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[Name] Mom's Italian Salad Dressing [AuthorId] 2001560472 [AuthorName] kerrykelley [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-20T15:17:00Z [Description] Make and share this Mom's Italian Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/8", "1/2", "1/2", "1", "1", "1/4", NA] [RecipeIngredientParts] ["garlic", "red wine vinegar", "lemon", "parmesan cheese", "olive oil", "oregano", "dried mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2150.4 [FatContent] 230.6 [SaturatedFatContent] 38.5 [CholesterolContent] 44.0 [SodiumContent] 772.8 [CarbohydrateContent] 7.0 [FiberContent] 1.4 [SugarContent] 1.3 [ProteinContent] 20.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Crush garlic in salad bowl. Mix and add all other ingredients.
[Name] Bruschetta [AuthorId] 295939 [AuthorName] Elisa [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-20T15:18:00Z [Description] Traditional bruschetta served on baguettes. The refrigeration time really helps to tame the garlic and onion. Inspired by Buca Di Beppo. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/08/wYbdhxKgRfeSGRzQj7QE_IMG_4694.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/295939/oL4sD9JeQVC2da2KNtXI_image.jpg"] [RecipeCategory] Spreads [Keywords] ["Onions", "Vegetable", "European", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "10", "1", "2", "1", "1", NA, NA, "1", NA, "1", "1/3"] [RecipeIngredientParts] ["roma tomatoes", "basil leaves", "garlic clove", "red onions", "olive oil", "kosher salt", "fresh ground black pepper", "French baguette", "olive oil", "garlic clove", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.8 [FatContent] 5.9 [SaturatedFatContent] 1.8 [CholesterolContent] 7.4 [SodiumContent] 143.8 [CarbohydrateContent] 12.2 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Slice Roma tomatoes in half and gently squeeze out seeds and juice. Finely chop and place in a small bowl. Set aside. Layer basil leaves together and roll. Slice to create slender strings (green confetti!] Add to tomatoes. Finely chop onion and garlic. Mix with tomato and basil. Add olive oil and vinegar. Season with salt and pepper to taste. Refrigerate 2 hours or more. Slice baguette in diagonal slices about 1/2 inch thick. Drizzle or brush with olive oil. Broil until lightly toasted and remove from oven. Rub crushed garlic clove over each piece. Cube mozzarella into little pieces and add to tomato mixture. Spoon bruschetta over toasted baguettes. Enjoy!
[Name] Quick Butcher Museli [AuthorId] 2001571288 [AuthorName] anonymousperson [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-20T15:18:00Z [Description] Make and share this Quick Butcher Museli recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Australian", "European", "Brunch", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, "1", "1", NA, "1"] [RecipeIngredientParts] ["apple", "quick oats", "peanuts", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.3 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 4.5 [FiberContent] 0.0 [SugarContent] 4.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Grate apple then add oats mix well. Microwave for 25 seconds on high. Chopped nuts and hospitals and yoghurt. Serve with maple syrup. Enjoy.
[Name] Cajun Corn Chowder [AuthorId] 2001633374 [AuthorName] Reevacranmer [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-07-20T15:19:00Z [Description] Make and share this Cajun Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "1", "3", "1/2", "1", "4 -6", "6", "1", "2", "2", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["bacon", "butter", "red onion", "garlic cloves", "flour", "heavy cream", "milk", "andouille sausages", "tomatoes and green chilies", "corn", "salt", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 979.0 [FatContent] 56.2 [SaturatedFatContent] 30.0 [CholesterolContent] 162.0 [SodiumContent] 2101.5 [CarbohydrateContent] 93.0 [FiberContent] 12.7 [SugarContent] 8.4 [ProteinContent] 33.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown bacon with butter in large stock pot, about 5 minutes on med high heat. Reduce heat to medium-low, add onion and garlic, saute 3-5 minutes. Add flour and cook roux for 5 minutes, stirring occasionally. Add heavy cream, milk, and potatoes, bring to a boil over medium high heat, stirring as needed to not scorch milk. Add the rest of ingredients and simmer on low heat for 30 minutes or until potatoes soften. Garnish with cheese and serve.
[Name] Chef John's Kinda, Sorta Minestrone Soup [AuthorId] 268501 [AuthorName] OliveLover [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-07-20T15:19:00Z [Description] The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor.
[Name] Zucchini Bread [AuthorId] 2001633763 [AuthorName] Wendy L. [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-07-20T15:20:00Z [Description] Make and share this Zucchini Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001633763/xSXAUWAkTxGKzOY5r0KP_zucchini%20bread.jpg" [RecipeCategory] Breads [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/4", "1/4", "1", "1", "1", "1/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "ground cinnamon", "baking soda", "salt", "baking powder", "ground nutmeg", "egg", "sugar", "zucchini", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.5 [FatContent] 6.2 [SaturatedFatContent] 0.8 [CholesterolContent] 11.6 [SodiumContent] 123.2 [CarbohydrateContent] 22.4 [FiberContent] 0.7 [SugarContent] 12.8 [ProteinContent] 2.3 [RecipeServings] 16.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside. In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy]. Fold in nuts. Spoon batter into prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing. Apple Bread: Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.
[Name] Basil Stuffed Chicken Breasts [AuthorId] 961362 [AuthorName] 1820farm [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-07-20T15:22:00Z [Description] A light summer dinner with the taste of fresh picked basil, garlic, onions & a splash of soy sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/13/yvBtSFAGS02Bz2xYsw8V_IMG_1122.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "basil leaves", "garlic clove", "olive oil", "olive oil", "chicken", "onion", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.7 [FatContent] 8.4 [SaturatedFatContent] 1.3 [CholesterolContent] 37.8 [SodiumContent] 322.0 [CarbohydrateContent] 3.6 [FiberContent] 0.9 [SugarContent] 1.3 [ProteinContent] 14.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place basil, chopped garlic, and 2 tbsp oil in food processor, pulsing until the basil is chopped, about 30 seconds. Avoid pureeing the mixture.", "Cut a pocket int each chicken breast. Put half the basil mixture into each pocket.", "Heat 1 teaspoons of oil in a frying pan. Add chicken breasts carefully to avoid the spilling the basil mixture from the pocket. Saute until lightly browned. Turn to brown other side. Remove from frying pan. Put chicken into an oven-proof container. Set aside.", "Brown onion in the same pan/oil used to saute the chicken adding another teaspoons of oil if needed. Add soy sauce. Remove onions from pan, add to baking dish, arranging so that the chicken breasts sit on top of the onions.", "Add a 2-4 Tbsp water to the frying pan. Stir, scraping to remove any browned bits. Add this to the baking pan.", "Cover. Bake at 350 degrees F for 30 minutes. Flip chicken breasts. Cover, return to oven and back 30 minutes more.", "Remove from oven. Slice each breast in half. Spoon onions and drippings over meat. Serve." ]
[Name] Brooke's Burritos [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-20T15:22:00Z [Description] I got this recipe from my sister, Brooke! She made them for me after I got out of the hospital and I swear they were the best bean and cheese burritos ever! My boys request this from me often, and they are so easy and leftovers re-heat well! We always make a double batch. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "Weeknight", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1/2", NA, "1", "1/2", "1", "1", "1 1/2", "10"] [RecipeIngredientParts] ["ground beef", "cumin", "diced green chilies", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.1 [FatContent] 28.9 [SaturatedFatContent] 13.8 [CholesterolContent] 83.0 [SodiumContent] 1578.9 [CarbohydrateContent] 55.3 [FiberContent] 7.8 [SugarContent] 3.4 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] 10 Burritos [RecipeInstructions] Brown ground beef in medium frying pan with onion flakes until cooked through. Season with salt and pepper. Mix in refried beans and season with cumin. (Can use more or less to your taste.]. Add green chilies and cheese. Mix well until cheese is melted and incorporated. Spread mixture into warmed tortilla shells. Enjoy! We like ours with four cheese rice a roni and buttered corn!
[Name] Cheeseburger Pizza Recipe - Tastes Like a Giant Big Mac [AuthorId] 2001634386 [AuthorName] Laurie A. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-20T15:23:00Z [Description] The special sauce is homemade and we think it tastes better than the New Big Mac Sauce you can get at the grocery store. You can change the recipe if you like and buy the sauce instead of making it. Will be easier but I think it changes the taste. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001634386/btgAtjnSSfi24vumSHa1_big-mac-pizza-crop-300x300.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001634386/btgAtjnSSfi24vumSHa1_big-mac-pizza-crop-300x300.jpg"] [RecipeCategory] Cheese [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "1", "1", "12 -14", "1", "4", "4", "4", "2", "2"] [RecipeIngredientParts] ["lettuce", "onion", "dill pickle", "cheese", "cheese slices", "Miracle Whip", "onions", "vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.9 [FatContent] 33.8 [SaturatedFatContent] 16.6 [CholesterolContent] 71.5 [SodiumContent] 1404.5 [CarbohydrateContent] 20.3 [FiberContent] 0.8 [SugarContent] 8.7 [ProteinContent] 20.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Instructions. Grease a round pizza pan. Stretch one of the dough balls out onto the pan\177making sure it overlaps around the edge of the pan. On top of the pizza dough spread a layer of the special sauce. Next cover the sauce with minced onions. Layer pickles over the onions. Next layer cover with the hamburger patties then cheese slices. You will then take the 2nd dough and stretch it over top of all the layers. Cover with the special sauce. Take the rest of the hamburger patties and cut them into bite size pieces and cover the special sauce with them. Cover with shredded cheese. Take the dough that is hanging over from the 1st layer and pull it up and over to the top layer (making a nice thick crust ]. Bake at 425 for 20-25 minutes until the crust in nice and brown. When it is cooked, Cover with shredded lettuce and take the remainder of sauce in dollops over the top.
[Name] SWEET KOSHER DILL PICKLES [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-20T15:23:00Z [Description] Sweet and tangy pickles made from store bought kosher dill pickles. The blend of pickling spice, the original kosher dill flavors, and sugar, make a unique pickle that goes great in sandwiches, salads, etc. -- or just to eat on the side. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["24", "1 1/2", "2", "1/4", "1/4"] [RecipeIngredientParts] ["kosher dill pickles", "kosher dill pickles", "white sugar", "pickle juice", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1255.2 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 5959.9 [CarbohydrateContent] 318.1 [FiberContent] 7.5 [SugarContent] 308.6 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 24 oz jar [RecipeInstructions] Drain all pickle juice from jar into a bowl, leaving pickles in jar and reserving pickle juice. Into sauce pan pour ¼ cup of reserved pickle juice, ¼ cup white vinegar, 1 ½ cups sugar and ,while stirring constantly with a whisk, bring to simmer over medium low heat. Immediately remove from heat, add 2 tsp pickling spice, and allow to steep for 10 minutes. Place pickle jar in plate (in case it runs over] and pour vinegar/pickle juice/sugar mixture over pickles. Replace lid on jar and allow to cool completely. Place jar in refrigerator and allow to marinate for about three days for full flavor.
[Name] Grilled Skirt Steak With Orzo Pasta Salad [AuthorId] 28864 [AuthorName] Mike McCarthy [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-20T15:23:00Z [Description] Make and share this Grilled Skirt Steak With Orzo Pasta Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/28864/aalXf0nOSvCbEDhF3Zpd_Grilled-Skirt-Steak-with-Orzo-Pasta-Salad.jpg" [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", NA, "4", NA, NA, "2", "1/2", "1", "16", "1/2", "2", "2", "6"] [RecipeIngredientParts] ["extra virgin olive oil", "kosher salt", "fresh cracked pepper", "orzo pasta", "red onion", "cucumber", "cherry tomatoes", "feta cheese", "fresh oregano", "of fresh mint", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 782.2 [FatContent] 24.2 [SaturatedFatContent] 10.2 [CholesterolContent] 164.1 [SodiumContent] 377.6 [CarbohydrateContent] 73.4 [FiberContent] 4.4 [SugarContent] 9.1 [ProteinContent] 62.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature. Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 – 4 minutes; drain and set in fridge to cool 15 minutes. Heat grill over medium high heat and grill steaks 2 – 3 minutes per side for medium rare; remove from heat and allow steaks to rest. Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate. Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.
[Name] Bean-Seitan Burgers [AuthorId] 2001355869 [AuthorName] Laetitian [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-20T15:24:00Z [Description] Vegan burger patties made from raw ingredients from scratch, for situations when no precooked meat replacement is available. \| \| \| \| \| \| \| \| \| \| \| \| Source: www.theveggietable.com/blog/vegetarian-recipes/sandwiches/bean-seitan-burgers/ [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/3", "1", "1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["wheat gluten", "flax seed", "nutritional yeast", "water", "garlic clove", "soy sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.3 [FatContent] 9.4 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 508.4 [CarbohydrateContent] 5.0 [FiberContent] 3.1 [SugarContent] 0.2 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] 4 patties [RecipeInstructions] Soak flax seeds in water. Mix in and mash: beans, nutritional yeast, garlic, then add gluten and soy sauce. Let sit for ~15 minutes, then stir up again. Fry formed burgers in heated frying pan at medium heat. ~5 minutes per side.
[Name] Orange Nut Bread [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-07-20T19:36:00Z [Description] 1959 general foods kitchen cookbook, this says to serve the next day. So this might be better once it sits and flavor melts together. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "Brunch", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2 1/4", "2", "1/2", "3/4", "7/8", "3/4", "1/2", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["baking powder", "baking soda", "salt", "sugar", "raisins", "orange zest", "egg", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.9 [FatContent] 9.0 [SaturatedFatContent] 1.8 [CholesterolContent] 19.8 [SodiumContent] 392.7 [CarbohydrateContent] 48.9 [FiberContent] 2.0 [SugarContent] 23.5 [ProteinContent] 6.0 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Pre-heat oven 350 degress. Grease 9x5x3 loaf pan. Wisk flour, baking powder, baking soda,salt, nuts and raisins. Mix egg, milk, juice & rind. Add wet to dry and then add melted shortening. Mix all together and pour into greased pan. Bake for 1 hour or until done. Let cool in pan 10 minutes, then turn out of pan and cool on wire rack. Wrap in waxed paper or foil to store and cut and serve the next day.
[Name] Caraway Sweet Bread [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2017-07-20T20:18:00Z [Description] Make and share this Caraway Sweet Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins", "Beginner Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 2/3", "2", "1/4", "1/4", "3/4", "1", "3/4", "1", "3/4"] [RecipeIngredientParts] ["baking powder", "salt", "butter", "sugar", "egg", "caraway seed", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 196.5 [FatContent] 6.0 [SaturatedFatContent] 3.5 [CholesterolContent] 32.6 [SodiumContent] 186.9 [CarbohydrateContent] 32.4 [FiberContent] 0.8 [SugarContent] 16.0 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Pre-heat oven to 350 degrees, line & grease a 9x5x3 loaf pan. Sift all flour, baking powder, salt, set aside. Cream butter and sugar until light a fluffy, Add vanilla, seeds & egg to wet and beat well. Alternately add dry & milk to wet beating after each addition, ending in dry. Pour into pan and bake for 1 hour or until done. Cool ten minutes in pan before turning out. Cool over night before cutting and serving.
[Name] Pineapple Cream Pie [AuthorId] 1171733 [AuthorName] Golf Gal [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Pineapple Cream Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "20", "2", "8", "8"] [RecipeIngredientParts] ["graham crackers", "butter", "pineapple", "pudding", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.7 [FatContent] 22.4 [SaturatedFatContent] 12.2 [CholesterolContent] 50.9 [SodiumContent] 293.2 [CarbohydrateContent] 36.5 [FiberContent] 1.7 [SugarContent] 20.8 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine graham crushed crackers and butter press in pie dish chill while mixing rest of ingredients. Combine sour cream vanilla pudding and pineapple, mix well. Spread in chilled pie crust top with whipped cream garish with sliced pineapple and maraschino cherries. Refrigerate until severing. Combine sour cream, vanilla pudding and pineapple, mix well. Spread in chilled pie crust top with whipped cream garish with sliced pineapple and maraschino cherries. Refrigerate until severing.
[Name] Pastelitode De Queso: Cuban Puff Pastry With Cream Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H25M [PrepTime] PT0S [TotalTime] PT3H25M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Pastelitode De Queso: Cuban Puff Pastry With Cream Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cheese", "Cuban", "Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1 1/2", "4", "1 1/2", "2 1/2", "1", "13 1/4", NA] [RecipeIngredientParts] ["flour", "water", "salt", "margarine", "sugar", "cream cheese", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.9 [FatContent] 23.8 [SaturatedFatContent] 6.5 [CholesterolContent] 11.0 [SodiumContent] 572.3 [CarbohydrateContent] 39.1 [FiberContent] 1.2 [SugarContent] 4.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 50 small pastries [RecipeInstructions] ["Combine and mix the flour, water, pork lard and salt. Mix until the dough is not sticky but not firm (do not over mix], finger should leave a dent. Place the dough on a large, floured work surface. Using hands, stretch the dough out into a large, even rectangle. Spread the cubes of margarine evenly on top. Vertically fold each end to meet in the middle. Overlapping, in thirds, fold horizontally. Using a rolling pin, roll the dough to 1 1/2 inches thick. Fold into thirds vertically and then again horizontally. Transfer to a baking tray and cover with plastic wrap. Refrigerate for 30 minutes.", "Preheat the oven to 350 degrees F.", "Once rested, transfer the dough to a floured work surface and roll out to a 1-inch thick rectangle. Dust off any excess flour and repeat the folds, 4 folds in total. Transfer to a baking tray, wrap and refrigerate for 30 to 60 minutes.", "Lay the dough on a sugared work surface. Sprinkle the rest of the sugar on top of the dough. Roll the dough out to a 3/4-inch thick rectangle. Make sure to press the sugar into the dough. Cut the dough into 3-inch squares. Place a heaping tablespoon of cream cheese in each center. Wet the dough's edges with water. Fold one corner into the cream cheese and continue to roll like a cigar. Press 3 fingers flat on top of the pastry. Place in the oven for until golden brown, 25 to 30 minutes. Serve with a cafe con leche." ]
[Name] Spaetzle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Spaetzle 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/xeNEtqzIQ8uNHMrWPyfB_1489185108967.jpeg" [RecipeCategory] German [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", NA, "3", "3"] [RecipeIngredientParts] ["all-purpose flour", "salt", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.5 [FatContent] 12.8 [SaturatedFatContent] 6.7 [CholesterolContent] 162.4 [SodiumContent] 130.5 [CarbohydrateContent] 48.0 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Special equipment: Large-holed grater or strainer.", "Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix].", "Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle." ]
[Name] Cevapcici [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT2H55M [TotalTime] PT3H10M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Cevapcici 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/tnbSbPEDTd6cracK2KXp_cevapcici.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/24/iVLWgnZISPWjXsEVmI4p_cevapcici.jpeg"] [RecipeCategory] Meat [Keywords] ["European", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "2 1/2", "2", "2", "1/2", "2", NA, NA, NA, NA, NA, "1", "1", "1", "1/2"] [RecipeIngredientParts] ["ground beef", "ground pork", "salt", "black pepper", "baking soda", "onion", "cream cheese", "feta cheese", "sour cream", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1736.3 [FatContent] 144.1 [SaturatedFatContent] 74.4 [CholesterolContent] 521.4 [SodiumContent] 3619.4 [CarbohydrateContent] 20.8 [FiberContent] 0.7 [SugarContent] 12.9 [ProteinContent] 88.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Serving suggestions: Combine the beef, pork, club soda, salt, garlic, pepper, baking soda and bread in a mixing bowl and mix together by hand for at least 5 to 10 minutes. Refrigerate, covered, for a few hours or up to 12 hours. Grab a small handful of the meat mixture and roll between your hands to form breakfast sausage-size links. Repeat with the remaining meat. Heat a griddle until hot. Lightly grease the griddle with some oil, and then cook the cevapcici, rolling them around occasionally, until cooked though and golden. To serve: Grill the cut sides of the rolls. Sandwich the cevapcici and onions in the rolls with dollops of Kajmak and avjar and serve. Kajmak (Serbian Cheese Sauce]: Beat together the cream cheese, feta cheese, sour cream and butter if using until fluffy.
[Name] Niter Kibbeh: Ethiopian Spiced Butter [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Niter Kibbeh: Ethiopian Spiced Butter recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/3", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["unsalted butter", "herbs", "cardamom seed", "black cumin", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2170.1 [FatContent] 245.5 [SaturatedFatContent] 155.5 [CholesterolContent] 650.7 [SodiumContent] 33.3 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
[Name] Gorditas [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Gorditas recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "8", "2", "1", "1", "1/2", NA, NA, NA, NA] [RecipeIngredientParts] ["white corn", "chorizo sausage", "garlic clove", "tomatoes", "onion", "lettuce", "tomatoes", "queso fresco"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.4 [FatContent] 20.4 [SaturatedFatContent] 6.2 [CholesterolContent] 33.3 [SodiumContent] 482.9 [CarbohydrateContent] 19.8 [FiberContent] 3.7 [SugarContent] 3.4 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] 6 gorditas [RecipeInstructions] Combine the corn dough and 1 cup water, adding the water little by little until the dough is soft, smooth and doesn't stick to fingers. Take 3/4 cup dough and roll into a ball, then flatten into a 1/2-inch thick round disk. Place on a hot flat-top or in a cast-iron skillet for 4 minutes to form a crust. Flip and repeat on the other side. Using a knife, poke into the edge of the gordita, opening up one-third of the inside, making it into a pocket. Repeat with the rest of the dough. Set aside, covered, while making the filing. Pour the vegetable oil on the flat-top or in the cast-iron skillet. Remove the chorizo from its casing and crumble onto the hot oil. Cook for 1 minute, releasing the spices. Add the poblano peppers, garlic, tomatoes and onions. Stir-fry for 2 to 3 minutes. Spread a spoonful of the refried beans inside a gordita. Add the chorizo/vegetable mixture and garnish with lettuce, sliced tomatoes and queso fresco.
[Name] Moroccan Egg and Meatball Tagine [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H20M [PrepTime] PT0S [TotalTime] PT1H20M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Moroccan Egg and Meatball Tagine 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/33186/5pf9hw3GTlqMINIV6ntB_1491949743676.jpeg" [RecipeCategory] Meatballs [Keywords] ["Meat", "Moroccan", "African", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", NA, "1", "1", "1", "2", "3", "1", NA, "2", "4", NA] [RecipeIngredientParts] ["olive oil", "onion", "paprika", "garlic", "onion", "olive oil", "fresh cilantro", "paprika", "ground cumin", "tomatoes", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 493.3 [FatContent] 35.1 [SaturatedFatContent] 10.8 [CholesterolContent] 264.2 [SodiumContent] 152.2 [CarbohydrateContent] 16.4 [FiberContent] 4.5 [SugarContent] 8.7 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed. For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand. Cook's Note: *Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
[Name] Chorizo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Chorizo recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "5", "2", "3 1/2", "2", "10 -20", "4 -6", "2", "2"] [RecipeIngredientParts] ["red chili powder", "white wine vinegar", "dried oregano", "salt", "ground cumin", "bell peppers", "garlic cloves", "ground pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.4 [FatContent] 25.4 [SaturatedFatContent] 9.2 [CholesterolContent] 82.0 [SodiumContent] 1186.8 [CarbohydrateContent] 11.1 [FiberContent] 5.0 [SugarContent] 4.1 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 8 sausages [RecipeInstructions] Mix the red chili powder, vinegar, oregano, salt, cumin, guajillo pepper powder and garlic together in a large bowl. Mix in the ground pork and cover. Fry the meat as is or stuff into the cleaned pig intestine to create sausage links before cooking thoroughly.
[Name] Zaatar Pita Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Zaatar Pita Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/HvlaKMgsSsuckKrQPUvJ_1489659798338.jpeg" [RecipeCategory] Breads [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", NA, NA, NA, NA, "3", "1/4", "1 1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["za'atar spice mix", "olive oil", "fresh tomato", "black olives", "all-purpose flour", "active dry yeast", "kosher salt", "granulated sugar", "water", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 196.6 [FatContent] 9.3 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 244.2 [CarbohydrateContent] 24.4 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 pitas [RecipeInstructions] ["Mix the zaatar and olive oil in a bowl and set aside.", "Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.", "Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using] over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast!", "Lebanese Pita:", "Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours." ]
[Name] Lebanese Pita [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H5M [PrepTime] PT0S [TotalTime] PT2H5M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Lebanese Pita 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/dJCC6vTASDOTLCOkt6tv_1489608531886.jpeg" [RecipeCategory] Breads [Keywords] ["Lebanese", "Southwest Asia (middle East]", "Low Cholesterol", "Healthy", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "1 1/4", "1", "1 1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "active dry yeast", "kosher salt", "granulated sugar", "water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 244.1 [CarbohydrateContent] 24.4 [FiberContent] 1.0 [SugarContent] 0.4 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 12 pitas [RecipeInstructions] Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours. Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat. Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately.
[Name] Kitfo (Ethiopian Steak Tartar) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT0S [TotalTime] PT35M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Kitfo (Ethiopian Steak Tartar) recipe from Food.com. [Images] character(0) [RecipeCategory] Steak [Keywords] ["Meat", "Ethiopian", "African", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "6", "1/3", "1/3", "1/3", "1/3"] [RecipeIngredientParts] ["ground cardamom", "lean ground beef", "unsalted butter", "herbs", "cardamom seed", "black cumin", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5083.9 [FatContent] 563.7 [SaturatedFatContent] 354.4 [CholesterolContent] 1537.9 [SodiumContent] 149.8 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 28.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Melt the niter kibbeh with the mitmita and cardamom until warm so the spices infuse with the butter. Breaking the meat into small pieces, toss the meat into the warmed butter until evenly coated. Traditionally eaten raw, serve immediately; or cook as preferred. Niter Kibbeh (Ethiopian Spiced Butter]: Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
[Name] Injera (Fermented Sourdough Bread) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT104H10M [PrepTime] PT0S [TotalTime] PT104H10M [DatePublished] 2017-07-20T20:30:00Z [Description] Make and share this Injera (Fermented Sourdough Bread) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/BzaHdnPRR6aN8sF4Y6XX_1489803482708.jpeg" [RecipeCategory] Breads [Keywords] ["Ethiopian", "African", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["teff flour", "wheat flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.5 [CarbohydrateContent] 9.5 [FiberContent] 1.3 [SugarContent] 0.1 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] ["Combine the teff flour and 12 cups water. Mix, cover and store in a dark, cool place for 3 to 4 days to ferment, giving it its sour flavor.", "On the last day of fermentation, mix the teff flour mixture with the barley and wheat flours. Let rest for another 8 hours.", "Heat a large cast-iron pan over medium heat. Pour 1 cup fermented mixture into it, swirling the pan to cover the entire surface area. Cover with a lid, 2 to 3 minutes. Injera is ready to plate when holes have formed on the surface." ]
[Name] Hungarian Goulash [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H30M [PrepTime] PT0S [TotalTime] PT3H30M [DatePublished] 2017-07-20T20:31:00Z [Description] Make and share this Hungarian Goulash recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/jux0kzhmRkCxyWLrbgdI_1490744793466.jpeg" [RecipeCategory] Stew [Keywords] ["Meat", "Hungarian", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1", "2", "1/8", "1", NA, "6", "3", "3", "3", NA, "8", "4", "2", NA, "3", "3"] [RecipeIngredientParts] ["olive oil", "onions", "banana pepper", "beef round steak", "paprika", "salt", "fresh ground black pepper", "tomatoes", "spaetzle noodles", "olive oil", "onions", "garlic cloves", "banana peppers", "tomatoes", "Hungarian paprika", "all-purpose flour", "salt", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 911.8 [FatContent] 45.7 [SaturatedFatContent] 11.4 [CholesterolContent] 162.4 [SodiumContent] 1342.1 [CarbohydrateContent] 112.1 [FiberContent] 18.3 [SugarContent] 30.8 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Special equipment: Large-holed grater or strainer. Heat the oil in medium Dutch oven or stockpot over medium-low heat. Add the onions and sliced Hungarian banana peppers and saute for 2 minutes. Add the beef and sprinkle with paprika, salt and pepper. Cook for 5 minutes. Add the Lesco and 1 cup water. Stir until combined and bring to a boil. Simmer, cover and let cook for 2 hours. Serve hot over Spaetzle. Lesco: Heat the olive oil in a medium pot over medium heat. Saute the onions with the garlic until soft, but do not brown. Reduce the heat to low, add in the peppers and season with salt and pepper. Cover and simmer for 3 to 5 minutes, stirring occasionally. Add in the tomatoes, cover and simmer until the tomatoes start to break down, 3 to 5 minutes. Stir in the paprika. Remove from the heat and let the mixture cool completely. Refrigerate or freeze and use when needed. Spaetzle: Sift the flour and 1 tablespoon salt together into a large mixing bowl. Add 3/4 cup water and the eggs and mix until just combined (do not over mix]. Bring a large pot of water to boil with a pinch of salt. Pour in the melted butter. Ladle large spoonfuls of the dough into the grater or strainer and push the dough through directly into the boiling water. Repeat until all the dough is used. Once the dumplings float, strain into a bowl. Serve with goulash over the spaetzle.
[Name] Polly's Tuna-Veggie Pasta Salad [AuthorId] 2001635254 [AuthorName] Chef Polly [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-20T20:31:00Z [Description] Make and share this Polly's Tuna-Veggie Pasta Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001635254/6Tq7p5qtQI6e23F3T7lx_P-RECIPES-Photo%20of%20Tuna%20pasta%20salad.jpg" [RecipeCategory] Tuna [Keywords] ["Vegetable", "Summer", "< 60 Mins", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "4", "1", "1/3", "1", "2 -3", "1 -2", "1 - 1 1/2", "1/2 - 3/4"] [RecipeIngredientParts] ["bow tie pasta", "light chunk tuna in water", "carrot", "onion", "pepper", "mayonnaise", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.8 [FatContent] 5.4 [SaturatedFatContent] 1.7 [CholesterolContent] 135.0 [SodiumContent] 269.0 [CarbohydrateContent] 39.4 [FiberContent] 3.9 [SugarContent] 4.2 [ProteinContent] 24.4 [RecipeServings] nan [RecipeYield] 10-12 cups [RecipeInstructions] OPTIONAL: Add 1/4 to 1/2 cups veggies of your choice: sliced cherry tomatoes; finely sliced celery; diced zucchini; chopped frozen spinach; diced mushrooms -- or whatever you like or is growing in your garden! DIRECTIONS: Cook pasta a dente' according to directions on box. Drain and rinse completely under cold water to help it set-up. Return pasta to cooled pot. Hardboil eggs by placing 4 eggs in small pan. Cover with 1 inch cool water. Heat to boiling and boil for 1 minute. Cover and reduce heat to simmer for 10 minutes. Run cold water over eggs; can add ice cubes to speed cooling. Peel cooled eggs, then slice and quarter. Drain cans of tuna. In cooled large pot pasta was cooked in (or in a large serving bowl], add eggs, tuna and veggies. Add dashes of garlic salt and pepper. Add mayonnaise and milk. Stir well until all is coated and creamy. Chill about 1-2 hours before serving, but frozen peas should help to cool all. Enjoy!
[Name] Butterscotch Sauce [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-07-20T20:34:00Z [Description] Make and share this Butterscotch Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "butter", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.8 [FatContent] 8.7 [SaturatedFatContent] 5.5 [CholesterolContent] 25.1 [SodiumContent] 71.4 [CarbohydrateContent] 35.7 [FiberContent] 0.0 [SugarContent] 29.6 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 1 3/4 cup [RecipeInstructions] Combine sugar, syrup, butter and water in pot. Cook on low heat until soft ball stage(232 F]. Remove from heat, add cream and stir. Serve warm.
[Name] Hot Fudge Sauce [AuthorId] 494607 [AuthorName] Coppercloud [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-20T20:46:00Z [Description] Make and share this Hot Fudge Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["6", "2", "2/3", "1"] [RecipeIngredientParts] ["butter", "confectioners' sugar", "evaporated milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.6 [FatContent] 9.3 [SaturatedFatContent] 5.5 [CholesterolContent] 25.6 [SodiumContent] 88.0 [CarbohydrateContent] 29.7 [FiberContent] 1.1 [SugarContent] 23.5 [ProteinContent] 2.9 [RecipeServings] 10.0 [RecipeYield] 2 cups [RecipeInstructions] Melt butter in pot on low heat, add sugar an cocoa and sir well. Add milk gradually, beating until smooth. Stirring constantly, turn up heat to med. and bring to a boil. Cook for 5 minutes or until thick. take off heat and serve warm. Store in refrigerator and reheat in hot water. If you need to thin sauce add hot water 1 tablespoon at a time.
[Name] Doro Wot (Ethiopian National Chicken Dish) [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT107H35M [PrepTime] PT0S [TotalTime] PT107H35M [DatePublished] 2017-07-20T22:36:00Z [Description] Make and share this Doro Wot (Ethiopian National Chicken Dish) 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/pTRi31LxSOCfuIoSBhlK_1489803482708.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Ethiopian", "African", "Easy"] [RecipeIngredientQuantities] ["2", NA, "2", "1 1/2", "1", "1/2", "1/2", "6", NA, NA] [RecipeIngredientParts] ["lemon juice", "red onions", "berbere", "Niter Kibbeh: Ethiopian Spiced Butter", "butter", "fresh garlic", "fresh ginger", "hard-boiled eggs", "salt", "Injera (Fermented Sourdough Bread]"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.8 [FatContent] 21.0 [SaturatedFatContent] 11.3 [CholesterolContent] 194.4 [SodiumContent] 233.6 [CarbohydrateContent] 5.2 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 19.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Wash and soak the chicken in cold water with lemon squeezed into it for 30 minutes. (This removes any bacteria and tenderizes the meat.]. Caramelize the red onions on low heat in a large pot for 1 hour. Add the berbere, Niter Kibbeh, garlic and ginger and cook for 30 minutes on medium-low heat. Add the marinated chicken and cook on medium-low heat, 30 to 45 minutes. Add in the hard-boiled eggs and salt to taste. Simmer on low heat for an additional 10 minutes and serve on the Injera.
[Name] Cuban Sandwich Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H40M [PrepTime] PT0S [TotalTime] PT5H40M [DatePublished] 2017-07-20T22:46:00Z [Description] Make and share this Cuban Sandwich Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Lunch/Snacks", "Cuban", "Caribbean", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["5", "1", "1", "8", "4", "1 1/2", "1"] [RecipeIngredientParts] ["bread flour", "water", "active dry yeast", "bread flour", "salt", "active dry yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 759.2 [FatContent] 6.2 [SaturatedFatContent] 2.4 [CholesterolContent] 4.5 [SodiumContent] 559.6 [CarbohydrateContent] 150.9 [FiberContent] 5.8 [SugarContent] 0.5 [ProteinContent] 21.1 [RecipeServings] nan [RecipeYield] 30 8-inch loaves [RecipeInstructions] For the first part: Combine and mix all the ingredients from the first part using an electric mixer or by hand. Let rest, covered, for 4 hours. For the second part: Using a dough hook attachment on an electric mixer, combine and mix the ingredients from the second part into the first part until smooth, around 10 minutes. Cut into 13-ounce pieces. Using a rolling pin, roll one 13-ounce piece to the size of a baking tray. Roll the dough into a large log and assemble 4 to 5 pieces on each tray. Cut each dough log into thirds, creating 3 loaves. Repeat with the other pieces. Cover with a damp towel and let rise in a humid, warm location for 2 to 3 hours until they have doubled in size. Preheat the oven to 425 degrees F and bake until lightly golden, 30 to 40 minutes.
[Name] Cuban Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H55M [PrepTime] PT0S [TotalTime] PT5H55M [DatePublished] 2017-07-20T22:48:00Z [Description] Make and share this Cuban Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Cuban", "Caribbean", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "3", "3", "4"] [RecipeIngredientParts] ["Cuban Sandwich Bread", "mayonnaise", "yellow mustard", "ham", "pork", "swiss cheese", "pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 971.0 [FatContent] 31.9 [SaturatedFatContent] 16.7 [CholesterolContent] 77.3 [SodiumContent] 1802.9 [CarbohydrateContent] 127.5 [FiberContent] 6.6 [SugarContent] 11.9 [ProteinContent] 41.8 [RecipeServings] nan [RecipeYield] 1 sandwich [RecipeInstructions] Open the Cuban Sandwich Bread and spread the mayonnaise on the top and the mustard on the bottom. On the bottom, layer the ham first and then add the pork, cheese and pickles. Weigh the sandwich down with a second pan and grill on a warm cast-iron pan or in a panini maker, enough to melt the cheese.
[Name] Squid Acqua Pazza [AuthorId] 2001388299 [AuthorName] Pearl Ishizaki [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-07-21T03:34:00Z [Description] This aqua pazza recipe makes use of squid instead of fish. This dish has been made Japanese with the addition of miso paste. For this recipe, two types of miso were used. The combination of the red miso and the wheat miso gives this dish a really nice taste. This is a low calorie dish which is also high in protein. Additionally, squid is rich in taurine which is an essential compound for cardiovascular function, and helps in the development of skeletal muscles, the retina and the central nervous system. Try this easy and healthy dish at home. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001388299/1lHuPycIQw6I6yiegkQZ_squid%20acqua%20pazza.jpg" [RecipeCategory] Squid [Keywords] ["No Shell Fish", "Vegetable", "Japanese", "Asian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1/2", "1", "1", "1", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["squid", "asparagus", "white wine", "tomatoes", "celery", "garlic clove", "red chili pepper", "olive oil", "white wine", "red miso", "miso", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.2 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 342.4 [CarbohydrateContent] 13.0 [FiberContent] 4.1 [SugarContent] 5.3 [ProteinContent] 5.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash and clean the squid well. Slice the body into bite-sized rings then toss it with about 2 teaspoons of white wine. Slice asparagus diagonally. Slice the celery thinly. Cut the tomato in half then remove the head part. Slice each half into quarters along its length then slice in half along its width. Slice the garlic thinly. Slice the dried red chili pepper thinly and you can remove the seeds if you don’t want your dish to be too spicy. In a small bowl, combine wheat miso, red miso plus a tablespoon of white wine then mix the ingredients well. Turn on your stove to medium-low heat then add a tablespoon of olive oil. Add the garlic and cook until it releases its nice smell. Increase the heat to medium-high then add the asparagus, tomato, celery, squid and red chili pepper. Add about 2 tablespoons of white wine then mix quickly then cover. After 30 seconds, remove the lid then add the mixed miso and white wine. Stir-fry quickly then remove from heat. Serve it immediately and you’re done.
[Name] Chicken Scampi Like OG [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-07-21T05:41:00Z [Description] Make and share this Chicken Scampi Like OG recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "4", "1", "1", "1/2", "1", "1", "1/4", "3/4", "1", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "milk", "salt", "black pepper", "olive oil", "green bell pepper", "red bell pepper", "red onion", "garlic clove", "pasta", "white wine", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1080.5 [FatContent] 43.4 [SaturatedFatContent] 18.1 [CholesterolContent] 164.0 [SodiumContent] 550.5 [CarbohydrateContent] 120.3 [FiberContent] 5.9 [SugarContent] 6.6 [ProteinContent] 47.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a separate shallow dish. Dredge chicken first in flour, then dip into milk, and then dredge again in the flour. Place breaded chicken on a rack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic.", "Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet.", "Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine and chicken stock to the pan and add italian seasoning blend. Scrape the bottom with a rubber spatula scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Reduce the sauce by 1/4-1/2 until thickened.", "Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate." ]
[Name] Baja Authentic Carne Asada [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-07-21T07:42:00Z [Description] Make and share this Baja Authentic Carne Asada recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Very Low Carbs", "High Protein", "High In...", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1", "1/2", "1/4", "1/4", "1", "2", "2"] [RecipeIngredientParts] ["limes", "garlic cloves", "fresh cilantro", "salt", "black pepper", "olive oil", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.6 [FatContent] 21.7 [SaturatedFatContent] 6.5 [CholesterolContent] 102.8 [SodiumContent] 278.2 [CarbohydrateContent] 5.5 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 32.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a blender or food processor, combine lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeno, and vinegar. Blend for 30 seconds until almost smooth. Place the flank steaks into a resealable bag, and add the blended liquid. Seal it up tight. Make sure all the meat is exposed to the marinade, squishing the bag around to coat. Refrigerate for at least 2 hours, or overnight. Heat an outdoor grill to high heat. Remove the flank steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side. Once done, remove from heat and let rest 10 minutes. Slice against the grain, and serve.
[Name] Simple Chicken Piccata [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-07-21T08:40:00Z [Description] Chicken breast cutlets, dredged in flour, browned, served with sauce of lemon juice, capers, stock and wine. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "1/4", "1", "3", "4", "2", "1/2", "1/2", "2", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["boneless skinless chicken breast halves", "chicken cutlets", "flour", "salt", "ground black pepper", "parmesan cheese", "olive oil", "butter", "dry white wine", "lemon juice", "capers", "heavy cream", "fresh parsley", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1044.7 [FatContent] 47.7 [SaturatedFatContent] 21.0 [CholesterolContent] 176.5 [SodiumContent] 719.6 [CarbohydrateContent] 101.7 [FiberContent] 4.4 [SugarContent] 4.2 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce. Add the chicken stock, white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Add the heavy cream and reduce the sauce by half, until thickened. Plate the chicken on top of the pasta and serve with the sauce poured over the chicken. Sprinkle with parsley.
[Name] Balsamic Chicken Salad [AuthorId] 368139 [AuthorName] Snowbunny Andorra [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-21T14:47:00Z [Description] Very tasty salad. Chicken can be cooked ahead for quick and easy assembly. You can serve with the chicken and cous cous still warm, or cooled. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "1", "10", "50", "1/2", "1/2", "50", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken breast", "fresh ground pepper", "cherry tomatoes", "feta cheese", "avocado", "gem lettuce", "couscous", "lemon", "salt", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.5 [FatContent] 20.0 [SaturatedFatContent] 6.8 [CholesterolContent] 68.7 [SodiumContent] 936.0 [CarbohydrateContent] 35.6 [FiberContent] 6.4 [SugarContent] 8.7 [ProteinContent] 24.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place the chicken breast in a zip-lock bag with the balsamic and black pepper. Ensure the chicken is well coated, and refrigerate for at last two hours, or preferably overnight. Once marinated, cook the chicken over a hot grill until blackened and cooked through. Set aside to rest. Cook the cous cous according to the instructions on the packet, then pour over the lemon juice and season to taste. Meanwhile, slice the tomatoes in half and mix with the olives, avocado, feta and lettuce. Slice the chicken, and them mix this with the cous cous into the salad. Serve immediately.
[Name] Homemade Pizza [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-07-21T17:54:00Z [Description] Make and share this Homemade Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "8", "28", "6", "1", "1", "1", "1", "1", "1", "1 1/4", "3 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["onion", "garlic cloves", "crushed tomatoes", "tomato paste", "oregano", "basil", "bay leaf", "crushed red pepper flakes", "black pepper", "warm water", "flour", "whole wheat flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 233.8 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 360.2 [CarbohydrateContent] 49.7 [FiberContent] 4.9 [SugarContent] 2.8 [ProteinContent] 8.2 [RecipeServings] 10.0 [RecipeYield] 5 PIzza's [RecipeInstructions] Start by making the sauce. Saute the large chopped onion in olive oil for a few mins. When translucent add the garlic to the pan and saute until fragrant. Add the crushed tomatoes and tomato paste and stir until mixed. Add the herbs and spices and reduce temperature to a simmer while the crust is made (pay attention and remove from heat once desire consistency is reached]. Combine yeast, water, 1.5 cups of flour, salt, and whole wheat flour and beat with a mixer until combined. Add the remaining 2 cups of flour and knead the dough until mixed. Let rise in an oiled bowl in a warm place until doubled in size (about 30-45 mins]. Punch down and divide into 5 equal parts. Roll out sauce and bake at 450 for 10 mins.
[Name] Gluten-Free Pizza [AuthorId] 2001471200 [AuthorName] Francisco G. [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-07-21T18:18:00Z [Description] Make and share this Gluten-Free Pizza 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/2001471200/9PLcpmA0RWaG4eszT7kM_IMG_2517.jpg" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["200", "50", "4", "1", "1", "1"] [RecipeIngredientParts] ["cornflour", "salt", "xanthan gum", "brewer's yeast", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 512.2 [FatContent] 11.0 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 780.3 [CarbohydrateContent] 96.9 [FiberContent] 7.9 [SugarContent] 0.7 [ProteinContent] 8.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["1 part of rice flour to 4-5 corn flour (specialized to bread, not confectionery], salt (18gr for 1 Kg.] and 1 dash of xantana gum.", "Dissolve fresh leavening (less than recommended amount] in warm water (26-30ºC].", "Add 1 tablespoon of oil (olive or sunflower] in the warm water.", "Mix it!", "Knead dough by hand,.", "Repose. Let the dough rise for about 10-12 hours in the fridge. If it's not possible, 1 hours minimum at outside (20ºC].", "Finally, kneading again.", "Expand the dough (make flat according preferences], use rolling pin if necessary, well floured always.", "Pre-baked: Only the dough with tomato, bake 1-2 minutes (200ºC] at the bottom of the oven.", "Take out of the oven and put the rest of ingredients except the fresh ones (as anchovy]. Bake again at the middle/upper slot (up to 250ºC].", "Check when finished (cheese and pizza edges must be toasted].", "Finally, grate parmesano cheese and spill olive oil. Oregano and fresh basil on top.", "The secret of the italian's nonna is the homemade tomate sauce, but italians use usually passata di pomodoro bought in a supermarket." ]
[Name] EASY STUFFED CABBAGE CASSEROLE [AuthorId] 2001635331 [AuthorName] Pat V. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-07-21T18:18:00Z [Description] Make and share this EASY STUFFED CABBAGE CASSEROLE recipe from Food.com. [Images] character(0) [RecipeCategory] Polish [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["4 -6", "1", "1", "4", NA, NA, "4 -6", NA, "2 -10"] [RecipeIngredientParts] ["cabbage", "onion", "butter", "fresh garlic", "bacon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.8 [FatContent] 15.4 [SaturatedFatContent] 6.0 [CholesterolContent] 55.8 [SodiumContent] 96.5 [CarbohydrateContent] 10.2 [FiberContent] 1.5 [SugarContent] 2.0 [ProteinContent] 15.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set Oven on 325. Butter a 9x13 baking pan. Spread Chopped Cabbage on bottom of Pan .Lay cooked Burger and chopped cooked onions on top of Cabbage. Then spread uncooked rice all over burger/onion mixture. Heat Soup,water and spices in soup mixture. Pour on top of casserole, then add Bacon slices on top or chop them up. Bake covered , 325 for 2 hours. I serve with mashed potatoes and sour Cream if desired! (Polish way] The smell is amazing!
[Name] Crockpot Spaghetti Sauce With Fresh Tomatoes [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT3H [PrepTime] PT1H30M [TotalTime] PT4H30M [DatePublished] 2017-07-21T19:23:00Z [Description] Make and share this Crockpot Spaghetti Sauce With Fresh Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["4", "4", "1", "1/2", "16", "2", "2", "1/4", "1/4", "2", "3/4", "6"] [RecipeIngredientParts] ["onions", "garlic cloves", "green pepper", "roma tomatoes", "oregano", "basil", "parsley", "sugar", "salt", "black pepper", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 514.6 [FatContent] 29.2 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 3871.3 [CarbohydrateContent] 62.7 [FiberContent] 13.5 [SugarContent] 42.1 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 4 quarts [RecipeInstructions] Saute the onion, garlic, green pepper, and oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground pepper. Cook on low heat for 2 to 3 hours. Stir frequently. Let sauce cool. Pour into quart size freezer containers. Store in freezer. When ready to use, stir in can of tomato paste.
[Name] Fried Bananas [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-07-22T00:02:00Z [Description] Make and share this Fried Bananas recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4"] [RecipeIngredientParts] ["bananas", "egg", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.8 [FatContent] 15.1 [SaturatedFatContent] 1.5 [CholesterolContent] 46.5 [SodiumContent] 64.8 [CarbohydrateContent] 29.4 [FiberContent] 2.5 [SugarContent] 14.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice bananas horizontily and then into 3 sections. Dip into beaten egg. Roll in frosted flakes. Fry in canola oil for 1 min per side. Drain on paper towels.
[Name] Bacon Croutons [AuthorId] 199697 [AuthorName] Gidget265 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-22T19:35:00Z [Description] A friend made bacon croutons and brought them over with a blue cheese salad. I fell in love. I went online and cobbled this recipe together. You could do so many variations (add garlic powder etc.) [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "4", "1/4", "1"] [RecipeIngredientParts] ["bacon fat", "salt", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.5 [FatContent] 26.3 [SaturatedFatContent] 8.7 [CholesterolContent] 38.6 [SodiumContent] 660.0 [CarbohydrateContent] 11.8 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown some bacon - I do a pound so I can add to salad in addition to the croutons or use it with eggs etc -- don't think a pound of bacon will go to waste anywhere?. Cut your bread - I use homemade bread that is a bit past it's prime. I cut the croutons fairly large - like the ones you buy at the grocery? You could use brioche or other bakery bread. Not sure how this would be on purchased sliced bread -- Heat your oven to 350. Put the bread cubes into a big bowl. Drizzle 1 tbl of bacon grease over the croutons, gently stir. Repeat 4 times - this ought to distribute the grease fairly well. Sprinkle in the salt and then stir again. Bake croutons in oven 350 degrees for 10 min - stir - bake 5 more minutes. Keep for a day or two - serving with soup or salad -- in a sealed container.
[Name] Lindy's Barbeque Coleslaw [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-23T02:05:00Z [Description] Make and share this Lindy's Barbeque Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["Miracle Whip", "vinegar", "sugar", "garlic powder", "celery seed", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.1 [FatContent] 15.1 [SaturatedFatContent] 2.1 [CholesterolContent] 11.6 [SodiumContent] 193.2 [CarbohydrateContent] 21.1 [FiberContent] 1.2 [SugarContent] 10.4 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] 1 lb [RecipeInstructions] mix all dressing ingredients. dress the cabbage and carrots to personal prefferance. refrigerate for at least 2 hours.
[Name] Bite Size Bacon Cheeseburger Puffs [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-23T17:23:00Z [Description] Make and share this Bite Size Bacon Cheeseburger Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sugar", "kosher salt", "unsalted butter", "eggs", "mild cheddar cheese", "ground beef", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.9 [FatContent] 26.3 [SaturatedFatContent] 11.5 [CholesterolContent] 87.3 [SodiumContent] 701.4 [CarbohydrateContent] 14.5 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 15.5 [RecipeServings] 16.0 [RecipeYield] 48 Puffs [RecipeInstructions] ["Preheat oven to 350°F.", "In a large bowl, combine flour, baking powder, sugar and salt. Whisk to combine. Add butter, egg and milk. Whisk until combined. Add cheese, beef and bacon. Stir together until combined. Set aside.", "Spray (2] 24 cup mini-muffin pans with cooking spray.", "Mix batter and add 1 heaping tablespoon scoop to each muffin cup. Each cup should be filled just over the top. Bake until golden brown, approximately 20-22 minutes.", "Allow to cool for 5 minutes, remove from muffin tin and serve with favorite burger toppings (ketchup, mustard, mayo, etc]." ]
[Name] Bacon Cheeseburger Pull-Apart Bread [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT55M [PrepTime] PT25M [TotalTime] PT1H20M [DatePublished] 2017-07-23T17:30:00Z [Description] Make and share this Bacon Cheeseburger Pull-Apart Bread recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "16", "1", "1/2", "1", "1", "1", "8", "8"] [RecipeIngredientParts] ["fresh ground black pepper", "garlic paste", "white cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 984.1 [FatContent] 47.7 [SaturatedFatContent] 21.7 [CholesterolContent] 157.2 [SodiumContent] 2356.7 [CarbohydrateContent] 74.0 [FiberContent] 3.1 [SugarContent] 3.6 [ProteinContent] 62.4 [RecipeServings] 8.0 [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 350°F. Prepare 2 sheets of aluminum foil to wrap bread in, overlap the foil so the bread will be completely covered. In a medium skillet, over medium-high heat combine beef, pepper, chile, garlic and steak seasoning. Cook until browned. The fat should have absorbed, but if not drain on paper towels. On a cutting board, slice bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Slide bread onto foil and stuff half of cheese between all cuts, then stuff beef between cuts. Sprinkle loaf with remaining cheese and bacon. Wrap foil around bread snuggly and bake for 35-45 minutes (until cheese inside starts to melt; uncover and bake 15 minutes more or until cheese is bubbly. Serve hot. Enjoy!
[Name] Bacon Double Cheeseburger Stuffed Meatloaf [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-07-23T17:36:00Z [Description] A meatloaf bursting with steak flavors is just about enough to make my mouth water, but stuffing it with cheese and covering it in the delicious brown sugar ketchup glaze and layered thick cut bacon put this recipe over the top. From the Slow Roasted Italian [Images] character(0) [RecipeCategory] Meatloaf [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/2", "6", "1", "1", "1", "1", "8", "1"] [RecipeIngredientParts] ["lean beef", "panko breadcrumbs", "2% low-fat milk", "ketchup", "Worcestershire sauce", "egg", "brown sugar", "mild cheddar cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.6 [FatContent] 57.5 [SaturatedFatContent] 23.9 [CholesterolContent] 176.7 [SodiumContent] 1274.8 [CarbohydrateContent] 21.6 [FiberContent] 0.9 [SugarContent] 8.3 [ProteinContent] 37.1 [RecipeServings] 6.0 [RecipeYield] 1 meatloaf [RecipeInstructions] Preheat oven to 350°F. In a large bowl combine beef, bread crumbs and milk. Pouring milk directly over bread crumbs. Add 2 tablespoons ketchup, Worcestershire and steak seasoning. Set aside. In a small bowl, crack egg and beat it slightly. This helps prevent overworking the meat while combining, resulting in a tougher meatloaf. Add egg to large bowl with meat mixture. Combine well with hands, do not overwork the meat mixture. Gentle press meatloaf into bowl and divide in half. Place first half into 7x10” baking dish and form into a flat meatloaf Gently press the center in to create a rim around the outside of the meatloaf. Add shredded cheese i nto the center of the meatloaf. Form remaining half of meatloaf in the bowl into a size similar to the meatloaf in the pan. Set op top and press the sides together to seal in the cheese. Form into a loaf shape about 1½ - 2” tall. You may notice cracks in the loaf. Run your hands under warm water and then across the meatloaf to smooth the cracks out. Set meatloaf aside. In a small bowl combine 4 tablespoons ketchup and 1 tablespoon brown sugar. Mix well with a fork. Apply glaze evenly all over your meatloaf (except the bottom]. Arrange bacon slices over the top of the meatloaf. Start by wrapping a piece of bacon across the front side and a second piece of bacon across the back side. Arrange remaining bacon over the top. Tuck the ends of the bacon under the meatloaf (this prevents curling]. Place meatloaf in the oven and bake until bacon is crispy, about 1 hour. Remove from oven. Allow to rest uncovered for 20 minutes. Serve and enjoy!
[Name] East Coast-Inspired Lobster Roll [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-07-24T15:14:00Z [Description] Summertime calls for more backyard barbecues, tailgates and family get-togethers. This decadent recipe is perfect for entertaining on any warm afternoon or evening. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/fgnchT6Tq6xVdt9DEVej_90288H.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "1/2", "3", "2", "2", NA, "8", "2", NA, NA] [RecipeIngredientParts] ["lobster tails", "lobster meat", "mayonnaise", "fresh lemon juice", "celery ribs", "Dijon mustard", "dill pickles", "chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1228.7 [FatContent] 44.1 [SaturatedFatContent] 5.8 [CholesterolContent] 863.6 [SodiumContent] 6071.2 [CarbohydrateContent] 80.8 [FiberContent] 8.9 [SugarContent] 7.3 [ProteinContent] 125.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the meat from lobsters, chopping into bite-size pieces. Combine lobster meat, mayonnaise, Dijon, lemon juice, celery and salt and pepper to taste. Butter hot dog buns and place on grill until toasted, then fill with lobster mixture. Garnished filled buns with crumbled potato chips, chives and dill pickles.
[Name] Summer Steak Tacos [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-24T15:18:00Z [Description] Setting up a DIY taco station is an easy way to host a small or large group of guests, while still enjoying the dinner party yourself. Take tacos to the next level with tender, juicy 100% Canadian AAA Angus beef, a simple and affordable switch that is sure to impress. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/IWhi3VNES46w0zGSNHrT_90276H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", NA, "1", "1/2", "2", "1", "4", "1", NA] [RecipeIngredientParts] ["cumin", "cabbage", "avocados", "lime", "tomatoes", "cilantro", "tortilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.8 [FatContent] 25.2 [SaturatedFatContent] 6.0 [CholesterolContent] 134.4 [SodiumContent] 142.0 [CarbohydrateContent] 22.2 [FiberContent] 11.8 [SugarContent] 7.9 [ProteinContent] 55.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season steaks with salt, pepper and cumin. In a pan over high heat, sauté steaks for 3 to 5 min per side (or to your liking]. Remove and slice thinly. Using a mandolin or knife, thinly shave cabbage. Set aside. In a medium bowl, gently smash the pitted avocados with the juice of one lime and pinch of salt. Set aside. Arrange steak, tortillas, avocado, tomatoes, cabbage and cilantro for garnish in bowls or on a platter for guests to assemble their tacos.
[Name] White Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-24T21:08:00Z [Description] Perfectly fluffy and soft white bread. A huge hit at our house
[Name] Yeast Doughnuts [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-24T21:09:00Z [Description] Make and share this Yeast Doughnuts 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/rz/.3/69/72/9/EG5hoGDwQeSAU6RYYFii_Yeast%20Doughnuts2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/72/9/z7AjkqaSD290ymx8tNT6_Yeast%20Doughnuts1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/72/9/UCBbvVUuReOhYjMgFoRw_Yeast%20Doughnuts2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/72/9/Jrl87WjKSYGIufPoHZoV_Yeast%20Doughnuts1.jpg" ] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1/4", "1", "1", "1/4", "3 1/2 - 3 3/4"] [RecipeIngredientParts] ["dry active yeast", "warm water", "milk", "sugar", "salt", "egg", "shortening", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1225.3 [FatContent] 33.8 [SaturatedFatContent] 9.7 [CholesterolContent] 105.8 [SodiumContent] 1250.4 [CarbohydrateContent] 197.8 [FiberContent] 6.9 [SugarContent] 25.6 [ProteinContent] 30.2 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] Dissolve yeast in warm water. Add milk, sugar, salt, egg, shortening and 2 cup four, mix well. add enough remaining flour to make dough workable. turn dough onto lightly floured and cloth covered surface. knead until smooth and elastic. place in lightly oiled bowl and turn dough to coat. cover with a damp cloth and let rise in warm place till doubled. approx 1 1/2 hours. punch down dough and let rise again till doubled, approx 30 minute. roll dough out 3/8 inch thick and cut out rings with doughnut cutter. let rise on on board uncovered until doubled and very light, 30 - 40 minute. heat oil in a fryer or pot to 375 F (3-4 inch deep]. carefully drop doughnuts into hot oil. Turn when they rise to the surface. 2 - 3 minutes or until golden brown on both sides. carefully remove from oil, do not prick the surface, and drain. while warm, roll in sugar, frost or glaze.
[Name] Chicken and Sausage Rice [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-24T21:09:00Z [Description] Make and share this Chicken and Sausage Rice 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/2001633682/MTfVDUinR3asavsJjPmJ_Chicken%20and%20Sausage%20Rice.jpg" [RecipeCategory] Pork [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "6", "1", "1", "1", "1", "1", "2", "1", "5", "1/4", "2", "1"] [RecipeIngredientParts] ["long grain rice", "green pepper", "red onion", "chicken breast", "sausages", "garlic clove", "white wine", "flat leaf parsley", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.5 [FatContent] 24.4 [SaturatedFatContent] 6.5 [CholesterolContent] 60.5 [SodiumContent] 410.4 [CarbohydrateContent] 38.8 [FiberContent] 2.5 [SugarContent] 3.7 [ProteinContent] 20.1 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] In a pan, fry the dry uncooked rice and half of the small onion in a little olive oil until the onion is beginning to soften. Add the chicken stock. Bring the rice, to the boil, so that it boils hard and produces steam. Turn the heat down and let it simmer so the rice absorbs the liquid. Heat some oil in another pan. Add the chopped peppers and the rest of the onion and cook on a medium heat for two minutes. Add the chicken and sausage, stirring continuously until thoroughly cooked. Add the white wine and cook for another three minutes. When the rice is cooked, stir it into the other pan along with the flat leaf parsley and lemon juice. Serve immediately.
[Name] Spicy Beef and Sausage Stew [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-07-24T21:09:00Z [Description] Make and share this Spicy Beef and Sausage Stew 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/rz/.3/69/78/0/YpGrxXn2TLWukPk6Viuh_Spicy%20beef%20ans%20sausage%20stew.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "3", "2", "1", "4", "3", "2 1/2"] [RecipeIngredientParts] ["stewing beef", "sausages", "onion", "garlic clove", "celery ribs", "carrots", "mushroom", "potatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.4 [FatContent] 27.3 [SaturatedFatContent] 9.6 [CholesterolContent] 127.1 [SodiumContent] 1549.9 [CarbohydrateContent] 83.9 [FiberContent] 10.7 [SugarContent] 6.8 [ProteinContent] 46.9 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Combine all ingredients in a slow cooker. Stir to combine. let cook on low setting 4 hours or longer.
[Name] Cinnamon Raisin Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-24T21:10:00Z [Description] A simple but fantastic bread. Light, and fluffy. You can adjust the cinnamon to your taste. I often add a tsp of cinnamon in with the first 2 cups of flour to get a more intense cinnamon flavour
[Name] Cast Iron Cornbread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-24T21:10:00Z [Description] Make and share this Cast Iron Cornbread 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/rz/.3/69/80/9/DI3PBXrSTxGJ3vlORJBp_Cornbread2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/80/9/X6jn3ROTkOmuQbWK1RqX_Cornbread1.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/4", "1", "2", "1/3", "1", "2", "8"] [RecipeIngredientParts] ["cornmeal", "all-purpose flour", "granulated sugar", "salt", "baking soda", "buttermilk", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2191.9 [FatContent] 112.8 [SaturatedFatContent] 65.2 [CholesterolContent] 634.2 [SodiumContent] 6143.6 [CarbohydrateContent] 255.2 [FiberContent] 13.7 [SugarContent] 67.4 [ProteinContent] 46.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Preheat your oven to 425°F and place a 9in cast iron skillet inside the oven. In a large mixing bowl, whisk flour, cornmeal, salt, sugar, and baking soda. Add milk, buttermilk, eggs and mix until well incorporated. Add melted butter to the wet mixture but reserve 1 tablespoon to grease the skillet later on. Carefully remove the cast iron skillet from the oven and reduce oven temperature to 375°F. Coat the bottom of the skillet with the remaining butter and pour the batter into the skillet. Immediately transfer skillet back to the middle of the oven. Bake until the center is firm, or about 20-25 minutes (test by inserting a toothpick: it is done if the toothpick comes out clean].
[Name] Traditional White Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-24T21:10:00Z [Description] Make and share this Traditional White Bread recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/81/0/w3qHZSQ6TTCxuYPURSdt_Traditional%20White%20Bread2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/69/81/0/XrCXyVq0RZGvqn9fFhKp_Traditional%20White%20Bread.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "2 1/2", "3", "1", "6 1/2"] [RecipeIngredientParts] ["granulated sugar", "warm water", "butter", "salt", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1711.1 [FatContent] 21.4 [SaturatedFatContent] 11.6 [CholesterolContent] 45.8 [SodiumContent] 3658.5 [CarbohydrateContent] 329.7 [FiberContent] 11.5 [SugarContent] 20.0 [ProteinContent] 43.0 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] In a large mixing bowl, mix yeast, sugar, and warm water. Wait until the yeast and sugar dissolve. Stir in butter, salt, and 2 cups of flour until well incorporated. Stir in the remaining flour ½ a cup at a time. Mix well with each flour addition. When the dough is pulled together, turn out onto a floured surface and begin to knead for 8 - 10 minute Place the dough (into a lightly oiled, large bowl. Turn the dough to coat with oil. Cover with a damp cloth and allow to rise 1hr. Turn the dough out onto a lightly floured surface and divided into two even loaves. Place loaves in two lightly oiled bread pans. Cover the loaves with damp cloths and allow them to rise 40min. Preheat your oven to 425°F. Bake at 375°F for about 30 minutes and the top is golden brown. The loaf should also sound hollow when tapped.
[Name] Quick Vanilla Frosting! [AuthorId] 2001637805 [AuthorName] madi.marker721 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:11:00Z [Description] Quick, tasty, and only four ingredients, this vanilla buttercream frosting is my favorite. Almost every baker can make it, and it can be used on everything: cookies, cakes, cupcakes, pies, etc. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001637805/xqGw03eRGWzvbGrooKdQ_IMG_0618.PNG" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["3", "1/3", "1 1/2", "1 -2"] [RecipeIngredientParts] ["powdered sugar", "butter", "margarine", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.2 [FatContent] 5.2 [SaturatedFatContent] 3.3 [CholesterolContent] 13.7 [SodiumContent] 46.2 [CarbohydrateContent] 30.1 [FiberContent] 0.0 [SugarContent] 29.4 [ProteinContent] 0.1 [RecipeServings] 12.0 [RecipeYield] 12 Cupcakes/Cookies, or a Single Cake [RecipeInstructions] Grab a large bowl and some measuring cups, along with your ingredients. Plop 3 cups of powdered sugar in the bowl. Take two sticks of butter or 1/3 cup margarine and put it in a coffee mug. Then, heat it in the microwave for 30 seconds, or until it is sofened enough to be mixed up. While you wait, you can measure out 1 and 1/2 teaspoons of vanilla. Next, pour the softened butter/margarine into the mixture. Lastly, add your estimated amount of milk and mix it all together until it is creamy and there is no extra powder at the bottom. If the mixture is to spreadable, add some more powdered sugar. If it is not spreadable enough, then simply throw in more milk.
[Name] Greek Pasta Salad Supreme [AuthorId] 2813508 [AuthorName] Lacymouse [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-24T21:11:00Z [Description] I've made several similar salads. Most of them don't have enough pasta, and cut corners on ingredients.. I think that this version is great! ENJOY! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2813508/rWGGfh0ySv6b45lr3RFZ_GreekPastaSaladSupreme.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["tri-color spiral pasta", "garbanzo beans", "kalamata olive", "cherry tomatoes", "feta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.1 [FatContent] 8.3 [SaturatedFatContent] 4.8 [CholesterolContent] 26.7 [SodiumContent] 515.6 [CarbohydrateContent] 46.5 [FiberContent] 3.9 [SugarContent] 3.2 [ProteinContent] 12.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cook Pasta according to directions (mine says 11 minutes]. Cool Pasta in water and drain before adding to the other ingredients. Gently mix all ingredients together. Mix every half hour in fridge for about 2 hours. Once totally cold -- ENJOY!
[Name] Carolina Pimento Cheese [AuthorId] 2001638102 [AuthorName] NC Food Culture [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-24T21:11:00Z [Description] Make and share this Carolina Pimento Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001638102/3z5nzcXaTnmOrIbCCg4r_20170521_100416.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "1/8", NA, "1"] [RecipeIngredientParts] ["sharp cheddar cheese", "mayonnaise", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1220.8 [FatContent] 100.4 [SaturatedFatContent] 63.9 [CholesterolContent] 318.1 [SodiumContent] 1881.8 [CarbohydrateContent] 3.9 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 75.4 [RecipeServings] nan [RecipeYield] 3 Cups [RecipeInstructions] Sit unopened cheese on countertop for 48 hours. After cheese has bloomed, open and dice. Dice roasted red pepper. Add all ingredients to a stand mixer. Mix on low to desired consistency. Refrigerate up to a week.
[Name] Die for an Illuminated Beef [AuthorId] 2000895439 [AuthorName] Rafael Nobrega S. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-24T21:12:00Z [Description] This is my first food.com contribution. This recipe is a must and very easy to prepare. Give it a try and don’t change a thing in the first time. The beef pieces will be very shine, so the recipe’s title comes from this. This recipe does not add salt since it cames bouillon cubes. Result is not sweet; it is regular-salted beef. From Rafael, Brazil. [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Meat", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1 1/2", "2", "4", "3", "4", "1", "2"] [RecipeIngredientParts] ["lean ground beef", "onions", "garlic cloves", "white sugar", "bouillon cubes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.9 [FatContent] 23.2 [SaturatedFatContent] 9.4 [CholesterolContent] 147.9 [SodiumContent] 970.8 [CarbohydrateContent] 9.3 [FiberContent] 1.3 [SugarContent] 4.0 [ProteinContent] 47.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop the ground lean beef in sizes of you little finger. Chop the onions in same size. Chop garlic as small as possible. In a large ball with lid, combine beef, onions, garlic, and sugar. NO SALT. Mix very well and let sit for overnight in a refrigerator. Drain juice off and separate the onions. Fry only the beef (high heat] for 3 min with the oil. Combine onions and fry for more 2-4 min or until beef is almost tender to your taste. Dry the juice/fat off and reserve. In another pan, add bouillon cubes and water and low heat until totally melted. Add meat/onions to the melted broth and hot fry mixing well for more 2-3 minutes or until juice reduced by half (or to your taste]. Serve hot. Pain rice and a salad is recommended to finish the dish. Another variation of the recipe: you may add tomatoes without seed, chopped.
[Name] Borlas De Fraile Uruguayas by Noe [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-07-24T21:13:00Z [Description] Make and share this Borlas De Fraile Uruguayas by Noe recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "2", "2", "1", "1/2", "1/2", "4", "3", "1", "1"] [RecipeIngredientParts] ["milk", "sugar", "eggs", "butter", "flour", "salt", "vinegar", "sugar", "flour", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.1 [FatContent] 10.2 [SaturatedFatContent] 5.2 [CholesterolContent] 163.7 [SodiumContent] 118.4 [CarbohydrateContent] 58.1 [FiberContent] 1.4 [SugarContent] 19.1 [ProteinContent] 10.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix the yeast, sugar and milk in a bowl, let it rest until foamy. Mix with a mixer the butter and the eggs until well incorporated. Add the flour, the salt, the vinegar, and the yeast mixture. Mix with mixer until the dough is soft. Cover with a towel and let it rise for about 1 hour. At this point proceed to make the crema pastelera (sort of vanilla pudding]. Punch the dough down. Divide in 12 pieces and form a ball. Cover with a towel and let rise again until double in size, about one hour. Fry in medium hot oil until they turn lightly brown. Remove from the oil and allow to drain the excess oil on a dish with paper towels. When they are not hot anymore cut a horizontal cut on the borla the fraile without cutting it completely (3/4 of the way]. Fill them with crema pastelera or dulce de leche. CREMA PASTELERA (sort of vanilla pudding]. Warm up the milk until hot (not boiling]. In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy. Add the milk some at a time while whisking, making sure there are no lumps. Place the pan over medium heat and stir continuously until it reaches a slow boil. Lower the flame and cook for a couple of more minutes. Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
[Name] Carolina Fried Shrimp [AuthorId] 2001638102 [AuthorName] NC Food Culture [CookTime] PT1M [PrepTime] PT30M [TotalTime] PT31M [DatePublished] 2017-07-24T21:13:00Z [Description] Make and share this Carolina Fried Shrimp 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/53/28/69/EPUy3Y2sRiaqd3mFQGIl_20170423_191901.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/4", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["shrimp", "cornstarch", "all-purpose flour", "lemon pepper", "black pepper", "sea salt", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2242.4 [FatContent] 220.7 [SaturatedFatContent] 16.4 [CholesterolContent] 285.8 [SodiumContent] 3056.6 [CarbohydrateContent] 33.7 [FiberContent] 1.1 [SugarContent] 0.2 [ProteinContent] 36.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and de vein shrimp.", "Combine flour and spices, less the salt.", "Place corn starch in a bowl, then egg whites, then flour. Creating the dry/wet/dry steps.", "Take shrimp, lightly coat in corn starch shake off excess, coat in egg whites, then into flour mixture. After shaking off the excess flour, place individually on a cookie sheet and set aside while oil preheated.", "Heat oil in a dutch oven to 375 degrees. Set a timer for 1 minute. Start timer as you add shrimp to the oil. Only add 5 or 6 shrimp at a time. When the timer goes off your shrimp are done. DO NOT OVERCOOK. Shrimp are done within 30 seconds of adding to the oil. Sprinkle with sea salt after you remove them to rest. Repeat this process until your shrimp are done." ]
[Name] Chicken Salad Spread W/ Grapes & Almonds [AuthorId] 1802943293 [AuthorName] Arwen Varner-Howland [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-07-24T21:14:00Z [Description] This recipe is great to make ahead for your lunches during the week. In these instructions, I assume that you already have shredded chicken breast. (If not, you can find recipes for shredding chicken breast right here on Food.com, such as http://www.food.com/recipe/my-quot-famous-quot-shredded-chicken-205760) I like to have this spread as an open-face sandwich over nice bakery bread. If you want to go healthy, eat it over a bed of greens. If you're feeling really decadent, put it on a croissant. This recipe is inspired by the chicken salad croissants served at my favorite tea house, Tea Leaves & Thyme in Roswell, GA. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["5", "4", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["chicken breasts", "celery", "grapes", "mayonnaise", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.5 [FatContent] 8.1 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 58.8 [CarbohydrateContent] 3.9 [FiberContent] 0.7 [SugarContent] 2.8 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] Set up your food processor with the chopping blade. Feed the shredded chicken into the food processor, pulsing it periodically. The more frequently you pulse (or if you just run it continuously], the smoother your spread will be. Remove the chicken from the processor and set aside in a bowl. Using the chopping blade, turn on the processor and feed the 4 stalks of celery into it. (This makes the celery bits very small.]. Change out the chopping blade for the slicing disc and feed the cup of grapes into the processor (while it is on continuously]. This keeps the grapes larger than the celery so you can really taste them. Scoop the celery and grapes into the bowl with the chicken. Add the already-slivered almonds, mayo, and lemon juice to the bowl and mix well. Taste your spread and modify quantities (especially of mayo and lemon juice] to your taste. Store in the refrigerator for at least 2 hours if you want it to be fully chilled before serving.
[Name] Spätzle Salad [AuthorId] 2001639331 [AuthorName] TexasKraut [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-07-24T21:14:00Z [Description] This is a German take on the classic southern American macaroni salad, using toothsome spätzle noodles and a tangy dill dressing. The recipe also includes my go-to method for making spätzle, but you can certainly BYO. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001639331/sipFX1doSviy1SgBmfJI_FullSizeRender-2.jpg" [RecipeCategory] German [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "5", "1/2", "1/4", "5", "3 -4", "2 -3", "1", "1", "3/4", "2", "1", "1", "1", "1/4", "1 -2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "salt", "nutmeg", "scallions", "celery ribs", "carrots", "red bell pepper", "mayonnaise", "German mustard", "fresh dill weed", "cider vinegar", "olive oil", "cayenne pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 400.5 [FatContent] 10.3 [SaturatedFatContent] 2.6 [CholesterolContent] 232.5 [SodiumContent] 430.3 [CarbohydrateContent] 60.4 [FiberContent] 4.7 [SugarContent] 8.2 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place 2 quarts of water in a pot to over high heat - water should be at a rolling boiling by the time your noodle dough is ready. Place flour, salt and nutmeg in a mixing bowl; stir to combine and then make a well in the center of the mixture. Crack the eggs into the well; stir from the center with a fork, slowly pulling in the flour until it is completely incorporated. Continue working the dough by slapping and smearing it with your hand or fist for about 2-3 more minutes to develop some of the gluten. This takes some elbow grease, as the dough will be thick and stiff, but it gives the noodle a nice chewy texture and will allow it to hold it's shape. If you do not have a spätzle maker or press, scoop about 3/4 cup of the dough into a colander or onto flat cheese grater with large holes and press the dough through the holes with a spatula into the boiling water. Let cook for about 1-1/2 to 2 minutes. Scoop the noodles out of the water and place bowl. Repeat until you have used all of your dough. Cover noodles with plastic wrap and chill in the refrigerator. Make the dressing by whisking together the mayo, mustard, vinegar, olive oil, dill and cayenne. Chill. Dice the vegetables (and apple] to a uniform size—think confetti—and toss with the noodles. Add dressing and toss again. Chill for at least 1 hour and serve as is, or with a sprinkling of chopped gherkin and parsley.
[Name] Rich and Creamy Original Cheesecake [AuthorId] 2000518578 [AuthorName] Serene K. [CookTime] PT1H45M [PrepTime] PT3H [TotalTime] PT4H45M [DatePublished] 2017-07-24T21:14:00Z [Description] Make and share this Rich and Creamy Original Cheesecake 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/2000518578/O62uzaEGSw2mDooI7Mm1_Cheesecake.png" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "5", "32", "1", "4", "1/2", "1 1/2"] [RecipeIngredientParts] ["graham cracker crumbs", "butter", "cream cheese", "sugar", "eggs", "heavy cream", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.9 [FatContent] 44.5 [SaturatedFatContent] 24.7 [CholesterolContent] 205.9 [SodiumContent] 435.7 [CarbohydrateContent] 33.9 [FiberContent] 0.3 [SugarContent] 27.0 [ProteinContent] 9.1 [RecipeServings] 10.0 [RecipeYield] 14 slices [RecipeInstructions] Your spring-form pan(s] should be anywhere between 6 in- 10 in in diameter, depending on how thick you want a slice to be. Preheat oven to 350 degrees Place all the graham cracker crumbs in the bottom of your pan(s], along with the butter. Mix well and spread evenly. Bake crust for nine minutes. After baking crust and letting it cool, cover the sides of your spring-form pan with two layers of foil. In a stand mixer with a paddle attachment, beat cream cheese until fluffy. As soon as all of the cream cheese is smooth and fluffy, STOP. Too much mixing incorporates air, causing the top to crack. Add in sugar gradually and beat till smooth. Stop the mixer. On a low speed, add in each egg one at a time, only adding next egg when previous is fully incorporated. Drizzle in heavy cream and vanilla, beating until smooth, about 5 minutes. Place a sieve over another large bowl, and strain mixture through sieve, smoothing any lumps. Pour onto crust. Take a large aluminum serving tray, and place cheesecake(s] inside. Pour boiling water along outside of pan, being careful not to get any water between foil and spring-form pan. Bake for 1 hour and 30 minutes Take tray with pan(s] out of water and let cool at room temperature. Place in fridge after leaving to cool for 4 hours or more.
[Name] Warm Potatoes With Dill Vinaigrette [AuthorId] 2001639331 [AuthorName] TexasKraut [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-07-24T21:15:00Z [Description] Make and share this Warm Potatoes With Dill Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] German [Keywords] ["European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "5", "3", "1", "1/4", "1/2", "2", "2", "1/4"] [RecipeIngredientParts] ["white potatoes", "shallot", "olive oil", "cider vinegar", "white wine vinegar", "dried dill weed", "salt", "sugar", "honey", "German mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.5 [FatContent] 17.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 841.4 [CarbohydrateContent] 49.4 [FiberContent] 4.7 [SugarContent] 4.1 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes until fork tender; drain and place in a bowl. Whisk remaining ingredients together and pour over the drained potatoes. Toss and let stand for 5 minutes. Toss again before serving.
[Name] PERFECT RICE KRISPIE TREATS [AuthorId] 2001639644 [AuthorName] STACY [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-24T21:15:00Z [Description] Make and share this PERFECT RICE KRISPIE TREATS 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/rz/.3/69/91/3/qHsjtjD4Thezas1S7eY3_rice-krispies-1.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "12"] [RecipeIngredientParts] ["butter", "marshmallows"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 202.3 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 88.8 [CarbohydrateContent] 38.7 [FiberContent] 0.1 [SugarContent] 27.4 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] On stovetop, melt butter on low. Once butter is completely melted, add 80 marshmallows. Continue to stir and melt on low until all marshmallows have melted. Once marshmallows are melted, turn stovetop heat off and stir in rice krispies. Stir well until all rice krispies are completely coated. Transfer into a greased 9x13 pan. Let set for about a minute, then press into pan.
[Name] Blueberry Buckle [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-07-24T21:15:00Z [Description] Make and share this Blueberry Buckle recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3/4", "2 1/2", "1/4", "1/4", "3/4", "1", "2", "1/2", "1/3", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "shortening", "milk", "egg", "blueberries", "sugar", "all-purpose flour", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.3 [FatContent] 9.4 [SaturatedFatContent] 4.0 [CholesterolContent] 27.8 [SodiumContent] 172.2 [CarbohydrateContent] 44.0 [FiberContent] 1.3 [SugarContent] 23.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Preheat oven to 375. Grease pan. Combine topping ingredients until crumbly and put aside. Combine remaining ingredients except blueberries Cafefully fold in blueberries and spread batter in pan. Sprinkle topping over batter. Bake 45-50 min.
[Name] Copy Cat Old Bay Seasoning [AuthorId] 577388 [AuthorName] Carol in Cabo [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-07-24T21:16:00Z [Description] Make and share this Copy Cat Old Bay Seasoning recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "3", "1", "1", "2 1/2", "3/4", "1/4"] [RecipeIngredientParts] ["paprika", "garlic powder", "black pepper", "allspice", "mustard powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.7 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 37.9 [CarbohydrateContent] 40.1 [FiberContent] 16.7 [SugarContent] 3.8 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 2/3 cups [RecipeInstructions] Mix all together in a small bowl. Store in a dry, airtight jar.
[Name] Dan's Deluxe Hot Chili [AuthorId] 2001640197 [AuthorName] twhman [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2017-07-24T21:16:00Z [Description] Make and share this Dan's Deluxe Hot Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "1/2", "1/2", "1/2", "5", "4", "2", "1", "1", "2", "1", "1", "2", "1", "1", "1", "1", "8", "1", "3"] [RecipeIngredientParts] ["bacon", "lean ground beef", "hot sausage", "green bell pepper", "yellow bell pepper", "orange bell pepper", "onion", "habanero peppers", "garlic cloves", "ground cumin", "red pepper flakes", "chili powder", "beef bouillon granules", "crushed tomatoes", "whole tomatoes", "cannellini beans", "red kidney beans", "chili beans", "black beans", "tomato paste", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 788.6 [FatContent] 43.6 [SaturatedFatContent] 14.9 [CholesterolContent] 122.6 [SodiumContent] 1379.1 [CarbohydrateContent] 54.7 [FiberContent] 15.6 [SugarContent] 8.6 [ProteinContent] 47.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chop bacon and cook in large soup pot until crisp, remove and drain. Remove excess bacon grease out of pot. Brown ground beef and sausage in same pot over medium high heat. When browned, add bell peppers, onion, jalapeno and habanero peppers, garlic, cumin, red pepper flakes, chili powder, boullion, crushed tomatoes, whole tomatoes, tomato paste, chili paste and water. Reduce heat to low and simmer for 50 to 60 minutes, stirring occasionally. Add beans and bacon. Continue simmering for 30 minutes. Add additional liquid as necessary. Ladel into bowls, add sour cream if desired, and enjoy!
[Name] Nippy Blue Cheese [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-24T21:16:00Z [Description] Make and share this Nippy Blue Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "3", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cream cheese", "milk", "mayonnaise", "Worcestershire sauce", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.4 [FatContent] 69.7 [SaturatedFatContent] 40.2 [CholesterolContent] 219.2 [SodiumContent] 1068.0 [CarbohydrateContent] 10.4 [FiberContent] 0.0 [SugarContent] 5.9 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine first 4 ingredients till smooth. Fold in blue cheese.
[Name] Peppered Cheddar Dip [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-07-24T21:16:00Z [Description] Make and share this Peppered Cheddar Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "3", "1/4", "1/8", "1"] [RecipeIngredientParts] ["sour cream", "cheddar cheese", "onion", "green peppers", "salt", "Tabasco sauce", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.5 [FatContent] 53.1 [SaturatedFatContent] 32.0 [CholesterolContent] 150.1 [SodiumContent] 786.4 [CarbohydrateContent] 8.6 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients. This can be thinned down with more milk if necessary. Cover and refrigerate at least 1 hours.
[Name] Hot Chocolate [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2017-07-24T21:17:00Z [Description] Make and share this Hot Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "3"] [RecipeIngredientParts] ["water", "salt", "sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.7 [FatContent] 9.4 [SaturatedFatContent] 5.8 [CholesterolContent] 17.1 [SodiumContent] 89.2 [CarbohydrateContent] 16.8 [FiberContent] 1.6 [SugarContent] 8.4 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] In large saucepan heat chocolate and water. Stir till chocolate is melted and mixture is smooth. Add salt and sugar. Heat to boiling and simmer 4 min, stirring constantly. Add milk, cover and heat thoroughly, but do not boil. Just before serving, whisk briskly, until foamy.
[Name] Mexican Chocolate [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2017-07-24T21:17:00Z [Description] Make and share this Mexican Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "3", "1", "1/2", "1/4", "1 1/2", "4", "1"] [RecipeIngredientParts] ["sugar", "instant coffee", "cinnamon", "nutmeg", "salt", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.3 [FatContent] 11.8 [SaturatedFatContent] 7.3 [CholesterolContent] 22.8 [SodiumContent] 146.7 [CarbohydrateContent] 23.1 [FiberContent] 2.0 [SugarContent] 13.2 [ProteinContent] 5.8 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] In large saucepan heat chocolate, coffee, spices, salt, and water over low heat. Stir till chocolate is melted and mixture is smooth. Heat to boiling and simmer 4 min, stirring constantly. Add milk, cover and heat thoroughly, but do not boil. Just before serving, whisk briskly, until foamy. Pour into cups and top with whipped cream.
[Name] Colombian Chocolate [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-07-24T21:17:00Z [Description] Make and share this Colombian Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["6", "1", "1", "1", "6", "1/2"] [RecipeIngredientParts] ["cinnamon", "salt", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.4 [FatContent] 14.3 [SaturatedFatContent] 8.8 [CholesterolContent] 20.5 [SodiumContent] 91.8 [CarbohydrateContent] 12.1 [FiberContent] 3.0 [SugarContent] 0.2 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 10 [RecipeInstructions] In large saucepan heat chocolate, coffee, cinnamon, and salt. Stir till chocolate is melted and mixture is smooth. Heat to boiling and simmer 2 min, stirring constantly. Add milk, cover and heat thoroughly, but do not boil. Add vanilla. Just before serving, whisk briskly, until foamy.
[Name] French Chocolate [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-24T21:17:00Z [Description] You can make the Chocolate mixture ahead of time and store in the fridge until you are ready to serve [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "1/4", "3", "1/2", "1", "4"] [RecipeIngredientParts] ["corn syrup", "water", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.9 [FatContent] 17.9 [SaturatedFatContent] 11.1 [CholesterolContent] 58.1 [SodiumContent] 71.7 [CarbohydrateContent] 20.1 [FiberContent] 0.6 [SugarContent] 7.6 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] Heat chocolate, corn syrup and water over low heat. Stir till chocolate is melted and smooth. Add vanilla. Chill. In a chilled bowl, whip cream until stiff peaks form. Gradually add chocolate mixture. Continue whipping until stiff and mixture mounds when dropped from a spoon. Refrigerate. Just before serving, heat milk thoroughly, but do not boil. Fill cups 1/2 full with whipped cream mixture, top with milk, and stir.
[Name] Hot Cocoa [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-07-24T21:18:00Z [Description] Make and share this Hot Cocoa recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "1 1/2", "4 1/2"] [RecipeIngredientParts] ["sugar", "salt", "water", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.6 [FatContent] 4.8 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 125.6 [CarbohydrateContent] 14.8 [FiberContent] 0.6 [SugarContent] 7.4 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] 9 [RecipeInstructions] Combine sugar, cocoa, and salt in a large saucepan. Add water. Heat to a boil, stirring constantly. Boil 2 minute. Add milk and heat thoroughly, do not boil. Just before serving whisk till foamy.
[Name] Mocha Cooler [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:33:00Z [Description] Make and share this Mocha Cooler recipe from Food.com. [Images] character(0) [RecipeCategory] Shakes [Keywords] ["Beverages", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["chocolate ice cream", "vanilla", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 7.3 [SaturatedFatContent] 4.5 [CholesterolContent] 22.4 [SodiumContent] 196.8 [CarbohydrateContent] 19.0 [FiberContent] 1.0 [SugarContent] 16.9 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] Blend all ingredients till smooth. Serve over ice in tall glass.
[Name] Cranberry-Apple Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-07-24T21:34:00Z [Description] Make and share this Cranberry-Apple Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "2", "1", "2"] [RecipeIngredientParts] ["water", "sugar", "tea", "cranberry juice cocktail"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 16.9 [FiberContent] 0.1 [SugarContent] 15.6 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 60 [RecipeInstructions] heat water and sugar to boiling, stirring constantly till sugar is dissolved. Chill sugar water, tea, and juices. Just before serving, combine sugar water, tea and juice in a large punch bowl.
[Name] Rose Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:34:00Z [Description] Make and share this Rose Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["rose wine", "lemon juice", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 35.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.1 [CarbohydrateContent] 9.1 [FiberContent] 0.0 [SugarContent] 7.4 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 22 [RecipeInstructions] Combine all ingredients in punch bowl. serve immediately.
[Name] Creamy Rose Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:34:00Z [Description] Make and share this Creamy Rose Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["rose wine", "lemon juice", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.2 [FatContent] 0.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.1 [SodiumContent] 11.3 [CarbohydrateContent] 13.2 [FiberContent] 0.2 [SugarContent] 10.7 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] 22 [RecipeInstructions] Combine first 4 ingredients in punch bowl. Add scoops of raspberry serbert to bowl. Serve immediately.
[Name] Tahitian Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-24T21:34:00Z [Description] Make and share this Tahitian Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 96.8 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 11.3 [CarbohydrateContent] 23.1 [FiberContent] 0.3 [SugarContent] 21.1 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 38 [RecipeInstructions] Combine juices in punch bowl. Add sprite. Add scoops of sherbert. serve immediately.
[Name] Sparkling Cranberry Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:34:00Z [Description] Make and share this Sparkling Cranberry Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1"] [RecipeIngredientParts] "cranberry juice cocktail" [AggregatedRating] nan [ReviewCount] nan [Calories] 56.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.8 [CarbohydrateContent] 14.2 [FiberContent] 0.0 [SugarContent] 12.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 25 [RecipeInstructions] Combine all ingredients in a large punch bowl. Serve immediately.
[Name] Fruit Glow Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-24T21:35:00Z [Description] Make and share this Fruit Glow Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1"] [RecipeIngredientParts] "ginger ale" [AggregatedRating] nan [ReviewCount] nan [Calories] 79.2 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 11.8 [CarbohydrateContent] 19.3 [FiberContent] 0.3 [SugarContent] 17.6 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 28 [RecipeInstructions] Combine first 4 ingredients in punch bowl. Add scoops of sherbet to bowl. Serve immediately.
[Name] Holiday Eggnog [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-24T21:36:00Z [Description] Make and share this Holiday Eggnog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "golden rum", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 300.6 [FatContent] 17.8 [SaturatedFatContent] 10.4 [CholesterolContent] 145.8 [SodiumContent] 261.6 [CarbohydrateContent] 19.8 [FiberContent] 0.0 [SugarContent] 16.8 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] In large bowl beat eggs until light and foamy. Add sugar and salt and beat till thick and lemon coloured. Add rum and cream. Chill at least 3 hours. Just before serving sprinkle with nutmeg.
[Name] Hot Apple Cider Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-24T21:36:00Z [Description] Make and share this Hot Apple Cider Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2/3", "2"] [RecipeIngredientParts] ["apple cider", "whole cloves", "whole allspice", "cinnamon sticks", "sugar", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.6 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 13.1 [CarbohydrateContent] 5.6 [FiberContent] 0.3 [SugarContent] 4.9 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 32 [RecipeInstructions] Heat apple cider with spices and sugar. Cover and simmer 20 minutes. Strain and pour into punch bowl. Float oranges in bowl and serve immediately.
[Name] Daiquiri Punch [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-24T21:36:00Z [Description] Make and share this Daiquiri Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/4", "2"] [RecipeIngredientParts] "white rum" [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 5.9 [FiberContent] 0.0 [SugarContent] 5.2 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 25 [RecipeInstructions] Combine all ingredients in a large punch bowl. Serve immediately.
[Name] Southern Biscuits [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-07-24T21:43:00Z [Description] Make and share this Southern Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1/3", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "baking soda", "shortening", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 808.0 [FatContent] 36.1 [SaturatedFatContent] 9.2 [CholesterolContent] 3.3 [SodiumContent] 1928.8 [CarbohydrateContent] 104.6 [FiberContent] 3.4 [SugarContent] 8.4 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] preheat oven to 450. combine flour, sugar, baking powder, salt and baking soda in a bowl. cut in shortening until mixture looks like meal. add almost all of the butter milk, just enough to make a soft, puffy, easy to roll dough. turn out dough onto a lightly floured, cloth covered surface. knead lightly 20 - 25 times. roll out to almost 1/2 inch and cut with floured biscuit cutter. place on ungreased baking sheet. bake 10-12 min, until golden brown.
[Name] Oatmeal Muffins [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-24T21:44:00Z [Description] Make and share this Oatmeal Muffins 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/53/28/96/0ppVmHSpSje8TUpVoFDD_Oatmeal%20Muffinswith%20chocolate%20chips.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/28/96/hCHLP8hXRemHFn76nfTT_Oatmeal%20Muffins.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/3", "1", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["egg", "buttermilk", "brown sugar", "shortening", "oats", "all-purpose flour", "baking powder", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2252.8 [FatContent] 87.2 [SaturatedFatContent] 22.1 [CholesterolContent] 195.8 [SodiumContent] 3319.4 [CarbohydrateContent] 318.8 [FiberContent] 19.9 [SugarContent] 119.0 [ProteinContent] 53.8 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400°F. Grease 12 muffin cups. Beat egg and add buttermilk, brown sugar, and shortening. Mix in remaining ingredients and stir gently, just until flour is moistened. Batter will be lumpy. Fill muffin cups 2/3 full and bake 20 -25 min or until light brown.
[Name] Blueberry Buttermilk Muffins [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-24T21:45:00Z [Description] Make and share this Blueberry Buttermilk Muffins 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/53/28/97/boqETT4SvCfhprwGDMpD_Blueberry%20Buttermilk%20Muffins.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/3", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["egg", "buttermilk", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1426.3 [FatContent] 9.8 [SaturatedFatContent] 3.3 [CholesterolContent] 195.8 [SodiumContent] 2853.6 [CarbohydrateContent] 293.1 [FiberContent] 10.3 [SugarContent] 93.8 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400°F. Grease muffin tin. In large bowl beat egg. Add milk and oil. Add flour, sugar, baking powder, baking soda and salt. Fold in blueberries. Fill muffin cups 2/3 full. Bake 25 to 30 min or until golden brown.
[Name] Apple Muffins [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-07-24T21:45:00Z [Description] Make and share this Apple Muffins 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/53/28/98/vPkroFW2SWKiko9BN8NU_Apple%20Muffins.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "1 1/2", "1/2", "1/2", "2", "1/2", "1/3", "1/3", "1/2"] [RecipeIngredientParts] ["egg", "milk", "apple", "all-purpose flour", "cinnamon", "brown sugar", "baking powder", "salt", "brown sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1875.6 [FatContent] 34.8 [SaturatedFatContent] 7.8 [CholesterolContent] 203.1 [SodiumContent] 2381.4 [CarbohydrateContent] 362.0 [FiberContent] 13.6 [SugarContent] 193.7 [ProteinContent] 38.2 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400°F. Grease muffin tin. In large bowl beat egg. Add milk oil and apple. Add flour, cinnamon sugar, baking powder and salt. Fill muffin cups 2/3 full. Combine all topping ingredients in a small bowl. Sprinkle topping on batter. Bake 25 to 30 min or until golden brown.
[Name] Cranberry-Orange Muffins [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-24T21:46:00Z [Description] Make and share this Cranberry-Orange Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1 1/2", "1/2", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["egg", "milk", "all-purpose flour", "sugar", "baking powder", "salt", "orange zest", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1275.6 [FatContent] 11.2 [SaturatedFatContent] 4.7 [CholesterolContent] 203.1 [SodiumContent] 2026.6 [CarbohydrateContent] 265.0 [FiberContent] 10.3 [SugarContent] 104.5 [ProteinContent] 30.1 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400°F. Grease muffin tin. In large bowl beat egg. Add milk and oil. Add flour, sugar, baking powder and salt. Fold in orange zest and cranberries. Fill muffin cups 2/3 full. Bake 25 to 30 min or until golden brown.
[Name] Pumpkin Muffins [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT18M [PrepTime] PT15M [TotalTime] PT33M [DatePublished] 2017-07-24T21:46:00Z [Description] Make and share this Pumpkin Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "0.5", "1/4", "1", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "salt", "cinnamon", "nutmeg", "milk", "pumpkin", "butter", "egg", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1614.4 [FatContent] 57.5 [SaturatedFatContent] 34.2 [CholesterolContent] 325.1 [SodiumContent] 2431.5 [CarbohydrateContent] 249.6 [FiberContent] 6.4 [SugarContent] 103.5 [ProteinContent] 30.0 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] Preheat oven to 400°F. Grease 12 muffin cups. Combine all ingredient and stir gently, just until flour is moistened. Batter will be lumpy. Fill muffin cups 2/3 full and bake 18-20 minute.
[Name] Buttons and Bowknots [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-07-24T21:46:00Z [Description] Make and share this Buttons and Bowknots recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/8", "1/3", "1", "1/4", "1/2"] [RecipeIngredientParts] ["buttermilk baking mix", "sugar", "nutmeg", "cinnamon", "milk", "egg", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.4 [FatContent] 9.4 [SaturatedFatContent] 4.3 [CholesterolContent] 32.5 [SodiumContent] 310.8 [CarbohydrateContent] 29.3 [FiberContent] 0.6 [SugarContent] 15.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 10 buns [RecipeInstructions] heat oven to 400°F. combine baking mix, 2 tbsp sugar, nutmeg, cinnamon, milk and egg in bowl to form dough. turn out onto lightly floured, cloth covered surface and knead 5 times. roll 1/2 inch thick. cut with floured doughnut cutter. to make bowknots, twist ring to form figure 8. place bowknots and \"holes\" onto ungreased baking sheet. bake 8-10 minute. immediately after baking, dip into melted butter and then into remaining sugar.
[Name] Colombian Chicken Stew (Pressure Cooker) [AuthorId] 2001623391 [AuthorName] steveh6883 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-07-24T21:47:00Z [Description] Quick Regional cuisine from Central and South America using only 5 ingredients and a pressure cooker [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Colombian", "South American", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "4", "1", "4", "2", NA] [RecipeIngredientParts] ["potatoes", "chicken fillets", "onion", "beefsteak tomatoes", "chopped tomatoes", "bay leaves", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 23.6 [CarbohydrateContent] 68.0 [FiberContent] 8.8 [SugarContent] 4.5 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] 4 4 [RecipeInstructions] Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands or stir to combine. Seal lid and once at pressure cook for 25 minutes. Release pressure, remove lid, season to taste, and serve.
[Name] Nut Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-07-24T21:48:00Z [Description] Make and share this Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "3 1/2", "1", "1 1/4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3000.2 [FatContent] 89.5 [SaturatedFatContent] 18.4 [CholesterolContent] 228.7 [SodiumContent] 4741.5 [CarbohydrateContent] 491.6 [FiberContent] 20.8 [SugarContent] 207.0 [ProteinContent] 72.3 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350°F. Grease and flour 9x5x3 inch loaf pan. Combine all ingredients in large bowl and mix well. Pour batter into prepared pan. Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
[Name] Banana Nut Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-07-24T21:48:00Z [Description] Make and share this Banana Nut Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/04/zYh94mkvT6yeDCDqj7F8_Banana%20Nut%20Bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "3 1/2", "1", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "banana", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3055.6 [FatContent] 85.5 [SaturatedFatContent] 15.8 [CholesterolContent] 211.6 [SodiumContent] 4683.2 [CarbohydrateContent] 520.2 [FiberContent] 24.7 [SugarContent] 225.3 [ProteinContent] 69.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350°F. Grease and flour 9x5x3 inch loaf pan. Combine all ingredients in large bowl and mix well. Pour batter into prepared pan. Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
[Name] Date Nut Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-07-24T21:48:00Z [Description] Make and share this Date Nut Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/05/Ub6mWPRzTxQuz5jDETHw_Date%20Nut%20Bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "3 1/2", "1", "1 1/4", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "egg", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3414.7 [FatContent] 90.0 [SaturatedFatContent] 18.5 [CholesterolContent] 228.7 [SodiumContent] 4744.4 [CarbohydrateContent] 601.9 [FiberContent] 32.6 [SugarContent] 300.1 [ProteinContent] 75.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350°F. Grease and flour 9x5x3 inch loaf pan. Combine all ingredients in large bowl and mix well. Pour batter into prepared pan. Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.
[Name] Orange Nut Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-07-24T21:49:00Z [Description] Make and share this Orange Nut Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/06/aaWLtpKZQiiilwOJ1zyf_Orange%20Nut%20Bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "3 1/2", "1", "1/2", "3/4", "1", "1", "4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2974.5 [FatContent] 83.2 [SaturatedFatContent] 14.3 [CholesterolContent] 203.1 [SodiumContent] 4653.9 [CarbohydrateContent] 504.4 [FiberContent] 22.0 [SugarContent] 222.6 [ProteinContent] 67.7 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350°F. Grease and flour 9x5x3 inch loaf pan. Combine all ingredients in large bowl and mix well. Pour batter into prepared pan. Bake 55 to 65 minute, or until wooden toothpick inserted into center of loaf come out clean.

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