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[Name] Ore-Ida's Cheesy Potato Casserole [AuthorId] 2640597 [AuthorName] bertaady [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-08-28T20:08:00Z [Description] This is Ore-Ida's amazing recipe found on their website. One of my best friend's mothers always brought this to tailgate parties. It was perfect for those cold football mornings! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Potato", "Cheese", "Vegetable", "Toddler Friendly", "Kid Friendly", "Winter", "Savory", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "2", "1/3", "1/4", "2", "1/4"] [RecipeIngredientParts] ["hash browns", "sour cream", "salt", "cheddar cheese", "green onion", "ground black pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.8 [FatContent] 30.0 [SaturatedFatContent] 17.1 [CholesterolContent] 77.8 [SodiumContent] 767.1 [CarbohydrateContent] 14.9 [FiberContent] 0.7 [SugarContent] 3.4 [ProteinContent] 10.0 [RecipeServings] 8.0 [RecipeYield] 1 Casserole [RecipeInstructions] Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture. Bake uncovered for about 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired. If desired, you may substitute the cream of chicken soup with cream of turkey soup.
[Name] Chunky Chicken Chili [AuthorId] 2640597 [AuthorName] bertaady [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-08-28T20:08:00Z [Description] Make and share this Chunky Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "2", "1", "1", "1", "3", "1/2", "1", "1"] [RecipeIngredientParts] ["ground chicken", "onion", "celery", "carrot", "minced garlic cloves", "salsa", "whole tomatoes", "tomato sauce", "chili powder", "cumin", "garbanzo beans", "green bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.3 [FatContent] 7.7 [SaturatedFatContent] 1.9 [CholesterolContent] 65.0 [SodiumContent] 761.4 [CarbohydrateContent] 32.1 [FiberContent] 7.8 [SugarContent] 9.1 [ProteinContent] 20.0 [RecipeServings] 6.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] in a large saucepan, spray non-stick cooking spray. Add chicken, onions, celery carrot & garlic. Cook and store until chicken is no longer pink. Stir in salse, tomatoes, tomato sauce, chili powder, and cumin. Bring to a boil. Reduce heat to low. Cover and simmer 30 minutes, stirring occasionally. Stir in garbanzo beans and bell pepper. Simmer until thoroughly heated.
[Name] Yummy Grits Casserole [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-08-28T20:08:00Z [Description] Make and share this Yummy Grits Casserole 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/53/33/25/z8tX360sQWGNEDph6S4j_8-22.png" [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "1", NA, "1/2", "2", "3", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["water", "milk", "grits", "butter", "cheese", "eggs", "cayenne pepper", "season salt", "parsley", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 314.6 [FatContent] 21.7 [SaturatedFatContent] 13.0 [CholesterolContent] 122.6 [SodiumContent] 419.0 [CarbohydrateContent] 19.5 [FiberContent] 1.0 [SugarContent] 0.2 [ProteinContent] 10.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring water and milk to a boil on high heat, season with salt. Add grits and reduce heat to medium low, grits will start to thicken. Keep at medium heat adding seasonings, except for paprika, until desired thickness. Add butter and cheese until melted and combined. Add eggs, stirring until well blended. Pour grits mixture into a greased casserole dish. Top with Paprika. Bake at 350 for 1 hour, or until the top is golden brown.
[Name] Chicken Casserole [AuthorId] 2001572660 [AuthorName] suewielechowski [CookTime] PT7H [PrepTime] PT10M [TotalTime] PT7H10M [DatePublished] 2017-08-28T20:09:00Z [Description] Make and share this Chicken Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["8", "30", "1", "2", "1/2"] [RecipeIngredientParts] ["boneless chicken breasts", "potatoes", "garlic", "fresh green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.8 [FatContent] 14.1 [SaturatedFatContent] 4.1 [CholesterolContent] 94.0 [SodiumContent] 751.6 [CarbohydrateContent] 25.9 [FiberContent] 3.5 [SugarContent] 6.9 [ProteinContent] 33.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place everything in Crock Pot. Cook 7 hours covered on low to medium.
[Name] Mini Breakfast Burritos [AuthorId] 2928057 [AuthorName] doahbob [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-08-28T20:09:00Z [Description] Make and share this Mini Breakfast Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["5", "1/4", "1", "1", "1/4", NA, "2", NA] [RecipeIngredientParts] ["eggs", "cheese", "red bell pepper", "green bell pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 66.5 [FatContent] 5.1 [SaturatedFatContent] 2.6 [CholesterolContent] 89.8 [SodiumContent] 79.5 [CarbohydrateContent] 1.6 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] 10 Burritos [RecipeInstructions] Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium. In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions. Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg]. Remove from heat. Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used. Serve immediately or freeze. Can be frozen up to 1 month.
[Name] Zucchini Muffins [AuthorId] 2001676202 [AuthorName] Zuzanna the greatest [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-08-28T20:09:00Z [Description] Make and share this Zucchini Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3", "2", "3", "1/2", "2", "1", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["zucchini", "flour", "baking soda", "cinnamon", "salt", "eggs", "sugar", "vanilla", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.2 [FatContent] 22.8 [SaturatedFatContent] 3.0 [CholesterolContent] 31.0 [SodiumContent] 324.8 [CarbohydrateContent] 52.2 [FiberContent] 2.3 [SugarContent] 27.0 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350 degrees Line 12 cup muffin tin with paper cups or grease with butter. Carefully grate zucchini on medium holes of box grater. Set aside. Add flour to medium bowl. Add baking soda, salt, and cinnamon. Whisk until combined. Set aside. Crack eggs into a large bowl. Throw away egg shells and wash your hands. Whisk eggs until smooth and fluffy. Add oil, sugar, and vanilla to eggs. Whisk until fully combined. Add three cups of zucchini and pecans to egg mixture. Save the rest of the zucchini. Slowly add flour mixture into egg mixture. Stir well. Use a ice cream scooper to fill each muffin tin with batter. Fill to the top of each muffin tin. Sprinkle the left over zucchini over the muffins. ( You can also put whole or crushes pecans on the top.]. Bake for 25-30 minutes. Enjoy!
[Name] Fresh Pear Preserves [AuthorId] 2001462751 [AuthorName] Janie.Bird [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2017-08-28T20:09:00Z [Description] Make and share this Fresh Pear Preserves 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/2001462751/QTirYXVoRtiBksowJrP5_images.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["16", "4", "2", "3"] [RecipeIngredientParts] ["fresh pears", "sugar", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 639.9 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.6 [CarbohydrateContent] 167.0 [FiberContent] 10.5 [SugarContent] 147.4 [ProteinContent] 1.3 [RecipeServings] 7.0 [RecipeYield] 7 Half Pints [RecipeInstructions] ["In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.", "Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.", "Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints." ]
[Name] Blueberry Cheesecake [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT6H [PrepTime] PT40M [TotalTime] PT6H40M [DatePublished] 2017-08-28T23:54:00Z [Description] Cook time is not actual cooking but refrigeration time. This is translated from a Russian facebook post. I have prepared this 3 times with extreme satisfaction for all involved. Here is a link to video of preparation http://www.g8ozd.ru/chernichniy-cheesecake/ [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/30/PaVGNrlURFyDFCpSd2Lh_IMAG1693.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/30/K5M7OYNuTBWvw1EEQObw_IMAG1694.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/30/rSNn1gjeQh2b3l5MxBO0_IMAG1695.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/30/PCq9qmeGQGn7KVd4LTrQ_IMAG1692.jpg" ] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Russian", "European"] [RecipeIngredientQuantities] ["85", "3", "7", "200", "200", "2", "2", "250", "100", "3"] [RecipeIngredientParts] ["butter", "gelatin", "frozen blueberries", "sugar", "lemon juice", "yogurt", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.1 [FatContent] 16.9 [SaturatedFatContent] 10.6 [CholesterolContent] 55.2 [SodiumContent] 70.4 [CarbohydrateContent] 19.9 [FiberContent] 0.8 [SugarContent] 18.0 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] To prepare the base, crush the cookies, mix with butter and densely lay out on the bottom of the mold (about 16 cm in diameter]. This is equal to 6 inch spring form pan. Just use the ring, with a nice plate for the base rather than the waffle textured base of the spring form pan itself. We mix blueberries, sugar and 1 tablespoon lemon juice, lightly heat, add 2 sheets of gelatin. (NOTICE THIS IS 2/7 OF THE INGREDIENT GELATIN IF YOU ARE USING POWDER]. Mix the curd (cottage] cheese, yogurt, sugar, 1 tablespoon of lemon juice, add warm cream and 5 sheets of gelatin (remainder of the gelatin powder]. We divide the mass into three parts. ( I recommend one part is 50% of the \"batter\" and the rest of the \"batter\" is divided equally among 2 more bowls, 25% each.]. One of the small parts of the batter is mixed with 4 tablespoons of blueberry juice (no berries]. The second small part of the batter is mixed with berries. The third bowl (with the 50%] is left white. First we pour the most dark layer (with berries] into the form on top of the cookie crust. We put in the refrigerator until the layer thickens. (give it an hour , then check it to see if it is set enough to take the weight of next layer]. Then GENTLY add the second layer of batter containing juice without berries. Again, put in the fridge and wait until it thickens. Finally, gently add the white part of the batter and put it in the refrigerator for 4 hours. Before serving, cheesecake is best decorated with fresh berries. Of course, blueberries in the recipe can be replaced with other berries - for every taste and color. It remains only to enjoy the wonderful result.
[Name] Overnight Egg Casserole [AuthorId] 2845698 [AuthorName] queen_jane [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-08-29T00:45:00Z [Description] When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast. from tasteofhome.com [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "3/4", "1 1/2", "4", "2 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["roll of pork sausage", "Italian sausage", "eggs", "milk", "prepared mustard", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 821.8 [FatContent] 60.1 [SaturatedFatContent] 26.3 [CholesterolContent] 279.6 [SodiumContent] 1757.7 [CarbohydrateContent] 26.1 [FiberContent] 0.9 [SugarContent] 2.6 [ProteinContent] 42.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.", "2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting." ]
[Name] Delicious and Easy Cincinnati Chili [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-08-29T18:44:00Z [Description] Make and share this Delicious and Easy Cincinnati Chili recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/32/IVLVZ4kRum4nAoGpT5ZA_Cincinnati3way1.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["minced garlic cloves", "diced tomatoes", "cinnamon", "allspice", "white vinegar", "chili powder", "hamburger meat", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.0 [FatContent] 17.5 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 112.7 [CarbohydrateContent] 7.7 [FiberContent] 2.4 [SugarContent] 2.9 [ProteinContent] 22.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown your meat in a pan with olive oil and the garlic and onions. Combine the rest of your ingredients in the crockpot. Add your cooked meat mixture. Set crock pot on low for 4-6 hours, or high for 1-2 hours. Top with your choice of shredded cheese and green onions.
[Name] Rootbeer CHicken Drumsticks in a Slowcooker [AuthorId] 2000582565 [AuthorName] hal t. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-08-29T18:45:00Z [Description] Make and share this Rootbeer CHicken Drumsticks in a Slowcooker recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["3 1/4 - 4", "1/4", "1/4", "1", "1", "1/4", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["chicken drumsticks", "kosher salt", "black pepper", "ketchup", "fresh lemon juice", "Worcestershire sauce", "fresh onion", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.5 [FatContent] 21.6 [SaturatedFatContent] 5.9 [CholesterolContent] 199.6 [SodiumContent] 808.5 [CarbohydrateContent] 17.2 [FiberContent] 0.3 [SugarContent] 14.6 [ProteinContent] 48.4 [RecipeServings] 6.0 [RecipeYield] 12 Drumsticks [RecipeInstructions] Spray the inside of the crock of a slow cooker; set aside. Remove the skin from the chicken drumsticks. Sprinkle the chicken with salt and pepper, and then place them in the prepared crock. Place the root beer, ketchup, lemon juice, Worcestershire sauce, onion, ginger root, and garlic into a medium bowl; whisking to combine. Pour the sauce over the chicken, turning drumsticks to coat, if necessary. Turn the slow cooker on HIGH and cook for 1 hour. Reduce the setting to LOW and continue cooking for 6-7 hours or until chicken is done. Serve chicken with a little sauce spooned over top. Sprinkled with toasted sesame seeds and chopped parsley, if desired.
[Name] Scramble [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-29T18:45:00Z [Description] Make and share this Scramble recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["0.5", "16", "1", "6"] [RecipeIngredientParts] ["O'Brien potatoes", "salsa", "breakfast sausage", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.6 [FatContent] 40.2 [SaturatedFatContent] 13.2 [CholesterolContent] 376.6 [SodiumContent] 1760.1 [CarbohydrateContent] 16.4 [FiberContent] 1.8 [SugarContent] 3.8 [ProteinContent] 34.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make scramble. Eat.
[Name] Buckwheat Breakfast Muffins [AuthorId] 734042 [AuthorName] Erika 3 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-29T18:46:00Z [Description] Make and share this Buckwheat Breakfast Muffins recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/35/MVPszwxsSdWIuzUavRb2_Buckwheat%20Muffin.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "2", "1/4", "1", "1/4", "2", "1 1/2", "1/4", "1 1/2", "1"] [RecipeIngredientParts] ["buckwheat groats", "unsweetened flaked coconut", "walnuts", "flax seed meal", "cinnamon", "salt", "eggs", "almond butter", "stevia", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.7 [FatContent] 10.1 [SaturatedFatContent] 3.0 [CholesterolContent] 31.0 [SodiumContent] 74.9 [CarbohydrateContent] 6.3 [FiberContent] 2.6 [SugarContent] 0.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 1 Muffin [RecipeInstructions] In a medium bowl, soak buckwheat groats with a pinch of salt overnight or about 6 to 7 hours. Drain and rinse groats thoroughly with fresh water, drain again. Preheat oven to 375 F, brush a 12 cup muffin tin generously with oil, set aside. In a large bowl, add buckwheat groats, coconut flakes, walnuts, pumpkin seeds, chia seeds, flaxseed meal, cinnamon and salt, stir to combine. In a small bowl, add eggs, almond milk, almond butter, stevia and alcohol free vanilla, whisk until frothy. Pour liquid ingredients into bowl with dry ingredients, stir to combine. Scoop about <U+2153> cup muffin mixture into each cup of the prepared muffin tin. Bake muffins for about 15 to 20 minutes or until muffins have browned around the edges and are firm to the touch. Cool muffins in tin for about 10 minutes. Serve warm with coconut milk, a dusting of cinnamon and a garnish of coconut flakes, walnuts and pumpkin seeds.
[Name] Green Chile Chicken Stew (Candida Diet) [AuthorId] 734042 [AuthorName] Erika 3 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-08-29T18:49:00Z [Description] Make and share this Green Chile Chicken Stew (Candida Diet) recipe from Food.com. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Very Low Carbs", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "2", "4", "8", "1/2", "1", "1/2", "1/4", "2", "1", "1/2", "4"] [RecipeIngredientParts] ["coconut oil", "olive oil", "zucchini", "celery ribs", "garlic cloves", "chicken broth", "green chili", "oregano", "salt", "pepper", "lime juice", "avocado", "fresh cilantro", "lime wedges"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 213.0 [FatContent] 12.1 [SaturatedFatContent] 7.3 [CholesterolContent] 42.5 [SodiumContent] 1100.1 [CarbohydrateContent] 5.5 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 20.1 [RecipeServings] 4.0 [RecipeYield] 1 bowl [RecipeInstructions] In a Dutch oven, heat oil over medium heat. Add the zucchini, yellow squash, onion, celery, and garlic and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat and add shredded chicken, green chilies, dried oregano, salt and pepper. Simmer stew covered over medium low heat for 15 to 20 minutes. Stir in lime juice just before serving. Garnish bowls of stew with sliced avocado, fresh cilantro and lime wedges.
[Name] Singapore Sweet Potato Noodles (Spiralizer) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-30T02:23:00Z [Description] From Megan Gilmore&rsquo;s new cookbook, No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "1/4", "1", "1", "2 -3", "1", "1", "3", "6", "1", NA] [RecipeIngredientParts] ["sweet potatoes", "fresh ginger", "garlic clove", "tamari", "apple cider vinegar", "maple syrup", "curry powder", "coconut oil", "red bell pepper", "mung bean sprouts", "cabbage", "green onions", "fresh peas", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.6 [FatContent] 8.0 [SaturatedFatContent] 2.8 [CholesterolContent] 0.0 [SodiumContent] 2107.1 [CarbohydrateContent] 57.1 [FiberContent] 13.9 [SugarContent] 20.3 [ProteinContent] 16.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] To prepare the sauce. in a small bowl, whisk together the sesame oil, ginger, garlic, tamari, vinegar, maple syrup and 2 teaspoons of the curry powder; set aside. Using a spiralizer, turn the sweet potatoes into spaghetti-like noodles or use a vegetable peeler to create long, thin, ribbons; set aside. In a large Dutch oven (can use wok], melt the coconut oil over medium heat and cook the bell pepper until it starts to soften, about 5 minutes. Add the bean sprouts and reserved sauce and cook until the vegetables shrink in size, about 5 minutes more. Add the sweet potato noodles, green onions, and peas and toss well to combine. Partially cover the pot and cook until the potatoes are tender, 8 to 10 minutes. Taste and adjust the seasonings, adding more curry powder if desired. Serve warm, garnished with cilantro. Store leftovers in an airtight container in the refrigerator for up to 3 days.
[Name] Chicken and Broccoli Pasta Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-30T08:51:00Z [Description] Make and share this Chicken and Broccoli Pasta 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/submissions/recipe/2001645138/GwvgDcJNTn6uaOwf8ATb_chicken%20broccoli%20pasta.jpeg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "2", "2", "2", "1", "1", "1", "20", "1/4", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breast half", "onion", "garlic cloves", "diced tomatoes", "fresh broccoli florets", "salt", "pepper", "dried oregano", "dry penne pasta", "fresh basil leaf", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.2 [FatContent] 11.5 [SaturatedFatContent] 2.0 [CholesterolContent] 49.9 [SodiumContent] 155.6 [CarbohydrateContent] 82.5 [FiberContent] 12.2 [SugarContent] 3.7 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Take a large skillet with olive oil, put over medium heat, and add chicken. It must be cooked till becoming hardly brown. Season with garlic and onion. Cook for about five minutes, till garlic becomes lightly golden. After five minutes add broccoli and tomatoes. Season with salt and pepper. Add oregano. Let to boil over medium heat for about ten minutes. At the same time, put a medium pot with water over medium heat. Add salt and pasta. Bring to boil. Cook for ten minutes till pasta becomes tender. Fill the chicken sauce in the pot and mix well. Add Parmesan cheese on the top and serve with a smile!
[Name] Brown Sugar Meatloaf Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-08-30T08:56:00Z [Description] Make and share this Brown Sugar Meatloaf 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/submissions/recipe/2001645138/9HqjXrKOQEmCbKW9x2MI_brown%20sugar%20meatloaf.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1 1/2", "1", "2", "1 1/2", "1/4", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["brown sugar", "ketchup", "lean ground beef", "low-fat milk", "eggs", "salt", "ground black pepper", "onion", "ground ginger", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.7 [FatContent] 14.7 [SaturatedFatContent] 5.7 [CholesterolContent] 137.7 [SodiumContent] 1103.1 [CarbohydrateContent] 30.9 [FiberContent] 3.0 [SugarContent] 16.1 [ProteinContent] 31.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] The oven must be at a high degree. Grease a loaf pan. Pour brown sugar into the loaf pan and add ketchup on the sugar. Take another bowl to combine beef, eggs, and milk. Season with salt, pepper, ginger, onion, bread crumbs, pulse several times till becoming a homogeneous mass. Slowly add this mixture on top of ketchup. Bake in a hot oven. Turn off the oven when the center is not pink anymore. It must be cooked in one hour. Taste before serving, salt or pepper if desired.
[Name] Lemon Asparagus Risotto Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-08-30T08:59:00Z [Description] Make and share this Lemon Asparagus Risotto 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/submissions/recipe/2001645138/rnZeM3STTRawoK6hcLAg_chicken%20asparagus%20risotto.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "4", "2", "1", "1", "1/4", "1/4", "1", "1", "1/2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["asparagus spears", "low sodium chicken broth", "olive oil", "onion", "celery", "salt", "ground black pepper", "garlic clove", "arborio rice", "dry white wine", "parmesan cheese", "lemon juice", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.2 [FatContent] 6.9 [SaturatedFatContent] 1.7 [CholesterolContent] 3.7 [SodiumContent] 219.5 [CarbohydrateContent] 31.9 [FiberContent] 1.8 [SugarContent] 1.5 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Put a steamer into a pan, cover with water. Let water to a boil. Add the asparagus, cook for five minutes till becoming tender. When asparagus is ready, cut into pieces and set aside. Put the chicken broth in another pan and cook over medium heat;. Grease a large skillet and put over medium heat. Continue cooking for about ten minutes till the vegetables become tender. Season with black pepper and salt. Add garlic and rice. Stir about five more minutes till rice is toasted. Fill white wine over the rice mixture, often stir, till all the liquid is dampened. Mix chicken broth into rice, allow the liquid to be absorbed fully before adding the rest. Stirring constantly for about twenty minutes. When the cooking process is finished add asparagus. Turn off the heat and mix with Parmesan cheese and lime juice. Serve when it is hot.
[Name] Ultra Light Portabella Mushroom Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-08-30T13:32:00Z [Description] This is all about the mushrooms, without heavy components getting in the way of the fantastic flavor of the portabellas. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/FTDuveXxSH2MC7ymuBdL_IMG_0854.JPG" [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1/2", "4", "1", "1/2", "1", "4", "1", "1", "1/2"] [RecipeIngredientParts] ["light butter", "onion", "garlic cloves", "portabella mushroom", "thyme", "skim milk", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.8 [FatContent] 5.4 [SaturatedFatContent] 3.2 [CholesterolContent] 10.2 [SodiumContent] 357.8 [CarbohydrateContent] 6.2 [FiberContent] 1.3 [SugarContent] 2.4 [ProteinContent] 3.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring. Stir in chopped mushrooms and any fragments from the sliced mushrooms (the best slices of the baby bella mushrooms are reserved for later use]. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms. Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered. Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan and add milk. Season with salt and pepper, adjusting to taste.
[Name] Speedy Black Bean Burgers [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-08-30T13:33:00Z [Description] Make and share this Speedy Black Bean Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Black Beans", "Beans", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["15", "1", "1 1/4", "1", "1", "1", "1/2", "1", "1/4", "1/2", NA, "6 -8", NA, NA, NA, NA] [RecipeIngredientParts] ["black beans", "rolled oats", "fine sea salt", "carrot", "ground cumin", "chili powder", "garlic powder", "red bell pepper", "red onion", "fresh flat-leaf parsley", "coconut oil", "canola oil", "arugula", "avocado", "red onion", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.1 [FatContent] 3.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 710.7 [CarbohydrateContent] 46.0 [FiberContent] 7.9 [SugarContent] 4.4 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F (if you plan to bake them] and line a baking sheet with parchment paper. In the bowl of a large food processor fitted with an “S” blade, combine the beans, oats, salt, carrot, cumin, chili powder, garlic powder, bell pepper, onion and parsley. Process until a uniform mixture that sticks together is created. The mix shouldn’t be super smooth and may even resemble the texture of ground beef. Use a 1/3-cup measure to scoop the burger mixture and use your hands to press into patties about 3/4 inch thick, making 6 to 8 evenly sized patties. Arrange in a single layer on the prepared baking sheet. To Bake: Bake for 15 minutes, then gently flip with a spatula and bake for 10 minutes more. The patties are done when the outside is dry and crisp, but the inside is still tender. To Pan-Fry: Heat a small amount of oil in a cast-iron skillet over medium heat and place a patty in the center of the pan. Cook for 4 to 5 minutes, until the spatula easily slides under a crisp side, then flip and cook the other side for another 4 to 5 minutes. Repeat with the remaining patties, greasing the pan as needed to prevent sticking. Serve warm with toppings on a bun. Store leftovers in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 6 months. (Be sure to place parchment paper or waxed paper between each patty to prevent sticking.] To reheat, simply heat the burgers in a skillet on both sides until the centers are warm.
[Name] Ultra Light Portabella Mushroom Soup [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-08-30T13:37:00Z [Description] This soup is all about the mushrooms...there's no mistaking the difference between freshly-made mushroom soup and the stuff in a can! If you're feeling ambitious, make a stock yourself using 5 cups of water, sliced carrots, onions, thyme, and the veins scraped from the portabella mushrooms, stweing for 4 hours on low heat. Strain the vegetables out, and you'll have about 4 cups of stock remaining. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/43/ip1oATd8Re2xEKCqEtsQ_IMG_0890.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/jIxgfHAVSWOaRjdO31Xf_IMG_0854.JPG"] [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1/2", "4", "2", "1", "4", "1", "1/2"] [RecipeIngredientParts] ["light butter", "onion", "garlic cloves", "portabella mushrooms", "thyme", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.7 [FatContent] 5.9 [SaturatedFatContent] 3.4 [CholesterolContent] 10.2 [SodiumContent] 445.4 [CarbohydrateContent] 7.5 [FiberContent] 2.2 [SugarContent] 4.2 [ProteinContent] 3.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat 4 tablespoons of butter in a pan on medium heat. Saute onions until softened, about 8 minutes, stirring occasionally. Add garlic and thyme, and cook for an additional 2 minutes while constantly stirring. Stir in chopped mushrooms and any fragments from the sliced mushrooms. Stir in thoroughly to coat with the contents of the pan. Stir occasionally for 20 minutes, allowing some moisture to evaporate from the mushrooms. Add stock to the pan and lower heat to medium-low. Cook for half an hour uncovered. Pour contents of the pan into a blender and puree until is achieves desired consistency. Return to the pan. Season with salt and pepper, adjusting to taste.
[Name] Super Salad [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-08-30T20:54:00Z [Description] Make and share this Super Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/4", "1/8", "1/2", "1/4"] [RecipeIngredientParts] ["spinach", "blueberries", "feta cheese", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.7 [FatContent] 26.7 [SaturatedFatContent] 7.9 [CholesterolContent] 59.6 [SodiumContent] 545.2 [CarbohydrateContent] 30.8 [FiberContent] 7.3 [SugarContent] 18.2 [ProteinContent] 20.8 [RecipeServings] 1.0 [RecipeYield] 1 salad [RecipeInstructions] Toss together salad greens, blueberries, crumbled feta, and sliced or chopped almonds. In a separate small bowl, whisk together oil and vinegar. Pour vinaigrette over salad and toss again. Top with cooked chicken and enjoy.
[Name] Super Skewers [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-30T20:54:00Z [Description] Make and share this Super Skewers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["14", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "lemon juice", "onions", "red onions", "bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.7 [FatContent] 22.9 [SaturatedFatContent] 4.6 [CholesterolContent] 63.5 [SodiumContent] 99.3 [CarbohydrateContent] 11.5 [FiberContent] 2.6 [SugarContent] 5.4 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] 8 skewers [RecipeInstructions] Combine chicken, olive oil, lemon juice, and hot sauce, and marinate for at least one hour, or up to eight hours. Thread chicken onto skewers, alternating with chunks of onions and peppers. Sprinkle with salt and pepper. Grill 8-10 minutes.
[Name] Cajun Chicken and Cauliflower [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-30T20:54:00Z [Description] Make and share this Cajun Chicken and Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Cauliflower", "Vegetable", "Meat", "Cajun", "Very Low Carbs", "Low Cholesterol", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "cauliflower", "bell pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 726.1 [FatContent] 49.0 [SaturatedFatContent] 10.0 [CholesterolContent] 145.2 [SodiumContent] 235.2 [CarbohydrateContent] 20.1 [FiberContent] 7.9 [SugarContent] 8.5 [ProteinContent] 54.0 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Toss sliced chicken, cauliflower florets, and sliced bell pepper in mixture of olive oil and cajun seasoning. Roast at 375 F for 25 minutes. Stir occassionally.
[Name] Tomato Oregano Soup [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-08-30T20:54:00Z [Description] Make and share this Tomato Oregano Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "28", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "diced tomatoes", "oregano", "vinegar", "chicken broth", "vegetable broth", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.2 [FatContent] 10.6 [SaturatedFatContent] 2.7 [CholesterolContent] 8.5 [SodiumContent] 426.8 [CarbohydrateContent] 25.0 [FiberContent] 5.9 [SugarContent] 13.2 [ProteinContent] 8.8 [RecipeServings] 2.0 [RecipeYield] 2 bowls [RecipeInstructions] Saute chopped onion and garlic in olive oil. Stir in tomatoes, oregano, vinegar, hot sauce, broth, and milk. Bring to boil, then remove from heat. Puree with immersion blender or upright blender.
[Name] Korean BBQ Bowl [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-08-30T20:55:00Z [Description] Make and share this Korean BBQ Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Korean [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1/2", "1/2", "2", "2/3", "1/2", "1"] [RecipeIngredientParts] ["cabbage", "ground beef", "carrot", "onion", "barbecue sauce", "rice", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 780.3 [FatContent] 14.6 [SaturatedFatContent] 5.4 [CholesterolContent] 57.8 [SodiumContent] 373.3 [CarbohydrateContent] 132.1 [FiberContent] 7.1 [SugarContent] 16.5 [ProteinContent] 27.0 [RecipeServings] 1.0 [RecipeYield] 1 Bowl [RecipeInstructions] Wilt cabbage in skillet. Meanwhile, saute ground beef, carrots, and onions in barbecue sauce. Serve beef over cabbage with rice. Top with sesame seeds and sriracha.
[Name] Burrito Bowl [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-30T20:55:00Z [Description] Make and share this Burrito Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["kidney bean", "black beans", "lettuce", "salsa", "cilantro", "avocados"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.7 [FatContent] 10.7 [SaturatedFatContent] 2.9 [CholesterolContent] 105.0 [SodiumContent] 883.3 [CarbohydrateContent] 44.0 [FiberContent] 15.8 [SugarContent] 4.6 [ProteinContent] 50.8 [RecipeServings] 1.0 [RecipeYield] 1 Bowl [RecipeInstructions] Top lettuce with rest of ingredients. Enjoy!
[Name] Mexican Slow Cooker Chicken Burritos [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2017-08-30T20:56:00Z [Description] Make and share this Mexican Slow Cooker Chicken Burritos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "2", "2", "3", "1 1/2", "1/3", "1/4"] [RecipeIngredientParts] ["chicken thighs", "salsa", "corn", "black beans", "flour tortillas", "lettuce", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 675.5 [FatContent] 27.0 [SaturatedFatContent] 9.8 [CholesterolContent] 102.1 [SodiumContent] 1398.7 [CarbohydrateContent] 75.5 [FiberContent] 16.3 [SugarContent] 11.2 [ProteinContent] 38.7 [RecipeServings] 3.0 [RecipeYield] 3 burritos [RecipeInstructions] Season chicken thighs with salt and pepper. Add chicken to slow cooker, and cover with salsa. Cook on high for three hours, or low for six hours. Shred chicken. Add corn and black beans. Serve wrapped up in tortillas with lettuce, cheese, and sour cream.
[Name] Taco Wraps [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-08-30T20:56:00Z [Description] Make and share this Taco Wraps recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "2"] [RecipeIngredientParts] ["ground turkey", "lettuce", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.6 [FatContent] 8.1 [SaturatedFatContent] 2.7 [CholesterolContent] 63.6 [SodiumContent] 344.5 [CarbohydrateContent] 2.8 [FiberContent] 0.8 [SugarContent] 1.2 [ProteinContent] 18.5 [RecipeServings] 1.0 [RecipeYield] 2 wraps [RecipeInstructions] Cook ground turkey with taco seasoning and a tablespoon or two of water. Wrap in large lettuce leaves, adding cheese and salsa.
[Name] Slow Cooker Chicken Enchiladas [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT5H [PrepTime] PT10M [TotalTime] PT5H10M [DatePublished] 2017-08-30T20:57:00Z [Description] Make and share this Slow Cooker Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "2", "2", "16", "2", "1/2"] [RecipeIngredientParts] ["chicken breasts", "salsa", "garlic powder", "onion", "corn tortillas", "flour tortillas", "cheddar cheese", "sour cream", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.7 [FatContent] 22.0 [SaturatedFatContent] 10.4 [CholesterolContent] 96.6 [SodiumContent] 1095.6 [CarbohydrateContent] 30.4 [FiberContent] 4.5 [SugarContent] 7.3 [ProteinContent] 29.2 [RecipeServings] 8.0 [RecipeYield] 16 enchiladas [RecipeInstructions] Put chicken, salsa, garlic powder, onion, and taco seasoning into slow cooker on high four hours. Shred when done. Preheat oven to 350&deg;F. Coat bottom of two 9 x 13 pans with enchilada sauce. Microwave tortillas in paper towels for 30 seconds. Place tortillas in pan one at a time, spreading 1 tablespoon of sauce over each, adding 1/4 cup chicken, and rolling it up. Keep folded sides underneath. Repeat with all tortillas. Spread remaining sauce on top and sprinkle with cheese. Bake 15 minutes. Garnish with salsa and sour cream.
[Name] Spring Carrot Soup [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT1H [PrepTime] PT4M [TotalTime] PT1H4M [DatePublished] 2017-08-30T20:57:00Z [Description] Make and share this Spring Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "2", "2", "1/3", "1"] [RecipeIngredientParts] ["carrots", "olive oil", "onion", "chicken broth", "vegetable broth", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.2 [FatContent] 9.8 [SaturatedFatContent] 5.5 [CholesterolContent] 29.4 [SodiumContent] 596.9 [CarbohydrateContent] 18.0 [FiberContent] 4.4 [SugarContent] 8.2 [ProteinContent] 5.7 [RecipeServings] 3.0 [RecipeYield] 3 bowls of soup [RecipeInstructions] Roast carrots with olive oil about 40 minutes or until tender. In large pot, saute onion in olive oil. Stir in broth and ginger. Bring to a boil, then turn down heat and simmer. Add carrots, and puree with immersion blender or in batches in an upright blender. Stir in cream and return to simmer. Sprinkle with salt, pepper, and toasted almonds to taste.
[Name] Fajitas [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-08-30T20:58:00Z [Description] Make and share this Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1 1/2", "1 1/2", "1", "1/4", "1/4"] [RecipeIngredientParts] ["bell peppers", "onions", "olive oil", "avocado", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.1 [FatContent] 30.0 [SaturatedFatContent] 6.6 [CholesterolContent] 108.9 [SodiumContent] 512.2 [CarbohydrateContent] 36.8 [FiberContent] 8.9 [SugarContent] 17.5 [ProteinContent] 41.0 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Sprinkle chicken or steak with salt and pepper, and grill. In saute pan, cook peppers and onions in olive oil. Slice chicken or steak and add to pan until heated through. Top with guacamole and salsa.
[Name] Avocado Stuffed With Chicken Salad [AuthorId] 2001436530 [AuthorName] Sarah [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-08-30T20:58:00Z [Description] Make and share this Avocado Stuffed With Chicken Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "2", "2", "2", "2", "1/2"] [RecipeIngredientParts] ["onions", "tomatoes", "bell peppers", "mayonnaise", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.2 [FatContent] 17.1 [SaturatedFatContent] 2.8 [CholesterolContent] 26.2 [SodiumContent] 35.8 [CarbohydrateContent] 12.2 [FiberContent] 7.7 [SugarContent] 2.6 [ProteinContent] 11.3 [RecipeServings] 1.0 [RecipeYield] 1 salad [RecipeInstructions] Mix chicken with onion, tomato, bell pepper, mayo, salt, and pepper. Serve in avocado half.
[Name] Chicken Souvlaki Burgers [AuthorId] 582946 [AuthorName] Alison J. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-08-30T20:58:00Z [Description] I love chicken souvlaki! I adapted this from my favourite souvlaki marinade. Perfect with a Greek salad or some couscous on the side. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["450", "1/4", "1/4", "1", "1/2", "1/2", "1/2", "1/4", "1/2", "1", "4 -6", NA] [RecipeIngredientParts] ["ground chicken", "ground turkey", "feta cheese", "dried oregano", "dried basil", "dried thyme", "dried parsley", "black pepper", "salt", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.3 [FatContent] 12.9 [SaturatedFatContent] 4.4 [CholesterolContent] 103.9 [SodiumContent] 668.5 [CarbohydrateContent] 22.4 [FiberContent] 1.2 [SugarContent] 3.2 [ProteinContent] 24.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place all ingredients in a bowl and mix with your hands until evenly combined. Separate into 4 - 6 equal sized balls. Press each into a round patty. Preheat grill to medium heat. Grill 5-8 minutes per side or until cooked through. Serve each burger on a bun with toppings of choice. I suggest a dollop of tzatziki, some red onion, and lettuce or cucumber.
[Name] Barley Salad With Almonds Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2017-08-31T09:10:00Z [Description] Make and share this Barley Salad With Almonds 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/submissions/recipe/2001645138/YMOV2NCJR7ig22Xnc3Pm_barley%20salad%20with%20almonds.jpeg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "4 1/2", "1", "1", "3/4", "1/2", "2", "1", "2", "1", "1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["pearl barley", "water", "canola oil", "red onion", "fresh parsley", "plain low-fat yogurt", "honey", "lemon", "ground cinnamon", "ground turmeric", "salt", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.3 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 1.5 [SodiumContent] 141.6 [CarbohydrateContent] 37.4 [FiberContent] 6.4 [SugarContent] 11.4 [ProteinContent] 5.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Overflow barley in the sieve. Let the water to boil in a saucepan. Fill the barley. Continue boiling again. Cover, and change the heat to low. Cook for about an hour till the water is fully absorbed. Allow to cool and become at room temperature. Lightly grease a skillet, and put over medium heat. Gently add onion, and cook till becoming brown. Take a dish where you are going to serve the salad and combine there barley, apricots, onion, and almonds. Mix well. In a medium bowl, mix yogurt with honey, lime juice, cinnamon, salt, and nutmeg. Fill over the barley mixture, and mix well. Serve when it is at room temperature.
[Name] Orzo and Shrimp Salad Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-08-31T09:14:00Z [Description] Make and share this Orzo and Shrimp Salad 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/submissions/recipe/2001645138/5wphv34R1Gnvg0hJ9L55_orzo%20and%20shrimp%20salad.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["10", "1", "2", "2", "8", "1", "2", "2", "1", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["extra-large shrimp", "garlic clove", "olive oil", "water", "orzo pasta", "fresh asparagus", "olive oil", "green onions", "fresh lemon juice", "fresh basil"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 275.4 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 58.8 [SodiumContent] 293.5 [CarbohydrateContent] 33.0 [FiberContent] 3.0 [SugarContent] 2.9 [ProteinContent] 13.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel the shrimp but reserve the shells. Put a skillet over low heat, put the garlic and shrimp in the skillet and cook in two spoons of olive oil. Stir very frequently and do not let the garlic to become brown. When shrimp are completely cooked, turn off the heat. Cut the shrimp into pieces. Put the water over high heat to boil. Add the reserved shrimp shells and boil for five minutes, then discard the shells. Stir in the orzo and cook for five minutes. Fill in the asparagus pieces and continue cooking for about five minutes. Rinse under cold water. Fill the pasta and asparagus with two spoons of olive oil and onions until just coated. In another bowl, mix the vinegar with lime juice, add mustard and basil. Pour the mixture over pasta and toss gently. Season with salt and pepper for taste. Put in refrigerator and chill for two hours.
[Name] Best Fruit Salad Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-08-31T09:16:00Z [Description] Make and share this Best Fruit Salad 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/submissions/recipe/2001645138/Q6wZnPWYQw2lmVbILk1g_best%20fruit%20salad.jpg" [RecipeCategory] Fruit [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "2", "3", "1"] [RecipeIngredientParts] ["pineapple chunks", "apples", "bananas", "kiwi fruits", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 41.8 [FiberContent] 5.5 [SugarContent] 30.8 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.\tTake a small bowl, whisk the apples with pineapple juice. Put aside for ten minutes. 2.\tIn another salad bowl, combine the peach pie with pineapple chunks. 3.\tDiscard apples from pineapple juice and add to pie and pineapple mixture. Add bananas to pineapple juice. Let the mixture sit for ten minutes. 4.\tPeel kiwi and slice it and strawberries into small pieces. Chop the reserved strawberries and put aside. 5.\tRemove bananas from pineapple juice and add to pie filling mixture. Add strawberries and toss all together. 6.\tAssort kiwi slices around the serving bowl and alternate with the strawberry slices. Chill before serving.
[Name] Pecan Pie Muffins [AuthorId] 288899 [AuthorName] StephsTreats [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-31T14:05:00Z [Description] My aunt Lucy's recipe. These mini muffins bring all the flavor of pecan pie without the mess and are the perfect bite size for a snack. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "2/3", "1"] [RecipeIngredientParts] ["light brown sugar", "all-purpose flour", "eggs", "salted butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.8 [FatContent] 17.6 [SaturatedFatContent] 7.3 [CholesterolContent] 58.1 [SodiumContent] 107.2 [CarbohydrateContent] 23.3 [FiberContent] 1.0 [SugarContent] 18.2 [ProteinContent] 2.5 [RecipeServings] 12.0 [RecipeYield] 3 dozen [RecipeInstructions] Preheat oven to 350 degrees. 2. melt 2/3 cup butter. Combine all ingredients in a bowl with a wooden spoon (you can use a mixer if you want]. Pour mixture into a greased mini-muffin pan filling each cup 2/3 full. Bake for 15-20 minutes. Garnish each muffin top with a pecan half about 3/4 way through the bake. Let cool for 10 minutes in the tin. Loosen with a buttered knife and pop out.
[Name] Quick Vegetable Soup With Kohlrabi [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-08-31T16:54:00Z [Description] Make and share this Quick Vegetable Soup With Kohlrabi 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/FGYvpkTSpqE18oj3ljy6_EC_Quick%20vegetable%20soup%20with%20kohlrabi.jpg" [RecipeCategory] Vegetable [Keywords] ["Kid Friendly", "< 30 Mins"] [RecipeIngredientQuantities] ["350 -400", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["kohlrabi", "carrot", "butter", "onion", "garlic cloves", "water", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 67.3 [FatContent] 3.0 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 313.2 [CarbohydrateContent] 9.3 [FiberContent] 3.9 [SugarContent] 3.8 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove the kohlrabi leaves and cut them into thin strips. Set aside. Peel the kohlrabi and carrot, cut into small pieces and chop in a blender to the desired fineness. Sauté onion and garlic in butter for 2 - 3 minutes until soft. Add the chopped kohlrabi and carrot, stir and sauté briefly. Add water and crumbled vegetable cube; bring to the boil. Stir in chopped kohlrabi leaves. Cook the soup over the low heat for 15 minutes. Remove from the heat and stir in soy sauce.
[Name] Ground Beef Burgers With Soy Sauce Mustard and Sauteed Onions [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT1H10M [PrepTime] PT1H [TotalTime] PT2H10M [DatePublished] 2017-08-31T17:26:00Z [Description] Make and share this Ground Beef Burgers With Soy Sauce Mustard and Sauteed Onions recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["10", "6", "2", "1/2", "2"] [RecipeIngredientParts] ["ground beef", "onions", "low sodium soy sauce", "mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 778.8 [FatContent] 61.9 [SaturatedFatContent] 18.9 [CholesterolContent] 171.4 [SodiumContent] 423.3 [CarbohydrateContent] 5.4 [FiberContent] 1.0 [SugarContent] 2.2 [ProteinContent] 47.8 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Form ground beef into patties. slice onions into rings. heat peanut oil until smoking. sauté onion rings. panfry patties until brown on both sides and crusted. remove onion rings from oil. Take meat juices and mix with soy sauce and djon mustard heat sauce pour on patties. use onion rings as a decoration serve hot.
[Name] Matzo Ball Soup [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-08-31T18:35:00Z [Description] Matzo Ball Soup from Vegan by Jean-Christian Jury. Copyright &copy; 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/63/3XAP8zcFTYev0nqYMkGo_111%20Matzo%20Ball%20Soup%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/63/CV0kwGCgSeuMkcJTcNMJ_9780714873916.jpg"] [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["18", "4", "9", "2", "1", "1", "1", "1", NA, "2", "1", "2", "2", "2", "6 1/4", NA, "2", "2"] [RecipeIngredientParts] ["silken tofu", "olive oil", "matzo meal", "nutritional yeast", "baking powder", "onion powder", "garlic powder", "celery seed", "olive oil", "onion", "carrots", "celery ribs", "dill", "fresh lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 549.7 [FatContent] 25.6 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 152.0 [CarbohydrateContent] 66.1 [FiberContent] 5.4 [SugarContent] 5.1 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["To make the matzo ball dough using a food processor or high-speed blender, blend the tofu and olive oil. Transfer the mixture to a large bowl and stir in the matzo meal, nutritional yeast, baking powder, onion powder, garlic powder, and celery seeds. Season to taste with salt and freshly ground pepper and stir well. Put the dough into an airtight container and refrigerate overnight.", "Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until the onion is soft. Add the dill and stock, bring to a boil, then immediately reduce the heat to low and maintain a simmer.", "Using your hands or a soup spoon, shape the dough into 2-inch (5 cm] balls. Carefully drop the dumplings into the soup, trying not to break them. Cover the pot and cook the soup at a low simmer for 40 minutes. Remove the pot from the heat, season the soup to taste with salt and freshly ground black pepper, and stir in the lemon juice. Garnish with the parsley and serve immediately.", "Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918." ]
[Name] Hazelnut and Bean Burger [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2017-08-31T18:49:00Z [Description] Hazelnut and Bean Burger in Vegan by Jean-Christian Jury. Copyright &copy; 2017 by Jean-Christian Jury. Reproduced by permission of Phaidon. All rights reserved. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/GFFqZhszQF03UomYuBwu_241%20Hazelnut%20and%20Bean%20Burger.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/64/wmpO3WGBR1Qco9ZBQMZg_GFFqZhszQF03UomYuBwu_241%20Hazelnut%20and%20Bean%20Burger.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/64/IAlXcYASLCKMQ2iT7oUR_9780714873916.jpg" ] [RecipeCategory] New Zealand [Keywords] ["Vegan", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "1 1/2", "2", "1", "1", "2", NA, "4", NA, NA, NA, NA] [RecipeIngredientParts] ["hazelnuts", "canned tomato", "kidney beans", "pinto beans", "tahini", "ground cumin", "nutritional yeast", "lettuce leaf", "tomatoes", "onion", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 784.9 [FatContent] 38.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 977.9 [CarbohydrateContent] 88.6 [FiberContent] 15.9 [SugarContent] 11.4 [ProteinContent] 27.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 375ºF/190ºC/Gas Mark 5. Using a food processor or high-speed blender, process all ingredients to a smooth purée. Divide the mixture into 4 equal portions and form each into a patty. If the mixture is too wet, add more breadcrumbs. Transfer the patties to a baking sheet and bake for 35 minutes, until well cooked. Split the burger buns. Make a bed of salad leaves and tomato slices on the bottom half of each bun, then place a burger on top. Top the burger with your favorite sauces and cover with the top of the bun. Recipe courtesy of Vegan by Jean-Christian Jury. Get the book here: https://www.amazon.com/Vegan-Cookbook-Jean-Christian-Jury/dp/0714873918.
[Name] Keto Hamburger Patties With Creamy Tomato Sauce and Fried Cabbag [AuthorId] 1952677 [AuthorName] theafe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-08-31T19:13:00Z [Description] A delicious burger needs no bun! Enjoy this satisfying patty bare, topped with creamy tomato gravy and a side of saut&eacute;ed cabbage. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1 1/2", "1", "3", "1", "1/4", "1 3/4", "1", "1", NA, "1 1/4", "1 3/4", "2", NA, NA, "1 1/2", "4", NA] [RecipeIngredientParts] ["ground beef", "egg", "feta cheese", "salt", "ground black pepper", "fresh parsley", "olive oil", "butter", "heavy whipping cream", "fresh parsley", "tomato paste", "green cabbage", "green cabbage", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1042.7 [FatContent] 91.6 [SaturatedFatContent] 49.6 [CholesterolContent] 360.4 [SodiumContent] 1353.5 [CarbohydrateContent] 16.3 [FiberContent] 5.5 [SugarContent] 7.7 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Instructions. Mix all the ingredients for the hamburgers and form eight oblong patties. Fry over medium-high heat in both butter and olive oil for at least 10 minutes or until the patties have turned a nice color. Pour the tomato paste and the whipping cream into the pan when the patties are almost done. Stir and let the cream boil together. Sprinkle chopped parsley on top before serving. Butter-fried green cabbage. Shred the cabbage with a knife or use a food processor. Melt butter in a frying pan. Sauté the shredded cabbage over medium heat for at least 15 minutes or until the cabbage reaches desired color and consistency. Stir regularly and lower the heat a little towards the end. Add salt and pepper to taste.
[Name] Chicken Breast With Herb Butter [AuthorId] 1952677 [AuthorName] theafe [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-08-31T19:13:00Z [Description] This herb butter is so quick and delectable, you&rsquo;ll be singing its praises to family and friends! Melt a large dollop on top of this mouthwatering butter-fried chicken. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Meat", "< 30 Mins"] [RecipeIngredientQuantities] [NA, "4", "1", NA, NA, "5", "1", "1/2", "4", "1", "1/2", NA, "8"] [RecipeIngredientParts] ["chicken breasts", "butter", "olive oil", "butter", "butter", "garlic clove", "garlic powder", "fresh parsley", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.4 [FatContent] 48.0 [SaturatedFatContent] 25.7 [CholesterolContent] 184.2 [SodiumContent] 688.2 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 30.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Instructions.", "Take the butter out of the fridge and bring to room temperature.", "Start with the herb butter. Mix all ingredients thoroughly in a small bowl and let sit until it’s time to serve.", "Season the chicken with salt and pepper. Fry in butter or oil on medium heat until the filets are cooked through, and register 165 degrees (75° Celsius] with a meat thermometer. Lower the temperature towards the end to avoid dry chicken filets.", "Serve the chicken on a bed of leafy greens and place a generous amount of herb butter on top." ]
[Name] Caraway Rye Bread [AuthorId] 475082 [AuthorName] Evelyn L Jepson [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-08-31T19:14:00Z [Description] Make and share this Caraway Rye Bread recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1 1/2", "1 1/4", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["warm water", "salt", "sour cream", "sugar", "all-purpose flour", "wheat gluten"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1772.0 [FatContent] 29.4 [SaturatedFatContent] 14.2 [CholesterolContent] 59.8 [SodiumContent] 3610.4 [CarbohydrateContent] 327.8 [FiberContent] 29.9 [SugarContent] 31.2 [ProteinContent] 54.2 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] First off, in a bowl mix rye flour, warm water, yeast, and sugar together.Mix it into a slurry, put a towel on top and let rest for about 20 minutes. Then, after the 20 minutes, take towel off, and mix the other ingredients, 2 cups flour, 2 tablespoons wheat gluten, 11/2 teaspoons salt, 2 tablespoons caraway seeds, 1/2 cup sour cream, together, adding more flour if it is a bit sticky. In the end, get in there with your hands and press everything together, should get all the excess off the sides of the bowl. Wash out the bowl, dry and oil the bowl. Put the dough in with a towel on top and let rise. After the rise, punch down and shape dough. Put on a baking stone. The oven should be at 350 F for40 minutes. Put a cake tin of water beneath the stone. turning your stove into a convection oven for a more beautiful crust. Hint: Rye flour doesn't really rise that well, so the 2 tablespoons of wheat gluten will do the trick. I got mine at Bulk Barn. You don't need much.
[Name] Meatloaf Foil Packets [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-01T01:33:00Z [Description] I was tasked with making foil packet meals for a camping trip with friends. I decided to try it with meatloaf, because I could make it in advance and keep it in plastic baggies in the cooler until I was ready to make the packets at the campsite. You could also throw these packets on the grill! See the important tips below before you shop. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/cWcieMhREazRIk72AFSq_meatloaf.jpg" [RecipeCategory] Meatloaf [Keywords] ["Camping", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1/2", "1", "1/2", "3", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["ground pork", "onion", "eggs", "milk", "ketchup", "cayenne pepper", "soy sauce", "Worcestershire sauce", "Kitchen Bouquet", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.7 [FatContent] 28.4 [SaturatedFatContent] 11.0 [CholesterolContent] 228.3 [SodiumContent] 934.7 [CarbohydrateContent] 23.6 [FiberContent] 1.6 [SugarContent] 7.5 [ProteinContent] 50.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Tip 1: Meatloaf is dry and crumbly if you don't have enough of the right kind of fat in it, and by itself, beef doesn't have the right kind of fat. That's the reason why beef, pork AND veal are used. Each of these meats have properties which will help with the flavor and texture of the meatloaf. You can buy the meats separately, but many stores carry \"meatloaf mix\" which combines all three meats for your convenience.", "Tip 2: Because you'll be cooking the meat and veggies in one packet, it's important to buy beef with the lowest fat possible, since you'll get plenty of fat from the pork. I use 4% fat, and I wouldn't recommend anything over 7%. After it cooks, you'll be left with a thin, flavorful gravy in the bottom of the packet that will not taste too greasy.", "Tip 3: Some stores do not carry Lipton Onion and Mushroom soup mix, so if you can only find Onion soup mix, that will be fine, but you'll need to add about a cup of finely chopped mushrooms to your meatloaf mix. Even if you don't like mushrooms, they are necessary to hold in moisture and flavor. You won't taste them in the soup mix or finely chopped.", "Tip 4: It's very important not to overmix your meatloaf, as it can become tough. It's best to combine all the ingredients (except the meat and breadcrumbs] in a bowl first, then add the meat and squish it all together until you have a very wet mix, then add as much breadcrumbs as needed to create a sticky loaf that will keep it's shape.", "Tip 5: I actually use throw-away pie tins covered in heavy duty foil for when we go camping, because I like the stability of the pie tin. But if you're using only foil, be sure to use two layers of heavy duty foil.", "Let's get started! In your largest mixing bowl combine all the wet ingredients including eggs, stir thoroughly.", "Add to the mixture, all the remaining ingredients except the meats and the breadcrumbs. Stir thoroughly.", "Add all the meats and using your hands (I wear plastic gloves] mash all the ingredients together, making sure to incorporate all the meats together and spices throughout the mixture. At this point it should be very wet.", "Finally, add the breadcrumbs to stiffen the mixture. Start with one cup of breadcrumbs and add more as needed to create a sticky loaf that will hold its shape. DO NOT OVERMIX or it will become tough.", "At this point, you can cook the meatloaf in a pan as you would any typical meatloaf recipe. If making foil packets, you have two options; either make them ahead for later, or make them now to go straight on the fire. If making ahead, you should separate out the portion size you prefer (I made big, hearty 1/2 lb portions]. Place the portions in separate plastic baggies until ready to use. It's important NOT to include your side veggies in the baggie. When you're ready to cook them, shape the portions into mini-meatloaves and place them on top of your choice of veggies and herbs (I like baby red potatoes, onions and carrots with olive oil, seasoning salt, pepper and fresh herbs like rosemary, thyme or sage.] Then wrap it all up in heavy duty foil and cook it on the campfire for 45-60 minutes, depending on portion size. When the veggies are done, the meat will be done, so check the carrots and potatoes for doneness. When it's done, you can add shredded cheese on the top and close the packet for a few minutes to let it melt. We also like ketchup drizzled on the top." ]
[Name] Tillie's Crandberry Relish [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-09-01T16:43:00Z [Description] Make and share this Tillie's Crandberry Relish recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "2", "2"] [RecipeIngredientParts] ["Jello gelatin", "hot water", "crushed pineapple", "fresh cranberries", "apples", "celery", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 122.9 [CarbohydrateContent] 86.2 [FiberContent] 2.8 [SugarContent] 81.1 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Disolve the jello in hot water. Combine all ingredients. Chill over night. This can be made a head of time and kept in the refegerater for a few days.
[Name] Mini Baked Ham (And Cheese) Sandwiches [AuthorId] 674022 [AuthorName] ChefDLH [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-01T16:58:00Z [Description] These are mini sandwiches made on sweet Hawaiian rolls containing ham and cheese. They are oven baked and easy to make. Definitely a crowd pleaser with all ages. You can adjust your ham and cheese to your liking. As written they make very hearty sandwiches. You fill up quickly. If you like your sandwiches lighter you could easily spread the pound of meat and cheese over 24 rolls instead of 12. Likewise adjust the butter to your taste. If you like a lot use the one stick and if you like less use half a stick. These can be made with roast beef or turkey too and american or cheddar cheese also. These were a hit at our house. Recipe originally from Kings Hawaiian. 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/Vdc6GFoqTi6RDeNVISz9_Hot%20Ham%20and%20Cheese%20sandos.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "1 1/2", "1 1/2", NA] [RecipeIngredientParts] ["deli ham", "swiss cheese", "butter", "Dijon mustard", "Worcestershire sauce", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.4 [FatContent] 21.5 [SaturatedFatContent] 12.7 [CholesterolContent] 76.7 [SodiumContent] 661.8 [CarbohydrateContent] 3.8 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 16.6 [RecipeServings] 12.0 [RecipeYield] 12 sandwiches [RecipeInstructions] Melt butter and mix in mustard, sauce and onion. Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves separately in tact]. In a 9x13 inch pan, place bottom half of rolls and cover with ham and cheese. Cover ham and cheese stacks with top half of rolls. Drizzle butter mixture over top of rolls, making sure onion is evenly distributed. Refrigerate over night. Or bake right away. Bake uncovered at 350 degrees for 15-20 minutes and, once finished, separate for serving. *you can mix up the meats (roast beef or turkey] and cheeses (cheddar or american] to create your own combinations*.
[Name] Sweet and Tart Rhubarb Sauce [AuthorId] 1008402 [AuthorName] hotdishmama [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-09-02T17:31:00Z [Description] No jello, not too much sugar, just simple rhubarb goodness. Great with vanilla ice cream and fresh raspberries or on waffles. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1/3", "1/4"] [RecipeIngredientParts] ["fresh rhubarb", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.0 [CarbohydrateContent] 19.4 [FiberContent] 1.1 [SugarContent] 17.3 [ProteinContent] 0.6 [RecipeServings] 4.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Serve warm or chilled. Store in refrigerator. Can also be frozen.
[Name] Sweet and Spicy Chicken [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-02T20:03:00Z [Description] Make and share this Sweet and Spicy Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1 -2", "1 2/3", "1/2", "3"] [RecipeIngredientParts] ["boneless skinless chicken breast", "canola oil", "chunky salsa", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.8 [FatContent] 6.9 [SaturatedFatContent] 1.0 [CholesterolContent] 72.6 [SodiumContent] 952.4 [CarbohydrateContent] 75.3 [FiberContent] 3.0 [SugarContent] 23.1 [ProteinContent] 29.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat. In a large skillet, brown chicken in oil until no longer pink. Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Yield: 4 servings.
[Name] Oven Baked Pork Chops With Potatoes [AuthorId] 34122 [AuthorName] surus [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-09-03T13:04:00Z [Description] I found this recipe by Nagi on a site called Recipetineats.com. &quot;Made with ingredients you already have in your pantry.....slathered in a country style sauce then baked until sticky and golden. Also great with chicken&quot;. I used two pork chops and 4 Yukon gold potatoes. Kept the marinade amount the same. We were licking our plates. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", "2", "1", "1", "4", "1 1/2"] [RecipeIngredientParts] ["Worcestershire sauce", "ketchup", "soy sauce", "brown sugar", "olive oil", "garlic clove", "apple cider vinegar", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.7 [FatContent] 24.9 [SaturatedFatContent] 6.9 [CholesterolContent] 137.3 [SodiumContent] 470.7 [CarbohydrateContent] 39.2 [FiberContent] 3.8 [SugarContent] 10.0 [ProteinContent] 45.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set oven to 400*. toss potatoes with 1T oil, salt and pepper. Place in roasting pan big enough to hold potatoes and chops. (I used an iron skillet] and roast for 15 minutes. Meanwhile mix marinade ingredients and slather on pork chops. When potatoes have cooked 15 minutes add pork chops to the pan. Cook 10-15 minutes depending on size. Stir potatoes. Turn chops and baste with pan juices. Stir potatoes. Return to oven for another 10-15 minutes. turn on broiler. Baste chops again and broil for a few minutes until carmelized and golden. Serve, scraping the juices onto the chops and potatoes. Garnish with parsley if desired.
[Name] Heloise's Olive Nut Dip or Sandwich Spread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-09-04T01:18:00Z [Description] Make and share this Heloise's Olive Nut Dip or Sandwich Spread recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "pecans", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 654.2 [FatContent] 65.7 [SaturatedFatContent] 24.6 [CholesterolContent] 125.0 [SodiumContent] 858.6 [CarbohydrateContent] 12.6 [FiberContent] 4.8 [SugarContent] 4.7 [ProteinContent] 9.8 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Mix all ingredients well and refrigerate for an hour or so. Serve as a dip or sandwich spread.
[Name] Turkish Style Mince [AuthorId] 2001095674 [AuthorName] Fit Cookin [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-04T15:37:00Z [Description] This recipe has been influenced by a popular dish from Turkey called Lahmajoun and of a popular Indian dish called Keema. The combination of flavours within the mince give a warm, delicately spiced taste. This works great a slice of flat bread, in a wrap (lettuce or flour based) or simply on its own. These favours also work well in a leaner mince such as chicken or turkey and for a vegan substitute you can easily replace this with tofu and scramble it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001095674/hH7PcXpRJ6TjwJd0wJSA_IMG_5413.JPG" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Turkish", "Southwest Asia (middle East]", "Indian", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "1", "2", "1", "3", "15", "1/2", "1/4", "1/2", "2", "1", "1/2", NA, "1", NA] [RecipeIngredientParts] ["ground lamb", "bell peppers", "garlic cloves", "flat leaf parsley", "salt", "cumin powder", "paprika", "tomatoes", "tomato puree", "black pepper", "olive oil", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.6 [FatContent] 30.8 [SaturatedFatContent] 13.0 [CholesterolContent] 91.2 [SodiumContent] 374.5 [CarbohydrateContent] 9.4 [FiberContent] 2.6 [SugarContent] 4.5 [ProteinContent] 22.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by adding oil to a pan on a medium heat and add the onions and garlic. Allow this to cook, slowly, stirring constantly to let the onions soften and colour slightly to bring out all the flavour. This should take about 2 minutes. Once ready add the mince with the chopped bell peppers, cumin, paprika, salt and pepper. Continue to cook this for 6 to 8 minutes, breaking up the mince and letting the water coming from the mince reduce. Now add the tomatoes, tomato puree and chilli, reducing the heat on low with a lid on, allowing the dish to simmer until the tomatoes cook and the dish deepens to a dark red colour. This normally takes around another 10 minutes and to ensure an even cook and the flavours to mix in, give this a stir every so often. At the final stage remove the dish from the heat and add stir in the fresh parsley and add more salt if required. Toast some flat bread and serve with a squeeze of lemon over the top.
[Name] Chicken Tetrazzini Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-04T17:20:00Z [Description] Make and share this Chicken Tetrazzini Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "8", "8", "2", "1", "1/2", "1/2", "1/2", "1/2", NA] [RecipeIngredientParts] ["butter", "onion", "button mushroom", "garlic cloves", "chicken broth", "spaghetti", "half-and-half", "lemon zest", "parmesan cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.0 [FatContent] 8.7 [SaturatedFatContent] 4.1 [CholesterolContent] 36.0 [SodiumContent] 740.3 [CarbohydrateContent] 23.2 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 18.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] In a large soup pot over medium-high heat, melt butter. Add onion and mushrooms; cook, stirring occasionally, until soft, 8-10 minutes. Add garlic; cook until fragrant, about 30 seconds. Add chicken broth and spaghetti; bring to boil. Cook until pasta is tender, about 10 minutes. Add chicken, peas and half and half; continue cooking until heated through. Just before serving, stir in lemon zest, Parmesan and parsley. Season to taste with salt and pepper, and serve.
[Name] Sloppy Joe Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-04T17:38:00Z [Description] The soup version of this favorite sandwich is less sloppy than the original, but every bit as delicious. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1/2", "1/8", "1/2", "2", "2", "4", "1", "1", "1", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "green bell pepper", "garlic cloves", "dried thyme", "cayenne pepper", "ketchup", "tomato sauce", "water", "Worcestershire sauce", "apple cider vinegar", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.7 [FatContent] 10.8 [SaturatedFatContent] 4.0 [CholesterolContent] 59.0 [SodiumContent] 826.8 [CarbohydrateContent] 9.0 [FiberContent] 1.1 [SugarContent] 7.0 [ProteinContent] 20.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Set a large soup pot over medium-high heat. Add vegetable oil and beef; cook, stirring occasionally, until meat is browned and cooked through, about 10 minutes. Remove meat from pot and set aside. Drain all but 2 tablespoons of grease from pot and discard. Add onion and green bell pepper; cook until softened, 8-10 minutes. Add garlic, thyme and cayenne pepper; cook just until fragrant, about 30 seconds. Add ketchup and cook, stirring, until it darkens in color, about 1 minute. Add tomato sauce, water, beef stock, Worcestershire sauce, apple cider vinegar and brown sugar. Sir well. Reduce heat to medium; add reserved ground beef. Simmer partially covered 15 minutes. Season to taste with salt and pepper. Serve with corn chips or toasted garlic bread.
[Name] Maple-Cranberry Roasted Pears [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-04T17:59:00Z [Description] Make and share this Maple-Cranberry Roasted Pears recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "3", "1/4", "1", "1", "2", "1/3", "1", "1/2"] [RecipeIngredientParts] ["butter", "bosc pears", "maple syrup", "ground cinnamon", "vanilla extract", "brown sugar", "dried cranberries", "salt", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.3 [FatContent] 15.9 [SaturatedFatContent] 4.5 [CholesterolContent] 15.3 [SodiumContent] 97.7 [CarbohydrateContent] 54.5 [FiberContent] 7.4 [SugarContent] 40.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Melt 2 tablespoons butter in an oven-safe skillet over medium heat. Cook pears (cut side down] until beginning to brown, about 5 minutes. Flip pears over and transfer skillet to oven. Bake for 20 minutes, until pears are soft. Transfer pears to serving platter. Meanwhile, in a small bowl, whisk together maple syrup, cinnamon, vanilla, apple juice, brown sugar, cranberries and salt. Pour mixture into skillet and bring to a low bowl. Then reduce and cook over medium-high heat, stirring frequently, until sauce reduces and thickens, 5-7 minutes. Cool slightly. Pour warm sauce over pears. Top with pecans and serve.
[Name] Spiedies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT12M [PrepTime] PT36H [TotalTime] PT36H12M [DatePublished] 2017-09-04T18:25:00Z [Description] These flavorful chunks of grilled meat are all about the Italian-inspired marinade. Skewered grilled beef or pork served on hoagie buns. [Images] character(0) [RecipeCategory] Meat [Keywords] "Very Low Carbs" [RecipeIngredientQuantities] ["3/4", "1/4", "1/4", "2", "4", "2", "3", "3", "2", "1", "2", "2", "1", "2 -3", NA, NA] [RecipeIngredientParts] ["olive oil", "red wine vinegar", "red wine", "garlic cloves", "fresh rosemary", "fresh oregano", "of fresh mint", "bay leaves", "crushed red pepper flakes", "sugar", "ground black pepper", "salt", "boneless beef roast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.8 [FatContent] 50.0 [SaturatedFatContent] 9.4 [CholesterolContent] 149.7 [SodiumContent] 1915.1 [CarbohydrateContent] 7.1 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 49.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large bowl, combine ingredients oil through salt, creating marinade. Put meat in a gallon zip-top bag, add marinade and refrigerate 24-36 hours. Soak skewers in water for 30 minutes. Prepare grill to medium-high heat for direct grilling. Thread meat on skewers and let sit as grill heats. When grill is ready, place skewers directly over flames. Cook 3-4 minutes; turn and grill 3-4 minutes more. Continue turning every few minutes until meat has crisp edges and is cooked through (safe internal temp 145*F for pork, 160*F for beef], 10-12 minutes total. Grill rolls briefly, if using. Remove meat from skewers. Serve as is, or on hoagie rolls.
[Name] Apple-Raspberry Bars [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-09-04T18:48:00Z [Description] The first apples of the season overlap with the last summer berries. Pair them with an almond-infused shortbread base in these heavenly bars. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "8", "1", "1", "1/4", "3", "6", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "salt", "baking powder", "sugar", "butter", "egg", "lemon zest", "apples", "raspberries", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.4 [FatContent] 9.2 [SaturatedFatContent] 4.0 [CholesterolContent] 26.9 [SodiumContent] 140.0 [CarbohydrateContent] 25.9 [FiberContent] 2.5 [SugarContent] 16.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 16 bars [RecipeInstructions] Preheat oven to 375*F. Grease a 9x9-inch baking pan with cooking spray. In a large bowl, whisk together ingredients flour through baking powder, plus 1/2 cup sugar. In small bowl, whisk melted butter, egg, zest and extract until smooth. Pour over flour mixture; work with hands to make soft dough. Pat 2/3 of dough in pan, prick all over with fork, and bake until browned, 15-20 minutes. In large bowl, toss fruit with spices and 1/2 c sugar. Scatter over bottom crust, crumble remaining dough on top. Sprinkle with remaining 1 tablespoon sugar. Bake until top is golden brown, 30 minutes. Cool completely; cut into 16 bars. Store leftovers in an airtight container.
[Name] The Best Salad Dressing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-04T21:48:00Z [Description] Make and share this The Best Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1/4", "1/3", "4", "2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "white vinegar", "honey", "brown mustard", "garlic clove", "soy sauce", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1408.8 [FatContent] 126.5 [SaturatedFatContent] 17.7 [CholesterolContent] 0.0 [SodiumContent] 5666.1 [CarbohydrateContent] 72.9 [FiberContent] 0.7 [SugarContent] 69.7 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Mix together all ingredients in a jar. Shake well before serving on salad greens.
[Name] Mexican Lasagna [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-04T23:14:00Z [Description] Make and share this Mexican Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "10 -12", "1", "16", "16", "14", "2", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "water", "salsa", "alfredo sauce", "cheese", "black olives", "green onion", "sour cream", "lettuce", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.1 [FatContent] 11.1 [SaturatedFatContent] 5.3 [CholesterolContent] 37.8 [SodiumContent] 795.7 [CarbohydrateContent] 25.2 [FiberContent] 3.6 [SugarContent] 2.3 [ProteinContent] 15.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet over medium heat, brown ground beef.", "Drain excess grease. Place back into skillet. Over medium heat, add water and taco seasoning and stir.", "Stir in refried eans. Mixture will be very thick. Once refried beans have softened and mixture is combined, turn off heat.", "Preheat oven to 350. Spread about 1/4 cup of salsa into the bottom of a 9x13 inch baking dish.", "Place a single layer of lasagna noodles on top of salsa.", "Evenly spread half the ground beef mixture on top of the noodles.", "Then evenly spread half the alfredo sauce on top of the ground beef.", "Next, dollop about half a cup of the salsa on top. Then sprinkle one cup of shredded cheese.", "Continue these steps one more time (lasagna noodles, ground beef mixture, alfredo sauce, salsa, and cheese].", "Cover with aluminum foil and bake for 35 to 45 minutes.", "Allow to cool for about 10 minutes before serving.", "Slice and top individual servings with sour cream, sliced green onions, and whatever taco toppings you prefer." ]
[Name] Coconut Cake With Whipped Cream Icing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT35M [TotalTime] PT1H10M [DatePublished] 2017-09-04T23:19:00Z [Description] Make and share this Coconut Cake With Whipped Cream Icing recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "4", "1/2", "1/2", "1/2", "2", "1", "1 1/2", "1/2", "1", "5", "2", "2", "6", "1/4"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "coconut oil", "butter", "granulated sugar", "coconut milk", "vanilla extract", "coconut", "sour cream", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8821.9 [FatContent] 592.6 [SaturatedFatContent] 449.0 [CholesterolContent] 908.6 [SodiumContent] 4034.8 [CarbohydrateContent] 846.6 [FiberContent] 39.4 [SugarContent] 465.7 [ProteinContent] 84.0 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Heat oven to 350 degrees. Line 3 (8-inch] cake pans with parchment and coat paper with baking spray; set aside. Mix flour, baking powder and salt. In a large bowl, cream coconut oil and butter with 1 1/3 cups of sugar. Add flour mixture alternately with coconut milk, beginning and ending with flour; add vanilla and almond extracts. If desired, add 1/2 cup of the shredded coconut to the batter. In a separate bowl, beat egg whites and remaining 2/3 cup sugar to soft peaks. Fold egg white mixture into cake batter, just enough to incorporate. Spoon batter into prepared pans and bake, rotating pans halfway through, 25 to 35 minutes or until cake is springy to the touch. Cool cakes completely. For the frosting: Whip cream and sour cream to soft peaks. Add the confectioners' sugar and vanilla powder and continue whipping to stiff peaks. Frost cake with whipped cream frosting, spreading a layer of frosting between each layer. Sprinkle remaining shredded coconut on top and sides of cake. Refrigerate any leftovers.
[Name] Asparagus With Bearnaise Butter [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2017-09-04T23:42:00Z [Description] Make and share this Asparagus With Bearnaise Butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["fresh tarragon", "butter", "shallot", "dry white wine", "white wine vinegar", "water", "fresh asparagus"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.3 [FatContent] 15.5 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 138.7 [CarbohydrateContent] 6.5 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove the leaves from the tarragon sprigs. Set stems aside. Finely chop the leaves; set aside. In a small skillet, heat 2 tablespoons of the butter over medium heat. Add the shallot and the reserved tarragon stems. Cook, stirring frequently, until the shallot is translucent. Add the wine, vinegar and 1 tablespoon water. Increase heat to medium and cook until the liquid is mostly evaporated, about 5 minutes. Transfer to a small bowl, remove and discard the tarragon stems, and let cool completely. Once cool, add the remaining butter, the chopped tarragon leaves, 1/2 teaspoon salt (omit if using salted butter] and 1/4 teaspoon pepper. Mix until thoroughly combined. Heat oven to 425 degrees. Arrange asparagus on a rimmed baking sheet. Drizzle lightly with olive oil and season lightly with salt and pepper. Roast 10 minutes (longer for fatter spears] or until asparagus is crisp-tender and just beginning to brown on the tips. Serve asparagus with the butter.
[Name] Gratin Dauphinois [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-05T00:01:00Z [Description] This simple potato gratin (aka scalloped potatoes) is a specialty in Dauphine, France. The gratin can be made one day ahead and reheated in a 350 degree oven. Recipe adapted from &quot;French Classics Made Easy&quot; by Richard Grausman. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", NA, "4", "1", "1", "1 1/2", "1/2", "4"] [RecipeIngredientParts] ["garlic clove", "butter", "potatoes", "heavy cream", "kosher salt", "ground black pepper", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 458.6 [FatContent] 20.9 [SaturatedFatContent] 12.9 [CholesterolContent] 70.5 [SodiumContent] 815.1 [CarbohydrateContent] 57.8 [FiberContent] 6.7 [SugarContent] 4.5 [ProteinContent] 12.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 450 degrees. Rub the cut side of the garlic clove all over a gratin dish or other shallow baking dish, then mince and set the garlic aside. Generously butter the garlic-rubbed dish. Layer the potato slices in the buttered dish. In a small saucepan, combine the milk, cream, minced garlic, salt and pepper. Heat just until bubbles form around the edges of the pan. Pour mixture over potatoes. Bake 20 minutes; reduce oven to 400 degrees and continue baking 20 to 35 minutes more or until potatoes are tender and golden brown. Sprinkle top with cheese during the last 10 minutes of baking. Let stand for 10 to 15 minutes before serving. Serves 6 to 8.
[Name] Cheese Dollars [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-09-05T00:49:00Z [Description] Make and share this Cheese Dollars recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 2/3", "1", "4", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "sharp cheddar cheese", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 797.2 [FatContent] 57.8 [SaturatedFatContent] 36.4 [CholesterolContent] 161.3 [SodiumContent] 1128.0 [CarbohydrateContent] 48.8 [FiberContent] 1.8 [SugarContent] 0.5 [ProteinContent] 21.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine all ingredients and mix using a pastry blender, and then your hands until completely mixed. Roll dough into small balls. Place balls on a very lightly greased baking sheet. Flatten slightly with a fork. Bake at 400 degrees for 12 minutes, or until bottoms are golden brown. Don't over-bake. Cool completely before storing in an airtight container. Leftovers or extras can be frozen.
[Name] Pasta With Shrimp and Asparagus in Tarragon Cream Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-05T01:22:00Z [Description] Make and share this Pasta With Shrimp and Asparagus in Tarragon Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1/2", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["linguine", "butter", "asparagus", "leek", "half-and-half", "tarragon", "lemon peel", "lemon juice", "coarse salt", "large shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.6 [FatContent] 10.0 [SaturatedFatContent] 5.5 [CholesterolContent] 120.6 [SodiumContent] 878.0 [CarbohydrateContent] 35.1 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 17.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook linguine as directed on package. Drain, reserving 1/4 cup of the pasta cooking water. Meanwhile, melt butter in large, deep skillet on medium heat. Add asparagus and leeks; cook and stir 5 minutes or until asparagus is tender-crisp and leeks are softened. Stir in half-and-half, tarragon, lemon peel, lemon juice and salt. Bring to boil. Stir shrimp into skillet. Reduce heat to low; simmer 5 minutes or just until shrimp turn pink. Add linguine and reserved pasta cooking water; toss to coat well. Serve immediately. Serve with a salad and sourdough bread.
[Name] Gluten-Free Macaroons [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-05T01:30:00Z [Description] These macaroons are sugar-free, lower-carb, and gluten free. This recipe is still a work in progress. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/33/89/ZhFJVk9sTTmsmTerZj14_Resized_20170904_152653.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/2", "1/4", "2 1/2", "1/2", "1/4", "1/4", "2 1/2", "1/2", "1"] [RecipeIngredientParts] ["vanilla", "cream of tartar", "xanthan gum", "stevia", "salt", "unsweetened dried shredded coconut", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.9 [FatContent] 7.6 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 55.0 [CarbohydrateContent] 2.7 [FiberContent] 1.7 [SugarContent] 0.9 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] Whip egg whites, vanilla, almond extract, cream of tartar, and Xanthan gum until soft peaks form. Gradually beat in Stevia or Splenda sweetener, and whip until stiff peaks form. In a separate bowl, mix almond flour, coconut flour, salt, and shredded coconut. Fold egg whites mixture into flour/coconut mixture. Spoon tablespoon mounds onto parchment paper lined baking sheet. Bake at 300 degrees for 18-20 minutes (or until slightly browned on edges]. Microwave chocolate chips and olive oil for 20 seconds at a time, stirring between, until melted and smooth. Drizzle melted chocolate over the top of the macaroons.
[Name] Hash Brown Breakfast Skillet [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-05T14:07:00Z [Description] Make and share this Hash Brown Breakfast Skillet recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "2 1/2", "4", "1", "1", "4", NA] [RecipeIngredientParts] ["olive oil", "shredded hash brown potatoes", "green onions", "ham", "monterey jack pepper cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.3 [FatContent] 33.3 [SaturatedFatContent] 12.9 [CholesterolContent] 229.3 [SodiumContent] 788.7 [CarbohydrateContent] 29.1 [FiberContent] 2.3 [SugarContent] 2.2 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400*F. Heat 1 tablespoon olive oil in a large nonstick skillet or well seasoned cast iron skillet; add shredded potatoes and green onion (white portions only]; cook 6 minutes (1-2 minutes longer if you like extra crispy hash browns]. Add remaining tablespoon oil to pan; carefully flip potatoes in sections. Add ham and stir lightly. Cook 5-6 minutes. Top with cheese; let melt. Remove pan from heat. Make 4 shallow wells in the potato and ham mixture and break an egg into each. Season with salt and pepper. Transfer pan to oven and bake until egg whites set, about 7 minutes. Top with remaining green onion pieces and serve immediately.
[Name] Shepherd's Pie [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-09-05T14:13:00Z [Description] This shepherd's pie is loaded with flavorful beef and veggies then topped with fluffy and creamy mashed potatoes, then baked to perfection. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "1", "1/2", "2", "1", "1", "2", "6", "4", "2/3", "1/4", NA] [RecipeIngredientParts] ["lean ground beef", "onion", "garlic clove", "red pepper flakes", "Worcestershire sauce", "beef broth", "potatoes", "butter", "milk", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.1 [FatContent] 9.1 [SaturatedFatContent] 5.3 [CholesterolContent] 29.5 [SodiumContent] 572.5 [CarbohydrateContent] 54.5 [FiberContent] 6.7 [SugarContent] 3.6 [ProteinContent] 11.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Start by first cooking the potatoes in boiling water for about 20-30 minutes, or until fork tender. Drain the potatoes and then add them to a large bowl. Add in the butter and mash until smooth with a potato masher. Add the milk, parmesan cheese, salt and pepper and mash until smooth. Cook the ground beef in a skillet and brown until mostly cooked. Add onion and garlic and cook just until soft. Drain all grease. Add pepper flakes, Worcestershire sauce, onion soup mix and beef broth. Stir. Add frozen veggies and cook for a few more minutes until veggies are just starting to cook. Preheat oven to 350 degrees. Put meat mixture in 9' by 13' baking pan. Spread potatoes evenly over meat mixture. Texture potato surface with fork to make look pretty. Bake for 40-50 minutes or until golden on top. Consider broiling for 5 minutes at the end to lightly \"toast\" the surface.
[Name] Lighter Baked Spinach &amp; Artichoke Dip [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-05T14:25:00Z [Description] From a food magazine. This lightened-up version of a party classic still has plenty of creamy, delicious flavor. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["part-skim mozzarella cheese", "reduced-fat sour cream", "parmesan cheese", "garlic cloves", "frozen artichoke hearts", "reduced-fat cream cheese", "frozen chopped spinach", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.9 [FatContent] 11.1 [SaturatedFatContent] 6.7 [CholesterolContent] 38.4 [SodiumContent] 333.5 [CarbohydrateContent] 8.5 [FiberContent] 2.4 [SugarContent] 2.3 [ProteinContent] 11.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*F. In a large bowl, combine 1/2 cup mozzarella cheese, sour cream, 2 tablespoons Parmesan cheese, garlic, artichoke hearts, cream cheese and spinach until well blended. Spray a 1 1/2 quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly and golden brown. Top with diced fresh tomatoes, and serve with chips or crostini.
[Name] Lemon Olive Oil Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-09-05T14:50:00Z [Description] Recipe from Gourmet Magazine. A light and tender lemon-scented olive oil cake. You can use either extra-virgin or regular olive oil. Extra-virgin olive oil will yield a slightly stronger flavor. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "3/4", "3/4", "2", "1", "1", "4", NA] [RecipeIngredientParts] ["granulated sugar", "olive oil", "fresh lemon juice", "all-purpose flour", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2789.0 [FatContent] 183.8 [SaturatedFatContent] 29.9 [CholesterolContent] 830.0 [SodiumContent] 263.4 [CarbohydrateContent] 251.1 [FiberContent] 3.5 [SugarContent] 152.2 [ProteinContent] 39.5 [RecipeServings] nan [RecipeYield] 1 9-inch cake [RecipeInstructions] Preheat oven to 350*F. Grease a 9-inch springform pan with non-stick cooking spray. Line the bottom with a circle of parchment paper and grease with the non-stick spray. In the bowl of a stand mixer fitted with a wire whisk attachment, whip the egg yolks with 1/2 cup of the sugar until pale and thick. Combine the olive oil and lemon juice and with the mixer running on low, slowly add it to the yolk mixture. It may look slightly curdled. Add the flour and lemon zest and gently fold into the yolk-olive oil mixture with a spatula. Transfer mixture to a separate bowl and set aside. Clean the stand mixer bowl and whisk attachment. In the bowl of the stand mixer fitted with the wire whisk attachment, whip the egg whites until foamy, then slowly add 1/4 cup of the sugar and continue to beat to soft peaks. Gently fold into the olive oil mixture, just barely until incorporated. Do not overmix. Spread into the prepared pan and sprinkle with the remaining 2 tablespoons of sugar. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool for 10 minutes, then remove the sides of the springform pan and cool completely. Dust with powdered sugar and serve with whipped cream and fresh berries, or as desired.
[Name] Smashed Fingerlings With Jalapenos [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-09-05T15:09:00Z [Description] From Bon Appetit magazine. A different take on potato salad. These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapenos while warm. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1/2", NA, "1/4", "1", "1", "1/4"] [RecipeIngredientParts] ["fingerling potatoes", "olive oil", "sherry wine vinegar", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.2 [FatContent] 13.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 49.9 [CarbohydrateContent] 27.1 [FiberContent] 4.3 [SugarContent] 2.1 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450*F. Toss potatoes with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten. Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 1/4 cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeno, parsley and toss. Makes a great summer side.
[Name] Lemon Muffins With Toasted Coconut - Refreshingly Sweet! [AuthorId] 2001696278 [AuthorName] fufuskitchen [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-09-05T20:09:00Z [Description] Lemons are literally an amazing fruit; you can use them in so many ways. Here, they will be used to add a subtle fresh tang to your often sweet dessert. The acidity in lemons will counter the sweet you often taste in most desserts. This recipe is light, refreshing and above all: EASY! The only sweet part would be the glaze which you can omit if you wish to do so but it definitely elevates the taste of the muffin :) For more information on this recipe please visit: https://www.fufuskitchen.com [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001696278/VFzVkydUQe28gzEe7kJ0_muffins.jfif" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["15", "1", "1", "1", "1 -2", "2"] [RecipeIngredientParts] ["lemon", "lemon juice", "vanilla extract", "powdered sugar", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.6 [SodiumContent] 186.9 [CarbohydrateContent] 30.8 [FiberContent] 0.4 [SugarContent] 20.3 [ProteinContent] 1.3 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Follow the directions of the cake mix and have that ready. Add 1 tablespoon of lemon juice; grate 1 lemon's  zest in there as well. Squeeze 1/2 a lemon's juice also. If you like more lemon flavor you can juice the other half as well. Add 1 teaspoon vanilla extract; stir everything together with the cake mix. Pour batter into your cake mold of choice- I usually use a loaf pan! Bake according to directions on the cake mix box. (Takes about 10-15 minutes]. Check center using a tooth pick or a fork after 15-20 min to make sure it is baked all the way through. The toothpick should be clean when you enter it into the cake rather than have raw batter on it. Once baked through; take muffins out and let them cool. Work on making the glaze! Just add the 2 cups of powdered sugar with 2 tablespoons of lemon juice either fresh or from concentrate and mix very well till you get a nice semi-thick consistency. Place aside. Once muffins are cool; poke a few tiny openings on top and pour the glaze over them with a spoon. This way the cake absorbs more moisture and the top has a lightly gloss look! Make sure to have aluminum foil or wax paper at the bottom of the cupcakes before pouring the glaze all over. Easier clean up. Garnish by grating some lemon zest over the glaze. Your muffins are ready to enjoy! Toasted Coconut Portion. *Now, if you would like to have an extra depth of flavor to these muffins you can add toasted coconut into the cake batter and garnish with toasted coconut as well. You can buy toasted coconut already packaged or you can toast them yourself. Buy coconut flakes and spread them onto a silicone mat in your pan and place in a 325 degree oven for 3-4 minutes on each side till golden brown! Of course, you can make this recipe into a cake or a loaf; it doesn't have to be cupcakes or muffins!
[Name] Ashley's Pasta Salad [AuthorId] 2001696490 [AuthorName] Anonymous [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-09-05T20:12:00Z [Description] This pasta salad is to be served room temperature. It's great for Spring or Summer and provides 10 servings. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "18", "1", "4", "12", "1", "1"] [RecipeIngredientParts] ["pasta", "cucumber", "chicken breasts", "cherry tomatoes", "black olives", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.3 [FatContent] 28.1 [SaturatedFatContent] 8.0 [CholesterolContent] 57.1 [SodiumContent] 990.5 [CarbohydrateContent] 34.4 [FiberContent] 1.9 [SugarContent] 6.4 [ProteinContent] 26.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] cook gluten free pasta. pan fry chicken well done. drain olives. peel and dice cucumber. quarter cherry tomatoes. mix all ingredients. refridgerate.
[Name] Kansas Caviar [AuthorId] 2001696490 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-09-05T20:15:00Z [Description] Make and share this Kansas Caviar recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["black beans", "cilantro", "bell pepper", "lime", "tomatoes", "salt", "Tabasco sauce", "white corn", "corn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.7 [FatContent] 20.4 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 374.2 [CarbohydrateContent] 75.2 [FiberContent] 9.6 [SugarContent] 4.6 [ProteinContent] 11.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] strain and rinse cans of black beans. strain yellow corn. strain white corn. dice onion. dice bell pepper. chop cilantro. strain cans of petite cut tomatoes. mix all ingredients, squeeze in lime fresh lime juice, salt and tobacco to taste.
[Name] Blackened Catfish Po'Boy Tacos With Cajun Remoulade [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-09-05T20:20:00Z [Description] From ESPN magazine. Chef G. Garvin took time to size up the blackened catfish po'boy tacos debuting at the Braves' new SunTrust Park. He is an expert on Southern cuisine. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/4", "2", "2", "2", "12", NA, "1", "4", "2", "2", "2", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["lettuce", "plum tomatoes", "flour tortillas", "white pepper", "mayonnaise", "creole mustard", "capers", "chili powder", "garlic powder", "lemons", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.5 [FatContent] 24.1 [SaturatedFatContent] 4.8 [CholesterolContent] 93.5 [SodiumContent] 1477.8 [CarbohydrateContent] 50.9 [FiberContent] 5.4 [SugarContent] 4.5 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Blackened Catfish.", "Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.", "Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.", "Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.", "Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.", "Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage] and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.", "Remoulade:", "In a bowl, combine all the ingredients and stir." ]
[Name] Gordon Ramsey's Jerk Chicken [AuthorId] 2001216579 [AuthorName] Ryan C. [CookTime] PT32M [PrepTime] PT15M [TotalTime] PT47M [DatePublished] 2017-09-05T20:33:00Z [Description] Make and share this Gordon Ramsey's Jerk Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1", "2", "1", "2", "1", "2", "1", "1", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["chicken legs", "olive oil", "Worcestershire sauce", "rice", "fresh thyme sprigs", "scotch bonnet pepper", "garlic cloves", "ground cloves", "ground cinnamon", "ground nutmeg", "ground allspice", "fresh thyme sprigs", "fresh ground black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.3 [FatContent] 24.9 [SaturatedFatContent] 6.5 [CholesterolContent] 138.6 [SodiumContent] 218.7 [CarbohydrateContent] 43.5 [FiberContent] 1.9 [SugarContent] 1.2 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 220°C/Gas 7. (marinade ingredients begin at the chillies. use 1-2 scotch bonnet chillis (deseeded and finely chopped]]. First prepare the marinade by combining all the ingredients with a good grinding of black pepper and a dash of oil. Rub the marinade into the chicken pieces, massaging it into the scored meat. Leave to marinate for at least 1 hour (or, better still, overnight]. Heat a large ovenproof pan over a medium-high heat and add a dash of oil. Fry the chicken pieces for about 10 minutes until golden brown on all sides. Add the Worcestershire sauce and cook for 2 minutes. Cover with an ovenproof lid or foil and place in the preheated oven for 20 minutes until cooked through (if your pan isn’t ovenproof, simply transfer the chicken to a roasting tray]. Remove the foil for the last 5 minutes if the chicken needs colouring a little more. Serve the chicken hot with rice.
[Name] Chicken Provolone [AuthorId] 2001696534 [AuthorName] Nlsawye [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-09-05T20:34:00Z [Description] Make and share this Chicken Provolone recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "provolone cheese", "garlic clove", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1112.5 [FatContent] 69.4 [SaturatedFatContent] 34.2 [CholesterolContent] 291.8 [SodiumContent] 1846.5 [CarbohydrateContent] 17.0 [FiberContent] 2.5 [SugarContent] 9.1 [ProteinContent] 101.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Sprinkle chicken with seasoning and salt / pepper. Brown chicken 8 min on each side. spray pan lay chicken in pan add spaghetti sauce. bake at 350 for 20 to 30 min til chicken is done. add cheese bake until melted serve wth garlic bread.
[Name] Oven Fried Okra [AuthorId] 2000745742 [AuthorName] susan.brookshire [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-05T20:34:00Z [Description] Make and share this Oven Fried Okra recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "1/8", "3/4", "3/4", "1/4", "1/8"] [RecipeIngredientParts] ["fresh okra", "yellow cornmeal", "flour", "seasoning salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 13.2 [CarbohydrateContent] 19.3 [FiberContent] 4.6 [SugarContent] 1.5 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash and cut okra into 3/4\" slices. Cook okra in microwave on high power 5 minutes.", "In the meantime, combine cornmeal, flour and spices in a ziplock bag.", "Pour cooked okra in ziplock bag, lock and toss until well-coated.", "Line a rimmed cookie sheet with non-stick foil and spray with Olive Oil.", "Pour okra out onto cookie sheet and spray Okra with Olive Oil.", "Bake in 400 degree oven for about 10 minutes.", "Using a spatula, flip Okra and bake 10-15 more minutes until golden and crisp." ]
[Name] Big Grandma's Open Face Peach Cake [AuthorId] 426302 [AuthorName] DeidreJane [CookTime] PT35M [PrepTime] PT1H [TotalTime] PT1H35M [DatePublished] 2017-09-05T20:35:00Z [Description] Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3 1/2", "2/3", "1 1/4", "5", "8", "4", "1/2", "1", "1/4", "1", "1"] [RecipeIngredientParts] ["flour", "sugar", "butter", "lemon juice", "sugar", "cinnamon", "flour", "apricots", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.6 [FatContent] 21.5 [SaturatedFatContent] 12.8 [CholesterolContent] 120.0 [SodiumContent] 173.0 [CarbohydrateContent] 59.7 [FiberContent] 2.7 [SugarContent] 28.2 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter, then add sugar and one egg yolk at a time, beating after each addition. Add flour and work in with above mixture. Wrap in wax paper and refrigerate overnight. Next day, remove dough from refrigerator to room temperature. Peel and slice fruit and place in lemon juice. Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter]. Sprinkle rolled out dough with the sugar and cinnamon mixture. Sprinkle flour over fruit and line up fruit in rows on dough. Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes. Remove from oven and brush with jam melted in water.
[Name] Easy Apple Coffee Cake [AuthorId] 1802818938 [AuthorName] Papergoddess [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-09-05T20:36:00Z [Description] I found this recipe on RecipeZaar many years ago. For some reason, it's not here anymore, so I'm reposting it. This is a fantastic recipe, especially if you're a lazy baker like I am. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "brown sugar", "cinnamon", "walnuts", "pecans", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.3 [FatContent] 20.2 [SaturatedFatContent] 6.6 [CholesterolContent] 67.7 [SodiumContent] 392.7 [CarbohydrateContent] 61.4 [FiberContent] 1.7 [SugarContent] 39.0 [ProteinContent] 5.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix together cake mix, eggs, and pie filling. Pour into a sprayed 9 x 13 inches baking pan. Combine brown sugar, cinnamon, and chopped nuts, and sprinkle evenly over the top of batter. slice butter into 1/4 inch pats and distribute evenly over the top. Bake in 350 degree oven for 35 - 40 minutes.
[Name] Beet Burgers [AuthorId] 2000239534 [AuthorName] Ree Devi [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-05T20:36:00Z [Description] Using a little more effort, these beet burgers a great substitute that can be vegetarian if an egg substitute is used. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "2/3", "1/2", "2", "1/4", "1 1/2", "1/8", "1", "1"] [RecipeIngredientParts] ["beets", "onion", "parmesan cheese", "cheddar cheese", "avocado oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.6 [FatContent] 14.9 [SaturatedFatContent] 3.4 [CholesterolContent] 37.4 [SodiumContent] 146.8 [CarbohydrateContent] 11.1 [FiberContent] 1.8 [SugarContent] 2.7 [ProteinContent] 8.8 [RecipeServings] 6.0 [RecipeYield] 12 Patties [RecipeInstructions] Peel and mince beets. Finely chop onions and pumpkin seeds. Add all ingredients together. Form into 12 patties. Bake in oven at 350 degrees 20 minutes or until patty is done, turning once.
[Name] Black Bean Burgers [AuthorId] 2000239534 [AuthorName] Ree Devi [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-05T20:37:00Z [Description] Easy been burgers using avocado to make the burger moist. Add sliced avocado on top of your burger for a tasty combination. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "4 1/2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["black beans", "avocado", "green chilies", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.4 [FatContent] 4.8 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 102.2 [CarbohydrateContent] 31.7 [FiberContent] 9.4 [SugarContent] 1.5 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] 4 Patties [RecipeInstructions] Drain black beans and mash beans with a fork or use food processor. Mash avocado. Add all ingredients together. Form into patties. Bake in oven at 350 degrees until warm and formed.
[Name] Cabbage Slaw [AuthorId] 2000239534 [AuthorName] Ree Devi [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-09-05T20:38:00Z [Description] Make and share this Cabbage Slaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2/3", "2", "2"] [RecipeIngredientParts] ["green cabbage", "red cabbage", "mayonnaise", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.9 [CarbohydrateContent] 1.7 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 0.2 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Chop all cabbage (preference for slaw]. Add all ingredients together and mix well. Chill overnight.
[Name] Shrimp and Vegetable Soup [AuthorId] 2000239534 [AuthorName] Ree Devi [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-09-05T20:42:00Z [Description] Make and share this Shrimp and Vegetable Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "28", "16", "1", "1/2", "1/2", "1", "1/2", "3", "1", "1/4", "1/8"] [RecipeIngredientParts] ["chicken broth", "crushed tomatoes", "shrimp", "onion", "broccoli", "cauliflower", "cabbage", "sweet pepper", "bay leaves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 108.4 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 71.4 [SodiumContent] 904.5 [CarbohydrateContent] 11.9 [FiberContent] 2.9 [SugarContent] 2.1 [ProteinContent] 12.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine chicken broth, tomatoes and bay leaves and heat over low heat. Chop onions and other vegetables and pan fry veggies with spices, using oil or butter as needed to cook. Add vegetables to soup broth once cooked. Let soup simmer. Peel shrimp, chop and cook on skillet, then add to soup right before serving.
[Name] Peanut Butter Whipped Cream [AuthorId] 1479583 [AuthorName] Unlikely Cookie [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-05T20:43:00Z [Description] Easy, wonderful tasting whipped cream to accompany anything needing a sweet / peanut buttery topping. It is great on banana cream pie, cheesecake, or coffee drinks. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "3 -4", "1/2"] [RecipeIngredientParts] ["heavy whipping cream", "confectioners' sugar", "creamy peanut butter", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 613.0 [FatContent] 56.1 [SaturatedFatContent] 29.9 [CholesterolContent] 163.0 [SodiumContent] 155.8 [CarbohydrateContent] 23.1 [FiberContent] 1.4 [SugarContent] 17.1 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a large bowl. Beat with mixer on medium-high setting until stiff peaks form. Holds great in fridge or use right away!
[Name] French Bread [AuthorId] 2000086432 [AuthorName] Dayna F. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-05T20:45:00Z [Description] Make and share this French Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["4 1/2", "2 1/2", "1", "1", "7"] [RecipeIngredientParts] ["warm water", "salt", "butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.5 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.0 [SodiumContent] 237.4 [CarbohydrateContent] 22.5 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 3.3 [RecipeServings] 30.0 [RecipeYield] 2 loaf [RecipeInstructions] Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl& dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended. Knead on Speed 2 about 2 minutes longer. Dough will be sticky. Put dough in large greased bowl, turning to coat. Cover and let rise in warm place, free from draft, about 1 hour,. divide into two loaves let rise while oven preheats Bake at 450F for 25 minutes, then remove from oven.
[Name] French Bread [AuthorId] 669653 [AuthorName] cuteandbublee [CookTime] PT25M [PrepTime] PT1H20M [TotalTime] PT1H45M [DatePublished] 2017-09-05T20:45:00Z [Description] Make and share this French Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2 1/2", "1", "1", "7"] [RecipeIngredientParts] ["warm water", "salt", "butter", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.9 [FatContent] 0.7 [SaturatedFatContent] 0.3 [CholesterolContent] 1.0 [SodiumContent] 237.3 [CarbohydrateContent] 22.4 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] 30.0 [RecipeYield] 2 loaves [RecipeInstructions] measure out water add butter warm it up in microwave set aside. measure out yeast out to standmixer add water. now measure out all other ingredients and toss in standmixer all at once. using the dough hook set it to speed 2 and let it go for 3 minutes. dough will be slightly sticky . spray or oil a bowl roll the dough on it and cover it for at least 1 hour separate into two loaves. preheat the over to 450. cook for 25 minutes.
[Name] Molasses Crinkles [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-09-05T20:46:00Z [Description] Super soft, chewy and fresh tasting Molasses cookies. I always prefer to under bake cookies so they're soft but if you prefer a crisper version, just add a few minutes to the baking time [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/omAs11DMS7Q88g485LpW_Cookies%20on%20Plate.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Sweet", "Baking", "< 60 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["12", "1/3", "1/3", "1", "1", "1/2", "2 1/2", "1", "1 1/2", "1 1/2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "egg", "vanilla", "molasses", "flour", "baking soda", "ground cinnamon", "ground ginger", "ground cloves", "ground allspice", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.5 [FatContent] 6.1 [SaturatedFatContent] 3.7 [CholesterolContent] 23.0 [SodiumContent] 134.2 [CarbohydrateContent] 21.3 [FiberContent] 0.5 [SugarContent] 9.7 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 24 Cookies [RecipeInstructions] ["Cream together butter and sugars. Add egg, vanilla and molasses and continue beating until incorporated.", "Stir dry ingredients together in a separate bowl; then add to creamed mixture. Mix together. The dough will be soft; add a little extra flour if you like. Watch the video for tips on this: https://www.youtube.com/watch?v=rM21ykIsqUA.", "Roll the cookie dough into one inch balls. Roll the balls in additional sugar and place on baking sheet. Bake at 375 degrees for 8-10 minutes.", "Let cool on the baking sheet for a couple minutes and remove to wire rack to continue cooling." ]
[Name] Maple Apple Porridge [AuthorId] 2001571288 [AuthorName] anonymousperson [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2017-09-05T20:46:00Z [Description] Make and share this Maple Apple Porridge recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] [NA, NA, NA, NA, "1"] [RecipeIngredientParts] ["quick oats", "low-fat milk", "maple syrup", "apple", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.3 [CarbohydrateContent] 2.1 [FiberContent] 1.4 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Combine oat bran, grated apple, and milk, cook on high in microwave for two minutes. Sprinkle with cinnamon, drizzle with maple syrup according to taste. add extra milk (optional]. enjoy.
[Name] Spinach Artichoke Dip [AuthorId] 669653 [AuthorName] cuteandbublee [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-05T20:47:00Z [Description] Make and share this Spinach Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "8", "5", "8", "14"] [RecipeIngredientParts] ["cream cheese", "garlic cloves", "mozzarella cheese", "artichoke hearts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.5 [FatContent] 21.2 [SaturatedFatContent] 12.0 [CholesterolContent] 69.3 [SodiumContent] 367.3 [CarbohydrateContent] 9.9 [FiberContent] 4.9 [SugarContent] 2.3 [ProteinContent] 11.2 [RecipeServings] 8.0 [RecipeYield] 4 Cups [RecipeInstructions] Sweat garlic in a pan. Add artichoke hearts should make a searing sound cook 1 minute. Add in spinach until wilted. Add in cheeses cook till melted.
[Name] Creamy Tomato Basil Zucchini &quot;Linguini&quot; [AuthorId] 2000832839 [AuthorName] Janice [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-05T20:49:00Z [Description] Make and share this Creamy Tomato Basil Zucchini &quot;Linguini&quot; recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1", "2", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["zucchini", "salt", "olive oil", "chicken breast", "cherry tomatoes", "salt", "pepper", "garlic powder", "dried basil", "olive oil", "garlic cloves", "chicken broth", "parmesan cheese", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.1 [FatContent] 28.4 [SaturatedFatContent] 8.4 [CholesterolContent] 68.4 [SodiumContent] 2286.5 [CarbohydrateContent] 12.3 [FiberContent] 3.3 [SugarContent] 7.2 [ProteinContent] 28.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Use a peeler to thinly slice zucchini into “linguini” noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels. 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl. 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in]. 4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat. 5. Serve and garnish with fresh chopped basil (optional]. 6. Enjoy!
[Name] Aunt Kathy's Strawberry Pie [AuthorId] 2001008516 [AuthorName] lynn.demeter [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-05T20:53:00Z [Description] Make and share this Aunt Kathy's Strawberry Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "2", "1", "4", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "frozen strawberries", "fresh strawberries", "Jello gelatin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.9 [FatContent] 9.2 [SaturatedFatContent] 2.9 [CholesterolContent] 5.7 [SodiumContent] 130.8 [CarbohydrateContent] 73.7 [FiberContent] 2.1 [SugarContent] 53.1 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 1 10 inch pie [RecipeInstructions] combine 2C sugar, 1/2 C cornstarch in saucepan. add 2 cups water and heat until boiling gently. Cook for 3 minutes. remove from heat and stir in 4T jello until dissolved. Pour over chopped strawberries, thawed and well drained if using frozen berries. Pour into baked pie crust and chill. Serve with whipped cream if desired.
[Name] CHOCOLATE TRUFFLE CHEESECAKE [AuthorId] 2001233907 [AuthorName] sandimackellar [CookTime] PT50M [PrepTime] PT40M [TotalTime] PT1H30M [DatePublished] 2017-09-05T20:57:00Z [Description] This is a heavy, dense cheesecake. I prefer the Oreo crust and bake it for the crunch, but use your favorite crust. If it cracks you can melt two additional squares of chocolate with 2 Tbsp. whipping cream and cover the top. The original recipe called for this anyway, but I like it better without a crunchy topping. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "4", "1 1/3", "1", "8", "1/3", "4"] [RecipeIngredientParts] ["butter", "cream cheese", "white sugar", "vanilla", "hazelnut-flavored liqueur", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.0 [FatContent] 27.8 [SaturatedFatContent] 15.7 [CholesterolContent] 116.6 [SodiumContent] 227.2 [CarbohydrateContent] 28.2 [FiberContent] 0.8 [SugarContent] 26.3 [ProteinContent] 5.6 [RecipeServings] 16.0 [RecipeYield] 16 [RecipeInstructions] Make crust with first two ingredients and press into a 10-inch springform. Bake at 325 for 10 minutes. Let cool completely. Pre-heat oven to 350. Beat cream cheese, sugar, vanilla and sugar on medium until very smooth. Add eggs, one at a time, until just blended. Add chocolate and liqueur. Cover outside of springform well with heavy-duty aluminium foil. Pour filling into springform and place it in a large turkey roaster or other pan. Pour boiling water around the springform, to a depth of about one inch. Bake at 350 for 45 to 50 minutes. Center should be almost set. Cool, then refrigerate.
[Name] Creamy Parmesan Baked Trout [AuthorId] 250812 [AuthorName] ashdoes [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-05T20:58:00Z [Description] Make and share this Creamy Parmesan Baked Trout recipe from Food.com. [Images] character(0) [RecipeCategory] Trout [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["trout", "parmesan cheese", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.0 [FatContent] 14.0 [SaturatedFatContent] 4.0 [CholesterolContent] 102.6 [SodiumContent] 564.3 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 37.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Set oven to 350*. Place Trout in greased baking dish. Mix remaining ingredients, leaving out Paprika. Layer sauce on trout. Sprinkle with Paprika. Cook for 20-25 minutes. If you don't know how to Butterfly the Trout, there are some great tutorials on YouTube.
[Name] Egg Salad [AuthorId] 2001701689 [AuthorName] Slendercow529 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-05T20:58:00Z [Description] Make and share this Egg Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["5", "3", "1", "1", NA, "1/2", NA] [RecipeIngredientParts] ["hard-boiled eggs", "mayonnaise", "chives", "salt", "onion", "onion powder", "pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.4 [FatContent] 8.9 [SaturatedFatContent] 2.7 [CholesterolContent] 310.8 [SodiumContent] 2429.7 [CarbohydrateContent] 1.9 [FiberContent] 0.2 [SugarContent] 1.0 [ProteinContent] 10.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Chop Eggs in Half, Put Eggs in a Bowl and Crush them with a Fork. Add Mayo and Blend with Eggs in your Same Bowl. Then Add Onion Powder, Garlic Powder, Salt, Pickles and Onions. Mix Together Until it Looks Like Egg Salad!
[Name] Simple Corned Beef Hash [AuthorId] 232532 [AuthorName] BethHallKelley [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-05T21:00:00Z [Description] A quick tasty meal that children seem to like alot, my husband tolerates it because it was one of the few things I knew how to cook when we married.
[Name] Ghost Pepper Chili Hot Sauce [AuthorId] 2000381544 [AuthorName] Nick P. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-05T21:00:00Z [Description] Make and share this Ghost Pepper Chili Hot Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1", "1", "1", "3", "2", "1"] [RecipeIngredientParts] ["red chili peppers", "red bell pepper", "whole tomatoes", "onion", "garlic cloves", "cider vinegar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 3.4 [FiberContent] 0.6 [SugarContent] 2.2 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 20 Ounces [RecipeInstructions] Add all ingredients to a large saucepan. Add water to cover and bring to a boil. Reduce heat to low and allow to simmer about 20-30 minutes to soften. Transfer contents to a food processor and process until smooth. Transfer to a container. Seal and refrigerate until ready to use. NOTE: The flavors will grow more intense the longer you wait.
[Name] Tangy Lemonade Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-09-05T21:33:00Z [Description] From Taste of Home magazine. A low fat, low sugar dessert using sugar-free gelatin and lemonade powder mix. Very refreshing and easy to make. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1 3/4", "8", "3 1/2", "1", NA] [RecipeIngredientParts] ["sugar-free lemon gelatin", "boiling water", "reduced-fat cream cheese", "reduced fat graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 87.0 [FatContent] 5.8 [SaturatedFatContent] 3.4 [CholesterolContent] 20.4 [SodiumContent] 184.3 [CarbohydrateContent] 4.3 [FiberContent] 0.0 [SugarContent] 2.5 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Dissolve gelatin in boiling water in a small bowl. Place in refrigerator to cool but do not let it gel. When cool, transfer to a blender and add the cream cheese and lemonade mix; cover and process until smooth. Pour into the crust, refrigerate till firm. Serve with whipped topping.
[Name] Pressure Cooker Barbacoa [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-09-05T21:53:00Z [Description] Barbacoa made in a pressure cooker. So much faster than stovetop or crockpot! We use an Instant Pot but the recipe works for any pressure cooker. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1", "1/2", "1/3", "3", "3", "1 1/2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["salt", "ground black pepper", "beef broth", "lime, juice of", "apple cider vinegar", "bay leaves", "chipotle peppers", "ground cumin", "dried oregano", "cinnamon", "onion powder", "ground cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.6 [FatContent] 9.4 [SaturatedFatContent] 3.4 [CholesterolContent] 74.8 [SodiumContent] 749.8 [CarbohydrateContent] 1.9 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 24.4 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] Add oil to the bottom of the pressure cooker and heat with lid off. Rub meat with salt and pepper, then sear on all sides. Add the rest of the ingredients, cover, and cook at pressure for 50 minutes. Allow natural release (will take 15-20 minutes]. Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
[Name] Pressure Cooker Carnitas [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-05T23:24:00Z [Description] Adapted from &quot;pressurecookrecipes.com&quot;. We use an Instant Pot but any pressure cooker will work. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/4", "7/8", "4", "1", "1", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["garlic cloves", "onion", "ground cumin", "ground cinnamon", "bay leaves", "soy sauce", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.1 [FatContent] 33.5 [SaturatedFatContent] 11.6 [CholesterolContent] 131.6 [SodiumContent] 281.1 [CarbohydrateContent] 5.1 [FiberContent] 0.9 [SugarContent] 2.6 [ProteinContent] 33.0 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Mix cubed pork with all ingredients except stock. Allow to marinate for 20 minutes.", "Add everything to the pressure cooker and cook at pressure for 30 minutes, then allow 15 minute natural release.", "Remove the meat and spread out on a foil-lined baking dish (lasagna pan, something with sides so juice won't run off]. Drizzle with a few tbsp of the cooking liquid and broil 5 minutes, then flip the meat cubes, drizzle again and broil another 5 minutes.", "Eat in tacos, burritos, scrambled eggs, etc." ]