. Add a layer of shredded lettuce and spoon some roasted tomato salsa over the top. Drizzle with some avocado crema, and sprinkle with the cheese. Serve immediately.
[Name] Sasquatch Burger [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-07-14T19:27:00Z [Description] Make and share this Sasquatch Burger 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/jSCAof0ESsO7tkELl4o7_CCETS305H_132856_376783.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "1", NA, "10", "1", "1", "1/2", "1/2", NA, "4", "6", "6", "6", "1", "6", "1", "1", "1", "4", "1", NA, NA] [RecipeIngredientParts] ["olive oil", "mushroom", "fresh lemon juice", "red wine", "unsalted butter", "garlic clove", "ground beef", "red wine", "Worcestershire sauce", "garlic powder", "sriracha sauce", "American cheese", "cheddar cheese", "swiss cheese", "butter", "bacon", "mayonnaise", "yellow mustard", "tomatoes", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3396.2 [FatContent] 244.0 [SaturatedFatContent] 121.8 [CholesterolContent] 672.0 [SodiumContent] 3755.6 [CarbohydrateContent] 115.4 [FiberContent] 12.0 [SugarContent] 26.7 [ProteinContent] 189.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["For the minced mushrooms:", "Heat a 12-inch heavy-bottomed pan over high heat until very hot. Add the oil and then the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the lemon juice and wine and cook, 2 to 3 minutes. Stir in the butter and garlic and cook, stirring, until the butter is absorbed. Cool, then chill completely. Mince the mixture finely and store in an airtight container until ready to use.", "For the burger:", "Combine the beef, wine, Worcestershire sauce, garlic powder, Sriracha, salt and pepper to taste and 1 teaspoon minced mushrooms in a medium bowl and mix well. (Save the rest of the mushrooms for another use.] Form into one thick patty.", "Lay 2 pieces of Texas toast on a work surface. Arrange 2 slices of American cheese on each of the 2 pieces (using a total of 4 slices], then layer 2 slices of Cheddar over each (using a total of 4 slices] and 2 slices of Swiss cheese over each (using a total of 4 slices]. Top each with the remaining 2 pieces of Texas toast, and butter the outside of each sandwich.", "Heat a large griddle over high heat. Cook the patty to desired doneness (about 4 minutes per side for medium-rare] and grill the cheese sandwiches until golden brown, about 3 minutes on each side. Lay bacon flat on the griddle and cook, 5 to 7 minutes. Flip and cook an additional 3 to 5 minutes, then reserve on paper towels to drain. Slather 1 side of the hot grilled cheese sandwiches with mayonnaise and mustard. Add the remaining 2 slices of American cheese, 2 slices of Cheddar, and 2 slices of Swiss cheese to the patty, and place the patty on one of the grilled cheese sandwiches. Top with the bacon, tomato, lettuce and onion. Top with the second grilled cheese. Serve hot with a pickle spear and chips." ]
[Name] Goat Sombe [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-07-14T19:32:00Z [Description] Make and share this Goat Sombe 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/bpmKLAAqQaq4QZWR5LJH_CCETS305H_132856_376772.JPG" [RecipeCategory] Stew [Keywords] ["Meat", "Peanut Butter", "African", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "8", "4"] [RecipeIngredientParts] ["cassava", "beef", "onions", "salt", "creamy peanut butter", "palm oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1764.9 [FatContent] 140.7 [SaturatedFatContent] 54.1 [CholesterolContent] 112.4 [SodiumContent] 929.1 [CarbohydrateContent] 103.6 [FiberContent] 8.7 [SugarContent] 11.9 [ProteinContent] 28.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the cassava leaves with 3 quarts of water in a large pot and bring to a boil. Cook until the leaves are soft, 1 1/2 hours. Meanwhile, combine the meat, onions and salt in a separate pot and simmer until soft, about 45 minutes. Combine the cassava with the meat mixture and stir in the peanut butter and palm oil. Taste and adjust the seasoning as desired. Serve hot.
[Name] Taro Root Snow Cream [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-14T19:36:00Z [Description] Make and share this Taro Root Snow Cream recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/79fr7xtTS7epQBfSZIO2_CCETS306H_132963_377280.JPG" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Yam/Sweet Potato", "Potato", "Vegetable", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "12", "1"] [RecipeIngredientParts] ["milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.0 [FatContent] 13.5 [SaturatedFatContent] 8.4 [CholesterolContent] 51.2 [SodiumContent] 184.5 [CarbohydrateContent] 58.8 [FiberContent] 2.4 [SugarContent] 25.2 [ProteinContent] 12.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Bring two pots of water to a boil.", "Skin the yams and taro, then place each in separate pots of boiling water and cook until soft, 20 to 25 minutes.", "When cooked, drain the water and combine the vegetables. Slowly add the milk to the mixture and blend until pureed. Add the sugar and continue to blend.", "When thoroughly blended, place in freezer-safe container and freeze. Scrape the frozen mixture into cups to serve.", "Disclaimer:", "When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth." ]
[Name] Barbecue Pork Chops [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-07-14T22:15:00Z [Description] Make and share this Barbecue Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["4 -6", NA, NA, "1", "1", "1/4 - 1/2", NA, "1/4 - 1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["kosher salt", "cracked black pepper", "tomato sauce", "Worcestershire sauce", "brown sugar", "garlic powder", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.2 [FatContent] 18.1 [SaturatedFatContent] 6.0 [CholesterolContent] 137.3 [SodiumContent] 415.1 [CarbohydrateContent] 19.7 [FiberContent] 1.6 [SugarContent] 16.3 [ProteinContent] 42.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season the chops generously with salt and pepper; brown in hot oil if desired. In a medium sized bowl, whisk together the tomato sauce, Coke, peach butter (substitute jam or preserves if you like], Worcestershire sauce, Cajun seasoning, brown sugar and garlic powder. Taste and adjust seasonings to your liking; set aside. Dip each chop into the sauce and place into slow cooker. Top with chopped onion, pour the rest of the sauce on top, cover and cook on low for about 4 to 6 hours or until chops are tender and cooked through. Serve chops with sauce.
[Name] Kisir [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-07-15T00:30:00Z [Description] Make and share this Kisir recipe from Food.com. [Images] character(0) [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5 1/2", "2", NA, "1/2", "2", "3", "2 -3", NA, "1"] [RecipeIngredientParts] ["bulgur", "beets", "olive oil", "green onions", "parsley sprigs", "fresh thyme sprigs", "red pepper flakes", "pomegranate molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 27.7 [CarbohydrateContent] 33.0 [FiberContent] 7.9 [SugarContent] 2.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To cook beetroot, wrap them in foil and roast in a preheated oven at 400°F for 1–1½ hours. Peel once they are cool enough to handle.", "Bring 1 1/4 cups water to the boil in a saucepan, and add the bulgur. Cover and cook over low heat for about 10 minutes, then set aside.", "Purée one of the beets in a blender or food processor with a little olive oil and the balsamic vinegar. Dice the other beet, and add the diced beet and the purée to the bulgur. Next, add the spring onion, parsley, thyme, a pinch of chilli flakes and a good pinch of salt. Stir through, then add the pomegranate molasses and a little more olive oil. Stir through again, and serve cold." ]
[Name] Gulf Crab With Avocado and Citrus Compote [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-07-15T17:19:00Z [Description] Make and share this Gulf Crab With Avocado and Citrus Compote 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/siIztobNQ5eZ3uw83EmD_CCETS307H_133064_377681.JPG" [RecipeCategory] Crab [Keywords] ["Citrus", "Avocado", "Fruit", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "2", NA, "1", "1", "1"] [RecipeIngredientParts] ["grapefruit", "orange", "honey", "chives", "olive oil", "avocado", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.4 [FatContent] 7.0 [SaturatedFatContent] 1.0 [CholesterolContent] 31.7 [SodiumContent] 634.5 [CarbohydrateContent] 15.3 [FiberContent] 3.1 [SugarContent] 8.3 [ProteinContent] 15.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place the grapefruit and orange sections and all their juice in a small saucepan. Add the honey and cook over low heat, stirring frequently, until most of the liquid has evaporated, about 10 minutes. Transfer to a container and refrigerate until chilled. Place the crabmeat, chives and oil in a medium bowl and toss gently. Season with salt and pepper and refrigerate until chilled. Cut the avocado in half lengthwise and remove the seed. Scoop the entire halves of the avocado flesh from the shells in one piece and place on a cutting board, cut sides down. Squeeze 1/2 of the lemon over the piece. Cut the avocado lengthwise into 1/4-inch-thick slices. Have 6 chilled salad plates ready. Place 3 slices of avocado in the center of each. Place equal portions of chilled citrus mixture on top of the avocado, along with any liquid that has accumulated. Top with crab mixture and garnish with greens. Sprinkle with a little of the juice from the remaining lemon half and serve immediately.
[Name] Farm Egg and Kale Tartines [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-07-15T17:26:00Z [Description] Make and share this Farm Egg and Kale Tartines 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/xhee5otbRNGFT5N3O8um_CCETS307H_133064_377684%20(1).JPG" [RecipeCategory] Salad Dressings [Keywords] ["Greens", "Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["9", "1", "1", "1", "1", "1", "3", NA, "2", "1/2", "1/4", "2", "1", "1", NA, "1/2", NA, "2", "2"] [RecipeIngredientParts] ["eggs", "shallot", "fresh chervil", "fresh chives", "aioli", "shallots", "carrot", "cider vinegar", "fresh thyme", "olive oil", "kale", "radishes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 791.0 [FatContent] 66.2 [SaturatedFatContent] 11.2 [CholesterolContent] 418.5 [SodiumContent] 491.8 [CarbohydrateContent] 30.4 [FiberContent] 2.9 [SugarContent] 2.5 [ProteinContent] 20.9 [RecipeServings] nan [RecipeYield] 4 tartines [RecipeInstructions] For the egg salad: Bring a pot of water to a simmer and gently place the eggs into the pot. Cook the eggs for 7 1/2 minutes. Immediately use a slotted spoon to transfer the eggs to a container of ice water to stop them from cooking any further. When completely cooled, peel the eggs and coarsely chop them. Place in a large bowl and add the shallot, chervil, chives, mustard, lemon juice and aioli. Toss to combine. Add salt and pepper to taste. Refrigerate until ready to serve. For the carrot-cider vinaigrette: In a large bowl, combine the shallots, carrot, vinegar, mustard and thyme. Allow the ingredients to stand for about 10 minutes. Slowly whisk in the oil. Add salt and pepper to taste. To serve: Toss the kale with some of the vinaigrette. Season with salt and pepper if needed. Toast the bread over a medium-hot grill. Spread a generous layer of the egg salad over the toast, then top it with some of the kale slaw. Cut into four pieces and garnish with the radishes.
[Name] Baked Grits With Parmesan Sauce, Mushrooms and Ham [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-07-15T17:32:00Z [Description] Make and share this Baked Grits With Parmesan Sauce, Mushrooms and Ham recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/at6I8sh2QreJdbFqeQ5A_1490382694592.jpeg" [RecipeCategory] Ham [Keywords] ["Pork", "Grains", "Vegetable", "Meat", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/4", NA, "1", "1/2", "1/4", "2", "1", "1", "1 -2", "1", "8", "2", NA, NA, NA, "1", "2", "1/2", "1", NA] [RecipeIngredientParts] ["water", "kosher salt", "grits", "unsalted butter", "parmigiano-reggiano cheese", "fresh ground white pepper", "egg", "white wine", "sherry wine vinegar", "shallots", "bay leaf", "country ham", "heavy cream", "unsalted butter", "parmigiano-reggiano cheese", "fresh lemon juice", "fresh ground white pepper", "olive oil", "prosciutto", "shallot", "thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.0 [FatContent] 19.4 [SaturatedFatContent] 10.9 [CholesterolContent] 68.7 [SodiumContent] 417.2 [CarbohydrateContent] 17.6 [FiberContent] 1.0 [SugarContent] 0.5 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the grits: In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, slowly add the grits in a slow, steady stream. Continue to cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and stir in the butter and Parmigiano. Stir in white pepper to taste. Stir in the egg. Meanwhile, preheat the oven to 375 degrees F. Butter eight to ten 4- to 6-ounce ramekins. Divide the grits among the buttered ramekins and place the ramekins in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the ramekins. Cover the pan with foil and bake for 15 minutes. Remove the foil and bake until the tops are crusty and begin to brown, about 20 minutes longer. For the Parmesan sauce: In a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper and diced ham and bring to a boil. Adjust the heat and simmer until only 1 tablespoon of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding a new piece as the previous one is incorporated. Strain the sauce into a saucepan. Add the Parmigiano. Season the sauce with lemon juice, hot pepper sauce and salt and pepper to taste. Keep warm. For the mushrooms and ham: Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes. To serve, unmold the grits onto plates and turn browned side up. Ladle a little Parmesan sauce around the grits and top with the ham and mushrooms. Garnish with thyme leaves.
[Name] Kaiserschmarrn [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2017-07-15T17:37:00Z [Description] Make and share this Kaiserschmarrn recipe from Food.com. [Images] character(0) [RecipeCategory] Austrian [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "5", "1/4", "1/2", NA, "1", "2", "1", "1/4"] [RecipeIngredientParts] ["raisins", "rum", "eggs", "white sugar", "vanilla extract", "salt", "all-purpose flour", "butter", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.4 [FatContent] 16.9 [SaturatedFatContent] 8.6 [CholesterolContent] 261.5 [SodiumContent] 193.1 [CarbohydrateContent] 54.5 [FiberContent] 1.2 [SugarContent] 28.6 [ProteinContent] 13.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine raisins with rum and let soak 30 minutes, then drain. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.", "In a large skillet, melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners’ sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners’ sugar and serve with fruit preserves." ]
[Name] Smokehouse Jambalaya [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-07-15T17:37:00Z [Description] Make and share this Smokehouse Jambalaya 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/lYle5yPoQIymTHksOwam_CCETS308H_133355_379464.JPG" [RecipeCategory] Rice [Keywords] ["Vegetable", "Meat", "Creole", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "8", "12", "1", "1/2", "1/2", "2", "1", "1", "11"] [RecipeIngredientParts] ["butter", "celery", "onions", "bell peppers", "beef broth", "Worcestershire sauce", "tomatoes and green chilies", "wild rice", "diced tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2197.5 [FatContent] 98.4 [SaturatedFatContent] 60.0 [CholesterolContent] 244.0 [SodiumContent] 6707.1 [CarbohydrateContent] 287.6 [FiberContent] 32.1 [SugarContent] 41.6 [ProteinContent] 60.8 [RecipeServings] nan [RecipeYield] 4 gallons [RecipeInstructions] Preheat the oven to 275 degrees F. In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours.
[Name] Chocolate Kugelhopf [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT2H [PrepTime] PT3H [TotalTime] PT5H [DatePublished] 2017-07-15T17:49:00Z [Description] Make and share this Chocolate Kugelhopf recipe from Food.com. [Images] character(0) [RecipeCategory] Austrian [Keywords] "European" [RecipeIngredientQuantities] ["1", "3/4", "1/2", "1", "1/2", "4 1/2", "2 1/4", "3", "1/3", "1", "6", "3", NA] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "salt", "all-purpose flour", "active dry yeast", "brown sugar", "golden raisin", "bittersweet chocolate", "butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.4 [FatContent] 16.8 [SaturatedFatContent] 10.0 [CholesterolContent] 86.3 [SodiumContent] 239.0 [CarbohydrateContent] 61.3 [FiberContent] 1.9 [SugarContent] 22.7 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the dough, bring milk almost to a boil in a saucepan. Remove from heat and stir in butter, granulated sugar, vanilla, and salt. Transfer to a large bowl and let cool until lukewarm, 3 to 5 minutes. Add 1½ cups flour and the yeast, and beat with a mixer on low speed. Beat in eggs and egg yolk, 1 at a time. Beat in remaining 3 cups flour, ½ cup at a time. Transfer dough (it will be sticky] to a lightly floured surface and knead until smooth, about 5 minutes. Place in a buttered bowl and turn to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough, knead a few times, and let rest 10 minutes. Roll out into a 14-by-22-inch rectangle on a lightly floured surface. For the filling, mix together brown sugar, raisins, and chocolate. Brush butter on dough and sprinkle filling on top, leaving a 1-inch border. Starting from a long side, roll up dough; cut crosswise into 12 slices. Place 6 slices flush against the side of a buttered 10-inch tube pan. Place remaining 6 slices, cut sides together, around tube of pan. Cover and let rise until doubled, about 1 hour and 30 minutes. Preheat oven to 350 degrees. Bake cake until golden and a toothpick inserted into the center of cake comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Un-mold and let cool completely on rack, about 1 hour. Dust with confectioners’ sugar before serving.
[Name] Bratwurst [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-07-15T18:03:00Z [Description] Homemade sausage. I make patties but can be made into links by stuffing into hog casings. Best if sits overnight before cooking or freezing. [Images] character(0) [RecipeCategory] Austrian [Keywords] ["European", "Very Low Carbs", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["7", "3", "2", "1", "2", "2", "2", "1 3/4"] [RecipeIngredientParts] ["ground pork", "salt", "fresh ground white pepper", "caraway seeds", "dried marjoram", "ground allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1037.7 [FatContent] 76.8 [SaturatedFatContent] 28.9 [CholesterolContent] 340.8 [SodiumContent] 1686.9 [CarbohydrateContent] 1.1 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 80.3 [RecipeServings] nan [RecipeYield] 10 pounds [RecipeInstructions] Combine all ingredients and mix well with your hands. Refrigerate overnight. Make into patties or stuff into hog casings for sausages and cook or freeze.

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