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[Name] Hummus Pie [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT29H40M [PrepTime] PT0S [TotalTime] PT29H40M [DatePublished] 2017-07-15T20:08:00Z [Description] Make and share this Hummus Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/itmUeZNZRIGIbh6ZQr3P_CCETS308H_133355_379436.JPG" [RecipeCategory] Beans [Keywords] ["Baking", "Oven"] [RecipeIngredientQuantities] [NA, "1/3", "9 1/2", "1 1/3", "1", "3 -4", "1/4", "1/4", "1", "1", "1", "2", "2", "12", "4", "3", "1/4", NA, "1", "2"] [RecipeIngredientParts] ["flour", "barley", "salt", "olive oil", "pecans", "fresh lemon juice", "olive oil", "kosher salt", "white pepper", "garlic cloves", "garbanzo beans", "za'atar spice mix", "olive oil", "olive oil", "ground sumac", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8406.9 [FatContent] 674.3 [SaturatedFatContent] 90.6 [CholesterolContent] 0.0 [SodiumContent] 19796.7 [CarbohydrateContent] 505.9 [FiberContent] 112.0 [SugarContent] 11.1 [ProteinContent] 144.4 [RecipeServings] nan [RecipeYield] 1 14-inch pizza [RecipeInstructions] Special equipment: Pizza screen. For the dough: Mix the wheat berry flour, barley and 30 3/4 ounces (870 grams] filtered water to make the soaker. Rest at room temperature for about 18 hours. Add the starter to the soaker, and mix in thoroughly, then rest the dough for 40 minutes. Add the salt and 1 1/3 ounce (40 grams] filtered water, and do a round of stretch and fold turns. Rest the dough at room temperature for 2 hours, doing stretch and fold turns every 30 minutes. Ball up the dough and refrigerate overnight. For the chile oil: Gently simmer the olive oil over medium-low to medium heat with both fresh and dried chiles (chef's choice!] until the flavor is developed fully, about 2 hours. Strain the oil before use. For the nuts: Heat a large pan over medium heat. Place the almonds and pecans in the pan and toast. Make sure to check on the nuts every few minutes by shaking them around to get all sides toasted evenly. Remove from the heat when the oils are released and before the nuts burn! For the hummus: Place the lemon juice, oil, tahini, 1/2 cup water, the salt, pepper and garlic in a food processor and buzz for about 2 minutes. Add the garbanzo beans and process for about 10 minutes for maximum creaminess! For the za'atar oil: Mix the za'atar with the olive oil until it is spreadable with a pastry brush. This is the base for the hummus pizza instead of a sauce. For the pizza: Bring the dough back to room temperature, 30 minutes to 1 hour. Roll the dough out to about 14 inches in diameter. Brush the dough with an even layer of the za'atar oil, not too much. Place a pizza screen on top of the dough so it does not puff up in the middle while cooking. Cook the pizza for 5 to 8 minutes. When done, remove the screen and spread a thin, even layer of hummus, about 8 ounces, over the pizza. Drizzle some olive oil in a zigzag, then turn the pizza and drizzle a zigzag of chile oil as well. Sprinkle with sumac, the toasted nuts and finish with the chopped mint. Cut and serve! Cook's Note: You can find za'atar in any Middle Eastern market.
[Name] Poo-Yie Fries (Cajun Poutine) [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT5H15M [PrepTime] PT0S [TotalTime] PT5H15M [DatePublished] 2017-07-15T20:19:00Z [Description] Poo-Yie is a common Cajun slang term used down here. It is usually used in a very expressive manner. For example, you settle down with an ice-cold beer and some boiled crawfish, and after you take your first bite you might hear yourself say, 'Poo-Yie, that's good!' The Poo-Yie Fry is our a twist on a poutine fry. Recipe courtesy Freetown Fries, Lafayette, LA [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/pJDAX1LTdeTMJlaKn7LD_CCETS309H_133368_379756.JPG" [RecipeCategory] Potato [Keywords] ["Vegetable", "Meat", "Deep Fried"] [RecipeIngredientQuantities] ["1", NA, "1/8", "2", "2", "1/2", "4", "1", "1 1/4", "2", "1", "1", "1", "1 1/2", "1/2", "1", NA, "3", "1"] [RecipeIngredientParts] ["rump roast", "cayenne", "olive oil", "garlic cloves", "yellow onion", "beef broth", "unsalted butter", "all-purpose flour", "ketchup", "fresh ground black pepper", "apple cider vinegar", "Worcestershire sauce", "sea salt", "onion powder", "idaho potato", "smoked mozzarella cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2913.5 [FatContent] 217.1 [SaturatedFatContent] 122.8 [CholesterolContent] 493.5 [SodiumContent] 7661.6 [CarbohydrateContent] 209.9 [FiberContent] 15.8 [SugarContent] 15.5 [ProteinContent] 40.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Special equipment: a French fry cutter; a deep-fryer. For the roast: Preheat the oven to 300 degrees F. Sprinkle the meat all over with salt, pepper and the cayenne. Heat the oil in a large Dutch oven and brown the roast on all sides, about 4 minutes per side. Remove the roast from the pan and add the garlic and onions. Place the roast on top, fat-side up. Add the beef broth and 4 cups water to the pan and cover. Place in the oven and roast until the beef is tender and registers an internal temperature of 130 to 135 degrees F, 3 to 4 hours. Transfer the roast to a cutting board and pour the broth into a bowl to reserve for the gravy. Slice the meat across the grain, then shred it with two forks. For the Poo-Yie gravy: Heat the butter in a large black cast-iron skillet or Dutch oven until fully melted and beginning to bubble. Add the flour and stir constantly until you get a nice, thick, dark brown color. Lower the heat and slowly add 7 cups of the reserved beef broth and whisk until smooth. Add the ketchup, pepper, vinegar, Worcestershire sauce, salt and onion powder and whisk over low heat. Add the shredded roast to the gravy and remove it from the heat. (If the gravy thickens, add a little more broth to thin it.]. For the Poo-Yie fries: Meanwhile, soak the fries in cold water for 45 minutes. Drain in a colander to remove excess moisture. Heat the oil to 300 degrees F in a deep-fryer. Place the fries in the fryer basket and fry, 4 1/2 minutes. Take out the fryer basket and let the fries cool to room temperature (shake the basket to prevent the fries from sticking together]; bring the oil to 350 degrees F. Drop the basket of fries back in the fryer and cook until golden, about 2 minutes. Drain well, shaking the basket. Put the fries in a bowl, pour the gravy over them and top with mozzarella and onions. Serve immediately. Reserve the remaining gravy for more Poo-Yie Fries.
[Name] Ramen With Soy-Braised Pork and Miso Broth [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT4H5M [PrepTime] PT0S [TotalTime] PT4H5M [DatePublished] 2017-07-15T20:24:00Z [Description] Make and share this Ramen With Soy-Braised Pork and Miso Broth 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/53/27/08/KAAHcUjWR1m3Z7LGawfy_CCETS309H_133368_379776%20(1).JPG" [RecipeCategory] Clear Soup [Keywords] ["Pork", "Meat"] [RecipeIngredientQuantities] ["1/4", "5", "1/2", "12", "4", "3", "6", "2", "2", "1", "1", "12", "2", "4", "2", "1", "1"] [RecipeIngredientParts] ["boneless pork ribs", "leeks", "garlic", "fresh ginger", "rice vinegar", "soy sauce", "sugar", "thick slab bacon", "miso", "bonito flakes", "udon noodles", "bean sprouts", "egg", "scallion top"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6343.9 [FatContent] 304.8 [SaturatedFatContent] 85.2 [CholesterolContent] 599.5 [SodiumContent] 51099.5 [CarbohydrateContent] 715.0 [FiberContent] 39.3 [SugarContent] 448.6 [ProteinContent] 215.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the pork rib: Preheat the oven to 350 degrees F. Heat the sesame oil in a braising pan over medium-high heat until smoking. Season the pork with blackening spice, then sear it, skin-side down. When the skin begins to crackle, flip the pork and add the leeks, garlic and ginger, and cook until the leek begins to wilt. Add the vinegar, soy sauce and sugar and stir to dissolve the sugar. Cover and bake until the meat is tender, 2 1/2 to 3 hours. Remove the meat from the braising pan and let cool. Slice into 1/2-inch slices. For the miso broth: Poach the bacon in 1 quart water for 30 minutes. Meanwhile, soak the kombu in 2 quarts of water. Combine the two liquids, then using a fine-mesh cone strainer, steep the miso paste and bonito flakes into the broth. Simmer very slowly for 1 hour, still with the strainer set into it (do not boil or the broth will become murky]. Remove the strainer and the kombu from the broth and keep the broth warm. For the ramen: Bring a large pot of water to a boil and add the noodles. Cook about 7 minutes, then strain and place in a wide serving bowl. Add enough miso broth to the bowl to cover the noodles. Dress with 3 slices pork rib, the sprouts, pickled egg and scallions.
[Name] Foie Gras PB and J [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-15T20:43:00Z [Description] Make and share this Foie Gras PB and J 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/53/27/09/4bbirOpBSluhQLG3fbxo_CCETS309H_133368_379747.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Strawberry", "Duck", "Poultry", "Berries", "Fruit", "Nuts", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", NA, "1", "1", "1", NA, "1", "1", "2", "2"] [RecipeIngredientParts] ["roasted cashews", "raw honey", "olive oil", "salt", "unsalted butter", "foie gras", "strawberry", "roasted cashews", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1362.6 [FatContent] 98.9 [SaturatedFatContent] 19.7 [CholesterolContent] 10.2 [SodiumContent] 1124.3 [CarbohydrateContent] 108.5 [FiberContent] 5.6 [SugarContent] 48.6 [ProteinContent] 26.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the honey-cashew butter: Combine the cashews, honey, oil and some salt in the bowl of a food processor and pulse until a thick paste forms. For the sandwich: Slice the bun open and place in a small frying pan with the butter over low heat until toasted and golden brown. Set aside. With a paring knife, score the foie gras in a diamond pattern and sprinkle with salt and pepper. Heat the frying pan on medium-high heat. Add the foie gras and sear until golden brown on both sides, about 20 minutes. Spread 1 teaspoon of the honey-cashew butter on the bottom bun and pepper jelly on the top bun. (Reserve the remaining honey-cashew butter for another use.] Place the foie gras on top of the honey-cashew butter and garnish with the strawberry slices, crushed cashews and chopped chives. Top with the jelly bun.
[Name] Wild Rice-Stuffed Quail With Fig Puree [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H40M [PrepTime] PT0S [TotalTime] PT1H40M [DatePublished] 2017-07-15T20:49:00Z [Description] Make and share this Wild Rice-Stuffed Quail With Fig Puree recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/547c4Ox7QKy3fnZ3hvp0_CCETS310H_133461_380531.JPG" [RecipeCategory] Quail [Keywords] ["Rice", "Wild Game", "Meat", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", NA, "6", NA, "1/2", "1/4", "1", "3", "1", "2", "1/2", "12", "3", "1/4"] [RecipeIngredientParts] ["wild rice", "kosher salt", "quail", "fresh ground black pepper", "yellow onion", "celery", "olive oil", "fresh parsley", "unsalted butter", "fresh thyme leave", "dried figs", "port wine", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.6 [FatContent] 24.5 [SaturatedFatContent] 7.2 [CholesterolContent] 93.0 [SodiumContent] 78.7 [CarbohydrateContent] 71.7 [FiberContent] 5.6 [SugarContent] 21.9 [ProteinContent] 30.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Special equipment: kitchen twine. For the quail: Fill a medium saucepan halfway with 1 part apple juice to 1 part water and bring to a boil. Add the wild rice and a pinch of salt and stir; bring to a simmer. Cook, uncovered, until tender, 30 to 45 minutes. Preheat the oven to 350 degrees F. Pat the quails dry. Rub with salt and pepper. Sautee the onions, celery and apples in olive oil until al-dente. Add the rice, parsley and a pinch of salt and pepper; mix and remove from heat. Let cool. Fill each quail with 1/3 cup of the stuffing, then tie the legs together to close the cavity. Rub the skin with the butter along with the thyme leaves and some salt and pepper. Transfer quails to a baking dish and bake until they are cooked through and the skin is golden, 12 to 15 minutes. For the fig puree: Meanwhile, in a medium saucepan, bring the figs to a simmer slowly in the port and vanilla until the figs are tender, about 5 minutes. Allow to cool. Transfer to a blender and blend until smooth. Serve the quail cut in half with a ramekin of fig puree.
[Name] Sticky Toffee Pudding [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT1H35M [PrepTime] PT0S [TotalTime] PT1H35M [DatePublished] 2017-07-15T20:52:00Z [Description] Make and share this Sticky Toffee Pudding recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/9QDIm2WdTuC1IjB1jSAL_CCETS310H_133461_380538.JPG" [RecipeCategory] Dessert [Keywords] ["Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["40", "4", "12", "25", "12", "36", "2", "2", "1", "1/2", "1", "22", "16", "16", "1 1/2", NA, NA] [RecipeIngredientParts] ["dates", "fresh ginger", "unsalted butter", "granulated sugar", "eggs", "all-purpose flour", "baking powder", "salt", "ground ginger", "cinnamon", "baking soda", "brown sugar", "unsalted butter", "heavy cream", "vanilla extract", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3395.5 [FatContent] 148.8 [SaturatedFatContent] 89.8 [CholesterolContent] 765.3 [SodiumContent] 1749.3 [CarbohydrateContent] 500.0 [FiberContent] 20.3 [SugarContent] 340.0 [ProteinContent] 38.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the sticky toffee pudding:", "Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.", "In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.", "Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.", "For the sticky toffee sauce:", "In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream." ]
[Name] Veal Chop With Cheddar Grits and Roasted Cauliflower [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H25M [PrepTime] PT0S [TotalTime] PT2H25M [DatePublished] 2017-07-15T20:58:00Z [Description] Make and share this Veal Chop With Cheddar Grits and Roasted 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/muUNhXiQ52mN9WSFtgnv_CCETS310H_133461_380555.JPG" [RecipeCategory] Veal [Keywords] ["Grains", "Cauliflower", "Vegetable", "Meat", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", NA, "1", "2", "2", "1", "2", "3", "1", NA, "1", "1", NA, "1", "1", "1", "1", "4", "5", "8", "1", "1", "30", "20", "10", "16", "6", "18", "4", "1", "1"] [RecipeIngredientParts] ["cauliflower", "olive oil", "thyme", "fresh ground white pepper", "unsalted butter", "garlic cloves", "shallots", "heavy cream", "grits", "cheddar cheese", "fresh ground white pepper", "shallot", "garlic clove", "fresh thyme", "unsalted butter", "mushrooms", "garlic clove", "shallot", "black peppercorns", "fresh thyme", "fresh parsley", "madeira wine", "unsalted butter", "sherry wine vinegar", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 10475.7 [FatContent] 660.5 [SaturatedFatContent] 263.1 [CholesterolContent] 2684.6 [SodiumContent] 3577.5 [CarbohydrateContent] 468.4 [FiberContent] 36.9 [SugarContent] 28.5 [ProteinContent] 543.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the roasted cauliflower: Preheat the oven to 375 degrees F. Break up the head of cauliflower into small pieces. Toss with the olive oil, thyme and salt and pepper to taste. Spread out in a roasting pan and roast until tender, about 12 minutes. For the cheddar grits: Melt the butter in a medium size saucepan over medium-high heat. Add the garlic, shallots, cream and stock and bring to a boil. Whisk in the grits and lower the heat to a simmer. Cook until thickened, whisking constantly, 25 minutes. Stir in the cheese and season to taste with salt and pepper. For the veal chop: Heat the oil in a saute pan. Sprinkle both side of the veal chop with salt and pepper. Once the oil is hot, place the veal chop into the pan and cook, undisturbed, until it has a golden caramelized crust, about 4 minutes. Flip and cook the other side, undisturbed, 4 more minutes. Add the shallots, garlic, thyme and butter and cook, basting the chop by spooning the butter over the top, until golden brown, about 20 minutes. Allow to rest 15 minutes before serving. For the veal jus: In a large pot, heat the oil over high heat until smoking hot. Sear the veal trimmings in the oil until well-caramelized, turning occasionally. Spoon off about 3/4 of the fat and add the mushrooms, garlic, shallots, peppercorns, thyme and parsley and cook, covered, over medium-low heat, until the mushrooms are cooked through and begin to brown, about 6 minutes. Add the red wine and reduce almost completely over high heat. Add the Madeira and reduce almost completely. Add a third of the veal stock and reduce almost completely. Add another third of veal stock and reduce by half. Add the remaining veal stock and simmer, 10 minutes more. Strain the jus into a clean pot and return to high heat; reduce until tasty. Add the butter, whisking, then the vinegar. Season with salt and pepper, then strain. Add the thyme to steep until ready to serve. For plating: Spoon the grits onto a plate and place the veal chop on top. Add the cauliflower around the side of the dish and ladle the jus around its perimeter. Serve immediately.
[Name] Pumpkin Bagels [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-07-15T21:03:00Z [Description] Make and share this Pumpkin Bagels recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Pumpkin", "Vegetable", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["5", "8", "2", "2", "2", "1", "1", "3", "1/2", "2", "2", NA, NA] [RecipeIngredientParts] ["bread flour", "brown sugar", "salt", "fast rising yeast", "cinnamon", "ground ginger", "ground nutmeg", "pumpkin puree", "milk", "molasses", "eggs", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.4 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 13.0 [SodiumContent] 750.2 [CarbohydrateContent] 68.4 [FiberContent] 2.9 [SugarContent] 8.5 [ProteinContent] 9.3 [RecipeServings] nan [RecipeYield] 30 bagels [RecipeInstructions] ["Special equipment: parchment paper.", "Preheat the oven to 475 degrees F. Dust a sheet tray with some flour.", "In the bowl of a stand mixer fitted with the dough hook, combine the flour, brown sugar, salt, yeast, cinnamon, ginger and nutmeg. In a separate bowl, mix together the pumpkin, milk, molasses and eggs.", "Add the pumpkin mixture to the dry ingredients and beat until just mixed. Add some water as necessary and mix until the dough forms a moist but not sticky ball.", "Cut the dough into 4-ounce pieces, shape into bagels and place on the floured sheet tray. Let the bagels rise until they are about 50 percent larger, and soft and fluffy, 45 minutes to an hour. (The time will depend on the temperature and humidity in your kitchen.].", "Meanwhile, bring a large pot of water to a boil, then reduce the heat to keep the pot at a simmer. Spray a sheet pan with nonstick cooking spray, top with parchment paper and spray with more spray. Gently place several bagels in the water and cook, allowing the water to return to a simmer, about 2 minutes.", "Remove the bagels from the pot with a slotted spoon or spider and drain momentarily. Place on the prepared sheet pan. Stir together some cinnamon and granulated sugar and sprinkle over the bagels. Bake until slightly browned on top and firm to the touch, 30 minutes. Let cool 10 to 15 minutes, then remove from the pan so that they do not stick to the paper." ]
[Name] Pan-Fried Rainbow Trout [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-15T21:06:00Z [Description] My most memorable meal to date was many years ago when our family was on a European vacation. We stopped at an inn on the Plansee in Austria (Tyrol). The rainbow trout was freshly caught from the lake (Plansee) the same day. It was simply fried whole and served with fried potatoes and a garden salad. We sat outside with an amazing view of the lake and the mountains. The air smelled so fresh and clear. This recipe is close, but I rarely get rainbow trout as fresh as we had that day. I don't serve it whole as the family doesn't like their food to stare back at them! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/14/qPuNkAPMSVGrMRxldvIR_PNTrout87.JPG" [RecipeCategory] German [Keywords] ["Austrian", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "4", "3", NA, NA, "2", "2"] [RecipeIngredientParts] ["flour", "butter", "lemon juice", "salt", "pepper", "parsley", "rainbow trout"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.8 [FatContent] 23.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 205.8 [CarbohydrateContent] 25.7 [FiberContent] 1.0 [SugarContent] 0.7 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Clean and pat dry the fish. Sprinkle the fish on the outside and in the cavity with the lemon juice, salt and pepper. Dredge in the flour.", "Melt the butter in a saute pan and saute on medium heat for 5 - 10 minutes per side, depending on the thickness of the fish. The flesh should be white and flake easily when done. Take care not to overcook.", "Remove the fish to a platter. Swirl the remaining butter in the pan (add more if there is not enough] and add the parsley. Swirl a bit more until the parsley is thoroughly coated in butter. Pour over the fish and serve." ]
[Name] Kasu Salmon Collars [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT8H25M [PrepTime] PT0S [TotalTime] PT8H25M [DatePublished] 2017-07-15T21:12:00Z [Description] Make and share this Kasu Salmon Collars 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/BYHOXjixTVelnGS8qHPz_CCETS311H_137014_395034.JPG" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1", "20", "1/4", NA, NA] [RecipeIngredientParts] ["sake", "sugar", "fine sea salt", "salmon", "sake"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.0 [FatContent] 13.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 1736.8 [CarbohydrateContent] 12.4 [FiberContent] 0.0 [SugarContent] 9.4 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For marinating the collars: Whisk the sake kasu, 1/4 cup of water, the sugar and salt together in a medium bowl until smooth. Place the salmon collars in an airtight container and coat them with the sake kasu marinade. Refrigerate the collars overnight or for up to 2 days. For grilling the collars: Heat a charcoal or gas grill to high heat. Remove the collars from the marinade and wipe dry. Use tongs and a folded paper towel to grease the grill grates with the vegetable oil. Lay the collars on the grill skin-side down and cook until the edges begin to caramelize and the flesh of the salmon becomes pale pink, about 1 1/2 minutes. Flip the collars over and cook on the second side until the flesh easily pulls away from the bone, about 1 1/2 minutes longer, then transfer the grilled collars to a platter. Rest the collars for 2 minutes before serving with your favorite pickled vegetables and some cold sake. Cook's Note: Sake kasu or simply kasu is the solid white matter that is left over after the rice mash is pressed and fermented during the sake making process. It is available through Artisan Sake Maker. Salmon collars are a natural byproduct of filleting salmon, meaning your local fishmonger or seafood counter is your best bet for finding them. Call ahead so the collars will be waiting for your arrival.
[Name] BC Spot Prawn Ceviche [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-15T21:23:00Z [Description] Make and share this BC Spot Prawn Ceviche recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/daaP19OOSEWu1jUYChdT_CCETS311H_137014_395029.JPG" [RecipeCategory] Lime [Keywords] ["Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 -4", "3", "1", "1", "3", "1", "1", "1/2", "1/2", "3", "1", NA, NA, "1"] [RecipeIngredientParts] ["olive oil", "chives", "scallions", "fine sea salt", "fresh black pepper", "yellow bell pepper", "English cucumber", "shallot", "coconut milk", "Hass avocado", "fine sea salt", "fresh black pepper", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.5 [FatContent] 16.9 [SaturatedFatContent] 2.3 [CholesterolContent] 142.9 [SodiumContent] 2383.1 [CarbohydrateContent] 13.2 [FiberContent] 3.9 [SugarContent] 2.2 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the ceviche: Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed. For the avocado: Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice. Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers. Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through]. Cook's Note: The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.
[Name] Lamb Belly With Peas, Fava Beans and Cashew-Date Romesco [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT26H50M [PrepTime] PT0S [TotalTime] PT26H50M [DatePublished] 2017-07-15T21:37:00Z [Description] Make and share this Lamb Belly With Peas, Fava Beans and Cashew-Date Romesco 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/XS2A0SYQQkGAquKgdkR0_CCETS312H_137052_395220.JPG" [RecipeCategory] Lamb/Sheep [Keywords] ["Beans", "Meat"] [RecipeIngredientQuantities] ["1", NA, "1", "6", "1", "1/2", "1/2", "1", "1/4", "2", NA, NA, "1/4", "1/4", "1/4", "2", "2", "2", "1", "1", "1", "10"] [RecipeIngredientParts] ["lamb", "kosher salt", "olive oil", "garlic cloves", "shallot", "sun-dried tomato", "pitted dates", "roasted cashews", "sherry wine vinegar", "kosher salt", "kosher salt", "English pea", "fava beans", "sugar snap pea", "dates", "fresh lemon juice", "olive oil", "yogurt", "lemon", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2468.6 [FatContent] 201.5 [SaturatedFatContent] 45.3 [CholesterolContent] 300.3 [SodiumContent] 960.4 [CarbohydrateContent] 78.8 [FiberContent] 10.8 [SugarContent] 39.0 [ProteinContent] 97.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Special equipment: a grill, kitchen twine and 8 long skewers. Split the lamb belly into two pieces, crosswise. Season both sides well with salt and let sit uncovered in the refrigerator for 24 hours. For the cashew date romesco: Add the olive oil, garlic and shallot to a large skillet over medium-low heat. Slowly toast the garlic and shallot, being careful not to burn, until the garlic is a light golden brown, about 5 minutes. Remove the garlic and shallot with a slotted spoon and set aside. Add the tomatoes and dates and gently heat until softened, about 5 minutes. Strain the oil and reserve. Combine the garlic, shallot, tomatoes, dates, cashews, vinegar and 1/4 cup of water in a blender and puree. Slowly stream 1/2 cup of the reserved oil into the blender to emulsify the ingredients. Add up to 1 /2 cup more of the oil, if needed, in order to reach a smooth puree the consistency of room temperature peanut butter. As an alternative, set aside some of the ingredients before blending, then hand-chop and fold them into the romesco to create a chunky texture. Adjust the seasoning with more salt and sherry vinegar if needed. Prepare a grill for indirect heat, maintaining a temperature of 200 to 225 degrees F. Brush one piece of lamb with 1/2 cup of the cashew-date romesco, roll it up as tightly as possible and secure with kitchen twine. Repeat with the second piece of lamb. Place the lamb on the grill and frill uncovered until it reaches an internal temperature of 140 degrees F, about 1 hour. Remove and let cool to 110 degrees F. Wrap each roll tightly in plastic wrap to compress it and transfer to the refrigerator to cool completely. For the pea and fava bean salad: Bring a large pot of salted water to a boil. Blanch the English peas and fava beans separately in the boiling water until they are tender and bright green, about 30 seconds for the peas and 1 minute for the favas. Shock in an ice bath to stop the cooking. Combine the English peas, fava beans, sugar snap peas, dates, lemon juice, olive oil, pickled onions, yogurt and some salt in a medium bowl. Toss well to coat evenly. To serve: Increase the grill to high heat. Cut each roll of lamb into 6 to 8 slices, about 1 1/2-inches thick. Thread 2 slices on each skewer so that the skewer is holding the pinwheel together. Brush with some of the cashew-date romesco. Grill the lamb over high, indirect heat until the outside of the lamb is charred and some of the fat is rendered. Brush each plate with some of the remaining cashew-date romesco; top with some pea and fava bean salad and 2 slices of lamb. Squeeze the lemon over the lamb and garnish with the mint. Reserve the remaining lamb for another use.
[Name] Monte Cristo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-15T21:43:00Z [Description] Make and share this Monte Cristo 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/33186/4DziODJSGGV2ZrnNLXcA_CCETS312H_137052_395212.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Ham", "Pork", "Poultry", "Cheese", "Meat", "< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] [NA, "3", "2/3", "1 3/4", "1", "1/2", "4", "4", "6", "6", "1", NA, NA, "4"] [RecipeIngredientParts] ["canola oil", "eggs", "all-purpose flour", "baking powder", "salt", "fresh ground black pepper", "swiss cheese", "turkey", "ham", "olive oil", "confectioners' sugar", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 801.1 [FatContent] 16.7 [SaturatedFatContent] 4.0 [CholesterolContent] 279.0 [SodiumContent] 2257.2 [CarbohydrateContent] 132.9 [FiberContent] 4.8 [SugarContent] 22.7 [ProteinContent] 29.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: a deep fryer and 4 toothpicks.", "Heat 5 inches of oil in a deep fryer to 365 degrees F.", "Whisk together 1 egg and 2/3 cup water in a medium bowl. Combine the flour, baking powder, salt and pepper in a small bowl. Add the flour mixture to the egg mixture and whisk until smooth. Set the batter aside in the refrigerator until ready to fry.", "Assemble the sandwiches by placing 3 slices of turkey, 2 slices of Swiss cheese and 3 slices of the ham. Top with a second slice of bread and secure with 2 toothpicks inserted diagonally. Repeat with the remaining bread, cheese and meat to form a second sandwich.", "Preheat the oven to 400 degrees F.", "Heat 1 tablespoon of the olive oil in an oven-safe nonstick pan over medium heat, then crack the remaining 2 eggs into the pan. Cook in the oven until the whites are set and the yolks are runny, 2 to 3 minutes.", "Dip each sandwich in the batter so that all sides are coated. Deep fry the sandwiches one at a time until golden brown on all sides, about 4 minutes. Remove the toothpicks and arrange on a plate. Dust with the confectioner's sugar and top with the fried eggs just before serving. Sprinkle a tiny bit of maldon salt over the egg yolk and serve with a ramekin of the marionberry preserves." ]
[Name] Pot Roast With Mashed Potatoes and Horseradish Gremolata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H30M [PrepTime] PT0S [TotalTime] PT4H30M [DatePublished] 2017-07-15T21:51:00Z [Description] Make and share this Pot Roast With Mashed Potatoes and Horseradish Gremolata 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/33186/5sjAzxiLQzGevxDA8cXx_CCETS313H_137622_399100.JPG" [RecipeCategory] Mashed Potatoes [Keywords] ["Meat", "Roast", "Oven"] [RecipeIngredientQuantities] ["5", "5", NA, "4", "4", "2", "4", "4", "5", "5", "1", "3", "2", "1", "2", "1", "1", "1", "3", NA, "1", "1 - 1 1/2", NA, "1/2", "1/4", "1", "1", NA] [RecipeIngredientParts] ["carrots", "celery", "onions", "tomatoes", "tomato paste", "fresh rosemary", "fresh thyme", "garlic", "red wine", "parsley stems", "fennel", "peas", "yukon gold potatoes", "kosher salt", "butter", "creme fraiche", "fresh ground black pepper", "fresh parsley", "extra virgin olive oil", "lemon, zest of", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 972.1 [FatContent] 61.4 [SaturatedFatContent] 30.9 [CholesterolContent] 139.3 [SodiumContent] 659.2 [CarbohydrateContent] 83.1 [FiberContent] 12.3 [SugarContent] 17.7 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Special equipment: butcher's twine. For the pot roast: Cut the beef into six to eight 10-ounce portions and truss them in butcher's twine. Heat the oil in a large pot over medium-high heat. Season the beef with salt and pepper. Working in batches, sear each piece on all sides, about 5 to 7 minutes each. Remove the beef from the pot and add the chunks of carrots, celery and onions; cook over high heat until browned, 10 to 15 minutes. Add the diced tomatoes, tomato paste, rosemary, thyme and garlic and cook for 2 to 3 minutes. Return the beef to the pot. Cover with the chicken stock, red wine and parsley stems. Cover the pot and cook until the roast is tender, 3 to 3 1/2 hours. Bring a pot of salted water to a boil. Cook the baby carrots, fennel, onions and peas to al dente, 3 to 5 minutes each. Shock in ice water to stop the cooking process and set aside. Remove the beef from the pot and set aside. Remove the butcher¿s twine from the beef. Simmer the remaining liquid in the pot until reduced by half, 30 to 45 minutes. Strain the liquid, discard the solids and reserve for serving. For the mashed potatoes: Cover the potatoes in a pot with cold salted water. Bring to a boil, lower to a simmer and cook until the potatoes are fork-tender. Drain the potatoes and put them through a ricer. While the potatoes are still hot, whip in the butter and add the creme fraiche to taste. Season with salt and pepper. For the horseradish gremolata: Combine the parsley, horseradish, oil, lemon zest and lemon juice in a medium bowl. Season with salt. To serve: Heat up the reserved pot roast sauce in an oven-safe pot. Add the beef to the sauce and cook in the oven until hot and fork-tender, 15 to 20 minutes. Add the reserved baby carrots, fennel, onions and peas to the pot and cook for 5 minutes. Pour the sauce, pot roast and vegetables over the mashed potatoes and top with the horseradish gremolata.
[Name] Barbecue Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-15T21:57:00Z [Description] Make and share this Barbecue Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "2", "6", "3", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["onion", "tomato sauce", "tomato paste", "turbinado sugar", "pickled ginger", "fresh cilantro", "unsalted butter", "celery", "garlic cloves", "chili powder", "fish sauce", "Dijon mustard", "kosher salt", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.1 [FatContent] 13.2 [SaturatedFatContent] 7.6 [CholesterolContent] 30.5 [SodiumContent] 4154.7 [CarbohydrateContent] 24.4 [FiberContent] 6.8 [SugarContent] 13.0 [ProteinContent] 6.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the onions, tomato sauce, tomato paste, sugar, cola, ginger juice, cilantro, coffee, butter, hot pepper sauce, celery, garlic, chili powder, fish sauce, mustard, salt and 1/4 cup of the vinegar to a large pot. Let simmer until thick, about 20 minutes. Finish with the remaining 1/4 cup vinegar.
[Name] Triple Chocolate Terrine [AuthorId] 2001624050 [AuthorName] Chuck Hughes [CookTime] PT12H15M [PrepTime] PT0S [TotalTime] PT12H15M [DatePublished] 2017-07-15T22:04:00Z [Description] This is a variation on the popular Napolitana layered gelato cake. It is quite beautiful. The flavors and textures are excellent together. Do not worry if you do not have the correct size in the mold. You can simply use a bowl to layer the flavors, the taste will be identical. Recipe courtesy Capogiro Gelato [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Easy"] [RecipeIngredientQuantities] ["3", NA, "3", "3", NA, NA] [RecipeIngredientParts] ["olive oil", "hazelnuts"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: One 10- by 3- by 3-inch metal terrine.", "Allow the cioccolato scuro gelato to \"warm\" up a bit at room temperature for about 15 minutes. You can use a kitchen mixer to soften your gelato, but make sure that you place the mixer bowl and paddle in the freezer for at least 15 minutes beforehand. Mix the gelato in a chilled bowl until soft but not melting.", "Take your clean, dry terrine and rub a tiny bit of oil over the entire interior surface using a clean paper towel. Make sure you get into the corners.", "Line the terrine using a large piece of plastic wrap, leaving at least 6 inches of wrap over the sides. Push into the corners and smooth the wrinkles using a clean dry paper towel. Place the terrine in the freezer for 15 minutes to chill.", "Remove the chilled terrine and working quickly, spoon the cioccolato scuro gelato into the bottom, filling it by one-third. Push the gelato down firmly into the corners using a small offset spatula. Level the surface, and then freeze for 1 hour.", "Repeat the process with the white chocolate gelato, freezing for 1 hour, and then repeat with the bacio gelato, freezing for 1 more hour, making sure each layer is firm before adding the next.", "After leveling the top, pour the chopped caramelized hazelnuts onto the surface. Take the plastic edges and cover the surface, pressing the nuts into the gelato. Freeze overnight.", "To serve, remove the terrine from the freezer and let stand for about 8 minutes. Using the plastic wrap, slowly lift the gelato out of the terrine. Unwrap the plastic and invert onto a serving tray. You can tip the terrine on its side to view the nuts.", "Run your knife under very hot water, wipe dry and slice the terrine. Do this before each slice. Serve it in slices, sandwiched between rectangular homemade sugar cookies or simply with some warm chocolate sauce." ]
[Name] Turkish Shepherd's Salad [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-07-15T22:19:00Z [Description] Make and share this Turkish Shepherd's Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/22/dEknp1TiRDq36S2hROg5_20170727_175425.jpg" [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "1/2", "1/4", "1", "2", "1", "1/2 - 1", NA, "3", "3", "1 -2", NA] [RecipeIngredientParts] ["tomatoes", "cucumber", "green pepper", "red onion", "flat leaf parsley", "dill", "mint", "aleppo pepper", "salt", "fresh lemon juice", "extra virgin olive oil", "feta", "black olives"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 137.2 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 12.0 [CarbohydrateContent] 10.9 [FiberContent] 2.8 [SugarContent] 5.8 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all of the ingredients except the olives in a large bowl and refrigerate for 30 minutes. Garnish with olives and serve, with pita bread and romaine lettuce if desired.
[Name] Taco Soup (Paula Deen) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-07-16T03:36:00Z [Description] I substituted sausage for the beef and only used half. The spicy tomatoes combined with the seasoning mix really kicked this up a notch. Super easy recipe with ingredients you have on hand. Will definitely make this one again, and that doesn't happen very often. I will say I did not cook this that long, and even though I made it much quicker it was still fantastic. I also drained and rinsed everything although the recipe didn't call for it. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "31", "15 1/2", "15 1/4", "14 1/2", "14 1/2", "14 1/2", "9", "4 5/8", "1/2", "1 1/4", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "pinto beans", "pink kidney beans", "whole kernel corn", "Mexican-style tomatoes", "diced tomatoes", "tomatoes and green chilies", "green chilies", "black olives", "green olives", "sour cream", "cheese", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.2 [FatContent] 14.6 [SaturatedFatContent] 4.9 [CholesterolContent] 51.4 [SodiumContent] 964.4 [CarbohydrateContent] 42.2 [FiberContent] 11.5 [SugarContent] 5.5 [ProteinContent] 25.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Brown the ground beef and onions in a large skillet. Drain the excess fat and transfer the browned beef and onions to a large slow cooker or a stockpot.", "Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove.", "To serve, place a few corn chips in each bowl and ladle soup over them.", "Top with sour cream, cheese, green onions, and jalapenos." ]
[Name] Bacon Wrapped Steak Skewers With Jalapeno & Pineapple [AuthorId] 328048 [AuthorName] strawberrybird [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-16T05:03:00Z [Description] These grilled skewers are easy to made and delicious. Serve with rice, sweet potatoes, or grilled carrots (as pictured) for a complete meal. I use deer steak in this recipe, but of course you can use beef or even chicken. Amounts are approximate because how many jalapenos, pineapples, and bacon you need depends on how many chunks of meat you end up with after cutting. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/328048/UA5Dcq1TuWIvkPQGEnaF_19665238_10213729935786773_1392967516122563224_n.jpg" [RecipeCategory] Wild Game [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6 -10", "1", "4 -6"] [RecipeIngredientParts] ["bacon", "pineapple chunk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1000.1 [FatContent] 37.5 [SaturatedFatContent] 13.7 [CholesterolContent] 374.7 [SodiumContent] 478.7 [CarbohydrateContent] 21.5 [FiberContent] 1.8 [SugarContent] 19.1 [ProteinContent] 137.0 [RecipeServings] nan [RecipeYield] 3-4 skewers [RecipeInstructions] If using wooden skewers, soak in water for 30-60 minutes. This will help prevent the skewers from burning and splintering. Preheat your grill to medium heat or 350°F Once pre-heated, clean and oil the grill. While the grill is heating, prepare your skewers. Place half a jalapeno, a chunk of meat, and a pineapple chunk and wrap in a half-slice of bacon. This is the trickiest part and I find it easiest to lay the items on top of the bacon and then wrap. Poke through the skewer and repeat. Load 4 or 5 wrapped pieces on each skewer. Place on grilled for 20 minutes or until cooked to an internal temperature of 145°F Depending on your grill, you may wish to rotate and/or flip the skewers half-way through cooking for a move even cook.
[Name] Bacon Wrapped Steak Skewers With Jalapeno & Pineapple [AuthorId] 328048 [AuthorName] strawberrybird [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-16T05:03:00Z [Description] These grilled skewers are easy to made and delicious. Serve with rice, sweet potatoes, or grilled carrots (as pictured) for a complete meal. I use deer steak in this recipe, but of course you can use beef or even chicken. Amounts are approximate because how many jalapenos, pineapples, and bacon you need depends on how many chunks of meat you end up with after cutting. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/328048/UA5Dcq1TuWIvkPQGEnaF_19665238_10213729935786773_1392967516122563224_n.jpg" [RecipeCategory] Wild Game [Keywords] ["Meat", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6 -10", "1", "4 -6"] [RecipeIngredientParts] ["bacon", "pineapple chunk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1000.1 [FatContent] 37.5 [SaturatedFatContent] 13.7 [CholesterolContent] 374.7 [SodiumContent] 478.7 [CarbohydrateContent] 21.5 [FiberContent] 1.8 [SugarContent] 19.1 [ProteinContent] 137.0 [RecipeServings] nan [RecipeYield] 3-4 skewers [RecipeInstructions] If using wooden skewers, soak in water for 30-60 minutes. This will help prevent the skewers from burning and splintering. Preheat your grill to medium heat or 350°F Once pre-heated, clean and oil the grill. While the grill is heating, prepare your skewers. Place half a jalapeno, a chunk of meat, and a pineapple chunk and wrap in a half-slice of bacon. This is the trickiest part and I find it easiest to lay the items on top of the bacon and then wrap. Poke through the skewer and repeat. Load 4 or 5 wrapped pieces on each skewer. Place on grilled for 20 minutes or until cooked to an internal temperature of 145°F Depending on your grill, you may wish to rotate and/or flip the skewers half-way through cooking for a move even cook.
[Name] Pressure-Cooker Pot Roast With Vegetable Gravy [AuthorId] 328048 [AuthorName] strawberrybird [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2017-07-16T06:36:00Z [Description] A great way to hide some veggies as they get blended up in the gravy! The carrots lend a great sweetness and balance to the sauce that is not at all overpowering. My husband's new favorite pot roast. If you like your sauce thicker, use a thickener such as arrowroot powder or cornstarch to thicken the sauce in step 5. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1", "2", "1/4", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["kosher salt", "beef broth", "carrots", "baking soda", "onion", "soy sauce", "bay leaves", "red wine vinegar", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.4 [FatContent] 14.6 [SaturatedFatContent] 4.5 [CholesterolContent] 145.2 [SodiumContent] 592.8 [CarbohydrateContent] 4.2 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 49.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Season roasts with salt and pepper and set aside. Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker. Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure. If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes. While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch. Slice or shred meat, as desired. Serve with gravy.
[Name] Pressure-Cooker Pot Roast With Vegetable Gravy [AuthorId] 328048 [AuthorName] strawberrybird [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2017-07-16T06:36:00Z [Description] A great way to hide some veggies as they get blended up in the gravy! The carrots lend a great sweetness and balance to the sauce that is not at all overpowering. My husband's new favorite pot roast. If you like your sauce thicker, use a thickener such as arrowroot powder or cornstarch to thicken the sauce in step 5. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1", "2", "1/4", "1", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["kosher salt", "beef broth", "carrots", "baking soda", "onion", "soy sauce", "bay leaves", "red wine vinegar", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.4 [FatContent] 14.6 [SaturatedFatContent] 4.5 [CholesterolContent] 145.2 [SodiumContent] 592.8 [CarbohydrateContent] 4.2 [FiberContent] 1.0 [SugarContent] 1.8 [ProteinContent] 49.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Season roasts with salt and pepper and set aside. Heat 2 tablespoons oil in pressure cooker over medium heat. Add onion, carrot, and baking soda to pot and cook until onion breaks down and liquid turns golden brown, about 5 minutes. Stir in broth, soy sauce, and bay leaves, scraping up any browned bits. Nestle roasts on top of vegetables in cooker. Lock lid in place. Cook for 55 minutes. If using manual pressure-cooker, bring to high pressure and then cook at medium heat, adjusting heat as needed to maintain high pressure. If using manual pressure cooker, remove pot from heat and let pressure release naturally for 10 minutes, then release pressure. If using electric pressure cooker, quick-release any remaining pressure, then remove lid. Remove meat and let rest 15-20 minutes. While meat is resting, remove and discard bay leaves from sauce. Blend remaining sauce using an immersion blender, or allow to cool and then use a regular blender. Add vinegar. If desired, thicken sauce with a thickener such as arrowroot powder or cornstarch. Slice or shred meat, as desired. Serve with gravy.
[Name] Ultimate Summer Smoothie [AuthorId] 215829 [AuthorName] NannyMarvel [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-16T16:19:00Z [Description] As usual I was left with a whole lot of watermelon, after the initial slicing. So I messed around with smoothies and this is what I came up with Taking a little from a recipe here and a recipe there and adding my own ingredients, the final product turned out "muy deliciosa" and fairly low calorie to boot. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/28/6A2Efw0Tiis4YwBxP1v8_july-artwork.jpg" [RecipeCategory] Beverages [Keywords] ["Strawberry", "Berries", "Melons", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["3", "1 1/2", "1", "3", "1/4", "1"] [RecipeIngredientParts] ["watermelon", "frozen strawberries", "banana", "fresh lime juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 36.3 [FiberContent] 3.0 [SugarContent] 27.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in blender. Blend til smooth. Taste and adjust sugar. Blend some more. Enjoy!
[Name] Quinoa With Spice-Roasted Shrimp and Pistou [AuthorId] 226867 [AuthorName] Linky [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-07-16T16:21:00Z [Description] The shrimp is coated with a mix of fennel seeds, dried oregano, and garlic and onion powders. The quinoa is flavored with a pesto-like pistol. I found this on another website and did not want to lose it! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "2", "1", "1 1/2", "1", "2", "1 1/2", "2 1/4"] [RecipeIngredientParts] ["medium shrimp", "garlic powder", "onion powder", "dried oregano", "fennel seed", "dried thyme", "canola oil", "salt", "fresh ground pepper", "basil leaves", "flat leaf parsley", "fresh rosemary leaf", "fresh thyme leaves", "garlic clove", "parmigiano-reggiano cheese", "quinoa", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.6 [FatContent] 18.9 [SaturatedFatContent] 2.0 [CholesterolContent] 73.4 [SodiumContent] 519.1 [CarbohydrateContent] 43.2 [FiberContent] 5.1 [SugarContent] 0.1 [ProteinContent] 18.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a resealable plastic bag, toss the shrimp with the garlic and onion powders, paprika, oregano, fennel seeds, dried thyme, 1 tablespoon of the oil, and 1/2 teaspoon each of salt and pepper until coated. Let stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 425 degrees F. In a food processor, pulse the basil, parsley, rosemary, thyme leaves, garlic, and cheese. Add 2 tablespoons of the oil; puree until smooth. Season with salt and pepper. In a saucepan, combine the quinoa, water, and the remaining 1 tablespoon of oil. Season lightly with salt and bring to a boil. Cover and simmer over low heat until the quinoa is tender, about 15 minutes. Let stand for 5 minutes. Transfer to a bowl; keep warm. On a baking sheet, roast the shrimp for about 8 minutes, until curled and pink. Cut the shrimp into thirds and add to the quinoa with the pistou. Toss well, season with salt and pepper, and serve.
[Name] Potato Sterz - Austrian [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-16T16:52:00Z [Description] This simple Austrian fried potato dish was historically a staple for the poor. It's so tasty and is now popular throughout Austria and Southern Germany. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/30/FqbAzyMTWSlqRYrOLjUA_Potato%20Sterz.jpg" [RecipeCategory] Austrian [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["russet potatoes", "all-purpose flour", "salt", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 272.7 [FatContent] 9.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 397.1 [CarbohydrateContent] 42.3 [FiberContent] 3.9 [SugarContent] 1.2 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil potatoes in their skin until tender. Let cool. (Ideally, refrigerate overnight.] When cool, peel potatoes and grate them. Add flour and salt and mix thoroughly. You should end up with floury crumbles. Place the oil (or other fat] in a large frying pan over medium low heat. Gently fry and flip until the crumbles are nicely browned but not burned. Remove from the pan and serve with a dollop of sour cream on top. Tastes great with refreshing apple sauce.
[Name] 9Round Greek Salad [AuthorId] 581193 [AuthorName] Peggy loves Dessert [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-07-16T17:55:00Z [Description] Make and share this 9Round Greek Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Greek [Keywords] ["European", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/4", "1", "1", "3", "2", "1", "4", "1"] [RecipeIngredientParts] ["black olives", "cherry tomatoes", "cucumber", "feta cheese", "artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.3 [FatContent] 10.6 [SaturatedFatContent] 3.8 [CholesterolContent] 84.9 [SodiumContent] 684.7 [CarbohydrateContent] 70.5 [FiberContent] 45.4 [SugarContent] 11.6 [ProteinContent] 45.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] combine ingredients into a salad. Eat and Smile. Go for a walk.
[Name] Herbes De Provence [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-16T18:06:00Z [Description] Every recipe for Herbes de Provence is different, depending on taste. I make big batches of it, especially love it on chicken, but use it really on any meat. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "3", "1", "2", "3", "1"] [RecipeIngredientParts] ["basil", "thyme", "sage", "oregano", "rosemary", "marjoram"] [AggregatedRating] nan [ReviewCount] nan [Calories] 45.3 [FatContent] 1.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 6.3 [CarbohydrateContent] 9.4 [FiberContent] 6.1 [SugarContent] 0.4 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 1 container [RecipeInstructions] combine spices, store in a container until needed. delicious on roasted or bbq chicken, or potatoes. any kind of meat really.
[Name] Knoblauchcremesuppe - Garlic Creme Soup [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-07-16T19:34:00Z [Description] Make and share this Knoblauchcremesuppe - Garlic Creme Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "16", "2", "3 1/2", "1", NA, NA] [RecipeIngredientParts] ["garlic cloves", "onion", "chicken broth", "sour cream", "flour", "salt", "croutons", "baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.0 [FatContent] 12.1 [SaturatedFatContent] 5.8 [CholesterolContent] 25.8 [SodiumContent] 448.2 [CarbohydrateContent] 10.9 [FiberContent] 0.5 [SugarContent] 8.6 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onion in butter over medium heat. Add flour and lightly brown, then add milk and stock and let simmer for ten minutes. Add garlic and simmer for an additional five minutes. (At this point you could puree with an immersion blender or strain for a smoother soup.]. Before serving the soup, add the sour cream and stir it altogether. Toast the croutons or baguette toasts and serve them together with the soup.
[Name] KaiserSpritzer [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-07-16T20:07:00Z [Description] A sparkling, refreshing drink. You can adjust the soda to wine ratio to taste, some prefer more soda in the summer for a lighter drink. To lower the alcohol content (and the cost) sub elderflower syup for the St-Germain, both are sweet and lightly floral (and delish!) so start with the lower amount and add more to taste. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/34/x5mahryHQ3qzCkifhXT0_Fleur%20(1%20of%201).jpg" [RecipeCategory] Beverages [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "2 -3", "1/2 - 1"] [RecipeIngredientParts] ["white wine", "riesling wine", "sparkling water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 214.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.0 [CarbohydrateContent] 2.1 [FiberContent] 0.0 [SugarContent] 0.8 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Fill a tall Collins style glass with ice (a large wine glass works too] add wine and liqueur , and top with soda, stir gently. Enjoy!
[Name] Austrian Apple Muffins [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-07-16T21:10:00Z [Description] Make and share this Austrian Apple Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1 1/3", "1/2", "1", "2", "1", "1/4", "1", "4 -6", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "applesauce", "flour", "cinnamon", "nutmeg", "baking soda", "apples", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.8 [FatContent] 22.8 [SaturatedFatContent] 3.1 [CholesterolContent] 46.5 [SodiumContent] 124.0 [CarbohydrateContent] 47.4 [FiberContent] 2.5 [SugarContent] 28.7 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat to 350 degrees. Beat eggs 1 minute. Add sugar, vanilla and oil. Sit together the rest of the dry ingredients then gently stir in the rest of the dry ingredients. Don't over mix. Fold in apples and nuts and put in \"lined\" muffin tin. Bake 30 to 35 minutes, check for doneness at 25.
[Name] Wiener Eiskaffee [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-07-16T22:55:00Z [Description] Make and share this Wiener Eiskaffee 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/53/27/36/VLjwMSbavlNtgsxuPRQV_Wiener%20Eiskaffee_0137.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532736/kCnJF8CxTLaurrF2lMD1_18a677b2-9a23-4c9a-9b17-aec11d15795d.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/36/rQo7cT5pTdGhSYjVV6iO_weiner%20eskaffe1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/36/izF3cOCATY2WqWwFHY0C_FullSizeRender%20119.jpg" ] [RecipeCategory] Beverages [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, NA] [RecipeIngredientParts] ["vanilla ice cream", "strong black coffee", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 5.0 [Calories] 139.0 [FatContent] 7.3 [SaturatedFatContent] 4.5 [CholesterolContent] 29.0 [SodiumContent] 57.5 [CarbohydrateContent] 15.6 [FiberContent] 0.5 [SugarContent] 14.0 [ProteinContent] 2.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place ice cream in parfait glass or large glass coffee mug. Pour coffee over ice cream. Top with whipped cream and sprinkle with powdered sugar. Stir as you drink.
[Name] Champagne Rice Salad [AuthorId] 231057 [AuthorName] Milkmans Daughter [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2017-07-16T23:07:00Z [Description] This is a sweet/savory rice salad with a good vinegar dressing. I've used jasmine, sushi and basmati rice and they all work well. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1", "2/3", "2/3", "2/3", NA, "1"] [RecipeIngredientParts] ["red onion", "green apple", "cashew pieces", "craisins", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.2 [FatContent] 13.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 78.0 [FiberContent] 5.1 [SugarContent] 14.1 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to directions on your package. While rice is cooking, chop peppers, apple and cilantro. Chop nuts if you buy them whole. After rice is cooked add it to the other ingredients in a large bowl. You may want to add additional dressing to taste. Refrigerate until cooled. Toss often as dressing may settle to the bottom.
[Name] Turkish Spice Mix [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-16T23:18:00Z [Description] Use this as a rub for grilled or roasted meat or vegetables. You can add this to yogurt for a dip or to add to vinaigrette salad dressing. Purchasing spices in bulk will be the freshest and most economical. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/38/feF5gPsNSMKY97gEryTg_Turkish%20Seasoning.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "2", "1", "1", "6", "1"] [RecipeIngredientParts] ["garlic powder", "mint", "black pepper", "cinnamon", "clove", "kosher salt", "paprika", "cumin seed"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 133.3 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 3519.4 [CarbohydrateContent] 28.6 [FiberContent] 14.0 [SugarContent] 2.6 [ProteinContent] 5.9 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Stir spices together. Store in an airtight jar.
[Name] Turkish Green Bean Salad [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-07-17T03:18:00Z [Description] In this recipe the onions and tomatoes bring out a sweet, nutty flavor in the beans. It's based on a recipe from The Good Life Mediterranean Diet Cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/39/Hkkp741ETLe8m94eQsGr_Turkish%20Green%20Beans.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/39/78m4eT3cRg6IniFOvcqx_Turkish%20Bean%20Salad%20(1%20of%201].jpg"] [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "4", "2", "1", "1/4", "3", "4", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic clove", "green beans", "roma tomatoes", "sugar", "salt", "fresh ground black pepper", "of fresh mint", "lemon wedges", "yogurt"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 239.1 [FatContent] 18.9 [SaturatedFatContent] 2.9 [CholesterolContent] 2.0 [SodiumContent] 601.4 [CarbohydrateContent] 17.1 [FiberContent] 4.8 [SugarContent] 9.5 [ProteinContent] 3.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large sauce pot, heat the olive oil over medium high heat. When the oil is hot, add the onion and garlic and saute 5 minutes until the onions are soft. Add the green beans, tomatoes, sugar, salt and pepper to the pot, cover and let stew over medium heat for 45 minutes or until the beans are very soft. Transfer the beans to a serving dish and garnish with chopped mint, lemon wedges and a dollop of yogurt on top.
[Name] Yogurt, Date, and Walnut Parfait [AuthorId] 47559 [AuthorName] PanNan [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-17T03:44:00Z [Description] A light and creamy dessert that's made in 15 minutes. Based on a recipe in The Good Life Mediterranean Diet Cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/m01jQORzR3SsIPh5Jqe0_39156677941.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/cSc0XkMHSa6P1MVsPhso_Yogurt%20Date%20Parfait%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/t9sPJhMQTTS2lKrrSobP_Dates_and_Walnut_Yogurt_with_Blackberry_Honey._Seriously__why_dont_we_eat_more_dates_So_good.__culinaryquest2017_Turkey.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/VdKPD6kR0eF9crhZCxg1_002.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/6lAlnuZLSti5efrRt6Ud_IMG_2194.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/40/yMEKl4MESGGMifTKZCkU_Yogurt%2C%20Date%20and%20Walnut%20Parfait_0067.jpg"] [RecipeCategory] Dessert [Keywords] ["Turkish", "Southwest Asia (middle East]", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "8", "1/2", "1/2", "1"] [RecipeIngredientParts] ["yogurt", "pitted dates", "walnuts", "honey", "ground cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 415.6 [FatContent] 17.6 [SaturatedFatContent] 6.0 [CholesterolContent] 31.9 [SodiumContent] 115.0 [CarbohydrateContent] 59.5 [FiberContent] 2.5 [SugarContent] 55.6 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place a spoonful of yogurt in the bottom of each of four parfair or champagne glasses. Top with a layer of dates, a sprinkling of walnuts, and a drizzle of honey. Repeat steps 1 and 2 and finish with another layer of honey. Dust each parfait with cinnamon and chill until ready to serve.
[Name] Baklava [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H25M [TotalTime] PT1H55M [DatePublished] 2017-07-17T14:27:00Z [Description] Make and share this Baklava recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/41/684u4lYIRuKSIpnss10Y_CCATH106H_53823_2021.jpg" [RecipeCategory] Dessert [Keywords] ["Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "2", "2", "1 1/2"] [RecipeIngredientParts] ["granulated sugar", "lemon juice", "unsalted butter", "phyllo dough", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.4 [FatContent] 22.9 [SaturatedFatContent] 10.8 [CholesterolContent] 40.7 [SodiumContent] 94.1 [CarbohydrateContent] 21.2 [FiberContent] 1.8 [SugarContent] 8.4 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 48 pieces [RecipeInstructions] ["For the syrup:", "Combine 1 1/4 cups water and the sugar in a small pot. Bring to a boil. Boil for 5 minutes, and then reduce the heat and let simmer for 15 minutes. Remove from the heat, stir in the lemon juice and pour into another bowl so that it cools down quickly.", "For the baklava:", "Preheat the oven to 360 degrees F. Brush a baking sheet with butter. Unroll one package of phyllo. Lay 2 sheets of phyllo down in the center of the baking sheet, and then drizzle with some butter. Repeat the layering 4 more times, each time allowing 2 to 3 inches of the phyllo to drape over one rim of the pan, until all 4 rims of the pan have been covered. Sprinkle with a thin layer of pistachios. Fold the draped phyllo over the pistachio and drizzle with more butter. Repeat the layering with the phyllo, butter and remaining pistachios until the first package of phyllo (24 sheets total] is used up.", "Unroll the second package of phyllo. Lay 2 sheets of phyllo dough onto the previous layers of baklava. Drizzle lightly with butter. Repeat layering phyllo and drizzling with butter until the second package of phyllo is finished. Dip a sharp knife into hot water and cut the baklava into rectangles. Brush the top liberally with butter.", "Bake the baklava for 15 minutes on a low rack in the oven, and then transfer to the top rack and bake for 15 minutes longer. For best taste, cool and let rest for 24 hours so that the syrup fully permeates the baklava." ]
[Name] Bunny Chow [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2017-07-17T14:54:00Z [Description] Make and share this Bunny Chow 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/FzuhUB7RYKD1utFtVBSR_CCATH106H_53823_2023.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "South African", "African", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "5", "5", "4", "3", "3", NA, "5", "1", "2", "5", "3", "1", "8 -10", NA] [RecipeIngredientParts] ["onions", "cumin seed", "garlic", "ginger", "cardamom pods", "whole cloves", "cinnamon sticks", "star anise", "curry powder", "chili powder", "chicken breasts", "fresh cilantro", "salt", "tomatoes", "potatoes", "curry leaf", "carrot"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1142.5 [FatContent] 50.6 [SaturatedFatContent] 9.4 [CholesterolContent] 96.8 [SodiumContent] 2124.7 [CarbohydrateContent] 120.6 [FiberContent] 7.7 [SugarContent] 11.6 [ProteinContent] 49.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large wide heavy pot over medium heat. Add the onions and cook until they start to brown, 10 to 15 minutes. Add the cumin, garlic, ginger, cardamom, cloves, cinnamon and star anise, and cook, stirring often, 1 to 2 minutes. Add the curry powder and some chili powder (if you want it spicy] and cook for another minute. Stir in the chicken, coating well with the spices, and cook for about 2 minutes. Add the cilantro, salt, tomatoes, potatoes and curry leaves. Simmer until the chicken is cooked through, about 30 minutes. Add additional seasoning, if necessary. Dig out the center of each bread loaf half in one piece, reserving the \"plug\". Spoon the curry into the hollow of each loaf half and place the plug on top. Serve with carrot salad. Using your hands, break off some of the bread and use it to scoop up some curry and the carrot salad.
[Name] Farikal (Lamb in Cabbage) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-07-17T15:27:00Z [Description] Make and share this Farikal (Lamb in Cabbage) recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Norwegian", "Scandinavian", "European", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", NA, NA, "6", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["carrots", "olive oil", "boneless lamb shoulder", "leg of lamb", "cabbage", "all-purpose flour", "salt", "black peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1039.6 [FatContent] 73.6 [SaturatedFatContent] 31.7 [CholesterolContent] 244.9 [SodiumContent] 1214.3 [CarbohydrateContent] 32.6 [FiberContent] 11.4 [SugarContent] 15.4 [ProteinContent] 62.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the carrots:", "Preheat the oven to 350 degrees F. Arrange the carrots in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Roast, uncovered, until tender, about 45 minutes.", "For the lamb:", "Place half of the lamb pieces in a large pot, then top with half of the cabbage. Sprinkle with 1/4 cup of the flour and 1/2 tablespoon of the salt. Repeat the layering with the remaining lamb, cabbage, flour and salt. Add the peppercorn packet and cover with water. Bring to a boil, and then reduce to a simmer and cook until tender, 1 hour 30 minutes to 2 hours. Discard the peppercorns. Serve with the boiled red potatoes and roasted carrots." ]
[Name] Nam Khao [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT72H [TotalTime] PT72H25M [DatePublished] 2017-07-17T16:01:00Z [Description] Make and share this Nam Khao recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Asian"] [RecipeIngredientQuantities] [NA, "1", "1 1/2", "1 3/4", "1 3/4", "1 3/4", "3 1/4", "1 -2", NA, "10", NA, NA, "5", NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground pork", "msg", "salt", "sugar", "rice powder", "onion", "steamed rice", "fresh cilantro", "salt", "eggs", "fish sauce", "lime juice", "cilantro", "scallion", "cucumber", "chile", "peanuts", "lettuce leaf", "fresh mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.2 [FatContent] 20.8 [SaturatedFatContent] 7.5 [CholesterolContent] 209.5 [SodiumContent] 783.2 [CarbohydrateContent] 77.4 [FiberContent] 1.4 [SugarContent] 2.3 [ProteinContent] 25.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the som moo: Wash the pork skins in a bowl of well-salted water 3 or 4 times. Drain well and set aside. Sprinkle the chilled pork with the Thai seasoning mixture, monosodium glutamate, salt and sugar and mix well with your hands until it feels sticky. Add the pork skins, mixing until well incorporated, then add the roasted rice powder. Roll the pork mixture into 10 slightly flattened balls. Wrap tightly in plastic wrap or banana leaves. Refrigerate for at least 3 days to ferment and cure. For the rice balls: Cook the onions in some oil in a large skillet over medium heat, stirring occasionally, until lightly browned, 10 to 12 minutes; transfer to a large bowl. Add the rice, cilantro and salt to taste. Mix in the eggs. Using lightly oiled or damp hands, firmly shape the rice into 30 slightly flattened balls. Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the rice balls until golden and crispy. Transfer to a paper towel-lined plate or tray. For serving: Crush the rice balls into chunks with the back of a large spoon in a large bowl. Season with fish sauce and lime juice. Break the som moo into pieces and add to the bowl along with cilantro, scallions, cucumbers, chiles and peanuts. Adjust the seasonings as needed. Transfer to a platter. Serve with lettuce leaves and mint leaves and eat as wraps.
[Name] Pancit Palabok (Pancit Lug-Lug) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2017-07-17T16:33:00Z [Description] Make and share this Pancit Palabok (Pancit Lug-Lug) recipe from Food.com. [Images] character(0) [RecipeCategory] Filipino [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "2", "2", "2", "1", "2", "1", NA, "1", NA, NA, NA, "4 -6", "4 -6"] [RecipeIngredientParts] ["shrimp", "garlic", "annatto seeds", "salt", "all-purpose flour", "salt", "garlic", "annatto seeds", "green onion", "hard-boiled eggs", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1229.4 [FatContent] 90.2 [SaturatedFatContent] 12.6 [CholesterolContent] 472.3 [SodiumContent] 8340.3 [CarbohydrateContent] 61.0 [FiberContent] 3.2 [SugarContent] 1.8 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the shrimp sauce:", "Place the shrimp heads in a food processor and add enough water to come up to two-thirds the level of the shrimp. Blend until smooth. Strain the shrimp head mixture through a fine mesh strainer, using your hands to squeeze out all of the liquid, and then discard the solids. Return the strained liquid to the food processor. Add the shrimp bodies and puree into a smooth paste. Set aside.", "Heat a large wok or large deep skillet over medium-high heat until hot. Add the oil and saute the garlic, stirring often, until golden brown. Add the annatto seeds with some of their soaking liquid and the blended shrimp paste. Sprinkle in the salt. Simmer for 10 to 15 minutes, and then add more salt to taste.", "For the palabok:", "Toast the flour in a saucepan until light chestnut in color. Whisk in the salt and 3 cups water until smooth. Saute the garlic in oil in a work or large skillet until golden brown. Do not overcook. Add the annatto to the flour mixture and then strain the garlic oil into the pan. Simmer over medium heat, stirring constantly, until thickened.", "For the noodles:", "Cook the noodles in a pot of boiling water for 7 to 10 seconds. Drain.", "To assemble:", "Divide the noodles among 4 to 6 plates. Spoon the palabok and shrimp sauce over the noodles. Garnish with chicharron, green onions and eggs. Serve with lemon wedges." ]
[Name] Chicken Suqaar [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT3H20M [TotalTime] PT3H45M [DatePublished] 2017-07-17T16:58:00Z [Description] Make and share this Chicken Suqaar 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/BEuPya1TFyfkpbZgcMZA_CCATH105H_52426_1014.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Somalian", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "1", "8", "1", "3", "2", "1", "2 1/2", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breasts", "paprika", "lemon pepper", "onion", "cold water", "garlic cloves", "fresh cilantro", "chicken bouillon", "ground cumin", "ground cardamom", "hot water", "basmati rice", "kosher salt", "spaghetti", "banana", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 728.8 [FatContent] 17.9 [SaturatedFatContent] 4.0 [CholesterolContent] 61.9 [SodiumContent] 353.8 [CarbohydrateContent] 108.3 [FiberContent] 7.6 [SugarContent] 4.3 [ProteinContent] 33.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["For the chicken:", "Put the chicken breasts in a large bowl and sprinkle with the Cajun seasoning, paprika and lemon pepper. Drizzle with the oil and toss to coat. Cover and let marinate in the refrigerator for 3 hours.", "For the rice:", "Preheat the oven to 350 degrees F. Saute the onions in the oil in a large ovenproof pan over medium heat, stirring occasionally. Puree the cold water, garlic and cilantro in a blender or food processor. Add the mixture to the onions along with the bouillon, cumin and cardamom and stir in the hot water and rice. Season with salt. If desired, add the orange food coloring for decorative color. Cover and transfer to the oven and cook until the rice is fully cooked and the liquid has been absorbed, 10 to 15 minutes.", "For cooking the chicken:", "Sear the chicken on a double-burner griddle or in batches in a large skillet over medium-high heat until nearly cooked through. Slice the chicken and then return to the griddle with the sauteed mixed vegetables and bisbess and continue cooking until browned.", "Fill a serving platter with half rice and half spaghetti. Top the rice with the chicken and serve with bananas, limes and bisbess. To eat the pasta, use your right hand to wrap spaghetti around a small chunk of banana." ]
[Name] Scotch Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-07-17T18:05:00Z [Description] Make and share this Scotch Eggs 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/f1rUx5S1RsCCVy063a66_CCATH105H_52426_1019.jpg" [RecipeCategory] European [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "3/4", "1/2", "2", "6"] [RecipeIngredientParts] ["breakfast sausage", "all-purpose flour", "eggs", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.1 [FatContent] 29.2 [SaturatedFatContent] 9.3 [CholesterolContent] 312.1 [SodiumContent] 751.4 [CarbohydrateContent] 18.4 [FiberContent] 0.9 [SugarContent] 1.5 [ProteinContent] 26.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Pour 2 inches of oil into a wide heavy pot and heat over medium heat until a deep-fry thermometer registers 350 degrees F.", "While the oil is heating, divide the sausage into 6 portions. Put the breadcrumbs, flour and beaten eggs in separate shallow bowls. Roll each hard-boiled egg in the flour and press 1 portion of the sausage around each egg. Dip the sausage-wrapped eggs into the beaten eggs and roll in the breadcrumbs.", "When the oil is hot, fry the eggs in batches until the sausage is cooked and the eggs are golden, 4 to 5 minutes. Transfer the eggs to a paper towel-lined plate and serve warm." ]
[Name] Sogan Dolma (Stuffed Onions) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2017-07-17T18:15:00Z [Description] Make and share this Sogan Dolma (Stuffed Onions) 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/eGQxkVkPQyqXdluaZc7s_CCATH105H_52426_1007.jpg" [RecipeCategory] Onions [Keywords] ["Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "4", "1", "2", "1", "1", "1", "1", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["white vinegar", "celery", "ground beef", "rolled oats", "white rice", "cold water", "red paprika", "herb seasoning mix", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 781.6 [FatContent] 37.6 [SaturatedFatContent] 13.9 [CholesterolContent] 154.2 [SodiumContent] 183.0 [CarbohydrateContent] 57.8 [FiberContent] 5.2 [SugarContent] 2.7 [ProteinContent] 48.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Serving suggestions: cold sour cream, cucumber salad. Preheat the oven to 450 degrees F. Boil the halved onions in water with 3 tablespoons of the vinegar until soft but not falling apart, about 15 minutes. Put the chopped onions, carrots and celery in a food processor and blend until finely chopped. Combine the vegetable mixture, ground beef, oats, rice, tomato sauce, cold water, paprika, vegetable herb seasoning, chicken base, garlic and pepper in a bowl and mix well with your hands. Remove the halved onions from the water and separate into cups. Fill each cup with meat mixture and place meat-side up in a single layer in a 12- by 15-inch baking pan. Mix the remaining 2 tablespoons vinegar with enough hot water to pour into the pan to cover halfway up the sides. Cover and bake for 2 hours. To serve, transfer the stuffed onions to plates and cover with sauce. Serve with a cold sour cream and cucumber salad.
[Name] Fish and Chips [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2017-07-17T18:25:00Z [Description] Make and share this Fish and Chips recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "4", NA, "4", "4", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "water", "cod fish fillets", "idaho potatoes", "salt", "malt vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 832.0 [FatContent] 2.9 [SaturatedFatContent] 0.5 [CholesterolContent] 99.3 [SodiumContent] 208.9 [CarbohydrateContent] 136.2 [FiberContent] 10.7 [SugarContent] 3.4 [ProteinContent] 61.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together the flour with 3 cups water flour together in a mixing bowl until smooth. Whisk in the egg whites. Add egg whites and combine. Cover and refrigerate for 30 minutes.", "Pour 2 inches of oil enough oil into a wide heavy pot to reach a depth of 2 inches. Heat the oil over and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Pour some flour into a shallow dish or bowl. Dredge 1 fillet at a time into Working with one filet at a time, dredge fish inthe flour, shaking off any excess, and then dip in the batter until. Dip fish into batter until completely coated, then letletting the excess drain off. Slip the fish flat into the hot oil; don''t just drop it in or it will curl up. Fry the fish, turning once, until golden brown, 3 to 4 minutes. Transfer to a wire rack to drain.", "Lower heat until the oil temperature reduces toto 345 degrees F (or have a separate pot of oil heating]. Working in batches, blanch the potatoes in the oil just long enough to soften the insides. Drain, Ttransfer to a paper towel-lined tray or plate to drain, and let cool completely. Increase the heat until oil temperature reaches to 370 degrees F. Again, working in batches, fry the potatoes until golden brown. (British-style fries are soggy, not crisp.].", "Serve the cod with fries, salt and malt vinegar." ]
[Name] Smoked Tilapia With Pili Pili [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2017-07-17T18:35:00Z [Description] Make and share this Smoked Tilapia With Pili Pili recipe from Food.com. [Images] character(0) [RecipeCategory] Tilapia [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "4", "4", "1", NA, NA, NA, NA, NA, NA, NA, "2", "1", "1", "1/4", "1", NA, NA, NA, NA, "1", "1/4", "8", "6", "4", "1", "2"] [RecipeIngredientParts] ["garlic cloves", "scallions", "onion", "fresh parsley", "dried rosemary", "dried thyme", "fresh rosemary leaf", "fresh thyme leave", "lemon juice", "salt", "lemon pepper", "plantain", "vinegar", "salt", "habanero peppers", "garlic cloves", "scallions", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.0 [FatContent] 22.6 [SaturatedFatContent] 3.4 [CholesterolContent] 62.5 [SodiumContent] 1299.7 [CarbohydrateContent] 71.9 [FiberContent] 13.9 [SugarContent] 33.5 [ProteinContent] 39.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Tilapia: For the tilapia: Combine the tarragon, garlic, scallions, onions and some bay leaves, parsley, rosemary and thyme in a blender. Add the oil, lemon juice, Pili-Pili and salt and blend until it forms a paste, about 2 minutes. Put the fish in a deep dish and spread on the marinade, rubbing it all over. Cover and let marinate in the refrigerator for 1 to 2 days, turning the fish about every 6 hours. Start a nice charcoal fire in your smoker to cook over indirect heat. Sprinkle some bay leaves, lemon pepper, rosemary and thyme over the fire. When the charcoal is red, add the soaked wood chips and get it smoking. Careful as the smoke will make you all cough. Place the fish in the smoker and cook, checking the fish every 15 minutes until cooked through, about 45 minutes. Transfer the fish to plates and serve with Pili-Pili sauce and fried plantains. Bon appetit! Pili-Pili: Combine the vinegar, salt, chiles, garlic, scallions, tomatoes and 1 tablespoon water in a blender and puree until smooth, about 3 minutes. Heat the oil in a pot, add the puree, and cook for about 10 minutes. Transfer to a jar or bowl. You can eat it on anything, pizza, eggs, burgers, fish, meat, chicken, cassava, soup, spaghetti, tacos and more. It can also be used as a condiment, as a dip or a marinade. Cook's Note: Never breathe the aroma of the Pili-Pili when cooking; cook it outside for safety.
[Name] Apple Strudel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-07-17T18:41:00Z [Description] Make and share this Apple Strudel recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/51/Bj6ZwucJRj6PvxkCUAzl_apple%20strudel.jpeg" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "German", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/8", "3", "1", "1 1/2", NA, "1", "6 -8", "1/3", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["bread flour", "salt", "warm water", "butter", "apples", "granulated sugar", "ground cinnamon", "butter", "vanilla ice cream", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.3 [FatContent] 6.9 [SaturatedFatContent] 1.1 [CholesterolContent] 20.8 [SodiumContent] 139.7 [CarbohydrateContent] 62.4 [FiberContent] 5.8 [SugarContent] 23.5 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the dough: Mix together the flour and salt in a bowl. Beat the oil and egg together and mix into the flour. Slowly add the water while stirring until a ball of dough forms. Dust a clean work surface with some flour. Knead the dough intensely until it is smooth and silky. Lay a large smooth kitchen towel on a clean work surface and generously flour the towel. Place the dough in middle of the towel and roll out into a large thin rectangle. Brush the dough with some butter and sprinkle with the breadcrumbs to cover the entire dough surface. For the apples: Put the apples into a large bowl. Sprinkle with the sugar and cinnamon and gently toss to mix well. Preheat the oven to 350 degrees F. Brush a baking sheet with butter and set aside. Place the long side of the dough closest to you. Mound the apples into a log along the bottom edge of the rectangle, leaving about a 2-inch border from the sides and the edge of the dough closest to you. Roll up the strudel jelly-roll style using the towel as an aid and beginning at the edge closest to you. Gently tuck in the sides and transfer the strudel seam-side down to the baking sheet. Brush generously with butter. Bake until lightly golden, 50 to 60 minutes. Let the apple strudel cool for at least 15 minutes before slicing. Serve with vanilla ice cream and whipped cream and a dusting of sugar. And there you have an authentic German dessert.
[Name] Colombian Burger [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-17T18:49:00Z [Description] Make and share this Colombian Burger recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] [NA, "2", NA, "1/2", "1/2", "2", NA, NA, NA, NA, "1", NA, "1", NA] [RecipeIngredientParts] ["hamburger", "tomatoes", "monterey jack cheese", "bacon", "ketchup", "ketchup", "mustard", "shoestring potatoes", "pineapple ring", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 12.7 [SaturatedFatContent] 5.4 [CholesterolContent] 25.4 [SodiumContent] 230.4 [CarbohydrateContent] 22.6 [FiberContent] 4.3 [SugarContent] 14.8 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 1 burger [RecipeInstructions] Preheat the grill to medium-high heat. Grill the burger to desired doneness. Place the tomatoes on top of the bottom half of the burger bun. Layer on the burger patty, cheese, coleslaw and bacon. Drizzle with the garlic sauce, pink sauce, ketchup and mustard. Top with shoestring potatoes, pineapple sauce, pineapple ring, shredded lettuce and the bun top. Serve with additional sauces on the side.
[Name] Feijoada [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H30M [PrepTime] PT8H30M [TotalTime] PT13H [DatePublished] 2017-07-17T19:01:00Z [Description] Make and share this Feijoada 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/hKsQw2XUQxaO6q38ktih_Feijoada.jpeg" [RecipeCategory] Beans [Keywords] ["Meat", "Brazilian", "South American"] [RecipeIngredientQuantities] ["2", "2", NA, "1", NA, "1", "8", "4", "4", "2", "2", "1", "1", NA, NA, "2", NA, NA, NA, NA] [RecipeIngredientParts] ["black beans", "onions", "garlic", "bay leaf", "beef brisket", "bacon", "smoked ham hocks", "smoked sausage", "salt", "white rice", "orange", "manioc flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.5 [FatContent] 7.5 [SaturatedFatContent] 2.4 [CholesterolContent] 25.5 [SodiumContent] 152.8 [CarbohydrateContent] 39.9 [FiberContent] 14.7 [SugarContent] 2.3 [ProteinContent] 21.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the beans: Drain the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer for about 1 hour. Meanwhile, saute the onions in vegetable oil in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions, garlic and bay leaves into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered. For the meat: While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks, pig tails and sausages in enough roasting pans or baking sheets to contain them in one layer, and roast for 1 hour 30 minutes to 2 hours. Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes. For the collard greens: Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards in handfuls, letting the greens wilt a little before adding more. Saute until crisp tender. Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada.
[Name] Chocolate and Roasted Cherry "Scones" [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H5M [PrepTime] PT1H [TotalTime] PT2H5M [DatePublished] 2017-07-17T20:01:00Z [Description] These Chocolate and Roasted Cherry Scones are gluten free, dairy free and full of Summer cherry flavour. Not flaky like traditional scones, but just as decadent with tea! Adapted from Brittany Angell's book Every Last Crumb [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/HK3GicKrTOvouWL4fxJe_25239005103_919f46bfaa_b.jpg" [RecipeCategory] Scones [Keywords] ["Breakfast", "Dessert", "Cookie & Brownie", "Cherries", "Fruit", "Nuts", "Free Of...", "Sweet", "Brunch", "Baking", "Oven", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/3", "1", "1/2", "2", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "1", "1/3", "3/4"] [RecipeIngredientParts] ["cherries", "cherries", "flax seeds", "arrowroot", "tapioca starch", "baking soda", "kosher salt", "shortening", "eggs", "vanilla", "jaggery", "raw sugar", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.6 [FatContent] 20.7 [SaturatedFatContent] 4.5 [CholesterolContent] 46.5 [SodiumContent] 244.3 [CarbohydrateContent] 26.6 [FiberContent] 3.6 [SugarContent] 14.8 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] 8 small scones [RecipeInstructions] Heat oven to 450F and line a rimmed baking sheet with parchment. Spread the cherries out in one layer on the sheet. Roast for 15 minutes, stirring halfway through. Set aside and let cool. Reduce the oven to 350F and line a baking sheet with parchment. In a large bowl, whisk the almond and pumpkin seed flours, chia seed, arrowroot starch, baking soda and salt. Cut in the Earth Balance Buttery Sticks and shortening until the mixture consists of pea-sized lumps. In a small bowl, beat the eggs with the vanilla, jaggery and vinegar. Pour into the flour mixture and mix just until the dough comes together. Stir in the chocolate chips and cooled cherry-chocolate mixture. Spread in a lined 6” springform pan and bake 20 minutes. Score into 8 scones with a bench scraper or sharp knife (do not separate the pieces]. Return to the oven and bake for 25 minutes longer. Remove the springform ring and bake a final 15 minutes. Cool 30 minutes, then cut along the score lines and separate the pieces.
[Name] Soft and Simple Extra Peanutty Peanut Butter Cookies [AuthorId] 2001367263 [AuthorName] Paul W. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-17T21:05:00Z [Description] Very simple peanut butter cookies with added peanuts for extra peanutty flavor. No butter and the cookies are soft, not crispy. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["raw peanuts", "flour", "baking soda", "egg", "brown sugar", "milk", "crunchy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.3 [FatContent] 9.6 [SaturatedFatContent] 1.6 [CholesterolContent] 10.8 [SodiumContent] 114.5 [CarbohydrateContent] 21.2 [FiberContent] 1.7 [SugarContent] 13.2 [ProteinContent] 5.7 [RecipeServings] 18.0 [RecipeYield] 3 dozen [RecipeInstructions] ["preheat oven to 350 degrees.", "Break-up peanuts (I use a rolling pin and a plastic bag] and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.", "Mix with fork in a bowl:", "1 cup flour and 1/2 teaspoon baking soda.", "Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever] then add 1 cup crunchy peanut butter and mix.", "Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.", "Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.", "Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven] and cool on a rack." ]
[Name] Super Simple Sweet Burritos [AuthorId] 2001367263 [AuthorName] Paul W. [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-07-17T21:05:00Z [Description] I believe they're called "wraps" these days. We found long ago that pretty much anything can go in a flour tortilla: left-over Chinese food, Pizza bits, eggs, etc. This recipe is really simple and we often have it at breakfast with coffee. It's so simple I'm a little embarrassed to call it a recipe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1/4"] [RecipeIngredientParts] ["flour tortillas", "peanut butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.6 [FatContent] 28.5 [SaturatedFatContent] 12.5 [CholesterolContent] 40.7 [SodiumContent] 424.6 [CarbohydrateContent] 19.6 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] 3 burritos [RecipeInstructions] ["I just guestimated the amounts.", "Place a glob of peanut butter and an equal sized glob of maple butter on each tortilla. Whatever size works for you, and whatever ratio of peanut butter to maple butter you like.", "Smear the two together and all around on half the tortilla. Roll the tortilla up, starting at the edge of the filling and ending at the plain side.", "Put them on a plate, insert in a plastic bag to preserve moisture, and microwave for as long as works for you. For 6 burritos, in my microwave, 55 seconds is good. For 3 about 30 seconds." ]
[Name] Hummus [AuthorId] 2000920642 [AuthorName] avandewater2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-17T21:06:00Z [Description] Make and share this Hummus recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1", "2", "1/4", "1"] [RecipeIngredientParts] ["chickpeas", "fresh lemon juice", "tahini", "garlic clove", "olive oil", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.3 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 219.6 [CarbohydrateContent] 19.6 [FiberContent] 4.1 [SugarContent] 0.3 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
[Name] Breakfast Popsicles [AuthorId] 2139670 [AuthorName] k2oneal [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-07-17T21:07:00Z [Description] Healthy cool way to start the morning. Filled with yogurt, fruit, granola and peanut butter. We have been having a HOT summer. A friend suggested we make "Breakfast Popsicles." They came out so good that we have been making them every week. No need to use exact measurements since it really is to taste but this is close. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Fruit", "Peanut Butter", "Summer", "Brunch", "< 30 Mins", "Freezer", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["5", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["vanilla yogurt", "peanut butter", "granola cereal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.9 [FatContent] 11.2 [SaturatedFatContent] 2.9 [CholesterolContent] 6.4 [SodiumContent] 85.4 [CarbohydrateContent] 24.8 [FiberContent] 3.4 [SugarContent] 13.1 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] 10 Popsicles depending on size of mold [RecipeInstructions] ["Mix bananas, yogurt and peanut butter. Set aside. Divide sliced fruit into molds filling them half full. Top with spoonful of banana mixture. Tap molds on counter to distribute banana mixture into the bottom of the mold. Add a layer of granola and top with more banana mixture to the top of the mold. Tap again to get out any air pockets. Place sticks in mold and freeze.", "We've branched out and tried adding a ribbon of peanut butter to mixed reviews. Cinnamon is a crowd favorite. Have fun. Be creative. Enjoy!" ]
[Name] Adalynn's Favorite Veggies [AuthorId] 316136 [AuthorName] amievv821 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-07-17T21:07:00Z [Description] Make and share this Adalynn's Favorite Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Kid Friendly", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["bacon", "olive oil", "carrot", "onion", "celery", "zucchini", "cabbage", "garlic clove", "salt", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.3 [FatContent] 8.3 [SaturatedFatContent] 1.9 [CholesterolContent] 5.4 [SodiumContent] 487.5 [CarbohydrateContent] 7.5 [FiberContent] 2.2 [SugarContent] 3.9 [ProteinContent] 2.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a frying pan. Add bacon and cook until browned. add carrot, celery and onion. Sautee for about 8-9 minutes over medium heat until softened. add zucchini and cook for 2 minutes. Add cabbage, salt and red pepper and cook for 2 minutes until slightly wilted. Add garlic and cook for one additional minute. Serve.
[Name] Unsweetened Oat Bars [AuthorId] 351614 [AuthorName] godsjoyfulkid [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-17T21:08:00Z [Description] I don't remember where I adapted this recipe from, but I've been changing it and adding things to it ever since I found it. It is great for those on a sugarless diet. They have no added sweetener of any sort. The sweetness in them comes from the bananas. My husband who loves sugar even likes these! They are full of fiber and nutrients, and highly adaptable! [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Grains", "Vegan", "< 60 Mins", "Beginner Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "2/3", "4", "1/2", "3/4", "2", "2", "3/4", "3/4", "3/4", "1"] [RecipeIngredientParts] ["bananas", "applesauce", "rolled oats", "raisins", "vanilla extract", "ground cinnamon", "pecans", "unsweetened dried shredded coconut", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.2 [FatContent] 5.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 24.3 [FiberContent] 4.5 [SugarContent] 6.9 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 24 bars [RecipeInstructions] Mix dry ingredients (oats, raisins, cinnamon, coconut, cocoa powder] together. Mix wet ingredients (mashed bananas, almond milk, vanilla extract, peanut butter] together. Mix dry ingredients with wet ingredients until well combined. Spread evenly in rectangular baking dish. Bake at 350* for 25-30 minutes.
[Name] Candied Honey Oven Roasted Pecans [AuthorId] 313916 [AuthorName] JackyAZ [CookTime] PT7M [PrepTime] PT5M [TotalTime] PT12M [DatePublished] 2017-07-17T21:09:00Z [Description] Make and share this Candied Honey Oven Roasted Pecans 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/313916/rFOjuQ8UQaivOyCRX21i_FullSizeRender.jpeg" [RecipeCategory] Nuts [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["pecans", "granulated sugar", "brown sugar", "salt", "allspice", "butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.2 [FatContent] 18.0 [SaturatedFatContent] 2.8 [CholesterolContent] 6.1 [SodiumContent] 78.7 [CarbohydrateContent] 7.4 [FiberContent] 2.1 [SugarContent] 5.2 [ProteinContent] 2.0 [RecipeServings] 10.0 [RecipeYield] 2 Cups [RecipeInstructions] ["Preheat oven to 375 degrees.", "Mix sugar, salt and allspice in a small bowl and set aside.", "Saute butter and honey in pan and bring to a boil.", "Remove from heat. Add nuts and toss to coat.", "Transfer nuts to a baking sheet lined with aluminum foil.", "Sprinkle sugar mixture over the top of the nuts and toss gently. NOTE: Do not mix as sugar will dissolve and won't stick to the nuts.", "Toast in the oven for 5-7 minutes.", "Let nuts cool completely and store in air-tight container or freeze." ]
[Name] Seasoned Roaster Oven Chicken [AuthorId] 313916 [AuthorName] JackyAZ [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-07-17T21:09:00Z [Description] Make and share this Seasoned Roaster Oven Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["roasting chickens", "butter", "fresh ground pepper", "coarse salt", "garlic cloves", "poultry seasoning", "onion", "lemon zest", "fresh lemon juice", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 685.8 [FatContent] 55.7 [SaturatedFatContent] 22.3 [CholesterolContent] 219.9 [SodiumContent] 788.1 [CarbohydrateContent] 4.3 [FiberContent] 0.9 [SugarContent] 1.4 [ProteinContent] 40.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] ["Preheat roaster to 450 degrees.", "In small bowl, combine butter, salt, pepper, poultry seasoning, lemon juice, lemon zest.", "Rub mixture between skin and meat and over the skin of the chicken.", "Stuff chicken with quartered lemon and onion.", "Put chicken in roaster and cook at 450 for 15 minutes to crisp the skin.", "After 15 minutes, reduce heat to 350 degrees and cook for an additional hour (or until chicken temperature is 170 degrees when tested with meat thermometer in the breast].", "Extra tip - Save the drippings to make a sauce or chicken stock." ]
[Name] Ground Turkey White Chili [AuthorId] 313916 [AuthorName] JackyAZ [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-07-17T21:09:00Z [Description] Make and share this Ground Turkey White Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/2", "1", "2", "1", "3", "1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["ground turkey", "chicken broth", "green chili peppers", "onion", "cannellini beans", "garlic cloves", "ground cumin", "dried oregano", "ground cayenne pepper", "white pepper", "salt", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.7 [FatContent] 10.2 [SaturatedFatContent] 4.2 [CholesterolContent] 51.7 [SodiumContent] 908.5 [CarbohydrateContent] 26.0 [FiberContent] 7.3 [SugarContent] 5.2 [ProteinContent] 23.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large pot over medium heat, combine the onion, garlic, jalapeno and ground turkey. Saute for 10 minutes or until turkey is well browned Add chile peppers, cumin, oregano, cayenne, white pepper and saute for 5 more minutes. Add beans, corn, salt, and chicken broth to the pot, mix well. Stir in the cheese and simmer for 10 additional minutes.
[Name] Spicy Hatch Chile Queso Blanco Dip [AuthorId] 313916 [AuthorName] JackyAZ [CookTime] PT1H5M [PrepTime] PT5M [TotalTime] PT1H10M [DatePublished] 2017-07-17T21:10:00Z [Description] Make and share this Spicy Hatch Chile Queso Blanco Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/64/KdaUCppTjKH3ZmWO7fOg_FBBBE58B-3E87-495C-9719-40588D6812F5.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/64/f56KUHTUSmK29XZtjUwF_1CB7BAA4-E283-4DFE-A8BB-D39C9E65D2EA.jpeg"] [RecipeCategory] Mexican [Keywords] ["High In...", "Spicy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "2", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["American cheese", "cream cheese", "butter", "cilantro", "habanero pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 314.5 [FatContent] 25.3 [SaturatedFatContent] 15.2 [CholesterolContent] 71.8 [SodiumContent] 657.3 [CarbohydrateContent] 9.4 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Grease bottom of the crockpot with butter. Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot. Cover and cook on low heat for 45 minutes. Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted. Keep cheese dip in crockpot on the warm setting until ready to serve.
[Name] Soft Wheat Bread [AuthorId] 2001618189 [AuthorName] Kellie H. [CookTime] PT30M [PrepTime] PT3H [TotalTime] PT3H30M [DatePublished] 2017-07-17T21:10:00Z [Description] Light, soft, tasty, and healthy! Just made this bread and it is so good - thin crust and lots of soft bread. I wanted to keep a record of the recipe, so this is my first post! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001618189/24dcJJ3TyGsaY4UPJDdm_image.jpeg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3", "1", "2", "1", "1", "1 1/2", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "salt", "honey", "molasses", "brown sugar", "whole wheat flour", "all-purpose flour", "wheat germ"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2212.1 [FatContent] 57.3 [SaturatedFatContent] 29.7 [CholesterolContent] 122.1 [SodiumContent] 2786.7 [CarbohydrateContent] 370.2 [FiberContent] 35.2 [SugarContent] 64.5 [ProteinContent] 71.4 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Place all ingredients in the order listed into a bread machine. Use the dough setting and let the machine do all the kneading. My machine mixes everything, lets the dough rest, then rekneads, then rises. Takes about an hour and a half. Once the machine beeps, punch the dough down and remove to a lightly floured surface. I lightly kneaded and then shaped into a loaf. Place in a greased bread pan and put someplace to rise for an hour. I used my oven and just didn't turn it on. Removed from the oven after an hour. Heat oven to 325 and bake in the center of oven for 30 minutes. Remove from oven and rub a tablespoon of butter all over top crust. Allow to initially cool by placing pan on a rack. Then turn the pan on its side and the loaf will come right out (as long as you thoroughly greased the pan that is]. I was not able to let the loaf fully cool -- as I must have the end piece while still warm :] My bread knife sliced it perfect and it held its shape anyways.
[Name] Instant Pot Mac and Cheese [AuthorId] 2001625046 [AuthorName] Brandon S. [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2017-07-17T21:11:00Z [Description] Make and share this Instant Pot Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3", "2", "2", "4"] [RecipeIngredientParts] ["elbow macaroni", "heavy whipping cream", "evaporated milk", "butter", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1071.6 [FatContent] 57.6 [SaturatedFatContent] 35.3 [CholesterolContent] 188.4 [SodiumContent] 1716.8 [CarbohydrateContent] 101.2 [FiberContent] 3.9 [SugarContent] 3.6 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Place the macaroni water salt and butter. 2. Set Instant Pot on 4 minutes manual. 3. Manual release pressure quick release. 4. Take lid off and set pot on saute and add whipping cream and stir. 5. Slowly add cheese as it melts and enjoy.
[Name] Peach Cobbler/Noe&Vero [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-07-17T21:11:00Z [Description] Make and share this Peach Cobbler/Noe&Vero recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "1", "3/4", "1 1/4", "1 1/4", "1", "1", "1", "1/8", "1", "8"] [RecipeIngredientParts] ["brown sugar", "lemon", "granulated sugar", "flour", "milk", "salt", "baking powder", "vanilla", "nutmeg", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.4 [FatContent] 13.5 [SaturatedFatContent] 8.2 [CholesterolContent] 35.9 [SodiumContent] 290.5 [CarbohydrateContent] 80.8 [FiberContent] 3.2 [SugarContent] 55.7 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place in a pot the 2 cans of peaches and the syrup of 1 can. Add the brown sugar, lemon, and 1/4 cup granulated sugar. Boil for a few minutes. Combine in a bowl the flour, the milk, the salt, baking powder, vanilla, nutmeg, cinnamon, and 1/2 cup granulated sugar. Place butter in a 13x9 pan. Add the ingredients combined in step 2 and pour the peaches mixture over it without stirring. Bake at 375 for 40-45 minutes. ENJOY!
[Name] Roast Beast [AuthorId] 2001582775 [AuthorName] Darins Delicacies [CookTime] PT1H30M [PrepTime] PT24H [TotalTime] PT25H30M [DatePublished] 2017-07-17T21:12:00Z [Description] Make and share this Roast Beast 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/53/27/68/b4foWhdQfqxd5zGwjLQY_Garlic_Crusted_Roast_Beef_GreenBeans_4930.gif" [RecipeCategory] Meat [Keywords] ["Roast", "Oven"] [RecipeIngredientQuantities] ["4 -8", "3 -4", "1 -2", "3", "4 -6", "2", "1", "1 -2", "3", "3", "1", "1 -2", "1 -2", "1/8"] [RecipeIngredientParts] ["beef roast", "garlic cloves", "red pepper flakes", "rosemary", "olive oil", "chicken broth", "sweet wine", "dry white wine", "bay leaf", "carrots", "celery", "onion", "cornstarch", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 557.0 [FatContent] 22.2 [SaturatedFatContent] 6.5 [CholesterolContent] 200.3 [SodiumContent] 514.0 [CarbohydrateContent] 11.8 [FiberContent] 1.6 [SugarContent] 5.9 [ProteinContent] 68.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] rub/massage mix over all meat and put in fridge for overnight/4hours. let stand on counter for 1or 2 hours before you want to cook (bake close to room temp]. preheat oven to 450. cover with a lot of Pepper and Salt - thicker the roast add more. cut up celery/carrots/onions. toss w salt pepper and oil put in the bottom of pan. put roast on top of veggies. pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs. also have 1 cup of broth ready in case it gets dry on bottom of pan. bake at 450 for 20-30 mins( good brown color]. turn oven down to 350 - cook until 120 for med rare- 125/130 for med. remove roast - put on plate cover with foil - let stand at least as long as you cook it. remove veggies. add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings. put back in heated oven -stir at 5 mins - 10 mins your gravy is done.
[Name] Meatloaf [AuthorId] 2001630926 [AuthorName] Anonymous [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-07-17T21:13:00Z [Description] Make and share this Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1 1/2", "1", "2/3", "2/3", "3", "1", "1/2", "1/2", "2", "1", "2 -3", "1 1/2"] [RecipeIngredientParts] ["ground beef round", "onions", "ketchup", "parsley", "eggs", "salt", "pepper", "mozzarella cheese", "parmesan cheese", "garlic cloves", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 813.1 [FatContent] 51.8 [SaturatedFatContent] 22.6 [CholesterolContent] 291.9 [SodiumContent] 1166.5 [CarbohydrateContent] 22.5 [FiberContent] 2.6 [SugarContent] 8.6 [ProteinContent] 62.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine in bowl. Fill a loaf pan with the mixture, bake at 350 for 1-1 1/4 hours, or until the meat is firm to the touch and has shrunk from the sides of the pan. Internal temp should be 160. This says to pour off access fat, but I like to drain as I cook, and then let stand for 15 minutes.
[Name] Jalapeno Popper Black Bean Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-18T16:47:00Z [Description] Can't wait to make this from: http://joanne-eatswellwithothers.com/2015/07/jalapeno-popper-black-bean-burgers.html [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "2", "5", "1", "1/4", "1/8", "1", "1", "1/4", "1", "4", "6", "6"] [RecipeIngredientParts] ["black beans", "eggs", "olive oil", "ground cumin", "salt", "dried ancho chile powder", "panko breadcrumbs", "red bell pepper", "cilantro", "shallot", "cream cheese", "cheese slices"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.8 [FatContent] 29.9 [SaturatedFatContent] 11.0 [CholesterolContent] 101.1 [SodiumContent] 799.2 [CarbohydrateContent] 64.3 [FiberContent] 11.4 [SugarContent] 5.7 [ProteinContent] 24.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat broiler to high. Place jalapenos, cut side down, on a foil-lined baking sheet and broil until totally blackened, about 10-15 minutes. Cover with the foil immediately upon removing from the oven and let sit for 5 minutes.", "Remove the skin from the jalapenos and finely chop the flesh. Set aside.", "Meanwhile, place 2 1/2 cups beans in a large bowl and mash until smooth. In a separate bowl, whisk together the eggs, 1 tbsp oil, cumin, salt and cayenne. Stir together the egg mixture, remaining beans, panko, bell pepper, cilantro and shallot. Mix into the mashed beans.", "In a small bowl, whisk together the jalapenos and cream cheese.", "Form the burger mix into 6 patties. Divide the cream cheese mixture among the patties and stuff inside them so that the black bean mixture completely surrounds them.", "Heat 2 tbsp olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Place 3 patties in the skillet. Cook until browned on both sides, about 4-5 minutes per side. Repeat with remaining oil and patties.", "Serve warm topped with cheddar cheese on a toasted bun." ]
[Name] Grilled Peaches With Pepper Honey and Mint Yoghurt [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-18T19:42:00Z [Description] Fruit on the grill is my new favorite thing. I am not one for pineapple on pizza, but the extra sweetness makes this a win for any occasion. With creamy yoghurt, tart peaches and spicy cayenne, this is a dessert bowl doing all the right things. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/72/Cw2OVYbrQz65zF0VT6Uw_Unknown-2.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/72/7hIuTO9mSG6XhX7VpYIM_Unknown-3.png"] [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["4", NA, "1", "4", "1/2", "2", "1", "1 1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["lemon", "olive oil", "honey", "cayenne", "paprika", "salt", "mint", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.6 [FatContent] 7.3 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 40.6 [CarbohydrateContent] 34.4 [FiberContent] 3.9 [SugarContent] 30.2 [ProteinContent] 3.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl combine your olive oil, lemon juice and peaches, making sure to give them a coat on all sides. Preheat grill to medium heat and place peaches cut side down. Cooking for 1-2 minutes or until the release easily with a golden jammy texture. Turn over and cook for a further 1-2 minutes. (Depending on the freshness and type of peaches you may need to cook them with the hood down for an extra 5 minutes to see them through, you want them to hold their shape but be soft]. In a bowl combine 3 Tbsp of honey, cayenne, paprika and a pinch of salt. In a separate bowl combine the remaining honey, yoghurt and mint. To serve, place a spoonful of yoghurt in a bowl, top with peaches, drizzle with the honey and finish with slithered almonds and cinnamon.
[Name] Flank Steak With Charred Tomato Sauce [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-18T19:50:00Z [Description] This is the ultimate summer meal to serve family-style. With a phenomenal charred tomato sauce on top, it never disappoints. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/73/lYj6pf3xT46gKlID9ceh_Unknown-5.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/73/35xa8sDuSUGC0wSbIt4Q_Unknown-4.png"] [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1 1/2", NA, "3", "2", "3", "1/4", NA, "1/4"] [RecipeIngredientParts] ["garlic cloves", "olive oil", "tomatoes", "fresh parsley", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.3 [FatContent] 21.1 [SaturatedFatContent] 6.8 [CholesterolContent] 115.7 [SodiumContent] 100.7 [CarbohydrateContent] 7.0 [FiberContent] 1.1 [SugarContent] 4.8 [ProteinContent] 37.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season steak on both sides with salt 20 minutes before grilling. Turn grill to high heat, drizzle the steak with olive oil and cook turning every 15 seconds for 2-3 minutes or until it springs back slowly when touched, allow to rest, season with pepper. For the tomatoes, drizzle them and garlic with olive and cook on the grill for 1-2 minutes or until jammy and charred. Remove tomatoes stem and place in a bowl, squeezing the garlic flesh inches Give it a mash with a fork before mixing with parsley, zest and juice of lemon and balsamic vinegar. Season with salt and pepper. To serve slice steak against the grain and serve with dollops of the charred tomato sauce .
[Name] Next-Level Grilled Corn [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-18T19:54:00Z [Description] Want the secret to perfectly grilled corn? Boil it with some lemon to tenderize the kernels. Then, let the grill infuse everything with smoky flavor. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/74/JgdP5QyPQSGqF51sNYKq_Unknown.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/27/74/t5u5umLTlSyVlRy4AlWQ_Unknown-1.png"] [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "4", "4", "2"] [RecipeIngredientParts] ["corn", "lemon", "salt", "olive oil", "tahini", "sesame seeds", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.9 [FatContent] 17.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 52.6 [CarbohydrateContent] 31.4 [FiberContent] 5.4 [SugarContent] 5.8 [ProteinContent] 7.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a large pot with water, add in your corn ears along with a pinch of salt and squeeze the lemon juice in, placing the lemons in themselves. Preheat your grill to medium heat, remove corn from pot and shake off excess water before placing on the grill cooking on each side for 3-5 minutes for a total of 12-15 minutes, or until golden. Remove to a plate and drizzle with tahini, before sprinkling with sesame seeds, paprika, and a pinch of salt.
[Name] Thick & Creamy Shrimp Soup [AuthorId] 2783067 [AuthorName] Jessybean79 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-07-18T20:02:00Z [Description] Quick and easy soup that I created based upon Cream of Crab. Adaptable to whatever you choose but perfectly yummy that way it is. Serve with some nice sour dough or ciabatta for dipping! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2783067/Nl7KXCFyQKCkOENWJ9P6_IMG_0107.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "2 -3", "3", "1/4", "3", "4", "1", "1/2", "1", "2", "1", NA] [RecipeIngredientParts] ["shrimp", "water", "unsalted butter", "onion", "garlic", "flour", "lemon juice", "bay leaf", "fresh ground pepper", "parsley"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 980.6 [FatContent] 87.2 [SaturatedFatContent] 53.7 [CholesterolContent] 429.8 [SodiumContent] 811.9 [CarbohydrateContent] 25.2 [FiberContent] 0.7 [SugarContent] 1.1 [ProteinContent] 27.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place shrimp shells and water in a saucepan. Bring to a boil then reduce heat to low for twenty minutes. Drain twice assuring no shell bits are present in stock.", "While stock is cooking, melt butter in a large pot over medium/high heat. Add onion and garlic, sauce until fragrant - about three minutes.", "Adding one tablespoon flour at a time, whisk into butter mixture, cooking until a golden hue is present. Note: I add in three tablespoons initially, reserving the fourth to mix with a little water and thicken the soup towards the end if needed.", "Slowly whisk in light cream and bring mixture to a boil.", "Stir in 1/2 cup of stock at a time, until desired thickness is reached. Reduce to low. Note: I tend to leave my soup thicker until after I have turned to low and then add more stock if needed.", "Incorporate Old Bay, lemon juice, bay leaf, and pepper; cook for a minute.", "Add in shrimp, cook until not pink any longer - usually around 10-15 minutes, covering for the last few.", "Serve with bread for dipping and garnish with more Old Bay and parsley (optional]." ]
[Name] SALMON WITH ARUGULA, ZUCCHINI & ASPARAGUS [AuthorId] 2200190 [AuthorName] AuburnAndra [CookTime] PT12M [PrepTime] PT3M [TotalTime] PT15M [DatePublished] 2017-07-18T20:02:00Z [Description] Surprisingly simple; peppery arugula and sautéed zucchini were lightly dressed with a little lemon juice and olive oil and then topped with a pan-seared salmon filet. An unfussy, easy and elegant instant meal. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "1/2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["salmon", "olive oil", "arugula", "zucchini", "asparagus", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.7 [FatContent] 14.7 [SaturatedFatContent] 2.3 [CholesterolContent] 52.1 [SodiumContent] 117.8 [CarbohydrateContent] 9.0 [FiberContent] 3.7 [SugarContent] 4.2 [ProteinContent] 27.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a medium sauté pan over a medium-high flame, heat olive oil. Season salmon with salt and pepper. Add salmon skin side up to the pan. Cook until crispy about three-four minutes, turn over. Move the salmon to the side of the pan and add zucchini and asparagus, season with a little salt and pepper. Sauté until bright green and slightly softened, about two-three minutes. Remove from pan, set aside. Continue to cook salmon until desired temperature is reached, about one minute longer for medium-well on a thicker salmon filet. Pile arugula on a small plate. Toss with warm zucchini and asparagus, and then drizzle with lemon juice and olive oil – season with a little salt and pepper. Place salmon on top of mixture and enjoy!
[Name] A Different Quinoa Salad [AuthorId] 533286 [AuthorName] Cathie H. [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-07-18T20:09:00Z [Description] This unique salad is not only beautiful, but delishious and nutritious. It is my take on a 'Stoplight' salad. It works well as a side dish or as a standalone for a complete meal. I used a red and white quinoa, bulgur mix ( it came premixed in a box) instead of just quinoa and I am glad I did. You could just as easily use only quinoa. The texture and flavour was fantastic. I will also tell you here what I did not put in it, you can mix and match the ingredients you prefer; 2 C chopped seeded tomato and 1/2 C pitted sliced kalamata or black olives. I would have added the olives but I did not have any on hand. We loved this salad and had it for lunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/533286/ARlSi0x2SMmHhLPqIVUJ_image.jpeg" [RecipeCategory] Low Cholesterol [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1/3", "1/3", "1", "2", "2", "1", "1", "1/4", "2", "1", "1/3", "1/2", "1/4", "1/4", "2", "1/4"] [RecipeIngredientParts] ["quinoa", "quinoa", "Bulgar wheat", "black beans", "frozen corn", "celery ribs", "red bell pepper", "green onions", "feta cheese", "fresh cilantro", "salt", "lime juice", "light olive oil", "minced garlic cloves", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.0 [FatContent] 12.3 [SaturatedFatContent] 4.0 [CholesterolContent] 16.7 [SodiumContent] 367.6 [CarbohydrateContent] 34.3 [FiberContent] 7.3 [SugarContent] 2.1 [ProteinContent] 10.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thaw corn and drain if required. Put in a large mixing bowl. Prepare quinoa / quinoa bulgur mixture according to package directions cool thoroughly and add to corn in mixing bowl. Drain and rinse black beans, add to bowl. Finely dice celery, white (or red] onion and bell pepper. Add to mixing bowl. Clean jalapeno pepper, removing seeds and white ribs. Slice into thin strips then mince finely and add to other ingredients. Clean and thinly slice green onions, add to bowl. Crumble ( I used light ] feta, add to bowl. Rinse and Remove thick stems from fresh cilantro. Chop roughly and add to salad. Make the dressing, add to salad. Toss to coat then taste. Add salt toss again and serve or refrigerate for later use.
[Name] Copycat Dry Italian Seasoning and Dressing Mix [AuthorId] 533286 [AuthorName] Cathie H. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-18T20:10:00Z [Description] This is a fabulous seasoning and herb mixture that can be mixed with 2/3 cup of oil and 1/4 cup cider or red wine vinegar and 2 tablespoons of water for a tasty salad dressing. I use it more often than not, for a seasoning on pork chops, roasts, chicken and vegetables. Yesterday I used it as a brine seasoning when preparing pounded out boneless chicken breasts, it was very successful. NOTE: I use 2-1g packages of Splenda instead of sugar, your choice. You will want to double up on the recipe once you have used it a couple of times! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1/4", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["onion powder", "sugar", "oregano", "ground black pepper", "thyme", "basil", "parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 9330.1 [CarbohydrateContent] 56.5 [FiberContent] 7.0 [SugarContent] 26.8 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 1/2 Cup [RecipeInstructions] Mix all ingredients. Place in an airtight container.
[Name] Chocolate Hazelnut Beet Brownies [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-07-18T22:04:00Z [Description] Chocolate Hazelnut Beet Brownies are rich and decadent with a delicate worthiness and a wallop of nutty flavour. Perfect with a scoop of frozen yoghurt or a sprinkle of berries! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/0l5f4vi6RiWkFPDMuia3_Chocolate_Hazelnut_Beet_Brownies_are_rich_and_decadent_with_a_delicate_worthiness_and_a_wallop_of_nutty_flavour._Perfect.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Nuts", "Kid Friendly", "Sweet", "Baking", "< 60 Mins", "For Large Groups", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "2", "1", "1/2", "1/3", "1/3"] [RecipeIngredientParts] ["beet", "canola oil", "sugar", "vanilla extract", "hazelnut extract", "eggs", "strong black coffee", "flour", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 162.0 [FatContent] 9.4 [SaturatedFatContent] 1.0 [CholesterolContent] 23.2 [SodiumContent] 17.8 [CarbohydrateContent] 18.3 [FiberContent] 1.2 [SugarContent] 13.7 [ProteinContent] 2.1 [RecipeServings] 16.0 [RecipeYield] 1 8" pan [RecipeInstructions] Preheat oven to 350F Grease an 8\" pan. Set aside. Whisk together beets, oil, sugar, extracts, eggs and coffee, and beets. Add the flour and cocoa, stirring just until combined. Spread in the pan and sprinkle with the chocolate covered hazelnuts. Bake 35-45 minutes or until toothpick in center comes out clean. Cool completely before cutting.
[Name] Honey Garlic Crackers [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-07-18T22:13:00Z [Description] Gluten free honey garlic crackers, made with home-ground black rice flour. Ideal for smearing with cream cheese or topping with pepper jelly! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/AwydRD5SAKYwEw7yv8bi_Gluten_free_honey_garlic_crackers_made_with_black_rice_flour_ground_in_my_mockmill_and_stored_in_one_of_my_infinity_jars.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Rice", "Egg Free", "Free Of...", "Camping", "Baking", "< 60 Mins", "Oven", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/4", "2", "1", "1", "1 1/2", "1", "1/3 - 1/2"] [RecipeIngredientParts] ["potato flour", "garlic powder", "canola oil", "honey", "salt", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.0 [FatContent] 4.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 46.6 [CarbohydrateContent] 40.3 [FiberContent] 1.5 [SugarContent] 6.9 [ProteinContent] 2.9 [RecipeServings] 4.0 [RecipeYield] 16 crackers [RecipeInstructions] In a mixing bowl, mix together the flours, psyllium, garlic powder, oil, honey and salt. Add water slowly, stirring constantly until mixture forms a rough dough. Use your hands to form it into a mound, cover and let rest 10 minutes at room temperature. Meanwhile, heat the oven to 400F and line a baking sheet with parchment. Place the dough mixture onto the parchment and top with a sheet of wax paper. Roll out no thicker than <U+215B>”, then use a pizza cutter to score the crackers. Bake 15-17 minutes. Turn off the oven and allow to cool inside.
[Name] Wine Baked Chicken Breasts [AuthorId] 206101 [AuthorName] Recipe Junkie [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-07-19T01:02:00Z [Description] Make and share this Wine Baked Chicken Breasts recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "1", "1", "1/4", "1", "3", "3 -4"] [RecipeIngredientParts] ["red wine", "soy sauce", "water", "garlic clove", "powdered ginger", "oregano", "brown sugar", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.1 [FatContent] 16.0 [SaturatedFatContent] 3.2 [CholesterolContent] 46.4 [SodiumContent] 721.2 [CarbohydrateContent] 21.8 [FiberContent] 1.6 [SugarContent] 3.3 [ProteinContent] 19.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Combine all sauce ingredients and mix well. Place chicken in large baking dish. Pour sauce over all and cover. Bake about 1 and 1/2 hours or till the chicken is tender and done. Uncover last 15 minutes of baking time. Serve at once surrounded by rice.
[Name] Curried Pickled Red Onion [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-07-19T15:14:00Z [Description] This was a happy accident. I have pickled red onions on-hand at any given time, but I generally like to deviate from the standard onion-vinegar-sugar-salt format each time. I've been using rosemary lately, but I ran out of that, so I decided to throw in some parsley. Then, since I felt myself drawn once again to North Africa in my seasoning, I reached for the ras el hanout, but instead grabbed turmeric...and fenugreek...and cumin. I had just made a curried picked red onion. Besides the wonderful taste profile, what surprised me most was what it did to the color. You'd expect a pickled red onion to be a magenta color as the pigment of the outer later bleeds into the rest of the onion fiber. Well, as I learned as a small child, red + yellow = orange. Pretty! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/qTDKHLPURtyTwnYMhtOW_IMG_0821.JPG" [RecipeCategory] Onions [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["white vinegar", "water", "sugar", "salt", "turmeric", "ground fenugreek", "cumin", "peppercorn", "mustard seeds", "parsley", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 16.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 294.6 [CarbohydrateContent] 2.3 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring water and vinegar to a boil in a small pot. Dissolve sugar and salt into liquid, then stir in remaining ingredients except for onion. Remove from heat, add sliced onion, and cover. Steep for at least 20 minutes. Remove onions from liquid with tongs - retaining liquid - and place in a glass jar. Pour liquid from pot, making sure that parsley and at least some of the peppercorns and mustard seed get tin the jar. Allow to cool on counter top, then refrigerate.
[Name] Bruschetta Stuffed Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-19T15:31:00Z [Description] Make and share this Bruschetta Stuffed 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/33186/8h4ZivVPT72SSr7OhpQ5_Bruschetta3_4x3.jpg" [RecipeCategory] European [Keywords] ["Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "2", "3", "2", "1", NA, NA, "4", "4"] [RecipeIngredientParts] ["roma tomatoes", "garlic cloves", "basil leaves", "olive oil", "salt", "fresh ground pepper", "boneless skinless chicken breasts", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.4 [FatContent] 13.1 [SaturatedFatContent] 5.0 [CholesterolContent] 98.3 [SodiumContent] 323.5 [CarbohydrateContent] 5.0 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 32.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Combine tomatoes, garlic, basil, balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper and fold together. Allow to marinate while you cut the chicken. Carefully cut a pocket into the side of each chicken breast. Remove 1 cup bruschetta to a separate bowl and use that to carefully stuff about 1/4 cup bruschetta into each breast. Arrange the breasts on a parchment lined sheet pan. Top each piece with a piece of mozzarella cheese. Bake for 15-20 minutes, or until chicken registers 165 degrees when measured with a meat thermometer. To serve, top with reserved bruschetta and more basil.
[Name] Chicken Katsu Curry [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-19T15:47:00Z [Description] Make and share this Chicken Katsu Curry 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/ZMIbuzbxTGKZ1iLWaJRY_Katsu4_4x3.jpg" [RecipeCategory] Japanese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "2", "1/4", "4", "2", "1/2", "1", "2", "3", "1", "1", NA, "4", "1/2", "2", "1", "3", NA, NA] [RecipeIngredientParts] ["daikon radishes", "red radish", "rice vinegar", "black pepper", "butter", "potatoes", "carrot", "onion", "garlic cloves", "water", "green apple", "curry", "chicken cutlets", "all-purpose flour", "eggs", "panko breadcrumbs", "scallions", "cooked white rice", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.2 [FatContent] 15.8 [SaturatedFatContent] 8.5 [CholesterolContent] 123.5 [SodiumContent] 389.4 [CarbohydrateContent] 65.8 [FiberContent] 7.5 [SugarContent] 11.5 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine the radish, rice vinegar, and black pepper in a small bowl and let pickle while preparing the rest of the dish.", "In a large pot, melt the butter, and then add the potatoes, carrots, onion, and garlic. Cook, stirring often, until slightly garlic is fragrant and vegetables are softened, about 5 minutes. Add the water and bring to a boil.", "Add the curry brick and stir until dissolved. Add the apple and then reduce to a simmer and cover. Cook for 20-30 minutes, until potatoes are easily pierced with a fork.", "Meanwhile, arrange the flour, eggs, and breadcrumbs in three separate dishes. Heat 1/2 inch of vegetable oil in a cast iron pan over medium high heat. Test heat with chop stick - when a chopstick inserted into oil bubbles, it is hot enough. Dredge the chicken cutlets in flour, then egg, then breadcrumb.", "Fry for 2-3 minutes per side, until golden brown. Remove to a paper towel lined plate and season with salt. Keep warm.", "To serve, plate curry over rice and top with a chicken katsu. Garnish with scallions and pickled radish." ]
[Name] Cloud Bread BLT [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-07-19T15:56:00Z [Description] Make and share this Cloud Bread BLT 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/53/27/85/tFRpamfcQySRn2kJA1VJ_CloudBLT2_4x3.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "3", "1", NA, NA, "1", NA] [RecipeIngredientParts] ["eggs", "cream of tartar", "cream cheese", "artificial sweetener", "bacon", "green leaf lettuce", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.9 [FatContent] 9.7 [SaturatedFatContent] 4.4 [CholesterolContent] 201.9 [SodiumContent] 118.0 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.8 [ProteinContent] 7.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees F. Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak. Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1/3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites. Spoon 1/2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1/2-inch thick. Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour. Build BLT with bacon, lettuce, tomato, and mayonnaise.
[Name] Cloud Bread Eggs Benedict [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-07-19T16:04:00Z [Description] Make and share this Cloud Bread Eggs Benedict 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/53/27/86/zuqwRplETn2QBHn8dD5c_benedict3_4x3.jpg" [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "3", "1", "3", "2", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "cream of tartar", "cream cheese", "artificial sweetener", "eggs", "butter", "cayenne", "mustard", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.6 [FatContent] 47.9 [SaturatedFatContent] 26.3 [CholesterolContent] 580.0 [SodiumContent] 473.2 [CarbohydrateContent] 2.0 [FiberContent] 0.1 [SugarContent] 1.0 [ProteinContent] 15.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak. Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1/3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites. Spoon 1/2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1/2-inch thick. Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour. To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs. Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside. Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.
[Name] Frozen S’mores Pops [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-07-19T16:09:00Z [Description] Make and share this Frozen S’mores Pops 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/33186/56RfrRigSxC20uKfkOCb_SmoresPops2_4x3.jpg" [RecipeCategory] Low Protein [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "4", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "granulated sugar", "heavy cream", "marshmallow cream", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 598.0 [FatContent] 42.8 [SaturatedFatContent] 25.9 [CholesterolContent] 129.0 [SodiumContent] 196.4 [CarbohydrateContent] 53.9 [FiberContent] 1.3 [SugarContent] 31.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 6 pops [RecipeInstructions] Combine the graham cracker crumbs, butter, and granulated sugar and stir to thoroughly combine. Bring the cream to a simmer in a small pot, and then pour over the chocolate. Allow to sit for one minute before whisking together. Whisk the heavy cream in a chilled bowl, and then fold in the marshmallow cream. Layer the different ingredients in ice pop molds. Chill until completely frozen. TIP: Unmold by briefly running the molds under warm water.
[Name] S'mores Cream Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-07-19T16:15:00Z [Description] Make and share this S'mores Cream Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/O30vV9pSGy9dvSMgWF3K_SmoresPie4_4x3.jpg" [RecipeCategory] Pie [Keywords] "Dessert" [RecipeIngredientQuantities] ["2", "3", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["heavy cream", "vanilla", "graham crackers", "granulated sugar", "marshmallow cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.5 [FatContent] 26.6 [SaturatedFatContent] 14.3 [CholesterolContent] 81.5 [SodiumContent] 208.6 [CarbohydrateContent] 48.6 [FiberContent] 1.1 [SugarContent] 21.8 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the heavy cream until just simmering. Pour over the chocolate and wait 1 minute before whisking until smooth. Add the vanilla and then pour into the pie crust. Place in fridge and chill for 3 to 4 hours, until set. To make the meringue, beat the egg whites at medium speed for 1 minute, until foamy, and then add the sugar. Continue to beat to a stiff peak. Fold in the marshmallow cream and fold together to combine. Spread the meringue over the pie. To serve, brulee the meringue with a kitchen torch. Cut into slices and serve.
[Name] Fish Amok [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-07-19T16:19:00Z [Description] Make and share this Fish Amok 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/33186/4wGrAzi6Rg6kRl80Nzid_fish%20amok.jpeg" [RecipeCategory] Cambodian [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "3", "3", "3", "3", "3", "2", "2", "1/2", "1", "1", "1", "1", "1/2", "1", "1", "8", "4", "4", NA] [RecipeIngredientParts] ["kaffir lime leaves", "galangal", "garlic cloves", "ginger", "shallots", "lemongrass", "ground turmeric", "coconut milk", "fish sauce", "sugar", "shrimp paste", "salt", "egg", "red chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.2 [FatContent] 7.6 [SaturatedFatContent] 5.8 [CholesterolContent] 46.5 [SodiumContent] 682.6 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 7.6 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the kreung paste: Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms. For the fish amok: Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes. Set up a steamer. Make the banana leaf (konthoang] bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks] in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice! Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.
[Name] No-Bake S'mores Cheesecake Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-07-19T16:20:00Z [Description] Make and share this No-Bake S'mores Cheesecake Bars recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/oyKCtvwHSDSnO7a4zTQc_Smoresbar3_4x3.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1/4", "1", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "cream cheese", "granulated sugar", "vanilla extract", "marshmallow cream", "chocolate chips", "milk", "mini marshmallows", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.7 [FatContent] 40.6 [SaturatedFatContent] 23.5 [CholesterolContent] 103.2 [SodiumContent] 376.7 [CarbohydrateContent] 53.7 [FiberContent] 1.5 [SugarContent] 35.7 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine the graham cracker crumbs and melted butter in a bowl. Combine thoroughly and then press into a 8x8 glass baking dish that has been greased with nonstick spray and lined with a sleeve of parchment. Place in the fridge to chill for 30 minutes. In a medium bowl, beat the cream cheese until very smooth, and then beat in the sugar, vanilla, whipped topping and marshmallow spread. Carefully spread this mixture into an even layer over the graham cracker crumbs. Chill in fridge while preparing the next step. Melt the chocolate in a double boiler or in 15 second increments in the microwave. Whisk until smooth and then drizzle all over the cheesecake. Top with mini marshmallows and graham crackers. Chill cheesecake for 6 to 8 hours, until firm. To serve, torch marshmallows and then cut into squares.
[Name] Bacon Pancake Dippers [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-19T16:24:00Z [Description] Make and share this Bacon Pancake Dippers 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/B7N079z7QMGucrTBwvyM_BaconPancake1REDO_4x3.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA] [RecipeIngredientParts] ["bacon", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.1 [FatContent] 17.0 [SaturatedFatContent] 5.7 [CholesterolContent] 25.7 [SodiumContent] 314.9 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 12 dippers [RecipeInstructions] Cook the bacon until crisp. (Suggested method: Preheat oven to 400 degrees. Arrange the bacon on a baking sheet lined with a wire rack. Cook for 15-20 minutes.]. Chop one piece of bacon into small pieces to yield at least 1/4 cup. Prepare the pancake mix according to directions for 1 1/2 cups dry mix. Fold in the bacon bits. Let batter settle while you preheat the griddle to medium. Pour about a scant 1/4 cup of batter onto griddle in a straight line. Allow to spread (it should be a relatively thin line, just wider than the bacon] and then place a piece of bacon into center. Cover with 2-3 tablespoons additional batter, just to hide bacon. Cook until it begins to bubble and then flip, cooking another minute. Repeat with remaining bacon. Serve hot with maple syrup.
[Name] Pani Puri [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT13H [TotalTime] PT13H30M [DatePublished] 2017-07-19T16:44:00Z [Description] Make and share this Pani Puri 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/GIrsad2UQHKdtZ8nSBqD_CCATH102H_53733_1026.jpg" [RecipeCategory] Indian [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/4", NA, NA, "1/4", "1", NA, "3", "1", "2", "2", "1", "1", NA, NA, "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["peas", "ground turmeric", "baking soda", "red chili powder", "fresh cilantro", "potato", "chat masala", "lemon juice", "tamarind paste", "chat masala", "sugar", "cumin powder", "mint powder", "red chili powder", "salt", "semolina flour", "whole wheat flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.4 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 239.5 [CarbohydrateContent] 85.6 [FiberContent] 17.3 [SugarContent] 8.0 [ProteinContent] 20.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the filling: Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature. Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready. For the pani: Mix the lemon juice, tamarind, masala, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate. For the puri: Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time, working in batches, flipping them with a slotted spoon as they puff up until light brown. Drain on a paper-towel-lined-tray and let cool. They will continue to crisp as they cool. To serve, put 6 to 8 puris on each plate with separate bowls of filling and pani on the side. Provide a small spoon. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Fill the puri halfway with some filling, then spoon the pani into it and pop it into your mouth. Repeat with the remaining puri, filling and pani. Enjoy the delicacy of the pani puri.
[Name] Pierogi Leniwe (Lazy Pierogies) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT2H30M [TotalTime] PT2H40M [DatePublished] 2017-07-19T17:08:00Z [Description] Make and share this Pierogi Leniwe (Lazy Pierogies) 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/jn78zaU2RZiKwluMsV76_CCATH102H_53733_1046.jpg" [RecipeCategory] Polish [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1/2", NA, "2", "1/2", NA, NA] [RecipeIngredientParts] ["eggs", "buttermilk", "all-purpose flour", "salt", "butter", "sour cream", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.9 [FatContent] 2.5 [SaturatedFatContent] 1.4 [CholesterolContent] 30.1 [SodiumContent] 68.0 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 1.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 30-36 pierogies [RecipeInstructions] ["For the pierogies:", "Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours.", "Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.", "Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.", "While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden.", "To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!" ]
[Name] Quick Curry Ketchup [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-19T17:13:00Z [Description] Make and share this Quick Curry Ketchup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["tomato ketchup", "curry powder", "sweet paprika", "Worcestershire sauce", "honey", "chili powder", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.6 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 709.2 [CarbohydrateContent] 20.6 [FiberContent] 1.5 [SugarContent] 17.0 [ProteinContent] 1.6 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Put all the ingredients into a bowl and mix blend well. Let it rest overnight in the fridge.
[Name] Pineapple Bacon Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-19T17:45:00Z [Description] Make and share this Pineapple Bacon Donuts 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/Rut8DBrDRjeFnRbJ9Fy9_BaconDonut1_4x3.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16 -24", "1", "6 -8", "2 -3", "1/2"] [RecipeIngredientParts] ["bacon", "pineapple", "mozzarella string cheese", "sweet onions", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.4 [FatContent] 10.8 [SaturatedFatContent] 4.6 [CholesterolContent] 24.5 [SodiumContent] 400.1 [CarbohydrateContent] 24.7 [FiberContent] 2.3 [SugarContent] 17.1 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Use a biscuit cutter to cut the pineapple into 4 inch rounds with a 2 inch interior hole. On each pineapple ring, arrange an onion ring, and a 2-3 quarters of the cheese. Wrap a slice of bacon around the pineapple ring, trying not to overlap too much. Continue, using 2-3 pieces per ring. Lightly brush with BBQ sauce. Arrange the bacon donuts on a sheet pan lined with a wire rack. Bake for 15-20 minutes, until bacon is browned. If bacon is full cooked but not brown, broil for 1-2 minutes. Serve with extra BBQ sauce.
[Name] Pineapple Bacon Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-19T17:50:00Z [Description] Make and share this Pineapple Bacon Donuts 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/53/27/96/rpmKDN5tRZ6a8iahDe8j_BaconDonut1_4x3.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16 -24", "1", "6 -8", "2 -3", "1/2"] [RecipeIngredientParts] ["bacon", "pineapple", "mozzarella string cheese", "sweet onions", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.4 [FatContent] 10.8 [SaturatedFatContent] 4.6 [CholesterolContent] 24.5 [SodiumContent] 400.1 [CarbohydrateContent] 24.7 [FiberContent] 2.3 [SugarContent] 17.1 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Use a biscuit cutter to cut the pineapple into 4 inch rounds with a 2 inch interior hole. On each pineapple ring, arrange an onion ring, and a 2-3 quarters of the cheese. Wrap a slice of bacon around the pineapple ring, trying not to overlap too much. Continue, using 2-3 pieces per ring. Lightly brush with BBQ sauce. Arrange the bacon donuts on a sheet pan lined with a wire rack. Bake for 15-20 minutes, until bacon is browned. If bacon is full cooked but not brown, broil for 1-2 minutes. Serve with extra BBQ sauce.
[Name] Mac & Cheese Bacon Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-19T17:58:00Z [Description] Make and share this Mac & Cheese Bacon Bites 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/qTc6YhV2Tba6bWiXUQOn_BaconMac1_4x3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", NA, "1", "1", "8", "24", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "flour", "milk", "elbow macaroni", "bacon", "panko breadcrumbs", "chives"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 229.9 [FatContent] 13.4 [SaturatedFatContent] 6.2 [CholesterolContent] 28.7 [SodiumContent] 236.3 [CarbohydrateContent] 18.9 [FiberContent] 0.8 [SugarContent] 0.8 [ProteinContent] 8.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook the pasta for 4 minutes less than the package instructions. Drain and set aside, reserving 1/4 cup of the pasta cooking water. Preheat oven to 350 degrees F. In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk together, cooking until the flour resembles wet sand and begins to smell nutty and fragrant. Add the milk, whisking until there is no lumps. Bring to a boil and cook for one minute, stirring often. Remove from heat and stir in the cheese. Season generously with pepper and add salt to taste (this will depend on the saltiness of your cheese.] Add the pasta and fold together until the pasta is coated, add 1 tablespoon of the pasta cooking water, if necessary, to loosen. Lightly grease a muffin tin and line each cup with a piece of precooked bacon to come up sides of cup. Spoon mac and cheese into each of the cups and then top with some Italian panko breadcrumbs. Bake for 10-15 minutes, until golden brown. Remove and allow to cool 5-10 minutes to settle into cups before removing and serving.
[Name] Easy Chilis Rellenos Casserole [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-07-19T21:33:00Z [Description] Made with yogurt, this goes together in a snap and is a very tasty side dish with any meal, or a nice vegetarian main dish or lunch. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "6", "4", "4", "8", "1/4"] [RecipeIngredientParts] ["plain nonfat yogurt", "eggs", "all-purpose flour", "cheddar cheese", "monterey jack cheese", "green chilies", "green chilies", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.3 [FatContent] 21.3 [SaturatedFatContent] 12.6 [CholesterolContent] 150.8 [SodiumContent] 504.9 [CarbohydrateContent] 20.3 [FiberContent] 1.4 [SugarContent] 8.7 [ProteinContent] 23.6 [RecipeServings] 4.0 [RecipeYield] 1 8 x 8 pan [RecipeInstructions] Preheat oven to 350 degrees F. Spray 8 X 8 inch baking dish with non-stick spray. Combine yogurt, eggs, and flour in a small bowl, mix until smooth. Combine cheeses. Spread 1/3 of yogurt mixture in baking dish. Spread 1/3 of cheeses on top of yogurt. Arrange all of chilis on top of cheese. Spread half the remaining cheese on top of chilis. Pour remaining yogurt mixture over cheese and chilis. Top with picante sauce and remaining cheese. Bake 30 - 40 minutes, until puffy and lightly browned. May be served hot or at room temperature. Makes 4 generous servings. Can be cut in 1 inch squares and served as an appetizer, atop a tortilla chip, topped with a small dab of sour cream and a slice of fresh jalapeno, a wedge of cherry tomato, or a slice of stuffed green olive.
[Name] Hartson's Quick and Easy Chicken and Rice Meal [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-19T23:04:00Z [Description] Great for cooking up in bulk and refrigerating for later. Simply chop the chicken and place it in a baggie, Store the tomatoes and rice in separate Tupperware. When you're ready, simply put the rice in a bowl, add the cut chicken and place in the microwave with the container of tomatoes and cook at 50% for 5 minutes. Mix together and have a nice meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/w5s7cuoTQze7f4a7RgBi_meal.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1", "1/2", "4"] [RecipeIngredientParts] ["chicken breast", "rice", "water", "chopped tomatoes", "olive oil", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.4 [FatContent] 7.4 [SaturatedFatContent] 1.6 [CholesterolContent] 23.2 [SodiumContent] 30.8 [CarbohydrateContent] 42.3 [FiberContent] 1.9 [SugarContent] 2.3 [ProteinContent] 11.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Light BBQ to pre heat. Approximately 350 degrrees.", "Chop Basil Fine, add to tomatoes (do not drain].", "Mix Rice, water, and olive oil in a rice cooker (or in a medium small bowl cook at medium heat until done].", "Cut chicken in half length wise then cut each half in half again (filet cut]. Brush chicken with light coat of Olive Oil (will help keep juicy]. Place on BBQ, cook 6 minutes a side.", "Heat Tomato/Basil mix, do not combine.", "*Storage for later use** Package Rice, Tomato/Basil, and Chicken in separate containers. When ready to eat, mix chicken and rice together and place all ingredients in tthe microwave at 50% for 5 minutes. Combine Tomato/Basil mix and rice chicken. Enjoy." ]
[Name] Rhubarb Conserve [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2017-07-19T23:13:00Z [Description] Make and share this Rhubarb Conserve recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Canning", "Stove Top", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/2", "1", "1", "5", "1", "1 3/4"] [RecipeIngredientParts] ["rhubarb", "water", "ginger", "raisins", "lemon rind", "sugar", "dark brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.1 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.1 [CarbohydrateContent] 12.6 [FiberContent] 0.3 [SugarContent] 11.6 [ProteinContent] 0.2 [RecipeServings] 113.0 [RecipeYield] 10 half pints [RecipeInstructions] Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil. Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.
[Name] Instant Pot Spaghetti Sauce [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-20T01:24:00Z [Description] Make and share this Instant Pot Spaghetti Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "3 -4", "28", "6", "680", "3", "2", "2", "2", "1", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["ground beef", "olive oil", "onion", "fresh garlic cloves", "crushed tomatoes", "tomato paste", "tomato sauce", "dried basil", "parsley flakes", "brown sugar", "sea salt", "red pepper flakes", "fresh ground black pepper", "red wine", "fennel seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.4 [FatContent] 15.4 [SaturatedFatContent] 5.6 [CholesterolContent] 61.7 [SodiumContent] 1130.7 [CarbohydrateContent] 15.4 [FiberContent] 3.6 [SugarContent] 6.5 [ProteinContent] 20.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Turn your Pressure Cooker to Sauté or Browning mode and allow it to heat. Add a Tablespoon of olive oil to the Pressure Cooker cooking pot and then dump in the sausage/ground beef. Brown the sausage, breaking it up as you stir. (If not using meat start here] Add the rest of the ingredients. Lock on Lid and Close Pressure Valve. Cook on high pressure for 10 minutes. When Beep sounds, allow a 15 minute natural release, then carefully do a quick release.
[Name] Hartson's Sirloin Basil Steak, Green Bean and Onion [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-20T03:07:00Z [Description] Easy made Stove Top Sirloin Steak served with Onions and Green Beans Sirloin is easily cooked in Basil and Garlic. Quick and Easy. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/2Zzup6rDTtuEsUcBGa1m_IMG_5634.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/02/pyQKQtlEQzqagT3Ljg72_4.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/02/8HBqSMEVSgaCg8sRv5nl_2.JPG"] [RecipeCategory] Steak [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "20", "1/2", "40", "2", "6"] [RecipeIngredientParts] ["basil", "green beans", "olive oil", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.4 [FatContent] 51.1 [SaturatedFatContent] 12.8 [CholesterolContent] 127.8 [SodiumContent] 103.4 [CarbohydrateContent] 16.5 [FiberContent] 5.6 [SugarContent] 5.2 [ProteinContent] 41.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preparation: Mince Basil. Chop Onion Julian style. Mince garlic. Chop end stems off Green Beans. Brush Steaks with Olive Oil, both sides (This will help keep the tenderness]. Add small amount of oil to pan and add onion and green beans on medium heat, Cover, stirring periodically. Season with pepper as desired. Cook until done, about 8 minutes. Cook: In a FLAT pan, heat to a medium temperature. Add minced Basil and minced garlic. Mix together and cook 30 seconds. Distribute Basil/Garlic mix across pan (Where you plan to place the steaks]. Place Steaks on top of Basil/Garlic. Season with Pepper. Cook 30 seconds. Flip steaks and place back on Basil/Garlic mix. Season with Pepper. Cook 30 seconds. Flip Steaks, cook until done (about 4 minutes each side]. Plate and serve.
[Name] Asian Fried Shrimp [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-07-20T03:23:00Z [Description] Make and share this Asian Fried Shrimp recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "2"] [RecipeIngredientParts] ["shrimp", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1676.5 [FatContent] 150.7 [SaturatedFatContent] 19.9 [CholesterolContent] 190.5 [SodiumContent] 1382.8 [CarbohydrateContent] 53.2 [FiberContent] 3.2 [SugarContent] 4.5 [ProteinContent] 30.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Devein the shrimp and remove the shells. You may leave the shell on the tails if desired.", "Pat the shrimp dry and set aside.", "In a mixing bowl, make up the tempura batter per the package instructions.", "Put the panko breadcrumbs in a shallow dish, like a pie plate.", "Heat the oil in a saucepan or other vessel over medium-high heat until hot.", "Dip each shrimp in the tempura batter and then coat well with the panko bread crumbs.", "Fry the shrimp, in batches, until golden brown. Place the cooked shrimp on paper towels to drain, until all of the shrimp has been fried. Serve immediately." ]
[Name] Butterscotch Fudge Frosting [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-07-20T03:24:00Z [Description] Make and share this Butterscotch Fudge Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Birthday", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/4", "3/4", "1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "granulated sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.5 [FatContent] 9.8 [SaturatedFatContent] 6.2 [CholesterolContent] 26.2 [SodiumContent] 101.8 [CarbohydrateContent] 69.0 [FiberContent] 0.0 [SugarContent] 68.6 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] 2 covers 9" cakes [RecipeInstructions] Combine brown sugar and butter in pan on low heat, stirring constantly until mixture darkens slightly - about 5 minutes Remove from heat and add remaining ingredients. Then boil, without stirring, until small amount of mixture forms a very soft ball in cold water(232 F]. Remove from heat and cool to lukewarm(110 F]. Next beat until of right consistency to spread. If necessary, place frosting over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 8in layers generously or tops and sides of two 9\" layers. Can add 1/2 cup chopped pecans to part of frosting for filling.
[Name] Chopped Chicken Liver [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-20T03:55:00Z [Description] Make and share this Chopped Chicken Liver recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Chicken Livers", "Chicken", "Poultry", "Meat", "Very Low Carbs", "Lactose Free", "Free Of...", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1 1/2", "1/8", "1/8", "1", "2"] [RecipeIngredientParts] ["butter", "onion", "chicken liver", "salt", "pepper", "nutmeg", "lemon juice", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.3 [FatContent] 15.3 [SaturatedFatContent] 8.6 [CholesterolContent] 267.6 [SodiumContent] 580.8 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] 1 1/4 cups [RecipeInstructions] ["Melt half the butter in skillet with onions and cook until transparent. Remove from heat and set aside in bowl. Add remaining butter to skillet with chicken livers, med heat, stirring frequently for 10 minutes. Take off heat and cool.", "Press onions, livers and yolks through a sieve or food grinder(Food processor may also work now days], Once to the consistency you like, add remaining ingredients and stir well. Spoon into a 2 cup greased bowl, cover tightly and chill.", "When ready to serve, loosen mold with spatula and invert onto platter. Surround with salty rye bread, crackers, or Melba toast. Recipe can be doubled easily." ]
[Name] Lemon Blueberry Bars [AuthorId] 197045 [AuthorName] Splash035 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-07-20T12:35:00Z [Description] My "go to" summer recipe. Found this on https://www.twopeasandtheirpod.com/lemon-blueberry-bars. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/197045/BeTPqbSSwady1JASt7Xw_lemon-blueberry-bars-2.jpg" [RecipeCategory] Dessert [Keywords] ["Lemon", "Berries", "Citrus", "Fruit", "Summer", "Memorial Day", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] [NA, "1/4", "6", "1 1/2", "2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["lemon", "granulated sugar", "butter", "graham cracker crumbs", "sweetened condensed milk", "fresh lemon juice", "lemon zest", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.1 [FatContent] 7.9 [SaturatedFatContent] 4.4 [CholesterolContent] 42.9 [SodiumContent] 108.3 [CarbohydrateContent] 24.6 [FiberContent] 0.5 [SugarContent] 20.2 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] 16 bars [RecipeInstructions] Preheat the oven to 350 degrees F. Spray an 8×8 inch baking dish with cooking spray. Set aside. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature. To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries. Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set. Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

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