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[Name] Werewolf Paws [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT16M [PrepTime] PT30M [TotalTime] PT46M [DatePublished] 2017-09-12T18:38:00Z [Description] Make and share this Werewolf Paws 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/53/35/24/nUTPjthHTWqdpHuNB1RR__DSC4080.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/HCTWLkfQWSXBf3qrXVHk__DSC4076.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/1ChSeztLTcqf6XeCAcMe__DSC4048.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/B8h3jbDRSn21nUN9lepg__DSC3981.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/iiNVhJxtSECgjYQ4d2WN__DSC3979.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/w1uakww9SlKI12l1bypR__DSC3973.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/46c7MvfQkWPCoTCw4vN9__DSC3923.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/24/wpOIBSIoT5KsfJuyuOrd__DSC3926.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "1/2", "1/3", "1/2", "1/3", "1/2", "1", "6", "2 2/3", "1/2", "1/4", "1 1/2", "30"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "buttermilk", "vanilla", "unsalted butter", "sugar", "egg", "butter", "confectioners' sugar", "cocoa powder", "milk", "vanilla extract", "cashews"] [AggregatedRating] nan [ReviewCount] nan [Calories] 648.5 [FatContent] 27.9 [SaturatedFatContent] 15.7 [CholesterolContent] 90.6 [SodiumContent] 486.4 [CarbohydrateContent] 97.9 [FiberContent] 3.3 [SugarContent] 70.3 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 6 cookies [RecipeInstructions] Cookies: Preheat oven to 350°F. Sift together flour, baking soda and salt in a medium bowl. In small bowl, mix together buttermilk and vanilla. Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until evenly distributed and light in color. Add egg to butter and sugar mixture and beat until blended. Gradually mix in flour mixture one cup at a time, adding buttermilk mixture between each cup of flour, mix until smooth. Scrape down the sides of the bowl as necessary. Drop leveled 1/4-cups of batter onto a greased baking sheet. Bake on middle rack for 14-16 minutes, or until the tops are golden brown. Allow cookies to cool completely before icing. Frosting: In a mixing bowl, beat butter until creamy. Add sugar and cocoa, mixing well. Add milk in 2 portions, stirring each time. Add vanilla extract. Prepare a pastry bag with a multi-opening/ grass tip, fill with the frosting and close tightly with a rubber band. Hold the tip vertically over the cookie, squeeze and pull up quickly. Repeat to cover the whole cookie. Press 5 cashews into each cookie to form claws.
[Name] Ernie's Teriyaki Chicken [AuthorId] 1808377 [AuthorName] escripps [CookTime] PT20M [PrepTime] PT5H [TotalTime] PT5H20M [DatePublished] 2017-09-12T18:45:00Z [Description] Make and share this Ernie's Teriyaki Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["2", "20", "5", "3", "1", "1", NA, "2"] [RecipeIngredientParts] ["chicken thighs", "garlic", "green onion", "ground black pepper", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.4 [FatContent] 36.3 [SaturatedFatContent] 7.5 [CholesterolContent] 95.5 [SodiumContent] 2830.7 [CarbohydrateContent] 20.2 [FiberContent] 1.2 [SugarContent] 10.7 [ProteinContent] 26.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse and dry the chicken thighs. Divide the green tips of the green onion from the sliced white base. Combine all the ingredients (leaving out the sesame seeds and green onion tips] into a one gallon Ziplock bag. Let the chicken marinade for at least 4 hours in the refrigerator (I let it go overnight]. Grill the chicken until done. Garnish with remaining green onion tips and sesame seed.
[Name] Spiderweb Deviled Eggs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2017-09-12T18:51:00Z [Description] Make and share this Spiderweb Deviled Eggs 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/53/35/26/FjtpYeSjCwlJWTivCgAe__DSC5280.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/DpYSTe7SQPu4oWsXll4v__DSC5145.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/4BNoi919TmmkPc7Z0ROJ__DSC5205.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/IgDGI4yT6KeVMBavzjav__DSC5184.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/v58LtCBpRpOmJHd7hpWC__DSC5242.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/XwcNTt6fQsO4n7J7jKbL__DSC4973.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/9iSQBa9IQ1K1cbLuRBlb__DSC5131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/ni8ysYNsRCqp3tOtYIfZ__DSC5172.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/26/pExh1JzqThq9MRKXLEED__DSC5149.jpg"] [RecipeCategory] Halloween [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", NA, "3", "1/2", "1/8", "1/8", "1/2"] [RecipeIngredientParts] ["eggs", "mayonnaise", "ground mustard", "salt", "pepper", "pitted black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.7 [FatContent] 3.0 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 100.9 [CarbohydrateContent] 0.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 Deviled Eggs [RecipeInstructions] Place 6 eggs in a pot, cover with water. Bring to a boil then continue cooking 10-12 minutes. Remove eggs and rinse in cold water. Crack the shells, gently, with the back of a spoon. Do not remove shells. Add 2 cups of water and a 4-5 drops of black food coloring to a bowl and submerge eggs. Refrigerate for 2 hours. Remove eggs from water and carefully de-shell, revealing spider-web-looking eggs. Cut eggs in half lengthwise. Slip out yolks and mash in a small bowl. Stir in mayonnaise, mustard, salt and pepper. Pipe or spoon filling into each egg half. Cut a whole olive in half lengthwise. Put one half on mashed yolk for the spider’s body. Thinly slice the other half for the spider’s legs. Place four legs on each side of the body.
[Name] Caribbean Coconut Tart [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2017-09-12T18:57:00Z [Description] Sunset magazine's kitchen developed and published this recipe (in the early 1970's) after having tasted this delicacy on the French island of Guadeloupe. They were able to duplicate the flaky pastry and rich macaroon-type filling. It's easy to make and can be finished ahead of time (needs to chill) for an impressive dessert. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 2/3", "1/3", "1", "1/4", "1", "1/2", "1", "2", "1", "1/4", "1/4", "2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["unsifted all-purpose flour", "sugar", "baking powder", "salt", "butter", "egg", "eggs", "sugar", "salt", "unsifted all-purpose flour", "flaked coconut", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 577.7 [FatContent] 25.3 [SaturatedFatContent] 17.2 [CholesterolContent] 115.5 [SodiumContent] 437.3 [CarbohydrateContent] 83.8 [FiberContent] 3.2 [SugarContent] 53.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel. With a pastry blender, cut in butter until fine particles form. Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds. Set aside 1/3 of the pastry for lattice strips. On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan]. Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan]. Bake in a 325F oven for 8 minutes. Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling. Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust. Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325 oven and bake until crust is golden brown and center is set, about 40 minutes. Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.
[Name] Severed Hand Pies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-09-12T19:20:00Z [Description] Sloppy Joe filling or BRAAAINS? Whichever you prefer, the zombies in your life won’t be able to resist these savory pies. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/ZnVFVbM7QfqQ0d1Cfxfl__DSC3643.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/bTDv0Nw2RPimXPDjyOen__DSC3830.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/vfGbiA9STOGih3rFlEuR__DSC3824.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/n45WeZhITkyqBuk9ef36__DSC3667.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/XnEJKRG7S4qhq1vBgUe6__DSC3776.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/0pgvB69TPKn0aDYoqWdg__DSC3742.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/7OZ3I3a6ShSdgh840uBf__DSC3732.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/PPvD9PlBQ7CAzHSiYtkZ__DSC3721.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/kM1uc0QaRpyroa8gCyd2__DSC3713.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/QAiRZPZWTh28nqsTHBVD__DSC3707.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/6FFttlrdTsKFlOy3Bfzw__DSC3687.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/WyLn8M9MRZmBteNQkc58__DSC3684.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/j1gNzY67TUWBEifZUbpL__DSC3656.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/28/ZHFertyQAiQ0EWYZbbYg__DSC3833.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Halloween", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "1/2", "1/2", "1/4", "1", NA, "2", NA, "1", "1/2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "hamburger", "tomato sauce", "Worcestershire sauce", "brown sugar", "vinegar", "ketchup", "chili powder", "flour", "egg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 1309.9 [FatContent] 84.2 [SaturatedFatContent] 24.2 [CholesterolContent] 137.4 [SodiumContent] 1708.7 [CarbohydrateContent] 96.8 [FiberContent] 8.2 [SugarContent] 9.4 [ProteinContent] 41.2 [RecipeServings] nan [RecipeYield] 4 hand pies [RecipeInstructions] Heat olive oil in a saute pan. Cook onions until slightly translucent (about 4 minutes]. Add ground beef and brown. Drain out grease. Add the rest of the filling ingredients and simmer 15-20 minutes with lid. Preheat oven to 425 degrees F. Trace your hand to create a hand stencil out of cardboard. Roll out the pie crust onto a floured surface. Use a paring knife to cut 2 hands in each sheet of pie crust, making a total of 8 hands (4 for base, 4 for top]. Brush edges of the base hands with egg wash. Add 2 tablespoons of filling to the center of each and 2 tablespoons shredded cheese. Cover each with second dough hand and press around the edges. Crimp edges with fork and brush with egg. Bake for 14 minutes. Serve warm.
[Name] Cheese and Pineapple Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-09-12T20:05:00Z [Description] I made this years ago when I was young and it is so creamy and good. I recently found this lost recipe so I'm posting it here so it won't be lost again. [Images] character(0) [RecipeCategory] Gelatin [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "3/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["unflavored gelatin", "cold water", "sugar", "crushed pineapple", "American cheese", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.4 [FatContent] 14.7 [SaturatedFatContent] 9.1 [CholesterolContent] 54.3 [SodiumContent] 18.3 [CarbohydrateContent] 32.6 [FiberContent] 0.3 [SugarContent] 31.0 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Soften gelatin in cold water. Dissolve sugar in pineapple syrup in small saucepan over low heat. Add gelatin and stir until dissolved. Chill till partially set, add pineapple and cheese. Fold in whipped cream. Turn into serving bowl. Chill until firm.
[Name] Marinated Bean Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT12H [PrepTime] PT40M [TotalTime] PT12H40M [DatePublished] 2017-09-12T20:38:00Z [Description] There are as many bean salad recipes out there as beans. This is another good one. To spice it up a little, a few pickled jalapeno pepper slices can be added. Cook time is refrigeration time. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2 1/2", "1", "1", "3", "4 1/2", "1/2", "1/2", "1", "1/8", "2", "2"] [RecipeIngredientParts] ["red kidney beans", "garbanzo beans", "black-eyed peas", "celery", "parsley", "green onion", "stuffed green olives", "black olives", "olive oil", "red wine vinegar", "salt", "pepper", "brown sugar", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.4 [FatContent] 18.3 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 1078.0 [CarbohydrateContent] 43.3 [FiberContent] 11.7 [SugarContent] 5.0 [ProteinContent] 12.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine drained beans in a large colander, rinse with water. Drain and pour into a large mixing bowl. Add celery, parsley, green and black olives, and chopped green onions. Combine salad oil, vinegar, salt, pepper, brown sugar and minced garlic. Pour over bean mixture. Mix lightly, cover, and refrigerate overnight. Toss mixture well and serve in lettuce cups.
[Name] Speedy Pierogi Hamburger Casserole [AuthorId] 1423714 [AuthorName] wls5306 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-12T20:46:00Z [Description] Make and share this Speedy Pierogi Hamburger Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/4", "1", "1"] [RecipeIngredientParts] ["lean hamburger", "onion", "alfredo sauce", "white sauce", "pierogi"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.6 [FatContent] 11.3 [SaturatedFatContent] 4.6 [CholesterolContent] 73.7 [SodiumContent] 75.2 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown hamburger and onions, drain if necessary. Mix in sauce. Place pierogi in sprayed 7x11 casserole dish. Pour sauce mixture over pierogi, making sure the sauce covers all pierogi and gets to the bottom of pan. Cover with foil and bake for 15 minute Uncover and finish heating through. Pierogi should be soft and slightly puffy. Enjoy.
[Name] Apple Scones [AuthorId] 2001709758 [AuthorName] Anntonette A. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-12T20:54:00Z [Description] Make and share this Apple Scones 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/53/35/32/Mx87yXV8RbCicLBit8rL_IMG_3408.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001709758/TRxp6R8FRYWIh9ZQuCeo_10212695918246411.jpg"] [RecipeCategory] Scones [Keywords] ["Breakfast", "Apple", "Fruit", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1/4", "1/2", "1/2", "2/3", "1"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "baking soda", "salt", "butter", "milk", "apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 353.1 [FatContent] 16.8 [SaturatedFatContent] 10.4 [CholesterolContent] 44.5 [SodiumContent] 456.3 [CarbohydrateContent] 45.8 [FiberContent] 1.9 [SugarContent] 11.6 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] 6 scones [RecipeInstructions] Pre-heat oven to 400 degrees. Line baking sheet with parchment paper. Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl. Add the butter. Cut it in to the flour mixture with a pastry knife until the mixture looks like coarse crumbs. Add the milk and apple cubes.Stir just until the dough comes together, making sure that you don't over work it. Use your hands to knead the dough two or three times into a ball. Place the dough onto the parchment covered cookie sheet. Shape into a 7 inch circle. Cut the circle in half and then cut each half into 3 pie-shaped wedges. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
[Name] Sautéed Kale With Golden Raisins & Onions [AuthorId] 2001703559 [AuthorName] apexfavourites [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-09-12T20:55:00Z [Description] This recipe is a perfect accompaniment to just about anything. The sautéed kale is tender with the golden raisins and red wine vinegar adding both sweet and tart notes that balance the kale’s natural bitterness. Kale is a cold hardy crop that does best in the early spring and fall in Canada. Fortunately, this superfood does not come at a super-price . In fact, this recipe costs less than $1.27 per serving. All of the recipe’s ingredients, plus a wide selection of Canada No. 1 grade fruits and vegetables, are readily available in the fresh and grocery sections of Walmart Supercentres. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Vegetable", "< 30 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/2", "1/4", "2"] [RecipeIngredientParts] ["kale", "canola oil", "onions", "salt", "water", "golden raisin", "red wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 3.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 149.7 [CarbohydrateContent] 12.3 [FiberContent] 1.3 [SugarContent] 7.7 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove and discard the thick centre rib from each kale leaf. Wash kale leaves and reserve. Heat oil in a large wide pot over medium-high. Add onions, stirring often until they soften and start to become a deep golden colour, 5 to 8 minute Stir in salt. Add kale, water and raisins. Stir well, then reduce heat to low, cover and cook 10 to 12 min or until kale is very tender. Remove lid, increase heat to high and cook until most of the liquid evaporates. Turn off heat and stir in the vinegar. Serve immediately. For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.
[Name] Green Beans & Carrots in Coconut-Turmeric Curry [AuthorId] 2001703559 [AuthorName] apexfavourites [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-12T20:56:00Z [Description] September happens to be the peak of Canada’s growing season. There’s no better way to embrace the hard work of our farmers than with a simple recipe that brings out the best of our homegrown produce. You can get all of the required ingredients, plus a wide selection of Canada No. 1 grade fruits and vegetables, from the fresh and grocery sections of Walmart Supercentres. This recipe’s combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours and satisfying crunch of the green beans and carrots. Finished with tart lime juice and cool cilantro, this recipe makes the perfect vegetarian main or delicious side for less than $1.54 per serving. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Vegetable", "Indian", "Low Protein", "< 60 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "3", "1/2", "3", "2", "1", "1/2", "1/4", "1/8", "450", "14", "1/4", NA] [RecipeIngredientParts] ["canola oil", "onion", "carrots", "salt", "garlic cloves", "fresh ginger", "curry powder", "turmeric", "cayenne", "cinnamon", "green beans", "coconut milk", "fresh lime juice", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.2 [FatContent] 28.8 [SaturatedFatContent] 19.4 [CholesterolContent] 0.0 [SodiumContent] 344.8 [CarbohydrateContent] 20.9 [FiberContent] 5.5 [SugarContent] 7.3 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden. Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp. Remove from heat and stir in lime juice. Garnish with cilantro. For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.
[Name] Zucchini-Feta Pancakes [AuthorId] 2001703559 [AuthorName] apexfavourites [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-12T20:57:00Z [Description] The harvest season is upon us! Lighten up the waning days of summer with a these Zucchini-Feta Pancakes, made for just $1.65 a serving, with a selection of fresh Canada No. 1 grade produce from the fresh and grocery sections of Walmart Supercentres. Freshly grated zucchini and finely chopped mint pair nicely with salty feta cheese and onions in this unique twist on the traditional pancake. Served with a side of sour cream, this will become a meal-time staple, from brunch to supper. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3/4", "2", "1", "1/3", "1", NA] [RecipeIngredientParts] ["zucchini", "salt", "eggs", "feta", "green onions", "of fresh mint", "all-purpose flour", "canola oil", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.8 [FatContent] 13.5 [SaturatedFatContent] 5.7 [CholesterolContent] 164.5 [SodiumContent] 667.1 [CarbohydrateContent] 13.0 [FiberContent] 1.5 [SugarContent] 3.9 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] 10 Pancakes [RecipeInstructions] Coarsely grate zucchini, either in a food processor or with the large holes of a box grater (no need to peel them]. In a medium bowl, stir grated zucchini with salt. Let stand 10 minute. Separate eggs. Whisk egg whites in a large bowl, using an electric mixer on high, until stiff, 2 to 3 minute Reserve. Transfer zucchini to a colander and rinse well. Using your hands, squeeze out as much of the water as possible. Return to the bowl and mix in egg yolks, feta, green onions and mint until well-combined. Sprinkle flour over top and mix well. Fold in beaten egg whites. Heat oil in a large non-stick fry pan over medium. Working in batches, add a level, 1/4 cup (60 ml] zucchini mixture, flattening into a pancake shape. Fill the pan with pancakes. Cook 2 to 3 min per side or until golden. Serve immediately with sour cream alongside, or keep warm on a rack set over a baking sheet in a 200°F (95°C] oven. For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.
[Name] Zucchini-Feta Pancakes [AuthorId] 2001703559 [AuthorName] apexfavourites [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-12T20:57:00Z [Description] The harvest season is upon us! Lighten up the waning days of summer with a these Zucchini-Feta Pancakes, made for just $1.65 a serving, with a selection of fresh Canada No. 1 grade produce from the fresh and grocery sections of Walmart Supercentres. Freshly grated zucchini and finely chopped mint pair nicely with salty feta cheese and onions in this unique twist on the traditional pancake. Served with a side of sour cream, this will become a meal-time staple, from brunch to supper. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "Free Of...", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3/4", "2", "1", "1/3", "1", NA] [RecipeIngredientParts] ["zucchini", "salt", "eggs", "feta", "green onions", "of fresh mint", "all-purpose flour", "canola oil", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.8 [FatContent] 13.5 [SaturatedFatContent] 5.7 [CholesterolContent] 164.5 [SodiumContent] 667.1 [CarbohydrateContent] 13.0 [FiberContent] 1.5 [SugarContent] 3.9 [ProteinContent] 11.1 [RecipeServings] 4.0 [RecipeYield] 10 Pancakes [RecipeInstructions] Coarsely grate zucchini, either in a food processor or with the large holes of a box grater (no need to peel them]. In a medium bowl, stir grated zucchini with salt. Let stand 10 minute. Separate eggs. Whisk egg whites in a large bowl, using an electric mixer on high, until stiff, 2 to 3 minute Reserve. Transfer zucchini to a colander and rinse well. Using your hands, squeeze out as much of the water as possible. Return to the bowl and mix in egg yolks, feta, green onions and mint until well-combined. Sprinkle flour over top and mix well. Fold in beaten egg whites. Heat oil in a large non-stick fry pan over medium. Working in batches, add a level, 1/4 cup (60 ml] zucchini mixture, flattening into a pancake shape. Fill the pan with pancakes. Cook 2 to 3 min per side or until golden. Serve immediately with sour cream alongside, or keep warm on a rack set over a baking sheet in a 200°F (95°C] oven. For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.
[Name] Blueberry Sour Cream Muffins [AuthorId] 284006 [AuthorName] mccarroll [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-09-12T20:59:00Z [Description] Make and share this Blueberry Sour Cream Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "1 1/4", "1/2", "3/4", "1"] [RecipeIngredientParts] ["applesauce", "sugar", "eggs", "flour", "baking soda", "sour cream", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 146.5 [FatContent] 3.8 [SaturatedFatContent] 1.9 [CholesterolContent] 38.5 [SodiumContent] 77.8 [CarbohydrateContent] 25.8 [FiberContent] 0.7 [SugarContent] 14.3 [ProteinContent] 2.8 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Mix together first three ingredients. Combine flour and baking soda then add to wet mixture. Mix well. Stir in sour cream, the fold in blueberries. Spoon batter into paper lined muffin tins. Bake at 400 degrees for 12 to 15 minutes.
[Name] Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT45M [PrepTime] PT20H [TotalTime] PT20H45M [DatePublished] 2017-09-12T23:09:00Z [Description] Make and share this Cranberry Walnut Bread Recipe -- No Knead & Cast Iron Cooked 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/53/35/38/XqGxwdOTuymR4CbZ9AQs_2B17C76D-593E-4AD0-8664-3B6869A90588.jpeg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["3", "3/4", "1/2", "1", "1 1/2", "1/2", "1 1/2 - 1 3/4", "1", "1"] [RecipeIngredientParts] ["bread flour", "dried cranberries", "walnuts", "cinnamon", "salt", "active dry yeast", "water", "cornmeal", "old fashioned oats"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 227.1 [FatContent] 5.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 438.9 [CarbohydrateContent] 38.7 [FiberContent] 2.3 [SugarContent] 0.7 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all dry ingredients in large mixing bowl. Mix thoroughly. Add 1 1/2 cups water and stir with rubber spatula. Add remaining water (and more] as needed until you have a thoroughly mixed, wet, sticky mass of dough. (The dough will be wet and will not form a ball.]. Cover bowl with plastic wrap and let sit at room temperature, out of direct sunlight, for 12 to 18 hours. After 12 to 18 hours have passed, your dough should be dotted with bubbles and more than doubled in size. (It may also have a strong alcohol smell to it, but don’t mind that, it will burn off in the baking.] Dust wooden cutting board with bread flour and, using your plastic dough scrapers, scrape dough loose from sides of bowl and turn out onto board in one piece. Dough will be loose and sticky, but do not add more flour. Dust top lightly with flour and cover with clean cotton or linen tea towel (terry cloth will stick and leave lint on dough]. Let dough rise for another 1 to 2 hours. About 30 minutes before second rise is complete, place your cast-iron pot (without lid] on rack positioned in lower third of oven (not at the very bottom]. Heat oven to 475°F. Once oven has reached 475°, remove pot using heavy-duty potholders (be very careful at this stage – the pot and oven are extremely hot]. Sprinkle about 1 teaspoon coarse cornmeal evenly over bottom of pot. Uncover dough and, using two plastic dough scrapers, shape dough into a ball by folding it over onto itself a few times. With scrapers, lift dough carefully and let it fall into preheated pot by slowly separating the scrapers. Dust top of dough with rolled oats. Cover pot and bake for 30 minutes. After 30 minutes, remove cover from pot and continue baking for additional 15 minutes, or until loaf is browned, but not burned. Remove pot from oven. With sturdy wooden or metal spatula, pry loaf from pot and transfer to cooling rack. Do not slice bread for minimum of 1 hour – this cooling time completes the process and shouldn’t be overlooked!
[Name] Bon Appetit's Autumn Soup [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2017-09-13T02:09:00Z [Description] I saved this from the Nov 1982 edition. This soup, which includes a bountiful array of autumn vegetables, takes its inspiration from the soups of Italy. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "2", "3", "2", "4", "2", "2", "2", "1", "1", "8", "4", "1", "2", "1", "1/2", "2", "1", "2", "1", NA, "1/4", NA] [RecipeIngredientParts] ["olive oil", "onions", "leeks", "garlic cloves", "celery ribs", "turnips", "carrots", "parsnips", "red bell pepper", "green bell pepper", "rich chicken broth", "fresh basil", "rosemary sprigs", "bay leaf", "olive oil", "mild Italian sausage", "savoy cabbage", "fresh spinach leaves", "fresh parsley", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.8 [FatContent] 23.8 [SaturatedFatContent] 6.4 [CholesterolContent] 25.9 [SodiumContent] 2048.8 [CarbohydrateContent] 36.9 [FiberContent] 7.8 [SugarContent] 6.6 [ProteinContent] 27.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 1/4 cup olive oil in large saucepan or Dutch oven over medium heat. Add onion, leek and garlic and cook, stirring frequently, until onion is soft and translucent, about 8 minutes. Add celery, turnip, carrot, parsnip and bell peppers and toss to coat with oil. Stir in broth, beans basil, rosemary, bay leaf and lemon juice and bring to simmer. Reduce heat to medium-low and simmer 10 minutes. Discard rosemary sprig and bay leaf. (Soup can be prepared up to 2 days ahead to this point. Let cool, cover tightly and refrigerate.]. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Add sausage and saute until cooked through. Drain on paper towels. Cut sausage into 1/2-inch thick slices. About 10 minutes before serving, bring soup to simmer. Add sausage and cabbage and simmer until cabbage is tender. Add spinach and simmer until wilted, about 3 minutes. Season soup with salt and pepper. Stir in parsley. Ladle into heated bowls. Serve with grated Parmesan cheese.
[Name] Bon Appetit's Italian Pepper Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT3H [TotalTime] PT3H45M [DatePublished] 2017-09-13T03:02:00Z [Description] From the Nov 1982 issue. This easy to make bread has tiny bits of crisp salt pork and the zesty bite of coarsely cracked black pepper. It makes wonderful sandwiches. Serve with Autumn Soup. Makes 2 loaves. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2 1/4", "1", "2", "2", "6 1/2 - 7", "1", NA] [RecipeIngredientParts] ["salt pork", "warm water", "salt", "black pepper", "dry yeast", "all-purpose flour", "egg", "coarse salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3241.3 [FatContent] 189.7 [SaturatedFatContent] 68.2 [CholesterolContent] 288.2 [SodiumContent] 6776.4 [CarbohydrateContent] 314.6 [FiberContent] 13.5 [SugarContent] 1.2 [ProteinContent] 59.7 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Oil large bowl and set aside. Warm salt pork in large skillet over low heat until some fat is rendered. Increase heat to medium-high and saute until crisp. Drain pork on paper towels. Reserve 1/4 cup fat from skillet. Combine 1 1/2 cups warm water, reserved pork fat, salt and pepper in large bowl. Dissolve yeast in remaining 3/4 cup warm water. Let stand until foamy and proofed, about 10 minutes. Add to pepper mixture. Add salt pork and 3 cups flour, stirring vigorously until mixture forms smooth batter. Blend in remaining flour 1 cup at a time to form stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Turn out onto lightly floured surface and cut in half. Divide each half into thirds. Roll each piece into 12-inch-long rope. Place 3 ropes on ungreased baking sheet and braid together, pinching ends to seal. Repeat with remaining dough. Cover lightly and let stand in warm, draft-free area until doubled, 45 minutes. Preheat oven to 375*F. Brush loaves with beaten egg. Sprinkle with coarse salt. Bake until crust is golden brown and bread sounds hollow when tapped, 40-45 minutes. Cool on racks. Italian Pepper Bread can be prepared ahead, wrapped tightly in foil and frozen.
[Name] Fresh Oranges With Orange Zabaglione [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-09-13T14:16:00Z [Description] Make and share this Fresh Oranges With Orange Zabaglione recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Oranges", "Citrus", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["4 -6", "6", "1", "3/4", "1/4", NA] [RecipeIngredientParts] ["oranges", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 112.4 [FatContent] 4.2 [SaturatedFatContent] 1.5 [CholesterolContent] 166.0 [SodiumContent] 7.7 [CarbohydrateContent] 16.1 [FiberContent] 2.2 [SugarContent] 12.9 [ProteinContent] 3.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione. For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored. Set pan over simmering water. Gradually add orange juice and liqueur, beating constantly until thick. Spoon over orange slices in individual serving dishes. Sprinkle with toasted almonds and serve.
[Name] Bon Appetit Swedish Oatmeal Pancakes [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-09-13T14:35:00Z [Description] This recipe was requested by a reader who had these at the La Jolla Spice Company in La Jolla, California. Bon Appetit published this in their magazine many years ago. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "1/4", "2", "2", "1", "4", "4", "1/2", "2", NA] [RecipeIngredientParts] ["rolled oats", "all-purpose flour", "sugar", "baking soda", "baking powder", "salt", "buttermilk", "eggs", "butter", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.2 [FatContent] 23.7 [SaturatedFatContent] 12.3 [CholesterolContent] 171.2 [SodiumContent] 924.1 [CarbohydrateContent] 69.4 [FiberContent] 6.0 [SugarContent] 17.0 [ProteinContent] 19.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine oats, flour, sugar, baking soda, baking powder and salt in large bowl. Blend in buttermilk, eggs, melted butter and vanilla and mix well. Let batter stand 30-45 minutes. Batter will thicken; do not blend in additional liquid. Keat griddle or large skillet over medium heat; butter griddle. Add batter by spoonfuls and cook, turning once, until pancakes are puffed and browned on both sides. Serve immediately with syrup or fruit.
[Name] Fresh Strawberry-Champagne Drink [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-09-13T14:55:00Z [Description] Published in Bon Appetit years ago for an article about brunches. A lovely and delicious drink that would be great at a wedding shower or Valentine's Day brunch. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Fruit", "Low Protein", "Low Cholesterol", "Healthy", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["fresh strawberries", "dry white wine", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.7 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 12.3 [CarbohydrateContent] 28.3 [FiberContent] 1.9 [SugarContent] 21.6 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash and stem strawberries. Reserve 4 for garnish; halve remaining strawberries. Combine halved strawberries, orange juice, wine and sugar in processor or blender and puree until smooth. Chill 1 hour. Divide strawberry mixture among 4 large Champagne glasses. Fill with Champagne. Garnish each with 1 reserved whole strawberry and serve.
[Name] Bon Appetit Pineapple French Toast With Coconut [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-13T15:13:00Z [Description] Make and share this Bon Appetit Pineapple French Toast With Coconut recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "8", "1/4", "1", "1", "1", "1", "6", "8", NA, NA] [RecipeIngredientParts] ["eggs", "crushed pineapple", "milk", "sour cream", "maple syrup", "sugar", "vanilla", "butter", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 528.4 [FatContent] 28.0 [SaturatedFatContent] 14.5 [CholesterolContent] 276.3 [SodiumContent] 563.9 [CarbohydrateContent] 55.0 [FiberContent] 2.3 [SugarContent] 16.2 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Combine eggs, crushed pineapple, milk, sour cream, maple syrup, sugar and vanilla in a blender and whip until smooth. Transfer to shallow dish.", "Melt 4 tablespoons butter in large heavy skillet over medium heat.", "Cut bread diagonally; dip quickly into egg mixture, covering completely.", "Arrange bread in skillet (do not crowd] and cook until browned, about 3 to 4 minutes per side.", "Transfer to heated platter. Repeat with remaining bread, adding more butter to skillet as necessary.", "Sprinkle with powdered sugar and coconut and serve." ]
[Name] Clam-Tomato Broth [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-09-13T15:45:00Z [Description] Make and share this Clam-Tomato Broth recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1", "1", NA] [RecipeIngredientParts] ["beef broth", "dry white wine", "dry sherry", "green onion", "garlic clove", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.4 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 888.8 [CarbohydrateContent] 16.1 [FiberContent] 0.6 [SugarContent] 4.9 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine first 4 ingredients in medium saucepan over medium-high heat and bring to boil. Reduce heat, add onion and garlic and return to boil. Let boil 1 minute. Discard garlic. Ladle soup into mugs and garnish with parsley.
[Name] Outstanding Oatmeal Cookie (The Olympic Cookie) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-09-13T16:10:00Z [Description] This was published in a magazine in the early 1980's. It was a popular dessert on the menu at the Olympic Training Center in Colorado Springs. It's a good source of fiber and a great source of quick energy. It does pack some calories (97 per cookie), so be on guard. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "1 1/2", "2 1/2", "1", "1", "1/2", "1", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "light brown sugar", "egg", "vanilla", "quick oats", "flour", "baking soda", "salt", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.6 [FatContent] 5.3 [SaturatedFatContent] 2.7 [CholesterolContent] 14.0 [SodiumContent] 102.4 [CarbohydrateContent] 13.3 [FiberContent] 0.7 [SugarContent] 7.7 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 48 cookies [RecipeInstructions] ["Beat together butter and sugar until light and fluffy; blend in egg and vanilla.", "Add combined oats, flour, soda and salt; mix well.", "Stir in remaining ingredients. Drop dough by rounded teaspoonfuls onto cookie sheets covered with parchment paper about 3 inches apart.", "Press 2 to 3 additional M&M candies into each cookie, if desired.", "Bake at 350*F for 8 to 10 minutes or until golden brown. Cool on cookie sheet about 3 minutes; remove cookies to wire rack to cool thoroughly.", "Makes about 4 dozen 2 1/2-inch cookies." ]
[Name] Deep-Dish Georgia Peach Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-09-13T16:34:00Z [Description] I saved this recipe from an old magazine article. A twist on an old standard. To use frozen peaches in place of the fresh, drain them well and decrease the sugar to 3/4 cup. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1/8", "6", "1/4", "1", "2", NA] [RecipeIngredientParts] ["sugar", "all-purpose flour", "ground nutmeg", "lemon juice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.9 [FatContent] 3.2 [SaturatedFatContent] 1.9 [CholesterolContent] 7.6 [SodiumContent] 28.4 [CarbohydrateContent] 45.0 [FiberContent] 1.8 [SugarContent] 39.4 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In bowl, combine sugar, flour and nutmeg; toss with peaches till well coated. Let stand 5 minutes.", "Carefully stir in grenadine and lemon juice.", "Turn mixture into 8x8x2-inch baking dish or a deep 9-inch round baking dish; dot with butter.", "Roll pastry to 9-inch square or 10-inch circle. Place over peaches; trim and crimp to edges of dish. Sprinkle with a teaspoon of sugar.", "Cut design or slits to allow for escape of steam.", "Place baking dish on baking sheet in oven.", "Bake in 375*F oven for 50 to 60 minutes or till crust is golden." ]
[Name] Lemon Sour Cream Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-13T16:43:00Z [Description] Make and share this Lemon Sour Cream Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "3"] [RecipeIngredientParts] ["sour cream", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.4 [FatContent] 45.7 [SaturatedFatContent] 26.5 [CholesterolContent] 119.6 [SodiumContent] 211.8 [CarbohydrateContent] 25.7 [FiberContent] 0.4 [SugarContent] 24.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] Combine all ingredients. Chill till served over broiled fish or baked potatoes.
[Name] Punch a La Koets [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-09-13T17:06:00Z [Description] This was published in a magazine that was featuring the chef Jennie Koets many years ago. Some of the ingredients have to be frozen so plan ahead. Double ingredients for a bigger party. A tasty punch. [Images] character(0) [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "12", "1", "1/3", "1/3", "2"] [RecipeIngredientParts] ["water", "sugar", "banana", "ginger ale"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.0 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 35.5 [FiberContent] 0.7 [SugarContent] 31.4 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 7 cups [RecipeInstructions] In small saucepan, heat water and sugar till sugar dissolves. Cool then combine with pineapple juice, banana and concentrates. Pour into freezer containers; cover and freeze. Remove from freezer about one hour before serving. Thaw to slush stage; turn into punch bowl. Slowly pour ginger ale down side of bowl. Decorate top of punch with thinly sliced fresh lemons, if desired.
[Name] Bon Appetit's Walnut Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-09-13T20:51:00Z [Description] Make and share this Bon Appetit's Walnut Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/8", "1/4", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "light brown sugar", "flour", "cinnamon", "salt", "butter", "vanilla", "dark corn syrup", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.3 [FatContent] 24.0 [SaturatedFatContent] 6.8 [CholesterolContent] 61.8 [SodiumContent] 289.4 [CarbohydrateContent] 58.6 [FiberContent] 1.9 [SugarContent] 24.8 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350*F.", "Beat egg yolks with rotary beater until light and lemon colored. Add brown sugar, flour, cinnamon, salt, butter, vanilla and syrup and blend well.", "Beat egg whites in another bowl until stiff but not dry. Fold 1/3 into yolk mixture to loosen, then fold in remainder along with 3/4 cup walnuts.", "Turn into unbaked pie shell. Sprinkle with remaining nuts.", "Bake until knife inserted in center comes out clean, about 50 minutes.", "Serve warm or cold with whipped cream or ice cream." ]
[Name] Chicken Marsala [AuthorId] 2001689859 [AuthorName] _Jay_ [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-13T21:24:00Z [Description] I've made this for the wife and I a few times. I won't waste it on the kids because they won't appreciate it. It's good for dinner for a couple of nights, or a nice dinner with people you actually like! I've swapped in bacon for the prosciutto and it was just as good. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001689859/F2GKIaMVRH2IkywUepC9_IMG_4138.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", NA, NA, NA, "4", "8", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "all-purpose flour", "olive oil", "prosciutto", "mushrooms", "sweet marsala wine", "unsalted butter", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.0 [FatContent] 9.4 [SaturatedFatContent] 4.5 [CholesterolContent] 91.7 [SodiumContent] 187.0 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 1.9 [ProteinContent] 27.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.", "Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.", "Lower the heat to medium and add the prosciutto/bacon to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving." ]
[Name] CHAYOTE SQUASH SOUP [AuthorId] 2001464096 [AuthorName] Rosamaria [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-13T21:25:00Z [Description] Make and share this CHAYOTE SQUASH SOUP recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/2", "3", "1", "5", "1/2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["chayotes", "onion", "celery ribs", "garlic cloves", "cumin seed", "ghee", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.9 [FatContent] 9.2 [SaturatedFatContent] 2.8 [CholesterolContent] 6.5 [SodiumContent] 27.2 [CarbohydrateContent] 11.2 [FiberContent] 4.2 [SugarContent] 3.7 [ProteinContent] 5.7 [RecipeServings] nan [RecipeYield] 5 BOWLS [RecipeInstructions] 1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent . 2. add garlic, chayote, serrano pepper and cumin seeds stir well. 3. cover the pan with a lid and let cook for 5 minutes. 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft. 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado. serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves. note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.
[Name] Baked Chicken Parmesan [AuthorId] 2001712690 [AuthorName] chderathe [CookTime] PT40M [PrepTime] PT0S [TotalTime] PT40M [DatePublished] 2017-09-13T21:25:00Z [Description] Make and share this Baked Chicken Parmesan recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "3/4", "1/4", "2", "3/4", "1", NA] [RecipeIngredientParts] ["chicken breasts", "parmesan cheese", "olive oil", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 534.9 [FatContent] 29.4 [SaturatedFatContent] 9.3 [CholesterolContent] 116.2 [SodiumContent] 730.4 [CarbohydrateContent] 24.1 [FiberContent] 2.6 [SugarContent] 7.2 [ProteinContent] 41.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken. Lightly spray a little more oil on top and bake in the oven for 25 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
[Name] Seasoned Ground Beef for Tacos [AuthorId] 2001712761 [AuthorName] Cindy C. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-13T21:26:00Z [Description] Make and share this Seasoned Ground Beef for Tacos recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001712761/AFf9RC1jQQvE5vSGI96s_Taco%20Meat.JPG" [RecipeCategory] Meat [Keywords] ["Tex Mex", "Southwestern U.S.", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1/2", "1", "1/8", "1 - 1 1/2", "1/4", "1/4", "1/2"] [RecipeIngredientParts] ["chili powder", "cornstarch", "ground cumin", "garlic powder", "onion powder", "paprika", "crushed red pepper flakes", "ground beef", "garlic", "onion", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.4 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 77.1 [SodiumContent] 88.5 [CarbohydrateContent] 2.4 [FiberContent] 0.7 [SugarContent] 0.4 [ProteinContent] 21.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Brown meat with minced garlic and finely chopped onion; drain. In a bowl combine all of the spices and corn starch until well mixed. Add the spices and water to browned, drained ground beef cook until it all absorbs into the meat. Serve hot with your favorite taco fixings.
[Name] Gluten Free, Dairy Free, Chewy Brownies (Crackly Tops) [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-13T21:26:00Z [Description] The key to chewy brownies is the ratio of saturated to unsaturated fat. I use lard in this recipe to make them dairy free. Lard is also cheaper than butter in my area. The key to the crackly tops is creaming the lard & powdered sugar, and then beating thoroughly after the eggs and oil are added. The powdered sugar is to ensure that the sugar fully melts in the oven and it being creamed and whipped makes the top bake like a meringue and end up shiny and crackly. I also keep them simple with really basic gluten free flours, so you don't have to buy any expensive blends. You can use whatever plain gluten free flour your have on hand (white rice flour, brown rice flour, sorghum flour, etc). You can also use whatever starch you have on hand (corn starch, tapioca starch, arrowroot starch, etc), and whatever neutral tasting oil you have on hand. This recipe also uses cocoa powder to save cost. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/15/0/KNV5FYMqSKGjubxl7MkD_IMG_20170909_155522.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Lactose Free", "Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2/3", "1/3", "1", "1/2", "1/2", "1/3", "2", "3", "4", "2", "3/4"] [RecipeIngredientParts] ["cornstarch", "tapioca starch", "cocoa powder", "xanthan gum", "salt", "water", "powdered sugar", "sugar", "eggs", "vanilla extract", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.2 [FatContent] 11.0 [SaturatedFatContent] 2.6 [CholesterolContent] 33.7 [SodiumContent] 61.6 [CarbohydrateContent] 22.3 [FiberContent] 1.3 [SugarContent] 14.8 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 brownies [RecipeInstructions] Preheat oven to 350 degrees and grease a 9x12 pan, or 24 muffin tins, or 48 mini muffin tins. Sift together the dry ingredients: rice flour, starch, cocoa powder, xanthan gum, and salt. Set aside. In another bowl, cream the lard, 2 tbsp water, powdered sugar, and ONE egg together for 5-6 minutes until looks like a soft, shiny, whipped frosting. I use a KitchenAid Stand Mixer setting it to around 6. Add the rest of the eggs (there will be three of them], one at a time until each is blended in, and the vanilla extract. Then turn up the mixer (KitchenAid on about speed 8], or use some serious elbow grease with a whisk, slowly pour the oil into the mixture (kind of like you're making mayonnaise; though it won't look or feel like mayo]. At first, after you add all the eggs, it will look kind of worrisome, like tiny curdles and you've ruined it. Don't worry! Keep mixing! The purpose of this stage is to introduce as many bubbles as possible, whipping it so that it will have the glossy, shiny, crackly top. Mix for about 5 minutes. Finally, BY HAND (no mixer], add the flour mixture to the wet ingredients until combined. Be careful not to over mix after you add the flour. This is to ensure that your brownies will be chewy and not cake-like. Add the mixture to your pan of choice. If using a 9x12 pan, bake for 25 to 30 minutes. If using muffin tins, about 20 minutes, and mini muffin tins, about 15 minutes. Always check at an early time to ensure they don't overbake. Overbaked brownies are more cake-like. If you want chewy brownies, be sure not to bake too long. Let cool, and then serve.
[Name] Red Lion Inn Apple Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-13T22:23:00Z [Description] This was a requested recipe from an old Bon Appetit magazine. A marvelous apple pie with almonds and raisins in a crumb top. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3", "1", "3/4", "2", "1", "1/2", "3/4", "1/2", "6", "1/4", "2", "1/4", "1/8", "1/8"] [RecipeIngredientParts] ["puff pastry", "tart apples", "water", "sugar", "water", "fresh lemon juice", "vanilla", "graham cracker crumbs", "butter", "dark raisins", "sugar", "cinnamon", "mace", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.9 [FatContent] 24.7 [SaturatedFatContent] 10.3 [CholesterolContent] 30.5 [SodiumContent] 212.5 [CarbohydrateContent] 58.5 [FiberContent] 3.3 [SugarContent] 37.4 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Grease 10-inch pie plate. Roll puff pastry dough 1/8 inch thick and fit into plate, cutting off excess with knife. Arrange apples over pastry. Place rack in middle of oven and preheat to 400*F. Combine water and sugar in small saucepan and bring to a boil over medium heat, stirring until sugar dissolves, then boil 10 minutes without stirring. Add dissolved cornstarch and stir constantly until thickened. Set aside for 15 minutes then stir in lemon juice and vanilla. Pour over apples. Thoroughly combine crumbs, butter, raisins and almonds. Mix in remaining ingredients and sprinkle evenly over apples. Bake 15 minutes; cover with foil and bake 30 minutes longer. Serve warm.
[Name] Bon Appetit's Special Apple Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-09-13T23:24:00Z [Description] Make and share this Bon Appetit's Special Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1/4", "1", "1/2", "1/2", "1/4", "8", "1 2/3", "1", "1/3", "1", "2", "1/2", "1", "1/2", "1/3", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "cinnamon", "salt", "butter", "water", "apples", "sour cream", "sugar", "all-purpose flour", "egg", "vanilla", "salt", "walnuts", "all-purpose flour", "brown sugar", "granulated sugar", "cinnamon", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 836.3 [FatContent] 43.3 [SaturatedFatContent] 21.3 [CholesterolContent] 109.2 [SodiumContent] 566.2 [CarbohydrateContent] 109.1 [FiberContent] 7.1 [SugarContent] 69.7 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] 1 10 inch pie [RecipeInstructions] For crust: Combine flour, sugar, cinnamon and salt in medium bowl. Cut in cold butter using pastry blender until mixture resembles coarse meal. Add water and toss mixture gently with a fork until evenly moistened. Gather gently into ball. Transfer to lightly floured board and roll into circle slightly larger than a deep 10-inch pie plate. Ease pastry into pan and flute a high edge. Set aside. For filling: Preheat oven to 450F. Combine apples, sour cream, sugar, flour, egg, vanilla and salt in large bowl and mix well. Spoon into crust. Bake 10 minutes. Reduce oven temperature to 350F and continue baking until filling is slightly puffed and golden brown, about 40 minutes. (If edges of crust begin to brown too quickly, cover with strips of aluminum foil.]. For topping: Meanwhile, combine walnuts, flour, sugars, cinnamon and salt in medium bowl and mix well. Blend in butter until mixture is crumbly. Spoon over pie and bake 15 minutes longer.
[Name] Bon Appetit's Old World Apple Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-09-14T00:20:00Z [Description] Make and share this Bon Appetit's Old World Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "6", "2", "1/4", "3 -4", "2 1/2", "2", "1/4", "3", "1", "3/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "vegetable shortening", "salt", "apples", "brown sugar", "cornstarch", "dark rum", "cinnamon", "pecans", "rolled oats", "all-purpose flour", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 750.7 [FatContent] 31.7 [SaturatedFatContent] 14.5 [CholesterolContent] 53.4 [SodiumContent] 194.1 [CarbohydrateContent] 114.1 [FiberContent] 7.3 [SugarContent] 74.6 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350F. Combine flour, butter, shortening and salt in chilled large bowl and blend until mixture resembles coarse meal. Add 3 tablespoons ice water and mix just until dough holds together, adding another tablespoon water if necessary. Form dough into ball; flatten into disc. Transfer to floured surface and roll out into 12-inch circle. Fit into 9-inch deep-dish pie pan, trimming excess. Prick bottom and sides of crust with fork. Bake 10 minutes. Retain oven temperature at 350F. Filling: Combine apples, 1 cup brown sugar, cornstarch, rum and cinnamon in large bowl and mix well. Spoon into pie shell. Combine remaining 1 cup brown sugar, pecans, oats, flour and melted butter in large bowl and mix well (mixture will be crumbly]. Sprinkle over apple mixture. Bake until top is golden brown and juices are bubbling, about 50 minutes. Serve warm.
[Name] Bon Appetit's Sweet Potato Muffins [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-14T01:03:00Z [Description] This was a requested recipe from Christina Campbell's Tavern in Williamsburg, Virginia. Muffins may be frozen and reheated. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1 1/4", "1/2", "2", "1 1/2", "2", "1", "1/4", "1/4", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["sugar", "mashed sweet potatoes", "butter", "eggs", "flour", "baking powder", "cinnamon", "nutmeg", "salt", "milk", "raisins", "walnuts", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.3 [FatContent] 5.5 [SaturatedFatContent] 2.9 [CholesterolContent] 27.1 [SodiumContent] 144.8 [CarbohydrateContent] 23.2 [FiberContent] 1.2 [SugarContent] 13.3 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] Thoroughly grease 24 muffin cups (paper liners may be used instead]. Preheat oven to 400*F. Beat sugar, sweet potatoes and butter until smooth. Add eggs and blend well. Sift together flour, baking powder, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. DO NOT OVERMIX. Fold in raisins and nuts. Spoon into muffin cups and sprinkle each with sugar/cinnamon mixture. Bake 25 to 30 minutes or until muffins test done. Serve warm.
[Name] Bon Appetit's Pear-Pecan Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-14T01:33:00Z [Description] This was submitted to the magazine by Peggy Jurjevich from Wisconsin many years ago. She liked to serve it with cheese after dinner or topped with butter or cream cheese. It's best to let it cool and serve the next day. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/4", "1", "2", "1", "1/2", "1/4", "1/4", "1 1/2", "2/3", "1/2"] [RecipeIngredientParts] ["sugar", "eggs", "sour cream", "vanilla", "all-purpose flour", "baking soda", "salt", "cinnamon", "nutmeg", "pears", "pecans", "lemon peel"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.1 [FatContent] 23.1 [SaturatedFatContent] 3.6 [CholesterolContent] 50.2 [SodiumContent] 327.4 [CarbohydrateContent] 55.2 [FiberContent] 2.7 [SugarContent] 28.8 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350*F. Grease 9x5-inch loaf pan.", "Combine sugar and oil in large bowl of electric mixer and beat well. Add eggs one at a time, beating well after each addition.", "Mix in sour cream and vanilla. Sift flour, soda, salt, cinnamon and nutmeg. Beat into sour cream mixture.", "Stir in pear, pecans and lemon peel. Spoon batter into prepared pan.", "Bake until tester inserted in center comes out clean, about 1 hour. Cool in pan 10 to 15 minutes.", "Turn out onto rack and cool completely before slicing." ]
[Name] Spaghetti With Calamari Fra Diavolo [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-09-14T13:23:00Z [Description] Make and share this Spaghetti With Calamari Fra Diavolo 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/1802649943/9EdoWnunTjqECBacQwE3_EC_Spaghetti%20with%20calamari%20fra%20Diavolo.jpg" [RecipeCategory] Spaghetti [Keywords] ["Squid", "No Shell Fish", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "400", "1/4", "1/3", "2", "1", "1/2", "1/2", "1/2", "500", "250", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "tomatoes", "chicken broth", "red wine", "tomato puree", "dry oregano", "ground cayenne pepper", "red pepper flakes", "squid rings", "spaghetti", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 990.4 [FatContent] 19.9 [SaturatedFatContent] 3.3 [CholesterolContent] 583.5 [SodiumContent] 139.0 [CarbohydrateContent] 132.6 [FiberContent] 9.0 [SugarContent] 12.6 [ProteinContent] 60.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds. Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended. Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano. Meanwhile cook spaghetti in lots of boiling water according to the manufacturer’s instructions. Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce. Serve immediately sprinkled with fresh parsley.
[Name] Southern Living's Lemon Rice [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-14T14:19:00Z [Description] From Nov 2007. This is a perfect side dish and the tart lemon peel adds a light citrusy note. Use basmati rice for the best flavor. [Images] character(0) [RecipeCategory] Rice [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1"] [RecipeIngredientParts] ["garlic clove", "chicken broth", "salt", "basmati rice", "lemon rind"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.3 [FatContent] 1.4 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 445.0 [CarbohydrateContent] 24.4 [FiberContent] 1.2 [SugarContent] 0.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slightly smash garlic clove using flat side of knife. Stir together garlic, broth, butter and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender. Remove and discard garlic; stir in lemon rind using a fork. For Lemon-Dill Rice: Proceed with recipe as directed, stirring 1 teaspoon dried dill into cooked rice with lemon rind.
[Name] Capital Hotel's Vin D'Orange [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT720H [PrepTime] PT15M [TotalTime] PT720H15M [DatePublished] 2017-09-14T15:09:00Z [Description] This recipe for an appetite-stoking aperitif comes from Little Rock's Capital Hotel's sommelier Lee Ingold. In addition to being appetite-stimulating, aperitifs also have the benefit of being low in sugar and lower in alcohol content than most liquor. The combination means a lower-calorie cocktail that holds less danger of creating a buzz. This was printed in the Nov 2013 Arkansas Life magazine. [Images] character(0) [RecipeCategory] Beverages [Keywords] nan [RecipeIngredientQuantities] ["750", "1/2", "1/2", "3", "1", "1/2"] [RecipeIngredientParts] ["white wine", "vodka", "sugar", "oranges", "lemon", "vanilla bean"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.0 [CarbohydrateContent] 21.3 [FiberContent] 1.4 [SugarContent] 18.1 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in an airtight container in a cool, dark place or refrigerator to steep. Let set for 30 days, shaking every week to mix. Taste, and add more sugar if needed. Strain through cheesecloth or a coffee filter into a resealable bottle. Serve over ice in a glass.
[Name] Brown Sugar Bakeshop's Sweet Caribbean Cornbread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-14T15:32:00Z [Description] Kristi Williams, co-owner of Brown Sugar Bakeshop in Little Rock, developed this prize-winning recipe. It took home the title of Best Professional Sweet at the 2012 Arkansas Cornbread Festival in Little Rock. "People think sweet cornbread is gonna be like cake but you can still crumble it up into savory dishes." [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3", "1", "2", "1", "2/3", "1/3", "2", "4", "2/3", "2/3", "2"] [RecipeIngredientParts] ["white cornmeal", "all-purpose flour", "sugar", "baking powder", "salt", "unsalted butter", "dark rum", "eggs", "crushed pineapple", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.6 [FatContent] 19.9 [SaturatedFatContent] 5.7 [CholesterolContent] 77.2 [SodiumContent] 487.6 [CarbohydrateContent] 55.7 [FiberContent] 1.9 [SugarContent] 21.3 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*F and grease a 9x13-inch baking pan or muffin pans. In a large mixing bowl, sir in the cornmeal, flour, sugar, baking powder and salt. Pour in the vegetable oil, melted butter, beaten eggs, pineapple, creamed corn, rum and milk, and stir just until moistened (batter will be lumpy]. Pour the batter into the greased baking pan or muffin tins. Bake the 9x13-inch pan for 45 minutes until golden brown and starting to show some cracks. The muffins will only take about 20 minutes. Remove from oven, and serve warm with butter or honey or plain.
[Name] The Root Cafe's Cast-Iron Buttermilk Cornbread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-09-14T15:55:00Z [Description] Jack Sundell, owner of The Root Cafe in Little Rock, Arkansas serves his signature cornbread with hearty soups and stews. He prefers it cooked in a well-seasoned cast-iron skillet coated in butter and bacon fat. Heating the pan on the stove top before pouring in the batter gives his bread a thick crust before going into the oven to bake to a golden brown. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1 1/4", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["yellow cornmeal", "unbleached flour", "baking powder", "salt", "baking soda", "buttermilk", "granulated sugar", "egg", "butter", "bacon grease"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.0 [FatContent] 14.5 [SaturatedFatContent] 4.5 [CholesterolContent] 35.5 [SodiumContent] 333.1 [CarbohydrateContent] 29.1 [FiberContent] 1.5 [SugarContent] 5.1 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375*F. Whisk together cornmeal, flour, baking powder and salt in a large metal bowl. Pour the buttermilk into a glass measuring cup, and stir the baking soda into the buttermilk. Measure oil into medium bowl. Whisk the sugar into the oil until well incorporated; then whisk in the egg. Add the buttermilk, and whisk to combine. In a well-seasoned 9-inch cast-iron pan, melt the butter and bacon grease on the stove top. Heat until sizzling, and swirl the pan to coat. Add wet ingredients to dry, stirring only enough to combine. Be careful not to overmix. Transfer batter into the hot skillet, and put it directly into the preheated oven. Bake until golden brown on top, about 25 minutes. Let cool for 10 minutes, and serve hot with butter.
[Name] Fireball Cupcakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-14T20:18:00Z [Description] So easy and soooo good, found on line. Use FIREBALL Whiskey; program would not let me list it so just said whiskey [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/51/4/ANVW3yYnTemPL7dlZ9OG_Fireball%20cupcakes.JPG" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3", "1 1/4", "1", "4", "1", "1", NA, NA] [RecipeIngredientParts] ["cinnamon", "eggs", "unsalted butter", "powdered sugar", "pure vanilla extract", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 367.5 [FatContent] 18.0 [SaturatedFatContent] 7.2 [CholesterolContent] 52.8 [SodiumContent] 168.9 [CarbohydrateContent] 41.9 [FiberContent] 0.3 [SugarContent] 33.4 [ProteinContent] 2.0 [RecipeServings] 20.0 [RecipeYield] 20 Cupcakes [RecipeInstructions] Preheat oven to 350° and line a muffin tin with cupcake liners. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky]. Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.
[Name] Southern Living Make-Ahead Turkey Gravy [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-09-14T20:28:00Z [Description] Make and share this Southern Living Make-Ahead Turkey Gravy recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "1", "5", "1/4", "1", "3", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["onion", "celery rib", "low sodium chicken broth", "flat leaf parsley", "fresh thyme sprig", "butter", "all-purpose flour", "white wine", "rubbed sage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.0 [FatContent] 37.7 [SaturatedFatContent] 16.2 [CholesterolContent] 188.0 [SodiumContent] 523.7 [CarbohydrateContent] 26.2 [FiberContent] 2.0 [SugarContent] 3.9 [ProteinContent] 51.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Brown turkey necks in hot oil in a large saucepan over medium high heat 2 to 3 minutes on each side. Add onion and celery; saute 5 minutes. Stir in broth, parsley and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Pour through a wire mesh strainer; discard solids. Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden. Gradually whisk in stock, wine and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened. Stir in salt and pepper to taste.
[Name] Mile-High Cinnamon Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2017-09-15T15:08:00Z [Description] greater number of swirls means a smaller bread to cinnamon-cocoa-sugar ratio, which, in turn, means a higher chance of sweet-spiciness in every bite and more opportunity to unpeel the bread (preferably, toasted and buttered) lobe by lobe, from the crisp outside to the feathery core. uses a special Double-Sprinkle, Fold-n'-Roll Technique™ to maximize the bread's height and swirl count. You'll fold the dough before you jelly-roll it, sprinkling in the filling at both points and thereby creating two concurrent circles that follow the same path Found on line at Food 52 [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/08/5/PXUjjrGGQN62UrgtItj2_mile%20high%20cinnamon%20bread%20sice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/08/5/ztilDKxFRwO2Y5Rp00Ny_mile%20high%20cinnamon%20bread.JPG"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1", "3", "4", "1", "1", "3", "1", "1/3", "1", "1", "1/2"] [RecipeIngredientParts] ["granulated sugar", "warm water", "active dry yeast", "milk", "unsalted butter", "bread flour", "salt", "egg", "water", "vanilla extract", "granulated sugar", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.7 [FatContent] 4.6 [SaturatedFatContent] 2.6 [CholesterolContent] 26.0 [SodiumContent] 212.1 [CarbohydrateContent] 43.9 [FiberContent] 2.0 [SugarContent] 9.9 [ProteinContent] 6.1 [RecipeServings] 12.0 [RecipeYield] 1 loaf [RecipeInstructions] ["In a liquid measuring cup, stir 1/2 teaspoon of the sugar into the warm water. Sprinkle on the yeast, stir together, and let stand at room temperature for 10 minutes, until foamy.", "Meanwhile, heat the milk and the butter to 90 to 100° F, either in the microwave or in a small saucepan over medium heat or in the microwave. The butter doesn't need to melt completely.", "Place the flour, remaining 1/4 cup sugar, and salt in the food processor. Pulse to mix. With the motor running, add the yeast mixture, then the milk-butter mixture, and finally, the egg, through the feed tube. (Maida recommends adding the milk mixture into the cup with the yeast so that you get every bit of yeast into the dough.].", "Process the mixture until it forms a ball, and then continue to process for another 30 seconds. If the dough is too stiff, add a few drops of water. If the machine slows down, remove about half and then process the two halves separately and knead them together in the next step.", "On a board or work surface, knead the dough for about 1 minute. Then place it in a buttered bowl, turning the dough to butter all sides of the ball. Cover loosely with plastic wrap and set in a warm, draft-free spot to rise for about 1 1/2 hours: It should be well-risen and doubled in bulk.", "Then, lightly flour a board or work surface, keeping in mind that you'll need a lot of room. Turn the dough onto the floured area and press down to deflate it. Fold in the two opposite sides to meet in the middle, then fold in the remaining two sides to meet, so that you've formed the dough into a square. Press down to flatten it slightly, then cover loosely and let stand for 10 minutes.", "Meanwhile, butter a 9-inch by 5-inch loaf pan, preferably one with a dark finish. Set it aside and prepare the vanilla water and cinnamon sugar, below. (You can also make two more reasonable-sized loaves by using two 9-by-5 pans. You'll follow the same instructions as below, halving all of the dimensional measurements.].", "To make the vanilla water, mix the water and vanilla together in a small cup. To make the cinnamon sugar, whisk together 1/3 cup sugar and the cinnamon, cocoa, and nutmeg.", "With a floured rolling pin, rolling the dough to form a rectangle that's 12 by 22 inches. Make the corners as square as possible. If you're having trouble with the dough shrinking back, pause briefly before trying again.", "Use a big pastry brush to brush about 2/3 of the vanilla water all over the dough. Maida says to be careful not to miss any spots—\"this is important.\" You can use a couple teaspoons of additional water if necessary.", "Then, sprinkle 2/3 of the cinnamon sugar slowly and carefully in a thin layer over the moistened dough. (\"If you sprinkle too much in any one spot, you will not have enough to cover all the dough—so be careful.\"].", "Now fold the two long sides of the dough in one at a time, so that the meet each other in the middle. Pinch them together gently to seal the seam. Gently roll over the surface with a rolling pin to flatten the folded dough to about 7 by 25 inches.", "Use the remaining vanilla water to wet the dough and sprinkle the remaining cinnamon sugar over top.", "Now, the fun part: Making a very fat jelly roll. Starting at the narrow end, roll up the dough, making a thick spiral. When you get to the end, brush a little plain water on the loaf at the spot where the end will hit. Pinch the end a bit to seal it.", "Carefully and gently place the roll, seam side-down in the buttered pan. The roll of dough should nearly fill it.", "Sprinkle about 1 tablespoon of sugar over the loaf. Cover it loosely with plastic wrap and place in a warm, draft-free place to rise for about 1 hour, until almost doubled and about 2 inches above the top of the pan.", "Meanwhile, adjust the oven racks so that you have one rack one-third up from the bottom of the oven. Heat to 350° F.", "Just before baking, cut slits in the top of the loaf with a sharp knife: Maida recommends six long slits, only 1/4-inch deep so that you don't expose the cinnamon sugar layer.", "Bake on a sheet pan for 45 to 50 minutes. You may need to cover the top loosely with aluminum foil towards the end of baking to prevent over-browning. Bake until the loaf, when removed from the pan, sounds hollow when tapped with your fingertips. Cool on a rack. Store, wrapped well in aluminum foil, for 3 to 4 days at room temperature." ]
[Name] Reese's Peanut Butter Ball by Delish [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT2H15M [PrepTime] PT15M [TotalTime] PT2H30M [DatePublished] 2017-09-15T16:35:00Z [Description] Make and share this Reese's Peanut Butter Ball by Delish recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "3/4", "1", "1", "1/2", "2", NA] [RecipeIngredientParts] ["cream cheese", "powdered sugar", "pure vanilla extract", "peanut butter", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 818.9 [FatContent] 56.6 [SaturatedFatContent] 25.8 [CholesterolContent] 62.5 [SodiumContent] 501.6 [CarbohydrateContent] 63.3 [FiberContent] 4.5 [SugarContent] 53.9 [ProteinContent] 22.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, blend cream cheese, powdered sugar, vanilla, peanut butter, and chopped Reese's until combined. Transfer mixture to plastic wrap and shape into a ball. Fold up sides and cover with plastic wrap. Refrigerate until slightly firm, 1 hour. Unwrap and place on a serving platter. Place Reese's Pieces all over and let soften 20 minutes before serving. Serve with graham crackers.
[Name] Samoa Pie by Delish [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT6H [PrepTime] PT25M [TotalTime] PT6H25M [DatePublished] 2017-09-15T16:40:00Z [Description] Make and share this Samoa Pie by Delish recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["8", "1/4", "1/4", "2", "2", "1", "1", NA] [RecipeIngredientParts] ["cream cheese", "sugar", "powdered sugar", "heavy cream", "sweetened flaked coconut", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 513.1 [FatContent] 43.3 [SaturatedFatContent] 24.7 [CholesterolContent] 112.8 [SodiumContent] 261.2 [CarbohydrateContent] 28.6 [FiberContent] 1.4 [SugarContent] 15.9 [ProteinContent] 4.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese, sugar, powdered sugar, and 1/2 cup caramel until fluffy and combined. Add heavy cream and beat until medium peaks form. Add mixture to pie crust and smooth top. Refrigerate pie until firm, 6 hours. Before serving, make topping: In a small bowl, mix together coconut and 1 cup caramel until combined. Spread remaining 1/2 cup caramel on top of chilled pie, then top with coconut mixture, pressing down to make an even layer. Lightly drizzle with more caramel and melted chocolate and serve.
[Name] Pepperoni Pizza Football Cheese Ball [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-09-15T17:08:00Z [Description] Found on Mom on Time Out blog, easy to make and looks so cute, a fun appetizer for football season, cook time is setting time, serving is just a guess. I printed the recipe as I found it, but I did make a minor change - didn't add the pepperoni to the cream cheese as felt it would be to much and did add a small amount of chopped jalapeno for a bit of a bite [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/71/bZGoOUl7RWm38PPkJffW_pepperoni%20pizza%20football%20cheesball%20bite.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/71/Bi69GvRRQR6UocR4zxrU_pepperoni%20pizza%20football%20cheese%20ball.JPG"] [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["16", "1", "8", "1/2", "2", "3", "1/2", "1"] [RecipeIngredientParts] ["cream cheese", "mozzarella cheese", "parmesan cheese", "green onions", "diced pimentos"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 256.0 [FatContent] 22.6 [SaturatedFatContent] 10.8 [CholesterolContent] 66.4 [SodiumContent] 577.9 [CarbohydrateContent] 2.2 [FiberContent] 0.2 [SugarContent] 1.3 [ProteinContent] 11.1 [RecipeServings] 16.0 [RecipeYield] 1 cheeseball [RecipeInstructions] Beat the cream cheese until light and fluffy. Beat in the Italian seasoning, mozzarella cheese, and Parmesan cheese. Mix in half of the pepperoni slices, green onions, bacon, and pimientos. Line a small bowl with plastic wrap. Spoon cheese mixture into bowl. Press mixture into bowl so that it takes on the shape of the bowl. Use the ends of the plastic wrap to wrap up the cheeseball firmly. Transfer the wrapped cheese ball to a cutting board and use your hands to shape it into a football. Refrigerate for at least 2 hours and up to 48 hours. Remove the cheese ball from the fridge and cover with remaining pepperoni, pressing gently to adhere. Serve with pretzels, bread sticks, crackers, and veggies.
[Name] Pain De Mie [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-15T17:51:00Z [Description] A very special white sandwich bread from a class I took in Craftsy, light, white with a tight crust, perfect for thin slices of bread for sandwiches. Just a little different from other recipes here so wanted to save. This is baked in a special Pullman pan, that I've shown that keeps the bread in the perfect tight crumb, but if baking in a regular pain be sure to brush with an egg white and slash before baking [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/31/6/350AK9LLQZSJ6sG9kakQ_Pain%20de%20mie%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/31/6/NsqS5S9bStawWafeWwdi_Pain%20de%20mie%20pan.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/31/6/Q9LY5TH4Qrye0dPMGGwp_Pain%20de%20mie%20loaf.JPG"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["113", "630", "16", "25", "31", "6", "378"] [RecipeIngredientParts] ["butter", "all-purpose flour", "kosher salt", "sugar", "dry milk", "active dry yeast", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 336.9 [FatContent] 10.6 [SaturatedFatContent] 6.4 [CholesterolContent] 27.2 [SodiumContent] 714.5 [CarbohydrateContent] 52.0 [FiberContent] 1.9 [SugarContent] 3.9 [ProteinContent] 7.7 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] NOTE: Pain de mie is best made with a mixer. Remove butter from fridge and pound it soft with a rolling pin. You won't need to strike it more than 10 or 12 times. Make sure it can take the impression of your finger. Combine all ingredients except butter in the bowl of a stand mixer. Mix on slow speed for 4 minutes. Increase mixer speed to medium, add half the softened butter, nix for 1 minute. Add the remaining softened butter and mix n additional 5 minutes. All the butter should have disappeared into the dough, creating strength and suppleness. Cover dough and let it ferment for 1 1/4 hours, folding once after 45 minutes. Spray a 13-inch Pullman pan with nonstick spray. Carefully turn dough onto a lightly floured surface. Gently de-gas the dough as you pat it into a rectangular shape. Divide the rectangle roughly in half. (Its OK if the aren't exactly the same weight]. Shape each piece in a baguette like rope, about 20 inches long. Lightly twist the ropes together and place in pullman pan. Put lid on the pan but leave it open 1-2 inches so you can check progress of dough as it proofs. The dough will require 1 to 1 1.2 hours to achieve full volume. It's ready to bake when the top surface of the dough is about 1/2 inch below the lid of the pan. Close lid completely before baking. Bake at 450 F for 10 minutes. Lower temperature to 350 F and bake another 25 minutes. Remove the lid from the pan and bake for another 10 minutes. Check the sidewall of the loaf. They should be solid and golden brown. If they aren't, invert pan and let the pan de mie slide out o a shet pan. Bake for an extra 5 minutes, or until the sidewall have enough structure to hold up the weight of the loaf.
[Name] Brazilian Chicken Wings (Frango À Passarinho) [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT30M [PrepTime] PT1H15M [TotalTime] PT1H45M [DatePublished] 2017-09-15T19:23:00Z [Description] Make and share this Brazilian Chicken Wings (Frango À Passarinho) recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["10", "6", "2", "1", "1/4", "1", NA, NA] [RecipeIngredientParts] ["chicken wings", "garlic cloves", "salt", "pepper", "lime juice", "flour", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.2 [FatContent] 26.6 [SaturatedFatContent] 7.4 [CholesterolContent] 125.8 [SodiumContent] 1672.0 [CarbohydrateContent] 36.0 [FiberContent] 1.5 [SugarContent] 0.5 [ProteinContent] 34.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] 1. Combine the chicken with the garlic, salt, pepper, and lime juice in a bowl until evenly coated. Cover with cling film and refrigerate for about an hour. 2. Dip each chicken wing in the flour, shaking off excess. 3. Heat oil in a large pot to about 375°F. 4. Fry half of the chicken wings at a time until dark golden brown. The oil temperature will drop to about 350°F. 5. Drain on paper towels. 6. Serve with lime wedges and fried garlic!
[Name] Spicy Korean Chicken [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2017-09-15T19:39:00Z [Description] Make and share this Spicy Korean Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["10", "1", NA, NA, NA, "1/2", "1/2", "2", "1", NA, "2", "1/4", "2", "2", "2", "1"] [RecipeIngredientParts] ["chicken wings", "cornstarch", "sesame seeds", "cornstarch", "flour", "salt", "vodka", "soy sauce", "honey", "rice vinegar", "garlic cloves", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 955.4 [FatContent] 26.4 [SaturatedFatContent] 7.4 [CholesterolContent] 125.8 [SodiumContent] 2348.7 [CarbohydrateContent] 100.2 [FiberContent] 1.6 [SugarContent] 23.5 [ProteinContent] 33.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] 1. Mix the ingredients for the batter in a bowl until smooth with no lumps. 2. Heat oil in a pot to 340°F. 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess. 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F. 5. Drain the wings and increase the heat. 6. Heat oil to about 375°F. 7. Fry the wings a second time until golden brown and crispy. Drain and set aside. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
[Name] Red Stripe Chicken [AuthorId] 2001712841 [AuthorName] Whitney [CookTime] PT35M [PrepTime] PT40M [TotalTime] PT1H15M [DatePublished] 2017-09-15T21:11:00Z [Description] Make and share this Red Stripe Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/75/1CvLl7Q5OHdQp4w7o4Ew_20170910_180048.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "1 1/2", "1", "2", "2", "1", "2", "1", "1/4", "1 1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["chicken", "scallion", "thyme", "garlic cloves", "scotch bonnet pepper", "flour", "baking powder", "tomato paste", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1012.5 [FatContent] 58.5 [SaturatedFatContent] 12.3 [CholesterolContent] 150.0 [SodiumContent] 1011.4 [CarbohydrateContent] 74.8 [FiberContent] 5.9 [SugarContent] 19.4 [ProteinContent] 48.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Clean chicken (leave skins on]. Combine scallions, thyme, garlic and pepper together in a blender or pound with a mallet until combined. Add mixed seasoning to chicken along with jerk seasoning and let sit for 15-20 minutes to marinate. Combine flour and baking powder together in a bowl. Add cooking oil to a hot skillet (medium fire]. Coat chicken in flour mixture until fully covered. Add chicken pieces to hot oil (medium fire] turn chicken pieces until golden brown.Remove and set to cool. Sauce/Chicken dip. Mix together tomato paste, red stripe, brown sugar and browning in a bowl. Dip fried chicken in sauce until fully coated and serve.
[Name] Peanut Butter Cheesecake [AuthorId] 753510 [AuthorName] luv2teachec [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-09-15T21:12:00Z [Description] Make and share this Peanut Butter Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "1/2"] [RecipeIngredientParts] ["graham cracker pie crust", "pudding", "milk", "Cool Whip", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.7 [FatContent] 30.0 [SaturatedFatContent] 10.4 [CholesterolContent] 17.4 [SodiumContent] 451.1 [CarbohydrateContent] 49.1 [FiberContent] 2.1 [SugarContent] 27.1 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] mix milk cool whip, peanut butter and pudding mix until fluffy. pour in pie crust. top with swirls of syrup.
[Name] Mongolian Chicken [AuthorId] 627524 [AuthorName] TiffanyH 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-15T21:13:00Z [Description] Found this on Dinner then Dessert website, posted by Sabrina. It is a very tasty Asian dish - with take out quality [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Chinese", "Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "1", "1/3", "1/3", "1/2", "4"] [RecipeIngredientParts] ["cornstarch", "canola oil", "fresh ginger", "garlic", "soy sauce", "water", "dark brown sugar", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.6 [FatContent] 23.1 [SaturatedFatContent] 4.9 [CholesterolContent] 77.1 [SodiumContent] 1412.4 [CarbohydrateContent] 37.6 [FiberContent] 0.7 [SugarContent] 27.5 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] slice steak thin, against the grain. if it is difficult, partially freeze it to cut better. Put into ziplock bag with the cornstarch, shake to coat and leave leave sit while you make the sauce. Heat canola oil in pan, if you make a larger batch or you pan isnt big enough, cook in batches. We're aiming to sear the meat. Don't over crowd. Remove from pan when cooked through. Add ginger and garlic and saute for 10-15 seconds. Add soy sauce, water, and dark brown sugar and bring to a boil. Add steak back in and let sauce thicken for 20-30 seconds. If the sauce isn't as thick as you'd like, mix cornstarch with a little water and add it in per preference. When it is bubbly and thick, add in green onions and cook for 20-30 seconds, just to warm onions. Serve over rice or noodles.
[Name] Banana Puddin Cupcakes [AuthorId] 2001712761 [AuthorName] Cindy C. [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-09-15T21:13:00Z [Description] Make and share this Banana Puddin Cupcakes 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/2001712761/wnlhPDCDTnaNkjZcmsXE_Banana%20puddin%20cupcake.JPG" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18 1/4", "3", "1/2", "1/2", "1 3/4", "2", "3 1/2", "3 1/2", "1 1/2", "16", "25 -30", "25 -30"] [RecipeIngredientParts] ["eggs", "water", "milk", "bananas", "instant vanilla pudding", "instant banana pudding mix", "Cool Whip", "banana chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.1 [FatContent] 13.8 [SaturatedFatContent] 5.8 [CholesterolContent] 25.1 [SodiumContent] 291.1 [CarbohydrateContent] 34.9 [FiberContent] 0.6 [SugarContent] 20.9 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the cake: Mix with blender the cake mix, egg, oil, water, milk, 1/2 package each of the pudding. Mix in banana and then mix in the crushed cookies. Place cupcake baking cups in cupcake pan and fill about half way with the cake mixture. Bake in preheated oven at 350 until toothpick comes out clean (maybe 20 minute] For frosting: 2 tubs of cool whip The other halves of the pudding mixes, 1 cup milk, Whole vanilla wafers Banana chips Whip the cool whip, pudding and milk together let chill for an hour or so. fill piping bag and pipe onto completely cooled cupcakes. Garnish with cookies and banana chips. Keep chilled until ready to serve.
[Name] Chickpeas and Kale in Spicy Pomodoro Sauce [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-09-15T21:14:00Z [Description] Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious! [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Greens", "Beans", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "5", "28", "1 1/2", "1", NA, "8", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "garlic cloves", "tomatoes", "fennel seeds", "crushed red pepper flakes", "kosher salt", "kale", "chickpeas", "basil leaves", "marjoram leaves", "pecorino romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.1 [FatContent] 30.4 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 672.4 [CarbohydrateContent] 63.3 [FiberContent] 13.3 [SugarContent] 5.4 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.", "Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot." ]
[Name] Best Roast [AuthorId] 2001096997 [AuthorName] food.com [CookTime] PT9H [PrepTime] PT15M [TotalTime] PT9H15M [DatePublished] 2017-09-15T21:14:00Z [Description] Make and share this Best Roast recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 1/2", "1 1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["onion", "carrot", "potatoes", "beef broth", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.0 [FatContent] 14.1 [SaturatedFatContent] 6.3 [CholesterolContent] 149.7 [SodiumContent] 533.8 [CarbohydrateContent] 14.1 [FiberContent] 2.1 [SugarContent] 2.0 [ProteinContent] 50.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season both sides of roast and place in crock pot. Add onion, carrots and potatoes. Add enough beef stock to reach the top of the roast without covering it. Cook on low for 8-12 hours. Lightly shred the steak and let soak in juices 30 minutes before serving.
[Name] Sour Cream Apple Crumble Bars [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-09-16T13:48:00Z [Description] Make and share this Sour Cream Apple Crumble Bars recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "3/4", "1/4", "1", "1 1/2", "1/2", "1/4", "1/4", "2", "1", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["quick-cooking oats", "unsalted butter", "all-purpose flour", "walnuts", "brown sugar", "sugar", "baking soda", "cinnamon", "salt", "nutmeg", "allspice", "apples", "sour cream", "sugar", "egg", "honey", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.5 [FatContent] 26.9 [SaturatedFatContent] 12.8 [CholesterolContent] 66.1 [SodiumContent] 230.7 [CarbohydrateContent] 53.9 [FiberContent] 3.0 [SugarContent] 34.8 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350º F and line a 9x13-inch baking dish with parchment paper.", "Cream together butter and sugars in a large bowl or mixer until fluffy and lightened in color.", "Add in oats, flour and walnuts, then mix in baking soda, cinnamon, salt, nutmeg and allspice until combined.", "Pour 1/2 crust mixture into lined baking dish and use your hands or a flat-bottomed surface to press crust into an even layer.", "Place baking dish in oven and bake for 10 minutes, or until lightly browned.", "While crust is pre-baking, whisk together sour cream, sugar, egg, honey and vanilla extract in a large bowl, then mix in shredded apples.", "Pour mixture over baked bottom crust and spread into an even layer, then top with remaining crumble mixture, pressing gently, so it adheres to filling layer.", "Place in oven and bake for 35 minutes, or until topping is golden brown. Cover with aluminum foil if topping is browning too quickly.", "Remove from oven and let cool completely before serving.", "Enjoy!" ]
[Name] Egg Beaters Veggie Quiche Cups [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-09-16T17:47:00Z [Description] Make and share this Egg Beaters Veggie Quiche Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "4", "3/4", "3/4", "1/2", "6", "24"] [RecipeIngredientParts] ["broccoli", "spinach", "bacon bits", "onion", "mushroom", "parmesan cheese", "egg white substitute", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.1 [FatContent] 1.8 [SaturatedFatContent] 1.0 [CholesterolContent] 5.2 [SodiumContent] 68.7 [CarbohydrateContent] 1.0 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 2.0 [RecipeServings] 24.0 [RecipeYield] 24 muffins [RecipeInstructions] measure each ingredient into cup cake cups. mince veggies finely. pour eggs over the top. mix grated cheese into the cups. top with Mozzarella cheese. bake for 15 minutes or so at 350.
[Name] Shrimp Tortellini Pasta Toss [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-17T03:01:00Z [Description] Make and share this Shrimp Tortellini Pasta Toss recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["9", "1", "3", "1", "2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "raw shrimp", "garlic cloves", "salt", "thyme", "pepper"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 394.5 [FatContent] 16.0 [SaturatedFatContent] 3.9 [CholesterolContent] 170.0 [SodiumContent] 1218.4 [CarbohydrateContent] 36.2 [FiberContent] 2.8 [SugarContent] 2.3 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] Cook tortellini add peas during last 5 min. Meanwhile heat 2 T oil add shrimp cook and stir 2 minute Add garlic cook 1 min or until shrimp done. drain tortellini add to skillet. Stir in salt, thyme, pepper and oil 1 T Toss to coat. 4 servings = 413 cal 17 fat 29 protein.
[Name] Sour Cream Topping for Cheesecakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-17T13:57:00Z [Description] Great topping for any cheesecake to make it just that little bit more special. Got this from Craftsy and use it all the time, so special in it's simplicity. Serving is certainly a guess, it's made to cover a 9" spring-form cake [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/400708/8CZhbxAuSESfbMruFK1d_Cinnamon%20Apple%20Cheesecake.JPG" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2"] [RecipeIngredientParts] ["sour cream", "granulated sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 54.8 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 12.0 [SodiumContent] 18.4 [CarbohydrateContent] 3.2 [FiberContent] 0.0 [SugarContent] 3.4 [ProteinContent] 0.5 [RecipeServings] 10.0 [RecipeYield] 1 Cheesecake topping [RecipeInstructions] Mix sourcream, sugar and vanilla. Spread mixture over top of the freshly baked cheesecake. Return to oven for 10 minutes.
[Name] Hamburger Stroganoff [AuthorId] 1647839 [AuthorName] CooksWithScissors [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-17T21:32:00Z [Description] Make and share this Hamburger Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "3", "2", NA, "2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "garlic cloves", "fresh mushrooms", "flour", "beef broth", "Worcestershire sauce", "dried parsley flakes", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.4 [FatContent] 20.2 [SaturatedFatContent] 6.6 [CholesterolContent] 169.5 [SodiumContent] 576.9 [CarbohydrateContent] 89.5 [FiberContent] 4.6 [SugarContent] 3.7 [ProteinContent] 41.8 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Put a pot of water on to boil, for pasta. In a separate pan, heat olive oil over medium heat until shimmering. Cook diced onion, garlic, and ground beef in oil until browned, about 10 minutes. Drain fat. Add sliced mushrooms to pan and cook 2-3 more minutes. Sprinkle flour over top, stir in, and cook another minute or two. Add to pan the broth, Worcestershire sauce, salt and pepper; bring to a boil. Reduce heat and simmer on low until liquid has thickened slightly, about 10 minutes. While sauce is reducing, cook egg noodles in the pot according to package directions. Remove beef mixture from heat, and stir in sour cream and parsley flakes. Scoop beef mixture over egg noodles to serve.
[Name] Baked Ham and Scalloped Potatoes [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT2H [PrepTime] PT0S [TotalTime] PT2H [DatePublished] 2017-09-18T02:51:00Z [Description] Make and share this Baked Ham and Scalloped Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "3", NA, NA, "4", "1", "2", "1/8", "2 1/4", NA, "2", "1", "1/8"] [RecipeIngredientParts] ["ham", "potatoes", "salt", "boiling water", "butter", "margarine", "onion", "flour", "pepper", "milk", "whole cloves", "brown sugar", "prepared mustard", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 756.6 [FatContent] 28.0 [SaturatedFatContent] 11.8 [CholesterolContent] 202.1 [SodiumContent] 5284.2 [CarbohydrateContent] 40.0 [FiberContent] 4.2 [SugarContent] 5.5 [ProteinContent] 82.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°F Wipe ham with damp paper towels. With sharp knife, carefully remove most of skin from ham. Place ham, fat side up on a rack in a shallow , open roasting pan. Bake, uncovered, 1 1/4 hours. Meanwhile, wash and pare potatoes. Slice potatoes 1/4 inch thick. Place sliced potatoes and 2 teaspoons salt in large saucepan, add boiling water just to cover. Cover and bring to boiling, boil gently about 5 minutes, or until potato is just fork tender. Drain well. I a small saucepan, melt butter. Add onions, saute until golden, about 3 minutes. Remove from heat. Stir in flour, 1 teaspoon salt and the pepper until smooth. Gradually stir in milk. Bring to boiling, stirring constantly, reduce heat and simmer gently for 3 minutes. Set sauce aside. Remove ham from oven. Increase oven temperature to 375°F To score. Make diagonal cuts in fat (do not cut into meat], 1/4 inch deep and 1 1/4 inch apart. Use ruler as guide to form diamond pattern. In the center of each diamond, insert a whole clove. combine brown sugar and mustars, mix well. Pat mixture on scored fat, insert meat thermometer in center of ham, away from the bone. Place ham in center of 3-quart shallow baking dish or shallow casserole. Spoon half of the drained potatoes around the ham. Stir cream sauce, pour half over potato mixture. Repeat with remaining potato and sauce. Sprinkle evenly with paprika. Bake, uncovered, 45 minutes, or until thermometer registers 130F and ham is glazed and potatoes bubbling.
[Name] Chicken Pot Pie Crescent Braid [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-18T14:19:00Z [Description] Got this from Wine and Glue website and since I so enjoy these braid recipes, had to save it. If you like chicken pot pies you are going to love this [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/72/2/tiuxOlfsTDKfTjGyxH3k_Chicken%20pot%20pie%20Crescent%20Braid%20slice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/72/2/dg2ptWuRZOSjV1g41vkw_Chicken%20pot%20pie%20Crescent%20Braid.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/87/UgBogHRWTCW21Y7bkrCD_10218871837455240.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/87/UgBogHRWTCW21Y7bkrCD_10218871837455240.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "4", "1/2"] [RecipeIngredientParts] ["cream cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.5 [FatContent] 14.8 [SaturatedFatContent] 6.2 [CholesterolContent] 80.1 [SodiumContent] 618.4 [CarbohydrateContent] 48.1 [FiberContent] 3.8 [SugarContent] 4.2 [ProteinContent] 16.1 [RecipeServings] 8.0 [RecipeYield] 2 Braid [RecipeInstructions] Preheat your oven to 375 degrees. In a large bowl, combine the frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and the condensed soup. Add it to the chicken-veggie mixture. Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken-veggie-soup mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over. Pinch the ends of the dough to keep the filling inside while it bakes. Bake for 20 to 25 minutes so that the top is nice and golden brown. Let stand about 10 minutes before cutting in to it.
[Name] Baja Shrimp Torta [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-09-18T16:28:00Z [Description] Make and share this Baja Shrimp Torta recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/hHLzBG58RQypBGc0t6x9_GK_177.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/88/3qkBzbeDTaWkVZPykAQf_GK_164.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1/2", "1", "1", "1", "1", "1", "1", "1", "1", "1", "2", "1/4", "1/4", "1/2", "1/2", "4"] [RecipeIngredientParts] ["lime zest", "kosher salt", "paprika", "garlic powder", "onion powder", "seasoning salt", "adobo seasoning", "cayenne pepper", "ground black pepper", "medium shrimp", "limes, juice of", "olive oil", "green cabbage", "fresh cilantro leaves", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.7 [FatContent] 17.3 [SaturatedFatContent] 2.6 [CholesterolContent] 143.2 [SodiumContent] 1159.9 [CarbohydrateContent] 35.3 [FiberContent] 5.0 [SugarContent] 5.6 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] 4 sandwiches [RecipeInstructions] ["Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.", "In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.", "Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.", "Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.", "To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves." ]
[Name] Heirloom Tomato Platter [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-18T16:45:00Z [Description] Make and share this Heirloom Tomato Platter 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/53/35/89/DGvQqgR5RWq6Sbpmbv7p_GKNOW_101_FN_Colorful-Veggie-Platter-4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/35/89/A7FL4cmrSLqIqtr2WoJ6_GKNOW_101_FN_Colorful-Veggie-Platter-4x3_v3_H.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1/3", "3", NA, "2", "3", "1", "2", "2/3", NA] [RecipeIngredientParts] ["red wine vinegar", "olive oil", "zucchini", "of fresh mint", "ricotta cheese", "pecans", "radish"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.3 [FatContent] 39.9 [SaturatedFatContent] 12.9 [CholesterolContent] 62.7 [SodiumContent] 125.2 [CarbohydrateContent] 14.0 [FiberContent] 5.1 [SugarContent] 5.5 [ProteinContent] 18.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Combine tomatoes, with 1 Tbsp olive oil, red wine vinegar and a pinch of salt and pepper, allow to pickle for 20 minutes.", "Add 1 Tbsp of olive oil to a frypan on medium heat and caramelize the corn kernels for 2-3 minutes or until golden. Remove corn and in the same pan cook the slices of zucchini for a minute on each side or until golden.", "In a blender, blitz the ricotta with half the mint for 30 seconds or until light and airy.", "To serve spread some ricotta down on a board, layer with corn, tomatoes, and zucchini and finish with fresh mint, radish and toasted pecans. Drizzle with olive oil and season with salt and pepper before serving." ]
[Name] Hocus Pocus Cottage Cake [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT2H [PrepTime] PT48H [TotalTime] PT50H [DatePublished] 2017-09-18T17:13:00Z [Description] There are few things that set the mood better for Holidays than classic movies. Every year without fail, I binge watch a handful of favorites leading up to and during their respective season.
[Name] Toaster Oven Lemon Chicken [AuthorId] 2001705947 [AuthorName] collene g. [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-09-18T21:35:00Z [Description] Make and share this Toaster Oven Lemon Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "1 1/2", "3"] [RecipeIngredientParts] ["boneless chicken breasts", "lemon pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.8 [FatContent] 13.4 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 91.9 [CarbohydrateContent] 0.1 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 30.3 [RecipeServings] 3.0 [RecipeYield] 3 US [RecipeInstructions] ["Rinse of Chicken Breasts and place in a dish that will fit in your toaster oven. Then sprinkle lemon pepper on them ( as much or as little as you want ]. Then place them into the toaster oven for 1 hour on broil. Turn the breasts over after 25 minutes. They will be done after 45 - 50 total.", "Place on a plate with a sprig of parsley. The chicken breasts can be frozen for a later date. To freeze them, place each breast in a sandwich baggie and put into a freezer bag. It's a great meal for the college student or the person who lives alone." ]
[Name] Yogurt Dish [AuthorId] 2001702447 [AuthorName] aidokeavs [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-18T21:35:00Z [Description] Make and share this Yogurt Dish recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2"] [RecipeIngredientParts] ["vanilla extract", "cinnamon", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.1 [FatContent] 16.2 [SaturatedFatContent] 3.4 [CholesterolContent] 0.0 [SodiumContent] 148.3 [CarbohydrateContent] 10.0 [FiberContent] 3.3 [SugarContent] 4.7 [ProteinContent] 8.1 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Pour yogurt first. Mix well.
[Name] Protein Shake With Cinnamon Apples [AuthorId] 2001702447 [AuthorName] aidokeavs [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-18T21:35:00Z [Description] Make and share this Protein Shake With Cinnamon Apples recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["coconut oil", "apples", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.0 [FatContent] 27.9 [SaturatedFatContent] 23.7 [CholesterolContent] 0.0 [SodiumContent] 4.4 [CarbohydrateContent] 56.5 [FiberContent] 12.9 [SugarContent] 38.0 [ProteinContent] 1.3 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Cut apples. Microwave.
[Name] Tuna Cakes [AuthorId] 2001702447 [AuthorName] aidokeavs [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-18T21:36:00Z [Description] Make and share this Tuna Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "2", "2", "1", "2", "1/2"] [RecipeIngredientParts] ["dill weed", "Dijon mustard", "lemon juice", "canned tuna", "egg", "oats", "onions", "garlic powder", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.9 [FatContent] 22.0 [SaturatedFatContent] 4.5 [CholesterolContent] 221.7 [SodiumContent] 829.9 [CarbohydrateContent] 55.8 [FiberContent] 10.1 [SugarContent] 4.4 [ProteinContent] 37.5 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Mix everything in a bowl. Cook patties.
[Name] Overnight Oats [AuthorId] 2001702447 [AuthorName] aidokeavs [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-18T21:36:00Z [Description] Make and share this Overnight Oats recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1"] [RecipeIngredientParts] ["oats", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1251.1 [FatContent] 21.5 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 7.4 [CarbohydrateContent] 208.4 [FiberContent] 33.1 [SugarContent] 1.6 [ProteinContent] 52.7 [RecipeServings] 1.0 [RecipeYield] 1 1 [RecipeInstructions] Mixing everything in a bowl. Put it in the fridge overnight.
[Name] Sugar Cookies [AuthorId] 2000277334 [AuthorName] stephy14wp [CookTime] PT10M [PrepTime] PT50M [TotalTime] PT1H [DatePublished] 2017-09-18T21:37:00Z [Description] Make and share this Sugar Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Baking", "< 60 Mins", "For Large Groups", "Oven"] [RecipeIngredientQuantities] ["2 1/3", "1", "1/2", "16", "1/2", "1", "1 1/4"] [RecipeIngredientParts] ["flour", "sugar", "baking powder", "butter", "salt", "egg", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.0 [FatContent] 12.0 [SaturatedFatContent] 7.4 [CholesterolContent] 42.2 [SodiumContent] 190.4 [CarbohydrateContent] 26.6 [FiberContent] 0.5 [SugarContent] 12.7 [ProteinContent] 2.4 [RecipeServings] 16.0 [RecipeYield] 48 cookies [RecipeInstructions] 1. Preheat oven to 350° Fahrenheit. 2. Melt butter and cream together with sugar until nice and fluffy. 3. Beat eggs and vanilla into the mixture. 4. Stir the remaining dry ingredients together (flour, salt, baking powder] and GRADUALLY add to mixture until well blended. 5. Cover and chill in fridge for at least 30 min. 6. Flour a surface and roll out dough to cut with cutters or shape with hands. 7. Place on a cookie sheet or aluminum foil and bake for 10-15 minutes (start from 10, and bake for a few more if not completely baked]. 8. Remove from oven and cool on cooling rack(s]. 9. Enjoy! .
[Name] Apple Cinnamon Scone [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-18T21:38:00Z [Description] Make and share this Apple Cinnamon Scone 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/2001525486/gFUztqyCQuqjxdmZGD9b_21751394_10155550919620449_7387451350412223333_n.jpg" [RecipeCategory] Breads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1/4", "1/2", "1/2", "1/2", "1 1/2", "2/3", NA] [RecipeIngredientParts] ["unbleached flour", "baking powder", "baking soda", "salt", "cream of tartar", "brown sugar", "butter", "lemon zest", "apples", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 678.0 [FatContent] 36.0 [SaturatedFatContent] 22.4 [CholesterolContent] 105.2 [SodiumContent] 855.2 [CarbohydrateContent] 83.0 [FiberContent] 2.8 [SugarContent] 31.8 [ProteinContent] 7.7 [RecipeServings] 4.0 [RecipeYield] 8 Scones [RecipeInstructions] Preheat oven to 425. In a large bowl sift together flour, baking powder, baking soda, salt and cream of tartar. mix in brown sugar. Grate chilled butter and incorporate in 2 or 3 batches. Peal and core apple, and chop into small chunks. Add apples and lemon zest to flour and stir. Add cream, combine. Be careful not to over stir or knead. Turn contents of bowl onto floured board. By hand, pat together into a 6\"x 6\"square with uniform thickness. Cut into quarters and then cut each quarter diagonally. Cover jelly roll pan with parchment paper. Space scones evenly on tray, brush with cream and sprinkle with sugar and cinnamon. Bake for 15 - 20 minutes or until lightly brown on top.
[Name] Linguine With Clam Sauce [AuthorId] 2001718415 [AuthorName] Terry B. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-18T21:38:00Z [Description] Make and share this Linguine With Clam Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "4", "1/2", "4", "1 1/2", "1", "1", "1", NA, "2"] [RecipeIngredientParts] ["butter", "fresh garlic cloves", "parsley", "clams", "flour", "chicken broth", "half-and-half", "parmesan cheese", "linguine", "angel hair pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 879.2 [FatContent] 28.6 [SaturatedFatContent] 16.2 [CholesterolContent] 98.9 [SodiumContent] 1084.6 [CarbohydrateContent] 113.0 [FiberContent] 4.4 [SugarContent] 5.2 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large skillet melt the butter on medium heat. Saute garlic and parsley for 3 minutes. With a whisk, blend in 1 cup of flour. Whisk in broth a cup at a time, making a roux. Whisk in reserved clam liquid. Cook, stirring constantly until thickened. Add in the clams, half and half, and parmesan cheese, whisking until blended and hot. To thicken further, add reserved flour and some water into a jar, cover, and shake. Pour in a little of this mixture at a time, whisking until the desired thickness is achieved. Add in the white wine, simmer for 10 minutes on very low heat. Serve over cooked linguine or angel hair pasta.
[Name] Tomato Preserves - Double Batch [AuthorId] 41663776 [AuthorName] cruzin4us [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-09-18T21:39:00Z [Description] Easy Double Batch of Tomato Preserves - Just homegrown tomatoes for the best results. Pairs wonderfully with cream cheese and crackers. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "12", "9"] [RecipeIngredientParts] ["tomatoes", "lemons", "butter", "margarine", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.3 [FatContent] 0.5 [SaturatedFatContent] 0.2 [CholesterolContent] 0.7 [SodiumContent] 33.8 [CarbohydrateContent] 144.6 [FiberContent] 2.5 [SugarContent] 131.2 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 14 pints [RecipeInstructions] Dip fresh tomatoes into boiling water for about 30 seconds to remove skins. Roughly chop tomatoes and add to large pan. Add thinly sliced lemons along with any juice that is left over. Simmer on stove for 30 minutes or so until tomatoes and lemon rinds are soft. Add pectin and butter. Bring tomato mixture to boil. Add sugar and bring to boil. Boil for 1 minute. Pour into sterilized jars and process in water bath for 15 minutes.
[Name] Apple Spice Pound Cake [AuthorId] 2387369 [AuthorName] Marielle86 [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-09-18T21:39:00Z [Description] Make and share this Apple Spice Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1 1/2", "3/4", "3", "1", "1/2", "1", "3 1/2", "1 1/2", "1/4", "2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "brown sugar", "butter", "eggs", "sour cream", "cream cheese", "vanilla", "cinnamon", "nutmeg", "ginger", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.1 [FatContent] 20.1 [SaturatedFatContent] 11.9 [CholesterolContent] 97.6 [SodiumContent] 361.6 [CarbohydrateContent] 45.3 [FiberContent] 1.6 [SugarContent] 31.1 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Mix together the flour, baking powder, salt, brown sugar, cinnamon, nutmeg and ginger. Add the eggs, cream cheese, sour cream, butter, and vanilla and beat until the batter is smooth. Add in the cut up apples. Bake for around 50 minutes at 350 degrees.
[Name] Rutherford Grill Cornbread [AuthorId] 1036765 [AuthorName] stormyevans [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-09-18T21:40:00Z [Description] Make and share this Rutherford Grill Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1/4", "1 1/2", "1 1/4", "1/4", "1", "1", "1/2", "1 1/2", "2", "1", "2"] [RecipeIngredientParts] ["corn", "unsalted butter", "cornmeal", "all-purpose flour", "sugar", "baking soda", "salt", "buttermilk", "eggs", "bacon fat", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.9 [FatContent] 30.6 [SaturatedFatContent] 10.7 [CholesterolContent] 127.2 [SodiumContent] 753.4 [CarbohydrateContent] 64.0 [FiberContent] 4.4 [SugarContent] 19.2 [ProteinContent] 12.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put oven rack in middle position and preheat oven to 450 F, Add butter, lard and oil to skillet andneat inovenuntil melted. about 5 minutes, then carefully pour into a medium bowl. Heat grill to medium high. Lightly brush corn with oil and grill turning every 3 minutes until charred and golden brown. Cut kernels off of cobs. Set aside. Put oven in middle position and reheat to 450. Add butter, lard and oil to skillet and heat in oven until melted, about 5 minutes, then carefully pour into a medium bowl. Wisk together cornmeal, flour, sugar jalapenos, baking soda, and salt in a large bowl. Whisk buttermilk and eggs into melted butter, then stir into cornmeal mixture until just combined. Pour into hot skillet and bake until a wooden picik or skewer inserted in center comes out clean, 15 to 20 minutes. Cool in skillet on a rack 5 minutes.
[Name] Kindey Bean Dessert (With Fillo,filo,phyllo) [AuthorId] 2001717817 [AuthorName] Carpest [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-18T21:40:00Z [Description] Make and share this Kindey Bean Dessert (With Fillo,filo,phyllo) 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/53/36/02/JD4zm6p7Qdq0E8D6G4MS_IMG_3519.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["phyllo dough", "kidney bean", "flour", "brown sugar", "butter", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.5 [FatContent] 12.0 [SaturatedFatContent] 5.4 [CholesterolContent] 108.3 [SodiumContent] 554.9 [CarbohydrateContent] 56.0 [FiberContent] 4.6 [SugarContent] 14.8 [ProteinContent] 11.0 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] The peolple very like sweetened bean paste bun in china.I don't find azuki bean in supermarket,I think that certainly my sight has bad.So,I chose to use kidney bean instead of azuki bean. Preheat pan and put in flour,keep strring 2 minutes.Then the flour will be riped. Don't put the flour in microwave oven because that will prossible explode. Put kidney beans without any soup in a big bowl.Ground it by a tablespoon. Of course,you can use blender to di it. But I don't like it because wash it so troublesome. Add brown sugar and riped flour in it ,keep strring untile kidney bean become bean paste. Preheat pan and put in butter untile melted. My fillo size is 13x18',cut it into 13x9',This size fits well. Brush thinest butter on the fillo. Of course,you can brush more butter ,it will more delicious,but I think that don't health. Fold the fillo into a third. Put kidney bean paste on it and roll it tightly. Do the rest of it like this, and array them on toast pan.Brush a layer egg on it. Preheat oven 375 and bake it 25 minutes -- Then,though my English is poor ,but I'm going to enjoying the delicious food.
[Name] Peanut Butter Banana Overnight Oats [AuthorId] 2001719671 [AuthorName] Karsen Dolliver [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-18T21:41:00Z [Description] These peanut butter banana overnight oats combine all of your favorite flavors to make the most delicious, high-protein breakfast made in under 5 minutes! [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "3/4", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["banana", "peanut butter", "honey", "vanilla extract", "rolled oats", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.0 [FatContent] 10.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 76.9 [CarbohydrateContent] 47.3 [FiberContent] 6.5 [SugarContent] 14.4 [ProteinContent] 9.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] First, mash 1/2 banana in a large bowl. Then add the rest of the wet ingredients and mix until smooth. Add in dry ingredients and mix again. Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
[Name] Golden Roasted Potatoes [AuthorId] 2598853 [AuthorName] LaraKN [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-18T22:44:00Z [Description] What could be wrong with double the gold. golden potatoes & golden mustard bbq sauce make a perfect pairing.
[Name] Alfredo’s Signature Meatballs [AuthorId] 50509 [AuthorName] duonyte [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-09-19T15:52:00Z [Description] Featured on a local news show. Italian Village is a 90 year old institution in Chicago. I made only one-third of the recipe, which made plenty to eat and freeze. I baked some as instructed, but cooked most of them in the slow cooker. Times are estimated, I was a bit distracted. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 60 Mins", "Oven", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["10", "3", "15", "1 1/2", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["ground beef", "ground pork", "eggs", "parmesan cheese", "fresh garlic", "Italian parsley", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.2 [FatContent] 31.2 [SaturatedFatContent] 12.9 [CholesterolContent] 186.4 [SodiumContent] 1840.7 [CarbohydrateContent] 6.9 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 36.8 [RecipeServings] nan [RecipeYield] 40 6 oz. meatballs [RecipeInstructions] ["If you are starting out with a fresh loaf, cut off the crusts before letting it get stale. I soaked in milk instead of water. Squeeze out excess liquid and work it to a paste with your hands, making sure there are no hard or large lumps.", "Preheat oven to 450 deg. F. Put all ingredients into a very large bowl or roasting pan and mix thoroughly with your hands, until everything is evenly incorporated.", "Form into large balls. I took as much meat as fit comfortably inbetween my palms. The recipe said to make as large as a small baseball. I'm not sure how big that is, I think mine were like tennis balls. One-third of the recipe made 16 meatballs for me.", "Place on a rimmed baking sheet which has been coated with oil or with parchment paper - the cheese will stick to the pan. Bake for 30 minutes, turning after 15 minutes.", "Alternative cooking method: I cook meatballs in the slow cooker. They don't brown, but I don't care, since they will be covered with sauce. I use a liner for cleanup ease Just place the meatballs in the crockpot, layering them on top of one another. Don't worry, they won't turn into a giant meatloaf. I used a 5 qt slow cooker and it was nearly full. Cook on Low - mine took about four hours. Remember that time depends on how large and how full your crockpot is. If it's nearly full, it will take longer. Less than half full will cook much more quickly." ]
[Name] Tom Yam Khung Gai [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-09-19T17:06:00Z [Description] I got the recipe from a friend who lives in Thailand. I adapted it somewhat by increasing the chicken and shrimp content, and adding some light soy sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/06/15oxXUY4TcCFwUQtzlq7_IMG_0891.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Thai", "Asian"] [RecipeIngredientQuantities] ["1", "6", "1", "4", "1", "1", "6", "2", "6", "6", "2", "1", "7", "3", "12", "1", "2", "1", "2", "2"] [RecipeIngredientParts] ["shrimp", "water", "carrot", "cabbage", "thyme", "onion", "lemongrass", "fresh galangal root", "kaffir lime leaves", "onions", "chicken breast", "tomatoes", "green onions", "limes", "fish sauce", "cilantro", "light soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.0 [FatContent] 6.3 [SaturatedFatContent] 1.6 [CholesterolContent] 107.8 [SodiumContent] 810.6 [CarbohydrateContent] 17.1 [FiberContent] 4.3 [SugarContent] 7.0 [ProteinContent] 23.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine shrimp shells, water, carrot, cabbage, thyme, and onion in a large pot. Bring to a boil, then lower to a simmer for 4 hours. Strain contents of pot out to retain the stock. Place the stock from step 1 in a large pot. Add peppers, lemon grass, galangal, kaffir lime leaves, and chopped onion. Heat on medium heat for 10 minutes. Add the chicken breast pieces and cook for a further 10 minutes. Break apart enoki mushrooms. Add to the pot and cook for 5 minutes. Add the tomatoes and cook for 2 minutes. Add the chili paste and cook for a further 2 minutes. Add the green onions, lime juice, fish sauce, soy sauce, and shrimp and cook for 2 minutes or until the shrimp is cooked. Remove from the heat and stir in the cilantro.
[Name] Beans and Sausage [AuthorId] 98165 [AuthorName] mandikaake [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-19T17:28:00Z [Description] I needed more recipes with beans to up fiber in my diet.  I used uncured, mesquite smoke (flavored) turkey sausage to make this extra heart healthy.  Definitely a comfort food and so simple to make! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["13", "1 1/2", "2", "3/4", "1/2", "1", "2", "1", "4", "1/2"] [RecipeIngredientParts] ["turkey sausage", "chicken broth", "garlic cloves", "oregano", "olive oil", "cannellini beans", "Italian-style tomatoes", "spinach", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.4 [FatContent] 14.7 [SaturatedFatContent] 3.0 [CholesterolContent] 97.1 [SodiumContent] 1133.8 [CarbohydrateContent] 27.3 [FiberContent] 8.8 [SugarContent] 5.4 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] 1 bowl [RecipeInstructions] Cut sausage into bite sized pieces. Fry in olive oil on medium heat until both sides are nicely browned. Add in beans, chicken broth, garlic, spices, pepper, and tomatoes. Bring to a slow simmer and simmer for about 10-15 minutes. Add in spinach and cook just until it's wilted. Serve.
[Name] HEIRLOOM TOMATO SALAD WITH NECTARINES, AVOCADO AND ARUGULA [AuthorId] 2001720339 [AuthorName] Groveprovisions [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-19T18:37:00Z [Description] With farmer’s markets overflowing with the most wonderful summer produce, what better way to embrace this seasonal bounty than a salad that combines fresh heirloom tomatoes, peppery arugula, white nectarines and sliced avocado. A bright, simple vinaigrette of Grove Provisions extra virgin olive oil and Coastal Kick white vinegar brings out the fresh flavors. A generous sprinkle of our Flake Sea Salt tops it off! (Adapted from Sunset Magazine) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001720339/6qYqftoQ9G1WHDda23w3_heirloom_salad_1024x1024.jpg" [RecipeCategory] < 15 Mins [Keywords] ["Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["6", "2 -3", "2 -3", NA, "2", "2", NA, "1"] [RecipeIngredientParts] ["arugula", "nectarines", "avocado", "extra virgin olive oil", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.6 [FatContent] 7.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 16.6 [CarbohydrateContent] 12.7 [FiberContent] 3.0 [SugarContent] 8.9 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Assemble the salad on a nice platter, not a bowl. Wisk together the oil and vinegar. Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.
[Name] Tabbouleh [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-09-20T13:30:00Z [Description] I decided to remove the usual bulgar wheat from the recipe because of my brother's gluten intolerance, and I've found that I like it better that way. I love highlighting the mint in this recipe. Since a "bunch" isn't a specific quantity, make sure there's a 2:1 ratio of parsley to mint to get the taste just right. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "3", "3", "1"] [RecipeIngredientParts] ["fresh parsley leaves", "mint leaf", "tomatoes", "onion", "lemon juice", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 292.7 [CarbohydrateContent] 2.2 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Add salt if needed. Refrigerate for at least half an hour to allow ingredients to settle full.
[Name] Tabbouleh [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-20T13:32:00Z [Description] I decided to remove the usual bulgar wheat from the recipe because of my brother's gluten intolerance, and I've found that I like it better that way. This taste is reflective of the phenomenal tabbouleh I get at Middle Eastern restaruants in Dearborn. I love highlighting the mint in this recipe. Since a "bunch" isn't a specific quantity, make sure there's a 2:1 ratio of parsley to mint to get the taste just right. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/RRcWBzsWTFyjPb05zEVX_IMG_0896.JPG" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "3", "3", "1"] [RecipeIngredientParts] ["fresh parsley leaves", "mint leaf", "tomatoes", "onion", "lemon juice", "olive oil", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.3 [FatContent] 5.1 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 292.7 [CarbohydrateContent] 2.2 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 0.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients. Add salt if needed. Refrigerate for at least half an hour to allow ingredients to settle full.
[Name] Chicken Enchilada Casserole [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-20T20:36:00Z [Description] I found this recipe while looking for inexpensive dinners. Recipe courtesy of Jessica Fisher on good cheap eats. Saved here for my own use. :) I used a rotisserie chicken for easy prep. Enjoy! [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "12", "1", "12", "2", "3", "1/2", "1", NA] [RecipeIngredientParts] ["sour cream", "salsa verde", "corn tortillas", "chicken", "cheddar cheese", "onion", "black olives", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.2 [FatContent] 29.2 [SaturatedFatContent] 16.2 [CholesterolContent] 75.6 [SodiumContent] 810.1 [CarbohydrateContent] 23.4 [FiberContent] 3.0 [SugarContent] 6.1 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] 1 9x13 Casserole [RecipeInstructions] ["Preheat the oven to 350 degrees. Grease a 9×13-inch pan with nonstick cooking spray.", "In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. Stir well to combine.", "Spoon the mixture into the prepared pan. Top with the remaining cheese and black olives. Bake for 30 minutes or until hot and bubbly. Sprinkle cilantro over top before serving.", "The casserole can be frozen or refrigerated, prior to baking. Add a few minutes to the cooking time to allot for a cold pan. If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking." ]
[Name] Rice Pudding [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-21T08:32:00Z [Description] Make and share this Rice Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Short Grain Rice", "Rice", "Portuguese", "European", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "5", NA, "1", "1", NA, NA, NA] [RecipeIngredientParts] ["rice", "arborio rice", "lemon", "salt", "sugar", "milk", "water", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 745.7 [FatContent] 4.3 [SaturatedFatContent] 1.5 [CholesterolContent] 138.3 [SodiumContent] 395.6 [CarbohydrateContent] 160.7 [FiberContent] 2.2 [SugarContent] 33.3 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Rinse the rice in a strainer, then place in a deep saucepan and cover with water. Peel large strips of rind off of the lemon and set aside.", "Over low heat and uncovered, cook the rice but do no stir. In a bowl, mix the beaten egg with some milk. When the water is drying, slowly pour in the egg mixture stirring continuously. Add more milk if the mixture is dry.", "Once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. Do not over cook as the pudding will harden as it sets. Pour the rice into desert dishes, then sprinkle with cinnamon." ]
[Name] Salted Caramel Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-21T17:27:00Z [Description] Soft custard with a candy shell, salted-caramel style! Note that prep time doesn't include 4 hours chilling in the fridge. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/4", "2", "2"] [RecipeIngredientParts] ["sugar", "heavy cream", "salt", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 1.0 [Calories] 685.9 [FatContent] 61.4 [SaturatedFatContent] 37.5 [CholesterolContent] 328.0 [SodiumContent] 259.2 [CarbohydrateContent] 32.1 [FiberContent] 0.0 [SugarContent] 27.5 [ProteinContent] 4.9 [RecipeServings] 3.0 [RecipeYield] 3 [RecipeInstructions] In a saucepan, melt the sugar but do not let it burn. It should turn a deep brown. You will need to stir constantly, and may need to remove the pan from the heat occasionally to keep it from burning. Once the sugar is melted, add the cream and salt and continue heating on low until all the sugar is dissolved into the cream. Make sure the cream doesn't boil. Put the egg yolks in a mixing bowl and SLOWLY pour in the cream, mixing with a fork. Try not to whip any air into the mixture. Also, be sure to pour slowly or you will end up cooking the egg in the hot cream. Pour evenly into 3 ramekins and place in a water bath (use a lasagna pan filled partway with water]. You want the water bath to come about halfway up the ramekins. Bake at 350 for anywhere from 30 to 60 minutes. The time will depend on the shape of the ramekins (wide ramekins cook more quickly than narrow ones]. Custard is done when it is set but still jiggly in the center. Check after 30 minutes, and then every 5-10 minutes until done. Remove ramekins from water bath and allow to cool to room temperature, uncovered. Then cover with plastic wrap and chill in the fridge at least 4 hours, and up to 2 days. When ready to serve, remove from the fridge and top with a couple teaspoons of sugar. Caramelize with a blowtorch or place under the broiler for a minute or two. If using the broiler method, keep a constant watch on them to avoid burning the sugar.
[Name] Soft Cake With Pears and Eau De Vie [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-09-21T17:39:00Z [Description] Make and share this Soft Cake With Pears and Eau De Vie 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/oY0WSYLORSBwtlrbcbdK_EC_Cake%20with%20pears%20and%20eau%20de%20vie.jpg" [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "< 60 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["2", "3", "1", "2", "120", "140", "10", "30", "1", "200"] [RecipeIngredientParts] ["pears", "eau de vie", "sugar", "eggs", "sugar", "flour", "dry yeast", "hazelnuts", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.6 [FatContent] 8.0 [SaturatedFatContent] 3.7 [CholesterolContent] 49.9 [SodiumContent] 31.7 [CarbohydrateContent] 27.3 [FiberContent] 2.0 [SugarContent] 15.0 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Put the pears in a bowl with poire (pear] William eau de vie and sugar. Set aside.", "Meanwhile, beat the eggs with sugar for 2 - 3 minutes. Add flour, dry yeast, ground hazelnuts powder and a pinch of salt. Mix and combine.", "Add the cream, mix well to combine the ingredients.", "Drain the pears but keep the eau de vie and stir it into the cake dough.", "Pour the dough into the round buttered 25 cm springform. Arrange the pear quarters by pressing them slightly into the dough. Bake the cake in the oven at 180°C for about 45 minutes." ]
[Name] Fall Forest Bowl [AuthorId] 2001592633 [AuthorName] Dan Churchill [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-09-21T19:21:00Z [Description] Make and share this Fall Forest Bowl recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/jOLbxlEHRu6f2Mrp2Qi2_GKNOW102H_FN_Dan-Churchill-Forest-Bowl-4x3_v1_H.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "2", NA, "1", "1", "3", "1/2", "1", "1/3", "2", "1", "1", "2", NA] [RecipeIngredientParts] ["beets", "red wine vinegar", "honey", "head broccoli", "head cauliflower", "Brussels sprouts", "olive oil", "chickpeas", "tahini", "garlic cloves", "chicken breast", "baby arugula", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.3 [FatContent] 42.3 [SaturatedFatContent] 6.3 [CholesterolContent] 23.2 [SodiumContent] 463.2 [CarbohydrateContent] 53.9 [FiberContent] 14.1 [SugarContent] 10.2 [ProteinContent] 24.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Bring a small saucepan of water to a boil. Add beets to pot and cook until tender, 7-10 minutes. Meanwhile, in a medium bowl whisk together red wine vinegar and honey and season to taste with salt and pepper. Drain beets and add to bowl. Toss to coat and set aside to pickle for 20-30 minutes. In a large bowl, toss broccoli florets, cauliflower florets, and Brussels sprouts with 2 T. olive oil and season with salt and pepper. Spread evenly on a sheet tray and roast until edges are golden and crispy, 20-25 minutes. Meanwhile, in the bowl of a food processor combine chickpeas, tahini, garlic, 1/3 Celsius olive oil, and lemon juice. Season with salt and pepper. Process until very smooth, thinning with a little water if necessary to reach desired consistency. Set aside. Heat 1 T. olive oil in a medium skillet over medium heat. Season chicken breasts with salt and pepper, then add to pan and cook until golden, about 5 minutes per side. Remove from heat and allow to rest for a few minutes before slicing. To serve, divide hummus and roasted vegetables among four bowls. Top with baby arugula, pickled beets, and sliced chicken. Finish with a drizzle of olive oil and tahini, and a squeeze of lemon juice.
[Name] Lion's Tail [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-21T19:34:00Z [Description] Make and share this Lion's Tail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1 -2", "1", "1"] [RecipeIngredientParts] ["Bourbon", "fresh lime juice", "lime twist"] [AggregatedRating] nan [ReviewCount] nan [Calories] 315.4 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 1.3 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 cocktail [RecipeInstructions] Combine all ingredients except garnish in a cocktail shaker and fill with ice. Shake until chilled and strain into glass. Garnish with lime twist.
[Name] Sparkling Gin Punch [AuthorId] 2000326132 [AuthorName] Amanda Gryphon [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-09-21T19:34:00Z [Description] Make and share this Sparkling Gin Punch recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3/4", "1 1/2", "1 1/2", "3/4", "3/4", "2 1/4", "5"] [RecipeIngredientParts] ["granulated sugar", "seltzer water", "grapefruit juice", "fresh lemon juice", "sweet vermouth", "grapefruits"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.7 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 23.0 [CarbohydrateContent] 39.5 [FiberContent] 0.1 [SugarContent] 19.9 [ProteinContent] 1.5 [RecipeServings] 8.0 [RecipeYield] 8 cocktails [RecipeInstructions] In a pitcher, dissolve the sugar in seltzer. Stir in gin, grapefruit and lemon juices and sweet vermouth and refrigerate until cold, or at least one hour. Transfer mixture to a large punch bowl. Stir in the sparkling wine and garnish with grapefruit wheels. Serve in glasses over ice.
[Name] Clam Chowder Soup - Delicious! [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-21T19:40:00Z [Description] Make and share this Clam Chowder Soup - Delicious! recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1", "1", "1", "3", "4", "1/4", "1/2", "1", "1", "1/8", "3"] [RecipeIngredientParts] ["clams", "onion", "celery", "garlic clove", "butter", "potatoes", "black pepper", "parsley", "dried thyme", "bay leaf", "cornstarch", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 637.8 [FatContent] 31.3 [SaturatedFatContent] 18.8 [CholesterolContent] 131.1 [SodiumContent] 1414.6 [CarbohydrateContent] 60.1 [FiberContent] 5.1 [SugarContent] 7.4 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Drain clams, reserve liquid. Combine calm juice and clam liquid. Brown onions, garlic, and celery in pan with the butter, saute for 8 minutes or until tender. Add clam juice mixture, potatoes, and next 4 ingredients (up to and including bay leaf], bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until potatoes are tender. Combine milk and cornstarch stirring with a whisk until smooth, add to pan. Stir in clams and half and half. Cook for 5 minutes and discard bay leaf.
[Name] Salmon Spread [AuthorId] 627524 [AuthorName] TiffanyH 2 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-21T19:41:00Z [Description] Make and share this Salmon Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["16", "16", "1", "4", "3", "1", "1", "1/4"] [RecipeIngredientParts] ["sour cream", "cream cheese", "onion", "celery ribs", "Worcestershire sauce", "dill", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.0 [FatContent] 25.0 [SaturatedFatContent] 14.3 [CholesterolContent] 74.9 [SodiumContent] 214.1 [CarbohydrateContent] 5.1 [FiberContent] 0.4 [SugarContent] 4.1 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix sour cream and cream cheese with a hand beater. Add in onion, celery, dill, liquid smoke, and worshteshire sauce. Add salmon last Chill for at least 2 hours before serving, overnite is best.
[Name] Minestrone [AuthorId] 627524 [AuthorName] TiffanyH 2 [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-09-21T19:42:00Z [Description] Make and share this Minestrone recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1", "1", "1", "1", "1/2", "1/2", "1", "2"] [RecipeIngredientParts] ["chicken broth", "crushed tomatoes", "kidney beans", "garbanzo beans", "chickpeas", "beef broth", "frozen cubed hash brown potatoes", "dried parsley flakes", "salt", "dried oregano", "garlic powder", "dried basil", "frozen chopped spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.8 [FatContent] 1.8 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 896.4 [CarbohydrateContent] 29.0 [FiberContent] 6.9 [SugarContent] 1.2 [ProteinContent] 9.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a slow cooker, combine the first 13 ingredients. Cover and cook on low for 8 hours. stir in the spinach, peas and carrots. heat through. add cooked pasta if its to your liking.
[Name] Super Easy Mac and Cheese [AuthorId] 2001720908 [AuthorName] Lycan_jedi [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-21T19:46:00Z [Description] Make and share this Super Easy Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Pasta Shells", "Corn", "Vegetable", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "8", "2", NA] [RecipeIngredientParts] ["cheese", "corn", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.5 [FatContent] 37.5 [SaturatedFatContent] 14.3 [CholesterolContent] 63.6 [SodiumContent] 6020.3 [CarbohydrateContent] 33.6 [FiberContent] 3.3 [SugarContent] 10.3 [ProteinContent] 18.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["make Mac and cheese as directed on the package. As the Pasta boils, add Corn, and Hot Dogs, as well as Salt, and if desired 2 tablespoons of liquid from the corn.", "After Pasta, Corn, and Hot Dogs have been drained in a collander, Layer Velveta and Pasta back in the pan, or a mixing bowl, stirring after each packet, until everything is covered. Serve, Add salt and Pepper to taste. We normally serve it in soup bowls.", "Substitute Vegetable ingredients: Frozen Corn, Peas, Frozen Peas,.", "Substitute Meat ingredients: fully cooked Bacon/bacon bits/Bacon pieces, 6-8 Brautwursts sliced into coins, 1 pkg Little Smokies, 2 fully cooked Pork Chops chopped into cubes, 1-2 fully cooked Chicken Breasts (depending on size] cut into cubes, fully cooked Turkey (cut into cubes] ." ]
[Name] Keri's Stuffed Hot Pepper Spaghetti Squash [AuthorId] 2001373204 [AuthorName] Keri79 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-09-21T19:46:00Z [Description] Make and share this Keri's Stuffed Hot Pepper Spaghetti Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "6", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["spaghetti squash", "reduced-fat cream cheese", "banana peppers", "part-skim ricotta cheese", "garlic powder", "salt", "pepper", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.6 [FatContent] 4.8 [SaturatedFatContent] 2.5 [CholesterolContent] 14.0 [SodiumContent] 753.0 [CarbohydrateContent] 19.2 [FiberContent] 1.5 [SugarContent] 1.4 [ProteinContent] 8.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Use a fork and poke holes in the squash, Microwave for 10-12 minute. Chop the banana peppers up into small pieces. Mix the banana peppers and all other ingredients (except panko] together. Once the squash is done and cooled, cut in half and scrape out the insides. Place in colander and pat with paper towel to remove excess liquid. Mix the squash with the cheese mixture and place in a baking dish. Top with bread crumbs. Bake at 375 until golden brown and bubbly and enjoy!
[Name] Small Pain De Mie [AuthorId] 269521 [AuthorName] Galley Wench [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2017-09-21T19:50:00Z [Description] From KA Flour -- PRIVATE RECIPE ONLY

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