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[Name] CHOCOLATE BANANa BREAD [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-09-29T03:20:00Z [Description] What better combination than banana and chocolate. this bread is delicious. serve toasted with butter for extra yumminess. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/3pdbFVwQPeTbJ1BkJZ4r_ban%20bread.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["1 2/3", "1", "3", "1/2", "1 1/4", "2", "1/2", "3", "1", "5"] [RecipeIngredientParts] ["plain flour", "bicarbonate of soda", "salt", "sugar", "eggs", "vanilla yogurt", "vanilla", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.1 [FatContent] 10.5 [SaturatedFatContent] 1.6 [CholesterolContent] 31.5 [SodiumContent] 216.4 [CarbohydrateContent] 46.3 [FiberContent] 2.0 [SugarContent] 27.1 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius grease and line bottom of large loaf tin. in a medium bowl, place the flour, bicarb soda, cocoa and salt. put aside. using an electric mixer, beat the sugar and eggs until light and fluffy. beat in the oil then the bananas, yoghurt and vanilla until well combined. fold in the dry ingredients. pour into tin. cook for approximately 50 - 60 minutes or until a skewer comes out clean. cool in tin for 10 minutes then remove to wire rack to cool completely. serve toasted with butter.
[Name] CHOCOLATE ROLO BROWNIE CUPCAKES [AuthorId] 2001473142 [AuthorName] shazzieau [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-09-29T03:38:00Z [Description] Make and share this CHOCOLATE ROLO BROWNIE CUPCAKES recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001473142/4IeLAUnvTaeWwmTRoHwF_rollo.jpg" [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["90", "250", "3/4", "3/4", "1/4", "3", "1/4", "1/8", "12"] [RecipeIngredientParts] ["butter", "dark cooking chocolate", "sugar", "plain flour", "eggs", "salt", "bicarbonate of soda", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.4 [FatContent] 25.8 [SaturatedFatContent] 15.6 [CholesterolContent] 62.5 [SodiumContent] 141.2 [CarbohydrateContent] 30.0 [FiberContent] 6.4 [SugarContent] 12.9 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans. whisk the sugar and eggs together until well combined. whisk in the flour, cocoa, salt and bicarb soda. place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20. seconds and stir till smooth. stir chocolate into the flour mix. 3/4 fill each pattypan. cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs. break the rolo into squares and quickly push 1 square into each cupcake, flat side up. cool in tin for 5 minutes then remove to wire rack to cool completely. ice with desired topping.
[Name] Perfect Roll out Sugar Cookie [AuthorId] 1247569 [AuthorName] Cindi in South Flor [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-09-29T18:09:00Z [Description] This sugar cookie not only has the perfect vanilla bean taste, but it also holds its shape perfectly when cooked. Everyone absolutely loves this cookie; it won't disappoint. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1247569/OFIFiJtYRFSAe1oLtAul_BIRTHDAY-WATERMELON.png" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/2", "3/4", "2", "1", "1/2", "1/4", "3 3/4"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "salt", "eggs", "vanilla bean paste", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.6 [FatContent] 11.0 [SaturatedFatContent] 6.7 [CholesterolContent] 47.8 [SodiumContent] 198.8 [CarbohydrateContent] 37.5 [FiberContent] 0.7 [SugarContent] 17.5 [ProteinContent] 3.5 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Place the butter, brown sugar, granulated white sugar, and salt in the mixer and mix until completely incorporated together.", "Add eggs, bean paste and extracts and mix until completely incorporated.", "Add flour all at once and mix until completely blended. The dough will pull away from the sides of the bowl.", "Separate the dough into two parts and roll each part between parchment paper. I roll mine 3/8 of an inch thick. You can roll however thick you want, but adjust the baking time if your cookies are rolled thinner than 3/8 of an inch.", "Chill the rolled out dough in the refrigerator for about 3 to 4 hours.", "Choose a cookie cutter and cut out your cookies into the desired shapes and place them on a cookie sheet lined with parchment paper and place that cookie sheet in the freezer for about 10 to 15 minutes.", "Bake for 15 minutes in a 350 degree oven. You will know they are done when the gloss is gone off the top of the cookies.", "Cool and eat plain or decorate with my awesome royal icing. It has a soft bite to it and an awesome taste." ]
[Name] Royal Icing That Won't Break Your Teeth [AuthorId] 1247569 [AuthorName] Cindi in South Flor [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-09-29T18:10:00Z [Description] This royal icing is made to have a slight crunch on the outside with a soft bite on the inside, It's puffy and tastes delicious. It dries so that you can stack the cookies without hurting the design, Super easy, super fast, and super tasty. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1247569/xysfV6QAQEqiqWEegheu_BUTTERFLY%20BIRTHDAY.png", "https://img.sndimg.com/food/image/upload/v1/img/feed/533727/9bZzSKd9TC6UmV6WzHrS_20200405_030126.jpg"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1", "2", "5", "2"] [RecipeIngredientParts] ["water", "corn syrup", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 1215.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 311.5 [FiberContent] 0.0 [SugarContent] 299.3 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Place the water, extract, corn syrup, and meringue powder in a mixing bowl and using a hand whisk, whisk it for about 30 seconds until it is puffy. Pour all the powdered sugar into the mixing bowl and beat on the lowest speed for 4 minutes.
[Name] Apple Pie in a Glass [AuthorId] 82994 [AuthorName] Iowahorse [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-09-29T18:10:00Z [Description] Make and share this Apple Pie in a Glass recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1 1/2"] [RecipeIngredientParts] ["low-fat milk", "applesauce", "cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.3 [FatContent] 2.6 [SaturatedFatContent] 1.6 [CholesterolContent] 12.2 [SodiumContent] 139.5 [CarbohydrateContent] 41.8 [FiberContent] 1.7 [SugarContent] 19.0 [ProteinContent] 8.4 [RecipeServings] 1.0 [RecipeYield] 1 drink [RecipeInstructions] "Shake all ingredients in a container with a tight fitting lid, or stir in a glass until well blended."
[Name] Quick Cajun Red Beans &amp; Rice [AuthorId] 2213854 [AuthorName] MattLamey [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-09-29T18:13:00Z [Description] Make and share this Quick Cajun Red Beans &amp; Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "4", "2", "1/2", "2", "1", NA, "1", "1/2", "1", "1", "2", "3"] [RecipeIngredientParts] ["chicken broth", "bay leaves", "cumin", "onion powder", "salt", "smoked sausage", "bacon", "onion", "bell pepper", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 779.0 [FatContent] 31.8 [SaturatedFatContent] 10.2 [CholesterolContent] 54.0 [SodiumContent] 1751.5 [CarbohydrateContent] 85.0 [FiberContent] 15.8 [SugarContent] 3.0 [ProteinContent] 37.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice sausage and dice onion, bell pepper, and bacon. Drain and rinse beans. Add 1 quart + 1 cup of stock to large (5 quart] pot, as well as red beans and all seasonings except garlic. Bring beans to boil for 15 minutes then use a masher to break apart the beans. While the beans are boiling -- Brown sausage & bacon in a skillet. Remove meat from skillet but leave the drippings. Saute onion & bell pepper in skillet until onions are translucent. Add garlic in last few minutes. Add meat, onion, pepper, garlic, & drippings to the pot. Simmer for 15 more minutes, then serve with rice. Add remaining 3 cups to rice cooking pot and prepare rice as directed by instructions.
[Name] Party Tuna Dip [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-09-29T20:13:00Z [Description] Make and share this Party Tuna 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/1136781/29etofL3QdalhE5pSeRh_tuna-dip-i-01%20(1).jpg" [RecipeCategory] For Large Groups [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1/4"] [RecipeIngredientParts] ["cream cheese", "albacore tuna", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 82.3 [FatContent] 4.9 [SaturatedFatContent] 2.5 [CholesterolContent] 26.8 [SodiumContent] 164.5 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 8.7 [RecipeServings] 20.0 [RecipeYield] 20 [RecipeInstructions] Mix the cream cheese and goya packets together with a mixer. Gently fold in the tuna and onions. Refrigerate for two hours or overnight. The longer the better the flavors will be. Serve with your favorite chips or crackers.
[Name] Salmon Pate Fat Bombs [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-09-30T02:07:00Z [Description] Make and share this Salmon Pate Fat Bombs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3 1/2", "1/3", NA, "1", "2", NA, NA] [RecipeIngredientParts] ["cream cheese", "unsalted butter", "smoked salmon", "fresh lemon juice", "fresh dill", "pepper", "lettuce leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.6 [FatContent] 15.9 [SaturatedFatContent] 9.7 [CholesterolContent] 45.3 [SodiumContent] 54.7 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 6 fat bombs [RecipeInstructions] In a food processor, combine the cream cheese, butter, 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 for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
[Name] Eggplant Tacos [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT16M [PrepTime] PT15M [TotalTime] PT31M [DatePublished] 2017-09-30T13:49:00Z [Description] This is my new favorite, and I bought more brie so I could make more. I rarely make the same recipe twice, but this is incredible. Recipe courtesy of epicurious. com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA] [RecipeIngredientParts] ["eggplant", "olive oil", "salt", "cheese slice", "fresh cilantro", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.5 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 6.5 [FiberContent] 3.9 [SugarContent] 2.7 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice the eggplant into 1/2 inch rounds and spread on an oiled baking sheet. Sprinkle with olive oil and salt and roast at 400 for 8 minutes on each side, or until golden. Place a piece of Brie cheese and fresh cilantro or basil on each eggplant round and fold like a mini taco.
[Name] Tomato Blue Cheese Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-09-30T13:58:00Z [Description] I never thought about adding blue cheese to tomato soup, but this was a good combination. I used fresh tomatoes and skipped the sweetener completely. Recipe courtesy or allrecipes.com. Serving size is estimated. [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] 268.8 [FatContent] 21.9 [SaturatedFatContent] 11.3 [CholesterolContent] 60.1 [SodiumContent] 474.0 [CarbohydrateContent] 14.1 [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] Cornbread Casserole [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-09-30T14:05:00Z [Description] Make and share this Cornbread Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "15 1/4", "10", "1", "1", "8 1/2", "1", "1/3", "8"] [RecipeIngredientParts] ["ground beef", "onion", "black beans", "garlic powder", "ground cumin", "egg", "milk", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.2 [FatContent] 16.3 [SaturatedFatContent] 7.3 [CholesterolContent] 65.6 [SodiumContent] 704.8 [CarbohydrateContent] 30.3 [FiberContent] 5.0 [SugarContent] 7.4 [ProteinContent] 18.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350.", "Brown meat with onions and peppers in large skillet.", "Stir in next 4 ingredients and cook and stir 3 minutes or until heated through.", "Spoon into a 9x13 inch baking dish sprayed with cooking spray. (I did not spray my pan with cooking spray and did not need it at all].", "Prepare muffin batter as directed on package and stir in cheese. I listed the egg and milk in the ingredients because that's what my mix called for.", "Spread over meat mixture.", "Bake 20 minutes or until toothpick inserted in center of cornbread topping comes out clean." ]
[Name] Pork Chops With Hot Pineapples Salsa [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2017-09-30T14:19:00Z [Description] Make and share this Pork Chops With Hot Pineapples Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "2", "1/2", "1/4", "4", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["pineapple", "black-eyed peas", "red onion", "fresh parsley", "salt", "cumin", "boneless pork chops", "olive oil", "thyme", "pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.9 [FatContent] 17.1 [SaturatedFatContent] 5.2 [CholesterolContent] 124.0 [SodiumContent] 702.6 [CarbohydrateContent] 36.5 [FiberContent] 6.4 [SugarContent] 15.5 [ProteinContent] 46.2 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] Salsa:  in med. saucepan combine pineapple, peas, onion, sweet pepper, parsley , jalapeno, salt and cumin.  Cook over med heat for about 5 minute  Remove and keep warm. In a small bowl combine oil, thyme, pepper and lemon juice.  brush over both sides of chops. Grill 7-9 min until done. Seve with pineapple salsa.
[Name] Bacon and Goat Cheese Chicken [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2017-09-30T14:26:00Z [Description] Make and share this Bacon and Goat Cheese Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["green onions", "cheese", "bacon", "skinless chicken breast halves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.5 [FatContent] 14.0 [SaturatedFatContent] 5.0 [CholesterolContent] 124.7 [SodiumContent] 712.5 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 40.9 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] Preheat oven to 350  Combine onions, goat cheese and crumbles bacon.  Cut a 1\" wide slit in think end of chicken breast. Divide cheese mixture evenly among pockets.  Secure with wooden picks.  Sprinkle chicken with salt and pepper.  Heat a large ovenproof skillet, add 1 T oil.  Add chicken to pan and saute 4 minute  Turn chicken and place in oven for 12 minute  Let stand 5 minute.
[Name] Grilled Salmon With Avocado Salsa [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-09-30T14:31:00Z [Description] Make and share this Grilled Salmon With Avocado Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1 1/2", "1", "2", "2", "4", "1/4", "1/4"] [RecipeIngredientParts] ["tomatoes", "avocado", "onion", "fresh cilantro", "olive oil", "garlic clove", "salmon fillets", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 516.3 [FatContent] 23.2 [SaturatedFatContent] 3.9 [CholesterolContent] 146.3 [SodiumContent] 391.4 [CarbohydrateContent] 8.1 [FiberContent] 4.3 [SugarContent] 2.3 [ProteinContent] 66.9 [RecipeServings] 4.0 [RecipeYield] 2 c [RecipeInstructions] In a small bowl, combine the tomato, avocado, onion, cilantro, oil, garlic and 2 tablespoons vinaigrette. Chill until serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Sprinkle salmon with salt and pepper. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 7-9 minutes or until the salmon flakes easily with a fork. Brush with remaining vinaigrette. Serve with salsa. Yield: 4 servings.
[Name] Slow Cooker Ham and Beans [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-10-01T00:24:00Z [Description] Make and share this Slow Cooker Ham and Beans 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/1136781/hzw3X28kQtGGidJY28Iu_b2e70d7e137d07f086e248e0a5b31806--bean-and-ham-soup-ham-and-beans.jpg" [RecipeCategory] One Dish Meal [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1", "3", "1", "1", "1", "1/2", "1/16"] [RecipeIngredientParts] ["great northern beans", "ham", "water", "onion powder", "garlic powder", "salt", "pepper", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.7 [FatContent] 1.5 [SaturatedFatContent] 0.5 [CholesterolContent] 12.1 [SodiumContent] 746.1 [CarbohydrateContent] 7.0 [FiberContent] 2.2 [SugarContent] 0.0 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Rinse the beans and remove all the pebbles. Add all the ingredients to the slow cooker. Cook on low for 8 hours.
[Name] PEACH AND GINGER COBBLER [AuthorId] 139668 [AuthorName] Kim A. Heaphy [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-01T16:36:00Z [Description] A quick recipe tossed together to deal with an abundance of pears. Was happy with the results and so was my guest! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pears", "Fruit", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1/4", "1/4", "3/4", "2", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["pears", "sugar", "fresh ginger", "butter", "sugar", "flour", "baking powder", "cinnamon", "salt", "milk", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.6 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 41.7 [SodiumContent] 235.1 [CarbohydrateContent] 35.6 [FiberContent] 1.7 [SugarContent] 22.7 [ProteinContent] 3.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice pears and mix with sugar and ginger. Set aside. Mix dry ingredients together. Beat milk and egg together. Mix dry ingredients and milk mixture together and set aside. Preheat oven to 325'F while ingredients rest. Place butter into 4 liter glass pan and place in the oven until butter is melted. Remove from oven and gently pour batter into pan. DO NOT MIX with butter. Spoon pears over batter. Bake at 325'F for 1 hour.
[Name] Pineapple Pie [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-01T21:56:00Z [Description] Make and share this Pineapple Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/41/5SaqWgylRHGN4Tcml6pI_20171018_102210.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/41/Si6XrhS6RkmR0OcjSCKo_20171007_170918.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["20", "8", "2", "9", "8", "2", "6"] [RecipeIngredientParts] ["crushed pineapple", "sour cream", "instant vanilla pudding", "graham cracker crust", "Cool Whip", "pineapple", "red maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.0 [FatContent] 20.8 [SaturatedFatContent] 11.3 [CholesterolContent] 15.6 [SodiumContent] 509.1 [CarbohydrateContent] 64.8 [FiberContent] 1.7 [SugarContent] 54.5 [ProteinContent] 2.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Drain crushed pineapple well. Add sour cream and pudding into bowl with pineapple and mix well. Place mixture into graham cracker crust. Top with cool whip. Add one whole sliced pineapple in middle and place a cherry in the middle of the ring. Alternate quarter slices of pineapple and cherries around the edge of the pie. Let cool in fridge for an hour. Enjoy! **Cook time is actual chill time in fridge.**.
[Name] Stuffed Mushrooms [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-10-02T18:12:00Z [Description] Make and share this Stuffed Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1/4", "1/2", "1/2", "2", "1", "12", "1/2", "1/2", "1"] [RecipeIngredientParts] ["fresh spinach", "sour cream", "cheddar cheese", "monterey jack cheese", "parmesan cheese", "scallion", "salt", "oregano", "garlic cloves", "ground beef", "fresh mushrooms", "monterey jack cheese", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.5 [FatContent] 34.0 [SaturatedFatContent] 18.0 [CholesterolContent] 115.2 [SodiumContent] 742.5 [CarbohydrateContent] 9.5 [FiberContent] 3.9 [SugarContent] 3.3 [ProteinContent] 33.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Finely chop mushroom stems. Add to cooked and drained spinach. Mix well with sour cream, cheeses, salt and oregano. Saute ground beef lightly with scallions and garlic. Fill large mushroom caps with meat. Spoon spinach mixture around the edges and top with the cheese topping and a bit of grated nutmeg. Place on large baking sheet so the edges do not touch. Bake at 350* for 25 minutes.
[Name] ROASTED MUSHROOM STOCK [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-10-02T18:54:00Z [Description] A thick, rich and savory stock with all the earthy goodness of mushrooms, so worth the extra work when using in my recipe for Mushroom Barley Soup [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/43/iH0UtibJQPeaBQEwEMM6_Mushroom%20Barley%20Soup.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/43/TexwPiwkQzWJZKHjmMQt_ROASTED%20MUSHROOM%20STOCK.docx"] [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "4", "6", NA, "3 -4"] [RecipeIngredientParts] ["button mushrooms", "onion", "garlic cloves", "olive oil", "sea salt", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 163.0 [FatContent] 14.0 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 7.3 [FiberContent] 1.9 [SugarContent] 3.8 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] 3 Cups [RecipeInstructions] Preheat the oven to 400. Combine the mushrooms, onion, garlic and oil in a large bowl. Add 1/2 teaspoon salt. Toss to coat the vegetables with the oil. Spread the mixture in 2 baking pans. Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized. Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme. Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid. Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible. Bring the stock to a boil and cook until reduced to 3 cups.
[Name] Mushroom Barley Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-10-02T19:07:00Z [Description] Rich, hearty and full of mushroom flavor, you could also change this up to preference by adding meat or tofu. Nice Fall recipe that&rsquo;s sure to warm you up. Made with my recipe for Mushroom Stock [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/44/5ZNcZ6TXR06v1xFwIoVk_Mushroom%20Barley%20Soup.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2/3", "6", "1", "1", "12", "1", "1/2", "1/2", "1", "1", "11", "12", "13", "14", "15"] [RecipeIngredientParts] ["pearl barley", "water", "olive oil", "unsalted butter", "fresh mushrooms", "carrot", "celery", "kale", "pearl barley", "sea salt", "kosher salt", "fresh dill", "soy sauce", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.9 [FatContent] 4.9 [SaturatedFatContent] 1.7 [CholesterolContent] 5.1 [SodiumContent] 35.6 [CarbohydrateContent] 24.2 [FiberContent] 5.2 [SugarContent] 3.2 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] 6 bowls [RecipeInstructions] In a heavy, 3- to 5- quart pot, combine the barley with the roasted mushroom stock or water and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, until the barley is tender, 35 to 45 minutes. In a hot sauté pan over high heat, sauté the mushrooms, onion, celery, and carrots for 1 minute, stirring constantly. Add the olive oil and continue sautéing over high heat, stirring to prevent browning, for 3 to 5 minutes. Transfer the vegetables to a large soup pot or Dutch oven and pour in the broth. Add the kale, dill, cooked barley, and soy sauce and cook just until the kale wilts and the soup is warmed throughout.
[Name] Peanut Butter and Banana Frozen Dog Treat [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT24H [PrepTime] PT10M [TotalTime] PT24H10M [DatePublished] 2017-10-02T19:20:00Z [Description] Found on Pintrest: The process for these peanut butter and banana frozen dog treats was simple! Mash up the bananas, then mix in the remaining ingredients. Microwaving the peanut butter for about 15 seconds helped make it easier to get out of the measuring cup and mixed together. Cook time is freeze time, serving size depends on the cups you put them in so it's a guess [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/45/nuiU3c0R9WR4aCNGHMGv_Frozen Puppy Treats.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/58/9/5cIXmwqqQbet7tAWuF7X_Puppy%20PB%20bites.JPG"] [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2"] [RecipeIngredientParts] ["bananas", "peanut butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 80.7 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 49.5 [CarbohydrateContent] 6.6 [FiberContent] 1.2 [SugarContent] 3.4 [ProteinContent] 2.9 [RecipeServings] 12.0 [RecipeYield] 12 cups [RecipeInstructions] In a bowl, mash bananas until completely smooth. Mix in remaining ingredients, and stir until well incorporated. Pour mixture into ice cube molds, or small dixie cups and freeze overnight. Store in an air tight container, in freezer. Notes. Microwave peanut butter briefly, to make it easier to work with.
[Name] Charlotte's Awesome Meatloaf [AuthorId] 2001721125 [AuthorName] Hannah D. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-10-02T21:30:00Z [Description] My grandmothers recipe is amazing. Women sure did know how to cook back then. It is moist and flavorful without seeming like just a hodgepodge of food made into a loaf of meat... It is AMAZING! [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2 -3", "1", "1 1/2", "1/4", "1/2", "30 -35", "2", "1/4", "1/4", "1/2", "1/4", "1/4", "1 1/2", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["ground beef", "onion", "canned milk", "quick oats", "eggs", "salt", "parmesan cheese", "oregano", "pepper", "ketchup", "cinnamon", "mustard", "brown sugar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.1 [FatContent] 22.6 [SaturatedFatContent] 9.0 [CholesterolContent] 132.4 [SodiumContent] 1215.4 [CarbohydrateContent] 43.5 [FiberContent] 2.0 [SugarContent] 26.9 [ProteinContent] 29.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] MEATLOAF: In a large bowl, mix beef, onion, tomato soup, milk, oats, saltine crackers, eggs, salt, garlic salt, parmesan cheese, oregano, and pepper together. Pack mixed ingredients into a greased 13x9 baking dish. Bake at 375 degrees to 1hr - 1hr 15min. SAUCE: In a small saucepan, cook Ketchup, brown sugar, cinnamon, and soy sauce until thick. Pour sauce over baked meat loaf and serve.
[Name] Slow Cooker Split Pea Soup [AuthorId] 333017 [AuthorName] Abby Girl [CookTime] PT7H [PrepTime] PT30M [TotalTime] PT7H30M [DatePublished] 2017-10-02T21:31:00Z [Description] Make and share this Slow Cooker Split Pea Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["7", "3", "1", "1", "2", "2", "1", "2", "2", "6", "3/4", "3/4", "3/4", "1/4"] [RecipeIngredientParts] ["water", "ham steak", "smoked ham hock", "bay leaves", "onions", "celery", "carrots", "unsalted butter", "garlic", "salt", "pepper", "thyme", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.8 [FatContent] 8.6 [SaturatedFatContent] 3.8 [CholesterolContent] 44.3 [SodiumContent] 1306.5 [CarbohydrateContent] 85.1 [FiberContent] 27.8 [SugarContent] 11.1 [ProteinContent] 43.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine water, peas, ham steak, ham hock, and bay leaves in slow cooker. Microwave onions, celery, carrots, butter and spices until onions are soft, about 5 minutes. Transfer to slow cooker. Cover and cook until peas are tender, 8 - 9 hours on low or 5 - 6 hours on high. Cut meat from bone and ham steak into bite size pieces. Puree soup to nice consistency.
[Name] Spicy and Sweet Cranberry Jalapeno Dip [AuthorId] 766367 [AuthorName] PMHawk [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-02T21:31:00Z [Description] Cranberry, jalapeno, green onion and cream cheese all come together to create one of the best appetizers I've had in a LONG time. This recipe is from Lindsey at Sparrows + Lily. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["12", "1/4", "1", "2", "1 1/4", "1", "1", "2"] [RecipeIngredientParts] ["fresh cranberries", "green onion", "cilantro", "sugar", "lemon juice", "salt", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 339.2 [FatContent] 19.5 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 203.6 [CarbohydrateContent] 39.9 [FiberContent] 2.3 [SugarContent] 35.1 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1.\tIn a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno. (NOTE: Don’t use a food processor to chop these. It is slightly time consuming, but the cranberries will liquify if they are not hand-chopped.]. 2.\tPour sugar, lemon juice and salt over cranberry mixture and stir gently until blended. 3.\tCover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight. 4.\tTake cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a colander with small holes. 5.\tSpread cream cheese over bottom of a pie plate or 9×9 dish. 6.\tPour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve. 7.\tServe with Ritz crackers and enjoy!
[Name] Sausage Apple and Brie Stromboli [AuthorId] 766367 [AuthorName] PMHawk [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-10-02T21:31:00Z [Description] Braid pizza crust and bake around a made-for-each-other mix of pork, apples, brie and cranberries. Brunch anyone? [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "8", "5", "5"] [RecipeIngredientParts] ["bulk pork sausage", "orange marmalade", "pecans", "dried sweetened cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.5 [FatContent] 34.8 [SaturatedFatContent] 13.2 [CholesterolContent] 108.9 [SodiumContent] 308.5 [CarbohydrateContent] 24.6 [FiberContent] 1.7 [SugarContent] 20.7 [ProteinContent] 28.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.\tHeat oven to 375°F. Line 15x10-inch nonstick pan with sides with parchment paper. Spray parchment paper with Crisco® Original No-Stick Cooking Spray. 2.\tIn 12-inch nonstick skillet, cook sausage over medium-high heat 10 to 15 minutes, stirring frequently, until sausage is no longer pink; drain. 3.\tUnroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of the marmalade down center of dough in 4-inch-wide strip. Top with apple slices, half of the cheese slices, the sausage, remaining half cheese slices, 3 tablespoons of the pecans and 3 tablespoons of the cranberries. 4.\tUsing kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes. 5.\tMeanwhile in small bowl, mix remaining marmalade, 2 tablespoons pecans and 2 tablespoons cranberries. Spread marmalade mixture over top and sides of partially baked stromboli. Bake an additional 10 to 15 minutes longer or until golden brown. Loosen stromboli from parchment paper; let stand 5 minutes. 6.\tServe with additional apple slices, pecans and cranberries, if desired. Serve warm.
[Name] Cucumber Gazpacho [AuthorId] 941845 [AuthorName] WendiG [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2017-10-02T21:32:00Z [Description] Make and share this Cucumber Gazpacho recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol"] [RecipeIngredientQuantities] ["1/2", "1", "3 -4", "1", "2", "1", "1", "1/2", "1/2", "1", "1 1/2", "1", "1/2", "1/2", "32"] [RecipeIngredientParts] ["scallion", "cucumber", "celery", "green pepper", "fresh dill", "fresh cilantro", "extra virgin olive oil", "red wine vinegar", "lemon", "Tabasco sauce", "salt", "black pepper", "sugar", "vegetable broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 60.4 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 646.4 [CarbohydrateContent] 9.6 [FiberContent] 2.4 [SugarContent] 5.0 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] 1. Combine all ingredients. 2. Stir well. 3. Refrigerate 4 hours. 4. Serve cold.
[Name] Indian Curry Chicken [AuthorId] 2001736010 [AuthorName] Jessie X. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-02T21:32:00Z [Description] Make and share this Indian Curry Chicken recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001736010/K1lFMG4QuWns4zUFWFRC_1615920308283027709_1468148323.jpg" [RecipeCategory] Indian [Keywords] ["High Fiber", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["curry", "curry", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 471.4 [FatContent] 21.2 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 903.5 [CarbohydrateContent] 84.0 [FiberContent] 51.3 [SugarContent] 6.5 [ProteinContent] 19.6 [RecipeServings] 2.0 [RecipeYield] 3 3-6 [RecipeInstructions] 1.\tCut the chicken into pieces, put them into a container with one egg and 2 tea spoon of salt. Wait for 20-30 minutes. 2.\tPrepare curry, chili powder and sugar; the amount should be 3:2:1, if you buy the package for example, I suggest to put half pack. If don’t like spicy, no need to have chili powder, doesn’t influence the taste. 3.\tCut the onion, garlic and ginger into small pieces (if you would like to add some vegetables, you could have carrot, or mushrooms]. 4.\tPut oil (the amount should be more than normal dishes], fire 4, when it is hot, put onions, garlic and ginger, fry 3-4 minutes. 5.\tPut the curry, chili powder and sugar into the pot, fry 1-2 minutes with fire 3. 6.\tPut the chicken into the pot and fry till the color turns yellow, 4-5 minutes with fire 4. 7.\tImportant! 2 spoons of yogurt, 2 spoons of tomato paste, 200ml of coconut milk, mix them, and fry for 20 minutes, fire 3. 8.\tPut the lemon juice (equal to half real lemon] and fry 5 minutes with fire 4-5. It is done!
[Name] The Best Chewy Chocolate Chip Cookies [AuthorId] 2001542378 [AuthorName] Betsy M. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-10-02T21:32:00Z [Description] Make and share this The Best Chewy Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "3/4", "1", "1/2", "1", "1", "1 1/4", "1/2", "4", "4"] [RecipeIngredientParts] ["sugar", "brown sugar", "salt", "butter", "egg", "vanilla extract", "all-purpose flour", "baking soda", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.9 [FatContent] 22.0 [SaturatedFatContent] 13.4 [CholesterolContent] 75.1 [SodiumContent] 658.1 [CarbohydrateContent] 76.9 [FiberContent] 1.9 [SugarContent] 53.4 [ProteinContent] 5.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] PREPARATION. 1. Preheat oven to 350°F/180°C. 2. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. 3. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. 4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies. 5. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. 6. Scoop the dough with an ice cream scoop onto a parchment-paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. 7. Bake for 12-15 minutes, or until the edges have started to barely brown. 8. Cool completely, and enjoy!
[Name] Pan-Fried Sea Bass [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-02T21:32:00Z [Description] Pan frying is such an easy and delicious way of cooking sea bass and it only takes 5 minutes to make too. We&rsquo;ve served this recipe with our tasty and nutritious cauliflower mash, but if you wanted to try other alternatives you could give any of the following a go: Sweet Potato Mash Sweet Potato &amp; Cauliflower Mash Broccoli Rice Cauliflower Rice Turmeric Cauliflower Rice This recipe makes a great healthy main and is super nutritious too &ndash; you can&rsquo;t go wrong! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/o9S15HNKSIqZRIEYea3W_Pan-Fried-Seabass-768x512.jpg" [RecipeCategory] Free Of... [Keywords] ["Weeknight", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "150", "15", "1", "3", "1", "2", "1", "2", "1", "100", "1", "1"] [RecipeIngredientParts] ["sea bass fillets", "kale", "coconut oil", "lemon juice", "tomatoes", "basil", "flax seeds", "cauliflower", "garlic cloves", "nutmeg", "coconut milk", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.6 [FatContent] 24.0 [SaturatedFatContent] 17.0 [CholesterolContent] 52.9 [SodiumContent] 226.1 [CarbohydrateContent] 34.6 [FiberContent] 11.2 [SugarContent] 11.1 [ProteinContent] 35.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by making the cauliflower mash. Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off], then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too. Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed]. Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden], then place on top of the kale. Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets. Plate up and serve with the cauliflower mash!
[Name] Jambalaya [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-03T00:33:00Z [Description] A delicious New Orleans version. Do not put rice in the pot. It will become too thick and gooey. Serve over cooked rice in individual serving bowls. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "1", "1", "1", "1", "4", "1", "2", "1", "1", "1/4", "1", "6"] [RecipeIngredientParts] ["onion", "green pepper", "celery", "garlic cloves", "chicken", "kielbasa", "diced tomatoes", "tomato puree", "frozen cut okra", "dried thyme", "dried oregano", "dried parsley", "cayenne", "ground black pepper", "cooked long-grain rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.5 [FatContent] 21.9 [SaturatedFatContent] 6.7 [CholesterolContent] 66.8 [SodiumContent] 605.5 [CarbohydrateContent] 43.1 [FiberContent] 3.7 [SugarContent] 8.3 [ProteinContent] 21.4 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Put cooking oil in a very large soup pot. Add onion, green pepper, celery and garlic and cook over medium heat stirring occasionally until onions are tender. Add sausage and cook 10 minutes more. Add chicken and all other ingredients EXCEPT rice and stir together well. Cover and simmer 30 minutes stirring now and again. Remove cover and continue cooking about 10 minutes more. Serve up rice in bowls and ladle the Jambalaya on top.
[Name] Chilaquiles Casserole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-10-03T01:07:00Z [Description] This is a flavorful casserole that tastes great. It makes a lot and left-overs were just as welcome as the first time it was served. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "2", "1", "1", "12", "1", "1", "1", "12", "2 -3", "1"] [RecipeIngredientParts] ["onion", "ground turkey", "garlic cloves", "zucchini", "black beans", "diced tomatoes", "frozen corn", "green chilies", "chili powder", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.5 [FatContent] 21.7 [SaturatedFatContent] 10.2 [CholesterolContent] 91.8 [SodiumContent] 1409.7 [CarbohydrateContent] 71.9 [FiberContent] 16.0 [SugarContent] 12.1 [ProteinContent] 40.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 375*. Saute onion, turkey, zucchini and garlic till browned in a large saucepan/pot. Drain off excess fluid. Add the canned ingredients (EXCEPT refried beans], frozen corn and chili powder to the meat mixture. Stir well and simmer 5 minutes. Spray a 13 x 9-inch pan with oil. Spread the can of refried beans on the bottom. Place 6 corn tortillas on the beans, overlapping as needed. Put half of the cooked mixture over the tortillas followed by half of the grated cheese on top. Repeat with the last 6 tortillas, mixture and cheese. Cover with a foil top. (Spray the underside of the foil with oil so the cheese does not stick.]. Bake the casserole for 20 minutes. Remove the foil and continue baking till the cheese is melted, 5-10 minutes more.
[Name] Sweet Dry Rubbed Chicken Wings [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-10-03T13:52:00Z [Description] Make and share this Sweet Dry Rubbed Chicken Wings 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/53/37/56/ATuuf82DTiyEuvyCWUoW_IMG_9816.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/56/IRLG7prlQ2AGb6wqG3Ng_IMG_7928.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/6c8OUhmtSKdptajdIYCo_20140202-195351.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "1/2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1/16"] [RecipeIngredientParts] ["chicken wings", "brown sugar", "chili powder", "garlic powder", "onion powder", "salt", "cayenne", "Accent seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 767.7 [FatContent] 47.2 [SaturatedFatContent] 13.2 [CholesterolContent] 226.4 [SodiumContent] 531.0 [CarbohydrateContent] 29.1 [FiberContent] 0.9 [SugarContent] 26.9 [ProteinContent] 54.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Make sure chicken wings are nice and dry. Place all the dry ingredients in a large Ziploc bag and shake to mix well. Place half the chicken wings in the back and shake well to ensure all wings are coated. Set coated chicken wings aside and coat the last half of the chicken wings. Oven Method: Preheat oven to 400 degrees. Place wings on a wire rack on a baking sheet pan. Lining the baking sheet with foil or parchment paper is great for an easy and quick cleanup as Bake wings for 30-45 minutes, turning wings over halfway through cooking (ensure wings are cooked to an internal temperature of 165 degrees]. Charcoal Grill Method: Fill a chimney starter full of charcoal and light the charcoal. In about 10 to 15 minutes the coals should be sufficiently lit to pour into the grill. You’ll know the coals are ready when the ones on top have started to turn a bit gray with ash. When ready, dump the charcoal on one side of the grill leaving the other side bare. Put the wings on the hot side the grill. Cook the wings until the coating starts to caramelize and you get some black grill marks, flip the wings and and repeat. Move them to the cool side of the grill, cover and cook for 30-35 minutes (ensure wings are cooked to internal temperature of 165 degrees]. Gas Grill Method: Turn one side of the grill to high heat, the other side on medium-low heat. Put the wings on the hot side of the grill and cook until the wings start to caramelize, flip wings and repeat. Move the wings to the cool side of the grill, cook and cover for 30-35 minutes (ensure wings are cooked to an internal temperature of 165 degrees]. IMPORTANT: Keep an eye on the wings as the sugar in the rub will burn very easily.
[Name] Cheesy Mashed Potato Pancakes [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-03T13:59:00Z [Description] Make and share this Cheesy Mashed Potato Pancakes 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/.3/68/60/6/1IlMPF2yRLqeO80Wy3vx_Cheesy%20Potato%20Pancakes.JPG" [RecipeCategory] Breakfast [Keywords] ["Potato", "Vegetable", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "2", "1", "1/4", "2 -3", "1/2", "1/4", NA] [RecipeIngredientParts] ["potatoes", "mozzarella cheese", "egg", "flour", "chives", "canola oil", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.6 [FatContent] 5.1 [SaturatedFatContent] 1.6 [CholesterolContent] 16.5 [SodiumContent] 86.7 [CarbohydrateContent] 7.9 [FiberContent] 0.8 [SugarContent] 0.5 [ProteinContent] 3.6 [RecipeServings] 22.0 [RecipeYield] 22 pancakes [RecipeInstructions] Time Saving Tip: Use a trigger release ice cream scoop, scraping the scoop against the side of the bowl to quickly and easily create uniform patties. n a large mixing bowl, combine 4 cups mashed potatoes, 2 cups shredded mozzarella cheese, 1 large egg, ¼ cup flour and 2 Tbsp chopped chives. Use a potato masher to mash the mixture together until well mixed. If the potatoes are too loose to hold a patty shape, add flour a Tablespoon at a time. Place a heaping tablespoonful of potato mixture between your palms and form into a round, <U+2153>\" thick patty. Dredge both sides of the pancake in bread crumbs and set on a cutting board. Repeat with remaining pancakes. Heat a large non-stick pan over medium heat with enough oil to lightly cover the bottom of the pan. Once oil is hot, add patties in a single layer and sauté 3-4 minutes per side or until golden brown. Repeat with remaining patties, adding more oil as needed. Recipe works best with mashed potatoes that aren't super creamy. If they are very moist, you may need a little more flour for them to hold a patty shape. Do not use instant mashed potatoes.
[Name] Maple Butter Twists Recipe [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-10-03T14:05:00Z [Description] From TOH Sounds so good and looks pretty, great sweet start to the day. HINT: I've posted this as per directions, but next time I make it instead of dividing for 2 roles, thinking I'll just make one - cut half way through the top of each a each and then twist and connect, just think it'd would be prettier - but then that's just me. Will post another photo once I try it out [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/63/64/0/o5fqMKvTaycqH45ICjd7_Maple%20Butter%20Twists.JPG" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/4 - 3 1/2", "3", "1 1/2", "1", "3/4", "1/4", "2", "1/3", "1/4", "3", "3", "4 1/2", "3/4", "3/4", "1/3", "1/2", "1/4", "2 -3"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "active dry yeast", "milk", "butter", "eggs", "brown sugar", "sugar", "butter", "maple syrup", "all-purpose flour", "ground cinnamon", "walnuts", "confectioners' sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.7 [FatContent] 4.0 [SaturatedFatContent] 1.9 [CholesterolContent] 19.1 [SodiumContent] 139.9 [CarbohydrateContent] 18.7 [FiberContent] 0.5 [SugarContent] 8.0 [ProteinContent] 2.2 [RecipeServings] 32.0 [RecipeYield] 2 coffe cakes [RecipeInstructions] ["In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 70 minutes.", "In a small bowl, combine the first seven filling ingredients; beat for 2 minutes. Punch dough down; turn onto a lightly floured surface. Divide in half; roll each into a 16x8-in. rectangle. Spread filling to within 1/2 inches of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with a long side.", "With a sharp knife, cut each roll in half lengthwise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-in. round baking pans. Coil into a circle. Tuck ends under; pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes.", "Bake at 350° for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks. Combine the confectioners' sugar, maple flavoring and enough milk to achieve desired consistency; drizzle over warm cakes." ]
[Name] Cheese Grits Supreme [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-10-03T16:17:00Z [Description] Former First Lady Rosalynn Carter shared this recipe while her husband was President of the USA and I've been making this since then. It is still a big favorite in our family. Great for breakfast and awesome side dish with shrimp, ham, chops, chicken...you name it! *Note - There used to be a processed soft cheese that came in a tube with this flavor. I can no longer find it in my area. I have used Kraft Bacon Cheese Spread but again can no longer find it. I have cooked up 1/4-1/2 bacon, crumbled it and added to a Cold Pack Cheese Spread with success. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "6", "3", "2/3", "1/2"] [RecipeIngredientParts] ["grits", "butter", "cheese spread", "eggs", "milk", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.9 [FatContent] 42.5 [SaturatedFatContent] 25.5 [CholesterolContent] 244.5 [SodiumContent] 1056.1 [CarbohydrateContent] 36.9 [FiberContent] 1.8 [SugarContent] 0.5 [ProteinContent] 19.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325 degrees F.", "Cook grits according to package.", "Add butter, bacon cheese to the hot cooked grits. Stir to blend well. Set aside.", "In bowl combine eggs, beat well. Add milk and beat some more.", "Stir eggs into the cooled grits. Blending well.", "Spray 2 qt casserole dish with non-stick spray and pour grits into the dish.", "Top with grated cheddar cheese.", "Bake 30-45 minutes until cheese it melted and bubbly, golden brown.", "Garnish with crisp fresh fried bacon (if desired]." ]
[Name] Spinach Dip [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-10-03T16:53:00Z [Description] From a magazine years ago. Serve with assorted crudites or crackers. Cook time is refrigeration time. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "mayonnaise", "garlic powder", "dried dill", "frozen chopped spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.5 [FatContent] 20.8 [SaturatedFatContent] 11.7 [CholesterolContent] 61.6 [SodiumContent] 566.8 [CarbohydrateContent] 7.8 [FiberContent] 1.7 [SugarContent] 3.1 [ProteinContent] 5.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine cream cheese and sour cream and blend well. Stir in mayonnaise and soup mix. Add seasonings. Gently stir in spinach. Serve with assorted crudites, crackers or sour dough bread slices.
[Name] Hot Spinach Dip from Martha Stewart Living [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-03T16:57:00Z [Description] From Martha Stewart Living kitchens, April 2004. This rich, creamy dip can be assembled through step two up to 3 days ahead, then covered and refrigerated; it can also be served as a side dish. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/2", "6", "3", "3", "3/4", NA] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "spinach", "milk", "reduced-fat cream cheese", "Worcestershire sauce", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.0 [FatContent] 10.3 [SaturatedFatContent] 5.2 [CholesterolContent] 29.2 [SodiumContent] 353.7 [CarbohydrateContent] 11.1 [FiberContent] 3.7 [SugarContent] 3.2 [ProteinContent] 10.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. In a Dutch oven (5 quart pot with a tight fitting lid] over medium heat, warm oil. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce and 1/4 c mozzarella; stir to combine. Season with salt and pepper. Pour into a lightly oiled 1 1/2 quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot accompaniments, as desired. Serve with baguette slices, breadsticks, or crackers, for serving.
[Name] Pea, Chive &amp; Radish Guacamole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1M [PrepTime] PT15M [TotalTime] PT16M [DatePublished] 2017-10-03T17:15:00Z [Description] From a health magazine. A lightened version of guacamole. Green peas give this guacamole a more delicate taste and texture, while radishes add crunch. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2", "3", "1", "1", NA] [RecipeIngredientParts] ["frozen green peas", "avocados", "radishes", "chives", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.4 [FatContent] 12.1 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 79.0 [CarbohydrateContent] 16.2 [FiberContent] 8.5 [SugarContent] 4.0 [ProteinContent] 5.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a small saucepan of water to boil. Add peas; once water returns to boil, cook 30 seconds. Drain; rinse in cold water. Transfer to food processor. Add lemon juice and pulse until a nearly smooth puree forms. Scoop flesh from avocados into processor; pulse to make chunky puree. Scrape into large bowl. Add to remaining ingredients. Serve immediately.
[Name] Authentic Teriyaki Sauce [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-03T17:35:00Z [Description] Make and share this Authentic Teriyaki Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/6QMwVcURiKgrAVmfm4Zy_Grilled-Teriyaki-Chicken-from-Jamie-Cooks-It-Up.jpg" [RecipeCategory] Sauces [Keywords] ["Asian", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "1/4", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["brown sugar", "soy sauce", "mirin", "rice vinegar", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 734.3 [CarbohydrateContent] 13.4 [FiberContent] 0.1 [SugarContent] 11.5 [ProteinContent] 1.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk sugar, soy sauce, mirin, vinegar, water, and cornstarch together in a bowl. Add the sauce to a pan on medium high heat and bring to a low boil. Reduce heat and cook until slightly thickened. Serve with your choice of meat.
[Name] Caramel Corn [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-10-03T18:09:00Z [Description] Caramel Corn 2 popper-fuls of popcorn (total of 1 cup un-popped popcorn, coconut oil is great to use for popping) 1 cup brown sugar &frac12; c. butter &frac14; cup corn syrup &frac12; tsp salt &frac12; tsp soda &frac12; tsp vanilla Pop popcorn and set aside in a large bowl. Melt butter in a heavy sauce pan. Add brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat. Add soda and vanilla.&nbsp; While still hot, work quickly to stir over popcorn. Spread the caramel covered popcorn over two large greased baking pans (9x13 works well.) Bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove from pans and cool on waxed paper.&nbsp; *Tip: &nbsp;You&rsquo;ll notice that the ingredient amounts can easily be divided in half, but trust me, you&rsquo;re going to want to make the whole recipe. This recipe size makes it sharable, and it&rsquo;s great for nurturing friendships. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/CaV90AAxRz6o1FhEEJBx_IMG_6401.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["brown sugar", "butter", "corn syrup", "salt", "baking soda", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.5 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 266.6 [CarbohydrateContent] 28.1 [FiberContent] 0.1 [SugarContent] 23.4 [ProteinContent] 0.2 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Pop popcorn and set aside in a large bowl.", "Melt butter in a heavy sauce pan. Add brown sugar, corn syrup and salt. Boil for 5 minutes. Remove from heat. Add soda and vanilla.", "While still hot, work quickly to stir over popcorn. Spread the caramel covered popcorn over two large greased baking pans (9x13 works well.].", "Bake at 200 degrees for 1 hour, stirring every 15 minutes. Remove from pans and cool on waxed paper. Watch the video here: https://youtu.be/FOQmuCynL28.", "*Tip:  You’ll notice that the ingredient amounts can easily be divided in half, but trust me, you’re going to want to make the whole recipe. This recipe size makes it sharable, and it’s great for nurturing friendships." ]
[Name] Mini Cheeseburger Sliders [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-03T18:10:00Z [Description] Make and share this Mini Cheeseburger Sliders 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/1136781/8JtaHoH5T8C65NGlqnrS_9899_1361330167_0.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "1", "1/4", "1/4", "6", "12"] [RecipeIngredientParts] ["ground beef", "peanut butter", "milk", "salt", "onion", "water", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 560.2 [FatContent] 30.4 [SaturatedFatContent] 14.4 [CholesterolContent] 91.7 [SodiumContent] 2032.5 [CarbohydrateContent] 38.7 [FiberContent] 1.9 [SugarContent] 3.7 [ProteinContent] 32.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Place dried onions and water in a bowl. Mix well and microwave for about 30-45 seconds. Let sit for 15 minutes, set aside (drain if onions are too wet]. Line a baking sheet with foil or parchment paper for easy cleanup later on. In a large bowl mix the ground beef, onion soup mix, peanut butter, and milk. Spread the ground beef mixture on the baking sheet and try to get it as thin as you can. Prick the beef with a fork. Bake in oven for 10-15 minutes. Remove from oven and drain liquid. Place cheese slices on top of the ground beef. Sprinkle the re-hydrated onions evenly over the cheese. Place the tops of the buns on top of the burgers (set aside the bottoms of the buns for later]. Bake another 5 minutes until the cheese is melted. Remove from oven and cut into 12 squares. Using a spatula pick up each slider and place it on the bottom bun. Serve with the condiments of your choice.
[Name] Gyudon (Beef Bowl) [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-03T20:07:00Z [Description] Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce. Hon dashi powder can be found in any Asian store, some grocery stores in the Asian aisle, or you can buy on Amazon here: https://tinyurl.com/y98jqbht [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/66/BOfblw66TeOkqIlrl3Wa_gyudon.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/53DJnN2yTvyF938KIxcS_c2a95e1b80_1000x.jpg"] [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1/4", "3", "1", "4"] [RecipeIngredientParts] ["beef", "onion", "water", "mirin", "soy sauce", "sake", "sugar", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1087.9 [FatContent] 80.9 [SaturatedFatContent] 33.5 [CholesterolContent] 112.4 [SodiumContent] 1128.6 [CarbohydrateContent] 66.9 [FiberContent] 1.0 [SugarContent] 10.7 [ProteinContent] 16.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine water, mirin, soy sauce, sake, sugar and hon dashi powder. Bring to a boil over medium heat. Add beef (or already browned ground beef] and onions and stir. Cook until beef is cooked through (unless using already browned ground beef], about 5 minutes. Adjust seasoning with soy sauce and sugar to taste. Divide rice into 4 deep rice bowls. Put simmered beef on top of the rice.
[Name] Chicken and Barley Stew With Dill and Lemon [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-10-03T21:17:00Z [Description] Not your bubbe's chicken and barley soup! The dill, lemon juice, tarragon, and Parm. really kick it up a number of notches, making for a sophisticated but heart-warming meal. From Food &amp; Wine. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Chicken Breast", "Chicken", "Poultry", "Grains", "Meat", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", NA, NA, "2", "5", "2", "2", "1", "1", "1 3/4", "6", "1", "1/4", "2", "1/4", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "fresh ground pepper", "chicken breasts", "carrots", "celery ribs", "leek", "garlic clove", "pearl barley", "water", "dill", "fresh lemon juice", "tarragon", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 748.9 [FatContent] 31.2 [SaturatedFatContent] 7.7 [CholesterolContent] 108.8 [SodiumContent] 588.3 [CarbohydrateContent] 68.6 [FiberContent] 10.7 [SugarContent] 6.3 [ProteinContent] 48.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess. In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil. Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the barley. Cook over moderately high heat, stirring, until the barley starts to toast, 1 minute. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes. Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.
[Name] Ratatouille a La Rainbow Lodge [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H18M [PrepTime] PT20M [TotalTime] PT1H38M [DatePublished] 2017-10-04T03:42:00Z [Description] We lived in Houston for a year after we married and experienced some excellent restaurants. I purchased a recipe book while there that was a collection of recipes from many fine restaurants. This recipe is from the Rainbow Lodge. I prefer to not overcook vegetables for hours in a crock pot so this suits me better. This can be chilled and served as a salad or warm as a side dish. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1", "1", "1/4", "1/2", "1/4", "1", "1/2", "1", "1/2", "3", "1", "4"] [RecipeIngredientParts] ["bell peppers", "onion", "garlic clove", "oregano", "salt", "cayenne", "basil", "thyme", "bay leaf", "dry white wine", "eggplant", "fresh mushrooms", "zucchini", "tomato paste", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.7 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 751.6 [CarbohydrateContent] 26.0 [FiberContent] 8.4 [SugarContent] 15.1 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil in medium size saucepan or Dutch oven to very hot. Add chopped bell pepper, onion and garlic and saute 2 to 3 minutes. Add oregano, salt, cayenne, basil, thyme and bay leaf. Add white wine and chopped eggplant. Mix well. Add mushrooms, zucchini, tomato paste and tomatoes. Stir thoroughly and cook over medium-low 1 hour. Stir often. Use additional tomato paste to color or thicken to taste. Chill for salad or serve warm as a side dish.
[Name] Liptauer Cheese (La Quiche Continental Cafe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-10-04T13:55:00Z [Description] Liptauer is of Austrian origin. It is at its best when served with warm fresh French bread as an hors d'oeurve, or a snack any time of day. Liptauer cheese is one of the most popular and unique items on the salad bar at La Quiche Cafe in Houston. This is from a Houston restaurant recipe book from 1980. [Images] character(0) [RecipeCategory] Spreads [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/4", "3/4", "1/4", "2", "1/4", "1 1/2", "1", "3", "1"] [RecipeIngredientParts] ["butter", "cream cheese", "cottage cheese", "fresh parsley", "red onion", "paprika", "Coleman's dry mustard", "Worcestershire sauce", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.1 [FatContent] 27.3 [SaturatedFatContent] 15.8 [CholesterolContent] 79.8 [SodiumContent] 354.2 [CarbohydrateContent] 5.3 [FiberContent] 1.0 [SugarContent] 2.8 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat the butter until very smooth and creamy with a rotary beater or electric blender. Add cream cheese, cottage cheese and beat until well blended and smooth. Add parsley, onion, paprika, dry mustard, Worcestershire sauce and caraway seed; whip until thoroughly blended. Chill. Serve in crocks.
[Name] Liver Pate (La Quiche Continental Cafe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-10-04T14:10:00Z [Description] Liver pate is a regular item on La Quiche's salad bar. It is excellent as an appetizer or snack with bagels or warm French bread. This recipe is from a Houston restaurant recipe book from 1980. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Very Low Carbs", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken fat", "celery", "onion", "chicken liver", "thyme", "rosemary", "basil", "oregano", "Worcestershire sauce", "cognac"] [AggregatedRating] nan [ReviewCount] nan [Calories] 199.5 [FatContent] 16.9 [SaturatedFatContent] 5.1 [CholesterolContent] 207.7 [SodiumContent] 63.9 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place chicken fat in skillet and cook (render] over medium heat until it is liquified. Remove any particles that do not dissolve. Add celery and onion and saute until vegetables are a light golden brown. Add chicken livers, herbs and Worchestershire sauce. Simmer over low heat about 45 minutes. Adding Cognac, run livers through a food mill or food processor to form a smooth paste. Chill.
[Name] Bacon Beer Cheese Bread Bowl [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-10-04T14:34:00Z [Description] It&rsquo;s bacon, beer, and lots of cheese. The Bread Bowl is made up of a fondue-like beer cheese with a bubbly, browned layer on top, tucked inside of toasted bread and served with crispy, garlic and herb topped bread slices for dipping. Not to mention, when those bread slices run out, guests can pull apart the bread bowl and eat it, too. From Host the Toast Blog. what&rsquo;s important about this beer cheese is that it has a good balance of liquid and solid ingredients. This allows it to melt into an even, fondue-like texture without soaking through the bread. To get that perfect consistency, whisk together beer and cream cheese, fold in shredded cheeses, and mix in a bit of cornstarch slurry as well. The cornstarch slurry ensures that when those cheeses melt and release their oils, the dip won&rsquo;t separate into a gloppy, curdled mess. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/20/3/hx5VFjG2QGmBfQFJLMPd_Bacon%20Beer%20Cheese%20Bread%20Bowl.JPG" [RecipeCategory] Spreads [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "8", "1", "1", "1", "8", "8", "10", "3", "1/4", "3", NA] [RecipeIngredientParts] ["cream cheese", "lager beer", "Worcestershire sauce", "cornstarch", "swiss cheese", "sharp cheddar cheese", "bacon", "garlic cloves", "mixed herbs", "olive oil", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.8 [FatContent] 30.9 [SaturatedFatContent] 15.4 [CholesterolContent] 75.2 [SodiumContent] 613.5 [CarbohydrateContent] 27.2 [FiberContent] 1.3 [SugarContent] 1.6 [ProteinContent] 18.3 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] Preheat the oven to 375°F. Slice off the top of the bread. Hollow out the inside of the bread to create a bowl. Save the top of the bread for later. In a large bowl, combine whisk together the softened cream cheese and 1 cup of the beer, until well-combined. Combine the remaining tablespoon of beer with 1 tablespoon cornstarch. Add the cornstarch slurry, the whole grain mustard, and the Worcestershire sauce to the cream cheese mixture and whisk again to combine. Fold in the shredded cheeses, then fold in the bacon. Fill the bread bowl with the cheese mixture. Transfer the bread bowl to a rimmed baking sheet. Slice the top of the bread that was cut off earlier into thin pieces, and place them on the baking sheet, crust-side up. In a small bowl, mix together the garlic, herbs, and olive oil. Spoon or brush the herb mixture onto the tops of the bread slices. Bake the bread for 5 minutes, or just until the cheese is melted, stir, and continue to bake until the cheese begins to brown on top, about 30 minutes. If you notice that the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking. Top the dip with chopped chives and serve warm with the bread slices, broccoli, and pretzels.
[Name] Country Squash Casserole (Good Eats Cafe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-04T14:38:00Z [Description] From the Good Eats Cafe in Houston. Drain squash well or mixture may be watery. Add sour cream as desired for consistency and richness. If using glass baking dish, reduce oven temperature by 25 degrees. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2 - 1", "1", "1", NA, "1", "1/2 - 2/3", "1/4"] [RecipeIngredientParts] ["sour cream", "onion", "carrot", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.4 [FatContent] 15.3 [SaturatedFatContent] 8.2 [CholesterolContent] 34.5 [SodiumContent] 631.2 [CarbohydrateContent] 16.4 [FiberContent] 2.0 [SugarContent] 5.1 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut squash in chunks and drop into boiling water. Cook covered until soft. DRAIN WELL and mash. You should have about 4 cups. Combine squash in bowl with sour cream, undiluted soup, onion, salt, pepper and grated carrot. Sprinkle an even layer of herb-seasoned bread crumbs on the bottom of a shallow 2-quart casserole. Add squash mixture and cover with another layer of crumbs. Dot generously with butter. Bake at 350* degrees 30 t0 40 minutes.
[Name] Peanut Butter Pie (Good Eats Cafe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-04T14:52:00Z [Description] Make and share this Peanut Butter Pie (Good Eats Cafe) recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1/2", "1/2", "2", "1/2", "2", NA] [RecipeIngredientParts] ["eggs", "dark corn syrup", "creamy peanut butter", "sugar", "butter", "unsalted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 696.9 [FatContent] 41.6 [SaturatedFatContent] 12.8 [CholesterolContent] 100.2 [SodiumContent] 238.2 [CarbohydrateContent] 77.2 [FiberContent] 3.0 [SugarContent] 56.9 [ProteinContent] 12.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350* degrees. Beat eggs and mix in all ingredients except nuts. Pour into pie shell. Top with nuts and bake 30 minutes or until firm. Needs to come to room temperature before cutting.
[Name] Southern Style Jalapeno Corn Bread Muffins (Good Eats Cafe) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-04T15:12:00Z [Description] Make and share this Southern Style Jalapeno Corn Bread Muffins (Good Eats Cafe) recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "1/2", "1", "1", "1/4", "1/2", "1", "1/2"] [RecipeIngredientParts] ["yellow cornmeal", "all-purpose flour", "sugar", "baking powder", "salt", "milk", "egg", "shortening", "diced pimento"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 5.9 [SaturatedFatContent] 1.7 [CholesterolContent] 18.4 [SodiumContent] 268.1 [CarbohydrateContent] 23.3 [FiberContent] 1.2 [SugarContent] 4.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 350* degrees. Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg, melted shortening and corn. Mix. Stir in pepper and diced pimiento. Pour into greased muffin pans and bake about 20 to 30 minutes.
[Name] Hickory Smoked Shrimp (Confederate House) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-10-04T15:42:00Z [Description] The Confederate House is an old established restaurant in Houston. The combination of the butter, Worcestershire and lemon juice give the shrimp sauce its hickory-smoked flavor. Use 26-30 count size shrimp. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "3", "1", "42", NA] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "shrimp", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.1 [FatContent] 8.1 [SaturatedFatContent] 4.9 [CholesterolContent] 73.3 [SodiumContent] 388.7 [CarbohydrateContent] 2.6 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 5.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix melted butter, Worcestershire sauce and lemon juice. Dab sauce on shrimp and arrange on broiler pan. Broil 6 to 8 minutes, just until done. Serve 7 on each plate garnished with a sprig of parsley and a lemon wedge.
[Name] Sauteed Mushrooms (Confederate House) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-04T15:50:00Z [Description] The Confederate House is a wonderful old restaurant in Houston. Great food and environment. Select small, firm button mushrooms so that when they are cut in half they will be bite-size. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "2", "1/3"] [RecipeIngredientParts] ["butter", "onion", "button mushrooms", "sherry wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.4 [FatContent] 10.1 [SaturatedFatContent] 6.2 [CholesterolContent] 25.4 [SodiumContent] 93.3 [CarbohydrateContent] 6.5 [FiberContent] 1.7 [SugarContent] 3.7 [ProteinContent] 4.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter in a large skillet. Add onion and saute until tender but not brown. Mix in mushrooms and cook 8 to 9 minutes, stirring often. Just before serving, stir in sherry.
[Name] Beer Batter Fried Trout (Confederate House) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 2017-10-04T16:10:00Z [Description] Another recipe from the Houston restaurant. It calls for trout but another fish fillet could be used. Be sure batter is thick and well chilled. To tell if oil for deep frying is hot enough, shake a little flour in it. If it foams up, it is ready. Serve with Confederate House Tartar Sauce. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "1", "2.5", "1"] [RecipeIngredientParts] ["trout fillets", "all-purpose flour", "beer", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 5.5 [SaturatedFatContent] 0.9 [CholesterolContent] 45.8 [SodiumContent] 47.5 [CarbohydrateContent] 21.3 [FiberContent] 0.6 [SugarContent] 0.1 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix flour, beer and cayenne in a blender until smooth and the consistency of a thick pancake batter. Refrigerate batter about 1 to 1 1/2 hours. Dip fillets in batter and drop into hot, deep fat (350* degrees] and deep-fry. Remove from fat with slotted spoon and drain on paper towels. Serve with Tartar Sauce.
[Name] Tartar Sauce (Confederate House) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-10-04T16:26:00Z [Description] This recipe is from The Confederate House restaurant in Houston. It makes about 4 cups so if you don't need that much, halve the ingredients. Use a thick, heavy-style real mayonnaise for best results and taste. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/3", "3", "1 1/2", "1/2", "3", "2"] [RecipeIngredientParts] ["onion", "horseradish", "prepared mustard", "mayonnaise", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.0 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 529.4 [CarbohydrateContent] 20.4 [FiberContent] 1.8 [SugarContent] 9.9 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Combine chopped onion, well-drained pickle relishes, horseradish, mustard and lemon juice. Add mayonnaise and ketchup, mixing well. Keep refrigerated.
[Name] Avocado With Baby Shrimp [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-10-04T16:58:00Z [Description] This is a published recipe from the Houston restaurant Rotisserie For Beef &amp; Bird. A lovely first course. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "2", "1", "2", "5", "1", "4", "2", "1"] [RecipeIngredientParts] ["baby shrimp", "peanuts", "celery rib", "pineapple", "mayonnaise", "tomato ketchup", "lettuce leaves", "avocados", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.7 [FatContent] 27.4 [SaturatedFatContent] 4.1 [CholesterolContent] 225.8 [SodiumContent] 928.1 [CarbohydrateContent] 18.6 [FiberContent] 10.0 [SugarContent] 4.8 [ProteinContent] 27.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a mixing bowl, combine shrimp, peanuts, celery, pineapple, mayonnaise and ketchup. On individual plates, arrange a lettuce leaf and half an avocado. Fill with shrimp mixture in the center. Garnish with quartered egg, cucumber slices and tomato wedges.
[Name] Pizza Tondlis [AuthorId] 2001727668 [AuthorName] gkitchn [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-10-04T21:02:00Z [Description] Make and share this Pizza Tondlis recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["10", "23", "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["ricotta cheese", "garlic powder", "salt", "pepper", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.1 [FatContent] 6.2 [SaturatedFatContent] 2.9 [CholesterolContent] 18.5 [SodiumContent] 1868.0 [CarbohydrateContent] 4.7 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] 12 9 [RecipeInstructions] add 10 gherkins into a cutting board, carve the gherkins and sprinkle some salt, pepper and garlic powder. add ricotta and oregano and mix until nice. preheat the oven at 190C (390F]. stuff with cheese and pepperoni and bake a 190 degrees celsius. Enjoy.
[Name] Chicken Parmesan (Low-Carb, Keto) [AuthorId] 2001739820 [AuthorName] PrimalBro [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-04T21:02:00Z [Description] Italian food was one of the first things to go when I weighed 330 pounds. Little did I know that I could make one of my favorite Italian dishes that fits my Keto/Primal lifestyle! This chicken gets a nice crisp to the outside with amazing flavor. This dish is a winner, even with the non-Keto crowd. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/81/Oj8Vhm2wT361z6MENukJ_0S9A2524.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/81/n1K8teoeQ430muAx7jRy_0S9A2508.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/81/aeSa1L4RfC75AK4MCXdP_20170925_174746.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/81/WZF6ctNQhiCQ0hPZ9JJw_0S9A2483.jpg" ] [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "1/3", "1", "1", "4", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breast", "flour", "parmesan cheese", "egg", "mozzarella cheese"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 341.8 [FatContent] 17.6 [SaturatedFatContent] 6.7 [CholesterolContent] 149.5 [SodiumContent] 586.6 [CarbohydrateContent] 7.2 [FiberContent] 1.8 [SugarContent] 3.6 [ProteinContent] 37.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] 1. Preheat oven to 350°F. 2. Line a baking sheet with foil. 3. Slice chicken breasts in half to make thinner pieces. 4. Mix almond meal/flour, grated parmesan, and Italian seasoning. 5. Whisk the egg in a separate bowl. 6. Dip the chicken in the egg, then into the \"breading\". 7. Place \"breaded\" chicken breasts on baking sheet. 8. Bake for 25-30 minutes or until internal temperature reaches 160°F. 9. Take out of the oven and top each piece with equal amount of sauce and mozzarella. 10. Bake until cheese melts. 11. Serve!
[Name] Oriental Slaw [AuthorId] 353887 [AuthorName] Thats me [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-10-04T21:02:00Z [Description] This recipe was given to me by a friend at work. She had made it for a potluck and it stuck with me for some time. I added notes that include changes she makes to the recipe as written. This is NOT a low fat recipe. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1/2", "4", "1/2", "1/3", "1/2", "1"] [RecipeIngredientParts] ["sesame seeds", "butter", "green onions", "vinegar", "sugar", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 733.1 [FatContent] 61.5 [SaturatedFatContent] 20.4 [CholesterolContent] 61.0 [SodiumContent] 910.8 [CarbohydrateContent] 41.5 [FiberContent] 5.7 [SugarContent] 21.6 [ProteinContent] 7.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a skillet over low heat, melt the butter. Once butter is melted, add the crumbled, uncooked noodles, the sesame seeds and the slivered almonds. Saute until these are lightly browned. Remove from heat and allow to cool. In a large bowl or container, combine the coleslaw mix, the green onions and the noodle mixture. Refrigerate until ready to serve. One Hour Before Serving: Mix together Oriental Dressing ingredients and add to the coleslaw mixture. Serve chilled.
[Name] Vegetable Broth Dry Mix [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-04T23:46:00Z [Description] Make and share this Vegetable Broth Dry Mix recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["High Fiber", "High Protein", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["onion powder", "garlic powder", "sea salt", "black pepper", "thyme", "paprika", "turmeric", "parsley flakes", "nutritional yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 496.0 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 4732.6 [CarbohydrateContent] 70.8 [FiberContent] 38.3 [SugarContent] 1.3 [ProteinContent] 54.8 [RecipeServings] nan [RecipeYield] 1 1/2 cups [RecipeInstructions] Mix all ingredients together, adjusting for your taste preferences. Store in an air tight container. May also be pulverized in a spice grinder for a finer texture.
[Name] Simple Onion Soup Dry Mix Substitute (Vegetarian Version) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-04T23:48:00Z [Description] Make and share this Simple Onion Soup Dry Mix Substitute (Vegetarian Version) recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "1/3", "4", "1/2", "1"] [RecipeIngredientParts] ["onion powder", "celery seed", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 14.0 [CarbohydrateContent] 37.8 [FiberContent] 4.3 [SugarContent] 16.4 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 1 1/4 cups [RecipeInstructions] Combine all ingredients. Store in tight fitting container.
[Name] Texas Chili [AuthorId] 2365452 [AuthorName] Kristenblakley [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-10-05T14:07:00Z [Description] Make and share this Texas Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "3", "3", "2", "1", "1/2", "1/4 - 1/2", "1/3", "1", "1 - 13 3/4", "1", "1/2 - 1", "1", "1/4 - 1/2", "2"] [RecipeIngredientParts] ["onions", "green bell pepper", "garlic cloves", "chili powder", "cumin", "dried oregano", "masa harina", "chopped tomatoes", "beef broth", "beer", "salt", "white vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.7 [FatContent] 7.4 [SaturatedFatContent] 2.6 [CholesterolContent] 89.6 [SodiumContent] 417.6 [CarbohydrateContent] 13.6 [FiberContent] 2.8 [SugarContent] 3.8 [ProteinContent] 35.5 [RecipeServings] 8.0 [RecipeYield] 2 quarts [RecipeInstructions] ["Coat a large dutch oven with cooking spray place over medium high heat until hot.  Add meat and cook 5 minutes or until browned, be sure to not add too much meat in at a time, its better to cook it in small groups and remove the browned pieces and then return when all meat is cooked.  Drain well.  Set meat aside wipe drippings from dutch oven with paper towel. .", "Re-coat dutch oven with cooking spray, place over med-high heat until hot.  Add onion, peppers and garlic and saute 5 minutes or until tender.  Return meat to dutch oven and add spices, stir well.  sprinkle meat with masa harina flour stir well. Add tomatoes and next four ingredients bring to a boil.  Reduce heat and simmer partially covered, for 1 1/2 hours.  Add vinegar and simmer, partially covered for 30 minutes or until meat is tender.  ." ]
[Name] Ratatouille [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-05T16:19:00Z [Description] From Southern Living's Cooking for Company cookbook. This version is baked in the oven. Can be served as a vegetable stew or cold salad. For a special presentation, slice 1 inch off side of of a large eggplant; scoop out pulp and reserve for other uses. Fill eggplant with ratatouille; mound remaining mixture around base of eggplant, if desired. If you cannot find flavorful fresh tomatoes, use 32 oz canned whole tomatoes with liquid. Slice the canned tomatoes and use as you would fresh. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/4", "3", "2", "4", "3", "2 1/2", "8", "1", "1/2", "1/8", "2", "1/4", "1", NA, "1"] [RecipeIngredientParts] ["eggplants", "zucchini", "olive oil", "green peppers", "onions", "garlic cloves", "tomatoes", "tomato sauce", "dried basil", "celery seed", "thyme", "Worcestershire sauce", "bay leaf", "salt", "eggplant"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.2 [FatContent] 8.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 192.1 [CarbohydrateContent] 27.5 [FiberContent] 11.1 [SugarContent] 15.2 [ProteinContent] 6.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the eggplant and unpeeled zucchini into 1/2 inch slices. Saute eggplant and zucchini in olive oil/butter, several slices at a time; allow 2 or 3 minutes on a side. Remove and drain. Using same skillet, cook green peppers, onion, sliced mushrooms and garlic about 10 minutes over medium heat. Add tomatoes, tomato sauce, herbs, Worcestershire sauce, hot sauce and bay leaf; heat thoroughly. Salt to taste. Place a layer of eggplant, zucchini, and half of tomato sauce in a 2 1/2-quart casserole. Repeat, ending with tomato sauce. Bake, covered at 350* for 1 hour.
[Name] Shrimp Dip [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-10-05T16:43:00Z [Description] This is from Southern Living's Cooking for Company cookbook. Serve with fresh vegetable crudites or crackers. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "8", "1", "1/3", "3", NA, "2 -3"] [RecipeIngredientParts] ["shrimp", "cream cheese", "onion", "mayonnaise", "green peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 563.5 [FatContent] 41.2 [SaturatedFatContent] 22.2 [CholesterolContent] 410.7 [SodiumContent] 1649.7 [CarbohydrateContent] 10.0 [FiberContent] 0.6 [SugarContent] 5.1 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] Combine all ingredients in blender or food processor until thoroughly mixed. Place in serving dish and sprinkle lightly with paprika, if desired, for color. Chill till serving time. Serve with crackers or crudites (sliced red and green peppers, carrot sticks, celery sticks, cucumber spears, blanched fresh snow peas, blanched cauliflowerets or broccoli flowerets].
[Name] Shrimp and Cheese Dip [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-10-05T16:56:00Z [Description] Make and share this Shrimp and Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2/3", "8", "3", "1", "2", "1/2", NA] [RecipeIngredientParts] ["cream cheese", "cottage cheese", "baby shrimp", "red bell peppers", "fresh garlic", "Dijon mustard", "Hungarian paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 661.4 [FatContent] 55.4 [SaturatedFatContent] 30.2 [CholesterolContent] 334.0 [SodiumContent] 1410.3 [CarbohydrateContent] 10.2 [FiberContent] 0.5 [SugarContent] 6.6 [ProteinContent] 31.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine cream cheese and cottage cheese in a large bowl and beat until light and fluffy. Fold in all remaining ingredients. Transfer dip to crock or serving bowl. Cover and chill till ready to serve. Serve with crackers or cocktail rye bread.
[Name] Hot Mushroom Dip [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-05T17:12:00Z [Description] Make and share this Hot Mushroom Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "1", "1", "2", "1/8", "8", "2", "2", "1/2"] [RecipeIngredientParts] ["bacon", "fresh mushrooms", "onion", "garlic clove", "all-purpose flour", "fresh ground pepper", "cream cheese", "Worcestershire sauce", "soy sauce", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 438.5 [FatContent] 38.6 [SaturatedFatContent] 20.7 [CholesterolContent] 110.5 [SodiumContent] 628.6 [CarbohydrateContent] 15.3 [FiberContent] 1.6 [SugarContent] 7.3 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["Fry bacon in large skillet over medium heat until crisp. Drain, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.", "Add mushrooms, onion and garlic to reserved drippings and cook over medium heat until tender and most mushroom liquid has evaporated, about 6-8 minutes.", "Mix in flour and pepper.", "Add cream cheese, Worcestershire and soy sauce. Reduce heat to low and stir until cheese is melted. Remove from heat.", "Stir in sour cream and bacon.", "Serve warm with assorted crackers or small sour dough bread slices." ]
[Name] Soy Dipping Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-10-05T17:19:00Z [Description] Make and share this Soy Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["green onion", "low sodium soy sauce", "fresh lemon juice", "dry sherry", "fresh ginger", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.9 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 4258.1 [CarbohydrateContent] 18.9 [FiberContent] 2.0 [SugarContent] 4.8 [ProteinContent] 7.4 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] Mix all ingredients in a small bowl. Let stand at room temperature for at least an hour before serving.
[Name] Western Cheese Spread [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-10-05T17:31:00Z [Description] Make and share this Western Cheese Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Spreads [Keywords] ["High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "6", "1", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sharp cheddar cheese", "onion", "hard-boiled eggs", "mild green chilies", "black olives", "tomato sauce", "butter", "Worcestershire sauce", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1130.9 [FatContent] 96.0 [SaturatedFatContent] 55.2 [CholesterolContent] 613.4 [SodiumContent] 2818.6 [CarbohydrateContent] 16.9 [FiberContent] 3.9 [SugarContent] 8.9 [ProteinContent] 53.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Grate cheese, onion and eggs in processor or blender. Transfer to large bowl. Add remaining ingredients and mix thoroughly. Refrigerate until ready to serve. Can be spread on thick slices of French bread and broiled until the cheese melts or served cold with crackers or chips.
[Name] Sweet and Sour Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-05T17:39:00Z [Description] Make and share this Sweet and Sour Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "6", "2", "1/4", "1", "1/4 - 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["sugar", "rice vinegar", "low sodium soy sauce", "tomato paste", "cornstarch", "msg", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.0 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 544.7 [CarbohydrateContent] 45.8 [FiberContent] 1.4 [SugarContent] 41.9 [ProteinContent] 2.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients in a saucepan, heat over medium-low heat, stirring constantly, till thickened. Serve as a dipping sauce for chicken or pork.
[Name] Pepper Parmesan Salad Dressing [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-10-05T17:50:00Z [Description] Make and share this Pepper Parmesan Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "2", "1 - 1 1/2", "1 1/2", "1/2", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["mayonnaise", "milk", "parmesan cheese", "cracked black pepper", "cider vinegar", "onion powder", "garlic powder", "lemon juice", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 5.2 [SaturatedFatContent] 3.2 [CholesterolContent] 17.3 [SodiumContent] 195.9 [CarbohydrateContent] 7.1 [FiberContent] 0.9 [SugarContent] 0.3 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] 1 cup [RecipeInstructions] In a medium bowl, combine all ingredients. Cover and chill in refrigerator for at least 2 hours or up to 24 hours.
[Name] Manhattan-Style Fish Chowder [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-05T19:32:00Z [Description] A requested recipe posted in Bon Appetit magazine. You can use any firm whitefish in this classic tomato based soup. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 3/4", "1", "3/4", "3", "1/4", "1", "2", "2", "1", "1", "1/2", "2", "1", "1", "2"] [RecipeIngredientParts] ["butter", "onions", "carrot", "celery", "garlic cloves", "tomato paste", "dry white wine", "water", "dried thyme", "salt", "fresh ground black pepper", "diced tomatoes", "bay leaf", "halibut fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.6 [FatContent] 7.0 [SaturatedFatContent] 3.1 [CholesterolContent] 101.0 [SodiumContent] 953.5 [CarbohydrateContent] 34.5 [FiberContent] 5.4 [SugarContent] 12.7 [ProteinContent] 38.4 [RecipeServings] 6.0 [RecipeYield] 12 cups [RecipeInstructions] Melt butter in a Dutch oven over medium-high heat. Add onion, carrot, celery, and garlic to pan; saute 10 minutes or until lightly browned. Stir in tomato paste; cook 1 minute. Stir in wine; cook 1 minute. Add potato and next 7 ingredients (potato thru bay leaf]; bring to a boil. Reduce heat; simmer 30 minutes. Add fish. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Serve with sour dough bread.
[Name] Vegetable Cassoulet [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2017-10-05T20:20:00Z [Description] Make and share this Vegetable Cassoulet recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2", "1 1/2", "2", "1", "1/3", "1", "1/2", "1/2"] [RecipeIngredientParts] ["mushrooms", "olive oil", "onions", "garlic clove", "zucchini", "white beans", "diced tomatoes", "fresh parsley", "dried basil", "oregano", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 289.6 [FatContent] 5.6 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 26.2 [CarbohydrateContent] 44.9 [FiberContent] 10.5 [SugarContent] 7.9 [ProteinContent] 14.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In large, deep saucepan/pot, brown mushrooms in oil. Remove to platter and empty liquid left in pot. Add onions and garlic, saute 5 minutes.", "Add zucchini and yellow squash. Saute until vegetables are tender crisp.", "Blend in mushrooms, beans, tomatoes with juice, parsley, basil, oregano and wine.", "Spoon into 2-quart baking dish, cover with lid.", "Bake at 350* for 40 minutes. Allow to \"rest\" 30 minutes before serving for best flavor.", "Sprinkle servings with parmesan cheese or feta cheese crumbles, if desired." ]
[Name] Chocolate Chip Coconut Cookies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-05T20:52:00Z [Description] This is a really simple recipe to make and all the prep and cooking can be done in under half an hour, so there really is no excuse not to give it a go. They will last for up to 7 days, if stored in an airtight container, so are perfect to make in batches and snack on throughout the week. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/96/FYv12rHxRvuVojM5iQbf_Chocolate-Chip-Cookies-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "Sweet", "Birthday", "< 30 Mins", "For Large Groups", "Oven", "Easy"] [RecipeIngredientQuantities] ["155", "2", "95", "60", "2", "2", "2", "1"] [RecipeIngredientParts] ["cashew nuts", "coconut oil", "eggs", "honey", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.0 [FatContent] 7.6 [SaturatedFatContent] 5.0 [CholesterolContent] 16.4 [SodiumContent] 58.9 [CarbohydrateContent] 7.4 [FiberContent] 0.9 [SugarContent] 4.9 [ProteinContent] 1.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 160C/320&deg;F. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball. Add the dough to a mixing bowl and slowly stir in the cacao nibs. Divide the mixture into 20 equal parts and form small balls with it. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie. Bake for 20 minutes until turning golden on the edges. Enjoy!
[Name] Vegan Shepherd&rsquo;s Pie [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2017-10-05T20:52:00Z [Description] This vegan shepherd&rsquo;s pie is comforting, healthy, delicious and really easy to make. You can also make it in batches to freeze and serve when you don&rsquo;t have much time to cook. We used lentils to make ours, but you could use chickpeas instead, if you&rsquo;d prefer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/97/OXe67PczQLqGlLGz81ZA_Vegan-Shepherds-Pie.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "European", "Vegan", "Free Of...", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["600", "1", "1", "1", "2", "1", "1", "1", "1", "1", "350", "735", "1", "100", "1", "1"] [RecipeIngredientParts] ["coconut oil", "red onion", "garlic cloves", "cumin", "cinnamon", "maple syrup", "honey", "chopped tomatoes", "sweet potatoes", "cumin", "coconut milk", "nutritional yeast", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.2 [FatContent] 10.2 [SaturatedFatContent] 7.9 [CholesterolContent] 0.0 [SodiumContent] 119.2 [CarbohydrateContent] 83.5 [FiberContent] 20.8 [SugarContent] 18.5 [ProteinContent] 19.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 175C/350&deg;F. Start making the filling: add the coconut oil to a saucepan and gently fry the onions, ginger, garlic and spices until soft and tender. Add in the rest of the filling ingredients, bring to the boil, then leave to simmer for 20-30 minutes. Meanwhile for the mash - add the sweet potatoes to a pan of boiling water, bring to the boil then leave to simmer for 20 minutes (until softened]. Drain the water from the pan of potatoes, then add the rest of the mash ingredients and mash until smooth. Add the filling to a large baking dish (or 4 small dishes], then add the mash on top and a sprinkle of nutritional yeast. Bake in the oven for 20 minutes, then serve with fresh coriander.
[Name] Healthy Chicken Nuggets [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-05T20:53:00Z [Description] These healthy and delicious chicken nuggets make the perfect nutritious dinner. It&rsquo;s such an easy recipe to make and these baked goodies make a great healthy alternative to fried chicken nuggets. They would taste great served as a delicious starter or you could serve with them with sweet potato or courgette fries and serve as a main. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/98/nHSYEqfuQuegOonfeZVw_Healthy-Chicken-Nuggets-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Meat", "High Protein", "Healthy", "Free Of...", "High In...", "Brunch", "Birthday", "< 30 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "55", "1", "2", "60"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "buckwheat flour", "egg", "water", "quinoa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 293.4 [FatContent] 6.4 [SaturatedFatContent] 1.5 [CholesterolContent] 137.5 [SodiumContent] 163.8 [CarbohydrateContent] 25.9 [FiberContent] 3.2 [SugarContent] 0.5 [ProteinContent] 32.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cook the quinoa in a pan of boiling water (according to the pack instructions]. Preheat oven to 210C/410&deg;F. Add the flour to a bowl, then add the egg and water to a separate bowl and whisk. Place the cooked quinoa in another bowl. Coat each chicken piece in the flour, then the eggs, then the quinoa and finally place on a baking tray. Bake for 20 minutes (until golden] and serve!
[Name] Pina Colada Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-05T21:00:00Z [Description] This healthy and delicious alcohol-free Pina Colada is so refreshing. It makes an amazing alternative to a regular Pina Colada using just fresh fruit and coconut milk &ndash; it tastes like sunshine in a glass. Transport yourself to a tropical paradise and give it a try! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/37/99/yRAPKznmTdKUz3fHjjBn_healthy-pina-colada-768x512.jpg" [RecipeCategory] Beverages [Keywords] ["Fruit", "Asian", "Low Protein", "Vegan", "Brunch", "Birthday", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["110", "110", "240", "2", "1"] [RecipeIngredientParts] ["pineapple chunks", "mangoes", "coconut milk", "honey", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.9 [FatContent] 26.5 [SaturatedFatContent] 23.2 [CholesterolContent] 0.0 [SodiumContent] 18.1 [CarbohydrateContent] 44.6 [FiberContent] 3.4 [SugarContent] 33.0 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender and blend until thick, creamy and delicious. Enjoy!
[Name] Fish Cakes [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-05T21:01:00Z [Description] These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you&rsquo;re short on time, but want lots of flavour. They&rsquo;re so easy to make and you can serve them as a nutritious starter, with a salad or for supper. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/00/nMpnJFkSkW4ok02k6WSC_Salmon-Fish-Cakes.jpg" [RecipeCategory] Dessert [Keywords] ["Lunch/Snacks", "Asian", "Australian", "European", "Free Of...", "Brunch", "< 60 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "240", "1", "1", "1", "1", "4", "1", "6", "1"] [RecipeIngredientParts] ["salmon fillets", "sweet potatoes", "lemon zest", "dill", "parsley", "mustard", "buckwheat flour", "egg", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.2 [FatContent] 13.9 [SaturatedFatContent] 3.0 [CholesterolContent] 119.6 [SodiumContent] 185.7 [CarbohydrateContent] 19.4 [FiberContent] 3.7 [SugarContent] 3.1 [ProteinContent] 38.0 [RecipeServings] nan [RecipeYield] 4 cakes [RecipeInstructions] Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened]. Meanwhile grill the salmon for 10 minutes (until just cooked]. Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard. Break the salmon fillets into flakes, then mix with the potato mixture. Divide the mixture into 6 cakes. Place the flour, egg and ground almonds in separate bowls. Coat each cake in flour, then the egg then the ground almonds. Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
[Name] Marinated Steak Lettuce Wraps [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT2H [TotalTime] PT2H40M [DatePublished] 2017-10-05T21:15:00Z [Description] Make and share this Marinated Steak Lettuce Wraps recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/xMWXZh5PTfa0soG1jjn4_GKNOW104_Alikah%20Hughes-Mike%20Lockyer-Marinated%20Steak_16x9_v17_H.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "2", NA, "1", "1", "2", "2", "2", "1", "1 1/2", "1", "1", NA, "1/2", "2", "1/2", "1", "1", "3", "2", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["fish sauce", "light brown sugar", "limes, zest of", "fresh ginger", "garlic clove", "basmati rice", "low sodium chicken broth", "unsalted butter", "lime, juice of", "kosher salt", "cilantro", "butter lettuce", "romaine lettuce", "cilantro", "mint", "basil", "carrots", "scallion", "roasted peanuts", "lime wedge", "chili sauce", "sambal oelek"] [AggregatedRating] nan [ReviewCount] nan [Calories] 680.2 [FatContent] 20.4 [SaturatedFatContent] 6.9 [CholesterolContent] 103.4 [SodiumContent] 3933.8 [CarbohydrateContent] 85.9 [FiberContent] 2.8 [SugarContent] 58.0 [ProteinContent] 39.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["In a medium saucepan, whisk together rice wine vinegar, fish sauce, brown sugar, lime zest, ginger, garlic, and chili. Cook over medium heat, whisking until sugar is completely dissolved.", "Remove from heat and add ice cubes, stirring until melted and mixture is cool. Transfer half of the mixture to a medium bowl and set aside to use as dressing.", "Whisk vegetable oil into remaining marinade and transfer to a large Ziploc bag. Add steak to bag, pressing air out and sealing tightly, and allow to marinate for 1-2 hours (this is a highly acidic marinade, so marinating any longer will start to denature the meat].", "Meanwhile, prepare the rice (it should be cold or room temperature for serving]. Preheat oven to 400 degrees. Stir together rice, chicken stock, and butter in a medium oven-safe pot and bring to a boil, uncovered, over medium heat. As soon as the mixture comes to a boil, cover with a tight-fitting lid and transfer to the oven. Cook for exactly 17 minutes.", "Remove from the oven, fluff with a fork, and season with lime juice and salt, to taste. Once the rice has cooled to room temperature, stir in cilantro, transfer to a serving bowl, and set aside.", "Arrange lettuce leaves, cilantro, mint, basil, carrots, cucumber, scallions, jalapeno, peanuts, and lime wedges on a large platter, along with small bowls of chili sauce and dressing. Set aside while you grill your steak.", "Heat a cast iron grill pan or skillet over high heat. Remove steak from the marinade and trim, if necessary, to fit your pan. Working in batches, add steak to pan and sear hard, 2 minutes per side.", "Remove to a grooved cutting board and allow meat to rest at least 5 minutes before slicing against the grain into strips. Serve alongside rice and lettuces, herbs, veggies, and dressing." ]
[Name] Easy Lemon Garlic Hummus [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-05T21:26:00Z [Description] Looking for an appetizer recipe that is simple and delicious? Look no further! Easy Lemon Garlic Hummus is healthy, delicious and ready in minutes! Try this for your next party or tailgate! Your guests will love this! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/4", "1/2"] [RecipeIngredientParts] ["chickpeas", "fresh garlic cloves", "lemon juice", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.0 [FatContent] 12.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 394.6 [CarbohydrateContent] 30.5 [FiberContent] 5.8 [SugarContent] 0.2 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] Drain chickpeas and place in a food processor or blender. Clean garlic and crush with a garlic press or the side of a knife and add to chickpeas. Pour in lemon juice and olive oil. Blend on high for 30 to 40 seconds or until smooth and creamy. Serve with low salt tortilla chips or veggies. This recipe makes 2 cups.
[Name] Southern Cornbread Dressing Casserole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-10-06T01:13:00Z [Description] Another take on a traditional dish. I like that it is a smaller amount, so many recipes serve 12 or more. A nice side dish for chicken. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "2", "1/2", "1/2", "1/4", "1 1/2", "2", "2"] [RecipeIngredientParts] ["onion", "celery", "pecans", "poultry seasoning", "sage", "pepper", "chicken broth", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.7 [FatContent] 9.2 [SaturatedFatContent] 3.4 [CholesterolContent] 72.2 [SodiumContent] 251.7 [CarbohydrateContent] 3.1 [FiberContent] 1.0 [SugarContent] 1.4 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients, except the broth and eggs, in a large bowl and mix well. Beat together eggs and broth. Mix well into dry ingredients until moistened. Spoon into a well-buttered 1 1/2 quart baking dish. Bake uncovered, at 350* for 45 minutes or until lightly brown.
[Name] Prize Winning Molasses Cookies [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2017-10-06T01:57:00Z [Description] Make and share this Prize Winning Molasses Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "2", "1", "1", "1", "1", "1/2", "3/4", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "ground ginger", "ground nutmeg", "ground allspice", "salt", "shortening", "brown sugar", "egg", "molasses", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.1 [FatContent] 3.1 [SaturatedFatContent] 0.8 [CholesterolContent] 3.6 [SodiumContent] 74.7 [CarbohydrateContent] 12.2 [FiberContent] 0.2 [SugarContent] 6.9 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 52 cookies [RecipeInstructions] In a medium bowl, stir together flour, baking soda, spices and salt, set aside. In a large bowl, beat shortening with an electric mixer on medium speed for 30 seconds. Add brown sugar and beat until mixture is combined, scraping sides of bowl occasionally. Beat in egg and molasses until combined. Add flour mixture 1/2 cup at a time till fully mixed. Cover and chill 1 to 2 hours or until dough is easy to handle. Place granulated sugar in a small bowl. Shape dough into 1-inch balls. Roll balls in sugar to coat. Place about 1 1/2 inches apart on lightly greased cookie sheets. Bake in 350* oven for 8-10 minutes or until bottoms are light brown and tops are puffed, do not overbake. Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
[Name] Baked Mushroom &amp; Egg [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-10-06T02:49:00Z [Description] This baked egg in a portobello mushroom makes a fantastic healthy breakfast. It&rsquo;s so easy to make, delicious and really nourishing too. We&rsquo;ve added a sprinkle of nutritional yeast to the top of my mushrooms, which gives a similar taste to cheese (but it&rsquo;s far more nutritious). It&rsquo;s important to heat the mushrooms in the grill first as this will prevent them from going soggy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/3nfggxGxR6udAQE2SxKm_Baked-egg-in-mushroom-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "3", "6", "1", "1", "1"] [RecipeIngredientParts] ["portabella mushrooms", "eggs", "tomatoes", "fresh parsley", "mixed herbs", "nutritional yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.1 [FatContent] 5.7 [SaturatedFatContent] 1.7 [CholesterolContent] 186.0 [SodiumContent] 92.2 [CarbohydrateContent] 13.8 [FiberContent] 4.4 [SugarContent] 8.8 [ProteinContent] 10.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place the mushrooms in the grill and heat for 5 minutes on each side. Remove from the grill and set the oven to 200C/390&deg;F. When the oven is ready - break the eggs into the centre of each mushroom, then drop in the piccolino tomatoes and sprinkle the mixed herbs and nutritional yeast on top. Bake for 15 minutes, then garnish with fresh parsley.
[Name] Truffles [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT4H20M [TotalTime] PT4H20M [DatePublished] 2017-10-06T02:54:00Z [Description] It&rsquo;s almost Mother&rsquo;s Day and we can&rsquo;t think of a better way to celebrate with your mum than by making her this delicious and nutritious box of loveliness. There&rsquo;s no better way of showing someone you care than putting the time in to make them something and this delightful chocolate box not only looks fantastic &ndash; it tastes it too. We&rsquo;ve topped ours with: sea buckthorn powder, blueberry powder, ground almonds and sesame seeds but the possibilities here are endless, you could use any type of nuts, seeds, cacao powder, coconut. Optional Toppings: sea buckthorn powder, blueberry powder, ground almonds, sesame seeds [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/7DSta9cRTROEYttHHaK4_Mothers-Day-Truffles--768x512.jpg" [RecipeCategory] Dessert [Keywords] ["European", "Vegan", "Free Of..."] [RecipeIngredientQuantities] ["375", "1", "5", "90", "1", "1"] [RecipeIngredientParts] ["pitted dates", "maple syrup", "coconut oil", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.8 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 11.0 [FiberContent] 1.5 [SugarContent] 8.8 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 30 truffles [RecipeInstructions] Soak the dates in water and leave for at least 4 hours. Drain the dates, then add to a food processor along with the rest of the truffle ingredients. Pulse until well combined, thick and smooth. Divide into balls, then roll in your choice of toppings. Add to small cake cases and place in a box.
[Name] Veggie Burgers [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-10-06T02:58:00Z [Description] This burger won the vote in this week&rsquo;s NutriPic, and these delicious veggie burgers are healthy, nutritious and super easy to make. They make a tasty alternative to beef burgers and the perfect healthy starter, lunch or main. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/g2wDAKocQ2eNl2qV350G_Veggie-Burger-768x512.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "280", "90", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "kidney beans", "red onion", "ground cumin", "garlic cloves", "sweetcorn"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.5 [FatContent] 4.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 163.1 [CarbohydrateContent] 20.2 [FiberContent] 4.6 [SugarContent] 2.7 [ProteinContent] 5.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 200C/390&deg;F.", "Peel and chop the sweet potato into small chunks, then place in a pan of boiling water and simmer for 20 minutes (until softened].", "Meanwhile mix together the cooked quinoa, mashed kidney beans, ground almonds, onion, garlic, sweetcorn and spices until fully combined.", "Drain the potatoes, then mash and mix with the rest of the ingredients.", "Divide the mixture into 12 equal parts and shape into round balls. Flatten then bake for 35 minutes, turning once after 20 minutes." ]
[Name] Raspberry Tarts [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-10-06T03:05:00Z [Description] These stunning raspberry tarts not only look divine &ndash; they taste it too. They&rsquo;re gluten free, vegan and sugar free &ndash; yet taste deliciously sweet. You really can enjoy the fresh flavours of Spring with these little no-bake tasty desserts. Optional: Fresh blueberries to garnish [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/iUdqWLw8TFirq4fJ4AFv_Raspberry-Tart-768x512.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["180", "85", "1", "1", "250", "70", "3", "1"] [RecipeIngredientParts] ["pitted dates", "hazelnuts", "raspberries", "coconut oil", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.9 [FatContent] 21.8 [SaturatedFatContent] 10.8 [CholesterolContent] 0.0 [SodiumContent] 2.3 [CarbohydrateContent] 37.0 [FiberContent] 6.7 [SugarContent] 27.7 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 6 tarts [RecipeInstructions] ["Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.", "Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.", "Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.", "Add all the ingredients for the filling to a food processor and blitz until smooth.", "Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes].", "Top with fresh blueberries, then serve." ]
[Name] Cabbage Crisps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-06T03:08:00Z [Description] We love finding inventive ways of turning bad food into delicious and nutritious recipes and this fantastic crisp recipe is super healthy, really easy to make, inexpensive and tastes totally divine. There are so many delicious fruits and veggies you can turn into crisps. Don&rsquo;t be scared to experiment! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/YnJH4eT5Co0Y4AvVqQPQ_Cabbage-Crisps.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["savoy cabbage", "coconut oil", "ground black pepper", "flax seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.0 [FatContent] 9.0 [SaturatedFatContent] 6.1 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 2.2 [FiberContent] 1.7 [SugarContent] 0.1 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Wash the cabbage leaves and cut into small pieces. Place on a baking tray and sprinkle with the coconut oil, pepper and linseed. Bake for 20 minutes (until nice and crispy] then serve.
[Name] Pumpkin Pancakes [AuthorId] 2001740950 [AuthorName] kajalnarang [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-10-06T21:26:00Z [Description] Make and share this Pumpkin Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "3", "2 1/2", "1/4", "1/2", "1/4", "1/4", "1 1/2", "1/2", "2", "2 1/2", "2"] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking powder", "salt", "ground cinnamon", "ground nutmeg", "ground cloves", "pumpkin puree", "eggs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.7 [FatContent] 8.0 [SaturatedFatContent] 3.2 [CholesterolContent] 48.5 [SodiumContent] 206.1 [CarbohydrateContent] 25.8 [FiberContent] 0.8 [SugarContent] 6.1 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 4 ounces [RecipeInstructions] Whisk together the flour, sugar, baking powder, vanilla, salt and spices in a medium bowl. In a separate small bowl, combine the milk, pumpkin, egg and butter. Stir into the dry ingredients and mix until just combined. The batter should be nice and smooth. Heat a greased skillet or griddle over medium heat (325°F for the griddle]. Grease the griddle or pan with ** oil. Use a ladle to pour the batter on the griddle. When bubbles start forming on the top, carefully use a spatula to flip to the other side. Cook for a few more minutes, until nice and golden brown. Re-greasing the griddle or pan as needed; repeat with the rest of the batter. Top the pancakes with powdered sugar.
[Name] Acaraje [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-06T21:58:00Z [Description] These are fried bean and shrimp patties, served as a snack, appetizer, or light main course. I got the recipe from Daisy Cooks!, a cooking show by Daisy Fuentes. May substitute Parsley for the Cilantro if desired. If you like your food spicy, add another jalapeno. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Puerto Rican", "Caribbean", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["white beans", "raw shrimp", "cilantro", "onion", "ground cumin", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.4 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 71.6 [SodiumContent] 474.3 [CarbohydrateContent] 26.7 [FiberContent] 5.9 [SugarContent] 1.3 [ProteinContent] 16.3 [RecipeServings] nan [RecipeYield] 16 patties [RecipeInstructions] Drain and rinse canned white beans. Reserve 1 cup whole beans, mash remaining beans in large mixing bowl. Clean shrimp, chop in pieces from 1/4\" to 1/2\" in size; add to bowl. Add cilantro, jalapeno, onion, cumin and salt & pepper. Mix thoroughly. Fold in reserved whole beans. Form into 2\" patties. Fry in skillet, in hot vegetable oil, until brown on both sides. Serve with a pineapple salsa, or a drizzle of lime juice or sherry vinegar.
[Name] Detox Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-07T02:25:00Z [Description] It took a while to get into the green smoothie trend. We much preferred a sweet tasting berry burst, but this delicious glass of green goodness is divine. The pineapple chunks add a delicious sweet taste to the drink so it doesn&rsquo;t taste as bitter as other green smoothies. It makes the perfect healthy breakfast or post workout snack. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/4kP1NvGqTsamtKyHUh5P_Green-Detox-Smoothie-768x512.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Fruit", "Low Protein", "Vegan", "Free Of...", "< 15 Mins", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["15", "250", "1", "240"] [RecipeIngredientParts] ["kale", "pineapple chunks", "banana", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 742.0 [FatContent] 52.6 [SaturatedFatContent] 46.2 [CholesterolContent] 0.0 [SodiumContent] 41.8 [CarbohydrateContent] 74.5 [FiberContent] 5.4 [SugarContent] 50.6 [ProteinContent] 7.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender and blitz until smooth and delicious. Serve and enjoy.
[Name] Chicken Hotpot [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-10-07T02:30:00Z [Description] It&rsquo;s time for another NutriPic recipe and this week chicken hotpot won the vote so we&rsquo;ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping &ndash; it&rsquo;s divine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/5LXig2loSaqYXDqugIUR_chicken-hotpot.jpg" [RecipeCategory] Free Of... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "145", "2", "1", "85", "85", "1", "1", "200", "235", "1"] [RecipeIngredientParts] ["sweet potatoes", "coconut oil", "onion", "mushrooms", "chicken breast fillets", "broccoli", "sweetcorn", "buckwheat flour", "dried herbs", "canned tomatoes", "chicken broth", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.8 [FatContent] 3.2 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 284.7 [CarbohydrateContent] 24.6 [FiberContent] 5.8 [SugarContent] 6.7 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes. Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened. Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined. Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes. Meanwhile steam the broccoli for 3 minutes. Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn. Place into the bottom of your baking dish. Peel the sweet potatoes and chop into slices. Layer on top of the chicken. Bake for 30 minutes then serve.
[Name] Apple Rose Tarts [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-10-07T02:51:00Z [Description] These mini apple tarts not only look amazing, they taste it too. We&rsquo;ve made them by forming the apple slices into petal shapes so they look like roses. They&rsquo;re so easy to make and are super healthy and nutritious too. Hope you enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/1aadHhUdSau9VYynrNFD_DSC_0003.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["100", "50", "60", "1", "1", "1", "200", "6", "1", "1"] [RecipeIngredientParts] ["oats", "coconut oil", "egg", "vanilla extract", "honey", "strawberries", "red apples", "cinnamon", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.2 [FatContent] 11.6 [SaturatedFatContent] 5.4 [CholesterolContent] 18.6 [SodiumContent] 8.8 [CarbohydrateContent] 23.7 [FiberContent] 5.2 [SugarContent] 13.5 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 10 tarts [RecipeInstructions] Preheat the oven to 160C/320&deg;F. Combine all the ingredients for the pastry in a large bowl and mix well, then set aside. Chop and de-stem the strawberries then add to a blender, blend until smooth. Grease 10 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin then up the sides. The pastry should be about 1/4 cm thick. Bake for 20 minutes. While the pastry is baking - place the chopped apple slices into a bowl of cold water, then add the lemon juice and microwave for 3 minutes. Leave the apples in the warm water for a few minutes (until softened], then drain and sprinkle the cinnamon on top. Remove the pastry from the oven and leave to cool. Once cooled - place a spoonful of strawberry puree into the bottom of each tart, then carefully place the apple slices on top. Start at the edges of the tart and work your way in to form roses. Place back in the oven for 30 minutes. Serve and enjoy! :].
[Name] Healthy Avocado &amp; Poached Egg Breakfast [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-10-07T02:55:00Z [Description] This super healthy breakfast is really easy to make and tastes divine. The flavours of poached eggs and mashed avocado work really well together. If you layer this on a slice of toasted rye bread with some fried piccolo tomatoes it makes a great breakfast for lazy weekends. You could also add fried mushrooms too if you&rsquo;re feeling adventurous. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/vVGgjzebSyCigCmtGAyH_Poached-Egg-Avocado-Breakfast-768x512.jpg" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "100", "1/2", "1", "1"] [RecipeIngredientParts] ["avocado", "eggs", "tomatoes", "lemon juice", "apple cider vinegar", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.0 [FatContent] 20.7 [SaturatedFatContent] 3.9 [CholesterolContent] 186.0 [SodiumContent] 292.0 [CarbohydrateContent] 27.2 [FiberContent] 9.2 [SugarContent] 3.7 [ProteinContent] 11.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Chop the piccolino tomatoes into quarters and fry over a medium heat for 3-5 minutes.", "Meanwhile add water to a saucepan and bring to the boil. Add in 1 tsp of apple cider vinegar and reduce the heat to a simmer. Using a spoon start to stir the water to create a vortex, then carefully drop in the eggs one at a time. Leave to simmer for 3-5 minutes.", "While the eggs and tomatoes are cooking, toast the rye bread and mash up the avocado with the lemon juice.", "Plate everything up, then serve." ]
[Name] Raspberry &amp; Cherry Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-07T02:58:00Z [Description] This delicious, quick and easy fruit smoothie recipe is super sweet and very tasty, it makes a fantastic healthy breakfast. We&rsquo;ve used frozen fruit in this recipe as it helps make the smoothie nice and cold, but fresh fruit also works well too. You can add any greens to the recipe if you like, baby spinach or kale is masked well by the fruity flavours of the raspberry and cherry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/v9Y3odXTwOUCW4fYeKCd_rasberry-cherry-smoothie.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["140", "235", "260", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["frozen raspberries", "frozen cherries", "honey", "ginger", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.1 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.5 [CarbohydrateContent] 52.2 [FiberContent] 6.0 [SugarContent] 45.0 [ProteinContent] 2.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender and blitz until smooth and delicious! Serve and enjoy.
[Name] Pesto Chicken [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-07T06:48:00Z [Description] Make and share this Pesto Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", NA, "4", "4", "1"] [RecipeIngredientParts] ["panko breadcrumbs", "mozzarella cheese", "boneless skinless chicken breasts", "pesto sauce", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.0 [FatContent] 14.1 [SaturatedFatContent] 5.1 [CholesterolContent] 97.6 [SodiumContent] 510.1 [CarbohydrateContent] 20.1 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 34.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, combine panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper. Place chicken on lightly oiled baking sheet. Brush 1 Tbsp. Pesto onto top of one piece of chicken. Repeat with other 3 pieces. Press crust mixture to pesto to adhere. Roast in 450 degree oven for about 20 minutes, until chicken is no longer pink in center.
[Name] Roasted Potatoes [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-07T06:57:00Z [Description] Make and share this Roasted Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "1", NA] [RecipeIngredientParts] ["yukon gold potatoes", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 3.5 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 6.9 [CarbohydrateContent] 34.2 [FiberContent] 3.1 [SugarContent] 1.5 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450. Wash potatoes and dry. Cut potatoes into 1/2 inch cubes. Toss potatoes on a baking sheet with olive oil and salt and pepper. Roast in over until browned, 20-25 minutes, tossing halfway through.
[Name] Amazing Apricot Chicken [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-10-07T07:32:00Z [Description] Make and share this Amazing Apricot Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "4", NA, "1", "1/4", "4", "2", "1/2", "1", "2"] [RecipeIngredientParts] ["olive oil", "boneless skinless chicken breasts", "shallot", "fresh thyme sprig", "water", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.3 [FatContent] 15.7 [SaturatedFatContent] 5.3 [CholesterolContent] 91.0 [SodiumContent] 207.2 [CarbohydrateContent] 10.7 [FiberContent] 0.3 [SugarContent] 6.8 [ProteinContent] 25.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Finely mince shallot.", "Heat a large drizzle of olive oil in a non stick skillet over medium high heat. Pat chicken dry with paper towel, then season all over with salt and pepper.", "Add to pan and cook until no longer pink in center 4-5 minutes per side. Remove from pan and set aside to rest.", "To pan, add shallot, whole thyme sprigs and drizzle of olive oil over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, 1 minute. Stir in 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and add 2 Tbsp. butter, gently swirl until melted. Serve this pan sauce drizzled over chicken." ]
[Name] Sausage, Potato and Sauerkraut Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-07T14:48:00Z [Description] This Creamy Soup is absolutely perfect for any fall! It's creamy and cheesy. Since it's ready in less than 30 minutes, it's great for any weeknight meal or lunch. &nbsp;
[Name] Dark Chocolate Cream Pie [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-10-07T15:03:00Z [Description] Taste of Home had this recipe and it's so good, dark, creamy chocolate made from scratch and so easy. Now if I can just master the making of pie crust!! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/21/35hMoHKTpqa1IgSpjIA4_Dark%20Chocolate%20Cream%20Pie.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/4", "1/4", "1/4", "3", "3", "4", "3", "1"] [RecipeIngredientParts] ["sugar", "cornstarch", "salt", "milk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 429.4 [FatContent] 23.1 [SaturatedFatContent] 10.9 [CholesterolContent] 107.3 [SodiumContent] 284.4 [CarbohydrateContent] 53.3 [FiberContent] 2.2 [SugarContent] 31.4 [ProteinContent] 7.1 [RecipeServings] 8.0 [RecipeYield] 1 9 inch Pie [RecipeInstructions] In large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium high heat until thickened and bubbly. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla. Spoon into baked pastry shell. Cool on wire rack. Cover and chill for at least 3 hours.
[Name] Pear Chia Seed Pudding [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-10-07T17:33:00Z [Description] Found on the Yummly site and I enjoy all the ingredients in this pudding, makes for a hearty, healthy breakfast, Chia seeds are a great source of protein, fibre and amino-acids - it is one of the best super foods! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/22/4wbgAca0TryqdOqJ1b0U_Pear%20Chia%20Seed%20Pudding.JPG" [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "3/4", "1/4", "1", "1", "2", "1", "1", "2", "2"] [RecipeIngredientParts] ["pure maple syrup", "vanilla extract", "pear", "cinnamon", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 159.5 [FatContent] 4.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 18.0 [CarbohydrateContent] 29.8 [FiberContent] 5.5 [SugarContent] 19.8 [ProteinContent] 1.9 [RecipeServings] 2.0 [RecipeYield] 2 Jars [RecipeInstructions] In a bowl mix the almond milk, greek yogurt, maple syrup and vanilla really well. Stir in the chia seeds. Pour into two bowls or glass jars and refrigerate overnight. The next day chop the pear into small pieces and sprinkle with cinnamon. Layer goji berries, pear, almond flakes and coconut flakes over the puddings and top with a little maple syrup.
[Name] Weight Watcher Chicken Fried Steak [AuthorId] 146589 [AuthorName] hollygollygee [CookTime] PT23M [PrepTime] PT10M [TotalTime] PT33M [DatePublished] 2017-10-07T22:31:00Z [Description] I am putting this in so I can get the nutritional info since Weight Watchers only lists points. &nbsp;I have had this in the past and it was delicious. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/4", "3/4", "1/4", "1 1/4", "1", "2", "1/2", "1/8"] [RecipeIngredientParts] ["lean beef round", "all-purpose flour", "salt", "pepper", "skim milk", "bacon", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.9 [FatContent] 2.1 [SaturatedFatContent] 0.8 [CholesterolContent] 4.3 [SodiumContent] 533.3 [CarbohydrateContent] 12.3 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place steak between 2 sheets of waxed paper and pound to 1/2-inch thickness; slice steak into 4 equal pieces.", "Combine flour, 1/2 teaspoon of salt and 1/8 teaspoon of pepper on a plate. Combine 1/4 cup of milk and egg white in a shallow bowl. Place bread crumbs on another plate.", "Dip a piece of steak in flour mixture; turn to coat both sides. Next, dip steak in milk mixture; turn to coat both sides. Lastly, dip steak in bread crumbs; turn to coat both sides and set aside. Repeat with remaining pieces of steak; reserve 1 tablespoon of leftover flour.", "In a large nonstick skillet, over medium heat, brown bacon, flipping once, about 5 minutes; remove from skillet and set aside. Add steaks to same skillet and place over medium-high heat. Cook about 3 to 4 minutes per side for medium, or longer to desired degree of doneness. Remove steaks and set aside.", "Off heat, coat skillet with cooking spray and set over medium heat. When hot, add onion; cook until tender, stirring occasionally, about 4 minutes. Add reserved tablespoon of flour; cook, stirring constantly, for 1 minute. Pour in remaining cup of milk, scraping up any browned bits with a wooden spoon. Reduce heat to medium-low; add remaining 1/4 teaspoon of salt, 1/8 teaspoon of pepper and hot sauce. Crumble bacon; stir into skillet. Increase heat to medium and cook until gravy is thickened, stirring constantly, about 1 to 3 minutes. Spoon gravy over steaks and serve immediately. Yields about 3 ounces of steak and 1/4 cup of gravy per serving." ]
[Name] Spanish Omelette With Parsnip [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-10-08T02:57:00Z [Description] We really love spanish omelettes because they&rsquo;re super tasty, healthy and really quick and easy to make. Traditional Spanish omelettes are made using potatoes. We&rsquo;ve decided to mix things up a little bit with this version and substitute the potatoes for parsnips, so it&rsquo;s a great nutritious recipe for someone who wants to cut back on carbohydrates. If you&rsquo;d prefer to still use potatoes, you can still use this recipe and swap the parsnip for one potato or one sweet potato. This makes a delicious and nutritious breakfast or light lunch recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/LPzW5lMRGyFi3ndJFarE_Spanish-Omelette.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "2", "1", "1/2", "1", "15", "1/2", "1"] [RecipeIngredientParts] ["eggs", "coconut oil", "parsnip", "red onion", "spring onion", "spinach", "lemon juice", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.0 [FatContent] 11.8 [SaturatedFatContent] 6.3 [CholesterolContent] 279.0 [SodiumContent] 169.6 [CarbohydrateContent] 5.0 [FiberContent] 0.9 [SugarContent] 2.2 [ProteinContent] 13.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add 1 teaspoon of coconut oil to a frying pan and gently fry the red onion and chopped parsnip for 5 minutes (until softened], then add in the spring onion and fry for a further 2 minutes. Add the eggs, egg whites and lemon juice to a mixing bowl and whisk, then add in the vegetables from the frying pan and the spinach. Add another teaspoon of coconut oil back into the frying pan and pour in the egg mixture. Fry for 1-2 minutes (until the bottom has browned slightly] then flip and fry the other side. Garnish with fresh parsley and serve.