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[Name] Cookies and Cream Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-26T05:37:00Z [Description] Make and share this Cookies and Cream Creme Brulee recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "6", "8", "2", "1/2", "2"] [RecipeIngredientParts] ["heavy cream", "vanilla extract", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 719.5 [FatContent] 54.7 [SaturatedFatContent] 31.1 [CholesterolContent] 412.0 [SodiumContent] 172.4 [CarbohydrateContent] 52.0 [FiberContent] 0.6 [SugarContent] 41.2 [ProteinContent] 7.4 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Separate stuffing from cookies. Heat stuffing with cream to just below boiling, and continue heating until stuffing is melted. Remove from heat and add vanilla. Meanwhile cream together egg yolks and sugar. Slowly pour cream into eggs mixing continually. Divide evenly among 4 ramekins. Crush cookies and sprinkle on top of custard in ramekins. Place ramekins in a lasagna pan. Add water to pan until it covers 3/4 of the way up the outside of the ramekins. Bake for about half an hour at 325. Custards are done when set but still jiggly in the center. Remove from water baths and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, up to 3 days. Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.
[Name] Coquito [AuthorId] 1385437 [AuthorName] JHargrove [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-12-26T20:16:00Z [Description] Make and share this Coquito recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["14", "14", "14", "7", "1", "1/4"] [RecipeIngredientParts] ["cream of coconut", "coconut milk", "evaporated milk", "sweetened condensed milk", "cinnamon", "rum"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.4 [FatContent] 32.8 [SaturatedFatContent] 27.6 [CholesterolContent] 30.4 [SodiumContent] 144.6 [CarbohydrateContent] 61.7 [FiberContent] 0.1 [SugarContent] 52.1 [ProteinContent] 9.2 [RecipeServings] 6.0 [RecipeYield] 1 quart [RecipeInstructions] Mix all ingredients in blender until frothy. serve cold. add rum and cinnamon stick.
[Name] 3-Meat Pizza Ring [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2017-12-27T13:20:00Z [Description] Make and share this 3-Meat Pizza Ring recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins", "Oven"] [RecipeIngredientQuantities] ["1", "1", "2", "1 1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["Italian sausage", "garlic cloves", "Canadian bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 468.6 [FatContent] 25.9 [SaturatedFatContent] 8.7 [CholesterolContent] 77.0 [SodiumContent] 1275.6 [CarbohydrateContent] 36.8 [FiberContent] 3.2 [SugarContent] 3.9 [ProteinContent] 20.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] 1.Preheat oven to 375 degrees. 2.In a large skillet over medium heat cook sausage and garlic until no longer pink. Drain grease off. Stir in 1/2 cup pizza sauce, pepperoni, Canadian bacon and 1 cup pizza cheese. 3.Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch ungreased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal. 4.Spoon the mixture onto the wide ends of the triangles. Fold pointed ends of triangles over filling, tucking points under to form a a ring. The filling will be visible. 5.Baked for 12-15 minutes or until the crescents are golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with remaining pizza sauce.
[Name] &quot;the Duke's&quot; Baked Beans [AuthorId] 2000376924 [AuthorName] YoloChef [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2017-12-27T15:55:00Z [Description] This is a recipe passed down to me from my father. It is a rich, sweet and thick baked beans recipe best suited for cook-outs and BBQ's and the like. Enjoy! [Images] character(0) [RecipeCategory] Beans [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["yellow onion", "yellow mustard", "blackstrap molasses", "dark brown sugar", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 607.5 [FatContent] 4.4 [SaturatedFatContent] 1.5 [CholesterolContent] 16.6 [SodiumContent] 2428.0 [CarbohydrateContent] 138.3 [FiberContent] 14.0 [SugarContent] 78.3 [ProteinContent] 15.0 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Pre-heat oven to 400f. Mix all ingredients together in a 9 x 9 casserole dish. Cook for one hour and check beans for consistency. Beans should be bubbling, but thick. Cook up to 1.5 hours if necessary. Pull from oven and allow to cool for at least 10 - 15 minutes. Serve and enjoy.
[Name] FABULOUS FOUL MUDAMMAS [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2017-12-27T16:00:00Z [Description] If you like Hummus, you'll love foul! &quot;Ful Medemmas&quot;, a Middle Eastern dish from 1600 years ago of cooked &amp; mashed seasoned fava beans, is best when topped with any or all of the following: hummus, tomatoes, scallions, garlic, parsley, jalape&ntilde;o, EVOO, and lemon juice! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1213142/WaVrWw7TtOHeBDoUHqnP_Foul2.jpg" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["19", "1/4", "1", "2", "1", "1/2", "1/8"] [RecipeIngredientParts] ["fava beans", "onion", "lemon juice", "garlic", "cumin", "sea salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.5 [FatContent] 0.9 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 398.6 [CarbohydrateContent] 37.9 [FiberContent] 10.1 [SugarContent] 4.0 [ProteinContent] 14.1 [RecipeServings] 3.0 [RecipeYield] 24 ounces [RecipeInstructions] Blanch onions for 1 minute, add garlic for 1 minute, add cumin and blanch for one more minute. Add the can of fava beans WITH the juice, simmer till 75% of juice has evaporated, approximately 10 minutes. Using an immersion blender, puree till smooth, and simmer till slightly thicker than hummus. Top with hummus, tomatoes, scallions, garlic, parsley, jalapeño, EVOO, and lemon juice!
[Name] Eileen's 24 Carrot Cake [AuthorId] 261590 [AuthorName] Eileen G. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2017-12-27T16:01:00Z [Description] Make and share this Eileen's 24 Carrot Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "2", "1", "2", "1/2", "1/2", "2", "1 1/2", "4", "2", "1", "2", "3/4", "1", "1/2", "1", "2", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["flour", "baking soda", "baking powder", "salt", "cinnamon", "clove", "allspice", "sugar", "eggs", "carrots", "crushed pineapple", "vanilla", "pecans", "cream cheese", "butter", "margarine", "powdered sugar", "vanilla", "cinnamon", "clove", "allspice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 825.0 [FatContent] 48.2 [SaturatedFatContent] 13.0 [CholesterolContent] 103.2 [SodiumContent] 475.8 [CarbohydrateContent] 95.3 [FiberContent] 2.3 [SugarContent] 75.7 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 1 Cake [RecipeInstructions] ["Cake - Sift together all of the dry ingredients. Mix in the oil, eggs, and sugar. Stir and pineapple, carrots, and pecans. Mix well. Bake at 350° for: 40 minutes (three layer pans]; 65 - 70 minutes (13\" x 9\" pan]; or 1 hour (Bundt pan]. Should test done with a toothpick. If removing from the pans, let cool for five minutes before removing. Let cool completely before frosting.", "Cream Cheese Frosting - Cream softened butter and cream cheese. Add remaining ingredients. Be sure cake is cool completely before frosting.Keep in refrigerator after frosting." ]
[Name] Spritz Cookies for Cookie Press [AuthorId] 2001405672 [AuthorName] mconnolly99 [CookTime] PT12M [PrepTime] PT15M [TotalTime] PT27M [DatePublished] 2017-12-27T16:03:00Z [Description] I love spritz cookies. They are the buttery cookies that are made with a cookie press. I have the Pampered Chef version (actually who doesn&rsquo;t?) of the cookie press and it really is easy to use. But, these cookies are not just for Christmas&hellip; you can make these all year long. Let me tell you about the two best ways to make the Pampered Chef Spritz Cookie recipe. First there is the classic version, this one is buttery and has lovely undertones of vanilla. The Second, is &hellip;. chocolate. Yep, they are a bite of chocolate Heaven. The problem I had was trying to make two different batches&hellip; then I would end up with way too many cookies (yeah, I know, who can have too many, but trust me you can). So, I split the recipe in half and make both versions at the same time. The trick comes when splitting the original recipe because it calls for only one egg. I know there are ways to split a recipe with only one egg, but I find this the easiest way. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001405672/JRQ1addBQCKbWORXDO7Q_IMG_1135-300x225.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "1 3/4", "1/8", "1 1/2", "2 1/2"] [RecipeIngredientParts] ["butter", "sugar", "egg", "vanilla", "flour", "sugar", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.8 [FatContent] 23.9 [SaturatedFatContent] 14.8 [CholesterolContent] 76.5 [SodiumContent] 209.7 [CarbohydrateContent] 45.3 [FiberContent] 1.3 [SugarContent] 18.9 [ProteinContent] 4.5 [RecipeServings] 12.0 [RecipeYield] 24 cookies [RecipeInstructions] ["Step 1: Cream together butter and sugar until light and fluffy.", "Step 2: Add egg and vanilla, mix until smooth. Scrape down the sides of the bowl to ensure all of the ingredients are combined.", "Step 3: Now, split the mixture in half. I press it down evenly in the bowl and then draw a line. Scoop one half into another bowl Not precise, but it works. One half (bowl] will be the classic version and the other half will be the chocolate version.", "Step 4:", "To the Classic version:", "add 1 3/4 cup flour and combine. I start with 1 1/2 cups flour and see if that is enough. We want a soft dough. If I add too much flour it becomes crumbly and won’t work in the cookie press. Thus, I start with a lower amount of flour and if needed, add more.", "To the Chocolate version:", "add 1/8 cup sugar, 1 1/2 cups flour and 2 1/2 tablespoons unsweetened cocoa powder.", "Step 5: Add the dough to your cookie press and press the cookies onto a cookie sheet. Decorate with colored sugar and sprinkles. Bake in a 375 degree oven for about 10 minutes; or until the edges are a light golden brown. Let them cool for two minutes and then transfer to a cooling rack.", "As I said earlier, these cookies are not just for Christmas. You can make these all year round by changing the press and decorations. Imagine the possibilities…. recipe from: https://www.funinkeywest.com/2-best-ways-to-make-pampered-chef-spritz-cookie-recipe/." ]
[Name] Bacon Scallops With Garlic Butter Sauce [AuthorId] 51155 [AuthorName] SallyG [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-27T16:03:00Z [Description] Crisp bacon, tender-melt-in-your-mouth scallops with the most heavenly butter sauce. So fancy yet so easy! [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", NA, "1/2", "3", "1/2", "1/2", "1/2", "2"] [RecipeIngredientParts] ["bacon", "scallops", "unsalted butter", "garlic cloves", "dried oregano", "dried basil", "crushed red pepper flakes", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 323.4 [FatContent] 27.2 [SaturatedFatContent] 15.9 [CholesterolContent] 93.7 [SodiumContent] 517.0 [CarbohydrateContent] 4.7 [FiberContent] 0.2 [SugarContent] 0.1 [ProteinContent] 15.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm. Melt butter in the skillet. Add garlic, oregano, basil and red pepper flakes season with salt and pepper, to taste. Cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in bacon and scallops. Serve immediately, garnished with parsley, if desired.
[Name] Scottish Shortbread [AuthorId] 478968 [AuthorName] The Greening from t [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2017-12-27T16:03:00Z [Description] Make and share this Scottish Shortbread recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4 - 4 1/2"] [RecipeIngredientParts] ["butter", "brown sugar", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.2 [FatContent] 7.8 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 69.0 [CarbohydrateContent] 12.4 [FiberContent] 0.3 [SugarContent] 4.5 [ProteinContent] 1.2 [RecipeServings] nan [RecipeYield] 48 [RecipeInstructions] ["Preheat oven to 325°. Cream butter and brown sugar until light and fluffy. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.", "Roll to 1/2-in. thickness. Cut into 3x1 inches strips. Place 1 inches apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool. Yield: about 4 dozen.", "Alternatively this can also be baked in 2 pie plates which may take slightly longer. Butter pie tins and prick top with a fork. Bake until the edges begin to brown. Cut while still warm with a sharp knife, but leave in the pan until completely cooled and then remove." ]
[Name] Blueberry Topping [AuthorId] 2001867185 [AuthorName] LynetteC [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2017-12-27T16:04:00Z [Description] Make and share this Blueberry Topping 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/2001867185/Y2OPdwMTltMd1jx6m1kQ_2453B1BF-92F2-466A-A08D-E2F2F178B29E.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "3/4", "2", "2", "2"] [RecipeIngredientParts] ["blueberries", "sugar", "unsalted butter", "fresh lemon juice", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 110.5 [FatContent] 2.5 [SaturatedFatContent] 1.5 [CholesterolContent] 6.1 [SodiumContent] 1.1 [CarbohydrateContent] 23.1 [FiberContent] 1.1 [SugarContent] 19.5 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. . Cool the mixture. Scoop over cheesecake, pie or other cake. Refrigerate until cold. If used by itself, the topping may be stored refrigerated for up to 3 days.
[Name] Sticky Cinnamon and Prune Cakes [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2017-12-27T16:04:00Z [Description] Make and share this Sticky Cinnamon and Prune Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Egg Free", "Free Of...", "< 60 Mins", "Oven", "From Scratch"] [RecipeIngredientQuantities] ["8", "1", "1", "4", "2", "4", "1/4", "1", "1 1/4", "2", "1"] [RecipeIngredientParts] ["prunes", "banana", "maple syrup", "extra virgin olive oil", "pecans", "carrot", "baking powder", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.1 [FatContent] 8.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 92.3 [CarbohydrateContent] 24.4 [FiberContent] 3.5 [SugarContent] 8.4 [ProteinContent] 2.3 [RecipeServings] 9.0 [RecipeYield] 9 Muffins [RecipeInstructions] Preheat oven to 350. mix together prunes, banana, pecans, apple juice, sweetener, flaxseed (ingredient list says psyllium husks?], and oil, fold in the grated carrots and set aside. In a separate bowl, sift the rye flour, baking powder, and cinnamon. Make a well in the center of the dry ingredients, scoop the prune mixture in, and mix thoughroughly . Spoon into muffin tray prepared with liners. Bake 30-35 minutes. Let cool for at least 20 minutes.
[Name] Julia Child's Blender Hollandaise [AuthorId] 1803012441 [AuthorName] Life With Lemons [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2017-12-27T16:04:00Z [Description] 3 egg yolks 1/4 tsp salt Pinch of pepper (I use a small pinch of cayenne) 1-2 tbsp fresh lemon juice (I use closer to 2 tbsp) 1/2 cup unsalted butter [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1 -2", "1/2"] [RecipeIngredientParts] ["pepper", "salt", "fresh lemon juice", "unsalted butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1286.8 [FatContent] 139.0 [SaturatedFatContent] 83.6 [CholesterolContent] 989.4 [SodiumContent] 821.4 [CarbohydrateContent] 3.7 [FiberContent] 0.1 [SugarContent] 0.9 [ProteinContent] 11.1 [RecipeServings] nan [RecipeYield] 3/4 cup [RecipeInstructions] place all ingredients except butter in blender. blend then add butter and blend again.
[Name] Matcha Eggs (Green Eggs) [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT2M [PrepTime] PT2M [TotalTime] PT4M [DatePublished] 2017-12-27T16:05:00Z [Description] From Susan Jane White&rsquo;s &ldquo;Tasty, Healthy, Naughty, Nice&rdquo;. The system doesn&rsquo;t recognize matcha as an ingredient, which makes me sad.&nbsp; [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Stove Top", "Easy"] [RecipeIngredientQuantities] ["2", "3", "2", "1/4", NA] [RecipeIngredientParts] ["coconut oil", "eggs", "chives", "chervil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.7 [FatContent] 23.3 [SaturatedFatContent] 12.5 [CholesterolContent] 558.0 [SodiumContent] 213.1 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.6 [ProteinContent] 18.9 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] Gently warm coconut oil in a heavy pan on medium heat. Make certain it does not reach the smoke point. Break the eggs into a bowl and whisk. add to heated pan and let cook halfway before stirring them. add chervil/chives and salt/pepper once cooked to your liking. Plate and dust with matcha powder.
[Name] Chia Bonbons [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-27T16:05:00Z [Description] From Susan Jane White&rsquo;s &ldquo;Tasty, Naughty, Healthy, Nice.&rdquo; &nbsp;The original recipe calls for desiccated coconut to coat, but allergies in this house preclude that. [Images] character(0) [RecipeCategory] Free Of... [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "1/2", "1/4", "2", NA] [RecipeIngredientParts] ["tahini", "maple syrup", "cocoa powder", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 23.6 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 2.7 [FiberContent] 0.4 [SugarContent] 1.6 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] 30 Bonbons [RecipeInstructions] Beet the tahini and syrup together until shiny. mix in the rest of the ingredients, reserving some extra cocoa powder to coat.
[Name] Children&rsquo;s Sticky Rice With Cauliflower Confetti [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-27T16:05:00Z [Description] From Susan Jane White&rsquo;s &ldquo;Tasty, Naughty, Healthy, Nice.&rdquo; Neither my husband, nor I normally voluntarily eat cauliflower. Hopefully this will help me sneak some in. The original recipe called for cultured coconut yogurt- but allergies [Images] character(0) [RecipeCategory] Rice [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "3", "1"] [RecipeIngredientParts] ["short-grain rice", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 372.0 [FatContent] 1.3 [SaturatedFatContent] 0.6 [CholesterolContent] 3.0 [SodiumContent] 11.6 [CarbohydrateContent] 80.2 [FiberContent] 2.8 [SugarContent] 1.1 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix yogurt and rice. divide into two bowls. with a microplane or zester, grate the purple cauliflower over each bowl as confetti.
[Name] Nana&rsquo;s Salmon Spread [AuthorId] 2001086142 [AuthorName] Jinx B. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-27T16:06:00Z [Description] Make and share this Nana&rsquo;s Salmon Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Nuts [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1", "2", "1", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["red salmon", "salt", "cream cheese", "onions", "lemon juice", "liquid smoke", "pecan pieces"] [AggregatedRating] nan [ReviewCount] nan [Calories] 451.8 [FatContent] 35.6 [SaturatedFatContent] 12.7 [CholesterolContent] 122.7 [SodiumContent] 458.9 [CarbohydrateContent] 4.8 [FiberContent] 1.4 [SugarContent] 2.6 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] 10 [RecipeInstructions] Combine salmon, salt, cream cheese, onions, lemon juice, horseradish sauce, liquid smoke into a ball. Roll in pecan pieces. Chill in refrigerator. Serve with Wheat Thins.
[Name] Creamy Cheesy Crock Pot Grits [AuthorId] 2001362355 [AuthorName] R Register [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2017-12-27T16:06:00Z [Description] Make and share this Creamy Cheesy Crock Pot Grits recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1 1/2", "1 1/2", "1 1/2", "4", "1"] [RecipeIngredientParts] ["quick-cooking grits", "sea salt", "water", "milk", "butter", "sharp cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 279.3 [FatContent] 16.5 [SaturatedFatContent] 10.3 [CholesterolContent] 48.7 [SodiumContent] 797.8 [CarbohydrateContent] 23.8 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 9.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Spray crock pot with non stick spray. Mix 1 cup quick grits with 1 1/2 teaspoons sea salt and add to Crock pot. Add 1 1/2 cups milk and 1 1/2 cups water and use a whisk to combine. Cook on high for 2 hours stirring after an hour. Add butter and shredded cheese and stir. Add more milk if too thick.
[Name] Tennessee Caviar [AuthorId] 2001751913 [AuthorName] stephanie b. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2017-12-27T16:07:00Z [Description] This is great for any gathering, but it's especially good for New Year's Day bowl ames when you want the good luck that black-eyed peas bring! (Recipe from Sarah DeYoung, Maryville Tennessee) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/45/OYXlCJBzQzmrEXzn2mFa_A8798343-D83B-47A1-A333-405FDD21326D.jpeg" [RecipeCategory] < 15 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["3", "1", "1", "1/2", "1/2", "1/4", "3/4", "3/4", "2", "1"] [RecipeIngredientParts] ["black-eyed peas", "green bell pepper", "onion", "hot salsa", "cider vinegar", "green olives", "bay leaves", "salt"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 58.7 [FatContent] 2.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 239.8 [CarbohydrateContent] 7.4 [FiberContent] 1.7 [SugarContent] 0.9 [ProteinContent] 2.2 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Combine peas, green pepper, onion, jalapeños, salsa, vinegar, olives, and salad dressing in bowl; mix well. Stir in bay leaves and salt (optional]. Chill, covered, overnight. Remove bay leaves and serve with dip-sized corn chips.
[Name] Lamb Boti Kebabs [AuthorId] 365603 [AuthorName] Sandeep [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2017-12-27T16:07:00Z [Description] Make and share this Lamb Boti Kebabs 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/53/47/46/yqMyPZewTXh4LtoDX9CQ_Boti%20Kebab.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Indian", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "3", "3", "1", "1/2", "1/2", "1", "1/4", "3/4", "1", "1", "1/2", "1", "4"] [RecipeIngredientParts] ["lamb sirloin", "plain yogurt", "tandoori masala", "chat masala", "garam masala", "dried cilantro", "salt", "chickpea flour", "red chili pepper", "dried mint", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.6 [FatContent] 34.8 [SaturatedFatContent] 16.4 [CholesterolContent] 110.4 [SodiumContent] 607.8 [CarbohydrateContent] 1.6 [FiberContent] 0.2 [SugarContent] 0.8 [ProteinContent] 21.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Trim all fat from the meat.", "Wash meat and pat dry using a paper towel Cut meat into 1-inch cubes.", "Make a mixture of all the other ingredients except Oil and Chickpea Flour.", "Taste the mixture and adjust spices and salt to desired levels Add Oil and Chickpea <U+FB02>our and mix well.", "Add meat to the mixture and mix well.", "Marinate the meat for at least 4 hours to 24 hours (I marinate it for 24 hours].", "Pre-heat oven to 350 F.", "Thread the marinated meat on the skewer leaving some space between individual pieces.", "If using Bamboo Skewers soak the skewers in water for about an hour so that the skewers don't burn.", "Place the skewers on a deep baking dish so that the meat hangs and does not touch any surface and the excess marinade drips into the pan.", "Brush the meat with the remaining marinade Bake in the oven for 10 minutes.", "Take out and baste the meat with oil or butter Bake for 10 minutes.", "Take out and baste the meat with oil or butter Bake for 10 minutes.", "Take the meat out and remove the meat from the skewers and serve with your favorite accompaniment." ]
[Name] Pork Burritos [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT8H [PrepTime] PT5M [TotalTime] PT8H5M [DatePublished] 2017-12-27T20:13:00Z [Description] Make and share this Pork Burritos 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/1803495670/HtPEKMUQ6q0SRFO4xA73_Pork-Burritos_EXPS_SCMBZ17_25443_B01_12_4b.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Mexican"] [RecipeIngredientQuantities] ["3 -4", "14 1/2", "1/4", "3", "2", "2", "1", "1", "10"] [RecipeIngredientParts] ["diced tomatoes with green chilies", "chili powder", "garlic", "lime juice", "honey", "salt", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 205.8 [FatContent] 5.6 [SaturatedFatContent] 1.6 [CholesterolContent] 93.9 [SodiumContent] 530.2 [CarbohydrateContent] 7.7 [FiberContent] 1.2 [SugarContent] 3.8 [ProteinContent] 30.8 [RecipeServings] 10.0 [RecipeYield] 10 Burritos [RecipeInstructions] Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast; cool slightly. Shred pork with two forks and return to slow cooker. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado, sour cream and cilantro if desired. Fold sides and ends over filling and roll up. Freeze option: Omit avocado, sour cream and cilantro. Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through, turning once. Let stand 20 seconds. 1 serving (1 each] equals 524 calories, 20 g fat (6 g saturated fat], 155 mg cholesterol, 812 mg sodium, 35 g carbohydrate, 2 g fiber, 49 g protein.
[Name] Pork Chops Italiano [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT18M [PrepTime] PT5M [TotalTime] PT23M [DatePublished] 2017-12-27T20:18:00Z [Description] Make and share this Pork Chops Italiano recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "1/4", "2", "8", "1", "1/4", "1", "1/2", "4", "1"] [RecipeIngredientParts] ["pepper", "butter", "tomato sauce", "butter", "water", "dried basil", "mozzarella cheese", "green pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 689.2 [FatContent] 46.7 [SaturatedFatContent] 18.8 [CholesterolContent] 216.6 [SodiumContent] 720.2 [CarbohydrateContent] 5.2 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 59.5 [RecipeServings] 4.0 [RecipeYield] 4 Pork Chops [RecipeInstructions] ["Sprinkle pork chops with pepper. In a large skillet, brown chops in butter on both sides; drain. Combine the tomato sauce, water, Italian seasoning and basil; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until meat juices run clear.", "Top each pork chop with cheese and green pepper. Cover and cook 3-5 minutes longer or until cheese is melted.", "1 each: 211 calories, 13g fat (8g saturated fat], 55mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 1g fiber], 18g protein." ]
[Name] Sweet Potato Chili Bake [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2017-12-27T20:27:00Z [Description] Make and share this Sweet Potato Chili Bake 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/1803495670/GfwkgfvVSFmx5aovnjj8_Sweet-Potato-Chili-Bake_exps75550_SD19999446A10_08_3bC_RMS.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1", "28", "2", "15", "4 1/2", "3", "1", "1/2", "3 1/2", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "olive oil", "minced garlic clove", "diced tomatoes", "vegetable broth", "black beans", "brown sugar", "chili powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.8 [FatContent] 7.0 [SaturatedFatContent] 2.5 [CholesterolContent] 8.8 [SodiumContent] 546.0 [CarbohydrateContent] 37.2 [FiberContent] 8.1 [SugarContent] 11.2 [ProteinContent] 8.9 [RecipeServings] 7.0 [RecipeYield] 7 Cups [RecipeInstructions] In a Dutch oven, saute sweet potato and red pepper in oil until crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender. Meanwhile, preheat oven to 400°. Prepare corn bread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili. Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice. Yield: 7 servings. 1 cup: 324 calories, 11g fat (5g saturated fat], 54mg cholesterol, 1204mg sodium, 47g carbohydrate (16g sugars, 6g fiber], 10g protein.
[Name] Sausage, Cabbage and Noodles [AuthorId] 742029 [AuthorName] rsnelling42 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2017-12-27T22:54:00Z [Description] There are many variations of this recipe, but this is the one we (including the 10-year old) like best! [Images] character(0) [RecipeCategory] Kid Friendly [Keywords] ["Weeknight", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["12", "2", "1/4", "1", "1/2", "1", "2/3", "8", NA] [RecipeIngredientParts] ["sausage", "olive oil", "butter", "onion", "cabbage", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 714.1 [FatContent] 45.5 [SaturatedFatContent] 17.3 [CholesterolContent] 127.7 [SodiumContent] 934.5 [CarbohydrateContent] 56.1 [FiberContent] 6.4 [SugarContent] 7.4 [ProteinContent] 21.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Cook noodles according to package. Drain and set aside. 2. Heat 1 T olive oil. Cook sausage slices until slightly browned. 3. Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes. 4. Add cabbage and garlic. Cook until tender (10-15 minutes]. 5. Stir in peas, noodles, salt and pepper. Cook 3-4 minutes until heated through.
[Name] Roasted Chicken With Mustard Green and Cumin &amp; Chile Rice [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2017-12-27T22:59:00Z [Description] Make and share this Roasted Chicken With Mustard Green and Cumin &amp; Chile Rice recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "3/4", "1/2", "1", "1", "1", "3", "1/2", "1", "8", "1", "1", "1/2", "1/4", "3/4", "1 1/4"] [RecipeIngredientParts] ["chicken breasts", "chicken", "paprika", "pepper", "salt", "butter", "onion", "garlic cloves", "chicken broth", "brown sugar", "cumin seed", "crushed red pepper flakes", "salt", "white rice", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 860.9 [FatContent] 47.3 [SaturatedFatContent] 14.1 [CholesterolContent] 224.1 [SodiumContent] 1026.6 [CarbohydrateContent] 40.7 [FiberContent] 5.8 [SugarContent] 5.0 [ProteinContent] 65.7 [RecipeServings] 4.0 [RecipeYield] 1 chicken piece with 2/3 greens and 1/2 c rice [RecipeInstructions] Preheat oven to 450. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450° for 20 minutes or until done. Let stand 5 minutes. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt. Place cumin seeds, canola oil, crushed red pepper, and kosher salt in a small saucepan over medium heat; cook 2 minutes, stirring occasionally. Add rice to pan; cook 2 minutes, stirring occasionally. Add chicken broth to pan; bring to a boil. Reduce heat, cover, and simmer 15 minutes. Remove from heat; let stand 10 minutes or until liquid is absorbed. Chicken & Greens - 305 cal Rice 144 cal.
[Name] Hot Mushroom Dip [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2017-12-27T23:06:00Z [Description] A holiday favorite for parties. This recipe came from my friend Charlene Supina. Serve with crackers for dipping. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Christmas", "< 30 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["8", "1/2", "4", "2", "1", "1", "1/2", "1/8", "1/8"] [RecipeIngredientParts] ["fresh mushrooms", "green onion", "butter", "flour", "milk", "sour cream", "salt", "fresh ground black pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.2 [FatContent] 3.9 [SaturatedFatContent] 2.3 [CholesterolContent] 10.2 [SodiumContent] 74.2 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 0.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms and onions in the butter in a large saucepan. Sprinkle with the flour and cook and stir until the flour is lightly browned. Add the milk and half of the sour cream and continue to cook and stir over low heat until the mushrooms are tender. Add the seasonings and remaining sour cream. Serve hot with crackers. Transfer to a fondue pot over low heat or a heat-proof dish on a warming tray.
[Name] Quinoa With Avocados &amp; Tomatoes [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2017-12-28T14:13:00Z [Description] Make and share this Quinoa With Avocados &amp; Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1/2", "1/4", "1 1/2"] [RecipeIngredientParts] ["quinoa", "cherry tomatoes", "avocado", "cilantro", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.5 [FatContent] 13.5 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 34.5 [FiberContent] 7.3 [SugarContent] 2.3 [ProteinContent] 7.7 [RecipeServings] 2.0 [RecipeYield] 2 1/2 cup [RecipeInstructions] Cook 1/2 cup quinoa in 1 cup water, bring to boil then cook on low for 10 min. Let sit quinoa sit for 5 minutes then add rest of the ingredients.
[Name] Garden Orzo Risotto [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-28T14:23:00Z [Description] Make and share this Garden Orzo Risotto 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/1803495670/kqLDBOFxSKWpdWU08uaV_Garden-Orzo-Risotto_exps158143_SD2401787C04_16_4bC_RMS.jpg" [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "2", "1", "6", "2", "1/4", "1/3", "1/4"] [RecipeIngredientParts] ["zucchini", "shallot", "olive oil", "garlic cloves", "orzo pasta", "vegetable broth", "milk", "spinach", "tomatoes", "basil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.9 [FatContent] 9.0 [SaturatedFatContent] 3.5 [CholesterolContent] 15.9 [SodiumContent] 199.8 [CarbohydrateContent] 40.8 [FiberContent] 3.4 [SugarContent] 3.8 [ProteinContent] 13.1 [RecipeServings] 4.0 [RecipeYield] 4 3/4 cups [RecipeInstructions] ["In a large saucepan over medium-high heat, saute zucchini and shallot in oil until almost tender. Add garlic; cook 1 minute longer. Add the orzo, broth and milk. Bring to a boil over medium-high heat. Reduce heat to medium-low; cook and stir for 10-15 minutes or until liquid is almost absorbed.", "Stir in the spinach, tomatoes and basil; cook and stir until spinach is wilted. Remove from the heat; stir in the cheese, salt and pepper. Yield: 6 servings.", "2/3 cup: 202 calories, 7g fat (2g saturated fat], 7mg cholesterol, 429mg sodium, 27g carbohydrate (5g sugars, 6g fiber], 8g protein." ]
[Name] Lobster Fish Soup [AuthorId] 2001131545 [AuthorName] Jonathan F. [CookTime] PT3H [PrepTime] PT2H [TotalTime] PT5H [DatePublished] 2017-12-28T17:09:00Z [Description] Make and share this Lobster Fish Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Clear Soup [Keywords] ["Very Low Carbs", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1/2", "1", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["tomato juice", "lobster", "fresh tuna", "fillet of sole", "red wine", "white wine", "saffron", "vodka"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.3 [FatContent] 4.5 [SaturatedFatContent] 1.1 [CholesterolContent] 60.8 [SodiumContent] 655.1 [CarbohydrateContent] 3.5 [FiberContent] 0.1 [SugarContent] 1.8 [ProteinContent] 21.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] place live lobster in deep pot of cold salted water and vodka to anesthetize lobster close pot to prevent escape gradually raise temperature from cold to warm to boiling. Lobster is ready when it stops moving and shell is bright red. remove lobster shell and reserve the meat. In another deep pot put fish broth and tomato juice. add lobster meat in broth simmer broth. wash and remove beard from oysters. in another pot place oysters in salted water bring to swift rapid boil until shells open. remove oyster flesh from shells and add to simmering broth. cut tuna fillet into chunks add to simmering broth. add saffron to broth add red and white wine. close pot bring to boil then reduce back to simmer. let simmer 3 hours serve hot with garlic bread.
[Name] Pop's Goulash [AuthorId] 672655 [AuthorName] Big Kahuna in Alaska [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-28T18:45:00Z [Description] I make this up using bear sausage and moose burger, but you can substitute regular store bought stuff though. Kids love it. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "2", "1", "1", "3", "1", "1", "1", NA, "1", "2 -3"] [RecipeIngredientParts] ["sausage", "olive oil", "onion", "green bell pepper", "celery ribs", "frozen corn", "paprika", "chili powder", "basil", "oregano", "chopped tomato", "macaroni"] [AggregatedRating] nan [ReviewCount] nan [Calories] 570.6 [FatContent] 28.5 [SaturatedFatContent] 8.5 [CholesterolContent] 88.6 [SodiumContent] 969.6 [CarbohydrateContent] 46.1 [FiberContent] 4.9 [SugarContent] 6.9 [ProteinContent] 33.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. Cook Macaroni el dente according to directions. 2. Brown sausage and burger together in oil. 3. Add onion, celery, pepper, garlic and cook until tender. 4. Add tomatoes, corn, spices and simmer 3 minutes. 5. Add soup and macaroni and heat thoroughly.
[Name] Red Velvet Cake [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-28T20:41:00Z [Description] Make and share this Red Velvet Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "2 1/2", "1 1/2", "1", "1", "1", "1 1/2", "1", "2", "2", "1", "1", NA, "1", "4", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "baking soda", "fine salt", "cocoa powder", "buttermilk", "eggs", "white distilled vinegar", "vanilla extract", "cream cheese", "confectioners' sugar", "unsalted butter", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1751.4 [FatContent] 113.6 [SaturatedFatContent] 42.0 [CholesterolContent] 228.3 [SodiumContent] 914.5 [CarbohydrateContent] 175.1 [FiberContent] 1.5 [SugarContent] 132.9 [ProteinContent] 13.7 [RecipeServings] nan [RecipeYield] 1 cake [RecipeInstructions] ["Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.", "In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.", "Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.", "Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.", "Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.", "Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.] Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.", "Cream Cheese Frosting:", "In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.].", "Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally]. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days." ]
[Name] Lobster Risotto [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2017-12-28T23:38:00Z [Description] Make and share this Lobster Risotto recipe from Food.com. [Images] character(0) [RecipeCategory] Lobster [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "15", "1", "1", "3/4"] [RecipeIngredientParts] ["chicken broth", "water", "lobster tails", "butter", "arborio rice", "peas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 387.7 [FatContent] 6.2 [SaturatedFatContent] 2.5 [CholesterolContent] 82.0 [SodiumContent] 964.1 [CarbohydrateContent] 47.8 [FiberContent] 3.0 [SugarContent] 2.5 [ProteinContent] 31.7 [RecipeServings] 4.0 [RecipeYield] 4 1 cup [RecipeInstructions] Bring broth and water to a boil. Add lobster; cover and cook for 5 min. Remove lobster and let cool; remove from shells and chop. Place shells back in broth. Heat butter in pan; add rice cook 2 minute. Stir in 1 c broth & cook until absorbed. Add remaining broth 1/2 c @ at a time adding more when it gets absorbed. When all broth absorbed stir in lobster & peas. Serve: 1 c 374.
[Name] Superfood Quinoa [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2017-12-29T23:00:00Z [Description] Listed in Susan Jane White's &quot;Tasty, Naughty, Healthy, Nice&quot; as &quot;Kate Moss Quinoa&quot;. Serves 2 as a main or 4 as a side. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/77/4/6FZvZiRRTeu8WWGXSGAv_0226CE99-D8BF-4B09-BFD7-ED85DA098DFB.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/72/77/4/8jGtPaIsSdGT5HtH1bop_A7B87E40-6E13-4E04-9EDE-D5046E6C2EDE.jpeg"] [RecipeCategory] Lunch/Snacks [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1 1/2", "1", "3", "1/4", NA, "1", "1", "4"] [RecipeIngredientParts] ["quinoa", "water", "red onion", "red wine vinegar", "pomegranate seeds", "blueberries", "dill", "garlic", "roasted garlic", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.9 [FatContent] 32.6 [SaturatedFatContent] 4.4 [CholesterolContent] 0.0 [SodiumContent] 14.3 [CarbohydrateContent] 71.9 [FiberContent] 8.1 [SugarContent] 4.8 [ProteinContent] 14.7 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Rinse the quinoa under cold running water for at least 30 seconds. plonk into a saucepan with the stock and turmeric. Bring to a boil, cover, turn to low, and simmer for 10-15 minutes until all the water is absorbed. remove from heat and leave the lid on for 5-10 minutes. while the quinoa cooks, slice the red onion in half and thinly shave into semicircles. soak onions in the red wine vinegar for 15 minutes. IN a large bowl, add the pom seeds, blueberries, dill, garlic and olive oil. If using the roasted garlic, mash into a paste with the olive oil first. drain the onions and discard the vinegar. mix quinoa, sauce, and onions. serve with extra blueberries.
[Name] Nif's Instant Pot Macaroni and Cheese [AuthorId] 65502 [AuthorName] Nif_H [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2017-12-30T00:42:00Z [Description] This is absolutely fantastic, if I do say so. It's the first recipe I made in my 6 qt. Instant Pot, by combining some recipes I found with ingredients I had on hand. If you want to use a different shape pasta (not spaghetti, linguini, etc), cut the cooking time listed on the package in half. Enjoy! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/60/fsyie7SLTIKQZfLRKDL2_IMG_20171229_173122.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534760/ZSpn2KTsCrT7xNYTo8fw_ErTJl9h.jpg"] [RecipeCategory] One Dish Meal [Keywords] ["Canadian", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["1", "4", "3", "1 1/2", "2", NA] [RecipeIngredientParts] ["rotini pasta", "chicken broth", "butter", "evaporated milk", "cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 892.7 [FatContent] 37.6 [SaturatedFatContent] 22.4 [CholesterolContent] 109.6 [SodiumContent] 1280.6 [CarbohydrateContent] 96.3 [FiberContent] 3.6 [SugarContent] 4.0 [ProteinContent] 40.4 [RecipeServings] nan [RecipeYield] 10 Cups [RecipeInstructions] Put pasta, broth, butter, and salt in pot. Set Instant Pot to \"pressure cooker\" or \"manual\" on high for 5 minutes. After pot gets up to temperature, it will cook. When time is up, release steam. If it spits out broth, release steam a little slower. Set pot to \"saute\" and add evaporated milk. Gradually stir in cheese. Add pepper to taste.
[Name] Tally's Wonderful Cheese Soup [AuthorId] 2000652851 [AuthorName] Heidle [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-30T04:13:00Z [Description] This if from my Grand-Father-in-law's (Tally) restaurant in Rapid City, SD. It was featured on Rachel Ray's $40.00 a day. Tally's was really affordable and a staple of downtown Rapid City for years. This is his famous cheese soup. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "3", "2", "1", "2", "1/2", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "American cheese", "butter", "celery", "carrot", "water", "unsalted butter", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1130.5 [FatContent] 83.9 [SaturatedFatContent] 52.7 [CholesterolContent] 230.5 [SodiumContent] 2398.0 [CarbohydrateContent] 41.2 [FiberContent] 1.0 [SugarContent] 1.5 [ProteinContent] 54.5 [RecipeServings] 6.0 [RecipeYield] 6 8oz servings [RecipeInstructions] Brown celery, carrots, and onion in about 2 Tbsp butter until soft. Add milk and cheese. When cheese melts, add chicken soup base to hot water and mix well until dissolved. Add to soup. Bring soup to a boil. While soup is coming to a boil mix ½ cup no salt butter with ½ cup flour to make a rue. Add rue slowly to soup until it becomes thick enough to coat the back of a spoon. This can be split or frozen for future use. salt and pepper to taste.
[Name] Egg Nog for One-Non Alcoholic [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-30T10:00:00Z [Description] Make and share this Egg Nog for One-Non Alcoholic recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["egg", "sugar", "salt", "milk", "vanilla", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.0 [FatContent] 13.7 [SaturatedFatContent] 7.2 [CholesterolContent] 220.2 [SodiumContent] 346.6 [CarbohydrateContent] 38.0 [FiberContent] 0.0 [SugarContent] 26.4 [ProteinContent] 14.3 [RecipeServings] 1.0 [RecipeYield] 1 16oz glass [RecipeInstructions] Beat egg until smooth and thick. Beat in sugar and salt. Beat in milk and vanilla. Pour in glass and sprinkle with nutmeg.
[Name] Aunt Emma's Old Fashioned Egg Nog [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2017-12-30T10:22:00Z [Description] Make and share this Aunt Emma's Old Fashioned Egg Nog recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["egg", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 145.8 [FatContent] 4.8 [SaturatedFatContent] 1.6 [CholesterolContent] 186.0 [SodiumContent] 71.7 [CarbohydrateContent] 16.9 [FiberContent] 0.0 [SugarContent] 16.4 [ProteinContent] 6.3 [RecipeServings] 1.0 [RecipeYield] 1 16oz glass [RecipeInstructions] Beat Egg until foamy. Add enough powdered sugar to make thick frosting. Add vanilla. Stir well and Refrigerate.
[Name] Lemonade from Scratch [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-12-30T10:31:00Z [Description] Make and share this Lemonade from Scratch recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Lemon", "Citrus", "Fruit", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1/2", "2 -3"] [RecipeIngredientParts] ["water", "lemon juice", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 88.1 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.2 [CarbohydrateContent] 23.4 [FiberContent] 0.1 [SugarContent] 21.2 [ProteinContent] 0.2 [RecipeServings] 5.0 [RecipeYield] 5 3/4 c servings [RecipeInstructions] Mix Serve.
[Name] Mom's Cracker Jacks in Oven [AuthorId] 218105 [AuthorName] tuttifrutti1 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2017-12-30T10:58:00Z [Description] Make and share this Mom's Cracker Jacks in Oven recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["10 -12", "2", "1", "1/2", "1", "1/2", "1", "1"] [RecipeIngredientParts] ["brown sugar", "oleo", "butter", "salt", "baking soda", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 213.5 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 311.6 [CarbohydrateContent] 53.3 [FiberContent] 1.2 [SugarContent] 44.1 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 10-12 cups [RecipeInstructions] Boil brown sugar, oleo, white syrup and salt for 5 minute. Add vanilla, baking soda and butter flavoring. Stir mixture well and put on 10x13 pan. Bake on 10x13 baking pan at 250 degrees for 1 hour, stirring occasionally.
[Name] Air Fryer Grilled Cheese [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT8M [PrepTime] PT5M [TotalTime] PT13M [DatePublished] 2017-12-30T20:02:00Z [Description] Make and share this Air Fryer Grilled Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2"] [RecipeIngredientParts] ["butter", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.6 [FatContent] 33.2 [SaturatedFatContent] 20.2 [CholesterolContent] 82.8 [SodiumContent] 1386.3 [CarbohydrateContent] 34.8 [FiberContent] 1.2 [SugarContent] 2.2 [ProteinContent] 26.2 [RecipeServings] 1.0 [RecipeYield] 1 Sandwich [RecipeInstructions] Butter the outsides of the bread. Place cheese inside and secure with a couple toothpicks (so the bread doesn't fly off inside the air fryer]. Cook 4 minutes at 370, then flip and cook another 4 minutes.
[Name] Cream Cheese Frosting [AuthorId] 246478 [AuthorName] Sherri L. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2017-12-30T21:35:00Z [Description] From Martha Stewart with a few modifications. For those who like to taste the tartness of the cream cheese. This is enough frosting for a two-layer Red Velvet Cake. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "< 15 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["16", "1 1/2", "1", "1"] [RecipeIngredientParts] ["cream cheese", "confectioners' sugar", "unsalted butter", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.4 [FatContent] 21.2 [SaturatedFatContent] 12.8 [CholesterolContent] 61.7 [SodiumContent] 93.0 [CarbohydrateContent] 12.4 [FiberContent] 0.0 [SugarContent] 12.0 [ProteinContent] 1.8 [RecipeServings] 16.0 [RecipeYield] 4 cup [RecipeInstructions] With a paddle attachment cream the cream cheese until smooth. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.
[Name] Home Made Chili [AuthorId] 628753 [AuthorName] David Hawkins [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2017-12-31T02:17:00Z [Description] Make and share this Home Made Chili recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "5", "1", "1/2", "1", "2", "3", "2", "1", "1/2", "28", "12", "1/2", "2"] [RecipeIngredientParts] ["green pepper", "celery ribs", "tomatoes", "garlic cloves", "ground chicken", "bouillon", "cumin", "chili powder", "pepper", "salt", "beef broth", "canned tomatoes", "kidney beans", "vinegar", "Worcestershire sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.8 [FatContent] 11.3 [SaturatedFatContent] 4.0 [CholesterolContent] 53.0 [SodiumContent] 547.0 [CarbohydrateContent] 12.7 [FiberContent] 4.3 [SugarContent] 4.2 [ProteinContent] 15.2 [RecipeServings] 11.0 [RecipeYield] nan [RecipeInstructions] cook all together. serve.
[Name] Seared Beef Medallions [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2017-12-31T18:14:00Z [Description] Make and share this Seared Beef Medallions recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/3", "2", "1", "1", "1"] [RecipeIngredientParts] ["eye of round roast", "chicken broth", "butter", "shallot", "red wine vinegar", "rosemary"] [AggregatedRating] nan [ReviewCount] nan [Calories] 246.7 [FatContent] 15.2 [SaturatedFatContent] 7.4 [CholesterolContent] 92.4 [SodiumContent] 179.5 [CarbohydrateContent] 0.9 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 25.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Peel and finely chop shallot.", "Pat beef dry with paper towels.", "Cut crosswise into 8 equal sized medallions, season with salt and pepper on both sides.", "In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned beef; cook 2 to 4 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond] in the pan, transfer to a plate. Let rest for at least 5 minutes.", "While the beef rests, add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the diced shallot and remaining rosemary leaves; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the vinegar (be careful, as the liquid may splatter]; cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Add the broth and cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until the liquid is slightly reduced in volume. Turn off the heat and stir in the butter until melted. Season with salt and pepper to taste." ]
[Name] Grilled Chicken With Board Dressing [AuthorId] 1419314 [AuthorName] Vicki Kaye [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2017-12-31T22:15:00Z [Description] I am clearing out old magazines and putting the best recipes here. This is a delicious recipe from June 2013 Bon Appetit. Amazing what resting the chicken and letting it absorb this dressing does. I am writing it as printed, though Food.com doesn't allow me to write the first ingredient as &quot;1 dried guajillo or New Mexico chili OR 1/2 teaspoon red pepper flakes.&quot; I only have experience with using the red pepper flakes and a gas grill. I always use lemon pepper instead of regular. It really is one of the best ways to do chicken you'll ever try. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1419314/mc15DIcsSOaKdqVtcirw_genius%20kitchen.jpg" [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/2", "3/4", "1/4", "1", "1/4", "1", "4"] [RecipeIngredientParts] ["red pepper flakes", "cilantro", "oregano", "lime zest", "olive oil", "chicken", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 369.9 [FatContent] 30.7 [SaturatedFatContent] 6.8 [CholesterolContent] 85.0 [SodiumContent] 81.5 [CarbohydrateContent] 1.9 [FiberContent] 0.8 [SugarContent] 0.2 [ProteinContent] 21.3 [RecipeServings] 4.0 [RecipeYield] 1 Chicken [RecipeInstructions] If using whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes]. Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper. Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off]. Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on gril. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165 degrees, 10-15 minutes per side (move chicken to cooler part of grill if its cooking too quickly]. About 5 minutes before chicken is done, baste with some of dressing. Pour remaining dressing onto a carving board (or platter, if you don't have a large board] and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes. Do Ahead: Dressing can be made 2 days ahead. Cover and chill.
[Name] Creamy Cottage Cheese Frittata With Ham &amp; Veg [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT35M [TotalTime] PT35M [DatePublished] 2018-01-01T07:25:00Z [Description] Make and share this Creamy Cottage Cheese Frittata With Ham &amp; Veg recipe from Food.com. [Images] character(0) [RecipeCategory] Ham [Keywords] ["Pork", "Cheese", "Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "100", "50", "75", "4", "300", "50"] [RecipeIngredientParts] ["butter", "onion", "ham", "eggs", "cottage cheese", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.8 [FatContent] 9.3 [SaturatedFatContent] 4.0 [CholesterolContent] 149.3 [SodiumContent] 605.1 [CarbohydrateContent] 6.3 [FiberContent] 1.1 [SugarContent] 3.0 [ProteinContent] 16.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 180c/160c fan/gas 4. Grease a round ovenproof dish or pan with a small amount of butter. In a large frying pan, cook the onion in the butter until softened but not browned. Add the ham, peas and broccoli, cooking until everything is heated through. In a large jug, beat the eggs with the cottage cheese. Season with pepper. Tip the ham mixture into the ovenproof dish, then pour over the egg mixture. Sprinkle over the cheese and bake for 20-25 mins or until the middle has set. Leave to cool for 10 mins then slice into 6 wedges. Serve warm or cold.
[Name] Hummus [AuthorId] 1213142 [AuthorName] Talal B. [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-01-02T15:30:00Z [Description] A thousand year old recipe of mashed chick pea dip blended with tahini, lemon, and other ingredients; it is a staple of every household in the Middle East! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["32", "1", "3", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["chickpeas", "tahini", "extra virgin olive oil", "garlic", "lemon juice", "cumin"] [AggregatedRating] nan [ReviewCount] nan [Calories] 262.5 [FatContent] 9.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 455.4 [CarbohydrateContent] 36.7 [FiberContent] 7.0 [SugarContent] 0.2 [ProteinContent] 8.3 [RecipeServings] 6.0 [RecipeYield] 36 Ounces [RecipeInstructions] Place all ingredients in food processor / blender. Blend for 8 minutes. Top with any or all of the following: Paprika, cumin, chick peas, parsley, lamb, EVOO, and enjoy!
[Name] Courtesy of Alton Brown Beef Jerky [AuthorId] 2001893349 [AuthorName] beefjerkytexas [CookTime] PT12H [PrepTime] PT20M [TotalTime] PT12H20M [DatePublished] 2018-01-02T15:39:00Z [Description] Trim the flank steak of any excess fat, place in a zip-top bag, and place it in the freezer for 1 to 2 hours in order to firm up. Remove the steak from the freezer and thinly slice the meat with the grain, into long strips. Place the strips of meat along with all of the remaining ingredients into a large, 1-gallon plastic zip-top bag and move around to evenly distribute all of the ingredients. Place the bag into the refrigerator for 3 to 6 hours. Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer's directions. Once dry, store in a cool dry place, in an airtight container for 2 to 3 months. [Images] character(0) [RecipeCategory] Beef Liver [Keywords] ["Meat", "High Protein", "High In...", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "2/3", "2/3", "1", "2", "1", "1", "1 1/2 - 2", "4", NA, "1"] [RecipeIngredientParts] ["Worcestershire sauce", "soy sauce", "honey", "onion powder", "liquid smoke", "red pepper flakes", "black pepper", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.7 [FatContent] 22.7 [SaturatedFatContent] 9.4 [CholesterolContent] 185.1 [SodiumContent] 2653.7 [CarbohydrateContent] 17.2 [FiberContent] 0.6 [SugarContent] 11.3 [ProteinContent] 62.0 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] 1 teaspoon liquid smoke. 1 tablespoon honey.
[Name] Cream Cheese Marshmallow Fruit Dip [AuthorId] 2001893802 [AuthorName] Jenna R. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-02T15:40:00Z [Description] This is a great snack to make when you're expecting a crowd! It's super quick to make and feeds a lot of people. So grab some fruit, set out some pretty serving dishes, and get partying! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001893802/J4OrBr5SQNC5yBLSOFDT_fruitdip.jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "2 -3"] [RecipeIngredientParts] ["marshmallow cream", "low-fat cream cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 391.9 [FatContent] 15.7 [SaturatedFatContent] 8.8 [CholesterolContent] 50.4 [SodiumContent] 282.2 [CarbohydrateContent] 56.3 [FiberContent] 0.1 [SugarContent] 34.1 [ProteinContent] 6.8 [RecipeServings] nan [RecipeYield] 3 cups of dip [RecipeInstructions] Combine cream cheese and marshmallow cream. Mix with spoon or electric mixer until no clumps remain. If you want your dip to be pink, add red food coloring and stir until completely mixed inches. Serve immediately with fruit or refrigerate for up to a week.
[Name] How to Make Maggi Pizza With Egg [AuthorId] 2001894024 [AuthorName] thefoodxp [CookTime] PT7M [PrepTime] PT3M [TotalTime] PT10M [DatePublished] 2018-01-02T15:46:00Z [Description] Now egg lovers make a quick extra toppings for your regular pan delight and enjoy the absolute repelling combination worth devouring. The Maggiza is a perfect combo of egg and maggi and a baseless juncture of yumminess! Try on its aromatic flavors to make an impression. Make your kids and family happy. Unravel the directions below.
[Name] Golden Lemon Pound Cake [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT55M [PrepTime] PT15M [TotalTime] PT1H10M [DatePublished] 2018-01-02T15:47:00Z [Description] Make and share this Golden Lemon Pound Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "4", "3", "1/2", "1/2", "1/2", "1/4", "1", "1", "1 3/4", "2", "2"] [RecipeIngredientParts] ["sugar", "butter", "eggs", "all-purpose flour", "baking powder", "baking soda", "salt", "buttermilk", "lemon peel", "lemon juice", "powdered sugar", "lemon juice", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 356.1 [FatContent] 13.0 [SaturatedFatContent] 7.8 [CholesterolContent] 77.4 [SodiumContent] 248.4 [CarbohydrateContent] 56.5 [FiberContent] 0.7 [SugarContent] 38.1 [ProteinContent] 4.3 [RecipeServings] 16.0 [RecipeYield] 16 pieces [RecipeInstructions] Heat oven to 325 deg F. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tablespoon lemon juice. Spread batter into greased and floured 12-cup Bundt pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
[Name] PENNSYLVANIa DUTCH HOT BACON DRESSING [AuthorId] 2001896155 [AuthorName] RANDALL G. [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-01-02T15:47:00Z [Description] Make and share this PENNSYLVANIa DUTCH HOT BACON DRESSING recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["3", "1", "1 1/2", "1", "1/4", "1/4", "1/2", "8"] [RecipeIngredientParts] ["bacon", "egg", "flour", "milk", "vinegar", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 335.4 [FatContent] 12.7 [SaturatedFatContent] 5.4 [CholesterolContent] 118.2 [SodiumContent] 858.2 [CarbohydrateContent] 43.7 [FiberContent] 3.9 [SugarContent] 27.3 [ProteinContent] 13.1 [RecipeServings] 2.0 [RecipeYield] 1 cup [RecipeInstructions] Cook bacon until crisp; remove and chop. Add to greens. Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened. Serve over greens, and add a little bit of chopped onion to salad, if desired.
[Name] Apricot-Walnut Rugelach [AuthorId] 1353054 [AuthorName] Chef Eva-Maria [CookTime] PT25M [PrepTime] PT1H [TotalTime] PT1H25M [DatePublished] 2018-01-02T15:48:00Z [Description] A bite-size pie. I cut them a bit smaller to be bite-size. Can experiment with different kinds of jams and nuts. Another hit at the 2014 Cookiepalloza! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1/4", "1 1/2", "3/4", "3/4", "8", "1", "3/4", "1/2", "1/4", "1/2", "1"] [RecipeIngredientParts] ["all-purpose flour", "granulated sugar", "ground cinnamon", "fine salt", "unsalted butter", "cream cheese", "pure vanilla extract", "walnuts", "dark brown sugar", "ground nutmeg", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.7 [FatContent] 11.7 [SaturatedFatContent] 5.8 [CholesterolContent] 33.4 [SodiumContent] 111.1 [CarbohydrateContent] 19.9 [FiberContent] 0.6 [SugarContent] 9.9 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 24 cookies [RecipeInstructions] ["Pulse the flour, 3 tablespoons of the granulated sugar, 1 teaspoon of the cinnamon, and 1/2 teaspoon of the salt in a food processor until combined. Add the butter and pulse until a few pea-size clumps of butter remain. Add the cream cheese and vanilla and pulse just until the dough forms a ball.", "Divide the dough in half and place on 2 sheets of plastic wrap. Shape into 1 inch thick disks. Wrap and chill until completely firm, for 2 hours and up to 2 days.", "Combine the walnuts, brown sugar, nutmeg, and the remaining 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt in a small bowl. Set aside.", "Working with one piece of dough at a time, roll on a floured surface into a 13-inch round. Top with 1/4 cup of the jam and sprinkle with half of the walnut mixture. Cut the round into 12 equal wedges, like pizza slices. Roll up each wedge, starting at the outer edge. Repeat with the remaining dough, jam and walnut mixture.", "Place the rugelach 1 1/2 inches apart on 2 rimmed baking sheets lined with parchment. Brush with the egg and sprinkle with the remaining tablespoon of granulated sugar. Bake, rotating the sheets halfway through, until golden, 25 to 30 minutes. Transfer to a wire rack to cool completely." ]
[Name] North Carolina Barbecue Sauce [AuthorId] 2001896867 [AuthorName] StickyMeat [CookTime] PT15M [PrepTime] PT3M [TotalTime] PT18M [DatePublished] 2018-01-02T15:48:00Z [Description] This is a recipe for NC BBQ sauce that we used to use in a restaurant I worked at a few years ago. It has no sugars in it, which is perfect for me because I prefer BBQ sauces that are not sweet. This is the best NC sauce I've ever had. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Very Low Carbs", "Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/4", "1/4", "1/8", "1"] [RecipeIngredientParts] ["black pepper", "salt", "cayenne pepper", "mustard powder", "apple cider vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1061.4 [FatContent] 10.0 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 28500.8 [CarbohydrateContent] 85.9 [FiberContent] 21.3 [SugarContent] 18.5 [ProteinContent] 11.6 [RecipeServings] nan [RecipeYield] 1 Gallon Sauce [RecipeInstructions] Mix black pepper, salt, cayenne pepper and mustard powder. Add dry mix to 1 gallon of apple cider vinegar in a pot on stove. Heat on medium whisking occasionally. Cook about 10-15 minutes, reducing heat as necessary to keep below a simmer. You just want to heat it enough to help release the flavor of the spices in the vinegar. Sauce is excellent on pork barbecue or barbecue chicken. Shake well before using.
[Name] Veggies With Smoked Tofu Spread Dip [AuthorId] 2001897388 [AuthorName] Tofu Spread [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-02T15:48:00Z [Description] Make and share this Veggies With Smoked Tofu Spread Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] "smoked tofu" [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] 1.0 [RecipeYield] 1 1 toast [RecipeInstructions] Easy to cook, but also delicious and healthy with Tofu Spread. To buy it follow this link: https://tofuspread.com/. 1. Prepare a bowl with your favorite flavor of tofu spread. 2. Slice your favorite veggies – tomatoes, cucumber, carrot, pepper, celery, radish, asparagus etc. 3. Dip veggies into spread.
[Name] Vegan Arroz Con Dulce [AuthorId] 2001897343 [AuthorName] Norma [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-01-02T15:49:00Z [Description] Make and share this Vegan Arroz Con Dulce 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/53/47/81/LxpV4EkQs2iqbYx0G0Gw_20171223_103839_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/81/PJ1Zr6KzRi26btAuGHyS_20171223_101102_HDR.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001897343/TAKYlze0QarCZsj4fDvn_20171223_091501_HDR.jpg"] [RecipeCategory] Dessert [Keywords] ["Puerto Rican", "Caribbean", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "13", "8", "2", NA, "2", "1/4", "3", "1/4", "6"] [RecipeIngredientParts] ["short-grain rice", "coconut milk", "coconut cream", "brown sugar", "raisins", "fresh ginger", "clove", "cinnamon sticks", "salt", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.4 [FatContent] 5.9 [SaturatedFatContent] 5.1 [CholesterolContent] 0.0 [SodiumContent] 45.1 [CarbohydrateContent] 42.7 [FiberContent] 1.0 [SugarContent] 26.0 [ProteinContent] 1.8 [RecipeServings] 21.0 [RecipeYield] nan [RecipeInstructions] Soak rice for 8 hours. In a medium pot bring water to boil together with ginger cut in pieces, cloves and cinnamon for 10 minutes. Drain. In a large pot, Pour the drained water. Add coconut milk, coconut cream, sugar and salt. Stir. Add rice and raisins. Bring to boil. Stir occasionally until is cooked. Serve hot into mold and allow it to cool to room temperature. Refigerate and enjoy!
[Name] Blueberry-Banana-Peanut Butter Pancakes [AuthorId] 2001897988 [AuthorName] onosoph23 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-02T15:49:00Z [Description] Make and share this Blueberry-Banana-Peanut Butter Pancakes 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/2001897988/0grNeRJWRd2SnQsk6MTH_IMG_0674.JPG" [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1 1/2", "1/2", "1", "1", "1/2", "3/4"] [RecipeIngredientParts] ["milk", "peanut butter", "egg", "butter", "banana", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 547.8 [FatContent] 25.1 [SaturatedFatContent] 7.1 [CholesterolContent] 75.5 [SodiumContent] 1009.1 [CarbohydrateContent] 64.4 [FiberContent] 4.7 [SugarContent] 7.6 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Measure ingredients and cut half of the banana into small slices. Mix peanut butter, milk, pancake mix, and egg until blended and smooth. Set stove heat to level 4 and melt butter in the frying pan. I find a square pan easier for pancakes. Make batches of 4 small pancakes. They will break when flipping if they are too big. I recommend one ladle full per pancake. Set the stove heat to level 3 as the first batch is baking. Before flipping pancakes, add on the banana slices and blueberries. I added 2 blueberries and 1 banana slice per pancake. Enjoy with maple syrup. Be careful when eating, blueberries are hot!
[Name] Chocolate Banana Bread [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT1H20M [PrepTime] PT15M [TotalTime] PT1H35M [DatePublished] 2018-01-02T15:50:00Z [Description] Make and share this Chocolate Banana Bread recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001898367/WV2G1gz1TTCuYYYRIr3n_IMG_2622.JPG" [RecipeCategory] Breads [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1/4", "4", "1", "1/2", "4", "1 1/2", "1/4", "1"] [RecipeIngredientParts] ["flour", "baking soda", "salt", "eggs", "bananas", "pudding", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1389.5 [FatContent] 58.9 [SaturatedFatContent] 15.4 [CholesterolContent] 128.2 [SodiumContent] 752.4 [CarbohydrateContent] 213.7 [FiberContent] 5.0 [SugarContent] 162.1 [ProteinContent] 13.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] 1. puree 4 ripe bananas (1/3 cup] in a blender. 2. Grease 9.5 inch loaf pan thoroughly. Mix egg, sugar, and oil in bowl. Mix flour, baking soda, and salt. Use a mixer to mix dry and wet ingredients. Add milk, vanilla pudding , and bananas. Mix on medium for 2 minutes. Cook for 75 minutes or more depending if done. Use toothpick test in center of bread. Mine has taken as long as 90 minutes. Wait 10 minutes to take bread out a pan. . Heat 1/2 container chocolate icing (16 ounce container] for 30 seconds in microwave or until melted. Let bread cook for 1 hour. . Pour chocolate icing  on bread. Slice bread once icing is hardened (15 minutes].
[Name] Instant Pot Chicken Pot Pie Casserole [AuthorId] 2001516596 [AuthorName] marjo1964 [CookTime] PT3M [PrepTime] PT2M [TotalTime] PT5M [DatePublished] 2018-01-02T15:50:00Z [Description] Make and share this Instant Pot Chicken Pot Pie Casserole recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "16", "16", "1", "4", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken", "heavy cream", "chicken broth", "garlic powder", "onion powder", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1011.9 [FatContent] 46.2 [SaturatedFatContent] 20.5 [CholesterolContent] 262.3 [SodiumContent] 1513.7 [CarbohydrateContent] 102.1 [FiberContent] 9.1 [SugarContent] 3.0 [ProteinContent] 47.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place your pot on saute, Add chicken, spices, and olive oil. Saute about 2-3 minutes until the outside of the chicken is white. Add Egg noodles, broth, and veggies. Cook on manual high pressure for 5 minutes. Do a quick release. Stir in heavy cream. Place pot back on saute. Cook for another 2-3 minutes or until thickens. Serve.
[Name] Wholesome Eating With Homemade Instant Pot Ricotta Cheese [AuthorId] 2001516596 [AuthorName] marjo1964 [CookTime] PT20M [PrepTime] PT3M [TotalTime] PT23M [DatePublished] 2018-01-02T15:50:00Z [Description] Make and share this Wholesome Eating With Homemade Instant Pot Ricotta Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "1"] [RecipeIngredientParts] ["lemon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.9 [FatContent] 15.9 [SaturatedFatContent] 9.1 [CholesterolContent] 48.8 [SodiumContent] 791.5 [CarbohydrateContent] 24.8 [FiberContent] 0.4 [SugarContent] 25.0 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] 4 us [RecipeInstructions] Pour Milk directly in your instant pot. This does not require pot in pot. Place your pot on “Yogurt” function and hit the adjust button until you see ‘Boil’. Place lid on and in venting position. Allow to complete the boil cycle about 30-40 minutes. Check temp of your milk, it should be 180 degrees. Remove pot and set it on the counter. Stir in salt. Cut your lemon in half and squeeze the juice from each half into the milk. Let mixture sit for 15-20 minutes until you see the whey start to separate from the milk. Place a mesh strainer over a bowl and pour the mixture into a mesh strainer. Let mixture drain about 20 minutes. If you do not have a mesh strainer you can use a regular strainer with cheese cloth, or coffee filters. Refrigerate up to 5 days in an airtight container. If you do not have an instant pot you can make this on the stove over a medium heat bring your milk to almost a boil at 180 degrees.
[Name] White Bean and Chicken Chili [AuthorId] 2001896867 [AuthorName] StickyMeat [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-02T15:50:00Z [Description] Most recipes for white bean and chicken chilies are very thin and we prefer a much thicker chili. So, I kind of came up with my own recipe for this and it turned out pretty well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/86/nVhUar4iRi6645KUJVwk_20180408_225725.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "3", "4", "2", "1", "1", "1/4", "1", "1/2"] [RecipeIngredientParts] ["chicken breast", "yellow onion", "garlic cloves", "cannellini beans", "chicken broth", "diced green chilies", "cumin", "cayenne pepper", "olive oil", "monterey jack and cheddar cheese blend"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 689.5 [FatContent] 26.1 [SaturatedFatContent] 8.1 [CholesterolContent] 85.2 [SodiumContent] 3064.9 [CarbohydrateContent] 61.3 [FiberContent] 19.0 [SugarContent] 11.4 [ProteinContent] 51.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Salt and pepper both sides of the chicken breasts. Add oil (I personally prefer to use peanut oil, but olive oil works just fine and doesn't make much of a difference] to large pot and heat on medium. Cook chicken breasts 4-5 min on each side.", "While the chicken is cooking take the time to dice the onion and the garlic (or do it before if you prefer]. After chicken breasts have cooked remove them and put the onion and garlic in the pot to cook for 5-6 minute.", "Cut the chicken breasts into 1/2 inch to 1 inch cubes depending on how big you would like them. The chicken may not be cooked all the way through yet, this is fine and it will finish cooking later.", "After the onions and garlic have cooked I like to add the 2 cans of green chilies and cook for a minute. Then add the chicken broth and the cream of mushroom soup (you could use cream of chicken or celery also]. Stir well.", "Drain and rinse the cans of beans and add those to the pot. Add the cubed chicken as well.", "Stir in the cumin and cayenne. When the chili gets to a boil turn the heat down and simmer on low for about 30 minutes.", "Salt and pepper to taste and then serve topped with your choice of shredded cheese (the cheddar and Monterey jack is my favorite]. Top with sour cream, chopped green onion and/or crackers if you wish." ]
[Name] Alfredo Sauce [AuthorId] 2001192000 [AuthorName] Tracy J. [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-01-02T15:51:00Z [Description] Make and share this Alfredo Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "3", "1", "1/2", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["butter", "margarine", "flour", "salt", "pepper", "garlic", "garlic powder", "milk", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 136.7 [FatContent] 10.7 [SaturatedFatContent] 6.7 [CholesterolContent] 31.7 [SodiumContent] 495.5 [CarbohydrateContent] 7.3 [FiberContent] 0.2 [SugarContent] 0.0 [ProteinContent] 3.3 [RecipeServings] nan [RecipeYield] 2 Cups [RecipeInstructions] Melt butter in heavy, medium sized pot over medium heat. Add spices. Add flour and whisk until combined. Slowly pour the milk in and whisk until smooth again. Turn the heat up to about medium high. Add 1/2 cup of grated Parmesan cheese, whisk until combined. Taste. Add more Parmesan if desired. Serve immediately.
[Name] Simply Delicious Simple Shrimp Tomato Scampi [AuthorId] 2001572543 [AuthorName] mojo22l [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-02T15:51:00Z [Description] Make and share this Simply Delicious Simple Shrimp Tomato Scampi 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/jLpCX0uDR8SPpVO2J5wW_thumbnail_IMG_20171230_203023.jpg" [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "7", "1/3", "1/3", "1/2", "4", "1/2", "1/2", "1", "1/2", "3/4", "3/4", "1/2"] [RecipeIngredientParts] ["large shrimp", "unsalted butter", "garlic", "parsley", "chopped tomato", "capers", "lemon juice", "anchovy paste", "tomato sauce", "olive oil", "linguine", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1032.8 [FatContent] 67.5 [SaturatedFatContent] 21.1 [CholesterolContent] 212.8 [SodiumContent] 1483.5 [CarbohydrateContent] 72.5 [FiberContent] 4.2 [SugarContent] 4.5 [ProteinContent] 35.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Prepare your shrimp - peeled, deveined, tails off, rinse under cool water and then pat dry with a cloth or paper towel. Set aside in a bowl. Prepare your pot with water for cooking your linguini, I use 1 tablespoon oil and 1/4 teaspoon of salt, turn the heat up to medium and let it warm up as you continue with the sauce preparation, you will actually cook the pasta a little later on so it's not overcooked. Chop your garlic fine or use the chopped garlic in the jar. Chop your tomato into small pieces. Chop your parsley fine. In a saute' pan turn your heat to medium and add 1/2 cup olive oil, butter, tomato, garlic, parsley, capers, lemon juice, tomato sauce, anchovy paste, Tony Cachers. Cook 7 minutes stir occasionally and then reduce the heat to low. In a separate pan add 3 tablespoons olive oil and turn the heat to high, when the oil just starts to smoke add your shrimp be careful for splatter! keep the shrimp moving, I like to flip them in the pan or you can use tongs, cook them just until they get a little brown color on them, around 2 minutes -- 75% cooked. Remove them from the pan and cover them in a bowl. OK you can get the pasta water boiling now and add your linguini stir occasionally. Turn your sauce pan up to medium and add your shrimp and mix well coating all the shrimp, cook for around 5 minutes on medium then reduce the heat to med-low. Cook the pasta to your liking, I like it al dente, I keep taking a piece out of the pot and checking it -- don't cook it too much you can lower the heat a little and it will continue to cook. When the pasta is cooked pour it out into a strainer and shake it up a bit to remove access water, return it to the pot and add your shrimp and sauce and mix it up bringing the bottom to the top a couple of times. Pour the pasta out into a large serving bowl and sprinkle with some parsley. You and your guest can add some cheese as you like -- ENJOY!
[Name] Favorite Banana Bread [AuthorId] 2001825855 [AuthorName] Lynne [CookTime] PT1H15M [PrepTime] PT30M [TotalTime] PT1H45M [DatePublished] 2018-01-02T15:53:00Z [Description] I baked this bread and everyone loves it. &nbsp;Made it for my Co Workers for gifts at Christmas because they asked for this instead of gifts. &nbsp;It is so Moist!! Though I can't stand nuts in it that is why I found this recipe. Everyone else in my family loves nuts so had to find a way to make it myself. &nbsp;I also cook these in a Mini Loaf pan and it gives me 8 plus a small 4x4 pan.&nbsp; [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Tropical Fruits", "Fruit", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "1/2", "2", "1/2", "1/2", "1", "2 1/2", "1", "1", "1"] [RecipeIngredientParts] ["sugar", "butter", "margarine", "eggs", "banana", "buttermilk", "vanilla", "all-purpose flour", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 250.2 [FatContent] 11.0 [SaturatedFatContent] 4.5 [CholesterolContent] 38.8 [SodiumContent] 349.5 [CarbohydrateContent] 34.2 [FiberContent] 1.4 [SugarContent] 17.0 [ProteinContent] 4.7 [RecipeServings] 16.0 [RecipeYield] 2 9 inch loaves [RecipeInstructions] 1. Heat oven to 350&deg;F Grease bottoms only of 2 (8x4-inch] loaf pans or (9x5-inch] loaf pan. 2. In large bowl, mix sugar and butter. Add eggs, bananas buttermilk and vanilla; beat with electric mixer o medium speed until smooth. Stir in flour, baking soda, salt and nuts just until moistened.  Pour Batter into pans. 3. Bake 8 inch loaves 1 hour 9 inch loaf 1 1/4 hours,  or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans: remove from pans to cooling rack. Cool about 1 hour before slicing. HIGH ALTITUDE (3500-6500FT]: Increase flour to 2 1/4 cups. In step 1, heat oven to 375&deg;F In step 2. add 1/4 cup water with the buttermilk. Bake 8 inch loaves about 1 hour 5 minutes. 9 inch loaf about 1 hour 30 minutes. The Mini loaves cook in about 1/2 the time. I usually check them at about 20-25 min and do the toothpick test until it comes out clean.
[Name] Cowboy Hash [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-01-02T15:53:00Z [Description] Makes a great breakfast with a poached egg on top. Recipe published in the NZ Herald from Annabel Langbein's cookbook, 'Essential Annabel Langbein. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/47/90/Y58bGatpTNCBxGiSgvxq_Cowboy%20Hask.jpg" [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["800", "4", "1", "200", "2", NA, "2", "1"] [RecipeIngredientParts] ["potatoes", "olive oil", "red onion", "chorizo sausage", "thyme leaves", "coriander leaves", "cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.6 [FatContent] 21.9 [SaturatedFatContent] 6.1 [CholesterolContent] 29.3 [SodiumContent] 421.6 [CarbohydrateContent] 26.4 [FiberContent] 3.4 [SugarContent] 2.1 [ProteinContent] 11.1 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] ["Bring potatoes to a boil in a pot of salted water, boil 5 minutes, then drain thoroughly.", "While they cook, heat 2 tbsp of the oil in a large frypan and cook onion over medium heat until softened (about 5 minutes]. Add chorizo and cook a further 5 minutes, stirring now and then to prevent sticking. Lift out of pan and put to one side.", "Add remaining 2 tbsp oil, thyme and well-drained potatoes and cook over a medium-high heat, turning now and then, until slightly crispy (about another 10 minutes]. Add the onion and chorizo mixture back to the pan and cook another minute or two. Season to taste with salt and ground black pepper and sprinkle with parsley or coriander leaves / cilantro leaves and chilli, if using." ]
[Name] Chalupa or Spanish Shredded Pork and Beans [AuthorId] 247767 [AuthorName] Maddison [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2018-01-02T15:53:00Z [Description] This is a recipe I found on a bag of dried Pink Beans. Makes 6-8 servings. &nbsp; &nbsp;In this Spanish dish, called Chalupa, a savory pork roast bakes with beans until the meat &nbsp;is so tender you can shred it with a fork. Because the dish bakes for such a long time the beans do not need prior soaking. Serve this chili-like mixture with desired condiments such as chopped tomatoes, avocado, onions, shredded cheese, taco or hot sauce.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/247767/celbOyjIQxy2VJXf3OfG_image.jpg" [RecipeCategory] High Protein [Keywords] ["Healthy", "High In..."] [RecipeIngredientQuantities] ["16", "3 - 3 1/2", "1", "2", "3", "1", "2", "2", "7"] [RecipeIngredientParts] ["dried pink beans", "boneless pork roast", "onion", "garlic cloves", "salt", "chili powder", "cumin", "ground oregano", "green chilies"] [AggregatedRating] nan [ReviewCount] nan [Calories] 758.7 [FatContent] 22.7 [SaturatedFatContent] 8.0 [CholesterolContent] 194.9 [SodiumContent] 1322.2 [CarbohydrateContent] 55.1 [FiberContent] 11.2 [SugarContent] 4.2 [ProteinContent] 81.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 275°F. . Put all the ingredients into a large pot, Dutch oven or roaster. Add 7 cups of water. Bring to a boil over high heat. Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred. Increase oven temperature to 400°F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165°F as measured by a food thermometer and until sauce thickens to desired consistency. It will continue to thicken as it cools. Makes 6 to 8 servings. **To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Sauté onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.
[Name] 3 Layer Crunch [AuthorId] 1803376665 [AuthorName] Dawn H. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-02T15:54:00Z [Description] Make and share this 3 Layer Crunch recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", "4", "12"] [RecipeIngredientParts] "creamy peanut butter" [AggregatedRating] nan [ReviewCount] nan [Calories] 677.9 [FatContent] 41.5 [SaturatedFatContent] 21.2 [CholesterolContent] 0.0 [SodiumContent] 269.2 [CarbohydrateContent] 74.0 [FiberContent] 4.6 [SugarContent] 56.1 [ProteinContent] 11.8 [RecipeServings] 8.0 [RecipeYield] 1 8" x 8" pan [RecipeInstructions] In a medium pan, melt butterscotch chips, then add the peanut butter and stir until blended. Add Rice Krisipies to the pan and stir. Pour half of the mixture into an 8\" x 8\" pan. Melt semi sweet chocolate in microwave and spread over the mixture in the pan. Pour remaining Rice Krispie mixture into the pan and place in refrigerator for about 1 hour, until firm.
[Name] Jalapeno Popper Dip [AuthorId] 2001497569 [AuthorName] The Toasted Onion [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2018-01-02T15:55:00Z [Description] Make and share this Jalapeno Popper Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "Potluck", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "2", "1/2", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["cream cheese", "mayonnaise", "sour cream", "diced green chilies", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.6 [FatContent] 37.9 [SaturatedFatContent] 20.8 [CholesterolContent] 116.7 [SodiumContent] 922.1 [CarbohydrateContent] 6.6 [FiberContent] 0.8 [SugarContent] 4.6 [ProteinContent] 14.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degrees. . In a large bowl, mix together cream cheese, mayonnaise, and sour cream. Stir until smooth. Stir chilis, jalapeños, parmesan cheese, and bacon into the cream cheese mixture. Pour into an oven safe serving dish. Bake in oven for 30 minutes until heated through. Serve with tortilla or pita chips.
[Name] New England Style Pot Roast [AuthorId] 2001695090 [AuthorName] Ken Lee [CookTime] PT9H [PrepTime] PT30M [TotalTime] PT9H30M [DatePublished] 2018-01-02T15:56:00Z [Description] by Diana Rattray at the Spruce, formerly from about.com southern cooking https://www.thespruce.com/new-england-style-pot-roast-3055580 Usually made in some sort of combination with To Die For Crock Pot Roast from this site. I don't make the sauce, as I prefer straight horseradish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001695090/5jxaLrGRf6M0G9fFnmfC_GettyImages-157058154-588ec9ae5f9b5874eeae8190%5B1%5D.jpg" [RecipeCategory] Vegetable [Keywords] "Meat" [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1", "4", "1", "2", "5", "1", "3", "1", "2", "1 1/2", "1", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "onions", "celery", "carrots", "bay leaf", "vinegar", "water", "cabbage", "butter", "onion", "flour", "beef broth", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.9 [FatContent] 4.7 [SaturatedFatContent] 2.9 [CholesterolContent] 11.4 [SodiumContent] 694.1 [CarbohydrateContent] 12.7 [FiberContent] 3.8 [SugarContent] 5.8 [ProteinContent] 2.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Sprinkle pot roast with salt and pepper. Place onions, carrots, and celery in slow cooker; place roast over the vegetables. Add bay leaf, vinegar, and water. Cover and cook on LOW for 7 to 9 hours or until the roast is tender. About 30 minutes before done, cook cabbage wedges in boiling salted water until just tender. Remove meat and switch to HIGH setting. Add cooked cabbage wedges to the liquids in crockpot; cover and cook on high for about 15 to 25 minutes or until cabbage is done. Meanwhile, melt butter in the saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of a cooking pot. Pour broth, horseradish, and salt into the saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Serve sauce over roast, with vegetables.
[Name] Kentucky Derby Lucky Lemonade Punch [AuthorId] 2001889974 [AuthorName] Craig Ibbotson [CookTime] PT12H [PrepTime] PT30M [TotalTime] PT12H30M [DatePublished] 2018-01-02T15:56:00Z [Description] Lucky Lemonade is a famous Derby-day cocktail, but making one by one when hosting a party is time consuming. &nbsp;This punch tastes exactly like the Lucky Lemonade served at Churchill Downs and is easily made (and should be made) the day before or morning of your big derby party! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001889974/i0dtKa1NRYSnJVf1pTFG_B99FFADE-3F13-4015-A553-6561D6B167C3.jpeg" [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy"] [RecipeIngredientQuantities] ["2", "24", "1", "1", "1.5", "52"] [RecipeIngredientParts] ["fresh strawberries", "cucumber", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.2 [FatContent] 0.7 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 14.5 [CarbohydrateContent] 39.7 [FiberContent] 1.5 [SugarContent] 33.6 [ProteinContent] 0.7 [RecipeServings] 10.0 [RecipeYield] 1 Gallon [RecipeInstructions] Peel, seed and chop the cucumber.   Wash the strawberries, remove the stems, and cut each in half.    In a food processor, add the cucumber and a small handful of the strawberries, purée until finely chopped.   Reserve remaining strawberry halves. In a 1 gallon beverage container add the two cans of lemonade concentrate, cucumber/strawberry purée, green tea, water, and gin.    Refrigerate and allow to sit for 2 hours. After two hours, strain mixture to remove purée, then return to gallon container and add remaining strawberry halves. Refrigerate 4 hours (or overnight] and serve over ice.
[Name] Oatmeal Cookies - Lactose Free Dairy Free Gluten Free [AuthorId] 2001906741 [AuthorName] lucidbarrier [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-02T15:56:00Z [Description] Modified version of http://www.food.com/recipe/oatmeal-raisin-cookies-dairy-free-99839 You need something like a Ninja blender or a food processor to grind down the Quick Oats until they are turned into a flour like consistency. Huge thanks to Chelle_DaysFlutterBy for posting that original recipe. My cookies came out light and fluffy and were ready to eat right out of the oven. I use a large Wilton cookie sheet and used a small amount of Margarine to grease it and the cookies came right off whole. You can add a cup of raisins to make them oatmeal raisin cookies if you wish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906741/HNnHQITWTS664xFFysPE_26165962_10154994651077116_4663365806164389887_n.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Lactose Free", "Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "3/4", "3/4", "2", "1", "1", "1", "1/2", "4"] [RecipeIngredientParts] ["margarine", "granulated sugar", "light brown sugar", "eggs", "vanilla", "baking soda", "cinnamon", "salt", "quick oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 317.8 [FatContent] 13.9 [SaturatedFatContent] 2.9 [CholesterolContent] 31.0 [SodiumContent] 352.2 [CarbohydrateContent] 44.7 [FiberContent] 2.8 [SugarContent] 26.2 [ProteinContent] 4.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 F (190C]. Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside. In large bowl, cream together margarine, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together baking soda, cinnamon and salt. Beat into creamed mixture. Gradually stir in finely ground quick oats and mix well. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 8 – 10 minutes in the preheated oven, or until golden brown. Cool slightly; remove from cookie sheet to wire rack or plate. Cool completely. (Optional].
[Name] Peanut Butter Chicken [AuthorId] 201427 [AuthorName] WildLightning [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-01-02T17:08:00Z [Description] Make and share this Peanut Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "1/2", "1/4", "1/4", "2", "2", "4", "2", "1/4"] [RecipeIngredientParts] ["skinless chicken thighs", "hot water", "creamy peanut butter", "chili sauce", "soy sauce", "vinegar", "garlic cloves", "fresh ginger", "ground ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 215.8 [FatContent] 14.0 [SaturatedFatContent] 2.8 [CholesterolContent] 51.0 [SodiumContent] 744.6 [CarbohydrateContent] 6.0 [FiberContent] 1.6 [SugarContent] 2.6 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse chicken thighs, pat dry. Place the chicken in a plastic bag set in a shallow bowl. In a small mixing bowl gradually stir hot water into peanut butter. Stir in chili sauce, soy sauce, the 2 T oil, the 2 T vinegar, garlic, ginger and red pepper. Pour marinade over chicken. Seal the bag and turn to coat chicken thighs with marinade. Chill for 12 to 24 hours, turning the bag occasionally. In a covered grill arrange medium hot coals around a drip pan. Test for medium hot by placing hand over coals. When hand gets too hot at 3 seconds the temperature is right. Remove chicken from marinade. Place chicken on the grill rack over the drip pan but not over the coals. Lower the grill hood. Grill chicken for 35 to 45 minutes or until no pink remains. Note: I do not use a drip pan and places the chicken over dead coals, adjacent to the hot coals.
[Name] Hibiscus Punch Cocktail [AuthorId] 1072593 [AuthorName] gailanng [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-03T16:47:00Z [Description] Make and share this Hibiscus Punch Cocktail recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/2", "1/2", "1", "1", "1 -2", NA, NA] [RecipeIngredientParts] ["pineapple rum", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 24.2 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.7 [CarbohydrateContent] 5.9 [FiberContent] 0.1 [SugarContent] 4.3 [ProteinContent] 0.3 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] Combine ingredients 1-6 in a cocktail shaker. Serve over ice and garnish with orange slice.
[Name] Amaranth Tikkis [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-03T22:10:00Z [Description] Make and share this Amaranth Tikkis recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1", "3", "1", "1/2", "1/2", NA, "1/4", "1", "1", "1/2", "1/2", NA, "2", NA, "2"] [RecipeIngredientParts] ["water", "garlic cloves", "onion", "zucchini", "red bell pepper", "sea salt", "chili powder", "amchoor powder", "garam masala", "ground coriander", "lemon zest", "fresh ground black pepper", "amaranth flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 175.2 [FatContent] 17.3 [SaturatedFatContent] 2.2 [CholesterolContent] 0.0 [SodiumContent] 15.3 [CarbohydrateContent] 5.3 [FiberContent] 1.4 [SugarContent] 2.4 [ProteinContent] 0.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium saucepan, bring to a boil 2 cups water. Add the 1 cup amaranth, stirring well. Cover pan and lower the heat, allowing to simmer for 20 minutes. When amaranth is cooked, remove from burner, season with sea salt and freshly ground pepper. Set aside. For the masala: In a small fry pan, add 1 tablespoon oil, sauté garlic and onion until soft. Add the chopped red bell pepper and zucchini, stir-fry for 2-3 minutes. Add the lemon zest, garam masala powder, coriander powder, chili powder and stir fry. Add the amchoor and black pepper. Remove from heat and set aside to cool a few minutes. With a spatula fold mixture into the prepared amaranth. Allow to cool until easily handled. Once cooled, form into small patties. Coat each patty, front and back, with amaranth flour (dry amaranth can be ground fine in a spice grinder to make amaranth flour] or breadcrumbs. Heat 2 tablespoon oil in a frying pan. Fry patties until golden, adding oil if needed. 1/20/2018 Update: Made it and feel there recipe needs work. Amaranth's texture is unusual and the tikkis came out to wet.
[Name] Honey Sriracha Salmon [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT10M [PrepTime] PT1H10M [TotalTime] PT1H20M [DatePublished] 2018-01-03T22:18:00Z [Description] Make and share this Honey Sriracha Salmon recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "2", "2", "1", "3", "3", "2", "2", "1"] [RecipeIngredientParts] ["salmon fillets", "honey", "garlic", "soy sauce", "water", "olive oil", "green onions", "sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.4 [FatContent] 15.3 [SaturatedFatContent] 2.5 [CholesterolContent] 77.4 [SodiumContent] 882.3 [CarbohydrateContent] 10.8 [FiberContent] 0.5 [SugarContent] 8.9 [ProteinContent] 36.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["In a large zipper bag, add honey, sriracha, minced garlic, soy sauce and water. Seal and shake a few times to combine. Add salmon to the bag and turn gently to ensure salmon is well coated with marinade. Place in refrigerator and let sit for 1 hour.", "When ready to cook, heat olive oil in a large skillet over medium-high heat. Remove salmon from marinade and discard marinade. When pan is hot, add salmon. Cook 4–5 minutes on each side or until desired doneness. Remove from heat.", "Garnish with sliced green onions and sesame seeds." ]
[Name] Smoked Tomatoes [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT2H [PrepTime] PT5M [TotalTime] PT2H5M [DatePublished] 2018-01-04T03:31:00Z [Description] Make and share this Smoked Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["8", NA] [RecipeIngredientParts] "tomatoes" [AggregatedRating] nan [ReviewCount] nan [Calories] 22.1 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 6.2 [CarbohydrateContent] 4.8 [FiberContent] 1.5 [SugarContent] 3.2 [ProteinContent] 1.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Cut the stem end off the tomatoes, then slice each into quarters. Smoke at about 225 degrees for 2 hours. Use on pizza, in pasta, or wherever you want!
[Name] Low-Carb, Keto, Shrimp and Sausage Gumbo [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-01-04T13:28:00Z [Description] Make and share this Low-Carb, Keto, Shrimp and Sausage Gumbo 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/53/48/02/IZWTl3pSyCohE0fC3KHY_keto-shrimp-sausage-gumbo_0018-3840.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/02/jISypEICSlOLrTtON8T6_keto-shrimp-sausage-gumbo_9964-3840x2160.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/02/HazoGyLTYaAoCELlfPvi_keto-shrimp-sausage-gumbo_9989-3840x2160.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001898367/Riob4uHQRWP1nVOk4BWj_CDBE13AF-F11B-44BA-AE48-ECCC1399474F.JPG"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "3", "2", "2", "3", "1", "2", "2", "1/4", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["shrimp", "yellow onion", "celery ribs", "bay leaves", "garlic cloves", "guar gum", "green bell pepper", "celery", "bay leaves", "yellow onion", "hot Italian sausage link", "raw shrimp", "black pepper"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 385.1 [FatContent] 22.3 [SaturatedFatContent] 7.5 [CholesterolContent] 233.9 [SodiumContent] 1793.0 [CarbohydrateContent] 8.4 [FiberContent] 1.3 [SugarContent] 2.3 [ProteinContent] 35.7 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Peel and Devein Shrimp. Put shrimp aside in bowl. Place skins in pot. chop and cut all veggies in broth ingredients. Crush bay leaves with hand then place in broth. Mince garlic cloves. Pour 6 cups water into pot and place lid on pot. Bring pot to a rapid boil. Shake broth seasonings in water. Place stove-top heat down to \"low\" setting. Let broth simmer, covered, for 1 hour. Strain broth and set aside. To Make Gumbo: Cut sausage into 1/8 inch slices. Chop all veggies and set aside. Put teaspoon oil in large skillet or stock pot. Set skillet to medium-high heat. Add veggies and all gumbo dry seasonings. Saute veggies and crushed bay leaves until tender, about 10 minutes. Pour in the reserved shrimp broth and bring to a boil. Simmer, covered, about 15 minutes. Add the shrimp and sliced sausage and simmer 10 minutes more, or until sausage is cooked through. Add salt to taste. Evenly sprinkle some guar gum onto gumbo and stir inches Add gum until desired thickness is achieved. Serve.
[Name] Shrimp and Sausage Skillet With Vegetables [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-01-04T13:29:00Z [Description] Make and share this Shrimp and Sausage Skillet With Vegetables 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/2001898367/1nrBxlZ0TWqiLfFpqm5w_Shrimp%20sausage%20skillet%20.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["11", "1", "2", "1", "2", "2", "1", "1/2", "2", "3", "1/4"] [RecipeIngredientParts] ["Italian sausage", "raw shrimp", "orange bell pepper", "green peppers", "carrots", "ground black pepper", "minced garlic cloves", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.6 [FatContent] 18.3 [SaturatedFatContent] 4.8 [CholesterolContent] 93.8 [SodiumContent] 805.4 [CarbohydrateContent] 9.2 [FiberContent] 1.8 [SugarContent] 2.4 [ProteinContent] 16.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] peel and devein shrimp. throw them into pot. -Put 2.5 cups of water in pot. - Add 2 stalks chopped celery, 2 chopped carrots, 1 orange pepper chopped, and 1 yellow pepper chopped., 1 tablespoon minced garlic, and 3 bay leaves,. -Put pot on high and get water to a rapid boil. Cover pot while doing this. - Once boiling rapidly, reduce to low heat and let simmer for 45 minutes. -Strain pot and save sauce for later in recipe. Instructions for Main Recipe: - Put skillet on medium-high heat. - coat pan in vegetable oil. - coat sausages in vegetable oil (use 1/2 of oil]. - place shrimp on skillet. - Coat shrimp in black pepper and Cajun seasoning. - cook on one side 1.5 minutes. -Flip shrimp and repeat. Place shrimp in container and keep warm once done. - add peppers to skillet on medium-high heat. - cook 2 minutes. - Add sausages cook for 2 minutes on each side or until light brown- once done remove from pan and continue to add sausages until complete. - Add some garlic powder, cajun seasoning, and black pepper to sausages while cooking. - Remove peppers and place in container, once cooked- keep warm. - When sausages are done remove from pan. - Add shrimp back onto medium-high skillet. -Splash skillet with cooking wine and shrimp. - Add all sausages back into pan. - Add 3/4 cup shrimp stock. -Let cook for 2 minutes. - Combine shrimp, sausages, veggies, and stock in one large bowl and stir 50 times.
[Name] Vegan Spaghetti Squash With No-Cheese Sauce [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-01-04T13:30:00Z [Description] Vegan meal with Forks Over Knives No Cheese Sauce. I'm vegan and used this sauce often, when I first went vegan. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001898367/u8NLrsIRPu6JmSB0DxOw_c6f9f631fd87eb4e0c28f939e0f24ebc.jpg" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/2", "2", "1", "1/2"] [RecipeIngredientParts] ["spaghetti squash", "season salt", "black pepper", "yellow onion", "garlic cloves", "green bell pepper", "nutritional yeast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.6 [FatContent] 13.5 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 18.6 [CarbohydrateContent] 17.3 [FiberContent] 7.4 [SugarContent] 2.0 [ProteinContent] 12.0 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Preheat oven to 350. Line a Baking Dish. Spray with Cooking Spray. Place 1 cup almonds in dish. Spread out almonds, so they are not touching. Bake for 10 minutes. Take out of oven and set aside (Keep warm, cover with foil]. Cut Spaghtti Squash in 2 halves. Add Salt and Pepper to inside of Spaghetti Squash. Line a Baking Dish with Foil. Place squash cut side down on foil. Roast Squash at 375 for 50 minutes. Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic. After 10 minutes, transfer to blender. Add almonds to blender. Blend on high for 2 minutes. When Squash is done, wait 1 hour before proceeding. Use a fork to dig into skin of squash and pull strands of \"spaghetti\" out. When all strands are out of squash, transfer \"spaghetti\" to a large pot. Pour sauce into \"spaghetti\" and stir 50 times, then you are done!
[Name] Turkey Cheeseburgers, Asparagus, and French Fries Quick Dinner [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-04T13:31:00Z [Description] Make and share this Turkey Cheeseburgers, Asparagus, and French Fries Quick Dinner 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/53/48/05/xWpSorjTh6AkOZ39qmV9_Newturkeyburger.PNG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/05/UMvc0xWySSOwcuIrC809_Turkey%20cheeseburgers.PNG"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "1/2", "1/4", "2", "5", "2", "1", "1/4", "1/2", "1/2", "16"] [RecipeIngredientParts] ["ground turkey", "season salt", "pepper", "American cheese", "butter", "asparagus", "olive oil", "season salt", "black pepper", "French fries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 827.8 [FatContent] 38.0 [SaturatedFatContent] 12.1 [CholesterolContent] 252.1 [SodiumContent] 849.8 [CarbohydrateContent] 46.8 [FiberContent] 5.8 [SugarContent] 3.1 [ProteinContent] 76.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] preheat oven to 375. -Mold ground turkey meat into medium-large burgers, on wax paper. Mold meat into hands like patty. -Liberally apply salt and pepper on top and bottom of burger. - Line a baking dish with foil. -spray foil with cooking spray. - Place patties on top of baking dish- make sure the patties are not touching. - Let them cook for 15 minutes. - Flip burgers at 15 minute mark. - Let this side cook for 15 minutes, during the last 3 minutes add one slice of American cheese. - Place one teaspoon of butter on each side of a burger bun. This recipe is making 2 burgers, so that's 4 sides. - Set stove-top to medium-high heat with a a teaspoon of butter in pan. - Toast burger buns for 2 minutes on each side until lightly brown. - Place burger in bun and then you are done! Asparagus: Preheat oven to 425. Wash Asparagus. Pat dry with paper towel. Line a baking dish with foil. Place asparagus on baking dish. Rub 1/4 olive oil onto all asparagus. Rub thoroughly for about 2 minutes- you want seasonings to stick. Place 1/2 teaspoon season salt in hand. Crumble season salt in hand then, sprinkle onto ALL asparagus'. Repeat last step for 1/2 teaspoon black pepper. Place in oven for 15 minutes. Take out of oven and wait 5 minutes before serving. French Fries. Follow Package Directions.
[Name] Jeff's Winter Warm-Up [AuthorId] 2001879369 [AuthorName] jeffrey.a.pilon [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-01-04T13:31:00Z [Description] On cold, blustery, (place expletive here), Canadian winter days there is nothing better than your favorite warm drink. This is my Favorite. Enjoy! [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Winter", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["5", "1 - 1 1/2", "1/4", "1/2"] [RecipeIngredientParts] ["coffee", "ground cinnamon", "vanilla extract", "vanilla", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 15.7 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 116.9 [CarbohydrateContent] 0.9 [FiberContent] 0.1 [SugarContent] 0.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 10-12 cups (whatever your coffee maker makes) [RecipeInstructions] Combine coffee, salt and cinnamon in your filter. Ensure to mix the cinnamon in well. If not it will float up and to the sides and does not enhance the brewing. After you have filled the reservoir, if necessary, pour the vanilla into the bottom of the carafe and put in place for brewing. Brew your pot of coffee . Pour and enjoy with friends! Both the vanilla and cinnamon can be varied to personal taste. If you are using fresh vanilla pods, open and scrape the seeds in directly into the carafe and place the pods in as well. After brewing stir well and allow a few minutes of rest time. The amount of coffee used can also be varied. I prefer a little stronger so I use the amount in the recipe. Which coffee to use is truly up to you, I like Folgers dark roast.
[Name] Bacon and Avacado Pasta Salad [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-04T13:31:00Z [Description] Delicous salad great for those summer bbqs. Adopted from a recipe I found online, and is a real crowd pleaser. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/07/inFwKQ0PTqmy9OMT5Q7L_IMG_9736edit.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["12", "5", "2", NA, "2", "3/4", "1/4", "1 1/2", "1", "1", NA, "1/3"] [RecipeIngredientParts] ["pasta", "bacon", "avocados", "fresh thyme leaves", "mayonnaise", "fresh lemon juice", "lemon zest", "sugar", "fresh thyme leave", "olive oil"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 700.0 [FatContent] 38.6 [SaturatedFatContent] 6.4 [CholesterolContent] 6.8 [SodiumContent] 96.2 [CarbohydrateContent] 77.2 [FiberContent] 9.8 [SugarContent] 6.6 [ProteinContent] 14.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] To make the dressing, combine mayonnaise, lemon juice, lemon zest, sugar and thyme in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. In a large bowl, combine pasta, bacon, avocado, lemon-thyme dressing, salt and pepper to taste. Serve immediately, garnished with thyme. Adapted from The Cozy Apron.
[Name] Salsa Verde Pasta [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-04T13:32:00Z [Description] Make and share this Salsa Verde Pasta 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/53/48/08/aoazGCP7QASmrTFid3Iw_landscape-1494958387-salsa-verde-chicken-pasta-pinterest-3.jpg" [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "3", NA, "1 1/2", "1", "1"] [RecipeIngredientParts] ["ground pork", "olive oil", "low sodium chicken broth", "salsa verde", "heavy whipping cream", "penne pasta", "monterey jack pepper cheese", "bell pepper", "black beans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 922.2 [FatContent] 55.6 [SaturatedFatContent] 25.8 [CholesterolContent] 160.8 [SodiumContent] 650.9 [CarbohydrateContent] 70.5 [FiberContent] 12.3 [SugarContent] 4.1 [ProteinContent] 36.5 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Brown ground pork, or chicken until no longer pink drain fat and set aside. Add the broth, salsa verde, cream, uncooked pasta, black beans, salt, and pepper to the skillet. Stir to combine and bring to a boil. Cover, then reduce heat to low and simmer for 15 minutes. Turn off the heat, then add the pork, bell pepper, and cheese to the skillet. Stir until smooth and creamy you want the bell pepper to have some crunch to it. Top with green onions or avacado.
[Name] Italian Salad Dressing [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-04T20:11:00Z [Description] An Olive Oil and Vinegar based salad dressing perked up with some spices from the cupboard Parmesan Cheese, Mustard, Yogurt and water. This homemade salad dressing can be stored in the refrigerator for several days.&nbsp; [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/5CB4MROR2ykx1NEMXspM_Edited%20Salad%20Dressing%20picture.jpg" [RecipeCategory] Salad Dressings [Keywords] ["European", "< 15 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1", "3", "1", "1/4", "1/4"] [RecipeIngredientParts] ["olive oil", "white wine vinegar", "water", "plain yogurt", "spicy mustard", "parmesan cheese", "salt", "fresh ground black pepper", "dried parsley flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1113.0 [FatContent] 118.0 [SaturatedFatContent] 20.8 [CholesterolContent] 30.4 [SodiumContent] 5242.5 [CarbohydrateContent] 4.0 [FiberContent] 0.7 [SugarContent] 1.8 [ProteinContent] 13.2 [RecipeServings] nan [RecipeYield] 1/2 cup of salad dressing [RecipeInstructions] Blend, shake or whisk all ingredients together until well combined.  Use dressing immediately or store in an airtight container in the refrigerator for future use. Makes about ½ cup of salad dressing. Watch the video: https://www.youtube.com/watch?v=yiqvMKSqIjc.
[Name] Abby's Awesome Fixer-Upper Soup [AuthorId] 274666 [AuthorName] Wendelina [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-04T21:05:00Z [Description] My friend Abby makes herself this soup whenever she's feeling run down, the beginnings of a cold, or hungover :-) [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1 3/4", "1", "1/2", "1/2", "1/4", "2", "1/4", "1/8", "1/4"] [RecipeIngredientParts] ["broth", "coconut milk", "fresh ginger", "ground turmeric", "lemon", "cayenne pepper", "coconut oil", "sea salt", "black pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 226.6 [FatContent] 23.7 [SaturatedFatContent] 20.8 [CholesterolContent] 0.4 [SodiumContent] 770.3 [CarbohydrateContent] 4.6 [FiberContent] 0.3 [SugarContent] 0.8 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place all ingredients except the cilantro in a heavy pan. Heat through 10-20 min, should be done. Add cilantro. Bam.
[Name] Kielbasa Sausages and Celery Slow Cooker Recipe [AuthorId] 2001898367 [AuthorName] Morgan N. [CookTime] PT6H30M [PrepTime] PT2H30M [TotalTime] PT9H [DatePublished] 2018-01-05T00:15:00Z [Description] Sausages are browned then put in a slow cooker, with my homemade vegetable broth. Sausages are marinated with my original dry rub. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001898367/kRyrNepiRSCgEIZSxwYz_30ABD356-F4B4-447C-A3D8-6AD229004EC2.JPG" [RecipeCategory] Russian [Keywords] "European" [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "1/2", "1", "1", "1/2", "2", "1", "1/2", "1/2", "1/2", "2", "1", "1 1/2", "1", "1"] [RecipeIngredientParts] ["water", "garlic cloves", "green bell peppers", "yellow onion", "bay leaf", "seasoning salt", "sausages", "black pepper", "paprika", "curry powder", "garlic cloves", "onions", "bay leaf", "celery"] [AggregatedRating] nan [ReviewCount] nan [Calories] 355.8 [FatContent] 30.7 [SaturatedFatContent] 10.1 [CholesterolContent] 81.7 [SodiumContent] 729.5 [CarbohydrateContent] 1.3 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 17.4 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Pour 1.5 cups water in crockpot. Chop 1.5 tablespoons green bell pepper. Chop 1/2 tablespoon yellow onion. Pour into crockpot. Add a pinch of crushed bay leaf. Add a dash of Seasoned Salt. Stir 50 times. Put crockpot on high for \"2 hour\" setting. Comeback in 30 minutes. Reduce to low \"2 hour\" setting. Chop sausages into 1/2 inch pieces. mince garlic cloves. Throw into a plastic Ziplock bag. Add dry seasonings to bag. Shake bag vigorously for 2 minutes- you want seasonings to spread. Put bag in fridge for 4 hours to marinate. After 4 hours, take bag out of fridge. Heat a skillet to medium-high heat. Oil pan using 1 teaspoon vegetable oil. Wait for oil to sizzle. chop 1 large stalk celery. Place sausages on skillet for 1.5 minutes on each side, or until brown. For the last 1/3 of sausages, place on skillet with 1 stalk celery. Place sausages in a bowl and set aside when done. Strain vegetable broth in crock-pot with a strainer. Add 1.5 more cups of water to broth; if most of it burnt off. Put broth back into crock-pot. Pour celery and sausages into crock-pot, with broth. Stir 50 times. Put crockpot on 8 hour setting on \"low\". Cook for 6,5 hours, then serve.
[Name] Stuffed Shells - Vegan Version [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-01-05T04:16:00Z [Description] Make and share this Stuffed Shells - Vegan Version recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1", "1", "2", "2", "3", "2", "1", "1", "16"] [RecipeIngredientParts] ["onion", "garlic", "tomato paste", "diced tomatoes", "water", "lemon", "olive oil", "garlic", "nutritional yeast", "pine nuts", "cashew nuts", "fresh basil leaf", "jumbo pasta shells"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.9 [FatContent] 19.1 [SaturatedFatContent] 3.2 [CholesterolContent] 0.0 [SodiumContent] 206.9 [CarbohydrateContent] 78.8 [FiberContent] 7.7 [SugarContent] 9.0 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a 4 qt saucepan, add oil of choice (I like olive] and saute onion and garlic for 3-5 minutes. Add herbs and tomato paste and stir. Add canned tomatoes. Stir, then simmer uncovered while you prepare the remainder of the dish. (10-15 minutes]. Prepare large shells (boil 5-7 minutes in lightly salted water], then rinse and cool slightly. Pesto filling: In a processor, add the following ingredients - lemon juice, olive oil, garlic, nutritional yeast, pine nuts, cashews, basil. Blend for 2-3 minutes until a smooth pesto filling consistency has been reached. Place approximately 2/3 of the tomato sauce to the bottom of a 9x13 pan. Stuff shells with the pesto sauce and place in the pan, on top of the tomato sauce. Drizzle with the remainder of the tomato sauce. Bake @ 350 for 20-30 minutes.
[Name] Vegan &quot;Cheesecake&quot; Strawberries [AuthorId] 41706 [AuthorName] WJKing [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-05T04:21:00Z [Description] Make and share this Vegan &quot;Cheesecake&quot; Strawberries 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/53/48/13/MYPVJYWWTCiNbytrAaMv_8BBFEBD8-5F04-467B-8124-99EB3738E296.jpeg" [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", NA, "1/2", "1/2"] [RecipeIngredientParts] ["fresh strawberries", "vegan yogurt", "hazelnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.7 [FatContent] 19.7 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 59.9 [CarbohydrateContent] 17.5 [FiberContent] 6.4 [SugarContent] 8.6 [ProteinContent] 7.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Dip strawberries in yogurt. Place on wax paper covered plate and set in freezer for 15-20 minutes. Remove from freezer and dip into yogurt, then nuts. Return to freezer for another 15-20 minutes. Serve chilled or frozen.
[Name] Vegan Spicy Sweet Potato, Coconut &amp; Ginger Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-05T04:40:00Z [Description] Creamy comfort food! This is great served with a piece or two of sprouted/grain bread, toasted on the side. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", NA, "2", "1", "1", "1", "3", "2 -3", "1", "1/2", "3"] [RecipeIngredientParts] ["onions", "olive oil", "garlic", "ginger", "red chili pepper", "turmeric", "sweet potatoes", "vegetable broth", "coconut milk", "fresh coriander"] [AggregatedRating] nan [ReviewCount] nan [Calories] 370.6 [FatContent] 26.1 [SaturatedFatContent] 20.8 [CholesterolContent] 0.0 [SodiumContent] 73.7 [CarbohydrateContent] 32.9 [FiberContent] 5.1 [SugarContent] 7.2 [ProteinContent] 6.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, saute onion in olive oil 3-5 minutes until soft. Add garlic, ginger and red chili to the pan (reserve a small amount of pepper for garnish if desired]. Stir & cook 2-3 minutes. Add sweet potatoes to the pan and cook 3-5 minutes. Add vegetable stock and coconut milk. Season with salt and pepper, to taste. Bring to a boil. Stir and allow to cook over medium-high heat for 3-5 minutes, then cover & simmer on low for 20 minutes. Add coriander (reserve a small amount for garnish if desired], then remove from heat and let cool slightly. Transfer to a blender (I use my Vitamix at this step] - and blend until smooth. Serve garnished with diced chili pepper, chopped coriander and pumpkin seeds.
[Name] Vegan Mango Coconut Curry [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-05T04:54:00Z [Description] Make and share this Vegan Mango Coconut Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "1", "1", "1", "1", "1", "1", "1", "1", "1", "3", "5", "1", "1", "1", NA, "4"] [RecipeIngredientParts] ["onion", "coconut oil", "garlic", "fresh ginger", "red chili pepper", "curry powder", "turmeric", "cumin", "tomato paste", "red bell pepper", "green bell pepper", "carrots", "bok choy", "lemongrass", "coconut milk", "chickpeas", "quinoa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1068.3 [FatContent] 38.5 [SaturatedFatContent] 24.5 [CholesterolContent] 0.0 [SodiumContent] 422.5 [CarbohydrateContent] 152.7 [FiberContent] 21.0 [SugarContent] 6.8 [ProteinContent] 34.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Fry onion and garlic in coconut oil.", "Grate fresh ginger into the pan.", "Add 1/2 of the red chili pepper.", "Add curry powder, turmeric, cumin and coriander.", "Add 1 T. tomato paste, stir and fry.", "Add red and green pepper and carrots. Fry 3-5 minutes.", "Add bok choy.", "In a blender, combine lemongrass and half of coconut milk and blend.", "Add mango and remainder of coconut milk and blend thoroughly.", "Add chickpeas to frying pan, stir and simmer 20-30 minutes.", "Serve on top of quinoa or brown rice, garnished with remaining red chili pepper (diced] and fresh coriander if desired." ]
[Name] Vegan Stuffed Shells [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-01-05T05:09:00Z [Description] Make and share this Vegan Stuffed Shells 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/53/48/16/ptaA09TFT2SAgwNaLx4e_F9DEF20F-F4BB-49C8-AFF6-F9D8D001D83D.jpeg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "3", "3", "2", "2", "2", "1", "16", "1", "2", "2", "3", "2", "1", "1/2", "4"] [RecipeIngredientParts] ["onion", "garlic", "olive oil", "tomato paste", "diced tomatoes", "water", "jumbo pasta shells", "lemon", "olive oil", "garlic", "nutritional yeast", "pine nuts", "cashews", "fresh basil", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 604.8 [FatContent] 25.8 [SaturatedFatContent] 4.1 [CholesterolContent] 0.0 [SodiumContent] 207.1 [CarbohydrateContent] 79.2 [FiberContent] 7.7 [SugarContent] 9.0 [ProteinContent] 18.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Fry onion, garlic in olive oil and fry 3-5 minutes. Add tomato paste. Stir. Add tomatoes and herbs, as well as water. Simmer 15-20 minutes while prepping the remainder of the dish. Prep shells per package directions, drain, rinse & cool slightly. While pasta cooks, prep pesto sauces in food processor by adding lemon, olive oil, garlic, nutritional yeast, pine nuts and cashews. Process/blend until smooth. Place 2/3 of the tomato sauce into a 9x13 baking pan. Stuff each shell with pesto nut filling and place on top of the tomato sauce. Top shells with remaining tomato sauce then top with chopped parsley. Bake @ 350 for 20-30 minutes.
[Name] Mean Pot of Beans [AuthorId] 25430 [AuthorName] Brenda Stafford [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-01-05T11:06:00Z [Description] Make and share this Mean Pot of Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Beans", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6 -10", "1", "3", "1", "53", "15", "15", "1", "6", "1 -2", "1"] [RecipeIngredientParts] ["bacon", "onion", "bell peppers", "canned pinto beans", "canned kidney beans", "canned black beans", "pico de gallo", "chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 396.9 [FatContent] 18.2 [SaturatedFatContent] 6.2 [CholesterolContent] 37.8 [SodiumContent] 1180.1 [CarbohydrateContent] 38.9 [FiberContent] 12.8 [SugarContent] 2.3 [ProteinContent] 20.0 [RecipeServings] nan [RecipeYield] 10 cups [RecipeInstructions] Cook Bacon sausage and onion until fully cooked. Add bell peppers and Pico De Gallo cook until peppers and onions are tender. Add remainder of ingredients and heat thoroughly.
[Name] Chocolate Coconut Granola [AuthorId] 1608708 [AuthorName] rwes4611 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-01-05T11:06:00Z [Description] Make and share this Chocolate Coconut Granola recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1/4", "1/3", "1/4", "1/4", "1"] [RecipeIngredientParts] ["rolled oats", "unsweetened coconut", "dark brown sugar", "honey", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.5 [FatContent] 22.9 [SaturatedFatContent] 12.2 [CholesterolContent] 0.0 [SodiumContent] 10.4 [CarbohydrateContent] 32.0 [FiberContent] 7.2 [SugarContent] 12.2 [ProteinContent] 6.4 [RecipeServings] 12.0 [RecipeYield] 5 1/2 cups [RecipeInstructions] Preheat oven to 250 degrees F. In a large bowl, combine the oats, almonds, coconut, and brown sugar. In a separate bowl, combine cocoa powder, honey, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
[Name] Julie-O's Tom Kha Gai (Thai Coconut Chicken) Pressure Cooker [AuthorId] 528197 [AuthorName] GirlyJu [CookTime] PT18M [PrepTime] PT10M [TotalTime] PT28M [DatePublished] 2018-01-05T11:07:00Z [Description] This is a work in progress. Please feel free to try and leave feedback! My step mom is a Thai chef and this is my pressure cooker version of Tom Kha Gai (Thai Coconut Chicken soup), which I ADORE. [Images] character(0) [RecipeCategory] Thai [Keywords] ["Asian", "Pressure Cooker", "< 30 Mins", "Stove Top"] [RecipeIngredientQuantities] ["2", "1", "2", "2", "3", "10", "3", "2", "1", "1", "2", "8", "2", "1", "3", "1"] [RecipeIngredientParts] ["olive oil", "onion", "boneless skinless chicken thighs", "chicken broth", "coconut milk", "kaffir lime leaves", "lemongrass", "tomatoes", "red bell pepper", "chilies", "mushrooms", "fish sauce", "sugar", "limes, juice of", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.3 [FatContent] 32.3 [SaturatedFatContent] 17.0 [CholesterolContent] 188.9 [SodiumContent] 1483.2 [CarbohydrateContent] 15.4 [FiberContent] 2.4 [SugarContent] 7.4 [ProteinContent] 53.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tSaute open lidded, onion for 1 minute then add chicken. Saute open lidded, chicken and onion about 3 minutes until white. 2.\tAdd all other ingredients through chilis. Set pot on high and cook for 10 minutes, then quick pressure release. 3.\tStir in mushrooms, fish sauce, sugar and lime juice. Saute an additional 5 minutes, open lid. 4. Serve hot with cilantro.
[Name] Gluten Free Pistachio and Currant Muffins [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-01-05T11:08:00Z [Description] Enhance your breakfast with pistachios and currants in these tasty, healthy oatmeal muffins. Pistachios are higher in protein, lower in fat and calories than other nuts and one of the few nuts that contain most of the nutrients essential for total health. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegan", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "1 1/2", "1/2", "1", "1/2", "1/4", "1/4", "2", "1", "1/4", "3/4", "3/4"] [RecipeIngredientParts] ["rolled oats", "pure maple syrup", "pure vanilla extract", "sorghum flour", "arrowroot", "baking powder", "baking soda", "sea salt", "black currants", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.3 [FatContent] 4.2 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 215.1 [CarbohydrateContent] 17.5 [FiberContent] 2.0 [SugarContent] 3.4 [ProteinContent] 3.2 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] ["In a medium size bowl combine oats, chia, and orange juice. Set aside for 30 minutes.", "In a large bowl, combine flour, arrowroot powder, baking powder, baking soda, salt, currants and pistachios.", "Preheat oven to 375 F and line a 12-cup muffin tin with paper liners. (My preference is parchment paper liners].", "Add agave and vanilla to soaked oats and stir.", "Add wet ingredients to dry and mix until just combined.", "Distribute the batter evenly among the 12 muffins cups.", "Bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean." ]
[Name] Sausage Strata [AuthorId] 2000081793 [AuthorName] Brad T. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-01-05T11:12:00Z [Description] Make and share this Sausage Strata recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", NA, "2", "1", "1", "2", "4", "1", NA, "3"] [RecipeIngredientParts] ["bacon", "milk", "cheddar cheese", "green pepper", "yellow onion", "garlic cloves", "butter", "mustard", "mushroom", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 411.8 [FatContent] 35.5 [SaturatedFatContent] 16.7 [CholesterolContent] 93.5 [SodiumContent] 659.3 [CarbohydrateContent] 6.1 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 17.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Saute garlic, onion, mushrooms, and green pepper. Add bacon and sausage, fry until brown. Cube bread and layer in 9x13 pan, add meat and veggies. In a separate bowl combine milk, eggs, cheese and mustard. Layer wet ingredients in pan, cover and bake for half an hour. Uncover and let rest for 5 minutes before serving. Salt and pepper to taste.
[Name] Moms Party Mix [AuthorId] 126440 [AuthorName] adopt a greyhound [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-01-05T18:07:00Z [Description] Make and share this Moms Party Mix recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "1", "8", "4", "1", "1"] [RecipeIngredientParts] ["butter", "Worcestershire sauce", "seasoning salt", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.2 [FatContent] 16.9 [SaturatedFatContent] 6.9 [CholesterolContent] 24.4 [SodiumContent] 302.1 [CarbohydrateContent] 15.9 [FiberContent] 2.2 [SugarContent] 1.7 [ProteinContent] 3.9 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Mix cereal and nuts in a roaster. Melt butter in microwave and add spices. Pour over the cereal and mix well. Bake in a 250 deg. oven for 1 - 1 1/2 hours. Be sure to stir every 15 minute. Cool and enjoy.
[Name] Roasted Tomato &amp; Artichoke Pasta [AuthorId] 546010 [AuthorName] Chicagoland Chef du [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2018-01-05T19:58:00Z [Description] I have made this recipe 2x for company and it's a winner! I took liberty to add a couple ingredients (fresh basil, parmesan) and increase the amount of some of my favorites (Kalamata olives, artichoke hearts). Adjust ingredients to your liking. It's as colorful as it is tasty. Enjoy! Recipe from: Better Homes &amp; Gardens [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["8", "1/4", "12", "1", "1/2 - 3/4", "6", "6", "1/2", "1/2", "3", "2"] [RecipeIngredientParts] ["campanelle pasta", "extra virgin olive oil", "cherry tomatoes", "kalamata olive", "fresh thyme", "fresh oregano", "crushed red pepper flakes", "parmesan cheese", "fresh basil leaves", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 483.5 [FatContent] 22.4 [SaturatedFatContent] 4.8 [CholesterolContent] 11.0 [SodiumContent] 373.7 [CarbohydrateContent] 57.4 [FiberContent] 10.7 [SugarContent] 4.5 [ProteinContent] 15.6 [RecipeServings] 4.0 [RecipeYield] 6 Cups [RecipeInstructions] ["Preheat oven to 400° F.", "Cook pasta according to package directions.", "Drain; return to pot. Toss with 1 T olive oil.", "In a bowl, toss artichoke hearts, tomatoes, olives, fresh herbs, crushed red pepper flakes with olive oil. Toss to coat.", "Roast tomato medley for 5-7 minutes or until the tomatoes are sizzling and begin to burst.", "Transfer pasta and tomato medley to a serving dish. Add fresh basil and parmesan cheese Toss to combine. Drizzle with a little olive oil if desired. Serve!" ]
[Name] Grilled Zucchini and Mexican Tofu Sandwich [AuthorId] 2001912995 [AuthorName] fostere912 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-01-05T21:23:00Z [Description] A simple, easy grilled zucchini sandwich with delicious Mexican Tofu. You can buy tasty Mexican Tofu Spread here https://tofuspread.com [Images] character(0) [RecipeCategory] Spreads [Keywords] ["Lunch/Snacks", "Soy/Tofu", "Beans", "Vegetable", "Mexican", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "5 -7", "1", "1", "1", "2"] [RecipeIngredientParts] ["zucchini", "tofu", "sea salt", "chives", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 138.2 [FatContent] 4.4 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 264.8 [CarbohydrateContent] 21.0 [FiberContent] 1.2 [SugarContent] 2.3 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees. Cut off the stems and navels from the zucchini and cut lengthwise into 1/8-inch-thick slices. Lightly brush 2 baking sheets with olive oil. Place the zucchini slices on the sheets and brush the tops lightly with more olive oil. Bake in the preheated oven until soft but not browned, 15 to 20 minutes. Remove from the oven and allow to cool. Combine all the ingredients for the filling, including tofu spread, basil, salt and pepper to taste, in a bowl. Using a wooden spoon, beat until smooth. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional]. Sprinkle with lemon juice.
[Name] Pommes De Terre Robuchon [AuthorId] 1656481 [AuthorName] Manistee [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-01-05T21:23:00Z [Description] &ldquo;These are mashed potatoes turned up to 11! The waxy fingerling potatoes, cooked in their jackets then passed through a food mill to make a fine pur&eacute;e, are deep and dense rather than fluffy and airy, and super-luxurious, loaded up with butter and cream. They go with any holiday favorite, from roast beef to turkey to lamb.&rdquo; [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1", "1", "1"] [RecipeIngredientParts] ["fingerling potatoes", "kosher salt", "unsalted butter", "heavy cream", "chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 769.0 [FatContent] 68.3 [SaturatedFatContent] 42.9 [CholesterolContent] 203.5 [SodiumContent] 7041.6 [CarbohydrateContent] 37.4 [FiberContent] 5.5 [SugarContent] 2.7 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan, cover the potatoes with cold water. Add 3 tablespoons of the kosher salt. Bring the water to a boil and simmer the potatoes until tender. Drain the potatoes and pass them through a fine-mesh food mill or ricer into a large bowl. Once nearly all of the potatoes have been passed through the mill, add the butter with the remaining potatoes to be passed through with them. Heat the cream in a large heavy-bottomed saucepan over medium heat. Add the mashed potatoes and heat through, stirring frequently. When the cream is fully incorporated, adjust the seasoning with the remaining tablespoon salt. The potatoes should have a thoroughly puréed consistency. Transfer the potatoes to a bowl and smooth, and using the curved edge of a small rubber scraper or spatula, feather the top. Sprinkle with the chives and serve.
[Name] Cottage Pie [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2018-01-05T21:47:00Z [Description] Cottage Pie is comfort food on a cold winter night! Satisfying and delicious, this one dish meal is a favorite in our family! Try this for dinner tonight and make it a favorite in your family as well! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/nbg3McUEREG9RVkuXfFq_16.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["8", "3", "3", "5", "1/2", "2 1/2", "2", "1", "1/2", "1/3", "1/4", "1", "2", "2", "1", "1/2"] [RecipeIngredientParts] ["potatoes", "carrots", "celery", "green onions", "red onion", "milk", "lean ground beef", "peas", "butter", "flour", "dry white wine", "garlic powder", "dried oregano", "dried rosemary", "black pepper", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.5 [FatContent] 26.3 [SaturatedFatContent] 13.8 [CholesterolContent] 114.9 [SodiumContent] 404.3 [CarbohydrateContent] 59.2 [FiberContent] 9.9 [SugarContent] 7.0 [ProteinContent] 33.9 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 350 degrees.  Butter a 9\" x 13\" baking pan. Set aside. Wash potatoes and quarter.  No need to peel red or golden potatoes.  Place potatoes in a large pot and cover with water.  Bring to a boil over medium high heat and cook for 20 minutes or until fork tender.  Drain and mash with 1/2 cup of milk.  Set aside. Peel and dice carrots; dice celery; dice red and green onions. In a large skillet, melt 1/4 cup of butter over medium high heat.  Add diced red and green onions and saute for 6 to 8 minutes.  Add carrots and celery and saute for another 6 to 8 minutes.  Add ground beef and spices.  Cook and stir until beef is browned and no longer pink.  Drain and return to pan.  Turn heat to simmer. In a small saucepan, melt 1/4 cup of butter over medium heat.  Whisk in flour until blended.  Slowly add 2 cups of milk and white wine.  Whisk constantly until slightly thickened, about 8 to 10 minutes. Add sauce to the meat and vegetable mixture. Add drained peas. Stir well and let simmer for about 5 to 6 minutes, stirring occasionally.  Pour into prepared 9\" x 13\" baking pan.  Evenly spread mashed potatoes over. At this point, the dish can be frozen; just wrap in foil.  Will last up to 6 months in the freezer.  Let thaw for several hours and bake as directed. Bake at 350 degrees for 40 to 45 minutes. Serves 6 to 8.
[Name] Grain Free Vegan No Bake Silk Chocolate Cake [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-01-05T22:28:00Z [Description] Need a showstopper gluten free dessert, this is the one. The smooth and silky cake slathered with coconut cream and topped with frozen berries is as scrumptious as it gets. Since this dessert is grain free, dairy free, egg free and gluten free, it accommodates most diets. The wonderful part is, you don&rsquo;t have to bake it. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001912301/AIN5oIzShKYgoTkqBYWE_silk%20cake%20(15%20of%2037).jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 30 Mins"] [RecipeIngredientQuantities] ["1 1/2", "8", "2", "1", "10 1/2", "1/3", "1/4", "2", "1/4", "1", "2/3", "1", "2", "1", "1", "2", "1"] [RecipeIngredientParts] ["walnuts", "dates", "cocoa powder", "chocolate", "gluten", "cocoa powder", "pure vanilla extract", "sea salt", "coconut oil", "semisweet vegan chocolate chips", "coconut cream", "coconut milk", "pure vanilla extract", "berries", "berries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 562.0 [FatContent] 55.0 [SaturatedFatContent] 32.7 [CholesterolContent] 0.0 [SodiumContent] 118.8 [CarbohydrateContent] 20.6 [FiberContent] 5.7 [SugarContent] 7.2 [ProteinContent] 9.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Line the bottom of 7-inch spring cake pan with a circle of parchment paper. Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers. CHOCOLATE LAYER. Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined. Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer. COCONUT CREAM LAYER. Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla. Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries. Note: for a 9-inch cake double the recipe.