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[Name] Lacto-Fermented Apple Salsa [AuthorId] 195879 [AuthorName] annroberts54 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-20T23:16:00Z [Description] I am so interested in finding out how this tastes. I am imagining it tasting wonderful with poultry, pork or even fish [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "2", "3", "1", "1/2", "1/3", "1/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["water", "honey", "apple cider vinegar", "kosher salt", "apples", "caraway seed", "raisins", "onion", "cumin", "red pepper flakes", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 25.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 233.6 [CarbohydrateContent] 6.6 [FiberContent] 0.7 [SugarContent] 5.2 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Mix all liquid ingredients in a measuring cup.", "wash, peel, core and chop apples. Coarsely chop the raisens and coriander/caraway seeds and add to apples. Thinly slice onion and the slices into 4th's. Add to apples and toss it all well and place in very clean quart jar. Cover with the liquid. If it is not enough to cover all the apples, then add filtered water to the top of the fruit.", "Cover jar loosely with lid.", "Place jar in larger bowl to catch any possible bubbling over that can occur. Leave out on counter top for 48 hours.", "Leave the jar of apple salsa out at room temperature for 2 days. During that time, take the lid off at least once a day and look for signs of fermentation such as bubbles on the surface. You’ll see these especially if you press gently on the food. But don’t just look for signs of fermentation; also get close with your nose and sniff for that clean but tangy pickled smell that means the safe, tasty and healthy transformation you’re after is happening. Because of the spices, your fermenting fruit salsa will be more aromatic than plain vegetable ferments are.", "Once the apple salsa has been actively fermenting for at least 24 hours, transfer it to the refrigerator or a cool, dark cellar. You won’t need the plate under the jar any longer, because the cold storage temperature will slow down fermentation so much that there shouldn’t be any overflow. If you opt for the refrigerator, store the apple salsa on the top shelf of the main compartment where it is the coolest. This will help the apples keep their crunch longer. Wait at least a week longer before eating the salsa." ]
[Name] Lacto-Fermented Apple Salsa [AuthorId] 195879 [AuthorName] annroberts54 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-20T23:16:00Z [Description] This sounded so interesting that I have started a batch. Will come back and add to this box once we get to actually taste test it. Not for at least 2 weeks tho [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "1", "2", "2", "2", "3", "1", "1/2", "1/2", "1/4", "1", "1/2 - 1", "1/2"] [RecipeIngredientParts] ["water", "apple cider vinegar", "honey", "salt", "apples", "caraway seed", "raisins", "onion", "ground cumin", "red pepper flakes", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 146.1 [CarbohydrateContent] 4.7 [FiberContent] 0.5 [SugarContent] 3.7 [ProteinContent] 0.1 [RecipeServings] 32.0 [RecipeYield] 2 Tablespoons [RecipeInstructions] [".\tWhisk the water, honey, whey, apple cider vinegar and salt until the honey and salt are completely dissolved.", "2.\tPeek and core the apples. Chop them into pieces or slivers between 1/8 and 1/4 inch thick.", "3.\tLightly grind the coriander and caraway seeds with a mortar and pestle.", "4.\tCoarsely chop the raisings (you can skip this step if you like, but I think the texture of the salsa is better if you wake the time].", "5.\tIn a large bowl, mix together the apples, raisins, onion slices and all of the spices. Pack the combined ingredients into a clean glass quart jar.", "6.\tPour the brine over the other ingredients. The brine should completely cover the solid ingredients; if it doesn’t, top off with a little filtered water.", "7.\tPut a lid on the jar but loosely (you want the gases that develop during fermentation to be able to escape]. Put a small plate under the jar to catch any overflow that might occur during fermentation.", "8.\tLeave the jar of apple salsa out at room temperature for 2 days. During that time, take the lid off at least once a day and look for signs of fermentation such as bubbles on the surface. You’ll see these especially if you press gently on the food. But don’t just look for signs of fermentation; also get close with your nose and sniff for that clean but tangy pickled smell that means the safe, tasty and healthy transformation you’re after is happening. Because of the spices, your fermenting fruit salsa will be more aromatic than plain vegetable ferments are.", "9.\tOnce the apple salsa has been actively fermenting for at least 24 hours, transfer it to the refrigerator or a cool, dark cellar. You won’t need the plate under the jar any longer, because the cold storage temperature will slow down fermentation so much that there shouldn’t be any overflow. If you opt for the refrigerator, store the apple salsa on the top shelf of the main compartment where it is the coolest. This will help the apples keep their crunch longer. Wait at least a week longer before eating the salsa." ]
[Name] Sweet Onion Shepards Pie [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-11-20T23:17:00Z [Description] Make and share this Sweet Onion Shepards Pie recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1", "3", "2"] [RecipeIngredientParts] ["ground beef", "instant mashed potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.7 [FatContent] 18.1 [SaturatedFatContent] 6.8 [CholesterolContent] 77.1 [SodiumContent] 594.0 [CarbohydrateContent] 28.8 [FiberContent] 2.5 [SugarContent] 2.8 [ProteinContent] 25.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Brown beef and drain. stir vegetables and soup. Heat. season to taste. Soread mash potatoes over meat mixture. heat the broiler. broil for 2 minutes or until mashed potatoes are lightly brown.
[Name] Stuffed Shells With Marinara Sauce [AuthorId] 2001382878 [AuthorName] Kathy F. [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-11-20T23:17:00Z [Description] Make and share this Stuffed Shells With Marinara Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "20", "1", "14"] [RecipeIngredientParts] ["mozzarella cheese", "ricotta cheese", "parmesan cheese", "egg", "pasta shells", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 415.9 [FatContent] 25.6 [SaturatedFatContent] 14.3 [CholesterolContent] 124.2 [SodiumContent] 1088.3 [CarbohydrateContent] 19.4 [FiberContent] 3.1 [SugarContent] 10.7 [ProteinContent] 26.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine cheeses, egg and pepper in a medium bowl. Stuff each shell with cheese mixture. Place in ungreased baking dish. Pour sacue over shells. Bake 2-25 minutes at 350. Top with Mozzerella and bake 5 more minutes.
[Name] Microwave Fantasy Fudge [AuthorId] 408481 [AuthorName] Pam 62 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-11-20T23:17:00Z [Description] Make and share this Microwave Fantasy Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "3", "1", "1", "1", "2 -7", "1"] [RecipeIngredientParts] ["butter", "sugar", "evaporated milk", "vanilla", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 231.1 [FatContent] 11.2 [SaturatedFatContent] 6.9 [CholesterolContent] 19.6 [SodiumContent] 59.5 [CarbohydrateContent] 34.8 [FiberContent] 0.8 [SugarContent] 32.7 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 3 LB [RecipeInstructions] 1. Microwave butter on high for 1 minutes or until melted. 2. Add sugar, milk: Mix well. 3. Microwave on high for 5 minutes. stir after 3 minutes. 4. Stir well scraping down sides of bowl. 5. Microwave 5 1/2 minutes, stirring after 3 minutes. 6. Add chips and stir well. 7. add Marshmallow cream & vanilla. mixing well. 8. add nuts. 9. Spread into well buttered 9*13 pan. 10. Cool at room temperature. cut into squares.
[Name] Easy Turkey Gravy [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-11-20T23:18:00Z [Description] The trick here is to make the backbone of the gravy ahead of time, while you're waiting for the turkey to cook or even the day before, and then add the flavorful drippings later. From Whole Foods [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "1/3", "4", "4", "1/4", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "turkey", "red wine", "fine sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.3 [FatContent] 5.8 [SaturatedFatContent] 3.1 [CholesterolContent] 15.1 [SodiumContent] 463.3 [CarbohydrateContent] 8.6 [FiberContent] 0.2 [SugarContent] 2.0 [ProteinContent] 3.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Method: Heat butter in a large heavy saucepan over medium-high heat until foaming. Add flour while whisking and cook for 1 minute, whisking constantly. Pour in hot stock, while continuing to whisk. Simmer, whisking occasionally, for about 1 minute. Gravy can be made to this point up to two days ahead of time. Set aside, and refrigerate if not using immediately. When you are ready to finish the gravy, reheat it over medium heat. When turkey is done, remove from the roasting pan to rest, pour the excess fat from the pan, leaving drippings, and place the roasting pan on the stove burners over medium heat. Pour wine into the pan with drippings, stirring and scraping with a wooden spoon to loosen browned bits. Pour into warm gravy and cook at a simmer for about 5 to 10 minutes. Taste and adjust seasoning with salt and pepper. Three Twists. Mushroom Gravy. Cook 3 cups sliced mushrooms (a mix of cremini, button and shiitake works well] in 2 tablespoons butter with 1 teaspoon rosemary and 1 clove minced garlic until mushrooms are softened, about 10 minutes. Stir in with hot stock. Mixed Herb Gravy. Combine 4 to 5 sprigs each of fresh rosemary, thyme, oregano and sage in cheesecloth and tie with butcher’s twine. Add to gravy during the first step, while simmering. Remove before serving. Sprinkle finished gravy with 1 teaspoon each minced fresh rosemary, thyme, oregano and sage. Apple Cider Gravy. Replace 1 1/2 cups broth with 1 1/2 cups hard or nonalcoholic apple cider, and replace white wine with apple cider vinegar.
[Name] GELATO, LOW SUGAR, LOW FAT VANILLa AND VARIATIONS [AuthorId] 2543501 [AuthorName] 2cormiers [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-11-20T23:18:00Z [Description] An extra creamy, delicious and decadent but guilt free dessert. Dairy free, low or no sugar, low or no fat depending on your choice of soy and/or almond milk. Can be made with soy milk, almond milk, or combination. Soy milk seems to give a creamier texture, but you can get almond milk with 30 calories per cup. The beauty is, the choice is yours and in any event, it is much tastier and lower fat/calories than commercial ice cream. Plus you control the ingredients! Xanthan or guar gum is a must to get the silky, creamy mouth feel and the addition of alcohol will keep the gelato from freezing rock-hard. prep time doesn't include chilling time before churning. [Images] character(0) [RecipeCategory] Ice Cream [Keywords] ["Dessert", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "1/2", "1", "2", "2 1/2", "1", "1/4"] [RecipeIngredientParts] ["guar gum", "salt", "eggs", "soymilk", "vanilla bean paste", "vanilla extract", "vanilla vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 74.9 [FatContent] 2.5 [SaturatedFatContent] 0.6 [CholesterolContent] 46.5 [SodiumContent] 75.9 [CarbohydrateContent] 4.9 [FiberContent] 0.5 [SugarContent] 3.1 [ProteinContent] 4.0 [RecipeServings] 8.0 [RecipeYield] 1 quart [RecipeInstructions] In 3-qt saucepan, whisk together xylitol, protein powder, guar powder (OR XANTHAN POWDER], and salt. Beat eggs well. Add to dry ingredients with 1 cup of the milk. Cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat. Add remaining cold milk, vanilla bean paste, and alcohol. Chill at least 6 hours or overnight. Takes about 10 minutes to churn into soft-serve gelato in your ice cream maker. Freeze an additional 1-2 hours before serving, if you like a harder ice cream. a note about alcohol. Use 1/4 cup spirits such as vodka; or 1/2 cup liqueur such as Baileys due the different alcohol percentage in each. note to parents* The alcohol keeps the gelato from freezing rock hard when stored in your freezer. If you are giving this to children, please use common sense and do not use the alcohol. Instead, you can remove from the freezer and place in the refrigerator for abut 30 minutes to soften. VARIATIONS: Chocolate: replace protein powder with 3/4 cup cocoa powder. Replace vanilla vodka with 1/2 cup crème de cacao. Chocolate Mint: make chocolate as above but add 4 drops peppermint oil and use crème de menthe for your alcohol. Swirl in 1/4 cup of Magic Shell after churning. Coffee: add 2 - 3 tablespoons instant coffee granules with the dry ingredients. Serve with a drizzle of magic shell and whipped cream. Pumpkin: use basic recipe but add 1 teaspoon pumpkin pie spice. Add 3/4 cup canned pureed pumpkin after removing from heat. Use 1/2 cup caramel flavored Baileys Irish Cream or butterscotch schnapps. Caramel: use basic recipe, use Baileys caramel flavor or butterschtch schnapps. After churning, add 1/4 cup caramel topping. Strawberry: Prepare basic recipe. After removing from heat, stir in remaining cold milk, 3 tablespoons sugar free strawberry syrup such as Torani brand; 4 T vodka, 1 teaspoon lemon juice, and 1/2 cup frozen sliced strawberries, thawed, and pureed. Also add 1 cup frozen sliced strawberries, thawed, with their juice.
[Name] Toast With Smoked Tofu Spread [AuthorId] 2001759665 [AuthorName] mashundra02 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-11-20T23:18:00Z [Description] Easy to cook, but also very healthy and tasty with Tofu Spread. To buy it follow this link: https://tofuspread.com/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001759665/2oua7hm7TkK9mRxSaJnP_Toast%20with%20Smoked%20Tofu%20Spread2.jpg" [RecipeCategory] Breads [Keywords] ["Vegan", "< 15 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["2", "3", "1", "1", "1"] [RecipeIngredientParts] ["smoked tofu", "sunflower seeds", "watercress"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.0 [FatContent] 5.0 [SaturatedFatContent] 1.2 [CholesterolContent] 41.4 [SodiumContent] 399.6 [CarbohydrateContent] 39.0 [FiberContent] 1.9 [SugarContent] 1.4 [ProteinContent] 7.8 [RecipeServings] 1.0 [RecipeYield] 1 toast [RecipeInstructions] 1. Spread tofu on to the toast. 2. Sprinkle watercress, sunflower seeds and salt and pepper on top of the crispbreads. 3. Add the other piece on top as a sandwich lid. (Optional].
[Name] Air Fried Hasselback Potatoes [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-11-20T23:19:00Z [Description] Make and share this Air Fried Hasselback Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["potato", "olive oil", "bacon bits", "cheese", "onion"] [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] Depending on your preference, either peel the potatoes or leave the skins on. If using large potatoes, cut in half. Cut slits along the potatoes about 5mm apart and 6mm from the base of the potato. Preheat the air fryer to 355 degrees (180 Celsius]. Cook for 15-20 minutes. Gently brush the potatoes with olive oil and oil and continue to cook for another 15-20 minutes or until they are cooked through.
[Name] Slow Cooker Orange-Glazed Carrots [AuthorId] 166548 [AuthorName] Kevin L. [CookTime] PT4H [PrepTime] PT10M [TotalTime] PT4H10M [DatePublished] 2017-11-20T23:19:00Z [Description] Campbells recipe - Not enough space on your stove at the holidays? No problem, we’ve got you covered with this easy and delicious side dish that’s perfect for entertaining. A touch of brown sugar and sweet orange marmalade enhances the savory flavor of Swanson broth and fresh sage. Carrots cook to perfection in the slow cooker and keep warm until ready to serve. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["3", "1 1/2", "1", "2", "1/2", "2", "1"] [RecipeIngredientParts] ["carrots", "Swanson chicken broth", "brown sugar", "cornstarch", "orange marmalade", "butter", "fresh sage leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.6 [FatContent] 1.9 [SaturatedFatContent] 1.0 [CholesterolContent] 4.0 [SodiumContent] 224.1 [CarbohydrateContent] 16.7 [FiberContent] 2.5 [SugarContent] 11.0 [ProteinContent] 1.9 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Step 1.", "Stir the carrots, 1 cup broth and the brown sugar in a 6-quart slow cooker.", "Step 2.", "Cover and cook on HIGH for 3 1/2 hours or until the carrots are tender. Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth. Stir the cornstarch mixture, marmalade, butter and sage in the cooker.", "Step 3.", "Cover and cook on HIGH for 30 minutes. Stir and season to taste. Serve immediately or keep on WARM for up to 3 hours. The sauce will continue to thicken on WARM, so add more broth, if needed, until desired consistency." ]
[Name] Lemon Butter Chicken [AuthorId] 2001806417 [AuthorName] Rae4Short [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-11-20T23:19:00Z [Description] Make and share this Lemon Butter Chicken 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/53/44/37/NZJM5EzTux3cv5detfTw_EF690945-3D00-4E79-A797-8770E4719F7B.jpeg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "1", NA, "3", "3", "1", "1/2", "1/4", "1", "1", "12"] [RecipeIngredientParts] ["chicken thighs", "chicken", "unsalted butter", "garlic cloves", "chicken broth", "heavy cream", "parmesan cheese", "dried thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.4 [FatContent] 36.7 [SaturatedFatContent] 17.6 [CholesterolContent] 148.1 [SodiumContent] 435.3 [CarbohydrateContent] 7.1 [FiberContent] 2.7 [SugarContent] 1.1 [ProteinContent] 23.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 400 degrees. Season chicken thighs with paprika, chicken rub and salt and pepper to taste. Melt 2 tablespoons butter in a large cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-6 minutes on each side; drain excess fat and set aside. Melt tablespoon butter in the same skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-6 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.
[Name] Home-Made Caramel [AuthorId] 2000185708 [AuthorName] Pauli [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-11-20T23:19:00Z [Description] Make and share this Home-Made Caramel recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["3", "1"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 406.8 [FatContent] 7.9 [SaturatedFatContent] 4.5 [CholesterolContent] 24.4 [SodiumContent] 105.6 [CarbohydrateContent] 78.4 [FiberContent] 0.0 [SugarContent] 78.9 [ProteinContent] 7.7 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] add ingredients into a frying pan and put the heat to max. when it starts boiling, turn down the heat. all the while make sure the mixture does not burn onto the pan.
[Name] Spoonbread [AuthorId] 1350406 [AuthorName] MegMurphy [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-11-20T23:19:00Z [Description] Make and share this Spoonbread recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "whole kernel corn", "sour cream", "butter", "swiss cheese", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.9 [FatContent] 35.0 [SaturatedFatContent] 19.2 [CholesterolContent] 140.0 [SodiumContent] 794.4 [CarbohydrateContent] 44.8 [FiberContent] 3.9 [SugarContent] 12.1 [ProteinContent] 12.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine eggs, muffin mix, both corns, sour cream and butter. . Spread in a 11x7x1 3/4-inch baking dish. Bake at 350 degrees for 35 minute. Sprinkle cheese on top; bake for 10-15 minutes more or util knife comes out clean.
[Name] Simple Cranberry Sauce & Relish [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2017-11-20T23:53:00Z [Description] A twist on my Grandma Tillie's Cranberry Relish. Combination of both Sauce and Relish. The sauce portion is made in my Instant Pot, the relish part consist of freshly chopped ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/40/0/pSEy2LTJesYI17JwWwrQ_20171120_134917.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "3", "1/2", "6", "1 -2", "1/2", "1/2", NA, "1", "2", "2", "2", NA] [RecipeIngredientParts] ["cranberries", "oranges", "cinnamon sticks", "nutmeg", "whole cloves", "fresh ginger", "salt", "pure maple syrup", "cranberries", "fresh pineapple", "apples", "celery", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 140.6 [CarbohydrateContent] 35.6 [FiberContent] 6.3 [SugarContent] 23.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] CRANBERRY SAUCE. Prep Cranberries - Sort, wash and drain. Pull out 1 cup for the relish part of the recipe. Add cranberries to the Instant Pot (cranberries can also be cooked down on the stove top will take 8 - 10 minutes]. Zest 1 orange (I zest onto parchment paper for easy clean up]. On the 2nd orange, peel about a 2-inch strip and stick the whole cloves into it. Juice both oranges, you'll want about 2 cups and all to the Instant Pot. Now add the following to the Instant Pot: 1 Cup Unsweetened Apple Juice, Cinnamon sticks, nutmeg, ginger, salt and maple syrup. Set the Instant Pot: Manual, High Pressure, 1 minutes. When the 1 minute is up, let Natural Release for 8 minutes. Manually release any remaining pressure, open Instant Pot removes cinnamon sticks and clove/orange peel. Let mixture slightly cool (you will still want is a little warm when you add the relish ingredients. Prepare Relish. A Food Processor will help with preparing the relish ingredients. Chop 1 cup cranberries, 2 cups of celery, 2 cups of apples and 2 cups chopped pineapple. Add all relish ingredients to the cranberry sauce and mix well. Optional Ingredient: Depending on how tart your apples are and personal taste, you can add honey at this point. I added about 1/4 cup. Just add a little at a time, mix well and taste. Once cooled, you can place in a jar. I will be good for 10 -14 days in the fridge. Will keep 1 -2 months in the freezer. 21 Day Fix Container - Serving Size 1/4 cup. 1 Purple and 1/2 Teaspoon.
[Name] Simple Cranberry Sauce & Relish [AuthorId] 2001696140 [AuthorName] Judy_SKF [CookTime] PT1M [PrepTime] PT20M [TotalTime] PT21M [DatePublished] 2017-11-20T23:53:00Z [Description] A twist on my Grandma Tillie's Cranberry Relish. Combination of both Sauce and Relish. The sauce portion is made in my Instant Pot, the relish part consist of freshly chopped ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/40/0/pSEy2LTJesYI17JwWwrQ_20171120_134917.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "2", "1", "3", "1/2", "6", "1 -2", "1/2", "1/2", NA, "1", "2", "2", "2", NA] [RecipeIngredientParts] ["cranberries", "oranges", "cinnamon sticks", "nutmeg", "whole cloves", "fresh ginger", "salt", "pure maple syrup", "cranberries", "fresh pineapple", "apples", "celery", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.7 [FatContent] 0.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 140.6 [CarbohydrateContent] 35.6 [FiberContent] 6.3 [SugarContent] 23.9 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] CRANBERRY SAUCE. Prep Cranberries - Sort, wash and drain. Pull out 1 cup for the relish part of the recipe. Add cranberries to the Instant Pot (cranberries can also be cooked down on the stove top will take 8 - 10 minutes]. Zest 1 orange (I zest onto parchment paper for easy clean up]. On the 2nd orange, peel about a 2-inch strip and stick the whole cloves into it. Juice both oranges, you'll want about 2 cups and all to the Instant Pot. Now add the following to the Instant Pot: 1 Cup Unsweetened Apple Juice, Cinnamon sticks, nutmeg, ginger, salt and maple syrup. Set the Instant Pot: Manual, High Pressure, 1 minutes. When the 1 minute is up, let Natural Release for 8 minutes. Manually release any remaining pressure, open Instant Pot removes cinnamon sticks and clove/orange peel. Let mixture slightly cool (you will still want is a little warm when you add the relish ingredients. Prepare Relish. A Food Processor will help with preparing the relish ingredients. Chop 1 cup cranberries, 2 cups of celery, 2 cups of apples and 2 cups chopped pineapple. Add all relish ingredients to the cranberry sauce and mix well. Optional Ingredient: Depending on how tart your apples are and personal taste, you can add honey at this point. I added about 1/4 cup. Just add a little at a time, mix well and taste. Once cooled, you can place in a jar. I will be good for 10 -14 days in the fridge. Will keep 1 -2 months in the freezer. 21 Day Fix Container - Serving Size 1/4 cup. 1 Purple and 1/2 Teaspoon.
[Name] Moroccan Meatballs [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-11-21T14:30:00Z [Description] Make and share this Moroccan Meatballs recipe from Food.com. [Images] character(0) [RecipeCategory] Moroccan [Keywords] ["African", "< 60 Mins"] [RecipeIngredientQuantities] ["2 -3", "2", "4", "1", "1", "14", "2", "1", "1/2", "1", "1", "2 -3", NA] [RecipeIngredientParts] ["olive oil", "red onions", "garlic cloves", "cumin seed", "diced tomatoes", "sugar", "fresh coriander", "of fresh mint", "egg", "ground beef"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.4 [FatContent] 25.7 [SaturatedFatContent] 8.1 [CholesterolContent] 123.6 [SodiumContent] 131.4 [CarbohydrateContent] 16.2 [FiberContent] 3.5 [SugarContent] 7.4 [ProteinContent] 25.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat olive oil in a pan. Add the onions, garlic and prepared spices; sauté for about 5 minutes or until softened.", "Remove half of the mixture to a clean bowl to cool for the meatballs.", "Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15 minutes until reduced.", "Add the chopped herbs, egg, ground beef and the breadcrumbs to the cooled onion-garlic mixture, then season and mix everything well with your hands. Shape into walnut-sized balls.", "Heat the remaining oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through; about 5-10 minutes." ]
[Name] Waldorf Salad With Yogurt Dressing [AuthorId] 421577 [AuthorName] Chef Emanuela [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-21T19:31:00Z [Description] Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option. Source: Everyday Food, April 2005 [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Thanksgiving", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1", "1/2", "1/2", "1/4", "1", "1", "1/2", "4", "1/2"] [RecipeIngredientParts] ["low-fat plain yogurt", "fresh lemon juice", "honey", "coarse salt", "ground pepper", "apple", "celery", "red seedless grapes", "boston lettuce leaves", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 298.7 [FatContent] 19.9 [SaturatedFatContent] 2.2 [CholesterolContent] 1.8 [SodiumContent] 622.8 [CarbohydrateContent] 28.9 [FiberContent] 5.2 [SugarContent] 20.5 [ProteinContent] 7.2 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] In a medium bowl, whisk together yogurt and lemon juice and honey; season with coarse salt and ground pepper. Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight. Divide salad in half; serve each portion on 2 Boston lettuce leaves.
[Name] Soup Free Green Bean Casserole [AuthorId] 993446 [AuthorName] Pawsfurthought [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-11-22T16:05:00Z [Description] Make and share this Soup Free Green Bean Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Thanksgiving [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "2", "1", "3", "3", "1", "1", "4", "20", "3"] [RecipeIngredientParts] ["olive oil", "button mushrooms", "garlic cloves", "butter", "all-purpose flour", "vegetable broth", "cream cheese", "frozen green beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.8 [FatContent] 16.1 [SaturatedFatContent] 8.4 [CholesterolContent] 40.2 [SodiumContent] 132.2 [CarbohydrateContent] 13.3 [FiberContent] 3.4 [SugarContent] 4.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Wash the mushrooms then roughly chop them into small pieces. Mince the garlic. Begin preheating the oven to 350ºF. Heat a large skillet over medium, then add the olive oil. Swirl to coat the surface of the skillet, then add the mushrooms, garlic, and a pinch of salt and pepper. Sauté the mushrooms until they release all their moisture, the skillet dries up again, and the edges of the mushrooms begin to brown slightly (7-10 minutes]. Add the butter and flour the skillet with the mushrooms. Continue to sauté for 2-3 minutes, or just until the flour begins to coat the bottom of the skillet and turns golden brown. Whisk the vegetable broth into the skillet until all of the flour has dissolved off the bottom of the skillet. Allow the broth to come to a simmer as you whisk, at which point it will thicken. When the liquid in the skillet has thickened, whisk in the milk. Allow the mixture to return to a simmer after adding the milk, then add the cream cheese (cut into small chunks]. Continue to whisk and cook until the cream cheese has fully melted into the sauce. Taste the sauce and add another pinch of salt and pepper if needed. You want the sauce to be slightly over seasoned so the flavor doesn't get too diluted once the green beans are added. Remove the skillet from the heat and stir in the green beans (no need to thaw]. The cold beans will thicken the sauce considerably. Transfer the beans and sauce to a 2-3 quart casserole dish. Top with the fried onions and transfer to the oven. Bake the Green Bean Casserole for 20-25 minutes, or until heated through and the fried onions on top have browned slightly. Serve warm.
[Name] Chipotle Salsa [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-22T16:06:00Z [Description] Make and share this Chipotle Salsa recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/SG5Zj4baTnbtiMlFNw8N_GKNOW111-Jared-Fried-Breakfast-KingDavidTacos-H-v003.jpg" [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "3", "1/2", "1", "3", NA] [RecipeIngredientParts] ["fire-roasted tomatoes", "garlic cloves", "adobo seasoning", "yellow onion", "cilantro leaf", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.8 [FatContent] 1.3 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1147.6 [CarbohydrateContent] 45.3 [FiberContent] 9.8 [SugarContent] 22.2 [ProteinContent] 8.1 [RecipeServings] nan [RecipeYield] 1 quart [RecipeInstructions] Add tomatoes and their juices, garlic, chiles, chipotle sauce, and onion to the bowl of a food processor. Blitz until slightly chunky. Add cilantro and lime juice, then pulse until salsa is almost smooth. Season to taste with salt and pepper and serve.
[Name] Gooey Caramel (For Popcorn or Pirates Booty) [AuthorId] 167326 [AuthorName] MFuhri [CookTime] PT20M [PrepTime] PT2M [TotalTime] PT22M [DatePublished] 2017-11-22T18:39:00Z [Description] Make and share this Gooey Caramel (For Popcorn or Pirates Booty) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "2 1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "corn syrup", "sweetened condensed milk", "salt", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.6 [FatContent] 6.8 [SaturatedFatContent] 4.3 [CholesterolContent] 19.5 [SodiumContent] 144.1 [CarbohydrateContent] 31.2 [FiberContent] 0.0 [SugarContent] 26.0 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 32 cups [RecipeInstructions] Pop your popcorn and place in large bowl. Combine, the butter, brown sugar, and corn syrup in a large saucepan over medium heat. Stir occasionally until butter is melted and mixture is smooth. Increase the heat to medium high and bring to a boil. Once boiling, reduce heat to low and simmer for 10 minutes, stirring occassionally . Remove from heat and add the sweetened condensed milk, salt, and vanilla extract. Stir until smooth. Pour over the popcorn and stir to evenly coat the popcorn. You can substitute Pirate's Booty or puffed corn for the popcorn.
[Name] Strawberry Peach Grand Marnier Jam [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-11-22T19:06:00Z [Description] Make and share this Strawberry Peach Grand Marnier Jam recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "3", "7", "1/2", "1", "1/3"] [RecipeIngredientParts] ["strawberries", "fresh lemon juice", "granulated sugar", "unsalted butter", "Grand Marnier"] [AggregatedRating] nan [ReviewCount] nan [Calories] 706.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.2 [CarbohydrateContent] 182.0 [FiberContent] 1.5 [SugarContent] 179.8 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 8-9 8 ounce jars [RecipeInstructions] In an 8-quart stainless steel stockpot, combine the strawberries, peaches and lemon juice. Stir in the sugar and add the butter, if using. Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam. Stir in the Grand Marnier. Let the jam cool in the pot for 5 minutes, stirring occasionally. Ladle the jam into hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands. Process 4-ounce, 8-ounce and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store jars in a cool, dry, dark place for up to 1 year.
[Name] Crockpot Baby Back Ribs [AuthorId] 2001413920 [AuthorName] thgeneral [CookTime] PT6H30M [PrepTime] PT12H [TotalTime] PT18H30M [DatePublished] 2017-11-22T19:08:00Z [Description] A great way to make ribs without the hassle of fire, wood chips, smoke, etc.  Moist, tasty, and satisfying.  Very simple to prepare. [Images] character(0) [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "12", "6", "2", "18"] [RecipeIngredientParts] ["beer", "liquid smoke", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1006.5 [FatContent] 37.9 [SaturatedFatContent] 13.1 [CholesterolContent] 156.5 [SodiumContent] 2586.6 [CarbohydrateContent] 108.3 [FiberContent] 1.7 [SugarContent] 73.3 [ProteinContent] 44.1 [RecipeServings] 2.0 [RecipeYield] 1/2 Rack each [RecipeInstructions] ["Take the half slab of ribs and slice in half. Take a pork rub (I use Chicago Steak & Chop] and liberally rub top, bottom, and edges of ribs. Wrap tightly in plastic wrap and refrigerate over night.", "Next morning take a medium size crock pot and pour in beer and 2 tbls liquid smoke. Unwrap ribs and place them in the crock pot also, meaty side down. Set crock pot on low and set timer for 6 hours.", "Every two hours Turn the ribs over. Be careful after the first two hours. They will become very tender and can easily start falling apart.", "After six hours remove the ribs from crock pot and place in a pan. Preheat oven to 350 degrees. Take barbecue sauce of your choice and spread over entire surface of ribs.", "Place pan in oven for 25 minutes which will cook down rib sauce. Vary time 5 minutes either way depending if you like wet or nearly dry ribs sauce. Remove from pan and serve!", "This admittedly is a small serving of ribs. In my case it’s just the wife and I. Increase rib amount as desired. Amount of beer and liquid smoke is variable and adjustment is not that big of a deal. Just as long as the ribs stay moist while cooking, low heat and beer will make them fall off the bone, literally." ]
[Name] Taco Seasoning - Chef Boy R.D.O. Style [AuthorId] 798433 [AuthorName] Chef Boy R. D. O. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-22T19:08:00Z [Description] Make and share this Taco Seasoning - Chef Boy R.D.O. Style recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "High Fiber", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "2", "2", "3", "3", "1", "1", "3", "1"] [RecipeIngredientParts] ["chili powder", "dried ancho chile powder", "paprika", "cumin", "oregano", "garlic powder", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.0 [FatContent] 0.8 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 44.8 [CarbohydrateContent] 4.3 [FiberContent] 1.7 [SugarContent] 0.7 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] 16 tablespoons [RecipeInstructions] mix all ingredients together and store in dry container. use 2-3 tablespoons per LB. of beef, chicken, or pork. add water and simmer.
[Name] Chocolate Balls With Cereals [AuthorId] 2001804519 [AuthorName] Leziz [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-11-22T19:08:00Z [Description] Make and share this Chocolate Balls With Cereals 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/2001804519/2kKPI1xuRDqqNRIdXEbQ_IMG_4831.JPG" [RecipeCategory] Kid Friendly [Keywords] ["Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["250", "1/2", "1", "2", "2", "1", "200", "3", "20"] [RecipeIngredientParts] ["milk", "butter", "cocoa powder", "sugar", "coconut"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.4 [FatContent] 14.2 [SaturatedFatContent] 8.8 [CholesterolContent] 6.9 [SodiumContent] 205.7 [CarbohydrateContent] 21.1 [FiberContent] 2.6 [SugarContent] 4.6 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] firstly, break biscuits completely. add milk, sugar, butter, cocoa and coconut. mix all of them. then knead like dough. after that, cut small pieces and make round balls. melt chocolate in microwave and add some butter. break cereals in the bowl. dip each ball into melted chocolate mixture and allow excess to drip off. roll in cereals. Place on cookie sheet and refrigerate until set.
[Name] Perfect Apple Pie [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-11-22T19:10:00Z [Description] Make and share this Perfect Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Apple", "Fruit", "Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["15", "6", "3/4", "2", "3/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["apples", "granulated sugar", "all-purpose flour", "cinnamon", "salt", "nutmeg", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 505.2 [FatContent] 22.1 [SaturatedFatContent] 5.5 [CholesterolContent] 0.0 [SodiumContent] 440.4 [CarbohydrateContent] 74.6 [FiberContent] 5.7 [SugarContent] 38.1 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 425 degrees. In a large bowl combine all ingredients starting with dry ingredients first, stir and then add remaining ingredients; mix lightly. Cut pie dough in two pieces roll 1 piece large enough to hang over the edge of the 9-in pie plate. Place dough in pan and prick several times with a fork. Pour apple mixture slowly into the prepared crust. Roll second piece of dough slightly larger than pie plate place on top of apple mixture and cut four slits into top of pie; fold edges of crust together. Bake for forty to forty five minutes. Once taken out of the oven place on baking rack until completely cool.
[Name] Egg Nog French Toast [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-11-22T19:10:00Z [Description] Make and share this Egg Nog French Toast recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5", "1/2", "1/2", "1/2", "12"] [RecipeIngredientParts] ["eggs", "ground nutmeg", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.6 [FatContent] 8.7 [SaturatedFatContent] 3.4 [CholesterolContent] 192.5 [SodiumContent] 400.1 [CarbohydrateContent] 36.1 [FiberContent] 1.6 [SugarContent] 8.2 [ProteinContent] 12.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat griddle to 350 degrees. In a mixing bowl whisk together eggnog, eggs, nutmeg, Cinnamon, and rum extract until well blended. Pour into a small/medium shallow baking dish and dip bread slices into mixture, then rotate and coat opposite side. Transfer to buttered griddle and cook until bottom is golden brown then flip and cook opposite side until golden brown. Recipe Source: Cooking Classy.
[Name] Ancestral Pumpkin Pie [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT1H [PrepTime] PT35M [TotalTime] PT1H35M [DatePublished] 2017-11-22T19:11:00Z [Description] Make and share this Ancestral Pumpkin Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "Pumpkin", "Vegetable", "Low Protein", "Christmas", "Thanksgiving", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/4", "1", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["eggs", "brown sugar", "pumpkin puree", "nutmeg", "cinnamon", "salt", "milk", "heavy cream", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 413.9 [FatContent] 20.5 [SaturatedFatContent] 8.6 [CholesterolContent] 94.9 [SodiumContent] 411.7 [CarbohydrateContent] 53.2 [FiberContent] 1.7 [SugarContent] 31.5 [ProteinContent] 6.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 425 degrees. Have pie crust ready and in pie plate with holes pricked in bottom from fork. Mix all ingredients until smooth. Pour into pie crust. Bake at 425 for 15 minutes, then turn oven down to 350 degrees for 45 minutes. It is done when you can insert a toothpick into the center and it cones out clean. Cool on wire rack until completely cooled then store in refrigerator. Serve with whip cream.", "How To Bake Pumpkin:", "Preheat oven to 375. Cut pumpkin in half horizontally, scoop out seeds. In large baking dish place pumpkin halves cut side down. Pout in water to fill about an inch high. Bake until a fork can easily be poked in the pumpkin. A 4 1/2 pound pumpkin will take about 1 1/2 hours. Drain water and cool completely before processing. Yeilds: 4°C." ]
[Name] Corn Caserole [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-11-22T19:11:00Z [Description] Make and share this Corn Caserole recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "Tex Mex", "Southwestern U.S.", "Spicy", "Baking", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1/2", "3/4", "4", "2/3", "1", "4", "1", "1", "1/4"] [RecipeIngredientParts] ["cheddar cheese", "flour", "pepper", "milk", "cream cheese", "green onion", "corn", "green chili", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.5 [FatContent] 26.4 [SaturatedFatContent] 16.3 [CholesterolContent] 84.4 [SodiumContent] 449.8 [CarbohydrateContent] 6.8 [FiberContent] 0.6 [SugarContent] 1.7 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in large baking dish or crockpot. Bake for 35 minutes at 350 degrees uncovered, or cook on high 1 1/2 hours uncovered in crockpot. Serve with Mexican food or take to a pot luck.
[Name] Orange Amaretto Cranberry Sauce [AuthorId] 2136405 [AuthorName] nivenah [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-11-22T19:11:00Z [Description] Make and share this Orange Amaretto Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Christmas", "Thanksgiving", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "2/3", "3", "1/4"] [RecipeIngredientParts] ["fresh cranberries", "orange zest", "sugar", "amaretto liqueur", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 29.8 [FiberContent] 1.1 [SugarContent] 27.4 [ProteinContent] 0.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a sauce pot, bring all ingredients except liqueor to a boil for 4-5 minutes. Add liqueor and cook on low for 20 minutes. Cool in serving dish and place in the refigerator until ready for serviing.
[Name] Stuffed Venison Heart and Meatballs Marsala [AuthorId] 2000606085 [AuthorName] Hollie V. [CookTime] PT1H20M [PrepTime] PT20M [TotalTime] PT1H40M [DatePublished] 2017-11-22T19:12:00Z [Description] Venison heart can be the best part of the deer if it is prepared correctly and it has a tender fine grained texture. On its own the heart doesn't yield much, but paired with the meatballs it makes enough for a hearty meal. I enjoy almost any kind of meat in a Marsala based gravy, but the recipe can be modified to use any flavor gravy or any type of meat that can be roasted. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "1/2", "1", "1/2", "1/4", "1/4", "1", NA, "1", "2"] [RecipeIngredientParts] ["ground beef", "egg", "milk", "onion", "minced garlic clove", "salt", "pepper", "parsley", "marsala wine", "mushroom stems and pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.9 [FatContent] 21.4 [SaturatedFatContent] 8.2 [CholesterolContent] 127.9 [SodiumContent] 1590.2 [CarbohydrateContent] 35.1 [FiberContent] 7.2 [SugarContent] 8.1 [ProteinContent] 31.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 350°. Trim any fat off the heart and cut out the connective tissue and valves in the heart, leaving only the meaty portions. Make sure to leave the heart whole so you can stuff it. Rinse well to ensure there are no clots still remaining. Combine the ground beef, egg, breadcrumbs, milk, onion, garlic, celery salt, salt, and pepper to make a meatball mix. Stuff the heart firmly with enough meatball mix to fill it completely and place in a roasting pan. Make the remainder of the mix into medium (2”] meatballs and place next to heart in pan. Roast uncovered for 40 minutes to brown the heart and meatballs. Remove from oven and pour in Marsala wine to a depth of about ½ inch. Drain mushrooms and add to the pan. Cover and roast for an additional 40 minutes. Transfer heart and meatballs to a serving dish and strain pan juices into a 1-quart measuring cup. Measure out two cups of liquid by discarding extra liquid or adding water. Pour into a saucepan and whisk in gravy mix. Bring to a boil and then lower heat to simmer for 1 minute. Stir in the mushrooms and simmer for an additional minute or until heated through. Remove from heat. Slice heart crosswise into ½ inch slices for serving and pour gravy over the heart and meatballs.
[Name] Easter Sunday Green Beans [AuthorId] 266513 [AuthorName] Nicole Ritcheson [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-11-22T19:12:00Z [Description] Recipe from FBC Tyler cookbook. It can be prepared the day before and then just stuck in the oven at the last minute. When making this for a crowd, use 6 cans of green beans (Del Monte whole green beans are a little dressier) without increasing the amounts of the other ingredients. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1/2", "3/4", "1/2", "2"] [RecipeIngredientParts] ["green beans", "bacon", "brown sugar", "butter", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 360.3 [FatContent] 24.6 [SaturatedFatContent] 11.6 [CholesterolContent] 49.8 [SodiumContent] 352.9 [CarbohydrateContent] 31.7 [FiberContent] 4.2 [SugarContent] 25.1 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Microwave bacon 1 to 2 minutes in micrwave. Cut into pieces (I do this with clean kitchen scissors]. Mix bacon and beans in a large 9 x 13 inch baking dish. Combine butter, sugar and garlic powder. Pour over bacon and bean mixture. Cover with foil and refrigerate overnight or several hours prior to baking. Bake at 350 degrees for 30 minutes.
[Name] Fast and Easy Cranberry Sauce [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2017-11-23T02:22:00Z [Description] Make and share this Fast and Easy Cranberry Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "1"] [RecipeIngredientParts] ["cranberries", "water", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.7 [CarbohydrateContent] 40.6 [FiberContent] 2.8 [SugarContent] 35.7 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a medium-size saucepan put the cranberries (fresh or frozen], water, and sugar.", "Turn heat to medium-high and bring the mixture to a boil.", "Reduce heat slightly and cook for 15 minutes, stirring frequently.", "Variations: 1. Children may want more sugar added. 2. The last minute of cooking, stir in 1/4 cup orange marmalade. 3. Right after the cranberry sauce is done, turn off the heat and stir in a 16 ounce can of apple pie filling. 4. A touch of cinnamon can be added. 5. Use 1/2 cup white sugar and 1/2 cup brown sugar (brown sugar is just white sugar with molasses added]." ]
[Name] Overnight Oats [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-11-23T19:49:00Z [Description] Oats are high in a fibre called beta glucan that has been shown in some cases to reduce cholesterol and blood sugar. With the addition of a multivitamin (which contains Vitamin B to help in energy metabolism and Vitamin A to help support immune function) and high-protein foods like Greek yogurt or protein powder, this breakfast is an easy way to get your morning started. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/da5ZfBqS7mt4yjjMmEAl_90970H.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["oats", "milk", "cinnamon"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 221.8 [FatContent] 5.0 [SaturatedFatContent] 1.9 [CholesterolContent] 8.5 [SodiumContent] 31.2 [CarbohydrateContent] 37.0 [FiberContent] 5.9 [SugarContent] 3.6 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients in a large Mason jar and let sit in the fridge overnight. Serve cold the next day or warm in the microwave for 30 seconds. Top with more cinnamon, to taste.
[Name] Slow Cooker Mushroom Pork Chops [AuthorId] 791909 [AuthorName] LES H. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2017-11-24T15:23:00Z [Description] Make and share this Slow Cooker Mushroom Pork Chops recipe from Food.com. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2", "4", "1", "1", "16", "1", "1/2"] [RecipeIngredientParts] ["onions", "boneless pork chops", "fresh mushrooms", "garlic", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 480.3 [FatContent] 22.2 [SaturatedFatContent] 7.0 [CholesterolContent] 130.1 [SodiumContent] 1167.9 [CarbohydrateContent] 22.4 [FiberContent] 2.6 [SugarContent] 7.3 [ProteinContent] 47.6 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Place the onion in the bottom of slow cooker, add pork chops on top of onion. In a bowl mix soups, mushrooms, garlic & pepper. Pour mixture over pork chops; cook on low 6-8 hours. Serve over rice or noodles.
[Name] Lentil & Rice Soup (Minestra Di Lenticchie E Riso) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2017-11-24T22:17:00Z [Description] This is a Marianne Esposito version of the Italian favorite and was perfect for a lighter meal on the day after Thanksgiving, served with a tossed green salad. [Images] character(0) [RecipeCategory] Long Grain Rice [Keywords] ["Rice", "Lentil", "Beans", "European", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "2", "1/4", "1", "1 1/2", "6", NA] [RecipeIngredientParts] ["lentils", "butter", "garlic cloves", "Italian parsley", "long grain rice", "canned plum tomatoes", "chicken broth", "pecorino romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 3.6 [SaturatedFatContent] 1.3 [CholesterolContent] 2.5 [SodiumContent] 1344.8 [CarbohydrateContent] 50.0 [FiberContent] 3.7 [SugarContent] 5.0 [ProteinContent] 14.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Pour the lentils into a soup pot; cover them with cold water and boil them for 25 minutes. Drain the lentils and set aside. They should hold their shape, be cooked through and not mushy.", "In that same pot, melt the butter or lard; stir in the garlic and parsley and cook until the garlic softens but does not brown. Stir in the rice, tomatoes with their juice, and the broth. Bring the mixture to a boil. Lower the heat to simmer; cover the pot and continue cooking until the rice is tender. This should take about 25 minutes. Stir in the lentils and cook just to re-heat the soup. Serve immediately and pass grated cheese to sprinkle on top." ]
[Name] Teriyaki Chicken Wings [AuthorId] 526840 [AuthorName] csbndc [CookTime] PT30M [PrepTime] PT6H [TotalTime] PT6H30M [DatePublished] 2017-11-25T05:44:00Z [Description] Make and share this Teriyaki Chicken Wings recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["18", "1", "1", "4", "7/8", "4", "4", "1", "2"] [RecipeIngredientParts] ["chicken wings", "soy sauce", "water", "granulated sugar", "sherry wine", "sake", "garlic cloves", "fresh ginger", "ginger powder", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.7 [FatContent] 8.7 [SaturatedFatContent] 2.4 [CholesterolContent] 42.0 [SodiumContent] 476.8 [CarbohydrateContent] 6.6 [FiberContent] 0.1 [SugarContent] 5.7 [ProteinContent] 10.8 [RecipeServings] 150.0 [RecipeYield] nan [RecipeInstructions] Use a small saucepan and add all ingredients together. Stir until sugar is dissolved and marinate meat 5-6 hours or overnight. 5-6 hours is a milder flavor; overnight is a stronger flavor. Singe wings if needed, to remove hair. Remove wing tips and discard or save for chicken stock. Divide each wing in half. Place wings in marinade and leave overnight. Arrange chicken pieces in a single layer in a shallow pan on a rack if possible. Line pan with foil. Bake at 350 to 400 degrees for 30 minutes. When ready to serve, place in a chafing dish to keep hot. Serves 150.
[Name] Tasty Pumpkin Waffles (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-11-26T16:43:00Z [Description] Make and share this Tasty Pumpkin Waffles (Taste of Home) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1", "1 1/4", "2/3", "4 1/2", "1/3", "1/2", "1/4", "1", NA] [RecipeIngredientParts] ["all-purpose flour", "brown sugar", "baking powder", "salt", "egg", "milk", "canned pumpkin", "butter", "pecans", "fresh cranberries", "frozen cranberries", "maple syrup", "butter", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 772.4 [FatContent] 61.3 [SaturatedFatContent] 34.7 [CholesterolContent] 190.5 [SodiumContent] 836.7 [CarbohydrateContent] 50.5 [FiberContent] 3.5 [SugarContent] 17.6 [ProteinContent] 9.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine the flour, brown sugar, baking powder, and salt. Whisk egg, milk, pumpkin, and butter and stir in dry ingredients until blended. Fold in pecans. Bake in a preheated waffle iron according to the manufacturer's directions until golden brown. Meanwhile, in a small saucepan, combine the cranberries and syrup. Cook over medium heat until the berries pop, about 10 minutes. Transfer to a small mixing bowl and cool slightly. Beat in butter until blended. Serve waffles with maple cranberry butter and maple syrup if desired. Refrigerate or freeze leftover butter.
[Name] Calico Corn Bread Dressing (Taste of Home) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-11-26T16:52:00Z [Description] This recipe serves a crowd, and I will post as written. I made a smaller version. Good Stuff. Recipe courtesy of 2009 Taste of Home Recipes. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "4", "2", "2", "4", "4", "1", "4", "5", "8", "2", "2", "2", "1/4", "24", "6", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "yellow cornmeal", "baking powder", "salt", "eggs", "milk", "bulk pork sausage", "water", "celery", "green peppers", "instant minced garlic", "pepper", "cayenne pepper", "chicken broth", "green onions", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.8 [FatContent] 12.2 [SaturatedFatContent] 3.6 [CholesterolContent] 44.6 [SodiumContent] 362.4 [CarbohydrateContent] 20.4 [FiberContent] 1.5 [SugarContent] 1.1 [ProteinContent] 12.6 [RecipeServings] 58.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, combine flour, cornmeal, baking powder, and salt. In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened. Pour the batter into 2 greased 13x9x2 inch pans. Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks. In a soup kettle, cook sausage over medium heat until no longer pink and drain. Stir in the water, celery, green peppers, garlic, pepper, and cayenne. Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender. In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley. Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.
[Name] Cucumber Broccoli Salad [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-26T20:35:00Z [Description] I never would have thought to add olives, but I liked it. I even added some capers, but I've posted the recipe as written. Recipe courtesy of Low Carb Yum. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "15", "1", "2", "1", "6", "16"] [RecipeIngredientParts] ["fresh broccoli", "black beans", "cucumber", "tomatoes", "red onion", "pitted black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 188.8 [FatContent] 12.7 [SaturatedFatContent] 2.0 [CholesterolContent] 0.0 [SodiumContent] 510.2 [CarbohydrateContent] 17.1 [FiberContent] 4.8 [SugarContent] 5.4 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, toss together the first 6 ingredients. Mix in the dressing. May be served immediately. If saving for later, store in the refrigerator.
[Name] Vinaigrette for Green Salad (Ina Garten) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-26T20:38:00Z [Description] Make and share this Vinaigrette for Green Salad (Ina Garten) recipe from Food.com. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "3", NA, NA, "1/2", NA] [RecipeIngredientParts] ["Dijon mustard", "fresh garlic", "champagne vinegar", "kosher salt", "fresh pepper", "olive oil", "mesclun"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.4 [FatContent] 18.0 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 0.2 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small bowl, whisk together the mustard, garlic, vinegar, teaspoon of salt, and 1/2 teaspoon of pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper if desired and serve immediately.
[Name] Almond Cookies [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-27T16:43:00Z [Description] This one falls under the "I ate it at, and then tried to duplicate it" motivation for cooking. Almond cookies are available at Chinese restaurants throughout the US...they're essentially sugar cookies with almond in them. I've seen some recipes that use vanilla extract but I can't imagine making these without almond extract. Besides, I use vanilla extract all the time, but when else am I ever going to use my almond extract? [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/uLTvlxET7e0BopHIct34_IMG_0995.JPG" [RecipeCategory] Dessert [Keywords] ["Nuts", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "2", "1 1/2", "2 1/4", "1", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "sugar", "eggs", "all-purpose flour", "baking powder"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 121.2 [FatContent] 7.2 [SaturatedFatContent] 3.7 [CholesterolContent] 22.1 [SodiumContent] 69.5 [CarbohydrateContent] 13.2 [FiberContent] 0.5 [SugarContent] 8.4 [ProteinContent] 1.5 [RecipeServings] 50.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees F. Blend together butter and sugars for a few minutes, until thoroughly combined. Beat eggs separately, then stream into the bowl while running the mixer on low. Continue blending and add almond extract until combined. Add one cup of flour to the bowl while blending, then add baking powder, then gradually add remaining flour until fully combined. Blend in almonds until distributed evenly. Using a tablespoon or small cookie scoop, place dough on ungreased cookie sheets about three inches apart to prevent cookies from bleeding together. Only bake one rack of cookies at a time to ensure even baking. Bake 10-12 minutes or until browned around the edges. Remove baking sheets from oven and allow to rest for a few minutes before removing to racks to cool. Remove cookies carefully, since the high butter content means they'll still be soft until they cool completely. Repeat baking remaining cookies, ensuring that baking sheets are only on one rack.
[Name] Baked Zucchini and Squash [AuthorId] 2001756836 [AuthorName] POV_Italian_Cooking [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-11-27T21:20:00Z [Description] This recipe may be the perfect side dish: Baked Zucchini and Squash. This recipe only takes a few minutes to prepare, has only a few seasonings and comes out of the oven in just 20 minutes. Finally, this side also pairs with a huge array of main courses. See how to make Baked Zucchini and Squash in episode 68 of POV Italian Cooking at https://youtu.be/ZVple5NOks0 [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2"] [RecipeIngredientParts] ["squash", "zucchini", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 92.0 [FatContent] 7.2 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 9.9 [CarbohydrateContent] 6.3 [FiberContent] 2.1 [SugarContent] 4.6 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] 2 plates [RecipeInstructions] Watch the cooking demonstration vidoe at https://youtu.be/ZVple5NOks0 to see how this dish is made! Warm oven to 425 degrees.
[Name] Homemade Alfredo Sauce With a Kick [AuthorId] 2001820831 [AuthorName] Kimberly M. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-27T21:21:00Z [Description] Make and share this Homemade Alfredo Sauce With a Kick recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/4", "1/4", "3 -4", "1/4", "4", "1", "1", "1", "1/2", "1/8 - 1", "2", "1/2 - 1"] [RecipeIngredientParts] ["butter", "red bell pepper", "sun-dried tomatoes packed in oil", "red onion", "minced garlic cloves", "Philadelphia Cream Cheese", "heavy whipping cream", "black pepper", "cayenne pepper", "dried parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 752.6 [FatContent] 79.4 [SaturatedFatContent] 48.7 [CholesterolContent] 279.4 [SodiumContent] 446.3 [CarbohydrateContent] 7.6 [FiberContent] 0.4 [SugarContent] 1.8 [ProteinContent] 6.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Saute all vegetables and garlic in butter 2 min on medium to medium-low heat. (Do not burn the garlic, as it will turn bitter.]. Turn heat to medium-low and add cream cheese. Stir until melted. Add the heavy whipping cream a little at a time until incorporated into the cream cheese mixture. Stir in remaining seasonings. (Start with smallest amount of cayenne and add more as it cooks, if desired]. Cover and simmer on low for 15 minutes, stirring every few minutes. (Sauce will thicken as it cooks.]. Uncover, add parsley, turn heat to medium to medium-low, and cook u too thickened, stirring frequently. Add additional spice (garlic powder, cayenne, salt, pepper] as desired to taste. Top fettuccine noodles with this sauce. You can also saute some chicken in garlic and butter, or shrimp in butter, garlic, and old bay seasoning, or broccoli and mushrooms in a little olive oil and garlic. This sauce can top any of these or fish! Have fun, be creative, and get cooking! .
[Name] PUMPKIN FLAN [AuthorId] 2543501 [AuthorName] 2cormiers [CookTime] PT1H20M [PrepTime] PT10M [TotalTime] PT1H30M [DatePublished] 2017-11-27T21:21:00Z [Description] While perhaps not an authentic flan, this is a delicious guilt-free and creamy pumpkin dessert reminiscent of pumpkin cheesecake. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["15", "1", "1/2", "1/4", "1", "1/2", "3/4", "8", "3"] [RecipeIngredientParts] ["pumpkin puree", "pumpkin pie spice", "cayenne pepper", "salt", "molasses", "fat free cream cheese", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 109.0 [FatContent] 7.5 [SaturatedFatContent] 3.8 [CholesterolContent] 80.7 [SodiumContent] 174.2 [CarbohydrateContent] 6.3 [FiberContent] 0.4 [SugarContent] 2.8 [ProteinContent] 4.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. Beat softened neufchatel or cream cheese until smooth. Add remaining ingredients and mix until smooth. Pour into a greased 8\" square pyrex dish or 6 individual creme brulee dishes. Place dish(s] inside a larger pan, fill the space with boiling water to a depth of 1/2 up the side of the dish(s]. Bake til firm and slightly puffed, approx 1 hr 10 mins for the one big dish, or 45 minutes for the brulee dishes. Test if done by inserting a knife near the center. Flan is done if knife comes out clean. Serve with whipped cream and a sprinkling of nutmeg or pumpkin pie spice. Can also add a sprinkling of graham cracker crumbs if desired.
[Name] Turkey Tetrazzini [AuthorId] 2543501 [AuthorName] 2cormiers [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2017-11-27T21:21:00Z [Description] best use of leftover turkey and stock! Fairly low carb if you use Carba-nada or other low carb pasta. [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1/4", "4", "1/2", "1/4", "2", "1", "1/4", "3/4", "1/4", "2"] [RecipeIngredientParts] ["butter", "fresh mushrooms", "onion", "flour", "soymilk", "sherry wine", "swiss cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.0 [FatContent] 8.4 [SaturatedFatContent] 4.5 [CholesterolContent] 43.9 [SodiumContent] 109.0 [CarbohydrateContent] 12.0 [FiberContent] 0.8 [SugarContent] 1.9 [ProteinContent] 12.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°. In a large skillet or dutch oven, melt butter over medium high heat. Add mushrooms and saute, stirring frequently, til just wilted. Add onions and cook til onions are soft. Sprinkle flour over mushrooms and onions, toss and cook about 2 minutes. Stir in stock and milk, keeping mixture smooth. Cook over medium heat, stirring until thickened and bubbly. Stir in sherry, cheeses, cooked noodles and turkey. Adjust seasoning if necessary with salt and pepper. Turn into lightly greased 3 quart baking dish; or into 2 greased 8\" pans. This freezes well so you can bake one now and freeze one for later. Bake until heated through and bubbly, about 30 minutes. Optional, top with buttered fresh bread crumbs, additional cheese or sliced almonds.
[Name] Basque Tongue [AuthorId] 1299147 [AuthorName] HayleyR [CookTime] PT3H40M [PrepTime] PT30M [TotalTime] PT4H10M [DatePublished] 2017-11-27T21:22:00Z [Description] I found this recipe about 14 years ago on RecipeDownUnder.com. When the site went under, I managed to find a copy of this recipe on the google cache. This is my favorite tongue recipe ever, and felt it should be shared. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["olive oil", "garlic clove", "onion", "green pepper", "tomato sauce", "pimientos", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.7 [FatContent] 10.9 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 1140.2 [CarbohydrateContent] 22.2 [FiberContent] 6.2 [SugarContent] 14.9 [ProteinContent] 4.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash one large beef tongue or several lamb tongues well. Place the tongue in a kettle and cover with cold water. Add 2 whole buttons of garlic and salt and pepper to taste. Bring the water to a boil and turn the heat down. Cover the kettle with a lid and keep the water boiling until the tongue is tender to fork. This can take three or more hours. When the tongue is tender, run cold water over it and skin it. Be sure to trim the membranes under the tongue. Next slice the tongue to about 1/4 inch slices. (The tongue can be fixed a day or two ahead and then wrapped in saran wrap and refrigerated]. Saute the garlic, onion and green pepper until golden brown. Add tomato sauce, pimento and sugar. Simmer slowly for 15 minutes. Add the tongue and continue simmering until the tongue is good and hot. This dish is good hot or cold. The sauce can also be used for tripe, pigs feet or any left over meat.
[Name] Grandma's Oyster Stuffing [AuthorId] 2000761235 [AuthorName] sbingeman [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-11-27T21:22:00Z [Description] This is my grandma's Pennsylvania Dutch oyster filling (stuffing) recipe. It's quick and easy and always a favorite at my family's holiday meals.
[Name] Barbara's Cornbread Dressing [AuthorId] 224712 [AuthorName] ScottMona [CookTime] PT45M [PrepTime] PT35M [TotalTime] PT1H20M [DatePublished] 2017-11-27T21:22:00Z [Description] Age old recipe from Barbara Pendleton. Cajun spices and sweet cornbread make this one of my all-time holiday favorites. [Images] character(0) [RecipeCategory] Cajun [Keywords] ["Creole", "Christmas", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2 -3", "1", "1", "1/2", "1/2", NA, NA, NA, NA, NA, NA, NA, "1", "2"] [RecipeIngredientParts] ["yellow onion", "green onion", "butter", "margarine", "garlic powder", "onion powder", "black pepper", "paprika", "cayenne pepper", "ground sage", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.5 [FatContent] 33.0 [SaturatedFatContent] 12.4 [CholesterolContent] 67.3 [SodiumContent] 955.2 [CarbohydrateContent] 45.2 [FiberContent] 4.6 [SugarContent] 13.7 [ProteinContent] 16.0 [RecipeServings] 8.0 [RecipeYield] 100 percent [RecipeInstructions] ["Bake Jiffy Corn muffin mix in large bake pan per directions.", "In a medium saucepan, combine chicken broth, turkey necks, a stick of butter and seasoning and simmer until meat begins to fall off the bone. The seasonings are added to taste but approximately 1 tblsp of Tony's, garlic powder and onion powder. Only add a very small amount of black and cayenne pepper to desired spiciness.", "Use a fork to scrape most of the meat off the bone and discard the bones.", "In a large skillet combine a chopped yellow onion, coarsely chopped bunch of green onions, a stick of margarine and garlic powder, Tony's and black pepper as the onions cook. Spice to taste.", "Cook over medium heat until light brown (about 2 mins] then set aside.", "Crumble cornbread into a large mixing pan, be sure to use your largest mixing pan (you'll thank me later].", "Transfer spicy onion mix to the crumbled cornbread pan and mix thoroughly using a large sturdy metal spoon.", "Spoonful by spoonful, slowly add the gravy mix including lumps of turkey meat to the crumbled cornbread mix while thoroughly stirring. Keep adding and stirring until the dressing starts to stick together slightly and no longer crumbles apart.", "Add ground sage, slowly until you get your desired taste. Be careful not to add too much sage which can be overwhelming.", "Once you have the perfect taste and no longer need to taste it, add the 2 fully whipped egg whites and stir in thoroughly.", "Transfer the dressing into a medium Pyrex or metal loaf pan and bake covered with aluminum foil at 350 degrees for 30-45 mins.", "Remove the aluminum foil and bake uncovered for 5 mins to brown the top.", "Serve as a side dish to Turkey and use the remaining gravy served over the dressing. Thank Barbara and enjoy!" ]
[Name] Chicken Bacon Pumpkin Gnocchi [AuthorId] 282842 [AuthorName] kimberlynewport [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-27T21:23:00Z [Description] A healthier version of this chicken bacon pumpkin gnocchi dish. Ready in under 30 minutes and packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce. Original recipe: https://www.nutmegnanny.com/chicken-bacon-pumpkin-gnocchi/ [Images] character(0) [RecipeCategory] Pumpkin [Keywords] ["Potato", "Poultry", "Vegetable", "Meat", "Thanksgiving", "Halloween", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "8", "2", "8", "1", "1/2", "2", "1/2", "1/2", "1", NA, "3"] [RecipeIngredientParts] ["bacon", "boneless skinless chicken breasts", "tofu", "pumpkin puree", "parmesan cheese", "garlic powder", "nonfat yogurt", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.9 [FatContent] 14.8 [SaturatedFatContent] 5.3 [CholesterolContent] 60.9 [SodiumContent] 453.2 [CarbohydrateContent] 10.1 [FiberContent] 1.1 [SugarContent] 6.0 [ProteinContent] 27.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions. Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking] and set aside. Set a large skillet over medium heat and add bacon. Fry until crispy. Remove from pan to a paper towel-lined plate and blot away extra fat. Add diced chicken to the pan and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside. Reduce heat to low. If there is a lot (more than a tablespoon] of fat remaining in the pan, drain and then add tofu. Mash and stir gently until creamy. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. Mix yogurt in well and and stir until just warm. Taste the dish and season with kosher salt and pepper if needed. Sprinkle the finished dish with green onions and serve immediately.
[Name] Ken's Spaghetti [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-11-27T21:23:00Z [Description] Make and share this Ken's Spaghetti recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Kid Friendly", "< 4 Hours", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1", "1", "2", "1", "3", "1/4"] [RecipeIngredientParts] ["ground beef", "hot Italian sausage", "onion", "garlic cloves", "salt", "black pepper", "tomatoes", "mushroom", "zucchini", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.0 [FatContent] 31.3 [SaturatedFatContent] 10.4 [CholesterolContent] 74.6 [SodiumContent] 1784.8 [CarbohydrateContent] 37.7 [FiberContent] 7.7 [SugarContent] 23.0 [ProteinContent] 28.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In large saucepan brown meat with garlic and onion, seasoning with salt and pepper. Add sauce and tomatoes. Add mushrooms, zucchini and basil. Simmer for an hour. Serve with spaghetti and grated parmesan.
[Name] Broccoli Casserole [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-11-27T21:24:00Z [Description] Make and share this Broccoli Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "4", "10", "2", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["garlic clove", "onion", "butter", "broccoli", "cheddar cheese", "fresh mushrooms"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.6 [FatContent] 17.8 [SaturatedFatContent] 8.4 [CholesterolContent] 35.9 [SodiumContent] 456.0 [CarbohydrateContent] 11.8 [FiberContent] 2.3 [SugarContent] 2.7 [ProteinContent] 9.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Sautee garlic and onion and fresh mushrooms in butter. Spoon into large greased casserole. Cook broccoli until crunchy. Add to casserole. Add chopped almonds. In separate bowl blend mushroom soup and cheese. Fold into casserole. Top with almonds and bread crumbs. Bake at 350 degrees for 45 minutes.
[Name] Toast With Orignal Tofu Spread & Veggies [AuthorId] 2001759665 [AuthorName] mashundra02 [CookTime] PT2M [PrepTime] PT3M [TotalTime] PT5M [DatePublished] 2017-11-27T21:24:00Z [Description] Easy to cook, but also very healthy and tasty with Tofu Spread. To buy it follow this link: https://tofuspread.com/ [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["4 -5", "4 -5"] [RecipeIngredientParts] "tofu" [AggregatedRating] nan [ReviewCount] nan [Calories] 303.1 [FatContent] 5.5 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 515.9 [CarbohydrateContent] 51.7 [FiberContent] 2.5 [SugarContent] 4.7 [ProteinContent] 11.6 [RecipeServings] 1.0 [RecipeYield] 4-5 toasts [RecipeInstructions] 1. Toast the bread and spread the tofu on each slice. 2. Add the veggies on top of the toast. Make silly vegetable faces for the little ones. Ask your kid to help. It is a great way to get little ones creative at the table, and a fun way to sneak in vegetables.
[Name] Gluten Free Zucchini Bread or Muffins [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-11-27T21:24:00Z [Description] This is a recipe my mother-in-law gave me that I converted to be gluten free. It was originally from a cookbook that she bought in Pennsylvania. You can also sub some of the zucchini for grated carrots. For example, 1 cup zucchini, 1 cup grated carrots, instead of 2 cups zucchini. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/46/9/IH5xcwVvSnSo0aLS3cTh_20171124_174151.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/46/9/b6uRKaB3SNys70zQYB1x_20171124_174108.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/46/9/eyg0R47TeOUzba8MhsMM_20171124_174122.jpg"] [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "2", "2", "1", "4", "1", "2", "1", "2", "3", "1"] [RecipeIngredientParts] ["white sugar", "brown sugar", "eggs", "canola oil", "zucchini", "tapioca starch", "cornstarch", "baking powder", "baking soda", "xanthan gum", "pineapple", "vanilla extract", "cinnamon", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2672.1 [FatContent] 121.5 [SaturatedFatContent] 11.9 [CholesterolContent] 372.0 [SodiumContent] 1542.6 [CarbohydrateContent] 380.3 [FiberContent] 10.9 [SugarContent] 237.3 [ProteinContent] 25.2 [RecipeServings] nan [RecipeYield] 2 large loaves [RecipeInstructions] Mix white and brown sugars, eggs, and oil in a large mixing bowl. Then add the zucchini. In a separate bowl, combine the dry ingredients and whisk to combine. Add one half of the dry mixture to the wet mixture and stir, then the pineapple, vanilla, and cinnamon. Add the rest of dry mixture and blend well. Pour into a greased loaf pan, or greased and floured (use rice flour] muffin tins. Optionally, you can add raisins to your loaf pan or muffin tins. Just put the raisins in the pan/tins after you poured the batter and gently stir them inches. Bake at 320 F for 50-60 minutes, or 30-35 minutes for muffins. Makes 2 large or 4 small loaf pans, or about 36 muffins.
[Name] Bread & Butter Pudding [AuthorId] 1578471 [AuthorName] danny35 [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-11-27T21:25:00Z [Description] Make and share this Bread & Butter Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["12", "6", "3 1/2", "3", "1", "1 1/2", "7", "18", "3"] [RecipeIngredientParts] ["salted butter", "caster sugar", "eggs", "vanilla", "nutmeg", "heavy cream", "milk", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.4 [FatContent] 32.1 [SaturatedFatContent] 19.4 [CholesterolContent] 160.8 [SodiumContent] 440.8 [CarbohydrateContent] 45.5 [FiberContent] 1.1 [SugarContent] 18.5 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] 8 cups [RecipeInstructions] preheat oven to 325. butter a 7 x 11 \" oven safe dish and arrange buttered bread in dish. beat caster sugar and eggs in a large bowl, beat well and add vanilla and half the nutmeg stir together. pour slowly onto bread and push down bread to soak all bread. sprinkle remaining nutmeg over pudding. place pudding dish in a larger pan and add boiling water in larger pan half way up pudding dish,sprinkle raw sugar over pudding. place in oven and bake for 50 minute until a knife stuck in the center comes out clean. when done remove from oven and let set for 15-20 minute serve warm. Enjoy.
[Name] Sesame Free Hummus [AuthorId] 2001824864 [AuthorName] William R. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-11-27T21:25:00Z [Description] Make and share this Sesame Free Hummus 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/2001824864/Xg7QojvVRDm8s4dKlK6e_IMG_0584.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["15", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["garbanzo beans", "lemon juice", "dried basil", "oregano", "black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 157.9 [FatContent] 4.6 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 318.2 [CarbohydrateContent] 24.4 [FiberContent] 4.8 [SugarContent] 0.0 [ProteinContent] 5.3 [RecipeServings] 4.0 [RecipeYield] 15 1/2 ounces [RecipeInstructions] Rinse garbanzo beans in a strainer . Soak garbanzo beans in water for 1-2 minutes. Put garbanzo beans in food processor. Put olive oil, black pepper, oregano, dried basil, and lemon juice in food processor seperately. Turn on the food processor for five minutes. If not satisfied with texture, put in olive oil to make smoother and turn on food processor for 1 minute until satisfied.
[Name] Ikarian Stew [AuthorId] 2760228 [AuthorName] Truefreedom [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2017-11-27T21:25:00Z [Description] Make and share this Ikarian Stew recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/2", "1", "1 1/2", "1/2", "1", "1", "1/2", "2", "1/4"] [RecipeIngredientParts] ["black-eyed peas", "olive oil", "yellow onion", "fennel bulb", "garlic", "carrots", "tomato paste", "bay leaf", "salt", "kale leaves", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 28.0 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1068.4 [CarbohydrateContent] 29.9 [FiberContent] 8.0 [SugarContent] 4.5 [ProteinContent] 7.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Spread the black eyed peas on a large baking sheet and pic over to remove any damaged peas or debris. Put peas in a large pot, add enough water to submerge by 2 inches, and bring to boil over high heat. Boil 1 minute. Set aside, off the heat and soak for an hour. Drain in a colander set in the sink. Warm 1/8 cup oil in a large pot or Dutch Oven set over medium heat. Add the onion and fennel. Cook, stirring often, until soft, about 8 minutes. Add garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until tomato paste dissolves. Add enough water just to cover the vegetables. Raise the heat to medium high and bring to boil. Cover, reduce the heat to low, and simmer slowly until the black eyed peas are tender about 50 minutes. Stir in the kale leaves and dill. Cover and cook until kale is tender, 5-10 minutes. Discard ant bay leaves. Ladle into two bowls. Drizzle 1/2 tbsp olive oil on top of each serving. TIP: For quicker meal, substitute frozen black eyed peas, thawed.
[Name] CARROT CAKE [AuthorId] 2001414777 [AuthorName] Emma A. [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-11-27T21:26:00Z [Description] Make and share this CARROT CAKE recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Vegetable", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "4", "1", "2", "2", "1 1/2", "1", "1", "3", "1", "1", "125", "50", "3/4", "1", NA, "1/2", "1/2"] [RecipeIngredientParts] ["raw sugar", "eggs", "vanilla essence", "baking soda", "flour", "cinnamon", "mixed spice", "salt", "carrots", "walnut pieces", "cream cheese", "butter", "icing sugar", "lemon, zest of", "lemon", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 428.3 [FatContent] 27.4 [SaturatedFatContent] 5.5 [CholesterolContent] 49.4 [SodiumContent] 309.1 [CarbohydrateContent] 43.7 [FiberContent] 2.3 [SugarContent] 31.0 [ProteinContent] 4.8 [RecipeServings] 20.0 [RecipeYield] 20 Squares [RecipeInstructions] Cake: Set oven to bake 160 deg. Mix oil and sugar, adding in eggs one at a time and vanilla essence. Add flour, cinnamon, mixed spices, salt, carrot, walnut pieces and apricots - mix well. Add baking soda and stir to just combine. Pour mix into a springform cake tin. Bake for approximately 55 minutes, or until a skewer poked through the middle comes out clean. Icing: Beat together softened butter and cream cheese. Add in icing sugar until desired consistency is reached. Add zest and juice of a lemon. Top with apricots and walnuts.
[Name] Bagel With Orignal Tofu Spread, Tomatoes and Chives [AuthorId] 2001759665 [AuthorName] mashundra02 [CookTime] PT2M [PrepTime] PT3M [TotalTime] PT5M [DatePublished] 2017-11-27T21:26:00Z [Description] It is quick meal, healthy and at the same time delicious. Perfect for different ages. Tofu Spread makes it much more incredible. To buy it follow this link: https://tofuspread.com/ [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2 -3", "1", "1", "1"] [RecipeIngredientParts] ["bagel", "tofu", "cherry tomatoes", "chives", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 3.0 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 720.5 [CarbohydrateContent] 59.9 [FiberContent] 3.7 [SugarContent] 1.2 [ProteinContent] 13.7 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] 1. Lightly toast the bagel. 2. Spread tofu spread evenly over bagel. 3. Top with cherry tomato slices. 4. Sprinkle with chives and season with salt and pepper. Make your own herb tofu spread by adding 1 Tbsp of finely chopped fresh herbs to the tofu spread. Replace red cherry tomatoes with heirloom or yellow and orange cherry tomatoes.
[Name] Crispy Baked Parmesan Chicken [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-11-27T21:26:00Z [Description] Make and share this Crispy Baked Parmesan Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["chicken breast halves", "eggs", "flour", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 433.2 [FatContent] 11.3 [SaturatedFatContent] 3.2 [CholesterolContent] 139.4 [SodiumContent] 379.1 [CarbohydrateContent] 54.0 [FiberContent] 2.6 [SugarContent] 2.9 [ProteinContent] 26.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] 1/2 Celsius parmesan cheese. 1 1/2 teaspoon garlic powder. 2 tablespoons parsley flakes. 1/2 teaspoon salt. 1/2 teaspoon pepper. Preheat oven to 375 degrees. Pound chicken breasts to 1/2 inch thickness. Beat egg an set aside. In separate shallow dish, combine the flour, salt and pepper. In second shallow dish combine Panko Bread Crumbs, cornflake crumbs, parmesan, parsley and garlic powdeer. Dip chicken in flour first, then egg and then crumb mix, pressing the crumbs to adhere . Place on pan sprayed with cooking spray. Spray top of chicken with cooking spray. Bake at 375 degrees for 30-35 minutes or until juices run clear.
[Name] Scalloped Corn [AuthorId] 2001825855 [AuthorName] Lynne [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-11-27T21:27:00Z [Description] We had this simple dish every Holiday when we were growing up. My brother and I used to fight over it. So simple so quick and if you like corn you love it.  [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "2", "1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["whole kernel corn", "eggs", "butter", "milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 308.4 [FatContent] 15.2 [SaturatedFatContent] 8.2 [CholesterolContent] 77.0 [SodiumContent] 868.6 [CarbohydrateContent] 41.4 [FiberContent] 3.4 [SugarContent] 4.9 [ProteinContent] 6.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Grease 13x9 in casserole pan.", "Drain both cans of Kernel corn and pour into pan.", "Pour Cream Corn into pan.", "Take a sleeve of saltine crackers and crunch them up, pour into pan.", "Add eggs.", "Cut up Butter and add to pan.", "Add salt and pepper (can add more or less to your taste].", "Add Milk.", "Depending on the consistency you want you can add another can of Cream corn for a moister dish. Or you can add more cracker if it seems to be runny.", "Mix well and sprinkle with pepper and place in oven at 350 until golden and slightly crispy on top. Usually about 1 hour. Remove and enjoy." ]
[Name] Buttercream Frosting [AuthorId] 2001825855 [AuthorName] Lynne [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-27T21:27:00Z [Description] Make and share this Buttercream Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "5", "3", "1 1/2"] [RecipeIngredientParts] ["butter", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 238.1 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.6 [SodiumContent] 3.5 [CarbohydrateContent] 60.1 [FiberContent] 0.0 [SugarContent] 58.8 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Beat softened butter until light and creamy. Add milk and vanilla, mix well. Gently add powdered sugar. Mix until well blended. . Frost as soon as cake or rolls have cooled. ENJOY .
[Name] Simple Cinnamon Rolls [AuthorId] 2001825855 [AuthorName] Lynne [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-11-27T21:27:00Z [Description] Make and share this Simple Cinnamon Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "4", "2", "2", "1 1/3", "5", "3", "1 1/2"] [RecipeIngredientParts] ["flour", "butter", "sugar", "cinnamon", "brown sugar", "powdered sugar", "milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1053.2 [FatContent] 61.9 [SaturatedFatContent] 39.0 [CholesterolContent] 163.2 [SodiumContent] 552.7 [CarbohydrateContent] 132.5 [FiberContent] 11.6 [SugarContent] 106.5 [ProteinContent] 2.7 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place Frozen bread dough in large bowl that has been sprayed with cooking spray, cover it with saran wrap loosely. (spray the saran wrap with cooking spray as well so the dough will not stick when it rises] Put the bowl in a warm Place and let it rise double in size. (overnight]. Sprinkle flour on counter then put the dough from the bowl on it. Roll it out until it is about 1/2\" think. (flip it over if you need] Try to roll it into an oval shape. Spread a thick layer of butter all the way to the edges until oval is covered. Sprinkle a thick layer of sugar all the way to the edges until the butter is covered. Sprinkle a thick layer of cinnamon all the way to the edges until the sugar is covered. Starting at the edge closest to you, roll the dough as tightly as possible into a log. Starting at the lifted of the log cut each cinnamon roll about 1 1/2\" to 2\". Place in a baking pan (any pan that has about 2\" sides] (make sure you have sprayed heavily with cooking spray]. Place the baking pan in a warm place and let the cinnamon rolls rise as much as possible, double in size at least. (you can speed up the process by pre-heating oven to 250 then turn it off and then set the pan in the oven, the rolls will rise quicker]. BROWN SUGAR TOPPING: In a small sauce pan, melt about 1/4 to 1/2 cup of butter then add 1 1/2 cups of brown sugar stirring continuously until it doesn't burn or stick to the bottom. Stir in 2 tbl spoons of cinnamon. Turn the burner down to low and let everything dissolve add more butter if needed to get a thick syrup. Then pour a spoonful over each cinnamon roll that is in the backing pan rising. If they still need to rise put them back and let them finish rising. Place rolls in Preheated 350 oven for approximately 30 minutes or until golden brown and you can put tooth pick in and it comes out clean and rolls are not doughy in the center. FROSTING: Beat softened butter until light and creamy. Add milk and vanilla, mix well. Gently add Powdered Sugar, blend well. Place on rolls when cooled.
[Name] Banana-Bread Cake [AuthorId] 2001770988 [AuthorName] ryanthomasdugan [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2017-11-27T21:28:00Z [Description] More of a cake than regular banana bread, with optional add-ons of cream cheese frosting (would reccomend!) and toasted coconut. [Images] character(0) [RecipeCategory] Tropical Fruits [Keywords] ["Fruit", "Brunch", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1 3/4", "1", "1/2", "1", "2", "1", "2", "3/4", "1/2", "3/4"] [RecipeIngredientParts] ["unsalted butter", "self-rising flour", "banana", "soft brown sugar", "baking powder", "eggs", "salt", "buttermilk", "plain yogurt", "cream cheese", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.6 [FatContent] 20.3 [SaturatedFatContent] 12.5 [CholesterolContent] 89.8 [SodiumContent] 473.2 [CarbohydrateContent] 53.0 [FiberContent] 2.7 [SugarContent] 28.0 [ProteinContent] 6.0 [RecipeServings] 9.0 [RecipeYield] 9 Pieces, though you can make larger/smaller slices [RecipeInstructions] Preheat oven to 350 degrees, grease a pan ( 8 x 8 or close to]. Cream the butter and sugar together (electric mixer helps a lot but not necessary] until light and fluffy. Gradually beat the eggs into the mixture. Sift the flour, salt, and baking powder into the mixture, and fold to combine. Then, stir in the banana and buttermilk (or plain yogurt]. Spoon the mixture into the pan and smooth with a palette knife. Bake in the oven for 35 minutes, or until risen. (If you chose to add coconut] while the cake is baking, dry-fry (no oil] the coconut over low heat until golden brown, stirring continuously. Put coconut on a plate once it’s cooked to keep it from burning. Beat the cream cheese and icing sugar together until completely combined. The mixture should be smooth and soft. After cake is completely cool, cover with cream cheese frosting and sprinkle coconut across it (optional]. Cut into squares (I do 3x3 but it depends on Pan size].
[Name] Shrimp Deviled Egg Cassetole [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT40M [PrepTime] PT1M [TotalTime] PT41M [DatePublished] 2017-11-27T21:28:00Z [Description] Make and share this Shrimp Deviled Egg Cassetole recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1/4", "1 1/2", "1/2", "1", "8", "8", "4", "1/2", "2", "1/3", "2", NA] [RecipeIngredientParts] ["hard-boiled eggs", "salt", "dry mustard", "mayonnaise", "lemon juice", "Tabasco sauce", "butter", "flour", "cheddar cheese", "panko breadcrumbs", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.0 [FatContent] 28.8 [SaturatedFatContent] 15.1 [CholesterolContent] 485.3 [SodiumContent] 1538.1 [CarbohydrateContent] 17.6 [FiberContent] 0.4 [SugarContent] 7.1 [ProteinContent] 39.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Remove yolks from eggs, mash and season with salt, dry mustard, mayo, cream, lemon juice and Tabasco. Fill halved egg whites with yolk mixture. Prepare 4 cups of light cream sauce by making a light roux with 8T butter and 8T flour. Slowly add 4 cups milk, stirring constantly. Bring to a boil & cook 2 minutes. Season with salt and pepper to taste. Add cheddar cheese and shrimp to cream sauce. Fill a casserole dish with alpernating layers of devlided eggs and shrimp mixture. Saute panko bread crumbs in butter and top casserole. Bake at 350 for 30-40 minutes until sauce bubbles through bread crumb topping.
[Name] Creamy Shrimp Chowder [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-11-27T21:28:00Z [Description] Make and share this Creamy Shrimp Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "1/4", "1", "1", "8", "1", "1/2", NA] [RecipeIngredientParts] ["cauliflower", "onion", "garlic", "ham", "evaporated milk", "raw shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 5.9 [SaturatedFatContent] 3.1 [CholesterolContent] 93.6 [SodiumContent] 710.0 [CarbohydrateContent] 15.6 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 14.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Steam cauliflower, drain and puree.", "In a med saucepan, use 3 sprays of a cooking spray to saute onions, garlic and ham until onions are soft, about 2 minutes.", "Stir in clam juice and evaporated milk.", "Cook over medium heat, stirring constantly until almost boiling.", "Reduce heat and simmer 10 min, should be slightly thickened.", "Add cauliflower puree and simmer another 5 min.", "Stir in shrimp pieces and cook another 30 sec - 1 min until all shrimp pieces are pink.", "Salt & pepper to taste." ]
[Name] Lightened-Up Sour Cream Pumpkin Bread [AuthorId] 616177 [AuthorName] muddydog [CookTime] PT1H15M [PrepTime] PT20M [TotalTime] PT1H35M [DatePublished] 2017-11-27T21:28:00Z [Description] A lighter version of an old favorite, I sprinkle the top before baking with a turbinado sugar (Sugar in the Raw) for a nice crunchy topping. Makes 2 loaves. I use glass bread pans, I have found metal bread pans darken the outside of the bread too quickly.
[Name] Thumbprint Cookies [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-27T22:52:00Z [Description] These little nut studded shortbread cookies with their jam filled centers will add sparkle to your holiday! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/2WgloBtQTC39TzMiuhow_IMG_0146.jpg" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Sweet", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "1/2", "1", "1/4", "3/4", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "egg", "vanilla", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1085.6 [FatContent] 76.0 [SaturatedFatContent] 32.1 [CholesterolContent] 215.0 [SodiumContent] 915.9 [CarbohydrateContent] 86.0 [FiberContent] 7.3 [SugarContent] 29.7 [ProteinContent] 21.0 [RecipeServings] nan [RecipeYield] 2 Dozen [RecipeInstructions] Watch the video: https://youtu.be/vKI8adWk1bQ. Mix butter, sugar, egg yolk and vanilla thoroughly. Add flour and salt and stir inches Roll dough into small balls. Beat egg white slightly with fork. Dip balls in egg white. Roll in nuts. Place on ungreased baking sheet.. Bake at 350 degrees for 10-12 minutes. Remove from oven and gently depress indents into a cookie with a small rounded implement while still hot. Place cookies on a cooling rack. Let cool. Pipe or spoon jam into cooled centers of the cookie. At this point, you could press your thumb into the cookie ball before baking, hence the name of the cookie. Not having had success with this method, I created a different method as shared above.
[Name] Fusilli Carbonara [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-28T06:05:00Z [Description] Make and share this Fusilli Carbonara recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/94/kunCNmgpQquryJky8Iuc_fuselli%20cabonara%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/94/ExavwPSOS2m2iF1zHq3s_carbonara%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/1zupL7ZuRCCJJegSnC5k_fuselli%20cabonara%203%20s.jpg"] [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["200", "100", "2", "2", "80", NA] [RecipeIngredientParts] ["cooked ham", "olive oil", "eggs", "hard cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 698.3 [FatContent] 28.6 [SaturatedFatContent] 6.9 [CholesterolContent] 233.0 [SodiumContent] 107.3 [CarbohydrateContent] 75.0 [FiberContent] 3.2 [SugarContent] 2.9 [ProteinContent] 32.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Add the fusilli pasta to a pan of boiling salted water and boil for 6 - 8 minutes. Drain and keep aside.", "Heat the olive oil in a wok and stir fry the chopped ham for a few minutes.", "Lightly beat the eggs in a bowl. Add the grated cheese and mix.", "Season the mixture and liquidise for a minute.", "Add the pasta to the wok and mix. Then add the egg and cheese mixture and cook on a very low light for 2 minutes or less (don't allow the egg to solidify].", "Serve with grated Parmesan cheese." ]
[Name] Chocolate Peppermint Crinkle Cookies [AuthorId] 2001828964 [AuthorName] SweetSaura [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-28T20:13:00Z [Description] Make and share this Chocolate Peppermint Crinkle Cookies 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/2001828964/SnyZZtu1T8yWtWTZY4XG_crinkle1.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/4", "3/4", "2", "1/2", "1", "1", "1/2", "1", "3/4", "1/4", "1"] [RecipeIngredientParts] ["sugar", "eggs", "salt", "vanilla", "flour", "cocoa powder", "baking powder", "chocolate chips", "powdered sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 142.2 [FatContent] 5.5 [SaturatedFatContent] 1.8 [CholesterolContent] 18.6 [SodiumContent] 84.9 [CarbohydrateContent] 23.6 [FiberContent] 1.2 [SugarContent] 16.9 [ProteinContent] 2.0 [RecipeServings] 20.0 [RecipeYield] 18 20 [RecipeInstructions] Preheat oven to 350 degrees F (176 C]. Fit a cookie sheet with parchment paper. Crush the candy canes or peppermint candies in a ziplock bag with a rolling pin or the back of a knife, set aside. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. In a stand mixer fitted with a paddle attachment, combine oil and sugar. Mix on medium for 2 minutes, then add eggs one at a time. Next, add the vanilla, then add the flour mixture. Scrape down sides. Add chocolate chips, then crushed candy canes. Take a spoon and scoop 1 Tablespoon size pieces of dough. Roll dough into a ball, then roll ball into powdered sugar. Set on parchment paper. Continue to do this with the remainder of the dough until all is rolled. Bake for 10 minutes, cool, and enjoy!
[Name] Mont Blanc Tarts from Sweet [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H20M [TotalTime] PT1H50M [DatePublished] 2017-11-29T15:00:00Z [Description] Text excerpted from SWEET © 2017 by Yotam Ottolenghi and Helen Goh.
[Name] MEYER’S DARK RYE BREAD WITH RYE BERRIES & PUMPKIN SEED [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT9H [TotalTime] PT10H [DatePublished] 2017-11-29T15:00:00Z [Description] Text excerpted from MEYER'S BAKERY © 2017 by Claus Meyer \|\|\| This is one of my personal favourites, and it’s also the most popular rye bread in our bakeries. It’s a light and tender loaf that stays fresh for a long time. Here, the fabulous, intense taste of dark malt and rye is supplemented by the lovely crunchiness of pumpkin seeds. If you can’t get your hands on cut rye berries, which give the bread a chewy bite, you can just as easily use cracked rye berries. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/97/iHAwChH4QfKJExUhAyVK_Meyer%20moerke%20rugbroed_ny.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/97/pq8l522sRxuD1pfXsKHR_Meyer%27s%20Bakery%20cover%20final.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/97/rzp5VEtUSPGb9bKIqtK8_Meyer%20moerke%20rugbroed_ny.jpg"] [RecipeCategory] Breads [Keywords] ["Baking", "Oven"] [RecipeIngredientQuantities] ["340", "175", "500", "400", "200", "10", "400", "20"] [RecipeIngredientParts] ["cold water", "water", "flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1855.3 [FatContent] 61.2 [SaturatedFatContent] 9.9 [CholesterolContent] 0.0 [SodiumContent] 3998.5 [CarbohydrateContent] 246.5 [FiberContent] 82.8 [SugarContent] 3.4 [ProteinContent] 129.6 [RecipeServings] nan [RecipeYield] 2 loaves [RecipeInstructions] YOUNG Starter: Refresh your rye stock starter 12–24 hours<U+2028>before use (see page 141]. BERRIES AND SEEDS: At the same time that you refresh your natural stock starter, 12–24 hours before baking, mix the cut rye berries and pumpkin seeds in a<U+2028>bowl and add the water. Cover and leave at<U+2028>room temperature. Dough: Mix together all the dough ingredients. <U+2028>Drain the soaked berries and seeds and <U+2028>mix them into the dough. See pages 142–4 for how to mix your dough <U+2028>before pouring it into the greased loaf tins and leaving it to rise. Rising time may vary between 2–6 hours – see instructions on pages 144–5. Bake the bread following the instructions on page 145, for approximately 50–60 minutes. Recipe courtesy of MEYER'S BAKERY by Claus Meyers. Get the book here: https://www.amazon.com/Meyer%C2%92s-Bakery-Claus-Meyer/dp/1784722715/.
[Name] Glazed Eggnog Madeleines from Holiday Cookies [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2017-11-29T15:00:00Z [Description] Text excerpted from HOLIDAY COOKIES © 2017 by Elisabet der Nederlanden \|\|\| These tender-crumbed cookie-cakes are a classic French treat and perfect alongside a cup of coffee or tea. The flavors of eggnog put this recipe squarely in the holiday realm, making it a great addition to your seasonal cookie assortment. For the best results, chill the batter and freeze the pan. The madeleines are best when eaten the day they are made. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/98/lucHGQP3Rlq6RXuUTU7N_Glazed%20Eggnog%20Madeleines.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/98/AoZ9qmnPSbG3OfU8AZ4W_Glazed%20Eggnog%20Madeleines.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Baking", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1", "1/2", "1/4", "2", "2", "3/4", "3", "3", "3/4", "2/3", "1", "1"] [RecipeIngredientParts] ["cake flour", "baking powder", "ground cloves", "kosher salt", "nutmeg", "eggs", "granulated sugar", "Bourbon", "cognac", "heavy cream", "unsalted butter", "powdered sugar", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.3 [FatContent] 7.3 [SaturatedFatContent] 4.4 [CholesterolContent] 47.2 [SodiumContent] 64.6 [CarbohydrateContent] 16.5 [FiberContent] 0.1 [SugarContent] 9.6 [ProteinContent] 1.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] SPECIAL EQUIPMENT: 12-mold standard-size madeleine pan, 1-tablespoon cookie scoop (optional], wooden skewer or similar tool. To make the madeleines: Sift the flour, baking powder, and cloves into a bowl, then whisk in the salt and nutmeg. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, yolks, and granulated sugar and whisk on medium-high speed for 5 minutes, until pale and airy. Remove the bowl from the mixer stand, add the flour mixture, and, using a rubber spatula, fold in gently. Add the bourbon, cream, and 1/2 cup of the melted butter and continue to fold gently until the ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes. Meanwhile, brush the madeleine molds with 2 tablespoons of the remaining butter, then place the pan in the freezer for 10 minutes. Position an oven rack in the middle of the oven and preheat the oven to 375°F Remove the pan from the freezer. Using the scoop or two tablespoons, scoop a rounded tablespoon of batter into each prepared mold. Then, using the wooden skewer, spread the batter gently to evenly. fill the mold. Bake the madeleines for about 12 minutes, until lightly golden brown and a slightly raised bump forms in the center of each one. Transfer the pan to a wire rack and let cool for 5 minutes. Using a fork, gently loosen each madeleine from its mold, then tip the pan to turn the madeleines onto the rack, scalloped side up, and let cool completely. Wash and dry the pan, brush the molds with the remaining 2 tablespoons butter, and place the pan in the freezer for 10 minutes. Fill the molds with the remaining batter, then bake and cool the same way. To make the glaze: In a bowl, whisk together the confectioners’ sugar, milk, and nutmeg to the thickness of heavy cream. One by one, dip each madeleine into the glaze at an angle, covering about 1 inch. Place them back on the cooling rack until ready to serve. Recipe courtesy of Holiday Cookies by Elisabet der Nederlanden. Get the book here: https://www.amazon.com/Holiday-Cookies-Showstopping-Recipes-Sweeten/dp/0399580255/.
[Name] YAM MET MAMUANG HIMAPHAAN from the Drinking Food of Thailand [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2M [PrepTime] PT15M [TotalTime] PT17M [DatePublished] 2017-11-29T15:00:00Z [Description] Fried cashews with salt, chiles, and green onions \|\|\| Text excerpted from BOOK © 2017 by Author \|\|\| Read more about this recipe in the directions [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/99/F9xVGWKVS38GpKZWWI2Q_YAM%20MET%20MAMUANG%20HIMAPHAAN.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/44/99/YcnNP8tTPWn6sw6wOxfv_YAM%20MET%20MAMUANG%20HIMAPHAAN.jpg"] [RecipeCategory] Thai [Keywords] ["Asian", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "2", "1"] [RecipeIngredientParts] ["raw cashews", "kosher salt", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 682.2 [FatContent] 70.4 [SaturatedFatContent] 10.2 [CholesterolContent] 0.0 [SodiumContent] 588.2 [CarbohydrateContent] 12.1 [FiberContent] 1.2 [SugarContent] 2.1 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] A little more about the recipe: Bangkok’s Lam Sing Pla Tong is part bar, part music hall, and part cabaret. It’s on a busy strip that comprises a sort of entertainment district for people from Isaan (Northeast Thailand], who make up a good portion of the working class in the city. All of the city’s cab drivers, primarily men from Isaan, seem to know the place. The crowd is a mix of construction workers, also primarily men from Isaan; women; and kathoey, men who dress flamboyantly like women. Before you pass through the dark door, a gentleman brusquely pats you down to make sure you’re not packing. Sadly, in this atmosphere, acts of passion-fueled violence are not uncommon. You join the rabble in the audience, dodging inebriates and noting the visiting dignitaries—and I don’t mean heads of state. Amid the shit show, they’re the ones with the cherry tables, expensive whiskey, and many admirers who crowd around hoping for handshakes. On a stage that looks as if it’s been plastered with glitter, a band plays almost nonstop, and a varying cast of characters—nearly a dozen different singers who later reappear as backup dancers and, sometimes, end up pouring your drinks—perform deafening renditions of songs that everyone but you seems to know. The music is morlam and lukthung, mournful songs depicting the hardships of country living or ribald stories of love. The numbers are highly choreographed. Some particularly happy customers show their appreciation by stuffing money into shirt collars and waistbands. A couple of friends, two longtime expats and enthusiastic explorers, put me onto this place, which they stumbled into while on the prowl for duck laap. As soon as I got to Bangkok—or at least, after a few plates of laap and some deep-fried duck bills at a restaurant next door—I went to experience Lam Sing Pla Tong for myself. The night before I flew back to the States, I went again. I came for the fun. I came back for the cashews. To sustain us that first night, my entourage and I ordered a few dishes from the menu, a typical booze-friendly collection of fried stuff and salads but with an Isaan bent. What got me was a plate of fried cashews, aggressively salted and tossed with roughly chopped green onions and fresh red chiles in chunks big enough to inspire alarm. I spent the rest of the night shoveling down this salty, spicy, crunchy snack between slugs of beer. Since then, I’ve ordered the dish every time I’ve spotted it. Sometimes what I receive is a variation that’s closer to yam (or so-called Thai salads], complete with fish sauce, lime juice, raw shallots, and ground pork. The version at Lam Sing Pla Tong reflects the dish at its simplest. And it’s the one I like best. SPECIAL EQUIPMENT: A deep-fry thermometer. A large spider skimmer (recommended]. MAKE THE CASHEWS: Pour the oil to a depth of 1/2 inch / 12 mm into small saucepan, set over medium heat, and heat to 325°F / 165°C Use the thermometer to test the temperature, measuring the oil at the center of the vessel and carefully stirring the oil occasionally to ensure a consistent temperature. Line a bowl with paper towels or newspaper and put it near the stove. Carefully add the cashews to the hot oil and cook, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind that the cashews will get a shade or two darker once they leave the oil. Using the spider or a slotted spoon, transfer the cashews to the prepared bowl to drain. Immediately season the cashews with the salt, tossing them as you season. Transfer the nuts to a plate and sprinkle on the green onions and chiles. Serve warm. Recipe courtesy of THE DRINKING FOOD OF THAILAND by Andy Ricker. Get the book here: https://www.amazon.com/POK-Drinking-Food-Thailand-Cookbook/dp/1607747731/.
[Name] Dal Chilla from Chai, Chaat & Chutney [AuthorId] 2001845659 [AuthorName] Chetna Makan [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2017-11-29T15:00:00Z [Description] Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan \|\|\| Photography: Nassima Rothacker \|\|\| Chilla – light and healthy savoury pancakes – ?are a popular snack in Kolkata and many other parts ?of India. They taste wonderful with Coriander and ?Spinach Chutney (see page 228) or Chilli and Garlic Chutney (see page 229), and with dal or a potato curry. Try making them with different varieties of lentils, if you like. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/00/twdEQ6qQ0Wka6cMcbwQn_D7_Chilla09.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/00/tGyTAVwHThSz8ALJYaPW_D7_Chilla09.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/00/Ozvb4iy8QWeqt9esMMRU_9781784722876%20Chai%20Chaat%20%26%20Chutney.jpg"] [RecipeCategory] Lentil [Keywords] ["Beans", "Indian", "< 4 Hours"] [RecipeIngredientQuantities] [NA, NA, "250", "600", "1", "1", NA, "1", "50", "1", "1/4", "1"] [RecipeIngredientParts] ["chutney", "split yellow lentils", "water", "green chili pepper", "coriander leaves", "salt", "semolina", "onion", "salt", "green chili pepper"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 77.2 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 196.8 [CarbohydrateContent] 13.9 [FiberContent] 5.5 [SugarContent] 1.1 [ProteinContent] 5.0 [RecipeServings] nan [RecipeYield] 15 pancakes [RecipeInstructions] To make the batter: Soak the lentils in 250ml (9fl oz] of the measured water for about ?1 hour, until they absorb it all. Transfer the lentils to a blender and add the ginger, chilli, and coriander and blend until smooth. Tip the paste into a bowl and stir in the salt, semolina and the remaining 350ml (12fl oz] measured water, mixing well. Combine all the topping ingredients in a bowl. To cook the chilla: Heat a frying pan and, once it is very hot, pour a serving-spoonful of the batter into the pan and spread it into a 13–15-cm (5–6-inch] circle. Top with 1 tablespoon of the topping mixture and drizzle 1 tablespoon of oil around the edges of the batter. Cook over medium heat for 2–3 minutes, until golden brown on the underside, then turn the chilla over and cook for a further 2 minutes, until golden brown on both sides. Repeat to make 15 more. Serve hot with the chutney ?of your choice. Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan. Get the book here: https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
[Name] Cozze Ripiene from Aperitivo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-11-29T15:00:00Z [Description] Mussels stuffed with breadcrumbs and herbs \|\|\| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge \|\|\| I first had these stuffed mussels at a beachside café on the Adriatic Coast. And I was promptly struck by the wonderful combination of textures — the soft, creamy mussels juxtaposed with the crunch of the toasty breadcrumbs, all set off by the fire of Puglian chilli. As a plus, each morsel comes in its own handy container. Which makes them perfect to enjoy with a drink. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/01/9TlKviXhSY2DGwqnJpOL_16-10-07%20-%20Mussels%20-%20007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/01/r7QMQqtwT0KdvEM4Txzj_16-10-07%20-%20Mussels%20prep%20-%20026.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/01/VBHanyTISiOwhTNTofZH_9781784723101%20Aperitivo.jpg"] [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3 1/2", "7", "3", NA, "3 1/2", "1", "2 -4", "4", NA] [RecipeIngredientParts] ["mussels", "white wine", "water", "olive oil", "lemon wedge", "fresh parsley", "bell peppers", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 466.8 [FatContent] 16.6 [SaturatedFatContent] 2.7 [CholesterolContent] 63.7 [SodiumContent] 840.0 [CarbohydrateContent] 31.3 [FiberContent] 1.8 [SugarContent] 3.3 [ProteinContent] 30.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["First clean the mussels, pulling off any excess beard you may find sticking out of their shells.", "Pour the white wine and the water into a large pan and bring to the boil. Add the mussels, discarding any that are open, and bring back to the boil. Place a lid on and steam until they are open. Drain the mussels and discard any that are still closed. Leave to cool long enough for you to be able to handle them.", "Preheat the oven to 200°C (400°F], gas mark 6.", "Mix together the breadcrumbs, parsley, chilli and garlic. Season with salt and pepper – be careful with the salt, as the mussels will already have a salinity to them.", "Once you can handle the mussels, remove the top shells by gently twisting, leaving the mussel meat attached to the bottom shell. Place them on one or two large baking trays. Top each mussel with a generous helping of the crumb mixture. Drizzle all over with the olive oil.", "Bake for about 10–15 minutes, or until fragrant, crisp and golden.", "Serve with lemon wedges on the side.", "Recipe courtesy of Aperitivo by Kay Plunkett-Hogge.", "Get the book here: https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/." ]
[Name] Toast Skagen from Smorgasbord [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-29T15:00:00Z [Description] Classic Toast with Shrimp and Roe \|\|\| Text excerpted from SMORGASBORD © 2017 by Johanna Kindvall \|\|\| Despite the fact that it’s named after a Danish fishing port, Toast Skagen is a classic Swedish appetizer. It was invented in the 1950s by Tore Wretman, founder of the Gastronomic Academy in Sweden, while he was on a sailing trip to Skagen, Denmark’s northernmost town. When his sailboat suddenly lost wind, Wretman cheered up his crew by whisking together some mayonnaise, hand- peeled shrimp, and fresh dill, then piled it on butter- fried bread and topped it with golden whitefish caviar. This version has the addition of horseradish, which I think goes really well with shrimp. For this recipe, I suggest using extra- small precooked shrimp, but you can also substitute raw shrimp— just be sure to cook them in salted water for a few minutes until cooked through and let them cool completely before adding them to the rest of the ingredients. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/02/VohYW2zoTqWFhYMHMZNC_toast%20skagen.jpg" [RecipeCategory] Swedish [Keywords] ["Scandinavian", "European", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1", "2", "3", NA, "1", "4", "4", "1"] [RecipeIngredientParts] ["shrimp", "fresh dill", "fresh lemon juice", "mayonnaise", "fresh ground white pepper", "unsalted butter", "eggs", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.1 [FatContent] 7.9 [SaturatedFatContent] 4.1 [CholesterolContent] 194.9 [SodiumContent] 698.1 [CarbohydrateContent] 3.4 [FiberContent] 0.1 [SugarContent] 1.7 [ProteinContent] 16.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Cut the shrimp into smaller pieces. In a medium-size bowl, mix together the dill, lemon juice, relish, and mayonnaise. Add the shrimp and gently mix together. Season with salt and pepper. In a large skillet, melt the butter, then fry the bread slices until they are a nice color on both sides. You can also toast the slices in a toaster and butter each of them. Arrange each toast on individual small plates. Divide the shrimp salad equally and spread it evenly on each toast. Top with the roe and garnish with a few sprigs of dill. Serve immediately. Recipe courtesy of SMORGASBORD by Johanna Kindvall. Get the book here: https://www.amazon.com/Smorgasbord-Swedish-Breads-Savory-Treats/dp/0399579095/.
[Name] Tomato & Roasted Lemon Salad from Plenty More [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-11-29T15:00:00Z [Description] Text excerpted from PLENTY MORE © 2017 by Yotam Ottolenghi \|\|\| I cooked a recipe similar to this in Sardinia when I shot my Mediterranean Island Feast series last year. I was performing in front of two cameras and our small crew when suddenly a bunch of chirpy Aussie ladies arrived to check into the tiny hotel of my host, Robert Flore, in the remote Monte Ferru mountains. By coincidence, they had come straight from London, which they had visited especially in order to eat in the restaurants of their favorite chef; that chef turned out to be your humble servant. The raucous exhilaration was hard to contain, but it did, I must admit, seriously boost my performance. There’s nothing like a noisy home crowd! Seek out the sweetest tomatoes you can for this salad in order to balance the bitterness of the lemon. You can bulk it up, as I did in Sardinia, by adding lots more leaves and fresh herbs and some cooked fregola. This will turn the salad into a whole meal. Otherwise, serve it with oven-roasted potatoes or panfried fish.  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/03/QU41eIE3QIGIilFOPU7r_Tomato%20and%20roasted%20lemon%20salad_PLENTY%20MORE.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/03/YSPHb32HQzW7kIs8v5WK_Tomato%20and%20roasted%20lemon%20salad_PLENTY%20MORE.jpg"] [RecipeCategory] Lemon [Keywords] ["Citrus", "Fruit", "Vegetable", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/2", "8", "2 2/3", NA, "1/3", "1/2", "2/3", "1 1/2", "1/2", NA] [RecipeIngredientParts] ["lemons", "olive oil", "sage leaves", "baby tomatoes", "ground allspice", "flat leaf parsley", "mint leaf", "pomegranate", "pomegranate molasses", "red onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.6 [FatContent] 10.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 10.8 [CarbohydrateContent] 14.2 [FiberContent] 3.7 [SugarContent] 8.3 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 325ºF/170ºC. Bring a small saucepan of water to a boil, add the lemon slices, and blanch for 2 minutes. Drain well, place the lemon in a bowl, and add 1 tablespoon of the oil, 1/2 teaspoon salt, the sugar, and the sage. Gently mix and then spread the lemon mixture out on a baking sheet lined with parchment paper. Place in the oven and cook for 20 minutes, until the lemons have dried out a little. Remove and set aside to cool. In a bowl, combine the tomatoes, allspice, parsley, mint, pomegranate seeds, pomegranate molasses, onion, the remaining 2 tablespoons oil, 1/4 teaspoon salt, and some freshly ground pepper. Add the lemon slices, stir gently, and serve. Recipe courtesy of Plenty More by Yotam Ottolenghi. Get the book here: https://www.amazon.com/Plenty-More-Vibrant-Vegetable-Ottolenghi/dp/1607746212/.
[Name] Seal the Deal Pasta from Downtime [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-11-29T15:01:00Z [Description] Reprinted from Downtime: Deliciousness at Homeby arrangement with Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Nadine Levy Redzepi.  \|\|\|  We jokingly gave this pasta its name because it’s what René made for me on our first date. It’s a bit more sophisticated than my everyday tomato sauce—the tomatoes are peeled, for example, although in reality this is not as much extra work as you’d think. That little refinement makes a big difference though. The beurre blanc sauce is silky smooth and downright seductive, so I guess it truly does earn its name. For a simple sauce like this, I like the flavor of dry vermouth, and always have a bottle in the pantry. Unlike white wine, it can stay on the shelf almost indefinitely, so when you need only a small amount, as here, you don’t need to open up a whole bottle. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/04/yaQTfSDxQc2wAXAqtFhx_High-Res%20Seal%20the%20Deal%20Pasta.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/04/8mU76g97Qlu1jyOwhglh_9780735216068_Downtime.jpg"] [RecipeCategory] Weeknight [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1 3/4", "25", "1", "1", NA, "3/4", "3/4"] [RecipeIngredientParts] ["plum tomatoes", "fresh basil leaves", "coarse sea salt", "sea salt", "salted butter", "dry white vermouth"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 764.6 [FatContent] 36.7 [SaturatedFatContent] 22.2 [CholesterolContent] 91.5 [SodiumContent] 2064.9 [CarbohydrateContent] 93.0 [FiberContent] 6.1 [SugarContent] 8.3 [ProteinContent] 17.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Bring a large pot of water to a boil. Using a small, sharp knife, cut a shallow X in the skin on the bottom of each tomato. One at a time, add the tomatoesto the water and cook just until the skin loosens, about 10 seconds (or longer, depending on how ripe the tomatoes are]. Using a slotted spoon, transfer each tomato to a large bowl. When the tomatoes are cool enough to handle, use the small knife to peel off the skins. Save the water for cooking the pasta. TIP: If your tomatoes are not very ripe, it may take a few extra seconds in the boiling water toloosen the skins. Halve the tomatoes lengthwise. Working over a small bowl, use your finger tip to poke out the seeds and gel. (Save them for another use.] Chop the tomato flesh into 1/2-inch (12-mm] pieces. Coarsely chop the basil. Bring the pot of water back to a boil and add the fine sea salt. Stir in the pasta and cook, stirring every 2 minutes, until the pasta is al dente, about 8 minutes, depending on the brand. While the pasta cooks, make the beurre blanc sauce: Cut the butter into small cubes. Bring the vermouth to a boil in a small saucepan over high heat andcook until reduced to 1/4 cup, about 2 minutes. Turn the heat down as lowas it will go. A few at a time, whisk in the butter cubes, letting the butter soften into a thick sauce without actually melting. Keep adding bits of butter, moving the pan off the heat now and then so it can cool slightly, until all of the cubes have been incorporated and the sauce is smooth. Stir in the tomatoes and basil and remove from the heat. TIP: You’re not melting the butter here, just getting it warm enough to become fluid but still opaque. Take your time and don’t overheat the butter. Place the pasta serving bowl in the sink and set a colander inside. Drain the pasta into the colander. Return the pasta to its cooking pot and let the water stand in the bowl for a minute to warm it. Empty and dry the serving bowland add the pasta. Add the sauce to the pasta and mix gently but thoroughly. Season with flaky salt and transfer to the warmed serving dish. Serve immediately in bowls, being sure to reach all the way to the bottom of the serving bowl to scoop up the sauce. Recipe courtesy of Downtime by Nadine Levy Redzepi. Get the book here: https://www.amazon.com/Downtime-Deliciousness-Nadine-Levy-Redzepi/dp/0735216061/.
[Name] 3 Day Chili [AuthorId] 197045 [AuthorName] Splash035 [CookTime] PT10H [PrepTime] PT1H [TotalTime] PT11H [DatePublished] 2017-11-29T15:55:00Z [Description] Trying to add my chili recipe again since it was lost between food.com and geniuskitchen.com migration. This is a "3 Day" Chili because you have to make the pulled pork 1 day, chili another day, and let it rest for a day. [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["1", "14 1/2", "4", "7", "14 1/2", "29", "3", "1", "1", "1", "1/2", "1/2", "1/2", "1/4", "1", "2", "2", "1/2", "1/2", "2", "1", "1", "1/4", "1", "1 1/2"] [RecipeIngredientParts] ["beef broth", "diced tomatoes", "tomato sauce", "green chilies", "black beans", "chili beans", "chili powder", "cumin", "dried oregano", "fennel seed", "pepper", "salt", "cayenne pepper", "sugar", "olive oil", "garlic cloves", "green bell pepper", "yellow onion", "chipotle chiles in adobo", "beef stew meat", "flour", "hot Italian sausage", "pork"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.4 [FatContent] 23.2 [SaturatedFatContent] 7.4 [CholesterolContent] 68.6 [SodiumContent] 1363.1 [CarbohydrateContent] 54.3 [FiberContent] 12.1 [SugarContent] 6.5 [ProteinContent] 38.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Set oven to broil at 500 degrees. Roast poblano pepper in oven, turn often until the pepper is charred black. Remove pepper from oven and place in brown paper bag to sweat. Turn crockpot on low. Put first 15 ingredients in crock pot and mix well. Heat some olive oil in a large skillet at medium heat. Saute garlic, onions, and green bell pepper for 4-5 minutes. Add sauteed vegetables to the crock pot. Remove poblano chili from brown paper bag, remove the charred skin, chop, and add to the crock pot. Dredge the beef in flour and brown in skillet. Add more oil if necessary. Add meat to the crock pot. Brown italian sausage in the skillet and add to the crock pot. Add pulled pork to the crock pot. Cook 8-10 hours. Let the crockpot cool and place in the refrigerator over night. 2 hours before serving, remove the crockpot from the refrigerator, turn crockpot on low, and heat the chili until hot.
[Name] Kale, Farro and Feta Salad [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-11-29T19:45:00Z [Description] Make and share this Kale, Farro and Feta Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1 1/2", "1", "1/2", "1/2", "2", "1/4", "1", "2 1/2", "2"] [RecipeIngredientParts] ["extra virgin olive oil", "apple cider vinegar", "honey", "kosher salt", "black pepper", "kale", "shallot", "water", "feta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.2 [FatContent] 10.2 [SaturatedFatContent] 3.2 [CholesterolContent] 13.4 [SodiumContent] 479.4 [CarbohydrateContent] 10.2 [FiberContent] 0.8 [SugarContent] 5.0 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook farro in water for about one hour or until desired texture. Combine oil through pepper for dressing. Mix dressing, greens, shallot, farro and feta.
[Name] Espresso Brownies [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-11-29T20:10:00Z [Description] Make and share this Espresso Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/4", "1", "2", "1", "8", "2", "1", "1/2", "5", "2"] [RecipeIngredientParts] ["all-purpose flour", "salt", "butter", "instant espresso powder", "granulated sugar", "light brown sugar", "eggs", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 186.9 [FatContent] 8.9 [SaturatedFatContent] 5.1 [CholesterolContent] 48.9 [SodiumContent] 148.6 [CarbohydrateContent] 26.5 [FiberContent] 1.1 [SugarContent] 20.0 [ProteinContent] 2.7 [RecipeServings] nan [RecipeYield] 24 Brownies [RecipeInstructions] ["Preheat oven to 350 degrees. Spray sides and bottom of a 9 by 13 inch baking pan. Line pan with parchment paper, leaving a 2” overhang on two sides.", "In a medium bowl, whisk together the flour, salt and cocoa powder.", "Place dark chocolate, butter and instant espresso powder in a large heatproof bowl and set over saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely smooth. Turn off the heat, keeping the bowl over the water, and add in sugars. Whisk until combined, then remove bowl from the pan.", "Cool chocolate mixture to room temperature. Then add 3 eggs and whisk until combined. Add the vanilla and stir. Do not overbeat or the brownies will be cakey.", "Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk] fold the flour mixture into the chocolate mixture until just combined. Don’t overmix.", "Pour the batter into the prepared pan and smooth the top. Bake, rotating pan halfway through baking, until a toothpick comes out clean, about 30-35 minutes. Remove from oven. Wait 10 minutes, then cover with plastic wrap. Let brownies cool completely, then lift them out of the pan using the parchment paper." ]
[Name] Butternut Squash and Baby Kale Pasta [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2017-11-29T20:23:00Z [Description] Make and share this Butternut Squash and Baby Kale Pasta recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "6", "1/2", "6", "2", "1/2"] [RecipeIngredientParts] ["olive oil", "penne pasta", "onion", "garlic clove", "kale", "chicken broth", "pine nuts", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 579.1 [FatContent] 17.4 [SaturatedFatContent] 7.0 [CholesterolContent] 22.4 [SodiumContent] 249.5 [CarbohydrateContent] 96.2 [FiberContent] 14.7 [SugarContent] 6.4 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Prehear oven to 350 degrees.", "Peel and cut squash into 1/2 pieces. Toss with olive oil and roast on a baking sheet, uncovered, until squash is soft,mabout 45 minutes ton1 hour.", "Meanwhile, cook pasta according to package directions, and toast pine nuts.", "In large pan, sauté onions and garlic until translucent. Add kale, broth and goat cheese. Cook until kale begins to wilt, approximately 3 minutes.", "Toss squash, kale mixture, pine nuts and red pepper flakes together. Serve immediately." ]
[Name] Broccoli-Cauliflower Mac and Cheese [AuthorId] 65308 [AuthorName] agileangus [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-11-29T20:33:00Z [Description] Make and share this Broccoli-Cauliflower Mac and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "8", "6", "1/4", "4", "1/4", "8", "8", "1 1/2", "1 1/2"] [RecipeIngredientParts] ["rotini pasta", "butter", "flour", "shallot", "milk", "salt", "sharp cheddar cheese", "swiss cheese", "broccoli florets", "cauliflower florets"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 647.4 [FatContent] 34.3 [SaturatedFatContent] 21.3 [CholesterolContent] 103.6 [SodiumContent] 478.5 [CarbohydrateContent] 57.1 [FiberContent] 2.4 [SugarContent] 2.5 [ProteinContent] 27.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Steam broccoli and cauliflower until just tender. Preheat oven to 375 degrees and grease a 3 quart baking dish. Cook pasta 2 minutes less than package directions. While pasta cooks, in a medium saucepan over medium heat, melt butter. Ass flour and shallot, and cook 2 minutes, stirring frequently. In a slow stream, add milk,whisking constantly. Increase heat to medium-high and bring to simmer. Cook for 2-4 minutes until thickened. Off heat, add salt and cheeses, stirring until cheese is just melted. Combine pasta with cheese sauce, broccoli and cauliflower, and pour the mixture into a baking dish. Bake until sizzling and lightly browned on top, about 20 minutes. Let stand at least 5 minutes before serving.
[Name] Grandma Gusky's Chewy Oatmeal Cookies (Gluten Free) [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-11-29T21:44:00Z [Description] This recipe was given to me by my mother-in-law. It was her mother's recipe. I converted it to be gluten free. If you don't need it to be gluten free, simply substitute the rice flour, starch and protein powder for 1 1/4 cups unbleached flour. Also, omit the xanthan gum. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/51/3/7Mf0EUBSR0W5VWTupRKh_20171128_172321.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/51/3/Pa6DrIcpSG2IUsMs6LrD_20171128_172225.jpg"] [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["2/3", "1/3", "2", "1", "1/2", "1", "1", "1", "3/4", "1/2", "1 1/2", "3", "1 1/2", "2 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["cornstarch", "tapioca starch", "baking powder", "baking soda", "cinnamon", "salt", "xanthan gum", "butter", "white sugar", "brown sugar", "eggs", "vanilla", "quick oats", "walnuts", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 86.5 [FatContent] 4.1 [SaturatedFatContent] 1.9 [CholesterolContent] 13.6 [SodiumContent] 75.2 [CarbohydrateContent] 11.9 [FiberContent] 0.6 [SugarContent] 7.5 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 68 cookies [RecipeInstructions] ["Preheat oven to 370°F.", "Sift or stir together flour, starch, baking powder, baking soda, cinnamon, salt, and xanthan gum. Set aside.", "In a large bowl, cream butter and add sugars. Mix well.", "Add eggs and vanilla, then blend in dry ingredients.", "Add oatmeal, coconut, raisins, and finely chopped nuts. Mix.", "Drop by rounded teaspoonfuls on a lightly greased cookie sheet.", "Bake at 370 F for 8 to 13 minutes, until light brown, the lesser time being more chewy, the greater time making them crunchier." ]
[Name] Apple Pie [AuthorId] 8349061 [AuthorName] Doug M [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-11-29T21:44:00Z [Description] Make and share this Apple Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "1/4", "1/4", "6 -7", "1", NA, "1", "1", "1"] [RecipeIngredientParts] ["sugar", "brown sugar", "all-purpose flour", "ground cinnamon", "ground ginger", "ground nutmeg", "tart apples", "lemon juice", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.3 [FatContent] 1.7 [SaturatedFatContent] 1.0 [CholesterolContent] 3.8 [SodiumContent] 24.6 [CarbohydrateContent] 43.1 [FiberContent] 2.5 [SugarContent] 37.2 [ProteinContent] 1.0 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.", "Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.", "Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.", "Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings." ]
[Name] Chuys Copy Cat Jalapeno Dip [AuthorId] 1459260 [AuthorName] dwr1261 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-11-29T21:44:00Z [Description] Make and share this Chuys Copy Cat Jalapeno Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/3", "1/3", "2", "1/2", "1"] [RecipeIngredientParts] ["green chilies", "mayonnaise", "buttermilk", "sour cream", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 29.6 [FatContent] 2.0 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 19.5 [CarbohydrateContent] 2.4 [FiberContent] 0.3 [SugarContent] 1.7 [ProteinContent] 0.9 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] Add all ingredients to a blender (like a magic bullet] and blend until smooth. Refridgerate leftovers.
[Name] FIT STRAWBERRY PANCAKES [AuthorId] 2001830165 [AuthorName] lucia.abarca13 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-11-29T21:44:00Z [Description] Make and share this FIT STRAWBERRY PANCAKES recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Sweet", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["flax seed", "cinnamon", "banana"] [AggregatedRating] nan [ReviewCount] nan [Calories] 48.5 [FatContent] 1.6 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 34.9 [CarbohydrateContent] 6.3 [FiberContent] 1.9 [SugarContent] 2.6 [ProteinContent] 3.1 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] - Mix all the ingredients. - Pour into a pan that has been sprayed with canola oil cooking spray ~ heat on medium. . - Cook one side until you see the little bubbles. just like cooking any pancake! - Flip over (careful!] and cook on the other size until the middle is done (peek inside with a fork]. - Top with two sliced strawberries.
[Name] Show Stopping Beef Wellington [AuthorId] 328410 [AuthorName] kimcapd [CookTime] PT40M [PrepTime] PT45M [TotalTime] PT1H25M [DatePublished] 2017-11-29T21:44:00Z [Description] Make and share this Show Stopping Beef Wellington recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", NA, NA, "2", "1/4", "1", "2", "2", "5", "1/2", "1", "2"] [RecipeIngredientParts] ["beef tenderloin", "kosher salt", "black pepper", "canola oil", "English mustard", "butter", "shallots", "cremini mushrooms", "garlic cloves", "prosciutto", "puff pastry", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 465.7 [FatContent] 33.3 [SaturatedFatContent] 11.4 [CholesterolContent] 129.9 [SodiumContent] 133.4 [CarbohydrateContent] 14.1 [FiberContent] 1.1 [SugarContent] 1.6 [ProteinContent] 27.4 [RecipeServings] 12.0 [RecipeYield] 1 tenderloin [RecipeInstructions] ["Preheat oven to 400 degrees.", "Let the beef tenderloin come to room temperature. Season with kosher sald and pepper on all sides.", "Add canola oil to a large pan on high heat. Once the oil is hot, add the tenderloin. Without moving the tenderloin, cook until a dark brown crust forms, about three minutes. Repeat, searing all sides, including the tnederloin ends.", "Remove the tenderloin from the pan and transfer to a cutting board or a wire rack and remove ties.", "Brush the mustard on all sides of the meat while it is still warm. Let the meat rest for a while, when making the duxelle (mushrooms cooked and reduced until dry].", "To the same pan, add the butter, mushrooms, minced shallot, and minced garlic over medium heat. Cook, stirring occasionally, until all the liquid evaporates and the mushroom mixture becomes a thick, dry-like paste.", "Remove the mushrooms from the pan and let cool completely.", "Place a large layer of overlapping sheets of plastic wrap on your work surface that is twice the length and width of the tenderloin.", "Lay overlapping strips of prosciutto on the plastic into an even square layer.", "Spread the mushrooms evenly over the prosciutto.", "Tightly and evenly wrap the tenderloin with the prosciutto, using the plastic wrap to wrap it even tighter and seal the ends. Tie the ends of the plastic wrap together to hold the Wellington's shape. Place in the refrigerator for 15 minutes.", "Place a new layer of plastic wrap on the work surface and lay a sheet of puff pastry over it. Unwrap the prosciutto-wrapped beef tenderloin onto the puff pastry, wrapping until the ends meet. Cut off any extra puff pastry, making sure there is no overlap.", "Wrap the puff pastry in the plastic wrap, tying the ends together to form a log shape. Place in the refrigerator for 15 minutes.", "Place the beef Wellington on a greased, parchment paper-lined baking sheet. Brush the surface with the beaten eggs. With a fork, score a decorative design onto the surface of the puff pastry.", "Decorate with additional pastry (optional]. Sprinkle with kosher salt.", "Bake for 40 minutes or until the puff pastry is a dark golden brown and the internal temperature of the beef is 135 degrees F (57 degrees C] for medium-rare. Enjoy!" ]
[Name] Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-11-30T03:17:00Z [Description] Make and share this Low-Carb Cheesy Chicken Broccoli and "Rice" Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1/3", "14 1/2", "1", "1", "1", "1/4", "6", "3", "3", "1/4", "1/4"] [RecipeIngredientParts] ["low sodium chicken broth", "chicken bouillon", "mushroom", "onion powder", "garlic powder", "chicken breasts", "broccoli florets", "cauliflower", "part-skim mozzarella cheese", "monterey jack and cheddar cheese blend"] [AggregatedRating] nan [ReviewCount] nan [Calories] 325.7 [FatContent] 19.4 [SaturatedFatContent] 8.2 [CholesterolContent] 98.9 [SodiumContent] 276.4 [CarbohydrateContent] 6.6 [FiberContent] 0.9 [SugarContent] 2.8 [ProteinContent] 31.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late], seasoned to taste (we like salt, garlic powder, onion powder, and pepper], and dice.", "Steam broccoli florets.", "Cook riced cauliflower.", "Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.", "Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.", "Whisk the Greek yogurt into the cream cheese mixture and warm.", "Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out].", "Layer the casserole in a 9x13 baking dish in the following order (from bottom to top]: cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top], shredded cheese.", "Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted." ]
[Name] Low-Carb Broccoli Cheese Soup [AuthorId] 992146 [AuthorName] Stephsfanny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-30T03:41:00Z [Description] Make and share this Low-Carb Broccoli Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "8", "1/2", "14 1/2", "2", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["broccoli florets", "onion powder", "low sodium chicken broth", "chicken bouillon", "water", "cornstarch", "monterey jack and cheddar cheese blend", "half & half light cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.1 [FatContent] 11.0 [SaturatedFatContent] 6.3 [CholesterolContent] 33.8 [SodiumContent] 191.1 [CarbohydrateContent] 7.2 [FiberContent] 0.0 [SugarContent] 2.1 [ProteinContent] 7.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt the neufchatel cheese and chicken broth in a pot over medium heat, whisking until smooth. Add the Greek yogurt, chicken bouillon and cornstarch dissolved in water, and onion powder, whisking until smooth. Turn up the heat to medium high and bring to a low boil, whisking constantly, until the mixture thickens. Turn down the heat and whisk in the half & half (if the soup is too thick, use water to thin]. Stir in the shredded cheese and steamed broccoli, warming through.
[Name] Gravy [AuthorId] 37688 [AuthorName] Terese [CookTime] PT1H6M [PrepTime] PT10M [TotalTime] PT1H16M [DatePublished] 2017-11-30T09:02:00Z [Description] A great all rounder gravy that goes with almost anything. You can replace the water with chicken stock if you want a richer flavour. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "2", "2", "2", "3", "3", "1/4", "1", NA, NA] [RecipeIngredientParts] ["chicken wings", "onion", "carrots", "celery ribs", "olive oil", "rosemary", "thyme", "plain flour", "Worcestershire sauce", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.7 [FatContent] 22.6 [SaturatedFatContent] 5.4 [CholesterolContent] 75.5 [SodiumContent] 151.6 [CarbohydrateContent] 12.9 [FiberContent] 1.9 [SugarContent] 3.4 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] ["Preheat the oven to 200oC.", "Place chicken in a roasting pan with the onion, carrots, celery stock olive oil, rosemary, thyme, and season with salt and pepper. Roast for 45 minutes until golden.", "Transfer pan to a stovetop over medium heat. Sprinkle the flour and stir with a wooden spoon for 5 minutes until golden.", "Gradually stir in 1 cup of boiling water, scraping base of pan. Add a further 5 cups boiling water and the worcestershire sauce.", "Simmer for 15-20 minutes until thickened. Using a sieve, strain into a saucepan, pressing firmly. Discard wings and vegetables. Serve immediately." ]
[Name] Bloomin' Brie Bread [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-11-30T18:28:00Z [Description] Make and share this Bloomin' Brie Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/18/btC6sbWlQBOmmMC64RWG_Blooming%20brie%20(2).JPG" [RecipeCategory] Cheese [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "2", "1/2", "1/2", "12", "3/4"] [RecipeIngredientParts] ["olive oil", "garlic powder", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 272.4 [FatContent] 23.4 [SaturatedFatContent] 12.3 [CholesterolContent] 67.9 [SodiumContent] 445.3 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.4 [ProteinContent] 14.9 [RecipeServings] 6.0 [RecipeYield] 1 Blooming brie [RecipeInstructions] Preheat oven to 350°. In a small bowl, whisk together olive oil, garlic powder, and Italian seasoning. Slice off the top quarter of the bread. Place the wheel of brie on top of the bread and use a paring knife to trace around it. Scoop out the inner circle of bread. Brush the olive oil mixture on the inside of the bread. Carefully, cut down around the edges of the bread to create the slices that people will tear after baking. Sprinkle with about 1/2 cup mozzarella, place the brie on top, then sprinkle with the rest of the mozzarella. Place the bread top on top of the cheese and bake until the cheese has melted and the bread is toasty, about 20 minutes. Serve warm.
[Name] Lime Mayo for Fish Tacos [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-12-01T00:31:00Z [Description] Make and share this Lime Mayo for Fish Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", NA] [RecipeIngredientParts] ["mayonnaise", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2.5 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.2 [CarbohydrateContent] 0.9 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 0.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Squeeze lime juice into mayo and stir all ingredients together. Serve on Fish tacos.
[Name] Prince William's Favorite Dessert: Eton Mess from Food 52 [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT1H [PrepTime] PT4H [TotalTime] PT5H [DatePublished] 2017-12-01T09:26:00Z [Description] also known as a Pavlova, always sells out fast at a restaurant: meringue, fresh berries and berry sauce. surprisingly easy and fast to assemble but seems like a lot of trouble... [Images] character(0) [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["3", "1/4", "3/4", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["cream of tartar", "berries", "Grand Marnier", "Cointreau liqueur", "confectioners' sugar", "heavy cream", "mascarpone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.5 [FatContent] 22.1 [SaturatedFatContent] 13.7 [CholesterolContent] 81.5 [SodiumContent] 64.2 [CarbohydrateContent] 41.4 [FiberContent] 0.0 [SugarContent] 39.6 [ProteinContent] 3.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the meringues, preheat oven to 300. Line a baking tray with parchment paper. Place the egg whites into a spotlessly clean bowl. Whisk on a medium speed of your mixer until foamy, then add the cream of tartar. Continue to whisk until soft peaks form. Add the superfine sugar, a little at a time. Continue to whisk until all the sugar has been incorporated and the egg whites are very stiff and shiny. using two spoons or a piping bag, place rounded spoonfuls of the egg white mixture in rows on the lined baking tray. You want them to be around 2-1/2 inches in diameter. Place in the oven, them immediately reduce the oven temperature to 275 and bake for 1 hour. Turn the heat off and leave the meringues undisturbed in the oven until the oven is completely cold (or, better yet, overnight] to allow the meringues to dry out. Cut the strawberries into quarters. Place about 1/3 of the raspberries and the confectioner's sugar into a blender or food processor and process until just pureed (or you can mash them with a potato masher or fork]. Place the remaining berries to the side and pour over the orange liqueur. Set aside to macerate while you whip the cream (the longer you let the berries steep, the better]. Whip the cream until soft peaks form and set aside. Whip the marscapone and fold into the heavy cream. Break up the meringues (if desired. you can also just use the meringues as a base to cover with berries and top with cream/marscapone mixture and drizzle with berry sauce (which could also have a raspberry liqueur or syrup added to it] into bite-sized pieces and add them to the whipped cream. Add the chopped strawberries and gently add blueberries and raspberries, reserving a few for garnish. gently fold in all but a few tablespoons of the puree, marbling it through the cream mixture. Spoon into individual serving dishes or goblets and drizzle with the remaining puree and reserved berries. Serve immediately.
[Name] Great Quesadilla [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-12-01T11:13:00Z [Description] You can use leftover chicken or pick up a rotisserie chicken for your supermarket. Ham is also really good here. Set out bowls of sour cream and salsa as accompaniments. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/21/RiCqyuk3S9qUQN4dfyZ7_Quessadillas-0088.jpg" [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", NA, "1/4", "1", "1/4", "1/2", "1/4", "2", "8"] [RecipeIngredientParts] ["onion", "chili powder", "harissa", "chopped tomato", "frozen corn kernels", "cheese", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 531.1 [FatContent] 25.5 [SaturatedFatContent] 11.1 [CholesterolContent] 62.4 [SodiumContent] 1025.1 [CarbohydrateContent] 49.8 [FiberContent] 4.2 [SugarContent] 3.4 [ProteinContent] 26.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. In large skillet, heat oil over medium-high heat; fry onion, mushrooms, green pepper, corn, chili powder, tomatoes, chicken, salt and pepper until liquid is evaporated, about 8 minutes. Spoon mixture on tortillas; Spoon on some cheese and fold in half. 2. .Add 1 teaspoon of oil to skillet. 3. Add quesadillas and fry a few minutes turning once, until golden and cheese is melted; about 8 minutes. Add salt to your hot quessadilla. Cut into halves or quarters. Serve with bowl of sour cream and bowl of salsa. Be creative, add whatever you love to the mixture. in the filling.
[Name] Oh so Sweet Deviled Eggs [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-01T17:00:00Z [Description] We have chickens and deviled eggs are becoming a weekly treat for us. I have played around with this recipe for a while and think I have it perfect now. If you don't like a deviled egg that is slightly sweet this may not be for you. I have to say the idea of powdered sugar comes from a cooking blog "Measured by the Heart" in her recipe she suggested powdered sugar will blend better than granulated sugar and I agree. I adapted my own recipe but like the powdered sugar idea. Credit for the heavy cream comes from the Pioneer Woman, works nicely to make a creamy filling. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1", "1", "2", "1", "1/8", "1/8", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "Miracle Whip", "powdered sugar", "salt", "pepper", "heavy cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.8 [FatContent] 8.9 [SaturatedFatContent] 2.6 [CholesterolContent] 280.8 [SodiumContent] 194.3 [CarbohydrateContent] 3.6 [FiberContent] 0.1 [SugarContent] 3.1 [ProteinContent] 9.5 [RecipeServings] 8.0 [RecipeYield] 24 each [RecipeInstructions] Boil eggs in a large pot using the method you choose. Peel and slice eggs in half. Remove the yolks from the eggs and place them in a bowl. Mash the yolks with a fork or in a food processor. Add all of the ingredients. If necessary add a little more Miracle Whip and mustard to make the mixture creamy. Spoon the filling into the egg whites. I like to use two spoons to do this. Or you can use a piping bag. Top with a tiny sprinkle of paprika if desired.
[Name] Dilly Dilly Deviled Eggs [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-01T17:37:00Z [Description] We have chickens now and I try and make deviled eggs every week for a snack or to take to meetings or parties. This is one I have worked on for a while. It's a big family favorite and a hit at events. I find the Dill Mustard at Walmart it is delicious in these eggs. If you can't find or don't have I like a coarse ground mustard too. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/326787/oHAjVJPlRvSLkScj66Y1_20171110_120953-1-1.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "2", "1", "1", "2", "1", "1", "1", "1", NA] [RecipeIngredientParts] ["hard-boiled eggs", "mayonnaise", "sour cream", "mustard", "pickle juice", "red wine vinegar", "half-and-half", "paprika", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 102.1 [FatContent] 6.8 [SaturatedFatContent] 2.2 [CholesterolContent] 225.0 [SodiumContent] 125.9 [CarbohydrateContent] 1.9 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 7.7 [RecipeServings] 10.0 [RecipeYield] 24 pieces [RecipeInstructions] ["Place your eggs in a large pot in cold water, Boil and peel. Everyone has a method they like to use to boil eggs.", "Slice eggs in half, remove the yolks to a bowl. You can either mash the yolk with a fork or use a food processor.", "Mix all the ingredients into the egg yolks. A hint to get a very creamy mixture is add just a tiny splash of half and half to the mixture I saw this on the Pioneer Woman's cooking show. It works great.", "I like to slice the little tiny whole pickles in slices and use to garnish. Two per egg looks nice. Also a slight sprinkle of paprika if desired." ]
[Name] Rainbow Cookie Cake from Cakes by Melissa [AuthorId] 2001813058 [AuthorName] Melissa_Ben-Ishay [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-12-01T17:48:00Z [Description] Make and share this Rainbow Cookie Cake from Cakes by Melissa 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/53/45/24/GDUEnmJVQwWfef5BMwgU_Rainbow%20Cookie%20Cake%20horiz.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/24/eKBeLDSIuQ2OKFk8V5kg_Rainbow%20Cookie%20Cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/24/S1075z0BR3GyCgwK4sVC_Rainbow%20Cookie%20Cake.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/24/nrg1h3GS72l3xO814Wow_Rainbow%20Cookie%20Cake-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/24/WPdVkRyTMqDHXBuIm9Fu_Rainbow%20Cookie%20Cake-3.jpg"] [RecipeCategory] Dessert [Keywords] ["Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", NA, "2", "4", "3", "2", "1/4", "1 3/4", "2", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "sugar", "almond paste", "pure vanilla extract", "eggs", "all-purpose flour", "baking powder", "fine sea salt", "powdered sugar", "pure vanilla extract", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 6228.1 [FatContent] 230.6 [SaturatedFatContent] 137.2 [CholesterolContent] 1287.0 [SodiumContent] 2114.9 [CarbohydrateContent] 981.9 [FiberContent] 24.4 [SugarContent] 665.6 [ProteinContent] 91.5 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] CAKE: Almond Cake, 1 1/2 recipes, Pink, green, and yellow food coloring. FILLING: One 13-ounce jar store-bought strawberry jam. GLAZE: Chocolate Glaze, 2 recipes worth. TOPPINGS: 1/2 cup pink, green, and yellow sprinkles and nonpareils, mixed. GENERAL DIRECTION & ASSEMBLY: Preheat the oven to 350°F Butter 3 quarter- sheet pans or butter the pans and then line them with wax paper or parchment and butter the paper. Mix the almond cake batter according to the recipe directions and divide the batter among three bowls. Add food coloring, 1 drop at a time, to each bowl of batter until you reach the desired colors of pink, green, and yellow. Pour one color of batter into each prepared pan and bake until the middle of a cake feels springy when you gently press your finger against it, about 30 minutes. Let the cakes cools completely. Once cooled, use a 3½- inch round cutter to cut two rounds from each pan. Place one pink layer on a turntable and spread the top with a thin layer of jam. Repeat with a yellow and then a green layer, then repeat the sequence one more. Don’t spread jam on the top layer. Mix the chocolate glaze to a drippy consistency and pour it over the top of the cake. It will run down the sides to cover. Coat with the sprinkle mixture. ALMOND CAKE: Have all your ingredients at room temperature. Preheat the oven to 350°F Butter the pan of your choice or line the pan with wax paper or parchment and butter the paper. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. In the bowl of a food processor, pulse together the sugar and the almond paste until completely combined. Add the sugar mixture to the butter and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. With the mixer on medium- low speed, add the vanilla; then add the eggs one at a time. Scrape down the sides of the bowl midway through. Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. Pour the batter into the prepared pan and bake until the middle of the cake feels springy when you gently press your finger against it (see page 31 for approximate baking times]. All ovens are different, so it’s important to do the fingerprint test to see if the cake is done. Let the cake cool completely before icing. CHOCOLATE GLAZE: Sift the sugar into a large mixing bowl. Add the cocoa powder, milk, vanilla, and salt and whisk or stir with a spoon until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency. If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature. Recipe courtesy of CAKES BY MELISSA by Melissa Ben-Ishay. Get the book here: https://www.amazon.com/Cakes-Melissa-Life-What-Bake/dp/0062681273/.
[Name] Garlic, Basil and Bacon Deviled Eggs [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-01T17:55:00Z [Description] Recipe from Allrecipes the submitter is JoeLactoseFree. I have all the eggs I need and also all the fresh basil I can use so this sounds wonderful. I took the liberty of changing it a bit. The orginal recipe calls for 2 fresh garlic cloves press. think I would maybe cut the garlic down to one clove or even use garlic powder. Also it called for 1/2 cup fresh basil as some reviews said this is too much so I'm guessing 2 tbl spoons is enough, maybe less. You could also just add a little hot sauce instead of the pepper flakes. But it is all a matter of preference I think. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["12", "1/2", "5", "2", "1/3", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["hard-boiled eggs", "garlic powder", "bacon", "fresh basil", "mayonnaise", "crushed red pepper flakes", "salt", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 93.4 [FatContent] 6.8 [SaturatedFatContent] 2.1 [CholesterolContent] 188.8 [SodiumContent] 102.8 [CarbohydrateContent] 0.7 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 6.7 [RecipeServings] 12.0 [RecipeYield] 24 [RecipeInstructions] ["Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.", "Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika." ]
[Name] Sweet Cream Tartlets from the Fearless Baker [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-12-01T18:33:00Z [Description] Sweet Cream Tartlets excerpted from THE FEARLESS BAKER © 2017 by Erin McDowell. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. \|\|\| These tarts feature a press-in crust with a simple panna cotta–style filling, and they are finished with raspberry jam and chocolate. You can spread, pipe, or drizzle on the jam and chocolate, but I like to use a pastry brush or small spoon to make “splatter tarts” (see Pro Tip). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/26/0rPwuo22QDaFvLmcpUXP_Sweet%20Cream%20Tartlets%20(c)%20Jennifer%20May.jpg" [RecipeCategory] Tarts [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "1", "2", "1/3", "1", "1/3", "2", "8", "1/4", "1", "1 1/2", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["chocolate", "bittersweet chocolate", "water", "gelatin powder", "heavy cream", "granulated sugar", "vanilla extract", "bittersweet chocolate", "unsalted butter", "granulated sugar", "all-purpose flour", "fine sea salt", "water", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 707.1 [FatContent] 49.6 [SaturatedFatContent] 30.4 [CholesterolContent] 211.1 [SodiumContent] 250.4 [CarbohydrateContent] 61.5 [FiberContent] 3.0 [SugarContent] 28.4 [ProteinContent] 8.9 [RecipeServings] nan [RecipeYield] 6 3 3/4-inch tarts [RecipeInstructions] PRESS-IN TART DOUGH: Makes one 10-inch crust (or enough dough for 12 tartlets]. DIFFICULTY: Easy. MAKE AHEAD AND STORAGE: The tightly wrapped dough can be refrigerated for up to 4 days; bring to room temperature before using. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer], cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg yolk and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa powder and salt and mix on low speed until fully incorporated, 45 seconds to 1 minute. Add the water and mix just until the dough is smooth, 1 minute more. Turn out the dough and use your fingers to press it into a 10-inch tart pan (see Pro Tip]. Once the sides and bottom of the pan are fully covered, smooth the dough with your fingers to even out any thicker spots. Use a paring knife held flush against the rim of the pan to trim the excess dough, leaving a clean edge. Prick the dough all over with a fork. Freeze for at least 30 minutes and up to overnight. WHY IT WORKS: Creaming the butter and sugar for less time than you would for a cookie dough helps keep the crust from puffing up too much in the oven. PRO TIP: When pressing the tart dough into the pan, I start at the edges and work my way inward. This helps make the sides even (the hardest part, I think!], preventing too much buildup in the corners. DIRECTIONS FOR TARTLETS: Press each piece of dough into a 3¾-inch tartlet pan: Start with the sides and work your way to the middle, patting gently to even the dough to about <U+215B> inch thick all over and letting the excess dough push up above the edges of the pan. Trim the dough by holding a paring knife flush against the edge of each pan and cutting away the excess smoothly, leaving a clean edge. Prick the dough all over with a fork. Freeze the crusts until firm, 15 to 20 minutes. Preheat the oven to 400°F / 204°C, preferably with a baking stone on the bottom rack. Transfer the tartlet pans to a baking sheet and bake on the stone or bottom rack until the crusts appear dry on the surface and the edges are firm, 15 to 18 minutes. If the dough puffs up noticeably during baking, prick it with a fork to deflate. When the tart shells are fully baked, you can also slam the tray down on the counter once or twice to help flatten the crusts. Cool the crusts completely, then invert the pans over a baking sheet and tap them gently to unmold the crusts onto the baking sheet; turn them right side up. Spoon a heaping tablespoon of melted chocolate into the base of each cooled shell and spread it into an even layer that coats the base. Set aside to allow the chocolate to set completely. Make the filling: Pour the water into a shallow cup and sprinkle the gelatin evenly over it. Let soak for 5 minutes. In a small saucepan, heat 242 g / 1 cup of the heavy cream and the sugar over medium heat, stirring, until the cream is hot and the sugar is dissolved. Add the gelatin and stir until it is fully melted. Pour the hot cream mixture into a medium bowl. Stir in the remaining 242 g / 1 cup cream and the vanilla. Pour the custard into the cooled tart shells, filling them to just below the edges. Transfer the tarts to the refrigerator and chill until the custard is set, 20 to 30 minutes. 10.In a small heatproof bowl, micro-wave the jam until thinned and fluid, 30 to 45 seconds. Use a small spoon to drizzle the jam over the chilled tarts, then do the same with the cooled melted chocolate, or make “splatter tartlets”; see Pro Tip. Refrigerate the tarts until ready to serve. WHY IT WORKS: Panna cotta (the name is Italian for “cooked cream”] is a delicious dessert all on its own, and it makes a killer filling for pies and tarts. Made with milk, cream, or a combo, the silky-smooth custard is set with gelatin. This method makes the sur-face set beautifully smooth—which makes the panna cotta the perfect base for pretty finishes. PRO TIP: To splatter on the jam and chocolate, I use a silicone pastry brush with thick bristles. Line your work surface with parchment paper, then dip the pastry brush into the jam. Flick the brush over the tarts, and the jam will splatter randomly. Clean the brush, then do the same with the chocolate. Recipe courtesy of THE FEARLESS BAKER by Erin Jeanne McDowell. Get the book here: https://www.amazon.com/Fearless-Baker-Simple-Secrets-Baking/dp/0544791436.

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