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[Name] Brisket Challah Sliders [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H55M [TotalTime] PT2H25M [DatePublished] 2017-10-23T17:31:00Z [Description] Make and share this Brisket Challah Sliders recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/26/MjHtTfVeS6SKr7CRLPFo_0287843_GK_Next-Level-Eats-300-Brisket-Challah-Sliders-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/26/ydq8UKGxRQGltTcc2Or9_0287843_GK_Next-Level-Eats-300-Brisket-Challah-Sliders-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/26/rwSzgJLNTDG4apPT4jOq_0287843_GK_Next-Level-Eats-300-Brisket-Challah-Sliders-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/g0xJ9vS4SBCkx4TnW06M_0287843_GK_Next-Level-Eats-300-Brisket-Challah-Sliders-4x3_V4.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4", "3 1/3", "1", "1", "2 -3", "4 -6", "1", "3", "3", "2", "1", "2", "1", NA] [RecipeIngredientParts] ["active dry yeast", "sugar", "warm water", "canola oil", "flour", "kosher salt", "egg", "sesame seeds", "beef brisket", "barbecue sauce", "cabbage", "red cabbage", "carrots", "cilantro leaf", "limes", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 275.0 [FatContent] 8.4 [SaturatedFatContent] 2.2 [CholesterolContent] 93.0 [SodiumContent] 348.2 [CarbohydrateContent] 32.9 [FiberContent] 2.5 [SugarContent] 8.4 [ProteinContent] 16.7 [RecipeServings] nan [RecipeYield] 16 rolls [RecipeInstructions] If making by hand, in a large bowl, combine yeast, sugar and water. Let stand until foamy, about 5 minutes. Add oil and yolks and stir to combine, then add flour and salt and stir to combine. Turn dough onto a lightly floured surface and knead until dough is smooth and elastic. If making in a stand mixer, combine yeast, sugar and water in the bowl of a stand mixer. Let stand until foamy, about 5 minutes. Place bowl on stand mixer fitted with a dough hook and add oil and yolks and stir to combine. Add flour and salt and mix on low speed until dough is smooth and elastic. Coat a large bowl lightly with oil. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in a warm draft-free place until doubled in size, about 1 hour. Punch dough down, then cover and let rise again for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Turn dough onto a lightly floured surface. Cut into 16 pieces and cover with a towel. Working one at a time, roll dough into 10-inch ropes, then twist around and tie, tucking the ends underneath. (Alternatively roll each piece of dough into a ball]. Cover and let rest for 10 minutes, then brush dough with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until bread is golden and cooked through. Let cool on wire rack for 10 minutes, then serve. To assemble sandwiches, cut bread in half and pile on brisket, BBQ sauce and cabbage slaw. To Make the Slaw: Combine all ingredients and let sit for 30 minutes or up to overnight.
[Name] Cookie Butter Sufganiyot Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-23T19:06:00Z [Description] Make and share this Cookie Butter Sufganiyot 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/53/40/27/Ac6sPlGdSnSHX9Xm0jOT_0287844_GK_Next-Level-Eats-300-Cookie-Butter-Sufganiyot-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/fzuA5m5ZQYmIOx1sMJg4_0287844_GK_Next-Level-Eats-300-Cookie-Butter-Sufganiyot-Bites-4x3_V2.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Deep Fried", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["canola oil", "sugar", "ground cinnamon", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 629.4 [FatContent] 65.1 [SaturatedFatContent] 10.0 [CholesterolContent] 23.0 [SodiumContent] 220.6 [CarbohydrateContent] 12.7 [FiberContent] 0.2 [SugarContent] 7.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 32 bites [RecipeInstructions] ["Heat oil in a large heavy pot or fryer to 300 degrees F. In a small bowl, stir to combine sugar and cinnamon; set aside.", "Remove biscuit dough from can and separate biscuits. Cut each into quarters. Working in batches, fry the dough, flipping occasionally, until puffed and golden on both sides. Drain on a towel-lined plate then toss in sugar and cinnamon mixture. Repeat process with remaining dough.", "Fill a pastry bag fitted with a small tip with cookie butter. Use a small sharp knife to cut a small slit in the side of the sufganiyot. Carefully pipe the cookie butter into the center of each sufganiyot." ]
[Name] Bitter Lemon Spritz [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-10-23T19:07:00Z [Description] This recipe makes a single cocktail, but the proportions are easily multiplied for those celebrating with a crowd, so keep it in mind for the holidays. You can certainly sub gin for the vodka which is what I do [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/28/XzWVN4x0QmC7dKejIDGK_Bitter%20Lemon%20Spritz.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/97/5/yBOTYS4ESGZR8dWur1bA_Bitter%20Lemon%20Spritz.JPG"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "3", "1", "1"] [RecipeIngredientParts] ["lemon wedge", "vodka", "fresh rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 140.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.2 [CarbohydrateContent] 9.5 [FiberContent] 0.2 [SugarContent] 8.7 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 Cocktail [RecipeInstructions] Add the vodka, lemonade and several ice cubes to the shaker and shake vigorously until chilled and frothy. Transfer the contents of the shaker to a rocks glass, add the club soda. (Add a few extra ice cubes if needed.]. Shake on drops of bitters to top. Serve with a rosemary sprig “swizzle stick.
[Name] Stuffed Champagne Cupcakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT1H25M [TotalTime] PT1H50M [DatePublished] 2017-10-23T19:43:00Z [Description] Make and share this Stuffed Champagne Cupcakes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/29/sDeILSDcQiqsYtjYsyAg_0287847_GK_Next-Level-Eats-300-Champagne-Cupcakes-4x3_V3.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534029/yWL11tBS82aNpdbdleBg_6767B1AC-8672-49F4-9DAE-9D730B92DD58.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/cK6cGMtXRS4R2BaSwwBx_0287847_GK_Next-Level-Eats-300-Champagne-Cupcakes-4x3_V5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/29/jzvc7iJCTRegkDRlPvaT_0287847_GK_Next-Level-Eats-300-Champagne-Cupcakes-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/29/VO8XHJgSXShT7y5sa4Kl_0287847_GK_Next-Level-Eats-300-Champagne-Cupcakes-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/29/nBTgkNLCRc6bEn7H62dF_0287847_GK_Next-Level-Eats-300-Champagne-Cupcakes-4x3_V4.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "2 1/2", "2 1/2", "1/2", "1/2", "1", "5", "1", "4", NA] [RecipeIngredientParts] ["unsalted butter", "sugar", "all-purpose flour", "baking powder", "kosher salt", "vanilla extract", "sugar", "sugar"] [AggregatedRating] 3.0 [ReviewCount] 2.0 [Calories] 330.5 [FatContent] 11.7 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 149.2 [CarbohydrateContent] 52.9 [FiberContent] 0.5 [SugarContent] 37.7 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 16-18 cupcakes [RecipeInstructions] ["Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.", "In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.", "Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.", "Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.", "Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190] tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve." ]
[Name] Grilled Smoked Gouda Cheese With Capicola Sandwich [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-23T19:51:00Z [Description] The Capicola or Italian Ham is infused with a little Hot Mustard and melted into the Smokes Gouda. This sandwich is grilled on sour dough bread, served with Dill Pickles and Radishes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/4JYRHiOuR7Cjecxx3i3L_GRILLED%20GUDA%20CHEESE%20and%20CAPACOLA.JPG" [RecipeCategory] Lunch/Snacks [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4", "8", "4", "2", "2", "4", "2"] [RecipeIngredientParts] ["unsalted butter", "smoked gouda cheese", "hot mustard", "red radishes", "dill pickles"] [AggregatedRating] nan [ReviewCount] nan [Calories] 484.6 [FatContent] 14.2 [SaturatedFatContent] 8.0 [CholesterolContent] 30.5 [SodiumContent] 1312.1 [CarbohydrateContent] 74.3 [FiberContent] 4.0 [SugarContent] 4.2 [ProteinContent] 15.9 [RecipeServings] nan [RecipeYield] 4 Sandwiches [RecipeInstructions] Butter the Sour Dough Bread, place in a hot skillet,1-slice Smoked Gouda 1-slice Capicola, spread Hot Mustard, 1-slice Smoked Gouda and Sour Dough Bread. Grill sandwich on both sides. Remove sandwich, slice in half and place on a lunch plate. Garnish plates with sliced Dill Pickles, Radish Slices and Baby Mixed Greens.
[Name] Champagne Creme Brulee [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT2H30M [TotalTime] PT3H10M [DatePublished] 2017-10-23T19:59:00Z [Description] Make and share this Champagne Creme Brulee 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/53/40/31/ZJbqH0QgQOuiQb7WcLM4_0287848_GK_Next-Level-Eats-300-Stuffed-Champagne-Cr%C3%A8me-Brulee-4x3_V1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/31/wf31AG5tSpyn0DbM02LZ_0287848_GK_Next-Level-Eats-300-Stuffed-Champagne-Cr%C3%A8me-Brulee-4x3_V2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/LTNGXvfwRwmJCNgcOofY_0287848_GK_Next-Level-Eats-300-Stuffed-Champagne-Cr%C3%A8me-Brulee-4x3_V3.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1", "1 3/4", "1/2", "2", "2", "1/3"] [RecipeIngredientParts] ["egg", "heavy whipping cream", "sugar", "orange zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.1 [FatContent] 30.2 [SaturatedFatContent] 17.6 [CholesterolContent] 279.8 [SodiumContent] 45.9 [CarbohydrateContent] 20.2 [FiberContent] 0.1 [SugarContent] 17.4 [ProteinContent] 4.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 300 degrees F. In a large bowl, whisk to combine egg yolks, whole egg, heavy whipping cream, 1/2 cup sugar, orange zest, orange juice and Champagne. Divide evenly into 6 (4-ounce] ramekins. Place ramekins in a 9x13 baking dish and fill dish up to the middle of the ramekins with boiling water. Transfer to the oven and bake until custards are just set but still shake in the center slightly, about 35-40 minutes. Remove ramekins from baking dish and cool to room temperature, then refrigerate until completely cooled and set, at least 2 hours and up to overnight. When ready to serve, sprinkle 1 tablespoon sugar over custards and use a torch to brûlée the top until crisp and light brown. Alternatively, use the back of a metal spoon that has been heated for 2-3 minutes over a direct flame (see below], or use a broiler set to high and broil 5-6 minutes. HOT SPOON BRULEE TECHNIQUE: When ready to serve, top each custard with 1 tablespoon sugar, heat a spoon over a direct flame and set spoon directly onto sugar until crisp and browned.
[Name] Cheese Pasta Sauce [AuthorId] 2001734798 [AuthorName] Da-Cookie-Monster [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-10-23T20:14:00Z [Description] Make and share this Cheese Pasta Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 15 Mins", "Beginner Cook", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "25 -50", "1", "120 -140", "1", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["eggs", "cheese", "pepper", "ham", "spaghetti", "onion", "milk", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.8 [FatContent] 13.8 [SaturatedFatContent] 5.5 [CholesterolContent] 318.6 [SodiumContent] 1218.5 [CarbohydrateContent] 4.3 [FiberContent] 0.5 [SugarContent] 1.4 [ProteinContent] 25.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] put the egg and finely grated cheese and a sprinkle of pepper into a bowl. cut up the meet/ham. cook the spaghetti. then chop the onion small. put the onion into a pan with some oil. add the ham and egg to your onion. after that add your milk , cheese and a bit of salt. stir your Philadelphia into the pan. VOILA!
[Name] Joe's Ultimate Chocolate Chip Cookies [AuthorId] 2001281107 [AuthorName] Joe Thomas [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-23T20:16:00Z [Description] Wow. These are great. If done right, these cookies are thin, have just the right crispness on the outside, and are soft on the inside. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1", "1", "3/4", "2", "2", "12"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "unsalted butter", "granulated sugar", "light-brown sugar", "eggs", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.0 [FatContent] 16.6 [SaturatedFatContent] 10.0 [CholesterolContent] 47.8 [SodiumContent] 248.4 [CarbohydrateContent] 42.9 [FiberContent] 1.5 [SugarContent] 30.4 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] ["Preheat oven to 375°F. Whisk to combine flour, baking soda, and salt in a bowl. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each; mix in vanilla.", "Reduce speed to low, and add flour mixture; mix just until incorporated. Stir in chocolate chips. Drop ¼-cup mounds of dough, spaced 3 to 4 inches apart, onto parchment-lined baking sheets (about 6 to a sheet].", "Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Let cool on sheets about 2 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days." ]
[Name] Chocolate Cookies [AuthorId] 2001762436 [AuthorName] Online A. [CookTime] PT9M [PrepTime] PT5M [TotalTime] PT14M [DatePublished] 2017-10-23T20:16:00Z [Description] Make and share this Chocolate Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 15 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "vanilla extract", "all-purpose flour", "baking powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 619.2 [FatContent] 27.0 [SaturatedFatContent] 15.2 [CholesterolContent] 107.5 [SodiumContent] 454.6 [CarbohydrateContent] 88.4 [FiberContent] 3.2 [SugarContent] 53.7 [ProteinContent] 7.6 [RecipeServings] 4.0 [RecipeYield] 12 Cookies [RecipeInstructions] Heat oven to 350°. In large mixer bowl; cream butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking powder and salt; gradually blend into creamed mixture. (Optional] Stir in peanut butter or chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking.]. Let cool slightly; remove from cookie sheet onto wire rack. Cool completely.
[Name] Boneless Korean Short Ribs [AuthorId] 2001532347 [AuthorName] Mike S. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-10-23T20:16:00Z [Description] Make and share this Boneless Korean Short Ribs recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "1", "1", "1", "1", "1", "4", "2"] [RecipeIngredientParts] ["garlic powder", "onion powder", "red onion", "barbecue sauce", "plum sauce", "barbecue sauce", "hoisin sauce", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.4 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.2 [SodiumContent] 316.1 [CarbohydrateContent] 24.6 [FiberContent] 2.8 [SugarContent] 6.7 [ProteinContent] 3.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 475 degrees (Fahrenheit].", "Spread out the seamen seeds in onto an oven-proof plate, and toast for twenty minutes.", "Put all ingredients except the meat into a large bowl. Stir until well combined.\".", "Add the short ribs to the bowl. Be certain to cover all sides of each rib with the mixture.", "Place the ribs onto a baking dish. Bake for forty-five minutes.", "Remove the short ribs from the oven. TURN OFF THE OVEN, do not have a \"senior moment\".", "Let the ribs rest for ten minutes. Plate, and serve." ]
[Name] Spiced Monkey Jam [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-23T21:20:00Z [Description] Make and share this Spiced Monkey Jam 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/58104/i00aoUOPSsCxaqVEyWMK_20171023_162733.jpg" [RecipeCategory] Sauces [Keywords] ["Pineapple", "Tropical Fruits", "Fruit", "Sweet", "< 60 Mins", "For Large Groups", "Canning"] [RecipeIngredientQuantities] ["900", "500", "1/2", "90", "1", "1", "1/4", "1/2", "3", "1/4", "1", "1", "3"] [RecipeIngredientParts] ["bananas", "pineapple", "unsweetened coconut", "crystallized ginger", "vanilla bean", "cinnamon", "cardamom", "salt", "bottled lemon juice", "coconut oil", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 84.8 [FatContent] 1.6 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 25.3 [CarbohydrateContent] 18.4 [FiberContent] 1.1 [SugarContent] 15.3 [ProteinContent] 0.4 [RecipeServings] 50.0 [RecipeYield] 6 1/2 pint jars [RecipeInstructions] Place lemon juice, pineapple, ginger in a blender and puree. Add remaining ingredients scraping the beans from the vanilla to the pot. Cook stirring so it doesn't burn until it comes to 220 degrees. Ladle hot jam into sterilized hot jars leaving about 1/2 inch head space. Remove air bubbles. Process 10 minutes in water bath.
[Name] Smokey Hot Sauce [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-23T21:38:00Z [Description] Made using Chipotles, smoked salt and cumin giving that yummy smokiness. The heat is also from the chipotles, fresh jalapenos, and ghost peppers so be warned its HOT! Make nice hot gifts! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/58104/v1A4VrwaRuWJ4lIpD1Ao_20171023_162617.jpg" [RecipeCategory] Sauces [Keywords] ["Peppers", "Vegetable", "Mexican", "Spicy", "< 60 Mins", "For Large Groups", "Canning", "Stove Top", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "1", "1 1/2", "1/2", "1", "1/2", "3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["chipotle chiles", "bulb of garlic", "onion", "chopped tomatoes", "brown sugar", "hickory smoke salt", "raisins", "ground paprika", "saffron", "cumin", "cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.1 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 0.0 [RecipeServings] 1000.0 [RecipeYield] 4-5 1/2 pint jars [RecipeInstructions] place tomatoes, chilies, raisins, onion and garlic in a blender and puree. Add to a pot with rest of ingredients. Cook for 20 minutes. Pour into sterilized jars leaving 1/2 inch head space. Process for 10 minutes. Let flavors meld for a week or two.
[Name] Savory Tart Cherry, Rhubarb, Onion Spread/Jam [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-10-23T22:05:00Z [Description] Tart savory and sweet. Serve on a meat and cheese plate, with duck, turkey, chicken, pork......, On cream cheese to top crackers. Try it on a brie round encased in puff pastry! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/58104/vEGDA7gFR3Km8VuJD1T2_20171020_130829.jpg" [RecipeCategory] Spreads [Keywords] ["Cherries", "Onions", "Fruit", "Vegetable", "Savory", "Sweet", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "3", "1/2", "1", "1/2", "4", "1", "1/3", "1"] [RecipeIngredientParts] ["avocado oil", "sweet onions", "honey", "rhubarb", "tart cherries", "lemon, juice and zest of", "cracked black pepper", "sugar", "vanilla bean", "fresh ginger", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 31.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 7.7 [FiberContent] 0.2 [SugarContent] 7.2 [ProteinContent] 0.1 [RecipeServings] 130.0 [RecipeYield] 8-9 1/2 pint jars [RecipeInstructions] In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn. Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients. Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees. Poor jam into the prepared sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes. Label store for up to 1 year. Any that didn't seal place in the refrigerator. Enjoy!
[Name] Deviled Ham Stuffed Eggs [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT7M [PrepTime] PT30M [TotalTime] PT37M [DatePublished] 2017-10-24T02:34:00Z [Description] Make and share this Deviled Ham Stuffed Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["8", "1/4", "1/4", "1/4", "1/3", "1/3", "1", "1/4", "1/4", NA] [RecipeIngredientParts] ["green onion", "celery", "mayonnaise", "prepared mustard", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.7 [FatContent] 5.4 [SaturatedFatContent] 1.6 [CholesterolContent] 186.5 [SodiumContent] 207.7 [CarbohydrateContent] 3.7 [FiberContent] 0.3 [SugarContent] 3.0 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.
[Name] Tropikale Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-10-24T02:59:00Z [Description] This delicious tropical smoothie is super healthy, refreshing and full of nutrition. At only 183 calories per serving and lots of nutrients such as vitamin C, vitamin B, vitamin K, calcium, potassium and even protein from the soya milk, there&rsquo;s no excuse not to give it a try. If you like the idea of a green smoothie but find the taste of them a little bit bitter, then this recipe is definitely for you. The blend of banana, pineapple and orange juice together give a sweet and succulent taste &ndash; it&rsquo;s incredible. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/w9YCyvRSxeuaKQnnCXsw_Tropikale-Smoothie-Recipe.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["30", "1", "100", "1/2", "480"] [RecipeIngredientParts] ["kale", "banana", "pineapple", "orange", "soya milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 228.9 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 128.9 [CarbohydrateContent] 40.3 [FiberContent] 4.8 [SugarContent] 24.7 [ProteinContent] 9.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel and chop the banana then chop the pineapple into small chunks. Add all of the ingredients to a blender and blitz until smooth, creamy and delicious.
[Name] Vegan Dumplings [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT3M [PrepTime] PT40M [TotalTime] PT43M [DatePublished] 2017-10-24T03:04:00Z [Description] Rice paper is a healthy low calorie option in comparison to other wheat based products. This delicate translucent dumpling allows the diner to see the colourful nutritious vegetables which are bursting with vitamins. Another serving option is to create a rice wrap by leaving the one end open allowing the vegetables to cascade on to the plate creating a delicious display. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/4cdx5gcyT72uRa4LSD2h_Vegan-Dumplings.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "150", "30", "30", "10", "50", "1/2", "1/4", "15", "15", "15", "1"] [RecipeIngredientParts] ["rice paper", "shiitake mushrooms", "leeks", "shallots", "ginger", "carrots", "Chinese five spice powder", "black pepper", "soy sauce", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.6 [FatContent] 1.7 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 133.3 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8 dumplings [RecipeInstructions] In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes. Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, and bloomed chia seed mixture in a bowl. Fold ingredients thoroughly. Assemble the dumplings. One at a time, soak rice paper for about 10 seconds in a bowl of cold water or until pliable. Lay on a plate, rough side up. Scoop 40grams of the prepared filling near to one edge of the rice paper. Fold left and right edges toward the center, then from bottom to top edge. Steam the dumplings for 3 minutes. Brush a little sesame oil onto the perforated insert of your steamer to keep the dumplings from sticking.
[Name] Tropical Fruit Terrine [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT3M [PrepTime] PT4H [TotalTime] PT4H3M [DatePublished] 2017-10-24T03:06:00Z [Description] A quick and easy to make colourful display of goodness, a perfect light dessert for anytime. If you include kiwis, mangoes, strawberries and oranges you would be consuming vitamins A, C, and E, also fibre, potassium, magnesium, folate and lutein. This is one delicious way of getting most of your recommended daily quota of fruit, giving you a really healthy boost. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/CFU4eGkpQy2Y1TCh4HH7_Tropical-Fruit-Terrine.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "Easy"] [RecipeIngredientQuantities] ["500", "375", "15", "90"] [RecipeIngredientParts] "gelatin powder" [AggregatedRating] nan [ReviewCount] nan [Calories] 131.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 31.9 [CarbohydrateContent] 20.2 [FiberContent] 1.6 [SugarContent] 0.0 [ProteinContent] 14.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the coconut water, gelatin and sugar in a saucepan. Simmer for about 3 minutes or until gelatine and sugar has dissolved. Coat the bottom of a small loaf pan with the gelatin mixture. Put in the freezer to set a bit for 3-5 minutes. Arrange fruits on top. Pour in remaining gelatin. Wrap with plastic and chill for at least 4 hours. To remove from the mould, dip the loaf pan in hot water for a few seconds and invert onto a serving platter.
[Name] Cauliflower &amp; Beet Salad in Curry-Mustard Vinaigrette [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT2H [PrepTime] PT2H15M [TotalTime] PT4H15M [DatePublished] 2017-10-24T03:11:00Z [Description] A burst of colour ready for the Summer, can&rsquo;t wait! The two main ingredients are a match made in health heaven, recent health claims suggest the benefits of beetroot include prevention of dementia and can aid in lowering blood pressure, while studies also suggest that cauliflower can aid in warding off heart disease and cancer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/QwZPdW5gR2DBNpqsn63G_Cauliflower-Beet-Salad-in-Curry-Mustard-Vinaigrette.jpg" [RecipeCategory] Vegan [Keywords] "Free Of..." [RecipeIngredientQuantities] ["330", "388", "100", "1", "1", "60", "1", "1/2", "2"] [RecipeIngredientParts] ["cauliflower", "beets", "onions", "mustard seeds", "curry powder", "olive oil", "white wine vinegar", "salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.5 [FatContent] 13.3 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 713.1 [CarbohydrateContent] 85.9 [FiberContent] 33.0 [SugarContent] 35.7 [ProteinContent] 31.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Boil the beets for 1.5 – 2 hours or until fork tender. Peel and cut into wedges. Boil whole head of cauliflower for 5 minutes. Drain. Submerge in an ice bath for 3 minutes. Drain and cut into florets. Toast mustard seeds in a skillet for 2 minutes. In a bowl, whisk together olive oil, white wine vinegar, curry powder, salt, and toasted mustard seeds. Toss prepared cauliflower, beets, sliced onion and chopped parsley in the vinaigrette.
[Name] All-Vegetable Pad Thai [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-24T03:14:00Z [Description] A &lsquo;quick and easy to make&rsquo; light, tasty dish. You could add Tofu or other high protein based foods to make it a more substantial meal. If you&rsquo;re interested in knowing more about the effects of the sprouting process, it actually improves many benefits that are already in the bean. The soaking/sprouting process increases the nutritional value of its&rsquo; protein, which is required for many bodily functions from building bone and muscle tissue to carrying oxygen around the body. The vitamin content also increases in some beans, the vitamin C increases as the seed germinates which provides antioxidants to combat free radicals. The fibre content also increases substantially &ndash; fibre binds to fats and toxins and quickly flushes them from our system. It has a positive overall effect to say the least. As always, please check the labels to make sure that the products you use are suitable for your specific diets or allergies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/usW6WCG1R06MdBMlHFpx_All-Vegetable-Pad-Thai.jpg" [RecipeCategory] Asian [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["375", "150", "150", "150", "100", "30", "100", "100", "100", "21"] [RecipeIngredientParts] ["bean sprouts", "zucchini", "courgettes", "carrots", "peanuts", "honey", "Thai fish sauce", "tamarind paste", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 290.4 [FatContent] 7.9 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1041.8 [CarbohydrateContent] 51.1 [FiberContent] 2.9 [SugarContent] 16.4 [ProteinContent] 5.7 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for the sauce in a bowl. Boil rice noodles for 5 minutes, drain. Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes. Top with chopped peanuts.
[Name] Much Healthier, Lower Carb Granola Bars [AuthorId] 194993 [AuthorName] windhorse23 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-24T12:05:00Z [Description] Adapted from a recipe I found on dietdoctor.com, because I needed something I could eat in the mornings that isn't eggs and bacon. These take a long time to eat, and I think that helps keep me more satisfied for longer. They also lend themselves to substitutions and experimentation. They are NOT very sweet. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3", "2", "2", "1", "2", "2", "6", "4", "1", "2", "1", "2", "3"] [RecipeIngredientParts] ["walnuts", "sesame seeds", "flax seed", "unsweetened flaked coconut", "dark chocolate", "coconut oil", "tahini", "vanilla extract", "cinnamon", "salt", "eggs", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 255.9 [FatContent] 24.6 [SaturatedFatContent] 10.9 [CholesterolContent] 23.2 [SodiumContent] 44.9 [CarbohydrateContent] 8.1 [FiberContent] 4.4 [SugarContent] 0.9 [ProteinContent] 6.7 [RecipeServings] 16.0 [RecipeYield] 16 bars [RecipeInstructions] Preheat oven to 350 degrees. Mix all the ingredients except the 3 ounces of dark chocolate garnish in the large bowl of a food processor and process until chopped coarsely but until ingredients are still identifiable. Just make sure the coconut oil is distributed somewhat evenly. (If it's not completely distributed, it will be okay, as it will work itself out in the baking process.]. Dump the mixture on a flat baking sheet covered with parchment paper. I used one about 9x11. If you use a smaller one, the bars will be thicker, which is fine too. Your personal preference. Use your hands to pat and flatten the mixture down, making it as even as you can. Bake for 15-20 minutes. There will be a bubbly surface from the oil when you take it out of the oven. This will go away as it cools. Let it cool completely. Melt the 3 ounces of chocolate. I used the microwave. Drizzle the chocolate over the cooking sheet. Cut the bars into 16 pieces or whatever size you desire. Refrigerate. Store in the fridge.
[Name] Butternut Squash and Turmeric Soup [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-24T14:45:00Z [Description] With all the talk about how good turmeric is for you and the fact that I LOVE butternut squash, when I saw this recipe on the internet knew I had to try it. While I posted the recipe as I found it I did tweak it a little myself. Once removed from broth, I used an immersion blender instead of food processor (thought it was easier) and at the very end added just about 1/4 cup of warmed heavy cream for creaminess. Wonderful [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/98/4/NxoWr9nFTIqoQCBkl8uq_Butternut%20Squash%20n%20Turmeric%20Soup.JPG" [RecipeCategory] One Dish Meal [Keywords] ["Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "6", "1", "1", "1", "1", "4", "1", "1/4", "1/4"] [RecipeIngredientParts] ["water", "olive oil", "salt", "turmeric", "garlic cloves", "onion", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.7 [FatContent] 3.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 607.0 [CarbohydrateContent] 42.6 [FiberContent] 7.3 [SugarContent] 8.3 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] 4 Bowls [RecipeInstructions] Peel the squash and cut into large chunks. In a medium size pot, add the squash, water and remaining ingredients. Cook for about 20 minutes or until the squash is fork tender. Using a serving size spoon or scoop, collect all the squash chunks as well as the other ingredients and add to a blender cup. Don't collect any of the liquid, only what comes in the scoop along with the ingredients. Reserve the broth for another soup base, or chicken base. Because the butternut squash contains a lot of liquid, you will not need to add any extra from the broth, although the broth is a tasty base for other recipes. Blend in high speed for about 45 seconds. I used a Vitamix. Depending on your machine you may need to blend for a little longer, until smooth. Serve hot with your choice of topping. Refrigerate for up to 4 days.
[Name] California Barley Bowl With Lemony Yogurt Sauce [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-24T20:23:00Z [Description] From: Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons by Megan Gordon. The Cotija is a wonderful combination with barley. Consider making extra barley to freeze. Once thawed and warmed, this is easy enough to throw together for a satisfying, quick one-dish meal. An addition of halved cherry tomatoes would be great here, too. Note: Cook time for the barley is not included. [Images] character(0) [RecipeCategory] Grains [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/3", "1/4", "1/4", "1", NA, NA, "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["cooked barley", "bean sprouts", "Cotija cheese", "queso fresco", "kosher salt", "avocado", "salt", "fresh ground black pepper", "plain yogurt", "lemon zest", "fresh lemon juice", "fresh chives", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.1 [FatContent] 28.1 [SaturatedFatContent] 8.0 [CholesterolContent] 31.0 [SodiumContent] 653.3 [CarbohydrateContent] 50.8 [FiberContent] 13.0 [SugarContent] 7.5 [ProteinContent] 15.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Stir together the Lemony Yogurt Sauce ingredients. If it’s a bit to acidic, add a tiny pinch of sugar. In a small bowl, stir the barley, sprouts, cheese, almonds and kosher salt together. Scoop into 2 individual bowls and top with the avocado and a few generous spoonful of yogurt sauce. Sprinkle with flaky salt and pepper and serve.
[Name] Electric Pressure Cooker-Chicken Broccoli Rice [AuthorId] 225096 [AuthorName] dmac085 [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-10-24T22:10:00Z [Description] I don't have THE Instant Pot but this is generic enough to be adaptable even down to traditional casserole &amp; name of you want to try it. You can use frozen broccoli but fresh can be steamed just to the right not mush stage. Raw or cooked chicken works, just added at different times. Mascarpone-the luxury cheese here...got mine at Good Lion &amp; have seen it in Wal-Mart specialty cheese tables by the deli. Pretty sure cream cheese would be good to just less milky and more tang. Oh, herb blend I used was McCormick's Perfect Pinch Original but use whichever dried herbs you like, or none. Pretty happy with the first time results. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1", "3/4", "1/2", "1", "2", "2", "2 -3", "1 -2", "4", "3/4 - 1", "1 -2"] [RecipeIngredientParts] ["olive oil", "yellow onion", "kosher salt", "garlic powder", "pepper", "red pepper flakes", "herb seasoning mix", "basmati rice", "chicken broth", "fresh broccoli florets", "boneless skinless chicken breasts", "chicken", "mascarpone cheese", "half-and-half", "medium cheddar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 749.0 [FatContent] 27.9 [SaturatedFatContent] 11.6 [CholesterolContent] 119.1 [SodiumContent] 1589.0 [CarbohydrateContent] 79.6 [FiberContent] 4.0 [SugarContent] 2.6 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Heat oil in pressure cooker, lid off, on saute or brown.", "Add onions. Cook until softened.", "Add all seasonings. Stir to blend and cook a minute or two.", "If using raw chicken, add now and stir a bit.", "Add rice and broth, then stir.", "Put on lid, lock it in place. Pressure release valve in closed position.", "Reset machine on high pressure for a cooktime of 5 minutes. Basmati is a more delicate rice than traditional long grain white so cook time is a bit less.", "Shut off machine when time is up. Do a quick release and carefully remove the lid.", "Fluff rice a bit the add mascarpone cheese in small dollop so they melt in quicker.", "Add half and half, one 1/2 c to start them gently stir the mixture. Add only enough to get the creaminess you desire.", "If using COOKED chicken, fold in now.", "Fold in steamed broccoli.", "Top with shredded cheese and put the lid back on. I set it to the Keep Warm setting and left it to heat for about 20 minutes.", "Broccoli will get softer so if you like your broccoli with a bit more texture, you can steam it perfectly and just serve on the side." ]
[Name] Chicken Tandoori and Moutabelle Wraps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-10-25T02:29:00Z [Description] Transform your Indian takeaway into a healthier alternative. The addition of moutabelle, which is a beautiful smoky eggplant/aubergine dip, really lifts the flavour of the tandoori. Marinating the chicken the night before, makes it an easy &lsquo;go to&rsquo; dinner when you come home from work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/FLdE64YgSamGjNYtYEco_Chicken-Tandoori-and-Moutabelle-Wraps.jpg" [RecipeCategory] Indian [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "250", "30", "1", "1", "300", "1", "1", "30", "200", "200", "30", "1", "1", "4", "2", "1", "1", "100"] [RecipeIngredientParts] ["boneless chicken breasts", "plain yogurt", "tandoori paste", "olive oil", "eggplants", "aubergines", "flat leaf parsley", "plain yogurt", "sour cream", "garlic clove", "flour tortillas", "tomatoes", "cucumber", "romaine lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 587.7 [FatContent] 37.4 [SaturatedFatContent] 12.8 [CholesterolContent] 129.6 [SodiumContent] 218.1 [CarbohydrateContent] 25.1 [FiberContent] 6.5 [SugarContent] 13.0 [ProteinContent] 40.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours. Add all ingredients for the tahini sauce in a blender. Transfer to a covered container and refrigerate. Prepare the moutabelle by cutting the eggplant/aubergine into slices. Brush with olive oil and season with salt. Grill over high heat until fully cooked. Allow eggplant/aubergine to cool enough to touch. Peel the grilled eggplants/aubergines, and transfer the flesh to a blender or food processor. Add in the remaining ingredients and process until smooth. You may add a little warm water if it is too thick to process. Place the chicken breasts onto a preheated 250C/480F grill. Grill for 3-5 minutes per side, basting regularly with olive oil. Heat the pieces of tortilla over the grill until surface starts to bubble. Lay each tortilla on a chopping board spread a tablespoon of the moutabelle on one side. Top with lettuce, tandoori chicken, tomato, onions and cucumber. Drizzle with the garlic tahini paste and roll to close. Secure with bamboo skewers and enjoy.
[Name] Caramel Banana Pancakes [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-10-25T02:33:00Z [Description] Pancakes are typically associated with unhealthy eating, but the reality is that this doesn&rsquo;t have to be the case. This recipe is still delightfully sweet and delicious without all the negative impact of refined sugars and heavily processed foods. Your body will absorb the nutrition and digest the deliciousness much more efficiently than recipes that contain any &lsquo;nasties&rsquo;. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/U5LlCVRQSRW1osCtn2K9_Pancakes.jpg" [RecipeCategory] Breakfast [Keywords] ["Dessert", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "4", "160", "1/2", "1/2", "1", "250", "25", "30", "2", "1"] [RecipeIngredientParts] ["bananas", "eggs", "cinnamon", "baking powder", "bicarbonate of soda", "vanilla extract", "honey", "maple syrup", "coconut cream", "coconut oil", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.7 [FatContent] 6.6 [SaturatedFatContent] 4.4 [CholesterolContent] 93.0 [SodiumContent] 80.6 [CarbohydrateContent] 34.6 [FiberContent] 0.9 [SugarContent] 31.0 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 8 pancakes [RecipeInstructions] ["Whisk eggs in a bowl.", "Mash bananas in separate bowl.", "Combine all ingredients, to form the pancake batter.", "Brush a tablespoon of coconut oil onto a non-stick pan.", "Ladle about a third of a cup of batter into the pan.", "Cook until bubbles start to form on the surface of the batter.", "Flip to cook the other side.", "Top with slices of fresh banana and caramel sauce.", "Melt coconut oil in a saucepan.", "Whisk in honey/maple syrup, vanilla, and coconut cream.", "Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon." ]
[Name] Vegetarian Curry Samosas With Tamarind Dip [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-10-25T02:43:00Z [Description] If it hasn&rsquo;t already, then healthy alternative recipes like this can open your mind up to the real sustainable possibilities of eating nutritiously and deliciously with every bite. These samosas have so much flavour and yet they&rsquo;re absolutely packed with nutritional goodness, that they appear too good to be true! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/nHMUBkgoTqa3G1OY4lv2_Veg-Samosas.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["500", "30", "50", "10", "1", "50", "7", "15", "1", "1", "1", "2", "4", "50", "20", "1", "30", "50", "7", "1"] [RecipeIngredientParts] ["potatoes", "carrots", "green peas", "cilantro", "potato", "cauliflower", "garlic", "curry powder", "salt", "black pepper", "cornstarch", "water", "baking powder", "tamarind juice", "honey", "fresh cilantro", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.2 [FatContent] 1.1 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 62.0 [CarbohydrateContent] 12.1 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 20 samosas [RecipeInstructions] For the Wraps. Whisk all ingredients in a bowl to form a batter. The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick. Coat a 10 inch non-stick pan very lightly with coconut oil. Ladle in 1/3 cup of batter and swirl around the pan. Cook until firm to handle. Set aside setting wax paper sheets in between layers to prevent wraps from sticking. For the Tamarind Dip. Whisk all ingredients in a bowl. Set aside until ready to serve. For the Samosas. Wash, and peel all vegetables. Boil potatoes until soft enough for mashing. While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower. Blanch the chopped vegetables and the green peas for about a minute. Drain. When, the potatoes are done, transfer them to a bowl and mash. Fold in the blanched vegetables and chopped cilantro. Season with aloo bhaji, salt, and pepper. Lay a piece of the prepared wraps onto a working surface and cut into half. Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry. Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more. Drain on paper towels. Serve with the tamarind dipping sauce.
[Name] Grilled Veg and Almond Ricotta Crostinis [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2017-10-25T02:47:00Z [Description] These crostinis have a beautifully blended mix of flavours. They would be ideal as a party snack when you&rsquo;re entertaining or for lunch when you fancy treating yourself to some bread, but want to balance it out by covering it in a highly nutritious topping. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/wJwNlOAmRiqEyHXh1sRa_Grilled-Vegetable-Crostinis.jpg" [RecipeCategory] European [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "250", "250", "250", "1/2", "1/2", "50", "1", "1", "200", "15", "1", "1"] [RecipeIngredientParts] ["French baguette", "cherry tomatoes", "eggplants", "aubergines", "red onions", "dried marjoram", "dried oregano", "olive oil", "salt", "pepper", "lemon juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.0 [FatContent] 4.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 22.5 [CarbohydrateContent] 4.5 [FiberContent] 1.4 [SugarContent] 1.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 30 pieces [RecipeInstructions] Soak the raw almonds in hot water for at least an hour. Transfer the almonds to a food processor with about a quarter cup of the soaking liquid and the lemon juice. Process until smooth but still a bit grainy. Add more of the liquid if you want a smoother consistency. Season to taste. Transfer to a bowl and refrigerate. Prepare the bread. Slice the baguette diagonally into about a third of an inch thick. Brush lightly with olive oil and toast for about 8 minutes in a 175C/350F oven. Cut the cherry tomatoes in half. Peel and cut the red onions to bite-sized wedges. Chop the eggplant/aubergine into half-inch cubes. Arrange the chopped vegetables in a roasting pan. Drizzle with a bit of olive oil, season with salt and pepper and add in the dried herbs. Roast for about 8 minutes in a 175C/350F oven. Assemble the crostinis. Take each toast and spread about a tablespoon of the almond ricotta. Top with the roasted vegetables and some chopped fresh herbs.
[Name] Tofu and Eggplant Green Curry [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-25T02:53:00Z [Description] This is a fantastically flavoursome vegan-friendly thai green curry, which really pleases the palate. This dish serves 10 which makes it ideal for serving to friends and family. It&rsquo;s actually that good you could eat it all yourself, over a few days of course. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/18MA6p4dQT2duxy4NLpF_Eggplant-Tofu-Curry.jpg" [RecipeCategory] Curries [Keywords] ["Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["600", "400", "100", "400", "100", "50", "1/2", "1", "1", "15", "1", "2", "4", "2", "6", "2"] [RecipeIngredientParts] ["firm tofu", "eggplants", "aubergines", "shallots", "coconut cream", "cornstarch", "cayenne pepper", "fresh basil leaf", "fresh cilantro", "lemongrass", "shallots", "garlic cloves", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 285.6 [FatContent] 12.7 [SaturatedFatContent] 8.5 [CholesterolContent] 0.0 [SodiumContent] 31.5 [CarbohydrateContent] 38.6 [FiberContent] 2.7 [SugarContent] 27.1 [ProteinContent] 7.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Cut firm tofu into inch-sized cubes and pan-fry until golden brown. Set aside. Slice shallots into thin rings. Season with salt and cayenne pepper. Lightly dust with cornstarch and fry until crispy. Set aside. Combine all ingredients for the curry paste in a food processor and pulse until smooth. Heat about a tablespoon of vegetable oil in a pan and roast the curry paste, stirring constantly, until aromatic. Add in vegetable stock into the pan to deglaze. Add in coconut cream and eggplant. Cook until the eggplant is tender. Add in tofu and heat for about a minute. Season to taste with salt or fish sauce. Serve topped with fresh basil leaves, fried shallots, and red thai chilis.
[Name] Potato Salad Aunt Nell's Southern Style [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-25T13:16:00Z [Description] Make and share this Potato Salad Aunt Nell's Southern Style recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "1", "1", "3", "1/2", "4", "3/4", "1", "1/8", "1", "1/2", "1"] [RecipeIngredientParts] ["russet potatoes", "eggs", "sweet onion", "celery", "pimentos", "sweet pickle", "white vinegar", "mayonnaise", "mustard", "half-and-half", "kosher salt", "black pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.5 [FatContent] 2.5 [SaturatedFatContent] 0.9 [CholesterolContent] 71.2 [SodiumContent] 400.3 [CarbohydrateContent] 19.7 [FiberContent] 2.5 [SugarContent] 5.2 [ProteinContent] 4.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a boil, then add whole potatoes in the peel with the whole eggs in same pot. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender. Put eggs back in with potatoes and refill pot with cold water to stop the cooking process. Let eggs and potatoes cool to room temperature, and then re-drain. Peel eggs and potatoes, and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold. Dice the potatoes into 1/4- 3/8\" dice, and place into a large container with a lid. (2 qrt glass bowl-shaped casserole with lid is perfect for 4 cups potatoes]. Crumble the eggs (I do this by squishing them in my hand] and add to the container with the diced potatoes. Very finely (like the size of dill relish pieces] chop the onion, celery and pickles, and add to the potatoes and eggs. Gently stir to mix the ingredients evenly. In a separate bowl, mix the mayonnaise, mustard, vinegar, half-and-half, salt, pepper and sugar. Whisk until creamy. Pour mayo mixture over the potato mixture, and gently stir until the dry particles are coated with the creamy mixture. Cover and refrigerate at least 4 hours, 6- 8 hours is even better. Sprinkle with sweet paprika (optional] right before serving, and enjoy!
[Name] Warm Potato Leek Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-10-25T15:38:00Z [Description] Make and share this Warm Potato Leek Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/55/RpUIssoMQ4KBr5A339JB_untitled-9537.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/55/By4T298GS4i41W4sw8Cj_untitled-9536.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/55/XchM8ggRMuN1O3f9zi3g_untitled-9540.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/4", NA, "3/4", "1", "2", "1/4"] [RecipeIngredientParts] ["Dijon mustard", "red wine vinegar", "canola oil", "fingerling potato", "peas", "leeks", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 307.0 [FatContent] 14.4 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 111.4 [CarbohydrateContent] 37.7 [FiberContent] 9.3 [SugarContent] 9.5 [ProteinContent] 8.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large bowl, whisk the mustard with the vinegar. Whisk in the canola oil in a thin stream and season with salt and pepper.", "Bring 2 medium saucepans of salted water to a boil. Add the potatoes to one and cook for 20 minutes.", "Cook the leeks until transparent, add the peas and cook until warmed but still vibrant green. Drain any excess liquid and pat dry; add to the vinaigrette. Drain the potatoes and slice 1/2 inch thick; add to the bowl.", "Add the chives, season with salt and pepper and gently toss the salad. Serve warm." ]
[Name] Shaved Sweet Potato Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-25T15:52:00Z [Description] Make and share this Shaved Sweet Potato Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/56/Ob6T6jBBSqSU4drSUJfK_untitled-9521.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/56/yHHkndMqSdusTEjYvMzK_untitled-9513.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/56/08CxMXMQY6gJjELAYY4M_untitled-9518.jpg"] [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Protein", "Low Cholesterol", "Thanksgiving", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1/2", "2", "1", "1/4", "1/4", "1/4", NA] [RecipeIngredientParts] ["sweet potato", "onion", "garlic clove", "fresh cilantro", "fresh parsley", "fresh lemon juice", "olive oil", "pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.3 [FatContent] 13.6 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 80.1 [CarbohydrateContent] 26.2 [FiberContent] 3.9 [SugarContent] 6.0 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Grate or spiralize your peeled sweet potato, then blanch in boiling water.", "Wash and peel the sweet potatoes. Using a spiralizer or cheese grater, create shredded sweet potato “noodles”. Set aside.", "Bring a pot of water to a boil and blanch the sweet potato noodles until tender but still holding their shape, about 1 to 2 minutes depending on the thickness of your noodles.", "Immediately drain your noodles and place in a bowl of ice water to stop the cooking.", "Mix onions, garlic clove, hot sauce, cilantro, parsley, lemon juice, olive oil, pepper and salt in a bowl. Then add sweet potato to the bowl and toss to dress. Serve." ]
[Name] Crispy Turkey Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT40M [TotalTime] PT1H [DatePublished] 2017-10-25T16:14:00Z [Description] Make and share this Crispy Turkey Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/57/M67vnfgZSV2NWWiU0tQb_untitled-9608.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/57/Co86lBmSOON9XAe5CpiC_untitled-9606.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/57/fxM27cAR5La4spLuOzQp_untitled-9620.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] [NA, "1", NA, "2", "1 1/2", "1/3", NA, "1 1/2", "4", "1", "1 1/2", "2", "2"] [RecipeIngredientParts] ["water", "salt", "golden raisins", "fresh lemon juice", "kosher salt", "olive oil", "garlic cloves", "kale leaf", "parmesan cheese", "turkey breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1130.3 [FatContent] 77.7 [SaturatedFatContent] 15.2 [CholesterolContent] 200.4 [SodiumContent] 483.6 [CarbohydrateContent] 34.2 [FiberContent] 5.1 [SugarContent] 17.4 [ProteinContent] 77.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cracklings Turkey: Remove frozen skin from plastic bag and cut it into roughly 3/4-inch pieces (about 1 1/4 cups]. Combine the skin, 1 cup water, and 1/4 teaspoon salt in a 2- to 3-quart heavy saucepan and briskly simmer mixture, stirring occasionally (the skin tends to stick to the bottom], until water is evaporated and cracklings begin to fry in their own fat (you'll hear the sizzling], about 15 minutes. Reduce heat and continue to fry the cracklings slowly, stirring frequently, until deep golden and crisp, about 10 to 20 minutes longer. Using a slotted spoon, transfer them to paper towels to drain. Taste and season with salt, if necessary. NOTE: You can cook the cracklings up to 2 days heads. And reheat in a heavy skillet before adding to salad. For the salad: In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool. In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep. Cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.]. Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese and shredded turkey. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Top with turkey cracklings. Serve within 1 hour.
[Name] Rustic Italian Bowls [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-10-25T16:20:00Z [Description] Make and share this Rustic Italian Bowls recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["12", "1", "1/4", "1", "1", "1", "1", "3", "3 1/2", "8", "6", "12"] [RecipeIngredientParts] ["rotini pasta", "olive oil", "red pepper flakes", "onion", "red bell peppers", "yellow bell pepper", "zucchini", "spinach", "chicken", "grape tomatoes", "fresh mozzarella balls"] [AggregatedRating] nan [ReviewCount] nan [Calories] 463.4 [FatContent] 11.7 [SaturatedFatContent] 4.9 [CholesterolContent] 24.9 [SodiumContent] 2415.3 [CarbohydrateContent] 72.1 [FiberContent] 8.4 [SugarContent] 20.1 [ProteinContent] 18.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook pasta as directed on package, omitting salt; keep warm. Heat oil and red pepper flakes in medium non-stick skillet on medium-high heat. Add onions; cook 3-4 minute or until softened, stirring frequently. Add peppers and zucchini; cook 3 minute or until vegetables are crisp-tender. Warm sauce in same pot on medium heat. Stir in greens and cook just until wilted. Stir in cooked pasta. Divide mixture among 6 serving bowls. Top evenly with vegetable mixture and remaining ingredients. All that's need is a side of garlic bread.
[Name] Stuffing Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-25T16:26:00Z [Description] Make and share this Stuffing Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/59/oWRNuCJTSqaRJPCyQOWB_untitled-9580.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/59/pGg1E5T5QHqE1gjMhQRE_untitled-9569.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/59/DuZjg7CxRhumMwWQ2vEp_untitled-9574.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "8 -10", "2", "1/2", "1", "1", "1/2", "2", "2", NA, "1", "4", "1"] [RecipeIngredientParts] ["celery ribs", "fresh sage", "flat leaf parsley", "fresh thyme", "fresh rosemary", "olive oil", "butter", "garlic cloves", "white wine vinegar", "greens"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1051.5 [FatContent] 37.8 [SaturatedFatContent] 8.8 [CholesterolContent] 15.3 [SodiumContent] 1433.2 [CarbohydrateContent] 148.7 [FiberContent] 8.2 [SugarContent] 8.1 [ProteinContent] 31.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine bread, celery and herbs in a large bowl. In a food processor, fitted with the metal blade, chop garlic and salt. Add hot pepper flakes and vinegar. Add olive oil and butter in a stream to emulsify. Toss bread mixture in dressing. Allow to stand for 20 minutes for bread to absorb the dressing. Toss with micro greens and serve.
[Name] Pecan Pie Cookie Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT50M [TotalTime] PT1H5M [DatePublished] 2017-10-25T17:03:00Z [Description] Make and share this Pecan Pie Cookie Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/60/UnMnEyjlSaWq4BUTAG3A_untitled-9638.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/60/KbXqRZ6zQoyy8uMZ9sWC_untitled-9645.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/60/YJF8nqetRwiyG0XfDiGA_untitled-9636.jpg"] [RecipeCategory] Dessert [Keywords] ["Nuts", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1/4", "2", "1/4", "1", "1", "3 -6"] [RecipeIngredientParts] ["Pecan Pie Bars With Shortbread Crust", "heavy cream", "confectioners' sugar", "vanilla bean paste", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.7 [FatContent] 14.7 [SaturatedFatContent] 9.1 [CholesterolContent] 54.3 [SodiumContent] 41.1 [CarbohydrateContent] 10.3 [FiberContent] 0.0 [SugarContent] 5.0 [ProteinContent] 0.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Make your pecan pie bars, let cool, and chop 3/4 pound worth into little bit-sized squares. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream at moderate speed until soft peaks form, about 1 minute. Add the sugar, vanilla bean paste, almond extract and salt and beat until stiff peaks form, about 1 more minute. Gently fold the yogurt into the whipped cream until no streaks remain. Reserve one-fourth of the pecan pie bars and persimmons and then gently fold the remaining cookies and berries into the yogurt-whipped cream. Fill a trifle bowl, or individual glass serving vessels, with yogurt-whipped cream mix. And then top with remaining bars and fruit. How to roast persimmons: Cut persimmons into horizontal slices, about 1/4-inch slice, then into quarters. Place on a foil-lined tray and place in pre-heated 400-degree oven for 5 minutes. Sprinkle with cinnamon or 5-spice if you want.
[Name] Funnel Cake Fries [AuthorId] 1861154 [AuthorName] fognozzle2030 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-25T17:29:00Z [Description] Make and share this Funnel Cake Fries recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "2", "1/4", "1/2", "1", "3 -4", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "white sugar", "milk", "vanilla", "canola oil", "marshmallow creme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1949.7 [FatContent] 167.8 [SaturatedFatContent] 13.6 [CholesterolContent] 97.3 [SodiumContent] 475.5 [CarbohydrateContent] 103.8 [FiberContent] 1.7 [SugarContent] 37.5 [ProteinContent] 11.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk flour, baking powder, and salt in a bowl. Set aside. With a mixer, beat eggs, sugar, milk and vanilla in a large bowl until foamy and well combined. Carefully add in the flour mixture and mix until you have a smooth, thick batter. Place the batter in a bag or bottle for piping. Add about 1 inch of oil to a large pot with high sides. Heat the oil to 350 degrees F. Pipe the batter in long straight lines into oil and fry until golden, about 30-60 seconds per side. Remove to a plate and serve with powdered sugar while still hot. MARSHMALLOW FLUFF DIP. Place marshmallow creme in a bowl for dipping and warm in the microwave for 15-20 seconds. Stir until smooth and serve with funnel cake fries. To Reheat: Preheat oven to 450 degrees F. Place funnel cake fries on a baking sheet and bake at 450 for 3 minutes.
[Name] Copycat Hamburger Helper Rice Oriental [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-10-25T19:23:00Z [Description] I have such fond memories of eating Hamburger Helper Rice Oriental as a kid, and I was devastated when General Mills discontinued this yummy product back in 2007. There's a campaign on social media to bring this flavor back, but until they do, I've created my own. If you use the exact brands and products I listed below, you'll get something that tastes nearly identical to the original. To make it healthier, I also add chow mein veggies and substitute ground turkey instead of ground beef, but that does change the flavor slightly. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/GwQQHo26QwStIlq23qow_HH%20rice%20oriental.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Rice", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1/2", "2", "3", "3", "3", "1 1/2", "3"] [RecipeIngredientParts] ["onion powder", "garlic powder", "seasoning salt", "soy sauce", "white rice", "water"] [AggregatedRating] 4.0 [ReviewCount] 2.0 [Calories] 348.2 [FatContent] 4.5 [SaturatedFatContent] 1.9 [CholesterolContent] 47.0 [SodiumContent] 1487.0 [CarbohydrateContent] 52.9 [FiberContent] 3.1 [SugarContent] 2.0 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Tip 1: Be sure to use extra lean ground beef (or chicken] so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.", "Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.", "Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.", "In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.", "Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.", "Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.", "Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.", "Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor." ]
[Name] Stranger Things Chocolate Waffle Bread Pudding [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-10-25T20:13:00Z [Description] Make and share this Stranger Things Chocolate Waffle Bread Pudding 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/53/40/63/wxjJfsORJaMAQDbcM0Vu_GKNOW108-GK%20NOW-Baking-with-Strangers-Jonathan%20Melendez-Waffle-Chocolate-Bread-Pudding-H-4x3_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/63/LnpJ3D7wRPKQMJsF5eMM_GKNOW108-GK%20NOW-Baking-with-Strangers-Jonathan%20Melendez-Waffle-Chocolate-Bread-Pudding-H-4x3_v1.jpg"] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "1", "1", "2", "2", "1 1/2", "1/3", "1", "3/4", "1/2", "1/4", "1 1/2", "3", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "granulated sugar", "eggs", "buttermilk", "unsalted butter", "vanilla extract", "granulated sugar", "half-and-half", "eggs", "salt", "vanilla extract", "dried cranberries", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 643.0 [FatContent] 35.9 [SaturatedFatContent] 18.7 [CholesterolContent] 206.9 [SodiumContent] 750.8 [CarbohydrateContent] 70.1 [FiberContent] 6.5 [SugarContent] 25.6 [ProteinContent] 18.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To make the waffles, in a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, buttermilk, butter and vanilla until well incorporated. Make a well in the center of the dry ingredients and pour in the wet. Stir until just combined. Preheat a waffle iron, grease with cooking spray and pour in about 1/3 cup of batter into each cavity. Cook the waffles until golden brown and crispy. Transfer the cooked waffles onto a wire rack and continue cooking the waffles until the batter is all used up. Allow the waffles to air dry at room temperature for about 1 hour. Combine 1/2 cup of the chopped chocolate with the sugar, cocoa, and ¾ cup of half and half in a medium saucepan over low heat. Cook, stirring constantly, until The chocolate is melted and the mixture is smooth and has thickened, about 5 minutes. Transfer the mixture to a large bowl, and whisk in the remaining half and half. Whisk in the eggs, salt, and vanilla extract. Tear up the waffles and toss together with the remaining 1/4 cup of chopped chocolate, cranberries and pistachios. Pour out into a greased 10-inch square baking dish. Pour the chocolate mixture over the top of the waffle cubes and let sit at room temperature for 30 minutes until the custard has been absorbed into the waffles. Preheat oven to 325 degrees F. Bake the pudding until puffed up and set, about 45 to 50 minutes. Remove from the oven and let cool for 15 minutes to allow the custard to fully set before serving. Slice and serve warm with whipped cream, ice cream or a dusting of powdered sugar. Cooking Note: You can use 2 (13.8oz] packages frozen Belgian Waffles, instead of making homemade waffles, if you’d prefer.
[Name] Purple Gnocchi With Shiitake Mushrooms [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-25T20:36:00Z [Description] Make and share this Purple Gnocchi With Shiitake Mushrooms recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/64/NwLUoP6R7qeD2UG9B25V_GKNOW108_Purple%20Gnocch-H-4x3_v2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/64/EiQygDUBQnuJ2QCfLNUg_GKNOW108_Purple-Gnocchi-H-4x3_v1.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "3/4", "1", "2", "3", "3", "2", "2", NA, "1/2", "1/2", NA] [RecipeIngredientParts] ["all-purpose flour", "egg", "olive oil", "garlic cloves", "shiitake mushrooms", "fresh lime juice", "parmesan cheese", "fresh basil", "lime wedge"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 493.7 [FatContent] 12.2 [SaturatedFatContent] 3.6 [CholesterolContent] 57.5 [SodiumContent] 230.3 [CarbohydrateContent] 83.8 [FiberContent] 10.2 [SugarContent] 2.0 [ProteinContent] 13.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450 degrees.  Bake yams directly on oven rack until completely tender when pierced with a fork, about 45 minutes.", "Transfer potatoes to a work surface and halve lengthwise.  Allow to cool slightly, then scoop flesh out of skins and pass purple yam through a ricer onto a clean work surface lightly dusted with flour.  Spread into an even layer an allow to cool until just warm.  Break egg over the surface and sprinkle ½ Celsius flour over, then use hands to gently work into a shaggy dough.  Bring together into a loose ball and sprinkle with the remaining ¼ Celsius flour.  Gently fold and press dough, adding more flour as necessary if too sticky, just until uniform.  Lightly dust dough with flour and form into a log.", "Clean work surface and dust with fresh flour.  Using a bench scraper, cut dough into quarters.  Working with one piece at a time, use palms to roll dough into ¾”-thick ropes.  Cut into 1” pieces, lightly roll each into a ball and press over the tines of a fork to create ridges, and transfer to a baking sheet dusted with flour.  Repeat with remaining dough.", "Meanwhile, bring a large pot of generously salted water to a boil.  Working in batches, transfer gnocchi to pot, gently stirring once or twice to prevent sticking.  Cook until gnocchi float to the surface, 3-5 minutes, and then cook for an additional 30 seconds.  Using a spider or slotted spoon, transfer gnocchi to a sheet tray lightly drizzled with olive oil and set aside.  Reserve ½ Celsius cooking liquid.", "Heat oil in large skillet over low heat.  Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.  Increase heat to medium and add mushrooms.  Cook, stirring occasionally, until tender and lightly browned, 4-5 minutes.  Stir in lime zest and juice, and season to taste with salt and pepper.", "Add gnocchi, reserved cooking liquid, parmesan, and ¼ Celsius basil to skillet.  Toss to thoroughly combine and cook until sauce is thickened and slightly reduced, about 3 minutes.  Serve garnished with freshly grated parmesan, remaining basil, and lime wedges." ]
[Name] Hot Summer Night Bread Pudding [AuthorId] 496829 [AuthorName] VLizzle [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-10-25T20:54:00Z [Description] I won First Place &amp; the People's Choice Award for the 2014 Strolling of the Heifers Bread Pudding Contest with this recipe! Bread pudding is my favorite dessert, but everyone I know associates bread pudding with Autumn or Winter months. I wanted to create a bread pudding that I thought people would enjoy in the Summer after an outdoor BBQ. The King Arthur Fruit Blend of diced apricots, raisins, pineapple cubes, chopped dates and sweetened dried cranberries make this recipe shine. The Hot Summer Night Bread Pudding has a light and refreshing flavor and pairs well with a glass of chilled Moscato. PLEASE NOTE THAT I WAS UNABLE TO LIST A KEY INGREDIENT BECAUSE IT WAS NOT RECOGNIZED - YOU MUST ADD &frac12; Tsp King Arthur Flour Fiori di Sicilia and the Mixed Fruit Blend is a specific one from King Arthur Flour [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "4", "1", "2", "3/4", "1", "1/4", "1", "1/3"] [RecipeIngredientParts] ["eggs", "coconut milk", "half-and-half", "sugar", "cinnamon", "salt", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 318.6 [FatContent] 20.0 [SaturatedFatContent] 14.5 [CholesterolContent] 115.4 [SodiumContent] 140.5 [CarbohydrateContent] 31.3 [FiberContent] 1.4 [SugarContent] 19.2 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Apply a thin coat of cooking spray to a 2-quart 11x7 oblong glass baking dish. Arrange bread in dish. In a large bowl, beat eggs until frothy. Combine milk, half-and-half, sugar, KING ARTHUR FLOUR FIORI DI SICILIA, cinnamon, & salt then add to eggs and mix well. Add KING ARTHUR FLOUR MIXED FRUIT BLEND and coconut to liquid mixture, blend thoroughly. Pour over bread, pressing gently to submerge slices, let rest 15 minutes. Combine topping ingredients and sprinkle over pudding (1 teaspoon organic sugar and \t¼ Tsp Organic Roasted Saigon Cinnamon]. Set dish on a baking pan with a 2-inch rim. Add water to a depth of 1 inch. Bake for 50-60 minutes or until a toothpick inserted into center comes out clean. Cool and serve with homemade whipped cream.
[Name] Fried Farfalle Chips (Bowtie Pasta) [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-10-25T23:15:00Z [Description] Make and share this Fried Farfalle Chips (Bowtie Pasta) recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["2", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["farfalle pasta", "canola oil", "parmesan cheese", "garlic powder", "chili powder", "dry mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.8 [FatContent] 4.2 [SaturatedFatContent] 0.4 [CholesterolContent] 0.6 [SodiumContent] 14.0 [CarbohydrateContent] 9.6 [FiberContent] 0.5 [SugarContent] 0.4 [ProteinContent] 2.0 [RecipeServings] 15.0 [RecipeYield] 4 cups [RecipeInstructions] Cook pasta 8-10 minutes until just barely al dente. Drain and rinse under cold water. Drain pasta on paper towels -- needs to be dry. In a large skillet heat oil to 375. Fry 1 cup pasta at a time. Drain fried pasta on paper towels. In a large bowl combine parmesan, chili powder,garlic, mustard. Toss with fried drained pasta. Serve with your favorite Spinach Artichoke dip or Pesto.
[Name] Sausage, Chicken and Rice Soup [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-10-25T23:20:00Z [Description] This started as a Weight Watchers recipe, that I really liked. But of course I had to modify it, make it my own. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "6", "1", "2", "1/2", "1", "1/2", "1", "2", "1", "1", NA, NA] [RecipeIngredientParts] ["chicken", "water", "Italian sausage", "olive oil", "onion", "fennel bulb", "water", "basil", "oregano", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1139.3 [FatContent] 72.4 [SaturatedFatContent] 21.8 [CholesterolContent] 234.8 [SodiumContent] 1560.7 [CarbohydrateContent] 49.3 [FiberContent] 2.7 [SugarContent] 3.0 [ProteinContent] 68.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] remove meat from the chicken, cutting into chunks. Set aside the cooked chicken meat. Save the bones and put in a small pot with 6 cups water, cook for 30 minutes. remove skin from sausage, brown in dutch oven, stirring often until cooked through. Set aside the cooked sausage meat. chop the onion, half fennel bulb, and red pepper. Add olive oil to dutch oven. Saute until onion starts to brown. Add rice and basil/oregano, stirring for about 1 minute, then add the 2 cups water. Watch your timing, your chicken stock should be almost ready, you want to be able to add that before the rice has absorbed these 2 cups water. Add 6 cups of chicken broth once done. Cook rice and veggies for about 20 minutes, until rice and veggies are cooked. Add in chicken and sausage, stir to warm. Season with salt and pepper to taste.
[Name] Thai One Pot [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-10-25T23:55:00Z [Description] Don't you love one-pot meals? This is easy and tasty, from *Food and Wine*. They suggest, &quot;The radishes that are stirred in at the last minute add a pleasant crunch. For a similar effect without the slicing time, substitute one cup of bean sprouts.&quot; [Images] character(0) [RecipeCategory] Short Grain Rice [Keywords] ["Pork", "Rice", "Meat", "Thai", "Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1 1/4", "3/4", "2 1/2", "3", "1/4", "4", "10", "5", "2"] [RecipeIngredientParts] ["green bell pepper", "red bell pepper", "shiitake mushroom", "salt", "short-grain rice", "low sodium chicken broth", "soy sauce", "cayenne", "scallions", "radishes", "cilantro", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 603.8 [FatContent] 35.0 [SaturatedFatContent] 12.0 [CholesterolContent] 102.2 [SodiumContent] 1472.6 [CarbohydrateContent] 39.6 [FiberContent] 3.7 [SugarContent] 3.8 [ProteinContent] 32.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1 In a large nonstick frying pan, heat the oil over moderately high heat. Add the bell peppers, shiitakes, and ¼ teaspoon of the salt and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove. Add the pork to the pan and cook, stirring, until it is no longer pink, about 3 minutes. Spoon off the fat from the pan. Stir in the bell peppers and shiitakes, the rice, broth, soy sauce, the remaining ¾ teaspoon salt, and the cayenne. Bring to a simmer. Cover. Reduce the heat to low and simmer, without removing the lid, until the rice is just done, about 20 minutes. Remove the pot from the heat and let stand, covered, for 10 minutes. Stir in the scallions, radishes, cilantro, and lime juice. Serve.
[Name] Oven Baked Chicken With Bacon [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-10-26T00:34:00Z [Description] Make and share this Oven Baked Chicken With Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1/2", "3", "1/2", "1", "2", "2", "6", "1/2", "1/2", "1"] [RecipeIngredientParts] ["bacon", "flour", "salt", "fresh ground black pepper", "olive oil", "chicken breasts", "chicken thighs", "onion", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 628.7 [FatContent] 39.5 [SaturatedFatContent] 10.3 [CholesterolContent] 172.1 [SodiumContent] 598.6 [CarbohydrateContent] 16.6 [FiberContent] 0.8 [SugarContent] 2.1 [ProteinContent] 43.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat the oven to 350 degrees.", "Heat a large ovenproof Dutch oven over medium high heat. Cut the bacon slices into small pieces and fry until crisp, stirring occasionally. Remove from the pan with a slotted spoon and set aside, leaving the flavourful bacon grease in the pan. Turn off the pan until you are ready to fry the chicken.", "Pour the flour onto a plate or wide bowl, mix in salt, pepper, and herbes de Provence. Remove the fillet from the breast pieces, and cut the breast itself in half. Coat the chicken with flour and spices. Turn back on the pan, and fry the chicken for a few brief minutes on each side, just until lightly browned. Remove the chicken from the pan and set aside.", "Chop the onion. Add olive oil to pan, and cook chopped onions for for 5-10 minutes, until browned and translucent. Add the wine slowly, stirring to get all the browned bits from the bottom of the pan. THey're the best part of the flavour! Add the chicken stock and let everything cook until it reduces slightly, about 5-10 minutes.", "Add the chicken pieces, and bacon back into the pan and bake in the oven for 40 minutes, turning chicken pieces half way through cooking.", "Remove from oven, and serve over rice, or with mashed potatoes." ]
[Name] Bouillabaisse [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-10-26T01:06:00Z [Description] Make and share this Bouillabaisse recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", NA, "500", "2", "1", "2", "1", "1", "1", "1/2", "1/4", "1/4", "1", "12", "1/2", "1", "1/2"] [RecipeIngredientParts] ["olive oil", "leek", "bay leaves", "olive oil", "garlic cloves", "fennel bulb", "leek", "dry white wine", "saffron thread", "salt", "pepper", "scallops", "halibut fillets", "salmon fillet", "jumbo shrimp", "clams", "mussels"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1267.0 [FatContent] 22.0 [SaturatedFatContent] 4.3 [CholesterolContent] 661.9 [SodiumContent] 1720.6 [CarbohydrateContent] 19.0 [FiberContent] 2.1 [SugarContent] 4.3 [ProteinContent] 226.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Stock: Peel shrimp, saving shells, gather any other defrosted saved shrimp shells you might have in your freezer. Yes, I save shrimp shells every time I use shrimp, never know when you need to make a seafood stock. Heat olive oil in heavy pot, Add leek and shells, cook until shells are pink, about 2 minutes. Add 6 cups water, clam juice and bay leaves; bring to boil. Reduce heat, cover and simmer for 25 minutes, skimming off any scum. Strain through cheesecloth-lined strainer into a large bowl, pressing shells with wooden spoon to extract all the liquid. Soup: in large heavy saucepan, heat oil over medium heat. Cook garlic about 1 minute, stirring so it doesn't burn and turn bitter. Add fennel and leek and cook until fennel is slightly softened, about 5 minutes. Add wine; cook for 1 minute, scraping the bottom of the pan to deglaze. Add saffron, salt, pepper and prepared seafood stock, bring to boil. Reduce heat, cover and simmer until fennel is softened, about 30 minutes. Meanwhile, scrub clams; discard any that do not close. Add to pot, cooking over medium high heat for 3 minutes. Add scallops then add fish and peeled shrimp. Cook until scallops are tender but firm, shrimp is pink, fish flakes easily when tested, and clams are opened, about 3 more minutes. Discard any clams that do not open. Serve and enjoy!
[Name] Carrot, Cardamom &amp; Walnut Muffins [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-10-26T02:54:00Z [Description] Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom &amp; walnut muffin recipe should be a go-to option for you. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/CTDYDhlrSHm3zD9QFaDJ_Carrot-Cardamom-Walnut-Muffin.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Dessert", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "15", "1", "1/2", "1", "1", "1/2", "10", "2", "75", "80", "2", "50", "50", "400", "60", "60", "5", "1/2", "50"] [RecipeIngredientParts] ["baking soda", "salt", "ground cinnamon", "ginger powder", "ground nutmeg", "cardamom seeds", "eggs", "coconut oil", "honey", "vanilla extract", "carrots", "walnuts", "coconut cream", "yoghurt", "coconut oil", "vanilla extract", "salt", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.4 [FatContent] 28.3 [SaturatedFatContent] 21.8 [CholesterolContent] 42.2 [SodiumContent] 719.2 [CarbohydrateContent] 43.6 [FiberContent] 1.2 [SugarContent] 40.9 [ProteinContent] 3.3 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] For the Frosting. Refrigerate can of coconut cream overnight. Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind. In a mixer, beat this cream to soft-peaks. Add in yoghurt, coconut oil, vanilla, salt, and honey. Chill for about 4 hours. For the Muffins. Prepare a muffin pan with liners. In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg]. In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla]. Fold in the dry ingredients into the wet. Add in grated carrots and half of the chopped walnuts. Pour the batter into the individually-lined muffin tin. Bake in a 175C/350F oven for about 20 minutes. Allow to cool completely before frosting. Top with chopped walnuts for garnish.
[Name] All-Vegetable Shepherd&rsquo;s Pie [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-10-26T03:02:00Z [Description] A hearty and comforting dish that&rsquo;s packed with nutritional goodness, it makes for the perfect family meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/TLUI12roRhmj34amW0gx_All-Vegetable-Shepherds-Pie.jpg" [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["500", "50", "100", "100", "400", "100", "4", "1/2", "50"] [RecipeIngredientParts] ["potatoes", "butter", "aubergines", "eggplants", "courgettes", "zucchini", "crushed tomatoes", "onions", "olive oil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 286.1 [FatContent] 20.2 [SaturatedFatContent] 5.9 [CholesterolContent] 17.8 [SodiumContent] 154.8 [CarbohydrateContent] 24.3 [FiberContent] 5.2 [SugarContent] 2.5 [ProteinContent] 5.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Wash, peel, and boil potatoes until soft. Mash potatoes with the majority of the butter, season with salt and pepper, and set aside. Slice all vegetables thinly (about a quarter of an inch], toss in olive oil, season with salt and pepper, add in dried oregano and arrange in a deep baking dish. Top with crushed tomatoes. Bake for about 20-25 minutes in a 180C/360F oven. Take out of the oven and top with mashed potatoes. Brush with the remainder of the butter and top with ground almonds. Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes].
[Name] Choco-Avocado Mousse [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-26T03:09:00Z [Description] This choco-avocado mousse is rich, smooth and delicious, the perfect after dinner and guilt-free treat. The blend of healthy ingredients leaves you satiated and nourished, without the worry of putting on any weight. Don&rsquo;t worry about being able to taste the avocado, because when you blend it with the other ingredients, it actually enhances the creamy texture without leaving a prominent avocado flavour. It&rsquo;s not exactly the same as a classic mousse, but it&rsquo;s not far off and it&rsquo;s much healthier. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/861xmjYRjKUggB2XQ7I6_Choco-Avocado-Mousse.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "250", "2", "30", "2", "30"] [RecipeIngredientParts] ["avocados", "cocoa powder", "vanilla extract", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.9 [FatContent] 35.4 [SaturatedFatContent] 14.9 [CholesterolContent] 0.0 [SodiumContent] 19.0 [CarbohydrateContent] 31.1 [FiberContent] 15.5 [SugarContent] 7.3 [ProteinContent] 8.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine avocado, cocoa powder, almond milk, vanilla extract, and maple syrup in a food processor and puree until smooth. Melt chocolate in a double boiler. Set aside to cool. Combine pureed ingredients and melted chocolate. Chill in the refrigerator.
[Name] Oriental Tuna Tartare Cups [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-10-26T03:15:00Z [Description] A sweet, light and refreshing recipe, that&rsquo;s not only packed with nutrition but it will also help with your hydration levels at the same time. This is not replacing your water intake, but a tasty addition to it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/55jWqP4TR0iXp19w8UVB_Oriental-Tuna-Tartare-Cups.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["250", "150", "1", "30", "10", "30", "30", "30", "25", "10", "10", "1", "1", "2"] [RecipeIngredientParts] ["tuna fillets", "cucumbers", "bean sprouts", "light soy sauce", "sesame seeds", "honey", "lemon juice", "shallots", "cilantro", "leeks", "lemon zest", "chili powder", "chili peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 73.9 [FatContent] 3.3 [SaturatedFatContent] 0.5 [CholesterolContent] 9.8 [SodiumContent] 222.4 [CarbohydrateContent] 4.4 [FiberContent] 0.4 [SugarContent] 2.9 [ProteinContent] 7.0 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Combine all ingredients for the dressing in a mixing large bowl. Cut the tuna fillet into ½ inch cubes and toss into the dressing. Refrigerate covered. Prepare cucumber cups. Cut cucumber into 1 1/2 inch thick segments. Scoop out the middle with a melon baller. Chill. Spoon tuna tartare dressing into the chilled cucumber cups. Garnish with sprouts of Tomyao.
[Name] Bulgogi-Spiced Tofu Wraps With Kimchi Slaw [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2017-10-26T03:21:00Z [Description] This vegetarian wrap recipe is big on taste with it&rsquo;s beautiful blend of spices that perfectly complement the tofu and vegetables. It&rsquo;s really simple to make and so satisfying that it will keep your hunger wrapped up. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/3Mgk04xSSpyIPJOpOvsf_Bulgogi-Spiced-Tofu-Wraps.jpg" [RecipeCategory] Free Of... [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["600", "100", "50", "50", "50", "25", "30", "1/2", "50", "100", "100", "50", "25", "5", "25", "10"] [RecipeIngredientParts] ["firm tofu", "lettuce", "onions", "leeks", "soy sauce", "honey", "black pepper", "white radishes", "cucumbers", "carrots", "scallions", "light soy sauce", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.3 [FatContent] 10.8 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 943.3 [CarbohydrateContent] 21.0 [FiberContent] 5.3 [SugarContent] 11.3 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 6 wraps [RecipeInstructions] Combine all ingredients for the tofu marinade in a bowl. Whisk until fully combined. Cut tofu into 1 inch thick slices and allow to marinate for no less than 2 hours. While marinating prepare the slaw. Whisk all ingredients for the dressing. Toss in all chopped vegetables. Cover and refrigerate. Cook the tofu over a grill pre-heated to 240C/465F and cut into approximately 1”x3” strips. Toss chopped tofu with the prepared slaw. Serve with lettuce leaves for wrapping.
[Name] Easy Bacon Sweet Potato Soup [AuthorId] 1462970 [AuthorName] HawaiianBaker [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-26T05:46:00Z [Description] Delicious, hearty, thick sweet potato soup - tastes just like a baked sweet potato topped with bacon! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "1", "3", "4"] [RecipeIngredientParts] ["bacon", "onion", "garlic cloves", "salt", "pepper", "cayenne", "sweet potatoes", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 263.4 [FatContent] 19.9 [SaturatedFatContent] 6.6 [CholesterolContent] 28.9 [SodiumContent] 1045.8 [CarbohydrateContent] 12.2 [FiberContent] 1.8 [SugarContent] 3.0 [ProteinContent] 8.4 [RecipeServings] 8.0 [RecipeYield] 10 Cups [RecipeInstructions] ["In a large pot over medium heat, cook bacon. Transfer to a paper towel-lined plate and reserve fat. To pot, add onions and cook until slightly softened, 3-5 minutes. Add garlic and cook until fragrant, 1 minute. Season with salt, pepper, and cayenne, if using.", "Add sweet potatoes and stock. Bring to a boil, then reduce heat to low and simmer until sweet potatoes are tender, 27 to 30 minutes.", "Blend with immersion blender or transfer to a blender in batches and blend until smooth.", "Serve warm topped with chopped bacon." ]
[Name] Pork Tenderloin With Bread, Spinach and White Bean Dumplings [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT25M [PrepTime] PT2H [TotalTime] PT2H25M [DatePublished] 2017-10-26T12:42:00Z [Description] Simply prepared meat, marinated in wine and garlic, is accompanied by the deliciously unusual dumplings. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/pjfXHq6qTFSvxASg4AKn_EC_Pork%20tenderloin%20with%20bread%2C%20spinach%20and%20white%20bean%20dumplings.jpg" [RecipeCategory] Spinach [Keywords] ["Pork", "Greens", "Vegetable", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["500", "3", "150", "4", "1", "1", "1/2", "1/4", "6", "150 -200", "100", "1", "150", NA, NA, "1/2", "1/4"] [RecipeIngredientParts] ["olive oil", "white wine", "garlic cloves", "bay leaf", "sea salt", "ground black pepper", "water", "garlic clove", "fresh cilantro leaves", "fresh basil leaf", "sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1002.4 [FatContent] 36.9 [SaturatedFatContent] 7.7 [CholesterolContent] 224.7 [SodiumContent] 1944.2 [CarbohydrateContent] 81.7 [FiberContent] 8.1 [SugarContent] 3.8 [ProteinContent] 70.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Trim any visible fat from the pork tenderloin and cut it into approximately 4 cm thick slices. Lightly flatten with the meat mallet. Place in a shallow dish.", "For the marinade, mix and combine all the ingredients. Pour over the meat, cover and refrigerate for at least 2 hours, even better overnight.", "Remove the meat from the marinade (keep the marinade], lightly dry with the paper towel and sauté in 2 tablespoons of olive oil for 2 minutes on each side.", "Add the marinade and bring to a boil. Lower the heat and cover with a lid. Let it cook for 20 minutes.", "Meanwhile, cut the bread into small pieces, place in a large bowl and add water. Stir and allow to stand for about 5 minutes to get all the bread soaked.", "Sauté briefly garlic in 1 tablespoon of olive oil, add spinach and sauté until wilted.", "Add the bread - without draining it - and white beans, stir, cook for 2-3 minutes, stirring constantly.", "Add chopped coriander and basil, sea salt and pepper, stir well. Remove from the heat and let it cool slightly.", "Form with a large spoon or wet hands dumplings and serve with meat topped with the frying pan drippings." ]
[Name] Poisoned Apples [AuthorId] 2001720961 [AuthorName] ChrisWebAdmin [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-10-26T21:01:00Z [Description] From Marvelous Snacks and Treats section of The Wizard's CookBook
[Name] Easy Chicken Carbonara [AuthorId] 1326463 [AuthorName] gardeninthepocket [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-10-26T21:04:00Z [Description] Make and share this Easy Chicken Carbonara 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/1326463/79V9BQjZR6iLlOiXIofd_IMG_3270.JPG" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1", NA, "4", "1", "1", "1", "1/2", "1/4", "4", "4", "2", "1", "1", "1"] [RecipeIngredientParts] ["onion powder", "dried parsley", "salt", "chicken breasts", "onion", "peas", "garlic", "butter", "bacon bits", "mushrooms", "flour", "milk", "chicken broth", "cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 567.6 [FatContent] 38.5 [SaturatedFatContent] 20.5 [CholesterolContent] 144.4 [SodiumContent] 879.1 [CarbohydrateContent] 17.1 [FiberContent] 2.2 [SugarContent] 3.0 [ProteinContent] 38.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Melt half a stick of butter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion and peas until tender and you won't get food poisoning. Season with a bit of salt, onion powder and old bay. . (Tip: I put my chicken on a George Foreman grill for four minutes to give it those crispy lines, but you can cook it in the pan.]. Move cooked ingredients to the side and mix together half a stick of butter and four tablespoons of flour on low to medium heat (3 minutes] until it resembles a creamy paste. Stir in two cups of milk and a cup of chicken broth and mix well. Bring to a slow boil. Mix often. Add one cup of shredded cheese and a cup of grated Parmesan cheese. Get creative! . Add your other cooked ingredients. Allow to thicken and simmer on low for about ten minutes. Add more milk or chicken broth if you want a thinner sauce or you find the cheese gets stringy. Use over your favorite pasta.
[Name] Corn Bread, Loffer Style,BEST EVER! [AuthorId] 2000674139 [AuthorName] Curtis N Sarah [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2017-10-26T21:09:00Z [Description] Went to a good friends house for a incredible pot luck and they served this! The corn bread stole the show.
[Name] Farmers Soup [AuthorId] 2001507772 [AuthorName] Justin t. [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-10-26T21:12:00Z [Description] a simple but tasty meat and potatoes soup that you can easily change and turn into something new and suited for your own taste [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "3", "2", "3", "4", "4", "1", "10", "1", "1", "1"] [RecipeIngredientParts] ["ground beef", "potatoes", "bacon", "butter", "milk", "water", "black olives", "garlic powder", "onion powder", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 638.9 [FatContent] 42.2 [SaturatedFatContent] 19.8 [CholesterolContent] 141.9 [SodiumContent] 574.1 [CarbohydrateContent] 33.3 [FiberContent] 3.0 [SugarContent] 1.1 [ProteinContent] 31.3 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] thaw all meat and start a large pot of water simmering. slice potatoes into sizable cubes and carefully place into water. bring water to a rolling boil. time to start your meat. one at a time cook your beef, bratwurst, and bacon in a single pan making sure to save all grease. check potatoes, when they are softer but still firm enough to hold shape take the water off of the burner and then pour through a strainer catching potatoes.then pour cold water over them until they cool to room temperature or less.let rest. pour milk, butter, and water into a medium pan. keep on low heat making sure to stir continuosly to avoid burning. pour olives into a strainer and wash. after washing olive juices out dry thoroughly. check that butter is melted. put potatoes, meat, grease, and olives into your milk base. add seasonings, I prefer garlic and onion powder with oregano but you can use whatever you like. bring to a light boil bubbling throughout. enjoy.
[Name] Grilled Marinaded Lemon Chicken (SKF). [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-26T21:13:00Z [Description] Simple and quick marinade. Great for Chicken or Pork. (21 Day Fix approved: 1 Red, 1 teaspoon).
[Name] Philippe's the Original Hot Mustard [AuthorId] 632462 [AuthorName] ace7455 2 [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-10-26T23:05:00Z [Description] Philippe's in Los Angeles claims to have invented the French Dip sandwich. Regardless they do make the best hot mustard on the planet .Best prepared outdoors or in a well ventilated area. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "1", "1", "1/2", "1/4", "1"] [RecipeIngredientParts] ["Coleman's dry mustard", "white wine vinegar", "beer", "garlic clove", "sugar", "salt", "turmeric", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.6 [FatContent] 45.4 [SaturatedFatContent] 4.8 [CholesterolContent] 0.0 [SodiumContent] 2336.5 [CarbohydrateContent] 27.4 [FiberContent] 6.5 [SugarContent] 11.9 [ProteinContent] 13.9 [RecipeServings] nan [RecipeYield] 1/2 cup [RecipeInstructions] In a heavy pot over medium heat whisk together dry mustard, vinegar and flat beer. Using a press mince garlic into mixture. Continually whisking blend in sugar, salt and turmeric. To tame down the heat you may add 1 tablespoon olive oil whisked. Place in a sealed jar for at least 1 day. Will remain in fridge for at least 2 months.
[Name] Pesto Risoni With Mango-Curry Shrimps [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-10-27T00:56:00Z [Description] If you want a scrumptious meal that&rsquo;s ready in 10 minutes which is not only mouth-wateringly delicious, but that&rsquo;s also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/SsA3I83TSGOfRX1P1Ygk_Cilantro-Pesto-Risoni.jpg" [RecipeCategory] Free Of... [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["150", "15", "1/2", "50", "15", "1", "100", "20", "4", "1/2", "100", "15", "1/2"] [RecipeIngredientParts] ["shrimp", "olive oil", "curry powder", "mangoes", "lemon juice", "salt", "cilantro", "garlic", "pepper", "olive oil", "lemon juice", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.6 [FatContent] 51.5 [SaturatedFatContent] 7.2 [CholesterolContent] 94.5 [SodiumContent] 1093.3 [CarbohydrateContent] 47.0 [FiberContent] 2.9 [SugarContent] 7.5 [ProteinContent] 17.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a boil. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside. Cook risoni for 8 minutes or until al dente. While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside. Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes. Drain the risoni and toss in a bowl with the cilantro pesto. Transfer risoni to a serving plate and top with the shrimps and mangos.
[Name] Crisp Tofu &amp; Leek Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-27T01:06:00Z [Description] This dish not only looks good, it does you good too. The discovery of Tofu was in China, the story is that a Chinese chef accidently curdled Soya milk when he added Nigari Seaweed &ndash; creating Tofu! How lucky for us, a protein that contains all the eight essential amino acids and Iron, Calcium, vitamin B1 to name just a few of it&rsquo;s nutrients. Healthy eating! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/Dbm7J2CeThtBZ1OIptJy_Crisp-Tofu-Leek-Salad.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "100", "30", "30", "30", "30", "2", "20", "20", "100"] [RecipeIngredientParts] ["firm tofu", "leeks", "fresh lime juice", "honey", "maple syrup", "garlic", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.6 [FatContent] 39.1 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 37.6 [CarbohydrateContent] 19.6 [FiberContent] 3.5 [SugarContent] 8.8 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut tofu into 1 inch cubes. Fry tofu for 10-15 minutes or until golden brown on all sides. Drain on paper towels. In a bowl, combine sesame oil, lime juice, soy sauce, honey, chili, garlic, and ginger. Mix well. Toss tofu and leeks in the prepared vinaigrette.
[Name] Quick Chicken Souvlakis With Roasted Pepper Hummus [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT0S [TotalTime] PT10M [DatePublished] 2017-10-27T01:12:00Z [Description] When you&rsquo;re looking for a simple, speedy and deliciously flavoursome dish, this recipe is the perfect solution. Chicken souvlakis are gorgeous Greek kebabs and these are made with chicken and a roasted pepper hummus. It&rsquo;s a no-fuss chicken dish served with warm wheat tortillas that takes just 10 minutes from start to finish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/08CcpZakRVSVeHgkRTy7_Quick-Chicken-Souvlakis.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["400", "1/2", "1/2", "1/2", "30", "15", "1", "3", "100", "100", "6", "30", "30", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["chicken thighs", "dried oregano", "pepper", "salt", "olive oil", "lemon juice", "lemon", "whole wheat tortillas", "garbanzo beans", "chickpeas", "bell peppers", "garlic", "lemon juice", "olive oil", "paprika", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.8 [FatContent] 41.3 [SaturatedFatContent] 8.5 [CholesterolContent] 112.0 [SodiumContent] 1436.8 [CarbohydrateContent] 38.9 [FiberContent] 3.1 [SugarContent] 1.8 [ProteinContent] 29.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Cut chicken thigh fillets into cubes. In a bowl, combine olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper. Add in chicken and toss thoroughly. Thread chicken into skewers and cook in a grill pan on high heat for 4 minutes per side. While chicken is cooking, prepare hummus. Add all ingredients to a food processor and pulse until smooth. Serve with warm wheat tortillas.
[Name] Aubergine Teriyaki Sushi [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-10-27T01:34:00Z [Description] Roll up! Roll up! For these sensational tasting sushi pieces which have been delicately created to give a subtly sweet and satisfying flavour that would be a great lunch option for work. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/LRcuIjYQqCR45tUHdvVX_Aubergine-Sushi.jpg" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["250", "4", "4", "1", "1", "2", "1/2", "680", "720", "60", "2", "1/2", "6", "1"] [RecipeIngredientParts] ["aubergines", "eggplants", "low sodium soy sauce", "maple syrup", "ginger", "garlic", "ground black pepper", "sushi rice", "water", "rice vinegar", "maple syrup", "nori", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.9 [FatContent] 2.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 111.2 [CarbohydrateContent] 33.1 [FiberContent] 1.5 [SugarContent] 4.0 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 20 pieces [RecipeInstructions] Combine soy sauce, maple syrup, ginger, garlic, sesame oil, and pepper in a bowl. Cut each aubergine into thirds length-wise. Poke all over on the cut surface with a fork. Allow to marinate for an hour in the soy mixture. Rinse the rice. Combine rice and water in a stockpot and bring to a boil. Cover, reduce heat to low and cook for 20 minutes. Grill aubergine slices until fully cooked. About 4-5 minutes per side. Slice grilled aubergine into long strips. In a bowl, combine rice vinegar, maple syrup, sesame oil, and sesame seeds. When rice is fully cooked, fluff and toss in the rice vinegar mixture. Assemble the sushi. Lay a sheet of nori on a bamboo mat. Spread cooked sushi rice evenly on top of Nori. Lay strips of cooked eggplant near one edge. Roll and cut into 8 even slices.
[Name] Prosperity Stir-Fry [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-27T01:45:00Z [Description] As it&rsquo;s the Chinese New Year and a time for fresh beginnings, we&rsquo;ve created a simple, nutritious and delicious stir-fry to cater for any healthy eating resolutions. It&rsquo;s ready in 20 minutes which makes it an ideal healthy meal for those 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/2001711001/9PnihXQQR7OX4e1QuZQv_Prosperity-Stir-Fry.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["250", "100", "100", "100", "100", "15", "50", "15", "15", "15", "15", "30", "3"] [RecipeIngredientParts] ["sweet peas", "corn", "cornstarch", "garlic paste", "honey", "maple syrup", "cold water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.9 [FatContent] 14.6 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 23.1 [CarbohydrateContent] 21.1 [FiberContent] 3.1 [SugarContent] 7.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients for the sauce in a small bowl. Cut Nian Gao into bite-sized pieces. Lightly dust with cornstarch. Heat peanut oil in a frying pan. Pan-fry Nian Gao for about 2 minutes per side over medium heat. Set aside. In the same pan, add peas, carrots, young corn, and onions. Sautee for 3-4 minutes over high heat. Return Nian Gao to the pan and pour in the sauce mixture. Cook for about another minute, stirring continuously.
[Name] Stuffed Pepper Soup (SKF) [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-10-27T13:11:00Z [Description] Another simple and healthy recipe, that will also fit into the 21 Day Fix Program. This recipe is made without cooked rice and/or quinoa, just add when ready to serve (saves on carbs). Garnish with green onions, cheddar cheese, queso fresco, parsley, cilantro, avocado [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/89/mWy1vv3MQTSQMM3p9FCu_20171027_091726.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/89/ITTGVVviRRaVaVmWwR6X_20171027_091726.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/89/eUXjdGppQ1qvjH9lroDp_20171027_091709.jpg"] [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1", "3 -4", "1", "1", "1", "1", "32", "2", "2", "2", "1", NA] [RecipeIngredientParts] ["ground turkey", "bell peppers", "garlic cloves", "green chilies", "onion", "tomato sauce", "diced tomatoes", "beef broth", "honey", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.9 [FatContent] 7.4 [SaturatedFatContent] 2.0 [CholesterolContent] 62.6 [SodiumContent] 632.2 [CarbohydrateContent] 12.0 [FiberContent] 2.3 [SugarContent] 8.6 [ProteinContent] 20.6 [RecipeServings] 10.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Soup can be made on the stovetop, Crockpot and Instant Pot (I used my Instant Pot]. Instant. Spray pan with Olive Oil (or coconut oil]. Brown Turkey on medium heat. (Instant Pot, Soup Pot or Skillet (for crockpot]. Add peppers, onions, and garlic; saute for 5 - 10 minutes. Instant Pot: Add remaining ingredients. Stir to mix all together. Set Instant Pot to Manual for 25 minutes. Natural Release]. Crockpot: Add turkey mixture and remaining ingredients to Crockpot. Stir to mix all together. 6 hours on low. Soup Pot: Add remaining ingredients. Stir to mix all together. Bring to boil, lower heat to low and simmer for 45 minutes. When ready to serve, add rice or quinoa if desired. And garnish (listed in above]. 21 Day Containers: 1 Red, 1 Green. 1 Yellow for rice or quinoa.
[Name] Lailani's Crock Pot Tikka Masala [AuthorId] 997542 [AuthorName] Lailani [CookTime] PT8H [PrepTime] PT2M [TotalTime] PT8H2M [DatePublished] 2017-10-27T14:26:00Z [Description] Make and share this Lailani's Crock Pot Tikka Masala recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "Easy" [RecipeIngredientQuantities] ["5", "16", "14 1/2", "2", "16", "2 1/2"] [RecipeIngredientParts] ["yukon gold potatoes", "chickpeas", "stewed tomatoes", "mushrooms", "masala", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.7 [FatContent] 14.0 [SaturatedFatContent] 3.9 [CholesterolContent] 90.8 [SodiumContent] 385.8 [CarbohydrateContent] 33.9 [FiberContent] 4.8 [SugarContent] 3.0 [ProteinContent] 35.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Put all ingredients in crock pot and cook on low for 8 hours. Serve as is or with Basmati Rice.
[Name] LORENE'S M&Oacute;LE [AuthorId] 1162293 [AuthorName] wateryfingers [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-10-27T19:55:00Z [Description] My grandmother's chicken m&oacute;le recipe. A comfort food I always loved as a child. Not a sweet m&oacute;le but made with a touch of peanut butter. Delicious with spanish rice and squash! [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1/4", "1 1/2", "3", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["fryer chickens", "all-purpose flour", "chili powder", "garlic cloves", "ground cumin", "salt", "peanut butter", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1294.9 [FatContent] 79.2 [SaturatedFatContent] 19.7 [CholesterolContent] 399.5 [SodiumContent] 1156.0 [CarbohydrateContent] 13.4 [FiberContent] 4.5 [SugarContent] 1.2 [ProteinContent] 127.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut chicken into 2 wings, 2 breasts, 2 thighs, two legs, cover with water. Add. Add garlic, cumin, salt, pepper and simmer 30-40 minutes. Remove chicken and reserve broth. Allow chicken to cool. Heat. In large skillet, heat vegetable oil and slowly stir in flour. Stir constantly until a blonde roux is produced. Remove roux from heat and add the peanut butter and stir until just melted. Add chile powder to 1 cup of the broth and stir well.vvAdd broth/chile powder mixture to roux mixture in skillet and stir well. Add chicken pieces to pan and spoon móle over chicken. Add more broth to the skillet to just barely cover chicken and stir. Return to heat and simmer, covered, low and slow for 45 minutes, stirring and spooning móle over chicken. More broth may be added if too thick. A gravy consistency is what is best. Serve with Spanish rice and braised squash.
[Name] French Toast [AuthorId] 2001767449 [AuthorName] 994202 [CookTime] PT10M [PrepTime] PT4M [TotalTime] PT14M [DatePublished] 2017-10-27T20:03:00Z [Description] Make and share this French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1", "1", "6"] [RecipeIngredientParts] ["eggs", "milk", "sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.6 [FatContent] 2.8 [SaturatedFatContent] 0.9 [CholesterolContent] 63.4 [SodiumContent] 156.4 [CarbohydrateContent] 14.0 [FiberContent] 0.6 [SugarContent] 1.8 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a pie plate add eggs, milk, sugar, and cinnamon. Beat it with a fork. Turn on the stove to medium. Spray the frying pan with nonstick spray or butter. Lay bread into the egg mixture on each side. Coat the bread all at once or you will run out. Serve with maple syrup.
[Name] Mini Cupcake Tin Pies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2017-10-27T20:17:00Z [Description] Can't decide on one pie flavor? Make these little buddies and you can have as much variety as you want! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/93/kgV4YmyURlSg5sFUThMv_V2-18.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/93/kbZriaZxQC2H32vrCoN8_V2-20.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/40/93/KQT2EsDiRUuZP7vFjDiu_V2-30.jpg"] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1"] [RecipeIngredientParts] "egg" [AggregatedRating] nan [ReviewCount] nan [Calories] 266.7 [FatContent] 15.1 [SaturatedFatContent] 4.9 [CholesterolContent] 15.5 [SodiumContent] 245.6 [CarbohydrateContent] 28.9 [FiberContent] 1.7 [SugarContent] 2.2 [ProteinContent] 3.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Spray your muffin tin with cooking spray and preheat your oven to 350 degrees F. Roll out a single pie crust and cut out 4-inch circles of dough with a cookie cutter or lid. . Place one dough circle in the bottom of each muffin tin cup. . Fill each to the top with the pie filling of your choice, about 1/4 cup. . Use the remaining dough to top each with a design. You can cut out leaves and other fall shapes with a cookie cutter, or top them with a simple lattice design. Use a pastry brush to dab a little bit of whisked egg on the top of each and bake 30-40 minutes until the filling starts to bubble and the crust is golden. . Remove from the oven and let cool for at least 15 minutes before removing with the help of a butter knife.
[Name] Cadillac Cocoa [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2017-10-27T22:22:00Z [Description] Make and share this Cadillac Cocoa recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2 - 1", "1", "1"] [RecipeIngredientParts] ["instant coffee granules", "vanilla extract", "marshmallow creme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 173.2 [FatContent] 3.0 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 126.9 [CarbohydrateContent] 32.4 [FiberContent] 0.8 [SugarContent] 23.9 [ProteinContent] 1.8 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Stir hot chocolate mix, creamer and coffee granules together in a mug. Add hot water as hot chocolate package instructs; stir well. Add vanilla and stir again. Top with a dollop of marshmallow crème.
[Name] Coconut &amp; Pineapple Sorbet [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT8H [TotalTime] PT8H [DatePublished] 2017-10-28T03:24:00Z [Description] A sweet, scrumptious and truly delightful healthy dessert made from 3 ingredients that will finish off any meal perfectly. To say it refreshes the palette is an understatement. With such a simple method and the sublime result, this recipe is not one to miss out on! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/sWS69GM1SLisXL8L7tmc_Pineapple-Coconut-Sorbet.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Free Of...", "Easy"] [RecipeIngredientQuantities] ["400", "1", "2 -3"] [RecipeIngredientParts] ["coconut cream", "pineapple", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.7 [FatContent] 10.2 [SaturatedFatContent] 9.6 [CholesterolContent] 0.0 [SodiumContent] 23.5 [CarbohydrateContent] 52.0 [FiberContent] 1.7 [SugarContent] 47.2 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Peel, core, and chop pineapple into inch chunks. Transfer to a blender, add in coconut cream, and honey. Process until smooth. Pour into a deep tray, cover and put in the freezer for 4 hours or until slushy but not totally frozen. Take it out of the freezer, whisk, and return to the freezer for another 4 hours or until fully set. 6. Serve with additional fruit and mint leaves.
[Name] Prosperity Stir-Fry [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-10-28T03:33:00Z [Description] As it&rsquo;s the Chinese New Year and a time for fresh beginnings, we&rsquo;ve created a simple, nutritious and delicious stir-fry to cater for any healthy eating resolutions. It&rsquo;s ready in 20 minutes which makes it an ideal healthy meal for those 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/yfs7r0dCStKcelNu9joM_Prosperity-Stir-Fry.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["250", "100", "100", "100", "100", "15", "50", "15", "15", "15", "15", "30", "3"] [RecipeIngredientParts] ["sweet peas", "corn", "cornstarch", "honey", "maple syrup", "cold water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.7 [FatContent] 14.6 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 22.8 [CarbohydrateContent] 20.4 [FiberContent] 3.1 [SugarContent] 7.8 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all ingredients for the sauce in a small bowl. Cut Nian Gao into bite-sized pieces. Lightly dust with cornstarch. Heat peanut oil in a frying pan. Pan-fry Nian Gao for about 2 minutes per side over medium heat. Set aside. In the same pan, add peas, carrots, young corn, and onions. Sautee for 3-4 minutes over high heat. Return Nian Gao to the pan and pour in the sauce mixture. Cook for about another minute, stirring continuously.
[Name] Split Pea Hummus With Coconut Naan Bread [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-10-28T03:39:00Z [Description] Hummus is such a simple thing to make that you could easily prepare it at home, and it also tastes much better than the shop bought options mainly due to the freshness of the ingredients. We&rsquo;ve gone for a slightly different twist with this hummus dish and used split peas instead of chickpeas. It makes 6 coconut naans and a couple of pots full of delicious split pea hummus. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/ysKIU3uvTVyN6orohFU6_Split-Pea-Hummus-Coconut-Naan.jpg" [RecipeCategory] Indian [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["200", "60", "1", "1", "2", "10", "2", "1/2", "250", "250", "60", "30", "120", "1/2", "30"] [RecipeIngredientParts] ["olive oil", "cumin powder", "lemon juice", "garlic cloves", "cilantro leaves", "bell peppers", "salt", "coconut milk", "water", "coconut oil", "flour", "salt", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 934.8 [FatContent] 63.8 [SaturatedFatContent] 39.9 [CholesterolContent] 22.3 [SodiumContent] 803.1 [CarbohydrateContent] 74.6 [FiberContent] 18.3 [SugarContent] 5.6 [ProteinContent] 22.6 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for the hummus in a food processor and pulse until smooth. Combine coconut milk, water, cassava flour, coconut flour, coconut oil, and salt in a bowl. Mix into a smooth batter. Melt ghee in a non-stick pan over high heat. Pour in 1/6 of the batter and cook over medium heat until bubbles appear on the surface. About 2 minutes per side. Flip and continue cooking for about another minute.
[Name] Vegan Mapo Tofu [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-10-28T03:43:00Z [Description] When you&rsquo;re short on time and you&rsquo;re in need of something nutritious, then this 15 minute vegan mapo tofu will certainly satisfy your taste buds. This is an authentic Sichuan style mapo tofu which is both spicy and aromatic. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/VU32lse1QD6Js8b4ChpD_Vegan-Mapo-Tofu.jpg" [RecipeCategory] Vegan [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["400", "150", "125", "2", "30", "6", "1", "1", "2", "1", "1", "1", "1", "30", "1", "25"] [RecipeIngredientParts] ["tofu", "shiitake mushrooms", "vegetable broth", "chili bean paste", "fermented black beans", "garlic cloves", "ginger", "szechuan peppercorns", "low sodium soy sauce", "honey", "maple syrup", "green onions", "cornstarch", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.4 [FatContent] 11.3 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 100.0 [CarbohydrateContent] 10.9 [FiberContent] 1.2 [SugarContent] 5.6 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix vegetable stock, cornstarch, soy sauce, and honey in a bowl. Heat peanut oil in a wok. Add in ginger, garlic, mushrooms, Sichuan peppercorns, fermented black beans, and white part of the leeks to the wok. Sautee until aromatic. About a minute. Add in chili bean paste and soy sauce mixture. Stir until thick then add tofu. Heat for a minute. Transfer to a serving dish then drizzle chili oil and sesame oil. 7. Top with chopped peanuts.
[Name] Coconut Panna Cotta With Kiwi-Mint Coulis [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT6H [TotalTime] PT6H15M [DatePublished] 2017-10-28T03:46:00Z [Description] This coconut panna cotta has a refreshing kiwi-mint coulis topping that lifts the overall flavour with a refreshing twist. It makes for the perfect spring/summer dessert or whenever you want a light sweet treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/YtQNbJxmS6q15r7xbXuQ_Coconut-Panna-Cotta.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Free Of..."] [RecipeIngredientQuantities] ["500", "80", "1 1/2", "2", "2", "5", "2"] [RecipeIngredientParts] ["coconut cream", "maple syrup", "gelatin powder", "hot water", "kiwi fruits", "mint leaves", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 441.9 [FatContent] 16.8 [SaturatedFatContent] 15.9 [CholesterolContent] 0.0 [SodiumContent] 43.3 [CarbohydrateContent] 72.7 [FiberContent] 0.4 [SugarContent] 69.5 [ProteinContent] 2.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate. Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes. In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved. Strain this mixture through a fine sieve. Pour into serving ramekins and chill overnight to set. Layer the coulis on top of the Panna Cotta.
[Name] Orange Marmalade Glazed Chops [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-10-28T03:50:00Z [Description] This orange glazed pork chop recipe is a meat lover&rsquo;s dream and is perfectly complemented by the French beans and olive tapenade part of the recipe. These beans actually cater for 6 people, so feel free to use them in a simple stir fry the day after. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/28kfQ4XEQ0Sz0p6WIrt2_Pork-Chops.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "30", "45", "400", "100", "15", "75", "10", "15", "50"] [RecipeIngredientParts] ["salt", "pepper", "olive oil", "orange marmalade", "French style green beans", "shallots", "olive oil", "black olives", "anchovies", "shallots", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 851.5 [FatContent] 57.7 [SaturatedFatContent] 11.5 [CholesterolContent] 141.6 [SodiumContent] 1157.6 [CarbohydrateContent] 37.8 [FiberContent] 7.3 [SugarContent] 15.1 [ProteinContent] 47.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the Chops. Season pork chops with salt and pepper on both sides. Heat olive oil in pan. Sear chops for 3-4 minutes on each side. Add in balsamic vinegar and orange marmalade. Reduce heat to simmer, cover, and cook for about 7 minutes. For the French Beans & Olive Tapenade. Combine all ingredients for the tapenade in a food processor, and process until smooth. Set aside. Bring a pot of water to a boil. Add in the french beans and boil for a minute. Strain out and transfer to an ice water bath for about 2 minutes to stop the cooking process. Just before serving, sauté the chopped shallots and french beans in a little olive oil. Top off with the tapenade, give a quick stir, and take off the heat. Serve while hot.
[Name] Chunky Garlic and Herb Marinara Sauce [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-10-28T12:56:00Z [Description] Chunky Garlic and Herb Marinara Sauce is the ultimate comfort food on a chilly fall evening! Simple, delicious and home made with basic pantry ingredients, don't reach for sauce in a jar! Try this instead! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/pvXCm1ctRNqt0Mlg2VTv_11.jpg" [RecipeCategory] Sauces [Keywords] ["European", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["8", "1", "4", "1/2", "1/2", "1/3", "1/4", "1/2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh garlic cloves", "sweet onion", "fresh tomatoes", "fresh basil", "fresh oregano", "olive oil", "dry red wine", "diced tomatoes", "tomato paste", "black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.0 [FatContent] 3.8 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 165.8 [CarbohydrateContent] 13.8 [FiberContent] 2.6 [SugarContent] 9.8 [ProteinContent] 2.0 [RecipeServings] 16.0 [RecipeYield] 2 Quarts [RecipeInstructions] Clean the garlic and finely dice. Clean the onion and roughly chop. In a large stockpot, place the olive oil.  Add the garlic and onion.  Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes. Wash and roughly chop the tomatoes. Add to garlic and onion. Cook and stir for 10 minutes. Add cans of diced tomatoes, tomato paste, red wine, cane sugar, salt and pepper. Wash and roughly chop the basil and oregano.  Stir into the sauce. Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes.  Serve with your favorite pasta! This recipe makes 2 quarts of sauce. Even better the next day, but if you prefer simply seal in a freezer bag or container and freeze. Will keep up to 4 months. Just thaw, heat and serve!
[Name] Easter Italian Rice Pie With Rum Soaked Raisins [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-10-28T13:28:00Z [Description] Make and share this Easter Italian Rice Pie With Rum Soaked Raisins recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["1/3", "3/4", "5", "1/2 - 3/4", "1/2", "2", "1/4", "1 1/2", "6 -7", "1 1/2", "2"] [RecipeIngredientParts] ["mascarpone cheese", "powdered sugar", "eggs", "golden raisin", "rum", "pure vanilla extract", "butter", "orange zest", "phyllo dough", "arborio rice", "ricotta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.2 [FatContent] 17.8 [SaturatedFatContent] 10.0 [CholesterolContent] 162.9 [SodiumContent] 217.5 [CarbohydrateContent] 58.1 [FiberContent] 1.8 [SugarContent] 16.8 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] 8 slices [RecipeInstructions] Preheat oven to 375F. Cook the rice the day before or early in the day by placing 1 cup of dry arborio into 4 cups of milk, cook until tender with a little bite, then drain off all the leftover milk, cool down and refrigerate. Place golden raisins in a small bowl, pour rum on top, heat in microwave until warm not boiling then take out and let them sit for about an hour, then strain off extra rum. In food processor blend together the powdered sugar, ricotta, mascarpone, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins. ( you'll have some rice leftover]. With the melted butter lightly brush a 10 inch x 1½ deep pie dish. Start layering your phyllo sheets over the bottom and up the sides leaving an over hang all around. Each phyllo layer needs to be brushed with the melted butter. When layering is complete pour the filling mixture into the pie dish on top of phyllo. Fold up the sides that hung over, you don't have to completely cover the top, it looks nice if you can peek through. Bake 45 minutes or until a knife comes out clean. Dust with powdered sugar when it comes to room temperature. For leftover pie, refrigerate, but then bring it to room temp when you want to eat it again for optimal flavor.
[Name] Couscous Salad With Chicken [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-10-28T20:36:00Z [Description] Make and share this Couscous Salad With Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/2", "2", "1/2", "1/2", "2/3", "1/4", "6", "1", "1 1/2", "3", "2"] [RecipeIngredientParts] ["water", "couscous", "buttermilk", "cumin", "salt", "pepper", "walnuts", "cilantro", "dates", "green onion", "olive oil", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 403.6 [FatContent] 20.8 [SaturatedFatContent] 3.7 [CholesterolContent] 48.4 [SodiumContent] 309.8 [CarbohydrateContent] 37.7 [FiberContent] 3.7 [SugarContent] 7.1 [ProteinContent] 17.9 [RecipeServings] 5.0 [RecipeYield] 5 US [RecipeInstructions] Preheat broiler. Bring water to boil, stir in couscous.  Cover pan and remove from heat.  Fluff after 5 minute Combine buttermilk, 1 1/2 t cumin, 1/4 t salt & pepper in a large bowl.  Stir with whisk.  Add couscous, walnuts, cilanto, dates, and green onions; stir gently. Drizzle olive oil over chicken and sprinkle with salt, pepper, and remaining cumin and garlic paste.  Arrange in an ovenproof skillet.  Broil 5 min, turn and broiler 3 minutes additional or until done.  Let stand 5 minute  Pour pan juices into couscous, gently toss.  Spoon 1 1/4 c couscous mixture and slice chicken crosswise and divide evenly. Cal 323, fat 12, protein 17, fiber 3.
[Name] Gingered Beef Stir Fry [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-10-28T20:49:00Z [Description] Make and share this Gingered Beef Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1/4", "3", "2", "1", "1", "1/4", "2", "2", "1/4", "3"] [RecipeIngredientParts] ["sugar", "cornstarch", "water", "soy sauce", "beef flank steak", "garlic", "sugar snap pea", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.2 [FatContent] 14.1 [SaturatedFatContent] 4.9 [CholesterolContent] 91.8 [SodiumContent] 816.3 [CarbohydrateContent] 58.1 [FiberContent] 3.0 [SugarContent] 5.2 [ProteinContent] 38.6 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] Mix cornstarch, water, sugar, soy sauce and 1 t oil.  Set aside. In a skillet or wok, stir fry beef in remaining oil for 4-5 min until done. Add corn, red pepper, ginger and garlic, stir fry 2-3 min until crisp-tender.  Add peas and cook for 30 sec.  Stir soy sauce mixture to pan.  Bring to a boil.  Cook 2 min or until thickened. Serve with rice.
[Name] Italian Pork and Tomato Soup [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-10-28T21:00:00Z [Description] Make and share this Italian Pork and Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "12", "1", "3", "14 1/2", "1", "1/8", "2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["olive oil", "paprika", "rotini pasta", "diced tomatoes", "grape tomatoes", "red pepper flakes", "fresh oregano", "fresh rosemary", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 283.6 [FatContent] 10.3 [SaturatedFatContent] 3.0 [CholesterolContent] 61.5 [SodiumContent] 464.2 [CarbohydrateContent] 22.9 [FiberContent] 3.1 [SugarContent] 4.5 [ProteinContent] 24.9 [RecipeServings] 4.0 [RecipeYield] 1 1/4 US cups [RecipeInstructions] In a large pot, heat 1 tsp oil on medium-<U+2028>high. Sprinkle pork with paprika and add to pot. Cook, stirring occasionally, for 4 minutes, until cooked through. Transfer to a large plate and set aside. To same pot, add 1½ cups water, pasta, tomatoes and pepper flakes. Bring to a boil and reduce heat to medium-low. Cover and simmer for 8 to 9 minutes, until pasta is tender. Stir in pork and any accumulated juices, spinach, oregano, rosemary, salt and remaining 3 tsp oil. Stir until spinach is slightly wilted. Divide among serving bowls and top with cheese (if using]. 1.25 c = 224 cal, fat 8, 5 fiber, 20 protein.
[Name] Pork Cutlet Saute [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-10-28T21:05:00Z [Description] Make and share this Pork Cutlet Saute recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/2", "1/2", "4", "1", "1", "1", "1 1/2", "1/4"] [RecipeIngredientParts] ["flour", "sage", "pepper", "boneless pork chops", "mushrooms", "butter", "beef broth", "dry sherry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 399.6 [FatContent] 19.6 [SaturatedFatContent] 6.9 [CholesterolContent] 131.6 [SodiumContent] 452.0 [CarbohydrateContent] 8.0 [FiberContent] 0.7 [SugarContent] 1.0 [ProteinContent] 43.1 [RecipeServings] 4.0 [RecipeYield] 4 US [RecipeInstructions] ["In a shallow bowl, combine 2 tablespoon flour, sage and pepper. Coat pork chops with flour mixture. In a skillet, cook chops in oil and butter over medium-high heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.", "In the same skillet, saute mushrooms for 2 minutes. Place remaining flour in a small bowl. Whisk in broth and sherry or additional broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Return pork to the pan; heat through." ]
[Name] Sugar Ghosts [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT8M [PrepTime] PT45M [TotalTime] PT53M [DatePublished] 2017-10-29T00:48:00Z [Description] Sugar Ghosts are a fun and deliciously simple party idea to make with your little goblins for Halloween! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/zTiGFv18RBaTfUp2ZfkU_12.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Halloween", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1", "2 1/2", "1", "1", "1/3"] [RecipeIngredientParts] ["powdered sugar", "butter", "vanilla", "egg", "flour", "baking powder", "cream of tartar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.4 [FatContent] 5.3 [SaturatedFatContent] 3.3 [CholesterolContent] 18.7 [SodiumContent] 57.4 [CarbohydrateContent] 13.6 [FiberContent] 0.2 [SugarContent] 6.8 [ProteinContent] 1.1 [RecipeServings] 36.0 [RecipeYield] 36 [RecipeInstructions] Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl.   Beat well together. Add flour, baking powder and cream of tartar.  Mix well.  Wrap in plastic and place in freezer for 25 to 30 minutes. Heat oven to 375 degrees.   Grease cookie sheets lightly.  Divide dough in half and roll out to 1/4\" thick on lightly floured surface.  Cut into shapes and sprinkle with granulated sugar. Bake 7 to 8 minutes or until edges are lightly browned.  Cool on rack.  Decorate with black gel icing. These are super easy to make, decorate and transport to all your Halloween parties! 3 Dozen.
[Name] Corn Casserole - Minus Creamed Corn [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-10-29T16:42:00Z [Description] Love corn, but creamed not so much, all the others I can find here use creamed corn in the recipe, when I found this one on the internet it did not, so it's going on my list. The options with this dish are endless! You can choose to alter this in so many different ways and always get delicious results! I often add crispy, chopped bacon or red pepper flakes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/41/08/bKK7SH2CTwS0NBbnQHqP_Corn%20casserole%202.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/07/0/7CBya1bVQW6eT0ut5Ouo_corn%20casserole.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/07/0/p9QqKaVYSKqlbRlnLLsf_Corn%20casserole%202.JPG"] [RecipeCategory] Corn [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1 1/2", "2", "1", "4 -5", "2", "1/4 - 1/2", NA] [RecipeIngredientParts] ["milk", "heavy cream", "butter", "sugar", "flour", "salt", "corn", "eggs", "asiago cheese", "chives"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 192.2 [FatContent] 11.3 [SaturatedFatContent] 6.1 [CholesterolContent] 76.7 [SodiumContent] 347.7 [CarbohydrateContent] 20.7 [FiberContent] 1.8 [SugarContent] 5.8 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined. Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn, cheese and salt mixing to combine. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle. Pour the mixture into the prepared baking dish. Bake for 30 minutes or until the top is puffy and golden brown. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
[Name] Carrot Cake Cheesecake Cake [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT1H30M [PrepTime] PT45M [TotalTime] PT2H15M [DatePublished] 2017-10-29T16:46:00Z [Description] if you&rsquo;re looking for a carrot cake recipe to impress someone, definitely consider throwing a layer of cheesecake in the middle. It&rsquo;s just such a sweet surprise! Use any cream cheese frosting recipe, Found this on Pinter [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/49/8/610982EzT8C1bm6plvm3_Carrot%20cake%20cheesecakes2.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/68/49/8/LEHMbJwEScKGCZZLLiRu_Carrot%20Cake%20Cheesecake.JPG"] [RecipeCategory] Cheesecake [Keywords] ["Dessert", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1/4", "2", "1/2", "2 1/2", "1 1/4", "1", "1 1/4", "1/2", "1/8", "1/2", "1", "1 1/2", "1/2", "4", "1 1/2", NA, "1 1/2", "1 1/2"] [RecipeIngredientParts] ["cream cheese", "sugar", "lemon zest", "coarse salt", "eggs", "sour cream", "flour", "baking powder", "baking soda", "ground cinnamon", "nutmeg", "ground cloves", "salt", "carrot", "sugar", "light brown sugar", "eggs", "canola oil", "pecans", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 803.2 [FatContent] 58.0 [SaturatedFatContent] 14.0 [CholesterolContent] 128.6 [SodiumContent] 439.6 [CarbohydrateContent] 65.6 [FiberContent] 3.9 [SugarContent] 43.9 [ProteinContent] 10.0 [RecipeServings] 14.0 [RecipeYield] 1 Cake [RecipeInstructions] For the Cheesecake Layer. Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream. Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze. For the Carrot Cake Layers. Adjust oven rack to middle position; heat oven to 350 degrees. Spray two 9\" round pans with nonstick baking spray with flour. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside. Shred carrots using large holes of box grater; transfer carrots to bowl and set aside. In bowl of standing mixer fitted with paddle attachment, beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours. To Assemble the Cake. Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the carrot cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Coat this sides of the cake with toasted pecan if desired. Refrigerate until ready to serve.
[Name] Pan-Fried Snapper Fillet With Fresh Grape Salsa [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT8M [PrepTime] PT10M [TotalTime] PT18M [DatePublished] 2017-10-30T02:27:00Z [Description] A delectable recipe that makes for a wonderful lunch or dinner, it all depends when you&rsquo;re in mood for a fish dish that&rsquo;s packed with nutrition and flavour. If you&rsquo;ve not tried snapper before, then you&rsquo;re in for a real treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/QC7Jf6YDQOuH9ZG7kWue_Pan-Fried-Sea-Bass-With-Grape-Salsa.jpg" [RecipeCategory] Free Of... [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["6", "15", "1", "1", "100", "100", "100", "1", "1", "25", "2"] [RecipeIngredientParts] ["red snapper fillets", "olive oil", "salt", "pepper", "seedless grapes", "cherry tomatoes", "red onions", "cilantro", "lemon", "garlic", "chili peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.5 [FatContent] 5.2 [SaturatedFatContent] 0.9 [CholesterolContent] 79.9 [SodiumContent] 128.2 [CarbohydrateContent] 8.0 [FiberContent] 1.2 [SugarContent] 4.3 [ProteinContent] 45.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve. Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side. Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes. Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan. Arrange onto a serving platter and top with the prepared grape salsa.
[Name] Bell Peppers Stuffed With Mushroom Corn Rice Pilaf [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-10-30T02:32:00Z [Description] Peppers are always versatile with the benefit of being fat free and full of vitamin A and C, a fail safe when catering for most dietary restrictions. This pleasing simple dish can be a healthy light meal or a filling addition to a protein based meal. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/RC9ZNmCgQLQPdDI6EcZX_Bell-Peppers-stuffed-with-Mushroom-Corn-Rice-Pilaf.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["370", "200", "100", "2", "750", "2", "4"] [RecipeIngredientParts] ["rice", "mushrooms", "olive oil", "bay leaves", "bell peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 750.6 [FatContent] 8.1 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 8.3 [CarbohydrateContent] 152.1 [FiberContent] 5.3 [SugarContent] 4.6 [ProteinContent] 14.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a stockpot. Add in onions and sweat until translucent. Add in mushrooms and continue cooking over high heat for another minute. Add in corn rice and stir until evenly coated with the oil in the pot. Pour in 2 cups of stock then bring to a boil stirring occasionally. When level of stock in the pot goes down to level of rice, cover and turn heat to low. Leave to cook for 10 minutes. Turn off the heat and leave covered for another 15 minutes. Fluff rice. Preheat your oven to 180C/360&deg;F. Cut the top of each bell pepper. Remove the core and seeds. Stuff with rice pilaf. Arrange stuffed bell pepper standing up in a deep baking dish. Pour in remaining stock around the bell peppers. Bake for 40 minutes.
[Name] Caramel Pecan Brownies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-10-30T02:38:00Z [Description] Without doubt, these are the most delightful tasting brownies that we&rsquo;ve ever had the pleasure of tasting, and the best thing about them is that they&rsquo;re far healthier than the typical brownies that you&rsquo;ll come across. If you only make one recipe, it should be this one. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/8icxqcMDQXKvrebOM2hv_Caramel-Pecan-Brownies.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["125", "60", "60", "180", "2", "2", "30", "2", "50", "250", "125", "30", "15", "1"] [RecipeIngredientParts] ["coconut oil", "cocoa powder", "honey", "eggs", "vanilla", "pecans", "honey", "coconut cream", "coconut oil", "vanilla extract", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 450.8 [FatContent] 28.1 [SaturatedFatContent] 19.8 [CholesterolContent] 41.3 [SodiumContent] 44.4 [CarbohydrateContent] 54.9 [FiberContent] 4.0 [SugarContent] 48.0 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Caramel. Heat coconut oil, honey, salt, and vanilla in a saucepan. Stir until fully incorporated. Add in the cream. Bring to a boil while continuously whisking for about 3 minutes. Set aside to cool. For the Brownies. Line a 9x9 baking pan with parchment paper. Brush lightly with coconut oil. Set aside. In a saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Continuously whisk over medium heat, until smooth and free of lumps. Take off from the heat and add in honey. Continue whisking. Add in eggs and vanilla and whisk until smooth. Mix the dry ingredients. In a separate bowl, mix coconut flour, salt, and espresso powder. Fold in the dry ingredients into the wet. Pour into the prepared baking pan and top with pieces of pecan. Pour prepared caramel on top and bake in a 175C/350F oven for 20-25 minutes.
[Name] Braised Tofu in Spicy Peanut Sauce [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-30T02:41:00Z [Description] A tasty, substantial dish with many health benefits. Recent studies show that eating tofu lowers the risk of a number of age related diseases. Tofu contains high levels of isoflavones, one is called Genistein, that inhibits the growth of cancer cells because of it&rsquo;s antioxidant properties. Tofu is versatile as can be bought in different consistencies depending on the recipe, firm for grilling, soft for casseroles and silken for desserts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/bMly2x7ZRwCMmpQ7zJRa_Braised-Tofu-in-Spicy-Peanut-Sauce.jpg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["600", "50", "2", "80", "2", "7", "21", "50", "21", "1", "250"] [RecipeIngredientParts] ["tofu", "peanut butter", "coconut milk", "soy sauce", "ginger", "lemongrass", "shallots", "chives", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.8 [FatContent] 24.9 [SaturatedFatContent] 7.0 [CholesterolContent] 0.0 [SodiumContent] 558.4 [CarbohydrateContent] 10.3 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 13.8 [RecipeServings] nan [RecipeYield] 4 steaks [RecipeInstructions] Heat oil in a pan. Sear tofu steaks over high heat for about 2 minutes per side. Set aside. In the same pan, sauté ginger, lemongrass, jalapenos, and shallots for about 2 minutes. Add water, coconut milk, soy sauce, and peanut butter. Bring to a boil. Add tofu steaks and simmer for 10 minutes, flipping once halfway through the cooking. Serve with the braising sauce and garnish with chives.
[Name] Potato Gnocchis in Mushroom Pesto [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-10-30T02:44:00Z [Description] A wholesome, hearty and healthy version of the much loved Italian dish, Gnocchi. In this recipe it has been combined with a mushroom pesto which complements the flavours perfectly. Nutritious can be more delicious. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/EwdhID4FRliqvDgOxjzk_Potato-Almond-Gnocchis-in-Mushroom-Pesto.jpg" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["200", "250", "2", "1", "1", "3", "250", "50", "50", "50"] [RecipeIngredientParts] ["potatoes", "potato flour", "eggs", "salt", "pepper", "basil leaves", "shallots", "olive oil", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 126.8 [FatContent] 4.5 [SaturatedFatContent] 0.6 [CholesterolContent] 18.6 [SodiumContent] 27.5 [CarbohydrateContent] 19.6 [FiberContent] 1.6 [SugarContent] 1.1 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 20 gnocchis [RecipeInstructions] ["Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.", "Peel and boil potatoes until fully cooked.", "Mash the potatoes.", "Add in eggs and almound flour and knead into a dough.", "Form dough into 1 inch round logs and cut into 1 inch pieces.", "Cook in a pot of salted boiling water until they float to the top. Drain and set aside.", "Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.", "Serve topped with chopped basil leaves." ]
[Name] Masala Potatoes [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-10-30T10:02:00Z [Description] Make and share this Masala Potatoes 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/53/41/15/thb2DWFiRheGNxjifkw4_6%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/StHEKXHrRkmSd2Rx2lrU_masala%20potatoes%203%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["750", "2", "1/2", "1/2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["potatoes", "olive oil", "cumin seed", "salt", "ground black pepper", "turmeric", "ginger", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.2 [FatContent] 14.0 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 605.3 [CarbohydrateContent] 66.5 [FiberContent] 8.5 [SugarContent] 3.0 [ProteinContent] 7.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Peel or scrub the potatoes and cut into 25mm cubes. Boil in salted water for 4 minutes. Drain and allow them to cool. Place the potatoes in a bowl and sprinkle over the masala spices and the olive oil. Mix until fully coated. Place the potatoes on a tray and bake in the oven at 220 degC for 25 minutes turning as required.
[Name] Vegan Vanilla Cake [AuthorId] 2001237513 [AuthorName] Health At The Door [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-10-30T20:45:00Z [Description] Delicious Cake, not really a fluffy cake...Healthy ingredients except for the sugar! (no baking soda/powder or vinegar which are toxins to your system). Cake is thicker than standard cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 3/4", "1", "1/4", "1", "2", "1/3", "1", "2", "2", "1 1/2", "2", "1", "3", "3/4", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "sea salt", "soymilk", "vanilla extract", "olive oil", "lemon juice", "coconut oil", "powdered sugar", "vegan butter", "soymilk", "vanilla extract", "fresh strawberries", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 548.7 [FatContent] 21.6 [SaturatedFatContent] 5.9 [CholesterolContent] 0.0 [SodiumContent] 100.2 [CarbohydrateContent] 85.3 [FiberContent] 2.9 [SugarContent] 60.2 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] 1.Preheat the oven to 350 degrees. 2.Sift the flour into a mixing bowl. 3.Add the sugar and sea salt, then mix. 4. Add the soy milk, vanilla, and olive oil. Mix prior, then whisk it inches. 5.Grease cake pan with coconut oil/spray. 6.Bake for 30 minutes (test with a toothpick to see if ready, should come out of cake without residue when ready]. 7.Remove from the oven and let cool. Preparation of Frosting. 1.Add the powdered sugar, vegan butter, vanilla and soy milk. 2.Mix until creamy consistency. (add powdered sugar to thicken or soy milk to thin if needed]. 3.Once cake has cooled, add frosting on top. 4.Use a knife to carefully spread frosting around the sides of cake. 5. Grind walnuts in food processor to desired texture and sprinkle. 6. Sprinkle shredded coconut and powdered sugar onto cake. 7.Once ready to serve, place strawberries on top. (Do not place until ready to serve].
[Name] Kale and Pecan Spanakopita [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-10-30T21:14:00Z [Description] Make and share this Kale and Pecan Spanakopita recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Cheese", "Nuts", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "20", "2 -3", "50", "2", "500", "1", "200", "2", "20", "270", "1"] [RecipeIngredientParts] ["onions", "unsalted butter", "olive oil", "pecans", "garlic cloves", "kale", "nutmeg", "feta", "eggs", "dill", "phyllo pastry", "caraway seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 430.9 [FatContent] 25.4 [SaturatedFatContent] 9.1 [CholesterolContent] 98.9 [SodiumContent] 653.8 [CarbohydrateContent] 39.2 [FiberContent] 4.5 [SugarContent] 3.4 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] 6 pieces [RecipeInstructions] Preheat oven to 200'C, gas mark 6. Melt butter in oil in a large wide-based pan, and gently fry the onions for 10 minutes to soften. Add the pecans and garlic, cook for 1 minute, then stir in the kale and 1 tbsp water (you may need to do this in batches]. Season, cover and simmer gently for 8-10 minutes until tender. Uncover and cook for 2 minutes, then drain in a colander. Allow to cool. Put the cooled kale mixture in a large bowl and fold in the nutmeg, feta, eggs and dill. Brush an ovenproof dish (about 20 x 30cm, 8x12 in] with oil. Use 4 filo sheets to line the dish, brushing with oil and overlapping as you go. Put in the filling and spread it evenly over the dish. Fold over the excess pastry. Oil the remaining filo and use it to top the pie, oiled side up. Use a sharp knife to score the top into 6 equal pieces. Scatter with caraway seeds and bake for 30-35 minutes until golden and crisp. Serve warm or at room temperature.
[Name] Squash, Spinach and Sage Tart [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2017-10-30T21:14:00Z [Description] Make and share this Squash, Spinach and Sage Tart recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] ["Spinach", "Greens", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "250", "2", "1", "80", "4", "1", "270", "200", "4"] [RecipeIngredientParts] ["red onion", "olive oil", "sage sprigs", "eggs", "phyllo pastry", "creme fraiche", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.1 [FatContent] 22.0 [SaturatedFatContent] 8.7 [CholesterolContent] 150.9 [SodiumContent] 260.5 [CarbohydrateContent] 33.7 [FiberContent] 3.4 [SugarContent] 3.3 [ProteinContent] 8.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes]. Mix in the spinach and set aside. Meanwhile, lightly oil a 23cm (9in] round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden. Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.
[Name] Baked Sweet Potato With Spiced Chick Peas and Yoghurt [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-10-30T21:15:00Z [Description] Make and share this Baked Sweet Potato With Spiced Chick Peas and Yoghurt recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Coconut", "Beans", "Fruit", "Vegetable", "Vegan", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "400", "2", "1/2", "1/2", "1", "1", "1/2", "1/2", "1", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "chickpeas", "salt", "ground black pepper", "cumin seed", "ground cinnamon", "ground allspice", "ground turmeric", "garlic clove", "onion", "green chili", "yoghurt", "plain yogurt", "coriander leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 519.3 [FatContent] 17.3 [SaturatedFatContent] 2.5 [CholesterolContent] 1.9 [SodiumContent] 1266.6 [CarbohydrateContent] 80.4 [FiberContent] 14.9 [SugarContent] 8.3 [ProteinContent] 13.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200'C, gas mark 6. Scrub the sweet potatoes and pat dry with kitchen paper. Prick the skin several times with a knife, then bake on a foil-lined tray for 1 hour, or until the flesh is soft and tender. Meanwhile, in a large bowl, mix the chick peas with 1 tbsp oil and the salt, pepper and spices. Spread evenly on a baking tray and roast in the oven with the sweet potatoes for the final 20 minutes of cooking time, stirring half way through. Fry the garlic, onion and chilli in the remaining 1 tbsp oil over a medium heat for 5 minutes, until the onion is soft and translucent. To serve, toss the roasted chick peas through the onion mixture. Slice open the sweet potatoes and divide the chick pea mixture between them. Top each one with a dollop of coconut milk yoghurt and a sprinkling of coriander.
[Name] Lemon and Garlic Chicken [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-10-30T21:19:00Z [Description] Make and share this Lemon and Garlic Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Chicken", "Lemon", "Poultry", "Citrus", "Fruit", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1", "800", "1", "1", "2", "3", "20", "40"] [RecipeIngredientParts] ["olive oil", "garlic cloves", "lemon", "lemon", "dried oregano", "chicken thighs", "onion", "spring cabbage", "floury potatoes", "parsnips", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.9 [FatContent] 41.9 [SaturatedFatContent] 12.3 [CholesterolContent] 179.7 [SodiumContent] 188.8 [CarbohydrateContent] 36.2 [FiberContent] 5.8 [SugarContent] 4.5 [ProteinContent] 38.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 220'C, gas mark 7. In a jug, whisk together the oil, 2 crushed garlic cloves, zest and juice of 1 lemon, oregano and seasoning. Put the chicken thighs in a large bowl and pour the marinade over them. Put the onion petals and whole garlic cloves in the bottom of a large roasting tray. Add the chicken thighs and sliced lemon and pour over the marinade. Roast for 30 minutes, basting halfway through, then add the cabbage wedges, turning in the juices, and roast for another 10 minutes. Meanwhile, simmer the potatoes and parsnips in water for 15-20 minutes, until tender. Drain, return to pan and mash together. Beat in the butter and milk, and season. Serve on the side of the chicken, onions and cabbage.
[Name] Butternut Squash Carbonara [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-10-30T21:19:00Z [Description] Make and share this Butternut Squash Carbonara recipe from Food.com. [Images] character(0) [RecipeCategory] Spaghetti [Keywords] ["Cheese", "Vegetable", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["385", "4", "10", "1", "17", "50", "1", "1", "20", "300"] [RecipeIngredientParts] ["garlic cloves", "thyme", "olive oil", "pancetta", "egg", "parmigiano-reggiano cheese", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.8 [FatContent] 13.1 [SaturatedFatContent] 5.3 [CholesterolContent] 109.1 [SodiumContent] 118.8 [CarbohydrateContent] 76.8 [FiberContent] 4.7 [SugarContent] 4.6 [ProteinContent] 16.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 200'C, gas mark 6. Put the squash, garlic, thyme and oil on a large baking tray, season and toss to combine. Cook for 30 minutes, turning halfway through, until the squash is tender and golden. Meanwhile, fry the pancetta in a small pan over a medium heat until crispy, then set aside. Whisk together the cream, egg, extra yolk and cheese, with plenty of ground black pepper, and set aside. Boil a pan of water, and five minutes before the squash is ready, cook it for 2 minutes less than suggested on the pack instructions. Squeeze the roasted garlic out of its skin, and add to the pancetta pan with the squash (discarding the thyme]. Drain the pasta, reserving a cup of its cooking water, then toss through the pancetta and squash. Quickly mix the egg mixture with 3-4 tbsp of the reserved pasta water to make a silky sauce, and add the pasta and squash mixture. Serve with a green salad.
[Name] Witch's Cauldron Pasta [AuthorId] 2165130 [AuthorName] kdemarco1 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-10-30T21:21:00Z [Description] One of my kid's favorite Halloween recipes, from either Betty Crocker or Pillsbury cookbook. A great way to sneak in spinach too! [Images] character(0) [RecipeCategory] Halloween [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "10", "3", "1/2", "16"] [RecipeIngredientParts] ["rotini pasta", "frozen chopped spinach", "cream cheese", "ground nutmeg", "alfredo sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 517.8 [FatContent] 9.5 [SaturatedFatContent] 4.5 [CholesterolContent] 23.4 [SodiumContent] 127.8 [CarbohydrateContent] 89.1 [FiberContent] 5.8 [SugarContent] 4.3 [ProteinContent] 18.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Thaw spinach and pat dry. Best if done the night before. Prepare pasta according to package directions. Combine spinach, cream cheese and nutmeg in blender or food processor; blend until smooth. Combine spinach mixture and Alfredo sauce in medium saucepan over low heat; cook and stir until heated through. Toss hot cooked pasta with sauce in large serving bowl until evenly coated.
[Name] Best Philly Cheesesteak Stuffed Peppers [AuthorId] 2001323763 [AuthorName] Kara B. [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-10-30T21:21:00Z [Description] Make and share this Best Philly Cheesesteak Stuffed Peppers 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/2001323763/UKnLdrJNTtCGgHzf1mwe_24880483-8D0E-45FA-9568-5AF43D563280.jpeg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534123/qB9CqgtvRVWTn631f5FC_10217897027927719.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1", "1/2", "1/2", "1/2", "1", "4", "1", "4"] [RecipeIngredientParts] ["beef", "seasoning salt", "buttermilk", "onion", "green pepper", "mushroom pieces", "diced tomatoes", "cheese slices", "mozzarella cheese", "green bell peppers"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 988.9 [FatContent] 94.1 [SaturatedFatContent] 41.6 [CholesterolContent] 152.8 [SodiumContent] 491.2 [CarbohydrateContent] 13.1 [FiberContent] 3.3 [SugarContent] 5.9 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a bowl Mix Beef, Salt, Tenderizer and Buttermilk. Cover and sit in refrigerator for 2 hours. Boil The 4 Bell Peppers for about 10 minutes. Boil Longer if you want the peppers to be a bit softer. Heat Oven to 400 Degrees. After 2 hours of Marinade, Rinse marinade  off meat. Then lightly season with Garlic powder, Onion powder, and Black pepper. Heat skillet with light olive oil; Pan Sear Meat, Diced Onion, green pepper and mushroom Until done. Fill Peppers: 1. Shredded Mozzarella. 2. Meat mixture. 3. Teaspoon of diced tomatoes. Repeat until Pepper is overflowing. Place Peppers in a pan that has Walls so they can have support while they cook. Place any left over diced tomatoes in the bottom of pan. Cook for 15-20 Minutes, Take out Then place Provolone slice on each then Broil for 1-2 minutes, or until the cheese starts to brown.
[Name] Fresh Salsa [AuthorId] 2000548879 [AuthorName] Fixit [CookTime] PT12M [PrepTime] PT45M [TotalTime] PT57M [DatePublished] 2017-10-30T21:21:00Z [Description] Make and share this Fresh Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/71/58/1/VugFtiwSYeGqPXiY4nfK_20170912_143709.jpg%20salsa.jpg" [RecipeCategory] Mexican [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] character(0) [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 2 Pints [RecipeInstructions] ["Turn broiler to 500 degrees.", "Chop tomatillo in half and place with garlic on a baking sheet lined with foil.", "Broil in the middle rack till the skin starts to char, about 10 minutes.", "Place half of the diced tomatoes in a food processor.", "Place the other half of the tomatoes and cook over medium low heat till you boil off about half the water, about 15 minutes.", "Add all ingredients to the food processor and pulse to desired consistency.", "Refrigerate for at least an hour, I prefer a day, and serve with your favorite chips." ]
[Name] Moroccan Lamb Shanks [AuthorId] 93430 [AuthorName] Chris Wilson UK [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2017-10-30T21:22:00Z [Description] Make and share this Moroccan Lamb Shanks recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Moroccan", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "4", "1", "2", "4", "2", "1 1/2", "200", "600", "1", "100", "100"] [RecipeIngredientParts] ["cumin seeds", "fresh ginger", "garlic cloves", "salt", "olive oil", "lamb shanks", "red onions", "harissa", "chopped tomatoes", "cinnamon stick", "dried figs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 877.7 [FatContent] 43.0 [SaturatedFatContent] 15.2 [CholesterolContent] 246.7 [SodiumContent] 986.5 [CarbohydrateContent] 44.1 [FiberContent] 6.2 [SugarContent] 29.3 [ProteinContent] 78.1 [RecipeServings] 4.0 [RecipeYield] 4 shanks [RecipeInstructions] Preheat the oven to 160°C/fan140°C/gas 3. Bash the cumin and coriander in a pestle and mortar or whizz together in a mini food processor, then add the ginger, garlic and salt, and work or whizz to a rough paste. Set aside. Heat the oil in a large flameproof casserole (large enough for the lamb shanks to fit snugly] over a high heat. Add the lamb shanks and brown well all over. Remove and set aside. Reduce the heat to medium. Add the onions to the casserole and cook for 5 minutes. Stir in the spice paste and harissa and cook for 1 minute. Add the tomatoes and stock, return the shanks to the casserole and stir together. Bring to the boil and drop in the cinnamon stick. Cover with a lid, transfer to the oven and cook for 2 hours, turning the lamb once or twice. Stir the dried fruit into the casserole and return to the oven, uncovered, for a further 30 minutes or until the lamb is almost falling off the bone. Serve with hot couscous flavoured with mint, coriander, preserved lemon and lemon juice.