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[Name] Sloppy Joes [AuthorId] 211566 [AuthorName] Denver cooks [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-13T22:44:00Z [Description] Make and share this Sloppy Joes 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/53/39/25/IyZZ5cRtGCNiCQnIdpAT_slop.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "10 3/4", "1/2", "2", "2", "1/2", "1", NA] [RecipeIngredientParts] ["hamburger", "yellow onion", "chicken gumbo soup", "catsup", "yellow mustard", "vinegar", "garlic powder", "Worcestershire sauce", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.1 [FatContent] 20.1 [SaturatedFatContent] 7.5 [CholesterolContent] 115.7 [SodiumContent] 816.0 [CarbohydrateContent] 13.0 [FiberContent] 1.1 [SugarContent] 8.8 [ProteinContent] 36.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown hamburger and onion. Drain. Add rest of ingredients. Season with salt and pepper. Simmer 5 minute.
[Name] Bailey's Irish Cream [AuthorId] 1800068351 [AuthorName] Karen E. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-14T00:12:00Z [Description] This is a fast, inexpensive recipe that is very addictive. My whole family (the adults, of course) request this year 'round. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Christmas", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["milk", "half-and-half cream", "vanilla", "instant coffee crystals"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.4 [FatContent] 7.6 [SaturatedFatContent] 4.7 [CholesterolContent] 27.1 [SodiumContent] 41.4 [CarbohydrateContent] 5.3 [FiberContent] 0.1 [SugarContent] 2.4 [ProteinContent] 1.9 [RecipeServings] 12.0 [RecipeYield] 4 cups (approx.) [RecipeInstructions] Place all ingredients into blender. Blend for 30 seconds to 1 minute, until completely blended. Enjoy!
[Name] Plum & Raspberry Tart [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-10-14T08:54:00Z [Description] This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It’s made using an almond shortcrust pastry case that’s not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don’t be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don’t worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/1tpWE3PaQZWw1LAvc886_Plum-Tart-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", "250", "120", "45", "3", "100", "100", "120", "50", "1", "1", "1"] [RecipeIngredientParts] ["plums", "vanilla extract", "cinnamon", "honey", "maple syrup", "raspberries", "eggs", "coconut oil", "rolled oats", "coconut oil", "honey", "maple syrup", "vanilla extract", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1087.5 [FatContent] 73.8 [SaturatedFatContent] 36.5 [CholesterolContent] 186.0 [SodiumContent] 76.3 [CarbohydrateContent] 96.8 [FiberContent] 12.7 [SugarContent] 65.8 [ProteinContent] 23.2 [RecipeServings] nan [RecipeYield] 4 tarts [RecipeInstructions] Preheat the oven to 160C/320°F. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes. Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring. Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes. Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil] in a blender. Remove the base(s] from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries. Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.
[Name] Lemon Curd Tarts [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-10-14T09:01:00Z [Description] A few weeks ago we developed this delicious lemon curd recipe and have been so in love with it ever since. It’s so versatile you can eat it on toast, with salad, on scones or even in a delicious and healthy dessert tart, just like this one. Not only is this recipe super delicious, it’s also really healthy, gluten free and sugar free. When you make the lemon curd don’t worry if it’s quite lumpy, you just need to put it through a sieve to remove the lumps and you’ll have a fruity, delicious and smooth filling for your tarts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/EpFA65XdR6akBmvjfoin_lemon-curd-tart-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "12", "4", "4", "235", "4", "100", "50", "50", "1", "1", "1", "1"] [RecipeIngredientParts] ["lemons", "coconut oil", "eggs", "honey", "lemons", "coconut oil", "egg", "vanilla extract", "honey", "raspberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.3 [FatContent] 38.0 [SaturatedFatContent] 25.2 [CholesterolContent] 199.2 [SodiumContent] 50.7 [CarbohydrateContent] 34.3 [FiberContent] 3.4 [SugarContent] 27.2 [ProteinContent] 8.6 [RecipeServings] nan [RecipeYield] 8 small [RecipeInstructions] Preheat the oven to 160C/320°F. Combine all the ingredients for the crust in a large bowl and mix well, then set aside. Grease 8 cupcake tins with coconut oil, then press in the pastry mixture. Push the mixture to the bottom of each tin, then up the sides. The pastry should be about 1/4 cm thick. Bake for 30-40 minutes. Meanwhile start making the lemon curd. 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 refrigerate. Once the pastry cases are cooked, leave them out until completely cooled, then fill each of them with lemon curd and serve.
[Name] Courgette (Zucchini Chips) Crisps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2017-10-14T09:04:00Z [Description] If you’re looking for a low fat and healthy snack that’s easy to make and tastes delicious, then this recipe is perfect for you. If you have a mandolin, we’d recommend using that to slice the courgette as you want them as thin as possible to make them nice and crispy, if not you can use a knife too. You’ll know when the crisps are ready as they’ll start to curl up and harden. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/bH4w0WwkR2mlptfuMd6A_Healthy-Courgette-Crisps.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["courgette", "honey", "maple syrup", "mixed herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 54.4 [FatContent] 0.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 16.0 [CarbohydrateContent] 11.8 [FiberContent] 2.0 [SugarContent] 10.6 [ProteinContent] 2.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 110C/230°F. Slice the courgette as thin as possible (the best way to do this is using a mandolin]. Cover a baking tray with parchment paper and place the courgette slices on top. Add the honey and a sprinkle of mixed herbs on top and bake for 45 minutes (turning regularly].
[Name] Prawn, Quinoa & Tangerine Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-14T09:09:00Z [Description] A light, refreshing and flavoursome salad that’s a well balanced meal nutritionally. The combination of these flavours leaves your taste buds satisfied and your body nourished. You can also prepare it the night before, if you’re struggling for time during the day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/yqz7PGRQFSb1nTxv9Hu5_quinoa-salad-768x512.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["65", "15", "100", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["quinoa", "spinach", "tangerine", "avocado", "beetroots", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 287.8 [FatContent] 10.2 [SaturatedFatContent] 1.4 [CholesterolContent] 63.0 [SodiumContent] 333.7 [CarbohydrateContent] 38.4 [FiberContent] 7.7 [SugarContent] 9.6 [ProteinContent] 13.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse the quinoa in cold water before cooking. Cook the quinoa according to the pack instructions (for 50g quinoa use 100ml water, bring to the boil then simmer for 15 mins]. Peel the tangerine and chop the avocado and beetroot. Plate everything up and mix in the quinoa. Serve with juice from 1 lemon or the salad dressing of your choice. You could try my delicious sesame dressing.
[Name] Fried Banana With Honey & Cinnamon [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT4M [PrepTime] PT1M [TotalTime] PT5M [DatePublished] 2017-10-14T09:15:00Z [Description] If you’re looking for a healthy snack that’s sweet, delicious and super easy to make, this recipe is perfect for you. It only takes 5 minutes to make and is a great way of using up overripe bananas. You could enjoy this as a sweet, delicious breakfast with Greek yoghurt or serve with banana ice cream and fresh fruit for a super healthy dessert. It’s crispy and caramelised on the outside and deliciously soft on the inside. For this recipe it’s best to use overripe bananas as they taste sweeter. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/PheUl8F2SJWyUg7Fn9AJ_Fried-banana-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["banana", "honey", "cinnamon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.3 [FatContent] 4.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 34.8 [FiberContent] 4.5 [SugarContent] 20.2 [ProteinContent] 1.4 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a frying pan. Slice the banana into small slices (or slice in half lengthways]. Add the sliced banana to the frying pan then coat with half of the honey and cinnamon. Fry for 2-3 minutes then flip the banana over and coat the other side with honey and cinnamon. Fry for a further 2-3 minutes. Serve and enjoy!
[Name] Crockpot Green Chicken Chile Enchilada Soup [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-15T00:14:00Z [Description] Make and share this Crockpot Green Chicken Chile Enchilada Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["10", "15", "30", "1", "8", "10 1/2", "4", "1", "3/4", "1", "1/4", "2 -3", "2", "8", NA, NA, NA, NA] [RecipeIngredientParts] ["white beans", "black beans", "boneless skinless chicken thighs", "chicken breast", "green chilies", "diced tomatoes", "chili powder", "ground cumin", "paprika", "salt", "pepper", "fresh cilantro", "chicken broth", "cream cheese", "monterey jack pepper cheese", "sour cream", "lime", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 494.7 [FatContent] 17.9 [SaturatedFatContent] 8.5 [CholesterolContent] 104.6 [SodiumContent] 1159.8 [CarbohydrateContent] 51.2 [FiberContent] 14.3 [SugarContent] 8.0 [ProteinContent] 34.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large crockpot pour in the green enchilada sauce, drained and rinsed white beans, drained and rinsed black beans, and fat-trimmed boneless skinless chicken thighs or breasts. Add the undrained diced fire-roasted green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, coarsely chopped fresh cilantro, and chicken broth or stock. Cover and cook on low for 5 to 7 hours or on high for 3 to 5 hours or until the chicken easily shreds. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave] into the crockpot. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken from the crockpot and place in another bowl. Add softened cream cheese (cube into smaller pieces and melt in the microwave] into the crockpot. Cover and cook on high for another 30 minutes or until the cream cheese melts completely and is easily stirred into the soup. Remove the chicken and transfer to a bowl. Briskly whisk to get the cheese completely incorporated. Shred the chicken with 2 forks and then add back into the soup. Serve with desired toppings like pepper jack cheese, sour cream, lime, and cilantro.
[Name] Chickpea Buddha Bowl [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-15T06:28:00Z [Description] This delicious vegan dish is perfect for when you don’t have much time. It can be ready in under 30 minutes and is a great way of using up veggies. For this dish we’ve used a mix of carrots, onion, parsnips and brussel sprouts with chickpeas and quinoa, but other veggies you could try are: cauliflower, olives, tomatoes, sweet potato, spinach or kale. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/0ekXdHa7RIOOsJuaSIeo_chickpea-buddha-bowl-768x512.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["85", "235", "1/2", "1", "40", "40", "1", "1", "150", "2", "1/4", "1", "2", "5"] [RecipeIngredientParts] ["quinoa", "vegetable broth", "red onion", "avocado", "carrots", "parsnips", "turmeric", "chickpeas", "Brussels sprouts", "olive oil", "tahini", "maple syrup", "lemon juice", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 583.5 [FatContent] 26.2 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 468.2 [CarbohydrateContent] 75.8 [FiberContent] 17.4 [SugarContent] 7.7 [ProteinContent] 17.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390°F. Place the quinoa and vegetable broth in a saucepan, bring to the boil then simmer for 15 minutes. Place the red onion, brussel sprouts, carrots and parsnips on a baking tray, drizzle a little olive oil over them and bake for 10 minutes. Drain the water from the can of chickpeas and pat them dry with kitchen towel pieces. Mix the chickpeas with the turmeric then add to a frying pan with 1 teaspoons of olive oil. Fry over a medium heat for 8 minutes. Peel the avocado then mash with a potato masher or food processor. Mix together all the ingredients for the dressing except for the water. When everything is well combined add in the hot water, one tablespoon at a time, to thin the sauce. Add everything to a bowl then serve with 1 tablespoon of dressing drizzled on top.
[Name] Asparagus Fries [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-15T06:30:00Z [Description] For a healthy and delicious alternative to fries, you’ve got to give this easy asparagus recipe a try. They make the perfect side dish to any meal, but are also great as a light snack. If you want a slightly cheesy flavour you can also add a sprinkle of nutritional yeast to the fries along with the herbs and garlic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/QvuuFjfQF6vMPFOQ1vSA_Asparagus-Fries-768x512.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["asparagus spears", "egg", "mixed herbs", "garlic", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 78.6 [FatContent] 4.1 [SaturatedFatContent] 0.9 [CholesterolContent] 93.0 [SodiumContent] 48.7 [CarbohydrateContent] 6.3 [FiberContent] 2.6 [SugarContent] 1.8 [ProteinContent] 6.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390°F. Snap the top off of the asparagus spears. Crack the egg into a bowl then whisk. Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper. Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them. Bake for 25-30 minutes turning half way through.
[Name] Pea & Sweetcorn Fritters [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-15T06:34:00Z [Description] These mini pea and sweetcorn fritters make a delicious healthy snack or breakfast which we sometimes serve with fried or poached eggs. We only ever use 1/2 teaspoon of the chilli flakes as this gives the fritters a bit of a kick, but doesn’t make them too spicy. When making these you might find that the fritters split or crack when you try to flip them over (it shouldn’t happen if you only use 1 teaspoon of the mixture). If this happens we’d recommend trying them with less mixture and making smaller fritters, this way it’s easier to flip them without breaking. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/6CDnmcKETtaQGSmJbDA2_pea-and-sweetcorn-fritters-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "100", "2", "1", "5", "1/2", "2", "1", "125", "3"] [RecipeIngredientParts] ["sweetcorn", "spring onions", "egg", "milk", "garlic cloves", "apple cider vinegar", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.0 [FatContent] 0.7 [SaturatedFatContent] 0.2 [CholesterolContent] 10.9 [SodiumContent] 30.1 [CarbohydrateContent] 2.3 [FiberContent] 0.4 [SugarContent] 0.5 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 18 fritters [RecipeInstructions] Add all the ingredients to a food processor and blitz until well combined. If you don't have a food processor you could also just mix the ingredients in a large bowl. The fritters will have a different texture, but you will still get the same delicious taste. Add a splash of olive oil to a frying pan to heat, then add 1 teaspoon of the mixture to the frying pan and flatten with a spatula. Fry for 2 minutes over a medium heat then flip and fry the other side for 2 minutes. Repeat until all the mixture is used up. Enjoy!
[Name] Baked Fruit [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-10-15T06:36:00Z [Description] Baked fruits is one of our favourite desserts, it’s super sweet, healthy and really easy to make. For this version we’ve created a sweetly spiced dessert that tastes fantastic on its own, with banana ice cream, custard or on top of pancakes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/8yJykyrLSamYAzFEzETW_Baked-Fruit-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Vegan", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "55", "1", "1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["apple", "pear", "pineapple chunks", "nectarine", "pomegranate", "honey", "maple syrup", "cinnamon", "rhubarb", "walnuts", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.7 [FatContent] 1.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 28.0 [FiberContent] 4.6 [SugarContent] 20.3 [ProteinContent] 1.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 170C/340°F. Chop all the fruit and place in a greased baking tray. Drizzle the honey/maple syrup on top then sprinkle with cinnamon and coconut sugar. Finish with the squeezed lemon juice. Place in the oven for 40 minutes then add the walnuts on top and return to the oven for a further 20 minutes.
[Name] Sweetcorn Omelette [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-15T06:38:00Z [Description] This delicious omelette recipe makes the perfect healthy breakfast, lunch or dinner and is a great way of using up leftover veggies. It can be served on its own or with a side salad for a more substantial main. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/SBC12OwWRjippSv81Eh5_Sweetcorn-Omelette.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "80", "5", "1/4", "1/2", "15", "15"] [RecipeIngredientParts] ["eggs", "olive oil", "sweetcorn", "cherry tomatoes", "paprika", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 364.3 [FatContent] 22.8 [SaturatedFatContent] 5.6 [CholesterolContent] 491.0 [SodiumContent] 444.1 [CarbohydrateContent] 22.3 [FiberContent] 3.9 [SugarContent] 6.6 [ProteinContent] 20.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside. Whisk together the eggs, milk and paprika. Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together]. Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes. Serve up and enjoy!
[Name] Creamy Leeks With Roast Chicken and Salsa Verde [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT1H35M [TotalTime] PT1H35M [DatePublished] 2017-10-15T15:14:00Z [Description] Make and share this Creamy Leeks With Roast Chicken and Salsa Verde recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["500", "3", "150", "200", "8", "2", "1", "4", "30", "15", "1", "1", "1", "1", "2"] [RecipeIngredientParts] ["leeks", "garlic cloves", "white wine", "fresh thyme sprigs", "Dijon mustard", "chicken legs", "flat leaf parsley", "mint", "garlic clove", "capers", "green chili", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.0 [FatContent] 31.0 [SaturatedFatContent] 8.6 [CholesterolContent] 150.4 [SodiumContent] 276.4 [CarbohydrateContent] 24.9 [FiberContent] 3.5 [SugarContent] 7.1 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to gas 6, 200°c, fan 180°c. Put the leeks and garlic in the bottom of a shallow, kidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 minutes. Turn the oven down to gas 4, 180°c, fan 160°c. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear. Meanwhile, blitz all of the salsa ingredients in a food processor with 1tbsp water until a rough paste forms. Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like.
[Name] Pear, Prosciutto and Gorgonzola Pizza [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-10-15T15:29:00Z [Description] Make and share this Pear, Prosciutto and Gorgonzola Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Pears [Keywords] ["Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["290", "1 1/2", NA, "150", "50", "8", "2", "125", "4"] [RecipeIngredientParts] ["olive oil", "plain flour", "creme fraiche", "parmesan cheese", "prosciutto", "pears", "gorgonzola"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.2 [FatContent] 31.6 [SaturatedFatContent] 17.4 [CholesterolContent] 85.8 [SodiumContent] 643.3 [CarbohydrateContent] 20.1 [FiberContent] 3.6 [SugarContent] 11.6 [ProteinContent] 12.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to gas 7, 220°c, fan 200°c. Line 2 baking trays with nonstick baking paper.", "Put the pizza base mix in a large bowl and add 175ml warm water and 1tbsp of the olive oil. Mix to a dough, then knead on a lightly floured surface for 5-10 mins until smooth and springy. Put in a lightly oiled bowl, cover with clingfilm and leave in a warm place for 45mins or until doubled in size. Divide the dough in half and roll each half to an oval measuring roughly 30x25cm.", "Mix the creme fraiche and parmesan with a little black pepper, then divide between the bases. Top with the prosciutto, pears, and gorgonzola, then drizzle with the remaining oil. Bake in the oven for 15-20 mins until golden and the cheese has melted. Serve immediately with the balsamic glaze drizzled over." ]
[Name] Easy Crockpot Chili [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-10-16T00:40:00Z [Description] Came up with this after I came home from vacation, and was easing back into cooking. Haha All ingredients can be found at Walmart. I used Lawry's seasoning mix, Great Value tomatoes and Bush's best Chili Ready Pinto Beans. We enjoy ours with sliced, toasted French bread.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/295939/V0FLRvH4QYi1bydJnKj2_image.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "2", "1", "1", "1", "2", NA, NA] [RecipeIngredientParts] ["lean ground beef", "onion", "tomatoes", "chili sauce", "cumin", "paprika", "chili powder", "beef", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 472.5 [FatContent] 17.2 [SaturatedFatContent] 6.7 [CholesterolContent] 99.8 [SodiumContent] 2139.5 [CarbohydrateContent] 38.2 [FiberContent] 11.3 [SugarContent] 20.7 [ProteinContent] 35.8 [RecipeServings] 6.0 [RecipeYield] 8 Cups [RecipeInstructions] In a large skillet brown ground beef with onion until no longer pink and onions are softened. Drain. . In a Crockpot mix remaining ingredients together and stir in meat mixture. Season with salt and pepper to taste. . Cook over low heat 4-6 hours. . Serve with favorite toppings such as Cheddar cheese, sour cream and minced onions.
[Name] Philly Cheesesteak Meatloaf [AuthorId] 295939 [AuthorName] Elisa [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-10-16T01:07:00Z [Description] I found this on my friend's Facebook post. Thought I'd make the U.S. conversions for everyone and save it here for all to enjoy! Recipe by Tom via Twisted Food's website. Others have recommended pre-frying the bacon for a couple minutes so it can cook all the way through in the oven and not be soft.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/dFNlsWhHQVqvpFmB8uCa_IMG_5053.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/zlf4IsSKTtCm8WydTIxA_IMG_5048.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/U2OJgpHqQzqv6aLIydjy_IMG_5049.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/9IvFYOlsTP2zSAbxn7Cc_IMG_5054.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/OpqN2wtUTxaxLDkaHRm2_IMG_5047.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/41/3YFU6tNZRCGnZdtQ6eGr_IMG_5052.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/295939/0tPPjbCDTYy1bpyh3SXL_IMG_5045.PNG"] [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1", "1", "1", "15", "20"] [RecipeIngredientParts] ["green pepper", "salt", "ground beef", "dried oregano", "garlic powder", "cayenne pepper", "black pepper", "salt", "provolone cheese", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 550.6 [FatContent] 41.8 [SaturatedFatContent] 18.9 [CholesterolContent] 126.9 [SodiumContent] 1284.8 [CarbohydrateContent] 4.9 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 37.4 [RecipeServings] nan [RecipeYield] 1 Loaf [RecipeInstructions] ["In a skillet heat oil over medium high heat. Add onion, green pepper and 1 tsp salt. Cook until onion is softened and just starting to carmelize.", "Mix remaining spices into ground beef and spread out onto small cookie sheet covered with foil.", "Layer cheese slices over ground beef and cover with peppers and onions. Roll into a log. .", "Line another sheet of foil with bacon and roll up ground beef log.", "Bake in 360°F Oven, covered with foil for 20 minute Remove foil and bake another 30 minute." ]
[Name] Courgette Noodle Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-16T02:12:00Z [Description] This delicious warm noodle salad makes a perfect light lunch or side salad and it only takes 10 minutes to make. The tangy lime flavour is sure to impress. This simple dish is a fantastic accompaniment for leftover roast chicken and it also tastes great with fish too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/kKByLwmySEWK49jl4kMS_Healthy-Noodle-Salad.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "2", "1", "1/2", "75", "1"] [RecipeIngredientParts] ["courgettes", "zucchini", "carrot", "ginger", "garlic clove", "sesame seeds", "honey", "maple syrup", "lime", "mange-touts peas", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.0 [FatContent] 8.7 [SaturatedFatContent] 6.2 [CholesterolContent] 0.0 [SodiumContent] 30.5 [CarbohydrateContent] 18.2 [FiberContent] 2.8 [SugarContent] 12.9 [ProteinContent] 2.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Gently fry the sesame seeds over a medium heat for 4-5 minutes (until browned]. In a separate frying pan, fry the mange tout for 2 minutes then add in the grated ginger, crushed garlic, spiralized courgette and carrot. Leave for 1-2 minutes (until softened]. In a small bowl, mix together the honey, coconut aminos and lime juice then add it to the pan and mix well. Plate up and serve with the toasted sesame seeds sprinkled on top.
[Name] Almond Butter & Jelly Chia Pudding [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT7H5M [TotalTime] PT7H5M [DatePublished] 2017-10-16T02:16:00Z [Description] Chia pudding is one of our favourite breakfasts and if you like peanut butter and jam together then this deliciously sweet almond butter and jam delight is for you. It makes a fantastic breakfast or dessert and it’s so easy to make too. We like to make ours before bed so it’s all ready for when we wake up in the morning. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Klt4DSmBS0aca7dwIElO_image011-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "Easy"] [RecipeIngredientQuantities] ["130", "1/2", "225", "1", "2", "1", "2", "1", "4"] [RecipeIngredientParts] ["blueberries", "lemon", "vanilla extract", "almond butter", "maple syrup", "honey", "honey", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.8 [FatContent] 9.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 37.2 [CarbohydrateContent] 30.0 [FiberContent] 3.7 [SugarContent] 22.9 [ProteinContent] 4.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Add the blueberries and lemon juice to a pan and heat over a medium/high heat for approximately 5 minutes (until you reach a thick compote consistency] then place the compote in a jar and refrigerate.", "Add all the pudding ingredients (except for the chia seeds] to a blender and blitz until smooth and fully combined, then add to a bowl and then add the chia seeds. Mix until well combined. Place in the fridge overnight to thicken.", "Once everything is ready - layer the chia mixture on top of the jam and serve with honey and fresh blueberries to top." ]
[Name] Buckwheat Tortilla Pizza [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-16T02:19:00Z [Description] These delicious buckwheat pizzas are super healthy and incredibly easy to make. You can use any toppings you like, but we’d really recommend using nutritional yeast if you’re after a healthy and delicious alternative to cheese. These delicious flakes of goodness are one of our must have items to add to any recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/aitJzPC1TsSf3d3Zb2JQ_Buckwheat-Pizza-768x512.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["40", "80", "1/2", "1", "1", "1", "20", "1", "1"] [RecipeIngredientParts] ["buckwheat flour", "water", "dried oregano", "olive oil", "chopped tomatoes", "tomatoes", "spinach", "garlic clove", "nutritional yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.7 [FatContent] 3.7 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 22.8 [CarbohydrateContent] 23.9 [FiberContent] 5.9 [SugarContent] 4.8 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 2 pizzas [RecipeInstructions] ["Preheat the oven to 200C/390°F.", "Add some olive oil to a frying pan to heat. Mix together all the tortilla ingredients then add half of the mixture to the frying pan, heat for 2 minutes on each side over a medium heat, then set aside and repeat with the other half of the mixture.", "Add the chopped tomatoes and crushed garlic clove to a saucepan, bring to the boil then reduce to a simmer and leave for 5 minutes.", "Spread the tomato mixture on top of the tortillas and add the rest of the toppings. Place in the oven for 10 minutes to cook and then serve!" ]
[Name] Chocolate Banana Pops [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2017-10-16T02:23:00Z [Description] For an easy to make snack that is perfect to have in the freezer for any sweet cravings, these delicious ice-cream banana pops are a must try. These are made with melted dark chocolate, but you could try a making a chocolate ganache with cacao and maple syrup too. Optional toppings: oats, chopped nuts, pumpkin seeds [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/wr0EXp4BSE0vfTolZJCR_banana-pop-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "100"] [RecipeIngredientParts] ["bananas", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.1 [FatContent] 6.7 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 17.2 [FiberContent] 3.6 [SugarContent] 7.3 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 8 lollies [RecipeInstructions] Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour. Melt the chocolate over a pan of boiling water (which should only take a minute] then coat on each of the banana pops. Roll on the toppings of your choice.
[Name] Blueberry Pudding, Jam & Custard [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-10-16T02:27:00Z [Description] This scrumptious blueberry pudding, jam and custard recipe is really easy to make, is deeply satisfying and can be ready in under 30 minutes. Optional toppings: fresh blueberries, cinnamon, sea buckthorn powder and/or 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/SuSa912oTvqtezZZjSv7_Blueberry-Pudding-and-Custard.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["50", "1", "75", "1", "25", "1.5", "3", "1", "9"] [RecipeIngredientParts] ["flour", "egg", "coconut oil", "blueberries", "coconut milk", "honey", "maple syrup", "vanilla pod"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.5 [FatContent] 41.7 [SaturatedFatContent] 33.2 [CholesterolContent] 280.0 [SodiumContent] 43.3 [CarbohydrateContent] 21.0 [FiberContent] 0.4 [SugarContent] 9.4 [ProteinContent] 8.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200C/390°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 coconut 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 almond milk, add the mixture to the muffin tins, then drop 3-4 blueberries into each pudding. Bake 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 - add the toppings of your choice and enjoy!
[Name] Cinnamon Sugar Pumpkin Roll [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-10-16T13:40:00Z [Description] Rolled and sprinkled this Cinnamon Sugar Pumpkin Roll is the perfect fall baking recipe to have in your arsenal [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/47/uyDFa4vURSejTdy9109B_7994_pumpkinroll.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/87/0/9k7manvDRPyTm3PnWddt_Pumpkin%20Cinnamon%20Roll.JPG"] [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "2/3", "1", "1/2", "3/4", "8", "2", "2 1/2", "1/2", "2", "2", "1/2", "2"] [RecipeIngredientParts] ["eggs", "sugar", "pumpkin", "baking soda", "cinnamon", "flour", "cream cheese", "butter", "powdered sugar", "vanilla", "brown sugar", "granulated sugar", "cinnamon", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 490.3 [FatContent] 17.4 [SaturatedFatContent] 9.7 [CholesterolContent] 116.2 [SodiumContent] 328.2 [CarbohydrateContent] 80.4 [FiberContent] 0.7 [SugarContent] 69.3 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] 1 Roll [RecipeInstructions] Preheat oven to 375. Line a jelly roll pan (15\"x10\"] with parchment paper. In bowl mix together your eggs, sugar, pumpkin, baking soda, cinnamon and flour. Spread onto pan and bake for about 10-15 minutes. Remove from oven. Sprinkle a tea towel with powdered sugar and turn cake out onto towel and remove parchment paper. Slowly roll cake up starting with the shorter end. Leave rolled until cool. Meanwhile make your filling by combining all your filling ingredients in medium bowl and beating until smooth. Once your cake is cool, unroll and spread filling and roll cake back up. Mix together your brown sugar, granulated sugar and cinnamon in bowl. Brush your cake roll with melted butter and then sprinkle with your cinnamon sugar mixture. Refrigerate.
[Name] Chocolate Zucchini Cake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-10-16T13:42:00Z [Description] A moist fudgy cake, and makes good use of zucchini! Frost it with chocolate frosting or cream cheese icing." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/55/5/IHMFs3UjTBGqd4IDXZe7_Chocolate%20Zucchinni%20Bread%20-%20Copy.JPG" [RecipeCategory] Dessert [Keywords] ["Vegetable", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3/4", "2", "1", "1", "4", "1 1/2", "3", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "white sugar", "baking soda", "baking powder", "ground cinnamon", "eggs", "zucchini", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 267.8 [FatContent] 17.3 [SaturatedFatContent] 2.5 [CholesterolContent] 31.0 [SodiumContent] 134.1 [CarbohydrateContent] 27.4 [FiberContent] 1.6 [SugarContent] 17.2 [ProteinContent] 3.4 [RecipeServings] 24.0 [RecipeYield] 1 Cake [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Grease and flour a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
[Name] Sweet Potato Casserole Roses [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT40M [TotalTime] PT1H20M [DatePublished] 2017-10-16T15:34:00Z [Description] A stunning additional to the Thanksgiving table, this bundle of rose-shaped sweet potatoes will enliven the holidays. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/49/ggxfvtfxRoGsHN0sYzM1_0289977_GeniusObsessions700_SweetPotatoCasseroleRoses_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/49/zpNneJ6Scuj7EuC3WgHU_0289977_GeniusObsessions700_SweetPotatoCasseroleRoses_16x9_v2_H.jpg"] [RecipeCategory] Low Protein [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "3", "1", "1/2", "1", "1/2", "1/4", "20", NA] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "sugar", "cinnamon", "salt", "puff pastry", "marshmallow cream", "mini marshmallows", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 142.4 [FatContent] 6.8 [SaturatedFatContent] 2.8 [CholesterolContent] 7.6 [SodiumContent] 67.4 [CarbohydrateContent] 19.2 [FiberContent] 1.5 [SugarContent] 5.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 12 roses [RecipeInstructions] Slice sweet potatoes thinly (best to use a Mandoline]. In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well. Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated. Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed]. On a lightly floured surface, roll out the pastry. Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips. Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges. Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape. Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower. Brush butter in a casserole pan. Lay two slices of sweet potato on the bottom, creating a base for each rose. Add a dollop of marshmallow fluff on top of each sweet potato base. Place each rose on the base, the marshmallow fluff acting as an adhesive. Bake at 400F for 35-40 minutes or more until the potatoes are baked well. After it cools, place mini marshmallows around the roses and top with confectioners' sugar.
[Name] Bacon Lattice Turkey [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2017-10-16T16:00:00Z [Description] Make and share this Bacon Lattice Turkey 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/53/39/50/hm7qvKNDRcCWVs2KS8o6_0289980_GeniusObsessions_GeniusObsessions700_BaconLatticeTurkey_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/VtK6hmFcRsCgbCNZiji8_0289980_GeniusObsessions_GeniusObsessions700_BaconLatticeTurkey_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/TKVlxEiwTzW0zPbt0iX6_20171123_153413.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/iZbXCmR0SHugrrvpGiU7_IMG_20181117_143823571.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/mckCc69SzqYVfGlL8XXQ_IMG_20181117_090705567.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/qphrpcxzQ9qGpAhRsi03_IMG_20181117_143823571.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/50/01DWeTtRmChWFp2iAgxo_IMG_20181117_090705567.jpg" ] [RecipeCategory] Thanksgiving [Keywords] nan [RecipeIngredientQuantities] ["8", "4", "1", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["unsalted butter", "bacon", "thyme", "dried sage", "turkey", "onion", "bacon"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 449.8 [FatContent] 45.0 [SaturatedFatContent] 17.8 [CholesterolContent] 78.4 [SodiumContent] 662.9 [CarbohydrateContent] 1.6 [FiberContent] 0.2 [SugarContent] 0.5 [ProteinContent] 9.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the bacon butter: Pulse the butter, chopped bacon, and herbs until smooth in a food processor fitted with the blade attachment. Remove the giblets and neck from the turkey's cavity. Save the neck for making stock and the giblets for making gravy. Set the turkey breast-side up on a roasting rack set inside a roasting pan. Liberally rub the turkey inside and out with the bacon butter. Put the onion pieces in the cavity of the turkey. Tie the turkey's legs together with a piece of kitchen twine, if desired. Wrap each leg with 2 slices of bacon. Wrap each wing with 1 slice of bacon, tucking the ends underneath the bird or in the crease between the leg and the breast. Lay 8 slices of bacon side by side on a piece of parchment or waxed paper. Make sure the slices are as close together as possible. Working from the bottom up, weave another 8 slices of bacon into the first layer. Again, make sure these slices are as close together as possible. Place the woven bacon onto the turkey breasts: Set the piece of paper next to the roasting pan and line the bacon blanket up at an angle to create a diamond. Carefully flip the paper over the turkey breast. Don't worry about aligning it perfectly — you will still be able to move the blanket a little once you get it into place. Remove the parchment and tuck the blanket in and around the breast and into the leg crease. Trim any excessive overhanging bacon with scissors, if desired. Heat the oven to 425°F Pour 2 cups of water into the roasting pan underneath the turkey. This will create steam in the oven and prevent the bacon from rapidly shrinking and falling off the bird. Roast the turkey for 30 minutes to darken and crisp the skin. Reduce the oven temperature to 325°F and roast for an additional 2 to 2 1/2 hours. The rule of thumb for cooking a turkey is 13 minutes per pound, but more important than time is the temperature of the turkey. Use a probe thermometer to test the turkey in 3 places: the breast, the outer thigh, and between the thigh and breast. The turkey should reach 165°F in all 3 places. Carefully remove the turkey and the roasting rack to a cutting board or rimmed baking sheet. Rest the turkey for at least 30 minutes before carving. Use the drippings to make gravy, if desired.
[Name] Pumpkin Cookie Butter Bundt Cakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-16T16:19:00Z [Description] Make and share this Pumpkin Cookie Butter Bundt 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/53/39/51/DsWDpXPoQxGymx4W5596_0289981_GeniusObsessions700_PumpkinCookieButterBundtCakes_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/51/7zws098T0Wsj6jAuH3Qm_0289981_GeniusObsessions700_PumpkinCookieButterBundtCakes_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/51/K0T0BO0VS7MMJVD8H2QM_0289981_GeniusObsessions700_PumpkinCookieButterBundtCakes_16x9_v3_H.jpg" ] [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1/2", "1", "2", "2", "2", "15", "1", "1/4", "1", "2", "1/2", "2 -3", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "unsalted butter", "sugar", "eggs", "pure vanilla extract", "pumpkin puree", "plain yogurt", "butter", "cinnamon", "butter", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] 3.0 [Calories] 1946.2 [FatContent] 92.0 [SaturatedFatContent] 56.7 [CholesterolContent] 359.8 [SodiumContent] 1533.5 [CarbohydrateContent] 263.6 [FiberContent] 4.5 [SugarContent] 159.3 [ProteinContent] 22.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] For the cake: Place rack in the center of the oven and preheat to 350°F. Generously coat a mini Bundt pan with oil. In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, use an electric mixer to beat the butter until creamy. Add sugar and beat on medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Blend in the vanilla and the pumpkin puree, mixing until all ingredients are well incorporated. Turn mixer down to low and stir in half of the flour mixture, followed by all of the yogurt/sour cream and then the remaining flour mixture. Mix until just incorporated, taking care not to overbeat. Pour batter into mini Bundt pans. Tap on counter to remove any air bubbles. Place cake in preheated oven and check at the 30-minute mark. If the top is browning too quickly, carefully tent it with foil for the remainder of the baking time. Bake for a total of 65 to 75 minutes, and then use a wooden skewer to test for doneness. If cake is still gooey in the middle, continue baking and checking every five minutes. Remove the cakes from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack. Use a small dollop of cookie butter to adhere two of the mini cakes together. For the glaze: Add cookie butter and powdered sugar to a small pot set over low heat. Stir constantly until mixture is warm and smooth. Add in food coloring for color and milk until it reaches desired consistency. Pour over the cooled cakes.
[Name] Pinakurat Copycat (Spiced Coconut Vinegar) [AuthorId] 1029909 [AuthorName] cowpants13 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-16T17:13:00Z [Description] The word "pinakurat" comes from the root word "kurat" in Visayan vernacular, which means "surprise." Having this special vinegar as your "sawsawan" or dipping sauce, if you're unprepared, you will definitely get surprised!
[Name] Slow Cooker Chuck Steak Stew [AuthorId] 2001688873 [AuthorName] gilliebean63 [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-10-16T21:24:00Z [Description] Make and share this Slow Cooker Chuck Steak Stew 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/2001688873/ykFMuhjvTDyO0FQv60FL_1508031249629200843076.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["500", "1", "2", "2", "3", "1", "1", "1/4", "2", "1"] [RecipeIngredientParts] ["leek", "carrots", "tomatoes", "potatoes", "mixed herbs", "tomato sauce", "garlic", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 160.3 [CarbohydrateContent] 38.5 [FiberContent] 5.8 [SugarContent] 6.3 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut steak into 1 in cubes. Brown meat in frying pan or sear in slow cooker. Add remaining ingredients. Cover with water. Set slow cooker to high for 8 hrs. Stir occassionally. Once cooked, add further salt and pepper to taste. Thicken with cornflour and water. Serve with rice or mashed potato. Lovley meal on a cool evening.
[Name] Apple Tarte Tatin [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-10-16T21:24:00Z [Description] Make and share this Apple Tarte Tatin recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001040295/1lyNvEn9TyWqzTXfjrDP_IMG_4626.JPG" [RecipeCategory] Dessert [Keywords] ["European", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "75", "75", "325"] [RecipeIngredientParts] ["apples", "butter", "puff pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 749.3 [FatContent] 46.4 [SaturatedFatContent] 17.5 [CholesterolContent] 40.1 [SodiumContent] 337.8 [CarbohydrateContent] 80.6 [FiberContent] 5.6 [SugarContent] 38.2 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut the apples in half, peel, core and slice to an even sizes. Place the butter in a tarte Tatin pan (or oven-proof frying pan] and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4. Place the pan on the stove, and melt the butter and sugar together until they start to brown. This should take approximately 10 minutes. Roll the puff pastry out to fit the tarte Tatin pan and until it is around 3mm in thickness. Place 7 pieces of apple, cut side up, around the pan containing the butter and sugar mixture, placing 1 in the centre. Cover with the pastry disc and tuck the edges in. Finish cooking the tarte in the oven for 45-50 minutes. Remove and leave to rest for 10 minutes, then turn the Tatin out by placing a plate upside down over the entire pan and flipping the whole thing over.
[Name] Abm Low Cal Bread [AuthorId] 37820 [AuthorName] integrity1st [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-10-16T21:25:00Z [Description] Make and share this Abm Low Cal Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Bread Machine", "Small Appliance", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["400", "2", "1", "3", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["water", "coconut oil", "egg", "whole wheat flour", "white flour", "honey", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.0 [FatContent] 4.2 [SaturatedFatContent] 2.7 [CholesterolContent] 16.4 [SodiumContent] 241.4 [CarbohydrateContent] 37.5 [FiberContent] 4.4 [SugarContent] 1.9 [ProteinContent] 6.8 [RecipeServings] 10.0 [RecipeYield] 1 loaf [RecipeInstructions] "combine in bread maker in this order. set machine for rapid setting."
[Name] Pan-Simmered Italian Pork Chops [AuthorId] 2001122209 [AuthorName] Rikki R. [CookTime] PT3H [PrepTime] PT5M [TotalTime] PT3H5M [DatePublished] 2017-10-16T21:26:00Z [Description] This is my absolute favorite way to prepare porkchops. I found this recipe online a while back, but unfortunately I forgot where I found it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001122209/frLGASyWT0uFAAQ4FKGq_21192966_1716413151998340_319419966918079400_n.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "14 1/2", "1", NA] [RecipeIngredientParts] ["boneless pork chops", "basil", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.4 [FatContent] 16.9 [SaturatedFatContent] 5.0 [CholesterolContent] 124.0 [SodiumContent] 93.0 [CarbohydrateContent] 2.7 [FiberContent] 1.7 [SugarContent] 0.3 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] 1 Serving [RecipeInstructions] Heat oil over medium-high heat in large frying pan that has a lid. season pork chops with salt and pepper. sear the pork chops until lightly browned , about 1 - 3 minutes per side. Remove from frying pan from burner. slowly pour can of stewed tomatoes over chops, distribute evenly so that some tomatoes are under chops, while other tomatoes are placed on top of the chops. Cover pan, and let simmer on low heat for 2 hours or until chops are tender. Uncover chops and let simmer for another hour, or until liquid is mostly evaporated. Serve over cooked elbow noodles with parmesan cheese and a side of your choosing - we prefer green beans and honey carrots.
[Name] Pasta Puttanesca [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-10-17T00:05:00Z [Description] Make and share this Pasta Puttanesca recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["European", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/4", "1/4", "5", "2", "2", "2", "2", "1 - 1 1/2", "1", "1", "1/2", "6", "3"] [RecipeIngredientParts] ["penne pasta", "carrot", "anchovy fillets", "olive oil", "sun-dried tomato packed in oil", "garlic cloves", "capers", "dried oregano", "dried thyme", "fennel seeds", "crushed red pepper flakes", "diced tomatoes", "tomato paste", "sugar", "fresh basil leaves", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.5 [FatContent] 4.9 [SaturatedFatContent] 0.9 [CholesterolContent] 2.9 [SodiumContent] 216.4 [CarbohydrateContent] 53.0 [FiberContent] 8.7 [SugarContent] 3.6 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook pasta according to package directions. Meanwhile, in a Dutch oven, sauté carrot and anchovy fillets in oil until carrot is tender. Stir in the olives, sun-dried tomatoes, garlic, capers, oregano, thyme, fennel and pepper flakes; cook 1 minute longer. Stir in the diced tomatoes, tomato paste and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta. Add pasta and basil to sauce mixture; toss to coat. Sprinkle with cheese.
[Name] Cottage Pie With Kale & Cauliflower Mash [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2017-10-17T02:43:00Z [Description] This delicious cottage pie recipe is so easy to make and it tastes fantastic. It’s topped with a scrummy kale and cauliflower mash that’s bursting with nutrition and full of comforting flavours. This classic British dish makes such a great family meal and it can be ready in under 30 minutes. What are you waiting for? Fresh coriander to garnish [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/zsfi1j7KSc2NO9HpyS0X_Cottage-Pie-Kale-Cauliflower-Mash-768x512.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["500", "1", "15", "2", "2", "100", "100", "1/2", "1", "1"] [RecipeIngredientParts] ["lean ground beef", "cauliflower", "kale", "carrots", "leeks", "red onion", "garlic clove", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.5 [FatContent] 13.5 [SaturatedFatContent] 5.4 [CholesterolContent] 81.2 [SodiumContent] 160.2 [CarbohydrateContent] 19.5 [FiberContent] 5.3 [SugarContent] 7.2 [ProteinContent] 29.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Chop the cauliflower, then place in a pan of boiling water. Simmer over a medium heat for 15 minutes (until softened].", "Meanwhile, place the mince and all the other veggies in a frying pan. Cook over a medium heat until the mince has cooked and the veggies have softened.", "Drain the cauliflower, then add to a food processor with the kale, almond milk and nutmeg.", "Place the mince mixture in a baking dish and top with the kale and cauliflower mash.", "Grill for 10 minutes.", "Garnish with fresh coriander." ]
[Name] Salmon & Asparagus Tart [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-17T02:46:00Z [Description] We’ve created this recipe for Fertility Road magazine so it’s full of fertility boosting ingredients. It’s high in folate, zinc, selenium, vitamin E and vitamin C, making it the perfect fertility boosting lunch or dinner. Cooking to conceive has never been so easy and delicious. The base of this tart is made using ground almonds, we’ve used a food processor to mix together all the base ingredients, however it is still possible to make this recipe without it, you can also mix the ingredients by hand and still achieve the same great taste, there will just be a slightly crunchier texture. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/u9tCvkWFTAibK0N35hIq_salmon-asparagus-tart-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["180", "1", "1", "1", "1", "1", "2", "9", "100", "500", "1/2", "100", "30", "2", "2", "75", "115", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["flax seed", "coconut oil", "egg", "water", "olive oil", "salmon fillets", "asparagus spears", "lentils", "water", "red onion", "spinach", "eggs", "fresh dill", "Dijon mustard", "nutmeg", "black pepper", "lemon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.8 [FatContent] 20.1 [SaturatedFatContent] 3.9 [CholesterolContent] 106.3 [SodiumContent] 133.7 [CarbohydrateContent] 11.0 [FiberContent] 5.3 [SugarContent] 2.2 [ProteinContent] 26.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 170C/340°F. Place all of the pastry ingredients (except for the olive oil] into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds. Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered. Bake in the oven for 15 minutes. Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside. Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain. Heat the olive oil in a frying pan, slice the onion and gently fry until softened. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
[Name] Oat Breakfast Cookies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT3M [PrepTime] PT40M [TotalTime] PT43M [DatePublished] 2017-10-17T02:52:00Z [Description] These delicious breakfast cookies are no bake and really easy to make! They’re an ideal breakfast to make ahead and can last up to 5 days if stored in an air tight container. You can also freeze them too if you want to store them for longer periods of time. When shaping the cookies into balls/circles, if you find them a bit crumbly just add a bit more maple syrup or honey. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/vxVuX6DQR0C8aN0DT5RP_Oat-Breakfast-Cookies.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["190", "130", "110", "1", "15", "30", "30"] [RecipeIngredientParts] ["oats", "almond butter", "maple syrup", "cinnamon", "dried cranberries", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.8 [FatContent] 5.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 14.9 [CarbohydrateContent] 12.0 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 20 cookies [RecipeInstructions] ["Add the oats and cinnamon to a large bowl and mix until combined.", "Add the almond butter and maple syrup to a saucepan and heat over a medium heat until melted and fully combined, stirring regularly.", "Place the almond butter/maple syrup mixture in the bowl with the oats and cinnamon, then add in the pumpkin seeds, cranberries and pistachios. Mix until everything is well combined.", "Divide the mixture into small balls (it should make around 20], then flatten and place in the refrigerator to set (about 30 minutes] before serving." ]
[Name] Lemon & Almond Slices [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT35M [PrepTime] PT5H5M [TotalTime] PT5H40M [DatePublished] 2017-10-17T02:55:00Z [Description] These gluten free slices of zesty lemon goodness really are hard to resist. They’re light, tangy and the perfect accompaniment to a nice cup of tea. To make the lemon topping you’ll need to use a brand of coconut milk that doesn’t contain emulsifiers (guar gum, carrageenan, methyl cellulose, corn starch, sodium or potassium metabisulfate) as these are chemical additives which cause the fatty and watery layers to stop separating from one another, so you won’t be able to achieve the thick creamy consistency required. Optional toppings: lemon slices, chopped nuts, pumpkin seeds, lemon zest [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/F83JCAiRbD5Ow8n6qCwr_Lemon-Slices-Close-Up-682x1024.jpg" [RecipeCategory] Dessert [Keywords] "Free Of..." [RecipeIngredientQuantities] ["175", "2", "3", "1", "125", "250", "5", "4", "2", "1"] [RecipeIngredientParts] ["coconut oil", "maple syrup", "cashews", "coconut cream", "lemons", "lemons", "arrowroot", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.6 [FatContent] 28.4 [SaturatedFatContent] 11.5 [CholesterolContent] 0.0 [SodiumContent] 112.4 [CarbohydrateContent] 37.0 [FiberContent] 5.1 [SugarContent] 22.0 [ProteinContent] 8.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Place the cashews in a bowl of boiling water and leave to rest for 1 hour. Preheat the oven to 170C/340°F. Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil. Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly]. Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly. Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk], honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now. Place the mixture on top of the almond base and put back in the oven for a further 15 minutes. Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving. Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
[Name] Sweet Potato Noodle Curry [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-10-17T02:57:00Z [Description] Sweet potato noodles are our new favourite thing, and this delicious new recipe is such a tasty and nourishing meal. This coconut curry is mild, healthy and makes a great lunch or dinner. If you’re stuck for time and need to make something quick – it can be ready in under 30 minutes! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ZIcIZQdismIXQXmOBqg5_Sweet-Potato-Noodle-Salad.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "400", "1", "1", "1", "2"] [RecipeIngredientParts] ["sweet potatoes", "carrot", "broccoli", "red onion", "coconut milk", "fresh ginger", "cumin", "turmeric", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 457.1 [FatContent] 32.9 [SaturatedFatContent] 28.3 [CholesterolContent] 0.0 [SodiumContent] 148.4 [CarbohydrateContent] 39.3 [FiberContent] 9.0 [SugarContent] 8.9 [ProteinContent] 10.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Peel the carrot and slice into thin slices. Chop the broccoli into small pieces. Remove the skin from the onion and slice. Heat 1 teaspoon of coconut oil in a frying pan, then add in the carrot and cook on a high heat until softened (approx. 3 minutes]. Add in the onion, broccoli, grated ginger, turmeric and cumin, then turn the heat down to medium. Cook for a further 5 minutes. Pour in the coconut milk and mix well, turn the heat back up to high and bring to the boil. Once boiling, reduce to a simmer and leave for 10-15 minutes, stirring regularly. Meanwhile, peel the sweet potato and spiralize to make your noodles. Add a teaspoon of coconut oil to another frying pan to heat, then add in the sweet potato noodles. Fry for 10 minutes (until wilted and softened], then place in the pan with the other veggies. Stir well, then plate up and serve.
[Name] All-American Pancakes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-17T11:07:00Z [Description] Make and share this All-American Pancakes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/63/Wd7ce0tQ9q3EIcf0kU4g_IMG_0464.JPG" [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1/2", "1/2", "1", "3", "1 -2", NA] [RecipeIngredientParts] ["fresh lemon juice", "milk", "all-purpose flour", "sugar", "baking powder", "baking soda", "salt", "egg", "unsalted butter", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.8 [FatContent] 10.7 [SaturatedFatContent] 5.9 [CholesterolContent] 57.6 [SodiumContent] 473.1 [CarbohydrateContent] 40.4 [FiberContent] 1.1 [SugarContent] 4.4 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk the lemon juice and milk together in a medium bowl or large measuring cup; set aside to thicken. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine. Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined--a few lumps should remain; do not overmix. Heat a large nonstick skillet over medium heat until hot, 3-5 minutes; add 1 tsp oil and brush to coat the skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook the pancakes until large bubbles begin to appear, 1 1/2-2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on the second side, 1 1/2-2 minutes longer. Serve immediately. Repeat with the remaining batter, using remaining vegetable oil only if necessary.
[Name] West African Pepper Sauce [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-10-17T13:12:00Z [Description] Make and share this West African Pepper Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/I2rHK2lRlKHQLjsVPa3s_EC_West%20African%20pepper%20sauce.jpg" [RecipeCategory] Peppers [Keywords] ["Vegetable", "African", "< 15 Mins"] [RecipeIngredientQuantities] ["3 -4", "1", "2", "5", "1 -2", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["tomatoes", "onions", "garlic cloves", "gingerroot", "ground cayenne pepper", "sea salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.0 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 60.7 [CarbohydrateContent] 3.7 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place the peppers or jalapeno slices, tomato, onions, garlic, ginger, cayenne pepper, and Maggi in the food processor and blend until well combined and smooth (more or less - it depends on your preferences]. Transfer the pepper mixture into a small sauce pan, bring to a boil and slowly simmer for about 10 minutes, stirring frequently. Season with a pinch of sea salt. Half way through cooking, pour in olive oil. Let the sauce cool completely. Transfer it into a container with a lid and store in a fridge for about a week or more. Easy recommendation: in order for pepper sauce to last a long time (up to a month] make sure it is fully covered in oil.
[Name] Parmesan Bread [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-17T16:08:00Z [Description] I discovered this recipe in my 1992 Southern Living Annual Recipe cookbook and thought this sounded good to fix with some vegetable soup. It's a NO-Knead bread that bakes in a Dutch Oven or Casserole dish! Very easy and very tasty! Prep time does not include the rise times (2 rising). Thanks to Velma McGregor of Gretna, Virginia for this tasty recipe! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/65/O1h3bkOPSRKLM5KRab8O_4361EADD-3EF6-4B35-8F89-778D57DBBF90.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/171084/c2xswZUdTUaHX3zSTrgz_parmesan%20bread.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/4", "1", "3", "1/4", "1", "2", "2", "1", "1", "1/2", "2/3", "1"] [RecipeIngredientParts] ["dry yeast", "warm water", "all-purpose flour", "butter", "egg", "sugar", "salt", "parmesan cheese", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2458.5 [FatContent] 87.8 [SaturatedFatContent] 50.5 [CholesterolContent] 397.2 [SodiumContent] 3957.2 [CarbohydrateContent] 332.1 [FiberContent] 20.0 [SugarContent] 27.9 [ProteinContent] 86.1 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Proof yeast by dissolving in warm water in large mixing bowl and letting stand for 5-10 minutes. Stir in 2 cups flour and the next 7 ingredients. Beat at medium speed with an electric mixer for 2 minutes. Gradually stir in 1/3 cup Parmesan cheese and remaining 1 cup flour. Cover and let rise in a warm place, free from drafts for 1 hour or until double in bulk. Punch down down and place in parchment lined Dutch oven or a greased 2-quart casserole dish. Brush with melted butter and sprinkle the remaining 1/3 cup Parmesan cheese of the top. Cover and let rise in warm place, free from drafts for 45 minutes or until double in bulk. Bake in pre-heated 350 degree F oven for 30-35 minutes or until golden brown. Remove from oven and let sit in pan for 10 minutes then remove to cooling rack. Can be served warm or cool.
[Name] Easy Pear Apple Crisp [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-17T19:39:00Z [Description] Easy Pear Apple Crisp is the ultimate fall dessert! Simple, delicious and bursting with fresh fruit, this is one family recipe you will want to make again and again! Try this for dessert tonight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/arVjt2onSJuafTRh8cui_10.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "2/3", "1/2", "3/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["pears", "apples", "brown sugar", "butter", "flour", "oats", "cinnamon", "nutmeg", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.7 [FatContent] 17.8 [SaturatedFatContent] 10.2 [CholesterolContent] 40.7 [SodiumContent] 145.7 [CarbohydrateContent] 94.4 [FiberContent] 11.2 [SugarContent] 51.5 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Heat oven to 375 degrees. Butter an 8\" x 8\" baking dish. Peel and thinly slice apples and pears; arrange in prepared dish. In a large bowl, place the brown sugar. Add flour; add oats; add spices. Cut in butter with a fork or pastry blender until crumbly. Sprinkle evenly over apples and pears. Bake at 375 degrees for 30 minutes or until fruit is fork tender. Serve with ice cream or cream if desired. Serves 6.
[Name] Watermelon Grape and Apple Milkshake [AuthorId] 2001755777 [AuthorName] Daniel F. [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2017-10-17T20:46:00Z [Description] Make and share this Watermelon Grape and Apple Milkshake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "4"] [RecipeIngredientParts] ["watermelon", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1384.7 [FatContent] 8.4 [SaturatedFatContent] 1.8 [CholesterolContent] 6.4 [SodiumContent] 77.3 [CarbohydrateContent] 343.2 [FiberContent] 18.1 [SugarContent] 280.1 [ProteinContent] 29.1 [RecipeServings] 1.0 [RecipeYield] 1 time [RecipeInstructions] slice watermelon into blender. water and blend. add milk and blend until smooth then put ice cubes. put in fridge to cool. enjoy.
[Name] Tiramisu [AuthorId] 2001754824 [AuthorName] sambroise07 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-10-17T20:46:00Z [Description] Make and share this Tiramisu recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "50", "125", "1", "25", "1/2", "1", "75"] [RecipeIngredientParts] ["eggs", "sugar", "mascarpone", "cocoa powder", "coffee", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2713.3 [FatContent] 124.4 [SaturatedFatContent] 33.3 [CholesterolContent] 84.5 [SodiumContent] 4374.6 [CarbohydrateContent] 345.4 [FiberContent] 12.7 [SugarContent] 24.8 [ProteinContent] 55.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["1. separate the egg folk from the other part of the egg.", "2. Stir together the egg folk and the sugar and the vanilla sugar then add the mascarpone.", "3. Whip the egg white to a light mousse, incorporate this to the other preparation really slowly .", "4. Wet the biscuit in the coffee and rhum, dispose them in a dish tightly, then cover the biscuit with a bit of the mixture we did earlier. Repeat this two to three times depending on the amount of biscuit and mixture you have.", "5. Leave 8 hours in the fridge, before eating dust it of cocoa powder." ]
[Name] Marbled Eyeball Cake [AuthorId] 2001620891 [AuthorName] Ashley Holt [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-10-17T21:37:00Z [Description] Make and share this Marbled Eyeball Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/DgC8BjSSupcoIDNyQzbg_GKNOW106-AshleyHolt-Eyeball%20Cake_4x3_v1-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/RFGf5pwTVaSwx4aAyNC0_GKNOW106-AshleyHolt-Eyeball%20Cake_4x3_v1-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/nWUbyVuBSe3CCbEATkit_GKNOW106_Ashley-Holt-Akilah-Huges-Halloween_4x3_v10_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/fnN283WKRu6hoRHYyhgU_GKNOW106_Ashley-Holt-Akilah-Huges-Halloween_4x3_v4_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/Vd96EaGTli7QY80CP1SQ_GKNOW106-AshleyHolt-Eyeball%20Cake_4x3_v3-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/69/y8CEy9JRTRG4J5LYBr8W_GKNOW106-AshleyHolt-Eyeball%20Cake_4x3_v2-H.jpg" ] [RecipeCategory] Halloween [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["6", "1 1/2", "1", "2 1/4", "2 1/4", "2 1/4", "2", "1/2", "1", "2", NA, "5", "1", "2", "1", "1", "1 1/2", "4", "8", "1/2", "1/2", "1/2", NA, NA, NA] [RecipeIngredientParts] ["vanilla", "cake flour", "all-purpose flour", "sugar", "baking powder", "kosher salt", "unsalted butter", "unsalted butter", "sugar", "sugar", "kosher salt", "unsalted butter", "vanilla extract", "heavy cream", "white chocolate"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 12509.1 [FatContent] 734.7 [SaturatedFatContent] 458.0 [CholesterolContent] 1787.8 [SodiumContent] 4687.9 [CarbohydrateContent] 1376.3 [FiberContent] 16.6 [SugarContent] 903.6 [ProteinContent] 132.6 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] Preheat oven to 350 degrees. Grease a cake pan or heatproof bowl and dust with flour, tapping out excess. Set aside. In a small bowl, lightly whisk together egg whites, ¼ cup milk, and vanilla. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, combine flours, sugar, baking powder, and salt. Mix together on low speed for 30 seconds. Add butter and remaining milk to bowl and continue beating on low speed until just combined. Increase speed to medium and beat until batter is light and fluffy, 2 minutes, scraping down the sides of the bowl as necessary. Reduce speed to medium-low and add egg mixture in three batches, beating for 30 seconds after each addition. Divide batter into three medium bowls. Using gel paste food coloring, tint one third of batter electric green and another one third orange. Spoon batters into prepared pan, set on a half sheet tray in an aluminum foil ring to steady the base, randomly alternating colors in an approximate checkerboard pattern. Using a butter knife or wooden skewer, make swirls through the batter to marble. Transfer to oven and bake until the top of the cake springs back lightly when touched, or a toothpick inserted into the center comes out clean, 1 hour & 15 minutes to 1 hour &\t 30 minutes. Allow to cool 15 minutes on wire cooling rack, then turn cake out of pan, return to cooling rack, and allow to cool completely. Meanwhile, make frosting. In the metal bowl of a stand mixer set over a pan of simmering water, whisk together egg whites, sugar, and salt until mixture is warm and completely smooth to the touch, 2-4 minutes. Transfer bowl to stand mixer fitted with the whisk attachment. Beginning on low speed and increasing to medium-high, beat mixture until stiff, glossy peaks form and the bottom of the mixing bowl is cool, about 15 minutes. With mixer on medium-low speed, add butter to mixture a few tablespoons at a time, completely incorporating after each addition. Once all butter has been added, whisk in vanilla. Set aside. In a medium bowl, stir together chopped malted milk balls, mini peanut butter cups, and candy-coated chocolate pieces and set aside. Using a long serrated knife, level top of cake. Invert and split cake horizontally into three layers. Anchor widest layer, bottom side down, to a 8” cardboard cake round with a dab of reserved frosting. Spread a layer of frosting evenly over cake. Scatter ¾ cup chopped candies over frosting and top with assorted red sprinkles. Place middle layer, bottom side down, onto cake. Spread another layer of frosting evenly over cake and top with remaining chopped candies, along with assorted sprinkles. Add the final layer to the cake. Use remaining frosting to crumb coat cake and then spread a second thin layer of buttercream over. Transfer to refrigerator and chill for 30 minutes. Meanwhile, heat cream to a bare simmer in a small saucepan over medium heat. Add white chocolate to a medium bowl. When cream is hot, carefully pour over chopped chocolate. Allow to sit for 5 minutes, then stir with a rubber spatula until ganache is completely smooth (if small chunks of chocolate remain, microwave in 15-second intervals until smooth when stirred]. Allow to cool somewhat and thicken slightly at room temperature, stirring occasionally, 10-15 minutes more. Remove cake from refrigerator and set on a wire rack over a half sheet tray. Pour ganache over cake to coat completely. Return to refrigerator and allow to set, at least 1 hour. Meanwhile, mix assorted petal dusts with small amounts of vodka to make edible paints. Once ganache is set, use brushes to paint cake to look like an eyeball. Serve cake on a black platter scattered with gummy worms and chocolate sandwich cookie crumbs.
[Name] Turkey Lettuce Boats [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-10-18T01:44:00Z [Description] These healthy and delicious turkey lettuce boats are quick and easy to make and full of so much flavour. They make a great appetiser for when you’re cooking for friends and family or an equally satisfying lunch. They’re delicious, light and a great low carbohydrate recipe. We’ve served ours with a dash of Greek yoghurt and some pumpkin seeds on top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/qQeiQLf9TJSXJAxEDC0d_turkey-lettuce-boats-768x512.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "450", "2", "2", "1", "1", "1", "100", "60", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["olive oil", "turkey", "gem lettuce", "garlic cloves", "mild chili powder", "ground cumin", "paprika", "tomatoes", "chicken broth", "avocado", "tomatoes", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.7 [FatContent] 5.0 [SaturatedFatContent] 1.1 [CholesterolContent] 20.4 [SodiumContent] 143.1 [CarbohydrateContent] 5.0 [FiberContent] 3.1 [SugarContent] 1.0 [ProteinContent] 7.6 [RecipeServings] nan [RecipeYield] 15 boats [RecipeInstructions] Heat the olive oil in a frying pan. Crush the garlic cloves, then add into the pan along with the turkey mince and cook over a medium-high heat until the mince has whitened, gently breaking it up as you cook. (Approximately 5 minutes]. Add in the mild chilli powder, cumin, paprika, chopped tomatoes and chicken broth then stir until well combined. Once boiling - reduce the heat to a gentle simmer and leave for 5 minutes. Meanwhile chop the avocado, tomato and spring onion into small chunks and peal the leaves from the lettuce. Once the mince is ready, add 1 tablespoon of mince to each lettuce leaf, then top with avocado, tomato, spring onion, Greek yoghurt and pumpkin seeds to serve.
[Name] Sea Bass With Tenderstem Broccoli [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8M [PrepTime] PT1M [TotalTime] PT9M [DatePublished] 2017-10-18T01:48:00Z [Description] This easy to prepare and delicious lunch or dinner recipe only has 239 calories per serving, so it’s perfect for those wanting to cut the calories and lose weight. It can be ready in under 10 minutes and is full of nutrition and goodness. Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/98t2xsOQiSVCozxzCyXg_Seabass-with-Tenderstem-Broccoli.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "150", "2", "4", "2", "1"] [RecipeIngredientParts] ["sea bass fillets", "broccoli", "pomegranate seeds", "walnuts", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.4 [FatContent] 10.0 [SaturatedFatContent] 1.5 [CholesterolContent] 52.9 [SodiumContent] 114.4 [CarbohydrateContent] 16.8 [FiberContent] 3.9 [SugarContent] 10.4 [ProteinContent] 27.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Place a pan of water on the hob to boil.", "Heat the olive oil in a frying pan, then add in the sea bass fillets skin side down, fry over a medium/high heat for 2 minutes.", "Once the water is boiling - add in the tenderstem broccoli and leave for 2 minutes to cook.", "Flip the sea bass fillets and cook the other side for 1 minute.", "Drain the broccoli, then plate up adding the sea bass fillets on top.", "Chop the apricots into tiny chunks, then sprinkle on top of the sea bass along with the chopped walnuts and pomegranate seeds." ]
[Name] Slow Cooked Chicken Stew [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8H [PrepTime] PT10M [TotalTime] PT8H10M [DatePublished] 2017-10-18T01:51:00Z [Description] Slow cookers are so great for those times when you want a fuss-free dinner, you can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at tea time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that you can turn the heat up to medium and it should be ready in about 4 hours. 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/2001711001/9MESAz5wTAq8rEmWMeEF_Chicken-stew-768x512.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Free Of..."] [RecipeIngredientQuantities] ["1", "1", "3", "4", "2", "1", "1", "1", "2", "2", "1", "190", "5", "5"] [RecipeIngredientParts] ["olive oil", "onion", "garlic cloves", "chicken breasts", "sweet potatoes", "chopped tomatoes", "bay leaf", "oregano", "curry powder", "ground black pepper", "quinoa", "mushrooms", "spring onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.3 [FatContent] 9.0 [SaturatedFatContent] 2.2 [CholesterolContent] 46.4 [SodiumContent] 70.4 [CarbohydrateContent] 27.0 [FiberContent] 4.1 [SugarContent] 3.7 [ProteinContent] 20.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Peel and chop the onion and garlic cloves. Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened. Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer]. Place the chicken in the bottom of the slow cooker, then add in all the other ingredients on top (including the fried onion and garlic]. Mix well, then leave on a low heat for 7-8 hours or a medium heat for 4-5 hours. Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks. Place the chicken back into the stew and mix well before serving.
[Name] Almond & Banana Pancakes [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-18T01:54:00Z [Description] For those that prefer a sweet meal to start their day, these banana and almond pancakes are the perfect healthy option. We’ve developed this recipe for Fertility Road magazine, so not only is it delicious and nutritious but it’s also a fantastic way of eating yourself pregnant too. Bananas are a great food to increase fertility in women as they are a fantastic source of B vitamins, fibre, protein, folate, iron and vitamin C. Eggs are such a great source of protein and iron (which are both really important nutrients for fertility). In addition they are also a fantastic source of vitamin D. Women who struggle with fertility often suffer from a deficiency in vitamin D. Almonds are a rich source of vitamin E. They also help improve insulin resistance, which has been shown to increase fertility levels in women. The toppings on this recipe also play an important part in improving fertility. One serving per day of full fat dairy can improve fertility rates and Greek yoghurt is a delicious and calcium-rich option to increase your chances of conception. It is also rich in vitamin D and contains two times as much protein as regular yoghurt. Berries are loaded with vitamin C and folate, and are full of natural antioxidants and anti-inflammatory nutrients, which help boost both female and male fertility. So if you’re looking to enhance your chance of conception, this delicious, healthy breakfast recipe could just do the trick. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/pyRcm44XS9WRW2nx8Dlu_banana-almond-pancakes-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "90", "35", "1/2", "1", "1", "150", "130", "6", "240", "2", "6"] [RecipeIngredientParts] ["bananas", "eggs", "ground cinnamon", "baking powder", "strawberries", "blueberries", "honey", "brazil nuts", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.1 [FatContent] 8.6 [SaturatedFatContent] 1.4 [CholesterolContent] 62.0 [SodiumContent] 55.0 [CarbohydrateContent] 17.9 [FiberContent] 2.1 [SugarContent] 13.2 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12 pancakes [RecipeInstructions] ["Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed.", "Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick].", "Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized].", "Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts." ]
[Name] Raspberry & Coconut Thumbprint Cookies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-10-18T01:56:00Z [Description] These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. 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/f3Vcd2ST8GrWlVfz7QfA_Raspberry-Thumb-Print-Cookies-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["175", "25", "5", "1", "80", "1", "1", "100", "2"] [RecipeIngredientParts] ["coconut oil", "egg", "honey", "baking powder", "raspberries", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.4 [FatContent] 11.4 [SaturatedFatContent] 4.8 [CholesterolContent] 11.7 [SodiumContent] 30.9 [CarbohydrateContent] 9.2 [FiberContent] 2.0 [SugarContent] 6.4 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 14 cookies [RecipeInstructions] In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined. In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined. Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes. Preheat the oven to 160C/320°F. Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally. Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre. Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes. Store in an airtight container and refrigerate (should last for up to 4 days].
[Name] ZUPPa DI CAVOLO NERO, CANNELLINI, E SALSICCE [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-18T16:21:00Z [Description] Make and share this ZUPPa DI CAVOLO NERO, CANNELLINI, E SALSICCE recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "4", "2", "2", "2", "1", "6", "1", "4"] [RecipeIngredientParts] ["olive oil", "onions", "garlic cloves", "white wine", "fresh thyme sprigs", "kale", "cannellini beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 498.3 [FatContent] 21.7 [SaturatedFatContent] 5.2 [CholesterolContent] 25.4 [SodiumContent] 1314.7 [CarbohydrateContent] 45.4 [FiberContent] 10.4 [SugarContent] 10.4 [ProteinContent] 23.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Sauté the crumbled sausage in the oil until browned, and reserve. Sauté the onions and garlic until translucent. Add to the chicken stock in a big pot. Add the wine and cook until the alcohol has evaporated, then add the thyme and kale. Bring to a boil, then cover and simmer for 15 minutes. Add the cooked sausage and the beans and simmer another 15 minutes.
[Name] Coconut Beet Samosas [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT2H [PrepTime] PT1H [TotalTime] PT3H [DatePublished] 2017-10-18T16:58:00Z [Description] Niki Segnit’s Flavor Thesaurus mentioned the coconut-beet combination, so I had to give it a try. They're a delicious twist on the classic preparation. The beet greens were processed with vinegar, lime juice, fenugreek leaves, curry leaves, and chestnuts to make the chimichurri that the samosa on the picture rests upon.
[Name] Toasted Walnut Vinaigrette [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-18T17:53:00Z [Description] A delightful Fall salad dressing from an old issue of Southern Lady (2013). I cut this in half most of the time. The roasted walnut oil can be found in specialty or gourmet markets. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "3/4", "1/2", "1/2", "3/4", "1", "2"] [RecipeIngredientParts] ["white wine vinegar", "water", "shallot", "sugar", "salt", "garlic powder", "ground pepper", "walnut oil", "walnuts", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.8 [FatContent] 24.0 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 175.6 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 1.1 [ProteinContent] 1.9 [RecipeServings] 10.0 [RecipeYield] 2 cups [RecipeInstructions] In the container of an electric blender, combine vinegar, water, shallot, sugar, salt, garlic powder, and pepper. Process to combine well. With blender running, slowly drizzle in walnut oil until well combined. Add walnuts and parsley, and pulse to combine.
[Name] Spicy White Pimiento Cheese and Bacon Dip [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-18T18:15:00Z [Description] I always loved pimiento cheese sandwiches as a child. This lovely dip reminds me of those innocent days. It's from an old Southern Lady issue (Oct. 2013). [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "1/4", "8", "2", "1", "1", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["monterey jack cheese", "white cheddar cheese", "gruyere cheese", "mayonnaise", "sour cream", "pimiento", "Worcestershire sauce", "black pepper", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.5 [FatContent] 21.9 [SaturatedFatContent] 12.9 [CholesterolContent] 64.1 [SodiumContent] 408.6 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 16.0 [RecipeServings] 8.0 [RecipeYield] 1 quart [RecipeInstructions] Preheat oven to 350 degrees. In a medium bowl, combine cheeses, mayonnaise, and sour cream, stirring to combine well. Add bacon, jalapenos, pimientos, Worcestershire sauce, black pepper, and red pepper, stirring to combine. Spoon cheese mixture into a 1-quart baking dish. Bake for 20 minutes, or until bubbly. Garnish with additional bacon, if desired. Serve with pita chips or crackers.
[Name] Spicy Peanut Stew With Ginger and Tomato [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-18T22:58:00Z [Description] I have to start out by saying that African-style peanut stews are my favorite thing on the planet, ever since I got serve a chicken one (passed down from someone who'd been in the Peace Corps in Niger) when I was in grad school. I think this is my new favorite, though! From Julia Moskin in the New York Times. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1/8", "1/4", "2", "2", "1 -2", "1", "1/3", "1", "4", "1/2", "1", "2", "1/3", NA, NA] [RecipeIngredientParts] ["eggplant", "salt", "ground cumin", "ground coriander", "turmeric", "cayenne", "shallots", "fresh ginger", "onion", "tomato paste", "diced tomatoes", "water", "zucchini", "fresh lemon juice", "cilantro leaf", "cooked rice", "roasted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 274.5 [FatContent] 20.5 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 516.8 [CarbohydrateContent] 19.6 [FiberContent] 6.8 [SugarContent] 9.5 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a colander, toss eggplant with 1 teaspoon salt; set aside for 30 minutes. Rinse, drain well and set aside. In a small bowl, combine cumin, coriander, turmeric and cayenne; set aside. In a large pot, heat 3 tablespoons oil over medium-high heat. Add shallots and fry, stirring often, until soft, crisp and caramelized, about 10 minutes. Using a slotted spoon, transfer shallots to a large bowl, leaving oil in pot. Raise heat to high and add eggplant. Cook, stirring often, until lightly browned and just tender, about 10 minutes. Transfer to bowl with shallots. Add remaining 1 tablespoon oil to pot and heat over medium-high heat. Add ginger and chilies and cook, stirring for 30 seconds. Add spices and cook, stirring, 30 seconds more. Add onion and cook, stirring to scrape up any browned bits, until softened and translucent, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add diced tomatoes, stock or water, eggplant, shallots and a sprinkling of salt. Bring to a boil and cook 5 minutes. Place peanut butter in a medium bowl, add one or two ladlefuls of hot soup, and stir until emulsified, then pour mixture back into soup. Reduce heat to a simmer, add zucchini, cover and cook 10 to 15 minutes, until vegetables are tender. Turn off heat and stir in lemon juice and chopped cilantro. Let cool slightly and taste; add salt if necessary. Serve in bowls with rice, garnished with cilantro leaves and chopped peanuts, if desired.
[Name] Healthy Nachos With Chickpea Flour [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-19T02:41:00Z [Description] Do you have a craving for nachos but are trying to eat healthy? Look no further! Our new and super delicious healthy nacho recipe is easy, nutritious and can be ready in under 30 minutes. These nachos are sure to become a diet staple, especially for those Netflix nights in. You can serve them as a snack with Greek yoghurt, guacamole, mashed avocado or add some kidney beans, mince or chicken and bake with nutritional yeast for a healthy meal that doesn’t taste healthy at all. They make such a fantastic, easy and healthy snack or delicious and nutritious weeknight meal. Hope you enjoy them! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/l9du9o4dQiCMJJWFbMKb_Healthy-Nachos-Recipe-768x512.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "1", "2", "4", "1/2", "2"] [RecipeIngredientParts] ["chickpea flour", "baking powder", "coconut oil", "warm water", "black pepper", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.1 [FatContent] 1.4 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 17.2 [CarbohydrateContent] 2.4 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 25 nachos [RecipeInstructions] Preheat the oven to 175C/350°F. Place the chickpea flour, chives, pepper and baking powder into a large mixing bowl and mix well. Add the coconut oil to the bowl and mix until the you’ve reached a crumbly dough. Add the warm water and stir until the dough comes together. If you need to add more water to ensure the dough comes together add it a tablespoon at a time. Roll the dough into a ball and place on top of a large sheet of parchment paper, then flatten with your hands. Place another sheet of parchment paper on top of the flattened dough and roll using a rolling pin until the dough is really thin. Once the dough is rolled out very thinly - slice it into small triangles, then place them in the oven for 10-15 minutes.
[Name] Avocado & Coconut Cream Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-19T02:44:00Z [Description] This delicious and creamy avocado smoothie makes such a fantastic breakfast or snack. It’s high in fibre, vitamin K, potassium and folate – and has only 166 calories per glass. We’ve used coconut cream in this recipe, which is the cream from a can of full fat coconut milk that’s been left refrigerated. If you find this recipe too creamy for you, you can also add some of the liquid from the can too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/RTQXfs1ThuRWwdQxfnQl_Avocado-Ccoconut-Cream-Smoothie.jpg" [RecipeCategory] Beverages [Keywords] ["Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "40", "100", "80"] [RecipeIngredientParts] ["avocado", "vanilla extract", "spinach", "coconut cream"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 209.5 [FatContent] 14.2 [SaturatedFatContent] 5.6 [CholesterolContent] 0.0 [SodiumContent] 24.9 [CarbohydrateContent] 20.6 [FiberContent] 4.8 [SugarContent] 14.4 [ProteinContent] 2.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Peel, remove the stone and chop the avocado, then add to a blender along with the remaining ingredients. Blitz until smooth and creamy. Enjoy.
[Name] Vegetarian Spiced Lentil Soup [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-10-19T02:47:00Z [Description] This ultimate spiced vegetable soup is a meal in itself – it’s super filling, delicious and full of goodness. It makes a fantastic lunch or starter (but don’t have too much or you won’t make your main course). It’s packed full of healthy veggies, spices and a secret ingredient (almond butter) to tickle your tastebuds. This delicious vegetarian soup is perfect for those cold winter days, that will soon be approaching us. If you’re looking for a healthy recipe that’s fuss free and so easy it almost cooks itself, then this is definitely for you! Hope you enjoy! Fresh parsley and nutritional yeast 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/BIemkKGQNmQP8aS7iImw_Vegetarian-Spiced-Lentil-Soup-768x512.jpg" [RecipeCategory] Vegan [Keywords] "Free Of..." [RecipeIngredientQuantities] ["2", "2", "2", "1", "1 2/3", "1", "2", "200", "1", "250"] [RecipeIngredientParts] ["onions", "red bell peppers", "garlic cloves", "chopped tomatoes", "vegetable broth", "cumin", "chili powder", "red lentils", "sweetcorn", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.5 [FatContent] 15.0 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 187.5 [CarbohydrateContent] 29.7 [FiberContent] 7.1 [SugarContent] 5.4 [ProteinContent] 12.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Start by prepping all your veg. Peel and dice the onion into small chunks. Chop the red pepper and remove the seeds, crush the garlic. Place all the chopped veg in the slow cooker.", "Open the can of tomatoes and the can of sweetcorn and add the the slow cooker, then add in the rest of the ingredients (except for the almond butter].", "Heat on a medium heat for 4-5 hours or on a low heat for 8-9 hours. An hour before the finish add in the almond butter and stir.", "Blend if desired and serve with fresh parsley and nutritional yeast flakes." ]
[Name] Banana & Coconut Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-19T02:50:00Z [Description] For a smooth start to your day try this banana and coconut smoothie. If you love thick and creamy smoothies, then this one will go down a treat. It’s really healthy too and is full of potassium, fibre, vitamin c, magnesium and folate. We’ve used coconut cream in this recipe, which is the cream from the top of a can of full fat coconut milk that has been left refrigerated. 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/2001711001/7PX3mPiQY232brx1MWRo_Banana-Coconut-Smoothie.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Vegan", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "100"] [RecipeIngredientParts] ["lemon", "bananas", "coconut cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.6 [FatContent] 17.1 [SaturatedFatContent] 15.7 [CholesterolContent] 0.0 [SodiumContent] 39.2 [CarbohydrateContent] 104.8 [FiberContent] 7.1 [SugarContent] 77.7 [ProteinContent] 4.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel & chop the banana, then place in a blender with the lemon juice and coconut cream from your can of full fat coconut milk. Blitz until smooth and delicious. Enjoy.
[Name] Healthy Chicken Pasta Bake [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-10-19T02:54:00Z [Description] A delicious and wholesome, healthy dinner recipe that has under 500 calories per serving and will keep you full for hours. It takes just 30 minutes to make and is perfect for a nutritious week-night meal. It’s family pleasing, creamy and perfect for making the most of any leftover veggies. Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/WJvX6uoxTHr6hi71tQkH_Chicken-Pasta-Bake-768x512.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "1", "2", "2", "2", "1", "120", "120", "3", "2", "1"] [RecipeIngredientParts] ["pasta", "broccoli", "chicken breasts", "flax seeds", "vegetable broth", "nutritional yeast", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.5 [FatContent] 8.3 [SaturatedFatContent] 1.9 [CholesterolContent] 37.1 [SodiumContent] 92.9 [CarbohydrateContent] 68.5 [FiberContent] 11.7 [SugarContent] 8.3 [ProteinContent] 26.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 190C/375°F. Peel & chop the butternut squash into small chunks, then place in a pan of boiling water, leave over a medium/high heat for 10 minutes. Meanwhile place the pasta and broccoli in another pan of boiling water, leave on a medium heat for 5-7 minutes. (The pasta should still be a little bit hard]. Once the butternut squash is soft - drain the water from the pan, then place the squash in a food processor along with the almond milk, vegetable broth, nutritional yeast and paprika. Blitz until a smooth and creamy sauce is reached. Place the pasta, broccoli and chicken in your pasta dish, then pour the sauce over the top. Sprinkle the ground almonds and flax seed on top, then bake for 20-30 minutes.
[Name] Banana Soya Milk Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-20T07:28:00Z [Description] This delicious banana and soya milk smoothie is healthy, easy to make and tastes divine. You only need 3 ingredients to make it and it is super flavoursome. At only 141 calories per serving and its high potassium, calcium, vitamin c, vitamin b and magnesium content – there’s no excuse not to try it. 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/TBRRikMJQIubTzKWjMme_Banana-Soya-Milk-Smoothie.jpg" [RecipeCategory] Beverages [Keywords] ["Breakfast", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "120", "40"] [RecipeIngredientParts] ["banana", "soya milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 23.4 [FiberContent] 2.0 [SugarContent] 14.4 [ProteinContent] 1.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the banana, then place in a blender with the soya milk and orange juice. Blitz until a smooth consistency is reached. Enjoy.
[Name] Healthy Seafood Curry [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-20T07:32:00Z [Description] This delicious cod and prawn curry is such a healthy and nutritious meal for the whole family to enjoy. It’s protein-rich, full of flavour and has less than 300 calories per serving. What’s not to love? If you’re looking for a quick and simple meal that’s easy to prepare and takes less than 30 minutes to make, then give this recipe a go. 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/jkylcSZ0RVSSRh1FK7ia_healthy-fish-curry-768x512.jpg" [RecipeCategory] Curries [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["250", "2", "1", "1", "100", "1", "1", "1", "1", "150", "1", "3", "1", "1"] [RecipeIngredientParts] ["cod", "garlic cloves", "fresh ginger", "onion", "spinach", "coconut milk", "garam masala", "paprika", "turmeric", "almond butter", "spring onions", "ghee", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.5 [FatContent] 20.8 [SaturatedFatContent] 16.2 [CholesterolContent] 61.5 [SodiumContent] 233.1 [CarbohydrateContent] 7.6 [FiberContent] 1.7 [SugarContent] 1.4 [ProteinContent] 16.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix together 1/2 teaspoon of garam masala, 1/2 teaspoon of paprika and 1/2 teaspoon of turmeric, then coat the prawns and cod in the mixture. Set aside. Peel and chop the onion, chop the spring onions, mince the garlic and grate the ginger. Heat the ghee in frying pan, then add in the onion, spring onion, garlic and ginger and another ½ teaspoon of each of the spices. Leave to fry over a medium heat until the onion has softened. Pour the can of coconut milk into the frying pan along with the almond butter and stir to combine. Bring to the boil, then reduce to a simmer and leave for 5 minutes. Place the fish, prawns and spinach into the pan and place a lid on the pan. Leave to cook for a further 5 minutes, stirring regularly to break up the cod fillets. Serve with fresh parsley to garnish and your choice of side dishes. We’ve gone for brown rice.
[Name] Salmon & Broccoli Frittata [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-20T07:36:00Z [Description] Here’s another healthy and delicious recipe that we’ve developed for Fertility Road magazine. This simple frittata recipe is jam packed with nutrition and contains so many nutrients, which are important for conception. Eggs are such a great source of protein and iron (which are both really important nutrients for fertility). In addition they are also a fantastic source of vitamin D. Women who struggle with fertility often suffer from a deficiency in vitamin D. Broccoli is a good source of vitamin C, folate, calcium, iron, zinc and fibre. Vitamin C is particularly important for improving sperm quality in men and it also helps reduce the chance of miscarriage and chromosomal problems for women. Salmon is another great protein source and is rich in so many nutrients but particularly omega-3 fatty acids, which are proven to regulate blood flow to the reproductive organs. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/qcaYG7otQ9ae3XOBWeyZ_smoked-salmon-frittata-768x512.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["5", "90", "60", "2", "60", "95", "1"] [RecipeIngredientParts] ["eggs", "broccoli", "nutritional yeast", "smoked salmon", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.7 [FatContent] 16.1 [SaturatedFatContent] 4.6 [CholesterolContent] 471.9 [SodiumContent] 481.3 [CarbohydrateContent] 12.0 [FiberContent] 4.4 [SugarContent] 3.6 [ProteinContent] 26.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 180C/360°F.", "Heat the olive oil in a frying pan, then add in the chopped broccoli florets and fry over a medium/high heat for 3-4 minutes. Add in the peas and turn the heat up to high, heat for 1 minute.", "Crack the eggs into a bowl and mix with the almond milk, nutritional yeast and sliced smoked salmon. Pour the egg mixture into the frying pan with the peas and broccoli and leave to cook for 2-3 minutes (until the bottom of the frittata has cooked].", "Place the frying pan in the oven and leave to cook for 10-15 minutes." ]
[Name] Almond Butter & Cacao Mousse [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-10-20T07:38:00Z [Description] If you’re looking for a simple, quick and healthy dessert that’s packed full of flavour then you’ve come to the right place. These little mousse pots taste divine. They’re gluten free, dairy free, vegan and vegetarian too and take less than 15 minutes to make. We like to make these when we have people over for dinner as they can be made in advance and kept in the fridge until serving time. Hope you enjoy them! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/qx22iQ7aRZKkp8rIliCA_Healthy-almond-cacao-mousse-768x512.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "125", "1", "80", "40", "180", "5", "5"] [RecipeIngredientParts] ["avocado", "bananas", "almond butter", "maple syrup", "pitted dates", "water", "coconut cream", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 349.5 [FatContent] 21.0 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 62.5 [CarbohydrateContent] 39.8 [FiberContent] 7.4 [SugarContent] 25.6 [ProteinContent] 6.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Peel and remove the stone from the avocado, then peel the bananas. Place the avocado, bananas, almond butter, cacao and maple syrup in a blender and blitz until fully combined and a thick and creamy texture is reached. Divide the mixture into 5 small glasses (leaving a bit of room at the top of each glass for the date syrup and coconut cream] and place in the fridge to set. Place the dates and water in a sauce pan and bring to the boil, then reduce to a simmer. Keep mixing and mashing the dates until a smooth but thick syrup is reached. Remove the mousse from the fridge and add a layer of the date syrup, then place back in the fridge for 5 minutes. Open the can of coconut milk and spoon 1 teaspoon of the cream on top of each mousse glass, then top with a strawberry on each and serve or refrigerate until later.
[Name] Wholemeal Spelt Bread [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT2H15M [TotalTime] PT2H45M [DatePublished] 2017-10-20T07:40:00Z [Description] There’s nothing quite like warm, fresh out-of-the-oven, home baked bread is there? And this super-simple recipe is something for the whole family to enjoy. It’s a basic recipe, for bakers at any level, so there’s no excuse not to try it. It really is the simplest bread recipe you could make, you do need to be patient whilst waiting for the dough to rise, but there’s nothing to it at all, it’s almost impossible to get wrong. Whilst you’re waiting for the bread to rise, you can use the time wisely too to prepare something else. This delicious lentil soup recipe is my favourite soup to dip the bread in, but you could also try making other accompaniments like: almond butter, strawberry jam, or lemon curd, which all taste great spread on top of a slice, and make a fantastic healthy snack. Spelt has a delicious nutty flavour too and has less gluten than other flours so it’s easier to digest (it’s not completely gluten-free though). If you’re looking to make an easy, homemade and healthy loaf of bread, that’s also cheap to make, then this is the recipe for you. 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/PrTDRl1GQEG6YK8nHpda_Wholemeal-Spelt-Bread-768x512.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "20", "2", "2", "240", "2", "1"] [RecipeIngredientParts] ["flax seeds", "sesame seeds", "dry yeast", "water", "maple syrup", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 22.7 [FatContent] 1.3 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 2.5 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 16 slices [RecipeInstructions] Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined. Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency. Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball. Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size]. Grease your loaf tin with coconut oil. Once the dough has risen, remove it from the bowl and place it in your tin. I sprinkle the top of mine with a few more sesame seeds (but this is optional]. Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again. Preheat the oven to 200C/390°F. Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.
[Name] Fiery Chipotle Baked Beans [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-20T15:38:00Z [Description] Make and share this Fiery Chipotle Baked Beans recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/90/ijCRvXGDQciaTGHqziVj_12E474EC-6594-44FA-A979-2F26E2BB1EF6.jpeg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2 1/2", "1", "1/3", "1/3", "1/3", "1/3", "2", "2", "1/4", "1/4", "1/4", "1", "1", "1", "3/4"] [RecipeIngredientParts] ["olive oil", "brown sugar", "cider vinegar", "bottled chili sauce", "dark molasses", "dry mustard", "salt", "ground cloves", "ground allspice", "black beans", "kidney beans", "pinto beans", "chorizo sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1025.1 [FatContent] 45.3 [SaturatedFatContent] 14.2 [CholesterolContent] 75.0 [SodiumContent] 2053.9 [CarbohydrateContent] 112.7 [FiberContent] 24.2 [SugarContent] 40.4 [ProteinContent] 44.0 [RecipeServings] 4.0 [RecipeYield] 5 cups [RecipeInstructions] Step 1. Preheat oven to 325°. Step 2. Heat a Dutch oven over medium-high heat with olive oil. Add onion; sauté until tender, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325° for 1 hour.
[Name] 3 Bean Chicken Chili [AuthorId] 1925613 [AuthorName] dayzeee [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-20T20:09:00Z [Description] Make and share this 3 Bean Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "4", "4", "2", "4", "1", "1", "1", "1", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["onion", "green pepper", "garlic cloves", "boneless skinless chicken breasts", "tomatoes and green chilies", "tomato sauce", "dark red kidney beans", "black beans", "great northern beans", "garlic powder", "cumin", "oregano", "canola oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.9 [FatContent] 2.6 [SaturatedFatContent] 0.6 [CholesterolContent] 37.8 [SodiumContent] 1466.5 [CarbohydrateContent] 46.8 [FiberContent] 12.8 [SugarContent] 6.0 [ProteinContent] 27.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil boneless skinless chicken breast and then dice chicken up when cooked. While the chicken is cooking, dice onion, green pepper and garlic cloves. Place enough canola oil in a kettle to saute onion, green pepper and garlic cloves until soft. Add Rotel, tomato sauce, dark red kidney beans, black beans, and great white northern beans. Make sure to drain kidney beans and black beans but do not drain great white northern beans. Add packet of chili seasoning and season to taste with garlic salt, garlic powder, cumin and oregano. Cook on stove top until hot and bubbly. May serve with shredded cheddar or Mexican blend cheese and sour cream if desired. I love to serve this with sweet miracle maize cornbread.
[Name] NOMATO SAUCE in the Instant Pot; AIP Paleo [AuthorId] 364186 [AuthorName] shields.a [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-20T20:09:00Z [Description] No tomatoes! Use as a tomato sauce substitute, or enjoy this wonderful sauce for its own sake. This recipe uses butternut squash and beets, along with classic Italian seasoning--made fast and easy in an Instant Pot multifunction pressure cooker. I adapted this recipe for the IP, and for the Autoimmune Protocol (AIP) version of the Paleo diet. It is based on the "Macro Red" sauce recipe found in the "Passionate Vegetarian" cookbook by Crescent Dragonwagon. Nutritious, delicious--try it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/92/Ha3asiW5RgicXPS0Ek8c_WIN_20171022_19_33_44_Pro.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "European", "Pressure Cooker", "< 60 Mins", "Stove Top", "Small Appliance"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "4", "1 -2", "1 -2", "1 -2", "1/4", "1/4", "1/2", "1 1/2 - 2", "2", "1 1/2", "2 -3", "1/4"] [RecipeIngredientParts] ["beets", "water", "onion", "garlic cloves", "olive oil", "dried basil", "dried oregano", "dried rosemary", "dried thyme", "bay leaf", "broth", "apple cider vinegar", "honey", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.2 [FatContent] 2.6 [SaturatedFatContent] 0.4 [CholesterolContent] 0.1 [SodiumContent] 951.2 [CarbohydrateContent] 28.1 [FiberContent] 4.6 [SugarContent] 7.9 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 6 cups [RecipeInstructions] Peel, seed, and cut the butternut squash into 1 1/2 to 2-inch chunks. I use a vegetable peeler to remove the hard outer peel. Peel and chunk the beets. Place 1 cup water in the Instant Pot (IP] then add the butternut squash and beets. Close the lid, turn the vent knob to Sealing, press Manual, and cook at High Pressure for 15 minutes. Meanwhile, using a food processor, chop the onion. Remove and set aside. Clean and wipe out work bowl. Press or mince the garlic, and set aside. Into a small bowl, measure out the basil, oregano, rosemary and thyme, crushing between fingertips. Add the bay leaf. When the butternut squash and beets are done, press Cancel. You can Quick Release the pressure, or allow it to Natural Release. Remove the cooked vegetable chunks, drain and place in food processor. Pulse a few times, then process until it forms a fairly smooth puree. Clean and dry the IP's silver inner pot, and replace it in the IP. Select Sauté, and wait until the IP reads Hot. Add olive oil, and when hot, add the onions and sauté for 3 to 4 minutes. Add garlic and stir for another minute, then hit Cancel to turn off the Sauté function. Add bone broth (or stock] and the butternut squash and beet puree to the IP and stir to combine. Add the herbs, vinegar, and honey. Add salt and black pepper (omit black pepper for AIP]. Stir to combine. Select Sauté, then press Adjust to change the setting to Low. Continue to stir as the sauce comes to a simmer. Correct the seasonings, adding more vinegar, honey, or salt to taste. Add more broth for a thinner consistency, if desired. Let the sauce simmer for 5 to 10 minutes to allow the flavors to combine. Hit Cancel. The sauce is ready to enjoy as a substitute for tomato sauce, or as a puree soup! Freeze extra sauce in 1/2-cup portions for convenient storage: I have extra large silicone ice cube trays I use to freeze sauces and broth. Once frozen, I transfer the cubes to a Ziploc freezer storage bag.
[Name] Mexican Stuffed Shells [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-20T20:09:00Z [Description] Make and share this Mexican Stuffed Shells 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/53/39/93/TA4wMRBQMGmynaoM5CA1_0287822_GK_Next-Level-Eats-300-Taco-Stuffed-Shells-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/93/hcXYbB5tSKecKF6Qal4d_0287822_GK_Next-Level-Eats-300-Taco-Stuffed-Shells-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/up4XK9tQQluF8arIBZqt_0287822_GK_Next-Level-Eats-300-Taco-Stuffed-Shells-4x3_V1.jpg" ] [RecipeCategory] Pasta Shells [Keywords] ["Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "2", "1/4", "1 1/2", "4", "1/4", "1/4", "1", "24", "1 1/2 - 2", "1/2", NA] [RecipeIngredientParts] ["olive oil", "red onion", "garlic clove", "ground beef", "kosher salt", "chunky salsa", "cream cheese", "cheddar cheese", "monterey jack cheese", "jumbo pasta shells", "pico de gallo", "cilantro leaf", "sour cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 323.6 [FatContent] 23.2 [SaturatedFatContent] 10.3 [CholesterolContent] 81.4 [SodiumContent] 1069.7 [CarbohydrateContent] 9.8 [FiberContent] 2.1 [SugarContent] 5.9 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish; set aside. Heat 1 tablespoon olive oil in a large saute pan over medium high heat. Add onions and garlic and cook until softened, about 3 minutes. Add beef and taco seasoning and cook until beef is no longer pink, about 3-5 minutes. Stir in salsa and bring to a simmer, then add the cream cheese, 1/4 cup cheddar cheese and 1/4 cup grated Monterey Jack cheese and stir until completely melted and combined. Spoon 1/2 cup enchilada sauce into bottom of prepared baking dish. Stuff shells with the beef and cheese mixture and arrange in the dish, keeping the shells close together. Drizzle the remaining 1/2 cup enchilada sauce over the shells and top with remaining 1 cup grated cheddar cheese and 1 cup grated Monterey Jack cheese. Bake 20 minutes until cheese is melted and sauce is bubbling. Top with pico de gallo and cilantro leaves for garnish.
[Name] Buffalo Chicken Stuffed Shells [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-10-20T20:10:00Z [Description] Make and share this Buffalo Chicken Stuffed Shells 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/53/39/94/G1sPhcRQvmrhe9F3TkNQ_0287823_GK_Next-Level-Eats-300-Buffalo-Chicken-Stuffed-Shells-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/94/TrGchIDqQLOU1oFuwP16_AEC04704-EEA6-4CE5-8001-807F6CE1FBAA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/86zSNnJUQOKGDrYMTjZc_0287823_GK_Next-Level-Eats-300-Buffalo-Chicken-Stuffed-Shells-4x3_V1.jpg" ] [RecipeCategory] Chicken [Keywords] ["Pasta Shells", "Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/4", "1/4", "2", "1 1/4", "1/2", "1/4", "1", "1/2", "1/2", "1", "1", "18", "1/4", "2", "3/4", "8", "1", "1/4", "1/8"] [RecipeIngredientParts] ["olive oil", "yellow onion", "celery", "carrot", "salt", "pepper", "ricotta cheese", "parmesan cheese", "blue cheese", "mozzarella cheese", "egg", "jumbo pasta shells", "scallion tops", "butter", "white wine vinegar", "kosher salt", "ground black pepper"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 793.6 [FatContent] 66.2 [SaturatedFatContent] 32.5 [CholesterolContent] 242.2 [SodiumContent] 2656.9 [CarbohydrateContent] 8.4 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 41.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Heat olive oil in a medium skillet over medium heat. Cook onion, celery and carrot until vegetables are softened, about 5 minutes. Stir in shredded. chicken, 1/4 cup buffalo sauce, salt and pepper. Set aside to cool slightly. In a large bowl, stir to combine ricotta cheese, 1/4 cup parmesan cheese, 1/4 cup blue cheese, 1/2 cup mozzarella cheese and egg. Fold in chicken and vegetable mixture until combined. Lightly coat an 7x10 baking dish with olive oil. Spoon 1/4 cup buffalo sauce into the bottom of the dish. Fill shells with chicken and cheese mixture and arrange in prepared baking dish. Top evenly with 1/2 cup buffalo sauce, 1/4 cup parmesan cheese, 1/4 cup blue cheese and 1/2 cup mozzarella cheese. Bake for 25 minutes. Top shells with remaining buffalo sauce, a drizzle of ranch dressing and sliced scallions. To Make the Buffalo Sauce: Combine all ingredients in a small saucepan over medium high heat. Whisk until butter is completely melted. See aside to cool. Makes 1 1/4 cup.
[Name] Chicken and Broccoli Alfredo Stuffed Shells [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-10-20T20:10:00Z [Description] Make and share this Chicken and Broccoli Alfredo Stuffed Shells 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/53/39/95/JNpbQtunRwG09Ly6N3Mn_0287824_GK_Next-Level-Eats-300-Chicken-Alfredo-Stuffed-Shells-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/95/XDJ3p2iDSTKTwcquYkqU_0287824_GK_Next-Level-Eats-300-Chicken-Alfredo-Stuffed-Shells-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/95/keaQELyJTgqX1WEloW3M_0287824_GK_Next-Level-Eats-300-Chicken-Alfredo-Stuffed-Shells-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/95/UlNT1jeUSdSlqW1kK0hn_0287824_GK_Next-Level-Eats-300-Chicken-Alfredo-Stuffed-Shells-4x3_V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/amZTIVTTREuqzS7MlNAx_0287824_GK_Next-Level-Eats-300-Chicken-Alfredo-Stuffed-Shells-4x3_V5.jpg"] [RecipeCategory] Chicken [Keywords] ["Pasta Shells", "Poultry", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "3", "3", "2", "1/2", "3/4", "1/4", NA, "28"] [RecipeIngredientParts] ["unsalted butter", "garlic cloves", "heavy cream", "parmesan cheese", "chicken", "broccoli", "Italian parsley", "mozzarella cheese", "kosher salt", "ground black pepper", "olive oil", "jumbo pasta shells"] [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 425.1 [FatContent] 40.2 [SaturatedFatContent] 24.8 [CholesterolContent] 140.9 [SodiumContent] 650.6 [CarbohydrateContent] 6.6 [FiberContent] 1.3 [SugarContent] 1.1 [ProteinContent] 11.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees F. Brush or spray a 1 1/2 quart baking dish with olive oil or cooking spray; set aside. To make Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add heavy cream, bring to a simmer and cook until slightly reduced and thickened, about 5 minutes. Stir in 1 cup parmesan cheese; set aside. In a large bowl, combine shredded chicken, chopped broccoli, 2 tablespoons chopped parsley, 1/2 cup shredded mozzarella cheese, salt and pepper. Add 1 1/2 cups Alfredo sauce and fold to coat chicken and broccoli. Spoon 1/4 cup Alfredo sauce into prepared baking dish and spread to coat. Fill shells with a large spoonful of the chicken and broccoli mixture and arrange in dish. Ladle remaining Alfredo sauce over shells, then top with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese. Bake uncovered for 20 minutes until sauce is bubbling. Garnish with 2 tablespoons chopped parsley and serve.
[Name] Cranberry Salsa [AuthorId] 2001759430 [AuthorName] Low Stress Feasting [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-10-20T20:10:00Z [Description] This is good on top of anything that suits your fancy. I really like it on top of salmon, but I've even put in on Spam. Plan ahead, as this should be refrigerated for several hours or overnight before serving. Freezes well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001759430/yQA5zgK8SZiVlV2zGC72_CRANBERRY%20SALSA.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "No Cook", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "2 -3", "1/2", "1"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "green onions", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.3 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.2 [CarbohydrateContent] 48.3 [FiberContent] 4.1 [SugarContent] 41.0 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Put cranberries and sugar a little at a time into a blender and pulse until coarsely chopped. Scrape into a bowl and repeat until all berries/sugar have been processed. Stir in remaining ingredients. Mix well. Cover and refrigerate for several hours or overnight.
[Name] Pecan Pie Cheesecake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2017-10-20T20:10:00Z [Description] Make and share this Pecan Pie Cheesecake recipe from Food.com. 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"light brown sugar", "all-purpose flour", "eggs", "heavy cream", "unsalted butter", "light brown sugar", "pecans", "heavy cream", "salt"] [AggregatedRating] 4.5 [ReviewCount] 101.0 [Calories] 11232.9 [FatContent] 835.0 [SaturatedFatContent] 367.4 [CholesterolContent] 2849.9 [SodiumContent] 4978.3 [CarbohydrateContent] 894.2 [FiberContent] 35.8 [SugarContent] 635.0 [ProteinContent] 129.2 [RecipeServings] nan [RecipeYield] 1 9-inch cake [RecipeInstructions] Preheat oven to 325 degrees F. In a large bowl, combine graham cracker crumbs, sugar and butter. Press evenly into bottom and halfway up the side of a 9-inch springform pan. Bake for 6-8 minutes; set aside to cool. In a small saucepan over medium heat, melt 6 tablespoons butter. Add 1/2 cup light brown sugar and cook, stirring occasionally, until starting to bubble and sugar is dissolved, about 2 minutes. Remove from heat and stir in dark corn syrup, 1 1/2 cup chopped pecans, eggs, vanilla extract and salt. Pour into prepared crust; set aside. In a stand mixer with paddle attachment, beat cream cheese, 1 cup light brown sugar and flour until fluffy. Add eggs, one at a time, beating after each addition until just combined. Add 1 cup heavy cream and stir until well combined. Pour over pecan pie filling and place springform pan on a baking sheet. Bake for 60-70 minutes until cake jiggles slightly when moved or toothpick inserted in the center comes out clean. Turn off oven and leave cake in for 1 hour, then remove from oven and let cool completely. To Make the Pecan Topping: Melt butter in a small saucepan over medium heat. Add brown sugar and cook until bubbling, about 3-5 minutes. Remove from heat and stir in 1 1/2 cups toasted pecans, 1/3 cup heavy cream and pinch of salt. Let cool to room temperature then spoon over. cooled cheesecake. Slice to serve or store refrigerated.
[Name] Turban Squash Soup [AuthorId] 2001140819 [AuthorName] joyce_ringer [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-10-20T20:11:00Z [Description] Turban squash taste just like any other squash – but what an incredible visual effect! With dramatic orange-and-white stripes topping off a brilliant red bottom layer, the turban squash itself makes a stunning “bowl” for the soup, a simple way to bring photoshoot-worthy glamor to your own table. It’s a recipe that kids are sure to appreciate, and even grown-ups can’t resist the exotic beauty of such an unusual vegetable. If you’re cooking for more than one, this can get a little tricky (since you only need one squash for the soup), but you could always just buy more than one squash and save the flesh from the extras for another recipe. Most squash recipes are pretty flexible and they’ll turn out just fine whatever kind you use, so don’t be afraid to sub in the turban squash for butternut or another variety where you need it. As well as being beautiful to look at, this soup is also rich and creamy from the addition of coconut milk and homemade chicken stock. The other vegetables – carrots, leeks, and sweet potato – complement the flavor of the squash without overwhelming it, so the star of the show gets its chance to shine. If you’re cooking for a party or special occasion, this is a great crowd-pleaser dish, or just whip up a batch to treat yourself on a nippy afternoon. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "2", "3 1/2", "1/2", "1"] [RecipeIngredientParts] ["leek", "carrots", "sweet potato", "coconut oil", "coconut milk", "fresh dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.8 [FatContent] 31.0 [SaturatedFatContent] 23.9 [CholesterolContent] 12.6 [SodiumContent] 694.8 [CarbohydrateContent] 41.6 [FiberContent] 4.5 [SugarContent] 14.0 [ProteinContent] 14.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] emove the flesh from the squash. If you cut-off the top of the squash and then manually remove the seeds, it should then be easy to use a knife to remove most of the flesh from the squash. Melt the cooking fat in a saucepan placed over a medium heat. Add the leek, carrots, sweet potato, and the flesh of the squash, and cook for about 5 minutes. Add the chicken stock, cover, and let simmer until the vegetables are soft (about 30 min]. Transfer the vegetables and broth to a blender or food processor and purée. Return to the pot and turn the heat down to low. Stir in the coconut milk and season to taste. Serve with fresh dill to garnish.
[Name] Chocolate Pumpkin Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT50M [TotalTime] PT1H50M [DatePublished] 2017-10-20T20:11:00Z [Description] Make and share this Chocolate Pumpkin Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/99/yC1K5qZzRlOC1dx2WV1W_0287831_GK_Next-Level-Eats-300-Turtle-Swirl-Pumpkin-Pie-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/99/VQRiKR0SY6Suv8akGANf_0287831_GK_Next-Level-Eats-300-Turtle-Swirl-Pumpkin-Pie-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/39/99/a4MdX3ZXSOvX8OuJRyda_0287831_GK_Next-Level-Eats-300-Turtle-Swirl-Pumpkin-Pie-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Vac65D6fSpeDNlhHi5qe_0287831_GK_Next-Level-Eats-300-Turtle-Swirl-Pumpkin-Pie-4x3_V4.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Pumpkin", "Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "4", "1", "1/2", "1 1/2", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "maple syrup", "cocoa powder", "eggs", "pumpkin puree", "heavy cream", "pumpkin pie spice", "vanilla extract", "salt", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4998.5 [FatContent] 246.1 [SaturatedFatContent] 83.3 [CholesterolContent] 944.2 [SodiumContent] 3797.0 [CarbohydrateContent] 701.9 [FiberContent] 38.8 [SugarContent] 107.7 [ProteinContent] 72.9 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes. In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside. In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine. Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers. Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing. In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.
[Name] Apple Pie With Cheddar Crust [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H30M [PrepTime] PT1H10M [TotalTime] PT2H40M [DatePublished] 2017-10-20T20:11:00Z [Description] Make and share this Apple Pie With Cheddar Crust 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/53/40/00/18wsml9RfGMqSMalexZN_0287832_GK_Next-Level-Eats-300-Apple-Pie-with-Cheddar-Cheese-Crust-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/00/EVHESlIYTRCgCW0YiwZD_0287832_GK_Next-Level-Eats-300-Apple-Pie-with-Cheddar-Cheese-Crust-4x3_V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/00/SgFTwP72TWK9DCDzjh7a_0287832_GK_Next-Level-Eats-300-Apple-Pie-with-Cheddar-Cheese-Crust-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/J9pGt3SURgqce9MGNveL_0287832_GK_Next-Level-Eats-300-Apple-Pie-with-Cheddar-Cheese-Crust-4x3_V1.jpg"] [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "1", "4", "1/2", "2 1/2", "1", "2/3", "3", "1", "1", "2", "1", "1", "1 -2", NA] [RecipeIngredientParts] ["all-purpose flour", "kosher salt", "unsalted butter", "sharp cheddar cheese", "cold water", "apples", "lemon", "granulated sugar", "cornstarch", "ground cinnamon", "salt", "unsalted butter", "heavy cream", "turbinado sugar", "ice cream"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 4958.7 [FatContent] 257.1 [SaturatedFatContent] 158.9 [CholesterolContent] 859.5 [SodiumContent] 2092.0 [CarbohydrateContent] 623.9 [FiberContent] 50.0 [SugarContent] 302.1 [ProteinContent] 70.5 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] To Make the Dough: Place flour and 1/2 teaspoon salt in a food processor and pulse to combine. Add butter and cheddar cheese and pulse 4-5 times until pea-size chunks form in the flour. Pulse the ice water into dough until dough holds together when squeezed. If dough seems dry, add more water, a tablespoon at a time, until the dough just holds together. Turn dough out onto a lightly floured work surface and bring together into a ball. Divide dough in half, cover each half tightly with plastic wrap and flatten into a 1-inch thick rounds. Refrigerate for 30 minutes or until dough is well chilled. To Make the Filling: Preheat oven to 375 degrees F. In a large bowl, combine apples, lemon zest and juice, sugar, cornstarch, cinnamon and pinch salt. Set aside while you roll out dough. On a lightly floured surface, roll one dough into a round that fits into a 9-inch pie pan with enough for a 1-inch overhang. Transfer dough to pie plate and and use your hands to press into the dish. Spoon the apple filling into the dish, spreading evenly. Dot with 2 tablespoons cubed butter. Roll the remaining pie dough out to a 1/4-inch thick round. Use a fluted pastry wheel to cut 12 1-inch wide strips. Arrange the dough in a lattice over the pie. Trim the edges to make a 1-inch overhang around the pie. Tuck dough under and crimp edges. Whisk to combine egg yolk and heavy cream. Brush over dough and sprinkle with turbinado sugar. Place pie on a baking sheet and bake until center is bubbling and crust is golden, about 75-90 minutes. Let cool on a wire rack, slice to serve.
[Name] Strawberry Holiday Tree [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-10-20T20:11:00Z [Description] Make and share this Strawberry Holiday Tree 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/AEqgc95zQW6RjbAC57lH_0287838_GK_Next-Level-Eats-300-Chocolate-Covered-Strawberry-Xmas-Tree-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/01/M3xC4LurTqKgANi7LAoS_0287838_GK_Next-Level-Eats-300-Chocolate-Covered-Strawberry-Xmas-Tree-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/01/So3AVioEQVirT5DfgAs5_IMG_4810.JPG" ] [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["12", "2", "3 1/2 - 4", "25 -30", "1/2"] [RecipeIngredientParts] ["coconut oil", "strawberries", "of fresh mint", "confectioners' sugar"] [AggregatedRating] 5.0 [ReviewCount] 3.0 [Calories] 163.8 [FatContent] 7.7 [SaturatedFatContent] 4.6 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 26.7 [FiberContent] 3.5 [SugarContent] 21.5 [ProteinContent] 1.7 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] *Need 12x4-inch (or larger] Styrofoam cone and toothpicks. To prepare cone, wrap completely with parchment paper, using toothpicks to hold parchment in place. Set cone on the center a festive serving platter. In a medium bowl, place chocolate and coconut oil in a double boiler or heatproof bowl set over barely simmering water. Heat chocolate, stirring occasionally, until completely melted, then remove from heat. Working one at a time and starting with the largest berries at the bottom, dip the cut stem side of the strawberry into the chocolate then place it onto the parchment wrapped cone. Repeat process, placing the berries in rows and stacking them on top of each other to reach the top of the tree. Once all of the berries are placed on the cone, arrange mint sprigs in the spaces between the berries. Place confectioners sugar in a sifter and tap around the tree to dust with sugar.
[Name] Cranberry and Brie Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-10-20T20:17:00Z [Description] Make and share this Cranberry and Brie Bites 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/53/40/02/7Wnlte0QT1ijNdNAHXKS_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/02/RCFPAoxGSS2yf9gXFOz5_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/02/z8tXsEhnTL2VacgRzh8I_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/02/qddphHxmTbynug7z6jtC_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/02/DfGRc4dpTHqMzQDzhLXd_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/02/kOTM6yfUTVmW5txkXkzo_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/M86zTjU3SyEAUuD6L0ig_0287839_GK_Level-Eats-300-4-Ingredient-Cranberry-%26-Brie-Bites-4x3_V7.jpg"] [RecipeCategory] Cheese [Keywords] ["Fruit", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "18"] [RecipeIngredientParts] ["frozen puff pastry", "egg", "cranberry sauce", "fresh thyme sprigs"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 132.9 [FatContent] 9.0 [SaturatedFatContent] 3.6 [CholesterolContent] 23.0 [SodiumContent] 119.5 [CarbohydrateContent] 9.2 [FiberContent] 0.3 [SugarContent] 3.1 [ProteinContent] 4.0 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Line a baking sheet with parchment paper, set aside. Place pastry on a clean work surface and cut into 36 squares. Brush all squares with egg wash, then place one square on top of the other to make 18 stacks, each with 2 squares of pastry. Place on prepared sheet, about 2 inches apart, and bake until puffed and golden, about 13-15 minutes. Remove baking sheet from oven and top each puffed square with a piece of brie cheese. Return to oven and bake until cheese melts, about 3-5 minutes. Place on a serving platter and top each with a small spoonful of cranberry sauce and a small sprig of thyme for garnish.
[Name] Bell Peppers, Cucumber and Chickpea Salad [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-10-20T23:12:00Z [Description] "Ensalada de Pepino, Pimiento y Garbanzo" Delightfully colorful and refreshing salad from Pati Jinich [Images] character(0) [RecipeCategory] Peppers [Keywords] ["Beans", "Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1/4", "2", "2", "2", "1", "1", NA, "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["lime juice", "red wine vinegar", "olive oil", "oregano", "mint", "red onions", "kosher salt", "black pepper", "chickpeas", "red bell pepper", "yellow bell pepper", "orange bell pepper", "green bell pepper", "cucumber"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.9 [FatContent] 19.2 [SaturatedFatContent] 2.6 [CholesterolContent] 0.0 [SodiumContent] 611.8 [CarbohydrateContent] 25.4 [FiberContent] 5.4 [SugarContent] 3.4 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day. When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.
[Name] Apfelrotkohl (Red Cabbage With Apples) [AuthorId] 2001525486 [AuthorName] Ray W. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-10-21T00:50:00Z [Description] Make and share this Apfelrotkohl (Red Cabbage With Apples) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "3 -4", "3/4", "1/3", "1", "3 -4"] [RecipeIngredientParts] ["red cabbage", "onion", "olive oil", "tart apples", "sugar", "apple cider vinegar", "salt", "whole cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.4 [FatContent] 5.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 322.9 [CarbohydrateContent] 37.8 [FiberContent] 4.3 [SugarContent] 30.5 [ProteinContent] 1.9 [RecipeServings] 8.0 [RecipeYield] 3 quarts [RecipeInstructions] Coarsely chop onion and saute in oil in a heave 6 quart pot or dutch oven. When onion starts to soften, add cabbage, stir and cover and saute on medium low for 10 minutes, stirring occasionally until cabbage starts to soften. Stir in seasoning and sugar (substitute 1/4 cup of molasses for 1/4 cup sugar if desired]. Add apples and vinegar, stir. Reduce to simmer and cover. Let cook for 30 minutes until a nice consistency is reached. Serve hot and Enjoy!
[Name] Spinach & Strawberry Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-21T02:09:00Z [Description] Here’s another healthy breakfast recipe that we’ve created for Fertility Road magazine. For those that are short on time in the morning, this quick and simple smoothie recipe is the perfect fertility boosting breakfast option. Citrus fruits like oranges are one of the best sources of vitamin C, which is vital to your fertility-enhancing diet. They also contain potassium, calcium, folate and B vitamins, which are all important nutrients in the conception process and can help you get pregnant by regulating ovulation. Strawberries are also loaded with vitamin C and folate, and are good at protecting eggs from damage and aging due to their high levels of antioxidants. They have also been linked to naturally increasing a woman’s libido. Spinach is high in folate, which has been shown to improve ovulation. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/stf8YxMRQabT8EfTlkKQ_green-smoothie-recipe-768x512.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "240", "225", "470", "45"] [RecipeIngredientParts] ["oranges", "strawberries", "spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.9 [FatContent] 4.5 [SaturatedFatContent] 2.6 [CholesterolContent] 15.6 [SodiumContent] 74.1 [CarbohydrateContent] 30.4 [FiberContent] 5.9 [SugarContent] 23.4 [ProteinContent] 6.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] De-stem and chop up the strawberries, then place in a blender with the rest of the ingredients. Blend until smooth, creamy and delicious.
[Name] Smoked Salmon & Scrambled Egg With Healthy Hash Browns [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-21T02:12:00Z [Description] If you’re looking for a delicious breakfast recipe that packs a nutritional punch, then this is the breakfast for you. It will provide you with at least 25% of your RDA for lots of nutrients such as: protein, carbs, potassium, fibre, calcium and lots of other vitamins and minerals, and it tastes delicious too. We’ve added some nutritional yeast to the hash browns, this gives them such a great nutty and cheese flavour that we just love. Hope you enjoy them too! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ZKisDzOsQgKTyJZgX9mS_Smoked-Salmon-Scrambled-Egg-With-Healthy-Hash-Browns.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["115", "1", "60", "300", "1", "3", "1", "30", "1", "1"] [RecipeIngredientParts] ["spinach", "olive oil", "smoked salmon", "russet potatoes", "nutritional yeast", "egg", "soya milk", "dried oregano", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.6 [FatContent] 13.0 [SaturatedFatContent] 2.3 [CholesterolContent] 99.9 [SodiumContent] 342.8 [CarbohydrateContent] 38.1 [FiberContent] 10.1 [SugarContent] 2.2 [ProteinContent] 21.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 175C/350°F.", "Chop the potatoes (We leave the skin on as it contains a lot of nutrition, but you can peel if you prefer], then grate or use the shredding feature on your food processor.", "Place the grated potatoes in a clean kitchen towel and squeeze out all the excess water, then place in a mixing bowl. Add in the nutritional yeast, ground almonds and dried oregano and mix well.", "Divide the mixture into small balls then flatten (if you make them too big, the middle of the hash brown won't be cooked through].", "Place in the oven for 15-20 minutes (until the outside has started to crisp].", "After about 15 minutes start making the scrambled egg and spinach. Place the spinach in a pan of boiling water to wilt for 3 minutes.", "Crack the egg into a bowl and mix with the soya milk and pepper. Heat the olive oil in a frying pan, then pour in the egg mixture, leave it to settle for about 30 seconds, then stir continuously until the eggs are softly set.", "Slice up the smoked salmon, then plate everything up and serve." ]
[Name] Chilled Avocado & Cucumber Soup [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-10-21T02:15:00Z [Description] This delicious chilled avocado and cucumber soup recipe is refreshing, light and full of nutrition. It makes the perfect lunch or starter and is super easy to prepare, so is great for when you’re short on time. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/SgIbtogPRdaCpr1BuUaU_Chilled-Avocado-Soup.jpg" [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["360", "3", "4", "150", "100", "1", "1", "1", "1"] [RecipeIngredientParts] ["cucumbers", "avocados", "spring onions", "vegetable broth", "soymilk", "lemon", "garlic clove", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.3 [FatContent] 30.3 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 37.4 [CarbohydrateContent] 27.2 [FiberContent] 15.3 [SugarContent] 5.6 [ProteinContent] 6.5 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Peel and de-stone 2 of the avocados and chop the cucumber and 3 of the spring onions. Place in a food processor or blender with the vegetable stock, soy milk, lemon juice and crushed garlic clove. Blitz until smooth and creamy. Place the soup in the fridge to chill - then when ready to eat, serve with the other avocado sliced on top, Greek yoghurt, the final spring onion (chopped] and fresh parsley.
[Name] Slow Cooked Leek & Potato Soup [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-10-21T02:17:00Z [Description] This delicious leek and potato soup is such a tasty and nutritious winter soup recipe. We love making soup in the slow cooker as it so easy to do and there’s nothing better than having your dinner ready and waiting for you when you get home from work. To give this recipe a delicious crunch, we’ve also topped it with hazelnuts (which make a fantastic healthy alternative to croutons, and they taste great too). Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/cKRvJp8RdiaPzKVYqfaf_Leek-Potato-Soup.jpg" [RecipeCategory] Free Of... [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "130", "375", "3", "1", "4", "4", "20"] [RecipeIngredientParts] ["onion", "leeks", "broccoli", "sweet potatoes", "garlic cloves", "vegetable broth", "nutritional yeast", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.9 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.7 [SodiumContent] 77.0 [CarbohydrateContent] 33.5 [FiberContent] 6.6 [SugarContent] 7.9 [ProteinContent] 6.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Peel and crush the garlic, then chop the rest of the vegetables (We leave the skin on our sweet potatoes as it's full of nutrition, but you can peel them if you prefer]. Place all the ingredients (except for the hazelnuts, nutritional yeast and yoghurt] into your slow cooker, then cook on a low heat for 6-8 hours. Blend and then serve with the hazelnuts, nutritional yeast and yoghurt on top.
[Name] Strawberry, Orange & Banana Frappe [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-21T02:18:00Z [Description] This delicious strawberry frappe recipe is healthy, full of nutrition and tastes divine. We’ve used frozen bananas for this recipe as it makes the drink nice and cold, but if you don’t have time to freeze, there’s no need, just refrigerate the smoothie for a short while before serving. This recipe is high in potassium, fibre, vitamin C, vitamin B, magnesium and folate and has only 132 calories per serving – what are you waiting for? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/AMB0EjoQrWkv5oLCvkga_Strawberry-Orange-Banana-Frappe.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "360", "150"] [RecipeIngredientParts] ["bananas", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 132.8 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.4 [CarbohydrateContent] 32.4 [FiberContent] 3.0 [SugarContent] 21.3 [ProteinContent] 1.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place the bananas and chopped and de-stemed strawberries in a blender with the orange juice and blitz until smooth and delicious. Enjoy.
[Name] Aunt Jemima Buckwheat Pancake Makeover [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-10-21T12:18:00Z [Description] This is the official "replacement" recipe that Quaker posted after stopping production of their Buckwheat Pancake Mix [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Cholesterol", "Healthy", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "1/3", "1/2"] [RecipeIngredientParts] ["buckwheat flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 50.2 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 2.0 [SodiumContent] 137.1 [CarbohydrateContent] 9.8 [FiberContent] 0.7 [SugarContent] 0.1 [ProteinContent] 1.5 [RecipeServings] 10.0 [RecipeYield] 10 Pancakes [RecipeInstructions] "Combine 1 cup of above mix with 3/4 cup of milk, 1 egg and 1 tablespoon of oil."
[Name] Sour Cream Banana Bread Doubled [AuthorId] 2001054945 [AuthorName] Carolyn M. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-21T17:11:00Z [Description] Make and share this Sour Cream Banana Bread Doubled recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "4", "2", "3", "2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "flour", "baking soda", "salt", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.6 [FatContent] 21.1 [SaturatedFatContent] 12.5 [CholesterolContent] 112.6 [SodiumContent] 579.0 [CarbohydrateContent] 66.5 [FiberContent] 1.8 [SugarContent] 38.8 [ProteinContent] 6.3 [RecipeServings] 12.0 [RecipeYield] 2 loaves [RecipeInstructions] Grease 2 large loaf pans. Cream butter, sugar, eggs, and vanilla. Add sour cream. Add dry ingredients, then bananas. Mix well. Bake at 350 F for one hour.
[Name] Flourless Chocolate Cookie [AuthorId] 201427 [AuthorName] WildLightning [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-10-21T22:57:00Z [Description] Make and share this Flourless Chocolate Cookie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2/3", "2", "2", "2", "1", "2", "1 1/2", "1"] [RecipeIngredientParts] ["peanut butter", "eggs", "salted butter", "water", "pure vanilla extract", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.6 [FatContent] 19.1 [SaturatedFatContent] 4.8 [CholesterolContent] 50.3 [SodiumContent] 336.2 [CarbohydrateContent] 7.3 [FiberContent] 2.4 [SugarContent] 3.1 [ProteinContent] 9.9 [RecipeServings] 8.0 [RecipeYield] 16 Cookies [RecipeInstructions] Preheat oven to 350°F Line a rimmed baking sheet with a silicone baking mat or parchment paper. In a large mixing bowl, combine the peanut butter, truvia sweetener, cocoa powder, almond flour, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 16 medium sized cookies. You can make them smaller to yield more cookies. Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
[Name] Tropical Wave Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT1H5M [TotalTime] PT1H5M [DatePublished] 2017-10-22T03:52:00Z [Description] If you fancy a taste of tropical paradise, then this delicious, healthy and nutritious drink is for you. We’ve made it with frozen fruit so it tastes ice cold, but if you don’t have the time to freeze, it’s fine not to. Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ADZy2UBLTVNOuqP9mCJP_Tropical-Wave-Smoothie.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["165", "110", "1/2", "1", "60", "240"] [RecipeIngredientParts] ["pineapple chunks", "mangoes", "lime", "banana", "pears", "soya milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 1.8 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 42.4 [CarbohydrateContent] 34.5 [FiberContent] 3.7 [SugarContent] 25.5 [ProteinContent] 3.8 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the banana, mango and pineapple, then freeze for 1 hour. Remove from the freezer and place in a blender with the chopped pear, lime juice and soya milk. Blend until a smooth and creamy consistency is reached.
[Name] Vanilla Porridge [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-10-22T03:54:00Z [Description] This quick and easy vanilla porridge recipe is our new favourite breakfast, do we always say that? It’s super easy to make, delicious, creamy and naturally sweet. You can play around with the toppings and use any mixture of your favourite nuts and fruits. We’ve gone for cranberries, nectarines, banana, walnuts and dried apricots and it was delicious. If you like your porridge super creamy – a good tip is to soak them in the milk overnight before cooking. 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/djDMTW1DQIqrOouc1Kld_Vanilla-Porridge.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "7", "1/2", "1", "10", "10", "1/2", "160", "45"] [RecipeIngredientParts] ["vanilla pod", "cranberries", "nectarine", "maple syrup", "walnuts", "banana", "oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.1 [FatContent] 10.1 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 61.0 [FiberContent] 8.7 [SugarContent] 21.4 [ProteinContent] 10.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Split the vanilla bean and scrape out the inside, then place in a saucepan with the oats and almond milk. Heat over a medium heat for 5 minutes, stirring regularly. Meanwhile, slice the nectarine, banana and crush the walnuts. When the porridge is ready, top with the fruit, nuts and maple syrup.
[Name] Tomato & Lentil Soup [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT1M [TotalTime] PT31M [DatePublished] 2017-10-22T03:56:00Z [Description] This delicious tomato and lentil soup recipe is super easy to make and full of nutrition. One bowl has only 264 calories, 19g of protein, 16g fibre, and is high in folate, magnesium, vitamin B, iron and potassium. What’s not to love? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Q991Cb8PSNGuWMrxu8kN_Tomato-Lentil-Soup.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "4", "635", "400", "1", "1", "1", "2500", "3"] [RecipeIngredientParts] ["coconut oil", "onions", "garlic cloves", "lentils", "tomatoes", "dried thyme", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.7 [FatContent] 1.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 17.7 [FiberContent] 6.4 [SugarContent] 3.2 [ProteinContent] 6.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Heat the coconut oil in a large frying pan. Peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened. Crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. Mix until combined, then cook for a further 2 minutes. In a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. Stir until well combined, then bring to the boil. Once boiling reduce to a simmer and leave for 15-20 minutes. Serve with Greek yoghurt on top.
[Name] Sweet Potato Toast With ‘Cheesy’ Beans [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-22T04:04:00Z [Description] Who loves cheesy beans? Well did you know you can get the same great taste without adding even a gram of cheese? Enter nutritional yeast, one of our store cupboard essentials. These flakes of nutritious goodness might look bland, but they most certainly aren’t. They’re full of nutrition and flavour and when added to your favourite recipes provide a yummy nutty, cheesy flavour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/COPQr61TT23xFx5XOEqB_Sweet-Potato-Toast-With-Beans.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "8", "3", "1", "1", "1"] [RecipeIngredientParts] ["sweet potato", "tomatoes", "white mushrooms", "nutritional yeast", "coconut oil", "black pepper", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 180.4 [FatContent] 2.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 367.2 [CarbohydrateContent] 35.1 [FiberContent] 8.7 [SugarContent] 11.6 [ProteinContent] 10.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the baked beans in a saucepan and cook over a medium heat for 4-5 minutes. Heat the coconut oil in a frying pan, slice the tomatoes and mushrooms, then fry until softened. Slice the sweet potato and toast in the toaster or under the grill until cooked through. When the sweet potato is ready, plate up and serve with the beans, tomato, mushrooms, nutritional yeast, black pepper and coriander on top.
[Name] Sweet Potato Toast With Avo & Egg [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-22T04:06:00Z [Description] Avo has got to be everyone’s favourite brunch item at the minute, so we couldn’t really not include it in these recipes. This recipe is super nutritious, it’s high in protein, potassium, fibre, vitamin A, vitamin C, vitamin B, vitamin E, vitamin K, and folate. It’s low in calories too at only 319 per serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/GIk3c5BUQki2uVV7KRp2_Sweet-potato-avo-and-egg.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "4", "20", "40", "80", "4"] [RecipeIngredientParts] ["sweet potato", "avocado", "eggs", "pomegranates", "walnuts", "kale", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.2 [FatContent] 23.4 [SaturatedFatContent] 7.2 [CholesterolContent] 186.0 [SodiumContent] 101.3 [CarbohydrateContent] 15.5 [FiberContent] 5.6 [SugarContent] 2.8 [ProteinContent] 10.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a pan of water until boiling, then create a vortex by stirring the water quickly, crack the eggs and drop into the centre of the vortex. Leave to cook for 3-4 minutes.", "Slice the sweet potato, then add to the toaster or place under the grill to cook.", "Heat the coconut oil in a frying pan, then gently fry the kale for 2-3 minutes.", "When the sweet potato has cooked through and is ready to eat, spread with the mashed avocado, then place the poached eggs on top.", "Plate up with your cooked kale then sprinkle with the walnuts and pomegranate on top." ]
[Name] Sweet Potato Toast With Almond Butter [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-23T01:40:00Z [Description] Make and share this Sweet Potato Toast With Almond Butter 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/2001711001/6kyDOln2Rf6Wr87rcpTw_Sweet-potato-toast-with-almond-butter.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2"] [RecipeIngredientParts] ["sweet potato", "almond butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.8 [FatContent] 6.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 23.1 [CarbohydrateContent] 2.0 [FiberContent] 1.1 [SugarContent] 0.5 [ProteinContent] 2.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put the sweet potato in the toaster (or under the grill] until it has cooked through. Spread with the almond butter, then serve.
[Name] Sweet Potato Toast With Almond Butter, Chia & Banana [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-23T01:41:00Z [Description] If you liked the recipe above, why not add a bit of fruit and some chia seeds on top? We love the mixture of almond butter and banana, so this is our favourite sweet potato toast recipe. Hope you enjoy it too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/dAipbyN2TMSLN0AER9bt_Sweet-Potato-Toast-with-Almond-Butter-Banana.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["sweet potato", "almond butter", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.3 [FatContent] 6.1 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 23.6 [CarbohydrateContent] 15.5 [FiberContent] 2.6 [SugarContent] 7.7 [ProteinContent] 2.9 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Put the sweet potato in the toaster (or under the grill] until it has cooked through. Spread with the almond butter, then chop the banana and add to the top and sprinkle with the chia seeds to serve.
[Name] Sweet Potato Toast With Yoghurt & Berries [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-23T01:43:00Z [Description] If you prefer a sweet breakfast to a savoury one then this delectable dish is for you. It is ready in 5 minutes, totally delicious and super healthy – what’s not to love? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/9hcfmH5dTKrMIQ1lTNzT_Sweet-Potato-Toast-with-Yoghurt.jpg" [RecipeCategory] Breakfast [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1"] [RecipeIngredientParts] ["sweet potato", "blueberries", "raspberries", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 2.3 [FiberContent] 0.7 [SugarContent] 1.3 [ProteinContent] 0.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Place the sliced sweet potato in the toaster or under the grill until it has cooked through. Top with the Greek yoghurt and fruit to serve.
[Name] Banana Berry Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-23T01:47:00Z [Description] This delicious and nutritious banana and strawberry smoothie recipe could not be easier. You can use fresh or frozen fruit for this recipe, we usually use frozen as it makes the smoothie really cold and ready to drink. When adding the ginger to this recipe, be sure to just add a tiny bit at a time and keep tasting as you go to ensure it doesn’t get too bitter for you. Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/U5elwjAT9K0t7cFZ48t7_Banana-Berry-Smoothie.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1", "480", "100", "150"] [RecipeIngredientParts] ["ginger", "honey", "banana", "soya milk", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.8 [FatContent] 6.2 [SaturatedFatContent] 1.6 [CholesterolContent] 6.5 [SodiumContent] 146.0 [CarbohydrateContent] 41.6 [FiberContent] 4.7 [SugarContent] 26.7 [ProteinContent] 10.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Grate the ginger, peel and chop the banana then chop and de-stem the strawberries. Place in a blender along with the rest of the ingredients and blitz until smooth and creamy.
[Name] Plantain Fritters With Honey & Yoghurt [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-10-23T01:49:00Z [Description] This recipe came about due to our new found love of plantain. Have you ever tried it before? It’s super delicious and we love to eat it fried with honey, so we began to experiment to find the perfect plantain fritter recipe, and here it is. Hope you enjoy it! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/2UNZPdzyQwK3FjkvgXBo_Plantain-Fritters.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["260", "20", "50", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["plantains", "kale", "egg", "garlic clove", "coconut oil", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.7 [FatContent] 1.6 [SaturatedFatContent] 1.1 [CholesterolContent] 15.5 [SodiumContent] 7.6 [CarbohydrateContent] 8.6 [FiberContent] 0.5 [SugarContent] 4.7 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 12 fritters [RecipeInstructions] Peel the skin from the plantains then grate into a large bowl. Add in the rest of the fritter ingredients (except for the coconut oil] and mix until well combined. Divide into 12 equal parts, roll into balls, then flatten to form your fritters. Heat the coconut oil in a frying pan. Once hot, add in the fritters and fry for 3 minutes on each side. Mix the Greek yoghurt with the honey and use for dipping.
[Name] Latke Double Down [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-10-23T15:24:00Z [Description] Make and share this Latke Double Down 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/53/40/24/U1y1DYt6RFut1nbZcVz4_0287842_GK_Next-Level-Eats-300-Everything-Bagel-Lox-Latkes-4x3_V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/24/6VVKjqIgTKm70t0mV2V7_0287842_GK_Next-Level-Eats-300-Everything-Bagel-Lox-Latkes-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/24/XlZI6qCHToS9jaIMrTDL_0287842_GK_Next-Level-Eats-300-Everything-Bagel-Lox-Latkes-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/Dm86OwnFR060Z3324nzj_0287842_GK_Next-Level-Eats-300-Everything-Bagel-Lox-Latkes-4x3_V3.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Potato", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4", "1/4", "1", "1", "1/2 - 1", "1", "4", "1/2", "6", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["russet potatoes", "yellow onion", "kosher salt", "ground black pepper", "egg", "all-purpose flour", "canola oil", "sour cream", "smoked salmon", "scallion", "tomatoes", "sesame seeds", "poppy seed", "onion", "instant minced garlic", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.4 [FatContent] 28.9 [SaturatedFatContent] 6.4 [CholesterolContent] 55.5 [SodiumContent] 1661.1 [CarbohydrateContent] 18.2 [FiberContent] 2.8 [SugarContent] 3.2 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fill a large bowl with cold water. Working one at a time, peel potatoes and grate on the large holes of a box grater. Place grated potatoes into the bowl with cold water. Once the potatoes have been added to the water and soaked for 1-2 minutes, drain and place in a large clean kitchen towel with the grated onion and squeeze to remove as much liquid as possible. Place potatoes and onion in a large bowl and combine with Everything Bagel Seasoning, salt, pepper, egg and flour. Heat 1/4 cup oil in a large nonstick skillet. Spoon potatoes into skillet, making them into about 3-inch wide and 1/2-inch tall cakes. Cook until crisp and golden, about 4-5 minutes per side. Transfer to a towel-lined place. Repeat with remaining ingredients, adding more as needed to crisp the latkes. To assemble the “Double Down” cakes, spread sour cream on one side of a latke and top with smoked salmon, onions and a slice of tomato. Spread more sour cream on another latke and top the sandwich. Repeat with remaining ingredients. To Make the Everything Bagel Seasoning: In a small bowl, mix ingredients to combine well. Store in an airtight container.
[Name] Shrimp and Bacon Presents [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT40M [TotalTime] PT55M [DatePublished] 2017-10-23T16:57:00Z [Description] Make and share this Shrimp and Bacon Presents 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/53/40/25/CxwdDGgQ0uB39Mc2afI9_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/WPHCI6iqSGi5wsfz8egv_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V10.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/aip9EPARaeXXZQPjmS8V_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V11.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/9Heun9e2SmWmBlDGIJZO_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/zguf6swTHGO3fVvj82GK_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V12.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/uwai8F8mS6fAiEYTu2wQ_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V13.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/Wo5RlTSQDyPxur5gQo0F_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/6B9DlDBRRf6Vmsn44x9p_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/F3oSEwjZSfeYtTC4NEQl_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V6%20(1].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/4lUptSPCQ4MgYEXwhdWY_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/5Mrwd97lQyazIzwEVxVb_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/25/VzbbIwxQf2997712zU26_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/uDtpi9xBQomF4RxZQi35_0287840_GK_Next-Level-Eats-300-Shrimp-%26-Bacon-Presents-4x3_V3.jpg"] [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1", "16", "8", "4", "6", "8", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "shrimp", "phyllo pastry sheets", "butter", "cream cheese", "bacon", "chives", "kosher salt", "ground black pepper", "herbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.2 [FatContent] 9.7 [SaturatedFatContent] 4.7 [CholesterolContent] 22.1 [SodiumContent] 138.8 [CarbohydrateContent] 5.5 [FiberContent] 0.2 [SugarContent] 0.4 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. Line a baking sheet with parchment paper; set aside. Heat oil in a large nonstick skillet over medium high heat. Season shrimp with salt and pepper, then sauté until pink and cooked through, about 1-2 minutes per side. Drain on a towel-lined plate; set aside. Working with 1 phyllo sheet at a time and keeping the rest covered with a towel until ready to use, lay sheet out on a clean, dry work surface. Brush lightly with melted butter, then use a sharp knife to cut the sheet into quarters. Place one sheet on top of the other, making 2 doubled-up squares. Place a shrimp in the center of each square, top with a piece of cream cheese, then a teaspoon of bacon, 1/2 teaspoon chives, and season with salt and pepper. Pull up the corners, gently twist together, use a chive to tie around purses and place on prepared baking sheet. Brush the purse lightly with butter. Repeat with remaining ingredients. Bake purses for 10-12 minutes until golden and crisp.

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