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[Name] Chicken Salad Croissants [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-01-05T23:31:00Z [Description] Make and share this Chicken Salad Croissants recipe from Food.com. [Images] character(0) [RecipeCategory] Brunch [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["4", "1 1/2", "1 1/2", "2", "1", "1/4", "2", "1", "1", "1", "8"] [RecipeIngredientParts] ["chicken", "celery", "red grapes", "dried cranberries", "green onions", "mayonnaise", "sour cream", "fresh dill", "black pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 206.8 [FatContent] 4.0 [SaturatedFatContent] 1.2 [CholesterolContent] 3.7 [SodiumContent] 623.0 [CarbohydrateContent] 36.8 [FiberContent] 2.1 [SugarContent] 6.2 [ProteinContent] 6.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Add the chicken, celery, grapes and green onion to a large bowl. Toss to combine. Set bowl aside. In a small bowl, add the mayonnaise, sour cream, chopped dill, pepper, salt and lemon juice. Whisk together until combined. Pour the dressing over the chicken mixture. Stir until combined. Cover and refrigerate 6 hours or overnight. Slice each croissant roll in half. Spread 1/2 cup of chicken salad over bottom half. Top with the other half. Serve and enjoy!
[Name] Turkey Stuffed Peppers [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-01-06T03:52:00Z [Description] Make and share this Turkey Stuffed Peppers recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "Easy"] [RecipeIngredientQuantities] ["4", "1", "3/4", "1/3", "3/4", "1/4", "1/4", "3", "2", "1/4", "1/4", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["bell peppers", "ground turkey", "cooked brown rice", "onion", "parmesan cheese", "parsley", "tomato paste", "salt", "pepper", "egg", "garlic clove", "water", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 393.7 [FatContent] 15.6 [SaturatedFatContent] 5.3 [CholesterolContent] 136.8 [SodiumContent] 661.3 [CarbohydrateContent] 31.8 [FiberContent] 5.5 [SugarContent] 9.7 [ProteinContent] 32.5 [RecipeServings] 4.0 [RecipeYield] 4 peppers [RecipeInstructions] Combine chopped pepper tops with ground turkey, cooked brown rice breadcrumbs, 1/4 c marinara sauce, onion, parmesan cheese, parsley, tomato paste, salt, pepper, egg, and garlic. Mix. Stuff 1 c ground turkey mixture in each pepper. Pour 1/2 c water in bottom of pot. Cover and cooke 4-6 hours on low. Top with mozzarella cheese. Serve. 399 cal, 16 fat, 35 protein, 6 fiber, 10 sugars.
[Name] Pressure Cooker Brown Rice [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT50M [PrepTime] PT0S [TotalTime] PT50M [DatePublished] 2018-01-06T05:09:00Z [Description] We have mixed success cooking brown rice on the stove top, but this comes out great every time! Taken from pressurecookrecipes.com [Images] character(0) [RecipeCategory] Brown Rice [Keywords] ["Rice", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2"] [RecipeIngredientParts] ["brown rice", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 342.2 [FatContent] 2.7 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 10.0 [CarbohydrateContent] 71.5 [FiberContent] 3.2 [SugarContent] 0.8 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Place rice and water in pressure cooker. You can scale up or down for a larger or smaller portion, but make sure you don't go under your pressure cooker's minimum liquid level, and never fill a pressure cooker more than half full when cooking grains, in case it foams]. Bring to pressure and cook for 15 minutes. Let sit for 5 minutes, then perform a quick release (follow your pressure cooker's instructions for a quick release].
[Name] Smoked Tomato Soup [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT1H30M [PrepTime] PT5M [TotalTime] PT1H35M [DatePublished] 2018-01-06T05:25:00Z [Description] Make and share this Smoked Tomato Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", NA, "1", "10", "1", NA, "2", "1/4", "1/4"] [RecipeIngredientParts] ["tomatoes", "Smoked Tomatoes", "olive oil", "onion", "garlic cloves", "red wine vinegar", "fresh sage", "fresh tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.5 [FatContent] 2.8 [SaturatedFatContent] 0.7 [CholesterolContent] 3.6 [SodiumContent] 199.0 [CarbohydrateContent] 26.3 [FiberContent] 5.9 [SugarContent] 12.1 [ProteinContent] 8.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat a little oil in the bottom of your pot. Saute the onions until softened, about 10 minutes. Add the garlic and saute another 5 minutes. Add the red wine vinegar and simmer until reduced by half, about 10 minutes. Add the tomatoes and stock, and salt and pepper to taste, and simmer for about an hour, or until the tomatoes are starting to fall apart. Add the herbs and then puree in a food processor or using an immersion blender.
[Name] Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-07T01:32:00Z [Description] Make and share this Crispy Skin Chicken With Cauliflower Puree & Sage Burnt Butt recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["4", NA, NA, "100", "1/2", "1", "500", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "olive oil", "unsalted butter", "sage leaf", "white wine vinegar", "cauliflower"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1508.5 [FatContent] 57.7 [SaturatedFatContent] 26.6 [CholesterolContent] 194.9 [SodiumContent] 1531.2 [CarbohydrateContent] 185.9 [FiberContent] 70.9 [SugarContent] 71.7 [ProteinContent] 105.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place cauliflower and stock in a saucepan over high heat and bring to a boil. Cook for 8-10 minutes, or until cauliflower is tender. Drain cauliflower and place in a food processor. Add the cream, salt and pepper and process for 1-2 minutes, or until smooth (we use a stick blender]. Set aside and keep warm. Heat a large non-stick frying pan over high heat. Brush chicken with oil and sprinkle with salt and pepper. Cook the chicken skin side down for 2-3 minutes, or until browned. Turn and cook for a further 5 minutes, or until cooked through. Remove from the pan and keep warm. Add the butter to the pan and cook for 2-3 minutes, or until golden brown. Add the sage and vinegar and cook for a further 1 minute, or until the sage is crispy. Spoon the cauliflower puree onto serving plates, top with the chicken and spoon over the sage butter.
[Name] Salmon and Horseradish Cakes [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT15M [PrepTime] PT45M [TotalTime] PT1H [DatePublished] 2018-01-07T03:31:00Z [Description] Make and share this Salmon and Horseradish Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["800", "60", "600", NA, "1", "2/3", "1/4", "1", "2 1/2"] [RecipeIngredientParts] ["potatoes", "extra virgin olive oil", "salmon fillets", "fresh parsley leaves", "sour cream", "egg", "panko breadcrumbs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 830.3 [FatContent] 32.3 [SaturatedFatContent] 8.7 [CholesterolContent] 135.4 [SodiumContent] 723.7 [CarbohydrateContent] 87.4 [FiberContent] 8.4 [SugarContent] 8.5 [ProteinContent] 46.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potato in a large saucepan of cold salted water. Bring to the boil and cook for 10 minutes, or until tender. Drain, transfer to a large bowl and roughly mash. Heat 1 tablespoon of oil in a large non-stick frypan over high heat. Sprinkle salmon with salt and pepper and cook for 4 minutes on each side. Flake the salmon. Add salmon, parsley, sour cream, horseradish, egg, salt, pepper and 1/2 cup of the breadcrumbs to the potato and mix until combined. Shape 1/3 cup of the mixture into a patty. Repeat with the remaining mixture to make 8 patties. Place the remaining breadcrumbs on a tray and roll the patties in the crumbs to coat. Heat the remaining oil in a large non-stick frypan over high heat. Cook the salmon and horseradish cakes in batches for 3 minutes each side. Sprinkle with salt. Mix the extra sour cream and extra horseradish in a small bowl and serve with the cakes.
[Name] Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-01-07T03:49:00Z [Description] Make and share this Beef Fillet Wrapped in Beer Bacon With Mushroom Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "375", "4", NA, NA, "1", "150", "150", "150", "125", "160"] [RecipeIngredientParts] ["bacon", "dark beer", "olive oil", "olive oil", "button mushrooms", "taleggio"] [AggregatedRating] nan [ReviewCount] nan [Calories] 178.6 [FatContent] 7.5 [SaturatedFatContent] 1.8 [CholesterolContent] 5.4 [SodiumContent] 210.4 [CarbohydrateContent] 16.6 [FiberContent] 2.5 [SugarContent] 4.9 [ProteinContent] 9.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the bacon in a bowl, pour over the beer and marinate in the refrigerator for 1 hour. Preheat oven to 180degC (390degF]. Wrap a bacon rasher around each of the steaks and secure with kitchen string. Reserve 185ml (3/4cup] of beer. Heat a large non-stick frying pan over high heat. Brush the steaks with olive oil, sprinkle with salt and pepper and cook for 1-2 minutes on each side or until browned. Place on a baking tray and cook in the oven for 8 minutes for medium rare, or until cooked to your liking. Set aside and keep warm. Heat the extra oil in a non-stick frying pan over high heat. Add the mushrooms and cook for 1-2 minutes or until browned. Add the stock and reserved beer and cook for a further 2 minutes or until slightly thickened. To serve, place the steaks on serving plates, top with the Taleggio and spoon over the mushroom sauce.
[Name] Slow Roasted Sriracha Pork and Bacon Burger [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT6H [PrepTime] PT0S [TotalTime] PT6H [DatePublished] 2018-01-07T04:16:00Z [Description] This is a slightly modified version of a Donna Hay recipe. The original adds thinly sliced fresh pineapple to the burger. Still a yummy burger. You will probably have left over pork. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Pork", "Meat"] [RecipeIngredientQuantities] ["6", "8", "4", "1/2", "4", "1 1/2", "125", "125", "135", "500"] [RecipeIngredientParts] ["extra virgin olive oil", "streaky bacon", "mayonnaise", "butter lettuce leaves", "boneless pork shoulder", "sriracha sauce", "malt vinegar", "brown sugar", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1610.5 [FatContent] 118.4 [SaturatedFatContent] 39.0 [CholesterolContent] 317.7 [SodiumContent] 1106.0 [CarbohydrateContent] 55.3 [FiberContent] 1.0 [SugarContent] 35.6 [ProteinContent] 75.6 [RecipeServings] nan [RecipeYield] 4 burgers [RecipeInstructions] Preheat oven to 180degC. Heat 1 tablespoon of oil in a large heavy-based oven-proof saucepan, over high heat. Cook the pork for 10 minutes on each side or until browned. Remove and set aside. Reduce heat to medium. Add the sriracha, vinegar, sugar and water to the saucepan and stir to combine. Bring to the boil. Return the pork, cover with a lid, place in the oven and cook for 1.5hours. Remove from the oven, turn the pork over, cover and return to the oven for another 1.5hours or until tender. Carefully remove the pork and place on an oven tray. Cover and refrigerate for 2 hours or until completely cool. Return the saucepan to medium heat and bring the sriracha mixture to the boil. Cook for 8-10 minutes or until thickened. Set aside to cool. While the sauce is cooling slice the pork into 8 x 1.5cm thick slices. Heat 1tsp of oil in a large non-stick frying pan over high heat. Cook the bacon, turning, for 4-5minutes or until brown and crispy. Set aside and keep warm. Using paper towel wipe the pan clean. Heat the remaining oil over high heat. Cook the pork slices for 2-3 minutes on each side or until charred and warmed through. Spread the base of the bun halves with mayonnaise and top with the lettuce, pork, sriracha sauce and bacon. Top with remaining bun halves to serve.
[Name] Thyme Pork With Cabbage and Ham Mash [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-07T13:41:00Z [Description] Donna Hay Magazine does it again! This is the base recipe but we change it up occasionally with prosciutto not ham or different sides. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "30", "1/2", NA, "1", "200", "100", "3", "1"] [RecipeIngredientParts] ["potato", "butter", "milk", "olive oil", "cabbage", "ham", "thyme leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 585.2 [FatContent] 20.2 [SaturatedFatContent] 8.3 [CholesterolContent] 151.4 [SodiumContent] 567.6 [CarbohydrateContent] 48.2 [FiberContent] 6.8 [SugarContent] 3.5 [ProteinContent] 51.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place potatoes in cold salted water, bring to the boil and cook 15 minutes or until tender. Drain, return to the pan and add butter, milk, salt and pepper and mash until combined. Set aside and keep warm. While potato is cooking, heat half the oil in a non-stick frypan over medium heat, add the cabbage and ham and cook for 3-4 minutes until cabbage has wilted. Stir through mashed potato and keep warm. Add remaining oil to the pan. Sprinkle the pork with thyme, salt and pepper. Cook for 4-5 minutes each side or until cooked through. Serve with mash and any other sides you like.
[Name] Sausage in French Roll Crust [AuthorId] 226753 [AuthorName] Nadacook [CookTime] PT12M [PrepTime] PT30M [TotalTime] PT42M [DatePublished] 2018-01-07T16:51:00Z [Description] Dinner...or lunch...or breakfast.  My favorite recipe from The Working Wives’ Cookbook by Theodora Zavin and Freda Stuart. c. 1963. Times have changed, but most of us working women (wives or not) are still cooking, at least occasionally. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3/4", "1/4", "1", "2", "1/2", "1/2", "1/2", "1", "2", "2", "1"] [RecipeIngredientParts] ["sausage meat", "onion", "butter", "salt", "marjoram", "water", "egg", "butter", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.1 [FatContent] 41.8 [SaturatedFatContent] 17.5 [CholesterolContent] 158.4 [SodiumContent] 1068.2 [CarbohydrateContent] 12.5 [FiberContent] 1.1 [SugarContent] 1.3 [ProteinContent] 21.4 [RecipeServings] 4.0 [RecipeYield] 2 Mini loaves [RecipeInstructions] The night before: Sauté chopped onion in 2 Tb butter. Add sausage and cook gently for 5-10 minutes, mashing it with a fork as it cooks. Add ground round and cook until browned. Cut the ends from the French Rolls. Gently hollow out the Rolls, leaving the thinnest possible shell; break the bread into soft crumbs and add it to the meat mixture along with the egg, salt, marjoram, mustard and water. At this point, the meat can be covered and refrigerated overnight; wrap and refrigerate the bread shells. Before serving: Heat oven to 400 degrees F. While oven is heating, melt additional 2 Tb butter in sauce pan and simmer with the crushed garlic clove for a couple of minutes. Reheat the meat mixture slightly, and stuff the bread shells with it. Brush the Rolls with garlic butter and bake for 10-12 minutes. Slice and serve.
[Name] Blueberry Oats to Go [AuthorId] 199697 [AuthorName] Gidget265 [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-01-07T19:07:00Z [Description] I adapted this recipe ever so slightly from Emily Bites blog - to be a bit more friendly to WW freestyle points. 3 Freestyle points per oat muffin. I make these up on Sunday and bring for lunch during the week - separate into ziplock bags. Can nuke on a napkin at work in the AM. 6 Pts for two... [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "1/3", "1 1/2", "1/4", "2", "3/4", "1/2", "1/2", "3/4"] [RecipeIngredientParts] ["old fashioned oats", "flour", "brown sugar", "baking powder", "salt", "eggs", "skim milk", "nonfat yogurt", "vanilla", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.5 [FatContent] 1.8 [SaturatedFatContent] 0.5 [CholesterolContent] 31.5 [SodiumContent] 125.3 [CarbohydrateContent] 19.8 [FiberContent] 1.6 [SugarContent] 7.8 [ProteinContent] 4.3 [RecipeServings] nan [RecipeYield] 12 Oatmeal Cupcakes [RecipeInstructions] Heat oven 350. MIx dry ingredients in a bowl (oats, sugar, salt, flour, baking powder]. Mix wet ingredients and in another bowl; whisk to combine (Eggs, yogurt, vanilla, milk]. Mix wet into dry. Fold in Blueberries. Bake for 22 - 25 minutes until toothpick comes out clean.
[Name] Vegan - Baked Sweet Potatoes With “cream” Sauce [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-07T19:43:00Z [Description] Make and share this Vegan - Baked Sweet Potatoes With “cream” Sauce recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/41706/c1r9xBDRQiqCGOjSGoA5_FA624B1C-2ECB-41E0-B0E3-81389891DAF3.jpeg" [RecipeCategory] Vegan [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["4", "1/4", "2", "3", "1/2", "1", "2", "1", "1/2", "1/2", "1/2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "tahini", "lemon juice", "garlic", "dried dill", "olive oil", "chickpeas", "cinnamon", "cumin", "coarse sea salt", "black pepper", "fresh parsley", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.5 [FatContent] 9.7 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 1033.6 [CarbohydrateContent] 56.4 [FiberContent] 10.1 [SugarContent] 5.8 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Wash & halve the potatoes & place on foil lined tray/pan.", "Place rinsed & drained chickpeas on the tray (alongside] potatoes & sprinkle with cinnamon, cumin, coriander, sea salt & pepper.", "Drizzle all with olive oil and bake at 400 for one hour.", "While baking, combine hummus (or tahini] in a small mixing bowl. Add dill, garlic, lemon juice, and almond milk to desired consistency for “cream” sauce. Set aside.", "combine tomatoes, parsley & lemon juice in separate bowl & set aside.", "Top the baked sweet potatoes with roasted chickpeas, sauce, & parsley mixture. Add additional seasonings to taste." ]
[Name] Tikka Masala Sauce [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-01-07T19:58:00Z [Description] This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/40/2x5ubW1SXCBsS55fFW9d_21820300_145139692757544_2682249136966729728_n.jpg" [RecipeCategory] Sauces [Keywords] ["Vegetable", "Indian", "European", "Vegan", "Free Of...", "Spicy", "Savory", "For Large Groups", "< 4 Hours", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "4", "1/2", "1", "1/2", "1", "4", "4"] [RecipeIngredientParts] ["coconut oil", "onion", "garlic cloves", "kosher salt", "garam masala", "ginger", "crushed tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 18.4 [FatContent] 0.9 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 74.4 [CarbohydrateContent] 2.5 [FiberContent] 0.4 [SugarContent] 1.1 [ProteinContent] 0.4 [RecipeServings] 16.0 [RecipeYield] 1 quart [RecipeInstructions] Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes. Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant. Stir in the chilies and cook 3 minutes. Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick. Pressure can 30 minutes @ 10 PSI.
[Name] Chickpea Tikka Masala [AuthorId] 432164 [AuthorName] YummySmellsca [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-01-07T20:09:00Z [Description] Chickpea Tikka Masala is made with homemade Recipe #534840, spinach, mushrooms and carrots and finished with coconut milk for a rich, slightly spicy vegan lunch! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/432164/Q1H8gXtlS3GAGL85ZuNF_25036975_1970699493252367_5147891279215984640_n.jpg" [RecipeCategory] Curries [Keywords] ["Lunch/Snacks", "Beans", "Indian", "European", "Vegan", "Free Of...", "Spicy", "Savory", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1/2", "1/2", "1/2", "5", "1", "1", "1/2", "1/2", "4", "1", "1"] [RecipeIngredientParts] ["coconut oil", "carrot", "frozen chopped spinach", "turmeric", "ginger", "black pepper", "kosher salt", "chickpeas", "Tikka Masala Sauce", "coconut milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.9 [FatContent] 8.6 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 542.1 [CarbohydrateContent] 32.8 [FiberContent] 7.0 [SugarContent] 2.0 [ProteinContent] 8.3 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat coconut oil in a large pot over medium-high heat. Add the mushrooms and carrots and cook, stirring occasionally, until the vegetables soften - about 8 minutes. Add the spinach, turmeric, ginger, pepper and salt. Cook 1 minute. Add chickpeas and Tikka Masala Sauce. Bring to a simmer and cook 5 minutes. Stir in coconut milk and warm through. Serve immediately.
[Name] Spinach Salad [AuthorId] 2001919837 [AuthorName] Crystal V. [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-01-08T22:36:00Z [Description] Make and share this Spinach Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["10", "2", "5", "2", NA, "1"] [RecipeIngredientParts] ["spinach", "garlic cloves", "extra virgin olive oil", "fresh oregano", "salt", "lemon"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 174.3 [FatContent] 17.2 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 57.2 [CarbohydrateContent] 5.0 [FiberContent] 2.4 [SugarContent] 0.7 [ProteinContent] 2.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash spinach thoroughly, lay out to dry. When dry place into a large bowl. Heat oil in medium skillet over medium heat. Add onion, garlic, and oregano. Give the mix a few shakes of salt. Cook until onion is softened, about 3 minutes or so. Stir mixture frequently while cooking. Take off of the heat and squeeze in the juice from both lemon halves. Stir to combine. Pour warm dressing over spinach leaves. Add in olives. Toss salad to coat with dressing. Portion salad on to plates or bowls. Try adding chicken breast, parmesan cheese, or cannellini beans (white kidney beans]!
[Name] Lentil Veggie Burgers [AuthorId] 1448584 [AuthorName] Erika W. [CookTime] PT10M [PrepTime] PT1H30M [TotalTime] PT1H40M [DatePublished] 2018-01-08T22:37:00Z [Description] This recipe is a combination of other veggie burger recipes I've tried. This one has a more realistic "meat" look which may appeal to younger diners, and lots of protein. Don't let the beets scare you -- they're just there for color. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1/4", "2", "1", "1/2", "1/4", "1/4", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["soy sauce", "molasses", "onion powder", "salt", "pepper", "green lentil", "canned pinto beans", "cooked brown rice", "quick oats"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.6 [FatContent] 2.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 851.2 [CarbohydrateContent] 61.6 [FiberContent] 19.6 [SugarContent] 4.7 [ProteinContent] 18.9 [RecipeServings] 4.0 [RecipeYield] 8 patties [RecipeInstructions] 1. Puree the beets with the soy sauce, molasses, onion powder, salt and pepper. 2. Gently combine beet puree with all the other ingredients in a mixing bowl. 3, Place about 2/3 of the mixture in a food processor and pulse until it is the texture of cooked oatmeal. 4. Return blended mixture to bowl and combine. 5. Form into patties and place on a plate. Refrigerate for one hour. 6. When ready to pan fry, light dust each side of each patty with flour. 7. Pan fry patties in oil over medium heat for about 2 minutes on each side. 8. Serve on buns with your favorite toppings. To freeze: wrap uncooked patties individually in plastic wrap and store in a freezer ziploc or tupperware. Thaw overnight in fridge prior to cooking.
[Name] Spicy-Tangy Dipping Sauce [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] nan [PrepTime] PT25M [TotalTime] PT25M [DatePublished] 2018-01-08T22:37:00Z [Description] Make and share this Spicy-Tangy Dipping Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8 -10", "2/3", "1", "1", "1", "1", "1/2", "1/2", "1/4", "1/2"] [RecipeIngredientParts] ["pitted dates", "avocados", "light olive oil", "egg", "apple cider vinegar", "onion powder", "salt", "paprika", "turmeric", "dill pickle"] [AggregatedRating] nan [ReviewCount] nan [Calories] 42.8 [FatContent] 2.0 [SaturatedFatContent] 0.4 [CholesterolContent] 18.6 [SodiumContent] 187.3 [CarbohydrateContent] 5.9 [FiberContent] 1.3 [SugarContent] 3.8 [ProteinContent] 1.1 [RecipeServings] 10.0 [RecipeYield] 2 cups [RecipeInstructions] Cover dates with very hot water. Soak dates for 5-10 minutes until softened. Drain dates and add to food processor or container for hand blender. Add all other Whole30 burger sauce else except oil and pickles. Pulse to combine. Drizzle in oil. Add minced pickles in last and pulse to combine.
[Name] Sweet Potato Chips [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-08T22:37:00Z [Description] Make and share this Sweet Potato Chips recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "2", "1"] [RecipeIngredientParts] ["sweet potato", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 350.5 [FatContent] 27.1 [SaturatedFatContent] 3.8 [CholesterolContent] 0.0 [SodiumContent] 2397.5 [CarbohydrateContent] 26.2 [FiberContent] 3.9 [SugarContent] 5.4 [ProteinContent] 2.0 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375 degrees F.", "Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with olive oil and salt.", "Place sweet potato chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10-15 minutes, then flip the chips over and bake for another 10 -15minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked." ]
[Name] Whole30 Hamburger Patties [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-01-08T22:38:00Z [Description] Make and share this Whole30 Hamburger Patties recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1/2", "3", "2"] [RecipeIngredientParts] ["ground beef", "fresh basil", "eggs", "sea salt", "fresh cracked pepper", "garlic cloves", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 345.8 [FatContent] 26.2 [SaturatedFatContent] 8.4 [CholesterolContent] 170.1 [SodiumContent] 692.7 [CarbohydrateContent] 1.4 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 24.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Combine all the ingredients for the hamburgers and knead until well combined. Heat a grill pan on the stove over medium heat. Divide the meat into four patties. Drizzle each meat patty with olive oil. Then grill for four minutes on each side (or to personal taste].
[Name] Beer Cheese Dip [AuthorId] 2001914382 [AuthorName] saraling [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-08T22:39:00Z [Description] Make and share this Beer Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "3/4", "1/2", "1/3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "flour", "bock beer", "milk", "water", "water", "smoked gouda cheese", "sharp cheddar cheese", "Worcestershire sauce", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.6 [FatContent] 27.9 [SaturatedFatContent] 17.8 [CholesterolContent] 97.5 [SodiumContent] 604.6 [CarbohydrateContent] 8.9 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter on low heat. Once melted, add flour and whisk smooth. Increase heat very slightly, observing and occasionally whisking while roux bubbles. Observe the initial smell, this is raw flour. Whisk occasionally and continue to smell until the scent of raw flour disappears. The importance of this step is that you want to cook the flour, but not brown it. At this stage, you have 2 choices: 1. Simmer the sauce with the additional 1/3 c water for 20 minutes to fully thicken sauce and cook away alcohol from beer,. Or. 2. Simmer the sauce for 5 minutes with 1 Tbsp water,. At the end of previous step, add Worcestershire sauce and Dijon mustard, whisk inches. With heat on low/low-medium, begin whisking in cheese, at most 1/2 c at a time. Whisk until blended after each addition, then whisk occasionally until each batch is melted. When all cheese is melted in, dip is ready. Ideally, serve from small warming crockpot or fondue pot, or serve immediately in warm bowl or individual rammekins.
[Name] Beer Cheese Dip [AuthorId] 2001914382 [AuthorName] saraling [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-08T22:40:00Z [Description] Make and share this Beer Cheese Dip recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "3", "3/4", "1/2", "1/3", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["butter", "flour", "bock beer", "milk", "water", "water", "smoked gouda cheese", "sharp cheddar cheese", "Worcestershire sauce", "Dijon mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 376.6 [FatContent] 27.9 [SaturatedFatContent] 17.8 [CholesterolContent] 97.5 [SodiumContent] 604.6 [CarbohydrateContent] 8.9 [FiberContent] 0.2 [SugarContent] 1.2 [ProteinContent] 19.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Melt butter on low heat. Once melted, add flour and whisk smooth. Increase heat very slightly, observing and occasionally whisking while roux bubbles. Observe the initial smell, this is raw flour. Whisk occasionally and continue to smell until the scent of raw flour disappears. The importance of this step is that you want to cook the flour, but not brown it. At this stage, you have 2 choices: 1. Simmer the sauce with the additional 1/3 c water for 20 minutes to fully thicken sauce and cook away alcohol from beer,. Or. 2. Simmer the sauce for 5 minutes with 1 Tbsp water,. At the end of previous step, add Worcestershire sauce and Dijon mustard, whisk inches. With heat on low/low-medium, begin whisking in cheese, at most 1/2 c at a time. Whisk until blended after each addition, then whisk occasionally until each batch is melted. When all cheese is melted in, dip is ready. Ideally, serve from small warming crockpot or fondue pot, or serve immediately in warm bowl or individual rammekins.
[Name] “Green Butter” (Garlic-Herb Butter) [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-01-08T22:41:00Z [Description] Perfect all-purpose herb butter - escargots, clams casino, bruschetta, over meat. . . My picky 6 yr old loves “Green Butter” and will eat it on anything! [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1/4", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["garlic", "butter", "flat leaf parsley", "fresh tarragon", "shallot", "lemon zest", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 181.8 [FatContent] 18.6 [SaturatedFatContent] 11.7 [CholesterolContent] 48.8 [SodiumContent] 282.8 [CarbohydrateContent] 4.0 [FiberContent] 0.5 [SugarContent] 0.1 [ProteinContent] 1.2 [RecipeServings] 10.0 [RecipeYield] 1 1/2 Cups [RecipeInstructions] Wrap head of garlic in foil. Bake at 375 for 45 minutes. Squeeze the soft garlic from the head into a blender or processor. Add remaining ingredients. Purée until smooth. This recipe freezes beautifully. Sometimes I double or triple the recipe and freeze it for future use. This recipe is from Coastal Living, Marc Murphy (“Tarragon Butter on Grilled Oysters].
[Name] Blue Cheese Dressing [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-08T22:43:00Z [Description] Make and share this Blue Cheese Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["4", "1", "1", "2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["Roquefort cheese", "blue cheese", "mayonnaise", "heavy cream", "vinegar", "tarragon", "kosher salt", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.4 [FatContent] 15.4 [SaturatedFatContent] 9.6 [CholesterolContent] 53.5 [SodiumContent] 559.0 [CarbohydrateContent] 1.3 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 3.7 [RecipeServings] 8.0 [RecipeYield] 2 Cups [RecipeInstructions] Place all ingredients in blender or processor and process until smooth. Alternate (for chunky dressing]: Reserve 1/4 or 1/3 of the cheese and blend recipe without. Add the reserved portion of blue cheese after blending.
[Name] Vegetarian King Ranch 'chicken' Casserole [AuthorId] 2001916407 [AuthorName] janesusan0108 [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-08T22:43:00Z [Description] King Ranch Chicken Casserole is a Southern staple. It’s spicy, cheesy, and everything you’re craving when hunger strikes.   This is a vegetarian version that uses Quorn nak'd 'chikn' cutlets. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "2", "1", "1", "1", "1", "1/4", "1/4", "1/4", "12", "2"] [RecipeIngredientParts] ["onion", "red bell pepper", "quorn pieces", "diced tomatoes with green chilies", "chili powder", "salt", "garlic powder", "pepper", "corn tortillas", "monterey jack pepper cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.5 [FatContent] 22.8 [SaturatedFatContent] 9.3 [CholesterolContent] 39.1 [SodiumContent] 1138.2 [CarbohydrateContent] 34.7 [FiberContent] 4.5 [SugarContent] 4.3 [ProteinContent] 14.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Step 1. Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in 'chicken' and next 7 ingredients; remove from heat. Step 2. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Step 3. Bake at 350° for 30 to 35 minutes.
[Name] Breakfast Pizza [AuthorId] 2001722233 [AuthorName] Christie C. [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-01-08T22:44:00Z [Description] With just a few minutes of prep and a few simple ingredients you can have delicious breakfast on the table. Breakfast Pizza is a fun a easy recipe to whip up for your family. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["European", "Brunch", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "2", "6", "1/4", "1", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "eggs", "milk", "black pepper", "mozzarella cheese", "manchego cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 155.0 [FatContent] 11.2 [SaturatedFatContent] 5.2 [CholesterolContent] 162.7 [SodiumContent] 235.8 [CarbohydrateContent] 1.8 [FiberContent] 0.1 [SugarContent] 0.5 [ProteinContent] 11.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Lightly scramble the eggs in a mixing bowl with a whisk. Stir in the milk, garlic salt, and black pepper. Continue to stir with the whisk until the eggs are light and frothy. Spread the pizza crust out on a sheet pan making sure to press the dough up the sides of the pan. Brush the crust with olive oil and bake for 7 minutes or until the dough begins to brown. Remove from the oven. Sprinkle the crust with 1 cup of the cheese and the spinach. Carefully pour the eggs over the cheese and spinach. Top with the remaining mozzarella cheese and the manchego cheese. Bake at 425 for 10 to 15 minutes or until the eggs have set and the cheese is golden brown. Remove from heat and place on a cutting board. Cool 5 minutes before slicing and serving.
[Name] Bang Bang Brussels Sprouts [AuthorId] 2001917170 [AuthorName] MolotovDaddy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-08T22:45:00Z [Description] 3 tbsp. extra-virgin olive oil 2 tbsp. sweet chili sauce 1 tbsp. sriracha Juice of 1 lime 3 cloves garlic, minced 2 lb. Brussels sprouts, trimmed and halved (quartered if large) kosher salt Freshly ground black pepper [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["3", "2", "1", "1", "3", "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "sriracha sauce", "lime, juice of", "garlic cloves", "Brussels sprouts", "kosher salt", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 177.3 [FatContent] 11.3 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 48.5 [CarbohydrateContent] 17.8 [FiberContent] 6.0 [SugarContent] 4.2 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic. On a large baking sheet, toss Brussels sprouts in sauce until fully coated. Season generously with salt and pepper. Roast until slightly charred and tender, 30 to 35 minutes. Serve.
[Name] Slow Cooker Spinach and Artichoke Dip [AuthorId] 2001917644 [AuthorName] Mark C. [CookTime] PT2H [PrepTime] PT20M [TotalTime] PT2H20M [DatePublished] 2018-01-08T22:46:00Z [Description] Make and share this Slow Cooker Spinach and Artichoke Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "8", "1/4", "1", "14", "8", "1/4"] [RecipeIngredientParts] ["mozzarella cheese", "parmesan cheese", "garlic clove", "artichoke hearts", "fresh spinach leaves", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.7 [FatContent] 8.6 [SaturatedFatContent] 4.9 [CholesterolContent] 27.9 [SodiumContent] 226.1 [CarbohydrateContent] 6.9 [FiberContent] 3.9 [SugarContent] 1.4 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] In slow cooker stoneware, combine mozzarella, Neufchatel cheese, Parmesan, garlic, artichokes, spinach, and black pepper. Cover and cook on high for 2 hours, until hot and bubbly. Stir well and serve with homemade tortilla chips.
[Name] Instant Pot Goulash [AuthorId] 225096 [AuthorName] dmac085 [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-01-08T22:46:00Z [Description] I have the 6 qt Ultra and this is a full pot recipe which is easy to cut in half. Cook time and water for pasta depends a bit on the brand and shape you choose. I used campanelle which is like a rolled cone and sort of thick. I cooked 6 min with 2 1/2 c water. Thinner or straight tubes like ziti or elbows I'd try 5 min. with 2 c water. You can use less meat and sub drained rinsed cannelini beans also. Hope this helps. I'm still in my experimental phase of IP ownership. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/225096/eQtjhi1DRBGNd5u8scrB_20180107_125523.jpg" [RecipeCategory] Weeknight [Keywords] ["Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "3", "1", "3", "1", "1", "2 1/2 - 3", "2", "1/2", "1", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["olive oil", "tomato puree", "garlic", "garlic paste", "yellow onion", "crushed tomatoes", "water", "kosher salt", "pepper", "garlic powder", "onion powder", "Worcestershire sauce", "tamari", "dry pasta", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 667.3 [FatContent] 16.2 [SaturatedFatContent] 4.4 [CholesterolContent] 93.7 [SodiumContent] 1459.4 [CarbohydrateContent] 83.7 [FiberContent] 8.2 [SugarContent] 9.9 [ProteinContent] 47.9 [RecipeServings] nan [RecipeYield] 6 Qt [RecipeInstructions] Plug in Instant Pot and place the inner pot inside. Set to Saute, high. Add oil, let heat then add in onion. Stir and after a minute add in garlic & keep stirring. Do not brown, just soften. Sprinkle in salt, pepper, dry herbs and stir. Add ground beef and break up and mix with onions. Add garlic and onion powder, Worcestershire sauce and Tamari, mix all to combine. Taste once meat is cooked and adjust seasonings to taste. If pot times out during Saute, just hit cancel and reset to Saute again and hit start. Once meat is done and seasoning is adjusted, hit cancel on control panel. Drain off any liquid from meat and put meat back into the inner pot and place back into the unit. Pour in both cans, tomato puree and crushed tomatoes. Stir from bottom to top to mix with the meat. Taste and season to taste. Add brown sugar, if you are using it, more herbs, garlic or onion powder or chili flakes if you like. Add in dry pasta and stir into sauce to submerge & coat. Add water. Stir to incorporate well. Do not reseason. Water will be absorbed into the pasta so the flavor won't be watered down. Lock lid in place, seal in closed position. Select Pressure Cook, set time to 5-6 min depending on your pasta selection, high pressure. Press Start. *IF you like soft pasta, you can go up to 7 min but it gets chef boy ardee soft if you know what I mean Machine will come up to pressure then beep when actual cook time begins. End of cook cycle will also be marked by a beep. Let machine natural release for 25 min then finish with a quick release. Remove lid & Set into lid rest mount. Liquid will be pooled on the top of the pasta. Gently fold in and it will be combined and absorbed back into the dish. Stir up from the bottom. Sometime I do get a bit of scorched business on the bottom. I soak the pot in hot water, drop of dawn and a dryer sheet or two. Let it soak the try scrubbing off. A light application of the non abrasive Barkeepers Friend powder or liquid is good too.
[Name] Chocolate Covered Oreos [AuthorId] 2001751165 [AuthorName] abigail.mcquaid [CookTime] PT30M [PrepTime] PT1M [TotalTime] PT31M [DatePublished] 2018-01-08T22:46:00Z [Description] Make and share this Chocolate Covered Oreos recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Christmas", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["14 1/3", "3"] [RecipeIngredientParts] "chocolate" [AggregatedRating] nan [ReviewCount] nan [Calories] 194.8 [FatContent] 17.1 [SaturatedFatContent] 9.9 [CholesterolContent] 0.0 [SodiumContent] 63.5 [CarbohydrateContent] 16.4 [FiberContent] 5.0 [SugarContent] 4.9 [ProteinContent] 4.3 [RecipeServings] 36.0 [RecipeYield] 36 cookies [RecipeInstructions] melt chocolate in a double-boiler, leave on low heat. dip each cookie in chocolate, place on wax paper-lined cookie sheet (or plate]. let cool in fridge until hard.
[Name] Chili Lime Texas Caviar [AuthorId] 2001918352 [AuthorName] Randy S. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-01-08T22:46:00Z [Description] Make and share this Chili Lime Texas Caviar 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/2001918352/5a8GC8AmQmqEFkURgdvq_26068047_159263531381336_8494555488753549312_n.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["15", "15", "15", "1/2", "1/2", "1/2", "2", "2", "1/3", "1/4", "1/4", "2", "2", "1", "3/4", "1/2", "1", "1"] [RecipeIngredientParts] ["black-eyed peas", "black beans", "red bell pepper", "green bell pepper", "red onion", "grape tomatoes", "avocados", "cilantro", "olive oil", "lime juice", "cilantro", "garlic cloves", "brown sugar", "ground cumin", "salt", "pepper"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 2383.8 [FatContent] 123.6 [SaturatedFatContent] 18.1 [CholesterolContent] 0.0 [SodiumContent] 3756.7 [CarbohydrateContent] 283.9 [FiberContent] 87.9 [SugarContent] 36.2 [ProteinContent] 74.9 [RecipeServings] 1.0 [RecipeYield] 1 batch [RecipeInstructions] Cut up and mix ingredients together. Put over chopped greens, or eat with chips as a salsa.
[Name] Mango Bean Salad [AuthorId] 1104605 [AuthorName] CanadianEmily [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-08T22:56:00Z [Description] Make and share this Mango Bean Salad 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/1104605/2vgS13OoTYeqezPZtGKy_6aovri2o.jpg.part" [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Beans", "Fruit", "Vegetable", "Low Protein", "Low Cholesterol", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "1/2", "1", "1", "1/2", "1", "1", "1", "1", "1", NA, "1"] [RecipeIngredientParts] ["cucumber", "celery", "mango", "yellow bell pepper", "onion", "garlic clove", "cumin", "lime, juice of", "olive oil", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 80.8 [FatContent] 2.7 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 239.8 [CarbohydrateContent] 14.8 [FiberContent] 2.6 [SugarContent] 8.8 [ProteinContent] 1.6 [RecipeServings] 6.0 [RecipeYield] 6 cups [RecipeInstructions] Combine all ingredients, toss and serve! Super simple. For a bit more tang, add a splash of white wine vinegar. Substitute chick peas for romano beans for a toothier salad, Romano beans make a soft salad where the texture of the crunchy celery and sweet mango really stand out.
[Name] Keto / Low Carb Cream of Broccoli Soup [AuthorId] 2000464013 [AuthorName] Crazy Texan Belle [CookTime] PT35M [PrepTime] PT5M [TotalTime] PT40M [DatePublished] 2018-01-08T22:56:00Z [Description] Make and share this Keto / Low Carb Cream of Broccoli Soup recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/59/gnT31I2TbifuVQ4bwVrp_keto-cream-broccoli-soup_0959.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000464013/3vGkcAVKRbGbsjgpV0nE_64D585F2-B52A-4E8F-ACAE-B6CF1223B76A.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/59/VIBhK4OLR7S283lX1kdH_keto-cream-broccoli-soup_0940.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/59/u7kXLPk2SoC3zNCTOvyt_keto-cream-broccoli-soup_0968.jpg"] [RecipeCategory] Very Low Carbs [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "2", "8", "4 1/2", "1", "16", "1"] [RecipeIngredientParts] ["onion powder", "garlic powder", "paprika", "butter", "cream cheese", "chicken broth", "heavy whipping cream", "sharp cheddar cheese"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 428.5 [FatContent] 39.0 [SaturatedFatContent] 23.2 [CholesterolContent] 126.0 [SodiumContent] 866.2 [CarbohydrateContent] 7.9 [FiberContent] 2.5 [SugarContent] 3.0 [ProteinContent] 13.8 [RecipeServings] 6.0 [RecipeYield] 1 Cup Servings [RecipeInstructions] 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together. 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes. 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes. 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve. This makes 6 - 1 cup servings at 4.1 net carbs.
[Name] Roasted Garlic Macaroni and Cheese [AuthorId] 2001893604 [AuthorName] Alejandra A. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-01-08T22:57:00Z [Description] Make and share this Roasted Garlic Macaroni and Cheese recipe from Food.com. [Images] character(0) [RecipeCategory] High In... [Keywords] ["Thanksgiving", "< 4 Hours"] [RecipeIngredientQuantities] ["4", "2", "3", "1", "2", "1", "1/2", "6", "5", "5 1/2", "1 1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["unsalted butter", "panko breadcrumbs", "fresh chives", "garlic", "olive oil", "elbow macaroni", "unsalted butter", "all-purpose flour", "salt", "ground black pepper", "parmesan cheese", "mustard powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 644.6 [FatContent] 37.0 [SaturatedFatContent] 21.5 [CholesterolContent] 98.7 [SodiumContent] 856.4 [CarbohydrateContent] 51.7 [FiberContent] 2.3 [SugarContent] 7.7 [ProteinContent] 25.9 [RecipeServings] 12.0 [RecipeYield] 12 [RecipeInstructions] MAKE THE CRUMB TOPPING: Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside. MAKE THE PASTA AND SAUCE: Preheat the oven to 400ºF. Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes. Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside. Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish. In a large, heavy saucepot (such as a Dutch oven], melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined. Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.] Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking]. Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
[Name] Vegan Creamy Tomato Soup [AuthorId] 41706 [AuthorName] WJKing [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-01-08T23:47:00Z [Description] Make and share this Vegan Creamy Tomato Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/61/ao6itYvRR6GX6T3bamAA_image.jpg" [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["29", "4", "3", "1", "2", "2"] [RecipeIngredientParts] ["whole tomatoes", "tomatoes", "garlic", "onion", "olive oil", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 149.0 [FatContent] 7.6 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 22.1 [CarbohydrateContent] 19.4 [FiberContent] 5.3 [SugarContent] 11.4 [ProteinContent] 4.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry onion & garlic in bottom of large kettle. Add tomatoes (I like to mix fresh & canned, but use whatever you have!]. Stir & cook over medium heat until tomatoes are totally soft. Add basil & stir. Remove from heat & let cool a few minutes. Process in Vitamix (or skip the cooling step & process on the (turned off] stove - using a stick blender/wand.
[Name] Roasted Salt and Vinegar Potatoes [AuthorId] 697980 [AuthorName] dmanmont [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2018-01-09T15:38:00Z [Description] Cooking small red potatoes in a super-saturated salt solution creates an incredibly creamy, well-seasoned potato interior. After the potatoes are par cooked, “smash” them to expose some of the potato flesh, brush them with malt vinegar, and roast them on a well-oiled sheet pan until the exposed surface is golden brown and delicious [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["6", "2", "1 1/4", "3", "1"] [RecipeIngredientParts] ["olive oil", "small red potatoes", "salt", "malt vinegar", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.6 [FatContent] 20.5 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 35381.4 [CarbohydrateContent] 40.1 [FiberContent] 5.1 [SugarContent] 1.8 [ProteinContent] 4.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place oven rack in upper-middle position. Heat oven to 500 degrees. Set wire rack in a rimmed baking sheet. Bring 2 quarts of water to a boil in a Dutch oven or large pot. Add potatoes and salt and cook until potatoes are just tender, about 20 to 30 minutes. Drain potatoes and place them on the wire rack to air dry for 10 minutes. Coat a baking sheet with the 6 tablespoons of olive oil. Place potatoes on greased baking sheet, spacing them evenly. Use the underside of a measuring cup to flatten each potato to 1/2-inch thickness. Brush potatoes with 1 1/2 tablespoons of the malt vinegar and season with pepper. Roast until potatoes are browned, about 25 to 30 minutes. Brush with remaining vinegar and serve.
[Name] Cheese Balls With Marinated Sun Dried Tomatoes [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT3H [PrepTime] PT10M [TotalTime] PT3H10M [DatePublished] 2018-01-09T16:36:00Z [Description] This recipe is from the Southern Living Christmas book, 1993. It was a favorite at every office party I took it to, and family gatherings as well. It makes a lot, and can be made into several small balls and wrapped with a festive bow as a hostess gift or Secret Santa gift. [Images] character(0) [RecipeCategory] For Large Groups [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["3", "7", "1", "2", "1/2"] [RecipeIngredientParts] ["cream cheese", "sun-dried tomatoes packed in oil", "garlic clove", "dried basil", "pesto sauce", "pine nuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 158.6 [FatContent] 14.9 [SaturatedFatContent] 6.9 [CholesterolContent] 37.5 [SodiumContent] 147.6 [CarbohydrateContent] 4.5 [FiberContent] 1.0 [SugarContent] 1.3 [ProteinContent] 3.3 [RecipeServings] 20.0 [RecipeYield] 3 8 oz. balls [RecipeInstructions] With steel blade in place in food processor, add all ingredients EXCEPT NUTS to bowl. Process until smooth. Turn into another bowl, cover, and chill at least 3 hours. Form into 3 balls, roll in reserved nuts. Serve with assorted crackers, toasted french bread, and veggies. Store in refrigerator, wrapped tightly in plastic wrap, up to 5 days.
[Name] Instant Pot Beef Tips [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-01-09T17:53:00Z [Description] True comfort food in flash. Serve with baby carrots and mashed potatoes. if not using wine add 2 tablespoon balsamic vinegar to your broth 1/3 cup. Tip: If you have leftover sauce; the next day add a bit of cream and serve on pasta. Cook time is only when the pressure is on; it would probably take 45 minutes in all.. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/64/7zZTonkQnGCkMhARUfl5_Beef%20Tips.2.jpg" [RecipeCategory] Meat [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "1", "1/2", "1/4", "1/3", "1/2", "1", "2", "1", "3 -4", "1/4"] [RecipeIngredientParts] ["olive oil", "salt", "pepper", "dry red wine", "beef broth", "portabella mushroom", "onion", "beef broth", "Worcestershire sauce", "cornstarch", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 100.9 [FatContent] 3.9 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 786.4 [CarbohydrateContent] 10.8 [FiberContent] 1.1 [SugarContent] 2.7 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits. Return beef to cooker on Sauté; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
[Name] Instant Pot Cottage Pie [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-01-09T18:41:00Z [Description] An old fashioned dish made easier. This can be prepared the day before and have it ready when you come home; heat and serve a taste you will love. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1/2", "1/4", "1", "1/2", "1/2", "4", "1/3", "2"] [RecipeIngredientParts] ["onion", "ground beef", "tomato paste", "Worcestershire sauce", "salt", "ground pepper", "beef broth", "frozen corn", "potatoes", "milk", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 521.6 [FatContent] 23.7 [SaturatedFatContent] 8.8 [CholesterolContent] 85.0 [SodiumContent] 680.1 [CarbohydrateContent] 49.1 [FiberContent] 6.8 [SugarContent] 4.6 [ProteinContent] 28.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In instant pot select Sauté setting; heat oil. Add onion saute until onion is soft. Push the onion aside and drop in the ground meat- break it up with a spatula and brown it, about 5 minutes. Add tomato paste, Worcestershire Sauce salt, pepper and broth; mix well,. Lower the steamer basket with the sliced potatoes onto the meat. Close and lock the lid of the pressure cooker; cook for 12 minutes at high pressure. When time is up, open the pressure cooker with Quick release - pressure through the valve. Preheat oven to 400 degrees. Remove the steamer basket from the pressure cooker and toss the frozen peas and corn into the pressure cooker and mix into the meat. leave cooker stand uncovered while you work on the potatoes. Pour the potatoes into a small mixing bowl. Mash together potatoes with milk, salt and butter. Pour the contents of the pressure cooker into a deep oven-safe dish. Spoon and even potatoes over the meat mixture. Bake un-covered for 20 minutes the potatoes are golden,. Let casserole stand for 5 minutes before serving.
[Name] Barbeque Meatballs [AuthorId] 2001910636 [AuthorName] mistyki11r [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-01-09T19:36:00Z [Description] Tasty and easy to make meatballs with ketchup-based sauce, they go wonderfully with rice and beans or your choice of sides for a nutritious meal. Works just as well to freeze for a few weeks before baking. This recipe is easy to tweak to your personal likes as well. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001910636/eFWBQzjDScqA0WASU4g2_20180107_131606.jpg" [RecipeCategory] Meatballs [Keywords] ["Lunch/Snacks", "Meat", "South American", "Weeknight", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["3", "2/3", "1", "1/2", "1", "1", "1/4", "1/4", "2", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["hamburger", "evaporated milk", "oats", "onion", "salt", "chili powder", "garlic powder", "pepper", "ketchup", "brown sugar", "onion", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 522.5 [FatContent] 18.1 [SaturatedFatContent] 6.9 [CholesterolContent] 96.2 [SodiumContent] 890.1 [CarbohydrateContent] 58.2 [FiberContent] 2.2 [SugarContent] 43.6 [ProteinContent] 33.0 [RecipeServings] 10.0 [RecipeYield] 35-40 Meatballs [RecipeInstructions] Preheat oven to 350°f/177°c. Chop onions and put in large bowl with raw hamburger, evaporated milk, oats, and seasonings. Mix well with spoon or hands. Shape into about 2\" balls (I enjoy mine a bit smaller] and place in greased 9\"x13\" baking pan. Chop onions for sauce and combine with ketchup, brown sugar, and liquid smoke, whisking until it's as smooth as it'll get. Spoon sauce over meatballs, covering them all evenly. Cover with tinfoil and either put in the freezer for later or put in oven. Bake for about one hour, or until done. Enjoy! <U+2661>.
[Name] Coconut Wet Cake (Bolo Molhado) [AuthorId] 2001910636 [AuthorName] mistyki11r [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-09T19:39:00Z [Description] I don't have a picture of it because I haven't made it in a while but trust me, this dessert is amazing (and on my top five favorite desserts list). It's a Brasilian dessert, but just as good for where ever you feel a craving for creamy coconut goodness. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Fruit", "South American", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1 1/2", "2", "1", "1", "1", "2 1/2", "1", "1/2", "2/3", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "flour", "water", "baking powder", "salt", "milk", "sugar", "margarine", "sweetened condensed milk", "milk", "cornstarch", "heavy cream", "coconut flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 640.2 [FatContent] 27.4 [SaturatedFatContent] 12.9 [CholesterolContent] 145.9 [SodiumContent] 362.6 [CarbohydrateContent] 89.5 [FiberContent] 1.1 [SugarContent] 62.7 [ProteinContent] 11.3 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 325°f. Mix all cake ingredients but egg whites in large bowl. Beat egg whites until thick and fluffy. Fold into batter. Spread into greased 9\"x13\" baking pan and bake for about 30 minutes, or until a toothpick comes out clean. Boil the milk, sugar, and margarine for the filling and pour on baked cake. You can poke holes in the cake with a toothpick first if you want. For the topping, Mix the 2 cups milk and 1 tablespoon cornstarch together and pour into kettle. Add sweetened condensed milk, cream, and egg yolk. Cook until thick. Spread over cake. Sprinkle coconut flakes over cake and chill for at least one hour before serving. Enjoy!
[Name] Instant Pot Lemon Chicken Orzo Soup [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-01-10T22:51:00Z [Description] Make and share this Instant Pot Lemon Chicken Orzo Soup recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/68/l3I11fQna0wT8NjafeRA_basil-chicken-orzo-soup1.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "3", "1", "2", "2", "8", "1", "1", "1", "1", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["chicken", "garlic cloves", "onion", "carrots", "celery", "chicken broth", "bay leaf", "orzo pasta", "rosemary", "frozen spinach", "heavy cream", "parmesan cheese"] [AggregatedRating] 4.5 [ReviewCount] 2.0 [Calories] 459.6 [FatContent] 24.7 [SaturatedFatContent] 9.4 [CholesterolContent] 87.5 [SodiumContent] 1172.2 [CarbohydrateContent] 30.7 [FiberContent] 3.0 [SugarContent] 5.1 [ProteinContent] 27.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1.\tStart the instant pot in SAUTE mode and heat it. Add oil, onions and garlic. Stir and sauté for 2 minutes. 2.\tAdd chicken and mix with the onions. Spread them in the pot and let them sauté for 3 minutes. 3.\tAdd carrots, celery, orzo, salt, pepper and broth. Stir well. Press Cancel and close the lid with vent in sealing position. 4.\tSet the instant pot on Pressure cook mode at high pressure for 6 minutes. 5.\tWhen the instant pot beeps, quick release the pressure manually. Open lid and stir the soup. Remove bay leaf and rosemary sprig. 6.\tStir in spinach lemon juice until spinach is mixed in the soup. Press Sauté and let the soup come to a quick boil in about a minute; stir in the cream. 7.\tSoup is ready to be served. Offer shredded Parmesan when serving this creamy lemony soup. Notes. If you are making this soup ahead; DO NOT add cream; do this only after you have reheated your soup and are ready to serve it. Cooking time does not include the time needs to reheat and cool down the Instant Pot.
[Name] Zucchini Stuffed With Savory Tofu Spread [AuthorId] 2001897388 [AuthorName] Tofu Spread [CookTime] PT5M [PrepTime] PT4M [TotalTime] PT9M [DatePublished] 2018-01-10T22:55:00Z [Description] Make and share this Zucchini Stuffed With Savory Tofu Spread recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Vegan", "Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1", "2", "1/2", "3"] [RecipeIngredientParts] ["zucchini", "salt", "ground black pepper", "savory", "fresh lemon juice", "dried basil", "ground black pepper", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 144.4 [FatContent] 8.5 [SaturatedFatContent] 1.7 [CholesterolContent] 0.0 [SodiumContent] 602.1 [CarbohydrateContent] 19.1 [FiberContent] 10.3 [SugarContent] 5.0 [ProteinContent] 3.8 [RecipeServings] 2.0 [RecipeYield] 1 2 zucchini [RecipeInstructions] 1. Preheat oven to 375 degrees. 2. 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. 3. 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. 4. Place a teaspoonful of filling at the wider end of each zucchini slice and roll up the slice. Fix rolls with chives. (Optional]. 5.Sprinkle with lemon juice. You can buy tasty Tofu Spread here https://tofuspread.com.
[Name] Quiche Con Patata (Spanish Inspired Quiche) [AuthorId] 2001922168 [AuthorName] Megan R. [CookTime] PT1H25M [PrepTime] PT45M [TotalTime] PT2H10M [DatePublished] 2018-01-10T22:55:00Z [Description] Inspired by the Spanish breakfast dish "Tortilla" or "Huevos con Patata" Special thanks to the creator Mama Tia who wrote the basic quiche recipe that I based this on. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/71/WkzKXqZWTOGTfiPjJOMZ_4EA3D61D-AE03-487C-8F7B-383E79BCE33C.jpeg" [RecipeCategory] Savory Pies [Keywords] ["Spanish", "European", "Brunch", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "3/4", "2", "1", "1", "1", "1/2", "1", "2", "1", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["eggs", "milk", "sour cream", "parmesan cheese", "potato", "ham", "Spanish onions", "onion", "rosemary", "bay leaves", "cayenne pepper", "paprika", "garlic", "garlic powder", "parsley", "parsley flakes", "oregano", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.1 [FatContent] 31.2 [SaturatedFatContent] 11.8 [CholesterolContent] 264.0 [SodiumContent] 1317.4 [CarbohydrateContent] 33.3 [FiberContent] 3.3 [SugarContent] 1.8 [ProteinContent] 23.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven 350 degrees fahrenheit or 177 degrees celcius. Prepare pie crust in 9 inch pie, cake, or tart pan and refrigerate until ready to fill and bake. Dice potatoes, ham, and onion and place into individual medium-small bowls. (One bowl per ingredient]. In a large bowl, beat 5 eggs well. Add milk and sour cream to eggs and beat until smooth. Add spices (to taste] to the egg mixture and beat until evenly mixed. Add potatoes, ham, onion, and cheese to egg mixture and stir until evenly mixed. Pour egg mixture into pie crust until pie crust is full. Sprinkle additional cheese on top if desired, and bake for 1 hour-85 minutes, or until top when inserted into the center, a knife or toothpick comes out clean. Let cool, and serve warm with sour cream (if desired].
[Name] Easy Beef (Elk, Venison, Moose) Stroganoff [AuthorId] 237795 [AuthorName] Carolynskitchen [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-10T22:55:00Z [Description] This is a recipe my mom made growing up for the family. It's easy but tastes so good. Can make unique by chopping up and adding fresh mushrooms (morels if you forage). We usually serve with a side of peas. [Images] character(0) [RecipeCategory] Wild Game [Keywords] ["Meat", "< 30 Mins", "Beginner Cook", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "1/4", "3", "1/2", "1"] [RecipeIngredientParts] ["top round beef", "garlic cloves", "sour cream", "dry sherry", "parsley", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 602.1 [FatContent] 31.5 [SaturatedFatContent] 13.8 [CholesterolContent] 144.4 [SodiumContent] 667.3 [CarbohydrateContent] 50.6 [FiberContent] 2.1 [SugarContent] 4.6 [ProteinContent] 28.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Slice meat against grain into thin strips. Heat oil in 12\" pan. Sear meat in pan. add garlic and cook 1-2 minutes. add mushroom soup undiluted. add sour cream and mix together well. add sherry, salt, turn down and let simmer on low. meanwhile, bring a pot of water to boil and cook pasta according to directions. Strain and put in a nice pasta bowl. Then pour stroganoff over and mix. Add parsley and toss to together. Serve.
[Name] Mushroom Supreme Soup [AuthorId] 2001824674 [AuthorName] David C. [CookTime] PT15M [PrepTime] PT6M [TotalTime] PT21M [DatePublished] 2018-01-10T22:56:00Z [Description] Make and share this Mushroom Supreme Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1/4", "2", "3", "1", "1/4", "1/8", "2"] [RecipeIngredientParts] ["mushroom", "butter", "salt", "pepper", "dry white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.7 [FatContent] 18.5 [SaturatedFatContent] 10.7 [CholesterolContent] 132.1 [SodiumContent] 300.6 [CarbohydrateContent] 6.0 [FiberContent] 0.4 [SugarContent] 2.2 [ProteinContent] 5.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Saute mushrooms in butter. Put chicken stock and mushrooms in blender and run till mushrooms are chopped. Add egg yolks and blend for 3 seconds. Add to saucepan on low heat till hot and slightly thickened. Add wine.
[Name] Pasta With Tuna, Farlic, Lemon, Capers & Olives [AuthorId] 237795 [AuthorName] Carolynskitchen [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-01-10T22:56:00Z [Description] This is a recipe I got from Pasta...made simple. I buy the "better" tuna in the can or jar in olive oil - it tastes less fishy and comes in more meaty chunks as opposed to flakes. This dish is a hit with my kids and picky tuna eaters and a super easy recipe. I usually don't carry gnocchi on hand and use penne or other short pasta. It looks like a very sophisticated dish and tastes like a sophisticated dish. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Tuna", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "4", "4", "3", "1 -7", "2", "1", "10 -12", "2"] [RecipeIngredientParts] ["olive oil", "butter", "garlic cloves", "tuna in olive oil", "lemon juice", "capers", "black olives", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 545.9 [FatContent] 28.0 [SaturatedFatContent] 9.6 [CholesterolContent] 30.5 [SodiumContent] 250.4 [CarbohydrateContent] 70.1 [FiberContent] 10.0 [SugarContent] 0.2 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook the pasta until tender but still firm to the bine. Drain and return to pan.", "Heat olive oil and butter in skillet over med-low heat. Add the garlic and cook for a few seconds until just begining to color. Reduce heat to low. Add tuna, lemon juice, capers and olives. Stire gently until all ingredients are heated through.", "Transfer the pasta to a serving dish. Pour the tuna mixture over the pasta. Add the parsley. Toss well to mix then serve immediately with mixed greens, haricot verts, or snow peas." ]
[Name] Grain-Free Chestnut Chocolate Cake [AuthorId] 2001912301 [AuthorName] glutenfreerecipes [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-10T22:56:00Z [Description] Chestnuts are lower in calories and fats than other nuts and seeds. However, they are rich sources of minerals, vitamins and phytonutrients that greatly benefit health. Chestnuts have an earthy sweet flavour almost like a sweet potato and are naturally gluten free. This delectable grain free chestnut chocolate cake is easy to make and has added health benefits. Serve with berries or dust with pure cocoa powder [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1/3", "1/3", "1", "1", "1 3/4", "1/2", "1", "1", "2", "3"] [RecipeIngredientParts] ["smooth cashew butter", "pure maple syrup", "chestnut puree", "pure maple syrup", "sea salt", "dark rum", "pure vanilla extract", "coconut oil", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.8 [FatContent] 5.2 [SaturatedFatContent] 3.5 [CholesterolContent] 69.8 [SodiumContent] 102.0 [CarbohydrateContent] 15.0 [FiberContent] 0.0 [SugarContent] 13.5 [ProteinContent] 2.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 F and line the bottom of 8-inch springform pan with a circle of parchment paper. In a medium bowl, mix cashew butter, coconut flour, maple syrup/agave and coconut milk. Lightly press the dough on the bottom of springform pan and set aside. Place chestnut puree, maple syrup/agave, sea salt and vanilla into a bowl and mix well. Set aside. In a heavy bottom saucepan over low heat melt chocolate and coconut oil. Add to chestnut mix and whisk well. Add the eggs one at a time and whisk until creamy. Using an electric mixer works best. Pour batter in the prepared pan and bake for 35 minutes. Cool in the pan completely then refrigerate for 1 hour before serving.
[Name] Apple Butter [AuthorId] 1623123 [AuthorName] humphreys_52 [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-01-10T22:57:00Z [Description] Make and share this Apple Butter recipe from Food.com. [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["18", "12", "2", "1/4", "1/4"] [RecipeIngredientParts] ["applesauce", "sugar", "cinnamon", "clove", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.9 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 32.8 [CarbohydrateContent] 83.0 [FiberContent] 1.4 [SugarContent] 59.9 [ProteinContent] 0.2 [RecipeServings] 40.0 [RecipeYield] 12 jars [RecipeInstructions] Mix all ingredients. Bake at 400 for 1hr or until thick.
[Name] Instant Pot Pork Chops and Potatoes [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-01-11T15:36:00Z [Description] A complete one pot meal that you will love if you are a meat and potato fan. Cooking time does not include the heating and cooling of the instant pot; app. 45 minutes [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/77/8uTr7IVCSnitopPbwmbg_pork.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/77/fch4mqIRBGQN8D15ewaQ_Intstan%20Pot.jpg"] [RecipeCategory] Pork [Keywords] ["Vegetable", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2 3/4", "1/4", "1", "1", "6", "2", "2", "1", "2", "2", "2"] [RecipeIngredientParts] ["butter", "onion", "mushrooms", "garlic cloves", "garlic cloves", "chicken broth", "potatoes", "cornstarch", "cold water"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 391.5 [FatContent] 13.8 [SaturatedFatContent] 4.6 [CholesterolContent] 15.3 [SodiumContent] 494.0 [CarbohydrateContent] 59.4 [FiberContent] 8.2 [SugarContent] 8.5 [ProteinContent] 10.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Season pork chops with garlic salt and ground black pepper. Punch sauté over high heat on your instant Pot. Melt butter and add oil. when hot brownpork chops on both sides, 3 to 5 minutes per side. Transfer pork chops to a plate. Saute onion and mushroom garlic until fragrant; add carrots; cook another 2 minutes; add broth and stir together. Return pork chops to the pressure cooker pot. Set a steamer basket on top of the pork chops and place potatoes in the basket. Cover the pressure cooker with the lid, lock the lid, bring the cooker to high pressure, and cook for 15 minutes. Release pressure from the pot according to the manufacturer's instructions. Remove potatoes, pork chops and vegetables. Bring cooker to Sauté; mix corn starch and water and thicken the boiling broth.
[Name] Wild Rice Brussels Sprouts and Smoked Gouda Salad [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-01-11T18:10:00Z [Description] I tried to re-create (copy cat) this side dish I found at Costco and can't find any more. With smoked gouda and roasted brussels sprouts, you can't go wrong! Love this dish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/78/mqEk2BZTwSKffGvm0HmV_SmokedGoudaBrusselSprouts.JPG" [RecipeCategory] Free Of... [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "1/2", NA] [RecipeIngredientParts] ["wild rice", "extra virgin olive oil", "Brussels sprout", "smoked gouda cheese", "craisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 269.5 [FatContent] 12.4 [SaturatedFatContent] 3.4 [CholesterolContent] 16.1 [SodiumContent] 158.8 [CarbohydrateContent] 33.5 [FiberContent] 4.5 [SugarContent] 12.0 [ProteinContent] 9.7 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Prepare rice according to package directions. In large saute pan, heat olive oil on medium. Add brussels sprouts, season with salt and pepper to taste, and saute until tender and lightly browned, 8-10 minutes. In a bowl, stir cooked rice, sprouts, and all other remaining ingredients. Mix until cheese is melted and everything is nicely mixed. If too thick, add a little water to thin it out. Season with more salt and pepper, if needed. Serve warm/right away, 3/4 cup per person.
[Name] Devils on Horseback [AuthorId] 2000079025 [AuthorName] gough.rach [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-01-11T20:42:00Z [Description] Make and share this Devils on Horseback recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["15", "15"] [RecipeIngredientParts] ["bacon", "prunes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 59.4 [FatContent] 3.6 [SaturatedFatContent] 1.2 [CholesterolContent] 5.4 [SodiumContent] 66.8 [CarbohydrateContent] 6.1 [FiberContent] 0.7 [SugarContent] 3.6 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 15 pieces [RecipeInstructions] Wrap each prune with a rasher of bacon and secure with a tooth pick. Fry a handful at the same time. Keep warm in the oven or eat cold.
[Name] Creamy Artichoke Soup [AuthorId] 2001925062 [AuthorName] pberry11 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-11T20:45:00Z [Description] The L.A. Times tested this recipe using artichoke hearts canned in water. I used Trader Joe’s frozen artichoke hearts, so either works fine. I used my kitchen scale to weigh the artichoke hearts in order to get exactly 2 lbs. If you have a scale and want to use the canned hearts, I would suggest weighing them after you drain them. If you don't have a scale, then I think 3 cans would probably be close to 2 lbs. Instead of cream, I used a combination of Greek yogurt and half and half, and I didn’t need to thicken the soup in step 6 with the roux. It was plenty thick, and in fact, I thinned it a bit with more chicken broth. We loved the peppery flavors in this soup, but if you’re not a pepper person, you might want to cut back a little on the pepper. [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["6", "1/2", "2", "1", "1/2", "3", "2", "1 1/3", "1 1/2", "1 -2", "1"] [RecipeIngredientParts] ["butter", "onion", "garlic", "ground black pepper", "white pepper", "sherry wine", "artichoke hearts", "chicken broth", "sugar", "salt", "half-and-half"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.7 [FatContent] 37.0 [SaturatedFatContent] 22.8 [CholesterolContent] 112.1 [SodiumContent] 1143.0 [CarbohydrateContent] 35.5 [FiberContent] 20.1 [SugarContent] 5.2 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] 1 1/2 quarts [RecipeInstructions] 1. In a medium, heavy-bottomed pot heated over medium-high heat until hot, melt 6 tablespoons butter. Add the onions and sauté until they begin to brown, 6 to 8 minutes, stirring frequently. Stir in the garlic and peppers, and continue to cook until the garlic is aromatic, 1 to 2 minutes. 2. Add the sherry and stir, scraping any bits of flavoring from the base of the pot. Stir in the artichoke hearts, chicken broth and sugar. Season with 1 teaspoon salt, or to taste. 3. Bring the mixture to a boil over high heat, then reduce the heat and simmer, loosely covered, for 30 minutes. 4. While the soup is simmering, make a roux: In a small saucepan, melt the remaining 4 tablespoons butter over medium heat. Slowly rain in the flour and stir to form a roux. Continue cooking, stirring frequently, until the roux turns a light brown color, about 2 minutes. Remove from heat. This makes about one-fourth cup roux, more than is needed for the remainder of the recipe. The roux will keep, up to 2 weeks, covered and refrigerated. 5. When the soup has simmered for 30 minutes, uncover and slowly whisk in the cream. Thicken as desired with roux, whisking in 1 tablespoon at a time; you may not use all the roux. 6. Blend the soup using a stand or immersion blender, and strain if desired. Return the soupto the pot, adjust the thickness with additional roux (to thicken] or broth (to thin], and taste once more for seasoning. This makes a scant quart of soup.
[Name] Chicken Enchiladas [AuthorId] 2001925170 [AuthorName] Jordan Rohrback [CookTime] PT2H [PrepTime] PT10M [TotalTime] PT2H10M [DatePublished] 2018-01-11T20:46:00Z [Description] Make and share this Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] Tex Mex [Keywords] ["Southwestern U.S.", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "16", "1", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "8", "10"] [RecipeIngredientParts] ["chicken", "sour cream", "chicken", "diced green chilis", "butter", "flour", "pepper", "salt", "salsa", "mixed cheeses", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2549.9 [FatContent] 187.8 [SaturatedFatContent] 99.5 [CholesterolContent] 628.0 [SodiumContent] 3729.4 [CarbohydrateContent] 77.6 [FiberContent] 5.0 [SugarContent] 8.2 [ProteinContent] 135.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Boil chicken and 1/4 cup taco seasoning, salt and pepper. Until fully cooked. 30+ minutes for thawed chicken, 60+ minutes for frozen. In a small sauce pan melt butter and stir in flour with salt and pepper, stir until flour is cooked. (Roux] Add chicken stalk, green chilies, and sour cream, bring to a simmer. Then let sauce rest to the side, or leave on low heat and stir occasionally. Remove fully cooked chicken from the water and let cool. Once cooled, shread chicken with two forks or your hands. Add pace and salt and pepper and mix together. In a small baking dish (9\"x13\" or less] add a layer of sauce to the bottom and sides of the pan. Add first layer of tortillas. Cover in sauce. Add layer of chicken and cheese. Cover in sauce. Add second layer of tortillas. Repeat until you reach the top of the pan. Cover top in remaining cheese. Cover pan in foil and place in the oven at 375° for 45 minutes, or until cheese is melted and sauce is bubbling. Let cool for 5 minutes and serve.
[Name] Perfect Leg of Lamb With Roasted Golden Potatoes [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-01-11T21:32:00Z [Description] Make and share this Perfect Leg of Lamb With Roasted Golden Potatoes recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/JT6n01wAQE2Kd0sZUTwC_6.jpg" [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "Greek", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["6 -7", "1", "1", "3", "2", "1", "8 -10"] [RecipeIngredientParts] ["boneless leg of lamb", "garlic", "lemon juice", "dried oregano", "dried rosemary", "black pepper", "potatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 972.2 [FatContent] 58.6 [SaturatedFatContent] 25.4 [CholesterolContent] 234.7 [SodiumContent] 205.7 [CarbohydrateContent] 43.6 [FiberContent] 6.0 [SugarContent] 2.6 [ProteinContent] 66.0 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest. With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan. Make scores, about 1/4\" deep, over entire top of lamb. Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper. Arrange halved potatoes around lamb, cut side up. Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time. Serves 6 to 8.
[Name] Green Chili Cornbread [AuthorId] 326787 [AuthorName] True Texas [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-12T03:12:00Z [Description] Make and share this Green Chili Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1 1/2", "1", "1", "1/4", "1/2", "1/2", "2", "1 3/4", "2", "1", "1"] [RecipeIngredientParts] ["cornmeal", "cornmeal", "all-purpose flour", "salt", "baking soda", "baking powder", "sugar", "unsalted butter", "sour cream", "eggs", "milk", "whole green chilies", "frozen corn", "cheddar cheese", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.3 [FatContent] 15.5 [SaturatedFatContent] 9.1 [CholesterolContent] 71.2 [SodiumContent] 589.8 [CarbohydrateContent] 29.3 [FiberContent] 1.9 [SugarContent] 6.4 [ProteinContent] 7.9 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["1 Preheat oven to 400°F. Grease a 8x12 inch baking dish.", "2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.", "3 Bake for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving." ]
[Name] Mac & Cheese-Stuffed Crust Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-01-12T20:11:00Z [Description] The best of both worlds! A tasty cheesy pizza with a molten mac & cheese filling within the crispy crust. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/F0kPLcZQGug6v5h5wpAk_Obsessions%203-9148.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/XqGyk99QhW2PWglX17Uw_Obsessions%203-9144.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/V7Fdin5zR1YvCLO2nmfI_Obsessions%203-9139.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/Ug8JQcd0TTWnfffIHwbR_0294660_GK_Genius-Obsessions_Mac-%26-Cheese-Stuffed-Crust-Pizza_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/PBWaw0tFSxSeQfb2yBNR_0294660_GK_Genius-Obsessions_Mac-%26-Cheese-Stuffed-Crust-Pizza_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/96/yYxPSw61QHKrMs33NuOk_0294660_GK_Genius-Obsessions_Mac-%26-Cheese-Stuffed-Crust-Pizza_16x9_v3_V.jpg"] [RecipeCategory] Macaroni And Cheese [Keywords] ["Cheese", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "1/4", "3", "1 1/4", "7", "1/2", "1/8", "1/4", NA, "1", "1", "1", "1/2", "8 -10", "8 -10", "1/4"] [RecipeIngredientParts] ["macaroni", "unsalted butter", "all-purpose flour", "milk", "white cheddar cheese", "asiago cheese", "garlic powder", "cayenne pepper", "salt", "mozzarella cheese", "olive oil", "bocconcini", "fresh basil leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1749.4 [FatContent] 115.3 [SaturatedFatContent] 66.0 [CholesterolContent] 342.9 [SodiumContent] 2107.2 [CarbohydrateContent] 90.7 [FiberContent] 4.5 [SugarContent] 5.9 [ProteinContent] 86.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the mac and cheese: Cook the macaroni in a medium pot of boiling water, according to the directions on the package. Once cooked, drain and set aside. Melt the butter in a medium pot over a medium heat. Once melted, add the flour and cook, stirring constantly for 2 minutes to toast the flour. Turn the heat down to low and gradually whisk in the milk until all the milk has been added and the mixture is smooth. Keep cooking over a low heat, stirring until thickened. Stir in the white cheddar and asagio cheese with the garlic powder and cayenne. Season with salt, to taste. Remove from the heat and stir in the cooked macaroni. Set aside. For the pizza: Preheat the oven to 400 degrees F. Place the dough on a large piece of parchment paper, dust lightly with flour, then use a rolling pin to roll it out into an 18 inch circle. Lift this onto a baking sheet or pizza pan – don’t worry if the dough overhangs as you’re going to fold the crust inwards in a second. Pipe or spoon a ring of mac & cheese around the edge of the pizza dough circle, leaving an outer border of about 2 inches. Sprinkle the shredded mozzarella over the mac & cheese. Fold the outer edges of the circle over the mac & cheese and press down firmly to seal – this forms the crust with the pasta sealed within. Spread the olive oil, and then the pizza sauce, in the centre of the pizza in an even layer. Top with the bocconcini and pepperoni. Bake for 20-30 minutes until the crust is golden and the cheese is starting to brown. Sprinkle the hot pizza with some basil and serve.
[Name] Cheesy Shell Taco Bites [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-12T20:11:00Z [Description] Make and share this Cheesy Shell Taco Bites 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/53/48/97/si1leg2LQHOzue4NvdYd_0294661_GK_Genius-Obsessions_Cheesy-Shell-Taco-Bites_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/97/Ig3n4knTQAyIxPnpJnMF_0294661_GK_Genius-Obsessions_Cheesy-Shell-Taco-Bites_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/97/NxUIQ1Z9Rj2zZjdGWMnl_0294661_GK_Genius-Obsessions_Cheesy-Shell-Taco-Bites_16x9_v2_V.jpg" ] [RecipeCategory] Cheese [Keywords] ["Mexican", "High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["20", "1", "1", "1/2", "3", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["hamburger", "salsa", "salsa", "cheddar cheese", "sour cream", "salsa", "avocado", "cilantro"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 193.7 [FatContent] 12.4 [SaturatedFatContent] 6.2 [CholesterolContent] 56.6 [SodiumContent] 637.8 [CarbohydrateContent] 4.1 [FiberContent] 1.2 [SugarContent] 1.6 [ProteinContent] 16.5 [RecipeServings] nan [RecipeYield] 8 taco cups [RecipeInstructions] For Shells: Preheat oven to 350 degrees F. Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it. Bake on a parchment-lined baking sheet for 7 minutes. Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more] in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside. For the Taco Filling: Cook hamburger until browned. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce. Simmer for 3-5 minutes. Assembly: Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
[Name] Beer Cheese-Stuffed Pretzels [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT30M [TotalTime] PT55M [DatePublished] 2018-01-12T20:11:00Z [Description] Make and share this Beer Cheese-Stuffed Pretzels 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/53/48/98/xsSF903iTwGVovv77Lid_untitled-2928.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/vJFrGkZOQ1eytljwoFkc_untitled-2938.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/Om5JLDzTRaivDFtG8Cyh_untitled-2923.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/FLXD386ESvqBsO6uIrpV_untitled-2937.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/eInuPyVTzyuZb2w4G9JA_0294662_GK_Genius-Obsessions_Beer-Cheese-Stuffed-Pretzels_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/WpboCccIRVe12J2EoCFW_0294662_GK_Genius-Obsessions_Beer-Cheese-Stuffed-Pretzels_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/98/6s9q9Q93Q8aox5hYzLaC_0294662_GK_Genius-Obsessions_Beer-Cheese-Stuffed-Pretzels_16x9_v1_V.jpg" ] [RecipeCategory] Breads [Keywords] ["Cheese", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2 1/4", "1", "1", "4 1/2", "8", "1", "1", "1", "2", "1", "1", "3", "1", "1/4", "1"] [RecipeIngredientParts] ["unsalted butter", "warm water", "light brown sugar", "dry active yeast", "beer", "salt", "all-purpose flour", "cheddar cheese", "garlic clove", "mustard powder", "Worcestershire sauce", "beer", "heavy cream", "boiling water", "baking soda", "egg", "cheddar cheese", "scallion"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 537.5 [FatContent] 24.2 [SaturatedFatContent] 14.8 [CholesterolContent] 89.8 [SodiumContent] 1922.2 [CarbohydrateContent] 59.8 [FiberContent] 2.3 [SugarContent] 3.9 [ProteinContent] 16.9 [RecipeServings] nan [RecipeYield] 8 pretzels [RecipeInstructions] For the dough: Melt the butter in a small pot over a low heat. Once melted, remove from the heat and set aside to cool slightly. Combine the warm water, light brown sugar and yeast in bowl of stand mixer fitted with a dough hook. Let sit for 5 minutes until bubbly. Add the cooled melted butter, beer, flour and salt to the yeast mixture. Mix on a low speed until combined to prevent the flour flying out of the bowl. Once you get a shaggy dough, increase the speed to medium and leave to knead the dough for 6 minutes. If the dough is looking too wet and is sticking to the side of the bowl, add extra all-purpose flour 1 tablespoon at a time until the dough is smooth and only slightly sticky. Remove the bowl from the mixer and pour in 1 tablespoon of vegetable oil. Lift the dough up and turn it to coat with oil – this will prevent it sticking to the bowl. Cover with a damp tea towel and let sit somewhere warm until doubled in volume, about 1 to 2 hours. For the filling: Combine the cheese, garlic, mustard, Worcestershire sauce, beer and cream in a food processor and blend until smooth. Transfer to a piping bag fitted with a large circular tip and set aside. To assemble: Tip the risen dough out onto a lightly floured surface. Punch down and divide into 8 equal pieces. Roll each piece into a ball. Take one ball and roll out into a snake about 20 inches long with your hands. Use a lightly floured rolling pin to roll this into a rectangle about 3 inches wide. Pipe a narrow strip of the beer cheese filling along the length of dough. Fold the dough in half along its length to seal the filling inside, pinching it together at the top firmly and giving it a gentle roll with your hands to smooth the snake out. Repeat with the rest of the balls. Take the two ends of each filled snake and bring them up to form a ‘U’ shape. Cross the ends over each other then fold down over the base of the ‘U’ to make a pretzel shape. Repeat with the remaining dough snakes so you have 8 pretzels. Place the shaped pretzels onto two baking sheets lined with parchment paper. Mix the boiling water and baking soda in a medium bowl (it may fizz up when you do this]. Use a pastry brush to brush the solution over the shaped pretzels – make sure you keep stirring the solution as you do this as the baking soda will settle at the base of the bowl if you don’t. Crack the egg into a small bowl and beat lightly with a fork. Brush this over the pretzels too then sprinkle with the grated cheddar. Preheat the oven to 350 degrees F as you let the pretzels sit for 15 minutes to rise slightly. Bake for 15-20 minutes until dark-golden (NOTE: some leakage of the filling is inevitable here so don’t worry if some of it comes out on baking]. Let cool for 5 minutes, sprinkle with sliced scallion and serve with any leftover beer cheese for dipping (you can blend it with a bit more cream to make it into a dippable consistency]. NOTE: to reheat pretzels, heat for 15 minutes in 350 degrees F oven.
[Name] Three-Cheese Cupcakes [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT25M [PrepTime] PT40M [TotalTime] PT1H5M [DatePublished] 2018-01-12T20:11:00Z [Description] A savory cupcake packed with three kinds of cheese within, baked on top and crowned by a fluffy, creamy, cheesy frosting. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/cEIvPgjYRpeBXHl9u05Q_untitled-0919.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/WNLhSKZRSNKHtskzCbvC_0294663_GK_Genius-Obsessions_Three-Cheese-Cupcakes_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/ta6aDYPVS5yCWgB5iE3l_0294663_GK_Genius-Obsessions_Three-Cheese-Cupcakes_16x9_v2_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/WsCRQB6ASIKZBs4t5h8a_0294663_GK_Genius-Obsessions_Three-Cheese-Cupcakes_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/vEHpK1SBy2XIfHYViiSw_untitled-0905.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/48/99/1wQEz4yoQ7qmnJyZj19o_untitled-0915.jpg"] [RecipeCategory] Dessert [Keywords] ["Cheese", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "1", "1/4", "4", "1/4", "3/4", "1", "1/8", "3", "1/4", "8", "1", "1", "2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "egg", "evaporated milk", "parmesan cheese", "all-purpose flour", "baking powder", "salt", "Velveeta cheese", "mozzarella cheese", "cream cheese", "honey", "chives"] [AggregatedRating] 5.0 [ReviewCount] 6.0 [Calories] 386.9 [FatContent] 28.3 [SaturatedFatContent] 16.7 [CholesterolContent] 117.0 [SodiumContent] 587.4 [CarbohydrateContent] 22.5 [FiberContent] 0.5 [SugarContent] 7.7 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] 6 cupcakes [RecipeInstructions] For the cupcakes: Preheat the oven to 350 degrees F. Line a standard 12-count muffin tin with 6 paper liners. In a large bowl, cream the butter and sugar until smooth. Beat in the egg and orange extract until smooth. Stir in the evaporated milk. Add the parmesan cheese, flour, baking powder and salt and fold together until just mixed. Scoop 2 level tablespoons of batter into each muffin liner. Cut the Velveeta cheese into 6 even cubes. Push one cube into the batter in each muffin liner. Divide the remaining batter between the 6 muffin cups (there should be about 1 level tablespoon of batter for each muffin cup for this part]. Sprinkle the grated mozzarella cheese on top of each muffin. Bake for 20-25 minutes until well-risen and golden-brown on top. Remove from the oven and from the muffin pan. Place on a wire rack to cool completely before frosting. For the frosting: Use electric beaters to whisk the softened cream cheese until slightly aerated. Beat in the honey and hot sauce until just combined. Transfer the frosting to a piping bag, cut off the end making an 1/2-inch wide opening. Pipe the frosting onto each cupcake then garnish with chives. Serve immediately at room temperature. Store any leftovers in a sealed container in the refrigerator for up to 3 days. Tools: Piping bag (for frosting = optional]. 12-cup standard muffin tin. Note: If you’d prefer a sweeter cupcake, you can use condensed milk instead of the evaporated milk as seen in the video.
[Name] Cheesy Chicken Parm Volcanos [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-12T20:11:00Z [Description] A flavor eruption! Classic chicken parm encrusted with herbed bread crumbs, loaded with cheesy molten center and tomato sauce lava. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/vWQBcNAVSderlYmcN9P5_untitled-1857.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534900/xCspeBjYTcqtCioi9Ma2_IMG_3039.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/pw4mkOJQTuZ8NXabtYUQ_0294664_GK_Genius-Obsessions_Cheesy-Chicken-Parm-Volcanos_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/cOhAWdT8mEG7QzEwCXbQ_0294664_GK_Genius-Obsessions_Cheesy-Chicken-Parm-Volcanos_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/D19AYBNLSCKh7PZKZ9xh_0294664_GK_Genius-Obsessions_Cheesy-Chicken-Parm-Volcanos_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/ySHwm5jT6SueJ5YgOvoq_untitled-1866.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/9O0ata2RXCtFZ5079bkA_untitled-1860.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/ZiOsA43jQjK2RKTnoVLI_untitled-1852.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/00/cebTjSfXQCmEZIDQJRtH_untitled-1848.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Cheese", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "3", "2", "1", "2", "2", "2", "1", "1/4", "1", "1/4", "1/4", "1", "1", "1", "1/2", "1/4", "1/4", "4", "1/2", "2", NA] [RecipeIngredientParts] ["olive oil", "dried parsley", "egg", "water", "cornstarch", "all-purpose flour", "ground chicken", "milk", "parmesan cheese", "egg", "garlic powder", "lemon", "salt", "ground black pepper", "mozzarella cheese", "mozzarella cheese", "parsley"] [AggregatedRating] 4.5 [ReviewCount] 12.0 [Calories] 368.6 [FatContent] 18.4 [SaturatedFatContent] 6.2 [CholesterolContent] 115.6 [SodiumContent] 561.3 [CarbohydrateContent] 28.0 [FiberContent] 2.2 [SugarContent] 2.8 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 8 large meatballs [RecipeInstructions] For the breadcrumb coating: Place the 2 cups of breadcrumbs in a large skillet. Drizzle on the olive oil and sprinkle with the dried parsley. Toast over a medium-high heat on the stove, stirring often, until the breadcrumbs are warmed through and golden. Remove from the heat and transfer to a wide, shallow dish. For the egg coating: In a wide, shallow bowl, whisk the egg, water, cornstarch and flour until smooth. For the chicken parm: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a non-stick liner. In a medium bowl mix the ground chicken, breadcrumbs, milk, onion, parmesan cheese, egg, garlic powder, Italian seasoning, lemon zest, salt and pepper. Mix very well until combined. Divide the chicken into 8 equal balls. Flatten each ball into a disk, place a cube of mozzarella cheese in the centre of each disk, then wrap the chicken around the cube of cheese. Use your hands to shape each meatball into a cone (like a volcano]. Dip each meatball into the egg coating, gently turning it to coat well. Next, dip in the breadcrumbs making sure that every meatball is very well-coated. Set on a lined baking sheet and bake 18-22 minutes until chicken is cooked through. (If you opt for larger meatballs, as seen in the video, you’ll need to bake them longer, 20-25 minutes or until cooked through.] Remove from the oven and drizzle pizza sauce on top of each meatball and sprinkle on the grated mozzarella. Set the oven to broil and return the meatballs to the oven to melt the cheese on top (3-5 minutes]. Remove from the oven and garnish with parsley.
[Name] Crock Pot Picadillo (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT8H [PrepTime] PT7M [TotalTime] PT8H7M [DatePublished] 2018-01-12T21:07:00Z [Description] From www.skinnytaste.com I like this recipe because it tastes good and I can easily make it a Whole30 recipe [Images] character(0) [RecipeCategory] nan [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1", "3", "1/4", "8", "1/4", "1 1/2", "1/4", "2", NA] [RecipeIngredientParts] ["onion", "red bell pepper", "garlic cloves", "cilantro", "tomato sauce", "green olives", "ground cumin", "garlic powder", "bay leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 436.9 [FatContent] 14.6 [SaturatedFatContent] 6.4 [CholesterolContent] 175.8 [SodiumContent] 491.9 [CarbohydrateContent] 10.3 [FiberContent] 2.5 [SugarContent] 5.7 [ProteinContent] 62.6 [RecipeServings] 4.0 [RecipeYield] 5 3/4 cups [RecipeInstructions] 1. Brown meat in a large deep skillet on medium-high heat; season generously with salt and a little pepper. Use a wooden spoon to break up the meat into small pieces. 2. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic, and bell peppers to the meat and cook an additional 3-4 minutes. 3. transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives] [I usually add some of the brine from the jar for added flavor] then add the spices. 4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. 5. After it's ready, taste for salt and add more as needed . 6. Discard the bay leaves and serve over brown rice. (For WHOLE30, serve over cauliflower rice.].
[Name] Ebelskiver [AuthorId] 1623123 [AuthorName] humphreys_52 [CookTime] PT4M [PrepTime] PT10M [TotalTime] PT14M [DatePublished] 2018-01-12T21:08:00Z [Description] Make and share this Ebelskiver 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/1623123/QcpzsQPRHSNq7qg6OAhc_IMG-7886.JPG" [RecipeCategory] Breakfast [Keywords] ["Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/2", "2", "2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "salt", "buttermilk", "flour", "baking soda", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 284.1 [FatContent] 4.2 [SaturatedFatContent] 1.6 [CholesterolContent] 115.5 [SodiumContent] 703.4 [CarbohydrateContent] 48.3 [FiberContent] 1.4 [SugarContent] 10.0 [ProteinContent] 12.2 [RecipeServings] 5.0 [RecipeYield] 25 Ebelskivers [RecipeInstructions] Beat egg yolks - add sugar and salt. Sift together flour, baking soda and baking powder. Add all together with buttermilk. In a separate bowl - beat egg whites until stiff. Fold into batter. Heat ebelskiver pan and put small amount of batter in each cup. Fill about 2/3 full. Flip with forks and enjoy.
[Name] Sourdough Coffee Cake [AuthorId] 1623123 [AuthorName] humphreys_52 [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-01-12T21:09:00Z [Description] Make and share this Sourdough Coffee Cake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1623123/v54SiwISzCoNq3lSW4dK_IMG-7888.JPG" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1/2", "1/2", "1/2", "2", "1", "1", "2", "1", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["sugar", "butter", "light brown sugar", "salt", "eggs", "vanilla", "sour cream", "flour", "baking powder", "baking soda", "brown sugar", "cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.8 [FatContent] 30.8 [SaturatedFatContent] 15.5 [CholesterolContent] 122.6 [SodiumContent] 741.4 [CarbohydrateContent] 105.8 [FiberContent] 2.4 [SugarContent] 71.0 [ProteinContent] 9.4 [RecipeServings] 6.0 [RecipeYield] 1 cake [RecipeInstructions] Cream together sugar, butter, salt, eggs, vanilla. In a separate bowl, mix flour, baking soda and baking powder together. Sift 1/2 of mixture into creamed mixture. Add 1/2 of sour cream and beat until smooth. Add the rest of sour cream and flour mixture. Beat mixture. Spoon 1/2 batter into 9X9 pan, layer 1/2 of topping, layer rest of batter, add rest of topping. Bake at 350 for 45min.
[Name] Basic Texas Red [AuthorId] 100033 [AuthorName] Michael Sommermeyer [CookTime] PT1H50M [PrepTime] PT40M [TotalTime] PT2H30M [DatePublished] 2018-01-12T21:10:00Z [Description] A basic bowl of Texas Red Chili made with fresh Chile paste, cubed chuck, in a tomato sauce. Beans optional, preferably on the side. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] [NA, "1 1/2", "3", "1/2", NA, "1 1/2 - 2", "1", "6", "8 -10", "2", NA, "1", "2", "1/2", NA, "2", "1/2", NA] [RecipeIngredientParts] ["bacon fat", "ground pork", "pepper", "beef", "chicken broth", "sweet onion", "garlic cloves", "chili powder", "ground cumin", "oregano", "kosher salt", "tomato sauce", "bittersweet chocolate", "brown sugar", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 566.9 [FatContent] 50.2 [SaturatedFatContent] 19.9 [CholesterolContent] 83.2 [SodiumContent] 1032.2 [CarbohydrateContent] 17.8 [FiberContent] 5.5 [SugarContent] 9.6 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chile Paste - Wearing rubber gloves, stem and seed the chile pods and cover with near-boiling water. Let steep for 30 minutes, then pour off the water and puree the softened pods in a food processor until they form a paste. Pass through a sieve to remove skins and errant seeds. Set aside. Chili - Dice the chuck neatly into 1/2 to 3/4-inch cubes (partially freeze the meat for easier dicing]. Heat the bacon fat in a really big skillet, and working in batches, saute the beef and pork until no longer pink. Drain off the fat. Place the meat, along with several grinds of pepper, the onions and garlic, in your favorite chili pot and add 1 1/2 cups of the beef or chicken broth. Bring to a boil, lower to a simmer, and cover. Keep the lid on, and your hands off, for 90 minutes. After 90 minutes, stir in the chili powder, cumin, oregano, salt, tomato sauce, chocolate and half the chile paste. Cover and cook for another half-hour or so. Check for consistency. If it's too thin, scoop out the meat and reduce the sauce by bringing to a boil, and when you're happy with it, return the meat to the pot. Stir in the brown sugar. (If it's too thick, add some more of the broth.] Or, simply add the maize flour and let simmer 5 minutes. Cook, uncovered, for 10 more minutes, and check for seasoning. You can add more salt, chili powder and cumin if you like, or more chile paste if you want to amp it up, or more brown sugar if you like it sweet and hot. Serve with a squeeze of lime and a dollop of sour cream. Have cheese handy. And serve with a bowl of beans on the side, if you must.
[Name] Piccata Di Pollo Al Limone [AuthorId] 566576 [AuthorName] E Blair [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-01-12T21:10:00Z [Description] Make and share this Piccata Di Pollo Al Limone recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1/2", NA, "1/4", "4", "1/3", "4", "4", "2", "1", "1", "2", "1/4", NA] [RecipeIngredientParts] ["chicken breasts", "chicken broth", "lemon", "all-purpose flour", "garlic cloves", "mushroom", "capers", "olive oil", "butter", "fresh ground pepper", "sea salt", "parsley", "linguine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 700.4 [FatContent] 52.7 [SaturatedFatContent] 15.1 [CholesterolContent] 123.3 [SodiumContent] 2058.2 [CarbohydrateContent] 17.1 [FiberContent] 1.6 [SugarContent] 0.9 [ProteinContent] 34.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Place two dinner plates and a warming tray in a 200 degree heated oven. Prepare boiled water with 2 tablespoons of olive oil for the pasta. (Add pasta to water when chicken is being browned] Butterfly cut the chicken breasts in half and lightly pound with a tenderizing kitchen tool on both sides until thinned out. Add 2-3 tablespoons of olive oil to a large frying pan over medium heat. (I prefer avocado oil as it has a higher smoke/flash point] Either works well. (Do NOT use vegetable cooking oil. It will not taste the same]. While the oil is heating, combine flour, sea salt, and ground pepper into an average bowl or deep plate. Use the flour mixture to dust the chicken fillets on both sides completely. Do not shake off excess as this will be needed in the sauce later. Place the chicken fillets in a frying pan that is large enough that doesn't crowd the pieces. Cook for about 7 minutes or until lightly browned, turning the fillets several times. DO NOT overcook. Remove chicken fillets from the pan allowing them to drip free of excess oil before placing them on your pre-heated warming tray from the oven. To make the piccata sauce, add the remaining 2 tablespoons of olive oil to the same frying pan along with the chicken drippings at medium temperature. Mix in sliced garlic and saute' until translucent. (About 1 minute] Reduce heat to simmer. Add white wine to sauteed garlic pan mixture and stir reducing down to half volume. Combine chicken stock, lemon juice, capers, mushrooms and thin lemon slices into the pan stirring with a wooden scraper until thickened. (Leftover flour, salt, and pepper mixture can be used to thicken if needed to desired taste]. Turn off heat and mix in butter and parsley. Serve piccata sauce over chicken fillets and linguine pasta.
[Name] College Fish Tacos [AuthorId] 2001927126 [AuthorName] mckownl [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-12T21:12:00Z [Description] I am a college student and I try to get creative in the kitchen every once and awhile to find quick, convenient, and yummy foods. It's going to sound strange, but this tuna-based fish taco is one of my favorite dishes! It tastes like a dream with absolute minimal effort. This dish can double as a dip and pairs well with a Spanish or taco rice. This is my first time doing something like this, so I welcome tips and advice for future reference. Enjoy! [Images] character(0) [RecipeCategory] Mexican [Keywords] ["High Protein", "High In...", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "2", "1", "4", "8"] [RecipeIngredientParts] ["tuna in water", "cheddar cheese", "black beans", "salsa"] [AggregatedRating] nan [ReviewCount] nan [Calories] 642.4 [FatContent] 28.9 [SaturatedFatContent] 14.8 [CholesterolContent] 121.8 [SodiumContent] 1107.2 [CarbohydrateContent] 35.9 [FiberContent] 8.1 [SugarContent] 1.1 [ProteinContent] 58.0 [RecipeServings] 4.0 [RecipeYield] 8 Tacos [RecipeInstructions] Open and drain cans of tuna and can of black beans throughly. Set aside. Grate cheddar cheese. Place medium saucepan over medium heat. Place tuna in saucepan once heated. Place cheese over tuna in saucepan. Stir contents throughly. Place black beans over tuna-cheese mix. Stir contents throughly. Place salsa liberally over the tuna-cheese-bean mix. Stir and heat until contents are throughly warmed. Stuff taco shells and enjoy!
[Name] Instant Pot Chicken Marsala [AuthorId] 2001720961 [AuthorName] ChrisWebAdmin [CookTime] PT15M [PrepTime] PT0S [TotalTime] PT15M [DatePublished] 2018-01-12T21:13:00Z [Description] In their introduction to Super Fast Instant Pot Pressure Cooker Cookbook, the authors Heather Rodino and Ella Sanders indicate the goal for this book is to give you 100 recipes you can get onto the table in 60 minutes or less start to finish including prep time. With few exceptions, this is exactly what they do. <br><br>See the full review on RecipesNow! Reviews And Recipes Magazine. <br><br>Chicken marsala requires just a few ingredients but provides big flavor, thanks to the mushrooms and marsala wine. If there is a lot of liquid once you open the lid, remove the chicken and simmer the sauce for a few minutes to reduce it before staring into the cornstarch slurry. <br><br>Active Time 15 minutes; Pressure Time: 8 minutes; Release Method: Manual; Total Time: 30 minutes [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001720961/l3YKDbDRSD2xl0wQNdBv_ChickenMarsala.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Very Low Carbs", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "8", "2", "1", "1", "1/2", "4", "1/2", "2", "1"] [RecipeIngredientParts] ["unsalted butter", "button mushrooms", "garlic cloves", "kosher salt", "black pepper", "marsala wine", "boneless chicken breasts", "parsley", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 485.0 [FatContent] 22.7 [SaturatedFatContent] 9.5 [CholesterolContent] 116.6 [SodiumContent] 183.8 [CarbohydrateContent] 10.0 [FiberContent] 0.9 [SugarContent] 2.9 [ProteinContent] 33.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Add the butter to the inner pot and heat on sauté. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste. Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking. Season the chicken with salt and pepper. Add the chicken in stock to the pot. Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure. Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.
[Name] Orange Rosemary Roasted Pork Tenderloin (Paleo + Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-01-13T01:12:00Z [Description] http://ahealthylifeforme.com/orange-rosemary-roasted-pork-tenderloin/ from ahealthylifeforme.com [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1 - 2 1/2", "1", "1/2", "1/2", "1", "3/4", "3/4"] [RecipeIngredientParts] ["extra virgin olive oil", "coconut oil", "garlic cloves", "boneless pork loin", "kosher salt", "fresh ground black pepper", "rosemary", "low sodium chicken broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.7 [FatContent] 9.0 [SaturatedFatContent] 2.8 [CholesterolContent] 35.7 [SodiumContent] 907.6 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 2.0 [ProteinContent] 11.9 [RecipeServings] 8.0 [RecipeYield] 1 pork loin [RecipeInstructions] 1. Before you start cooking your tenderloin, let it sit on the counter at least 15 minutes before you place it in a hot pan. Pat the pork tenderloin down with a paper towel before you season it. This will allow it to cook evenly and get a nice gold brown crust on your meat. 2. Move oven rack to the upper third part of your oven (enough room for your tenderloin to be close to the top without touching the coils. Try to have an inch or two between your tenderloin and the top of the oven. Preheat the oven to 400 degrees. 3. Generously sprinkle salt, pepper, chopped rosemary, and Italian seasoning over both sides of pork tenderloin. Use butcher twine to tie loin together if needed. 4. In a large oven proof skillet, heat oil. Add pork to skillet, fat side down. 5. Cook over moderately high heat until golden brown, 4 minutes. Brown pork on the remaining sides, then turn it fat side up. Add garlic to the side of pork and cook stirring, letting garlic soften but not brown. 6. Add the orange juice, chicken stock, and bring to a boil. 7. As soon as you see bubbles along the side of the pan, transfer the skillet to the upper shelf of the oven and roast the pork for about 35 minutes, or until thermometer reads 145 degrees. 8. Transfer to cutting board and let res, then slice. 9. Place skillet on stove top and turn to medium-high heat until reduced to 1/2 cup, about 7 minutes. Sever sauce alongside sliced pork.
[Name] Instant Pot Tomato Vegetable Soup [AuthorId] 20480 [AuthorName] Sageca [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-13T14:41:00Z [Description] A perfect meal in my instant pot for our very cold weather his winter. You will love this recipe if you are looking for a tasty healthy and low calorie soup. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/09/rp6BaCzSnSmLDAc4kEML_20180115_132850.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/09/9dz4wsoARy6yY5BHYJsQ_20180115_112911.jpg"] [RecipeCategory] Lunch/Snacks [Keywords] ["Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "2", "4", "1", "1 1/2", "1 1/2", "1", "4", "1", "1/2", "1/2", "2", "1/4"] [RecipeIngredientParts] ["yellow onion", "celery ribs", "garlic cloves", "frozen green beans", "diced tomatoes", "beef broth", "chicken broth", "salt", "ground pepper", "cooked pasta", "frozen chopped spinach"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 3.1 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 963.7 [CarbohydrateContent] 31.4 [FiberContent] 7.9 [SugarContent] 5.1 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Set Instant Pot to the sauté setting. Add the grape seed oil; allow to heat for 1 minute. Add the onion, celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, Vegeta and cook for 1 minute. Add the frozen mix vegetables, frozen green beans, diced tomatoes, hot beef broth, salt and pepper, and stir to combine. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the Pressure setting for 6 minutes. Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Add cooked pasta and stir in spinach and let sit 5 minutes. Season to taste. Serve and enjoy! Recipe Notes. I heated my Beef broth in the microwave before adding to soup. I added a cube of my frozen pesto with the spinach.
[Name] Sweet Potatoes With Tahini [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-01-13T21:24:00Z [Description] Make and share this Sweet Potatoes With Tahini recipe from Food.com. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/2"] [RecipeIngredientParts] ["sweet potatoes", "tahini", "honey", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 247.9 [FatContent] 7.3 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 395.6 [CarbohydrateContent] 42.5 [FiberContent] 6.5 [SugarContent] 11.4 [ProteinContent] 5.4 [RecipeServings] 4.0 [RecipeYield] 4 2/3 cup [RecipeInstructions] Place sweet potatoes in water in pan and boil until tender. Place potatoes, salt, tahini, honey in food processor. Blend until smooth. Can drizzle with additional honey before serving. Calories 206, 8 fat, 4 protein, 4 fiber, 12 sugar.
[Name] Almond Coconut Chicken Satay [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-13T21:32:00Z [Description] Make and share this Almond Coconut Chicken Satay recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "6", "4", "1", "1/2", "3", "1", "1/4", "1/4", "1/4", "2"] [RecipeIngredientParts] ["almond butter", "light coconut milk", "lime juice", "red curry paste", "chicken breast", "salt", "English cucumbers", "red bell pepper", "cilantro", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.8 [FatContent] 31.0 [SaturatedFatContent] 4.6 [CholesterolContent] 72.6 [SodiumContent] 450.4 [CarbohydrateContent] 14.2 [FiberContent] 5.1 [SugarContent] 4.9 [ProteinContent] 32.4 [RecipeServings] 4.0 [RecipeYield] 4 2 chicken skewers + 1 c salad + 2 T sauce [RecipeInstructions] Combine almond butter, coconut milk, 1/4 cup lime juice, and curry paste in a medium bowl, stirring until smooth. Place 1/2 cup almond butter mixture in a small bowl; reserve. Add chicken to remaining almond butter mixture; toss to coat. Refrigerate 15 minutes. Remove chicken from almond butter marinade; discard marinade. Heat a grill pan over medium-high; coat with cooking spray. Thread chicken evenly onto skewers; sprinkle with 1/4 teaspoon salt. Add chicken skewers to pan; cook, stirring occasionally, until done, about 5 minutes. Combine cucumbers, bell pepper, cilantro, remaining 2 tablespoons lime juice, remaining 1/4 teaspoon salt, black pepper, and crushed red pepper in a bowl; toss. Serve salad with chicken skewers and reserved 1/2 cup almond butter mixture. Sprinkle with almonds. Calories 412 Fat 25g Satfat 3g Unsat 18g Protein 34g Carbohydrates 16g.
[Name] Thai Chicken and Vegetable Curry [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-13T21:41:00Z [Description] Make and share this Thai Chicken and Vegetable Curry recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "1", "1", "1", "1", "1 1/2", "5", "1", "1", "2", "3"] [RecipeIngredientParts] ["olive oil", "chicken breast", "pepper", "salt", "sweet potato", "onion", "garlic", "red curry paste", "kale", "coconut milk", "chicken broth", "cilantro leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 618.2 [FatContent] 27.7 [SaturatedFatContent] 14.2 [CholesterolContent] 72.6 [SodiumContent] 519.7 [CarbohydrateContent] 59.6 [FiberContent] 9.3 [SugarContent] 8.2 [ProteinContent] 35.6 [RecipeServings] 4.0 [RecipeYield] 4 1.25 c curry, 1/2 c quinoa [RecipeInstructions] Heat the oil in a large Dutch oven over medium-high. Sprinkle chicken with black pepper and salt; cook, turning to brown on all sides, 5 minutes. Place chicken in a bowl (do not wipe out pan]. Add potatoes, onion, and bell pepper to pan; cook, stirring occasionally, 3 minutes. Add garlic; cook 1 minute. Stir in curry paste and kale; cook until kale wilts, about 2 minutes. Stir in coconut milk and stock; bring to a boil. Reduce heat, cover, and cook until potatoes are tender, about 15 minutes. Return chicken to pan; cook 5 minutes. Divide quinoa among 4 shallow bowls. Top evenly with chicken mixture and cilantro leaves. Calories 471 Fat 11g Satfat 4g Unsat 5g Protein 31g Carbohydrates 63g Fiber 10g.
[Name] Tuna & Avocado Sandwich [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-01-13T21:49:00Z [Description] Make and share this Tuna & Avocado Sandwich recipe from Food.com. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Tuna", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2/3", "1/4", "1", "2", "4", "1/2", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["onion", "cider vinegar", "water", "sugar", "avocados", "tuna", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1380.6 [FatContent] 34.0 [SaturatedFatContent] 6.1 [CholesterolContent] 10.8 [SodiumContent] 2215.6 [CarbohydrateContent] 202.0 [FiberContent] 39.0 [SugarContent] 28.7 [ProteinContent] 68.9 [RecipeServings] 4.0 [RecipeYield] 4 1 sandwich [RecipeInstructions] Bring onion, vinegar, 1/4 cup water, and sugar to a boil in a small saucepan over medium-high. Remove pan from heat; let stand 5 minutes. Drain. Divide the avocado slices evenly among bread slices; mash with a fork. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top evenly with tuna, onions, parsley, almonds, and olives. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Calories 304 Fat 16g Satfat 2g Unsat 12g Protein 16g Carbohydrates 28g Fiber 8g.
[Name] Lentil Soup [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT7H [PrepTime] PT15M [TotalTime] PT7H15M [DatePublished] 2018-01-13T21:58:00Z [Description] Make and share this Lentil Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Easy [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1", "3/4", "2", "1", "1/2", "5", "3", "15", "3/4", "1", "1", "2", "1/2"] [RecipeIngredientParts] ["vegetable broth", "lentils", "onion", "carrot", "cumin", "salt", "pepper", "fresh thyme sprigs", "garlic cloves", "chickpeas", "water", "olive oil", "lemon juice", "kale", "sherry wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 212.2 [FatContent] 4.3 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 749.2 [CarbohydrateContent] 36.0 [FiberContent] 8.7 [SugarContent] 3.1 [ProteinContent] 9.5 [RecipeServings] 5.0 [RecipeYield] 5 1.5 cups [RecipeInstructions] Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic] in slow cooker; stir well. Cover and cook on low 7 hours. Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar. Calories 312 Fat 7g Satfat 1g Unsat 5g Protein 15g Carbohydrates 47g.
[Name] Salisbury Steaks [AuthorId] 171084 [AuthorName] CindiJ [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-01-14T03:20:00Z [Description] Cold wintery, blustery day is perfect for developing a new recipe. I took several recipes, tricks and tips I've learn through the years and came up with this one. It was a huge hit with my husband and I have to brag, me as well! Very tender and gravy that is out of this world! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/15/XeICkh7AToeDGSP2N8aw_Salisbury%20Steaks.jpg" [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3", "2", "2", "2", "1", "1", "1", "4", "2", "3 -4", "2", "4"] [RecipeIngredientParts] ["lean ground beef", "eggs", "pepper", "salt", "garlic powder", "panko breadcrumbs", "unsalted butter", "yellow onions", "flour", "hot water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 786.2 [FatContent] 43.6 [SaturatedFatContent] 19.0 [CholesterolContent] 317.4 [SodiumContent] 2124.7 [CarbohydrateContent] 38.9 [FiberContent] 3.2 [SugarContent] 6.6 [ProteinContent] 57.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In large mixing bowl combine the lean ground beef, eggs, salt, pepper, garlic powder, Panko breadcrumbs, dried onions and Cream of Mushroom soup. Mix together well. Prepare a wire cooling rack by covering it with parchment paper. Shape the meat mixture into 6-8 oval shaped patties. We like ours thick about 1-inch thick, so I got 6 patties out of this batch. Leaving the steaks uncovered, place the rack in the refrigerator for 4-6 hours (can do this the night before if you like]. This gives the meat a chance to absorb all the flavors you've mixed into it. Approximately 1 hour before you want to serve this meal, preheat your skillet over medium-high heat. I used my cast iron and let the oven heat it for me as I sliced the onions. Preheat oven to 375 degrees F. While waiting for the oven, slice the onions into 1/4-inch thick slices. Set aside. When oven is preheated, take your skillet out and on medium-high heat, melt 2 TBSP butter. Place 3-4 steaks in the skillet, make sure you do not over crowd the pan. Brown for 3-4 minutes then flip over and brown the other side for 3-4 minutes. Remove from skillet and set aside on a plate. Repeat with remaining steaks adding another tablespoon butter if needed. Remove these steaks and let rest with the others. Now add another 1-2 TBSP butter to the same skillet (do NOT remove any of the drippings or fond from the skillet]. Brown the sliced onions in the skillet until golden and soft, this should take 7-10 minutes. Stir in flour - start with 3 TBSP stirring constantly to cook the flour, if it appears too wet, add another TBSP flour and keep stirring. Now stir in 2 TBSP beef base (I used Better than Bouillon] and add 3 cups HOT water. (Always add hot water to a hot pan - especially cast iron, you don't want it to crack or warp!]. Once you have the water added and the lumps smoothed out, return the steaks to the pan. Spoon the gravy over the tops and if the gravy appears too thick add more hot water, 1/4 cup at a time until it's the consistency you desire. Place skillet in the oven and bake uncovered for 30-40 minutes. Check it halfway through the time and baste the steaks with the gravy. Delicious with mashed potatoes, rice or noodles of your choice.
[Name] Shrimp & Scallop Fra Diavalo [AuthorId] 447199 [AuthorName] Faux Chef Lael [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-01-14T06:14:00Z [Description] This delicious, spicy Italian favorite will win over your guests and you'll feel like a pro chef when you make it! The recipe is a variation on the Monkfish Fra Diavalo recipe by Cooks Illustrated. Since monkfish is not readily available everywhere, I use frozen shrimp and scallops instead. Feel free to substitute equal portions of lobster or your favorite firm, white fish. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/447199/MdXNCenTPeFiJPEOss2X_fra_diavolo.jpg" [RecipeCategory] European [Keywords] ["Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "4", "2", "1/2", "6", "3/4", "2", "1 1/2", "1/4", "2", "1"] [RecipeIngredientParts] ["shrimp", "scallops", "crushed red pepper flakes", "olive oil", "table salt", "cognac", "brandy", "garlic", "granulated sugar", "diced tomatoes", "white wine", "fresh parsley leaves", "butter", "linguine", "spaghetti"] [AggregatedRating] nan [ReviewCount] nan [Calories] 919.9 [FatContent] 23.6 [SaturatedFatContent] 6.2 [CholesterolContent] 185.4 [SodiumContent] 2336.8 [CarbohydrateContent] 112.9 [FiberContent] 8.9 [SugarContent] 15.4 [ProteinContent] 48.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.].", "While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.", "Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.", "Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood] and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!" ]
[Name] Holly's Biscotti Recipe [AuthorId] 315055 [AuthorName] Baking Bunny [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-01-14T16:09:00Z [Description] My friend's sister makes the best biscotti. I asked her for the recipe and was thankful she was willing to share! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2 1/2", "1", "1/2", "1", "1 2/3", "3", "1/2", "1"] [RecipeIngredientParts] ["flour", "baking powder", "salt", "butter", "sugar", "eggs", "chocolate chips", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 938.4 [FatContent] 45.3 [SaturatedFatContent] 27.3 [CholesterolContent] 209.2 [SodiumContent] 821.0 [CarbohydrateContent] 126.1 [FiberContent] 2.7 [SugarContent] 76.1 [ProteinContent] 11.3 [RecipeServings] 5.0 [RecipeYield] 20 biscotti [RecipeInstructions] Preheat oven to 350 degrees. Mix flour, baking powder, and salt in one bowl. In a separate large bowl, blend butter with sugar, and add eggs one at a time. Blend until smooth. Add chocolate chips and vanilla extract (or any other morsel/extract combo you'd like - examples: mint extract/mint choc chips, almond extract/nuts, lemon extract/craisins, etc.]. Roll one half dough on floured cookie sheet into a log that is approximately 12\" long. Flatten the top with the palm of your hand. Bake for 30 minutes, let cool 10 minutes. Use a sharp knife to cut log into 1/2-1\" strips, and lay strips on their side. Bake for an additional 10-30 minutes (depending on oven]. Let cool and enjoy!
[Name] Curry Chicken [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-01-14T22:40:00Z [Description] Make and share this Curry Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "5", "1", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["chicken thigh", "chicken thigh", "scallions", "habanero pepper", "potato", "curry powder", "seasoning salt", "black pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.8 [FatContent] 35.3 [SaturatedFatContent] 9.8 [CholesterolContent] 191.0 [SodiumContent] 182.6 [CarbohydrateContent] 13.8 [FiberContent] 3.0 [SugarContent] 1.5 [ProteinContent] 41.5 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Cut chicken into large chunks and sprinkle heavily with curry powder. Sprinkle with season salt, black pepper, and garlic powder. Cut scallion into 1/2 inch strips and add to chicken. Place seasoned chicken into large Ziploc bag and refrigerate overnight. Coat bottom of large pot with canola oil. Heat on high heat. When heated through, add chicken and scallions and brown the chicken slightly (about 10-15 minutes]. Stir occasionally with large spoon. After chicken is browned, reduce the heat to medium and add 2 cups of water (or enough water to cover the chicken] and stir. Add a little more curry powder. Cube the potato and add it to the pot. Cook for 1.5 to 2 hours on medium heat, stirring occasionally. Add more water if needed. Let sauce thicken. Add the whole habenaro after about 1 hour. Watch occasionally to make sure the pepper does not burst. If it does burst, remove pepper and seeds from pot. When finished cooking, serve over white rice.
[Name] Tilapia Topped With Shrimp Imperial [AuthorId] 471290 [AuthorName] Shock55 [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-14T23:33:00Z [Description] Wife and I love Tilapia, but I'm not a fan of Crab Imperial so I decided to make the imperial with shrimp. You can substitute crab for the shrimp and use this recipe too. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1/2", "1/2", "1/2", "1/4", "1/4", "1/4", "1/4", "1/4", "1", "1", "2"] [RecipeIngredientParts] ["shrimp", "red bell pepper", "mayonnaise", "lemon juice", "Worcestershire sauce", "salt", "Dijon mustard", "butter", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.9 [FatContent] 11.4 [SaturatedFatContent] 5.5 [CholesterolContent] 225.1 [SodiumContent] 1260.0 [CarbohydrateContent] 13.1 [FiberContent] 1.3 [SugarContent] 2.2 [ProteinContent] 44.7 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] Dice red pepper. Peel, devein and dice shrimp. Heat butter in nonstick skillet, add red pepper and cook for 3 minutes. Add shrimp, salt and pepper to taste and cook until shrimp are just fully cooked. Transfer to a bowl and allow to cool a few minutes. Butter a 9 X 13 casserole dish. Season fish on both sides with salt and pepper and place in dish. Add remaining ingredients except parmesan cheese to the pepper and shrimp mixture and mix well. Spread mixture equally on to the top of both filet's making sure the thickness of the topping remains equal. Sprinkle with parmesan Cheese. Heat oven to 350 degrees. Cover casserole dish and bake for 18 minutes covered. Remove cover, place under broiler and broil on low for 5 minutes. Watch to make sure it doesn't burn. Switch oven back to bake at 350 degrees for another 5 minutes. Remove from oven, let rest 2 or 3 minutes and serve.
[Name] Thai Carrot Soup [AuthorId] 1226481 [AuthorName] MummaKat [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-01-15T00:28:00Z [Description] Make and share this Thai Carrot Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "3", "1", "2", "4", "1/4", "7", "1", "1 1/2", "1/4", "1", "3", "1", "1", "2", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "ginger", "lemongrass", "chicken broth", "carrots", "cumin", "cardamom", "nutmeg", "coconut milk", "fish sauce", "lime", "soy sauce", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 389.1 [FatContent] 27.2 [SaturatedFatContent] 20.9 [CholesterolContent] 0.0 [SodiumContent] 2150.7 [CarbohydrateContent] 30.4 [FiberContent] 4.6 [SugarContent] 7.5 [ProteinContent] 10.9 [RecipeServings] 4.0 [RecipeYield] 4 bowls [RecipeInstructions] ["Pour oil into heated saucepan. Add chopped onion and ginger, and lemongrass. Stir fry for about 1 minute.", "Add the chicken broth and rice, and bring to a boil.", "Add the carrots and spices. Reduce heat to medium, cover, and continue cooking for another 20 minutes, until carrots and rice are soft.", "Add the coconut milk and stir. Using an immersion blender, puree the soup, being careful of splatter.", "Add the fish sauce, soy sauce, and lime juice, adjusting flavours to taste.", "Add basil and cilantro." ]
[Name] Tender Beef Pot Roast [AuthorId] 714468 [AuthorName] Brookelynne26 [CookTime] PT4H [PrepTime] PT0S [TotalTime] PT4H [DatePublished] 2018-01-15T20:34:00Z [Description] Make and share this Tender Beef Pot Roast recipe from Food.com. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] ["Roast Beef", "Onions", "Vegetable", "Meat", "Very Low Carbs", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", NA, "2", "1", "2", "1", "10 3/4", "1", "1 1/2", "2"] [RecipeIngredientParts] ["carrots", "onion", "garlic cloves", "bay leaf", "dry red wine", "beef broth", "all-purpose flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 406.7 [FatContent] 14.8 [SaturatedFatContent] 6.4 [CholesterolContent] 149.7 [SodiumContent] 826.7 [CarbohydrateContent] 11.3 [FiberContent] 1.4 [SugarContent] 3.5 [ProteinContent] 51.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 375°F.", "Sprinkle all sides of roast with salt and pepper. Place the meat in roasting pan with tall sides. Combine carrots, onion, garlic, bay leaf, soup, 1/2 soup can of water, red wine, and broth. Pour over roast and bake, uncovered, for 3 to 4 hours, or until meat is fork tender.", "Remove meat from pan and let it rest. Strain the pan juices into a saucpan. reserving the vegetable and discarding the bay leaf. In a small bowl whisk together the flour and 1 cup water. Stir into pan juices and bring to a boil. Continue to whisk until the gravy is thickened. Slice roast and surround with the vegetables. Serve with gravy on the side." ]
[Name] Cream of Potato Soup Bread [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT20M [PrepTime] PT1H30M [TotalTime] PT1H50M [DatePublished] 2018-01-16T00:07:00Z [Description] Make and share this Cream of Potato Soup 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/2001338859/dDJEJ8zEQcymwjpyKxll_2.jpg" [RecipeCategory] Yeast Breads [Keywords] ["Breads", "Vegetable", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "5 1/2", "1 1/2", "3", "2", "10 3/4", "2"] [RecipeIngredientParts] ["active dry yeast", "all-purpose flour", "water", "butter", "sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 172.7 [FatContent] 2.6 [SaturatedFatContent] 1.4 [CholesterolContent] 5.9 [SodiumContent] 358.8 [CarbohydrateContent] 32.3 [FiberContent] 1.2 [SugarContent] 1.8 [ProteinContent] 4.4 [RecipeServings] 18.0 [RecipeYield] 2 loaves [RecipeInstructions] Combine the yeast and 2 1/2 Cups of the flour in a large mixing bowl. Heat together the water, butter, sugar and salt in a medium sized sauce pan over medium high heat until just warm, stirring occasionally to melt the butter. Add to dry ingredients in mixing bowl. Add potato soup and beat at low speed for 3o seconds, or until blended. Beat 3 minutes at high speed. By hand, stir in the rest of the flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth, about 5 to 6 minutes. Shape into a ball and place in a greased bowl, turning once to coat. Cover and let rise until double, about 50 to 60 minutes. Punch down, cover and let rest 10 minutes. Divide dough in half. Shape into two loaves and place in two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover and let rise until double, about 30 minutes. Heat oven to 400 degrees. Bake 20 to 22 minutes or until lightly browned and loaves sound hollow when tapped. Let cool in pans for 10 minutes. Remove from pans and place on racks. Pour 1 to 2 tablespoons melted butter over tops. Let cool completely. 2 loaves.
[Name] Creamy Potato & Bacon Soup (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-16T00:53:00Z [Description] Got this recipe from http://www.destinationnursery.com/2014/09/18/creamy-potato-bacon-soup-you-would-not-even-know-its-whole-30-approved/ [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["1/2", "1/2", "3", "1", "32", "1/4", "1 1/2", "1", "1"] [RecipeIngredientParts] ["bacon", "sweet onion", "potatoes", "arrowroot", "chicken broth", "nutritional yeast", "coconut milk", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.9 [FatContent] 11.6 [SaturatedFatContent] 6.3 [CholesterolContent] 9.6 [SodiumContent] 324.0 [CarbohydrateContent] 17.8 [FiberContent] 2.8 [SugarContent] 1.0 [ProteinContent] 6.3 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] ["1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.", "2. Saute the onions in the bacon grease for 4 minutes or until they are tender.", "3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.", "4. Slowly add chicken broth while stirring.", "5. Add the potatoes and bring to a boil.", "6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.", "7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.", "8. Add nutritional yeast and stir.", "9. Add coconut milk and stir.", "10. Sprinkle with salt and pepper to taste and crumbled bacon.", "11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy]." ]
[Name] Shrimp Scampi [AuthorId] 2000305828 [AuthorName] paityn714 [CookTime] PT16M [PrepTime] PT20M [TotalTime] PT36M [DatePublished] 2018-01-16T21:14:00Z [Description] Make and share this Shrimp Scampi recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "2", "1 1/2", "1/4", "1", "2", "1", "1", "1/4", "1/4", "2", "1 1/4"] [RecipeIngredientParts] ["olive oil", "cloves", "shallots", "white wine", "fresh lemon juice", "fresh parsley", "fresh tarragon", "fresh thyme", "table salt", "black pepper", "butter", "shrimp"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.2 [FatContent] 8.9 [SaturatedFatContent] 4.1 [CholesterolContent] 193.9 [SodiumContent] 1000.3 [CarbohydrateContent] 3.0 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 19.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool. In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead]. Preheat oven to 475°F. Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.]. Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.
[Name] Ginger Pear Smoothie (Inflammation Reducer) [AuthorId] 2001592688 [AuthorName] Anonymous [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-16T21:14:00Z [Description] This is a refreshingly crisp smoothie. It’s not too sweet, although the riper the pear, the sweeter it will be. If you want it sweeter, add one or two fresh or soaked dried dates. [Images] character(0) [RecipeCategory] Smoothies [Keywords] ["Beverages", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["banana", "pear", "flax seeds", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 991.7 [FatContent] 71.2 [SaturatedFatContent] 6.3 [CholesterolContent] 0.0 [SodiumContent] 52.3 [CarbohydrateContent] 72.8 [FiberContent] 49.5 [SugarContent] 15.5 [ProteinContent] 31.8 [RecipeServings] 2.0 [RecipeYield] 3 Cups [RecipeInstructions] Place all ingredients in blender. Blend until smooth.
[Name] Easy Idiot Proof Crispy Convection Chicken Thighs [AuthorId] 2001928068 [AuthorName] MGaige42 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-16T21:15:00Z [Description] Make and share this Easy Idiot Proof Crispy Convection Chicken Thighs 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/2001928068/XD8YkGRXSoqbeJmZt37l_image.jpg" [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1/2", "2", "1", "1", "1", "10"] [RecipeIngredientParts] ["flour", "panko breadcrumbs", "season salt", "onion powder", "poultry seasoning", "black pepper", "chicken thighs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 539.0 [FatContent] 29.6 [SaturatedFatContent] 8.2 [CholesterolContent] 157.9 [SodiumContent] 223.8 [CarbohydrateContent] 28.8 [FiberContent] 1.6 [SugarContent] 0.9 [ProteinContent] 36.8 [RecipeServings] 5.0 [RecipeYield] 10 Thighs [RecipeInstructions] Honestly the above ingredient list is all approximate guesses. I just dumped stuff into the ziplock bag until it looked like seasoned flour. Take all ingredients above (except for chicken thighs] and dump into a gallon size resealable bag. close bag, shake to mix well. preheat your convection oven to 375 degrees Fahrenheit. Rinse and pat dry your chicken pieces. Then take chicken pieces (I did three at a time] and drop into your bag of homemade ‘shake ‘n bake and shake to coat evenly. lightly oil your broiling pan and then place chicken pieces with space around each one. I personally cooked 6 and then the remaining 4- because that’s how much space I had in my broiling pan. place in convection oven set on BAKE (with convection on] at 375 degrees Fahrenheit for 60 minutes. Enjoy!
[Name] Sally's Seafood Chowder [AuthorId] 51155 [AuthorName] SallyG [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-16T21:16:00Z [Description] Make and share this Sally's Seafood Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] Chowders [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["4", "2", "1", "2", "1/2", "1/2", "3", "1", "1/2", "1", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["bacon", "butter", "onion", "potatoes", "celery", "carrot", "boiling water", "salt", "pepper", "Tabasco sauce", "milk", "half-and-half", "sea scallops"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.6 [FatContent] 12.8 [SaturatedFatContent] 6.7 [CholesterolContent] 60.5 [SodiumContent] 793.7 [CarbohydrateContent] 20.7 [FiberContent] 2.8 [SugarContent] 2.8 [ProteinContent] 17.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry bacon until crisp, set aside and reserve drippings. Cook onion and celery in drippings until translucent. Add butter, potatoes, carrots, 2 cups boiling water, salt, pepper and Old Bay. Cover and simmer 10-15 minutes until vegetables are tender. Add fish and scallops; add more water if needed,. Cook 10 more minutes. Add milk and Tabasco. Reheat, but do not boil. Garnish with bacon crumbles.
[Name] Parmesan-Kale Salad [AuthorId] 2001834784 [AuthorName] Lisa S. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-01-16T21:17:00Z [Description] Make and share this Parmesan-Kale Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "2", "1", "2", "3", "1"] [RecipeIngredientParts] ["kale", "lemons", "garlic clove", "Dijon mustard", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 174.2 [FatContent] 12.9 [SaturatedFatContent] 2.7 [CholesterolContent] 6.2 [SodiumContent] 174.7 [CarbohydrateContent] 11.9 [FiberContent] 2.6 [SugarContent] 0.8 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] 1 shareable side salad [RecipeInstructions] ["Prepare ingredients: Rinse kale, trim and discard long stems. THinly slice leaves crosswise. Using hands massage kale until beginning to soften (1-2 minutes]. Halve lemons. Mince garlic. While still on cutting board sprinkle with salt and with knife at 45 degree angle carefully scrape mixture. Repeat until garlic is broken down and paste forms. Place in a large bowl.", "Make Salad: Add mustard, juice of 1.5 lemons, 3T olive oil, 1/4tsp salt, and pepper to bowl with garlic paste. Whisk to combine. Add parmesan and gently stir to combine. Then add kale to bowl and toss to combine." ]
[Name] Limeade [AuthorId] 2001929189 [AuthorName] 4k_HD [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2018-01-16T21:18:00Z [Description] Make and share this Limeade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Toddler Friendly", "Healthy", "Kid Friendly", "< 15 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["8", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["water", "sugar", "lemon juice", "lime juice", "brown sugar", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 147.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 10.9 [CarbohydrateContent] 38.6 [FiberContent] 0.1 [SugarContent] 36.6 [ProteinContent] 0.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large container, put in 8 cups of water. Stir in sugar and brown sugar until completely dissolved. Stir in lemon and lime juice. Add mint leaf and enjoy.
[Name] Minty LemonLimeade [AuthorId] 2001929189 [AuthorName] 4k_HD [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-01-16T21:19:00Z [Description] Make and share this Minty LemonLimeade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1", "8", "1/2", "1"] [RecipeIngredientParts] ["lemon juice", "sugar", "water", "lime juice", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 31.2 [FiberContent] 0.1 [SugarContent] 29.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix sugar and water. Stir in lemon and lime juice. Add mint leaf and enjoy.
[Name] Lime Lemonade [AuthorId] 2001929189 [AuthorName] 4k_HD [CookTime] nan [PrepTime] PT2M [TotalTime] PT2M [DatePublished] 2018-01-16T21:19:00Z [Description] Make and share this Lime Lemonade recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Toddler Friendly", "Healthy", "Kid Friendly", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "8", "1"] [RecipeIngredientParts] ["lemon juice", "lime juice", "sugar", "water", "mint leaf"] [AggregatedRating] nan [ReviewCount] nan [Calories] 118.7 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 8.9 [CarbohydrateContent] 31.2 [FiberContent] 0.1 [SugarContent] 29.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 9 cups [RecipeInstructions] Mix all. Add mint leaf. Enjoy.
[Name] Maple Bacon Crack [AuthorId] 170959 [AuthorName] The Big Cheese [CookTime] PT22M [PrepTime] PT10M [TotalTime] PT32M [DatePublished] 2018-01-16T21:21:00Z [Description] Make and share this Maple Bacon Crack 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/170959/NPERZW9QTKq4fLJA8t3N_D0675F7D-95CA-4E9D-A365-74FED49104AA.jpeg" [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "1", "1/4", "3/4"] [RecipeIngredientParts] ["bacon", "maple syrup", "brown sugar"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 237.0 [FatContent] 6.3 [SaturatedFatContent] 1.9 [CholesterolContent] 21.0 [SodiumContent] 220.6 [CarbohydrateContent] 41.7 [FiberContent] 1.1 [SugarContent] 27.2 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Line a baking sheet with parchment and spray with cooking spray. Set aside. Chop bacon into equal-sized pieces. Line another baking sheet with parchment and bake bacon for 10 minutes. Transfer to a paper towel-lined plate. Roll out crescent roll sheet onto parchment. Use a rolling pin to fill up as much of the pan as possible. Prick all over with a fork. Drizzle with half the maple syrup, then top with a single layer of brown sugar, doing your best to cover all over. Top with cooked bacon, distributing evenly, and drizzle with remaining maple syrup. Bake until golden, 22 to 25 minutes. Let cool completely before slicing into pieces and serving.
[Name] Mock Tuna Salad [AuthorId] 1800325286 [AuthorName] ArcherMoon [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-01-16T21:21:00Z [Description] Make and share this Mock Tuna Salad 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/1800325286/Nsgs5q8DTVGqgLHrWx1L_P1060797.JPG" [RecipeCategory] Beans [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1 -2", "1", "2"] [RecipeIngredientParts] ["garbanzo beans", "celery", "dill pickle", "dried dill", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 134.4 [FatContent] 1.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 629.7 [CarbohydrateContent] 25.6 [FiberContent] 5.4 [SugarContent] 0.8 [ProteinContent] 5.7 [RecipeServings] 4.0 [RecipeYield] 2 cups [RecipeInstructions] Drain the garbanzo (chickpeas]. Put the beans in a bowl and mash with a potato masher until soft paste-like consistency. Add all other ingredients and mix well. Optional : could add tabasco sauce, dried chili flake or black pepper if you like spicier 'tuna' salad.
[Name] Whipped Shortbread [AuthorId] 2001931970 [AuthorName] Tammy L. [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-16T21:23:00Z [Description] These light and sweet whipped shortbread cookies, with a cherry on top, are so quick and easy to make. I grew up with these during Christmas as well. They just melt in your mouth! [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] [NA, NA, NA, NA, "1/2", "15"] [RecipeIngredientParts] ["unsalted butter", "cornstarch", "all-purpose flour", "powdered sugar", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 30 cookies [RecipeInstructions] Preheat the oven to 350 degrees F. Slice the candied cherries in half. In a large bowl, or the bowl of a stand mixer, cream the butter until smooth and fluffy. Add the corn starch, flour, powdered sugar, and vanilla, and whip until light and fluffy. Make sure to whip the dough until it comes together into a ball and isn't crumbly at all (see Notes]. Roll the dough into small balls, about 1 tablespoon each, and place them about 2 inches apart on an ungreased cookie sheet. Dip a fork into a small bowl of flour and press the cookies down with it to flatten them. Make sure to dip the fork into the flour and shake off the excess before flattening each cookie so that it doesn’t stick. Place half a cherry in the middle of each cookie, pressing it down lightly. Bake for 12-14 minutes. Allow to cool on the cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store cookies in an airtight container at room temperature for 7 days, or freeze for up to 3 months. Notes. Be sure to measure the flour correctly for these cookies. I use the dip and sweep method to measure my flour (fluff up the flour in the bin first, then scoop with your measuring cup and level it off with a knife or flat edge]. I also measure my powdered sugar and cornstarch this way. I've included the weights as well, so you can use a kitchen scale instead if you have one. When whipping the dough, be sure to keep whipping until the dough has come together into a ball and is light and fluffy. It will be crumbly at first but will be smooth after whipping it for 2-3 minutes in a stand mixer or food processor, or 4-5 minutes with an electric mixer. If candied cherries aren't your thing, chunks of chocolate are good, or nothing at all - the cookies are great on their own too!
[Name] Tomato Basil Spaghetti Squash Bake [AuthorId] 1448584 [AuthorName] Erika W. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-01-16T21:23:00Z [Description] A delicious Italian style low carb baked casserole with tomato, basil, spinach, goat cheese, and fresh mozzarella. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1448584/Y7USLhSOKrnzzcVHx4PA_20180114_161839.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1", "1", "4", "8"] [RecipeIngredientParts] ["spaghetti squash", "olive oil", "salt", "pepper", "basil", "grape tomatoes", "fresh mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 340.6 [FatContent] 25.1 [SaturatedFatContent] 13.9 [CholesterolContent] 67.3 [SodiumContent] 557.8 [CarbohydrateContent] 10.1 [FiberContent] 0.9 [SugarContent] 3.3 [ProteinContent] 19.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350. Slice spaghetti squash in half lengthwise. Scoop out seeds. Place on a cookie sheet, cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake 45 minutes. Larger squashes might need 60 minutes. Allow squash to cool enough to handle. With a fork, scrape all the squash strands into a 7 x 11 baking dish. In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process. Combine tomato mixture into the squash. Crumble the goat cheese over the squash mixture and lightly toss to distribute. Slice the mozzarella and place slices over the top of the squash. Bake 30 minutes, uncovered.
[Name] Many Chilis Put Together [AuthorId] 2001091055 [AuthorName] MeowBoops [CookTime] PT6H [PrepTime] PT30M [TotalTime] PT6H30M [DatePublished] 2018-01-16T21:23:00Z [Description] After making many different types of slow cooker chilis and tweaking this and that, I made the best chili I've ever had tonight (just my opinion of course). I hope someone else enjoys this as much as I did! [Images] character(0) [RecipeCategory] Weeknight [Keywords] nan [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "2", "1/2", "2", "1", "2 1/2", "1/4", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["ground turkey", "onions", "green pepper", "rotel", "tomato sauce", "cumin", "chili powder", "salt", "ground coriander", "cayenne pepper", "oregano", "paprika", "black beans", "red kidney beans", "coffee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 392.1 [FatContent] 7.6 [SaturatedFatContent] 1.9 [CholesterolContent] 52.2 [SodiumContent] 1411.4 [CarbohydrateContent] 53.2 [FiberContent] 16.7 [SugarContent] 5.8 [ProteinContent] 32.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Cook the meat, onions, and green pepper until meat is done.", "Drain excess liquid/grease and add meat mixture to slow cooker.", "Pour both cans of black beans into a strainer and rinse. Shake off excess water and add to slow cooker.", "Pour red kidney beans into strainer and rinse. Shake off excess water and put in a bowl and mash the beans. You can also use a blender or food processor for this. The idea is to mash the beans up because this will thicken the chili and give it that heartiness. Add to slow cooker.", "Add all other ingredients to the slow cooker and mix thoroughly.", "Cook on low for 6 hours.", "* If it's still a little soupy at the end and you want to thicken it, you can add a cornstarch slurry. I use 2 tbls of cornstarch and 2 tlbs of water. Mix in a separate bowl until there are no lumps. Slowly add slurry to the chili and mix chili every 10 minutes or so. I leave the lid off at this point so I can monitor the consistency.", "* I've made the meat mixture first and dumped everything into the crockpot the night before, refrigerated it, and put it in the slow cooker the next morning. It turned out great. Maybe even better because everything marinated in the fridge overnight!" ]
[Name] Marinade for Pork [AuthorId] 327249 [AuthorName] Chef Sean 2 [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-16T21:25:00Z [Description] Make and share this Marinade for Pork recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1/2", "1/4", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["vinegar", "hoisin sauce", "ground ginger", "soy sauce", "cumin", "light corn syrup", "dried chives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 409.6 [FatContent] 27.8 [SaturatedFatContent] 2.1 [CholesterolContent] 0.2 [SodiumContent] 2168.2 [CarbohydrateContent] 38.8 [FiberContent] 0.6 [SugarContent] 14.2 [ProteinContent] 4.2 [RecipeServings] nan [RecipeYield] 2 chops [RecipeInstructions] Place all ingredients in a blender container, and blend to combine. Next, pour over 2 pork chops in a plastic bag. Evacuate the air from the plastic bag. Marinate for a total of 4 hours, turning halfway through(to make sure both sides get coated in the marinade].
[Name] INDIAN FLOWER SAMOSA [AuthorId] 2001933382 [AuthorName] ashwinisivaranjani [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2018-01-16T21:27:00Z [Description] Samosa ,a fried or baked all time snack 0f indian savoury!!!Rather than presenting it in a cone shape(normal samosa shape),i have tried it in a flower shape with veggies fillings! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001933382/UreY0LrDSj23xd1kHX4E_ashwini.jpg" [RecipeCategory] Indian [Keywords] ["< 60 Mins", "Deep Fried"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "1/2", "3", "1", "1", "1/2", "10", "2", "1", "1", "2", "1", "1"] [RecipeIngredientParts] ["potatoes", "carrot", "cabbage", "onion", "chili powder", "turmeric powder", "garlic cloves", "ginger", "garam masala", "chat masala", "coriander leaves", "green chilies", "water", "salt", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1222.6 [FatContent] 111.9 [SaturatedFatContent] 15.6 [CholesterolContent] 5.5 [SodiumContent] 7053.7 [CarbohydrateContent] 54.5 [FiberContent] 9.0 [SugarContent] 9.1 [ProteinContent] 7.3 [RecipeServings] nan [RecipeYield] 4 depends on the size we made [RecipeInstructions] FILLING: boil the potato for 3 minutes and mash it. cut the onion into small pieces. chop the ginger,garlic and green chillies.make it a fine paste. take a pan and pour 4 tablespoon oil and 1 teaspoon ghee. add the onions and saute it for 10 minutes. when the raw smell is gone add the GGC paste(ginger,garlic,green chilli paste] and saute it for 4 minutes. now the oil starts separating along the sides of the pan. now add chilli powder,turmeric powder,garam masala,chat masala and salt. saute it for another minute. add the mashed potatoes to it. add 2 tablespoon water. allow the potato to mix with the masalas. add carrot,cabbage to it. now the mixture is ready.allow it to cool. FLOWER BASE: add required water to the maidha flour and mould it to chapati flour consistency. round it to balls amd roll it with the help of a roller to a round base. with the help of knife cut the edges and make a perfect square shaped dough base. now fold the four corners of the base inwards. now flip the base. place the filling inside the base. Bring corners over the filling to center. Press all joints and center with fingers without any gap. Turn over the piece and pull the folded corners out to make a flower shape. likewise make 3-4 flower shape samosa base. Now our flower shapes are completed. FOR FRYING: Heat oil in a pan and deep fry each piece separately. Turn the pieces in oil for other side to fry. Take out from oil and place the samosas in a tissue paper. serve hot with tea/coffee.
[Name] A Tasty Burger Recipe for All Ages [AuthorId] 2001448983 [AuthorName] Gourmet Gomer [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-16T21:28:00Z [Description] I make no claim to this being the "best" burger recipe but would include it on a list of practical, never fail and tasty burger recipes for all ages. My lifelong search for the perfect grilled burger recipe has taken me on a long meandering journey of trial and error,
[Name] Turkey and Stuffing Loaf [AuthorId] 2001759430 [AuthorName] Low Stress Feasting [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-16T21:28:00Z [Description] Make and share this Turkey and Stuffing Loaf 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/2001759430/POag9GSRXOXiGd8JCkgE_xmas%202017%202.jpg" [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4 - 1/2", "1", "1", "1 1/2", "1", "2", "1/3"] [RecipeIngredientParts] ["celery", "butter", "ground turkey", "eggs", "milk", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 326.9 [FatContent] 13.2 [SaturatedFatContent] 3.9 [CholesterolContent] 144.2 [SodiumContent] 510.9 [CarbohydrateContent] 23.4 [FiberContent] 1.2 [SugarContent] 2.9 [ProteinContent] 28.1 [RecipeServings] 6.0 [RecipeYield] 1 meatloaf [RecipeInstructions] Sauté celery and onion in a mix of oil and butter until softened. Allow to cool. Mix ground turkey, stuffing mix, celery/onion mixture, eggs and milk until well combined. Transfer to a greased loaf pan (cooking spray is fine]. Bake at 350°F for 50 to 60 minutes. Allow to rest for 10 minutes before slicing.

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