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[Name] Kidney Beans on Rye Caraway [AuthorId] 2001614753 [AuthorName] sg2017a [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-08-16T20:45:00Z [Description] Open face sandwiches, created by a ghost, who haunts us to this day with overwhelming deliciousness. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001614753/cG8eYEusSrS2ymhUpW6t_kdnybens.jpg" [RecipeCategory] Breakfast [Keywords] ["Beans", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "15", "1/2", "1/2", "3"] [RecipeIngredientParts] ["dark red kidney beans", "salt", "black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.0 [FatContent] 7.2 [SaturatedFatContent] 3.9 [CholesterolContent] 15.3 [SodiumContent] 457.1 [CarbohydrateContent] 31.7 [FiberContent] 7.2 [SugarContent] 1.5 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out. Toast the bread slices. While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied. Place a handful of kidney beans on the bread. Sprinkle enough salt and pepper to taste.
[Name] Sweet Potato Supreme [AuthorId] 1747628 [AuthorName] llcooljack [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2017-08-16T20:46:00Z [Description] My go-to sweet potato recipe since I found it in Southern Living in 1994. I couldn't find the exact recipe anywhere, so here it is! [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Low Protein", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/2", "2", "1/4", "3", "1", "1/2", "3", "1", "1", "1", "1/3"] [RecipeIngredientParts] ["mashed sweet potatoes", "sugar", "eggs", "milk", "butter", "margarine", "vanilla extract", "salt", "butter", "margarine", "brown sugar", "pecans", "flaked coconut", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 491.2 [FatContent] 20.2 [SaturatedFatContent] 7.0 [CholesterolContent] 70.5 [SodiumContent] 682.2 [CarbohydrateContent] 74.9 [FiberContent] 5.5 [SugarContent] 49.2 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Boil clean potatoes in their skin and remove skin when cool-the boiling and cooling are the most time consuming steps, but are not labor intensive. Combine first 7 ingredients; beat at medium speed with an electric mixer until smooth. Pour batter into a greased 11 x 7 x 1 ½-inch baking dish; set aside. Combine 3 tablespoons butter and remaining ingredients, stirring with a fork; sprinkle over potato mixture. Bake at 350° for 35 minutes.
[Name] Coke Salad [AuthorId] 1747628 [AuthorName] llcooljack [CookTime] PT24H [PrepTime] PT30M [TotalTime] PT24H30M [DatePublished] 2017-08-16T20:46:00Z [Description] This is adapted from the 1970 Congressional Club Cook Book. I was never a fan of jello salads growing up until I tasted this amazing creation at my first Thanksgiving with my in-laws. Always a treat! [Images] character(0) [RecipeCategory] Christmas [Keywords] "Thanksgiving" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["cherries", "gelatin", "strawberry Jell-O gelatin dessert", "cream cheese", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.8 [FatContent] 11.8 [SaturatedFatContent] 4.8 [CholesterolContent] 25.0 [SodiumContent] 131.1 [CarbohydrateContent] 28.7 [FiberContent] 1.9 [SugarContent] 25.3 [ProteinContent] 10.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain juice from cherries and pineapple and bring juice to boil. Pour juice over Jello. Let cool a few minutes and then add Coke. Add cherries, pineapple, cream cheese and pecans. Pour mixture into mold and let congeal (8-24 hours].
[Name] Chicken Wing King [AuthorId] 2001660999 [AuthorName] David W. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-08-16T20:46:00Z [Description] You can become the King of Wings with this recipe. Roll it out at BBQ's, family gatherings and parties and trust me, the plate will be clean and everyone will be looking for more. Every time I cook this recipe I always think I am over catering and by the end of the night there is not a spare wing in sight. My favourite version is with the Harvey's Kitchen 'Sally' Spice mix, but if you like it hot shake Harvey's Kitchen 'Bernie' over the wings. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "25", "25", "25"] [RecipeIngredientParts] ["chicken wings", "mixed spice", "cornflour", "plain flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1161.0 [FatContent] 80.2 [SaturatedFatContent] 22.4 [CholesterolContent] 385.0 [SodiumContent] 365.5 [CarbohydrateContent] 10.8 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 92.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash chicken wings and allow to partly dry. You can break the chicken wings down into drumette, wingette and wing tips if desired, I like them as they are. In a bowl mix flours and spice. Line a baking tray with baking paper. Grab an old shopping bag and add the dry mix and chicken wings. Seal the bag with your hand or a tie and then shake, shake, shake. Open bag and check but you should have a bag of perfectly coated chicken wings. Lay chicken wings onto the baking paper tray and allow to sit letting the chicken juices absorb into the flour. This will give you a great finish. Heat oven to 200 degrees C and cook Chicken wings for 30-40 minutes, turn wings over half way. When cooked serve on large trays to the waiting crowds with sauces and dips to your liking.
[Name] Strawberry Rhubarb Crisp in Instant Pot [AuthorId] 186468 [AuthorName] MsTeechur [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2017-08-17T00:47:00Z [Description] I modified a few recipes and added my own touches until I came up with a recipe that we really love. You can also bake this in the oven and it will turn out awesome. Information included below. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "2", "1/2", "1", "5", "4", "2", "4", "1", "1/2", "1/4", "1", "1/3"] [RecipeIngredientParts] ["sugar", "flour", "ground nutmeg", "ground cinnamon", "strawberries", "rhubarb", "butter", "rolled oats", "salt", "brown sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.1 [FatContent] 7.1 [SaturatedFatContent] 3.2 [CholesterolContent] 12.2 [SodiumContent] 162.0 [CarbohydrateContent] 45.4 [FiberContent] 4.1 [SugarContent] 24.6 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] 10 Ramekins [RecipeInstructions] In large bowl, mix together sugar, flour, cinnamon, nutmeg. Fold in rhubarb, strawberries, and orange peel. Let mixture sit while you prepare the streusel topping. Place the rest of the ingredients into a bowl and use a pastry cutter to cut in the cold butter. Spoon the fruit mixture into the ramekins. Sprinkle streusel topping over the top. Put 1 cup water and the trivet into your Instant Pot. Cook on high pressure for 8 minutes. Let release on natural release for 8 minutes. Then do a quick release and if you'd like a little browning on the top, put the ramekins under the broiler for a few minutes before serving. Alternately, bake on 375 for 30 minutes in ramekins or 45 minutes if in a pan.
[Name] Low-Carb Cheesy Eggplant Parmesan [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-08-17T19:15:00Z [Description] Our vegetable garden has been producing a lot of wonderful looking eggplant and we love to fix eggplant Parmesan with it. We tend to eat Keto and low-carb, so I modified some traditional recipes with some tasty twists to make it very cheesy, low-carb, easier to make, and a lot less greasy. Love it best with hot Italian sausage. Be careful with any salt if you do ues sausage as the sausage and the Parmesan cheese both are fairly salty. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/WlOv7Mq3SqauIzNmcxWO_EggplantParmesanFinished.jpg" [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "32", "2", "2", "1", "2", "3", "3", "1"] [RecipeIngredientParts] ["eggplants", "mozzarella cheese", "ricotta cheese", "hot Italian sausage", "parmesan cheese", "eggs", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 805.2 [FatContent] 54.1 [SaturatedFatContent] 26.2 [CholesterolContent] 238.4 [SodiumContent] 2100.6 [CarbohydrateContent] 28.8 [FiberContent] 7.7 [SugarContent] 12.5 [ProteinContent] 51.1 [RecipeServings] 6.0 [RecipeYield] 1 Casserole [RecipeInstructions] Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil. Slice eggplants into 1/4\" slices. I like to use a home meat slicer for uniform, beautiful slices. In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper. Lay out the eggplant on the cookie sheets. Using a basting brush, paint the slices with the egg mixture. Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices. Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted. Meanwhile, brown the hot Italian sausage in a skillet. Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking. Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer. Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up. Top with a final layer of eggplant, then the mozzerella cheese. Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese. Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.
[Name] Individual Mini Raspberry Cheesecakes [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-17T20:25:00Z [Description] I love the taste of fresh raspberries when they are in season. We try to eat Keto and lower-carb, so I took some traditional cheesecake techniques and made an easier version that is both tasty and lower-carb. I like to serve it with a raspberry sauce underneath it and no-sugar milk chocolate shavings on top of it. Makes for a very fancy looking desert. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/rBWxyOXRb6dj3WfQ2c1w_20170817_105042_001.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1/4", "1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "artificial sweetener", "egg", "lemon juice", "vanilla extract", "butter", "fresh raspberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.8 [FatContent] 26.8 [SaturatedFatContent] 10.7 [CholesterolContent] 82.8 [SodiumContent] 169.2 [CarbohydrateContent] 22.7 [FiberContent] 5.6 [SugarContent] 14.5 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 6 cupcakes [RecipeInstructions] ["Preheat the oven to 375 degrees F.", "In a food processor grind the almonds down to fine crumbs.", "Melt the butter and add to the almond crumbs.", "Spoon the buttered crumbs into the cupcake foils in a cupcake tin and press down with your fingers until it resembles a lower crust to the cupcake.", "Bake the almond crust for 8 minutes or until slightly brown, toasting the nut mixture. When done remove and cool on a rack.", "Mix softened cream cheese, sugar or sweetner, egg, lemon juice and vanilla and a bowl with a mixer until fully integrated.", "Carefully fold in clean, good looking raspberries into the cheesecake mixture. Be careful not to smash the raspberries or you will get a pink cheesecake.", "Bake at 375 degrees F for 15-18 minutes. Look for the cupcakes to solidify, but it will be okay if they are slightly soft.", "Cool on a rack, then refrigerate.", "When serving, remove from the refrigerator, carefully remove the cupcake foils, place in a desert dish and pair with your favorite raspberry sauce like Maso's raspberry sauce.", "Mini cheesecakes can be made ahead a few days and will last nicely in the refrigerator for a few days. I have never frozen them. They disappear too quickly!" ]
[Name] Escarole Soup W/ Meatballs [AuthorId] 2001675477 [AuthorName] The Oakes Kitchen [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-08-17T20:44:00Z [Description] Make and share this Escarole Soup W/ Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "2", "2", "1/2", "1", "4", "1", "1", "6", "1", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "yellow onion", "escarole", "chicken broth", "Italian stewed tomatoes", "cannellini beans", "parmesan cheese", "salt", "pepper", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.2 [FatContent] 7.6 [SaturatedFatContent] 1.9 [CholesterolContent] 4.4 [SodiumContent] 1347.3 [CarbohydrateContent] 19.5 [FiberContent] 7.1 [SugarContent] 4.9 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Lightly fry meatballs in a pot; just long enough to retain their shape. Remove meatballs and set aside. Add oil, garlic, and onion to the pot and cook until onions are translucent. Cut and discard the bottom two inches of the escarole. Slice the remaining escarole into one-inch pieces. Rinse and wash escarole in a colander. Add rinsed escarole, broth, beans, tomatoes, and meatballs to the pot. Cover. Bring soup to a boil allowing the escarole to cook down and wilt. Reduce heat; adding parmesan, salt, pepper, and basil to the soup. Simmer for one hour. Optionally, refrigerate soup overnight and reheat the next day for a bolder, more developed taste.
[Name] Macaroni and Cheese [AuthorId] 2001675477 [AuthorName] The Oakes Kitchen [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-17T20:48:00Z [Description] Make and share this Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Macaroni And Cheese [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "1/2", "4", "5", "1", "1/2", "6", "3", "3", "2"] [RecipeIngredientParts] ["elbow macaroni", "butter", "butter", "all-purpose flour", "salt", "ground black pepper", "white cheddar cheese", "monterey jack cheese", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1022.3 [FatContent] 66.2 [SaturatedFatContent] 42.0 [CholesterolContent] 207.3 [SodiumContent] 1731.6 [CarbohydrateContent] 61.0 [FiberContent] 2.1 [SugarContent] 13.8 [ProteinContent] 45.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350°F.", "Cook pasta as directed; drain and put in a casserole dish, adding a stick (1/2 cup] of butter before covering with a lid.", "Melt remaining 4 tablespoons butter in a pot. Stir in flour, salt, and pepper; until blended into a roux. Slowly add milk and heat to a simmer, stirring constantly. Remove from heat, adding white cheddar, monterey jack, and one package feta cheese to the white sauce; stir until smooth and creamy.", "Pour cheese sauce over the macaroni, folding together until thoroughly combined. Sprinkle remaining package of crumbled feta cheese over the casserole; bake for thirty minutes. Let stand for five minutes before serving." ]
[Name] Beef and Vegetable Stir-Fry With Rice [AuthorId] 2001536449 [AuthorName] Zac._.2017 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-08-17T20:49:00Z [Description] Make and share this Beef and Vegetable Stir-Fry With Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["200", "1/4", "1", "1/4", "300", "100", "1/4", "1/2", NA, "1", "1", "1"] [RecipeIngredientParts] ["lean rump steak", "onion", "broccoli", "water", "snow peas", "carrots", "mushrooms", "red capsicum", "rice", "garlic clove", "soy sauce", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 764.4 [CarbohydrateContent] 56.3 [FiberContent] 6.0 [SugarContent] 8.3 [ProteinContent] 10.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix marinade ingriendients together in a bowl. Cut steak into thin slices. Combine steak with marinade in a bowl, set aside. Fill saucepan with 1 1/2 cups water; add rice and bring to a boil. Reduce to low heat and cover with lid for 20 mins. Heat oil in a non-stick fry pan, add marinated steak and fry until cooked through. Remove from pan and add vegetables. Stir fry for 3 mins then add steak back into pan. If ingredients look dry, add one tbsp at a time until not dry. Once mixed through- remove from heat. Prepare plate for presentation with rice, steak and vegetables. Enjoy.
[Name] Maso's Raspberry Sauce [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-17T20:50:00Z [Description] I like the rich flavor of fresh raspberries when they are in season, so enjoyed coming up with a lower-carb version of a typical raspberry sauce. I use it over raspberry cheesecake, ice cream hearty meats or anything else you like with a raspberry sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/8B0xUKLSNCmn0utFJt5P_20170817_112245.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "1"] [RecipeIngredientParts] ["fresh raspberry", "sugar", "artificial sweetener", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 14.6 [FiberContent] 2.5 [SugarContent] 10.8 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] 2 cups [RecipeInstructions] In a blender, blend the raspberries with the water until a slurry. Using a sieve, take out the seeds to get a clear red fluid. Simmer in a saucepan adding tickener. Chill and serve over whatever you want to use it for. Keeps a few days in the refrigerator. I use a plastic squeeze bottle of the sauce to create fancy looking drizzles on top of desserts.
[Name] Vegan Pumpkin Ice Cream [AuthorId] 2001398106 [AuthorName] Ron H. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-08-17T20:52:00Z [Description] This is a dairy free ice cream with the Fall flavor of pumpkin to enjoy year round that only takes 5 minuets to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398106/350eH5wSqyxEIv2rOCgy_101_6374.JPG" [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Vegan", "< 15 Mins"] [RecipeIngredientQuantities] [NA, NA, "1", "1/4", "2", "1"] [RecipeIngredientParts] ["banana", "pumpkin puree", "sugar", "pumpkin pie spice", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.6 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.3 [CarbohydrateContent] 26.4 [FiberContent] 0.2 [SugarContent] 25.4 [ProteinContent] 0.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["The night before freeze:", "1 banana cut into 1 inch pieces.", "1- 15oz can 100% pure pumpkin.", "An ice cube tray works well for freezing the pumpkin in pieces.", "Using a high speed blender, place in frozen banana and pumpkin, and crush until all chunks are gone. Add other ingredients and blend until smooth. You may need to use a spatula to scrape down the sides of the blender cup a few times to get all of the ingredients properly mixed. It will be like a soft serve, but if you like your ice cream firm, place the finished product in a bowl, and set in freezer stirring occasionally every half hour until desired firmness has been achieved." ]
[Name] Bacon Potato Salad [AuthorId] 175824 [AuthorName] Jane from Ohio [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-08-17T20:52:00Z [Description] I receive this recipe in a monthly periodical I receive. I is quick and very good. A good summer side dish. I am counting the chill time as cooking time. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/35/qpKRwgfSQ1i1UpyXuAsm_DSCN8795.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/175824/eYPe8lB9SHunKuCNaK21_DSCN8794.JPG"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "7", "1 1/2", "3", "3", "2", "4", "1/2", "1/4", "1/4", "2"] [RecipeIngredientParts] ["onion", "bacon", "mayonnaise", "parmesan cheese", "yellow mustard", "white vinegar", "garlic", "salt", "pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.6 [FatContent] 9.2 [SaturatedFatContent] 2.5 [CholesterolContent] 11.0 [SodiumContent] 371.7 [CarbohydrateContent] 19.6 [FiberContent] 2.4 [SugarContent] 2.7 [ProteinContent] 4.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place potatoes in a large saucepan and cover with water. Bring to boil. Reduce heat, cover and cook 10 to 15 minutes until tender. Drain. In a large bowl, combine potatoes, bacon, onion and parsley. In a small bowl combine the remainder of ingredients. Pour over potato mixture, toss to coat. Refrigerate 1 hour or until chilled.
[Name] Kale-Zones [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT35M [PrepTime] PT48H [TotalTime] PT48H35M [DatePublished] 2017-08-17T22:00:00Z [Description] Minced mushrooms make for a healthy, hearty calzone filling with kale, black olives and ricotta, while a sprouted-wheat crust crisps up and perfectly browns on the pizza stone. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/36/4iDHHAkYR3GzI8I9VFqO_The_Kale-zones_are_out_of_the_oven_and_smell_AMAZING_The_mushrooms_tomatoes_and_ricotta_really_sing_Nd_the_crust_is_cris.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/bYyrSOm4Tq6GCPuYZqK1_Ricotta_and_store_bought_pizza_sauce_shhh_make_the_mushroom-kale_filling_for_my_calzones_creamy_and_rich._yummy_yum_vege.jpg" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Cheese", "Greens", "Vegetable", "European", "Egg Free", "Free Of...", "Savory", "Camping"] [RecipeIngredientQuantities] ["1", "1", "1", "4 1/4", "2", "3", "2", "1", "1/2", "1/4", "1/2", "1", "1/2", "1/2", "1", "2", "6", "2", "1/4", "1/3", "1", "1/3", "3", NA, NA] [RecipeIngredientParts] ["warm water", "soymilk", "vinegar", "whole wheat flour", "olive oil", "salt", "olive oil", "mushroom", "vegan worcestershire sauce", "black pepper", "onion powder", "dried oregano", "dried rosemary", "garlic cloves", "kale", "red wine", "black olives", "part-skim ricotta cheese", "parmesan cheese", "fresh basil", "flour", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.3 [FatContent] 9.4 [SaturatedFatContent] 2.6 [CholesterolContent] 9.9 [SodiumContent] 573.0 [CarbohydrateContent] 39.6 [FiberContent] 6.4 [SugarContent] 2.2 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] 12 calzones [RecipeInstructions] ["In the bowl of a stand mixer, combine the water, soy milk, vinegar and flour. Mix to combine thoroughly.", "Let stand 30 minutes.", "Add the yeast and begin kneading for 8 minutes. Halfway through, add oil and salt. Dough will be smooth and elastic.", "Cover and refrigerate overnight.", "Calzone:", "Heat the oven to 425F with a pizza stone on the lower rack.", "Heat the olive oil in large skillet over medium high heat and add the mushrooms.", "Cook until well browned and shrunken, about 10 minutes.", "Stir in the Worcestershire sauce, pepper, pepper flakes, onion powder, oregano and rosemary until well incorporated.", "Add the garlic and kale and cook until kale has wilted.", "Add the pizza sauce and red wine.", "Simmer until the sauce has thickened and is no longer “runny”, about 5-10 minutes.", "Remove from heat and stir in the olives, cheeses and basil. Let cool.", "Roll out the pizza dough <U+215B>” thick and cut into 12 pieces (I found it easier to do in 2 batches].", "Spread the filling on half the dough, leaving a 3/4-inch border on all sides (using a 1-tbsp disher helped make sure everyone got equal share - about 2 tbsp per calzone].", "Fold the dough over the filling and crimp the edges together.", "Snip vents in the top of each calzone and place on a rimless baking sheet dusted with cornmeal.", "Transfer the calzones to the pizza stone and bake for 15-20 minutes, until the calzones are light brown.", "Cool for 5 minutes before serving.", "Note:", "You can also freeze this dough, I recommend dividing it in half, rolling it out into an oblong between sheets of wax or parchment paper, then rolling it into a spiral and freezing as “logs”." ]
[Name] Pear and Amaretto Ice Cream [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT5H [PrepTime] PT1H30M [TotalTime] PT6H30M [DatePublished] 2017-08-18T10:12:00Z [Description] The flavors of fresh pear, Amaretto and cinnamon come together beautifully in this perfect treat for a hot day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/OAGIFx1ZRKpHo7Thwy6y_EC_Pear-Amaretto%20ice%20cream.jpg" [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Pears", "Fruit", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "6", "3/4", "1/2", "2", "3", NA] [RecipeIngredientParts] ["pears", "lemon juice", "pear", "sugar", "honey", "heavy cream", "Amaretto", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 331.8 [FatContent] 20.1 [SaturatedFatContent] 11.8 [CholesterolContent] 164.8 [SodiumContent] 23.8 [CarbohydrateContent] 38.2 [FiberContent] 1.5 [SugarContent] 33.8 [ProteinContent] 2.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix the pears, lemon juice and pear juice together in a large saucepan. Heat the ingredients slowly over medium heat until they boil. Stir as needed. Remove the pear mixture from the stove and pour it into a blender. Blend the pears until smooth. Put the pears in the refrigerator for 30 minutes or until cold. Set aside. Combine the honey, egg yolks and sugar in a large bowl. Whisk the ingredients until blended. Warm up 1 cup of heavy cream in a small saucepan until it simmers. Remove the cream from the heat and gradually stir it into the egg yolk and honey mixture. Put the batter in a large saucepan and carefully stir the mixture over low heat for about 6 minutes or until it thickens. Do not let the ingredients boil. Pour the ingredients into a bowl through a strainer. Stir in the second cup of heavy cream. Chill the batter in the refrigerator for 30 minutes. Add the amaretto, and pear mixture to the cold batter. Stir until the ingredients are well-blended. Pour the mixture into an ice cream machine and churn until frozen (according to the manufacturer's instructions]. Transfer to plastic container and place in the freezer for 4 or 5 hours before serving. Serving tip: take it out of the freezer for 5-10 minutes before serving, or longer, so it comes to the right scooping temperature. Sprinkle cinnamon on each serving for a spicier flavor.
[Name] Tasty Balsamic Chicken With a Twist [AuthorId] 2001649031 [AuthorName] Amber M. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-08-18T17:55:00Z [Description] This is a take on balsamic chicken with a twist thrown in. The addition of crackers (Savoritz original style, or Ritz, or any similar brand is fine) soaks up the sauce and gives it an added texture and flavor punch. I've tried to give this measurements but to be honest I never measure, I just do what 'feels right'. My husband has suggested we increase the sauce amount to serve over rice so that's an option too if you feel experimental. Serve with cilantro lime rice or coleslaw. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649031/XEGshZeARkiqh6qL3sVN_20170816_212403.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2/3", "1/4", "1", "3 -4", "2", "2", "2", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic clove", "lemon juice", "white wine", "Worcestershire sauce", "bacon grease", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 440.0 [FatContent] 26.7 [SaturatedFatContent] 9.0 [CholesterolContent] 105.1 [SodiumContent] 2040.4 [CarbohydrateContent] 14.2 [FiberContent] 1.0 [SugarContent] 7.3 [ProteinContent] 31.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] With a heated iron skillet (low heat] add your bacon grease (or olive oil]. Add minced garlic, saute for 20 seconds. Add diced chicken and mix it around to coat it in the garlic and oil. Add salt and half of the pepper, then let the chicken cook about halfway, stirring attentively. This can take 3-5 minutes. Add lemon, white wine and Worcestershire sauce. When chicken is about 2/3rds done, add balsamic vinegar and pepper. Increase heat to medium or medium-low and continue stirring around pan. After 2-3 minutes, add crushed crackers. Stir to coat all of the chicken pieces thoroughly, and continue to cook for another 30 seconds or a minute until sauce is absorbed by crackers. Rest it for 1 minute before serving.
[Name] Scallops & Shrimps Ceviche With Avocado Sauce [AuthorId] 2001675248 [AuthorName] Aris I. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-08-18T17:57:00Z [Description] A very easy and delicious spin on the classic ceviche. For more recipes and refreshing ideas visit our: FB page: https://www.facebook.com/tastebyte/ IG page: http://instagram.com/tastebyte [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001675248/LpZrelo9R1OiCLpyytLF_Scallop__shrimp_ceviche_with_a_delicious_avocado_mousse.jpg" [RecipeCategory] Sauces [Keywords] ["Avocado", "Vegetable", "South American", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["8 -10", "8 -10", "4", NA, NA, "1/4", "1", "3/4", "1/2", "1", "2", "2/3", "1/3", "1/3", "1"] [RecipeIngredientParts] ["scallops", "shrimp", "garlic cloves", "kosher salt", "black pepper", "fresh cilantro", "lime juice", "red onion", "cherry tomatoes", "olive oil", "avocado", "cilantro", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.0 [FatContent] 21.7 [SaturatedFatContent] 3.1 [CholesterolContent] 44.6 [SodiumContent] 386.1 [CarbohydrateContent] 22.1 [FiberContent] 5.5 [SugarContent] 5.4 [ProteinContent] 13.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness]. Rinse well.", "Place shrimps, scallops, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.", "Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt.", "To make Avocado Sauce, blend the avocados, 1/3 cup cilantro, water, 1 tablespoon olive oil, salt & pepper, coriander, 1/8 cup lime juice and 2 garlic cloves in a blender until smooth, adding a bit more water if needed to get the blades going." ]
[Name] Mel's Energy Bites [AuthorId] 1921364 [AuthorName] danielle_o [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-08-18T17:57:00Z [Description] Make and share this Mel's Energy Bites recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "6", "1/4", "1", "1"] [RecipeIngredientParts] ["old fashioned oats", "flax seed meal", "honey", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.5 [FatContent] 2.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 17.4 [CarbohydrateContent] 13.6 [FiberContent] 1.9 [SugarContent] 7.1 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 1 batch [RecipeInstructions] In a food processor, add the oats and process until coarsely chopped. If you don’t have a food processor coarsely chop the oats in a blender and add to a bowl. Add the flaxseed meal, nut butter, honey, vanilla and salt. Process/mix until the mixture comes together into a soft but not overly sticky ball. If the mixture is overly dry, add nut butter a tablespoon at a time and process/mix until the consistency is soft but not overly sticky or crumbly. Remove the blade from the food processor, if using. Add any add-in ingredients, and mix with your hands until evenly combined. Roll the dough into small balls (I use my small cookie scoop – #60] and place on a parchment-lined baking sheet or tray. Refrigerate until firm enough to stack in a lidded container or in a bag. The energy bites can be frozen for several months or refrigerated for a week or so.
[Name] Mint Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-08-18T20:55:00Z [Description] Make and share this Mint Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "Easy"] [RecipeIngredientQuantities] ["2", "5", "6", "1", "3"] [RecipeIngredientParts] ["heavy cream", "sugar", "of fresh mint", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 388.0 [FatContent] 33.4 [SaturatedFatContent] 19.7 [CholesterolContent] 274.7 [SodiumContent] 37.7 [CarbohydrateContent] 19.6 [FiberContent] 0.0 [SugarContent] 16.9 [ProteinContent] 4.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat cream in a small pot with fresh mint. Simmer, stirring occasionally so a skin doesn't form, until the mint leaves are wilted and the cream smells strongly of mint (10-20 minutes or so, or longer to taste]. Meanwhile, cream together the eggs and sugar in a mixing bowl. Try not to incorporate a bunch of air into the mixture. I like to use a fork to do this. Strain the cream to remove the mint leaves. Let it cool somewhat. SLOWLY pour the strained cream into the eggs and sugar, mixing as you do so (if you go too fast you'll end up cooking the egg]. Pour the mixture into 6 ramekins. Place in a baking dish and fill the baking dish with water up to the level of the cream in the ramekins. DON'T splash water into the ramekins. The water bath helps keep the cream from overheating as it cooks, but if you get water in the cream it will not set properly. Bake at 350 for about 30 minutes. How long will depend on the shape of your ramekins. The cream is done when it is set but still jiggly in the center. Remove ramekins from the water bath and allow to cool to room temperature. Then cover with plastic wrap and chill in the fridge for at least a couple hours. When ready to eat, top with a teaspoon or two of sugar and caramelize with a torch. Try to melt the sugar without burning it. Don't make your layer too thick or it will burn. You can also caramelize the sugar by placing the ramekins under the broiler, but I've never had success this way, I always end up with burned patches.
[Name] Tomato Salsa for Canning - Medium Heat [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-08-19T23:35:00Z [Description] Make and share this Tomato Salsa for Canning - Medium Heat 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/2000714132/rOthuNxuQWy9hkhDW6lR_salsa01.jpg" [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "3", "5", "1", "1/2", "1/2", "6", "3", "1", "1", "1 1/2", "2"] [RecipeIngredientParts] ["tomatoes", "onions", "garlic cloves", "yellow bell pepper", "lime juice", "tomato paste", "salt", "chili powder", "garlic powder", "cumin", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2259.5 [CarbohydrateContent] 21.6 [FiberContent] 5.4 [SugarContent] 11.3 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 10 pints [RecipeInstructions] Start boiling water for canning. in medium sauce pan, mix all ingredients and bring to a boil. Let simmer 5 minutes. Fill jars, leaving 1/2 inch headspace. Wipe mouth of jars with clean, damp, cloth. Place lids on jars, screw on bands finger tight. Boil jars for 15 minutes at 1000 feet, 20 minutes up to 6000 feet, and 25 minutes if over 6000 feet.
[Name] Fry Jacks [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-20T14:13:00Z [Description] Very popular in Belize, this breakfast bread is a real treat! Enjoy the bread with a side of refried beans and some cheese and you've got quite the Belizean meal. Although you can use coconut milk, this is typically made with whole milk. I happily found this from a couple of sources while researching Central American food. Enjoy! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 30 Mins", "Deep Fried", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "1/2 - 3/4", "2", "1", "3/4", NA] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "sugar", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.5 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 6.6 [SodiumContent] 181.3 [CarbohydrateContent] 16.8 [FiberContent] 0.6 [SugarContent] 0.8 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 Fry Jacks [RecipeInstructions] In a large bowl mix together the flour, sugar, baking powder and salt. Mix in butter. Make a well and add milk, knead dough for about 30-60 seconds to form a soft dough. Divide dough into 6 equal pieces. Set aside for 10 minutes or so. In the meantime, add oil to a large saucepan or deep fryer, until liquid is at least 3\" deep. Heat oil over medium heat until oil is 350 degrees. Place each piece of dough on a heavily floured board and roll out each one into a circle - they do not have to be perfect. They should be about 1/2” thick. Cut the circles in half. Make a slit in the dough. Fry until golden brown for about 3-5 minutes depending on size. Remove with a slotted spoon and drain on paper napkin. Let it cool. Serve warm with butter and honey.
[Name] Johnny Cakes / Journey Cakes [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-20T14:50:00Z [Description] These cakes are found on many street corners in Belize, often deep fried. They are originally believed to be called Journey Cakes as they are suitable for trips, keeping for weeks. This is not the crumbly cornmeal version often found in the southern states. This baked version is from Africa Bites and uses coconut milk. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/44/ztLUEQ8SlCywqoNoX0uw_Johnny%20Cakes-Journey%20Cakes_0099_00.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/44/gQoSKmq8R45iQs6e03fQ_Johnny%20Cakes-Journey%20Cakes_0095_00.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533244/trjQH6JSZCyNayc0kgNS_Johnny%20Cakes.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "Baking", "< 30 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1 1/4", "3", "4", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "coconut milk", "baking powder", "shortening", "unsalted butter", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 198.4 [FatContent] 9.6 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 288.2 [CarbohydrateContent] 24.8 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 12 Johnny cakes [RecipeInstructions] Preheat the oven to 375°F. In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles. Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball]. Place on a floured board and knead for about a minute.Divide dough into about 12 pieces and roughly shape into ball. Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork, until covered with tiny holes. Brush with coconut milk. Bake at 375° for 15-18 minutes or until lightly browned. Remove and serve warm.
[Name] Belizean Garnaches [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-08-20T18:30:00Z [Description] I love this street vendor dish, although I wish I could try it right in Belize! Day old or stale corn tortillas are preferred as they have a lower moisture content and fry up better. There are other toppings that you can use on this but I like this traditional version. Enjoy! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", NA, "4", "1", "1", "1/2", NA, "1", NA, "1"] [RecipeIngredientParts] ["red kidney beans", "black beans", "cabbage", "onion", "carrot", "vinegar", "habanero pepper", "corn tortilla", "hard cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.1 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 68.8 [CarbohydrateContent] 65.5 [FiberContent] 11.8 [SugarContent] 3.5 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mash or blend cooked beans, season with salt and pepper. Put cabbage, onions and carrots in small bowl with vinegar. Add habanero to veggies in vinegar if you want heat. Fry tortillas until puffy and crisp. Put beans on hot tortilla. Cover with cabbage, onions, and carrots. Sprinkle with grated cheese.
[Name] Blueberry Lime Jam [AuthorId] 801912 [AuthorName] Maureen in MA [CookTime] PT36H [PrepTime] PT20M [TotalTime] PT36H20M [DatePublished] 2017-08-20T21:53:00Z [Description] This recipe was taken from the NY Times Cooking section. The flavor of blueberries resides almost completely in the purple skins, full of compounds called terpenes. The skins have piney, citrusy qualities, but those flavors cook off quickly, which is why blueberry pies and jams so often taste of sweet and nothing else. Adding lime juice and zest after cooking brings back the sweet-tart balance of the berries. Note: Cooking time below includes refrigeration time for gel to completely cool and set. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1", "3", "1"] [RecipeIngredientParts] ["blueberries", "sugar", "fresh lemon juice", "cinnamon sticks", "lime, juice and zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 159.5 [FiberContent] 1.4 [SugarContent] 155.7 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 4 8 oz. jars [RecipeInstructions] Prepare four 1/2-pint jars: Wash jars, lids and rings in hot, soapy water and rinse well. Place jars in a 200-degree oven until needed. Put lids in a pan of boiling water, and cover until needed. Place a rack in the bottom of a large stockpot or canning bath. (Or put down a layer of lid rings.] Add enough water to cover jars by 2 to 3 inches (do not put jars in yet] and bring to a boil, then reduce heat. The water will need to be at about 180 degrees — a whispering boil — when jars are added for processing. Place two small saucers in freezer. In a large saucepan, gently heat berries with 1/2 cup water until they burst their skins. Remove pan from heat, let cool slightly, and run berries through the coarse blade of a food mill. Return purée to pan. Add sugar, lemon juice and cinnamon stick. Cook at a full boil, stirring constantly, until a gel set is achieved, 8 to 10 minutes; mixture will look jammy. To test, drop a teaspoon of the mixture onto a chilled saucer. Put in freezer for 1 minute. Push your finger through jam. If surface wrinkles, it is ready. (If not, cook a few minutes more and repeat with second saucer.] Discard cinnamon stick. Stir in lime juice and zest. Ladle hot jam into jars, leaving 1/4-inch head space to allow contents to expand. Run a skewer or other thin tool around the jars’ inside edges to release bubbles or air pockets. Wipe rims clean with a damp paper towel, put flat lids in place, and screw on rings just until tight. Using a jar lifter or tongs, lower sealed jars into water bath. Cover and rapidly bring water to a full rolling boil. Once water is boiling, boil jars for 10 more minutes. Turn off heat and remove jars from water bath. Place on a cutting board or folded dish towel and leave overnight. The next morning, verify that jars have sealed. Remove ring and press on center of lid. If the lid moves, or if the “button” in the center flexes, the seal has failed to set. The jam is still safe to eat, but it is not suitable for shelf storage; put it in the refrigerator and use it first. Store sealed jars in a cool, dark place for up to 1 year. Refrigerate after opening.
[Name] Danish Butter Cookies [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-20T21:58:00Z [Description] Make and share this Danish Butter Cookies recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/t0m4qRGoSk2W2n1LroUT_14723013_641118489401150_6449485739653595136_n.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "European", "Egg Free", "Kid Friendly", "Free Of...", "Christmas", "Baking", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["1/4", "1/4", "2/3", "2", "1/2", "2", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "shortening", "vanilla extract", "all-purpose flour", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 76.3 [FatContent] 4.2 [SaturatedFatContent] 1.8 [CholesterolContent] 5.3 [SodiumContent] 50.0 [CarbohydrateContent] 8.1 [FiberContent] 0.3 [SugarContent] 0.2 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] 24 cookies [RecipeInstructions] Heat the oven to 350°F. Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes. Add the flour, milk, and salt and beat on low speed until just combined. Scrape into a piping bag fitted with a 1/2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart. Bake until lightly golden on the bottom, about 14 to 16 minutes. Cool on baking sheet for 2 minutes, then remove and cool on a rack.
[Name] Sweet Beets [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-08-20T22:03:00Z [Description] These canned beauties are the precursor to some killer Harvard Beets - simply drain and thicken the brine with cornstarch, heat and serve. They're not super sweet, but of course that depends on the type of beets you're using. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/beT91bKBRDSllIb3wGAb_20902537_770283159842468_5678939293599399936_n.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Winter", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1/3", "1/2", "1/4", "1/2", "1/4"] [RecipeIngredientParts] ["beets", "apple cider vinegar", "honey", "sugar", "kosher salt", "ground allspice", "black peppercorns", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 505.1 [CarbohydrateContent] 21.9 [FiberContent] 1.8 [SugarContent] 19.6 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 2 pints [RecipeInstructions] ["Preheat the oven to 375°F.", "Wrap beets in foil and place on a cookie sheet.", "Bake 50-60 minutes, until tender. Cool until you can handle them, then peel and cut into pieces (I used cylinder beets so I just cut slices].", "In a large pot, combine the remaining ingredients. Bring to a boil.", "Add beets and reduce heat to a simmer. Cook 5 minutes.", "Ladle into pint jars (top off with more vinegar if needed] and seal.", "Can in a waterbath 30 minutes.", "Let sit at least 2 days before enjoying - these get better as they age!" ]
[Name] Forest Cocktail [AuthorId] 135470 [AuthorName] momaphet [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-08-20T23:33:00Z [Description] Make and share this Forest Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["6", "10", "4", "2", "4", NA, "1/2", "1/2", "1/2", NA, NA] [RecipeIngredientParts] ["raspberries", "blueberries", "blackberries", "rosemary", "lime wedges", "lime, juice of", "vodka", "ginger ale", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 4.4 [FiberContent] 1.1 [SugarContent] 1.4 [ProteinContent] 0.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Divide the berries, rosemary and limes in two glasses. Muddle well and fill glasses with ice. Add simple syrup and vodka and stir well. Top with ginger ale.
[Name] Open-Faced Sandwiches With Herbed Cream Cheese and Baby Cucumber [AuthorId] 65502 [AuthorName] Nif_H [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-08-21T14:59:00Z [Description] Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/50/gyBqgsdkSmuqeAGbU5qw_IMG_6799.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/50/WpFBuYXRjSfBBDXGgoSZ_20170904_124140.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/50/dnScAGh1Q3CQTEEXUOFv_20170904_123927.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/50/VO4u8eMTsSZXBKb9OLwC_3102.JPG" ] [RecipeCategory] Lunch/Snacks [Keywords] ["Norwegian", "Scandinavian", "European", "Very Low Carbs", "Low Protein", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["cream cheese", "scallion", "fresh parsley", "fresh chives", "fresh dill", "garlic clove", "fresh lemon juice", "table salt", "fresh ground black pepper", "cucumber", "red onion"] [AggregatedRating] 5.0 [ReviewCount] 7.0 [Calories] 197.5 [FatContent] 19.5 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 213.2 [CarbohydrateContent] 3.0 [FiberContent] 0.2 [SugarContent] 2.0 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving. Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted]. Repeat until all of the cream cheese mixture has been used. Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately! Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.
[Name] Grilled Portobellos [AuthorId] 362160 [AuthorName] Mrs.Muffins [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-08-21T20:56:00Z [Description] Make and share this Grilled Portobellos recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "2", "2", "2", "1"] [RecipeIngredientParts] ["portabella mushrooms", "dry white wine", "olive oil", "garlic cloves", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.8 [FatContent] 2.5 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 11.2 [CarbohydrateContent] 5.9 [FiberContent] 1.1 [SugarContent] 3.6 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place the portobellos gills up in a rimmed baking sheet. Mix all the marinade ingredients together and spoon over the mushrooms. Let marinate for at least half an hour, sporking the marinade back onto the mushrooms every ten minutes or so.", "Preheat your grill over medium high. Spray it with nonstick cooking spray. Place the mushrooms gills up on the grill and cover. Cook for about 5 minutes; there should be grill marks on the caps. Flip over and cook for about another 3 minutes. Cooking time may vary. Mushrooms will be done when you press the center with the tongs and it's very soft and juicy. To serve, let them sit on the cutting board for a few minutes to cool off for a bit, then slice into 1/2 inch pieces. I like them best when sliced at an angle. Serve warm!" ]
[Name] Whole Wheat Bread in the Bread Machine [AuthorId] 2000502673 [AuthorName] Shanna [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-08-21T21:23:00Z [Description] Fluffy and soft 100% whole wheat bread. For a dairy-free option, I've also had success using unsweetened almond/coconut milk with this recipe! [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "2", "3/4", "2", "2", "1 1/2", "3", "1 1/2", "2"] [RecipeIngredientParts] ["milk", "apple cider vinegar", "warm water", "olive oil", "honey", "salt", "white whole wheat flour", "bread machine yeast", "gluten"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1690.0 [FatContent] 40.9 [SaturatedFatContent] 8.1 [CholesterolContent] 17.1 [SodiumContent] 3566.3 [CarbohydrateContent] 301.9 [FiberContent] 40.2 [SugarContent] 36.0 [ProteinContent] 54.1 [RecipeServings] nan [RecipeYield] 1 1.5 lb loaf [RecipeInstructions] Place all ingredients in bread machine in order your manufacturer recommends. Use Super Rapid 1 lb cycle (If needed, add more flour 1 tbsp at a time, or water 1 tsp at a time, until dough comes together in a ball but is still slightly sticky.]. Optional: Remove bread 8-10 minutes before cycle ends to keep crust from browning too much. Cool at least 20 minutes before slicing.
[Name] Monte Cristo Croquettes [AuthorId] 2000401640 [AuthorName] Mandy S. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-21T21:34:00Z [Description] I have always LOVED a good, crispy, savory-sweet Monte Cristo sandwich, but they're so big, and kind of a pain to make. These crispy patties have all the flavors of the sandwiches, and take a fraction of the time and effort! Serve with your favorite jam or preserves! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000401640/7ckhaESQTfiZutN7dKdy_20170810_144340.jpg" [RecipeCategory] < 30 Mins [Keywords] ["Deep Fried", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "1/2", "2", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["butter", "onions", "deli ham", "mozzarella cheese", "Dijon mustard", "eggs", "seasoning salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.8 [FatContent] 38.5 [SaturatedFatContent] 19.0 [CholesterolContent] 209.3 [SodiumContent] 1114.1 [CarbohydrateContent] 27.8 [FiberContent] 1.4 [SugarContent] 4.0 [ProteinContent] 24.0 [RecipeServings] 3.0 [RecipeYield] 6 Patties [RecipeInstructions] ["In a microwavable bowl, cook butter and onion for 60 seconds. Stir in the next 7 ingredients, and season well. Shape into patties and coat with cracker crumbs that have been seasoned with the salt, pepper, and garlic powder. Form into patties and coat with cracker crumbs.", "Heat 1/2\" oil in a large skillet over medium heat. Fry 3-4 patties at a time until they're crispy and a deep golden brown, about 4 minuteson each side. Drain on paper towels and sprinkle with powdered sugar. Serve with jam for dipping." ]
[Name] Granola [AuthorId] 1984384 [AuthorName] Wynker [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-08-21T21:40:00Z [Description] Make and share this Granola recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", "1", "1/2", "1/4", "1", "1/4", "1/3", "1/3", "1/3", "1"] [RecipeIngredientParts] ["oats", "wheat germ", "brown sugar", "cinnamon", "salt", "honey", "water", "dried sweetened cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 764.8 [FatContent] 28.9 [SaturatedFatContent] 7.3 [CholesterolContent] 0.0 [SodiumContent] 124.7 [CarbohydrateContent] 113.8 [FiberContent] 14.3 [SugarContent] 42.9 [ProteinContent] 20.2 [RecipeServings] 7.0 [RecipeYield] 7 Cups [RecipeInstructions] Heat the oven to 300 degrees. In a large mixing bowl, stir together the oats, coconut, nuts, wheat germ, brown sugar, cinnamon and salt. Make a well in the dry ingredients and add the oil, honey and water. Toss until well combined. Spread the mixture evenly on a cookie sheet. Bake for 50 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool, then stir in the fruit. Store in an airtight container.
[Name] Low Sugar Teriyaki Sauce [AuthorId] 2001678102 [AuthorName] rwbookie [CookTime] PT6M [PrepTime] PT6M [TotalTime] PT12M [DatePublished] 2017-08-21T21:40:00Z [Description] Make and share this Low Sugar Teriyaki Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1", "2", "1", "1 -2", "1/4", "2", "2"] [RecipeIngredientParts] ["soy sauce", "garlic powder", "ground ginger", "water", "brown sugar", "honey", "stevia", "cold water", "brown sugar", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 269.9 [CarbohydrateContent] 6.1 [FiberContent] 0.1 [SugarContent] 4.8 [ProteinContent] 0.5 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except for stevia, cornstarch, and 1/4 cup of water. Mix cornstarch and the 1/4 cup of water and add to sauce heat until desired thickness. Add stevia for sweetness.
[Name] Amish White Bread [AuthorId] 2000906514 [AuthorName] Jess S. [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-08-21T21:41:00Z [Description] Make and share this Amish White Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/56/ovUoXCiXQBG0FrsI6pkk_IMG_20170818_230652.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "1 1/2", "1 1/2", "1/4", "6", "4"] [RecipeIngredientParts] ["warm water", "white sugar", "salt", "flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2096.9 [FatContent] 54.6 [SaturatedFatContent] 18.8 [CholesterolContent] 61.1 [SodiumContent] 1966.8 [CarbohydrateContent] 356.6 [FiberContent] 12.6 [SugarContent] 67.6 [ProteinContent] 42.6 [RecipeServings] nan [RecipeYield] 2 Loaves [RecipeInstructions] Places warm water and sugar in mixing bowl, mix to dissolve. Add yeast dissolve in sugar water, let stand 5-15 mins till bloomed. Add salt, oil, and half the flour and mix. Add remaining flour, use dough hook. Mix til dough pulls away from the sides of the bowl. Put on lightly floured surface and knead shortly. Place in greased bowl, flip to cover both sides. Cover with warm damp towel. Set in warm place, let rise till double in size. About an hour. Remover towel and punch down. Lay out on lightly floured surface, cut in half. Flatten out into rectangle and \"jelly roll\" into loaf and pinch ends. Repeat with second half. Cover and let rise 30-50 mins til doubled in size. Preheat over to 350 degrees. Bake 25-30 mins til brown. Pull out and brush with melted butter. Let rest 10 mins on cooling rack before removing.
[Name] Greg’s Late-Night Lasagna [AuthorId] 2001678190 [AuthorName] Greg H. [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2017-08-21T21:41:00Z [Description] Adapted from Ms. Tatia Morrison’s 1986 Whiteaker Middle School (Keizer, Oregon) home economics class spaghetti sauce, as well as my uncle’s lasagna recipe, which called for canned sauce. It’s “late-night” because I have delayed making it due to Paula’s request that I write up the recipe. We ended up eating at 10:30 PM. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001678190/LpB0fNs6QGy789QmtwDc_lasagna.JPG" [RecipeCategory] Cheese [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1", "4", "1", "1", "1", "1", "1/2", "1/2", "1", "2", "6", "12", "1", "1", "1/4", NA] [RecipeIngredientParts] ["salt", "brown sugar", "onions", "garlic powder", "oregano", "basil", "parsley", "thyme", "olive oil", "onion", "pepper", "ground turkey", "tomato sauce", "mozzarella cheese", "ricotta cheese", "egg", "pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 884.2 [FatContent] 45.8 [SaturatedFatContent] 23.6 [CholesterolContent] 248.6 [SodiumContent] 1840.9 [CarbohydrateContent] 58.0 [FiberContent] 8.3 [SugarContent] 16.7 [ProteinContent] 64.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["SERVES 4-6 • 520-775 calories per serving when prepared with ground turkey • Set oven to 375°.", "In a cereal bowl, combine brown sugar, onion (or garlic] powder, oregano, basil, parsley, and thyme. Add salt ONLY if you use plain meat and not the seasoned kind. Set aside.", "In a medium pot, heat olive oil over medium heat and sauté onion and peppers. Once they are softened up, the onions translucent, add the ground turkey (or ground beef] and sprinkle with a little salt. Cook until safe to eat, but don’t eat it yet! If you want it to come out like Greg’s, cook it in such a way that there are many large chunks of meat clinging together. Remember to drain meat of excess fat.", "Pour in both cans of tomato sauce and your seasoning blend. Stir well and simmer on med-low heat for 20 minutes. It should just barely be boiling. Stir every few minutes. Careful, it spatters!", "While sauce is simmering, put entire package of ricotta cheese into a medium-size bowl. Add egg, pepper, a few hearty shakes of parmesan cheese, and about ½ cup of your mozzarella. Combine completely.", "It’s time to assemble. Spray a 9x9” glass baking pan with whatever cooking spray you prefer. Put 1/3 cup of the sauce in the bottom of the baking pan (avoiding large meat chunks at this stage] and spread to edges. Place two oven-ready lasagna noodles side-by-side in the pan; you’ll probably have to snap off some corners to make them fit properly.", "Now spoon half if your ricotta mixture onto the noodles and spread evenly to the edges of the pan. Sprinkle about half of your mozzarella. Finally, scoop between 2/3 and 1 cup of sauce on top of the cheese, and spread to edges. Space out meat chunks as needed.", "Place 2 more lasagna noodles and remaining ricotta, MOST of the remaining mozzarella, more optional ingredients, and another cup of sauce. Break up noodles and fill in the top of the dish irregularly (perhaps this is the late-night part of the visual presentation]. Thinly spread more sauce (but no large meat chunks] over the noodles so they are completely wetted, then set aside any remaining sauce for picky people who don’t like ricotta. Sprinkle the last of the mozzarella and a little parmesan.", "Place in center of oven. For a Greg-preferred crusty cheese top, leave uncovered, or cover it with foil for the first 25 minutes. Bake 35-40 minutes, then let cool at least 10 minutes. Use a knife to cut through cheese crust and into 4-6 pieces, then use a square spatula to scoop out the pieces. Serve after a garlic bread appetizer and a Caesar salad. Greg’s family also enjoys this dish with a glass of milk.", "A NOTE ABOUT “REAL” NOODLES – They are a complete waste of time. Use the oven-ready! lol." ]
[Name] Bucatini With Roasted and Fresh Tomatoes [AuthorId] 2001678452 [AuthorName] nikidemeter [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-08-21T21:41:00Z [Description] Make and share this Bucatini With Roasted and Fresh Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "7", "1", "1", "3", "1/4", "2", "1/4", "3", "12", "1"] [RecipeIngredientParts] ["cherry tomatoes", "olive oil", "salt", "pepper", "tomatoes", "fresh basil", "of fresh mint", "bucatini pasta", "spaghetti", "fresh ricotta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 715.3 [FatContent] 33.9 [SaturatedFatContent] 8.8 [CholesterolContent] 31.4 [SodiumContent] 201.9 [CarbohydrateContent] 82.1 [FiberContent] 5.6 [SugarContent] 7.9 [ProteinContent] 21.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] preheat oven to 425. In an 8-inch square baking dish, toss cherry tomatoes with 3 Tablespoons oil, season with salt and pepper. Roast until bursting and charred in spots, 20-30 minutes. Meanwhile, on a rimmed baking sheet, toss bread with 2 Tablespoons of oil and Pecorino Romano, season with salt and pepper. Roast, tossing halfway through, until golden brown and crisp, about 12 minutes. Toss diced tomatoes, basil, and mint with remaining 2 Tablespoons of oil; season with salt and pepper. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1 cup liquid; drain. Return pasta to pot, toss with roasted tomatoes, their oil and 1/2 cup of reserved water. Season with salt and pepper. Divide among plates then give each a dollop of ricotta, a spoonful of fresh-tomato mixture, and a sprinkle of croutons. Serve, garnished with a sprig or two of herbs, a generous drizzle of oil, and some cheese and pepper.
[Name] Ham and Sweet Potato Hash [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-21T21:42:00Z [Description] Make and share this Ham and Sweet Potato Hash recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "4", "2 1/2", "5", "1 1/2", "1", "1/2", "1/4", "1/3", "4", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "water", "olive oil", "ham", "leeks", "red bell pepper", "pepper", "salt", "parsley", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.2 [FatContent] 15.5 [SaturatedFatContent] 3.5 [CholesterolContent] 204.5 [SodiumContent] 827.4 [CarbohydrateContent] 24.6 [FiberContent] 4.1 [SugarContent] 6.6 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] 6 US [RecipeInstructions] Place potatoes and 2 tablespoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high 5 minutes or until tender. Place potatoes on a paper towel-lined plate. Let stand 5 minutes. Heat 1 teaspoon oil in a cast-iron skillet over medium. Add ham; cook 8 minutes or until browned and crisp, stirring occasionally. Remove ham to a paper towel-lined plate. Increase heat to medium-high. Add 1 tablespoon oil to drippings in pan. Add leeks; sauté 1 1/2 minutes. Add remaining 2 tablespoons water to leek mixture; cook 1 1/2 minutes. Add 2 teaspoons oil, potatoes, bell pepper, 1/4 teaspoon black pepper, and 1/8 teaspoon salt; cook 6 to 8 minutes or until potatoes are crisp. Stir in ham and parsley. Divide potato mixture evenly among 4 plates. Reduce heat to medium. Add remaining 1 1/2 teaspoons oil to pan. Crack eggs into pan; cook 3 to 4 minutes or until whites are set. Place 1 egg over each serving; sprinkle evenly with remaining 1/4 teaspoon black pepper and remaining 1/8 teaspoon salt. Drizzle with hot sauce, if desired. Serves 4, 1 1/2 c potatoes and 1 egg = 308 cal, fat 16, protein 16, carb25, fiber 4.
[Name] Vegan Chicken Pot Pie [AuthorId] 2001398106 [AuthorName] Ron H. [CookTime] PT40M [PrepTime] PT50M [TotalTime] PT1H30M [DatePublished] 2017-08-21T21:42:00Z [Description] Nothing is better on a cold night than comfort food like pot pies. But with this recipe you will be ask to make it even on hot nights! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/60/68FEGZjSRN7hmbDUg19g_Pot%20pie%20SITE-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398106/I8EaI4g2TO65d8PHvwN2_IMG_0237%20(2].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/60/rAqiQuupSXmbk9lyRFEz_Pot%20pie%20SITE-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/60/qIfQkntARwSgBZqt8mHt_Pot%20pie%20SITE-1.jpg" ] [RecipeCategory] Pot Pie [Keywords] ["Savory Pies", "One Dish Meal", "Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "3/4", "1", "1/4", "1", "9", "3 1/4", "1/2", "3", "2", "2", "2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "wheat flour", "salt", "olive oil", "warm water", "vegetable broth", "all-purpose flour", "dried basil", "dried oregano", "garlic powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.8 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 624.1 [CarbohydrateContent] 47.4 [FiberContent] 5.9 [SugarContent] 0.2 [ProteinContent] 8.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["For the crust. In a large bow, mix the dry ingredients and stir with a fork, slowly drizzling in the olive oil. Then slowly add the warm water and knead by hand until you get a firm and moist dough. Form into a ball, then place it back into the bowl with a moist towel covering the top, and return to the refrigerator.", "The chicken. In a frying pan, brown your chicken tenders by coating the pan with a tablespoon of vegetable oil. Any non meat chicken substitute works well. When done, place on paper towel to drain. When cooled, cut into bite size chunks.", "The filling. Bring broth to a boil in a large saucepan, turn the heat to medium low and sift the flour in while whisking to keep from getting lumps. When all the flour is in, turn the heat off and mix in the vegetables and dry ingredients, then set to the side.", "Preheat oven to 400°.", "Time to build. Using a 9 inch pie plate, or a spring form pan, oil the pan or plate and dust with flour. Take the dough and roll out 3/4 of it to cover the pie plate. Place 1/2 of the filling into the pie, then spread the bite size chicken pieces over the top, and then add the rest of the filling. Next, roll out the remaining 1/4 portion of the dough to make the top covering, and lay it over the top. Fold the edges over and press to seal. Cut vent holes with a knife into the top, and bake at 400° for 30 to 40 minutes, or until crust is golden brown and dry to the touch. Take the pie out of the oven, and allow it set for about 5 minutes or longer to let the gravy thicken up." ]
[Name] Classic Shortbread [AuthorId] 287981 [AuthorName] clandeboy [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-08-21T21:44:00Z [Description] Make and share this Classic Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/3", "1/4", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "vanilla", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.4 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 101.7 [CarbohydrateContent] 16.9 [FiberContent] 0.4 [SugarContent] 5.0 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cream butter until it is light. Cream in powdered sugar and then vanilla. Work in flour. Knead the dough on an unfloured board until smooth. Spray shortbread pan very lightly with non-stick vegetable oil spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork and bake in pan at 325 for 30-35 minutes or until lightly browned. Remove from oven and let cool in pan for about 10 min. Loosen edges with a knife and flip pan over onto a wooden cutting board. If shortbread doesn't come right out, tap one edge of the pan. Cut shortbread into serving pieces while it is warm.
[Name] One Pot Rice With Veggies [AuthorId] 2001680285 [AuthorName] healthyonepotmeals [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-21T21:44:00Z [Description] Make and share this One Pot Rice With Veggies 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/2001680285/O3WwzJI8RVOtZnfb1gI9_1585695764863281039_5519370552.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["White Rice", "Rice", "Vegetable", "Free Of...", "Weeknight", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["raw rice", "water", "onion", "ginger", "button mushroom", "carrot", "zucchini"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.1 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 36.2 [CarbohydrateContent] 47.6 [FiberContent] 3.9 [SugarContent] 5.7 [ProteinContent] 5.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Put everything in the pot as per the order above. Cover and cook in low fire for 15 minutes. Stir. Add salt and pepper, if required. Add your herb(s] of choice such as thyme or parsley and other condiments such as hot sauce or fish sauce, if preferred. Serve and enjoy!
[Name] Winter Slaw [AuthorId] 324711 [AuthorName] Tech7945 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-08-21T21:44:00Z [Description] Make and share this Winter Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "4", "2", "1", "4", "1/4", "3", "3/4", "1/4", "1"] [RecipeIngredientParts] ["tart apple", "tart green apple", "lemon juice", "celery ribs", "red bell pepper", "cabbage", "Belgian endive", "red onion", "scallions", "rice vinegar", "olive oil", "salt", "black pepper", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.1 [FatContent] 6.9 [SaturatedFatContent] 2.6 [CholesterolContent] 8.4 [SodiumContent] 335.7 [CarbohydrateContent] 10.7 [FiberContent] 4.6 [SugarContent] 5.2 [ProteinContent] 4.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Slaw: In a bowl, toss apples, lemon juice. Add remaining ingredients. Dressing: In a bowl, whisk ingredients. Add to slaw with 3/4 cup cheese. (Can be refrigerated up to 2 hours ahead.] Top with remaining cheese.
[Name] Easy Cheesy Breakfast Casserole [AuthorId] 2001679354 [AuthorName] JDrake [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-08-21T21:45:00Z [Description] Make and share this Easy Cheesy Breakfast Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1", "1", "6", "1", "1", "1/2", "1/4", "1 1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["breakfast sausage", "onion", "green bell pepper", "eggs", "milk", "oregano", "salt", "black pepper", "mozzarella cheese", "feta", "plum tomatoes", "hash browns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 995.7 [FatContent] 64.2 [SaturatedFatContent] 23.2 [CholesterolContent] 401.7 [SodiumContent] 2025.8 [CarbohydrateContent] 61.4 [FiberContent] 6.1 [SugarContent] 7.1 [ProteinContent] 42.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook sausage on medium heat 5 min, until brown and crumbly. Add onion and bell pepper. Cook 5 min until tender. Beat eggs in large bowl. Add milk, seasonings, and cheese. Mix well. Pour oil in large skillet, coat bottom. Spread hash browns on bottom and up sides of pan. Pour egg mix on top. Cover and cook on medium 10-15 min, until eggs are set.
[Name] One Pot Rice and Veggies With Oyster Sauce [AuthorId] 2001680285 [AuthorName] healthyonepotmeals [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-21T21:45:00Z [Description] Make and share this One Pot Rice and Veggies With Oyster Sauce 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/2001680285/YIAm5FhISqKPmjGsWIKo_rice%20with%20veggies%202.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Rice", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Weeknight", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["raw rice", "water", "onion", "mushroom", "oyster sauce", "head broccoli", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 476.6 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 605.5 [CarbohydrateContent] 102.2 [FiberContent] 11.5 [SugarContent] 7.3 [ProteinContent] 16.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Into the pot, put all the ingredients as per the order above. Cover and cook in low fire for 20 minutes. Stir and serve. Add salt, if preferred.
[Name] Farinata Genovese [AuthorId] 525087 [AuthorName] AllieBrooklynBaker [CookTime] PT30M [PrepTime] PT4H [TotalTime] PT4H30M [DatePublished] 2017-08-21T21:45:00Z [Description] Make and share this Farinata Genovese recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Beans", "European", "Egg Free", "Free Of..."] [RecipeIngredientQuantities] ["4", "4", "4", "1/3 - 1/2", "2", "1"] [RecipeIngredientParts] ["chickpea flour", "sea salt", "mineral water", "olive oil", "fresh rosemary leaves", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 207.2 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 954.1 [CarbohydrateContent] 21.5 [FiberContent] 4.1 [SugarContent] 4.0 [ProteinContent] 8.3 [RecipeServings] 10.0 [RecipeYield] 20 slices [RecipeInstructions] In a large mixing bowl, whisk together chickpea flour and salt. Place water in another large mixing bowl. Slowly incorporate chickpea flour mixture into water with whisk. The final batter should have the consistency of heavy cream. Stir in rosemary leaves. Let the batter sit at room temperature, covered, for at least 4 hours or overnight. When ready to bake, first skim the scum off of the top of the batter with a large spoon. Preheat oven to 400 degrees. Grease a cookie sheet with olive oil. Then cover with parchment paper and grease the paper too. Be sure to grease up the sides of the pan too, trust me on this! Remove the rosemary if you like. Stir in the olive oil. Note: If you use 1/2 cup, this is actually 1/2 the amount of the traditional recipe, and it was too oily for me! So depending on how oily you'd like to make it, use anywhere between 1/3 and 1/2 cup. Carefully pour into prepared cookie sheet. Sprinkle with freshly-ground black pepper. Carefully place in oven, ensuring pan is perfectly flat. Bake for 30-35 minutes, until the edges start to pull away from the cookie sheet, and the top is bubbly and slightly browned. Slice and eat immediately. Good hot or at room temperature. However, it lasts up to 10 days in the fridge, just needs to be reheated. Notes: You can also use the slices as a base for pizza or flatbreads. Enjoy!
[Name] Castagnaccio [AuthorId] 525087 [AuthorName] AllieBrooklynBaker [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-08-21T21:45:00Z [Description] A traditional staple food of the Tuscan and Veneto regions of Northern Italy. It's not really a dessert as it's not too sweet. Very nutritious and filling! Most of the ingredients could be foraged from the forest. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Nuts", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1 1/2", "1/4", "1/4", "1", "2", "1/2"] [RecipeIngredientParts] ["sea salt", "mineral water", "dried currant", "pine nuts", "fresh rosemary leaf", "extra virgin olive oil", "orange, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.8 [FatContent] 4.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 49.0 [CarbohydrateContent] 4.0 [FiberContent] 0.3 [SugarContent] 3.4 [ProteinContent] 0.5 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] ["Preheat oven to 400 degrees.", "Place currants in a small bowl and cover with a small amount of boiling water. Let sit for 10-15 minutes to hydrate.", "In a large mixing bowl, sift together the salt, chestnut flour and maple sugar.", "place the water in another large mixing bowl.", "Slowly incorporate the chestnut flour mixture into the water with a whisk. The final batter will have a creamy consistency.", "Grease a 9 1/2 inch pie plate or 8-inch round cake tin. Place in hot oven for a few minutes to warm up.", "Drain currants and soak out some water.", "Stir most of the currants and pine nuts into the batter, retaining a few of each for the top of cake.", "Add olive oil and stir well.", "Pour into heated pie plate or cake tin.", "Sprinkle remaining currants and pine nuts over the top of the cake.", "Sprinkle rosemary leaves evenly over the top.", "Bake for 40 minutes, or until the top has little cracks all over it.", "Can be served hot or at room temperature. It holds up well for 3-4 days in the fridge." ]
[Name] Persille Skalhttp - Norwegian Parsley Sauce [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-08-21T22:33:00Z [Description] Very simple recipe, good over salmon, boiled Finnan Haddie, etc. This is from a book of Norwegian Centennial Recipes (1825-1925). Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Norwegian", "Scandinavian", "European", "Very Low Carbs", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/3"] [RecipeIngredientParts] ["parsley", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1635.8 [FatContent] 184.3 [SaturatedFatContent] 116.6 [CholesterolContent] 488.1 [SodiumContent] 1636.2 [CarbohydrateContent] 1.6 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 1/3 cup [RecipeInstructions] Cook parsley in water for 2-3 minutes. Add butter and stir until melted and hot.
[Name] Skarp Brun Skal - Norwegian Sharp Brown Sauce [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-08-21T22:43:00Z [Description] A nice simple recipe for sauce that is good over beef, even chicken. In Norway, they would often add claret, sherry or wine to compliment pork, duck, etc. This is from a book of Norwegian Centennial Recipes (1825-1925). Enjoy! [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Norwegian", "Scandinavian", "European", "Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1"] [RecipeIngredientParts] ["butter", "flour", "dry mustard", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.5 [FatContent] 12.2 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 473.7 [CarbohydrateContent] 6.3 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Melt butter in saucepan. Add flour and cook until light brown. Add stock gradually and cook about 10 minutes. Add seasonings and serve.
[Name] Easy Corn Casserole [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-08-22T06:43:00Z [Description] Make and share this Easy Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Potluck [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "1", NA, "1", "1/2"] [RecipeIngredientParts] ["egg", "butter", "whole corn", "frozen corn", "plain fat-free yogurt", "extra-sharp cheddar cheese", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.8 [FatContent] 10.6 [SaturatedFatContent] 4.9 [CholesterolContent] 39.7 [SodiumContent] 420.9 [CarbohydrateContent] 34.6 [FiberContent] 3.0 [SugarContent] 11.3 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients except cooking spray, of course. :]. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
[Name] Cheater Risotto [AuthorId] 1286360 [AuthorName] krolek [CookTime] PT16M [PrepTime] PT10M [TotalTime] PT26M [DatePublished] 2017-08-22T17:28:00Z [Description] Working-woman's weekday Romano & Onion "Risotto". Budget alternatives - short/medium grain rice instead of Arborio, super-cheap wine. Additions should be included at the end of the process -- leftovers, peas, prosciutto/bacon, asparagus, etc.... [Images] character(0) [RecipeCategory] Rice [Keywords] ["European", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "4", "1", "1", "1", "1", "2", "2"] [RecipeIngredientParts] ["arborio rice", "white wine", "garlic cloves", "onion", "shallot", "butter", "olive oil", "chicken broth", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.1 [FatContent] 13.8 [SaturatedFatContent] 6.9 [CholesterolContent] 34.6 [SodiumContent] 1114.0 [CarbohydrateContent] 92.2 [FiberContent] 3.9 [SugarContent] 4.2 [ProteinContent] 21.8 [RecipeServings] nan [RecipeYield] 2 1/2 cups [RecipeInstructions] In 3+ cup microwave-safe bowl, combine all ingredients EXCEPT cheese and any extras you want to add. Microwave uncovered on high for 4 minutes. Stir thoroughly. (This develops the creamy sauce]. Repeat above 2 steps until almost all liquid is absorbed (approx 16 mins in 1200 watt microwave]. Add cheese and stir thoroughly. Let rest for 3 minutes and then enjoy.
[Name] SUGAR FREE MUG CAKE [AuthorId] 2001682183 [AuthorName] Jonathan S. [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-08-22T20:41:00Z [Description] Makes about 1/2 mug full Total Recipe: 110 Cal; 2 g Protein; 5 g Fat; 14 g Carb; 1 g Fiber; 0 g Sugar; 0 mg Sodium [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "2", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["flour", "Splenda granular", "baking powder", "salt", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 125.9 [FatContent] 6.3 [SaturatedFatContent] 1.6 [CholesterolContent] 4.3 [SodiumContent] 261.8 [CarbohydrateContent] 15.7 [FiberContent] 1.6 [SugarContent] 0.1 [ProteinContent] 3.3 [RecipeServings] 1.0 [RecipeYield] 1 mug [RecipeInstructions] ["Spray a coffee cup or ramekin with vegetable cooking spray. In the cup combine the flour, Splenda, cocoa powder, baking powder, coffee crystals and salt until no lumps remain. Stir in the milk, olive oil, and vanilla until smooth.", "Bake in the microwave on high for 35 seconds. You may need to add 5 more seconds It should be moist on the bottom and will continue cooking as it sets.", "Serve with chocolate sauce…a sprinkle of powdered sugar…whipped cream or eat plain as a brownie.", "(Use hot or cold leftover coffee in place of the milk to lower the calories even more.]." ]
[Name] Chicken Ranch Wraps [AuthorId] 2001211497 [AuthorName] Lauren S. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-22T20:42:00Z [Description] Make and share this Chicken Ranch Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/4", "8"] [RecipeIngredientParts] ["mozzarella cheese", "cilantro", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.8 [FatContent] 14.4 [SaturatedFatContent] 4.0 [CholesterolContent] 75.5 [SodiumContent] 392.7 [CarbohydrateContent] 8.5 [FiberContent] 0.5 [SugarContent] 0.8 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Lay tortillas on a clean flat surface. Place about ½ cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla. Fold tightly to form a burrito shape. Heat a heavy-duty pan or grill to medium heat. Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden. Remove from heat, slice in half and serve immediately.
[Name] Red Sangria With Raspberry Shrub [AuthorId] 1530249 [AuthorName] pkquilter [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-22T20:43:00Z [Description] Make and share this Red Sangria With Raspberry Shrub recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "3/4", "1", "1/4", "1/4", "1/2", "1", "3/4", "1"] [RecipeIngredientParts] ["raspberries", "honey", "water", "apple cider vinegar", "lime", "orange", "pear", "blackberry", "red Zinfandel wine", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.5 [CarbohydrateContent] 22.3 [FiberContent] 1.7 [SugarContent] 17.4 [ProteinContent] 0.6 [RecipeServings] 10.0 [RecipeYield] 1 pitcher [RecipeInstructions] For Raspberry Shrub. Mix raspberries, honey and water and bring to boiling. Reduce heat and simmer for 15 minutes. Pour mixture through a fine mesh strainer into a medium bowl, reserving the juice. Add apple cider vinegar and stir to combine. Cool. For Sangria, mix wine, fruit, juice and cooled raspberry shrub in a pitcher. Pour in the sparkling water or soda. Chill at least 30 minutes or up to 2 hours.
[Name] Frijoles - Beans [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-23T00:45:00Z [Description] The word just means “beans” in Spanish. it usually refers to a pot of slow-cooked beans (the Nicaraguan favourite is red kidney beans while Guatmalans prefer black beans). Enjoy! [Images] character(0) [RecipeCategory] Vegan [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "2", "19", "1/2", "2"] [RecipeIngredientParts] ["butter", "garlic cloves", "canned black beans", "black beans", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.9 [FatContent] 23.9 [SaturatedFatContent] 14.8 [CholesterolContent] 61.0 [SodiumContent] 1246.8 [CarbohydrateContent] 49.2 [FiberContent] 19.4 [SugarContent] 1.5 [ProteinContent] 17.2 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Cook the onion in the butter until soft then add the garlic and chili and cook for a further minute. Drain the beans, reserving the cooking liquid. Add the cooked beans, with a little of their cooking liquid and whiz in the food processor. Remove beans to a bowl, stir in onion, garlic, and chili and season to taste.
[Name] Papas Aplastadas (Crushed Potatoes) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-23T02:13:00Z [Description] Make and share this Papas Aplastadas (Crushed Potatoes) recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "12 -16", "1", "2", "3", NA, "1/2", "1 1/2", "3/4", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "new potatoes", "green bell pepper", "olive oil", "garlic cloves", "salt", "black pepper", "cumin", "green onion", "sharp cheddar cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.1 [FatContent] 20.1 [SaturatedFatContent] 8.0 [CholesterolContent] 32.8 [SodiumContent] 266.7 [CarbohydrateContent] 93.8 [FiberContent] 12.5 [SugarContent] 5.5 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cover potatoes with lightly salted water. Bring to a boil, reduce heat to low, cover and simmer for about 15 to 20 minutes or until the potatoes are fork tender. Remove from heat and drain. While the potatoes are cooking, sauté chopped bacon in a large frying pan until crispy. Remove bacon bits but do not drain the oil. Add the green pepper and a little olive oil to the pan and sauté until tender. Add the minced garlic and sauté an additional minute. Lightly grease a jelly roll pan, pizza pan, or baking sheet; you need a flat pan with a raised edge that can go under the broiler. Arrange the cooked potatoes on the pan. Spray the bottom of a coffee cup with vegetable spray and use the bottom to smash the potatoes until they are crushed and flattened in a thin layer that more or less covers the bottom of the pan. Note: Crush -- do not mash -- the potatoes! They should look like you dropped them on the floor, NOT like you ran over them with your SUV. Drizzle the potatoes liberally with olive oil and sprinkle to taste with salt, pepper and cumin. The amounts listed in the ingredients are approximate. The best way is to start conservatively, taste a bite of the potatoes, and add more spices are needed! Top the potatoes with the green pepper, green onion and bacon bits. Evenly spread the grated cheese over the top of the potatoes. Place in the oven under the broiler at the LOW setting. You want to bring the dish back up to serving temperature and melt the cheese. The potatoes should look gooey and bubbling with the cheese lightly browned on top. Make sure you keep the pan low enough (NOT the top rack!] so that the cheese isn't immediately scorched. This dish needs only a few minutes for the cheese to melt and brown slightly, so watch it carefully. Once hot and bubbly, remove from broiler and serve immediately.
[Name] Mohnhörnchen from Classic German Baking [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-08-23T17:51:00Z [Description] -- Text excerpted from CLASSIC GERMAN BAKING © 2017 by Luisa Weiss --
[Name] Spicy Kale Caesar Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2017-08-23T18:55:00Z [Description] Make and share this Spicy Kale Caesar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "8", "1", "1/2", "4", "2", "1/3", "2", "1", "4", NA, NA, "1", "1", "8", "2", "1", "1/4 - 1/2", NA, "2", "1/2"] [RecipeIngredientParts] ["bell peppers", "red bell pepper", "habanero pepper", "garlic cloves", "shallots", "cider vinegar", "distilled white vinegar", "kosher salt", "olive oil", "kosher salt", "egg", "Dijon mustard", "garlic cloves", "lemon", "olive oil", "cracked black pepper", "kale", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.4 [FatContent] 25.1 [SaturatedFatContent] 5.6 [CholesterolContent] 64.3 [SodiumContent] 2673.0 [CarbohydrateContent] 65.0 [FiberContent] 8.9 [SugarContent] 9.6 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees F. For the hot sauce: Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes. Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning. For the croutons: Lay the sourdough slices out on a baking sheet. Drizzle the slices on both sides with olive oil and 2 tablespoons of the Fresno pepper hot sauce. Sprinkle with salt. Bake in the oven until toasted and dried out, flipping the slices halfway through, about 15 minutes total. When the toast slices have cooled, tear or crush them into rustic-looking croutons. For the dressing: Bring a small pot of water to a boil. Gently lower the egg into the boiling water and cook for 1 minute. Remove the egg from the boiling water, run it under cold water, to stop the cooking and to allow you to handle the egg, and then separate the egg, reserving the yolk for your dressing. Discard the partially cooked egg white and shell. In a mini food processor (or you can do it by hand], add the egg yolk, mustard, anchovy, garlic and lemon zest. Blend together. With the processor running, slowly drip in the olive oil to form a thick emulsion. Add some lemon juice, 2 tablespoons of the hot sauce, and some salt and pepper. Adjust the amounts depending on the flavor and consistency you would like. Add the dressing to the kale in a large bowl, and massage it in with your clean hands. If you are serving right away, toss in the Parmesan and croutons, and check for final seasoning. If you're willing to wait, set the dressed kale aside in the refrigerator for 20 to 30 minutes, and then toss in the final garnishes right before serving. This salad actually gets better the longer it sits! *Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
[Name] Fiery Roast Chicken With Hot Sauce Compound Butter [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT1H30M [TotalTime] PT3H [DatePublished] 2017-08-23T19:05:00Z [Description] Make and share this Fiery Roast Chicken With Hot Sauce Compound Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Chicken", "Potato", "Poultry", "Vegetable", "Meat", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "8", "1", "1/2", "4", "2", "1/3", "2", "1", "10", "3/4", "1/4", "1", NA, NA, "4", "12", "1 1/2", "6", "1"] [RecipeIngredientParts] ["bell peppers", "red bell pepper", "habanero pepper", "garlic cloves", "shallots", "cider vinegar", "distilled white vinegar", "kosher salt", "garlic cloves", "butter", "fresh parsley leaves", "lemon", "cracked black pepper", "chicken", "olive oil", "Red Bliss potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 993.8 [FatContent] 79.9 [SaturatedFatContent] 34.2 [CholesterolContent] 158.4 [SodiumContent] 3305.5 [CarbohydrateContent] 52.2 [FiberContent] 8.9 [SugarContent] 12.4 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set your oven rack to the middle position and preheat the oven to 450 degrees F. For the hot sauce: Heat the vegetable oil in a saute pan over medium heat. Add all the peppers, the garlic and shallots, and saute until softened and fragrant, 5 to 7 minutes. Then add 1/2 cup water and simmer an additional 4 to 5 minutes. Place the cooked mixture into a blender and add the vinegars and salt. Blend until completely smooth and pureed. Adjust the seasoning. For the compound butter: In the bowl of a food processor, with the machine running, drop in the 5 whole garlic cloves, through the feed tube, one at a time. Scrape down the garlic with a spatula and add the butter, parsley, lemon zest and juice, and 1 to 2 tablespoons of the hot sauce. Season with salt and pepper, and puree until smooth. Reserve one third of the mixture in a small bowl and set the rest aside to spread on your chicken. For the chicken: Using your fingers, gently loosen the skin of the chicken away from the meat. Spread the compound butter under the skin as well as over the skin. Wash your hands and then sprinkle the chicken generously on both sides, using tongs to turn it over (just to prevent the mid-seasoning hand wash]. Set the chicken aside for a moment. Set a heavy-bottomed roasting pan over medium-high heat. Add the olive oil, then the chicken neck, wing tips and the sausage, and brown everything, stirring occasionally to brown all over, 8 to 10 minutes. Add the smashed garlic cloves, stir for 1 minute. Add the potatoes and toss them in the drippings. Add the pepperoncini, the pepperoncini liquid and the chicken stock. Place the spatchcocked chicken breast-side down on top of the potatoes and sausages. Roast for 30 minutes, then flip the chicken over and continue to cook until the chicken registers 160 degrees F in the thigh, about 45 more minutes. Remove the chicken from the pan, smear the remaining compound butter on top of it and leave it to rest for 15 minutes. While the chicken rests, continue to roast the potatoes and what is left in the pan for 15 minutes more. Once the chicken is rested, cut it into 8 to 10 pieces, however you like. I love to serve it family style and pour all the potatoes and sausage out onto a platter and place the cut up chicken on top, making sure to pour over all the juices from the cutting board where you cut your chicken. Sprinkle chopped parsley all over and dig inches Serve with more hot sauce on the side, if desired.
[Name] Chocolate Pasta With Chocolate Hazelnut Cream Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2017-08-23T19:19:00Z [Description] Chocolate Pasta with Chocolate Hazelnut Cream Sauce, White Chocolate Shavings and Fresh Berries -- Recipe courtesy Kelsey Nixon [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/80/2EMuKYIaR92KeWZPhFUL_1392789458670.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/32/80/eIN2UL2TSSH81Zobhj1j_1392789458670.jpg"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "1/4", "1/4", "1", "3", "1", "1", "1", "1", "1", "2", NA, NA, NA] [RecipeIngredientParts] ["all-purpose flour", "powdered sugar", "salt", "eggs", "vanilla extract", "heavy cream", "salt", "raspberries", "creme fraiche", "toasted hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 723.7 [FatContent] 33.7 [SaturatedFatContent] 24.4 [CholesterolContent] 147.4 [SodiumContent] 136.2 [CarbohydrateContent] 93.2 [FiberContent] 12.1 [SugarContent] 37.7 [ProteinContent] 14.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["For the pasta:", "Sift together the flour, cocoa and sugar. Add a pinch salt and mound the flour mixture in a large bowl or on a clean work surface. Hollow out the center, making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the chocolate syrup and vanilla. Gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. Once it gets thick, you can use a spatula to incorporate the rest of the flour.", "If the dough is too dry, add a little water. If the dough is too wet or sticky, add a little flour. Once the dough comes together, knead the dough on a clean work surface until it becomes smooth, about 8 minutes. Shape into a disc, cover with plastic wrap and let rest in the fridge, 20 to 30 minutes.", "Divide your rested dough into quarters and work with one piece at a time, covering your other pieces to keep them moist. Flour each piece lightly, shape it into a rectangular shape and put it through a pasta sheeter attachment, starting at the widest setting. Run the dough once through the largest setting, fold it into thirds and run it through one more time. Then run the pasta through the sheeting attachment once on every number, stopping at 5 or 6, depending on how thick you would like it. Lightly flour the rolled out pasta sheet and fold in half. Take your chef knife and cut ribbons about a 1/2-inch thick, then unravel the pasta ribbons and place on a floured baking sheet to keep from sticking.", "For the sauce:", "Bring the heavy cream to a simmer in a heavy-bottomed saucepan over medium-high heat and stir in the chocolate-hazelnut spread. Add a pinch salt and continue whisking until the sauce is creamy. Remove from the heat and reserve.", "Cook the chocolate pasta in a large pot of boiling water, 3 minutes. Immediately remove the pasta from the water and toss gently with the sauce and a little of the pasta cooking water to help with the consistency.", "Mound the pasta and sauce on dessert plates and garnish with the fresh berries, a dollop of creme fraiche, white chocolate shavings and skinless toasted chopped hazelnuts, to garnish." ]
[Name] Chocolate, Peanut Butter & Classic Bacon Skewers [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-08-23T20:14:00Z [Description] Make and share this Chocolate, Peanut Butter & Classic Bacon Skewers 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/2001683230/0BDq0ONsTae1nax0BVBW_IMG_8649.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533281/7KpbCL0pRGkgnNhFxDxE_20180530_164222.jpg"] [RecipeCategory] Dessert [Keywords] ["Pork", "Meat", "Peanut Butter", "High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "1", "2/3"] [RecipeIngredientParts] ["bacon", "chocolate chips", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 225.8 [FatContent] 18.0 [SaturatedFatContent] 6.2 [CholesterolContent] 6.5 [SodiumContent] 160.8 [CarbohydrateContent] 14.2 [FiberContent] 2.0 [SugarContent] 10.7 [ProteinContent] 6.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Soak skewers in water for 30 minutes. Thread cooked bacon onto skewers and place on a parchment-lined baking sheet. Microwave peanut butter and chocolate chips in separate bowls on high until melted. Drizzle the bacon with chocolate and peanut butter. Freeze for 20 minutes. Serve and enjoy!
[Name] All Natural Bacon Wrapped Corn on the Cob [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-23T20:20:00Z [Description] Make and share this All Natural Bacon Wrapped Corn on the Cob 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/2001683230/SVjsj4FFQzqyvt5MYamj_IMG_8474.jpg" [RecipeCategory] Pork [Keywords] ["Corn", "Vegetable", "Meat", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "16"] [RecipeIngredientParts] ["corn", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.8 [FatContent] 16.2 [SaturatedFatContent] 5.0 [CholesterolContent] 21.8 [SodiumContent] 267.7 [CarbohydrateContent] 25.0 [FiberContent] 2.8 [SugarContent] 5.4 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat grill to medium. Wrap each ear of corn in four slices of bacon. Grill corn, turning occasionally, until charred and tender, 10 minutes.
[Name] Pork Tenderloin Red Cabbage Wraps [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-08-23T20:21:00Z [Description] Make and share this Pork Tenderloin Red Cabbage Wraps 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/2001683230/Q1wKzdjCTbqHwJrrNQcW_IMG_8677.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "2", "200", "150", "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["red cabbage", "brown rice", "corn", "tomatoes", "cucumber", "cilantro", "olive oil", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 193.2 [FatContent] 4.2 [SaturatedFatContent] 1.0 [CholesterolContent] 32.8 [SodiumContent] 51.0 [CarbohydrateContent] 26.2 [FiberContent] 2.9 [SugarContent] 5.9 [ProteinContent] 13.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Dice the pork tenderloin, peaches and chop cilantro. Heat up olive oil and fry the pork tenderloin dices over medium heat for 10/15 minutes. Then add the diced peaches and cooked/cooled brown rice. Stir-fry for about 5 minutes over medium heat. Add the chopped cilantro the last 1 or 2 minutes and continue stir-frying. Chop the cucumber and tomatoes into small cubes and put in a bowl together with the corn. Drizzle some olive oil and chopped cilantro; mix well. Peel off larger cabbage leafs and set aside. Stuff the cabbage leafs as preferred, roll up and pinch with a toothpick.
[Name] Classic Bacon Waffle Pops [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-08-23T20:21:00Z [Description] Make and share this Classic Bacon Waffle Pops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001683230/o0UHUO6QCm4OjSLCstU3_IMG_8632.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Pork", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "2", "3/4", "3", "1", "1", "10"] [RecipeIngredientParts] ["eggs", "milk", "butter", "vanilla extract", "all-purpose flour", "sugar", "baking powder", "salt", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 478.0 [FatContent] 29.5 [SaturatedFatContent] 17.1 [CholesterolContent] 100.4 [SodiumContent] 399.2 [CarbohydrateContent] 46.3 [FiberContent] 1.2 [SugarContent] 23.8 [ProteinContent] 7.5 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a medium-size mixing bowl, add egg yolks, milk, melted butter, and vanilla extract and mix well together. In a another bowl, combine flour, sugar and baking powder. Mix the wet and dry ingredients together until well combined. Beat the egg whites with pinch of salt until stiff peaks form. Fold into gently into the batter. Preheat the waffle iron and bake the waffles according to manufacturer's directions until golden brown. Set the waffles aside on the cooling rack to cool. Cut the waffles into wedges, stick a popsicle stick into each waffle wedge. Dip the top part of the waffle wedge into the milk chocolate, then top with preferred toppings, leave it dry for a few minutes Have fun with different toppings and drizzles. Serve warm or cold.
[Name] California Style All Natural Uncured Beef Franks [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-23T20:22:00Z [Description] Make and share this California Style All Natural Uncured Beef Franks 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/2001683230/y5zWtvjSSJW64uYWw4fV_IMG_8459.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Avocado", "Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["avocado", "sun-dried tomato", "lemon", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.7 [FatContent] 22.6 [SaturatedFatContent] 6.8 [CholesterolContent] 23.9 [SodiumContent] 728.0 [CarbohydrateContent] 28.9 [FiberContent] 4.7 [SugarContent] 5.0 [ProteinContent] 10.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Grill beef franks and toast buns. Thinly slice avocados and lemons. Top beef franks with avocado, sun dried tomatoes, basil, and goat cheese.
[Name] Pasta Salad [AuthorId] 2001683604 [AuthorName] william.layman [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-08-23T20:22:00Z [Description] Low-fat and veggie-laden pasta salad. Very light and fresh; a great way to encourage your family to eat healthy. Meat is optional. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "2", "2", "2", "5", "6", "2", "12", "25 -35", NA, "12", "1", "1 -2"] [RecipeIngredientParts] ["grape tomatoes", "red bell peppers", "green bell peppers", "yellow onions", "black olives", "cucumbers", "pasta", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 615.7 [FatContent] 30.4 [SaturatedFatContent] 10.2 [CholesterolContent] 44.9 [SodiumContent] 976.2 [CarbohydrateContent] 64.8 [FiberContent] 6.5 [SugarContent] 13.5 [ProteinContent] 22.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil. Add salt to taste. Add rotini pasta (multicolored or veggie] for 7-8 minutes. Drain and place in a large mixing bowl. Add vegetable oil to keep pasta from sticking. Mix well. Chill in a refrigerator promptly until cool so mozzarella doesn't melt. Slice the tomatoes in half. In my opinion, tomatoes taste better with salt and pepper applied to them directly, so in a separate bowl, season to taste. When the pasta has cooled, add the tomatoes. Chop the bell peppers, jalapeno peppers, onions, cucumbers and add to the pasta. Drain and add the black olives. (Optional] Slice each pepperoni in half and add to the pasta. Tear the mozzarella into small pieces and add to the chilled pasta. Add 1 cup of the italian dressing and mix well. Add salt and pepper to pasta salad, mix and taste. Add some more, mix and taste. Repeat until pasta has the right amount of salt and pepper. (Optional] After refrigerating overnight, add another cup of dressing as per your taste.
[Name] Tortellini Salad With Zucchini and Peas [AuthorId] 2001679684 [AuthorName] Unchin N. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-23T20:22:00Z [Description] Make and share this Tortellini Salad With Zucchini and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "2", "2", "2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["zucchini", "olive oil", "garlic cloves", "fresh lemon juice", "kosher salt", "fresh ground black pepper", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 294.1 [FatContent] 11.8 [SaturatedFatContent] 3.4 [CholesterolContent] 27.0 [SodiumContent] 719.1 [CarbohydrateContent] 37.1 [FiberContent] 3.3 [SugarContent] 4.2 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] ["Cook pasta according to package directions, omitting salt and fat; add peas for the last 6 minutes. Drain, and cool 10 minutes; place pasta and peas in a medium bowl.", "Using a vegetable peeler, shave zucchini into ribbons.", "Heat 1 1/2 teaspoons oil in a medium skillet over medium. Add garlic; cook, stirring constantly, 30 seconds. Remove from heat. Add zucchini; stir constantly until zucchini is slightly softened, about 1 minute. Add zucchini mixture to tortellini mixture in bowl.", "Combine rind, juice, salt, pepper, and remaining 1 1/2 tablespoons oil. Drizzle over tortellini mixture; toss gently to coat. Sprinkle with basil, if desired." ]
[Name] Zucchini Lasagna With Camembert [AuthorId] 2001679684 [AuthorName] Unchin N. [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-08-23T20:22:00Z [Description] From: http://iledefrancecheese.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=512&Itemid=56 [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["800", "2", "1", "200", "300", "4", NA] [RecipeIngredientParts] ["zucchini", "camembert cheese", "tomato sauce", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.8 [FatContent] 4.5 [SaturatedFatContent] 2.1 [CholesterolContent] 9.9 [SodiumContent] 430.1 [CarbohydrateContent] 56.9 [FiberContent] 7.3 [SugarContent] 15.3 [ProteinContent] 15.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 180 ° C (gas mark 6]. Place pre-cooked lasagna sheets in boiling water for 5 minutes. Meanwhile, cut the zucchini into thin discs. Peel the Camembert and cut it into broad strips. In a rectangular baking dish, pour 2 tablespoons of light cream and layer the first of the lasagne sheets. Add half of the spinach, 10 cl of tomato sauce and half of the zucchini. Pepper. Layer with another lasagne sheet. • Add the remaining spinach, three quarters of the camembert slices and the remaining zucchini. Cover with 10 cl of tomato sauce and layer with another lasagne sheet. Cover with the remaining tomato sauce and add the zucchinis. Top with the remaining 2 tablespoons of light cream. Then, add the rest of the camembert slices and bake for about 25 minutes. (Check for doneness with the tip of a knife.]. Additional Tips: For more tasty lasagna, use 1.3 kg of fresh spinach: blanch 4 minutes in boiling salted water. Drain and rinse under running water. Then, proceed the same way as with the thawed spinach. You can use: Frozen, sliced zucchin.
[Name] Classic Bacon Iceberg Wedge Salad [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-23T20:23:00Z [Description] Make and share this Classic Bacon Iceberg Wedge Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001683230/8rqd0oeISr2QXvJphtI9_IMG_8248.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/3", "1/3", "1/4", "2", "1", "1/4", "4", "4", "6", "1 1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "sour cream", "buttermilk", "white wine vinegar", "black pepper", "blue cheese", "eggs", "bacon", "iceberg lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.4 [FatContent] 16.6 [SaturatedFatContent] 7.7 [CholesterolContent] 151.2 [SodiumContent] 607.8 [CarbohydrateContent] 24.0 [FiberContent] 2.3 [SugarContent] 4.8 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together the mayo, sour cream, buttermilk, whole milk, white wine vinegar and black pepper until smooth and creamy. Fold in the blue cheese. Cover and refrigerate until you are ready to serve. Bring a large pot of water to a boil. Add the eggs and cook for 6-7 minutes for a soft-boiled egg. Remove from heat and transfer immediately to an ice bath. Once cool, peel and cut them in half. Set aside. Preheat your grill or grill pan over medium-high heat. If using a regular grill, place a large cast iron skillet directly on the flame to heat up. Once heated up, add the bacon slices and cook, turning occasionally until crisp. Remove from heat and chop. Assemble your iceberg wedge salads by layering crispy bacon, toasted bread crumbs, and eggs on top of the wedges. Drizzle with blue cheese dressing and sprinkle with black pepper. Serve immediately.
[Name] Middle Eastern Cumin Rice With Eggplant & Peppers [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-08-23T23:17:00Z [Description] I love rice casseroles but can't find many that employ brown rice (which we prefer both for taste and health reasons). This one is super healthy and tasty, and will make your kitchen smell wonderful for hours thereafter! From the International Vegetarian Union. [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Southwest Asia (middle East]", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "12", "1", NA, "1", "1", "1", "4", "1/2", "1/4", "1/4", "1/2", "1/4", "3"] [RecipeIngredientParts] ["brown rice", "butter", "eggplants", "onion", "salt", "green bell pepper", "red bell pepper", "tomatoes", "tomatoes", "ground cumin", "turmeric", "ground ginger", "ground cinnamon", "fresh ground pepper", "cilantro", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.1 [FatContent] 12.6 [SaturatedFatContent] 3.3 [CholesterolContent] 7.6 [SodiumContent] 47.8 [CarbohydrateContent] 68.1 [FiberContent] 8.1 [SugarContent] 7.4 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the rice, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375°F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly sauté them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper], parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes.
[Name] Caesar Salad Wraps [AuthorId] 674022 [AuthorName] ChefDLH [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-08-24T00:04:00Z [Description] This recipe for Caesar Salad Wraps is one that you can easily suit to your tastes with different add ons and dressing preferences. Enjoy! ChefDLH [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/674022/0k1ZL7koRTq7dhyMkLuA_Caesar%20Salad%20Wrap.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "4", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["romaine lettuce", "flour tortillas", "crouton", "parmesan cheese", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.9 [FatContent] 21.4 [SaturatedFatContent] 4.1 [CholesterolContent] 15.9 [SodiumContent] 678.5 [CarbohydrateContent] 23.6 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] 4 wraps [RecipeInstructions] Wash, dry and tear up Romaine lettuce in a large bowl. Add in tomatoes (if using] , Parmesan cheese, croutons and salad dressing and toss to coat. add in salt and pepper to taste and toss again. Heat up flour tortillas for 30 -45 secs to soften and warm. Lay each tortillas out on a plate. Divide lettuce mixture among the four tortillas, putting lettuce mixture in the middle. Roll tortillas and then pinch bottoms up or fold in sides and fold bottom up and crease to make it stay. Eat and Enjoy (other add ins can be diced onions, diced chicken breast, diced hard boiled eggs, diced cooked bacon, ETC. ].
[Name] Summer Fruit and Almond Spelt Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2017-08-24T11:20:00Z [Description] Make and share this Summer Fruit and Almond Spelt 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/1802649943/SBg0Pr7ReG7gAuaAz4ap_EC_Summer%20fruit%20and%20almond%20spelt%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["180", "120", "2", "1/4", "120", "180", "2", "1/4", "100", "200", "1", NA, "100", "1"] [RecipeIngredientParts] ["butter", "demerara sugar", "eggs", "vanilla extract", "baking powder", "sea salt", "fresh figs", "nectarines", "demerara sugar", "icing sugar", "rose water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.8 [FatContent] 17.9 [SaturatedFatContent] 8.3 [CholesterolContent] 63.1 [SodiumContent] 227.7 [CarbohydrateContent] 25.0 [FiberContent] 1.7 [SugarContent] 22.4 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["With a hand-held mixer, cream butter and sugar for 5 – 8 minutes until light and fluffy.", "Beat in the eggs one at a time, mixing well after each one.", "Add the almonds and vanilla extract, mix well to combine.", "In another bowl, whisk together flour, baking powder and salt, then gently beat these into the creamed butter mixture. The mixture will be rather stiff.", "Spread the batter evenly into the 23 cm cake tin lined with parchment paper. Smooth the top with a palette knife or silicone spatula.", "Scatter the figs and peaches or nectarines over the batter, press the slices lightly to get the fruit inside the cake batter a bit. Sprinkle with demerara sugar.", "Bake in the oven at 160°C for 60–70 minutes, until a skewer comes out clean and the top is springy. Let the cake cool for 15 mins before turning it out.", "Meanwhile, whisk the rose water into the icing sugar until smooth and runny. Drizzle over the cooled cake. Scatter with garden rose petals.", "This is best eaten on the same day you bake it." ]
[Name] Panzanella Salad [AuthorId] 340169 [AuthorName] vegan mom [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-08-24T16:36:00Z [Description] A combination of two recipes. http://www.midwestliving.com/recipe/panzanella-bread-salad-with-summer-vegetables/ and http://12tomatoes.com/vegetarian-recipe-panzanella-salad/ [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "4", "1", "4", "1", "1", "1/2", "1/4", "1/4", "1/4 - 1/2", "2", "1", "2", "1/2", "1/8", NA] [RecipeIngredientParts] ["fresh green beans", "olive oil", "tomatoes", "cucumber", "red onion", "kalamata olive", "fresh basil leaf", "olive oil", "red wine vinegar", "dijon-style mustard", "garlic cloves", "sea salt", "cracked black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 153.7 [FatContent] 12.3 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 245.1 [CarbohydrateContent] 10.6 [FiberContent] 3.0 [SugarContent] 5.8 [ProteinContent] 2.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 400 degrees F.", "Put the bread cubes in a large bowl and drizzle them with about 2 tablespoons of olive oil. Season with salt and pepper to taste, then toss everything together until the bread is evenly coated.", "Lightly grease a baking sheet and put the cubes onto the sheet. Bake them for about 15 minutes, tossing halfway through, until they are golden brown. Then, set them aside to cool.", "Trim stem end of beans and cut into 2-inch pieces. In a large saucepan cook beans in lightly salted boiling water for 2 minutes. Use a slotted spoon to transfer to a bowl of ice water. When chilled, drain and set aside.", "In a large serving bowl combine beans, bread, tomatoes, cucumber, sweet peppers, red onion, olives and basil.", "For dressing: In a small bowl combine the olive oil (I use 1/2 cup, but it you want less, use less], the vinegar, mustard, garlic, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and shake well to combine. Pour half of the dressing over tomato mixture; toss gently. Pour remaining dressing over tomato mixture. Cover and let stand for 30 minutes.", "When ready to serve, toss again. Sprinkle with additional salt and pepper, if you like." ]
[Name] Vegetarian Bean Chili [AuthorId] 601015 [AuthorName] Blue Plate Special [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-08-24T18:45:00Z [Description] Make and share this Vegetarian Bean Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1/4", "2", "2", "2", "1", "3", "2", "2", "1", "1", "2", "3", "3"] [RecipeIngredientParts] ["chickpeas", "tomatoes", "chili powder", "chipotle chiles", "chipotle chiles", "onion", "garlic cloves", "cumin", "oregano", "soy sauce", "cocoa powder", "kidney beans", "vodka", "cognac", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.2 [FatContent] 8.7 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 1057.8 [CarbohydrateContent] 65.8 [FiberContent] 17.9 [SugarContent] 8.4 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Drain the chickpeas,reserving the liquid in a medium bowl. Transfer the chickpeas to a food processor and pulse until just roughly chopped, about three 1-second pulses. Set aside. Add the tomatoes, with their juice, to the chickpea liquid and use your hands to break the tomatoes up into rough chunks, about 1/ inch each. Heat the oil in a dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until softened but not browned, about 4 minutes. Add the garlic, cumin, and oregano, stir, and cook until fragrant, about 30 seconds. Add the soy sauce and cocoa powder, stir, and cook another 30 seconds. Add the tomato mixture and stir to combine. Stir in the chickpeas and kidney beans. Add reserved bean liquid until the beans are just barely submerged. Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until thick and rich, about 1 1/2 hours; add more bean liquid as necessary if the chili becomes too thick or sticks to the bottom of the pot. Add the vodka and stir to combine. Season to taste with salt and whisk in the cornmeal in a slow, steady stream until the desire thickness is reached.
[Name] Instant Pot Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-25T04:52:00Z [Description] Adapted from the cookbook that comes with the Instant Pot, but could be used with any pressure cooker. This is a base recipe that can be adapted by adding whatever flavors you want. Note that prep time does not include cooling. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "2 1/2", "1/2", "2"] [RecipeIngredientParts] ["heavy cream", "sugar", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 402.4 [FatContent] 33.4 [SaturatedFatContent] 19.7 [CholesterolContent] 274.7 [SodiumContent] 37.9 [CarbohydrateContent] 21.9 [FiberContent] 0.0 [SugarContent] 19.3 [ProteinContent] 4.0 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] ["In a saucepan heat cream until just below boiling.", "Meanwhile, use a fork to cream the yolks and sugar in a mixing bowl.", "SLOWLY pour the cream into the egg mixture, using your fork to mix. Try not to whip any air into the custard. Also add the vanilla at this point.", "Pour into 3 ramekins and cover each with aluminum foil.", "Place a trivet in your pressure cooker and fill with water to just under the top of the trivet. Place the ramekins on this. If your are doubling this recipe you can stack the ramekins on top of each other.", "Seal the pressure cooker, bring to pressure, and cook about 9 minutes.", "Follow your pressure cooker's instructions for a quick release, then remove the ramekins and take off the foil. If any water puddled on the foil make sure you don't dump it into the ramekins.", "Let custards cool an hour uncovered, then cover with plastic wrap and chill in the fridge at least 4 hours (or up to a few days].", "Remove plastic wrap, top with a thin layer of sugar, and caramelize with a torch or under the broiler. Don't burn the sugar!" ]
[Name] Cumin Roasted Eggplant With Sweet Pepper and Chickpeas [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-25T14:07:00Z [Description] Make and share this Cumin Roasted Eggplant With Sweet Pepper and Chickpeas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwest Asia (middle East]", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "3", "3/4", "3/4", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["eggplants", "red onion", "yellow bell pepper", "chickpeas", "garlic-infused olive oil", "ground cumin", "ground coriander", "cayenne pepper", "plum tomatoes", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.2 [FatContent] 11.9 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 325.8 [CarbohydrateContent] 36.3 [FiberContent] 9.3 [SugarContent] 3.9 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make Roasted Eggplant: Preheat oven to 450°F. Place eggplant, onion, and bell pepper in large bowl. Add chickpeas, oil, cumin, coriander and cayenne. Toss to coat, and season with salt and pepper, if desired. Scatter vegetable mixture on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven heat to 500°F. Roast vegetables 10 minutes more, or until tender.", "To make Yogurt Sauce: Combine yogurt, tomatoes, and mint in small bowl. Stir to mix, and serve with vegetables." ]
[Name] Farro and Sausage Parmigiano  [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-08-25T14:54:00Z [Description] Make and share this Farro and Sausage Parmigiano  recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", NA, NA, "1", "3", "1", "1", "1/2", "1", "1 1/2", "1", "2", "1 1/2", "1/2", "1", "2", "3/4", "6"] [RecipeIngredientParts] ["olive oil", "yellow onion", "kosher salt", "black pepper", "Italian sausage", "garlic cloves", "dried oregano", "crushed red pepper flakes", "fennel seed", "white wine vinegar", "fire-roasted tomatoes", "scallions", "panko breadcrumbs", "fresh parsley", "lemon zest", "fresh oregano", "parmigiano-reggiano cheese", "asiago cheese", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 886.9 [FatContent] 57.3 [SaturatedFatContent] 21.1 [CholesterolContent] 109.2 [SodiumContent] 2479.4 [CarbohydrateContent] 48.6 [FiberContent] 5.4 [SugarContent] 10.3 [ProteinContent] 44.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet, heat 1 tablespoon of the olive oil. Add <U+2028>the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about <U+2028>7 minutes. Add two-thirds <U+2028>of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, <U+2028>1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 hours. Stir in the scallions. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh <U+2028>oregano and the remaining garlic. Cook, stirring, until the <U+2028>garlic is tender, 1 minute. Season with salt. Transfer to a plate. Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve. To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.
[Name] No Egg Hollandaise [AuthorId] 2001620307 [AuthorName] ladysandbach [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2017-08-25T16:15:00Z [Description] Make and share this No Egg Hollandaise 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/2001620307/7ofcowBxQei98LZgUThT_15035753934581950717225.jpg" [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "1/4", "1/8", "1/8", "1/8", "1", "1"] [RecipeIngredientParts] ["light sour cream", "ReaLemon juice", "turmeric", "paprika", "cayenne pepper", "Worcestershire sauce", "yellow mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 30.9 [FatContent] 2.3 [SaturatedFatContent] 1.4 [CholesterolContent] 7.5 [SodiumContent] 16.9 [CarbohydrateContent] 1.8 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 8.0 [RecipeYield] 2 Tbsps [RecipeInstructions] Whisk in all ingredients together in bowl. Best served warm (I used microwave].
[Name] Mushroom Puffs [AuthorId] 5299310 [AuthorName] rcwalter_5299310 [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2017-08-25T16:16:00Z [Description] An intensely flavored mushroom-wine filling, a simple custard, and voilà--miniature, quichelike puffs. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1", "1/3", "2", "1", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["butter", "olive oil", "shallot", "garlic", "button mushroom", "fresh thyme", "dried thyme", "madeira wine", "soy sauce", "puff pastry", "egg", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.9 [FatContent] 10.5 [SaturatedFatContent] 3.5 [CholesterolContent] 23.6 [SodiumContent] 101.9 [CarbohydrateContent] 9.4 [FiberContent] 0.4 [SugarContent] 0.4 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 24 puffs [RecipeInstructions] Step 1. Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature. Step 2. Preheat oven to 400°. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 inches Cut pastry into rounds with a buttered and floured 2-in. biscuit or cookie cutter with fluted edges and arrange rounds 1/2 inches apart on 2 baking sheets. Step 3. Press the middle of each round with your finger to make a depression, leaving a 1/4-in.-wide rim. Poke each center once with a fork and top with a scant teaspoons of mushroom filling. Whisk egg and cream together and set aside. Step 4. Bake pastries until golden brown and beginning to puff, 8 to 12 minutes. Remove from oven and lower heat to 350°. Step 5. With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 teaspoons egg-cream mixture through funnel (to help guide the liquid] and into pastry (spoon in more if the pastry will accept it without overflowing]. Bake pastries another 10 to 15 minutes, or until deep golden brown. Step 6. Note: Nutritional analysis is per puff. Chef's Notes. The filling may be made a day ahead and kept in the fridge. Pastry rounds may be made through step 2 and frozen on plastic-wrapped baking sheets for up to 1 week (thaw in the refrigerator before filling and baking] or refrigerated up to 1 day.
[Name] Southwest Chicken Packets [AuthorId] 2001211497 [AuthorName] Lauren S. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-08-25T16:16:00Z [Description] Make and share this Southwest Chicken Packets recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "1/2", "1", NA, NA, "1"] [RecipeIngredientParts] ["black beans", "chicken breasts", "salsa", "pico de gallo", "monterey jack pepper cheese", "cilantro", "sour cream", "frozen corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.8 [FatContent] 32.1 [SaturatedFatContent] 15.0 [CholesterolContent] 143.1 [SodiumContent] 822.3 [CarbohydrateContent] 58.3 [FiberContent] 16.5 [SugarContent] 2.4 [ProteinContent] 61.2 [RecipeServings] 2.0 [RecipeYield] 2 Servingss [RecipeInstructions] Pull off 4 sheets of heavy-duty tin foil (8-10 inches] and layer to create 2 packets. Lightly mist with cooking spray. Stir together the corn, black beans, and taco seasoning. Divide between the 2 foil packets. Season the chicken with salt and pepper. Place 1 chicken breast or 2 chicken tenders in each packet. Top the chicken with salsa and shredded cheese. Bring the two longer edges of the foil together above the food. Fold the edges down twice, creating the top seal. Press the side edges together and fold, creating a secure packet. Cook on hot coals, a gas grill, or in a 375 degree oven for 30 to 45 minutes until chicken is cooked through. (*See notes for cooking with coals or a grill.]. Top with fresh cilantro, sour cream, and avocado before serving.
[Name] Green Bean Casserole [AuthorId] 28815 [AuthorName] CatRep2 [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-08-25T16:17:00Z [Description] Make and share this Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1/8", "2", "1 1/3"] [RecipeIngredientParts] ["milk", "black pepper", "green beans", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.3 [FatContent] 4.5 [SaturatedFatContent] 1.5 [CholesterolContent] 4.3 [SodiumContent] 401.9 [CarbohydrateContent] 14.3 [FiberContent] 2.9 [SugarContent] 5.1 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] 1 Casserole [RecipeInstructions] MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions. BAKE at 350°F for 30 minute or until hot. STIR. Top with remaining 2/3 cup onions. Bake 5 minute until onions are golden.
[Name] Red Rice W Asparagus and Goat Cheese [AuthorId] 822192 [AuthorName] Wendy Melly [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-08-25T16:17:00Z [Description] Make and share this Red Rice W Asparagus and Goat Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "4", "1/4", "2", "2", "1/2"] [RecipeIngredientParts] ["asparagus spears", "yellow onion", "olive oil", "water", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.7 [FatContent] 6.8 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 296.8 [CarbohydrateContent] 1.3 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 0.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepot, sauté the onions in the olive oil until aromatic and glossy. Add the rice and toast for 2 minutes on medium heat. Add salt and water. Bring the rice and water up to a boil. Reduce to a simmer. Cover and cook 15-20 minutes or until the rice is tender and the water has been absorbed. Fluff with a fork, add goat cheese and blanched asparagus and gently stir inches Allow the goat cheese to stay in clumps.
[Name] Grilled Beef Frank & Tater Tot Skewers [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-08-25T16:18:00Z [Description] Make and share this Grilled Beef Frank & Tater Tot Skewers 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/2001683230/RJImKawKTISMHvOs8rWT_IMG_8559.png" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "16", "5", "1", "1"] [RecipeIngredientParts] ["ketchup", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.2 [FatContent] 29.0 [SaturatedFatContent] 9.5 [CholesterolContent] 23.9 [SodiumContent] 2057.2 [CarbohydrateContent] 43.9 [FiberContent] 5.9 [SugarContent] 12.9 [ProteinContent] 10.6 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Cook tater tots and beef franks as directed on packaging. Slice hotdogs and skewer them with the tots alternating. Serve and enjoy!
[Name] Caramelized Onion & Classic Bacon Dip [AuthorId] 2001683230 [AuthorName] FARMER JOHN LA [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-08-25T16:21:00Z [Description] Make and share this Caramelized Onion & Classic Bacon Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001683230/mHmEDABoRtKNoq8cqtv8_IMG_8214.png" [RecipeCategory] Pork [Keywords] ["Onions", "Vegetable", "Meat", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "6", "1", "16", "2", "1/2", "12"] [RecipeIngredientParts] ["olive oil", "bacon", "onion", "sour cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 682.0 [FatContent] 54.6 [SaturatedFatContent] 18.0 [CholesterolContent] 68.2 [SodiumContent] 588.0 [CarbohydrateContent] 40.7 [FiberContent] 3.6 [SugarContent] 5.0 [ProteinContent] 10.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Heat a medium skillet over medium high heat. Add the oil and chopped bacon into the skillet and cook until crispy, about 6-8 minutes. Use a slotted spoon to remove bacon from the skillet and place on a paper towel to drain. Add the chopped onion into the skillet with the bacon grease and caramelize for about 10 minutes, or until fully browned and translucent. Remove onion from the skillet and allow to drain/cool. In a medium bowl, stir together the sour cream, bacon, onion, chives, shredded cheese, and salt and pepper. Allow to sit in the fridge in an airtight container for at least an hour to fully chill and for flavors to all blend together. Serve with chips or chopped veggies.
[Name] Tracy's Brown Bread [AuthorId] 74987 [AuthorName] Saudie [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-08-25T16:21:00Z [Description] This is a great recipe for the beginners. Very light loaves. Received this from a neighbor and it has become one of my favorites, been making it for years. I hope you enjoy it as much as we have. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/05/cOd5ZJmQgiTiCI341jEl_bread.jpg" [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "2", "2", "1", "2", "3", "8"] [RecipeIngredientParts] ["warm water", "honey", "eggs", "honey", "salt", "warm water", "whole wheat flour", "all-purpose flour", "bread flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.0 [FatContent] 11.6 [SaturatedFatContent] 1.7 [CholesterolContent] 31.0 [SodiumContent] 599.1 [CarbohydrateContent] 90.4 [FiberContent] 6.0 [SugarContent] 4.7 [ProteinContent] 14.4 [RecipeServings] 12.0 [RecipeYield] 4-5 loaves [RecipeInstructions] In a medium bowl place warm water, stir in honey until dissolved. Sprinkle yeast over top and let stand for 10 minutes.Stir well. In a 2 cup measuring cup, put oil, eggs, honey and salt. Whisk until blended, then add warm water to fill cup, place in mixing bowl or bowl of a stand mixer. Add the two cups warm water and whole wheat flour, mix with dough hooks then add stirred yeast mixture. Mix well to make a paste. Add remaining flour a cup at a time to form a soft, smooth dough(but not sticky]. Knead 5-7 minutes until smooth, then roll into a ball. Place dough in greased bowl,turn over once to coat the top and cover with plastic wrap and T- towel and let rise in warm place for 45 minutes. Punch down, let rise for 15 minutes. Make into loaves and place in well greased loaf pans. Cover and let rise for 45 minutes. Bake at 350 for 25-30 minutes.
[Name] BBQ Sauce [AuthorId] 74987 [AuthorName] Saudie [CookTime] PT4H30M [PrepTime] PT30M [TotalTime] PT5H [DatePublished] 2017-08-25T16:22:00Z [Description] I use on baby back ribs but it would also be great on chicken.You can make sauce ahead of time, refrigerate. It will keep up to a week in refrigerator. Makes enough sauce for four racks. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/06/FrHpIfONSJyao18Q8Ipo_ribs.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1/2", "1/2", "1/2", "1/3", "1/4", "1/4", "1", "1", "1/2", "1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["ketchup", "honey", "brown sugar", "water", "vinegar", "cider vinegar", "chili sauce", "paprika", "chili powder", "garlic powder", "onion powder", "barbecue sauce", "Worcestershire sauce", "prepared mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.5 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 757.2 [CarbohydrateContent] 42.7 [FiberContent] 1.4 [SugarContent] 37.4 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] 2-4 ribs [RecipeInstructions] ["Preheat oven 200°. Place the above ingredients except ribs in a medium saucepan. Cook until heated threw and sugar is dissolved, thickens slightly, set aside. Cut ribs into serving size pieces or leave as whole racks, add 1 teaspoon Kocher salt and 1/2 teaspoon pepper. Place in covered roaster add just enough water to cover bottom of roaster. Cook on 200° for 4 hours.", "Remove ribs from roaster, discard liquid and place ribs back in roaster. Increase oven to 350°,cover with prepared barbecued sauce. Cook for 30 minutes longer uncovered." ]
[Name] Sausage Jambalaya [AuthorId] 2001686336 [AuthorName] Rob W. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-08-25T16:22:00Z [Description] This great warming dish is perfect for a cold afternoon. It tastes great and will fill your house with great aromas. You can vary how spicy you want it by adding some fresh chillis! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001686336/07H3PbYETwuhtxBBbBB8_IMG_0515.JPG" [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "3", "200", "4", "1", "200", "2", "400", "100", "1"] [RecipeIngredientParts] ["sausages", "onion", "garlic cloves", "brown rice", "spring onions", "chopped tomatoes", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 949.6 [FatContent] 56.4 [SaturatedFatContent] 18.2 [CholesterolContent] 145.0 [SodiumContent] 1342.6 [CarbohydrateContent] 69.5 [FiberContent] 7.4 [SugarContent] 9.9 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Finely dice the onion and garlic and add to a large saucepan, cook on a low heat to soften. add the smoked paprika and cook for a further 2 min. Pour the rice into the pan and stir into the onions until well combined then add the chicken stock and tomatoes. Leave to simmer for about 20mins. In a separate sauce pan add sausages to a medium heat and cook until skin is browned. add the rest of the vegetables and continue to cook for a further 10 mins. once the rice is cooked and all the liquid has been absorbed, add to the vegetables and combine. season with salt and pepper to taste.
[Name] My Favorite Tuna Noodle Casserole [AuthorId] 672534 [AuthorName] Cook In Southwest [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-08-26T02:02:00Z [Description] I've been making tuna noodle casserole for decades. I usually modify it a bit depending on what I have on hand. Tonight I was very happy with the result and am posting it for future reference. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "2", "10 1/2", "1/2", "2", "1", "2", "2", "2", "1", "3", "1", "1/2"] [RecipeIngredientParts] ["tuna", "milk", "green chili peppers", "shallot", "red bell peppers", "celery", "monterey jack cheese", "butter", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 815.4 [FatContent] 38.1 [SaturatedFatContent] 15.9 [CholesterolContent] 95.6 [SodiumContent] 2768.4 [CarbohydrateContent] 71.7 [FiberContent] 1.5 [SugarContent] 2.2 [ProteinContent] 50.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F Butter a casserole dish (I used a large enameled dutch oven.] Bring 6 quarts of water and the salt to a boil. Add noodles. Mix all remaining ingredients except noodles and reserved cheese together. When noodles are about 1 minute away from done. Drain them and add to the mixed ingredients.", "Put in the casserole dish and top with reserved cheese. Top all with crushed potato chips. Bake about 30 minutes or until the chips are starting to brown slightly around the edges." ]
[Name] Instant Pot Bibimbap [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-26T04:09:00Z [Description] Make and share this Instant Pot Bibimbap recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "2", "4", "2", "2", "4", NA, "1 -3", "1", "1", "3", "3", "4", "4", "4", "3", "1", "1"] [RecipeIngredientParts] ["cooked rice", "beef", "bean sprouts", "spinach", "zucchini", "carrots", "eggs", "sugar", "water", "soy sauce", "sugar", "mirin", "green onions", "garlic", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1249.6 [FatContent] 95.1 [SaturatedFatContent] 36.5 [CholesterolContent] 298.4 [SodiumContent] 939.6 [CarbohydrateContent] 72.4 [FiberContent] 4.1 [SugarContent] 13.2 [ProteinContent] 25.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place beef, soy sauce, sugar, sesame oil, mirin, green onion, minced garlic and sesame seeds into the Instant Pot. Cover lid and cook on manual for 10 minutes. Let the pressure release naturally.", "Meanwhile, saute carrots and zucchini in oil for 3 minutes.", "To assemble, place a serving of rice in a big bowl. (If using a stone bowl, heat it over medium heat until very hot. Add 1 tablespoon of the sesame oil and rice and cook the rice for several minutes until the rice sizzles.] Nicely arrange a small amount of each prepared vegetable and beef over the rice. Drizzle a little sesame oil over. Top with an egg fried sunny-side up and serve with the red pepper paste sauce." ]
[Name] Franco's Cucuzza Antepasto [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2017-08-26T14:36:00Z [Description] This recipe was developed as a result of my abundant supply of cucuzza this summer.Try it with zucchini or eggplant if cucuzza are not available. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/10/kn0LtzNIRkWG8nFQO9Mq_IMG_0105.JPG" [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1", "2", "2", "1/2", "1/4", NA] [RecipeIngredientParts] ["cucuzza", "onion", "kalamata olive", "raisins", "mushroom", "celery", "garlic cloves", "olive oil", "white wine vinegar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.4 [FatContent] 14.5 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 74.4 [CarbohydrateContent] 14.2 [FiberContent] 1.4 [SugarContent] 7.0 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Preheat oven to 350°F. Peel cucuzza. Dice cucuzza, onion, red pepper and celery. Quarter mushrooms. In a 9x13 inch glass baking pan mix all ingredients. Bake for 65 minutes. Let cool. Transfer to glass containers and refrigerate. Serve cold or at room temperature. Optional: serve with grilled shrimp or chicken.
[Name] Instant Pot Bibimbap [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-26T20:45:00Z [Description] Make and share this Instant Pot Bibimbap recipe from Food.com. [Images] character(0) [RecipeCategory] Rice [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "4", "4", "2", "4", "2", "1/2", "2", "4", NA, "4", "1 -3", "1", "1", "3"] [RecipeIngredientParts] ["soy sauce", "sugar", "scallions", "mirin", "garlic", "sesame seeds", "bean sprouts", "spinach", "eggs", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.5 [FatContent] 20.1 [SaturatedFatContent] 5.3 [CholesterolContent] 275.6 [SodiumContent] 701.6 [CarbohydrateContent] 13.6 [FiberContent] 1.9 [SugarContent] 10.1 [ProteinContent] 43.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place meat ingredients in an Instant Pot. Close lid and cook on Manual for 10 minutes. Allow to release pressure naturally. Serve on top of rice with other toppings that have been seasoned with salt and pepper. Prepare sauce by mixing all sauce ingredients together. Serve with rice bowl.
[Name] Halloumi With Sweet Chili Sauce [AuthorId] 2001624045 [AuthorName] Nigella Lawson [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-28T17:12:00Z [Description] The idea for this recipe came to me one evening when I felt the need to counter the siren call of the halloumi’s saltiness with some sweet-and-heat. I use a copper pixie-pan for the quick sauce – which takes all of 4 minutes – but if you don’t have one, just make more and keep it afterwards in a sealed jar, heating up what you need on further occasions. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001624045/usXLxkzPQFImJnMvGOnX_FME_0783834_X_01_XX%20(1).jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1", "1"] [RecipeIngredientParts] ["red chilies", "honey", "lime", "halloumi cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.7 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.3 [CarbohydrateContent] 21.6 [FiberContent] 2.0 [SugarContent] 16.2 [ProteinContent] 1.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Slice 2 of the chillies, leaving the seeds in, then de-seed the third and chop it into fine dice (this is for full-on fieriness; you may de-seed more cautiously if you wish] and add to a small pan – ideally, the sort sold as a butter-melting pan – along with the honey, and squeeze in 1 teaspoon of lime juice from one half of the lime. Put the pan on the smallest ring on the hob and bring to a bubble, then turn the heat down low, and let it foam away for 4 minutes. Stir frequently and do not leave the pan unattended, otherwise it will foam over the hob. Remove from the heat. Before you turn to the halloumi, arrange a few salad leaves on 2 plates, and pour as much or as little oil over them as you want. Cut the un-juiced half of the lime into wedges, and pop one on each plate if so wished. Slice the halloumi block into 8 pieces, and heat a cast-iron or heavy-based frying pan. When it’s hot, add the slices and cook them – without any oil in the pan – for 30–60 seconds until they are tiger-striped underneath, then turn the slices over and cook until the underside is patchily bronzed, too. Remove the halloumi to the salad-lined plates and spoon the lipstick-red pieces of chili in their honeyed glaze over the cheese. Eat immediately. Not hard to do.
[Name] Beef Stew Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-08-28T20:05:00Z [Description] Make and share this Beef Stew Recipe 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/53/33/13/1MkRKtReWbpbMEHeLAwu_beef%20stew.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "8", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "beef stew meat", "all-purpose flour", "garlic cloves", "bay leaves", "ground black pepper", "salt", "onion", "green bell pepper", "carrot", "paprika", "fresh tomato", "white wine", "water", "fresh parsley", "sweet potato", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.1 [FatContent] 8.4 [SaturatedFatContent] 2.2 [CholesterolContent] 48.4 [SodiumContent] 135.0 [CarbohydrateContent] 34.0 [FiberContent] 5.6 [SugarContent] 7.2 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put the oil over medium heat. Cover the beef with the flour. Put the garlic, bay leaves in the pot, also add pepper. Continue cooking till the beef becomes brown. Add salt and cook for ten minutes till beef becomes soft. Cook another five minutes with onion, carrot, pepper (green]. Wait till the onions become tender. Take the tomato then add red wine, parsley, and a little water. Cover the pan and transfer on the medium-low heat and cook for half an hour. Mix sweet potatoes and green beans with red potatoes. Continue cooking for one hour. Enjoy your meal!
[Name] Sausage Curry [AuthorId] 2001686336 [AuthorName] Rob W. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-28T20:05:00Z [Description] Make and share this Sausage Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Asian", "Australian", "Free Of...", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2", "2", "1", "1", "1", "1", "300", "300", "1", "200"] [RecipeIngredientParts] ["sausages", "onion", "garlic cloves", "fresh chili peppers", "cumin", "paprika", "turmeric", "curry powder", "chopped tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 674.6 [FatContent] 54.2 [SaturatedFatContent] 17.8 [CholesterolContent] 144.0 [SodiumContent] 1536.2 [CarbohydrateContent] 13.1 [FiberContent] 3.5 [SugarContent] 6.0 [ProteinContent] 33.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] in a large pan fry off the chilli sausages until golden brown and then remove, slice in half when cooled. in the same pan lightly cook off the onions, garlic and chilli until softened. add all of the spices to the pan and cook off until they start to get fragrant. pour in the chopped tomatoes and mixed beans and season with salt and pepper. add the sausages to the pan along with the beef stock and cook for 15 mins until sauce is nice and thick. serve with Basmati rice or brea.
[Name] Grilled Fish Tacos Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-08-28T20:06:00Z [Description] Make and share this Grilled Fish Tacos Recipe 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/53/33/15/ud7Pk4UcRcuKQhgWJWNV_fish%20tacos.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "2", "1 1/2", "2", "1/2", "1/2", "1", "1/2", "1", "1", "1", "1/2", "2", "2", "1/4", "1/4", "1/2", "1", "1", "1", "3", "1", "1", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "distilled white vinegar", "fresh lime juice", "lime zest", "honey", "garlic cloves", "cumin", "chili powder", "ground black pepper", "light sour cream", "chipotle pepper", "fresh lime juice", "lime zest", "cumin", "chili powder", "salt", "pepper", "tortillas", "tomatoes", "cilantro", "cabbage", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.4 [FatContent] 9.6 [SaturatedFatContent] 4.0 [CholesterolContent] 51.1 [SodiumContent] 1587.0 [CarbohydrateContent] 44.7 [FiberContent] 7.4 [SugarContent] 9.8 [ProteinContent] 23.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For making the marinade, take a large bowl and mix, vinegar, olive oil lemon juice, lime spice. Slowly add honey. Add garlic, chili powder, cumin finish mixture with seafood. Season with black pepper or chili sauce. Put the tilapia into a dish, and fill the marinade on the fish. Transfer into the refrigerator for seven hours. For the dressing, whisk all sour cream with adobo sauce. Fill in the lemon juice, lemon zest, chili powder as well as seafood. Season with salt or a little pepper as desired. Cover and move to the refrigerator for several hours. Make the grill hot for medium heat and grease lightly. Set over the heat. Separate fish from the liquid. Drain the fish and remove the marinade. Grill each side of fish pieces for ten minutes. Gather tacos. Placing the pieces over tortillas and season with tomatoes and cabbage as desired. Pour the dressing. Before serving design with lemon wedges.
[Name] S’Mores Dip [AuthorId] 2001602454 [AuthorName] merrrd [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-08-28T20:06:00Z [Description] Make and share this S’Mores Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "butter", "brown sugar", "cream cheese", "powdered sugar", "vanilla", "salt", "mini marshmallows", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.3 [FatContent] 26.0 [SaturatedFatContent] 16.0 [CholesterolContent] 64.7 [SodiumContent] 159.5 [CarbohydrateContent] 31.5 [FiberContent] 0.5 [SugarContent] 28.9 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In the bowl of a stand mixer or large bowl with hand mixer, beat butter, SunButter, and brown sugar until light and fluffy. Add cream cheese and beat until mixture is smooth, scraping down sides of bowl as necessary. Slowly beat in powdered sugar, vanilla, and salt. Use a rubber spatula to fold in about 3/4 cup of chopped chocolate and 3/4 cup of mini marshmallows. Place in serving bowl. Sprinkle top with remaining 1/4 cup of chocolate and 1/4 cup marshmallows. Chill until ready to serve. Use graham crackers as dippers.
[Name] Cilantro Lime Roasted Chicken [AuthorId] 2001686903 [AuthorName] flamingofeet [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-08-28T20:06:00Z [Description] Make and share this Cilantro Lime Roasted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "2 1/2", "2", "1", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["whole chickens", "cilantro", "lime", "honey", "garlic cloves", "ground black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.7 [FatContent] 19.4 [SaturatedFatContent] 5.5 [CholesterolContent] 89.1 [SodiumContent] 83.7 [CarbohydrateContent] 4.5 [FiberContent] 0.4 [SugarContent] 3.1 [ProteinContent] 21.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F. Coat a baking dish with cooking spray.", "Remove the skin from the chicken and arrange in a single layer in the baking pan.", "In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt (optional]. Pour the.", "mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165 degrees.", "Side Suggestion: Frozen tri-color pepper mixture, steamed." ]
[Name] Greek Mac N Cheese [AuthorId] 2001140819 [AuthorName] joyce_ringer [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-08-28T20:07:00Z [Description] Greek Mac & Cheese Casserole \| Recipe by MYFITNESSPAL'S RECIPES AUGUST 10, 2017 SHARE IT: 905138 Greek Mac & Cheese Casserole \| Recipe Feta cheese, along with tons of spinach and scads of herbs, means this green-packed version of mac and cheese has plenty of flavor without a heavy cream sauce. You can prep it to the point of baking up to 2 days ahead; keep it covered and chilled and pop it in the oven just before you’re ready to eat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001140819/icUNxoxtSOC4nKAnnYDa_Greek-Mac-n-Cheese-752x472.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1", "1/2", "6", "1/4", "8", "6", "1/2", "1/8", "4", "4"] [RecipeIngredientParts] ["elbow macaroni", "pasta", "spinach", "olive oil", "onion", "scallions", "salt", "parsley", "dill", "black pepper", "nutmeg", "provolone cheese", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.9 [FatContent] 18.8 [SaturatedFatContent] 10.1 [CholesterolContent] 46.4 [SodiumContent] 829.0 [CarbohydrateContent] 54.4 [FiberContent] 5.4 [SugarContent] 4.6 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside. Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place in a large bowl and set aside. Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine. Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine. Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.
[Name] Cheese Buns [AuthorId] 74987 [AuthorName] Saudie [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-28T20:07:00Z [Description] If you have trouble shaping buns you may wish to do it this way- to add the cheese roll dough out as you do for cinnamon rolls, sprinkle with cheese. Roll up, slice into 1 inch pieces, place on grease cookie sheet. Let rise for 1 hour. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/19/01505687805.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/74987/qhJPa4ZIQoHcHGzKICz4_buns3.jpg"] [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "1", "3 1/2", "1/2", "1/2", "1", "2", "8 -10", "1/2"] [RecipeIngredientParts] ["water", "sugar", "water", "sugar", "salt", "vinegar", "all-purpose flour", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.1 [FatContent] 3.8 [SaturatedFatContent] 1.4 [CholesterolContent] 3.2 [SodiumContent] 79.4 [CarbohydrateContent] 29.1 [FiberContent] 1.0 [SugarContent] 3.6 [ProteinContent] 3.6 [RecipeServings] 30.0 [RecipeYield] 30 buns [RecipeInstructions] Mix first amount of water and sugar together, sprinkle on yeast. Let stand 10 minutes, stir. In the bowl of your standing mixer, place water,sugar,lard, salt and vinegar. Mix until lard has melted. Add proofed yeast and continue mixing. Add the flour 1 cup at a time, to form a soft, smooth dough.Add the grated cheese, just to blend. The dough should stick just slightly to your fingers when touched, but not overly sticky. Knead for 5-7 minutes, roll in a ball, place in slightly oiled bowl turning dough to coat. Cover with a clean T- towel and let rise in a warm place for 2 hours. Knead down, let rise 1 hour. Shape into buns, dough will be sticky so grease your hands first. Places on greased cookie sheet.Let rise for 1 hour. Bake at 350 for 15 to 20 minutes, until golden brown.
[Name] Decadent Chocolate Brownies [AuthorId] 2001649031 [AuthorName] Amber M. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-08-28T20:07:00Z [Description] A brownie for chocolate lovers, this will really hit the spot when you're craving something "really chocolatey". This is a true brownie - not a cake brownie and not fudge. I do not recommend subbing out any of the dairy in this dessert, so keep that in mind. It will stay soft for days and has that perfect brownie texture. Side note: the batter will be thicker than you'd expect! That's OK! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649031/u9EURxAeQFaSUFoCpOlC_20170825_200526.jpg" [RecipeCategory] Dessert [Keywords] ["Grains", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1", "1/4", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "salted butter", "white sugar", "vanilla", "baking powder", "cocoa powder", "unbleached white flour", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.5 [FatContent] 13.2 [SaturatedFatContent] 7.9 [CholesterolContent] 77.8 [SodiumContent] 132.1 [CarbohydrateContent] 30.9 [FiberContent] 0.4 [SugarContent] 18.9 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 8 Slices [RecipeInstructions] Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.]. In a large mixing bowl, add egg and butter. Whisk until blended smoothly. Whisk in white sugar, then add vanilla and baking powder. Add cocoa powder, blend thoroughly. Mix in flour (SLOWLY] and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!]. Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand. Grease a 9\" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides. Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.
[Name] White Rice [AuthorId] 2001687507 [AuthorName] gbenga o. [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-08-28T20:07:00Z [Description] Make and share this White Rice recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001687507/TCnVnsqrQIGFrnYsE3Bu_bg2.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["salt", "rice", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 762.0 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 8.0 [CarbohydrateContent] 168.7 [FiberContent] 5.3 [SugarContent] 6.4 [ProteinContent] 14.5 [RecipeServings] 1.0 [RecipeYield] 10 calories [RecipeInstructions] Wash rice thoroughly. boil water for 15 min. Drain water when rice is soft. Serve rice into a dish. Allow rice to cool. Then invite friend over. Don't eat alone.
[Name] Spaghetti Squash Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-08-28T20:08:00Z [Description] Make and share this Spaghetti Squash Recipe 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/53/33/22/l5UvQHADRVywYNddQtQA_spaghetti%20squash.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "2", "1/2", "1/2"] [RecipeIngredientParts] ["spaghetti squash", "pine nuts", "cheese", "fresh sage", "butter", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.3 [FatContent] 10.0 [SaturatedFatContent] 2.9 [CholesterolContent] 9.6 [SodiumContent] 388.9 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 0.3 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] The oven must be at high degree before cooking. Put the squash, in a medium baking pan. Bake the squash in the hot oven for about one hour. Slush the flesh of the squash with a sharp fork and put in a bowl. Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired. Serve immediately. Bon Appetit!

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