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[Name] Pear Crisps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2017-10-08T03:01:00Z [Description] For a fruity and delicious healthy alternative to crisps &ndash; you need to give this nutritious recipe a try. It&rsquo;s really simple to make. It does take a while to get them super crispy in the oven, but it&rsquo;s definitely worth the wait. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/E86JhzHhSd5dTneoc2oM_Healthy-Pear-Crisps.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1"] [RecipeIngredientParts] ["pears", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 384.0 [FatContent] 14.2 [SaturatedFatContent] 11.8 [CholesterolContent] 0.0 [SodiumContent] 4.6 [CarbohydrateContent] 71.1 [FiberContent] 14.3 [SugarContent] 45.1 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 170C/340&deg;F. Thinly slice the pears and drizzle the coconut oil over. Bake in the oven for 1 and half hours, then flip the pear slices over and bake for another 1 and half hours.
[Name] Chicken Tikka Kebabs [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2017-10-08T03:05:00Z [Description] This healthy and delicious chicken tikka kebab recipe has the perfect blend of spices and flavours, which is sure to leave your taste buds satisfied and your body nourished. Simple yet effective! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/GSHFMe0rRsiSljdGs57N_Chicken-Tikka-Kebabs-768x512.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Very Low Carbs", "High Protein", "Free Of...", "High In..."] [RecipeIngredientQuantities] ["4", "2", "6", "1/2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chicken breasts", "garlic cloves", "ground black pepper", "cumin", "turmeric", "ground cinnamon", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.2 [FatContent] 14.4 [SaturatedFatContent] 4.4 [CholesterolContent] 95.7 [SodiumContent] 108.7 [CarbohydrateContent] 2.8 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 31.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients (except for the chicken] to a bowl and mix well. Chop the chicken breasts into small chunks. Marinate the chicken in the yoghurt mixture and leave in the fridge overnight, or for at least 4 hours. Place the marinated chicken onto skewers and grill until the chicken is cooked (approximately 15 minutes, turning occasionally]. Serve with chopped red onion and tomatoes!
[Name] Aubergine Veggie Rolls [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-08T03:08:00Z [Description] These delicious veggie rolls are a taste sensation, made from pan fried aubergine/eggplant slices and filled with tasty vegetables and quinoa &ndash; this is a super easy vegetarian recipe that makes the perfect healthy lunch or starter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/83BCfJ1sR3mFKNsZdW6Z_Aubergine-2-682x1024.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Low Protein", "Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "4", "195", "1", "1", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["aubergines", "eggplants", "sesame seeds", "coconut oil", "red onion", "ginger", "garlic powder", "turmeric", "beetroot", "carrots", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 278.2 [FatContent] 15.6 [SaturatedFatContent] 11.9 [CholesterolContent] 0.0 [SodiumContent] 41.7 [CarbohydrateContent] 33.2 [FiberContent] 11.6 [SugarContent] 10.3 [ProteinContent] 5.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices. Brush the aubergine/eggplant slices with coconut oil, then sprinkle the sesame seeds on top. Place in a frying pan or griddle pan and fry for 2-3 mins each side. Set aside in between 2 kitchen towels to remove any excess water. Meanwhile start making the filling. Gently fry the onion over a medium heat until browned. Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes. Place a layer of the quinoa mixture on top of each of the aubergine/eggplant slices, then add the beetroot, carrot and red pepper on top. Roll up and serve!
[Name] Oatmeal Bars [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-08T03:16:00Z [Description] These delicious oatmeal bars are full of nutrition, easy to make and a taste sensation. They make the perfect gluten free and sugar free breakfast or snack. You could also serve them as a tasty dessert with a portion of our healthy custard too. Optional toppings: pumpkin seeds, chopped walnuts, desiccated coconut, 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/xGhRuGBeStKwQqZsfiZG_Oatmeal-bars-768x499.jpg" [RecipeCategory] Oatmeal [Keywords] ["Breakfast", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "190", "1", "300", "1", "1", "1", "175"] [RecipeIngredientParts] ["cashew nuts", "almond butter", "oats", "egg", "strawberries", "maple syrup", "ground cinnamon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.2 [FatContent] 25.1 [SaturatedFatContent] 5.0 [CholesterolContent] 18.6 [SodiumContent] 329.3 [CarbohydrateContent] 47.3 [FiberContent] 4.3 [SugarContent] 19.6 [ProteinContent] 11.8 [RecipeServings] nan [RecipeYield] 10 bars [RecipeInstructions] Preheat the oven to 170C/340&deg;F. Mix together the gluten free oats, cashew (or almond] butter, cinnamon and honey (maple syrup] until fully combined. Beat the egg in a separate bowl, then add to the oat mixture and mix again until fully combined. Chop and de-stem the strawberries. Add to a blender with the 1 tablespoons of maple syrup and chia seeds, then blend until smooth. Line a baking tray with parchment paper then add 3/4 of the oat mixture to the bottom of the tray, spread evenly. Add the pureed strawberry and chia mixture on top, then add the rest of the oat mixture along with your choice of toppings. Bake for 30-40 minutes (until the top starts to brown]. Enjoy! :].
[Name] Boeuf Bourguignon [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2017-10-08T07:29:00Z [Description] Make and share this Boeuf Bourguignon 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/53/38/29/bSLIzyXRyqWI1zzvv5LB_browned%20beef%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/29/tA5Ffv17SDm86M9J8oHm_cubed%20beef%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/29/E5WUwu0TM60iYrJ1i5Xl_bourguignon%200%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/29/3HHJWy27QR6le29WbdT5_bourguignon%209%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/29/yPmJuYlGTNitL9txXsf2_bourguignon%203%20ing%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/29/0X0lrU40SWavUhynuGXC_bourguignon%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/QSB2Bv6URZO2vEyt7ShD_bourguignon%205.jpg"] [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "1", "1", "250", "5", "1/2", "1/2", "1", "120", "60", "1", "200", "2", "1/2", "1/2"] [RecipeIngredientParts] ["beef", "onion", "plain flour", "dry apple cider", "garlic cloves", "tomato puree", "dried oregano", "bay leaf", "bacon", "button mushrooms", "carrot", "shallots", "olive oil", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 896.3 [FatContent] 80.0 [SaturatedFatContent] 27.2 [CholesterolContent] 95.4 [SodiumContent] 1133.2 [CarbohydrateContent] 30.1 [FiberContent] 2.2 [SugarContent] 3.5 [ProteinContent] 16.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cut the beef into 30 mm cubes. Heat a little of the olive oil in a wok. Brown the beef (in batches if necessary] and keep aside. Brown the chopped onion in the same oil adding a little more if necessary. Return the meat to the wok and add the flour stirring well to mix. Transfer the beef, onions and accumulated liquid to a slow cooker. Add the cider slowly whilst stirring continuously. Then add the garlic, tomato puree, oregano, bay leaf and seasoning, stir and set the slow cooker for 2 hours. In a separate wok, stir fry the shallots, sliced carrot and the chopped bacon in a little oil until the shallots are brown then add these with the mushrooms to the slow cooker. Set the cooker for a further hour.
[Name] Baked Eggs With Ham and Gruyere [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT7M [PrepTime] PT10M [TotalTime] PT17M [DatePublished] 2017-10-08T18:58:00Z [Description] Make and share this Baked Eggs With Ham and Gruyere recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "2", NA] [RecipeIngredientParts] ["ham", "unsalted butter", "fresh thyme", "heavy cream", "eggs", "gruyere", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.2 [FatContent] 32.7 [SaturatedFatContent] 18.3 [CholesterolContent] 283.3 [SodiumContent] 604.8 [CarbohydrateContent] 1.0 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 2 baked eggs [RecipeInstructions] Preheat the oven to 450 degrees. Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers. Add 1 tablespoon unsalted butter, 1/2 teaspoon thyme, and 1 tablespoon heavy cream to each crock. Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyere and black pepper to taste. Place crocks on a sturdy baking sheet. Bake for 5 minutes or until eggs are mostly set. Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes or until cheese is bubbly and golden brown. Remove the crocks from the oven and let sit for 5 minutes before serving.
[Name] Peaches and Cream Smoothie Bowl [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-08T19:38:00Z [Description] Make and share this Peaches and Cream Smoothie Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "2", "2", "5"] [RecipeIngredientParts] ["coconut cream", "coconut milk", "unsweetened dried shredded coconut", "toasted sesame seeds", "basil leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 795.1 [FatContent] 47.1 [SaturatedFatContent] 35.5 [CholesterolContent] 0.0 [SodiumContent] 66.8 [CarbohydrateContent] 94.7 [FiberContent] 1.4 [SugarContent] 89.4 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Place coconut cream, coconut milk, shredded coconut, and peach into a blender. Pulse for 30 seconds to 1 minute, or until blended to desired consistency. Pour mixture into 2 small bowls. Garnish with toasted sesame seeds, toasted sesame oil, and basil to serve.
[Name] Kale Chips With Bacon [AuthorId] 1803650105 [AuthorName] opalescent [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-08T19:44:00Z [Description] Make and share this Kale Chips With Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "4", "1", "1/2", "1"] [RecipeIngredientParts] ["kale leaves", "extra virgin olive oil", "sea salt", "fresh ground black pepper", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.1 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.6 [SodiumContent] 80.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 32 chips [RecipeInstructions] Preheat the oven to 350 degrees. Remove and discard woody stems from kale leaves. Cut leaves in half lengthwise. (Make sure to dry leaves before proceeding.]. Rub both sides of leaves with extra virgin olive oil. Spread leaves evenly on a metal baking sheet. Sprinkle with sea salt and black pepper. Bake for 10 minutes. While kale is baking, heat a small skillet over medium heat. When the skillet is hot, add the minced bacon and cook, stirring frequently for 3 to 5 minutes, or until light golden brown. Remove from heat. Remove kale from the oven. Carefully pour bacon and residual bacon fat evenly over kale chips. Return the baking sheet to the oven and finish cooking for 3 to 5 minutes, or until edges of kale are browned and crisp. Serve straight from the oven or allow to cool to room temperature.
[Name] Candied Pecan Banana Bread [AuthorId] 488478 [AuthorName] Chef Florida Janie [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-08T22:56:00Z [Description] Make and share this Candied Pecan Banana Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "4", "8 -10", "2", "2", "4", "1", "1", "1", "1", "4", "2", "3"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "bananas", "vanilla", "ground cinnamon", "flour", "baking soda", "salt", "candied pecans", "walnuts", "butter", "ground cinnamon", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.7 [FatContent] 27.8 [SaturatedFatContent] 13.4 [CholesterolContent] 112.8 [SodiumContent] 702.0 [CarbohydrateContent] 90.1 [FiberContent] 5.2 [SugarContent] 46.8 [ProteinContent] 9.1 [RecipeServings] 12.0 [RecipeYield] 2 loaves [RecipeInstructions] Preheat oven to 325 degrees. Slightly grease loaf pan(s]. Peel and puree the bananas. Cream together butter, sugar, eggs, vanilla, cinnamon and banana puree. In a seperate bowl sift together the flour, baking soda and salt. Add dry ingredients a little at a time to creamed mixture. Crush the pecans and the walnuts so there are no large pieces. Stir the nuts into the batter. Bake at 325 for 1 hour if using regular loaf pans and 35 minutes if using mini loaf pans. Remove from oven and cool 5 minutes. Take a toothpick and poke holes in the loaf. Mix the melted butter, cinnamon and sugar mixture and brush on loaf. Wait till pan cools completely and remove the banana loaf.
[Name] Sweet Potato Balls [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-10-09T01:30:00Z [Description] These delicious sweet potato balls are a fantastic, easy and healthy starter recipe. They&rsquo;re vegan, gluten free and can be frozen to be saved for another day. You could also serve these as a nutritious and delicious side dish 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/submissions/recipe/2001711001/KCRv87zhQaq9aw5gtuGS_Veggie-Bites-2-768x512.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "15", "1", "2", "1", "1", "2"] [RecipeIngredientParts] ["sweet potatoes", "kale", "shallot", "coconut milk", "garlic powder", "cumin", "flax seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 21.6 [FatContent] 0.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 8.4 [CarbohydrateContent] 3.4 [FiberContent] 0.7 [SugarContent] 0.6 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 20 balls [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Peel and chop the sweet potatoes and place in a pan of boiling water. Simmer for 20 minutes (until softened]. Drain the potatoes, then mash with the coconut milk. Mix in the rest of the ingredients (except for the flax seed], then form into small balls. Sprinkle the flax seed on top of the balls, then bake for 20-25 minutes.
[Name] Banana Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-09T01:33:00Z [Description] This delicious smoothie recipe makes the perfect healthy and nutritious breakfast. It&rsquo;s super thick, super creamy and super tasty, and made from only 4 ingredients! You could also add ice to this smoothie and top it off with fresh berries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/mooeb1bjSsil3Gn5lA8o_Banana-Smoothie-768x512.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "200", "1", "1/2"] [RecipeIngredientParts] ["banana", "vanilla yogurt", "honey", "maple syrup", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 251.1 [FatContent] 6.9 [SaturatedFatContent] 4.3 [CholesterolContent] 26.0 [SodiumContent] 93.7 [CarbohydrateContent] 42.6 [FiberContent] 3.2 [SugarContent] 29.5 [ProteinContent] 8.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender and blitz until smooth and delicious. Serve and enjoy.
[Name] Yorkshire Puddings [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-09T01:35:00Z [Description] No Sunday roast is complete without Yorkshire puddings and this is one of the things we found really difficult to give up when we started to adapt to a healthy lifestyle. Luckily we&rsquo;ve made the perfect healthy alternative and they taste delicious with any type of meat and veggies, but also taste fantastic as a dessert too. Who would have thought to have Yorkshire pudding as dessert? It might sound unusual but try this recipe with our healthy custard &ndash; it&rsquo;s delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/HGpBGqwdQ6yMs3OPgHyk_Healthy-yorkshire-puddings-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["50", "1", "75", "1"] [RecipeIngredientParts] ["flour", "egg", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.7 [FatContent] 4.7 [SaturatedFatContent] 3.4 [CholesterolContent] 46.5 [SodiumContent] 18.0 [CarbohydrateContent] 9.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 2.9 [RecipeServings] nan [RecipeYield] 4 puddings [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven. Simply whisk the egg and flour together and slowly add the milk. Add the mixture to the muffin tins and heat for 10 mins in the oven.
[Name] Plum Ice Cream [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2017-10-09T01:37:00Z [Description] Not only is this recipe super easy to make &ndash; it&rsquo;s delicious and nutritious too. It&rsquo;s great served with this cacao tart. You can top with a selection of nuts, honey (or more maple syrup) and we&rsquo;ve also added a sprinkle of blueberry powder. Optional toppings: mixed nuts, pumpkin seeds and blueberry powder. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/mdJsdBpeQCySCGhPpV5j_Plum-Ice-Cream-768x512.jpg" [RecipeCategory] Frozen Desserts [Keywords] ["Dessert", "Fruit", "Low Protein", "Vegan", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", "200", "12", "2", "1"] [RecipeIngredientParts] ["plums", "coconut milk", "pitted dates", "maple syrup", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.9 [FatContent] 11.4 [SaturatedFatContent] 9.7 [CholesterolContent] 0.0 [SodiumContent] 8.5 [CarbohydrateContent] 45.9 [FiberContent] 4.3 [SugarContent] 36.2 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all the ingredients in a blender and blend until smooth. Freeze overnight.
[Name] Cucumber Appetizers [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-09T01:38:00Z [Description] If you&rsquo;re looking for a simple stress free appetizer for a get together with friends then look no further. This cucumber, cottage cheese and smoked salmon delight is super easy, really delicious and so inexpensive to make, there&rsquo;s no reason not to give it a try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/RjbnC6TVR8mauOYU8GvM_Cucumber-appetizer-768x512.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "20", "100", "1"] [RecipeIngredientParts] ["cucumber", "cottage cheese", "smoked salmon", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.7 [FatContent] 1.7 [SaturatedFatContent] 0.5 [CholesterolContent] 7.5 [SodiumContent] 221.3 [CarbohydrateContent] 3.0 [FiberContent] 0.5 [SugarContent] 1.5 [ProteinContent] 6.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Slice the cucumber into 20 slices. Add a teaspoon of cottage cheese on top of each slice of cucumber then a small slice of smoked salmon. Finish off with a sprinkle of paprika then enjoy!
[Name] Wonderful Banana Bread [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-10-09T18:51:00Z [Description] Make and share this Wonderful Banana Bread 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/1136781/6QWiQtzlRROqsg2ZgKs7_6625.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "3/4", "2", "1", "1 1/2", "1", "1", "1/2", "1/2", "2 -3"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla extract", "flour", "baking soda", "baking powder", "sour cream", "walnuts", "bananas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.2 [FatContent] 10.6 [SaturatedFatContent] 6.3 [CholesterolContent] 56.3 [SodiumContent] 222.8 [CarbohydrateContent] 29.4 [FiberContent] 0.9 [SugarContent] 15.3 [ProteinContent] 3.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Grease a loaf pan.", "In a large mixing bowl, with an electric mixer, beat together the butter, sugar, eggs, vanilla extract, baking soda, baking powder, sour cream and bananas.", "Slow beat in the flour until well mixed.", "Fold in walnuts.", "Pour into greased pan and bake for 45 – 55 minutes (depending on the size of the pan and how many loaves are baked at once].", "Start checking around 45 minutes by inserting a toothpick into the middle of the bread. The bread is done when the toothpick comes out clean." ]
[Name] Grandma's Bran Bread [AuthorId] 1765778 [AuthorName] sheluvsmexico [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-09T21:53:00Z [Description] A delicious bread, made from bran cereal. Wonderful on its own, or with a cup of tea. My husband loves it toasted! [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1 1/2", "2 1/2", "3", "7", "4", "1"] [RecipeIngredientParts] ["salt", "sugar", "baking powder", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2085.1 [FatContent] 64.4 [SaturatedFatContent] 20.3 [CholesterolContent] 389.1 [SodiumContent] 1030.7 [CarbohydrateContent] 358.6 [FiberContent] 27.8 [SugarContent] 162.7 [ProteinContent] 46.1 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] Sift together flour, baking powder and salt. Beat shortening and sugar until creamy. Add eggs and beat until light and fluffy. Stir in bran cereal, then alternatively add milk and flour mixture. Turn into greased loaf pans and bake in pre-heated 350-degree oven for about 1 hour.
[Name] Spiced Paneer [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2017-10-09T21:53:00Z [Description] Copied from: https://www.bbcgoodfood.com/recipes/1059/spiced-paneer. Recipe from Good Food magazine, November 2003 [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 -2", "400", "1", "1", "1", "1", "4", "1 1/2", "1", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["panir", "ginger", "ginger", "onion", "tomatoes", "chili powder", "fenugreek seeds", "garam masala", "clear honey", "fresh coriander", "bell pepper", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 556.0 [FatContent] 55.2 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 30.1 [CarbohydrateContent] 16.9 [FiberContent] 4.0 [SugarContent] 11.0 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat 1cm oil in a large frying pan and fry the paneer in batches until golden brown (watch out as the oil spits!]. Scoop it on to kitchen paper.", "Heat 1 tbsp oil in a frying pan and gently fry the coriander seeds, ginger, chilli and onion for about 8- 10 minutes until golden. Tip in the tomatoes and cook for another 5 minutes until they start to soften. Add the other spices and honey, stir and simmer for a few minutes.", "Tip the paneer into the sauce and stir. Simmer for a few minutes, then add the chopped coriander and shredded ginger. Serve sprinkled with peppers and spring onions." ]
[Name] Joys of Baking Chocolate Dipped Coconut Macaroons [AuthorId] 223882 [AuthorName] lois hall [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-09T21:53:00Z [Description] Make with 2 whole eggs, I wanted to post this as many of the other recipes call for whipped egg whites. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/42/O14wb7iYToisb7nbFVwm_IMG_20171007_165606.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/42/QrJCbrbUQNeUnDW1uIZB_IMG_20171007_165613.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/42/qDWdIrlRgOX0S47WoSIn_IMG_20171007_165051.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/42/JeGSzHCbSZ2yIi5OKKNb_IMG_20171007_165102.jpg" ] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/8", "1", "3", "4", "1/2"] [RecipeIngredientParts] ["eggs", "granulated sugar", "salt", "pure vanilla extract", "bittersweet chocolate", "shortening", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.7 [FatContent] 14.3 [SaturatedFatContent] 10.8 [CholesterolContent] 31.0 [SodiumContent] 99.4 [CarbohydrateContent] 22.4 [FiberContent] 2.6 [SugarContent] 18.5 [ProteinContent] 3.0 [RecipeServings] 12.0 [RecipeYield] 24 macaroons [RecipeInstructions] Preheat oven to 350 degrees F (180 degrees C] and line baking sheet with parchment paper or I use my Silpad. In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened. Place small mounds (about 1 tablespoon] (I used a 1/8 cup measuring cup or use a small ice cream scoop] of the batter on the parchment-lined baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each cookie. (I put a chocolate chip on top of mine but they did not melt -- probably have to put under the broiler for a minute or so in the future.] Bake for about 14 to 18 minutes or until golden brown. (I used my counter top convection oven & it took about 22 minutes.] Remove from oven and place on a wire rack to cool. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator. Chocolate Coating: Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water]. Let cool to room temperature before using.
[Name] Salted Caramel [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2017-10-09T21:54:00Z [Description] Make and share this Salted Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "2"] [RecipeIngredientParts] ["salted butter", "heavy cream", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1795.4 [FatContent] 113.1 [SaturatedFatContent] 71.2 [CholesterolContent] 346.2 [SodiumContent] 5306.5 [CarbohydrateContent] 203.3 [FiberContent] 0.0 [SugarContent] 199.8 [ProteinContent] 3.2 [RecipeServings] 1.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Melt sugar in heavy saucepan over medium low heat, stirring regularly. When sugar starts to melt reduce heat slightly. Stir until melted sugar attains desired color. Remove from heat and dip bottom of pan in cold water briefly to cool pan and stop cooking. Cut up butter into teaspoon sized chunks. Return sugar to low heat and add butter, one chunk at a time while stirring. Stir until all butter is melted and combined. Drizzle in cream slowly while stirring. Mixture will bubble up. Keep stirring until all cream is incorporated. Let boil for 1 minute. Remove from heat, let cool slightly and stir in salt.
[Name] Salted Caramel [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT15M [PrepTime] PT2M [TotalTime] PT17M [DatePublished] 2017-10-09T21:55:00Z [Description] Make and share this Salted Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "6", "1/2", "1"] [RecipeIngredientParts] ["granulated sugar", "salted butter", "heavy cream", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1795.4 [FatContent] 113.1 [SaturatedFatContent] 71.2 [CholesterolContent] 346.2 [SodiumContent] 2981.0 [CarbohydrateContent] 203.3 [FiberContent] 0.0 [SugarContent] 199.8 [ProteinContent] 3.2 [RecipeServings] 1.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Melt sugar over medium low heat in heavy saucepan. remove from heat.
[Name] Grilled Zucchine Salad With Lemon and Scallions [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-09T21:55:00Z [Description] Make and share this Grilled Zucchine Salad With Lemon and Scallions recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "6", "2", "1/4", "1"] [RecipeIngredientParts] ["zucchini", "olive oil", "scallions", "fresh lemon juice", "crushed red pepper flakes", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 57.6 [FatContent] 1.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 51.6 [CarbohydrateContent] 9.3 [FiberContent] 2.9 [SugarContent] 6.4 [ProteinContent] 3.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat grill t medium-high. Brush the zucchini with 1 teaspoon of the olive oil and grill until tender. 5-7 minutes per side. Cut zucchini into 1 inch pieces and toss  in a large bowl with the scallions, lemon juice, red pepper, and remaining olive oil and 3/4 teaspoon of slat. Serve at room temperature.
[Name] Lemon Curd [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-09T21:55:00Z [Description] Make and share this Lemon Curd recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Fruit", "< 15 Mins"] [RecipeIngredientQuantities] ["4", "2/3", "3", "4", "1", "2"] [RecipeIngredientParts] ["granulated sugar", "fresh lemon juice", "butter", "salt", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1142.2 [FatContent] 62.5 [SaturatedFatContent] 35.1 [CholesterolContent] 786.1 [SodiumContent] 592.4 [CarbohydrateContent] 142.4 [FiberContent] 0.7 [SugarContent] 135.9 [ProteinContent] 10.6 [RecipeServings] 1.0 [RecipeYield] 1 Cup [RecipeInstructions] In a heavy bottom sauce pan whisk together egg yolk and sugar until well combined. Cut butter into small pieces and add along with lemon juice and salt. Stir constantly over medium low heat. Mixture will thicken. As soon as first bubbles appear, remove from heat. Strain mixture and add lemon zest.
[Name] Healthy 6 Ingredient Granola Bars [AuthorId] 1802535467 [AuthorName] Cheryl W. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-10-09T21:55:00Z [Description] Make and share this Healthy 6 Ingredient Granola Bars recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/4", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["pitted dates", "honey", "almond butter", "unsweetened coconut", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 341.2 [FatContent] 19.1 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 80.3 [CarbohydrateContent] 39.7 [FiberContent] 6.9 [SugarContent] 22.2 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] 8 Bars [RecipeInstructions] ["Process dates in a food processor until small bits remain (about 1 minute]. It should form a \"dough\" like consistency. (Mine rolled into a ball.].", "Optional step: Toast your oats (and almonds if raw] in a 350-degree F (176 C] oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.", "Place oats, almonds, coconut and dates in a large mixing bowl - set aside.", "Warm honey and almond butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.", "Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars.].", "Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.", "Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.", "Remove bars from pan and chop into 8 even bars. Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary." ]
[Name] New York Cheesecake (Bon Appetit) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT2H [PrepTime] PT3H [TotalTime] PT5H [DatePublished] 2017-10-10T00:13:00Z [Description] This cake stands tall with a seasonal berry topping. This a recipe for jam, crust and cheesecake. Read the directions carefully for making the jam as it includes the ingredients there. Nothing quick about it but it is fabulous. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] "Dessert" [RecipeIngredientQuantities] ["1/2", "1", "1 1/2", "6", "1/4", "1/4", "1/2", "1", "2", "1 1/2", "2", "1/2", "1/2", "3", "1", "3/4"] [RecipeIngredientParts] ["graham cracker crumbs", "unsalted butter", "sugar", "walnuts", "vanilla extract", "sea salt", "cream cheese", "sugar", "all-purpose flour", "lemon zest", "orange zest", "vanilla extract", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 540.1 [FatContent] 35.5 [SaturatedFatContent] 19.0 [CholesterolContent] 144.7 [SodiumContent] 349.1 [CarbohydrateContent] 51.0 [FiberContent] 0.7 [SugarContent] 41.4 [ProteinContent] 6.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To prepare 1 cup of Simple Berry Jam in advance, add the juice of 1 medium lemon or the juice of half an orange to a medium saucepan. It adds a nice citrusy flavor to the jam. Place a couple of small plates in the freezer. Wash, hull and halve 1 POUND OF FRESH STRAWBERRIES. Add to saucepan. Add 1 CUP OF SUGAR to the saucepan. Stir together over medium heat, boil for 20-25 minutes, until thickened. To check if the jam is set, remove one chilled plate from the freezer and spoon a small dab of the mixture onto it. Give the jam about 30 seconds, and push it with your finger. If it wrinkles, its set and done; if it moves about on the plate, it needs to be boiled a bit longer before you test it on the other plate. You'll also know the jam is done when it reaches 210*F/100*C on a candy thermometer. When the jam is set and done, remove it from the heat and stir in 1 TABLESPOON OF COLD SALTED BUTTER CUT INTO SMALL PIECES. Skim off any foam from the surface with a metal spoon, then pour the jam into clean heat-safe containers or jars. The jam will keep in the refrigerator for up to 2 weeks. VARIATIONS: For Raspberry Jam: Decrease the amount of raspberries to 2 cups and add 1 tablespoon of strained fresh orange juice and 1 tablespoon of finely grated orange zest to the berries when stirring them with the sugar. Do the same for Blackberry Jam, but simply increase the amount of sugar to 1 1/2 cups. To make the CRUST: Position a rack in the center of the oven. Preheat the oven to 450*F. Grease a 9-inch springform pan. In a medium bowl, mix together the cracker crumbs, butter, sugar, nuts, vanilla and salt. Press the mixture into the bottom of the pan, using your hands or the flat bottom of a small measuring cup to compress the crust. Put the pan in the freezer. To make the FILLING and TOPPING: In a large bowl using a hand held mixer (I find this works better for the job, rather than a stand mixer], beat the cream cheese, sugar, flour, lemon zest and orange zest on medium speed for 3-5 minutes, stopping the mixer and scraping down the sides of the bowl and the beaters to make sure there's no lumpy cream cheese in sight. With the mixer on its lowest speed, add the eggs, egg yolks and vanilla all at once, mixing until smooth and the eggs are well incorporated. Mix in the sour cream until just incorporated. Remove the crust from the freezer, put on a rimmed baking sheet and wrap the sides of the pan with aluminum foil. Pour the filling into the prepared pan and put the pan on a baking sheet. Bake for 17-20 minutes, until the top is puffed. Lower the oven temperature to 225*F and bake until the cake is mostly firm but still slightly wobbly in the center, 45 minutes to 1 hour more. (If the cheesecake is not done after 45 minutes, check it every 5 minutes or so until it is.] Once the cheesecake is done, remove it from the oven and allow to cool to room temperature in the pan. Cover and refrigerate it for 8 HOURS before topping. To make JAM TOPPING: In a small saucepan over medium heat, combine the jam with 1 teaspoon water until it is pourable. Let it cool to room temperature and pour over the cheesecake. Return the cheesecake to the refrigerator until the jam topping is set before serving and topping with the fresh berries. Do not place the fresh berries on top longer than a day in advance of serving.
[Name] Dessert Spaghetti Squash With Apples, Walnuts, and Cinnamon [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-10-10T01:32:00Z [Description] While a sweet spaghetti squash might sound a little unconventional, it's quite a treat. Accompanied by a warm, buttery cinnamon apple mixture, this squash is packed with festive fall flavors. The simple goat cheese and Greek yogurt mixture is the perfect, creamy component to finish it all off, and you're going to be licking the spoon with this light and healthy topper. From http://www.myrecipes.com/recipe/dessert-spaghetti-squash-apples-walnuts-cinnamon-goat-cheese [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1 1/4", "1/2", "1 1/2", "3", "1", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["spaghetti squash", "olive oil", "unsalted butter", "apples", "gala apples", "walnuts", "brown sugar", "ground cinnamon", "ground ginger", "kosher salt", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 576.8 [FatContent] 41.1 [SaturatedFatContent] 12.5 [CholesterolContent] 37.7 [SodiumContent] 759.6 [CarbohydrateContent] 48.6 [FiberContent] 6.1 [SugarContent] 28.4 [ProteinContent] 12.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Slice spaghetti squash lengthwise and cut-side interior with olive oil. Place cut-side down on a baking sheet and bake at 350° for 35-45 minutes, or until slightly browned and soft. Remove from oven and use a fork to remove seeds. Sprinkle each half with ½ teaspoon cinnamon and continue to use a fork to create “noodles” and incorporate cinnamon. In a medium saucepan over medium heat, melt butter. Add apples, walnuts, brown sugar, 1 teaspoon cinnamon, ginger, and salt. Mix continuously for even cooking. Cook until apples are softened and nuts are toasted, about 13-15 minutes. Divide apple mixture evenly between squash halves, and use a fork to gently combine mixture. Return to oven and bake at 350° for until completely warmed and set, about 5 minutes. In a small bowl, combine yogurt, goat cheese, honey, and 1 tsp cinnamon. Top halves with yogurt mixture and serve immediately.
[Name] Butternut-Cauliflower-Coconut Curry [AuthorId] 1041047 [AuthorName] EFW5279 [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-10-10T01:53:00Z [Description] A range of textures--crunchy peas, tender vegetables, and silky coconut broth--makes this cool-weather main incredibly satisfying. The chickpea mixture can also be a delicious gluten-free snack: After baking, toss with a little kosher salt, ground cumin, and ground red pepper. From http://www.myrecipes.com/recipe/butternut-cauliflower-coconut-curry [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1/2", "3/4", "2", "2", "1 1/2", "1", "1", "1", "4", "1", "1/2", "1", NA] [RecipeIngredientParts] ["chickpeas", "olive oil", "frozen green pea", "yellow onion", "fresh garlic", "all-purpose flour", "curry powder", "cauliflower floret", "fresh ground black pepper", "kosher salt", "light coconut milk", "lime wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.0 [FatContent] 12.1 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 664.5 [CarbohydrateContent] 48.9 [FiberContent] 9.7 [SugarContent] 4.8 [ProteinContent] 9.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 450°F. Place chickpeas on a rimmed baking sheet; pat dry. Add 1 tablespoon oil to chickpeas; toss to coat. Spread chickpeas in an even layer on pan. Bake at 450°F for 30 minutes. Add green peas to pan; bake at 450°F for 5 minutes or until chickpeas and green peas are crisp. Heat a large Dutch oven over medium. Add remaining 2 tablespoons oil; swirl to coat. Add onion and garlic; sauté 5 minutes. Add flour and curry powder. Cook 1 1/2 minutes or until flour begins to brown, stirring constantly. Stir in butternut squash, cauliflower, and potatoes. Add vegetable stock, pepper, and salt; bring to a boil over medium-high. Reduce heat to medium-low, and simmer 15 to 20 minutes or until vegetables are tender. Remove pan from heat; stir in coconut milk. Place about 1 1/2 cups vegetable mixture in each of 4 bowls. Top each serving with about 1/3 cup chickpea mixture. Serve with lime wedges, if desired.
[Name] Pecan Pie Bars (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT55M [PrepTime] PT45M [TotalTime] PT1H40M [DatePublished] 2017-10-10T02:25:00Z [Description] This recipe was sent as a promotion for the book &quot;Christmas with Southern Living 2000.&quot; The pecans are very finely chopped and make a pretty and delicious bar cookie. [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/8", "3/4", "1", "1", "1/2", "4", "2 1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "butter", "brown sugar", "light corn syrup", "butter", "eggs", "pecans", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.1 [FatContent] 28.0 [SaturatedFatContent] 10.6 [CholesterolContent] 84.6 [SodiumContent] 180.0 [CarbohydrateContent] 50.5 [FiberContent] 2.1 [SugarContent] 26.1 [ProteinContent] 4.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Combine flour, sugar and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry lender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13 x 9 inch pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350* for 17 to 20 minutes or until lightly browned. Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350* for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars. Yields 16 large bars.
[Name] Smoked Salmon Rolls [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-10T02:31:00Z [Description] These healthy smoked salmon rolls, stuffed with mashed avocado are a perfect party appetizer. You can even make them the day before and leave them in the fridge until your guests arrive. Optional: Fresh parsley &amp; pumpkin seeds to serve. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Tk3eTQEPQVCrB61Sw6We_Smoked-Salmon-Rolls-768x512.jpg" [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1"] [RecipeIngredientParts] ["smoked salmon", "avocado", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.8 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 0.9 [CarbohydrateContent] 1.3 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 16 rolls [RecipeInstructions] Peel the avocado and remove the stone then mash with the lime juice using a potato masher or fork. Lay out a strip of the smoked salmon and place a tablespoon of avocado on top then roll up. Repeat until all rolls have been assembled. Top with parsley and pumpkin seeds then serve.
[Name] Grape &amp; Spinach Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-10T02:33:00Z [Description] If you&rsquo;re looking for a green smoothie recipe that&rsquo;s nutritious and delicious then this is the one for you. It&rsquo;s made with only 3 ingredients and the grapes give this healthy drink a real sweet taste, unlike other green smoothies that can sometimes taste quite bitter. It makes the perfect healthy breakfast or snack! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/SrXxV2nSgKS3hSIWAyoJ_Grape-Smoothie-768x512.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Protein", "Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["175", "225", "200"] [RecipeIngredientParts] ["green grapes", "spinach", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.1 [FatContent] 22.2 [SaturatedFatContent] 19.3 [CholesterolContent] 0.0 [SodiumContent] 103.8 [CarbohydrateContent] 22.8 [FiberContent] 3.3 [SugarContent] 14.0 [ProteinContent] 5.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender and blend until smooth and delicious. Serve and enjoy.
[Name] Sweet Potato Crisps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2017-10-10T02:35:00Z [Description] This easy and delicious recipe makes a great healthy snack for when you&rsquo;re on the go and is a fantastic alternative to crisps. For this recipe to work, the slices of potato need to be really thin so it&rsquo;s best to use a mandolin &ndash; but if you don&rsquo;t have one then a sharp knife will work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/xblOdKDZSHSadvRgweQB_Sweet-Potato-Crisps-768x512.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["sweet potato", "ground cinnamon", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 72.0 [CarbohydrateContent] 28.3 [FiberContent] 5.3 [SugarContent] 5.5 [ProteinContent] 2.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Slice the potato as thin as possible using a mandolin or sharp knife. Arrange on a baking tray lined with parchment paper then sprinkle with cinnamon and apple cider vinegar. Cook for 45 minutes then turn the crisps over and bake for a further 30 minutes.
[Name] Lighter-Than-Air Buttermilk Biscuits (Southern Living) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT14M [PrepTime] PT15M [TotalTime] PT29M [DatePublished] 2017-10-10T02:37:00Z [Description] From a vintage copy of Southern Living. They used White Lily brand that is available here in the south. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "2", "3/4", NA] [RecipeIngredientParts] ["butter", "wheat flour", "buttermilk", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 357.9 [FatContent] 17.2 [SaturatedFatContent] 10.2 [CholesterolContent] 42.5 [SodiumContent] 184.4 [CarbohydrateContent] 45.4 [FiberContent] 6.4 [SugarContent] 2.5 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut 1/3 cup butter into flour with a pastry blender until crumbly; add buttermilk, stirring just until ingredients are moistened. Turn dough out on a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Bake at 425* for 12 to 14 minutes. Brush biscuits with melted butter, if desired . Yield: 8 biscuits.
[Name] Chocolate Orange Brownies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-10-10T02:38:00Z [Description] You had the choice of carrot cake or brownies in this week&rsquo;s NutriPic &ndash; and brownies won the vote, so here&rsquo;s your healthy, chocolatey and delicious recipe. Optional - honey or maple syrup to top [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/FKYGXzfTKWyCICzCFKPQ_Brownies-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "5", "110", "1/2", "1", "40", "2", "200", "1"] [RecipeIngredientParts] ["avocado", "maple syrup", "orange", "orange zest", "kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.9 [FatContent] 15.7 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 178.6 [CarbohydrateContent] 18.9 [FiberContent] 5.5 [SugarContent] 7.9 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 12 brownies [RecipeInstructions] Preheat the oven to 180C/360&deg;F. Place all the ingredients (except for the nuts] into a food processor and blitz until fully combined. Add to a mixing bowl, then mix in the nuts. Line a baking tray with parchment paper, then add the mixture on top. Bake for 30-35 minutes. Remove from the oven and sprinkle with more orange zest and honey/maple syrup to serve.
[Name] Chicken &amp; Strawberry Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-10T02:41:00Z [Description] This tasty salad recipe is so easy to make and makes the perfect healthy and nutritious lunch. We&rsquo;ve served it here with a sesame dressing, which is just delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/JD5T8vbVRd6hL7nI8jSf_Chicken-Salad-768x512.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Chicken", "Poultry", "Meat", "Free Of...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "15", "3", "1/2", "1"] [RecipeIngredientParts] ["strawberries", "spinach", "spring onions", "carrot", "chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.3 [FatContent] 13.7 [SaturatedFatContent] 3.9 [CholesterolContent] 92.8 [SodiumContent] 131.8 [CarbohydrateContent] 9.5 [FiberContent] 3.1 [SugarContent] 4.3 [ProteinContent] 32.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Grill the chicken breast under a medium/high heat until cooked (approx 15-20 mins], then slice. Place the spinach on a plate then layer over with the rest of the ingredients. Serve with our delicious sesame dressing. Enjoy! :].
[Name] Creamy Pea-Potato Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2017-10-10T02:56:00Z [Description] From Midwest Living magazine June 1987. The article featured farmers and the fresh foods they grew. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["tiny new potatoes", "fresh peas", "mayonnaise", "sour cream", "prepared mustard", "dried chervil", "onion", "radish", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.1 [FatContent] 3.2 [SaturatedFatContent] 1.7 [CholesterolContent] 7.5 [SodiumContent] 58.3 [CarbohydrateContent] 25.0 [FiberContent] 4.1 [SugarContent] 4.6 [ProteinContent] 4.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Scrub potatoes; cook, covered in boiling salted water for 10 to 15 minutes or till tender; drain. Cool; quarter.", "Cook peas, covered, in small amount of boiling salted water 10 to 12 minutes or just till tender. Drain; cool.", "Combine mayonnaise, sour cream, mustard, chervil, and 1/2 teaspoon salt.", "In a bowl, combine potatoes, peas and onion. Add dressing. Toss lightly to coat mixture. Cover; chill thoroughly.", "Just before serving, add radishes; mix gently. Sprinkle cheese over top, if desired." ]
[Name] Caribbean Seafood Stew [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-10-10T03:20:00Z [Description] From Better Homes &amp; Gardens' Jan 2000 issue. This was a $400 winner for the Prize Tested Recipes. A wonderful stew that is served over cooked rice. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/4", "1/8", "1", "1", "1", "6", "1", "1", "1/2", "8", "1/2", "2", "2", NA] [RecipeIngredientParts] ["olive oil", "lime juice", "salt", "pepper", "onion", "green sweet pepper", "garlic cloves", "diced tomatoes", "unsweetened coconut milk", "medium shrimp", "cilantro", "cooked rice", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 414.6 [FatContent] 14.7 [SaturatedFatContent] 6.5 [CholesterolContent] 140.2 [SodiumContent] 564.4 [CarbohydrateContent] 39.5 [FiberContent] 3.1 [SugarContent] 5.6 [ProteinContent] 31.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside. In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown. Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally. Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
[Name] Pan-Fried Sea Bass [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-10T08:38:00Z [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 http://www.mynutricounter.com/recipe-sweet-potato-mash/ Sweet Potato &amp; Cauliflower Mash http://www.mynutricounter.com/recipe-sweet-potato-cauliflower-mash/ Broccoli Rice http://www.mynutricounter.com/recipe-simple-broccoli-rice/ Cauliflower Rice http://www.mynutricounter.com/recipe-cauliflower-rice/ Turmeric Cauliflower Rice http://www.mynutricounter.com/recipe-turmeric-cauliflower-rice-with-pistachios/ 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/2001711001/7l5VaASvG8L7r3hpZyUA_Pan-Fried-Seabass-768x512.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 30 Mins"] [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] 262.9 [FatContent] 5.7 [SaturatedFatContent] 1.3 [CholesterolContent] 52.9 [SodiumContent] 187.0 [CarbohydrateContent] 24.9 [FiberContent] 9.4 [SugarContent] 11.1 [ProteinContent] 32.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/. 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! Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
[Name] Chiles Rellenos Casserole (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H5M [PrepTime] PT30M [TotalTime] PT1H35M [DatePublished] 2017-10-10T14:06:00Z [Description] This is one of their top (most requested) recipes. It was part of their &quot;Little Book of Favorite Recipes&quot; which had their top 15 recipes. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1 3/4", "1 1/2", "1/2", "1/4", "1/4", "1", "2", "1", "1", "1/3", "1/4", "1 1/3", "1/8", "2", "2", NA, NA] [RecipeIngredientParts] ["ground turkey", "onion", "ground cumin", "dried oregano", "garlic powder", "salt", "black pepper", "green chilies", "colby-monterey jack cheese", "whole kernel corn", "all-purpose flour", "salt", "nonfat milk", "eggs", "red onion", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.3 [FatContent] 11.2 [SaturatedFatContent] 5.1 [CholesterolContent] 106.0 [SodiumContent] 808.9 [CarbohydrateContent] 30.9 [FiberContent] 5.6 [SugarContent] 7.5 [ProteinContent] 24.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350*F. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans]. Stir well; set aside. Arrange half of green chiles in an 11 x 7-inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350* for 1 hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.
[Name] Healthy Heart Frosted Carrot Cake [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-10-10T15:04:00Z [Description] This is from Southern Living's adjustment of a rich cake and icing. It is their Healthy Hearty New Way which reduces the old way fat content, from 15.8 grams to 5.6 grams. This is a recipe for a cake and Orange-Cream Cheese Frosting. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "1", "2", "1/3", "3", "2", "1 1/2", "2/3", "2", "2", "1/4", NA, "1/2", "1", "2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "egg substitute", "fat-free buttermilk", "crushed pineapple", "carrots", "raisins", "vanilla extract", "all-purpose flour", "whole wheat flour", "baking soda", "ground cinnamon", "salt", "carrot", "low fat cottage cheese", "reduced-fat cream cheese", "vanilla extract", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.9 [FatContent] 4.6 [SaturatedFatContent] 1.6 [CholesterolContent] 7.4 [SodiumContent] 286.2 [CarbohydrateContent] 37.1 [FiberContent] 1.5 [SugarContent] 23.8 [ProteinContent] 4.7 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] For cake: Combine first 8 ingredients in a large bowl; stir well. (Brown sugar through vanilla.] Combine flours and next 3 ingredients. (Flour through salt.] Stir into brown sugar mixture. Pour into a 13 x 9-inch pan coated with cooking spray. Bake at 350* for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely in a pan on a wire rack. Spread with frosting. Cover and chill. Cut into squares to serve. Garnish, if desired. (Store leftovers in refrigerator.]. Frosting: Process cottage cheese in a food processor until smooth (3 to 5 minutes]. Add cream cheese, vanilla and orange rind; process just until smooth. Add powdered sugar; pulse 3 to 5 times or until smooth. Yield: 1 1/2 cups. Calories per serving: 213 . Fat: 5.6 grams. Cholestrol: 10mg. Sodium: 282mg.
[Name] Potato-Crusted Snapper (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-10-10T15:19:00Z [Description] Make and share this Potato-Crusted Snapper (Cooking Light) recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1/4", "1/4", "3/4", "4", "1", "4"] [RecipeIngredientParts] ["low-fat buttermilk", "garlic cloves", "salt", "black pepper", "red snapper fillets", "butter", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.5 [FatContent] 6.2 [SaturatedFatContent] 2.6 [CholesterolContent] 88.7 [SodiumContent] 311.8 [CarbohydrateContent] 11.8 [FiberContent] 1.0 [SugarContent] 2.0 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the buttermilk, garlic, and 1/4 teaspoon each salt and black pepper in a shallow dish. Place the potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt the butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and the fish flakes easily when tested with a fork. Serve with lemon wedges.
[Name] Lemon-Shallot Scallops (Cooking Light) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-10T15:33:00Z [Description] This is from Cooking Light's booklet &quot;Quick &amp; Easy Entrees.&quot; A collection of the editors' favorite weeknight dinners. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1/4", "2", "3", "1/2", "1/4", "1", "2", "4"] [RecipeIngredientParts] ["olive oil", "sea scallops", "salt", "black pepper", "butter", "shallots", "garlic", "dry white wine", "fresh lemon juice", "fresh parsley", "lemon wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 5.0 [SaturatedFatContent] 1.7 [CholesterolContent] 46.0 [SodiumContent] 978.8 [CarbohydrateContent] 7.7 [FiberContent] 0.1 [SugarContent] 0.3 [ProteinContent] 20.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large nonstick skillet over medium-high heat. Sprinkle sea scallops with salt and pepper. Add scallops to pan, and saute 2 minutes on each side. Remove scallops from pan, and keep warm. Melt butter in pan. Add shallots and garlic; saute 30 seconds. Add wine and juice; cook 1 minute. Return scallops to pan; toss to coat. Remove from heat; sprinkle with parsley. Serve with lemon wedges, if desired.
[Name] Chocolate Eggnog Cannoli [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-10-10T17:52:00Z [Description] Make and share this Chocolate Eggnog Cannoli 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/53/38/65/gUXf0qpMShKtGXQ5KL7D_0289983_GeniusObsessions700_ChocolateEggnogCannoli_4x3_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/65/jaeQld3QIOUU7ubuyBVZ_0289983_GeniusObsessions700_ChocolateEggnogCannoli_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/65/PYNKJrTrO0kAT1ZSqQeU_0289983_GeniusObsessions700_ChocolateEggnogCannoli_4x3_v3_H.jpg" ] [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/8", "1/4", "2", "1/4", "2", "1", NA, "1", "1/2", "1", "1", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "sugar", "salt", "butter", "eggs", "milk", "honey", "heavy whipping cream", "ricotta cheese", "sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 354.5 [FatContent] 19.2 [SaturatedFatContent] 11.6 [CholesterolContent] 102.9 [SodiumContent] 130.5 [CarbohydrateContent] 39.2 [FiberContent] 2.1 [SugarContent] 16.1 [ProteinContent] 9.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Chocolate Cannoli Shells: In a medium bowl, stir together all-purpose flour, sugar cocoa powder, and salt. Using a pastry blender, cut in butter into flour mixture until mixture resembles coarse crumbs. In a small bowl, stir together eggs, milk, and honey. Add egg mixture to flour mixture. Stir just until mixture forms a ball. Divide dough in half. On a lightly floured surface, roll each dough portion into a 16-inch square. Cut each square into sixteen 4-inch squares. Wrap each square lightly around one end of greased metal cannoli cylinders. In a small bowl, lightly beat 1 egg white. Moisten overlapping dough with egg white; press gently to seal. Fry cannoli shells, a few at a time, in deep, hot vegetable oil (350 degrees F] about 1 minute or until golden brown. Using tongs, carefully and gently lift shells from hot oil; drain any hot oil that is in metal cannoli cylinders back into pan. Drain on paper towels. Cool. Repeat with remaining squares. Egg Nog Filling: Combine everything in a bowl and whip until medium-stiff peaks form. Place in freezer and ready your cannoli assembly line. Assembly: Using a pastry bag loaded with your Eggnog Filling, pipe each cool cannoli shell full of filling. Then dip the ends into red and green sprinkles. Repeat until all shells have been filled. Serve immediately.
[Name] Seared Sea Scallops in a Vodka Leek Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-10T17:55:00Z [Description] Printed in In Style magazine, May 1998. It is a recipe from Lola's in L.A. A restaurant and bar that is frequented by the stars. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "8", "1", "1/4", NA] [RecipeIngredientParts] ["sweet butter", "sea scallops", "leek", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.7 [FatContent] 8.8 [SaturatedFatContent] 5.5 [CholesterolContent] 30.1 [SodiumContent] 123.4 [CarbohydrateContent] 4.1 [FiberContent] 0.4 [SugarContent] 0.9 [ProteinContent] 4.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat 1 tablespoon butter in saute pan until sizzling. Add scallops and sear quickly (about 1 minute], leaving center of scallop under cooked. Remove scallops from pan; set aside. Reduce heat; add leeks to pan and saute until softened, 3-4 minutes. Add vodka and return scallops to pan. Cook until vodka is reduced, 1-2 minutes. Add remaining butter a tablespoon at a time until sauce has thickened. Season with salt and pepper to taste. Serve hot.
[Name] Chocolate Peanut Butter Pinecone Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-10-10T18:05:00Z [Description] Make and share this Chocolate Peanut Butter Pinecone Cakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/67/B4c8QEk3SHuLvaiTRJXp_0289984_GeniusObsession700_ChocolatePeanutbutterPineconeCakes_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/67/gKMaIc4mSvaOVwpsMT5A_0289984_GeniusObsession700_ChocolatePeanutbutterPineconeCakes_4x3_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/67/AUJGRtgQJ6NQiAZLVGu0_0289984_GeniusObsession700_ChocolatePeanutbutterPineconeCakes_4x3_v3_H.jpg" ] [RecipeCategory] Dessert [Keywords] ["Peanut Butter", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3", "1 1/2", "1/4", "3", "3/4", "2", "1 1/2", "3/4", "1 1/2", "1/2", "1/2", "4", "1/3", "1", NA] [RecipeIngredientParts] ["flour", "sugar", "baking soda", "salt", "eggs", "sour cream", "vanilla extract", "butter", "cocoa powder", "hot water", "butter", "powdered sugar", "milk", "vanilla extract"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 862.6 [FatContent] 41.4 [SaturatedFatContent] 23.2 [CholesterolContent] 136.3 [SodiumContent] 561.8 [CarbohydrateContent] 119.9 [FiberContent] 3.3 [SugarContent] 90.9 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] 12 Pinecones [RecipeInstructions] For the Cake: Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely. For the Frosting: In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition. This frosting is best to spread when warm, so you may need to reheat it when constructing your pinecones. Assembly: With an oval cookie cutter, cut ten ovals from the cake (you can also cut ovals freehand with a paring knife]. Once you have your ovals, trim each one to resemble a pinecone: create a pointed tip on one end and a rounded base on the other. Then, shave off corners and top with the knife so that each cake further takes on a pinecone shape. Frost one cake at a time, arranging sliced almonds in the frosting to look like the scales of a pinecone. Start at the base and set the almond slices, pointy end out, in a spiral pattern. Continue adding almond slivers until the entire surface is covered. Repeat until all cakes are frosted and decorated. To create \"snow-covered\" pinecones, dust the cakes with powdered sugar and serve.
[Name] Chicken Roast Garlic Pasta [AuthorId] 2000548879 [AuthorName] Fixit [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-10-10T20:17:00Z [Description] Make and share this Chicken Roast Garlic Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "10", "1/2", "2", "1", "1", "1", "1", "1", "1", "1/8", "1/2", "1", "1", "1/8", "1", "2", "1/2"] [RecipeIngredientParts] ["garlic cloves", "white wine", "low sodium chicken broth", "olive oil", "fresh sage", "rosemary", "thyme", "cilantro", "basil", "red pepper flakes", "salt", "olive oil", "butter", "spinach", "paprika", "mushrooms", "parmigiano"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 345.1 [FatContent] 17.2 [SaturatedFatContent] 4.7 [CholesterolContent] 82.8 [SodiumContent] 609.7 [CarbohydrateContent] 12.8 [FiberContent] 2.1 [SugarContent] 3.3 [ProteinContent] 29.1 [RecipeServings] 3.0 [RecipeYield] 2 Plates [RecipeInstructions] Preheat oven to 425 degrees. Clean garlic cloves, wrap in tin foil and bake for 40 minutes. In a pan over medium low heat add 1 tblspn. Of olive oil and heat pan. Add onions and cook till softened. Turn up heat to medium, add wine, and cook till wine is almost gone. Add chicken broth and all spices except chive mix and cook until liquid is just past half. After ten minutes remove thyme and rosemary sprigs. Add garlic and mushroom and transfer to a bowl. Blend with immersion circulator and, add spinach, and, set aside. In the same skillet add oil and butter. Preheat oven to 400. Coat chicken with paprika,garlic, chive mixture and add to skillet. Brown on both sides for a total of 7 minutes. Add sauce and place in oven for 15 minutes. Serve over cooked wheat pasta and garnish with fresh grated parmesan.
[Name] French Toast Forest Casserole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-10-10T20:42:00Z [Description] Make and share this French Toast Forest Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/69/LYYPPqbdQUOyua3xOS1Y_0289985_GeniusObsessions700_FranchToastForestCasserole_4x3_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/69/US7gZvMThuqR4lK1SFxZ_0289985_GeniusObsessions700_FranchToastForestCasserole_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/69/XM2zkOaASKyAaSabSzgb_0289985_GeniusObsessions700_FranchToastForestCasserole_4x3_v3_H.jpg" ] [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "Christmas", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["20", "3", "1 1/2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "cinnamon", "sugar"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 578.6 [FatContent] 11.1 [SaturatedFatContent] 4.2 [CholesterolContent] 152.3 [SodiumContent] 741.1 [CarbohydrateContent] 102.6 [FiberContent] 3.2 [SugarContent] 38.0 [ProteinContent] 17.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut out the tree shapes in the bread using a cookie cutter. You can also free-form the tree shape by hand if you do not have a cookie cutter. Grease your 8- or 9-inch cast iron pan (or any round baking dish]. Line up the trees in the pan with a bit of an overlap, so they are standing up. In a mixing bowl, beat together the eggs, milk, jam, sugar and cinnamon until smooth and well-combined. Pour the egg mixture over the bread. Being sure to soak the tips of the trees as well as the bases. Place in the fridge for at least 2 hours, or overnight. This is to ensure the mixture is soaked up by the bread. When ready to bake, preheat the oven to 375 degrees F. Dust with powdered sugar and serve warm with fresh fruit, maple syrup and butter or your prefered toppings.
[Name] Eggs Poached in Marinara Sauce [AuthorId] 2001741034 [AuthorName] Bruce [CookTime] PT4M [PrepTime] PT7M [TotalTime] PT11M [DatePublished] 2017-10-10T21:10:00Z [Description] Make and share this Eggs Poached in Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Brunch", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1 -2", "1", "1/4", "2", "1 -2"] [RecipeIngredientParts] ["canned tomato", "cayenne", "basil", "egg", "salt", "fresh ground pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.8 [FatContent] 10.5 [SaturatedFatContent] 3.4 [CholesterolContent] 191.5 [SodiumContent] 1133.3 [CarbohydrateContent] 55.3 [FiberContent] 5.4 [SugarContent] 13.3 [ProteinContent] 18.2 [RecipeServings] 1.0 [RecipeYield] 2 Poached eggs [RecipeInstructions] Bring the marinara sauce to a simmer in a small saucepan or an 8-inch omelet pan and turn the heat to low. Add the cayenne, if desired, and the slivered basil. Break the egg or eggs into a teacup, and carefully tip them into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolk shows through. It’s important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle on the Parmesan. Serve in a wide soup bowl, on top of the garlic toast or with the toast on the side.
[Name] Aunt Pam's Blueberry Muffins [AuthorId] 384918 [AuthorName] jcrozier [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-10T21:10:00Z [Description] Make and share this Aunt Pam's Blueberry Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1", "2", "1", "1/2", "2 - 2 1/2", "1", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "butter", "sugar", "eggs", "vanilla", "skim milk", "blueberries", "sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.1 [FatContent] 8.8 [SaturatedFatContent] 5.2 [CholesterolContent] 51.5 [SodiumContent] 146.8 [CarbohydrateContent] 38.1 [FiberContent] 1.2 [SugarContent] 20.3 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] Preheat oven to 375 degrees; grease, spray or line 12 muffin cups. Mix flour and baking powder in a small bowl. In another bowl, beat butter until fluffy, then add sugar and mix until well blended. Beat in eggs (thoroughly] and mix in vanilla. Stir in 1/2 flour mix, then 1/2 of milk, beating well after each addition. Add the other half of the flour, mix well, and the rest of the milk, again beating well. Gently stir in blueberries. Spoon into muffin cups. Mix together the tablespoon of sugar and the 1/4 t of nutmeg, sprinkle this on top of the muffins. Bake 23-30 minutes. Cool in pan for 15 minutes.
[Name] Ham and Lima Bean Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-10-11T02:08:00Z [Description] This is from a vintage BH&amp;G magazine. This is a winner in their Prize Tested Recipes section. It can easily be halved for smaller families. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", "1", "1/2", "1/3", "1/4", "1", "1/3", "1/4", "2", "1/2", "1/2", "1/2", "1/8"] [RecipeIngredientParts] ["frozen lima beans", "fresh mushrooms", "red onion", "cooked ham", "ripe olives", "parsley", "diced pimentos", "tarragon vinegar", "olive oil", "garlic cloves", "sugar", "salt", "lemon juice", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.3 [FatContent] 9.2 [SaturatedFatContent] 1.6 [CholesterolContent] 7.9 [SodiumContent] 250.2 [CarbohydrateContent] 19.2 [FiberContent] 5.6 [SugarContent] 2.9 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cook lima beans according to package directions. Drain. Rinse with cold water; drain again. In a mixing bowl combine beans, mushrooms, onion, ham, olives, parsley, and pimiento. For dressing, in a screw-top jar combine vinegar, oil, garlic, sugar, salt, lemon juice and pepper. Cover, shake to combine. Pour over bean mixture. Toss to coat. Cover; chill 3 to 24 hours before serving, stirring once or twice.
[Name] Sesame Salad Dressing [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-11T02:21:00Z [Description] This delicious salad dressing is super easy to make, really nutritious and won&rsquo;t add crazy amounts of calories to your salad. It should last for around five days if stored in an airtight container and kept refrigerated. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/JL1siDYJTxqyQyr7yLzB_Sesame-Salad-Dressing-768x512.jpg" [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["50", "5", "2", "1", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["coconut oil", "honey", "sesame seeds", "mustard", "ginger", "shallot", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.6 [FatContent] 2.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 2.1 [FiberContent] 0.1 [SugarContent] 1.7 [ProteinContent] 0.1 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a food processor and pulse until well combined. Place in a container with a lid and refrigerate until serving (should last approximately 5 days if stored in an airtight container].
[Name] Boiled Eggs With Broccoli Soldiers [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT7M [PrepTime] PT1M [TotalTime] PT8M [DatePublished] 2017-10-11T02:25:00Z [Description] For an easy and healthy weekend breakfast, boiled eggs are a go-to option and for this recipe we&rsquo;ve substituted bread for tenderstem broccoli wrapped in prosciutto to give a more nutritious meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/kz8LX6oXTIGasdyg4I5O_Boiled-Eggs-Broccoli-Soldiers-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegetable", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "4"] [RecipeIngredientParts] ["eggs", "broccoli stems", "prosciutto"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.8 [FatContent] 8.4 [SaturatedFatContent] 2.8 [CholesterolContent] 327.4 [SodiumContent] 125.0 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 11.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Bring a pan of water to the boil then add the eggs. Leave on a high heat for 6 minutes. Add the broccoli to another pan of boiling water and boil for 1 minute then drain. Wrap each broccoli stem in prosciutto and fry for 2-3 minutes. Plate up and serve.
[Name] Caramel Shortcake [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT1H10M [TotalTime] PT1H10M [DatePublished] 2017-10-11T02:29:00Z [Description] This delicious, healthy and nutritious, no-bake caramel shortcake recipe is one of our favourite snacks. You&rsquo;ll need a food processor to make it but it&rsquo;s a really easy, non-fuss recipe that is sure to impress. To make the base we&rsquo;ve used almonds but other nuts that would also taste great as a substitute are: walnuts, pecans, cashew nuts or pistachios. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/AgjzbFQMSq6zANPI08do_Caramel-Shortcake-Recipe-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["140", "55", "4", "1 -2", "1", "1", "6", "2", "5", "3", "6", "2"] [RecipeIngredientParts] ["pitted dates", "water", "almond butter", "coconut milk", "maple syrup", "vanilla extract", "coconut oil", "maple syrup", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.2 [FatContent] 10.6 [SaturatedFatContent] 5.8 [CholesterolContent] 0.0 [SodiumContent] 29.1 [CarbohydrateContent] 9.6 [FiberContent] 1.0 [SugarContent] 7.0 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 25 bites [RecipeInstructions] Start by making the base, add the almonds and coconut flour to a food processor and blitz until the almonds are finely chopped and well combined with the flour, then add in the dates and almond butter. Blitz again until combined. Add in 1 tablespoon of water and blitz. The mixture should be a sticky but not wet dough, if you need to add in another tablespoon do that now and blitz again. Line a baking tray with parchment paper and spread the dough out evenly. Freeze for 30 minutes. To make the caramel add all the ingredients to a saucepan, bring to the boil then leave on the heat for 15-20 minutes, stirring continuously until you have reached a thick consistency. Be careful not to leave it too long as the caramel will burn. Leave to cool slightly while the base is still setting in the freezer. Remove the base once it has been in the freezer for 30 minutes and add the caramel layer on top, then place back in the freezer for a further 30 minutes. After the caramel layer has been in the freezer for 30 minutes, start making the chocolate topping. Add all the ingredients to a saucepan and melt, stirring continuously until the mixture is well combined, then spread on top of the caramel layer. Place back in the freezer for 1 hour, then remove and slice into small bites to serve.
[Name] Almond Butter [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-10-11T02:34:00Z [Description] Making your own almond butter (or any type of nut butter) is super easy. We use almond butter in quite a few of my recipes so we find making my own homemade version quite cost effective as we can make just as much as we need. The first time we tried to make this we did get a bit impatient and almost wanted to add some water into the food processor in the hope it would reach the desired consistency. Do not do this, the mixture will become too wet, wait it out and keep blitzing. It will take up to 30 minutes but you can just leave the food processor running and get on with other things while it&rsquo;s working, you may just need to scrape the mixture from the edges of the food processor every so often. The quickest way to make this recipe is to use roasted nuts (you can roast them yourself first for 10 minutes in the oven) but raw nuts will also work they will just take longer. Don&rsquo;t be tempted to soak the nuts first, as although this does make it easier to blend, it will make the consistency too runny. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/FqfwLhZ2RO2akc2BMpXb_almond-butter-768x512.jpg" [RecipeCategory] Nuts [Keywords] ["Vegan", "High Protein", "Free Of...", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["420", "1"] [RecipeIngredientParts] "vanilla extract" [AggregatedRating] nan [ReviewCount] nan [Calories] 2503.8 [FatContent] 219.0 [SaturatedFatContent] 17.0 [CholesterolContent] 0.0 [SodiumContent] 12.6 [CarbohydrateContent] 89.2 [FiberContent] 45.9 [SugarContent] 20.8 [ProteinContent] 88.6 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Add the almonds (or other type of nuts] to a food processor with the vanilla extract if using and blitz. Leave until you reach a smooth and creamy consistency. This could take 30 minutes, be patient and keep scraping the mixture from the edges of the food processor. Serve.
[Name] Steak With Beetroot Mash [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-10-11T02:36:00Z [Description] On our recent trip to Bali we ate at the most amazing restaurant, called Indus, which is in Ubud. It has a fantastic view of the Tjampuhan river and surrounding hills and the food is incredible, so good that we decided to book onto one of the cooking classes. This steak and beet mash recipe is partially inspired by a meal we ate at Indus (Tunisian Salad on a bed of Beetroot Mash). We&rsquo;d never had beetroot mash before and it was incredible so we&rsquo;ve not even been home a week yet and have already experimented to find the perfect healthy recipe for the blog. Hope you like it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/pnqYTnX3Q9KIM9xD5NHZ_Steak-with-Beetroot-MAsh-768x512.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "115", "1", "1", "2", "1", "1", "1", "150"] [RecipeIngredientParts] ["kale", "sesame seeds", "beetroot", "potatoes", "garlic clove", "mixed herbs", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.9 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 57.2 [CarbohydrateContent] 46.4 [FiberContent] 6.6 [SugarContent] 3.7 [ProteinContent] 7.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approximately 30 minutes (until the beetroot has softened]. Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes]. Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready. In a frying pan add a few sprays of olive oil and fry the steaks on a high heat for 1 minute each side. Turn down to a medium heat, then continue frying the steaks for 3 minutes each side (this is for medium rare. If you like your steak cooked well done add an extra minute or just cook for 2 minutes for rare]. Place the kale and sesame seeds in another frying pan and wilt until softened. When the beetroot is ready, drain, then add to the pan with the mashed potatoes and mash until creamy and fully combined. Plate up and serve.
[Name] Steamed Pork Dumplings With Dipping Sauce [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2017-10-11T03:41:00Z [Description] This is from a saved magazine page dated April 1996. It doesn't show which magazine but it is an article about Chinese cuisine and dim sum popularity. This is a recipe from a Cantonese restaurant in Houston, Imperial Palace. It is recommended to simply purchase wrappers in the frozen food or produce department of your supermarket. For steamed dumplings, look for &quot;shao-mai&quot; wrappers. They should be about 3 to 3 1/2 inches in diameter, paper thin and nearly white. Can't find shao-mai wrappers? Use square won ton skins, and cut the corners off. Unsteamed dumplings--and dumpling wrappers--freeze well. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "2", "3", "1", "1", "1", "3", "2", "3", "2", "2", "2", "1"] [RecipeIngredientParts] ["ground pork", "Chinese cabbage", "salt", "salt", "green onion", "soy sauce", "white vinegar", "fresh garlic", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.5 [FatContent] 9.5 [SaturatedFatContent] 3.0 [CholesterolContent] 24.5 [SodiumContent] 2648.0 [CarbohydrateContent] 1.2 [FiberContent] 0.3 [SugarContent] 0.3 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix first seven ingredients (pork through ginger]. Place 2 teaspoons mixture in each wrapper. Fold in half, and pinch edges with tucks to form a standing half-moon shape. Seal the edges with a bit of cold water. Place the dumplings on a cookie sheet lined with parchment or wax paper and refrigerate. Oil the steamer, or line the bottom with cabbage leaves so the dumplings won't stick. Place dumplings in steamer, and steam at medium heat for 20 minutes. Makes 46 dumplings. Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and cilantro, if desired. To make Garlic-Soy Dipping Sauce, combine ingredients and stir. Let stand 5-10 minutes before using to give the garlic time to permeate the soy sauce.
[Name] Mom's Cornbread Dressing [AuthorId] 234201 [AuthorName] jamiejaxon [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-10-11T20:30:00Z [Description] Make and share this Mom's Cornbread Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1/2", "4", "4", "1", "2", "1", "2", NA, "4"] [RecipeIngredientParts] ["onions", "celery", "butter", "salt", "black pepper", "dried sage", "poultry seasoning", "turkey broth", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.8 [FatContent] 14.8 [SaturatedFatContent] 8.3 [CholesterolContent] 123.5 [SodiumContent] 1145.9 [CarbohydrateContent] 16.8 [FiberContent] 1.9 [SugarContent] 3.2 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt Butter in skillet; add the onions and celery and saute until tender. Combine toasted bread and cornbread in a large bowl and mix. Add onions and celery (plus their cooking liquid], salt, pepper, sage, and poulrtry seasoning and mix thoroughly. Add enough Turkey broth to make a very moist mixture. Stir in eggs and scrape dressing into a large greased pan or dish. Bake at 400f until dressing is nicely browned (approx 30-40 minutes].
[Name] Instant Pot Favorite Chickpea Hummus [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-11T20:30:00Z [Description] Hummus is one of my favorites! There is nothing like homemade, creamy, healthy hummus &ndash; Just Delicious! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001696140/2UZKe0YVT2m0jeL0hqca_20171009_102047.jpg" [RecipeCategory] Spreads [Keywords] ["Low Cholesterol", "High Protein", "Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3 -4", "2", "1", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["dried garbanzo beans", "bay leaves", "garlic cloves", "tahini", "lemon", "cumin", "salt", "parsley", "paprika", "extra virgin olive oil"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 155.6 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 206.2 [CarbohydrateContent] 23.0 [FiberContent] 6.6 [SugarContent] 3.8 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Rinse the chickpeas and add to Instant Pot. Cover chickpeas with 6 cups of water. Add crushed garlic and bay leaves to Instant Pot. Cook for 18 minutes on high pressure (manual]. When time is up let the Instant Pot release naturally. Drain chickpeas, reserving 1 cup of liquid. Pick out and discard bay leaves. Once chickpeas have cooled, pour into a food processor along with the garlic. Add 1/2 cup of the liquid and the Tahini, lemon juice, cumin. Puree until creamy. Add additional liquid as needed. When the mixture reaches the right consistency, add salt to taste and puree again to mix well. To Serve: Make a nice deep grove in the middle. Drizzle Olive Oil, parsley and Paprika. There are many varieties/versions of hummus. If using your Instant Pot, throw your harder vegetables (garlic, peppers, cauliflower, carrots . . . ] in with your beans and blend together with your beans in your food processor.
[Name] Bloody Mary Rugelach [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-10-11T21:17:00Z [Description] Make and share this Bloody Mary Rugelach 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/OBAXlYMmQk2DUviqxRaN_GKNOW105_FN_Rugelach-16x9_v3_H.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "3", "12", "2 1/2", "3/4", "1/4", "1", "1", NA, "1", "1", "1/2", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "cream cheese", "all-purpose flour", "kosher salt", "fresh ground black pepper", "egg", "lemon, zest of", "vodka", "celery leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 12.5 [SaturatedFatContent] 7.6 [CholesterolContent] 40.4 [SodiumContent] 93.6 [CarbohydrateContent] 9.1 [FiberContent] 0.3 [SugarContent] 1.6 [ProteinContent] 1.9 [RecipeServings] nan [RecipeYield] 32 pieces [RecipeInstructions] In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated. Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight. Meanwhile, in a medium bowl, stir together cocktail sauce, horseradish, lemon zest, and vodka and set aside. Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough. Divide cocktail sauce mixture between the two circles and spread into a thin layer over each. Scatter chopped parsley and celery leaves over each and sprinkle with celery salt. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour. In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional celery salt and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
[Name] Everything Bagel Rugelach [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-10-11T21:17:00Z [Description] Make and share this Everything Bagel Rugelach 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/mRjWGbNVT1aCcJim8dxX_GKNOW105_FN_Rugelach-16x9_v5_H.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "3", "12", "2 1/2", "3/4", "1/4", "1", "1", "1", "1", "1", "1", "8", "1", "4"] [RecipeIngredientParts] ["unsalted butter", "sugar", "cream cheese", "all-purpose flour", "kosher salt", "fresh ground black pepper", "egg", "poppy seed", "sesame seeds", "dried garlic flakes", "kosher salt", "cream cheese", "egg", "scallions"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 185.8 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 54.0 [SodiumContent] 190.4 [CarbohydrateContent] 9.8 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 32 pieces [RecipeInstructions] In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated. Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight. Meanwhile, in a small bowl stir together poppy seeds, sesame seeds, onion flakes, garlic flakes, and salt and set aside. In a medium bowl, stir together cream cheese, egg, and 1/2 sliced scallions and set aside. Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough. Divide cream cheese mixture between the two circles and spread into a thin layer over each. Sprinkle with everything bagel seasoning and scatter remaining scallions on top. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour. In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional everything bagel seasoning and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
[Name] Balinese Pumpkin Curry (Kare Waluh) [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-12T01:35:00Z [Description] This delicious recipe was one that we were taught in a Balinese cooking class at Casa Luna Cooking School last week. It&rsquo;s so easy to make and really flavoursome. We&rsquo;re not massive fans of really spicy food so this dish was perfect as it&rsquo;s not too hot. Most of the ingredients are readily available in the UK, but incase you struggle to get hold of any we&rsquo;ve added substitutes which should work just as well. 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/om3tVWhIRba7cynWmlWb_Pumpkin-Curry-768x512.jpg" [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "250", "1", "3", "2", "355", "120", "1", "3", "1", "1", "1", "1 1/2", "2", "2", "3", "3", "2"] [RecipeIngredientParts] ["coconut oil", "pumpkin", "bay leaf", "fresh lime leaves", "lemongrass", "water", "coconut milk", "garlic cloves", "tomatoes", "lemongrass", "galangal", "turmeric", "ginger", "brazil nuts", "palm sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 185.5 [FatContent] 17.2 [SaturatedFatContent] 14.7 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 9.4 [FiberContent] 1.6 [SugarContent] 2.2 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start by making the spice paste. In Indonesian cooking this is done using a mortar, but an easier and quicker alternative is to use the food processor. Blitz all the ingredients until well combined into a golden yellow paste flecked with chilli and tomato skin. Heat the coconut oil in a wok over a medium heat and fry the spice paste for 30 seconds. Add the salam leaves (or bay leaf], lemongrass and lime leaves (or zest] and toss for 30 seconds. Add the chopped pumpkin to the wok and fry for 1 minute, then add the water and simmer until the pumpkin has softened and cooked. Add the coconut milk and fried shallots and gently simmer for 1 minute, until slightly thickened then serve with steamed rice.
[Name] Gluten-Free Slow Cooked Fajitas [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8H [PrepTime] PT15M [TotalTime] PT8H15M [DatePublished] 2017-10-12T01:40:00Z [Description] These delicious slow cooked fajitas are perfect for an evening with friends. We&rsquo;ve used gram flour to make the tortillas which is sometimes referred to as chickpea flour and makes a tasty, healthy and gluten free alternative to your typical tortillas. When making the tortillas it&rsquo;s important to make sure you only just cover the bottom of the pan with the mixture, otherwise you&rsquo;ll end up making them too thick (a bit like pancakes) and they&rsquo;re much easier to assemble when thin. We like using the slow cooker to make meals when we have a busy day ahead, as it&rsquo;s super easy to pop everything in, turn on and eat as soon as work&rsquo;s finished. Optional extras: mashed avocado, natural yoghurt. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/J125BzsTlGCofJR5Jgjq_Gluten-free-slow-cooked-chicken-fajita.jpg" [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Free Of..."] [RecipeIngredientQuantities] ["180", "375", "2", "450", "1", "6", "1", "4", "1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["besan flour", "chickpea flour", "water", "flax seeds", "boneless chicken breasts", "chopped tomatoes", "sweet peppers", "onion", "garlic cloves", "ground cumin", "paprika", "pepper", "lemon", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.4 [FatContent] 3.7 [SaturatedFatContent] 0.9 [CholesterolContent] 19.2 [SodiumContent] 27.4 [CarbohydrateContent] 7.2 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 7.5 [RecipeServings] nan [RecipeYield] 15 fajitas [RecipeInstructions] Pour half of the can of chopped tomatoes into the slow cooker. Slice the peppers and onion, then add half of these on top. Slice the chicken breasts into small strips and layer on top of the onion and peppers. Sprinkle all of the spices on top of the chicken. Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours. To make the tortillas: mix together all the ingredients until fully combined. Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas]. Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.
[Name] Winter Squash-Apple Brunch Cake (BH&amp;G) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-12T01:45:00Z [Description] This is a recipe saved from March 1996 edition of Better Homes &amp; Gardens magazine. The picture of the cake baked in a springform pan was gorgeous. Tender slices of apple and raisins cap the moist spice cake. They may have used more sliced apples than called for in the recipe to make it look so great. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/4", "2", "1/2", "1/2", "1/4", "1/2", "1 1/3", "1/2", "3", "3/4", "1/2", "3 -4", "1", "1", "1/4", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "ground cinnamon", "ground nutmeg", "butter", "sugar", "vanilla", "eggs", "acorn squash", "buttermilk", "cooking apples", "walnuts", "golden raisin", "sugar", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.3 [FatContent] 15.7 [SaturatedFatContent] 6.0 [CholesterolContent] 67.2 [SodiumContent] 212.1 [CarbohydrateContent] 63.4 [FiberContent] 3.1 [SugarContent] 39.1 [ProteinContent] 6.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Grease a 10-inch springform pan or 13x9x2-inch baking pan; set aside. Sift together flour, baking powder, baking soda, the first 1/2 teaspoon cinnamon and nutmeg; set aside. In a large mixer bowl beat butter for 30 seconds or till softened. Add sugar and vanilla; beat till combined. Add the eggs, one at a time, beating well after each addition. Stir together mashed, cooked squash and buttermilk. Add squash mixture and dry ingredients alternately to the egg mixture; mix well. Peel, core and chop enough of the apple to make 1 1/2 cups. Stir chopped apple, walnuts and 1/2 cup of the raisins into the batter. Spoon the batter into the prepared pan. Peel, core and thinly slice enough of the remaining apple to equal 1 cup. Combine 1/4 cup sugar and remaining 1/2 teaspoon cinnamon; toss with sliced apples. Arrange sliced apples on top of batter. Sprinkle with remaining 1/2 cup raisins. Bake in 325* oven for 1 to 1 1/4 hours for springform pan, 55 to 60 minutes for 13x9x2-inch pan or till cake tests done with a toothpick. Cool on rack for 10 minutes. If using springform pan, loosen sides of pan; cool on rack. Serve slightly warm or cool. Drizzle with Powdered Sugar Icing or sprinkle with powdered sugar. Makes 12-14 servings. Powdered Sugar Icing: Stir together 1 cup sifted powdered sugar and enough buttermilk to make drizzle consistency (add 1 tablespoon at a time till desired consistency].
[Name] Pudding &amp; Custard [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-12T01:46:00Z [Description] This delicious pudding and custard recipe can be ready in under 30 minutes and is only 330 calories per serving. It&rsquo;s super easy to make and a dessert the kids will love. Optional: fresh raspberries, cinnamon and healthy jam to serve. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/sM3jca2pQQKFqRpVNc8D_pudding-and-custard-768x512.jpg" [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["50", "1", "75", "1", "1.5", "3", "1", "9"] [RecipeIngredientParts] ["egg", "coconut oil", "coconut milk", "honey", "maple syrup", "vanilla pod"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.3 [FatContent] 41.8 [SaturatedFatContent] 33.2 [CholesterolContent] 280.0 [SodiumContent] 43.2 [CarbohydrateContent] 19.8 [FiberContent] 0.9 [SugarContent] 8.8 [ProteinContent] 8.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390&deg;F. Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven. Meanwhile, beat all the egg yolks for the custard in a bowl. Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling. Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes. Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally. Once everything is ready serve with fresh fruit, cinnamon and healthy jam.
[Name] Scotch Eggs [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-12T01:49:00Z [Description] Scotch Eggs If you love the classic pub snack &lsquo;scotch eggs&rsquo; then these delicious, healthy alternatives are not to be missed. We&rsquo;ve created them using lean turkey mince and coated in ground almonds instead of breadcrumbs to create a nutritious snack that saves on calories. When boiling the eggs don&rsquo;t be tempted to leave for longer than 5 minutes. This is just enough time to cook the whites and the eggs will cook further when they are in the oven. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/2wSdPAn0Ry2aP2krubEf_Scotch-Eggs-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["European", "High Protein", "Free Of...", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "87", "450", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["eggs", "turkey", "paprika", "nutmeg", "fresh rosemary", "fresh sage", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.8 [FatContent] 18.9 [SaturatedFatContent] 4.2 [CholesterolContent] 268.0 [SodiumContent] 132.5 [CarbohydrateContent] 4.6 [FiberContent] 2.0 [SugarContent] 0.9 [ProteinContent] 25.9 [RecipeServings] nan [RecipeYield] 6 eggs [RecipeInstructions] Gently fry the chopped shallot in a frying pan until browned, then set aside to cool. Place 6 of the eggs in a pan of boiling water and leave on a high heat for 5 minutes, then remove and soak them in cold water. Break the shells off each of the eggs, then pat them with kitchen roll to remove any moisture (this will make it easier for the turkey to stick to the eggs]. Mix together the ground turkey, fried shallot, herbs and spices in a large bowl, then divide into 6 equal parts. Flatten the turkey mixture, then place each egg into the centre and gently fold the turkey mixture so it covers the whole egg. Repeat with all 6 eggs. Crack the last egg into a bowl and whisk, then coat the turkey in egg and roll in the almonds. Preheat the oven to 170C/340F, and leave the eggs for 10 minutes before baking. Bake for 20-30 minutes.
[Name] Lemon Curd [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-12T01:51:00Z [Description] This homemade lemon curd recipe is quick, easy to make and it tastes delicious. When the lemon curd is ready, don&rsquo;t worry if you end up with lumps in the mixture (We sometimes end up with lumps of egg or coconut oil) you can simply strain the mixture before placing it in the jar. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/1Kd3mOGWTeGmwzywwwlg_lemon-curd-768x512.jpg" [RecipeCategory] Free Of... [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "12", "4", "4", "235", "4"] [RecipeIngredientParts] ["lemons", "coconut oil", "eggs", "honey", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2755.6 [FatContent] 200.0 [SaturatedFatContent] 153.5 [CholesterolContent] 1408.0 [SodiumContent] 333.2 [CarbohydrateContent] 245.9 [FiberContent] 15.1 [SugarContent] 207.1 [ProteinContent] 41.3 [RecipeServings] nan [RecipeYield] 1 jar [RecipeInstructions] Add all of the ingredients (except for the coconut oil] to a sauce pan and heat over a high heat mixing constantly. Once everything is well combined and the mixture has started to bubble reduce the heat to low/medium and add in the coconut oil. Continue whisking continuously. When the mixture has thickened place in a strainer to remove any lumps, then place in a jar and keep refrigerated.
[Name] Almond-Amaretto Cheesecake (McCall's) [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H30M [PrepTime] PT1H30M [TotalTime] PT3H [DatePublished] 2017-10-12T02:30:00Z [Description] This was posted in McCall's April 1995. It is a McCall's Cooking School recipe. A classic New York-style dessert updated with a triple hit of nutty flavor. It was pictured topped with sliced strawberries and brushed with a melted-jelly glaze. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1/2", "1", "1/4", "5", "1 2/3", "2", "5", "1/4", "3", "1"] [RecipeIngredientParts] ["sugar", "all-purpose flour", "salt", "unsalted butter", "cream cheese", "sugar", "lemon zest", "heavy cream", "amaretto liqueur", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.1 [FatContent] 34.3 [SaturatedFatContent] 18.9 [CholesterolContent] 167.6 [SodiumContent] 250.6 [CarbohydrateContent] 34.0 [FiberContent] 0.5 [SugarContent] 26.4 [ProteinContent] 6.7 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] To make crust: Lightly grease 9-inch springform pan. In food processor, process sugar and almonds until nuts are finely ground. Add flour and salt; pulse to blend. Cut up butter into bits; add to flour mixture. Pulse until mixture resembles coarse crumbs. Add egg yolk and almond extract; pulse just until dough holds together. Press dough into prepared pan to line bottom and 2 inches up sides. Refrigerate 1 hour. Preheat oven to 400*F. Bake crust 8 minutes or just until golden. Place on wire rack; let stand until cool. Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese until light and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture is blended and smooth. Beat in lemon zest. At medium speed, beat in eggs and yolks, one at a time, beating just until blended after each addition. At low speed, beat in heavy cream and liqueur. Beat in flour just until blended. Increase oven temperature to 500*F. Pour filling into cooled crust in pan. Bake 12 minutes. Reduce oven temperature to 200*F. Bake cheesecake 1 hour longer, covering loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 minutes with oven door propped ajar with wooden spoon. Place cake on cooling rack. Let stand until room temperature. Cover; chill 6 hours or overnight. To serve, run a knife around edges of pan to loosen cake. Remove pan side. Place cake on serving dish. Garnish with berries. Before cutting each slice, dip knife in cold water.
[Name] Country Club Squash Casserole [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-10-12T03:20:00Z [Description] Make and share this Country Club Squash Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1/2", "1", "4", "1/2", NA] [RecipeIngredientParts] ["squash", "onion", "oregano", "Bisquick baking mix", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.6 [FatContent] 18.0 [SaturatedFatContent] 4.5 [CholesterolContent] 131.8 [SodiumContent] 392.5 [CarbohydrateContent] 17.7 [FiberContent] 1.4 [SugarContent] 4.7 [ProteinContent] 10.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325*F. Allow grated squash to drain in a colander for a few minutes. In a mixing bowl, combine all ingredients and pour into greased 8x8-inch casserole dish. Bake at 325* for 40 to 45 minutes. Serves 4 to 6.
[Name] Kim's Mexican Stew [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT6H [PrepTime] PT45M [TotalTime] PT6H45M [DatePublished] 2017-10-12T04:11:00Z [Description] I worked with Kim when I first came to Arkansas. Her husband was in the military and she had to move away, but she will be remembered for her great Mexican Stew. She would bring a full crockpot to the office and we would all enjoy this for lunch. This can be made in a regular soup pot on the stove (cook less time) or in the crock pot. It makes a lot so you need a large pot or crockpot. [Images] character(0) [RecipeCategory] Mexican [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "2", "1", "1", "1", "1", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "onions", "bell pepper", "garlic cloves", "white hominy", "yellow hominy", "pinto beans", "Rotel tomatoes & chilies", "diced tomatoes", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.2 [FatContent] 12.9 [SaturatedFatContent] 4.7 [CholesterolContent] 51.4 [SodiumContent] 881.2 [CarbohydrateContent] 35.5 [FiberContent] 8.9 [SugarContent] 6.9 [ProteinContent] 21.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Cook the ground beef in a large skillet till browned. Place in colander to allow excess fat to drain off.", "Add diced onions, bell pepper and garlic to skillet and saute till softened, about 5 minutes. Place cooked ground beef in large crockpot or stew pot for stove top. Add cooked onions, peppers and garlic.", "Add all the rest of the ingredients (without draining the cans]. Stir well with a large spoon. Cover with a lid.", "Simmer in crock pot on low for 6 hours or on the stove top for an hour or so. Serve with tortilla chips and grated cheese." ]
[Name] Cacio E Pepe Kugel [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-10-12T13:06:00Z [Description] Make and share this Cacio E Pepe Kugel recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "3", "1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["ricotta cheese", "mascarpone", "pecorino romano cheese", "kosher salt", "fresh ground black pepper", "fettuccine", "spaghetti", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 709.6 [FatContent] 23.4 [SaturatedFatContent] 14.2 [CholesterolContent] 82.5 [SodiumContent] 539.2 [CarbohydrateContent] 91.2 [FiberContent] 4.2 [SugarContent] 3.5 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350°F. Bring a large pot of water to a boil and generously season with salt.", "In a large mixing bowl, combine the ricotta, mascarpone and 2 cups of the Pecorino. Stir well to combine. Stir in the salt and black pepper.", "Place the pasta in the water and cook until just barely al dente, about 6 minutes. (The pasta will finish cooking in the casserole.] Drain and transfer it to the seasoned cheese mixture, stirring to coat the pasta.", "Grease a 9- by 13-inch baking dish with the butter. Transfer the pasta-cheese mixture to the baking dish and top with the remaining cheese. Bake until the top and sides are crispy and golden brown, about 35 minutes. Sprinkle with more black pepper for garnish, cut into squares and serve." ]
[Name] Southern Style Pimiento Cheese Sandwiches [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-10-12T13:43:00Z [Description] This was a recipe that was highlighted on a local TV morning show. It is better to grate block cheese yourself, if possible. Use your favorite bread for your sandwiches. Serve with lettuce, sliced tomato and fried bacon slices. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3/4", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["cream cheese", "sharp cheddar cheese", "monterey jack cheese", "mozzarella cheese", "mayonnaise", "cracked black pepper", "chopped pimiento", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.8 [FatContent] 42.1 [SaturatedFatContent] 25.5 [CholesterolContent] 133.8 [SodiumContent] 1279.0 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 29.0 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] Combine all ingredients in a mixing bowl, stir till blended. Place in covered container and chill in refrigerator at least 1 hour before spreading on your favorite bread.
[Name] Gazpacho from Delicious Temptations Restaurant [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT40M [TotalTime] PT3H40M [DatePublished] 2017-10-12T14:11:00Z [Description] Make and share this Gazpacho from Delicious Temptations Restaurant recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "2", "2", "1/2", "1/2", "4", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["English cucumber", "sweet onion", "green bell pepper", "fresh tomatoes", "celery ribs", "garlic cloves", "red wine vinegar", "olive oil", "tomato juice", "ground cumin", "cayenne pepper", "paprika", "salt", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.7 [FatContent] 13.9 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 637.3 [CarbohydrateContent] 11.8 [FiberContent] 2.4 [SugarContent] 7.7 [ProteinContent] 2.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place vegetables (cucumber through garlic] in processor and puree. Add the rest of the ingredients and blend to incorporate. Pour into a container, refrigerate and serve cold.
[Name] Updated Classic Cobb Salad [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-10-12T14:57:00Z [Description] Hollywood's favorite salad: This recipe was developed after multiple attempts by chefs Adam Reid and Julia Collin for Cook's Illustrated. &quot;We think our updated version has more lasting star power than the original.&quot; This was posted in Food&amp;Leisure magazine May 2004. This may be a recipe for 1 but it makes enough for 2-3 at my house. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1/8", "1", "2", "2", "1/2", "3", "2", NA, "1", "1", "1", "2", "8", "2", "3"] [RecipeIngredientParts] ["Dijon mustard", "garlic clove", "sugar", "salt", "black pepper", "Worcestershire sauce", "lemon juice", "red wine vinegar", "olive oil", "eggs", "chicken breast halves", "head romaine lettuce", "watercress", "cherry tomatoes", "avocados", "bacon", "blue cheese", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1372.9 [FatContent] 121.3 [SaturatedFatContent] 26.3 [CholesterolContent] 368.5 [SodiumContent] 1506.9 [CarbohydrateContent] 37.2 [FiberContent] 22.2 [SugarContent] 10.5 [ProteinContent] 44.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For vinaigrette: Whisk ingredients in bowl until well combined, then set aside. For eggs: Place in saucepan, cover with water, bring to boil over high heat; remove pan from heat, cover, and let stand for 10 minutes. Transfer eggs to bowl filled with ice water, let stand 5 minutes, then peel, cut into 1/2 inch cubes and set aside. For chicken: Season with salt and pepper. Broil until lightly browned, 4 to 8 minutes, then flip chicken over and continue to broil until thickest part is no longer pink. When cool enough to handle, cut chicken into 1/2-inch cubes. To finish salad: Toss romaine and watercress with 5 tablespoons vinaigrette in large bowl until coated, then arrange over very large, flat serving platter. Place chicken in now-empty bowl, add 1/4 cup vinaigrette, toss to coat; arrange in a row along one edge of greens. Place tomatoes in now empty bowl, add 1 tablespoon vinaigrette and toss gently to combine; arrange on opposite edge of greens. Arrange reserved eggs and avocados in separate rows near center of greens and drizzle with remaining vinaigrette. Sprinkle bacon, cheese and chives evenly over salad and serve immediately.
[Name] Christmas Morning Breakfast Tarts [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT18M [PrepTime] PT40M [TotalTime] PT58M [DatePublished] 2017-10-12T17:04:00Z [Description] Make and share this Christmas Morning Breakfast Tarts 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/53/38/96/iW1xT7NQTu7oux0TY3Bm_0289986_GeniusObsessions700_ChristmasMorningBreakfastTarts_4x3_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/96/AjLzlYtlSQSF1wmfs3Al_0289986_GeniusObsessions700_ChristmasMorningBreakfastTarts_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/533896/T2YQsADwSPuzny7HSQFW_2E1B30B7-8D4D-48C8-BC90-771C374C3988.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/38/96/Qe2SIS9ORTCoqD2esxl0_0289986_GeniusObsessions700_ChristmasMorningBreakfastTarts_4x3_v2_H.jpg"] [RecipeCategory] Tarts [Keywords] ["Breakfast", "Dessert", "Christmas", "Brunch", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "8", "1/4"] [RecipeIngredientParts] ["puff pastry", "eggs", "bacon", "pesto sauce", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 456.7 [FatContent] 32.3 [SaturatedFatContent] 9.6 [CholesterolContent] 196.1 [SodiumContent] 301.1 [CarbohydrateContent] 28.2 [FiberContent] 0.9 [SugarContent] 0.7 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.", "Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top].", "Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.", "Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.", "Brush egg wash over the bow as well as the border of the main tart.", "Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.", "Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.", "Add a layer of grated cheddar cheese.", "Then add several pieces of bacon and top with a raw egg.", "Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.", "up style].", "Set the baked pastry bow on top.", "Add a sprig of thyme (optional]." ]
[Name] Sous Vide Beef Brisket Bourguignon [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT25H [PrepTime] PT1H [TotalTime] PT26H [DatePublished] 2017-10-12T17:13:00Z [Description] I broke quite a few conventions in making this. I'm not sure if Julia Child would have approved! I'm happy to say that my ambition paid off: the smoky brisket brought a fantastic beef flavor, and the vegetables retained their character far more than a traditional stewing would have. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/3GnK8l6bQaypzW0fep38_IMG_0937.JPG" [RecipeCategory] Vegetable [Keywords] ["Meat", "European", "Low Cholesterol"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "3", "1", "8", "4", "1", "1", "2", "2"] [RecipeIngredientParts] ["beef brisket", "white mushroom", "carrot", "olive oil", "sherry wine", "thyme", "bacon", "onion", "garlic cloves", "red wine", "tomato paste", "kosher salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.1 [FatContent] 15.1 [SaturatedFatContent] 4.5 [CholesterolContent] 74.4 [SodiumContent] 3689.1 [CarbohydrateContent] 24.1 [FiberContent] 4.5 [SugarContent] 10.3 [ProteinContent] 30.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Trim brisket to leave 1/4\" of fat cap. Rub all surfaces - including the fat - with an equal mix of salt and pepper. Vacuum seal and refrigerate for at least an hour. Fill up a large pot with water. Attach sous vide machine and raise the temperature to 155° F. Place the vacuum sealed brisket in the water. If desired, cover the top with ping-pong balls (to retain the heat and keep the food from floating]. Cook for 24 hours (don't rely on the timer on the machine!]. About an hour before the 24 hours is over, render the chopped bacon in a large pot. Remove bacon with a slotted spoon and set aside for later. Cook the pearl onions on medium heat in the rendered bacon fat for about 5 minutes, rolling the pot to cook all sides and avoid burning. Add minced garlic and half of the thyme and cook for about 30 seconds, scraping constantly to avoid burning. Remove from heat and set aside. When the brisket is done in the sous vide, cut open bag, and retain the juices. Pat the brisket dry, then reapply a salt and pepper rub. Either use an offset smoker or a barbecue grill with one side turned off. Place a \"boat\" of wood chips in aluminum foil with the top open, on the side with the flames. Place the brisket on the side without the flame. Check every 20 minutes or so, and add additional wood chips to keep smoking consistently. Place the mushrooms and carrot slices in a vacuum seal bag with the sherry, olive oil, the remaining thyme, and a dash of salt and pepper. Vacuum seal the bag. Raise the sous vide temperature to 180° F, then place the bag in the water. Cover with ping-pong balls and cook for 1 hour. While this is happening, return the pot with the onions to a medium heat, and add the wine and the retained beef juices. Scrape the bottom of the pot if needed to blend in the leavings of the bacon and the sauteing. Lower heat to a simmer for 30 minutes with the top off (I added that last sentence after tasting too much residual alcohol from the wine the way I made it]. Remove the smoked brisket from the grill. Cut into chunks and add to the cook pot. Add finished mushrooms and carrots to the cook pot along with any juices from the bag. Cook for 20 minutes or until desired consistency is reached. Serve with farro or other grain.
[Name] Tostitos Scoops Appetizers [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT7M [PrepTime] PT30M [TotalTime] PT37M [DatePublished] 2017-10-12T18:57:00Z [Description] This was a recipe given to my son by a friend. He really enjoys this one, so I'm posting so I don't lose it. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1 1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["sausage", "sharp cheddar cheese", "monterey jack cheese", "black olives", "red bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.7 [FatContent] 37.8 [SaturatedFatContent] 11.9 [CholesterolContent] 56.0 [SodiumContent] 893.0 [CarbohydrateContent] 23.1 [FiberContent] 2.0 [SugarContent] 1.2 [ProteinContent] 14.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350*. Combine all ingredients (except chips] in a mixing bowl. Fill Tostitos Scoops with filling and place on a cookie sheet. They may be placed closely together. Bake for 6-7 minutes, till cheese melts. Good appetizer for football games in the fall.
[Name] Simple Chicken Soup [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-12T19:25:00Z [Description] Make and share this Simple Chicken Soup 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/2001696140/ZChU0fTOeTg3xjqA1a6g_Simple%20Chicken%20Soup%20Bowl.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "3/4", NA] [RecipeIngredientParts] ["broth", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.7 [FatContent] 0.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.5 [SodiumContent] 1159.9 [CarbohydrateContent] 16.4 [FiberContent] 4.9 [SugarContent] 4.8 [ProteinContent] 5.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Prep your vegetables. Add Chicken Bone Broth to a medium size sauce pan. Add vegetables, bring to a boil . Add Chicken, lower heat to a simmer. Simmer for 15 minutes. Optional Extras: Hot Sauce, Southwestern Seasonings, Mediterranean Seasonings, Tamari or Coconut Aminos Sauce. How about a few fresh herbs? Parsley, Sage, Rosemary & Thyme and of course Basil and Parsley. 21 Day Fix Breakdown: 1 green and 1 red. The bone broth is a FREE food.
[Name] Pollo Fajitas [AuthorId] 959268 [AuthorName] Pizza the Hut [CookTime] PT12M [PrepTime] PT40M [TotalTime] PT52M [DatePublished] 2017-10-12T19:26:00Z [Description] Make and share this Pollo Fajitas recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "24", "1", "1", "1", "8", "1/2"] [RecipeIngredientParts] ["Worcestershire sauce", "apple cider vinegar", "soy sauce", "chili powder", "garlic clove", "chicken breasts", "onion", "green bell pepper", "whole wheat tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.5 [FatContent] 25.4 [SaturatedFatContent] 5.7 [CholesterolContent] 108.9 [SodiumContent] 1329.6 [CarbohydrateContent] 56.6 [FiberContent] 1.3 [SugarContent] 2.6 [ProteinContent] 45.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] in a large ziplock bag combine the first 6 ingredients and marinate for 30 minutes. while chicken is marinating sauté the onion and green pepper until tender. grill the chicken. Once complete cut into strips. warm tortillas and then top with chicken and vegetables.
[Name] French Pot Roast in Slow Cooker [AuthorId] 2633911 [AuthorName] LeslieNY3912 [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-10-12T19:27:00Z [Description] Make and share this French Pot Roast in Slow Cooker recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] [NA, NA, "1", "1", "1", "4", "1/2", "1/4", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["boneless beef chuck roast", "olive oil", "onion", "carrot", "garlic cloves", "red wine", "beef broth", "herbs", "butter", "flour", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.4 [FatContent] 9.3 [SaturatedFatContent] 4.2 [CholesterolContent] 15.3 [SodiumContent] 122.8 [CarbohydrateContent] 9.7 [FiberContent] 1.1 [SugarContent] 2.8 [ProteinContent] 1.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Season the meat with salt and pepper. Brown the meat on all sides in the hot oil a deep skillet (or in the Cuisinart 3-in-1 4-Quart Cooker—I set mine at 375° when browning]. Transfer the meat to a plate. 2. Reduce the heat to medium. If the pan is dry, add another tablespoon of oil. Add the onion and carrot; cook, stirring, until slightly softened, about 3 minutes; add the garlic and cook, stirring, until fragrant, about 30 seconds more. Add the wine, beef broth, Balsamic vinegar, and herbes de Provence. Bring to a boil, stirring to loosen any browned bits from the bottom of the pot. (If doing this step on the stovetop, pour the liquid into the cooker at this point.]. 3. Place the browned meat in the cooker. Cook on low for 8 hours OR on high for 5 hours or until the meat is tender. 4. Transfer the roast to a cutting board and cover with foil to keep warm. Set the cooker on 375° (or transfer the cooking liquids to a clean saucepan]. Work the butter into the flour to form a paste (a beurre manié]. Bring the liquid to boil; whisk in the beurre manié bit by bit until sauce is as thick as you like. Serve sauce with meat.
[Name] Crisp Cornmeal Scones [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-12T20:17:00Z [Description] Something different to eat with chili or beans. From: Better Homes &amp; Gardens (Note: Once cooked these are freezable) [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "2", "1 1/2", "1/2", "1/2", "1", NA, NA] [RecipeIngredientParts] ["all-purpose flour", "yellow cornmeal", "granulated sugar", "baking powder", "salt", "butter", "buttermilk", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 295.6 [FatContent] 12.6 [SaturatedFatContent] 7.6 [CholesterolContent] 31.7 [SodiumContent] 352.9 [CarbohydrateContent] 40.4 [FiberContent] 2.0 [SugarContent] 4.8 [ProteinContent] 5.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. In large bowl whisk together flour, cornmeal. Add shredded butter to flour mixture; toss to distribute. (Or cut cubed butter into flour mixture with pastry blender until it resembles coarse crumbs]. Make well in center of flour-butter mixture. Add 1 cup buttermilk; stir with spoon until moistened. Do not overmix. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.]. Turn dough out onto floured surface. Gently knead by lifting and folding dough, 4 or 5 times, giving a quarter turn after each knead. Roll into 8-inch square, 3/4 inch thick. Cut into 1-1/2- to 2-inch squares. Place squares 1 inch apart on ungreased or parchment-lined baking sheet. Brush with buttermilk; sprinkle coarse sugar. Bake 12 to 15 minutes or until lightly browned; cool scones on a rack. Serve warm. Shredding Butter: Freeze butter for 15 minutes. Using a grater, coarsely shred the cold butter. Toss into flour mixture or refrigerate, loosely covered, until needed.
[Name] Green Chile Spinach Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-12T21:01:00Z [Description] Make and share this Green Chile Spinach 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/recipes/53/39/03/CDrTf0YQhKoJYBAv6t5k_sdp_9659_GK_Green-Chili-Spinach-Dip-Scooping_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/03/CMVWdMejTSK0QwbMXqv9_23C7A421-6401-4E6A-9FE4-17E095CBBD5B.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/03/UXU6YTLSTO6woh0GGcO0_sdp_8868_GK_Green-Chili-Spinach-Dip-Mixing-Ingredients_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/03/Edivn5u6SN6gr2dJqi8S_sdp_9610_GK_Green-Chili-Spinach-Dip-4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/03/XBHY96ESIDSFKZDbft4w_sdp_9637_GK_Green-Chili-Spinach-Dip-4x3_v1_H.jpg"] [RecipeCategory] Cheese [Keywords] ["Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1", "1", "2/3", "1/3", "1", "1", "1/2", "1/2", NA] [RecipeIngredientParts] ["frozen spinach", "monterey jack pepper cheese", "parmesan cheese", "cream cheese", "sour cream", "mayonnaise", "garlic clove", "Worcestershire sauce", "salt", "fresh ground black pepper", "tortilla chips"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 494.1 [FatContent] 43.3 [SaturatedFatContent] 25.3 [CholesterolContent] 130.9 [SodiumContent] 1069.7 [CarbohydrateContent] 6.2 [FiberContent] 0.7 [SugarContent] 3.9 [ProteinContent] 21.6 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Preheat oven to 375 degrees F. Butter a shallow 1-quart baking dish and set aside. In a medium mixing bowl, toss together the chilies, spinach, pepper jack and Parmesan cheeses. In another bowl, stir together the remaining ingredients and then fold into the chile and cheese mixture until well combined. Transfer to a prepared baking dish and bake for 20 to 30 minutes, or until bubbling and starting to brown. If the dip is bubbling and not browning, place under the broiler for a couple minutes. Serve warm with tortilla chips.
[Name] Scalloped Corn Skillets [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-12T21:09:00Z [Description] Make and share this Scalloped Corn Skillets 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/53/39/04/6dSacmJTd22YkX1RSEnl_sdp_8969_GK_Scalloped-Corn-Skillets_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/04/8zLMyLIeRvaC6tZ3OIQA_sdp_8980_GK_Scalloped-Corn-Skillets_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/04/6WJHFfJGTVK0N5h8A2by_sdp_9744_GK_Scalloped-Corn-Skillets_4x3_v1_H.jpg" ] [RecipeCategory] Corn [Keywords] ["Vegetable", "Thanksgiving", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", "1", "1 1/2", "4", "3"] [RecipeIngredientParts] ["eggs", "sour cream", "butter", "whole kernel corn", "butter", "fresh herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.4 [FatContent] 17.8 [SaturatedFatContent] 9.6 [CholesterolContent] 61.3 [SodiumContent] 506.9 [CarbohydrateContent] 23.6 [FiberContent] 1.9 [SugarContent] 2.5 [ProteinContent] 5.5 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Spray individual skillets with cooking spray and set aside. In a medium mixing bowl, beat eggs slightly and stir in sour cream, butter, and both cans of corn. Fold in dry corn bread mix and cheese until blended. Fill each skillet with 1/3 cup batter. Combine crackers, butter, and herbs and then sprinkle over the corn mixture. Place skillets on a baking sheet and bake in preheated oven for 20 to 30 minutes or until a knife inserted into the center comes out clean. Note: can alternatively be baked and served in a 2-quart casserole.
[Name] Cranberry Orange Quick Bread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-10-12T21:15:00Z [Description] Make and share this Cranberry Orange Quick Bread 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/53/39/05/m1Zfd9fKRIOx0jfZizFC_sdp_9629_GK_Cranberry-Orange-Bread-4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/05/el7ihA69T0i6WPRERHBJ_sdp_9597_GK_Cranberry-Orange-Bread-4x3_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/05/LVJ8SdkUQ46QPDD9B9FA_sdp_9239_GK_Cranberry-Orange-Bread-RAW_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/05/JOl6iyk4SQeyWR1s4Dxc_sdp_9255_GK_Cranberry-Orange-Bread-RAW_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/05/CUgpAjoJQyW68FjlraXz_sdp_9580_GK_Cranberry-Orange-Bread-4x3_v1_H.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Healthy", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/4", "2 1/2", "1", "1 1/2", "1/2", "1 1/4", "1 1/2", "3", "2", "2", "2 -3", NA] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "baking powder", "baking soda", "salt", "unsalted butter", "orange zest", "eggs", "fresh cranberries", "confectioners' sugar", "milk", "Sugared Cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.0 [FatContent] 9.3 [SaturatedFatContent] 5.4 [CholesterolContent] 67.2 [SodiumContent] 493.1 [CarbohydrateContent] 70.0 [FiberContent] 1.7 [SugarContent] 43.3 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cake: Preheat oven to 350 degrees F. Butter or grease a Bundt cake pan well; set aside. In a food processor, pulse together 3 cups flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse cornmeal. Combine orange juice and grated rind with well beaten eggs. Pour into dry ingredients and mix until just combined. Dust the halved cranberries with remaining 1 tablespoon of flour. Carefully fold halved cranberries into batter. Spoon the batter into prepared Bundt pan. Bake in preheated oven for 40 to 50 minutes or until a cake tester inserted in center comes out clean. Cool bread in pan on a wire rack for 10 minutes before removing to cool. Glaze: Add confectioner's sugar to a small mixing bowl. Add milk 1 tablespoon at a time until glaze is spreadable, but not runny. Spread generously over warm cake allow glaze to run down the sides of the bread. Cool bread completely before slicing and serving. Serve with sugared cranberries, optional.
[Name] Sourdough Stuffing Bread Bowls [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-10-12T21:25:00Z [Description] Make and share this Sourdough Stuffing Bread Bowls recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/06/Xemk6hSJanV1AzxqDawC_sdp_0415_GK_Sourdough-Stuffing-Bread-Bowls_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/06/U201QWyQuyky9G5K3whq_sdp_0197_GK_Sourdough-Stuffing-Bread-Bowls-Serving_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/06/MLM4wEPKT0SGHmkxk0hx_sdp_0213_GK_Sourdough-Stuffing-Bread-Bowls_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/06/TRm6lrcsSTKRNqEVhcCz_sdp_9837_GK_Sourdough-Stuffing-Bread-Bowls_4x3_v1_H.jpg"] [RecipeCategory] Breads [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "6", "2", "2", "1/2", "1/4", "1", "1", "1/2", "1/2", "1/4", "1", "12", NA, NA] [RecipeIngredientParts] ["butter", "leeks", "celery", "fresh parsley", "butter", "egg", "ground sage", "red pepper flakes", "salt", "ground black pepper", "milk", "fresh sage leaves", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1026.2 [FatContent] 18.6 [SaturatedFatContent] 9.6 [CholesterolContent] 52.5 [SodiumContent] 1824.3 [CarbohydrateContent] 177.6 [FiberContent] 8.0 [SugarContent] 8.8 [ProteinContent] 38.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a sharp knife, carefully remove the center of the mini loaves to create a bowl. Remove additional bread from the inside by hand. Butter the inside of the loaves with the soft butter. Set aside. Using the tops of the loaves and bread removed from center, cut into small cubes. In a large mixing bowl, stir together onion, celery, parsley, melted butter, beaten egg, ground sage and red pepper flakes. Add cubed bread, salt and pepper then fold together to evenly distribute the mixture. Slowly drizzle milk over stuffing mixture while stirring until bread cubes are moist but not soggy. (May need a bit more or less milk]. Spoon stuffing into individual bread bowls and set on a foil-lined baking sheet. Bake at 350 degrees F for about 45 minutes or until bread cubes on top are crispy. While the stuffing bakes, make crispy sage leaves. Heat oil in a small skillet over medium-high heat until hot. Fry 6 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside. Remove stuffing from oven and garnish with chopped parsley and crispy sage leaves.
[Name] Hasselback Candied Yams [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-12T21:29:00Z [Description] Make and share this Hasselback Candied Yams 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/53/39/07/MGRPfCeLTbsslpo3ODhi_sdp_9562_GK_Hassleback-Candied-Yams_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/07/g52ITEoRWWX8b3gRh9Q1_sdp_9492_GK_Hassleback-Candied-Yams_Spreading-Brown-Sugar_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/07/k2rQhcU4SVucVzJhVfIS_sdp_9729_GK_Hassleback-Candied-Yams-Spoon_4x3_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/07/QVxhT2kFS3OjxLyea9zJ_sdp_9547_GK_Hassleback-Candied-Yams-Spreading-Marshmellows_4x3_v1_H.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1/4", "4", "1", "1/2", "1/2", "1/2", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["butter", "kosher salt", "dark brown sugar", "ground cinnamon", "ground nutmeg", "ground ginger", "ground allspice", "clove", "lemon zest", "mini marshmallows", "pecans"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 648.1 [FatContent] 21.9 [SaturatedFatContent] 8.3 [CholesterolContent] 30.5 [SodiumContent] 292.7 [CarbohydrateContent] 111.6 [FiberContent] 12.5 [SugarContent] 29.8 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Butter a 9”x 9” baking dish and set aside. Slice each yam into thin slices, stopping about 3/4 of the way through. Place each one onto a foil lined baking sheet. Combine butter, salt, spices, and lemon zest. Spread butter mixture over the yams. Cover with foil and bake in preheated oven for 40 minutes. Uncover and baste the yams. Return to oven and continue cooking another 15 minutes. Top with marshmallows and pecans, pushing some between the slices. Place under the broiler until marshmallows are golden. Serve hot.
[Name] Frozen Mint Chocolate Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT8H [PrepTime] PT20M [TotalTime] PT8H20M [DatePublished] 2017-10-13T00:42:00Z [Description] This is from Taste of Home Quick Cooking magazine, Mar/April 2003. There is no alcohol in this grasshopper pie, just nice chocolate-mint flavor. Only has 6 ingredients and is quick to make but needs to freeze overnight. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Frozen Desserts", "Dessert", "Easy"] [RecipeIngredientQuantities] ["8", "1", "15", "24", "2", "1"] [RecipeIngredientParts] ["cream cheese", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.0 [FatContent] 26.0 [SaturatedFatContent] 12.2 [CholesterolContent] 59.8 [SodiumContent] 361.0 [CarbohydrateContent] 45.2 [FiberContent] 0.4 [SugarContent] 35.3 [ProteinContent] 7.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, beat the cream cheese until fluffy. Gradually beat in milk until smooth. Beat in the food coloring. Coarsely crush 16 cookies; stir into cream cheese mixture. Fold in whipped topping. Spoon into the crust. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Garnish each slice with a cookie stuck in on its side.
[Name] Coconut Peach Pie [AuthorId] 520830 [AuthorName] Bren in LR [CookTime] PT3H [PrepTime] PT30M [TotalTime] PT3H30M [DatePublished] 2017-10-13T01:22:00Z [Description] A recipe from Taste of Home Quick Cooking magazine, Sept/Oct 2002. Very highly rated and easy to prepare. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1 3/4", "1/2", "1", "1/2", "9", "1", NA] [RecipeIngredientParts] ["milk", "instant vanilla pudding", "sweetened flaked coconut", "graham cracker crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 306.2 [FatContent] 13.4 [SaturatedFatContent] 5.7 [CholesterolContent] 13.2 [SodiumContent] 395.4 [CarbohydrateContent] 44.2 [FiberContent] 1.9 [SugarContent] 32.2 [ProteinContent] 4.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in coconut. Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving. At serving time, top pie with remaining peaches. Garnish with whipped topping in the center of the fresh peaches, if desired.
[Name] Mini Quiche Tarts [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-13T03:42:00Z [Description] These mouth-watering quiches make such a delicious snack. We&rsquo;ve made the base out of almonds and gluten free oats and the filling is eggs, sun dried tomatoes, kale and red onion with a dash of nutritional yeast. Traditional quiche is not usually a healthy option as it generally contains quite a lot of cream cheese. For this nutritious alternative we&rsquo;ve substituted cream cheese for skimmed milk and used nutritional yeast to give the cheesy flavour. We&rsquo;ve also used a mix of whole eggs and egg whites to help manage cholesterol levels. You can choose any fillings you like instead of the sun dried tomatoes, kale and red onion. 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/Az5S97QNQGK2cQB1uE9c_Quiche-768x512.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["135", "100", "50", "1", "80", "3", "2", "12", "1/2", "2", "1", "1", "32", "250", "1"] [RecipeIngredientParts] ["oats", "coconut oil", "egg", "water", "eggs", "sun-dried tomatoes", "red onion", "nutritional yeast", "nutmeg", "ground black pepper", "kale", "milk", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.2 [FatContent] 12.2 [SaturatedFatContent] 4.9 [CholesterolContent] 64.8 [SodiumContent] 119.6 [CarbohydrateContent] 13.4 [FiberContent] 3.2 [SugarContent] 1.6 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] 12 quiches [RecipeInstructions] Place all the case ingredients into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds. Grease your cake tins and place a tablespoon of the mixture into each tin. Push it along the sides and the base until all of the tin is covered. Repeat with all 12 tins. Preheat the oven to 170C/340&deg;F. Bake in the oven for 15 minutes. Meanwhile start making the filling. Gently fry the onion and kale until softened. Whisk together the eggs, egg whites, milk, nutmeg and black pepper until combined, then add in the nutritional yeast, onion, kale and sundried tomatoes. When the bases are ready remove for the oven and fill each of them with the filling mixture. Place back into the oven and bake for a further 10-15 minutes.Top with fresh dill to garnish.
[Name] Smoked Salmon Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-13T03:47:00Z [Description] This delicious salmon salad recipe is super simple, really refreshing and totally delicious. It makes a fantastic easy lunch or side dish and you can even prepare it the night before and take as a grab and go lunch. For this recipe you can use fresh lemon juice instead of adding a dressing [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/q6wlLHY3RZqYbKiSHsXT_salmon-salad-768x512.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["80", "4", "2", "1", "1/2", "8", "1", "100"] [RecipeIngredientParts] ["smoked salmon", "cucumbers", "lemon", "carrot", "beetroot", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.8 [FatContent] 3.4 [SaturatedFatContent] 0.7 [CholesterolContent] 9.2 [SodiumContent] 384.5 [CarbohydrateContent] 9.4 [FiberContent] 3.1 [SugarContent] 4.0 [ProteinContent] 10.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grate the carrot. Slice the cucumber lengthways with a potato peeler. Slice the smoked salmon. Add all the ingredients to a plate and serve with fresh lemon juice or our sesame salad dressing.
[Name] Banana, Almond Butter &amp; Cacao Energy Bites [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT70H [TotalTime] PT70H [DatePublished] 2017-10-13T03:49:00Z [Description] These easy to make, no-bake truffle treats are so delicious and full of nutrition. They make the perfect after dinner sweet treat, and the best part about this recipe is they keep in the freezer so you can just take them out as and when you need them. We love the combination of bananas and almonds, we discovered it recently while making my new ice-cream recipe, so this sweet snack has soon become a new favourite of ours. The ingredients in this recipe are all wholesome and all have anti-aging benefits, so if you&rsquo;re looking to turn back the clock this is a fail safe as it&rsquo;s full of magnesium (nuts, seeds and banana) probiotics (cacao) and polyphenols (cacao). If you find it difficult to blend the dates in your food processor a good tip is to soak them in hot water for a few minutes first which should soften them. Optional toppings: chopped hazelnuts, blueberry powder, ground almonds, chia seeds. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/i0cEyPNdTsGykDdMQfin_Banana-energy-bites-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "Easy"] [RecipeIngredientQuantities] ["1", "140", "45", "3", "125"] [RecipeIngredientParts] ["banana", "pitted dates", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.9 [FatContent] 5.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 27.0 [CarbohydrateContent] 3.9 [FiberContent] 1.2 [SugarContent] 1.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 30 bites [RecipeInstructions] Place the almonds in your food processor and pulse until finely ground. Add the rest of the truffle ingredients to the food processor and pulse until you reach a thick paste consistency. Roll 1 teaspoon of the mixture at a time into small balls then roll them in your choice of toppings. Freeze for 1 hour. Before consuming, let the bites defrost at room temperature for around 10 minutes.
[Name] Banana &amp; Almond Ice Cream [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT0S [TotalTime] PT5M [DatePublished] 2017-10-13T03:51:00Z [Description] If you haven&rsquo;t tried making banana ice cream (or nana nice-cream as it&rsquo;s sometimes called) then you need to give it a go. It&rsquo;s super delicious and really easy to make. All you need to do is freeze chopped up bananas, then blend them &ndash; We absolutely love it. Be sure to use really ripe bananas. They should be quite soft and really sweet, it&rsquo;s such a great way of using up over ripe bananas too so they don&rsquo;t go to waste. We&rsquo;ve added a couple of ingredients to this version and we&rsquo;re not disappointed with how it&rsquo;s turned out, as it tastes great. Optional toppings: chopped hazelnuts &amp; honey (or maple syrup) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/bGQ6XRm9TImdrUZ5xy3y_banana-ice-cream-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "65", "1"] [RecipeIngredientParts] ["bananas", "almond butter", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.2 [FatContent] 12.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 47.9 [CarbohydrateContent] 31.7 [FiberContent] 5.8 [SugarContent] 15.4 [ProteinContent] 5.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Add all the ingredients to a blender or food processor and blend until smooth, creamy and delicious! Serve with your choice of toppings (We went from chopped hazelnuts and honey].
[Name] Plum Trifle [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2017-10-13T03:54:00Z [Description] These pretty little desserts are so yummy and far more nutritious than traditional trifles. With 5 layers of delicious flavours and textures, they make such a fantastic after dinner treat. The best part about these tasty treats is there&rsquo;s no cooking required whatsoever, so it&rsquo;s a fail safe recipe for when you have guests around. They&rsquo;re also gluten free, dairy free and vegan 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/kU5eLY1MTmitU1nhEjTx_Plum-Trifle-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "1", "6", "50", "150", "2", "225", "75", "60", "50", "2", "100", "4", "300", "75", "2"] [RecipeIngredientParts] ["pecans", "dates", "coconut oil", "maple syrup", "cashews", "maple syrup", "water", "coconut oil", "vanilla extract", "blueberries", "plums", "cashews", "maple syrup", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1010.0 [FatContent] 76.7 [SaturatedFatContent] 27.6 [CholesterolContent] 0.0 [SodiumContent] 563.4 [CarbohydrateContent] 77.8 [FiberContent] 6.2 [SugarContent] 46.1 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later. Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers. Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins]. Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins]. Add the blueberries to a blender and blitz. Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture. Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture. Get excited to eat it.
[Name] Sunday Ham Loaf [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-10-13T19:24:00Z [Description] Make and share this Sunday Ham Loaf 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/53/39/15/oFhzaqL7RzO1UVAE3atG_f2.jpg" [RecipeCategory] High Protein [Keywords] ["High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1", "1/2", "4", "1", "1", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["smoked ham", "pork", "tomato juice", "milk", "eggs", "brown sugar", "Worcestershire sauce", "salt", "pepper", "dry mustard", "clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 645.7 [FatContent] 28.2 [SaturatedFatContent] 9.5 [CholesterolContent] 305.9 [SodiumContent] 2170.8 [CarbohydrateContent] 26.4 [FiberContent] 1.5 [SugarContent] 5.8 [ProteinContent] 68.0 [RecipeServings] 6.0 [RecipeYield] 1 loaf [RecipeInstructions] Grind together ham and pork. Mix all ingredients together. Bake in a large loaf pan at. 325 deg. for 1-1/2 hours.
[Name] Beautiful Twice-Baked Potato Casserole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-10-13T21:25:00Z [Description] Make and share this Beautiful Twice-Baked Potato Casserole recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/16/AdAwaYvzRuuEm95U8sYJ_sdp_0209_GK_Twice-Baked-Potato-Casserole_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/16/ic2MBauvSJaZjA83dhEm_sdp_9434_GK_Twice-Baked-Potato-Casserole_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/16/T181wTBTT2SPiqKhC99d_sdp_9432_GK_Twice-Baked-Potato-Casserole-Sprinking-Garnish_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/16/Ymr6zDgCRCauOJJxzKy9_sdp_9417_GK_Twice-Baked-Potato-Casserole-Spreading-Mashed-Potato_16x9_v1_H.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["10", "1 1/4", "1", "3/4", "2", "1", "1", "3", "1/2 - 3/4", "1"] [RecipeIngredientParts] ["russet potatoes", "salt", "garlic powder", "ground black pepper", "sour cream", "cream cheese", "bacon", "milk", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.2 [FatContent] 41.0 [SaturatedFatContent] 20.0 [CholesterolContent] 97.5 [SodiumContent] 839.8 [CarbohydrateContent] 34.3 [FiberContent] 4.0 [SugarContent] 3.5 [ProteinContent] 17.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Have baked potatoes and cooked bacon ready. Preheat oven to 350°F. Lightly grease or butter a 9”x 13” baking dish; set aside. In a medium mixing bowl, scoop out 4 potatoes and mash lightly until a consistent size. In a separate medium mixing bowl, repeat with remaining 6 potatoes. Combine salt, garlic powder, and black pepper in a small bowl. Sprinkle1 1/4 teaspoons of the seasoning over the potatoes in the medium bowl; toss to combine. Repeat with the remaining seasoning and the potatoes in the large bowl. In a medium bowl, stir together sour cream and softened cream cheese. Measure out and reserve 3 tablespoons chopped bacon and 1/2 cup cheddar cheese. Using the seasoned potatoes from the larger bowl, layer one-half of the potatoes in the bottom of baking dish, followed by 1 cup sour cream mixture, half of the bacon and half of the cheese. Repeat layer once more. To the remaining seasoned potatoes, add the remaining sour cream mixture, 1/2 cup milk, and reserved 1/2 cup of cheddar cheese. Use a hand mixer and beat until fairly smooth, adding more milk if necessary. Scoop potato mixture into a pastry bag fitted with a large star tip. Pipe swirls over the top of the casserole. Bake uncovered in preheated oven for 35 -45 minutes, or until golden brown and hot in the center. Remove from oven and garnish with reserved 3 tablespoons of bacon and chopped chives. Serve immediately.
[Name] Sweet Carrot Souffle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-10-13T21:29:00Z [Description] Make and share this Sweet Carrot Souffle 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/53/39/17/3mT19NqVT16UPZYbIHUP_sdp_0549_GK_Sweet-Carrot-Souffle_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/17/OGrl1wpYTQGzSZ1hYeQQ_sdp_0244_GK_Sweet-Carrot-Souffle_16x9_v1_H.jpg"] [RecipeCategory] Low Protein [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "6", "3/4", "1/2", "1 1/2", "1/2", "1/2", "3", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["carrots", "butter", "sugar", "all-purpose flour", "baking powder", "vanilla extract", "salt", "eggs", "carrot", "pecans", "light brown sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 299.9 [FatContent] 12.5 [SaturatedFatContent] 5.2 [CholesterolContent] 74.1 [SodiumContent] 317.0 [CarbohydrateContent] 45.2 [FiberContent] 3.1 [SugarContent] 35.4 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Remove tops from carrots and set aside in refrigerator until ready to serve. Peel carrots and cut into chunks. In 3-quart saucepan, place carrots and enough water to cover. Heat to boiling; reduce heat to medium. Cover; cook about 20 minutes or until soft. Drain; cool slightly. Preheat oven to 350°F. Line a 9” x 13” baking dish with a single piece of heavy-duty aluminum foil that is longer than the pan by 3-inches on both ends. Grease the foil with butter or cooking spray. In food processor, place carrots, butter, sugar, flour, baking powder, vanilla, salt, and eggs. Cover; process until pureed. Spoon mixture into the foil-lined pan. Carefully start to lift the sides of the foil to create the carrot shape, pinching to seal the pointed end of the carrot. Use thin strips of wood to square-up the sides of the carrot and hold in place with crumbled up pieces of foil. [Alternatively, bake soufflé in a greased 2-quart casserole.]. Pecan Topping: In medium bowl, mix grated carrots, pecans, and brown sugar. Sprinkle evenly over carrot mixture. Bake uncovered 55 to 65 minutes or until center is set and a knife inserted comes out clean. Remove from oven and unmold soufflé onto serving platter. Insert reserved carrot tops in to the top of the carrot shape. Serve warm.
[Name] Crab Cake-Stuffed Mushrooms [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-10-13T21:32:00Z [Description] Make and share this Crab Cake-Stuffed Mushrooms 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/53/39/18/WkoOR4DKTFmqsC6PmBHE_sdp_0307_GK_Crab-Cake-Stuffed-Mushrooms-Spreading-Lemon-Juice_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/18/pSnlCTfBQ2KRGqQi86sy_sdp_0328_GK_Crab-Cake-Stuffed-Mushrooms-Cutting-With-Fork_16x9_v1_H%20(1].jpg"] [RecipeCategory] Thanksgiving [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["24", "12", "4", "1", "2", "1", "1", "1/8", "1/8", "1/2", "1", "3", "1/2", NA, NA] [RecipeIngredientParts] ["white mushrooms", "onions", "dry mustard", "parmesan cheese", "parsley", "ground cayenne pepper", "black pepper", "egg", "mayonnaise", "unsalted butter", "fresh chives", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.2 [FatContent] 6.7 [SaturatedFatContent] 4.0 [CholesterolContent] 31.2 [SodiumContent] 260.3 [CarbohydrateContent] 2.3 [FiberContent] 0.3 [SugarContent] 0.7 [ProteinContent] 7.0 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F Spray a 9x13-inch glass baking dish with cooking spray. Wipe mushrooms with a damp paper towel to clean. Remove stems, set aside caps and chop stems to add to filling. In a medium bowl, mix crabmeat, chopped mushroom stems, onion, dry mustard, 1 cup parmesan cheese, bread crumb, parsley, cayenne, black pepper, and 1/4 teaspoon garlic salt. Mix well and then stir in egg and mayonnaise. Use a small cookie scoop to mound filling onto each mushroom cap. Slightly flatten out the top of the crab mixture to form a crab cake on the top of the mushroom cap. In a small mixing bowl, stir remaining 1/4 teaspoon garlic salt into melted butter and drizzle over the filled mushrooms. Mound a generous portion of the shredded parmesan cheese on top of each filled mushroom. Bake in a preheated oven for 20 minutes. Serve hot garnished with chopped chives and a squeeze of lemon. Cook’s Note: Can be prepared ahead, refrigerated and then baked just before serving (add 7-10 minutes additional baking time].
[Name] Collard Greens Mac &amp; Cheese [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-10-13T21:36:00Z [Description] Make and share this Collard Greens Mac &amp; Cheese 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/53/39/19/SZ7HX8DQ666ZLikZHGGJ_sdp_9679_GK_Collard-Green-Mac-%26-Cheese-Spoon_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/19/3RWTVOngRZq8f1dwhlIp_sdp_9081_GK_Collard-Green-Mac-%26-Cheese-Pouring-Cheese_16X9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/19/zeGizhjyQRm1ygD4eVHP_sdp_9706_GK_Collard-Green-Mac-%26-Cheese-Serving_16x9_v1_H.jpg" ] [RecipeCategory] High In... [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "4", "4 1/2", "4", "2 1/4", "1 1/2", "1 1/4", "3/4", "3/4", "1", "6", "2", "1", "4", "4", "4", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "cream cheese", "parmesan cheese", "Tabasco sauce", "salt", "white pepper", "elbow macaroni", "country ham", "garlic clove", "white cheddar cheese", "monterey jack cheese", "smoked gouda cheese", "panko breadcrumbs", "unsalted butter"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 837.0 [FatContent] 44.9 [SaturatedFatContent] 25.7 [CholesterolContent] 133.4 [SodiumContent] 1539.3 [CarbohydrateContent] 66.6 [FiberContent] 6.4 [SugarContent] 10.7 [ProteinContent] 42.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large sauce pan, melt 4 tablespoons butter over low heat. Add flour and whisk until well combined. Cook for 3 minutes, stirring constantly. Increase heat to medium and gradually whisk in milk. Continue stirring over medium heat until sauce begins to thicken. Remove from heat and add softened cream cheese, 1 cup of Parmesan, Tabasco, salt, white pepper, and smoked paprika; stir until combined. Preheat oven to 375°F and spray a 9”x 13” casserole with cooking spray. Cook pasta until al dente, drain and return to pot. In a large skillet, sauté diced ham to render fat; about 4 to 5 minutes. Add ham to pot with the pasta reserving the fat. Return skillet to heat and add collards and garlic; cook until wilted. Transfer greens to pot with pasta. Pour in the sauce and stir to combine. In a medium bowl, toss together the grated cheddar, jack, and Gouda cheese along with 1 cup grated Parmesan. Spoon one-third of the pasta mixture into the bottom of baking dish top with one-third of the cheese. Repeat layering two more times. Combine panko, remaining 1/4 cup of Parmesan, and 2 tablespoons melted butter. Sprinkle over the macaroni. Bake in preheated oven for 35 to 45 minutes or until bubbling. Serve hot.
[Name] Warm Brussels Sprouts Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-10-13T21:39:00Z [Description] Make and share this Warm Brussels Sprouts Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/20/e1s2WpStT7HkYF6r0QpF_sdp_9998_GK_Warm-Brussel-Sprout-Salad_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/20/UNTJkYZBTqi9kgAh88Ws_sdp_9979_GK_Warm-Brussel-Sprout-Salad-Serving_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/20/azbyP3SpGheIbc9lU7QF_sdp_0180_GK_Warm-Brussel-Sprout-Salad-Fork_16x9_v1_H.jpg" ] [RecipeCategory] Thanksgiving [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "2", "1/2", NA, "20 -24", NA, "2", "4", "1", "5", "1/4", "1/3", NA] [RecipeIngredientParts] ["white wine vinegar", "honey", "Dijon mustard", "shallots", "extra virgin olive oil", "fresh sage leaves", "olive oil", "Brussels sprouts", "apple", "kale", "pomegranate seeds", "pecans", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.6 [FatContent] 27.4 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 32.0 [CarbohydrateContent] 14.0 [FiberContent] 3.5 [SugarContent] 6.2 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Salad dressing:", "Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.", "Crispy Sage Leaves:", "Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.", "Salad:", "Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side." ]
[Name] Hawaiian Wedding Cake Aka &quot;Dad's Favorite Cake&quot; [AuthorId] 2110006 [AuthorName] rando62787 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-10-13T21:45:00Z [Description] My dad loves this cake. It is his favorite cake, and he asks for it for his birthday and other special occasions. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1", "1", "1", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["flour", "sugar", "eggs", "baking soda", "coconut", "cinnamon", "cream cheese", "butter", "vanilla", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.4 [FatContent] 12.8 [SaturatedFatContent] 6.8 [CholesterolContent] 36.1 [SodiumContent] 215.3 [CarbohydrateContent] 41.1 [FiberContent] 1.6 [SugarContent] 30.8 [ProteinContent] 3.5 [RecipeServings] 24.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Cake:", "Using a hand mixer, mix all cake ingredients: flour, sugar, eggs, baking soda, crushed pineapple with juice, coconut, chopped nuts, and cinnamon together well.", "Spray a 13x9 inch pan with nonstick spray.", "Pour cake batter into sprayed pan.", "Bake at 350 degrees (F] for 35-40 minutes. Time may vary so check cake and remove from oven when it looks done.", "Icing:", "Mix all icing ingredients: cream cheese, butter, vanilla, and powdered sugar until smooth.", "Spread icing on cake after the cake has cooled." ]
[Name] Mo-Jo Marinated Pork Tenderloin [AuthorId] 2001396680 [AuthorName] DeDe3050 [CookTime] PT18M [PrepTime] PT3H30M [TotalTime] PT3H48M [DatePublished] 2017-10-13T21:47:00Z [Description] Make and share this Mo-Jo Marinated Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/2", "8", "1", "1/2", "1/2", "1 1/2", "1/2", "1/2", "1/4", "1 1/2", "2", "1"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "ground cumin", "lime juice", "coarse salt", "black pepper", "ground oregano", "cilantro", "sweet onions", "navel orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.6 [FatContent] 22.3 [SaturatedFatContent] 3.9 [CholesterolContent] 73.8 [SodiumContent] 645.4 [CarbohydrateContent] 13.4 [FiberContent] 1.8 [SugarContent] 6.2 [ProteinContent] 24.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Prepare the mojo: Heat the oil in a deep saucepan over medium heat. Add the garlic and cumin and cook until the garlic is fragrant and a pale golden brown, 1 to 2 minutes. Do not let the garlic brown too much, or it will become bitter. Stir in the lime and orange juices, salt, pepper, and oregano and 1/3 Celsius water. Stand back the sauce may sputter. Bring the sauce to a rolling boil. Taste for seasoning, adding salt or cumin as necessary. Let cool to room temperature, then stir in the cilantro. Trim, fold, and tie the pork tenderloin. Arrange the tenderloin(s] in a nonreactive baking dish just large enough to hold them. Pour half the mojo over the pork and let marinate, covered in the refrigerator for at least 3 hours, preferably overnight, turning to ensure even marinating. Refrigerate the remaining mojo to serve as a sauce. Set up grill for direct grilling and preheat to high. When ready to cook, brush and oil the grill grate. Arrange the tenderloins on the grill. Brush the onion slices with any excess marinade, skewer them crosswise on skewers or toothpicks, and place on the grill. Grill the pork and onions until cooked to taste. The meat will take 3 to 4 minutes on each of its four sides, 12 to 16 minutes in all for medium. To test for doneness, insert and instant-read thermometer in the thickest part of the meat. The internal temperature should be about 160 degrees F. Rotate the tenderloins 90 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks. The onions should be nicely charred after 4 to 6 minutes per side. Transfer the tenderloin(s] to a cutting board and let rest for 3 minutes. Slice the tenderloins crosswise on the diagonal. Fan out the slices on plates or a platter and top with the unskewered grilled onions. Spoon the reserved mojo over them, garnish with the orange sections, and serve at once.
[Name] Ultimate Chewy Chocolate Chip Cookies [AuthorId] 2001722259 [AuthorName] Jake Cohen [CookTime] PT35M [PrepTime] PT25M [TotalTime] PT1H [DatePublished] 2017-10-13T21:48:00Z [Description] With both milk chocolate chips and chopped dark chocolate, these soft chocolate chip cookies are simply the best. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001722259/JFizk8TtTVa1VfisQAj6_IMG-8974.JPG", "https://img.sndimg.com/food/image/upload/v1/img/feed/533923/ZnSQc69lQZCmH3fzYNjw_573C36AF-ED5C-4A9D-B8D6-79C1E4E87C3E.jpeg"] [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Sweet", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["2", "2", "3/4", "1", "3/4", "2/3", "2", "2", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "baking soda", "unsalted butter", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "dark chocolate"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 282.3 [FatContent] 14.8 [SaturatedFatContent] 9.1 [CholesterolContent] 46.9 [SodiumContent] 304.0 [CarbohydrateContent] 34.4 [FiberContent] 0.9 [SugarContent] 23.4 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] In a medium bowl, whisk together the flour, salt and baking soda. In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs, one at a time and scraping the sides of the bowl as needed. Add the vanilla and mix to incorporate. Add the dry ingredients and mix slowly until a smooth dough forms. Remove the bowl from the mixer and fold in both chocolates with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight. Preheat the oven to 350° and line 2 sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in 2 batches, bake the cookies, placing 5 cookies on each tray 2 inches apart from each other, until golden brown, about 16 minutes. Let cool slightly, then serve warm.
[Name] Chicken Conquistador [AuthorId] 2000214308 [AuthorName] Christian B. [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-10-13T21:48:00Z [Description] You will have fun cooking this one. It does not require much effort unless you skimp and buy bone-in thighs. De-boning thighs can be a real pain, especially if the knife slips. So use boneless, skinless thighs and/or breasts. You will need bacon slices, a Can of Ortega whole chilies, toothpicks, and your chicken pieces. You can up the ante on this one with a jalapeno or habanero pepper at your own risk, but first remove the seeds [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "6", "6", "6", NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "bacon", "chile"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.5 [FatContent] 12.7 [SaturatedFatContent] 3.8 [CholesterolContent] 125.4 [SodiumContent] 255.3 [CarbohydrateContent] 9.4 [FiberContent] 0.2 [SugarContent] 8.0 [ProteinContent] 29.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash and pat dry the chicken pieces. Rub each with a small quantity of Green Mountain “South of the Border” Spice Rub. Place a chili on each of the chicken pieces. Wrap each of them up in a piece of bacon and spike in place with a toothpick. I’ve heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome] and somehow word of this would have gotten out. So use the they are a lot stouter than the regular ones, and they’re much easier to find when you drop yours on the ground! You’ve thought ahead on this one and already have your grill going and stabilized at 275°C. Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you’ve skimped again and bought bacon so thin you can shave with it.