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[Name] Rogan Josh [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-08-05T23:55:00Z [Description] Make and share this Rogan Josh recipe from Food.com. [Images] character(0) [RecipeCategory] Pakistani [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "2", "4", "2", "2", "1/2", "1 1/2", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["lamb", "butter", "onions", "coriander powder", "turmeric", "ground cumin", "powdered ginger", "salt", "yogurt", "tomatoes", "boiling water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.6 [FatContent] 41.5 [SaturatedFatContent] 21.1 [CholesterolContent] 169.8 [SodiumContent] 1144.0 [CarbohydrateContent] 26.1 [FiberContent] 4.9 [SugarContent] 12.4 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in a Dutch oven or stew pot. Add the onions; cook over low heat, stirring frequently, until onions brown. Add the lamb, coriander, turmeric, cumin, and ginger. Cook, stirring frequently, for 10 minutes.", "Mix in the salt, ground dried chile, yogurt, and tomatoes; cook, stirring occasionally, until mixture is dry. Add the water; cover and cook 30 minutes, or until the meat is tender. Watch carefully and add a little more boiling water if necessary. Serve with rice or chapati." ]
[Name] Mango-Mint Lassi With Indian Sweet Spices [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT6M [TotalTime] PT6M [DatePublished] 2017-08-06T00:12:00Z [Description] Make and share this Mango-Mint Lassi With Indian Sweet Spices 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/53/31/24/6YL04qiRH692eUMwX7aD_Mango%20Mint%20Lassi%20(1%20of%201).jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2", "1", "1", "1", "2", "3"] [RecipeIngredientParts] ["mango", "brown sugar", "of fresh mint", "star anise", "cardamom", "lime juice", "plain yogurt", "of fresh mint"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 240.1 [FatContent] 6.0 [SaturatedFatContent] 3.6 [CholesterolContent] 21.2 [SodiumContent] 81.8 [CarbohydrateContent] 42.8 [FiberContent] 2.7 [SugarContent] 39.4 [ProteinContent] 7.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Blend the mango, brown sugar, chopped mint, star anise, cardamom, lime juice, and yogurt in a blender on high speed until smooth. Pour into glasses and garnish with fresh mint sprigs to serve.
[Name] Chocolate Chai Coffee Mix [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT4M [TotalTime] PT4M [DatePublished] 2017-08-06T00:32:00Z [Description] Make and share this Chocolate Chai Coffee Mix 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/53/31/25/TBDEA48rTVa1tVnaWXse_36971773210.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/25/UKipNA7tSUmJIehTQH4w_3017.JPG"] [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/2", "1/2", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["white sugar", "ground cinnamon", "salt", "ground ginger", "white pepper", "ground cloves", "ground cardamom"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 41.6 [FatContent] 0.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 29.4 [CarbohydrateContent] 10.7 [FiberContent] 0.4 [SugarContent] 10.0 [ProteinContent] 0.2 [RecipeServings] 40.0 [RecipeYield] nan [RecipeInstructions] Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake. To serve: put 2 tablespoons mix into a mug. Fill mug halfway with fresh brewed coffee, stir, and add milk or creamer.
[Name] SWEET YOGURT WITH SAFFRON AND PISTACHIOS (SHRIKHAND) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-08-06T00:54:00Z [Description] The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook. Time doesn't include draining the yogurt overnight. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "1", "1", "1/2", "1/2", "10"] [RecipeIngredientParts] ["yogurt", "saffron thread", "milk", "sugar", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.5 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 32.2 [SodiumContent] 114.3 [CarbohydrateContent] 28.6 [FiberContent] 0.1 [SugarContent] 28.1 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cut 3 layers of cheesecloth into a 12\" x 24\" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency.", "Combine saffron and milk and let steep for 30 minutes.", "Put drained yogurt into a bowl; stir in saffron mixture and sugar.", "Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios." ]
[Name] GOAN COCONUT CAKE (BAATH) [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-08-06T01:05:00Z [Description] Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/27/K1K41x4nRfWDibWooD37_Goan%20Coconut%20Cake%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/27/KMx6sNi8TldcBwG1swAO_IMG-20191215-WA0012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/27/4AyP4lLHSbuSYX5nhP8s_IMG-20191215-WA0011.jpg"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/4", "2 1/2", "1/4", "8", "4", "1", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["semolina", "baking powder", "fine sea salt", "coconut oil", "unsalted butter", "eggs", "coconut milk", "cream of coconut", "rose water", "unsweetened dried shredded coconut"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 936.6 [FatContent] 40.2 [SaturatedFatContent] 30.7 [CholesterolContent] 123.5 [SodiumContent] 170.1 [CarbohydrateContent] 132.4 [FiberContent] 5.0 [SugarContent] 68.0 [ProteinContent] 15.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a 8-by-8–inch square cake pan with parchment paper; grease with butter, then set aside. Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight. The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.
[Name] MALABAR MUSSELS [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-06T01:27:00Z [Description] Dishes from the south Indian state of Kerala, along the Malabar Coast, are heavily influenced by the area's abundant supply of seafood. Serves 2-4 depending if they are a main course or appetizer. [Images] character(0) [RecipeCategory] Mussels [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "6", "2", NA, "2", "3", "1", NA, "2 1/2", "1/4", NA, "1/2"] [RecipeIngredientParts] ["canola oil", "garlic cloves", "ginger", "masala", "plum tomatoes", "coconut milk", "kosher salt", "mussels", "cilantro", "cooked white rice", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1103.0 [FatContent] 76.3 [SaturatedFatContent] 41.5 [CholesterolContent] 159.2 [SodiumContent] 1659.3 [CarbohydrateContent] 34.9 [FiberContent] 1.7 [SugarContent] 3.3 [ProteinContent] 73.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic, chiles, ginger, and onion until golden, 4–6 minutes. Add masala and tomatoes; cook, stirring occasionally, until tomatoes begin to break down, 5–7 minutes. Add coconut milk, salt, and 1/4 cup water; boil. Add mussels; cook covered, and occasionally shaking pan, until all mussels are opened, about 5 minutes. Garnish with cilantro; serve with rice, if you like.
[Name] Cap'n Crunch Treats [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-06T01:36:00Z [Description] This is a fun variation on an oldie but goody. Recipe courtesy of Sugar and Soul. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "10", "6"] [RecipeIngredientParts] ["butter", "mini marshmallows"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.8 [FatContent] 8.2 [SaturatedFatContent] 5.3 [CholesterolContent] 18.3 [SodiumContent] 252.6 [CarbohydrateContent] 41.5 [FiberContent] 0.6 [SugarContent] 25.9 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Line a 9x13 inch baking pan with buttered wax paper and set aside. (I skipped this step and found the pan didn't need any buttered wax paper and came right out of the pan.", "In a large saucepan, melt the butter. Add marshmallows and stir continuously until fully melted and mixed with the butter.", "Remove from heat and fold in Cap'n Crunch.", "Transfer mix into the 9x13 inch baking pan. Wet hands and evenly press mixture into the pan. I skipped the wetting the hands part and used a spatula to press the mixture into the pan. Worked perfectly, and I didn't need to get my hands in it." ]
[Name] Masala Martini [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-08-06T01:37:00Z [Description] This cocktail is a twist on a gin gimlet from chef Manish Mehrotra of New Delhi restaurant Indian Accent. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/30/IAfNDF1RhKkpo0S6YZ8A_Masala%20Martini.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/8", "1/8", NA] [RecipeIngredientParts] ["fresh lime juice", "ground cumin", "kosher salt", "lemon slice"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 155.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 292.6 [CarbohydrateContent] 1.4 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine gin, lime juice, simple syrup, cumin, and salt in an ice-filled shaker. Shake vigorously and strain into a chilled martini glass; garnish with lemon slice.
[Name] Chicken Tortilla Soup (Danny Boome--Rescue Chef) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-08-06T01:47:00Z [Description] This is really good, and if you use a rotisserie chicken from the supermarket deli it's much quicker. I doubled the beans but will post the recipe as listed. Recipe courtesy of Danny Boome of Rescue Chef and the episode Sunday Soup for Supper [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "6", "14 1/2", "14 1/2", "3", "2", NA, NA, "1", "8", "1", "1"] [RecipeIngredientParts] ["onion", "garlic", "low sodium chicken broth", "diced tomatoes", "black beans", "chicken breasts", "limes", "salt", "pepper", "fresh cilantro leaves", "flour tortillas", "avocado", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.9 [FatContent] 36.8 [SaturatedFatContent] 11.3 [CholesterolContent] 94.7 [SodiumContent] 430.5 [CarbohydrateContent] 44.7 [FiberContent] 13.1 [SugarContent] 5.6 [ProteinContent] 47.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add chicken breasts. Cook the chicken for 20 to 25 minutes. Once the chicken is cooked, remove it from the pot. When cool enough to handle shred it and set aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.
[Name] Welsh Honey Cakes [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-08-06T04:05:00Z [Description] Make and share this Welsh Honey Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "1 - 1 1/2", "1/2", "4", "2/3", "2", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["honey", "cinnamon", "baking soda", "butter", "sugar", "eggs", "milk", "flour", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.5 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 51.7 [SodiumContent] 147.2 [CarbohydrateContent] 42.9 [FiberContent] 0.7 [SugarContent] 26.7 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375F/190C Grease and flour a muffin tin or use liners. Stir together flour, cinnamon and baking soda. Cream butter and sugar until light and fluffy. Separate the egg yolks from the whites. Beat the yolks into sugar and butter, then add the honey in thirds beating well in between. Stir in the flour with a little milk as required to make the batter a little softer and mix all together gently. Whisk the egg whites until stiff. stir 1/3 of the whites into the batter to lighten the mixture then gently fold in the rest. Half fill the cups of the muffin tin and smooth the tops with the back of a wet teaspoon to stop them from crowning too much then sprinkle each with a little bit of sugar (optional]. Bake in the pre-heated oven for about 20 minutes. These do brown quickly and are actually browner than a similar cupcake or muffin would be so keep an eye on them so they don't get too brown. Leave the cakes in the tin for a few minutes before turning out to cool.
[Name] Magic Coconut Cake [AuthorId] 135470 [AuthorName] momaphet [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-06T06:12:00Z [Description] Magic Coconut Cake is a classic Welsh dessert that is made like a cake but, during baking, the cake batter separates into layers to form a coconut cream flan with a thin pastry crust at the bottom, a custard filling and shredded coconut on the top. It seems like magic and it works every time. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "3", "2/3", "1 1/4", "4", "1 1/2", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "butter", "sugar", "eggs", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 258.4 [FatContent] 12.2 [SaturatedFatContent] 8.1 [CholesterolContent] 110.8 [SodiumContent] 229.5 [CarbohydrateContent] 32.0 [FiberContent] 1.5 [SugarContent] 21.7 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the to 350°F (180°C]. Butter well a 9” spring-form pan. Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour. Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon. In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden. When the ‘cake’ is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the ‘cake’ to release it, if necessary. Now you will see that your ‘cake’ has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan! Serve warm or cold, with whipped cream or ice cream.
[Name] Welsh Dragon Pie [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT1H50M [PrepTime] PT30M [TotalTime] PT2H20M [DatePublished] 2017-08-07T08:53:00Z [Description] Make and share this Welsh Dragon Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Welsh [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", NA, "3 1/2", "3/4", "1", "1", "2 1/4", NA] [RecipeIngredientParts] ["ground pork", "leek", "butter", "cumin", "cayenne pepper", "flour", "butter", "water", "salt", "gelatin"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1268.5 [FatContent] 77.4 [SaturatedFatContent] 32.0 [CholesterolContent] 152.9 [SodiumContent] 425.3 [CarbohydrateContent] 105.0 [FiberContent] 5.2 [SugarContent] 6.9 [ProteinContent] 35.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan melt the butter and sweat the leeks without browning for five minutes on a medium heat until soft and buttery. Add the cumin and cayenne pepper and cook for a further five minutes. Put onto a tray to cool.", "In a bowl add the ground pork, leeks and season. Mix well and then divide into four balls. Cover with plastic wrap and put into the fridge until needed.", "To make the pastry, mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Divide into four portions and leave the pastry for 10 minutes to cool.", "Lightly grease each individual pie pan. Place it on a baking tray.", "Take two thirds of each quarter of pastry and on a lightly floured table, roll it to fit the pie pan and overlap the edge. Carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into an circle for the lid. Repeat this process with the remaining portions of dough.", "Fill each pie with the pork filling. Brush the pie edges with egg wash and place the lid on top. Pinch the lid edge and the top of the pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife so no pastry is hanging over the edge.", "Pre-heat an oven to 350°F Brush the top of each pie all over with beaten egg yolk, make a hole in the middle of the pastry lid and cook for one hour.", "Remove from the oven and leave to cool. Once the pie is cold, refrigerate for two to three hours.", "Follow the instructions for the gelatin and add to the stock to make a firm jelly and refrigerate. Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Take the jelly/stock from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in the fridge until the jelly is set." ]
[Name] Butter Prawns [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT45M [PrepTime] PT4H [TotalTime] PT4H45M [DatePublished] 2017-08-07T10:50:00Z [Description] Make and share this Butter Prawns 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/1803567427/9ZBgArCR1mpaFhomk6Jg_butter%20prawns%204%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/35/RjDlzroTSPuUQNUTzLOA_onion-garlic-ginger%20paste%20mont.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/35/Cbh0cun5TvGuLsyjxQlL_butter%20prawns%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/35/tIsJpYAHSQORdGR74NP1_butter%20prawns%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/35/7qnWqJuSQWxcEpHMkNBv_butter%20prawns%200%20s.jpg"] [RecipeCategory] Malaysian [Keywords] "Asian" [RecipeIngredientQuantities] ["500", "120", "1", "25", "4", "4", "4", "1", "4", "10", "1", "1/2", "1", "3/4", "100", "2", "1/2"] [RecipeIngredientParts] ["plain yogurt", "lime juice", "cinnamon sticks", "green cardamoms", "cloves", "black peppercorns", "cayenne pepper", "garlic cloves", "fresh ginger", "onion", "salt", "olive oil", "tomato puree", "butter", "tomatoes", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 685.4 [FatContent] 52.2 [SaturatedFatContent] 28.1 [CholesterolContent] 429.8 [SodiumContent] 2401.3 [CarbohydrateContent] 17.3 [FiberContent] 2.9 [SugarContent] 8.2 [ProteinContent] 38.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grind the cinnamon, cardamoms, cloves, peppercorn and cayenne pepper to a fine powder. Mix 60 ml of the yoghurt and the lime juice in a small bowl and then add the ground spices. Mix to a paste then add the prawns. Ensure all the prawns are coated then refrigerate for about 4 hours or overnight. Peel and chop the onion, garlic and ginger. Liquidise them to a smooth paste adding a little water if necessary. Mix in the salt. Heat the olive oil in a frying pan or work and stir fry the onion/garlic/ginger paste for 5 minutes. Add the prawns and stir fry for about 4 minutes. Remove the prawns and keep aside. Add the tomato puree and butter to the pan and stir until the butter melts, Cover the pan and simmer for 10 minutes. Meanwhile bring the chopped tomatoes to the boil in a separate pan with the chili powder. Cook for 10 minutes then add the tomatoes to the stir fry, bring to the boil and simmer, uncovered for a further 5 minutes. Slowly stir in the remaining 60 ml of the yoghurt and simmer for a further 5 minutes. Add the reserved prawns, mix well and serve immediately.
[Name] Italian Pork Loin Braised in Milk [AuthorId] 11279951 [AuthorName] FoodE-MattyD [CookTime] PT1H15M [PrepTime] PT2H [TotalTime] PT3H15M [DatePublished] 2017-08-07T17:17:00Z [Description] Sounds unusual, but its an Italian classic that works. The sauce has great flavor, somewhere between a gravy and cream sauce, while the pork loin is juicier and more tender than any other recipe I've tried. The sodium citrate acts as an emulsifier to keep the sauce smooth, but if you don't have, rendered bacon or salt pork will work. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "European", "Roast", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1 - 1 1/2", "1", "1 1/2", "3", "1", "1/8", "1/4", "2", "1/2"] [RecipeIngredientParts] ["salt", "sugar", "black pepper", "boneless pork loin roast", "salt", "garlic cloves", "fresh sage", "baking soda", "dry white wine", "fresh parsley", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.6 [FatContent] 16.7 [SaturatedFatContent] 4.7 [CholesterolContent] 109.0 [SodiumContent] 10395.0 [CarbohydrateContent] 24.9 [FiberContent] 0.5 [SugarContent] 23.1 [ProteinContent] 36.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Dissolve 1/4 cup salt and sugar in 8 cups cold water in large container. Submerge roast in brine, cover, and refrigerate for at least 1 1/2 hours or up to 2 hours. Remove roast from brine and pat dry with paper towels. Preheat oven to 275 degrees. In a dutch oven, turn heat to medium-high, add roast to pot, and brown on all sides, 8 to 10 minutes. Transfer roast to large plate. Add milk, sodium citrate, garlic, sage, and baking soda to pot and bring to simmer, scraping up any browned bits. Simmer for approximately 15 minutes, until the sauce has the consistency of heavy cream. 4. Return roast to pot, cover, and transfer to oven. Cook until meat registers 140 degrees, about 30 minutes, flipping roast once halfway through cooking. Transfer roast to carving board, tent with aluminum foil, and let rest for 10 to 15 minutes. While the roast rest, add wine and return sauce to simmer over medium-high heat, whisking vigorously to smooth out sauce. Simmer until sauce has consistency of thin gravy, 2 to 3 minutes. Off heat, stir in tablespoons parsley and mustard and season with salt and pepper to taste. Finish with any meat juices that accumulate while the roast rests. Slice roast into 1/4-inch-thick slices. Transfer slices to serving platter. Spoon sauce over slices and serve.
[Name] Seared Scallops With Grapefruit Beurre Blanc [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-07T17:34:00Z [Description] Make and share this Seared Scallops With Grapefruit Beurre Blanc 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/53/31/37/4dewmHfSrmr8n50OIrFa_0228737_FOODcomFOODNLV0228737AmDinPetersons030_s16x9.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "10", "1/2", "1/4", "1/3", "1", NA, NA, "1 3/4", "1"] [RecipeIngredientParts] ["shallot", "olive oil", "grapefruit juice", "white wine vinegar", "heavy cream", "unsalted butter", "kosher salt", "black pepper", "sea scallops", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 937.3 [FatContent] 88.1 [SaturatedFatContent] 38.6 [CholesterolContent] 196.9 [SodiumContent] 797.0 [CarbohydrateContent] 13.1 [FiberContent] 0.0 [SugarContent] 2.9 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream]. Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside. Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper. In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding], cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary. Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
[Name] Radicchio & Burrata Crostini [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-08-07T17:46:00Z [Description] Make and share this Radicchio & Burrata Crostini 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/53/31/38/E0zBmEviSwKdPUPMu4AR_0228737_FOODcomFOODNLV0228737AmDinPetersons029_s16x9.jpg" [RecipeCategory] Breads [Keywords] ["Cheese", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "4", "5", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["radicchio", "olive oil", "garlic cloves", "salt", "baguette", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 447.2 [FatContent] 9.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 815.4 [CarbohydrateContent] 75.8 [FiberContent] 3.6 [SugarContent] 3.9 [ProteinContent] 16.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prep the radicchio by trimming the ends and cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4-inch thick. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic cloves, salt and balsamic vinegar. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes. Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more. Season to taste with salt and perhaps more balsamic vinegar (if you desire]. Remove from heat and set aside. Remove garlic before serving. Slice the baguette into 1/2-inch slices and toast until lightly browned on both sides. Spoon a heaping teaspoon of the radicchio marmalade onto each slice of toast and top with a similarly sized spoonful of burrata. Sprinkle each toast with black pepper to taste and a drizzle of the remaining olive oil, then serve.
[Name] ONE POT ITALIAN CHICKEN AND ORZO [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] PT17M [PrepTime] PT15M [TotalTime] PT32M [DatePublished] 2017-08-07T17:50:00Z [Description] ONE POT Italian Chicken and Orzo (and veggies!) in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! From carlsbadcravings.com [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1", "1", "1", "1", "2", "14 1/2", "2", "1", "1/2", "1/4", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["chicken breast", "olive oil", "pesto sauce", "onion", "carrot", "zucchini", "red bell pepper", "orzo pasta", "garlic cloves", "crushed tomatoes", "low sodium chicken broth", "chicken bouillon", "dried oregano", "salt", "pepper", "red pepper flakes", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 348.9 [FatContent] 12.9 [SaturatedFatContent] 4.0 [CholesterolContent] 55.8 [SodiumContent] 409.3 [CarbohydrateContent] 32.4 [FiberContent] 3.7 [SugarContent] 3.7 [ProteinContent] 26.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes. Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir. Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional].
[Name] Overnight Oats for Breakfast [AuthorId] 2644713 [AuthorName] danglin34 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-08-07T18:01:00Z [Description] Fruit (fresh or dried), nuts, nut butters, seeds, protein powder, granola, coconut, spices (e.g., cinnamon), citrus zest and vanilla extract will take your oats to the next level. Get creative and have fun, as the possibilities are endless! Any ingredient that you want to be hydrated can be added in advance along with the oats for soaking. [Images] character(0) [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3 - 1/2", "1/2", "1/3 - 1/2", "1/2", "1"] [RecipeIngredientParts] ["rolled oats", "milk", "yogurt", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.3 [FatContent] 6.2 [SaturatedFatContent] 3.1 [CholesterolContent] 17.1 [SodiumContent] 61.4 [CarbohydrateContent] 23.9 [FiberContent] 2.7 [SugarContent] 0.3 [ProteinContent] 7.5 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Add the desired base ingredients to a jar or other container and give them a good stir. Refrigerate overnight or for at least 5 hours. In the morning, add additional liquid if you’d like. Once you achieve the desired consistency, add any toppings that you have on hand.
[Name] 3 Ingredient Healthy Ice Cream [AuthorId] 2001445505 [AuthorName] Tizu P. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-07T22:04:00Z [Description] Want ice-cream while still on a diet? I've got you covered... this is the best healthy ice cream that you could ever make, and anything that's home-made is better.
[Name] Cheeseburger and Fries Casserole [AuthorId] 2001361961 [AuthorName] Dori K. [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-08-07T22:05:00Z [Description] A friend of mine gave me this recipe and when I lost it, I searched this site for one like it. Not finding one, I asked her for it again, my family loved it so much I had to get this one. So in order to not lose it again, I am posting it here. I am posting it as it was written, however I modified it for my dietary needs. I used reduced fat mayonnaise and substituted fat free evaporated milk for the half and half, and instead of 3 whole eggs I used 3 egg whites and 1 whole egg. It still turns out delicious. I have also made it adding 1/4 cup of real bacon bits (it doesn't entirely negate the reduced fat and calories) to the ground beef mixture after draining the excess fat from the ground beef. It was even better. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", NA, "1/2", "1", "3", "1/2", "1/2", "8", "0.5", NA] [RecipeIngredientParts] ["ground beef", "onion", "garlic clove", "eggs", "mayonnaise", "half-and-half", "frozen shoestring French fries", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 655.6 [FatContent] 45.5 [SaturatedFatContent] 22.6 [CholesterolContent] 287.4 [SodiumContent] 682.0 [CarbohydrateContent] 17.9 [FiberContent] 1.3 [SugarContent] 1.2 [ProteinContent] 42.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray an 8 inch square pan with cooking spray. Preheat oven to 350 degrees Fahrenheit. In a skillet, brown the ground beef with onion, garlic and salt and pepper to taste. Drain excess fat from the ground beef. Put the mixture into the prepared pan and spread evenly over bottom. Evenly sprinkle 1 cup of the cheese over the beef mixture. Whisk together eggs, mayo and half and half. Pour evenly over the beef mixture in the pan. Season, as desired, with salt and pepper. Top with frozen french fries, spreading evenly over top. Season fries with additional salt and pepper as desired, as well as a sprinkling of garlic powder to taste. Bake for 35 minutes, or until fries are crispy. If you would like crisper fries, turn on the broiler for a few minutes. Top with remaining 1 cup of cheese, and return to oven just until cheese is melted. Cut and serve with desired toppings. Shredded lettuce, dices tomatoes, chopped dill pickles, ketchup or mustard.
[Name] Rhubarb and Orange Marmalade [AuthorId] 1242381 [AuthorName] Ugly Duck [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-08-07T22:09:00Z [Description] From the standard early 1900-Norwegian cookbook by Henriette Schønberg-Erken, with a cinnamon twist. Easy to make, stores forever. Lovely as topping on bread with Brie cheese.
[Name] Vegan Endive Coconut Mango Salad [AuthorId] 2001644492 [AuthorName] Mindful Nutrition [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-08-07T22:35:00Z [Description] Endive can give a delicious, savory crunch to any recipe. It needs almost no preparation and little or no "extra" seasoning, plus it is so pretty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001644492/KvPncccLSLGL6NXKipae_eat-194540%20(1).jpg" [RecipeCategory] Mango [Keywords] ["Coconut", "Tropical Fruits", "Fruit", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "1/2", "1", "3", "1"] [RecipeIngredientParts] ["mangoes", "pomegranate seeds", "coconut", "red onion", "sea salt", "olive oil", "fresh lemon juice", "endive"] [AggregatedRating] nan [ReviewCount] nan [Calories] 631.3 [FatContent] 32.6 [SaturatedFatContent] 25.2 [CholesterolContent] 0.0 [SodiumContent] 660.6 [CarbohydrateContent] 88.7 [FiberContent] 24.2 [SugarContent] 63.0 [ProteinContent] 10.6 [RecipeServings] 2.0 [RecipeYield] 2 cups [RecipeInstructions] In a large bowl combine mangos, pomegranate seeds, coconut, onion. Add salt, oil and fresh lemon juice. Lightly toss. Arrange endive with the pointed side up around a bowl or plate. Place remaining ingredients on top of endive.
[Name] Chicken Meatballs [AuthorId] 2131070 [AuthorName] wj_copp [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-08-07T22:35:00Z [Description] Make and share this Chicken Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "0.5"] [RecipeIngredientParts] ["ground chicken", "asiago cheese", "eggs", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 36.7 [FatContent] 1.6 [SaturatedFatContent] 0.4 [CholesterolContent] 15.4 [SodiumContent] 64.0 [CarbohydrateContent] 3.0 [FiberContent] 0.5 [SugarContent] 1.0 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 50 Meatballs [RecipeInstructions] Mix chicken, bread crumbs, eggs and cheese in a mixing bowl. Use a small scoop to portion out meatballs. Add oil to large skillet, over medium high heat. Add meatballs. Cook meatballs for a few minutes until browned. Add Marinara sauce and lower to a simmer. Cook for about 20 minutes.
[Name] Sunset [AuthorId] 2001661177 [AuthorName] andrew l. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-07T22:35:00Z [Description] Make and share this Sunset 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/2001661177/Ir5UyLUwQD2A2WnnQ9dH_IMG_5342.png" [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "3/8"] [RecipeIngredientParts] "cranberry juice" [AggregatedRating] nan [ReviewCount] nan [Calories] 112.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.8 [CarbohydrateContent] 27.3 [FiberContent] 0.2 [SugarContent] 22.7 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] 7/8 cup [RecipeInstructions] Mix all ingredients. Serve and enjoy!
[Name] Peach Cobbler [AuthorId] 2000707568 [AuthorName] kgilcrest1 [CookTime] PT40M [PrepTime] PT1H [TotalTime] PT1H40M [DatePublished] 2017-08-07T22:36:00Z [Description] Make and share this Peach Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2/3", "1", "1", "1/4", "1 1/2", "1", "1/2", "1/3", "1", "1/4", "1", "3 -4"] [RecipeIngredientParts] ["granulated sugar", "lemon zest", "fresh lemon juice", "unbleached all-purpose flour", "baking powder", "salt", "vegetable shortening", "egg", "milk", "heavy cream", "peach brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.6 [FatContent] 20.9 [SaturatedFatContent] 9.7 [CholesterolContent] 65.1 [SodiumContent] 306.1 [CarbohydrateContent] 47.4 [FiberContent] 2.4 [SugarContent] 26.5 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Butter a 3qt baking dish. Arrange peaches in baking dish. Sprinkle with 2/3 cup sugar, lemon zest, lemon juice, and almond extract. Bake for 20 minutes. While peaches are baking, sift flour, 1 T of the remaining sugar, baking powder and salt together into a bowl. Cut in shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined. Remove peaches from oven and quickly drop dough by large spoonfuls over surface. Sprinkle with remaining 2 T sugar. Return to the oven for 15 to 20 minutes, until top is firm and golden brown. Whip cream into soft peaks. Add powdered sugar and vanilla to taste, or flavor with peach brandy or cordial to taste.
[Name] Keto Broccoli Slaw [AuthorId] 177688 [AuthorName] Shana C [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-08-07T22:36:00Z [Description] Adapted from http://www.ibreatheimhungry.com/2014/01/easy-keto-broccoli-slaw-recipe-low-carb-gluten-free.html [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1 1/2", "1", "3", "1", "1/2", "1/4", "16"] [RecipeIngredientParts] ["extra virgin olive oil", "mayonnaise", "apple cider vinegar", "Dijon mustard", "Splenda sugar substitute", "celery seed", "kosher salt", "black pepper", "broccoli"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.3 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 247.9 [CarbohydrateContent] 5.8 [FiberContent] 2.1 [SugarContent] 1.7 [ProteinContent] 2.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the broccoli slaw. Toss well to coat. Serve cold.
[Name] Low Carb Meatballs a La Parmigiana [AuthorId] 1803366882 [AuthorName] Michelle R. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-08-07T22:36:00Z [Description] Make and share this Low Carb Meatballs a La Parmigiana recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "3/4", "1/2", "2", "1", "1/4", "1/4", "1", "1/4", "1/2", "1", "4"] [RecipeIngredientParts] ["ground beef", "fresh parsley", "parmesan cheese", "eggs", "kosher salt", "ground black pepper", "garlic powder", "dried oregano", "warm water", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.5 [FatContent] 27.6 [SaturatedFatContent] 12.1 [CholesterolContent] 165.9 [SodiumContent] 973.0 [CarbohydrateContent] 7.4 [FiberContent] 1.2 [SugarContent] 4.2 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] 2 1/2 meatballs [RecipeInstructions] Combine all of the meatball ingredients in a large bowl and mix well. Form into 2\" meatballs. Bake at 350°F for 20 minutes, or fry in a large skillet over medium heat until cooked through. Pro-tip: Try frying in bacon grease if you have any, it adds another level of flavor. Frying produces a golden brown color. Make the Parmigiana: Place the cooked meatballs in an oven safe dish. Spoon approximately 1 tablespoon sauce over each meatball. Cover with approximately 1/4 ounce of mozzarella cheese each. Bake at 350°F for 20 minutes (40 minutes if meatballs are frozen] or until heated through and the cheese is golden. Garnish with fresh parsley if desired. Approx nutrition info per “naked” meatball: 121 cals, 8g fat, 1.5g net carbs, 11g protein. Approx nutrition info per meatball parmigiana: 151 cals, 9g fat, 2.5g net carbs, 12g protein.
[Name] Lower Carb Machine Bread [AuthorId] 2001149114 [AuthorName] lrobb6 [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-08-07T22:36:00Z [Description] This recipe is for diabetics, meaning it is lower carb but still has 6.9g net carbs per slice and is not gluten free.
[Name] Cauliflower Cheese With Leek Bake [AuthorId] 47559 [AuthorName] PanNan [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-08-07T23:28:00Z [Description] Make and share this Cauliflower Cheese With Leek Bake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/51/R83uLDpHTMW1Ab6ins9g_cauliflower%20leek%20bake.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/533151/LEdKApmWRpeILPDOXama_Cauliflower%20Cheese%20with%20Leeks%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/51/s8OMysfSySX21Qcg46DU_IMG_2025.JPG"] [RecipeCategory] Welsh [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "2", NA, "1"] [RecipeIngredientParts] ["cauliflower", "butter", "leeks", "all-purpose flour", "milk", "cheddar cheese", "fresh ground pepper", "salt"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [Calories] 175.8 [FatContent] 10.3 [SaturatedFatContent] 6.4 [CholesterolContent] 31.5 [SodiumContent] 167.8 [CarbohydrateContent] 14.9 [FiberContent] 2.6 [SugarContent] 3.1 [ProteinContent] 7.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400°F.", "Remove the green outer leaves from the cauliflower as well as the thick white stalk, taking care not to break off the florets. Cut a deep cross in the bottom of the stem and steam it whole over a pan of boiling water until slightly tender but not cooked through. The cauliflower florets should still be firm. Remove the cauliflower from the heat and leave to cool.", "Place the butter in a large saucepan and melt over medium heat. Lower the heat and add the finely chopped leeks. Cook until the leeks are softening slightly but not cooked thoroughly. Remove 1 tablespoon of the leeks and keep to one side. Add the flour to the remaining leeks in the pan and stir. The flour will become lumpy, but continue to stir for 2 - 3 minutes. This will cook the flour and soften it to make a better sauce. Add the large pinch of salt and the mustard powder and stir again. Turn up the heat to medium and add the milk all at once. Stir briskly until a smooth sauce forms. Continue stirring until the sauce is thick and glossy - about 4 - 5 minutes. If the sauce thickens too much, add a little more milk. It should be thick, but still a bit runny. At this point, add the grated cheese and stir until melted. Remove from heat.", "Break or cut the cauliflower florets away from the thick, central stalk, taking care not to break it into tiny pieces. Place these florets in a greased baking dish large enough to hold all the florets in just one layer. Pour the cheese and leek sauce over the cauliflower making sure to cover all the florets. Sprinkle the extra grated cheese evenly over the top and scatter the reserved softened leeks over the top as well. Finally, grate some fresh pepper over the top.", "Bake in the preheated oven until the sauce is bubbling and golden brown on the top, approximately 20 minutes. Test the cauliflower to make sure it's cooked through by piercing with a sharp pointed knife, cook a little longer if necessary. Serve warm." ]
[Name] Red Bean Chili [AuthorId] 2001452307 [AuthorName] sheree p. [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-08-08T18:17:00Z [Description] Make and share this Red Bean Chili recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001452307/h26xN8clRbKrZcAmZV6Q_image.jpg" [RecipeCategory] Beans [Keywords] ["Meat", "Mexican", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "3/4", "1", "2", "1", "15", "1", "1", "2", "1", "1 1/2"] [RecipeIngredientParts] ["ground beef", "onion", "frozen corn", "celery ribs", "red kidney beans", "black beans", "tomatoes", "roma tomato", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 613.8 [FatContent] 22.1 [SaturatedFatContent] 7.7 [CholesterolContent] 77.1 [SodiumContent] 289.3 [CarbohydrateContent] 67.2 [FiberContent] 19.8 [SugarContent] 5.5 [ProteinContent] 41.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown and drain ground beef. add half onion chopped. add spice packet. rinse and drain red and black beans,add. Add can of tomatos. add garlic minced. add can black olives. add corn. add vegetable stock. bring to boil and reduce heat to simmer for 30 mins or so. Then add the chopped onion and celery when you are closer to eating so they stay a bit crisp. garnish with shredded cheese, corn bread, chips, fresh chopped onion, sour cream and cilantro .
[Name] Rye & Onion Crackers [AuthorId] 41525 [AuthorName] ChrisMc [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2017-08-08T18:18:00Z [Description] Make and share this Rye & Onion Crackers 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/41525/EargN6JNRcWDk1cy0UAu_IMG_0943.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1 1/2", "4", "2", "1/3", "2/3"] [RecipeIngredientParts] ["baking powder", "sea salt", "caraway seeds", "onion powder", "olive oil", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.6 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 60.4 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 64 crackers [RecipeInstructions] ["Preheat oven to 400.", "In a large mixing bowl combine the flour, baking powder, salt, caraway seeds, and onion. Mix well.", "Add the olive oil and mix with a fork or hands until evenly mixed - there should be small crumbs.", "Add the water and combine. The dough will look wet. Rest the dough at room temperature for 30 minutes; at this point, the dough will look much drier as the rye hydrates.", "Cut the dough in half, one for each baking sheet. Roll the dough out on silicone baking sheets the size of a half-sheet pan. Roll out to the edges to cover the sheet completely. Once done, cut the short dimension in 4 slices, and the long dimension in 8. This will give 32 crackers per sheet. Either a pizza cutter or a steel, 18 inch ruler works well for this.", "Alternately, roll dough in small pieces through a pasta roller. (About setting #2 on a Kitchenaid pasta attachment works well]. Use a pizza cutter to trim to size - 3 strips will fit perpendicular to the long access of a half-sheet. Trimming each strip into 12 crackers gives a good size.", "Bake for 12 to 14 minutes, switching the trays halfway through. Watch closely to bake to your desired doneness and toastedness. Cool for 10 minutes. Serve or store in an airtight container for up to 2 weeks." ]
[Name] Healthy Brownie in a Mug [AuthorId] 2001662740 [AuthorName] Kea C. [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-08-08T18:22:00Z [Description] This is a healthy alternative to a regular brownie. Cutting down half the sugar, this makes the unsweetened cocoa shine on your tastebuds. Dark chocolate lovers, you will love this recpie! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/38/9/KICZ6h3NRxCFcZcovqpx_BROWNIE.jpg" [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "1", "2", "4"] [RecipeIngredientParts] ["coconut oil", "water", "milk", "vanilla extract", "salt", "white sugar", "whole wheat flour", "flour"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 415.9 [FatContent] 29.4 [SaturatedFatContent] 24.5 [CholesterolContent] 0.0 [SodiumContent] 159.1 [CarbohydrateContent] 40.7 [FiberContent] 6.8 [SugarContent] 13.2 [ProteinContent] 6.1 [RecipeServings] 1.0 [RecipeYield] 1 brownie [RecipeInstructions] In a microwave safe mug, add water/milk, coconut oil, a pinch of salt, and vanilla extract. Whisk well. Add cocoa powder, whisk well. Add sugar, whisk well. Add whole wheat/regular flour, and whisk well. Microwave for 60 seconds. The center should be slightly soft. DO NOT OVERCOOK or the brownie will become hard and stiff. Enjoy with a spoon. Careful, the brownie will still be hot.
[Name] Turkey Taco Pizza [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2017-08-08T21:18:00Z [Description] Make and share this Turkey Taco Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/evD2fN9GQFqqNZIl5GWg_1921997261376461.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "4", "4", "1", "1", "1", "1", "0.25", "1"] [RecipeIngredientParts] ["olive oil", "onion", "sweet pepper", "ground turkey", "reduced-fat sharp cheddar cheese", "colby-monterey jack cheese", "lettuce", "tomatoes", "low-fat sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.5 [FatContent] 23.3 [SaturatedFatContent] 9.8 [CholesterolContent] 89.0 [SodiumContent] 1127.1 [CarbohydrateContent] 19.2 [FiberContent] 3.5 [SugarContent] 5.0 [ProteinContent] 27.1 [RecipeServings] 6.0 [RecipeYield] 12 Slices [RecipeInstructions] In pan, heat oil and add chopped onion and sweet pepper. Add turkey and sausage (taken out of casing] and cook through. Drain and mix in taco seasoning, following directions for how much water to add. Pre-bake crust following directions (or make a homemade crust or wheat crust], top with meat and cheese. Bake remaining 6-10 minutes until cheese is melted and crust is browned. Slice and top with low fat sour cream, taco sauce or salsa, lettuce, tomato, and Doritos.
[Name] Strawberry Lemonade Poke Cake [AuthorId] 801967 [AuthorName] pillsbury12 [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-08-09T20:34:00Z [Description] Make and share this Strawberry Lemonade Poke Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/801967/f2X5pBPyTGL328jv9OQw_cake.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "6", "1 1/2", "16", "2", NA] [RecipeIngredientParts] ["strawberry Jell-O gelatin dessert", "boiling water", "Cool Whip", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2193.2 [FatContent] 115.1 [SaturatedFatContent] 98.8 [CholesterolContent] 0.0 [SodiumContent] 930.2 [CarbohydrateContent] 284.9 [FiberContent] 0.1 [SugarContent] 276.6 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] 1 9X13 pan [RecipeInstructions] ["Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.", "Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.", "Let cake cool completely.", "Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.", "Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish." ]
[Name] Vegan Curry Chickpea Stew [AuthorId] 2001644492 [AuthorName] Mindful Nutrition [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-08-09T20:34:00Z [Description] I like this recipe because of its versatility. You can double the recipe and freeze what you don’t use. You can also add more liquid (water and coconut cream) and make it saucier or add less liquid and make it thicker. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001644492/8BEPO77QSjlyJVd9Lq8A_vegan-chick-pea-and-coconut-stew-1.jpg" [RecipeCategory] Beans [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["onion", "beefsteak tomatoes", "garlic cloves", "water", "sea salt", "chickpeas", "curry powder", "curry paste", "lime", "cooked brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.3 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1816.0 [CarbohydrateContent] 112.1 [FiberContent] 17.7 [SugarContent] 7.1 [ProteinContent] 17.8 [RecipeServings] 2.0 [RecipeYield] 4 cups [RecipeInstructions] Place onion in water and simmer until onions are clear. Add in tomatoes, garlic, water, salt. Cover and cook for 10 minutes. Add curry powder and stir. Add chickpeas. Cook for 5 minutes and turn off heat. Stir in coconut cream and juice of a lime. Ladle into bowls or pour over brown rice.
[Name] Apple Cranberry Walnut Salad [AuthorId] 2001664843 [AuthorName] Madison Johnson [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-08-09T20:35:00Z [Description] Salad: 205 cal (15g fat, 17g carb, 6g protein) Dressing: 145 cal (12g fat, 13 carb, 0 protein) [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "1/3", "1/3", "1", "4", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["red apple", "green apple", "walnuts", "feta cheese", "dried cranberries", "apple cider vinegar", "honey", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.1 [FatContent] 28.6 [SaturatedFatContent] 4.4 [CholesterolContent] 8.9 [SodiumContent] 376.7 [CarbohydrateContent] 28.5 [FiberContent] 4.6 [SugarContent] 20.7 [ProteinContent] 6.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Core and chop apples (thin slices or 1 inch chunks]. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
[Name] Marinated Pork Tortas With Cilantro Aioli & Chiles Curtidos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2017-08-09T21:11:00Z [Description] Recipe courtesy Eduardo Rivera
[Name] Chicken Pozole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-08-09T21:42:00Z [Description] Recipe courtesy Eduardo Rivera
[Name] Yogurt Fruit Bark [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2017-08-09T22:21:00Z [Description] Make and share this Yogurt Fruit Bark 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/xfOnOVexTe6TDIBeHYzR__MGL9187%20copy.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533161/1j4zi68QUmG0xgDEoSES_IMG_1657.jpg"] [RecipeCategory] Breakfast [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "6 -8", "1/4"] [RecipeIngredientParts] ["maple syrup", "blueberries", "strawberries", "granola cereal"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 177.9 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 6.8 [CarbohydrateContent] 34.1 [FiberContent] 3.7 [SugarContent] 25.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Line a quarter-sheet pan with parchment paper. Set aside. In a small bowl whisk together yogurt and maple syrup. Spread mixture onto prepared sheet pan. Top with fruit and granola and freeze at least 4 hours, preferably overnight. Break and serve. Freeze leftovers.
[Name] Cheesy Jalapeno Popper Bread [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-09T22:51:00Z [Description] Make and share this Cheesy Jalapeno Popper Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Cheese", "High In...", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["5 -6", "16", "1", "1", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["bacon", "cream cheese", "monterey jack cheese", "kosher salt", "fresh ground black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 789.5 [FatContent] 44.0 [SaturatedFatContent] 24.4 [CholesterolContent] 124.1 [SodiumContent] 1466.6 [CarbohydrateContent] 67.5 [FiberContent] 2.9 [SugarContent] 5.2 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 400°F. In a small bowl, mix together softened cream cheese, 3/4 cup each of the cheddar and jack cheeses, jalapeno, salt & pepper. Spread mixture over rolls, dividing it evenly. Sprinkle remaining shredded cheese on top of bread. Place bread on baking sheet and bake until bread is lightly toasted and cheese is starting to brown (about 10 minutes]. Remove from oven, sprinkle with crumbled bacon and cilantro. Serve immediately.
[Name] Tandoori Chicken [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT25M [PrepTime] PT5H [TotalTime] PT5H25M [DatePublished] 2017-08-10T05:47:00Z [Description] Make and share this Tandoori 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/1803567427/h9fIbnkiQeeNq7Zi5izK_tandoori%20chicken%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/PQGl8viPTyyXQBdDqx8h_drumsticks%20cooked%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/8XMWCAGTwC5Ge3ohVknt_served%204%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/thUfUZESnaaOU9p6ZdCD_drumsticks%20draining%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/aMG7w0NNRaaqAjvMBzfg_6%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/nxYHYtXeSYyFHX1MXl7c_3%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/PPZDqcNCQo6k2MvI96Tm_1%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/CLamJbmCQIOSIeev21hZ_Tandoori%20drumstick%20potatoes%200%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/H8xpaYrJTs2XcCaGiZKM_tandoori%20chicken%207%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/g7ES3srbRS1hGYzGazW2_tandoori%20chicken%205%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/cTzHFp0yRz2T0MH2GObP_tandoori%20chicken%20marnade%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/63/WB7FhrJmQQOiAgfFKLcu_tandoori%20chicken%201%20s.jpg" ] [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Indian", "Healthy"] [RecipeIngredientQuantities] ["400", "1/2", "1", "200", "1", "2", "1", "4", "1", "1"] [RecipeIngredientParts] ["skinless chicken breasts", "chicken drumsticks", "salt", "lime juice", "plain yogurt", "onion", "garlic cloves", "fresh ginger", "red chilies", "garam masala"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.4 [FatContent] 9.0 [SaturatedFatContent] 3.3 [CholesterolContent] 141.3 [SodiumContent] 870.6 [CarbohydrateContent] 17.8 [FiberContent] 2.1 [SugarContent] 11.2 [ProteinContent] 48.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Score both sides of the chicken breasts and/or drumsticks about 5mm apart. Place the chicken in a bowl and add the lime juice and salt. Mix well, rubbing the salt and juice into the scores. Leave aside. Blend the yoghurt, onion, garlic, ginger, chilis, garam masala and red food colouring to a smooth paste. Pour the marinade over the chicken pieces and mix well to ensure the chicken pieces are well coated. Cover and refrigerate for 4 hours or overnight. Pre-heat the oven to its maximum temperature (250 degC]. Place the chicken pieces on a roasting tray and allow much of the marinade to drain off. Put in the oven and cook for 20 to 25 minutes. Serve hot.
[Name] 4-Ingredient Chocolate Cherry Cake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-08-10T10:17:00Z [Description] If you want to make homemade frosting mix 1 cup powdered sugar, 5 tablespoons butter, 1/3 cup milk, 1 cup semisweet chocolate chips over medium heat. Add a teaspoon vanilla and stir, cooking for 1 to 2 minutes. Spread over the warm cake immediately. Recipe courtesy of www.reluctantentertainer.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "21", "2", "1"] [RecipeIngredientParts] ["cherry pie filling", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.3 [FatContent] 11.5 [SaturatedFatContent] 2.5 [CholesterolContent] 46.5 [SodiumContent] 571.6 [CarbohydrateContent] 68.8 [FiberContent] 2.0 [SugarContent] 25.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in a bowl and beat for 1 to 2 minutes. If you want chunkier cherries, mix by hand. Pour batter into a 9x13 inch pan. Bake at 350 for 35 to 40 minutes. Frost with your favorite frosting, whipped cream, or serve with your favorite ice cream.
[Name] Top Secret Chocolate Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-08-10T10:25:00Z [Description] Make and share this Top Secret Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/4", "2", "2", "1", "3/4", "2", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.9 [FatContent] 7.0 [SaturatedFatContent] 4.3 [CholesterolContent] 27.3 [SodiumContent] 72.7 [CarbohydrateContent] 17.5 [FiberContent] 0.8 [SugarContent] 11.2 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined. In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. Slowly add the dry ingredients and continue mixing until incorporated. Roll the dough into 2 logs that are about 2 inches high and 1 foot long. Wrap them in waxed paper and place in a refrigerator for 2 hours. Preheat oven to 350 degrees. Once thoroughly chilled, slice the cookies into 1/2 inch thick rounds and cover with sanding sugar. Place on a parchment paper lined cookie sheet and bake for 10 minutes. Remove to a wire rack to cool.
[Name] Cereal Milk Smoothie Bowl [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-10T15:34:00Z [Description] Make and share this Cereal Milk Smoothie Bowl recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/tf3KgaERsG8IfoS1WAvQ_Cereal%20Milk%20Smoothie%20Bowl.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["milk", "raspberries", "strawberry", "mango", "banana", "kiwi", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.1 [FatContent] 4.5 [SaturatedFatContent] 2.8 [CholesterolContent] 17.1 [SodiumContent] 74.0 [CarbohydrateContent] 5.7 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 4.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a blender combine Fruity Pebbles, yogurt, milk, and ICE. Blend until smooth. Transfer to bowl and decorate with toppings.
[Name] Eggs in a Cloud [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT6M [PrepTime] PT5M [TotalTime] PT11M [DatePublished] 2017-08-10T15:54:00Z [Description] Make and share this Eggs in a Cloud 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/53/31/67/g5ByY0kRQSWiV7JbfAfH_Egg_Cloud_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/67/RStZN2FcSz60WJIgaZTc_Egg_Cloud_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/67/arDpRBccQqReFhiO6Yq0_Egg_cloud_5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/67/VvLKGqZSSm2FGNPbQ5n4_Egg_Cloud_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/7qTglLGXSvCF3zsxpYdZ_Egg_Cloud_2.jpg"] [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["eggs", "bacon", "chives", "white cheddar cheese", "salt", "black pepper"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 146.9 [FatContent] 11.6 [SaturatedFatContent] 4.7 [CholesterolContent] 200.8 [SodiumContent] 197.3 [CarbohydrateContent] 0.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 9.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450°F.", "Separate egg whites into one large bowl, and separate egg yolks into 4 small bowls.", "Beat egg whites to stiff peaks. Fold in bacon, chives, and cheddar cheese.", "Spread egg whites onto a parchment-lined sheet tray and use a spoon to make a well in the center of each egg. Bake 3 to 4 minutes until golden brown.", "Carefully remove from oven and add an egg yolk to each well. Bake until egg yolk are set about 2-3minutes.", "Sprinkle with salt and pepper and additional chives." ]
[Name] Sweet Potato Toast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT7M [PrepTime] PT2M [TotalTime] PT9M [DatePublished] 2017-08-10T16:19:00Z [Description] Make and share this Sweet Potato Toast 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/53/31/68/lXxpEryIQbqtRWUk4hDK__MGL8879.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/68/NH1cuHwQfiMqEfUTVu3G__MGL8876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/68/VOO2vQgQHaonAWclInw0__MGL8882-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/68/M6gENNpbSZun85WHyER3__MGL8869.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/68/nogAHKtqT46YoUCMmr90__MGL8896.jpg"] [RecipeCategory] Breakfast [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["sweet potato", "avocado", "egg", "almond butter", "berries", "banana"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 27.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.9 [CarbohydrateContent] 6.5 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut sweet potato into 1/4-inch slices. Pierce each slice with a fork. Par-cook in the microwave for 3 minutes, flipping halfway through. Toast on the highest setting of your toaster until tender when pierced with a fork (this will vary depending on your toaster, you may have to do it twice]. Top with Avocado, fried egg, chili flakes, almond butter, berries, banana, Nutella, or any favorite topping of your choice!
[Name] Easy Breakfast Tacos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2017-08-10T17:28:00Z [Description] Make and share this Easy Breakfast Tacos recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/69/ELgFayABRNG0moIXb212__MGL9090-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/69/9FYPZycJQLqm8nAODCXc__MGL9084.jpg"] [RecipeCategory] Breakfast [Keywords] ["Tex Mex", "Southwestern U.S.", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "6", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["eggs", "corn tortillas", "pico de gallo", "cilantro", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.1 [FatContent] 12.2 [SaturatedFatContent] 3.9 [CholesterolContent] 452.0 [SodiumContent] 183.3 [CarbohydrateContent] 11.6 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 16.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Toast tortillas on stovetop over medium flame. Set out bowls containing the fillings: eggs, cheese, Pico de Gallo, cilantro, and lime. Build taco by placing the eggs in first and topping it with cheese, Pico de Gallo, and cilantro, adding a squeeze of lime to taste.
[Name] Mini Pancake Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-08-10T17:57:00Z [Description] Make and share this Mini Pancake Bites recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/70/EXaZLjSOy5GsLLsFURQP__MGL9155-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/70/iBC1ahd5QaeZNzbPY2RO__MGL9139-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/70/eVhNMpSRnyketgiNQLOO__MGL9150-2.jpg"] [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] [NA, "2", "1", "2", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["baking mix", "milk", "eggs", "strawberry", "raspberries", "blueberries", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.2 [FatContent] 2.5 [SaturatedFatContent] 0.8 [CholesterolContent] 17.1 [SodiumContent] 118.9 [CarbohydrateContent] 8.2 [FiberContent] 0.5 [SugarContent] 1.8 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Spray a 24-cup mini muffin tin with non-stick spray. In a large bowlcombine baking mix, milk, eggs. Separate into 4 equal portions and adddesired mix-ins. Add batter to the prepared muffin tin with a heaping Tablespoon or a #10 scoop. Sprinkle with more toppings. Bake 15-20 minutes until golden brown. Serve with maple syrup.
[Name] Breakfast Taquitos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT26M [PrepTime] PT5M [TotalTime] PT31M [DatePublished] 2017-08-10T18:15:00Z [Description] Make and share this Breakfast Taquitos 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/53/31/71/9dLOXlKQOqdvbbN61XAh__MGL9177-Edit.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/71/vbVR55NS6eLri1pi0YnT__MGL9158.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/71/ytRoBC8uT2aWYUwxk2sa__MGL9177-Edit-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/71/VqBXLveKQVKRSLzB0lyi__MGL9177-Edit-6.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Tex Mex", "Southwestern U.S.", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "5", NA, NA, NA, "1 1/2", "1", "10", NA, NA, NA] [RecipeIngredientParts] ["eggs", "salt", "black pepper", "cilantro", "white corn tortillas", "salsa", "sour cream"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 145.8 [FatContent] 8.5 [SaturatedFatContent] 4.4 [CholesterolContent] 110.8 [SodiumContent] 150.1 [CarbohydrateContent] 8.9 [FiberContent] 1.2 [SugarContent] 0.4 [ProteinContent] 8.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F.", "Add sausage links to a large skillet and cook over medium-high until heated through and browned on all sides, about 8 minutes. Set aside.", "Add eggs to a medium bowl and whisk until combined. Season with salt and pepper.", "Spray a non-stickpan with cooking spray and add eggs to pan, stirring with a rubber spatula until just about set, 2 minutes. Add the chopped cilantro and cook until eggs are just set, about a minute more. Transfer to a bowl.", "Warm the tortillas for 10 seconds in the microwave. Divide the eggs amongst the tortillas and top with shredded cheese. Place sausage link on top. Roll up and place seam side down on a parchment-lined sheet tray. Spray with cooking spray and bake until golden brown, about 15 minutes. Serve with salsa, hot sauce, or sour cream." ]
[Name] No-Bake Energy Bars [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT33M [TotalTime] PT33M [DatePublished] 2017-08-10T18:43:00Z [Description] Make and share this No-Bake Energy Bars recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/72/YTdOFBZGRI257toOaRaR__MGL9113-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/72/AoGuQ47PTrOzUm08mqc5__MGL9111.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/72/fm0uKg3BR36jKLK8i2oL__MGL9091.jpg"] [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "1/2", "1/3", "1", "1", "1/2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["oatmeal", "peanut butter", "honey", "vanilla", "coconut flakes", "ground flax seeds", "walnuts", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.5 [FatContent] 5.4 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 36.1 [CarbohydrateContent] 10.9 [FiberContent] 1.8 [SugarContent] 6.7 [ProteinContent] 2.4 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine Peanut Butter, Honey and Vanilla. Add Coconut flakes, ground flax seed, and chocolate chips; fold in until well combined. For optional ingredients, separate mixture into equal portions and add desired ingredient. Scoop mixture with a #10 scoop onto a parchment paper lined baking sheet and let chill in the refrigerator for a half hour. Roll into ballsand serve.
[Name] Blueberry Banana Quinoa Bowl [AuthorId] 2001664843 [AuthorName] Madison Johnson [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-08-10T21:55:00Z [Description] Make and share this Blueberry Banana Quinoa Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/3", "1/3", "1"] [RecipeIngredientParts] ["banana", "blueberries", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.1 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 40.8 [CarbohydrateContent] 28.5 [FiberContent] 3.9 [SugarContent] 10.4 [ProteinContent] 4.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook quinoa if it’s not already cooked, I cook extra and just store in the fridge. Assemble in a bowl. Serve warm or cold, I eat it both ways.
[Name] Bringhe (Biringhi) [AuthorId] 2000033610 [AuthorName] Carlo [CookTime] PT45M [PrepTime] PT39M [TotalTime] PT1H24M [DatePublished] 2017-08-10T21:56:00Z [Description] Bringhe, which is said to have originated from the northern province of Pampanga, is the Filipino’s indigenization of the Spanish paella. It is traditionally made with glutinous rice cooked in coconut milk and turmeric powder for distinct flavor and color. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "Filipino", "Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "4", "2", "6", "2", "2", "2", "3", "2", "1", "1", "2", NA, "4"] [RecipeIngredientParts] ["red bell peppers", "red bell peppers", "chorizo sausage", "onions", "garlic cloves", "boneless chicken breasts", "fish sauce", "glutinous rice", "coconut milk", "chicken broth", "raisins", "green peas", "turmeric powder", "hard-boiled eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.2 [FatContent] 36.8 [SaturatedFatContent] 21.4 [CholesterolContent] 172.5 [SodiumContent] 755.4 [CarbohydrateContent] 63.8 [FiberContent] 4.3 [SugarContent] 15.1 [ProteinContent] 37.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a wide, thick-bottomed skillet over medium heat, heat oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. Remove from heat and set aside. Add chorizo de bilbao and cook for about 1 to 2 minutes or until lightly browned. Remove from heat and set aside.", "In the skillet, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring occasionally, for about 4 to 5 minutes or until color changes and lightly browns. Add fish sauce and continue to cook for 1 to 2 minutes.", "Add rice and cook, stirring regularly, for about 2 to 3 minutes. Add coconut milk, broth, chorizo de macau, raisins, green peas, and bell peppers. Add turmeric powder and stir to combine. Season with salt and pepper to taste. Bring to a boil for about 3 to 5 minutes, stirring occasionally.", "Lower heat, cover and simmer for about 10 to 15 minutes. When the rice is almost dry, cover with banana leaves and continue to cook for about 10 to 15 minutes or until rice is fully cooked and begins to form crust at the bottom. Transfer rice onto serving platter and garnish with egg." ]
[Name] DMCS Pasta [AuthorId] 2001665938 [AuthorName] Himanshu D. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-10T22:03:00Z [Description] Make and share this DMCS Pasta 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/2001665938/48qFeaeMRiCXaLnkDJTo_BeautyPlus_20170810211912_save.jpg" [RecipeCategory] Indian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["250", "2", "1", "2", "1", NA, NA, NA] [RecipeIngredientParts] ["pasta", "onions", "ginger", "tomatoes", "tea", "coriander powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.3 [FatContent] 1.5 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 12.0 [CarbohydrateContent] 72.3 [FiberContent] 4.9 [SugarContent] 7.5 [ProteinContent] 12.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] STEP 1. - take a boiling bowl and water, little salt, crush one garlic add to it, add lime juce one tea spoon and boil it. - after it reaches boiling point, add pasta, add some cooking oil, stir it and mix it. - chek it after some time, it will be fine when it can be easily choped but not too mushy, in itly its called aldante,. - take it out, when it ready, cool down for a while in a stainer. STEP 2. - READY SOUCE ( i call it multi purpose sauce]. -take a pan, put it on gas, keep the settings to low, add oil, let it until its perfectly hot, you can chek it by throwing a cumin seed, and if read add some cumin seeds, add one tea spoon garam masala, add ginger and garlic ( crush garlic by using nife and chop ginger in big pecies], add green chillies ( after slicing them from middle] let it change its colour to light brown add one small onion (need not to be finally chopped], let it brown, then add two tomatoes, chopped in big peices. - add one spoon coriander powder, half tea spoon red chili powder , half tea spoon turmeric, salt as per taste, dont add mango powder if you have used lemon, add cured, mix it and fry the masala. - when it starts releasing oil, then add half cream to it mix it, off the flames, after ot cool down, make a sauce of this using your mixer/grinder. FINAL STEP. - take a big pan or we can say kadhai, put it on High flame, add oil, let it hot, add finally chopped onion and bellpeper, stir it for one minute continuesly in oil, do not burn, keep now flames on low or medium add your pasta, mix it add your souce, mix it and then cover it for 2-3 minutes, again mix it and cover it for 2-3 minutes, after that add remaining cream mix it, switch off tge flame, add coriander, and cover it for 10 minutes, open it and serve it. TIPS. - YOU CAN DO STEP ONE AND TWO SIMONTANIOUSLY FOR SAVING TIME. - EITHER YOU CAN KEEP SOUCE READY FOR FUTURE USE. BUT DON'T USE CURDED AND CREAM IN THAT CASE WHILE MAKING THE SOUCE. #TRY IT AND SHARE THE EXPERIENCE .
[Name] Lemon Chicken Foil Packet Dinner [AuthorId] 2001665799 [AuthorName] Krystle C. [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-08-10T22:03:00Z [Description] Chicken breast with red potatoes, fresh green beans, fresh grated garlic season with Italian season, salt, black pepper, garlic powder, and parsley flakes. Drizzle each foil packet with olive oil and top each packet with lemon slices. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001665799/ckB1ApQQI6iUEnS3voly_IMG_0848.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 -2", "1 1/2", "1", "1 -2", "1 -2", "1 1/2", "1 1/2", "1 1/2", "1 -3", "1"] [RecipeIngredientParts] ["chicken breast", "fresh green beans", "fresh garlic", "salt", "black pepper", "garlic powder", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.6 [FatContent] 14.5 [SaturatedFatContent] 3.6 [CholesterolContent] 72.6 [SodiumContent] 975.5 [CarbohydrateContent] 32.9 [FiberContent] 7.3 [SugarContent] 7.4 [ProteinContent] 29.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["First Preheat your oven to 400 degrees. Then clean off your chicken breast, your red potatoes, and fresh green beans.", "Next cut your red potatoes into slices, cut your fresh green beans in half, and chop up your fresh garlic. Then cut your lemons into slices and set asisde for later.", "Place each chicken breast on a sheet of Aluminum foil then place the slice red potatoes around the chicken breast. Place the cut green beans on the potatoes, then sprinkle the chop garlic on top of the green beans and potatoes.", "Seaon each foil packet with Italian seasoning, the salt, the black pepper, the garlic powder , then drizzle each packet with olive oil, and top each one with 2-3 slices of the lemon slices you sliced earlier.", "Then put the foil packets into a baking pan and place it in the oven to bake for 30-35 minutes. You can also grill the foil packet as well for 30-35 minutes.", "After 30-35 minutes take out the foil packet place it on a plate and enjoy but be careful because the foil gets extremely hot. This foil packet dinner is so yummy that everybody can enjoy." ]
[Name] Simple Brown Rice [AuthorId] 2001057631 [AuthorName] jazgbl [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-08-11T16:03:00Z [Description] Make and share this Simple Brown Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["water", "low sodium chicken broth", "butter", "brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 378.2 [FatContent] 5.3 [SaturatedFatContent] 2.0 [CholesterolContent] 5.0 [SodiumContent] 66.3 [CarbohydrateContent] 72.9 [FiberContent] 3.2 [SugarContent] 0.9 [ProteinContent] 9.8 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Combine water, chicken broth, salt, and butter in a small cooking pot with a lid. Heat in Medium-High setting. Once boiling, stir in the brown rice. Set heat setting to Low-Medium (lowest boil to simmer]. Set timer to 45 minutes or until liquid is completely absorbed. Once done, turn off heat and let rest for about 10 minutes. Fluff and serve warm.
[Name] Chicken Coconut Kurma [AuthorId] 2001666741 [AuthorName] holman.katie.a [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-08-11T16:09:00Z [Description] Make and share this Chicken Coconut Kurma recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 60 Mins", "Refrigerator", "Stove Top"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1", "2", "2", "1", "1", "2", "1", "3", "1", "1", "2", "1 1/2", "2", "3", "1", "1", "1 1/2", "3/4", "4", "1/4"] [RecipeIngredientParts] ["chicken thigh", "plain yogurt", "salt", "cayenne", "turmeric", "garam masala", "cumin", "cinnamon", "brown sugar", "butter", "onion", "garlic", "powdered ginger", "turmeric", "garam masala", "salt", "ground coriander", "brown sugar", "chopped tomatoes", "coconut milk", "heavy whipping cream", "cashew nuts", "white rice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1773.8 [FatContent] 94.5 [SaturatedFatContent] 53.1 [CholesterolContent] 241.0 [SodiumContent] 1857.3 [CarbohydrateContent] 190.5 [FiberContent] 8.8 [SugarContent] 21.3 [ProteinContent] 44.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the chicken into 1\" pieces. Place in a ziploc bag with all the other marinade ingredients and set in the fridge until ready to use (anywhere from 2-24 hours]. In a pan over medium high heat, add a little olive oil and cook the chicken in two batches for 4-5 minutes on either side until no longer pink in the center. Set the chicken aside. Melt the butter in a high-sided pan. Add the garlic and onion and cook for 1 minute. Add the spices: ginger, turmeric, cayenne, garam masala, salt, methi, cinnamon, and coriander. Stir for 1 minute. Add canned tomatoes and coconut milk, then add the sauce to a blender, and blend until smooth. Return the sauce to the pan and cook 10 minutes to thicken. Add the chicken, cream, brown sugar, cashews and golden raisins, stir and cook 1-2 minutes to heat through. Serve with white rice, mango chutney, naan and garnish with fresh cilantro. (Recipe originally from http://www.northandmouth.com/2017/07/bombay-house-chicken-coconut-kurma/ ].
[Name] Hibiscus & Sumac Prawns from Hibiscus [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-11T19:30:00Z [Description] My friend, Tokunbo, makes the best suya prawns you could ever imagine, but not wanting to include too many suya recipes, I used hibiscus and sumac for my version. Sumac is used more in North Africa than West Africa but the flavour of it pairs so well with hibiscus as they both have zesty undertones.
[Name] Lemon & Lime Battenberg from Crave [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2017-08-11T19:54:00Z [Description] -- Text excerpted from CRAVE © 2017 by Martha Collison --
[Name] A Bacon Cheddar Western Omelette With Bacon on the Side [AuthorId] 2001665799 [AuthorName] Krystle C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-11T20:13:00Z [Description] This delicious omelette is made with bacon, eggs, cheddar cheese, milk, black pepper, red onions ,and green peppers. You will also need some Non-stick butter spray or butter to make sure your omelette don't stick to your pan or grill. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001665799/AmlmVqjUQnKHpk3lSoVN_IMG_0850.JPG" [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1/4", "1/2", "10"] [RecipeIngredientParts] ["eggs", "milk", "black pepper", "red onion", "green pepper", "cheddar cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 844.4 [FatContent] 68.9 [SaturatedFatContent] 29.9 [CholesterolContent] 502.8 [SodiumContent] 1222.2 [CarbohydrateContent] 14.6 [FiberContent] 1.9 [SugarContent] 3.3 [ProteinContent] 40.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] First place the 10 pieces of bacon on the griddle pan grill. Cook the bacon, then remove it from the grill and set it aside. Next thing you need to do is crumble up like 4 pieces of bacon into little pieces, then cut up the red onions, and green peppers. Then beat the 2 large eggs into a small bowl, adding the milk, cheddar cheese, black pepper, red onions, green peppers, and the bacon crumble. Stir all the ingredients up in the bowl. Spray your griddle pan grill with non stick butter or regular butter then place your omelette mixture on the grill. Check your omelette constantly so it wont burn, let it cook for about 7 minutes on each side depending on your taste. Place the remainder bacon slices on your plate, then put the omelette on your plate and enjoy.
[Name] Lentil and Caper Garden Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-08-11T21:24:00Z [Description] A simple dressing brings together the flavors of salted capers and nutty lentils. This protein-packed salad is great as a side dish or light lunch. From the Reese' Specialty Foods website. [Images] character(0) [RecipeCategory] Lentil [Keywords] ["Beans", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/4", "2", NA, "2", "1", "1", "1"] [RecipeIngredientParts] ["dried brown lentils", "roma tomatoes", "spinach", "green onion", "capers", "extra virgin olive oil", "Dijon mustard", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.5 [FatContent] 4.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 152.8 [CarbohydrateContent] 33.1 [FiberContent] 15.6 [SugarContent] 3.6 [ProteinContent] 13.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook brown lentils per package directions, until firm. Drain and set aside. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, and garlic. On a cutting board, chop spinach and onions (or chives], and dice the tomatoes. In a large bowl, add in drained lentils, spinach, chives, and tomatoes. Allow heat from the lentils to wilt spinach. Drizzle the dressing from the small bowl over the lentils and stir. Garnish with capers and serve.
[Name] Mango Mai Tai [AuthorId] 319738 [AuthorName] Dwynnie [CookTime] nan [PrepTime] PT1M [TotalTime] PT1M [DatePublished] 2017-08-11T22:19:00Z [Description] Make and share this Mango Mai Tai recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Polynesian", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/2", "1/4", "6", "1", NA] [RecipeIngredientParts] ["dark rum", "white rum", "Curacao", "lime juice", "orgeat syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.3 [CarbohydrateContent] 23.3 [FiberContent] 0.4 [SugarContent] 17.4 [ProteinContent] 0.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Measure ingredients into a large glass (20 oz]. Add ice to fill glass. Stir well. Note: You can reserve the dark rum until after stirring with the ice and pour it on top to allow it to float.
[Name] Honey Hoisin Beef [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-08-12T20:35:00Z [Description] Make and share this Honey Hoisin Beef 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/53/31/84/8iUgJGHwQ4qJLo7iWFOb_5939acfa2310a82d396493e2-5-0-ce40b774.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "2", "16", "2", NA, "4", "4", "4", "2", "2"] [RecipeIngredientParts] ["bok choy", "ginger", "hoisin sauce", "scallions", "garlic cloves", "soy sauce", "honey", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.8 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.2 [SodiumContent] 1687.9 [CarbohydrateContent] 75.5 [FiberContent] 11.1 [SugarContent] 24.4 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim bottom root ends from bok choy and discard. Cut head in half lengthwise, then slice crosswise into strips. Trim, then thinly slice scallions, keeping greens and whites separate. Peel, then mince ginger until you have 2 TBSP. Mince garlic. Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready. Combine soy sauce, hoisin sauce, honey, half the ginger, and half the garlic in a medium bowl. Add beef and toss to coat. TIP: If you have extra time, let beef marinate for up to 3 hours in the refrigerator. Heat a drizzle of oil in a large pan over medium-high heat. Add beef to pan, leaving excess marinade in bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove from pan and set aside. Add scallion whites, remaining ginger, remaining garlic, and another drizzle of oil to same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return beef to pan along with marinade from bowl. Let bubble until a thick sauce has formed, 2-3 minutes. Season with salt and pepper. Divide rice between plates. Top with stir-fry. Sprinkle with scallion greens and sesame seeds and serve.
[Name] Rich & Creamy Alfredo [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-13T19:36:00Z [Description] Super quick easy! A family favorite! Great for a week night meal! This is great with fettuccine by itself or add your favorite mix-ins: chicken, shrimp, scallops, broccoli. This is so versatile you can even use this as a dipping sauce! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/mWZL790iSwq2lW7H08SA_Screenshot%20at%20Aug%2013%2015-10-44.jpg" [RecipeCategory] Sauces [Keywords] ["European", "Very Low Carbs", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "1", "1/4", "1", "1", NA] [RecipeIngredientParts] ["heavy cream", "butter", "garlic", "dry white wine", "salt", "parmesan cheese", "fettuccine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 623.2 [FatContent] 62.7 [SaturatedFatContent] 39.0 [CholesterolContent] 215.6 [SodiumContent] 1110.6 [CarbohydrateContent] 5.0 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Noodles (Fasta Pasta Bowl]: Use lid to measure out 4 servings of dry noodles. Break noodles in half and place into Fasta Pasta bowl. Add cold water to the #4 line. Microwave with the lid off for 14 minutes. After it's done cooking, place lid onto to the bowl and drain off the pasta water. Rinse with cold water for 10 seconds and drain again prior to serving. You can leave a little water with the noodles and stir occasionally to prevent noodles from sticking. In a skillet, melt butter on low heat. Add the garlic and cook for 1-2 minutes. Increase heat to medium. Add the wine (if using], salt and heavy cream. Stir well. Let cook for 5-6 minutes, to let the alcohol cook out of the sauce. Turn heat to low. Add about 1/4 cup of cheese and stir to melt. Repeat 3 more times using 1/4 cup of cheese. Serve once all the cheese has melted and the sauce is nice a creamy. Once the sauce is done, you can stir in your favorite meats or vegetables.
[Name] Black Bean and Lentil Chili [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-13T22:07:00Z [Description] Make and share this Black Bean and Lentil Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "2", "4", "4", "4", "1", "1", "1", "1/2", "1", "5 -6", "2", "29", "29", "1", "12", "1 -2", "1", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["olive oil", "sweet onion", "celery", "carrots", "garlic cloves", "chili powder", "paprika", "allspice", "cumin", "bay leaf", "vegetable broth", "lentils", "tomato sauce", "black beans", "Tabasco sauce", "honey", "pure maple syrup", "salt", "pepper", "Tabasco sauce", "sour cream", "avocado", "cheddar cheese", "monterey jack cheese", "lime", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.2 [FatContent] 7.1 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1239.4 [CarbohydrateContent] 49.5 [FiberContent] 16.4 [SugarContent] 11.2 [ProteinContent] 14.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large heavy pot over medium high heat, add the olive oil, then the onion, celery, and carrots. Saute until the onions have softened, then add the garlic and continue to cook for one minute. Add the spices next through the bay leaf. Cook for about 2 more minutes until fragrant. Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out], lentils, and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender. Add the black beans, corn, red peppers, Tabasco, and honey and continue to cook for 20 more minutes. Add the extra cup of broth, if needed. Serve in bowls with the toppings of your choice (Tabaso Sauce, sour cream, avocado, sour cream, shredded cheese, lime, cilantro].
[Name] Fudge Pie [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-08-13T23:22:00Z [Description] Make and share this Fudge Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/128541/iV9OdbFxTLiKroBEH5zu_20799253_10155155721676886_5982218952180925250_n.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2/3", "0.5", "2", "1", "2", "2", "2", "3/4", "1", "1"] [RecipeIngredientParts] ["evaporated milk", "butter", "sugar", "all-purpose flour", "eggs", "vanilla extract", "kosher salt", "pecans", "ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 508.9 [FatContent] 28.0 [SaturatedFatContent] 9.8 [CholesterolContent] 81.2 [SodiumContent] 378.9 [CarbohydrateContent] 59.5 [FiberContent] 3.7 [SugarContent] 49.2 [ProteinContent] 7.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.
[Name] Flourless Banana Bread Pancakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2017-08-14T18:01:00Z [Description] Make and share this Flourless Banana Bread Pancakes 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/vfnUpPsuTxadz3OlYK1Z_BBP_4x3-1.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1/4", "2", NA, NA] [RecipeIngredientParts] ["banana", "eggs", "vanilla extract", "walnuts", "almond butter"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 311.2 [FatContent] 23.5 [SaturatedFatContent] 3.4 [CholesterolContent] 186.0 [SodiumContent] 72.2 [CarbohydrateContent] 17.8 [FiberContent] 3.4 [SugarContent] 8.2 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 2 pancakes [RecipeInstructions] In a small bowl, peel, break, and then mash the banana until creamy. In a small bowl, whisk the eggs until combined. Add Vanilla and 1-oz walnuts, whisk to combine. Add egg mixture to banana and whisk to combine. Spray a non-stick skillet with cooking spray. Set stovetop to medium high. Pour half the mixture and cook for one minute on each side. Repeat for second pancake. Spread Almond butter on top of each pancake, add remaining walnuts to both, roll up and serve.
[Name] Elvis A.M. Protein Burrito [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2017-08-14T18:04:00Z [Description] Make and share this Elvis A.M. Protein Burrito 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/WPH7MUS5Q3KpJwHbrmsT_4x3%20Elvis%20AM%20Proein%20Burrito-1.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", NA] [RecipeIngredientParts] ["flour tortilla", "chunky peanut butter", "banana", "bacon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.2 [FatContent] 22.1 [SaturatedFatContent] 4.4 [CholesterolContent] 5.4 [SodiumContent] 413.6 [CarbohydrateContent] 35.8 [FiberContent] 5.0 [SugarContent] 10.5 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 1 burrito [RecipeInstructions] Put the tortilla onto a work surface and spread an even layer of peanut butter. Add banana, bacon, and drizzle with honey. Fold in sides and then roll tortilla from the bottom. Over medium high heat, in a small non-stick skillet greased with cooking spray, cook burrito until browned on all sides. Serve.
[Name] 1-Minute Breakfast Sandwich [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT1M [TotalTime] PT3M [DatePublished] 2017-08-14T18:07:00Z [Description] Make and share this 1-Minute Breakfast Sandwich recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/tiKn1sxR3aPbcv2757zl_4x3_1MBS_2-1.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", NA, NA, NA, "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["egg", "milk", "salt", "pepper", "English muffin", "cheese", "bacon", "tomatoes", "basil", "avocado", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] 4.0 [Calories] 398.7 [FatContent] 20.2 [SaturatedFatContent] 11.1 [CholesterolContent] 224.5 [SodiumContent] 833.5 [CarbohydrateContent] 31.0 [FiberContent] 2.0 [SugarContent] 2.2 [ProteinContent] 23.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Whisk together egg, milk, a pinch of salt, and a few grinds of pepper. Spray a 4-oz. ramekin with cooking spray. Pour egg mixture into ramekin, microwave on high until done; about 1 minute 30 seconds. Split one English muffin and toast both sides. Add cooked egg to one side of the English muffin and top with a slice of cheese. Top with other desired ingredients. Top with other half of English muffin. Serve.
[Name] French Toast Roll Ups [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-14T18:15:00Z [Description] Make and share this French Toast Roll Ups 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/ByszShqOSAK2O6cnzakn_4x3_FTRU_2-1.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["8", "8", "5 -6", "2", "2", "1/2", NA, "2", "1/4", "1/2", NA] [RecipeIngredientParts] ["strawberries", "eggs", "milk", "vanilla extract", "kosher salt", "unsalted butter", "sugar", "cinnamon", "maple syrup"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 173.4 [FatContent] 6.9 [SaturatedFatContent] 4.2 [CholesterolContent] 54.7 [SodiumContent] 150.5 [CarbohydrateContent] 23.7 [FiberContent] 1.2 [SugarContent] 11.1 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] On a flat surface, using your hand, or a rolling pin, flatten each slice of bread. Leaving a 1/4” border from the bottom edge, spread 1 teaspoons Nutella on the bottom third of the bread. Top with chopped strawberries. Starting from the bottom, tightly roll up the bread. Repeat with remaining bread. Add eggs to a shallow dish. Whisk in milk, vanilla extract, and a pinch of salt. Add the bread rolls, allowing the bread to soak up the milk mixture, turning once or twice as needed. Remove from mixture and allow excess to drip off before adding to the pan. Heat a large skillet over medium-high. Add 2 Tbs. butter. Add the bread rolls, and cook, turning occasionally, until golden brown on all sides, about 5 minutes. In a shallow bowl, combine cinnamon and sugar. Roll warm roll ups in the sugar mixture and serve immediately with maple syrup.
[Name] Omelet Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-08-14T18:19:00Z [Description] Make and share this Omelet Bites recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/92/lJWLb73OSg2RwDDf03b3_4x3_GNGOB_4-1.jpg" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "12", NA, NA, "1/2", "1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "salt", "black pepper", "green pepper", "cherry tomatoes", "red onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 112.5 [FatContent] 6.6 [SaturatedFatContent] 2.6 [CholesterolContent] 190.9 [SodiumContent] 102.9 [CarbohydrateContent] 4.5 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F Prepare a 12-cup muffin tin with non-stick cooking spray. In a large bowl whisk eggs. Season with salt and pepper and combine. To the eggs, combine green pepper, cherry tomatoes, quinoa, red onion, baby spinach, cheddar cheese. Transfer to muffin tin using a 1/3 cup measuring cup. Bake until egg is completely set, 20 to 25 minutes.
[Name] Omelet To-Go [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8M [PrepTime] PT1M [TotalTime] PT9M [DatePublished] 2017-08-14T18:27:00Z [Description] Make and share this Omelet To-Go 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/33186/6wMgNrrROxlJE0jopegg_4x3_OTG_1-1.jpg" [RecipeCategory] Breakfast [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", NA, NA, NA, "1/4"] [RecipeIngredientParts] ["flour tortilla", "cheddar cheese", "egg", "water", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.5 [FatContent] 25.7 [SaturatedFatContent] 13.9 [CholesterolContent] 244.8 [SodiumContent] 615.6 [CarbohydrateContent] 16.8 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 22.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Heat a small non-stick skillet over medium-high. Add the tortilla to pan and cook until brown, flipping once, about 2 minutes per side. Set tortilla on a plate and add cheese. Adjust heat to medium.", "In a small bowl whisk egg and water until well combined. Season with salt and pepper. Spray the pan with nonstick cooking spray and add egg mixture, swirling to evenly coat pan. Cook for about 2 to 3 minutes until egg is cooked through.", "Transfer egg to tortilla. Add spinach and roll tortilla, starting by folding in the sides and then rolling up from the bottom." ]
[Name] Chicken Blonde [AuthorId] 2550594 [AuthorName] cdmanning4 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-08-14T21:43:00Z [Description] This recipe is from the cookbook, "Southern Living: 30 Years of Our Best Recipes". It is my favorite grilled chicken recipe. Microwaving is a shortcut that cuts the cooking time in half for this chicken that finishes on the grill. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/3", "1/4", "2", "2", "2", "3"] [RecipeIngredientParts] ["mayonnaise", "apple cider vinegar", "lemon juice", "sugar", "fresh ground pepper", "white wine worcestershire sauce", "broiler-fryer chickens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.6 [FatContent] 51.4 [SaturatedFatContent] 14.7 [CholesterolContent] 255.4 [SodiumContent] 240.2 [CarbohydrateContent] 9.7 [FiberContent] 0.9 [SugarContent] 6.8 [ProteinContent] 63.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine first 6 ingredients in a small bowl. Use a whisk to mix well. Place chicken in a large heavy-duty zip-top plastic bag. Pour 1 cup of sauce over the chicken. Cover and chill the remaining sauce. Seal bag securely and let marinate in refrigerator for 6 to 8 hours. Remove chicken from marinade, discard marinade. Arrange chicken in a large baking dish with skin side down and thicker portion of chicken toward inside of dish. Cover with wax paper and microwave at HIGH for 10 to 12 minutes, turn and rearrange chicken after 5 minutes. Grill chicken, uncovered , over medium-hot coals (350° to 400°] for 20 minutes or until done, turning once and basting with reserved sauce.
[Name] YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING [AuthorId] 2001605220 [AuthorName] CryingFakeTears [CookTime] PT34M [PrepTime] PT40M [TotalTime] PT1H14M [DatePublished] 2017-08-14T21:43:00Z [Description] Make and share this YUMMY YELLOW CAKE WITH CHOCOLATE FROSTING 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/53/31/95/MjVDYycORHiC98u63wym_Yellow Cake Recipe With Frosting_0129.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/31/95/StAYId7USx2yF2j5laQb_Yellow Cake Recipe With Frosting_0117.JPG"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/4", "2", "1", "1", "1/2", "1 1/2", "3", "1", "1 1/4", "1/3", "2/3", "2 2/3", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "unsalted butter", "granulated sugar", "eggs", "vanilla extract", "buttermilk", "butter", "powdered sugar", "milk", "vanilla"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 677.1 [FatContent] 22.7 [SaturatedFatContent] 13.2 [CholesterolContent] 123.5 [SodiumContent] 681.6 [CarbohydrateContent] 111.1 [FiberContent] 2.3 [SugarContent] 78.7 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] 10 10 [RecipeInstructions] Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside. Using an electric mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl and beat in the eggs, one at a time, beating for 1 minute between each addition. Beat in vanilla extract. Add the dry ingredients all at once and beat on low speed until just combined. Add the buttermilk and beat on low for 1 minute, then increase the speed to medium and beat for 3 additional minutes. Divide the batter evenly between the prepared pans. Bake for 33 to 38 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. Remove from the oven and cool for 10 minutes in the pans, then turn out onto wire racks and cool completely before frosting. For The Frosting: Met the butter in a small sauce pan over low heat. Add the cocoa, stir until the mixture is smooth and thick. Remove the pan from the heat and place the coca mixture into a medium size bowl. Let it cool slightly. Add the milk and vanilla alternately with the powdered sugar to the bowl until you have the spreading consistency you desire.
[Name] Whole Wheat Sourdough Bread [AuthorId] 234075 [AuthorName] Artemis Platts [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-14T21:43:00Z [Description] This simple-to-make delicious loaf has no sugar and is 100% whole wheat (if your starter is such). When baked "artisan-style" it has a wonderful chewy crust and tender crumb. It's extremely good toasted as well. I found the recipe on the King Arthur Flour site (http://www.kingarthurflour.com). Previously I always bought generic whole wheat flour, but my store stopped carrying it. I was surprised to find that my whole wheat breads were much better using the brand name flour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/234075/XqLdZraDS7CQ5Xt1pmSh_wholewheatsourdough.jpg" [RecipeCategory] Sourdough Breads [Keywords] ["Yeast Breads", "Breads", "Vegan", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1", "2"] [RecipeIngredientParts] ["water", "whole wheat flour", "white whole wheat flour", "gluten", "salt", "instant yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.7 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 292.7 [CarbohydrateContent] 32.6 [FiberContent] 5.0 [SugarContent] 0.2 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Combine all of the ingredients, mixing until a shaggy dough forms. Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky. Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes. Gently fold the dough over a few times on a lightly floured work surface. FOR SANDWICH STYLE LOAF: Shape it into an 8\" log, and place it in a 9\" x 5\" loaf pan. Cover the loaf and let it rise until it's crowned 1\" over the rim of the pan, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F. Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F. Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool. FOR ARTISAN STYLE LOAF: Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes. After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven. Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so. Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone. Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F. 16. Enjoy.
[Name] Dollar Store Shrimp & Pasta [AuthorId] 2001156363 [AuthorName] Tony w. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-14T21:44:00Z [Description] Make and share this Dollar Store Shrimp & Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "6 1/3", "12", "1/3", "1 1/2", "1", "1/4", "1/2", "1/4", "2", "1", "1 1/2"] [RecipeIngredientParts] ["linguine", "chicken broth", "milk", "garlic powder", "red pepper flakes", "sesame seeds", "butter", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.5 [FatContent] 30.7 [SaturatedFatContent] 8.5 [CholesterolContent] 263.3 [SodiumContent] 2307.8 [CarbohydrateContent] 51.8 [FiberContent] 2.6 [SugarContent] 2.6 [ProteinContent] 37.7 [RecipeServings] nan [RecipeYield] 20 ounces [RecipeInstructions] in a 2qt sauce add chiken broth, milk, 1/4 tsp salt, bring to a boil, after broth boils, add pasta and cook on low heat for 6-8 minutes, then drain in colander without rinsing. the milk adds a little creamyness. thaw shrimp under cold water for 5 minutes, maybe a little more, set aside for adding after your fry pan, oil and butter have heated.(I have a little steamer I used for mine steaming them for about 12 minutes & sprinkling them with garlic salt, butter spuds sprinkles.I don't know if the butter spuds added anything,] Coat a 10\" fry pan with oil adding the 2 tbl butter to melt, add more butter for more desired creaminess. while stirring add the spices, garlic salt or powder, onion flakes, red pepper & sesame seeds to the oil, hold black pepper & salt till adding the pasta over low to medium heat add the shrimp, pasta, then sprinkle the salt and black pepper in mixing well, cover for 2 -3 minutes unless you have any excess water from the shrimp to cook off, take out or add your spice to suite your taste, serve hot on a plate. This was inspired by those with dysfunctional schedules, you can make your family a nice dish with ingredients & spices found at the dollar store, I also like learning, tweak, add some tips, Thanks.
[Name] Baklava [AuthorId] 2001536449 [AuthorName] Zac._.2017 [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-08-14T21:44:00Z [Description] Make and share this Baklava recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Greek", "European", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "125", "125", "1", "1/8", "1/4", "1/4", "2", "1/8"] [RecipeIngredientParts] ["phyllo pastry", "butter", "walnuts", "cinnamon", "sugar", "sugar", "water", "honey", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.2 [FatContent] 63.3 [SaturatedFatContent] 24.4 [CholesterolContent] 89.0 [SodiumContent] 499.2 [CarbohydrateContent] 48.9 [FiberContent] 4.1 [SugarContent] 21.3 [ProteinContent] 9.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Melt butter, grease rectangular tin. Layer half the pastry one on top of the other brushing each layer with melted butter. Combine finely chopped nuts, cinnamon and 1/8 cup sugar. Sprinkle evenly over top layer. Complete by continuing to layer with filo pastry, still brushing with butter between layers. Cut into diagonals with a sharp knife, cutting right down to the base. Brush top layer with butter. Bake at 180 degrees fan forced. Combine 1/4 cup sugar, water, honey and lemon juice in saucepan, stir over low heat until sugar is dissolved. Bring to boil. Pour hot syrup over baklava, leave so that the syrup can be absorbed. Serve once absorbed and enjoy.
[Name] Smoked Sausage Casserole [AuthorId] 1671995 [AuthorName] samt53_10089201 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-14T21:44:00Z [Description] An easy dish that can be made simpler by forgoing the cooking of the hash browns. It won't be as flavorful though! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1671995/aMMlBP5QTsGC9nQlxo4p_20170731_120350.jpg" [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "32", "14", "3", "1 -2", "3", NA, "1"] [RecipeIngredientParts] ["southern style hash browns", "smoked sausage", "onions", "bacon bits", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 524.6 [FatContent] 36.5 [SaturatedFatContent] 10.5 [CholesterolContent] 62.6 [SodiumContent] 1300.8 [CarbohydrateContent] 31.2 [FiberContent] 2.2 [SugarContent] 1.1 [ProteinContent] 18.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 12\" skillet to medium high, then add oil. Add potatoes, smoked sausage, onion and cajun seasoning. Cook until browned, about 10-12 minutes. Stir in cheese, allow to at least melt partially. Add soup, folding in to combine fully. Pour into slightly greased 9 X 13 pan. Put into preheated 350 degree oven; cook for 30 - 35 minutes or until brown and bubbly. Remove and let stand 5 - 10 minutes.
[Name] Carrot Rice Pilaf [AuthorId] 2001595439 [AuthorName] Umm Ayman [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-08-14T21:44:00Z [Description] Make and share this Carrot Rice Pilaf recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Long Grain Rice", "Rice", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["carrot", "onion", "unsalted butter", "long grain rice", "vegetable broth", "lemon pepper seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.6 [FatContent] 2.2 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 17.3 [CarbohydrateContent] 28.4 [FiberContent] 1.3 [SugarContent] 1.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 7 servings? [RecipeInstructions] In a large skillet, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender.
[Name] LEMON FAIRY CAKES [AuthorId] 2001669897 [AuthorName] Trini_Deb_UK [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-08-14T21:45:00Z [Description] Make and share this LEMON FAIRY CAKES 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/2001669897/THhnZmXhRQSCMSdMOdaY_DEBCHARLOTTEGEZ%20-%20WIN_20170801_225055.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["225", "225", "225", "1/2", "2", NA, NA, "4"] [RecipeIngredientParts] ["butter", "margarine", "self raising flour", "bicarbonate of soda", "lemon juice", "lemon zest", "sour cream", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.8 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 51.0 [SodiumContent] 104.9 [CarbohydrateContent] 18.4 [FiberContent] 0.3 [SugarContent] 9.4 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 24 24 [RecipeInstructions] Pre-heat oven to 170°c Fan. Line two trays (12 holes each] with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times. Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition. Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon. I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full. Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes. Bake on the oven- shelf just above centre. Bake one tray at a time, unless your oven is big enough to take two trays side by side. Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely. Ice to your preference. Will keep for 2-3days I an airtight container.
[Name] Olive Oil Bread Rolls [AuthorId] 2001669897 [AuthorName] Trini_Deb_UK [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2017-08-14T21:45:00Z [Description] Make and share this Olive Oil Bread Rolls 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/2001669897/oeEqISOIR82EH0mZ6QqJ_DEBCHARLOTTEGEZ%20-%20WIN_20161216_030725.JPG" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "2", "1 1/2", "1 1/2", "2 -3", "10", "280", NA] [RecipeIngredientParts] ["white bread flour", "fine sea salt", "olive oil", "black olives", "hot water", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.0 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 319.6 [CarbohydrateContent] 32.8 [FiberContent] 1.4 [SugarContent] 0.6 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 12 Rolls [RecipeInstructions] I use my Kenwood Mixer to make the dough. Attach dough hook. Put mixer bowl onto scales, zero the scales. Weigh the flour, add the salt separate from the yeast. Add the sugar, season with some freshly ground black pepper, mix together, make a well in the centre, add the olive oil, turn on dough hook to mix, then slowly add the water and mix to a soft dough, all the water might not be needed. Knead in the olives. Mix to a very soft stretchy dough that leaves the sides of the bowl clean. Remove from the bowl, shape in to a 'round', grease the inside of the mixer bowl with some olive oil, return the dough to the bowl, cover with an oiled piece of Clingfilm and leave in a warm place to double in size, about an hour. After an hour, punch down, turn on to a lightly oiled non- stick surface, knead smooth and roll into a long snake to cut out 12 equal pieces, roll these pieces into a smooth ball & place on a lightly oiled baking sheet, cover loosely with the piece of lightly oiled clingfilm & leave to rise another 30mins until doubled in size. I usually find if you have a double oven, pre-heat the bottom half. Whilst the bottom half is pre-heating- place the tray with the bread rolls in the small top oven, the heat from the bottom oven will help the rolls to rise. Once the rolls have risen & are touching each other, remove clingfilm, place on oven shelf just above centre & bake 20mins until golden brown. Brush with melted butter that has been mixed with a little extra virgin olive oil & leave to cool on a wire rack. Eat hot with some butter, or on the side of some nice soup, or serve any way you like!
[Name] Guacamole [AuthorId] 2001614753 [AuthorName] sg2017a [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-08-14T21:55:00Z [Description] Make and share this Guacamole 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/2001614753/BcsNcysSACcmF34SQaaA_guacmole.jpg" [RecipeCategory] Spreads [Keywords] ["Avocado", "Vegetable", "Mexican", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "3", "3/8", "18", "1/2", "1/2"] [RecipeIngredientParts] ["avocados", "green onions", "lime", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.9 [FatContent] 29.5 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 404.3 [CarbohydrateContent] 19.4 [FiberContent] 14.2 [SugarContent] 1.8 [ProteinContent] 4.4 [RecipeServings] 3.0 [RecipeYield] 18 ounces [RecipeInstructions] Finely chop the banana peppers with a large knife and place in a bowl. Cut the ends off each green onion, slice them down the middle, finely chop them, and put them in the bowl with the pepper rings. Cut the avocados in half with a small knife. Strike the pit of each avocado with a large knife, twist, and pull to get the pit out. Using the small knife, cut the pulp in a crosshatch pattern. Scoop the pulp with a spoon into the bowl with the peppers and onions. Squeeze the lime juice into the mixture to prevent the avocados from turning brown. Sprinkle enough salt and pepper to taste. Chop the avocado pieces with the small knife until the guacamole can easily be mixed with a fork. Stir the mixture until it is a little chunky.
[Name] Zach's Breakfast Hash [AuthorId] 2001658400 [AuthorName] zachary h. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-14T21:55:00Z [Description] Make and share this Zach's Breakfast Hash 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/2001658400/haVyDGUrRQSGw0HMtEqb_IMG_0514.JPG" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "3"] [RecipeIngredientParts] ["potato", "onion", "egg", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.9 [FatContent] 16.0 [SaturatedFatContent] 5.3 [CholesterolContent] 202.3 [SodiumContent] 452.4 [CarbohydrateContent] 48.7 [FiberContent] 6.6 [SugarContent] 7.2 [ProteinContent] 25.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Chop onion, bacon and potato. crack 3 eggs, take out yolks. crack 1 egg, leave whole. turn on 1 pan, let heat. place onion and potato in, cook for 3 minutes. turn on another pan. place chopped bacon in pan. cook for 4 minutes, turn down temp on onion and potato pan. turn on another pan, heat up, then place onion, bacon and potato, in pan. mix all around, add egg. let egg cook, continue to stir until all food is cooked. serve and enjoy!
[Name] Mustard Crusted Lamb Loin Chops [AuthorId] 1830199 [AuthorName] Vegas Vixen Fixin [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-08-14T21:56:00Z [Description] Savory seasonings seal in the rich flavor of these lamb chops while adding a nice crunch to the tender meat. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins"] [RecipeIngredientQuantities] ["4 -6", "2", "1", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["lamb loin chops", "stone ground mustard", "Dijon mustard", "dried rosemary", "dried thyme", "allspice", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.4 [FatContent] 51.9 [SaturatedFatContent] 22.6 [CholesterolContent] 140.6 [SodiumContent] 364.8 [CarbohydrateContent] 4.7 [FiberContent] 2.1 [SugarContent] 0.3 [ProteinContent] 32.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place all dried ingredients into a spice grinder or a muddler and grind into a powder. Sprinkle each side of chop with a pinch of the dried rub. Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture]. Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly. Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking. Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well] Sear sides of each chop to seal in juices and lock in flavor. Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!
[Name] Balsamic Tuna Salad [AuthorId] 2001614753 [AuthorName] sg2017a [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-08-14T21:56:00Z [Description] This is the kind of delicious that will literally make your face explode so be very careful when you make this recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001614753/cXsfKHSN2fJCMyEeRw3T_tunasald.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "High Protein", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["12", "3", "1/4", "3", "2", "1/2", "1/2"] [RecipeIngredientParts] ["tuna", "green onions", "dried cranberries", "olive oil", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.8 [FatContent] 10.9 [SaturatedFatContent] 2.0 [CholesterolContent] 32.3 [SodiumContent] 328.7 [CarbohydrateContent] 3.8 [FiberContent] 0.7 [SugarContent] 2.3 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain the can of tuna and empty into a bowl. Finely chop the green onions and pour in the bowl with the tuna. Do the same with the cranberries. Pour in the vinegar and oil. Sprinkle enough salt and pepper to taste. Mix it up. Put it on some bread, a salad, anything, or nothing (eat it just like it is].
[Name] Crock Pot Chile Con Queso [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-08-15T09:12:00Z [Description] Make and share this Crock Pot Chile Con Queso recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "4", "1", "1", "1", "1/4", "2", "1", "1"] [RecipeIngredientParts] ["chicken broth", "cream cheese", "cornstarch", "chipotle chile", "garlic", "pepper", "monterey jack cheese", "American cheese", "diced tomatoes with green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.9 [FatContent] 13.6 [SaturatedFatContent] 8.2 [CholesterolContent] 40.8 [SodiumContent] 432.7 [CarbohydrateContent] 3.3 [FiberContent] 0.0 [SugarContent] 0.7 [ProteinContent] 8.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until combined. For a 1 1/2- to 5-quart slow cooker: Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low. For a 5 1/2- to 7-quart slow cooker: Transfer mixture to 1 1/2-quart souffle dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water]. Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker. Whisk cheese mixture until smooth, then stir in tomatoes. (Adjust consistency with hot water 2 tablespoons at a time as needed. Dip can be held on warm or low setting for up to 2 hours.].
[Name] Breakfast Potato Hash [AuthorId] 2001672394 [AuthorName] Amanda R. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-08-15T18:42:00Z [Description] I’m not usually a huge breakfast person, but this hash may have changed my mind. Definitely not the most healthy, but worth it for Sunday Brunch. Pair it with a mimosa and you won’t even need to go out to a restaurant. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672394/XpxZze3OQdaaH8mTv69w_FullSizeRender%203.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672394/XpxZze3OQdaaH8mTv69w_FullSizeRender%203.jpg"] [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "12", "1", "1", "4", "5", "1/2", "1", "4", NA, NA] [RecipeIngredientParts] ["baby potatoes", "chorizo sausage", "green bell pepper", "shallot", "water", "fresh oregano", "eggs", "green onion", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 617.4 [FatContent] 42.6 [SaturatedFatContent] 17.0 [CholesterolContent] 278.3 [SodiumContent] 1358.0 [CarbohydrateContent] 24.2 [FiberContent] 4.1 [SugarContent] 3.1 [ProteinContent] 33.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Add the chorizo to an iron skillet on medium-high heat and cook until it starts to brown. Takes a bit to cook out the fat so it’ll be about 8 minutes. Remove from skillet and add to bowl.", "Add potatoes, bell pepper, and shallot to the iron skillet. Season with salt and pepper. Add 2 tbsp of water, stir and create an even layer. Cover and let cook for 5 minutes. This helps to steam the potatoes a bit while still getting a brown crust on bottom. Stir and continue in 5 minutes increments until the potatoes are done.", "Add back in the chorizo, spinach, and fresh oregano. Stir to combine and let the spinach wilt. Once the spinach is done, create another even layer again and top with cheese.", "With the back of a spoon, create 4 small circular indents in the hash. Crack an egg and place it in the indent. Do the same for the rest of the 3 indents and then cover. Let cook for about 7-8 minutes, until the eggs cook but the yolks are still a bit runny. Remove from heat and top with chopped green onions and dried oregano." ]
[Name] Bourbon Cherry Crisp [AuthorId] 1530249 [AuthorName] pkquilter [CookTime] PT40M [PrepTime] PT5H [TotalTime] PT5H40M [DatePublished] 2017-08-15T18:43:00Z [Description] Make and share this Bourbon Cherry Crisp recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["2/3", "2/3", "2 1/2", "2/3", "1", "1/2", "1/2", "1/2", "1", "6", "3", "3"] [RecipeIngredientParts] ["dried cherries", "Bourbon", "flour", "sugar", "dark brown sugar", "salt", "ground cinnamon", "nutmeg", "butter", "cherries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 442.7 [FatContent] 15.8 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 237.9 [CarbohydrateContent] 65.0 [FiberContent] 2.4 [SugarContent] 42.3 [ProteinContent] 3.7 [RecipeServings] 12.0 [RecipeYield] 1 9 x 13 pan [RecipeInstructions] Make Bourbon Cherries: Pour bourbon (or SC] over dried cherries in a small bowl and let sit for at least 4 hours. Make Crumble topping: Mix all dry ingredients together. Chill 30 minutes before baking. Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Mix bourbon cherries, pitted cherries, sugar and orange juice in baking pan. Top with crumble topping. Bake until crumble topping is golden brown and cherry filling is bubbling (30-40 minutes].
[Name] Tapioca Buns [AuthorId] 2001672887 [AuthorName] MelindaKeen [CookTime] PT12M [PrepTime] PT8M [TotalTime] PT20M [DatePublished] 2017-08-15T18:45:00Z [Description] This soft Brazilian cheese bread is made with naturally gluten-free tapioca flour. Recipe is included in Real Food Real Results cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672887/0857ubKMQmSyBJF3Zsn4_Tapioca%20bun.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672887/0857ubKMQmSyBJF3Zsn4_Tapioca%20bun.jpg"] [RecipeCategory] Breads [Keywords] ["Brazilian", "South American", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1 1/2", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["coconut oil", "tapioca flour", "baking powder", "salt", "cheddar cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 23.1 [SaturatedFatContent] 16.3 [CholesterolContent] 101.5 [SodiumContent] 475.5 [CarbohydrateContent] 1.0 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Melt the coconut oil and set aside to cool. In a large mixing bowl, combine the tapioca flour, baking powder, and salt. Add the shredded cheese and mix well. Add the eggs and the coconut oil Mix it well with a fork at first and then by kneading. (The dough may seem too dry, but you don't it sticky. Knead it very well. If it continues to fall apart add 1 tablespoon of water.]. Separate the dough into 6 equal sizes then shape each into rounds about an inch thick. Place them about an inch apart on a lightly oiled baking sheet or parchment paper and bake for 11-12 minutes. (They will flatten out some and turn a very light brown. If they get too brown they will be tough.]. Cool about 5 minutes before serving.
[Name] Kugal [AuthorId] 1514796 [AuthorName] CompoundCook [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-08-15T18:46:00Z [Description] Make and share this Kugal recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "4", "1", "1/2", "1", "1/2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "cream cheese", "butter", "milk", "sugar", "vanilla", "cinnamon", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 817.1 [FatContent] 34.0 [SaturatedFatContent] 18.6 [CholesterolContent] 327.4 [SodiumContent] 423.5 [CarbohydrateContent] 108.0 [FiberContent] 4.4 [SugarContent] 33.1 [ProteinContent] 21.7 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] Prep egg noodles for 10 minutes total. Rinse with cool water. Blend all ingredients (except apple] in Quisinart blender. Place the finished noodles in a 9 x 13 greased Pyrex Glass dish. Mix the grated apple into the blended mix. Then pour over the noodles. Top off the casserole with crushed corn flakes. (May refrigerate casserole if prepared early. Do NOT add corn flakes until ready to put into oven. Bake for 1 hour at 350 degrees, until golden brown on top.
[Name] Apricot Chicken [AuthorId] 1514796 [AuthorName] CompoundCook [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-08-15T18:48:00Z [Description] Make and share this Apricot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "8", "8", "1"] [RecipeIngredientParts] "chicken breast" [AggregatedRating] nan [ReviewCount] nan [Calories] 1069.6 [FatContent] 50.9 [SaturatedFatContent] 8.8 [CholesterolContent] 145.3 [SodiumContent] 1473.5 [CarbohydrateContent] 109.8 [FiberContent] 1.1 [SugarContent] 69.7 [ProteinContent] 48.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Pour mix into Pyrex over the chicken. Bake at 350 degrees or 1 hour, uncovered.
[Name] BAKED LEMON ROSEMARY CHICKEN [AuthorId] 2001672887 [AuthorName] MelindaKeen [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-15T18:48:00Z [Description] Lemon and rosemary complement the richly roasted flavor of the chicken in this easy all-in-one dinner. This recipe is included in my Low Oxalate Fresh and Fast Cookbook. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672887/mMm0GqHzRlarxo75OGrX_RosemaryChic.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001672887/mMm0GqHzRlarxo75OGrX_RosemaryChic.jpeg"] [RecipeCategory] One Dish Meal [Keywords] ["Poultry", "Meat", "Low Cholesterol", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1/4", NA, "3", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "red bell pepper", "zucchini", "onion", "olive oil", "lemon juice", "fresh garlic cloves", "salt", "dried rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.3 [FatContent] 20.7 [SaturatedFatContent] 3.9 [CholesterolContent] 46.4 [SodiumContent] 361.5 [CarbohydrateContent] 22.2 [FiberContent] 3.6 [SugarContent] 6.0 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated. Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.
[Name] Chili Lime Salsa [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-08-15T19:44:00Z [Description] This zesty, flavorful salsa will be a hit at your next party! The chilies and limes add a depth of flavor that can't be found in a jar of store-bought salsa. There are some tips/tricks I use to get the best results, so be sure to read those before you go shopping. This recipe makes about two quarts, and you may pressure can it for storage. Cooking is not necessary. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/zSHlaHzsSBiWZ3UkQlhS_salsa.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["15", "1", "2", "1", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["roma tomatoes", "cilantro", "limes", "tomato sauce", "chilies", "garlic", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1140.9 [CarbohydrateContent] 12.4 [FiberContent] 3.3 [SugarContent] 7.0 [ProteinContent] 2.3 [RecipeServings] 12.0 [RecipeYield] 2 quarts [RecipeInstructions] Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week. Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below. Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off. Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing. Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute. Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers. Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds. To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds. Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty \"shell\" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below. Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl. Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl. De-seed jalapenos as desired, then chop finely and add to large bowl. Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl. Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl. Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough. For best flavor, refrigerate 24 hours.
[Name] Chocolate Hazelnut Crunchies [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-15T21:42:00Z [Description] After my local bulk food store stopped carrying their chocolate hazelnut crunch topping, I decided to make my own. It can't be simpler - or more addictive! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/qNrU6cOSQu6QOOfA68PZ_36502807486_aa15a8d61c_z.jpg" [RecipeCategory] Dessert [Keywords] ["Nuts", "European", "Egg Free", "Kid Friendly", "Free Of...", "Sweet", "Birthday", "< 15 Mins", "For Large Groups", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["hazelnuts", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.3 [FatContent] 5.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 42.4 [CarbohydrateContent] 8.2 [FiberContent] 1.0 [SugarContent] 6.0 [ProteinContent] 1.1 [RecipeServings] 16.0 [RecipeYield] 1 cup [RecipeInstructions] Combine the hazelnuts and Brown Rice Krispies in a bowl. In a double boiler, melt the chocolate and salt together. Pour over the hazelnut mixture and stir to thoroughly coat. Spread out onto a parchment or wax-paper lined baking sheet and allow to set.
[Name] Banana Muffins With Chocolate Hazelnut Crunchies [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-15T22:09:00Z [Description] Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with Recipe #533215 instead of chocolate chips. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Tropical Fruits", "Fruit", "Nuts", "Canadian", "Kid Friendly", "Kosher", "Sweet", "Baking", "< 60 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/4", "1/4", "2", "1", "1", "1 1/2", "1/2", "3/4", "1/4"] [RecipeIngredientParts] ["canola oil", "bananas", "flour", "baking powder", "nutmeg", "salt", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.8 [FatContent] 6.2 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 282.8 [CarbohydrateContent] 15.0 [FiberContent] 1.4 [SugarContent] 3.4 [ProteinContent] 1.7 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Heat the oven to 375F and line a muffin tin. In a bowl, beat together milk, agave, canola, apple juice and bananas. Stir in the flours, baking powder, nutmeg and salt until just combined. Fold in the Chocolate Hazelnut Crunchies. Bake for 25 - 30 minutes, until they test done.
[Name] Slow Cooker Ratatouille [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT4M [PrepTime] PT20M [TotalTime] PT24M [DatePublished] 2017-08-15T22:28:00Z [Description] Make and share this Slow Cooker Ratatouille recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "2", "3", "2", "2", "2", "2", "1/4", "1", "1/4", NA, NA] [RecipeIngredientParts] ["olive oil", "eggplants", "zucchini", "onions", "red bell peppers", "garlic cloves", "fresh thyme", "dried thyme", "all-purpose flour", "diced tomatoes", "fresh basil", "parsley", "asiago cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.7 [FatContent] 8.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 12.7 [CarbohydrateContent] 16.3 [FiberContent] 5.7 [SugarContent] 7.7 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Brown half of eggplant lightly on all sides, 5 to 7 minutes; transfer to slow cooker. Repeat with 1 tablespoon more oil and remaining eggplant. Transfer to slow cooker. Working in two batches, repeat sauté with 2 tablespoons more oil and zucchini; transfer each batch to slow cooker. Heat remaining 2 tablespoons oil in skillet over medium-high heat until shimmering. Add onions, bell peppers, garlic, and thyme and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in reserved tomato juice, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Stir tomatoes into slow cooker. Cover and cook until vegetables are tender, 4 to 6 hours on low. Stir in basil, season with salt and pepper to taste, and serve with Parmesan. (This dish does not hold well on warm setting.].
[Name] Creamy Oreo Cookie Ice Cream [AuthorId] 105835 [AuthorName] nikicham [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2017-08-16T01:00:00Z [Description] Make and share this Creamy Oreo Cookie Ice Cream recipe from Food.com. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "3", "4", "3", "30"] [RecipeIngredientParts] ["half-and-half cream", "milk", "brown sugar", "sugar", "heavy cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.6 [FatContent] 42.2 [SaturatedFatContent] 23.8 [CholesterolContent] 189.0 [SodiumContent] 253.8 [CarbohydrateContent] 72.7 [FiberContent] 1.0 [SugarContent] 55.8 [ProteinContent] 7.4 [RecipeServings] 10.0 [RecipeYield] 1 cup [RecipeInstructions] combine half and half, milk, brown sugar and sugar in sauce pan, cook on medium heat until sugar is disolved. let cool completely mix egg yolk, vanilla and heavy cream together until lightly whipped. add whipped mixture to sugar mixture and stir well. crush cookies. fold crushed oreos into creamy mixure. add to ice cream machine and use as directed. usually solidifies within 45 minutes. ENJOY!
[Name] Mark's Salsa [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-08-16T02:23:00Z [Description] Make and share this Mark's Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["roma tomatoes", "garlic cloves", "mango", "cilantro", "limes", "habanero pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 38.4 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 9.5 [FiberContent] 1.7 [SugarContent] 6.4 [ProteinContent] 0.9 [RecipeServings] 10.0 [RecipeYield] 4 cups [RecipeInstructions] Chop tomatoes, onion, tomatillos, peppers, cilantro and mango. Mince garlic. Juice limes. Place all items in bowl and mix gently. For best results, chill in refrigerator for several hours to allow flavors to meld. Will keep in refrigerator up to 10 days if kept in sealed container.
[Name] Georgia Peach Ribs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-08-16T04:57:00Z [Description] Make and share this Georgia Peach Ribs 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/53/32/20/ymcTATEtT8GgZhSg0yNJ_IMG_0750.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/20/Je19yeMRJe4fj8G9YBOw_10215518581468575.jpg"] [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["onion", "Bourbon", "yellow mustard", "cider vinegar", "salt", "cayenne pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 716.2 [FatContent] 37.2 [SaturatedFatContent] 13.1 [CholesterolContent] 156.5 [SodiumContent] 370.4 [CarbohydrateContent] 49.0 [FiberContent] 1.1 [SugarContent] 34.0 [ProteinContent] 43.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cut ribs into single portions. Lightly salt and pepper ribs; place ribs in slow cooker. In a medium bowl, combine peach preserves, onion, bourbon, mustard, vinegar, salt and cayenne pepper. Pour over ribs and toss to coat. Cover and cook on Low for 5-6 hours or on high setting for 2 1/2-3 hours. Serve immediately or keep warm, covered, on warm-heat setting or low setting for up to 2 hours. Use tongs to remove ribs from cooking liquid to serve.
[Name] Italian Turkey Meatballs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT6H [PrepTime] PT20M [TotalTime] PT6H20M [DatePublished] 2017-08-16T05:19:00Z [Description] Make and share this Italian Turkey Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "3", "1", "1", "1", "2", "1/8", "1/2", "1"] [RecipeIngredientParts] ["canola oil", "garlic cloves", "onion", "carrot", "crushed tomatoes", "tomato paste", "salt", "fresh ground black pepper", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.0 [FatContent] 2.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 546.3 [CarbohydrateContent] 26.7 [FiberContent] 6.6 [SugarContent] 3.3 [ProteinContent] 5.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["Defrost the meatballs according to package directions.", "Place them in a 4 quart slow cooker.", "Heat the oil in a nonstick pan.", "Saute the garlic, onion, and carrot until the carrots and onions start to soften.", "Add the crushed tomatoes, tomato paste, salt, pepper, and basil; stir.", "Simmer until most of the liquid has evaporated.", "Pour the sauce over the meatballs, and stir to coat them.", "Cook on low up to 6 hours.", "** I have simply dumped everything in the crockpot, frozen meatballs and all and turned out great. Served the meatballs and sauce over pasta or mashed potatoes." ]
[Name] Heather's Lasagna [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT2H30M [PrepTime] PT20M [TotalTime] PT2H50M [DatePublished] 2017-08-16T18:04:00Z [Description] This recipe comes from my sister Heather. I wanted to save it someplace other than my recipe box. Everyone who tried it, all loved it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/22/Q6XEe5ARJOHHp8dVGdvU_IMG_4743.JPG" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "2", "1", "2", "2", "1/2", "2", "1/4", "1", "1", "1/4", "1/4", "16 -20", "1", "1/2", "2", "1/4 - 1/2", "3/4", "3/4", "1"] [RecipeIngredientParts] ["Italian sausage", "ground beef", "onion", "garlic cloves", "crushed tomatoes", "tomato paste", "tomato sauce", "water", "sugar", "fresh basil", "fennel seed", "pepper", "ricotta cheese", "egg", "salt", "fresh parsley", "nutmeg", "mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.0 [FatContent] 30.7 [SaturatedFatContent] 14.3 [CholesterolContent] 110.8 [SodiumContent] 1369.8 [CarbohydrateContent] 47.1 [FiberContent] 4.4 [SugarContent] 9.0 [ProteinContent] 35.8 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] In a large frying pan brown sausage and ground beef with onion and garlic. Drain. Stir in the next 10 ingredients into meat mixture. Simmer 1 1/2 hours over low heat. Mix ricotta cheese with egg, salt, parsley and nutmeg. Make layers by 1st using 1 1/2 cups meat mixture on bottom of 9x13 casserole dish. Followed by 3-4 noodles, 1/2 of the ricotta cheese mixture, 1/3 of the mozzarella (1/4 lb.], 1 1/2 c meat, 1/4 c Parmesan. Repeat layers. Top with remaining cheeses. Bake, covered at 375° for 25 minutes. Uncover and bake an additional 25 minutes. Cool for 15 minutes. Enjoy!

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