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[Name] Anything Goes Cookie Dough Vegan Energy Bars [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-01-30T21:06:00Z [Description] While this season is often a time to indulge, many of us are looking for ways to stay on track with our health goals. Making better-for-you choices can be even harder if we're in the kitchen cooking up a storm. If you know that you can't always (or don't want to) refrain from enjoying your own creations, try this simple recipe as an alternative treat. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/BaA9JB6vTFaQREZ53f7H_91203H.jpg" [RecipeCategory] Bar Cookie [Keywords] ["Dessert", "Cookie & Brownie", "< 30 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2 1/4", "1", "1/2", "1 1/2", "1", "1/2", "1", "1", "1/4", "1/2", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "salt", "rolled oats", "vegan margarine", "brown sugar", "granulated sugar", "pumpkin puree", "vanilla extract", "ground cinnamon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 115.5 [FatContent] 0.3 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 105.5 [CarbohydrateContent] 27.3 [FiberContent] 1.4 [SugarContent] 11.1 [ProteinContent] 1.7 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F (190°C]. Line a rimmed baking sheet with foil or parchment paper leaving two-inch overhang on each side. Combine flour, baking soda and salt in a medium bowl. Beat margarine with sugars in large bowl. Beat in pumpkin purée and vanilla until blended. Gradually add in flour mixture; beat just until blended. In a separate bowl, combine seeds, dried fruit and oats; set aside. Stir in cinnamon and 2 cups (500 mL] seed mixture. Spread into prepared baking pan. 6. Top with remaining 1 cup (250 mL] seed mixture and gently press into dough. Bake for 20 minutes or until edges are golden. Place pan on a wire rack and cool for 20 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 24 bars.
[Name] Puff Pastry Canapes [AuthorId] 1938173 [AuthorName] Mary Jenny [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-01-30T21:13:00Z [Description] Everything needed to make this budget-friendly, delicious decadence can be found at Walmart for less than $1.70 a serving. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1938173/grODBQ6DQBmP7yePX9rZ_91159H.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["450", "1", "1", "1/2", "1/4", "3", "1", "8", "1/4"] [RecipeIngredientParts] ["puff pastry", "egg", "ricotta cheese", "pear", "walnuts", "honey", "arugula", "prosciutto", "sun-dried tomato"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.1 [FatContent] 28.5 [SaturatedFatContent] 8.4 [CholesterolContent] 38.9 [SodiumContent] 211.6 [CarbohydrateContent] 36.6 [FiberContent] 1.8 [SugarContent] 9.2 [ProteinContent] 9.3 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Heat oven to 400F (200C]. Line two rimmed baking sheets with parchment.", "Unroll one sheet of puff pastry. Cut pastry evenly into 4 strips. Cut each strip evenly into 4 parts to make 16 squares. Place on prepared pan, score 2 or 3 times with a fork and brush with egg wash. Bake until golden and puffed; about 14 minutes. Repeat with remaining sheet. Cool 5 minutes.", "Spread each square with 1 1/2 tsp (7 mL] ricotta cheese. Top 16 squares with pear slices, walnuts and a drizzle of honey. Top remaining 16 squares with arugula, prosciutto and sundried tomatoes." ]
[Name] Instagram Sticker Heart Cake [AuthorId] 2001920496 [AuthorName] Lyndsay Sung [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-01-30T22:33:00Z [Description] Everyone's favourite purple smiley sticker in Stories is now a CAKE! Upgrade your Valentine's cake into this piped purple cutie! You will need a large heart-shaped cake pan, I used an 8 inch one. Fill the cake pan 2/3 full; any leftover batter can be used to make extra cupcakes for snacking!  [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001920496/2Yv4CkceRqCZLdgjATyt_instagram-heart-sticker-cake-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/nrFLaKTTHi59GGDpxVRw_IG-heart-sticker-cake-DIY-7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/t8KhbTxLQrSWZ3Si4KQV_IG-heart-sticker-cake-DIY-8.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/SrhFzXoqSOKkTEOa2TKJ_IG-heart-sticker-cake-DIY-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/u1JLT7XQTqxhPn5H8IYw_IG-heart-sticker-cake-DIY-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/u2qejDzHRnGRR8vi5YgA_IG-heart-sticker-cake-DIY-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/XA4LuoKQ4yspfQPWBSKK_IG-heart-sticker-cake-DIY-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/NimrjKKQTAmWX8fhgses_IG-heart-sticker-cake-DIY-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/44/Ysq2p1ljQ9GCq1aIL9ra_IG-heart-sticker-cake-DIY-1.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] [NA, "2", "4", "2", "1/4"] [RecipeIngredientParts] ["Magnolia Bakery's Vanilla Birthday Cake and Frosting", "unsalted butter", "icing sugar", "pure vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.3 [FatContent] 18.4 [SaturatedFatContent] 11.7 [CholesterolContent] 48.8 [SodiumContent] 3.0 [CarbohydrateContent] 24.0 [FiberContent] 0.0 [SugarContent] 23.5 [ProteinContent] 0.2 [RecipeServings] 20.0 [RecipeYield] 1 cake [RecipeInstructions] "While the cake is cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar and vanilla extract on high speed until light and fluffy and doubled in volume, about three minutes. Add the purple gel food colouring and mix until combined."
[Name] Slow Cooker Mexican Shredded Beef (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT10H [PrepTime] PT5M [TotalTime] PT10H5M [DatePublished] 2018-01-31T01:18:00Z [Description] Make and share this Slow Cooker Mexican Shredded Beef (Whole30) recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Very Low Carbs", "High Protein", "High In..."] [RecipeIngredientQuantities] ["2", "3", "1", "1", "8", "1/4", "1", "1/2", "1/4", "1", "1"] [RecipeIngredientParts] ["garlic cloves", "onion", "tomato sauce", "lime juice", "chili powder", "cumin", "cayenne pepper", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 235.6 [FatContent] 9.5 [SaturatedFatContent] 4.2 [CholesterolContent] 99.8 [SodiumContent] 371.1 [CarbohydrateContent] 5.9 [FiberContent] 1.4 [SugarContent] 2.5 [ProteinContent] 33.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Place onions, jalepeno, and garlic in the bottom of slow cooker. 2. Season beef with salt and pepper on all sides and place on top of the onions. 3. In a medium bowl or measuring cup, whisk together the tomato sauce, lime juice, chili powder, cumin, and cayenne pepper. Pour the spice mixture over the beef and put lid on crock pot. 4. Cook on low for 8 to 10 hours on high or 4 to 5 hours on low. 5. When the beef is done, shred beef with two forks. 6. Stir the beef with the cooking juices and keep warm until ready to serve. 7. Serve over tortillas or rice. If doing Whole30, serve over a bed of lettuce with your favorite toppings such as salsa, avocados, and tomato. It's also good over potatoes.
[Name] Mongolian Sauce [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT1M [PrepTime] PT10M [TotalTime] PT11M [DatePublished] 2018-01-31T16:00:00Z [Description] Make and share this Mongolian Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1/3", "1", "2", "1", "1", "1"] [RecipeIngredientParts] ["soy sauce", "brown sugar", "garlic", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 44.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1341.7 [CarbohydrateContent] 8.9 [FiberContent] 0.3 [SugarContent] 7.1 [ProteinContent] 2.7 [RecipeServings] 4.0 [RecipeYield] 1 Cup [RecipeInstructions] Mix well. Be sure brown sugar is dissolved. Add to pot or skillet with stir fry.
[Name] Dark Chocolate Cookie Box [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Dark Chocolate Cookie Box 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/53/50/47/98cu7WGvTTqB5v3oAsR9_CBV5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/OSwg6TTTRn2DlpJXqwcz_CBV3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/hNTKWQfiTGK3fpwuKIqI_CBV4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/Vc18x6hKRSiHHTYxyCg7_DSC_9048A-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/F3SdFDvEQx6L9vN6QTY4_DSC_9056A-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/OrnXYSqmRy2vwEaOKuH0_CBV2A.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/47/MZSm7o2iS1iQJ28vdtps_CBV1.jpg"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1 1/2", "1 1/2", "2", "5", "2", "7", NA, NA, NA, NA, NA] [RecipeIngredientParts] ["unsalted butter", "brown sugar", "salt", "eggs", "all-purpose flour", "Royal Icing", "Isomalt Jewels", "Caramel Pecan Bonbons", "chocolate", "Almond Coconut Rum Clusters", "chocolate", "Dark Chocolate & Bourbon Bonbons", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 8378.9 [FatContent] 301.9 [SaturatedFatContent] 181.7 [CholesterolContent] 1104.1 [SodiumContent] 5264.3 [CarbohydrateContent] 1300.3 [FiberContent] 40.3 [SugarContent] 546.5 [ProteinContent] 120.7 [RecipeServings] nan [RecipeYield] 1 15- x 15-inch 3D Cookie Box [RecipeInstructions] ADDITIONAL TOOLS: Parchment paper. Heavy duty aluminum foil. large cookie sheets. Dremel Tool, with various attachments. In a stand mixer beat butter and sugar until creamy, add Dark Chocolate syrup and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use. Bunch wads of crumpled aluminum foil until you have a basic heart shape. Begin layering and smoothing the aluminum until you have a perfect homemade mold. This took me a little over an hour to do, but I was so happy and proud when I was done. I'm generally not crazy about using molds or stencils unless I've made them myself. It's more challenging this way, but I feel like you force yourself to learn more about proportions and sculpting and it's, generally, cheaper :D. Heat oven to 375 degrees F. Once your mold is ready, and your dough is good to go. Oil and flour the exterior of your mold. Roll out a 1/8-inch thick layer of your cookie dough on a floured surface and, using a large rolling pin as a hanger, gently roll your sheet onto the pin, transfer to mold and unroll -- My sheet tore twice while doing this, so know that it's hard and your first attempt may not be a success. Bake 15-17 minutes and allow to cool completely before removing from mold. Do this twice so you'll have a top and a bottom for your cookie box. Coat the interiors with dark chocolate royal icing and allow to dry overnight before continuing to work. The next morning I used a Dremel tool to smooth imperfections and create grooves to build royal icing decorations around on the outside of the cookies. I measured my spaces and marked them using an edible pen and a flexible ruler. Bake all other shapes afterward -- cat head, flat heart shapes, 1-inch wide strips for the dividers (see images], cat's tail embellishments and paws.
[Name] Royal Icing [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Royal Icing 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/53/50/48/wtk9koQKljVBMKJGvXQx_DSC_9056A-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/48/TNP4QY9TreRt7VcxQE3q_CBV1.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3 1/2", "3", NA, NA] [RecipeIngredientParts] "confectioners' sugar" [AggregatedRating] nan [ReviewCount] nan [Calories] 561.8 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 57.6 [CarbohydrateContent] 139.9 [FiberContent] 0.0 [SugarContent] 137.2 [ProteinContent] 3.6 [RecipeServings] nan [RecipeYield] 3 cups [RecipeInstructions] ["In a stand mixer beat egg whites until frothy and incorporate sugar until smooth. Then mix in the rest of the ingredients. When you've reached the consistency you like, add either food coloring or cocoa, little-by-little until the color you desire is achieved. I made this batch twice and added the dark cocoa only to one and pink food coloring to the other.", "Advice and pointers:", "Because you're using raw egg whites and salmonella is a risk, always use fresh eggs from a reliable source and don't allow unused frosting to sit out for more than an hour or so. Any unused frosting can be covered with a damp towel to prevent drying and retain freshness, and then placed in the refrigerator. Keep in mind the longer you work with a single batch the darker the color will become, so when initially mixing, keep that in mind." ]
[Name] Isomalt Jewels [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT20M [PrepTime] PT3H [TotalTime] PT3H20M [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Isomalt Jewels 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/53/50/49/7GRbp1IKSV21Jiwi2H9V_IMG_6464Av-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/49/Ys7o8a4xRd2RbN4zlxBr_CBV3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/49/J7oishxYSBK9oRfbcn4h_CBV1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/49/yciXWo84StmVW9EgwpsC_CBV4.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "Very Low Carbs", "Low Protein", "Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] [NA, NA] [RecipeIngredientParts] ["sugar substitute", "Hocus Pocus Cottage Cake"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 60 jewels [RecipeInstructions] Additional Tools Needed: Plastic or glass jewels you want to replicate. Food-safe Moldable putty. toothpicks. hot glue gun. HOW TO: I recently came upon the wonder that is isomalt! I've been making my own candy glass for years, and while I'm glad I have that experience under my belt, isomalt is worlds easier to work with and nowhere near as finicky! It's available to order online or pick up at your local cake supply store. If you're on a budget or don't have time to pick up isomalt, please see my candy glass recipe (in the ingredient section under Hocus Pocus Cottage Cake] for a homemade substitute! I will say the same danger applies here as candy glass and you should use extreme caution when working with either. This liquid is EXTREMELY hot! I made the mistake of working in bare feet, and a single drop caused a really unpleasant burn! So long sleeves, thick pants, eye protection, shoes, and gloves are what I recommend! You may look like a lunatic, but who cares!?. Instructions: Break toothpicks in half and using your hot glue gun adhere to the backs of your jewels to use as a handle when pressing the shapes into your mold. Follow molding putty directions by mixing equal parts of the two putty's and rolling out with a rolling pin. Press jewels into the putty and remove immediately to create molds. Allow to set (About 30 minutes or so]. Put 2 cups isomalt crystals into a pot and melt at medium heat, stirring occasionally until all crystals are dissolved, and the mixture is bubbling. Remove from heat and add coloring. Wait till the mixture is clear before using. Once ready, using a small metal spoon or measure, pour tiny amounts into your jewel molds one at a time. Use a toothpick or needle to sharpen or perfect edges. Allow to cool. Remove from molds and apply directly to your cookie! I adhered mine by resting the jewels in the places I wanted and piped royal icing as brackets to fasten. Once the royal icing had dried completely, I used gold luster dust to paint the brackets gold giving them a fairly realistic jewel look.
[Name] Dark Chocolate & Bourbon Bonbons [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Dark Chocolate & Bourbon Bonbons 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/53/50/50/x912WhTkTqef4onECyZt_DSC_9119-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/50/vjOzs0DISQWO8hJwMomQ_CBV6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/50/7PeCx0aQxCGbSMV865Cl_CBV7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/50/irBqkxIDTICx8w5lE5Cg_CBV6.jpg" ] [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["21", "1", "3", "1", "1/4", NA, NA, NA, "1", NA] [RecipeIngredientParts] ["dark chocolate", "heavy cream", "Bourbon", "vanilla", "salt", "dark chocolate", "chocolate", "hazelnuts", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 98.5 [FatContent] 10.0 [SaturatedFatContent] 6.2 [CholesterolContent] 8.2 [SodiumContent] 20.4 [CarbohydrateContent] 4.6 [FiberContent] 2.5 [SugarContent] 0.2 [ProteinContent] 2.0 [RecipeServings] nan [RecipeYield] 40 bonbons [RecipeInstructions] Line a 9X9 baking tray with parchment. Chop chocolate and place in a large glass bowl. On the stove simmer heavy cream, bourbon, vanilla and salt. Just before it boils remove from heat and pour a quarter into the chopped chocolate. Allow to rest 2 minutes and mix a little. Slowly add the remainder of the cream and whisk. (Adding all the cream at once would cause the fat to separate from the chocolate which is not what you want. Mix thoroughly until creamy and pour into your parchment lined dish. Chill at least two hours or overnight before removing. Once set you can remove and cut into your desired shapes. I melted down various chocolates and using a dessert fork with a missing center tine, dipped each bonbon in a bath of chocolate before doing fine decorating using melted chocolate in a parchment bag.
[Name] Almond Coconut Rum Clusters [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Almond Coconut Rum Clusters 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/53/50/51/seHKr1j7TguAp7GHo7xl_DSC_9119-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/51/pRKQqPwjR7ycPotfFkBt_CBV6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/51/PC0d0VqPS8mjUwdnqFfS_CBV7.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/2", "3/4", "1", "1", "1", "1/4", NA, NA, NA] [RecipeIngredientParts] ["sweetened condensed milk", "dark rum", "butter", "vanilla", "salt", "white chocolate", "parchment paper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 49.2 [FatContent] 2.6 [SaturatedFatContent] 1.7 [CholesterolContent] 2.7 [SodiumContent] 36.5 [CarbohydrateContent] 5.6 [FiberContent] 0.6 [SugarContent] 4.8 [ProteinContent] 0.9 [RecipeServings] nan [RecipeYield] 40 clusters [RecipeInstructions] ["In a 400 degree F oven toast your coconut for 4 minutes and then your almonds for 6 minutes, combine.", "Line a 9X9 baking tray with parchment. In a bowl whisk condensed milk, rum, melted butter, vanilla and salt. Once mixed add coconut and almonds until totally coated. Press into the prepared tray, cover, and chill until set. (About an hour and a half.].", "Once set, remove from tray to cutting board and cut into desired shapes. Melt white chocolate and tint to your desired shade using your gel food coloring. Gently dip each piece and place on parchment until set. Allowing to cool completely before embellishing with melted white chocolate in a parchment piping bag." ]
[Name] Caramel Pecan Bonbons [AuthorId] 2001211132 [AuthorName] ChristineMcConnell [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-01-31T18:45:00Z [Description] Make and share this Caramel Pecan Bonbons 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/53/50/52/5IFc3mRoib395RfmbLpw_DSC_9119-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/fyqaGcCtQZC8n6I1IFwc_CBV7.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/yJESUp7Q6AOjy5uSTpaQ_CBV6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/5jzsltXrQYiTTNNiYMg0_CBV%236.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/l44eQfSqRlS1CPF5tS2V_CBV%237.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/5Xf47ErZQ4WZ2qcUBc2F_CBV%236.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/yFW40UBpQKGeq7it2dc1_CBV%237.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/RNJ2h5v0SWuQ6aJ4vxCU_CBV%237.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/52/ciuVoKdFToGu3xLJRgnC_CBV%237.jpg"] [RecipeCategory] Candy [Keywords] ["Dessert", "Low Protein", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "4", "1/4", "1 1/2", "1/4", "1/4", "1", "1 1/2", "1 1/2", NA, "1/2", NA] [RecipeIngredientParts] ["heavy cream", "unsalted butter", "salt", "granulated sugar", "corn syrup", "water", "salt", "vanilla extract", "whole pecans", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 99.5 [FatContent] 6.9 [SaturatedFatContent] 2.9 [CholesterolContent] 11.2 [SodiumContent] 75.7 [CarbohydrateContent] 10.2 [FiberContent] 0.6 [SugarContent] 8.2 [ProteinContent] 0.7 [RecipeServings] nan [RecipeYield] 40 bonbons [RecipeInstructions] Chop 3/4 of the pecans and toast in a 400 degree F oven for 6 minutes. Line a 9x9 tray in parchment paper. Place a layer of store-bought waffle cookies on the bottom and sprinkle toasted pecans over this evenly. In a heavy large pot combine everything except the vanilla, stir. Bring to a boil and continue to cook stirring occasionally. Using a candy thermometer, remove from heat when the thermometer registers 330 degrees F. Quickly add vanilla, stir and pour over pecans and cookies in your prepared tray. Allow to cool and set (about an hour and a half] before cutting into desired shapes. Melt chocolate and dip each piece, coating only the bottom and sides, leaving the top exposed. Adorn each piece with a whole toasted pecan, using a dap of chocolate as 'glue.'.
[Name] Pretzel Chicken With Fig Mustard Dip [AuthorId] 296050 [AuthorName] Gagoo [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-01-31T19:58:00Z [Description] Make and share this Pretzel Chicken With Fig Mustard Dip recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Thigh & Leg [Keywords] ["Chicken", "Poultry", "Meat", "High Protein", "High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "2", "12", "1", "1/4", "1/3", "1/4"] [RecipeIngredientParts] ["ground cumin", "eggs", "chicken drumsticks", "thyme leaves", "grainy mustard"] [AggregatedRating] nan [ReviewCount] nan [Calories] 461.6 [FatContent] 15.9 [SaturatedFatContent] 4.2 [CholesterolContent] 180.3 [SodiumContent] 782.8 [CarbohydrateContent] 43.3 [FiberContent] 1.7 [SugarContent] 9.8 [ProteinContent] 34.7 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425°F. Place pretzels in a resealable plastic bag. Use a rolling pin, crush pretzels. Add cumin; shake to mix. Place beaten eggs in a shallow dish. Dip drumsticks, one at a time, in eggs; let excess drip off. Add chicken to bag; shake gently to coat. Coat roasting rack with nonstick cooking spray and place over a foil-lined baking pan. Transfer chicken to roasting rack. Bake 40 to 50 minutes until golden brown and juices run clear (180 degrees F]. Transfer chicken to platter; sprinkle with thyme leaves, if desired. For Fig Mustard Dip, in a small bowl stir together fig jam and mustard. Serve with chicken.
[Name] Gambas Al Ajillo (Garlic Shrimp)  [AuthorId] 2000739306 [AuthorName] form2097 [CookTime] PT5M [PrepTime] PT15M [TotalTime] PT20M [DatePublished] 2018-01-31T22:37:00Z [Description] Make and share this Gambas Al Ajillo (Garlic Shrimp)  recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1 -2", "1/4", "1", "1/2", NA, "1", "2", NA] [RecipeIngredientParts] ["shrimp", "garlic", "dry white wine", "brandy", "paprika", "kosher salt", "red pepper flakes", "parsley", "cilantro", "baguette"] [AggregatedRating] nan [ReviewCount] nan [Calories] 354.3 [FatContent] 28.2 [SaturatedFatContent] 3.9 [CholesterolContent] 142.9 [SodiumContent] 647.1 [CarbohydrateContent] 6.5 [FiberContent] 0.4 [SugarContent] 0.3 [ProteinContent] 16.4 [RecipeServings] 4.0 [RecipeYield] 4 people [RecipeInstructions] Thaw shrimp by rinsing under cold water. (less than 10 minutes] and pat dry. In a non-stick pan or cast iron skillet heat the olive oil over medium heat. Add the garlic and sauté until until the garlic is golden brown, about one minute. Be careful not to burn the garlic! Next, raise the heat and add the shrimp and increase the heat to medium-high. Add red pepper flakes and wine over the shrimp. Stir well, then sauté turning them once until the shrimp turn pink and curl – about 3-4 minutes. Season to taste with salt and freshly ground black pepper. Transfer shrimp with oil and sauce to a serving plate or serve right from the pan. . (optional Squeeze lemon juice over shrimp. Sprinkle with parsley or cilantro.]. Serve with fresh bread.
[Name] BUNNY VEGGIE YOGURT [AuthorId] 2001965234 [AuthorName] princessmoniqueahhun [CookTime] PT18M [PrepTime] PT30M [TotalTime] PT48M [DatePublished] 2018-01-31T22:41:00Z [Description] A yummy snack to scoop out by spoon and place. If you like this recipe go to lovinthefarm.jimbo.com for more recipes and ways take care of your pets. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["< 60 Mins", "For Large Groups", "Easy"] [RecipeIngredientQuantities] ["3", "2", "1", "2", "1"] [RecipeIngredientParts] ["carrots", "lettuce leaves", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 5.6 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 4.7 [CarbohydrateContent] 1.3 [FiberContent] 0.2 [SugarContent] 0.9 [ProteinContent] 0.1 [RecipeServings] 30.0 [RecipeYield] nan [RecipeInstructions] Boil the carrots for about 15 minutes or until very soft. Place lettuce in a blender with a tad bit of water. Blend the lettuce,cooked oats and carrots in the blender until creamy. Stir in honey and rabbit pellets. Place in a airtight container in fridge. Serve to your cuddly bunny.
[Name] Seared Scallops With Quails Eggs & Asparagus [AuthorId] 1639225 [AuthorName] samule83 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-01-31T22:41:00Z [Description] Seared Scallops with fried quails eggs and asparagus shoots. From a recipe available on the BBC food website.
[Name] Seared Tuna Steak With Rustic Mashed Potatoes [AuthorId] 1639225 [AuthorName] samule83 [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-01-31T22:42:00Z [Description] Make and share this Seared Tuna Steak With Rustic Mashed Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Tuna [Keywords] ["Potato", "Vegetable", "< 60 Mins"] [RecipeIngredientQuantities] ["125", NA, NA, "1", "200", "50"] [RecipeIngredientParts] ["tuna steaks", "fresh ground black pepper", "salt", "olive oil", "potatoes", "mayonnaise"] [AggregatedRating] nan [ReviewCount] nan [Calories] 453.3 [FatContent] 19.8 [SaturatedFatContent] 3.5 [CholesterolContent] 47.5 [SodiumContent] 61.0 [CarbohydrateContent] 34.9 [FiberContent] 4.4 [SugarContent] 1.6 [ProteinContent] 33.2 [RecipeServings] 1.0 [RecipeYield] nan [RecipeInstructions] For the mashed potato, cut the potatoes into even-sized chunks, not too small. If they are large, quarter them and if they are small, halve them. Put the potato chunks in a large saucepan of boiling water, and simmer gently until they are absolutely tender - they should take about 25 minutes. When the potatoes are cooked, drain them and place back in the empty pan. Add the mayonnaise to the potatoes at this point and using a wooden spoon (not a masher or whisk] vigorously mash them. The finished mash should not be completely smooth, but a combination of creamy and chunky mash. For the tuna steaks, rub olive oil in to both sides then season with salt and freshly ground black pepper. Heat a pan and chargrill for two minutes on each side.
[Name] Dr. Pepper Jello Shots [AuthorId] 2001965346 [AuthorName] Jason B. [CookTime] PT2M [PrepTime] PT5M [TotalTime] PT7M [DatePublished] 2018-01-31T22:43:00Z [Description] This is a simple way to make "Dr. Pepper" Jell-O shots. Note that no Dr. Pepper is needed. But this will look and taste like Dr. Pepper. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "Birthday", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1"] [RecipeIngredientParts] "spiced rum" [AggregatedRating] nan [ReviewCount] nan [Calories] 78.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 35.9 [CarbohydrateContent] 8.6 [FiberContent] 0.0 [SugarContent] 8.3 [ProteinContent] 0.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] 1. In a medium saucepan, bring the root beer to a boil. 2. Remove the saucepan from heat. 3. Add the black cherry Jell-o and stir until completely disolved. 4. Add the spiced and stir until well mixed. 5. Pour into 12-14 plastic or paper shot glasses. 6. Place in the refrigerator and let set for 2 hours.
[Name] Whole Wheat Vegan Cornbread [AuthorId] 323389 [AuthorName] Good Vibe Goddess [CookTime] PT25M [PrepTime] PT5M [TotalTime] PT30M [DatePublished] 2018-01-31T22:43:00Z [Description] Make and share this Whole Wheat Vegan Cornbread recipe from Food.com. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "6", "1", "1", "1/4", "4", "3/4", "1", "1/8", "1/8"] [RecipeIngredientParts] ["ground flax seeds", "water", "whole wheat flour", "cornmeal", "sugar", "baking powder", "salt", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 116.0 [FatContent] 3.4 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 271.5 [CarbohydrateContent] 20.4 [FiberContent] 2.2 [SugarContent] 4.3 [ProteinContent] 2.4 [RecipeServings] 12.0 [RecipeYield] 12 slices [RecipeInstructions] ["Preheat oven to 425 degrees.", "Spray 8” square baking pan with nonstick cooking spray.", "Add ground flax seed to water and let soak and thicken.", "In a medium whisk together flour, cornmeal, sugar, baking powder and salt until well combined.", "Add thickened flax, almond milk, applesauce and oil to the flour mixture.", "Stir together until mixed, but do not over mix.", "Pour batter into baking pan. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.", "Cool for 10 minutes before cutting and serving." ]
[Name] Glutin Free Vegan Chili [AuthorId] 2001194892 [AuthorName] Michael M. [CookTime] PT6H [PrepTime] PT10M [TotalTime] PT6H10M [DatePublished] 2018-02-01T13:17:00Z [Description] This Slow Cooker Vegetarian Chili recipe is hearty, delicious, easy to make, and naturally vegan and gluten-free. [Images] character(0) [RecipeCategory] Free Of... [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1", "4", "4", "1", "2", "2", "1", "5", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["quinoa", "yellow onion", "garlic cloves", "chipotle chile in adobo", "diced tomatoes", "tomato sauce", "green chilies", "chili powder", "ground cumin", "salt", "sugar", "black pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 194.8 [FatContent] 2.9 [SaturatedFatContent] 0.4 [CholesterolContent] 0.0 [SodiumContent] 1192.0 [CarbohydrateContent] 37.8 [FiberContent] 7.4 [SugarContent] 12.2 [ProteinContent] 8.3 [RecipeServings] nan [RecipeYield] 1 Gallon [RecipeInstructions] ["Dice onion and chop garlic, saute until onions are translucent.", "Add all ingredients to a slow cooker and stir thoroughly to combine. Cook on high for 3-4 hours or on low for 6-8 hours until the chili is cooked through. Taste, and season with additional salt and pepper or seasonings if need be.", "Serve immediately, garnished with extra toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.", "(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, cilantro, thinly-sliced green onions, sour cream, salsa, etc.]." ]
[Name] Palak Paneer Curry Recipe [AuthorId] 2001966494 [AuthorName] dontask4salt [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-01T21:43:00Z [Description] Palak paneer recipe, an Indian curry with soft cubes of cheese simmered in a mildly spiced spinach gravy. All of the spinach benefits in an easy to make and absolutely delicious Indian curry. It is one of my favourite Indian dishes and this is my favourite recipe. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/61/DErI0dJeRhSBMmgKVdXp_DSC_0121.JPG" [RecipeCategory] Curries [Keywords] ["Spinach", "Cheese", "Greens", "Vegetable", "Indian", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["250", "220", "2", "1", "3", "1", "1/2", "20", "4", "1", "1/4", "1/2", "1", "1", "1/2", "1/2", "1/2"] [RecipeIngredientParts] ["panir", "tomatoes", "onion", "garlic cloves", "green chili", "ginger", "cumin seed", "turmeric powder", "red chili powder", "cumin powder", "coriander powder", "garam masala powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 219.4 [FatContent] 14.1 [SaturatedFatContent] 8.1 [CholesterolContent] 46.6 [SodiumContent] 730.1 [CarbohydrateContent] 21.0 [FiberContent] 6.4 [SugarContent] 7.5 [ProteinContent] 7.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] ["Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.", "Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.", "Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.", "Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.", "Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti." ]
[Name] French Macarons [AuthorId] 2000993903 [AuthorName] ecerulli [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-01T21:43:00Z [Description] I have been asked by some of you to explain how to bake the perfect French macaron and while they are the divas of the cookie world, you can make them at home with a little bit of practice and patience. The result is worth it, as what you can achieve are perfectly smooth, rounded little sweets that you can colour to your hearts desire and fill with the most intoxicating flavours. Macarons are the picture of class, dainty tea parties and are perfect for any gathering you wish! First-off, what are they? Macarons are little, almond-meringue based cookies that have a crisp, eggshell-like top and a soft interior. Macarons are usually filled with buttercream, ganache or fruit gels and are a very dainty, fragile and sought after French/Italian pastry. A version of macarons have been produced since the 8th century AD and were a popular sweet in the household of Catherine de’ Medici and Henry II of France. In 1792, another version of the macaron was created by two Carmelite nuns who baked and sold the sweets to pay for their housing during the French Revolution. The colourful “sandwich” version of macarons did not exist until the 1830’s, their creation generally credited to the French patisserie Laduree . I first made these when I worked at Europea as the stand-in pastry chef when the restaurant lost theirs overnight. The macarons craze was just beginning and I had only just heard of them. I had to learn how to make the small sweets quite quickly as they were a staple on the menu and had to be perfect each time. As I had not been trained how to make them, I lost a few batches along the way. One night, after service, I started a batch of about 500 mini macarons intent on getting a jump on the next days’ mise en place. The executive chef sat in the restaurant, unbuttoned his pristine chef coat and cracked a beer as he waited for me to finish up. I followed all the steps closely, making sure everything was precisely measured, sifted and at the right temperatures. The batter looked perfect, I piped perfect little rounds on multiple baking trays and fed them into the convection oven, set the timer and cleaned the kitchen to a gleaming shine. When the timer went off, I flung open the oven doors and my heart sank to the floor, as every single macarons was cracked, dull and uneven. I still had about 20 baking sheets left to bake and I foolishly hoped that maybe the next trays would come out better than the last, which they did not. Needless to say, I was very embarrassed and I didn’t know what to say to the chef who had waited for hours for me to finish. At 2 am, I shame walked out of the kitchen, wringing an imaginary towel in my hands, and timidly explained that the whole batch of expensive macarons were ruined and that I had wasted his time. Oh my goodness… My heart felt like a sinking ship and my fingers and toes were tingling with embarrassment. Luckily I wasn’t scolded, as he was exhausted and a few beers in. Instead, he began to chuckle, which turned into a loud, deep, hearty laugh and tears formed in the corners of his eyes. He walked me back into the kitchen and looked at the costly disaster I had made, picked up some of the ruined macarons and crushed them in his chef-scarred fist, letting the crushed cookies sprinkle down to the baking sheet like shattered egg shells. “Look, it’s decoration! Not all is lost.” he exclaimed. My heart stopped racing, the tears burning the back of eyes subsided and I realized that although I royally screwed the pooch, it was OK… As the years have passed, I have come up with my own little tricks to ensure a 98% success rate when making macarons, and I have since made thousands. Once you get the hang of it, macarons will become one of your favourite sweets to make and you can play with colours and flavours to create your own version. There are many ways to make these beautiful little sweets, and while I am going to walk you through my favourite way to make them, you can always try a different way and see how it goes! While I pray you succeed, and I will instruct you so that you have the best chance of success, remember this story the first time you mess these up, because as I did, so will you, a few times. Don’t feel bad, just crush them up and use them on ice cream, cakes, add the crushed cookies to icing for texture or top your favourite mousse for some crunch. The crumbs will keep in the freezer for quite a while! follow on Instagram @fairytaleflavour [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/50/62/RevSFbWmRCKsVE3kBIcP_IMG_0329%5B3801%5D.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2000993903/Z6g3Te7R8eNsKXgwwrjn_IMG_0329%5B3801%5D.JPG"] [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Sweet", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "3", "2", "1/2", "3"] [RecipeIngredientParts] ["icing sugar", "lemon juice", "granulated sugar", "water"] [AggregatedRating] nan [ReviewCount] 1.0 [Calories] 30.2 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.6 [CarbohydrateContent] 7.3 [FiberContent] 0.0 [SugarContent] 7.3 [ProteinContent] 0.4 [RecipeServings] nan [RecipeYield] 30 macarons [RecipeInstructions] Combine almond flour and icing sugar in a food processor. Pulse for 30 seconds until light, airy and fine. Sift the icing sugar and almond powder mixture into a large mixing bowl and set aside. In a small saucepan, combine sugar and water. Stir until all the sugar is moistened. Try not to get any sugar up the sides of the saucepan as this will burn. Fit the saucepan with a candy thermometer and set over medium-high heat. Bring to a boil and cook until the thermometer reaches 238°F DO NOT STIR. Immediately after turning on the heat under the sugar, add egg whites to the bowl of a stand mixer, fitted with a whisk attachment and start to whip on medium speed. Once the egg whites are foamy, add the lemon juice and continue to beat until soft, rounded peaks form. When the sugar syrup is ready, pour into the whipping egg whites by gently tipping the saucepan into the space between the whisk and the side of the bowl, using the side of the bowl as a guide. You want a slow, steady stream of syrup to pour into the egg whites. You can pour the sugar directly down the inner side of the bowl, using the lip of the bowl as a rest, if it is easier on your wrists. Once all the sugar is incorporated into the egg whites, turn the mixer up and whip the egg whites until stiff peaks form and the bowl of the mixer is no longer warm. If you wish to add food colouring, add it now to the egg whites. The food colouring must be in powder or gel form, do not use liquids. Using a rubber spatula, scrape half of the egg whites out and fold into the almond flour mixture until fully combined. Fold in the remaining egg whites into the almond mixture and mix well. Now it is time to stir. This step is called \"Macaronnée\", which is basically slapping the mixture against the side of the bowl using the spatula to thin the mixture. It is ready when a scoop of the mixture falls from the spatula in a continuous ribbon and disappears back into the batter in the bowl in about 15 seconds. This is part that will usually make or break the cookies. Fit a large piping bag with a round tip and spoon the mixture into the bag. Use a baking sheet fit with a silicone baking mat (best results] or a piece of parchment paper cut to size. Pipe equal rounds of batter about 1.5\" apart. Use steady pressure when pushing the batter out of the bag to ensure equal rounds. I also count to three, then I move on the the next and repeat. That's my little trick. Pipe straight up and down so the rounds are perfect. the piped macarons should look like flattened Hershey's kisses. Gently tap the bottom of the pastry sheets to smooth the macarons tops. This will smooth out the \"nipples\" as I call them. The little points from where the piping bag was pulled up. Let the macarons sit for 1 to 2 hours until the tops are dry to the touch and matte. The time will differ based on multiple variables so don't worry if it takes less or more time. Preheat oven to 275°F. When macarons are dry, bake them in the middle of the oven for 20 minutes. *They should have a smooth, rounded shell-like top and a \"foot\" which looks like a thin cloud. Let the macarons cool completely before removing them from the trays. They should have a smooth, rounded shell-like top and a \"foot\" which looks like a thin cloud. Once the macarons are cool, you can package them and freeze them, or fill them with your desired flavoured buttercream, chocolate or fruit filling.
[Name] Tex Mex Chicken Spaghetti [AuthorId] 2001964092 [AuthorName] steph4spurs [CookTime] PT1H [PrepTime] PT5M [TotalTime] PT1H5M [DatePublished] 2018-02-02T22:34:00Z [Description] Make and share this Tex Mex Chicken Spaghetti 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/2001964092/IfecuBm6TFCQdBRm06DW_42F8DA81-E769-4214-A59F-642BA6BC8227.jpeg" [RecipeCategory] Cheese [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "4", "2", "1", "1", "1", "1", "3"] [RecipeIngredientParts] ["angel hair pasta", "chicken breasts", "processed cheese", "salsa", "sour cream", "tortilla chips"] [AggregatedRating] nan [ReviewCount] nan [Calories] 526.0 [FatContent] 23.0 [SaturatedFatContent] 12.6 [CholesterolContent] 51.6 [SodiumContent] 1678.7 [CarbohydrateContent] 60.0 [FiberContent] 4.1 [SugarContent] 9.4 [ProteinContent] 20.9 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees. Cook pasta per package instructions. In a large skillet, combine cooked chicken, processed cheese, soup, salsa, taco seasoning, and sour cream. Heat on medium until cheese is melted and all ingredients are well incorporated. Stir in cooked pasta. If too thick, add small amounts of pasta water until creamy. I usually add about 1 can of pasta water. Transfer to a greased casserole dish. Top with crushed chips. Bake in preheated oven for 25-35 minutes until bubbly and chips have browned. Serve hot and enjoy.
[Name] Yungs Chow Mein - Panda Express Knockoff [AuthorId] 2001925911 [AuthorName] Philip Y. [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-02T22:36:00Z [Description] Make and share this Yungs Chow Mein - Panda Express Knockoff recipe from Food.com. [Images] character(0) [RecipeCategory] Chinese [Keywords] ["Asian", "< 30 Mins"] [RecipeIngredientQuantities] ["1/4", "3", "1", "2", "1/4", "2", "2", "1", "3", "2"] [RecipeIngredientParts] ["reduced sodium soy sauce", "garlic cloves", "brown sugar", "ginger", "white pepper", "onion", "celery", "cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 113.0 [FatContent] 7.0 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 564.2 [CarbohydrateContent] 11.7 [FiberContent] 2.2 [SugarContent] 6.5 [ProteinContent] 2.0 [RecipeServings] 4.0 [RecipeYield] 1 Huge Bowl [RecipeInstructions] 1.] In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside. 2.] In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well. 3.] Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute. 4.] Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
[Name] Sesame Chicken With Snow Peas [AuthorId] 1802623940 [AuthorName] Punji P. [CookTime] PT15M [PrepTime] PT25M [TotalTime] PT40M [DatePublished] 2018-02-02T22:37:00Z [Description] Make and share this Sesame Chicken With Snow Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Asian [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "4", "2", "1 1/4", "6", "2", "1", "3", "1 1/4", "3", "3 -4", "1", "1", "4", "2"] [RecipeIngredientParts] ["low sodium soy sauce", "honey", "boneless skinless chicken breasts", "canola oil", "scallions", "ginger", "garlic cloves", "low sodium chicken broth", "sugar", "cornstarch", "rice vinegar", "snow peas", "toasted sesame seeds"] [AggregatedRating] nan [ReviewCount] nan [Calories] 429.9 [FatContent] 19.1 [SaturatedFatContent] 2.6 [CholesterolContent] 90.8 [SodiumContent] 860.7 [CarbohydrateContent] 28.2 [FiberContent] 4.2 [SugarContent] 16.9 [ProteinContent] 37.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes. Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches]. Transfer the chicken to a plate and wipe out the skillet. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil. Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes. Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.
[Name] Spinach Artichoke Dip [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-02T22:39:00Z [Description] BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/2o8y11csQ42cNt8EzCha_IMG_3867.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["coconut oil", "bouillon cube", "garlic cloves", "artichoke hearts", "frozen chopped spinach", "part-skim ricotta cheese", "mayonnaise", "reduced-fat cream cheese", "part-skim mozzarella cheese", "nutmeg", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 221.6 [FatContent] 12.6 [SaturatedFatContent] 8.2 [CholesterolContent] 35.2 [SodiumContent] 712.9 [CarbohydrateContent] 15.3 [FiberContent] 6.5 [SugarContent] 3.7 [ProteinContent] 14.2 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. 2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden. Remove from heat and cool. 3. In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine. 4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.
[Name] Gluten Free Cheddar Mac N Cheese [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-02T22:41:00Z [Description] BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/2aqKsS1rRZ2zfEiuU0m7_IMG_3816.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["8", "1/2", "1", "2", "2", "2", "3/4", "3/4", "1", "1", NA, "6", NA, "1 1/2", "1", "1", "2"] [RecipeIngredientParts] ["elbow macaroni", "ricotta cheese", "bouillon cubes", "dry mustard", "garlic powder", "kosher salt", "black pepper", "egg", "milk", "sharp cheddar cheese", "canola oil", "unsalted butter", "dried basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 558.7 [FatContent] 29.0 [SaturatedFatContent] 14.4 [CholesterolContent] 114.7 [SodiumContent] 1056.2 [CarbohydrateContent] 49.6 [FiberContent] 2.9 [SugarContent] 2.5 [ProteinContent] 24.7 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat oven to 350°F. 2. Cook pasta according to package directions. Drain. 3. Combine ricotta and next 8 ingredients (through egg] in a large bowl; stir with a whisk. Gradually whisk in milk. Stir the cheese mixture with the pasta. Spoon into an 11 x 7-inch baking dish coated with cooking spray. 4. Combine oil and butter in a medium bowl. Add breadcrumbs and parsley; toss. Sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until lightly browned.
[Name] Kielbasa & Sauerkraut [AuthorId] 2001568282 [AuthorName] jkovac50 [CookTime] PT2H [PrepTime] PT30M [TotalTime] PT2H30M [DatePublished] 2018-02-02T22:41:00Z [Description] Make and share this Kielbasa & Sauerkraut recipe from Food.com. [Images] character(0) [RecipeCategory] Meat [Keywords] ["Czech", "European", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "2", "1", "2", "4"] [RecipeIngredientParts] ["polska kielbasa", "sauerkraut", "bacon", "onions", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 420.2 [FatContent] 34.5 [SaturatedFatContent] 11.4 [CholesterolContent] 51.4 [SodiumContent] 2406.1 [CarbohydrateContent] 17.3 [FiberContent] 8.7 [SugarContent] 6.9 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a large pot, cut bacon into 1\" wide pieces and brown. Drain fat and add onions and garlic. Cook until onions and garlic are soft. Add sauerkraut (one can should be drained, use the liquid from the other can]. Slice kielbasa into 1/4\" to 1/2\" pieces and add to pot. Cook on low for 2-4 hours stirring occasionally (the longer the better].
[Name] Spinach Artichoke Dip [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-02-02T22:42:00Z [Description] BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors – chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001968558/eJoH9ihZQKWRfnyDwBu8_IMG_3867.JPG" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "3", "1", "1", "1/2", "2", "1/2", "1/2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["coconut oil", "bouillon cube", "garlic cloves", "artichoke hearts", "frozen chopped spinach", "part-skim ricotta cheese", "mayonnaise", "reduced-fat cream cheese", "part-skim mozzarella cheese", "nutmeg", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.7 [FatContent] 10.5 [SaturatedFatContent] 6.8 [CholesterolContent] 29.3 [SodiumContent] 594.1 [CarbohydrateContent] 12.8 [FiberContent] 5.4 [SugarContent] 3.1 [ProteinContent] 11.9 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375 degrees F. 2. Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden. Remove from heat and cool. 3. In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine. 4. Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.
[Name] Veggie Cold Pasta [AuthorId] 2001967018 [AuthorName] Pedro F. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-02-02T22:43:00Z [Description] Make and share this Veggie Cold Pasta recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001967018/rJNqT4TrSHRXHVD9gQeR_20180202_122747.jpg" [RecipeCategory] Lunch/Snacks [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "1", "3", "1", "1", "2", "2", NA] [RecipeIngredientParts] ["bow tie pasta", "carrot", "green onion", "celery rib", "cilantro leaves", "avocado", "mayonnaise", "olive oil", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 248.0 [FatContent] 14.3 [SaturatedFatContent] 2.5 [CholesterolContent] 26.1 [SodiumContent] 64.5 [CarbohydrateContent] 25.4 [FiberContent] 4.1 [SugarContent] 1.7 [ProteinContent] 6.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fine chop all the veggies. Mix in a bowl all veggies, mayonnaise, and olive oil, adding salt as liked, until a creamy texture achieved Cook pasta until \"al dente\" following box instructions (8 to 10min aproximately]. Mix pasta and cream in the bowl. Serve cold or warm as your preferences with parmesan cheese on top. Enjoy .
[Name] Tempeh Stuffed Sweet Potatoes [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-03T01:10:00Z [Description] A recipe for easy vegan Thai tempeh stuffed sweet potatoes topped with the most delicious peanut sauce [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1/2", "1", "8", "1", "1", "2", "2", "2", "2", "1/4", "2", "1", "1/2", "2", "1"] [RecipeIngredientParts] ["sweet potatoes", "avocado", "onion", "garlic clove", "tempeh", "soy sauce", "avocado", "cilantro", "green onions", "peanuts", "toasted sesame seeds", "creamy peanut butter", "soy sauce", "sriracha sauce", "lime", "fresh ginger", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 489.1 [FatContent] 27.9 [SaturatedFatContent] 4.9 [CholesterolContent] 0.0 [SodiumContent] 745.2 [CarbohydrateContent] 46.2 [FiberContent] 10.7 [SugarContent] 8.8 [ProteinContent] 21.6 [RecipeServings] 4.0 [RecipeYield] 4 Sweet potatoes [RecipeInstructions] ["Cook sweet potatoes in microwave.", "make the peanut sauce. Place all peanut sauce ingredients together in the food processor and blend until combined. Set aside until ready to use.", "Next, make the tempeh. Heat vegetable broth in a medium skillet on medium-high heat. Add onion and garlic and saute until tender, about 4 minutes. Add tempeh and cook until lightly browned, about 3-4 minutes. Add soy sauce, cook another minute and turn off heat.", "When sweet potatoes are cool enough to handle, cut a slit in each one. Fill with a few slices of avocado, the tempeh mixture (it'll fall over the sides - that's okay!], and a drizzle of peanut sauce. Garnish with cilantro, green onions, peanuts, sesame seeds and sriracha." ]
[Name] Portobello Chicken LoMein [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-02-03T03:21:00Z [Description] Make and share this Portobello Chicken LoMein recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "3/4", "1/2", "1", "2", "2", "1", "1 3/4", "2"] [RecipeIngredientParts] ["linguine", "cornstarch", "chicken broth", "rice vinegar", "honey", "salt", "ground ginger", "boneless skinless chicken breast", "carrots", "onion", "portabella mushrooms"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 364.6 [FatContent] 10.8 [SaturatedFatContent] 1.9 [CholesterolContent] 72.6 [SodiumContent] 793.9 [CarbohydrateContent] 35.3 [FiberContent] 3.1 [SugarContent] 8.9 [ProteinContent] 30.9 [RecipeServings] 4.0 [RecipeYield] 4 1 1/4 cups [RecipeInstructions] Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt and ginger until smooth; set aside. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm. Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp-tender and spinach is wilted. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.
[Name] Pizza Soup [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-03T03:27:00Z [Description] Place all ingredients on the stove or throw them in a crockpot.  Super easy and the whole family will enjoy. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "2 1/2", "1", "1", "1", "1", "2", "1/2", "1/2", "1/2", NA, "10", "1 1/2"] [RecipeIngredientParts] ["diced tomatoes", "water", "sausage", "hamburger", "green pepper", "fresh mushrooms", "garlic cloves", "rubbed sage", "dried basil", "dried oregano", "mozzarella cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 344.0 [FatContent] 9.8 [SaturatedFatContent] 4.1 [CholesterolContent] 23.6 [SodiumContent] 838.8 [CarbohydrateContent] 49.6 [FiberContent] 3.8 [SugarContent] 9.8 [ProteinContent] 15.7 [RecipeServings] 10.0 [RecipeYield] 10 1 cup [RecipeInstructions] In a Dutch oven or soup kettle, bring the tomatoes, soup and water to a boil. Reduce heat; cover and simmer for 15 minutes. Mash with a potato masher. Add the pepperoni, red and green peppers, mushrooms, garlic, sage, basil, oregano, salt and pepper. Cover and simmer for 10 minutes or until vegetables are tender. Ladle into ovenproof bowls. Top each with a slice of bread and sprinkle with cheese. Broil 4 inches from the heat until cheese is melted and bubbly. .
[Name] Cinnamon Churros [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] nan [PrepTime] PT40M [TotalTime] PT40M [DatePublished] 2018-02-04T10:29:00Z [Description] Make and share this Cinnamon Churros recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["25", "1", "125", "1/2", "1/4", "3", NA, "150", "2", "100", "100"] [RecipeIngredientParts] ["unsalted butter", "vanilla essence", "self raising flour", "cinnamon", "ground nutmeg", "caster sugar", "frozen raspberries", "Chambord raspberry liquor", "dark chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 292.5 [FatContent] 15.5 [SaturatedFatContent] 9.5 [CholesterolContent] 19.5 [SodiumContent] 11.8 [CarbohydrateContent] 38.6 [FiberContent] 4.7 [SugarContent] 12.1 [ProteinContent] 5.5 [RecipeServings] nan [RecipeYield] 6 Churros [RecipeInstructions] In a jug, add the butter and vanilla to 100ml boiling water. Stir until the butter has melted. Put the flour in a large bowl and make a well in the centre. Pour in the butter liquid and beat until smooth. Fit a piping bag with a star nozzle and fold down the edges of the bag. Fill with the batter. Line a baking tray and pipe on palm sized heart shapes. Pinch the ends together with wet fingers. Put in the freezer for 15-20 minutes, until firm. In a bowl, stir together the spices and 2tbsp of the sugar and set aside. In a large deep pan, heat the oil to 180c or until it sizzles when tested with a small piece of bread. Cook 2 churros at a time for 3-4 mins until golden brown, turning occasionally. Test the oil is hot enough between batches. Drain the churros on a plate lined with kitchen roll before tossing in the sugar and spice mixture. To make the raspberry sauce, cook the raspberries with the rest of the sugar in a small pan until soft. Mash with a fork and stir in the chambord. Pour into a small bowl to serve (sieve beforehand if you like]. To make the chocolate sauce, break the dark chocolate into a microwave safe bowl. Microwave for up to 1 min to melt, stirring every 20 seconds. Pour in the cream and leave to sit for 1 minute Stir until melted and thick. Pour into a bowl to serve.
[Name] Slow-Cooked Beef Ragu & Cauliflower Mash With Lettuce, Peas [AuthorId] 1639858 [AuthorName] hectorthebat [CookTime] PT2H20M [PrepTime] PT0S [TotalTime] PT2H20M [DatePublished] 2018-02-04T10:43:00Z [Description] Make and share this Slow-Cooked Beef Ragu & Cauliflower Mash With Lettuce, Peas recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1", "1", "2", "150", "250", "1/4", "400", "200", "1", "1", "1/2", "30", NA] [RecipeIngredientParts] ["onion", "celery rib", "garlic cloves", "beef", "dried oregano", "tomato juice", "cauliflower florets", "extra virgin olive oil", "smoked streaky bacon", "romaine lettuce hearts", "fresh basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.1 [FatContent] 16.7 [SaturatedFatContent] 5.9 [CholesterolContent] 20.8 [SodiumContent] 712.2 [CarbohydrateContent] 27.5 [FiberContent] 8.1 [SugarContent] 14.4 [ProteinContent] 9.9 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Heat the oil in a pan and fry the onion, celery, garlic and beef for 5-8 mins until the veg is soft and the meat is browned. Stir in the stock, oregano, and tomatoes. Bring to the boil and simmer, covered, for 2 hours, stirring occasionally, until the meat starts to fall apart. Put the cauliflower in a pan with 100ml boiling water. Cover and simmer for 8 mins until soft. Drain well and mash with the olive oil and some black pepper. In another pan, cook the bacon on a medium heat until crisp. Add the lettuce and fry until golden and wilted. Add the peas and cook for 2-3 mins until heated through. Divide the cauliflower mash between 2 bowls, top with the beef ragu and garnish with basil leaves. Serve with the lettuce, bacon and peas on the side.
[Name] Hamburger Vegetable Soup [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT45M [PrepTime] PT15M [TotalTime] PT1H [DatePublished] 2018-02-04T17:22:00Z [Description] adapted from a Pioneer Woman recipe called Hamburger Soup at http://thepioneerowman.com/cooking/hamburger-soup/?printable_recipe=11374 I used her wonderful recipe and added more veggies, seasoning and broth. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "3", "14 1/2", "4", "3", "4", "5", "3", "5", "4", "1/2", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["onion", "celery", "garlic cloves", "whole tomatoes", "diced tomatoes", "beef broth", "bell peppers", "carrots", "tomato paste", "frozen green beans", "mushrooms", "salt", "black pepper", "parsley", "ground oregano"] [AggregatedRating] nan [ReviewCount] nan [Calories] 277.4 [FatContent] 13.5 [SaturatedFatContent] 5.3 [CholesterolContent] 52.2 [SodiumContent] 508.8 [CarbohydrateContent] 22.5 [FiberContent] 4.0 [SugarContent] 5.3 [ProteinContent] 17.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] 1. In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. 2. Drain fat from meat and return to pot. 3. Add remaining ingredients and stir to combine. 4. Bring to a boil. 5. Reduce heat then cover the pot and simmer the soup for 20-30 minutes, until potatoes are tender but not mushy. 6. Soup will be thick. If you'd like it to be less thick, add 1 to 2 cups of broth or hot water and heat though. Adjust seasonings to taste.
[Name] Classic (Paleo) Beef Stew [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT2H30M [PrepTime] PT15M [TotalTime] PT2H45M [DatePublished] 2018-02-04T18:12:00Z [Description] from http://www.MelJoulwan.com/2015/05/07/classic-paleo-beef-stew/ I've tweaked it a little bit to suit our tastes. [Images] character(0) [RecipeCategory] Meat [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["2", "2", "3/4", "1 1/2", "1 1/2", "1", "1", "1", "4", "2", "2", "1/4", "3", "4", "1/4"] [RecipeIngredientParts] ["beef stew meat", "arrowroot", "salt", "ground black pepper", "onion", "carrot", "celery", "garlic cloves", "tomato paste", "bay leaves", "dried thyme leaves", "chicken broth", "potatoes", "fresh parsley leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 268.3 [FatContent] 5.8 [SaturatedFatContent] 2.4 [CholesterolContent] 72.6 [SodiumContent] 1075.2 [CarbohydrateContent] 25.3 [FiberContent] 3.4 [SugarContent] 2.9 [ProteinContent] 29.4 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["1. Pat beef dry with paper towels.", "2. In a large bowl, mix arrowroot, 1/2 tablespoon salt, and 1 teaspoon black pepper. Add the beef and toss until coated.", "3. Heat a soup pot or Dutch oven over medium heat. Add the cooking fat and allow to melt, then add the beef and brown on all sides. Give the meat plenty of breathing room so it forms a nice crust; you might have to cook it in batches. As it browns, remove to a bowl.", "4. When the meat is browned, add the onion, carrot, celery, and garlic to the same pot. (If it's dry, add another teaspoon or two of cooking fat.].", "5. Saute the vegetables until they are soft and golden, about 10 minutes.", "6. Add the tomato paste, 1 teaspoon of salt, 1/2 teaspoon black pepper, bay leaves, and thyme. Cook, stirring often, about 2 minutes.", "7. Pour in the broth and stir to combine.", "8. Add the beef and accumulated juices to the pot.", "9. Cover and simmer for 1 hour.", "10. Add the potatoes to the pot and simmer another hour, until the meat and potatoes are tender.", "11. Simmer uncovered for 5-10 minutes to thicken the gravy, then sprinkle with minced parsley before serving." ]
[Name] Low Carb Chili [AuthorId] 742029 [AuthorName] rsnelling42 [CookTime] PT1H [PrepTime] PT20M [TotalTime] PT1H20M [DatePublished] 2018-02-04T18:45:00Z [Description] This originated from an Atkins recipe. If you follow it as is, it's really incredible! When we are not watching our carbs, we'll add a can of beans to it, but you really don't miss them without! This can be great topped with green onions, cheddar cheese, Monterrey jack and/or sour cream. [Images] character(0) [RecipeCategory] Very Low Carbs [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "2", "1", "1", "1", "2", "1/2", "1/4", "2", "1 1/2", "1/8", "1", "1", "1", "2"] [RecipeIngredientParts] ["bacon", "ground beef", "olive oil", "onion", "garlic clove", "salt", "cayenne pepper", "chili powder", "cumin", "cinnamon", "diced tomatoes", "water", "beef bouillon cube", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 729.6 [FatContent] 59.8 [SaturatedFatContent] 20.7 [CholesterolContent] 154.3 [SodiumContent] 1186.5 [CarbohydrateContent] 8.2 [FiberContent] 2.5 [SugarContent] 3.8 [ProteinContent] 38.6 [RecipeServings] 6.0 [RecipeYield] 6 [RecipeInstructions] Cook bacon till half-cooked in large pot. Add ground beef until almost brown. Drain most of the fat. Add oil (if necessary], add onion and cook until golden, about 3 minutes. Add garlic and jalapenos, cook 30-45 seconds, stirring until fragrant. Add salt, red pepper, chili powder, cumin and cinnamon. Stirring until meat is completely browned. Drain any excess liquid. Add tomatoes, can of water, bouillon cube and tomato paste. If adding beans, add them now. Bring to a boil then drop to a simmer. Simmer, covered, as long or as little as you want!
[Name] BEER-Braised Chicken With Rice and Queso Fresco [AuthorId] 2000623484 [AuthorName] Michelle S. [CookTime] PT30M [PrepTime] PT20M [TotalTime] PT50M [DatePublished] 2018-02-04T20:12:00Z [Description] Make and share this BEER-Braised Chicken With Rice and Queso Fresco recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 60 Mins"] [RecipeIngredientQuantities] ["3/4", "1/8", "1", "1", "1 1/2", "1", "1", "8", "1", "2", "1/8", "1/2", "1", "1"] [RecipeIngredientParts] ["white rice", "oregano", "chipotle chile in adobo", "sweet paprika", "apple cider vinegar", "dark brown sugar", "queso fresco", "yellow onion", "boneless skinless chicken breasts", "cayenne pepper", "Worcestershire sauce", "diced tomatoes", "beer"] [AggregatedRating] nan [ReviewCount] nan [Calories] 599.5 [FatContent] 5.5 [SaturatedFatContent] 1.2 [CholesterolContent] 78.9 [SodiumContent] 368.5 [CarbohydrateContent] 85.3 [FiberContent] 5.9 [SugarContent] 12.4 [ProteinContent] 36.2 [RecipeServings] 2.0 [RecipeYield] 2 [RecipeInstructions] ["Cook rice with 1/4 c chicken stock, 3/4 cup water and 1/4 tsp salt.", "While rice is cooking, strip oregano leaves and discard stems. Peel onion and dice. Roughly chop half of chipotle pepper.", "Pat chicken dry and season with paprika and cayenne and 1/2 tsp salt. Heat 2 tbsp canola oil in a large, high-sided pan over medium high heat. When oil is shimmering add chicken and sear until browned, 2-3 minutes per side. Transfer chicken to a plate and set aside.", "Make sauce for braising. Add oregano and onion to pan used to sear chicken over medium heat and cook until onion is soft, 3-5 minutes. Stir in apple cider vinegar and Worcestershire sauce and cook until liquid is reduced by half, about 30 seconds. Add brown sugar, chopped Chipotle, and diced tomatoes and their juice. Stir in 1/2 cup beer. Increase heat to high and bring to a boil.", "Braise chicken. Return chicken to pan, submerging at least halfway in sauce. Cover pan, reduce heat to medium, and simmer until chicken is cooked through and no longer pink, 6-8 minutes. Uncover pan and transfer chicken to a separate plate. Increase heat to medium high and simmer until sauce is reduced by half, about 3 minutes. In the meantime roughly chop chicken or shred with tongs.", "Plate braised chicken. Return chopped chicken to braising liquid over medium high heat and cook, stirring until warmed through, about 2 minutes. Taste and add more salt and black pepper as desired. Serve braised chicken with rice, spooning over sauce. Garnish with queso fresco and enjoy!" ]
[Name] Lemon Whoopie Pies [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-02-04T21:26:00Z [Description] Make and share this Lemon Whoopie Pies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Lemon", "Citrus", "Fruit", "Lactose Free", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1/2", "1", "2", "2", "1/2", "1/2", "4", "1/2", "1/2", "1", "1", "1/2", "1/4", "2", "1/2"] [RecipeIngredientParts] ["lemon, zest of", "baking powder", "ground turmeric", "salt", "eggs", "coconut oil", "honey", "lemon juice", "cashews", "water", "vanilla extract", "coconut oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 379.6 [FatContent] 32.5 [SaturatedFatContent] 21.1 [CholesterolContent] 65.5 [SodiumContent] 305.8 [CarbohydrateContent] 20.9 [FiberContent] 1.2 [SugarContent] 15.5 [ProteinContent] 5.4 [RecipeServings] 10.0 [RecipeYield] 10 large whoopie pies [RecipeInstructions] ["preheat the oven to 350.", "line 2 trays with parchment paper.", "in one bowl, stir together the dry ingredients through the sea salt.", "in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using].", "add the dry ingredients to the wet and mix well.", "spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.", "Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.", "to make the vanilla custard cream, first discard the soaking water from the cashews.", "blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.", "while the motor is running, slowly add the coconut oil to the cashew mix.", "blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.", "once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie." ]
[Name] My Amish Friend's Caramel Corn [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-02-04T23:28:00Z [Description] I found this recipe on allrecipes.com courtesy of AnitaLouise, and it is terrific. Nice easy and delicious recipe. She says it is from an Amish family who packages this treat for gifts at Christmas. Serving size is estimated. It made a humongous never ending bowl. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Low Protein", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["7", "2", "2", "1/2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["brown sugar", "light corn syrup", "salt", "butter", "baking soda", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 111.8 [FatContent] 6.4 [SaturatedFatContent] 2.8 [CholesterolContent] 9.8 [SodiumContent] 161.3 [CarbohydrateContent] 14.0 [FiberContent] 0.5 [SugarContent] 9.5 [ProteinContent] 0.5 [RecipeServings] 50.0 [RecipeYield] 7 quarts [RecipeInstructions] Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat oven to 250°F Combine the brown sugar, corn syrup, butter, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat. Don't worry too much at this point about getting it to coat all of the corn. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.
[Name] Hearty Vegetable Lasagna (Weight Watchers) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT35M [PrepTime] PT30M [TotalTime] PT1H5M [DatePublished] 2018-02-04T23:39:00Z [Description] I modified this recipe and didn't use any non-stick cooking spray or the no-boil noodles. I used some home canned tomato basil marina and threw in some spinach but left out the mushrooms. I also made a big pan of this instead of enough for 4 servings. Recipe posted as written. Courtesy of Weight Watchers New Complete Cookbook. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1/4", "2", "2", "29", "8", "1", "1/4", "5", "1", "1/4"] [RecipeIngredientParts] ["eggplant", "zucchini", "black pepper", "olive oil", "garlic cloves", "fire-roasted tomatoes", "cremini mushrooms", "red bell pepper", "fresh basil", "part-skim mozzarella cheese", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 301.5 [FatContent] 14.1 [SaturatedFatContent] 7.3 [CholesterolContent] 41.9 [SodiumContent] 755.8 [CarbohydrateContent] 26.0 [FiberContent] 8.8 [SugarContent] 13.6 [ProteinContent] 22.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 400. Spray 8 inch square baking dish and 2 baking sheets with nonstick spray. I skipped this step and put my sauce in the bottom and didn't need anything to coat the bottom. Place eggplant and zucchini on prepared baking sheets, overlapping slices if necessary. Spray with cooking spray and sprinkle with 1/4 teaspoon black pepper. I skipped the non-stick cooking spray and used olive oil. Bake until vegetables are tender, about 15 minutes. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes with their juice, mushrooms, bell pepper, basil, and remaining 1/8 teaspoon black pepper. Reduce heat and cook until sauce is bubbling but not thickened, about 10 minutes longer. Spread 1/2 cup of sauce in prepared baking dish. Cover with 1 lasagna noodle and top with 1/4 of eggplant and zucchini. Cover with 1/2 cup of sauce and sprinkle with 2 tablespoons of mozzarella and 1 tablespoon of Parmesan. Repeat to make 4 more layers, ending with noodle topped with sauce. If any sauce remains, spoon over lasagna. Cover baking dish with foil and bake until bubbly, about 35 minutes. Uncover and bake until sauce is absorbed, about 10 minutes longer. Let stand about 5 minutes before serving.
[Name] Briana’s Savory Tortellini Soup [AuthorId] 102672 [AuthorName] piranhabriana [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-02-05T00:48:00Z [Description] This one is a crowd pleaser for sure! The broth is amazing! You can use either fresh or frozen tortellini. [Images] character(0) [RecipeCategory] European [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "4", "2", "2", "4", "28", "8", "1", "18 -20", "6", NA, NA] [RecipeIngredientParts] ["onion", "garlic cloves", "olive oil", "mild Italian sausage", "chicken broth", "diced tomatoes", "tomato sauce", "heavy whipping cream", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 779.1 [FatContent] 51.1 [SaturatedFatContent] 20.8 [CholesterolContent] 132.4 [SodiumContent] 2323.1 [CarbohydrateContent] 44.8 [FiberContent] 3.8 [SugarContent] 6.7 [ProteinContent] 35.6 [RecipeServings] 8.0 [RecipeYield] 1 Big pot [RecipeInstructions] Sauté the onion and garlic in the olive oil in a large pot. Add the Italian sausage and cook till brown and crumbled. Add chicken broth, tomatoes, tomato sauce, heavy whipping cream, and tortellini. Bring to a boil. Reduce heat, cover, and simmer 15 minutes. Turn off heat and add spinach leaves and salt and pepper. Stir till wilted and serve, topping with Parmesan cheese.
[Name] Avocado Toast Pockets [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-02-05T16:51:00Z [Description] Make and share this Avocado Toast Pockets 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/2001795471/APLuvEtDSTWE9gr1TfgB_91158H.jpg" [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "2", "2", "1", "1/2", "6", "2", "1", "2/3", "1/2"] [RecipeIngredientParts] ["avocados", "plum tomato", "frozen corn", "red onion", "lime juice", "chili powder", "garlic clove", "salt", "phyllo pastry", "salted butter", "egg", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.5 [FatContent] 15.7 [SaturatedFatContent] 5.5 [CholesterolContent] 40.9 [SodiumContent] 279.8 [CarbohydrateContent] 16.1 [FiberContent] 4.3 [SugarContent] 1.6 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375F (190C]. Line two rimmed baking sheets with parchment. Stir together avocado, tomato, corn, red onion, 2 tsp (10 mL] lime juice, chili powder, half the garlic and 1/4 tsp (1 mL] salt in a medium bowl. On clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and n half again to make 4, 3-inch (8 cm] squares. Repeat with remaining strips. Fill one half of each square with 1 tablespoons (15 mL] filling, leaving a 1/2 inch (1 cm] border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden; about 10 minutes. Repeat with remaining pastry sheets and filling. Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.
[Name] Chocolate Orange Brioche Bread Pudding [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-02-05T16:53:00Z [Description] “Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President's Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.” [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/v6Tphl0BSguKfRg7H1nq_91349H.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "8", "1 1/4", "1", "1/2", "1/4", "1", "1/4", "1", "1", "1/2", "1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["eggs", "homogenized milk", "granulated sugar", "brown sugar", "orange zest", "pure vanilla extract", "cinnamon", "salt", "orange marmalade", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.9 [FatContent] 10.3 [SaturatedFatContent] 5.4 [CholesterolContent] 148.7 [SodiumContent] 233.5 [CarbohydrateContent] 55.4 [FiberContent] 0.9 [SugarContent] 50.4 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (180°C]. Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined. Spread a third of the brioche in bottom of a 9-cup (2.25 litre] casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
[Name] "Drop" Sugar Cookies [AuthorId] 2001450769 [AuthorName] Clever Cooking [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-05T21:32:00Z [Description] This Sugar Cookie recipe is one of my favorites. I use Coconut Oil in place of half the butter (it makes these homemade cookies even better!) The original name of these cookies was Amish Sugar Cookies, but after my substitute, I wasn't sure that the Amish would approve so I hope you will make them, love them and put your own name to them. Enjoy! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001450769/5wqBW1KTcyVxdbHerhhA_IMG_0216.jpg" [RecipeCategory] Drop Cookies [Keywords] ["Dessert", "Cookie & Brownie", "Coconut", "Fruit", "Sweet", "< 30 Mins", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "2", "1", "4 1/2", "1", "1"] [RecipeIngredientParts] ["butter", "coconut oil", "granulated sugar", "powdered sugar", "eggs", "vanilla", "white flour", "baking soda", "cream of tartar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2319.3 [FatContent] 139.1 [SaturatedFatContent] 103.1 [CholesterolContent] 286.7 [SodiumContent] 1013.0 [CarbohydrateContent] 250.7 [FiberContent] 5.1 [SugarContent] 106.5 [ProteinContent] 24.2 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Cream butter, oil and sugars together in bowl. Add eggs and vanilla and beat until blended. In a separate bowl, stir together dry ingredients. Mix into creamed mixture. \"Drop\" onto ungreased baking sheets, if you must. Better yet, roll them in balls! Bake at 375 degrees for 8-10 minutes. You can roll the cookies in sprinkles to dress them up a little bit. See comments in video. https://youtu.be/f04cDFfmsys. Bake at 375 degrees for 8-10 minutes.
[Name] Mom's Best Rolls [AuthorId] 224921 [AuthorName] Southern Polar Bear [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-02-05T22:23:00Z [Description] Make and share this Mom's Best Rolls recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["2 1/2", "1/2", "3/4", "2", "3", "1 1/2", "1", "1", "4 1/2", "10 -12"] [RecipeIngredientParts] ["boiling water", "sugar", "salt", "eggs", "warm water", "salt", "sugar", "fast rising yeast", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 2127.8 [FatContent] 45.6 [SaturatedFatContent] 7.0 [CholesterolContent] 186.0 [SodiumContent] 2417.9 [CarbohydrateContent] 372.2 [FiberContent] 12.9 [SugarContent] 52.6 [ProteinContent] 51.8 [RecipeServings] nan [RecipeYield] 3-4 Dozen [RecipeInstructions] ["Bring the first batch of water (2 1/2 cups] to a rolling boil.", "Add the oil, sugar, and salt to the water.", "Stir until the sugar and salt have dissolved.", "Let the mixture sit until it cools.", "When the mixture reaches room temperature, stir in the eggs and 1 cup of flour. You can speed up the cooling time by placing the mixture in an ice bath.", "In a small bowl, mix the second batch of water (1 1/2 cups warm water] with a teaspoon of sugar and the yeast.", "In a very large bowl, combine the oil mixture and the yeast mixture. .", "Add the remaining flour, one cup at a time, until the dough is soft and no longer sticky.", "Knead for 5-6 minutes.", "Place in a large oiled bowl, cover with plastic wrap, and let rise until it has doubled in size (about an hour].", "Punch down and let rise, again, until it has doubled in size.", "Shape into buns and place on oiled baking sheets.", "Cover with plastic wrap and let rise, again, until it has doubled in size.", "Preheat oven to 350 degrees.", "Bake in preheated oven for 20-25 minutes. Don't overbake." ]
[Name] Raspberry Flavored Chocolate Truffles [AuthorId] 2001923277 [AuthorName] Zach b. [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-05T22:24:00Z [Description] Make and share this Raspberry Flavored Chocolate Truffles recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["8", "1/4", "3/4", "1/4", "1", "1/8", "1/8"] [RecipeIngredientParts] ["evaporated milk", "vanilla", "butter", "powdered sugar", "cocoa powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 89.5 [FatContent] 8.5 [SaturatedFatContent] 5.2 [CholesterolContent] 1.2 [SodiumContent] 8.4 [CarbohydrateContent] 6.5 [FiberContent] 2.8 [SugarContent] 1.2 [ProteinContent] 2.4 [RecipeServings] nan [RecipeYield] 15 balls [RecipeInstructions] over medium heat heat the evaporated milk till small bubbles form. add the butter and chocolate to the evaporated milk. pour the mixture into a shallow bowl. add the raspberry extract and vanilla. cool the mixture until it is hard usually 3 to 4 hours. roll in the chocolate powder or powdered sugar.
[Name] Oatmeal Banana Breakfast Cookies [AuthorId] 1138016 [AuthorName] eriswilson [CookTime] PT14M [PrepTime] PT20M [TotalTime] PT34M [DatePublished] 2018-02-05T22:25:00Z [Description] Trying to find the happy balance between something my picky tween would take to school for breakfast and actually eat, and healthy/lower glycemic. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Cookie & Brownie", "< 60 Mins"] [RecipeIngredientQuantities] ["3", "2", "1/4", "1", "1/3", "1/2", "2", "1/3", "1/3", "1/3", "1", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["bananas", "eggs", "butter", "vanilla", "stevia", "oats", "baking powder", "cinnamon", "ginger", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 70.0 [FatContent] 2.6 [SaturatedFatContent] 1.2 [CholesterolContent] 16.5 [SodiumContent] 50.1 [CarbohydrateContent] 9.7 [FiberContent] 1.4 [SugarContent] 1.5 [ProteinContent] 2.3 [RecipeServings] nan [RecipeYield] 30 Cookies [RecipeInstructions] Preheat oven to 350. Cream together Bananas, Sweetners, Vanilla, Eggs, and butter. Slowly add dry ingredients to banana mixture. Mix until well combined. Allow to sit in the fridge for at least 1 hour. Drop Tbsp size on baking sheet with parchment paper. Bake for 12-14 min until lightly brown at edges and barely firm in the center. Allow to cool for 2 min before moving to wire rack for further cooling.
[Name] (You Wouldn't Know They're) VEGAN Cranberry Nut Muffins [AuthorId] 2001973127 [AuthorName] wk a. [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-02-05T22:26:00Z [Description] These are amazing - I make them for my daughter's HS crew team, and they are always in demand, even among the non-vegans. Moist, not too sweet, and hearty. Recipe adapted from one by Ina Garten. You could probably substitute blueberries (fresh or frozen) for the cranberries. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] ["Breads", "Breakfast", "Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "4", "2/3", "2/3", "4", "1", "2", "1", "1", "2/3", "2/3", "1 2/3", "8", "1", "1/3"] [RecipeIngredientParts] ["all-purpose flour", "baking powder", "baking soda", "salt", "cinnamon", "ginger", "cranberries", "apple", "walnuts", "brown sugar", "granulated sugar", "milk", "canned chick-peas", "applesauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 257.9 [FatContent] 13.2 [SaturatedFatContent] 1.9 [CholesterolContent] 2.4 [SodiumContent] 186.8 [CarbohydrateContent] 32.4 [FiberContent] 1.6 [SugarContent] 12.5 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] 24 muffins [RecipeInstructions] ["Preheat oven to 375° F. .", "Line muffin tins with muffin cups.", "Chop nuts, or if you don't have nuts, lightly toast 1 Celsius of oats in the oven on a baking sheet.", "In a very large mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.", "In a medium sized mixing bowl, mix together cranberries, nuts or oats, diced apple, brown sugar, and granulated sugar.", "Froth the aquafaba (chickpea juice] with a fork, and add it, along with the milk, oil, and applesauce, to the dry ingredients. Stir quickly just to combine.", "Fold the fruit/nut/sugar mixture from the medium bowl into the batter - use a strong wooden spoon, it will be a little heavy. (Yes, it seems a strange order of ingredients, but trust me on this].", "Fill the muffin tins to the top.", "Bake for 20 to 25 minutes, or until a toothpick comes out clean.", "Note: If you don't have applesauce, you can use 1 1/3 Celsius of oil; alternately, you can reduce the amount of oil and increase the applesauce a bit. Likewise, if you don't have nuts, you can sub in oats. I usually use frozen cranberries and put them into the batter frozen - they turn out beautifully." ]
[Name] Shrimp and Cheese Spread and Dip [AuthorId] 1086570 [AuthorName] bill mayes [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-02-05T22:27:00Z [Description] Make and share this Shrimp and Cheese Spread and Dip recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1 1/4", "1/3", "5", "7", "1/2", "1/2", "1", "3", "1/4"] [RecipeIngredientParts] ["cream cheese", "paprika", "sour cream", "shrimp", "onion powder", "garlic powder", "gouda cheese", "romano cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.0 [FatContent] 14.7 [SaturatedFatContent] 8.3 [CholesterolContent] 53.2 [SodiumContent] 199.8 [CarbohydrateContent] 2.2 [FiberContent] 0.1 [SugarContent] 1.5 [ProteinContent] 3.9 [RecipeServings] 8.0 [RecipeYield] 1 1/2 Cup [RecipeInstructions] Use Whipped cream cheese and fresh grated Gouda cheese. I use Franks Hot Sauce. Chop Shrimp. Mix all Ingredients and Refrigerate for at least 2 hours. Have at it. Mix really well.
[Name] Taco Salad [AuthorId] 2001931970 [AuthorName] Tammy L. [CookTime] PT10M [PrepTime] PT15M [TotalTime] PT25M [DatePublished] 2018-02-05T22:27:00Z [Description] Make and share this Taco Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "24", "1/2", "1", "3 -4", "1", "1", "475", "9 1/4", "1 -2"] [RecipeIngredientParts] ["hamburger", "cheddar cheese", "lettuce", "tomatoes", "onion", "green pepper", "green onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 874.1 [FatContent] 48.8 [SaturatedFatContent] 14.1 [CholesterolContent] 163.9 [SodiumContent] 1976.9 [CarbohydrateContent] 74.4 [FiberContent] 8.0 [SugarContent] 18.7 [ProteinContent] 39.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Fry the hamburger in a skillet. Grate the cheddar cheese. cut up the green pepper, green onion, tomatoes and any other veggie that you wish to put in this salad. cut up lettuce. mix all together. Add the corn chips and the dressing just before serving. Enjoy!
[Name] Oatmeal Pancakes [AuthorId] 2001961718 [AuthorName] Mel W. [CookTime] PT15M [PrepTime] PT20M [TotalTime] PT35M [DatePublished] 2018-02-05T22:27:00Z [Description] Awesome Pancakes that have a great flavor and good for you. Add nuts, berries or chocolate as you want. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2 1/2", "2", "2", "1/4", "3/4", "2", "2 1/4", "1", "1/2"] [RecipeIngredientParts] ["rolled oats", "eggs", "all-purpose flour", "sugar", "baking powder", "salt", "walnuts", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 487.5 [FatContent] 26.7 [SaturatedFatContent] 5.4 [CholesterolContent] 86.6 [SodiumContent] 711.9 [CarbohydrateContent] 49.4 [FiberContent] 4.6 [SugarContent] 11.9 [ProteinContent] 14.3 [RecipeServings] 5.0 [RecipeYield] 12 Pancakes [RecipeInstructions] 1.\tPour milk over oats and let soak for 5 minutes. Stir then add ingredients. 2.\tBeat in eggs, oil, then remaining ingredients. 3.\tMixture will be medium consistency but will not be too thick that it will not poor into pan for frying. 4.\tCook over medium temperature in a buttered pan or skillet. 5.\tMake honey butter (equal parts of honey and butter beaten until smooth], or favorite topping.
[Name] Momma's Magic Potion [AuthorId] 2001858647 [AuthorName] Bookworm [CookTime] PT1M [PrepTime] PT1M [TotalTime] PT2M [DatePublished] 2018-02-05T22:28:00Z [Description] Make and share this Momma's Magic Potion recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["Cherries", "Fruit", "Toddler Friendly", "Kid Friendly", "Sweet", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "8"] [RecipeIngredientParts] "maraschino cherry juice" [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 94.5 [FatContent] 0.1 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 21.3 [CarbohydrateContent] 23.9 [FiberContent] 0.0 [SugarContent] 21.2 [ProteinContent] 0.1 [RecipeServings] 1.0 [RecipeYield] 1 Drink [RecipeInstructions] Pour Sprite in a glass. Pour maraschino cherry juice over the Sprite. Stir in.
[Name] Almond Butter & Jelly Stuffed French Toast [AuthorId] 2001974759 [AuthorName] KenMitchell23z [CookTime] PT5M [PrepTime] PT2M [TotalTime] PT7M [DatePublished] 2018-02-05T22:28:00Z [Description] A delicious twist on a classic French Toast. Have fun making this fun, kid-friendly breakfast or brunch Almond Butter & Jelly Stuffed French Toast recipe. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Brunch", "< 15 Mins"] [RecipeIngredientQuantities] ["8", "8", "8", "1 1/2", "4", "1", "2 -3"] [RecipeIngredientParts] ["almond butter", "milk", "eggs", "vanilla", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1100.0 [FatContent] 66.6 [SaturatedFatContent] 18.0 [CholesterolContent] 428.1 [SodiumContent] 990.2 [CarbohydrateContent] 90.2 [FiberContent] 9.3 [SugarContent] 20.5 [ProteinContent] 39.8 [RecipeServings] nan [RecipeYield] 8 [RecipeInstructions] In a pie plate or a shallow dish, combine milk, eggs and vanilla. Mix well. In each 1’slice of bread gently cut an opening across the top about 2/3 of the way. Using the knife cut further down into the slice creating a pocket without cutting all the way through the bread. Gently fill the pocket with a tablespoon of almond butter and finish with a teaspoon of jam. Lay the bread into the egg and milk mixture for 1-2 minutes on each side to absorb the liquid. In a sauté pan, melt the butter and add the soaked pieces of bread. Cook for 3 to 4 minutes per side on medium heat or until the bread is golden brown. Serve with powdered sugar, fresh fruit or syrup. I got this delicious recipe from https://www.ilovelindsay.com/recipes/almond-butter-and-jelly-stuffed-french-toast.
[Name] Saucy Chicken With Mushrooms [AuthorId] 2000824785 [AuthorName] Joe B. [CookTime] PT4H [PrepTime] PT20M [TotalTime] PT4H20M [DatePublished] 2018-02-05T22:29:00Z [Description] Make and share this Saucy Chicken With Mushrooms recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken Breast [Keywords] ["Chicken", "Poultry", "Meat", "Easy"] [RecipeIngredientQuantities] ["8", "6", "4", "1/4", "5/8", "10 3/4", "1/2", "4"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "butter", "dry white wine", "cream cheese spread"] [AggregatedRating] nan [ReviewCount] nan [Calories] 405.8 [FatContent] 24.4 [SaturatedFatContent] 13.4 [CholesterolContent] 131.6 [SodiumContent] 744.8 [CarbohydrateContent] 13.1 [FiberContent] 1.6 [SugarContent] 4.2 [ProteinContent] 30.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] In a slow cooker, combine button and shiitake mushrooms. Top with chicken. In a medium sauce pan melt butter over medium heat; stir in dry dressing mix. Stir in soup, wine, and cream cheese. Stir in cream cheese until it melts; pour over chicken. Two. Cover and cook on low setting for four hours. Serve chicken and sauce over hot cooked rice. If desired, sprinkle each serving with chives.
[Name] Chocolate Orange Brioche Bread Pudding [AuthorId] 2001795452 [AuthorName] vdelcarpio [CookTime] PT1H15M [PrepTime] PT15M [TotalTime] PT1H30M [DatePublished] 2018-02-05T22:31:00Z [Description] “Toasting the brioche in the oven is a key step to the recipe. It helps to dry out the bread, which makes it even better at soaking up the custard for a moist, cake-like texture,” shares Tom Filippou, executive chef for President's Choice Cooking School. “To make this more indulgent, serve it with vanilla bean ice cream or freshly whipped cream and garnish with a sprinkling of dark chocolate shavings.” [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795452/Mru6EUWYRyOx18O1vjXV_91349H.jpg" [RecipeCategory] Dessert [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "8", "1 1/4", "1", "1/2", "1/4", "1", "1/4", "1", "1", "1/2", "1/2", "1", "2", "1 1/2"] [RecipeIngredientParts] ["eggs", "homogenized milk", "granulated sugar", "brown sugar", "orange zest", "pure vanilla extract", "cinnamon", "salt", "orange marmalade", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.9 [FatContent] 10.3 [SaturatedFatContent] 5.4 [CholesterolContent] 148.7 [SodiumContent] 233.5 [CarbohydrateContent] 55.4 [FiberContent] 0.9 [SugarContent] 50.4 [ProteinContent] 6.2 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350°F (180°C]. Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined. Spread a third of the brioche in bottom of a 9-cup (2.25 litre] casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
[Name] Avocado Toast Pockets [AuthorId] 2001795452 [AuthorName] vdelcarpio [CookTime] PT10M [PrepTime] PT20M [TotalTime] PT30M [DatePublished] 2018-02-05T22:31:00Z [Description] Make and share this Avocado Toast Pockets recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "1/2", "1/4", "2", "2", "1", "1/2", "6", "2", "1", "2/3", "1/2"] [RecipeIngredientParts] ["avocados", "plum tomato", "frozen corn", "red onion", "lime juice", "chili powder", "garlic clove", "salt", "phyllo pastry", "salted butter", "egg", "sour cream", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 210.5 [FatContent] 15.7 [SaturatedFatContent] 5.5 [CholesterolContent] 40.9 [SodiumContent] 279.8 [CarbohydrateContent] 16.1 [FiberContent] 4.3 [SugarContent] 1.6 [ProteinContent] 3.8 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Heat oven to 375F (190C]. Line two rimmed baking sheets with parchment. Stir together avocado, tomato, corn, red onion, 2 tsp (10 mL] lime juice, chili powder, half the garlic and 1/4 tsp (1 mL] salt in a medium bowl. On clean counter top, place one sheet of pastry. Brush evenly with butter and top with another sheet, smoothing to flatten. Brush second sheet with butter and top with a third sheet. Cut sheet along the long edge into 5 even strips. Cut each strip in half crosswise and in half again to make 4, 3-inch (8 cm] squares. Repeat with remaining strips. Fill one half of each square with 1 tablespoons (15 mL] filling, leaving a 1/2 inch (1 cm] border. Brush border with egg wash. Fold pointed edge of unfilled half over to create a triangle and press firmly to adhere to egg-washed edges. Place on prepared sheet and brush triangles with egg wash. Bake until golden; about 10 minutes. Repeat with remaining pastry sheets and filling. Meanwhile, mix sour cream, cilantro, remaining lime juice, garlic and salt in a small bowl. Serve with pockets.
[Name] BBQ Chicken Burrito Bowl [AuthorId] 2001653193 [AuthorName] Anonymous [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-02-05T22:31:00Z [Description] Make and share this BBQ Chicken Burrito Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "2", "1", "1", "1/4", "1/4", "1/4", "1/2", "2", "1", "1", "1/2", "1/2", "2", "4", "1", "2", "1/4", "2", "1 1/2", "1 1/2", "1", "1", NA, NA] [RecipeIngredientParts] ["mayonnaise", "olive oil", "fresh lime juice", "chipotle chile in adobo", "adobo sauce", "flat-leaf Italian parsley", "ground cumin", "kosher salt", "red onion", "olive oil", "garlic clove", "ground cumin", "chili powder", "kosher salt", "long grain rice", "chicken broth", "canned black beans", "fresh lime juice", "flat-leaf Italian parsley", "romaine lettuce", "cherry tomatoes", "monterey jack cheese", "avocado", "lime wedge", "chicken breast"] [AggregatedRating] nan [ReviewCount] nan [Calories] 702.4 [FatContent] 30.7 [SaturatedFatContent] 9.6 [CholesterolContent] 30.2 [SodiumContent] 1345.7 [CarbohydrateContent] 84.8 [FiberContent] 10.4 [SugarContent] 4.6 [ProteinContent] 24.1 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] For the Chipotle Mayonnaise dressing, in a food processor or blender, combine mayonnaise, olive oil, lime juice, chipotle pepper, adobo sauce, parsley, cumin and salt, blending until smooth and creamy. Cover and refrigerate dressing until ready to assemble. For the rice, in a large saucepan heat olive oil over medium-high heat. Add onion and cook, stirring for 3 minutes. Stir in garlic, cumin, chili powder and salt. Cook stirring for 30 seconds. Stir in rice and cook for 1 minute, consistently stirring. Add chicken broth and beans and bring to a boil. Cover and reduce heat to low, simmering for 15 minutes, until rice is tender. Remove from heat and let sit covered for 5 minutes. Stir in lime juice and chopped parsley. To assemble, divide rice between 4 bowls. Top with chopped chicken, lettuce, tomatoes, cheese, corn and avocado. Drizzle dressing over and garnish with lime wedges if desired.
[Name] Okinawan Rice Bowl [AuthorId] 2001653193 [AuthorName] Anonymous [CookTime] PT20M [PrepTime] PT30M [TotalTime] PT50M [DatePublished] 2018-02-05T22:32:00Z [Description] Make and share this Okinawan Rice Bowl recipe from Food.com. [Images] character(0) [RecipeCategory] Japanese [Keywords] ["Asian", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "2", "1", "2", "1/2", "1", "1/2", "1", "1", "2", "2", "3/4", "50", "1", "1", "2", "1"] [RecipeIngredientParts] ["sushi rice", "arborio rice", "cheese", "lettuce", "ground beef", "olive oil", "ground cumin", "ground coriander", "sweet paprika", "garlic clove", "soy sauce", "miso", "fresh tomato", "rice vinegar", "mirin", "soy sauce", "fresh ginger"] [AggregatedRating] nan [ReviewCount] nan [Calories] 691.3 [FatContent] 30.9 [SaturatedFatContent] 13.2 [CholesterolContent] 90.6 [SodiumContent] 1217.0 [CarbohydrateContent] 68.0 [FiberContent] 3.2 [SugarContent] 1.3 [ProteinContent] 32.9 [RecipeServings] 5.0 [RecipeYield] nan [RecipeInstructions] Put the rice with 2 cups cold water and a pinch of salt in a medium pot. Bring to a boil, then reduce to a low simmer, cover, and cook until tender and the water is absorbed, about 20 minutes. Fluff with a fork and set aside. To make the beef, heat the oil in a large saucepan over medium-high heat. Add beef and stir to break up any lumps, cooking for about 4 minutes until well-browned. Add the chili flakes, cumin, coriander, and paprika, and cook for 1 minute, stirring constantly. Add the soy sauce and miso/water blend. Cook for about 4 minutes, until the beef is cooked through and the liquid is mostly cooked off. Remove from the heat. To make the salsa: Combine all the ingredients in a medium bowl and mix well. Divide the rice between four bowls. Top with the seasoned beef, lettuce, shredded cheese, and salsa. If you want a more filling meal, add sliced avocado and/or an egg.
[Name] One Pan Cilantro-Lime Chicken and Rice With Black Beans [AuthorId] 2001976146 [AuthorName] karnikh1 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-05T22:44:00Z [Description] Make and share this One Pan Cilantro-Lime Chicken and Rice With Black Beans recipe from Food.com. [Images] character(0) [RecipeCategory] Mexican [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", NA, "4", "2", "1 1/2", "1", "2", "3", "1", "2", "1/3"] [RecipeIngredientParts] ["boneless skinless chicken breast", "canola oil", "green onions", "garlic cloves", "low sodium chicken broth", "green chilies", "lime zest", "lime juice", "black beans", "MINUTE White Rice", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 474.8 [FatContent] 7.9 [SaturatedFatContent] 1.2 [CholesterolContent] 72.6 [SodiumContent] 169.7 [CarbohydrateContent] 63.1 [FiberContent] 8.3 [SugarContent] 2.2 [ProteinContent] 37.2 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes. If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
[Name] Cream-Filled Peach Cookies [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT3H30M [TotalTime] PT4H30M [DatePublished] 2018-02-06T16:14:00Z [Description] Peach emoji cookies that look, smell and taste like peaches. Inspired by the movie "Call Me By Your Name." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/02/8ngERLBWRvq1yrmYckM9_0S9A6317.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/02/fGqOpWsBTTiSjoCSicHZ_0S9A6272.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/02/7QOdKzj8QyhgfWLwisSx_0S9A6301.jpg"] [RecipeCategory] Dessert [Keywords] "Healthy" [RecipeIngredientQuantities] ["2 1/2", "6", "1/4", "1/4", "1/3", "2/3", "1", "3 3/4", "1", "3/4", "3", "2/3", "1/2", "1/4", "1/2", "1", "1", "1/2", NA, "2"] [RecipeIngredientParts] ["half-and-half", "sugar", "kosher salt", "cornstarch", "pure vanilla extract", "all-purpose flour", "baking powder", "kosher salt", "eggs", "sugar", "unsalted butter", "pure vanilla extract", "orange zest", "sugar"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 293.3 [FatContent] 8.7 [SaturatedFatContent] 4.9 [CholesterolContent] 84.8 [SodiumContent] 170.2 [CarbohydrateContent] 49.8 [FiberContent] 0.7 [SugarContent] 29.0 [ProteinContent] 4.4 [RecipeServings] nan [RecipeYield] 24 peaches [RecipeInstructions] ["Pastry cream:", "In a large heavy-bottomed saucepan, bring half and half to a simmer over medium heat. Meanwhile, in a large bowl, vigorously whisk egg yolks, sugar and salt until thick and pale yellow; add cornstarch and whisk until completely smooth. Whisking constantly, gradually add warm half and half. Return mixture to saucepan and cook over medium-high heat, whisking constantly, until custard is very thick and paste-like in texture, and begins to boil, about 6 minutes. Add peach preserves and vanilla and stir until completely incorporated. Transfer to a medium bowl and cover with plastic, pressing directly onto surface of custard, and chill until cold, at least 2 hours.", "Cookies:", "Whisk flour, baking powder and salt in a large bowl until combined. Whisk eggs and sugar in another bowl until foamy. Add milk, peach juice, butter, vanilla and orange zest and whisk until combined. Fold wet mixture into the dry until dough comes together and no lumps of flour remain. Batter will be very thick and sticky.", "Place a rack in middle of oven; preheat to 350°. Line two rimmed baking sheets with parchment; set aside. Rub hands with melted butter to prevent the dough from sticking and roll a tablespoon of dough firmly between your palms to make a smooth, round ball. Repeat with remaining dough (and more butter if necessary] arranging balls on prepared baking sheets spaced 1” apart, 24 balls per sheet. Balls should be uniform in size and shape. Rub hands with butter and lightly flatten each ball, they will round out slightly and look more peach-like as they bake. Bake one tray at a time in the center rack until bottoms are lightly browned but the tops are still pale, 14-16 minutes. Transfer to a rack and let cool 5 minutes.", "While the cookies are still warm, use a small, sharp paring knife to cut a circle about the size of a quarter on the bottom (flat] side of each cookie, taking care not to crack the edges or pierce the top. Use the tip of the knife to scrape out enough crumbs to hollow out and hold a teaspoon of pastry cream. Set cookies aside.", "Assembly:", "Stir peach juice and 10 drops food coloring in a small, stain resistant bowl until color is uniform and bright red. Transfer sugar to a small bowl. Give the pastry cream a vigorous stir to break it up and smooth it out. Fill each cookie shell with a heaping teaspoon of pastry cream, smooth the surface of the cream and wipe any excess off the rim of the cookie. The cookie cavity should be full but not stuffed or the cookie might crack or break. Repeat with remaining cookies and cream.", "Gently sandwich two cookies together being careful not to crack or break but pressing them together until they stick (the cream is the glue]. If the cookies won’t stay together, add a little more cream and try again. Using a pastry brush, paint each \"peach\" with colored juice and roll in sugar to coat. Repeat with remaining cookies. Transfer to a baking sheet, loosely cover with plastic wrap and chill 8 hours, overnight works great. Just before serving, insert a small sprig of mint and a single whole clove where the two cookies come together." ]
[Name] Sparkling Earl Grey Punch [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-02-06T16:18:00Z [Description] A festive, strong tea flavored punch with hints of orange, ginger and clove. But light, bubbly and pretty boozy. Inspired by the movie "Dunkirk." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/03/kUnMLPKXR9W7XSMrheVI_0S9A6333.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/03/QJ8ecT8R8Cztw1sGbJei_0S9A6341.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/03/q13QlQ24T2mkmrZuZxWN_0S9A6323.jpg"] [RecipeCategory] Beverages [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["4", "6", "3/4", "3", "6", "1", "2 1/4", "1 1/2", "1"] [RecipeIngredientParts] ["clementines", "orange", "fresh thyme sprigs", "fresh ginger", "honey", "whole cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 190.4 [FatContent] 0.2 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 5.5 [CarbohydrateContent] 19.4 [FiberContent] 0.7 [SugarContent] 15.5 [ProteinContent] 0.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cut 3 clementines into wheels and thin wedges. Pour 6 cups of cold water into a Bundt pan and arrange clementines and thyme sprigs around the pan pushing into the water. Freeze until solid, about 6 hours. Remove zest from remaining 1 clementine, in wide strips with a vegetable peeler, leaving white pith behind. Combine zest, tea, ginger, honey, cloves and 6 cups boiling water in a large, heat-proof bowl or pitcher. Cover and let steep 5 minutes. Strain through a fine mesh sieve, discard remains and transfer tea to a large pitcher. Let cool; stir in orange juice and whiskey and chill until cold, at least 3 hours and up to 8. When ready to serve, dip the Bundt pan into a bowl of hot water to loosen the ice and place in a punch bowl. Pour tea and Cava into punch bowl. Serve in tea cups.
[Name] Fruit Loop Treats [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-02-06T16:23:00Z [Description] Fruity, slightly elevated, ridiculously easy and dangerously addictive. Inspired by the movie "Get Out." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/04/H010zA1TdCGytWGCodQb_0S9A6040.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/04/jvWqCs2YQZGufLJK7Oxd_0S9A6084.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/04/287yuzQ3S5uUV2OBHyX2_0S9A6093.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "< 15 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["3/4", "12", "2", "1", "1", NA] [RecipeIngredientParts] ["unsalted butter", "mini marshmallows", "kosher salt", "pure vanilla extract", "vanilla bean paste", "milk"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 184.9 [FatContent] 6.3 [SaturatedFatContent] 4.0 [CholesterolContent] 15.2 [SodiumContent] 183.8 [CarbohydrateContent] 32.9 [FiberContent] 1.4 [SugarContent] 20.6 [ProteinContent] 1.2 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9\" baking dish, then line with parchment paper, leaving a 2\" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn], 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that’s ok! Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don’t press too hard or you’ll break the loops!]. Cover treats loosely with plastic and let sit until cool, about 2 hours. Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2\" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares. Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.
[Name] Wild Mushroom and Ricotta Galette [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT1H [PrepTime] PT1H30M [TotalTime] PT2H30M [DatePublished] 2018-02-06T17:12:00Z [Description] Crispy flaky pastry topped with melted garlicky cheese and roasted wild mushrooms. Inspired by the movie "Phantom Thread." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/05/sCnNsSjYQfGzrLhf3Kqv_0S9A6171.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/05/CMO1pVM4QWuaC48G2z9w_0S9A6165.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/05/UieRGD6XRN6Yb1tnUs1g_0S9A6175.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["1 3/4", "2", "3/4", "3/4", "2", "1", "1 1/2", "1/4", "3", NA, "8", "1/4", "1", "8", "2", "6", "5"] [RecipeIngredientParts] ["all-purpose flour", "sugar", "kosher salt", "unsalted butter", "vodka", "apple cider vinegar", "mushrooms", "extra virgin olive oil", "garlic cloves", "kosher salt", "whole milk ricotta cheese", "parmesan cheese", "fresh thyme leave", "whole milk mozzarella", "bell peppers", "scallions", "fresh thyme sprigs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 330.0 [FatContent] 23.7 [SaturatedFatContent] 12.4 [CholesterolContent] 57.0 [SodiumContent] 319.4 [CarbohydrateContent] 19.3 [FiberContent] 1.6 [SugarContent] 2.8 [ProteinContent] 11.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Pastry: Pulse flour, sugar, and salt in food processor to combine. Add butter and process until largest pieces of butter are pea-size. Transfer to a large bowl. Combine vodka, vinegar and 2 Tbsp. ice water (or 1/4 cup ice water if not using vodka] in a small bowl and drizzle over flour mixture, mixing with a fork to combine. Mix until shaggy pieces form, then knead in bowl a couple of times with your hands to bring together (dough will look very clumpy, dry, with loose bits]. Transfer large clumps of dough to work surface, drizzle 2 teaspoons ice water over remaining flour mixture in bowl and knead again to bring it together. Place on top of dough on work surface. Press into a single mass, incorporating dry bits, then pat down to make a 3/4\"-thick square. Using a bench scraper or knife, divide dough into 4 pieces. Stack pieces on top of one another, placing any unincorporated dry bits in between layers, and press down to combine. Form dough into a 3/4\"-thick square and repeat process 3 more times. Flatten into 3/4\" rectangle and wrap tightly in plastic. Chill at least 2 hours. Place a rack in the lowest part of the oven; preheat to 375°. Let dough sit at room temperature 5 minutes to soften. Roll out dough on a lightly floured surface to <U+215B>\" thick and about 18 x 13”. It’s ok if the edges are shaggy and it’s not quite rectangular! Place on a parchment-lined rimmed baking sheet and chill while you prepare the toppings. Toppings and Assembly: Toss mushrooms, oil, half of garlic, 1 1/2 teaspoons salt and pinch of pepper in a large bowl until completely coated. Stir ricotta, parmesan, chopped thyme leaves, 3/4 teaspoons kosher salt, 1/2 teaspoons pepper and remaining garlic in a small bowl until combined. Sprinkle mozzarella evenly over top of cold pastry. Dollop ricotta evenly over top. Arrange scallions next and spread green ends out so they fan and overlap across the galette. Top with mushrooms, fresnos and thyme sprigs. Bake on lowest rack until the crust is golden brown and the cheese is brown in spots. 50-65 minutes. Let cool 30 minutes and remove thyme sprigs before serving. Do Ahead: Dough can be made 5 days ahead. Keep chilled, or freeze up to 1 month.
[Name] Surf and Turf Deviled Eggs [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT20M [PrepTime] PT1H [TotalTime] PT1H20M [DatePublished] 2018-02-06T17:15:00Z [Description] Creamy and light deviled eggs with a build-your-own surf-n-turf bar with a lemony crab salad and smoky thick cut bacon. Inspired by the movie "The Shape of Water." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/06/5fjxKF9SSAalVuunNoDG_0S9A6003.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/06/8prYRornQgW8UAgkdZ4m_0S9A6013.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/06/QfR7JXdTYmeFmEjsp4Bg_0S9A5997.jpg"] [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["12", "1/2", "2", "1", NA, "8", "2", "2", "1", "1", "1/2", "12", NA] [RecipeIngredientParts] ["eggs", "mayonnaise", "Dijon mustard", "kosher salt", "lump crabmeat", "extra virgin olive oil", "fresh parsley", "fresh lemon juice", "lemon zest", "kosher salt", "bacon", "dill"] [AggregatedRating] nan [ReviewCount] nan [Calories] 121.6 [FatContent] 10.0 [SaturatedFatContent] 3.1 [CholesterolContent] 109.8 [SodiumContent] 241.6 [CarbohydrateContent] 0.5 [FiberContent] 0.0 [SugarContent] 0.1 [ProteinContent] 6.9 [RecipeServings] nan [RecipeYield] 24 deviled eggs [RecipeInstructions] Fill large bowl with ice and cover with water. Bring a large pot of water to a boil over medium-high heat. Gently lower eggs into water being careful not to let the eggs crack. Boil for exactly 12 minutes then plunge eggs into ice bath. Let sit until cold, 15 minutes. Remove from water and chill until ready to make the filling. Peel eggs. Wet a clean kitchen towel with warm water, it should be pretty damp. Wet the blade of your knife and slice one egg lengthwise through the center in one continuous motion (don’t saw the egg!]. Use the towel to clean the blade and wet the knife and repeat with remaining eggs, cleaning the blade after each cut. Scoop out yolks and transfer to a food processor. Process yolks, mayonnaise, horseradish, Dijon, 3/4 teaspoons salt and 2-3 Tbsp water until smooth, light and creamy. It should be the consistency of cake frosting. Scrape into a large pastry bag or gallon sized zip-top freezer bag and chill until ready to serve. Fold crab, oil, parsley, lemon juice, lemon zest, and 1/2 teaspoons salt in a medium bowl until completely combined. Cover and chill until ready to serve. Cook bacon in a large skillet over medium-high heat, stirring occasionally, until deep golden brown and crispy, 7-10 minutes. Transfer to a paper towel lined plate and let cool. When ready to serve, cut a 1/3” wide tip off the pastry bag or the corner of freezer bag. Pipe into egg whites. Serve with crab salad, bacon, dill, tarragon, chives, pimentos, capers, and serranos.
[Name] Double Scotch Caramel Affogato [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT12M [PrepTime] PT5M [TotalTime] PT17M [DatePublished] 2018-02-06T17:17:00Z [Description] 12-minute salted caramel sauce with a little extra smokiness from the Scotch. Inspired by the movie "The Post." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/07/fMVywh5dRPa8bVp5E9UY_0S9A6116.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/07/ZqQrVSIuSQy6DrIakgWg_0S9A6151.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/07/d44hItVtT7qGaISk3S3T_0S9A6154.jpg"] [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["3", "1", "1", "4", "1/2", "4", "6"] [RecipeIngredientParts] ["sugar", "kosher salt", "unsalted butter", "heavy cream", "vanilla ice cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 332.5 [FatContent] 17.2 [SaturatedFatContent] 10.7 [CholesterolContent] 62.5 [SodiumContent] 268.6 [CarbohydrateContent] 37.7 [FiberContent] 0.6 [SugarContent] 35.3 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Swirl Scotch, sugar and salt in a medium heavy saucepan to combine. Heat on medium-high for 30 seconds, you should start to smell the alcohol vapor; using a stick lighter or long match, ignite the alcohol. Continue cooking, flames will be small at first and grow as the mixture heats but will die out completely after about 2 minutes. Boil sugar mixture, swirling occasionally (do not stir or crystals may form and result in a grainy caramel], until the edges start to turn golden, about 7-9 minutes. Keep swirling to mix the lighter and darker colors until the caramel is amber, another 2–3 minutes. Watch closely because the caramel can darken and burn quickly. As soon as it reaches amber, remove from heat, add butter and continue to swirl to melt the butter and to stop the caramel from getting any darker; butter will make the caramel bubble vigorously so be careful. When the butter is completely melted, swirl in heavy cream. Stir (it’s ok to stir at this point] until cream is completely incorporated and caramel is smooth and no streaks of cream remain. Let cool, caramel will thicken as it sits. Divide ice cream among 12 highball glasses or bowls. Pour 1/2 shot of espresso over each and top with a drizzle of caramel. Do ahead: Caramel can be made 1 month ahead, store in an airtight container and chill. Reheat gently before using.
[Name] Oven-Fried Chicken Sliders [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2018-02-06T17:20:00Z [Description] Easy, spicy, crispy oven-fried chicken sliders are everything that you want from a fried chicken sandwich but without all the mess from the fryer and great for a party. Inspired by the movie "Lady Bird." [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/08/a3KQkF5yS4KZ8Tj1SvDB_0S9A6234.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/08/OpXPkq0USFixVsCT6jCv_0S9A6186.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/08/Tt0ElQrJRy6hUkl4Zazj_0S9A6191.jpg"] [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["1 1/4", "3", "1", "1", "1", "1/3", "6", "1", "1", NA, "1/2", "2 1/2", "12", "1/4", NA] [RecipeIngredientParts] ["mayonnaise", "onion powder", "garlic powder", "sweet paprika", "boneless skinless chicken thighs", "egg", "honey", "kosher salt", "extra virgin olive oil", "panko breadcrumbs", "iceberg lettuce", "bread and butter pickles"] [AggregatedRating] 5.0 [ReviewCount] 2.0 [Calories] 397.0 [FatContent] 14.5 [SaturatedFatContent] 2.4 [CholesterolContent] 44.1 [SodiumContent] 669.3 [CarbohydrateContent] 49.6 [FiberContent] 2.9 [SugarContent] 4.3 [ProteinContent] 16.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Whisk mayonnaise, hot sauce, onion, garlic, paprika, and jalapeños together in a medium bowl; set aside until ready to use. Place a rack in middle of oven; preheat to 450°. Cut each chicken thigh in half crosswise; you should have 12 equal pieces. Whisk egg, honey and 1/4 cup spicy mayonnaise and 1 1/2 teaspoons salt, in a large bowl until completely combined. Reserve remaining spicy mayonnaise for the rolls. Toss chicken in the egg mixture until all pieces are coated and let sit uncovered at room temperature while you toast the bread crumbs. Meanwhile, heat oil in a large skillet over medium-high heat. As soon as you see small wisps of smoke from the oil, add panko and 1/4 teaspoons salt and toss to coat. Cook, tossing often, until golden brown, 6–8 minutes. Let cool in pan 10 minutes. Place a wire rack inside a rimmed baking sheet. Lift chicken from bowl, letting excess egg mixture drip back into bowl. Coat in toasted panko, pressing to adhere, then transfer to rack, spacing evenly apart. Repeat with remaining chicken and panko. Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15–20 minutes. Let chicken cool 10 minutes. Liberally spread remaining seasoned mayonnaise over cut/toasted sides of buns. Build sandwiches with pickles, fried chicken, shredded lettuce, and more hot sauce, if desired. Do ahead: spicy mayonnaise can be made 3 days ahead, cover and chill.
[Name] Bucket of Beer [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-06T17:36:00Z [Description] This classic bucket Budweiser of beer is a must. Inspired by the movie "Three Billboards.” [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/09/FqVTM26TR5ffCXT1Bwjw_0S9A6484.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/09/q8izqdN9QQ6n1oW6IXku_0S9A6459.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/09/nURVvlPeQOKjUjgu0xb1_0S9A6462.jpg"] [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "1", NA] [RecipeIngredientParts] ["Budweiser beer", "beer"] [AggregatedRating] 5.0 [ReviewCount] 4.0 [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] 12.0 [RecipeYield] nan [RecipeInstructions] Find a large bucket. Fill bucket 1/2 way full of ice. Arrange your 12 Budweiser beers. Fill the bucket up with ice, until the bottle of the beers are covered up to the neck.
[Name] Cheese Board [AuthorId] 2001968497 [AuthorName] Rick M. [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-06T17:40:00Z [Description] Make and share this Cheese Board 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/53/51/10/V28A0AdFSDuvD5gX94Gu_0S9A6453.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/10/lQbQtiBjTxulYJUUKsdQ_0S9A6437.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/10/5CUjeZWwSTu7uJMHeYJb_0S9A6455.jpg"] [RecipeCategory] Cheese [Keywords] ["High Protein", "High In...", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["12", "12", "2"] [RecipeIngredientParts] "Stilton cheese" [AggregatedRating] nan [ReviewCount] nan [Calories] 2874.8 [FatContent] 208.5 [SaturatedFatContent] 128.0 [CholesterolContent] 629.8 [SodiumContent] 5901.8 [CarbohydrateContent] 80.3 [FiberContent] 14.3 [SugarContent] 48.0 [ProteinContent] 176.1 [RecipeServings] nan [RecipeYield] 1 cheese board [RecipeInstructions] Thinly slice the red pears. Unwrap both the cheeses. Place the pears in the center of your cheese board, bookend with both types of cheese. Serve with Champagne when the cheese is room temp for maximum flavor.
[Name] Smokey Bacon Roasted Garbanzo Beans [AuthorId] 2001000518 [AuthorName] palousebrand [CookTime] PT50M [PrepTime] PT5M [TotalTime] PT55M [DatePublished] 2018-02-06T18:55:00Z [Description] If you like a crunchy, healthy snack of roasted garbanzo beans then you will surely grab this recipe for roasted garbanzo beans. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["3/4", "2", "3"] [RecipeIngredientParts] ["garbanzo beans", "olive oil", "sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 75.5 [FatContent] 4.8 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 1252.5 [CarbohydrateContent] 6.8 [FiberContent] 1.3 [SugarContent] 0.0 [ProteinContent] 1.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place beans in a bowl and add olive oil and smoky bacon infused salt, (if need be, place the salt in a bag and gently crush into small pieces]. Mix together until beans are well coated with the olive oil and salt. Pre-heat oven to 375° and position rack in the center of the oven. Spray a cooking sheet with Coconut Oil, or cover your baking sheet with parchment paper for easy cleanup. Spread beans in a single layer. Bake, shaking the pan halfway through the baking time until the chickpeas are crunchy for 50 minutes to 1 hour or until they test crispy. If the bean tests soft, bake longer until crispy. Let the beans cool for approximately 1 hour. They will become more crunchy as they cool. These beans are best eaten the same day.
[Name] Awesome Lentil Sweet Potato Soup [AuthorId] 621671 [AuthorName] Kimberlys Surprise [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-02-06T20:32:00Z [Description] Simple vegan recipe that I improvised from another lentil-and-sweet-potato-soup recipe, and from what I had on hand. The family's verdict was that it was "awesome" and that I shouild write down the recipe because it is worth making again. I made mine in the crockpot and let it simmer for hours, but it could be made easily on the stovetop in a half hour or less. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/621671/PE0iiWNMRlS5HNGtT8nM_002.JPG" [RecipeCategory] Stew [Keywords] ["Vegan", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "6", "1", "8", "1", "1 -2", "1/2", "1/2 - 1", "1", "1/2"] [RecipeIngredientParts] ["dry lentils", "water", "onion", "firm tofu", "sweet potatoes", "kale", "olive oil", "salt", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 542.8 [FatContent] 20.4 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 484.4 [CarbohydrateContent] 69.6 [FiberContent] 24.6 [SugarContent] 8.0 [ProteinContent] 22.4 [RecipeServings] nan [RecipeYield] 6-8 1 - 1.5 cup servings [RecipeInstructions] ["Rinse 2 cups dry lentils and pick over. Put in cooking pot with 6 cups water and chopped onion and set to boil until tender (about 20 minutes].", "Heat olive oil (or other cooking oil] in a skillet at 350 degrees or so. Dredge tofu cubs in ground nuts and fry in the oil, turning as needed. When finished, add to the cooking lentils.", "Open can of sweet potatoes and rinse in a sieve, then add to the soup mixture.", "Season as desired with salt, pepper, toasted sesame oil, or other seasonings of your choice.", "Variations: Use two or three medium sized sweet potatoes instead of canned. Wash, peel, and chop fine or food process and add in the beginning with the lentils, water, and onions.", "Notes: I used fermented kale that I had on hand, which was very salty, and I only used about 1/4 to 1/2 cup and did not add extra salt. Also, I sprayed the tofu cubes with toasted sesame oil before frying and did not add extra oil to the soup.", "When the weather is cold, I keep a crockpot of soup going all week and change it every day or so. I will probably change this one by adding roasted radishes because that is what I have on hand this week." ]
[Name] Quark - by Marianne D [AuthorId] 2001977243 [AuthorName] Marianne D. [CookTime] PT20M [PrepTime] PT12H [TotalTime] PT12H20M [DatePublished] 2018-02-06T20:33:00Z [Description] Make and share this Quark - by Marianne D recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "1/2", "8"] [RecipeIngredientParts] ["milk", "buttermilk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 408.9 [FatContent] 20.0 [SaturatedFatContent] 12.4 [CholesterolContent] 78.0 [SodiumContent] 492.6 [CarbohydrateContent] 34.3 [FiberContent] 0.0 [SugarContent] 11.6 [ProteinContent] 24.0 [RecipeServings] 8.0 [RecipeYield] 2 ads [RecipeInstructions] In the evening, place large pot on Stove top add ingredients. 1. Junket-Rennet tablets. 2. Milk (Lower fat contents of the milk yields a lower amount of Quark.]. 3. Buttermilk. DO NOT STIR! Heat SLOWLY and with LOW heat bring to 110 degrees Fahrenheit. Use candy thermometer to measure. As soon as the temperature is reached turn off heat (I usually turn off at 100F]. Let sit til next Morning. In the morning Place cheese cloth onto colander and slow pour water and cheese into the cloth. The longer it is drained the dryer the quark gets. It is a matter of preference. After draining place in container and refrigerate. Use for deserts, bread spreads, in meat mixtures. Look for the calories: http://fddb.info/db/de/lebensmittel/gut_und_guenstig_speisequark_magerstufe_23549/index.html. The number of servings depends on the fat content of the milk and on ow much water is drained from the cheese.
[Name] Turkey Kielbasa With Peppers and Tomatoes [AuthorId] 2000619369 [AuthorName] colleencaffey [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-06T20:33:00Z [Description] Make and share this Turkey Kielbasa With Peppers and Tomatoes recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "29", "14", "3", "2", "1", "1"] [RecipeIngredientParts] ["penne pasta", "olive oil", "sweet onion", "black pepper", "no-salt-added diced tomatoes", "turkey kielbasa", "zucchini", "green bell peppers", "red bell pepper", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 343.3 [FatContent] 13.6 [SaturatedFatContent] 4.4 [CholesterolContent] 45.7 [SodiumContent] 809.7 [CarbohydrateContent] 44.2 [FiberContent] 7.8 [SugarContent] 8.3 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] 2 cups-ish [RecipeInstructions] Cook pasta according to package, drain and set aside. Heat a large nonstick skillet over medium heat. Add olive oil. Add sausage and cook for 5 minutes or until browned stirring often. Add bell peppers, onions, and zucchini. Cook until slightly softened. Add Tomatoes and seasonings. Bring to a boil; reduce heat, and simmer 5 minutes. Top with cheese if desired.
[Name] ITALIAN SAUSAGE WITH PEPPERS AND TOMATOES [AuthorId] 2000619369 [AuthorName] colleencaffey [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-06T20:35:00Z [Description] Make and share this ITALIAN SAUSAGE WITH PEPPERS AND TOMATOES recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "1", "1", "2", "1", "29", "14", "2", "1", "2", "1"] [RecipeIngredientParts] ["penne", "olive oil", "sweet onion", "black pepper", "tomatoes", "turkey kielbasa", "green bell peppers", "red bell pepper", "zucchini", "garlic powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.3 [FatContent] 13.7 [SaturatedFatContent] 4.4 [CholesterolContent] 45.7 [SodiumContent] 801.3 [CarbohydrateContent] 44.8 [FiberContent] 8.2 [SugarContent] 8.8 [ProteinContent] 14.3 [RecipeServings] 6.0 [RecipeYield] 2 cups [RecipeInstructions] Cook pasta. Heat large nonstick skillet over medium heat. Add olive oil. Add Kielbasa and cook for 5 minutes stirring often. Add zuchinni, onion, and bell peppers. Cook for 3 minutes or until slightly softened. Stir often. Add tomatoes and spices. Bring to a boil, reduce heat, simmer for 5 minutes. Distribute pasta and top with cheese if desired.
[Name] Cigars With Almonds and Honey. [AuthorId] 2001977497 [AuthorName] kazi.recipe [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-02-06T20:35:00Z [Description] Make and share this Cigars With Almonds and Honey. recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "1", "2/3", "3", "3", "1/4", NA, "1", "3"] [RecipeIngredientParts] ["phyllo dough", "butter", "sugar", "ground cinnamon", "butter", "honey"] [AggregatedRating] nan [ReviewCount] nan [Calories] 561.3 [FatContent] 38.6 [SaturatedFatContent] 10.8 [CholesterolContent] 69.8 [SodiumContent] 133.4 [CarbohydrateContent] 51.8 [FiberContent] 5.8 [SugarContent] 43.3 [ProteinContent] 10.6 [RecipeServings] 10.0 [RecipeYield] 10 10 [RecipeInstructions] 1. Preheat the oven to 350 degrees. 2. Prepare the nut filling: place all the filling ingredients in a large mixing bowl and mix well. set aside while you prepare the phyllo. 3. unwrap the phyllo dough and place it on a flat surface. While you are working with phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out. 4. Use a pair of scissors to cut the sheets into 3 ½-inch-long strips. 5. Take a strip of phyllo dough and brush it with butter. Place another strip on top of the first and brush it with butter. Repeat until you have a four-sheet layer. 6. Spread one heaping tablespoon of the nut mixture onto the phyllo layer, one inch from the edge of the side nearest to you. Fold the corners over the mixture to seal, and roll it away from you to form a cigar shape. Brush the end with a small amount of egg yolk and press to seal. repeat steps 5 and 6 until you have used all the phyllo and nut filling. 7. coat a large baking pan with butter and lay the phyllo cigars in it lengthwise. Bake for 20 minutes until golden. 8. While the phyllo cigars are baking, make the syrup: Put the honey and orange blossom water into a small saucepan and simmer for 5 minutes. Remove from the heat. 9. When the phyllo cigars are done, remove the pan from the oven. Dip the cigars, one by one, into the honey syrup and place on a serving platter.
[Name] CIGARS WITH ALMONDS AND HONEY. [AuthorId] 2001977497 [AuthorName] kazi.recipe [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-02-06T20:35:00Z [Description] Make and share this CIGARS WITH ALMONDS AND HONEY. recipe from Food.com. [Images] character(0) [RecipeCategory] African [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "1/2", "1", "2/3", "3", "3", "1", "3", "1/4"] [RecipeIngredientParts] ["phyllo dough", "butter", "sugar", "ground cinnamon", "honey", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 927.3 [FatContent] 63.6 [SaturatedFatContent] 17.8 [CholesterolContent] 88.7 [SodiumContent] 221.1 [CarbohydrateContent] 86.2 [FiberContent] 9.7 [SugarContent] 72.2 [ProteinContent] 17.2 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. Preheat the oven to 350 degrees. 2. Prepare the nut filling: place all the filling ingredients in a large mixing bowl and mix well. set aside while you prepare the phyllo. 3. unwrap the phyllo dough and place it on a flat surface. While you are working with phyllo sheet, keep the rest of the block covered with plastic wrap and a kitchen towel to prevent it from drying out. 4. Use a pair of scissors to cut the sheets into 3 ½-inch-long strips. 5. Take a strip of phyllo dough and brush it with butter. Place another strip on top of the first and brush it with butter. Repeat until you have a four-sheet layer. 6. Spread one heaping tablespoon of the nut mixture onto the phyllo layer, one inch from the edge of the side nearest to you. Fold the corners over the mixture to seal, and roll it away from you to form a cigar shape. Brush the end with a small amount of egg yolk and press to seal. repeat steps 5 and 6 until you have used all the phyllo and nut filling. 7. coat a large baking pan with butter and lay the phyllo cigars in it lengthwise. Bake for 20 minutes until golden. 8. While the phyllo cigars are baking, make the syrup: Put the honey and orange blossom water into a small saucepan and simmer for 5 minutes. Remove from the heat. 9. When the phyllo cigars are done, remove the pan from the oven. Dip the cigars, one by one, into the honey syrup and place on a serving platter.
[Name] Amaretto Sweet Potatoes [AuthorId] 2000498330 [AuthorName] Sassy J [CookTime] PT35M [PrepTime] PT45M [TotalTime] PT1H20M [DatePublished] 2018-02-07T00:07:00Z [Description] Make and share this Amaretto Sweet Potatoes recipe from Food.com. [Images] character(0) [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Oven", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "1/2", "2", "1/2", "1/2", "1/2", "2", "1/2", "1"] [RecipeIngredientParts] ["sweet potatoes", "light brown sugar", "Amaretto", "sugar", "butter", "salt", "miniature marshmallow"] [AggregatedRating] nan [ReviewCount] nan [Calories] 224.1 [FatContent] 7.7 [SaturatedFatContent] 4.9 [CholesterolContent] 20.3 [SodiumContent] 121.2 [CarbohydrateContent] 38.5 [FiberContent] 2.6 [SugarContent] 23.4 [ProteinContent] 1.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350 degrees.", "Mash the sweet potatoes in a mixing bowl until they are smooth with a mix er or potato masher.", "Add the brown sugar, orange juice, Amaretto, sugar, butter, orange rind and salt.", "Stir until well combined.", "Spray a 3 quart casserole dish with nonstick cooking spray.", "Spoon the sweet potatoes into the casserole dish.", "Bake for 20 minutes.", "Sprinkle the marshmallows over the top of the sweet potatoes.", "Bake for 15 minutes or until the marshmallows are melted and lightly toasted." ]
[Name] Power Crunch Bars [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT30M [TotalTime] PT45M [DatePublished] 2018-02-07T14:54:00Z [Description] When you're hungry and in a hurry, sticking to your new year's resolution can get tricky. Plan ahead and beat your cravings with these power crunch snack bars, made with Orville Redenbacher Smart Pop microwaveable popcorn. The popcorn is 100 per cent whole grain, high in fibre and now made without any artificial colours, flavours or preservatives. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/lHVTgi5CSwuz1HHEzDOP_91422H.jpg" [RecipeCategory] < 60 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] [NA, "1 1/2", "3/4", "1/2", "1/2", "1/4", "1", "3/4", "1/2", "1", "1", "3/4"] [RecipeIngredientParts] ["all-purpose flour", "baking soda", "ground cinnamon", "salt", "brown sugar", "margarine", "water", "vanilla extract", "dried cranberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 95.4 [FatContent] 4.2 [SaturatedFatContent] 0.8 [CholesterolContent] 0.0 [SodiumContent] 97.2 [CarbohydrateContent] 13.6 [FiberContent] 0.8 [SugarContent] 6.9 [ProteinContent] 1.1 [RecipeServings] 24.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°F. Spray 15x10-inch shallow baking pan with cooking spray. Combine oats, flour, baking soda, cinnamon and salt in medium bowl; set aside. Prepare popcorn according to package directions. Remove all un-popped kernels; set aside. Combine brown sugar and margarine in large bowl using electric mixer on high speed. Add water and vanilla; beat until light and fluffy. Gradually add flour mixture; blend well. Reduce speed to low and add cranberries. Cover hands with plastic gloves or sandwich-size plastic bags. Incorporate popped corn into cookie dough. Spread mixture in pan. Bake 10 to 12 minutes or until golden brown. Cool before cutting into 24 bars. Store in tightly sealed container.
[Name] Easy Bagel Dogs Weight Watchers Friendly [AuthorId] 700213 [AuthorName] BellesArizona [CookTime] PT15M [PrepTime] PT1H20M [TotalTime] PT1H35M [DatePublished] 2018-02-07T21:30:00Z [Description] This easy recipe is perfect if you’re watching the calories or on Weight Watchers.  They are only 4 Smart Points each, 3 if you don’t add any cheese. The bagel dough is all the rage on the internet, and is touted as the “Two Ingredient Bagel” recipe, but I wanted a little extra lift and texture to mine, so I added a bit of Instant yeast and let it rise a bit for an hour.  YUM! Perfect for the kids and when you’re hankering for a hot dog.  Try them in your air fryer for a crispier crust. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/700213/9GXEnCYdQaW6aMZmqJHl_740F2950-A6D1-4D39-960A-218322FB6940.jpeg" [RecipeCategory] Weeknight [Keywords] ["Birthday", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1/2", "1/2", "1", "6", "6", "1", "1"] [RecipeIngredientParts] ["all-purpose flour", "instant yeast", "sugar", "salt", "cheddar cheese", "egg", "sesame seeds"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 298.6 [FatContent] 17.5 [SaturatedFatContent] 7.2 [CholesterolContent] 63.1 [SodiumContent] 626.7 [CarbohydrateContent] 21.9 [FiberContent] 0.8 [SugarContent] 5.1 [ProteinContent] 12.8 [RecipeServings] 6.0 [RecipeYield] 6 Pieces [RecipeInstructions] Assemble dough by whisking together the flour, yeast, sugar and salt. With a spatula, stir in the yogurt. Mix until dough mostly forms together, then knead in the bowl for about 20 times. Spray a small, clean bowl with nonstick cooking spray and place dough ball in bowl. Cover with plastic and let rise in a non-drafty place for about an hour. Dough won’t rise that much, but it will develop great flavor and you’ll see puffiness in the oven as they bake. Preheat oven to 400 degrees. If using an air fryer, preheat to 375. Line a small baking sheet with parchment paper and set aside. With a sharp knife, cut down the middle of each hot dog from end to end, being careful not to cut all the way through. Using your fingers, insert cheese into each hot dog, dividing the cheese equally. Set aside while preparing dough. Remove dough from bowl and divide into four equal pieces. Cut each of the four pieces in half for a total of eight dough balls. (Note: There will be some dough left over. Use it to make more hot dogs if you wish!]. Lightly dust the workspace and with a rolling pin, roll one piece of dough into a rectangle until dough is about 1/8 inch thick. Using a sharp knife or a pizza cutter, slice dough into narrow strips, no more than 1/4 inch wide. Start at the end of a hot dog and begin wrapping the dough around the hot dog, being careful not to lose the cheese. There should be a little space in between the wraps. Repeat with all the hot dogs, placing each wrapped dog on the parchment lined baking sheet. Beat an egg and brush each wrapped dog with egg wash. Bake until golden brown and cheese is bubbling. About 15 minutes in the oven or about 12 minutes in the air fryer.
[Name] Pork Tenderloin in Puff Pastry [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT50M [PrepTime] PT20M [TotalTime] PT1H10M [DatePublished] 2018-02-08T12:46:00Z [Description] Easy and flavorful puff pastry-wrapped tenderloin is served with delicious pancetta and red pesto spread. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1802649943/7kichJMWTC6Ol6N7Qqgn_EC_Pork%20tenderloin%20in%20puff%20pastry.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "Weeknight", "< 4 Hours"] [RecipeIngredientQuantities] ["1", "4", "100", "2", "4", "400", NA] [RecipeIngredientParts] ["Dijon mustard", "pancetta", "olive oil", "pesto sauce", "puff pastry", "oregano leaves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 773.2 [FatContent] 50.0 [SaturatedFatContent] 12.1 [CholesterolContent] 82.1 [SodiumContent] 485.5 [CarbohydrateContent] 46.0 [FiberContent] 2.0 [SugarContent] 0.9 [ProteinContent] 34.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Remove all visible fat from the tenderloin and coat all sides with Dijon mustard. Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C. When done, cool down and remove pancetta slices. In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside. Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough. Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish. Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C. Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.
[Name] Low Cholesterol, Vegan-Style Brown Bread [AuthorId] 2001980570 [AuthorName] Beaus B. [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-02-08T22:15:00Z [Description] When I found out that I had high cholesterol, i started to experiment with bread recipes, so u changed some ingredients around to suit my taste and still keep my cholesterol down. Anyone who likes bread as much as I do try this amazing recipe I have come up with and it keeps you Fuller for longer so you may only need one slice. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001980570/A4Z8qRzhSnWYOBOhWIqR_DSC_0292.JPG" [RecipeCategory] Breads [Keywords] ["Bread Machine", "Baking", "< 60 Mins", "Oven", "Small Appliance"] [RecipeIngredientQuantities] ["330", "12", "8", "10", "21", "2", "2", "1", "1/2", "6"] [RecipeIngredientParts] ["water", "sea salt", "artificial sweetener", "soya milk", "flour"] [AggregatedRating] nan [ReviewCount] nan [Calories] 947.4 [FatContent] 4.0 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 3129.2 [CarbohydrateContent] 194.6 [FiberContent] 8.5 [SugarContent] 1.5 [ProteinContent] 28.9 [RecipeServings] nan [RecipeYield] 1 Large loaf 900g [RecipeInstructions] Always start with the wet ingredients first for the breadmaker if you have one. This is what I used settings: wholewheat, 900g,medium. Cooking time is 3hrs. If you are making this via mixing bowl start in the same way. Ensure oven is gas Mark 250 then lower it to 150 once bread is ready to be baked. Then add all the dry ingredients next with the yeast last to add. Start kneading once it has formed a dough for ten minutes. Place the dough on a bowl, cover with clingfilm in a warm place and leave to raise for an hour. Grease bread pan with low cholesterol butter, then place the dough in the pan moulding it to size you desire, then place in the oven to bake until golden brown. Keep checking with a tooth pick to ensure bread is cooked in the middle. The smell should be amazing and the taste will be even better. Try it with sugar free jam or almond butter and banana or just simply low cholesterol butter. Yummy ??. For more healthy heart recipes follow me on Instagram my_crazy_weightloss_journey.
[Name] Garlic Mashed Red Potatoes Recipe [AuthorId] 2001981257 [AuthorName] Tristin [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-02-08T22:16:00Z [Description] These creamy garlic mashed potatoes are so good, you can serve them plain - no butter or gravy needed. [Images] character(0) [RecipeCategory] Mashed Potatoes [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "3", "2", "1/2", "1/2", "1/4"] [RecipeIngredientParts] ["garlic cloves", "butter", "nonfat milk", "salt", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.9 [FatContent] 5.5 [SaturatedFatContent] 3.3 [CholesterolContent] 14.2 [SodiumContent] 351.2 [CarbohydrateContent] 46.8 [FiberContent] 4.9 [SugarContent] 4.8 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in cheese.
[Name] Crispy Peanut Butter Chocolate Popcorn Squares [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-02-09T20:39:00Z [Description] Craving something sweet and salty? These tasty popcorn squares are the perfect treat and great for snacking on during movies or serving at your next get-together. Indulge your sweet tooth using Orville Redenbacher Buttery microwaveable popcorn as a base, now made without any artificial colours, flavours or preservatives. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/ZUQhVL0iQk2EjuuGudX9_91423H%20(1).jpg" [RecipeCategory] < 30 Mins [Keywords] "For Large Groups" [RecipeIngredientQuantities] [NA, "1", "1/4", "1", "1/2", "1/2", "1"] [RecipeIngredientParts] ["butter", "margarine", "large marshmallows", "creamy peanut butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 264.3 [FatContent] 12.8 [SaturatedFatContent] 4.6 [CholesterolContent] 8.9 [SodiumContent] 128.0 [CarbohydrateContent] 33.7 [FiberContent] 3.6 [SugarContent] 14.9 [ProteinContent] 6.4 [RecipeServings] 18.0 [RecipeYield] nan [RecipeInstructions] Spray 13x9” (3L] glass baking dish and wooden spoon with cooking spray; set aside. Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl. Melt butter in medium saucepan over medium heat. Add marshmallows. Heat 5 minutes or until marshmallows melt, stirring frequently. Add peanut butter and peanuts; stir until well combined. Pour over popcorn; mix well with greased wooden spoon. Place popcorn mixture in greased glass dish and press evenly using back of spoon. Sprinkle chocolate morsels evenly over popcorn mixture. Microwave on high 1 minute or until chocolate begins to melt. Refrigerate 1 hour or until chocolate is set. Cut into 18 squares with serrated knife. Store in tightly sealed container up to three days.
[Name] Annabel Langbein's Happy Heart Bowl [AuthorId] 582561 [AuthorName] Kiwi Kathy [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-09T20:50:00Z [Description] The tahini dressing gives this fabulous salad a nutty flavour. It will keep in the fridge for up to a week given the chance. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1 1/2", "2", "1", "2", "1/4", "1/2", "1", "1/2", "2", "1", "1", "1", "1/2", "1/2"] [RecipeIngredientParts] ["red onion", "lentils", "sweet potatoes", "pumpkin", "watercress", "parsley", "garlic clove", "orange, zest of", "olive oil", "tahini", "lemon juice", "fresh ginger", "cumin", "ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 669.3 [FatContent] 34.1 [SaturatedFatContent] 5.3 [CholesterolContent] 0.0 [SodiumContent] 116.4 [CarbohydrateContent] 70.0 [FiberContent] 20.9 [SugarContent] 12.2 [ProteinContent] 28.6 [RecipeServings] 2.0 [RecipeYield] 2 sevings [RecipeInstructions] To make the tahini dressing, place all ingredients from the garlic to black pepper in a ajar and shake to combine. Roast the pumpkin, sweet potato and red pepper for about 30 minutes. Place all the ingredients from the onion to the parsley in a bowl and stir to combine. Pour over the dressing. Sprinkle with roasted pumpkin seeds. Serve cold or at room temperature.
[Name] Movie Theatre Popcorn Candy Bowl [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-02-09T20:51:00Z [Description] Make a popcorn mix with your favourite toppings or follow the recipe below for a sweet and savoury delight. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/ExsGf56tSOKaph0acVFA_91421H%20(1).jpg" [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1", "7", "6", "6"] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 347.8 [FatContent] 11.5 [SaturatedFatContent] 7.0 [CholesterolContent] 7.4 [SodiumContent] 36.5 [CarbohydrateContent] 59.4 [FiberContent] 2.5 [SugarContent] 43.5 [ProteinContent] 3.3 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Prepare popcorn according to package directions. Remove all un-popped kernels. Place popped corn in large bowl. Let cool slightly. Add raisins, gummy bears and chocolate pieces. Toss together and serve immediately. Store remainder in tightly sealed container up to three days.
[Name] Choco Pudding [AuthorId] 2001981723 [AuthorName] Krushit [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-02-09T22:03:00Z [Description] Make and share this Choco Pudding recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "4", "2", "4 -5"] [RecipeIngredientParts] ["milk", "cocoa powder", "vanilla custard powder", "sugar", "walnuts"] [AggregatedRating] nan [ReviewCount] nan [Calories] 209.2 [FatContent] 14.2 [SaturatedFatContent] 6.1 [CholesterolContent] 34.2 [SodiumContent] 119.7 [CarbohydrateContent] 12.5 [FiberContent] 0.5 [SugarContent] 0.2 [ProteinContent] 9.2 [RecipeServings] 1.0 [RecipeYield] 1 bowl [RecipeInstructions] Mix vanilla powder in 2 teaspoon cold water. Boil remaining milk till boiling point, switch off flame and add vanilla mixed milk, cocoa poder, sugar to it. Stier constantly till mixer became thick like pudding. Spread cookies on bowl and add mixture over it. Spread grated walnuts over it.let it cool at room temperature for 5 minute Deep freeze bowl for another 10 minutes. Your pudding is ready to serve as desert.
[Name] Senegalese Onions [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] PT10M [PrepTime] PT25M [TotalTime] PT35M [DatePublished] 2018-02-09T22:05:00Z [Description] A disclaimer: I am not Senegalese, and I have never (sadly) been to Senegal. Furthermore, I've only eaten Senegalese food half a dozen times. At each of these Senegalese restaurants, we were served a sort-of side dish/sauce/relish made of mustardy onions. It was such a perfect complement to grilled chicken, roasted lamb, etc. We loved it! I have reviewed dozens of Senegalese & West African recipes to re-create the flavor, and I have culled ideas from many of them. In restaurants, this sauce has always been semi-spicy, but it never been as spicy as some of the recipes suggested (ie, two+ scotch bonnets). This recipe is my to-date best attempt (as of 2/9/18). This is a non-spicy option - as I generally cook for a range of lovable but wimpy people.  [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["African", "< 60 Mins", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["6", "4", "1", "1/2", "1/4", "1/4", "1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["onions", "garlic cloves", "brown mustard", "lemon juice", "water", "bay leaf", "bouillon", "white pepper", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 288.7 [FatContent] 28.0 [SaturatedFatContent] 3.6 [CholesterolContent] 0.0 [SodiumContent] 329.2 [CarbohydrateContent] 9.7 [FiberContent] 2.0 [SugarContent] 3.8 [ProteinContent] 1.7 [RecipeServings] 8.0 [RecipeYield] 4 cups [RecipeInstructions] Place all ingredients in a sauce pan. Bring to a low boil. Stir, making sure that onions on the bottom do not over-cook or stick. Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente. Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time]. Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled. Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping] and serve on top of meat, chicken, shrimp, etc. Store the sauce/relish in the fridge; it last for several weeks.
[Name] Snow Candy [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] PT10M [PrepTime] PT3M [TotalTime] PT13M [DatePublished] 2018-02-09T22:06:00Z [Description] The Little House books! Didn't you always want to make snow candy as you read & re-read those books? Unfortunately, you're a parent now & a shopper, and there's no way you're spending $15+ on real maple syrup to make a snowy day treat. This recipe is a white sugar version, super yummy, and (fairly) easy. My kids love it, and we generally make it two times per year. A note of caution: Any sugar syrup can be dangerous. This is something I cook on a back burner, and I do the cooking myself (I leave the kids to pick out which baking pans they want to use for collecting snow). The candy itself cools very quickly, and it can be eaten almost immediately. That being said, an adult should help little little kids.  [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2054282/acSmxUJKTwWtgF1hASYi_IMG_8685.jpg" [RecipeCategory] Dessert [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1"] [RecipeIngredientParts] ["white sugar", "water", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 260.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.9 [CarbohydrateContent] 66.8 [FiberContent] 0.0 [SugarContent] 66.6 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] 1 1/2 cups [RecipeInstructions] Place all ingredients in a heavy bottomed pot, over medium-high heat. Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer. Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot. Lower the heat to low/medium. Simmer for 7 minutes, without stirring. Turn off the heat. At the five minute mark, have the kids go collect clean snow in large baking pans. Drizzle the candy syrup over the snow (a tablespoon or two per serving]. It will be cool enough to eat within seconds. With young children, be vigilant. This makes enough for five kids to make two or three rounds of snow candy. Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze. Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice]. Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.
[Name] Blackened Shrimp With Citrus and Roasted Fennel [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-02-10T15:34:00Z [Description] Make and share this Blackened Shrimp With Citrus and Roasted Fennel recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "2", "1", "6", "2", "1", "1/2", "1/4", "1/4", "1", "8", "4"] [RecipeIngredientParts] ["navel oranges", "fennel bulbs", "salt", "shallots", "paprika", "thyme", "garlic powder", "oregano", "large shrimp", "rice", "vegetable broth", "wine"] [AggregatedRating] nan [ReviewCount] nan [Calories] 371.0 [FatContent] 2.0 [SaturatedFatContent] 0.3 [CholesterolContent] 143.2 [SodiumContent] 1289.8 [CarbohydrateContent] 66.8 [FiberContent] 6.4 [SugarContent] 6.1 [ProteinContent] 21.9 [RecipeServings] 4.0 [RecipeYield] 4 7 shrimp, 1/2 c fennel, 1/2 c rice [RecipeInstructions] Preheat oven to 450. Grate 1 orange (1 t] reserve. Cut oranges into 1/3\" thick slices. Remove stalks for fennel; chop fronds (2 T] discard stalk. Cut fennel bulbs into 1/2\" thick wedges. Combine orange slices, 2 T broth or wine, 1/2 t salt, shallots, and fennel wedges. Arrange fennel mixture in single layer. Bake at 425 for 25 minute or until lightly charred. Combine 1/2 t salt, paprika, and next 4 ingredients in a bag. Add shrimp, seal, and shake to coat. Heat 2 T broth or wine. in skillet add shrimp, cook 3 min until done. Heat rice medley place in bowl and stir in orange rind. Divide all by 4 and serve.
[Name] Zucchini Noodles With Spicy Peanut Sauce [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-10T15:47:00Z [Description] Make and share this Zucchini Noodles With Spicy Peanut Sauce recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1/4", "12", "1/4", "3", "3", "1", "1", "1", "2", "1", "32", "3", "1", "1/2", "1/4", "1/4", "4", "4"] [RecipeIngredientParts] ["cornstarch", "extra firm tofu", "lime juice", "creamy peanut butter", "soy sauce", "ketchup", "chili sauce", "water", "brown sugar", "fresh ginger", "zucchini", "bean sprouts", "carrot", "cilantro", "peanuts", "of fresh mint", "scallions", "lime wedges"] [AggregatedRating] nan [ReviewCount] nan [Calories] 327.2 [FatContent] 15.2 [SaturatedFatContent] 2.9 [CholesterolContent] 0.0 [SodiumContent] 972.0 [CarbohydrateContent] 36.1 [FiberContent] 8.4 [SugarContent] 17.0 [ProteinContent] 20.0 [RecipeServings] 4.0 [RecipeYield] 4 1.5 c [RecipeInstructions] Place cornstarch in shallow dish, add tofu, toss to coat, Heat skillet add broth or wine cook to brown tofu - 8-10 minute. Combine lime juice and next 7 ingredients in bowl, stir. Combine zucchini, sprouts, carrots, 1/4 c cilantro, 2 T peanuts and mint in bowl. Add tofu & peanut butter mixture to bowl; toss. Sprinkle with remaining cilantro (1/4 c], remaining peanuts, and scallions. Serve with lime.
[Name] Bulgar Chickpea Burgers [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-10T15:54:00Z [Description] Make and share this Bulgar Chickpea Burgers recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["3/4", "1/2", "15", "2/3", "1", "3/4", "3/4", "1", "2", "1", "1", NA] [RecipeIngredientParts] ["water", "Bulgar wheat", "chickpeas", "scallion", "ground cumin", "salt", "paprika", "egg", "broth", "wine", "avocado", "garlic clove"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.6 [FatContent] 10.0 [SaturatedFatContent] 1.6 [CholesterolContent] 46.5 [SodiumContent] 800.7 [CarbohydrateContent] 34.6 [FiberContent] 9.7 [SugarContent] 0.9 [ProteinContent] 9.1 [RecipeServings] 4.0 [RecipeYield] 4 Burgers [RecipeInstructions] Cook bulgar - simmer for 12 minute Cool slightly. Place all ingredients in food processor (except from broth on]. Process until smooth. Shape in 4 patties, cook on med heat. mash avocado, add garlic and salt. Serve over burgers.
[Name] Chicken Adobo [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT45M [PrepTime] PT2H30M [TotalTime] PT3H15M [DatePublished] 2018-02-10T16:49:00Z [Description] Make and share this Chicken Adobo recipe from Food.com. [Images] character(0) [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "1 1/2", "1/4", "8", "3", "2", "1", "3", "1/4", "2", "2"] [RecipeIngredientParts] ["chicken", "rice vinegar", "soy sauce", "garlic cloves", "bay leaves", "broth", "cooked jasmine rice", "scallion", "mint", "basil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 434.1 [FatContent] 23.1 [SaturatedFatContent] 6.6 [CholesterolContent] 113.4 [SodiumContent] 790.9 [CarbohydrateContent] 22.8 [FiberContent] 1.6 [SugarContent] 1.6 [ProteinContent] 32.0 [RecipeServings] 6.0 [RecipeYield] 6 1/2 c rice with 1.5 chicken thighs [RecipeInstructions] ["Combine chicken, vinegar, soy sauce, garlic, chiles, and bay leaves in plastic bag. Seal and chill for 2 hours or overnight. Remove chicken from marinade. Pour marinade through strainer, discard solids. Reserve.", "Heat broth and cook chicken until browned on each side. Remove.", "Place chicken and reserved marinade in pot; bring to boil over medium heat. Cover and reduce heat to medium. Simmer until chicken is done about 25-30 minute.", "Spread rice on each plate, top with chicken. Cook sauce on med. high until reduced to 1/2 Celsius Skim fat and discard. Drizzle chicken with half of sauce and serve remaining on side. Sprinkle with scallions, mint and basil." ]
[Name] Idaho-Iowa Corn and Potato Chowder [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-02-11T04:38:00Z [Description] I changed this up a bit, but I will post as written. I left out the chicken and celery and added bell peppers, fresh spinach, and creamed corn in addition to whole kernel corn. Mmmm...perfect chowder for a cold day. Recipe courtesy of Beyond Burlap, Idaho's Famous Potato Recipes. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["3", "1", "3/4", "3/4", "4", "4", "2", NA, "1", "2", NA] [RecipeIngredientParts] ["bacon", "chicken", "onion", "celery", "whole kernel corn", "chicken broth", "potatoes", "salt", "parsley", "pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 481.3 [FatContent] 30.0 [SaturatedFatContent] 13.4 [CholesterolContent] 113.8 [SodiumContent] 966.8 [CarbohydrateContent] 33.1 [FiberContent] 3.9 [SugarContent] 4.6 [ProteinContent] 22.8 [RecipeServings] nan [RecipeYield] 6-8 [RecipeInstructions] Brown the bacon in a heavy saucepan. Remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings. Cut the chicken into cubes. Add the chicken, onion, and celery to the drippings in the saucepan. Cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly. Combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth. Add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture. Bring to a boil and reduce the heat. Simmer for 30 minutes or until the potatoes are tender. Stir in the cream and parsley and simmer for 5 minutes. Add the bacon, salt, and pepper. Ladle into soup bowls.
[Name] Cherry Blondie Bites [AuthorId] 2001338859 [AuthorName] Cleanfreshcuisine [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-11T20:28:00Z [Description] Cherry Blondie Bites are a delicious way to say "I Love You" on Valentine's Day to someone special! Simple, quick and delicious; nothing beats a home baked sweet for your sweetie! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001338859/0linUPj3RQyjdjF17Jak_1.jpg" [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["2", "1", "1/2", "1/2", "1/2", "1", "1", "1/4", "24", "1/4"] [RecipeIngredientParts] ["flour", "baking powder", "brown sugar", "butter", "egg", "vanilla", "maraschino cherry juice", "maraschino cherries", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 122.1 [FatContent] 4.2 [SaturatedFatContent] 2.5 [CholesterolContent] 17.9 [SodiumContent] 53.6 [CarbohydrateContent] 20.0 [FiberContent] 0.4 [SugarContent] 11.8 [ProteinContent] 1.4 [RecipeServings] 24.0 [RecipeYield] 24 mini muffins [RecipeInstructions] Heat oven to 350 degrees. Spray a 24 count mini muffin pan with non stick cooking spray. Set aside. In a large bowl, beat together the butter, cane sugar and brown sugar on high for about 2 minutes. Add egg, vanilla and cherry juice. Beat well on high for another 2 minutes. In a medium sized bowl, sift together the flour and baking powder. Add to the butter/egg mixture. Beat on high until well blended, 2 to 3 minutes. Place one teaspoonful of batter into each of the 24 mini muffin pan cups. Place a maraschino cherry into the center of each. Bake at 350 degrees for about 20 to 22 minutes or until toothpick inserted comes out clean. Let stand for 10 minutes. Using a thin knife, gently loosen each mini muffin from the side of tin and place on a rack to cool. Let cool for about 15 minutes. Sift powdered sugar over. Makes 24.
[Name] Gluten-Free Carrot Ginger Muffins [AuthorId] 307059 [AuthorName] Lighthouse Rita [CookTime] PT25H20M [PrepTime] PT10M [TotalTime] PT25H30M [DatePublished] 2018-02-12T00:56:00Z [Description] No gluten and lots of ginger, what else can you ask for. These muffins are moist and tasty and not too sweet. [Images] character(0) [RecipeCategory] Quick Breads [Keywords] "Breads" [RecipeIngredientQuantities] ["2", "1/2", "1", "1/2", "1/8", "1/2", "3", "1/2", "1/2", "2", "1", "3/4"] [RecipeIngredientParts] ["sea salt", "baking soda", "cinnamon", "clove", "eggs", "coconut oil", "honey", "ginger", "carrot", "raisins"] [AggregatedRating] nan [ReviewCount] nan [Calories] 386.5 [FatContent] 23.5 [SaturatedFatContent] 19.0 [CholesterolContent] 93.0 [SodiumContent] 477.8 [CarbohydrateContent] 45.0 [FiberContent] 2.0 [SugarContent] 38.4 [ProteinContent] 4.4 [RecipeServings] 6.0 [RecipeYield] 24 mini muffins [RecipeInstructions] Mix first six dry ingredients together. . In separate bowl mix the rest of the ingredients. Mix ingredients together. Spoon into muffin tins. Bake at 350 degrees. Mini muffins 10-15, regular muffins 20-25. Cook and Enjoy.
[Name] Delinquent Brownies [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT35M [PrepTime] PT20M [TotalTime] PT55M [DatePublished] 2018-02-12T00:58:00Z [Description] Make and share this Delinquent Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["250", "7", "1", "2", "4", "1 1/3"] [RecipeIngredientParts] ["dark chocolate", "butter", "baking powder", "eggs", "sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 281.9 [FatContent] 22.2 [SaturatedFatContent] 12.0 [CholesterolContent] 67.6 [SodiumContent] 153.6 [CarbohydrateContent] 22.8 [FiberContent] 3.3 [SugarContent] 17.1 [ProteinContent] 4.8 [RecipeServings] 16.0 [RecipeYield] 16-20 brownies [RecipeInstructions] ["Preheat the oven to 350*F, line a 9x13 baking tray with parchment paper and set aside.", "Slowly melt 210-220 g chocolate with the goat's butter in a double boiler.", "Chop the remaining chocolate into smallish chunks and mix with the almond flour and baking powder.", "Beat the eggs and sugar together until creamy.", "Fold in the ground almond mix and the melted chocolate.", "Swiftly transfer the mixture to the prepared tray and bake for 30-35 minutes.", "Remove from the pan and allow to cool overnight." ]
[Name] Dark Peanut Butter Brownies [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-02-12T01:58:00Z [Description] Make and share this Dark Peanut Butter Brownies recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "1 -2", "125", "100", "2", "1/2", "1"] [RecipeIngredientParts] ["peanut butter", "maple syrup", "dark chocolate", "butter", "eggs", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 189.6 [FatContent] 18.7 [SaturatedFatContent] 10.1 [CholesterolContent] 54.1 [SodiumContent] 152.4 [CarbohydrateContent] 6.5 [FiberContent] 2.5 [SugarContent] 1.9 [ProteinContent] 4.4 [RecipeServings] 10.0 [RecipeYield] 10-12 brownies [RecipeInstructions] Preheat the oven to 350*F & line an 8x8 baking pan with parchment paper. Beat together the peanut butter & maple syrup and sprinkle on the baking pan. Slowly melt the chocolate with the goat's butter in a double boiler. Whisk together the eggs and sugar until creamy. Stir through the flour and baking powder. Fold in the chocolate and quickly transfer to the baking pan. Bake for 18-20 minutes. Allow to cool overnight.
[Name] Tracey's Scottish Microwave Dumpling [AuthorId] 165850 [AuthorName] Canadian Jane [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-12T20:53:00Z [Description] Make and share this Tracey's Scottish Microwave Dumpling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "water", "sugar", "allspice", "cinnamon", "sultana raisin", "golden raisin", "currants", "molasses", "flour", "eggs", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.4 [FatContent] 24.5 [SaturatedFatContent] 15.0 [CholesterolContent] 107.5 [SodiumContent] 382.6 [CarbohydrateContent] 53.7 [FiberContent] 2.3 [SugarContent] 36.3 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] 1 fruitcake [RecipeInstructions] ["Completely line a 2 liter microwave bowl with plastic wrap, taking care to take out the wrinkles.", "Combine first 9 ingredients in a microwaveable bowl and heat until butter has melted (can be done in a pot on the stove].", "Add flour and baking soda and mix together, then add eggs and mix well.", "Pour into plastic-wrapped bowl and and cook uncovered in the microwave for 9-10 minutes.", "Allow to cool a few minutes, then invert bowl onto a plate. Serve with custard, caramel sauce, or butter,." ]
[Name] Tracey's Scottish Microwave Dumpling [AuthorId] 165850 [AuthorName] Canadian Jane [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-12T20:54:00Z [Description] Make and share this Tracey's Scottish Microwave Dumpling recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1/2", "1", "3/4", "1", "1", "1/2", "1/2", "1/2", "1 1/2", "1", "2", "1"] [RecipeIngredientParts] ["butter", "water", "sugar", "allspice", "cinnamon", "sultana raisin", "golden raisin", "currants", "molasses", "flour", "eggs", "baking soda"] [AggregatedRating] nan [ReviewCount] nan [Calories] 437.4 [FatContent] 24.5 [SaturatedFatContent] 15.0 [CholesterolContent] 107.5 [SodiumContent] 382.6 [CarbohydrateContent] 53.7 [FiberContent] 2.3 [SugarContent] 36.3 [ProteinContent] 4.4 [RecipeServings] 8.0 [RecipeYield] 1 fruitcake [RecipeInstructions] ["Completely line a 2 liter microwave bowl with plastic wrap, taking care to take out the wrinkles.", "Combine first 9 ingredients in a microwaveable bowl and heat until butter has melted (can be done in a pot on the stove].", "Add flour and baking soda and mix together, then add eggs and mix well.", "Pour into plastic-wrapped bowl and and cook uncovered in the microwave for 9-10 minutes.", "Allow to cool a few minutes, then invert bowl onto a plate. Serve with custard, caramel sauce, or butter,." ]
[Name] Shrove Tuesday Crêpes [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-12T21:44:00Z [Description] Make and share this Shrove Tuesday Crêpes 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/fc4KdZyQMGlR0W2P5gYQ_EC_Shrove%20Tuesday%20cr%C3%AApes.jpg" [RecipeCategory] Dessert [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["2", "2", "1", "1", "2", "1/3", "2", "8", "2"] [RecipeIngredientParts] ["eggs", "water", "dark rum", "vanilla extract", "sugar", "salt", "flour", "butter", "lemons, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.9 [FatContent] 17.4 [SaturatedFatContent] 10.3 [CholesterolContent] 102.7 [SodiumContent] 291.2 [CarbohydrateContent] 36.2 [FiberContent] 1.1 [SugarContent] 4.5 [ProteinContent] 6.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] For the batter, whisk together the eggs, water, rum, vanilla, sugar and salt in a large bowl, until well blended. Sift the flour, a bit at a time, whisking each addition until smooth. Add in half the melted butter and the lemon zest, whisking until the batter has slightly thickened, with the consistency of melted ice cream. Put the remaining butter in a small cup and keep it warm. Heat the crepe pan or a nonstick skillet over medium heat until quite hot. Lightly brush with melted butter. Ladle in a scant ? cup of batter, tilt and swirl so it coats the bottom. Lower the heat and cook the pancake until underside is golden brown, 2 to 3 minutes. Flip it over with a spatula and fry for a half minute or longer, until the second side is lightly browned. Slide the crepe out of skillet and repeat with the remaining batter. (Coat pan with butter as needed.]. Fold the creps and squeeze some lemon juice over them, sprinkle with granulated sugar or cinnamon or spread with a filling of your choice.

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