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[Name] Wild Rice Risotto Terrine [AuthorId] 2001624047 [AuthorName] Sophie Dahl [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2017-07-28T19:22:00Z [Description] Make and share this Wild Rice Risotto Terrine 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/53/30/23/1Um7oPnDQjmYJnT713U6_Screen%20Shot%202017-09-20%20at%203.10.47%20PM.png" [RecipeCategory] Rice [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, NA, NA, "1", "2", "2", "2", "2", "2", NA, NA, NA, NA, NA, "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["rice", "wild rice", "olive oil", "butter", "shallots", "garlic cloves", "leeks", "courgettes", "carrots", "brown rice", "white wine", "parmesan cheese", "parsley", "extra virgin olive oil", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 46.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 27.2 [CarbohydrateContent] 10.3 [FiberContent] 1.9 [SugarContent] 4.0 [ProteinContent] 1.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook the red rice for about 30 minutes and the wild rice for about 40 minutes (double the water to dry measurement].", "In a big pan, heat some olive oil and the knob of butter and gently sweat the shallots, garlic and leeks for a few minutes.", "Add the courgette, carrot and mushrooms and cook for another few minutes.", "Add the remaining rice and stir, making sure it is coated with the oil and butter (add a little extra if necessary].", "Pour in the white wine and when it has been absorbed start adding a little of the warm stock and stir until it has been absorbed by the rice.", "Keep stirring and add the stock until the rice is cooked and all the stock has been absorbed – about 30 minutes.", "Add the red and wild rice and with it another spoonful of oil.", "Add the parmesan and stir through.", "Add the chopped parsley and coriander and stir through.", "Spoon the mixture into a greased terrine and allow to cool.", "Mix the dressing ingredients together.", "Turn out onto a serving plate, top with the remaining mushrooms and a handful of small freshly picked basil leaves and drizzle with the dressing." ]
[Name] Chili Powder [AuthorId] 961362 [AuthorName] 1820farm [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-07-28T19:22:00Z [Description] Make and share this Chili Powder recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1 1/2", "1 1/2", "3/4", "1/2"] [RecipeIngredientParts] ["paprika", "oregano", "cumin", "garlic powder", "onion powder", "cayenne"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.1 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.8 [CarbohydrateContent] 3.6 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] 1/4 cup [RecipeInstructions] Mix all ingredients together until thoroughly blended. Store in an airtight container, out of direct sunlight.
[Name] Black Forest Cupcake [AuthorId] 2001646291 [AuthorName] Maila F. [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-07-28T19:23:00Z [Description] Make and share this Black Forest Cupcake 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/2001646291/JIYPSHSbSquESM30xzoy_IMG_20161025_112513.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2 1/8", "2", "3/4", "1 1/2", "3/4", "3/4", "3", "1", "1/2", "1", "2", "1", "1/4", "1", "3", "1/3", "1", "1", "2"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking powder", "baking soda", "salt", "eggs", "milk", "vanilla extract", "cherries", "white sugar", "cornstarch", "vanilla extract", "heavy whipping cream", "confectioners' sugar", "white chocolate baking bar", "chocolate bar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.4 [FatContent] 34.2 [SaturatedFatContent] 16.2 [CholesterolContent] 130.9 [SodiumContent] 323.1 [CarbohydrateContent] 94.6 [FiberContent] 4.4 [SugarContent] 66.0 [ProteinContent] 7.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and flour cupcake pans; cover bottoms with waxed paper. n a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. and remove to racks to cool completely. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form. pipe arounid top of cupcake. garnish with your choice of design from the chocolate bars. drizzle with berry syrup. serve.
[Name] Refrigerator Pickles [AuthorId] 919949 [AuthorName] autoguy9171 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-07-28T19:23:00Z [Description] Absolute best and easiest refrigerator pickles ever. My wife got this recipe from a friend years ago and we make them every year for ourselves, friends and family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/919949/URq1RP1KRsq7tfOhFXwS_IMG_4290.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "4", "3", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["pickling cucumber", "onions", "cider vinegar", "sugar", "pickling salt", "dry mustard", "celery seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2789.6 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 56666.0 [CarbohydrateContent] 678.8 [FiberContent] 12.1 [SugarContent] 634.2 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 1 gallon [RecipeInstructions] ["Thinly slice cucumbers until you have about a gallon. Set aside.", "Thinly slice onions and set aside.", "Combine remaining ingredients in a large bowl and stir until sugar and salt is nearly dissolved.", "Add cucumbers and onions. When adding onion, separate into rings a bit. Stir until well mixed.", "Place into a gallon container and refrigerate.", "Can be eaten immediately and keeps a long time (they won't last long though].", "HINTS: A mandolin is a great tool if you plan to make lots. It speeds the process greatly." ]
[Name] Bryan's Garlic Dill Pickles [AuthorId] 2001646882 [AuthorName] Bryan [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-07-28T19:23:00Z [Description] Make and share this Bryan's Garlic Dill Pickles recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 1/2", "3", "1/2", "1", "2", "1", "1/2", "1/2", "1", "3 -4"] [RecipeIngredientParts] ["water", "vinegar", "dill", "crushed red pepper flakes", "salt", "garlic", "mustard seeds", "rosemary", "basil", "onion", "cucumbers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.5 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 586.7 [CarbohydrateContent] 4.3 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 0.8 [RecipeServings] 12.0 [RecipeYield] 8 Cups [RecipeInstructions] Use the first 5 ingredients in the brine. Mix and boil for a minimum of 15 minutes. Let set for awhile! Add the other ingredients to a large mason jar. Thinly slice the veggies and add to the jar. Strain and pour the brine over the jar and let cool. Once room temperature, put in the fridge. Wait 24 hours and enjoy.
[Name] Clams With Pancetta, Onion and Basil [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-07-28T21:51:00Z [Description] This delicious recipe appeared in a recent edition of The Bangor Daily News; it could also be made using mussles. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "2", "1/2", "1/4"] [RecipeIngredientParts] ["pancetta", "red onion", "clams", "white wine", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.9 [FatContent] 2.2 [SaturatedFatContent] 0.4 [CholesterolContent] 68.1 [SodiumContent] 1366.5 [CarbohydrateContent] 10.6 [FiberContent] 0.3 [SugarContent] 1.0 [ProteinContent] 33.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat pancetta in a large sauté pan over medium heat until just beginning to brown. Add the onions and cook until softened. Add the clams and the wine. Cover, and cook for 5-8 minutes, until the clams are opened. Remove clams to a serving dish. Boil the liquid in the pan for an additional minute before pouring over the clams. Scatter the basil on top. Enjoy.
[Name] Garlic Lime Catfish [AuthorId] 268501 [AuthorName] OliveLover [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-07-29T21:25:00Z [Description] I found this recipe many years ago, although it was based on boneless, skinless chicken breasts. However, we're fish lovers and the catfish seemed a natural replacement for the chicken. We like to serve this with some sort of beans -- black or white. The sauce has a little bit of piquancy, and something mild, like beans, balances the flavors. Depending how much you cook down the sauce, there is enough for up to two more fillets. [Images] character(0) [RecipeCategory] Catfish [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1", "1", "2", "3", "2", "1/2", "2", "4", "2"] [RecipeIngredientParts] ["kosher salt", "black pepper", "cayenne pepper", "paprika", "garlic powder", "onion powder", "dried thyme", "catfish fillets", "flour", "olive oil", "vegetable broth", "butter", "lime juice", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.6 [FatContent] 34.8 [SaturatedFatContent] 11.3 [CholesterolContent] 118.0 [SodiumContent] 1424.2 [CarbohydrateContent] 16.0 [FiberContent] 1.5 [SugarContent] 0.8 [ProteinContent] 26.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Mix first 7 ingredients in a small bowl. (I mix 4 times the amount and keep it in a shaker bottle]. Sprinkle liberally on fillets. Take a piece of waxed paper or plastic wrap and press the seasoning into both sides of the fish.", "Dredge the fish in the flour, shaking off excess flour.", "Heat oil in large nonstick skillet on medium high heat. Wait until oil shimmers in the pan, then place the catfish into the oil. You should hear the sound of frying. Set a timer 4 minutes.", "After 4 minutes, flip the fillets, possibly using 2 spatulas, and cook for another 2 minutes.", "Take the fillets out putting them on a plate. Set aside.", "Add the crushed garlic and vegetable stock to the skillet. Scrape up any brown bits. Add the butter in small pieces, stirring until each piece has melted, before adding the next. Add the lime juice and continue to cook down until the sauce reduces and thickens to your likeness. Remove the garlic (or not].", "Return the fish, and any accumulated juices back to the pan. Do not cover the top of the fish with sauce. When fish flakes easily, remove from pan and serve." ]
[Name] Muffuletta Salad Spread [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-07-29T22:28:00Z [Description] Make and share this Muffuletta Salad Spread recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "6", "1/4", "1", "1/8", "1", "1 1/2", "1 1/2", "3/4", "1/3", "1/3"] [RecipeIngredientParts] ["ripe olives", "celery", "garlic cloves", "red onion", "capers", "dried basil", "dried oregano", "dried parsley", "extra virgin olive oil", "white wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.3 [FatContent] 19.9 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 249.4 [CarbohydrateContent] 4.6 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Position knife blade in food processor bowl. Load bowl with all ingredients. Pulse processor for about 20 seconds until mix is finely chopped. Cover and chill mix for at least 1 hour.
[Name] Pretzel M&M Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-07-31T01:43:00Z [Description] I skipped the chocolate chips and used pretzel M&M's instead. Yum. Recipe courtesy of Two Peas and Their Pod. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/2", "3/4", "3/4", "1/4", "1", "1", "1/2", "2", "1", "1", "1 1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking soda", "baking powder", "unsalted butter", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.0 [FatContent] 10.4 [SaturatedFatContent] 6.4 [CholesterolContent] 30.1 [SodiumContent] 107.5 [CarbohydrateContent] 29.6 [FiberContent] 0.9 [SugarContent] 20.2 [ProteinContent] 2.2 [RecipeServings] 30.0 [RecipeYield] 30 cookies [RecipeInstructions] Preheat oven to 375. Line 2 baking sheets with parchment paper or Silpats. Set aside. (I skipped this step and found I didn't need any parchment paper or SIlpats and the cookies turned out fine]. Whisk flour, salt, baking soda, and baking powder in a medium bowl and set aside. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth or about 2 minutes. Add egg and vanilla and beat until smooth. On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's. Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10 to 12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.
[Name] Pusheenicorn Cake Pops [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2017-07-31T17:20:00Z [Description] Make and share this Pusheenicorn Cake Pops recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/32/bjS7daY7Q46U2yT5rFUt_F446788B-C1EF-4AD3-9874-8DCE842AC9D5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/32/WN6i1mmxQqa8e2lYt5oI_06FD1845-7456-4E0A-89A3-41B92DDA5930.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/32/Rn2Zmvy9S0CTYjR0RWqP_6DB12280-EBB9-4376-AEA5-A26D5F2C0839.jpg" ] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", NA, "1", "2", NA, NA, NA] [RecipeIngredientParts] "marzipan" [AggregatedRating] nan [ReviewCount] nan [Calories] 162.3 [FatContent] 4.2 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 252.9 [CarbohydrateContent] 29.7 [FiberContent] 0.3 [SugarContent] 20.8 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven according to the cake mix directions. Make the cake mix as per directions, and then split into 6 bowls - approximately 3/4 cup batter per bowl. Tint to a pastel of every shade except for black. Pour into a muffin tin prepared with cupcake liners and then bake as per package instructions. Allow to cool completely. Once cooled, crumble the cupcakes. To each bowl, add 1-2 tablespoons of frosting, until it holds a shape though does not feel wet. Take a teaspoon of each color and squish into an oval, combine in a ROY G BIV gradient and shape into an oval. The top color to form ears. Place on a plate and chill in freezer for 15-20 minutes while you prepare candy. Use marzipan to shape the horn, mane, tale, and cloud. Set aside. Use a popsicle stick to press hole through cloud so as to slide under the cake pops. Melt the candy melts in a double boiler. Add the black color, a little at a time, until the grey color of pusheen. Thin, 1 tablespoon of vegetable oil at a time. It should be thin but not runny. Dip popsicle sticks into melts, then into the pusheens. Allow to set, and then dip into melts. Gently tap off excess and then carefully press the horn, mane, tail, and cloud onto body, adhering with a small amount of candy melt if necessary. Let the candy set completely before painting. Loosen the food dyes with a bit of water in small bowls. Paint color onto the mane and tail. Pipe the face on using tinted royal icing.
[Name] Mediterranean Style Grilled Rib Steak [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-31T17:21:00Z [Description] This fresh take on a classic steak features a flavourful combination of garbanzo beans, tomato, onion, balsamic vinegar and basil. It's easy to prepare and even easier to enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/qaVbhRUMSHulECOJRa5X_90279H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "4", "1", "3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["garbanzo beans", "red onion", "tomatoes", "olive oil", "fresh basil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 446.6 [FatContent] 16.4 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 727.2 [CarbohydrateContent] 63.1 [FiberContent] 12.1 [SugarContent] 6.0 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat grill on high. Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking]. Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar. Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop. Garnish with fresh basil. Find more fresh recipes ideas online at walmart.ca/recipes.
[Name] Pusheen Sugar Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2017-07-31T17:25:00Z [Description] Make and share this Pusheen Sugar Cookies 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/53/30/34/rI75eSgTxyuDZYQHZ28u_4D6F5ED6-107A-4339-A9C2-EFA4710928BE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/34/NNeIXYiKQvmU9eUJky2M_8EC1B255-4ED0-4AB3-ACF1-B631FD5C3396.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1/2", "3 1/4", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "all-purpose flour", "baking soda", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.4 [FatContent] 16.5 [SaturatedFatContent] 10.0 [CholesterolContent] 71.7 [SodiumContent] 312.2 [CarbohydrateContent] 42.7 [FiberContent] 0.9 [SugarContent] 16.8 [ProteinContent] 4.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended. Cover bowl with plastic wrap and chill for 2 hours. Set oven to 400°F. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only]. On a very lightly floured surface roll out the dough into about 1/4-inch thickness. Cut into desired shapes using cookie cutters. Place cookies 2-inches apart on cookie sheet. Bake 4-6 minutes. Remove cookies to wire racks to cool completely before icing. Use the Royal Icing to decorate, for Pusheen like features start with three stripes between the ears, mouth, nose, eyes and two whiskers on each side. Add tails and other attributes of your choice! Allow to set on waxed paper.
[Name] Pusheen Macarons [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-07-31T17:31:00Z [Description] Make and share this Pusheen Macarons 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/53/30/35/Zq1gfI7nRBW80f81AapE_96FEC785-855F-47A3-B30B-F6CEE0E694AA.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/35/BkwMcD9jREm0LUWUjnLe_837ECC1B-684E-4D84-84D4-58FA027DA80D.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1/4", "1", "1 1/2", "1", NA, NA] [RecipeIngredientParts] ["granulated sugar", "confectioners' sugar", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 39.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 9.6 [FiberContent] 0.0 [SugarContent] 9.4 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 24 macarons [RecipeInstructions] Combine the confectioners sugar and almond flour in a fine mesh sieve and sift together into a bowl. Set aside. Beat the egg whites at medium speed until foamy, and then add the sugar. Continue to whip at medium speed until stiff and glossy. Take 1/3rd of the egg whites and add to the sugar-almond mixture, until it is all moistened, and then fold in the remaining egg whites. The mixture will loosen and deflate. Fold until it is a sticky batter, like a boxed cake mix. Separate into four bowls. Tint each one with a different color and stir inches Transfer to piping bags. Cut 1/4 inch opening into pastry tip, and then pipe mounds the size of a quarter, at least two inches apart. Pipe the entire sheet pan in desired colors before moving to next step. Rap the pan to release any bubbles. Pipe small dollops to create pusheen’s ears onto each macaron. Go back over each with a toothpick, and refine the shape. Allow the macarons to dry for a minimum of 30 minutes, until they have a dull outside shell. If it is humid, it may take longer. Bake the macarons, one sheet at a time, in the center of the oven for 12 minutes. Rotate halfway through cooktime. Remove and allow to cool before removing. To decorate, combine confectioners sugar and water. Tint royal icing in desired colors and pipe onto macarons. Decorate pusheen designs onto half of the macarons. Assemble the macarons by piping 1 teaspoon buttercream onto flat side of the undecorated macarons. Sandwich together with decorated faces. TIP: Dry near a fan or air conditioner to speed process.
[Name] Chicken With Rosemary and Garlic [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-07-31T20:24:00Z [Description] Make and share this Chicken With Rosemary and Garlic recipe from Food.com. [Images] character(0) [RecipeCategory] Whole Chicken [Keywords] ["Chicken", "Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, "3", "2", "1"] [RecipeIngredientParts] ["whole chickens", "salt", "fresh ground pepper", "garlic cloves", "rosemary sprigs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 666.7 [FatContent] 49.8 [SaturatedFatContent] 13.7 [CholesterolContent] 213.9 [SodiumContent] 199.8 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 50.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the neck and giblets from the chicken cavity and reserve them for another use. Trim away any excess fat. Sprinkle the chicken inside and out with salt and pepper to taste. Put the garlic and rosemary inside the cavity and place the chicken in the slow cooker. Rub it all over with the oil. Cover and cook on low for 5 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165 degrees on an instant-read thermometer. Remove the chicken from the slow cooker and cut into serving pieces. Skim the fat from the pan juices and discard. Drizzle the pan juices over the chicken. Serve hot.
[Name] Crock Pot Cheeseburger Sandwiches [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-07-31T20:31:00Z [Description] Make and share this Crock Pot Cheeseburger Sandwiches recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Weeknight", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/4", "1/2", "8", "2", "1", "8", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["lean ground beef", "garlic cloves", "salt", "pepper", "Velveeta cheese", "milk", "onion", "mustard", "ketchup", "mayonnaise", "pickle", "tomatoes", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.5 [FatContent] 14.8 [SaturatedFatContent] 7.6 [CholesterolContent] 78.2 [SodiumContent] 551.2 [CarbohydrateContent] 4.7 [FiberContent] 0.3 [SugarContent] 2.9 [ProteinContent] 21.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown beef in a skillet with garlic and seasonings. Drain and mix with Velveeta, milk and onion in slow cooker. Cover and cook on low for 5-6 hours. Toast buns; spoon meat mixture on bottom bun, add garnishes and top off with top bun.
[Name] Maple Mustard Salmon With Pickled Peaches [AuthorId] 561951 [AuthorName] Thursdaynight cook [CookTime] PT8M [PrepTime] PT50M [TotalTime] PT58M [DatePublished] 2017-07-31T20:51:00Z [Description] Make and share this Maple Mustard Salmon With Pickled Peaches recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "3", "2", "1 1/2", "1/4", "2", "2", "2", "2", "2", "4", "1", "2"] [RecipeIngredientParts] ["mustard seeds", "cider vinegar", "brown sugar", "lime zest", "kosher salt", "lime juice", "maple syrup", "grainy mustard", "Dijon mustard", "soy sauce", "fresh ginger", "salmon fillets", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.4 [FatContent] 21.5 [SaturatedFatContent] 3.6 [CholesterolContent] 146.3 [SodiumContent] 1397.9 [CarbohydrateContent] 25.7 [FiberContent] 1.5 [SugarContent] 22.1 [ProteinContent] 66.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small , dry saucepan, toast coriander and mustard seeds over medium heat until fragrant (about 1 minute].", "Stir in vinegar, brown sugar, lime zest and salt.", "Bring to boil.", "Cook, stirring , until the sugar and salt are dissolved (about 2 minutes].", "Remove from heat.", "Stir in the juices.", "Let stand at room temperature until cololed (about 45 minutes].", "Strain through a fine mesh sieve into a large bowl; discard the solids.", "Add peaches, tossing to coat and marinate them for 20 minutes.", "Drain, reserving the brine for another use.", "Return the peaches to the bowl and stir in 2 tablespoons of extra virgin olive oil.", "Meanwhile in a shallow dish whisk together honey , mustards, soy sauce and ginger.", "Add the fish, turning it to coat both sides.", "Place the fish, skin side down, on a greased grill over medium-high heat.", "Close the lid and grill until the fish flakes easily when tested. (about 8 minutes].", "Transfer the fish to a serving platter, spoon peaches over the top and serve." ]
[Name] Egg Roll Stir Fry With Crispy Wonton Strips [AuthorId] 2875939 [AuthorName] Neo_Soul_Cook1111 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-31T20:52:00Z [Description] A quick and easy way to enjoy egg rolls without all the rolling or deep frying. I like to serve this drizzle with sweet Thai chili sauce. Use an air fryer for extra quick wonton chips. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2875939/p65DAL8BRaWZHvEglNdN_20170724_175803.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Onions", "Vegetable", "Asian", "Healthy", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6 -7", "2 -3", "1", "3 -4", "4", "1", "1", "4", "1/2", "1", "12", "2"] [RecipeIngredientParts] ["green cabbage", "carrots", "onion", "celery ribs", "garlic cloves", "fresh ginger", "soy sauce", "white pepper", "medium shrimp", "wonton wrappers", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.9 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 145.4 [SodiumContent] 1853.6 [CarbohydrateContent] 31.4 [FiberContent] 5.5 [SugarContent] 7.5 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil. Add the cabbage and carrots; cook about 2 minutes then transfer to a bowl of ice water. Remove the mixture from the water and drain thoroughly. Cook the shrimp in a large skillet/ wok and set aside. Heat the sesame oil over medium heat and add the onion and celery. Cook until the veggies have softened. Stir in the garlic and ginger; cook 1 minute or until fragment. Add in the cabbage mixture and stir to combine. Stir in the soy sauce and white pepper. Continue cooking 6 to 7 minutes or until the desired tenderness is achieved. Remove from heat and stir in the shrimp. Remove the wonton wrappers from the package and cut in half. Place the wonton strips on a baking sheet. Lightly coat both sides with cooking spray. Bake until crispy. Plate up the stir fry and top with the wonton strips and green onion tops. Drizzle on sweet chili sauce or sweet and sour sauce. Serve immediately.
[Name] BASIC WHITE BREAD 1 1/2 LB LOAF [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] PT35M [PrepTime] PT2H30M [TotalTime] PT3H5M [DatePublished] 2017-07-31T20:52:00Z [Description] Great small loaf of light airy white bread. Great for sandwiches, toast, etc. Let your bread machine do the hard work but bake in a bread pan in your oven for a better looking loaf. I use a 4 1/2" x 8 1/2" pan because I like it to rise high above the pan but you can use a 5" x 9" pan if you prefer a loaf that isn't as tall. For a great bun recipe try my "Hamburger Buns, Hotdog Buns, or Dinner Rolls" http://www.food.com/recipe/hamburger-buns-hotdog-buns-or-dinner-rolls-532275 recipe also on this site. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/40/L1i5jg6SpGH6r0g08XX6_1_5_loaf.png" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "3", "1", "3"] [RecipeIngredientParts] ["warm water", "white sugar", "bread machine yeast", "white bread flour", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2271.9 [FatContent] 93.2 [SaturatedFatContent] 29.6 [CholesterolContent] 91.6 [SodiumContent] 2648.1 [CarbohydrateContent] 314.3 [FiberContent] 12.0 [SugarContent] 26.2 [ProteinContent] 42.0 [RecipeServings] nan [RecipeYield] 1 1 1/2 lb loaf [RecipeInstructions] ["1. Place the water into the bread machine pan.", "2. Add sugar and oil to water and stir to dissolve sugar. Add yeast to the water and stir to dissolve.", "3. Allow the yeast to foam for 10 minutes.", "4. Mix together flour and salt and add to bread machine pan.", "5. Select the dough cycle and press start and allow to complete full cycle including first rise.", "6. Always check your dough mid way through the kneading cycle and adjust with either water or flour for proper consistency. The dough will sometimes have to be adjusted due to humidity, temperature, and variations in flour.", "7. Spray an 8 ½” x 4 ½” bread pan with cooking spray.", "When dough cycle is complete transfer dough to lightly floured surface and gently deflate.", "Knead 6 or 8 times, turning 90 degrees each time.", "Shape the dough into an 8\" log.", "Place the log in a lightly greased 8 1/2\" x 4 1/2\" loaf pan, cover the pan loosely with parchment paper or lightly greased plastic wrap, and allow the bread to rise for 45 to 60 minutes or until ripe. Dough is ready to bake when your index finger pressed into the dough up to first joint leaves a mark that rebounds slowly. It will rise pretty high using a 4 1/2\" x 8 1/2\" pan. Towards the end of the rise, preheat your oven to 350°F.", "Brush with half the melted butter. Bake the bread for 30 to 35 minutes, until it's light golden brown. Test it for doneness by removing it from the pan and thumping it on the bottom (it should sound hollow], or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf].", "Remove the bread from the oven. Brush with remaining melted butter. Remove from pan and cool it on a rack before slicing. Store the bread in a plastic bag at room temperature for several days; freeze for longer storage." ]
[Name] HAMBURGER PATTIES WITH ASIAN FISH SAUCE AND SAMBAL OELEK [AuthorId] 1784145 [AuthorName] rdtripp [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-07-31T20:52:00Z [Description] Hamburger patties seasoned with Asian Fish Sauce and Sambal Oelek for major umami. The mayonnaise acts as a binder, distributes the seasonings, and keeps the meat moist, but you don't taste it. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "4", "4", "4", "1", NA] [RecipeIngredientParts] ["fish sauce", "mayonnaise", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.2 [FatContent] 30.3 [SaturatedFatContent] 11.6 [CholesterolContent] 107.5 [SodiumContent] 728.9 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 26.4 [RecipeServings] nan [RecipeYield] 1 lb [RecipeInstructions] IN LARGE MIXING BOWL THOROUGHLY MIX TOGETHER ALL INGREDIENTS EXCEPT MEAT. ADD MEAT AND AND MIX WITH HANDS, KNEADING AND TURNING LIKE BREAD DOUGH UNTIL THE SEASONING MIX IS THOROUGHLY DISTRIBUTED. DO NOT OVERMIX MEAT OR IT WILL EMULSIFY. COVER AND CHILL FOR AT LEAST AN HOUR OR EVEN BETTER OVERNIGHT TO ALLOW THE SEASONINGS TO BLEND AND THE MEAT TO FIRM UP. MAKE INTO DESIRED SIZE PATTIES AND DUST WITH YOUR FAVORITE CREOLE OR CAJUN SEASONING. 5. GRILL OVER DIRECT HEAT OR COOK IN HOT CAST IRON SKILLET WITH OLIVE OIL OR BUTTER UNTIL DONE. COOKING TIME WILL VARY DEPENDING UPON SIZE OF PATTY, HEAT, ETC. TURN OFTEN WHILE COOKING. THE GOAL IS TO SEAR THE MEAT WELL BUT TURN OFTEN ENOUGH SO YOU DON'T BURN IT. SERVING SUGGESTION: TRY MY \"Hamburger Buns, Hotdog Buns, or Dinner Rolls\" recipe also on this site.
[Name] Tacos Al Pastor [AuthorId] 2000824785 [AuthorName] Joe B. [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2017-07-31T20:53:00Z [Description] This taco recipe has changed my life for good. I used to be friendless and depressed but every time I make it, 10 new friends show up at my door and my sense of power and self worth transforms me into the perfect blend of Mother Theresa and Superman. I've also gained 15 pounds. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "2", "3", "2", "1", "1", "1", "1", "3/4", "1", "20", "1", "3", "1", "2", "2"] [RecipeIngredientParts] ["bacon", "chili powder", "cumin", "oregano", "salt", "pepper", "vinegar", "flour", "corn tortillas", "onion", "mangoes", "cilantro", "limes", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 923.9 [FatContent] 73.3 [SaturatedFatContent] 26.2 [CholesterolContent] 197.7 [SodiumContent] 1541.7 [CarbohydrateContent] 18.4 [FiberContent] 2.6 [SugarContent] 12.3 [ProteinContent] 46.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Combine achiote paste, chili powder, cumin, oregano, salt, pepper, vinegar, and majo juice into a bowl or bag. If you don't have achiote paste, combine 1.5T paprika, 1T vinegar, 3/4t oregano, 1 minced garlic, 1/4t cumin. Mix and replace achiote paste above. Cut pork shoulder into 1 inch slices. Combine bacon, pork and marinade above to a bowl or bag and let it rest in the fridge for at least 2 hours, or overnight. With a pan underneath, skewer the 2 largest pork steak with two different bamboo skewers and then lay 2 pieces of bacon over top of each. There will be a fair amount of bacon over each side of the steak. It's important to make sure you skewer in the center as this is your base. Add the next largest pork steak and wrap the excess bacon from the previous layer on top. Lay 2 more pieces of bacon perpendicular to the last layer, skewer a pork steak, wrap and repeat until all the pork is skewered. Excess bacon? Wrap around of the outside of each. If unstable, support with additional bamboo skewers. You should have 2 equally sized pork footballs of love wrapped and layered with bacon. Cook at 350F until internal temperature is 155F Occasionally baste with marinade. While the pork is cooking (it will start smelling amazing very quickly], dice onion, chop cilantro, cut mangos into 1/2 inch cubes, shred cheese. Remove from the oven and let cool slightly. Shave pork off spit. Add pork, mango, cheese, sour cream, salsa verde, cheese to a warm tortilla and top with cilatro and a squeeze of fresh lime. Serve and wait for the complements to come inches.
[Name] Hot Dog (Weiner) Sauce [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-07-31T20:53:00Z [Description] Beef sauce for hot dogs, excellent flavor and combination with all beef or any type of hot dog. My mom made this and I continue to make this sauce. It can be frozen, and works well with onions and cheese over hot dog. You can modify the temperature by increasing or decreasing the chili powder. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "1/2", "1", "5", "1", "1", "1"] [RecipeIngredientParts] ["hamburger", "flour", "oregano", "basil", "cumin", "onion", "chili powder", "garlic clove", "tomatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.9 [FatContent] 7.4 [SaturatedFatContent] 2.6 [CholesterolContent] 38.0 [SodiumContent] 414.3 [CarbohydrateContent] 8.9 [FiberContent] 2.9 [SugarContent] 2.7 [ProteinContent] 13.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown Hamburg. Sprinkle with flour. IN blender puree all ingredients. After browning hamburg, add mixture and simmer for 30 to 45 minutes. Mix often so source won't burn.
[Name] One-Pan Sausage and Pasta [AuthorId] 2000238456 [AuthorName] senorfroberto [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-31T20:54:00Z [Description] This elegantly easy dish is filled with yummy andouille sausage and classic flavors for a taste absolutely everybody will love [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "4", "3/4", "1", "3", "2", "4 1/2", "2", NA, "1"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "kosher salt", "spaghetti", "grape tomatoes", "fresh basil leaves", "water", "andouille sausages", "fresh ground black pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.8 [FatContent] 24.0 [SaturatedFatContent] 9.2 [CholesterolContent] 45.7 [SodiumContent] 1343.4 [CarbohydrateContent] 99.4 [FiberContent] 6.5 [SugarContent] 9.2 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.] Sauté the onion and garlic in olive oil in a large pot with a lid. 2.] Add the salt, spaghetti, tomatoes, basil, water and sausage, and bring to a boil. 3.] Turn the heat down to low, cover, and simmer for 10 minutes, until the spaghetti is al dente. The water will evaporate and be absorbed by the pasta. 4.] Stir in the Parmesan and season with pepper to taste.
[Name] One Pot Chicken Alfredo [AuthorId] 2000238456 [AuthorName] senorfroberto [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-31T20:54:00Z [Description] This is a quick one-pot weeknight dinner that will put smiles on your family’s faces. It comes together quickly and you only have one pot to clean afterwards [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/10/8/CEvadIiqTPuBFpStYsuv_One-Pot-Chicken-Alfredo.jpg" [RecipeCategory] One Dish Meal [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", NA, "2", "1 1/2", "1", "1/2", "12", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast", "garlic cloves", "chicken broth", "heavy cream", "penne pasta", "pasta", "broccoli florets", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 826.6 [FatContent] 44.7 [SaturatedFatContent] 23.8 [CholesterolContent] 198.2 [SodiumContent] 1226.1 [CarbohydrateContent] 54.6 [FiberContent] 6.3 [SugarContent] 0.8 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Heat the oil in a large pot with a lid over medium heat.", "2. Sprinkle chicken with salt and pepper, add to pot and cook until golden brown on the bottom, then flip over and brown the other side.", "3. Add in the garlic and cook for a minute, until fragrant, then pour in the chicken broth and cream.", "4. Add pasta to the pot and bring to a boil.", "5. Put on the lid, turn the heat down to a simmer and let cook 10 minutes.", "6. Add the broccoli and simmer 5 more minutes or until pasta, chicken and broccoli are all cooked through." ]
[Name] Montreal Bagels [AuthorId] 1058406 [AuthorName] dudmeister [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-07-31T20:55:00Z [Description] Make and share this Montreal Bagels recipe from Food.com. [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "2 1/2", "1", "1", "1/4", "1/2", "5", "3", "1/3", "5 -6"] [RecipeIngredientParts] ["water", "fresh yeast", "sugar", "salt", "egg", "honey", "bread flour", "water", "honey", "poppy seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.2 [FatContent] 23.5 [SaturatedFatContent] 3.5 [CholesterolContent] 58.7 [SodiumContent] 1006.7 [CarbohydrateContent] 126.0 [FiberContent] 6.3 [SugarContent] 39.8 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 12-18 each [RecipeInstructions] ["In a large mixing bowl or in the bowl of an electric mixer that has a dough hook, blend together the water, yeast, sugar and salt. Stir in the whole egg, the yolk, oil and 1/2 cup honey, and mix well.", "Add the 5 cups flour, and mix until the dough is too stiff to mix by hand. Transfer to a lightly floured work surface (if using electric mixer, attach dough hook], and knead to form a soft, supple dough. Add a bit more flour as needed to prevent dough from getting too sticky.", "When the dough is smooth and elastic, place it in a lightly oiled bowl, and cover with a sheet of plastic wrap or with a plastic bag. If not using the dough immediately, refrigerate it after it has been kneaded. Bagel making can be resumed up to a day later. Allow the dough to return to room temperature, and continue with step 4.", "Let the dough rest about 20 minutes. Punch it down, and divide into 18 equal portions. Pour the water into a Dutch oven, along with the remaining 1/3 cup honey or malt syrup, and heat to boiling. Cover, reduce the heat, and allow to simmer while preparing the bagels.", "Shape the dough portions into bagels or doughnutlike rings by elongating each portion into an 8- to 10-inch coil that is 3/4 inch thick. Fold the ends over each other, pressing with the palm of one hand and rolling back and forth gently to seal. This locks the ends together and must be done properly or the bagels will open while being boiled. Let the bagels rest 15 minutes on a towel-lined baking sheet.", "Preheat oven to 400 degrees. Bring the water back to a boil and remove the lid. Have bowls of poppy seeds and sesame seeds nearby.", "When the water is boiling, use a slotted spoon, and add three bagels to the water. As they rise to the surface, turn them over, and let them boil an additional minute before removing them and quickly dipping them in either bowl of the seeds. Continue boiling the bagels in batches of three until all have been boiled and seeded.", "Arrange the boiled bagels on a baking sheet covered with parchment paper or cornmeal, and bake on the lowest rack of oven until they are medium brown, approximately 20-25 minutes. Remove from the oven. Once cooled, the bagels can be placed in a plastic bag, sealed and frozen." ]
[Name] Meyer Lemon and Blood Orange Marmalade [AuthorId] 1058406 [AuthorName] dudmeister [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-07-31T20:55:00Z [Description] Make and share this Meyer Lemon and Blood Orange Marmalade recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1", "3/4 - 1 1/4", "3/4 - 1 1/4"] [RecipeIngredientParts] ["blood orange", "granulated sugar", "demerara sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 37.5 [FiberContent] 0.0 [SugarContent] 37.4 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] 2 cups [RecipeInstructions] ["Place several small plates or saucers in the freezer.", "Wash the citrus well under warm running water. Cut the lemons and orange in half lengthwise. Cut each half into 1/8-inch segments, lengthwise. Pluck out any exposed membrane and remove the seeds.", "Measure the cut citrus. You should have 2 1/2 cups, but if you have less, use the same volume of water and sugar as you have citrus. (If there are only 2 cups, for example, use 2 cups water and 2 cups sugar.] Place the citrus and the same volume of water into a large, heavy-bottomed pot. Bring to a boil over medium-high heat. Cook until the peels are very soft and fully cooked, about 20 to 30 minutes.", "Add the sugar to the pot, stir to combine. Turn the heat up to high and bring back to a boil. Lower the heat to medium and let the marmalade simmer until set. It should take about 20 to 30 minutes, but start checking after 15 minutes to see if it is set by spooning a little onto a chilled plate from the freezer. If it looks like jam and not runny syrup, it’s ready. (If you want to use a candy thermometer, you are looking for 222 degrees.].", "Allow marmalade to cool to room temperature before serving. Store leftovers in the refrigerator and use within a month." ]
[Name] Venison Ground Steak Sandwich [AuthorId] 2001638102 [AuthorName] NC Food Culture [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-07-31T20:55:00Z [Description] Make and share this Venison Ground Steak Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001638102/WxFVlJvyQJqmTU3OR6LW_20170602_190733.jpg" [RecipeCategory] Wild Game [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "3", "1", "1", "4"] [RecipeIngredientParts] ["green bell pepper", "red bell pepper", "onion", "Worcestershire sauce", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1117.7 [FatContent] 54.7 [SaturatedFatContent] 29.3 [CholesterolContent] 345.1 [SodiumContent] 1791.4 [CarbohydrateContent] 48.6 [FiberContent] 3.1 [SugarContent] 5.8 [ProteinContent] 103.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet brown venison with half the onion and half the peppers. Add half of your Worcestershire sauce and Montreal seasoning. In a separate pan caramelize other half of onion and peppers. Add salt and pepper at this point. Open hoagie rolls on a cookie sheet and place cheese in rolls. Add hot venison and onion/pepper blend. Place under broiler at 500 degrees until it begins to sizzle. Remove from oven. Hit with remaining seasonings and serve.
[Name] Crusted Parmesan Chicken [AuthorId] 1803070529 [AuthorName] CSmith73180 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-31T20:56:00Z [Description] Make and share this Crusted Parmesan Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "2", "2", NA, "1", "1"] [RecipeIngredientParts] ["olive oil", "parmesan cheese", "herb seasoning mix", "parsley", "garlic powder", "black pepper", "egg", "chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.5 [FatContent] 19.4 [SaturatedFatContent] 6.2 [CholesterolContent] 130.1 [SodiumContent] 380.6 [CarbohydrateContent] 11.5 [FiberContent] 0.8 [SugarContent] 1.0 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 350. Coat baking sheet with olive oil. Mix bread crumbs, parmesan, lemon and herb seasoning, garlic powder, parsley, and pepper in a large bowl. Beat egg in small bowl, and coat chicken. Dip in bread crumbs and place on baking sheet. Cover chicken with any remaining bread crumbs. Cook 15 minute then turn chicken over, and cook an additional 15 minute.
[Name] Mom's Breakfast Oatmeal Raisin Cookies [AuthorId] 2407654 [AuthorName] kris.hodges_12155422 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-31T20:56:00Z [Description] My mom made these cookies for the four of us kids to get more nutrition in us because we'd always eat these Breakfast Cookies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2407654/jrpBgYeyQtCzrg7DLPze_Breakfast%20Cookies.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2/3", "1", "3", "1 1/3", "1 1/3", "1", "1 1/2", "3", "1", "1", "3", "1/3"] [RecipeIngredientParts] ["brown sugar", "eggs", "non-fat powdered milk", "all-purpose flour", "baking soda", "salt", "ground cinnamon", "ground cloves", "raisins", "quick-cooking oatmeal", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.1 [FatContent] 9.0 [SaturatedFatContent] 1.4 [CholesterolContent] 29.5 [SodiumContent] 295.9 [CarbohydrateContent] 35.7 [FiberContent] 2.0 [SugarContent] 19.3 [ProteinContent] 6.5 [RecipeServings] 20.0 [RecipeYield] 20 cookies [RecipeInstructions] Mix oil, brown sugar and eggs until well blended. (I use a hand-held mixer.] Add powdered milk to batter and continue mixing until well blended. Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. Add to egg and sugar mixture. ( I switch to a wooden spoon here]. Stir raisins into batter. Add oatmeal gradually (about 1/2 cup at a time], adding a couple of tablespoons of water as you add oatmeal to help with stirring. Mixture will be stiff. Put heaping spoons full on greased cookie sheet. Bake 15 to 20 minutes in 325 degrees Fahrenheit oven above the center rack. The cookies brown faster on the bottoms than the tops.
[Name] Polish American Goulash [AuthorId] 777528 [AuthorName] Marty J [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-07-31T20:56:00Z [Description] Make and share this Polish American Goulash recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1", "1", "2", "1/2", "1/8", "1", "5"] [RecipeIngredientParts] ["onion", "green pepper", "hamburger", "tomatoes", "garlic powder", "salt", "pepper", "Worcestershire sauce", "mozzarella cheese", "elbow macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.2 [FatContent] 16.7 [SaturatedFatContent] 6.3 [CholesterolContent] 65.5 [SodiumContent] 1011.5 [CarbohydrateContent] 75.1 [FiberContent] 5.0 [SugarContent] 7.7 [ProteinContent] 32.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In dutch oven heat oil, cook onions and peppers. Add hamburger, cook and stir .until meat is browned. Add all remaining ingredients EXCEPT macaroni and cheese. Bring to a boil. Simmer for 10 minutes. Add macaroni and cheese. Mix well.
[Name] Killer Voodoo Gumbo [AuthorId] 2001650047 [AuthorName] TheGentlemansLarder [CookTime] PT5H [PrepTime] PT1H30M [TotalTime] PT6H30M [DatePublished] 2017-07-31T20:56:00Z [Description] A delicious, classic Louisiana-style gumbo. This recipe is based on one from a friend's grandmother who grew up in Slidell. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001650047/t2y1IAbmRdieht5RAyeE_IMG_9142.JPG" [RecipeCategory] Gumbo [Keywords] ["Pork", "Meat", "Cajun", "Spicy", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "3", "1 1/2", "1", "1", "2", "4", "2", "2", "2", "1", "2", "1 1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "garlic powder", "salt", "chili powder", "black pepper", "onion powder", "cayenne pepper", "dried thyme", "parsley flakes", "msg", "sweet onion", "bell pepper", "celery", "fresh okra", "corn", "andouille sausage", "Worcestershire sauce", "tomatoes", "kidney beans", "shrimp", "sour cream", "cooked rice", "gumbo file"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 431.9 [FatContent] 22.2 [SaturatedFatContent] 5.5 [CholesterolContent] 72.1 [SodiumContent] 1492.5 [CarbohydrateContent] 37.6 [FiberContent] 6.5 [SugarContent] 6.5 [ProteinContent] 21.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.", "Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.", "Soup: Starting with chicken stock, add all ingredients (except shrimp] to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm." ]
[Name] Everything Seasoning Blend [AuthorId] 191436 [AuthorName] Miss V [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-07-31T20:57:00Z [Description] A great seasoning for everything bagels or other breads. Also good to season cream cheese for bagels or seasoning meats. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/191436/sMNNjyyBRGt8JsqlKrHv_IMG_8372.JPG" [RecipeCategory] High In... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["black sesame seeds", "poppy seeds", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 14.3 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 291.2 [CarbohydrateContent] 1.0 [FiberContent] 0.4 [SugarContent] 0.1 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Toast the white sesame seeds. Combine all the ingredients and mix well. Store in an airtight container.
[Name] Migas Breakfast Tacos [AuthorId] 2001650047 [AuthorName] TheGentlemansLarder [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-07-31T20:57:00Z [Description] Finally, a use for the crumbs in the bottom of that bag of tortilla chips! I make a double batch of these over the weekend, wrap them in foil, stick them in a freezer bag, and freeze them. Then I micro-bake them in the morning before work during the week. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001650047/QUG50LQQaG49oWIKyQAk_IMG_20160124_092240367.jpg" [RecipeCategory] Breakfast [Keywords] ["Mexican", "Spicy", "< 15 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "1", "1", "1 -2", "1", "1/2", "1/2", "1", "6"] [RecipeIngredientParts] ["eggs", "salsa", "tortilla chips", "sharp cheddar cheese", "queso fresco", "sour cream", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.4 [FatContent] 13.9 [SaturatedFatContent] 4.8 [CholesterolContent] 196.9 [SodiumContent] 405.4 [CarbohydrateContent] 20.7 [FiberContent] 1.6 [SugarContent] 1.8 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 6 Tacos [RecipeInstructions] Whisk together eggs and salsa in small mixing bowl and set aside. In a large frying pan, heat oil to \230 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent. Add chips and toss in pan to coat. Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted. Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches. Serve in warm tortillas. Migas tacos freeze and reheat well.
[Name] Mango Lime Salsa [AuthorId] 2001650047 [AuthorName] TheGentlemansLarder [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-31T20:57:00Z [Description] Make and share this Mango Lime Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001650047/lfrchZnoTja5edVHJLeV_IMG_20170722_134415774%20(1).jpg" [RecipeCategory] Sauces [Keywords] ["Lime", "Mango", "Citrus", "Tropical Fruits", "Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "4 -6", "1/2", "1", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["mangoes", "onion", "key limes", "bell pepper", "tomatoes", "cilantro", "msg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.1 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.7 [CarbohydrateContent] 21.9 [FiberContent] 3.3 [SugarContent] 16.1 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Halve the key limes and squeeze the juice into a food processor. Deseed the peppers, roughly chop them along with the other ingredients, and throw everything in the processor. (n.b. wear latex gloves when handling hot peppers to avoid chemical burns]. Pulse the food processor until the ingredients are mixed and the salsa reaches your desired balance of smooth or chunky. Serve cold with tortilla chips.
[Name] Hibiscus Iced Tea [AuthorId] 2001650047 [AuthorName] TheGentlemansLarder [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-07-31T20:58:00Z [Description] Make and share this Hibiscus Iced Tea 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/2001650047/RkWAVGMhSSutumLiCfRk_IMG_20170722_135723041_HDR.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8"] [RecipeIngredientParts] ["lemon", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.8 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.5 [CarbohydrateContent] 25.7 [FiberContent] 0.2 [SugarContent] 25.1 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring the water to a boil and then turn off any heat and add the tea and the hibiscus petals and steep for five minutes. Pour through a fine sieve into a pitcher, add the sugar and lemon juice, and stir. Pour into glasses over ice to serve.
[Name] Coconut Quinoa Bowl [AuthorId] 2001592688 [AuthorName] Anonymous [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-07-31T20:58:00Z [Description] Make and share this Coconut Quinoa Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["banana", "coconut", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 467.6 [FatContent] 17.7 [SaturatedFatContent] 12.3 [CholesterolContent] 0.0 [SodiumContent] 22.0 [CarbohydrateContent] 71.4 [FiberContent] 11.7 [SugarContent] 16.0 [ProteinContent] 10.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Prepare quinoa per instructions. Mix in remaining ingredients.
[Name] Pan's Nacho Cheese Sauce [AuthorId] 2001603331 [AuthorName] Pan M. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-07-31T20:58:00Z [Description] Make and share this Pan's Nacho Cheese Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "4", "2", "1", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onion", "green pepper", "butter", "all-purpose flour", "milk", "cayenne pepper", "dry mustard", "Velveeta cheese", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1461.6 [FatContent] 101.0 [SaturatedFatContent] 60.0 [CholesterolContent] 286.3 [SodiumContent] 2057.7 [CarbohydrateContent] 80.8 [FiberContent] 6.1 [SugarContent] 8.8 [ProteinContent] 46.2 [RecipeServings] nan [RecipeYield] 1 Quart or so [RecipeInstructions] In medium sauce pan, melt butter and saute onions and peppers. Add Cayenne pepper, mustard and flour. Cook on medium heat for 2-3 minutes. Add Milk and cheese. Stir frequently until melted. About 15 minutes. Add beer. Stir until incorporated.
[Name] Banana Bread [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-07-31T20:58:00Z [Description] Make and share this 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/submissions/recipe/2001645138/MEfN1hMRQIGG5Qj1OJ4J_Banana%20Bread.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/2", "1", "2", "1/2", "4", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "ground nutmeg", "white sugar", "eggs", "unsweetened applesauce", "bananas", "vanilla extract", "raisins", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.0 [FatContent] 1.0 [SaturatedFatContent] 0.3 [CholesterolContent] 23.2 [SodiumContent] 88.7 [CarbohydrateContent] 38.2 [FiberContent] 1.5 [SugarContent] 17.0 [ProteinContent] 3.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] The oven must be at high degrees. Grease with oil and pour flour a medium size loaf pan. In a middle bowl, mix flour, baking soda, cinnamon, nutmeg and white sugar. Add in eggs, applesauce, bananas and vanilla extract. Add raisins or nuts if you want. Grease the prepared pan. Bake in a hot oven for about one hour. Serve with a smile!
[Name] Bran Muffins [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-07-31T20:58:00Z [Description] Make and share this Bran Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001645138/1gQzcEUHQSuRdBAZ4oIM_Bran%20Muffins.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "2", "2", "1", "3", "1", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["whole wheat flour", "wheat germ", "baking powder", "baking soda", "ground ginger", "flour", "honey", "reduced-fat milk", "low-fat plain yogurt", "eggs", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.9 [FatContent] 9.0 [SaturatedFatContent] 2.0 [CholesterolContent] 41.6 [SodiumContent] 378.3 [CarbohydrateContent] 76.1 [FiberContent] 12.4 [SugarContent] 40.3 [ProteinContent] 13.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] The oven must be at a high degree. Lightly grease a few muffin cups. Take a large bowl to mix the wheat flour with wheat germ. Slowly add wheat bran and baking soda. When they all become a smooth add oat bran, baking powder. Continue mixing and gently add the ginger and malt flour. In another medium bowl, fully whisk honey with oil and milk. Add yogurt and eggs to the mixture. Little by little add milk mixture to the flour mixture until hardly dampen. Fold in the raisins. Fill the prepared muffin pan. Bake in the hot oven for about half an hour. Bon Appetite!
[Name] Calabazita [AuthorId] 2001594555 [AuthorName] Air Force Daughter [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-07-31T20:58:00Z [Description] this is a mexican recipe i got from my dad and step mom while we were cooking for our family i hope you like :) [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8 -9", "1 1/2", "1", "5"] [RecipeIngredientParts] ["squash", "onions", "sweet whole kernel corn", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.3 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 15.3 [FiberContent] 4.6 [SugarContent] 9.6 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] dice the squash, onions, and tomatos then add to a large bowl. then add the corn salt and pepper to the top. mix together. then cook on stovetop for 20 minutes.
[Name] Pan-Fried Chicken Smothered in White Sauce With Broccoli [AuthorId] 268501 [AuthorName] OliveLover [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-07-31T21:39:00Z [Description] In an effort to rethink breakfast, we developed this recipe to pack more protein into the meal. This can also be made with a brown gravy, just substitute chicken stock for the milk. If your chicken breasts are small, there is enough sauce to cover more chicken pieces, just be sure not to crowd the chicken in the pan during the browning stage. Do them in two batches if necessary. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1/4", "1/2", "2", "2", "1", NA, "2"] [RecipeIngredientParts] ["chicken breasts", "paprika", "onion powder", "garlic powder", "flour", "light olive oil", "butter", "milk", "broccoli florets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.6 [FatContent] 43.3 [SaturatedFatContent] 15.9 [CholesterolContent] 140.4 [SodiumContent] 257.0 [CarbohydrateContent] 30.8 [FiberContent] 1.0 [SugarContent] 0.1 [ProteinContent] 38.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place chicken breasts between two sheets of plastic wrap. Pound with a meat mallet or back of a heavy frying pan until about 3/8\" thick. An alternative is to butterfly each breast or purchase them already butterflied. Dry the breasts and sprinkle with salt, pepper, onion powder, garlic powder and paprika to taste. Reserving 2 tablespoons of flour, dredge chicken pieces in the flour, shaking off excess. Put oil into a non-stick skillet and heat on medium high until oil begins to shimmer. Add chicken and sauté about 5 minutes on each side, until it is golden brown and developed a thin crust. Remove from pan to a plate and keep warm. Add the 2 tablespoons of butter together with the reserved 2 tablespoons of flour and cook for a minute, stirring constantly. scraping up any brown bits attached to the pan. When the roux has formed, add about 1 cup of milk, slowly, stirring constantly, to make the white (bechamel] sauce. Adding more milk will make a thinner sauce, less milk will make a thicker sauce. Allow the sauce to reduce to your desired thickness. Season with salt and pepper. Meanwhile, steam the broccoli by your favorite method. Return chicken to the pan and smother with the sauce. When the chicken has been heated through, serve immediately with the broccoli, smothering both the chicken and the broccoli.
[Name] Homemade Vegetable Dip [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-07-31T22:35:00Z [Description] Something that tastes good and is good for you...is that too much to ask? Not with this Garden Dip! In fact, you won’t even feel too bad if kids only use the vegetables to spoon it to their mouths. This is a thick dip, so if you prefer it thinner, use a little milk to thin it down.
[Name] NO BAKE CREAMY PEANUT BUTTER OATMEAL COOKIES [AuthorId] 234201 [AuthorName] jamiejaxon [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-01T18:44:00Z [Description] This recipe for no-bake oatmeal cookies leaves out the chocolate and is a creamy peanut butter cookie you will love. There are so many different ways to make these no bake cookies but this is one of my favorites. I cannot leave these cookies alone when they are in the house. I like how easy they are to make and children love helping you make these and helping you eat them! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 1/2", "8", "1/2", "1", "3/4", "2 1/4"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "vanilla extract", "peanut butter", "quick-cooking oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.0 [FatContent] 8.8 [SaturatedFatContent] 3.6 [CholesterolContent] 11.7 [SodiumContent] 77.0 [CarbohydrateContent] 19.8 [FiberContent] 1.2 [SugarContent] 13.3 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Combine sugar, butter and milk in a pan on top of the stove. Bring to a hard boil and boil for 1 minute, stirring to make sure ingredients do not stick. Remove from heat and stir in vanilla extract and peanut butter until mixture is melted and smooth. Fold in oats and drop by spoonfuls onto wax paper. Let cool. Makes about 24 cookies depending on size you make them.
[Name] American Spaghetti [AuthorId] 1803309577 [AuthorName] etsauto [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-08-01T18:44:00Z [Description] Make and share this American Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["5 -6", NA, "1", "1", NA, "2", NA] [RecipeIngredientParts] ["bacon", "small onion", "tomato sauce", "diced tomatoes", "spaghetti noodles", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.7 [FatContent] 23.5 [SaturatedFatContent] 13.5 [CholesterolContent] 66.1 [SodiumContent] 738.7 [CarbohydrateContent] 7.9 [FiberContent] 2.1 [SugarContent] 5.4 [ProteinContent] 16.9 [RecipeServings] 4.0 [RecipeYield] 4 Large servings [RecipeInstructions] Slice bacon into small 1/4 inch pieces. Slice onion thin. Cook noodles according to package. Fry bacon in pan and add onion about half way thru browning bacon. Do not drain! Pour all onto drained cooked spaghetti, bacon grease and all. Pour sauce and diced tomato into mix. I usually do this in the big pot I cooked the noodles in and keep it over a warm turned off burner. Salt and pepper to taste. Stir in the cheese until melted. I usually serve with a green salad and some crunchy warm bread. This has been a family recipe for 3 generations. My husband will take this any day over regular Italian spaghetti!
[Name] Creamy Mac 'N Cheese [AuthorId] 1577297 [AuthorName] Michael Kinsel [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-08-02T01:58:00Z [Description] Make and share this Creamy Mac 'N Cheese recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/66/AmNPVTeNR5qOsMq6x6cc_mac_n_cheese.jpg" [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "3 -4", "1/2", "1/2", "2", "2", "1/2", "2 1/2"] [RecipeIngredientParts] ["elbow macaroni", "sharp cheddar cheese", "parmesan cheese", "mozzarella cheese", "heavy cream", "milk", "butter", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1063.2 [FatContent] 72.1 [SaturatedFatContent] 44.7 [CholesterolContent] 234.8 [SodiumContent] 746.8 [CarbohydrateContent] 69.8 [FiberContent] 2.7 [SugarContent] 2.7 [ProteinContent] 34.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Cook macaroni according to the package directions. Drain.", "In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add cream to roux slowly, stirring constantly.", "Stir in cheeses, remaining cream and the milk (Start with 3 cups of sharp cheddar and add 4th cup to desired consistency] and cook over low heat until cheese is melted and the sauce is a little thick.", "Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.", "Bake at 350 degrees F (175 degrees C] for 30 minutes. Serve." ]
[Name] Maya Angelou -- Her Childhood Favorite, Grandmother's Red Rice [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-02T19:25:00Z [Description] Make and share this Maya Angelou -- Her Childhood Favorite, Grandmother's Red Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/2", "1/4", "1", "1", "1/4", NA, "2", "1"] [RecipeIngredientParts] ["bacon", "onion", "chopped tomatoes", "tomato paste", "salt", "pepper", "cooked rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.4 [FatContent] 4.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.4 [SodiumContent] 313.5 [CarbohydrateContent] 45.1 [FiberContent] 3.0 [SugarContent] 5.9 [ProteinContent] 5.7 [RecipeServings] 3.0 [RecipeYield] 3 Cups [RecipeInstructions] Fry the bacon and then chop the cooked bacon, leaving about 1 TBS of bacon grease in the pan (cool the remaining grease for any use later]. Cook the chopped onion and peppers a few minutes. Then add everything else (having drained the tomato juice from the can and topped off with water to make 1 cup of liquid]. Bring to a boil and cook 3-4 minutes. Stir. Turn the heat down to low, cover and cook another 15 minutes or so.
[Name] Pork Belly Ramen [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-02T20:26:00Z [Description] Umami goodness can be found in this hot bowl filled with steamy broth, succulent pork belly and mouth-watering noodles. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/68/sZWOdRLqSPiGY5JEiMnI_0279930_GK_Pork-Belly-Ramen-4x3_v2_H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "1", "2", "2", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["soy sauce", "sake", "egg", "green onion", "carrot", "corn", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.7 [FatContent] 12.8 [SaturatedFatContent] 3.3 [CholesterolContent] 175.6 [SodiumContent] 1071.1 [CarbohydrateContent] 74.7 [FiberContent] 2.9 [SugarContent] 7.5 [ProteinContent] 25.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring chicken stock to a boil; add soy sauce, sake, and sesame oil. Cook the ramen noodles; follow package instructions. Pour the broth into two bowls. Divide the ramen between the bowls. Top each with two egg halves, sliced pork belly, and a desired amount of sriracha, green onions, carrots, corn and radishes.
[Name] Mini Totcho Casseroles [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-02T20:40:00Z [Description] Make and share this Mini Totcho Casseroles 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/53/30/69/BGKG4GKKT6WAXjUl5Zlj_0279924_GK_Mini-Totcho-Casserole-4x3_v3_H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1 1/2", "1/2", "1"] [RecipeIngredientParts] ["French fries", "ground beef", "ground turkey", "yellow onion", "bell pepper", "green chilies", "cheddar cheese", "salsa", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1118.2 [FatContent] 71.5 [SaturatedFatContent] 27.2 [CholesterolContent] 121.6 [SodiumContent] 1618.6 [CarbohydrateContent] 83.3 [FiberContent] 10.9 [SugarContent] 4.9 [ProteinContent] 40.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook frozen tater tots (or fries] according to package instructions for oven baking, usually 450F for 15-20 minutes. Cook ground beef in a medium heat nonstick pan; drain excess fat; stir in taco seasoning. Add onion, bell pepper, green chilies and cook for about 5 minutes. Layer beef evenly in casserole pan; sprinkle with cheese and then melt in the oven for 2-5 minutes. Place tater tots over the ground beef/cheese mixture. Top with tomatoes or salsa and sliced avocado.
[Name] Heirloom Tomato Tarts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-08-02T20:47:00Z [Description] Make and share this Heirloom Tomato Tarts 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/Vo485TypSw2J14tttLeG_0279921_GK_Heirloom-Tomato-Tarts-4x3_v2_H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "2", NA, NA, "1", "1/2", "1", NA] [RecipeIngredientParts] ["tomatoes", "olive oil", "flaked sea salt", "black pepper", "buffalo mozzarella", "egg", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.0 [FatContent] 14.6 [SaturatedFatContent] 6.0 [CholesterolContent] 60.9 [SodiumContent] 311.3 [CarbohydrateContent] 13.9 [FiberContent] 2.7 [SugarContent] 6.0 [ProteinContent] 12.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375°F. Place sliced tomatoes on a non-stick baking tray and drizzle with olive oil; season with salt and pepper then place into the oven. Roast for 20 minutes or until the tomatoes are soft and caramelizing around the edges. Remove from the oven and allow to cool slightly; turn the oven down to 325°F. Roll pastry out thin and place on a paper-lined baking sheet; score the edges to make a border; make sure not to slice through the pastry. Then bake halfway (for approximately 10 minutes]; remove from the oven. place tomatoes and mozzarella on the pastry, alternating the two. brush the edges of the pastry with the beaten egg. Drizzle a little olive oil over the tomatoes and mozzarella; season with salt and pepper. Place back in the oven for approximately 10-15 minutes; until the pastry is crisp and golden. Remove from the oven and top with fresh basil leaves.
[Name] Zucchini Pizza Boats [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-02T20:52:00Z [Description] Guilt-free pizza? Yes! And in the form of a zucchini "crust" and topped with drool-worthy cheese and pepperonis. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/HeyxWEiLTkSAaZpDCO8J_0279920_GK_Zucchini-Pizza-Boat_4x3_v6_H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1", NA, "1", "1 1/2", "1/3", "1/3", "2"] [RecipeIngredientParts] ["zucchini", "olive oil", "garlic clove", "mozzarella cheese", "parmesan cheese", "fresh oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 8.6 [SaturatedFatContent] 3.6 [CholesterolContent] 20.5 [SodiumContent] 325.6 [CarbohydrateContent] 5.4 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] 12 boats [RecipeInstructions] Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a Silpat liner. Cut each zucchini into halves through the length; pat insides dry with paper towel. Align the sliced zucchinis on the prepared baking sheet. In a bowl, stir olive oil and garlic; brush lightly over the tops of the zucchini. sprinkle with salt and black pepper. Brush or spoon on a heaping 1 tbsp of marinara sauce over each zucchini; leave a small rim near the edges uncoated. Sprinkle tops evenly with mozzarella cheese then some parmesan cheese. top with pepperoni slices, placing them more on the center as the cheese will melt and spread. Bake in preheated oven 12-18 minutes; bake time will vary depending on thickness of the zucchini and how crisp or tender you prefer. Remove from the oven and sprinkle with chopped fresh oregano.
[Name] Salmon Poke Bowl [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-08-02T20:55:00Z [Description] This trendy Japanese-inspired fish/rice bowl concoction is here to stay. Eye-popping colors brought to you by salmon, avocado, edamame, and carrots. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/210KRZrQseGv6k9lfaZA_0269809_GK_Salom-Poke-Bowl-4x3_v1_H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1/2", "3", NA, "1", "4", "1", "2", "1/4", NA, NA] [RecipeIngredientParts] ["salmon", "soy sauce", "ginger", "garlic", "green onions", "brown rice", "cucumber", "radishes", "avocado", "carrots", "edamame", "pickle"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 637.7 [FatContent] 34.1 [SaturatedFatContent] 5.3 [CholesterolContent] 104.3 [SodiumContent] 2245.4 [CarbohydrateContent] 28.2 [FiberContent] 11.7 [SugarContent] 7.4 [ProteinContent] 58.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Make a batch of steamed brown rice. In a medium sized bowl, combine soy sauce, sesame oil, rice wine vinegar, ginger, garlic, and green onions. Stir well to combine. Add salmon and marinate for about 30 minutes in the refrigerator. With a vegetable peeler, peel thin, long ribbons of cucumber; thinly slice, or mandolin, the radishes; quarter the avocado, and cut into thin slices; peel carrots and then cut into 1-inch long, thin matchsticks. Serve the salmon on top of brown rice and top with sesame seeds. Then place the cucumber, radish, avocado, and carrots in the bowl with the salmon poke.
[Name] Garam Masala Spiced Nuts [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-02T20:57:00Z [Description] Just go nuts!!! Adapted from one by Tara Mataraza Desmond, co-author of Almost Meatless. The pecans are especially good. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["Southwest Asia (middle East]", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "garam masala", "salted cashews", "pecan halves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 987.7 [FatContent] 82.5 [SaturatedFatContent] 11.4 [CholesterolContent] 0.0 [SodiumContent] 926.4 [CarbohydrateContent] 48.5 [FiberContent] 10.6 [SugarContent] 19.4 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Preheat oven to 300 degrees. Line a baking sheet with parchment paper or a silicone baking mat.", "Whisk together the egg white and 1 teaspoon water until a sturdy froth forms. Stir in the sugar, garam masala and nuts. Mix everything together to coat the nuts well.", "Spread the nuts on the baking sheet. Transfer to the oven and bake until crispy and golden, stirring occasionally, about 30 minutes.", "Remove from the oven, let cool completely, and break apart into pieces to serve.", "Store in an airtight container." ]
[Name] Afternoon Tea [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-08-02T21:00:00Z [Description] Make and share this Afternoon Tea 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/aTNdN0J3SaSzXbz0fESI_0269808_GK_Afternoon-Tea-4x3_v2_H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "1", NA, NA, "1", "1", "1/2", "2", "1/2", NA] [RecipeIngredientParts] ["smoked salmon", "butter", "dill", "cucumber", "salt", "vinegar", "cream cheese", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.7 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 15.9 [SodiumContent] 191.0 [CarbohydrateContent] 12.4 [FiberContent] 1.1 [SugarContent] 3.5 [ProteinContent] 2.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To make salmon sandwich: Spread butter on one side of a slice of white bread. Layer on salmon. Trim edges, cut into quarters. Top with a dill garnish. To make cucumber sandwich: In a bowl, mix the sliced cucumber with salt and vinegar and set aside. In another bowl, mix dill and cream cheese. Spread cream cheese/dill mixture on one side of white bread. Layer the cucumbers on the bread. Season with salt and pepper. Trim the edges and then cut into quarters.
[Name] Farro and Sausage Parmigiano  [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-08-02T21:11:00Z [Description] Make and share this Farro and Sausage Parmigiano  recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", NA, NA, "1", "3", "1", "1", "1/2", "1", "1 1/2", "1", "2", "1 1/2", "1/2", "1", "2", "3/4", "6"] [RecipeIngredientParts] ["olive oil", "yellow onion", "kosher salt", "black pepper", "hot Italian sausage", "garlic cloves", "dried oregano", "crushed red pepper flakes", "fennel seed", "white wine vinegar", "fire-roasted tomatoes", "scallions", "panko breadcrumbs", "parsley", "lemon zest", "fresh oregano", "parmigiano-reggiano cheese", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.9 [FatContent] 57.3 [SaturatedFatContent] 21.1 [CholesterolContent] 109.2 [SodiumContent] 2479.4 [CarbohydrateContent] 48.6 [FiberContent] 5.4 [SugarContent] 10.3 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, heat 1 tablespoon of the olive oil. Add <U+2028>the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, about1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 – 3 hours. Stir in the scallions. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh <U+2028>oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate. Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve. One Step To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.
[Name] Crock Pot Mexican Casserole [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3H15M [PrepTime] PT10M [TotalTime] PT3H25M [DatePublished] 2017-08-02T21:23:00Z [Description] Chopped avocado puts the dish over the top. Recipe From: http://www.wellplated.com/crock-pot-mexican-casserole/ [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "Mexican", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1", "1", "1", "1", "2", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "ground turkey", "ground chicken", "yellow onion", "quinoa", "black beans", "diced tomatoes", "fresh corn", "frozen corn kernels", "red bell pepper", "green bell pepper", "chili powder", "ground cumin", "garlic powder", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.6 [FatContent] 13.3 [SaturatedFatContent] 4.9 [CholesterolContent] 56.5 [SodiumContent] 876.9 [CarbohydrateContent] 39.6 [FiberContent] 8.8 [SugarContent] 9.2 [ProteinContent] 24.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker. To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender. Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings. Tips: Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook. Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.
[Name] Radish & Turnip Hash With Fried Eggs [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-08-03T01:26:00Z [Description] Make and share this Radish & Turnip Hash With Fried Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "4", "2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["turnip", "radish", "olive oil", "green onions", "garlic cloves", "cloves", "eggs", "parsley flakes", "cilantro", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.9 [FatContent] 8.3 [SaturatedFatContent] 1.4 [CholesterolContent] 54.2 [SodiumContent] 95.5 [CarbohydrateContent] 10.8 [FiberContent] 2.9 [SugarContent] 4.6 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] 1 skillet [RecipeInstructions] fill the pasta cooker with water and bring to a boil add the turniups. when the turnips are slightly soft add the radishes. when the radishes are soft transfer to the hot skillet of olive oil salt and pepper. cook on high till desired doneness move hash to sides of skillet put butter in center fry eggs as desired. top with parsley salt and pepper.
[Name] Fish Taco Bowl With Avocado Pico and Jalapeno Crema [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-08-03T02:49:00Z [Description] Think taco without the shell. Note: The cheese may be sprinkled over the top, but it may alternately be sprinkled directly over the warm/hot rice as a melty change. [Images] character(0) [RecipeCategory] Tilapia [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1/2", "8", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", "1", "1", "1", "1/2", "4", "4 -6", "2", "2", "1", "1", "1"] [RecipeIngredientParts] ["avocados", "tomatoes", "cilantro", "garlic clove", "red onion", "salt", "sea salt", "ground pepper", "sour cream", "lime", "cilantro", "basmati rice", "water", "salted butter", "cilantro", "lime", "all-purpose flour", "cumin", "chili powder", "salt", "paprika", "black beans", "frozen corn", "red cabbage", "lime", "Cotija cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1431.0 [FatContent] 73.9 [SaturatedFatContent] 22.5 [CholesterolContent] 135.9 [SodiumContent] 1744.2 [CarbohydrateContent] 144.3 [FiberContent] 34.9 [SugarContent] 8.6 [ProteinContent] 62.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To Make the Cilantro Lime Rice: Place 1 cup basmati rice with 2 cups water and a pinch of salt into a rice cooker and cook per instructions. Alternatively, place rice and water in a sauce pan with a pinch of salt and cook for approximately 20 minutes or until rice is absorbed. (Reserve the butter, cilantro and lime until cooked.]. To Make the Jalapeno Crema: Add sour cream, jalapenos (seeded if you want less spice] and cilantro to a blender container. Juice the lime into the blender. Blend for about a minute until the jalapeno and cilantro have been well incorporated into the sour cream. It should have a light green look to it. Refrigerate until ready for use. To Make the Avocado Pico: Dice the tomato and avocado; place in a bowl. Thinly chop the onion, garlic and jalapeno add into the bowl. Add salt and roughly chopped cilantro. Using a spoon lightly mix everything together until it's evenly mixed. Try not to over mix to prevent the avocados from turning into mush. Refrigerate until ready to use. To Complete the Cilantro Lime Rice: At this point the rice should be done, Add the butter, cilantro and squeeze the lime juice. Lightly mix everything together until evenly incorporated. To Make the Fish: Mix flour, cumin, chili powder, paprika and salt in a bowl and place. Cut tilapia in about 3 strips per filet. With the bowl next to your pan, lightly dredge the strips into the flour mixture. Set aside. In a frying pan add about 2-4 tbsp of olive over medium heat. When hot place about 3 strips of fish at a time in the pan and cook on each side for about 2 minutes. Place on a paper towel to drain any excess oil. Depending on how much fish you're cooking you may need to a little more oil as you go. To Arrange the Bowl: In a bowl place about 1/2 cup of rice with a 1/2 cup of black beans, 1/2 cup corn on top. Then add the fish. Drizzle of the Jalapeno Crema. Top with the red cabbage, Avocado Pico, cheese and lime wedge.
[Name] French Onion Zoodle Bake [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-08-03T15:15:00Z [Description] Make and share this French Onion Zoodle Bake recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1", "1/2 - 1", "1", "2", "1/4", "2", "1", NA] [RecipeIngredientParts] ["yellow onion", "granulated sugar", "fresh thyme", "unsalted butter", "beef broth", "Worcestershire sauce", "Fontina cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.6 [FatContent] 15.3 [SaturatedFatContent] 9.1 [CholesterolContent] 66.5 [SodiumContent] 306.1 [CarbohydrateContent] 20.1 [FiberContent] 1.1 [SugarContent] 2.4 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. In a skillet preheated to medium heat, melt butter. Place onion into skillet and cook until bubbly. Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for another minute or two. Add beef broth and cook until onions are golden brown about 12-15 minutes. Make sure to stir occasionally to keep the onions from burning. Next, spray an 5 X 8 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and distribute the Fontina cheese over the top. Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme if desired. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving.
[Name] Rice Pudding of Tibet [AuthorId] 226867 [AuthorName] Linky [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-08-03T15:38:00Z [Description] Rice is only grown in the south of Tibet, most is imported. This could be made using broken rice, or the cheapest variety available. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Nepalese", "Asian", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1/2", "1", "1", "2", "1/2", "2"] [RecipeIngredientParts] ["honey", "salt", "rice", "raisins", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.4 [FatContent] 18.1 [SaturatedFatContent] 10.6 [CholesterolContent] 51.9 [SodiumContent] 263.4 [CarbohydrateContent] 114.9 [FiberContent] 2.7 [SugarContent] 72.2 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Place milk, honey, and salt into medium saucepan and bring to a simmer over medium-high heat (do not let it boil]. Stir in the rinsed rice, reduce the heat to a simmer, stir occasionally, until rice is soft and milk is almost absorbed - about 30 minutes.", "Add apples and raisins. Continue to simmer until apples have softened and pudding is quite thick, about 5 to10 minutes more. Watch so it doesn't stick to the bottom! Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, as desired." ]
[Name] Mike's Mac [AuthorId] 2001653065 [AuthorName] Michael A. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-08-03T16:30:00Z [Description] Double sharp cheddar, Ritz bake home-style mac and cheese with a little kick to it. Thick and creamy, and packed with flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001653065/97bKV9rpStakbXpyPAxa_mac%207.jpg" [RecipeCategory] Macaroni And Cheese [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2 -3", "2 -3", "2", "12", "4", "3/4", "1/3", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["cavatappi pasta", "sharp white cheddar cheese", "extra-sharp cheddar cheese", "salted butter", "sour cream", "cayenne", "garlic powder", "paprika", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1141.9 [FatContent] 61.5 [SaturatedFatContent] 37.1 [CholesterolContent] 173.7 [SodiumContent] 1030.5 [CarbohydrateContent] 97.8 [FiberContent] 4.1 [SugarContent] 7.5 [ProteinContent] 48.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees F. Bring water to a boil in a medium-large sauce pan. Stir in pasta and a few pinches of salt. Melt 2 Tablespoons of butter in a small dish. Add Ritz crackers, stir and set aside. Mix Sour cream, cayenne, paprika, and garlic. Set aside. This can be done to taste. Less cayenne = less kick Strain pasta. While straining, melt 2 tablespoons of butter in the same saucepan the pasta was just inches. On low-medium heat, stir in flour. Add about half a cup of milk, stir with one hand, slow pour with the other. We are making a roux. Once the milk is in , it will be a bit runny, but keep slowly stirring on low-medium heat until it starts to bubble and thicken. Add a handfull or two of your shredded cheese blend HIGHLY recommend Tillamook you can pick this up at Costco This cheese MAKES the recipe, so do not skimp out! Once you have your cheese sauce ready to go, pour the strained noodles back into the same saucepan and stir in the sauce you just poured them over. Add two packets of Kraft Mac & Cheese powder (You will need to by boxed mac & cheese and steal the powder packets!]. Add a couple of splashes of milk to help you stir in the powder. Add a handfull of your extra sharp cheddar cheese blend, and the sour cream mixture we made earlier. Stir until melted. Taste a noodle, at this point there should be plenty of the extra sharp white cheddar taste, if not, add a bit more! If you pass the taste test, go ahead and pour your mac & cheese into large, short walled baking dish. You guessed it, more cheese. Sprinkle cheese blend over the top. Just enough to barely cover the noodles. Sprinkle Ritz/Melted butter mixture over the top, give it a shake and a pat down. Pop it in the oven for 10 minutes or until Ritz crumbs are golden brown. Enjoy!
[Name] PF Changs Chicken [AuthorId] 2001643150 [AuthorName] Anne D. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-08-03T16:31:00Z [Description] Make and share this PF Changs Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001643150/OWu9jFWyTmm6IYdbm2ze_IMG_0125.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "6", "2", "2", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["mushroom", "ground chicken", "garlic cloves", "basil leaves", "hoisin sauce", "soy sauce", "ground ginger", "cornstarch", "sriracha sauce", "bibb lettuce", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.7 [FatContent] 16.5 [SaturatedFatContent] 3.7 [CholesterolContent] 97.8 [SodiumContent] 797.5 [CarbohydrateContent] 8.4 [FiberContent] 1.1 [SugarContent] 4.4 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes]; transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine. Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine. Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute. Spoon into the leaves of butter lettuce (or scoop over bowls of rice]. Top with sliced green onions.
[Name] Easy Thai Peanut Sauce [AuthorId] 1803265429 [AuthorName] Katheryn W. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-03T16:32:00Z [Description] Make and share this Easy Thai Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Peanut Butter [Keywords] ["Thai", "Asian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "3/4", "1/2", "1/3", "2", "1/2"] [RecipeIngredientParts] ["unsweetened coconut milk", "Thai red curry paste", "salt", "apple cider vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.5 [FatContent] 22.4 [SaturatedFatContent] 11.5 [CholesterolContent] 0.0 [SodiumContent] 447.1 [CarbohydrateContent] 14.4 [FiberContent] 1.4 [SugarContent] 10.6 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 3 cups [RecipeInstructions] Put everything into a pot and bring to a gentle boil over medium heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer].
[Name] Cake Flour Substitution [AuthorId] 778319 [AuthorName] Foodie2000 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-03T16:32:00Z [Description] Make and share this Cake Flour Substitution recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["all-purpose flour", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 110.0 [FiberContent] 3.5 [SugarContent] 0.3 [ProteinContent] 12.9 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] For every cup of Cake Flour needed, scale out 120g (1 cup] of All Purpose Flour, remove 15g (2 tablespoons] of All Purpose Flour, add 15g (2 tablespoons] of Corn Starch. Sift the mixture so that the All Purpose Flour and Corn Starch are evenly distributed. The Corn Starch lowers the protein content of the mix and makes for a more tender dough. This can be used for any recipe using cake flour. It can be multiplied as needed.
[Name] Mango Chicken [AuthorId] 2001623770 [AuthorName] Kathryn B. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-08-03T16:32:00Z [Description] Quick, simple and delicious mango chicken. How much sauce you make is entirely dependent on the size of the tub of creme fraiche. Use a good, tasty mango chutney. This recipe is so easily adapted to the number of people you are serving. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "2", NA] [RecipeIngredientParts] ["onion", "chicken breasts", "creme fraiche", "mango chutney", "mushroom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 13.4 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 92.8 [CarbohydrateContent] 3.3 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 30.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Melt a small amount of butter/oil in a frying pan over a gentle heat. Add the onions and cook for 2 minutes. Add the chicken and fry until cooked through. If using mushrooms, add them just before the chicken is cooked. add as much creme fraiche as you want sauce and the mango chutney. Stir to combine thoroughly and warm through. Taste and add more mango chutney if necessary. Serve with rice or mashed potatoes and a green vegetable.
[Name] Vegan Dill Tahini Dressing [AuthorId] 2001644492 [AuthorName] Mindful Nutrition [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-03T16:32:00Z [Description] Make and share this Vegan Dill Tahini 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/53/30/86/ldhdUMlfSyabeSpV6dc4_Vegan%20Dill%20Tahini%20Sauce%20on%20Eggplant.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001644492/4f8GNvNuQtCcQe2ZBwvG_Vegan%20Dill%20Tahini%20Sauce%20on%20Eggplant.jpg"] [RecipeCategory] Sauces [Keywords] ["Salad Dressings", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1/2", "4", "1/4"] [RecipeIngredientParts] ["fresh dill", "salt", "apple cider vinegar", "mustard", "tahini", "garlic cloves", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 183.6 [FatContent] 14.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 690.4 [CarbohydrateContent] 9.4 [FiberContent] 3.1 [SugarContent] 0.1 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] 1 cup [RecipeInstructions] Blend in Vitamix until creamy then place in glass jars. Will thicken over a few hours. Taste to decide if it needs either vinegar or water to thin it out.
[Name] Oraganate Potatoes [AuthorId] 2001654155 [AuthorName] mypinchofitaly [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-08-03T16:32:00Z [Description] Typical side dish or unique dish from Matera, Basilicata, a beautiful region in the south of Italy, whose capital is Potenza, a very old town surrounded by mountains. The name of this recipe, “Oreganate”, highly probably derives from the oregano in the preparation. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001654155/lE0yW7HJTCiBeJgpvgGQ_Arraganate%20potatoes.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["40", "5", "4", "1", "60", "50", "2", NA] [RecipeIngredientParts] ["potatoes", "tomatoes", "onion", "extra virgin olive oil", "dried oregano", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 889.7 [FatContent] 33.8 [SaturatedFatContent] 7.6 [CholesterolContent] 20.8 [SodiumContent] 471.1 [CarbohydrateContent] 128.5 [FiberContent] 18.0 [SugarContent] 14.8 [ProteinContent] 23.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven. Wash the potatoes, tomatoes and onion, then slicing, with the help of a mandolin, potatoes and onions to a thickness of about 2-3 mm and tomatoes to a thickness of about 2-3 mm. Put a little EVOO in a baking dish, place a first layer of potatoes, arrange them slightly overlapping on each others, and then put a layer of onions and one of tomatoes. Season with salt, black pepper, a little oil, and sprinkle with crumble bread, a little of grated pecorino and a tablespoon of dried oregano. Continue in the same way until you finish all the ingredients (max 3 layers]. Finish by sprinkling with the bread crumbs and add the grated pecorino and a tablespoon of dried oregano and again a little oil. Bake in a pre-heated oven at 160 ° C for 50 minutes, up to an hour. Turn on the oven grill for the last 5 minutes. Let them cool for a few minutes before serving them.
[Name] Broccoli & Chicken [AuthorId] 2000923004 [AuthorName] CheriLynn1030 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-08-03T16:33:00Z [Description] Make and share this Broccoli & Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "3", "1 1/2", "3/4", "2", "1 1/2", "2"] [RecipeIngredientParts] ["chicken breasts", "mayonnaise", "curry", "lemon juice", "milk", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.6 [FatContent] 25.4 [SaturatedFatContent] 8.1 [CholesterolContent] 117.3 [SodiumContent] 1180.6 [CarbohydrateContent] 71.0 [FiberContent] 2.8 [SugarContent] 1.8 [ProteinContent] 43.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Grease a 9x13 pan. Sprinkle salt and pepper over each chicken breast. Take two broccoli spears and place in the middle of each breast. Roll up the breast, so the broccoli flower is out each end of the roll. Secure with toothpicks. Place chicken rolls into 9x13 pan. Mix remaining ingredients (except rice], so they are a creamy sauce. Pour over the chicken breasts. Bake uncovered for 1.5 hours. Cook rice pilaf. Serve chicken on top of rice! Voila!
[Name] Spaghetti at Its Best [AuthorId] 1800345150 [AuthorName] Candys Kitchen [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-08-03T16:33:00Z [Description] Make and share this Spaghetti at Its Best 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/1800345150/BPycWHxPTFaGcP0D1zqm_Spaghetti.jpeg" [RecipeCategory] One Dish Meal [Keywords] ["Meatballs", "Pork", "Meat", "Low Cholesterol", "Healthy", "Weeknight", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "2", "1", "2", "2", "1", "2", "1", "1", "1", "1", "1", "3 -4", NA] [RecipeIngredientParts] ["onion", "garlic cloves", "salt", "sugar", "dried oregano", "dried basil", "bay leaves", "water", "tomato paste", "tomato sauce", "diced tomatoes", "crushed tomatoes", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.8 [FatContent] 10.8 [SaturatedFatContent] 3.9 [CholesterolContent] 34.0 [SodiumContent] 1734.3 [CarbohydrateContent] 44.3 [FiberContent] 6.1 [SugarContent] 10.7 [ProteinContent] 26.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Brown meat, onion, and garlic until the meat is done, drain well. Let meat cool and crumble. Add meat mixture to a large saucepan, add all of the dry ingredients except for the bay leaves and stir to combine. Once combined, add tomato paste, stir. Then add all of the wet ingredients and stir to combine. Add bay leaves, simmer covered for 1 to 1 ½ hours, stirring occasionally. Remove bay leaves add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread.", "In a crockpot, combine all of the ingredients (including onions and garlic] except for the browned meat and spaghetti. Cook on high for 1 hour, stirring often. Reduce heat to low, cook for 3 hours, stirring occasionally. Add the meat and cook for another hour, remove bay leaves. Add cooked spaghetti mix well. Serve with parmesan cheese and garlic bread." ]
[Name] Taco Salad or Lettuce Tacos [AuthorId] 644753 [AuthorName] Nonei [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-03T16:33:00Z [Description] Make and share this Taco Salad or Lettuce Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1/2", "1", "1", "1", "1", "1 1/2", "3/8 - 1/2", "3/8 - 1/2", "1", "1", "2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["butter lettuce", "romaine lettuce", "onion", "bell pepper", "zucchini", "chicken thighs", "ground beef", "chili powder", "ground cumin", "paprika", "dried oregano", "salt", "cheddar cheese", "tomatoes", "Hass avocado", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.8 [FatContent] 45.6 [SaturatedFatContent] 13.6 [CholesterolContent] 130.1 [SodiumContent] 680.7 [CarbohydrateContent] 13.4 [FiberContent] 5.8 [SugarContent] 4.7 [ProteinContent] 29.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients for taco seasoning in a small bowl. Cook onion, pepper, and zucchini in oil over medium-high heat until softened. Add ground beef or chicken, breaking up larger pieces. As soon as meat begins to brown, sprinkle taco seasoning over meat in pan and stir well. Continue to cook meat mixture, stirring occasionally, until cooked through. While meat cooks, prepare toppings - grate cheese, dice tomatoes, slice avocado, drain olives - and mix ranch dressing and salsa. For salads: layer lettuce, meat, cheese, and toppings, and drizzle with salsa ranch dressing. For lettuce tacos: place meat, toppings, and dressing in lettuce leaf \"shells\". Enjoy!
[Name] Low Carb BLTs [AuthorId] 644753 [AuthorName] Nonei [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-03T16:33:00Z [Description] BLT without the bread! And with Avocado to be more filling (so... BLATs, although that doesn't sound as appetizing!) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/30/91/hR2fJFG8RBGpVQdCU6oE_20170821_120953.jpg.png" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "2", "8"] [RecipeIngredientParts] ["bacon", "tomatoes", "mayonnaise", "avocados", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 831.0 [FatContent] 47.4 [SaturatedFatContent] 11.6 [CholesterolContent] 38.6 [SodiumContent] 670.4 [CarbohydrateContent] 88.7 [FiberContent] 56.8 [SugarContent] 30.2 [ProteinContent] 38.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook bacon until crispy, then drain on paper towels. Spread desired amount of mayo on each lettuce leaf. Top with tomato, bacon (breaking up if needed], and avocado. Fold lettuce leaf over contents. Enjoy!
[Name] Lemon Cupcakes [AuthorId] 2001654874 [AuthorName] Luke R. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-08-03T16:34:00Z [Description] Make and share this Lemon Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "2", "2", "2 1/2", "1/4", "2 1/2", "1 1/4", "1/2", "2", "3", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "baking powder", "salt", "flour", "milk", "butter", "lemon juice", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.8 [FatContent] 10.6 [SaturatedFatContent] 6.5 [CholesterolContent] 42.7 [SodiumContent] 159.3 [CarbohydrateContent] 38.3 [FiberContent] 0.4 [SugarContent] 27.3 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] 1 2 dozen [RecipeInstructions] Place dry together. Then add wet. Ice after they are cooled. 350 degrees for 20 minutes. After iced, put in fridge for an hour.
[Name] Supreme Pizza Pasta Casserole [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-03T18:48:00Z [Description] Make and share this Supreme Pizza Pasta Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1/2", "1", "1", "1", "2", "8", "23 1/4", "1", "1", "17"] [RecipeIngredientParts] ["rotini pasta", "lean ground turkey", "extra virgin olive oil", "garlic", "onion", "green bell peppers", "mushrooms", "reduced-fat mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.5 [FatContent] 7.8 [SaturatedFatContent] 1.9 [CholesterolContent] 28.6 [SodiumContent] 538.2 [CarbohydrateContent] 49.8 [FiberContent] 5.7 [SugarContent] 14.2 [ProteinContent] 16.3 [RecipeServings] 6.0 [RecipeYield] 6 1.5 cups [RecipeInstructions] ["Bring a large pot of salted water to boil over high heat. Cook the pasta to al dente according to the package directions. Drain and set aside.", "In a large skillet over medium-high heat, cook the ground beef until no longer pink, 7 to 8 minutes. Use a wooden spoon to break the beef up as it cooks. Transfer the beef to a plate and drain any excess fat from the skillet.", "Add the olive oil to the skillet over medium-high heat. Add the garlic, onion, bell peppers, and mushrooms and cook until the vegetables are softened, 4 to 6 minutes.", "Preheat the oven to 350° F. Spray a 13x9-inch baking dish or a 14-inch round baking dish with nonstick cooking spray.", "Return the cooked ground beef back to the skillet and mix with the vegetables. Reduce the heat to low. Pour the pasta sauce into skillet. Add the Italian seasoning and mix well. Stir the cooked pasta into the skillet, making sure to evenly coat the pasta.", "Transfer the mixture to the prepared baking dish. Top with the mozzarella and pepperoni. Bake uncovered until the cheese has melted, 20 to 25 minutes." ]
[Name] Jerk Chicken [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT2H [PrepTime] PT40M [TotalTime] PT2H40M [DatePublished] 2017-08-03T18:59:00Z [Description] The Jamaican marinade, or jerk sauce, is traditionally used with pork and chicken. Although ingredients vary, jerk seasoning usually includes chiles, thyme, allspice, and cinnamon. Many supermarkets now carry premixed jerk seasoning in the spice section. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Caribbean", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1", "1 1/2", "1", "1/2", "8"] [RecipeIngredientParts] ["scallion", "garlic cloves", "jalapeno chile", "lime juice", "olive oil", "light-brown sugar", "ground allspice", "dried thyme", "ground cinnamon", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.0 [FatContent] 18.5 [SaturatedFatContent] 4.8 [CholesterolContent] 75.0 [SodiumContent] 74.8 [CarbohydrateContent] 4.5 [FiberContent] 0.9 [SugarContent] 2.4 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] 8 Pieces of Chicken [RecipeInstructions] Make marinade: In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water; blend until smooth. Set aside 1/4 cup for brushing. Place chicken in a shallow dish; season all over with salt. Pour remaining marinade over chicken; toss to coat. Cover; refrigerate, turning once or twice, at least 2 hours, or up to overnight. Heat grill to medium-high; oil grates. Lift chicken from marinade, letting excess drip off (discard marinade]; place on grill, and cover. Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes. Move chicken to a cooler part of the grill; brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more. Serve immediately.
[Name] TRAEGER SLOPPY JOES [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-08-03T19:11:00Z [Description] Smoked hamburger is stirred into a rich, flavorful tomato sauce on the grill. You’ll never think of THE Lunch Lady again after devouring these Traegered Sloppy Joes. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2", "2"] [RecipeIngredientParts] ["onion", "carrot", "red sweet bell pepper", "garlic cloves", "dried ancho chile powder", "kosher salt", "ground black pepper", "Worcestershire sauce", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.2 [FatContent] 25.1 [SaturatedFatContent] 9.2 [CholesterolContent] 102.8 [SodiumContent] 223.0 [CarbohydrateContent] 4.7 [FiberContent] 1.1 [SugarContent] 2.3 [ProteinContent] 28.7 [RecipeServings] 6.0 [RecipeYield] 6 Sandwiches [RecipeInstructions] ["When ready to cook, start the Traeger grill on smoke with lid open until fire is established (4 to 5 minutes]. Set the temperature to Smoke and preheat, lid closed, for 10 to 15 minutes.", "Make 1/2 inch thick hamburger patties from the meat and put on the grill. Cook for about 30 minutes. This will add a smoky flavor, but not cook them all the way through. Remove from grill and set aside.", "Adjust temperature to High and place a cast iron skillet on grill. Close the lid and allow to preheat for 10 to 15 minutes.", "Add oil to pan along with the onion, carrot and bell pepper. When the onions are translucent add the garlic, ancho powder, chipotle powder, salt and black pepper. Stir and cook for 5 minutes.", "Add the barbecue sauce and Worcestershire and let it thicken.", "Add the smoked meat, close the lid and cook for about 15 minutes. You want to just cook the meat through and coat it with sauce.", "When it is the right thickness, check the taste and adjust any of the ingredients to your preference.", "Toast the buns on grill if desired for 1 minute. Spoon the mixture onto the buns and serve with your favorite sides. Enjoy!" ]
[Name] Huevos Rancheros Tacos [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-03T19:32:00Z [Description] This decadent knife-and-fork taco by Cooking Light features a soft, runny egg atop beans, cheese, pico de gallo and so much more! Each taco delivers a good amount of protein and fiber helping you feel fuller and oh-so-satisfied. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "2", "4", "1/4", "1/4", "2", "1/2", "1/4", "4"] [RecipeIngredientParts] ["corn tortillas", "black beans", "olive oil", "eggs", "black pepper", "pico de gallo", "avocado", "fresh cilantro leaves", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.0 [FatContent] 16.5 [SaturatedFatContent] 5.7 [CholesterolContent] 203.3 [SodiumContent] 271.1 [CarbohydrateContent] 20.1 [FiberContent] 5.4 [SugarContent] 1.5 [ProteinContent] 13.7 [RecipeServings] 4.0 [RecipeYield] 4 tacos [RecipeInstructions] Preheat broiler to high. Arrange tortillas on a baking sheet; lightly coat tortillas with cooking spray. Broil 2 minutes; remove pan from oven. Turn tortillas over. Top each tortilla with 2 tablespoons cheese and 2 tablespoons beans. Broil 1 minute or until cheese melts. Remove from oven. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until whites are set. Place 1 egg in center of each tortilla; sprinkle with pepper. Top tacos evenly with pico de gallo, crema, avocado, and cilantro. Serve with lime.
[Name] Slow Cooker Buffalo Chicken Lettuce Wraps [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-08-03T19:38:00Z [Description] If you love buffalo chicken anything, you must add these to your repertoire! Lettuce wraps aren't always the simplest to eat, but a little mess on your plate is worth it for this healthy, easy appetizer or light meal! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "16", "1/2", "1", "1 1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "celery", "onion", "garlic clove", "low sodium chicken broth", "lettuce leaf", "carrots", "celery ribs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.6 [FatContent] 2.1 [SaturatedFatContent] 0.5 [CholesterolContent] 37.8 [SodiumContent] 137.5 [CarbohydrateContent] 6.8 [FiberContent] 1.7 [SugarContent] 2.9 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["1. Combine the chicken, onions, celery stalk (1], garlic, and broth in a slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.", "2. Remove the chicken from the pot, reserve 1/2 cup broth, and discard the rest. Shred the chicken with two forks, return to the slow cooker with the reserved broth and the hot sauce. Cook on high for an additional 30 minutes (I just kept mine on warm for another hour or two].", "3. Serve chicken on lettuce cups, topped with buffalo chicken, shredded carrots, chopped celery, blue cheese, and ranch dressing, if desired." ]
[Name] Slow Cooker Frittata With Kale, Roasted Red Pepper, and Feta [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-08-03T19:43:00Z [Description] This Slow Cooker Frittata with Kale, Roasted Red Pepper, and Feta is perfect for a day when you're busy and want a breakfast that cooks without you having to watch it. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 -2", "5", "6", "1/4", "4 -5", "8", "1/2"] [RecipeIngredientParts] ["olive oil", "kale", "green onion", "feta", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.3 [FatContent] 11.6 [SaturatedFatContent] 5.2 [CholesterolContent] 265.9 [SodiumContent] 717.7 [CarbohydrateContent] 5.1 [FiberContent] 0.9 [SugarContent] 1.2 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Wash kale if needed, and spin dry or dry with paper towels. Heat the oil, either in the Ninja Cooker on the Stovetop/High setting or in a large frying pan on medium-high. When the oil is hot, add the kale and saute until it's softened into a flat layer, about 3-4 minutes in the Ninja Cooker and slightly less in a pan. If you're using a regular slow cooker, spray it well with non-stick spray or oil and transfer the cooked kale to the slow cooker. If you're using the Ninja Cooker, turn to Slow Cook/Low setting.", "Drain red peppers and chop into fairly small pieces. Slice the green onions and crumble the Feta. Add the chopped red pepper and sliced green onion to the slow cooker with the kale. Beat the eggs well, pour over other ingredients in the slow cooker, and stir so all ingredients are well-combined. Season with Spike Seasoning and black pepper, then sprinkle on the Feta.", "Cook on low for 2 - 3 hours, or until the frittata is well set and cheese is melted. (I cooked mine for 2 hours and 45 minutes and it was perfect, but I got distracted with a phone call and it may have been done slightly sooner than that. I think the Ninja cooks a little hotter than other slow cookers, so it may take slightly longer if you don't use the Ninja Cooker.] Serve hot, with a dollop of low-fat sour cream if desired." ]
[Name] Protein-Packed Pancakes [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-03T19:45:00Z [Description] If you shy away from pancakes because they don’t have enough protein, these moist protein-packed pancakes were made for you! Greek yogurt is thick, creamy and a popular lean protein that gives this dish a tangy flavor. Each satisfying stack of pancakes is topped with fresh blueberries. You can also serve with a ripe banana or maple syrup if desired. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1/4", "2", "1", "1", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "eggs", "vanilla extract", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.7 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 544.3 [CarbohydrateContent] 31.8 [FiberContent] 1.4 [SugarContent] 6.1 [ProteinContent] 9.7 [RecipeServings] 2.0 [RecipeYield] 4 pancakes [RecipeInstructions] Add dry ingredients (flour, sugar, baking powder and salt] to a bowl. In a separate bowl, combine the wet ingredients (eggs, vanilla extract and Greek yogurt] until well mixed. Add the dry ingredients to the wet ingredients and stir together until well combined. Spray your pan or griddle with cooking spray and place onto stove on medium-low heat. Use a 1/4 cup to portion out pancakes that are about 4 inches in diameter. Cook pancakes until the bottom side is brown (about 3-4 minutes], then flip the pancakes. You’ll notice that these pancakes won’t bubble up like traditional pancakes. Leave extra room in the pan because the pancakes may splatter when you flip them. After flipping the pancake, cook until the other side is brown (about 2-3 minutes]. Repeat with remaining batter. Top pancakes with blueberries, and enjoy.
[Name] Blueberry Cheesecake Baked Oatmeal [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-08-03T19:59:00Z [Description] Dessert for breakfast? Yes, please! This baked oatmeal from Kim’s Cravings is creamy, hearty, dotted with blueberries and will keep you full until lunch. It stores well in the fridge for a few days, so you can have breakfast ready for the whole week. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1", "1/2", "2", "1 1/4", "2", "1/4", "2", "3/4"] [RecipeIngredientParts] ["old fashioned oats", "baking powder", "cinnamon", "salt", "eggs", "maple syrup", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 245.5 [FatContent] 4.4 [SaturatedFatContent] 1.0 [CholesterolContent] 62.0 [SodiumContent] 343.1 [CarbohydrateContent] 44.4 [FiberContent] 5.5 [SugarContent] 13.5 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Preheat oven to 375°F (200°C]. Coat a 9-by-13-inch (23×30 cm] baking dish with cooking spray/oil. (Use a smaller baking dish if you prefer a thicker oatmeal].", "Combine oats, baking powder, cinnamon and salt in a large bowl. Stir in the blueberries. (Coating them prevents the blueberries from sinking to the bottom of the oatmeal.].", "Stir in the milk, eggs, vanilla, maple syrup and cottage cheese. Transfer oatmeal mixture to the prepared baking dish.", "Cover baking dish with foil, and bake for 30 minutes. Remove foil and bake another 15–20 minutes. Serve with fresh blueberries and a splash of milk." ]
[Name] SLOW COOKER KOREAN BBQ [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT10H [PrepTime] PT20M [TotalTime] PT10H20M [DatePublished] 2017-08-03T20:25:00Z [Description] Try making this quick and simple Korean barbecue meat for dinner tonight. The sweetness from the brown sugar balances the spicy chili garlic sauce. You can choose chicken, pork or beef! It’s a perfect sauce if you’re bored of plain old barbecue sauce and want to add an Asian flare to dinner. [Images] character(0) [RecipeCategory] Korean [Keywords] "Asian" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "2", "1", "1 1/2", "1/2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "soy sauce", "brown sugar", "brown sugar", "garlic", "fresh ginger", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.8 [FatContent] 23.5 [SaturatedFatContent] 6.5 [CholesterolContent] 127.4 [SodiumContent] 1491.1 [CarbohydrateContent] 15.5 [FiberContent] 0.3 [SugarContent] 13.8 [ProteinContent] 28.8 [RecipeServings] 6.0 [RecipeYield] 6 Serving [RecipeInstructions] ["In a bowl whisk together the soy sauce, brown sugar, garlic, vinegar, sesame oil, chili garlic sauce, ginger and pepper.", "Place meat in the bottom of the slow cooker and top with the whisked sauce mixture.", "Cover and cook: Chicken: 4-6 hours on low, Pork: lean cuts (like sirloin] 4-6 hours, on low, fattier cuts (like pork shoulder] 8-10 hours on low, Beef: chuck roast 6-10 hours on low, for ground beef 4-6 hours on low.", "You can cut up the meat into bite size pieces or shred it or slice it…however you want to serve it." ]
[Name] The Schattenkerk Family’s Pork Meatballs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT1H20M [TotalTime] PT2H [DatePublished] 2017-08-04T17:49:00Z [Description] Make and share this The Schattenkerk Family’s Pork Meatballs 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/53/31/02/9ozhOiXSpuTjHrcDR7JA_0228737_FOODcomFOODNLV0228737AmDinPetersons031_s16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/02/qaSLPbT4iMuvGp1AQR5w_0228737_FOODcomFOODNLV0228737AmDinPetersons027_s16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/02/qXuIlyO5RkGd6MbdG6uX_0228737_FOODcomFOODNLV0228737AmDinPetersons024_s16x9.jpg" ] [RecipeCategory] Meatballs [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1/8", "1/4", "1/8", "1/8", "1/4", NA, "1/4", "2", "1/2 - 1", NA] [RecipeIngredientParts] ["ground pork", "pork sausage links", "prosciutto", "baguette", "Italian parsley", "parmesan cheese", "red pepper flakes", "flaked sea salt", "onion", "eggs", "mace", "The Simplest Tomato Sauce Ever (Marcella Hazan]"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.3 [FatContent] 14.0 [SaturatedFatContent] 5.0 [CholesterolContent] 71.2 [SodiumContent] 265.0 [CarbohydrateContent] 12.6 [FiberContent] 0.6 [SugarContent] 0.7 [ProteinContent] 12.9 [RecipeServings] nan [RecipeYield] 12 meatballs [RecipeInstructions] Combine in a big bowl with hands, create a small test patty, fry in a little oil. Then taste for seasoning and adjust. Form meatballs into golf ball sized balls. Place in oiled casserole and bake for 30-40 minutes at 350 degrees F. Remove from oven, turn meatballs over, cover with red sauce, bake for another 40 minutes. Serve with buttered noodles, more sauce and fresh parmesan cheese.
[Name] Melton's Potato Soup [AuthorId] 2001655784 [AuthorName] Anonymous [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-04T19:43:00Z [Description] Make and share this Melton's Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "10", "7", "6", "2", NA, NA] [RecipeIngredientParts] ["bacon", "all-purpose flour", "unsalted butter", "milk", "russet potatoes", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.8 [FatContent] 35.4 [SaturatedFatContent] 21.2 [CholesterolContent] 103.2 [SodiumContent] 358.4 [CarbohydrateContent] 44.2 [FiberContent] 3.7 [SugarContent] 1.4 [ProteinContent] 19.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] melt butter in a large stock pot over medium heat. whisk in flour until lightly browned (about 1 minute]. gradually whisk in milk and cook, whisking constantly until slightly thickened (1-2 minutes]. stir in potatoes and bring to boil; reduce heat and simmer until potatoes are tender (10-20 minutes]. stir in cheese and sour cream, salt and pepper. garnish with bacon and green onions.
[Name] NY Style Cheesecake - WIP [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT24H [PrepTime] PT20M [TotalTime] PT24H20M [DatePublished] 2017-08-04T19:46:00Z [Description] I am just working on a cheesecake recipe. This will be continually updated until I get it where I want it. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1.5", "3", "1", "1", "3"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "sour cream", "sweetened condensed milk", "lemon juice", "vanilla extract", "graham cracker pie crust", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 529.3 [FatContent] 35.6 [SaturatedFatContent] 18.4 [CholesterolContent] 140.8 [SodiumContent] 400.1 [CarbohydrateContent] 43.6 [FiberContent] 0.3 [SugarContent] 37.7 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] 1 Cheesecake [RecipeInstructions] Place softened cream cheese, sour cream, vanilla, sweetened condensed milk and lemon juice in a large mixing bowl. Use a wooden spoon or firm rubber spatula to break up cream cheese into small chunks. (This step might not be necessary, I am still working that out.]. Use electric mixer to blend all components together (NOTE: It is very important not to overwork the mixture. Once the cream component begins to \"whip\" you will lose the density of the cheesecake and it will become more \"fluffy\"]. Use the mixer on a fairly slow setting if possible, while still blending the ingredients (the cream cheese will be the toughest to blend in, so break it into the smallest possible pieces before blending]. *Note: Once I doubled the recipe, it didn't seem to matter anymore about the \"over-mixing\". With all the liquids going in (the eggs, vanilla, lemon juice, condensed milk] the mixture was so runny I'm not sure if it would be possible to over-whip the cream portion. I'll keep an eye on that.]. Once the mixture is nearly completely blended, turn the speed up to medium high and add 1 egg at a time until all are blended. turn off mixer. Pour into graham cracker crust until it is near to the brim. Place the cake in a large pan or roaster pan and place in oven pre-heated to 300f. Once in the oven, pour very hot water into the roaster up to half - two-thirds up the side of the cake pan. Bake at 300 for an hour. The cake is done when most of the cake is firm, but the center is still a bit jiggly. Turn off oven and leave it sit in the oven until the oven temp drops to about 250f, then open the door and let sit until about 150f. remove from oven and cool on cake rack until no residual heat emanates from the bottom of the cake pan. Cover and refrigerate over-night. Serve and enjoy!
[Name] Cheesecake: Simple, Dense, Delicious [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-08-04T19:46:00Z [Description] This is a simple cheesecake recipe given to me by a former Chef of the Rainbow Room, NYC. It is very thick, dense and (for me) delicious. For a tweak: add a half cup of shredded white chocolate (for White Chocolate Cheesecake) or anything else you can think of!! [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["Philadelphia Cream Cheese", "sour cream", "sweetened condensed milk", "lemon juice", "vanilla extract", "graham cracker pie crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.0 [FatContent] 36.9 [SaturatedFatContent] 18.5 [CholesterolContent] 94.3 [SodiumContent] 439.2 [CarbohydrateContent] 50.0 [FiberContent] 0.5 [SugarContent] 41.4 [ProteinContent] 9.2 [RecipeServings] 8.0 [RecipeYield] 1 Cheesecake [RecipeInstructions] Place softened cream cheese, sour cream, vanilla, sweetened condensed milk and lemon juice in a large mixing bowl. Use a wooden spoon or firm rubber spatula to break up cream cheese into small chunks. Use electric mixer to blend all components together (NOTE: It is very important not to overwork the mixture. Once the cream component begins to \"whip\" you will lose the density of the cheesecake and it will become more \"fluffy\"]. Use the mixer on the slowest setting possible while still blending the ingredients (the cream cheese will be the toughest to blend in, so break it into the smallest possible pieces before blending]. Pour into pre-made graham cracker crust until it is near to the brim. (I usually have extra batter - not enough for two shells, but too much for one. Alternatively, you can use a spring-form and fill it up!]. Bake at 350 for 45 mins - hour (check for cracking of the cakes surface: if it cracks it is done!] The cake will generally rise and then fall. You don't have to let it crack before pulling it. The thicker and denser you like it, the longer you let it bake. Allow to cool, then refrigerate for at least three hours. (Though I prefer to wait 24 hours]. Serve and enjoy!
[Name] RICH'S TEXAS CHILI [AuthorId] 387203 [AuthorName] Philip Cocuzza [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-08-04T19:46:00Z [Description] Make and share this RICH'S TEXAS CHILI recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "4", "3", "1", "5", "2", "40", "28", "15", "1", "1", "3"] [RecipeIngredientParts] ["olive oil", "garlic", "ground turkey", "onion", "green bell peppers", "dark red kidney beans", "water", "crushed tomatoes", "tomato paste", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.0 [FatContent] 14.9 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 378.6 [CarbohydrateContent] 58.6 [FiberContent] 17.8 [SugarContent] 6.7 [ProteinContent] 19.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1.\tHeat olive oil. 2.\tAdd garlic – do not burn. 3.\tAdd meat, cook until browned. 4.\tAdd onions, peppers, beans, water, crushed tomatoes, tomato paste and all seasonings. 5.\tStir occasionally to keep from sticking. 6.\tMore water may be added if you want a thinner chili. 7.\tSeason to taste with salt & pepper.
[Name] Raspberries Mousse [AuthorId] 2001654155 [AuthorName] mypinchofitaly [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-08-04T19:47:00Z [Description] I really like to prepare this dessert because it is fast to do and really fresh, especially when it comes to getting hot and you would like something tasty without strive too much! Just a few ingredients and it’s done. Great for serving to your guests or even for snacks. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001654155/lpTOOVN9TByHyUWH11u5_Raspberries%20mousse.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "4", "120", "2"] [RecipeIngredientParts] ["ricotta cheese", "raspberries", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 594.2 [FatContent] 26.4 [SaturatedFatContent] 9.3 [CholesterolContent] 29.1 [SodiumContent] 742.5 [CarbohydrateContent] 75.7 [FiberContent] 5.7 [SugarContent] 18.8 [ProteinContent] 14.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash well the raspberries and dry them with a cloth or kitchen paper. Set aside a couple of raspberries to garnish. In a mixer put the rest of raspberries, add the 2 tablespoons of brown sugar and mix until you get a soft and uniform juice. Tasted to see if it is sweet enough or not according to your taste. Put the fresh cheese in a bowl and mix it with a fork. Now crumble the biscuits with your hands. Pour a couple of spoons of raspberry juice in each glass and so prepare the first layer as base. Pour the remaining raspberry juice into the bowl with cheese and mix uniformly until you will get a velvety light pink compound. Now add a second layer of crumbled biscuits on the first layer of raspberry juice, then add the pink compound (raspberries + cheese] and finish the last layer with other crumbs of biscuits and garnish with a whole raspberry.
[Name] Spaghetti With Mussels [AuthorId] 2001654155 [AuthorName] mypinchofitaly [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-08-04T19:53:00Z [Description] Spaghetti with the Mussels (Spaghetti con le cozze) are an unbeatable classic Italian main course, very tasty and with a spectacular scent of sea. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001654155/6DHPE1KTp6OmV1ldThRQ_Spaghetti%20with%20mussels.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mussels", "European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["450", "180", "1", "2", "1", "1"] [RecipeIngredientParts] ["mussels", "spaghetti", "garlic clove", "extra virgin olive oil", "ground black pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.3 [FatContent] 20.1 [SaturatedFatContent] 3.1 [CholesterolContent] 63.0 [SodiumContent] 651.5 [CarbohydrateContent] 86.3 [FiberContent] 3.7 [SugarContent] 2.8 [ProteinContent] 40.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] If you use the fresh mussels just bought from the fish monger - or the counter of the supermarket cool - let them clean it directly from them. When you are at home, I recommend you to check yourself again, something can escape and wash them again. Boil the water (not salted] for spaghetti. In a large pan put the peeled crushed clove of garlic and add three spoons of EVOO and brown the garlic. Remove the garlic and put the mussels together with some minced parsley, cover with a lid and let open them (it will take only a few minutes]. As soon as they are open, turn off the flame. Remove the mussels from the shell and set them aside with a little of their water (you can keep them off with the shell to put it on the pasta]. Filter the mussels baking liquid with a narrow mesh strainer to remove any impurities. Put the liquid back in the pan and turn on the flame only for a few minutes before draining the spaghetti directly into the liquid. This is the most important step: put the spaghetti in boiling water without salt, or just with a pinch, and cook for about 7/8 minutes. Take spaghetti from the water with a fork and transfer it to the pan with the mussel liquid where you will finish the cooking by adding, if necessary, cooking water to the spaghetti. When you miss 1 minute at the end of the cooking, join the mussels, the chopped parsley and a generous black ground pepper.
[Name] Spinach and Strawberry Smoothie [AuthorId] 2001656644 [AuthorName] amianderson59 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-04T19:53:00Z [Description] Make and share this Spinach and Strawberry Smoothie recipe from Food.com. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["spinach", "frozen strawberries", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.6 [FatContent] 18.2 [SaturatedFatContent] 11.2 [CholesterolContent] 68.3 [SodiumContent] 270.8 [CarbohydrateContent] 44.0 [FiberContent] 5.3 [SugarContent] 10.2 [ProteinContent] 17.8 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Place all ingredients into blender, blend until smooth and enjoy! Place all ingredients into blender, blend until smooth and enjoy!
[Name] Oilve Oil Biscuits [AuthorId] 2001654155 [AuthorName] mypinchofitaly [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-08-04T19:54:00Z [Description] I have prepared these biscuits by replacing the butter with the oil … a bit for curiosity and some because I have finished the butter, and so, I experienced this recipe … I’m jumping in with both feet! The stuffing with cherry jam is then a personal addition there is really good. In fact, they were … seeing that they disappeared in a moment! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001654155/M0tp9o9QyWypoXRMRr2w_Biscuits%20made%20with%20extra%20virgin%20olive%20oil.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["290", "120", "90", "2", "1", "1", "5", "1", "1", "1"] [RecipeIngredientParts] ["white flour", "brown sugar", "extra virgin olive oil", "eggs", "lemon zest", "baking powder", "vanilla extract", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.8 [FatContent] 25.6 [SaturatedFatContent] 4.0 [CholesterolContent] 93.0 [SodiumContent] 177.1 [CarbohydrateContent] 90.8 [FiberContent] 2.0 [SugarContent] 33.9 [ProteinContent] 10.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat the eggs and gradually add the oil, mix constantly. Then add the brown sugar, mix constantly. Knead the mixture with the flour, add baking powder, lemon zest, vanilla extract and a pinch of salt; you have to get a smooth compact dough ( See picture below ]. Put now the dough on a work surface. Wrap the dough in a plastic wrap and put in the refrigerator for about 30/40 minutes. After this time, you can use it for preparing biscuits. Pre-heat the oven. Roll the dough on a chopping board with a rolling-pin. Now with a glass or with a round pastry cutter, make some disks of pastry, the size you prefer. On each pastry disk put a teaspoon of cherry jam and then close it with another piece of pastry. Bake them for about 15/20 minutes in an oven that’s been preheated to 200 degrees. When they begin to brown, take off from the oven, let them cool down, sprinkle with powdered sugar and serve up!
[Name] Stuffed Omelette Rolls [AuthorId] 2001654155 [AuthorName] mypinchofitaly [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-04T20:18:00Z [Description] A starter or second course .. nice to present to your guests or to bring with you if you are going to a picnic in the open air, or also if you like to prepare something different from the usual omelette... well, you can make a tasty and quick recipe and you can taste this dish also cold. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001654155/G24tC9OQSIWAKCmu28mg_Filled%20omelette%20rolls.jpg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "30", "1", "30", "150", "1", "1", "1", NA, "2", "1", "1"] [RecipeIngredientParts] ["eggs", "parmesan cheese", "nutmeg", "milk", "cooked ham", "mint", "parsley", "ground black pepper", "extra virgin olive oil", "salt", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.4 [FatContent] 38.6 [SaturatedFatContent] 12.1 [CholesterolContent] 331.3 [SodiumContent] 471.6 [CarbohydrateContent] 6.7 [FiberContent] 2.3 [SugarContent] 1.0 [ProteinContent] 36.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Beat the eggs in a bowl and then add the milk, a pinch of grated nutmeg and mix together.", "Then add a pinch of salt, black ground pepper, chopped mint leaves, chopped parsley, grated parmesan cheese, and mixing well all the ingredients.", "Pour the mixture into a frying pan already hot with a drop of EVOO, cook well and evenly the omelette first on one side, and then turn it with the help of a lid or a plate (or a spatula if you are particularly good!] and let it cook on the other side, flame not too high.", "In the meantime, put the tinfoil on a flat surface, remove the omelette from the frying pan and put it on the aluminum foil sheet -- while omelette is still hot, add the slices of mozzarella and then the slices of cooked ham, close the omelette wrapping it to form a cylinder with the help of the tinfoil, close the ends, wait about 10 minutes and then put it in the fridge for at least half an hour.", "Then remove it from the fridge, unroll it and cut into slices of at least 1 cm. If the slice tends to open, I recommend to insert the toothpicks to the side about 1.5 cm from each other and cut the slices between the toothpicks. If you like, you can serve the rolls with the stuffed toothpicks -- scenic!" ]
[Name] Chicken Casserole World Class [AuthorId] 1086570 [AuthorName] bill mayes [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-04T20:18:00Z [Description] Make and share this Chicken Casserole World Class recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "3/4", "1", "2", "1", "10", "1/2", "1/4", "2 1/2", "1/2"] [RecipeIngredientParts] ["sliced water chestnuts", "light mayonnaise", "cooked rice", "fresh lemon juice", "sweet onion", "kosher salt", "pepper", "chicken", "chicken bouillon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.9 [FatContent] 9.5 [SaturatedFatContent] 1.8 [CholesterolContent] 10.7 [SodiumContent] 577.4 [CarbohydrateContent] 15.7 [FiberContent] 1.0 [SugarContent] 2.3 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 18 minuets [RecipeInstructions] Mix instant Chicken Bouillon and 1/2 cup very warm water till everything is desolved. Combine all ingredients and mix well. Add bouillon and mix well again. Topping. 1 cup Pepperidge Farm herb mixture and 5 TSP Butter. Melt butter and Pepperidge farm mix and cover top of casserole. Bake at 350 degrees for 30 minutes or until brown. use 9x13 glass baking dish.
[Name] How to Prepare Beef Jerky the South African Way [AuthorId] 2001512219 [AuthorName] Bull And C. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-08-04T20:19:00Z [Description] Beef Jerky is one of the most liked snack options among people and they always love making it different ways. One such way is inspired by South Arica. In this post, you will get to know how you can prepare your favorite Beef Jerky the South African style. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001512219/Aub7weDERFWDBJLJ6kCJ_biltong_traditional_with_green_avocado_toast_grande_5f8929dc-9f1a-43e0-abda-8f1d815d133e_grande.jpg" [RecipeCategory] Meat [Keywords] ["South African", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "300", "50", "25", "4", "1/2", "25", "50", "250"] [RecipeIngredientParts] ["rump steak", "rock salt", "pepper", "whole coriander seeds", "sugar", "vinegar", "Worcestershire sauce", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2064.9 [FatContent] 123.3 [SaturatedFatContent] 48.3 [CholesterolContent] 749.4 [SodiumContent] 592.7 [CarbohydrateContent] 14.9 [FiberContent] 4.4 [SugarContent] 1.8 [ProteinContent] 209.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Reach out to your local butchers and get some good quality beef or order it online. I like to buy from https://bullandcleaver.com/. They are trusted and quality is also good. Now get it cut against the grain if possible and stay away from the fat. It would also add more flavor to the beef. Take it your place and leave it ideal for not less than one hour. Being by sprinkling a bit of rock salt in a plastic or glass dish. Now put the same between each layer and leave the beef for one hour. Till the time it gets ready, prepare your spice. Start with whole coriander seeds. When it comes to grinding spices, the most preferred way is to use a coffee grinder. You can decide it on your own. Once you’re done with grinding, mix pepper. Basis your taste, grind it to 5-10g. Get some sugar 2-4g. Along with some spices around 25g. Now mix them well. Remember that you can use it later still if you don’t use this time. You would notice moisture drawing out due to rock salt. Get 25 ML of Worcester sauce and make your beef bath ready. Get 500 ml of brown vinegar. 250 ml of warm water. Now mix the meat bath together. Brush off the salt. Put your meat in the meat bath. It’s time to sprinkle your spices on it. Keep in mind that less is more. Treat your meat in strips by using a variety of spices, chilly, garlic, curry powder, or anything else that tends to enhance its taste. But sprinkle only. Now put it in your air dryer. Leave some space between these strips to ensure smoother air flow. Wait till next morning when the rich texture of your meat comes out. If you find it wet and juicy, it means it needs more drying. Taste it regularly and dry it if you don’t get that perfect taste. To enjoy it more, take it with beer. Invite your friends for a fabulous treat this weekend.
[Name] Coffee Rubbed Steak With Garlic Basil Butter Topper [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT13M [PrepTime] PT15M [TotalTime] PT28M [DatePublished] 2017-08-05T00:58:00Z [Description] Make and share this Coffee Rubbed Steak With Garlic Basil Butter Topper 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/53/31/14/YCWz94y0Rri0kLaItgFm_1939423199633867.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/euEO6FcQBWrHORialQuq_1914021405507380.jpg"] [RecipeCategory] Steak [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1/4", "1/2", "1/2", "1/8", "1/8", "1/2", "1", "1/2", "2", "2", "1", "5"] [RecipeIngredientParts] ["salt", "brown sugar", "cornstarch", "garlic powder", "onion powder", "cumin", "pepper", "ground rosemary", "coffee", "butter", "garlic clove", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.8 [FatContent] 11.8 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 7082.3 [CarbohydrateContent] 9.3 [FiberContent] 1.5 [SugarContent] 4.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 2 Steaks [RecipeInstructions] Mix all dry ingredients for rub and coat both sides of steak. Cover and put the steaks into the fridge for at least 40 minutes. (Remove steaks and allow to sit on counter 30 minutes prior to grilling.]. While steaks sit, take out butter, garlic, and basil. Cut basil and use a garlic press to smash garlic, mixing both into the butter. Cover and place in the fridge. (Remove butter when taking the steaks out to come to room temperature]. Preheat grill. Place the steaks on the grill and cook until golden brown + slightly charred, about 4 to 5 minutes. Flip steaks over and continue to grill (3 to 5 minutes for medium-rare, 5 to 7 minutes for medium, 8 to 10 minutes for medium-well. Remove from grill and top with basil garlic butter. Tent loosely with foil and let rest 5 minutes on cutting board or plate before slicing.
[Name] Thukpa Bhathuk (Tibetan Beef Noodle Soup) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-08-05T16:13:00Z [Description] The key to this soup is the bhatsa noodles. They are similar to Italian gnochhi but have a little scoop shape which helps to hold the broth in each one. If you don't want to take the time to make the bhatsa, you can use noodles or pasta instead. You can also make this vegetarian by eliminating the beef and using vegetable bouillon. It can also easily be doubled to serve a family. The total time to make this soup is about an hour. Much of the prep time is done while the beef broth is simmering. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1/3", "1", "6", "2/3", "1", "1", "5", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["beef sirloin", "garlic cloves", "onion", "water", "daikon radish", "green onion", "cilantro", "spinach", "tomatoes", "all-purpose white flour", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 633.9 [FatContent] 15.9 [SaturatedFatContent] 6.1 [CholesterolContent] 85.0 [SodiumContent] 182.3 [CarbohydrateContent] 84.8 [FiberContent] 7.5 [SugarContent] 6.1 [ProteinContent] 36.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the beef in 3 cups of water with bouillon, garlic and onion. When the broth starts to boil, turn down to medium and cook for 20 minutes. After 20 minutes, turn down to low, and simmer for another 30 minutes. The longer you cook this soup, basically, the better, so if you have time, let it continue to simmer. Meanwhile, peel the daikon (a potato peeler works well] and chop off the ends. Chop the daikon into thin, narrow strips about as long as your finger. Soak the chopped daikon strips in water with 1 teaspoon of salt. Soak for a few minutes, swishing around with your hand. Rinse well, several times, to get rid of salt and bitterness. Set aside. To prepare the dough, slowly add water to the flour and stir to incorporate and form a ball. Knead the ball a few minutes. Rub the ball between your hands to make a thick tube. Divide it into four pieces. Starting with one piece, roll it between your hands to make a long thin rope of dough. Flour your work surface and place the rope on the flour to keep it from sticking. Repeat with the other three pieces of dough until you have four long ropes of dough. To make the bhaksa, pinch off a piece of the rope of dough the size of the tip of your finger. Rub the dough with one finger in the palm of your hand to cause the little piece of dough to curl up. These little scooped pieces of dough are your bhatsa. Place them back on the floured work surface, adding more flour if necessary to keep them from sticking. Repeat until all the dough ropes have been used to make the bhatsa. When the beef has simmered for a sufficient period of time, add another 3 cups of water to the beef and bring it to a boil. When boiling, add the daikon strips and boil 2 - 3 minutes. Add the bhatsa and boil for 5 minutes. When the bhatsa is ready, it will rise to the top. Just before serving, add chopped spinach, cilantro, green onion, and tomato. These final ingredients should be fresh and not cooked through when served.
[Name] Brecon Prince [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-08-05T22:09:00Z [Description] From the Penderyn distillery , you can use other good quality whiskey to substitute. Goome syrup is a simple syrup with gum arabic added for emulsion [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "15", "15", "10", "25", NA] [RecipeIngredientParts] ["orgeat syrup", "lime juice", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 10.3 [FiberContent] 0.1 [SugarContent] 3.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake over ice. Serve in rocks glass (tumbler] with a lime wedge and sprig of mint. enjoy!
[Name] Brecon Yuppie [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-08-05T22:21:00Z [Description] Make and share this Brecon Yuppie recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["25", "25", "25", "1", NA, NA] [RecipeIngredientParts] ["lemon juice", "caster sugar", "seltzer water", "fresh blackberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.8 [CarbohydrateContent] 6.3 [FiberContent] 0.1 [SugarContent] 5.0 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all the above ingredients into a cocktail shaker. Shake well and strain into a highball glass half filled with ice. Top up with soda and garnish with fresh blackberries.
[Name] Cariad Rhudd (Crimson Love) [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-08-05T22:32:00Z [Description] Make and share this Cariad Rhudd (Crimson Love) recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/v1/img/feed/533118/Kw46YQTTYqMlNnCxCHV7_010.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "18", "1/2", NA] [RecipeIngredientParts] ["vodka", "lime juice", "caster sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 114.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients into a cocktail shaker with crushed ice. Shake well and serve in rocks glass.
[Name] Echyd Da [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-08-05T22:43:00Z [Description] Make and share this Echyd Da recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", NA, "10", "2"] [RecipeIngredientParts] ["madeira wine", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 7.8 [FiberContent] 0.0 [SugarContent] 2.8 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients in whisky tumbler, add ice and stir. Enjoy!
[Name] Dal Bhat (Red Lentils With Rice) [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-05T22:58:00Z [Description] This is a traditional Nepali dish. Red lentils cook quickly and are recommended for this dish. Delicious topped with chutney or hot pepper of your choice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/20/lIiAWYuQKKPdHwrpG29w_IMG_1978.JPG" [RecipeCategory] Indian [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "3/4", "1/2", "1/2", "1/2", "1/2", "1", "1/2", "2", NA, "1/2"] [RecipeIngredientParts] ["red lentil", "red onion", "garlic cloves", "ginger", "salt", "mustard seeds", "turmeric", "cumin seed", "coriander powder", "tomatoes", "butter", "cilantro", "water", "basmati rice"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 633.2 [FatContent] 13.8 [SaturatedFatContent] 3.5 [CholesterolContent] 7.6 [SodiumContent] 915.0 [CarbohydrateContent] 101.9 [FiberContent] 14.0 [SugarContent] 3.7 [ProteinContent] 29.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Wash the lentils and rinse a couple of times. Be careful to remove any stones. If you have time, soak the lentils in water as long as you can, up to overnight, before you cook. They get very soft and cook faster. Start rice preparation according to package directions. Prep the onion, garlic, ginger, tomatoes, and cilantro/green onion and set aside. Heat oil on high. Add ginger, garlic and onion, and stir fry on high until the onion is a little brown on the edges, 1-2 minutes. Stir in cumin seeds, salt , turmeric, mustard seed and coriander powder. Turn the heat down to medium and cook for 2 minutes, stirring often. Add tomatoes and butter. Stir, cover with lid and cook for 4 minutes. Stir in the lentils, cover and cook for 5 minutes. After cooking for 5 minutes, add one cup of water, cover with lid and cook for 5 more minutes. When the 5 minutes are up, stir in 2 more cups of water, as the water will begin to decrease as you cook. Continue cooking on medium for 10 minutes. The dal should be cooked and ready to serve. If not tender, cook a little longer, adding more water if necessary. Sprinkle the chopped cilantro and/or green onion on top of the dal and serve with or on top of the rice. It is typical to serve with chutney or spicy peppers.
[Name] Honey Bun [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2017-08-05T23:13:00Z [Description] Make and share this Honey Bun recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "15", "15", "15", NA, "15", "15", "15", NA] [RecipeIngredientParts] ["lemon juice", "honey syrup", "lemon juice", "honey syrup", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 6.6 [FiberContent] 0.2 [SugarContent] 4.1 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Shake all ingredients over ice. Pour into a Rocks glass and top up with ice. Note: to make honey syrup cook equal amounts honey and water in a sauce pan until it dissolves then cool. Any extra can be stored in the fridge for up to 2 weeks.
[Name] Cwtch [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-08-05T23:26:00Z [Description] Make and share this Cwtch recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "5", "5"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 132.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 4.1 [FiberContent] 0.0 [SugarContent] 1.5 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Pour all ingredients over ice cubes into a rocks glass, stir – do not shake. Garnish with a cinnamon stick.

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