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[Name] Prune Nut Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-07-24T21:49:00Z [Description] Make and share this Prune Nut Bread recipe from Food.com. [Images] character(0) [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", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "milk", "prune juice", "egg", "prune"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3437.0 [FatContent] 83.5 [SaturatedFatContent] 14.4 [CholesterolContent] 203.1 [SodiumContent] 4663.0 [CarbohydrateContent] 627.7 [FiberContent] 35.1 [SugarContent] 304.9 [ProteinContent] 71.2 [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] Cranberry-Cheese Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-07-24T21:50:00Z [Description] Make and share this Cranberry-Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/2", "1/2", "2", "2", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "orange", "cheddar cheese", "egg", "cranberries", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3162.4 [FatContent] 127.4 [SaturatedFatContent] 47.7 [CholesterolContent] 364.0 [SodiumContent] 3470.5 [CarbohydrateContent] 431.5 [FiberContent] 18.9 [SugarContent] 219.2 [ProteinContent] 84.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Heat oven to 350&deg;F. Grease and flour 9x5x3 inch loaf pan. Combine all dry ingredients in large bowl and mix well. Cut in shortening. Add enough water to orange juice to make 3/4 cup and add to batter. Add egg, cheese, cranberries, nut and stir to combine. Pour batter into prepared pan. Bake 60 to 70 minute, or until wooden toothpick inserted into center of loaf come out clean. Let loaf stand 8 hours.
[Name] Pumpkin Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2017-07-24T21:50:00Z [Description] Make and share this Pumpkin Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2/3", "2 2/3", "4", "1", "2/3", "3 1/3", "2", "1 1/2", "1/2", "1", "1", "2/3", "2/3"] [RecipeIngredientParts] ["shortening", "sugar", "eggs", "pumpkin", "water", "all-purpose flour", "baking soda", "salt", "baking powder", "cinnamon", "clove", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2548.8 [FatContent] 80.2 [SaturatedFatContent] 20.6 [CholesterolContent] 372.0 [SodiumContent] 3247.6 [CarbohydrateContent] 429.3 [FiberContent] 6.8 [SugarContent] 267.4 [ProteinContent] 34.3 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Heat oven to 350&deg;F. Grease and flour two 9x5x3 inch loaf pan. Combine all ingredients in large bowl and mix well. Pour batter into prepared pans. Bake 70 minutes, or until wooden toothpick inserted into center of loaf come out clean.
[Name] Chocolate Swirl Coffee Cake [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-24T21:50:00Z [Description] Make and share this Chocolate Swirl Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "3", "2", "1/4", "1", "3/4", "1/3"] [RecipeIngredientParts] ["flaked coconut", "sugar", "butter", "buttermilk baking mix", "sugar", "egg", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.6 [FatContent] 14.6 [SaturatedFatContent] 6.8 [CholesterolContent] 34.3 [SodiumContent] 379.2 [CarbohydrateContent] 37.5 [FiberContent] 1.8 [SugarContent] 19.7 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] 9 [RecipeInstructions] preheat oven to 400. Grease square pan. Combine coconut, nuts 1/4 cup sugar and 1 tbsp butter. In a large bown combine baking mix, 1/4 cup sugar, remaining melted butter, egg and Milk. Mix well. Pour batter into pan. Spoon melted chocolate over batter and with a knife marble batter. Sprinkle evenly with coconut mixture. Bake 20-25 minute.
[Name] Caramel Sticky Buns [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-24T21:51:00Z [Description] Make and share this Caramel Sticky Buns recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1", "1/8", "2/3", "1", "36"] [RecipeIngredientParts] ["butter", "brown sugar", "buttermilk baking mix", "sugar", "nutmeg", "cinnamon", "egg", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3718.8 [FatContent] 263.8 [SaturatedFatContent] 108.1 [CholesterolContent] 612.1 [SodiumContent] 3557.8 [CarbohydrateContent] 316.6 [FiberContent] 16.4 [SugarContent] 167.1 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] 1 dozen [RecipeInstructions] preheat oven to 400. Prepare 12 muffin cups by placing 2 tsps butter, and 2 tsp brown sugar in each cup. Place in oven to melt. Mix remaining ingredients except for Pecan halves. Remove muffin cups from oven and place 3 pecan halves in each cup. Divide batter evenly between cups. Bake 15 minute. Immediately invert muffin cups and gently remove buns to prevent sticking.
[Name] Favorite Coffee Cake [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-24T21:51:00Z [Description] Make and share this Favorite Coffee Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "3/4", "2 1/2", "1/4", "1/4", "3/4", "1", "1/3", "1/4", "1/2", "3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "shortening", "milk", "egg", "brown sugar", "all-purpose flour", "cinnamon", "firm butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.1 [FatContent] 8.2 [SaturatedFatContent] 3.4 [CholesterolContent] 25.1 [SodiumContent] 164.5 [CarbohydrateContent] 33.5 [FiberContent] 0.6 [SugarContent] 18.5 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 12 [RecipeInstructions] Preheat oven to 375. Grease pan. Combine topping ingredients until crumbly and put aside. Combine remaining ingredients and spread in pan. Sprinkle topping over batter. Bake 25 - 30 minute.
[Name] Jell-O Pistachio Pie [AuthorId] 2001404475 [AuthorName] spxceoddity [CookTime] PT1H [PrepTime] PT7M [TotalTime] PT1H7M [DatePublished] 2017-07-24T21:51:00Z [Description] My grandmother had me try this out one day for a dessert, and ever since then, we have this pie all the time. It's simple, fast, and tasty! You can substitute the pistachio pudding for any other kind of pudding you prefer; my grandpa loves the pie I make with butterscotch pudding instead of pistachio. :) [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2"] [RecipeIngredientParts] ["graham cracker pie crust", "pistachio pudding mix", "milk", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 373.3 [FatContent] 19.4 [SaturatedFatContent] 5.9 [CholesterolContent] 17.1 [SodiumContent] 401.4 [CarbohydrateContent] 44.6 [FiberContent] 0.9 [SugarContent] 22.9 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] 1 pie [RecipeInstructions] Make box of Jell-O Pistachio Pudding Mix according to instructions; allow to soft-set for about seven minutes. This is two minutes more than it says on the box, but it will allow it to set a little more firmly. With a spoon, fill graham cracker pie crust with pistachio pudding. Press the bottom of the spoon lightly onto the pudding and smooth it, using sweeping motions across the whole pie. Optional: Take 1/2 cup Cool Whip and place into a piping bag. For a makeshift piping bag, spoon some Cool Whip into a Zip-Loc plastic baggie and cut off one of the corners at the bottom of the bag. Pipe large dollops of Cool Whip around the pie, spacing them apart evenly. Put pie into refrigerator and allow to set for one hour; for a firmer pie, place in the freezer for twenty minutes.
[Name] Woolworth Ice Box Cheesecake [AuthorId] 4769 [AuthorName] Katrina Wynn [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2017-07-24T21:51:00Z [Description] Make and share this Woolworth Ice Box 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/4769/IbXAIAJ7TWWlPkRWy8XW_download-113.jpg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "8", "1", "4", "1", "1"] [RecipeIngredientParts] ["boiling water", "cream cheese", "granulated sugar", "lemon juice", "Carnation Evaporated Milk", "graham cracker pie crust"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 600.9 [FatContent] 27.9 [SaturatedFatContent] 12.4 [CholesterolContent] 61.0 [SodiumContent] 487.6 [CarbohydrateContent] 81.1 [FiberContent] 0.6 [SugarContent] 62.2 [ProteinContent] 9.6 [RecipeServings] 6.0 [RecipeYield] 1 pie [RecipeInstructions] Dissolve Jell-O in boiling water. Cool until slightly thickened. Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well. In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer. Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust. Spread filling over and top with more crushed Graham crackers. Chill.
[Name] Rhubarb &amp; Rosewater Eton Mess [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT1H5M [PrepTime] PT35M [TotalTime] PT1H40M [DatePublished] 2017-07-24T21:52:00Z [Description] Make and share this Rhubarb &amp; Rosewater Eton Mess 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/53/29/15/XqAtRxZqRfyrrqGT4VCK_Screen%20Shot%202017-09-20%20at%201.39.41%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/15/Zs8KHorRVyPWqsaX6OBp_8J4GNilNRHilDjtN7tn5_Screen%20Shot%202017-09-20%20at%201.39.35%20PM.png"] [RecipeCategory] Dessert [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["4", NA, "1", NA, "3", "4", "1", NA, "1", NA] [RecipeIngredientParts] ["salt", "boiling water", "rhubarb", "rose water", "vanilla pod"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 93.6 [CarbohydrateContent] 9.7 [FiberContent] 0.0 [SugarContent] 9.7 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284&deg;F. In a clean bowl or mixer whisk the egg whites until they reach firm peaks. Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes. Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down. Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour. Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side. Whip the cream until it forms soft peaks. Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream. Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream. Lightly toast some almond slivers in a frying pan (nothing added] and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.
[Name] Buckwheat Pancakes [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-24T21:52:00Z [Description] Make and share this Buckwheat Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["egg", "buttermilk", "flour", "buckwheat flour", "sugar", "baking powder", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.0 [FatContent] 3.7 [SaturatedFatContent] 0.7 [CholesterolContent] 19.6 [SodiumContent] 249.1 [CarbohydrateContent] 11.6 [FiberContent] 0.8 [SugarContent] 2.6 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 10 pancakes [RecipeInstructions] Beat egg in bowl. add remaining ingredients in order listed and combine well. cook on griddle till golden brown on both sides.
[Name] Waffles [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-24T21:53:00Z [Description] Make and share this Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1/2", "1/4"] [RecipeIngredientParts] ["eggs", "buttermilk", "all-purpose flour", "baking powder", "baking soda", "salt", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.3 [FatContent] 8.4 [SaturatedFatContent] 2.4 [CholesterolContent] 49.0 [SodiumContent] 476.1 [CarbohydrateContent] 27.1 [FiberContent] 0.8 [SugarContent] 3.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 8 7 inch waffles [RecipeInstructions] heat waffle iron. beat eggs in large bowl. beat in remaining ingredients. pour batter into center of waffle iron. bake 5 min or till steaming stops.
[Name] Orange Butter [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-07-24T21:53:00Z [Description] Make and share this Orange Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["butter", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1631.5 [FatContent] 184.1 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 1620.9 [CarbohydrateContent] 1.1 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] beat ingredients till fluffy. allow flavors to mellow at least 1 hr, but best over night. you can put this in small molds and set in fridge.
[Name] Raised Waffles [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-24T21:53:00Z [Description] Make and share this Raised Waffles recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1 1/2", "2", "1", "3", "1/4", "2"] [RecipeIngredientParts] ["dry active yeast", "warm water", "milk", "sugar", "salt", "eggs", "butter", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.4 [FatContent] 12.8 [SaturatedFatContent] 7.1 [CholesterolContent] 121.9 [SodiumContent] 522.3 [CarbohydrateContent] 39.5 [FiberContent] 1.4 [SugarContent] 4.4 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] 6 7 inch waffles [RecipeInstructions] in large bowl dissolve yeast in warm water. add remaining ingredients and beat together. let rise 1 1/3 hours. stir down batter. cover again and refrigerate 8-12 hours. Stir down batter and pour into center of waffle griddle. bake 5 min or until steaming stops.
[Name] SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU [AuthorId] 2001641040 [AuthorName] BouForYou [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-07-24T21:53:00Z [Description] Make and share this SUMMER SQUASH STIR-FRY WITH BEEF FEATURING BEEF BOU 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/2001641040/Xb8KyqFJRxWiCvE40TKi_Screen%20Shot%202017-07-24%20at%201.53.26%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001641040/Xb8KyqFJRxWiCvE40TKi_Screen%20Shot%202017-07-24%20at%201.53.26%20PM.png"] [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", NA, NA, "3", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["onion", "bell pepper", "scallions", "real maple syrup", "lime", "garlic cloves", "beef"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 293.6 [FatContent] 14.7 [SaturatedFatContent] 5.9 [CholesterolContent] 85.0 [SodiumContent] 65.9 [CarbohydrateContent] 16.3 [FiberContent] 2.5 [SugarContent] 10.0 [ProteinContent] 24.7 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Place the steak, onion, squash and pepper in a large bowl. Toss well with tongs. In a small pot, combine all sauce ingredients. Heat gently over low heat while whisking, until BOU is completely dissolved. Pour sauce into liquid measuring cup. Set aside. Heat 1 tablespoon of oil in a wok over medium-high heat. Add ¼ of the stir fry mixture along with a pinch of salt and pepper. Cook, stirring constantly, for 3 minutes. Briefly stir the sauce to distribute the garlic, then add ¼ of the sauce to the wok. Continue cooking and stirring for 2 more minutes. Remove stir-fry from pan. Repeat steps 4-6 three more times. Garnish with scallions, serve, and enjoy!
[Name] STRAWBERRY-MINT QUINOa SALAD WITH LEMON VINAIGRETTE FEATURING VE [AuthorId] 2001641040 [AuthorName] BouForYou [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-24T21:54:00Z [Description] Make and share this STRAWBERRY-MINT QUINOa SALAD WITH LEMON VINAIGRETTE FEATURING VE 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/2001641040/JEa44ZrjTreicD7HBz4Q_Screen%20Shot%202017-07-24%20at%202.21.11%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001641040/JEa44ZrjTreicD7HBz4Q_Screen%20Shot%202017-07-24%20at%202.21.11%20PM.png"] [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "3/4", "1", "1/4", "2", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["quinoa", "bouillon cube", "radish", "strawberry", "mint", "feta cheese", "lemon juice", "olive oil", "maple syrup", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 126.6 [FatContent] 4.9 [SaturatedFatContent] 1.0 [CholesterolContent] 3.2 [SodiumContent] 138.5 [CarbohydrateContent] 16.7 [FiberContent] 2.4 [SugarContent] 1.6 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] 1/2 Cup [RecipeInstructions] In a small pot, combine the quinoa and BOU with 1 ¼ cups water. Bring to a boil, then reduce heat to a simmer. Stir gently. Cover and cook for 15 minutes. Remove from heat and steam for 10 minutes. Transfer to a large bowl and fluff with a fork, then let cool completely. In small container with a lid, combine all dressing ingredients. Close the container and shake well. Pour dressing into quinoa bowl while fluffing the quinoa with a fork until dressing is evenly distributed. Gently fold in the strawberries, radishes, mint, almonds and feta into the quinoa. Serve and enjoy!
[Name] Garlic Chicken Mix [AuthorId] 2001641227 [AuthorName] Melanie C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-24T21:54:00Z [Description] This is a quick, easy, CHEAP meal that even kids love! It really is to taste, I can't really measure how much I use, but I'll try! I've been making this for years, and you could essentially have this meal done and on the table in 30 minutes. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6 -8", "1 1/2", "1", "1/2", "16", "4", "3"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "garlic", "onion powder", "peas", "margarine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.4 [FatContent] 14.6 [SaturatedFatContent] 3.3 [CholesterolContent] 167.2 [SodiumContent] 264.4 [CarbohydrateContent] 69.3 [FiberContent] 4.3 [SugarContent] 3.1 [ProteinContent] 44.4 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut chicken breast into 1\" cubes. Heat skillet to 325 (or med-high heat] and add 2 tbsp margarine. Add chicken and spices, cooking until a nice golden brown. Meanwhile, cook noodles and frozen or canned peas together. Drain noodles, mix in chicken, and you're done!
[Name] Thai Noodles With Cinnamon &amp; Prawns [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-24T21:55:00Z [Description] It&rsquo;s not often that I eat something that tastes so different to anything I&rsquo;ve come across before. But this is such a dish. A gorgeous and mesmerically talented chef called, so perfectly, Tum, cooked it when I was on holiday in Thailand last year, and I made him cook it again and again, and then finally asked him if I could video his making it, so I could try and recreate it at home. Apart from having to make geographically enforced changes, I have stuck to Tum&rsquo;s recipe, including the ready-ground pepper and chicken stock concentrate (actually, he used chicken powder). I hope you will be as bowled over by it as I was. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/23/3rnJrFbJRzWXQs9qubvD_4kzhJqoQPu8h7I2sExsG_thai%20noodles.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/23/4kzhJqoQPu8h7I2sExsG_thai%20noodles.jpg"] [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", NA, "1", "1/2", "2 -3", "1 1/2", "1", "1", "1/4", "100", "1", "1", "10", "80", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "fresh ginger", "star anise", "cinnamon stick", "celery", "light soy sauce", "dark soy sauce", "oyster sauce", "white pepper", "cold water", "ketjap manis", "dark brown sugar", "ground cinnamon", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.7 [FatContent] 8.4 [SaturatedFatContent] 1.1 [CholesterolContent] 176.5 [SodiumContent] 2336.8 [CarbohydrateContent] 40.4 [FiberContent] 1.2 [SugarContent] 1.2 [ProteinContent] 22.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["On a high heat, heat the oil in a large wok. Add the garlic, ginger, star anise, cinnamon and the sliced leafy stems of celery, and cook, stirring, for 1 minute.", "Stir in both soy sauces and leave to simmer for 30 seconds, then stir in the oyster sauce and ground pepper.", "Add the water, followed by the chicken stock concentrate and the ketjap manis (or the mixture of dark soy sauce with soft brown sugar], stir until everything’s well combined and bring to the boil.", "Now add the king prawns, immersing them in the liquid. Simmer until the prawns are cooked through.", "Finally, add the drained noodles and stir well – I find a couple of pasta forks, one in each hand, best for this – so that everything is combined, and most of the dark liquid is absorbed. Add the pinches of ground cinnamon and cloves, stir again, and if you’re not serving straight from the wok, decant into a serving bowl, and sprinkle with the reserved chopped celery leaves.", "Store Note:", "Cool leftovers, then cover and refrigerate within 2 hours of making. Will keep for up to 2 days. Delicious cold." ]
[Name] Apricot Almond Cake With Rosewater &amp; Cardamom [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-24T21:55:00Z [Description] This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I&rsquo;ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can&rsquo;t help but feel, with a certain calm excitement, that it has reached its apogee here. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don&rsquo;t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/24/vfSGhqODRcuWiaSu0fLv_c1eenVPATx2WAazaZxt8_apricot-almond-cake-nigella.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/24/c1eenVPATx2WAazaZxt8_apricot-almond-cake-nigella.png"] [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["150", "250", "2", "200", "50", "1", "150", "6", "2", "1", NA, "2", "1", "2 1/2"] [RecipeIngredientParts] ["cold water", "cardamom pods", "polenta", "baking powder", "caster sugar", "eggs", "lemon juice", "rose water", "lemon juice", "pistachios"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 342.9 [FatContent] 16.6 [SaturatedFatContent] 2.2 [CholesterolContent] 139.5 [SodiumContent] 104.1 [CarbohydrateContent] 41.5 [FiberContent] 5.0 [SugarContent] 30.0 [ProteinContent] 11.3 [RecipeServings] nan [RecipeYield] 8-10 slices [RecipeInstructions] Equipment: 1 x 20cm/8-inch round springform cake tin. Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180°C/gas mark 4/350ºF. Grease the sides of your springform cake tin and line the bottom with baking parchment. Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine. Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it. Remove the cake to a wire rack. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate. STORE NOTE: Store in an airtight container in a cool place for 5–7 days. In hot weather (or if the central heating’s on] keep in fridge. FREEZE NOTE: The cake can be made ahead and frozen for up to 3 months (though the nuts may soften slightly on defrosting]. Wrap the fully cooled cake (still on the springform tin base] tightly in a double layer of clingfilm and a layer of foil. To defrost, unwrap and leave it (still on the tin base] on a plate at room temperature for about 4 hours.
[Name] Doughnuts [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-24T21:55:00Z [Description] Make and share this Doughnuts recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3 1/3", "1", "3", "1/2", "1/2", "1/4", "2", "2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "cinnamon", "nutmeg", "shortening", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1395.1 [FatContent] 23.1 [SaturatedFatContent] 7.2 [CholesterolContent] 198.8 [SodiumContent] 1247.1 [CarbohydrateContent] 265.9 [FiberContent] 6.0 [SugarContent] 100.7 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] heat oil (3-4 inches deep] in a fryer or pot, to 375°F. combine 1 1/2 cup flour, and remaining ingredients in large mixing bowl. mix in remaining flour. turn dough out onto well floured and cloth covered surface, roll to coat with flour. gently roll dough to 3/8 inch thick and cut with doughnut cutter. carefully slide doughnuts into hot oil and fry till golden brown on both sides. drain on paper towel. serve plain, sugared or frosted.
[Name] Blue Cheese French Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-24T21:55:00Z [Description] Make and share this Blue Cheese French Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["butter", "blue cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.0 [FatContent] 5.1 [SaturatedFatContent] 3.0 [CholesterolContent] 11.6 [SodiumContent] 278.6 [CarbohydrateContent] 24.1 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 24 slices [RecipeInstructions] heat oven to 350. cut loaf diagonally into 1 inch slices. mix butter and blue cheese. use 3/4 butter mixture to spread on slices. reassemble loaf and to with remaining butter mixture and parmesan cheese. wrap in foil and heat for 20 minutes.
[Name] Crusty White Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-07-24T21:57:00Z [Description] Make and share this Crusty 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/53/29/27/KBLxg0RT2WNVlvXyNgKg_Crusty%20White%20Bread.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "6 - 6 1/2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1677.7 [FatContent] 31.5 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 3506.6 [CarbohydrateContent] 301.7 [FiberContent] 12.0 [SugarContent] 13.6 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Dissolve yeast in warm water. Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. Place dough in oiled bowl and brush top with oil. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. Punch down dough and divide in half. Roll each half into a 9x18 inch rectangle, and starting at she short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Repeat with other roll. Let rise 1 hr, or until doubled. Heat oven to 400F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Poppy Seed Braid [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-24T21:58:00Z [Description] Make and share this Poppy Seed Braid 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/53/29/28/h038iMWYSeUH6tkzFvwT_Poppy%20Seed%20Braid.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "6 - 6 1/2", "2", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "salt", "all-purpose flour", "poppy seeds", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 867.2 [FatContent] 17.6 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 1754.5 [CarbohydrateContent] 153.5 [FiberContent] 6.9 [SugarContent] 8.3 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 4 Loaves [RecipeInstructions] Dissolve yeast in warm water. Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. Place dough in oiled bowl and brush top with oil. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. Punch down dough and divide into fourths. Divine each fourth into 3 equal parts and shape into a 10 inch strand. Braid each group of strands on greased baking sheet. Brush each braid with honey and sprinkle on poppy seeds. Let braids rise 30 minutes, or until doubled. Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Caraway Cheddar Braid [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-24T21:59:00Z [Description] Make and share this Caraway Cheddar Braid recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "6 - 6 1/2", "1", "1/2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "salt", "all-purpose flour", "caraway seed", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 901.4 [FatContent] 20.7 [SaturatedFatContent] 5.1 [CholesterolContent] 14.8 [SodiumContent] 1841.3 [CarbohydrateContent] 151.9 [FiberContent] 6.7 [SugarContent] 6.9 [ProteinContent] 24.6 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] Dissolve yeast in warm water. Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. Place dough in oiled bowl and brush top with oil. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. Punch down dough and divide into fourths. Divine each fourth into 3 equal parts and shape into a 10 inch strand. Braid each group of strands on greased baking sheet. Sprinkle with caraway seeds and cheddar cheese. Let braids rise 30 minutes, or until doubled. Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Swiss Braid [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT39M [PrepTime] PT30M [TotalTime] PT1H9M [DatePublished] 2017-07-24T21:59:00Z [Description] Make and share this Swiss Braid recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "6 - 6 1/2", "1/3", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "salt", "all-purpose flour", "swiss cheese", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 874.6 [FatContent] 18.3 [SaturatedFatContent] 3.7 [CholesterolContent] 8.3 [SodiumContent] 1770.9 [CarbohydrateContent] 151.6 [FiberContent] 6.2 [SugarContent] 7.0 [ProteinContent] 23.3 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] Dissolve yeast in warm water. Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. Place dough in oiled bowl and brush top with oil. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. Punch down dough and divide into fourths. Divine each fourth into 3 equal parts and shape into a 10 inch strand. Braid each group of strands on greased baking sheet. Sprinkle each braid with swiss cheese and paprika. Let braids rise 30 minutes, or until doubled. Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Herb, Garlic and Cheese Braid [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-24T21:59:00Z [Description] Make and share this Herb, Garlic and Cheese Braid recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/4", "6 - 6 1/2", "1", "1", "1/3", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "sugar", "salt", "all-purpose flour", "garlic powder", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 902.7 [FatContent] 21.0 [SaturatedFatContent] 5.4 [CholesterolContent] 15.0 [SodiumContent] 1906.4 [CarbohydrateContent] 151.7 [FiberContent] 6.1 [SugarContent] 6.9 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 4 loaves [RecipeInstructions] Dissolve yeast in warm water. Add sugar, salt, oil and 3 cups four, mix well. Add enough remaining dough to make dough easy to handle. turn out dough into lightly floured, cloth covered surface and knead till smooth and elastic. Place dough in oiled bowl and brush top with oil. Cover dough with a damp cloth, and let dough rise 1 hr, or until doubled. Punch down dough and divide into fourths. Divine each fourth into 3 equal parts and shape into a 10 inch strand. Braid each group of strands on greased baking sheet. Combine butter, seasoning, and garlic, brush mixture onto each braid, top with a sprinkling of cheese. Let braids rise 30 minutes, or until doubled. Heat oven to 375F and bake approx 30 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Breakfast Bars 2.0 [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-24T21:59:00Z [Description] I have a breakfast bar recipe in an earlier book, but this is the new, improved version: gluten-free, dairy-free and enough seeds to make you start sprouting. I&rsquo;ve used no sugar, but before you start thinking this is virtuously sugar-free, remember that the sweetness that comes from the dates is, in essence, sugar, though certainly it&rsquo;s unprocessed and full of fiber at the same time. Make these bars at the weekend, and you&rsquo;ll be set up for the week if you&rsquo;re someone who needs to grab-and-go in the morning. They come in pretty handy for that 4pm slump, too. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/32/QYLL1orBRsZmrqSuKhQj_jFGSAQeRh6i8qO6VRFa3_breakfast%20bars.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/32/jFGSAQeRh6i8qO6VRFa3_breakfast%20bars.jpg"] [RecipeCategory] Breakfast [Keywords] ["Grains", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "2", "325", "75", "75", "150", "50", "25", "25", "100"] [RecipeIngredientParts] ["dates", "ground cinnamon", "cold water", "flax seeds", "porridge oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.0 [FatContent] 6.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 15.7 [CarbohydrateContent] 21.1 [FiberContent] 5.2 [SugarContent] 10.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 16 bars [RecipeInstructions] ["Equipment: 8-inch square baking tin.", "Preheat the oven to 180ºC/gas mark 4 or 350ºF, and line the bottom and sides of your tin with baking parchment. Pit the dates and tear them with your fingers into a small saucepan, add the cinnamon, cover with the water, bring to the boil and let bubble for 5 minutes. Turn off the heat, and beat with a fork until you have a rough purée.", "Put all the remaining ingredients into a large bowl, add the date mixture and mix until everything is combined. I wear a pair of disposable vinyl gloves for this.", "Squodge into your prepared tin and bake in the oven for 30 minutes, until firm and set, and golden on top and darker around the edges. Leave to cool in the tin before cutting into pieces.", "STORE NOTE: Store in an airtight container in a cool place or in fridge for up to 1 week.", "FREEZE NOTE: Wrap bars individually in clingfilm or foil and put in a resealable bag, or stack bars in an airtight container with baking parchment in between the layers. Freeze for up to 2 months. To defrost, put bars on a wire rack and leave at room temperature for about 2 hours." ]
[Name] Tofu Colombo [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2017-07-24T22:09:00Z [Description] 3 pounds of zucchini go into a BIG pot of this curry, along with marinated tofu, two types of potato and a Scotch Bonnet for heat. Get out the milk, this is spicy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/b00nequMTQzONX2BEiFk_20225509_298537093942542_8308473599702859776_n.jpg" [RecipeCategory] Curries [Keywords] ["One Dish Meal", "Potato", "Soy/Tofu", "Beans", "Vegetable", "Caribbean", "Vegan", "Free Of...", "Spicy", "Savory", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "1/2", "1", "1", "2", "1/4", "2", "2", "17", "17", "6", "9", "8", "1", "17", "2", "2", NA, "2", "3", "1", "2", "3", "1", "3/4", "1", "3", "1", "3", "1"] [RecipeIngredientParts] ["extra firm tofu", "scallion", "garlic", "scotch bonnet pepper", "ground cumin", "soy sauce", "fresh ground pepper", "canola oil", "white wine vinegar", "cumin", "ground coriander", "ground mustard", "ground fenugreek", "black pepper", "ground cloves", "ground turmeric", "canola oil", "vegetable broth", "water", "onion", "minced garlic cloves", "thyme", "bay leaf", "salt", "scotch bonnet pepper", "yukon gold potatoes", "sweet potato", "zucchini", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.8 [FatContent] 11.2 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 286.6 [CarbohydrateContent] 33.6 [FiberContent] 6.3 [SugarContent] 6.6 [ProteinContent] 13.4 [RecipeServings] 10.0 [RecipeYield] 1 pot [RecipeInstructions] Place all the marinade ingredients in a large sealable plastic bag. Cover and refrigerate overnight. Mix together all the poudre de Colombo ingredients. Heat a dry frying pan over medium heat. Add the poudre de Colombo and toast, stirring, until it smells “roasted”. Pour into a bowl and set aside. Heat 2 tablespoons oil in a heavy Dutch oven or large pot over high heat. Add the tofu, along with the marinade, and cook 5 minutes. Stir in the broth, water, onion, garlic, thyme, bay leaf, salt, poudre de Colombo and habanero. Cover and bring to a boil and cook for 15 minutes. Stir in the potatoes, cover and reduce the heat to a gentle simmer. Continue to cook for 15 minutes. Toss the zucchini with the rice flour and add to the pot. Cook for 10 minutes, until potatoes are tender. Discard the bay leaf and thyme stems. Add the lime juice and season to taste.
[Name] Gluten Free Millet Zucchini Bread [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2017-07-24T22:16:00Z [Description] While being relatively low fat, this gluten free loaf is insanely moist, with a texture similar to a partial whole wheat loaf and the perfect balance of cinnamon, ginger and allspice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/W9X9QjyOSNK0aaGcXSNQ_20226093_2063922880496646_4370500703991365632_n.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Vegetable", "Lactose Free", "Free Of...", "Summer", "Sweet", "Baking", "Oven", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["3", "6", "6", "2", "3", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1/3", "2", "1/3"] [RecipeIngredientParts] ["zucchini", "sugar", "sorghum flour", "flax seed meal", "cinnamon", "ground ginger", "allspice", "baking powder", "baking soda", "salt", "guar gum", "water", "eggs", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.4 [FatContent] 8.2 [SaturatedFatContent] 0.9 [CholesterolContent] 31.0 [SodiumContent] 247.8 [CarbohydrateContent] 30.0 [FiberContent] 2.8 [SugarContent] 15.1 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 1 9x5 inch loaf [RecipeInstructions] Preheat oven to 350°F. Lightly spray a 9- by 5-inch loaf pan with nonstick cooking spray. Set pan aside. Whisk together millet flour, sugar, sorghum flour, flaxmeal, cinnamon, ginger, allspice, baking powder, baking soda, salt, and guar gum. Add the water, eggs, and oil, stirring until a thick batter forms. Fold in the zucchini. Bake 1 hour 15 minutes, until tests done.
[Name] Healthy No-Bake Cookies - AKa Period Cookies [AuthorId] 98165 [AuthorName] mandikaake [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-24T23:10:00Z [Description] These were born out of necessity to have something chocolatey and sweet while still healthy when I get those cravings. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "1", "1/4", "3/4", "1/3", "1/4", "2"] [RecipeIngredientParts] ["butter", "honey", "almond butter", "vanilla extract", "cocoa powder", "quick oats", "unsweetened coconut", "flax seed meal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.0 [FatContent] 15.2 [SaturatedFatContent] 6.3 [CholesterolContent] 9.4 [SodiumContent] 65.4 [CarbohydrateContent] 19.1 [FiberContent] 3.6 [SugarContent] 11.8 [ProteinContent] 4.3 [RecipeServings] 13.0 [RecipeYield] 1 Cookie [RecipeInstructions] ["Melt butter, honey and almond butter together just until they are melted and smooth when mixed. Take off heat.", "Add in vanilla and cocoa powder and mix till well incorporated.", "Next add in the coconut, almonds, flax meal and oats. Mix well.", "Drop by cookie scoops full onto parchment paper then light press down. Let cool.", "You may have to cool in the fridge or freezer. Store in the fridge. This is more like a fudge \"cookie\".", "You could experiment and add more oats to see if it becomes firmer. But I love the gooey fudge like texture and flavor." ]
[Name] Nut Puffs [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2017-07-25T01:41:00Z [Description] Make and share this Nut Puffs recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/2", "1", "1", "1/4", "3/4", "1", "1", "1/3", "1/2"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "nutmeg", "mace", "buttermilk", "egg", "icing sugar", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1309.3 [FatContent] 49.7 [SaturatedFatContent] 7.7 [CholesterolContent] 96.7 [SodiumContent] 2025.3 [CarbohydrateContent] 194.6 [FiberContent] 6.7 [SugarContent] 90.4 [ProteinContent] 25.1 [RecipeServings] nan [RecipeYield] 2 Dozen [RecipeInstructions] heat oil or fat 3-4 inches deep in fryer or pot to 375°F. combine flour, 1/4 cup sugar, baking powder, baking soda, salt and nutmeg in bowl. add oil, buttermilk, and egg, beat till smooth. drop batter by the spoonful into hot oil, 4 or 5 at a time, and fry 3 min or until golden brown on both sides. Drain on paper towels. combing icing sugar and water, use to glaze freshly cooked puffs. Roll glazed puff in nuts.
[Name] Spring Greens Salad [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-25T01:41:00Z [Description] Make and share this Spring Greens Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "3", "1", "2", "1/2", "1", "1/4", "1", "1", "1", "2", "3", "1", "4"] [RecipeIngredientParts] ["white wine vinegar", "shallot", "Dijon mustard", "sweet paprika", "arugula", "olive oil", "salt", "arugula", "spinach", "navel oranges", "red onion", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.3 [FatContent] 19.9 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 676.5 [CarbohydrateContent] 17.4 [FiberContent] 3.5 [SugarContent] 10.2 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 4 [RecipeInstructions] To make vinaigrette, combine vinegar, shallots, Dijon mustard, paprika, chopped arugula and olive oil in a small bown. Toss arugula leaves, spinach and field greens. Place greens on serving plates, top with orange slices and onion slices. sprinkle each serving with pine nuts and drizzle with dressing.
[Name] Cheese Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:06:00Z [Description] Make and share this Cheese Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/4", "4 1/2 - 5", "1/4", "2", "2", "2", "1"] [RecipeIngredientParts] ["active dry yeast", "warm water", "buttermilk", "all-purpose flour", "shortening", "sugar", "baking powder", "salt", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3145.4 [FatContent] 88.2 [SaturatedFatContent] 32.9 [CholesterolContent] 84.6 [SodiumContent] 6814.3 [CarbohydrateContent] 486.6 [FiberContent] 19.0 [SugarContent] 41.3 [ProteinContent] 96.2 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add cheese and remaining flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Cornmeal Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:15:00Z [Description] Make and share this Cornmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/4", "4", "3/4", "1/4", "2", "2", "2 1/2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "buttermilk", "all-purpose flour", "cornmeal", "shortening", "sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2875.1 [FatContent] 63.2 [SaturatedFatContent] 15.9 [CholesterolContent] 12.2 [SodiumContent] 6916.3 [CarbohydrateContent] 499.8 [FiberContent] 24.0 [SugarContent] 41.8 [ProteinContent] 75.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add remaining flour and cornmeal, mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Sprinkle top of loaf with a bit of cornmeal. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Garlic Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:36:00Z [Description] Make and share this Garlic Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "1 1/4", "4 1/2 - 5", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "garlic powder", "buttermilk", "all-purpose flour", "shortening", "sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2779.0 [FatContent] 60.5 [SaturatedFatContent] 15.5 [CholesterolContent] 12.2 [SodiumContent] 5724.1 [CarbohydrateContent] 478.9 [FiberContent] 19.2 [SugarContent] 41.4 [ProteinContent] 74.4 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add garlic and mix. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add remaining flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Herb Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:38:00Z [Description] Make and share this Herb Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "2", "1/2", "1/2", "1 1/4", "4 1/2 - 5", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "caraway seeds", "sage", "nutmeg", "buttermilk", "all-purpose flour", "shortening", "sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2792.6 [FatContent] 61.6 [SaturatedFatContent] 15.9 [CholesterolContent] 12.2 [SodiumContent] 5723.7 [CarbohydrateContent] 480.1 [FiberContent] 21.0 [SugarContent] 41.7 [ProteinContent] 74.9 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add caraway seed, sage, nutmeg and mix well. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add remaining flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Oatmeal Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:40:00Z [Description] Make and share this Oatmeal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/4", "3 - 3 1/2", "1/4", "2", "2", "2", "1 1/2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "buttermilk", "all-purpose flour", "shortening", "sugar", "baking powder", "salt", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2999.1 [FatContent] 74.8 [SaturatedFatContent] 18.1 [CholesterolContent] 12.2 [SodiumContent] 5723.7 [CarbohydrateContent] 489.2 [FiberContent] 38.8 [SugarContent] 40.8 [ProteinContent] 94.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add oats and remaining flour, mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Whole Wheat Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-07-25T02:43:00Z [Description] Make and share this Whole Wheat Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/4", "1 1/2", "3", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "buttermilk", "all-purpose flour", "whole wheat flour", "shortening", "sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2630.3 [FatContent] 65.9 [SaturatedFatContent] 16.5 [CholesterolContent] 12.2 [SodiumContent] 5722.4 [CarbohydrateContent] 450.1 [FiberContent] 47.4 [SugarContent] 41.8 [ProteinContent] 82.8 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add buttermilk, all purpose flour, 1 cup whole wheat flour, shortening, sugar, baking powder, salt, and mix well. Add remaining whole wheat flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Quick Buttermilk Bread [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-25T02:45:00Z [Description] Make and share this Quick Buttermilk Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1 1/4", "4 1/2 - 5", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["active dry yeast", "warm water", "buttermilk", "all-purpose flour", "shortening", "sugar", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2771.3 [FatContent] 60.5 [SaturatedFatContent] 15.5 [CholesterolContent] 12.2 [SodiumContent] 5722.7 [CarbohydrateContent] 477.2 [FiberContent] 19.0 [SugarContent] 41.3 [ProteinContent] 74.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Dissolve yeast in warm water. Add buttermilk, 2 1/2 cups flour, shortening, sugar, baking powder, salt, and mix well. Add remaining flour and mix well. Dough should be soft and slightly sticky. Turn dough out onto well floured surface and knead 5 minute. Roll dough into a 9x18 inch rectangle, and starting at the short side, roll up into a roll. Press down ends of roll to seal, and tuck ends under roll. Place roll in greased loaf pan, seam side down and cover with damp cloth. Let rise 1 hr, or until doubled. Heat oven to 425F and bake approx 35 minute Loaves should be golden brown and sound hollow when tapped.
[Name] Streusel-Filled Coffee Cake [AuthorId] 2001633682 [AuthorName] fizzybrat [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-25T03:21:00Z [Description] Make and share this Streusel-Filled Coffee Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/46/TuRXUvIS1a83SZTVfeS3_Streusel-Filled%20Coffee%20Cake3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/46/d9NKy9TkQ6K1J0H0BLWZ_Streusel-Filled%20Coffee%20Cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/46/Ed6mAtYWSnSkjUMZghZJ_Streusel-Filled%20Coffee%20Cake%202.jpg"] [RecipeCategory] Breads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1 1/2", "5", "1", "1/2", "1/2", "2", "2", "1", "4", "1/2", "4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "shortening", "buttermilk", "eggs", "brown sugar", "cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.2 [FatContent] 12.6 [SaturatedFatContent] 4.1 [CholesterolContent] 32.1 [SodiumContent] 364.4 [CarbohydrateContent] 53.6 [FiberContent] 1.4 [SugarContent] 33.8 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 16 [RecipeInstructions] Preheat oven to 375. Grease pan. Combine topping ingredients until crumbly and put aside. Combine remaining ingredients and spread half of the batter in pan, and sprinkle 1/3 of the topping on batter. Top with remaining batter and sprinkle with half of remaining topping. Bake 30-40 minute in bunt pan, or until golden brown and toothpick when inserted comes out clean. When cake has cooled slightly, invert pan onto plat to remove cake. Drizzle with caramel.
[Name] Salmorejo (Without Bread) [AuthorId] 268464 [AuthorName] Ruby15 [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-07-25T12:10:00Z [Description] Salmorejo is a cold soup with a tomato base&ndash; much like the ever popular gazpacho. What makes salmorejo different than gazpacho (Spain&rsquo;s other cold soup) is the addition of quite a bit of stale bread, hard-boiled egg, and diced serrano ham served on top. NOTE: In this recipe, I've substituted almond flour for the bread and used bacon (nitrate-, dextrose-, and sugar-free). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/47/kXnI4s6RS9CCWa1jmk02_20170725_125647.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/47/fODz16rqSXiRW4VKD6Fc_20170725_125644.jpg"] [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3 -4", "4 -5", "2", "1", "1", "1/2", "1", "2", "4", "1/4"] [RecipeIngredientParts] ["shallot", "garlic cloves", "plum tomatoes", "chicken broth", "red wine vinegar", "sea salt", "fresh ground pepper", "hard-boiled eggs", "bacon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.0 [FatContent] 20.6 [SaturatedFatContent] 4.1 [CholesterolContent] 98.7 [SodiumContent] 1056.7 [CarbohydrateContent] 4.6 [FiberContent] 0.9 [SugarContent] 2.3 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Prep: Roast garlic and shallot (drizzle with a little olive oil and wrap in foil. Roast in oven (or Grill] at 425 degrees for about 1/2 hour. Chop shallot for easy blending. Prep: Wash and core tomatoes. Chop for easy blending. Place in a blender, chopped tomatoes, broth, red wine vinegar, roasted garlic (2 – 3 cloves], roasted chopped shallot, salt and pepper. Chop in blender first, then puree. In a mixing bowl, put in the almond flour; pour tomato mixture over flour and let sit for 10 to 15 minutes. Mixture will start to thicken. Return to blender. Add ¼ cup of olive oil, and purée until smooth. Chill for 2 – 3 hours. Pour into serving bowls; garnish with hard boiled eggs, bacon or ham, and a drizzle of olive oil (optional].
[Name] Ginger Citrus Steak Stir Fry [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-25T14:32:00Z [Description] A colourful stir fry is the perfect quick and healthy meal. A lot of seasoning and spices aren't necessary when you include high quality 100% Canadian AAA Angus beef from Walmart. Its exceptional texture and flavour make the steak the main attraction amongst delicious fresh vegetables and citrus. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/8SYoIbjwTjOQYNWG54tm_90277H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "1", "1", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["bell pepper", "fresh ginger", "fresh ginger", "lime", "soy sauce", "sesame seeds", "scallion", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.6 [FatContent] 10.4 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1023.3 [CarbohydrateContent] 96.2 [FiberContent] 5.9 [SugarContent] 4.5 [ProteinContent] 12.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wok or large skillet pan, sauté steak in sesame oil for 2 minute Add peppers, corn kernels, ginger and garlic. Cook together for 5 min, then squeeze in juice of one lime (or to taste] and soy sauce. Prepare rice as per package instructions, divide among four bowls. Top with stir fry and garnish with chopped scallions and sesame seeds.
[Name] Lemon Loaf [AuthorId] 40103 [AuthorName] Ciocia Laura [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-07-25T16:10:00Z [Description] A simple, pound cake type recipe. Simple and delicious. (I sometimes use a bit less sugar, especially if i substitute brown sugar.) [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1", "1/2", "6", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["flour", "white sugar", "eggs", "baking powder", "salt", "butter", "milk", "lemon, rind of", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2301.4 [FatContent] 85.0 [SaturatedFatContent] 50.0 [CholesterolContent] 572.3 [SodiumContent] 2342.2 [CarbohydrateContent] 353.9 [FiberContent] 5.2 [SugarContent] 201.7 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] Preheat oven to 325-350 F. Cream sugar, butter, eggs and milk. Sift in dry ingredients. Add lemon rind. Bake for one hour in loaf or tube pan till toothpick in centre comes out clean and edges are just barely golden. Mix glaze ingredients. May be warmed on stove briefly, if necessary, to melt ingredients. Spoon over loaf while still warm--approximately 10-15 minutes after removing from oven.
[Name] Savory Spinach Bites [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-07-25T16:19:00Z [Description] Compliments of The Curvy Carrot - a great yummy appetizer. I actually made these ahead of time for a camping trip -- skipped the dipping sauce and they were still amazing! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/2", "1", "1", "2", "1", "6", "1", NA] [RecipeIngredientParts] ["unsalted butter", "onion", "garlic", "frozen chopped spinach", "herb seasoned stuffing mix", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.5 [FatContent] 6.7 [SaturatedFatContent] 3.6 [CholesterolContent] 60.4 [SodiumContent] 232.6 [CarbohydrateContent] 8.8 [FiberContent] 1.0 [SugarContent] 1.1 [ProteinContent] 5.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees. In a large saute pan, over medium heat, melt the butter. Add the onion and cook until the onion is translucent & soft, about 5 minutes; then add garlic and cook for about 30 seconds. Remove pan from heat and let cool. In meantime, remove excess water from thawed spinach by pressing between paper towels (you do not need to cook the spinach]. In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan cheese, salt & pepper, and onion/garlic mixture. Combine well. Line a rimmed baking sheet with parchment paper. One at a time, using hands, roll mixture into individual 1\" balls. Place each on partchment lined baking sheet. Bake the balls for 15-20 minutes or until very slightly browned. Dipping sauces: Marinara recommended but could use Ranch, sour cream, horseradhish, etc.
[Name] Low Fat Creamy Baked Spinach [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-25T17:24:00Z [Description] This is a combo of 2 recipes -- I wanted the low fat but also baked spinach casserole. Husband loves this. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1/2", "4", "3", "4", "1/4"] [RecipeIngredientParts] ["fresh spinach", "nonfat milk", "cheese", "minced garlic cloves", "panko breadcrumbs", "swiss cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.4 [FatContent] 2.5 [SaturatedFatContent] 1.3 [CholesterolContent] 6.8 [SodiumContent] 111.2 [CarbohydrateContent] 9.1 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pour milk into skillet and warm over medium heat. Add Laughing Cow cheese and minced garlic. Whisk until creamy. Add fresh spinach and wilt down (about 3-4 minutes]. Mix 1/8 c swiss or parmesan cheese and panko into spinach mixture. Pour into greased baking dish (I use PAM Spray]. Bake at 375 for 25 minutes; pull and sprinkle remaining cheese; return til cheese melts.
[Name] Baked Chimichangas [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2017-07-25T17:46:00Z [Description] Make and share this Baked Chimichangas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "1", "8", "1/4", NA] [RecipeIngredientParts] ["lean beef", "turkey", "onion", "garlic", "chunky salsa", "flour tortillas", "nonfat sour cream", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.6 [FatContent] 6.8 [SaturatedFatContent] 1.7 [CholesterolContent] 1.4 [SodiumContent] 935.1 [CarbohydrateContent] 51.6 [FiberContent] 4.0 [SugarContent] 5.6 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 475 degrees. Spray a 9 x 13 baking dish with olive oil-flavored cooking spray.", "In a large skillet sprayed in cooking spray, brown meat and onion.", "Stir in garlic, 1/2 c salsa, and chili seasoning. Lower heat and simmer for 5 minutes.", "Spoon 1/4 c meat mixture into center of each tortilla and roll up.", "Lightly spray tops with butter-flavored cooking spray.", "Bake for 12-14 minutes or until golden brown.", "For each serving, place a chimichanga on plate, spoon 2 tbs salsa and 1 tbs sour cream plus any cheese or avocado you want." ]
[Name] Chicken Pot Pie [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-25T17:59:00Z [Description] Make and share this Chicken Pot Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "3", NA, NA, NA, "2"] [RecipeIngredientParts] ["Tabasco sauce", "black pepper", "thyme", "tarragon", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.1 [FatContent] 24.2 [SaturatedFatContent] 7.1 [CholesterolContent] 39.1 [SodiumContent] 1069.0 [CarbohydrateContent] 40.3 [FiberContent] 3.1 [SugarContent] 2.4 [ProteinContent] 18.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pierce bottom pie shell and bake 10' at 350 degrees. In a bowl combine the mixed vegetables, chicken, soup, and spices. Pour into bottom pie crust. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal edges and poke holes in top crust (or make a couple small slits]. Bake at 350 for 30 minutes or until crust is golden brown.
[Name] Spiced Honey Bread (A.k.a &quot;Yummy Bread&quot;) 1 Lb Loaf (Br [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-07-25T18:04:00Z [Description] This is a great every day loaf of bread. I've made it for years and when a friend's kids were young, they dubbed it &quot;Yummy Bread&quot; - this is for the 1 lb loaf [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "2", "3", "3", "1/2", "1", "3/4", "1/2", "1/2", "2 1/3", "1 1/2"] [RecipeIngredientParts] ["water", "milk", "butter", "honey", "salt", "cinnamon", "anise seed", "ginger", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1609.0 [FatContent] 39.2 [SaturatedFatContent] 23.1 [CholesterolContent] 95.9 [SodiumContent] 1498.8 [CarbohydrateContent] 281.1 [FiberContent] 10.9 [SugarContent] 52.6 [ProteinContent] 34.5 [RecipeServings] 1.0 [RecipeYield] 16 slices [RecipeInstructions] Place ingredients into your bread maker in the order prescribed by manufacturer. Set for normal cycle (if using regular yeast] or quick cycle (if using rapid rise yeast]. You will ADORE this loaf of bread.
[Name] Easiest Ever Rustic Apple Tart [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-07-25T19:19:00Z [Description] Make and share this Easiest Ever Rustic Apple Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "2", "14", "3 -4", "4", "6", "1", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "granulated sugar", "unsalted butter", "cold water", "apples", "sugar", "cornstarch", "cinnamon", "nutmeg", "butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.3 [FatContent] 39.1 [SaturatedFatContent] 24.5 [CholesterolContent] 101.8 [SodiumContent] 204.5 [CarbohydrateContent] 67.0 [FiberContent] 4.3 [SugarContent] 29.6 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] 1 Tart [RecipeInstructions] ["For the crust (if not using ready-made]:", "Heat oven to 400° F.", "In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total]. Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.", "On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.", "Apple filling/assembly:", "In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted." ]
[Name] Cast Iron Cherry Cobblers [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-25T19:28:00Z [Description] Make and share this Cast Iron Cherry Cobblers recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cherries", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["tart cherries", "sugar", "cornstarch", "all-purpose flour", "sugar", "butter", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.1 [FatContent] 23.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.0 [SodiumContent] 508.4 [CarbohydrateContent] 112.6 [FiberContent] 3.5 [SugarContent] 89.3 [ProteinContent] 3.4 [RecipeServings] 4.0 [RecipeYield] 2 Cobblers [RecipeInstructions] Place cherries in saucepan on medium heat. Cover for 10-15 minutes, stirring often. Add in sugar, cornstarch (sugar and cornstarch whisked together], and almond extract. Turn to low heat and simmer for two minutes or until mixture thickens. Remove from heat. *You can cool and use later for skillet cobblers, or use right away. Pour all of cherry filling into 1 large skillet or divide evenly for 2 mini skillets. You want the cherry filling to fill about ½ of the skillet (it might overflow if filled more than half]. Combine flour, sugar, cinnamon, and salt. Cut in cubed butter until mixture is crumbly. Drop spoonfuls of cobbler topping on top of cherry filling. Line a baking sheet with aluminum foil to catch any cherry filling that comes out of skillet. Bake at 400 degrees F. for 20-25 minutes. This will depend on whether you are making one larger cobbler or two smaller ones. Watch carefully, and cobblers are done when cobbler topping is golden brown.
[Name] Mini Skillet Blueberry Pie [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-07-25T20:07:00Z [Description] Make and share this Mini Skillet Blueberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Berries", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "4 1/2", "1/2", "1", "1", "1", "2", "1"] [RecipeIngredientParts] ["blueberries", "sugar", "all-purpose flour", "cinnamon", "fresh lemon juice", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.1 [FatContent] 14.8 [SaturatedFatContent] 5.6 [CholesterolContent] 30.9 [SodiumContent] 215.0 [CarbohydrateContent] 47.3 [FiberContent] 3.5 [SugarContent] 22.4 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] In a large bowl, mix together the blueberries, sugar, flour, cinnamon, and lemon juice. When stirring, break up a few of the berries to release some juice. Allow to sit 15-20 minutes. Preheat your oven to 350 degrees F. Cut four circles out of the 2 rolls of pie dough. Each dough circle should be about 1/2 inch larger than the mini skillet you're using as your guide. Reserve excess dough. Place the dough circle into the skillet, being careful not to stretch the dough. With a knife trim off any excess dough. Ball up all of the extra dough and roll it out on a lightly floured surface. Cut out four more circles large enough to cover the top of a mini skillet. Next, evenly divide the blueberry mixture among the skillets. Top each with approximately 1/2 tablespoon of cubed, cold butter. Cover each skillet with a piece of dough. Using your fingers, crimp the edge of dough all the way around to seal. Brush with egg wash and sprinkle lightly with sugar. Place skillets onto a cookie sheet for baking. Bake for 35-40 minutes or until crust is golden and the filling is bubbly. (If the top crust starts to get brown before the inside is hot, cover with aluminum foil.].
[Name] Carrot, Cumin and Coriander Soup [AuthorId] 2001479932 [AuthorName] smk19 [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-07-25T20:09:00Z [Description] Make and share this Carrot, Cumin and Coriander Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001479932/jVDzXwHQleOgRGEIH6hN_IMG_0426.JPG" [RecipeCategory] Vegetable [Keywords] ["European", "Lactose Free", "Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["750", "1", "1", "1", "1", "2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["carrots", "honey", "ground cumin", "chili powder", "onion", "garlic cloves", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.8 [FatContent] 3.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 110.6 [CarbohydrateContent] 20.8 [FiberContent] 4.8 [SugarContent] 11.5 [ProteinContent] 1.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut the carrots into sticks and place on a baking tray, coat with the olive oil and honey. Place in the oven at 180 degrees for around 20-25 mins until just starting to go brown. In a large casserole dish fry the onion, ginger and garlic in a small amount of oil or butter for around 5 mins until the onion has caramelised. Add the cumin and chilli and fry for another minute. Put the carrots, onion mix and coriander into a blender along with around a glass of water. (If you have a hand held blender this step can be done in the casserole dish]. Blend untill smooth. Add the stock cube into the casserole dish and enough boiling water to cover the bottom. Mix the stock cube in whilst scrapping the caramelisation off the bottom from the onion. Return the puréed carrots to the casserole dish and mix, add boiling water until the soup is your desired consistency. (for me around a litre]. Add salt and pepper to taste.
[Name] Mr B's Tuna Round-Ups [AuthorId] 40103 [AuthorName] Ciocia Laura [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-07-25T20:09:00Z [Description] Make and share this Mr B's Tuna Round-Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Weeknight", "Brunch", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["7", "3", "1/2", "1/4", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["tuna", "eggs", "cheese", "pimentos", "pickles", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.2 [FatContent] 11.0 [SaturatedFatContent] 4.8 [CholesterolContent] 129.8 [SodiumContent] 434.6 [CarbohydrateContent] 5.7 [FiberContent] 0.3 [SugarContent] 2.3 [ProteinContent] 15.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set oven to broil or 375&deg;F. Mix all items in a bowl. Split buns or English muffins. Place face up on baking tray. Put a mound on half a bun. Bake until cheese is melted and topping bubbles.
[Name] Caldillo (Green Chile Stew) [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-07-25T20:17:00Z [Description] Good ol green chile stew -- absolutely wonderful in the winter! Great for camping trips anytime! I make this in a crockpot for ease of cooking. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2", "1", "1", "3", "2", "1", NA] [RecipeIngredientParts] ["minced garlic cloves", "chicken bouillon", "green chili pepper", "potatoes", "Rotel Tomatoes", "pinto beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.8 [FatContent] 4.6 [SaturatedFatContent] 2.0 [CholesterolContent] 46.8 [SodiumContent] 263.6 [CarbohydrateContent] 17.3 [FiberContent] 3.6 [SugarContent] 1.2 [ProteinContent] 18.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Saute roast, onion, and garlic until meat is browned. Transfer to crockpot and add remaining ingredients and enough water to cover. Cook for at least 2 hours - I usually do an all-day thing in the crockpot.
[Name] Bubble &amp; Squeak Cakes With Red Onion Gravy [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT40M [PrepTime] PT55M [TotalTime] PT1H35M [DatePublished] 2017-07-25T20:18:00Z [Description] Make and share this Bubble &amp; Squeak Cakes With Red Onion Gravy 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/53/29/61/4KWXIUgcQWi16VW7p0R0_Screen%20Shot%202017-09-20%20at%201.46.41%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/61/nmIlUanOSR2DHeEEAphb_Screen%20Shot%202017-09-20%20at%201.47.25%20PM.png"] [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "2", NA, "1/4", NA, NA, "1", "1", "1", "175", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["carrot", "parsnip", "potato", "celeriac", "savoy cabbage", "kale", "leek", "butter", "olive oil", "flour", "red onion", "red wine", "fresh thyme", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.9 [FatContent] 11.8 [SaturatedFatContent] 2.6 [CholesterolContent] 186.0 [SodiumContent] 107.1 [CarbohydrateContent] 34.3 [FiberContent] 4.4 [SugarContent] 6.2 [ProteinContent] 10.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the bubble and squeak boil the carrot, parsnip, potato, celeriac, cabbage and kale in a pan of salted boiling water – and cook until they are very soft. Mash and smash your veg up so they are roughly combined – it’s fine to leave chunks in it. Soften the leeks in a little butter and then mix these into the mashed veg. Season the mixture well with salt and freshly ground pepper. Divide the mash into 4 patties, like a hamburger. Refrigerate for at least 30 minutes while you make the gravy. For the gravy, heat a tbsp of olive oil in a frying pan and fry the onion until they are soft and slightly caramelised. Add flour to the onion and cook for a minute or two. This will thicken the gravy once the liquid has been added. Add the red wine and a couple of sprigs of thyme and on a high heat to reduce slightly. Bring to the boil and then simmer. Add the vegetable stock and a tsp of balsamic vinegar and leave the gravy to cook on a low heat. Remove the bubble and squeak from the fridge. Melt some butter in a frying pan and fry the cakes gently in the butter until browned and crisp on both sides. While they are frying, check the gravy, and season. Melt a little more butter in another frying pan and fry your eggs (1 per person] season with salt and pepper. Serve two bubble and squeak patties per person with the egg on top and the gravy drizzled around the side.
[Name] Dark &amp; Sumptuous Chocolate Cake [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-25T20:21:00Z [Description] My version of this vegan cake has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan margarine for the icing if you prefer. The combination stipulated in the ingredients list, however, creates a cake and icing of such depth and fudginess that I never veer from it, even though I know the shopping list is a tiny bit demanding. But once you&rsquo;ve tasted it, you too must surely concur that a cake as good as this can be as demanding as it likes. Besides, it asks nothing of you in the kitchen beyond some simple stirring. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/62/oiweJAR1TWTTs6T8PlgA_ZAZDSvzUTPKBzA7XeEzg_dark%20and%20sumptuous.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/62/ZAZDSvzUTPKBzA7XeEzg_dark%20and%20sumptuous.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["60", "75", "50", "1 1/2", "1 1/2", "150", NA, "1 1/2", "1/2", "1 1/2", "75", "300", "375", "90", "1 1/2", "1", "1"] [RecipeIngredientParts] ["cold water", "coconut butter", "sugar", "instant espresso powder", "bittersweet chocolate", "all-purpose flour", "baking soda", "fine sea salt", "instant espresso powder", "dark brown sugar", "hot water", "coconut oil", "cider vinegar", "white wine vinegar", "pistachios"] [AggregatedRating] 3.0 [ReviewCount] 3.0 [Calories] 229.0 [FatContent] 9.8 [SaturatedFatContent] 7.9 [CholesterolContent] 0.0 [SodiumContent] 316.7 [CarbohydrateContent] 39.6 [FiberContent] 2.8 [SugarContent] 34.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 10-12 slices [RecipeInstructions] Equipment: 8-inch round springform cake tin. Start with the icing, though first preheat the oven to 180°C/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again. Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter] with baking parchment. Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix. Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done. When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it. Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin. Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly] on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed. If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake. FREEZE NOTE: The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.
[Name] Old Rag Pie [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-07-25T20:21:00Z [Description] Old Rag Pie is not the most glamorous name for something which, while being incredibly simple to make, will have you, and anyone who eats it, in raptures. The name is the English translation for the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the &rdquo;old rags&rdquo; indicated by the title. They&rsquo;d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don&rsquo;t need to worry about keeping your filo covered as you go, as is normally advised. It doesn&rsquo;t matter if it dries out a little as you make it, indeed this can even be desirable. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/63/v2Qq8uZMRm5BDsNrLpzj_pOsNJ5rlSnu1E1ST8Xk8_old%20rag%20pie.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/532963/t2Rx4EtQRg0nCyckdJ3Q_20180125_162524.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/63/pOsNJ5rlSnu1E1ST8Xk8_old%20rag%20pie.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Cheese", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["100", "270", "250", "2", "2", "2", "150", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "phyllo pastry", "feta cheese", "parmesan cheese", "fresh thyme leaves", "dried thyme", "eggs", "full-fat milk", "sesame seeds", "honey"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 390.9 [FatContent] 18.9 [SaturatedFatContent] 11.1 [CholesterolContent] 91.9 [SodiumContent] 486.2 [CarbohydrateContent] 49.2 [FiberContent] 0.8 [SugarContent] 33.1 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 9 generous slabs [RecipeInstructions] Equipment: 8-inch square cake tin. Melt the butter in a small saucepan, then take it off the heat. Line your cake tin with a layer of filo, making sure it comes up the sides; you will need to use more than one sheet. Then pour 1 tablespoon of melted butter over the pastry. Using one third of the remaining filo sheets, tear and scrunch the sheets up and drop them loosely in the tin. Then crumble in half the feta, sprinkle with 1 teaspoon of Parmesan and just under ½ teaspoon of thyme leaves (or ¼ teaspoon of dried thyme] and pour a third of the remaining melted butter over the top. Repeat, so that you use up all but a little of the butter and a small amount of thyme. For the last layer, you can use larger pieces of filo “rags” (as it’s the lid], filling the tin a little more tightly, but still scrunching them. Fold the edges of overhanging filo over themselves, and pour the remaining butter on top. Using the sharp point of a knife, make 2 cuts down and 2 cuts across into the filo-packed tin, from edge to edge to create 9 sections. It’s important that you don’t use a blunt knife, as you don’t want to drag the filo or press down on it. Beat the eggs with the milk, then pour over the contents of the tin. Sprinkle the last bit of thyme along with the sesame seeds on top. Let it stand for at least 30 minutes in a cool place before baking. If 2 hours is easier for your timetable, then put it in the fridge. And you can do this in advance. Heat the oven to 200°C/gas mark 6, and bake the pie for 30 minutes. When it’s ready, the pastry will be golden and puffed up, and the inside set. Let it stand for 10 minutes, then spoon 1 tablespoon of the honey over the top. Cut into slices or slabs – using a serrated bread knife and sawing action to prevent squishing the filo on top too much, then pushing the knife down to cut through. Serve the pie directly from the tin and put the jar of honey, with a spoon in it (or you can pour it into a jug] on the table for people to add extra as they eat.
[Name] Oat Pancakes With Raspberries &amp; Honey [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-25T20:21:00Z [Description] If you promise pancakes to an 8-year-old, these are decidedly not the pancakes they will have in mind, though this doesn&rsquo;t mean they aren&rsquo;t for the rest of us. Think of them rather like the oatcakes you might have with cheese, only in pancake form; as with regular fluffy pancakes, however, it is what you eat with them that creates the magic. Here, I&rsquo;ve made a honey and raspberry syrup, and the mixture of the soft, oaty cakes, the honey and the raspberries has a decidedly Scottish flavour. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/64/B8t7Z4VTxeSbpYxaeFDg_oat%20pancakes.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/64/wAnw3th4QvCLiueXyWBm_B8t7Z4VTxeSbpYxaeFDg_oat%20pancakes.jpg"] [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Raspberries", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "150", "100", "1/4", "1", "1 1/2", "100", "1", "1", "1"] [RecipeIngredientParts] ["honey", "frozen raspberries", "porridge oats", "flaked sea salt", "baking powder", "ground cinnamon", "egg", "vanilla bean paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.5 [FatContent] 8.1 [SaturatedFatContent] 1.6 [CholesterolContent] 93.0 [SodiumContent] 224.0 [CarbohydrateContent] 117.6 [FiberContent] 9.6 [SugarContent] 78.5 [ProteinContent] 10.6 [RecipeServings] nan [RecipeYield] 6-8 pancakes [RecipeInstructions] Warm the honey and raspberries in a small saucepan over a medium heat, stirring frequently, until the raspberries have thawed. This shouldn’t take more than 3 minutes or so. Take the pan off the heat. Put the oats and salt in a blender or a food processor with the small bowl fitted, and process until you get the consistency of flour, a mealy flour to be sure, but it should still be fine-ground. Tip into a bowl and stir in the baking powder and cinnamon. In a measuring jug, whisk together the milk, egg and vanilla, and then stir the wet mixture into the dry, until thoroughly combined. If the batter thickens too much, add more milk. And do not let this batter rest, as otherwise it will thicken too much. Pour ½ a teaspoon of oil onto a smooth, non-stick griddle (or large cast-iron or heavy-based frying pan] and, with a piece of kitchen roll, smear it over the whole surface. Put the griddle on a medium heat and, when hot, add the batter, using a quarter-cup measure but only filling it two-thirds full. You should get 4 pancakes at a time, and they will need around 2 minutes a side. Generally, when cooking pancakes, you turn them over when you see bubbles coming to the uppermost side, and while that still holds true, the bubbles are rather understated here. So slip a spatula underneath a pancake after 2 minutes to see if the underside looks cooked, and then when it is, flip it, and the rest of the pancakes, over and cook for another 2 minutes. As always, do not press down on the pancakes as they cook, and do not flip them more than once. When you’ve cooked the first 4, pile them on a plate, and cover with a clean tea towel, then oil the pan again and proceed as before. Serve immediately – the oats carry on drinking up liquid, and the pancakes will dry on standing – with the warm raspberry honey poured on top.
[Name] Chai Muffins [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-25T20:21:00Z [Description] Taking tea in muffin form seems ideal for breakfast, and the warm spices of chai bring scented richness without heft. I&rsquo;ve made these dairy-free, but if you want to, you can easily use semi-skimmed milk in place of the almond milk, below. And if you can&rsquo;t get the white spelt flour, which is magnificent in muffins, use 300g plain flour and 100g plain wholemeal (not bread) flour instead. I want to make it as easy as possible for you to make these, as this is a particularly splendid specimen of muffin. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/65/WD0pl0gQTfeccKVZD4pg_vQ2xpgIBQFiY5tebAyO1_chai%20muffins.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/65/vQ2xpgIBQFiY5tebAyO1_chai%20muffins.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "2", "1", "400", "2 1/2", "150", "75", "2", "150"] [RecipeIngredientParts] ["chai tea teabags", "ground cinnamon", "baking powder", "light brown sugar", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.6 [FatContent] 15.4 [SaturatedFatContent] 2.0 [CholesterolContent] 31.0 [SodiumContent] 115.1 [CarbohydrateContent] 14.4 [FiberContent] 0.9 [SugarContent] 12.7 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Equipment: 12-bun muffin tin. Warm the almond milk with the contents of the 2 teabags (I just rip them open over the pan] and cinnamon – stirring to mix – and leave to cool. While the milk’s cooling, preheat the oven to 200°C/gas mark 6 (390°F] and line your muffin tin with paper cases. In a large bowl, measure out the flour, baking powder, sugar and all but 2 tablespoons of the chopped almonds, and combine well. When the milk has cooled, add the eggs and oil, then whisk well. Add the liquid ingredients to the dry ingredients, using a wooden spoon. Don’t be too efficient about this: a slightly lumpy batter makes for lighter muffins. Divide the mixture between the muffin cases (it will fill them well], then sprinkle equally with the remaining almonds and bake in the oven for 20–25 minutes, or until a cake tester comes out clean and the muffins are slightly risen and pleasingly golden on top. Remove to a wire rack to cool for about 10 minutes before devouring. STORE NOTE: Best eaten on day they are made, otherwise store in an airtight container for 1–2 days. Reheat in an oven preheated to 150°C/gas mark 2 for about 8 minutes. Best served warm. FREEZE NOTE: Stack fully cooled muffins in an airtight container with baking parchment between the layers, or wrap individually in clingfilm then put in a resealable bag. Freeze for up to 3 months. Defrost on a wire rack for about 1 hour. Reheat as Store Note.
[Name] Salted Chocolate Tart [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-25T20:21:00Z [Description] I have always avoided making chocolate tarts, not out of laziness (I love a bit of pastry-making, in the right mood), but because I have never really felt that the pastry served the chocolate, or was worth the effort here. This is my simple solution: make a base out of chocolate biscuits. And the filling is just as easy to make, too. Not that you&rsquo;d know from the taste. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/66/IMSXVVklRoijs58grATV_salted%20chocolate.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/66/MVQLNyqESAGzAHqzeAvr_IMSXVVklRoijs58grATV_salted%20chocolate.jpg"] [RecipeCategory] Tarts [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "50", "50", "1/2", "100", "25", "60", "500", "50", "2", "75", "1", "2", "3/4"] [RecipeIngredientParts] ["dark chocolate", "unsalted butter", "flaked sea salt", "dark chocolate", "cornflour", "full-fat milk", "instant coffee powder", "caster sugar", "vanilla bean paste", "extra virgin olive oil", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.2 [FatContent] 27.5 [SaturatedFatContent] 15.3 [CholesterolContent] 58.0 [SodiumContent] 129.5 [CarbohydrateContent] 28.9 [FiberContent] 3.2 [SugarContent] 14.7 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 14 slices [RecipeInstructions] Equipment: 23cm/10in deep-sided (approx. 5cm/2in deep], loose-bottomed flan tin. For the base: Snap the biscuits into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you’re doing this by hand, bash the biscuits in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable vinyl gloves. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn’t keep it for longer than a day like this as the Oreo crust tends to get too crumbly. For the filling: Finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth. (I find it easier to use cups for the liquids – in which case the milk measure is equivalent to an American quarter cup, and you’ll need 2 cups of cream.]. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in], espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently – I use a very small whisk for this, as I’m not aiming to get air in the mixture, I’m just trying to banish any lumpiness – as the cream heats and the chocolate starts melting. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon] the line should stay. Pour into a wide measuring jug or batter jug (it should come to about the 600ml/2 1/2 cup mark]. Now run a piece of baking parchment or greaseproof paper under the cold tap, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it. Pour and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight. Don’t leave it longer than 24 hours, as the base will start to soften. Take out of the fridge for 10 minutes before serving, but unmould straight away. Sit the flan tin on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the tin base on. Slice modestly – this is rich and sweet, and people can always come back for more – and serve with crème fraîche; the sharpness is just right here. Leftovers will keep in the fridge for 4–5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage! MAKE AHEAD NOTES: Base can be made 1 day ahead. When firm, cover and keep refrigerated until needed. Tart/filling can be made 1 day ahead. Fill tart and refrigerate overnight, until set. Tent with foil, trying not to touch the surface of the tart. STORE NOTE: Store the tart in fridge until needed. Leftovers will keep in fridge for 4–5 days. The base will soften gradually as the tart stands.
[Name] Summer Fish Tacos [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-25T20:21:00Z [Description] These fish tacos require some DIY assembly and a lot of condiments, but rest assured that the actual preparation is much more low-effort than you might think. For one, I roast the fish that goes in the tacos rather than, as is more traditional, fry it; the quick-pickled onions involve no more than cutting a small red onion into half-moons and steeping them in lime juice; the sweet corn relish is mainly made out of a can (for which, no apologies) and the spicy sauce comes simply by adding some Korean gochujang into some shop-bought mayo. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/67/CzlYzjuRXe3aBKKOr09h_fish%20tacos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/67/HXDC7Hr8TkuvE2HOiT9H_CzlYzjuRXe3aBKKOr09h_fish%20tacos.jpg"] [RecipeCategory] Avocado [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "125", "2", "198", "1", "3", NA, "4", "1", "1/2", "1", "1", "2", "8", "2", "1", NA, "1 -2", "2"] [RecipeIngredientParts] ["red onion", "limes", "mayonnaise", "sweetcorn", "fresh coriander", "salt", "ground cumin", "paprika", "sea salt", "garlic clove", "olive oil", "corn tortillas", "avocados", "lime", "fresh coriander", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.5 [FatContent] 23.7 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 761.7 [CarbohydrateContent] 50.4 [FiberContent] 13.5 [SugarContent] 4.8 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 220ºC/gas mark 7 (428ºF] for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day], so much the better, but even 20 minutes is fine. Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce] in a small bowl. Set aside. For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don’t like too much heat] and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside. Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets. Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8–10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just] before taking out of the oven. Once you’ve taken the fish out (though don’t let it get cold] turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments. Arrange the fish on a plate (lined with salad leaves, if so desired], sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don’t want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby. Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too. MAKE AHEAD NOTE: The pickled onions, hot sauce and relish (minus the coriander] can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.
[Name] Chocolate Chip Cookie Dough Pots [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-25T20:21:00Z [Description] My children love a chocolate chip cookie so gooey on the inside that I can&rsquo;t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or cre?me frai?che as desired. I know I blamed my children for them (what else are children for?), but don&rsquo;t think of these just as junior fare: any time you&rsquo;re having friends over for supper and don&rsquo;t know what to make for pudding, this is the answer. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/68/RSviInlbQgCi8D43kPWd_chocolate%20chip.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/68/8rqGW7yKRpa429Foubai_RSviInlbQgCi8D43kPWd_chocolate%20chip.jpg"] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "1/2", "1/2", "110", "85", "1", "1", "170"] [RecipeIngredientParts] ["plain flour", "fine sea salt", "bicarbonate of soda", "unsalted butter", "light brown sugar", "vanilla bean paste", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 447.6 [FatContent] 24.5 [SaturatedFatContent] 14.8 [CholesterolContent] 70.4 [SodiumContent] 320.3 [CarbohydrateContent] 56.1 [FiberContent] 2.5 [SugarContent] 29.5 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Equipment: 6 ramekins approximately 8cm / 3 1/2in diameter x 4.5cm / 1 3/4in deep (approx. 200ml / 3/4 - 1 cup capacity]. Preheat the oven to 180°C/gas mark 4 (350°F], and measure the flour, salt and bicarb into a bowl, forking together to mix. With an electric mixer, or by hand, beat the butter and sugar until you have a light and creamy mixture, then add the vanilla paste or extract and the egg, beating again to incorporate. Gently fold in the flour mixture, then, once it’s all mixed in, fold in the chocolate chips. Divide the dough between 6 ramekins (you will need about 4½ tablespoons of batter for each one]. Using a small offset spatula (for ease] or the back of a teaspoon, spread the mixture to cover the bottom of the ramekins, and smooth the tops. Place the ramekins on a baking sheet and bake in the oven for 13–15 minutes. They will still be quite gooey inside, but the top will be set, and they should be golden brown at the edges and just beginning to come away from the sides of the ramekins. Leave to cool for 5–10 minutes before serving. You can spoon a scoop of ice cream on top of each one or serve with cream or crème fraîche on the side. They will set as they cool down, so don’t dally now. MAKE AHEAD NOTE: These can be made up to 6 hours ahead, then covered with clingfilm and stored in fridge. Allow to come up to room temperature before baking. FREEZE NOTE: Wrap each ramekin tightly in a double layer of clingfilm and put in resealable bags or wrap each in a layer of foil. Freeze for up to 3 months. Bake directly from frozen, adding an extra 2 minutes to the baking time.
[Name] Oven-Cooked Chicken Shawarma [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2017-07-25T20:21:00Z [Description] Chicken shawarma is usually cooked on a spit, but I saw a recipe by the excellent Sam Sifton (a home cook, therefore eminently trustworthy) in the New York Times (where he is the food editor) for roasting it in the oven, and felt it was therefore safe to give it a go. Though I should say that, while my recipe is inspired by him, it is not his recipe. Here, I&rsquo;ve served it modestly, on a pile of shredded iceberg, with some warmed (proper) pitta, lemon wedges and a tahini sauce, as made below. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/69/wKx43BZ3TGGCWnbUDfNF_ZwOLeuepQiDbYULFBEkM_oven%20cooked%20chicken%20tacos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/69/ZwOLeuepQiDbYULFBEkM_oven%20cooked%20chicken%20tacos.jpg"] [RecipeCategory] Sauces [Keywords] ["Chicken", "Poultry", "Meat", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "2", "100", "4", "2", "2", "2", "1", "1", "1/4", "1/4", "2", NA, "250", "4", "1", NA, "1"] [RecipeIngredientParts] ["lemons", "olive oil", "garlic cloves", "bay leaves", "paprika", "ground cumin", "ground coriander", "ground cinnamon", "nutmeg", "flaked sea salt", "lettuce leaf", "plain yogurt", "tahini", "garlic clove", "salt", "pomegranate seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 624.1 [FatContent] 49.7 [SaturatedFatContent] 11.6 [CholesterolContent] 163.3 [SodiumContent] 172.6 [CarbohydrateContent] 8.7 [FiberContent] 2.2 [SugarContent] 2.9 [ProteinContent] 36.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Take a large resealable freezer bag and put the chicken thighs in it. Using a fine microplane grater (for choice], grate in the lemon zest, then squeeze the lemons and add the juice. Pour in the olive oil and add the garlic, then add all the remaining ingredients, except for those for the sauce. Squish everything about together, then seal the bag, place it on a plate or in a dish, and refrigerate for at least 6 hours, or up to 1 day. When you’re ready to cook, preheat the oven to 220°C/gas mark 7 (350°F], remove the chicken from the fridge and allow it to reach room temperature. Tip the contents of the freezer bag into a shallow roasting tin – mine measures 44x34x1.5cm/17x13x1/2in – and make sure all the chicken thighs are lying flat and not on top of one another (if possible] before roasting in the hot oven for 30 minutes, by which time they should be cooked through (though obviously you must check] and golden on top. When the chicken’s more or less cooked, make the sauce simply by combining the yogurt with the tahini and garlic, stir and salt to taste, and sprinkle with a few pomegranate seeds. Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my Introduction. MAKE AHEAD NOTE: The chicken can be marinated 1 day ahead. Store in fridge until needed. STORE NOTE: Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days. FREEZE NOTE: The chicken can be frozen in its marinade – as long as the meat has not been previously frozen – for up to 3 months. Leftover chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
[Name] Salmon, Avocado, Watercress &amp; Pumpkin Seed Salad [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-07-25T20:21:00Z [Description] This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the fridge just so that I can make it even faster when the need hits. I like to use wild Alaskan salmon, which accounts for the vivid hue here. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/70/pPZvn1RlSmqmSqhIGD12_YGshDr87RUG5wghbio2a_salmon%20avo%20salad.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/70/YGshDr87RUG5wghbio2a_salmon%20avo%20salad.jpg"] [RecipeCategory] Salad Dressings [Keywords] ["Avocado", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2 1/2", "2", "3", "100", "1", "1", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "spring onions", "black peppercorns", "lime juice", "flaked sea salt", "watercress", "apple cider vinegar", "avocado", "olive oil", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.9 [FatContent] 40.1 [SaturatedFatContent] 6.5 [CholesterolContent] 146.3 [SodiumContent] 269.2 [CarbohydrateContent] 12.2 [FiberContent] 7.8 [SugarContent] 1.3 [ProteinContent] 72.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put the salmon fillets in a small frying pan (I use one with a 20cm / 8in diameter] and cover with cold water from the tap. Add the whole scallions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to the boil, uncovered. When the pan is bubbling, turn the fillets over, then remove the pan from the heat and leave to stand for 7 minutes. Then take the fillets out of the liquid and leave to cool completely, which could take up to 1 hour. Once cool, the salmon will be cooked through, with its flesh desirably tender and coral inside. While the salmon’s cooling, make a start on the salad. Toast the pumpkin seeds by tossing them in a dry, heavy-based frying pan on the hob. They will start jumping a little, and will darken and get a smokier taste. It doesn’t take long to toast them, so don’t leave the pan and, indeed, keep giving it a quick swirl. Then transfer to a cold plate. When you’re ready to unite salmon with salad, put the watercress into a large shallow bowl (or split between 2 bowls], sprinkle with the vinegar, and toss. Now add the salmon, removing the skin and tearing the fish into bite-sized pieces or shreddy bits, as you wish. Halve the avocado and remove the stone, then spoon the flesh out onto the salmon and watercress, or cut it into slices if you prefer. Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix. Scatter the remaining pumpkin seeds on top, and eat. MAKE AHEAD NOTE: The salmon can be cooked up to 3 days ahead. Cool for up to 1 hour, then cover and refrigerate until needed.
[Name] Halloumi With Quick Sweet Chilli Sauce [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-07-25T20:21:00Z [Description] There is something so compelling about this squeaky cheese, and my fridge is stocked with it at all times. Most regularly I treat it as vegetarian bacon, dry-fried in a hot pan then dolloped with a peeled, soft-boiled egg (I&rsquo;d rather peel an egg, even when it&rsquo;s hurty- hot, than poach one). But the idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi&rsquo;s saltiness with some sweet-and-heat. I use a copper pixie-pan for the quick sauce &ndash; which takes all of 4 minutes &ndash; but if you don&rsquo;t have one, just make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/71/8UyCs4loSeQmyZB1bpMA_zaYnYGSpRKiESjYX1J2M_FME_0783834_X_01_XX%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/71/zaYnYGSpRKiESjYX1J2M_FME_0783834_X_01_XX%20(1].jpg"] [RecipeCategory] Sauces [Keywords] ["Cheese", "Greens", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "225", NA, NA] [RecipeIngredientParts] ["red chilies", "honey", "lime", "halloumi cheese", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.9 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.6 [CarbohydrateContent] 26.8 [FiberContent] 2.0 [SugarContent] 21.4 [ProteinContent] 1.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish] and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished. Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it’s hot, add the slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chilli in their honeyed glaze over the cheese. Eat immediately. Not hard to do. STORE NOTE: Transfer cooled leftover chilli sauce to a jar, then seal and store in fridge for up to 2 weeks.
[Name] Tamarind-Marinated Bavette Steak [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT24H10M [PrepTime] PT0S [TotalTime] PT24H10M [DatePublished] 2017-07-25T20:21:00Z [Description] Skirt or flank steak is eaten a lot in America, and in France, but hardly at all here in the UK. This is madness, as it is so much cheaper than any other sort of steak and so rich in flavour. I think what has put people off in the past is that, in Britain, it has been cooked in low and slow braises, which turns it into shoe leather. Bavette is the external part of the skirt (onglet being the internal connecting tissue) and all you need to do to cook it is, as my butcher puts it, &ldquo;sear the hell out of it and serve it rare&rdquo;. I serve this thinly sliced, as if it were a joint of beef, but it would also make for fantastic beef tacos, and is wonderful cold, stuffed into a baguette or tossed into a salad, so leftovers are a real boon. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/72/hVmxzhwPTVe4Yzy3KR8i_tamarind%20marinated.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/72/MzBInskQPe9j9CvlK3Qz_hVmxzhwPTVe4Yzy3KR8i_tamarind%20marinated.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "Low Cholesterol"] [RecipeIngredientQuantities] ["50", "1/4", "1/4", "2", "1", NA] [RecipeIngredientParts] ["tamarind paste", "soy sauce", "hot water", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.8 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 673.1 [CarbohydrateContent] 8.8 [FiberContent] 0.5 [SugarContent] 7.9 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it’s as smooth as you think you can get it – the tamarind paste I use says it’s without stones, but I do find the odd one, and I don’t bother to get rid of them – remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day. Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot] drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side. Immediately (I use tongs for all this] transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain. MAKE AHEAD NOTE: The steak can be marinated 1 day ahead. Store in fridge until needed. STORE NOTE: Transfer leftover cooked steak to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days. FREEZE NOTE: Leftover cooked and cooled steak can be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
[Name] Pecan Crunch Pie [AuthorId] 317719 [AuthorName] Trixie735 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-25T20:21:00Z [Description] A family favorite, this recipe is from my oldest sister's mother-in-law, Jewel, who was, in fact, a JEWEL! Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "20", "3/4", "1", NA] [RecipeIngredientParts] ["sugar", "pecans", "vanilla", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.9 [FatContent] 9.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 93.6 [CarbohydrateContent] 31.8 [FiberContent] 1.2 [SugarContent] 26.2 [ProteinContent] 2.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thoroughly grease (with butter] a deep dish pie tin. Beat egg whites until stiff, adding sugar small amounts at a time. Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites]. Pour into generously greeased 9\" deep dish pie pan. Bake at 350 for 30 minutes. Top with Cool Whip when fully cool.
[Name] Lemon Pavlova [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT2H30M [PrepTime] PT0S [TotalTime] PT2H30M [DatePublished] 2017-07-25T20:22:00Z [Description] Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially &ndash; and dreamily &ndash; a cross between a marshmallow and a meringue. So naturally, a lemon pavlova made perfect sense. I had the idea &ndash; yes, really &ndash; from the actor Michael Sheen. This didn&rsquo;t come in the form of a personal
[Name] Slow-Cooked Black Treacle Ham [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-07-25T20:22:00Z [Description] Nothing will ever take the place of my Ham in Coca-Cola from Bites &ndash; in my heart or on my table &ndash; but this slow-baked ham is a revelation of a different sort. Instead of being boiled and then transferred to a hot oven to be glazed, I cook it so, so slowly, in the oven, draped with black treacle, then wrapped in foil, so that it steams sweetly in the low heat. I then remove the ham from the oven and its foil, take off the rind, stud the layer of fat on top with cloves and cover with a mustardy black treacle glaze, and put the joint briefly back in a very hot oven. Cooked like this, the meat is astonishingly tender and carves into thin slices with ease; there is also very little shrinkage, and no wrangling with large joints of meat in boiling liquid. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/75/0O71bdQAS0meTr1RTiH0_black-treacle-ham-nigella.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/75/51kA73xS8uJW6n3jM0Dl_0O71bdQAS0meTr1RTiH0_black-treacle-ham-nigella.png"] [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "150", "1", "4", "4", "1"] [RecipeIngredientParts] ["boneless pork leg", "black treacle", "whole cloves", "black treacle", "demerara sugar", "Dijon mustard"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 89.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 27.2 [CarbohydrateContent] 22.7 [FiberContent] 0.3 [SugarContent] 17.8 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 250°C/gas mark 9/450ºF, and let your gammon come to room temperature. Line a large roasting tin with a layer of foil, and then sit a wire rack on top of this foil. Tear off a large piece of foil (big enough to wrap around the ham] and place this over the rack on the roasting tin. Tear off a second, large piece of foil and place on top, but in the opposite way to the first, so you have 4 corners of foil ready to wrap your ham inches Sit the gammon on the foil and then pour the black treacle over it, straight onto the rind, letting it run down both sides. Don’t worry too much about spreading it over the ham, as once it’s in the heat of the oven, it will coat the ham well enough. Now lift up the sides and ends of the first layer of foil and make a seal at the top, leaving some room around the gammon, then seal the ends. Then take up the other piece of foil and do the same: you are trying to create a good seal around the gammon, so pinch together any open gaps that remain. Finally, tear off another piece of foil and put over the top of the whole parcel, making sure it’s well sealed. Put carefully into the oven and let it cook for 30 minutes, then turn the oven down to 100°C/gas mark 1/4/200°F and leave for a further 12–24 hours. The following day, take the gammon out of the oven and open up the foil seal. It will have made some liquid, which you can reserve to moisten the carved meat later. Carefully lift the gammon out onto a board, snip and remove the string, and peel off the rind to leave a good layer of fat. Increase the oven temperature to 200°C/gas mark 6/400ºF. Using a sharp knife, cut a diamond pattern in the fat layer, drawing lines one way and then the opposite way, about 2cm/3/4-inch apart. Stud the centre of each diamond with a clove, then mix together the black treacle, demerara sugar and Dijon mustard in a bowl and spread over the fat on the ham. It will dribble off a bit, so just spoon it back over the gammon before putting back in the oven for 20 minutes, by which time the glaze will be burnished and blistered in the heat. Remove from the oven, and transfer to a board. Let it rest for 10–20 minutes before carving into thin slices. NOTE FOR THE US: Fully cooked hams are more common in the US and if you use one of these, then try to choose one with the rind still on and not spiral cut. Smear the rind of the ham with 2 tablespoons of molasses then wrap it in a baggy aluminum foil package with tightly sealed edges. Sit it in a roasting pan and reheat following the producer’s instructions for oven temperature and time. When the ham has heated through uncover it and reserve juices and use sparingly to moisten ham once sliced. Carefully remove the rind, leaving a good layer of fat, then follow the instructions for glazing the ham. STORE NOTE: Cool leftovers as quickly as possible, then cover (or wrap tightly in foil] and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days. FREEZE NOTE: Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag] for up to 2 months. Defrost overnight in fridge before using.
[Name] Potato &amp; Pepper Bake [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-25T20:22:00Z [Description] I never feel the need to apologize for using jars of chargrilled peppers, for while I don&rsquo;t eat them just as they are, I find them the most useful ingredient, as has already been demonstrated in these pages, and in previous books. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don&rsquo;t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices. (Recipe courtesy Simply Nigella) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/76/fFX8QvPyR020ZFCn7dQO_uHUl69qQBmrKYtPXHlw8_potato%20and%20pepper%20bake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/29/76/uHUl69qQBmrKYtPXHlw8_potato%20and%20pepper%20bake.jpg"] [RecipeCategory] Potato [Keywords] ["Peppers", "Vegetable", "Baking", "Oven", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA, "2"] [RecipeIngredientParts] "potato" [AggregatedRating] nan [ReviewCount] nan [Calories] 3.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 0.7 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 220°C/gas mark 7 (392°F].", "Peel the potatoes, cut them into 2.5cm/1in slices, then quarter each slice (halving the smaller end slices] and toss them into a large shallow roasting tin.", "Tip the jars of peppers – they are normally in quite small strips, snip them with scissors if they’re not – oil and all over the potatoes. Add the coriander seeds and toss to combine before baking in the oven for 1 hour, by which time the potatoes will be soft on the inside and their outside golden, but not crisp, except at the corners.", "Using a slotted spatula or slotted spoon (let the excess oil drip back into the pan], transfer the potatoes to a large warmed bowl and either serve immediately, or let them stand for 15 minutes, or up to 45 minutes, as they are also excellent warm rather than hot.", "MAKE AHEAD NOTE: Peel and slice potatoes, submerge in a bowl of cold water, then cover and refrigerate for up to 1 day. Drain and pat dry before using.", "STORE NOTE: Cool leftovers, then cover and refrigerate as quickly as possible. Will keep in fridge for up to 5 days. Reheat on a baking sheet in a 200°C/gas mark 6 oven for about 20 minutes (timing will depend on quantity]." ]
[Name] Cider &amp; 5-Spice Bundt Cake [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT1H30M [PrepTime] PT0S [TotalTime] PT1H30M [DatePublished] 2017-07-25T20:22:00Z [Description] Most of the time I refer to this as my Cider and 5-Spice Gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbread (although anyone is free to boost the amount of ginger at will). But, actually, the tender crumb has the lightness of a cake rather than the damp heaviness (gorgeous though that is) of a gingerbread. Besides, I felt it only proper to accord
[Name] Eastern NC Slaw [AuthorId] 2001638102 [AuthorName] NC Food Culture [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-25T20:31:00Z [Description] Make and share this Eastern NC Slaw recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001638102/S3SARoo6R42g3O09GxlH_20170423_191901.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["green cabbage", "mayonnaise", "sugar", "white vinegar", "yellow mustard", "salt", "black pepper", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.3 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 64.0 [CarbohydrateContent] 17.6 [FiberContent] 3.9 [SugarContent] 13.2 [ProteinContent] 2.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Use box grater to grate the entire head of cabbage into a bowl. Mix all remaining ingredients in a separate bowl until combined. Pour into grated cabbage and toss until all is combined. Refrigerate for 1 hour and serve.
[Name] Bobby's Chocolate Chip Cowboy Cookies [AuthorId] 2001640197 [AuthorName] twhman [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-25T20:32:00Z [Description] A great oatmeal chocolate chip cookie. You can mix and match the type of nuts as well as the types of chocolate chips. I have used pecans, macadamias, walnuts etc, as well as large or small chocolate chips, white chocolate chips, or large dark chocolate chips. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "1/2", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["shortening", "white sugar", "brown sugar", "eggs", "vanilla", "baking soda", "baking powder", "salt", "rolled oats", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 673.5 [FatContent] 33.0 [SaturatedFatContent] 11.7 [CholesterolContent] 37.2 [SodiumContent] 286.1 [CarbohydrateContent] 93.5 [FiberContent] 4.3 [SugarContent] 60.2 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, cream together the shortening and sugars. Add eggs and vanilla - mix well. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add to bowl above and mix well. Add nuts, chocolate chips, and rolled oats - stir well. Roll into about 1-1/2\" balls and place on cookie sheets. Bake about 15 minutes at 350 degrees. Remove from oven while still a little soft and cool on racks.
[Name] Carolyn's Garlic Rice [AuthorId] 2001641897 [AuthorName] Carolyn W. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-25T20:33:00Z [Description] Make and share this Carolyn's Garlic Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "3"] [RecipeIngredientParts] ["butter", "garlic", "white rice", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.5 [FatContent] 3.2 [SaturatedFatContent] 1.8 [CholesterolContent] 6.8 [SodiumContent] 273.9 [CarbohydrateContent] 26.1 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 3.9 [RecipeServings] 9.0 [RecipeYield] 4 1/2 cups [RecipeInstructions] Add butter and garlic to medium sized pot. Heat over medium high until butter is completely melted. Add rice and toast until lightly browned, about 90 seconds. Add chicken broth and bring to a boil. Reduce heat to a simmer and cover pot with lid. Simmer for 20 minutes, stirring occasionally.
[Name] Hartson's Creamy Chicken Pot Pie [AuthorId] 2001112294 [AuthorName] Bryan Hartson [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-07-25T20:40:00Z [Description] Make and share this Hartson's Creamy Chicken Pot Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001112294/SBpgATyhRI2Jo698ymob_pot%20pie.JPG" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "3", "3", "2/3", "1", "8", "4", "3", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "carrots", "broccoli", "cauliflower", "butter", "garlic cloves", "thyme", "pepper", "chicken broth", "half-and-half", "heavy cream", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.9 [FatContent] 41.1 [SaturatedFatContent] 21.8 [CholesterolContent] 167.4 [SodiumContent] 698.9 [CarbohydrateContent] 54.1 [FiberContent] 5.7 [SugarContent] 6.2 [ProteinContent] 27.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare Chicken: Filet Chicken. Brush chicken with Virgin Olive Oil. Cook on BBQ approximately 6 minutes per side. Remove from BBQ and cube chicken. You can wait a few minutes until it is cool to the touch to cut the chicken and start on the rest of the process. Prepare Vegetables: In large pot, boil broccoli, cauliflower, carrot in water just covering mix. 12 minutes or until crunchy soft. Drain and return to pot. Prepare Sauce: In another large pot add butter, garlic, thyme, pepper, and onions. Cook under Medium heat until onion is translucent. About 5 minutes. Add chicken broth, heavy cream, half and half. Bring to a light boil stirring constantly. Add Flour slowly whisking in to mix. whisk until lumps are gone. Continue to simmer and stir until thick (Not too thick, it will continue to thicken after it's removed from the stove]. Combine Ingredients: Preheat oven 425 degrees. Roll out then Layer first can of crescent roll in a large pot (you can alter the recipe here by cutting and layering in smaller ceramic bowls for single servings]. mold dough around inside of each pot. Lightly Mix Sauce into vegetables. Add vegetables/sauce mix to crescent roll lined pot. Roll out second can of crescent roll. Put over pot and pinch sides to top of first can of crescent roll in pot (cut for smaller pans and layer in same fashion]. For a golden brown finish, you can brush dough with butter. Cook 40 minutes. Remove and serve. Reduce time for smaller portions. Crust should be golden brown.
[Name] Slow-Cooker Whole Cauliflower [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-07-25T23:11:00Z [Description] A delicious and easy recipe from cooktopstove.com. Can be either a side dish or a vegetarian main course. I'd advise leaving out the salt; the Parmesan is plenty salty already! [Images] character(0) [RecipeCategory] Cauliflower [Keywords] "Vegetable" [RecipeIngredientQuantities] ["1", "4", "4", "1", "1", "1 1/2", "1/2", "3/4", "2"] [RecipeIngredientParts] ["cauliflower", "garlic cloves", "butter", "sage", "lemon", "salt", "pepper", "parmesan cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 246.8 [FatContent] 17.6 [SaturatedFatContent] 10.7 [CholesterolContent] 47.0 [SodiumContent] 1325.1 [CarbohydrateContent] 14.2 [FiberContent] 5.0 [SugarContent] 4.6 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] If cauliflower has greens still attached to the bottom, leave them on. Place whole cauliflower in the slow cooker. In a small bowl, mix together garlic, butter, sage and lemon zest. Pour butter mixture over cauliflower. Use your fingers to rub into the surface. Evenly sprinkle with the salt and pepper, followed by the powdered Parmesan cheese. Pour the lemon juice around the cauliflower in the slow cooker (not on top of the cauliflower]. Cook on low for 5 hours, or on high for 3 hours, 30 minutes. Gently remove the cauliflower from the slow cooker. Add parsley to the slow cooker and mix with the liquid from cooking. Slice the cauliflower and pour the sauce (cooking liquid with parsley] over the top. Serve with grilled chicken or fish, or let it stand alone and shine.
[Name] COCONUT CASHEW BUTTER LEMON ENERGY BITES [AuthorId] 2000739557 [AuthorName] Don C. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-26T08:12:00Z [Description] Coconut and lemon are two great foods for summer snacks. Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites. Make a bunch and pack them on your long bike rides or hikes. If you are just relaxing or heating healthy at work they are a great snack, too! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", NA, "1/2", "1", NA] [RecipeIngredientParts] ["cardamom", "lemon", "fresh lemon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.5 [FatContent] 7.3 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 39.5 [CarbohydrateContent] 56.1 [FiberContent] 14.2 [SugarContent] 22.2 [ProteinContent] 5.6 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a bowl and stir until combined. Roll into 6 balls and roll the balls in shredded coconut. Store in the fridge. covered, for up to 1 week. Yield 6 energy bites.
[Name] Baked Taco Chicken Fingers [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-26T17:46:00Z [Description] Make and share this Baked Taco Chicken Fingers 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/1802755037/BiBdjETHQgayrpbrpmN9_RX-McCormick_Baked-Taco-Chicken-Fingers-hires_s3x4.jpg" [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2"] [RecipeIngredientParts] ["cornmeal", "flour", "boneless skinless chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.6 [FatContent] 3.1 [SaturatedFatContent] 0.7 [CholesterolContent] 72.6 [SodiumContent] 490.4 [CarbohydrateContent] 6.9 [FiberContent] 1.2 [SugarContent] 0.9 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Line baking sheet with foil. Spray with no stick cooking spray. Mix Seasoning Mix, cornmeal and flour in shallow dish or plastic bag. Moisten chicken with water. Coat each chicken finger with seasoning mixture. Place chicken fingers, 1-inch apart, on prepared baking sheet. Spray chicken lightly with no stick cooking spray. Bake 15 minutes on until chicken is cooked through.
[Name] Hearty Chili Roni [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-07-26T17:54:00Z [Description] Make and share this Hearty Chili Roni 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/1802755037/T26zV1rS2OiPFr9GMgww_RX-McCormick_hearty-chili-roni_s4x3.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1", "1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["ground beef", "green bell pepper", "onion", "diced tomatoes", "tomato paste", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.4 [FatContent] 18.2 [SaturatedFatContent] 8.5 [CholesterolContent] 71.2 [SodiumContent] 215.0 [CarbohydrateContent] 25.3 [FiberContent] 2.3 [SugarContent] 4.1 [ProteinContent] 23.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook ground beef, bell pepper and onion in large skillet on medium-high heat 4 to 5 minutes or until beef is browned. Add Seasoning Mix; stir until well mixed. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Stir in macaroni. Reduce heat to medium; cover and cook 10 minutes or until pasta is tender. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.
[Name] Southwestern Chili Tortilla Bake [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-07-26T17:57:00Z [Description] Make and share this Southwestern Chili Tortilla Bake 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/1802755037/mChBtwyIT5q7MOWJSRAr_RX-McCormick_southwestern-chili-tortilla-bake_s4x3.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "6", "2"] [RecipeIngredientParts] ["lean ground beef", "diced tomatoes", "kidney beans", "whole kernel corn", "green chilies", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.3 [FatContent] 17.6 [SaturatedFatContent] 8.8 [CholesterolContent] 66.5 [SodiumContent] 621.3 [CarbohydrateContent] 29.1 [FiberContent] 5.0 [SugarContent] 4.5 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Brown meat in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomatoes, beans, corn and green chiles. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Cover bottom of greased 11x7-inch baking dish with 3 tortillas, overlapping as needed. Layer with 1/2 of the chili mixture and 1 cup of the cheese. Repeat tortilla, chili and cheese layers. Bake 30 minutes or until heated through.
[Name] Touchdown Chili [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-07-26T18:00:00Z [Description] Make and share this Touchdown Chili 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/1802755037/zqE07UfSbaVaaLgj9ITB_RX-McCormick_touchdown-chili_s4x3.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "onion", "kidney beans", "diced tomatoes", "tomato sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.7 [FatContent] 9.9 [SaturatedFatContent] 3.9 [CholesterolContent] 59.0 [SodiumContent] 556.6 [CarbohydrateContent] 21.0 [FiberContent] 6.7 [SugarContent] 7.0 [ProteinContent] 24.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook ground beef and onion in large skillet on medium-high heat 5 minutes, stirring occasionally. Drain fat. Stir in Seasoning Mix and remaining ingredients. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Serve with shredded cheese, sour cream and chopped onion, if desired.
[Name] 7-Layer Fiesta Dip [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-26T18:05:00Z [Description] Make and share this 7-Layer Fiesta Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/OU9k4q72T9Woc22Jqi8a_RX-McCormick_Seven-Layer-Fiesta-Dip_s4x3.jpg" [RecipeCategory] < 15 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sour cream", "chopped tomato", "green onion", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.2 [FatContent] 2.9 [SaturatedFatContent] 1.6 [CholesterolContent] 7.6 [SodiumContent] 112.5 [CarbohydrateContent] 1.9 [FiberContent] 0.6 [SugarContent] 0.5 [ProteinContent] 1.5 [RecipeServings] 64.0 [RecipeYield] nan [RecipeInstructions] Spread refried beans in shallow serving dish. Mix sour cream and Taco Seasoning Mix in small bowl until well blended. Spread over refried beans. Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve 7-layer dip with tortilla chips.
[Name] Texas Trash Dip [AuthorId] 1802755037 [AuthorName] McCormick Kitchens [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-07-26T18:08:00Z [Description] Stop the search! You've found the ultimate ooey, gooey, cheesy bean dip that's all the rage at game-day parties and social gatherings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802755037/l1wG0cZTbyn6H8G1OQeG_RX_McCormick-TX-Texas-Trash-Dip-hires_s4x3.jpg" [RecipeCategory] High In... [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "4"] [RecipeIngredientParts] ["cream cheese", "sour cream", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.8 [FatContent] 36.5 [SaturatedFatContent] 21.8 [CholesterolContent] 115.5 [SodiumContent] 1728.3 [CarbohydrateContent] 26.4 [FiberContent] 6.9 [SugarContent] 7.2 [ProteinContent] 22.9 [RecipeServings] nan [RecipeYield] 8 cups [RecipeInstructions] Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well. Spread bean mixture into 13x9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese. Bake 25 minutes or until cheese is melted. Serve with tortilla chips.
[Name] Monster Cookie Bars (No-Flour) [AuthorId] 375730 [AuthorName] MinnMomof2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-26T20:00:00Z [Description] Make and share this Monster Cookie Bars (No-Flour) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "3", "1", "4 1/2", "1", "10", "1"] [RecipeIngredientParts] ["brown sugar", "granulated sugar", "salted butter", "creamy peanut butter", "eggs", "vanilla extract", "oatmeal", "baking soda", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.4 [FatContent] 9.2 [SaturatedFatContent] 3.7 [CholesterolContent] 17.6 [SodiumContent] 90.8 [CarbohydrateContent] 21.7 [FiberContent] 1.6 [SugarContent] 15.1 [ProteinContent] 3.9 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350 degrees. Prepare a Jelly Roll (11 x 17] sheet by lining with parchment, silpat liner, or spray with cooking spray. Mix together brown sugar, granulated sugar, peanut butter and butter until pale and fluffy. Add eggs and vanilla extract. Blend. Add oats and baking soda. Mix. Add M & M's and Chocolate chips and stir with wooden spoon until combined. Bake for 17-20 minutes.
[Name] Butterscotch Peanut Bars [AuthorId] 375730 [AuthorName] MinnMomof2 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-07-26T20:00:00Z [Description] Make and share this Butterscotch Peanut Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "3/4", "1/2", "1/2", "1 1/2", "4", "1", "2", "16"] [RecipeIngredientParts] ["flour", "brown sugar", "salt", "butter", "butter", "white corn syrup", "water", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.4 [FatContent] 29.2 [SaturatedFatContent] 12.0 [CholesterolContent] 24.4 [SodiumContent] 196.6 [CarbohydrateContent] 54.1 [FiberContent] 2.9 [SugarContent] 29.4 [ProteinContent] 9.6 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. Mix Flour, brown Sugar, salt, and Crisco/butter. Pat into a greased 9 x 13 inch pan and bake for 10 minutes. cool. Mix butterscotch chips, butter, corn syrup, and water over medium heat, stirring constantly until melted. Pour nuts over cooled crust. Pour syrup over nuts. Bake 10 minutes and cool.
[Name] Buffalo Mozzarella Bruschetta With Shaved Fennel &amp; Courgette [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-26T20:01:00Z [Description] Make and share this Buffalo Mozzarella Bruschetta With Shaved Fennel &amp; Courgette 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/53/30/07/3Wa0XbrjTfC1olVkBZUC_Screen%20Shot%202017-09-20%20at%201.53.53%20PM.png" [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "1/2", "1/2", "1", "1/2", "1/2", NA, NA, "1", "125"] [RecipeIngredientParts] ["fennel bulb", "courgette", "mint", "orange", "lemon", "extra virgin olive oil", "garlic clove", "buffalo mozzarella"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.0 [FatContent] 28.6 [SaturatedFatContent] 16.5 [CholesterolContent] 98.9 [SodiumContent] 845.7 [CarbohydrateContent] 23.6 [FiberContent] 6.3 [SugarContent] 9.6 [ProteinContent] 30.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat a griddle pan until smoking hot. Toast the bread well on both sides so it has the griddle pan marks on it. While it is toasting. Using a speed peeler – thinly shave the fennel and courgette into a bowl. Pick off some small mint leaves, tear the big ones and add to the bowl. Pick off some of the fennel tops and add to the bowl. Add the thinly sliced orange and the juice of half a lemon. Add some extra virgin olive oil and season with salt and pepper. When the sourdough is ready put it on a plate. Rub with the cut side of a piece of garlic and drizzle over some olive oil. Tear the mozzarella in half and place on the bread. Pile the fennel and courgette salad on top, drizzle a little more extra virgin olive oil, sprinkle over a few more fennel tops and serve. Serve with a glass of chilled Mersault or White Burgundy.
[Name] Calamari Salad With Red Chicory &amp; Herby Lime Dressing [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-26T20:01:00Z [Description] Make and share this Calamari Salad With Red Chicory &amp; Herby Lime Dressing 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/53/30/08/qLlRhrwTQG6iQwUQoeKZ_Screen%20Shot%202017-09-20%20at%202.01.54%20PM.png" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, NA, "2", "1", "1", "4", "1/2", NA] [RecipeIngredientParts] ["extra virgin olive oil", "red chicory", "basil", "olive oil", "garlic clove", "lime"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 264.9 [FatContent] 27.2 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 6.1 [FiberContent] 0.8 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.", "Chop the squid into rings, but leave the tentacles whole.", "Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 – 3 minutes.", "Cut off the bottom (core] of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.", "Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately." ]
[Name] Gooey Chocolate Fudge Brownies [AuthorId] 228297 [AuthorName] oilpatchjo [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-07-26T20:01:00Z [Description] Make and share this Gooey Chocolate Fudge Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "2 1/4", "5", "1/2", "3/4", "1", "3/4", "1", "1/4", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 426.8 [FatContent] 27.9 [SaturatedFatContent] 16.9 [CholesterolContent] 138.5 [SodiumContent] 379.9 [CarbohydrateContent] 45.6 [FiberContent] 2.4 [SugarContent] 41.5 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] 1 Brownie Cake [RecipeInstructions] Pre heat oven to 350 F or 175 C. Line 9 x 13 pan with parchment paper length and width wise so that they are perpendicular to each other. Be sure to make the parchment paper to overhang so the brownie can be lifted out of the pan. Brush the parchment paper with butter. If a glass pan is used the brownie cake must come out of the pan immediately as to not overcook. Melt the butter and sugar in a heavy sauce pan on very very low heat. Let the mixture slightly cool and transfer to a large bowl. Add eggs gradually, mixing well. Add vanilla. Sift dry ingredients together and add to egg mixture, stirring gently and minimally. Add Chips and nuts (nuts are optional]. Pour into the prepared pan and bake approximately 35 minutes. Do Not Over Bake! Cool before cutting about 2 hours. Turn onto a surface and peel off parchment paper. The brownies can be ice with frosting, or just dust with powered sugar, or have them plain, enjoy!
[Name] Patacon Con Todo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT0S [TotalTime] PT1H15M [DatePublished] 2017-07-26T21:22:00Z [Description] Make and share this Patacon Con Todo recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Steak", "Pork", "Poultry", "Meat", "Colombian", "South American", "Deep Fried", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", NA, "1", "1", "2", "1", "1", NA, NA, NA, "1/2", "1/2", "2"] [RecipeIngredientParts] ["green plantain", "salt", "beer", "scallion", "chicken breasts", "sausage", "mayonnaise", "lettuce", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2033.8 [FatContent] 113.2 [SaturatedFatContent] 41.4 [CholesterolContent] 512.2 [SodiumContent] 2163.2 [CarbohydrateContent] 84.0 [FiberContent] 9.8 [SugarContent] 36.6 [ProteinContent] 169.1 [RecipeServings] nan [RecipeYield] 1 heaping plate [RecipeInstructions] ["For the fried plantains:", "Pour enough oil into a large deep skillet or heavy pot to reach a depth of 1 1/2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 375 degrees F. Fry the plantains in batches until lightly golden and still slightly soft, about 3 minutes. Transfer the plantains to a paper towel-lined plate or tray to drain using a slotted spoon. When they are cool enough to handle, place them between sheets of plastic wrap and press down firmly with the bottom of a heavy skillet to flatten. Slip the plantains into warm salted water in batches, and then fry again until crisp and brown, another 3 to 4 minutes. Drain again on paper towels.", "For the grill:", "Preheat the grill. Whisk together the beer and scallions. Grill the chicken, sausage and steak, brushing with the beer and scallion mixture, until cooked through. Throw 2 or 3 fried plantains on the grill for a little while to get a smoky flavor. Let the meats rest before chopping them all up separately.", "To assemble:", "Drizzle chimichurri sauce on the plate. Arrange the plantains in a layer, then pile on the chopped steak, chicken and sausage. Squeeze pink sauce and then garlic sauce over the top. Garnish with the lettuce and cheese. Finally, top with the chicharron." ]
[Name] Refrigerated Bread &amp; Butter Pickles [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT5H [TotalTime] PT5H30M [DatePublished] 2017-07-26T21:25:00Z [Description] Make and share this Refrigerated Bread &amp; Butter Pickles 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/53/30/11/XFat4snlSrSYp2Sr3A8Q_Bread%20%26%20Butter%20Refrigerator%20Pickles.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1/4", "1/2 - 3/4", "1 1/4", "1", "1/2", "1", "1", "3/4", "1", "1", "6", "6"] [RecipeIngredientParts] ["pickling cucumbers", "sweet onion", "pickling salt", "sugar", "distilled white vinegar", "apple cider vinegar", "ground turmeric", "mustard seeds", "celery seed", "crushed red pepper flakes", "cinnamon stick", "allspice berries", "whole cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.5 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 5678.0 [CarbohydrateContent] 40.0 [FiberContent] 4.2 [SugarContent] 28.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 5 Pints [RecipeInstructions] Carefully rinse the cucumbers, scrubbing away any dirt that may have stuck to the ribs. Slice off 1/8-inch from the ends and discard. Slice the cucumbers in 1/4-inch thick slices, place in a large bowl. Add the sliced onions and pickling salt. Stir in so that the salt is well distributed among the cucumber slices. Cover with a clean tea towel (thin towel, not terry cloth]. Cover with a couple of inches of ice. Put in the refrigerator and let chill for 4 hours. Discard ice. Rinse the cucumber and onion slices thoroughly, drain. Rinse and drain again. Sterilize jars & lids. In a 4 qt or 6 qt pot, place the vinegar, sugar, and all of the spices. Bring to a boil. First pack a jar to an inch from the rim with the vegetables. Then pour hot vinegar sugar syrup over the vegetables to a half inch from the rim. Wipe the rim clean with a paper towel. Place a sterilized lid on the jar. Secure with a metal screw band. Store in refrigerator - will keep for about a year. **If coriander seed cannot be found, can use 1 teaspoon of ground in its place**. ***I generally put 1/2 habanero pepper, diced finely in with each pint for a spicier pickle which we all prefer, however, I didn't include in the ingredients. I put them in the jar before adding vinegar solution, however, it can be added later if you find you want to try a spicy taste, just let the jar sit for a few days before trying to give the habanero a chance to share it's flavor.***.
[Name] Brunch Mac and Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H10M [PrepTime] PT0S [TotalTime] PT1H10M [DatePublished] 2017-07-26T21:46:00Z [Description] Make and share this Brunch Mac and 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/33186/lIm1P8hcSHi1yWAKBQQr_CCONE101H_60707_3009.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] ["Sauces", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "8", "4", NA, "1/4", "2 1/2", "1/4", "1/4", NA, "1/8", "1/8", "1/8", "1", NA, NA] [RecipeIngredientParts] ["butter", "flour", "bacon", "cheddar cheese", "fontina", "cheddar cheese", "fontina", "potato", "egg", "scallion", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 11397.1 [FatContent] 968.7 [SaturatedFatContent] 597.7 [CholesterolContent] 3032.9 [SodiumContent] 7068.9 [CarbohydrateContent] 521.8 [FiberContent] 16.8 [SugarContent] 104.3 [ProteinContent] 181.1 [RecipeServings] 1.0 [RecipeYield] 12 cups bechamel [RecipeInstructions] For the bechamel sauce: Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes. Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use. For the mac and cheese: Preheat the broiler. Fry the bacon in a small pan until crisp. Remove the pieces with a slotted spoon. Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size]. For the topping: Top the casserole with the Cheddar, fontina, fried potato and egg. Cook under the broiler until the topping looks golden brown. Garnish with scallions and freshly ground black pepper and serve.
[Name] White Chocolate and Stem Ginger Blondies [AuthorId] 1657644 [AuthorName] Jonathan_Creek [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-26T21:59:00Z [Description] Make and share this White Chocolate and Stem Ginger Blondies 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/1657644/33XBf8UMRvugkRNSYku1_IMG_2134.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Potluck", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["90", "1", "1", "1", "1/2", "1/4", "1", "4", "1/3", "1"] [RecipeIngredientParts] ["butter", "light muscovado sugar", "egg", "ground ginger", "baking powder", "bicarbonate of soda", "vanilla", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.0 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 32.5 [SodiumContent] 110.2 [CarbohydrateContent] 29.0 [FiberContent] 0.3 [SugarContent] 20.7 [ProteinContent] 2.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["1. Mix melted butter and sugar. Add egg and mix until combined.", "2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.", "3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.", "4. Add mixture to a greased, lined 9\" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.", "5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo." ]
[Name] Theo's Favourite Vegan Banana Bread [AuthorId] 1657644 [AuthorName] Jonathan_Creek [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-07-26T22:07:00Z [Description] Make and share this Theo's Favourite Vegan Banana 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/53/30/14/zpnLUKiR2aiPIEErXjjY_IMG_2129.JPG" [RecipeCategory] Dessert [Keywords] ["Lactose Free", "Egg Free", "Kid Friendly", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["225", "1", "1", "75", "25", "75", "1", "4", "75"] [RecipeIngredientParts] ["self-raising flour", "baking powder", "Ener-G Egg Substitute", "demerara sugar", "granulated sugar", "olive oil", "coconut oil", "apple cider vinegar", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.0 [FatContent] 10.1 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 323.6 [CarbohydrateContent] 42.4 [FiberContent] 2.3 [SugarContent] 19.9 [ProteinContent] 3.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] 1. Mix the dry ingredients. 2. Add the oil, vinegar and then bananas. You can add a little soya (or other] milk if it's too dry. Fold in the chocolate chips. 3. Pour into a greased loaf tin and bake for 45-50mins at 175°c or until a skewer comes out clean.
[Name] Beef Strip Loin With Creamy Blue Cheese Spinach [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-27T16:29:00Z [Description] The ultimate steak experience is enhanced with the perfect accompaniments. Pair a perfectly grilled strip loin with this tangy and creamy combination of spinach and blue cheese and allow the steak's texture and flavour to shine through. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/o8U3iwVQRmiqsn0eZBHh_90280H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["4", NA, "1", "1/4", "12", "1", "4"] [RecipeIngredientParts] ["russet potatoes", "yukon gold potato", "olive oil", "frozen spinach", "heavy cream", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1145.9 [FatContent] 85.5 [SaturatedFatContent] 37.6 [CholesterolContent] 318.3 [SodiumContent] 633.5 [CarbohydrateContent] 26.1 [FiberContent] 5.2 [SugarContent] 1.7 [ProteinContent] 67.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350°F. Season steaks with salt and pepper. In a pan over a medium-high heat, sear steaks for 3 to 5 min per side (or to your liking]. Thinly slice potatoes, dress with olive oil and season with salt. Place on a baking sheet and bake in the oven for about 15 minute. In a saucepan, combine spinach with heavy cream and season with salt and pepper. Warm over medium heat for 5 minutes. To plate, place creamy spinach with the potatoes beside it. Then layer the steak over both spinach and potatoes. Crumble blue cheese on top for the final touch, letting the heat melt the cheese slightly. Find more fresh recipes ideas online at walmart.ca/recipes.
[Name] Pan Seared Salmon Paired With a Grapefruit Summer Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-28T13:57:00Z [Description] Warmer weather calls for lighter meals rich in protein and complemented with refreshing seasonal salads. Try this dish the next time you're looking for dinnertime inspiration and enjoy al fresco on your patio or balcony. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/jc4FK85ISFiDgl0HfT9R_90278H.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "1/4", NA, "2", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["salmon fillet", "olive oil", "zucchini", "red onion", "carrots", "grainy mustard", "honey", "fennel bulb"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.5 [FatContent] 14.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 115.6 [CarbohydrateContent] 13.3 [FiberContent] 2.6 [SugarContent] 9.4 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Pre-heat oven to 350&deg;F Place in salmon in a baking dish seasoned with salt, pepper, and 1 tbsp of olive oil. Cook for 8 minutes, or until cooked through.'.", "Using a mandolin or sharp knife, shave zucchini, red onion and carrots into a medium mixing bowl and set aside.", "In a small mixing bowl, combine mustard, honey, and the remaining olive oil. Drizzle into the zucchini mix and toss.", "To serve, arrange the salad mixture on a platter and top with salmon.", "Find more fresh recipes ideas online at walmart.ca/recipes." ]
[Name] Asian Coleslaw [AuthorId] 182944 [AuthorName] Marc R. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-28T15:16:00Z [Description] Make and share this Asian Coleslaw 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/182944/nxrLYh7KQNeWqhRZnGBI_Asian%20Coleslaw.jpg" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "1/4", "4", "4", "1", "1/2", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["red onion", "roasted sunflower seeds", "sugar", "apple cider vinegar", "soy sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.6 [FatContent] 23.6 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 220.0 [CarbohydrateContent] 23.9 [FiberContent] 4.1 [SugarContent] 12.5 [ProteinContent] 6.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Break up the dry ramen noodles into small pieces. In a large bowl add the coleslaw mix. In a medium bowl, whisk together the oil, sugar, vinegar, soy sauce, garlic powder and the flavor packet from the ramen noodles. Add and combine onions, almonds and sunflower seeds. Pour sauce mix over coleslaw and combine thoroughly. Add ramen noodles and toss just before serving. Enjoy! :-].
[Name] Cocktail Meatballs [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-07-28T16:27:00Z [Description] Joanne Kurnick brought these to my cocktail party and they were amazing! So sweet and tangy. Love them! [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "14", "18", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "sweetened condensed milk", "ketchup", "brown sugar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.8 [FatContent] 12.0 [SaturatedFatContent] 5.1 [CholesterolContent] 53.0 [SodiumContent] 619.5 [CarbohydrateContent] 25.2 [FiberContent] 0.3 [SugarContent] 22.5 [ProteinContent] 14.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Combine beef, soup mix and condensed milk in a large bowl and form into about 3 dozen meatballs about 1 1/2 inch around. Place meatballs on baking sheet or broiling pan. Bake in oven at 350 degrees for 30 minutes. Remove, drain and place meatballs in slow cooker. Combine remaining ingredients in bowl and pour over meatballs. Cover and cook on low 3-4 hours.
[Name] Lisa's Salisbury Steak [AuthorId] 1508753 [AuthorName] Lisa B. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-07-28T19:20:00Z [Description] Make and share this Lisa's Salisbury Steak recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2/3", "2", "2", "2", "1", "2", "2", "1/2", "3", "4", "2", "2"] [RecipeIngredientParts] ["lean ground beef", "Pepperidge Farm stuffing", "eggs", "garlic cloves", "season salt", "fresh ground pepper", "Worcestershire sauce", "onion", "water", "condensed beef broth", "roasted garlic", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.1 [FatContent] 20.1 [SaturatedFatContent] 8.0 [CholesterolContent] 192.3 [SodiumContent] 181.7 [CarbohydrateContent] 5.2 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 39.6 [RecipeServings] 5.0 [RecipeYield] 5 [RecipeInstructions] Mix first 8 ingredients and 1/2 the onion. Form into patties and cook 5 minutes each side. remove meat from pan. mix the rest of the onion and roasted garlic with flour. Add water and broth and mix till well combined and bring to boil. Add meat and simmer for 20 minutes covered flipping meat occassionally. Serve over Egg Noodles.
[Name] Southwest Ranch Pasta Salad [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-28T19:20:00Z [Description] I came up with this from what I had in my pantry. I used half a box of shells and half rotini. Could add olives, cheese, corn or whatever you have in a pinch. I also had a jar of ranch seasoning which I just mixed with milk and mayo. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1", "3", "1", "1"] [RecipeIngredientParts] ["shell pasta", "red onion", "tomatoes", "bacon bits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.2 [FatContent] 22.9 [SaturatedFatContent] 3.8 [CholesterolContent] 16.0 [SodiumContent] 550.3 [CarbohydrateContent] 62.6 [FiberContent] 3.7 [SugarContent] 4.5 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil pasta until al dente, rinse under cold water and drain well. Add remaining ingredients and stir to combine. Refrigerate for 30 min to soften bacon bits. Enjoy!
[Name] Zucchini Bread [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-07-28T19:21:00Z [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/2001645138/Z8BwC7dXRgmuWQgzqkDD_Zucchini%20Bread.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1/4", "1", "1", "2", "1", "6", "1 1/2", "1 1/2", "1", "1", "1/2", "2", "1 1/2"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking soda", "baking powder", "ground cinnamon", "ground nutmeg", "ground cloves", "salt", "unsweetened applesauce", "brown sugar", "zucchini", "carrot", "raisins", "vanilla extract", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.2 [FatContent] 8.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 281.9 [CarbohydrateContent] 46.6 [FiberContent] 3.7 [SugarContent] 27.8 [ProteinContent] 5.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] The oven must be in high degree. Grease the loaf pan with non-stick oil spray. Sieve all these ingredients together: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon. After mixing all these add nutmeg, cloves, and salt in a bowl until well mixed. Beat egg whites with a mixer to make them frothy. Take the applesauce add brown sugar, zucchini, carrots, vanilla and mix well. Mix in the raisins and pecans. Add the flour mixture and continue mixing. Fill the batter into the pan where it is going to be baked. Bake for about 1 hour 20 minutes. It is considered to be ready when becomes light brown. Then remove from oven and let cool about 10 minutes before serving.
[Name] Orange &amp; Raspberry Victoria Sponge [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-07-28T19:22:00Z [Description] Make and share this Orange &amp; Raspberry Victoria Sponge 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/53/30/22/cZgT91p3TYit8u3bSq1J_Screen%20Shot%202017-09-20%20at%202.10.35%20PM.png", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/22/RD8hYgPnT2e8rGrfxIWk_Screen%20Shot%202017-09-20%20at%202.10.37%20PM.png"] [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["225", "225", "4", "225", NA, NA, NA, "250", NA, "1", "250", "250", "1/2", NA] [RecipeIngredientParts] ["butter", "eggs", "self raising flour", "orange", "butter", "raspberries", "butter", "icing sugar", "orange, juice of", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 842.0 [FatContent] 50.8 [SaturatedFatContent] 31.2 [CholesterolContent] 219.9 [SodiumContent] 458.9 [CarbohydrateContent] 92.2 [FiberContent] 3.0 [SugarContent] 62.3 [ProteinContent] 7.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Start with the cake. Turn the oven on to 180C/356&deg;F Grease two 2 x 8in Victoria sandwich tins; line the bottom of both tins with grease proof paper and then lightly flour them.", "Using a mixer, cream the butter and sugar.", "Mix the eggs together in a separate bowl then pour them into your mixer.", "Sieve in the flour.", "Add the orange zest.", "Split the mixture evenly between the two cake tins and then bake in the oven for around 25- 30 minutes until they are golden brown and feel slightly springy on top.", "While they are baking make your jam and icing. For the jam put the raspberries, orange juice and heaped tablespoon of golden caster sugar into a small pan. Heat gently and allow to slowly break down and reduce into a jammy consistency, then leave to cool.", "For the icing, mix the softened butter with the sieved icing sugar, juice of ½ an orange and the zest of a whole orange.", "When the cakes are cool – spread some icing on to the top of one sponge, then some jam, then sandwich them together and spread the remaining buttercream over the top. Zest over a little more orange to serve." ]