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[Name] Smoked "over the Top" Chili [AuthorId] 2001795982 [AuthorName] drtuba [CookTime] PT5H [PrepTime] PT30M [TotalTime] PT5H30M [DatePublished] 2017-12-12T04:15:00Z [Description] Over the top chili is more of a technique so feel free to use this method with any of your favorite chili recopies! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795982/Ah1DhDdfTWGFZziQet5I_chili.jpg" [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1/3", "1", "1", "1", "1", "1", "1", "1", "3", "2", "1", "1", "3"] [RecipeIngredientParts] ["ground beef", "bacon", "black beans", "navy beans", "pinto beans", "cannellini beans", "great northern beans", "diced tomatoes with green chilies", "bell peppers", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 578.5 [FatContent] 25.2 [SaturatedFatContent] 9.2 [CholesterolContent] 87.4 [SodiumContent] 790.3 [CarbohydrateContent] 49.2 [FiberContent] 17.0 [SugarContent] 3.9 [ProteinContent] 39.1 [RecipeServings] 10.0 [RecipeYield] 1 6QT [RecipeInstructions] Preheat Kamado to 250 degrees and add 1-2 hickory wood chunks to the coals. Use smoking stone for indirect heat. Prepare the meatball by chopping the bacon and kneading it into the ground beef along with ½ of each chili seasoning package. (save the other ½ of each chili packet for the bean mixture]. Dice all of the different peppers and sauté them in vegetable oil with the garlic for 5 minutes. Drain all of the beans and add to a cast iron dutch oven. Add Rotel tomatoes to the dutch oven. Add sautéed peppers to the dutch oven with the beans. Add ½ of each chili seasoning packet to the bean mixture. Place the dutch oven directly on the cooking grates of the preheated Kamado. Place the meatball directly over the dutch oven on a second cooking grate so the drippings from the meatball drip into the chili mixture as it smokes. If an upper level grate is not available the dutch oven can be placed under the main grate on the smoking stone. If this is the case use a dutch oven with feet to avoid burning the chili mixture. Cook at 250 until the internal temp of the meatball reaches 155-160 degrees. The time to reach temperature will vary from cooker to cooker but plan on around 4 hours. Remove meatball, crumble, and add to the chili mixture. Continue to cook for another hour. If needed you can add beef stock to the chili if it is too thick. ENJOY!
[Name] Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-12-12T04:16:00Z [Description] Make and share this Mojo's Simply Delicious Simple Crockpot Mesquite Pot Roast 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/smUa5DazTM5fmVTgSMlw_IMG_20171211_202204.jpg" [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["2", "3", "1", "5", "3", "8", "3/4", "1/2", "1", "3"] [RecipeIngredientParts] ["potatoes", "yellow onion", "carrots", "celery ribs", "water", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 875.9 [FatContent] 55.1 [SaturatedFatContent] 11.6 [CholesterolContent] 149.7 [SodiumContent] 278.4 [CarbohydrateContent] 45.8 [FiberContent] 6.8 [SugarContent] 7.0 [ProteinContent] 52.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Marinate the meat: I placed mine in a plastic bag and added McCormic's Grill Mates Mesquite Mix, this is where you will use the oil. refrigerate for 25 minutes. Save a little of the mix to baste halfway through the cook time. peal potatoes and cut them up into quarter size pieces. peal the onion and cut it into medium size pieces, not chopped. peal the carrots and cut them in half the long way and then cut them into 1 inch pieces. cut the celery ribs in half the long way and then cut them into 1 inch pieces. sear the meat on all sides: turn the heat up high and add 4 tablespoons of oil to the pan. cook the meat for about 2 minutes on all sides, I used a set of tongs to hold the meat vertical to sear the edges. place the vegetables into the pot with the 1/2 teaspoon of beef bouillon & water mix. place the meat on the top of the vegetables and cover the pot. set your crockpot to high for 4 hours. remove meat and set aside, cover it with foil to keep warm. mix your corn starch with 1/4 cup of water and add it to the vegetables stiring it up slowly the gravy will thicken. slice the meat to your liking and plate it, cover the meat with the vegetables and gravy and Enjoy your Mesquite Pot Roast.
[Name] Elephant Soup [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2017-12-12T13:35:00Z [Description] This adaptation of the famous African Elephant Soup is wonderfully delicious, aromatic and satisfying. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/y3I87ZLEQmCgqJqF5IrZ_EC_Elephant%20soup.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meat", "Peanut Butter", "African", "< 4 Hours"] [RecipeIngredientQuantities] ["450", "3", "1", "1", "100", "100", "1500", "2", "1", "1", "1", "1", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["beef", "onion", "carrot", "celery root", "onions", "peanuts", "leek", "button mushroom", "butter", "sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.0 [FatContent] 41.4 [SaturatedFatContent] 14.3 [CholesterolContent] 48.7 [SodiumContent] 1218.3 [CarbohydrateContent] 24.5 [FiberContent] 7.4 [SugarContent] 6.3 [ProteinContent] 15.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cut the meat into bite-sized pieces and sauté, divided into 2 batches, in peanut oil until golden brown. Meanwhile, make a mirepoix (soffritto or Holy trinity] from onion, carrot, celery and parsley root: cut the onion and root vegetables into smaller chunks and coarsely chop in a blender. Add mirepoix to the meat, cook for 1 – 2 minutes. Add beef broth and simmer for 45 minutes. Add the onions, peanuts, lentils, mushrooms, and leek. Stir and cook until the lentils are completely disintegrated. Adjust the seasoning and add the butter and cream.
[Name] Mexican Pasta Casserole [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-12-12T21:45:00Z [Description] Delicious pasta casserole which can be mild or fairly spicy depending on the choice of sausage and tomato as described. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "3/4", "3/4", "3 1/2", "2", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["pork sausage", "green pepper", "Rotel Tomatoes", "sour cream", "sugar", "chili powder", "salt", "penne pasta"] [AggregatedRating] nan [ReviewCount] nan [Calories] 849.7 [FatContent] 54.5 [SaturatedFatContent] 23.5 [CholesterolContent] 141.5 [SodiumContent] 2277.4 [CarbohydrateContent] 67.5 [FiberContent] 8.0 [SugarContent] 12.4 [ProteinContent] 26.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large skillet or dutch oven brown the sausage, green peppers and onions. Drain off the excess fat.", "Stir in the Rotel tomatoes, including the water. Stir in the sour cream, sugar, chili powder, and salt. Add the pasta to the mix, cover and let simmer until the pasta is tender, perhaps 20 minutes but dependent upon the pasta.", "Mix the pasta well initially to the casserole gets into the tubes of pasta. Minimize stirring later to not destroy the tubes of pasta as this is a fairly thick dish." ]
[Name] Bayou Blackberry Ham Glaze [AuthorId] 2000893730 [AuthorName] Jessica B. [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-12T21:45:00Z [Description] Make and share this Bayou Blackberry Ham Glaze recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/4", "8", "3", "1", "1/2"] [RecipeIngredientParts] ["brown sugar", "dark rum", "Bourbon", "butter", "water", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.6 [FatContent] 9.2 [SaturatedFatContent] 5.8 [CholesterolContent] 24.4 [SodiumContent] 204.3 [CarbohydrateContent] 16.4 [FiberContent] 0.1 [SugarContent] 16.1 [ProteinContent] 0.1 [RecipeServings] 10.0 [RecipeYield] 1 Ham [RecipeInstructions] Place all ingredients in a medium sauce pan on medium heat. Bring to a slight boil and reduce to simmer. Simmer for 10-15 minutes. Allow to cool slightly and baste ham every 15 minutes.
[Name] Bountiful No-Bake Fruitcake [AuthorId] 630439 [AuthorName] lolsuz [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2017-12-12T21:48:00Z [Description] Adapted from Paula Deen's recipe, but with more variety. Substituting the ikky traditional candied stuff for delicious dried fruits makes this fruitcake really shine. Paula's recipe calls for 1/2 cup of bourbon; I prefer to omit it but if you use it, add a couple of ounces of graham cracker crumbs or the dough will be too wet. [Images] character(0) [RecipeCategory] Christmas [Keywords] ["Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["16", "16", "14", "4", "8", "8", "6", "6", "8"] [RecipeIngredientParts] ["graham crackers", "mini marshmallows", "sweetened condensed milk", "pecans", "dates", "raisins", "craisins", "maraschino cherries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 974.7 [FatContent] 40.0 [SaturatedFatContent] 5.6 [CholesterolContent] 13.5 [SodiumContent] 307.6 [CarbohydrateContent] 154.7 [FiberContent] 9.7 [SugarContent] 108.8 [ProteinContent] 12.3 [RecipeServings] nan [RecipeYield] 10 loaves [RecipeInstructions] Read the entire recipe before beginning. Prep all ingredients and have every bowl, pan, and tool you'll need ready before beginning. I leave all the fruits whole; it saves a lot of prep time and they're soft enough that it doesn't make the finished cake any harder to slice. Leaving them whole makes for gorgeous slices with an almost stained-glass look, too. Buying packaged fruits and nuts gets very expensive; buying only the needed amounts in the bulk section saves a LOT of money. You can change the kinds and proportions of the fruits, just don't exceed 36 ounces. Tools needed: One large bowl of any kind. One very large bowl that can be microwaved. Ten mini loaf pans, or a couple of large baking sheets if you prefer to make logs. Non-stick cooking spray. Large cooking spoon with a good strong handle. Plastic wrap. Spray the loaf pans or baking sheet with non-stick spray. Crush the graham crackers into fine crumbs. You can put them in a bag and crush them with a rolling pin (or wine bottle, drinking glass, unopened can of veggies, or whatever you have on hand], but if you have a food processor it's far, far faster and easier. In a large bowl, add the graham cracker crumbs, nuts, and fruits. Mix well while they're dry so everything is well distributed. Take a moment to check again that you have everything else ready before proceeding. Place the marshmallows in a very large microwaveable bowl, and drizzle the condensed milk over them. No need to stir yet. Microwave, stopping to stir as the mixture softens and melts. Time will vary so keep an eye on it as you go. Once all the marshmallows have melted, stir until the mixture is very smooth and soft. While the mixture is still hot immediately pour the dry ingredients into it (dry into wet, not wet into dry] then work them together with the large cooking spoon. Be sure to scrape the sides and bottom of the bowl so all the dry mix is incorporated, and work as quickly as you can because the dough gets stiffer and harder as it cools. For loaves, press the dough into the sprayed pans and garnish with a few halved maraschino cherries if desired. Cover with plastic wrap and refrigerate for two days before removing from pans, then individually wrap with plastic wrap. NOTE: using a large loaf pan produces a cake that's extremely difficult to slice. I'll never- ever- do that again! For logs, form into logs two inches thick and however long you wish. Arrange on sprayed baking sheets, without the logs touching each other. Cover with plastic wrap and refrigerate for two days before individually wrapping with plastic wrap. Slice and enjoy, or share. Keep refrigerated.
[Name] Big Uncle Mike's M & M Cookies [AuthorId] 1308243 [AuthorName] Christina Sue [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2017-12-12T21:49:00Z [Description] Make and share this Big Uncle Mike's M & M Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1/2", "2", "1/2", "1/3", "2", "3 1/2", "1", "1", "1"] [RecipeIngredientParts] ["butter", "eggs", "vanilla extract", "dark brown sugar", "flour", "salt", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.2 [FatContent] 7.5 [SaturatedFatContent] 3.6 [CholesterolContent] 23.9 [SodiumContent] 152.2 [CarbohydrateContent] 21.3 [FiberContent] 0.3 [SugarContent] 11.9 [ProteinContent] 1.7 [RecipeServings] 36.0 [RecipeYield] 3-4 dozen [RecipeInstructions] blender in electric mixer butter, eggs, vanilla, oil. then add brown sugar, continue until fluffy. then add by hand flour, salt, baking soda, and m & ms. mix w/ wooden spoon. spoon onto greased baking sheet 1-2 inches apart. bake at 350 degrees for 12-14 minutes rotate pan 1/2 way through.
[Name] Easy Potato Latkes [AuthorId] 2001513579 [AuthorName] Wendy K. [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2017-12-12T21:49:00Z [Description] Make and share this Easy Potato Latkes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 -3", "1", "2", "2", "2", "1/4", "1"] [RecipeIngredientParts] ["russet potatoes", "yellow onion", "eggs", "salt", "baking powder", "flour"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 640.1 [FatContent] 57.1 [SaturatedFatContent] 7.9 [CholesterolContent] 93.0 [SodiumContent] 302.2 [CarbohydrateContent] 27.9 [FiberContent] 3.0 [SugarContent] 2.1 [ProteinContent] 6.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven 425. Add 1/2 cup of oil to each pan and put in oven for 10min. Peel and grate potatoes and onions. Remove moisture from potatoes. Mix in eggs, salt, baking powder, flour. Drop batter 1/4 cup of batter into the hot oil and press down until tray is full. Bake 15-20 min or until golden brown then flip latkes and cook for 10-15 minute. Use 2 9x13 pans.
[Name] Creamy Potato and Peppered Bacon Soup [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2017-12-13T00:31:00Z [Description] Nothing beats a piping hot bowl of Creamy Potato and Peppered Bacon Soup on a cold winter night!! Here is a simple, no fuss, delicious family favorite! Comfort food at it's best! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/Lomm5J3SNmMKUon6MyT1_2.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1 1/2", "1", "12 -14", "2", "1/4", "1/3", "2", "1", "1", "1/4", "1/3"] [RecipeIngredientParts] ["chicken broth", "sweet onion", "potatoes", "milk", "butter", "flour", "garlic powder", "black pepper", "sea salt", "dried oregano", "fresh chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 652.5 [FatContent] 39.0 [SaturatedFatContent] 14.8 [CholesterolContent] 65.3 [SodiumContent] 1776.3 [CarbohydrateContent] 54.0 [FiberContent] 6.3 [SugarContent] 3.6 [ProteinContent] 21.4 [RecipeServings] 10.0 [RecipeYield] 10 [RecipeInstructions] ["In a large stockpot, combine two large chicken thighs and 3 quarts of water. Bring to a boil over high heat and turn to medium high. Let cook for about 25 to 30 minutes. Remove chicken from water and save for another recipe. Wash potatoes and cut into 1 inch chunks. Add to boiling water. Roughly chop onion and add to the pot. If you are using canned broth, simply bring to a boil and add the potatoes and onion. Add garlic powder, salt, pepper and oregano. Cook, over medium high heat, for about 20 minutes or until potatoes are tender.", "Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels. Cut into 1/2 inch pieces and add to the pot.", "In a medium sized saucepan, melt butter over medium high heat.", "Add flour and stir.", "Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes.", "Pour into soup. Cook and stir over medium high heat for an additional 10 to 12 minutes.", "Sprinkle with fresh chives and serve with a green salad and soft French bread. Serves 8 to 10." ]
[Name] Kay’s Perfect Negroni from Aperitivo [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-13T16:48:00Z [Description] Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge \|\|\| As Orson Welles said, “The bitters [Campari] are excellent for your liver. The gin is bad for you. They balance each other.”
[Name] Uova Alla Diavola Calabresi from APERITIVO [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-12-13T16:55:00Z [Description] Calabrian deviled eggs \|\|\| Text excerpted from APERITIVO © 2017 by Kay Plunkett-Hogge \|\|\| As mentioned earlier, the Calabrians are the kings and queens of Italian chillies. So it made perfect sense in my chilli-fevered imagination to make a devilled egg with their fiery ’nduja sausage. I hope they approve. And if not, so what? These feisty fellows make the perfect accompaniment to a frosty glass of Prosecco . . . [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/38/xqOiMGhTSWSNShjwXWNA_16-09-30%20-%20Devilled%20Eggs%20-%20020%20copy.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/38/gcYXdiWBR2GaEiSFX8Qb_16-09-30%20-%20Devilled%20Eggs%20-%20020.jpg"] [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "6", "80", "60", "2", NA] [RecipeIngredientParts] ["pancetta", "prosciutto", "hard-boiled eggs", "sausage", "creme fraiche", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 77.7 [FatContent] 6.5 [SaturatedFatContent] 2.6 [CholesterolContent] 104.1 [SodiumContent] 93.7 [CarbohydrateContent] 0.6 [FiberContent] 0.0 [SugarContent] 0.3 [ProteinContent] 4.0 [RecipeServings] nan [RecipeYield] 12 deviled eggs [RecipeInstructions] First, make the ham garnish. Preheat the oven to 180°C (350°F], gas mark 4. Lay the ham slices on a piece of foil. Fold the foil over the ham, then sandwich it tight between 2 baking trays. Pop into the oven for about 15 minutes. Remove the ham from the trays and the foil, and set aside on kitchen paper to drain and cool. Once cold, the slices of ham can be kept in an airtight container until needed. Halve the hard-boiled eggs and gently scoop the yolks out into a clean bowl. Mash thoroughly with the ’nduja sausage, crème fraîche and mayonnaise. Taste, then season lightly with salt and pepper. Scoop the yolk mixture back into the reserved egg whites and garnish each with a shard of crispy pancetta or prosciutto. Serve straight away. Recipe courtesy of Aperitivo by Kay Plunkett-Hogge. Get the book here: https://www.amazon.com/Aperitivo-Drinks-snacks-Dolce-Vita/dp/178472310X/.
[Name] Snowman Croquembouche [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT4H [TotalTime] PT4H15M [DatePublished] 2017-12-13T17:43:00Z [Description] Make and share this Snowman Croquembouche 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/53/46/39/Sld17A0TziLWm5sQFuiM_GKNOW114-Snowman-Desser-H_V_003.jpg" [RecipeCategory] Christmas [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "3", "1/2", "4 1/4", "1", "1", "10", NA, NA, NA, "1", "4", "1", "1"] [RecipeIngredientParts] ["warm water", "active dry yeast", "honey", "eggs", "sugar", "bread flour", "kosher salt", "unsalted butter", "confectioners' sugar", "heavy cream", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5328.2 [FatContent] 274.2 [SaturatedFatContent] 163.2 [CholesterolContent] 1189.4 [SodiumContent] 2836.3 [CarbohydrateContent] 645.3 [FiberContent] 28.1 [SugarContent] 212.6 [ProteinContent] 92.7 [RecipeServings] nan [RecipeYield] 1 croquembouche [RecipeInstructions] ["In the bowl of a stand mixer fitted with the whisk attachment, combine water, yeast, and honey and whisk to dissolve yeast. Let sit for 5 minutes.", "Switch to the paddle attachment, then add sugar and eggs and mix to combine. Add flour, salt, and mint extract and mix on low until the wet and dry ingredients come together. With the mixer running, add the butter in 3 additions. Increase speed to medium-low and mix until the dough blends together, about 2 minutes.", "Switch to the dough hook attachment and knead the dough on medium-low speed until it forms an elastic ball and pulls away from the sides of the bowl completely, about 5 minutes. Transfer dough to a large greased bowl, cover with plastic wrap, and refrigerate at least 4 hours and up to overnight.", "Punch down the dough and turn it out onto a lightly floured work surface. Roll the dough out to a generous ¼” thickness. Cut into rounds with a 1” cutter and transfer the donut holes to a lightly floured parchment-lined baking sheet. Let rise 20-30 minutes; the donut holes will feel light to the touch but not deflate when they are ready.", "Meanwhile, heat about 4” of oil in a large, heavy-bottomed pot to 330 degrees. Fry donut holes in small batches until evenly golden brown, constantly moving and rolling the donuts, about 1 minute. Transfer to paper towel-lined baking sheet to drain.", "Generously dust donut holes with confectioners sugar, tossing gently to coat completely. Use aluminum foil to create three balls of varying sizes to form the body of the snowman and transfer to a cake stand. Affix donut holes to body using toothpicks, then decorate snowman as desired.", "TO MAKE THE SAUCE:", "In a small saucepan, combine cream, candy canes, and salt. Bring to a simmer, whisking to dissolve the candy canes completely. Pour the liquid over the chocolate chips in a medium bowl and whisk until smooth. Serve warm." ]
[Name] Rainbow Latkes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-13T17:52:00Z [Description] Make and share this Rainbow Latkes 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/53/46/40/U3o2gVbMR2OmY4BQaEIs_GKNOW115_HolidayShow-H-V_008.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/40/enHhlJ0TrSZPrbiVTkVD_GKNOW115_HolidayShow-H-V_009.jpg"] [RecipeCategory] Hanukkah [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["16", "1/4", "1/4", "2", "2", "14", "2", "1/4", "1/4", "2", "2", "16", "1/4", "1/4", "2", "2", "8", "8", "1/4", "1/2", "2", "2", NA, "1", "1 -2", NA] [RecipeIngredientParts] ["red beets", "red onion", "matzo meal", "kosher salt", "eggs", "sweet potatoes", "carrots", "yellow onion", "matzo meal", "kosher salt", "eggs", "russet potatoes", "yellow onion", "matzo meal", "kosher salt", "eggs", "broccoli", "zucchini", "yellow onion", "matzo meal", "kosher salt", "eggs", "applesauce", "sour cream", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.3 [FatContent] 8.9 [SaturatedFatContent] 4.0 [CholesterolContent] 160.8 [SodiumContent] 2016.2 [CarbohydrateContent] 36.8 [FiberContent] 5.0 [SugarContent] 7.9 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 10 latkes (per recipe) [RecipeInstructions] Using a food processor fitted with the coarse grating attachment, grate together vegetables and onion [NOTE: for broccoli-zucchini latkes, grate zucchini separately, then transfer to a small bowl, salt, and allow to sit for 15 minutes before continuing with recipe]. Transfer mixture to a medium bowl lined with cheesecloth and wring out thoroughly in cloth to squeeze out any liquid [NOTE: the broccoli-zucchini mixture will release a fair amount of liquid; be sure to squeeze it out completely]. Discard liquid, then toss vegetable mixture with remaining ingredients until completely incorporated. Heat ¼” of vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, scoop <U+2153> Celsius balls of latke mixture and drop into pan. Using a flat spatula, smash the latkes to flatten. Cook, flipping once, until golden, 2-3 minutes per side, then transfer to a paper towel-lined plate to drain. In a small bowl, whisk together sour cream and horseradish until smooth. Season to taste with salt and serve.
[Name] Spiced Almond Milk Eggnog [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2017-12-13T17:58:00Z [Description] Make and share this Spiced Almond Milk Eggnog 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/53/46/41/qOMkcReXT0ybyvmCDz4P_GKNOW114H_01-08-15-21.jpg" [RecipeCategory] Christmas [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["24", "2", "2", "2", "1/4", "2", "2", "2", "12", "1"] [RecipeIngredientParts] ["eggs", "cognac", "sherry wine", "nutmeg", "sugar", "water", "cinnamon sticks", "allspice berry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1268.6 [FatContent] 41.5 [SaturatedFatContent] 15.0 [CholesterolContent] 1488.0 [SodiumContent] 583.5 [CarbohydrateContent] 145.2 [FiberContent] 2.0 [SugarContent] 138.5 [ProteinContent] 50.9 [RecipeServings] nan [RecipeYield] 3 quarts [RecipeInstructions] FOR THE SIMPLE SYRUP: Combine all ingredients in a small saucepan over medium-high heat and cook, stirring occasionally, until sugar has dissolved completely. Remove from heat and allow to steep at least 4 hours, up to overnight. Strain out solids. Syrup will keep, refrigerated in an airtight container, for 4 weeks. FOR THE EGGNOG: In a blender, or using an immersion blender, blend together eggs, almond milk, and simple syrup until thoroughly emulsified. Stir in cognac, sherry, and nutmeg. Refrigerate eggnog, stirring occasionally, at least 4 hours and preferably overnight. If eggnog breaks, re-blend just before serving. Serve cold in punch cups, garnished with freshly grated nutmeg.
[Name] Hasselback Baby Eggplant Parmesan [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2017-12-13T18:39:00Z [Description] This is a fusion of two concepts: eggplant parmesan combined with the hasselback technique. This technique usually involves slicing a potato in even sections, but not cutting all the way through. Here, I use baby eggplant and keep the stem on (for presentation, and to hold the sections together). These make excellent appetizers. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/m9VsRtZjRn2pEMMtMpEO_IMG_1024.JPG" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["12", "2", "4", "2/3", "1/3", "1", "1"] [RecipeIngredientParts] ["baby eggplants", "olive oil", "basil pesto", "parmigiano-reggiano cheese", "panko breadcrumbs", "thyme leaves", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 204.0 [FatContent] 5.0 [SaturatedFatContent] 1.5 [CholesterolContent] 3.2 [SodiumContent] 309.4 [CarbohydrateContent] 38.1 [FiberContent] 22.4 [SugarContent] 13.3 [ProteinContent] 9.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375° F / 190° C. Wash eggplant. Leaving the stems on, cut each eggplant at 1/4\" intervals so the eggplant stays connected by the stem. Sprinkle inside the gaps with salt. Spread pesto evenly in the gaps of each eggplant. Brush a high-walled baking pan or casserole pan with 1 tablespoon of olive oil. Place eggplants in the pan. Brush the remaining olive oil over the skin of the eggplants. Cover baking pan with foil. Bake for 40 minutes or until tender. Blend breadcrumbs, cheese, and thyme and set aside. Turn on the broiler. Remove the foil from the baking pan. Rotate the eggplants so the gaps are facing upward. Sprinkle each eggplant with the breadcrumb mixture. Broil until the breadcrumbs are browned.
[Name] Best Caesar Dressing [AuthorId] 818380 [AuthorName] Irishcolleen [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-12-13T21:08:00Z [Description] Thick and creamy, loaded with flavor! Use it sparingly. A little goes a long way. I barely coat the Romaine with it. Delicious! [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["European", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", "1", "2", "5"] [RecipeIngredientParts] ["egg", "anchovies", "capers", "fresh garlic", "yellow mustard", "lemon juice", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.5 [FatContent] 45.4 [SaturatedFatContent] 6.4 [CholesterolContent] 25.7 [SodiumContent] 289.0 [CarbohydrateContent] 0.8 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 3.4 [RecipeServings] 10.0 [RecipeYield] 1 1/2 Pints [RecipeInstructions] Place whole egg and egg yolk in a bowl of food processor and pulse to combine. Add anchovies that have been drained, and capers to the egg. Blend until pale/light yellow and frothy. Add garlic and mustard. Blend, again. Add lemon juice, salt, and pepper. Blend again. With food processor running, pour in 1 1/2 cups of the oil in a slow drizzle/stream. Add parmesan. Continue blending. Add the rest of the oil in a slow drizzle. Check consistency. If the dressing is too thick (like mayonnaise], add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency. Personally, I like it thick like mayo, but make it to your desired consistency. I like to add shredded (not grated] parmesan on my salad after I've mixed the lettuce with the dressing. Crumbled bacon is also good mixed in the salad.
[Name] Almond Cookies [AuthorId] 2001470129 [AuthorName] mcarroll68 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-13T21:36:00Z [Description] Make and share this Almond Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3/4", "1", "2", "1/2", "1/4", "1/2", "1", "3"] [RecipeIngredientParts] ["butter", "sugar", "flour", "baking powder", "salt", "powdered sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 844.2 [FatContent] 46.6 [SaturatedFatContent] 29.2 [CholesterolContent] 122.0 [SodiumContent] 598.1 [CarbohydrateContent] 100.6 [FiberContent] 1.7 [SugarContent] 52.6 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] 15 15 [RecipeInstructions] Preheat oven to 400 degrees. In a bowl blend the butter, sugar, and almond extract. In a separate bowl mix the flour, baking powder, and salt. Add the flour mixture 2 Tablespoons at a time to the butter mixture until completely combined (important!]. Roll into small balls and flatten slightly. They should look like a thick checker. Cook for 7 minutes (they will not look done] at 400 degrees on a parchment lined pan. Cool cookies until they are just warm and place sliced almonds on top of each cookie. For the glaze: Combine powdered sugar, almond extract, and water. Drizzle a spoonful of glaze on top of the almonds and cookie.
[Name] Tasty Canolli Cheeseball [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-12-13T21:36:00Z [Description] Make and share this Tasty Canolli Cheeseball 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/53/46/45/2RoQ5lzxT2SRp4wsgf4S_cannolicheeseball4.jpg" [RecipeCategory] Dessert [Keywords] ["Birthday", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "1/2", "1/2", "1", "1 3/4", NA] [RecipeIngredientParts] ["cream cheese", "ricotta cheese", "sugar", "cinnamon", "graham cracker"] [AggregatedRating] nan [ReviewCount] nan [Calories] 236.5 [FatContent] 15.4 [SaturatedFatContent] 9.0 [CholesterolContent] 26.1 [SodiumContent] 72.3 [CarbohydrateContent] 25.7 [FiberContent] 1.6 [SugarContent] 22.7 [ProteinContent] 3.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips. 2. Dump the mixture out onto a piece of plastic wrap. Gather the plastic wrap around the top, squishing the mixture into a ball shape. Refrigerate for at least 1 hour. 3. Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball filling onto the chocolate chips. Use your hands to roll the ball to coat in the chocolate chips. 4. Serve with your choice of cookies or fruit.
[Name] Italian S Cookies [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-14T15:54:00Z [Description] Make and share this Italian S Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/4", "1/2", "2", "2", "2"] [RecipeIngredientParts] ["eggs", "butter", "sugar", "anisette", "flour", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 462.9 [FatContent] 14.5 [SaturatedFatContent] 8.2 [CholesterolContent] 123.5 [SodiumContent] 319.8 [CarbohydrateContent] 73.4 [FiberContent] 1.7 [SugarContent] 25.2 [ProteinContent] 9.7 [RecipeServings] 4.0 [RecipeYield] 16 cookies [RecipeInstructions] Beat butter and sugar until light and fluffy. Add the eggs one at a time and beat until fluffy. Add anisette and beat. Add flour and baking powder and mix well. Divide and roll dough into a 1 inch thick rope. Then cut rope into 6 inch lengths and form into S shapes. Brush tops with egg yolk and bake at 350 for 15 minutes. Optional: Dust with confectioner sugar.
[Name] Simply Delicious Chicken Stir Fry [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-14T20:12:00Z [Description] Make and share this Simply Delicious Chicken Stir Fry 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/2001572543/14UaGMT2TnCyTCSfPexS_IMG_20171213_194231.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "4", "1", "3", "1 1/2", "3/4", "1/2", "3/4", "3", "8", "6", "1/2", "3/4", "2", "4", "1", "3", "1", "1/4", "2"] [RecipeIngredientParts] ["skinless chicken breast halves", "carrots", "yellow onion", "celery ribs", "broccoli", "snow peas", "squash", "bean sprouts", "garlic", "black pepper", "ginger powder", "garlic", "oyster sauce", "chicken bouillon", "soy sauce", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 728.6 [FatContent] 29.1 [SaturatedFatContent] 4.6 [CholesterolContent] 156.8 [SodiumContent] 1544.2 [CarbohydrateContent] 67.1 [FiberContent] 7.4 [SugarContent] 9.1 [ProteinContent] 50.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] cut your chicken breast into half dollar size cuts. slice the chicken at an angle and then sprinkle it with pepper. slice your celery and carrots in half the long way and the cut them into 1 inch pieces. cut your broccoli into quarter size pieces. cut your onion into medium size pieces. slice your zuchinni into 2 inch string cuts. add 3 tablespoons of your oil to a saute' pan and turn the heat up high after 2-3 minutes add your chicken and keep moving it around. I like to use the pan to toss the chicken but you can use tongs. saute' for about 3-4 minutes about 80% cooked. Remove from pan and put in a bowl and cover it. Prepare your noodles: I used Thai Brown Rice Noodles, I have used spaghetti & Linguini before and it worked fine. Cook the noodle just enough to soften, don't completely cook it. Place the noodles in a bowl and cover. Do not clean pan, save the flavor, lower the heat to medium and add 3 tablespoons oil to the pan, place your carrots in the pan and saute' until just starting to brown on the edges. Add your celery, zuchinni and saute for 3 minutes. Add you onions, garlic and saute' for 3 minutes. Add your broccoli saute' 3 minutes. add your water boullion mix to the pan and mix all ingredients, add cornstarch mixed with 3 tablespoons of water to the pan and mix. Add your chicken, green onion and bean sprouts and noodles to the pan and mix. Add your soy sauce, oyster sauce, ginger and Dashi (Optional] Cover and simmer for 5 minutes on low heat setting. Enjoy!
[Name] Chocolate Walnut 3-Ingredient Fudge [AuthorId] 100261 [AuthorName] Alex Chapman [CookTime] PT5M [PrepTime] PT2H30M [TotalTime] PT2H35M [DatePublished] 2017-12-14T20:12:00Z [Description] Make and share this Chocolate Walnut 3-Ingredient Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "High In...", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "14", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.9 [FatContent] 10.9 [SaturatedFatContent] 5.2 [CholesterolContent] 10.5 [SodiumContent] 37.9 [CarbohydrateContent] 22.3 [FiberContent] 1.1 [SugarContent] 20.1 [ProteinContent] 3.7 [RecipeServings] nan [RecipeYield] 24 Pieces [RecipeInstructions] In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the. microwave in 15-second increments. Once chocolate is fully melted add in chopped walnuts and stir until combined. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm] baking tin. Chill for 2 hours or until the fudge is firm. Cut into bite-sized piece.
[Name] Cookies ‘n’ Cream 3-Ingredient Fudge [AuthorId] 100261 [AuthorName] Alex Chapman [CookTime] PT5M [PrepTime] PT2H [TotalTime] PT2H5M [DatePublished] 2017-12-14T20:18:00Z [Description] Make and share this Cookies ‘n’ Cream 3-Ingredient Fudge recipe from Food.com. [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "14", "12"] [RecipeIngredientParts] ["white chocolate", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 167.6 [FatContent] 8.3 [SaturatedFatContent] 5.0 [CholesterolContent] 10.1 [SodiumContent] 40.1 [CarbohydrateContent] 21.6 [FiberContent] 0.0 [SugarContent] 21.5 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 Pieces [RecipeInstructions] In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments. Once chocolate is fully melted, add in chopped cookies and stir until combined. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm] baking tin. Chill for 2 hours or until the fudge is firm. Cut into bite-sized pieces.
[Name] Healthy Slow Cooker Buffalo Chicken Dip [AuthorId] 100261 [AuthorName] Alex Chapman [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2017-12-14T20:19:00Z [Description] Make and share this Healthy Slow Cooker Buffalo Chicken Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["8", "1/4", "2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["reduced-fat cream cheese", "chicken breasts", "low-fat cheddar cheese", "blue cheese", "Tabasco sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 130.4 [FatContent] 8.6 [SaturatedFatContent] 4.3 [CholesterolContent] 37.1 [SodiumContent] 325.0 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 1.4 [ProteinContent] 10.8 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients into a slow cooker. Stir until combined. Cook on high for 4 hours or until all cheese is melted.
[Name] Potato Sorrel Potage [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2017-12-14T20:19:00Z [Description] Sorrel is very popular in France and has a Lemony taste. Sorrel, potatoes and leeks are pureed with Heavy Cream to finish the Potage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/BAZyOcMnSducLJGZX7KQ_Potage%20a%27%20l%20Oseille.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "5", "1", "1/2", "3", "4", "4", "5", "3", "1", "2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "bay leaves", "shallot", "yukon gold potatoes", "garlic", "marjoram", "heavy cream", "sorrel", "ground nutmeg", "fine sea salt", "white pepper", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 919.9 [FatContent] 79.0 [SaturatedFatContent] 48.6 [CholesterolContent] 285.5 [SodiumContent] 1033.4 [CarbohydrateContent] 43.0 [FiberContent] 3.2 [SugarContent] 3.6 [ProteinContent] 10.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Melt butter in a Dutch oven. Add bay leaves, shallots and sauté until tender about 3-4 minutes. Add garlic and sauté until soft, about 1-2 minutes.", "Add Chardonnay wine and reduce by half.", "Add chicken stock, potatoes, French thyme, marjoram and heavy cream. Bring to a full boil and reduce to a simmer for 25 minutes or until potatoes are tender.", "Remove Potage from the heat and add Fresh Sorrel, nutmeg, fine sea salt, white pepper and puree the Potage.", "Serve Potage in warm bowls.", "Garnish with Fresh Chopped Chives." ]
[Name] Healthy Slow Cooker Spinach Artichoke Dip [AuthorId] 100261 [AuthorName] Alex Chapman [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2017-12-14T20:20:00Z [Description] Make and share this Healthy Slow Cooker Spinach Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["8", "1/4", "2", "2", "1"] [RecipeIngredientParts] ["reduced-fat cream cheese", "canned artichoke hearts", "frozen spinach", "lowfat mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 72.5 [FatContent] 3.8 [SaturatedFatContent] 2.1 [CholesterolContent] 12.2 [SodiumContent] 149.8 [CarbohydrateContent] 7.2 [FiberContent] 3.8 [SugarContent] 1.9 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Add all ingredients into a slow cooker and stir until combined. Cook on high for 4 hours, or until all cheese is melted.
[Name] Cheeseburger Sliders [AuthorId] 100261 [AuthorName] Alex Chapman [CookTime] PT40M [PrepTime] PT5M [TotalTime] PT45M [DatePublished] 2017-12-14T20:22:00Z [Description] Make and share this Cheeseburger Sliders recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "6", "12", "2", "1"] [RecipeIngredientParts] ["ground beef", "salt", "pepper", "garlic powder", "cheese slices", "butter", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 312.8 [FatContent] 18.7 [SaturatedFatContent] 8.2 [CholesterolContent] 66.6 [SodiumContent] 726.2 [CarbohydrateContent] 15.4 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 19.9 [RecipeServings] nan [RecipeYield] 12 Sliders [RecipeInstructions] Preheat oven to 350°F/175°C. Combine the beef, salt, pepper, and garlic powder in a 9x13in (22cm x 33cm] baking tray, mixing thoroughly and pressing it in a flat, even layer. Bake for 20 minutes. Set aside the cooked beef and drain the liquid. Slice the rolls in half lengthwise. Place the bottom half on the same 9inx13in (22cm x 33cm] baking tray. Place the cooked beef on the rolls, followed by the onions and cheddar. Place the remaining half of the rolls on top. Brush the top of the rolls with the butter and sprinkle the sesame seeds on top. Bake for 20 minutes. Slice, then serve.
[Name] Vegan Lentil Sloppy Joes [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2017-12-14T21:41:00Z [Description] Make and share this Vegan Lentil Sloppy Joes recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "28", "3", "1", "1", "2", "6", NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "yellow sweet pepper", "celery", "ground cumin", "chili powder", "French lentils", "tomato sauce", "tomato paste", "sriracha sauce", "salt", "pickle", "avocado", "onion", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 299.1 [FatContent] 6.0 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1369.2 [CarbohydrateContent] 50.2 [FiberContent] 8.4 [SugarContent] 11.2 [ProteinContent] 14.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat the olive oil in a medium, heavy-bottomed pot over medium heat. Add the diced onion, pepper and celery. Cook, stirring occasionally for about 5 minutes, or until they soften. Sprinkle in the cumin and chili powder; cook for an additional minute. Add the lentils, 3 cups of water, tomato sauce, tomato paste, Sriracha and salt. Increase heat to medium and bring the lentils a simmer. Cook uncovered for about 30 minutes, stirring occasionally. Add more water if the level falls below the lentils. Taste the lentils, and if they are sufficiently tender (stoves and pots may vary] adjust the salt and add the balsamic. Stir and serve over buttered buns you favorite toppings.
[Name] Spinach-Artichoke Wreath [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2017-12-15T18:28:00Z [Description] Make and share this Spinach-Artichoke Wreath 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/53/46/55/DGUVVbdDRdGbDSLvyUkl_GKNOW115_HolidayShow-H-V_029.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/z6pVZwg4TQG1MW4CdMGa_GKNOW115_HolidayShow-H-V_028.jpg"] [RecipeCategory] Christmas [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/2", "1/2", "1/3", "1", "1/4", "2", "1", "1/4", NA] [RecipeIngredientParts] ["water-packed artichoke hearts", "frozen chopped spinach", "mozzarella cheese", "parmesan cheese", "red bell pepper", "mayonnaise", "garlic clove", "fresh ground black pepper", "egg", "pesto sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.6 [FatContent] 9.6 [SaturatedFatContent] 4.1 [CholesterolContent] 68.2 [SodiumContent] 509.6 [CarbohydrateContent] 38.3 [FiberContent] 7.6 [SugarContent] 3.8 [ProteinContent] 14.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.", "Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3” from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray]. Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center]. Pinch dough triangles together at seams and press with fingertips to smooth.", "Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle (the filling will show]. Repeat, overlapping points of inside and outside triangles around filling to form a wreath. Tuck last end under first.", "Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping." ]
[Name] Swedish Meatball Sliders [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-12-15T18:38:00Z [Description] Make and share this Swedish Meatball Sliders recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/56/A73KjDWQFSEYJodSbQY7_GKNOW115_HolidayShow-H-V_023.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/56/rFDfNJHIRNeOKGVT3Bwq_GKNOW115_HolidayShow-H-V_024.jpg"] [RecipeCategory] Christmas [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "2", "2/3", "2/3", "2", "1", NA, "12", "24", NA] [RecipeIngredientParts] ["chili sauce", "ground beef", "eggs", "Worcestershire sauce", "provolone cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 303.3 [FatContent] 12.1 [SaturatedFatContent] 5.4 [CholesterolContent] 51.5 [SodiumContent] 545.6 [CarbohydrateContent] 31.4 [FiberContent] 1.8 [SugarContent] 8.2 [ProteinContent] 16.1 [RecipeServings] nan [RecipeYield] 24 sliders [RecipeInstructions] In a small saucepan over medium heat, combine chili sauce and grape jelly. Bring to a simmer, whisking occasionally, and cook until sauce is glossy and thick, about 10 minutes. Remove from heat and set aside. Preheat oven to 375 degrees. In a large bowl, combine ground beef, breadcrumbs, milk, eggs, and Worcestershire sauce. Season to taste with salt and pepper. Dampen hands and form mixture into 24 meatballs (they will be approximately the size of a golf ball]. . Transfer to a wire rack set over an aluminum foil-lined baking sheet, spacing at least an inch apart, and brush with ½ Celsius sauce. Bake until meatballs are browned and cooked through, about 20 minutes. Remove from oven and brush with additional ½ Celsius sauce. . Top each meatball with a piece of provolone cheese and allow to melt. To assemble sliders, brush top and bottom of mini brioche buns lightly with sauce. Place a few baby spinach leaves on the bottom half of each bun. Top with a meatball, followed by the top half of the bun. Spear each slider with a toothpick, and serve immediately.
[Name] Pimiento Cheese Snowball [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2017-12-15T18:46:00Z [Description] Make and share this Pimiento Cheese Snowball 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/53/46/57/fRhxTSYkQvGypBnOaF8v_GKNOW115_HolidayShow-H-V_019.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/fsqlRo6R0Odmi4pUENzN_GKNOW115_HolidayShow-H-V_020.jpg"] [RecipeCategory] Christmas [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2/3", "1 -2", "2", "1", "1", "1", NA, NA] [RecipeIngredientParts] ["sharp cheddar cheese", "mayonnaise", "garlic cloves", "cream cheese", "pimientos", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.1 [FatContent] 32.2 [SaturatedFatContent] 19.6 [CholesterolContent] 101.9 [SodiumContent] 684.7 [CarbohydrateContent] 3.8 [FiberContent] 0.4 [SugarContent] 1.9 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["In the bowl of a food processor, combine cheddar, mayonnaise, hot sauce, and garlic. Pulse mixture until ingredients are blended, but cheddar remains coarse. Add cream cheese and pulse until combined.", "Add chopped pimientos and pulse 2-3 times, until just incorporated into the mixture.", "Line a small bowl with plastic wrap, leaving overhanging edges, and press cheese mixture into the bowl. Cover top with edges of plastic wrap and refrigerate, at least 2 hours and up to overnight.", "To serve, turn cheeseball out onto a platter and peel away plastic wrap. Gently press shredded parmesan all over the surface of the cheese ball. Serve with assorted crudites and crackers." ]
[Name] Smoky Braised Lentils [AuthorId] 308765 [AuthorName] Demandy [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-15T21:25:00Z [Description] Make and share this Smoky Braised Lentils recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1", "2 1/2", "12"] [RecipeIngredientParts] ["olive oil", "onion", "carrot", "garlic clove", "French lentils", "sea salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.7 [FatContent] 8.8 [SaturatedFatContent] 2.0 [CholesterolContent] 37.4 [SodiumContent] 938.1 [CarbohydrateContent] 24.8 [FiberContent] 4.6 [SugarContent] 3.2 [ProteinContent] 16.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 8 minutes. Add the carrots, garlic and paprika. Cook for 2 more minutes. Add the lentils, thyme, salt and water and bring to a boil. Cover and reduce heat to low and simmer for 30 minutes** or until lentils are tender. Halfway during the cooking process, preheat the oven to 350. Bake sausages on a baking sheet until heated through, about 15-20 minutes. Slice into thirds and serve with the lentils. Or alternatively, cut the sausages in half or thirds and add to lentils halfway through cooking lentils and heat sausages through. If lentils seem too liquidy, simmer a little longer uncovered. Taste lentils and season with salt and pepper as needed.
[Name] Earl's Cranberry Relish [AuthorId] 2276703 [AuthorName] Low Country Earl [CookTime] PT20M [PrepTime] PT24H [TotalTime] PT24H20M [DatePublished] 2017-12-16T04:03:00Z [Description] "A wonderful seasonal dish full of flavor and color. This dish has been made in our family for years and is always requested for every Holiday gathering." [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2276703/zpSAmoqXSiiVK6X4lIUB_Cranberry%201.jpg" [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1", "1", "1", "1 1/2", "2", "1/2", "1", "3"] [RecipeIngredientParts] ["fresh cranberries", "sugar", "hot water", "pecans", "navel oranges", "celery", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 488.6 [FatContent] 15.0 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 113.4 [CarbohydrateContent] 90.7 [FiberContent] 7.7 [SugarContent] 78.5 [ProteinContent] 5.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] "Directions Coarsely chop cranberries in a food processor In a plastic container combine 1 1/2 cups of sugar with the cranberries and put it in the refrigerator over-night Empty both the lemon and orange Jello into a large mixing bowl Add 1 1/2 cups of hot water and stir till dissolved Add crushed pineapples with juice, chopped pecans, chopped oranges. 1/2 cup orange juice and 1 cup chopped celery Stir in cranberries and put the entire mixture in a decorative glass bowl Thinly slice remaining oranges and line the interior of the glass bowl with the slices Chill in the refrigerator for about 4 hours."
[Name] Josie's Broccoli Cheese Soup [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-12-16T11:59:00Z [Description] Make and share this Josie's Broccoli Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "2", "4", "1", "1", "3", "1"] [RecipeIngredientParts] ["oleo", "flour", "broccoli", "cheese", "salt", "onion", "milk", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.1 [FatContent] 13.9 [SaturatedFatContent] 8.6 [CholesterolContent] 41.3 [SodiumContent] 824.0 [CarbohydrateContent] 16.5 [FiberContent] 1.2 [SugarContent] 1.3 [ProteinContent] 13.0 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Melt oleo in saucepan. Add onion and cook until tender. Blend in flour until mixture is smooth. Add milk, broccoli, cheese and seasoning,. Cook until mixture thickens and cheese is melted, stirring constantly.
[Name] Spiced Rum Brittle [AuthorId] 400708 [AuthorName] Bonnie G 2 [CookTime] PT30M [PrepTime] PT25M [TotalTime] PT55M [DatePublished] 2017-12-16T15:50:00Z [Description] Spicy and sweet this brittle that I found on line at Taste of Home has it all and to make it even better - easy made in the microwave. Cook time is cooling. Guessed at amount [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/66/5/N8SH4nUSYa8l8k8muXUf_Brittle%20spiced%20rum.JPG" [RecipeCategory] Christmas [Keywords] ["Thanksgiving", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "1", "1/2", "1/4", "1/8", "1/8", "1", "1/2", "1/2"] [RecipeIngredientParts] ["sugar", "light corn syrup", "cashews", "pecans", "butter", "ground cinnamon", "cayenne pepper", "salt", "nutmeg", "baking soda", "vanilla extract"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 259.8 [FatContent] 9.4 [SaturatedFatContent] 1.5 [CholesterolContent] 1.3 [SodiumContent] 266.2 [CarbohydrateContent] 45.4 [FiberContent] 1.0 [SugarContent] 31.4 [ProteinContent] 2.0 [RecipeServings] 8.0 [RecipeYield] 1 pound [RecipeInstructions] ["Butter a 15\"x10\"x1\" pan.", "In 2 quart microwave safe bowl combine sugar and corn syrup and microwave on high uncovered for 3 minutes, stir. Microwave 2 1/2 minutes longer and stir in butter, cashews, pecans and spices.", "Microwave on high for 2 minutes until turns a dark amber color, mixture will be very hot.", "Immediately stir in Extracts and Baking Soda, until light and foamy. At once pour into prepared pan, spreading with metal spatula.", "Cool completely then break into pieces and store in an airtight container." ]
[Name] Mrs Omlid's Lefse [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT1H [PrepTime] PT24H [TotalTime] PT25H [DatePublished] 2017-12-17T19:24:00Z [Description] Make and share this Mrs Omlid's Lefse recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Scandinavian", "European", "Christmas", "Easy"] [RecipeIngredientQuantities] ["15", "1 1/2", "1 1/2", "3", "3 3/4"] [RecipeIngredientParts] ["potatoes", "half-and-half", "butter", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1299.7 [FatContent] 64.9 [SaturatedFatContent] 40.4 [CholesterolContent] 173.3 [SodiumContent] 545.0 [CarbohydrateContent] 160.9 [FiberContent] 12.4 [SugarContent] 11.5 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] 5 lbs [RecipeInstructions] Cook potatoes and run them through a ricer. While they are still hot add in the sugar and butter in small chunks, add the half and half last. Divide into 3 bowls, cover and cool overnight. Add 1 1/4 c flour to each bowl in the morning. Mix well into a paste. Divide into balls that are about 1/2 c size. Put back in fridge until ready to grill. When ready to grill, heat griddle to 375-400 degrees. Roll ball lightly in flour, then roll out as thin as possible on a round board covered with a \"skirt\" or other material. Place on griddle. 1st side will bubble, then flip until both sides have browning marks and the center is dry. Stack them as you make them. Brush flour off of griddle between each.
[Name] Elsie's Soft Ginger Cookies [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-17T19:33:00Z [Description] Grandma Elsie always had a stash of these in her freezer. Very soft cookies that you roll out. Hers were always flower shaped with a powdered sugar glaze on them. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "1 1/2", "1", "1 1/2", "5"] [RecipeIngredientParts] ["sugar", "shortening", "molasses", "water", "egg", "salt", "clove", "cinnamon", "baking soda", "ground ginger", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.7 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 3.9 [SodiumContent] 79.3 [CarbohydrateContent] 19.5 [FiberContent] 0.4 [SugarContent] 8.1 [ProteinContent] 1.5 [RecipeServings] 48.0 [RecipeYield] 4 dozen [RecipeInstructions] Mix wet ingredients. Add all others except flour. Stir in flour gradually. Chill dough. When ready to roll out, knead in more dough if needed. The more flour you use, the harder the cookie will be, so use sparingly. Cut out shapes and put on cookie sheet. Bake at 350 degrees. Do not overbake. When cooled, frost with any powdered sugar based glaze.
[Name] Black Bean Dip [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-12-17T19:40:00Z [Description] This recipe is from Once Upon A Chef and was published in the Huffington Post. I haven't made it yet, but is sounds perfect for my Mexican fiest. [Images] character(0) [RecipeCategory] Black Beans [Keywords] ["Beans", "Mexican", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "2", "4", "2", "2", "1 1/2", "1/2", "2", "3", "1/4"] [RecipeIngredientParts] ["extra virgin olive oil", "yellow onions", "garlic cloves", "black beans", "salt", "ground cumin", "fresh lime juice", "water", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.4 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 292.3 [CarbohydrateContent] 14.4 [FiberContent] 4.9 [SugarContent] 0.6 [ProteinContent] 4.9 [RecipeServings] 12.0 [RecipeYield] 3 cups [RecipeInstructions] Heat the olive oil over medium heat in a small saucepan. Add the onions, garlic and jalapeño peppers and cook, stirring occasionally, until very soft, about ten minutes. Do not brown. Transfer the cooked onion mixture to a blender or food processor and add the black beans, salt, cumin, lime juice, water and cilantro. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out]. If the dip is too thick, add more water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips. *Most of the heat from the jalapeños is in the seeds and ribs, so leave those out. If you like a spicier dip, reserve the seeds and add them little by little when you're blending the dip.
[Name] Frog's Eye Salad [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT10M [PrepTime] PT45M [TotalTime] PT55M [DatePublished] 2017-12-17T19:48:00Z [Description] Make and share this Frog's Eye Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Potluck", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["acini di pepe pasta", "vanilla instant pudding mix", "mandarin oranges", "Cool Whip"] [AggregatedRating] nan [ReviewCount] nan [Calories] 304.5 [FatContent] 10.1 [SaturatedFatContent] 8.4 [CholesterolContent] 0.0 [SodiumContent] 217.8 [CarbohydrateContent] 51.7 [FiberContent] 1.9 [SugarContent] 36.2 [ProteinContent] 3.5 [RecipeServings] 12.0 [RecipeYield] 1 large bowl [RecipeInstructions] Prepare Acini de Pepe as directed. Cool completely. Mix all ingredients in a large bowl. Chill at least 1 hour. Overnight is best. Garnish with additional fresh fruit on top if desired.
[Name] AUTHENTIC MEXICAN CARNITAS [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2017-12-17T19:53:00Z [Description] Make and share this AUTHENTIC MEXICAN CARNITAS recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4", "1/2", "1", "4", "2", "1", "1", "1", "1/2", "16"] [RecipeIngredientParts] ["water", "oranges", "garlic cloves", "onion", "cinnamon sticks", "cinnamon sticks", "bay leaves", "kosher salt", "Mexican oregano", "dried thyme", "evaporated milk", "beer", "corn tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1453.0 [FatContent] 135.4 [SaturatedFatContent] 64.5 [CholesterolContent] 208.0 [SodiumContent] 1870.5 [CarbohydrateContent] 30.5 [FiberContent] 4.2 [SugarContent] 3.8 [ProteinContent] 26.7 [RecipeServings] 8.0 [RecipeYield] 16 tacos [RecipeInstructions] Trim excess fat from pork butt then cut into 3 inch chunks. Set aside. Add lard and water to a cold stock pot or dutch oven. Turn heat to medium high. Once lard has liquified, carefully add meat. Squeeze the juice from the oranges directly into the pot of meat; add the spent oranges to the pot. Simmer on medium, uncovered, for one hour. Stir the meat every 15 minutes to ensure it doesn't stick to the bottom of the pot. Add the garlic, onion, cinnamon, bay leaves, salt, oregano, thyme, milk and beer to the pot. Stir well to combine. Continue simmering on medium heat, uncovered, for an additional hour. Stir meat at least every 20 minutes to make sure it's cooking evenly. Use a slotted spoon to remove meat to a strainer, then place on a paper towel-lined plate to cool enough to handle. Remove to a sheet pan, break it up with a fork, add back a ladle or two of the liquid and put the tray under a broiler to give the meat some crispy edges. Strain lard through a cheesecloth and save for other uses. Warm tortillas, fill with meat then add a squeeze of lime over the meat. Add optional garnishes.
[Name] Pumpkin Dessert [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-12-17T19:57:00Z [Description] Make and share this Pumpkin Dessert recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "1/4", "1/2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["pumpkin", "sugar", "clove", "salt", "cinnamon", "evaporated milk", "butter", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.0 [FatContent] 27.8 [SaturatedFatContent] 12.3 [CholesterolContent] 46.8 [SodiumContent] 457.3 [CarbohydrateContent] 47.6 [FiberContent] 1.9 [SugarContent] 32.3 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 1 9x13 pan [RecipeInstructions] Mix pumpkin, sugar, cloves, salt, cinnamon and evaporated milk. Pour into a greased 9x13 pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle over pumpkin mixture in the pan. Drizzle with melted butter. Sprinkle with pecans. Bake at 350 for 1 hour. Served with whipped cream.
[Name] Traditional Pork Tamales [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2017-12-17T20:03:00Z [Description] Make and share this Traditional Pork Tamales recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Mexican", "For Large Groups"] [RecipeIngredientQuantities] ["4 1/2", "4 1/2", "2", "2", "1", "2", "25", "1 1/2", "1 1/2", "2", "2", "1/4", "2", "2", "1", "3", "3", "2", "12", "2"] [RecipeIngredientParts] ["masa harina flour", "broth", "kosher salt", "chili powder", "baking powder", "olive oil", "salt", "cumin", "nutmeg", "olive oil", "cloves", "onion", "bay leaves", "cilantro", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.7 [FatContent] 8.4 [SaturatedFatContent] 2.3 [CholesterolContent] 20.2 [SodiumContent] 550.3 [CarbohydrateContent] 18.5 [FiberContent] 1.7 [SugarContent] 1.6 [ProteinContent] 7.6 [RecipeServings] 25.0 [RecipeYield] 25 Tamales [RecipeInstructions] To prepare the meat: Place the meat in a glass dish. In a small bowl mix together salt, cumin, paprika and nutmeg. Rub the spice mixture all over the meat and marinate for about 4-6 hours. If you can marinate overnight, even better. In a Dutch oven on medium, heat the olive oil and sear the meat until slightly brown on all sides. Add the onions, garlic, bay leaves and chicken stock. Cover and cook for about 2-3 hours hours on low or until fork tender. Turn the meat and baste it every 20 minutes or so. Add the cilantro. Place meat on a large cutting board and allow it to cool slightly. Shred using two forks. Place in a bowl. Add the olives and the raisins and mix well. Save the broth and strain it, you will need it to add to the masa. Add the strained solids back to the meat mixture and toss out the bay leaves. To make the dough: In a small bowl mix chili powder, salt, and olive oil and set aside. Place the masa in a large bowl and add the baking powder. Mix well. Add the cooled broth from the cooked meat to the masa and then the chili powder mixture. To assemble: DO NOT OVERFILL, or you will not be able to properly close up the tamales. Pat dry the corn husks as you use them. Place a corn husk in your hand with the tapered end facing you. With your hand, pinch off a chunk of dough and put it in the center of the husk. Flatten it out a little bit. Take approximately a tablespoon of the filling and place it on top along the length of the dough. Cover the filling with another chunk of dough. Fold both sides of the husk inward so they overlap. Take each end and flip inwards towards the center. You will end up with somewhat of a rectangle. Tie using kitchen twine, as though you were tying a parcel. Steam for about 35 minutes. To make sure tamales are ready, take one out, cut the twine and unwrap. Tamales are ready if the corn husk peels away easily.
[Name] Pistachio Pudding Cake [AuthorId] 167326 [AuthorName] MFuhri [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-12-17T20:05:00Z [Description] Make and share this Pistachio Pudding Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "1/2", "1 1/3", "2", "3", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "pistachio pudding mix", "butter", "milk", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 239.8 [FatContent] 12.5 [SaturatedFatContent] 2.9 [CholesterolContent] 47.2 [SodiumContent] 228.6 [CarbohydrateContent] 29.6 [FiberContent] 0.3 [SugarContent] 19.2 [ProteinContent] 2.8 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan. Bake at 350* for 50-60 minutes. When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. . Pour frosting on while hot.
[Name] Chocolate Chip Cookies [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT7M [PrepTime] PT20M [TotalTime] PT27M [DatePublished] 2017-12-17T20:07:00Z [Description] Make and share this Chocolate Chip Cookies recipe from Food.com. [Images] character(0) [RecipeCategory] Chocolate Chip Cookies [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "2 1/2", "1/2", "1", "1", "12", "1/2"] [RecipeIngredientParts] ["butter", "sugar", "brown sugar", "eggs", "vanilla", "flour", "oatmeal", "salt", "baking soda", "baking powder", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3411.6 [FatContent] 158.9 [SaturatedFatContent] 93.4 [CholesterolContent] 432.6 [SodiumContent] 2341.6 [CarbohydrateContent] 488.3 [FiberContent] 24.0 [SugarContent] 306.8 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 2 dozen [RecipeInstructions] ["Mix together flour and oatmeal. Place in small amounts into a blender and grate to a fine powder.", "Add salt, baking soda, baking powder and mix well.", "Mix butter, eggs, sugar and vanilla.", "Add in grated Hershey bar.", "Mix in the dry ingredients.", "Lastly, add in chocolate chips.", "Make into golf ball sized cookies and place on ungreased cookie sheet.", "Bake at 375 for 6-8 minutes. 6 1/2 seems to be ideal.", "Cookies will seem VERY doughy. They firm up when they cool, and will stay soft and chewy. If you cook them longer than 8 minutes, they will be tough." ]
[Name] Real Mexican Queso Blanco [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-17T20:36:00Z [Description] Make and share this Real Mexican Queso Blanco recipe from Food.com. [Images] character(0) [RecipeCategory] Cheese [Keywords] ["Mexican", "High In...", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "4", "1/4", "2", "1/2"] [RecipeIngredientParts] ["onions", "asadero cheese", "half-and-half cream", "cumin", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 107.5 [FatContent] 8.4 [SaturatedFatContent] 4.8 [CholesterolContent] 26.8 [SodiumContent] 343.9 [CarbohydrateContent] 2.9 [FiberContent] 0.7 [SugarContent] 1.6 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Heat oil in a sauce pan and add onions. Cook until onions are translucent. Warm the cream in a sauce pan over low heat. Stir in the grated/shredded cheese and begin stirring. As the cheese melts add your peppers and seasonings. Keep stirring until all the cheese is melted and creamy.
[Name] Heather's Rolls [AuthorId] 167326 [AuthorName] MFuhri [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2017-12-17T20:38:00Z [Description] Make and share this Heather's Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "2", "1/2", "1/2", "1/2", "2", "2", "6"] [RecipeIngredientParts] ["warm water", "sugar", "dry milk", "eggs", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.7 [FatContent] 9.1 [SaturatedFatContent] 1.8 [CholesterolContent] 27.1 [SodiumContent] 317.3 [CarbohydrateContent] 44.2 [FiberContent] 1.7 [SugarContent] 7.9 [ProteinContent] 7.3 [RecipeServings] 16.0 [RecipeYield] 32 rolls [RecipeInstructions] In a larger mixer, combine all ingredients--adding the flour one cup at a time and mixing until smooth between cups. Knead 5 minutes. Cover and let raise 1-1/2 hours. Punch down dough and divide into 2 pieces. Dough will be sticky, use just enough flour to handle. Roll each piece of dough into a circle and cut into 16 segments (like a pizza]. Roll into crescent shapes and place on a parchment lined or greased cookie sheet. Let raise 45 minutes. Bake at 400* for 8-10 minutes. Makes 32 rolls. FOR BREAD MACHINE: load half of the ingredients into loaf pan and set mixer to dough setting. When finished, roll into crescent shapes and place on a parchment lined or greased cookie sheet. Let raise 45 minutes. Bake at 400* for 8-10 minutes. Makes 16 rolls.
[Name] Beef Ramen [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-12-17T21:57:00Z [Description] Fast and easy ramen recipe that's loaded with flavor. Don't want beef? Just use chicken and chicken broth instead. Any veggies can be substituted. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "1", "32", "1", "2", "3", "6", "2", "1", "8", "4", "2", "1"] [RecipeIngredientParts] ["soy sauce", "cornstarch", "rice vinegar", "brown sugar", "garlic cloves", "beef", "broccoli", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1115.2 [FatContent] 95.9 [SaturatedFatContent] 38.0 [CholesterolContent] 112.4 [SodiumContent] 2768.6 [CarbohydrateContent] 43.2 [FiberContent] 3.4 [SugarContent] 9.4 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Whisk together the soy sauce and cornstarch until smooth. Add 1/4 c beef stock, rice vinegar, brown sugar, and garlic and mix well.", "Heat remaining beef stock (not boiling]. Put ramen in a pot and add enough beef stock just to cover noodles. Set it aside to let the noodles soften.", "While noodles soak, toss with some salt and pepper.", "Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then the beef. Saute until cooked through, 4 to 5 minutes. Set aside.", "Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off]. Add in mushrooms.", "Add sauce to the pan and toss to coat broccoli and mushrooms. Continue cooking until sauce reduces slightly, 1 to 2 minutes.", "Add beef to the pan and toss everything to coat in sauce.", "Remove the noodles from the broth, and divide into 4 bowls.", "top the noodles with the steak, broccoli and mushrooms.", "Ladle about 1/2-3/4 c of broth over the top. Garnish with green onions and a sprinkle of sesame seeds.", "For a more authentic experience, add 1/2 of a soft-boiled or poached egg to the garnish step." ]
[Name] Mock Mincemeat (Green Tomato) [AuthorId] 226867 [AuthorName] Linky [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-12-17T23:44:00Z [Description] Originally from  from the 1967 American Woman's Cook Book by the Culinary Arts Intstitute of Chicago, this has traveled through various sites on line and ended up here! [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "6", "1/4", "1/4", "1", "1/4", "1/4", "1/2", "2", "1", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["green tomatoes", "tart apples", "seedless raisin", "raisins", "cinnamon", "apple cider vinegar", "salt", "clove", "allspice", "ginger", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.6 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 246.8 [CarbohydrateContent] 38.1 [FiberContent] 4.9 [SugarContent] 27.8 [ProteinContent] 1.9 [RecipeServings] 10.0 [RecipeYield] 1 quart [RecipeInstructions] Force tomatoes and cored apples through a food chopper or chop in food processor. Place into dutch oven. Add remaining ingredients, bring to boil. Reduce heat and cook until thickened. . If you are not using right away, you can can it: Fill sterilized jars with 1/2\" headspace and process in hot water bath 20 minutes. PS The original recipe calls for candied citron, but the ingredient list did not recognize the ingredient \"citron\" so I wrote orange peel. Your choice!
[Name] Roasted Mushrooms in a Brown Butter, Garlic and Thyme Sauce [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2017-12-17T23:45:00Z [Description] Make and share this Roasted Mushrooms in a Brown Butter, Garlic and Thyme Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", NA, "1/4", "1", "1", NA, "2"] [RecipeIngredientParts] ["mushroom", "butter", "thyme", "lemon juice", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 160.0 [FatContent] 15.3 [SaturatedFatContent] 7.8 [CholesterolContent] 30.5 [SodiumContent] 107.3 [CarbohydrateContent] 4.5 [FiberContent] 1.2 [SugarContent] 2.4 [ProteinContent] 3.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Toss the mushrooms & garlic cloves in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.", "Remove garlic and smash up with a spoon.", "Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.", "Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!" ]
[Name] Perfect Prime Rib Recipe [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT4H30M [PrepTime] PT15M [TotalTime] PT4H45M [DatePublished] 2017-12-18T00:02:00Z [Description] Make and share this Perfect Prime Rib Recipe recipe from Food.com. [Images] character(0) [RecipeCategory] Roast Beef [Keywords] ["Meat", "Christmas", "Easy"] [RecipeIngredientQuantities] ["1", NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] To improve the crust, allow the roast to air-dry, uncovered, on a rack in the refrigerator overnight before roasting. Seasoning with salt up to a day in advance will help the seasoning penetrate the meat more deeply. Preheat oven to lowest possible temperature setting, 150°F (66°C] or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.] Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C] on an instant-read thermometer for rare, 130°F (54°C] for medium-rare, or 135°F (57°C] for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C]. Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately. is recipe works for prime rib roasts of any size from two ribs to six ribs. Plan on one pound of bone-in roast per guest. (Each rib adds one and a half to two pounds to the roast.] For best results, use a dry-aged prime-grade or grass-fed roast. If, after step 1, your timing is off, and your roast is ready long before your guests are, reheat the roast by placing it in a 200°F (93°C] oven for 45 minutes before you continue with step 2.
[Name] Potato Chip Cod [AuthorId] 1152713 [AuthorName] topchefddb [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-12-18T16:54:00Z [Description] Make and share this Potato Chip Cod 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/53/46/77/9lywRiETWC3rAEyhO40A_8435df3f21e54b24efabd0248ee7bfae.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1", "2", "1", "1", "1/4", "2"] [RecipeIngredientParts] ["cod", "butter", "garlic clove", "salt", "white pepper", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 511.0 [FatContent] 25.5 [SaturatedFatContent] 6.0 [CholesterolContent] 112.7 [SodiumContent] 474.6 [CarbohydrateContent] 26.3 [FiberContent] 2.3 [SugarContent] 0.4 [ProteinContent] 43.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Pat Dry and Portion Fish Filets. Season both sides of fish with salt and white pepper. Put melted butter and minced garlic nd lemon juice in a glass baking dish. Roll each filet in garlic butter and place skin side down in baking dish. Top each filet with a generous portion of potato chips. Bake at 375 degrees for 20 minutes, or until chips are brown and fish flakes easily.
[Name] Sourdough Starter [AuthorId] 384210 [AuthorName] Da Huz [CookTime] nan [PrepTime] PT168H [TotalTime] PT168H [DatePublished] 2017-12-18T17:41:00Z [Description] Make and share this Sourdough Starter recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3"] [RecipeIngredientParts] ["whole wheat flour", "water", "yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.9 [FatContent] 4.4 [SaturatedFatContent] 1.4 [CholesterolContent] 5.7 [SodiumContent] 26.2 [CarbohydrateContent] 88.4 [FiberContent] 12.8 [SugarContent] 2.5 [ProteinContent] 17.4 [RecipeServings] 1.0 [RecipeYield] 1 serving [RecipeInstructions] Combine flour, water, and yogurt in a large mason jar or something similar. I set a lid loosely on top because our air is so dry. Up to you whether you need this, but make sure your lid isn't screwed down, your starter needs to breathe a bit. If you can, place somewhere warmish (70-80 degrees is ideal]. If don't have somewhere warm it will take longer for the starter to develop. On day 2, pour out half the starter and add a half cup of flour (whole wheat or unbleached white] and a quarter cup of water. Mix well. Continue feeding daily: pour out half the starter, add half cup of flour and quarter cup of water. The starter will take 1-2 weeks to develop. At the end of week 1, test the starter by using it to make bread. Mix 3 cups flour with a half teaspoon of salt. When you pour out half the starter, add it to your bread instead of discarding it. Knead everything together and add more water as required, until you form a dough ball with no visible dry flour that's tacky but not sticky. Allow to rise until it has doubled. If it sits more than 24 hours without having doubled, your starter is not ready. Continue feeding it daily for another week, then test again. Once the starter is ready, you can store it in the fridge or on the counter, depending on how often you bake. If you store it on the counter you'll have to continue feeding daily. If you store it in the fridge you only need to feed once or twice a week. If at any point you see dark liquid collecting on top of your starter, pour it off and then do a feeding. This dark liquid means your starter is starting to die of starvation. As long as you catch it in time the starter won't rot.
[Name] Slow-Cooker Peanut Chicken and Broccoli [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2017-12-18T22:13:00Z [Description] Make and share this Slow-Cooker Peanut Chicken and Broccoli recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Chicken Thigh & Leg", "Chicken", "Poultry", "Meat"] [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1", "1", "4", "2", "2", "1/2", "3", "1 -2", "4", "1 1/2"] [RecipeIngredientParts] ["chicken thighs", "cornstarch", "kosher salt", "fresh ground black pepper", "scallion", "garlic cloves", "fresh ginger", "low sodium chicken broth", "soy sauce", "Thai red curry paste", "granulated sugar", "broccoli florets"] [AggregatedRating] nan [ReviewCount] nan [Calories] 705.3 [FatContent] 48.7 [SaturatedFatContent] 12.5 [CholesterolContent] 191.0 [SodiumContent] 1221.8 [CarbohydrateContent] 18.6 [FiberContent] 2.2 [SugarContent] 5.8 [ProteinContent] 51.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Combine the chicken, cornstarch, measured salt, and pepper in a large bowl and toss until the chicken is lightly coated; set aside. Heat the oil in a small frying pan over medium-high heat until shimmering. Add the scallions, garlic, and ginger, season with a pinch of salt, and cook, stirring until bright green and fragrant, about 1 minute. Scrape into a 5-quart or larger slow cooker. Add the chicken broth, peanut butter, soy sauce, red curry paste, and sugar. Whisk together until smooth and well-combined. Add the chicken, scraping out any cornstarch stuck to the sides of the bowl, and stir to combine. Cover and cook on the LOW setting without stirring until the chicken is cooked through and tender, 4 to 6 hours. Add the broccoli, gently stir to combine, and cover and cook until the broccoli is crisp-tender, 30 to 45 minutes more. Serve over rice, topped with chopped peanuts and scallions. Serve the chili-garlic paste on the side.
[Name] Mom's Double Decker Fudge - Peanut Butter & Chocolate [AuthorId] 799163 [AuthorName] becjac67 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-18T22:57:00Z [Description] Double layer fudge that Mom used to make. A layer of peanut butter fudge topped with a layer of chocolate fudge. Awesome! [Images] character(0) [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3", "3/4", "2/3", "6", "7", "1", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "evaporated milk", "chocolate chips", "marshmallow cream", "vanilla", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.9 [FatContent] 4.5 [SaturatedFatContent] 2.3 [CholesterolContent] 6.9 [SodiumContent] 36.2 [CarbohydrateContent] 15.1 [FiberContent] 0.3 [SugarContent] 13.3 [ProteinContent] 0.9 [RecipeServings] 60.0 [RecipeYield] 60 pieces [RecipeInstructions] ["Stir 1 ½ cups sugar, 6 T of butter, 1/3 cup evaporated milk in a saucepan and bring to a rolling boil while stirring constantly for 4 minutes over medium heat.", "Remove from heat and stir in chocolate chips and 1 cup of the marshmallow cream and ½ teaspoons vanilla. Spread in 9x13 pan.", "Repeat with remaining 1 ½ cups sugar, 6 T of butter, and 1/3 cup evaporated milk and stir in peanut butter, marshmallow cream and ½ teaspoons of vanilla.", "Spread over chocolate layer until set then cut into pieces." ]
[Name] Texas Winter Queso [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-18T22:58:00Z [Description] Making this recipe in the winter has been a tradition for us for the last 30 years. We originally got this recipe from a Lutheran church on the West side of Houston. It is always a hit at Christmas, New Years and Superbowl parties. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Mexican", "High In...", "Spicy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "1", "1", NA, "32", "10 1/2"] [RecipeIngredientParts] ["pork sausage", "yellow onion", "green bell pepper", "tomatoes and green chilies", "Velveeta cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 553.8 [FatContent] 41.9 [SaturatedFatContent] 21.6 [CholesterolContent] 130.4 [SodiumContent] 2301.9 [CarbohydrateContent] 15.9 [FiberContent] 0.6 [SugarContent] 10.8 [ProteinContent] 27.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown the pork sausage in a pan and break up into chunks preferrably about the size of a pea. Drain off the grease and return to the pan. Add the diced onion and green pepper to the drained and cooked pork sausage and cook until onion begins to become clear. If you have a large skillet, you can continue to use that, otherwise transfer the pork sausage/green pepper/onion mixture to a crock pot (lining it makes cleanup easier]. Add the cans of Rotel tomatoes and can of mushrooms, discarding some of the water from the Rotel cans if you prefer a thicker queso. Mix well and begin adding the Velveeta cheese broken into chunks for faster melting. It does tend to melt faster in a large skillet rather than a crock pot. Transfer the mixture to a crock pot and keep warm. Eat with the thicker tortilla tortilla chips as they are better equipped to handle the load of cheese, meat and veggies. Enjoy!
[Name] Malaysian Chicken on Coconut Milk Noodles [AuthorId] 181389 [AuthorName] Mazey [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-18T22:58:00Z [Description] This Malaysian-style chicken dish features the beautiful flavours of kaffir lime and fresh spices, served atop creamy coconut milk noodles. [Images] character(0) [RecipeCategory] Malaysian [Keywords] ["Asian", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "1/2", "1/2", "1/2", "1", "1", "2", "270", "200", "2", "1", "200", "2", "1/2", "2", "4"] [RecipeIngredientParts] ["chicken thighs", "ground turmeric", "ground ginger", "ground cinnamon", "lemongrass", "kaffir lime leaves", "coconut milk", "palm sugar", "fish sauce", "green beans", "lemon juice", "coriander leaves", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.0 [FatContent] 35.8 [SaturatedFatContent] 19.1 [CholesterolContent] 121.0 [SodiumContent] 456.3 [CarbohydrateContent] 51.5 [FiberContent] 3.9 [SugarContent] 10.7 [ProteinContent] 26.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine chicken, turmeric, star anise, ginger, cinnamon, lemongrass, oil and half the kaffir lime leaves in a large bowl. Season. Toss to combine. Preheat oven to 200°C. Heat a frying pan over medium heat. Add chicken and cook 2 minutes each side or until golden. Transfer to a baking tray. Bake for 20 minutes or until cooked through. Add coconut milk to frying pan with half the palm sugar and half the fish sauce, bring to a simmer. Remove from heat. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well. Boil beans for 2 minutes or until tender but crisp. Refresh under cold water. Drain. Toss with noodles, remaining sugar, fish sauce, lemon juice and coriander. Divide noodles among plates. Top with chicken and sauce. Sprinkle with coconut and remaining lime leaves. Serve with lime wedges.
[Name] Hermits (Better Homes and Gardens 1969) [AuthorId] 801135 [AuthorName] ChibiBarako [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2017-12-18T22:58:00Z [Description] A distinctively different hermit recipe. No molasses, no coffee, but lots of flavor. My mother made these every year. The current BHG recipe is different. [Images] character(0) [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Christmas", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "3 1/2", "1", "1", "1/2", "2", "1", "1/2", "1", "2", "1"] [RecipeIngredientParts] ["shortening", "brown sugar", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "nutmeg", "buttermilk", "milk", "walnuts", "raisins", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1223.8 [FatContent] 49.8 [SaturatedFatContent] 10.6 [CholesterolContent] 62.8 [SodiumContent] 537.5 [CarbohydrateContent] 189.1 [FiberContent] 7.6 [SugarContent] 117.2 [ProteinContent] 15.5 [RecipeServings] nan [RecipeYield] 6 dozen [RecipeInstructions] Thoroughly cream shortening and sugar. Add eggs and beat well. Sift dry ingredients; add to creamed ingredients alternately with buttermilk. Add nuts and fruits. (If you're using a stand mixer, go slowly; this will be hard on the motor.]. Drop by heaping teaspoons onto greased cookie sheet. Bake at 375 about 10-12 minutes.
[Name] Candied Pecans [AuthorId] 419552 [AuthorName] The Captain [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2017-12-18T22:58:00Z [Description] Make and share this Candied Pecans recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["pecan halves", "sugar", "vanilla", "cinnamon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.9 [FatContent] 40.8 [SaturatedFatContent] 3.5 [CholesterolContent] 0.0 [SodiumContent] 304.9 [CarbohydrateContent] 33.9 [FiberContent] 6.0 [SugarContent] 27.5 [ProteinContent] 6.1 [RecipeServings] 8.0 [RecipeYield] 1 Lbs [RecipeInstructions] ["Preheat oven to 250.", "Combine egg whites and vanilla in large bowl and whisk until frothy (i used my kitchenaid w/ whisk attachment].", "In a separate bowl combine Sugar, Salt and Cinnamon.", "Add Pecans to egg white mixture, mix well until coated.", "Slowly pour Sugar mixture into pecans while mixing.", "Pour onto a greased cookie sheet (or use parchment or silpats] and spread the pecans into a single layer.", "Put into oven for 15 minutes then stir the pecans, repeat every 15 minutes for a total of 1 hour. They will be semi soft when warm (still delicious] and will harden when cooled." ]
[Name] Vietnamese Pork and Prawn Lettuce Cups [AuthorId] 181389 [AuthorName] Mazey [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-12-18T22:59:00Z [Description] Make and share this Vietnamese Pork and Prawn Lettuce Cups recipe from Food.com. [Images] character(0) [RecipeCategory] Malaysian [Keywords] ["Asian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["200", "250", "1", "1", "1/4", "1 1/2", "1", "1", "1", "1/2", "1/2", "1", "12", "1/2"] [RecipeIngredientParts] ["ground pork", "lemongrass", "garlic clove", "lime juice", "brown sugar", "fish sauce", "green mango", "carrot", "mint leaf", "coriander leaves", "butter lettuce leaves", "peanuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 377.7 [FatContent] 21.8 [SaturatedFatContent] 5.5 [CholesterolContent] 114.8 [SodiumContent] 754.6 [CarbohydrateContent] 25.4 [FiberContent] 4.0 [SugarContent] 18.6 [ProteinContent] 23.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Heat a wok over high heat. Add pork and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add prawns, lemongrass and garlic. Cook for 2 minutes or until cooked through. Add half each of the lime juice, sugar and fish sauce. Toss to combine. Remove from heat.", "Combine mango, carrot, mint and coriander in a large bowl. Add remaining lime juice, sugar and fish sauce. Add sesame oil. Toss to combine.", "Spoon pork mixture and mango mixture among lettuce leaves. Sprinkle with peanuts to serve." ]
[Name] Jamaican Jerk Brine [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2017-12-18T22:59:00Z [Description] Make and share this Jamaican Jerk Brine recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["3/4", "3/4", "2", "1", "1", "4", "1/2", "1/2", "4", "2", "2", "2", "3", "3", "2", "2", "2"] [RecipeIngredientParts] ["kosher salt", "brown sugar", "liquid smoke flavoring", "white vinegar", "scotch bonnet peppers", "green onion", "lime juice", "garlic cloves", "thyme", "allspice", "garlic", "cayenne pepper", "rubbed sage", "ginger", "nutmeg", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1636.5 [FatContent] 28.4 [SaturatedFatContent] 8.3 [CholesterolContent] 57.6 [SodiumContent] 87727.8 [CarbohydrateContent] 293.7 [FiberContent] 14.6 [SugarContent] 206.6 [ProteinContent] 57.7 [RecipeServings] 1.0 [RecipeYield] 1 gallon [RecipeInstructions] Place all ingredients in stock and bring to a boil. Stir to ensure salt and brown sugar dissolve. Smell and add more spices if its not strong enough. Remove from heat and let cool completely. Place turkey in brine bag (or chicken]. Add cold water until turkey is completely covered. Let sit in brine for 1 hour for each pound.
[Name] Stollen (My Family Christmas Tradition) [AuthorId] 1102893 [AuthorName] All Thumbs [CookTime] PT25M [PrepTime] PT2H30M [TotalTime] PT2H55M [DatePublished] 2017-12-18T23:00:00Z [Description] This is the recipe my mother has used for decades, no idea where she got it from. I don't know how closely this matches anyone else's tradition, but this is ours. Mom's original notes: I began making this recipe in the 60's. The original recipe called for 1/2 cup blanched almonds and 1/2 cup chopped citron. I used this the first year. Karl's Dad (my Grandpa, from Germany) liked the stollen but not the nuts and citron. I (my Mom) didn't care much for the nuts and citron either. Originally I made 2 or 3 stollen from this recipe, now I make 6. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["Christmas", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3 1/2", "1", "1/4", "1", "1 1/4", "2", "8", "1", "1/2", "2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["sugar", "water", "shortening", "sugar", "eggs", "flour", "salt", "nutmeg", "skim milk", "raisins", "currants"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.7 [FatContent] 3.8 [SaturatedFatContent] 0.9 [CholesterolContent] 6.4 [SodiumContent] 47.0 [CarbohydrateContent] 21.4 [FiberContent] 0.8 [SugarContent] 7.5 [ProteinContent] 2.5 [RecipeServings] 60.0 [RecipeYield] 6 loaves [RecipeInstructions] Dissolve yeast and 1 T sugar in 1/4 cup lukewarm water. Cover and allow to rise. Cream shortening, sugar, and eggs. Combine dry ingredients and add alternately with scalded milk and yeast mixture. Knead until smooth. Add raisins, currants, and lemon extract. Cover and let rise until double in bulk. Knead dough again. Divide into 2 to 6 portions, depending on the number (and size] of Stollen you are making. Form each portion into 3 ropes, then braid 3 ropes at a time into one loaf. Place on greased cookie sheet, let rise. Bake at 400 degrees F for 25 minutes. (For 6 smaller loaves, bake 18 minutes.]. Remove from oven to cooling racks. When cool, they may be frosted with a butter cream frosting. The frosting can be decorated with cherries and nuts or simply sprinkles of red and green (which is how Mom did it].
[Name] Awesome Country Apple Fritter Bread [AuthorId] 740235 [AuthorName] Crystelle [CookTime] PT50M [PrepTime] PT25M [TotalTime] PT1H15M [DatePublished] 2017-12-18T23:01:00Z [Description] Make and share this Awesome Country Apple Fritter Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Pennsylvania Dutch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "2/3", "1/2", "2", "1 1/2", "1 1/2", "1 3/4", "1/2", "2", "1/2", "1 -3"] [RecipeIngredientParts] ["light brown sugar", "ground cinnamon", "white sugar", "butter", "eggs", "vanilla extract", "all-purpose flour", "baking powder", "milk", "apples", "powdered sugar", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 424.7 [FatContent] 15.6 [SaturatedFatContent] 9.3 [CholesterolContent] 90.8 [SodiumContent] 240.9 [CarbohydrateContent] 67.2 [FiberContent] 2.2 [SugarContent] 43.2 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 1 9x5 loaf [RecipeInstructions] Bread: Preheat oven to 350. Use a 9x5 loaf pan and spray with non-stick spray or line with foil and spray with non-s'ck spray to get out easily. Mix brown sugar and cinnamon together in a bowl; set aside.In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time until blended in; add in vanilla. Combine & whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended. Mix milk into batter until smooth.Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over apple layer and top with remaining apple mixture then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon. Bake in preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes. Glaze: Mix powdered sugar and milk/cream together until well mixed. Let bread cool for about 15 minutes before drizzling with glaze.
[Name] Banana Pineapple Delights [AuthorId] 2001842394 [AuthorName] Valdez Family [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2017-12-18T23:01:00Z [Description] When I was working at Simcoe Parts Service in Alliston, a group of us decided to do a pot luck, now I was just starting at cooking but I blew up my oven so I asked a friend. She was bringing the delights and I watched her make them. They were eaten in a flash and everyone raved about them, but she wouldn't share the recipe... I went online to find what I could remember and this one came close but I'm posting the directions to how she made it [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001842394/AjCRrre8SrSzyeDZOtVK_22140978_995718960567899_3960813769281491539_n.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "2", "2", "2", "4", "1", "1", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["margarine", "graham crackers", "confectioners' sugar", "eggs", "cornstarch", "vanilla extract", "banana", "lemon juice", "cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.3 [FatContent] 25.0 [SaturatedFatContent] 13.0 [CholesterolContent] 54.0 [SodiumContent] 252.4 [CarbohydrateContent] 57.9 [FiberContent] 1.4 [SugarContent] 44.9 [ProteinContent] 4.1 [RecipeServings] 12.0 [RecipeYield] 12 cups [RecipeInstructions] Preheat oven to 350 degrease F. · Line muffin pan with muffin/cupcake paper cups. · Combine graham cracker crumbs and melted margarine. · Using a tablespoon, spoon 1tbsp of mixture into each cup. Use a glass cup or spatula to press down the mixture making it even. · Bake for 10min and let it cool. · In a medium non-stick saucepan, over medium heat, combine remaining margarine, eggs, confectioners’ sugar, cornstarch, 1/3 of the crushed pineapple, and vanilla. Bring to a boil, stirring frequently. Continue stirring, reduce heat and simmer 8-10 minute Let cool, then spread over crust. · In a medium size bowl cream together whipped topping, 2nd portion of the divided pineapple, shredded coconut, and cream cheese. Mix well and spoon over custard mixture. · Peel and slice banana, dipping each piece in lemon juice to prevent browning. Place on the whipped mixture. · Garnish with chopped walnuts, cherries, remaining pineapple, and chocolate shavings. · Keep refrigerated until serving.
[Name] Pineapple Coleslaw [AuthorId] 2001842394 [AuthorName] Valdez Family [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-18T23:02:00Z [Description] The original recipe is for apples but my friend and I were doing a Pineapple themed dinner so I changed this one; I made this one with my daughter, a great way to teach her veggies. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001842394/FelxIPpBQDyEvmlrVRtX_Coleslaw.JPG" [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "2", "2", "1", "1/2", "1/2", "2", "2/3", "2", "2", "1/2", NA, NA] [RecipeIngredientParts] ["purple cabbage", "celery ribs", "carrots", "English cucumber", "onion", "Dijon mustard", "mayonnaise", "sour cream", "minced garlic cloves", "pineapple tidbits", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 43.6 [FatContent] 0.9 [SaturatedFatContent] 0.4 [CholesterolContent] 1.6 [SodiumContent] 74.5 [CarbohydrateContent] 8.5 [FiberContent] 2.1 [SugarContent] 4.7 [ProteinContent] 1.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] · Place all your cut julienne vegetables in a large bowl. Sprinkle with pineapple juice. · In a separate bowl mix, Dijon mustard, mayonnaise, sour cream, garlic and crushed pineapple. · Pour dressing over vegetables and mix well. · Season with salt and pepper. · Garnish with chopped walnuts.
[Name] Pork Stroganoff [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2017-12-18T23:02:00Z [Description] Make and share this Pork Stroganoff recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1", "3", "1/4", "1/2", "4"] [RecipeIngredientParts] ["boneless pork chop", "onion", "canola oil", "sweet paprika", "bell peppers", "tomato paste", "heavy cream", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 633.2 [FatContent] 26.8 [SaturatedFatContent] 10.4 [CholesterolContent] 116.7 [SodiumContent] 200.4 [CarbohydrateContent] 65.7 [FiberContent] 4.0 [SugarContent] 5.9 [ProteinContent] 31.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the rice. Cut the port into 1/2-inch slices. Peel, halve and thinly slice the onions. Heat the oil in a large skillet over medium-high heat and state the meat for 3 minutes. Add the paprika, onion, and bell peppers and cook for another 3 minutes. Add the tomato paste and cook for 1 minute. Pour in the cream and simmer for 2 minutes. Season with salt and pepper. Serve the stroganoff over rice.
[Name] Meatloaf With Apple, Green Onion, and Bell Pepper [AuthorId] 1436160 [AuthorName] GibbyLou [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2017-12-18T23:02:00Z [Description] Make and share this Meatloaf With Apple, Green Onion, and Bell Pepper recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "4", "2", "1", "1", "1/4", "1/4", "2", "2", "3", "1", "1"] [RecipeIngredientParts] ["ground beef", "bacon", "ground fennel", "salt", "egg", "tomato paste", "parmesan cheese", "green bell peppers", "garlic cloves", "green onions", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 537.6 [FatContent] 36.7 [SaturatedFatContent] 14.4 [CholesterolContent] 156.0 [SodiumContent] 1230.7 [CarbohydrateContent] 20.7 [FiberContent] 4.0 [SugarContent] 8.4 [ProteinContent] 31.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350°F Put the meat in a large bowl. Toast the bread and let cool slightly before crumbling. Roughly chop the bacon. Using clean hands, mix the meat with toast crumbs, 2/3 of the bacon, 4 tsp fennel seeds, salt, egg, tomato paste, and cheese. Cut the peppers into 1-inch pieces and roughly chop the garlic and green onions. Heat the butter in a skillet. Saute the remaining bacon, peppers, green onion, garlic and the remaining fennel seeds over low heat for 5 minutes, stirring occasionally. Meanwhile, cut the apple into quarters and remove the core. Cut each quarter into 6 wedges. Remove the pan from the heat and toss the vegetables with the chopped apple. Add to the meat mixture and mix thoroughly. Press the meat into a 9X5-inch loaf tin, smoothing the top. Bake about 50 minutes, until golden brown and the internal temperature reaches 160°F Allow to cool for 30 minutes.
[Name] Aloo Ghobi [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-12-19T01:01:00Z [Description] Make and share this Aloo Ghobi 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/53/46/93/LrdThd8RkOngSUYlcpKA_Aloo ghobi s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/93/najvVqeSPaXVD4aikK1g_December%204%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/93/ypmwmapDRDKfFZ2hwp4a_Potatoes and cauliflower s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/93/U2bRg6OS8uBRVjcjZ7YX_website.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/93/qWgU5f4qQmSJQQLWVI5u_December%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/93/5TUCggbVSy2FytMQVkFh_December%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/2rIBbNRWGwxKAH7wTSHw_aloo%20ghobi%20july.jpg"] [RecipeCategory] Potato [Keywords] ["Cauliflower", "Vegetable", "Indian", "Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "500", "4", "1", "4 -5", "1", "1/2", "1/4", "1/2", "1", NA, "1"] [RecipeIngredientParts] ["potatoes", "cauliflower", "olive oil", "whole cumin seed", "red chilies", "cumin seed", "turmeric", "chili powder", "salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1077.5 [FatContent] 24.0 [SaturatedFatContent] 4.2 [CholesterolContent] 0.0 [SodiumContent] 1660.1 [CarbohydrateContent] 191.9 [FiberContent] 73.3 [SugarContent] 70.6 [ProteinContent] 70.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Boil the potatoes and let them cool. Soak the cauliflower in cold water for 30 minutes. Then drain. Cut the potatoes into 20 mm cubes. Cut the cauliflower into flowerettes (about 40 mm across].", "Heat the oil in a wok and add the whole cumin seeds. Stir fry until they begin to pop (a few seconds]. Add the cauliflower and stir fry for about 3 minutes. Cover and simmer for a further 3 minutes. Add the potato cubes, the chilies, ground cumin, ground coriander, turmeric, chili powder, salt and pepper and mix well without breaking up the potatoes. Cook covered for a further 5 minutes. Sprinkle on the chopped coriander prior to serving." ]
[Name] Sesame Ginger Tofu and Veggie Stir Fry [AuthorId] 1042494 [AuthorName] Spencer 2 [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2017-12-19T11:01:00Z [Description] Flavorful tofu and veggie stir fry! The tofu is loaded with the sesame-ginger flavor and is crispy without deep frying. This stir fry is healthy and can be eaten with rice, quinoa or on its own. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["14", "2", "3", "2 1/2", "1", "1", "1 1/2", "1 1/2", "3", "1", "1/4", "3", "2", "1"] [RecipeIngredientParts] ["extra firm tofu", "cornstarch", "green beans", "carrot", "ginger", "ginger powder", "garlic", "soy sauce", "rice vinegar", "red pepper flakes", "brown sugar", "water", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 412.4 [FatContent] 25.6 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 1062.2 [CarbohydrateContent] 35.6 [FiberContent] 5.7 [SugarContent] 19.4 [ProteinContent] 15.7 [RecipeServings] nan [RecipeYield] 4 cups [RecipeInstructions] Slice tofu into 3-4 horizontal slices. Drain well by placing between 2 cookie sheets lined with paper towels. Weight down the top cookie sheet with canned goods or a cast iron skillet to \"press\" the moisture out of the tofu. Keep changing the paper towels until no more moisture can be pressed from the tofu. This is the key to crispy tofu. Once dry, cut the tofu up into 1\" cubes and toss with 1 tablespoon of cornstarch to coat. While drying the tofu, prepare the sauce. Combine sesame oil, ginger, garlic, rice vinegar, soy sauce, red pepper flakes, brown sugar, 1 tablespoon cornstarch and water. Mix in blender or food processor until completely smooth. Set aside. In a large skillet over medium-high heat, add 1 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and fry for 3-5 minutes. Flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is carmelized, remove to plate and keep warm. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or just to al dente. Add the sauce and let it thicken just slightly. Add the tofu and sesame seeds and stir to coat. Cook for an additional 1-2 minutes or until the tofu has soaked up all the flavors. Serve warm with rice or quinoa or on its own. Eat right away as the tofu will lose its crispiness as it sits and cools.
[Name] Ham and Cheese Pinwheels [AuthorId] 2001731116 [AuthorName] Kelsey L. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-19T18:24:00Z [Description] A hot ham and cheese pinwheel appetizer that's always a hit! I found this recipe on Delish last year and have made it multiple times! [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "2", "8", "4", "1/4", "2", "1"] [RecipeIngredientParts] ["deli ham", "Dijon mustard", "swiss cheese", "butter", "garlic powder", "parsley", "poppy seed"] [AggregatedRating] nan [ReviewCount] nan [Calories] 198.2 [FatContent] 12.2 [SaturatedFatContent] 6.7 [CholesterolContent] 47.9 [SodiumContent] 432.6 [CarbohydrateContent] 11.9 [FiberContent] 1.1 [SugarContent] 1.1 [ProteinContent] 10.3 [RecipeServings] 12.0 [RecipeYield] 24 pinwheels [RecipeInstructions] Preheat oven to 350. Grease an 8x8 baking pan with cooking spray. on a lightly floured surface, unroll dough and separate the sheet into rectangles. Pinch the perforations to seal. Spread mustard onto each rectangle and top with sliced ham and cheese. Starting with one short side, roll up each rectangle. Pinch the edges to seal. Cut each roll into 5-6 slices. Place cut side up in baking pan. In a small bowl, whisk together melted butter, garlic powder, and parsley. Brush over pinwheels, and sprinkle poppy seeds on top. Bake for 12-15 minutes, or until the rolls are golden.
[Name] Banana Nut Bread [AuthorId] 2001869175 [AuthorName] Trish B. [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2017-12-19T18:25:00Z [Description] Make and share this Banana Nut Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Dessert", "Brunch", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "1 1/2", "4", "2", "1", "2", "3/4", "1", "1/2", "3/4"] [RecipeIngredientParts] ["butter", "sugar", "bananas", "eggs", "vanilla", "flour", "salt", "baking soda", "milk", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 197.2 [FatContent] 7.8 [SaturatedFatContent] 4.7 [CholesterolContent] 37.8 [SodiumContent] 221.7 [CarbohydrateContent] 30.3 [FiberContent] 0.9 [SugarContent] 17.9 [ProteinContent] 2.5 [RecipeServings] 20.0 [RecipeYield] 2 Loafs [RecipeInstructions] Cream butter and sugar thoroughly. Add mashed bananas, eggs and vanilla mix thoroughly. Add flour, salt and baking soda mix thoroughly. Add milk, and nuts (if desired]. Mix all the ingredients well. Pour into (2] greased and floured loaf pans. Bake at 35o degrees for 1 hour 15 minutes or until browned on top. Makes 2 loafs.
[Name] Nutty Dark Chocolate Bark [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-19T19:38:00Z [Description] Make and share this Nutty Dark Chocolate Bark 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/qUNTu5uQQ4K4lkwo8ocB_GKNOW115_Jacques%20Torres-H-V_010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/97/ShqPt42DRgO0JJdGDPkW_GKNOW115_Jacques%20Torres-H-V_001.jpg"] [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1", "1"] [RecipeIngredientParts] ["dark chocolate", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.0 [FatContent] 21.7 [SaturatedFatContent] 8.8 [CholesterolContent] 0.0 [SodiumContent] 6.1 [CarbohydrateContent] 10.5 [FiberContent] 5.9 [SugarContent] 0.9 [ProteinContent] 6.1 [RecipeServings] nan [RecipeYield] 18 pieces [RecipeInstructions] Line a sheet tray with parchment paper and set aside. Place ¾ of the chocolate in a large glass bowl and microwave on high power for 20 to 30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining chocolate and allow to sit at room temperature, stirring often, until it’s completely smooth, slightly cooled, and glossy. Stir in almonds and hazelnuts. Pour mixture onto prepared sheet tray and, using a small offset spatula, smooth into a rough rectangle, using the thickness of the nuts as a guide. Refrigerate until firm, 30 minutes to 1 hour. Crack or cut bark into equal pieces and enjoy.
[Name] Fruity White Chocolate Bark [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-19T19:38:00Z [Description] Make and share this Fruity White Chocolate Bark 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/53/46/98/8UB3E3juTMerVygYbBRH_GKNOW115_Jacques%20Torres-H-V_010.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/46/98/W0yCVXvxS0GeU2MeyeXM_GKNOW115_Jacques%20Torres-H-V_001.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["16", NA, "1/4", "1/4", "4", "1/4", NA, NA] [RecipeIngredientParts] ["white chocolate", "dried raspberries", "pistachios", "dragees", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.3 [FatContent] 8.9 [SaturatedFatContent] 5.0 [CholesterolContent] 5.3 [SodiumContent] 22.7 [CarbohydrateContent] 15.4 [FiberContent] 0.2 [SugarContent] 15.0 [ProteinContent] 1.8 [RecipeServings] nan [RecipeYield] 18 pieces [RecipeInstructions] Line a sheet tray with parchment paper and set aside. Place ¾ of the chocolate in a large glass bowl and microwave on high power for 20 to 30 seconds. Stir with a rubber spatula. Continue to heat and stir in 30-second increments until the chocolate is just melted. Immediately add the remaining chocolate and allow to sit at room temperature, stirring often, until it’s completely smooth, slightly cooled, and glossy. If desired, split chocolate into two bowls. Using powdered food coloring, tint one bowl to desired color. Pour white chocolate in an even layer onto prepared sheet tray. Drizzle tinted chocolate over white chocolate, then, using a toothpick or skewer, marble together until desired pattern is achieved. Working quickly, scatter strawberries, raspberries, candied oranges, and pistachios over top of chocolate. Sprinkle with gold dragees, and then splatter with gold highlighter. Refrigerate bark until firm, 30 minutes to 1 hour. Crack or cut bark into equal pieces and enjoy.
[Name] Grapes in Port Wine Sauce [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-12-19T20:04:00Z [Description] During fall and holiday entertaining, desserts often command the spotlight. For inspiration, use the beautiful, vibrant colours of autumn to inspire unique desserts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/1fCgrCMoT0SXpdqzRijQ_90782H.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3"] [RecipeIngredientParts] ["port wine", "cinnamon stick", "honey", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 17.6 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml], about 15 to 20 minutes.", "Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days.", "Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti." ]
[Name] Grapes in Port Wine Sauce [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2017-12-19T20:06:00Z [Description] During fall and holiday entertaining, desserts often command the spotlight. For inspiration, use the beautiful, vibrant colours of autumn to inspire unique desserts. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/lYgTuKQGSw2NDxBFCuUY_90782H.jpg" [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "3"] [RecipeIngredientParts] ["port wine", "cinnamon stick", "honey", "grapes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 21.9 [FiberContent] 0.7 [SugarContent] 17.6 [ProteinContent] 0.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Combine wine, orange peel, cinnamon stick and honey in a saucepan and bring to a boil, stirring to dissolve honey. Reduce heat to medium-low and simmer until liquid is reduced to about 1/3 cup (80ml], about 15 to 20 minutes.", "Using a slotted spoon, remove the orange peel and cinnamon stick and discard. Stir in grapes. Allow to sit, stirring occasionally, for at least an hour or up to two hours at room temperature, or refrigerate in an airtight container for up to three days.", "Serve over ice cream, frozen yogurt or in a small dish on its own, with biscotti." ]
[Name] Raspberry Linzer Thumbprint Cookies [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-19T20:17:00Z [Description] Holiday baking shouldn't feel like an obligation, but when you're trying to tackle a complicated recipe, the stress starts to stack up. Ready in 20 minutes or less, recipes like the one below will take the ache out of baking and get you feeling festive. Start with the Anything Goes Cookie Dough base, then add flavours and mix-ins to create unique yummy treats. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/9GXMZyROSOe9sHfpYL5Q_91204H.jpg" [RecipeCategory] Healthy [Keywords] ["Baking", "< 15 Mins", "Oven"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", "1", "1/4", "2", "1", "3/4", "1", "1/4", "2/3"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "light brown sugar", "granulated sugar", "eggs", "vanilla extract", "lemon peel", "icing sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 884.3 [FatContent] 16.6 [SaturatedFatContent] 1.9 [CholesterolContent] 93.0 [SodiumContent] 675.9 [CarbohydrateContent] 170.4 [FiberContent] 5.5 [SugarContent] 100.8 [ProteinContent] 16.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F (190°C]. Combine flour, baking soda and salt in a medium bowl; set aside. Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix just until blended. Stir in almonds and lemon peel. Drop by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm] apart. Bake 7 minutes or until edges are golden. Immediately make an indentation in centres of cookies with the back of a round measuring spoon. Cool cookies on sheets for 2 minutes on a wire rack; remove cookies from sheets and cool completely. Sprinkle with icing sugar, then fill indentations evenly with jam; about a half teaspoon each.
[Name] Vegan Gluten-Free Gingerbread Cookies [AuthorId] 2001872406 [AuthorName] NeleLiivlaid [CookTime] PT1H [PrepTime] PT7H [TotalTime] PT8H [DatePublished] 2017-12-20T21:44:00Z [Description] Healthy Candida diet friendly gluten-free vegan gingerbread cookies that don't use refined sugar or oil, but are so delicious nevertheless. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/02/RTjeO7eBQaeBowN0QhSF_Gingerbread-0666-Editprocessed.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001872406/6TPsNeFTFico51WaSiAm_Gingerbread-0677processed.jpg"] [RecipeCategory] Dessert [Keywords] ["Vegan", "Egg Free", "Free Of...", "Winter", "Spicy", "Christmas", "Sweet", "Baking", "For Large Groups", "Oven", "Small Appliance", "From Scratch"] [RecipeIngredientQuantities] ["100", "100", "100", "3", "1", "1", "1/4", "1/4", "1/4", "1/4", "3", "1/2", "1/4", "10", "3", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["buckwheat flour", "rolled oats", "carob powder", "cinnamon", "ground ginger", "ground cloves", "ground nutmeg", "cardamom", "ground allspice", "black pepper", "applesauce", "liquid stevia", "artificial sweetener", "salt", "almond butter", "peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 83.6 [FatContent] 4.3 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 55.7 [CarbohydrateContent] 9.6 [FiberContent] 2.0 [SugarContent] 0.6 [ProteinContent] 2.9 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you’ll not have oily clumps. Then, in a large bowl, mix together the dry ingredients (flours, carob and spices]. Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters] and let sit for a few minutes until the ground chia seeds absorb the liquid. Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand. Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours. Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour] on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there’s flour underneath and that it wouldn’t stick to the surface. Add flour if it starts to stick. Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper. Bake for 10 minutes (175°C, 350°F], and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down. For egg-free royal icing grind 100 grams (3.5oz] of xylitol into powder (confectioner’s sugar]. Whisk in 2.5 tbsps. of coconut milk and it’s ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple. Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.
[Name] Shredded Chicken Enchiladas With Red Sauce [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT30M [PrepTime] PT4H30M [TotalTime] PT5H [DatePublished] 2017-12-20T21:44:00Z [Description] Plan ahead to cook chicken slowly in crock pot. It's well worth the wait! Alternatively, you can boil the chicken in chicken stock for about 20 minutes if you are in a hurry. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Mexican"] [RecipeIngredientQuantities] ["3 -4", "2", "1/2", "2", "32", "12", "2", "3", "12", "1/2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "salsa", "black olives", "green onions", "white flour tortillas", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.3 [FatContent] 5.8 [SaturatedFatContent] 1.4 [CholesterolContent] 21.1 [SodiumContent] 1162.3 [CarbohydrateContent] 32.6 [FiberContent] 3.2 [SugarContent] 5.3 [ProteinContent] 12.7 [RecipeServings] 12.0 [RecipeYield] 12 Enchiladas [RecipeInstructions] ["Cook and shred the chicken. I cooked mine in the slow cooker with the taco seasoning package in 28 ounces of chicken stock. The chicken just peeled apart. I cooked it on low for about 3-4 hours.", "Preheat oven to 425 deg F.", "Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup of the taco shredded cheese and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.", "Spray a 9x13 pan with cooking spray and spread a very thin layer of enchilada sauce on the bottom.", "Line up the enchiladas in the 9x13 pan, seam side down.", "Put 2 T. of enchilada sauce in each tortilla and spread to the edges. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.", "Lightly spray the exposed tortillas with cooking spray (or brush lightly with olive oil]. This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.", "Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tablespoons fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.", "Remove from the oven and let stand 5-10 minutes prior to serving. Feel free to add a dollop (or two!] of sour cream, sliced black olives, green onion, and/or some more chopped cilantro for a garnish if you'd like." ]
[Name] Best Banana Bread [AuthorId] 2001870016 [AuthorName] Nomadic Chef [CookTime] PT55M [PrepTime] PT10M [TotalTime] PT1H5M [DatePublished] 2017-12-20T21:45:00Z [Description] Having lived in the jungle on Kauai, we had many banana trees. So banana recipes were always in demand. This banana bread recipe is very flexible and quite delicious. Plus it is probably the easiest recipe ever to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001870016/rjZ9iBUAT7aJhjW6GX9E_IMG_1141.JPG" [RecipeCategory] Breads [Keywords] ["Breakfast", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3 -4", "1/4", "1", "1 1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["bananas", "butter", "sugar", "flour", "salt", "egg", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.2 [FatContent] 6.7 [SaturatedFatContent] 3.9 [CholesterolContent] 38.5 [SodiumContent] 290.7 [CarbohydrateContent] 53.0 [FiberContent] 1.8 [SugarContent] 30.4 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Mash the bananas well with a fork. Add all the rest of the ingredients and stir well to remove lumps. Add chocolate chips, nuts or what ever your prefer. Use your own judgement on how much, but 1 - 1 1/2 cups of these goodies is about right. Stir well. Pour into larger greased or Pammed bread pan (Or make two small versios]. Bake at 350 for about an hour. Test with a knife if unsure. It usually browns up well and then bursts open at the top near the end. You can also use a muffin pan. Let cool and slice as needed. If you've left out the chocolate, you can toss in the toaster to warm a slice up in the morning. This bread/muffins freezes well and when I would have a huge harvest of bananas I would put up nearly a dozen loaves for the freezer and gifts. You can store your loaf in a loosely zipped storage back. In the fridge or not. It generally doesn't last long as it is so tasty.
[Name] Classic Pecan Pie [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-21T19:00:00Z [Description] Make and share this Classic Pecan Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/LHoXjdCScuamX2H9HMhw_thumb_600%20(1).jpg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "2", "3/4", "3", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["eggs", "light corn syrup", "dark corn syrup", "light brown sugar", "butter", "vanilla extract", "salt", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.7 [FatContent] 33.2 [SaturatedFatContent] 6.9 [CholesterolContent] 81.2 [SodiumContent] 360.3 [CarbohydrateContent] 62.9 [FiberContent] 3.4 [SugarContent] 31.2 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees. In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and pecans. Pour pecan mixture into pie crust. Bake in oven for one hour or until firm; let cool for one hour before serving.
[Name] Chicken, Lemon and Rosemary Traybake [AuthorId] 2001040295 [AuthorName] The 500 Chef [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-21T20:13:00Z [Description] Make and share this Chicken, Lemon and Rosemary Traybake 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/tidPmLLsRFuxGSZx4EQJ_887C4DD5-E4B5-4989-BC93-15CA4EE87A0F.jpeg" [RecipeCategory] One Dish Meal [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["500", "2", "6 -8", "8", "100", "1", "2 -3", "100", "200"] [RecipeIngredientParts] ["new potatoes", "olive oil", "chicken thighs", "shallots", "bacon", "lemon", "rosemary sprigs", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 639.3 [FatContent] 40.3 [SaturatedFatContent] 10.9 [CholesterolContent] 137.0 [SodiumContent] 401.9 [CarbohydrateContent] 32.5 [FiberContent] 3.2 [SugarContent] 2.4 [ProteinContent] 32.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp. Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 minutes Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
[Name] Chili With Black Beans and Poblano Peppers [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-21T21:07:00Z [Description] Make and share this Chili With Black Beans and Poblano Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "2", "2", "20", "1", "16", "2", "8", "8"] [RecipeIngredientParts] ["scallions", "garlic cloves", "chili beans", "ground turkey", "Mexican chili powder", "tomatoes", "cheddar cheese", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 891.2 [FatContent] 38.1 [SaturatedFatContent] 18.4 [CholesterolContent] 173.3 [SodiumContent] 1136.6 [CarbohydrateContent] 74.9 [FiberContent] 15.6 [SugarContent] 8.7 [ProteinContent] 66.6 [RecipeServings] 4.0 [RecipeYield] 6 cups [RecipeInstructions] Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Core and seed poblano, then cut into ½-inch squares. Drain and rinse beans. Heat a drizzle of oil in a large pan over medium-high heat. Add turkey, breaking it up into pieces. Cook, tossing occasionally, until browned at the edges and no longer pink, 5-6 minutes. Season with salt and pepper. Remove from pan with a slotted spoon and set aside. Remove pan from heat and carefully pour out and discard any excess grease left by turkey. Return to medium-high heat and add scallion whites, poblano, and garlic. Cook, tossing, until lightly browned and softened, 5-6 minutes. Add chili powder to pan and toss to coat veggies. Cook until fragrant, about 30 seconds. Season with salt and pepper. Add stock concentrate, beans, tomatoes, beef, and 1 cup water to pan and stir to combine. Bring to a boil, then lower heat and let simmer until thick and stew-like, about 10 minutes. Let it simmer longer for a stronger flavor. Season with salt and pepper. Divide chili between bowls. Sprinkle with cheddar and scallion greens. Dollop with sour cream and serve.
[Name] Beef Tenderloin- Slow Roasted [AuthorId] 2001840798 [AuthorName] Stameyjcck [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2017-12-21T21:07:00Z [Description] Make and share this Beef Tenderloin- Slow Roasted recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1", NA, "4", "4", "1"] [RecipeIngredientParts] ["beef tenderloin", "unsalted butter", "thyme", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.7 [FatContent] 19.0 [SaturatedFatContent] 10.3 [CholesterolContent] 65.4 [SodiumContent] 22.7 [CarbohydrateContent] 0.8 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 4-6 [RecipeInstructions] DIRECTIONS. 1. The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights. When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C]. Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C] on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C] for rare or 130°F (54°C] for medium-rare, about 2 minutes total. Proceed to step 5. To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C] for rare or 130°F (54°C] for medium-rare, about 1 1/2 minutes. Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce. Notes: For best results, season and trim the meat and allow it to rest at least overnight uncovered in the refrigerator to improve seasoning, browning, and texture. A center-cut beef tenderloin is also called a chateaubriand. Ask your butcher for it, or buy a whole tenderloin and trim it yourself, reserving the ends for another use. Plan on 1/2 pound of meat per person.
[Name] Easy Rice Krispy Bites [AuthorId] 258613 [AuthorName] NZR3505 [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-21T21:08:00Z [Description] The taste of rice krispy squares with no mess, no fuss and no waiting! A great snack that the kids can make with you in no time at all. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/258613/Jb2JokaQx6hwizWLxUNs_Picture.JPG" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["400", "640", "1"] [RecipeIngredientParts] ["large marshmallows", "pure maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 571.0 [FatContent] 0.9 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 493.5 [CarbohydrateContent] 135.2 [FiberContent] 0.7 [SugarContent] 60.1 [ProteinContent] 6.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] If desired, draw a face on the marshmallow using a tube of icing (or melted chocolate],. Pour the maple syrup into a microwave safe bowl and heat until warm (about 30 seconds] in the microwave. In a separate bowl, place about a cup of dry Rice Krispies. Place a strip of wax paper (or parchment paper] on your counter. Prepare marshmallows one at a time as follows: hold a marshmallow in your hand, dip the bottom half of the marshmallow in the warm maple syrup, then coat the sticky portion of the marshmallow into the dry Rice Krispies. Place (cereal side down] on the wax paper to dry. If desired, use a tube of icing (or some melted chocolate] to draw a face on the marshmallows.
[Name] Hash Browns [AuthorId] 2001194892 [AuthorName] Michael M. [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2017-12-22T13:35:00Z [Description] Make and share this Hash Browns recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Low Protein", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "3", "1", "1", "1"] [RecipeIngredientParts] ["unsalted butter", "ghee", "russet potatoes", "fresh ground black pepper", "cayenne pepper", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.6 [FatContent] 23.2 [SaturatedFatContent] 14.6 [CholesterolContent] 61.0 [SodiumContent] 594.1 [CarbohydrateContent] 28.0 [FiberContent] 3.5 [SugarContent] 1.3 [ProteinContent] 3.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat butter in a small saucepan over medium heat until foamy, about 3 minutes. Don’t let butter brown; reduce heat if needed. Skim off solids; discard. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Transfer immediately to a large bowl of cold water; stir until water is cloudy. Drain and rinse potatoes well under cold running water to remove any excess starch, which can make hash browns gummy. Transfer to a large kitchen towel. Gather together ends of towel and twist over sink, squeezing firmly to wring out as much liquid as possible (another step that ensures crisp results]. Open towel and toss potatoes to loosen. Gather up towel and wring out potatoes once more. Transfer potatoes to a medium bowl and toss with pepper, cayenne, and 1 teaspoons salt (make sure seasonings are evenly distributed]. Heat 4 Tbsp. clarified butter or ghee in a large nonstick skillet over medium-high. Add potatoes and cook, undisturbed, until a deep golden crust forms on bottom, about 5 minutes. Break up potatoes with a heatproof rubber spatula and continue to cook, turning occasionally with spatula and adding 1–2 Tbsp. clarified butter or ghee if pan becomes dry or potatoes start to stick, until crisped and browned all over, 8–10 minutes. Transfer to paper towels to drain; season with salt.
[Name] Baked Rigatoni With Broccoli, Green Olives and Pancetta [AuthorId] 1529208 [AuthorName] MattMattBoBatt [CookTime] PT1H [PrepTime] PT25M [TotalTime] PT1H25M [DatePublished] 2017-12-22T18:05:00Z [Description] Make and share this Baked Rigatoni With Broccoli, Green Olives and Pancetta recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1 1/2", "3", "2", "1/2", "3", NA, NA, "1 1/2", "4", "1", "1", "1", "2", "3/4"] [RecipeIngredientParts] ["unsalted butter", "plum tomatoes", "garlic cloves", "fresh thyme sprigs", "basil leaves", "olive oil", "kosher salt", "fresh ground black pepper", "broccoli", "pancetta", "onion", "green olives", "rigatoni pasta", "ricotta cheese", "parmigiano-reggiano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 692.0 [FatContent] 33.4 [SaturatedFatContent] 14.6 [CholesterolContent] 128.1 [SodiumContent] 648.6 [CarbohydrateContent] 72.8 [FiberContent] 8.1 [SugarContent] 7.9 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 425 degrees. Butter a 9x13 baking dish. One a rimmed baking sheet, toss tomatoes, garlic thyme and basil sprigs with 1 tbsp olive oil and season with salt and pepper. Roast for 20 minutes until softened and browned in spots, and then let cool. Discard thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices. On another rimmed baking sheet, toss the broccoli florets with 1 tbsp olive oil and season with salt and pepper. Roast for 15 minutes until crisp-tender. In a large, deep skillet, heat 1 tbsp olive oil over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add Onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in olives, tomatoes, and garlic and the 2 tbsp of butter. Keep warm. In a pot of salted, boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet, along with the reserved cooking water, broccoli, ricotta, torn basil, and 1/2 cup. of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle remaining 1/4 cup of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving.
[Name] Lemon Cheesecake With Sour Cream and Raspberry [AuthorId] 2849190 [AuthorName] DrBuzzetta [CookTime] PT2H30M [PrepTime] PT30M [TotalTime] PT3H [DatePublished] 2017-12-23T14:33:00Z [Description] I love making cheesecakes and coming up with new combinations. This is one I made for a potluck for the Family Literacy class I teach. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/12/7hPElZjRyGnkjDHjGOry_F3F73E08-455D-4CBD-8DB2-950F10F8B8CC.jpeg" [RecipeCategory] Cheesecake [Keywords] ["Dessert", "Birthday", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "1", "6", "48", "1 1/2", "2", "1", "3", "2", "1", "2", "6", "4", "1", "1/4", "3"] [RecipeIngredientParts] ["sugar", "butter", "cream cheese", "sugar", "vanilla extract", "lemon", "eggs", "lemon juice", "sour cream", "sugar", "frozen raspberries", "sugar", "cornstarch", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 723.1 [FatContent] 44.9 [SaturatedFatContent] 24.0 [CholesterolContent] 178.1 [SodiumContent] 415.4 [CarbohydrateContent] 75.0 [FiberContent] 3.3 [SugarContent] 54.3 [ProteinContent] 8.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375ºF.", "Combine vanilla wafer crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter.", "Press into the bottom of a 10-inch springform pan.", "Bake for 15 minutes or until golden brown. Let it cool a bit while you mix the filling.", "Lower oven temperature to 300ºF and place a shallow baking pan filled with water on the rack below where the cheesecake will be to create moisture in the oven.", "Cream together the cream cheese (softened], sugar, zest of one whole lemon, and vanilla until smooth and fluffy.", "Add three eggs and two egg yolks to the cream cheese and mix until velvety. Scrape bowl, and mix for another 30-60 seconds.", "Pour into springform pan, and bake for 2-2½ hours until the top is a light golden brown. Then shutoff oven, and leave the cheesecake in the oven to cool with the door slightly ajar—I use a wooden spoon handle to prop the door open about ½ inch.", "Once the cheesecake has cooled in the oven for 1-2 hours take it out of the oven.", "Preheat oven to 300ºF.", "In a bowl, mix together sour cream and 6 tablespoons sugar. Spread it in the middle of the cheesecake leaving about ½ inch on the outside edge uncovered.", "Bake for about 7 minutes to allow the sour cream to set.", "In a saucepan, heat the frozen raspberries over a medium-high heat until they breakdown and become a sauce, about 8-10 minutes.", "Add 1 cup sugar, and bring to a gentle boil while stirring continuously.", "Mix 1/4 cup cornstarch with 3 tablespoons of cold water in a small cup. Add it to the raspberries in the saucepan.", "Boil for one minute while stirring vigorously as it thickens.", "Remove from heat and allow to cool completely.", "Right before serving the cheesecake, spread about half the raspberry mixture over the top of the sour cream. Serve the remaining raspberry mixture on the side for people to add more to their individual portion if they would like." ]
[Name] Cabbage Beef Soup [AuthorId] 1969303 [AuthorName] shappell [CookTime] PT1H10M [PrepTime] PT10M [TotalTime] PT1H20M [DatePublished] 2017-12-23T16:01:00Z [Description] Make and share this Cabbage Beef Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1/4", "1/4", "2", "1", "1/2", "1", "3 1/2", "4"] [RecipeIngredientParts] ["lean ground beef", "garlic powder", "pepper", "celery ribs", "kidney beans", "cabbage", "diced tomatoes", "water", "beef bouillon granules"] [AggregatedRating] nan [ReviewCount] nan [Calories] 124.3 [FatContent] 4.3 [SaturatedFatContent] 1.7 [CholesterolContent] 24.7 [SodiumContent] 358.3 [CarbohydrateContent] 10.9 [FiberContent] 3.9 [SugarContent] 4.0 [ProteinContent] 10.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.Yield: 12 servings (3 quarts].
[Name] Special Rice Krispie Treats [AuthorId] 1087214 [AuthorName] Mardimus [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2017-12-23T17:47:00Z [Description] My buddy Blatt's mother used to make these and we would go through an entire batch in one sitting.  They are a perfect twist to the rice krispie treat.   [Images] character(0) [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "6", "6", "6"] [RecipeIngredientParts] ["sugar", "light corn syrup", "peanut butter", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 470.1 [FatContent] 19.4 [SaturatedFatContent] 8.2 [CholesterolContent] 0.0 [SodiumContent] 209.2 [CarbohydrateContent] 73.2 [FiberContent] 2.2 [SugarContent] 44.8 [ProteinContent] 7.3 [RecipeServings] 12.0 [RecipeYield] 1 dozen [RecipeInstructions] Boil sugar and corn syrup just til sugar melts and bubbles start to form. Remove pan from heat and stir in peanut butter and 6 cups Rice Krispies. Press into buttered 9 x 13 pan. Melt chocolate chips and butterscotch chips in microwave and spread over the top. Enjoy!
[Name] The Best Cheeseball Ever [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-23T18:45:00Z [Description] I was skeptical about the pineapple in this recipe, but you really can't tell that's what it is. It was delicious, and I'd make this again. I rolled mine in spicy almonds. Super simple, and delicious. Serving size is estimated. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["16", "15 1/4", "2", "3", NA] [RecipeIngredientParts] ["cream cheese", "crushed pineapple", "green onions", "pecans", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 182.8 [FatContent] 15.6 [SaturatedFatContent] 8.8 [CholesterolContent] 50.0 [SodiumContent] 147.0 [CarbohydrateContent] 9.0 [FiberContent] 0.5 [SugarContent] 7.8 [ProteinContent] 3.0 [RecipeServings] nan [RecipeYield] 10-15 2 cheese balls [RecipeInstructions] Whip cream cheese until light and fluffy. Add the pineapple, seasoned salt, and green onions until well mixed. Form mixture into a ball. This was easier if I refrigerated the cheese ball for an hour before this step. I also found I preferred splitting this into 2 normal sized cheese balls instead of 1 huge cheese ball because it was easier to handle. Roll the ball in the nuts. Serve with crackers.
[Name] Gingerbread Pancakes [AuthorId] 1046873 [AuthorName] Eldila [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-12-24T09:49:00Z [Description] Make and share this Gingerbread Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "Christmas", "Brunch", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2 1/2", "1/4", "2", "1", "1/4", "1/2", "1 1/3", "1/2", "3", "2"] [RecipeIngredientParts] ["flour", "baking powder", "baking soda", "ground ginger", "ground cinnamon", "ground cloves", "salt", "buttermilk", "molasses", "butter", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 501.0 [FatContent] 12.5 [SaturatedFatContent] 6.8 [CholesterolContent] 119.2 [SodiumContent] 811.0 [CarbohydrateContent] 85.2 [FiberContent] 2.2 [SugarContent] 27.6 [ProteinContent] 12.5 [RecipeServings] 4.0 [RecipeYield] 12 pancakes [RecipeInstructions] In a medium bowl, combine flour, baking powder, ginger, cinnamon, baking soda, cloves and salt. In another bowl, whisk together buttermilk, molasses, butter and eggs. (Electric mixer recommended.]. Add the egg mixture to the flour mixture and stir just until blended. (The batter will be lumpy.]. Heat a skillet to medium or medium-high heat (low setting on gas hob] and spread with butter. Drop 1/4 cup batter for each pancake onto the skillet. As soon as bubbles start to appear, carefully flip the pancakes. (Do not wait until the bubbles appear in the middle.]. Keep warm in a 200F (90C] oven.
[Name] Vegan Toast W/ Mushrooms, Guacamole & Veggies - Gluten Free [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2017-12-24T14:30:00Z [Description] Make and share this Vegan Toast W/ Mushrooms, Guacamole & Veggies - Gluten Free 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/53/47/17/dH1XcJ7tSbKgIJf8nSeD_5398737F-B851-48BB-836A-7EFDC1766FB3.jpeg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "1/4", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["garlic", "olive oil", "mushroom", "tomatoes", "avocado", "kosher salt", "black pepper", "parsley", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.8 [FatContent] 30.1 [SaturatedFatContent] 4.3 [CholesterolContent] 0.0 [SodiumContent] 2645.0 [CarbohydrateContent] 29.4 [FiberContent] 10.0 [SugarContent] 5.5 [ProteinContent] 6.7 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] In a frying pan, add olive oil & garlic & fry until toasted. Add mushrooms & dijon & stir. Toast bread, then spread with the avocado. Top with the mushrooms. Add tomato & spinach (& any other veggies you wish] to the pan & heat until warm. . Top the mushroom toast with this mixture & sprinkle with parsley sprigs. Enjoy!
[Name] Vegan Potato 'pancakes' - Gluten Free [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-12-24T14:35:00Z [Description] Easy & delicious! Many serving options! We like ours topped with applesauce, or a slice of tomato, mushroom, spinach! I made these for myself- but my (non-vegan) family soon appeared & finished them off!  [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", NA, NA] [RecipeIngredientParts] ["potatoes", "garlic", "onion", "kosher salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.2 [FatContent] 0.2 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 12.5 [CarbohydrateContent] 35.5 [FiberContent] 4.6 [SugarContent] 2.6 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a food processor, shred the potatoes. Remove from processor & squeeze the excess water from the potatoes. Add garlic & seasonings to taste. Form into patties & fry in pan with olive oil. (They can be shaped more evenly with a spatula as they begin to fry.]. Fry on both sides- then serve with the topping(s] of your choice!
[Name] Vegan Banana 'ice Cream' - Gluten Free [AuthorId] 41706 [AuthorName] WJKing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-24T14:39:00Z [Description] Make and share this Vegan Banana 'ice Cream' - Gluten Free 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/53/47/19/OEA2TDDVToNujJUtdWbu_981AED8B-ED62-4EA2-9373-0EA125503C3F.jpeg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4"] [RecipeIngredientParts] ["bananas", "almond butter", "dates"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.2 [FatContent] 4.9 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 18.7 [CarbohydrateContent] 39.1 [FiberContent] 5.0 [SugarContent] 23.8 [ProteinContent] 3.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place banana in a blender - (I use our Vitamin] & blend on 'frozen' setting until smooth. Add dates & almond butter & blend. Serve & enjoy! Tip - You may need to let it melt a bit to be able to remove completely from the blender.
[Name] Vegan Quinoa Salad - Gluten Free [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-24T16:20:00Z [Description] I can't stop munching on this hearty crunchy salad!!! SO delish! As with many vegan dishes, this is fantastic served cold or hot! Hearty, filling and packed with protein! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/20/SM4Qn301RRqp1WzbebiO_CD6D8B3D-351D-4200-8276-E00A4A6EAD88.jpeg" [RecipeCategory] Vegan [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1/4", "2", "2", "1/4", "2", "2", NA, "3", "1/3", "1/3", "1", "1", "1"] [RecipeIngredientParts] ["quinoa", "yellow bell pepper", "carrots", "zucchini", "garlic", "Dijon mustard", "apple cider vinegar", "lemon juice", "kosher salt", "fresh ground black pepper", "maple syrup", "pine nuts", "pinto beans", "kale", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 448.4 [FatContent] 22.7 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 2380.0 [CarbohydrateContent] 51.1 [FiberContent] 13.3 [SugarContent] 4.8 [ProteinContent] 14.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Cook quinoa per directions on package (I use 1 1/2 Celsius water], cook 10-ish minutes covered (on high, then simmer until liquid absorbs]. For the vinaigrette - add to jar, cover and shake the following ingredients (or process in blender] - minced garlic, apple cider vinegar, grapeseed oil, lemon juice, dijon mustard, salt and pepper to taste, and maple syrup. Chop the carrot, zucchini and bell pepper, kale (or spinach]. Add all chopped veggies to a bowl and add can of rinsed and drained beans and stir. Toast pepitas and pine nuts until lightly toasted on medium heat with grapeseed oil. Add seeds and nuts to chopped veggies. Add vinaigrette and quinoa and stir completely. Taste - and adjust seasonings as desired. (I like to add extra garlic powder in this step]. Squeeze lemon juice over the salad and mix. Top with avocado (chopped or sliced], and garnish with parsley.
[Name] Vegan Broccoli and Strawberry Salad - Gluten Free [AuthorId] 41706 [AuthorName] WJKing [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-12-24T16:25:00Z [Description] Make and share this Vegan Broccoli and Strawberry Salad - Gluten Free recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Free Of...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "1", "1/4", "1", "2", "1"] [RecipeIngredientParts] ["fresh broccoli", "fresh kale", "fresh strawberries", "fresh raspberry", "cashews", "avocado", "lemon juice", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 232.5 [FatContent] 13.8 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 1866.2 [CarbohydrateContent] 26.7 [FiberContent] 11.6 [SugarContent] 5.8 [ProteinContent] 7.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place chopped broccoli, kale, and berries into a bowl. (reserve 1/2 Celsius fresh strawberries for dressing]. Blend cashews, salt and 1/2 Celsius strawberries. Pour on top of vegetables. Top with (sliced or chopped] avocado and serve.
[Name] Amazing Buttermilk Biscuits [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-12-24T19:02:00Z [Description] These biscuits are pretty amazing. They just melt in you mouth. This is my one and only go to recipe for fantastic biscuits. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/HPSz3FFtSFGRij8vLowA_fullsizeoutput_1.jpeg" [RecipeCategory] Breads [Keywords] ["High In...", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1", "6", "1", "1", "1/4"] [RecipeIngredientParts] ["flour", "buttermilk", "butter", "baking powder", "salt", "baking soda"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 162.6 [FatContent] 7.4 [SaturatedFatContent] 4.5 [CholesterolContent] 19.3 [SodiumContent] 460.0 [CarbohydrateContent] 20.6 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 3.5 [RecipeServings] 10.0 [RecipeYield] 10 biscuits [RecipeInstructions] Preheat your oven to 450°F. Combine the dry ingredients in a food processor. Pulse a few times until it resembles large, rough crumbs. Add the buttermilk and mix JUST until combined. The dough should be sticky. Turn the dough out onto a well floured surface. Pat it down into a rough rectangle, about a 1/2 inch thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Cut dough into biscuits using a floured glass or biscuit cutter. Bake for about 10-12 minutes until golden brown. NOTE: You can freeze cut biscuits rounds. When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
[Name] White Chocolate Whipped Cream Frosting [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2017-12-24T19:21:00Z [Description] This frosting recipe is a great alternative to buttercream frosting. What is great about this frosting is that it great to pipe with. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/23/cCKnVBZ5TnK3tI7Hdenz_IMG_1841.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/H9BvwQcaRpazQTpK6czG_fullsizeoutput_2.jpeg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/3"] [RecipeIngredientParts] ["heavy whipping cream", "instant chocolate pudding mix", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.6 [FatContent] 7.4 [SaturatedFatContent] 4.6 [CholesterolContent] 27.2 [SodiumContent] 63.2 [CarbohydrateContent] 5.6 [FiberContent] 0.1 [SugarContent] 4.3 [ProteinContent] 0.5 [RecipeServings] 24.0 [RecipeYield] 1 batch [RecipeInstructions] For best results, use a stainless steel bowl and place in the freezer for a minimum of one hour before making the frosting. While the bowl is in the freezer, sift together the pudding mix and powdered sugar so that it is well combined. Add the whipping cream to the cold bowl. Using a mixer, whip for a few minutes until peaks form. Add the powdered sugar / pudding mixture a little bit at a time. If you are adding color, you can add this now, it is best to use gel coloring. Mix frosting until it is thick and it is the consistency to pipe with. If it gets too thick add a little bit of milk (1 teaspoon at a time.]. Be careful to not over mix as the whipping cream will start to separate. Happy frosting!
[Name] Delicious Glazed Ham [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT3H30M [PrepTime] PT10M [TotalTime] PT3H40M [DatePublished] 2017-12-24T19:45:00Z [Description] Make and share this Delicious Glazed Ham 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/1136781/caqSXBYzSNyUUp2wIQF4_fullsizeoutput_3.jpeg" [RecipeCategory] Ham [Keywords] ["Pork", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "20", "2", "1", "1/2", "2 -4"] [RecipeIngredientParts] ["ham", "sugar", "onion powder", "cinnamon", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.9 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.1 [CarbohydrateContent] 67.2 [FiberContent] 0.2 [SugarContent] 66.6 [ProteinContent] 0.1 [RecipeServings] 6.0 [RecipeYield] 1 ham [RecipeInstructions] Place ham in the slow cooker. Pour in the can of pineapples. Cook on low for 3 hours until ham is cooked through. Combine the sugar, onion powder, cinnamon and water in a sauce pan. Bring the mixture to a boil until the mixture gets thick and syrupy. Remove from heat. Remove ham from crock-pot and place in a foil lined baking pan. Baste ham with syrup. Place ham in oven and broil at 500° for 1 to 3 minutes until syrup starts to bubble. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.
[Name] Classic Pecan Pie [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-24T19:59:00Z [Description] Make and share this Classic Pecan Pie recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/MA4sWeZiSgWIZ6uUm9s7_fullsizeoutput_5.jpeg" [RecipeCategory] Pie [Keywords] ["Dessert", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "3/4", "2", "3/4", "3", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["eggs", "light corn syrup", "dark corn syrup", "light brown sugar", "butter", "vanilla extract", "salt", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 551.7 [FatContent] 33.2 [SaturatedFatContent] 6.9 [CholesterolContent] 81.2 [SodiumContent] 360.3 [CarbohydrateContent] 62.9 [FiberContent] 3.4 [SugarContent] 31.2 [ProteinContent] 6.3 [RecipeServings] 8.0 [RecipeYield] 1 pie [RecipeInstructions] Preheat oven to 350 degrees. In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and pecans. Pour pecan mixture into pie crust. Bake in oven for one hour or until firm; let cool for one hour before serving.
[Name] Lahmejune With Bread Machine Dough [AuthorId] 659599 [AuthorName] ohcarolita [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2017-12-26T00:28:00Z [Description] Make and share this Lahmejune With Bread Machine Dough 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/659599/kG9XdukYT7eNs0NAjkMg_10156072512953594.jpg" [RecipeCategory] Southwest Asia (middle East) [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "2", "1", "1", "2", "1", "1/2", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["diced tomatoes", "salt", "ground black pepper", "onions", "parsley", "green pepper", "orange bell pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 63.6 [FatContent] 3.0 [SaturatedFatContent] 1.2 [CholesterolContent] 18.4 [SodiumContent] 215.3 [CarbohydrateContent] 3.0 [FiberContent] 0.8 [SugarContent] 1.6 [ProteinContent] 6.2 [RecipeServings] 24.0 [RecipeYield] 2 dozen [RecipeInstructions] ["prep topping ingredients as dough prepares in the bread machine. Use food processor to further mince the ingredients if necessary.", "http://www.geniuskitchen.com/recipe/pita-pocket-bread-bread-machine-223470.", "<U+E62E>roll out dough thinly.", "<U+E61F> Move Up <U+E61C> Move Down.", "place a thin layer of meat mixture on rolled out dough.", "pat done with spatula.", "bake at 425 degrees for about 12 minutes or until edges are golden.", "I would recommend you use parchment paper so dough does not stick to pan." ]
[Name] Chocolate Peppermint Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-26T05:16:00Z [Description] Make and share this Chocolate Peppermint Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "6", "2", "1", "1", "2", "2"] [RecipeIngredientParts] ["heavy cream", "bittersweet chocolate chips", "sugar", "vanilla extract", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.8 [FatContent] 61.2 [SaturatedFatContent] 36.5 [CholesterolContent] 412.0 [SodiumContent] 61.6 [CarbohydrateContent] 23.2 [FiberContent] 3.5 [SugarContent] 13.2 [ProteinContent] 8.8 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat cream in a pot to just below boiling. Remove from heat and add vanilla and peppermint oil. Add chocolate and stir until melted. While the cream is heating, cream egg yolks and sugar with a fork in a mixing bowl. Slowly pour the cream into the eggs, stirring constantly. Divide evenly between 4 ramekins and place in a lasagna pan. Add water to the pan until it reaches about 3/4 of the way up the outside of the ramekins. Bake for about half an hour at 325 degrees, or until custard is set but still jiggly in the center. Remove from water bath and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, or up to 3 days. Immediately before serving, top with about half a tablespoon of sugar. Use a blowtorch or broiler to caramelize the sugar.

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