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[Name] CHOCOLATE CR&Egrave;ME SANDWICHES FROM DORIE'S COOKIES [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT2H [TotalTime] PT2H [DatePublished] 2017-12-01T18:49:00Z [Description] Text excerpted from DORIE&rsquo;S COOKIES &copy; 2016 by Dorie Greenspan. Reproduced by permission of Rux Martin/ Houghton Mifflin Harcourt. All rights reserved. ||| These are not Oreos, but they will no doubt remind you of them. Mine are a little less brittle and a little less sweet than the originals, but they&rsquo;re just as snackable. Snackable, as in perfect for kids&rsquo; lunch boxes and as in just right for midnight. The dough for these cookies is a joy to work with: It doesn&rsquo;t budge in the oven. Whatever size and shape you choose for the dough is what the cookies will be. I usually cut these with a plain 2-inch round cutter &mdash; however, because they are so well behaved, you can use a scalloped cutter or choose to make them a different size. The filling is just as variable. I&rsquo;ve chosen classic vanilla, but you can flavor the cr&egrave;me with a small amount of peppermint, orange or lemon oil (start with a few drops and keep tasting), pure rose extract or espresso powder. You can also tint the filling. Although the filling doesn&rsquo;t truly set, it is thick enough to play with, and can be doubled to make chubbier sandwiches. (For a change, try filling these with Fauxtella, page 480, or Espresso Filling and Spread, page 485.) [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/27/7r0djqxSRPGyILSi1LQG_Chocolate%20Cre%CC%80me%20Sandwiches%20(c]%20Davide%20Luciano.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/27/0ctKPgAASaC0j7fQzzA1_Chocolate%20Cre%CC%80me%20Sandwiches%20(c]%20Davide%20Luciano.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "13", "2/3", "3/4", "1", "1", "6", "1 1/4", "2", "1/4"] [RecipeIngredientParts] ["all-purpose flour", "unsalted butter", "sugar", "fine sea salt", "pure vanilla extract", "unsalted butter", "powdered sugar", "pure vanilla extract", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 196.5 [FatContent] 10.4 [SaturatedFatContent] 6.5 [CholesterolContent] 26.4 [SodiumContent] 110.5 [CarbohydrateContent] 24.9 [FiberContent] 1.0 [SugarContent] 12.9 [ProteinContent] 2.1 [RecipeServings] nan [RecipeYield] 22 sandwiches [RecipeInstructions] A word on cocoa: The darker the cocoa you use for these, the darker and more like Oreos your cookies will be. I use cocoa powder made by Valrhona; it’s very dark brown with hints of red. If you want an even darker color, you can use a combination of black cocoa (available online from King Arthur Flour] and Dutch-processed cocoa powder. As with all cookies, it’s the taste that counts. Because cocoa has no fat, it will never have the richness of your favorite chocolate, but it will give rich flavor to whatever you’re baking, so choose your cocoa as carefully as you choose your chocolate. TO MAKE THE COOKIES: Whisk the flour and cocoa together. Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, sugar and salt together on medium speed until smooth, about 3 minutes. Add the egg white and mix for 2 to 3 minutes, scraping the bowl as needed, until the white, which will curdle the mixture at first, is fully incorporated and the mixture is once again smooth. Mix in the vanilla. Turn off the machine, add the flour and cocoa all at once and pulse until the risk of flying flour has passed. Turn the mixer to medium and mix until you have a dough that holds together and forms clumps when pinched — it shouldn’t come together in a ball. Scrape the dough out onto a work surface and knead it until it comes together. Divide the dough in half and flatten into disks. Working with one piece of dough at a time, roll the dough between pieces of parchment paper to a thickness of 1/8 inch. Slide the dough, still between paper, onto a baking sheet — you can stack the slabs — and freeze for at least 1 hour. GETTING READY TO BAKE: Position the racks to divide the oven into thirds and preheat it to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Have a 2-inch-diameter cookie cutter (or the cutter of your choice] at hand. Working with one sheet of dough at a time, peel away both pieces of parchment paper and put the dough back on one piece of paper. Cut the dough and place the rounds on the baking sheets, leaving an inch between them. Gather together the scraps from both pieces of dough, re-roll them and freeze until firm. Bake for 12 to 14 minutes, rotating the pans top to bottom and front to back after 7 minutes, or until the cookies feel firm to the touch. Transfer the sheets to racks and allow the cookies to rest for at least 5 minutes before lifting them onto the racks to cool to room temperature. Cut and bake the remaining dough, using cool baking sheets. TO MAKE THE FILLING: Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat all the ingredients together on medium speed until smooth, about 4 minutes. The filling will look like cream cheese. TO FINISH THE COOKIES: Put a spoonful of filling on the bottom of half of the cookies. Top with the remaining cookies, bottom side down, and jiggle the cookies, twisting them in opposite directions, to spread the filling evenly. The cookies can be eaten immediately, although the filling will be soft and squish out at first bite. If you’d like neater cookies (with filling that will still squish, but less so], give the filling a couple of hours to set and firm a little, or chill the cookies for 1 hour. STORING: The rolled-out dough can be frozen, wrapped airtight, for up to 2 months. The dough can also be cut into rounds, wrapped airtight and frozen for up to 2 months; no need to defrost before baking. The filling can be made ahead and kept tightly covered in the refrigerator for up to 3 days. Once baked and filled, the cookies are best served that day, but they can be wrapped well and refrigerated for up to 2 days. The cookies are good cold or at room temperature. Recipe courtesy of DORIE'S COOKIES by Dorie Greenspan. Get the book here: https://www.amazon.com/Dories-Cookies-Dorie-Greenspan/dp/0547614845/.
[Name] SWEET CORN &amp; BEAN SOUP WITH COLLARD GREENS [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT2H [TotalTime] PT2H30M [DatePublished] 2017-12-01T19:06:00Z [Description] KARALAHANA &Ccedil;ORBASI ||| SWEET CORN &amp; BEAN SOUP WITH COLLARD GREENS excerpted from ISTANBUL &amp; BEYOND by Robyn Eckhardt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ||| The main ingredients of this thick, hearty soup from the province&rsquo;s capital, Rize, on the eastern Black Sea coast, are staple foods of the region. The sweetness of dried corn plays off collard greens&rsquo; slight bitterness. You can buy dried sweet corn online. (Do not substitute hominy.) Dried beans must be soaked overnight. If you want an even richer soup you can use beef stock instead of some or all of the water. Like most soups, this one improves with time, so make it ahead if possible. Serve with Griddled Corn Breads. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/28/4GWPDEQHQfaqrnkQV8Ki_SWEET%20CORN%20%26%20BEAN%20SOUP%20WITH%20COLLARD%20GREENS%20(C)%20David%20Hagerman.jpg" [RecipeCategory] Turkish [Keywords] ["Southwest Asia (middle East]", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1", "1 1/4", "1/4", "2", "8", "2", "2", "1 1/2", NA] [RecipeIngredientParts] ["unsalted butter", "onion", "fine sea salt", "tomato paste", "crushed red pepper flakes", "water", "dried pinto beans", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.4 [FatContent] 17.2 [SaturatedFatContent] 10.1 [CholesterolContent] 40.7 [SodiumContent] 617.1 [CarbohydrateContent] 60.2 [FiberContent] 15.5 [SugarContent] 6.0 [ProteinContent] 18.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes. Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes. Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks. Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table. Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt. Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.
[Name] Pink Cream Cheese Toast from Weekday Weekend [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-12-01T19:58:00Z [Description] Text excerpted from A BEAUTIFUL MESS: WEEKDAY WEEKEND &copy; 2017 by Emma Chapman and Elsie Larson ||| This garlicky, savory weekend spread is delicious, but the hot pink color takes it to another plane of delight. Add slices of avocado or cucumber, if you like. You&rsquo;re going to want to Instagram your breakfast&mdash;you may even want to paint its portrait! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/29/QgxUyYUySHyt2QsFpd5K_ABeautifulMess_toast1.jpg" [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "beet", "garlic", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.7 [FatContent] 19.5 [SaturatedFatContent] 11.0 [CholesterolContent] 62.5 [SodiumContent] 489.6 [CarbohydrateContent] 4.9 [FiberContent] 0.5 [SugarContent] 3.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a food processor or blender, combine cream cheese, sliced beets, garlic and salt. Process to a completely smooth puree. Store in an airtight container in the refrigerator for up to 3 days. Recipe courtesy of A BEAUTIFUL MESS: WEEKDAY WEEKEND by Emma Chapman and Elsie Larson. Get the book here: https://www.amazon.com/Beautiful-Mess-Weekday-Weekend-healthy/dp/1452154716/.
[Name] Italian-Style Meatballs [AuthorId] 2001832964 [AuthorName] karenbarnaby [CookTime] PT1H15M [PrepTime] PT45M [TotalTime] PT2H [DatePublished] 2017-12-01T22:29:00Z [Description] Not strictly Italian due to the panko but they are tender and delicious. There's not a lot of sauce, so if you're the &quot;saucey&quot; type, you may want to have some to serve with the meatballs. [Images] character(0) [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1", "4", "1", "3", "2", "2", "1", "2", "2", "1", "1 1/2"] [RecipeIngredientParts] ["ground beef", "sausage meat", "garlic cloves", "onion", "parmesan cheese", "parsley", "salt", "fresh ground black pepper", "eggs", "panko breadcrumbs", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 421.9 [FatContent] 25.3 [SaturatedFatContent] 9.5 [CholesterolContent] 115.9 [SodiumContent] 1176.5 [CarbohydrateContent] 20.6 [FiberContent] 2.3 [SugarContent] 4.8 [ProteinContent] 27.2 [RecipeServings] 12.0 [RecipeYield] 48 meatballs [RecipeInstructions] ["Combine all of the ingredients in a large bowl and mix with your hands until well blended. If you have a stand mixer large enough to hold the ingredients, use it with the paddle attachment.", "Heat the oven to 350°F (175°C]. Form the mixture into 2-inch (5 cm] balls (approximately 2 Tbsp (30 mL]] and place in 2 9 x 9-inch (22.5 x 22.5 cm] large baking dishes. Bake for 15 minutes. Remove from the oven and drain off the fat. Combine the passata with the water and pour over the meatballs. Cover and bake for 1 hour. Remove from the oven and cool. Can be made 2 days in advance and refrigerated, covered." ]
[Name] Ginger Crunch [AuthorId] 2001832964 [AuthorName] karenbarnaby [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2017-12-01T22:30:00Z [Description] This gingery New Zealand classic makes a wonderful Christmas treat. The 6 tsp (30 mL) of ginger in this recipe is correct. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "2", "1", "3/4", NA, "1/2", "1 1/4", "1/4", "4"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "sea salt", "ground ginger", "unsalted butter", "granulated sugar", "unsalted butter", "icing sugar", "golden syrup", "corn syrup", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.9 [FatContent] 5.8 [SaturatedFatContent] 3.7 [CholesterolContent] 15.2 [SodiumContent] 25.6 [CarbohydrateContent] 11.8 [FiberContent] 0.2 [SugarContent] 6.7 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 48 squares [RecipeInstructions] Heat oven to 350°F (175°C]. Butter and line a 9 x 13-inch (22.5 x 32.5 cm] baking pan with parchment paper. Whisk flour, baking powder, salt and 2 tsp (10 mL] ginger together until combined. In the bowl of the food processor or with a hand mixer, cream butter and sugar until light and fluffy, scraping down the sides of the bowl. Add flour mixture slowly and pulse or mix slowly until a crumbly dough is formed. Transfer to the pan and press out evenly. Bake in centre of oven for 20-25 minutes or until golden brown. When there’s 5 minutes of time left on the base, combine butter, icing sugar, golden syrup and ginger in a small pot. Over high heat, bring to a full boil, stirring constantly. Spread over the warm base. While still warm, cut the pastry crosswise into 6 even sections and lengthwise into 8 even sections crosswise. Leave to cool in the pan for 2-3 hours or overnight. Store airtight between wax or parchment paper for 2 weeks. Freeze for longer storage.
[Name] Sea Salt and Bacon Chocolate Chip Cookies [AuthorId] 2001540841 [AuthorName] donna.turner15 [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-12-01T22:30:00Z [Description] Make and share this Sea Salt and Bacon Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "2", "12", "1", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "smoked bacon", "butter", "granulated sugar", "brown sugar", "eggs", "vanilla extract", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 805.9 [FatContent] 42.1 [SaturatedFatContent] 24.1 [CholesterolContent] 120.7 [SodiumContent] 668.2 [CarbohydrateContent] 103.1 [FiberContent] 3.3 [SugarContent] 74.8 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] 24 Cookies [RecipeInstructions] 1. Preheat the oven to 375°F, 190°c. 2. Line 2 oven trays with baking parchment. 3. Place the flour, baking soda, chocolate chips and bacon into a large mixing bowl. 4. Place the butter, sugar, eggs and vanilla into the blending jug and blend on Low for 20 seconds, increase the speed to medium and blend until creamy. 5. Pour over the flour mixture and mix well. 6. Roll into rounds and place onto the baking sheet. 7. Top each with a sprinkle of sea salt and bake for approx 10 minutes until golden. 8. Once cool remove the cookies from the baking sheet and store in an airtight container.
[Name] Indian Chickpea Curry [AuthorId] 2000993903 [AuthorName] ecerulli [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-01T22:31:00Z [Description] One of my all-time favourites, Chana Masala is what I want for dinner! A bowl of tender chickpeas swimming in thick, savoury gravy, spiked with spice and wonderful aromatics. Each mouthful warms you to your core. This protein-packed meal is delicious, easy to make and very healthy! This is a very common dish in Indian cuisine and can be found mostly in the Northern regions of India and Pakistan. While Chana Masala is usually eaten as a snack and is sold primarily by street vendors, it is quite filling and could easily be made into a full meal. Chana Masala directly translates to &ldquo;spice-mix small-chickpeas.&rdquo; This recipe is best made in big batches and portioned out for super quick meals during your busy week. Serve the Chana Masala with Jasmine rice, mango chutney and some naan bread for a perfect Indian meal at home. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "1/2", "2", "1", "2", "2", "1", "1", "1", "1", "1/2", "1", "2", "3", NA] [RecipeIngredientParts] ["yellow onions", "mustard seeds", "fenugreek leaves", "brown sugar", "fresh ginger", "garlic cloves", "ground cayenne pepper", "ground cumin", "ground coriander", "turmeric", "diced tomato", "garam masala", "chickpeas", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.5 [FatContent] 3.2 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 303.6 [CarbohydrateContent] 28.3 [FiberContent] 5.5 [SugarContent] 3.0 [ProteinContent] 5.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oil in a large skillet over high heat, add onions and fry until golden. Add sugar, spices, garlic and ginger to skillet, stir to combine and cook 5 minutes. Add tomatoes and vegetable stock, simmer 15 minutes or until slightly thickened. Add chickpeas, simmer another 15 minutes, season with salt, pepper and chopped coriander. Serve hot with rice, naan bread and mango chutney.
[Name] Cod Loin With Cherry Tomatoes, Mozzarella and Basil [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-12-01T22:31:00Z [Description] Make and share this Cod Loin With Cherry Tomatoes, Mozzarella and Basil recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001040295/AayuHM5qRiiG28mAQXSO_AC6E77AA-DAA5-4254-A8B1-8E7136A39448.jpeg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "12", "125", "20", "1", "2", "1", NA, "1"] [RecipeIngredientParts] ["cod", "cherry tomatoes", "buffalo mozzarella", "parmesan cheese", "fresh basil", "extra virgin olive oil", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 612.8 [FatContent] 38.8 [SaturatedFatContent] 13.1 [CholesterolContent] 155.0 [SodiumContent] 963.2 [CarbohydrateContent] 5.7 [FiberContent] 1.2 [SugarContent] 3.4 [ProteinContent] 58.7 [RecipeServings] 2.0 [RecipeYield] 2 Portions [RecipeInstructions] Preheat the oven to 200c. Place the cod in an oiled oven proof dish. Place a basil leaf on each cod loin. Place a slice of mozzarella on each cod loin. Slice the tomatoes in half and place on and around the cod. Sprinkle over the Parmesan cheese and season with salt and pepper(be frugal with the salt as the parmesan is salty]. Drizzle with a little Olive Oil. Bake for 12-15 minutes until the cheese is bubbling and the fish is cooked. While the fish is cooking make the basil oil. Tear the remaining basil into a pestle and mortar, add a pinch sea salt and freshly ground black pepper and the extra virgin olive oil and crush to a fine paste. Serve the fish with the basil oil drizzled over.
[Name] Giada Laurentis Italian Hot Dogs [AuthorId] 285039 [AuthorName] Cook4_6 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-02T15:03:00Z [Description] Make and share this Giada Laurentis Italian Hot Dogs recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["6", "2", "8", "1", "1", "1/4", "1/4", "2/3", "1", "2", "6", "1"] [RecipeIngredientParts] ["olive oil", "cremini mushrooms", "onion", "salt", "dried oregano", "yellow cherry tomato", "mozzarella cheese", "unsalted butter", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 417.7 [FatContent] 27.8 [SaturatedFatContent] 11.3 [CholesterolContent] 48.8 [SodiumContent] 940.2 [CarbohydrateContent] 27.5 [FiberContent] 1.8 [SugarContent] 6.2 [ProteinContent] 14.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat a 10-inch saute pan over medium heat. Cook the hot dogs, browning them on all sides, until warmed through, about 5 minutes. Remove to a plate and keep warm while making the topping. In the same pan, heat the olive oil over medium-high heat. Add the mushrooms to the hot pan and cook, stirring occasionally, until they begin to brown, 5 minutes. Add the onions and red peppers, and season with red pepper flake, half of the salt and the oregano. Continue cooking, stirring occasionally, until the onions and peppers soften and begin to brown, about 8 minutes. Turn off the heat and add the tomatoes and the remaining salt. Stir with a rubber spatula just to combine and sprinkle the mozzarella on top to melt. Preheat a grill pan or a broiler to medium-high heat. Spread some butter on each bun and grill or broil until golden, 1 minute. Place each dog in a toasted bun. Divide the pepper and cheese mixture evenly over the dogs, and serve.
[Name] Marshmallow and Pineapple Salad [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2017-12-02T21:30:00Z [Description] Make and share this Marshmallow and Pineapple Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "20", "1", "10 1/2", "1", "1", "1/2", "3", "3"] [RecipeIngredientParts] ["heavy whipping cream", "chunk pineapple", "pecans", "miniature marshmallows", "butter", "sugar", "salt", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 552.8 [FatContent] 31.9 [SaturatedFatContent] 12.2 [CholesterolContent] 142.4 [SodiumContent] 271.1 [CarbohydrateContent] 67.8 [FiberContent] 2.9 [SugarContent] 51.6 [ProteinContent] 5.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Melt butter add sugar, salt, beaten egg yolks, and lemon juice. Cook until thick. LET COOL COMPLETELY! Whip heavy whipping cream. Add cooled dressing. Mix in diced pineapple, chopped pecans and marshmallows. Refrigerate. Better if made 24 hours ahead.
[Name] Sweet Corn Pudding [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT45M [PrepTime] PT0S [TotalTime] PT45M [DatePublished] 2017-12-02T23:15:00Z [Description] Make and share this Sweet Corn Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "1", "3/4", "1", "1/4"] [RecipeIngredientParts] ["whole kernel corn", "eggs", "heavy cream", "sugar", "salt", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 723.5 [FatContent] 49.5 [SaturatedFatContent] 29.2 [CholesterolContent] 303.6 [SodiumContent] 763.2 [CarbohydrateContent] 66.7 [FiberContent] 2.9 [SugarContent] 35.4 [ProteinContent] 11.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. pour into 9 inch square pan. place pan in larger pan with water. bake 400 degrees for 45 minutes or until set.
[Name] Aunt Jeanie's Peanut Butter Fudge [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-02T23:32:00Z [Description] Make and share this Aunt Jeanie's Peanut Butter Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "1", "3/4"] [RecipeIngredientParts] ["sugar", "milk", "vanilla extract", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.1 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.5 [SodiumContent] 26.4 [CarbohydrateContent] 12.3 [FiberContent] 0.3 [SugarContent] 11.6 [ProteinContent] 1.5 [RecipeServings] 36.0 [RecipeYield] 36 Squares [RecipeInstructions] Add the milk and sugar to a pot and boil for 2 1/2 minutes. Stir in the vanilla and peanut butter until it starts to thicken. pour fudge on to a buttered dinner plate and shape. Cut when cool.
[Name] Northern Louisiana Nut Cake [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT1H18M [PrepTime] PT0S [TotalTime] PT1H18M [DatePublished] 2017-12-02T23:55:00Z [Description] Make and share this Northern Louisiana Nut Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "3 1/2", "3 1/2", "2", "1/2", "1/4", "1", "1/2", "3/4", "2", "5"] [RecipeIngredientParts] ["walnuts", "pecans", "all-purpose flour", "double-acting baking powder", "mace", "salt", "milk", "brandy", "Bourbon", "butter", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 734.2 [FatContent] 53.4 [SaturatedFatContent] 14.9 [CholesterolContent] 106.0 [SodiumContent] 280.3 [CarbohydrateContent] 53.7 [FiberContent] 4.8 [SugarContent] 26.7 [ProteinContent] 11.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.", "Place walnuts and pecans into a very large mixing bowl or roasting pan.", "Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.", "Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.", "Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.", "On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.", "Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings." ]
[Name] Corn Cakes With Curry Mayo [AuthorId] 37688 [AuthorName] Terese [CookTime] PT30M [PrepTime] PT0S [TotalTime] PT30M [DatePublished] 2017-12-03T03:59:00Z [Description] This recipe actually belongs to a friend of mine and I absolutely love it. &nbsp;These pancakes are very easy to make, loved by adults and kids. Will actually make about 16 large or 32 small cakes [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "3/4", "1", "1", "1/2", "2 -3", "1/2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["evaporated milk", "egg", "self raising flour", "salt", "pepper", "mayonnaise", "curry powder", "fresh lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.8 [FatContent] 6.3 [SaturatedFatContent] 1.8 [CholesterolContent] 30.1 [SodiumContent] 401.1 [CarbohydrateContent] 28.7 [FiberContent] 1.5 [SugarContent] 2.6 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 16 cakes [RecipeInstructions] Mix the creamed corn, milk, egg, flour, coriander, salt and pepper in a bowl until well combined. Heat a large frying pan over a medium heat. Add a little oil to grease. Drop 1-2 tablespoons of the corn mixture into the pan and flatten lightly.  Cook for 2 minutes each side or until golden and set. Cook in batches using the remaining mixture and oil to grease. Combine the mayonnaise, curry powder, lemon juice, salt and pepper. Serve corn cakes with the mayonnaise.
[Name] Quick Chocolate Nut Fudge [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-03T14:59:00Z [Description] Make and share this Quick Chocolate Nut Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["3 3/4", "1/2", "6", "1/4", "1", "1/4", "1"] [RecipeIngredientParts] ["confectioners' sugar", "cocoa powder", "butter", "margarine", "milk", "vanilla extract", "salt", "walnuts", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.0 [FatContent] 12.8 [SaturatedFatContent] 4.7 [CholesterolContent] 16.0 [SodiumContent] 103.4 [CarbohydrateContent] 41.1 [FiberContent] 1.8 [SugarContent] 37.0 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] 24 Squares [RecipeInstructions] Grease a 9x5x2-inch loaf pan; set aside. In a heavy 3-quart saucepan, add all ingredients except nuts. Cook over very low heat, constantly stirring mixture until well combined and smooth. Remove from heat; stir in nuts. Quickly spread into pan. Refrigerate 2 hours or until firm. Cut into squares.
[Name] Rich Cheese Sauce (Weight Watchers) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-12-04T01:10:00Z [Description] I have to confess I used regular evaporated milk and half and half and real cheese--I didn't quite follow the Weight Watchers version, but I posted as written. Next time I'll add jalapenos. Good stuff. Recipe courtesy of Weight Watchers New Complete Cookbook. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["fat-free evaporated milk", "all-purpose flour", "low-fat milk", "Dijon mustard", "salt", "reduced-fat sharp cheddar cheese", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.2 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 3.3 [SodiumContent] 299.4 [CarbohydrateContent] 6.1 [FiberContent] 0.2 [SugarContent] 3.0 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together evaporated milk and flour in medium saucepan until smooth. Whisk in low-fat milk, mustard, and salt until blended. Bring to simmer over medium heat and cook, stirring until thickened about 4 minutes. Stir in Cheddar and pepper. Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Use or refrigerate in covered container up to 3 days.
[Name] Fondant Potatoes [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2017-12-04T01:16:00Z [Description] Make and share this Fondant Potatoes recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/43/pWZ8XpsQIOFR9M5ZbJAr_cooked cu 1 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/43/wAbfpm0ESUyVjnXta8R1_cooked%20cu%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/43/kgaSIkjOSSaca4BjgM75_raw%20shaped%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/43/Leb9jKzbRYaHQAKTacQm_fondant%20potatoes%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/OdDtZ43CToWdoPSwQHwy_served%202%20s.jpg"] [RecipeCategory] Potato [Keywords] ["Vegetable", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1", "1", "10", "1", "1", NA] [RecipeIngredientParts] ["potatoes", "olive oil", "butter", "dried sage", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 851.5 [FatContent] 22.4 [SaturatedFatContent] 7.2 [CholesterolContent] 21.4 [SodiumContent] 122.8 [CarbohydrateContent] 149.8 [FiberContent] 19.0 [SugarContent] 6.7 [ProteinContent] 17.5 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Peel and trim the potatoes into a column or barrel shape. Heat the olive oil in a large sauce pan and brown both ends of the potatoes. Add the stock, butter, garlic and sage and bring to the boil. The stock should virtually cover the potatoes. Season and simmer for 40 minutes or until the potatoes are cooked through.
[Name] Rich Cheese Sauce (Weight Watchers) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-12-04T01:19:00Z [Description] I didn't use fat-free evaporated milk, and I used half and half instead of milk plus regular cheese but I posted the recipe as written. Nice thick sauce. Next time I'll add jalapenos. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "3", "1/4", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["fat-free evaporated milk", "all-purpose flour", "low-fat milk", "Dijon mustard", "salt", "reduced-fat sharp cheddar cheese", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 52.2 [FatContent] 0.9 [SaturatedFatContent] 0.5 [CholesterolContent] 3.3 [SodiumContent] 299.4 [CarbohydrateContent] 6.1 [FiberContent] 0.2 [SugarContent] 3.0 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Whisk together evaporated milk and flour in medium saucepan until smooth. Whisk in low-fat milk, mustard, and salt until blended. Bring to a simmer over medium heat and cook stirring until thickened, about 4 minutes. Stir in Cheddar and pepper. Remove saucepan from heat and stir until cheese is melted and sauce is smooth. Use or refrigerate in covered container up to 3 days.
[Name] Pastry Christmas Tree [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-04T16:10:00Z [Description] The original recipe for this cute holiday treat uses Nutella so I've posted as that, but I do not like the stuff so instead used a cinnamon sugar mix same as you'd use in cinnamon rolls. So cute and fun for that holiday treat. Treat in it Nutella&reg; chocolate hazelnut spread is sandwiched between two layers of puff pasty, scored in all the right places then twisted to form tree branches. I also choose to drizzle with a green tinted glaze [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/35/4/FttNb7y1SqWptEkmnbxS_Christmas%20Tree%20-%20pastry.JPG" [RecipeCategory] Christmas [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "1"] [RecipeIngredientParts] ["puff pastry", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 333.2 [FatContent] 22.3 [SaturatedFatContent] 7.6 [CholesterolContent] 18.6 [SodiumContent] 135.6 [CarbohydrateContent] 28.4 [FiberContent] 1.2 [SugarContent] 5.4 [ProteinContent] 4.8 [RecipeServings] 10.0 [RecipeYield] 1 Pastry tree [RecipeInstructions] Preheat the oven to 350. Line a large baking tray with aluminium foil and grease with butter or coconut oil. Roll out two sheets of puff pastry on a lightly floured surface to 11x13 in each. Lay the first sheet out on the prepared baking tray. Very gently, score a rough shape of a Christmas tree (triangle] with a knife, just so that when you spread over the Nutella®, you have a guide for where the tree will be. Try to maximise the space and make the base of the triangle as wide as the width of the puff pastry sheet. Leave about 2 in at the bottom of the puff pastry sheet for a tree trunk. With the back of a spoon, spread the Nutella® thinly in the triangle area. You should end up with a chocolate triangle. Roll the second sheet of puff pastry up then line it up with the top of the bottom sheet, then roll it down towards you. Gently with your fingers try to feel the outline of where the chocolate is underneath. Score along the lines of the triangle first with a knife then begin cutting carefully. I pressed the blade into the pastry rather than sliced so that I did not tear the foil underneath. Remove the excess pastry. At the base of the tree carefully cut away two strips either side to form the base of the tree trunk. Very lightly, score where the trunk of the tree will be as a guide, wider at the base, getting thinner at the top. Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go. Finally the tree will be ready for twisting. Beginning at the base, twist the pastry away from you, trying to get in two turns on the lower branches. Continue moving up the tree, twisting away from you as you go. At the top of the tree you may only get a single twist in the top branches. If desired, cut out a star with the pastry trimmings and place on the baking tray. Brush the entire tree with lightly beaten egg. Bake in the preheated oven for 12 to 15 minutes, or until risen and golden brown. Let cool slightly before enjoying.
[Name] Honey Sriracha Roasted Carrots With Tahini Dressing [AuthorId] 2001832964 [AuthorName] karenbarnaby [CookTime] PT50M [PrepTime] PT1H30M [TotalTime] PT2H20M [DatePublished] 2017-12-04T20:46:00Z [Description] This is spicy hot, but not too hot. Reduce the amount of sriracha to taste. the carrots are very good on their own without the peanuts and tahini. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1/2", "1/4", "2 -3", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["carrots", "olive oil", "honey", "salt", "tahini", "water", "lemon juice", "salt", "garlic clove", "green onion", "roasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 7.8 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 465.5 [CarbohydrateContent] 20.8 [FiberContent] 5.4 [SugarContent] 10.2 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Slice any carrot that is larger than the circumference of your thumb lengthwise into halves or quarters. Line 2 rimmed baking sheets with parchment paper. Combine the oil, sriracha, honey and salt. Pour over the carrots and toss to coat completely. Arrange the carrots cut side down on baking sheets. Roast 40-50 minutes or until the carrots are browned on the cut side and slightly shrivelled looking. Switching the baking sheets from top to bottom rack while cooking to brown the carrots evenly. Let cool and arrange on a serving plate. While the carrots are roasting, make the dressing. Slowly stir the water and lemon juice into the tahini, the consistency should be like ranch dressing; it will thicken with standing. You may need more or less water depending on the brand of tahini. Stir in the garlic and salt. Drizzle on the carrots and sprinkle with the green onions and sesame seeds. Can be made a day in advance and refrigerated, covered. Apply the dressing and garnish just before serving.
[Name] Yummie Turnip Greens [AuthorId] 1141822 [AuthorName] Keep It Simple [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-04T20:46:00Z [Description] I'm trying to get teenagers to eat greens. &nbsp;They loved it and dh did too! &nbsp;This recipe was on the package, but I've tweaked it a little. &nbsp;I love the sweet and spicy flavor to it. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1", "1/4", "1/2", "1/2"] [RecipeIngredientParts] ["olive oil", "onion", "brown sugar", "pepper", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 137.3 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.5 [SodiumContent] 309.2 [CarbohydrateContent] 17.6 [FiberContent] 4.2 [SugarContent] 8.5 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add olive oil and onions in a stockpot and saute over medium-high heat for 3-5 minutes until onions are carmelized. Add brown sugar and pepper.  Cover and cook 7-10 minutes, stirring often. Add turnip greens and chicken stock.  Toss all and cook for 3-5 minutes uncovered. Add roasted red peppers and crushed red pepper flakes to taste. Serve immediately.  Greens should be wilted, but do not overcook.
[Name] San's Black Beans [AuthorId] 2000489685 [AuthorName] ksevksev [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-04T20:47:00Z [Description] Make and share this San's Black Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "3", "1", "1/4", "1", "1", "2 -3", NA] [RecipeIngredientParts] ["black beans", "dry mustard", "garlic", "parsley flakes", "rice vinegar", "lemon", "salt", "olive oil", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.0 [FatContent] 5.0 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 390.4 [CarbohydrateContent] 16.1 [FiberContent] 5.5 [SugarContent] 0.3 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 2 1/2 Cups [RecipeInstructions] Combine all ingredients. Marinade at room temperature for at least 2 hours.
[Name] Mimi's Date Squares (Gluten Free) [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2017-12-04T20:47:00Z [Description] This recipe was given to me by my mother. It was her mother's recipe. I converted it to be gluten free. I get rave reviews on these, and people say it's the best date squares they've ever had. If you don't need them to be gluten free, the original recipe calls for 1 1/2 cups of all-purpose (regular) flour. Just omit the rice flour, starch and xanthan gum. Also, you can use regular (not gluten free) oats if you don't need them to be gluten free. If you have a favourite gluten free flour mix, you can use 1 1/2 cups of that instead of the rice flour and starch (omit the xanthan gum if your mix already has it). [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000409086/Y6MQz7aFRlCG0kXLhSPH_20171202_134301.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534549/ERg8MTOuSraMhYvF5R2D_IMG_6101.JPG"] [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "1", "1", "1/2", "1/2", "1", "1 1/2", "1 1/2", "1"] [RecipeIngredientParts] ["dates", "water", "sugar", "salt", "vanilla extract", "cornstarch", "tapioca starch", "baking soda", "xanthan gum", "quick oats", "brown sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 352.8 [FatContent] 12.4 [SaturatedFatContent] 7.4 [CholesterolContent] 30.5 [SodiumContent] 185.3 [CarbohydrateContent] 61.0 [FiberContent] 3.5 [SugarContent] 41.3 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 16 squares [RecipeInstructions] Preheat oven to 350°F. In a medium saucepan, combine the dates, hot water, sugar and salt. Cook on medium heat until dates are soft, and water is absorbed. Add vanilla and let cool. In a separate bowl, whisk together the rice flour, starch, xanthan gum, and baking soda. Stir in oats and brown sugar into the flour mixture, and mix well. Work butter into flour mixture until crumbly. I treat it like I'm making pie crust. You can use a pastry cutter, two butter knifes, or your fingers. Whichever method you prefer. I like to make a snapping motion on the butter cubes in the flour with my fingers. Spread half of the oat crumble evenly into a greased square (such as an 8x8 or a 9x9] pan, and press down. Spread the date mixture evenly on top (the mixture can still be warm, but it musn't be scorching hot]. Take the rest of the oat mixture and crumble it evenly on top of the date mixture. Do not press down. Bake at 350 F for 20-25 minutes until lightly browned.
[Name] Greek Lemon Thyme Potatoes [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2017-12-04T20:47:00Z [Description] Lemon roasted potatoes recipe from CARRIE VASIOS MULLINS at Serious Eats http://www.seriouseats.com/recipes/2011/04/greek-lemon-thyme-potatoes-recipe.html [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/50/hjm7vEaIRIiCDhaIiYXJ_20110418-entertaining-greekeaster-lemonpotatoes%5B1%5D.jpg" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/8", "1/4", NA] [RecipeIngredientParts] ["yellow potatoes", "dried thyme", "olive oil", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.1 [FatContent] 4.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 24.5 [CarbohydrateContent] 24.6 [FiberContent] 3.8 [SugarContent] 2.0 [ProteinContent] 2.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 375°F. In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.
[Name] Corn Pudding [AuthorId] 1171443 [AuthorName] BBBBBecca [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-12-04T20:47:00Z [Description] Make and share this Corn Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["butter", "sour cream", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.5 [FatContent] 22.3 [SaturatedFatContent] 12.0 [CholesterolContent] 92.6 [SodiumContent] 563.7 [CarbohydrateContent] 33.0 [FiberContent] 2.7 [SugarContent] 9.2 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mix all ingredients. Pour into flat baking dish. Bake uncovered at 350 for 45 - 50 minutes.
[Name] Rosemary Christmas Tree Centerpiece [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2017-12-04T20:47:00Z [Description] Here is an idea for a Christmas centerpiece that can be as humbly simple or as lavishly extravagant as you wish. As an artist that works with food, I choose ingredients that look like the things we find in the natural world, but smaller. So a broccoli spear is a tree, cauliflowers become clouds and, as seen in this recipe, rosemary sprigs turn to pine trees. For this particular make-at-home version of a snowy winter wonderland, I have created a Christmas Tree with sprigs of rosemary as foliage, and an assortment of edible treats for the baubles and gifts under the tree. -- Carl Warner [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/52/umLeqFFAR4WUZ3sf2VK1_Christmas%20Tree%20Gif%20small%201.jpg" [RecipeCategory] Christmas [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["40 -80", "20 -40", "1", "1", "1/2"] [RecipeIngredientParts] ["star fruit", "carrot", "powdered sugar"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 262.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 50.9 [CarbohydrateContent] 66.8 [FiberContent] 2.0 [SugarContent] 62.1 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 1 Impressive Centerpiece [RecipeInstructions] Make the Base: To begin, fashion a central trunk from your green floral foam (Oasis]. If you want to use a food-based option, try a conical root like carrot, horseradish, or burdock - that way every part of your centerpiece is edible. Once you've selected your base material, bore holes with a bradawl or screwdriver. This method will be how the trunk holds the rosemary sprigs. After boring the holes, push the woody ends of the rosemary sprigs far enough into the trunk so that they won’t fall out. Start with larger sprigs at the base and work your way up the trunk adding smaller and smaller sprigs as you go. You can always cut sprigs in half to create the smaller sprigs near the top of the tree. The height of your finished tree will depend on the length of your trunk (Oasis, carrot, etc.], while the width of your trunk depends on the length of your longest rosemary sprigs at the base of your tree. So if you have six-inch sprigs, the width of your base will be double that. Once you have worked your way to the top and evenly spaced your branches all around the trunk, your tree will be complete. At this point, take a good look at the shape of it. If it is too wide in places or uneven in any way, don’t worry, you can always snip a bit here and there with a sturdy pair of scissors or garden shears. Once you are happy with the shape, you can begin the decorating. This is a great time to get family, friends or children involved, although they could, of course, be making their own especially if you want more than one tree to decorate the table. Using toothpicks (or gardening wire of the same length], push the ends through the rosemary into the trunk leaving their points exposed. If your base is small, you may need to cut your toothpicks in half. Space them evenly up and down and around the tree. Then push your decorations onto the exposed points. These ornaments can be whatever you want, from marzipan fruits as listed in the instructions to frosted jellies, candied fruits, chocolates, or any sort soft candy. Now that you've decorated the tree, you need to finish it off with a star on the top. This can be cut from a candied lemon or orange slice, or as I have used, and listed in the directions, a slice of star fruit. Having completed your tree, place it on to a round cake plate or chopping board. If your rosemary sprigs go all the way down to the base of the tree, it should stand easily. However, if you have kept the bottom of the trunk clear of sprigs you may need to secure your tree on to a spike by drilling a hole into your base and putting a nail or screw through it. You could also use a glue-style icing one uses when assembling gingerbread houses. After ensuring your tree is stabilized, you can add more sweets, candies and treats around the base. These candies act as the presents under the tree, while also saving your beautiful tree from hungry hands. The beauty of this idea is that it can be tailored to your time and budget, and if you don’t have a sweet tooth you can always decorate your tree with spices such as cinnamon and star anise to combine with the rosemary and fill the room with Christmas aromas. Whichever way you choose, the scent of rosemary will fill the home and fill your guests with wonderment and intrigue. Of course, if you want to take your tree to another level, you can always do what I have done here and build a whole landscape of rosemary sprigs pushed into fondant icing that has been rolled over loaves of stale bread. Nuts and chocolate swirls provided the rocks and fence posts, and a blue bulb in an overhead light bathes the scene in moonlight. Finally, a dusting of icing sugar over the whole set gives that freshly fallen snow look, creating a feast for the eyes and the imagination at this magical time of year. For more inspiration visit www.carlwarner.com.
[Name] Sausage Balls [AuthorId] 1171443 [AuthorName] BBBBBecca [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-12-04T20:48:00Z [Description] Make and share this Sausage Balls recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "4", "1 3/4", "1", "1/2", "1/2"] [RecipeIngredientParts] ["pork sausage", "sharp cheddar cheese", "Bisquick", "onion", "garlic powder", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 374.0 [FatContent] 28.4 [SaturatedFatContent] 12.3 [CholesterolContent] 75.5 [SodiumContent] 723.4 [CarbohydrateContent] 11.0 [FiberContent] 0.5 [SugarContent] 2.4 [ProteinContent] 18.0 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a bowl with hands. Shape into one inch balls. Arrange on two un-greased baking pans with edges. Bake at 375 degrees for 15 minutes or until done in the centers. Cool on baking pan for five minutes.
[Name] Chewy Oatmeal Cookies [AuthorId] 2001835734 [AuthorName] William C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-04T20:48:00Z [Description] These are the BEST oatmeal cookies EVER. Make sure you use rolled oats, real butter and shortening. You may have to do a trial batch to see what bake time works for your oven. My yield and serving size info is not correct.... I can't remember what the total yield is since we usually make these in HUGE batches. :D [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/2", "1", "1", "2", "1 1/3", "3/4", "2"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "nutmeg", "salt", "vanilla", "cinnamon", "eggs", "brown sugar", "shortening", "rolled oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 926.8 [FatContent] 43.8 [SaturatedFatContent] 10.9 [CholesterolContent] 93.0 [SodiumContent] 585.9 [CarbohydrateContent] 124.1 [FiberContent] 5.3 [SugarContent] 71.9 [ProteinContent] 11.8 [RecipeServings] 4.0 [RecipeYield] 12 Cookies [RecipeInstructions] Sift together flour, baking soda, salt, and spices into a bowl. Add shortening, sugar, eggs, and vanilla, beat until smooth (about 2 minutes]. Stir in oats. Drop by heaping teaspoons onto greased cookie sheet. Bake in preheated 350 degree oven for 12-15 minutes.
[Name] White Cake [AuthorId] 37195 [AuthorName] RavJJ [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-12-04T20:48:00Z [Description] Make and share this White Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2 1/4", "2", "1", "1", "2", "4", "2", "1", "4"] [RecipeIngredientParts] ["cake flour", "baking powder", "salt", "butter", "sugar", "vanilla", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 397.0 [FatContent] 17.8 [SaturatedFatContent] 10.8 [CholesterolContent] 105.0 [SodiumContent] 421.2 [CarbohydrateContent] 54.9 [FiberContent] 0.4 [SugarContent] 33.6 [ProteinContent] 5.0 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350 degrees Fahrenheit. Butter and line two 8 x 3-inch baking pans or one 12 x 3-inch pan with parchment. Sift together the flour, baking powder, and salt. Set aside. Cream the butter in a large bowl with an electric mixer until fluffy and light in color, about 2 minutes on medium speed. Add the sugar and continue to mix until fluffy and light. Add the egg yolks, one at a time, being sure each is well incorporated before adding the next one. Add the vanilla. Reduce the mixer speed to low and add the dry ingredients alternately with the milk, beginning and ending with the flour. Be sure the mixture is completely blended after each addition. Scrape the sides of the bowl, and beat for 1 minute. In a separate bowl, with clean beaters, beat the egg whites to soft peaks. Gently fold the whipped egg whites into the batter with a rubber spatula. Pour the batter into the prepared pans and smooth with a rubber spatula. Bake in the preheated oven, 60 minutes for the 12-inch square pan or 45 to 50 minutes for the 8-inch pan, 30-35 minutes for cupcakes. The top of the cake should be nicely browned.
[Name] The Best and Easiest Flourless Peanut Butter Cookies [AuthorId] 2001683721 [AuthorName] Eliana W. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-04T20:48:00Z [Description] These are literally the BEST cookies I have come upon. Easy and delicious, the perfect recipe for a quick whip-up or with the kids. Enjoy! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Kid Friendly", "Kosher", "Free Of...", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["creamy peanut butter", "sugar", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.1 [FatContent] 6.7 [SaturatedFatContent] 1.4 [CholesterolContent] 9.3 [SodiumContent] 62.9 [CarbohydrateContent] 12.5 [FiberContent] 0.8 [SugarContent] 11.2 [ProteinContent] 3.5 [RecipeServings] 20.0 [RecipeYield] 20 Cookies [RecipeInstructions] ["Preheat oven to 350 degrees.", "Place all of the ingredients in a bowl and mix thoroughly.", "With a Tablespoon, roll the dough into little balls, crisscrossing with a fork on top, and put in the oven, an inch apart from one another. You can change the yield by making the cookies bigger or smaller.", "Bake for about 10 to 15 minutes, or until edges turn a golden-brown.", "Place on rack to cool or just eat them straight out - that's when they're the best!", "Eat em up and don't forget to save for everyone! ." ]
[Name] The Ultimate Sweet Potato Casserole [AuthorId] 1802506503 [AuthorName] Lilyljj [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2017-12-04T20:49:00Z [Description] From Child Magazine, November 1994 &quot;This traditional kid-pleaser is Thanksgiving-Day delicious and every-day easy.&quot; Lilyljj adds: I think it is also an adult-pleaser. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/57/pbFO2SNpSUuzHlDOVINe_IMG_3883.JPG" [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "1/2", "1/8", "2", "3/4", "1/2"] [RecipeIngredientParts] ["sweet potatoes in syrup", "unsalted butter", "brown sugar", "cinnamon", "ground cloves", "miniature marshmallows", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 520.2 [FatContent] 14.1 [SaturatedFatContent] 4.5 [CholesterolContent] 15.2 [SodiumContent] 125.3 [CarbohydrateContent] 97.1 [FiberContent] 9.6 [SugarContent] 37.2 [ProteinContent] 4.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["1. Preheat oven to 375 F.", "2. In large mixing bowl, combine sweet potatoes, butter, sugar, cinnamon, and clove. With an electric mixer or potato masher, whip mixture until fluffy.", "3. Grease a 9- or 10-inch pie pan or casserole dish. (I needed a larger dish.] Layer sweet potato mixture and marshmallows in the following manner: Spoon half the potato mixture into the pie pan; smooth over; spread 1 cup marshmallows over mixture; cover marshmallows with remaining puree.", "4. Bake for 30 minutes. Remove dish from oven, sprinkle top evenly with remaining marshmallows, pecan, and coconut. Return dish to oven and bake 15 to 20 minutes longer, or until marshmallows and pecans are golden brown and lightly toasted." ]
[Name] Braciole [AuthorId] 66976 [AuthorName] shinylib [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-12-04T20:49:00Z [Description] Make and share this Braciole recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "2", "2", NA, "4", "2", "2", "1", "4", "4", "1"] [RecipeIngredientParts] ["beef round steak", "garlic clove", "pecorino romano cheese", "fresh flat-leaf parsley", "prosciutto", "olive oil", "garlic cloves", "dry red wine", "tomato puree", "canned Italian tomatoes", "fresh basil leaves", "ziti pasta", "penne"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 631.7 [FatContent] 9.0 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 80.8 [CarbohydrateContent] 110.0 [FiberContent] 8.5 [SugarContent] 15.5 [ProteinContent] 19.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the beef between two pieces of plastic wrap and pound gently with a meat pounder or rubber mallet to a 1/4- to 1/8-inch thickness. Sprinkle the beef with the garlic, cheese, parsley, and salt and pepper. Cover with the prosciutto slices. Roll up each piece like a sausage and tie it with kitchen string. Heat the oil in a large pot. Add the braciole and garlic. Cook, turning the meat occasionally, until it is browned on all sides and the garlic is golden. Add the wine and simmer for 2 minutes. Remove and discard the garlic. Stir in the tomato puree and basil. Cover and cook over low heat, turning the meat occasionally, until it is tender when pierced with a fork, about 2 hours. Add a little water if the sauce becomes too thick. Serve the sauce over the hot cooked ziti as a first course, followed by the braciole.
[Name] The Easiest Luxury Chicken Liver Pate [AuthorId] 2001838381 [AuthorName] ICookTheWorld [CookTime] PT10M [PrepTime] PT5H [TotalTime] PT5H10M [DatePublished] 2017-12-04T20:51:00Z [Description] Being a lifelong lover of Pate, I knew exactly what was gonna go down in my house when my husband brought home 3 packs of chicken livers the other night. Yip, you guessed it Chicken liver pate. I guess you already knew that since your here for the recipe. Anyway, this is the most amazing smooth, creamy and luxurious pate, and it&rsquo;s so simple to make. It would make the perfect starter for Christmas day or perfect for lunch anytime! Please remember the pate does need at least 5 hours in the fridge to set so It is the perfect dish to make ahead of time with less fuss when serving. P.S did you know that new research shows pate is super good for you in moderation and as long as it is homemade, so what are you waiting for? Get on with it now&hellip; and if you do give it a go [Images] character(0) [RecipeCategory] Chicken Livers [Keywords] ["Chicken", "Poultry", "Meat", "European", "Christmas"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1", NA, "2", "1", "1/4", "3", "2"] [RecipeIngredientParts] ["apple", "onion", "butter", "dried thyme", "chicken liver", "salt", "pepper", "brandy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.4 [FatContent] 9.1 [SaturatedFatContent] 5.7 [CholesterolContent] 25.5 [SodiumContent] 69.5 [CarbohydrateContent] 3.1 [FiberContent] 0.5 [SugarContent] 2.0 [ProteinContent] 0.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Peel and cut the apple and onion roughly into chunks. Heat 1 portion of the butter in a frying pan over a medium heat. Add the apple and onion to the pan and fry for 6-8 minutes until the onion is translucent. Add the thyme combine and cook for a further 2 minutes then transfer to a food processor. Put the same frying pan back on a medium heat and add another portion of butter. Once the butter has melted add the chicken liver and a pinch of salt and pepper then cook for approximately 10 minutes or until cooked through. Transfer to the food processor with the first ingredients. Blend until smooth and then allow to cool for 10 minutes at room temperature whilst still in the food processor. Add another portion of butter, the lemon juice, cream, salt, and brandy to the food processor and pulse until combined. Pour the pate into a serving dish. Melt the remaining butter and pour over the top of the pate to seal. Cover and refrigerate for at least 5 hours before serving.
[Name] Pink Popcorn Puppy Chow [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-05T00:12:00Z [Description] Make and share this Pink Popcorn Puppy Chow 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/53/45/60/Eh9n8Y9eR8uUYbermWbM_26%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/60/2KZBEtpWQKyHu40U9yyE_27%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/60/BV5OwYkaS22pJmqti3pg_7%20(1%20of%201].jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/60/pNQnRQTMCnIJpfXhYmQG_2%20(1%20of%201].jpg" ] [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", NA, "1", "1", "1", "5", "5", "5"] [RecipeIngredientParts] ["white sugar", "butter", "water", "powdered sugar", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 359.8 [FatContent] 8.4 [SaturatedFatContent] 5.0 [CholesterolContent] 8.6 [SodiumContent] 173.8 [CarbohydrateContent] 70.8 [FiberContent] 0.2 [SugarContent] 58.4 [ProteinContent] 2.2 [RecipeServings] nan [RecipeYield] 7-8 cups [RecipeInstructions] Pop popcorn in an air popper. Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes. Slowly pour the sugar mixture over the popcorn and toss to coat evenly. Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully. Set aside. Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag. Put 2 1/2 cups rice chex cereal into a medium sized bowl. Melt white chocolate and stir into cereal (be careful not to break cereal]. Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated. Do the same process to the pink melts and rest of cereal. Mix both cereals, and popcorn in a bowl before serving.
[Name] Strawberry Gelato [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2017-12-05T14:35:00Z [Description] A local fruit and vegetable market had strawberries on sale at $2 for a crate (8 pounds). This is what I made with most of those strawberries. While the recipe indicates use of an ice cream churn, the recipe still produces an excellent gelato without it (though it might be harder to scoop out). [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/t1flXgN9TcikM9Aa2VbH_IMG_1003.JPG" [RecipeCategory] Dessert [Keywords] ["Strawberry", "Berries", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "4", "2"] [RecipeIngredientParts] ["strawberries", "white sugar", "lemon juice", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.1 [FatContent] 2.9 [SaturatedFatContent] 1.7 [CholesterolContent] 8.9 [SodiumContent] 10.6 [CarbohydrateContent] 24.7 [FiberContent] 0.9 [SugarContent] 22.3 [ProteinContent] 1.0 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] ["Cut stems and non-red parts from strawberries and discard. Cut strawberries into quarters.", "Mix strawberries with sugar and lemon juice to coat fully. Allow to rest at room temperature for half an hour (this process macerates the strawberries to draw more flavor out of them].", "Transfer strawberry mixture to a food processor. Puree with 1 cup of half-and-half. Transfer to a plastic container with a lid and repeat for the remaining strawberries and half-and-half.", "Move container of strawberry mixture to freezer and freeze for at least 4 hours, stirring every hour to scrape gelato from edges of container. Continue freezing until it reaches desired consistency. Churn in an ice cream mixer in batches for a few minutes at a time then serve." ]
[Name] Sinigang Soup [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-12-05T15:27:00Z [Description] Make and share this Sinigang Soup 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/53/45/62/mXrGlGK2SheNrXrIl0ej_0283062_00-01-51-09.jpg" [RecipeCategory] Filipino [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1 1/2", "1", "1", "1", "8", "1"] [RecipeIngredientParts] ["yellow onion", "garlic", "tamarind soup mix", "celery root", "carrot", "water", "diced tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.4 [FatContent] 54.9 [SaturatedFatContent] 7.2 [CholesterolContent] 0.0 [SodiumContent] 83.0 [CarbohydrateContent] 20.9 [FiberContent] 3.8 [SugarContent] 5.9 [ProteinContent] 3.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["NOTE: At Flip Sigi, we serve this soup over braised short rib and garlic fried rice.", "In a large heavy-bottomed pot, heat oil on high until shimmering. Add onions, garlic, and half of tamarind soup base to pot, stir until well-combined, and begin to caramelize onions.", "Once onions are golden in color, add squash, celery root, and carrots to pot. Cook over high heat, stirring constantly, for 8 minutes. Add water to pot to deglaze, scraping up any brown bits from the bottom, and add diced tomatoes and remaining tamarind soup base to soup. Stir well to combine, then bring to a boil. Reduce heat to low and simmer for 15 minutes before serving." ]
[Name] Butter Finger Pie [AuthorId] 2001839167 [AuthorName] mshiple81 [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-12-05T20:00:00Z [Description] Make and share this Butter Finger Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Pie [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "8", "5 -6", "1"] [RecipeIngredientParts] ["cream cheese", "Cool Whip", "graham cracker pie crust"] [AggregatedRating] nan [ReviewCount] nan [Calories] 859.6 [FatContent] 49.5 [SaturatedFatContent] 26.2 [CholesterolContent] 41.6 [SodiumContent] 565.7 [CarbohydrateContent] 101.8 [FiberContent] 2.4 [SugarContent] 66.5 [ProteinContent] 9.2 [RecipeServings] nan [RecipeYield] 1 pie [RecipeInstructions] ["place cream cheese in a medium to large mixing bowl add half of cool whip unless you have 2 containers then add 1 8 oz container of cool whip.", "crush up 3 butter fingers then add to cream cheese and cool whip mix until fully blended pour into pie crust.", "take remaining butter fingers crush up add half to remaining cool whip mix together and place on top of cream cheese and cool whip mixture.", "take remaining crushed butter finger and sprinkle on top of pie cover and refrigerate until ready to serve." ]
[Name] Wwm's Lightened Almond Cake [AuthorId] 175727 [AuthorName] Amberngriffinco [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2017-12-05T20:01:00Z [Description] This is an old Weight Watcher's Magazine Recipe. I've used it for years.. very light and you could easily put a DOLLOP of whipped cream and a few berries on top without adding too much carb's. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Healthy", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "3", "1/2", "1/4", "3/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "salt", "eggs", "granulated sugar", "margarine", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.4 [FatContent] 5.3 [SaturatedFatContent] 1.2 [CholesterolContent] 46.5 [SodiumContent] 345.8 [CarbohydrateContent] 36.5 [FiberContent] 0.7 [SugarContent] 15.7 [ProteinContent] 4.4 [RecipeServings] 12.0 [RecipeYield] 12 Slices [RecipeInstructions] Preheat oven to 350 degrees. Spray a 10\" tube pan with nonstick spray; set aside. On wax paper, combine flour, powder and salt; set aside. In large bowl with mixer on high, beat egg yolks, sugar and margarine till pale yellow. With mixer on lowest speed, gradually add flour mixture, alternating with juice concentrate till well blended. Add almond and vanilla extracts; beat till combined. In small bowl, with clean beaters and mixer on high, beat egg whites untill stiff peaks form. Gently fold into batter till no streaks of white remain. Pour batter into prepared pan. Baked 50-55 minutes or till toothipick inserted into center comes out clean. Let cool on rack 15 minutes. Run knife around sides of pan; invert cake onto rack and cool completely.
[Name] Sand Tart Cookies [AuthorId] 1803162711 [AuthorName] rwilliams83 [CookTime] PT8M [PrepTime] PT30M [TotalTime] PT38M [DatePublished] 2017-12-05T20:01:00Z [Description] With no rising happening &mdash; these cookies are very thin and bake up in a flash (about 8 minutes, give or take a minute) and have a crispy texture. The dough has to be the right thickness, and it must be cold. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "10", "2", "3", NA, NA, NA] [RecipeIngredientParts] ["light brown sugar", "unsalted butter", "eggs", "flour", "cinnamon", "walnut pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 329.0 [FatContent] 15.2 [SaturatedFatContent] 9.3 [CholesterolContent] 61.4 [SodiumContent] 19.2 [CarbohydrateContent] 45.8 [FiberContent] 0.6 [SugarContent] 27.6 [ProteinContent] 3.4 [RecipeServings] nan [RecipeYield] 16 Dozen [RecipeInstructions] Preheat oven to 350 degrees. Cream together brown sugar and butter. Slowly add beaten eggs until fully incorporated. Slowly add in flour. Separate dough into four sections and store each section in wax/parchment paper and refrigerate overnight. With a rolling pin, roll each section to one-eighth inch on a well-floured board. Hint: Keep the dough as cold as possible. Using a one-and-a-half inch circle cutter, cut cookies and place on a parchment-lined cookie sheet about one inch apart. Brush each cookie with beaten egg wash. Sprinkle each cookie lightly with cinnamon and place one piece of walnut on top. Bake at 350 degrees for eight minutes. The cookies will be slightly browned on the bottom when done. Place on a cookie rack to cool. Makes 16 dozen.
[Name] Gressingham Duck With Grape Sauce [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2017-12-06T15:04:00Z [Description] Make and share this Gressingham Duck With Grape Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001040295/TfnY5mmHQP6URdGNFf4f_4F96A028-EC0D-41B2-9393-7215343F7419.jpeg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "100", "70", "100", "1", "1", "20", "100"] [RecipeIngredientParts] ["duck breasts", "shallot", "red wine", "olive oil", "unsalted butter", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 744.1 [FatContent] 37.1 [SaturatedFatContent] 12.7 [CholesterolContent] 349.4 [SodiumContent] 283.1 [CarbohydrateContent] 19.5 [FiberContent] 0.5 [SugarContent] 12.1 [ProteinContent] 60.9 [RecipeServings] 2.0 [RecipeYield] 2 Portions [RecipeInstructions] About one hour before cooking score the skin of the duck and season, set aside. Preheat the oven to 180c. Make the sauce. Finely chop the shallots. In a medium pan heat the oil and add the shallots, cook until softened. Add the grapes and cook until the fruits start to burst. Add the wine and the port and reduce by half then add the stock. Bring back to the boil and then strain through a fine sieve, reserve half the grapes and push the remainder through the sieve. Return the sauce to the pan and reduce until a syrupy consistency. Finish the sauce with the butter. Return the grapes to the sauce and keep warm. Cook the duck breast. Place the duck breast skin side down in a cold pan and heat until the fat renders and the skin starts to brown. Turn the duck breast over and place in the oven a cook for 8-9 minutes. Remove from the oven and rest for 5-7 minutes. Slice and serve with vegetables of your choice and the sauce on the side.
[Name] Double Chocolate Chip Frappe [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-12-06T15:46:00Z [Description] Saw this on Facebook and just made my chocolate craving day. Thinking you could add some alcohol like rum for a more adult version [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/53/2/y7Zmiwq0SD6ZtLLKmJ0n_Chocolate%20Frappe.JPG" [RecipeCategory] Shakes [Keywords] ["Beverages", "Low Protein", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/3", "3", "2", "1/8"] [RecipeIngredientParts] ["milk", "sugar", "chocolate chips", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.3 [FatContent] 30.7 [SaturatedFatContent] 17.7 [CholesterolContent] 34.7 [SodiumContent] 333.6 [CarbohydrateContent] 107.5 [FiberContent] 4.9 [SugarContent] 75.2 [ProteinContent] 12.9 [RecipeServings] 1.0 [RecipeYield] 1 Glass [RecipeInstructions] Mix all ingredients together. Blend on high until mixed. Top with whip cream and sprinkles if desired.
[Name] Almond Panna Cotta With Cherry Compote [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-12-06T17:17:00Z [Description] Make and share this Almond Panna Cotta With Cherry Compote 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/53/45/68/dxOcuSO4QhGtPP480JuJ_CCKEL404_51065_4022.jpg" [RecipeCategory] Gelatin [Keywords] ["Dessert", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1", "1/2", "1", "1/3", "1/3", "3"] [RecipeIngredientParts] ["unflavored gelatin", "heavy whipping cream", "sugar", "bing cherries", "cherries", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 703.1 [FatContent] 48.7 [SaturatedFatContent] 23.8 [CholesterolContent] 135.9 [SodiumContent] 47.2 [CarbohydrateContent] 63.9 [FiberContent] 5.0 [SugarContent] 50.2 [ProteinContent] 8.8 [RecipeServings] nan [RecipeYield] 6 [RecipeInstructions] ["To make the panna cotta:", "In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.", "To make the cherry compote:", "While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools]. Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside." ]
[Name] Bacon, Cheddar and Chive Biscuits [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-12-06T18:33:00Z [Description] Make and share this Bacon, Cheddar and Chive Biscuits 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/33186/8IA30UqXTUiEbpRjOton_CCKEL104_2030.jpg" [RecipeCategory] Breads [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["7", "3", "3", "4", "1 1/2", "1", "3/4", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["bacon", "flour", "sugar", "baking powder", "salt", "baking soda", "butter", "cheddar cheese", "fresh chives", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.1 [FatContent] 12.5 [SaturatedFatContent] 7.4 [CholesterolContent] 32.9 [SodiumContent] 511.1 [CarbohydrateContent] 19.1 [FiberContent] 0.6 [SugarContent] 2.9 [ProteinContent] 5.4 [RecipeServings] nan [RecipeYield] 18 biscuits [RecipeInstructions] Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a heavy-bottomed skillet over medium-high heat, cook the bacon until crisp and brown. Transfer to paper towels and drain. Chop and set aside. Whisk the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Using a food processor, pastry cutter, or fingertips incorporate the chilled butter into the dry ingredients until the mixture resembles coarse meal. Add the Cheddar cheese, fresh chives, and cooked bacon. Mix to distribute the ingredients evenly. Add the buttermilk and stir just until moistened. Using 1/2 cup dough for each biscuit and using a cup measure or an ice cream scoop, drop the biscuits onto the prepared baking sheet, spacing the mounds about 2-inches apart. Bake until the biscuits are golden brown on top, about 15 to 20 minutes or until a tester comes out clean. Serve the biscuits warm with melted butter.
[Name] Holiday Sweater Cookies [AuthorId] 2001620891 [AuthorName] Ashley Holt [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2017-12-06T19:16:00Z [Description] Make and share this Holiday Sweater 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/recipes/53/45/70/tkaGsg6Rc6COW3X0LWyq_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V011.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/70/1OWrWCESnmygj26atwQA_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V012.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/70/UcNAFkv9QCazBEkSc2OK_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V007.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/70/6O2Pc31kTlSpjELOJ7lm_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V001.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/70/2DqC2pKQCG1IfMDWQiLL_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/70/dgFRtx8HQBqZmNagiHyo_GKNOW113-AshleyHolt-Holiday-Sweater-Cookie-H_V004.jpg" ] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1", "2", "2", "1", "2", "1/2", "2", "3/4", NA] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "kosher salt", "unsalted butter", "sugar", "eggs", "vanilla extract", "confectioners' sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 362.8 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 35.8 [SodiumContent] 96.4 [CarbohydrateContent] 70.4 [FiberContent] 0.6 [SugarContent] 53.8 [ProteinContent] 2.8 [RecipeServings] nan [RecipeYield] 24 4-inch cookies [RecipeInstructions] ["Cookies:", "In a large bowl, whisk together flour, baking powder, and salt and set aside. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low and gradually add in flour mixture until dough is just combined.", "Turn dough out of bowl and divide in half. Form into two disks. Wrap each disk tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.", "Preheat oven to 325 degrees. Remove one disk of dough from refrigerator and allow to temper slightly, 10-15 minutes. On a lightly floured work surface, roll out dough to just under 1/4” thick, adding more flour as needed to prevent dough from sticking. Cut out cookies using desired cutters and transfer to parchment-lined sheet trays. Reroll scraps once, and cut out any additional cookies. Transfer sheet trays to refrigerator and chill until very firm, at least 30 minutes (or to the freezer, for 15 minutes]. Repeat with remaining dough.", "Bake cookies, rotating sheets halfway through, until edges are just golden, 14-16 minutes. Allow to cool completely on sheet trays set on wire cooling racks before decorating.", "Royal Icing:", "In the bowl of a stand mixer fitted with the whisk attachment, combine all ingredients and beat on low speed until smooth and opaque, about 7 minutes. Icing should have the consistency of glue, and ribbons should disappear in 15-second intervals. If icing is too thick, add water 1 teaspoon at a time until proper consistency is reached; if icing is too thin, add additional confectioners sugar 1 tablespoon at a time until proper consistency is reached. If desired, tint icing with gel paste food coloring before transferring to piping bags or plastic squeeze bottles for decorating." ]
[Name] Chocolate Cake With Lemon Curd Filling [AuthorId] 2001839320 [AuthorName] rockerchick [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2017-12-06T21:35:00Z [Description] Make and share this Chocolate Cake With Lemon Curd Filling 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/2001839320/XtJbSg70RKWVtwvywpZr_IMG_7016.JPG" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 4 Hours"] [RecipeIngredientQuantities] ["200", "40", "230", "4", "240", "1/4", "110", "2", "270", "500"] [RecipeIngredientParts] ["self raising flour", "cocoa powder", "caster sugar", "eggs", "vanilla extract", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 900.6 [FatContent] 50.1 [SaturatedFatContent] 18.9 [CholesterolContent] 110.7 [SodiumContent] 312.6 [CarbohydrateContent] 101.5 [FiberContent] 5.1 [SugarContent] 68.2 [ProteinContent] 13.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Pre-heat the oven to 160ºC/140ºC fan. Line 2 8inch tins with greaseproof paper. Grate the milk chocolate (110g]. Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, ¼ tsp vanilla extract, 2 tsp milk and the grated chocolate] mix on a low speed until fully combined. Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even. Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again. When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely. Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely]. Spread the lemon curd evenly on top of the bottom part of the cake. Carefully place the top part of the cake on top. To melt your chocolate coating, break the chocolate into squares and put into a glass bowl. Place over a pan of barely simmering water. You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it! One melted spread over the cake. Leave to cool. Store in an airtight container.
[Name] Red Velvet Cupcakes [AuthorId] 2001841313 [AuthorName] Kiwi_ P. [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-12-06T21:36:00Z [Description] Make and share this Red Velvet Cupcakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1", "2", "1/2", "1", "1/2", "1", "2", "4", "1", "1/2"] [RecipeIngredientParts] ["flour", "pure vanilla extract", "baking soda", "salt", "butter", "sugar", "eggs", "sour cream", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.8 [FatContent] 8.7 [SaturatedFatContent] 5.2 [CholesterolContent] 45.6 [SodiumContent] 153.0 [CarbohydrateContent] 22.6 [FiberContent] 0.8 [SugarContent] 13.7 [ProteinContent] 2.5 [RecipeServings] 30.0 [RecipeYield] 30 cupcakes [RecipeInstructions] ["Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.", "Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.", "Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely before frosting." ]
[Name] Banana Pancakes [AuthorId] 2001842252 [AuthorName] snagleee [CookTime] PT8M [PrepTime] PT20M [TotalTime] PT28M [DatePublished] 2017-12-06T21:42:00Z [Description] Paleo Recipes 2016 magazine Per Serving - 231 cal., 16g fat (7g sat. fat), 93mg chol., 141mg sodium, 17g carb, 3g fiber, 7g protein [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 30 Mins"] [RecipeIngredientQuantities] ["1/2", "1/4", "1", "2", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["baking powder", "salt", "bananas", "eggs", "coconut oil", "vanilla", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 120.7 [FatContent] 6.0 [SaturatedFatContent] 3.8 [CholesterolContent] 93.0 [SodiumContent] 97.6 [CarbohydrateContent] 13.9 [FiberContent] 1.5 [SugarContent] 7.4 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] 12 pancakes [RecipeInstructions] 1. In a small bowl, stir together flour, baking powder, and salt. Set aside. 2. In a medium bowl, mash bananas until nearly smooth. Sir in eggs, milk, oil, & vanilla. 3. Stir in flour until just combined. 4. Grease skillet or griddle with additional coconut oil; heat over medium heat. Pour batter (approx 2 Tbsp. each] onto hot skillet/griddle - if necessary, spread slightly. 5. Cook 3-4 mins on each side or until golden.
[Name] Easy to Follow French Macaron Recipe [AuthorId] 2001842116 [AuthorName] RMMDUNN [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-12-06T21:42:00Z [Description] French Macarons is probably one of the most complicated French desserts around. You might think that it's a breeze at first try until you make a mistake on your second and then you're not too sure what you're doing anymore. Needless to say, it takes a lot of love and understanding of the art. Not to fear though, in this recipe I have some tips and advices to make your &quot;Macaron conquest&quot; fun until you get the hang of it. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/74/OK9CUkLsSUUQRSpqLGSY_CA6BC149-58D2-460D-8D32-741FBE150EE5.jpeg" [RecipeCategory] Dessert [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["142", "234", "4", "1/2"] [RecipeIngredientParts] ["confectioners' sugar", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.0 [FatContent] 10.5 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 97.7 [CarbohydrateContent] 110.3 [FiberContent] 2.2 [SugarContent] 105.1 [ProteinContent] 6.0 [RecipeServings] 8.0 [RecipeYield] 24 pieces at least [RecipeInstructions] Pre heat oven to 300 degrees Farenheit. Through a fine sifter, run your scaled ground almonds and confectioner's sugar together. When big pieces are left on the sifter, pulse it back to the grinder and sift it again until all pieces get through the fine mesh holes. . With a mixer and a whisk attachment, add the egg whites in the bowl and whisk in medium speed. Gradually add the granulated sugar when the egg whites are already foamy and white. Put mixer on to high speed and whisk until egg whites form in to stiff peaks. *If you want to add some color to your cookie, now is your chance to do so. With a rubber spatula, gently and carefully fold in your GEL COLORING, one or a couple of drops at a time until desired color and shade is achieved. With another clean rubber spatula, fold the almond-confectioner's sugar mix in to the whipped egg whites. Remember to do this gently, carefully, and slowly as not kill most air bubbles that will help you achieve a good looking cookie. Now is the time to pipe your cookie batter on to a baking pan. Always put a silicone mat or a parchment paper on the pan before placing the batter so it won't stick. Using a pastry bag and a round pastry tip (preferably Ateco#804] pipe the batter on to the pan by directly pointing the bag to it in a diagonal direction. Without moving your hands, gently squeeze the batter out of the bag until it reaches desired cookie size. Unsqueeze the bag and move the tip to counter-clockwise until the batter detaches from the pastry tip. *To keep cookie sizes consistent, you may draw circles on a parchment paper and if you're also using it as pan liner, flip over so the drawn side facing the pan surface so the ink won't touch the batter. If using a silicon mat, there is no need to flip the parchment over, instead, place the drawn parchment under the silicon mat. When the batter is piped and almost ready to go, tap the pan with a bang a couple of times so as to let it spread a little bit. Let it sit for 10-15 minutes before baking that the batter may develop a skin. You'll know if it is ready when you try gently poking it and the batter won't stick to you finger. Bake for 10-13 minutes or until the cookie has risen, set, and has develop its feet. As for the filling, you may use buttercream, ganache or whatever you may wish just as long as it is thick and will keep its shape inside the cookie. Here is your chance to get creative. You may even use nut chunks or chocolate chips to add texture and flavor. .
[Name] Apple and Orange Loaves [AuthorId] 2001842394 [AuthorName] Valdez Family [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-12-06T21:44:00Z [Description] I had some apples and oranges to use up and something new to try-- I found the original recipe on Taste of Home website, however, I had to substitute somethings and when I was struggling with my blender I rearranged the instructions so here&rsquo;s our version... this nutty and citrus blend with dried cranberries is our new Christmas loaf -- cheers [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001842394/YWKMsWZkRlSttaUIiJM0_These_are_delicious_apple_and_orange_loafmuffins_the_recipe_makes_3_loaves_or_since_we_doubled_it_2_loaves_24_muffins_an.jpg" [RecipeCategory] Breads [Keywords] ["Christmas", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "2/3", "2", "2/3", "2", "4", "4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["baking apples", "orange", "dried cranberries", "lemon juice", "margarine", "sugar", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.3 [FatContent] 6.2 [SaturatedFatContent] 1.1 [CholesterolContent] 20.7 [SodiumContent] 185.2 [CarbohydrateContent] 25.8 [FiberContent] 1.2 [SugarContent] 13.6 [ProteinContent] 2.8 [RecipeServings] 36.0 [RecipeYield] 3 Loaves [RecipeInstructions] Preheat oven to 350 degrees F or 180 degrees C. In a blender or food processor blend apples, oranges, orange juice, lemon juice, and cranberries . Combine all the dry ingredients in a large bowl and set aside. In a medium size bowl beat the margarine and sugar until light and fluffy, beat in eggs 1 at a time beating well (you could always add a teaspoon of rum extract or vanilla extract during this time]. Add to the dried ingredients alternating with the fruit blend . Grease 3 (8*4 inch] loaf pans or 1 loaf pan line 1 muffin try and 1 mini muffin tray. Bake loaves for 50-55min muffins 25-30min and mini muffins 15-20min or until a toothpick inserted in  the Center comes out clean. Allow 10min of cooling in the pan before placing on a wired rack for complete cooling.
[Name] Apple and Orange Loaves [AuthorId] 2001842394 [AuthorName] Valdez Family [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2017-12-06T21:44:00Z [Description] I had some apples and oranges to use up and something new to try-- I found the original recipe on Taste of Home website, however, I had to substitute somethings and when I was struggling with my blender I rearranged the instructions so here&rsquo;s our version... this nutty and citrus blend with dried cranberries is our new Christmas loaf -- cheers [Images] character(0) [RecipeCategory] Breads [Keywords] ["Christmas", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1 1/2", "2/3", "2", "2/3", "2", "4", "4", "2", "1 1/2", "1", "1"] [RecipeIngredientParts] ["baking apples", "orange", "dried cranberries", "lemon juice", "margarine", "sugar", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.3 [FatContent] 6.2 [SaturatedFatContent] 1.1 [CholesterolContent] 20.7 [SodiumContent] 185.2 [CarbohydrateContent] 25.8 [FiberContent] 1.2 [SugarContent] 13.6 [ProteinContent] 2.8 [RecipeServings] 36.0 [RecipeYield] 3 Loaves [RecipeInstructions] Preheat oven to 350 degrees F or 180 degrees C. In a blender or food processor blend apples, oranges, orange juice, lemon juice, and cranberries . Combine all the dry ingredients in a large bowl and set aside. In a medium size bowl beat the margarine and sugar until light and fluffy, beat in eggs 1 at a time beating well (you could always add a teaspoon of rum extract or vanilla extract during this time]. Add to the dried ingredients alternating with the fruit blend . Grease 3 (8*4 inch] loaf pans or 1 loaf pan line 1 muffin try and 1 mini muffin tray. Bake loaves for 50-55min muffins 25-30min and mini muffins 15-20min or until a toothpick inserted in  the Center comes out clean. Allow 10min of cooling in the pan before placing on a wired rack for complete cooling.
[Name] Spicy Shrimp Bucatini - Blue Apron [AuthorId] 2000714064 [AuthorName] TJ Caputo [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-12-06T21:44:00Z [Description] Simple and full of flavor, classic shrimp bucatini gets a twist from sliced green cabbage, which blends into the thick noodles and adds a hint of contrasting texture. A simple tomato sauce brightened with lemon juice and crushed red pepper brings it all together. Get Cooking! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/77/tuZz3E1YSAKUp0mDmXmn_shrimpBucatini.jpg" [RecipeCategory] European [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["10", "6", "2", "1", "1/2", "2", "1/3", "1/4"] [RecipeIngredientParts] ["shrimp", "bucatini pasta", "garlic cloves", "lemon", "green cabbage", "tomato paste", "panko breadcrumbs", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 541.9 [FatContent] 4.0 [SaturatedFatContent] 0.7 [CholesterolContent] 178.6 [SodiumContent] 1087.5 [CarbohydrateContent] 91.1 [FiberContent] 7.9 [SugarContent] 9.8 [ProteinContent] 35.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start boiling salted water in big pot for bucatini. Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves. Peel and roughly chop the garlic. Quarter and de-seed the lemon. After water is boiling, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite]. Reserving 1 cup of the pasta cooking water, drain thoroughly. While the pasta cooks, in a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the breadcrumbs and toast, stirring frequently, 1 to 3 minutes, or until golden brown. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan. While the pasta continues to cook, pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced cabbage; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. To the pan, add the tomato paste, the juice all 4 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the seasoned shrimp and cook, stirring occasionally, 2 to 3 minutes, or until opaque and cooked through. Turn off the heat. Add the cooked pasta and half the reserved pasta cooking water to the pan of cooked shrimp and cabbage; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.] Turn off the heat and season with salt and pepper to taste. Garnish the finished pasta with the toasted breadcrumbs. Enjoy!
[Name] Cinnamon Spice Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-12-06T22:27:00Z [Description] Make and share this Cinnamon Spice Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1/2", "1/2", "1/4", "1/4", "1", "8", "3/4", "3"] [RecipeIngredientParts] ["heavy cream", "ground cinnamon", "ground ginger", "ground nutmeg", "salt", "vanilla extract", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.3 [FatContent] 48.1 [SaturatedFatContent] 28.9 [CholesterolContent] 329.0 [SodiumContent] 125.6 [CarbohydrateContent] 27.6 [FiberContent] 0.1 [SugarContent] 23.7 [ProteinContent] 4.9 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Heat cream to just under boiling. Add spices, salt and vanilla, then remove from heat and allow to cool for 10ish minutes.", "Meanwhile cream together egg yolks and 3/4 cup sugar with a fork until smooth. Try not to get air bubbles in the mixture.", "Preheat your oven to 325 degrees. SLOWLY pour the heated cream into the egg yolks, mixing constantly with your fork. Again try not to get air bubbles in the mix. And don't pour too quickly or the cream will cook the egg yolk.", "Divide evenly between 8 ramekins (the number will depend on the size of your ramekins] and place ramekins in a lasagna pan. You may need two pans. Fill the pan(s] with lukewarm water until it comes most of the way up the outsides of the ramekins.", "Bake for 30-60 minutes. Baking time depends on the shape of ramekins. They are done when they are set but still jiggly in the center.", "Remove from water bath and allow to cool for at least an hour. Then cover with plastic wrap and refrigerate for at least 4 hours, but not more than 3 days.", "When ready to eat, top each with 1 or 2 teaspoons of sugar and use a blowtorch (or the broiler in your oven] to caramelize the sugar. You want to melt and brown the sugar without it burning. Eat immediately." ]
[Name] Nutella Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-12-06T22:44:00Z [Description] Make and share this Nutella Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1", "8", "1/2", "4", "3"] [RecipeIngredientParts] ["heavy cream", "vanilla extract", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.0 [FatContent] 50.8 [SaturatedFatContent] 31.5 [CholesterolContent] 329.0 [SodiumContent] 56.6 [CarbohydrateContent] 26.9 [FiberContent] 0.5 [SugarContent] 22.5 [ProteinContent] 5.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold. Heat your cream to just under boiling. Remove from heat and add vanilla extract. Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture. Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty] SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs. Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth. Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins. Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center. Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days. When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning. Eat immediately.
[Name] Award Chili [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-12-06T23:54:00Z [Description] Make and share this Award Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1", "1", "1/4", "1", "2", "14", "16", "1", "8"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "onion", "cumin seed", "hot paprika", "cayenne", "chilies", "tomatoes", "kidney beans", "water", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.5 [FatContent] 21.4 [SaturatedFatContent] 7.6 [CholesterolContent] 62.2 [SodiumContent] 1257.3 [CarbohydrateContent] 31.4 [FiberContent] 9.9 [SugarContent] 9.1 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] 3 qts. [RecipeInstructions] in a cast iron 4 quart pan, add 1 t, oil to heat.  Add chopped onion to soften. Add the gr. beef and Italian sausage.  Let cook until browned. Add Spices  and cook for a few minutes. Add the tomatoes, beans, salsa, and  chilies. Let simmer for 2 hours. Serve with cornmeal muffins.
[Name] Grace&rsquo;s Whiskey Cake [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-12-07T13:43:00Z [Description] Make and share this Grace&rsquo;s Whiskey Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1", "1", "1", "1/4", "3/4", "1/2"] [RecipeIngredientParts] ["instant vanilla pudding", "eggs", "milk", "walnuts", "butter", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.0 [FatContent] 22.9 [SaturatedFatContent] 6.3 [CholesterolContent] 64.5 [SodiumContent] 291.3 [CarbohydrateContent] 36.8 [FiberContent] 0.8 [SugarContent] 9.6 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 16 slices [RecipeInstructions] Cake: Pour first six ingredients into a bowl (except nuts]. Beat for five minutes. Fold in nuts. Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees. Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon ½ of the sauce over the hot cake while it is still in the pan. Let stand for ½ hour, then remove cake from pan and pour remaining sauce over bottom of cake.
[Name] Black Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2017-12-07T14:19:00Z [Description] Make and share this Black Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/82/YzzI8EeYTYiiLt0esf4C_GS3A8969-6%20(1).jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/4", "1", "1", "1 1/2", "1 1/2", "1/2", NA, "1", "3/4", "1", "1", "1 1/2", "2", "1/4", "1/4", "1/8", "6", "1/4", "1/4", "1/2", "1", "4 -6", "1", "3/4", "3/4"] [RecipeIngredientParts] ["currants", "raisins", "apricots", "apples", "dried cherries", "cinnamon stick", "port wine", "rum", "orange", "granulated sugar", "hot water", "unsalted butter", "dark brown sugar", "flour", "baking powder", "ground cinnamon", "nutmeg", "allspice", "eggs", "brandy", "vanilla extract", "brandy", "vanilla bean", "brandy", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4117.0 [FatContent] 126.0 [SaturatedFatContent] 64.7 [CholesterolContent] 802.0 [SodiumContent] 779.5 [CarbohydrateContent] 453.4 [FiberContent] 15.5 [SugarContent] 336.0 [ProteinContent] 43.6 [RecipeServings] nan [RecipeYield] 2 8 inch cakes [RecipeInstructions] ["Fruit Paste:", "Combine dried fruit, almonds and zest in port and rum and let sit covered for at least one week. (I am told the longer you let the mixture sit the better.]", "Take our cinnamon stick after you've finished soaking the fruit mix. Now, using a food processor, pulse marinated fruit mixture until it resembles a fruit paste.", "Burnt Sugar Syrup:", "In a medium sauce pan, melt sugar over medium high heat while stirring constantly. The sugar will seize, but just continue to stir.", "Once melted, continue to cook until dark brown syrup forms and just begins to foam and smoke. Remove from heat.", "Add hot water and continue to stir constantly. Be careful with this step! The sugar will splatter.", "When the water is incorporated, return the sugar/water mixture to medium heat and cook until the mixture thickens slightly. Allow to cool before adding to batter.", "Cake Assembly:", "Cream butter and sugar together, add eggs one at a time. Beat well after each egg.", "Add almond extract, brandy, vanilla until just combined.", "Add the fruit paste mixture. Beat well. Set aside.", "Sift together flour, cinnamon, baking powder, nutmeg, allspice.", "Add the flour mixture in small batches.", "Add the burnt sugar syrup and beat until combined.", "Divide batter evenly into two buttered and parchment papered 8\" round cake pans or into small buttered bread loaf pans.", "Bake at 275 for 25 minutes or until toothpick comes out clean.", "Let cool.", "Mix together 3/4 cup Rum and 3/4 cup Brandy (creating your brandy/rum soak] and brush cakes.", "Wrap cakes with plastic wrap and store in a cool, dry place until you are ready to eat the cakes.", "The cakes can be served straight up or as a layer cake with an orange marmalade buttercream." ]
[Name] Grapefruit, Almond, Gin and Labne Buche De Noel [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2017-12-07T15:58:00Z [Description] Make and share this Grapefruit, Almond, Gin and Labne Buche De Noel 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/53/45/83/acWX3u8fRjSU1THufeEE_GS3A8701-12%20(1).jpg" [RecipeCategory] Dessert [Keywords] ["European", "Christmas", "< 4 Hours"] [RecipeIngredientQuantities] ["184", "78", "201", "220", "2 1/2", "1", "1", "66", "64", "100", "160", "200", "1", "100", "143", "117", "1 1/2", "89", "3", "1", "256", "116", "7", "2", "480", "2", "195", "300", "300", "215", "27", "325"] [RecipeIngredientParts] ["yogurt", "milk", "white chocolate", "gelatin", "black pepper", "all-purpose flour", "sugar", "sugar", "salt", "grapefruit juice", "sugar", "eggs", "gelatin", "butter", "vanilla bean paste", "butter", "sugar", "vanilla bean paste", "eggs", "all-purpose flour", "salt", "grapefruit juice", "sugar", "sweetened condensed milk", "gelatin", "white chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12433.4 [FatContent] 569.2 [SaturatedFatContent] 346.0 [CholesterolContent] 2007.1 [SodiumContent] 5270.7 [CarbohydrateContent] 1679.0 [FiberContent] 16.8 [SugarContent] 1248.3 [ProteinContent] 194.9 [RecipeServings] nan [RecipeYield] 1 Cake [RecipeInstructions] Labne Mousse: Whip cream to soft peak and reserve. Bloom gelatin and reserve. In a saucepan combine milk and ¼ labne and bring to a boil with the juniper and black pepper. Add bloomed gelatin and strain into chocolate. Emulsify with immersion blender. Combine well with remaining labne. Fold in whipped cream. Cast into desired mold. Almond Dacquoise: In a bowl mix together Flour, Sugar 1, Salt, and almond flour and reserve. Whip egg whites to soft peak then fold in Sugar 2. Fold meringue into dry ingredients in 3 stages. Spread evenly onto a ½ sheet pan and bake in a convection oven @ 325F for 10 minute. Grapefruit Curd: Bloom gelatin and reserve. In a pot combine grapefruit juice, sugar, citric acid, vanilla and eggs and begin to heat on medium flame. Bring to a boil whisking constantly. Remove from heat add gelatin and incorporate. Add butter and emulsify with an immersion blender. Cool completely then pipe in strips onto a Silpat. Sucre: Cream butter, sugar, and vanilla at low speed. Stream in eggs one at a time. Stir in flour and salt, and combine. Roll out to 1/8” on a well floured surface and cut to the size of desired mold. Grapefruit Glaze: In a bowl combine sweetened condensed milk and white chocolate and reserve. In a pot combine grapefruit juice, sugar, and glucose and bring to a boil. Remove from heat and add gelatin. Strain into white chocolate and emulsify with an immersion blender. Assembly: 1. Make Grapefruit Curd, pipe in strips and freeze. 2. Make mousse, pipe halfway into mold, push frozen curd into the center of the mousse, then pipe mousse into the remainder of the mold. Freeze completely. 3. Unmold mousse and place onto wire rack. 4. Glaze with grapefruit glaze then carefully place onto the sucre base.
[Name] Bad Santa [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-12-07T16:27:00Z [Description] Make and share this Bad Santa 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/53/45/84/YQedLNakTDWSS0ZBQHAW_GS3A8120-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/84/VgOIzRdSfahE4mJpLRiM_Miracle_BadSanta_mh3130.jpg"] [RecipeCategory] Beverages [Keywords] ["Christmas", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "8", "2", "1", "10", "8", "4", "3", "2", "1", "283"] [RecipeIngredientParts] ["red wine", "Grand Marnier", "oranges", "lemon", "green cardamom pods", "cloves", "bell peppers", "cinnamon sticks", "bay leaves", "star anise", "light brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 187.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 11.0 [CarbohydrateContent] 23.9 [FiberContent] 0.8 [SugarContent] 19.1 [ProteinContent] 0.5 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Crack or smash the dried spices but do not grind. Toast dry spices in a large, dry pot over medium-high heat, until aromatic. Cool pot before adding wine, orange, lemon, sugar and bay leaves. Reheat pot and bring to a slow simmer. Allow to simmer for 30 minutes (do not boil]. Turn off heat and leave mix to cool and let spices rest for an hour. Strain off spices and add port and Grand Marnier. Bottle and store until needed. Reheat to serve in a crockpot on medium heat. Serve in Santa Head Mug with dehydrated orange wheel garnish.
[Name] Snowball Old Fashioned [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3M [PrepTime] PT10M [TotalTime] PT13M [DatePublished] 2017-12-07T16:42:00Z [Description] Make and share this Snowball Old Fashioned 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/53/45/85/fMNfaC7kT0GL0STNyVcH_Miracle_SnowballOF_mh3119.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/85/gdXKw53mQ5eIB1gQNh9w_GS3A8136-13.jpg"] [RecipeCategory] Beverages [Keywords] ["Christmas", "< 15 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "3", "1100", "1000", "100", "7", "8", "12", "2", "80"] [RecipeIngredientParts] ["Bourbon", "water", "molasses", "cinnamon sticks", "whole cloves", "whole allspice", "ground nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4547.5 [FatContent] 5.7 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 145.3 [CarbohydrateContent] 1112.0 [FiberContent] 8.3 [SugarContent] 1061.1 [ProteinContent] 2.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Gingerbread Syrup (yield is approximately 1/2 gallon]: Crack or smash the dried spices (do not grind]. Toast dry spices in a dry saucepan over medium­high heat, until aromatic. Cool pan, then add water and bring to a boil; allow to boil for 3 minutes. Lower heat and add sugar, ginger and molasses and heat again until simmering and sugar has dissolved. Cool, then pour through a fine mesh strainer to remove graininess of spices and bottle. Snowball Old Fashioned: In a mixing glass, combine all ingredients with cracked ice and stir well. Strain into a Miracle double rocks glass, zest lemon over drink then add ice snowball.
[Name] Ratatouille [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT1H [PrepTime] PT45M [TotalTime] PT1H45M [DatePublished] 2017-12-07T17:51:00Z [Description] This is based on an excellent recipe (http://www.cookingbites.com/threads/thai-ratatouille.10748/) by a friend of mine who lives in Thailand...the same friend who gave me the Tom Yam recipe. I ended up replacing all his Thai-related ingredients with more Western ingredients, but the results were still outstanding. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/HCRg7JIqQym82v3Uyw0u_IMG_1010.JPG" [RecipeCategory] Onions [Keywords] ["Peppers", "Vegetable", "Low Protein", "Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "4", "2", "1/2", "12", "1", "1", "8", "6", "1"] [RecipeIngredientParts] ["eggplant", "cucumbers", "olive oil", "kosher salt", "black pepper", "cherry tomatoes", "red onion", "orange bell pepper", "garlic cloves", "chili peppers", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 249.7 [FatContent] 14.6 [SaturatedFatContent] 2.1 [CholesterolContent] 0.0 [SodiumContent] 3512.0 [CarbohydrateContent] 29.5 [FiberContent] 9.0 [SugarContent] 14.1 [ProteinContent] 5.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cut stems from eggplant and cucumber, then slice both to about 1/4\" thick. Cut larger eggplant pieces in quarters. Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes. Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside. Add the onions, chilies and bell pepper to the pan with the remaining olive oil. Stir fry for around 10 minutes. Clear an open spot in the pan and add garlic with a little salt and pepper. Heat for about a minute while stirring continuously; once the garlic starts to brown, stir in with the other ingredients in the pan. Add the tomatoes, cover and cook for 5 minutes. Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.
[Name] Pecan Balls [AuthorId] 2001843243 [AuthorName] Karen C. [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2017-12-07T22:16:00Z [Description] Make and share this Pecan Balls recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/2", "1/4", "1/2", "1", "1/4", "1"] [RecipeIngredientParts] ["butter", "powdered sugar", "pecans", "flour", "salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 37.0 [FatContent] 2.8 [SaturatedFatContent] 1.3 [CholesterolContent] 5.1 [SodiumContent] 29.1 [CarbohydrateContent] 2.8 [FiberContent] 0.2 [SugarContent] 0.7 [ProteinContent] 0.4 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Mix ingredients together until well blended. Hand form into small balls. Bake @ 300 up to 15 mins.(these will not brown]. While balls are still warm roll in powdered sugar.
[Name] Sticky Bombay Chicken from CHAI, CHAAT &amp; CHUTNEY [AuthorId] 2001845659 [AuthorName] Chetna Makan [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2017-12-08T04:34:00Z [Description] Text excerpted from CHAI, CHAAT &amp; CHUTNEY &copy; 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| A friend took me to a street stall to try this sticky, spicy chicken. It&rsquo;s her favorite street snack and I love it too. ?The chicken could be cooked in a tandoor or an oven. ?Use wings instead of drumsticks if you prefer. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/88/dAZFh9DOSTaERlxiHSIl_bombay%20chicken.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "2", "1", "20", "4", NA, "1", "1", "1", "1"] [RecipeIngredientParts] ["dark soy sauce", "olive oil", "dark brown sugar", "garlic cloves", "fresh ginger", "five-spice powder", "salt", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.2 [FatContent] 4.7 [SaturatedFatContent] 0.9 [CholesterolContent] 47.7 [SodiumContent] 597.8 [CarbohydrateContent] 3.7 [FiberContent] 0.3 [SugarContent] 2.5 [ProteinContent] 13.6 [RecipeServings] nan [RecipeYield] 8 drumbsticks [RecipeInstructions] Make a couple of slashes ?on each drumstick, ready ?for marinating. Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator. Preheat the oven to 180°C (350°F], Gas Mark 4. Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot. 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] Mango Lassi from CHAI, CHAAT &amp; CHUTNEY [AuthorId] 2001845659 [AuthorName] Chetna Makan [CookTime] PT1M [PrepTime] PT5M [TotalTime] PT6M [DatePublished] 2017-12-08T04:44:00Z [Description] Text excerpted from CHAI, CHAAT &amp; CHUTNEY &copy; 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| I first had this delicious mango lassi in Delhi and, since &#8232;then, have always made it at home during mango season. &#8232;In India, lassi is considered a hot summer&rsquo;s drink as the &#8232;ice and yogurt help you to cool down. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/89/kqLKoNxQNanBTgbZjcDw_D4_Lassie01.jpg" [RecipeCategory] Beverages [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] [NA, "200", "200", "100", "1", "3"] [RecipeIngredientParts] ["green cardamom pods", "mango pulp", "yogurt", "milk", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.1 [FatContent] 3.8 [SaturatedFatContent] 2.2 [CholesterolContent] 13.3 [SodiumContent] 48.7 [CarbohydrateContent] 25.1 [FiberContent] 1.7 [SugarContent] 22.1 [ProteinContent] 4.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Using a pestle and mortar, grind the cardamom seeds <U+2028>to a powder. Combine the mango pulp, yogurt, milk, sugar and ground cardamom in a blender. Add the ice cubes and blitz for 1 minute. Pour into 3 glasses and serve immediately. 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] Ginger-Molasses Reindeer Cookies [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-12-08T15:50:00Z [Description] Whether you're participating in a cookie exchange with friends or making a treat for St. Nick, add these adorable reindeer cookies to your holiday baking this year. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/u7jpOIBvQIWe1YdCGSnz_91157H.jpg" [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 3/4", "1", "1", "1/2", "1/2", "1/4", "1/2", "3/4", "1", "1/4", "70", "1", "70"] [RecipeIngredientParts] ["flour", "baking soda", "ground ginger", "cinnamon", "salt", "clove", "unsalted butter", "granulated sugar", "egg", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.5 [FatContent] 3.1 [SaturatedFatContent] 1.8 [CholesterolContent] 12.3 [SodiumContent] 235.5 [CarbohydrateContent] 20.5 [FiberContent] 0.6 [SugarContent] 6.0 [ProteinContent] 2.1 [RecipeServings] 35.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 325F (160C]. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves. In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined. Roll dough into 1 tablespoons (15 mL] balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm] inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough. Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
[Name] Tomato Chutney from CHAI, CHAAT &amp; CHUTNEY [AuthorId] 2001845659 [AuthorName] Chetna Makan [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-08T15:51:00Z [Description] Text excerpted from CHAI, CHAAT &amp; CHUTNEY &copy; 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Sour, spicy and slightly sweet, this easy chutney ticks all the boxes. ?It&rsquo;s brilliant with snacks and finger food but also great with parathas, rice, or as part of a thali. I like to make up a batch regularly and store ?it in the refrigerator for a few days, so that we always have some ?ready whenever we need to snack. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/91/lNgaK1zlTjix3ciMKKHr_p222-223.jpg" [RecipeCategory] Sauces [Keywords] ["Indian", "Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["8", "8", "4", "2", "1/2", "1"] [RecipeIngredientParts] ["tomatoes", "garlic cloves", "green chilies", "salt", "granulated sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.3 [FatContent] 4.9 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 204.8 [CarbohydrateContent] 11.2 [FiberContent] 2.5 [SugarContent] 6.6 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste. Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10–12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4–5 days. 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] Slow Cooker Apple Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT6H [PrepTime] PT5M [TotalTime] PT6H5M [DatePublished] 2017-12-08T15:52:00Z [Description] Did you know that a slow cooker uses 65 per cent less energy in seven hours than an electric oven uses in just one hour? Try this slow-cooker no-fuss apple sauce recipe from Hydro One that the whole family will enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/J5yGwOMsRtSmjaZuw8BV_91304H.jpg" [RecipeCategory] Sauces [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["8", "120", "15", "60"] [RecipeIngredientParts] ["apples", "water", "ground cinnamon", "brown sugar", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.9 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 3.4 [CarbohydrateContent] 36.9 [FiberContent] 6.6 [SugarContent] 27.2 [ProteinContent] 0.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Peel, core and slice apples. Combine with the other ingredients in a slow cooker. Cook on low for 6 to 7 hours. Stir for a chunkier texture or purée for a smooth sauce. Serve warm or cold.
[Name] Sparkling Pomegranate Citrus Berry Punch [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-08T15:54:00Z [Description] Greet guests with a beautiful and fragrant holiday cocktail. This punch can be prepared in advance, allowing for easy serving during celebrations. It's the perfect way to entertain your guests when you are busy preparing the food for your dinner or party. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/GQRamdDqSbuUbE3sP2wa_91348H.jpg" [RecipeCategory] Punch Beverage [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", NA, "1"] [RecipeIngredientParts] ["orange", "of fresh mint"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 2.9 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Place ice in a 3-litre (12 cup] pitcher or punch bowl. Add lemon soda, orange soda, juice and frozen pomegranate arils; stir to combine. Add orange slices and mint.
[Name] Taco Joe [AuthorId] 2001351094 [AuthorName] jackie m. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-08T20:48:00Z [Description] Make and share this Taco Joe recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1 1/2"] [RecipeIngredientParts] ["turkey", "tomato paste", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.4 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 227.5 [CarbohydrateContent] 5.4 [FiberContent] 1.2 [SugarContent] 3.5 [ProteinContent] 1.2 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Brown meat. add seasoning, paste and water. simmer 20 minutes. serve over Fritos with sour cream, cheese, lettuce, diced tomatoes, and avocado.
[Name] Spinwich [AuthorId] 2001845203 [AuthorName] Caroline L. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-08T20:49:00Z [Description] Make and share this Spinwich recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Lunch/Snacks", "Spinach", "Greens", "Peppers", "Vegetable", "Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["1 -2", NA, "1", "1", NA, NA, NA, "2", "1"] [RecipeIngredientParts] ["egg", "fresh spinach", "cheddar cheese", "monterey jack pepper cheese", "onion", "butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 492.4 [FatContent] 45.5 [SaturatedFatContent] 27.4 [CholesterolContent] 301.4 [SodiumContent] 597.7 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.5 [ProteinContent] 20.4 [RecipeServings] 1.0 [RecipeYield] 1 sandwich [RecipeInstructions] Prepare the eggs scrambled, but not chopped up. Keep them neat so they stay on the sandwich. Chop up the onion. Chop up the red pepper. Spread the butter on the egg roll and place the egg, when ready, on the roll. Add the spinach, cheeses, and the cut up onions and peppers to the roll. Place in oven set to medium heat for 5-10 minutes to heat the oven if preferred.
[Name] Kat's Brownies [AuthorId] 292489 [AuthorName] Katrilla [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-12-08T20:50:00Z [Description] Make and share this Kat's Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "1 1/2", "1 1/2", "2", "1", "1 1/2", "6", "2"] [RecipeIngredientParts] ["sugar", "cocoa powder", "all-purpose flour", "chocolate chips", "butter", "margarine", "eggs", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.2 [FatContent] 14.2 [SaturatedFatContent] 8.5 [CholesterolContent] 61.6 [SodiumContent] 97.7 [CarbohydrateContent] 34.5 [FiberContent] 2.3 [SugarContent] 26.2 [ProteinContent] 3.3 [RecipeServings] 30.0 [RecipeYield] 30 2 inch brownies [RecipeInstructions] ["Preheat oven to 325&deg;F.", "In a large bowl, cream butter, eggs, vanilla and sugar.", "Add the rest of the ingredients and stir until the mixture is well blended.", "Spread batter evenly in a parchment lined 11 X 13 inch cookie sheet (for thin brownies] or a 9 X 12 inch cake pan.", "Bake for 30 to 40 minutes, until a toothpick comes out clean.", "Cool in pan.", "Cut into 1 to 2 inch squares.", "For gift mix purposes, you can layer all the dry ingredients into a large jar and attach a tag. For instructions, cream butter, eggs and vanilla extract. Then mix in jar of ingredients." ]
[Name] Cow Stomach Pho With Spicy Preserved Chili Peppers [AuthorId] 2001845989 [AuthorName] Yonni Obasan [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2017-12-08T20:51:00Z [Description] This Vietnamese soup is a meal in itself - hearty, filling and a great cure for a cold or a hangover! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001845989/cv7s0eGTSzW5rnXDrBqQ_WP_20171207_20_09_17_Pro%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/97/7iYI8VVRyaRAvjISg09Q_WP_20171207_17_27_40_Pro%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/97/nOst87dRQQK7hqM4rQ1z_WP_20171207_19_35_35_Pro%5B1%5D.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/97/DqcbFHnVRxut9oJlbE28_WP_20171207_20_06_07_Pro%5B1%5D.jpg"] [RecipeCategory] Clear Soup [Keywords] ["Vietnamese", "Asian", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "11", "2", "1"] [RecipeIngredientParts] ["water", "tripe", "garlic cloves", "bouillon cubes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 663.0 [FatContent] 13.8 [SaturatedFatContent] 4.4 [CholesterolContent] 371.8 [SodiumContent] 914.2 [CarbohydrateContent] 87.5 [FiberContent] 4.1 [SugarContent] 2.9 [ProteinContent] 45.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.", "Occasionally stir the simmering broth and add additional water, if needed.", "When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.", "Rinse fresh Soy Bean Sprouts under cold water.", "Rinse and pat dry fresh Thai Basil.", "Thinly slice Jalapeno peppers (or your favorite spicy chili pepper].", "Cut Lemon or Lime wedges for garnish.", "By the time you are done preparing your toppings, your Pho soup should be ready to serve.", "To make preserved chili peppers to be served as a topping, thinly slice your favorite spicy chili pepper (Red and Green Thai Chilies are excellent for this]. Place in a glass jar and cover with equal parts of Fish Sauce and Rice Vinegar. Let sit for a week or more to develop flavor. These preserved chilies will last for ages and are excellent on everything from soups to salads to even pizza and spaghetti!" ]
[Name] Instant Pot Spotted Dick (Gluten Free) [AuthorId] 2000409086 [AuthorName] threehappypenguins [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2017-12-08T20:52:00Z [Description] If you don't have an Instant Pot, you can use a covered pot or steamer pot with boiling water on the stove for 2 hours. Build a platform with some cookie cutters or crumbled foil. Also, make sure your suet is gluten free. Many kinds of suet you buy have wheat flour in them. I found some shredded suet that is suet and nothing else. It freezes well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000409086/sRckbuUOT9CWz5Xgi6CN_20171208_153235.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "Pressure Cooker", "Stove Top", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "2", "1", "1/2", "1/2", "1", "1/4", "1/4", "1"] [RecipeIngredientParts] ["beef suet", "cornstarch", "tapioca starch", "baking powder", "xanthan gum", "salt", "milk", "egg", "currants", "raisins", "lemon zest"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3002.4 [FatContent] 224.7 [SaturatedFatContent] 123.7 [CholesterolContent] 357.6 [SodiumContent] 2048.2 [CarbohydrateContent] 219.5 [FiberContent] 5.1 [SugarContent] 21.8 [ProteinContent] 22.1 [RecipeServings] nan [RecipeYield] 1 pudding cake [RecipeInstructions] Using a food processor or high speed blender, add the suet, sweet rice flour, starch, baking powder, xanthan gum, and salt. Pulse blend until it's mixed thoroughly. Then add suet/flour mixture to a mixing bowl. Add egg to the suet/flour mixture in the mixing bowl, and begin gently mixing with a spatula. Slowly add the milk and continue to mix gently until a ball of dough is formed. You may have to start using your hands to get it thoroughly incorporated. Add your currants, raisins and zest and mix with your hands. Grease a pudding basin or bowl. I used a 4 cup Pyrex glass measuring cup. Place the dough in there and pat it flat on top. Cover with parchment paper, then foil, and secure the edges with an elastic or twine. Put 3-4 cups of water in an Instant Pot (depending on the size of pot you have], and place your steamer rack on the bottom. Place your basin/bowl on top of the steamer rack, secure the lid, and seal the valve. Press \"Steam\" (or \"Manual\" and make sure it's on High Pressure and Normal] and set the timer for 1 hour and 10 minutes. Then leave it to steam. After the timer goes off and the steaming is finished, open the valve to do the Quick Release of pressure. Remove the lid and carefully remove the (hot] basin/bowl. Let it sit to cool for 5 minutes. Remove the parchment and foil, and gently invert the pudding onto a plate. Serve with your favourite custard.
[Name] SMASHED YUKON GOLD POTATOES [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-08T21:51:00Z [Description] Yukon Gold potatoes are cooked in home made vegetable stock with a clove of garlic. These potatoes have Heavy Cream, Cr&egrave;me Fraiche and a wonderful velvet smooth texture. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/45/99/LduXISR6QxnXc28VwtBs_YOUKON%20GOLD%20SMASHED%20POTATOES%20(4).JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1", "12", "2", "2", "2", "2"] [RecipeIngredientParts] ["yukon gold potatoes", "bay leaves", "garlic clove", "unsalted butter", "heavy cream", "white pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 425.2 [FatContent] 14.0 [SaturatedFatContent] 8.6 [CholesterolContent] 44.0 [SodiumContent] 22.8 [CarbohydrateContent] 70.3 [FiberContent] 6.5 [SugarContent] 3.0 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potatoes, bay leaves, garlic and vegetable stock in a large stock pot. Bring too a full boil and reduce to a simmer for 6-8 minutes or until potatoes are tender. Drain potatoes and reserve some of the stock. Remove bay leaves and garlic. Place potatoes in a large bowl. Use a hand masher to mash potatoes. Add butter, French Cultured Cream, heavy cream and white pepper. Mash potatoes until they are smooth. Season with fine sea salt and white pepper to taste.
[Name] Marinated Olives [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT3H [PrepTime] PT0S [TotalTime] PT3H [DatePublished] 2017-12-08T23:53:00Z [Description] Here are olives from France, Greece and Italy. These olives are marinated with Fresh Herbs, Creole seasoning and Olive Oil. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/hyuUfVAZQHOj76b3orVY_MARINATED%20OLIVES.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1/2", "1", "4", "4", "2", "1", "2", "2", "1", "1", "1/4"] [RecipeIngredientParts] ["kalamata olives", "nicoise olives", "green olives", "extra virgin olive oil", "yellow bell pepper", "red onion", "garlic", "Italian parsley", "Greek oregano", "rosemary", "white pepper", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 229.6 [FatContent] 23.9 [SaturatedFatContent] 3.3 [CholesterolContent] 0.0 [SodiumContent] 525.2 [CarbohydrateContent] 5.0 [FiberContent] 2.0 [SugarContent] 0.5 [ProteinContent] 0.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large bowl combine olives, olive oil, peppers, onions, mushrooms, garlic and toss to coat. Add fresh Fresh parsley, Fresh Greek oregano, Creole seasoning, Fresh Rosemary, French Thyme, Fine Sea Salt, white pepper and Rice Wine Vinegar. Toss the mixture until well coated and cover with plastic. Stir the olive every hour for 3 hours. Serve Marinated Olives at room temperature. The olives should be chilled for 24 hours too bring out the flavor.
[Name] UNstuffed Stuffed Peppers [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-12-09T07:42:00Z [Description] a quick meal to throw together on the stove. use pre-prepared rice and then it's just a matter of chopping the onion, peppers, garlic and frying the ground beef (preferably ground at home from 1 piece of sirloin or round steak or chuck roast. [for a change of pace, you can substitute cooked orzo... [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2 -3", "1", "4", "2", "2", "3", "1", "1"] [RecipeIngredientParts] ["ground beef", "cooked rice", "green peppers", "onions", "olive oil", "garlic cloves", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.5 [FatContent] 24.3 [SaturatedFatContent] 7.8 [CholesterolContent] 77.1 [SodiumContent] 85.4 [CarbohydrateContent] 44.6 [FiberContent] 4.4 [SugarContent] 8.6 [ProteinContent] 26.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put olive oil in 12 inch deep frying pan or pot. Heat 2 minutes or so on medium heat. Add sliced green peppers and salt and pepper to taste. when slightly cooked, add sliced onion and minced garlic for another 2 minutes or so. Add ground beef, separating into small pieces and cook just until the pink of the meat disappears. Add canned tomatoes and liquid from the can and cooked rice, separating the rice kernels. Stir well until combined. NOTE: if you prefer your vegetables crisper and less-cooked, adjust that at the beginning. You can also add Italian seasoning OR dried basil OR dried oregano, if desired.
[Name] Thanksgiving Turkey Mash [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-12-09T07:50:00Z [Description] if you get a hankering for that Thanksgiving/poultry seasoning stuffing taste during the year, you can buy ground turkey and make this quick stir fry. serve with cranberry sauce, with orange pieces and orange zest added for a zippier taste. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "2", "2 -3", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["ground turkey", "olive oil", "celery", "onion", "poultry seasoning"] [AggregatedRating] nan [ReviewCount] nan [Calories] 664.4 [FatContent] 32.5 [SaturatedFatContent] 6.8 [CholesterolContent] 156.6 [SodiumContent] 346.0 [CarbohydrateContent] 46.9 [FiberContent] 4.9 [SugarContent] 21.7 [ProteinContent] 48.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place 2 TBS olive oil in large heavy pot and heat over a medium heat. Add celery and onion and cook 2 minutes. Add ground turkey and diced apples. Add poultry seasoning and mix well. taste and adjust poultry seasoning, salt and pepper to taste. Add bread cubes at the last minute, if desired.
[Name] UNstuffed Stuffed Peppers [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-12-09T08:22:00Z [Description] Make and share this UNstuffed Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["28", "4", "1 - 1 1/2", "3 -4", "1", "2", "3", "1", "1/2"] [RecipeIngredientParts] ["tomatoes", "green peppers", "ground beef", "cooked rice", "onion", "olive oil", "garlic cloves", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 572.7 [FatContent] 24.8 [SaturatedFatContent] 7.8 [CholesterolContent] 77.1 [SodiumContent] 673.2 [CarbohydrateContent] 59.7 [FiberContent] 6.4 [SugarContent] 10.8 [ProteinContent] 28.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Place 2 TBS olive oil in a 12 inch deep frying pan or large pot. Heat for 2 minutes and then add sliced green peppers for 2 minutes. Add sliced onion, minced garlic and cook 2 minutes. Add ground beef (home ground from a piece of sirloin steak, round steak or a chuck roast, if possible] and cook just until the beef is no longer pink. Add cooked rice and chopped tomatoes and heat through.", "When heated through, taste and adjust seasonings according to taste. You can add Italian seasoning or dried basil or dried oregano, if you like." ]
[Name] Mary's Chocolate Chip Cookies [AuthorId] 386849 [AuthorName] Munchkin Mama [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-12-09T11:20:00Z [Description] Make and share this Mary's Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "2", "1", "12", "2 1/4", "3/4", "1"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "sugar", "eggs", "vanilla extract", "chocolate chips", "flour", "baking soda", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.5 [FatContent] 11.5 [SaturatedFatContent] 6.8 [CholesterolContent] 34.2 [SodiumContent] 195.3 [CarbohydrateContent] 41.4 [FiberContent] 1.5 [SugarContent] 27.6 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat oven to 375. Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth. Whisk flour, baking soda, and salt. Stir dry ingredients into wet ingredients. Dont overmix. Stir in chocolate chips. Bake for 12 (up to 16] minutes.
[Name] Mary's Chocolate Chip Cookies [AuthorId] 386849 [AuthorName] Munchkin Mama [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-12-09T11:20:00Z [Description] Make and share this Mary's Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Kid Friendly", "< 30 Mins", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/2", "3/4", "3/4", "2", "1", "12", "2 1/4", "3/4", "1"] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "sugar", "eggs", "vanilla extract", "chocolate chips", "flour", "baking soda", "fine salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.5 [FatContent] 11.5 [SaturatedFatContent] 6.8 [CholesterolContent] 34.2 [SodiumContent] 195.3 [CarbohydrateContent] 41.4 [FiberContent] 1.5 [SugarContent] 27.6 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 18 cookies [RecipeInstructions] Preheat oven to 375. Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth. Whisk flour, baking soda, and salt. Stir dry ingredients into wet ingredients. Dont overmix. Stir in chocolate chips. Bake for 12 (up to 16] minutes.
[Name] Ceasar Salad [AuthorId] 32412 [AuthorName] StevenHB [CookTime] PT15M [PrepTime] PT1H15M [TotalTime] PT1H30M [DatePublished] 2017-12-09T16:56:00Z [Description] Make and share this Ceasar Salad recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "3/4", "1/2", "1/4", "1/4", "1/3", "2", "1", "1"] [RecipeIngredientParts] ["garlic clove", "romaine lettuce", "boston lettuce", "watercress", "parmesan cheese", "salt", "dry mustard", "fresh ground pepper", "lemon juice", "eggs", "Worcestershire sauce", "anchovy fillets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.4 [FatContent] 21.1 [SaturatedFatContent] 4.5 [CholesterolContent] 36.5 [SodiumContent] 244.3 [CarbohydrateContent] 7.6 [FiberContent] 2.5 [SugarContent] 1.9 [ProteinContent] 5.5 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Place garlic and oil in jar or bowl. Stir and then let stand at least 60 minutes. Saute bread in 1/4 cup of the oil until golden brown. Drain on paper towels. Tear the lettuces and watercress into a large salad bowl. Combine cheese, salt, mustard, and pepper. Sprinkle over the greens and toss to mix well. Gradually beat the lemon juice and Worcestershire sauce into the eggs. Add 1/3 of the eggs and 1/3 of the remaining oil over salad. Toss. Repeat twice to use all of the eggs and oil. Add the croutons and the anchovies, if using, during the last addition. Serve immediately.
[Name] South Indian Eggplant Curry [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-12-09T19:54:00Z [Description] Make and share this South Indian Eggplant Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/4", "1", "3", "1", "1", "2", "1", NA] [RecipeIngredientParts] ["canola oil", "chickpea flour", "turmeric powder", "asafoetida powder", "unsweetened dried shredded coconut", "fresh ginger", "salt", "tamarind paste", "eggplants", "eggplants", "fresh cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 227.6 [FatContent] 16.5 [SaturatedFatContent] 2.7 [CholesterolContent] 0.0 [SodiumContent] 1172.2 [CarbohydrateContent] 20.2 [FiberContent] 10.3 [SugarContent] 8.4 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a small glass bowl, mix together oil, chickpea flour, turmeric and asafetida. In the microwave on high-power cook for 90 seconds, stopping to stir halfway through. In another bowl, heat coconut on high for 90 seconds, stirring halfway through. Add coconut, ginger, salt and tamarind to chickpea mixture. Rinse and dry eggplant, trim off ends then cut into 1-inch slices. Score one side of each slice in several places. Spread and press spice mixture into gashes; then put eggplant into a microwave-safe dish. Partially cover (waxed paper works] and heat on high for 6 minutes. Uncover and cook on high for 2 or 3 minutes, until very soft. Garnish with cilantro. Serve hot or warm. Note: * Can use frozen shredded coconut, which is available at Indian grocery stores. If you can't find this, you can use sweetened shredded coconut - soak it in hot water for a few minutes (to remove the excess sugar] then drain well.
[Name] Cranberry Pomegranate Margarita [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2017-12-09T20:16:00Z [Description] Make and share this Cranberry Pomegranate Margarita recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["cranberry juice", "triple sec"] [AggregatedRating] nan [ReviewCount] nan [Calories] 27.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 6.8 [FiberContent] 0.0 [SugarContent] 6.0 [ProteinContent] 0.0 [RecipeServings] 5.0 [RecipeYield] 2 1/2 cups [RecipeInstructions] Combine all ingredients in a shaker or pitcher. Mix or shake will. Serve over ice. This recipe can be scaled up or down according to how many servings you want to make.
[Name] Clam Chowder [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-12-10T03:37:00Z [Description] This is delicious. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes Junior League of Boise. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/2", "13", "3/4", "3/4", "4", "2 -3", "1/2", "1 1/2", "1/4", NA] [RecipeIngredientParts] ["russet potatoes", "onion", "celery", "carrot", "minced clams", "butter", "flour", "half-and-half", "Tabasco sauce", "sugar", "salt", "pepper", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 922.6 [FatContent] 64.2 [SaturatedFatContent] 39.6 [CholesterolContent] 227.1 [SodiumContent] 1417.4 [CarbohydrateContent] 53.5 [FiberContent] 3.9 [SugarContent] 4.5 [ProteinContent] 34.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine the potatoes, onion, celery, and carrot in a large saucepan. Drain the clams, reserving the juice. Add the clam juice to the saucepan with enough water to cover the vegetables. Simmer for 20 minutes. Melt the butter in a medium skillet over medium-low heat. Stir in the flour. Cook until bubbly, stirring constantly. Remove from the heat and stir in the half and half. Cook until thickened and bubbly, stirring constantly. Add the white sauce, clams, Tabasco sauce, sugar, salt, and pepper to the vegetables in the saucepan. Simmer for 20 minutes, stirring frequently. Ladle into soup bowls. Garnish with a tablespoon of butter and paprika.
[Name] Hand-Shaped Buttermilk Biscuits [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-10T18:16:00Z [Description] This is my Mom's recipe, which was her Mom's and so on. I've taken it back to the basics with lard instead of shortening but you can always use shortening if you wish. Do make sure you get self-rising flour. If you don't have buttermilk. Put a tablespoon of vinegar in the bottom of the 1 cup measuring cup and then add the milk. Let it set while you cut the lard/shortening into the flour. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/11/y6Wa8kYOQ1qNCHBwM82r_20171210_132353.jpg" [RecipeCategory] Breads [Keywords] ["High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "1"] [RecipeIngredientParts] ["self-rising flour", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.9 [FatContent] 9.3 [SaturatedFatContent] 3.6 [CholesterolContent] 9.8 [SodiumContent] 572.0 [CarbohydrateContent] 32.9 [FiberContent] 1.1 [SugarContent] 2.0 [ProteinContent] 5.5 [RecipeServings] 6.0 [RecipeYield] 6 biscuits [RecipeInstructions] Preheat the oven to 450 degrees F and lightly spray a baking sheet with non-stick cooking spray. Measure the flour into a large bowl and cut the lard into the flour with a pastry blender or two forks. The crumbs should be about pea-size. Slowly incorporate the buttermilk until everything is just combined. Don't overwork the mixture. The dough will be wet and sticky. Working with well-floured hands scoop up about ? to ¼ cup of the dough and form the dough into a ball. You may have to dust some additional flour over the ball to make it easier to roll. Gently flatten the dough until it is about ¾ inch thick and place it one the baking sheet. Continue with the remaining dough. Bake for 10 to 12 minute or until golden brown.
[Name] MAIN DISH -- Ina Garten Lemon and Garlic &quot;Engagement&quot; [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT1H35M [PrepTime] PT20M [TotalTime] PT1H55M [DatePublished] 2017-12-11T03:21:00Z [Description] Make and share this MAIN DISH -- Ina Garten Lemon and Garlic &quot;Engagement&quot; recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["5 -6", "1", "1", "1", "4", "3", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["roasting chickens", "kosher salt", "fresh ground black pepper", "fresh thyme", "lemons", "garlic", "butter", "bacon", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1248.9 [FatContent] 90.2 [SaturatedFatContent] 28.9 [CholesterolContent] 322.1 [SodiumContent] 2571.2 [CarbohydrateContent] 24.4 [FiberContent] 3.0 [SugarContent] 3.0 [ProteinContent] 73.9 [RecipeServings] 4.0 [RecipeYield] 1 chicken [RecipeInstructions] Preheat oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover feathers. Pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken (use more than 1 tablespoon, if desired]. Stuff the cavity with the thyme (reserving some for garnish], 1 lemon halved and liberally pricked with a fork and 2 heads of the garlic. Brush the outside of the chicken with the butter and sprinkle again with kosher salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic halves around the chichen. Lay the bacon strips over the chicken to cover (bacon can be eliminated]. Roast the chicken for 1 hour. Remove the bacon strips from the top of the chicken and set aside. Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the leg and a thigh. Remove to a platter and cover while you prepare the gravy. Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil on the stove on medium heat. Reduce the heat and simmer a few minutes or until the liquid is reduced by half. Slice the chicken on the platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
[Name] MAIN DISH -- Ina Garten Baked Shrimp Scampi [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT13M [PrepTime] PT30M [TotalTime] PT43M [DatePublished] 2017-12-11T03:36:00Z [Description] Make and share this MAIN DISH -- Ina Garten Baked Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "2", "1", "1", "12", "1/4", "3", "1", "1/4", "1", "2", "1", "2/3", "2"] [RecipeIngredientParts] ["shrimp", "olive oil", "dry white wine", "kosher salt", "fresh ground pepper", "unsalted butter", "shallot", "fresh parsley leaves", "fresh rosemary leaf", "crushed red pepper flakes", "lemon zest", "fresh lemon juice", "panko breadcrumbs", "lemons"] [AggregatedRating] nan [ReviewCount] nan [Calories] 443.6 [FatContent] 32.7 [SaturatedFatContent] 16.1 [CholesterolContent] 279.2 [SodiumContent] 1338.4 [CarbohydrateContent] 13.9 [FiberContent] 1.3 [SugarContent] 1.5 [ProteinContent] 23.3 [RecipeServings] 6.0 [RecipeYield] 30 shrimp [RecipeInstructions] Preheat the oven to 425 degrees. Peel, devein and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt and 1 teaspoon of pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bobbly. If you like the top browned, place under the broiler for 1 minute. Serve with lemon wedges.
[Name] MAIN DISH -- Ina Garten Linguine With Shrimp Scampi [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-11T03:48:00Z [Description] Make and share this MAIN DISH -- Ina Garten Linguine With Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "3/4", "3", "2 1/2", "1 1/2", "1", "1/4", "1/3", "1/2", "1/4", "1/4", "1/8"] [RecipeIngredientParts] ["olive oil", "kosher salt", "linguine", "unsalted butter", "olive oil", "garlic", "large shrimp", "fresh ground black pepper", "fresh parsley leaves", "lemon", "fresh lemon juice", "lemon", "hot red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 829.3 [FatContent] 35.2 [SaturatedFatContent] 10.6 [CholesterolContent] 221.5 [SodiumContent] 7848.2 [CarbohydrateContent] 91.2 [FiberContent] 4.5 [SugarContent] 4.0 [ProteinContent] 36.3 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Drizzle oil in a large pot of boiling salted water. Add 1 tablespoon of salt and the linguine and cook for 7-19 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch] heavy-bottomed pot, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful: the garlic burns easily! Add the shrimp, 1-1/2 teaspoons of salt and the pepper and saute until the shrimp have turned just pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and put the noodles back in the pot. Immediately add the shrimp and sauce, tossing well. Serve.
[Name] VEGETABLE -- Ina Garten Roasted Brussel Sprouts [AuthorId] 221734 [AuthorName] carrie sheridan [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-12-11T03:59:00Z [Description] Make and share this VEGETABLE -- Ina Garten Roasted Brussel Sprouts recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "3", "3/4", "1/2"] [RecipeIngredientParts] ["Brussels sprouts", "olive oil", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 101.0 [FatContent] 7.3 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 314.7 [CarbohydrateContent] 8.2 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 2.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400 degrees. Cut off the brown ends of the Brussel sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35-40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately. You can salt these generously, like French fries, if you like.
[Name] Faux-Laminated Maple Brioche Rolls [AuthorId] 2001851957 [AuthorName] erin.j.mcdowell [CookTime] PT1H [PrepTime] PT12H [TotalTime] PT13H [DatePublished] 2017-12-11T16:38:00Z [Description] Make and share this Faux-Laminated Maple Brioche Rolls 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/53/46/16/jOPxd2w7TX24JVAzhptm_FearlessBaker_VanillaBayBriocheLoaf.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/gp7rqc0xTvioqIrDChmz_FearlessBaker_SprinklingSugar.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/xiu2PbKlSdy9RSjWp1eH_FearlessBaker_RollingDough.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/D9MlHNUKTCNr9yrZk4ii_FearlessBaker_CitrusBriocheBuns.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/AFFhCkrPR4G3NAxTIZw7_FearlessBaker_MapleBriocheRolls_Pan.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/kOfUCGOASDCzPw67QkjA_FearlessBaker_BrushingButter.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/fEw69D6MQaKt2mIxr90k_FearlessBaker_FoldingDough.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/hcLzHeEPSrS48EB8jZ3O_FearlessBaker_MapleBriocheRolls.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/16/hVO6SgvQtiDSyAFkvn4r_McDowell_FearlessBaker_hi.jpg"] [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Breakfast", "Christmas", "Easy"] [RecipeIngredientQuantities] ["5", "1/2", "1", "1", "5", "1", "14", "12", "1/2"] [RecipeIngredientParts] ["bread flour", "granulated sugar", "fine sea salt", "instant yeast", "eggs", "unsalted butter", "unsalted butter"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 470.6 [FatContent] 31.2 [SaturatedFatContent] 19.1 [CholesterolContent] 135.9 [SodiumContent] 468.3 [CarbohydrateContent] 41.3 [FiberContent] 1.3 [SugarContent] 11.0 [ProteinContent] 7.1 [RecipeServings] nan [RecipeYield] 16 Rolls [RecipeInstructions] The day before you want to make the rolls, make the brioche dough. In the bowl of a stand mixer fitted with the dough hook, mix the flour, granulated sugar, and salt on low speed to combine. Add the yeast and mix to combine, 10-15 seconds more. Add the eggs and milk and mix for 4 minutes. The dough should form a sticky, shaggy ball around the hook. Increase the speed to medium and slowly add the butter 1 tablespoon at a time, being careful to incorporate each addition before adding the next; the entire process should take about 3 minutes. (If you add the butter too quickly, it can create a greasy disaster in the bowl, so pace it out.] Scrape the bowl down once or twice to make sure everything is homogenous. (This mixing period is called intense mixing – and it is! Don’t be alarmed if the mixing is noisy or difficult in the early to mid stages, it will come together.] Then knead the dough (in the machine] until it is smooth and uniform, 1 minute more. Grease a large bowl with nonstick spray. Transfer the dough to the bowl, cover with plastic wrap, and refrigerate for at least 12 hours, and up to 18. The next day, roll out the dough on a lightly floured surface into a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise]. Brush the surface of the dough evenly with melted butter and sprinkle about 2 tablespoons of the sugar evenly over the dough. Position the dough so that one of the long sides is facing you. Fold the left edge over toward the center, about three quarters of the way over the dough. Fold the right edge one quarter of the way over the dough and make sure it meets and doughs the left edge. The dough will now look somewhat like an open book with an off center spine. Fold the larger side over the smaller side. You will now have 4 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes – if not, proceed. Roll out the dough again to a rectangle about 1/2 inch thick and about 20x12 inches (though no need to be precise]. Brush the surface of the dough with melted butter and sprinkle another 2 tablespoons of sugar over the dough. Position the dough so that one of the long sides is facing you. Fold the left edge of the dough one third of the way over the dough. Do the same with the right edge, resting it on top of the piece you just folded over, as though you were folding a letter to fit into a business envelope. You will now have 3 layers of dough. If the dough feels soft or sticky, wrap it in plastic wrap and refrigerate for 10-15 minutes – if not, proceed. Repeat step 4 to complete another 4-fold. Repeat step 5 to complete another 3-fold. Lightly grease 16 muffin cups with nonstick spray. I do have to use two muffin pans to make this – if you only have one, refrigerate the remaining pieces while you bake the first. Place the second round only around the edge of the pan so that they bake evenly. On a lightly floured surface, roll out the dough into a 1/2 inch thick rectangle, about 12x20 inches. Cut the dough lengthwise into 16 even strips. Tightly roll each strip up into a spiral and place it, spiral side up, in a cup in one of the prepared muffin pans. Cover the pan with greased plastic wrap and let the rolls rise until they appear puffy, 30-45 minutes. Preheat the oven to 375 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Sprinkle the rolls with more maple sugar, if desired. Bake, rotating the sheets from front to bake and top to bottom at the halfway mark, until the rolls are evenly golden brown all over and the internal temperature reads 190 degrees Fahrenheit on a thermometer – about 25-33 minutes. Cool for 15 minutes in the pan before unmolding and serving. Variations: Citrus Faux-Laminated Brioche Buns: After you mix the dough, mix ¾ cup granulated sugar with the zest of two oranges - let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x9 inch pan. In step 9, cut the dough into 12 even strips. Roll the strips into spirals and place spiral side up in the prepared pan. Bake for 30-35 minutes. Vanilla-Bay Loaf: After you mix the dough, mix 3/4 cup granulated sugar with the seeds of 1 scraped vanilla bean and 2 finely crushed up bay leaves – let sit, covered, overnight. Use this in place of the maple sugar in the recipe. In step 8, lightly grease a 9x5 inch loaf pan. In step 9, cut the dough into 1 inch cubes. Stack the cubes tightly in the prepared pan. Bake for 40-45 minutes.
[Name] Egg &rsquo;n&rsquo; Grogg Pie from Four &amp; Twenty Blackbirds [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT50M [PrepTime] PT3H [TotalTime] PT3H50M [DatePublished] 2017-12-11T18:25:00Z [Description] We created this pie for the holiday season&mdash;it&rsquo;s a little boozy, like egg nog, and has a classic holiday spice profile. It is officially the first pie with a crumb crust that we served in the pie shop, so it&rsquo;s got some claim to fame. In case you&rsquo;re curious, Egg &rsquo;n&rsquo; Grogg is taken from the origins of the name &ldquo;eggnog&rdquo;&mdash;egg being the custardy cream, and nog (or grogg) the spirit pairing. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/17/e8ajbydzQ0yXUSAyyUqA_four-and-twenty.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3/4", "3/4", "1/4", "1/2", "1/2", "1/4", "1/4", "1", "3", "1", "3", "1/2", "1", "2", "1/4", "4", "1"] [RecipeIngredientParts] ["cream cheese", "granulated sugar", "kosher salt", "vanilla bean paste", "nutmeg", "ground allspice", "ground cinnamon", "ground cloves", "eggs", "heavy cream", "dark rum", "fresh lemon juice", "granulated sugar", "kosher salt", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.1 [FatContent] 28.9 [SaturatedFatContent] 16.0 [CholesterolContent] 149.7 [SodiumContent] 419.6 [CarbohydrateContent] 45.8 [FiberContent] 0.7 [SugarContent] 28.4 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] 1 9-inch pie [RecipeInstructions] NOTE: We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert. Gingersnap Crust: In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate. Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom] of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F. Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack. Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier. Making the Pie: Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on rimmed baking sheet. In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined. Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. The pie will keep refrigerated for 2 days or at room temperature for 1 day.
[Name] Eggnog Cookies [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2017-12-11T18:34:00Z [Description] Got this recipe from a friend. I'm not a huge eggnog fan, but the taste is subtle. Note that cooking time assumes 2 batches of cookies. This may vary depending on how many cookies you can fit into your oven. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/4", "3/4", "1/2", "1", "2", "1", "2 1/4", "1", "1/2", "1 1/2", "3"] [RecipeIngredientParts] ["white sugar", "butter", "vanilla extract", "nutmeg", "flour", "baking powder", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.5 [FatContent] 19.4 [SaturatedFatContent] 11.8 [CholesterolContent] 96.6 [SodiumContent] 208.9 [CarbohydrateContent] 60.0 [FiberContent] 1.1 [SugarContent] 32.8 [ProteinContent] 5.2 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] ["Heat oven to 300 F.", "Cream together butter and sugar.", "Add eggnog, vanilla and egg yolks and mix until smooth.", "Meanwhile in a separate bowl mix dry ingredients well.", "Combine dry and wet ingredients and mix until combined, do not over-mix.", "Spoon small balls of dough onto an ungreased baking sheet, leaving room for them to expand as they cook.", "Bake about 15 minutes, until edges start to brown.", "While baking the cookies, make glaze by mixing eggnog and sugar until smooth.", "Remove cookies from oven and spoon glaze onto them. Sprinkle with a little cinnamon and nutmeg." ]
[Name] CRAB AND SHRIMP CASSEROLE [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2017-12-11T20:58:00Z [Description] Make and share this CRAB AND SHRIMP CASSEROLE recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["small shell pasta", "milk", "mayonnaise", "dill weed", "seasoning salt", "shrimp", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.1 [FatContent] 14.1 [SaturatedFatContent] 7.2 [CholesterolContent] 113.2 [SodiumContent] 797.4 [CarbohydrateContent] 27.5 [FiberContent] 1.2 [SugarContent] 2.0 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] 1. Preheat oven to 350. 2. In a large bowl, combine the soup, milk, dill weed, seasoned salt and mayonnaise. Stir with a whisk until smooth. Stir in the crabmeat, shrimp, pasta shells, half of the cheese and half of the fried onions. 3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Cover with foil and bake for 25 minutes. Uncover and sprinkle French fried onions over the top. Return to oven and bake for 10 minutes.
[Name] NO-KNEAD CRUSTY WHITE BREAD [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-12-11T21:06:00Z [Description] Make and share this NO-KNEAD CRUSTY WHITE 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/53/46/20/ehZELsCaQZWH65G8fNJ0_20171211_172254.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "6 1/2 - 7 1/2", "1", "1 1/2"] [RecipeIngredientParts] ["water", "unbleached all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.0 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 877.9 [CarbohydrateContent] 78.4 [FiberContent] 3.4 [SugarContent] 0.3 [ProteinContent] 11.4 [RecipeServings] 8.0 [RecipeYield] 3-4 loaves depending on size [RecipeInstructions] ["Combine all of the ingredients in a large mixing bowl, or a large (6-quart], food-safe plastic bucket. For first-timers, \"lukewarm\" means about 105°F, but don't stress over getting the temperatures exact here. Comfortably warm is fine; \"OUCH, that's hot!\" is not. Yeast is a living thing; treat it nicely.", "Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don't have a mixer, just stir-stir-stir with a big spoon or dough whisk until everything is combined.", "Next, you're going to let the dough rise. If you've made the dough in a plastic bucket, you're all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you've made the dough in a bowl that's not at least 6-quart capacity, transfer it to a large bowl; it's going to rise a lot. There's no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it's time to bake bread.", "Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you're pressed for time, skip the room-temperature rise, and stick it right into the fridge]. The longer you keep it in the fridge, the tangier it'll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it'll rise, then fall. That's OK; that's what it's supposed to do.", "When you're ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It'll be about the size of a softball, or a large grapefruit.", "Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don't fuss around trying to make it perfect; just do the best you can.", "Place the loaf on a piece of parchment (if you're going to use a baking stone]; or onto a lightly greased oCHAT WITH A BAKERr parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the bread moist as it rests before baking.", "Let the loaf warm to room temperature and rise; this should take about 60 minutes (or longer, up to a couple of hours, if your house is cool]. It won't appear to rise upwards that much; rather, it'll seem to settle and expand. Preheat your oven to 450°F while the loaf rests. If you're using a baking stone, position it on a middle rack while the oven preheats. Place a shallow metal or cast iron pan (not glass, Pyrex, or ceramic] on the lowest oven rack, and have 1 cup of hot water ready to go.", "When you're ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2\" deep. The bread may deflate a bit; that's OK, it'll pick right up in the hot oven.", "Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It'll bubble and steam; close the oven door quickly.", "Bake the bread for 25 to 35 minutes, until it's a deep, golden brown.", "Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.", "TIPS.", "The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all (and guaranteed to give you the best results], if you measure flour by weight, use 32 ounces. Using the same ratio/measuring, you can make a half-recipe if you prefer. While it's great to have dough on hand, it's fine to make less.", "Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.", "Would it be better to use bread flour here? Bread flour has more gluten-forming protein, so if you choose to use it in this recipe, the crust will be a bit thicker and you won't get quite the same open-holed structure as with all-purpose. We really prefer the texture of both crust and crumb when all-purpose flour is used. If you do use bread flour, increase the water by about 2 teaspoons per cup of flour to make the requisite sticky dough." ]
[Name] Signature Gingerbread Cookies [AuthorId] 2001273671 [AuthorName] Baked Ideas [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2017-12-11T21:57:00Z [Description] Make and share this Signature Gingerbread 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/recipes/53/46/21/fxt6hwtaT9CyOALRJQPC_DSCF1332.JPG" [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2/3", "1/2", "1", "1 1/2", "1/4", "1 1/2", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "baking powder", "unsalted butter", "brown sugar", "ground ginger", "ground cinnamon", "ground cloves", "salt", "egg", "molasses"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.7 [FatContent] 4.1 [SaturatedFatContent] 2.5 [CholesterolContent] 16.0 [SodiumContent] 161.0 [CarbohydrateContent] 18.5 [FiberContent] 0.4 [SugarContent] 7.8 [ProteinContent] 1.5 [RecipeServings] nan [RecipeYield] 32 cookies [RecipeInstructions] ["Whisk together the flour, baking soda and baking powder ina  bowl and set aside.", "In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, ginger, cinnamon, cloves and salt and mix on medium speed until the ingredients are thoroughly incorporated, about one minute.", "Reduce the speed to low, add the egg, and mix until thoroughly incorporated, about one minute. Raise the speed to medium and mix for 5 seconds more. Do not overbeat. Pour in the molasses and mix until combined, about 30 seconds. Reduce speed to low.", "Gradually add the flour mixture, scraping down the sides of the bowl as needed, and beat until the dry ingredients are just incorporated.", "Divide the dough into two equal parts, flatten into discs and double-wrap in plastic wrap. Refrigerate for at least 2 hours. Roll out the dough using the Pastry Cloth Method.", "Preheat the oven to 350 degrees F. Cut out shapes from the dough. Bake the cookies until they are slightly firm to the touch. 8-14 minutes. Do not let the edges darken.", "Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before decorating." ]
[Name] Mojo's Simply Delicious Simple Ginger Tilapia [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-12-12T04:13:00Z [Description] Make and share this Mojo's Simply Delicious Simple Ginger Tilapia 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/2001572543/izf8Gag1TTOLJ88pSUs4_IMG_20171208_190418.jpg" [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "5 -8", "8", "1/3"] [RecipeIngredientParts] ["olive oil", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 806.9 [FatContent] 50.4 [SaturatedFatContent] 9.9 [CholesterolContent] 234.9 [SodiumContent] 1015.7 [CarbohydrateContent] 17.5 [FiberContent] 0.3 [SugarContent] 10.4 [ProteinContent] 73.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] line a baking pan with foil for easier cleanup. pour oil on the pan and spread evenly. rinse fillets under cool water and shake off excess water. place the fillets in the pan and sprinkle them with the creole seasoning, use more if you like it spicy. If you use Tony Cacheres often you will know how much to use to suit you taste. pour the ginger salad dressing over the fillets evenly covering them completely. Bake at 350' Fahrenheit or 177' Celsius for 30 minutes I used a toaster oven and it came out fantastic. remove from oven and sprinkle with fresh chopped parsley. I served it with sautéed broccoli, carrots and zucchini, baked potato and crabmeat stuffed Portobello mushrooms.
[Name] Glissant (Quebec Dumplings) [AuthorId] 33443 [AuthorName] Nat Da Brat [CookTime] PT45M [PrepTime] PT2M [TotalTime] PT47M [DatePublished] 2017-12-12T04:13:00Z [Description] Make and share this Glissant (Quebec Dumplings) recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "3/4", NA] [RecipeIngredientParts] ["eggs", "flour", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.2 [FatContent] 2.9 [SaturatedFatContent] 1.2 [CholesterolContent] 73.0 [SodiumContent] 38.5 [CarbohydrateContent] 25.1 [FiberContent] 0.8 [SugarContent] 0.1 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Beat the eggs very well. add eggs and milk to flour and mix by hand. Drop by the spoonful on top of soup. Cover on medium for 1/2 hour to 45 minutes. Do not open the lid!
[Name] Blueberry Muffins Weight Watchers 7 Points [AuthorId] 2001811928 [AuthorName] Sandy [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-12-12T04:13:00Z [Description] Make and share this Blueberry Muffins Weight Watchers 7 Points recipe from Food.com. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "2/3", "2", "1/2", "2", "1/2", "2/3", "1/3", "2", "1", "1/2", "3/4", "1 1/4"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "baking powder", "table salt", "dark brown sugar", "ground nutmeg", "sugar", "light butter", "vanilla extract", "skim milk", "fresh blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.8 [FatContent] 4.0 [SaturatedFatContent] 2.3 [CholesterolContent] 7.1 [SodiumContent] 210.5 [CarbohydrateContent] 33.5 [FiberContent] 1.5 [SugarContent] 15.0 [ProteinContent] 4.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl. To make the topping, combine the brown sugar and nutmeg in a bowl. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
[Name] Creamy Slow Cooker Minestrone Soup [AuthorId] 2000499795 [AuthorName] CookingWithJessieiii [CookTime] PT6H [PrepTime] PT15M [TotalTime] PT6H15M [DatePublished] 2017-12-12T04:14:00Z [Description] My husband bought me a mixed bag of vegetables that I wasn't exactly sure what to do with, so I made myself the perfect soup to warm up with on a cold snowy day. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/25/m4b99lYTGUGYUeFeYrw5_food.jpg" [RecipeCategory] Vegetable [Keywords] ["Winter", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "1", "1", "1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["onion", "parsnip", "carrot", "turnip", "red kidney beans", "crushed tomatoes", "tomato sauce", "cheese", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.7 [FatContent] 6.0 [SaturatedFatContent] 3.2 [CholesterolContent] 22.7 [SodiumContent] 582.8 [CarbohydrateContent] 41.6 [FiberContent] 9.4 [SugarContent] 4.2 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot. Dice all vegetables into small cubes, and dump into crock pot. Pour in chicken stock until about 3/4 full, and stir everything together. Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours]. Add noodles, and let cook for about a half hour or until they are to the density of your liking. Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy! Add salt and pepper to taste.
[Name] Spicy Mayo [AuthorId] 2001852010 [AuthorName] tasmondsjohnson [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2017-12-12T04:14:00Z [Description] Make and share this Spicy Mayo recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] ["Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/4", "2", "2", "2"] [RecipeIngredientParts] ["mayonnaise", "spicy brown mustard", "crushed red pepper flakes", "parsley", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.6 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 236.8 [CarbohydrateContent] 2.1 [FiberContent] 0.9 [SugarContent] 0.4 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix all together. Use as condiment on sandwiches.
[Name] Nuts and Bolts Spicy Snack Mix [AuthorId] 2041715 [AuthorName] cristina.alicia [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2017-12-12T04:15:00Z [Description] Make and share this Nuts and Bolts Spicy Snack Mix recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["450", "2", "15", "1", "15", "5", "400", "250", "125", "125", "520", "625"] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "seasoning salt", "garlic clove", "garlic powder", "salted peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 9702.6 [FatContent] 796.8 [SaturatedFatContent] 285.0 [CholesterolContent] 961.7 [SodiumContent] 14407.1 [CarbohydrateContent] 530.0 [FiberContent] 88.4 [SugarContent] 53.1 [ProteinContent] 211.6 [RecipeServings] nan [RecipeYield] 1 roaster [RecipeInstructions] This is best made in a large, high-sided roasting pan, though two smaller pans can be used if necessary. Preheat oven to 250 F (125 C]. Rub inside roaster(s] with garlic. Loosely mix nuts, pretzels, and cereals in the roaster(s]. Melt butter in a sauce pan over low heat; add seasonings and mix well. Drizzle liquid seasoning blend over dry mix in roaster. Stir thoroughly. Cook at 250 F for 2 hours, stirring every 15 minutes. Cool completely. Store in covered container. Stored at a cool temperature in large, tightly sealed containers, this confection will last several months.