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[Name] So-Easy Apple Butter [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-09-06T15:19:00Z [Description] Make and share this So-Easy Apple Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["4", "2", "1/3", "2", "2", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["cooking apples", "sugar", "water", "cider vinegar", "ground cinnamon", "ground cloves", "ground allspice", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.6 [FatContent] 0.8 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 7.0 [CarbohydrateContent] 163.9 [FiberContent] 11.7 [SugarContent] 147.0 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Place apple slices in a 3 1/2 or 4-quart slow cooker. Stir in sugar, water, vinegar and spices. Cover; cook on high heat setting for 5 to 6 hours. Stir. Cool mixture at least 1 hour or cover and chill overnight. Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer.
[Name] Hawaiian Dipping Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-09-06T16:31:00Z [Description] A recipe I have had for years, I don't remember it's origin. It is a great dipping sauce for poultry or pork. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "molasses", "crushed red pepper flakes", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 16107.7 [CarbohydrateContent] 51.1 [FiberContent] 3.8 [SugarContent] 29.1 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Combine all ingredients in small bowl or jar. Let the mixture stand for 1 hour. Strain the sauce into individual sauce dishes to use as a dip for poultry or pork.
[Name] French Salad Dressing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-06T16:45:00Z [Description] This was my best friend's mother's recipe. When we graduated from college and started our first job in LA, Shirley Pike gave us this dressing and my dad gave us a huge box of fresh tomatoes. We lived on diced tomatoes and this sweet dressing that first month till our first payday. Great memories. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["olive oil", "sugar", "red wine vinegar", "ketchup", "salt", "dry mustard", "onions", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1229.1 [FatContent] 108.6 [SaturatedFatContent] 15.0 [CholesterolContent] 0.0 [SodiumContent] 1839.4 [CarbohydrateContent] 67.0 [FiberContent] 0.5 [SugarContent] 64.1 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Place all ingredients in a blender and blend till smooth. Place in sealed glass jar for storage in refrigerator.
[Name] Dickie's Cranberry Drop Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-06T17:05:00Z [Description] This was in an old recipe box of mine. It came from a college friend 30 years ago. She and her family made these at Christmas time and gave them away in tins. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1/4", "2", "1", "3", "1", "1/2", "1/4", "1", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "milk", "egg", "all-purpose flour", "baking powder", "salt", "baking soda", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.4 [FatContent] 21.7 [SaturatedFatContent] 8.9 [CholesterolContent] 54.8 [SodiumContent] 466.2 [CarbohydrateContent] 90.1 [FiberContent] 4.2 [SugarContent] 47.5 [ProteinContent] 9.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375*F. Cream butter and sugars together. Beat in milk, orange juice and egg. Sift together flour, baking powder, salt and baking soda. Add flour mixture in batches to the batter blending well after each addition. Stir in chopped nuts and cranberries. Drop dough by teaspoonfuls on greased baking cookie sheets. Bake 10 to 15 minutes. Allow to cool completely before placing in storage tins. They become more moist over time.
[Name] Shrimp Etoufee [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-09-06T17:32:00Z [Description] This comes from an old magazine article I had put away in a recipe box years ago. The recipe is from Mrs. Percy Lormand Sr., of Kaplan, La. "The former Velma Broussard grew up in Abbeville, La (pop. 15000), where one quarter of the last names in the telephone directory are Broussard. Their French ancestors came from Acadia about 200 years ago. This dish was served at this year's annual Southwestern Louisiana's Epicurian Food Festival Dinner in Lake Charles." [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Very Low Carbs", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1/2", "1/4", "3", "1/4", "1", "1", "5", "1", NA] [RecipeIngredientParts] ["fresh shrimp", "salt", "black pepper", "cayenne pepper", "onion", "celery", "green pepper", "garlic cloves", "water", "Worcestershire sauce", "cornstarch", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.8 [FatContent] 16.0 [SaturatedFatContent] 2.1 [CholesterolContent] 286.5 [SodiumContent] 1944.0 [CarbohydrateContent] 9.0 [FiberContent] 1.2 [SugarContent] 2.5 [ProteinContent] 31.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sprinkle shrimp with salt, pepper and cayenne in a medium-size bowl; reserve. Saute onion, celery, pepper and garlic in oil in a large saucepan until soft. Add shrimp, 1/2 cup of the water, the Worcestershire and pepper seasoning. Bring to boiling; lower heat; simmer gently for 15 minutes, or just until shrimp are pink and tender. Stir cornstarch into remaining 1/2 cup water in a 1-cup measure, then pour into mixture in saucepan. Cook, stirring constantly, until thickened and bubbly. Serve over hot cooked rice.
[Name] San Antonio Ceviche [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT24H [PrepTime] PT30M [TotalTime] PT24H30M [DatePublished] 2017-09-06T17:48:00Z [Description] I lived in San Antonio in 1980 and this recipe was posted in the local newspaper then. Found it in an old recipe box and want to put it here so I don't lose it again. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "1", "2", "2/3", "2", "2", "2 -3", NA, NA] [RecipeIngredientParts] ["sole fillet", "fresh cilantro", "onions", "fresh lime juice", "garlic cloves", "bay leaves", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.0 [FatContent] 37.6 [SaturatedFatContent] 5.3 [CholesterolContent] 34.1 [SodiumContent] 350.6 [CarbohydrateContent] 8.0 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 10.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the fish filets into one-half-inch cubes. Combine remaining ingredients and pour over fish cubes; cover and refrigerate for 12 to 24 hours. Remove bay leaves before serving. Serve on a bed of shredded lettuce and thinly sliced celery.
[Name] Peach Melba Molded Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT5H [PrepTime] PT2H [TotalTime] PT7H [DatePublished] 2017-09-06T18:52:00Z [Description] This is a very pretty layered salad. I have had this recipe for years and recently re-discovered it. It calls for regular Jello, but we now have sugar-free Jello, and should be fine to use instead. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "4", "1/4", "6", "1/4", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["fresh lemon juice", "lemon gelatin", "hot water", "milk", "mayonnaise", "cream cheese", "pecans", "red raspberries", "fresh lemon juice", "gelatin", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.8 [FatContent] 6.1 [SaturatedFatContent] 2.5 [CholesterolContent] 13.6 [SodiumContent] 122.4 [CarbohydrateContent] 23.5 [FiberContent] 3.8 [SugarContent] 18.4 [ProteinContent] 13.3 [RecipeServings] 14.0 [RecipeYield] nan [RecipeInstructions] Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups. Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set. Blend in peaches; pour into 3-quart mold. Refrigerate until set. Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm. Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups. Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set. Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours. To serve, unmold on a platter, slice and serve on a bed of lettuce.
[Name] Frozen Fruit Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-09-06T19:11:00Z [Description] I had this hidden away in an old recipe box. It is pretty as well as sooo good. Don't want to lose it again. Cook time is freeze time. I use a 15-oz drained can of sliced peaches for ease of preparation, instead of fresh peaches. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "2", "8", "2", "3/4", "2", "1/8", "1", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "walnuts", "maraschino cherries", "sour cream", "sugar", "fresh lemon juice", "salt", "crushed pineapple", "fresh blackberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.0 [FatContent] 14.4 [SaturatedFatContent] 6.3 [CholesterolContent] 26.6 [SodiumContent] 74.2 [CarbohydrateContent] 30.7 [FiberContent] 2.0 [SugarContent] 28.5 [ProteinContent] 2.7 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Peel peaches, half and slice. Hull strawberries, cut in half. Chop walnuts. Cut cherries in half. Blend together sour cream, sugar, lemon juice and salt in a medium bowl. Gently fold in all the fruits into the cream sauce. Pour into a 9-inch or 8-inch square pan; freeze until firm. Cut into squares to serve.
[Name] Booyah the Soup [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-09-07T16:29:00Z [Description] Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup/stew found in the Upper Midwestern United States. It was introduced to this country by Wallonian immigrants from Belgium. Booyah often requires up to two days and multiple cooks to prepare. It is cooked in specially designed “booyah kettles,” and is usually meant to serve hundreds of people. The name “Booyah” also refers to the event surrounding the meal. (Recipe courtesy of The Milwaukee Brewing Co.) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/32/DGDeTiV3QLCKZj4ay6V8_GK-Carnivorous-Booyah-4x3-H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "14", NA, "1", "1", "6", "2", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["chicken", "beef stew meat", "flour", "Polish kielbasa", "olive oil", "Spanish onion", "red bell pepper", "celery ribs", "carrots", "turnip", "pearl barley", "frozen corn", "frozen green pea", "red pepper flakes", "salt", "black pepper", "diced tomatoes with juice", "chicken broth", "beer"] [AggregatedRating] 3.5 [ReviewCount] 2.0 [Calories] 1179.4 [FatContent] 43.8 [SaturatedFatContent] 14.2 [CholesterolContent] 227.1 [SodiumContent] 3430.3 [CarbohydrateContent] 113.2 [FiberContent] 20.3 [SugarContent] 17.1 [ProteinContent] 82.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Remove all the meat from the cooked chicken. Discard the skin. You can reserve the bones for making stock. Chop the meat into bite size pieces. (1/2 inch cube]. Refrigerate the meat until needed. Cut the beef chuck roast into 1 inch cubes and put into a resalable plastic bag. Add 1 Tbsp of flour to bag and shake until all the meat cubes are coated. Heat 2 Tbsp oil in 8 qt pot. When hot, add the meat and brown on all sides. Remove browned beef with a slotted spoon and reserve, repeat with remaining beef cubes. Cut kielbasa into strips and cube (1/2 inch]. Add to hot pot and cook over medium high heat until browned. Remove with slotted spoon and add to beef. Do not drain fat from pot. Add onion, celery, red bell pepper, carrots, and the turnip to the pot. Sweat the vegetables over medium high heat until the onions are translucent. Add the Italian spice blend and the hot pepper flakes. Cook for 2 more minutes. Add can of diced tomatoes. Stir and continue to cook for 5 minutes. Add chicken broth and bring to a simmer. Add reserved chicken, beef, and sausage to pot. Bring to a simmer and cover. Simmer for 10 minute. Drain diced potatoes and add to pot along with barley. Cover and simmer all for 10 more minutes. Add frozen peas and corn. Add salt and pepper. Simmer 1 more minute. Taste and adjust seasoning. Just before serving add beer.
[Name] Braised Goat Crepe With Ragout [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT4H [PrepTime] PT15M [TotalTime] PT4H15M [DatePublished] 2017-09-07T16:44:00Z [Description] Make and share this Braised Goat Crepe With Ragout 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/53/34/33/lxSEmrS7So8snSxhNVAg_GK-Carnivorous-Crepe-4x3-H.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1/4", "2", "2", "2", "2", "2", "3", "1", "1/2", "1", "2", NA, "3", "1", "1", "1", "2", "1/4", "3", "1/4", "2", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "eggs", "milk", "water", "salt", "butter", "red wine", "salt", "sugar", "rosemary", "parsley", "garlic", "canned tomatoes", "corn", "mushroom", "oregano", "garlic", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1079.9 [FatContent] 51.7 [SaturatedFatContent] 29.1 [CholesterolContent] 361.7 [SodiumContent] 5037.7 [CarbohydrateContent] 69.2 [FiberContent] 5.7 [SugarContent] 20.0 [ProteinContent] 64.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] TO MAKE THE CREPES: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. TO BRAISE THE GOAT: Place all ingredients in roasting pan. Make sure meat is fully covered. If stock and wine do not cover, use water to top off. Cover roasting pan with tin foil or lid. Braise for 3 hours at 300 degrees or until tender. When meat is done, take out of oven and let set at room temperature for 20 minutes. With a slotted spoon remove meat to serving dish and then pour some of the braising liquid over the top. TO MAKE THE RAGOUT: In a large soup pot with a heavy bottom, slowly cook onions and butter. Onion should appear almost translucent when done. Then add rest of ingredients. Continue to stir. Cook for 1 hour on med-low heat.
[Name] Cajun Boudine [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT1H [TotalTime] PT4H [DatePublished] 2017-09-07T16:53:00Z [Description] Make and share this Cajun Boudine 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/53/34/34/Qrhv2xIyTeKtM0ajAEMF_GK-Carnivorous-PQM-Sausage-With-Mojo-Rojo-4x3-H.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3 1/2", "4", "4", "30", "4", "16", "16", "8", "6", "5", "4", "1", "1", "10", "1", "1", "1", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["chicken livers", "bacon", "salt", "brown sugar", "chili powder", "garlic granules", "hot paprika", "cayenne pepper", "file powder", "ground black pepper", "ground fennel", "ground cumin", "ground mace", "scallion", "red bell pepper", "green bell pepper", "cooked rice", "Tabasco sauce"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 982.2 [FatContent] 69.5 [SaturatedFatContent] 23.8 [CholesterolContent] 319.1 [SodiumContent] 2810.6 [CarbohydrateContent] 22.5 [FiberContent] 3.6 [SugarContent] 5.5 [ProteinContent] 63.8 [RecipeServings] nan [RecipeYield] 5 sausages [RecipeInstructions] Cut meat into cubes small enough to fit in your grinder. Marinate meat overnight with all ingredients except the rice and Tabasco. Cook rice and allow to cool. Sprinkle Tabasco over rice. Grind sausage on 3/16th die. Par freeze and paddle until fully emulsified. Fold in cooked rice and Tobasco mixture. Stuff into hog casings and freeze. Separate sausages and vacuum seal. Circulate at 155 degrees for 3 hours.
[Name] Frita Cheesesteak [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-07T17:02:00Z [Description] Make and share this Frita Cheesesteak 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/53/34/35/v5ZjHbTuMsPXN2MC40Ao_GK-Carnivorous-Frita-Cheesesteak-Whole-4x3-H.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "6", "1", "4", "1", "1/4"] [RecipeIngredientParts] ["heavy cream", "cheddar cheese", "beef", "onion"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2477.4 [FatContent] 237.5 [SaturatedFatContent] 127.5 [CholesterolContent] 617.8 [SodiumContent] 1269.9 [CarbohydrateContent] 31.8 [FiberContent] 1.9 [SugarContent] 2.9 [ProteinContent] 59.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["TO MAKE CHEESE SAUCE:", "Place the cream over medium heat until steam rises and the cream is hot. Shred the cheddar and place in a blender, add the hot cream and allow to sit for 4-5 minutes. Blend over high speed until smooth.", "TO MAKE THE SANDWICH:", "Cook the onions over high heat on a flat top or large pan, until caramelized.", "Add the beef, and cook for another minute or so.", "Cover the beef in 2 oz of the Frita sauce and allow the sauce to reduce on the beef and onions.", "Slather the cheese sauce on the Cuban bread, and the beef, onions and potato sticks. Garnish with crispy potatoes." ]
[Name] Lemon Ginger Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-09-07T17:36:00Z [Description] Make and share this Lemon Ginger Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "6", "5", "1", "1", "1", "1"] [RecipeIngredientParts] ["heavy cream", "sugar", "ginger", "brown sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 573.2 [FatContent] 50.1 [SaturatedFatContent] 29.6 [CholesterolContent] 412.0 [SodiumContent] 57.4 [CarbohydrateContent] 26.4 [FiberContent] 0.0 [SugarContent] 22.5 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat the cream in a saucepan with the ginger. Bring it just below boiling. Don't let it boil. Stir it occasionally to prevent a skin from forming. Simmer for 10 minutes. Meanwhile cream together the egg yolks and 5 tbsp sugar in a mixing bowl. Remove saucepan from heat and add lemon. Strain into a bowl. SLOWLY pour the cream into the egg, whisking gently with a fork to mix evenly. Be careful not to incorporate any air into the mixture or you'll have bubbles in your custard. And be careful not to pour too quickly or you'll cook the egg. Divide the mixture evenly between 4 ramekins and place in a lasagna pan (something with high sides]. Pour water into the pan (but don't get any into your ramekins] until it comes about halfway up your ramekins. Bake at 350 for about 30 minutes (more or less depending on the shape of your ramekins - short wide ones cook faster than taller narrower ones]. They're done cooking when they are set, but the center is jiggly. Remove from the water bath and cool, uncovered, on the counter until they reach room temperature. Then cover with plastic wrap and store in the fridge for up to 2 days (they need to chill for at least 4 hours]. When ready to eat, remove from the fridge, take off the plastic wrap, and top with a thin layer of white and brown sugar. Use a torch to caramelize the sugar, or you can place them under the broiler (but you have to watch them constantly to make sure they don't burn].
[Name] Goat Sliders on Scallion Rice Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-09-07T18:19:00Z [Description] Make and share this Goat Sliders on Scallion Rice Cakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/37/OhLdy4ohSMmoHtGIXXgI_GK-Carnivorous-Goat-Slider-4x3-H.jpg" [RecipeCategory] Healthy [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "1", "2", "1/8", "2", NA] [RecipeIngredientParts] ["turmeric", "garlic", "salt", "white rice", "water", "scallion", "eggs", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.1 [FatContent] 5.3 [SaturatedFatContent] 1.6 [CholesterolContent] 157.6 [SodiumContent] 174.9 [CarbohydrateContent] 39.0 [FiberContent] 1.4 [SugarContent] 0.2 [ProteinContent] 29.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] TO MAKE SLIDERS: Mix all ingredients together in mixing bowl. Form into 3 inch meat balls and gently/slightly flatten bottom and top with palm. Lightly grease a baking sheet with a drizzle of canola oil. Bake for 10 minutes at 350 degrees. Serve immediately. TO MAKE THE RICE CAKE: Put rice and water in a medium size sauce pan, medium heat. When water comes to a boil, turn heat down to low and cover. Let steep till water completely evaporated. Remove rice from sauce pan into medium size mixing bowl. Fluff with a fork. Add eggs, salt and scallion. Fully mix. Heat cast iron or sauce pan with canola oil on medium heat. Use an ice cream scoop to form rice cakes. Place rice cakes in skillet. When starting to become golden, flip and cook other side. When both sides are golden, remove from heat to serving plates. Serve immediately.
[Name] Hot Chicken [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-07T18:38:00Z [Description] Spicy, crunchy and tender — everything chicken should be. (Recipe courtesy of Flamingbird) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/38/UD5d5LlqQJyIxqpgWOOV_GK-Carnivorous-Flamingbird-Chicken-4x3-H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, "4", "4", NA, "2", "8", "4", "4", NA] [RecipeIngredientParts] ["paprika", "cayenne pepper", "brown sugar", "lemon pepper seasoning mix", "salt", "buttermilk", "flour", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1681.2 [FatContent] 80.4 [SaturatedFatContent] 23.6 [CholesterolContent] 717.1 [SodiumContent] 596.1 [CarbohydrateContent] 116.8 [FiberContent] 4.2 [SugarContent] 20.2 [ProteinContent] 114.2 [RecipeServings] nan [RecipeYield] 4 pounds [RecipeInstructions] Mix paprika, cayenne pepper, brown sugar, lemon pepper and salt and sprinkle over chicken. Let marinate, 2 hours - overnight. Prepare separate bowls, one with eggs, one with milk and one with flour. Dip chicken in milk, then egg, then dip in flour. Heat oil to 325 degrees F. Fry chicken for about 15 minutes total per batch (cycle out to ensure the oil stays at 325 degrees F]. Dip in hot sauce.
[Name] Mild Italian Sausage [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-09-07T18:42:00Z [Description] Make and share this Mild Italian Sausage 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/53/34/39/qObXaXCcS32lsT2TW0FQ_GK-Carnivorous-Nottoli-Italian-Sausage-4x3-H.jpg" [RecipeCategory] European [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["pork", "water", "salt", "pepper", "fennel seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 911.2 [FatContent] 41.8 [SaturatedFatContent] 14.0 [CholesterolContent] 380.8 [SodiumContent] 249.3 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 124.7 [RecipeServings] nan [RecipeYield] 1 pound [RecipeInstructions] Trim pork shoulder butts. Grind meat. Make spice mix (salt, pepper, fennel seed, roxan] and mix into meat. Stuff into hog casing. Hang on rack and place in cooler. Grill and place on bread with peppers.
[Name] Persimmon Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-07T18:48:00Z [Description] I made these when I was young and what made them so good was we had friends that had persimmon trees. We could go pick up off the ground the over ripe ones that had fallen off. They were a bit mushy but were naturally sweet. We would remove the skins and place 2 in freezer bags so we could make these cookies later on. I found this recipe in an old recipe box and it was like finding an old friend. I don't want to lose it again so I'm posting it here. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "allspice", "salt", "butter", "sugar", "egg", "walnuts", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1888.6 [FatContent] 88.2 [SaturatedFatContent] 33.8 [CholesterolContent] 215.0 [SodiumContent] 1373.8 [CarbohydrateContent] 262.4 [FiberContent] 10.8 [SugarContent] 144.7 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] ["Preheat oven to 350*F. Lightly grease or line one baking sheet with parchment paper.", "Combine the flour, baking soda, cinnamon, allspice and salt.", "Cream the butter with the sugar. Beat in the egg and persimmons.", "Add the flour mixture and mix until combined. Stir in the chopped nuts and raisins.", "Drop by teaspoonfuls, 2 inches apart onto the prepared baking sheet.", "Bake for 10-15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely." ]
[Name] Raw Frita [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-09-07T19:01:00Z [Description] Make and share this Raw Frita 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/53/34/41/XFBbHvVNRbqhuD3o6qhQ_GK-Carnivorous-Frita-Carpaccio-4x3-H.jpg" [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1", "8", "1", "1", "1", "1 1/4", "1 1/2", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["dried oregano", "salt", "cumin", "black pepper", "garlic cloves", "onion", "bell pepper", "red wine vinegar", "olive oil", "idaho potatoes", "beef", "shallot", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4045.4 [FatContent] 364.7 [SaturatedFatContent] 74.3 [CholesterolContent] 112.3 [SodiumContent] 21133.8 [CarbohydrateContent] 169.2 [FiberContent] 22.9 [SugarContent] 13.4 [ProteinContent] 30.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["TO MAKE THE SAUCE:", "Combine all of the ingredients in a blender and blend over high speed until smooth. Refrigerate Until ready to use.", "TO MAKE THE POTATO:", "Clean the potato with a brush and cold water. julienne the potato into small matchstick cuts.", "Place the cut potato in a sieve and rinse under cold water until all the starch has been removed. Fry in 300 degree oil until golden brown and crisp, about 6-7 minutes.", "TO ASSEMBLE:", "Place the raw beef on a plate and top with the crisp potatoes, shallot and chive. finish the dish with the frita sauce, olive oil and dried egg yolk." ]
[Name] Roasted Potato & Sausage Frittata [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-09-07T19:05:00Z [Description] Make and share this Roasted Potato & Sausage Frittata 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/53/34/42/BwfOxdm6Q6yLnJmRbVP7_GK-Carnivorous-Goat-Fritata-4x3-H.jpg" [RecipeCategory] Brunch [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "2", "6", NA] [RecipeIngredientParts] ["potatoes", "onion", "sausages", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1543.0 [FatContent] 82.2 [SaturatedFatContent] 27.1 [CholesterolContent] 1260.0 [SodiumContent] 1737.7 [CarbohydrateContent] 117.1 [FiberContent] 14.7 [SugarContent] 7.6 [ProteinContent] 81.2 [RecipeServings] nan [RecipeYield] 1 frittata [RecipeInstructions] Roasted potatoes sliced thin. Arrange in a fan display in sprayed glass pie pan. Thinly slice Merguez sausage and place between each potato round. Chop 1/2 small onion and sautéed until golden. Spread over potatoes. Whisk 6 eggs to frothy- add salt and pepper to taste. Pour egg mixture over potatoes until just to the top of the pan. Bake at 350 degrees Fahrenheit until set, approximately 20-25 minutes.
[Name] Japanese Sukiyaki Easily Make at Home Recipe [AuthorId] 2001703262 [AuthorName] iamyukachen [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-09-07T19:08:00Z [Description] I have added a secret ingredient to make the flavor tender, check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "300", "1", "1/2", "1/2", "1", "1/2", "3/4", "3/4"] [RecipeIngredientParts] ["Chinese cabbage", "mushroom", "beef", "udon noodles", "onion", "carrot", "soy sauce", "mirin", "sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.3 [FatContent] 23.8 [SaturatedFatContent] 9.8 [CholesterolContent] 32.7 [SodiumContent] 8065.8 [CarbohydrateContent] 13.2 [FiberContent] 2.4 [SugarContent] 5.0 [ProteinContent] 19.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare all the materials, vegetables cut into slices. Prepare the sukiyaki sauce(warishita] with the following ratio. Soy sauce : Mirin : Sugar : Water (ratio 6:3:1:1]. Stir fried the onion first. Add carrots, stir fry together until they get tender. Add the stems of chinese cabbage. Add warishita(sukiyaki sauce]. Add all materials until it get boiled. Check my youtube channel for full recipe, https://youtu.be/CWaO6yI-UTI.
[Name] Knockwurst Sausage [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-09-07T19:09:00Z [Description] Make and share this Knockwurst Sausage 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/53/34/44/ESiTOt4TQYKrN7TC3PRV_GK-Carnivorous-PQM-Kielbasa-4x3-H.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1930", "340", "34", "6", "9", "28", "9", "9", "6", "1"] [RecipeIngredientParts] ["salt", "salt", "ground black pepper", "artificial sweetener", "garlic powder", "ground allspice", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 961.4 [FatContent] 69.9 [SaturatedFatContent] 24.2 [CholesterolContent] 274.1 [SodiumContent] 3358.2 [CarbohydrateContent] 7.0 [FiberContent] 1.5 [SugarContent] 0.2 [ProteinContent] 67.5 [RecipeServings] nan [RecipeYield] 5 pounds [RecipeInstructions] ["Grind shoulder and fatback using medium sized grinding plate (3mm or 1/8”].", "Mix with beer and spices (all ground] until meat sticks to the sides of bowl (for myosin development].", "Stuff into hog casing and smoke for two hours at 144 degrees. Rotate every hour.", "Finish cooking in C-VAP (steam cooker] until 155 degrees internal temperature.", "Then, grill on a grill to get them grill marks.", "Finally, serve on a bun with caramelized onions, pickled carrots, shaved fennel, toasted almonds, and garnish with chopped herbs (equal parts: parsley, dill, and chives]." ]
[Name] Shrimp and Grits [AuthorId] 2001703585 [AuthorName] JlyJamm [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-07T19:10:00Z [Description] Make and share this Shrimp and Grits 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/2001703585/WXdJXhk6TTubK40zmsYh_20170825_193814.jpg" [RecipeCategory] One Dish Meal [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, "1", "3", "1", "1", "6", "4", "2", "1"] [RecipeIngredientParts] ["water", "grits", "butter", "parmesan cheese", "shrimp", "bacon", "lemon juice", "chives", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 622.4 [FatContent] 30.7 [SaturatedFatContent] 15.8 [CholesterolContent] 261.2 [SodiumContent] 1610.4 [CarbohydrateContent] 44.9 [FiberContent] 2.5 [SugarContent] 0.8 [ProteinContent] 39.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter. Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, chive and garlic. Saute for 3 minutes. Spoon grits into a serving bowl and top with shrimp mixture serve immediately.
[Name] Chickpea Stew [AuthorId] 166605 [AuthorName] Amedeane [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-09-07T19:10:00Z [Description] Make and share this Chickpea Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Pressure Cooker [Keywords] ["Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", "16", "1/4", "1/8", "1/4", "1", "3", "1/4"] [RecipeIngredientParts] ["yellow potatoes", "whole tomatoes", "turmeric", "ground cumin", "salt", "ground black pepper", "chickpeas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 150.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 170.3 [CarbohydrateContent] 33.5 [FiberContent] 5.7 [SugarContent] 3.3 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel, rinse and cut potatoes into 1 inch thick slices Core and chop tomatoes. Rinse spinach. Add all ingredients to pressure cooker, instant pot or large stock pot and cook on medium pressure for 45 minutes (medium heat for non-pressure cooler, stirring to prevent scorch].
[Name] Guacamole [AuthorId] 1697135 [AuthorName] bjoradio [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-09-07T19:11:00Z [Description] Make and share this Guacamole recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "3", "1", "1", "1", "1"] [RecipeIngredientParts] ["avocados", "lime", "salt", "red onion", "cilantro", "roma tomato", "pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.5 [FatContent] 7.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 295.5 [CarbohydrateContent] 6.3 [FiberContent] 3.8 [SugarContent] 1.0 [ProteinContent] 1.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Serve with chips.
[Name] Oatmeal Coconut Slices [AuthorId] 644764 [AuthorName] Chefaiath [CookTime] PT12M [PrepTime] PT2H [TotalTime] PT2H12M [DatePublished] 2017-09-07T19:11:00Z [Description] Good cookies! Oatmeal cocoAnut Slices as found in Canadian Cook Book. Love these cookies. Love! I add chocolate chips because chocolate. Make them months before Christmas with a variety of mix-ins , roll and freeze then they are ready to be freshly baked over the Christmas season. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "1 1/2", "1", "1", "3", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "rolled oats", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.6 [FatContent] 12.3 [SaturatedFatContent] 7.8 [CholesterolContent] 43.0 [SodiumContent] 289.6 [CarbohydrateContent] 39.5 [FiberContent] 2.1 [SugarContent] 23.2 [ProteinContent] 3.5 [RecipeServings] 20.0 [RecipeYield] 4 Or more dozen [RecipeInstructions] Cream butter and sugar. Add egg, vanilla. Mix. Add soda, salt, . Mix. Add oats, coconut, nuts. I add chocolate chips or baking gum drops. Make into 3 rolls, roughly 2 inch (5 cm] diametre. Wrap in plastic, refrigerate 1 hour. Slice into 1/4 inch slices,. 375 f. About 10 minutes or so.
[Name] Weisswurst Sausage [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-09-07T19:13:00Z [Description] Make and share this Weisswurst Sausage 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/53/34/49/n4oh2ZYWSjibjWg2qWcQ_GK-Carnivorous-Radler-Pretzel-With-Sausage-And-Mustards-4x3-H.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["795", "340", "568", "568", "41", "6", "5", "4", "3", "2", "2", "5"] [RecipeIngredientParts] ["eggs", "salt", "sugar", "ground black pepper", "lemon peel", "dried parsley", "ground mace", "ground ginger", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 885.4 [FatContent] 74.8 [SaturatedFatContent] 35.5 [CholesterolContent] 661.6 [SodiumContent] 3485.6 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 44.5 [RecipeServings] nan [RecipeYield] 5 lbs [RecipeInstructions] ["Grind shoulder and fatback twice using medium sized grinding plate (3mm or 1/8”]. Grinding the meat twice ensured that it will be extra emulsified.", "Combine the cream and eggs and use a food processor to mince the ground meat and cream/egg mixture. You don’t have to use all the cream/egg mixture in this stage, but using a generous amount will help the meat to emulsify. Putting these elements through the food processor is essential to the emulsification process. It should be very runny by the end.", "Mix the remainder (if any] of the cream/eggs in a bowl with the meat and spices (all ground] until meat sticks to the sides of bowl (for myosin development].", "Stuff into hog casing, very carefully as the product will be extremely runny.", "Finish cooking in C-VAP (steam cooker] until 165 degrees internal temperature. (Usually pork based sausages only need to cook to 155 degrees internal temperature, but because eggs cook at a higher temperature it must go to 165 degrees].", "Weisswurst is traditionally served in the morning in a bowl of water with fresh chives, but here at Radler we serve it over our haus kraut with our haus mustards and a pretzel. Many places in Germany will tell you Weisswurst should be eaten only after the casing is removed, and some places will even remove it for you!" ]
[Name] Billy Goat Meatballs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-07T19:19:00Z [Description] Make and share this Billy Goat Meatballs recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/50/V0tFE6FjRI65NbPE9Yth_GK-Carnivorous-Goat-Meatballs-4x3-H.jpg" [RecipeCategory] Meatballs [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1/2", "1/2", "2", "1/2", "2"] [RecipeIngredientParts] ["olive oil", "onion", "salt", "fresh thyme leave", "sweet paprika", "crushed red pepper flakes", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.9 [FatContent] 33.4 [SaturatedFatContent] 5.7 [CholesterolContent] 186.0 [SodiumContent] 2597.9 [CarbohydrateContent] 26.0 [FiberContent] 2.8 [SugarContent] 4.4 [ProteinContent] 10.7 [RecipeServings] nan [RecipeYield] 2 pounds [RecipeInstructions] Preheat the oven to 450 degrees. Drizzle 2 tablespoons of the olive oil into a 9–by-13 inch baking dish and use your hand to evenly coat the entire surface. Set aside. Heat the remaining 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the onions, 1-teaspoon salt and the thyme. Lower the heat to medium and cook, stirring frequently, until the onions are soft and nicely browned, 10 to 15 minutes. Transfer to a bowl and place in refrigerator to cool completely. Combine cooled onion mixture with remaining ingredients in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture into round, gold ball-sized meatballs (about 1.5 inches], making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another. Roast for 20 minutes, or until meatballs are firm and cooked through. A meat thermometer inserted into the center of the meatballs should read 165 degrees. Allow meatballs to cool for 5 minutes in the baking dish before serving.
[Name] Yankee Pot Roast [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2017-09-07T19:24:00Z [Description] Make and share this Yankee Pot Roast 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/53/34/51/bAemkQyOR5SZ0DH5fwM2_GK-Carnivorous-Yankee-Pot-Roast-4x3-H.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4 -6", "2", "1", "2", "4", "3", "3", "1", "18", "18", "1/4", NA, "1", "12", "10"] [RecipeIngredientParts] ["onions", "carrot", "celery ribs", "garlic cloves", "thyme", "bay leaves", "rosemary", "canola oil", "potato", "onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1046.8 [FatContent] 43.3 [SaturatedFatContent] 14.0 [CholesterolContent] 303.2 [SodiumContent] 620.5 [CarbohydrateContent] 62.4 [FiberContent] 10.0 [SugarContent] 19.4 [ProteinContent] 105.7 [RecipeServings] nan [RecipeYield] 4-6 pounds [RecipeInstructions] ["You need a heavy gauge pot with at least 6 inch sides and a cover. Tie and season the roast. Let it sit out while you large dice all the vegetables, leave the garlic whole and lightly chop the herbs.", "Heat pan (Medium/High] add oil and sear the meat on all sides until light brown. This should take about 10 minutes; try not to move too much to get good coloring. Remove meat and add vegetables.", "Lightly caramelize the vegetables and scrap the fondt off the bottom of the pan. Make sure to add the denser vegetables first. Add herbs and cook until they become fragrant.", "Add roast back in and ladle stock around the roast. Cover and cook in a 325 degree oven for 2.5 hours turning the roast every half hour.", "Remove from the oven and take the meat out of the pot and strain the liquid through a fine mesh strainer.", "At this point you can add the vegetables that you want to serve with the roast into the pot with the strained liquid and the roast. Cook this covered in the oven for an additional 30-40 minutes.", "The garnish is all about preference. Traditionally it is carrot, potato, turnip, onion and celery. You can get creative and add mushrooms, tomatoes and even hardy greens such as Swiss chard or spinach." ]
[Name] Butter Chicken [AuthorId] 2001153078 [AuthorName] Stephanie P. [CookTime] PT30M [PrepTime] PT48H [TotalTime] PT48H30M [DatePublished] 2017-09-07T19:27:00Z [Description] I have been searching for THE butter chicken recipe to top all recipes but hadn't found just the right one. So, I decided to tweak a couple to get the ingredients just right. It's a lot of steps but worth the results. Hope you enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/52/TnOe3bjlS4ew7rJm1Bwk_8E363BEF-E985-47CF-A304-9F0659F4DEDF.jpeg" [RecipeCategory] Poultry [Keywords] ["Nuts", "Meat", "Indian"] [RecipeIngredientQuantities] [NA, "2", "1/3", "2", NA, "1", "3", "1/2", "4", "2", "1", "1", "1", "1", "3", "1", "2", "2", "1", "1"] [RecipeIngredientParts] ["tandoori paste", "plain yogurt", "boneless skinless chicken", "unsalted cashews", "water", "ghee", "onions", "crushed tomatoes", "garlic paste", "ginger paste", "chili powder", "ground coriander", "ground cumin", "sugar", "garam masala", "fenugreek leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.7 [FatContent] 36.2 [SaturatedFatContent] 13.5 [CholesterolContent] 147.9 [SodiumContent] 383.3 [CarbohydrateContent] 28.9 [FiberContent] 5.5 [SugarContent] 8.1 [ProteinContent] 40.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix together yogurt and tandoori paste (( I used Patak's but if you only have Tandoori Masala spice I would recommend adding 1 TBS Garlic paste and 1 TBS ginger paste to the marinade ] Chop chicken into bite sized chunks and cover with the mixture letting marinade for 12-24 hours refrigerated. Place cashews in water to soak over night. Heat a heavy bottomed pot and ghee on medium/high heat, once hot add onions. Cook onions, while stirring, until they begin to sweat. Add garlic and ginger continuing to stir so as not to burn them. Add chili powder coriander and cumin stirring as they become fragrant. Add tin of crushed tomatoes. Continue to stir until the mixture begins to boil, add 1/2 CUP of water and cook for another 5 minutes. Blend this mixture in a high powered blender for best results, a stick blender is also adequate. Then set aside. Drain water from the cashews and blend with cream in a high powdered blender or food processor. If necessary add a bit of water to thin, results should not be runny. In dutch oven or heavy bottomed pot brown the chicken discarding any excess marinade. Add the sauce to the pot stirring until it begins to bubble. Add Garam Masala, fenugreek and sugar. Stir in Cashew cream and once it begins to simmer again it's ready to go. Serve with basmati rice and cilantro garlic naan! Note: if you would like it spicier add more or less chilli powder to your taste. Enjoy!
[Name] Favorite Bolognese Sauce [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-09-07T19:27:00Z [Description] This Bolognese Sauce is a family favorite. Great served with homemade pasta (box pasta is good to). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/53/XPlgHW7QJKz5ZzSnQubd_20620834_10210730115271302_8774717938299562019_n.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001696140/095X1rSvTziyIdwrjjHl_20620834_10210730115271302_8774717938299562019_n.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "8", "1", "1", "1", "1/2", "3", "2", "28", "1", "1", "2", "1", "1/2", "8", "1/2"] [RecipeIngredientParts] ["olive oil", "olive oil", "pancetta", "ground beef", "ground pork", "carrot", "garlic cloves", "mushrooms", "crushed tomatoes", "beef broth", "oregano", "bay leaves", "sea salt", "black pepper", "parmigiano-reggiano cheese", "Italian parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 486.4 [FatContent] 33.9 [SaturatedFatContent] 13.6 [CholesterolContent] 100.0 [SodiumContent] 1101.8 [CarbohydrateContent] 12.0 [FiberContent] 2.9 [SugarContent] 1.8 [ProteinContent] 33.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Pre-heat a large, heavy saucepan, add 2 tablespoons of olive oil to the pan. Add Ground Beef and Pork, brown meat until no longer pink. Break up large pieces and occasionally stir (7 - 10 minutes]. Transfer meat to a plate or bowl. Wipe saucepan with a paper towel. Lower heat to medium-low and add the remaining tablespoon of olive oil to the heavy saucepan. Add diced carrots and chopped onions to the pan, cook until vegetables are slightly soft. Add garlic and cook for an additional minute. Add sliced mushrooms and saute for 2 - 5 minutes. Stir in tomato paste and continue stirring for another minute. Add cooked ground meat back into the saucepan. Mix together with vegetables. Combine and stir in crushed tomatoes, 1 cup of beef broth, oregano, salt and black pepper. Bring sauce to a simmer over medium heat. Once simmering lower heat to low, cover saucepan leaving a small opening let steam escape and help the sauce cook down. Simmer the sauce for at least 1 hour (I like to simmer for about 2 hours], stirring every 10 - 15 minutes. NOTE: Add additional beef broth if sauce starts to thicken too much for your taste. Give the sauce a taste and season with additional salt and pepper to taste. Serve Bolognese Sauce over your favorite pasta homemade or box (Pappardelle, Fettuccine, Spaghetti, or whatever you have on hand]. Garnish with Shaved (or grated] Parmigiano Reggiano Cheese and Chopped Parsley.
[Name] Mary Ball Washington's Gingerbread, 1784 [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-09-07T22:37:00Z [Description] This recipe was found in an old worn cookery book. Many descendants of Mary Washington (mother of the President) have this recipe. It was printed many years ago in a women's magazine and has been tucked away in an old recipe box. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "1/4", "1/2", "3", "2", "1 1/2", "1 1/2", "1 1/2", "1", "3", "2", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["butter", "dark brown sugar", "light molasses", "honey", "sherry wine", "milk", "all-purpose flour", "ground ginger", "ground cinnamon", "ground mace", "ground nutmeg", "cream of tartar", "eggs", "raisins", "baking soda", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.8 [FatContent] 9.8 [SaturatedFatContent] 5.7 [CholesterolContent] 68.3 [SodiumContent] 206.4 [CarbohydrateContent] 67.3 [FiberContent] 1.8 [SugarContent] 36.2 [ProteinContent] 5.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper.", "Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well.", "Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together.", "Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water.", "Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve." ]
[Name] Instant Pot Ribs [AuthorId] 906665 [AuthorName] Jen in Victoria [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-09-07T23:55:00Z [Description] Make and share this Instant Pot Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1", NA] [RecipeIngredientParts] ["water", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place seasoned ribs in the bowl of the instant pot. Pour water (or broth] over top. Close the lid and cook on high pressure for 1 hour. Allow the ribs to release pressure naturally. Remove the ribs and mix with BBQ sauce. If desired, cook for 5 minutes longer on high pressure.
[Name] Potatoes Anna [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-08T01:28:00Z [Description] A type of scalloped potato dish baked in a cast iron skillet so it has a crispy crust and no sauce. It looks very pretty with the placement of the potato slices in the bottom of the pan. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1 1/4", "1/8"] [RecipeIngredientParts] ["butter", "idaho potatoes", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.5 [FatContent] 15.6 [SaturatedFatContent] 9.8 [CholesterolContent] 40.7 [SodiumContent] 633.2 [CarbohydrateContent] 39.7 [FiberContent] 5.0 [SugarContent] 1.8 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425*F.", "With 4 tablespoons butter, grease a seasoned 8-inch cast iron skillet.", "Gently toss potato slices with salt and pepper. Layer a third of the slices, circular fashion, around the bottom and side of the skillet. Dot with butter. Repeat twice.", "Over high heat, cook potatoes 5 minutes. Cover with foil, then weigh down with a 9-inch Pyrex baking dish. Then bake 50 minutes. (Place sheet of foil under skillet to catch any run over.].", "Remove Pyrex dish and foil, bake 10 minutes longer. Let stand 5 minutes; with spatula, loosen side and bottom; invert on platter to serve." ]
[Name] Olive Oil Plum Cake [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-09-08T10:54:00Z [Description] Make and share this Olive Oil Plum Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/AbHOejrFQLGLfyin9QFl_EC_Olive%20oil%20plum%20cake.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "For Large Groups", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["125", "90", "2", "1/2", "60", "1/4", "80", "3", "1", "1/4", "450 -500", "2", "1"] [RecipeIngredientParts] ["whole wheat flour", "all-purpose flour", "baking powder", "sea salt", "butter", "olive oil", "demerara sugar", "eggs", "vanilla extract", "plums", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.9 [FatContent] 7.6 [SaturatedFatContent] 2.7 [CholesterolContent] 42.9 [SodiumContent] 158.4 [CarbohydrateContent] 20.1 [FiberContent] 1.5 [SugarContent] 9.5 [ProteinContent] 3.0 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Sift the flour, baking powder, and sea salt into a bowl. Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater. Add the sugar and beat at medium speed for 1 minute. Beat in the eggs one at a time, scraping the bowl and beaters between each addition. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light. Slowly add the flour and beat just until incorporated. Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula. Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon. Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake. Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.
[Name] OAMC Freezer to Crockpot Honey Sesame Chicken [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-09-08T13:54:00Z [Description] Make and share this OAMC Freezer to Crockpot Honey Sesame Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1/4", "2", "1/4", "2", "1/4", "1/4", "1", "1"] [RecipeIngredientParts] ["onion", "garlic", "honey", "soy sauce", "ketchup", "crushed red pepper flakes", "boneless skinless chicken thighs", "salt", "pepper", "green onion", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.7 [FatContent] 11.3 [SaturatedFatContent] 2.2 [CholesterolContent] 125.9 [SodiumContent] 1682.1 [CarbohydrateContent] 29.9 [FiberContent] 0.9 [SugarContent] 26.8 [ProteinContent] 33.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients & freeze. Thaw overnight (bag in bowl in refrigerator]. Cook in slow cooker on low for four hours. Remove meat, shred & return to crockpot for another 30 minutes. Garnish with green onion & sesame seeds. Serve w/ brown rice & broccoli.
[Name] Crockpot Thai Peanut Chicken - OAMC Freezer to Crockpot [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-09-08T14:00:00Z [Description] Make and share this Crockpot Thai Peanut Chicken - OAMC Freezer to Crockpot recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "Healthy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "1/2", "1/4", "1 1/2", "1/4", NA] [RecipeIngredientParts] ["boneless skinless chicken breast", "yellow onion", "creamy peanut butter", "lime", "chicken broth", "soy sauce", "cumin", "peanuts", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.3 [FatContent] 13.1 [SaturatedFatContent] 2.7 [CholesterolContent] 48.4 [SodiumContent] 921.4 [CarbohydrateContent] 8.7 [FiberContent] 2.4 [SugarContent] 3.8 [ProteinContent] 23.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to freezer bag. Thaw bag (in bowl] in refrigerator overnight. Place ingredients and cook on low 4-6 hours. Serve over rice & top with peanuts. (optional].
[Name] Mushroom Spinach Crockpot Stroganoff - OAMC Freezer to Crockpot [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-09-08T14:07:00Z [Description] Make and share this Mushroom Spinach Crockpot Stroganoff - OAMC Freezer to Crockpot recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] nan [RecipeIngredientQuantities] ["1", "10", "12", "1", "2", "1/2", "8", "2", "1", "1/2", "1 1/2", "2 1/2", "8", NA] [RecipeIngredientParts] ["butter", "portabella mushrooms", "white mushrooms", "onion", "garlic", "chicken broth", "sour cream", "ketchup", "Worcestershire sauce", "black pepper", "paprika", "rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.9 [FatContent] 16.6 [SaturatedFatContent] 10.0 [CholesterolContent] 51.1 [SodiumContent] 155.0 [CarbohydrateContent] 7.8 [FiberContent] 1.5 [SugarContent] 4.2 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place butter, mushrooms, onion, garlic & spinach in crockpot. In a separate bowl, mix together broth, sour cream, ketchup, Worcestershire sauce, black pepper, and paprika. Pour mixture over mushrooms. Cook on low heat for 7.5 hours. Add cream cheese. Cook on low for 30 minutes or until melted/heated completely.
[Name] Crockpot Cranberry Chicken - OAMC Freezer to Crockpot [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-09-08T14:14:00Z [Description] SO easy, SO delicious! Note The cranberry sauce can make the meat appear 'dark' - but it's delicious! [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "14", "2", "2", "2", "2", "1/4", "1/4", "2", NA] [RecipeIngredientParts] ["onion", "cranberry sauce", "garlic", "honey", "extra virgin olive oil", "crushed red pepper flakes", "ground black pepper", "boneless skinless chicken breasts", "green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.5 [FatContent] 6.4 [SaturatedFatContent] 1.1 [CholesterolContent] 72.6 [SodiumContent] 148.0 [CarbohydrateContent] 25.9 [FiberContent] 0.7 [SugarContent] 24.1 [ProteinContent] 24.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients to gallon freezer bag. (add chicken last, so it's the first ingredient into the crockpot]. Thaw bag (in bowl] in refrigerator overnight. In the a.m., place ingredients into crockpot. Cook on low setting 4-6 hours or until cooked through. Serve with green beans (or veggie of choice].
[Name] Slow Cooker Turkey Black Bean Chili - OAMC Freezer to Crockpot [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-09-08T14:22:00Z [Description] Make and share this Slow Cooker Turkey Black Bean Chili - OAMC Freezer to Crockpot recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Freezer", "Easy"] [RecipeIngredientQuantities] ["1", "14 1/2", "30", "14 1/2", "1 1/2", "2", "1", "1", "2", "1 1/2", "1/4", NA, NA, NA] [RecipeIngredientParts] ["ground turkey", "tomato sauce", "black beans", "diced tomatoes", "frozen corn", "garlic", "paprika", "chili powder", "ground cumin", "oregano", "crushed red pepper flakes", "cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.8 [FatContent] 5.6 [SaturatedFatContent] 1.4 [CholesterolContent] 39.2 [SodiumContent] 326.8 [CarbohydrateContent] 31.4 [FiberContent] 9.6 [SugarContent] 3.8 [ProteinContent] 20.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Brown ground turkey in a pan. Add cooled meat & all ingredients to gallon freezer bag. Thaw bag (in bowl] in refrigerator overnight. Empty ingredients into crockpot. Cook on low 6-8 hours. Serve with shredded cheese & chips topped w/ sour cream if desired.
[Name] Chicken Fried Seitan [AuthorId] 340169 [AuthorName] vegan mom [CookTime] PT1H10M [PrepTime] PT30M [TotalTime] PT1H40M [DatePublished] 2017-09-08T17:04:00Z [Description] This was from the blog Voracious Vegan Eats before she stopped being vegan and changed it to Voracious Eats, then decided to end the hate mail she was getting and deleted her blog all together. I copied it word for word, so if you're missing that recipe, here it is. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "3", "1/4", "1/2", "1", "1/2", "1/2", "1/2", "2", "2", "3/4", "5", "1", "1/2", "1/2", "2", "2", "1/4", "1/4", "3", "1/2", "1", "2", "1", "1/2", "1 1/4", "1/2", "1/2", "1", "1", "4", "1", "3"] [RecipeIngredientParts] ["vital wheat gluten", "nutritional yeast", "cumin", "salt", "garlic powder", "lemon pepper", "chili powder", "vegan worcestershire sauce", "soy sauce", "soymilk", "cold water", "water", "cumin", "salt", "pepper", "soy sauce", "vegan worcestershire sauce", "water", "soymilk", "spicy mustard", "garlic powder", "lemon pepper", "all-purpose flour", "nutritional yeast", "cumin", "all-purpose flour", "salt", "pepper", "cumin", "garlic powder", "nutritional yeast", "paprika", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.3 [FatContent] 2.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 1858.3 [CarbohydrateContent] 39.5 [FiberContent] 7.3 [SugarContent] 1.3 [ProteinContent] 14.4 [RecipeServings] 5.0 [RecipeYield] 5 cutlets [RecipeInstructions] ["Combine the seitan ingredients quickly and knead for just a minute or two. If you knead for too long the seitan will be a little tough. Separate the dough into 5 cutlets and drop into the lightly simmering broth.", "Simmer, covered, for 15 – 20 minutes, flipping the cutlets once. To ensure the right texture I continually taste test the cutlets as the simmering progresses. If they are cooked for too long they become tough. But don’t get it wrong, this is a very forgiving recipe, it is hard to mess up! They never become too tough, just a littler tougher than my perfect dream chicken fried seitan, but still deliciously, delectably tasty. Who knows, maybe you like your seitan a bit firmer. In that case knead the dough for a bit longer and simmer for a few minutes more.", "Once you remove the cutlets from the lightly simmering broth, TA DA, you have made seitan! Now you can proceed as you wish. You can chop it up and throw it into a stir fry (delicious], you can roast it in the oven (heavenly], you can chop it up and throw it into a taco salad (yum], the options are endless. But….you could make the world’s most perfect chicken fried seitan. You like that idea? Please…continue:", "Keep the cutlets in the broth but remove from heat and allow to come to room temperature while you prepare the dredging mixtures.", "In a large frying pan heat a ½ inch or so of peanut oil on medium high heat.", "Dredge the cutlets first in the wet mix, then dredge the cutlets in the dry mix.", "Fry the dredged cutlets in the peanut oil on medium high heat until they are golden brown and crispy all over. Serve on a hamburger bun with vegan mayo and mustard, pickles, lettuce and tomatoes. Or slather with vegan butter and hot sauce for hot wings, or serve with a side of mashed potatoes and white gravy. Like I said, the options are endless, have fun!" ]
[Name] Mango Habanero BBQ Sauce [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-08T22:26:00Z [Description] Make and share this Mango Habanero BBQ Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/myEBKr4fR2CH0yJv0gyB_36294319633_bfaacc6798_z.jpg" [RecipeCategory] Sauces [Keywords] ["Mango", "Tropical Fruits", "Peppers", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "Spicy", "Memorial Day", "< 60 Mins", "For Large Groups", "Canning", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1", "1/3", "2", "1/3", "2", "1", "1", "1/3", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["fresh mango", "habanero peppers", "garlic cloves", "tomato sauce", "molasses", "honey", "apple cider vinegar", "lime juice", "tamari", "ginger", "sugar", "onion powder", "mustard powder", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 292.4 [CarbohydrateContent] 11.9 [FiberContent] 0.5 [SugarContent] 9.9 [ProteinContent] 0.5 [RecipeServings] 24.0 [RecipeYield] 3 cups [RecipeInstructions] Combine all the ingredients in a pot and bring to a boil. Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally. Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth. Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.
[Name] Cozy Chicken and Summer Squash Casserole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-09-09T21:50:00Z [Description] Make and share this Cozy Chicken and Summer Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "1", "2 1/2", "1 1/4", "1/2", "1/2", "1/2", "1", "2", "2"] [RecipeIngredientParts] ["garlic clove", "rosemary", "thyme", "salt", "olive oil", "chicken thighs", "carrot", "zucchini", "red onion", "rosemary", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.9 [FatContent] 30.6 [SaturatedFatContent] 7.3 [CholesterolContent] 119.4 [SodiumContent] 735.3 [CarbohydrateContent] 11.0 [FiberContent] 3.1 [SugarContent] 6.1 [ProteinContent] 26.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees F. In a small bowl, mix together garlic, minced rosemary, minced thyme, 1/2 teaspoon salt and 1 1/2 tablespoons olive oil.", "Rub mixture all over chicken thighs and set aside.", "Toss carrots, zucchini, summer squash and red onions with remaining 1/2 teaspoon salt and 1 tablespoon olive oil. Scatter in the bottom of a large baking dish.", "Tuck the sprigs of rosemary and thyme underneath the vegetables, then place the chicken thighs over the top of vegetables.", "Bake for 30 minutes, or until chicken reaches 165 degrees F. Serve while warm." ]
[Name] The Best Coffee Cake. Ever. Pioneer Woman. [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-09-10T00:37:00Z [Description] Make and share this The Best Coffee Cake. Ever. Pioneer Woman. recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "4", "1", "1 1/4", "3", "1 1/2", "3/4", "1 1/2", "1 1/2", "2", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "salt", "butter", "flour", "brown sugar", "brown sugar", "cinnamon", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 753.8 [FatContent] 42.8 [SaturatedFatContent] 22.9 [CholesterolContent] 93.4 [SodiumContent] 571.0 [CarbohydrateContent] 91.3 [FiberContent] 2.3 [SugarContent] 66.5 [ProteinContent] 5.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350. Sift together flour, baking powder, and salt. Beat egg whites and set aside.", "Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat.", "Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9x13 inch or larger baking pan. A cake pan with higher sides would be best.", "In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.", "Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm. DELICIOUS!" ]
[Name] Chunky Eggplant Pasta Sauce [AuthorId] 914806 [AuthorName] Catherine B. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-10T20:01:00Z [Description] I was looking for a way to use veggies from our CSA basket & this sauce is now a favorite at our house. I clipped the adapted recipe from the Denver Post (Aug 2017) with this description: Chef Micol Negrin, the founder of the Rustico Cooking school in New York, featured this dish in her 2002 cookbook “Rustico,” a celebratory tutorial of the cooking of each of Italy’s 20 regions. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "12", "2", "1/8", "1", "1", "12", "1", "1/2", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic cloves", "eggplants", "kosher salt", "fresh ground pepper", "tomatoes", "fresh oregano", "basil leaves", "dry pasta", "parmesan cheese", "dry red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.7 [FatContent] 12.5 [SaturatedFatContent] 3.5 [CholesterolContent] 11.0 [SodiumContent] 3694.4 [CarbohydrateContent] 96.0 [FiberContent] 8.3 [SugarContent] 8.2 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a wide, deep saute pan over medium-low heat. Add the garlic and cook for 30 seconds. Add the eggplant to the saute pan, plus 1/2 teaspoons of the salt, and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant. Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and oregano. Increase the heat to medium, cook uncovered for 10 to 20 minutes, until the sauce is thick. The cooking time will vary depending on how juicy your tomatoes are. Stir in the basil and keep the sauce warm. Meanwhile, cook pasta with salt according to package directions. Drain, but reserve 1/2 cup of pasta liquid. Add the drained pasta to the sauce in the pan and add just enough of the reserved, hot pasta water (or red wine] to create a sauce that coats the pasta. Taste and add salt and pepper and oregano as needed. Serve hot with grated Parmesan.
[Name] Garlic Celebration Chicken [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-10T22:18:00Z [Description] Putting this saved recipe here so I don't lose it again. It was clipped from a Sunset magazine years ago. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3 - 3 1/2", "2", "5", "1", "1/4", "2", "1", NA, NA, "1", "2"] [RecipeIngredientParts] ["bacon", "broiler-fryer chickens", "onions", "garlic cloves", "dry white wine", "dry vermouth", "dry basil", "poultry seasoning", "cornstarch", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 881.8 [FatContent] 55.2 [SaturatedFatContent] 16.0 [CholesterolContent] 260.8 [SodiumContent] 316.6 [CarbohydrateContent] 13.9 [FiberContent] 2.7 [SugarContent] 4.7 [ProteinContent] 66.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a wide frying pan over medium heat, cook bacon until crisp. Lift out, drain, crumble and set aside. Add chicken pieces to the frying pan and cook until browned on all sides. Set chicken aside. Add onion and garlic and cook until onion is limp. Spoon off any fat, return bacon and chicken to pan, then add the wine, vermouth, basil, poultry seasoning, and salt and pepper to taste. Cover and simmer about 45 minutes or until thigh meat is no longer pink when slashed. Arrange chicken and noodles on a warm serving platter; keep warm. Skim fat from the pan juices, stir in cornstarch mixture, and cook, stirring, until thickened. Spoon gravy over chicken and noodles or pass in a separate bowl. Garnish platter with tomatoes.
[Name] Spinach Loaf [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-09-10T22:43:00Z [Description] Make and share this Spinach Loaf recipe from Food.com. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "2", "3", "1", "1/4 - 1/2", "5", "3", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["bacon", "onions", "butter", "flour", "frozen chopped spinach", "milk", "eggs", "heavy cream", "beef bouillon granules", "salt", "pepper", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.7 [FatContent] 19.8 [SaturatedFatContent] 9.6 [CholesterolContent] 269.5 [SodiumContent] 697.8 [CarbohydrateContent] 10.2 [FiberContent] 2.5 [SugarContent] 1.3 [ProteinContent] 12.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Saute bacon and onion together until bacon is done; remove from pan and set aside.", "Add butter to pan drippings, melt it, then add flour, stirring over moderate heat.", "Squeeze liquid from defrosted spinach into a measuring cup. Add enough milk to make 3/4 cup. Stir into flour mixture; continue stirring until mixture thickens.", "Add spinach and remove from heat.", "Combine eggs and remaining ingredients in a bowl; beat well. Add to cream sauce mixture. At this point, the recipe can be refrigerated and baked later.", "Pour spinach into a buttered 1 1/2 quart casserole and bake 50-60 minutes in a preheated 375* oven.", "Serve immediately, sprinkling reserved bacon and onion on top.", "Variations: Bake in a well-greased loaf pan, arranging 4-6 hard cooked eggs down the center. Or, bake in a well-greased loaf pan; when baked, turn off heat and allow spinach loaf to sit for 10 minutes in oven. Un-mold; slice; add cheese slices between loaf slices, sprinkling with bacon and onion. Return to oven and bake just until edges of cheese melt." ]
[Name] Never-Fail Meringue [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-09-10T23:22:00Z [Description] Make and share this Never-Fail Meringue recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3", "6", "1", "1"] [RecipeIngredientParts] ["cornstarch", "cold water", "boiling water", "sugar", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 326.5 [CarbohydrateContent] 85.2 [FiberContent] 0.1 [SugarContent] 77.8 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] 1 pie meringue [RecipeInstructions] ["Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened.", "Let stand until COMPLETELY cold.", "With electric beater at high speed, beat egg whites until foamy. Gradually add sugar and beat until STIFF, but not dry.", "Turn mixer to low speed, add salt and vanilla. Gradually beat in cold cornstarch mixture.", "Turn mixer again to high speed and beat well.", "Spread meringue over cooled pie filling. Bake at 350 degrees for about 10 minutes till golden." ]
[Name] OAMC Freezer to Crockpot Crockpot Cheesy Potato Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-09-10T23:24:00Z [Description] Make and share this OAMC Freezer to Crockpot Crockpot Cheesy Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "32", "1 1/2", "3/4", "1/2", "2/3", "3", "3"] [RecipeIngredientParts] ["chicken broth", "frozen hash brown potatoes", "salt", "black pepper", "onion", "celery", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.5 [FatContent] 12.4 [SaturatedFatContent] 7.6 [CholesterolContent] 38.2 [SodiumContent] 704.1 [CarbohydrateContent] 17.7 [FiberContent] 1.3 [SugarContent] 0.7 [ProteinContent] 11.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients except milk & cheese into gallon freezer bag. Add milk & cheese to separate quart-sized freezer bag. Thaw overnight in refrigerator (bag in bowl]. Add ingredients of gallon bag to crockpot. For the last hour of cooking, add quart bag ingredients (milk & cheese].
[Name] OAMC Freezer to Crockpot Rosemary Pot Roast [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-09-10T23:29:00Z [Description] Make and share this OAMC Freezer to Crockpot Rosemary Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1 1/4", "2", "14 1/2", "10 3/4", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["russet potatoes", "beef roast", "diced tomatoes", "water", "tomato paste", "dried rosemary", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.3 [FatContent] 9.5 [SaturatedFatContent] 3.3 [CholesterolContent] 99.8 [SodiumContent] 710.8 [CarbohydrateContent] 17.0 [FiberContent] 2.6 [SugarContent] 4.9 [ProteinContent] 35.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in gallon freezer bag(s]. Thaw bag in bowl overnight in refrigerator. Cook in crockpot on low for 6-10 hours.
[Name] OAMC Freezer to Crockpot Balsamic Glazed Chicken Drumsticks [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-09-10T23:44:00Z [Description] Make and share this OAMC Freezer to Crockpot Balsamic Glazed Chicken Drumsticks recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["8", "3", "1/2", "3", "1"] [RecipeIngredientParts] ["chicken drumsticks", "olive oil", "soy sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.1 [FatContent] 15.2 [SaturatedFatContent] 3.3 [CholesterolContent] 78.8 [SodiumContent] 588.7 [CarbohydrateContent] 7.0 [FiberContent] 0.1 [SugarContent] 6.2 [ProteinContent] 19.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Thaw overnight (bag in bowl] in refrigerator. Cook in crockpot 6-8 hours.
[Name] OAMC Freezer to Crockpot Root Beer Pulled Pork [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-09-10T23:48:00Z [Description] Make and share this OAMC Freezer to Crockpot Root Beer Pulled Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "12", "1", "1", "1/4"] [RecipeIngredientParts] ["barbecue sauce", "salt", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.8 [FatContent] 4.1 [SaturatedFatContent] 1.3 [CholesterolContent] 73.8 [SodiumContent] 620.0 [CarbohydrateContent] 15.9 [FiberContent] 0.2 [SugarContent] 12.7 [ProteinContent] 23.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Thaw bag (in bowl] in refrigerator overnight. Cook in crockpot on low for 6-8 hours.
[Name] OAMC Freezer to Crockpot Chicken Alfredo [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-09-10T23:54:00Z [Description] Make and share this OAMC Freezer to Crockpot Chicken Alfredo recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["3", "32", "64", "1", "8", NA] [RecipeIngredientParts] ["chicken breasts", "frozen broccoli", "alfredo sauce", "green pepper", "fettuccine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.7 [FatContent] 16.2 [SaturatedFatContent] 4.6 [CholesterolContent] 109.0 [SodiumContent] 136.6 [CarbohydrateContent] 7.3 [FiberContent] 4.0 [SugarContent] 2.6 [ProteinContent] 39.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in gallon freezer bag. Thaw bag (in bowl] in refrigerator overnight. Cook in crockpot on low 4-6 hours. Serve over fettuccine noodles.
[Name] OAMC Freezer to Crockpot Chicken & Dumplings [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-09-10T23:58:00Z [Description] Make and share this OAMC Freezer to Crockpot Chicken & Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["3", "20", "1/2", "1/2", "1", "1/2", NA] [RecipeIngredientParts] ["chicken breasts", "yellow onion", "celery", "carrot", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.2 [FatContent] 12.4 [SaturatedFatContent] 3.3 [CholesterolContent] 46.4 [SodiumContent] 786.6 [CarbohydrateContent] 8.7 [FiberContent] 0.6 [SugarContent] 2.5 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all items (except biscuits] in gallon freezer bag. Freeze. Thaw bag (in bowl] overnight then cook on high for for hours. Put biscuits on top for another 30-45 minutes or until cooked through.
[Name] OAMC Pizza Dough [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-09-11T00:07:00Z [Description] Make and share this OAMC Pizza Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", "5"] [RecipeIngredientParts] ["warm water", "sugar", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.7 [FatContent] 10.4 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 781.7 [CarbohydrateContent] 82.5 [FiberContent] 3.9 [SugarContent] 1.7 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour warm water into bowl. Sprinkle yeast over it. Stir to dissolve. Add remaining ingredients & mix. Dump onto floured surface & knead 2-5 minutes. Cut in half & place each half in a (sprayed] gallon freezer bag. To use: Thaw frozen dough in a greased bowl at room temp 3-6 hours. Roll/shape onto pizza pan. Add toppings of choice. Bake at 500 for 10 minutes (or until desired finish is achieved].
[Name] Lemon Meringue Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT35M [TotalTime] PT45M [DatePublished] 2017-09-11T00:57:00Z [Description] A recipe from a magazine published years ago that has been tucked away in my recipe box. This is a recipe for the lemon filling that is poured into a 9-inch baked pie shell, followed by a meringue topping. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "3", "1 3/4", "1/4", "2", "4", "1/2", "1", "1", "4", "1/4", "1/3"] [RecipeIngredientParts] ["cornstarch", "flour", "sugar", "salt", "water", "lemon juice", "lemon peel", "butter", "cream of tartar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.3 [FatContent] 3.6 [SaturatedFatContent] 1.6 [CholesterolContent] 86.8 [SodiumContent] 119.4 [CarbohydrateContent] 59.6 [FiberContent] 0.2 [SugarContent] 52.6 [ProteinContent] 3.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Make lemon filling: In a medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth.", "Over medium heat, bring to boiling, stirring occasionally; boil 1 minute.", "Remove from heat. Quickly stir some hot mixture into egg yolks. Return eggs to hot mixture; stir to blend.", "Return to heat; cook over low heat 5 minutes, stirring occasionally.", "Remove from heat. Stir in lemon juice, lemon peel and butter.", "Pour into 9-inch baked pie shell.", "Preheat oven to 400*F.", "Make meringue: In medium bowl, with mixer at medium speed, beat egg whites with cream of tartar until frothy.", "Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Then beat at high speed until stiff peaks form when beater is slowly raised.", "Spread over lemon filling, carefully sealing to edge of the crust and swirling top decoratively.", "Bake 7 to 9 minutes, or until the meringue is golden-brown. Let pie cool completely on wire rack 2 1/2 to 3 hours." ]
[Name] Gazpacho Malmaison [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-09-11T01:24:00Z [Description] A chilled fresh vegetable soup. Serve the soup in consomme cups over shaved ice and sprinkle with chopped chives. Around each cup place a wedge of fresh tomato, a strip of green pepper, and sticks of celery and carrot for dipping in the soup. Small bites of avocado are tasty too. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1/2", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["tomatoes", "green pepper", "celery", "carrot", "cucumber", "tomato juice", "olive oil", "wine vinegar", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 296.6 [FatContent] 27.3 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 445.7 [CarbohydrateContent] 14.1 [FiberContent] 1.8 [SugarContent] 10.8 [ProteinContent] 1.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In the container of a blender place the chopped vegetables. Cover the container and puree the ingredients. Add the rest of the ingredients (juice through ketchup] and blend again till smooth.
[Name] Crab Cakes Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-09-11T09:13:00Z [Description] Make and share this Crab Cakes 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/Jf29qBUHSYefFl1UKCcL_crab%20cakes.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["onion", "green bell pepper", "potatoes", "salt", "ground black pepper", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.1 [FatContent] 9.3 [SaturatedFatContent] 1.5 [CholesterolContent] 113.4 [SodiumContent] 651.2 [CarbohydrateContent] 23.7 [FiberContent] 3.4 [SugarContent] 2.8 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Take a medium pan, put p potatoes there and cover with water. Add salt and bring to boil.", "In another medium pan, pour two spoons of oil and put over medium heat. Add pepper and onion. Cook till becoming tender.", "Transfer the potatoes to a larger bowl, and smash well.", "Mix with cooked vegetables and little by little add crab meat. Season to with salt and pepper for taste. Give them hamburgers size and form. Dip in egg.", "In a large skillet pour oil and put over medium heat. Add crab cakes and fry in oil till becoming brown, turning occasionally." ]
[Name] Tortilla Chips Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-09-11T09:23:00Z [Description] Make and share this Tortilla Chips 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/xAYWoXZPTE6eeJwrPmIA_tortilla%20chips.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1"] [RecipeIngredientParts] ["corn tortillas", "lime juice", "ground cumin", "chili powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.3 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 421.3 [CarbohydrateContent] 26.4 [FiberContent] 3.8 [SugarContent] 0.7 [ProteinContent] 3.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] The oven must be at a low degree. Cut tortillas into several chips sized wedges and assert the wedges in a layer on a cooking sheet. In a blender, whisk the oil with lemon juice. Mix well and spray the wedges until lightly damp. In a small bowl combine the chili powder, cumin, and salt on the chips. Bake for about ten minutes. Revolve the pan and continue baking for another ten minutes. Be careful that the chip does not become too brown. Serve with garnishes or salsas.
[Name] Fried Green Tomatoes Recipe [AuthorId] 2001645138 [AuthorName] tried-and-tested [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-11T09:31:00Z [Description] Make and share this Fried Green Tomatoes 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/ylkl28IQmybOwLSxyjIm_fried%20tomatoes.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "2", "1/4"] [RecipeIngredientParts] ["green tomatoes", "canola oil", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.6 [FatContent] 28.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 465.2 [CarbohydrateContent] 48.4 [FiberContent] 3.6 [SugarContent] 2.5 [ProteinContent] 6.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put the sliced tomato in a bowl with ice water; absorb for about five minutes. Pour a little canola oil in a medium skillet and put it over medium-low heat. In a bowl combine the cornmeal with flour. Discard the sliced tomato from ice water, one by one, and cover lightly with the cornmeal mixture; fill out the excess. Put in the hot oil.
[Name] Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-09-11T11:08:00Z [Description] Make and share this Toffee Butter Icebox Cookies - Freezer/Refrigerator- Make Ahead recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 1/2", "1"] [RecipeIngredientParts] ["butter", "sugar", "vanilla extract", "egg", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 905.7 [FatContent] 48.0 [SaturatedFatContent] 29.7 [CholesterolContent] 168.5 [SodiumContent] 425.1 [CarbohydrateContent] 109.9 [FiberContent] 2.1 [SugarContent] 50.3 [ProteinContent] 10.1 [RecipeServings] nan [RecipeYield] 4 dozen [RecipeInstructions] Cream butter & sugar together. Add in the egg & vanilla & mix until well combined. Stir in flour, mixing until fully incorporated. If dough is too dry, add a teaspoon of warm water at a time until proper consistency. Fold in Heath bits. Divide dough in half. Place on top of a sheet of plastic wrap or wax paper. Form into a log about 6.5\" long & 1.5\" in diameter. Wrap each log in plastic wrap & refrigerate 1-2 hours or until firm. Preheat oven to 375. Line baking sheet w/ parchment paper. Slice logs into 1/4\" slices. Place slices 2\" apart on cookie sheet. Bake 8 minutes or until lightly browned. Can be refrigerated for weeks - or frozen for several months.
[Name] Homemade Thin Mints - Make Ahead - Freezer Safe [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-09-11T11:26:00Z [Description] Make and share this Homemade Thin Mints - Make Ahead - Freezer Safe recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1 1/2", "16", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "powdered sugar", "vanilla", "salt", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2609.0 [FatContent] 169.3 [SaturatedFatContent] 102.5 [CholesterolContent] 244.0 [SodiumContent] 922.0 [CarbohydrateContent] 302.1 [FiberContent] 30.2 [SugarContent] 184.1 [ProteinContent] 28.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] If baking immediately, turn oven to 350. (disregard if you are freezing]. Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long! Form dough into a ball. Knead a few times, then flatten into a disk between 1/2\" - 1\" thick. Cover in plastic wrap then place in freezer for 15 minutes. Remove dough from freezer. Roll until very thin (1/8\"] on floured surface. Cut cookies using 1.5\" cutter or rim of a small glass. Place cookies on a baking sheet & bake for 10 minutes. Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating. Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract. Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set].
[Name] Peanut Butter Cookies - 3 Ingredients! [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-09-11T11:37:00Z [Description] Make and share this Peanut Butter Cookies - 3 Ingredients! recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 3/4", "2"] [RecipeIngredientParts] ["sugar", "peanut butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1448.6 [FatContent] 79.0 [SaturatedFatContent] 16.9 [CholesterolContent] 124.0 [SodiumContent] 739.5 [CarbohydrateContent] 163.0 [FiberContent] 9.0 [SugarContent] 147.1 [ProteinContent] 42.0 [RecipeServings] nan [RecipeYield] 3 dozen [RecipeInstructions] Set oven to 350. Stir ingredients until smooth. Roll into balls then press down w/ fork & then press again in opposite direction, to make criss-cross pattern. Bake approximately 12 minutes, then let cool on tray 1-2 minutes before moving to cooling rack.
[Name] Coeur a La Creme With Strawberries [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8H [PrepTime] PT50M [TotalTime] PT8H50M [DatePublished] 2017-09-11T15:50:00Z [Description] From a Bride's Magazine. Very good and a very pretty presentation. To serve 12, prepare twice. Cook time is actually chill time. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["8", "8", "3", "1", "1/2", "1", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["cream-style cottage cheese", "cream cheese", "powdered sugar", "vanilla", "lemon rind", "strawberry", "granulated sugar", "kirsch", "strawberry", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.6 [FatContent] 29.6 [SaturatedFatContent] 17.1 [CholesterolContent] 102.5 [SodiumContent] 276.7 [CarbohydrateContent] 19.3 [FiberContent] 2.4 [SugarContent] 14.2 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Line 1-quart coeur a la creme mold with double thickness damp cheesecloth, allowing cheesecloth to hang over edge 4 inches. Place cottage cheese in blender container; cover. Blend until smooth. Beat cottage cheese and cream cheese in large mixer bowl until smooth. Stir in powdered sugar, vanilla and grated lemon rind; fold in whipped cream. Spoon mixture in prepared mold. Fold overhanging cheesecloth over cream cheese mixture. Place weighted flat surface on cloth covered mixture to press out excess moisture; elevate mold for drainage in shallow pan. Refrigerate until firm, at least 8 hours. Place 1 pint halved strawberries in medium-sized bowl; sprinkle with 1 tablespoon granulated sugar and the kirsch. Refrigerate covered at least 2 hours. Unmold Coeur a la Creme onto serving platter, remove cheesecloth. Roll 1 pint whole strawberries in granulated sugar. Arrange sugared strawberries around Coeur a la Creme. Pass strawberries with kirsch.
[Name] Apple Jelly [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-09-11T15:59:00Z [Description] An old family recipe - makes a very pretty "blush" colored jelly if you use red apple peels. Prep time and yield depends upon how many apples you want to work up. This was based upon preparing 20 large apples (Jonathan and Jonagold varieties) *With left over pulp - let cool completely and place on a plastic dish on a table top away from your house. The birds and butterflies will enjoy the treat! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/87/suMoMr0UTmwdNCh5w5oA_jelly.jpg" [RecipeCategory] Jellies [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["20", "8", NA, "4"] [RecipeIngredientParts] ["apples", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1247.2 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 25.3 [CarbohydrateContent] 325.6 [FiberContent] 21.8 [SugarContent] 294.1 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 4 1/2 pints [RecipeInstructions] ["Using the apple peels and cores from approximately 20 apples, place in large pot and cover with water.", "Bring to a boil and continue cooking for 1-1/2 to 2 hours until liquid is reduced by half and cores are mushy.", "Strain the liquid from the fruit and press fruit to extract all the remaining liquid. Measure this liquid and return to your large pot.", "Add the Sure Jell Pectin according to the package for the amoundtof liquid you have. Add sugar and stir on high boil for 1-2 minutes.", "Carefully ladel into sterilized canning jars, place flats and rings on and process in water bath for 5-10 minutes." ]
[Name] Grandma's Apple Sauce [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-11T16:16:00Z [Description] I watched my Grandma & Mom work up apples as a young child and when I married, Grandma made sure I knew how to make my own applesauce. My sons loved this growing up and still do today. You can make this with water or apple juice instead of cider if you like. We prefer fresh pressed cider. Don't forget to save the cores and peelings to make Apple Jelly! [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["20", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["apples", "apple cider", "ground cinnamon", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 106.8 [CarbohydrateContent] 58.7 [FiberContent] 10.7 [SugarContent] 43.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 6 pints [RecipeInstructions] Peel, core and cut up apples. Place into large heavy pot and add water. Cook for medium high heat, stirring often until apples are tender. With potato masher, mash the fruit making it the desired consistancy. If you prefer very smooth, no chunks, process in food processor in small batches or use an inmerison blender. We like it semi-chunky so 5 or 6 presses with the masher tool is good. Now, taste it. If you prefer sweeter, add the sugar. If you have used nice sweet assorted varities of apples, you may not need to add any sugar. Stir in the salt and cinnamon. Carefully ladel into sterilized hot canning jars, place flats and rings on jars. Place in boiling water bath for 15 minutes.
[Name] Apricot-Rum Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2017-09-11T17:05:00Z [Description] A fabulous cake recipe I cut out of a magazine years ago. It is a chiffon cake with a rum sauce glaze. It takes time and effort but it is worth it. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "3", "1", "1/2", "5", "3/4", "3", "1", "1/2", "1 1/2", "1 1/2", "1", "1/2", "1", "1/2", "1/2", "30", "17", "1/3", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking powder", "salt", "water", "vanilla extract", "cream of tartar", "sugar", "water", "orange", "lemon", "light rum", "lemon juice", "apricots", "figs", "pecan halves", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 616.5 [FatContent] 20.8 [SaturatedFatContent] 6.6 [CholesterolContent] 96.3 [SodiumContent] 337.9 [CarbohydrateContent] 93.8 [FiberContent] 4.0 [SugarContent] 70.3 [ProteinContent] 7.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour. Preheat oven to 325F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center. Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth. In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised. Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended. Turn into ungreased 10-inch tube pan; bake 55 minutes. Increase temperature to 350F; bake 10 minutes longer, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cake cool completely--1 1/2 hours. Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum. With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed. Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice]; strain. Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate. Brush glaze over top and side of cake. Refrigerate. To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates. Refrigerate any left-over cake.
[Name] Artichokes With Herb Mayonnaise and Stuffing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT40M [TotalTime] PT1H40M [DatePublished] 2017-09-11T17:58:00Z [Description] A great way to dress up artichokes. A recipe I cut out of a magazine years ago and kept in a recipe box. Now storing it here. The artichokes can be served simply with the herb mayonnaise or, if desired, stuff the artichoke leaves with the stuffing. Makes for a very special presentation. [Images] character(0) [RecipeCategory] Artichoke [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "6", "1", "1", "1", "4", "1", "2", "1/2", "1", "1/2", "2", "1", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["olive oil", "lemon slices", "garlic clove", "salt", "pepper", "artichokes", "mayonnaise", "lemon juice", "dried oregano", "parsley", "parmesan cheese", "garlic", "olive oil", "salt", "pepper", "lemon peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.5 [FatContent] 21.3 [SaturatedFatContent] 3.3 [CholesterolContent] 2.2 [SodiumContent] 1068.0 [CarbohydrateContent] 20.3 [FiberContent] 9.5 [SugarContent] 2.2 [ProteinContent] 6.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In large kettle, combine 6 quarts water with the oil, lemon slices, garlic, salt and pepper; bring to boiling. Meanwhile; trim stalks from base of artichokes; cut a 1-inch slice from top of each. Remove discolored leaves; snip off spike ends of leaves. Wash artichokes in cold water; drain. Tie twine around each, to hold leaves in place. Add to boiling water mixture. Reduce heat and simmer, covered, 45 minutes or until bases of artichokes feel soft. Drain well, and remove twine. Cool; then refrigerate until serving time. (If desired, fill with stuffing, or simply serve with herb mayonnaise for dipping.]. Meanwhile, in small bowl, combine mayonnaise with 2 tablespoons lemon juice and the oregano or tarragon; mix together well. Refrigerate, covered. Serve chilled as dip. Stuffing: In a large mixing bowl, combine bread cubes, parsley, parmesan cheese, garlic, olive oil, salt, pepper and lemon peel. Spread artichoke leaves apart, and spoon some of the stuffing mixture inside each one.
[Name] Great Glazed Carrots [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-09-11T18:28:00Z [Description] Make and share this Great Glazed Carrots recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["10 -12", "1 1/2", "4", "4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["carrots", "butter", "sugar", "salt", "pepper", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 8.1 [SaturatedFatContent] 5.0 [CholesterolContent] 20.4 [SodiumContent] 555.5 [CarbohydrateContent] 18.3 [FiberContent] 2.9 [SugarContent] 13.2 [ProteinContent] 1.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large skillet, bring all ingredients except parsley to boil. Cover and simmer over low heat, shaking skillet occasionally to roll carrots. If liquid cooks away too fast, add more stock. In 20-30 minutes, the liquid should be a brown, syrupy glaze. Transfer carrots to a heated vegetable dish and sprinkle with parsley.
[Name] Amazing Pumpkin Bread [AuthorId] 2001075177 [AuthorName] Stress Baker [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2017-09-11T21:05:00Z [Description] I was given this recipe by my Aunt and it makes a LOT of pumpkin bread. I give this to neighbors and make it for my family all the time. "Good" spices really help make this delicious! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1/2", "1", "1", "1", "1", "3", "1", "3", "2", "1"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "baking soda", "ground cloves", "nutmeg", "cinnamon", "sugar", "canola oil", "eggs", "canned pumpkin", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3011.2 [FatContent] 119.3 [SaturatedFatContent] 11.4 [CholesterolContent] 279.0 [SodiumContent] 2008.1 [CarbohydrateContent] 466.0 [FiberContent] 13.5 [SugarContent] 308.7 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] 2 breads [RecipeInstructions] Preheat the oven to 350 degrees. Sift together dry ingredients (flours, baking powder, baking soda, salt, spices]. Blend oil, sugar and eggs. Stir in pumpkin. Add sifted dry ingredients. Stir in walnuts if desired (I also use butterscotch chips from time to time]. Put batter in to 2 greased loaf pans (I use one large and one smaller one]. Bake for 1 hour to 1 hour and 15 minutes. (Small loaf pans take an hour; large or normal size ones take an hour and 15m].
[Name] Chef John's Quick Chicken Piccata [AuthorId] 268501 [AuthorName] OliveLover [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-09-11T21:06:00Z [Description] From the blog Foodwishes.com, these come from the Chef John repertoire. It's published on another site, but I'm moving it here to get the nutrition data. Chef John says, "These quick and easy pan-fried breasts are topped with a simple pan sauce made with capers, butter, white wine and lemon juice." We concur. Add some whole wheat pasta and asparagus on the side for a weeknight meal that feels very special. The recipe calls for 4 chicken breasts, however, we make two, but still make all the pan sauce. If you're going to do 4, I might increase the sauce. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Weeknight", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1/4", "1/4", "2", "1", "1/2", "1/4", "1/4", "3", "2"] [RecipeIngredientParts] ["chicken breast halves", "cayenne pepper", "salt", "black pepper", "all-purpose flour", "olive oil", "capers", "white wine", "fresh lemon juice", "water", "unsalted butter", "fresh Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 318.5 [FatContent] 22.3 [SaturatedFatContent] 8.4 [CholesterolContent] 69.3 [SodiumContent] 259.4 [CarbohydrateContent] 8.2 [FiberContent] 0.5 [SugarContent] 0.7 [ProteinContent] 16.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chicken breasts between 2 layers of plastic wrap and pound to about 1/2 inch thick. If you don't have a meat mallet, you can use a small frying pan. Season both sides of chicken breasts with cayenne, salt and black pepper, to taste; dredge lightly with flour and shake off excess. Alternatively, the flour can be put in a tea strainer and shaken over each side of the chicken. Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate. Add the capers to the remaining oil in the pan, smashing them slightly to release brine, until warmed through, about 30 seconds. Pour white wine into skillet. Scrape any browned bits from the bottom of the pan with a wooden spoon (or other appropriate tool]. Cook until the wine is reduced by half, about 2 minutes. Stir lemon juice, water (or stock], and butter in to the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley though the sauce. Return chicken breasts to pan, cook until heated through, 1-2 minutes. Serve with sauce spooned over the top.
[Name] Cinnamon Cake Balls [AuthorId] 1800091864 [AuthorName] Cynthia in Olympia [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-11T21:06:00Z [Description] Make and share this Cinnamon Cake Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "1/4", "2", "2", "2", "1", "2", "2", "2", "1/8", "1/4"] [RecipeIngredientParts] ["eggs", "water", "coconut oil", "sour cream", "baking powder", "xanthan gum", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.9 [FatContent] 1.9 [SaturatedFatContent] 1.3 [CholesterolContent] 23.8 [SodiumContent] 40.0 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 0.8 [RecipeServings] 24.0 [RecipeYield] 24 cake balls [RecipeInstructions] melt coconut oil and blend wet mix well with mixer. add dry mix slowly to wet and beat well with mixer, let rest 5 min. bake in cake pop machine.
[Name] Spinach Gruyere Dip [AuthorId] 312494 [AuthorName] Glitterhoof [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-09-11T21:07:00Z [Description] This is a simple, decadent dip that's perfect for parties. If you don't have gruyere cheese you can use any hard, full-flavoured melting cheese, such as extra old cheddar or a mix of swiss and parmesan. Serve with your favourite crackers or crusty bread. [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Cheese", "Greens", "Vegetable", "European", "High In...", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "2", "1", "700", "900", "600", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "white wine", "fresh spinach", "cream cheese", "gruyere cheese", "ground nutmeg", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 626.7 [FatContent] 53.5 [SaturatedFatContent] 29.3 [CholesterolContent] 165.3 [SodiumContent] 665.0 [CarbohydrateContent] 9.3 [FiberContent] 2.0 [SugarContent] 4.5 [ProteinContent] 25.6 [RecipeServings] 10.0 [RecipeYield] 1 Dish [RecipeInstructions] ["Place oil in a large non-stick pan, and sautee onion over medium heat until soft and transparent (do not brown].", "Add wine and garlic, and simmer until liquid reduces to about a tablespoon or two.", "Add spinach, nutmeg, salt and pepper, and simmer until spinach wilts and reduces right down.", "Stir in cream cheese and soften until fully melted.", "Gradually stir in grated cheese until melted.", "Stir in lemon juice, and taste to see if you need to add more seasoning.", "Before serving, place in an oven-proof dish and bake in a preheated oven (350° F or 175° C] until bubbly and golden on top." ]
[Name] Loaded Tortilla Chips [AuthorId] 2001706799 [AuthorName] ae.rosebud [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-11T21:07:00Z [Description] Make and share this Loaded Tortilla Chips recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "2", "1/4", "1/8"] [RecipeIngredientParts] ["tortilla chips", "cheese", "chicken", "ground beef", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 605.7 [FatContent] 36.2 [SaturatedFatContent] 11.6 [CholesterolContent] 99.3 [SodiumContent] 976.2 [CarbohydrateContent] 40.0 [FiberContent] 3.8 [SugarContent] 2.0 [ProteinContent] 31.2 [RecipeServings] nan [RecipeYield] 1 plate [RecipeInstructions] brown chicken and ground beef with taco seasoning. place chips on a plate evenly leaving at least an inch of space on the sides to prevent spillage. shred about 1/2 of the cheese onto chips, evenly. add chicken and beef. shred the rest of the cheese evenly on top. microwave for 1 min or until cheese is melted. add salsa, guacamole, and Greek yogurt.
[Name] Fajita Salad [AuthorId] 2000939217 [AuthorName] Nicole O. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-09-11T21:08:00Z [Description] Make and share this Fajita Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/97/G6ZuzZmjRviNAyjaIft8_IMG_1054.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/34/97/LEBL3umRRM2bwRZ7Zx11_IMG_1055.JPG"] [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "2", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["bell peppers", "yellow onion", "olive oil", "romaine lettuce", "tomatoes", "seasoning salt", "corn and black bean salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 482.3 [FatContent] 26.9 [SaturatedFatContent] 5.3 [CholesterolContent] 97.3 [SodiumContent] 340.9 [CarbohydrateContent] 23.8 [FiberContent] 10.9 [SugarContent] 10.0 [ProteinContent] 39.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Put 1 tbs olive oil in a large skillet. Add chopped bell peppers and onions to skillet. Sauté until tender. Put 1 tbs olive oil in medium skillet. Put tender tips in it. Sprinkle lady's over meat. Sauté until cooked through. cut romaine heart into bite size strips. pour sirloin tips, onions, and peppers over romaine. Put ranch and corn salsa over the tips and onions. Toss salad. Serve.
[Name] Octopus Kilawen [AuthorId] 2001703428 [AuthorName] Alien Chronicles [CookTime] PT43M [PrepTime] PT23M [TotalTime] PT1H6M [DatePublished] 2017-09-11T21:08:00Z [Description] Make and share this Octopus Kilawen 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/2001703428/mV8F5vIjTmyq4WkycG5G_Octopus2crpd.jpg" [RecipeCategory] Filipino [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "10", "1/4", "2", "2", "1", "1", "1", "1", "1", "1", "3", "1"] [RecipeIngredientParts] ["water", "sea salt", "gingerroot", "tomatoes", "hot chili pepper", "apple cider vinegar", "cilantro leaf", "lime juice", "powdered cumin", "scallions", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.7 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 181.3 [SodiumContent] 5923.2 [CarbohydrateContent] 11.2 [FiberContent] 0.8 [SugarContent] 1.8 [ProteinContent] 57.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fill an 8-quart stock pot with water, add salt, and sliced ginger roots. Bring water to a boil and let it boil for 5 minutes to allow ginger root essence to permeate the water. Wash the octopus under running cold water. Invert its head inside out like a sock. Holding the head of the octopus with a pair of tynes, completely submerge the octopus into the boiling water and count 10 seconds -- 1001, 1002, 1003, etc. With the tynes still attached to the head of the octopus, lift it out of the stock pot and rest it in a holding pan. Allow water to come to a boil before resubmerging the octopus as in Step 1. Repeat step one 3 times. After the third submersion turn the heat down to simmer. Put the octopus into the pot of simmering water, drop 3 pieces of used cork from wine bottles and cover. After 10 - 15 minutes, using the tynes pierce the octopus' neck between the head and tentacles. Feel the resistance. If the tynes feel a \"crunchy, soft and tender\" insertion, it is time to remove the octopus from the pot and let sit in the holding pan to cool. Remove the head of the octopus, severing above the tentacles. Slice tentacles individually to the thickness desired. Cut straight across the tentacles. Slicing diagonally makes the cuts tougher to chew. Set the sliced octopus aside. To create the cheviche sauce, mince the cilantro leaves, slice very thinly the white portion of the green scallions, and mix it with the rest of the lime juice, vinegar, ginger roots and crushed tomatoes and hot peppers. Season with salt to taste.
[Name] Maple Carrot Cupcakes [AuthorId] 228297 [AuthorName] oilpatchjo [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-09-11T21:09:00Z [Description] Make and share this Maple Carrot Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegetable", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1/4", "2", "3/4", "1/2", "1", "1 1/2", "4", "3", "2", "1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "ground cinnamon", "baking soda", "ground nutmeg", "salt", "eggs", "maple syrup", "vanilla", "carrots", "cream cheese", "maple syrup", "butter", "vanilla", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.0 [FatContent] 6.2 [SaturatedFatContent] 3.4 [CholesterolContent] 46.5 [SodiumContent] 287.1 [CarbohydrateContent] 50.6 [FiberContent] 1.3 [SugarContent] 31.8 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 12 Cupcakes [RecipeInstructions] ["In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, nutmeg and salt. In medium bowl, whisk together eggs, oil, maple syrup, brown sugar and vanilla until smooth; pour over flour mixture. Add carrots and stir just stir just until moistened. Spoon into paper lined or greased muffin cups.", "Bake in 350 F oven for 18 - 20 minutes or until cake tester inserted in centre comes out clean. Transfer to rack; let cool.", "Icing: In medium bowl, using electric mixer, beat cream cheese, maple syrup, butter and vanilla until smooth. Beat in icing sugar. Spread over cupcakes." ]
[Name] Honey -- Glazed Apple Cake [AuthorId] 228297 [AuthorName] oilpatchjo [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-09-11T21:10:00Z [Description] Make and share this Honey -- Glazed Apple Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1 1/3", "2/3", "1/2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "1/2", "1/4", "1/4", "1/4", "2", "1/2", "2", "1/8", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "cardamom", "cinnamon", "clove", "nutmeg", "salt", "egg", "brown sugar", "milk", "honey", "apples", "honey", "cardamom"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.9 [FatContent] 16.3 [SaturatedFatContent] 2.0 [CholesterolContent] 24.3 [SodiumContent] 246.6 [CarbohydrateContent] 66.4 [FiberContent] 3.6 [SugarContent] 45.4 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] 1 cake [RecipeInstructions] Line 8 inch square baking pan with parchment paper, allowing 2 inch overhang on 2 sides of pan. In medium bowl, whisk together, flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt. In large bowl, using electric mixer, beat egg with brown sugar until thick and creamy. In small bowl combine milk, oil and honey; beat into egg mixture ntil smooth. Stir in flour mixture until blended. Flod in apples; spread in prepared pan. Bake in 330 F oven for 35 to 40 minutes or until cake tester comes out clean. Glaze: In small saucepan, bring honey, apple juice and cardamom to boil; reduce heat and simmer about 5 minutes or until slightly thickened, stirring occasionally. Place cake on wire rack and gently poke several holes in cake with fork. Pour warm glaze over and sprinkle with almonds. Let cool for 10 minutes, then remove cake using parchment paper. Serve warm or room temperature, cut into squares.
[Name] Oven Fried Green Tomatoes - the Easy Way! [AuthorId] 2543501 [AuthorName] 2cormiers [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-09-11T21:10:00Z [Description] This is a compilation of several recipes and old fashioned Georgia shortcuts. Yields a light cornmeal coating that does not fall off. No need for buttermilk and egg batter! Much less hassle than frying in a skillet and healthier too! For the oil, you can certainly use non-stick spray but I like to use coconut oil when I can. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "1"] [RecipeIngredientParts] ["green tomatoes", "kosher salt", "cornmeal", "cayenne pepper", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.8 [FatContent] 7.6 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 602.8 [CarbohydrateContent] 18.1 [FiberContent] 2.5 [SugarContent] 5.0 [ProteinContent] 2.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 450° slice tomatoes 1/4 inch thick. Sprinkle both sides lightly with salt, and let drain in a colander for 15-20 minutes. line a baking sheet with parchment paper and lightly smear with half the oil. dip the tomato slices directly into the cornmeal-cayenne mixture. No additional salt is needed. place on parchment lined baking sheet. Bake 20 minutes. Dot the tops with the remaining oil and turn to \"fry\" the other side another 20 minutes. Total baking time 40 minutes, or until golden brown. If you like a darker finished product, you can add a little paprika to the cornmeal mixture.
[Name] Semi Whole Wheat Bagels [AuthorId] 846445 [AuthorName] Bonitadreama [CookTime] PT20M [PrepTime] PT1H45M [TotalTime] PT2H5M [DatePublished] 2017-09-11T21:12:00Z [Description] Want to add a little pinch of healthy to an NYC style bagel? I hate the way whole wheat flour can become gritty in recipes, so I made up recipes that remove that grit and came out amazing. Give it a try! [Images] character(0) [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1 1/2", "2 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["active dry yeast", "granulated sugar", "warm water", "bread flour", "whole wheat flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.6 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 439.0 [CarbohydrateContent] 43.4 [FiberContent] 2.9 [SugarContent] 2.5 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In ½ cup of the warm water, pour in the sugar and yeast. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water. Mix flour and salt in a large bowl, Make a well in the middle and pour in the yeast and sugar mixture. Pour 1/3 cup of the remaining warm water into the well. Mix and stir in the rest of the water as needed. You need a moist and firm dough after you have mixed it. On a floured board or sheet, knead the dough for about 10 minutes until it is smooth and elastic. Lightly rub a large bowl with oil and turn the dough to coat. Cover the bowl. Let rise in a warm place for 1 hour, or until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes. Carefully divide the dough into 8 pieces, Shape each piece into a round. Repeat. Coat a finger in flour, gently press your finger into the center of each dough ball to form a ring. Stretch the ring to and place on a lightly greased cookie sheet. Repeat the same step with the remaining bagels. After you finish shaping the dough rounds and placing them on the cookie sheet, cover and allow to rest for 10 minutes. Now, preheat your oven to 425ºF. Boil water and reduce heat. Add bagels and cook on each side 1-2 minutes. The longer they boil, the more chewy they will be. If you want to add toppings, do so as you take them out of the water. You will need to use an egg wash to get the toppings to stick before putting the bagels into the oven, and doing so gives them a beautiful browned shine when bare as well. Once bagels have boiled (and topped with your favorite toppings], transfer them onto a lightly greased baking sheet. 12. Bake for about 20 minutes, or until golden brown. 13. Cool on a wire rack.
[Name] Zucchini Squash Fries [AuthorId] 2001708194 [AuthorName] Elizabeth S. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-11T21:12:00Z [Description] These summer delights are easy to make and a total crowd pleaser! Great flavors, perfect for all ages! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "0.5", "1/2", "3/4"] [RecipeIngredientParts] ["fresh zucchini", "olive oil", "parmesan cheese", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.2 [FatContent] 15.2 [SaturatedFatContent] 4.0 [CholesterolContent] 11.2 [SodiumContent] 594.9 [CarbohydrateContent] 19.0 [FiberContent] 2.1 [SugarContent] 3.9 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut zucchini and squash into 1/4 inch thick pieces (think french fries]. I like to do this by cutting them in half lengthwise, then across the width. With the vegetables quartered, it makes it much easier to get the right size fries. Place fries in a 1 gallon sealable bag. Add olive oil. Close and shake. At this point, your fries should be evenly coated in olive oil. Add more olive oil a teaspoon at a time until you are happy with the coating. Add parmesan and ranch dressing mix to the bag. Make sure all fries are evenly coated. Add breadcrumbs and repeat. Place fries in a single layer on a lined baking sheet and place in 400 degree oven for 30 minutes, turning over once half way through. Serve with marinara or ranch as a dipping sauce.
[Name] Large Strawberry Cupcakes [AuthorId] 2001669897 [AuthorName] Trini_Deb_UK [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-09-11T21:13:00Z [Description] I have called this recipe 'strawberries & cream'! Made with fresh strawberries from the garden. Decorated with white chocolate buttons & a fresh strawberry & lightly sprinkled with white chocolate strands. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["225", "225", "225", "4", "1", "2 -4", "200", NA] [RecipeIngredientParts] ["self raising flour", "unsalted butter", "margarine", "eggs", "vanilla extract", "strawberry puree", "strawberry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.8 [FatContent] 8.5 [SaturatedFatContent] 5.1 [CholesterolContent] 51.2 [SodiumContent] 13.2 [CarbohydrateContent] 18.5 [FiberContent] 0.3 [SugarContent] 9.5 [ProteinContent] 2.3 [RecipeServings] 24.0 [RecipeYield] 24 Cakes [RecipeInstructions] Pre-heat oven to 160°c fan oven (that's the oven I have]. Use some fancy cupcake cases to line a cupcake/muffin tray( I made 24 with this recipe]. I used a Kenwood mixer, I started by beating the butter & sugar until light, pale & fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Sift flour & add it in two batches to the butter mixture. Blend in 1 tablespoon of the strawberry puree after first part of flour has been added, then blend in the rest of the flour with the rest of the strawberry puree. Your aim is to have a cake batter that slowly drops of the back of the mixing spoon, if batter still seems a bit 'dry' then blend in a tablespoon of room temperature soured cream. Using an ice-cream scoop( I have found this gives the perfect amount of batter for cupcake cases], place a scoop of batter into each case, gently tap tray on counter to level cakes & release any air in the batter. Place tray on oven shelf just above centre, bake 20 minutes - until a skewer inserted comes out clean. Cool in tin 5 mins, then remove carefully to a wire rack to cool completely. Use a strawberry frosting to pipe onto cakes, add a whole strawberry with stalk left on, then place large white chocolate buttons around the edge. Sprinkle with white chocolate strands or curls - place covered in fridge to harden the frosting. When serving remove 1 hour before serving. I have found it is easier to eat these with a spoon!
[Name] Spinach, Ricotta and Chickpea 'meatless' Balls [AuthorId] 312494 [AuthorName] Glitterhoof [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-09-11T21:14:00Z [Description] This are my take on the veggie meatballs served at Polpo in the UK. They're great served with homemade marinara and spaghetti. I use vegetarian hard italian cheese rather than parmesan to make this vegetarian. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/312494/Woeesh9ESVOUFzLvblzN_20170910_190157.jpg" [RecipeCategory] Meatballs [Keywords] ["Spinach", "Cheese", "Greens", "Beans", "Vegetable", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["380", "150", "400", "150", "1", "3", "12", "175", "1/4", "2", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["chickpeas", "fresh spinach", "ricotta cheese", "parmesan cheese", "onion", "garlic cloves", "fresh basil", "olive oil", "eggs", "garlic granules", "salt", "fresh ground black pepper", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.3 [FatContent] 28.8 [SaturatedFatContent] 12.1 [CholesterolContent] 118.0 [SodiumContent] 1081.3 [CarbohydrateContent] 43.6 [FiberContent] 5.3 [SugarContent] 3.0 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] 25 Balls [RecipeInstructions] Preheat oven to 200° C. Line a baking sheet with parchment. Place all ingredients except for eggs, breadcrumbs, and garlic granules in a large bowl, and combine. Taste and adjust season as needed. Mix in eggs and approximately 1/2 the breadcrumbs. If the mixture seems too dry, add a glug more oil. If it seems too wet, add more crumbs, ensuring you save enough to coat balls. On a plate, combine remaining breadcrumbs and garlic granules Using a large soup/tablespoon, scoop out equal portions of batter and roll into balls. Roll balls in crumb mixture to coat. Place balls on tray and bake for 45 minutes, flipping about half-way through. Balls should be golden brown all over. Depending on how moist the mixture is they may flatten a little, but will still taste great! Serve with your favourite pasta, sauce and extra parmesan.
[Name] Lamb and Vegetable Curry [AuthorId] 285180 [AuthorName] BHPat [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-09-11T21:14:00Z [Description] Make and share this Lamb and Vegetable Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "6", "2", "1", "1", "500", "2", "1", "1 1/2", "1", "1", "1", "400", "500"] [RecipeIngredientParts] ["cardamom pods", "star anise", "onion", "lamb", "garlic cloves", "eggplant", "cauliflower", "pumpkin", "green beans", "green chili", "crushed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 593.9 [FatContent] 34.4 [SaturatedFatContent] 13.2 [CholesterolContent] 163.2 [SodiumContent] 320.2 [CarbohydrateContent] 24.3 [FiberContent] 6.5 [SugarContent] 5.6 [ProteinContent] 48.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oil with spices to high temperature. Add onion and stir until the onion browns slightly. Add lamb and garlic. Lower to medium heat and continue stirring until lamb is browned. Add eggplant and allow it to absorb some of the juices. Add remaining vegetables, tomatoes and stock. Stir to mix. Simmer, stirring occasionally, until the liquid reduces to a gravy (approx 30 minutes].
[Name] Moist Apple Quickbread [AuthorId] 2001709758 [AuthorName] Anntonette A. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-09-11T21:14:00Z [Description] It is apple season in NY! This is an adaptation of a recipe I found on-line. Easy to make, moist, and delicious. Very nice toasted with a smear of cream cheese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001709758/PK7b8DlpQiCAkueRMKdq_21433203_10212695918366414_7798205056660078397_n.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1", "2", "1", "1", "1/2", "1/2", "2", "3/4"] [RecipeIngredientParts] ["eggs", "sugar", "vanilla", "flour", "baking powder", "baking soda", "salt", "cinnamon", "apples", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.8 [FatContent] 22.3 [SaturatedFatContent] 2.9 [CholesterolContent] 46.5 [SodiumContent] 367.2 [CarbohydrateContent] 48.8 [FiberContent] 2.4 [SugarContent] 22.4 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat oven to 350 degrees. Grease and flour a quick bread pan. Alternatively, line pan with parchment sprayed with cooking oil. Peel and core apples. Grate them or chop them finely in a food processor. Set aside. Beat eggs, oil, sugar, and vanilla until consistent. In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon. Mix the dry ingredients into the wet ingredients. Add the apples and walnuts. Mix well. Pour mixture into prepared pan. Bake for 50 to 60 minutes, or until the center is set and it passes the toothpick test. Serve warm with cream cheese.
[Name] Mushroom Bisque [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-11T21:17:00Z [Description] Make and share this Mushroom Bisque recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3/4", "3", "1", "2", "1/3", "1", NA, "1"] [RecipeIngredientParts] ["mushroom", "butter", "flour", "heavy cream", "dry sherry", "white pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 309.3 [FatContent] 22.0 [SaturatedFatContent] 13.4 [CholesterolContent] 66.7 [SodiumContent] 701.2 [CarbohydrateContent] 24.3 [FiberContent] 1.9 [SugarContent] 7.7 [ProteinContent] 5.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] In a heavy skillet, saute mushrooms in butter over moderately high heat for 2-3 minutes or till barely tender. Reduce heat to low, sprinkle the mushrooms with 1 tablespoon flour and cook the mix, stirring for 3 minutes. Add 2 cups clam juice, heated, in a stream, stirring for 5 minutes or until mushrooms are very tender. Transfer the mix to a blender and puree it. Transfer the soup to a heavy saucepan, add heavy cream, dry sherry, salt and white pepper to taste. Heat the bisque over moderate low heat for 5 minutes. Pour into serving cups and garnish with minced parsley.
[Name] Cold Poached Turbot With Creamy Tarragon Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-09-12T00:05:00Z [Description] From an old magazine. The cooked fish will keep refrigerated for 2 days. The Creamy Tarragon Sauce, refrigerated, will keep about 1 week. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "1", "1", "3", "1/2", "1", "1/2", NA, "1/4", "1/4", "1", "1", "2", "1/4", "1/8"] [RecipeIngredientParts] ["onion", "celery rib", "peppercorns", "salt", "bay leaf", "lemon", "boiling water", "sour cream", "mayonnaise", "parsley", "green onion", "lemon juice", "salt", "tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.9 [FatContent] 3.9 [SaturatedFatContent] 2.2 [CholesterolContent] 10.0 [SodiumContent] 610.6 [CarbohydrateContent] 6.1 [FiberContent] 1.3 [SugarContent] 2.9 [ProteinContent] 1.2 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["DO AHEAD: In large skillet arrange fish in single layer. Add onion, celery, peppercorns, salt, bay leaf and lemon. Add enough water just to cover fish.", "Cover and simmer over low heat until fish flakes easily with fork, 5 to 7 minutes. With wide spatula remove fish from liquid; cover and refrigerate. Will keep about 2 days.", "Creamy Tarragon Sauce: In bowl, stir together all of the ingredients (sour cream to tarragon]. Cover and chill. Makes about 1/2 cup.", "5 minutes before serving, place fish on lettuce-lined platter. GARNISH with cucumber, tomatoes and lemon. Serve with Creamy Tarragon Sauce." ]
[Name] Oatmeal Lace Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-12T00:30:00Z [Description] Delicate cookies, this recipe is from a food magazine and has been in my recipe box for years. So good. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1/2", "2", "1/3", "1", "2"] [RecipeIngredientParts] ["flour", "baking powder", "sugar", "quick-cooking oats", "heavy cream", "butter", "vanilla", "white corn syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.8 [FatContent] 1.6 [SaturatedFatContent] 1.0 [CholesterolContent] 4.2 [SodiumContent] 14.1 [CarbohydrateContent] 4.4 [FiberContent] 0.1 [SugarContent] 2.4 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] Sift together into a bowl the flour, baking powder and sugar. Add the oats, cream, butter, vanilla and corn syrup. Mix until well blended. Drop rounded 1/4 teaspoons of batter onto parchment lined baking sheets allowing 4 inches between them. Bake in a preheated 375*F oven for about 4-6 minutes (check after 4 minutes], until lightly browned. Let stand 30 seconds before removing from pan. If cookies become too hard to remove, return to oven briefly to soften--just for a few seconds. Cookies freeze well. Makes about 4 dozen.
[Name] Orange Kiss Me Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-09-12T00:56:00Z [Description] A recipe from years ago. It has a fresh orange flavor and the topping is a sprinkling of spiced sugar and chopped walnuts. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1/2", "1/2", "2", "1", "1/3", "1/3", "1/4", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "butter", "milk", "eggs", "raisins", "walnuts", "sugar", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.6 [FatContent] 10.8 [SaturatedFatContent] 5.5 [CholesterolContent] 52.8 [SodiumContent] 385.6 [CarbohydrateContent] 55.5 [FiberContent] 1.4 [SugarContent] 36.1 [ProteinContent] 4.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Sift together flour, sugar, soda and salt. Stir together 1/2 cup thawed orange juice concentrate (save remaining juice for topping cake] with milk, eggs and softened butter. Add flour mixture to wet ingredients stirring well to incorporate. Add raisins and chopped nuts. Pour into greased 9 x 13 inch cake pan. Bake at 350*F for 40 to 45 minutes. Remove from oven and drizzle remaining orange juice concentrate over warm cake. Combine 1/3 cup sugar, 1/4 cup chopped walnuts and 1 teaspoon cinnamon in a small bowl. Sprinkle topping over warm cake. Allow to cool and serve.
[Name] Mom's Sweet-Sour Dressing [AuthorId] 2591002 [AuthorName] Santa Ed [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-09-12T01:13:00Z [Description] Make and share this Mom's Sweet-Sour Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2"] [RecipeIngredientParts] ["sour cream", "vinegar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.1 [FatContent] 45.4 [SaturatedFatContent] 26.5 [CholesterolContent] 119.6 [SodiumContent] 185.4 [CarbohydrateContent] 31.8 [FiberContent] 0.0 [SugarContent] 33.2 [ProteinContent] 4.8 [RecipeServings] 1.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Alternately mix sour cream vinegar while stirring constantly. Season to taste with sugar. Will be slight sour first time but blends overnight. Mix into coleslaw.
[Name] Velvety Apricot Cheesecake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT45M [TotalTime] PT3H45M [DatePublished] 2017-09-12T03:05:00Z [Description] This was a NO-BAKE cheesecake published by the California Apricot Advisory Board in the mid 1970's. I did not like the NO-BAKE corn flake crust so I have substituted one that has to be baked and cooled before having the cream cheese filling added. It is a pretty cake as well as delicious. Cook time is chill time except for the crust that bakes for approximately 8 minutes. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "30", "1", "16", "14", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["butter", "unflavored gelatin", "cream cheese", "sweetened condensed milk", "fresh lemon juice", "Cool Whip", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4619.3 [FatContent] 269.0 [SaturatedFatContent] 166.4 [CholesterolContent] 756.8 [SodiumContent] 2597.4 [CarbohydrateContent] 505.1 [FiberContent] 13.7 [SugarContent] 421.1 [ProteinContent] 80.0 [RecipeServings] nan [RecipeYield] 1 9-inch cake [RecipeInstructions] Heat oven to 350F for crust. Line base of a 9-inch springform pan with parchment paper. Spray paper and inner sides with Pam. Stir together biscotti and melted butter in a bowl. Pat mixture lightly into bottom and partway up the sides of the prepared pan. Bake about 8 minutes in 350 oven. Remove and let completely cool. For cheesecake: Combine 1/2 cup reserved syrup and gelatin in small saucepan; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixture; set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot mixture. Fold in whipped topping. Turn into prepared pan. Easy Apricot Glaze (optional] Cook and stir 1 teaspoon cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. To garnish: slice reserved apricot halves into pieces; arrange in 2-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters. Chill 3 hours.
[Name] Lemon Garlic Sauteed Bok Choy [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-09-12T13:54:00Z [Description] Looking for a way to serve Bok Choy that I picked up at the grocery store found this on line at inspired taste.net Super simple and taste good too. Guessed at serving size as it depends on the size of your Bok Choy. I didn't have baby bok choy, just regular so cut into large chunks instead of slices and turned out fine [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/23/0/YJkcW6gnQFSgZd5VaM1t_Bok%20Choy%20grilled.JPG" [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "3", "1", NA, NA] [RecipeIngredientParts] ["baby bok choy", "olive oil", "garlic cloves", "crushed red pepper flakes", "sea salt", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 62.9 [FatContent] 5.3 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 74.3 [CarbohydrateContent] 3.2 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 1.9 [RecipeServings] 4.0 [RecipeYield] 4 Slices [RecipeInstructions] Remove any discolored outer stalks of the bok choy and discard them (or save for stock later]. Place the bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry. Add the oil, garlic and red pepper flakes to a wide room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown. Toss in the the boy choy and spread into one layer. Sprinkle with about 1/4 teaspoon of salt then cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften, but still have some crunch. Transfer to a platter then squeeze 2 lemon wedges on top. A teaspoon or so of olive oil is nice, too. Serve with more lemon wedges on the side.
[Name] Broiled Marinated Shrimp [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT12M [PrepTime] PT4H30M [TotalTime] PT4H42M [DatePublished] 2017-09-12T15:53:00Z [Description] This was a recipe that was submitted to Bon Appetite magazine by an Air Force Colonel many years ago. I love broiled shrimp and this is great. I prefer broiling in one large pan. He recommended serving this with French, Italian or sourdough bread to mop up the sauce. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "1", "12", "2", NA] [RecipeIngredientParts] ["medium shrimp", "olive oil", "dry sherry", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.3 [FatContent] 38.3 [SaturatedFatContent] 5.2 [CholesterolContent] 286.5 [SodiumContent] 1290.7 [CarbohydrateContent] 5.1 [FiberContent] 0.1 [SugarContent] 0.4 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Shell and devein shrimp. Make a marinade with the remaining ingredients. Place shrimp and marinade in a large zip-lock gallon bag. Marinate the shrimp for at least 4 hours, turning occasionally. Divide the shrimp and marinade into 6 individual earthenware dishes, or spread them on a shallow broiling pan. Broil the shrimp until they are lightly browned on both sides, approximately 5-6 minutes on each side.
[Name] Chilled Carrot Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2017-09-12T16:14:00Z [Description] A delicious cold soup that is delicately seasoned. From my old magazine recipe collection. Needs to chill for several hours before serving. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/2", "1/2 - 1", NA] [RecipeIngredientParts] ["carrot", "onion", "butter", "chicken broth", "bay leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.0 [FatContent] 8.7 [SaturatedFatContent] 5.1 [CholesterolContent] 23.4 [SodiumContent] 522.7 [CarbohydrateContent] 12.4 [FiberContent] 2.5 [SugarContent] 6.5 [ProteinContent] 4.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, melt the butter and saute the carrots and onion for 5 minutes, until they are softened but not brown.", "Add broth and bay leaf, bring to a boil, reduce heat and simmer 20 to 30 minutes, until carrots are tender.", "Let cool then remove bay leaf. Puree in blender until smooth.", "Stir in orange juice and chill.", "To serve, stir in cream and season to taste with salt and pepper. Serve with a few pieces finely chopped parsley in the center of the bowl.", "Pretty and delicious!" ]
[Name] Sausage and Spinach Bread Stuffing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-09-12T16:40:00Z [Description] A flavorful but lower in calorie alternative to the heavier stuffing served with the turkey. Each serving of 1/2 cup is around 230 calories. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1 1/2", "1/2", "3", "8", "10", "1/2", "1 1/2", "1/2", "1/2", "1/4 - 1/2"] [RecipeIngredientParts] ["bulk pork sausage", "fresh mushrooms", "onions", "carrot", "garlic cloves", "frozen chopped spinach", "milk", "dried basil", "dried oregano", "poultry seasoning", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.7 [FatContent] 9.5 [SaturatedFatContent] 3.4 [CholesterolContent] 36.9 [SodiumContent] 209.1 [CarbohydrateContent] 20.1 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 14.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In skillet, cook sausage till brown. Remove. reserving 2-3 tablespoons drippings in skillet.", "Cook mushrooms, onion, carrot and garlic in drippings till tender. Drain off fat.", "Combine bread cubes, sausage, cooked vegetables, cooked spinach, milk, basil, oregano, poultry seasoning and red pepper.", "Mix well. (If too dry, add a few drops of milk.] Form into balls using 1/2 cup mixture for each.", "Place on greased baking sheet. Bake in a 325*F oven 25 minutes.", "Serve arranged on spinach lined serving platter with turkey. Garnish with carrot curls." ]
[Name] Skeleton Slab Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-09-12T17:18:00Z [Description] Make and share this Skeleton Slab Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/ab6AlarYTbGGBOqV6kBO__DSC5439.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/KNOvJ4jaTgiD7PGyw4vR__DSC5396.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/doIXVRS6RgKG2IefLI1G__DSC5413.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/N1NnscNlSnuVQ68dSoQg__DSC5416.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/CSpqVJmSTHGgpbmNcqvn__DSC5420.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/8PuSkgS7uJHJ2NK8gQ9w__DSC5428.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/18/edJjYICTYGTMF0JYm2rw__DSC5429.jpg"] [RecipeCategory] Dessert [Keywords] ["Cherries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Halloween", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "1/4", "1", "2/3", "1/4", "2", NA, "1"] [RecipeIngredientParts] ["salt", "sugar", "cornstarch", "lemon juice", "flour", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.9 [FatContent] 16.0 [SaturatedFatContent] 4.0 [CholesterolContent] 11.6 [SodiumContent] 284.8 [CarbohydrateContent] 82.3 [FiberContent] 5.8 [SugarContent] 52.0 [ProteinContent] 5.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Filling:", "Reserve 1 cup of juice and mix in cornstarch. In a large stock pot, mix sugar with cherries and remaining juices and cook until bubbling, stirring constantly. Add the reserved juice/cornstarch mixture and stir to combine. Cook for about 3 minutes until thickened.", "Pie:", "Preheat oven to 400 degrees F. Coat a smooth surface in flour and roll out 2 rounds of pie crust lengthwise. Line the bottom of a 9x13 baking pan with dough. Trim the excess and pinch the edges of the pie crust. Fill the crust with filling. Cut 6 1-inch strips of pie crust. Use small square cookie cutter to cut out 9 squares. Twist the strips and arrange across the pie to create ribs. Place the squares down the center of the ribcage. Brush crust with egg. Bake 35-45 minutes until the crust is golden brown and juices begin to bubble." ]
[Name] Frankenstein Snack Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT11M [PrepTime] PT30M [TotalTime] PT41M [DatePublished] 2017-09-12T17:28:00Z [Description] Frankenstein once said, “Satan has his companions, fellow-devils, to admire and encourage him; but I am solitary and detested.” Now it's your turn to break the mold by making Frankenstein a few tasty, matcha-infused pals. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/TY391ecIQqFYOzYbMmCg__DSC4825.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/p4mjTVLqSPmmjBImuy1O__DSC4421.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/lijRDkuZTPqN1B6iHuQt__DSC4413.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/HAYw2eIuSMCpNkm8Hyyo__DSC4616.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/DaoXOdE4TtyRneljeCZY__DSC4696.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/CH7It9dNT62KXYovGgOZ__DSC4734.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/qWjTWTcTb6pQgJ88FuZA__DSC4790.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/YKRGDYhRaq9H7F8lpSKK__DSC4806.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/19/mPb5cigISTCB23vYGHnB__DSC4845.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "1/4", "5", "3/4", "1/4", NA, NA, NA] [RecipeIngredientParts] ["flour", "tea", "baking powder", "fine sea salt", "eggs", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.2 [FatContent] 3.0 [SaturatedFatContent] 1.0 [CholesterolContent] 104.0 [SodiumContent] 147.9 [CarbohydrateContent] 27.9 [FiberContent] 0.4 [SugarContent] 17.1 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 9 snack cakes [RecipeInstructions] Preheat oven to 400 degrees F. Grease a square 9x9 baking pan. Set aside. In a small bowl, whisk together flour, matcha powder, baking powder, and salt. In a large bowl, whisk together egg yolks, granulated sugar, and milk until pale in color. In a third bowl, whip egg white to medium-stiff peaks. Add dry flour mixture to yolk mixture. Fold to combine. Then add whipped eggs in three additions. Gently fold to incorporate egg whites. Pour batter into prepared baking pan. Use a spatula to spread batter into an even layer. Bake for 9-11 minutes or until a toothpick comes out clean. Remove from oven and run an offset spatula around the edges of the pan to loosen the cake. Let cool completely. Use a knife, wet with warm water, to cut the cake into 3 inch squares. Decorate with icing for hair and stitches, add sprinkles and candies for bolts and eyes.
[Name] Screaming Ghost Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-09-12T17:39:00Z [Description] Make and share this Screaming Ghost Donuts 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/53/35/20/LFAHHTKbTTGlxZlQ6dDQ__DSC5338.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/20/kC2vjj4T32GGAhkQU4Cg__DSC5365.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/20/5hUpAQNHSqK36mpPQrrf__DSC5376.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/20/6JEf3JaSdmapfDQzgqUk__DSC5340.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Low Protein", "Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4 -5", "1", "1"] [RecipeIngredientParts] ["canola oil", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1208.6 [FatContent] 116.9 [SaturatedFatContent] 10.1 [CholesterolContent] 0.6 [SodiumContent] 579.5 [CarbohydrateContent] 40.0 [FiberContent] 0.4 [SugarContent] 19.0 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 8 donuts [RecipeInstructions] Heat oil over medium heat to 350-375 degrees F in a stock pot or deep pan. Roll each piece of biscuit dough into an oblong shape and cut 2 eyes and a mouth with small round cookie cutters. Carefully lower each \"ghost face\" into the oil and fry until golden - about 30-40 seconds on each side. Remove from oil and drain on a towel. Once mostly cool, sprinkle donuts with powdered sugar.
[Name] Chocolate & Pumpkin Trifle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT38M [PrepTime] PT20M [TotalTime] PT58M [DatePublished] 2017-09-12T17:55:00Z [Description] The Headless Horseman is a bit less terrifying and a lot more flavorful with layer upon layer of pumpkin pudding and chocolate cake stuffed inside his menacing grin. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/cwjD9A3cQSzUimlly0Lx__DSC5896.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/YLMV40lR9ukgpn9ksLlh__DSC5908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/BuyD4IhRemdtmKscJSRE__DSC5635.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/rMdSRvZuQAiWyrEB9kyq__DSC5672.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/4UPBJeCvRUalXwE4iars__DSC5763.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/flnAX7XYSoeRGkEgnFYY__DSC5770.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/21/Llfkh3aARUNXwBBcw2w8__DSC5924.jpg"] [RecipeCategory] Dessert [Keywords] ["Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "2", "1", "1", "2", NA, "1"] [RecipeIngredientParts] ["water", "eggs", "milk", "instant butterscotch pudding mix", "pumpkin", "pumpkin pie spice", "pumpkin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.2 [FatContent] 21.9 [SaturatedFatContent] 6.5 [CholesterolContent] 67.4 [SodiumContent] 362.5 [CarbohydrateContent] 33.3 [FiberContent] 1.1 [SugarContent] 16.0 [ProteinContent] 6.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Cake:", "Preheat oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Combine the cake mix, water, oil and eggs in a bowl. Mix and pour into prepared pan. Bake 350 degrees F for 34-38 minutes. When the cake is completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.", "Pudding:", "In a medium mixing bowl, whisk milk, and pudding for 2 minutes until slightly thickened. Let sit 2 minutes or until softly set. Stir in pumpkin and spice. Mix well.", "Trifle Assembly:", "Clean and prepare your pumpkin with a large opening to create your bowl. If creating a carved pumpkin, tightly line the openings with plastic wrap to prevent spilling.", "Layer 1/4 of the cake, 1/4 of the pudding and 1/4 of the whipped topping. Repeat until pumpkin is full, ending with the whipped topping. Garnish with the reserved crumbs.", "NOTE: If using a large pumpkin as the serving vessel (similar to the one used in the recipe video] you may need to double or triple this recipe to fill your pumpkin completely." ]
[Name] Mummy-Shaped Cheese Ball [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-09-12T18:03:00Z [Description] Make and share this Mummy-Shaped Cheese Ball 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/53/35/22/ih8aBh0iRKacSB22rfC4__DSC4303.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/Y799LL1bSASUFDr5mf64__DSC4221.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/EcIT9d6QjOsmBbCSvNL5__DSC4293.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/XON8zGTT9CtpigcCDDkS__DSC4214.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/LmQmVq28SRSuQifFR9TF__DSC4192.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/Hk2TLwwZS6W5wZkVic8Q__DSC4178.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/sbLGnC7FS94EANWTlSTr__DSC4167.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/94Y7rYXxQPu1hVs2Bko2__DSC4148.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/22/g30B7TnAQq5cdGQcUtAY__DSC4145.jpg"] [RecipeCategory] Cheese [Keywords] ["Halloween", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", NA] [RecipeIngredientParts] ["cream cheese", "milk", "peppercorns"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.3 [FatContent] 3.3 [SaturatedFatContent] 1.9 [CholesterolContent] 10.6 [SodiumContent] 31.0 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 0.6 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] ["Cut a strip out on each side of the first cheese ball to create the mummy’s body and arms. Cut 2 thick strips out of the second cheese ball to create the legs and head. Arrange on the platter and flatten a bit with your hand.", "Beat cream cheese and milk until smooth. Prepare a pastry bag with a basket weave tip and pipe mixture over the entire mummy. Leave one or two longer lines of piped cheese mix, as if the mummy is coming undone.", "Add two whole peppercorns for the eyes. Add the pepper slice for the mouth. Serve with crackers." ]
[Name] Bloody Red Wine Pasta With Mozzarella Bats [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-12T18:25:00Z [Description] Make and share this Bloody Red Wine Pasta With Mozzarella Bats 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/53/35/23/c4jdpYHNS5O87Nzk0e6v__DSC5558.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/prEHFWM3RuaX8z9wAs2B__DSC5552.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/3mrUCMEBS7mHfZcykSbX__DSC5591.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/SR56RGuQyqfs4UqbvWzQ__DSC5548.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/khJ8IfS0SNKirKAifMe4__DSC5519.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/Kq35XHLxTNuZpXu9x74H__DSC5501.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/23/5RhVoJ5iSvygt3NbnJnZ__DSC5473.jpg"] [RecipeCategory] Halloween [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "1", "5", "2", "3", "1", NA, "1/3", "2", "2", "1/2"] [RecipeIngredientParts] ["water", "red wine", "beets", "linguine", "garlic cloves", "olive oil", "parmesan cheese", "heavy cream", "sugar", "Italian parsley", "fresh mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 1083.7 [FatContent] 39.2 [SaturatedFatContent] 18.1 [CholesterolContent] 94.0 [SodiumContent] 851.7 [CarbohydrateContent] 108.2 [FiberContent] 5.9 [SugarContent] 16.9 [ProteinContent] 39.7 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] Combine water, red wine and beet juice (around 3/4 cup] in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside. Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth. Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes. Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.

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