Split (1)

train · 523k rows

text stringlengths 165 61.8k
[Name] Wild Rice & Sausage Hot Dish [AuthorId] 2001759430 [AuthorName] Low Stress Feasting [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-16T21:29:00Z [Description] A good cold weather dinner. You can sauté the vegetables to soften before adding to the pot if you like, but I've found that adding them to the rice while it is cooking softens them sufficiently. . For convenience, packaged matchstick-cut carrots work well for quick fine chopping. A 16-oz roll of turkey breakfast sausage can be substituted for the12-oz roll of pork sausage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001759430/XHlGeWJ0RWawnz7WUglJ_Thanksgiving%202017.jpg" [RecipeCategory] Low Cholesterol [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "6", "1/3", "1/4", "1/4", "12", "1", "1"] [RecipeIngredientParts] ["raw wild rice", "water", "celery", "onion", "carrot", "bulk pork sausage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 244.9 [FatContent] 13.2 [SaturatedFatContent] 4.3 [CholesterolContent] 44.1 [SodiumContent] 507.0 [CarbohydrateContent] 17.7 [FiberContent] 1.4 [SugarContent] 1.6 [ProteinContent] 13.3 [RecipeServings] 8.0 [RecipeYield] 1 pot [RecipeInstructions] Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes. While rice is cooking, chop vegetables and add to rice pot. Cook sausage in a skillet until browned; drain and set aside. Once rice is done, mix sausage into pot. Add soups; stir to combine well. Cook over medium heat, stirring occasionally, until hot.
[Name] Stella's Pan Fried Honey Garlic Pork Chops [AuthorId] 2001922804 [AuthorName] Stella A. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-16T21:30:00Z [Description] Make and share this Stella's Pan Fried Honey Garlic Pork Chops 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/2001922804/2zcNSsgRRd2OBb8jRgUk_IMG_1656.JPG" [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "2", "2", "3", "1/2", "1", "1", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "honey", "soy sauce", "ground black pepper", "iodized salt", "chili powder", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.0 [FatContent] 27.4 [SaturatedFatContent] 9.0 [CholesterolContent] 206.0 [SodiumContent] 1784.0 [CarbohydrateContent] 21.4 [FiberContent] 1.4 [SugarContent] 18.0 [ProteinContent] 65.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Season Pork Chops with black pepper, salt and chili powder, then set aside to marinate. In a small bowl whisk sweet chili sauce, soy sauce, honey and garlic, to use as glaze. Spray oil to a heated flat frying pan. Fry Pork Chops for 30 seconds on each side. Lightly brush the glaze mix on each side of the Pork Chops until it cooks to a medium brown. Serve in a platter and sprinkle red crushed pepper flakes.
[Name] Cream of Mushroom Soup 1 [AuthorId] 2001933738 [AuthorName] Canaan R. [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-01-16T21:30:00Z [Description] A rich creamy mushroom soup perfect for casseroles, pork chops, gravy or anything. Much more flavorful than the canned stuff. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001933738/v8E4FxtuR72eNYcGiRdI_10214639982061317.jpg" [RecipeCategory] < 60 Mins [Keywords] "From Scratch" [RecipeIngredientQuantities] ["1/2", "4", "6", "2", "1/2", "1", "1/2", "4", "4", "2", "2", "3", "1", "1"] [RecipeIngredientParts] ["butter", "garlic cloves", "green onions", "salt", "black pepper", "thyme", "rosemary", "mushrooms", "flour", "half-and-half", "sour cream", "Dijon mustard", "cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 41.7 [FatContent] 3.7 [SaturatedFatContent] 2.3 [CholesterolContent] 10.4 [SodiumContent] 145.0 [CarbohydrateContent] 1.2 [FiberContent] 0.1 [SugarContent] 0.2 [ProteinContent] 1.1 [RecipeServings] nan [RecipeYield] 48 Oz [RecipeInstructions] ["melt butter over medium heat in deep skillet.", "add garlic, onion, salt, pepper, rosemary and thyme.", "Sautee until onions clear.", "add mushrooms and sautee until mushrooms start to soften.", "add Flour and stir until mushrooms are coated.", "add half and half, whisk and bring to a simmer. about 5 min].", "stir in sour cream and mustard.", "Whisk until Well blended.", "Bring to a simmer let simmer for 5 minutes.", "Add vegetable broth, whisk until blended. Cover and bring to boil.", "Once boiling whisk in cheese and let simmer for 10-15 minutes until thickened." ]
[Name] Deep Dish Taco Pizza [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-01-17T18:06:00Z [Description] Make and share this Deep Dish Taco Pizza 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/53/49/45/tccBrGFFT5ywmzICSArV_FN_Genius-Kitchen_Deep-Dish-Taco-Pizza_16x9_v2_H_retouched.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/45/6nzsAtsITKaKFBQCGhRu_FN_Genius-Kitchen_Deep-Dish-Taco-Pizza_16x9_v1_H_retouched.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534945/YRa4METdSLGeokSlLHrw_image.jpeg"] [RecipeCategory] Cheese [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/2", NA, "2", NA, "1/2", NA, "2", NA, NA, NA] [RecipeIngredientParts] ["olive oil", "ground beef", "chili powder", "garlic powder", "kosher salt", "chipotle chiles in adobo", "black beans", "salsa", "cheddar cheese", "sour cream", "fresh cilantro leaves"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 517.0 [FatContent] 39.5 [SaturatedFatContent] 19.1 [CholesterolContent] 136.4 [SodiumContent] 653.1 [CarbohydrateContent] 4.0 [FiberContent] 1.2 [SugarContent] 1.4 [ProteinContent] 36.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 450 degrees F. Heat a medium skillet over medium-high heat and add the olive oil. When the oil is hot, add the ground beef and cook, crumbling it with a wooden spoon, until well browned and cooked through, about 6 minutes. Drain off and discard any excess fat. Return the skillet to the heat, add the chili powder, garlic powder and 1/2 teaspoon salt and stir to incorporate. Add the adobo sauce and 2 tablespoons water. Cook 1 minute to blend the flavors, then remove from the heat. Meanwhile, combine the beans and salsa in a small saucepan. Bring to a simmer and cook until thickened, 4 to 5 minutes. Keep warm. Brush a 12-inch cast-iron skillet with oil. Cut six 2-inch snips in the pizza with scissors, spaced evenly around the edge. Fit the pizza into the oiled cast-iron skillet, pressing the edges to make a deep-dish-type crust. Bake the pizza until heated through and the cheese is just melted, about 10 minutes. Remove the pizza from the oven, top with the beans and ground beef and sprinkle with the Cheddar. Return to the oven and bake until the edges of the crust are golden brown and the cheese is melted and bubbly, 5 to 6 minutes more. Let stand for 5 minutes. Top with dollops of sour cream and guacamole and sprinkle with cilantro leaves. Cut into wedges in the skillet and serve with a pie server.
[Name] Sweet Kettle Corn [AuthorId] 2001937029 [AuthorName] Travis T. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-01-17T22:21:00Z [Description] Make and share this Sweet Kettle Corn recipe from Food.com. [Images] character(0) [RecipeCategory] Corn [Keywords] ["Vegetable", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "1/4", "1/2", "1 1/2"] [RecipeIngredientParts] ["sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 168.8 [FatContent] 13.6 [SaturatedFatContent] 1.8 [CholesterolContent] 0.0 [SodiumContent] 872.2 [CarbohydrateContent] 12.5 [FiberContent] 0.0 [SugarContent] 12.5 [ProteinContent] 0.0 [RecipeServings] 4.0 [RecipeYield] 4 Quarts [RecipeInstructions] In a 4 quart pot or Whirley Pop kettle heat oil on medium heat. . Add sugar to oil and stir until well combined. Once oil and sugar are hot add the unpopped popcorn kernels and stir. Once first pop happens close lid and carefully slide pot on and off the eye in a quick motion to avoid burning kernals. When you hear 5-6 seconds between pops remove from heat and immediately pour into a pan and salt to taste. Serve and Enjoy.
[Name] Balsamic Meatloaf [AuthorId] 2000081793 [AuthorName] Brad T. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-01-17T22:21:00Z [Description] Make and share this Balsamic Meatloaf recipe from Food.com. [Images] character(0) [RecipeCategory] Meatloaf [Keywords] ["High Protein", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "3", "1", "1", "1", "2"] [RecipeIngredientParts] ["ground beef", "Italian sausage", "shallot", "garlic cloves", "sun-dried tomatoes", "mustard", "ketchup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 621.2 [FatContent] 34.8 [SaturatedFatContent] 12.6 [CholesterolContent] 109.5 [SodiumContent] 1534.4 [CarbohydrateContent] 38.2 [FiberContent] 4.1 [SugarContent] 12.6 [ProteinContent] 39.1 [RecipeServings] 4.0 [RecipeYield] 4 loaves [RecipeInstructions] Combine ingredients. create 4 individual loaves. combine vinegar and ketchup and spread over individual loaves.
[Name] Rocket Chili [AuthorId] 2001247222 [AuthorName] ersmedstad [CookTime] PT45M [PrepTime] PT5M [TotalTime] PT50M [DatePublished] 2018-01-17T22:23:00Z [Description] Chili recipe that is easy to make and has been made in some bulk for winter events such as rocket launches [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/48/moej26IgQsyzJACIHBa9_Chili.jpg" [RecipeCategory] Mexican [Keywords] ["Spicy", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "2", "1", "2", "1/2", "1", "1", NA, "1", NA, "3"] [RecipeIngredientParts] ["chili beans", "yellow onion", "diced tomatoes", "corn", "black beans", "garlic powder", "chili powder", "ground beef", "pork sausage", "salt", "pepper", "oregano", "green chili peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 686.1 [FatContent] 27.5 [SaturatedFatContent] 9.0 [CholesterolContent] 79.4 [SodiumContent] 810.5 [CarbohydrateContent] 77.5 [FiberContent] 17.2 [SugarContent] 10.5 [ProteinContent] 39.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["saute the 2 lbs of ground meat until meat is cooked.", "Strain off the grease, recombine in pan with onion and heat until onion is translucent.", "Combine the strained meat + onion, chili beans and associated juice.", "Add the kidney beans (or strained kidney beans if not ones in chili sauce].", "Add the green chilis, diced tomatoes, corn and garlic.", "2 Tablespoons chili powder to taste.", "Cook on low stirring occasionally.", "great with a Mexican cheese blend placed on top and over a bed of Fritos in a bowl." ]
[Name] Skirt Steak & Veggies [AuthorId] 66214 [AuthorName] jrobertfl [CookTime] PT15M [PrepTime] PT1H [TotalTime] PT1H15M [DatePublished] 2018-01-17T23:05:00Z [Description] Make and share this Skirt Steak & Veggies recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "150", "1", "2", "1", "2", "1/2", "1/2", "1/4", "2"] [RecipeIngredientParts] ["cherry tomatoes", "red bell pepper", "asparagus", "zucchini", "spinach", "risotto rice", "lemon", "mozzarella cheese", "honey", "pine nuts", "olive oil", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 736.3 [FatContent] 31.5 [SaturatedFatContent] 10.8 [CholesterolContent] 127.8 [SodiumContent] 737.4 [CarbohydrateContent] 63.2 [FiberContent] 7.0 [SugarContent] 17.4 [ProteinContent] 52.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Cook Risotto,", "Cut bread into cubes and mix with oil and salt and bake in the oven at 350 f until crispy. Roast the pine nuts on the same pan.", "Cut bell pepper, asparagus, and zucchini and saute in a frying pan until lightly cooked.", "Cut the peaches, cherry tomatoes, mozzarella, spinach and basil.", "Mix everything together and top with grilled skirt steak.", "Season skirt steak with salt & pepper. Cook in a cast iron skillet until cooked to desired temperature cut against the grain and serve." ]
[Name] Chicken Carbonara [AuthorId] 27564 [AuthorName] MsLizze [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-01-18T01:51:00Z [Description] This had a good flavor, but it should be served with a salad or some other vegetable. This is the recipe as I made it. The changes that I would make in the future: double the sauce, double the chicken, increase the bacon fat to 1 tbsp. Note: You can probably start with raw chicken and just cook it longer. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1", "3", "2", NA, "1/2", "2", "2", "2/3"] [RecipeIngredientParts] ["spaghetti noodles", "bacon fat", "garlic cloves", "chicken breasts", "salt", "half-and-half", "eggs", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.6 [FatContent] 21.1 [SaturatedFatContent] 8.8 [CholesterolContent] 248.3 [SodiumContent] 359.4 [CarbohydrateContent] 88.3 [FiberContent] 3.7 [SugarContent] 3.4 [ProteinContent] 41.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Cook the spaghetti according to the package directions until al dente. When you drain the water, reserve 1 cup of pasta water for the sauce. While the spaghetti is cooking, saute the garlic in the bacon fat until browned. Add the chicken to the bacon fat and cook until heated through. In a small mixing bowl, whisk together the half and half, eggs, egg yolks, and parmesan. When the pasta is done, pour 1 cup of the pasta water slowly into the egg mixture to temper. Add the pasta to the saute pan with the chicken. Pour the egg mixture into the saucepan and cook, stirring frequently, until the egg mixture reaches 160 degrees. Pour the sauce over the noodles and chicken and toss to combine. Add more salt if desired.
[Name] Lemon Chicken Skillet (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-18T02:20:00Z [Description] Got this recipe from http://www.primallyinspired.com/lemon-chicken-skillet/ Primally Inspired website [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "4", "1", "1", "4", "10", "2"] [RecipeIngredientParts] ["olive oil", "sea salt", "pepper", "chicken breasts", "chicken broth", "lemon", "garlic cloves", "broccoli florets", "butter", "ghee"] [AggregatedRating] nan [ReviewCount] nan [Calories] 319.6 [FatContent] 17.5 [SaturatedFatContent] 4.5 [CholesterolContent] 92.8 [SodiumContent] 338.7 [CarbohydrateContent] 6.7 [FiberContent] 0.5 [SugarContent] 0.6 [ProteinContent] 34.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] ["1. Heat oil in a skillet over medium heat.", "2. Sprinkle sea salt, pepper, Italian seasoning on both sides of chicken breasts.", "3. Once skillet is hot, add chicken breasts and brown for about 4 minutes per side or until golden brown.", "4. Remove chicken from skillet and set aside.", "5. To the skillet, add chicken broth, lemon juice, minced garlic. Stir and scrape up the brown bits stuck to the bottom of the skillet.", "6. Add chicken back to the skillet along with used lemon quarters.", "7. Simmer the chicken in the sauce for about 5 minutes, turning halfway through.", "8. Add broccoli to the skillet and cook until broccoli is bright green and tender and chicken is cooked through, about 5 minutes.", "9. Stir in butter or ghee (if using] and add additional salt and pepper to taste.", "10. Enjoy!", "Notes:", "Try it topped with a sprinkle of parmesan or romano cheese (if not on Whole30].", "Add a sprinkle of chopped fresh basil at the end.", "Substitute mushrooms for broccoli (or use both]." ]
[Name] Seared Ribeyes [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] PT5M [PrepTime] PT12M [TotalTime] PT17M [DatePublished] 2018-01-18T05:27:00Z [Description] Make and share this Seared Ribeyes recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["2", NA, NA] [RecipeIngredientParts] "olive oil" [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Pat the steaks dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned steaks and cook 4 to 5 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness. Leaving any browned bits (or fond] in the pan, transfer to a cutting board and let rest for at least 5 minutes.", "Find the lines of muscle (or grain] on the rested steaks; thinly slice crosswise against the grain." ]
[Name] Chocolate Chip Cookie Slab Pie [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-01-18T17:15:00Z [Description] Make and share this Chocolate Chip Cookie Slab Pie recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/53/YEsc4VYrSpy2cr498ruz_0294665_GK_Genius-Obsessions_Chocolate-Chip_Cookie-Slab-Pie_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/53/H9eHQ14yQi5cP1QbIFx3_0294665_GK_Genius-Obsessions_Chocolate-Chip_Cookie-Slab-Pie_16x9_v2_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/53/Iv6kQJgRiEedjq7GqSIQ_0294665_GK_Genius-Obsessions_Chocolate-Chip_Cookie-Slab-Pie_16x9_v3_V.jpg" ] [RecipeCategory] Pie [Keywords] ["Chocolate Chip Cookies", "Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/4", "9", "1/2", "1", "3", "2", "1", "1", "1 1/2", "1/2", "2"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "butter", "eggs", "vanilla extract", "granulated sugar", "brown sugar", "all-purpose flour", "salt"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 7074.9 [FatContent] 404.7 [SaturatedFatContent] 246.9 [CholesterolContent] 1320.8 [SodiumContent] 3116.6 [CarbohydrateContent] 875.9 [FiberContent] 24.9 [SugarContent] 698.3 [ProteinContent] 55.6 [RecipeServings] nan [RecipeYield] 1 cookie pie [RecipeInstructions] Preheat oven to 350 degrees F. Line a 9×13-inch baking dish or rimmed cookie sheet with parchment paper. Set aside. Make the Crust: Using a food processor, pulverize the Oreo cookies (or chocolate sandwich cookies] into a fine crumb. Add melted butter and sugar and pulse until combined. Press into the lined pan. Bake for 10 minutes. Allow to cool as you prepare the filling. Make the filling: Beat butter and sugars together at high speed with an electric mixer until light and creamy. Add eggs one at a time, making sure they are fully combined before adding the next one. Add the vanilla, reducing to medium speed and mix until blended. Add flour and salt, mixing until just blended. Stir in semisweet chocolate chips. Spread into prepared crust. Bake for 35-40 minutes or until just set. The center will be a little bit gooey and will set as it cools. Remove from oven and transfer pan to a wire rack. Cool completely, about 1 hour. Slice into bars and serve warm with ice cream and chocolate sauce. Enjoy!
[Name] Brownie Baklava [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT1H [PrepTime] PT3H [TotalTime] PT4H [DatePublished] 2018-01-18T17:37:00Z [Description] Make and share this Brownie Baklava 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/53/49/54/ZuZcDVSmRCybJ6rML1fJ_untitled-2474.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534954/OsYL7L6RSqaov7peW3Ue_IMG_1364.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/ZIqSZfmPSheh3DOSrvdV_0294666_GK_Genius-Obsessions_Brownie-Baklava_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/RlphnYjeRyu4x6zwviVX_0294666_GK_Genius-Obsessions_Brownie-Baklava_16x9_v2_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/eLhruTa2TA2Wqdu3Onf2_5C7459BA-6949-4CCC-AE3C-E67F399966AA.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/XBRxhSwHQvec1Ir7kBd3_0294666_GK_Genius-Obsessions_Brownie-Baklava_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/LBYJtuWrRIqtEGXCGVOw_untitled-2465.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/3smaBQwhTlmOSXsdbBsr_untitled-2475.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/54/LszSFm0SQNWxxe3jYYOY_V_0294666_GK_Genius-Obsessions_Brownie-Baklava_16x9_v1_V.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Greek", "European", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["3/4", "4", "1 1/2", "4", "1", "1", "1/2", "2", "1", "3/4", "1", "2/3", "1/3"] [RecipeIngredientParts] ["unsalted butter", "granulated sugar", "eggs", "vanilla", "all-purpose flour", "salt", "ground cinnamon", "walnuts", "pistachios", "phyllo dough", "unsalted butter", "honey"] [AggregatedRating] 4.0 [ReviewCount] 5.0 [Calories] 324.4 [FatContent] 20.2 [SaturatedFatContent] 9.5 [CholesterolContent] 59.8 [SodiumContent] 154.9 [CarbohydrateContent] 33.7 [FiberContent] 2.1 [SugarContent] 16.9 [ProteinContent] 5.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] For the brownie batter: Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside. For the brownie batter: In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted. Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios. For assembly: Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava. Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter. Spread half of the brownie batter evenly over the phyllo dough in the cake pan. Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next. Spread the remaining brownie batter over the phyllo. Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers! Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut. Once it has been chilled, preheat the oven to 350 degrees F. Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video] going all the way through the top layers of phyllo. Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn’t be completely gooey in the middle, but it also shouldn’t be completely cooked through or the brownie will be dry]. Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios. Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.
[Name] Tunnel of Fudge Banana Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT45M [TotalTime] PT1H5M [DatePublished] 2018-01-18T17:57:00Z [Description] An irresistible reimagining of a fudge-filled banana bread in the shape of a comforting Bundt cake. The best of all worlds! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/G1xFm8feSua0e67vSILc_untitled-0903.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/EMv7ms8zTmqSwkSq5uVk_0294667_GK_Genius-Obsessions_Tunnel-of-Fudge-Banana-Bread_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/YuT9RiPwQVmnxLaXjr9G_0294666_GK_Genius-Obsessions_Tunnel-of-Fudge-Banana-Bread_16x9_v3_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/7FSvDRjzSFOTCcnc9KaZ_untitled-0883.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/GPJb91DSXuuYpd2FuyoA_untitled-0890.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/DkMnhICSTCmQClVG6b90_0294666_GK_Genius-Obsessions_Tunnel-of-Fudge-Banana-Bread_16x9_v1_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/S0YEiShfRk65UBarOTFP_untitled-0898.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/55/1H0lhvTJQlmNkeE49DQd_untitled-0881.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Tropical Fruits", "Fruit", "< 4 Hours"] [RecipeIngredientQuantities] ["6", "6", "2", "2", "2", "3/4", "1", "3/4", "4", "1/2", "1", "3/4", "1/2", "1/2", "2", "3/4", "2/3", "3", "3", "12"] [RecipeIngredientParts] ["heavy cream", "unsalted butter", "unsalted butter", "unsalted butter", "granulated sugar", "dark brown sugar", "eggs", "salt", "vanilla extract", "baking powder", "all-purpose flour", "powdered sugar"] [AggregatedRating] 3.0 [ReviewCount] 8.0 [Calories] 7032.1 [FatContent] 453.3 [SaturatedFatContent] 222.8 [CholesterolContent] 1360.0 [SodiumContent] 1914.8 [CarbohydrateContent] 770.6 [FiberContent] 68.9 [SugarContent] 459.4 [ProteinContent] 98.0 [RecipeServings] nan [RecipeYield] 1 12-cup bundt cake [RecipeInstructions] For the fudge filling: Finely chop the chocolate and place into a medium heat-proof bowl. Heat the cream and butter in a small pot until the butter has melted and the cream is gently steaming. Pour this over the chocolate in the bowl. Let sit for 5 minutes then gently stir until all the chocolate has melted. Let this mixture cool at room temperature for 45-60 minutes, stirring occasionally, until thickened but still pipeable. Prepare the pan: Preheat the oven to 350 degrees F. Use the 2 tablespoons of softened butter and a pastry brush to coat a 12-cup bundt pan very well. Add the cocoa powder to the the pan, tilting and tapping the pan to coat as much of the inside as possible. Tap out any excess cocoa powder. For the cake: In a large bowl, beat the butter, granulated sugar and dark brown sugar together until smooth. Beat in the eggs one at a time until smooth. Add the salt, vanilla, baking powder, vegetable oil and mashed banana and stir together until well-combined. Add the flour and cocoa powder to the bowl and mix until just combined. Scoop 3 cups of the cake batter into the prepared bundt pan. Spread out into an even layer. Transfer the thickened, cooled fudge filling to a piping bag. Pipe the fudge filling in a thick ring all the way around in the centre of the batter. Cover the fudge filling with the remaining cake batter and spread out evenly in the pan. Bake for 35-40 minutes. The cake will look risen and dry on top. You won’t be able to test this cake with a toothpick as the centre will still be gooey when the cake is finished baking, so you must ensure your oven is at the correct temperature. Remove the cake from the oven and let cool for 20 minutes in the pan. Loosen the edges of the cake with a small spatula or butter knife, flip the cake out onto a wire rack and leave to cool completely. For the frosting: In a small bowl, stir together the powdered sugar, cocoa powder and milk until smooth. Spoon over the top of the cooled cake, letting it drip down the sides of the cake. Top with the dried banana chips and leave the icing to set for a few minutes before cutting into the cake. Tools: 12-cup Nordicware Classic Bundt Pan (aka Anniverary Bundt Pan]. Buy it now on Amazon: https://www.amazon.com/Nordic-Ware-12-Cup-Bundt-Pan/dp/B0000CFLM2.
[Name] White Chocolate Mousse Mirror Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H [PrepTime] PT12H [TotalTime] PT14H [DatePublished] 2018-01-18T18:42:00Z [Description] Gaze upon this iridescent, marble-glazed cake filled with fluffy mousse, chocolate cake and a fruity puree. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/hKm0lWFRizVogEuCwmdw_untitled-2831.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/tXurvxgITpWStHsxQ1ar_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/PjwF0ImRkS7lF7nzer5y_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/4dGVNxEzQIul2T7S76rq_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/vYVdGpmqRsyLYr1NnpUF_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v2_H%202.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/IYN7KnBVRoKByY76b7El_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/1Vl06RYdSZqNrfPHWU3r_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/voljtGD1RcesLLvWJZHJ_0294668_GK_Genius-Obsessions_White-Chocolate-Mousse-Mirror-Cake_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/FLVoZS8qQXaed5YjRePa_untitled-2802.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/oJMnaiDeRMSbEk0QVepq_untitled-2808.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/56/Gaw8Pq9TSagk5u43rLjw_untitled-2794.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] [NA, "10 1/2", "1 1/2", "1/4", "1/4", "2", "8", "2 1/2", NA, "2", "1/2", "7", "1/4", "1/4", NA, NA] [RecipeIngredientParts] ["strawberry puree", "frozen strawberries", "unflavored gelatin", "granulated sugar", "water", "unflavored gelatin", "white chocolate chips", "heavy cream", "unflavored gelatin", "water", "granulated sugar", "sweetened condensed milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 525.4 [FatContent] 37.5 [SaturatedFatContent] 23.2 [CholesterolContent] 111.1 [SodiumContent] 70.7 [CarbohydrateContent] 44.7 [FiberContent] 0.8 [SugarContent] 41.0 [ProteinContent] 5.5 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["To make strawberry puree:", "Place the thawed strawberries into a blender or food processor and blitz until smooth.", "Pour into a medium pot and sprinkle over the gelatin powder, let sit for 5 minutes to allow the gelatin to bloom.", "Add the sugar to the pot and place over a medium heat on the stove. Stir until the sugar has dissolved and the gelatin has melted.", "Pour through a metal strainer into a bowl.", "Line a 6-inch bottomless ring mold with aluminum foil on the bottom which comes up the sides tightly. Alternatively, you can use a 6-inch round silicone mold. Place into a flat baking tray. Pour the strawberry puree mixture. Freeze for at least 1 hour, covering the top with plastic wrap to prevent freezer burn.", "To make white chocolate mousse:", "Add the water to a small pot and sprinkle over the gelatin powder. Allow to sit for 5 minutes so the gelatin can bloom.", "Place the white chocolate chips into a medium, heatproof bowl.", "Pour 1/2 cup of heavy cream into a medium pot and set over a medium heat on the stove. Heat until gently steaming then remove from the heat and pour over the white chocolate chips in the bowl. Allow to sit for 5 minutes so the white chocolate melts and only then, stir together until smooth.", "Heat the pot with the bloomed gelatin over a medium-low heat, stirring until the gelatin has melted. Pour this into the white chocolate cream mixture and stir thoroughly to combine. Set aside to cool to room temperature.", "Place the remaining 2 cups of heavy cream in a large bowl. Whip until thick with soft peaks, being careful not to overwhip. Fold half of the cooled white chocolate mixture into this until well combined. Gently fold the remaining white chocolate mixture inches Immediately move onto the next step otherwise the mousse will start to set in the bowl.", "Assembly before freezing:", "Take an 8-inch round, bottomless ring mold and line the base with plastic wrap: Cut a large sheet of plastic wrap, set the ring mold on top of it and pull the plastic wrap up the outside of the ring mold, pressing together to adhere. Line the base with aluminum foil as well in a similar fashion. Set on a flat baking sheet. Alternatively, you can use an 8-inch round silicone mold, which you will not need to line.", "Remove the frozen strawberry jelly from the freezer and pop out of the mold. If it is hard to remove from the mold, dip into a very wide, shallow bowl of hot water to help melt the edges so it can be removed. Set aside.", "Pour half of the white chocolate mousse into the prepared 8-inch mold. Place the frozen strawberry jelly into the mold, then the chocolate cake on top. Cover with the remaining mousse.", "Place into the freezer for 8-12 hours until completely set.", "To make mirror glaze:", "Place 1/4 cup of water into a small bowl and sprinkle over the gelatin powder. Set aside for 5 minutes to allow the gelatin to bloom.", "Place the sweetened condensed milk, white chocolate and bloomed gelatin mixture into a tall heatproof container for example a wide mouthed mason jar, large Pyrex jug or similar.", "In a medium pot, place the sugar, liquid glucose and remaining water. Heat on low, stirring until the sugar has dissolved.", "Once the sugar has dissolved, increase the heat to medium and bring to 217 degrees F, using a thermometer to measure the temperature.", "Once this temperature has been reached, pour this over the chocolate mixture in the tall container. Let stand for 5 minutes so the chocolate can melt.", "Use a hand blender to blitz until smooth – make sure the wand of the blender is completely submerged in the mixture to prevent air bubbles forming in the mixture.", "Let the glaze cool to room temperature then place into the fridge to chill until needed.", "Final assembly:", "Remove the mousse cake from the freezer and, if using a silicone mold, pop it straight out. If using a ring mold, let it sit for 5-10 minutes to soften slightly then peel away the aluminum foil and plastic wrap from the base. Run a palette knife or butter knife around the edge of the cake in the mold to loosen then pop out of the ring.", "Place the cake onto an inverted mug or a can set on a baking sheet.", "Reheat the glaze in a microwave at 50% power in 10-20 second bursts until the edge has melted and the canter is wobbly. Stir together until smooth. Check the temperature – it needs to be 95 degrees F – if it is a bit too hot, just let it sit until it reaches that temperature. If it is too cool, microwave in 10-20 second bursts, stirring each time, until it reaches the correct temperature.", "Scoop 1/3 cup of glaze into one small bowl. Scoop another 1/3 cup of glaze into a separate small bowl.", "To one small bowl, add a drop of white food coloring and stir until smooth.", "To the other small bowl, add a couple of drops of purple food coloring and a drop of red food coloring to get a deep purple-pink color.", "To the tall container of glaze, add one drop of purple food coloring and one drop of red food coloring to get a pale pinky-purple color.", "Pour the small bowls of glaze into the tall container of glaze. Stir together very briefly to only slightly marble them together. Immediately pour the glaze over the mousse cake in a circular motion, ensuring all the edges of the cake are covered. Let sit until the glaze has stopped dripping off the bottom edges. Once this happens, use a small, sharp knife to trim off any excess glaze from the bottom edge to make it look neat. Transfer to a serving plate and chill the cake for 1 hour before serving (serve chilled]." ]
[Name] S'Mores Drip Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT30M [PrepTime] PT1H30M [TotalTime] PT2H [DatePublished] 2018-01-18T19:03:00Z [Description] No campfire required for this S'mores dessert in the form of a jubilant cake topped with a flame-licked meringue and dark chocolate drips. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/ys2SZJPDR66HwZcbQqz9_untitled-2619.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/gMlAMCheT16DoRqu5CrB_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/v1/img/feed/534957/ARNQRhhjS4q35JCE9yrj_chocolatesmorescake1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/82TMKMqlTVeMjsizhnx9_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/Grh8Ly88Rq6cjuYbRw3u_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v3_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/FWZix32cTxO0xZV6kzjw_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/97r2U43cQKSkWq8GwB5Q_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v1_V.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/YiW59PSS9Ss0u6bPp2IQ_untitled-2627.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/TvM172ITkK6Ldv0naWLR_untitled-2639.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/57/j0SlG0PKTj6EtguE6Nbr_0294669_GK_Genius-Obsessions_S%27more-Drip-Cake_16x9_v3_V.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1", "1", "1", "1/4", "2", "1", "2 -3", "1", "1/2", "2", "1/2", "1/4", "1/4"] [RecipeIngredientParts] ["unsalted butter", "shortening", "marshmallow cream", "salt", "vanilla extract", "powdered sugar", "milk", "cocoa powder", "graham cracker crumbs", "granulated sugar", "heavy cream"] [AggregatedRating] 4.0 [ReviewCount] 3.0 [Calories] 874.7 [FatContent] 53.8 [SaturatedFatContent] 23.9 [CholesterolContent] 71.7 [SodiumContent] 144.0 [CarbohydrateContent] 99.9 [FiberContent] 0.7 [SugarContent] 86.0 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Make 3 layers of chocolate cake, following package instructions for 8-inch cake pans. Let cool completely before using a serrated knife to remove any domed tops before frosting. For the buttercream: In a medium bowl, beat the butter and shortening together until completely smooth, creamy and well-mixed. Add the marshmallow cream, salt and vanilla extract. Stir to combine. Add the powdered sugar in 3 to 4 batches, to avoid making a mess, stirring well between additions. Mix in the milk a tablespoon at a time until you get a soft, spreadable frosting. Remove 2/3 cup of frosting and place into a small bowl. Mix the cocoa powder into this frosting then scoop into a disposable piping bag and set aside. To the remaining frosting the medium bowl, add 6 tablespoons of the graham cracker crumbs and stir through to combine. Reserve the remaining 2 tablespoons of graham cracker crumbs for garnish. To make the meringue: Fill a medium pot with 2-inch depth of water and place over a medium-low heat on the stove. Set a large, heatproof bowl over the pot. Add the egg whites and sugar to the large bowl and stir constantly until the sugar has dissolved (the mixture shouldn’t feel gritty when you rub some between your fingertips] and registers 160 degrees F on a thermometer. Remove the bowl from the pan and use electric beaters to whisk until cool, very fluffy and thickened - you should be able to lift up the beaters and form stiff peaks in the mixture which do not sink back into the meringue. To make the ganache: Place the chocolate chips into a medium bowl. Heat the heavy cream in a small pot over a medium heat until steaming. Pour this over the chocolate in the bowl and let sit for 5 minutes so the chocolate can melt. Only then, stir together until smooth. Let cool for 10-20 minutes at room temperature until slightly thickened. Transfer the ganache to a disposable piping bag. Assembly: Place a dab of graham cracker buttercream onto a cake board or serving plate and place on the first cake layer to secure it to the board. Scoop roughly 1/3 cup of graham cracker buttercream onto the layer and spread it out into an even layer over the top of the cake layer. Top with the second cake layer and spread on another ~1/3 cup of graham cracker frosting. Top with the final cake layer and spread another ~1/3 cup of frosting over the top of the cake. Transfer the remaining graham cracker buttercream to a piping bag. Snip the tips off the piping bags containing the chocolate and graham cracker buttercreams – you want the holes to be about 1 inch wide. Pipe alternating horizontal rings of chocolate and graham cracker buttercream around the outer sides of the cake to create a stripy effect around the cake. Use a flat cake scraper (or a metal bench scraper or palette knife] to smooth the buttercream on the outside of the cake into an even, smooth layer - it’s helpful to use a revolving cake turntable here as you can spin the cake with one hand very easily as you hold the cake scraper straight against the edge of the cake. Snip the tip off the piping bag containing the warm chocolate ganache. Pipe ganache around the top edge of the cake, allowing it to drip down the cake in vertical drips. Use the remaining ganache to cover the top of the cake, using an offset spatula if needed to spread into an even layer. Let set (you can chill in the fridge to speed this up] until the ganache is set. Once the ganache has set, scoop the meringue from the bowl onto the top of the cake. Make dramatic dips, peaks and waves in the meringue. Use a kitchen blowtorch to lightly toast the meringue all over. Press the reserved graham cracker crumbs over the bottom edge of the cake. Serve immediately.
[Name] Duck Chips & Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H [PrepTime] PT48H [TotalTime] PT53H [DatePublished] 2018-01-18T20:32:00Z [Description] Make and share this Duck Chips & Dip 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/53/49/58/lfPgs8kOT6e1TERZWSkE_chips.jpg" [RecipeCategory] Duck [Keywords] ["Poultry", "Meat"] [RecipeIngredientQuantities] ["8", "8", "12", "6", "1/2", "2", "2", "2", "1", "1/2", "1", "1/4", "2"] [RecipeIngredientParts] ["duck breasts", "duck legs", "fresh thyme sprigs", "garlic cloves", "salt", "cracked black pepper", "duck fat", "dill", "extra virgin olive oil", "thyme", "shallot", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2454.0 [FatContent] 247.6 [SaturatedFatContent] 78.1 [CholesterolContent] 534.8 [SodiumContent] 9021.3 [CarbohydrateContent] 2.8 [FiberContent] 0.5 [SugarContent] 0.0 [ProteinContent] 59.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Tea-Smoked Duck Breast: Rub cleaned breasts with Chinese five spice, Kosher salt. Allow to dry/cure in refrigerator for one day. Remove from cooler and place in the cold smoker. Smoke for twenty minutes with a healthy sprinkle of oolong tea leaves and a smoldering stack of hardwood (apple, pecan peach, pecan] wood chips. Remove from smoker and render the skin crispy, flip the breast and continue to cook until the breast is rare (internal temperature 115 degrees F]. Place cooked breast on a sheet tray, allow to cool one hour, and then fully freeze in the freezer. Duck Confit: Day 1: Place duck legs on sheet pan racks and sprinkle with a healthy layer of kosher salt and black pepper. Spread thyme sprigs and garlic across legs to evenly coat (1 oz thyme per tray, ½ cup garlic per tray] Allow to cure overnight in the walk-in. Day 2: Remove duck legs from the cure and rub off the garlic, salt, pepper, and thyme mixture. Place legs into a large pan and cover with melted duck fat. Cover pan with foil and cook in a 300 degree oven for 4-5 hours. Duck should be above 165 degrees and be tender enough to pull. Pull meat from the bones and remove skins. Layer the pulled meat thinly on sheet trays to cool. Cool to room temp for one hour and then place on speed rack in walk-in. Cool overnight. Once fully cooled overnight, store into quart containers. Lemon Goat Cheese Dip: Mix goat cheese, milk and lemon thoroughly in stand mixer. (DO NOT OVER MIX IT WILL BREAK]. Season to taste and refrigerate. Kennebec Chips: Slice potatoes into long, wide and thin slices the thickness of a playing card. Fry at 300 degrees until golden (3-4 minutes]. Season with kosher salt immediately after removing from hot oil. To Plate: Reheat the picked and cleaned duck confit in some of the remaining reserved duck fat. Add shallots and thyme and season to taste. Reserve warm. Remove duck breast from freezer and shave as thinly as possible on a sharp mandolin, or preferably on a meat/deli slicer. Plate and spread a large dollop of the lemon goat cheese spread on a plate of your liking (8” diameter minimum]. Stack chips onto the goat cheese spread creating a nest look. Spoon warmed duck confit into the “crater” of the chip nest and then top with a healthy mound of shaved rare and still slightly frozen duck beast. Garnish with fresh picked dill, drizzle with olive oil and garnish with a light sprinkle of crunchy fluer de sel or other large crystal garnishing salt.
[Name] Beef and Potato Patties in Béchamel Sauce [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-01-18T20:45:00Z [Description] Make and share this Beef and Potato Patties in Béchamel 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/1802649943/IoAH29sXSRCSGc1eCoHc_EC_Beef%20and%20potato%20patties%20in%20b%C3%A9chamel%20sauce.jpg" [RecipeCategory] Meat [Keywords] ["European", "< 4 Hours", "From Scratch"] [RecipeIngredientQuantities] ["500", "200", "500", "1", "1", "2", "1/4", "1/2", "6", "750", "1", "60", "1/4", "1", "3", "200"] [RecipeIngredientParts] ["minced beef", "pancetta", "potatoes", "egg", "onion", "garlic cloves", "sea salt", "ground black pepper", "milk", "sea salt", "butter", "nutmeg", "fresh parsley", "flour", "swiss cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 677.5 [FatContent] 48.8 [SaturatedFatContent] 21.3 [CholesterolContent] 156.8 [SodiumContent] 752.7 [CarbohydrateContent] 27.9 [FiberContent] 2.5 [SugarContent] 2.2 [ProteinContent] 32.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix by hand all ingredients for the patties. Form 8 tennis ball sized patties. Fry the patties in peanut oil for 3 – 4 minutes only on one side until golden with a crispy crust. Place them, next to each other, in an ovenproof casserole. Set aside. Make the easy a la béchamel sauce: put butter, salt, nutmeg and parsley in cold milk. Bring to the boil, stirring from time to time. Turn the heat to low. Dissolve flour in some cold water to obtain a thick, smooth mixture. Gradually, stirring constantly, add to the hot milk. Cook for 2 - 3 minutes, making sure that the sauce does not burn. Remove from the heat. Stir in half of the cheese and pour the sauce over the patties. Cover the casserole with aluminum foil and bake in the oven at 220°C for 45 minutes. Take the casserole out of the oven, remove the foil and sprinkle the remaining cheese over the patties. Return to the oven for 3 – 4 minutes until the cheese melts. * Do not squeeze the excess water out of the shredded potatoes.
[Name] Steubie Snacks [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT2H30M [PrepTime] PT10M [TotalTime] PT2H40M [DatePublished] 2018-01-18T20:46:00Z [Description] Make and share this Steubie Snacks 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/53/49/60/jWLYFbsMQDm8siS4gMZY_snacks.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "4", "4", "4", "1", "1"] [RecipeIngredientParts] ["pork", "garlic", "peppercorns", "salt", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 17.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 634.0 [CarbohydrateContent] 1.9 [FiberContent] 0.4 [SugarContent] 0.2 [ProteinContent] 0.3 [RecipeServings] nan [RecipeYield] 70 pieces [RecipeInstructions] Place diced pork in full hotel pan. Wrap garlic and peppercorns in a sachet and place in pan. Put remaining ingredients in hotel pan. Top pans with parchment paper and cover pan with foil. Cook at 350 degrees for 2.5 hours and top with foil. Strain pork in colander, liquid can be disposed of. Cool pork and portion to 5.5 oz portions. Fry portions until browned.
[Name] Monte Cristo [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT3M [PrepTime] PT20M [TotalTime] PT23M [DatePublished] 2018-01-18T21:14:00Z [Description] Make and share this Monte Cristo 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/53/49/61/z7nesH4vRkupubW0Muzj_monte%20cristo.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "2", "2", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["ham", "turkey", "cheese", "cheese", "flour", "egg", "soda water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1124.6 [FatContent] 42.1 [SaturatedFatContent] 21.7 [CholesterolContent] 326.8 [SodiumContent] 2210.5 [CarbohydrateContent] 114.3 [FiberContent] 3.8 [SugarContent] 1.3 [ProteinContent] 67.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] FOR THE SANDWICH: Place one piece of bread on prep surface. Place Swiss cheese on bread, then ham. On top of second piece of bread, place turkey, and then American cheese. FOR THE BATTER: Place all ingredients in a mixing bowl and whisk to combine. Fry sandwich in oil until golden brown.
[Name] Pad Thai Pig Ears [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-01-18T21:22:00Z [Description] Make and share this Pad Thai Pig Ears 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/53/49/62/NihcQITjRf6fy1hKh9fF_pad%20thai.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1", "1 1/4", "2", "1", "1", "3", "1/2", NA, NA, NA, NA, NA, NA, NA, NA] [RecipeIngredientParts] ["fish sauce", "baby shrimp", "lime juice", "distilled white vinegar", "sugar", "chili sauce", "tamarind pulp", "garlic", "fresh cilantro stem", "mint sprig", "scallion", "peanuts", "lime", "mung bean sprouts", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1116.5 [FatContent] 1.4 [SaturatedFatContent] 0.5 [CholesterolContent] 0.0 [SodiumContent] 16343.3 [CarbohydrateContent] 269.2 [FiberContent] 14.0 [SugarContent] 238.2 [ProteinContent] 18.4 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] For the Pad Thai Chili Sauce: Combine all ingredients and bring to a boil. Reduce to a simmer, for 10 minutes, blend mixture with burre-mixer. Strain though large perforated pan to catch any tamarind. Cool and store. For the pig ears: Flash fry the pig ears after dredging in ‘Oyster’ flour. Once crispy remove and season. (Be careful, without the crust on the pig ears they tend to pop a little in the fryer, try to avoid looking directly at them.]. Meanwhile, heat a small saute pan, brush with oil, add 2 T. whipped egg, scramble and add scallions, peanuts, 2oz Pad Thai sauce and the pig ears. Coat ears with mixture and plate immediately. Garnish with bean sprouts, then cilantro and mint sprigs, place a lime wedge beside the “Pig Ear Pad Thai”.
[Name] Chocolate Chum-Chum [AuthorId] 2001939510 [AuthorName] jJemila A. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-19T14:28:00Z [Description] this is a wonderful and easiest made chums. It is very quick and does not require much effort or delay [Images] character(0) [RecipeCategory] Fruit [Keywords] ["Nuts", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1", "5", "1"] [RecipeIngredientParts] ["chocolate", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 687.1 [FatContent] 57.6 [SaturatedFatContent] 14.4 [CholesterolContent] 0.0 [SodiumContent] 576.5 [CarbohydrateContent] 42.1 [FiberContent] 12.1 [SugarContent] 16.8 [ProteinContent] 18.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] you mix the chocolates and nuts together with sugared water and mix properly, you refrigerate until it is solid and ready to eat. 1 mix the chocolates and nuts. 2 you mix the sugar and add water to it. 3now you pour the water in the mixed chocolate and mix properly. 4 now place your liquid in the fridge to be refrigerated.
[Name] Low Calorie Chocolate Syrup [AuthorId] 1779984 [AuthorName] dangerousmezzo [CookTime] PT10M [PrepTime] PT1M [TotalTime] PT11M [DatePublished] 2018-01-19T17:19:00Z [Description] Make and share this Low Calorie Chocolate Syrup recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/3", "1/2", "1/8", "1"] [RecipeIngredientParts] ["water", "artificial sweetener", "sea salt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 19.1 [FatContent] 0.4 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 33.1 [CarbohydrateContent] 2.7 [FiberContent] 0.9 [SugarContent] 0.1 [ProteinContent] 0.9 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] Combine water, cocoa powder, sweetener, and salt in medium pot. Bring mixture to a bowl, then reduce heat. Simmer on low for 5-10 minutes. Mixture should thicken up a bit. Remove from heat and stir in vanilla.
[Name] Snow Cream [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-20T05:05:00Z [Description] Make and share this Snow Cream 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/128541/Tq9ezxXS3OayvgTiFOyE_26952242_10155504017836886_7203380871601062619_o.jpg" [RecipeCategory] Winter [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] ["sweetened condensed milk", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 321.6 [FatContent] 8.6 [SaturatedFatContent] 5.4 [CholesterolContent] 33.7 [SodiumContent] 126.1 [CarbohydrateContent] 54.1 [FiberContent] 0.0 [SugarContent] 54.1 [ProteinContent] 7.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together. Scoop into mason jars and garnish with snow!
[Name] Brown Gravy [AuthorId] 189475 [AuthorName] AmandaMcG [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2018-01-20T07:08:00Z [Description] I love this gravy. I use “better than bouillon” paste instead of the bouillon cubes and I have an onion and herb powder that I use sometimes instead of regular onion powder. This gravy is super easy and cheap!  [Images] character(0) [RecipeCategory] Low Protein [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["4", "2", "1/4", "1/4", "1", "1/4"] [RecipeIngredientParts] ["boiling water", "butter", "flour", "onion powder", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 133.1 [FatContent] 11.6 [SaturatedFatContent] 7.3 [CholesterolContent] 30.5 [SodiumContent] 142.9 [CarbohydrateContent] 6.6 [FiberContent] 0.3 [SugarContent] 0.1 [ProteinContent] 1.0 [RecipeServings] 4.0 [RecipeYield] 2 1/2 Cups [RecipeInstructions] Mix bouillon with boiling water and set aside. melt butter in pan. Gradually mix in flour, pepper and onion powder. Gradually mix in beef broth made in step 1. Simmer for 1 minute.
[Name] Roasted Garlic Chicken Alfredo [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT26M [PrepTime] PT1H21M [TotalTime] PT1H47M [DatePublished] 2018-01-20T17:02:00Z [Description] Classic chicken alfredo gets a tasty twist when mixed with homemade roasted garlic. Roasting a whole garlic head requires about an hour of your time, but the flavor results are significant. We've cut the cheese entirely because the roasted garlic creates a luscious sauce when combined with a quick butter-flour roux. This lighter alfredo recipe is certainly company worthy, but you can speed up the cook time for weeknights by roasting the garlic and squeezing the pulp from the head on the weekend. Serve with a simple side salad, or if the oven is still hot after you cooked the garlic, roast a few vegetables for an easy-as-could-be side. [Images] character(0) [RecipeCategory] European [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1", "8", "12", "1/4", "1/4", "1", "1", "1", "1/2", "1/2", "1/4", "1", "1/2", "1/4"] [RecipeIngredientParts] ["garlic", "olive oil", "spaghetti", "boneless skinless chicken breasts", "salt", "black pepper", "butter", "all-purpose flour", "low-fat milk", "ground nutmeg", "parmesan cheese", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 473.0 [FatContent] 11.7 [SaturatedFatContent] 5.3 [CholesterolContent] 76.1 [SodiumContent] 522.6 [CarbohydrateContent] 55.6 [FiberContent] 3.2 [SugarContent] 5.9 [ProteinContent] 35.1 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Preheat oven to 400°. Cut the top off garlic head; discard top. Rub cut side of garlic head with olive oil. Remove white papery skin from garlic head (do not peel or separate the cloves]. Wrap garlic in foil. Bake at 400° for 55 minutes or until tender; cool slightly. Separate cloves; squeeze to extract garlic pulp. Discard skins. Place garlic pulp in a bowl; mash with a fork. Cook spaghetti according to package directions, omitting salt and fat. Drain. Cut chicken cutlets lengthwise to form 8 (2-ounce] cutlets. Sprinkle chicken evenly with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan. Reduce heat to medium-low. Add butter to pan; swirl until butter melts. Add flour; cook 15 seconds, stirring constantly. Stir in garlic pulp, milk, and chicken stock; bring to a boil. Cook 3 minutes or until slightly thickened. Stir in peas; cook 1 minute. Remove pan from heat; stir in nutmeg, dash of ground red pepper, and Parmesan cheese. Add pasta; toss to coat. Sprinkle with parsley. Serve with chicken.
[Name] Homemade French Baguettes [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT20M [PrepTime] PT1H35M [TotalTime] PT1H55M [DatePublished] 2018-01-20T17:14:00Z [Description] Make and share this Homemade French Baguettes recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["European", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/2", "2", "3 1/2 - 4", "2", NA, NA, "3 -4"] [RecipeIngredientParts] ["dry active yeast", "honey", "all-purpose flour", "salt", "canola oil", "cornmeal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 222.3 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 584.1 [CarbohydrateContent] 47.0 [FiberContent] 2.1 [SugarContent] 4.5 [ProteinContent] 6.6 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water]. If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready. Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes. Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass] bowl or pan on the bottom rack. When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes. Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
[Name] Salmon With Polenta and Warm Tomato Vinaigrette [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-01-20T17:15:00Z [Description] Make and share this Salmon With Polenta and Warm Tomato Vinaigrette recipe from Food.com. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3 1/2", "1/2", "1", "1/2", "1", "1", "1", "24", "1/4", "1"] [RecipeIngredientParts] ["water", "salt", "grape tomatoes", "red onion", "red wine vinegar", "olive oil", "capers", "salmon fillets", "pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.9 [FatContent] 11.0 [SaturatedFatContent] 1.9 [CholesterolContent] 77.4 [SodiumContent] 492.3 [CarbohydrateContent] 5.0 [FiberContent] 1.4 [SugarContent] 2.8 [ProteinContent] 35.5 [RecipeServings] 4.0 [RecipeYield] 4 Fillet, 1/2 c tomato, 3/4 c polenta [RecipeInstructions] Bring 3 1/2 cups water and 1/4 teaspoon salt to a boil in a saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 12 minutes, stirring occasionally. Combine tomatoes, onion, 1 tablespoons oil, vinegar, and capers. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl or broth to coat. Sprinkle fish with 1/4 teaspoon salt and pepper. Cook, skin side down, 7 minutes; turn over, and cook 1 minute. Remove from pan. Add tomato mixture to pan, reduce heat to low, and cook 2 minutes. Spoon 3/4 cup polenta into each of 4 shallow bowls. Top each serving with 1 fillet and 1/2 cup tomato mixture. Sprinkle with parsley. Calories 485. Fat 20.2g. Satfat 3.4g. Monofat 10.6g. Polyfat 4.4g. Protein 40.1g. Carbohydrate 32.1g.
[Name] Herby Barley Salad With Butter-Basted Mushrooms [AuthorId] 1072593 [AuthorName] gailanng [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-01-20T18:21:00Z [Description] From bonappetit . Note To Do Ahead: Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature. [Images] character(0) [RecipeCategory] Grains [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", NA, "2", "1/3", "2", "8", NA, "2", "1", "3", "1", "1", "2", "1 1/2"] [RecipeIngredientParts] ["pearl barley", "kosher salt", "shallots", "olive oil", "mushrooms", "fresh ground black pepper", "thyme", "garlic clove", "unsalted butter", "fresh cilantro", "fresh parsley", "fresh lemon juice", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 273.6 [FatContent] 18.8 [SaturatedFatContent] 5.4 [CholesterolContent] 16.1 [SodiumContent] 91.6 [CarbohydrateContent] 22.3 [FiberContent] 4.5 [SugarContent] 1.0 [ProteinContent] 5.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Cook barley in a medium pot of boiling salted water until tender, 50–60 minutes for hulled or hull-less, 20–30 minutes for pearl. Drain; spread out on a baking sheet and let cool. Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5–7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside. Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer. Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind. Toss cooled barley, cilantro, parsley, lemon juice, 1½ oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine. Just before serving, top with fried shallots and more shaved Parmesan.
[Name] Spaghetti Squash Shrimp Scampi [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-01-20T18:47:00Z [Description] Make and share this Spaghetti Squash Shrimp Scampi recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/n6cAtbJiSEqn3p6m1yFh_spaghetti%20squash.png" [RecipeCategory] Healthy [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "3", "1", "10", "1/2", "1/4"] [RecipeIngredientParts] ["spaghetti squash", "garlic cloves", "spinach", "salt", "white wine", "broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 135.9 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 143.0 [SodiumContent] 1003.2 [CarbohydrateContent] 10.0 [FiberContent] 1.6 [SugarContent] 0.5 [ProteinContent] 18.1 [RecipeServings] 4.0 [RecipeYield] 4 2 cups per serving [RecipeInstructions] Preheat oven 375. Cut squash in rings, scoop out seeds. Arrange foil lined cooking sheet with cooking spray. Bake for 45 minute Cool slightly and scoop out strands. Heat wine/broth in skillet add pepper & garlic, cook 30 sec. Add shrimp and sauté until done. Add spinach until it wilts. Add squash to pan and sprinkle with salt. Serve. 2 cups = 349 cal, 20 protein, 24 carbs, 6 Fiber.
[Name] Cumin Lamb Stir Fry [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT25M [TotalTime] PT50M [DatePublished] 2018-01-20T19:02:00Z [Description] Make and share this Cumin Lamb Stir Fry recipe from Food.com. [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Meat", "< 60 Mins", "Stir Fry"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "4", "1", "1 1/2", "1", "3", "1/4", "2", "2", "1/2", "1/2", "1"] [RecipeIngredientParts] ["rice", "cumin seeds", "peppercorns", "red wine", "broth", "lamb shoulder", "onions", "garlic cloves", "crushed red pepper flakes", "soy sauce", "sherry wine vinegar", "salt", "sugar", "scallion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 544.0 [FatContent] 25.4 [SaturatedFatContent] 10.7 [CholesterolContent] 81.9 [SodiumContent] 875.5 [CarbohydrateContent] 51.8 [FiberContent] 3.7 [SugarContent] 5.2 [ProteinContent] 25.1 [RecipeServings] 4.0 [RecipeYield] 4 3/4 c rice and 1 c meat and vegetables [RecipeInstructions] Cook Rice. Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder. Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture. Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Calories 418. Fat 14g. Satfat 5g. Unsat 8g. Protein 25g.
[Name] Zesty Kale and Sweet Potato Bowl [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-01-20T19:19:00Z [Description] Make and share this Zesty Kale and Sweet Potato Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "3", "1", "1/2", "1", "1/2", "2", "1/2", "2", "1", "2", "4", "1", "4"] [RecipeIngredientParts] ["sweet potato", "chili powder", "broth", "wine", "chili powder", "pepper", "red bell pepper", "lime rind", "sugar", "lime juice", "cilantro", "kale", "avocado", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.6 [FatContent] 19.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 176.0 [CarbohydrateContent] 62.6 [FiberContent] 14.5 [SugarContent] 8.2 [ProteinContent] 13.5 [RecipeServings] 4.0 [RecipeYield] 4 2 cups [RecipeInstructions] ["Preheat oven 400.", "Combine sweet potatoes, 1 1/2 teaspoons broth, 1/2 teaspoon chili powder, 1/8 teaspoon salt, and 1/4 teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 1/2 teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through. Remove pan from oven. Cut bell pepper into strips.", "Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon broth, remaining 1/2 teaspoon chili powder, 1/8 teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.", "Whisk together remaining 5 teaspoons wine, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 1 teaspoon rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges." ]
[Name] Sesame Shrimp With Ginger Broccoli [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-01-20T19:28:00Z [Description] Make and share this Sesame Shrimp With Ginger Broccoli recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/XW36lwR5L47DrcEz39QY_broccoli.jpg" [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1 1/2", "1", "2", "1/2", "1/4", "1 1/2", "1", "1/2", "1/2", "1", "1", "2"] [RecipeIngredientParts] ["brown sugar", "chili sauce", "panko breadcrumbs", "toasted sesame seeds", "shrimp", "salt", "pepper", "garlic", "ginger", "broccoli"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 430.2 [FatContent] 14.0 [SaturatedFatContent] 2.0 [CholesterolContent] 214.3 [SodiumContent] 1540.9 [CarbohydrateContent] 43.0 [FiberContent] 11.1 [SugarContent] 11.7 [ProteinContent] 38.2 [RecipeServings] 4.0 [RecipeYield] 4 8 shrimp and 1 c broccoli [RecipeInstructions] Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture. Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp. Calories 393. Fat 17g. Satfat 2g. Unsat 15g. Protein 33g.
[Name] Lebanese Beef and Eggplant Stew (Masbahet Ed Darweesh) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-01-21T01:34:00Z [Description] Could there be an easier set of instructions? This is from the sadly-defunct World Hearth Organization website; I've upped and added to the spices just a tad. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "Lebanese", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "2", "2", "1", "1", "1", "1", "2", "1", "1", "1/2", "1/2", "2"] [RecipeIngredientParts] ["butter", "onions", "garlic cloves", "beef", "eggplant", "potato", "tomatoes", "salt", "pepper", "oregano", "aleppo pepper", "beef broth"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1024.2 [FatContent] 92.9 [SaturatedFatContent] 41.0 [CholesterolContent] 142.9 [SodiumContent] 1756.2 [CarbohydrateContent] 34.2 [FiberContent] 9.1 [SugarContent] 9.1 [ProteinContent] 15.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Sauté onions, garlic, meat, eggplant, potato and tomatoes in butter for 5 minutes. Add salt, pepper, oregano, cumin, Aleppo pepper, and sumac. Cover with broth and simmer for 1 hour. Most of the liquid should be evaporated; if not boil until it is. Serve over rice.
[Name] Charred Corn, Bacon and Jalapeno Pasta [AuthorId] 888081 [AuthorName] The Normans [CookTime] PT20M [PrepTime] PT25M [TotalTime] PT45M [DatePublished] 2018-01-21T05:09:00Z [Description] Recipe from Who magazine in Australia. Makes a delicious cold pasta salad. We made with gluten/wheat free pasta and to mix it up with the left overs added some hot salami the next day. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["375", "4", "250", "1/2", "1/4", "1", "1/3", "1/2", "2", "1", "1", "1", "3", NA] [RecipeIngredientParts] ["spiral shaped pasta", "bacon", "red onion", "parsley", "mayonnaise", "sour cream", "lime juice", "garlic clove", "white wine vinegar", "Dijon mustard", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 395.4 [FatContent] 22.8 [SaturatedFatContent] 7.2 [CholesterolContent] 28.7 [SodiumContent] 367.6 [CarbohydrateContent] 36.8 [FiberContent] 1.8 [SugarContent] 2.1 [ProteinContent] 10.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Dressing preparation - add last nine ingredients to a large jar with lid, shake to mix and set aside for later. Cook pasta according to packet instructions. Drain well. Transfer to a large bowl. When cool rub your hands with a little oil and work through pasta to prevent sticking. Remove kernels from corn cob. Heat oiled pan over medium to high heat. Add corn, cook, stirring occasionally until charred. Cool. Add bacon to same pan and cook until lightly browned. Drain on kitchen paper until cool. Coarsely chop. Add corn, bacon, onion and jalapenos to the pasta. Toss well and refrigerate. Just before serving shake dressing again. Pour over salad. Gently toss to combine.
[Name] Pepper Steak [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT4M [PrepTime] PT5M [TotalTime] PT9M [DatePublished] 2018-01-21T06:10:00Z [Description] Make and share this Pepper Steak 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/53/49/77/pASKy31VQ1KcCp5L8igk_blowlamp 2 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/WbOxCfFaSJ6knaO4cOEe_served%204%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/5SbkqtKRRMyyC0CLfyys_served%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/zNzrfPIgRBCbRNjx59Io_Served%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/pPwrnK4FS8q8oT3KzNY0_with%20mushrooms%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/VItYoEuFSkWR0eVGOEuO_pepper%20coated%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/49/77/UMJ0yuyTemq9BTM0hsxV_cracked%20pepper%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/E5Z7hH4tQ6eARyESwFFD_mustard%20coating%20s.jpg" ] [RecipeCategory] Meat [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["2", "1", NA, "2", "1", "150", "100"] [RecipeIngredientParts] ["filet of beef", "mustard", "salt", "black peppercorns", "olive oil", "plain yogurt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.0 [FatContent] 9.2 [SaturatedFatContent] 2.2 [CholesterolContent] 6.6 [SodiumContent] 393.5 [CarbohydrateContent] 8.4 [FiberContent] 2.5 [SugarContent] 2.5 [ProteinContent] 3.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Sprinkle the salt over both sides of the fillets then brush both sides with the mustard sauce. Put the cracked peppercorns onto a dish and ‘coat’ both sides of the fillets ensuring full coverage. Heat the oil in a frying pan or wok and fry the fillets for around 90 seconds each side (slightly longer if thicker than 25mm]. Remove the fillets and leave to stand. At this point the surfaces may be blowlamp charred if desired. Add any remaining peppercorns to the pan and then the beef stock. Stir to mix. Slowly add the yoghurt mixing continuously and then bring to the boil. Simmer for about 5 minutes or until the sauce thickens. Spoon the sauce over the fillet to serve.
[Name] Hungarian Red Bean Stew [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-01-21T12:32:00Z [Description] Hearty winter fare, full of flavor. Serve over noodles or thick-crusted bread; rice would be lovely too! From Martha Rose Shulman of the New York Times [Images] character(0) [RecipeCategory] Beans [Keywords] ["Hungarian", "European", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "1", "6", "2", "1", "2", "2", "1", NA, "1", "1", "2", "1/2", NA, "1/2", "1/2"] [RecipeIngredientParts] ["extra virgin olive oil", "onion", "garlic cloves", "carrots", "bell pepper", "sweet Hungarian paprika", "tomato paste", "bay leaf", "salt", "oregano", "cayenne", "red wine vinegar", "sugar", "fresh ground pepper", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 179.4 [FatContent] 5.4 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 64.3 [CarbohydrateContent] 26.8 [FiberContent] 7.6 [SugarContent] 4.2 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2½ quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.", "Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet (reader suggests adding paprika here] and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladle-ful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to de-glaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.", "Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.", "Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt." ]
[Name] Split Pea and Portobello Mushroom Soup [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-21T15:01:00Z [Description] What with the mushrooms and Parmesan, you won't miss the meat at all -- although you could certainly add a ham hock when you add the split peas. From Food & Wine. [Images] character(0) [RecipeCategory] Beans [Keywords] ["Vegetable", "Low Cholesterol", "Healthy", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["4", "2", "2", "2", "3", "1 2/3", "3", "9", "1/2", "1", "2", "1", "6", "1/4"] [RecipeIngredientParts] ["olive oil", "carrots", "onions", "celery ribs", "garlic cloves", "parsley", "water", "dried thyme", "bay leaf", "salt", "portabella mushroom", "parmesan cheese", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 499.6 [FatContent] 17.2 [SaturatedFatContent] 3.4 [CholesterolContent] 6.6 [SodiumContent] 1357.6 [CarbohydrateContent] 64.0 [FiberContent] 24.8 [SugarContent] 13.7 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["In a large pot, heat 2 tablespoons of the oil over moderate heat. Add the carrots, onions, celery, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.", "Add the split peas, parsley, water, thyme, and bay leaf. Bring to a boil. Reduce the heat and cook at a low boil, covered, until the peas are almost tender, about 35 minutes. Add 1 3/4 teaspoons of the salt and simmer 5 minutes longer. Remove the bay leaf.", "Meanwhile, in a large nonstick frying pan, heat the remaining 2 tablespoons oil over moderately high heat. Add the mushrooms and the remaining 1/4 teaspoon salt. Cook until the mushrooms brown, 5 to 10 minutes. Add the mushrooms to the soup and bring back to a simmer. Stir in the Parmesan and pepper." ]
[Name] Vegetarian Samosa Pie Casserole [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2018-01-21T15:08:00Z [Description] This recipe (from cooktopcove) tastes amazingly like the samosas you you get in Indian restaurants -- in fact, you might want to make the mint dipping sauce to accompany it! For a more finished look, brush the top crust with beaten egg. [Images] character(0) [RecipeCategory] Potato [Keywords] ["Vegetable", "Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "3", "1 1/2", "6", "1", "1", "2", "1/2", "2", "1/2", "1", "2", "1", "2"] [RecipeIngredientParts] ["russet potatoes", "carrot", "canola oil", "ginger", "garlic cloves", "onion", "whole cumin seed", "turmeric", "paprika", "peas", "cilantro", "lemon juice", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.6 [FatContent] 27.6 [SaturatedFatContent] 6.0 [CholesterolContent] 0.0 [SodiumContent] 1154.4 [CarbohydrateContent] 74.7 [FiberContent] 11.7 [SugarContent] 9.1 [ProteinContent] 11.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat oven to 375 degrees Fahrenheit. Boil potatoes and carrots in salted water until tender. Drain. Mash potatoes and carrots with a potato masher or a fork. Heat oil in a large saute pan on medium-high heat. Add ginger and garlic. Sauté for 3 to 5 minutes, until ginger and garlic are slightly brown and aromatic. Add onions and cook for another 3 to 5 minutes, until onions are tender. Add cumin seeds and cook for 1 to 2 minutes, until fragrant. Adjust heat as needed. Add turmeric and paprika, and bloom for 1 to 2 minutes. Add potato and carrot mix, peas, cilantro, lemon juice, salt and pepper. Mix well so that everything is fully incorporated. Line a pie dish with one of the pie crusts. Spread the potato mixture over the pie crust. Cover the top with the other pie crust and crimp the edges. Cut 3 to 4 slits in the crust so steam can release during baking. Bake in oven for 35 minutes, or until filling is hot and crust in a nice golden brown.
[Name] Cabbage and Sage Pasta (Blue Apron) [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-01-22T01:28:00Z [Description] Quick and easy recipe, very hearty and flavorful. This will satisfy your Polish-Italian taste buds anytime! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/aoGvLBnMRNy5ePAOn2GA_CabbagePasta.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "2", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["pasta", "cabbage", "fresh sage", "fresh garlic cloves", "salt", "fresh ground pepper", "butter", "pecorino romano cheese", "crushed red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 592.1 [FatContent] 13.6 [SaturatedFatContent] 7.7 [CholesterolContent] 30.5 [SodiumContent] 2475.6 [CarbohydrateContent] 100.8 [FiberContent] 10.0 [SugarContent] 10.4 [ProteinContent] 18.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Start boiling a pot of salted water. Add pasta when ready, and cook until al dente (slightly firm]. Reserve 1 cup of pasta water before draining (to be used later]. In a large saute pan, heat up a drizzle of olive oil on medium-high heat until hot. Add sliced cabbage and minced garlic. Season with salt and pepper to taste. Cook, stirring occasionally, 3-4 minutes, or until slightly softened. To the cabbage, add the sage and as much of the red pepper flakes as you wish, depending on how spicy you'd like it. Add more salt and black pepper to taste. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add 1/4 cup of the pasta water to the cabbage and cook another 1 to 2 minutes while stirring frequently. Add the cooked pasta, butter, and half the shredded cheese, and 1/2 the remaining pasta water to the cabbage pan. Add more salt and pepper to taste, cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If pasta seems dry, keep adding more pasta water to achieve desired consistency. Remove from heat when done. Optional: add browned and drained ground turkey to the cabbage pasta, and mix well. Serve immediately, topping with more sage and red pepper flakes if desired, and generous amount of shredded cheese. Buon Appetito!
[Name] Pistachio Crusted Chicken [AuthorId] 2000081793 [AuthorName] Brad T. [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-22T02:16:00Z [Description] Make and share this Pistachio Crusted Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "2", "2", "1", "1", "1", "32", "1/4", "1", "1", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "Dijon mustard", "pistachios", "quinoa", "roma tomato", "cucumber", "mint", "shallot", "lime", "sherry wine vinegar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.3 [FatContent] 25.2 [SaturatedFatContent] 5.7 [CholesterolContent] 108.9 [SodiumContent] 198.4 [CarbohydrateContent] 37.9 [FiberContent] 5.9 [SugarContent] 3.2 [ProteinContent] 45.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat Oven and Cook Quinoa: Preheat oven to 400 degrees, place veggie stock, quinoa, 1 cup water and a pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer until tender, 15-20 minutes. Prep and Cook Chicken: Wash and dry all produce. Shell and roughly chop pustachios. Pat chicken dry with paper towel, and place on a lightly oiled baking sheet. Season with salt and pepper. Evenly spread a thin layer of mustard on top of chicken. Press pistachios into mustard. Bake until no longer pink in center, about 20 minutes. Make Salad: While chicken cooks dice cucumber and tomato. Chop mint leaves, saving 1 tbsp for garnish. Halve, peel, and finely dice2 tbsp shallot. Zest and halve lime. Dice jalapeno, removing ribs, and seeds for less heat. Combine everything in a medium bowl. Toss with a squeeze of lime and drizzle with olive oil. Season with salt and pepper. Slice Chicken: When chicken is cooked enough, remove from oven and rest 3 minutes before thinly slicing. Season Quinoa: When quinoa is ready, fluff with a fork and season with salt and pepper. Stir in a drizzle of sherry vinegar and drizzle of olive oil. Plate: Serve chicken on a bed of quinoa. Spoon cucumber jalapeno salad on top and garnish with reserved mint.
[Name] Fagioli Pasta (Not Pasta Fazool Soup) [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-01-22T02:16:00Z [Description] This is a Southern Calabrese (Soveria-Simeri) variation of Pasta Fagioli Soup, only it's really a pasta dish with a flavorful and spicy tomato, bean, and onion sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000714132/Jkn48JjQKuW2gKLmK9vh_PastaFagioli3_1.jpg" [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1/4", "28", "1", "1/2", "1", "1", "1/4", "1", NA, "1/2"] [RecipeIngredientParts] ["white beans", "garlic clove", "extra virgin olive oil", "tomato sauce", "chicken broth", "ditali pasta", "fennel seed", "rosemary", "dried basil", "crushed red pepper flakes", "pecorino romano cheese"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 531.3 [FatContent] 16.0 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 1387.7 [CarbohydrateContent] 79.4 [FiberContent] 11.6 [SugarContent] 11.9 [ProteinContent] 20.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Start boiling salted water in large pot. Cook pasta until al dente (slightly firm]. While pasta cooks, saute onion and garlic, and generous amount of salt and fresh ground black pepper, in olive oil until soft. Add tomato sauce and remaining spices, and simmer on medium-low heat for 20-minutes, stirring frequently. When pasta is done cooking, drain the water and return the pasta to the pot. Add the hot tomato sauce (be careful], broth, beans, and season with more salt and pepper, if needed. Mix thoroughly, continuing to heat on medium-low heat until desired temperature. Serve immediately, topping with generous amount of shredded cheese. Buon Appetito!
[Name] Citrusy Pork Tenderloin [AuthorId] 2000081793 [AuthorName] Brad T. [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-01-22T02:36:00Z [Description] Make and share this Citrusy Pork Tenderloin recipe from Food.com. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["24", "1", "4", "2", "8", "2", "2", "2", "32"] [RecipeIngredientParts] ["wild rice", "scallions", "oranges", "kale", "white wine vinegar", "dried cranberries", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 515.7 [FatContent] 17.2 [SaturatedFatContent] 3.0 [CholesterolContent] 110.6 [SodiumContent] 118.5 [CarbohydrateContent] 48.2 [FiberContent] 7.6 [SugarContent] 8.6 [ProteinContent] 45.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven and cook rice: Wash and dry all produce. Preheat oven to 375 degrees. Bring 1 1/2 cups water to a boil in a small pot. Add wild rice, reduce to a simmer, cover and cook until tender, about 20 minutes. Drain and set aside. Prep Remaining ingredients: Thinly slice scallions, halve and juice orange into a small bowl. Remove ribs and stems from kale. Thinly slice leaves. Cook pork: Heat a drizzle of olive oil in a large pan over medium heat. pat pork dry with a paper towel, and season on all sides with salt and pepper. Sear until golden brown, about 2 minutes per side. Transfer to a baking sheet, and roast until cooked to desired doneness, 10-15 minutes. Remove from oven and rest. Make dressing and salad: In a large bowl, combine 1 tbsp vinegar with hald the orange juice. Whisk in a large drizzle of olive oil, and season with salt and pepper. Add kale and massage dressing into leaves with hands. Add cooked rice, cranberries, pecans and scallions. Toss to combine. Make Pan Sauce: Add remaining orange juice, 1/4 cup water and veggie stock to same pan used to cook pork. Simmer until thickened and reduced by half, 2-3 minutes. Add 1 tsp butter, and season with salt and pepper. Finish and Plate: Slice pork into medallions. Plate salad, top with pork medallions, and spoon pan sauce over.
[Name] Creole Zucchini Bisque [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-22T20:12:00Z [Description] Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/15/6/DqL4GkoFRwSDtzfGPXiy_034.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "3", "2", "1", "2", "2", "2", "2", "2", "1/2", "1", "1", "4", "1", "3", "1"] [RecipeIngredientParts] ["unsalted butter", "extra virgin olive oil", "bay leaves", "leeks", "carrots", "celery root", "zucchini", "fresh garlic", "fresh marjoram", "fresh thyme", "cilantro", "fine sea salt", "white pepper", "yukon gold potato", "heavy cream", "creme fraiche"] [AggregatedRating] nan [ReviewCount] nan [Calories] 775.7 [FatContent] 72.9 [SaturatedFatContent] 40.5 [CholesterolContent] 227.6 [SodiumContent] 527.3 [CarbohydrateContent] 28.7 [FiberContent] 4.8 [SugarContent] 8.4 [ProteinContent] 7.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven melt butter, add olive oil and bay leaves. Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender. Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes. Add Chardonnay wine and reduce by half. Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender. Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes. Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste. Serve bisque in warm soup bowls. Garnish with a sprig Fresh Thyme. *Chef's Note: Add Creole Seasoning to your taste.
[Name] Creole Zucchini Bisque [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT35M [PrepTime] PT15M [TotalTime] PT50M [DatePublished] 2018-01-22T20:12:00Z [Description] Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/15/6/DqL4GkoFRwSDtzfGPXiy_034.JPG" [RecipeCategory] Very Low Carbs [Keywords] ["Low Protein", "Low Cholesterol", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] character(0) [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a Dutch oven melt butter, add olive oil and bay leaves. Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender. Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes. Add Chardonnay wine and reduce by half. Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender. Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes. Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste. Serve bisque in warm soup bowls. Garnish with a sprig Fresh Thyme. *Chef's Note: Add Creole Seasoning to your taste.
[Name] Borlotti Beans With Hot Italian Sausage [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-01-22T20:16:00Z [Description] Borlotti Beans are also known as "Cranberry Beans". These beans are braised in Ham Stock, Fresh Garden Herbs, Pinot Noir Wine and served with Hot Italian Sausage Links. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/16/6/4uXTcyTK261G7VcJ7lgJ_BORLOTTI%20BEANS%20SAUSAGE.JPG" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "3", "2", "2", "3", "24", "2", "1", "3", "1/2", "2", "2", "1", "2", "1", "1", "8", "2"] [RecipeIngredientParts] ["borlotti beans", "garlic cloves", "unsalted butter", "extra virgin olive oil", "bay leaves", "hot Italian sausage links", "sweet onions", "garlic", "fresh thyme", "fresh rosemary", "Italian parsley", "fresh savory", "fine sea salt", "fresh ground black pepper", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 647.3 [FatContent] 40.0 [SaturatedFatContent] 14.2 [CholesterolContent] 74.8 [SodiumContent] 1981.2 [CarbohydrateContent] 37.5 [FiberContent] 11.5 [SugarContent] 4.2 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place Borlotti beans, garlic cloves and 1-bay leaf in a bowl. Cover with water and soak over night. Rinse under cold water before using. Pre-heat oven to 325°F. In a Dutch oven melt butter, add olive oil and bay leaves. Add Italian sausages and brown on all sides. Remove sausages and place on a sheet pan with parchment paper. Bake Italian Sausages for 20-minutes. Hold sausages for service. Add onions, Serrano pepper and sauté until tender. Add chopped garlic and sauté 1-2 minutes. Add Pinot Noir Wine and reduce by half. Add Fresh Herbs, season with fine sea salt and fresh ground black pepper. Add Ham Stock, Borlotti Beans and bring to a full boil. Cover the beans, reduce to a simmer for 1-hour or until Borlotti Beans are tender. Stir the pot several times to prevent beans from burning. Add the cooked Hot Italian Sausages and simmer for 15-minutes. Season the beans with fine sea salt and fresh cracked black pepper to taste. Serve in warm soup bowls. Garnish the beans with Fresh Chopped Green Onions.
[Name] Maple and Herbs Acorn Squash [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT45M [PrepTime] PT6M [TotalTime] PT51M [DatePublished] 2018-01-22T21:45:00Z [Description] Make and share this Maple and Herbs Acorn Squash recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["< 60 Mins", "Oven", "Stove Top"] [RecipeIngredientQuantities] ["1", NA, "1", "5", "1", "1", "3", "3", "1", "2", "2"] [RecipeIngredientParts] ["acorn squash", "olive oil", "apple cider vinegar", "salt", "pepper", "honey", "maple syrup", "cinnamon", "unsalted butter", "fresh thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.9 [FatContent] 18.9 [SaturatedFatContent] 7.9 [CholesterolContent] 30.5 [SodiumContent] 1176.6 [CarbohydrateContent] 73.7 [FiberContent] 6.2 [SugarContent] 44.6 [ProteinContent] 5.2 [RecipeServings] 2.0 [RecipeYield] 1 stuffed squash [RecipeInstructions] preheat the oven to 400 degrees. brush the flesh of the squash with olive oil, and roast in the oven for 15 minutes. combine the remaining ingrediants in a saucepan on medium heat. cook until the butter has melted and the ingrediants thicken. pour the mixture into the wells of the squash. cook the squash for another 25-30 minutes or until the squash is soft. serve warm.
[Name] Boiled Strawberry Bread [AuthorId] 778296 [AuthorName] Abe ray [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-01-22T22:02:00Z [Description] Make and share this Boiled Strawberry Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Strawberry [Keywords] ["Berries", "Fruit", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1/4", "3", "2", "1/2", "1 1/2", "3/4", "2", "1", "1", "3"] [RecipeIngredientParts] ["unsalted butter", "all-purpose flour", "baking powder", "salt", "sugar", "canola oil", "eggs", "vanilla bean paste", "buttermilk", "strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 952.4 [FatContent] 45.2 [SaturatedFatContent] 9.3 [CholesterolContent] 100.8 [SodiumContent] 461.8 [CarbohydrateContent] 126.8 [FiberContent] 3.8 [SugarContent] 66.7 [ProteinContent] 12.6 [RecipeServings] 5.0 [RecipeYield] 1 loaf [RecipeInstructions] set oven at 350 degrees. grease an 8x8 square pan with butter and dust with flour, set aside. in a bowl, combine flour, baking powder, and salt; set aside. in a mixing bowl, whip butter. when light, add sugar followed by oil. once the ingrediants are combined, add the eggs, one at a time, finish this step by adding the vanilla. now your going to alternate the next ingrediants in 3 cycles. while the mixture is going add 1/3 of the dry mixture,followed by 1/3 of the buttermilk. repeat 2 more times. you may need to stop the mixer and scrape down the sides,and don't forget the bottom of the mixing bowl, as heavier ingrediants sometimes get stuck at the bottom and do not mix fully. now that the ingrediants have made a heavy batter, turn the mixer off & fold the strawberries into the batter. pour the finished batter into the prepared pan. cook for 55 minutes to 1 hour.
[Name] Mashed Sweet Potatoes [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT1H15M [PrepTime] PT10M [TotalTime] PT1H25M [DatePublished] 2018-01-22T22:43:00Z [Description] Make and share this Mashed Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3", "3", "2", "1", "1"] [RecipeIngredientParts] ["sweet potatoes", "heavy cream", "light brown sugar", "butter", "maple syrup", "fresh thyme leave"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.6 [FatContent] 19.8 [SaturatedFatContent] 12.4 [CholesterolContent] 63.7 [SodiumContent] 216.3 [CarbohydrateContent] 63.4 [FiberContent] 6.8 [SugarContent] 25.6 [ProteinContent] 4.3 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Preheat the oven to 350 degrees F. Place the potatoes on a foil lined baking sheet and bake until tender and begins to ooze sugary syrup, about 1 hour and 15 minutes. Remove from the oven and let sit until cool enough to handle. Cut the potatoes in half lengthwise and scoop out the flesh with a spoon into a large bowl. Add the cream, sugar, butter, syrup, salt and pepper, and thyme, if using and mix, mashing until the potato mixture is smooth. Cover to keep warm until ready to serve.
[Name] Chicken With Avocado Salsa over Jasmine Rice [AuthorId] 405233 [AuthorName] nycbabs [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-01-22T22:51:00Z [Description] Make and share this Chicken With Avocado Salsa over Jasmine Rice 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/405233/jLo8pV7kR8WvgGWGHZHR_20180105_194932.jpg" [RecipeCategory] Mexican [Keywords] ["Low Cholesterol", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/4", "2", "2", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["salt", "ground black pepper", "ground cayenne pepper", "boneless skinless chicken breast halves", "olive oil", "avocado", "red onion", "plum tomatoes", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 790.6 [FatContent] 32.1 [SaturatedFatContent] 4.8 [CholesterolContent] 75.5 [SodiumContent] 1318.4 [CarbohydrateContent] 93.0 [FiberContent] 11.6 [SugarContent] 4.0 [ProteinContent] 34.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Cook Jasmine rice: Mix 1/2cup of rice with 3/4 cup of water, salt and butter. Bring to boil, cover and cook for 10 minute Remove from heat and let sit for 5 minute Fluff before serving. Salsa: Halve the avocado lengthwise. Slice one half (save for garnish] and roughly chop the other half. Core the plum tomatoes, and roughly chop. Slice and chop the onion into similar sized pieces. Mix all in a bowl. Cut 2 wedges out of lime and juice the rest. Add the lime juice to the bowl and season to taste with salt and pepper. Set aside. Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl. Rub evenly into the chicken breasts. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. To Plate: Place chicken on top of 1/2 cup rice. Top with avocado salsa. Place sliced avocado and lime wedges for garnish.
[Name] Deviled Eggs [AuthorId] 2001897388 [AuthorName] Tofu Spread [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-01-22T22:52:00Z [Description] Make and share this Deviled Eggs 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/53/49/92/XLCzG84Seg4SicmIWLMA_Deviled%20eggs.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["6", "1", "1/2", "1/2", "2 -3", "1", "1"] [RecipeIngredientParts] ["eggs", "tofu", "cucumber", "tomatoes", "lettuce", "pepper", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 234.9 [FatContent] 14.5 [SaturatedFatContent] 4.7 [CholesterolContent] 558.0 [SodiumContent] 218.2 [CarbohydrateContent] 5.8 [FiberContent] 1.0 [SugarContent] 3.0 [ProteinContent] 19.8 [RecipeServings] 2.0 [RecipeYield] 2 2 [RecipeInstructions] 1. Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes. 2. Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. 3. Slice eggs in half lengthwise, and carefully remove yolks. Spoon Tofu Spread into egg whites. Garnish, if desired. 4. Serve with lettuce, cherry tomatoes and cucumber. (Optional]. Tip: For extra flavor use the Mexican Tofu Spread. Ingredients. 6 large Eggs. Original Tofu Spread. 1/2 sliced cucumber. 1/2 cup sliced cherry tomatoes. 2-3 leaves lettuce. Dash of Pepper. Garnish: paprika/parsley. You can buy tasty Tofu Spread here https://tofuspread.com.
[Name] Eggplant 'Bacon' [AuthorId] 2000016082 [AuthorName] Dawn S. [CookTime] PT50M [PrepTime] PT15M [TotalTime] PT1H5M [DatePublished] 2018-01-22T22:53:00Z [Description] Make and share this Eggplant 'Bacon' recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["eggplant", "apple cider vinegar", "extra virgin olive oil", "maple syrup", "Dijon mustard", "fresh ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.8 [FatContent] 7.2 [SaturatedFatContent] 1.0 [CholesterolContent] 0.0 [SodiumContent] 469.0 [CarbohydrateContent] 10.2 [FiberContent] 5.0 [SugarContent] 4.5 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] 20 pieces [RecipeInstructions] 1. Preheat oven to 150 C°. Line 2 baking sheets with parchment paper. 2. Cut eggplant in quarters, lengthwise. Slice each quarter into long, thin strips best with a mandolina. 3. In a small bowl, whisk together olive oil, soy sauce, maple syrup, paprika, and liquid smoke. 4. Place eggplant slices onto baking sheets and brush both sides with sauce. Season with pepper. 5. Bake until eggplant is cooked through and beginning to get crisp, 45-50 minutes.
[Name] Chocolate Oatmeal Chunk [AuthorId] 2001842056 [AuthorName] Veronica S. [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-01-22T22:53:00Z [Description] Make and share this Chocolate Oatmeal Chunk recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "1 1/2", "1", "1/2", "1/2", "3", "1 1/2", "2", "1"] [RecipeIngredientParts] ["butter", "brown sugar", "granulated sugar", "eggs", "vanilla extract", "flour", "baking soda", "salt", "oats", "chocolate chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 123.4 [FatContent] 6.3 [SaturatedFatContent] 3.8 [CholesterolContent] 14.3 [SodiumContent] 67.2 [CarbohydrateContent] 15.9 [FiberContent] 1.3 [SugarContent] 8.5 [ProteinContent] 2.1 [RecipeServings] 60.0 [RecipeYield] 60 cookies [RecipeInstructions] Beat together butter and sugars until light and fluffy in a large bowl. Add eggs and vanilla extract. Combine flour and baking soda in a small bowl and beat well with butter mixture. Stir in oats, coconut, chocolate chips & almonds. Drop 1 tablespoon batter onto ungreased baking sheet. Bake at 350 degrees for 10-12 minutes or until golden brown. Let cool 2 minutes before moving to cooling rack.
[Name] Elk Paprikash [AuthorId] 2000929690 [AuthorName] Gail L. [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-22T22:53:00Z [Description] Make and share this Elk Paprikash recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/4", "1/4", "1", "1", "1/4", "1 1/2", "3", "2", "1", "2", "1/2", "1/2", "1/2", "1/4", "6"] [RecipeIngredientParts] ["all-purpose flour", "sweet Hungarian paprika", "dried marjoram", "salt", "pepper", "sirloin tip steaks", "olive oil", "margarine", "butter", "onion", "garlic cloves", "dry red wine", "beef", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 755.3 [FatContent] 44.2 [SaturatedFatContent] 15.0 [CholesterolContent] 155.2 [SodiumContent] 516.9 [CarbohydrateContent] 51.9 [FiberContent] 4.1 [SugarContent] 4.1 [ProteinContent] 33.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large plastic food storage bag, combine flour, 1 tablespoon paprika, the marjoram, salt and pepper. Add Elk pieces, seal bag and shake to coat. In 12-inch nonstick skillet, heat oil and margarine over medium heat. Add Elk pieces, onion and garlic. Cook for 5 to 7 minutes, or until meat is browned, stirring frequently. Stir in remaining 3 tablespoons paprika, the wine and stock. Bring to a boil. Reduce heat to medium-low. Simmer for 20 to 30 minutes, or until sauce is thickened, stirring occasionally. Increase heat to medium. Stir in juice. Simmer for 8 to 10 minutes, or until sauce is thickened, stirring frequently. Remove from heat. Stir in sour cream until blended. Serve paprikash over noodles.
[Name] Basic Bacon Wrapped Brussel Sprouts [AuthorId] 1249396 [AuthorName] Loves To Cook but N [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-01-22T22:53:00Z [Description] Savory Brussel Sprouts wrapped in Bacon...basic yummy side dish. No complicated ingredients or instructions. Nothing sweet. Just simple directions when I couldn't find any. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 60 Mins", "Beginner Cook", "Easy"] [RecipeIngredientQuantities] ["22", "12", NA] [RecipeIngredientParts] ["Brussels sprouts", "bacon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 431.1 [FatContent] 38.9 [SaturatedFatContent] 12.9 [CholesterolContent] 57.8 [SodiumContent] 732.7 [CarbohydrateContent] 8.8 [FiberContent] 3.0 [SugarContent] 2.0 [ProteinContent] 12.8 [RecipeServings] 4.0 [RecipeYield] 22 Sprouts [RecipeInstructions] Preheat oven to 400°. Salt & Pepper to taste the Brussels Sprouts before wrapping each one in a half strip of bacon. Place on a foil lined baking sheet and bake for 30 minutes.
[Name] Stella's Chicken Afritada [AuthorId] 2001922804 [AuthorName] Stella A. [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-23T21:01:00Z [Description] Make and share this Stella's Chicken Afritada 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/53/49/97/LE2UIevQSWy9hR22FPcD_IMG_1662.JPG" [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "3", "1", "1", "1", "4", "1 1/2", "2", "2", "1"] [RecipeIngredientParts] ["chicken", "red bell pepper", "potato", "carrots", "bay leaves", "tomato sauce", "onion", "garlic cloves", "water", "salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 632.4 [FatContent] 41.3 [SaturatedFatContent] 10.7 [CholesterolContent] 170.1 [SodiumContent] 564.6 [CarbohydrateContent] 19.1 [FiberContent] 3.6 [SugarContent] 5.8 [ProteinContent] 44.9 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Heat cooking oil in a pan. saute garlic and onions. Add chicken pieces and cook until brown on both sides. add tomato sauce, chicken cube seasoning, bay leaves and water bring to boil. add potatoes, bell pepper and carrots. Simmer until desired sauce consistency. dash salt and pepper to taste. Serve in a bowl.
[Name] Chicken Helper : Chicken Enchilada Copycat [AuthorId] 2379245 [AuthorName] apricot 123 [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-01-23T21:07:00Z [Description] Make and share this Chicken Helper : Chicken Enchilada Copycat recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Rice", "Meat", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2 - 2", "1", "2", "4", "1 1/2", "2", "3", "1 1/2", "1/2", "1/2", "1", "1/2", "1/2", "1", "1/2"] [RecipeIngredientParts] ["chicken breasts", "black beans", "rice", "tomato paste", "milk", "cheddar cheese", "butter", "margarine", "milk", "onion powder", "garlic powder", "sugar", "stevia", "cayenne pepper", "cumin", "salt", "cornstarch"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 743.3 [FatContent] 33.8 [SaturatedFatContent] 17.5 [CholesterolContent] 144.5 [SodiumContent] 956.5 [CarbohydrateContent] 65.4 [FiberContent] 1.9 [SugarContent] 4.7 [ProteinContent] 42.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Dice and brown chicken breast in butter until cooked. Cook rice. Add sauce, black beans and tomato paste to pan of cooked chicken. Simmer until slightly thickened. Stir in grated cheese. Ladle chicken and sauce over rice and top with additional shredded cheese and sour cream as desired. (You may alternatively stir rice into sauce and combine right away.].", "Rice: combine 2 cups white rice and 3 cups water, bring to a light boil. Cover and reduce heat to medium - low. Simmer covered 20 minutes or until all water is absorbed. Fluff with fork." ]
[Name] Homemade English Muffins [AuthorId] 644902 [AuthorName] Ravenseyes [CookTime] PT13M [PrepTime] PT2H [TotalTime] PT2H13M [DatePublished] 2018-01-23T21:08:00Z [Description] This recipe is a cumulative adventure into the art of making a homemade English Muffin. After much research and recipe reading I believe I have learned not only about this muffin but about Bread Making in general. It has been a long time desire to make these little gems however I believe I thought I would be making the same muffin I was used to buying in the store. Instead I have gained a new appreciation for this delightful breakfast bread that can be both sweet, creamy and buttery, done with whole wheat or it can be done with the taste of sourdough. Not one lets you down, a taste so unique in its own way. I hope you explore all the options of this tasty treat whether used for breakfast or to make a little treat like a personal sized lunch pizza.....its uses are limited only to your imagination. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/644902/ek9BjbtyRFWQNSLqD2aR_English%20Muffin%20Cookking.jpg" [RecipeCategory] Breads [Keywords] ["Breakfast", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "3 1/2", "1", "1/2", "1/4", "1", "3", "1/2", "1/2"] [RecipeIngredientParts] ["water", "honey", "fast rising yeast", "butter", "salt", "flour", "cornmeal", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.5 [FatContent] 12.4 [SaturatedFatContent] 7.6 [CholesterolContent] 31.5 [SodiumContent] 302.9 [CarbohydrateContent] 31.6 [FiberContent] 1.5 [SugarContent] 3.5 [ProteinContent] 4.6 [RecipeServings] 12.0 [RecipeYield] 12 muffins [RecipeInstructions] In a small bowl take water 110 degrees add Yeast, Malt if using and Honey and whisk to combine, set aside for 15 to 20 minutes until foamy. Heat Milk to scalding, I did mine in the Microwave for approximately 1 min 20 seconds. Use your own judgement you don't want to burn the milk but you want to get it to a boiling stage that's why the microwave works better. Add Butter and allow to melt and cool down. Take Yeast mixture and add to your Stand Mixer with the dough hook attached, making sure to scrap anything at the bottom of the bowl out if not dissolved. Add 1/2 of the flour and mix very well, starting out slowly so as not to spray flour everywhere. Add your beaten egg and on medium beat the dough for 3 to 4 minutes. Add salt, Milk and Butter mixture and add 1 cup flour. Mix slowly until flour is absorbed and then beat on medium until your dough comes together 4 minutes at least -- if it is slightly stick that is fine, if its very sticky add Flour 1Tbsp at a time. You do not want a hard dough. Remove the dough hook and transfer to a large bowl cover with Plastic wrap and towel. Let rise for 1 hour or until doubled in volume in a warm non drafty area. Transfer dough to a lightly floured surface. Deflate dough and roll gently with the heel of the palm of your hand rolling forward into the dough catching some flour to make a very elastic dough. Shape into a ball and divide in half and than half again until you get to 10 large or 12 slightly smaller pieces. The most important part is to get them equal size, they will cook more evenly. Line a cookie sheet with parchment paper and sprinkle with an even amount of Cornmeal, not to cover but so that you can get it on the bottom of the English Muffin (I did both sides you chose what you like of course if you do both sides you will need more Cornmeal]. Take your equal portions of the dough and roll as though you were making a dinner roll. Place on the cookie sheet and squish into the cornmeal with your palm -- they should be about 1/2 inch thick. Cover with a dry, clean towel and allow to double in volume. Meanwhile prep your Cast Iron Pan (I used a 12 inch pan], heat to medium low -- you don't want it at medium but medium low this is a slow process. You want to get a crisp on the bottom and top but you also want to cook the dough thru and thru. Add Clarified Butter to make a little layer on the bottom of the pan add your proofed Muffins being careful not to over crowd your pan or to deflate your precious little muffins, I used a very sharp metal spatula. Cook for 7 minutes on the first side and flip, cook for 6 more minutes. I am going to suggest you do what I did since this was my first time making them, I took one muffin and cooked it 7 on one side - if you are smelling something burning your pan is too hot. Flip and try 6 minutes on the second side - if you see its not getting browned adjust your heat according likewise if its smelling burnt lower it. Set this test Muffin to the side, remove your pan from the stove and allow muffin to cool. With a fork separate the muffin in half -- you don't want a doughy center. Adjust all times and temps accordingly. Bring your pan back to temp and repeat for all muffins. I will also suggest you do what I did and just take a paper towel and clean the Cast Iron after each set of your English Muffins. Re add your Clarified Butter and repeat till done. Transfer your cooked Muffins to a cooling rack. I couldn't wait for that first muffin -- but please don't use a knife to cut your muffin or squish it -- use the fork technique and open it gently. Lastly enjoy your accomplishment -- butter and jam or an egg sandwich. Freeze well.
[Name] Healthy Banana Pancakes [AuthorId] 2001842056 [AuthorName] Veronica S. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-23T21:10:00Z [Description] Make and share this Healthy Banana Pancakes recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1", "1", "1/4"] [RecipeIngredientParts] ["banana", "eggs", "vanilla extract", "baking powder", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 265.9 [FatContent] 10.2 [SaturatedFatContent] 3.4 [CholesterolContent] 372.0 [SodiumContent] 506.8 [CarbohydrateContent] 31.4 [FiberContent] 4.6 [SugarContent] 15.3 [ProteinContent] 14.0 [RecipeServings] 1.0 [RecipeYield] 10 Silver Dollar Pancakes [RecipeInstructions] Mash up peeled banana. Scrabble eggs and add with banana. Then add baking powder, vanilla, cinnamon and nutmeg. Melt 1 tbsp of butter in frying pan. Fry 1/4 cup of batter per pancake. Serve with syrup or powdered sugar.
[Name] Pork Sausage, Mild. Two Savory Recipes. [AuthorId] 1942734 [AuthorName] C. Rhoades [CookTime] nan [PrepTime] PT1H30M [TotalTime] PT1H30M [DatePublished] 2018-01-23T21:11:00Z [Description] Home made Italian sausage or bratwurst for fresh link, bulk or patties. Both recipes copped from a 4th generation Chicago restaurateur I worked for in the late 70's. Primo, Classic spot on flavor. [Images] character(0) [RecipeCategory] Pork [Keywords] ["Meat", "High Protein", "High In...", "< 4 Hours"] [RecipeIngredientQuantities] ["9 -10", "2", "1", "3", "2", "3", "1", "1/2", "2/3", "1/2", "2", "1", "1", "2", "1", "2", "1", "2/3", "1/2"] [RecipeIngredientParts] ["salt", "msg", "fennel seeds", "black pepper", "garlic powder", "onion powder", "anise seed", "powdered milk", "salt", "msg", "sugar", "coarse black pepper", "ground ginger", "anise seed", "ground mace", "powdered milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1130.0 [FatContent] 76.8 [SaturatedFatContent] 27.9 [CholesterolContent] 317.8 [SodiumContent] 3451.3 [CarbohydrateContent] 13.4 [FiberContent] 1.9 [SugarContent] 8.8 [ProteinContent] 91.0 [RecipeServings] nan [RecipeYield] 9-10 pounds [RecipeInstructions] 1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2” cubes. 2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process. 3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer. Notes: All spoons are full mounded measurements, but no higher than salt would form. It’s imperative to keep the pork ice cold (preferably slightly frozen] every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout. Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature. If delayed overnight, (not recommended] immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness. In essence, there’s only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.
[Name] Mango-Avocado Salsa [AuthorId] 386585 [AuthorName] JackieOhNo [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-23T22:40:00Z [Description] This has such a light, bright, and addictive taste!  It is the perfect marriage of sweet and spicy, and is always a big hit!  It is important to dice the mango and avocado the same size!  This excellent served with tortilla chips or over tacos! [Images] character(0) [RecipeCategory] Mango [Keywords] ["Tropical Fruits", "Avocado", "Fruit", "Vegetable", "Mexican", "Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "1/3", "2", "1", "1"] [RecipeIngredientParts] ["mango", "avocado", "red onion", "fresh cilantro", "salt", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 169.7 [FatContent] 9.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 588.4 [CarbohydrateContent] 23.5 [FiberContent] 6.1 [SugarContent] 15.5 [ProteinContent] 2.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Stir together the avocado and lime juice. Stir in the mango, onion, hot pepper, red onion, cilantro, and salt (to your taste]. Enjoy!
[Name] Cauliflower in Spicy Chipotle-Pineapple Sauce [AuthorId] 508198 [AuthorName] candaceshaw [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-01-23T23:14:00Z [Description] I use this as a filling for tacos (with feta) and as a light lunch (with avocado) and it's quick, tasty, and filling. [Images] character(0) [RecipeCategory] Lunch/Snacks [Keywords] ["Mexican", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "1/2", "1/4", "2", "2", "1", "1/2", "1", "1/2"] [RecipeIngredientParts] ["garlic cloves", "chili powder", "paprika", "chipotle chiles in adobo", "white vinegar", "fresh pineapple chunks", "olive oil", "cauliflower", "sweet onion", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 241.5 [FatContent] 10.8 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 152.9 [CarbohydrateContent] 36.0 [FiberContent] 8.5 [SugarContent] 20.4 [ProteinContent] 5.9 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] ["In a high-powered blender or food processor combine the garlic, chili powder, paprika, chipotle chilies, pineapple juice, vinegar and 1 cup of the pineapple chunks. Blend until completely smooth. Set the pineapple sauce aside.", "Heat a large skillet over medium-high heat and add the olive oil. Add the cauliflower and onions, season with salt + pepper. Cook for 12-15 minutes or until the cauliflower is tender and the onions have caramelized.", "Reduce the heat to low stir in the pineapple sauce, the remaining cup of pineapple chunks and the jalapeno. Simmer for 8-10 minutes or until the sauce has reduced and coats the cauliflower, there will still be sauce left in the pan, this is good. Remove from the heat and stir in the cilantro." ]
[Name] Artichokes in Lemon Garlic Sauce [AuthorId] 355282 [AuthorName] ms.susan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-24T00:30:00Z [Description] After wondering what I could do with a tin of artichoke hearts I found and modified this recipe that I found on the internet.
[Name] Easy Spaghetti Bolognese [AuthorId] 233780 [AuthorName] JoyfulCook [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-24T14:36:00Z [Description] Easy on the pocket - easier to cook and delightful to eat. full of flavour and the hint of chilli gives it that lift - a favourite with all the family. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/05/u4gBSc18QP2px3kxRYlj_P1090131%202.jpg" [RecipeCategory] European [Keywords] ["< 30 Mins", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "500", "1/2", "1", "1", "1", "1", "1/4", "1/4", "1", "350", NA] [RecipeIngredientParts] ["beef", "garlic clove", "onion", "celery rib", "carrot", "tomato puree", "dried oregano", "beef bouillon cube", "chili sauce", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.4 [FatContent] 21.7 [SaturatedFatContent] 8.5 [CholesterolContent] 27.4 [SodiumContent] 1453.4 [CarbohydrateContent] 22.5 [FiberContent] 6.3 [SugarContent] 11.7 [ProteinContent] 5.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] heat oil in Medium sauce pan, add onion and garlic, stir until soft, add the meat, breaking it up with fork and cook until its browned. Add the bottle of tomato and chilli sauce and all the ingredients except the carrot, simmer for at least 20 minutes, adding a little water if it gets too dry, but only a little, then add the grated carrot and cook until its soft. this is enough for 4 - 5 servings.
[Name] Asparagus-English Muffin Bake [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT45M [PrepTime] PT30M [TotalTime] PT1H15M [DatePublished] 2018-01-24T15:20:00Z [Description] Make and share this Asparagus-English Muffin Bake recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/06/Uic0deQsSeeit7h4Masp_IMG_0673.JPG" [RecipeCategory] Breakfast [Keywords] ["Ham", "Pork", "Meat", "Baking", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "5", "2", "1 1/2", "1/2", "8", "2", "1", "1", "1/2"] [RecipeIngredientParts] ["fresh asparagus", "English muffins", "colby-monterey jack cheese", "cooked ham", "red bell pepper", "eggs", "milk", "salt", "dry mustard", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.8 [FatContent] 20.8 [SaturatedFatContent] 10.3 [CholesterolContent] 243.5 [SodiumContent] 688.7 [CarbohydrateContent] 22.1 [FiberContent] 2.7 [SugarContent] 3.1 [ProteinContent] 26.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a 4-quart saucepan, boil asparagus pieces 1 minute. Drain and put in a large bowl of ice water to stop cooking process. Drain and pat asparagus dry with paper towels. Place English muffin halves, cut side up, to form a crust in a greased 13 x 9 inch pan. Cut the muffins to fill the empty spaces in the pan as needed. Layer asparagus, half the cheese, ham, and bell pepper over muffins. In a large bowl, whisk eggs, milk, salt, dry mustard and pepper. Pour the egg mixture evenly over muffins. Cover and refrigerate 2 hours or overnight. Remove from refrigerator before preheating the oven to 375 degrees. Bake 40-45 minutes, or until set in the center. Immediately sprinkle remaining cheese over top and serve.
[Name] Grape Vinaigrette [AuthorId] 2001948759 [AuthorName] metal7 [CookTime] PT11M [PrepTime] PT0S [TotalTime] PT11M [DatePublished] 2018-01-24T20:27:00Z [Description] Rare type but good vinaigrette or salad dressing. Goes well with salad containing green leaf, lettuce, carrot , beets. Whatever salad you may try this dressing on , don't forget the beets and carrot in that salad. [Images] character(0) [RecipeCategory] Salad Dressings [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2 1/2", "1 1/2", "1/4", "3/4", "1/2", "1 1/2", "2", "1/8", "2"] [RecipeIngredientParts] ["molasses", "Dijon mustard", "apple cider vinegar", "white wine vinegar", "kosher salt", "fresh ground pepper", "extra virgin olive oil", "dried oregano", "mandarin juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 51.4 [FatContent] 3.0 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 288.9 [CarbohydrateContent] 5.9 [FiberContent] 0.3 [SugarContent] 4.0 [ProteinContent] 0.2 [RecipeServings] 7.0 [RecipeYield] nan [RecipeInstructions] whisk together the first 5 elements. pour in olive oil and whisk. Then add the oregano and sumac and mix well.
[Name] English Muffins [AuthorId] 2012965 [AuthorName] haverman [CookTime] PT10M [PrepTime] PT2H [TotalTime] PT2H10M [DatePublished] 2018-01-24T22:03:00Z [Description] Delicious!! Very easy to make and much better than purchased English Muffins. A wide mouth glass jar is the perfect size for cutting the muffins. To get all the cracks and crevices to hold butter and jams, be sure to use the tines of a fork to make holes around the sides and then tear it open - don't cut them in half with a flat knife [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2012965/dgrWr8PqTcWJbZgOqIld_dsc_1481-crop-edit.jpg" [RecipeCategory] Breads [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2 1/2", "1", "1", "1/4", "1", "1", "1"] [RecipeIngredientParts] ["bread flour", "sugar", "salt", "instant yeast", "butter", "milk", "egg"] [AggregatedRating] 4.0 [ReviewCount] 1.0 [Calories] 171.0 [FatContent] 3.2 [SaturatedFatContent] 1.7 [CholesterolContent] 27.9 [SodiumContent] 291.9 [CarbohydrateContent] 29.5 [FiberContent] 1.1 [SugarContent] 1.5 [ProteinContent] 5.5 [RecipeServings] 9.0 [RecipeYield] 9 Muffins [RecipeInstructions] Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl. Heat milk, beaten egg and butter to between 120° and 130°. Add butter, egg and milk to flour mixture and mix to form a soft dough ball. Knead dough about 8 minutes using the stand mixer dough hook. Lightly oil a large bowl and transfer dough to bowl or add a little oil to the mixer bowl and coat dough with oil. Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size. Lightly dust a 12x18 baking sheet with corn meal. Dust work surface with flour and corn meal. Pat dough out to about 3/4 inch thick. Cut into 8 to 10 muffins, 3 inches in diameter, and transfer to baking sheet. Sprinkle with corn meal and cover with plastic wrap. Proof 30 to 45 minutes until nearly doubled in size. Preheat a non-stick griddle to about 330°F If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook. Cook muffins 6-7 minutes or until well browned but not burnt. Use a spatula to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
[Name] Healthy Lemon Chicken Salad [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-01-24T22:09:00Z [Description] Healthy Lemon Chicken Salad is a simple, delicious, low fat meal idea. Ready in just 20 minutes and packed with lean protein, vitamins, minerals and antioxidants, this is a great dinner for a busy weeknight! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/MOBB5kj2T4yJkNhE4zD5_2.jpg" [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3", "1/3", "1/2", "2", "2", "1", "1", "5", "8", "1"] [RecipeIngredientParts] ["boneless chicken breasts", "olive oil", "lemon juice", "dried rosemary", "dried oregano", "black pepper", "garlic powder", "lettuce", "sweet peppers", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 610.9 [FatContent] 39.0 [SaturatedFatContent] 7.5 [CholesterolContent] 92.8 [SodiumContent] 124.8 [CarbohydrateContent] 31.8 [FiberContent] 11.2 [SugarContent] 16.3 [ProteinContent] 35.0 [RecipeServings] 3.0 [RecipeYield] 3 Large Servings [RecipeInstructions] Heat oven to broil. In a large bowl, whisk together olive oil, lemon juice and spices. Add chicken breasts and turn to coat. Let stand 10 minutes. Place on broiler pan and broil 5 to 6 minutes per side, basting with extra marinade, until lightly browned and meat thermometer inserted into the thickest part of the breast registers 180 degrees. Remove from oven and set aside. Rinse lettuce and tear into bite sized pieces. My go to lettuce is typically endive or leaf lettuce, but you can use any. Drain and place in large bowl. Rinse and clean peppers. Cut into thin slices and add to bowl. Add dried cranberries. Drain olives and add to the bowl. Drain black beans and add to bowl. Cut chicken into 1\" cubes and add to bowl. Toss and serve with dressing of your choice. 2 to 3 Large Servings.
[Name] Pakora Batter [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-01-25T06:17:00Z [Description] Make and share this Pakora Batter 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/53/50/10/jfJ61ASsR0mUAEU1kONq_pakoras%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/10/QYtqUdQyQcOVMlTqCIy4_pakoras%200%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/10/U7U7uB3AQXityQkALj5W_frying%20chicken.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/10/lQTwA9eVR1yG1rN24Jon_cauliflower%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/10/ruyDhpkJSpOeEl53kvle_chicken%201%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/ooimyHRlS9KFhgD89yly_pakora%20batter%20m%20s.jpg"] [RecipeCategory] Indian [Keywords] ["Low Cholesterol", "< 15 Mins"] [RecipeIngredientQuantities] ["150", "1", "1", "1", "2", "2", "1", "2", "200"] [RecipeIngredientParts] ["chickpea flour", "salt", "bicarbonate of soda", "ground cumin", "ground coriander", "chili powder", "red chilies", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 171.7 [FatContent] 3.1 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 638.0 [CarbohydrateContent] 26.9 [FiberContent] 5.2 [SugarContent] 5.3 [ProteinContent] 9.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Sieve the gram flour and add the salt, bicarbonate of soda, ground rice, cumin, coriander, chili powder and green chilies. Mix well. Gradually add the water and keep mixing until a thick batter is formed. Coat your meat or vegetables and deep fry at around 180 degC until golden brown. Drain on absorbant paper.
[Name] Pomegranate Saffron Rice [AuthorId] 1803541378 [AuthorName] Late Night Gourmet [CookTime] PT45M [PrepTime] PT10M [TotalTime] PT55M [DatePublished] 2018-01-25T17:26:00Z [Description] You may notice that there are more than a few pomegranates in this preparation. I did crack open a pomegranate, and I was prepared to only use about half of the seeds. But, as I mixed them in, I realized that I loved the taste that the seeds added. So, the whole thing went into the dish. The rice is surrounded by homemade dim sum with a Chinese 5 Spice-infused dough. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803541378/S7hiBLHfSpK27KXybv2T_IMG_1133.JPG" [RecipeCategory] Lemon [Keywords] ["Brown Rice", "Rice", "Citrus", "Fruit", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "1/2", "1", "1 1/2", "3", "1", "1/4", "1", "2", "1", "1"] [RecipeIngredientParts] ["canola oil", "red onion", "brown rice", "turmeric", "saffron thread", "lemon", "asafoetida powder", "pomegranate", "kosher salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.6 [FatContent] 6.7 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 393.1 [CarbohydrateContent] 46.6 [FiberContent] 4.0 [SugarContent] 7.5 [ProteinContent] 4.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Heat oil at medium heat, then add onion pieces. Saute for about 5 minutes while occasionally scraping the pan. Add serrano pieces, stirring frequently for another minute. Watch out for the fumes, as these capsaicin in these peppers is quite potent. Add uncooked rice and stir to coat with the oil. Cook for another 3 minutes or so, stirring occasionally. Add vegetable stock and stir thoroughly. Bring to a boil, then reduce heat to medium-low and cover. Cook for 30 minutes or so, stirring occasionally. Continue cooking until the liquids have been absorbed. Stir in turmeric, saffron threads, lemon zest, and vandevi, and cook for another minute. For tips on seeding the pomegranate, refer to my Pomegranate Mango Chutney recipe (http://www.geniuskitchen.com/recipe/mango-pomegranate-chutney-526092]. Remove from heat. Strain pomegranate seeds to remove excess juices, then stir the seeds into the rice. Stir in salt, and add more to taste if desired. Serve immediately.
[Name] Pasta With Salmon and Spinach [AuthorId] 58382 [AuthorName] Phil Franco [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-01-25T17:42:00Z [Description] Dish contains salmon which contains good fats and oils and it has spinach which contains many vitamins [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["8", "8", "8", "8", "1", "1", "2", "2"] [RecipeIngredientParts] ["pasta", "spinach", "mushrooms", "salmon", "salt", "pepper", "chicken bouillon cubes", "white wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 665.0 [FatContent] 8.1 [SaturatedFatContent] 1.5 [CholesterolContent] 52.6 [SodiumContent] 2307.3 [CarbohydrateContent] 95.5 [FiberContent] 7.6 [SugarContent] 6.9 [ProteinContent] 45.7 [RecipeServings] 2.0 [RecipeYield] 2 dishes [RecipeInstructions] Fry salmon at medium heat. Use a fork to break up the salmon and remove from pan. Prepare pasta in a pot of water with boullion cubes. Fry mushrooms. for about 3 minutes and add spinach. Add 2 oz white wine followed by 4 oz of pasta cooking water. Return salmon to the pan along with the pasta and combine. Add salt and pepper to taste.
[Name] Bean and Barley Stew [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-01-25T18:00:00Z [Description] Make and share this Bean and Barley Stew 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/1802649943/tD7Q0tCAQAWRlSygXnfw_EC_Bean%20and%20barley%20stew.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Grains", "Beans", "European", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["450", "450", "150", "2", "2", "4", "300", "1", "100", "100", "1", "1", "1", "1500", "1", "1"] [RecipeIngredientParts] ["dry pinto beans", "dry pinto beans", "pearl barley", "onions", "garlic cloves", "carrot", "celery root", "pepper", "celery", "water", "sea salt", "ground black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 316.7 [FatContent] 7.8 [SaturatedFatContent] 1.2 [CholesterolContent] 0.0 [SodiumContent] 663.4 [CarbohydrateContent] 59.4 [FiberContent] 10.6 [SugarContent] 3.5 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans. Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside. In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes. Meanwhile, make a mirepoix (soffritto or Holy trinity] from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice. Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes. Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 – 30 minutes. Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente]. Season with ground black pepper and serve.
[Name] Not Your Average Potato Soup [AuthorId] 2001856332 [AuthorName] Sigrun S. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-25T21:21:00Z [Description] This recipe had to fit two requirements — it had to be relatively quick to make, and I had some potatoes that I wanted to use up. I started with a few staples that any good potato soup should contain — potatoes and carrots — the rest were vegetables and spices that I felt would be complementary flavors, which indeed they were. I hope you enjoy this as much as we did. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/14/hjUFqAj9Rh6CkH29rHQP_IMG_2837.jpg" [RecipeCategory] Vegetable [Keywords] ["Weeknight", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["8", "4", "1", "3", "2", "4", "1/4", "4", "1", "13", "2", "1", "1", "1/2", NA, "2"] [RecipeIngredientParts] ["yukon gold potatoes", "fennel bulb", "carrots", "turnips", "extra virgin olive oil", "dry white wine", "vegetable broth", "coconut milk", "garlic powder", "garam masala", "turmeric", "chives", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 479.2 [FatContent] 28.9 [SaturatedFatContent] 14.4 [CholesterolContent] 26.4 [SodiumContent] 484.1 [CarbohydrateContent] 42.4 [FiberContent] 6.7 [SugarContent] 5.8 [ProteinContent] 14.1 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Peel and wash potatoes, then cut into cubes. Wash carrots, turnips and fennel, then cut in small pieces. Slice the sausages. In a large pot, heat 2 tablespoons of the olive oil, and then sauté the vegetables for about 2-3 minutes. Add the wine and the vegetable broth and bring to a boil. Turn heat to low and let simmer for about 15-20 minutes. Purée the soup with an immersion blender (or use a regular blender or food processor]. Return the pot to the burner and add and mix in the coconut milk. Continue simmering for another 10 minutes. Add the peas about 5 minutes before the end. While the soup is simmering, heat the remaining 2 tablespoons olive oil in a frying pan. Sauté the sausages for about 4-5 minutes at medium heat. Add sausages to the soup. Add celery salt, garlic powder, garam masala, turmeric, salt and pepper. Adjust to taste as needed. Serve with a garnish of chopped chives or parsley.
[Name] Pan Fried Swai [AuthorId] 250131 [AuthorName] Joe Turner [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-01-26T20:09:00Z [Description] Make and share this Pan Fried Swai recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1", "1/4", "3", "2", "1", "1/2"] [RecipeIngredientParts] ["salt", "pepper", "mayonnaise", "eggs", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 390.8 [FatContent] 29.9 [SaturatedFatContent] 4.4 [CholesterolContent] 93.0 [SodiumContent] 617.5 [CarbohydrateContent] 24.1 [FiberContent] 0.9 [SugarContent] 0.2 [ProteinContent] 6.4 [RecipeServings] 4.0 [RecipeYield] 4 1/2 pound servings [RecipeInstructions] ["Cut 2 pounds of Swai fillets into about 1 inch by 1 inch pieces. Sprinkle fish with 1 teaspoon Vegeta seasoning, 1 teaspoon salt and 1/4 teaspoon pepper and mix.", "In a small bowl whisk together 3 tablespoons mayo and 2 eggs. Pour over seasoned fish and mix well. Let it marinade for at least 15 minutes.", "Cover the bottom of the pan with oil and preheat over medium heat. Coat pieces of fish in flour and fry for about 2 minutes on each side, or until golden brown.", "Pour out oil after each batch, wipe the pan with napkins (just please don’t burn yourself!], pour more oil in and fry some more. You will have to change the oil after every batch to keep the burned flour sticking to the fish." ]
[Name] Splenda Cake from the Splenda Website [AuthorId] 2001406068 [AuthorName] Janine [CookTime] PT59H [PrepTime] PT20M [TotalTime] PT59H20M [DatePublished] 2018-01-26T21:04:00Z [Description] Make and share this Splenda Cake from the Splenda Website recipe from Food.com. [Images] character(0) [RecipeCategory] Birthday [Keywords] "For Large Groups" [RecipeIngredientQuantities] ["3/4", "3", "1", "2 1/2", "1 1/4", "1", "1", "1/4", "1 1/2", "1 1/4"] [RecipeIngredientParts] ["butter", "eggs", "vanilla extract", "all-purpose flour", "cocoa powder", "baking soda", "baking powder", "water", "coffee", "2% low-fat milk", "Splenda sugar substitute"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.6 [FatContent] 11.1 [SaturatedFatContent] 6.6 [CholesterolContent] 59.6 [SodiumContent] 203.3 [CarbohydrateContent] 24.2 [FiberContent] 2.8 [SugarContent] 5.0 [ProteinContent] 5.4 [RecipeServings] 16.0 [RecipeYield] 1 Doubler Layer Cake [RecipeInstructions] Preheat oven to 350 degrees F. COAT two eight-inch cake pans with cooking spray. Dust with flour. Set aside. Beat butter at medium speed of an electric mixer until creamy; gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Add vanilla; mixing until blended. Combine flour, cocoa powder, baking soda, and baking powder in a medium mixing bowl. Set aside. Combine water or coffee and milk. Set aside. Add 1/2 of the flour mixture and mix on low speed until well blended. Add water and milk and mix on low speed until well blended. Add remaining flour mixture and beat at medium speed of an electric mixer until smooth. Spoon batter evenly into prepared pans. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
[Name] Cheater's Weeknight Fish Pie [AuthorId] 2001954559 [AuthorName] stephenstray29 [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-26T21:05:00Z [Description] Make and share this Cheater's Weeknight Fish Pie recipe from Food.com. [Images] character(0) [RecipeCategory] Weeknight [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["6 -8", "3 -4", "1 -2", "1/2 - 1", "2", "1/4 - 1/2"] [RecipeIngredientParts] ["salmon fillets", "herring fillets", "hard-boiled egg", "alfredo sauce", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 418.9 [FatContent] 15.2 [SaturatedFatContent] 5.4 [CholesterolContent] 172.3 [SodiumContent] 258.5 [CarbohydrateContent] 34.3 [FiberContent] 3.6 [SugarContent] 3.1 [ProteinContent] 35.6 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Microwave potatoes on high until completely cooked (5-7 minutes]. Set aside to cool. Skin salmon if necessary. Cut into 1/2 inch dice. Break smoked herring into bite-sized pieces, reserving any liquid. Quarter eggs. Arrange fish and eggs into 2 well-oiled/greased oven-proof ramekins (generous single serve size]. Drizzle any remaining packing liquid from herring over the fish and eggs. Cover with alfredo sauce. Tap ramekin on bench several times to allow sauce to completely coat the fish. Alternatively, mix gently with a spoon or fork so as to not break up egg too much. Roughly crush the microwaved potatoes with a masher or heavy drinking glass so as to leave chunks. Skin can be removed if preferred, but I leave it on for convenience and appearance. Mix 2/3 of the cheese with the potato (crushed as above, or leftover mashed potato]. Cover the fish mixture with the combined potato and cheese. Sprinkle remaining cheese on top. (Ramekins may be refrigerated at this point for later cooking- cook within 24 hours]. Bake at 350-375 F until sauce is bubbling and cheese is melted and brown on top. I use a toaster oven; if using a full-sized oven, or cook for a longer time. Serve with green salad. Variations: add capers, green olives, or herbs (dill and parsley] to sauce.
[Name] Spicy Red Curry Chicken in Crockpot [AuthorId] 189475 [AuthorName] AmandaMcG [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-01-26T22:43:00Z [Description]  This is an easy and delicious recipe. It’s spicy so you may need to adjust the ingredients if you don’t like really spicy food.  I make this without onions because my husband doesn’t like them,  but it would probably be better with onions added.  The chili peppers are very spicy so I would recommend using gloves to handle them. If you don’t use gloves, just make sure you don’t touch your eyes after touching the peppers! [Images] character(0) [RecipeCategory] Curries [Keywords] ["Chicken", "Poultry", "Meat", "Spicy"] [RecipeIngredientQuantities] ["1/2", "6", "14 1/2", "2", "1", "5", "3", "1", "5", "1", "8", "2"] [RecipeIngredientParts] ["chicken broth", "red curry paste", "coconut milk", "soy sauce", "brown sugar", "fresh ginger", "garlic cloves", "sweet potato", "chicken breasts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 495.5 [FatContent] 29.2 [SaturatedFatContent] 21.5 [CholesterolContent] 46.4 [SodiumContent] 433.6 [CarbohydrateContent] 40.9 [FiberContent] 6.3 [SugarContent] 14.4 [ProteinContent] 21.7 [RecipeServings] 4.0 [RecipeYield] 1 Crock pot [RecipeInstructions] Mix first 5 ingredients in crockpot. Remove stems from chili peppers and cut jalapeños in half and remove seeds. Put peppers, garlic and ginger in food processor and chop up as finely as possible. Add the mixture from the food processor to the crockpot. Add the last 3 ingredients to the crockpot. Mix. Cook on high for 4 hours or on low for 8 hours. Serve over rice.
[Name] Bourbon Maple Doughnut Glaze [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-01-29T16:32:00Z [Description] Make and share this Bourbon Maple Doughnut Glaze 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/53/50/19/2WRkUx5fSYOHzzUrUL5I_0299802_GK_GK-Now-200_The-Donut-Project_1x1_v2_H.JPG" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins"] [RecipeIngredientQuantities] ["1500", "200", "100", "75", "3", "1"] [RecipeIngredientParts] ["confectioners' sugar", "maple syrup", "water", "Bourbon", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 12949.3 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 857.9 [CarbohydrateContent] 3283.9 [FiberContent] 0.0 [SugarContent] 3212.2 [ProteinContent] 0.1 [RecipeServings] nan [RecipeYield] 1 1/2 quarts [RecipeInstructions] In a heat-proof bowl, scale-out all of the liquids and heat up in a double boiler on the stove. Meanwhile, scale-out the confectioner's sugar into a small mixer bowl. Add the heated liquids to confectioner's sugar. Mix on low until ingredients are incorporated. Stop the mixer and scrape the bowl with a rubber spatula. Mix on high until smooth. Place in a clean container. Use immediately or keep in an airtight container for up to 2 weeks.
[Name] "Buffalo Wing" Mushrooms [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-01-29T16:46:00Z [Description] Make and share this "Buffalo Wing" Mushrooms 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/53/50/20/nvdGAAv4QJaJfve0XGSI_0299801_GK_PSKitchen-Mushroom-Buffalo-Wings-16x9_v2_H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/20/wbUHunFZRgmNG9MxLdNR_0299801_GK_PSKitchen-Mushroom-Buffalo-Wings-16x9_v1_H.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "1 1/4", "1", "1", "13", "4 -5", "4"] [RecipeIngredientParts] ["mushrooms", "cornstarch", "all-purpose flour", "salt", "ground black pepper", "seltzer water", "panko breadcrumbs", "canola oil"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 2526.8 [FatContent] 224.5 [SaturatedFatContent] 17.5 [CholesterolContent] 0.0 [SodiumContent] 2560.9 [CarbohydrateContent] 113.0 [FiberContent] 7.1 [SugarContent] 8.8 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a medium-large mixing bowl, add in panko breadcrumbs and set aside. In a medium sized bowl, mix together flour, cornstarch, salt and black pepper. Slowly whisk in water, making sure that it is not clumpy. In batches of three to four, drop in hen of the woods mushrooms into slurry then promptly into breadcrumbs. Toss mushrooms in panko until the mushrooms are completely coated. Remove the mushrooms from bowl and set out on a baking tray, making sure not to stack them up. Bring four cups of canola oil up to 350°f in a two-quart pot (you may need more oil if you are using a larger pot, but just make sure that there is at least three inches of oil in your pot] and drop in mushrooms. Fry until golden brown and toss in hot sauce.
[Name] 7-Layer Elote Dip [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-01-29T16:57:00Z [Description] Make and share this 7-Layer Elote Dip recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/33186/kKgIyCKTBaHIChtKVchw_GK_GK-Now_Game-Day-Giorgio-Rapicavoli-7-Layer-Elote-Dip-and-Chips-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/21/8YUnQbUQju14Y3N3VsCj_GK_GK-Now_Game-Day-Giorgio-Rapicavoli-7-Layer-Elote-Dip-16x9-H.jpg"] [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", "1", "2", "1", "4", "16", "2", "1/2", "16", "1", "2", "1", "1", "1", "36"] [RecipeIngredientParts] ["avocados", "olive oil", "limes", "salt", "sour cream", "corn", "cilantro", "Cotija cheese", "green onion", "seasoning salt", "chili powder", "garlic powder", "corn tortillas"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 677.1 [FatContent] 41.2 [SaturatedFatContent] 16.8 [CholesterolContent] 72.6 [SodiumContent] 1316.7 [CarbohydrateContent] 65.5 [FiberContent] 13.6 [SugarContent] 8.2 [ProteinContent] 20.1 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] For the Guacamole: Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt. For the Corn: Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat. For the Sour Cream: To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag. For the Cilantro: Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use. For the Toasted Corn: Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture. For the Green Onion: Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use. Building the Dip: Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips. For the Spice Rub: Combine all of the spices and seasoned salt, and set aside until ready to use. For the Chips: Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.
[Name] Chai Creme Brulee [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-29T17:06:00Z [Description] Once you get the hang of making creme brulee it's pretty easy to experiment. Made this with an Indian meal, it was tasty! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "5", "1/4", "4"] [RecipeIngredientParts] ["chai tea teabags", "heavy cream", "sugar", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 569.3 [FatContent] 49.1 [SaturatedFatContent] 29.2 [CholesterolContent] 370.5 [SodiumContent] 54.6 [CarbohydrateContent] 29.1 [FiberContent] 0.0 [SugarContent] 25.3 [ProteinContent] 5.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Put tea bags in cream and bring to simmering. Then remove from heat and allow to steep another 10 minutes before removing tea bags. Meanwhile cream together egg yolks and sugar. After cream is done steeping SLOWLY pour into egg mixture, mixing continually. If you pour too fast you will cook the egg prematurely. Pour through a fine mesh strainer to remove any bits of egg and tea leaves that have escaped the tea bags. Divide mixture evenly between 4 ramekins and place in a brownie pan. Pour water into the pan making sure not to splash any into the ramekins. The water should come about 2/3 of the way up the sides of the ramekins. You are making a water bath that will help provide gentle heat to the custard. Bake at 350 for about 30 minutes, or until custards are set but jiggly. Remove from oven and water bath and allow custards to cool to room temperature (at least an hour]. Then cover and chill in the refrigerator at least 4 hours, or up to 2 days. When ready to serve, top each with about 1/2 a tbsp of sugar and caramelize with a blowtorch (or try using your broiler, but be super careful not to burn the sugar]. Depending on the shape of your ramekins you may need more sugar than this.
[Name] Pistachio Cookies [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT12M [PrepTime] PT10M [TotalTime] PT22M [DatePublished] 2018-01-29T17:40:00Z [Description] A good way to use the extra egg whites left over from creme brulee. Got this recipe from sortedfood.com [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["150", "70", "70", "3"] [RecipeIngredientParts] "sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 116.8 [FatContent] 6.7 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 80.7 [CarbohydrateContent] 11.4 [FiberContent] 1.5 [SugarContent] 8.2 [ProteinContent] 4.2 [RecipeServings] 10.0 [RecipeYield] 10 cookies [RecipeInstructions] Preheat oven to 350 fahrenheit. Combine all ingredients and roll into small balls, somewhere between a quarter and a ping-pong ball in diameter. Line a cookie tray with parchment paper and place cookies onto tray. Bake 10-12 minutes or until they begin to brown on top. Serve hot. You can play with the flavor, adding north African, middle eastern, or Indian spices. I made this with chai creme brulee which was already strongly flavored so it didn't need any spice.
[Name] Potato and Roasted Cauliflower Soup [AuthorId] 166605 [AuthorName] Amedeane [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-01-29T22:55:00Z [Description] Make and share this Potato and Roasted Cauliflower 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/submissions/recipe/166605/9hSZpylZST7qyP13vZQO_8B23B8A2-ED37-4976-814E-BD923C1E3951.jpeg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["6 -8", "1", "1", "16", "6", "1", "1/2", "1/4", "1/2", "2", "1/4"] [RecipeIngredientParts] ["russet potatoes", "cauliflower", "heavy cream", "monterey jack and cheddar cheese blend", "water", "salt", "black pepper", "paprika", "extra virgin olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 518.5 [FatContent] 35.4 [SaturatedFatContent] 18.7 [CholesterolContent] 91.3 [SodiumContent] 649.7 [CarbohydrateContent] 33.3 [FiberContent] 5.2 [SugarContent] 3.0 [ProteinContent] 19.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425. Wash and chop cauliflower into individual florets. Drizzle cauliflower with olive oil and roast in 425 degree oven for 15-30 minutes. Peel, chop into 1” pieces and boil potatoes in 6 cups or water until tender and easily pierced with a fork. Add 1 cup of cream (can be substituted with milk or half and half. Add 2 cups spinach. Add 16 oz cheddar jack. Add seasonings: salt, pepper, garlic salt, paprika, adjusting amount for your personal preference or dietary restrictions. Add any other spices that you think may compliment a cheesy potato soup. If you are a meat eater you can replace the water to boil the potatoes with chicken stock. If you’re a vegetarian but want more robust flavors replace the watr. If I were a meat eater I may add some ham or bacon. Cook on medium until it starts to thicken, stirring frequently to keep it from sticking to the bottom. The leftovers will get more robust and thick.
[Name] Sandwich With Mexican Tofu Spread and Grilled Zucchini [AuthorId] 2001897388 [AuthorName] Tofu Spread [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-01-29T22:55:00Z [Description] Ingredients 1 zucchini olive oil sea salt Mexican Tofu Spread 1 loaf of bread chilli flakes (optional) or chive (optional) [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001897388/gl3waEzQmuUy46XJfMl6_recipe07.jpg" [RecipeCategory] Vegan [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "1"] [RecipeIngredientParts] ["zucchini", "olive oil", "sea salt", "zucchini", "tofu"] [AggregatedRating] nan [ReviewCount] nan [Calories] 565.3 [FatContent] 7.2 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 1037.7 [CarbohydrateContent] 107.3 [FiberContent] 6.8 [SugarContent] 13.5 [ProteinContent] 17.6 [RecipeServings] 2.0 [RecipeYield] 2 2 [RecipeInstructions] Ingredients. 1 zucchini. olive oil. sea salt. Mexican Tofu Spread. 1 loaf of bread. chilli flakes (optional] or chive (optional]. Preparations. 1. Preheat grill or frying pan to hot. 2. Slice zucchini into thin circles. Brush one side of each strip with a little oil. 3. Lay the zucchini slices, oil side down, on the hot surface. Cook for 2 minutes on each side until done. Sprinkle with sea salt. 4. Slice the bread, spread Mexican Tofu Spread, and layer the zucchini on top. 6. Add herbs if using, chilli flakes or chive. 6. Top with other slice or leave open. You can buy tasty Tofu Spread here https://tofuspread.com.
[Name] Bread Pudding [AuthorId] 2000378667 [AuthorName] ljc282000 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-01-29T22:55:00Z [Description] Make and share this Bread Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] "Easy" [RecipeIngredientQuantities] ["2", "1/4", "3/4", "2", "1/2", "4 -5", "1/2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["milk", "margarine", "brown sugar", "eggs", "salt", "raisins", "vanilla", "cinnamon", "nutmeg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 449.8 [FatContent] 8.5 [SaturatedFatContent] 4.0 [CholesterolContent] 110.1 [SodiumContent] 629.6 [CarbohydrateContent] 84.0 [FiberContent] 2.0 [SugarContent] 53.0 [ProteinContent] 11.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1 Heat milk and margarine in casserole. 2 Add brown sugar,eggs,salt,bread pieces,raisins,vanilla,cinnamon and nutmeg. Bake at 350 degrees for 1 hour.
[Name] Brandi's Favorite Pizza [AuthorId] 2001957132 [AuthorName] Brandi T. [CookTime] PT15M [PrepTime] PT50M [TotalTime] PT1H5M [DatePublished] 2018-01-29T22:56:00Z [Description] This is by far the best pizza crust we have come up with, after tweaking and modifying several we has liked but weren't completely satisfied with. This crust came out firm but not brittle and browned nicely on the top and bottom. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001957132/WPCzQvYXRcmUJcKyRwZC_pizza.jpg" [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "Bread Machine", "Small Appliance", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "1 1/2", "2", "1", "3 1/2", "1", "1", "1", "2 1/4"] [RecipeIngredientParts] ["warm water", "brown sugar", "honey", "bread flour", "salt", "garlic powder", "oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.3 [FatContent] 3.1 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 393.3 [CarbohydrateContent] 64.1 [FiberContent] 2.5 [SugarContent] 7.5 [ProteinContent] 8.2 [RecipeServings] 6.0 [RecipeYield] 2 16 [RecipeInstructions] ["Preheat oven and pizza stone to 450f.", "Place ingredients in bread machine in the order listed, making a small pocket in center of flour mixture for the yeast.", "Select dough cycle..", "Let dough rise for at least 20 minutes. Pound down and divide into two balls.", "Roll out or hand form crust. (see note].", "Form the pizza dough in two standard 16 inch pizza pans sprayed lightly with cooking spray.", "Perforate center of crust with a fork in multiple areas to prevent bubbles.", "Let dough set for another 10 minutes.", "Spread pizza sauce on dough 1/2 inch from edges. Brush butter or olive oil on exposed edges.", "Pre-Bake while still in pizza pan 6 minutes at 450F (pop any dough bubbles that may occur].", "Remove from oven. Remove crust from pizza pan with metal spatula and place on pizza peel.(The peel isn’t necessary but makes it easier to slide the pizza onto the stone in the oven].", "Finish dressing pizza as desired and place pizza crust directly on pizza stone and bake for additional 8-12 minutes, depending on how dark you want your crust.", "Let pizza cool for a few minutes before slicing.", "While mixing, scrape sides of bread machine pan with plastic spatula to ensure complete mixing and add additional flour as needed to barely remove stickiness from the dough ball. Sides of mixing pan should appear clean with smooth dough ball in center when desired dough consistency is achieved.", "Note: To achieve the desired crust firmness I have a two-step process which produces a picture perfect pizza that still has all the benefits of pizza stone baking. It also makes dressing and handling of the pizza MUCH easier." ]
[Name] WHOLE DUCK IN GLOSSY ORANGE SAUCE [AuthorId] 2001630712 [AuthorName] Pauline S. [CookTime] PT2H [PrepTime] PT2H30M [TotalTime] PT4H30M [DatePublished] 2018-01-29T22:56:00Z [Description] An Old-fashioned and delicious recipe that we like to do in France during Christmas time! I hope you will enjoy this recipe as much as we do! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001630712/zWNtxidYTVCHbsCnAXsy_fullsizeoutput_10d2.jpeg" [RecipeCategory] Poultry [Keywords] ["Fruit", "Meat", "European", "Christmas", "Thanksgiving", "Sweet"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1 3/4", "2", "150", "200", "2", "80", "50", "200", "3", "1", "2"] [RecipeIngredientParts] ["shallots", "carrot", "bay leaf", "rosemary sprig", "olive oil", "chicken broth", "sugar", "duck", "cornflour", "oranges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2014.1 [FatContent] 179.7 [SaturatedFatContent] 58.9 [CholesterolContent] 332.8 [SodiumContent] 405.1 [CarbohydrateContent] 44.2 [FiberContent] 2.4 [SugarContent] 35.8 [ProteinContent] 53.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the duck: Preheat the oven to 150 ° C. Peel and thinly slice the shallots. Peel and roughly slice the carrot, then put in a baking dish (that can contain the whole duck] with the shallots, bay leaf and rosemary. Wash the inside and outside of the duck, wipe well, then rub with salt and pepper. Heat the olive oil in a large saucepan and brown the duck on all sides until it turns golden brown. Place the duck over the vegetables and sprinkle with orange juice (200ml] and chicken broth. Cook the duck in the oven at medium height for about 2 hours, basting with the cooking juice every 20 minutes. . Keep the duck warm in the oven at 100 ° C if needed. For the sauce: 45 minutes before the duck is done cooking in the oven, start by taking some cooking juice from the baking dish for the sauce. . Caramelize the sugar in a saucepan over medium heat. Deglaze with orange juice (200ml] and cooking juice, add the white balsamic vinegar, then reduce the sauce in half for about 30 minutes, without covering the sauce pan. Add in salt and pepper to taste. Mix the cornflour with a little bit of cold water and add to the sauce. Wash the orange in hot water, wipe it and remove the zest in thin strips with a zest knife (a standard knife will do great too]. Blanch the orange zest in the boiling water for about 1 minute, pour into a colander and let it drip. Carefully peel the two oranges, then cut fillets (medium thick] by removing skin and seeds. Finally, filter the sauce with a colander, add the fillets and orange zest, then serve immediately with the duck.
[Name] DIVINE SMOKED DUCK BREAST AND ROASTED APPLES [AuthorId] 2001630712 [AuthorName] Pauline S. [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2018-01-29T22:56:00Z [Description] This is my go-to recipe when I want to impress somebody but don't have really time, so it's a really easy and quick recipe and yet very tasty! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/29/GPBEtSmlQVy9rTJO2XPC_B221B64E-9903-4AF9-8FC5-089D522FCD95.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/29/aOhzkiOZRlS8HIv0sH4y_D9941F91-2D4B-4B84-90BC-CD073D9553E7.jpeg"] [RecipeCategory] Poultry [Keywords] ["Apple", "Greens", "Fruit", "Vegetable", "Meat", "European", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "4", "3 1/2", "1", "1", "1/2", "2", "200", "150", "60", "1", "2", "4", "2"] [RecipeIngredientParts] ["apples", "unsalted butter", "sugar", "cinnamon", "lemon", "honey", "lettuce", "hazelnuts", "shallot", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 568.6 [FatContent] 35.1 [SaturatedFatContent] 9.2 [CholesterolContent] 26.7 [SodiumContent] 144.1 [CarbohydrateContent] 63.7 [FiberContent] 12.6 [SugarContent] 42.7 [ProteinContent] 10.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Reduce the apple juice until only 50 ml remains.", "Cut the apples in four quarters and then in thiner slices (french fries style] but leaving on every slice one side with the skin of the apple.", "Heat the butter in a pan and roast the pieces of apple. Add in sugar and lemon juice. .", "Remove from heat and let cool.", "Add in the boiled apple juice and honey, then mix with the apples. I use the Leatherwood Tasmanian Honey that is more consistent and stronger in taste than regular honey (like Acacia].", "Chop the hazelnuts and grill them in a fat-free pan until they start to smell. You can substitute hazelnuts for pinenutes (no need to roast them].", "Peel the shallot, slice it into small cubes and mix with the balsamic vinegar, olive oil, salt and pepper to taste. Season the young lettuce with this vinaigrette. Add on top of the lettuce the slices of roasted apples and smoked duck breast. Personally I add in my plate a little bit of the juice cooking from apples as well because I find it delicious. Top everything with roasted hazelnut or pinenutes." ]
[Name] Duncan Hines Vegan Cakes [AuthorId] 2001955694 [AuthorName] Vaishnavi J. [CookTime] PT40M [PrepTime] PT3M [TotalTime] PT43M [DatePublished] 2018-01-29T22:57:00Z [Description] This recipe makes using Cake Mixes much easier, especially for people who can't eat eggs, milk and/or direct animal products (such as enzymes!) For an elaborate list of which of the products are accidentally vegan, please visit this site: http://www.isitvegan.com/2011/07/05/are-any-duncan-hines-cake-mixes-or-frostings-vegan/ [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001955694/tMnmr23Tn6i7bwjazFrD_IMG_8144.JPG" [RecipeCategory] Dessert [Keywords] ["Sweet", "Weeknight", "Birthday", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["43", "10"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 45.8 [FatContent] 1.2 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 71.4 [CarbohydrateContent] 8.4 [FiberContent] 0.1 [SugarContent] 5.9 [ProteinContent] 0.5 [RecipeServings] nan [RecipeYield] 12 Slices [RecipeInstructions] Preheat oven to 350°F for metal, aluminum or glass pans, 325°F for dark or coated pans. Place the Duncan Hines mix in a container . Measure 10 liquid ounces of a soda (Sprite, Canada Dry, and other neutral ones are often better for everything, but you can use Pepsi or Coca-Cola for darker colored cakes.]. Add the soda in slowly so that it doesn't evaporate, stir as you do this. (The instructions are to add eggs, water, and oil. Do not do it]. Transfer it to the baking utensil. Bake for 15-18 minutes if you make cupcakes. Most other pans come for about 25-30 minutes but check on the cake after 24. Let the cake/cupcakes cool for 5 minutes before consumption. Layer up with a good frosting or icing. Duncan Hines also has many amazing flavors such as creamy milk chocolate and whipped vanilla. Stir frosting if to be used. Decorate. It usually takes less than 5 minutes.
[Name] Home-Made Butter [AuthorId] 2001537455 [AuthorName] Jaxon K. [CookTime] PT5M [PrepTime] PT1M [TotalTime] PT6M [DatePublished] 2018-01-29T22:57:00Z [Description] Make and share this Home-Made Butter recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1"] [RecipeIngredientParts] ["milk", "salt", "black pepper", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 20.5 [FatContent] 1.1 [SaturatedFatContent] 0.7 [CholesterolContent] 4.3 [SodiumContent] 305.7 [CarbohydrateContent] 1.7 [FiberContent] 0.1 [SugarContent] 0.0 [ProteinContent] 1.0 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] grab a glass jar put milk in jar. shake vigorously for 5-7 minutes. stir in spices. enjoy!
[Name] Valentine's Day Peepeos [AuthorId] 2001959378 [AuthorName] amie.wilkinson [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-01-29T22:57:00Z [Description] Make and share this Valentine's Day Peepeos 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/53/50/32/xzakUopRS7OJZJg3MSJm_peepeos.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/32/0vbVgsd1SM2URZP35buL_peepeos.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 15 Mins"] [RecipeIngredientQuantities] ["24", "36", "1/4", "1/4", "2", "12"] [RecipeIngredientParts] ["marshmallow candy", "chocolate chips", "white chocolate", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.6 [FatContent] 13.1 [SaturatedFatContent] 5.7 [CholesterolContent] 7.0 [SodiumContent] 232.8 [CarbohydrateContent] 34.5 [FiberContent] 1.4 [SugarContent] 21.8 [ProteinContent] 2.8 [RecipeServings] 10.0 [RecipeYield] 24 peepeos, 12 open-faced, 12 sandwich-style [RecipeInstructions] 1. Melt the chocolate chips with 1 T butter in the microwave for 1 minute. Stir to combine unti creamy. Repeat with the white chocolate/caramel chips. 2. To make open-faced peepeos: spread one oreo thin with the white chocolate mixture. Top with a peep. Spread peep with a smaller quantity of melted chocolate, and top with a chocolate-covered pretzel. 3. To make sandwich-style peepeos: spread two oreo thins on one side with chocolate (different or the same -- mix it up!] and sandwich peep between them, chocolate on the inside. 4. Allow peepeos to cool for 5-10 minutes in the refrigerator, but no longer. Peepeos should be eaten within a day of preparation, so the oreos don't get soggy.
[Name] Pressure Cooker Beef Stronganoff [AuthorId] 99336 [AuthorName] CAREBEARCOOKING [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-01-29T22:58:00Z [Description] Make and share this Pressure Cooker Beef Stronganoff recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] ["Small Appliance", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "4", "3", "1/2", "1/2", "1", "1/4", "3/4"] [RecipeIngredientParts] ["canola oil", "ground beef", "onion", "beef broth", "garlic cloves", "thyme", "salt", "pepper", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 914.5 [FatContent] 42.3 [SaturatedFatContent] 14.7 [CholesterolContent] 195.3 [SodiumContent] 2396.8 [CarbohydrateContent] 89.8 [FiberContent] 4.2 [SugarContent] 5.5 [ProteinContent] 42.4 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Brown ground beef with onion until no longer pink. Add soup, broth, garlic, thyme & salt. Cover and lock lid. Cook on high pressure for 10 minutes, then used the quick release method to bring pressure down. Add egg noodles, cover & lock lid. Cook on high pressure for 10 minutes and use the quick release method to bring pressure down. You can also use round steak or stew meat instead of ground beef.
[Name] Vegan Tuna Salad [AuthorId] 2000016082 [AuthorName] Dawn S. [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-01-29T22:58:00Z [Description] For sandwiches, salad, crackers - tastes like - or even better than - real tuna. I get heartburn from tuna these days and this doesn't do that. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1/2", "2", "1/2", "2", "1/3", "1/3", "1 -2", "1/2"] [RecipeIngredientParts] ["garbanzo beans", "onion", "salt", "mayonnaise", "celery", "walnuts", "raisins", "curry powder", "green apple"] [AggregatedRating] nan [ReviewCount] nan [Calories] 156.2 [FatContent] 1.4 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 2717.0 [CarbohydrateContent] 29.9 [FiberContent] 6.2 [SugarContent] 1.5 [ProteinContent] 6.4 [RecipeServings] 2.0 [RecipeYield] 2 sandwiches [RecipeInstructions] Using small food processor, put garbanzo beans, onion, and salt into the bowl and pulse until the beans are the size of between a half to a whole rice grain. Transfer to a medium mixing bowl. Add mayonnaise and celery and mix. Also add the chosen optional items - the curry powder first and then whatever remaining options chosen. Eat on break or crackers immediately or let sit covered in refrigerator for a few hours to let flavors meld - especially if curry powder has been added.
[Name] Fresh Strawberry Banana Trifle [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-01-30T20:18:00Z [Description] Fresh Strawberry Banana Trifle is simple, elegant and delicious! A perfect dessert for Valentine's Day! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/h9wEeoZvR92edcOB47Mv_6.jpg" [RecipeCategory] Dessert [Keywords] ["Fruit", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1"] [RecipeIngredientParts] ["banana instant pudding", "frozen mixed berries", "fresh strawberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.2 [FatContent] 6.3 [SaturatedFatContent] 0.9 [CholesterolContent] 1.1 [SodiumContent] 350.4 [CarbohydrateContent] 46.0 [FiberContent] 1.7 [SugarContent] 25.9 [ProteinContent] 2.7 [RecipeServings] 8.0 [RecipeYield] 8 [RecipeInstructions] Heat oven to 350 degrees. Prepare cake according to package directions. Bake and let cool. While cake is baking, prepare the pudding according to package directions. Set aside. Rinse frozen berry medley under running water in strainer and let thaw. Clean and slice strawberries. To assemble the trifle: In a trifle bowl, layer slices of cake. Top with about 1/2 cup of pudding. Arrange strawberries around the edge of the bowl and sprinkle a third of the berries on top of the pudding. Repeat layers, ending with the berries and strawberries. Refrigerate until ready to serve. This can be prepared a day ahead and refrigerated. Serves 8.
[Name] Tasty Beef Stroganoff With Creamy Potato Sauce [AuthorId] 2000226846 [AuthorName] tylerbmatthews_84 [CookTime] PT2H [PrepTime] PT15M [TotalTime] PT2H15M [DatePublished] 2018-01-30T20:29:00Z [Description] Tasty Beef Stroganoff With Creamy Potato Sauce. This recipe is made without onions or mushrooms but those can easily be added. [Images] character(0) [RecipeCategory] European [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "3", "3", "2", "3", "1/2", "12", "10", "10", "3", "1/2", "1"] [RecipeIngredientParts] ["salt", "pepper", "parsley", "butter", "beef broth", "Worcestershire sauce", "flour", "garlic"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1257.2 [FatContent] 67.2 [SaturatedFatContent] 32.0 [CholesterolContent] 364.4 [SodiumContent] 2772.1 [CarbohydrateContent] 82.0 [FiberContent] 4.0 [SugarContent] 3.3 [ProteinContent] 77.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 250 degrees. Prepare the steaks with salt, pepper and garlic salt and/or (steak seasoning]. Bake the steaks for 1 hour or until the reach 120 degrees. Melt butter in a pan on high heat with a few pieces of parsley or thyme. Sear the steaks until brown on all sides. Important - Remove from pan and let the steaks rest for 10 minutes. In the same skillet lightly add 4 tbs of butter and 1/2 cup of flour for the sauce on medium heat. Add 1 can of beef broth, 1/2 cup of ketchup, 1/2 cup sour cream, 2 tbs worcestershire sauce, 1 tbs minced garlic, 1 can of cream of potato soup. Simmer until the sauce thickens. Blend and strain chunks from sauce. Cut steak crosswise and add to the sauce. Season to taste. Serve over wide egg noodles.
[Name] Chicken WIngs in Air Fryer [AuthorId] 2001962890 [AuthorName] Anonymous [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-01-30T20:43:00Z [Description] Make and share this Chicken WIngs in Air Fryer 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/2001962890/p5u6AClwTuhZIkvHdyTC_p_O.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "2", "2", "2", "2", "1"] [RecipeIngredientParts] ["chicken wings", "honey", "tomato paste", "lemon juice", "soy sauce", "ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1204.2 [FatContent] 80.0 [SaturatedFatContent] 22.4 [CholesterolContent] 385.0 [SodiumContent] 1498.5 [CarbohydrateContent] 23.0 [FiberContent] 1.0 [SugarContent] 19.9 [ProteinContent] 94.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Recipe:", "1. For marinade mix lemon juice, soy sauce, ginger.", "2. Put the wings in a container, pour the marinade. Leave for 3-4 hours, periodically turning the wings.", "3. Mix honey, tomato paste and 2 tablespoons marinade.", "4. Remove the wings from the marinade and place on a high grate in the aerogrill. Set the heating temperature to 160 ° C and the timer for 10 minutes.", "5. Remove the wings and dab them in a mixture of honey and tomato paste.", "6. Put the wings on the grate and cook for 5 minutes. Then again dipped them in a tomato-honey mixture and cook for 5 more minutes until ready." ]
[Name] Bacon Cheeseburger Buns [AuthorId] 503551 [AuthorName] Carrlin [CookTime] PT10M [PrepTime] PT1H [TotalTime] PT1H10M [DatePublished] 2018-01-30T20:45:00Z [Description] I found this recipe on the Taste of Home website. I made it for the kids while the parents enjoyed filet mignon at my dinner party. Well both the kids and the adults loved these! I am going to try other variations using other cheeses. [Images] character(0) [RecipeCategory] Meat [Keywords] ["For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2/3", "2/3", "1/4", "1/4", "2", "2", "4 1/2 - 5", "1", "2", "1", "1 1/2", "1/2", "1", "3 -4", NA] [RecipeIngredientParts] ["active dry yeast", "warm water", "milk", "sugar", "shortening", "eggs", "salt", "all-purpose flour", "bacon", "beef", "onion", "salt", "pepper", "cheese", "butter", "ketchup", "barbecue sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.7 [FatContent] 44.5 [SaturatedFatContent] 18.7 [CholesterolContent] 82.7 [SodiumContent] 712.3 [CarbohydrateContent] 22.6 [FiberContent] 0.8 [SugarContent] 2.3 [ProteinContent] 12.5 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. Place 2 inches apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired.
[Name] Ham White Bean Soup IP [AuthorId] 17984 [AuthorName] Mr. Bill in TN [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-30T20:46:00Z [Description] Make and share this Ham White Bean Soup IP recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "1", "1", "3", "1", "1", "4", "4", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["great northern bean", "olive oil", "carrot", "onion", "garlic cloves", "tomatoes", "ham", "water", "salt", "fresh ground black pepper", "dried mint", "thyme", "paprika"] [AggregatedRating] nan [ReviewCount] nan [Calories] 237.7 [FatContent] 7.1 [SaturatedFatContent] 1.9 [CholesterolContent] 39.4 [SodiumContent] 1939.2 [CarbohydrateContent] 20.0 [FiberContent] 6.3 [SugarContent] 1.9 [ProteinContent] 23.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Press the saute button on the Instant Pot until Hot displayed. Add the oil, carrot, onion, garlic, tomato to the pot. Cook stirring occasionally for 5 minutes. (This is an optional step. You can dump everything in at once if you want].", "Dump the remaining ingredients in the Instant Pot and close the lid. Lock the lid, move valve to sealing and cook on Manual for 20-25 minutes.", "When the ham and bean soup is done, and you hear the beep sound, click the Cancel/Keep Warm button. Let NPR for 10 minutes, and then QR until all the pressure is out. Open lid and serve warm." ]
[Name] Panera Strawberry Salad [AuthorId] 2001715228 [AuthorName] Patti W. [CookTime] nan [PrepTime] PT20M [TotalTime] PT20M [DatePublished] 2018-01-30T20:48:00Z [Description] Poppyseed Dressing: 1/4 cup white sugar 1 teaspoon stevia sweetener (or two additional tablespoons sugar) 1/2 cup apple cider vinegar or white balsamic vinegar 1/8 cup orange juice 1 teaspoon salt 2 teaspoons Dijon mustard 1 teaspoon minced onion 1 cup vegetable oil or canola oil 1 tablespoon poppy seedsIn a blender or food processor, combine the sugar, stevia, vinegar, orange juice, salt, mustard, and onion, and process for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream. Remove from the blender and stir in the poppy seeds. Set aside or refrigerate until ready to use. Shake well before using on salad. Salad: 1 large head romaine lettuce, washed, chopped 1- 6 oz bag spinach or spring mix (greens combined should equal about 15 cups total) 1 can mandarin oranges, drained well 1/2 lb strawberries, washed and sliced 1 pint blueberries, washed and patted dry 1 cup pineapple, sliced into chunks, then thinly sliced (about 1/2 of a medium size pineapple) 1 cup pecans, toasted and cut in half To prepare salad: Using a large bowl or platter, arrange the greens on the platter. Sprinkle with a few pieces of fruit. Layer additional greens. Place the remaining fruits and chopped pecans on the greens. Top with sliced chicken. Drizzle about half of the dressing on the salad. Toss before serving. you may also plate the salad individually. In this case, toss the greens with the dressing and place on plates. Top each plate with fruit, nuts and chicken. Serve immediately. Yields about 15 generous side servings. Tips: -Mrs. Dash is found in most grocery stores near the spices. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1", "1/4", "1/2", "1/8", "1", "2", "1", "1", "1", "1", "1", "1", "1/2", "1", "1", "1"] [RecipeIngredientParts] ["artificial sweetener", "white sugar", "apple cider vinegar", "salt", "Dijon mustard", "onion", "canola oil", "poppy seed", "head romaine lettuce", "spinach", "mandarin oranges", "strawberry", "blueberries", "pineapple", "pecans"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.1 [FatContent] 20.4 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 176.2 [CarbohydrateContent] 13.6 [FiberContent] 3.1 [SugarContent] 9.4 [ProteinContent] 2.1 [RecipeServings] 15.0 [RecipeYield] nan [RecipeInstructions] Dressing: In a blender or food processor, combine the sugar, stevia, vinegar, orange juice, salt, mustard, and onion, and process for 20 seconds. With the blender on high, gradually add the oil in a slow, steady stream. Remove from the blender and stir in the poppy seeds. Set aside or refrigerate until ready to use. Shake well before using on salad. To prepare salad: Using a large bowl or platter, arrange the greens on the platter. Sprinkle with a few pieces of fruit. Layer additional greens. Place the remaining fruits and chopped pecans on the greens. Top with sliced chicken. Drizzle about half of the dressing on the salad. Toss before serving. you may also plate the salad individually. In this case, toss the greens with the dressing and place on plates. Top each plate with fruit, nuts and chicken. Serve immediately. Yields about 15 generous side servings. Tips: -Mrs. Dash is found in most grocery stores near the spices.
[Name] Milk-Braised Pork Shoulder [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT1H10M [PrepTime] PT20M [TotalTime] PT1H30M [DatePublished] 2018-01-30T21:00:00Z [Description] Looking for a tender and juicy roast recipe to serve? Look no further than this milk-braised pork shoulder recipe. It includes dry vermouth which is also referred to as “white” or “French” vermouth. If you can't find it, opt for a dry white wine, such as Sauvignon Blanc or Pinot Grigio. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/C2GMX624QnuBtRYWCwRn_91353H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["15", "1", "1", "1", "2", "2", "2", "2", "1", "1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["boneless pork shoulder", "salt", "fresh ground black pepper", "canola oil", "garlic cloves", "bay leaves", "fresh thyme", "onion", "dry vermouth", "homogenized milk", "Dijon mustard", "fresh lemon juice", "fresh parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 445.9 [FatContent] 30.9 [SaturatedFatContent] 10.2 [CholesterolContent] 94.8 [SodiumContent] 429.0 [CarbohydrateContent] 14.7 [FiberContent] 2.1 [SugarContent] 8.1 [ProteinContent] 24.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 325°F (160°C]. Bring small saucepan of water to a boil. Add pearl onions; return to a boil. Cook 30 to 60 seconds. Transfer with slotted spoon to bowl of ice water to chill. Drain and peel off skins. Set pearl onions aside.", "Sprinkle pork with salt and pepper. Heat oil in Dutch oven over medium heat. Add pork and cook turning often until browned all over; about 10 minutes. Transfer to large plate. Set aside.", "Heat same Dutch oven over medium heat. Add pearl onions and cook, stirring occasionally until golden; about 5 minutes. Transfer with slotted spoon to small bowl. Set aside.", "Smash garlic with flat side of chef's knife. Heat same Dutch oven over medium heat. Add garlic, bay leaves, thyme and sliced onion; cook, stirring occasionally, until onion is softened, 2 to 3 minutes. Add vermouth and cook, stirring and scraping up browned bits from bottom, until liquid is reduced by half; about 3 minutes.", "Return pork to Dutch oven. Add milk; bring to a gentle simmer. Cover and transfer to oven. Bake, flipping pork once, until instant-read thermometer inserted in centre of pork reads 160°F (71°C]; about 40 to 45 minutes.", "Discard bay leaves and thyme sprigs. Transfer pork to cutting board; cover loosely with foil. Let rest 15 minutes.", "Meanwhile, transfer milk mixture to blender and add mustard. Remove plastic stopper from blender lid; cover lid with kitchen towel. Purée until smooth. Return to Dutch oven and stir in pearl onions. Bring to a gentle simmer over medium heat. Cook, stirring occasionally, until thick enough to coat back of spoon; about 10 minutes. Stir in lemon juice.", "Thinly slice pork and arrange on large serving platter. Spoon milk mixture over top. Sprinkle with parsley." ]

Subsets and Splits

No community queries yet

The top public SQL queries from the community will appear here once available.