Datasets:
VincentLimbach
/
Cooking

Dataset card Data Studio Files
xet
Community
1
text
stringlengths
165
61.8k
[Name] Crunchy Cole Slaw [AuthorId] 175824 [AuthorName] Jane from Ohio [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-09-21T19:50:00Z [Description] this is a recipe I found and tweaked it a bit. I have made it twice. The second time I couldn't find sesame seeds so I used sunflower seeds. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/24/ezA9re0TQsiq7Iu0aJao_DSCN8800.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/24/3FoAkLhqS8yzJvepRJRf_DSCN8805.JPG"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "8", "1/2", "1/2", "1/4", "2", "3", "1", "3", "3/4", "4 1/2", "1 1/2", "3/4"] [RecipeIngredientParts] ["green onions", "sesame seeds", "sunflower seeds", "butter", "sugar", "sugar", "red wine vinegar", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.0 [FatContent] 43.6 [SaturatedFatContent] 8.3 [CholesterolContent] 12.8 [SodiumContent] 623.5 [CarbohydrateContent] 22.5 [FiberContent] 2.3 [SugarContent] 6.9 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Mix slaw mix and green onions in a large bowl. In a small sauce pane over medium heat, brown the almonds and sesame seeds in butter. In another bowl, combine sugar. vegetable oil, red wine vinegar, salt and pepper. stir well. Just before serving add the sesame seeds, almonds, and crushed ramen noodles to the cole slaw and green onions. pour the dressing a little at a time over the slaw. Mix and serve.
[Name] Cheesy Taco Macaroni [AuthorId] 2423381 [AuthorName] mrlolli [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-09-21T19:50:00Z [Description] This is a variation of a cheesy pizza macaroni from taste of home found here: https://www.tasteofhome.com/recipes/cheesy-pizza-macaroni . While it is good both ways, we like the taco version just a little bit better. It's cheap, tasty, easy to throw together, and makes a lot of food, making it the perfect combination for those on a budget. Pick your heat with the salsa and make it to your liking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/25/zWca07gKSFi0Ja6TaZ1N_IMG_20170919_192347.jpg" [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "4", NA, NA] [RecipeIngredientParts] ["ground beef", "cheese", "salsa", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.0 [FatContent] 49.6 [SaturatedFatContent] 27.1 [CholesterolContent] 179.3 [SodiumContent] 1999.0 [CarbohydrateContent] 14.4 [FiberContent] 1.8 [SugarContent] 6.5 [ProteinContent] 47.1 [RecipeServings] 8.0 [RecipeYield] 1 9x13 [RecipeInstructions] Brown and crumble the ground beef and add the taco seasoning mix according to package directions. Make the macaroni and cheese according to package directions. Spread 1 jar of salsa on the bottom of a greased 9x13 pan. Add 1/2 of the taco meat. Add 1/2 of the prepared macaroni and cheese. Add 2 cups of the shredded cheese. Repeat all 4 layers (your pan WILL be full]. Bake at 350 for 30-35 minutes. Serve with sour cream and taco sauce if desired.
[Name] Flaky Layer Biscuits [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2017-09-21T19:52:00Z [Description] Make and share this Flaky Layer Biscuits 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/53/36/26/kKtb9Rp9R32ezTGBcZmV_1518289909458663576207.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533626/r0OxKuFQ8WRC2JHiCUJg_1518290110691179301652.jpg"] [RecipeCategory] Breads [Keywords] ["Breakfast", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2 1/4", "1", "1", "1", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "cream of tartar", "butter", "buttermilk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 484.6 [FatContent] 24.1 [SaturatedFatContent] 14.9 [CholesterolContent] 62.8 [SodiumContent] 1106.1 [CarbohydrateContent] 58.0 [FiberContent] 1.9 [SugarContent] 3.5 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] 10 biscuits [RecipeInstructions] Preheat oven to 400. Sift together dry ingredients into a large bowl. Grate butter into dry ingredients and combine in 2 or 3 batches. Add buttermilk and mix until mixture is all crumbles. Hand knead/fold until all remaining dry ingredients are combined into a single ball. Turn out dough ball onto a floured surface and roll out into a rectangle approximately 1/2\" thick. Fold thirds , rotate 1/4 turn and repeat until dough has been rolled and folded 5 - 7 times. Roll out final time 1/2\" and cut biscuits. Place on baking tray (optionally, brush top of biscuits with melted butter] and put in oven for 15 - 18 minutes until golden brown on top.
[Name] Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds [AuthorId] 2001722536 [AuthorName] Staff [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-09-21T19:52:00Z [Description] BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors &ndash; chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "4", "8", "2", "1", "3", "1", "1/2", "1"] [RecipeIngredientParts] ["bouillon cubes", "garlic cloves", "butter", "sage", "extra virgin olive oil", "sea salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.8 [FatContent] 12.9 [SaturatedFatContent] 3.6 [CholesterolContent] 7.8 [SodiumContent] 407.8 [CarbohydrateContent] 21.1 [FiberContent] 4.4 [SugarContent] 4.4 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] 6 cups [RecipeInstructions] Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon, scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir, then cover and cook until the squash is very soft, about 25 minute. Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown, stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.
[Name] Creamy Shrimp Linguine With Fresh Tarragon and Lemon [AuthorId] 2001722536 [AuthorName] Staff [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-09-21T19:55:00Z [Description] BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors &ndash; chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1", "2", "3", "1/3", "1", "3/4", "3/4", "1", "3", "1", NA, NA, NA] [RecipeIngredientParts] ["linguine", "pancetta", "shrimp", "shallots", "garlic cloves", "white wine", "chicken", "coconut milk", "red pepper flakes", "fresh tarragon", "lemon zest", "olive oil", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.3 [FatContent] 19.1 [SaturatedFatContent] 8.9 [CholesterolContent] 151.9 [SodiumContent] 507.8 [CarbohydrateContent] 35.0 [FiberContent] 2.3 [SugarContent] 2.0 [ProteinContent] 31.5 [RecipeServings] 6.0 [RecipeYield] 4 cups [RecipeInstructions] Bring a large pot of salted water to a boil and cook pasta according to box directions. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute. Add the shrimp to the pan, plus a pinch of salt and black pepper. Sauté the shrimp until it is seared on both sides, about 2 minutes, then move it to the bowl with the pancetta. Reduce the heat to medium. Add the shallots and sauté for 2 minutes, until beginning to soften. Add garlic and cook for 2-3 minutes, stirring constantly. Add wine and the BOU cube to the pan. Whisk well until the cube has dissolved, scraping up brown bits from the bottom of the pan. Bring liquid to a boil, let it reduce until almost fully evaporated, about 1-2 minutes. Add the peas, coconut milk and red pepper flakes to the pan and stir well. Bring it to a boil then reduce heat to medium. Allow the liquid to thicken a bit, stirring occasionally, about 2-3 minutes. Add the pasta to the pan, followed by shrimp and pancetta plus juices from the bowl, then the tarragon and lemon zest. Toss well, then stir over low heat for about 3-5 minutes until shrimp has cooked through. Taste and adjust seasoning. Serve immediately and enjoy.
[Name] Coconut Garlic Shrimp, Asparagus, Tomato Pasta [AuthorId] 2000891865 [AuthorName] Popcorngirl12 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-09-21T19:55:00Z [Description] Well it&rsquo;s been a long week since Hurricane Irma slammed into Florida &amp; the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I&rsquo;m back! I&rsquo;ve been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com. The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow&hellip;.) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren&rsquo;t as strong-tasting so that&rsquo;s probably why I liked them. So how did the recipe turn out? Let&rsquo;s just say, my husband and I could not stop eating it! It was incredible! I can&rsquo;t wait to have it as leftovers again! It&rsquo;s a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it&rsquo;s a home run! It&rsquo;s not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it! [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "4", "1/2", "6 -8", "1/2", "1", "1", NA, "1/2"] [RecipeIngredientParts] ["shrimp", "olive oil", "asparagus", "pasta", "bell peppers", "scallions", "fresh cilantro", "dried cilantro", "garlic cloves", "kosher salt", "crushed red pepper flakes", "light coconut milk", "diced tomato", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.6 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 142.9 [SodiumContent] 854.2 [CarbohydrateContent] 64.1 [FiberContent] 4.8 [SugarContent] 4.0 [ProteinContent] 27.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.", "Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried], the garlic and red pepper flakes. Cook for about a minute or so until well blended.", "Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.", "Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.", "Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.", "Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.", "Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.", "Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well." ]
[Name] Warm Dark Chocolate Ganache Glaze for Cake [AuthorId] 839492 [AuthorName] Larawithoutau [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-09-21T19:55:00Z [Description] This is amazing! Make with or without peanut butter, to your taste. Either way, it makes an extra special glaze for your cake. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "1", "1/2", "1/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "milk", "vanilla extract", "creamy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.1 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 19.2 [SodiumContent] 65.0 [CarbohydrateContent] 14.8 [FiberContent] 1.4 [SugarContent] 11.8 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 1 frosted cake [RecipeInstructions] Combine all liquid ingredients, stir in cocoa powder and powdered sugar until smooth. Pour over and spread on hot out of the oven baked cake (flavor of your choice]. Enjoy!
[Name] Lemon Pie Energy Balls [AuthorId] 437727 [AuthorName] cylee [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-21T19:56:00Z [Description] Make and share this Lemon Pie Energy Balls recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/3", "4", "1", NA] [RecipeIngredientParts] ["dates", "old fashioned oats", "fresh lemon juice", "vanilla", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.9 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 18.8 [FiberContent] 2.3 [SugarContent] 9.6 [ProteinContent] 1.8 [RecipeServings] 10.0 [RecipeYield] 20 Pieces [RecipeInstructions] Combine dates, oats, lemon juice, and zest of one lemon in food processor. Pulse until Doug begins to form. Roll into 20 1\" balls. Sprinkle balls with remaining zest. store in sealed container in refrigerator.
[Name] Easy Tiramisa Poke Cake [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-21T19:56:00Z [Description] Make and share this Easy Tiramisa Poke Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "1", "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "water", "vanilla pudding mix", "milk", "instant coffee", "Cool Whip", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.1 [FatContent] 20.1 [SaturatedFatContent] 7.0 [CholesterolContent] 36.0 [SodiumContent] 314.0 [CarbohydrateContent] 41.2 [FiberContent] 0.7 [SugarContent] 25.6 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] Mix cake mix, oil, water and eggs until well combined.  Bake in a 9x13\" pan (or larger] for 30 minutes.  Let cool completely.  Meanwhile, mix your pudding powder with the milk and instant coffee.  Let sit for 5 minutes.  Poke holes about an inch apart throughout the entire cake (using the back end of a wooden spoon]. Spread the pudding mixture evenly over the top of your cake. Top the pudding layer evenly with cool whip.  Then sprinkle your powdered chocolate Nesquick powder over the top. Cut into 12 pieces.  Enjoy! Keep any remaining cake covered in the refrigerator.  Tastes great cold, too!
[Name] 3-2-1 Muffins [AuthorId] 874111 [AuthorName] Jennibear [CookTime] PT22M [PrepTime] PT5M [TotalTime] PT27M [DatePublished] 2017-09-21T19:56:00Z [Description] Make and share this 3-2-1 Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1"] [RecipeIngredientParts] ["bananas", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.8 [FatContent] 4.8 [SaturatedFatContent] 0.9 [CholesterolContent] 31.0 [SodiumContent] 253.2 [CarbohydrateContent] 35.1 [FiberContent] 1.1 [SugarContent] 23.4 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] 1 Muffin [RecipeInstructions] ["Preheat oven to 350 degrees.  Mash up your ripe bananas in a mixing bowl.  Add eggs and cake mix.", "Pour evenly into a muffin tin (sprayed with your favorite non-stick spray].  Bake for approximately 22 minutes.", "You can use any cake mix - but I recommend Spice Cake, Yellow Cake or Chocolate Cake.  Add chocolate chips and/or nuts if you like.  Easy and good!  I like that you don't need any oil for this recipe.  You can make 12 larger muffins (fill each 3/4 full]  - or 18 smaller muffins (fill each half-way]." ]
[Name] 3-Minute Chocolate Cake (Gluten Free) [AuthorId] 1803464516 [AuthorName] Jean T. [CookTime] PT1M [PrepTime] PT3M [TotalTime] PT4M [DatePublished] 2017-09-21T20:00:00Z [Description] Make and share this 3-Minute Chocolate Cake (Gluten Free) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/4", "1", "1/4", "3", "1", "1", "2"] [RecipeIngredientParts] ["baking powder", "Splenda sugar substitute", "water", "egg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.0 [FatContent] 14.2 [SaturatedFatContent] 8.1 [CholesterolContent] 123.5 [SodiumContent] 182.5 [CarbohydrateContent] 6.8 [FiberContent] 0.5 [SugarContent] 4.4 [ProteinContent] 3.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix dry ingredients in a 2-cup glass measuring cup. Stir in liquids. Mix well, cover with plastic wrap, and VENT. Microwave 1 minute until set.
[Name] Honey Banana Pops [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-22T14:33:00Z [Description] Make and share this Honey Banana Pops recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/u4ASty08SRinIhbU9GO9_90444H.jpg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/3", "4", "1/2", "8"] [RecipeIngredientParts] ["graham cracker crumbs", "bananas", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.7 [FatContent] 12.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 35.8 [FiberContent] 4.1 [SugarContent] 25.8 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1. Spread your topping choices on a plate. Cut bananas in half crosswise. Insert a popsicle stick into each cut end. 2. To assemble, hold each banana half over plate or waxed paper to catch drips. Spoon about 1 tablespoon of honey over banana, rotating and smoothing with back of spoon to coat all sides. You can also squeeze honey from a plastic honey bear container and smooth out with a spoon. 3. Roll banana in topping of choice until coated on all sides, pressing with fingertips to help topping adhere. Place pops on waxed paper lined cookie sheet. 4. Repeat with remaining bananas, honey and topping. Serve at once.
[Name] Shrimp Tacos With Kiwi Salsa [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-09-22T14:37:00Z [Description] If you want to impress your guests and attempt something different than burgers, give these colourful shrimp tacos a try. The salsa combines Zespri SunGold Kiwifruit and jalape&ntilde;os for the perfect combination of sweet and spicy. The kiwifruit is rich in nutrients, including potassium and vitamin C, while using nonfat Greek yogurt cuts back on unwanted calories. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/DQTdUK7DR2mnhcmaBuI4_90417H.jpg" [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "1/4", "1", "1/2", "1", NA, "1/2", "1/4", NA, "1/2", "4", "1"] [RecipeIngredientParts] ["kiwi fruits", "scallion", "red onions", "cilantro", "garlic clove", "lime", "avocado", "shrimp", "whole wheat tortillas", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 575.6 [FatContent] 21.9 [SaturatedFatContent] 2.9 [CholesterolContent] 142.9 [SodiumContent] 1567.1 [CarbohydrateContent] 71.8 [FiberContent] 6.9 [SugarContent] 7.9 [ProteinContent] 26.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside. 2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside. 3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through. 4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.
[Name] Lemon-Herb Grilled Tofu and Vegetable Kabobs [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-09-22T14:51:00Z [Description] Make and share this Lemon-Herb Grilled Tofu and Vegetable Kabobs 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/1938173/zWYM10y3TC69qGBMGvxc_90597H.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1", "1/2", "1/4", "1", "1", "12", "1", "12"] [RecipeIngredientParts] ["margarine", "lemon juice", "fresh rosemary leaves", "garlic clove", "lemon peel", "salt", "ground black pepper", "extra firm tofu", "cremini mushrooms", "zucchini", "sweet onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 200.9 [FatContent] 15.4 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 443.7 [CarbohydrateContent] 9.2 [FiberContent] 2.7 [SugarContent] 4.7 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Combine margarine, lemon juice, rosemary, garlic, lemon peel, salt and pepper in large bowl. Add tofu and vegetables and toss to coat. Cover and marinate in refrigerator for at least one hour.", "2. Alternately thread tofu and vegetables on four skewers (about 12 inches or 30 cm long]. If using wooden skewers, soak in water at least 30 minutes prior to use.", "3. Grill or broil kabobs, turning several times and brushing with any remaining marinade, until vegetables are tender and tofu is lightly browned and heated through, about 10 minutes." ]
[Name] Greek-Style Chicken Legs and Potato Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-22T14:53:00Z [Description] For a low-maintenance meal, this chicken and potato salad recipe uses yogurt as a marinade to tenderize and season the chicken. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/dKV128oQDCw1gpF4aozh_90560H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", NA, NA, "1", "4", "1", "2", "3"] [RecipeIngredientParts] ["yogurt", "lemon zest", "garlic cloves", "salt", "pepper", "oregano leaves", "chicken legs", "baby potatoes", "fresh dill", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 435.4 [FatContent] 22.4 [SaturatedFatContent] 7.0 [CholesterolContent] 146.6 [SodiumContent] 180.6 [CarbohydrateContent] 22.4 [FiberContent] 3.3 [SugarContent] 4.5 [ProteinContent] 34.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a large bowl, mix yogurt, lemon, garlic, salt and pepper. Reserve half a cup (125 ml] of the mixture and set aside. Stir oregano into remaining yogurt mixture and add chicken; toss to coat. Cover and refrigerate for 30 minutes or up to one day. 2. Add potatoes to a medium saucepan and cover with water. Bring to a boil. Uncover and cook until potatoes can be easily pierced with a paring knife or fork, about 10 to 12 minutes. Drain and run under cold water until cool. Cut potatoes in half and toss with reserved yogurt sauce, dill and green onions in a medium bowl. 3. Heat barbecue to medium-low. Add chicken and cook 22 to 24 minutes or until cooked through (165F or 70C], turning halfway. Serve with potato salad. Tip: Don't have fresh oregano? Substitute for half the dried amount for a similar taste.
[Name] No Sugar Saffron Pedas [AuthorId] 2001724904 [AuthorName] Runa G. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-22T20:54:00Z [Description] Make and share this No Sugar Saffron Pedas 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/2001724904/bZMKC5pXQeUe1Cal5TRA_first%20peda.jpg" [RecipeCategory] Dessert [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["powdered milk", "butter", "cardamom powder", "saffron", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Powder a few cardamom pods and leave a few strands of saffron in warm milk. Melt the butter in a heavy bottom cooking pot or pan. Stir in the milk powder and keep stirring for about 5 mins on slow flame. Add the condensed milk slowly and keep stirring till the mixture thickens the leaves sides of the vessel. At this point add cardamom powder and saffron milk. Keep stirring again till the milk is absorbed and the mixture starts leaving the sides of the vessel again. Switch off the gas and leave the mixture for cooling either in the pan or lay it on a plate. When the mixture is easy to handle, prepare Pedas by rolling a chunk of the mixture into a ball first and softly flaten it. You can garnish the Pedas the way you desire. I used cookie cutters. You can use almonds/pistachio too. Store it in an airtight box.
[Name] Mixed Berry Jam(No Pectin) [AuthorId] 2001724904 [AuthorName] Runa G. [CookTime] PT25M [PrepTime] PT3M [TotalTime] PT28M [DatePublished] 2017-09-22T20:54:00Z [Description] Make and share this Mixed Berry Jam(No Pectin) 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/2001724904/ydFpgGvDQbmdwHy7HDES_IMG_20170913_081417495.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["brown sugar", "strawberry", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Steralize and dry a glass jar with a lid(approx 350gms capacity]. Wash and blend berries into. A smooth liquid using a blender. Keep sugar and fresh lemon juice ready for use before you start. Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if. Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally. Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored. Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further. Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set. Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes. This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.
[Name] Pizza Tronchetto [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT15M [PrepTime] PT2H [TotalTime] PT2H15M [DatePublished] 2017-09-22T20:55:00Z [Description] Make and share this Pizza Tronchetto 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/2001040295/iUq0N91UROyo9fF5IKbT_IMG_4507.JPG" [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["500", "7", "1", "2", "2", "240", "60", "250", "8", "50", "8", "200"] [RecipeIngredientParts] ["all-purpose flour", "instant yeast", "salt", "olive oil", "sugar", "warm water", "parmesan cheese", "mozzarella cheese", "tomatoes", "rocket", "parma ham", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1010.1 [FatContent] 39.2 [SaturatedFatContent] 19.7 [CholesterolContent] 94.6 [SodiumContent] 1707.5 [CarbohydrateContent] 118.6 [FiberContent] 7.0 [SugarContent] 14.1 [ProteinContent] 45.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Combine sugar, water and yeast in a measuring cup or small bowl.", "2. Combine flour and salt in a large bowl and make a well in the center.", "3. Pour yeast mixture and oil in well and stir into dry ingredients until you have a soft dough.", "4. If dough is too sticky, add a bit more flour.", "5. Knead until smooth on a lightly floured surface.", "6. Place in an oiled bowl, cover with lightly oiled cling film and let rise until doubled.", "7. Punch down and let rest for 10 minutes.", "8. Divide into four portions and roll into oval shapes.", "9. Preheat the oven to 220c.", "10. Cut the Tallegio cheese into cubes and divide between the pizza portions.", "11. Thinly slice the mozzarella cheese and divide between the pizza portions,spoon over the ricotta cheese, sprinkle a little Parmesan on each.", "12. Pull the sides of the pizza together and crimp to seal.", "13. Place on a tray or hot pizza stone and cook for 12-15 minutes until golden.", "14. Place on serving dish or plates and top with Parma ham, rocket and tomatoes, sprinkle with Parmesan and serve." ]
[Name] Blueberry-Banana Crumble Muffins (VEGETARIAN) [AuthorId] 2295544 [AuthorName] susanwesla_11587704 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-22T20:55:00Z [Description] A delicious blend of earth's best flavors in a yummy breakfast muffin! &nbsp;No animal products used and easy to make. The perfect way to use up bananas instead of hum-drum banana bread. &nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/42/S9vQvz5NTuihxOs3vyj3_FullSizeRender.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Berries", "Tropical Fruits", "Avocado", "Fruit", "Vegetable", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "3", "3", "3/4", "1/4", "1 1/2", "1", "1", "1", "4 1/2", "4", "1/2", "1/3", "1/2"] [RecipeIngredientParts] ["bananas", "eggs", "Hass avocado", "avocado oil", "sugar", "baking powder", "baking soda", "salt", "all-purpose flour", "oatmeal", "brown sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 383.2 [FatContent] 7.0 [SaturatedFatContent] 1.1 [CholesterolContent] 37.2 [SodiumContent] 497.1 [CarbohydrateContent] 75.9 [FiberContent] 4.0 [SugarContent] 36.9 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 36 Muffins [RecipeInstructions] CRUMBLE: Pour all packets of oatmeal into a medium mixing bowl.  Add brown sugar, Earth Balance Buttery Spread (Vegan Butter Substitute] and 1/3 c flour.  Cut together til thoroughly mixed and resembles granola.  Set aside.  . MUFFIN MIX: Mash bananas in large mixing bowl.  Add sugar, eggs, pureed avocado, and oil.  blend well.  Add blueberries and stir gently to mix.   Sift together dry ingredients and gently blend into banana-berry mixture.  Spoon into muffin cups filling to just below top of cup rim.  Spoon crumble mixture on top of each muffin and lightly press down to set. . Bake at 375 degrees for 18-22 minutes, depending on size of muffin cups.  Makes about 3 dozen.
[Name] Favourite Oven Spare Ribs [AuthorId] 1368446 [AuthorName] Hal Taylor [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-09-22T21:52:00Z [Description] Tender ribs prepared with a zesty, flavourful sauce. Be prepared for seconds. Great served with fluffy white rice and a salad. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "1", "3", "3", "6", "3", "2", "1/2", "1/3", "1", "156"] [RecipeIngredientParts] ["onions", "garlic", "white vinegar", "honey", "Worcestershire sauce", "beef bouillon cubes", "salt", "dry mustard", "rosemary", "thyme", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 202.4 [FatContent] 10.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.3 [SodiumContent] 1054.7 [CarbohydrateContent] 26.7 [FiberContent] 1.5 [SugarContent] 19.6 [ProteinContent] 1.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325 degrees. Place ribs in the oven to brown while preparing the sauce. Cook sliced onions and garlic in oil until soft, not brown. Remove from heat. Blend tomato paste with vinegar and add to onions together with the herbs, honey and Worcestershire. Dissolve beef cubes in 2 cups boiling water. Add to onion mix. Add salt and dry mustard. Stir and simmer uncovered for 15 minutes. Pour excess fat from ribs. Add sauce mix to cover the ribs. Cook 35 to 45 minutes or until ribs are done. Baste frequently. Ribs should be covered at all times.
[Name] CHOCOLATE CHIP COOKIE STUFFED BROWNIES [AuthorId] 329671 [AuthorName] manushag [CookTime] PT12M [PrepTime] PT20M [TotalTime] PT32M [DatePublished] 2017-09-23T01:45:00Z [Description] Make and share this CHOCOLATE CHIP COOKIE STUFFED BROWNIES recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "1/2", "2", "1", "1/2", "1/2", "1/4", "1/2", "1/2", "1/2", "1", "1", "1", "1/2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "white sugar", "eggs", "vanilla", "salt", "flour", "butter", "brown sugar", "white sugar", "egg", "vanilla", "flour", "baking soda", "salt", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 11.2 [SaturatedFatContent] 6.3 [CholesterolContent] 44.2 [SodiumContent] 190.7 [CarbohydrateContent] 30.1 [FiberContent] 1.0 [SugarContent] 22.0 [ProteinContent] 2.6 [RecipeServings] 24.0 [RecipeYield] 24 mini cupcakes [RecipeInstructions] Preheat oven to 375 degrees. Mix first 9 ingredients together and spoon into mini muffin cups. Mix together the rest of the ingredients, except for m & m's. and spoon on top. Sprinkle with some mini m & m's. Bake at 375 for about 10-13 minutes.
[Name] Hawaiian Burgers [AuthorId] 175824 [AuthorName] Jane from Ohio [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-09-23T03:17:00Z [Description] I saw this on Pioneer Woman. It is very good. The only thing I would change is I would double the sauce. It is delicious!! I used ciabatta rolls. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/45/5YOnaWJ8Ramycrk8LVYP_DSCN8807.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/175824/B9K3a0wiSN64MekTeW7g_DSCN8806.JPG"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "1", "1/4", "8", "1", "1 1/2", "1", "1/4", "1/4", "4", "2", "4", "1/2", "4"] [RecipeIngredientParts] ["mayonnaise", "honey", "cayenne pepper", "pineapple rings", "red bell pepper", "ground beef", "salt", "pepper", "provolone cheese", "butter", "red onion", "lettuce leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 828.4 [FatContent] 41.6 [SaturatedFatContent] 18.8 [CholesterolContent] 150.2 [SodiumContent] 2345.5 [CarbohydrateContent] 65.8 [FiberContent] 5.2 [SugarContent] 28.3 [ProteinContent] 47.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the sauce: Stir together the mayo, 2 tablespoons teriyaki sauce, honey and cayenne pepper is a small bowl. Set aside. For the burgers: Set a grill pan over medium high heat. (you can also use a skillet]. Grill the pineapple and red pepper rings until they have great grill marks on both sides (or brown them in a skillet] about 5 minutes. Season the ground beef with salt and pepper and form it into 4 equal size patties. Cook them over medium heat for 4 or 5 minutes on the first side. Flip them over and add a splash of teriyaki sauce on top of each patty. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer. Butter a griddle or separate skillet and set over medium heat. Place the rolls cut side down and cook until brown, about 1 minute. Spoon a little sauce on both sides of the rolls and let it soak into the bread. Place the patties on the bottom buns and top with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce. Top with the top but and serve with extra sauce for dipping.
[Name] Sweet Potato Corn Cakes W/Garlic Dipping Sauce [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT10M [PrepTime] PT40M [TotalTime] PT50M [DatePublished] 2017-09-23T14:07:00Z [Description] Make and share this Sweet Potato Corn Cakes W/Garlic Dipping Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/45/8/7nVqotltTvWrPT4szRYg_Sweet%20Potato%20Corn%20Cakes.JPG" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Corn", "Vegetable", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2", "1/4", "1/4", "1", "1", "1", "1/3", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "frozen corn kernels", "green onions", "cilantro", "cayenne pepper", "cumin", "salt", "egg", "yellow cornmeal", "plain yogurt", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.5 [FatContent] 13.3 [SaturatedFatContent] 2.3 [CholesterolContent] 21.8 [SodiumContent] 408.9 [CarbohydrateContent] 47.3 [FiberContent] 5.7 [SugarContent] 7.6 [ProteinContent] 6.5 [RecipeServings] 10.0 [RecipeYield] 10 Cakes [RecipeInstructions] ["Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.", "Slice the green onions and roughly chop a handful of cilantro (about <U+215B>th of a bunch]. Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.", "Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.", "While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped]. Stir until combined and then refrigerate until ready to serve.", "After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat]. Shape the sweet potato mixture into small patties (about 2-3 Tbsp each] and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed." ]
[Name] Jambalay Foil Packet Dinner [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-23T14:13:00Z [Description] Foil Packet dinners seem to be fairly popular right now, adding this spicy Cajun dish to the list. Diffidently not up to the standards of a regular full recipe, but when you want something fast and filling, this just might sound just about right. Found this on Wine and Glue site. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/47/10CnCkcRgaAhHnHf1U20_Jamabalaya%20foil%20packs.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/41/8/ycOt3hunT4yFjFDwbdwr_Jamabalaya%20foil%20packs.JPG"] [RecipeCategory] One Dish Meal [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "3", "1", "1"] [RecipeIngredientParts] ["andouille sausage", "yellow onion", "red bell pepper", "green bell pepper", "celery ribs", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.4 [FatContent] 25.4 [SaturatedFatContent] 8.9 [CholesterolContent] 51.8 [SodiumContent] 1262.1 [CarbohydrateContent] 23.8 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 20.5 [RecipeServings] 5.0 [RecipeYield] 5 packets [RecipeInstructions] Preheat your oven or grill to 400 degrees. Combine all of the ingredients in a large bowl and mix well. Place five square pieces of foil on the counter and spray the centers with cooking spray. Divide the mixture among them. Fold up two sides of the foil and fold over. Then curl both ends in to make a seal packet. Place directly on the grill, or on a baking sheet in the oven. If grilling, turn over half way through grilling. Cook for 20 to 25 minutes or until the rice is soft.
[Name] Breakfast Oatmeal Bake [AuthorId] 98165 [AuthorName] mandikaake [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-23T22:25:00Z [Description] I tweaked this from the recipe on Broken and Bougie. &nbsp;You can also make them into muffins but will need to lower the baking time. &nbsp;I bake them, cool and then freeze in individual portions so I can warm them up anytime without worrying if i'll eat it all before it goes bad. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "3/4", "1/4", "2", "1", "1 1/4", "2", "1", "1", "1 1/2", "1", "1", "1"] [RecipeIngredientParts] ["old fashioned oats", "maple syrup", "nutmeg", "cinnamon", "baking powder", "frozen raspberries", "blackberries", "egg", "vanilla extract", "bananas", "flax seed", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 94.5 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 9.3 [SodiumContent] 31.9 [CarbohydrateContent] 20.0 [FiberContent] 2.0 [SugarContent] 11.8 [ProteinContent] 1.7 [RecipeServings] 20.0 [RecipeYield] 1 muffin/bar [RecipeInstructions] Grease a 13x9\" pan and preheat oven to 350 degrees. Mix together the maple syrup, cinnamon, nutmeg, baking powder, salt, almond milk, egg and vanilla. Add in fruit, flax seed, chia seed, and oatmeal. Mix well. Pour into the prepared pan and slice banana all over the top. Bake for 35-40 minutes.
[Name] Baked Brie With Maple Apples and Pecans [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-09-24T14:11:00Z [Description] Make and share this Baked Brie With Maple Apples and Pecans 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/rz/.3/71/41/6/l2WMkWCQYiZcBBbnFezh_Brie%20w%20Maple%20Apples%20n%20Pecans.JPG" [RecipeCategory] Spreads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["45", "1", "2", "2", "16", NA] [RecipeIngredientParts] ["pecan halves", "apple", "unsalted butter", "brown sugar", "pure maple syrup"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 356.3 [FatContent] 30.7 [SaturatedFatContent] 12.8 [CholesterolContent] 64.4 [SodiumContent] 358.9 [CarbohydrateContent] 9.1 [FiberContent] 2.2 [SugarContent] 6.6 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] 1 Wheel [RecipeInstructions] set oven to 350F. Spread out the pecans in a single layer on a baking sheet and bake for about 12 minutes, stirring once or twice, until fragrant. Set aside. Melt the butter in a small saucepan and add the brown sugar, stir until dissolved. Add the apples and cook, stirring often, for 5 minutes. Set aside. Put the wheel of Brie in the center of your baking dish. Chop a few of the pecans for garnish, and arrange the others around the outer edge of the cheese, in 2 layers. Spoon the apples into the center, and arrange a few around the perimeter of the cheese. Top the apples with the chopped pecans. Heat the maple syrup in a small sauce pan until boiling and boil for 5 minutes. Drizzle the maple syrup over the apples, it will spill down the cheese and onto the sides. Cover loosely with foil and bake for about 30 minutes, or until everything is hot and the cheese is molten. Serve immediately with crackers or bread.
[Name] Special Chocolate Cake from a Box [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-24T14:18:00Z [Description] This doctored up cake mix recipe is better than any from-scratch cake I've ever tried. You can use any flavor cake mix, but chocolate is my favorite. It's incredibly moist and fudgy thanks to the added sour cream and pudding mix. It seriously never dries out and tastes fresh for days. Found on internet, I used reciepe #87683 for the frosting and it was perfect and light for this rich cake [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/50/6fESkdymRxCbugRCuOlX_Chocolate Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/50/D4lEl6xZTjy4wA14zmUT_Chocolate Cake.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/50/ucWYoNLYS9ybCMIdSKJD_Chocolate Cake2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/36/5/zYvGXFlUQzpKncghrRcA_Chocolate%20Cake%20from%20a%20Box.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/70/36/5/Idb1Tn4Q5y84FdNQRRRs_Chocolate%20Cake%20from%20a%20box%20slice.JPG"] [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["18", "3", "1", "1", "4", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["instant chocolate pudding mix", "sour cream", "eggs", "milk", "vanilla", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.9 [FatContent] 34.5 [SaturatedFatContent] 7.3 [CholesterolContent] 88.1 [SodiumContent] 573.8 [CarbohydrateContent] 49.0 [FiberContent] 0.8 [SugarContent] 34.7 [ProteinContent] 5.9 [RecipeServings] 10.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350ºF. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using. Mix in the chocolate chips with a rubber spatula. Divide batter into two 10-inch round baking pans (you can use other pans and baking times according to the directions on the cake mix box]. Bake for 30 minutes, or until toothpick inserted comes out clean. Let cool before frosting.
[Name] BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM [AuthorId] 1546244 [AuthorName] Chef Jeff Albany [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-09-24T19:10:00Z [Description] Make and share this BLACK BEANS WITH ADOBO ROASTED VEGETABLES AND CHIPOTLE CREAM recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "1", "1", "1", "2", "2", "2", NA, "1", "1/2", "1", "1"] [RecipeIngredientParts] ["canola oil", "yellow onion", "green zucchini", "yellow zucchini", "adobo seasoning", "black beans", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.1 [FatContent] 5.6 [SaturatedFatContent] 2.9 [CholesterolContent] 12.0 [SodiumContent] 50.4 [CarbohydrateContent] 32.2 [FiberContent] 11.4 [SugarContent] 3.0 [ProteinContent] 11.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Brush the zucchini lightly with canola oil and sprinkle both sides with adobe seasoning. Light a grill to medium heat and grill the vegetables until soft and charred in spots. Remove from heat, allow to cool and chop into bite-sized pieces. Heat a little oil in a sauce pan set over medium-low heat. Add the black beans and 2 cups of water. Cover and bring to a gentle simmer. Cook for 10 minutes, stirring and mashing the beans a bit. Turn off the heat, stir in the spinach and the roasted vegetables and season well with salt and pepper. To serve, spread the spinach leaves on a serving plate. Heap the beans in the center. Stir the sour cream and chipotle together, and drizzle over the beans. Top with the cilantro and serve.
[Name] Instant Pot Mac and Cheese [AuthorId] 1052873 [AuthorName] sheepdoc [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2017-09-24T20:59:00Z [Description] Make and share this Instant Pot Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1", "3", "2", "2", "4"] [RecipeIngredientParts] ["elbow macaroni", "heavy whipping cream", "butter", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 957.6 [FatContent] 51.2 [SaturatedFatContent] 31.4 [CholesterolContent] 163.7 [SodiumContent] 1626.6 [CarbohydrateContent] 92.6 [FiberContent] 3.9 [SugarContent] 3.6 [ProteinContent] 31.1 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] Inside the instant pot, place the macaroni, water, salt and butter. Set instant pot on 4 minutes manual , manual release pressure(quick release]. Set pot to saute, add whipping cream, and stir. Stir in cheese until it melts.
[Name] Tuscan Garlic Chicken Breasts [AuthorId] 1175377 [AuthorName] Chef Gorete [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-25T03:24:00Z [Description] Make and share this Tuscan Garlic Chicken Breasts 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/53/36/53/XBHDCtwXSyOTjDOgVX0A_20170924_202646.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/53/wzd9wpFgTXGrfMikngum_20170924_202624.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/53/0353yFhYQBiEjT97f7lP_20170924_202617.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1175377/kwaYz1pzSm2HY3bAlGS6_20170924_202640.jpg" ] [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1", "1", "1/2", "1", "3", NA] [RecipeIngredientParts] ["boneless skinless chicken breasts", "olive oil", "heavy cream", "chicken broth", "garlic powder", "parmesan cheese", "spinach", "sun-dried tomatoes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 468.9 [FatContent] 35.7 [SaturatedFatContent] 17.5 [CholesterolContent] 168.0 [SodiumContent] 502.5 [CarbohydrateContent] 4.5 [FiberContent] 0.5 [SugarContent] 1.2 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large skillet, heat the oil. Lightly season the chicken with salt and pepper, then cook on medium heat 3 - 5 minutes per side, or until browned on each side and fully cooked. Remove chicken from the pan and set aside.", "To the pan, add the heavy cream, chicken broth, garlic powder, italian seasoning & parmesan cheese. Whisk over medium heat until it starts to thicken.", "Add the spinach & sun dried tomatoes and simmer until the spinach starts to wilt.", "Place the cooked chicken and any juices back in the skillet and simmer just until the chicken is hot." ]
[Name] Blueberry Delight [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-25T13:50:00Z [Description] You'll find a wallop of antioxidants, protein and sweet berry taste in this beautiful blueberry smoothie. Just make sure you take a close look at the label when choosing the ingredients to get a tastier and healthier drink. Check that your honey is 100 per cent Canadian for a sweet, delicate taste and high-quality refreshment. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/GpmlPQIZR5CE3b6nH1pP_90443H.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "2"] [RecipeIngredientParts] ["frozen blueberries", "yogurt", "banana", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 456.4 [FatContent] 4.8 [SaturatedFatContent] 2.7 [CholesterolContent] 15.9 [SodiumContent] 61.6 [CarbohydrateContent] 105.4 [FiberContent] 5.9 [SugarContent] 87.7 [ProteinContent] 7.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a blender and process until smooth. Pour into glasses and serve immediately.
[Name] Sunshine Kiwifruit Smoothie Bowl [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-25T14:06:00Z [Description] The combination of fruit, chia seeds and coconut chips in this breakfast smoothie bowl provides you with a wealth of vitamins and minerals. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/UphAxfHRgm02gbgYCnFj_90416H.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["frozen blueberries", "plum", "frozen strawberries", "unsweetened coconut milk", "fresh blueberries", "kiwi fruit", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 302.5 [FatContent] 2.6 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 30.4 [CarbohydrateContent] 74.6 [FiberContent] 12.2 [SugarContent] 54.2 [ProteinContent] 3.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] 1. In a blender combine ice, blueberries, plum, strawberries, coconut milk and half the chia seeds. 2. Pour mixture into a serving bowl and top with remaining ingredients. www.newscanada.com.
[Name] Golden Turmeric Cauliflower and Quinoa Bowls [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-09-25T14:10:00Z [Description] Make and share this Golden Turmeric Cauliflower and Quinoa Bowls 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/1938173/2UECPJykTQazAwGNTrbF_90596H.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "1/2", "1/2", "1", "1/4"] [RecipeIngredientParts] ["head cauliflower", "red onion", "margarine", "quinoa", "of fresh mint", "turmeric", "ground cumin", "avocado", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 401.2 [FatContent] 23.3 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 185.5 [CarbohydrateContent] 42.0 [FiberContent] 10.5 [SugarContent] 4.0 [ProteinContent] 10.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 425° (220°C]. Combine cauliflower and 4 tsp (20 mL] margarine and arrange on two-thirds of jelly roll pan or rimmed baking sheet.", "2. Combine red onion and 2 tsp (10 mL] margarine and arrange on remaining third of jelly roll pan. Roast until cauliflower is browned and slightly crispy and onion is tender; about 25 minutes.", "3. Meanwhile, cook quinoa according to package directions. Fluff with fork and stir in mint. Combine remaining 2 tbsp (30 mL] margarine, turmeric, cumin and red pepper flakes and stir into quinoa. Divide between four bowls. Evenly top each bowl with cauliflower, red onion and avocado." ]
[Name] Coconut Chicken Fingers [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-25T14:12:00Z [Description] Try using multi-packs of yogurt, which provide an easily transportable serving of your favourite flavours and are perfect for measuring recipes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/CayX8VpT8OjYl49QmNbQ_90561H.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1/2", "1 1/2", "1", "2", "1", "1", "4", "2"] [RecipeIngredientParts] ["flour", "salt", "yogurt", "garlic clove", "lime zest", "chicken breasts", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.4 [FatContent] 24.4 [SaturatedFatContent] 13.6 [CholesterolContent] 100.8 [SodiumContent] 687.7 [CarbohydrateContent] 25.7 [FiberContent] 3.4 [SugarContent] 14.7 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 400 F (200 C]. Line a rimmed baking sheet with parchment and set aside. 2. In a shallow dish, mix flour and salt. In another shallow dish, add shredded coconut. Set both aside. 3. In a small bowl, stir yogurt, Sriracha sauce, garlic and zest together. In a medium bowl, reserve half a cup (125 ml] of the mixture. 4. Dredge chicken in flour and toss to coat in reserved yogurt mixture. Dredge chicken in coconut, pressing to adhere. Place on prepared sheet. Bake 18 to 20 minutes, or until golden brown and cooked through (165 F or 70 C]. 5. Stir cilantro into remaining small bowl of yogurt mixture and serve with chicken strips. Tip: Make this dish a meal by serving it with rice or your favourite grain and some fresh steamed broccoli and carrots.
[Name] Toasted Coconut Trail Mix Bites [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-25T14:15:00Z [Description] Soft dates work best in this recipe, but don't worry if your dates are on the firmer side &mdash; simply soak in a bowl of hot water for about 30 minutes to soften before using. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/WUJG8uRoRnO2wvlnk3av_90678H.jpg" [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "1/4", "1", "1/2", "1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["dates", "almond butter", "maple syrup", "pure vanilla extract", "salt", "unsweetened dried shredded coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.5 [FatContent] 3.9 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 55.7 [CarbohydrateContent] 10.1 [FiberContent] 0.7 [SugarContent] 5.1 [ProteinContent] 1.7 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] 1. Pulse dates, almond butter, maple syrup, vanilla and salt in food processor until smooth, stopping to scrape down bowl if necessary. 2. Add trail mix and seeds blend; pulse until coarsely chopped. Add cereal, apricots and chocolate chips; pulse until combined. 3. Transfer to large bowl; mix with moistened hands if necessary to combine. Roll by heaping one tablespoon into balls, then roll in coconut to coat. Arrange in single layer on large plate or baking sheet. Refrigerate until firm, about 15 minutes. Chef's Tip: Toast coconut in a dry skillet over medium-low heat, stirring often until golden; about, 5 to 7 minutes.
[Name] Gloucester Baked Halibut [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-09-25T14:17:00Z [Description] Try this delicious recipe that's great for a beginner to try cooking seafood. According to Oceana Canada, wild seafood is the perfect protein: it produces a lean protein at a cost-per-pound that is lower than other animal proteins, uses minimal freshwater to produce, emits little carbon dioxide and uses no arable land. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/uswFcoORFiccqNU6cHr6_90643H.jpg" [RecipeCategory] High In... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1/4", "1/2", "1", "1", "1", NA] [RecipeIngredientParts] ["garlic cloves", "kosher salt", "extra virgin olive oil", "fresh thyme", "white cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.3 [FatContent] 39.5 [SaturatedFatContent] 11.0 [CholesterolContent] 34.6 [SodiumContent] 546.5 [CarbohydrateContent] 14.3 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 400°F (204°C]. Add garlic and salt to olive oil in its measuring cup. Let steep for 30 minutes (or longer, time permitting]. 2. Place the saltines and thyme in a medium bowl. Pour in a quarter cup of infused olive oil, leaving the sliced garlic behind in the cup. Coat all of the crumbs with olive oil. Fold in cheese. 3. Spread crumbs on a plate. Brush each fish fillet all over with remaining oil and season with salt. Use any oil left in the cup to grease a rimmed baking sheet. Roll fish on all sides in the crumbs, pressing to coat well and trying to use all of the crumbs. Put fish on a baking sheet, leaving an inch or so between each fillet. 4. Bake until crumbs are crisp and golden and fish is cooked through, about 20 minutes. Serve immediately.
[Name] Black Bean Poblano &amp; Fried Egg Tostados [AuthorId] 2000701812 [AuthorName] dstripling [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-09-25T15:43:00Z [Description] A delicious take on huevos rancheros that works just about anytime of day. You can use store-bought tostada shells instead of frying your own.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000701812/xPVkIYe7SKsbhXwzNQDo_IMG_3011.JPG" [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Beans", "Mexican", "< 60 Mins", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "1/2", "3 1/2", "1", "1", "1", "8", "8", "1/2", "1/4", "1/4", "1", NA] [RecipeIngredientParts] ["black beans", "lime juice", "fine sea salt", "coconut oil", "poblano chile", "red onion", "ground cumin", "corn tortillas", "eggs", "pico de gallo", "cilantro leaf", "queso fresco", "avocado", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 559.0 [FatContent] 31.0 [SaturatedFatContent] 14.8 [CholesterolContent] 372.0 [SodiumContent] 464.0 [CarbohydrateContent] 50.4 [FiberContent] 14.1 [SugarContent] 3.5 [ProteinContent] 24.1 [RecipeServings] 4.0 [RecipeYield] 4 Tostados [RecipeInstructions] Drain the black beans, reserving 1/4 c of the liquid from the can. Combine the beans and reserved liquid in a small saucepan; bring to a boil over medium-high. Cook, stirring often, until the beans are heated through, about 2 minutes. Mash the beans coarsely with a potato masher. Stir in the lime juice and 1/4 tsp of the salt. Remove from the heat, cover to keep warm. Melt 1 tablespoon of the coconut oil in a large nonstick skillet over medium-high. Add the poblano and red onion; cook until tender and lightly browned, 7 to 8 minutes. Sprinkle with the cumin and remaining 1/4 teaspoon sale; cook, stirring often, until fragrant, about 1 minute. Wipe the skillet clean. Melt 1 tablespoon of the coconut oil in the skillet over medium-high. Fry tortillas, 2 at a time, until crisp & golden brown, about 2 minutes per side, and add 1 tablespoon of the coconut oil after the second batch. Transfer the crisp tortillas to a wire rack. Reduce the heat to medium-low and melt the remaining 1/2 tablespoon coconut oil in the skillet; break the eggs into the skillet, and cook until the eggs detach from the bottom of the skillet, 2 to 3 minutes. Remove from the heat; cover and let stand until the whites are set and the yolks are still runny, about 2 minutes. Carefully transfer the eggs to a cutting board, and separate them gently with a knife. Spread 2 tablespoons of the bean mixture on each tostada. Top with 1 tablespoon of the poblano mixture and 1 egg. Serve with the pico de gallo, cilantro, quest fresco, avocado slices and lime wedges. Per Serving: CALORIES 566; FAT 33g (sat 15.6g, mono 10g, poly 3.8g]; PROTEIN 23g; CARB 48g; Fiber 12g; SUGARS 5g; CHOL 377mg; IRON 4mg; SODIUM 982mg; CALC 193mg per \"The Ultimate Guide to Clean Eating\".
[Name] Tom Yam [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-09-25T15:54:00Z [Description] This is adapted from recipe that friend who lives in Thailand gave me. The original called for less of the protein, plus an ingredient I couldn't get (coriander root). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/ZaYI6euRTqbgPkZno26K_IMG_0891.JPG" [RecipeCategory] Thai [Keywords] "Asian" [RecipeIngredientQuantities] ["1", "6", "1", "4", "1", "1", "6", "2", "6", "6", "2", "1", "7", "3", "12", "1", "2", "1", "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"] [AggregatedRating] nan [ReviewCount] nan [Calories] 208.3 [FatContent] 6.3 [SaturatedFatContent] 1.6 [CholesterolContent] 107.8 [SodiumContent] 559.2 [CarbohydrateContent] 16.8 [FiberContent] 4.2 [SugarContent] 6.9 [ProteinContent] 22.8 [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, and shrimp and cook for 2 minutes or until the shrimp is cooked. Remove from the heat and stir in the cilantro.
[Name] Graham Cracker &Eacute;clair &quot;Cake&quot; [AuthorId] 1633270 [AuthorName] Kenny [CookTime] PT3H15M [PrepTime] PT15M [TotalTime] PT3H30M [DatePublished] 2017-09-25T20:09:00Z [Description] Delight the whole crowd with our delectably airy Graham Cracker Eclair Cake. Graham cracker layers become cake-like and soft alongside the pudding. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "1"] [RecipeIngredientParts] ["Jello Instant Vanilla Pudding Mix", "milk", "graham crackers", "Cool Whip Topping"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.5 [FatContent] 19.9 [SaturatedFatContent] 9.2 [CholesterolContent] 40.5 [SodiumContent] 371.0 [CarbohydrateContent] 55.0 [FiberContent] 1.0 [SugarContent] 38.9 [ProteinContent] 4.0 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["Break Graham Crackers crosswise in half. You'll need 30 squares. Divide into two stacks (15 each] and set aside.", "Beat pudding mix and milk in large bowl with whisk 2 minute Let stand 5 minute Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.", "Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.", "Refrigerate 3 hours. Spread with Chocolate Frosting." ]
[Name] Smoked Mackerel With Crispy Skin [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-09-25T20:10:00Z [Description] Make and share this Smoked Mackerel With Crispy Skin 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/2001040295/EXsEo1SQCZI4jKILsuXg_IMG_4512.JPG" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1", "300", "1", "50", "1"] [RecipeIngredientParts] ["yogurt", "beetroots", "olive oil", "rocket"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.5 [FatContent] 21.9 [SaturatedFatContent] 5.8 [CholesterolContent] 107.0 [SodiumContent] 329.7 [CarbohydrateContent] 10.1 [FiberContent] 2.3 [SugarContent] 7.8 [ProteinContent] 47.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl mix together the natural yogurt and horseradish, taste and season with salt and pepper.", "Slice the beetroot reserving the juice. Arrange on serving plates.", "Arrange the rocket salad on serving plates.", "Heat a non stick sauté pan over a medium heat. With a sharp knife slice 2-3 cuts into the mackerel skinand place the Mackerel skin side down in the pan and cook gently for 5 minutes or until skin is crispy. Place on top of the salad.", "Spoon the horseradish mixture around the plates. Mix the olive oil with 2 tablespoon of the reserved beetroot juice and drizzle over the plates." ]
[Name] Easy Thai Green Curry [AuthorId] 2001726145 [AuthorName] Gabriel N. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-09-25T20:11:00Z [Description] Make and share this Easy Thai Green Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["800", "3", "3 -4", "4 -5", "1/2", "3 -4", "2 -3", "2", "1/2", "500", "3", "3", "2", "1"] [RecipeIngredientParts] ["light coconut milk", "green curry paste", "lemongrass", "garlic cloves", "fresh lime leaves", "sugar", "pork", "garlic cloves", "soy sauce", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.3 [FatContent] 4.1 [SaturatedFatContent] 1.1 [CholesterolContent] 87.8 [SodiumContent] 1177.0 [CarbohydrateContent] 7.7 [FiberContent] 0.8 [SugarContent] 2.4 [ProteinContent] 28.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix well the minced chicken or pork with the other ingredients, let it marinate for at least 10 minutes Blend all the sauce ingredients in a blender and bring to boil in a medium or large saucepan. Keep stirring the sauce in medium to low fire and add the spiced minced chicken or pork in small portions, using a spoon. These will cook as meatballs in the curry sauce. Serve with rice once the meatballs are cooked (floating in the sauce].
[Name] Wow! That Sauce is Good, Meatloaf [AuthorId] 431961 [AuthorName] Ima Cookin [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2017-09-25T20:15:00Z [Description] This recipe was given to me by a coworker over 20 years ago. I don't know where she got it, but I have made my own changes to it, so it's my recipe now. I describe the sauce as tangy, sweet with a zip. We love this sauce and it's been a hit no matter where I take it. The raw, seasoned loaf freezes well and the leftovers make excellent sandwiches! I haven't made another meatloaf recipe since I got this one. And yes, the meatloaf &quot;sits in&quot; the sauce about 1/2 way up, but it results in the most moist meatloaf you will ever eat and &quot;Wow, that sauce is SOOOO good!&quot; :) [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", NA, NA, "4", "4", "4", "3/4 - 1"] [RecipeIngredientParts] ["onion", "tomato sauce", "eggs", "tomato sauce", "brown sugar", "yellow mustard", "apple cider vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 114.4 [FatContent] 2.3 [SaturatedFatContent] 0.6 [CholesterolContent] 46.5 [SodiumContent] 354.7 [CarbohydrateContent] 19.4 [FiberContent] 1.4 [SugarContent] 9.3 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees. - Mix all the meatloaf ingredients together gently and pat into a greased/sprayed loaf pan. Then turn loaf pan over into the center of a greased/sprayed 9 x 13 inch pan and \"dump\" the meat loaf.", "Poke a few holes with a fork in the top of the meatloaf.", "Mix/Whisk all the sauce ingredients well until all brown sugar is dissolved and slowly pour sauce over the top of meatloaf.", "Bake 1 1/2 hours spooning the sauce over the meatloaf, about half way through (45 minutes] baking time. Sauce will reduce and become a bit thicker during baking and is excellent spooned over the meatloaf when serving. If you'd like it a bit thinner, add 1/2 - 3/4 cup water when mixing sauce and before pouring over meatloaf.", "Tips: I usually double the loaf recipe (4 lbs ground meat] and freeze one unbaked loaf to use later. All I have to do is mix up the sauce and bake it!", "I found that panko does not work as well in this meatloaf. Tends to be too dense.", "I use Italian, Garlic and Herb, etc. but plain are good too, just season up your meat a bit more using your favorite seasonings/herbs.", "You can adjust any of these amounts to your own taste, but this is what works for us.", "I have also used Splenda Brown Sugar blend w/no real difference in taste.", "I haven't yet, but I want to try balsamic vinegar instead of the apple cider vinegar to see if the taste is a bit more savory vs sweet/tangy. If you try the balsamic, please let me know your opinion! :]." ]
[Name] One Pan Shrimp and Asparagus in Lemon Butter [AuthorId] 2001710005 [AuthorName] qfcwyo [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-25T20:16:00Z [Description] Make and share this One Pan Shrimp and Asparagus in Lemon Butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "3 -4", "1/4", "1/2", "1/4", "1/4", "1/8 - 1/4", "2", "3", NA] [RecipeIngredientParts] ["shrimp", "asparagus", "olive oil", "fresh garlic cloves", "salt", "salt", "pepper", "paprika", "red pepper flakes", "lemons", "butter", "brown rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.5 [FatContent] 14.1 [SaturatedFatContent] 6.2 [CholesterolContent] 237.2 [SodiumContent] 1491.9 [CarbohydrateContent] 9.8 [FiberContent] 3.2 [SugarContent] 2.2 [ProteinContent] 26.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Line a cookie sheet with foil. Clean asparagus, trim ends and place on foil. Mix 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Drizzle over asparagus and toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness. Clean and remove tails from shrimp. Remove pan from oven and push asparagus to one side of the pan (keep in a single layer]. Mix 1 tablespoon olive oil, 2-3 minced garlic cloves (or more to taste], 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss shrimp in mixture until evenly coated then line shrimp in a single layer. Melt butter and drizzle over shrimp and asparagus. Roast for 6 minutes or just until shrimp is opaque. Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.
[Name] WildTree Honey Balsamic Chicken Drumsticks [AuthorId] 541652 [AuthorName] Tim M. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-09-25T20:16:00Z [Description] This is one of the Freezer Meals I made at my Comfort Foods Workshop. It might be my favorite, but they&rsquo;ve all been so good! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "honey", "brown sugar", "low sodium soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 701.8 [FatContent] 33.4 [SaturatedFatContent] 5.4 [CholesterolContent] 143.2 [SodiumContent] 704.8 [CarbohydrateContent] 63.2 [FiberContent] 0.2 [SugarContent] 61.8 [ProteinContent] 39.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the European Dipping Oil, honey, brown sugar, and soy sauce in a freezer bag. Shake and squeeze the contents of the bad to dissolve the honey and brown sugar. Add the chicken to the bag. Remove the air and either marinate 2 hours or freeze. Defrost in fridge. Preheat oven to 450 degrees. Place the drumsticks on a foil-lined and greased baking sheet (VERY IMPORTANT to not skip this step… unless you want to spend precious time over your kitchen sink scrubbing away]. Bake until the skin is caramelized and very dark in spots, about 20-30 minutes. This also can be done on the grill and works just as well. Meanwhile, place leftover marinade in a small saucepan. Bring the marinade to a boil for 5 minutes, in order to kill bacteria. Reduce the heat to a simmer and cook until thick, about 15-20 minutes and set aside. Use a pastry brush to brush the cooked marinade onto the cooked chicken or serve marinade alongside as a sauce/gravy.
[Name] Blueberry Lemon Muffins [AuthorId] 972515 [AuthorName] caro caro [CookTime] PT22M [PrepTime] PT20M [TotalTime] PT42M [DatePublished] 2017-09-25T20:19:00Z [Description] Make and share this Blueberry Lemon Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1 1/2", "1/2", "1/4", "1/3", "1", "2", "1", "1", "1", "4", "1 1/2"] [RecipeIngredientParts] ["white whole wheat flour", "rolled oats", "baking powder", "baking soda", "salt", "sugar", "nonfat milk", "eggs", "vanilla", "lemon juice", "lemon zest", "butter", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.7 [FatContent] 7.4 [SaturatedFatContent] 3.0 [CholesterolContent] 41.6 [SodiumContent] 201.4 [CarbohydrateContent] 22.2 [FiberContent] 2.7 [SugarContent] 8.8 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Combine dry ingredients in a large bowl with a wire whisk. Beat wet ingredients in a small bowl. Make a well in the dry ingredients and pour the wet mixture inches Stir a few times with a wooden spoon to just combine - don't stir too much. Fold in blueberries. Spoon 1/3 cup portions into a regular sized muffin tin. I love my silicone muffin tin because it doesn't need to be greased.
[Name] Sweet Potato Flat Bread [AuthorId] 2001722744 [AuthorName] Jillymom [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-25T20:20:00Z [Description] Have you missed enjoying a soft, warm, slightly charred piece of naan with your Indian Food? Well suffer no more! Here is a delicious recipe that will help you get through it =) It is made mostly of sweet potato so this is a great way to get in some more veggies and makes you feel like you are having a treat. My family absolutely loves this flat bread. It does take a little bit of time and effort to make but it is so worth it. You won&rsquo;t be sorry=) [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["sweet potato puree", "dates", "arrowroot flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 138.6 [CarbohydrateContent] 16.4 [FiberContent] 1.2 [SugarContent] 4.6 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] 8 pieces [RecipeInstructions] Peel and dice up 1 large sweet potato. Boil until soft. Put into a blender with the date and blend until there are no more date chunks. Put the flours and baking powder into a bowl and stir. Add blender mixture to the flour and mix. Divide into 8 balls. Roll out each ball onto a piece of baking powder sprinkled with gluten free flour. Fry flat breads on a cast iron griddle or non stick pan.
[Name] Garbage Potato Wedges [AuthorId] 2001722744 [AuthorName] Jillymom [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-25T20:21:00Z [Description] This recipe was shared with me from a young male friend our family made while living in Hawaii. His method was to place potato wedges and a bunch of spices into a garbage bag and toss it around until the wedges were well coated and then bake them. I no longer use the garbage bag but have opted for a bit safer ziplock bag. Part of the name also comes from the amount of seasonings that go on these puppies. It is just about any or all the spices in your spice rack and they can be altered to your taste. The ones I have listed are the ones our family has become partial to. Hope you enjoy them as much as our family does. I enjoy eating them with spicy mustard but my kids and hubby usually stick to good old ketchup and sometimes BBQ sauce . .https://plantbasedcookingshow.com/2017/09/07/garbage-potato-wedges/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001722744/11hemj0RXekd6UJ6qxLu_garbage%20potatoes%20full%20size.JPG" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "vegetable broth", "onion powder", "cumin", "paprika", "turmeric", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 21.6 [CarbohydrateContent] 57.9 [FiberContent] 7.8 [SugarContent] 2.7 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["Preheat oven to 375 degrees. Wash and cut potatoes into wedges. Place spices and Braggs into a large ziplock bag. Mix spices around with the bag sealed shut until evenly mixed. Add potatoes to bag and massage until wedges are evenly coated. Pour out onto baking paper lined cookie sheet and bake for about 30 minutes.", "Preheat oven to 375 degrees. Wash and cut potatoes into wedges. Place spices and vegetable broth into a large ziplock bag. Mix spices around with the bag sealed shut until evenly mixed. Add potatoes to bag and massage until wedges are evenly coated. Pour out onto baking paper lined cookie sheet and bake for about 30 minutes." ]
[Name] Hamburger Stroganoff [AuthorId] 2001588380 [AuthorName] Chrisr2010 [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2017-09-25T20:21:00Z [Description] Hamburger Stroganoff is our version of the classic recipe that Mom used to make. The creamy and beefy flavors combine in just a few minutes to make a skillet-fancy recipe the gang is sure to love! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "1", "2", "1", "1/4", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["margarine", "ground beef", "onion", "all-purpose flour", "garlic powder", "black pepper", "mushroom stems and pieces", "low-fat sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.5 [FatContent] 42.7 [SaturatedFatContent] 15.5 [CholesterolContent] 154.3 [SodiumContent] 1311.3 [CarbohydrateContent] 61.3 [FiberContent] 5.8 [SugarContent] 5.9 [ProteinContent] 36.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet, melt the margarine over medium heat; cook the ground beef and onion until the meat is browned and the onion is tender, stirring occasionally.", "Stir in the flour, garlic powder, pepper, and mushrooms. Cook for 5 minutes, stirring constantly.", "Reduce the heat to low and stir in the soup; simmer, uncovered, for 10 minutes, stirring occasionally.", "Meanwhile, in a large pot of boiling salted water, cook the noodles to desired doneness; drain.", "Remove the meat mixture from the heat and stir in the sour cream. Serve over the hot noodles." ]
[Name] Tomato Blue Cheese Soup [AuthorId] 2001728499 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-25T20:24:00Z [Description] I never thought about tomatoes with blue cheese, but I really enjoyed. I used fresh basil and tomatoes and skipped the sweetener completely. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "1/4", "4", "1/4", "1/4", "14 1/2", "1 1/2", "2", "1/4", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "red bell pepper", "red onion", "blue cheese", "cream cheese", "heavy cream", "milk", "diced tomatoes", "tomato juice", "dried basil", "ground black pepper", "sugar", "artificial sweetener"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.1 [FatContent] 21.9 [SaturatedFatContent] 11.3 [CholesterolContent] 60.1 [SodiumContent] 474.0 [CarbohydrateContent] 14.2 [FiberContent] 2.4 [SugarContent] 9.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a saucepan over medium heat. Stir in the garlic, bell pepper, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the blue cheese, cream cheese, heavy cream, and milk. Heat until the cheese is melted and the mixture is simmering, 5 to 7 minutes. Stir in the diced tomatoes, tomato juice, basil, sweetener, and pepper. Continue to cook and stir until the soup is heated through, 15 to 20 minutes.
[Name] Vinegar Dill Celery Seed Coleslaw [AuthorId] 1369042 [AuthorName] Uncle Eddie [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-09-25T20:25:00Z [Description] Make and share this Vinegar Dill Celery Seed Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["20", "3", "1/4", "1/2", "1 1/2", "1 1/2", "1", "1/3", "1/4"] [RecipeIngredientParts] ["canola oil", "mustard powder", "dried dill weed", "celery seeds", "salt", "seasoned rice vinegar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.1 [FatContent] 5.9 [SaturatedFatContent] 0.5 [CholesterolContent] 3.8 [SodiumContent] 205.7 [CarbohydrateContent] 7.1 [FiberContent] 0.9 [SugarContent] 0.5 [ProteinContent] 0.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1.\tIn a large size mixing bowl – add all ingredients. Mix well to incorporate. 2.\tCover coleslaw with plastic wrap and refrigerate for 2 to 3 hours. Stir well before serving.
[Name] Scooter Pie [AuthorId] 956921 [AuthorName] h8windows [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-09-25T20:25:00Z [Description] Adapted from a number of moon pie/scooter pie/marshmallow/chocolate dipping recipes. I don't have a real Scooter Pie to compare this to, but they're pretty darn tasty. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1 1/2", "1", "1", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "1 1/2", "3/4", "1", "12", "1", "1/4", "2", "20"] [RecipeIngredientParts] ["all-purpose flour", "graham cracker crumbs", "salt", "baking soda", "baking powder", "cinnamon", "brown sugar", "molasses", "milk", "vanilla extract", "butter", "unflavored gelatin", "cold water", "granulated sugar", "kosher salt", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 668.3 [FatContent] 24.7 [SaturatedFatContent] 14.9 [CholesterolContent] 61.7 [SodiumContent] 677.1 [CarbohydrateContent] 105.8 [FiberContent] 1.5 [SugarContent] 67.0 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] 12 Scooter Pies [RecipeInstructions] Mix first six ingredients in a large bowl until thoroughly incorporated. In stand mixer beat butter until fluffy. Add sugar and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses and 1/4 cup cane syrup, then milk until the dough comes together so it is stiff. Chill dough for an hour. Preheat oven to 350 degrees. Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Cut circles out with a cookie cuter or any implement that will give the size of the scooter pie you want. Bake until edges brown.about 15 minutes. Let cool completely. For the marshmallow filling: Place ½ cup of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows]. Combine the remaining ½ cup water, granulated sugar, 1 cup cane syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240’F (about 10 min]. Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes]. Add the vanilla about one minute before you are done beating the mixture. Give the mixture about 20 minutes to set up to the point where the weight of the top cookie will rest on the marshmallow without it oozing over the sides. Transfer the marshmallow filling to a large (gallon size] resealable plastic bag. Snip off one corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by. Squeeze a dollop of the filling onto each of the cookies on the parchment paper. Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up. For the chocolate coating: Follow the directions on the melting wafers, or use 1 lb. bittersweet chocolate (61%–70% cacao] and find some instruction on tempering chocolate. (This is pretty hard to get right, so dipping chocolate can make a big difference]. Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.
[Name] Pumpkin Spice Billy Butcher-Sundae [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT20M [PrepTime] PT15H [TotalTime] PT15H20M [DatePublished] 2017-09-25T21:10:00Z [Description] Make and share this Pumpkin Spice Billy Butcher-Sundae 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/53/36/75/b6MftjhFQSqsnpTcrVaa_Billy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/ofbq7sgvTKC37wEq0mX5_7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/I3njDITNq1g7lSITjIAK_6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/Z7VGiXJTTyKW9wxqYISW_8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/kYhhUXaRSi6vVv3MHRxm_9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/C3QXJboJRZynxxFGqc7w_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/nQJlhd2TG62bJvB873Oq_2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/c5Oe53dsS8aZY1PpTIlS_4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/yUjW2R6zQqk2ogejGGZI_3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/75/dAJSEhuYSlTxVNR1ZoHu_5.jpg"] [RecipeCategory] Ice Cream [Keywords] ["Dessert", "Halloween"] [RecipeIngredientQuantities] ["2", "3", "4", "1 3/4", "10", "1", "1", "1", "4", "1", "1", "1", "1", "3", "1/2", "16", "1/4", "3", "3 1/2", "3"] [RecipeIngredientParts] ["fresh pumpkin puree", "vanilla", "heavy cream", "dark brown sugar", "cinnamon", "ground ginger", "salt", "Bourbon", "butter", "sugar", "egg", "vanilla extract", "flour", "salt", "chocolate", "light corn syrup", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1695.3 [FatContent] 102.9 [SaturatedFatContent] 62.4 [CholesterolContent] 454.8 [SodiumContent] 759.0 [CarbohydrateContent] 192.2 [FiberContent] 11.0 [SugarContent] 127.5 [ProteinContent] 20.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Additional Tools: Ice Cream Maker; Dremel Tool (Not necessary, but great for polishing and perfecting cookies and almonds]; Shredded wheat (For broom garnishment]; Almond slivers (For leaves]; Whipped cream; Hot fudge sauce; Straws; Decorative Urn. To Make Pumpkin Spice Ice Cream: Start the night before by mixing the pumpkin and vanilla together and refrigerating overnight. The next morning heat 3 cups of the heavy cream and brown sugar on medium. In another bowl mix remaining cup of heavy cream, yolks, spices and salt. Pour one cup hot cream into yolk mixture slowly allowing the eggs to temper. Once thoroughly combined slowly pour yolk mixture into cream mixture and stir constantly. Continue to heat at a simmer for 5 minutes until it begins to thicken. Cover and refrigerate until completely cold. Remove pumpkin mixture from fridge and pour into cream mixture with bourbon and whisk thoroughly until creamy and smooth. Pour into ice cream maker and churn until thick. Then place in a freezable container and freeze to set before scooping (3 hours]. To Make Sugar Cookies: Pre-heat oven to 365 degrees F. Cream Butter and sugar in stand mixer. Once fluffy add the vanilla and egg. In separate bowl mix flour and salt, then add to wet mixture. Mix gently until dough ball forms. On parchment mold your dough into the desired shapes and bake 8-12 minutes depending on the size of your cookie. (Less for smaller pieces, more for larger ones.]. Once the cookies have baked and cooled, decorate them, allowing the cookies to dry completely before placing in your sundae. To Make Modeling Chocolate: Warm corn syrup separately in the microwave. Melt the white chocolate candy melts (I advise using a double boiler]. Once in a liquid state remove from heat and mix in warm corn syrup, mixing just until a soft-serve texture forms. Wrap tightly in a plastic wrap and allow to set for 6-8 hours. When ready to use break off a selected piece and manipulate it in your hands until it is soft and flexible again. If it's too soft, you can always fold in a little bit of powdered sugar to help it set up a bit more. Once you have a flexible dough you can roll it out to make the white chocolate pumpkins shown in the images. To Make Royal Icing: In a stand mixer beat egg whites until frothy and then incorporate sugar until smooth. Separate into two sealable containers. Leave one bowl white (un-tinted], and use orange food coloring to tint the other (about three drops]. Finally, assemble your ice cream sundae to resemble the recipe photos!
[Name] Smoked Cheddar [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2017-09-25T21:19:00Z [Description] Make and share this Smoked Cheddar recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Very Low Carbs", "High Protein", "High In...", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] "cheddar cheese" [AggregatedRating] nan [ReviewCount] nan [Calories] 114.5 [FatContent] 9.4 [SaturatedFatContent] 6.0 [CholesterolContent] 29.8 [SodiumContent] 176.4 [CarbohydrateContent] 0.4 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 7.1 [RecipeServings] 16.0 [RecipeYield] 1 pound [RecipeInstructions] It's very important that you not allow the temperature of your smoker or grill to rise above 90 degrees. Otherwise the cheese will start to melt. In the summer I end up putting a bowl of ice in the smoker to lower the temperature. Start a small pile of charcoal briquettes. Cut cheese into 4-oz cubes (a pound of cheese makes 4 cubes]. Using a smoke tray (or metal bowl] place 3 briquettes in your tray and place a small handful of wood chips on top. Place in a smoker or covered grill along with cheese. Leave for 20 minutes. Remove smoke tray, take out the charcoal and place back in your pile of charcoal and replace with 3 fresh briquettes and another small handful of wood chips. You can re-use the old chips if they aren't blackened yet, otherwise get rid of them. Continue refreshing the charcoal and replacing the wood chips every 20 minutes for a total of 4 hours. Remove cheese from smoker and refrigerate in a zip-loc for about a week to allow smoke flavor to mature.
[Name] Beefy Rice [AuthorId] 418967 [AuthorName] Maymie [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-09-25T22:20:00Z [Description] Make and share this Beefy Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1 1/2", "3"] [RecipeIngredientParts] ["yellow onion", "beef bouillon granules", "long grain white rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.7 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.1 [SodiumContent] 261.1 [CarbohydrateContent] 38.6 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 3.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, over med-high heat, saute onion in oil until tender. Add rice and and let cook another 2 minutes, stirring constantly. Add water and beef bouillon. Bring to a rolling boil. Reduce heat to simmer, cover pot and let cook until rice is tender and liquid is absorbed.
[Name] Roasted Pork Loin [AuthorId] 418967 [AuthorName] Maymie [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2017-09-25T22:20:00Z [Description] The very best way to cook pork. The rub can be anything at all that you like, from Jamaican style to Asian. But the salt is necessary, otherwise, have fun with the rub. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "High Protein", "Free Of...", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["coarse sea salt", "garlic powder", "onion powder", "chili powder", "cumin", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 161.8 [FatContent] 10.6 [SaturatedFatContent] 3.7 [CholesterolContent] 45.4 [SodiumContent] 2391.8 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 15.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Trim all fat possible from the outside of the loin. Mix remaining ingredients together and rub all over the outside of the meat. Cook in a rotisserie oven for 21/2 hours. If you do not have a rotisserie, you can bake this in a 300 degree oven for up to 4 hours, covered with foil. Take foil off last 1/2 hour.
[Name] Two-Faced Meatloaf [AuthorId] 418967 [AuthorName] Maymie [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-09-25T22:21:00Z [Description] Half of my family likes red sauce meatloaf and the other half hate it. So I use this recipe to make them all happy. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["5", "1", "3", "2", "1/2", NA, "1/2", NA, NA] [RecipeIngredientParts] ["yellow onion", "garlic cloves", "eggs", "oatmeal", "ketchup", "garlic powder", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 38.8 [SaturatedFatContent] 14.8 [CholesterolContent] 165.1 [SodiumContent] 250.7 [CarbohydrateContent] 6.3 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 34.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Use a food processor to cut oatmeal into a flour. Mix ground beef, onion, garlic, eggs, oatmeal flour,2 tbls worchestershire sauce, salt and pepper. Shape mixture into a large loaf in a large baking dish. Mix remaining ingredients together and pour over 1/2 of meatloaf. Bake @ 350 for 1 to 1 1/2 hours.
[Name] Creole Jambalaya [AuthorId] 418967 [AuthorName] Maymie [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-09-25T22:21:00Z [Description] Make and share this Creole Jambalaya recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Long Grain Rice", "Rice", "Creole", "Spicy", "Stove Top", "< 4 Hours", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "3", "1 1/2", "1", "1", "4", "1", "8", "3", "1", "1", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["andouille sausage", "garlic cloves", "yellow onions", "bell pepper", "chicken", "rice", "diced tomatoes", "water", "chicken broth", "bay leaves", "chicken bouillon", "salt", "black pepper", "cayenne", "Kitchen Bouquet"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.7 [FatContent] 10.8 [SaturatedFatContent] 3.8 [CholesterolContent] 21.6 [SodiumContent] 858.8 [CarbohydrateContent] 57.4 [FiberContent] 2.0 [SugarContent] 2.4 [ProteinContent] 12.2 [RecipeServings] 12.0 [RecipeYield] 12 16 [RecipeInstructions] In a large stockpot, heat oil then add onions and bell pepper. Cook until onion is translucent. Add diced andouille. Cook, stirring often, for 10 minutes. Add rice, and continue to cook and stir for 5 minutes. Add all remaining ingredients. Allow mixture to come to a full rolling boil. Remove from heat and cover with a tight fitting lid. Do not open lid for at least 30 minutes, rice will steam and should be perfectly done. Stir and serve.
[Name] Raspberry and Dark Chocolate Cups [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-25T22:21:00Z [Description] Make and share this Raspberry and Dark Chocolate Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "16", "7 7/8", "1"] [RecipeIngredientParts] ["fresh raspberries", "dark chocolate", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.3 [FatContent] 17.4 [SaturatedFatContent] 10.5 [CholesterolContent] 0.0 [SodiumContent] 6.7 [CarbohydrateContent] 9.2 [FiberContent] 5.1 [SugarContent] 0.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 8 fat bombs [RecipeInstructions] Place the almonds in a dry skillet set over medium-high heat and dry-fry for 3 to 5 minutes to enhance their flavor. Insert 1 almond into the 'cup' of each raspberry and place them on a tray. Freeze for about 1 hour. Melt the dark chocolate and coconut oil in a double boiler, over medium heat. Once melted, remove from the heat and cool until it is not hot but still liquid. Place 8 small paper muffin cups on a tray. Pour about 1 tbsp of chocolate into each. Add 2 almond-filled raspberries to each cup. Pour another tbsp of chocolate over the berries in each cup, making sure to completely cover them. The chocolate will start to solidify instantly if the berries were frozen. Refrigerate for about 30 minutes, or until set. Refrigerate for up to 3 days or freeze for up to 3 months.
[Name] Chocolate and Berry Cups [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-25T22:21:00Z [Description] Make and share this Chocolate and Berry Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["10 5/8", "1"] [RecipeIngredientParts] "dark chocolate" [AggregatedRating] nan [ReviewCount] nan [Calories] 125.5 [FatContent] 13.1 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 6.0 [CarbohydrateContent] 7.5 [FiberContent] 4.2 [SugarContent] 0.2 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 fat bombs [RecipeInstructions] Melt the dark chocolate in a double boiler, over medium heat. Remove from the heat and cool slightly. Place 12 small paper muffin cups on a tray. Pour 1 tbsp of chocolate into each. Refrigerate for about 30 minutes to harden. When solid, top each cup with 1 heaping tbsp of Berry Nut Butter. Divide the remaining chocolate among the cups. Refrigerate for about 30 minutes or until solid. Keep refrigerated for up to 1 week or freeze up to 3 months.
[Name] Candied Bacon and Pecan Bark [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-25T22:21:00Z [Description] Make and share this Candied Bacon and Pecan Bark recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "2", "1/4", "1", "1", "8 7/8"] [RecipeIngredientParts] ["bacon", "unsalted butter", "pecans", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 152.3 [FatContent] 15.8 [SaturatedFatContent] 6.8 [CholesterolContent] 5.9 [SodiumContent] 28.9 [CarbohydrateContent] 5.8 [FiberContent] 3.2 [SugarContent] 0.6 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 16 fat bombs [RecipeInstructions] Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Lay the bacon strips flat on the parchment, leaving enough space between so they don't overlap. Place the tray in the preheated oven and cook for 25 to 30 minutes, or until golden brown. The exact amount of time depends on the bacon. Remove from the oven and set aside to cool. Once cool, crumble the bacon into small bits. (Pour the bacon grease into a glass container and reserve for another use. Bacon grease is great for frying eggs.]. In a medium saucepan, set over medium heat, combine the butter or oil and Truvia. Cook until it starts to bubble. Stir in the pecans and maple extract. Cook for about 10 minutes, or until fragrant stirring frequently to prevent burning. Remove from the heat. Add the crumbled bacon and mix well. Spread the mixture over the surface of an 8 x 8 inch parchment lined pan, or silicone pan. Melt the dark chocolate in a double boiler, over medium heat. Pour the melted chocolate over the caramelized nut mixture and set aside to cool. When cook, refrigerate for 1 hour, or until set and ready to slice. Keep refrigerated for up to 1 week, or frozen for up to 3 months.
[Name] Pretzel Chicken [AuthorId] 2001723623 [AuthorName] sarmi2680 [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-25T22:22:00Z [Description] Make and share this Pretzel Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["6 -8", "1", "1/2", "1/2", "1", "1", "1/4", "1/8"] [RecipeIngredientParts] ["chicken breasts", "panko breadcrumbs", "buttermilk", "orange marmalade", "Dijon mustard", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 894.0 [FatContent] 30.3 [SaturatedFatContent] 8.6 [CholesterolContent] 187.2 [SodiumContent] 1639.3 [CarbohydrateContent] 80.1 [FiberContent] 3.3 [SugarContent] 9.2 [ProteinContent] 72.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Marinate the Chicken Tenders in the mixture Combine pretzels and panko in a gallon ziplock. Add 1/2 the tenders to the bag and shake to coat. Spray cookie sheet with Pam and place chicken on sheet. Spray with additional Pam. Bake at 400 for 15-20 minutes.
[Name] White Bean Tossed Salad [AuthorId] 2001729554 [AuthorName] youthchef [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-25T22:22:00Z [Description] Make and share this White Bean Tossed Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001729554/418L3g7sR7KWNf9DjBJr_White%20Bean%20Salad.png" [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["10", "1", "1", "2", "2", "1", "3", "1", "1/2", "1/8"] [RecipeIngredientParts] ["romaine lettuce", "carrot", "cannellini", "white beans", "green onions", "chives", "fresh parsley", "lemon juice", "vinegar", "olive oil", "sugar", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.4 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 209.3 [CarbohydrateContent] 18.0 [FiberContent] 4.8 [SugarContent] 1.4 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Wash greens thoroughly in a cold water bath. Spin in a salad spinner or place on a towel to dry. Gently shred into bite size pieces. Peel, wash and grate the carrot. Drain beans and rinse thoroughly. Mince the parsley and green onion. Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together. Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.
[Name] Lighter Banana Cream Pie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2017-09-26T00:44:00Z [Description] Lighter Banana Cream Pie is a healthier version of the traditional home style favorite dessert! Creamy and delicious, try this for a dessert your family will love! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/QGndC77JRLS4UKsNhrGW_1.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/8", "1/8", "2 1/2", "3", "2", "1", "1", "1/4", "3", "1"] [RecipeIngredientParts] ["cornstarch", "skim milk", "eggs", "butter", "vanilla", "cream of tartar", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.4 [FatContent] 16.6 [SaturatedFatContent] 5.9 [CholesterolContent] 105.2 [SodiumContent] 286.8 [CarbohydrateContent] 40.7 [FiberContent] 2.7 [SugarContent] 12.5 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 375 degrees.  Prepare and bake the pie shell; let cool. Mix the 1/8 cup of cane sugar and cornstarch in a 2 quart saucepan.  Gradually stir in milk.  Cook over medium heat, whisking constantly, until mixture thickens and boils. Separate eggs; place yolks in a small bowl and place whites in a large metal bowl for the merangue later.  Stir two or three tablespoons of hot mixture into the egg yolks.  Pour the yolks back into the milk mixture.  Stir in the vanilla and butter.  Heat to boiling, stirring constantly, for one minute.  Set aside. Peel and slice the bananas.  Arrange in the cooled pie crust.  Evenly pour the custard over the bananas. Prepare the merangue. (Hint-always use clean, dry beaters and a metal or glass bowl, not plastic, for a successful merangue].  Add the cream of tartar to the egg whites.  Beat on high until soft peaks form.  Add the 1 teaspoon of cane sugar and continue beating until stiff peaks form. Spoon the merangue evenly over the custard filling. Bake at 375 degrees for 12 to 15 minutes or until merangue is nicely browned. Let cool and refrigerate several hours. Serves 6 to 8.
[Name] Chicken Kabobs With Zucchini and Apples [AuthorId] 2000701812 [AuthorName] dstripling [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-09-26T12:51:00Z [Description] Great appetizer for autumn -- fresh and simple and vegetable-based with the distinctive flavors of Fall. Adapted from Chef Sam Talbot, &quot;The Ultimate Guide to Clean Eating&quot; (2017) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000701812/FEQ89q1pR3eW7geN4Lzg_FullSizeRender-1.jpg" [RecipeCategory] Fruit [Keywords] ["Vegetable", "Meat", "Kid Friendly", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1/2", "8", "1/2", "1/3", "2", "1 1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["chicken thighs", "green zucchini", "yellow zucchini", "red onion", "fresh basil", "rice vinegar", "Dijon mustard", "garlic cloves", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 310.0 [FatContent] 21.8 [SaturatedFatContent] 4.8 [CholesterolContent] 79.0 [SodiumContent] 725.8 [CarbohydrateContent] 11.1 [FiberContent] 2.2 [SugarContent] 7.4 [ProteinContent] 18.3 [RecipeServings] 4.0 [RecipeYield] 8 Skewers [RecipeInstructions] ["Preheat grill to medium (about 400ºF]. Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers.", "Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes.", "PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g]; PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg." ]
[Name] Curried Chicken Salad [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-26T14:00:00Z [Description] Sweet, spicy, savoury and tart &ndash; this salad has it all. Creamy yogurt dressing pairs perfectly with crispy apples and veggies, tender chicken and crunchy almonds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/Ay9THnJRZCThAAKM3siw_90562H.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1/2", "1/4", "1", "1/4"] [RecipeIngredientParts] ["peach yogurt", "curry paste", "chicken", "gala apples", "celery", "red onion", "boston lettuce", "cilantro leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.9 [FatContent] 5.2 [SaturatedFatContent] 0.6 [CholesterolContent] 1.0 [SodiumContent] 43.3 [CarbohydrateContent] 17.5 [FiberContent] 3.9 [SugarContent] 11.8 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, stir together yogurt and curry paste. Add chicken, apples, celery, red onion and almonds; toss to coat. Divide lettuce leaves evenly among four plates and top with chicken mixture. Sprinkle with cilantro. Tip: You can make this salad even more filling by adding some brown rice or wheat berries to the chicken and apple mixture just before tossing.
[Name] Spinach and Meatball Soup With Outer Space Pasta [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-26T14:10:00Z [Description] Passata, a simple tomato pur&eacute;e, gives the broth a subtle sweet tomato flavour without being too overwhelming for picky eaters. If you can't find it, pur&eacute;e one cup of no-salt-added diced tomatoes in a blender or food processor instead. Serve with a side salad for a balanced meal your kids will ask for again and again. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/udOq9PLoTxy5nO7I2LVu_90677H.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "1", "1", "24", "1", NA] [RecipeIngredientParts] ["olive oil", "leek", "carrot", "celery", "zucchini", "tomatoes", "pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.6 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 29.2 [CarbohydrateContent] 20.6 [FiberContent] 2.3 [SugarContent] 3.9 [ProteinContent] 3.8 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1. Heat oil in large saucepan over medium heat. Add leek, carrot, celery and zucchini. Cook while stirring occasionally until beginning to soften, about 5 minutes. 2. Add broth and passata; bring to a boil. Add pasta; stir occasionally until liquid returns to a boil. Reduce heat to a simmer; cook 5 minutes. 3. Stir in frozen meatballs; return to a simmer. Cook, stirring occasionally, until meatballs are heated through and pasta is tender but firm; about 7 to 9 minutes. 4. Stir in spinach, salt and pepper; cook until spinach is wilted, about one minute. Chef's tip: Substitute a quarter cup frozen chopped spinach for fresh spinach, if that's what you have on hand.
[Name] Spooky Spiced Pineapple Whip [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-09-26T17:39:00Z [Description] Make and share this Spooky Spiced Pineapple Whip 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/53/36/90/YDBOlOwRSmYCbxNccQUR_0289430_GK_Pumpkimposters-Spooky-Spiced-Pineapple-Whip-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/90/dKJPTVMxTcOyfjT67gPD_0289430_GK_Pumpkimposters-Spooky-Spiced-Pineapple-Whip-4x3_V1.jpg"] [RecipeCategory] Frozen Desserts [Keywords] ["Ice Cream", "Dessert", "Halloween", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", NA, "16"] [RecipeIngredientParts] ["pineapple chunks", "unsweetened coconut milk", "banana", "ground cinnamon", "nutmeg", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.2 [FatContent] 3.1 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 12.0 [FiberContent] 0.8 [SugarContent] 9.9 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Combine pineapple, coconut milk, banana, cinnamon and nutmeg in a food processor. Process until smooth, about 5 minutes. Season with salt to taste. Transfer mixture to a piping bag, fitted with a large, plain round tip. Pipe swirls of the mixture into serving dishes. Decorate with mini chocolate chip eyes.
[Name] BUTTERNUT SQUASH JACK-O-TOTS [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-26T17:47:00Z [Description] Make and share this BUTTERNUT SQUASH JACK-O-TOTS 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/53/36/91/3itH85U1TsKeJP4vxH14_0289431_GK_Pumpkimposters-Butternut-Squash-Jack-O-Tots-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/91/YAqyVjHdStxvn4W5tI5g_0289431_GK_Pumpkimposters-Butternut-Squash-Jack-O-Tots-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/91/mc2ciwOBSrSA00vlri5q_0289431_GK_Pumpkimposters-Butternut-Squash-Jack-O-Tots-4x3_V3.jpg" ] [RecipeCategory] Vegetable [Keywords] ["Halloween", "< 30 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["9", "9", "1/4", "1/2", "1/2", "1", NA, "1/2", NA] [RecipeIngredientParts] ["white potatoes", "cheddar cheese", "all-purpose flour", "garlic clove", "oregano", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.6 [FatContent] 1.1 [SaturatedFatContent] 0.6 [CholesterolContent] 2.5 [SodiumContent] 99.6 [CarbohydrateContent] 14.1 [FiberContent] 1.2 [SugarContent] 1.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 12 Jack-O-Tots [RecipeInstructions] Place potato and butternut squash in saucepan and cover with 1 inch of water. Bring to boil and cook until tender, about 10 minutes. Drain and transfer to a heatproof bowl and mash. Stir in cheese, flour, garlic, herbs, salt and pepper. Spread breadcrumbs evenly in a shallow dish or baking sheet. Form mixture into patties, about 3-inches across and scant 1/2-inch thick. Freeze 15 minutes. Using a sharp knife, cut Jack O’Lantern faces in each patty. Place in breadcrumbs and turn to coat both side. Heat 2 tablespoons olive oil in a nonstick skillet over medium. Cook patties, 2 to 3 at a time for two minutes per side until golden brown, flipping gently with an offset spatula. Replace oil between batches to prevent scorching. Serve immediately.
[Name] PURPLE SWEET POTATO CREATURE COOKIES [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-26T17:53:00Z [Description] Make and share this PURPLE SWEET POTATO CREATURE COOKIES recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/92/yXedO97RpmQDr72FKad1_0289432_GK_Pumpkimposters-Purple-Sweet-Potato-Creature-Cookies-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/92/MtipJvuuSK27459mwSzu_0289432_GK_Pumpkimposters-Purple-Sweet-Potato-Creature-Cookies-4x3_V1.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Yam/Sweet Potato", "Potato", "Vegetable", "Halloween", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "1/2", "1/4", "1", "1", "1/2", "1", "1 -3", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "coarse salt", "unsalted butter", "light brown sugar", "granulated sugar", "egg", "purple sweet potato", "white chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.4 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 17.9 [SodiumContent] 67.9 [CarbohydrateContent] 16.6 [FiberContent] 0.2 [SugarContent] 10.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] Combine flour, baking powder and salt in a small mixing bowl. Whisk to combine. In mixer fitted with paddle attachment, cream butter, light brown sugar, and 1/2 cup granulated sugar on medium speed until light and fluffy. Add egg and beat until well combined. Add mashed ube or ube jam, ube flavoring and food coloring to reach desired hue. Add dry ingredients and mix on low speed until just combined. Form dough into a disc and wrap well with plastic wrap. Refrigerate at least 2 hours or overnight. Preheat oven to 350 degrees F. Using 2 tablespoon scoop, form dough into balls and roll in remaining granulated sugar. Bake cookies, 12 per tray, 14-16 minutes until just set. Transfer to wire rack to cool completely. Insert white chocolate chips, point side down, into cookies to form eyes and finish with a drop of melted dark chocolate to form pupils.
[Name] Shrimp Scampi Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-09-26T19:22:00Z [Description] Make and share this Shrimp Scampi Pizza recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/93/UZWExA7gQJyOzwUx1SFT_0287818_GK_Next-Level-Eats-300-Shrimp-Scampi-Pizza-16x9_V1.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "1/4", "1/4", "1/4", "1/8", "1/2", "1/2", NA, "1/3", "1", "1/4", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "shallot", "dry white wine", "heavy cream", "kosher salt", "ground black pepper", "medium shrimp", "cornmeal", "ricotta cheese", "mozzarella cheese", "parmesan cheese", "dried thyme", "chives", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1249.6 [FatContent] 90.5 [SaturatedFatContent] 54.5 [CholesterolContent] 581.3 [SodiumContent] 3058.4 [CarbohydrateContent] 21.0 [FiberContent] 1.7 [SugarContent] 4.5 [ProteinContent] 78.2 [RecipeServings] nan [RecipeYield] 1 12-inch pizza [RecipeInstructions] Preheat oven to 500 degrees with pizza stone on bottom rack. Melt butter in a large skillet over medium heat. Saute garlic and shallots until fragrant and softened, about 2-3 minutes. Stir in white wine, heavy cream, salt and pepper and bring to a boil. Reduce to a simmer and cook until about 2-3 tablespoons of liquid remain. Stir in shrimp and cook until just starting to look pink, about 1 minute. Remove from heat and set aside. Roll or stretch out the pizza dough into a 12-inch circle and place on a cornmeal dusted pizza peel. Top with shrimp, 5-6 dollops of ricotta cheese, mozzarella cheese, parmesan cheese, dried thyme and season with salt and pepper. Transfer pizza preheated pizza stone and bake until cheese is bubbling and crust is browned and crisp. Top with chives and tomatoes and cut into wedges to serve.
[Name] Shrimp Scampi Lasagna [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-09-26T20:09:00Z [Description] Make and share this Shrimp Scampi Lasagna 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/NWKQi0MdQPeu0esm2rWg_0287819_GK_Next-Level-Eats-300-Shrimp-Scampi-Lasagna-16x9_V3.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "6", "1/2", "1/4", "2", "1", "1", "2", "2", "1/2", "1", "9", "3", NA, NA] [RecipeIngredientParts] ["onions", "garlic cloves", "flour", "chicken broth", "medium shrimp", "fresh Italian parsley", "ricotta cheese", "parmesan cheese", "egg", "mozzarella cheese", "kosher salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.0 [FatContent] 30.1 [SaturatedFatContent] 17.6 [CholesterolContent] 228.0 [SodiumContent] 1149.2 [CarbohydrateContent] 14.5 [FiberContent] 0.4 [SugarContent] 5.5 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Melt butter in a medium saucepan over medium heat. Add onions, garlic and Italian seasoning and cook, stirring occasionally, until vegetables onions are softened, about 3 minutes. Stir in flour until completely combined, then whisk in milk and chicken broth. Increase heat to medium high, bring mixture to a boil then reduce to a simmer. Cook, whisking occasionally, until thickened about 3-5 minutes. Stir in shrimp, 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 1 minute until shrimp is just starting to turn pink. Turn off heat and set aside. In a medium bowl, stir to combine ricotta, 1/2 cup parmesan cheese and egg until smooth. To assemble lasagna, in a 9x13 (un-greased] baking dish, spoon 1/2 cup shrimp sauce into the bottom of the dish. Top with 3 noodles. Spread 1/3 of the ricotta over the noodles, top with 1/3 of the shrimp and sauce and 1 cup shredded mozzarella. Top with 3 more noodles and repeat layering the ricotta, shrimp with sauce and mozzarella. Top with the last 3 noodles, the rest of the ricotta, the shrimp with sauce and mozzarella. Sprinkle the top with 1/4 cup parmesan, transfer to the oven and bake until bubbling and starting to brown, about 40-45 minutes. Let cool 5-10 minutes before cutting. Garnish with 1 tablespoon chopped parsley and serve.
[Name] Shrimp Scampi Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-09-26T20:09:00Z [Description] Make and share this Shrimp Scampi Dip recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/V9dSSNQ8qFNbmoChaA1A_0287820_GK_Next-Level-Eats-300-Shrimp-Scampi-Dip-16x9_V2.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "1/2", "8", "1/4", "1/4", "6", "1/3", "1/3", "1/2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "yellow onion", "medium shrimp", "dry white wine", "cream cheese", "sour cream", "mayonnaise", "mozzarella cheese", "parmesan cheese", "Italian parsley"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 352.1 [FatContent] 26.7 [SaturatedFatContent] 15.1 [CholesterolContent] 153.4 [SodiumContent] 760.3 [CarbohydrateContent] 6.8 [FiberContent] 0.5 [SugarContent] 3.3 [ProteinContent] 19.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F and place rack on top 3rd of the oven. Melt butter in an 8-inch cast iron skillet or oven safe pan. Saute garlic and onion until soft, about 2-3 minutes. Add shrimp, chili flakes and salt. Cook until shrimp turns pink, about 1-2 minutes. Add white wine and cook at a simmer until about 1 tablespoon liquid remains. Remove from heat and stir in cream cheese, sour cream, mayonnaise, mozzarella cheese, 1/4 cup parmesan cheese, 2 tablespoons parsley and salt to taste. Top with remaining 1/4 cup parmesan cheese and place skillet into oven. Bake for 18-20 minutes until cheese is bubbling. Increase heat to broil and cook until the top is browning in spots, about 3-5 minutes more. Remove from oven and top with 1 tablespoon chopped parsley. Let rest 5 minutes before serving with toast or crackers and vegetable crudite.
[Name] Panda Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-09-26T20:09:00Z [Description] Make and share this Panda Donuts recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/96/snA48OORiuG7f3rk4AYA_0287826_GK_Next-Level-Eats-300-Panda-Donuts-16x9_V5.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "20", "1/2", "10", "24"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 181.3 [FatContent] 9.9 [SaturatedFatContent] 5.3 [CholesterolContent] 5.0 [SodiumContent] 79.1 [CarbohydrateContent] 22.1 [FiberContent] 0.4 [SugarContent] 18.6 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 24 donuts [RecipeInstructions] Preheat oven to 325 degrees F. Spray two donut pans with nonstick cooking spray; set aside. Prepare cake batter according to package directions. Spoon batter into prepared pans, filling only about 1/2 way up the sides the wells. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Repeat process with remaining batter. Melt the white and black candy melts according to instructions. Dip each donut into the melted white chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Sprinkle the bottom 3rd of the donut with confetti sprinkles. Let set completely. Transfer melted black candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe chocolate onto each cookie half, place on rack and chocolate let set. Pipe the eyes and mouth of the panda onto the donut. Use a sharp pairing knife and make 2 cuts along the sides for the ears, then insert the chocolate covered Oreos into the cuts.
[Name] Pineapple Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-09-26T20:09:00Z [Description] Make and share this Pineapple Donuts recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/P0r7dQvMSjuXhaBOmsw8_0287827_GK_Next-Level-Eats-300-Pineapple-Donuts-16x9_V1.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "3", "3/4", "1/4", "1/3", "20", "10"] [RecipeIngredientParts] ["eggs", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.9 [FatContent] 8.3 [SaturatedFatContent] 2.1 [CholesterolContent] 46.5 [SodiumContent] 18.7 [CarbohydrateContent] 2.2 [FiberContent] 0.0 [SugarContent] 1.6 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 12 donuts [RecipeInstructions] Preheat oven to 325 degrees F. Spray 2 donut pans with cooking spray; set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine yellow cake mix, eggs, pineapple juice, coconut milk and vegetable oil until batter is thick and smooth, about 2 minutes on medium speed. Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. Melt the yellow and light cocoa candy melts according to instructions. Dip each donut into the melted yellow chocolate, dipping them deep enough to just fill the center. Remove and place on a wire rack set over a baking sheet. Let set completely. Transfer melted light cocoa candy melts to a small squeeze bottle or pastry bag fitted with a small tip. Pipe crossing lines onto each donut, about 4 going in each direction. Top with pineapple top cutouts.
[Name] Cereal Milk Donuts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-09-26T20:14:00Z [Description] Make and share this Cereal Milk Donuts recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/98/bCTNI5SUTvOmpPwaWW9f_0287828_GK_Next-Level-Eats-300-Cereal-Milk-Donuts-16x9_V1.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", NA, "1", "3", "1/3", "2 1/2", NA] [RecipeIngredientParts] ["eggs", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.0 [FatContent] 12.9 [SaturatedFatContent] 2.6 [CholesterolContent] 51.3 [SodiumContent] 284.5 [CarbohydrateContent] 56.6 [FiberContent] 0.4 [SugarContent] 43.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 12 donuts [RecipeInstructions] ["Preheat oven to 325 degrees F. Spread 1 cup fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from oven, let cool and then stir into 2 cups milk. Let sit 10 minutes, strain to reserve milk and discard cereal.", "Spray a donut pan with nonstick cooking spray; set aside. Using a hand mixer or stand mixer fitted with the whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk, eggs and vegetable oil and mix on medium spread until well combined and fluffy, about 2-3 minutes.", "Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely.", "In a large bowl, whisk to combine confectioners sugar and 1/4 cup reserved cereal milk, adding more if needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into the glaze, place icing side up on a wire rack over a baking sheet, and top with cereals, pressing gently to help adhere." ]
[Name] Pizza Skulls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-09-26T20:17:00Z [Description] Make and share this Pizza Skulls 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/53/36/99/lKKTk6lTwG17xss4PoM4_0287834_GK_Next-Level-Eats-300-Pizza-Skulls-16x9_V2.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533699/vNldQ7yUTR6TXn1AjcGU_IMG_0126.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/99/Ic2p9yKZTd6LnLJ5lf7m_89C1BDBD-8743-4115-AEF7-860592FEDF27.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533699/PTrRUltMTXVFUimdBbIX_Skull_pizzas_for_dinner.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/99/ARr5tcKwQy6v8bWlwlEO_IMG_20171026_181522372.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/99/3UyywKgJSECuHY3DyiOq_A0E0C788-0DA9-4BD7-B23F-D1DF09344844.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/36/99/HwKuTpWTQSS7EJE21CRI_0B7F44F4-C0A4-429E-96FD-03082BAB6AB6.jpeg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] [NA, NA, "1 1/2", "6", "3/4", "1/2", "18", "2", NA] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "Italian sausage", "parsley sprig"] [AggregatedRating] 5.0 [ReviewCount] 27.0 [Calories] 282.4 [FatContent] 21.0 [SaturatedFatContent] 9.2 [CholesterolContent] 55.3 [SodiumContent] 866.1 [CarbohydrateContent] 5.2 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 17.4 [RecipeServings] nan [RecipeYield] 6 skulls [RecipeInstructions] Preheat oven to 400 degrees. Spray skull mold with nonstick spray; set aside. Unroll pizza dough and stretch or roll into a 21x 8-inch rectangle with the long edge closest to you. Cut into six 3 1/2-inch wide strips. Working one at a time if necessary, lay dough into skull cavities. Add to the center a tablespoon shredded mozzarella, a tablespoon of grated parmesan, 1 tablespoon marinara sauce, a spoonful sausage, 3 pepperoni, another tablespoon sauce, one more tablespoon mozzarella and a sprinkle Italian seasoning. Fold dough over fillings and pinch dough together to seal. Repeat with remaining ingredients. Bake for 20 minutes, remove from molds, place on a platter and garnish with parsley sprigs. Serve with extra warm pizza sauce for dipping. Buy Now: Skull Pan - $30.06. https://amzn.to/2A3hHYJ. Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18].
[Name] Jalapeno Popper Mummies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-09-26T20:22:00Z [Description] Make and share this Jalapeno Popper Mummies 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/OufZG8fdTzmNH4UcW0eg_0287835_GK_Next-Level-Eats-300-Bacon-Jalapeno-Popper-Mummies-16x9_V2.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "4", "2", "2", "1/4", "3", "1", "24", NA] [RecipeIngredientParts] ["cream cheese", "monterey jack pepper cheese", "cheddar cheese", "scallion", "bacon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 80.8 [FatContent] 6.5 [SaturatedFatContent] 3.8 [CholesterolContent] 21.1 [SodiumContent] 99.1 [CarbohydrateContent] 2.6 [FiberContent] 0.4 [SugarContent] 0.8 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12 poppers [RecipeInstructions] Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. In a large bowl, combine cream cheese, pepper jack cheese, cheddar cheese, scallions and salt. Fill jalapeño halves with the cheese mixture, top each with bacon, and place on a plate or tray. Unroll the crescent rolls and pull apart into 4 rectangles. Pinch the diagonal perforation together and press lightly to make smooth. Cut each rectangle into 6 long strips. Wrap 2 pieces of dough around each stuffed pepper, leaving room for the eyes. Place the wrapped peppers about 2 inches apart on prepared pan and bake until golden and puffed, about 13-15 minutes. Remove poppers from oven and place 2 eyes on the opening towards the stem. Place on a platter and serve with ranch dressing.
[Name] Color-Changing Witch's Brew [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-09-26T20:24:00Z [Description] Make and share this Color-Changing Witch's Brew 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/53/37/01/J8et2nprQLuKsemWf8gK_0287836_GK_Next-Level-Eats-300-Color-Changing-Witches-Brew-16x9_V1.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4", "1"] [RecipeIngredientParts] ["tea", "honey", "vodka", "ginger beer", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.0 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 9.7 [CarbohydrateContent] 18.5 [FiberContent] 1.9 [SugarContent] 12.5 [ProteinContent] 0.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring 2 cups water to a boil. Remove from heat, add tea and honey and let steep until water is a deep blue color, about 5 minutes. Strain (if using flowers] and pour into an ice tray, then freeze. Use a food processor or blender to crush blue ice. To make drink, fill glass with regular crushed ice. Top with 1 cup crushed blue ice. Pour in vodka, ginger beer and juice from 1/2 lime. Top with another 1 cup crushed blue ice and garnish with remaining 1/2 lime.
[Name] Creamy Dark Hot Chocolate [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-09-26T21:14:00Z [Description] Make and share this Creamy Dark Hot Chocolate recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1/8", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["heavy whipping cream", "coconut milk", "water", "cardamom pods", "ground cinnamon", "vanilla extract", "salt", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.6 [FatContent] 72.5 [SaturatedFatContent] 38.3 [CholesterolContent] 163.0 [SodiumContent] 210.7 [CarbohydrateContent] 12.2 [FiberContent] 4.9 [SugarContent] 0.5 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 1 serving [RecipeInstructions] In a small saucepan, combine the coconut milk or heavy whipping cream, water, or almond milk, cardamom, cinnamon, vanilla, salt and Truvia. Bring to a boil. When bubbles form on top, remove from the heat and let it sit for 5 minutes. Add the unsweetened chocolate and MCT oil, or coconut oil, and let it melt while stirring. Pour the chocolate mixture through a sieve into a blender and pulse for a few seconds until smooth and frothy. Serve hot!
[Name] Creamy Keto Coffee [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-09-26T21:14:00Z [Description] Make and share this Creamy Keto Coffee recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4 - 1/2", "3", "1"] [RecipeIngredientParts] ["brewed coffee", "black tea", "coconut milk", "heavy whipping cream", "coconut oil", "unsalted butter", "coconut oil", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 419.8 [FatContent] 41.9 [SaturatedFatContent] 16.8 [CholesterolContent] 583.9 [SodiumContent] 32.8 [CarbohydrateContent] 2.8 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 1 serving [RecipeInstructions] In a blender, combine the hot coffee or tea, coconut milk or heavy whipping cream, MCT oil, butter, cinnamon or vanilla, and egg yolks. Pulse until smooth and frothy. Serve hot!
[Name] Thanksgiving Matcha Cranberry Scones [AuthorId] 2001729958 [AuthorName] Aiya America [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-09-26T21:16:00Z [Description] You know it&rsquo;s officially holiday season when Christmas songs fill the radio, and Starbucks&rsquo; red cups start flooding your Instagram feed (not complaining, though!). With this magical season comes one of our favorite holidays: Thanksgiving! Not only is it centered around good food and appreciation of all the wonderful things in your life (#blessed), but you get to eat said food with the people you love most. So give thanks this year with handmade treats like these Matcha Cranberry Scones, because what better way to people&rsquo;s hearts than with homemade goods? Happy Thanksgiving! https://www.aiya-america.com/blog/thanksgiving-matcha-cranberry-scones/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001729958/h3HEJrkROqTh72H2LCLG_MatchaCranberryScones2_1_.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/2", "1/3", "1/2", "3", "1", "1/2", "1/2", "1/3 - 1/2", NA, "1", "1 -3", "1/2", "2"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "sugar", "butter", "vanilla extract", "egg", "dried cranberries", "white chocolate chips", "sugar", "powdered sugar", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.8 [FatContent] 5.9 [SaturatedFatContent] 3.6 [CholesterolContent] 22.1 [SodiumContent] 150.7 [CarbohydrateContent] 21.1 [FiberContent] 0.5 [SugarContent] 11.1 [ProteinContent] 1.8 [RecipeServings] 20.0 [RecipeYield] 100 100 [RecipeInstructions] Preheat oven to 400&deg;F. Sift and whisk the dry ingredients together. Add the cold and cubed butter to the dry ingredients and cut with a pastry cutter (or two knives] until crumbly. Whisk the wet ingredients together. Add the wet ingredients to the dry ingredients, along with the dried cranberries and white chocolate, until a soft dough forms. Divide the dough in half. Flatten each chunk until the dough is about 3/4 inch thick. Cut the dough into 8 wedges and place on a greased baking sheet, flattening the sides as necessary. Dab the wedges with cashew milk and top with sanding sugar and sliced almonds. Bake for 12-15 minutes, or until the edges are golden brown. For the glaze: mix the powdered sugar, cashew milk, and vanilla extract until smooth. Top the scones with glaze as desired, and enjoy!
[Name] Pepperoni Pizza Fat Bombs [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-26T21:16:00Z [Description] Make and share this Pepperoni Pizza Fat Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "12", "1", "1/2", "1/4", "1 -2", "1/8", "1", "1/3"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "garlic", "mozzarella cheese", "fresh herbs", "dried herbs", "chili powder", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.5 [FatContent] 12.1 [SaturatedFatContent] 7.0 [CholesterolContent] 33.1 [SodiumContent] 210.0 [CarbohydrateContent] 4.0 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] 6 fat bombs [RecipeInstructions] In a bowl, mash together the cream cheese and the butter with a fork, or process in a food processor until smooth. In a large skillet, set over medium heat, cook the pepperoni slices on both sides until crispy. Transfer to a plate to cool. Add the garlic and red pepper to the pepperoni juices in the skillet and cook for a few minutes over medium heat until fragrant. Remove from the heat and cool slightly. Add to the cream cheese and butter mixture and mix well with an electric beater or a hand whisk. Add the grated mozzarella cheese, herbs, chili powder, and salt. Mix well again. Refrigerate fro 20 to 30 minutes, or until set. Using a large spoon or an ice cream scoop, divide the mixture into 6 balls. Roll each ball in the Parmesan cheese and place on top of 2 slices of crisped pepperoni. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
[Name] Stilton and Chive Fat Bombs [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-09-26T21:17:00Z [Description] Make and share this Stilton and Chive Fat Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3 1/2", "1/4", "1/2", "2", "1", "1/3"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "Stilton cheese", "blue cheese", "spring onions", "fresh parsley", "fresh chives", "spring onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.8 [FatContent] 16.6 [SaturatedFatContent] 10.2 [CholesterolContent] 47.0 [SodiumContent] 212.4 [CarbohydrateContent] 1.5 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 6 fat bombs [RecipeInstructions] In a bowl mash together cream cheese and butter, or process in a food processor until smooth. Add the crumbled Stilton or other blue cheese, spring onions and parsley. Mix until well combined. Refrigerate fro 20 to 30 minutes, or until set. Using a large spoon or ice cream scoop, divide the mixture into 6 balls. Roll each ball in the chopped chives and place on a plate. Enjoy immediately or refrigerate in an airtight container for up to 5 days.
[Name] Herbed Cheese Fat Bombs [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-26T21:18:00Z [Description] Make and share this Herbed Cheese Fat Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3 1/2", "1/4", "4", "4", "2 -3", "2", NA, "5"] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "sun-dried tomatoes", "fresh herbs", "dried herbs", "garlic cloves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.9 [FatContent] 17.9 [SaturatedFatContent] 10.6 [CholesterolContent] 50.7 [SodiumContent] 201.1 [CarbohydrateContent] 2.5 [FiberContent] 0.3 [SugarContent] 1.3 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 5 fat bombs [RecipeInstructions] In a bowl, mash together the cream cheese and butter, or process in a food processor until smooth. Add the sun-dried tomatoes, olives, herbs and garlic. Season with salt and pepper. Mix well to continue. Refrigerate for 20 to 30 minutes, or until set. Using a large spoon or ice cream scoop, divide the mixture into 5 balls. Roll each ball in the Parmesan cheese. Enjoy immediate or refrigerate in an airtight container for up to 1 week.
[Name] Salmon Pate Fat Bombs [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-26T21:18:00Z [Description] Make and share this Salmon Pate Fat Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "1/3", "1 7/8", "1", "2", NA, NA] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "smoked salmon", "fresh lemon juice", "fresh dill", "pepper", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.2 [FatContent] 16.3 [SaturatedFatContent] 9.8 [CholesterolContent] 47.4 [SodiumContent] 125.5 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 6 fat bombs [RecipeInstructions] ["In a food processor, combine the cream cheese, butter or ghee, smoked salmon, lemon juice, dill and pepper. Pulse until smooth.", "Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet Garnish each with more dill. Refrigerate fro 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons per serving and serve on top of lettuce leaves (if using]. Keep refrigerated in an airtight container for up to 1 week." ]
[Name] White Bean Tossed Salad [AuthorId] 2001729554 [AuthorName] youthchef [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-09-26T21:18:00Z [Description] Make and share this White Bean Tossed Salad recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001729554/el2QTMD1Q8aRcU5OeX0e_2017%2009%2020%2001%20(1).JPG" [RecipeCategory] Low Cholesterol [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["10", "1", "1", "2", "2", "1", "3", "1", "1/2", "1/8"] [RecipeIngredientParts] ["romaine lettuce", "carrot", "cannellini", "white beans", "green onions", "chives", "fresh parsley", "lemon juice", "vinegar", "olive oil", "sugar", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.4 [FatContent] 7.1 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 209.3 [CarbohydrateContent] 18.0 [FiberContent] 4.8 [SugarContent] 1.4 [ProteinContent] 5.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash greens thoroughly in a cold water bath. Spin in a salad spinner or place on a towel to dry. Gently shred into bite size pieces. Peel, wash and grate the carrot. Drain beans and rinse thoroughly. Mince the parsley and green onion. Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together. Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.
[Name] Light Vegan Chocolate Banana Cake [AuthorId] 2001727826 [AuthorName] sarahilayda [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-09-26T21:19:00Z [Description] I was looking for a light vegan chocolate cake with little sugar but I just couldn't find it. So I decided to make my own and it worked pretty well! Hope you will enjoy it too^^ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001727826/zzinFx2sRhmboa3olYlN_20170926_233711.jpg" [RecipeCategory] Dessert [Keywords] ["Tropical Fruits", "Fruit", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1", "1", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["flour", "water", "sugar", "banana", "baking powder", "vanilla extract", "apple cider vinegar", "cocoa powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.6 [FatContent] 5.3 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 383.2 [CarbohydrateContent] 41.3 [FiberContent] 2.1 [SugarContent] 18.1 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] First of all you can make this recipe as it is by that I mean combine these ingredients in 1 bowl or you can make 2 separate batches one with chocolate, one with banana and mix to get this colour difference in the cake. Even if you decide to make this recipe in just 1 bowl or 2 bowls, it's quite simple. Preheat the oven to 350 degrees, 15 minutes prior to baking. Sift the flour, cocoa powder in the bowl then add the rest of the dry ingredients and mix. Add the liquid ingredients, mashed banana and fold. You can use any kind of bowl to bake it, depending on what you're looking for. If you want a thick layer of cake, use a smaller bowl if you want a think cake like I did, use a bigger one, totally up to you. Cook the cake until the toothpick comes out clear mine took around 25 minutes, depending on your bowl's size this will change. Then let it cool down then cut it into sizes, Pour some powdered sugar on top, and you are done. You can add nuts or white/dark chocolate chips or whatever basically to this recipe and add more sugar if you want a sweeter cake, totally up to you. But I prefer it this way, I'm not a fan of really sweet desserts so -- You can remove the banana and make it a chocolate cake as well but if you're going to do that double the amount of the cocoa powder. Enjoy!
[Name] Black Eyed Pea and Shrimp Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-09-27T16:47:00Z [Description] Make and share this Black Eyed Pea and Shrimp Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "3", "3", "2", "4", "1", "1/2", "24", "1/4", NA] [RecipeIngredientParts] ["dried black-eyed peas", "bay leaves", "fresh savory", "carrots", "garlic cloves", "coarse salt", "extra virgin olive oil", "shrimp", "cider vinegar", "boston lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.5 [FatContent] 14.1 [SaturatedFatContent] 2.0 [CholesterolContent] 22.7 [SodiumContent] 409.0 [CarbohydrateContent] 21.0 [FiberContent] 3.8 [SugarContent] 2.9 [ProteinContent] 10.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put peas into a medium saucepan and cover with water by 4 inches. Add bay leaves, savory sprigs, carrots and crushed garlic. Bring to a boil. Reduce to a simmer. Cook, partially covered, 10 minutes. Season with 1 teaspoon salt. Cook until tender but not mushy; begin checking after 10 minutes more (cooking times will vary]. Drain. Discard bay leaves, savory sprigs, carrots and garlic. Heat 2 tablespoons oil in a large skillet over medium heat. Add sliced garlic; cook until fragrant but not brown, about 1 minute. Add shrimp and 2 tablespoons water. Raise heat to medium-high. Cover and cook, stirring occasionally, until shrimp are opaque and water has evaporated, about 3 minutes. Add pea mixture, remaining 6 tablespoons oil and the vinegar. Season with salt. Stir in chopped savory. Cook 1 minute more. Remove from heat. Serve warm over lettuce, garnished with savory sprigs.
[Name] Mustard Greens and Peas [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-09-27T17:05:00Z [Description] Make and share this Mustard Greens and Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Greens [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "1/2", NA, "10"] [RecipeIngredientParts] ["unsalted butter", "yellow onion", "garlic cloves", "low sodium chicken broth", "green peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.8 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 7.7 [CarbohydrateContent] 6.9 [FiberContent] 2.1 [SugarContent] 2.6 [ProteinContent] 2.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until transluscent, about 2 minutes. Stir in greens and stock; season with salt and pepper. Cover, and cook, sirring occasionally, until greens are wilted but not completely cooked, about 8 minutes. Stir in peas. (If using fresh peas, cook them 2 minutes in salted boiling water before adding to greens.]. Cover, and cook, stirring occasionally, until peas are tender and bright green, about 5 minutes. Transfer to a serving dish with a slotted spoon. Serve immediately.
[Name] White Corn Spoon Bread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-09-27T17:18:00Z [Description] Make and share this White Corn Spoon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "3", "3", NA, "2 1/2", "6"] [RecipeIngredientParts] ["unsalted butter", "stone-ground white cornmeal", "water", "baking powder", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.1 [FatContent] 18.7 [SaturatedFatContent] 10.2 [CholesterolContent] 179.2 [SodiumContent] 213.0 [CarbohydrateContent] 36.2 [FiberContent] 1.5 [SugarContent] 5.4 [ProteinContent] 10.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375*. Butter a 9 x 13-inch baking dish; set aside. Whisk together cornmeal, milk, butter, 3 cups water, 1 tablespoon salt, and a pinch of pepper in a medium saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium. Cook, whisking constantly, until mixture has thickened, 6 to 8 minutes. Transfer to a large bowl, and let stand 15 minutes. Whisk baking powder into cornmeal mixture. Whisk in eggs. Pour into prepared baking dish. Bake 20 minutes. Reduce oven temperature to 350* and bake until puffed, golden and set in center, about 20 minutes more. Let stand 15 minutes before serving.
[Name] Roasted Purple Yam Stew [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2017-09-27T17:41:00Z [Description] Ever since I first saw purple cauliflower on a cooking competition show, I've wanted to make a soup from them. Unfortunately, I have yet to find any. But, I did find purple yams at an Asian market after a tip from a fellow home cook, and I'm glad I did. This recipe makes for a very thick soup that's similar to split pea soup in consistency. The orange circles in the picture are my Habanero Jelly recipe (http://www.food.com/recipe/habanero-jelly-528054). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/vQAeAtsZRtSmG2IYm6bU_IMG_0910.JPG" [RecipeCategory] Stew [Keywords] ["Yam/Sweet Potato", "Potato", "Vegetable"] [RecipeIngredientQuantities] ["4", "1", "4", "1", "1", "2", "2", "4", "1", "1", "6", "1", "1", "2", "5", "2"] [RecipeIngredientParts] ["corn", "shrimp", "water", "carrot", "thyme", "onions", "olive oil", "Chinese five spice powder", "kosher salt", "chili peppers", "fresh galangal root", "ginger", "garlic", "shiitake mushrooms", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.2 [FatContent] 8.8 [SaturatedFatContent] 1.3 [CholesterolContent] 71.4 [SodiumContent] 1219.4 [CarbohydrateContent] 54.4 [FiberContent] 8.0 [SugarContent] 6.8 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring enough water to cover the corn to a boil. Add a pinch of salt, and boil for 8 minutes. Extract the corn, but retain 4 cups of the water. Cut the corn from the cobs and set aside, retaining the cobs. Combine corn cobs, shrimp shells, water, carrot, thyme, and one 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. Meanwhile, preheat oven to 350 degrees F. peel yams until the purple inside is exposed. Cut into 1\" chunks, discarding any parts that aren't purple. Toss with 2 tablespoons olive oil, salt, and Chinese Five Spice. Arrange on baking sheets so they aren't touching. Cook for 20 minutes or until softened somewhat. Remove from oven and set aside. While the yams roast, heat remaining oil in a large pot on medium. Saute onions until soft, about 10 minutes. Add peppers, galangal, garlic, ginger, and remaining chopped onion. Saute for about a minute, constantly stirring. Add shrimp to the pan, stirring occasionally to keep spices from burning. Cook both sides of shrimp for minutes, then remove from pan - leaving the ginger and other contents in the pot - and set aside. Add roasted yams to the pot, and stir to coat with the contents of the pan. Add stock. Stir, scraping up whatever sticks to the bottom of the pan. Lower to a simmer and cook for another 30 minutes, or until yams are soft. Pour contents of pot in a blender and puree. Use a spatula to scrape down the sides, since the mixture will be thick. Remove stems from mushrooms and slice in 1/4\" pieces. Add to the pot and cook for 5 minutes. Add the corn, shrimp, and green onion and stir thoroughly. Serve with habanero jelly of this isn't spicy enough for you.
[Name] Vietnamese Chicken Pho [AuthorId] 2001731692 [AuthorName] Sean C. [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-09-27T20:45:00Z [Description] Make and share this Vietnamese Chicken Pho recipe from Food.com. [Images] character(0) [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "2 -3", "8", "1", "1", "3", "5"] [RecipeIngredientParts] ["raw chicken", "bean sprouts", "Thai basil", "hoisin sauce", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.0 [FatContent] 10.1 [SaturatedFatContent] 2.2 [CholesterolContent] 16.1 [SodiumContent] 3105.5 [CarbohydrateContent] 118.2 [FiberContent] 6.0 [SugarContent] 50.0 [ProteinContent] 17.6 [RecipeServings] 5.0 [RecipeYield] 10 cups [RecipeInstructions] cook chicken until juices run clear and no pink is left. shred the chicken and add to the chicken stock. add bean sprouts, basil and cook noodles until tender. Strain noodles and add to chicken stock and continue cooking until al dente. spoon soup into individual bowls and serve with hoisin sauce and lime wedges.
[Name] Pumpkin Coffee Break Cake [AuthorId] 622213 [AuthorName] muffin-maker [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-09-27T20:45:00Z [Description] Make and share this Pumpkin Coffee Break Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "< 60 Mins", "For Large Groups", "From Scratch"] [RecipeIngredientQuantities] ["2", "2 1/2", "2", "1", "1", "3/4", "1", "1/4", "2", "4", "3/4", "1/2", "2", "1 1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "pumpkin pie spice", "water", "canned pumpkin", "sugar", "canola oil", "vanilla", "pecans", "sugar", "cornstarch", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 192.5 [FatContent] 7.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 98.8 [CarbohydrateContent] 29.2 [FiberContent] 1.3 [SugarContent] 15.5 [ProteinContent] 3.2 [RecipeServings] 16.0 [RecipeYield] 1 bundt cake [RecipeInstructions] Preheat oven to 325 degrees F. Generously coat a 10 inch nonstick fluted tube pan with nonstick cooking spray, set aside. In a medium bowl, combine flour, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp salt, set aside. In a small bowl combine the water and pumpkin. In a large bowl combine the 1 cup sugar, the oil, and the vanilla. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined. Sprinkle pecans in the bottom of the prepared pan. Carefully pour batter evenly over pecans. Bake 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes. Invert pan and cake together. Remove pan. Cook cake on wire rack at least 2 hours. Meanwhile, for glaze, in a small saucepan combine orange uice, the 2 tbsp sugar, and the cornstarch, stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir 1 minute more. Remove from heat. Stir in the 1/2 tsp vanilla. Cool completely. Just before serving, drizzle cooled glaze evenly over cooled cake. If desired, garnish with orange slices. ** Sugar substitutes not recommended for this recipe.
[Name] Nut Butter Protein Fudge [AuthorId] 950412 [AuthorName] ejandrews [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-27T20:46:00Z [Description] Make and share this Nut Butter Protein Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "2", "3", "2", "2", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["smooth cashew butter", "coconut oil", "stevia", "pecans", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.1 [FatContent] 40.3 [SaturatedFatContent] 24.6 [CholesterolContent] 0.0 [SodiumContent] 775.4 [CarbohydrateContent] 2.9 [FiberContent] 1.7 [SugarContent] 1.1 [ProteinContent] 1.7 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Melt butter and oil. Mix togther. Line dish with parchment paper, pour in fudge and freeze.
[Name] Baked Apple Cider Donuts [AuthorId] 2001620891 [AuthorName] Ashley Holt [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2017-09-27T21:41:00Z [Description] Make and share this Baked Apple Cider Donuts recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/Y9iorUYSkqZr1y3WaDUo_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v4_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/2fPEcFdOTeCZyX2bAeSj_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v13_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/frwCQtJzThinXkq5Cvzr_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v8_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/TPm8o5WTQlKk3mFWr6Xy_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v15_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/6fSFurEZTR6wg6Nysxdv_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v17_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/18/W0TghUvyRZq4BYDVsh1b_GKNOW103_FN_Ashley-Holt-Apple-Cider-Doughnuts_4x3_v11_H.jpg" ] [RecipeCategory] Breakfast [Keywords] ["Dessert", "Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1", "2", "1", "2", "1/2", "1 1/2", "1 1/2", "2", "2", NA, NA, NA, NA] [RecipeIngredientParts] ["apple cider", "applesauce", "sugar", "eggs", "vanilla extract", "all-purpose flour", "ground cinnamon", "baking powder", "kosher salt", "powdered sugar", "apple cider", "sour apple"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 288.1 [FatContent] 5.6 [SaturatedFatContent] 0.9 [CholesterolContent] 31.0 [SodiumContent] 357.8 [CarbohydrateContent] 57.1 [FiberContent] 0.9 [SugarContent] 36.3 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 donuts [RecipeInstructions] ["Preheat oven to 325 degrees F. Lightly grease two 6-count donut pans and set aside.", "In a small saucepan over high heat, bring cider to a boil. Reduce heat to medium-low and simmer until reduced to 1/4 cup, about 15 minutes.", "In a large bowl, whisk together the vegetable oil, applesauce, sugar, eggs and vanilla. Add the reduced cider and stir to combine.", "In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Add dry ingredients to the wet mixture and stir until just incorporated.", "Transfer batter to a disposable piping bag. Pipe batter into donut pans, filling each well nearly to the rim. Bake until a toothpick inserted into a donut comes out clean, 12-14 minutes. Allow doughnuts to cool in pans for 10 minutes, then remove to a wire cooling rack and allow to cool completely.", "Meanwhile, in a large bowl whisk together powdered sugar and apple cider. Tint to desired shade of green using gel paste food coloring (glaze should be the consistency of glue; thin with additional cider if necessary]. Carefully dip the top of each doughnut into the glaze and decorate as desired with sprinkles, disco dust, a candy stem and candy leaves." ]
[Name] Chicken With Forty Cloves of Garlic [AuthorId] 2000701812 [AuthorName] dstripling [CookTime] PT1H6M [PrepTime] PT35M [TotalTime] PT1H41M [DatePublished] 2017-09-28T11:40:00Z [Description] Recipe courtesy of Ina Garten Show: Barefoot Contessa Episode: Dinner and a Movie.&nbsp;(FoodNetwork.com) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000701812/bMSw1NkEQKiSXlgeXOsU_1487007564359.jpeg" [RecipeCategory] Meat [Keywords] ["South American", "Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "2", NA, NA, "1", "2", "3", "1 1/2", "1", "2", "2"] [RecipeIngredientParts] ["garlic", "whole chickens", "kosher salt", "fresh ground black pepper", "unsalted butter", "olive oil", "cognac", "dry white wine", "fresh thyme leave", "all-purpose flour", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1138.3 [FatContent] 79.0 [SaturatedFatContent] 23.2 [CholesterolContent] 337.0 [SodiumContent] 313.2 [CarbohydrateContent] 13.6 [FiberContent] 0.8 [SugarContent] 0.9 [ProteinContent] 78.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside. Cut the chickens (3-1/2 lbs each] into eighths. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done. Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot. Pairs well with Chardonnay.
[Name] Chinese Broccoli Beef [AuthorId] 361019 [AuthorName] Seattle Pseudo Chef [CookTime] PT25M [PrepTime] PT35M [TotalTime] PT1H [DatePublished] 2017-09-28T19:18:00Z [Description] Make and share this Chinese Broccoli Beef recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Lunch/Snacks", "Steak", "Vegetable", "Meat", "Chinese", "Asian", "< 60 Mins", "Stir Fry", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "2/3", "1", "2", "2", "1", "2", "2", "4 -6", "1", "1", "16"] [RecipeIngredientParts] ["cornstarch", "water", "garlic powder", "low sodium beef broth", "reduced sodium soy sauce", "brown sugar", "minced garlic cloves", "broccoli florets", "onion", "rice", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.3 [FatContent] 9.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 1441.1 [CarbohydrateContent] 108.2 [FiberContent] 2.6 [SugarContent] 5.3 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make sauce/marinade: In a bowl, combine beef broth, soy sauce, brown sugar, ginger, and garlic until smooth. Add beef and marinate for 30 minutes. In a bowl, combine 2 tablespoon cornstarch, 2 tablespoons water and 1/2 tsp garlic powder until smooth. Remove beef from marinade; add it to the cornstarch mix bowl and toss. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon veggie oil (and a dash of sesame oil] until beef reaches desired doneness; remove and keep warm. Stir-fry broccoli and onion in 1 tablespoon oil (and a dash of sesame oil] for 4-5 minutes. Salt and pepper to taste. Return beef to pan. Add meat marinade to the pan. Cook and stir for 2 minutes. Serve over rice.
[Name] Daniel Breaker&rsquo;s Hamilton Cocktail [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-28T20:46:00Z [Description] Make and share this Daniel Breaker&rsquo;s Hamilton Cocktail 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/53/37/21/riw94O9tTdygBi8WEUFb_Screen%20Shot%202017-09-28%20at%203.59.10%20PM.png" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", "1/4", "1", "2", NA, "1", "1", "8"] [RecipeIngredientParts] ["rum", "lemon juice", "fresh thyme", "sugar", "water", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 908.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 70.3 [CarbohydrateContent] 206.0 [FiberContent] 0.1 [SugarContent] 201.9 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 1 cocktail [RecipeInstructions] ["In a cocktail shaker, combine rum, banana liqueur, lemon juice, thyme syrup and egg white. Shake gently to mix. Add ice to fill, then shake vigorously. Strain into a coupe, sprinkle bitters on top of the foam and garnish with fresh thyme.", "For the thyme syrup:", "Combine sugar, water and thyme sprigs in a small saucepan and bring to a simmer over medium-high heat, stirring often to dissolve sugar. Once the mixture is simmering, strain into a heat-proof airtight container and refrigerate until ready to use." ]
[Name] Quick Sauteed Squid [AuthorId] 314579 [AuthorName] Mrs Goodall [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-09-28T20:47:00Z [Description] Got this recipe from Epicurious. Prep time is 5 minutes, cook time is 1 minute. Use this recipe to as a protein addition to all kinds of dishes. [Images] character(0) [RecipeCategory] Squid [Keywords] ["No Shell Fish", "Weeknight", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/4", "1", "2", "2", "1/8"] [RecipeIngredientParts] ["squid", "sea salt", "olive oil", "garlic cloves", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.6 [FatContent] 28.6 [SaturatedFatContent] 4.1 [CholesterolContent] 264.7 [SodiumContent] 633.8 [CarbohydrateContent] 5.6 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 18.1 [RecipeServings] 1.0 [RecipeYield] 1 cup [RecipeInstructions] Toss squid strips with sea salt. Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 1 minute. Add squid and parsley or cilantro and cook, stirring, 30 seconds. (Squid will still be partially translucent but will con. Read More http://www.epicurious.com/recipes/food/views/Angel-Hair-Pasta-with-Sauteed-Squid-106145#ixzz11SMRTBRL.
[Name] Mrs. G's Tuna Mac &amp; Cheese [AuthorId] 314579 [AuthorName] Mrs Goodall [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-09-28T20:50:00Z [Description] Make and share this Mrs. G's Tuna Mac &amp; Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Cheese", "Low Cholesterol", "Healthy", "Kid Friendly", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["macaroni", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.7 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 44.5 [CarbohydrateContent] 89.7 [FiberContent] 5.2 [SugarContent] 4.7 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Open can of tuna and drain. Cook peas until heated but not overcooked. Cook mac & cheese according to package directions, mixing the cheese and noodles in the same pan used to cook the macaroni. Turn burner to medium low. Return pan to stove and add tuna, stirring until incorporated into mac & cheese. Add peas to mixture and carefully incorporate, so as not to squish the peas. Continue to to stir until tuna is heated. Enjoy!