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[Name] Alfredo Sauce [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT2M [TotalTime] PT12M [DatePublished] 2017-11-04T18:43:00Z [Description] Make and share this Alfredo Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["butter", "cream cheese", "half-and-half", "flour", "lemon pepper", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 366.7 [FatContent] 36.8 [SaturatedFatContent] 22.8 [CholesterolContent] 104.8 [SodiumContent] 369.7 [CarbohydrateContent] 5.2 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine and heat until saucy. Eat.
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[Name] Apple Bacon Burger [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-11-04T18:43:00Z [Description] Make and share this Apple Bacon Burger recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Summer", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1", "1", "4", "6"] [RecipeIngredientParts] ["bulk Italian sausage", "ground beef", "green apples", "mayonnaise", "dijon-style mustard", "honey", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 584.2 [FatContent] 34.3 [SaturatedFatContent] 11.9 [CholesterolContent] 89.8 [SodiumContent] 863.1 [CarbohydrateContent] 42.2 [FiberContent] 3.1 [SugarContent] 10.2 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a 12-inch skillet, cook bacon over medium-high heat until crisp. Drain on paper toweling.", "Core and finely chop one of the apples; combine in a large mixing bowl with beef and sausage. Shape into 4, 1/2-inch thick patties. Grill directly over medium-high heat for 4 to 5 minutes per side or until no pink remains.", "Meanwhile in a small bowl combine mayonnaise, mustard, and honey. Core and slice remaining apple.", "To assemble the burgers, layer apple slices and grilled burgers on the toasted bun bottoms. Top each with one and a half slices bacon. Spread a generous layer of the mayonnaise mixture on the cut side of bun tops before placing atop burgers. Makes 4 servings." ]
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[Name] Apple Poppyseed Coleslaw [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-04T18:43:00Z [Description] Make and share this Apple Poppyseed Coleslaw recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "3", "1", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["carrot", "mayonnaise", "olive oil", "apple cider vinegar", "poppy seed", "sugar", "honey", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.9 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 32.6 [CarbohydrateContent] 17.9 [FiberContent] 4.3 [SugarContent] 12.0 [ProteinContent] 2.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] n a large bowl, combine the coleslaw blend, carrot and apple. In a large glass measuring cup or another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, sugar, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour. Serve cold.
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[Name] Asian Chicken Stir-Fry [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-11-04T18:43:00Z [Description] Make and share this Asian Chicken Stir-Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["angel hair pasta", "broccoli floret", "chicken breast", "soy sauce", "ground ginger", "garlic powder", "crushed red pepper flakes"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] COOK pasta in large saucepan as directed on package without salt, adding broccoli to the boiling water for the last 3 minute. MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 minute or until done, stirring occasionally. Stir in dressing, soy sauce and seasonings; cook 1 min., stirring occasionally. DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve topped with nuts.
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[Name] Bacon & Egg Muffins [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Bacon & Egg Muffins recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Pork", "Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["bacon", "egg", "flour", "yellow cornmeal", "sugar", "baking powder", "milk", "butter", "cheddar cheese", "maple syrup"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400*F. Cook bacon until slightly crisp, drain and reserve drippings. Return 2 t. drippings to skillet. Scramble 4 eggs in separate bowl with 2 T. water and salt & pepper. Cook in skillet until done but still moist. Transfer to a bowl and set aside. Grease muffin cups with bacon drippings. In bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 t. salt. Add milk, oil/butter, and remaining 2 eggs. Add in cooked eggs and cheese. Spoon mixture into muffin cups until full. Garnish with bacon. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan or rack.
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[Name] Baked Potato Soup [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Baked Potato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["bacon", "margarine", "all-purpose flour", "milk", "potato", "green onion", "sour cream", "salt", "ground black pepper"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
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[Name] Beef Enchiladas [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Beef Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Mexican", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["ground beef", "green pepper", "salsa", "cheese", "flour tortilla", "cilantro"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 400 degrees F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/4 cup cheese. Spread 1/4 cup of the remaining salsa onto bottom of greased 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on HIGH 10 to 20 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down centre of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil. Bake 20 minute or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 minute or until melted. Top with cilantro.
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[Name] Beef Roast [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Beef Roast recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["beef roast", "water"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Put in crock pot, cook all day. eat.
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[Name] BLT W/ Tomato Peach Chutney [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this BLT W/ Tomato Peach Chutney recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "4 -5", NA, "4", "6 -8", "4", "1", "2", "2/3", "3", "2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["butter", "peach chutney", "fresh mozzarella cheese", "butter lettuce", "sweet onion", "garlic", "water", "cherry tomatoes", "cider vinegar", "brown sugar", "sea salt", "kosher salt", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.9 [FatContent] 23.8 [SaturatedFatContent] 13.4 [CholesterolContent] 64.2 [SodiumContent] 1275.5 [CarbohydrateContent] 57.3 [FiberContent] 6.3 [SugarContent] 21.8 [ProteinContent] 18.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Chutney - n a large skillet over medium-high heat, cook the onion and garlic with 1/3 cup water for 5 minutes until softened. Add the tomatoes. Cook 5 to 7 minutes more until the skins break and they start to pop. Using a potato masher or the back of a wooden spoon, gently smash the tomatoes, releasing their juice. Add peaches, remaining 1/3 cup water, vinegar, brown sugar, salt, and crushed red pepper. Bring just to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, 10 to 15 minutes or until mixture thickens slightly, stirring occasionally. Sandwich - Lightly brush one side of each slice of toast with melted butter. Place four slices, buttered sides down, on a cutting board. Spread each with 1/4 cup Tomato Peach Chutney. Layer on bacon, mozzarella, and lettuce. Top with remaining bread slices, buttered sides up. 2. Heat a grill pan over medium heat. Place sandwiches on heated pan. Cook 2 to 3 minutes on each side or until golden, turning once.
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[Name] Blushing Penne Pasta [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Blushing Penne Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["penne pasta", "onion", "butter", "thyme", "basil", "half-and-half cream", "chicken broth", "tomato paste", "flour", "parmigiano-reggiano cheese"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Fins card in organizer. Follow card. add to internet one day.
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[Name] Brats [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Brats recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "Summer", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Cook on grill. eat.
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[Name] Broccoli Cheese Soup [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Broccoli Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/2", "1", "1", "1", "2", "1", "3", "3", "1", "1/4", "1/8", "1/8", "1/8", "1/8", "1/8", "3"] [RecipeIngredientParts] ["fresh broccoli", "sharp cheddar cheese", "gouda cheese", "carrot", "garlic cloves", "half-and-half", "all-purpose flour", "butter", "bay leaf", "garlic powder", "allspice", "ground nutmeg", "dried basil", "cayenne pepper", "salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 256.7 [FatContent] 20.5 [SaturatedFatContent] 12.8 [CholesterolContent] 60.1 [SodiumContent] 284.6 [CarbohydrateContent] 12.7 [FiberContent] 1.5 [SugarContent] 2.5 [ProteinContent] 6.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Dice the onions super small, mince the garlic, an shred the carrots if you didn't buy pre-shredded. This can all be done ahead of time and stored in the fridge for later. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup.", "Add your veggie stock to a pot on medium-high heat, add your 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender.", "Once the broth is done, start your roux. In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add 3 tablespoons of flour as you continue to whisk. For a thicker soup, use an extra tablespoon of each. I skipped it. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in 1 cup of half and half. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately." ]
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[Name] Brown Sugar Smokies [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Brown Sugar Smokies recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA] [RecipeIngredientParts] ["bacon", "sausage", "brown sugar"] [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] nan [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
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[Name] Brown Sugar Glazed Salmon [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-04T18:44:00Z [Description] Make and share this Brown Sugar Glazed Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["salmon", "brown sugar", "soy sauce", "Dijon mustard", "apple cider vinegar"] [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] 4.0 [RecipeYield] nan [RecipeInstructions] Cut salmon widthwise into 2 pieces. Place in a foil-lined 15x10x1\" baking pan. Sprinkle with salt & pepper. Bake, uncovered, at 425* for 10 minutes. Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard, and vinegar. bring to a boil. Brush evenly over salmon. Broil 6\" from heat for 1-2 minutes or until fish flakes easily with fork.
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[Name] Cheesy Chicken and Tortellini Toss [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-04T18:45:00Z [Description] Make and share this Cheesy Chicken and Tortellini Toss recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "4", "1"] [RecipeIngredientParts] ["broccoli florets", "butter", "flour", "milk", "swiss cheese", "turkey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.8 [FatContent] 17.5 [SaturatedFatContent] 9.9 [CholesterolContent] 79.9 [SodiumContent] 316.8 [CarbohydrateContent] 21.3 [FiberContent] 0.6 [SugarContent] 0.6 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In a large non-stick pan, cook tortellini according to package directions, adding broccoli for the last 5 mins of cook time. Drain, keep warm. 2. Meanwhile, for sauce, in a medium sauce pan, melt butter. Add flour and stir. Add milk all at once. Cook and stir until thickened and bubbly. Add torn swiss cheese, stirring until cheese melts. Stir in chicken, heat through. Pour sauce over tortellini mixture. Toss well to coat. Serves 4.
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[Name] Tomatillo Guajillo Mild Salsa for Canning [AuthorId] 58104 [AuthorName] Rita1652 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-04T20:04:00Z [Description] Salsa verde NOT! ;) Tomatillos are disguised in this salsa. It's not green but red from the Guajillos [gwah-HEE-yoh]. This is a mild tangy peppery salsa but if you prefer to add more heat go right ahead a add a ghost chili and leave the seeds in the jalapenos. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/58104/GHsMCwvKQWukns0PLDSY_20171104_155000.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Mexican", "For Large Groups", "Canning", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "10", "3", "6", "1", "1", "1", "1", "1", "1", "1/2", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["chilies", "onion", "bulb of garlic", "lime", "avocado oil", "sugar", "sea salt", "kosher salt", "black pepper", "oregano", "chipotle pepper", "cilantro", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.6 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 47.4 [CarbohydrateContent] 2.7 [FiberContent] 0.7 [SugarContent] 1.5 [ProteinContent] 0.5 [RecipeServings] 50.0 [RecipeYield] 11-12 1/2 pint jars [RecipeInstructions] ["Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.", "Place Guajillos in a bowl breaking up in small pieces to soften faster and cover with boiling water. Cover the bowl. Give it an hour to rehydrate.", "Preheat oven to 425 degrees.", "On a large pan place, tomatillos, jalapenos, onion, garlic, shishitos, lime and oil tossing to lightly coat. Spread in a single layer.", "Roast for 30 minutes.", "In a blender or food processor place lime zest and soaked guajillos with soaking water, roasted veggies discarding the skins from the garlic and stems from shishito chiles. Along with the rest of the listed ingredients. Pulse to a semi smooth salsa.", "Place in pot to heat to desired thickness.", "Ladle hot salsa into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe rim. I like to wipe with vinegar. Center lid on jar. Apply band until fit is fingertip tight.", "Process jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. If they do refrigerate and enjoy. Label jars and enjoy giving as gifts and eating, Storing for up to a year." ]
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[Name] Asian Baked Fish and Chips [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-05T07:32:00Z [Description] Not that we need an excuse to eat this delicious dish but National Fish and Chip day is as good as any. Another good reason is for the health benefits, people who eat fish regularly have a lower risk of heart disease. Cod or haddock are a good source of protein which delays stomach emptying, this helps to stop sudden increases in sugar levels. These fish contain Omega-3 fatty acids which are good blood thinners and many B vitamins. Who said fish and chips weren’t healthy? We aren’t waiting for the 2nd June! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/1rWCaXg2RLeWbjuummzg_Asian-Baked-Fish-Chips.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["500", "500", "100", "15", "1 1/2", "1/4", "1/4", "15", "15", "125", "1", "1/2", "15", "8", "30", "30"] [RecipeIngredientParts] ["cod", "haddock fillets", "potatoes", "fresh coriander", "black pepper", "salt", "turmeric powder", "olive oil", "lemon juice", "cider vinegar", "salt", "Dijon mustard", "flax seed meal", "water", "sriracha sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.1 [FatContent] 52.8 [SaturatedFatContent] 14.6 [CholesterolContent] 71.7 [SodiumContent] 514.5 [CarbohydrateContent] 50.4 [FiberContent] 8.9 [SugarContent] 13.9 [ProteinContent] 35.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] For the Sriracha Mayo – makes 1 cup prepared mayonnaise. Combine flaxseed meal and water in a large bowl. Leave for 5 minutes. Add the mustard and cider vinegar. Whisk to combine. In a thin steady stream, gradually whisk in the sunflower oil. Fold in sriracha. Season with salt and pepper. For the Fish and Chips. Parboil the potatoes for 5 minutes in salted water. Drain and pat dry with paper towels. Transfer potatoes to a bowl. Toss well with olive oil and season with salt. Mix lemon juice and turmeric powder in a small bowl. In a separate bowl, combine desiccated coconut, chopped (coriander] cilantro, and black pepper. Brush fish fillets with lemon and turmeric solution, season with salt, then coat with the coconut and coriander (cilantro] mixture. Lay fish fillets and potatoes on a lightly oiled baking sheet. Bake for 15-20 minutes at 220C/430°F.
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[Name] Wild Rice Salad in Asian Vinaigrette [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-05T07:36:00Z [Description] An interesting fact is that wild rice isn’t actually rice, but a seed that is produced by some types of aquatic grasses in North America. There are many benefits, one of which is that these seeds contain high levels of antioxidants which neutralize free radicals. Free radicals are the by-products of cellular metabolism and they have the potential to turn healthy cells cancerous. Wild rice has a substantial amount of Vitamin C which repairs cells, tissues, organs and gives the immune system a boost. It has high levels of fibre which clears out bad cholesterol and also aids the digestive system. We think there are enough reasons here to go wild! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/3IGKPjcFR0W3kULbStp0_Wild-Rice-Salad-in-Asian-Vinaigrette.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "100", "100", "100", "50", "30", "30", "30", "20", "30", "1", "1"] [RecipeIngredientParts] ["wild rice", "apples", "arugula", "rocket", "cherry tomatoes", "shallots", "lime juice", "maple syrup", "soy sauce", "cilantro", "mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.1 [FatContent] 8.8 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 235.6 [CarbohydrateContent] 25.0 [FiberContent] 3.3 [SugarContent] 8.3 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook rice according to package directions. Cool and fluff with a fork. Whisk the ingredients for the vinaigrette in a bowl. Toss all ingredients with the vinaigrette. Season with salt and pepper if needed.
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[Name] Golden Pears With Spiced Maple Granita [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT1H [PrepTime] PT8H [TotalTime] PT9H [DatePublished] 2017-11-05T07:40:00Z [Description] The power of pears is boundless, we’ll spell it out for you. P for Potassium which lowers blood pressure and takes pressure off the cardiovascular system. E for Eyes, the lutein and zeaxanthin help in the reduction of age-related macular degeneration and cataracts. A for all the Antioxidants and their anti-carcinogenic activities which are linked to the prevention of some cancers. R for the Red blood cell count improvement because of the copper and iron content. S is for the synthesizing of new tissue in various organs and helps to keep the metabolism working efficiently. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/8rlDuqWfS02gjFGxO6Gw_Golden-Pears-with-Spiced-Maple-Granita.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of..."] [RecipeIngredientQuantities] ["3", "20", "1/2", "1/2", "1/2", "10", "75", "1"] [RecipeIngredientParts] ["pears", "green cardamom pods", "cinnamon stick", "clove", "lemongrass", "maple syrup", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 223.2 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 17.4 [CarbohydrateContent] 58.6 [FiberContent] 7.3 [SugarContent] 42.4 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 3 pears [RecipeInstructions] Combine all ingredients in a small stock pot. Simmer for about an hour. Turn off the heat and leave to cool for about an hour. Strain the poaching liquid into a covered container and freeze overnight. Refrigerate the pears until ready to serve. Serve poached pears with granita. Notes: - Pears must be fully submerged in liquid. Add more water if needed. - If adding more liquid, reduce poaching liquid further until about a cup is left in the pot.
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[Name] Lentil Sloppy Joes in Plantain Buns [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-05T07:44:00Z [Description] An alternative sandwich that’s full of fibre due to the plantain and lentils. They are both great sources of fibre which, as we know, aids digestion. This sandwich is healthy for everyone, but pregnant women especially will benefit from the iron and high quantity of folate in the lentils, one cup (200g) provides 358 micrograms of folate and considering the daily requirement is 400 micrograms it doesn’t take a mathematician to know this adds up. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/rSJksI1BR3O1xcf92PfA_Lentil-Sloppy-Joes-in-Plantain-Buns.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["600", "300", "50", "100", "25", "250", "15", "1/2", "1", "1", "1/4", "1/2", "30"] [RecipeIngredientParts] ["plantains", "onions", "bell peppers", "garlic", "tomato sauce", "maple syrup", "chili powder", "cumin powder", "black pepper", "salt", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.1 [FatContent] 5.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 428.3 [CarbohydrateContent] 49.9 [FiberContent] 7.7 [SugarContent] 20.6 [ProteinContent] 7.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat olive oil in a pan. Sautee onions, bell pepper, and garlic for 2 minutes. Add tomato sauce, maple syrup, chilli powder, paprika, cumin, pepper, and salt. Simmer for 5 minutes. Cut plantain into 6 inch pieces and split in half crosswise. Flatten each half by pressing with the side of a knife. Pan-fry for about 2 minutes per side. Assemble the sandwiches.
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[Name] Tennis Ball Spinach Cakes [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT25M [PrepTime] PT1H15M [TotalTime] PT1H40M [DatePublished] 2017-11-05T07:49:00Z [Description] You can keep fit and healthy running after real tennis balls, and also, with our nutritious edible version. Eggs contain an essential nutrient that is gaining a resurgence in the nutrition world, the nutrient is called Choline. Scientists in the mid 1800’s discovered that the molecule, Choline, in the yolk of eggs was exactly the same as a substance, ‘Neurine’, in our brain. Choline plays a key role in human cell health, nervous system activity and development, liver function, early growth and development (it is important for pregnant women to eat choline-rich foods). Spinach is rich in iron, this is important for red blood cells which help in the transportation of oxygen around the body – essential for all that running around. Take advantage, serve and then, love all! [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "200", "70", "187 1/2", "30", "312", "12", "1/4", "1/2", "125", "1 1/4", "125", "30", "1"] [RecipeIngredientParts] ["eggs", "vanilla extract", "maple syrup", "fresh spinach", "coconut oil", "lemon juice", "flour", "baking powder", "baking soda", "salt", "coconut milk", "cornstarch", "coconut milk", "maple syrup", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.2 [FatContent] 13.6 [SaturatedFatContent] 11.3 [CholesterolContent] 31.0 [SodiumContent] 153.9 [CarbohydrateContent] 25.9 [FiberContent] 0.6 [SugarContent] 10.3 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 18 balls [RecipeInstructions] Preheat oven to 175C/350°F. Prepare a 9x13 baking pan. Line with parchment paper and brush with coconut oil. Puree spinach, lemon juice, maple syrup, vanilla extract, and coconut oil in a blender. Beat eggs in a bowl. Whisk in spinach puree mixture. Whisk gluten-free flour, baking powder, baking soda and salt in a separate bowl. Sift the flour mixture into the wet ingredients. Mix well. Pour this batter into the prepared baking pan. Bake for 25 miutes. Let cool then break the cake into a coarse crumb. Put in the food processor together with the coconut milk and pulse until smooth. Form into balls and refrigerate for at least an hour to set. Make the frosting. Combine all ingredients in a saucepan and set over low heat, whisking continuously until thick. Allow frosting to cool then transfer into a piping bag with a fine tip. Pipe tennis ball lines onto each cake ball.
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[Name] Slow Cooker Chicken Noodle Soup - Make Now or Freeze - OAMC [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-11-05T11:57:00Z [Description] Make and share this Slow Cooker Chicken Noodle Soup - Make Now or Freeze - OAMC recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["4", "3/4", "1", "3/4", "1", "5", "1", NA] [RecipeIngredientParts] ["chicken broth", "onion", "chicken", "bay leaves", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 81.6 [FatContent] 1.4 [SaturatedFatContent] 0.4 [CholesterolContent] 5.3 [SodiumContent] 591.2 [CarbohydrateContent] 12.8 [FiberContent] 0.9 [SugarContent] 2.5 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in slow cooker. (or gallon freezer-bag if freezing]. Cook 4-6 hours on low. Tip - Additional water if you desire a thinner soup.
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[Name] Chicken Aloha [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-11-05T12:05:00Z [Description] Make and share this Chicken Aloha recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Easy"] [RecipeIngredientQuantities] ["6 -8", "14", "10", "1", "1/4", "1/3", "1", "1"] [RecipeIngredientParts] ["chicken breast halves", "ketchup", "pepper", "brown sugar", "vinegar", "dry mustard", "pineapple chunks"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.3 [FatContent] 7.3 [SaturatedFatContent] 2.0 [CholesterolContent] 46.4 [SodiumContent] 974.2 [CarbohydrateContent] 38.1 [FiberContent] 1.1 [SugarContent] 33.4 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in slow cooker (or gallon freezer bag, if freezing]. Cook on low in slow cooker 4-6 hours or oven 1 hr @ 350.
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[Name] Slow Cooker Crockpot Chicken and Dumplings [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-11-05T12:20:00Z [Description] Make and share this Slow Cooker Crockpot Chicken and Dumplings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "1", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 527.2 [FatContent] 24.7 [SaturatedFatContent] 7.9 [CholesterolContent] 69.6 [SodiumContent] 1784.7 [CarbohydrateContent] 50.0 [FiberContent] 1.0 [SugarContent] 8.3 [ProteinContent] 25.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients in crock pot and add 3 Celsius water (more or less, as desired] - or place in gallon freezer bag if freezing. Cover and cook 5-6 hours on high. 30 minutes before serving, add biscuit dough and cook until biscuits are cooked through entirely.
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[Name] Slow Cooker Boneless Turkey Breast - OAMC or Make It Now! [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-11-05T12:27:00Z [Description] Make and share this Slow Cooker Boneless Turkey Breast - OAMC or Make It Now! recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["3 -4", "2", "3/4", "3", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "garlic powder", "onion powder", "dried parsley", "season salt", "dried basil", "dried oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.9 [FatContent] 16.1 [SaturatedFatContent] 4.4 [CholesterolContent] 147.6 [SodiumContent] 899.9 [CarbohydrateContent] 12.1 [FiberContent] 1.8 [SugarContent] 0.8 [ProteinContent] 51.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients into slow cooker (or gallon freezer bag if freezing]. Cook on crock pot low setting 8-10 hours.
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[Name] Pig Pickin' Cake [AuthorId] 379453 [AuthorName] lesliecoy [CookTime] PT25M [PrepTime] PT0S [TotalTime] PT25M [DatePublished] 2017-11-05T20:34:00Z [Description] Found this recipe awhile ago. When I went to the site where I found it, it was no longer there. None of the other recipes were quite the same. I made this as a Sheet Cake covered in the Pineapple Topping. The Cake turned out wonderfully ! A few days later it tasted even better ! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "11", "3 1/2", "1"] [RecipeIngredientParts] ["mandarin oranges", "vanilla instant pudding mix", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.1 [FatContent] 9.2 [SaturatedFatContent] 5.5 [CholesterolContent] 0.6 [SodiumContent] 288.3 [CarbohydrateContent] 36.5 [FiberContent] 0.7 [SugarContent] 25.9 [ProteinContent] 1.7 [RecipeServings] 15.0 [RecipeYield] 1 frosted sheet cake [RecipeInstructions] Prepare cake batter according to directions on the box. Beat in the drained oranges until blended. Pour into greased and floured sheet cake pan or two prepared 9-inch round baking pans. Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes and then transfer from the round pans to wire racks until completely cool. For Sheet cake make sure cake is Completely Cooled before continuing. For Topping: In a bowl, conbine the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip. Spread frosting on top of the Cake in the Sheet Cake Pan. For the Round cake : Spread some of the frosting on top of one layer, Put other layer of cake on top. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges or pineapple chunks if desired.
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[Name] Potato Sausage Tart [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-11-06T02:11:00Z [Description] I made this twice and did a couple variations so far. I loved it that much I had to make it again with different ingredients. I skipped the pie shell, and I used some instant Idaho mashed potatoes because they were fast and easy. I put the potatoes on the bottom and topped with the sausage and the rest but skipped the melted butter on top. Phenomenal. A new breakfast favorite. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "2", "2", "2 1/4", "1/2", "1", NA, NA, "2", "2", NA] [RecipeIngredientParts] ["mild Italian sausage", "hot Italian sausage", "cream-style cottage cheese", "eggs", "mashed potatoes", "sour cream", "dried oregano", "salt", "pepper", "butter", "cherry tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 792.9 [FatContent] 55.8 [SaturatedFatContent] 24.3 [CholesterolContent] 178.3 [SodiumContent] 1868.5 [CarbohydrateContent] 34.4 [FiberContent] 2.4 [SugarContent] 4.7 [ProteinContent] 37.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bake the tart shell at 450 degrees for 7 minutes. Set aside. Reduce the oven temperature to 350 degrees. Remove the casing from the sausage. Crumble the sausage into a skillet. Cook until cooked through and drain on paper towels. Combine the cottage cheese and eggs in a blender or food processor container. Process until blended. Pour into a large bowl. Beat in the potatoes, sour cream, oregano, salt, and pepper. Place the sausage in the tart shell. Spoon in the potato mixture over the sausage. Brush the top with butter. Sprinkle with the cheese. Bake for 50 to 60 minutes or until heated through. Just before serving, arrange the tomato halves cut side down down around the outer edge of the tart.
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[Name] Potato Roux Gumbo [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-06T02:18:00Z [Description] Make and share this Potato Roux Gumbo recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1", "1", "2", "1/4", "6", "3", "1/2", "2", "1", "1/2", "4", NA, NA] [RecipeIngredientParts] ["green bell pepper", "onion", "celery", "garlic cloves", "fresh parsley", "dried parsley", "water", "boneless skinless chicken breast halves", "smoked sausage", "Tabasco sauce", "salt", "pepper", "cooked rice", "file powder", "parsley sprig"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.3 [FatContent] 21.7 [SaturatedFatContent] 5.2 [CholesterolContent] 60.9 [SodiumContent] 804.3 [CarbohydrateContent] 47.8 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat the oil in a large heavy saucepan over medium heat. Stir in the potato flakes. Cook until the color of bread crust, stirring constantly. Add the green pepper, onion, celery, garlic, and parsley. Saute until tender and translucent. Add the water and increase the heat to high. Bring to a boil. Add the chicken and sausage to the saucepan. Bring to a boil and reduce the heat. Stir in the Tabasco sauce, salt, and pepper. Simmer, loosely covered, for 1 hour, stirring occasionally. Remove and shred the chicken and return to the soup. Place 2/3 to 1/2 cup rice in each soup bowl. Ladle the soup over the rice. Sprinkle with the file' and mix well. Let stand for 5 minutes. Garnish with a sprig of parsley and serve with a fruit powder. *File' powder is available in the spice section of most grocery stores. It serves as both a flavoring and thickening agent. Soup does not reheat well after the file' has been added, so it should be added just before serving.
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[Name] Blueberry and Rose Water Yogurt Parfait [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-06T07:26:00Z [Description] The recipe is perfect for World Diabetes Day, it not only looks good, it does you good. Blueberries definitely deserve the accolade of being one of the ‘Superfoods’. It is considered that they contain one of the highest antioxidant capacity of all of the more well known fruits and vegetables. The main antioxidant compounds belong to a large group of polyphenols called flavonoids, one group of flavonoids are called anthocyanins, it is this group that have the impact on diabetes – several studies show that insulin sensitivity is improved and blood sugar levels are lowered when Blueberries are included in the diet. You will enjoy this delicious dessert even more in the knowledge that it’s a ‘Superdessert’. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/eIcKicw4QZGk35PdB9P3_Blueberry-and-Rose-Water-Yogurt-Parfait.jpg" [RecipeCategory] Dessert [Keywords] ["Vegan", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["400", "15", "100", "15", "1"] [RecipeIngredientParts] ["rose water", "fresh blueberries", "maple syrup", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.8 [CarbohydrateContent] 14.2 [FiberContent] 1.3 [SugarContent] 11.1 [ProteinContent] 0.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix yogurt, maple syrup, lemon zest, and rose water in a bowl. Layer the yogurt mixture and berries in serving glasses.
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[Name] Coconut Gingerbread Cookies [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-06T07:29:00Z [Description] We can be sure that these little cookie people don’t have joint inflammation or digestive problems. Ginger, Cinnamon, Cardamom and Cloves all have anti- inflammatory properties as well as many others, studies show that chronic inflammation and oxidative stress speed up the aging process that play a large part in age-related cognitive decline. It’s amazing to think that Coconuts are the stones of the Coconut fruit, similar to an Avocado stone. The white Coconut meat is rich in fibre which aids digestion, Ginger too is renowned for relieving nausea and sickness. Adults and children alike, will love these flavoursome cookies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/e3CHMf2DRdeRxmlsfqut_Coconut-Gingerbread-Cookies.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "80", "1/2", "1/2", "1/4", "1/4", "1/4", "1", "62 1/2", "2", "1", "125", "96"] [RecipeIngredientParts] ["chickpea flour", "cinnamon", "ginger powder", "ground cloves", "ground cardamom", "salt", "baking soda", "molasses", "eggs", "vanilla extract", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.2 [FatContent] 13.0 [SaturatedFatContent] 10.3 [CholesterolContent] 37.2 [SodiumContent] 206.8 [CarbohydrateContent] 11.6 [FiberContent] 1.0 [SugarContent] 5.8 [ProteinContent] 3.1 [RecipeServings] nan [RecipeYield] 10 cookies [RecipeInstructions] Preheat oven to 175C/350°F Line a baking sheet with parchment paper and brush lightly with coconut oil. Whisk all the dry ingredients in a bowl. Whisk together the wet ingredients in a separate bowl. Stir in the dry iingredients into the wet. Wrap the dough in plastic wrap and chill for 10-15 minutes in the freezer. Turn the dough onto a lightly floured surface. Press into half inch thickness. Make shapes using a cookie cutter. Transfer cookies to prepared baking sheet and bake for 8-10 minutes or until an inserted toothpick comes out clean. Leave on a cooling rack for 10 minutes.
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[Name] Smoky Black Bean Burgers on Potato Buns [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-11-06T07:33:00Z [Description] We’re sure you’ll be converted to this healthy substantial burger option once you try it, we are also sure that you won’t only be eating it on the 31st August – National Burger Day. Flaxseeds or linseeds are small oilseeds that originated in the Middle East thousands of years ago. Flaxseeds have a high content of Omega-3 which is good for heart health and they are 29% Carbohydrate, of this, a massive 95% is fibre which is good for digestion. They contain many vitamins, minerals and essential amino acids so understandably they are becoming more popular. Be aware though – they do not contain Lysine so they cannot be considered a protein source, but this can be found in another ingredient, the black bean. A great alternative burger recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/k8foDvmTS2m0nlprT0Ff_Black-Bean-Burgers-on-Potato-Buns.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2 1/2", "250", "30", "1", "1", "7", "30", "1/2", "1", "1/2", "1/2", "125", "1", "1/4", "1", "8", "30", "400", "44", "1/4", "1", "1", "30", "120"] [RecipeIngredientParts] ["flax seed meal", "water", "black beans", "cilantro", "parsley", "garlic", "red onions", "paprika", "cumin powder", "salt", "black pepper", "cider vinegar", "salt", "Dijon mustard", "flax seed meal", "water", "mashed potatoes", "flour", "salt", "mustard", "romaine lettuce", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.5 [FatContent] 45.5 [SaturatedFatContent] 5.9 [CholesterolContent] 2.7 [SodiumContent] 1300.2 [CarbohydrateContent] 62.7 [FiberContent] 13.7 [SugarContent] 4.2 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] 3 burgers [RecipeInstructions] For the Flaxseed Mayonnaise – makes 1 cup prepared mayonnaise. Combine flaxseed meal and water in a large bowl. Leave for 5 minutes. Add the mustard and cider vinegar. Whisk to combine. In a thin steady stream, gradually whisk in the sunflower oil. Season with salt and pepper. For the Potato Buns. Combine mashed potatoes, flour, salt, and mustard in a bowl. Form into buns about 75 grams each. Pan-fry in a non-stick pan for 3-4 minutes each side. Drain on paper towels. For the Burger Patties. Combine flaxseed meal and water in a bowl. Leave for 5 minutes. Combine the flaxseed mix with half of the black beans, cilantro, parsley, garlic, red onion, salt, pepper, cumin, and paprika in a food processor and pulse into a smooth paste. Combine this pureed mix with the remaining black beans, cilantro, and parsley. Form into patties about 100-110 grams each. Pan-fry in a non-stick skillet for 3-5 minutes per side. Assemble the Burgers. Serve the patties on potato buns. Add a dollop of flaxseed mayo, some fresh romaine lettuce, and tomato slices.
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[Name] Strawberry and Pecan Salad [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT2M [PrepTime] PT10M [TotalTime] PT12M [DatePublished] 2017-11-06T07:39:00Z [Description] This recipe not only looks fantastic, but it is fantastic for you in many ways. Let’s look at your heart, grapes contain phytonutrient resveratrol which is great for heart health, strawberries, heart- shaped for a reason, contain anthocyanins which are associated with heart health as well as being what gives fruit and flowers their colour. Pecans contain monounsaturated fats that help prevent coronary heart disease. All this and more, vitamin C, folate, manganese, potassium, fibre to name just a few. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/5Nv1KIS9RM6x16281oQQ_Strawberry-and-Pecan-Salad.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Free Of...", "< 15 Mins"] [RecipeIngredientQuantities] ["100", "100", "50", "20", "50", "75", "15", "45", "1/2", "1/4", "14"] [RecipeIngredientParts] ["strawberries", "grapes", "pecans", "red onions", "mesclun", "olive oil", "salt", "black peppercorns", "mint leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.0 [FatContent] 37.8 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 588.4 [CarbohydrateContent] 21.3 [FiberContent] 4.9 [SugarContent] 13.4 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine coconut sugar and pecans in a non-stick pan over low heat. Stir until sugar is completely dissolved. Transfer candied pecans to a plate lined with parchment paper to cool. In a bowl, whisk together olive oil, balsamic vinegar, salt, pepper, and mint leaves. Toss in mesclun greens, strawberries, grapes, and red onions. Top salad with candied pecans.
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[Name] Sunrise Smoothie [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-06T07:43:00Z [Description] This sunrise smoothie is a colourful burst of vitamins and minerals to help protect your health. The flavonoids and vitamin A in carrots, oranges and mangos protect the eyes and help protect against many cancers. Oranges are a great source of fibre which improves the function of the digestive system. There are many more health benefits to gain from this sunny start to the day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/iHCkfiQSk6vi7FbNPh3L_Sunrise-Smoothie.jpg" [RecipeCategory] Smoothies [Keywords] ["Beverages", "Breakfast", "Low Protein", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["60", "80", "240", "60"] [RecipeIngredientParts] ["carrots", "mangoes", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.3 [FatContent] 3.1 [SaturatedFatContent] 1.5 [CholesterolContent] 8.0 [SodiumContent] 73.3 [CarbohydrateContent] 53.6 [FiberContent] 4.2 [SugarContent] 44.0 [ProteinContent] 5.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Blend carrots and 160ml/5.5fl oz orange juice in a blender until smooth. Pour into serving glass. Blend mango, yoghurt, and remaining orange juice in a blender. Pour over a spoon set over the carrot layer inside the glass to keep distinct layers. Serve optionally with honey or maple syrup.
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[Name] Candied Bourbon Bacon [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2017-11-06T14:03:00Z [Description] Make and share this Candied Bourbon Bacon recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1/4", "1/2"] [RecipeIngredientParts] ["bacon", "Bourbon", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 170.3 [FatContent] 7.2 [SaturatedFatContent] 2.4 [CholesterolContent] 10.9 [SodiumContent] 138.5 [CarbohydrateContent] 18.1 [FiberContent] 0.0 [SugarContent] 17.8 [ProteinContent] 1.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Arrange bacon in a single layer on a wire rack in an aluminum foil-lined broiler pan. Bake for 10 minutes or just until bacon begins to curl at ends. Meanwhile, combine brown sugar and bourbon in a small bowl, stirring until sugar dissolves. Remove bacon from oven. Brush both sides of bacon with brown sugar mixture. Bake for 40 more minutes or until bacon is crisp around edges and browned, brushing both sides of bacon with brown sugar mixture every 10 minutes. Cool completely on a wire rack (about 30 minutes]. Bacon will crisp up as it cools. Enjoy!
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[Name] Pumpkin Pecan Baked Brie [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-11-06T14:17:00Z [Description] Brie cheese, pumpkin butter & pecans, wrapped in puff pastry and baked to ooey gooey perfection, though the recipe calls for pumpkin butter, I don't have any so thinking I'll use apple butter. Found on internet @ Lemon Tree Dwelling. There are several recipes on this site for homemade pumpkin butter [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/60/jfM1NBtRqe1Ad4QEmpZd_brie2%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/60/1iJUwIdTR8afhykebfMD_brie3%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/60/bdlkSg7wRGio4w1zftPK_brie1%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/25/0/uNwUXS0jQSK6TOJ7znaI_Baked%20Brie%20w%20pumpkin%20spice.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/25/0/NcAH7zm8QHeEolnIz8da_Baked%20Brie%20w%20pumpkin%20spice2.JPG"] [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "8", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["puff pastry", "pecans", "egg", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.4 [FatContent] 30.1 [SaturatedFatContent] 11.1 [CholesterolContent] 68.9 [SodiumContent] 352.0 [CarbohydrateContent] 19.3 [FiberContent] 1.1 [SugarContent] 0.7 [ProteinContent] 12.3 [RecipeServings] 6.0 [RecipeYield] 1 Appitizer [RecipeInstructions] ["Thaw puff pastry dough and roll gently to smooth out seams.", "Place pecans in center of dough; top with pumpkin butter.", "Place cheese on top of pecans and pumpkin butter; wrap dough around the cheese and pinch seams to seal.", "Whisk egg and water and use a pastry brush to brush both sides completely.", "Gently place seam-side down on baking sheet lined with parchment paper.", "Decorate the top with additional pecans and/or dough.", "Bake at 400 degrees for 25 minutes or until golden brown." ]
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[Name] White Chocolate Peanut Butter Candies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-06T18:28:00Z [Description] Make and share this White Chocolate Peanut Butter Candies 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/53/42/62/cLalxJlETKq88igJJKiC_untitled-25624128-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/62/yuzI4XrrT6q2i6s0iGg4_untitled-26841600.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/62/oKnOJcsQyu4mC9fvkLdw_untitled-25624128.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/62/bBSO11FSQKuMp2Auc2cn_untitled-26468544.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/3", "6"] [RecipeIngredientParts] "chunky peanut butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 2398.0 [FatContent] 157.1 [SaturatedFatContent] 73.8 [CholesterolContent] 71.4 [SodiumContent] 772.6 [CarbohydrateContent] 222.1 [FiberContent] 8.4 [SugarContent] 208.7 [ProteinContent] 43.1 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] ["Spray the ice cube tray with cooking spray.", "Melt the dark chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon]. Place in freezer to set.", "Melt white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.", "Put about 1/2 a tablespoon of chunky peanut butter in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set." ]
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[Name] Milk Chocolate Marshmallow Candies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-06T18:28:00Z [Description] Make and share this Milk Chocolate Marshmallow Candies 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/53/42/63/5XWnb63TKyaNefIC2MVu_untitled-25013056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/63/8ErhklozTxWaJ06Cv3Zg_untitled-24886656-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/63/3ndCnG4AR4iBPars1lo4_untitled-25280320.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/63/2w02bkKlReGQvMsXH8oH_untitled-24886656.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/3", "6"] [RecipeIngredientParts] "large marshmallows" [AggregatedRating] nan [ReviewCount] nan [Calories] 442.5 [FatContent] 18.2 [SaturatedFatContent] 11.0 [CholesterolContent] 11.9 [SodiumContent] 85.5 [CarbohydrateContent] 68.7 [FiberContent] 0.2 [SugarContent] 58.3 [ProteinContent] 4.1 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] ["Spray the ice cube tray with cooking spray.", "Melt the white chocolate candy melts, then pipe stripes across the entire ice cube tray using a piping bag (or just drizzle with a spoon]. Place in freezer to set.", "Melt milk chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place back in freezer to set.", "Put one of the marshmallow halves in each tray, then cover with remaining melted milk chocolate. Place in refrigerator for about 1 hour until set." ]
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[Name] Dark Chocolate Caramel & Orange Candies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-06T18:28:00Z [Description] Make and share this Dark Chocolate Caramel & Orange Candies 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/53/42/64/ORTMa0bLTJS7sZPMAncL_untitled-30967808-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/64/TxYZS0PQeuMmsy1YEnmf_untitled-32846784.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/64/UDO2bvZS3Sdl0e9N2Hl7_untitled-31375168.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/64/OqNrJcACRZmD7UYwKWrU_untitled-30967808.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "12", "6"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] 2.0 [Calories] 463.0 [FatContent] 9.8 [SaturatedFatContent] 3.0 [CholesterolContent] 8.5 [SodiumContent] 296.9 [CarbohydrateContent] 93.3 [FiberContent] 0.0 [SugarContent] 79.4 [ProteinContent] 5.6 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] Spray the ice cube tray with cooking spray. Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray. Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set. Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
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[Name] Pink Chocolate Pomegranate Candies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-06T18:29:00Z [Description] Make and share this Pink Chocolate Pomegranate Candies 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/53/42/65/W0JbdUssSH2KK3SjPbjc_untitled-27340416.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/65/OhHnurK0Qruj6tGBDGx0_untitled-27340416-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/65/Z1EwKLktRS2utWa4hpgX_untitled-27760000.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/65/JhyRyOeSjOIncTEgyLLG_untitled-27648384.jpg" ] [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "2", "1/2"] [RecipeIngredientParts] "pomegranate seeds" [AggregatedRating] nan [ReviewCount] nan [Calories] 72.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 2.6 [CarbohydrateContent] 16.3 [FiberContent] 3.5 [SugarContent] 11.9 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] Spray the ice cube tray with cooking spray. Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping. Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set. Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.
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[Name] White Chocolate Peppermint Candies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-06T18:29:00Z [Description] Make and share this White Chocolate Peppermint Candies 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/53/42/66/TiBgLC9lS7mTeuQqdyUB_untitled-29002176-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/66/Oo2HfGAQfeKMNLXkLyUT_untitled-30157056.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/66/FdUBjiZSdKgLYDBFfhP8_untitled-30863232.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/66/cJIANe5lSQKu6RLHcq7c_untitled-29002176.jpg" ] [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "2 1/2", "1/2", "1", "3", "1"] [RecipeIngredientParts] "heavy cream" [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 2713.4 [FatContent] 180.4 [SaturatedFatContent] 109.9 [CholesterolContent] 252.3 [SodiumContent] 428.1 [CarbohydrateContent] 255.6 [FiberContent] 0.8 [SugarContent] 251.4 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] 1 tray [RecipeInstructions] ["Spray the ice cube tray with cooking spray.", "Sprinkle a bit of crushed candy cane in the bottom of each tray to serve as the topping.", "Melt 2 cups of the white chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.", "Melt the other 1/2 cup of white chocolate with the heavy cream, peppermint extract and food coloring. Pour evenly into the trays. Place back in freezer to set.", "Cover with remaining melted white chocolate. Place in refrigerator for about 1 hour until set." ]
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[Name] Miel Picante [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-11-06T19:07:00Z [Description] Hot cider: a standard whenever there is a chill in the air. Served hot toddy-style. Recipe courtesy Jane Danger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/67/p2TazYFESU5ybfps5IGw_sdp_8621_GK_Punchbowl-Party_Miel-Picante_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/67/Pl8ipLfvRoeqfzk060Pd_sdp_8687_GK_Punchbowl-Party_Miel-Picante_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/67/UKcFpsBLS0qtDVJYveg4_sdp_8607_GK_Punchbowl-Party_Miel-Picante_Cutting-Flowers-Into-Apples_BTS_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/67/D4QhnYeVRMeLleOIe1lQ_sdp_8654_GK_Punchbowl-Party_Miel-Picante_16x9_v1_H.jpg"] [RecipeCategory] Beverages [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "12", "12", "12", NA, "3/4", "1", "8", "1", "1"] [RecipeIngredientParts] ["lemon", "apples", "lemon slices", "honey", "cider", "fresh lemon juice", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.2 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.1 [CarbohydrateContent] 44.9 [FiberContent] 4.7 [SugarContent] 37.0 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the Garnish:", "Fill a medium bowl halfway with cold water. Squeeze in the juice of half of a lemon and stir; set aside. Use cutters to make flowers in apple slices. Use both slices and cut outs from slices as garnish. Submerge in lemon water prevent browning until ready to use.", "For the Punch:", "Combine punch ingredients in a Dutch oven. Heat on medium-low heat until warm. Reduce heat to very low to keep warm or reheat punch as needed.", "Ladle warmed punch into small mug or Irish Coffee mug. Be sure to ladle in apple flowers, lemon wheel, and jalapeno slice as well. Serve." ]
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[Name] Pear, Please [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-11-06T19:19:00Z [Description] Make and share this Pear, Please 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/53/42/68/tAr4QMsGRF2J19uvKjbG_sdp_9295_GK_Punchbowl-Party_Pear-Please_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/68/FbR7pxUyTvOA92u5ULmJ_sdp_9336_GK_Punchbowl-Party_Pear-Please_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/68/k9LrJI0SBSZUnxaYf3Wj_sdp_9322_GK_Punchbowl-Party_Pear-Please_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/68/RdMv6kZQ5utDw1e4Utwv_sdp_9322_GK_Punchbowl-Party_Pear-Please_16x9_v1_H%20(1].jpg"] [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4 1/2", "20", "1", "1", NA, "12", "375", "750", "12", "1", "8", "8", "12", "6"] [RecipeIngredientParts] ["water", "sage leaves", "lime zest", "pear", "sage leaf", "vodka", "Amaretto", "fresh lime juice", "water", "pears", "limes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.7 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 7.7 [CarbohydrateContent] 47.1 [FiberContent] 8.8 [SugarContent] 27.4 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the Ice Ring: In a large pot, Warm 12 sage leaves, lime zest, and water in medium pan for 10 minutes on low. Chill in fridge until very cold. Strain through a large mesh strainer permitting a small amount of zest and sage to travel through for visual in the ice. Decorate bottom of ice mold with sage leaves and pear slices. Add in enough lime-sage water to barley cover pear slices and sage. Freeze for one hour or until frozen to hold pears and sage in place. Top off with remaining (very cold] lime-sage water. Freeze overnight. For the Punch: Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch. Ladle into tea cup or coupe glass. Garnish with lime wheels, pear slices and serve.
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[Name] Tea Time [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-11-06T19:30:00Z [Description] Classic punches from the 1800’s always had a spice or tea component to them. This punch uses both as well as cranberry bitters for a bright kick. Recipe courtesy Jane Danger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/69/TH21YU6TIKbNiQAj6OIW_sdp_9254_GK_Punchbowl-Party_Tea-Time_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/69/HogwN4fcQH2FT5HRQj73_sdp_9290_GK_Punchbowl-Party_Tea-Time_16x9_v1_H.jpg"] [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "4", "1/4", "6", "5", "2", "2", "750", "1", "16", "16", "8", NA] [RecipeIngredientParts] ["water", "sugar", "cinnamon sticks", "lemons", "granulated sugar", "water", "lemon juice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.4 [CarbohydrateContent] 42.4 [FiberContent] 0.8 [SugarContent] 39.0 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the Ice Ring: In a small pan/tea pot heat 1 quart water to a boil. Add 4 black tea bags. Let steep 5 minutes. Remove tea bags. Stir in sugar until dissolved. Refrigerate until very cold. Fill mini cake molds with a small amount of chilled water. Layer in cracked cinnamon sticks, and feathered lemon peels spaced equally around the bottom of each mold. Let freeze for 1 hour or until frozen to hold inclusions in place. Fill with chilled tea to top of molds. Freeze overnight. For the Simple Syrup: In a small saucepan, bring sugar and water to a boil and reduce to simmer until the sugar is dissolved, about 3 minutes. Remove from the heat and let cool completely. Will keep refrigerated for one month. For the Punch: Stir together punch ingredients in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting Float ice ring in punch. Ladle into tea cup. Garnish with channel peeler manicured orange wedges and serve.
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[Name] Island Holiday [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-11-06T19:33:00Z [Description] A tropical take on the holiday classic egg nog, without the fuss of cracking any eggs. Using coconut puree or sorbet, the texture is still full, and creamy. Cinnamon forward instead of nutmeg. Recipe courtesy Jane Danger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/70/s6iarqnkQzi7jJmgcldD_sdp_9024_GK_Punchbowl-Party_Island-Holiday_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/70/6zSsW3mTMuxOvMgv2Wqw_sdp_8996_GK_Punchbowl-Party_Island-Holiday_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/70/EONLwgvOQhCmRYzxj80m_sdp_8965_GK_Punchbowl-Party_Island-Holiday_Ladding-Into-Glass_BTS_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/70/0WyLpGD6T6Su7EXGiHsr_sdp_8972_GK_Punchbowl-Party_Island-Holiday_16x9_v1_H.jpg"] [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] [NA, NA, "1/4", "1", "4", "1", "4", "12", "750", "2", "8", "8", "2"] [RecipeIngredientParts] ["lime wedge", "pineapple", "granulated sugar", "cinnamon sticks", "water", "rum", "lime juice", "limes"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 72.9 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.6 [CarbohydrateContent] 19.2 [FiberContent] 0.5 [SugarContent] 16.4 [ProteinContent] 0.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] For the Ice Ring: In the bottom of the ring mold, alternate lime wedges and pineapple triangle. Cover with ice water and freeze for 1 hour to hold fruit in place. Top with more ice water and freeze overnight. For the Simple Syrup: In a small saucepan, bring sugar, cinnamon, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight. Strain and reserve cinnamon sticks. Will keep refrigerated for one month. For the Punch: In a large bowl or pitcher, whisk together the coconut puree and pineapple juice to loosen the coconut puree. Whisk in remaining punch ingredients and transfer to a punch bowl. Unmold ice ring by quickly dipping into warm water. Float ice ring in punch. Ladle into tea cups, small coffee, or small/single rocks glass. Garnish with lime wedge and cinnamon stick. Serve.
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[Name] Burnt Rosemary Orange Spritz [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-11-06T19:45:00Z [Description] A festive take on the classic Aperol Spritz with a seasonal note of flamed rosemary. Recipe courtesy Jane Danger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/pNriZ7gORpOXa0pOV9VV_sdp_9204_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/lSsQPGQcKkCFhFb9foQk_sdp_9048_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_Pouring-Sparkling-Wine_BTS_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/hH3IG8ZiR2mzRmJ2f5N9_sdp_9063_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_-Lighting-Flame_BTS_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/27qLfXVURAy3htlbBX8a_sdp_9236_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/75egaNGpTmmz16Rrul0V_sdp_9167_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/mu4ozRcAQTubcHuTiBHk_sdp_9086_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/71/O0UEUZnWQ5G8RbNXhwXf_sdp_9120_GK_Punchbowl-Party_Burnt-Rosemary-Orange-Spritz_Laddling-Into-Glass_BTS_v1.jpg"] [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] [NA, "6 -8", "1", "2", "1", "750", "12", "12", "12", "12", "1/2", "1 1/2", "1", NA, "1 -2"] [RecipeIngredientParts] ["lemons", "granulated sugar", "rosemary sprigs", "water", "lemon juice", "sparkling water", "orange", "Bacardi 151 rum", "rosemary sprig", "rosemary sprig", "orange"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.6 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 27.2 [FiberContent] 1.3 [SugarContent] 20.7 [ProteinContent] 0.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] For the Ice Ring: Layer lemon wheels in the bottom of the mold. Add enough water to just cover lemons and freeze for an hour to hold fruit in place. Top with ice water and freeze overnight. For the Simple Syrup: In a small saucepan, bring sugar, rosemary, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep overnight; strain. Will keep refrigerated for one month. For the Punch: Stir together Campari, lemon juice, and simple syrup in a punch bowl. Unmold ice ring by quickly dipping into warm water and inverting. Float ice ring in punch and set orange shell filled with rosemary sprigs in center of ice ring. Add sparkling water to punch just before serving. Fill the orange shell with the 151 rum, carefully light the 151 on fire and let burn for 15 minutes. Extinguish the fire by VERY CAREFULLY pouring sparkling wine into the orange shell and over the punch. Ladle into tea cups and garnish with manicures orange half slices and fresh rosemary sprig.
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[Name] Saint of Mexico Punch [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-11-06T19:57:00Z [Description] Make and share this Saint of Mexico Punch 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/53/42/72/EMtp0QPSAyd6ghwEpfqg_sdp_8718_GK_Punchbowl-Party_Saint-Of-Mexico-Punch_Lifting-Glass_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/72/gWkl3RZuQYeDeJsDzvhL_sdp_8803_GK_Punchbowl-Party_Saint-Of-Mexico-Punch_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/72/wnPgYNBARyu1aGorSIgh_sdp_8717_GK_Punchbowl-Party_Saint-Of-Mexico-Punch_Adding-Cayenne-Pepper_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/72/DJoLbYTFje8bIr3nGwVV_sdp_8735_GK_Punchbowl-Party_Saint-Of-Mexico-Punch_16x9_v1_H.jpg"] [RecipeCategory] Beverages [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, "12", "1", "1", "1", "750", "8", "12", "12", "2 1/4", "2", NA] [RecipeIngredientParts] ["water", "red chilies", "granulated sugar", "dried oregano", "water", "lime juice", "grapefruit juice", "limes", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.6 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 38.4 [CarbohydrateContent] 43.8 [FiberContent] 1.2 [SugarContent] 28.4 [ProteinContent] 1.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the Ice Cubes:", "Add 1 chile to each ice cube or ice sphere mold and then fill with water. Freeze overnight.", "For the Oregano Simple Syrup:", "In a small saucepan, bring sugar, oregano, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep for 1 hour or as long overnight; strain. Will keep refrigerated for one month.", "For the Punch:", "Stir together punch ingredients in a punch dispenser. Add chili ice cubes or spheres to your punch. Pour punch into a tea cup or small rocks glass. Garnish by placing a lime wheel in each glass and dust with cayenne powder." ]
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[Name] Chocolate-Banana Punch with Coffee Cubes [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-06T20:16:00Z [Description] A holiday pick-me-up in more ways than one. Based around the classic treat of coffee and Irish Cream, this one has a bit more of a kick with the addition of Bourbon and a bit of banana liqueur to lighten it up. Recipe courtesy Jane Danger. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/73/w1TzDsBZR2GQsgo1CnYD_sdp_8912_GK_Punchbowl-Party_Coffee-Punch-AKA-The-Reviver_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/73/Z9ERIkjURhSS5h15DRsY_sdp_8894_GK_Punchbowl-Party_Coffee-Punch-AKA-The-Reviver_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/73/8PPzxghRz6TVXEhWkfcI_sdp_8848_GK_Punchbowl-Party_Coffee-Punch-AKA-The-Reviver_Laddling-Into-Glass_BTS_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/73/fNMhGFsYSBK6Iy5hlf6f_sdp_8835_GK_Punchbowl-Party_Coffee-Punch-AKA-The-Reviver_Adding-Banana-Dolphins_BTS_v1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/73/V3Q3CXK6Ty2SnUT2hWOW_sdp_8878_GK_Punchbowl-Party_Coffee-Punch-AKA-The-Reviver_16x9_v1_H.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["24", "12", "3", NA, "6", "3", "750", "750", "10", "1", "1"] [RecipeIngredientParts] ["brewed coffee", "bananas", "lemon juice", "cloves", "cherries", "Bourbon", "irish cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 28.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.4 [CarbohydrateContent] 7.1 [FiberContent] 0.8 [SugarContent] 3.9 [ProteinContent] 0.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["For the Ice Cubes:", "Place in each mold a 3 ?- 4 orange peel, manicured and feathered using a small knife. Place one in each mold coiled up slightly. Top each mold with 2 oz cold brew coffee. Freeze overnight.", "For the Banana Dolphins:", "Use a sharp knife and cut the stem all the way to the banana and a little past to make a smile, Brush the stem opening with a little lemon juice to prevent browning. Place 2 cloves on each banana where eyes will go and place a brandied cherry in the mouth of each dolphin.", "For the Punch:", "Stir together punch ingredients in a 2 gallon punch bowl. Place 6 ice cubes in the punch bowl and drape 4 feathered orange peels on top of ice cubes. To serve, add 1 coffee ice cube to your glass. Ladle in punch and garnish with an feathered orange peel.", "**Feather Orange peel. Using a navel orange 5 peels can be expected. Using a kitchen towel hold the orange to give better grip while peeling. Peel at a slight angle to get larger swaths. Once done with 12 peels get a sturdy cutting board and a very sharp paring knife. Begin by trimming the peel into a feather shape, narrow to a point at one end. Flip the peel with the pith, facing you. Beginning at the larger end of the peel make close notches on one side making sure not to cross more than half way through the peel. Do the same on the other side. Flex the peel so the notches separate." ]
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[Name] Turkey and Sweet Potato Shepherds Pie [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-11-06T21:29:00Z [Description] Make and share this Turkey and Sweet Potato Shepherds Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2 1/2", "2", "2", "1", "2", "2", "2 1/2", "1/4", "2", "2", "2", "4", "1", NA, "12"] [RecipeIngredientParts] ["olive oil", "butter", "sweet potatoes", "carrots", "celery", "onion", "fresh thyme", "fresh rosemary", "ground turkey", "tomato paste", "flour", "Worcestershire sauce", "chicken broth", "cream cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.6 [FatContent] 23.3 [SaturatedFatContent] 8.3 [CholesterolContent] 144.4 [SodiumContent] 598.5 [CarbohydrateContent] 42.8 [FiberContent] 7.6 [SugarContent] 11.8 [ProteinContent] 36.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] preheat oven to 375 degrees. put sweet potatoes into a large pot and cover with water, place on heat and bring to a boil. Continue to cook until fork tender. while the sweet potatoes cook heat a large pan over med high heat and add olive oil. add carrots, celery and onion to the heated pan and cook until soft. add salt, pepper, thyme, rosemary and ground turkey. stir turkey around and cook until golden and crumbly. add the tomato paste, flour and Worcestershire. stir in chicken broth and simmer. drain the sweet potatoes and return to pot but keep off of heat. smash until smooth with a potato masher or add to a mixer and mix until smooth with the paddle attachment. once smooth, add in butter, cream cheese, salt and pepper. beat the egg in a small dish and add a couple of tablespoons of the sweet potato mixture and mix to bring up the temp of the eggs. add egg mixture into the pot of sweet potatoes and beat for a couple of minutes. add frozen peas to the ground turkey pan. grease a 13 x 9 baking dish and pour in the turkey mixture. cover with the sweet potatoes in an even layer. bake for 35 minutes and enjoy!
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[Name] CROCK POT CHICKEN AND STUFFING [AuthorId] 1802893951 [AuthorName] anglfish_wjd [CookTime] PT4H30M [PrepTime] PT5M [TotalTime] PT4H35M [DatePublished] 2017-11-06T22:17:00Z [Description] Make and share this CROCK POT CHICKEN AND STUFFING recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] nan [RecipeIngredientQuantities] ["14", "1", "1/2", "2", "1/2", "1/2", "1 1/2", "1/4", "1/4"] [RecipeIngredientParts] ["sweet onion", "celery", "chicken broth", "ground sage", "boneless skinless chicken breasts", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 723.9 [FatContent] 16.2 [SaturatedFatContent] 4.3 [CholesterolContent] 121.3 [SodiumContent] 2839.1 [CarbohydrateContent] 89.1 [FiberContent] 3.9 [SugarContent] 10.5 [ProteinContent] 51.5 [RecipeServings] nan [RecipeYield] 4-6 people [RecipeInstructions] ["Spray a slow cooker with non-stick spray.", "Add the stuffing mix, onion, celery, cream of chicken soup, and chicken broth to the slow cooker and stir to combine.", "Sprinkle the sage over the top.", "Lay the chicken breasts on top of the stuffing mixture and season with salt and pepper.", "Cover and cook on low for 4 hours 30 minutes or until chicken cooks through.", "Shred the chicken with two forks or remove to a cutting board and slice into small pieces.", "Stir everything together and serve." ]
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[Name] Sweet Potato Stew [AuthorId] 1802893951 [AuthorName] anglfish_wjd [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2017-11-06T22:18:00Z [Description] Beef broth and herbs pair nicely with the sweet potatoes' subtle sweetness in this hearty stew that's perfect for fall. — Helen Vail, Glenside, Pennsylvania [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "3/4", "2", "1", "1/2", "2", "1", "1/2", "1"] [RecipeIngredientParts] ["beef broth", "lean ground beef", "sweet potatoes", "onion", "golden raisins", "garlic clove", "dried thyme", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.0 [FatContent] 8.8 [SaturatedFatContent] 3.6 [CholesterolContent] 55.3 [SodiumContent] 475.3 [CarbohydrateContent] 16.3 [FiberContent] 2.4 [SugarContent] 4.3 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] ["In a large saucepan, bring broth to a boil. Crumble beef into broth. Cover and cook for 3 minutes, stirring occasionally. Add the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat is no longer pink and potatoes are tender.", "Crumble beef into broth. Cover and cook for 3 minutes, stirring occasionally.", "Add the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat is no longer pink and potatoes are tender." ]
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[Name] Mom's Cornbread Dressing [AuthorId] 425154 [AuthorName] Belinda in Austin [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-06T22:18:00Z [Description] Make and share this Mom's Cornbread Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["6", NA, "4 -5", "1", "4", NA, NA, NA] [RecipeIngredientParts] ["celery", "onion", "eggs", "poultry seasoning", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 282.7 [FatContent] 7.4 [SaturatedFatContent] 2.0 [CholesterolContent] 135.0 [SodiumContent] 457.2 [CarbohydrateContent] 42.0 [FiberContent] 2.5 [SugarContent] 2.7 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare cornbread mix or recipe, and toast bread, while chopping other ingredients. Crumble the toast and cornbread, in the 9X13 pan. Add the chopped celery, and onion (which may also be sauteed, if desired]. Add the chopped egg. Stir in canned or fresh turkey or chicken stock, until soupy. (Approx. 3 1/2 cans, usually]. Bake at 350 degrees for 45 minutes to 1 hour, until crusty on top, and baked through.
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[Name] TANDOORI CHICKEN [AuthorId] 2001778663 [AuthorName] Roger V. [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2017-11-06T22:18:00Z [Description] Make and share this TANDOORI CHICKEN recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "1", "1", "1", "1", "1", "1", "2", "1", "2", "1", "1", "1", "3", "1/2"] [RecipeIngredientParts] ["chicken", "plain yogurt", "lemon juice", "allspice", "fresh coarse ground black pepper", "ground cayenne pepper", "ground cinnamon", "ground cumin", "ground ginger", "salt", "garlic", "onions", "lemon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.3 [FatContent] 31.8 [SaturatedFatContent] 9.5 [CholesterolContent] 155.3 [SodiumContent] 936.6 [CarbohydrateContent] 5.4 [FiberContent] 1.0 [SugarContent] 2.5 [ProteinContent] 39.2 [RecipeServings] 6.0 [RecipeYield] 12 Pieces [RecipeInstructions] In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade. Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before. Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator. When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that. Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any \"empty\" spots on the chicken pieces with the marinade. Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!]. Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear. NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!]. Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
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[Name] Rice-A-Roni Pork Chops [AuthorId] 2853901 [AuthorName] pretteyes196 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-06T22:19:00Z [Description] I prefer stuffing my chops with rice. This is a good and easy meal that everyone will enjoy. Pork chops stay moist and have plenty of flavor. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2853901/85BAMZLSiKUxikGRdm6w_Stuffed_pork_chops_and_mushroom_sauce_was_our_dinner_last_night.__yummm_yummyfood_yummy.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "2 -3", "2", "2", "1"] [RecipeIngredientParts] ["fresh mushrooms", "white wine", "butter", "flour", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 507.6 [FatContent] 30.4 [SaturatedFatContent] 13.5 [CholesterolContent] 167.8 [SodiumContent] 586.8 [CarbohydrateContent] 8.0 [FiberContent] 0.6 [SugarContent] 1.2 [ProteinContent] 45.7 [RecipeServings] 2.0 [RecipeYield] 2 stuffed pork chops [RecipeInstructions] Preheat oven 350 degrees. Rinse and pat dry the pork chops. Then create a pocket in each pork chop for the stuffing. Prepare the rice a roni as directed on the box. I used the Broccoli Au Gratin flavor but you can use any flavor you prefer. Coat the pork chops with the shake n bake and then stuff them with the rice. They do not hold all the rice so I set aside the excess rice for a side dish. Then place the pork chops on a baking dish that was sprayed with butter flavored spray. Bake for 45 minutes. While the pork chops are baking make the mushroom sauce. Saute the mushrooms in butter. Add the white wine and flour to make a roue. Finally add the chicken broth and stir. The sauce will thicken. Add the shake n bake to flavor the sauce. If it is too thick for your taste then add more chicken broth. Once the pork chops are done put them on a plate and cover in the sauce.
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[Name] Floridian Cranberry Orange Muffins [AuthorId] 346694 [AuthorName] Chef Wahoo [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-06T22:19:00Z [Description] These are awesome bakery style cranberry orange muffins that are right at home in any holiday breakfast or brunch [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/346694/rda32AGsSbmTde6SbT6l_151.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "2", "1/2", "2", "2", "6", "1", "1/2", "1/2", "1", "1/4", "3", "1"] [RecipeIngredientParts] ["flour", "sugar", "salt", "baking powder", "baking soda", "oranges", "eggs", "butter", "buttermilk", "dried cranberries", "sugar", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 311.9 [FatContent] 10.3 [SaturatedFatContent] 6.0 [CholesterolContent] 70.0 [SodiumContent] 445.3 [CarbohydrateContent] 49.4 [FiberContent] 1.6 [SugarContent] 21.7 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] 16 Muffins [RecipeInstructions] ["In a saucepan bring dried cranberries to boil with 2 cups of water. Boil until cranberries are re-hydrated, drain, cool and set aside. In a mixing bowl whisk dry ingredients together.", "Next cut in 4 Tablespoons butter into flour mixture ( i use a food processor with 1 cup of flour mixture, pulse it until incorporated then return to mixing bowl]. I then beat 2 eggs in a separate bowl, add yogurt, buttermilk and orange juice. I then fold these ingredients into the dry and add the cranberries.", "The final step is for the topping, I use the food processor to cut 1/4 cup sugar with 3 tablespoons flour and butter with a pinch of salt for a sugar sprinkle on top of the muffins.", "Dip batter with a 1/3 cup into regular muffin that have been sprayed with PAM or greased. Batter should be super lumpy and the consistency mashed potatoes. add more buttermilk to get the ingredients to be like a thick batter. Spoon into muffin tins to 7/8 full. sprinkle the topping mixture onto the muffins and bake in a 420 degree oven (closer to the top rack upper middle] for 12-18 minutes. Remove when there is a light noticeable golden brown ring on the edge. Cool and serve." ]
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[Name] Enchilada Sauce [AuthorId] 167326 [AuthorName] MFuhri [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-06T22:19:00Z [Description] Make and share this Enchilada Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1 -2", "3", "1/4", "1/4", "1 1/2", "1", "1/4", "1/2", "1"] [RecipeIngredientParts] ["onion", "garlic clove", "flour", "cumin", "black pepper", "low sodium chicken broth", "dried oregano", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.5 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 304.6 [CarbohydrateContent] 6.3 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 2.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren’t sticking (adjust the heat if they are]. Cook until the onions are soft but not browned. Stir in the flour and cook for 2-3 minutes, stirring constantly. It’s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty. Gradually add the broth, whisking quickly and constantly to smooth out any lumps. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened – able to coat a spoon but still drip off. Add more broth to thin out if needed. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen – probably up to a month or two if well sealed.
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[Name] French Onion Green Bean Casserole [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT45M [PrepTime] PT45M [TotalTime] PT1H30M [DatePublished] 2017-11-06T22:22:00Z [Description] Another great find from Chef John over at Food Wishes! Every thing I have made from his blog has been phenomenal! http://foodwishes.blogspot.com/2011/11/french-onion-green-bean-casserole-its.html [Images] character(0) [RecipeCategory] Onions [Keywords] ["Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "2 1/2", "2 1/2", "1", "1", "1/4", "2", "2/3", "2", "4", "1/3"] [RecipeIngredientParts] ["butter", "yellow onions", "sherry wine vinegar", "butter", "all-purpose flour", "milk", "ground nutmeg", "cayenne pepper", "butter", "panko breadcrumbs", "fresh green beans", "gruyere cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.0 [FatContent] 14.4 [SaturatedFatContent] 8.6 [CholesterolContent] 42.3 [SodiumContent] 239.2 [CarbohydrateContent] 18.8 [FiberContent] 3.4 [SugarContent] 4.8 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 375 degrees F (190 degrees C]. Grease a 9x13 inch casserole dish. Heat 2 tablespoons of butter in a large skillet over medium heat. Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve. In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes. Transfer to a bowl and reserve. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting, 3 to 4 minutes. Drain very well. Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.
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[Name] Creamy Corn Pudding [AuthorId] 25455 [AuthorName] SharleneW [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-11-06T22:23:00Z [Description] Chef John over at Food Wishes never fails! Another great dish for the holidays! http://foodwishes.blogspot.com/search?q=corn+pudding [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "6", "1/2", "3", "1/4", "1/4", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["corn", "maple syrup", "eggs", "milk", "kosher salt", "cayenne pepper", "all-purpose flour", "baking powder", "heavy cream", "butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 308.1 [FatContent] 22.6 [SaturatedFatContent] 12.9 [CholesterolContent] 155.5 [SodiumContent] 732.4 [CarbohydrateContent] 22.8 [FiberContent] 1.9 [SugarContent] 6.6 [ProteinContent] 7.0 [RecipeServings] 12.0 [RecipeYield] 1 casserole [RecipeInstructions] Preheat oven to 350 degrees F (175 degrees C]. Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad. Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients. Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend. Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.
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[Name] Benihana Ginger Salad Dressing Recipe for Oster Mini Blend Jars [AuthorId] 2209275 [AuthorName] Michael Weston [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-11-06T22:25:00Z [Description] The yield volume is tailored to perfectly fit the Oster Mini Blend Jar (model #4888-3). For convenience and easy ingredient availability, it uses onion and garlic powders instead of fresh onion and garlic. Peanut oil may be substituted with 56 grams (59 ml, 1/4 cup) corn oil. Makes 13.33 tablespoons. This recipe was inspired by Recipe #1985 [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["Japanese", "Asian", "Vegan", "Free Of...", "< 15 Mins", "Beginner Cook", "Small Appliance", "Easy"] [RecipeIngredientQuantities] ["1/16", "1/4", "1/4", "1/4", "4", "5", "32", "6 1/4", "5", "54", "15", "54"] [RecipeIngredientParts] ["garlic powder", "salt", "onion powder", "ginger", "sugar", "lemon juice", "soy sauce", "celery", "water", "ketchup", "rice vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 85.2 [FatContent] 3.5 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 2541.1 [CarbohydrateContent] 11.0 [FiberContent] 0.6 [SugarContent] 8.2 [ProteinContent] 3.8 [RecipeServings] 1.0 [RecipeYield] 200 ml [RecipeInstructions] Combine all ingredients, in the order listed, in a 237 ml (1 cup] Oster Mini Blend Jar (model #4888-3]. Tip: when adding the oil to the mixture, pour some of the oil into the tablespoon measuring spoon so that when the ketchup is measured, it will stick less to the measuring spoon. Blend the ingredients on high speed for 30 seconds.
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[Name] Tamatillo Avacado Salsa [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-06T22:26:00Z [Description] Make and share this Tamatillo Avacado Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1/4", "1/2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["cilantro", "salt", "serrano chili pepper", "garlic clove", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 33.4 [FatContent] 2.3 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 147.1 [CarbohydrateContent] 3.3 [FiberContent] 1.5 [SugarContent] 1.3 [ProteinContent] 0.6 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] Prep ingredients so that they will blend properly. i.e. cut onion into chunks so it will blend, but there is no need to dice it. Place all ingredients in order into a blender (Blendtec with Twister jar is recommended]. The ingredients are ordered such that those with greater hydration are first. This aids blending, but may not entirely prevent air pockets. Blend until relatively smooth, but not liquefied. Refrigerate for 30 minutes before serving.
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[Name] 95 House Dressing [AuthorId] 2001422413 [AuthorName] john.garagliano [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-11-06T22:26:00Z [Description] Make and share this 95 House Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "2", "1", "1", "2", "2", "1"] [RecipeIngredientParts] ["sour cream", "mayonnaise", "red wine vinegar", "Worcestershire sauce", "lemon juice", "mustard seeds", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.9 [FatContent] 6.0 [SaturatedFatContent] 3.3 [CholesterolContent] 14.9 [SodiumContent] 26.7 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 0.7 [RecipeServings] 16.0 [RecipeYield] 2 3/4 Cups [RecipeInstructions] Combine the sour cream mayonnaise, oil, vinegar, lemon juice, Worcestershire sauce, mustard seeds, garlic, salt and pepper in a bowl and blend well. Chill covered, until serving time. Serve over a mixed green salad of lettuce and Chinese cabbage. enjoy.
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[Name] Khinkali Pork and Beef Soup Dumplings [AuthorId] 2001781224 [AuthorName] Venturists [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-06T22:27:00Z [Description] Make and share this Khinkali Pork and Beef Soup Dumplings 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/2001781224/BFuLOaOT2eW484BLa0bh_Khinkali.jpg" [RecipeCategory] Asian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "4", "1 1/4", "2", "3", "1/2", "1/2", "1", "4 1/2", "1", "1"] [RecipeIngredientParts] ["ground beef", "ground pork", "butter", "water", "onions", "garlic cloves", "cilantro", "red pepper flakes", "salt", "all-purpose flour", "warm water", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1156.9 [FatContent] 59.7 [SaturatedFatContent] 24.7 [CholesterolContent] 215.1 [SodiumContent] 1185.1 [CarbohydrateContent] 89.2 [FiberContent] 3.6 [SugarContent] 1.6 [ProteinContent] 60.5 [RecipeServings] 5.0 [RecipeYield] 25 Dumplings [RecipeInstructions] Mince the cilantro, garlic and onion. Combine them with the ground meat, water, pepper flakes and butter and set aside. Heat water until it is hot but not boiling. Combine the water with sifted flour and salt. When all of the ingredients are combined, begin to kneed the dough. The dough should be dry enough not to stick to your fingers. Continue to add small amounts of flour until a smooth ball is formed. The dough should be very stiff, similar to pie crust. Cover the dough and all it to sit for 15 minutes in a warm dry place. Knead for an additional 6 minutes, then set aside. Cut the dough into 2 equal parts. Roll the dough out on a clean floured surface. Cut the dough into 3\" rounds, using a form such as a cookie cutter. Roll out each round until it is about 5 inches in diameter. Place 1 1/2 tablespoons of filling in the center of the dough round. Pin the dumpling using an accordion style fold. Pinch the top tightly to ensure no filling can escape. Place the dumplings in a pot of salted boiling water. When they float to the surface after about 7 minutes (bottom side up] they are done. Place the dumplings on a serving platter. Sprinkle with finely ground pepper (optional] and serve immediately. For a video demonstration for folding the dumplings, go to https://www.venturists.net/khinkali-georgian-beef-pork-soup-dumplings/.
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[Name] Pork and Tomatillo Stew [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT50M [PrepTime] PT45M [TotalTime] PT1H35M [DatePublished] 2017-11-06T23:10:00Z [Description] This spicy Mexican-style stew is loaded with vegetables, including carrots, an excellent source of vitamins A and K. From Food and Wine Magazine. [Images] character(0) [RecipeCategory] Stew [Keywords] ["Pork", "Meat", "Mexican", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1 1/2", NA, "2", "1", "1", "2", "2", "1", "1", "2", "1", "6", "28", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["boneless pork loin", "celery ribs", "red onion", "anaheim chili", "garlic cloves", "chili powder", "ground cumin", "dried oregano", "low sodium chicken broth", "carrot", "russet potatoes", "diced tomatoes", "cilantro", "corn tortilla chips", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.9 [FatContent] 20.8 [SaturatedFatContent] 5.9 [CholesterolContent] 71.4 [SodiumContent] 139.2 [CarbohydrateContent] 21.2 [FiberContent] 5.3 [SugarContent] 9.2 [ProteinContent] 27.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1 In a medium casserole or Dutch oven, heat the oil. Season the pork with salt and pepper and cook over high heat until browned on 2 sides, about 2 minutes per side. Add the celery and onion and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the diced chile, garlic, chile powder, cumin and oregano and cook, stirring frequently, until fragrant, about 3 minutes. Add the chicken stock and bring to a boil. Add the carrots, potatoes, tomatoes and tomatillos, cover and simmer over low heat until the pork is cooked through, about 25 minutes. Transfer the pork to a plate and shred with two forks. Meanwhile, simmer the stew over moderate heat until thickened, about 10 minutes. Stir the shredded pork into the stew and season with salt, pepper and hot sauce. Ladle the stew into bowls, garnish with chopped cilantro and serve with a few tortilla chips.
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[Name] Banana-Walnut Breakfast Muesli [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2017-11-07T02:14:00Z [Description] What a way to start your day, a healthy bowl of nature’s fruit and nut bounty. Bananas aren’t only full of vitamins and minerals but numerous bioactive compounds that have antioxidant qualities. Walnuts contain phytonutrients that have anti-inflammatory and antioxidant benefits, research has shown that most of the foods we usually eat do not contain some of these phytonutrients. An unusual form of Vitamin E is found in walnuts and studies have found it provides heart protection. Who would have thought that the walnut was so unique! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/RCYV067cSPKm31IDWp6Q_Banana-Walnut-Breakfast-Muesli.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["70", "80", "1", "250", "15", "150", "30"] [RecipeIngredientParts] ["muesli", "pears", "plain yogurt", "maple syrup", "bananas", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 410.5 [FatContent] 15.9 [SaturatedFatContent] 4.0 [CholesterolContent] 16.6 [SodiumContent] 142.2 [CarbohydrateContent] 65.2 [FiberContent] 6.8 [SugarContent] 36.2 [ProteinContent] 11.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Combine muesli mix, grated pears, chia seeds, yoghurt, and maple syrup in a bowl. Chill for at least 4 hours. Transfer into serving bowls and top with bananas and walnuts.
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[Name] Cucumber, Mint, and Pineapple Smoothie Bowl [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-11-07T02:17:00Z [Description] Give a warm welcome to this cool smoothie. Mint has traditionally had a role in welcoming guests throughout history, and by many different cultures. The ancient Greeks rubbed mint leaves on the dining tables to greet guests, mint tea is offered to guests in the Middle East and many cultures boil the leaves to freshen the air. This is also the recipe to say goodbye – to stomach problems – mint has a soothing effect on the digestive tract, relieving symptoms of indigestion, cucumber too is high in fibre, also good for digestive health and pineapple contains a digesting enzyme that is unique to pineapples, Bromelain. Bromelain is know to be good for brain health, also, when you are cooking one of our delicious meat recipes, the meat can be tenderized with pineapple because the Bromelain breaks down the meat proteins. Cucumbers are cool too, they are mainly water, 95% in fact, making them ideal for hydration. Cucumbers contain polyphenols called lignans which are considered helpful in lowering the risk of breast, ovarian and prostate cancers. Be prepared to be bowled over by this smoothie! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/zXRoSNY3S7KCNalcXuRM_Cucumber-Mint-and-Pineapple-Smoothie-Bowl.jpg" [RecipeCategory] Beverages [Keywords] ["Vegan", "Free Of...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["100", "1", "15", "50", "1", "62 1/2"] [RecipeIngredientParts] ["cucumbers", "maple syrup", "pineapple", "mint leaf", "yoghurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 148.0 [FatContent] 2.5 [SaturatedFatContent] 1.4 [CholesterolContent] 8.3 [SodiumContent] 42.1 [CarbohydrateContent] 30.2 [FiberContent] 3.2 [SugarContent] 21.5 [ProteinContent] 4.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Puree cucumber, yoghurt, mint leaves, and maple syrup in a blender. Cut the fresh Pineapple in half, cut the pineapple into chunks and use the halves as bowls. Transfer to the pineapple bowl, add chia seeds, and chill for about an hour. Top with fresh pineapple chunks.
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[Name] Gluten-Free Rustic Bread [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-11-07T02:22:00Z [Description] A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion because of its’ mucilage gum content which forms like a gel in the intestinal tract, while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes. For those bread lovers out there, here is a great excuse to have a healthy egg on toast for breakfast, a healthy fish and salad sandwich for lunch and a healthy bean and vegetable soup with a chunk of this tasty rustic bread for dinner. You’ll know which side of your bread is buttered with this recipe! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/zqjShkz1Qs2DjLYxlUBc_Gluten-Free-Rustic-Bread.jpg" [RecipeCategory] Breakfast [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["150", "240", "60", "1 1/2", "13", "12", "15", "15", "3", "1", "250"] [RecipeIngredientParts] ["sorghum flour", "potato starch", "tapioca starch", "salt", "flax seed meal", "active dry yeast", "olive oil", "cider vinegar", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1660.9 [FatContent] 24.9 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 3809.6 [CarbohydrateContent] 322.3 [FiberContent] 31.1 [SugarContent] 12.1 [ProteinContent] 47.0 [RecipeServings] nan [RecipeYield] 1 loaf [RecipeInstructions] Whisk together sorghum flour, potato starch, tapioca starch, flaxseed meal, salt, sugar, and yeast in a bowl. Stir in the egg whites and olive oil. Stir in the water and cider vinegar. Pour the batter into a non-stick loaf pan. Bake for 35 minutes at 175C/350F, starting from a cold oven.
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[Name] Cilantro Latkes With Five-Spice Apple Sauce [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-07T02:26:00Z [Description] You don’t want to supersede these Super seeds with anything else, they provide you with so much nutrition. Flaxseeds have been eaten for thousands of years, they are a plant-based source of omega-3 fatty acids which according to various studies help to reduce blood pressure and cholesterol levels, support heart health and help to prevent some cancers, not to mention protecting against cognitive decline. Flaxseeds contain high levels of mucilage gum, this is a gel-forming fibre that is beneficial for intestinal health, this gum keeps food in the stomach for longer allowing more absorption of the food’s nutrients. Fennel seeds contain dietary fibre so these also benefit intestinal health. Both seeds have antioxidants that fight the harming free radicals as well as many vitamins. Enjoy a super Chanukah. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/aNPF3RbYS6qRjadYZpJP_Cilantro-Latkes-with-Five-Spice-Apple-Sauce.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "20", "1", "30", "1/2", "15", "1/4", "1/4", "30", "200", "1/4", "1/4", "1/4", "1/4", "1/4", "50", "30", "62 1/2", "500"] [RecipeIngredientParts] ["potatoes", "fresh cilantro", "flax seed meal", "water", "turmeric powder", "potato flour", "pepper", "salt", "olive oil", "apples", "star anise", "cinnamon stick", "black peppercorns", "black cardamom pod", "fennel seed", "shallots", "apple cider vinegar", "maple syrup", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.3 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 109.8 [CarbohydrateContent] 28.5 [FiberContent] 2.8 [SugarContent] 13.7 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 6 latkes [RecipeInstructions] For the Latkes. Boil potatoes for about 10 minutes. Dilute flaxseed meal in 2 tablespoons water and leave to bloom for about 5 minutes. Peel and run the potatoes through a coarse cheese grater. Combine grated potatoes, flax mixture, chopped cilantro, potato starch, turmeric powder, salt, and pepper in a bowl. Heat olive oil in a skillet. Drop loose mounds of potato mixture in the hot oil and fry over medium heat for 2-3 minutes per side. Drain on paper towels. Serve with apple sauce on the side. For the Apple Sauce. Combine all ingredients in a saucepan and simmer for 10-15 minutes or until apples are fully tender. Add more water if necessary. With a potato masher, mash the apples in the pan, leaving some chunks whole.
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[Name] Spaghetti Carbonara [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-07T02:33:00Z [Description] A healthy flavoursome take on an Italian classic. Nutritional yeast has a nutty cheesy flavour making it a good alternative for a vegan diet, especially as it is a complete protein. Other benefits are all the B vitamins which are important for everyone’s health but more so for those on a vegan/vegetarian diet. This yeast is rich in Selenium which helps to repair cell damage therefore helping to reduce the risk of cancer. It has anti-viral and anti-bacterial properties, it improves digestion and as it is rich in folate pregnant women should include this in their diet. Just a few reasons to get familiar with this cosmopolitan dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/wWGw9rGjRMm4tsk91ryE_Spaghetti-Carbonara.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["100", "75", "4", "200", "250", "250"] [RecipeIngredientParts] ["nutritional yeast", "pancetta", "water", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.3 [FatContent] 3.8 [SaturatedFatContent] 1.1 [CholesterolContent] 110.7 [SodiumContent] 11.8 [CarbohydrateContent] 39.1 [FiberContent] 2.9 [SugarContent] 2.0 [ProteinContent] 9.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring a pot of water to a boil. Drop in spaghetti and cook for 12-15 minutes. Whisk together the egg yolks, nutritional yeast, and water in a bowl. While the pasta is boiling, sautee pancetta in a pan until slightly crisp. Add onions and continue to sautee until translucent. Turn heat down to low and whisk in the egg yolk mixture. Whisk continuously until thick. Toss the cooked spaghetti in the sauce.
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[Name] Bombay Potatoes [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-07T06:40:00Z [Description] Make and share this Bombay 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/53/42/94/ChcegomQQazPewG8P44g_served os s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/94/tFt1IF6PQxe2PBNvsAXW_Bombay potatoes s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/nmI5bywkQbeDbTwD5SwF_bombay-5.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "3/4", "1/2", "400", NA] [RecipeIngredientParts] ["olive oil", "black mustard seeds", "chili powder", "turmeric powder", "potatoes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.9 [FatContent] 14.2 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 29.2 [CarbohydrateContent] 36.0 [FiberContent] 5.0 [SugarContent] 1.7 [ProteinContent] 4.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Boil the potatoes, drain and leave to cool. Heat the oil in a wok over a medium flame. When hot, add the mustard seeds. When the seeds begin to pop, add the Cayenne pepper (or chili powder], turmeric and salt. Stir around for 1 minute then add the potatoes and stir fry for 5 minutes at which time they should be brown/yellow and coated in seeds. Reduce the heat to low, cover the wok and allow to cook for a further 5 minutes. Serve hot.
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[Name] Pumpkin Pie Eclairs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-11-07T17:18:00Z [Description] These éclairs are filled with a delicious no-bake pumpkin pie filling and then topped with crushed up pie crust pieces to really give them that delicious pumpkin pie taste! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/95/xBx4iMFQNCwEYeOQHMNw_0S9A0399.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/95/pnuKDRFNQkW6p2jsKc8w_0S9A0364.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/95/bIm76Fz6Sw2hMsD3LnkL_0S9A0403.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/95/zbjckJkpSuKm0XO3JbtA_0S9A0403.jpg" ] [RecipeCategory] Dessert [Keywords] ["Pumpkin", "Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "2", "1", "1", "4", "1", "4", "1/2", "1/2", "1", "1", "1 1/2", "2", "1", "1/2", "1", "2 -4", NA, "1"] [RecipeIngredientParts] ["water", "unsalted butter", "salt", "sugar", "pumpkin pie spice", "all-purpose flour", "eggs", "egg", "cream cheese", "pumpkin puree", "granulated sugar", "vanilla extract", "pumpkin pie spice", "powdered sugar", "unsalted butter", "vanilla extract", "salt", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.4 [FatContent] 13.8 [SaturatedFatContent] 6.9 [CholesterolContent] 77.8 [SodiumContent] 174.3 [CarbohydrateContent] 30.8 [FiberContent] 0.6 [SugarContent] 19.9 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 18 eclairs [RecipeInstructions] ["Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.", "In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.", "Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.", "To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.", "Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.", "In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you’d like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving." ]
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[Name] Cranberry Sauce Moscow Mules [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-07T19:54:00Z [Description] The slight tartness from the sweet cranberry sauce is the perfect flavor combination for this Thanksgiving cocktail. It’s a great way to use but that leftover cranberry sauce you might have lying around! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/96/D2tQKgxcRsump5rplKgI_0S9A9955.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/96/ARzYrE5TTkmoTYhporEB_0S9A9876.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/96/ABCYXgLpSBOKN8COWaU9_0S9A9842.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/96/42MVd4yBSUmCLFXSoUyX_0S9A9876.jpg" ] [RecipeCategory] Beverages [Keywords] ["Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "4", "2", "1/4", "4", "4"] [RecipeIngredientParts] ["cranberry sauce", "lime", "honey", "vodka", "ginger beer", "fresh cranberries", "cinnamon sticks", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 164.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.4 [CarbohydrateContent] 25.6 [FiberContent] 1.4 [SugarContent] 22.4 [ProteinContent] 0.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fill a cocktail shaker halfway with ice. Pour in the cranberry sauce, lime juice, honey, and vodka. Cover and shake vigorously until well combined and chilled through. Divide among four short glasses filled with ice. Top each off with ginger beer and then garnish with fresh cranberries, a cinnamon stick and a lime wedge!
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[Name] Loaded Mashed Potato Scones [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-07T19:58:00Z [Description] A great way to use up leftover mashed potatoes is to turn them into delicious scones that are perfect for a snack, brunch, or as an accompaniment to a hearty dinner stew or soup! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/97/oiJgomvER2ymbI0TACdN_0S9A9516.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/97/Nniwh6DoSjq0xJqJeqHr_0S9A9533.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/97/FMlGO5IQACYHoq5qKm5Q_0S9A9467.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/97/2zpiYyXR7O0RMckmcnA7_0S9A9546.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/97/Ul9D4wqkTM6P5b1Wherg_0S9A9467.jpg"] [RecipeCategory] Scones [Keywords] ["Mashed Potatoes", "Breakfast", "Potato", "Vegetable", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/2", "6", "3", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "black pepper", "unsalted butter", "bacon", "chives", "mashed potatoes", "heavy cream", "egg", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.2 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 55.4 [SodiumContent] 336.7 [CarbohydrateContent] 22.5 [FiberContent] 0.9 [SugarContent] 0.6 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] 15 scones [RecipeInstructions] Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, set aside. In a large mixing bowl, whisk together the flour, baking powder, salt and pepper. Add the cold cubed butter, and cut in with a pastry cutter or your fingers, until it resembles coarse crumbs the size of peas. Add the chopped bacon (reserving about 2 tablespoons for topping later on], shredded cheese, and chives (also reserving about 1 tablespoon for topping later on] and toss to evenly combine. Add the cold mashed potatoes and stir a bit to mix it all together. Pour in the heavy cream and stir until the dough just comes together, making sure not to over-mix. Turn the dough out onto a well-floured work surface and pat or roll out into a large circle, about 3/4 of an inch thick. Cut out into 4-inch circles and arrange on the prepared baking sheet. Brush the scones with the egg wash and bake for about 20 to 25 minutes, or until golden brown. Remove from the oven and let cool slightly before topping each with a small dollop of sour cream, and a sprinkling of bacon and chives. Serve and enjoy!
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[Name] Creamed Spinach Deviled Eggs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-07T20:02:00Z [Description] The classic creamed spinach dish gets a makeover by combining it with deviled eggs! A creamy garlicy spinach mixture is piled onto hard-boiled eggs and topped with a salty feta bite. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/98/TSYRiOxKRfOKdys5aMBE_0S9A9715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/98/dnrjFp5Q7ywuvTvAYqWw_0S9A9762.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/98/9Vz6pH6XTbaGDROD1ckV_0S9A9715.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/98/N6c8ynADSSq6pMsgqzVF_0S9A9829.jpg" ] [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Thanksgiving", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "4", "2", "1/2", "1/2", "6", "2"] [RecipeIngredientParts] ["olive oil", "shallot", "garlic clove", "cream cheese", "mayonnaise", "salt", "black pepper", "hard-boiled eggs", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.7 [FatContent] 7.5 [SaturatedFatContent] 3.2 [CholesterolContent] 105.8 [SodiumContent] 188.8 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 12 deviled eggs [RecipeInstructions] Set a large skillet over medium-high heat with the oil. Once hot, add the shallot and garlic and cook, stirring often, until softened and just beginning to brown, about 3 minutes. Add the chopped spinach, a handful at a time, stirring until wilted through. Continue adding and stirring until all the spinach has been used. Cook until wilted and bright green, about 2 minutes longer. Transfer the mixture a large mixing bowl and while it is still hot, add the cream cheese, stirring to allow the cream cheese to soften and melt. Let cool 5 minutes, and then add the mayonnaise, salt, and black pepper. Cut the egg in half, lengthwise, and remove the yolks into the bowl with the spinach mixture. Using a fork, mash the yolks into the spinach mixture, making it as smooth as possible. Transfer to a piping bag, or a large plastic food storage bag with the end snipped off, and pipe out the filling into the center of each egg. Top with feta and serve.
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[Name] Cajun Cornbread Stuffing Egg Rolls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-07T20:08:00Z [Description] If you’re a stuffing lover like me then you’re going to love these cornbread stuffing egg rolls because I’ve decided that stuffing pretty much anything into an egg roll wrapper and then frying it, is always a good idea. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/99/1n5WNgBlQF6RKNKhwowO_0S9A0292.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/99/RcwG6SlEQL7PWUdqRKUF_0S9A0310.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/99/uUSW9KE2ShKgPynsrYAg_0S9A0323.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/42/99/kn2PGpWiR3GbwQS5zvNb_0S9A0323.jpg" ] [RecipeCategory] Thanksgiving [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1", "1", "1", "1/2", "1", "2", "1", "1", "12", "1", NA, "1"] [RecipeIngredientParts] ["unsalted butter", "yellow onion", "garlic clove", "carrot", "celery", "red bell pepper", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.0 [FatContent] 5.4 [SaturatedFatContent] 2.3 [CholesterolContent] 9.4 [SodiumContent] 1603.8 [CarbohydrateContent] 37.7 [FiberContent] 1.5 [SugarContent] 1.0 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 12 egg rolls [RecipeInstructions] ["Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.", "Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.", "Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.", "Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!" ]
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[Name] Sweet Potato Coffee Cake Stacks [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT45M [PrepTime] PT25M [TotalTime] PT1H10M [DatePublished] 2017-11-07T20:13:00Z [Description] It’s like coffee cake but without the cake part because instead we have delicious slices of baked sweet potato flavored to taste like cake and it might just be your new favorite Thanksgiving side and/or dessert. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/00/ytuut3UjTgWt008OHRUw_0S9A9628.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/00/Nxlf18vLRNm3z2EMgGNs_0S9A9570.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/00/uAYozUq9QtiaBgp5YvGQ_0S9A9679.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/00/phmzn4qyRlivaAYFMNHi_0S9A9679.jpg" ] [RecipeCategory] Breads [Keywords] ["Dessert", "Yam/Sweet Potato", "Potato", "Vegetable", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1/4", "2", "2", "1/2", "1/2", "1/2", "1/3", "1", "4", "1/2", "1/2", "1/4", NA] [RecipeIngredientParts] ["sweet potatoes", "unsalted butter", "brown sugar", "maple syrup", "vanilla extract", "salt", "brown sugar", "all-purpose flour", "ground cinnamon", "unsalted butter", "pecans", "oats", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 471.3 [FatContent] 25.1 [SaturatedFatContent] 11.7 [CholesterolContent] 40.7 [SodiumContent] 240.1 [CarbohydrateContent] 60.2 [FiberContent] 5.0 [SugarContent] 33.4 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.", "In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don’t fit on one baking sheet, you might need two; it’s important to have them all in a single layer and not overlapping.", "Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.", "In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.", "Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving." ]
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[Name] Mini Apple Pie Baked Alaskas [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-11-07T20:20:00Z [Description] Mini pie crust shells are filled with apple pie filling, apple pie ice cream and then covered in meringue before being torched for that perfect toasted marshmallow taste. It’s baked Alaska meets classic apple pie. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/6RKMuKjUSp6FfiYpznLD_0S9A0090.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/S46STl9QzCP6qH1lm7wS_0S9A0062.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/W6y4KN3TkqSyoQU2LS77_0S9A0165.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/wvy3n3RdQlC3xsC9781J_0S9A0162.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/DpRH2GU8S9KGBg1BrMsy_0S9A0131.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/01/nm9InkubRZGa2lIyn32B_0S9A0090.jpg"] [RecipeCategory] Pie [Keywords] ["Ice Cream", "Dessert", "Apple", "Fruit", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2", "1", "1/4", "1", "1/4"] [RecipeIngredientParts] ["egg", "ice cream", "cream of tartar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 535.5 [FatContent] 15.5 [SaturatedFatContent] 9.2 [CholesterolContent] 89.1 [SodiumContent] 232.1 [CarbohydrateContent] 91.0 [FiberContent] 1.9 [SugarContent] 75.4 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 6 baked Alaskas [RecipeInstructions] ["Preheat oven to 375 degrees. Grease a jumbo muffin pan with cooking spray. Set aside.", "Roll out each pie dough and cut out six 6-inch circles. Place each circle into the prepared muffin pan, pushing the dough down into each cavity as best you can. Using a fork, poke holes at the bottom of each to release air during baking. Whisk the egg in a small bowl with a splash of water, and brush the crusts with the egg wash. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and let cool completely.", "Transfer the cooled crusts onto a small baking sheet. Fill each with the apple pie filling and place in the freezer to firm up for at least 30 minutes. Remove and top each with a heaping scoop of ice cream. Return to freezer and chill for 1 hour.", "To make the meringue topping, beat the egg whites with the cream of tartar on high until foamy and frothy. Continue beating on high as you slowly pour in the sugar. Keep beating until the egg whites have doubled in volume and have become stiff glossy peaks, about 8 minutes.", "Remove the tarts from the freezer and using a small straightedge spatula or butter knife, cover each completely with the meringue. You don’t want it to be completely smooth as you would if you were frosting a cake. So feel free to create swirls or small peaks with your spatula or knife. Return to the freezer and chill for another hour.", "Right before serving, remove from the freezer and using a small kitchen blowtorch, toast the meringue. If you don’t have a blowtorch, place the baked Alaskas under a preheated broiler for a few seconds. Drizzle each with caramel if using." ]
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[Name] Leftover Thanksgiving Dinner "Cinnamon" Rolls [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT25M [PrepTime] PT3H [TotalTime] PT3H25M [DatePublished] 2017-11-07T20:29:00Z [Description] Running out of ideas of what to do with all those Thanksgiving leftovers? Turn them into savory “cinnamon” rolls. It’s basically a portable Thanksgiving sandwich but with a fun twist! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/02/zI9M9D4PSpS8tbbfgCE3_0S9A0523.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/02/xP2iwFhTHa6mB0L8r890_0S9A0539.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/02/gj0Dax76SA2RnjYPWRYq_0S9A0528.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/02/ucl5uaHCRBeAVrtsvPkR_0S9A0568.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/02/qX2VaxyETUmkJSNLZlRG_0S9A0528.jpg"] [RecipeCategory] Breads [Keywords] ["Poultry", "Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", NA, "4 1/2", "1/4", "1 3/4", "2", "1/3", "2", "1/4", "1/4", "1/4", "1/4", "1/2", "1/2", "1", "1"] [RecipeIngredientParts] ["active dry yeast", "all-purpose flour", "granulated sugar", "salt", "eggs", "unsalted butter", "Dijon mustard", "cranberry sauce", "mashed potatoes", "prepared stuffing", "green beans", "turkey", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.7 [FatContent] 9.8 [SaturatedFatContent] 5.3 [CholesterolContent] 51.9 [SodiumContent] 843.3 [CarbohydrateContent] 50.0 [FiberContent] 1.8 [SugarContent] 7.8 [ProteinContent] 9.0 [RecipeServings] nan [RecipeYield] 12 rolls [RecipeInstructions] In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes. In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 1/2 hours. Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about 1/4-inch thick. Spread the dough with the mustard and cranberry sauce. Then sprinkle with mashed potatoes, stuffing, green beans, and turkey. Don’t worry about covering the dough evenly with each ingredient. Just sprinkle them on in an even layer. Roll into a tight long, lengthwise, trim the ends, and then cut into 12 even pieces. Place on a well-greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour. Preheat oven to 375 degrees F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from oven and let cool slightly. Top with warmed gravy and sprinkle with chives. Serve immediately or let cool completely and then store in the fridge for up to 3 days.
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[Name] Green Bean Casserole Arancini [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-11-07T20:35:00Z [Description] If you’re not a fan of the classic Thanksgiving staple, The Green Bean Casserole, then maybe you’ll like this reincarnation of the dish instead. Arancini flavored to taste like green bean casserole. Give it a try! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/03/tBNodLLxQUmf8oq1a6Nw_0S9A0479.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/03/OADVWKxQ9uHOz1nChxNL_0S9A0449.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/03/DniiZMLPS8OCLwbieqeU_0S9A0500.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/03/C9YK9nkdS5GKdEyN9P32_0S9A0500.jpg" ] [RecipeCategory] Vegetable [Keywords] ["European", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1/2", "1/2", "1", "1 1/2", "1/3"] [RecipeIngredientParts] ["salt", "arborio rice", "olive oil", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.5 [FatContent] 3.2 [SaturatedFatContent] 1.2 [CholesterolContent] 17.8 [SodiumContent] 269.7 [CarbohydrateContent] 14.4 [FiberContent] 0.6 [SugarContent] 1.1 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 15 arancini [RecipeInstructions] In a medium saucepan, bring the chicken stock and salt up to a simmer over medium-high heat. Add the rice and cook over moderate heat until the rice has softened and absorbed all the liquid, about 20 minutes. Transfer the rice to a baking sheet and spread it out evenly to allow it to cool completely. Place a skillet over medium heat with the olive oil. Once hot, add the mushrooms and cook until they’ve just begun to brown, about 5 minutes. Stir in the chopped green beans and cook until warmed through, 1 to 2 minutes longer. Remove from heat and let cool. Add the cooled rice to a large mixing bowl, along with the cooled mushroom and green bean mixture. Add the cheese, egg, and 3/4 cup of the crushed fried onions. Mix it all together until well combined. Form the mixture into balls, roughly the size of a golf ball, and place on a baking sheet lined with parchment paper. In a shallow dish, combine the remaining crushed fried onions along with the breadcrumbs. Roll each rice ball in the breadcrumb mixture, coating them as evenly as possible. Return to the baking sheet and continue coating each. Then chill in the fridge for at least 1 hour. This will help them stay together when you fry them. Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the arancini in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy or marinara for dipping!
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[Name] Buffalo Cranberry Turkey Legs [AuthorId] 2001112113 [AuthorName] Jonathan Melendez [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-07T20:42:00Z [Description] Buffalo chicken wings meet Thanksgiving turkey legs, with an added sweet and tartness from cranberry sauce. It’s a great way to switch up those boring Thanksgiving recipes we make year after year. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/04/ZnuwIj7bTtYaK8ujkQdV_0S9A0198.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/04/s8aUWyhPT5iy9JRmjckp_0S9A0276.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/04/shWfVSxwRvOlPWLzZPkb_0S9A0254.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/04/2OQdsLapSX66SPDvpylA_0S9A0198.jpg" ] [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "1", "1/2", "1", "1/3", "1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "salt", "black pepper", "poultry seasoning", "cranberry sauce", "honey", "blue cheese", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.2 [FatContent] 9.5 [SaturatedFatContent] 2.6 [CholesterolContent] 6.3 [SodiumContent] 2197.2 [CarbohydrateContent] 20.0 [FiberContent] 0.8 [SugarContent] 18.4 [ProteinContent] 2.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees F. Line a baking sheet with a couple sheets of foil, for easy clean up. Then place an oven-safe wire rack onto the baking sheet. Set aside. In a large bowl, toss together the turkey legs, olive oil, salt, pepper and poultry seasoning until evenly coated. Place the turkey legs onto the wire rack over the baking sheet. Roast for 30 minutes, turning over halfway. In the meantime, place the cranberry sauce into a blender or food process with a splash of water and blend until smooth. Pour out into a medium saucepan, along with the buffalo sauce and honey. Cook over medium heat, stirring often, until the mixture has thickened and reduced by a third, about 15 minutes. After the turkey legs have cooked for 30 minutes, baste them with the cranberry buffalo sauce every 15 minutes, turning them over after each basting. Continue cooking and basting them for another hour and a half or until the internal temperature reaches 180 degrees F. Remove from the oven and baste once more. Allow to rest for about 15 minutes before transferring to a plate or platter. Garnish with a sprinkling of blue cheese and fresh cranberries before serving.
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[Name] Pot Roast - Most Tender Ever [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-07T21:01:00Z [Description] This is a family favorite; I took the best parts of several other recipes I found and kind of made this up as I went, and it turns out perfect every time! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/05/rk3fyieTauWqMT3316Fg_pot%20roast2.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1", "1", "1", "1", "1", "2", "5", "4", "3", "1", "1/4"] [RecipeIngredientParts] ["salt", "pepper", "carrot", "celery", "fresh mushrooms", "yukon gold potatoes", "garlic cloves", "thyme", "red wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.1 [FatContent] 24.6 [SaturatedFatContent] 10.4 [CholesterolContent] 239.5 [SodiumContent] 2268.6 [CarbohydrateContent] 40.3 [FiberContent] 5.0 [SugarContent] 4.9 [ProteinContent] 83.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Pre heat oven to 300 degrees. Season roast with salt and pepper on all sides. In a large dutch oven with lid off for now, heat the oil over a medium high heat, do not allow to smoke. Brown meat on all sides in dutch oven, this should take about 10 minutes. If at any time the oil starts to smoke remove from heat, lower the temperature and continue cooking. Once browned, add to the pot the beef stock, then add water so that all liquid covers 1/2 the roast, and sprinkle with 1/2 the thyme. Put lid on pot and place in middle rack of oven and slow-roast it for 1 hour. After 1 hour, pull roast from oven and add veggies to the pot first, then add remaining ingredients, and more salt and pepper to taste. Cover pot with lid and place in oven. Roast in oven for another 45-60 minutes, or until potatoes done. Remove meat from pot and onto serving plate, cover with foil. Place dutch oven back on stove; boil till liquid is reduced to desired thickness (about 15 mins]. Thicken if desired with corn starch.
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[Name] Crack Green Beans [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-11-07T21:29:00Z [Description] Make and share this Crack Green Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["5", "12", "2/3", "1/4", "7", "1 1/2"] [RecipeIngredientParts] ["green beans", "bacon", "brown sugar", "butter", "soy sauce", "garlic powder"] [AggregatedRating] 1.0 [ReviewCount] 1.0 [Calories] 164.3 [FatContent] 7.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.6 [SodiumContent] 308.1 [CarbohydrateContent] 22.4 [FiberContent] 3.9 [SugarContent] 16.6 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Drain green beans and place in a 9\" x 13\" pan. Cook bacon to crispness and then add to the drained green beans, stir well. Mix the remaining ingredients (the crack sauce] and pour over the beans. Bake 40 minutes at 350°F. Toss and serve.
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[Name] Grandma Luzzi's Lasagna [AuthorId] 2001236063 [AuthorName] Mika Windriver [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2017-11-07T21:47:00Z [Description] Make and share this Grandma Luzzi's Lasagna recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["2/3", "2/3", "2/3", "28", "12", "13", "1/2", "1/2", "1 1/2", "1/2", "1", "1", "1/4", "4", "12", "16", "1/2", "1/2", "1", NA, "1", "1"] [RecipeIngredientParts] ["hot Italian sausage", "lean ground beef", "crushed tomatoes", "tomato paste", "canned tomato sauce", "water", "onion", "dried basil", "fennel seed", "salt", "ground black pepper", "parsley", "ricotta cheese", "parmesan cheese", "asiago cheese", "egg", "milk", "mozzarella cheese", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 973.2 [FatContent] 56.4 [SaturatedFatContent] 30.0 [CholesterolContent] 200.6 [SodiumContent] 3294.3 [CarbohydrateContent] 51.7 [FiberContent] 5.9 [SugarContent] 10.0 [ProteinContent] 66.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Meat Sauce: Skillet and slow cooker needed.", "1: Mix sausage and ground beef together evenly and brown in large skillet.", "2: Add the crushed tomatoes, tomato paste, tomato sauce, water, basil, fennel. Italian seasoning, salt, pepper, half the parsley, and the browned meat mixture to a slow cooker.", "3: Cook on low for 1.5 hours stirring occasionally.", "Pre-Heat oven to 375°F.", "Cheeses: 2 bowls needed.", "1: in one bowl combine ricotta, Parmesan, Asiago, remaining parsley, and egg. add milk as needed to get an easily spread cheese paste.", "2: in second bowl combine mozzarella and provolone.", "Assembly: lasagna pan needed.", "1: spread 1.5 cups of meat sauce in the bottom of lasagna pan.", "2: Arrange noodles over meat sauce.", "3: Spread with one half of the ricotta cheese mixture.", "4: Top with half the mozzarella/provolone mix.", "5: repeat 1 - 4.", "Bake.", "1: Cover pan with foil (spray foil with cooking spay to avoid sticking if desired].", "2: Bake for 25 minute.", "3: Remove foil and continue baking for 25 minute.", "Cool 15 min before cutting and serving." ]
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[Name] Albanian Chicken Kebabs [AuthorId] 2001186702 [AuthorName] My Albanian Food [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-07T21:47:00Z [Description] Beautifully tender chicken with Albanian Salami on skewers forming a delicious combination of textures complimented with spicy and smokey flavours. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001186702/VAmhy5SAQLekzFrtujGk_All_ready_for_the_grill_chicken_and__suxhuk_kebabs_albanianfood_chicken_salami_albanian.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["400", "15", "1", "1/2", "1/2", "2", "1", "1", "1", "2"] [RecipeIngredientParts] ["chicken breasts", "salt", "pepper", "garlic", "paprika", "honey", "oregano", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.2 [FatContent] 13.2 [SaturatedFatContent] 2.9 [CholesterolContent] 51.2 [SodiumContent] 289.3 [CarbohydrateContent] 13.8 [FiberContent] 1.6 [SugarContent] 4.8 [ProteinContent] 18.7 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] You will need 5 kebab sticks / skewers. If you are using wooden ones then leave them to soak in cold water for 10 minutes first to prevent them burning. Start with a piece of chicken and push it down the skewer leaving about 5cm at the bottom to hold. Add a piece of red pepper followed by a piece of Albanian salami then another piece of chicken. Repeat the pattern 5 times and finish with a piece of chicken on top. Follow this pattern for the rest of the skewers making 5 in total. If there is any ingredients left, make up an extra skewer or add another layer to each one using them up. Place on a tray or board to rest while the marinade is made. Mix together the olive oil, garlic, salt, pepper, paprika, oregano and honey in a small bowl. Brush the marinade over the kebabs ensuring you cover all sides and leave to rest for 10 minutes before cooking. Alternatively you can cover these with cling film and keep these in the fridge for up to 24 hours. Place the kebabs on a grilling machine such as a George Foreman, close the lid and cooking for 10 -12 minutes on a high setting. Turn the kebabs occasionally. You can also cook these kebabs under the grill on a baking tray or on the BBQ. Serve as kebabs or great when removed the skewers and mixed into a salad.
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[Name] Meat and Pasta Soup [AuthorId] 2001186702 [AuthorName] My Albanian Food [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2017-11-07T21:48:00Z [Description] Lamb, carrots, onions and soup pasta simmered together in a light sauce made from meat juices and tomato puree. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/09/KutxkAGcS7eyGzOZufle_Soup__albanianfood_cookingspree_healthyeating.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["200", "200", "2", "2", "1", "2", "1/2", "1/2", "2", NA, NA] [RecipeIngredientParts] ["lamb", "pasta", "carrots", "tomato puree", "salt", "pepper", "parsley", "boiling water", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 351.1 [FatContent] 10.1 [SaturatedFatContent] 4.0 [CholesterolContent] 49.0 [SodiumContent] 355.1 [CarbohydrateContent] 43.8 [FiberContent] 3.2 [SugarContent] 4.3 [ProteinContent] 20.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the boned meat into a saucepan of boiling water and bring back to the boil. Cook for 2 hours so that the meat is tender and starting to come away from the bone. (If mince or left over meat is being used skip this step]. Once the meat is ready, remove from the heat and remove all the meat from the bone placing it back into the water and disgarding the bone. You will need about 2 litres of boiling water - disgard some if you have to much. In a frying pan fry the onion for a couple of minutes. If you are using mince meat or left over meat then add the meat and continue to fry until the mince is browned. Add the carrots, puree and 100ml of boiling water. Leave to simmer for 10 minutes. Add the mixture into the water and meat saucepan, bring back to the boil and leave to simmer for 30 minutes. Season with salt, pepper, parsley and the dried vegetable stock. Add the soup pasta and leave to simmer for a further 30 minutes. Leave the soup to cool slightly, serving warm.
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[Name] Albanian Meat Pie [AuthorId] 2001186702 [AuthorName] My Albanian Food [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-11-07T21:48:00Z [Description] Nothing fills you up more then one of Albania's most tasty and comforting classic dishes. This flaky pastry pie is stuffed full of mince, onion and potatoes with a warming hint of paprika. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001186702/UKGKZ6CoQEaN8HmoufYT_No_eligant_way_to_photo_this_but_it_tastes_so_good_Albanian_Pite_me_Mish_thats_meat_and_potato_pie_in_english._Also_know.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/10/wOYUMtvaRymZASO8SEjP_No_eligant_way_to_photo_this_but_it_tastes_so_good_Albanian_Pite_me_Mish_thats_meat_and_potato_pie_in_english._Also_know.jpg" ] [RecipeCategory] Savory Pies [Keywords] ["Meat", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "750", "1", "2", "3", "1/2", "1", "1/2", "1/2", NA, "220"] [RecipeIngredientParts] ["phyllo pastry", "phyllo pastry", "beef mince", "potatoes", "tomato puree", "paprika", "salt", "pepper", "olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.2 [FatContent] 13.6 [SaturatedFatContent] 5.1 [CholesterolContent] 44.4 [SodiumContent] 298.0 [CarbohydrateContent] 16.4 [FiberContent] 1.4 [SugarContent] 0.9 [ProteinContent] 13.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["In a saucepan add the olive oil and fry the onions for 2 minutes before adding the mince and browning.", "Add the tomotoe puree, salt, pepper, paprika, potatoes and beef stock. Bring to the boil, leave to simmer for 10 minutes/ When the mixture has thickered and water boiled away turn off the heat and leave to cool for 10 minutes.", "If using homemade pastry, place a filo pastry disc in a large baking tray and add filling on top the add the second disc on top and seal the edges by tucking them down.", "For premade pastry, layer sheets of filo pastry on top of each other brushing a layer of olive oil after each one before the next one is place down. Once 6/8 sheet are laid add the filling on top. Repeat the layering until a further 6/8 sheets are on top of the filling - olive oil brushed on each one.", "Put a thin layer of oil over the top.", "Bake in the oven at 180 degrees for 1 hour or until golden brown.", "Once removed from the oven, pour half a cup of water over the top and half a cup of water around the edges. Cover the meat byrek with two tea towels and leave to stand for 1 hour before serving. You can skip this step if you prefer a crisper pie." ]
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[Name] Chicken Parmesan Butternoodle [AuthorId] 2001782255 [AuthorName] Brittany M. [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-07T22:52:00Z [Description] Make and share this Chicken Parmesan Butternoodle recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 - 1 1/2", "16", NA, "2", "3", "1"] [RecipeIngredientParts] ["chicken breast fillet", "spaghetti noodles", "angel hair pasta", "butter", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 770.5 [FatContent] 31.7 [SaturatedFatContent] 15.1 [CholesterolContent] 208.1 [SodiumContent] 1285.8 [CarbohydrateContent] 60.0 [FiberContent] 2.4 [SugarContent] 2.8 [ProteinContent] 58.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Heat oil in frying pan.", "break eggs into bowl and stir.", "place half the parmesan cheese in a zipblock bag.", "cut the chicken fillets into small bite size pieces.", "Dip chicken into egg and shake in parmesan mixture till well coated.", "place in oil and fry to golden consistancy.", "Add noodles to pot and cook as directed on box.", "Drain noodles.", "add stick of butter and other half of parmesan cheese to coat but not cover the noodles.", "add chicken to the mix and Wham! Bonn A petite." ]
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[Name] Turkish Meatballs – KÖFTE [AuthorId] 2001781224 [AuthorName] Venturists [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-07T22:55:00Z [Description] Make and share this Turkish Meatballs – KÖFTE 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/2001781224/czDLfe9iSBS6QKML5nw1_turkish.meatballs-e1442495736951.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "1/2", "2", "2", "1", "1", "3"] [RecipeIngredientParts] ["ground beef", "ground lamb", "egg", "fresh parsley", "garlic cloves", "onion", "salt", "mixed spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.2 [FatContent] 23.8 [SaturatedFatContent] 9.7 [CholesterolContent] 126.5 [SodiumContent] 770.9 [CarbohydrateContent] 12.1 [FiberContent] 1.0 [SugarContent] 1.7 [ProteinContent] 23.7 [RecipeServings] 4.0 [RecipeYield] 13 Meatballs [RecipeInstructions] Combine all ingredients in a bowl with your hands. Do not over mix which will change the texture of the meat. Form the mixture into a flattened oval shape. The balls can either be grilled or fried in a pan. Cook until done all of the way through. You can find the recipe for the Turkish Meatball Spice Blend here: https://www.venturists.net/turkish-meatballs-kofte/.
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[Name] Grilled Pineapple and Red Curry Quinoa [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-08T08:08:00Z [Description] This recipe is a great example of how a vegan or gluten-free diet doesn’t mean a restrictive one. Quinoa is ‘out of this world’ for goodness and may quite literally be ‘out of this world’ in the future! Nasa science investigations are experimenting to assess germination of Quinoa in microgravity, this proves how valuable a source of nutrition this seed is. Quinoa is a perfect provider of protein, this is determined by the fact that it contains all the essential amino acids. It is high in antioxidants that neutralise the free radicals that harm our body and it also has other numerous health benefits. What may soon be a celestial body should surely be pronounced correctly – Keen-wah! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/tXFM0afCR2mZ0s93v9oO_Grilled-Pineapple-and-Red-Curry-Quinoa.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["210", "500", "1", "2", "1 1/2", "150", "14", "14", "2", "2", "62 1/2", "2"] [RecipeIngredientParts] ["quinoa", "water", "lemongrass", "kaffir lime leaves", "salt", "pineapple slices", "fresh basil leaves", "fresh mint leaves", "red curry paste", "coconut oil", "olive oil", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.8 [FatContent] 23.6 [SaturatedFatContent] 8.1 [CholesterolContent] 0.0 [SodiumContent] 880.4 [CarbohydrateContent] 39.4 [FiberContent] 4.5 [SugarContent] 3.8 [ProteinContent] 7.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine water, lemongrass, kaffir lime leaves, 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Leave lid on for another 5 minutes. Fluff cooked quinoa with a fork. Discard lemongrass and kaffir. Set pineapple slices on a grill set to 220C/430°F Char for 3 minutes on each side. Chop into bit-size chunks. Whisk red curry paste, lime juice, 1 tablespoons coconut oil, olive oil, and 1/2 teaspoon salt in a bowl. Toss cooked quinoa, pineapples, dressing, basil, and cilantro in a bowl.
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[Name] Tomato Sushi [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT20M [PrepTime] PT4H [TotalTime] PT4H20M [DatePublished] 2017-11-08T08:12:00Z [Description] Whether you say tomayto or tomahto, whether you consider the tomato a fruit or a vegetable, one thing is for sure, tomato dishes are an essential for men – several studies have supported the link between lycopene in tomatoes and the prevention of prostate cancer. Obviously all of us, young and old will benefit from these fruits which are bursting with essential goodness – Vitamin C, fibre, folic acid, potassium and choline all help support heart health as well as other conditions. Tomatoes are also a great source of the antioxidants beta-carotene and lutein, which along with lycopene are vital for eye health. Combined with Nori(a seaweed), a high nutrient provider, this delicate dish is simply a bundle of health. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/LKp3IghiSWWEmAwjfTDf_Tomato-Sushi.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Free Of..."] [RecipeIngredientQuantities] ["300", "2", "75", "15", "1/2", "200", "60", "15", "1/2", "1"] [RecipeIngredientParts] ["roma tomatoes", "nori", "water", "soy sauce", "salt", "glutinous rice", "rice vinegar", "maple syrup", "salt", "nori"] [AggregatedRating] nan [ReviewCount] nan [Calories] 53.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 211.2 [CarbohydrateContent] 11.8 [FiberContent] 0.6 [SugarContent] 1.3 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 16 pieces [RecipeInstructions] Combine 2 sheets nori, water, soy sauce, and salt in a saucepan and simmer. Reduce to half its volume then strain through a fine sieve lined with cheesecloth. Leave to cool. Take each tomato and score an \"X\" on one end lightly with a pairing knife. Drop the tomatoes in boiling water for 30 seconds to a minute. Transfer the tomatoes in an ice bath. Peel, quarter, and deseed the tomatoes. Marinate the tomatoes in the nori reduction for 4 hours. Whisk together rice vinegar, maple syrup, and salt in a bowl. Rinse glutinous rice in cold water. Combine rice and water in a pot. Bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for 15 minutes. Pour vinegar and sugar mixture over rice and stir. With your hands, form rice into \"sushi\" portions. Top each portion of rice with tomato sushi and secure with a strip of nori.
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[Name] Pina Con Chilli Paletas [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT12H [TotalTime] PT12H [DatePublished] 2017-11-08T08:14:00Z [Description] A cold yet hot ice-lolly – not for the faint hearted if lots of chilli flakes are added! Popular pineapples are full of goodness as well as flavour, they are the only source of the plant compound bromelain. Bromelain is linked with improved immune function, prevention of cancer and digestive health. Pineapples contain Vitamin C, an antioxidant, folate and trace minerals. Be cool and get a hot chilli ice lolly. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/8tFOwEMnSGCqlaJPj1IB_Pina-con-Chili-Paletas.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "Easy"] [RecipeIngredientQuantities] ["500", "2 -3", "1 -2"] [RecipeIngredientParts] ["pineapple", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 79.3 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 24.0 [CarbohydrateContent] 20.4 [FiberContent] 2.2 [SugarContent] 15.4 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 4 paletas [RecipeInstructions] Puree pineapple in a blender until smooth. Taste and sweeten if needed. Stir in red chilli flakes. Pour into popsicle molds and freeze overnight.
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[Name] Watermelon-Basil Sparklers [AuthorId] 2001711001 [AuthorName] hello [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-08T08:16:00Z [Description] An incredibly, refreshingly, nutrient filled drink that not only quenches your thirst but feeds your health. Watermelons are made up mainly of water but also contains vitamins A, B6 and C, not to mention amino acids and antioxidants. So hydrate your body, get rid of toxins and give your skin a boost. Cheers or Kanpai (Japanese for ‘dry the glass!’) – a very good sentiment for this type of drink. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/4bSVnuWMTy27arUwePjt_Watermelon-Basil-Sparklers.jpg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["300", "7", "30", "250", "15 -30"] [RecipeIngredientParts] ["watermelon", "fresh basil leaves", "lime juice", "sparkling water", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.1 [CarbohydrateContent] 12.7 [FiberContent] 0.7 [SugarContent] 9.6 [ProteinContent] 1.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Puree watermelon in a blender until smooth. Muddle the basil leaves, lime juice, and maple syrup in a pitcher. Strain the watermelon juice through a fine sieve or cheesecloth into the pitcher. Add ice cubes and sparkling water.
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[Name] Tiramisu [AuthorId] 2001711001 [AuthorName] hello [CookTime] PT50M [PrepTime] PT1H [TotalTime] PT1H50M [DatePublished] 2017-11-08T08:20:00Z [Description] Eggs are eggactly what you need – especially when they are in this eggciting little dessert. They are a great source of high quality protein, they contain 13 essential vitamins and minerals, all nine essential amino acids, selenium, phosphorus, riboflavin, lutein and choline. Silk tofu has many of the same properties as eggs, it also contains protein, essential amino acids, selenium and phosphorus. Eggs have definitely laid their goodness in these eggceedingly tasty layers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001711001/qrj3urOSXeKhfPACNSb6_Tiramisu.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["360", "7", "1", "3", "62 1/2", "450", "250", "400", "4", "90", "15", "2"] [RecipeIngredientParts] ["warm water", "active dry yeast", "egg", "olive oil", "tofu", "maple syrup", "vanilla extract", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 119.7 [FatContent] 7.7 [SaturatedFatContent] 1.5 [CholesterolContent] 70.8 [SodiumContent] 30.4 [CarbohydrateContent] 8.4 [FiberContent] 0.5 [SugarContent] 6.4 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Make the base. Combine yeast and warm water in a large mixing bowl. Leave for 5-10 minutes. Stir in the egg, egg whites, olive oil, and gluten-free bread mix. Pour the batter into a lightly greased springform pan. Leave to rise for about an hour. Bake in an oven pre-heated to 175C/350F for 45 minutes. Take out of the oven and set on a cooling rack until cool enough to handle. Take the bread off the pan and slice in half crosswise. Soak bread halves in espresso. Make the Custard. Combine the tofu, egg yolks, maple syrup, and vanilla extract in a blender. Process until smooth. Pour the contents of the blender to a heat-proof bowl. Set the bowl over a pot of simmering water, whisking continuously until custard has thickened – 3 to 5 minutes. Assemble the Tiramisu. Set one half of the bread back in the springform pan. Top with half of the prepared custard. Set the other bread half on top. Pour remaining custard on top. Cover with plastic wrap and chill for 1 hour. Dust the top with cocoa powder.
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[Name] Parmesan Puff Gingerbread Men [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-11-08T19:25:00Z [Description] Make and share this Parmesan Puff Gingerbread Men 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/53/43/18/NyCzqDDSquObiMX8zfog_BACKGROUND_LETTERING_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/18/1h75u1k6SlatbSC9mVNi_BACKGROUND_LETTERING_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/18/1dk1kgOoQXeYfjiQPv0t_CLOSE-UP-LETTER_4X3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/18/0DI2xSWRlyb7JGeqU2ew_CLOSE-UP-LETTER_16X9.jpg" ] [RecipeCategory] Christmas [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1", "150", NA, NA] [RecipeIngredientParts] ["puff pastry", "egg", "parmesan cheese", "paprika", "cayenne pepper", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.4 [FatContent] 14.1 [SaturatedFatContent] 4.1 [CholesterolContent] 10.6 [SodiumContent] 160.4 [CarbohydrateContent] 15.0 [FiberContent] 0.5 [SugarContent] 0.3 [ProteinContent] 4.5 [RecipeServings] nan [RecipeYield] 30-40 Puffs [RecipeInstructions] Preheat the oven to 430 degrees F. Cut out pastry with a 2 or 3 inch gingerbread man cookie cutter, and place them on a baking tray lined with baking paper. Brush the with the egg wash. Place 2 teaspoons of parmesan and a pinch of cayenne pepper or paprika on each round along with some sprinkles of fresh thyme leaves. Bake for 10 minutes or until puffed and golden brown.
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[Name] Pecan Puffs [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-08T19:30:00Z [Description] Make and share this Pecan Puffs 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/53/43/19/UL3E70mpTJyozXIJpEYz_beauty-shot-16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/19/yXgui2UZQGv9vWr4X9oF_LET%20IT%20SNOW-LETTERING-BEAUTY-SHOT.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/19/Okl3WbM9TisGcB3S850g_LETTER_4x3%20(1].JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/19/Lm6Obgr1SXS9UewoSqHQ_LETTER_16X9.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "1", "3/4", "1", "1/4", NA] [RecipeIngredientParts] ["salted butter", "sugar", "vanilla", "pecans", "cake flour", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 55.1 [FatContent] 4.2 [SaturatedFatContent] 1.8 [CholesterolContent] 6.8 [SodiumContent] 38.8 [CarbohydrateContent] 4.0 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 36 cookies [RecipeInstructions] ["Preheat oven to 300 degrees F.", "Put on some Christmas music.", "Chop pecan in a food processor or by knife.", "Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.", "Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.", "Bake at 300 degrees F for 15-20 minutes.", "(These should be light in color. Do not brown!] While cookies are still quite warm, roll them in confectioner’s sugar. When cool, roll in confectioner’s sugar again." ]
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[Name] Red Velvet Swiss Roll Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-11-08T19:32:00Z [Description] Make and share this Red Velvet Swiss Roll 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/53/43/20/0j3AN6XbSAyEMwvrHCfF_16x9_LETTERING_HOHOHO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/20/5aWjOcsdS2SSNqLNZIzs_4x3_LETTER.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/20/wMHOB0ooSHOGLMKh4gYJ_4x3_LETTERING_HOHOHO.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/20/wEbmEHTdKse5tXC7wvwE_16x9_LETTER.jpg" ] [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/4", "1/3", "1", "1", "1/2", "1/4", "7", "1", "1/4", "1"] [RecipeIngredientParts] ["eggs", "sugar", "cake flour", "cocoa powder", "salt", "water", "vanilla", "butter", "vegetable shortening", "marshmallow cream", "vanilla", "salt", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.1 [FatContent] 16.2 [SaturatedFatContent] 8.0 [CholesterolContent] 80.2 [SodiumContent] 236.0 [CarbohydrateContent] 59.8 [FiberContent] 1.0 [SugarContent] 41.2 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 10-15 bites [RecipeInstructions] Preheat oven to 350 degrees F. Butter a half sheet pan (17×12 inches], then line with parchment paper. Butter the paper and sides of pan and dust with cocoa powder. In a medium-sized, heat-proof bowl, set over a saucepan of simmering water, whisk together the eggs, sugar, and 2 tablespoons of cocoa powder. Whisk almost constantly until mixture is warm to the touch. Remove from heat, and with an electric mixer, beat on high for several minutes until the mixture is smooth, falls in ribbons, and is cool to the touch. Stir in vanilla. Combine the rest of the cocoa powder, flour, and salt in small bowl, and fold a third of it into the egg and sugar mixture. Fold the next third in until well incorporated, followed by the melted butter, and the last third of the flour mixture. The batter should now fall in thick ribbons. Spread evenly into prepared pan and bake for 10 minutes, or until cake springs back when touched. Allow cake to cool. Meanwhile, beat together the butter, shortening, vanilla, marshmallow fluff, salt and powdered sugar until smooth. When cake is almost fully cooled, spread the filling evenly over it. Carefully roll the cake up, being careful not to break the cake or squish out the filling (this will probably happen, so don’t panic. When it is rolled up, place in the freezer to set for about 20 minutes. Remove the rolls from the freezer and cut the roll into equal slices 1/2–1 inch wide.
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[Name] Salted Caramel Holiday Treats [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-11-08T19:34:00Z [Description] Make and share this Salted Caramel Holiday Treats 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/53/43/21/64PRvoCT2yHTtCCmCf2E_LETTERING_16x9.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/21/mqzzHlRUSiuJn56kDZTg_deck-the-halls_LETTER_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/21/NJMjNB9fTViSCpjJEhDS_LETTERING_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/21/m7GV5ZpDQ26drVG5EXzS_deck-the-halls_LETTER_16x9.jpg" ] [RecipeCategory] Dessert [Keywords] ["Christmas", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/4", "1", "1 1/2", "3", "8"] [RecipeIngredientParts] ["sweetened condensed milk", "unsalted butter", "unsalted butter", "miniature marshmallows", "vanilla extract", "flaked sea salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 224.3 [FatContent] 6.8 [SaturatedFatContent] 3.8 [CholesterolContent] 16.9 [SodiumContent] 143.2 [CarbohydrateContent] 39.9 [FiberContent] 0.1 [SugarContent] 27.7 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 24 treats [RecipeInstructions] In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat. Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges. In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted. Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat. Stir in cereal and press mixture into prepared baking dish. Spread the remaining caramel over top and sprinkle with sea salt. Let cool completely, peel off foil, and cut into 24 squares.
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[Name] Seasoned Pork Chops [AuthorId] 2000305098 [AuthorName] Bre S. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-11-08T19:36:00Z [Description] Make and share this Seasoned Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic powder", "seasoning salt", "chili powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.8 [FatContent] 14.1 [SaturatedFatContent] 4.6 [CholesterolContent] 104.3 [SodiumContent] 1027.2 [CarbohydrateContent] 21.5 [FiberContent] 1.2 [SugarContent] 9.5 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] 3-4 Porkcjp[s [RecipeInstructions] ["1.Pre-heat oven to 350 F.", "2.Cover baking sheet with aluminum foil.", "3.Poke holes into pork chops with fork and place chops hole side down on baking sheet.", "4.coat heavily with seasoned salt (until mostly orange], thin even coat of chili powder, & line of garlic powder down the center.", "5.pour worchestire sauce around base of chops, enough to have a small puddle around each chop.", "6.cover with foil.", "7.(optional] allow to sit in fridge for 2 hours to allow marinating.", "8.bake 30-45 minutes (until white throughout]." ]
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[Name] SHRIMP WONTON CUPS [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-08T19:37:00Z [Description] Make and share this SHRIMP WONTON CUPS 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/53/43/23/hChhPQtjTcOpHrIIDZnJ_16x9_LETTERING.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/23/u2CRFSEvRSeAvswWqrU8_4x3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/23/xazP9ztuS16QkLz2T7AQ_4x3_LETTERING.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/23/X3Y5Oxr6QHi4utmZMziD_16x9.jpg" ] [RecipeCategory] Christmas [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["24", "1", "10", "2", "1/3", "4", "1 -2", "1", "1", NA] [RecipeIngredientParts] ["wonton wrappers", "butter", "margarine", "medium shrimp", "green onions", "carrot", "cream cheese", "garlic", "Worcestershire sauce", "mozzarella cheese", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 71.2 [FatContent] 3.4 [SaturatedFatContent] 1.9 [CholesterolContent] 25.9 [SodiumContent] 166.0 [CarbohydrateContent] 6.2 [FiberContent] 0.3 [SugarContent] 0.4 [ProteinContent] 3.9 [RecipeServings] nan [RecipeYield] 24 wonton cups [RecipeInstructions] Set oven to 350 degrees F. Lightly spray mini-muffin pan with non-stick cooking spray. With a pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup; bake 8 minutes, or until edges turn a light golden brown. Remove the pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp. Combine the cream cheese, garlic, Worcestershire sauce in a bowl; blend well. Stir in chopped shrimp, green onions, carrot and Mozzarella cheese. Using a small scoop, fill each wonton cup with a rounded scoop of cream cheese mixture; top with reserved shrimp. Bake for 5 minutes, or until wontons are golden brown, and the filling is bubbly around the edges.
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[Name] Taco Cornbread [AuthorId] 2000305098 [AuthorName] Bre S. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-08T19:47:00Z [Description] Make and share this Taco Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "8", "2", "1", "1", "8"] [RecipeIngredientParts] ["cheese", "hamburger meat", "tomatoes", "lettuce", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 793.7 [FatContent] 49.1 [SaturatedFatContent] 25.0 [CholesterolContent] 173.9 [SodiumContent] 2141.1 [CarbohydrateContent] 39.7 [FiberContent] 1.3 [SugarContent] 1.3 [ProteinContent] 47.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Mix and cook cornbread according to box. 2. Brown Hamburger meat while corn bread is cooking. 3. Add taco seasoning to hamburger meat. 4. Cover cornbread with hamburger meat when done and top with cheese. 5. Place in oven while cools down (Until cheese is melted]. 6. Add toppings of choice.
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[Name] Cranberry Muffins [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-08T21:25:00Z [Description] Mmm... one of my favorite recipes! Who doesn't like hot muffins?...fresh from the oven maybe add a pat of butter on top, maybe not! With pecans, lemon zest and of course Cranberries these muffins are very delicious. So make up a batch and let me know what you think. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/tE1qcL6zTsuQff4lQsu1_hand%20with%20muffin.jpg" [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "< 30 Mins", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "1/2", "1", "1/2", "1", "1 1/2", "2 1/4", "1/4", "1/2", "3/4"] [RecipeIngredientParts] ["olive oil", "milk", "egg", "sugar", "lemon", "flour", "baking powder", "salt", "pecans", "cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.3 [FatContent] 10.4 [SaturatedFatContent] 1.6 [CholesterolContent] 20.3 [SodiumContent] 153.6 [CarbohydrateContent] 26.8 [FiberContent] 1.4 [SugarContent] 10.6 [ProteinContent] 3.5 [RecipeServings] nan [RecipeYield] 10 Muffins [RecipeInstructions] ["Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY.", "With a wire whisk, mix together oil, milk, egg, sugar and lemon zest.", "Stir together dry ingredients. Then gently stir into wet ingredients until moistened.", "Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.].", "Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins." ]
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[Name] Lasgna [AuthorId] 2000305098 [AuthorName] Bre S. [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-11-08T21:35:00Z [Description] Make and share this Lasgna 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/53/43/26/YaAYYwtHREe0dv0p7Skl_IMG_0314.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["32", "1/2", "16", "1", "1", "1", "1", "1", "8"] [RecipeIngredientParts] ["ricotta cheese", "mozzarella cheese", "ground beef", "onion", "green bell pepper", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 877.3 [FatContent] 54.3 [SaturatedFatContent] 28.9 [CholesterolContent] 194.7 [SodiumContent] 1051.7 [CarbohydrateContent] 47.3 [FiberContent] 3.8 [SugarContent] 11.3 [ProteinContent] 48.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.Brown ground beef, drain excess grease. 2.Add seasoning, bell pepper, and onions to skillet and saute until onions are soft (about 10 minutes]. 3.Reduce heat and simmer for about 20 minutes. Add to sauce when done. 4. Mix Cream Cheese and Ricotta cheese mixture. 5.Fill the pot with water and add salt, once the water is boiling, add the lasagna noodles and preheat the oven. 6.Boil the lasagna noodles for about 10 minutes, until soft. 7.Once the noodles and sauce are finished, line the bottom of the casserole dish with a layer of noodles (suggest lining it with aluminum foil first to save cleaning later]. 8.Spread about <U+2153> the sauce over the noodles, then <U+2153> the cottage cheese, then <U+2153> the mozzarella and repeat until all ingredients are used. 9.Bake for 1 hour.
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