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[Name] Chicken and Stuffing Casserole [AuthorId] 2000305098 [AuthorName] Bre S. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-11-08T21:41:00Z [Description] Make and share this Chicken and Stuffing Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "season salt", "garlic powder", "chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.0 [FatContent] 16.9 [SaturatedFatContent] 4.7 [CholesterolContent] 77.6 [SodiumContent] 1300.0 [CarbohydrateContent] 58.7 [FiberContent] 3.5 [SugarContent] 5.7 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Cook chicken. 2. Mix chicken in with all ingredients. 3. Bake casserole to box specifications.
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[Name] Chicken Taquitos [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2017-11-08T22:35:00Z [Description] Make and share this Chicken Taquitos recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/4", "1/4", "2", "1", "20", NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken", "ground cumin", "chili powder", "kosher salt", "garlic powder", "paprika", "fresh lime juice", "cheddar cheese", "corn tortillas", "lettuce", "diced tomato", "sour cream", "green onion", "queso fresco", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 252.7 [FatContent] 8.6 [SaturatedFatContent] 4.3 [CholesterolContent] 19.8 [SodiumContent] 350.9 [CarbohydrateContent] 36.4 [FiberContent] 5.2 [SugarContent] 0.9 [ProteinContent] 9.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray and set aside. In a medium bowl, combine the shredded chicken with the cumin, chili powder, salt, garlic powder, paprika, and fresh lime juice. Stir until chicken is well coated with the seasonings. Stir in the shredded cheese. Get two paper towels damp and place two tortillas at a time in between the paper towels. Place in the microwave for 20-30 seconds. Remove from the microwave and roll up the taquitos. Place a heaping tablespoon of the chicken and cheese mixture in the center of the tortilla and roll it up tightly. Place the tacquito, seam side down on the prepared baking sheet. Continue rolling taquitos until the tortillas and filling are gone. You should have about 20 taquitos. Spray the taquitos generously with nonstick cooking spray. Bake for 15-20 minutes or until taquitos are golden brown and crispy. Remove from the oven and serve warm with desired toppings.
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[Name] Japchae (Korean Stir-Fried Sweet Potato Noodles) [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-08T23:00:00Z [Description] Prep everything then sauté the vegetables and throw in the cooked noodles...that's it! Note: Korean sweet potato noodles, also known as starch noodles or Korean vermicelli, are made from sweet potato starch and water. When cooked, these dried gray noodles turn clear. Do not confuse them with Korean “cold noodles”, which are made from buckwheat. Korean sweet potato noodles can be found in Asian or Korean markets. This recipe was featured as part of Chowhound's "Easy Weeknight Vegetarian Main Dishes". [Images] character(0) [RecipeCategory] Asian [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "4", "1/4", "1", "1", "1", "1/2", "3/4", "1/4", "4", "2", "4", "1", "1 1/2"] [RecipeIngredientParts] ["soy sauce", "dark brown sugar", "carrot", "yellow onion", "kosher salt", "fresh ground black pepper", "garlic cloves", "scallion", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.9 [FatContent] 10.9 [SaturatedFatContent] 1.8 [CholesterolContent] 35.9 [SodiumContent] 1487.2 [CarbohydrateContent] 44.0 [FiberContent] 3.9 [SugarContent] 7.1 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring a large saucepan of heavily salted water to a boil over high heat. Add the noodles, stir to separate them, and boil until cooked through, about 5 minutes. Drain in a colander and rinse under cold water until cool. Using scissors, cut the noodles into 6- to 8-inch lengths. With the noodles still in the colander, drizzle with 2 teaspoons of the sesame oil and toss to coat; set aside.", "Mix the soy sauce and sugar together in a small bowl until the sugar has dissolved; set aside.", "Heat the 1 tablespoon vegetable oil in a large frying pan over medium heat until shimmering. Add the carrots, onion, measured salt, and measured pepper. Cook, stirring occasionally, until the onion has softened, about 8 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes.", "Increase the heat to medium high. Add the spinach and, using tongs, toss to combine. Let cook until slightly wilted, about 1 minute. Add the reserved noodles and soy sauce mixture and toss until heated through, about 2 to 3 minutes. Remove the pan from the heat, add the remaining 2 teaspoons toasted sesame oil and toss to combine. Taste and season with salt and pepper as needed. Transfer to a serving platter and sprinkle with the scallion and sesame seeds. Serve immediately or at room temperature." ]
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[Name] Enchiladas - Black Bean and Corn [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-09T15:18:00Z [Description] Make and share this Enchiladas - Black Bean and Corn 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/2000714132/DMz0x6e2QnaWyH3lIjPW_Enchiladas-black%20bean.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["15", "1", "8", "1", "1", "2", "8", "2", "12", "6", "2", "2"] [RecipeIngredientParts] ["black beans", "red onion", "radishes", "corn kernels", "flour tortillas", "Cotija cheese", "sour cream", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.4 [FatContent] 30.7 [SaturatedFatContent] 12.7 [CholesterolContent] 52.5 [SodiumContent] 1179.6 [CarbohydrateContent] 84.5 [FiberContent] 12.6 [SugarContent] 5.8 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F. Peel and halve onion. Cut halves into ½\" dice. Stem poblano pepper, seed, and cut into ½\" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans. Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste], and half the jalapeño (to taste] (reserve remaining for garnish] to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes. Spray a large casserole dish with non-stick spray. Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas] into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space] Place one tortilla on a clean work surface. Add <U+2153> cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking. Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese. Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes. Plate dish garnishing with remaining jalapeño (to taste], radish, enchilada sauce, and sour cream. Bon appétit!
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[Name] Tacos - Crispy Tofu With Sriracha Lime Sauce [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-09T17:22:00Z [Description] Make and share this Tacos - Crispy Tofu With Sriracha Lime Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/24UpPKsiSb2r9OEtfc3e_Tacos_CrispyTofu.jpg" [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1/2", "3", "12", "3", "1", "1", "1", "6", NA, "1/4", "1/4"] [RecipeIngredientParts] ["lime", "queso fresco", "cilantro", "red cabbage", "extra firm tofu", "cornstarch", "mayonnaise", "flour tortillas", "olive oil", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.3 [FatContent] 14.2 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 1067.7 [CarbohydrateContent] 67.8 [FiberContent] 6.7 [SugarContent] 5.3 [ProteinContent] 22.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Get ready with 3 Mixing Bowls 1 Large Non-Stick Pan. Zest the lime, cut it in half, and juice each half. Crumble queso fresco. Mince cilantro (no need to stem]. Combine red cabbage, lime juice, ¼ teaspoons salt, and ¼ teaspoons pepper in a mixing bowl. Toss and set aside at least 10 minutes, stirring every few minutes. Prepare the Tofu: Line a plate with paper towels. Cut tofu into ½\" cubes. Place tofu on towel-lined plate and press firmly, but gently with paper towels to remove excess liquid. Put cornstarch in another mixing bowl. Gently toss tofu in cornstarch to coat thoroughly. Make the Sriracha-Mayonnaise: In another mixing bowl, combine mayonnaise, Sriracha, and ¼ teaspoons lime zest. Fry the Tofu: Place a large non-stick pan over medium-high heat. Add 3 Tbsp. olive oil and tofu to hot pan. Wipe mixing bowl clean and reserve. Stir occasionally until tofu is golden brown and crispy, 6-9 minutes. Transfer to reserved mixing bowl and toss with taco seasoning. Wipe pan clean and reserve. Re-heat pan used to fry tofu to a medium-high heat. Place tortillas in hot pan and toast, 30 seconds per side. Make your tacos, starting with the tufu, then cabbage mix and sriracha mix. Top with cilantro and cheese, and Bon appétit!
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[Name] Banh Xeo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-09T17:34:00Z [Description] Make and share this Banh Xeo 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/53/43/32/Vh0GRqgjQOKLNvgIdTg4_GKNOW109_LeahCohen-Ban-Chow-H-16x9_v022.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/32/Q960hBcxSOWSYx9bvUVM_GKNOW109_LeahCohen-Ban-Chow-H-16x9_v008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/32/rCxTFNfQUquVBIR0kRWw_GKNOW109_LeahCohen-Ban-Chow-H-16x9_v006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/mTlAr56SQ7OwtJOWNXgV_GKNOW109_LeahCohen-Ban-Chow-H-16x9_v015.jpg"] [RecipeCategory] Vietnamese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "1/4", "1/3", "3", "1", "1", "2", "1", "1 1/2", "1", "1/2", "3/4", "1/2", "16", "1/2", "1/2", NA, NA, NA, NA, "1", "1"] [RecipeIngredientParts] ["sugar", "water", "fish sauce", "lime juice", "garlic clove", "ground turmeric", "kosher salt", "water", "beer", "coconut milk", "canola oil", "shrimp", "bean sprouts", "scallion", "carrot", "Thai basil", "mint leaf", "cilantro leaf", "bacon", "red leaf lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 882.7 [FatContent] 54.1 [SaturatedFatContent] 15.8 [CholesterolContent] 24.5 [SodiumContent] 3088.8 [CarbohydrateContent] 85.9 [FiberContent] 3.7 [SugarContent] 15.5 [ProteinContent] 13.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk together sugar, water, rice wine vinegar, fish sauce, lime juice, garlic, and thai chili until the sugar is dissolved. Set aside. In a large bowl, combine rice flour, turmeric, and salt. In a medium bowl, whisk together water, beer, and coconut milk. Add wet ingredients to dry ingredients and whisk until just combined. In a small nonstick skillet, heat 2 T. canola oil over medium-high heat. When oil is shimmering, place four shrimp in a line down the lower half of the skillet. Fill bottom of skillet with crepe batter (about ¾ c.]. Sprinkle with 2 T. bean sprouts and 2 T. scallions. Cover with a tight-fitting lid, reduce heat to medium-low, and cook until shrimp are opaque, 3-4 minutes. Remove lid, return heat to medium-high, and continue to cook until crepe is crisp and golden brown on the bottom, another 1-2 minutes. Carefully transfer crepe to a paper towel-lined plate to drain. Repeat to make three additional banh xeo. To serve, fill banh xeo with pickled daikon and carrot, basil, mint, and cilantro leaves. Divide bacon among crepes, then fold in half and slice into strips. Serve with red leaf lettuce and nuoc cham.
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[Name] Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-09T19:21:00Z [Description] Make and share this Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts 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/2000714132/bfiJS3fpQgOWG281pCfM_Butter%20Roasted%20Chicken.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "3", "2", "2/3", "1", "1", "8", "2"] [RecipeIngredientParts] ["fresh thyme sprigs", "chicken breasts", "butter", "russet potato", "parmesan cheese", "Brussels sprouts", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 620.4 [FatContent] 27.8 [SaturatedFatContent] 12.4 [CholesterolContent] 131.7 [SodiumContent] 437.4 [CarbohydrateContent] 32.8 [FiberContent] 5.3 [SugarContent] 7.0 [ProteinContent] 42.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes. Make potatoes: Peel and cut potato into 1\" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce], Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients. Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball]. Stem and coarsely chop thyme. Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce]. Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings. Make the Sauce: Very carefully (handle is hot!], return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner. Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!
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[Name] Pinhead Oatmeal Stuffing for a Chicken Weighing 3½lbs/1.8 [AuthorId] 2001785170 [AuthorName] Debbie G. [CookTime] PT1H30M [PrepTime] PT10M [TotalTime] PT1H40M [DatePublished] 2017-11-09T21:54:00Z [Description] Make and share this Pinhead Oatmeal Stuffing for a Chicken Weighing 3½lbs/1.8 recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["6", "2 -3", "2", "2", "1", "1", "15", "2", "1", "1"] [RecipeIngredientParts] ["pinhead oats", "olive oil", "onions", "celery", "salt", "salt", "black pepper", "thyme", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.6 [FatContent] 9.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1182.5 [CarbohydrateContent] 34.0 [FiberContent] 5.8 [SugarContent] 2.7 [ProteinContent] 8.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a wide sauté pan over a moderately high heat dry-fry the pinhead oatmeal, shaking the pan several times, for 4-5 minutes, then tip it on to a plate to cool.", "In the same pan, add the olive oil and the finely diced onions and sliced celery, and cook, stirring from time to time, for about 5 minutes – the onions should look transparent. Season with salt and black pepper, add the finely grated lemon rind, and the toasted (dry-fried] oatmeal, the thyme leaves and chopped parsley, and mix all together thoroughly. This can be done 24 hours in advance of stuffing and roasting the bird. It is dry, but don’t worry, it’s meant to be. Stuff it into the chicken, cramming it in, and roast the bird. The juices from the roasting chicken moisten the stuffing, but I think it is so much better without any egg added to the stuffing, to bind it, because I find it then becomes stodgy on spooning from the roasted bird onto the plates, alongside the carved chicken. As the chicken roasts, the flavours of the stuffing permeate the chicken flesh." ]
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[Name] Pie Crust [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-09T22:55:00Z [Description] Have you ever made pie crust at home? Like most cases it tastes totally different than store bought crust...in a good way:) It's not very hard but it does take some patience dealing with the tender dough, especially if you're new to pastry. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/qCLkhNNcSGWwr7Oce9ml_pie%20crust.jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1/4", "1", "1/3", "3 -5"] [RecipeIngredientParts] ["flour", "salt", "sugar", "butter", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 997.0 [FatContent] 62.5 [SaturatedFatContent] 39.0 [CholesterolContent] 162.5 [SodiumContent] 1124.9 [CarbohydrateContent] 95.4 [FiberContent] 3.4 [SugarContent] 0.4 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] 1 single pie crust [RecipeInstructions] Add butter, flour, salt and sugar to bowl. With a fork or pastry cutter, mix together until butter is thoroughly cut into dry ingredients. Add 1 Tbsp of water at a time until dough forms into ball. Roll out between two pieces of waxed paper, transfer to pie plate and fill with filling or bake, depending on the kind of pie you are making. For more baking instructions and tips on rolling out the dough, watch the video: https://youtu.be/bN2j2ZMmg58.
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[Name] Sweet Potato Pie...Pumpkin Style [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-11-09T23:06:00Z [Description] This isn't a Sweet Potato Pie, or a Pumpkin Pie but more of a Sweet Potato Pie...Pumpkin Style. Ok, whatever...it's just delicious! This pie always makes it to our Thanksgiving Table year after year. Great as a make-ahead recipe, the flavors develop and blend together as they sit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/3Boq9ceZRbW6FcLFyEJW_Slice.JPG" [RecipeCategory] Pie [Keywords] ["Dessert", "Yam/Sweet Potato", "Potato", "Vegetable", "Healthy", "Thanksgiving", "Sweet", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "salt", "allspice", "cinnamon", "mashed sweet potatoes", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1634.2 [FatContent] 28.6 [SaturatedFatContent] 13.3 [CholesterolContent] 609.2 [SodiumContent] 2852.2 [CarbohydrateContent] 314.0 [FiberContent] 14.1 [SugarContent] 228.5 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["Watch the video: https://youtu.be/IDQb7YdC84g.", "Combine dry ingredients together, set aside. Whisk eggs and blend in dry ingredients. Stir in sweet potatoes, then milk.", "Pour into pastry lined pie pan. Bake at 425°F for 10 minutes. Reduce heat to 350 °F and bake for 40 more minutes. Remove from heat, cool and refrigerate before serving. Serve cold with fresh whipped cream -- or maybe not!", "Note: Flavors intensify after 1-2 days in the refrigerator. Pie can be made up to a week in advance." ]
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[Name] Layered Mac and Cheese Casserole [AuthorId] 2357145 [AuthorName] Space Burger Steve [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2017-11-10T13:34:00Z [Description] With spinach, ham, and cheddar. Also good with shells or fusilli, just substitute equal weights of pasta. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2357145/sHbaEsYHRmaG0lc610ht_20161018_190004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/29/6/mwMQjJDCTpSfOl1vh1Fx_20161018_190201.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "3 1/2", "1/4", "1/4", "1", "1", "300", "454", "1/2", "50", "1", "1", "150", "450", "300"] [RecipeIngredientParts] ["butter", "all-purpose flour", "milk", "white pepper", "mustard powder", "cayenne", "nutmeg", "cheddar cheese", "fresh spinach", "cheddar cheese", "butter", "cheddar cheese", "macaroni", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 991.4 [FatContent] 46.4 [SaturatedFatContent] 27.3 [CholesterolContent] 154.0 [SodiumContent] 1677.2 [CarbohydrateContent] 90.0 [FiberContent] 5.5 [SugarContent] 4.5 [ProteinContent] 52.8 [RecipeServings] 6.0 [RecipeYield] 1 pan of food [RecipeInstructions] Preheat oven to 350F convection bake. In batches, pulse spinach in food processor until coarsely chopped. Place chopped spinach in a pot, cook over medium-low heat until wilted. Place spinach in small mixing bowl, set aside. Boil a pot of water, cook macaroni as directed. At the same time, melt butter for cheese sauce in a pan. Add flour, white pepper, mustard powder, cayenne, and nutmeg to butter, fry briefly to toast flour. Mix in milk a bit at a time, mixing thoroughly to avoid lumps. Continue to heat sauce until thickened slightly, stirring regularly. Add cheese to sauce, stir until melted. Add 1/2 cup of cheese sauce to spinach, add the rest to cooked macaroni. Add cheese and bread crumbs to spinach. Dice ham. Mix together butter and bread crumbs for topping, then mix in cheese. Grease a 13x9 pan. Pour in one third of the macaroni and cheese. Layer diced ham on top. Cover with another third of the macaroni. Spread out spinach layer on top. Cover with remaining macaroni. Sprinkle topping over all. Bake uncovered for 35 minutes.
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[Name] Home Made Chili's Salsa [AuthorId] 2001316461 [AuthorName] Patrick [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-11-10T23:29:00Z [Description] Make and share this Home Made Chili's Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "6", "1/2", "8", "29", "1", "1", "1/2"] [RecipeIngredientParts] ["green chilies", "yellow onion", "green chilies", "plum tomatoes", "cumin", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.2 [FatContent] 1.0 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 27.4 [CarbohydrateContent] 31.4 [FiberContent] 6.2 [SugarContent] 17.7 [ProteinContent] 6.5 [RecipeServings] 4.0 [RecipeYield] 8 cups [RecipeInstructions] 1 In a food blender place jalapenos and onions. 2 Prossess for just a few seconds. 3 Add tomatoes, salt, sugar, and cumin. 4 Process al ingredients until well blended, but do not puree. 5 Place in covered container and chill. 6 A couple of hours of chilling will help blend and enrich the flavor.
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[Name] Vegetarian Shepherd's Pie [AuthorId] 77270 [AuthorName] Dusty-Dave [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-11-11T04:34:00Z [Description] Make and share this Vegetarian Shepherd's Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Savory Pies [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3/4", "1", "4", "1/2", "1/2", "2", "2", "1", "2", "1", "2", "1", "2", "1"] [RecipeIngredientParts] ["potatoes", "plain yogurt", "egg", "margarine", "green onion", "salt", "flour", "carrots", "onion", "celery ribs", "black beans", "hominy", "garlic powder", "red chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 368.5 [FatContent] 10.6 [SaturatedFatContent] 2.7 [CholesterolContent] 35.0 [SodiumContent] 501.9 [CarbohydrateContent] 58.0 [FiberContent] 11.2 [SugarContent] 6.2 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] 6 pies [RecipeInstructions] Preheat oven to 400. Boil potatoes until tender. 12 to 14 minutes. reserve a cup of the potato water. Place potatoes in a stand mixer with a wisk. Combine the yogurt and egg then add to potatoes season with salt and pepper, whip adding small amounts of the reserved water until fluffy fold all but 1 tbls onion greens into the potatoes and set aside. melt the margarine in a 12\" cast iron skillet. Add the celery, onion and carrot. Saute untill tender and well mixed 12 to 14 minutes. Sprinkle the flour over the top stir and saute about 1 minute to remove any flour taste. Whisk in the black beans, hominy, vegetable stock chili and cumin. simmer 4 to 6 minutes until reduced by 1/3. remove from heat correct salt and pepper. Fill 6 4\" ramekins (or what ever] half full of the filling. Divide the mashed potato over the top. bake 20 to 25 minutes until the filling is bubbly and potato is lightly browned. top with remaining onion greens.
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[Name] Labchef Crockpot Chili [AuthorId] 1117794 [AuthorName] Lab Chef [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-11-11T09:20:00Z [Description] Make and share this Labchef Crockpot Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Meat", "Low Cholesterol"] [RecipeIngredientQuantities] ["15", "1", "1", "1", "1", "1", "4", "1", "1", "1", "1", "1", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["corn tortilla chips", "ground beef", "yellow onion", "salt", "garlic cloves", "salsa", "tomato sauce", "pinto beans", "water", "chili powder", "ground cumin", "garlic powder", "ground black pepper", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.6 [FatContent] 30.3 [SaturatedFatContent] 6.9 [CholesterolContent] 52.6 [SodiumContent] 1446.2 [CarbohydrateContent] 74.3 [FiberContent] 13.0 [SugarContent] 6.5 [ProteinContent] 29.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Into a slow cooker, add the corn tortilla chips and cush fine (approx 2 handfuls of chips]. A potato masher works really well. In a large skillet (cast iron] over med-high heat add the oil and ground beef. Cook and crumble until cooked through. Add the onion and salt and cook until translucent. Add the chopped jalapeno, cook for 1-2 minutes, then add the chopped garlic and cook for another 1-2 minutes. Add the meat mixture to the slow cooker. Add the salsa, tomato sauce, pinto beans, chicken stock, and spices to the slow cooker and mix will. Cook on low for 6-8 hours. Mix well and serve (with cheese, sour cream or hominy] (optional].
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[Name] Grandma's Fresh Apple Cake [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-11T16:15:00Z [Description] Moist cinnamon cake enfolding sliced fresh apples makes a delicious dessert or wholesome snack cake. This recipe came from my mother, Ann. I have cut the sugar down to 1 cup, as most modern apples are sweet enough to not need the original 2 cups called for. I like to replace 1 cup of all purpose flour with 1 cup whole wheat flour. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "4", "2", "1 1/2", "1", "2", "2", "3/4", "2", "1/2"] [RecipeIngredientParts] ["sugar", "sliced apples", "flour", "baking soda", "table salt", "cinnamon", "eggs", "vanilla extract", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.6 [FatContent] 17.9 [SaturatedFatContent] 2.4 [CholesterolContent] 31.0 [SodiumContent] 364.1 [CarbohydrateContent] 38.8 [FiberContent] 2.0 [SugarContent] 20.7 [ProteinContent] 4.0 [RecipeServings] 12.0 [RecipeYield] 1 cake [RecipeInstructions] Sprinkle sugar over apples in your largest mixing bowl. Sift dry ingredients together twice, then add to apples. Add remaining ingredients, and stir until well mixed. Batter will be very thick. Spread into a greased 9\" X 13\" cake pan or pyrex dish. Bake at 350 degrees F for 30 to 45 minutes, until cake springs bakc when touched lightly, and apples are tender when pierced with a skewer. Cool and serve. Cover leftovers tightly with foil to retain moisture.
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[Name] Oven Baked Beans [AuthorId] 277460 [AuthorName] Tone-Loc [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-11T17:59:00Z [Description] Make and share this Oven Baked Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1/2", "3", "3/4", "1/2", "1/4", "1"] [RecipeIngredientParts] ["bacon", "onion", "green pepper", "barbecue sauce", "brown sugar", "cider vinegar", "dry mustard", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.9 [FatContent] 4.0 [SaturatedFatContent] 1.4 [CholesterolContent] 12.8 [SodiumContent] 731.1 [CarbohydrateContent] 40.1 [FiberContent] 8.3 [SugarContent] 9.0 [ProteinContent] 8.2 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] ["Adjust oven rack to lower-middle position and heat oven to 325 degrees.", "Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.", "Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes.", "Add beans and remaining ingredients bring to a simmer.", "Pour flavored beans into a greased 13-by 9-inch (or similar size] ovenproof pan.", "Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve." ]
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[Name] Apple-Cranberry Crisp [AuthorId] 420515 [AuthorName] Belloo [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-12T15:06:00Z [Description] Make and share this Apple-Cranberry Crisp 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/53/43/43/CTfendDaRMyHDxQYI1PM_Apple%20cranberry%20crisp.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/3", "1/3", "3", "1", "1/2", "1/2", "3/4", "2"] [RecipeIngredientParts] ["brown sugar", "quick-cooking oats", "flour", "coconut", "cinnamon", "ground nutmeg", "butter", "pecan halves", "cranberries", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.8 [FatContent] 13.4 [SaturatedFatContent] 6.3 [CholesterolContent] 24.4 [SodiumContent] 86.0 [CarbohydrateContent] 36.7 [FiberContent] 4.9 [SugarContent] 24.6 [ProteinContent] 1.9 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] ["Preheat oven to 375 degrees F. Butter a 14 x 8 glass baking dish.", "Mix brown sugar, oats, flour, cinnamon, nutmeg, and coconut in food processor, using on/off turns.", "Add butter and process until chopped into small pieces.", "Add pecans; process until moist clumps form.", "Peel, core and slice apples. Place evenly in baking dish.", "Sprinkle cranberries evenly over top of apples.", "Sprinkle topping evenly over apple-cranberry mixture.", "Bake until apples are tender, filling is bubbling and topping is crisp, about 45-50 minutes Serve warm or at room temperature." ]
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[Name] Steak Brunch Sliders [AuthorId] 2001398683 [AuthorName] Stephanie [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-11-12T16:19:00Z [Description] Make and share this Steak Brunch Sliders recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001398683/X8URh9OBRTK7x6qynMPx_1961130267463160.jpg" [RecipeCategory] Steak [Keywords] ["Meat", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "2", "2", "2", "1"] [RecipeIngredientParts] ["mozzarella cheese", "tomatoes", "basil leaves", "butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.6 [FatContent] 13.1 [SaturatedFatContent] 7.9 [CholesterolContent] 50.3 [SodiumContent] 119.2 [CarbohydrateContent] 2.4 [FiberContent] 0.6 [SugarContent] 0.9 [ProteinContent] 8.1 [RecipeServings] 2.0 [RecipeYield] 4 open face sliders [RecipeInstructions] Melt butter in microwave or pan and use a brush to put on ciabatta rolls. Sprinkle garlic and chopped basil on rolls. Place in broiler 3-4 minutes until lightly toasted, top with mozzarella and allow to melt slightly. *While this is heating, heat leftover steak. If cooking steak fresh, start earlier and allow to rest while bread toasts*. Take rolls out of broiler and top with sliced steak and tomato slice.
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[Name] Pulled Pork Burritos [AuthorId] 260988 [AuthorName] Corilayn [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-11-12T20:12:00Z [Description] Easy to make! A great use of leftover pork or chicken. The kids love taking them to school for lunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/260988/8StTCVNDTdqx3036hXno_20171110_180540.jpg" [RecipeCategory] Mexican [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "2", "1", "1", "2", "1", "1", "1/3", "12"] [RecipeIngredientParts] ["pork", "onions", "black beans", "corn", "cheese", "water", "salsa", "tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 699.0 [FatContent] 21.0 [SaturatedFatContent] 8.6 [CholesterolContent] 24.1 [SodiumContent] 1344.2 [CarbohydrateContent] 102.0 [FiberContent] 11.7 [SugarContent] 6.3 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] 12 Burritos [RecipeInstructions] Saute onions until tender. Add pork, taco seasoning and water. Cook over medium heat to thicken sauce. Add beans, corn and salsa. Mix and remove from heat. Assemble mixture in the middle of the tortillas. Top with cheese and roll into burrito. Serve immediately or wrap in tin foil and bake at 350 for 10-15 minutes. Can also be microwaved to melt the cheese. Optional: serve on a bed of shredded lettuce and diced tomatoes, with a side of sour cream, salsa and guacamole. Note: any cheese can be used, we had Monterey Jack on hand.
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[Name] Lower Carb Bread/Hogie Roll [AuthorId] 646304 [AuthorName] PrincessPage [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-11-12T23:41:00Z [Description] Make and share this Lower Carb Bread/Hogie Roll recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "1/4", "3/4", "1/8", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "salt", "flax seed meal", "olive oil", "warm water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 869.0 [FatContent] 23.6 [SaturatedFatContent] 3.1 [CholesterolContent] 0.0 [SodiumContent] 1189.1 [CarbohydrateContent] 140.0 [FiberContent] 17.4 [SugarContent] 1.7 [ProteinContent] 29.8 [RecipeServings] 2.0 [RecipeYield] 4 6 inch rolls [RecipeInstructions] mix together for a couple minutes in a stand mixer. let rest covered for an hour. divide into rolls, and shape. let rise 45 minutes. bake 400 until done.
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[Name] Soup-Bowl Cabbage Rolls [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-11-13T00:16:00Z [Description] Make and share this Soup-Bowl Cabbage Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2 1/2", "2/3", "1", "1", "1", "1/4", "1/4", "28", "1/2", NA] [RecipeIngredientParts] ["lean ground beef", "garlic clove", "cabbage", "water", "long grain rice", "Worcestershire sauce", "onion powder", "dried basil", "cayenne pepper", "pepper", "crushed tomatoes", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 427.9 [FatContent] 12.3 [SaturatedFatContent] 4.8 [CholesterolContent] 73.7 [SodiumContent] 708.0 [CarbohydrateContent] 51.3 [FiberContent] 8.9 [SugarContent] 6.2 [ProteinContent] 30.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a nonstock Dutch oven, cook beef and garlic over medium heat until the meat is no longer pink and drain. Stir in the next 8 ingredients and bring to a boil. Reduce heat and simmer covered until rice is tender, 25 to 30 minutes. Stir in tomatoes and salt and heat through. If desired, sprinkle with cheese.
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[Name] Coconut Crunch Cookies [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-11-13T00:22:00Z [Description] Make and share this Coconut Crunch Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "2", "1", "2", "1", "3/4", "2", "11 1/2", "1 1/2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "vanilla extract", "all-purpose flour", "baking soda", "salt", "flaked coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.1 [FatContent] 8.3 [SaturatedFatContent] 4.3 [CholesterolContent] 17.3 [SodiumContent] 116.0 [CarbohydrateContent] 15.4 [FiberContent] 1.1 [SugarContent] 10.2 [ProteinContent] 2.1 [RecipeServings] 54.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, cream butter and sugars until light and fluffy. Beat in eggs and extracts. Combine the flour, baking soda, and salt and gradually add to creamed mixture and mix well. Stir in the coconut, chocolate chips, and almonds. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
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[Name] Stuffed Tomatoes [AuthorId] 190906 [AuthorName] GalicioBocharit [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-11-13T13:05:00Z [Description] Really, you could use this to stuff anything--zucchini, potatoes, onions--but you should probably have some tomatoes in the sauce, anyway. We serve them on a bed of brown rice. [Images] character(0) [RecipeCategory] Southwest Asia (middle East) [Keywords] ["Very Low Carbs", "Kosher", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "4", "18"] [RecipeIngredientParts] ["ground chicken", "onions", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 795.6 [FatContent] 50.3 [SaturatedFatContent] 19.1 [CholesterolContent] 244.2 [SodiumContent] 214.9 [CarbohydrateContent] 23.7 [FiberContent] 6.1 [SugarContent] 13.9 [ProteinContent] 62.3 [RecipeServings] 6.0 [RecipeYield] 18 stuffed tomatoes (not large) [RecipeInstructions] Cut tomatoes in half and hollow out the halves with a spoon. Keep what you've hollowed out in a separate bowl. Thoroughly blend ground beef, chicken and onions in a large bowl. In a wide, shallow bowl, beat an egg. In another such bowl, blend bread crumbs (or matzo meal] with spices. Stuff each tomato half with the beef mixture.
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[Name] Acorn Squash Sticky Rice Stuffing [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-13T16:26:00Z [Description] Make and share this Acorn Squash Sticky Rice Stuffing 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/53/43/50/Bo88ycSwSVqKJuQWonf8_GKNOW110_Friendsgiving-Dale-StickyRice-Stuffing-H-16x9_v_007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/50/F7J6LiCSTTHjEJQQpxy4_GKNOW110_Friendsgiving-Dale-StickyRice-Stuffing-H-16x9_v_008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/50/30dvjHVORgqNqxppwtiY_GKNOW110_Friendsgiving-Dale-StickyRice-Stuffing-H-16x9_v_005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/50/JMUlwP51SKOr0JE6aEpT_GKNOW110_Friendsgiving-Dale-StickyRice-Stuffing-H-16x9_v_009.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "1", NA, "2", "1", "1/2", "1/4", "2"] [RecipeIngredientParts] ["sticky rice", "acorn squash", "fresh ground white pepper", "scallion", "tamari"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.0 [FatContent] 9.9 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 685.9 [CarbohydrateContent] 111.1 [FiberContent] 5.4 [SugarContent] 0.9 [ProteinContent] 10.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 400 degrees.", "Drain soaked sticky rice and tie in a bundle in cheese cloth. In a large pot, steam rice 12 minutes. Remove from pot and allow to cool before removing from cheesecloth.", "Meanwhile, slice acorn squash into 2” chunks. Arrange on a half sheet tray. Drizzle with vegetable oil, then season to taste with salt and pepper. Toss to coat, then transfer to oven and roast until tender and golden, 15-20 minutes. Remove from oven and set aside.", "While squash is roasting, heat vegetable oil in a large skillet over high heat until shimmering. Add scallion whites to skillet and cook just until beginning to soften, about 1 minute. Add cooled rice and stir to coat completely. .", "Add xo sauce to skillet and cook until fragrant, stirring until thoroughly combined. Add ½ Cup of water to pan and cook, stirring constantly, until water has evaporated and rice has loosened. .", "Stir in tamari, then season to taste with salt and pepper. Continue cooking until rice is golden and crispy in places, 3-4 minutes more. Add roasted squash and half of scallion greens to skillet and toss together, along with sesame oil. .", "Transfer to serving dish, then drizzle with additional sesame oil, garnish with remaining scallion greens, and serve." ]
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[Name] Apple Pie Rum Punch [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-13T17:03:00Z [Description] Make and share this Apple Pie Rum 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/53/43/51/fcRzNnLTwcxb1C9zoE7A_GKNOW110%3DFriendsgiving-Jake-Cohen-Rum-Punch006_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/51/mtrIRsUIR9WvGzcfZCVL_GKNOW110%3DFriendsgiving-Jake-Cohen-Rum-Punch001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/51/C2WfP7GYQ8iDriQneTRw_GKNOW110%3DFriendsgiving-Jake-Cohen-Rum-Punch004_1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/51/GmyqdrwTQEevkisl0dQN_GKNOW110%3DFriendsgiving-Jake-Cohen-Rum-Punch007_1.jpg"] [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 3/4", "3/4", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "8", "2 1/2", "1/2", NA, NA] [RecipeIngredientParts] ["water", "light brown sugar", "orange zest", "kosher salt", "ground cinnamon", "ground nutmeg", "ground allspice", "ground ginger", "apple cider", "dark rum", "lemon juice", "cinnamon stick"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 150.5 [CarbohydrateContent] 17.9 [FiberContent] 0.2 [SugarContent] 16.3 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small saucepan, combine ¾ Celsius water with brown sugar, orange zest, salt, cinnamon, nutmeg, allspice, and ginger over medium-high heat. Bring to a simmer and cook until the sugar has dissolved, 1-2 minutes. Remove from heat and let cool completely. In a punch bowl, combine the cooled syrup with the remaining water, cider, rum, lemon juice, and ice. Divide among glasses and garnish each with apple slices and a cinnamon stick.
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[Name] Brussels Sprouts With Miso-Lemon Sauce [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-11-13T17:07:00Z [Description] Make and share this Brussels Sprouts With Miso-Lemon Sauce recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/52/owTwqRaRQaZX9oS2qFyw_GKNOW110-Friendsgiving-Brussel-Sprouts-H-V0012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/52/hazG4pJvQsKNyO9heblh_GKNOW110-Friendsgiving-Brussel-Sprouts-H-V001.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1/2", "3", NA, "1/4", "1", "1"] [RecipeIngredientParts] ["Brussels sprouts", "unsalted butter", "rosemary", "fresh ground black pepper", "shiro miso", "lemon juice", "lemon, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 191.8 [FatContent] 16.2 [SaturatedFatContent] 9.9 [CholesterolContent] 40.7 [SodiumContent] 34.1 [CarbohydrateContent] 11.1 [FiberContent] 4.1 [SugarContent] 2.7 [ProteinContent] 4.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Prepare the Brussels sprouts by trimming the ends and removing any yellowing outer leaves. If sprouts are on the larger side, halve lengthwise. Set aside.", "In a medium bowl, stir together butter and rosemary until thoroughly combined. Season to taste with pepper. Melt half of the compound butter in a large skillet over medium-high heat. Add the Brussels sprouts to the pan and toss to coat. Reduce heat to medium and cook, about 8 minutes, until crisp-tender and beginning to brown in places.", "Meanwhile, whisk together miso and 1 T. lemon juice in a small bowl. Heat briefly in microwave, about 15 seconds, and whisk until thoroughly combined and mixture reaches a sauce-like consistency, thinning with additional lemon juice or water if necessary. After Brussels sprouts are cooked, add remainder of compound butter to pan and allow to melt into the Brussels sprouts, about 1 minute more. Add miso-lemon sauce to pan and toss to coat.", "Transfer to a serving dish, garnish with lemon zest, and serve." ]
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[Name] Green Bean Casserole Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-13T17:14:00Z [Description] Make and share this Green Bean Casserole Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/53/YNiLC60SSda1sr0rJIPg_GKNOW110_Friendsgiving-Greenbean-Casserole-Pie-H-v_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/53/VNKkFuAdT5ylq2v9v2ih_GKNOW110_Friendsgiving-Greenbean-Casserole-Pie-H-v_003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/53/WS0Vo3RyTa5YuCHefbNn_GKNOW110_Friendsgiving-Greenbean-Casserole-Pie-H-v_005.jpg" ] [RecipeCategory] Thanksgiving [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", NA, "1 1/2", "2", "2", "1", NA] [RecipeIngredientParts] ["fresh green beans", "egg", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 404.9 [FatContent] 24.5 [SaturatedFatContent] 6.3 [CholesterolContent] 33.0 [SodiumContent] 687.4 [CarbohydrateContent] 39.6 [FiberContent] 5.3 [SugarContent] 5.6 [ProteinContent] 8.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 450 degrees. In a large bowl, whisk together soup and milk and season to taste with salt and pepper. Stir in green beans and 1 Celsius french fried onions. Set aside. Fit one pie crust into a 9” glass pie plate. Pour green bean mixture into pie crust and press into an even layer. Top with remaining french fried onions. Lightly roll out remaining pie crust on a work surface dusted with flour. Cut into ½” strips. Arrange across top of pie in a lattice pattern. In a small bowl, lightly whisk egg with 1 t. water. Brush top of pie with egg wash, sprinkle with flaky sea salt, and transfer to oven. Bake 15 minutes, then reduce heat to 350 degrees and continue baking until crust is golden and filling is bubbling, about 45 minutes longer. Remove from oven and allow to cool at least 15 minutes before serving.
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[Name] Cranberry-Glazed Spatchcocked Turkey [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-13T17:34:00Z [Description] Make and share this Cranberry-Glazed Spatchcocked Turkey recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/54/ltb331Z8RIq5UtstjYpY_GKNOW110_Friendsgiving-SpatchCock-Turkey-H-v_005.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/54/Gmr9feX9Thy0AyMec1vd_GKNOW110_Friendsgiving-SpatchCock-Turkey-H-v_016.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/54/Zva21GSrSqT6aV0rWmsw_GKNOW110_Friendsgiving-SpatchCock-Turkey-H-v_015.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/54/ZJ40jWS5qA4NKUR3lwpA_GKNOW110_Friendsgiving-SpatchCock-Turkey-H-v_019.jpg"] [RecipeCategory] Thanksgiving [Keywords] "< 4 Hours" [RecipeIngredientQuantities] [NA, "12", "1/4", "2", "2", "1", "2", "1/2", "1"] [RecipeIngredientParts] ["turkey", "unsalted butter", "orange marmalade", "poultry seasoning", "kosher salt", "fresh ground black pepper", "oranges", "jellied cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.3 [FatContent] 23.4 [SaturatedFatContent] 14.7 [CholesterolContent] 61.1 [SodiumContent] 806.3 [CarbohydrateContent] 44.0 [FiberContent] 2.1 [SugarContent] 39.9 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 450 degrees.", "Remove giblets and neck from turkey. Pat dry and place, breast down, on a clean cutting board. Using sharp kitchen shears, cut down either side of the backbone and remove. Lightly score breastbone, then flip turkey over. Turn legs out to either side of the bird, then press down on the center of the turkey breast until it cracks and flattens. Tuck wing tips behind bird (NOTE: If you prefer, you can ask your butcher to spatchcock your turkey for you].", "In a small bowl, stir together butter and marmalade until well combined. In a second small bowl, combine poultry seasoning, salt, and pepper. Carefully loosen the skin around the entire turkey, using your hand and being careful not to break the skin. Work half of the butter mixture under the skin of the bird. Rub the remaining butter mixture on the outside of the skin and season all over with the seasoning mixture.", "Spread orange slices evenly over a half sheet tray and place turkey on top. Transfer to oven and immediately reduce temperature to 325 degrees.", "Meanwhile, combine orange juice and jellied cranberry sauce in a small saucepan over medium heat and cook, whisking occasionally, until the jelly melts. Continue simmering until glaze thickens, about 15 minutes. Keep warm.", "After turkey has roasted for 1 hour, brush on the glaze. Continue roasting until a meat thermometer inserted into the breast registers 150 degrees and the thigh registers at least 165 degrees, another 30-60 minutes. Remove from oven and transfer turkey to a grooved cutting board. Allow to rest at least 15 minutes before slicing and serving." ]
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[Name] Pecan-Pumpkin Spice Moon Pies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-11-13T17:41:00Z [Description] Make and share this Pecan-Pumpkin Spice Moon Pies 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/53/43/55/UvyPmP74RWFv9VElvK75_GKNOW110_Friendsgiving-Ashley-Holt-MoonPies--H-16x9_v_006.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/55/3UoUj9GTPWH0hBIkVlUw_GKNOW110_Friendsgiving-Ashley-Holt-MoonPies--H-16x9_v_002.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/55/DvO8MXCQI6Eb1pquSiWT_GKNOW110_Friendsgiving-Ashley-Holt-MoonPies--H-16x9_v_003.jpg" ] [RecipeCategory] Thanksgiving [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "2", "1", "2/3", "1/4", "1", "1", NA, "1 1/2", "1/3", "2/3", "1 1/2", "1/2", "3/4", "1", "1", NA, NA, NA, NA] [RecipeIngredientParts] ["powdered sugar", "unflavored gelatin", "granulated sugar", "light corn syrup", "kosher salt", "vanilla extract", "pumpkin pie spice", "pecan halves", "powdered sugar", "light brown sugar", "all-purpose flour", "kosher salt", "unsalted butter", "egg", "vanilla extract", "apple butter", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.9 [FatContent] 10.5 [SaturatedFatContent] 4.1 [CholesterolContent] 23.0 [SodiumContent] 88.9 [CarbohydrateContent] 30.2 [FiberContent] 0.8 [SugarContent] 18.7 [ProteinContent] 3.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Line a half sheet tray with parchment paper so that it hangs over the edges on all sides by about 2” (this will make the marshmallows easier to remove from the pan]. Spray paper with nonstick cooking spray and dust generously with powdered sugar. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over ? Celsius cold water and set aside to bloom. Meanwhile, combine sugar, corn syrup, and salt with ? Celsius water in a small saucepan and cook over medium heat until the sugar dissolves. Increase heat to high and continue cooking syrup until it reaches 240 degrees on a candy thermometer. Remove from heat. With the mixer on low speed, slowly pour the syrup into the dissolved gelatin. Increase speed to high and whip until very thick and glossy, about 15 minutes. Add vanilla and pumpkin pie spice and mix until thoroughly combined. Using gel paste food coloring, tint marshmallow mixture to a pale orange. Pour mixture into prepared pan, dust top generously with powdered sugar, and allow to sit for at least four hours. When marshmallows are set, turn out of pan onto a clean work surface dusted with powdered sugar, and peel off parchment. Using a 2 ½” ring mold or cookie cutter dusted with powdered sugar, cut out marshmallow rounds. Store wrapped in plastic or in an airtight container if not using immediately. Meanwhile, preheat oven to 325 degrees. In a food processor, finely grind the pecans together with the sugars. Add flour and salt to food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs, then add egg and vanilla and process until the dough comes together. Lightly dust a clean work surface with flour and turn the dough out. Form into a ball and then flatten into a disc, working in some of the flour from the table as needed. Wrap dough in plastic wrap and chill about 30 minutes in the freezer, or 1 hour in the refrigerator. Remove dough from plastic wrap and roll out to about ?” thick with a rolling pin, dusting work surface, dough, and rolling pin with flour as necessary to prevent sticking. Using a 2 ½” round cookie cutter or ring mold, cut out cookies. Space about an inch apart on parchment-lined baking sheets, then bake, rotating once halfway through, 8-10 minutes (cookies should be slightly undercooked]. Allow to cool completely before decorating. When cookies are ready, heat candy melts in a medium glass bowl in the microwave in 15-30 second increments, stirring after each, until completely smooth, thinning with 1 T. melted shortening at a time until candy melts reach a nice dipping consistency. Dip half of cookies into mixture, allowing excess to drip off, then place on a wire cooling rack set over a parchment-lined half sheet tray. Allow candy to set slightly before decorating with assorted sprinkles. If desired, mix a little gold highlighter with a small amount of vodka in a small bowl and splatter cookies with “paint.” Allow to set completely, at least 30 minutes. To assemble, carefully spread remaining undecorated cookies with 1 t. apple butter. Place a marshmallow round on top of the apple butter, then sandwich together with decorated cookies, using a dab of apple butter on the underside of each as glue. Moon pies are best served immediately once assembled.
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[Name] Purple Sweet Potato Casserole [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-11-13T17:51:00Z [Description] Make and share this Purple Sweet Potato Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/56/YabOSaSaTYmJSsl8Xfn8_GKNOW110_Friendsgiving-PurpleYam-SweetPotatos-H-v_007-NOHAIR.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1/2", "4", NA, "3", "1/2", "2", "1", "3/4", "1 1/2"] [RecipeIngredientParts] ["purple sweet potato", "unsalted butter", "sugar", "sugar", "kosher salt", "vanilla extract", "pumpkin pie spice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.9 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 22.4 [SodiumContent] 228.3 [CarbohydrateContent] 83.2 [FiberContent] 9.1 [SugarContent] 34.7 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place sweet potatoes in a large saucepan and cover with cold water by 2 inches. Salt generously. Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes. Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips]. Attach the bowl to a mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form. Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl], 10-15 minutes. Add vanilla and pumpkin pie spice and mix on low just until combined. Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside. When sweet potatoes have finished cooking, drain, then return to pan. Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes. Remove pan from heat. Add milk and butter and mash until smooth. Season to taste with salt and pepper. Transfer mashed sweet potatoes to a buttered 8x8” square baking dish. Using the meringue, pipe a checkerboard pattern onto the potatoes. Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.
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[Name] White Mac & Cheese With Bacon-Herb Cornbread [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-11-13T17:54:00Z [Description] Make and share this White Mac & Cheese With Bacon-Herb Cornbread 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/53/43/57/mEc2nDAWTJKtIMBY2voK_GKNOW110_Friendsgiving-MacNCheese-H-v_001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/57/5mwtZ5QNubkJL6acttQW_GKNOW110_Friendsgiving-MacNCheese-H-v_004.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/57/td2jFUdVRE2aWySR31qf_GKNOW110_Friendsgiving-MacNCheese-H-v_005.jpg" ] [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", "1/2", "5", "16", "16", "1/4", NA, "2", "1/2", "1", "1"] [RecipeIngredientParts] ["cavatappi pasta", "butter", "all-purpose flour", "milk", "white cheddar cheese", "fontina", "bacon", "parsley", "sage", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1559.5 [FatContent] 82.7 [SaturatedFatContent] 48.3 [CholesterolContent] 250.1 [SodiumContent] 1485.3 [CarbohydrateContent] 133.8 [FiberContent] 5.5 [SugarContent] 5.7 [ProteinContent] 68.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and cook pasta until very al dente, about 4 minutes. Drain and set aside. In a large saucepan, melt butter over medium-low heat. Sprinkle in flour, then whisk together until a paste forms. Continue cooking, whisking constantly, until lightly golden, 3-5 minutes. Be careful not to let it burn. Add milk to saucepan and whisk until smooth. Continue cooking until very thick, 3-5 minutes more. Reduce heat to low. Add cheese to sauce and stir to melt completely. Stir in half of the crumbled bacon, then season to taste with salt and pepper. Stir in cooked pasta, then remove from heat and set aside. In a medium bowl, stir together crumbled cornbread, parsley, sage, rosemary, and remaining bacon. Transfer mac and cheese to a buttered 9x13” baking dish. Top with cornbread mixture, then bake until bubbly at the edges and golden on top, 20-25 minutes. Remove from oven and allow to cool at least 10 minutes before serving.
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[Name] Blueberry Baked Oatmeal [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-13T21:50:00Z [Description] Make and share this Blueberry Baked Oatmeal recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/3", "1", "2", "1/2", "2", "3", "1", "1"] [RecipeIngredientParts] ["eggs", "applesauce", "brown sugar", "vanilla extract", "cinnamon", "salt", "baking powder", "old fashioned oats", "milk", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 216.8 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 50.8 [SodiumContent] 278.1 [CarbohydrateContent] 37.9 [FiberContent] 4.0 [SugarContent] 11.3 [ProteinContent] 6.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F. Spray an 11x7 or a 9x13 pan with nonstick cooking spray.", "Whisk eggs, applesauce, brown sugar, and vanilla until smooth. Stir in cinnamon, salt, and baking powder. Stir in oats and milk. Gently fold in blueberries. Spread in prepared pan.", "Bake for 28-34 minutes until oatmeal is browned and not jiggly in the center. Cool slightly before serving. Serve with syrup and/or fruit or vanilla yogurt.", "Store in refrigerator up to 2 days. You can also portion and freeze for quick morning breakfasts!" ]
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[Name] Zucchini With Corn and Chipotle Peppers [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-11-13T21:56:00Z [Description] Make and share this Zucchini With Corn and Chipotle Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/2", "4", "1", "1", "1/2", "2", "2"] [RecipeIngredientParts] ["onion", "zucchini", "frozen corn", "chipotle chile in adobo", "sour cream", "parmesan cheese", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.2 [FatContent] 6.6 [SaturatedFatContent] 3.5 [CholesterolContent] 14.9 [SodiumContent] 41.0 [CarbohydrateContent] 17.4 [FiberContent] 3.3 [SugarContent] 6.8 [ProteinContent] 4.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] HEAT dressing in large skillet on medium-high heat. Add onions; cook and stir 2 minute or until crisp-tender. Add zucchini, corn and peppers; cook 3 min., stirring occasionally. REDUCE heat to low; cover. Cook 7 minute or until zucchini is tender. Remove from heat. ADD sour cream and cheese; mix well. Sprinkle with the cilantro just before serving.
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[Name] Zesty Tortellini [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-13T21:56:00Z [Description] Make and share this Zesty Tortellini recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1", "4", "1/3", "2", NA, "1", NA] [RecipeIngredientParts] ["red onion", "red bell pepper", "red wine vinegar", "olive oil", "lemon juice", "flat leaf parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 590.7 [FatContent] 25.6 [SaturatedFatContent] 9.0 [CholesterolContent] 82.5 [SodiumContent] 1308.7 [CarbohydrateContent] 66.0 [FiberContent] 3.8 [SugarContent] 4.2 [ProteinContent] 23.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Soak red onions in a small bowl of ice water for 10 minutes. Drain and pat dry.", "In a large bowl, combine the onions, cooked tortellini, bell pepper, and salami. Whisk together red wine vinegar, olive oil, lemon juice, salt, and pepper; toss with pasta until combined. Taste and season with additional vinegar, salt, and pepper if necessary. Stir in chopped parsley just before serving.", "This recipe can be made up to 2 days in advance. Add chopped parsley and a few more splashes of red wine vinegar and olive oil before serving, to taste." ]
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[Name] Zesty Lime Shrimp and Avocado Salsa [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-11-13T21:56:00Z [Description] Make and share this Zesty Lime Shrimp and Avocado Salsa recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "2", "1", "1", NA] [RecipeIngredientParts] ["tomatoes", "Hass avocado", "red onion", "limes", "olive oil", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.2 [FatContent] 8.4 [SaturatedFatContent] 1.1 [CholesterolContent] 239.1 [SodiumContent] 1078.8 [CarbohydrateContent] 10.6 [FiberContent] 3.9 [SugarContent] 2.0 [ProteinContent] 27.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.
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[Name] White Chicken Chili [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-13T21:56:00Z [Description] Make and share this White Chicken Chili recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "2", NA, "1", "1", NA, "1/2", "2", "2"] [RecipeIngredientParts] ["chicken breasts", "diced tomatoes", "great northern bean", "onion", "garlic clove", "chili powder", "butter", "half-and-half", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 503.6 [FatContent] 38.9 [SaturatedFatContent] 22.6 [CholesterolContent] 130.8 [SodiumContent] 716.4 [CarbohydrateContent] 12.8 [FiberContent] 2.1 [SugarContent] 5.2 [ProteinContent] 27.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute onion and garlic. Pour in crock pot. Add raw chicken. Let cook 2 hours. Drain and rinse tomatoes. Add tomatoes, beans and chili powder to crockpot. Melt butter, half and half and parmasan cheese in a saucepan. Cook until combined. Add to crockpot. Cook until warm.
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[Name] Veggie Pizza [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2017-11-13T21:57:00Z [Description] Make and share this Veggie Pizza recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["sour cream", "cream cheese", "dried dill weed", "onion", "celery", "radish", "red bell pepper", "broccoli", "carrot"] [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] 8.0 [RecipeYield] nan [RecipeInstructions] ["#1 - Preheat oven to 350 degrees F (175 degrees C]. Spray a jellyroll pan with non-stick cooking spray.", "#2 - Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.", "#3 - Bake for 10 minutes, let cool.", "#4 - In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust. Arrange the onion, carrot, celery, broccoli, radish, bell pepper and broccoli on top of the creamed mixture. Cover and let chill. Once chilled, cut it into squares and serve." ]
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[Name] Saucy Pepper Steak [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-13T21:57:00Z [Description] Make and share this Saucy Pepper Steak recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2", "3", "1/2", "2"] [RecipeIngredientParts] ["green pepper", "onion", "boneless beef top sirloin steak", "garlic cloves", "black pepper", "light soy sauce", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.4 [FatContent] 3.4 [SaturatedFatContent] 1.1 [CholesterolContent] 34.0 [SodiumContent] 1057.3 [CarbohydrateContent] 38.2 [FiberContent] 3.0 [SugarContent] 10.2 [ProteinContent] 17.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] COOK and stir vegetables in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 minute or until crisp-tender. Transfer to large bowl; cover to keep warm. ADD meat, garlic and black pepper to skillet; cook and stir 3 minute or until meat is done. Stir in soy sauce; cook 1 minute Stir in barbecue sauce; cook 2 to 3 minute or until heated through, stirring frequently. COMBINE meat mixture with vegetables. Serve over rice.
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[Name] Tuna Melts [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-11-13T21:57:00Z [Description] Make and share this Tuna Melts recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA] [RecipeIngredientParts] ["tuna", "mayonnaise", "cheddar 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] Mix mayo and tuna, spread on bread, cover with cheese, toast in toaster oven. Serve.
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[Name] Tacos [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-13T21:57:00Z [Description] Make and share this Tacos 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] ["ground beef", "salsa", "sour cream", "flour tortilla"] [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] Brown meat, drain, add seasoning, warm tortilla. eat.
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[Name] Taco Soup [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-13T21:57:00Z [Description] Make and share this Taco Soup 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, NA] [RecipeIngredientParts] ["ground beef", "onion", "water", "canned tomato", "canned tomato", "pinto beans", "sour cream", "cheese", "tortilla chips"] [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] Brown the meat with onions . Add taco seasoning mix and water according to package. Add rest of ingredients and bring to a boil. Serve with a slice of Valveeta, cheese, and sour cream.
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[Name] Tomato Basil Parmasan Soup [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-13T22:19:00Z [Description] Make and share this Tomato Basil Parmasan Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1", "4", "1/2", "1/2", "1", "1/2", "2", "1", "1/4"] [RecipeIngredientParts] ["diced tomatoes", "celery", "carrot", "onion", "dried oregano", "dried basil", "fresh basil", "chicken broth", "bay leaf", "flour", "parmesan cheese", "butter", "half-and-half", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 635.6 [FatContent] 46.2 [SaturatedFatContent] 28.1 [CholesterolContent] 127.8 [SodiumContent] 2017.1 [CarbohydrateContent] 34.9 [FiberContent] 5.1 [SugarContent] 10.1 [ProteinContent] 22.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] a large slow cooker. 2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft. 3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end]. 4. Cover and cook on LOW for another 30 minutes or so until ready to serve.
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[Name] Swiss Chicken Supreme [AuthorId] 1803489757 [AuthorName] CamDrake [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-13T22:25:00Z [Description] Make and share this Swiss Chicken Supreme recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["chicken breast", "onion", "garlic powder", "swiss cheese", "sour cream", "milk", "butter"] [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 the chicken in a 13 x 9 x 2 baking dish coated with nonstick cooking sprat. Sprinkle with mince onion, garlic powder, salt, and pepper. Top each with a slice of cheese. In a small bowl, combine the soup, sour cream, and milk; pour over chicken. Toss the cracker crumbs and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes or until chicken juices run clear and crumbs are golden.
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[Name] Crazy Corn Casserole [AuthorId] 2001786376 [AuthorName] Christopher D. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-13T22:57:00Z [Description] Make and share this Crazy Corn Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "16", "2"] [RecipeIngredientParts] ["whole corn", "butter", "sour cream", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 676.2 [FatContent] 44.3 [SaturatedFatContent] 23.9 [CholesterolContent] 139.8 [SodiumContent] 1110.8 [CarbohydrateContent] 64.2 [FiberContent] 5.7 [SugarContent] 7.3 [ProteinContent] 10.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix altogether and place in a 13 x 9 dish. Bake at 350 degrees.
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[Name] Egg Nog [AuthorId] 2001786376 [AuthorName] Christopher D. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-11-13T22:58:00Z [Description] Make and share this Egg Nog 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/2001786376/hTmDZySRSCRIFxcc4Rki_Egg%20Nog.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1", "4", "2/3", "1", "1"] [RecipeIngredientParts] ["eggs", "sweetened condensed milk", "vanilla", "heavy whipping cream", "nutmeg", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.2 [FatContent] 12.9 [SaturatedFatContent] 7.2 [CholesterolContent] 130.5 [SodiumContent] 311.4 [CarbohydrateContent] 22.6 [FiberContent] 0.0 [SugarContent] 22.3 [ProteinContent] 8.6 [RecipeServings] 12.0 [RecipeYield] 1/2 gallon [RecipeInstructions] Beat eggs, milk, sweetened condensed milk, vanilla, and salt together. Beat heavy whipping cream to soft peaks. Fold in soft peaks into egg mixture. Serve cold. About 2 hours in the refrigerator.
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[Name] PERI PERI CHICKEN [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-13T22:58:00Z [Description] Amazing story! The origin of this recipe starts in Africa, it got on the boats to the Caribbean where some local ingredients were added, and then it went on ships to SE Asia where even more ingredients were added. Now it is the greatest chicken you will ever taste! [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Peanut Butter", "African", "Asian", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 -3", "4", "1", "3", "3", "1", "1/2", "1/2", "1/2", "1", "1/4", "1 1/2", "1/8", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["chicken", "dried ancho chile", "lemon juice", "water", "sea salt", "brown sugar", "Chinese five spice powder", "lemon pepper", "dried thyme", "olive oil", "fresh onion", "fresh garlic", "fresh ginger", "tomato paste", "peanut butter", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 394.0 [FatContent] 27.9 [SaturatedFatContent] 7.3 [CholesterolContent] 113.4 [SodiumContent] 1305.1 [CarbohydrateContent] 5.7 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 29.5 [RecipeServings] 6.0 [RecipeYield] 3 Pounds [RecipeInstructions] Simmer the chilies in the lemon & water for 10 minutes. Add chilies and all other ingredients (except for the chicken] in a processor and blend until it's paste. Coat all chicken pieces with paste, marinate for 15 minutes up to 24 hours. Grill with offset heat or bake in the oven at 375 degrees till the color of Coca-Cola! Approximately 1 hour?
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[Name] Gluten Free Banana Muffins With a Bit of Yum [AuthorId] 2001788481 [AuthorName] Lisa T. [CookTime] PT28M [PrepTime] PT7M [TotalTime] PT35M [DatePublished] 2017-11-13T22:58:00Z [Description] Recipe is flexible and can be used for a variety sweet breads by altering the contents. If you really must have gluten in your diet, you can adjust that too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001788481/sBtmgdOzT4Gsmu4GSCEN_IMG_1202%5B1%5D.JPG" [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/3", "2", "2 1/2", "2", "1/2", "1 1/2", "1 1/2", "1", "1", "3/4", "1", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "bananas", "apples", "honey", "all-purpose flour", "oats", "baking powder", "baking soda", "salt", "walnut pieces", "pecan pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.9 [FatContent] 19.7 [SaturatedFatContent] 6.3 [CholesterolContent] 51.3 [SodiumContent] 361.9 [CarbohydrateContent] 54.0 [FiberContent] 5.0 [SugarContent] 23.8 [ProteinContent] 8.3 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] In a medium mixing bowl, combine softened or melted butter (I use smart Balance] and sugar. Add eggs, fruit and honey; mix well. Combine dry ingredients in a a small mixing bowl, then and add to the wet ingredients along with the nut meats. Stir just until moistened. Butter muffin pan and evenly distribute to make 12-16 muffind. My pan is mad of deep squares which makes 12 perfectly. Bake at 350 degrees for 28 minutes or until golden brown. You may need to check on them periodically over the last 10 minutes the first time in case your oven cooks differently than mine. Move to a wire rack to tempt everyone about the house.
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[Name] Shrimp Fried Rice [AuthorId] 2186710 [AuthorName] jakbind [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-13T22:58:00Z [Description] Make and share this Shrimp Fried Rice 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/2186710/slA4KxAAT5OZIOkqDHHY_shrimp-fried-rice-vertical-a-1600.jpg" [RecipeCategory] Chinese [Keywords] ["Asian", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "1/2", NA, "1/2", "3", "3", "2", "4", "3/4", "1", "1"] [RecipeIngredientParts] ["raw shrimp", "kosher salt", "fresh ground black pepper", "cornstarch", "canola oil", "eggs", "green onions", "rice", "soy sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 918.9 [FatContent] 17.0 [SaturatedFatContent] 2.5 [CholesterolContent] 210.8 [SodiumContent] 939.6 [CarbohydrateContent] 159.5 [FiberContent] 3.9 [SugarContent] 0.4 [ProteinContent] 26.8 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] ["1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.", "2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat] on high heat.", "When the pan is very hot (a drop of water instantly sizzles when it hits the pan], swirl in one tablespoon of the cooking oil to coat the pan.", "3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.", "Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!].", "Use a slotted spoon to scoop the shrimp out of the pan to a bowl.", "4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.", "When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.", "5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking], add the green onions and sauté for 15 seconds.", "Then add the leftover cooked rice to the pan and stir with the green onions to mix well.", "Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.", "Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.", "6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.", "Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.", "Heat everything until sizzling hot. Add more soy sauce to taste." ]
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[Name] Low Sugar Lemon Cheesecake Pie [AuthorId] 2078382 [AuthorName] jvalen [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-13T22:59:00Z [Description] Make and share this Low Sugar Lemon Cheesecake Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1", "2", "1/3", "1", "1/4", "1", "2"] [RecipeIngredientParts] ["cream cheese", "stevia", "sour cream", "eggs", "lemon juice", "vanilla", "salt", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 385.3 [FatContent] 33.8 [SaturatedFatContent] 16.5 [CholesterolContent] 123.9 [SodiumContent] 412.8 [CarbohydrateContent] 14.3 [FiberContent] 0.9 [SugarContent] 3.3 [ProteinContent] 7.0 [RecipeServings] 8.0 [RecipeYield] 1 Pie [RecipeInstructions] Preheat oven to 325°F In food processor, process cream cheese, sugar, sour cream, eggs, lemon juice, vanilla extract and salt until smooth. Pour into par baked pie crust and bake until the center is wobbly (40-50 minutes]. Let cool then chill until firm (4-5 hours]. Top with lemon zest before serving.
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[Name] Sous Vide Ribeye With Fig Reduction [AuthorId] 2001756836 [AuthorName] POV_Italian_Cooking [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-13T22:59:00Z [Description] The coupling of a perfectly cooked ribeye with the flavor of red wine makes for a perfect dinner. Using a sous vide to cook a ribeye ensures that any aspiring home chef keeps this dinner perfect by cooking a flawless medium steak without the possibility of overcooking the centerpiece of this dish. Adding layers of flavor to the perfectly cooked ribeye increases the culinary experience to an event rather than just an average dinner. In this video I pair a perfectly cooked and seared ribeye with a reduction of figs, chianti and balsamic vinegar that will provide your nose and palate with an experience you won’t soon forget. Watch how I use my sous vide to prepare a perfectly cooked ribeye that I complement with a fig, chianti and balsamic reduction in Episode 67 of POV Italian Cooking at https://youtu.be/uH2QSPnwN3k [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001756836/AU8PRffpTIG4T2xsSzMR_IMG_9649.JPG" [RecipeCategory] European [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["fresh fig", "butter", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 998.6 [FatContent] 56.5 [SaturatedFatContent] 24.2 [CholesterolContent] 169.5 [SodiumContent] 199.6 [CarbohydrateContent] 58.0 [FiberContent] 6.6 [SugarContent] 47.2 [ProteinContent] 42.0 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Watch video at https://youtu.be/uH2QSPnwN3k to see how this dish is made. prepare sous vide by warming water to 135 degrees.
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[Name] Chicken Pot Pie [AuthorId] 2214374 [AuthorName] Godless 1 [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-11-13T23:00:00Z [Description] Ooey gooey chicken pot pie with a rotessierie chicken and made with in about an hour and a half start to finish [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1", "1/2", "1", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["potatoes", "garlic", "celery", "onion", "butter", "all-purpose flour", "half-and-half", "chicken broth", "chicken"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.5 [FatContent] 25.0 [SaturatedFatContent] 12.2 [CholesterolContent] 84.2 [SodiumContent] 459.1 [CarbohydrateContent] 41.5 [FiberContent] 5.4 [SugarContent] 2.2 [ProteinContent] 19.2 [RecipeServings] 8.0 [RecipeYield] 2 Per person [RecipeInstructions] Peel potatoes and dice into squares you would want to put in your mouth. Melt butter in saucepan just aboove medium head and add potatoes for 5 minutes. Stirring often. While potatoes are cooking, dice onion and celery. Add after the 5 minutes is up, add the rest of the vegetables and cook 10 minutes or until onion is soft. Garlic, onion, defrosted veggies, celery. . Add flour and toss for 2 minutes or so. Add liquid and stir slowly from the bottom til bubbly. Once heated, add chicken, stir a few times and remove from heat. Add salt and peppe. . Spray 9x13 pan with non stock and roll out two pie crusts. Pour in cpp mixture , sprinkle reason salt all over top,then add other two crusts on top. Poke holes all around and heat at 400 for about 40 minutes or more or until crust is to your liking.
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[Name] Spinach Casserole [AuthorId] 549897 [AuthorName] dafg3030 [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2017-11-13T23:00:00Z [Description] A delicious meatless dish that can be eaten as a main course or it makes for a great side with chicken or turkey. I make a quad recipe for every holiday and it is always a hit. Have been making this for 30 years now. It is great hot or cold the next day! Serves about 8-10 people as a side dish and about 4-5 people as a main dish. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["8", "1/2", "1", "10", "2", "1", "1", "1/2", "1/8", "1", "3/4", "2", "2"] [RecipeIngredientParts] ["butter", "onion", "frozen chopped spinach", "garlic cloves", "ground black pepper", "salt", "dried tarragon", "nutmeg", "cottage cheese", "sour cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.1 [FatContent] 20.3 [SaturatedFatContent] 11.4 [CholesterolContent] 76.4 [SodiumContent] 694.6 [CarbohydrateContent] 28.8 [FiberContent] 2.5 [SugarContent] 3.9 [ProteinContent] 13.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil noodles and drain. Toss with 2 tablespoons butter in a casserole pan. While noodles are boiling, sautee onion and garlic in 4 tablespoons butter in large pan until onions are translucent. Add frozen spinach, salt, pepper, tarragon and nutmeg to pan. Cover and cook over medium-low heat for about 5 minutes. Occasionally chop spinach and stir up to ensure it all cooks down. Uncover and cook for 1-2 more minutes so that some of the liquid evaporates. Add mixture to cooked noodles in casserole pan and gently stir to mix. Add cottage cheese and sour cream to casserole dish and gently stir until evenly mixed. Smooth the top so it is even. In saucepan, melt 2 tablespoons butter. Shut off heat and add breadcrumbs and Parmesan cheese. Stir together. Use fork to smooth out any chunks that may form. You want this mixture to be moist but not wet. Add even parts breadcrumbs and Parmesan cheese to the mixture, if the mixture is too wet, until it is moist. Sprinkle the breadcrumb mixture over the top of the casserole dish until fully covered. Bake at 375 degrees F uncovered for 30 minutes. Hint: I always make more of the topping mixture because it cooks up so crisp and delicious. For a single batch I make 4 times the amount called for. Just make sure that the casserole is completely covered in the topping mixture.
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[Name] Unconventional Mincemeat (Suet-Free) [AuthorId] 389553 [AuthorName] Mrs Potato Head [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-11-13T23:01:00Z [Description] I’ve made Mincemeat many, many times in the past, but wanted to have a go at one without suet. I’ve paged through several recipes, but ended up doing my own thing. I don’t really care for currants, so I don’t use them in my baking. I love apricots and prunes, and have them to hand, so I’ve used these here instead. I also haven’t used sultanas as I always have raisins in the pantry (great in curry’s), and don’t see there is enough difference between the two to justify buying both. We have fruit trees up in the top meadow and I found I still had one little pear left on the tree whilst I was collecting the cooking apples, so he went in too, but obviously you could just use apples. My total yield was around 2.7kg and I filled the equivalent of 7 regular jam jars. So here it is, my ‘Unconventional Suet-less Mincemeat’ recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/389553/ZVQov13hSpeVHEPPb3OY_23599945_2185729651654324_973394111_o.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Christmas", "Sweet", "Canning", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["350", "25", "1", "400", "250", "2", "1", "1", "1", "150", "350", "450", "75", "100", "100", "1", "1", "1", "1/2", "125"] [RecipeIngredientParts] ["raisins", "rum", "prunes", "cooking apples", "pear", "orange", "lemon", "apple cider", "sugar", "butter", "ground mixed spice", "ground ginger", "ground cinnamon", "ground nutmeg", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2529.8 [FatContent] 38.3 [SaturatedFatContent] 25.3 [CholesterolContent] 59.4 [SodiumContent] 435.7 [CarbohydrateContent] 554.6 [FiberContent] 42.8 [SugarContent] 435.2 [ProteinContent] 15.6 [RecipeServings] nan [RecipeYield] 2 2/3 KG [RecipeInstructions] ["1.\tSteep the Raisins in a jug with the 25ml of Rum and your choice of hot Tea. I have some wonderful Gunpowder Green Tea with Absinthe I pug away for these kind of things.", "2.\tPrepare the Prunes, Apricots, Apples and Pear. Destoning the Prunes can take a while, so if you need to do this, do it first. The apples and little pear came to about 555g altogether, so that’s what you are aiming for in apples only if you omit the pear.", "3.\tZest and juice the Orange and Lemon.", "4.\tPut the Cider, Sugar and Butter in a large, heavy-based saucepan and gently heat to dissolve the sugar and melt the butter.", "5.\tDrain off the liquid from the Raisins and add the rehydrated fruit to the pan, followed by the rest of the prepared Fruit, Candied Peel, Juice and Zest, and simmer half covered for about 35 minutes, stirring occasionally.", "6.\tAfter 35 minutes, the apples should be soft. Now add the magic; the Almond Flour, Desiccated Coconut, 125ml of Rum, and all those wonderful Spices. Cook for another 5 minutes stirring all the time.", "7. Have a little taste (that’s Christmas on a spoon right there] before spooning into your sterilised jars." ]
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[Name] Garden Style Turkey Meat Loaf [AuthorId] 2000617947 [AuthorName] runrgrl0730 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-11-13T23:01:00Z [Description] I have used this recipe for years. I am pretty sure it came from an old cooking light magazine. I love it and it makes amazing sandwiches with the left overs. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "6", "1", "1/2", "1/2", "2", "1/3", "1 1/2", "1/2", "1/4"] [RecipeIngredientParts] ["lean ground turkey", "fresh spinach leaves", "spinach", "Quaker Oats", "onion", "carrot", "skim milk", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.8 [FatContent] 9.8 [SaturatedFatContent] 2.5 [CholesterolContent] 78.5 [SodiumContent] 317.0 [CarbohydrateContent] 13.3 [FiberContent] 2.5 [SugarContent] 1.4 [ProteinContent] 26.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat Oven to 350. combine all ingredients in a larget bowl. Mix lightly but thoroughly. in 13'x9\" baking pan, shape loaf into 9x5 loaf in center of pan. bake 45-50 min or until medium doneness and juices run clear. let stand 5 min before slicing.
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[Name] Porcini and Sage Roasted Turkey [AuthorId] 1349472 [AuthorName] bjhgimbrone [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-11-13T23:01:00Z [Description] Make and share this Porcini and Sage Roasted Turkey recipe from Food.com. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] nan [RecipeIngredientQuantities] ["8", "1", "1", "1", "1/2", "1/4", "1/4", "1/3"] [RecipeIngredientParts] ["turkey breast", "dried porcini mushrooms", "poultry seasoning", "kosher salt", "ground black pepper", "butter", "mayonnaise", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.3 [FatContent] 21.1 [SaturatedFatContent] 7.2 [CholesterolContent] 168.0 [SodiumContent] 639.0 [CarbohydrateContent] 0.3 [FiberContent] 0.0 [SugarContent] 0.2 [ProteinContent] 53.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Grind the Porcini mushrooms into dust in a blender or magic bullet. Add Bell’s seasoning, salt and pepper and mix well. Whisk together the softened butter and mayonnaise until smooth. Add the mushroom powder and seasoning mix and stir until well incorporated. Remove the turkey from the packaging and remove any innards from the cavity. Rinse and pat dry. Place the turkey in a large roasting pan. Carefully separate skin from the meat by sliding your hand underneath the skin being careful not to break it. Stuff the mushroom mixture liberally under the skin, and massage the outside of the skin so it’s evenly distributed. Rub any remaining butter mixture on the outside of the skin and make sure the skin is covering the meat and hasn’t pulled away from the top. Sprinkle with additional salt and pepper if desired. Roast upright in a 400°F oven for one hour and 15 minutes, or until a meat thermometer inserted in the thickest part of the breast reads 160° (F.]. Let the turkey rest (loosely tented with tinfoil to keep warm] for one hour before carving to prevent the meat from drying out while cutting. For the gravy: Pour off pan juices after carving and remove most of the fat that floats to the top. Whisk 1/3 cup of sour cream into the defatted pan juices. Taste and season with salt and pepper if necessary before serving.
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[Name] Salted Caramel-Chocolate Pecan Pie [AuthorId] 1349472 [AuthorName] bjhgimbrone [CookTime] PT1H20M [PrepTime] PT25M [TotalTime] PT1H45M [DatePublished] 2017-11-13T23:02:00Z [Description] Make and share this Salted Caramel-Chocolate Pecan Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1 1/2", "3/4", "1/3", "1/3", "1", "1", "3", "1", "3/4", "1", "1/3", "4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "all-purpose flour", "light corn syrup", "vanilla extract", "eggs", "pecans", "sugar", "lemon juice", "heavy cream", "butter", "salt", "pecan halves", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 882.0 [FatContent] 62.1 [SaturatedFatContent] 21.9 [CholesterolContent] 144.3 [SodiumContent] 544.1 [CarbohydrateContent] 81.2 [FiberContent] 5.7 [SugarContent] 59.5 [ProteinContent] 8.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Step 1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell. Step 2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.] Remove from oven to a wire rack. Step 3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.] Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.] Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute]. Stir in table salt. Step 4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt. Step 5. Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.
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[Name] Chicken Chop Suey [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-11-14T03:51:00Z [Description] Make and share this Chicken Chop Suey 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/53/43/83/V3nCuL7KROGRKc6P028Y_2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/wYQDaNo1QTmqzgvdz91Z_water%20chestnuts%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/X09jpihYRhKAoSP2FMqj_finished%20in%20wok%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/qwQt6u6SCas7vVHj8zfA_chicken%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/yZzc3SLVTAq07GJeZkaI_beansprouts%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/vcw2THzXRUShY02jHsFA_vegetables%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/43/83/WJ5yn1bSBazfzTMflkkI_Chicken%20marinating%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/27sH7wjyTRuFh4PbHfu4_served%201%20s.jpg" ] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Chinese", "Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1", "1/2", "400", "200", "200", "200", "200", "1", "1", "150", "150", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["garlic", "oyster sauce", "soy sauce", "salt", "cornflour", "chicken breasts", "peas", "bok choy", "mushrooms", "water chestnuts", "red capsicum", "onion", "bamboo shoots", "bean sprouts", "cornflour", "oyster sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 382.9 [FatContent] 11.6 [SaturatedFatContent] 3.2 [CholesterolContent] 67.8 [SodiumContent] 1351.2 [CarbohydrateContent] 38.9 [FiberContent] 8.0 [SugarContent] 13.8 [ProteinContent] 32.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours. In a large wok, stir fry each of the vegetables (except the bean sprouts] separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl. Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes. Return all the vegetables to the wok and mix well. Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.
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[Name] GALACTOBOURIKO [AuthorId] 329671 [AuthorName] manushag [CookTime] PT50M [PrepTime] PT30M [TotalTime] PT1H20M [DatePublished] 2017-11-14T20:15:00Z [Description] Yummy custard dessert. site does not recognize filo, so make sure to have 10 sheets of filo covered with a towel ready to butter and place in 13x9 pan. five sheets on the bottom and five sheets for the top, brush butter in between each leaf with melted butter. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2/3", "4", "1/2", "1/2", "1/3", "4", "2"] [RecipeIngredientParts] ["milk", "sugar", "butter", "farina", "sugar", "flour", "eggs", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 195.5 [FatContent] 9.2 [SaturatedFatContent] 5.4 [CholesterolContent] 70.3 [SodiumContent] 98.7 [CarbohydrateContent] 23.9 [FiberContent] 0.2 [SugarContent] 14.7 [ProteinContent] 4.5 [RecipeServings] 16.0 [RecipeYield] 16 SQUARES [RecipeInstructions] Preheat oven to 375. heat milk with 2/3 cup sugar. mix farina with 1/2 cup sugar, flour, eggs and vanilla. add 1 cup hot milk. mix togethers and then add farina mixture back into milk. stir and cook until bubbling. remove from heat. add 1 stick butter and cool. butter pan and layer 5 sheets of filo with butter melted butter, in pan. pour in custard, and cover with 5 sheets of filo, buttering each layer with melted butter, and top. tuck edges into sides of pan and bake for 45-50 minutes. cool and serve with syrup. syrup: 1 cup sugar, 1/2 cup honey, 2 tbl lemon juice 1 inch cinnamon stick, 1 cup water. simmer 10 minutes, remove cinnamon and cool.
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[Name] Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2017-11-14T21:07:00Z [Description] Make and share this Twice-Baked Sweet Potatoes With Bacon-Sesame Brittle recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "1/3", "1", "6", "2", "3", "2", "2", "2"] [RecipeIngredientParts] ["bacon", "sugar", "sweet potatoes", "eggs", "unsalted butter", "white miso", "fresh ginger", "scallions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.3 [FatContent] 8.2 [SaturatedFatContent] 3.9 [CholesterolContent] 60.7 [SodiumContent] 266.0 [CarbohydrateContent] 29.7 [FiberContent] 3.3 [SugarContent] 12.8 [ProteinContent] 4.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Line a rimmed baking sheet with a silicone baking mat or parchment paper. Cook bacon in a medium nonstick skillet over medium heat until most of the fat is rendered and bacon is starting to crisp. Transfer bacon to a sieve set over a small bowl; reserve drippings. Return bacon, 1 Tbsp. drippings, sugar, and sesame seeds to same skillet. Cook over medium heat, stirring frequently, until sugar turns the color of milk chocolate, about 5 minutes (do not burn]. Transfer mixture to prepared baking sheet and use a spatula to spread out evenly; let cool. Break brittle into shards. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature. Preheat oven to 400°. Place sweet potatoes on a foil-lined baking sheet. Roast until tender, 45–55 minutes. Let sit until cool enough to handle. Slice potatoes in half lengthwise. Working over a large bowl, scoop out flesh from 8 halves, leaving a 1/2-inch-thick layer inside skins. Place potato halves on same foil-lined baking sheet. Scoop flesh from remaining 4 halves; discard skins. Mash sweet potato flesh with a whisk; add eggs, butter, miso, and ginger and stir until mixture is smooth. Spoon or pipe filling into reserved skins. DO AHEAD: Can be made 6 hours ahead. Cover and chill. Bake potatoes until the tops are lightly puffed and golden brown, 30–35 minutes (potatoes will take longer if they've been chilled]. Top potatoes with bacon-sesame brittle and scallions.
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[Name] Gingerbread OREO Truffles [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-11-14T22:06:00Z [Description] The Gingerbread Oreos are seasonal. Stock up and freeze them for later use. Can, also, be made into "pops". Chill time not included. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "8", NA] [RecipeIngredientParts] ["vanilla", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 91.6 [FatContent] 3.6 [SaturatedFatContent] 1.6 [CholesterolContent] 5.5 [SodiumContent] 65.5 [CarbohydrateContent] 8.3 [FiberContent] 0.3 [SugarContent] 5.4 [ProteinContent] 0.8 [RecipeServings] nan [RecipeYield] 45 balls, approximately [RecipeInstructions] Crush the Oreos into fine crumbs with a food processor or use a Ziploc bag with a rolling pin. Add the crumbs to a stand mixer with a large bowl with the softened cream cheese. Mix until incorporated. Roll the mixture into 1\" balls. Place on a cookie sheet lined with parchment paper. Refrigerate for about 1 hour, until firm. To Coat: Melt the vanilla candy melts slowly, either in the microwave or on the stovetop according to directions on package. Drop one or two truffles into the melted chocolate and use a fork to remove balls, letting the excess chocolate drip. Place the balls back on the waxed paper. Add the toppings, before the chocolate hardens. Store in the refrigerator.
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[Name] Persimmon Margarita [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-14T22:34:00Z [Description] Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 -3", "1/2", NA, NA, NA, "1 3/4", "1", NA] [RecipeIngredientParts] ["fuyu persimmons", "ground cinnamon", "fine salt", "lime wedge", "lime juice", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 7.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.6 [CarbohydrateContent] 2.4 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["To make the persimmon purée: In a blender, purée the persimmon pulp (with skins], adding simple syrup to taste. This makes about one-half cup purée. The purée will keep, covered and refrigerated, for up to 1 week.", "Prepare a martini glass by placing 1 part cinnamon and 2 parts salt (taste and adjust ratio as desired] on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture.", "In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon purée and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel." ]
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[Name] Grapes in Port Wine Sauce [AuthorId] 2001795452 [AuthorName] vdelcarpio [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-11-14T22:41:00Z [Description] During fall and holiday entertaining, desserts often command the spotlight. For inspiration, use the beautiful, vibrant colours of autumn to inspire unique desserts. [Images] character(0) [RecipeCategory] Grapes [Keywords] ["Fruit", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3"] [RecipeIngredientParts] ["port wine", "cinnamon stick", "honey", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 17.6 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml], about 15 to 20 minutes.", "Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days.", "Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti." ]
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[Name] Grapes and Wild Rice Stuffing [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H5M [PrepTime] PT15M [TotalTime] PT1H20M [DatePublished] 2017-11-14T22:41:00Z [Description] This stuffing recipe starts with a nutty combination of brown and wild rice. Onion and celery provide a contrast in flavour and texture, as do whole or halved California grapes, which also add a lively colour pop and extra juiciness. [Images] character(0) [RecipeCategory] Grapes [Keywords] ["Fruit", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, "1/2", "1/2", "1/2", "1/2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["vegetable broth", "water", "brown rice", "wild rice", "onion", "butter", "margarine", "fresh sage", "pepper", "red seedless grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.4 [FatContent] 3.9 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 31.6 [CarbohydrateContent] 48.6 [FiberContent] 3.2 [SugarContent] 13.2 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring broth and water to boil; add brown and wild rice. Bring to boil, reduce heat, cover and simmer 45 to 55 minutes or until rice is tender and liquid is absorbed.", "Sauté onion, celery and apples in butter; add sage and pepper. Add prepared rice and grapes; mix well. Adjust seasoning with salt if necessary. Place in one-quart covered baking dish and bake at 350°F for 20 minutes or until thoroughly heated.", "Serving suggestion: Serve with roasted poultry or meats, or add half cup each diced Anaheim chilies and corn to onion mixture and sauté. Continue preparation according to directions above. Serve in warm flour tortillas." ]
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[Name] Marinated Swordfish Steaks [AuthorId] 1689601 [AuthorName] g2driver2 [CookTime] PT10M [PrepTime] PT1H20M [TotalTime] PT1H30M [DatePublished] 2017-11-14T22:42:00Z [Description] Make and share this Marinated Swordfish Steaks recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "4", "4", "1", "1"] [RecipeIngredientParts] ["swordfish steaks", "lemon juice", "soy sauce", "dry mustard", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 763.1 [FatContent] 66.3 [SaturatedFatContent] 9.8 [CholesterolContent] 112.3 [SodiumContent] 2149.4 [CarbohydrateContent] 5.0 [FiberContent] 0.6 [SugarContent] 1.5 [ProteinContent] 37.7 [RecipeServings] 2.0 [RecipeYield] 2 6 oz portions [RecipeInstructions] combine all ingredients sans fish in a shallow dish. place fish in marinade for one hour rotating every 20 min. drain and reserve marinade. broil fish for five min, brush with marinade and broil an additional five min. repeat until fish flakes easily with a fork.
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[Name] Pan Seared Salmon [AuthorId] 1689601 [AuthorName] g2driver2 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-11-14T22:42:00Z [Description] Make and share this Pan Seared Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4 -5", "1", "1", "1", "1", "1", NA, "1", "1"] [RecipeIngredientParts] ["salmon fillets", "nutmeg", "hot chili powder", "garlic powder", "onion powder", "salt", "black pepper", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.1 [FatContent] 15.0 [SaturatedFatContent] 3.1 [CholesterolContent] 146.3 [SodiumContent] 274.7 [CarbohydrateContent] 9.2 [FiberContent] 2.0 [SugarContent] 4.0 [ProteinContent] 66.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] combine spices and rub salmon. let rest for 10 minutes. grill or sear three to four minutes per side.
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[Name] Blackened Tilapia Filets [AuthorId] 1689601 [AuthorName] g2driver2 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-14T22:43:00Z [Description] Make and share this Blackened Tilapia Filets recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["Healthy", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1", "2", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["chili powder", "cayenne pepper", "black pepper", "paprika", "onion powder", "garlic powder", "oregano", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.0 [FatContent] 2.8 [SaturatedFatContent] 0.8 [CholesterolContent] 56.8 [SodiumContent] 112.3 [CarbohydrateContent] 7.1 [FiberContent] 2.6 [SugarContent] 1.7 [ProteinContent] 24.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] coat filets with spice rub. let rest 15 - 20 min before cooking 2-3 min per side.
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[Name] Braised Cauliflower With Bacon [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2017-11-14T23:10:00Z [Description] We saw Lidia Bastianich cook this on CreateTV this morning and had to try it! I had to guess-timate some of the times/amounts, but as she said, "You want to adjust the amounts based on the size of your cauliflower!" Easy and so tasty -- could be either a side dish or an entree. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Cauliflower", "Vegetable", "Meat", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "3 -4", "1/4", "1", "1", "1/2", NA] [RecipeIngredientParts] ["cauliflower", "olive oil", "garlic cloves", "thick slab bacon", "pancetta", "yellow onion", "whole tomatoes", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 567.0 [FatContent] 40.8 [SaturatedFatContent] 10.7 [CholesterolContent] 38.6 [SodiumContent] 586.1 [CarbohydrateContent] 40.3 [FiberContent] 12.4 [SugarContent] 20.2 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Remove stem from cauliflower (but you can keep the leaves, if any -- they're delicious!].", "Sauté garlic and bacon in olive oil in a large heavy pot until lightly browned. Add onions and continue to sauté until onions are softened.", "Add cauliflower stem-side down. Pour tomatoes over and season with salt, pepper, and red pepper flakes. Bring to a boil, cover, and simmer on low for about an hour or until done (will depend on size of cauliflower -- mine took about 70 minutes].", "Remove cauliflower, bring sauce to simmer and let reduce for a little while, then pour over cauliflower and serve." ]
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[Name] Spinach and Cheese Crustless Quiche (SKF) [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-11-15T00:53:00Z [Description] Make and share this Spinach and Cheese Crustless Quiche (SKF) 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/53/43/94/rVmz5JhQeqVDzfhhjsgw_20171114_190908.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/35/8/J570yyuXTjSiOi41H08Y_20171114_190922.jpg"] [RecipeCategory] Breakfast [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "3", "2", "1", "8", "1/3", "2/3", "1", "1", "1", "6", "1/2", "1/4", NA] [RecipeIngredientParts] ["garlic cloves", "olive oil", "cottage cheese", "parmesan cheese", "mozzarella cheese", "basil", "cayenne pepper", "eggs", "salt", "fresh ground pepper", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 305.3 [FatContent] 19.0 [SaturatedFatContent] 7.7 [CholesterolContent] 311.4 [SodiumContent] 1399.4 [CarbohydrateContent] 8.2 [FiberContent] 2.1 [SugarContent] 2.5 [ProteinContent] 26.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Spray a saute pan with Olive Oil Spray and add the 2 teaspoons of Olive Oil. Heat pan, add baby spinach and saute for about 5 - 10 minutes. Add garlic and continue to saute. Strain spinach and garlic when done. Set aside to cool. Grate the mozzarella cheese. Prepare a 9\" pie plate by spraying with Olive Oil. Preheat Oven to 350 degrees. Beat the 4 eggs in a large bowl, then mix in the remaining ingredients. Pour into prepared pie plate. Bake for 40 minutes or until center is set. Garnish with Fresh Basil. 21 DAY FIX BREAK DOWN: 1 GREEN, 1 RED AND 1 BLUE.
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[Name] Muffin Tin Meat Loaf [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-15T21:22:00Z [Description] A serving of vegetables has made its way into these mini chicken meat loaves, but you wouldn't know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to one month. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1", "1/4", "1/4", "1", "1/2", "3/4", "1", "1/2", "3", "3", "1/3"] [RecipeIngredientParts] ["cremini mushrooms", "ground chicken", "onion", "carrot", "garlic clove", "Worcestershire sauce", "egg", "mustard", "brown sugar", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.2 [FatContent] 4.0 [SaturatedFatContent] 1.1 [CholesterolContent] 48.0 [SodiumContent] 201.1 [CarbohydrateContent] 11.5 [FiberContent] 0.7 [SugarContent] 5.9 [ProteinContent] 8.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350°F/175°C.", "Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.", "In a large mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.", "Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.", "In a small bowl, mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mashed potatoes and steamed green beans." ]
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[Name] Breakfast Boost Recipe [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-11-15T21:22:00Z [Description] A teaspoon sprinkled into smoothies, yogurt or oatmeal helps to set blood sugar levels and keep energy steady throughout the day. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["cinnamon", "turmeric", "stevia powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.4 [CarbohydrateContent] 1.9 [FiberContent] 1.1 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients and place into a jar on the breakfast table. Add mixture to yogurt, a fruit smoothie or porridge for protein and fibre-packed breakfasts all week long. Make sure to consume within one month.
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[Name] PB and G Muffins [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-11-15T21:22:00Z [Description] Fans of peanut butter and jelly sandwiches will fall in love with the way that California grapes add pop to this delicious peanut butter muffin. Enjoy them for breakfast or give them as a gift to say thanks, welcome or happy holidays. Wrap in brown parchment and tie with ribbon or raffia for a country kitchen look. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1 1/2", "1/2", "1/2", "1/2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "salt", "baking powder", "sugar", "butter", "crunchy peanut butter", "eggs", "milk", "seedless grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.7 [FatContent] 14.8 [SaturatedFatContent] 6.5 [CholesterolContent] 54.2 [SodiumContent] 286.7 [CarbohydrateContent] 34.9 [FiberContent] 1.6 [SugarContent] 14.8 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 350° F. Line muffin tin with 12 paper muffin cups. Sift together the flour, salt and baking powder.", "In another bowl, add sugar, melted butter, peanut butter and eggs and mix until well combined. Stir in the dry ingredients and the milk until evenly moistened. Do not overmix; batter will be slightly lumpy.", "Fold in grapes. Spoon batter into the prepared muffins cups and top with a teaspoon of grape jelly. Bake in preheated oven until muffins are golden brown, 14 to 16 minutes. Cool before serving." ]
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[Name] Mascarpone Brownies [AuthorId] 2175548 [AuthorName] Patrick B. [CookTime] PT1H15M [PrepTime] PT5M [TotalTime] PT1H20M [DatePublished] 2017-11-15T21:24:00Z [Description] This brownie recipe redefined what the word "brownie" meant for me. The mascarpone keeps the brownie intensely moist without the need to present undercooked goo as a finished product. This allows the chocolate flavors to develop fully as they cook, and boy is there some intense chocolate flavor in this, especially if you use higher-quality chocolate ingredients. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "3", "1", "1/2", "1/2", "3", "2", "1/2", "1/2", NA, "6", "6", "3"] [RecipeIngredientParts] ["unsalted butter", "sugar", "cocoa powder", "mascarpone cheese", "eggs", "pure vanilla extract", "all-purpose flour", "salt", "ganache", "heavy whipping cream", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.1 [FatContent] 31.5 [SaturatedFatContent] 19.4 [CholesterolContent] 97.0 [SodiumContent] 116.6 [CarbohydrateContent] 27.3 [FiberContent] 4.6 [SugarContent] 15.8 [ProteinContent] 5.5 [RecipeServings] 13.0 [RecipeYield] 25 Brownies [RecipeInstructions] Preheat oven to 325°F and grease an 8x8 baking pan. In a double boiler melt butter and chocolate, stirring frequently. When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy. Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth. Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters]. Pour batter into prepared pan and smooth top to ensure even baking. Bake for 40-50 minutes until tester comes out clean. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges]. This will help the ganache coat evenly. Leave in pan and set on wire rack to cool. About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm]. In a double boiler heat butter, cream, and chocolate until melted, stirring frequently. Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator. Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5\"x1.5\" in size]. Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.
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[Name] Home-Style Deviled Eggs [AuthorId] 2001797822 [AuthorName] Abikadabi0204 [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2017-11-15T21:24:00Z [Description] Make and share this Home-Style Deviled Eggs recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["24", "1/4", "1/4", "1"] [RecipeIngredientParts] ["eggs", "mayonnaise", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.9 [FatContent] 14.3 [SaturatedFatContent] 4.7 [CholesterolContent] 558.0 [SodiumContent] 213.6 [CarbohydrateContent] 1.4 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 18.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place eggs in a large pot. Cover about 1/2 inch over eggs with water. Bring to a rolling boil then remove from heat. After eggs have stopped boiling, wait 10-15 minutes, then move eggs into a bowl of ice cold water. Make sure you wait a while to move eggs into cold water so as not to shock the eggs. Start peeling eggs. After you have peeled the eggs, cut eggs in half vertically and remove yolks an put into a medium bowl. Add Mayonnaise and Slaw mix. Beat in with a fork or with an electric mixer. Next, spoon or pipe yolk mix into the whites. Enjoy!
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[Name] Mushroom-Spinach Soup With Middle Eastern Spices [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-16T00:09:00Z [Description] Absolutely glorious soup from Melissa Clark in the *New York Times*. I combined oil and butter and used a whole lime's worth of juice; don't forget the yogurt! [Images] character(0) [RecipeCategory] Spinach [Keywords] ["Greens", "Vegetable", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "1 1/4", "1/2", "1", "2", "1 1/2", "1", "3/4", "1", "2 1/2", "1", "5", "1", NA] [RecipeIngredientParts] ["unsalted butter", "olive oil", "shallot", "tomato paste", "thyme leaves", "ground cumin", "ground coriander", "ground cinnamon", "ground allspice", "kosher salt", "black pepper", "lime", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 217.5 [FatContent] 17.8 [SaturatedFatContent] 11.0 [CholesterolContent] 45.8 [SodiumContent] 1524.4 [CarbohydrateContent] 14.8 [FiberContent] 2.1 [SugarContent] 1.0 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat 3 tablespoons butter or oil in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with remaining butter, mushrooms and shallots. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes. Using an immersion blender or food processor, coarsely purée soup. Mix in lime juice. Thin with water, as needed. Taste and adjust seasoning, if necessary. Serve with dollops of yogurt if you'd like.
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[Name] Sweet and Smoky Chili Salt for Margaritas [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-16T15:09:00Z [Description] Ingredients may be adjusted to taste. Thinking out loud, imagine this sprinkled on watermelon or cantaloupe, homemade caramels, salsa, pecans... [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2"] [RecipeIngredientParts] ["kosher salt", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.4 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1809.7 [CarbohydrateContent] 3.6 [FiberContent] 1.4 [SugarContent] 1.9 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients in a small bowl. Dip rim of glass in lime juice then into the chile mixture. Allow a few minutes to dry.
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[Name] Black Friday Chili [AuthorId] 209280 [AuthorName] David J Rust [CookTime] PT10H [PrepTime] PT1H [TotalTime] PT11H [DatePublished] 2017-11-16T16:00:00Z [Description] Created for a chili cook-off at my place of work, this is a chili created to use up leftover turkey, stuffing, and cranberry sauce. It's very spicy but the sweetness of the cranberries helps combat that heat. NOTE: The recipe, below, is made with non-leftovers. When using already-cooked turkey, mince it finely and don't over-cook. Add it at the end, with the beans. Add a bread stuffing in smaller quantities since it will not have the same thickening power as dried bread cubes. Improvise: each person's Thanksgiving meal is different and will yield different quantities of ingredients. Make this one your own! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/02/C86zq3Sb64lpbCRoxWDQ_chiliDogs.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/209280/KxCXIBBjSUmnQr9gogW3_chili02.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/02/TBfGWoskSACExlfKmdrs_chili01.jpg"] [RecipeCategory] Poultry [Keywords] ["Meat", "Thanksgiving", "For Large Groups"] [RecipeIngredientQuantities] ["5", "1/2", "1", "6", "2", "1/2", "3", "1", "2", "2", "1/4", "1", "1", "1", "2", "3", "1", "18 1/3", "32", "4", "14", "10 1/2", "10 1/2", "2 -4", NA] [RecipeIngredientParts] ["whole cumin seeds", "whole black peppercorn", "fennel seed", "green chilies", "cayenne powder", "dried ancho chile powder", "crushed red pepper flakes", "butter", "whole cumin seed", "sweet onion", "red bell pepper", "yellow bell pepper", "garlic", "ground turkey", "crushed red pepper flakes", "diced tomatoes", "crushed tomatoes", "dried epazote", "whole berry cranberry sauce", "pink beans", "black beans", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 201.7 [FatContent] 7.3 [SaturatedFatContent] 2.0 [CholesterolContent] 41.7 [SodiumContent] 165.8 [CarbohydrateContent] 20.9 [FiberContent] 3.6 [SugarContent] 8.0 [ProteinContent] 14.9 [RecipeServings] 24.0 [RecipeYield] 24 large servings [RecipeInstructions] Start by making the chili spice blend. In a deep, large, dry skillet (mine is 20\"] over medium-high heat: toast the 5 tablespoons cumin seeds, the black peppercorns, and the fennel seeds until they begin to give off a nutty aroma. Be careful not to burn them. In a spice grinder (or coffee grinder used only for spices] add the toasted spices to the dried chile de Arbol, the fresh or frozen green finger chiles, cayenne powder, and ancho chile pepper powder. Grind until everything is blended into a fine powder. After grinding the other spice ingredients, stir in 1 teaspoon of crushed, red chiles to the spice powder and set this chili spice blend aside for later. Start making the chili in the same skillet you used to toast the spices. Begin by melting the butter in the grapeseed oil over high heat. When the butter has melted, add the 1/4 teaspoon of whole cumin seeds. Stir the whole cumin seeds in the butter and oil for about a minute. Add the finely diced onion and bell peppers to the skillet and stir to coat in the oil and whole cumin seeds. Sauté until the onion pieces turn translucent. Add the minced garlic and continue to sauté until the onion pieces turn brown on the edges. Season the vegetables with a bit of kosher salt (to taste] and 1/3 of your chili spice blend. Breaking it up as you add it to the skillet, add the three pounds of ground turkey. Continue to break it up with a wooden spoon on top of the sautéing vegetables and add another 1/3 of the chili spice blend over the top. Stir the sautéd veggies into the cooking ground turkey. Season with the remaining 1 teaspoon of crushed red chiles and salt, to taste. Continue to sauté until the turkey is cooked. In a large crock pot, combine the diced tomatoes, the crushed tomatoes, and epazote. Stir in the remainder of your chili spice blend and the cranberry sauce. Add the sautéd turkey and vegetables. Stir to combine and set the crock-pot to \"low\" (approximately 200 degrees Fahrenheit/93 degrees Celsius]. Cover and cook like this for 8 hours. After 8 hours, re-stir the chili. Increase the temperature of the crock-pot to \"high\" (approximately 250 degrees Fahrenheit/120 degrees Celsius]. Add the beans to the crock-pot and stir. Based upon how much liquid you see, add in the dried bread cubes. Do this slowly and fully stir the bread in until it starts to break down. Keep adding bread in small batches until it reaches your desired thickness. Taste and season with salt. Simmer, covered, for 1 more hour. Serve.
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[Name] Easy Peach Cobbler [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-11-17T21:49:00Z [Description] Make and share this Easy Peach Cobbler recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["self-rising flour", "white sugar", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.3 [FatContent] 17.3 [SaturatedFatContent] 10.7 [CholesterolContent] 46.4 [SodiumContent] 429.0 [CarbohydrateContent] 78.6 [FiberContent] 2.4 [SugarContent] 55.5 [ProteinContent] 4.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. 1. Melt butter or margarine in 9 x 13 inch pan. 2. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan. 3. Bake at 350 deg for 30 to 40 minutes until the crust turns golden brown. Let cool for about 10 minutes before serving.
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[Name] Holiday Rice [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-11-17T21:50:00Z [Description] Make and share this Holiday Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "18", "1/2", "2", "1/3", "4", "1/2", "1"] [RecipeIngredientParts] ["dried parsley", "garlic powder", "salt", "sugar", "wild rice", "craisins", "walnut pieces", "scallions", "long-grain white rice", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 261.9 [FatContent] 7.8 [SaturatedFatContent] 2.0 [CholesterolContent] 7.6 [SodiumContent] 2492.0 [CarbohydrateContent] 41.6 [FiberContent] 3.8 [SugarContent] 8.4 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Combine long grain parboiled white rice and wild rice. 2. Add 1 heaping tablespoon seasoning mix. 3. Cook rice with 2-1/4 cups chicken stock and a tablespoon of butter and the cranberries. 4. Bring to a boil. 5. Reduce heat and cover. 6. Cook for 25-30 minutes or until liquid is gone. 7. Stir in walnuts and scallions and serve.
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[Name] Gluten Free Apple Pie With Crumble Toping [AuthorId] 1313758 [AuthorName] Crow415 [CookTime] PT1H [PrepTime] PT1H [TotalTime] PT2H [DatePublished] 2017-11-17T21:51:00Z [Description] A savory apple pie for all those special friends. :P Easily made non gluten free. I cobbled it together from other recipes that I found. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["16", "3/4", "2", "2", "8", "2", "3/4", "2", "2", "1/4", "1", "1/4", "1/4", "1/4", "2", "3/4", "3/4", "1/2", "1/3"] [RecipeIngredientParts] ["butter", "eggs", "vinegar", "sliced apples", "lemon juice", "sugar", "cornstarch", "salt", "ground cinnamon", "ground nutmeg", "ground allspice", "cider", "gluten-free vanilla extract", "light brown sugar", "ground nutmeg", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6020.5 [FatContent] 354.7 [SaturatedFatContent] 166.6 [CholesterolContent] 900.6 [SodiumContent] 5980.2 [CarbohydrateContent] 691.2 [FiberContent] 23.0 [SugarContent] 402.2 [ProteinContent] 49.0 [RecipeServings] nan [RecipeYield] 1 Pie [RecipeInstructions] Prepare the crust according to package directions. While the crust is chilling: Combine the sliced apples and lemon juice in a large mixing bowl. In a small bowl whisk together the sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled cider or apple juice concentrate and the vanilla. set the filling aside while you prepare the pie crust. Preheat the oven to 425 degrees F. Lightly grease a 9\" pie pan that is at least 2\" deep. Roll the pie crust into a 13\" circle. Transfer into the pie pan. Crumble topping: In a small bowl mix together the light brown sugar, gluten free flour and nutmeg. Next mix in the chilled butter and cut with a fork until you have a coarse, crumbly mixture. Spoon the apple filling into the pan. Sprinkle your crumble topping all over the top of the pie (use it all]. Place the pie onto a parchment paper lined baking sheet to catch any boilover. Bake the pie for 20 minutes at 425, then reduce the oven temperature to 375 and bake for an additional 40 minutes. Cool the pie before slicing. Cutting any fruit pie that is still warm is messy.
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[Name] Anna Marie's Fruit Cocktail Salad [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-17T21:51:00Z [Description] Make and share this Anna Marie's Fruit Cocktail Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", NA, "1", "2"] [RecipeIngredientParts] ["crushed pineapple", "miniature marshmallow", "maraschino cherry", "red apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 9.6 [SaturatedFatContent] 5.7 [CholesterolContent] 33.4 [SodiumContent] 107.1 [CarbohydrateContent] 44.0 [FiberContent] 2.5 [SugarContent] 37.0 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Drain fruit and add to mixture of whipped topping and miracle whip. Add marshmallows and mix all ingredients together well. Refrigerate. Note: 1 pk Dream Whip can be substituted for Whipped Topping.
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[Name] Taste of Home Cherry Cranberry Sauce [AuthorId] 692096 [AuthorName] Ambuler [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-11-17T21:54:00Z [Description] I serve this every Thanksgiving. The cherries give the tart cranberries a slightly sweet flavor. Prep time includes chilling the dish. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Thanksgiving", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1", "4"] [RecipeIngredientParts] ["sugar", "water", "tart cherries", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 106.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 3.6 [CarbohydrateContent] 27.6 [FiberContent] 1.6 [SugarContent] 24.8 [ProteinContent] 0.3 [RecipeServings] 14.0 [RecipeYield] 3 1/2 cups [RecipeInstructions] In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.
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[Name] Spelt Banana Bread [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-17T21:55:00Z [Description] We love banana bread and have recently learned that there are some health benefits in eating Spelt [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001040295/k3FGY1eGTmKkb7DZCqI1_E255060F-902B-487D-9786-A4A3CA8E6B04.jpeg" [RecipeCategory] Breads [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["300", "150", "2", "75", "50", "2", "2", "60", "60"] [RecipeIngredientParts] ["bananas", "sugar", "eggs", "plain flour", "salt", "bicarbonate of soda", "walnuts", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.9 [FatContent] 6.5 [SaturatedFatContent] 1.1 [CholesterolContent] 47.5 [SodiumContent] 188.2 [CarbohydrateContent] 34.7 [FiberContent] 1.7 [SugarContent] 23.9 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] Mash up the ripe bananas. Add the sugar and eggs and mix well. Add all the flour, salt, bicarbonate of soda and the ground walnuts into this mixture. Mix and add the natural yogurt. Line a baking tin with parchment paper, or a loaf tin liner, add the mix and bake at 180C for 25-30min, until golden and a skewer come out clean.
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[Name] Potato Breakfast Hash With Eggs and Mushrooms [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-11-17T21:55:00Z [Description] Perfect for an everyday breakfast or weekend brunch, this recipe features portabella mushroom blending seamlessly with Italian sausage, while peppers add colour to the dish. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "1/2", "1", "2", "1/4", "1/4", NA, "1/2", "4", NA] [RecipeIngredientParts] ["fresh portabella mushroom", "olive oil", "mild Italian sausage", "red onion", "garlic clove", "russet potatoes", "green pepper", "eggs", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 313.4 [FatContent] 13.1 [SaturatedFatContent] 5.1 [CholesterolContent] 200.8 [SodiumContent] 172.7 [CarbohydrateContent] 35.4 [FiberContent] 4.8 [SugarContent] 3.1 [ProteinContent] 14.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F/175°C. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped. In a large non-stick oven-safe skillet, heat olive oil over medium heat. Add chopped mushrooms, sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan. Heat pan with sausage renderings over medium heat. Add diced potatoes. Allow to cook 10 to 15 minutes until softened. Add diced peppers and increase to medium-high heat; continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2 to 3 minutes before stirring. Sprinkle with cheese. Crack eggs in each quadrant of pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
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[Name] Crescent Cookies [AuthorId] 2001786376 [AuthorName] Christopher D. [CookTime] PT8M [PrepTime] PT15M [TotalTime] PT23M [DatePublished] 2017-11-17T22:05:00Z [Description] Make and share this Crescent Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "2", NA] [RecipeIngredientParts] ["butter", "powdered sugar", "flour", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 504.8 [FatContent] 31.1 [SaturatedFatContent] 19.5 [CholesterolContent] 81.3 [SodiumContent] 271.5 [CarbohydrateContent] 52.0 [FiberContent] 1.1 [SugarContent] 19.9 [ProteinContent] 4.6 [RecipeServings] 6.0 [RecipeYield] 1 dozen [RecipeInstructions] Cream butter and powered sugar. Add Vanilla and Flour. Bake at 350 degrees for 8 minutes. Cool and coat with powder sugar.
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[Name] Easy Cheesecake [AuthorId] 2001786376 [AuthorName] Christopher D. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-17T22:05:00Z [Description] Make and share this Easy Cheesecake recipe from Food.com. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "2/3", "3", "1/2", "1", "3", "8", "1"] [RecipeIngredientParts] ["cream cheese", "sugar", "Splenda sugar substitute", "eggs", "vanilla", "sour cream", "sugar", "Splenda sugar substitute", "sour cream", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 363.9 [FatContent] 27.1 [SaturatedFatContent] 15.0 [CholesterolContent] 147.8 [SodiumContent] 233.2 [CarbohydrateContent] 24.8 [FiberContent] 0.0 [SugarContent] 24.4 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 8 Slices [RecipeInstructions] Beat cream cheese, sugar, eggs, and vanilla. Pour into a greased 9\" pie pan. 350 degrees for 22 to 25 minutes. Turn off oven remove to cool for 5 minutes. Combine topping. Spread over cheese cake. Put back in oven for 5 minutes.
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[Name] Chocolate Spoons [AuthorId] 2001050029 [AuthorName] kylena2004 [CookTime] PT2M [PrepTime] PT30M [TotalTime] PT32M [DatePublished] 2017-11-17T22:05:00Z [Description] Make and share this Chocolate Spoons recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2"] [RecipeIngredientParts] "chocolate" [AggregatedRating] nan [ReviewCount] nan [Calories] 82.7 [FatContent] 8.6 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 4.0 [CarbohydrateContent] 4.9 [FiberContent] 2.7 [SugarContent] 0.1 [ProteinContent] 2.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] melt chocolate in microwave in 30 second intervals. put sprinkles in silicon mold. pour melted chocolate in over the sprinkles. place in freezer until set. ENJOY!
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[Name] No-Cook Tomato Sauce [AuthorId] 778296 [AuthorName] Abe ray [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-17T23:35:00Z [Description] Make and share this No-Cook Tomato Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "2", NA] [RecipeIngredientParts] ["whole canned tomatoes", "garlic cloves", "garlic cloves", "fine sea salt", "olive oil", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.9 [FatContent] 9.4 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1157.0 [CarbohydrateContent] 11.3 [FiberContent] 2.7 [SugarContent] 6.4 [ProteinContent] 2.2 [RecipeServings] 3.0 [RecipeYield] 3 1/4 Cups [RecipeInstructions] ["Dump the tomatoes into the bowl of a food processor and pulse a few times until they are broken down into a chunky sauce consistency (alternatively dump them into a large bowl and crush them with a potato masher.].", "transfer the crushed tomatoes to a medium bowl and add the garlic,salt,olive oil & a grind or two of black pepper.", "let the sauce marinate for about 15 minutes before using.", "store any extra sauce in a airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months." ]
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[Name] Stuffing Butter [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-18T19:34:00Z [Description] Make and share this Stuffing Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1", "1", "1", "1", "1/2", "1/4", "1/4", "1/4", "1 1/2", "1/4"] [RecipeIngredientParts] ["butter", "dried rosemary leaves", "dried parsley flakes", "dried thyme", "rubbed sage", "celery seed", "ground black pepper", "warm water"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 103.9 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 106.9 [CarbohydrateContent] 0.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 0.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Rehydrate the onions in the 1/4 cup warm water for 30 minutes.", "Drain the rehydrated onion and press dry with paper towels.", "In a medium bowl, mix the butter and bouillon paste until well incorporated with no streaks.", "Add all of the spices and the onion and mix well.", "Store in a sealed container in the fridge for up to a week or in the freezer for up to six months.", "Slather on any available bread, top your baked potato with it, melt it down and drizzle it on your popcorn. If you want something to taste like stuffing, this is your new best friend." ]
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[Name] Quick and Easy Iced Coffee [AuthorId] 64411 [AuthorName] Tomaso Basso [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-18T19:50:00Z [Description] I've been decaffeinated for decades now,but enjoy the flavor of coffee. This recipe makes a delicious drink I love while I'm working at the desk in the afternoon. Sounds like a Torani advertisement, but I have a lot of the sugar free Torani flavors on hand and love to try different flavor combinations. This recipe uses the sugar-free chocolate and vanilla syrups combination. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/15/ftVKOUlvRpyp2h6UzDL8_20171201_142733.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/64411/UoDIH2v1SaGpsROvRE5V_20171118_123027.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4", "1"] [RecipeIngredientParts] ["water", "instant coffee crystals", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.0 [FatContent] 8.6 [SaturatedFatContent] 5.1 [CholesterolContent] 22.6 [SodiumContent] 113.6 [CarbohydrateContent] 27.6 [FiberContent] 0.5 [SugarContent] 10.8 [ProteinContent] 3.0 [RecipeServings] 1.0 [RecipeYield] 1 Large Glass [RecipeInstructions] Fill a large measuring cup with the water. Add coffee crystals and stir. Add flavored syrups and Half and Half (cream] and stir thoroughly. Fill a glass with ice cubes and pour coffee mixture over the ice. Should taste like coffee ice cream. Tip: serve with a straw, so if the ice cubes shift you don't spill it on your clothes!
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[Name] Kopanisti (Whipped Feta and Roasted Red Pepper Dip) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-18T20:07:00Z [Description] Simple and super-tasty appetizer -- especially if you use jarred roasted red pepper! From whatsgabycooking.com (I went to Middle and High School with her aunt!). The website suggests serving it with toasted pita chips or celery, but crackers work just fine! [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Peppers", "Vegetable", "Greek", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "2", "3", "2", "1", "1/2", NA] [RecipeIngredientParts] ["feta", "olive oil", "garlic cloves", "Tabasco sauce", "red pepper flakes", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.5 [FatContent] 10.5 [SaturatedFatContent] 5.1 [CholesterolContent] 26.8 [SodiumContent] 339.1 [CarbohydrateContent] 1.5 [FiberContent] 0.0 [SugarContent] 1.2 [ProteinContent] 4.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add the feta, roasted red bell pepper, olive oil, garlic, Tabasco, and red pepper flakes to a food processor. Pulse for about 60 seconds and taste. Season with salt as needed.
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[Name] New England Clam Chowder [AuthorId] 1046873 [AuthorName] Eldila [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-18T21:13:00Z [Description] Make and share this New England Clam Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["15", "1/4", "4", "1/2", "3", "3", "1/2"] [RecipeIngredientParts] ["canned clams", "bacon", "potatoes", "onion", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 358.1 [FatContent] 13.8 [SaturatedFatContent] 5.4 [CholesterolContent] 60.5 [SodiumContent] 489.6 [CarbohydrateContent] 31.9 [FiberContent] 2.5 [SugarContent] 7.5 [ProteinContent] 25.8 [RecipeServings] 6.0 [RecipeYield] 1 bowl [RecipeInstructions] Fry bacon until crisp. Remove bacon from pan. Add 1/2 cup of liquid from canned clams to pan. Add 1 1/2 cups water, potatoes and onion to pan. Cover and cook until potatoes are tender, 15-20 minutes. Add clams and 2 3/4 cups of milk. Blend remaining milk and flour/corn starch and add to pan. Cook and stir until boiling. Add salt, a dash of pepper and bacon.
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[Name] Rustic Pumpkin Bread (Country Woman) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT101H5M [PrepTime] PT30M [TotalTime] PT101H35M [DatePublished] 2017-11-18T22:41:00Z [Description] Wowzer This is a good one. Never thought about putting a streusel on top, but it sure is yummy. Recipe courtesy of Country Woman's Christmas 2008. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "For Large Groups"] [RecipeIngredientQuantities] ["3 1/2", "2", "1", "1", "1", "1/2", "3", "15", "1", "2/3", "4", "1/2", "1/3", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "ground cinnamon", "ground nutmeg", "ground cloves", "sugar", "solid pack pumpkin", "water", "eggs", "pecans", "all-purpose flour", "brown sugar", "ground cinnamon", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.0 [FatContent] 10.2 [SaturatedFatContent] 1.7 [CholesterolContent] 25.2 [SodiumContent] 167.9 [CarbohydrateContent] 33.3 [FiberContent] 0.8 [SugarContent] 20.8 [ProteinContent] 2.7 [RecipeServings] 32.0 [RecipeYield] 2 loaves [RecipeInstructions] In a large bowl, combine the first six ingredients and set aside. In a large mixing bowl, beat the sugar, pumpkin, oil, and water. Add eggs, one at a time, beating well after each addition. Stir into the dry ingredients just until moistened. Fold in pecans. Pour into 2 9x5x3 inch loaf pans. For topping, in a small bowl, combine the flour, brown sugar, and cinnamon and cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. Bake at 350 for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks.
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[Name] Snappy Pumpkin Cheesecake [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT50M [PrepTime] PT35M [TotalTime] PT1H25M [DatePublished] 2017-11-19T02:21:00Z [Description] Wow. I love this. Not too sweet--just incredible flavors. Recipe courtesy of 2009 Taste of Home Annual Recipes. [Images] character(0) [RecipeCategory] Cheesecake [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/4", "16", "3/4", "1", "3", "1", "1", "3/4", NA, NA] [RecipeIngredientParts] ["pecans", "butter", "cream cheese", "sugar", "vanilla extract", "eggs", "canned pumpkin", "ground cinnamon", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 270.2 [FatContent] 21.4 [SaturatedFatContent] 10.5 [CholesterolContent] 98.3 [SodiumContent] 222.5 [CarbohydrateContent] 16.7 [FiberContent] 1.2 [SugarContent] 14.7 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inches square]. Securely wrap foil around pan and set aside. In a small bowl, combine cookie crumbs and pecans and stir in butter. Press onto the bottom and 1 inch up the sides of the prepared pan. Bake at 325 for 9 to 11 minutes or until set. Cool on a wire rack. Meanwhile, in a large mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in the vanilla. Add eggs and beat on low speed just until combined. Place 1 cup filling in a small bowl and stir in pumpkin, cinnamon, nutmeg, and remaining sugar. Remove 3/4 cup pumpkin filling and set aside. Pour remaining pumpkin filling into the crust and top with the plain filling. Drop reserved pumpkin filling by spoonfuls over top and cut through filling with a knife to swirl. Place pan in a large baking pan and add 1 inch of hot water to larger pan. Bake for 50 to 60 minutes or until center is just set and top appears dull. Remove springform pan from the water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen and cool 1 hour or longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped topping and cookie wedges if desired.
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[Name] Slow Cooker Buttermilk Mashed Potatoes [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-11-19T13:18:00Z [Description] A delicious recipe to prepare ahead of time to help with those meals that require so much to do - like Thanksgiving. From thecafesucrefarine.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["5", "2", "4", "2", "4", "3/4", "1/2 - 1", "1"] [RecipeIngredientParts] ["potatoes", "garlic cloves", "low sodium chicken broth", "water", "butter", "buttermilk", "milk", "half-and-half", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.0 [FatContent] 6.0 [SaturatedFatContent] 3.5 [CholesterolContent] 14.7 [SodiumContent] 342.2 [CarbohydrateContent] 42.3 [FiberContent] 5.0 [SugarContent] 2.8 [ProteinContent] 7.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Place peeled potatoes, garlic (if using], chicken broth and water in the slow cooker. Cover and cook on high for 2-4 hours (depending on how fast your slow cooker cooks]. You want the potatoes to be very tender (just about falling apart].", "Drain well in a strainer and shake the strainer a few times to remove excess liquid. Return to slow cooker. Change setting to Low, but do not turn slow cooker off.", "Allow to sit, uncovered for 2 minutes, then add butter, buttermilk, 1/2 cup milk and 1 teaspoon salt. Mash well with a potato masher. Add more milk as needed to make a nice creamy, but scoop-able consistency. Taste and add more salt, if need.", "Serve immediately or hold in slow cooker till ready to serve. Potatoes will keep well for 2-3 hours on warm setting of slow cooker. Just before serving, stir and add more milk if needed for desired consistency.", "To make ahead, follow directions 1-3 above. Allow to cool then transfer to a storage container and refrigerate for 1-2 days. To rewarm, transfer potatoes to slow cooker at least one hour before serving. Add 1/2 cup milk and and adjust heat to low. Allow to warm for one hour or more. Stir well and add more milk if needed to reach desired consistency." ]
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[Name] Cranberry Sangria [AuthorId] 192880 [AuthorName] Cindy Rose [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-19T15:48:00Z [Description] Make and share this Cranberry Sangria recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1", "4", "6", "1/2", "1/2", "1/4", "4", "2", "1/4", "2", "1"] [RecipeIngredientParts] ["water", "sugar", "lemons", "whole cloves", "cinnamon", "nutmeg", "ginger", "white wine", "apple brandy", "apples", "fresh cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.3 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 15.4 [CarbohydrateContent] 39.1 [FiberContent] 2.4 [SugarContent] 32.1 [ProteinContent] 0.5 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] ["Stir together water, sugar, lemon slices, cloves, cinnamon,nutmeg and ginger in a 2 quart saucepan. Add tea bags and bring to a boil over medium-high heat, reduce to medium low, simmer, covered 10 minutes. Remove from heat and let cool 1 hour. Strain, pressing lightly on lemon an dtea bags. Discard lemon, tea bags, and cloves.", "Pur wine into a large pitcher. Add tea mixture and brandy. Cover and chill at least 4 hours or overnight. Stir in apples and cranberries and garanish with additional lemon slices. Serve cold." ]
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[Name] Port Wine Cranberry Sauce (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-19T20:15:00Z [Description] Oh wow. Love the tartness--goes well with any poultry, pork, or game. Recipe courtesy of Taste of Home 2008 Holiday Celebrations Cookbook. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "1 1/4", "1/4", "2", "2"] [RecipeIngredientParts] ["fresh cranberries", "frozen cranberries", "sugar", "port wine", "cornstarch", "cold water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.8 [CarbohydrateContent] 51.6 [FiberContent] 3.0 [SugarContent] 44.9 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 2 cups [RecipeInstructions] In a small saucepan, combine the cranberries, sugar, and wine or grape juice. Cook over medium heat for 10 to 12 minutes or just until berries begin to pop. Combine cornstarch and water and stir in cranberry mixture. Bring to a boil and cook and stir for 2 minutes or until the berries pop and sauce is thickened. Serve warm or cold. Refrigerate leftovers.
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[Name] Jambalaya Stuffing [AuthorId] 147050 [AuthorName] mtodryk [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-11-20T02:27:00Z [Description] This is the Jambalaya Stuffing that goes with my recipe for Creole Roast Turkey. You stuff the turkey with this, but there will be enough left over to serve on the side as well. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "2", "1", "3", "3", "2", "2", "1", "1", "1", "1/4", "5", "1", "2", "2 1/2", "1", "1"] [RecipeIngredientParts] ["olive oil", "smoked sausage", "red bell peppers", "onion", "celery", "garlic cloves", "thyme", "bay leaves", "black pepper", "white pepper", "file powder", "cayenne pepper", "plum tomatoes", "salt", "rice", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 600.0 [FatContent] 25.7 [SaturatedFatContent] 6.9 [CholesterolContent] 63.0 [SodiumContent] 1762.0 [CarbohydrateContent] 63.4 [FiberContent] 3.8 [SugarContent] 8.2 [ProteinContent] 26.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil over medium heat. Add sausage and stir fry until crisp and brown, 10 minutes. Transfer to bowl using slotted spoon. Add bell pepper, onion, celery, garlic, thyme, bay leaves, peppers, file powder and cayenne pepper. Cover and cook over low heat until veggies are tender, stirring occasionally, 15 minutes. Add stock, tomatoes and salt. Bring to a boil. Add rice. Reduce heat, cover and simmer until rice is dry, 22 minutes. Put in bowl with sausage and green onions. Cool. Add crab. Stuff turkey. Put remaining stuffing in 2 quart baking dish. Bake until hot.
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[Name] Creole Roast Turkey [AuthorId] 147050 [AuthorName] mtodryk [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2017-11-20T02:44:00Z [Description] The is a wonderfully different turkey recipe. I stuff the turkey with my Jambalaya Stuffing recipe which is also on here. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Very Low Carbs", "High Protein", "High In..."] [RecipeIngredientQuantities] ["16", "1/2", "3", "2", "1", "1", "1/2", "1/2", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["turkey", "butter", "garlic cloves", "Worcestershire sauce", "thyme", "rubbed sage", "black pepper", "white pepper", "cayenne pepper", "ground allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1580.5 [FatContent] 85.1 [SaturatedFatContent] 28.0 [CholesterolContent] 649.7 [SodiumContent] 807.0 [CarbohydrateContent] 3.1 [FiberContent] 0.2 [SugarContent] 1.1 [ProteinContent] 187.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325. Combine all ingredients except turkey and stock together to make a creole butter. Rub creole butter under the skin of turkey and all over turkey as well. Spoon stuffing of your choice (I use my Jambalaya stuffing] into cavity, packing firmly. Roast turkey, basting every 20 min, until fully cooked, 165 degrees per the USDA. Remove from oven. Place on platter. Allow to rest at least 15 mins before carving. Degrease pan juices. Put pan juices in a pot and add stock. Bring to a boil. Boil 5 mins.
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[Name] Pizza Dough [AuthorId] 95700 [AuthorName] -JoeB [CookTime] PT20M [PrepTime] PT72H [TotalTime] PT72H20M [DatePublished] 2017-11-20T23:16:00Z [Description] Make and share this Pizza Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] "Healthy" [RecipeIngredientQuantities] ["16 1/2", "2", "1/2", "1 1/3", "1 1/2", "1"] [RecipeIngredientParts] ["bread flour", "sugar", "table salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 375.1 [FatContent] 3.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 701.6 [CarbohydrateContent] 73.8 [FiberContent] 2.6 [SugarContent] 1.9 [ProteinContent] 9.9 [RecipeServings] 5.0 [RecipeYield] 2 pizzas [RecipeInstructions] ["Mix flour, sugar, and yeast into a food processor and mix well.", "Add 1 1/3 cups ice water and process 10 seconds, until mixed.", "Let rest 10 minutes.", "Add 1 1/2 tsp table salt and 1 Tablespoon of vegetable oil. Process 30 - 60 seconds.", "Turn out onto a lightly floured board (or oiled surface] and knead for about 1 minute.", "ball up the dough, put into a lightly greased bowl, refrigerate at least 24hrs up to 3 days (3 days is better].", "Divide dough in half, ball up, put on greased pan, cover with oiled plastic wrap and lest rest for 1 hour." ]
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[Name] The Best Healthy Turkey Chili by Ambitious Kitchen [AuthorId] 2001463749 [AuthorName] kdeldav [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-11-20T23:16:00Z [Description] Incredible, perfectly spiced healthy chili made with lean ground turkey, kidney beans and corn. This version is simply the BEST! [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1", "4", "2", "1", "1/4", "1/2", "1", "1 1/4", "2", "1"] [RecipeIngredientParts] ["olive oil", "yellow onion", "garlic cloves", "red bell pepper", "lean ground turkey", "chili powder", "ground cumin", "dried oregano", "cayenne pepper", "salt", "diced tomatoes", "chicken broth", "dark red kidney beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 432.1 [FatContent] 10.4 [SaturatedFatContent] 2.2 [CholesterolContent] 52.2 [SodiumContent] 503.8 [CarbohydrateContent] 57.7 [FiberContent] 16.8 [SugarContent] 8.4 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] 9 cups [RecipeInstructions] ["Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.", "Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.", "Makes 6 servings, about 1 1/2 cups each.", "Typically, McCormick's Chili Powder is used in this recipe, which is very mild. If you're using something else, I would start with 2-3 tablespoons instead of 4.", "To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!", "This recipe can be found at https://www.ambitiouskitchen.com/2015/11/seriously-the-best-healthy-turkey-chili/." ]
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