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[Name] Pepper Hash - American Pikliz [AuthorId] 2054282 [AuthorName] Caromcg [CookTime] nan [PrepTime] PT50M [TotalTime] PT50M [DatePublished] 2018-02-12T21:51:00Z [Description] Once you've tried pikliz, if you're a fan of spicy food, you'll likely be addicted. But it is tough to find (outside of Haitian homes & communities). I tried some bottled ones - yuck. I also tested a few recipes, but I never found one that worked quite perfectly. Then I came upon an old American recipe - for something called "Philadelphia Hash" or "Pepper Relish." These are not spicy dishes (as is Haitian pikliz); rather they are savory side dishes or slaw-like condiments for sausages, roast meats, hot dogs. They seem to be fairly old-fashioned, of German origin, generally served with meats (in parts of Philadelphia, I understand they are usual hotdogs accompaniments). I tweaked the recipe to create a spicy option that seems Haitian-ish. Please note - I am not Haitian, and I have never (sadly) been to Haiti. So I'm not an expert; this is not authentic. But it is yummy! [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 60 Mins", "Easy", "Inexpensive", "From Scratch"] [RecipeIngredientQuantities] ["1", "2", "4", "3", "16", "1 1/2", "1", "3 1/2", "2", "4"] [RecipeIngredientParts] ["cabbage", "green peppers", "celery seeds", "mustard seeds", "white sugar", "apple cider vinegar", "white vinegar", "salt", "black pepper", "scotch bonnet peppers", "habanero peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 104.5 [FatContent] 0.5 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 696.4 [CarbohydrateContent] 23.2 [FiberContent] 2.5 [SugarContent] 19.9 [ProteinContent] 1.4 [RecipeServings] 12.0 [RecipeYield] 2 quarts [RecipeInstructions] Combine the vinegars. Add the sugar and salt to the vinegars, and stir until they've dissolved. Slice the cabbage as thinly as you can. I do it by hand and it is fairly tedious (this is the reason for the long prep-time in the recipe]. Another option is to use the food processor, which results in a dish the consistency of KFC slaw; Be careful - it is really easy to end up with cabbage mush. Seed & slice the green pepper, also very thinly. If using the scotch bonnets or habaneros, seed & slice those super thinly. These are really spicy peppers (for those unfamiliar]; handling them can burn your hands, and the burn can last a few days. I use disposable gloves when I cook with scotch bonnets or habaneros. Place the cabbage, green peppers, and all spices and seeds in a large container with a tight-fitting lid. Pour the vinegar mixture over it. Shake. The pepper hash can be eaten immediately. The flavor meld well over time. It lasts in the fridge for several weeks.
[Name] Lemoncello [AuthorId] 1580637 [AuthorName] emcquaid [CookTime] PT10M [PrepTime] PT1440H [TotalTime] PT1440H10M [DatePublished] 2018-02-12T22:17:00Z [Description] Make and share this Lemoncello recipe from Food.com. [Images] character(0) [RecipeCategory] Beverages [Keywords] ["For Large Groups", "Easy"] [RecipeIngredientQuantities] ["1500", "5", "8", "20"] [RecipeIngredientParts] ["sugar", "water", "lemons, zest of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 69.1 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 1.2 [CarbohydrateContent] 17.9 [FiberContent] 0.0 [SugarContent] 17.8 [ProteinContent] 0.0 [RecipeServings] 56.0 [RecipeYield] 3 1/3 liters [RecipeInstructions] add lemon zest to alcohol and store for 1 month in cool dry dark place covered. dissolve sugar in water boiling, then cool. strain zest from alcohol. add the sugar water to the vodka and let sit, covered, another month.
[Name] Yogurt-Curry Roasted Cauliflower [AuthorId] 195879 [AuthorName] annroberts54 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-12T22:17:00Z [Description] Make and share this Yogurt-Curry Roasted Cauliflower recipe from Food.com. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Indian", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "2", "1", "1", "2", "1", "1", "1/2", "1/4"] [RecipeIngredientParts] ["cauliflower", "olive oil", "salt", "plain yogurt", "curry powder", "turmeric", "ground cumin", "salt", "fresh ground pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 141.3 [FatContent] 9.5 [SaturatedFatContent] 2.4 [CholesterolContent] 8.0 [SodiumContent] 946.1 [CarbohydrateContent] 11.4 [FiberContent] 3.5 [SugarContent] 5.7 [ProteinContent] 5.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 375°. Place the cauliflower florets on a large, parchment-lined, rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt. Bake for 15 minutes. Meanwhile, whisk together the next 6 ingredients together in a large bowl. Remove the cauliflower from the oven, allow to cool for 5 minutes, then toss in the yogurt mixture, place on roasting sheet and return to the oven. Roast for another 15 minutes, until just tender. Serve.
[Name] Garlic Chili Edamame [AuthorId] 2001984495 [AuthorName] Ethan A. [CookTime] PT5M [PrepTime] PT5M [TotalTime] PT10M [DatePublished] 2018-02-12T22:18:00Z [Description] Garlic Chili Spicy Edamame are an easy to prepare snack that can be on the table in 10 minutes. Made with a wonderful creamy garlic and chili paste sauce! Course: Appetizer Cuisine: Chinese Servings: 2 Calories: 228 kcal Author: Kevin \| Keviniscooking.com [Images] character(0) [RecipeCategory] Asian [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["10", "4", "1/2", "1", "1", "2", "1"] [RecipeIngredientParts] ["edamame", "garlic cloves", "mayonnaise", "soy sauce", "flaked sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 230.9 [FatContent] 10.8 [SaturatedFatContent] 1.3 [CholesterolContent] 0.0 [SodiumContent] 357.4 [CarbohydrateContent] 18.0 [FiberContent] 6.1 [SugarContent] 0.2 [ProteinContent] 19.4 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] 1. In a small fry pan on medium low heat add the sesame oil and garlic. Sauté for several minutes until a golden brown, do not burn. Remove pan from heat and cool. 2. In a medium bowl mix together the sautéed garlic, chili paste, mayonnaise and soy sauce. 3. Steam edamame in a microwave safe bowl for 2 minutes. Add the warmed edamame to the garlic chili sauceand toss to coat. Season with sea salt and serve warm.
[Name] Southwest Elk Steak Fajitas [AuthorId] 2001982832 [AuthorName] alpine-star [CookTime] PT10M [PrepTime] PT30M [TotalTime] PT40M [DatePublished] 2018-02-12T22:18:00Z [Description] I made this with elk sirloin because I happened to have some. Beef would be a great substitute, I would just recommend a leaner cut. This is a quick, healthy, well balanced meal that is easily scaleable and adaptable to substitute with what is on hand. [Images] character(0) [RecipeCategory] One Dish Meal [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "2", "4", "1", "1", "1", "1", "1", "1", "6", NA, "1", NA, NA, NA] [RecipeIngredientParts] ["lemon", "olive oil", "garlic cloves", "dry oregano", "ground cumin", "red pepper flakes", "red bell pepper", "onion", "mushrooms", "butter", "olive oil", "monterey jack cheese", "tortilla", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.7 [FatContent] 30.1 [SaturatedFatContent] 12.2 [CholesterolContent] 110.2 [SodiumContent] 218.2 [CarbohydrateContent] 9.9 [FiberContent] 2.1 [SugarContent] 4.9 [ProteinContent] 32.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Mix together the first 7 ingredients. I add about a teaspoon of chopped cilantro and a pinch of salt and pepper. This will be divided in half to marinate the steaks and serve with the fajitas. Preheat your barbeque. Optionally you can fry the steak. Saute vegetables on high heat until lightly browned and slightly softened. Grill steaks to preferred doneness and rest for 5 minutes. Slice into strips against the grain. Serve sliced meat and vegetables on warmed tortillas with sour cream, cheese, remaining sauce, and cilantro. I had mixed greens and added them to the wraps. It worked very nicely with the vinaigrette. It is a nice optional touch to add more nutrients and a little extra flavor and texture.
[Name] Low Carb Salted Chocolate Terrine [AuthorId] 2001949853 [AuthorName] I_Dream_of_Food [CookTime] nan [PrepTime] PT1H [TotalTime] PT1H [DatePublished] 2018-02-12T22:19:00Z [Description] I’m sitting here nibbling on a piece as I write this—it’s so rich, intense, smooth and chocolatey. No one will believe this dessert is low-carb. Its kind of like a flourless chocolate tort meets the most decadent chocolate fudge, but then there’s the sea salt flirting with it all. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001949853/9JWo0oD1SeGiJn3alz31_chocolate-terrine-foodgawker-1.jpg" [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["4", "8", "1", "8", "4", "1", "1/3", "1/2", "1", "2"] [RecipeIngredientParts] ["chocolate bars", "butter", "artificial sweetener", "heavy cream", "artificial sweetener", "coarse sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 266.7 [FatContent] 23.4 [SaturatedFatContent] 13.9 [CholesterolContent] 123.7 [SodiumContent] 996.7 [CarbohydrateContent] 15.2 [FiberContent] 1.9 [SugarContent] 11.8 [ProteinContent] 3.6 [RecipeServings] 16.0 [RecipeYield] nan [RecipeInstructions] Prepare a loaf pan or muffin pan by spraying the pan with water or baking spray and lining carefully with plastic wrap or parchment paper. Keep in mind every wrinkle will show in the terrine. Whip the cream until soft peaks form. Transfer to refrigerator until ready to use. Whip the egg whites to stiff peaks and set aside. Place the chocolate and butter in a large microwave-safe dish, heat in 30-second increments, remove and stir during cooking and take care not to scorch the chocolate. In the meantime, sift together the cocoa powder and swerve until well mixed and smooth. Whisk the egg yolks together in a small bowl. Whisk a small amount of the melted chocolate mixture into the eggs to temper them. Repeat a couple times before adding the eggs to the chocolate mixture. Whisk together until smooth. Whisk the powdered Swerve/cocoa into the chocolate using an electric mixer, if possible. Beat eggs again, if needed, to bring them back up to stiff peaks and then gently fold them into the chocolate. Fold the cream in next. Spread it into the loaf pan using a plastic spatula to fill in all the nooks and crannies. Smooth and level the top. Cover with plastic and refrigerate overnight. Place a plate on top of the pan upside down and carefully flip the loaf and plate over. Remove the loaf pan and carefully remove the plastic. Using a sharp knife, slice into 1-inch individual servings. Lightly sprinkle with coarse sea salt before serving.
[Name] Persian Chelo With Chicken [AuthorId] 714377 [AuthorName] Kim738 [CookTime] PT1H30M [PrepTime] PT30M [TotalTime] PT2H [DatePublished] 2018-02-12T22:19:00Z [Description] An Iranian dish of rice and chicken baked together on top of the stove to give a crisp crust and soft filling. The rice and filling can be served separately without the final baking. The first seven ingredients are for the rice. The remainder are for the chicken with the exception of the pistachios and the candied orange peel which is the garnish. I apologize for the presentation, we are in the process of moving and I did not have a serving platter, so aluminum foil and a cookie sheet had to serve the purpose. This recipe is from Food & Drink Magazine Spring 2015. We thought it was wonderful, gets a little spicier the next day but not over the top. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/714377/7pUAdsvPRiGu0y5zACMt_Persian%20Chelo%20With%20Chicken.jpg" [RecipeCategory] Chicken [Keywords] ["Poultry", "Meat", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "1", "1", "1", "1/2", "1/2", "2", "3", "1/4", "2", "1", "1", "1", "1", "1", "1", "2", "2", "1/2", "1/2", "1", "1", "6", "3/4", "2", "2", "2"] [RecipeIngredientParts] ["butter", "onion", "ground allspice", "ground cinnamon", "ground black pepper", "salt", "basmati rice", "water", "olive oil", "onions", "garlic", "cinnamon", "ground ginger", "ground cumin", "ground coriander", "cayenne pepper", "turmeric", "chicken thighs", "salt", "pepper", "canned tomato", "spinach", "raisins", "of fresh mint", "pistachios"] [AggregatedRating] nan [ReviewCount] nan [Calories] 913.8 [FatContent] 51.9 [SaturatedFatContent] 18.2 [CholesterolContent] 169.2 [SodiumContent] 793.1 [CarbohydrateContent] 79.0 [FiberContent] 7.6 [SugarContent] 16.7 [ProteinContent] 36.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Soak the rice for at least half an hour, drain and rinse until water runs clear. Melt 3 tbsp butter in a heavy pot over medium heat. Add onions and saute for 5 minutes or until softened. Add allspice, cinnamon and black pepper. Season with salt. Cook for 1 minute or until fragrant. Add rice and water and bring to a boil. Cover, reduce heat to low and steam for 10 to 12 minutes or until slightly el dente. Remove from heat and spread rice on a baking sheet to cool. Season with more salt if needed. For the chicken filling: Heat 1 tbsp of oil in a skillet over medium heat. Add onions and saute for 6 to 8 minutes or until just beginning to brown. Add remaining oil and stir in garlic, cinnamon, ginger, cumin, coriander, cayenne pepper and turmeric, and cook for 1 minute or until fragrant. Season chicken with salt and pepper. Add chicken to skillet and saute for 5 minutes or until beginning to brown. Add tomatoes and stock and bring to a boil. Reduce heat and simmer for 10 minutes or until sauce is thick and chicken is no longer pink. Add spinach and raisins and cook for 2 more minutes or until spinach wilts. Stir in mint. Taste for seasoning and allow to cool for 10 minutes. Melt remaining butter in a 10 inch nonstick skillet (used my wonderful cast iron pan for this] over medium heat until butter is foamy. Remove and reserve 2 tbsp of melted butter. Remove pan from heat and add half of rice, spreading it evenly over base of skillet. Use a spatula to compress the rice slightly. Spoon chicken misture over the rice in an even layer. Finish with remaining rice, again compressing with a spatula. Use the handle of a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Drizzle with reserved butter. Cover and cook over medium heat for 25 to 30 minutes or until rice has formed a golden crust on the bottom. Watch so it does not get too dark. Remove from heat and let stand for 5 minutes. Use a spatula to loosen sides. Reverse pan onto a large serving plate to the golden bottom is on the top. Break up mixture with a spoon. Garnish with pistachios and candied orange.
[Name] Methi Murgh Recipe [AuthorId] 2001989570 [AuthorName] Mithra M. [CookTime] PT40M [PrepTime] PT10M [TotalTime] PT50M [DatePublished] 2018-02-13T22:02:00Z [Description] Methi Murg is a simple, delicious chicken curry featuring fresh fenugreek leaves. It is easy to put together. Use this recipe to learn to make it. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1/2", "3", "2", "2", "2", "2", "2", "2", NA, "3", "2", "1/2", "3", "2", "2", "2", "2", "2", "2", NA, "3"] [RecipeIngredientParts] ["green chilies", "tomatoes", "yogurt", "turmeric powder", "chili powder", "coriander powder", "cumin powder", "fennel powder", "garam masala powder", "cumin seeds", "fennel seeds", "salt", "yogurt", "turmeric powder", "chili powder", "coriander powder", "cumin powder", "fennel powder", "garam masala powder", "cumin seeds", "fennel seeds", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 254.0 [FatContent] 23.2 [SaturatedFatContent] 3.2 [CholesterolContent] 1.9 [SodiumContent] 89.9 [CarbohydrateContent] 11.8 [FiberContent] 4.7 [SugarContent] 3.9 [ProteinContent] 3.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Take a heavy bottomed pan, heat the oil and splutter the cumin and fennel seeds. Add the chopped onions and saute till it turns golden brown. Add the ginger garlic paste and green chillies. Fry for a minute till the raw smell vanishes. Add the chicken pieces, beaten yogurt and salt. Stir fry for few minutes. Add all the dry spice powders (coriander, cumin, chilly, turmeric and fennel powders]. Add the tomato puree and required water. If you want a dry dish add very little water. Cover and cook for about 15 minutes till the oil separates from the masala. Finally add the methi leaves and garam masala powder. Cook for a minute and switch off. Tasty methi chicken curry is ready to be served.
[Name] Procrastinator's Dessert [AuthorId] 2001990606 [AuthorName] Angela Garbacz [CookTime] PT10M [PrepTime] PT5M [TotalTime] PT15M [DatePublished] 2018-02-13T22:10:00Z [Description] Just in case you got caught up in watching the Olympics all weekend, and have to work late the two days before Valentine's Day, make this no-fail, four-ingredient dessert, and it will still look like you planned ahead! [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/EmHoTPBTRGAYTwGPVt7a_ACS-0045.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/khprHrnVSEmTuIddyBGW_ACS-0043.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/TMzvMUsjRBC4fgn6aHvN_ACS-0042.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/gewpqSxzQMmHFCy6ovwx_ACS-0041.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/phdf3iRPSieECZsZtBaO_ACS-0040.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/Mct9bMXBSgCNZcwroHmd_ACS-0046.JPG", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/50/QeIa1DQ0TkWKRPVPn8Hy_ACS-0044.JPG"] [RecipeCategory] Dessert [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1 1/2", "4"] [RecipeIngredientParts] "strawberries" [AggregatedRating] nan [ReviewCount] nan [Calories] 1166.8 [FatContent] 70.1 [SaturatedFatContent] 38.4 [CholesterolContent] 79.5 [SodiumContent] 401.5 [CarbohydrateContent] 148.5 [FiberContent] 7.9 [SugarContent] 69.8 [ProteinContent] 11.9 [RecipeServings] 2.0 [RecipeYield] 2 Desserts [RecipeInstructions] Equipment: One small pot. Heat-proof bowl. Whisk. Two 1-cup glass jars - wine glasses or tumblers are also great. DIRECTIONS: Heat almond milk to the boil (on the stove, or in the microwave - both work!] and pour over chocolate chips in a heat-proof bowl. Whisk chocolate and almond milk together until they are a smooth mixture. Pop it on the stove or in the microwave for 10 seconds if it needs a little help melting. Place half of the chocolate cookie crumbs in the bottom of each jar, then pour the warm chocolate ganache on top. Reserve about 1/4 cup of ganache for dipping your strawberries. Once the ganache has set, sprinkle any remaining crumbs on top and place your dipped strawberries on the top of each jar.
[Name] Maple and Pumpkin Panna Cotta [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT40M [PrepTime] PT20M [TotalTime] PT1H [DatePublished] 2018-02-14T01:48:00Z [Description] Make and share this Maple and Pumpkin Panna Cotta recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Egg Free", "Free Of...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1", "1", "1", "4 -5", "1 -2", "1/4", "1", NA, NA] [RecipeIngredientParts] ["fresh ginger", "pumpkin", "agar-agar flakes", "water", "maple syrup", "coconut oil", "flaked sea salt", "ground cinnamon", "vanilla extract", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 65.1 [FatContent] 2.7 [SaturatedFatContent] 2.4 [CholesterolContent] 0.0 [SodiumContent] 3.3 [CarbohydrateContent] 10.8 [FiberContent] 0.0 [SugarContent] 9.7 [ProteinContent] 0.0 [RecipeServings] nan [RecipeYield] 5-8 [RecipeInstructions] Peel the ginger and placing it in the freezer to firm up. Fresh ginger will be too fibrous and overpowering. Peel and chop the pumpkin into matchbox sized pieces, toss with olive oil and roast at 400* for 30 minutes. Mash enough pumpkin to make 1 1/2 cups, grate the frozen ginger over it, and set aside. Sprinkle the agar agar into the cold water and bring to a gentle simmer for 4-5 minutes without stirring. Throw everything but the agar agar mix into the blender. Blend on high speed, slowly adding the agar mix until all is smooth. Pour into ramekins, jam jars, or a large serving container and refrigerate until set.
[Name] BBQ Bloody Maria [AuthorId] 1052455 [AuthorName] Jena Lewis [CookTime] nan [PrepTime] PT3M [TotalTime] PT3M [DatePublished] 2018-02-14T13:18:00Z [Description] In work 3rd shift and was looking for a bloody mary one morning. But I was out of vodka so I gpt creative. Thos may change my morning after work wind me down beverage. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1052455/y9m9AQquRaa8F2TXiJo4_1518613322457-1452304945.jpg" [RecipeCategory] Beverages [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] [NA, "1800", NA, NA, NA] [RecipeIngredientParts] ["Lea & Perrins Worcestershire Sauce", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 1.0 [RecipeYield] 14 Ounces [RecipeInstructions] Mix all ingredients in mixer/shaker Pour over ice in the 16 ounce glass.
[Name] The Best Salmon Wellington [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-02-14T17:54:00Z [Description] Recipe from Simply Home Cooked. I made this for Valentine's day, and it was a big hit with my husband and also easy to make. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001649727/kBhb5MA1TBKuQsXjTcPC_BFV8860_Puff_Pastry_Salmon_Salmon_Wellington-FB1080.webp" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["4", NA, "2", "2", "1", "1/4", "3", "5", "2", "1/4", "1", "1"] [RecipeIngredientParts] ["salmon fillets", "butter", "garlic cloves", "shallot", "white wine", "cream cheese", "parmesan cheese", "puff pastry", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1083.2 [FatContent] 68.3 [SaturatedFatContent] 21.8 [CholesterolContent] 181.0 [SodiumContent] 716.9 [CarbohydrateContent] 57.9 [FiberContent] 2.7 [SugarContent] 2.1 [ProteinContent] 55.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Season the salmon with salt and pepper to taste. In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent. Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute. Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens. Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches. Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges. Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water]. Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding. Line a baking sheet with parchment paper and place the salmon wellington seam side down. Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash. Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
[Name] Classic Focaccia [AuthorId] 2001991373 [AuthorName] maisiethepastrychef [CookTime] PT20M [PrepTime] PT2H [TotalTime] PT2H20M [DatePublished] 2018-02-14T21:27:00Z [Description] Crispy on the outside and fluffy on the inside, this simple but delicious bread originates in Italy and is great spread with salted butter or dipped in olive oil. (photo coming soon) [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Beginner Cook", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["2", "1", "2 1/2", "1/2", "1/3", "200"] [RecipeIngredientParts] ["dry yeast", "sugar", "bread flour", "salt", "olive oil", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 259.4 [FatContent] 10.8 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 168.7 [CarbohydrateContent] 35.1 [FiberContent] 1.5 [SugarContent] 0.7 [ProteinContent] 5.1 [RecipeServings] 7.0 [RecipeYield] 10 slices [RecipeInstructions] ["Dissolve the yeast and sugar in a small bowl with the water. Stir well and set aside for 10 minutes, or until the mixture froths.", "Place the flour and salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.", "Knead on a lightly floured surface for 5-7 minutes, or until smooth, soft and elastic. Place in a clean, lightly oiled bowl, cover with a damp cloth and stand in a warm place for 1 - 1 1/2 hours, or until the dough has doubled in size.", "Punch down the dough with your fist to expel the air. Gently knead a few times and place on a lightly oiled oven tray. Using your fingertips, press the dough into a 30 x 18 cm (12 x 7 in] rectangle. Cover and leave in a warm place to rise for 40 minutes to an hour.", "Preheat the oven to 220C (425F, Gas Mark 7]. Press dimples into the surface of the dough. brush well with extra virgin olive oil and sprinkle with sea salt. Bake for 20 minutes, with a tray of boiling water on the shelf underneath to keep the bread from drying. Enjoy!" ]
[Name] Crabby Biscuits [AuthorId] 2001982557 [AuthorName] jenniferbarton049 [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-14T21:28:00Z [Description] Make and share this Crabby Biscuits recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "0.5", "1", "3/4", "1/2", "2 -3", "3", "1", NA, NA] [RecipeIngredientParts] ["biscuit mix", "red radish", "water", "yellow onions", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 543.5 [FatContent] 43.1 [SaturatedFatContent] 12.2 [CholesterolContent] 35.7 [SodiumContent] 615.4 [CarbohydrateContent] 30.8 [FiberContent] 0.9 [SugarContent] 4.5 [ProteinContent] 8.0 [RecipeServings] 5.0 [RecipeYield] 10 Biscuits [RecipeInstructions] Heat oven to 450 degrees. In mixing bowl pour biscuit mix, water, cheese, onion, radish, and crab meat. Line baking sheet or baking pan with foil, use non stick spray on foil or pan and align dough balls, just a little bigger than a golf ball, on baking sheet/pan. Bake for 14-16 min, until golden brown. Just before biscuits are done, melt the butter with garlic pack from box. Pour butter over biscuits and enjoy!
[Name] Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-15T15:53:00Z [Description] Make and share this Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/56/KwwazX6hRNu6efHnwn6k_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Veal-Sweet-Breads-1-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/56/vkda5DW3SWSzqoMwGeoP_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Veal-Sweet-Breads-2-16x9-H.jpg"] [RecipeCategory] Meat [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "1", "2", "1", "1", "1", "1", "2", "1/2", "3", "1", "1", "1/2", "1", NA, "1", "1", "1", "3", "2", "1", "1"] [RecipeIngredientParts] ["Dijon mustard", "sugar", "honey", "salt", "rosemary", "shallot", "olive oil", "carrots", "baby arugula", "capers", "veal sweetbreads", "flour", "garlic clove", "shallot", "olive oil", "butter", "rosemary", "thyme"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1185.8 [FatContent] 103.0 [SaturatedFatContent] 20.0 [CholesterolContent] 122.8 [SodiumContent] 393.6 [CarbohydrateContent] 59.3 [FiberContent] 4.1 [SugarContent] 5.9 [ProteinContent] 9.1 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the salad: Put all ingredients, except oil, in bowl (if hand whisking] or food processor. While mixing slowly drizzle in oils until smooth and emulsified. Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste. For the sweetbreads: Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour. Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides – three minutes on each side – add remaining butter, rosemary and thyme – baste sweetbreads until firm – approximately four minutes. Remove to plate and keep warm. Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half. Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.
[Name] Boar Ragu With Pappardelle [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT5H [PrepTime] PT15M [TotalTime] PT5H15M [DatePublished] 2018-02-15T17:18:00Z [Description] Make and share this Boar Ragu With Pappardelle 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/53/51/57/BJoVrphITIGrQ4PPTX0A_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Boar-Ragu-2-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/57/HBJXE0YsTZaUs9hr0u3h_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Boar-Ragu-1-16x9-H.jpg"] [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["7 -8", "1", "1", "1", "2", "1", "1", "2", "1", "2", "2", NA, NA, "2", "1", "1", "1", NA] [RecipeIngredientParts] ["olive oil", "carrot", "onion", "celery ribs", "red wine", "water", "rosemary", "thyme", "fennel", "flour", "pappardelle pasta", "olive oil", "garlic", "shallot"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1055.7 [FatContent] 40.6 [SaturatedFatContent] 5.7 [CholesterolContent] 0.0 [SodiumContent] 38.9 [CarbohydrateContent] 122.2 [FiberContent] 5.9 [SugarContent] 6.9 [ProteinContent] 20.5 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Pre-heat oven to 275°F. In a large pot or brazier with lid, heat oil and heavily brown shoulder on all sides. Add remaining ingredients for the boar, tightly cover and roast in oven for 4-1/2 to 5 hours (until fork tender]. Remove from brazier and separate with fork or chop coarsely. In a large stockpot, bring water to a boil, salted. Add 2 lbs. fresh pappardelle to boiling water. While pasta is cooking, heat olive oil in sauté pan. Brown garlic and shallot. Add pork and toss, add peas, sauce, toss and simmer. Add cooked, strained, pasta and remaining butter. Toss well to combine. Serve in bowl and garnish with mint and cheese.
[Name] Wood-Roasted Quail, Collards & Chow Chow [AuthorId] 33186 [AuthorName] Food.com [CookTime] PT20M [PrepTime] PT48H [TotalTime] PT48H20M [DatePublished] 2018-02-15T17:38:00Z [Description] Make and share this Wood-Roasted Quail, Collards & Chow Chow 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/53/51/58/Zpcqnsd1SdGqTIquucRw_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Grilled-Quail-2-16x9-H.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/58/YJ1EqP7uRMaPv8Sl2TbO_GK_Carnivorous_203-Farm-Dinner-Danny-Melman-Grilled-Quail-1-16x9-H.jpg"] [RecipeCategory] Quail [Keywords] ["Wild Game", "Meat"] [RecipeIngredientQuantities] ["4", "1", "1", "1", "1", "1", "2", "2", "1", "1/4", "1/4", "1", "2", "1", "1", "2", "1/4", "1", "2", "1", "1", "1", "1", "2", "1", "1", "1", "1/4", "1", "2", "1", "1", "1 1/2"] [RecipeIngredientParts] ["quail", "sugar", "salt", "water", "rosemary", "thyme", "garlic cloves", "sausage", "smoked bacon", "smoked ham hock", "carrot", "onion", "dark brown sugar", "molasses", "water", "Tabasco sauce", "green cabbage", "onion", "garlic cloves", "mustard seeds", "salt", "sugar", "crushed red pepper flakes", "cider vinegar", "ground turmeric", "cinnamon stick", "water"] [AggregatedRating] nan [ReviewCount] nan [Calories] 718.1 [FatContent] 41.6 [SaturatedFatContent] 11.1 [CholesterolContent] 130.5 [SodiumContent] 4575.4 [CarbohydrateContent] 45.5 [FiberContent] 11.8 [SugarContent] 25.4 [ProteinContent] 42.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] For the quail: Put all ingredients in a glass or stainless-steel bowl. Marinate 3-8 hours. Grill Quail over hickory. For the collards: In a heavy pot, put oil, bacon, sausage, and ham hock. Brown. Add onion and carrot. Cook five minutes. Add collards, cook covered 10 minutes. Add remaining ingredients, stir and cover for 10 minutes. Reduce heat and simmer till collards are tender. 1 hour. For the Chow-Chow (prepare 48 hours in advance]: Toss cabbage, onion and pepper a stainless steel or glass bowl. In a small pot, bring all remaining ingredients to a boil. Pour hot brine over vegetables and stir. Tightly cover with Saran Wrap and refrigerate for up to two weeks. Serve grilled quail on collard greens and top with Chow-Chow.
[Name] Sandies, Russian Teacakes, Mexican Wedding Cakes [AuthorId] 2000059362 [AuthorName] Carolyn J. [CookTime] PT20M [PrepTime] PT0S [TotalTime] PT20M [DatePublished] 2018-02-15T21:10:00Z [Description] Make and share this Sandies, Russian Teacakes, Mexican Wedding Cakes recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1/3", "2", "2", "1", "1/4"] [RecipeIngredientParts] ["butter", "granulated sugar", "vanilla", "flour", "pecans", "powdered sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1229.8 [FatContent] 88.3 [SaturatedFatContent] 41.2 [CholesterolContent] 162.7 [SodiumContent] 542.6 [CarbohydrateContent] 101.2 [FiberContent] 5.7 [SugarContent] 34.0 [ProteinContent] 12.6 [RecipeServings] nan [RecipeYield] 3 Dozen [RecipeInstructions] Beat butter for 30 seconds; add granulated sugar and beat until fluffy. Add vanilla and 2 teaspoon water; beat well. Stir in flour and pecans. Shape into 1-inch balls or 1 ½ x 1/2-inch fingers. Place on an ungreased cookie sheet. Bake in 325 degree oven about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. Makes 36. Enjoy as Our Family has for years.
[Name] Hidden Roots Chocolate Cake [AuthorId] 163687 [AuthorName] Blue Eyes Willow [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-02-15T22:34:00Z [Description] Make and share this Hidden Roots Chocolate Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/60/Ht2uPB3dTkC81RBbZ4Ci_348CC384-07E6-449E-A912-F6DC19B02F51.jpeg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/60/rqfPSfrR6i6rZkmhL1SR_7D1EBACC-35FE-4CE8-A908-2875C7530FF1.jpeg"] [RecipeCategory] Dessert [Keywords] ["Vegetable", "Free Of...", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "125", "1", "2", "4", "1/2", "2", "2"] [RecipeIngredientParts] ["pitted dates", "beetroot", "tamari", "eggs", "extra virgin olive oil", "vanilla extract", "baking powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 166.3 [FatContent] 8.7 [SaturatedFatContent] 1.3 [CholesterolContent] 40.9 [SodiumContent] 195.4 [CarbohydrateContent] 19.9 [FiberContent] 3.3 [SugarContent] 12.6 [ProteinContent] 3.8 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Preheat the oven to 350F. Grease an 8 inch round cake pan or springform pan. Boil the dates in a small saucepan with about 1 inch of water for 10-15 minutes. Puree in a high speed blender. You only need 1 cup of the paste, set aside the rest for another use. (it freezes well]. Puree the cocoa powder, the beetroot, and tamari with the date paste until smooth. Blend in the eggs, oil, vanilla, and baking powder until thoroughly incorporated. then immediately pour into the prepared cake pan. Once the cake is in the oven, lower the heat to 340F and bake for 40-55 minutes. Allow to cool, making certain you give it enough time to chill before removing from its pan.
[Name] Hummus Bi Tahini [AuthorId] 128541 [AuthorName] Barenakedchef [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-16T06:39:00Z [Description] Make and share this Hummus Bi Tahini 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/53/51/61/ctYVYhDoQ0yDUudBj9i9_27709719_10155546878481886_1166354362906705612_o.jpg" [RecipeCategory] Spreads [Keywords] ["Low Cholesterol", "Healthy", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "5", "3/4", "1/2 - 3/4", NA, "2", "2", "1 1/2"] [RecipeIngredientParts] ["chickpeas", "chicken broth", "tahini", "lemon juice", "salt", "garlic", "flat leaf parsley", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 444.3 [FatContent] 28.1 [SaturatedFatContent] 3.9 [CholesterolContent] 0.0 [SodiumContent] 409.3 [CarbohydrateContent] 39.5 [FiberContent] 9.1 [SugarContent] 0.9 [ProteinContent] 14.1 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Put chickpeas in food processor and add broth, tahini and lemon juice to taste. Blend until smooth. Add salt if needed. Add garlic and pulse to mix. Spoon hummus into wide, shallow serving dish. Sprinkle with parsley and drizzle with olive oil. Serve with pita chips.
[Name] Avocado Bacon and Smoked Gouda Cheese Omelet [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT5M [PrepTime] PT3M [TotalTime] PT8M [DatePublished] 2018-02-16T17:20:00Z [Description] Fresh Avocado, Maple Bacon bits, Smoked Gouda Cheese are combined with Fresh Herbs and topped with Black Olives. The omelet plate is Garnished with Maple Crisp Bacon and Fresh Seasonal Fruit. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/oIdotgHKQAaUcLEu7lo7_ABC.JPG" [RecipeCategory] Breakfast [Keywords] "< 15 Mins" [RecipeIngredientQuantities] ["1/2", "3", "3", "3", "1", "1", "1", "1", "2", "2", "2", "1"] [RecipeIngredientParts] ["Hass avocado", "smoked gouda cheese", "jumbo eggs", "fine sea salt", "white pepper", "heavy cream", "unsalted butter", "black olives", "cilantro", "chives", "kiwi"] [AggregatedRating] nan [ReviewCount] nan [Calories] 601.4 [FatContent] 47.7 [SaturatedFatContent] 18.4 [CholesterolContent] 754.2 [SodiumContent] 525.8 [CarbohydrateContent] 19.2 [FiberContent] 7.5 [SugarContent] 7.3 [ProteinContent] 26.7 [RecipeServings] nan [RecipeYield] 1 Omelet [RecipeInstructions] ["Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.", "Chop 1-slice of bacon. Grate Smoked Gouda cheese.", "In a small bowl whisk eggs, sea salt, white pepper and heavy cream.", "In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.", "Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.", "Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro." ]
[Name] Individual Crunch Cake [AuthorId] 33186 [AuthorName] Food.com [CookTime] nan [PrepTime] PT4H [TotalTime] PT4H [DatePublished] 2018-02-16T18:28:00Z [Description] Make and share this Individual Crunch Cake recipe from Food.com. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/63/U2s9X4uhSYeGXFkaQsCS_563245384040744.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/63/nRSKSgJTo6GuP6hetzD8_530649870633629.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/63/7UkOqSt1QRmQ2ZX4o2zL_555495741482375.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Protein", "Sweet", "< 4 Hours"] [RecipeIngredientQuantities] [NA, "1/2", "1 3/4", "1", "1", "1", "1 1/2", "2", "1 1/2", "4", "2", "2 1/2", "3", "1", "8", "9", "3", "1", "1/2", "1/2", "1", NA] [RecipeIngredientParts] ["unsalted butter", "baking powder", "kosher salt", "baking soda", "brown sugar", "eggs", "bananas", "sour cream", "vanilla extract", "unsalted butter", "vanilla extract", "confectioners' sugar", "bittersweet chocolate", "granulated sugar", "light corn syrup", "heavy cream", "unsalted butter", "confectioners' sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1651.7 [FatContent] 111.8 [SaturatedFatContent] 69.9 [CholesterolContent] 326.6 [SodiumContent] 595.6 [CarbohydrateContent] 160.6 [FiberContent] 2.3 [SugarContent] 119.7 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Special equipment: two 12-by-18-inch jelly roll sheet pans, an electric mixer fitted with a whisk attachment, a 2 1/2-inch round cookie cutter, half-sheet-size silicone mat, pastry bag, revolving cake stand and small offset spatula. For the cake: Preheat the oven to 325 degrees F. Line a 12-by-18-inch jelly roll sheet pan with parchment and spray with nonstick cooking spray. Line a tray or baking sheet with parchment. Heat the butter in a medium saucepan until browned. You will see tiny rust-colored specks float to the top and the butter may become foamy when it is ready. Remove from the heat and let cool slightly. Whisk together the pastry flour, baking powder, salt and baking soda in a large bowl and set aside. Add the brown sugar and eggs to the bowl of an electric mixer fitted with a whisk attachment and mix on medium speed for 30 seconds. Whisk the brown butter, bananas, sour cream and vanilla together in a medium bowl, then add to the egg mixture and mix until just combined. Add the dry ingredients and mix on low speed until just combined. Pour the batter into the prepared jelly roll sheet. Bake, rotating the pan 180 degrees halfway during cooking, until the cake is light golden brown and a skewer inserted in the center of the cake comes out clean, 15 to 18 minutes. Cool the cake completely and freeze for 1 to 2 hours. Turn out the frozen cake onto a flat surface and use a 2 1/2-inch round cookie cutter to cut out 24 even circles. Place the rounds on the prepared tray and cover until ready to assemble and frost. For the milk chocolate frosting: Add the butter to the bowl of an electric mixer fitted with a paddle attachment and cream on slow speed until smooth, glossy and free of lumps (do not fluff]. Add the milk and vanilla and mix to incorporate. Add half of the confectioners' sugar and mix to incorporate. Add the rest of the sugar and mix on low speed until smooth. Add the milk chocolate and bittersweet chocolate and mix on medium speed until fully incorporated, scraping down the bowl as you go. For the toffee: Preheat the oven to 325 degrees F. Place a clean silicone mat on another 12-by-18-inch sheet pan. Combine the sugar, corn syrup and cream in a heavy-bottomed saucepan. Bring the mixture to a boil over medium heat without stirring. Add the butter and begin to stir until the caramel turns the color of peanut butter. Pour immediately onto the prepared baking sheet and bake until the toffee turns a deep amber color and spreads thinly on the pan, 10 to 12 minutes. Let cool, then chop into tiny pieces that will be easy to chew. To assemble: Fill a pastry bag with some of the milk chocolate frosting. Top 2 mini cake rounds with frosting and about 2 teaspoons of chopped toffee. Stack these on top of each other and top with an unfrosted round of cake. Wrap the small cylinder in plastic wrap. Repeat with the remaining cake rounds. Freeze until the frosting has set, about 30 minutes. Place a small cake on a revolving cake stand and pipe on the frosting to cover completely. With a small offset spatula, even out the surfaces of the little cake and swirl the frosting in a pretty, decorative pattern of your choice. Top each mini cake with crushed toffee and dust with confectioners' sugar.
[Name] Chicken Tikka Masala [AuthorId] 262312 [AuthorName] KPD123 [CookTime] PT25M [PrepTime] PT15M [TotalTime] PT40M [DatePublished] 2018-02-16T20:14:00Z [Description] This is a delicious dish. It's so rich and creamy. I like to serve with Jasmine Rice and warm naan. I found this recipe from a good blog Once Upon a Chef, Jennifer Segal. Enjoy. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/262312/Xp80psO1TDO1foEZkytc_20180206_182416.jpg.png" [RecipeCategory] Meat [Keywords] ["Southwest Asia (middle East]", "Indian", "< 60 Mins"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "1", "1", "1", "1", "2", "4", "1", "1", "1 1/4", "1 1/4", "1 3/4", "1", "1 1/4", "1", "1", "1/4", "1/4"] [RecipeIngredientParts] ["yogurt", "salt", "turmeric", "garam masala", "ground coriander", "ground cumin", "boneless skinless chicken breasts", "unsalted butter", "yellow onion", "fresh ginger", "garam masala", "curry powder", "ground coriander", "ground cumin", "crushed tomatoes", "heavy cream", "salt", "sugar", "fresh ground black pepper", "parsley", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 464.0 [FatContent] 31.2 [SaturatedFatContent] 17.6 [CholesterolContent] 187.8 [SodiumContent] 1265.4 [CarbohydrateContent] 11.0 [FiberContent] 2.2 [SugarContent] 2.6 [ProteinContent] 35.6 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In a bowl large enough to hold the chicken, whisk together the yogurt, salt and spices. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight. Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil and set a wire rack on top; spray the rack with nonstick cooking spray. Place the chicken on the prepared rack, spooning any marinade left in the bowl over the chicken. Broil for 7 to 8 minutes, until browned on top. (The chicken does not need to be flipped over.] While the chicken cooks, start the sauce. To make the sauce: Melt the butter over medium heat in a large pan. Add the onions and ginger and cook, stirring frequently, until softened, 5 to 7 minutes. Do not brown; reduce the heat if necessary. Add the spices and cook 2 minutes more. Add the tomatoes, heavy cream, salt, sugar, pepper and 1/2 cup water. Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until thickened, about 15 minutes. Taste and adjust seasoning if necessary (I usually add a bit more salt and sugar]. Add the broiled chicken to the sauce and simmer until the chicken is warmed through and fully cooked, a few minutes. Sprinkle the cilantro over the chicken and serve with buttered Indian basmati rice and/or naan. Make Ahead: Feel free to make this dish entirely ahead of time. Reheat the chicken in the sauce on the stovetop over medium-low heat until warmed through.
[Name] PERSIANNOODLES & RICE [AuthorId] 2001945420 [AuthorName] Joanne K. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-02-16T20:15:00Z [Description] Make and share this PERSIANNOODLES & RICE recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001945420/Ezk6s4jlSYuDshjRnQE8_F58F1FD3-D750-4234-9F8C-D82E936D448B.png" [RecipeCategory] Southwest Asia (middle East) [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1 1/2", "4", "1", "1", "12", "3", "1", "1"] [RecipeIngredientParts] ["basmati rice", "onion", "golden raisin", "dates", "orange marmalade", "powdered saffron", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 586.4 [FatContent] 4.2 [SaturatedFatContent] 1.0 [CholesterolContent] 23.9 [SodiumContent] 67.6 [CarbohydrateContent] 129.4 [FiberContent] 7.4 [SugarContent] 40.8 [ProteinContent] 12.3 [RecipeServings] 4.0 [RecipeYield] 4 cups [RecipeInstructions] Servings: servings. Instructions. Place a colander (with fine mesh or very small holes] in your sink ready to drain the rice. Bring 7 cups of water to the boil in a non-stick pan (10 cup capacity with a lid] and add 3 T salt. Tip the rice into the boiling water and add the noodles. Be careful not to let the mixture boil over. When the rice mixture starts to boil, lower the heat to medium-high and occasionally stir the rice gently in a circular motion. Taste a grain of rice and once it is cooked ! ALA DENTE ! drain the rice in the colander. How to prepare the dried fruit mixture: Cut the onion in half and slice. Add 4 tsp oil to a pan and warm on medium-high heat. Fry the onion until golden brown and caramelised, then remove from the pan and set aside. Place the pitted, sliced dates in the same pan and stir for a minute before turning off the heat. Add the orange marmalade, half of the caramelised onion and the dissolved saffron, mix and set aside. How to prepare the rice: Put 3 tsp oil in a pan and cover with the tortilla. Add a quarter of the rice/noodle mixture and cover this with a third of the raisin mixture. Repeat twice, ending with the final rice/noodle layer. Poke some holes in the rice and pour 2-3 tsp of oil evenly over the top. Wrap the pan with a towel and put the lid on tightly. Steam for 45 minutes on medium heat. Scoop out the mixture, a spatula at a time, into the serving dish (keeping the tah-dig intact at the bottom of the pot]. Sprinkle the other half of the caramelised onion on top of the rice dish as a garnish. Use a wooden spatula to loosen and remove the tah-dig and serve in the same dish or separately.
[Name] Butternut Squash Lasagna Roll Ups [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT1H [PrepTime] PT0S [TotalTime] PT1H [DatePublished] 2018-02-17T14:49:00Z [Description] Make and share this Butternut Squash Lasagna Roll Ups recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["5", "12", "3", "4", "4", "4", "2", "1 1/2", "1", "1", "1/2", "1/4", "1/2", "2", "1", "2 1/2"] [RecipeIngredientParts] ["navy beans", "miso", "tahini", "garlic cloves", "nutritional yeast", "dried basil", "dried oregano", "onion powder", "dried parsley", "red pepper flakes", "salt", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 320.2 [FatContent] 5.8 [SaturatedFatContent] 1.2 [CholesterolContent] 2.1 [SodiumContent] 1000.1 [CarbohydrateContent] 57.4 [FiberContent] 16.6 [SugarContent] 12.8 [ProteinContent] 13.6 [RecipeServings] 6.0 [RecipeYield] 12 Roll Ups [RecipeInstructions] 1. Preheat the oven to 400ºF. Line a large baking sheet with parchment paper and spread the squash cubes out in a single layer. Roast in the oven for 25 minutes, flip and roast for another 10 minutes, or until squash is tender and easily pierced with a fork. 2. Meanwhile, bring a large pot of water to a boil. Cook the lasagna noodles according to package directions, but undercook by 1 to 2 minutes. Fill a large bowl with cold water. Drain the noodles, being careful not to tear them, and transfer them to the bowl of water to cool. 3. Remove the roasted butternut squash from the oven and reduce the oven temperature to 375ºF. In the bowl of a food processor, combine the squash, beans, miso, tahini, garlic, nutritional yeast, basil, oregano, onion powder, dried parlsey, red pepper flakes, salt, and lemon juice; process until well combined but not completely smooth. Add the chopped spinach, and pulse until just combined. 4. Spread 1½ cups of marinara sauce over the bottom of a 9×13-inch casserole dish. Drain the lasagna noodles and pat dry. Lay the noodles flat on a clean cutting board, and spread 1/3 cup of butternut filling down the center of each noodle, leaving 1 inch at each end. Keep the filling away from the sides of the noodle, as the filling will spread once rolled. Take one end of the noodle and start rolling it, gently lifting as you roll so the filling isn’t pushed out. Lay the lasagne roll seam-side-down in the casserole dish. 5. Repeat with remaining lasagna noodles and butternut filling. Keep a little space between the lasagna rolls to make it easier to remove them from the dish. Cover the lasagna rolls with the remaining marinara sauces. 6. Bake, covered, at 375ºF for 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before serving. Serve garnished with fresh parsley.
[Name] Chickpea Omelette [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-17T14:57:00Z [Description] Make and share this Chickpea Omelette recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Vegan", "< 30 Mins"] [RecipeIngredientQuantities] ["2", "3/4", "1", "1/2", "1/2", "1/4", "1", "1/4", "3/4", "1", "1", "1/2"] [RecipeIngredientParts] ["chickpea flour", "nutritional yeast", "baking powder", "garlic powder", "onion powder", "red pepper flakes", "sea salt", "lemon juice", "spinach", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.4 [FatContent] 10.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 422.8 [CarbohydrateContent] 29.0 [FiberContent] 9.2 [SugarContent] 4.4 [ProteinContent] 11.8 [RecipeServings] 2.0 [RecipeYield] 2 Omelettes [RecipeInstructions] 1. Preheat the oven to warm, or preheat a warming drawer. Sauté the leftover vegetables in a nonstick skillet in 2 to 3 tablespoons of water for 3 to 5 minutes to heat through. Stir occasionally, and add water as needed to prevent burning. When the veggies are heated through, remove the skillet from the heat, drain off any excess water. Transfer the veggies to a glass bowl; cover to keep warm. Wipe out the skillet, and set it aside. 2. In a separate bowl, whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, red pepper flakes, and salt. Add the almond milk or soy milk, lemon juice, and ¼ cup water; whisk until smooth. Stir in the spinach. 3. Warm the skillet on low-medium heat. Pour half of the batter into the skillet, and lightly spread out the edges using a silicon spatula so the omelette is 5 to 6 inches in diameter. Cook over low to medium heat until bubbles form across the entire surface of the omelette and the batter begins to firm up, about 5 to 7 minutes. 4. Arrange half of the warmed vegetables on one side of the omelette; cook for another minute. Top the vegetables with half of the chopped avocado (if using], and fold the bare side of the omelette over the filled side. Press the surface of the omelette gently with the spatula, and cook on low for another minute.
[Name] Sorghum With Mushroom and Miso [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-02-17T15:22:00Z [Description] Make and share this Sorghum With Mushroom and Miso recipe from Food.com. [Images] character(0) [RecipeCategory] Grains [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1", "1/4", "1", "10", "1/4", "1/4", "3", "2 1/2", "2"] [RecipeIngredientParts] ["water", "sorghum", "salt", "wine", "mushrooms", "pepper", "shallot", "scallions", "wine", "miso"] [AggregatedRating] nan [ReviewCount] nan [Calories] 143.0 [FatContent] 1.6 [SaturatedFatContent] 0.2 [CholesterolContent] 0.0 [SodiumContent] 312.1 [CarbohydrateContent] 28.8 [FiberContent] 3.0 [SugarContent] 1.5 [ProteinContent] 6.0 [RecipeServings] 6.0 [RecipeYield] 6 2/3 c [RecipeInstructions] ["Combine 3 cups water, sorghum, and 1 pinch of salt in a 2-quart saucepan. Bring to a boil over high; cook 5 minutes. Reduce heat to low; cover and cook for 1 hour, stirring once after 30 minutes. Remove from heat. Stir sorghum. Cover and let stand until more liquid is absorbed, 15 to 20 minutes. (The sorghum is done when the grains are chewy-firm with a slight snap.].", "Meanwhile, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high. Add half of the mushrooms, and spread in an even layer. Season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Sear 3 minutes, stirring when bottoms of mushrooms are browned and tops are glistening with mushroom sweat. Cook, stirring often, until tender and fragrant. Transfer to a bowl. Repeat with remaining 1/2 teaspoon oil, remaining half of mushrooms, remaining 1/8 teaspoon salt, and remaining 1/8 teaspoon pepper.", "Reduce heat to medium-low; add shallot, white scallion slices, and 1 tablespoon butter to skillet. Cook until soft and fragrant, about 2 minutes. Add to mushrooms.", "Drain sorghum, reserving 2 to 3 tablespoons cooking liquid.", "Melt remaining 1 1/2 tablespoons butter in skillet over medium. Whisk in the miso. Add the sorghum and reserved cooking liquid; stir to combine. (If mixture is too creamy, cook for a few minutes more to evaporate some of the liquid.] Stir in the mushroom mixture. Cook until warmed through. Stir in the green scallion slices. Serve warm or at room temperature." ]
[Name] Sheet Pan Hawaiian Shrimp [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-17T15:30:00Z [Description] Keep  the rice close to the center and layer the vegetables and shrimp on top.  This way their juices seep into the rice adding flavor and moisture. [Images] character(0) [RecipeCategory] Healthy [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["16", "2", "1", "1 1/4", "3", "2", "1 1/2", "1/2", "1/2"] [RecipeIngredientParts] ["cooked rice", "fresh pineapple", "red bell pepper", "large shrimp", "soy sauce", "brown sugar", "rice vinegar", "pepper", "cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 337.8 [FatContent] 1.9 [SaturatedFatContent] 0.2 [CholesterolContent] 179.1 [SodiumContent] 1563.8 [CarbohydrateContent] 54.8 [FiberContent] 2.6 [SugarContent] 16.8 [ProteinContent] 24.4 [RecipeServings] 4.0 [RecipeYield] 4 5 shrimp & 1 c mixture [RecipeInstructions] ["Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats].", "Place rice and wine in a bowl. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.", "Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro." ]
[Name] Tempered Chocolate [AuthorId] 384210 [AuthorName] Da Huz [CookTime] PT30M [PrepTime] PT5M [TotalTime] PT35M [DatePublished] 2018-02-18T04:34:00Z [Description] How to get chocolate that won't bloom and doesn't melt prematurely. NOTE: I had to type 1 lb chocolate twice since the system won't accept a recipe with only one ingredient. Taken from chocoley.com [Images] character(0) [RecipeCategory] Dessert [Keywords] ["High Fiber", "High In...", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1"] [RecipeIngredientParts] ["chocolate", "chocolate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 4545.0 [FatContent] 474.6 [SaturatedFatContent] 293.5 [CholesterolContent] 0.0 [SodiumContent] 217.7 [CarbohydrateContent] 270.7 [FiberContent] 150.6 [SugarContent] 8.3 [ProteinContent] 117.0 [RecipeServings] 1.0 [RecipeYield] 1 Serving [RecipeInstructions] Chop chocolate. Melt in a double boiler, stirring constantly. When it reaches 120 degrees Fahrenheit (dark chocolate] or 115 degrees (milk chocolate] remove from heat. Continue stirring and allow to cool to 82 (dark] or 80 (milk]. Reheat to 90 (dark] or 86 (milk]. Keep at this temperature as you work with your chocolate. We transfer our double boiler to a sous vide to maintain temperature.
[Name] BREAKFAST BREAD PUDDING (Make Ahead Recipe) [AuthorId] 260988 [AuthorName] Corilayn [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-02-18T08:27:00Z [Description] I used what I had on hand, and made it the night before. Out of the fridge and into the oven in the morning. Another easily adaptable recipe, the ingredient list is approximate. Use bread, fruit, sugar of your choice. I never make this the same way twice. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Dessert", "Brunch", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["3", "3", "1/3", "1", "1/4", "5", "1 1/2", "1/8", "1", "2"] [RecipeIngredientParts] ["milk", "eggs", "sugar", "vanilla", "salt", "cinnamon", "nutmeg", "dried cranberries", "apples"] [AggregatedRating] nan [ReviewCount] nan [Calories] 271.0 [FatContent] 8.1 [SaturatedFatContent] 3.8 [CholesterolContent] 110.1 [SodiumContent] 384.5 [CarbohydrateContent] 39.6 [FiberContent] 2.7 [SugarContent] 13.6 [ProteinContent] 10.2 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients together in a bowl. Sprinkle cinnamon over bread cubes, works best if using soft or semi soft bread and let the spice absord as the bread dries. Toss and add as much cinnamon as desired. Grease a tin tray or glass baking dish. Add bread crumbs, sprinkle with cranberries and top with egg mixture. Add another sprinkle of cinnamon and nutmeg over the top. Mix slightly to cover all the bread, and spread evenly. Cover and refridgerate overnight. If using apple, sprinkle on just before baking. I also add a sprinkle of sugar on the top right before right baking. Preheat oven to 350 and bake for 45 minutes or until knife comes out clean, let rest 5 minutes Note: I am using my oven table top oven tomorrow morning so I will note the cooking time with that later and will post a picture. Serve warm on it's own, or top with honey, maple syrup, chocolate sauce, caramel sauce, well. you get the idea lol.
[Name] Chocolate Peanut Butter Squares [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT30M [TotalTime] PT30M [DatePublished] 2018-02-18T20:11:00Z [Description] This is like a Reese's Peanut Butter Cup to me. Dangerously creamy. Recipe courtesy of Taste of Home Contest Winning Annual Recipes 2010. I skipped the foil and left it in the pan. Serving size is estimated. [Images] character(0) [RecipeCategory] Dessert [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", "3/4", "2/3", "1/2", "2/3", "4 1/2", "1/2"] [RecipeIngredientParts] ["confectioners' sugar", "creamy peanut butter", "graham cracker crumbs", "butter", "creamy peanut butter", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 381.7 [FatContent] 24.3 [SaturatedFatContent] 10.3 [CholesterolContent] 24.9 [SodiumContent] 210.9 [CarbohydrateContent] 39.7 [FiberContent] 2.1 [SugarContent] 33.3 [ProteinContent] 6.4 [RecipeServings] 10.0 [RecipeYield] 1 1/2 pounds [RecipeInstructions] Line a 9 inch square pan with foil and butter the foil. Set aside. (I buttered my pan and skipped this step]. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and the butter. Spread into prepared pan. Combine topping ingredients in a microwave-safe bowl and heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, lift out of pan. Cut into 1 inch squares. Store in an airtight container in the refrigerator.
[Name] PORTUGUESE FARMERS CHEESE OMELET [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT3M [PrepTime] PT3M [TotalTime] PT6M [DatePublished] 2018-02-18T22:09:00Z [Description] Rabacal Cheese is semi-hard and comes from Sheep's milk in the Province of Beira Litoral in Central Portugal. Rabacal Cheese combines with fresh peppers, Maui onions and Fresh Herbs to make a wonderful omelet. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/rz/.3/73/55/0/JIATsH6zQZOYRIlZlMIQ_PORTUGUESE%20CHEESE%20OMELET.JPG" [RecipeCategory] Breakfast [Keywords] ["Portuguese", "European", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3", "3", "1", "3", "2", "4", "3"] [RecipeIngredientParts] ["jumbo eggs", "fine sea salt", "white pepper", "heavy cream", "allspice", "red bell peppers", "cheese", "cilantro", "cantaloupe", "tomatoes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 588.7 [FatContent] 34.5 [SaturatedFatContent] 16.0 [CholesterolContent] 750.4 [SodiumContent] 846.7 [CarbohydrateContent] 35.2 [FiberContent] 4.7 [SugarContent] 26.7 [ProteinContent] 35.9 [RecipeServings] nan [RecipeYield] 1 Omelet [RecipeInstructions] In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream. In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula. Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over. Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
[Name] Open Face Pizza Omelet [AuthorId] 848413 [AuthorName] Potagekempcc [CookTime] PT3M [PrepTime] PT5M [TotalTime] PT8M [DatePublished] 2018-02-19T00:52:00Z [Description] All the ingredients in this Open Face Omelet can be found in a Pizza. It is perfect for breakfast or brunch. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/848413/EF24goxR7evpqKuyp4n5_OPEN%20FACE%20OMLET.jpg" [RecipeCategory] Breakfast [Keywords] ["Very Low Carbs", "< 15 Mins"] [RecipeIngredientQuantities] ["3", "1", "1", "1", "1", "3", "1/3", "2", "2", "2", "2", "1/4", "4", "1 -2"] [RecipeIngredientParts] ["eggs", "heavy cream", "fine sea salt", "white pepper", "unsalted butter", "button mushrooms", "red bell peppers", "black olives", "mozzarella cheese", "cherry tomatoes", "cayenne pepper"] [AggregatedRating] nan [ReviewCount] nan [Calories] 794.3 [FatContent] 64.5 [SaturatedFatContent] 27.8 [CholesterolContent] 690.0 [SodiumContent] 1579.3 [CarbohydrateContent] 12.2 [FiberContent] 3.1 [SugarContent] 6.0 [ProteinContent] 41.6 [RecipeServings] nan [RecipeYield] 1 Omelet [RecipeInstructions] In a small bowl whisk eggs, cream, fine sea salt and white pepper. In a 8-inch Omelet pan melt butter. As eggs start to set-up gently push to the center using a rubber spatula. Add Maui onions, spinach, mini-pepperoni, mushrooms, red bell pepper, black olives, cherry tomatoes and cayenne pepper. Let the omelet cook for 2-3 minutes or until omelet set-up and add cheese. If needed place omelet pan under the broiler to finish. Place the omelet on a warm serving plate. Garnish the plate with Fresh Seasonal Fruit. Chef Note: Add more Cayenne Pepper for a spicy flavor.
[Name] Yogurt Parfait [AuthorId] 37195 [AuthorName] RavJJ [CookTime] nan [PrepTime] PT45M [TotalTime] PT45M [DatePublished] 2018-02-20T16:18:00Z [Description] Make and share this Yogurt Parfait recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 60 Mins", "Easy"] [RecipeIngredientQuantities] [NA, NA, NA, NA, NA] [RecipeIngredientParts] ["heavy cream", "brown sugar", "berries", "granola cereal"] [AggregatedRating] nan [ReviewCount] nan [Calories] 0.0 [FatContent] 0.0 [SaturatedFatContent] 0.0 [CholesterolContent] 0.0 [SodiumContent] 0.0 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 0.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Pour the yogurt into a bowl.", "Add the cream and with a whisk, carefully stir until combined.", "Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with plastic wrap and tightly seal the edges. Place in the refrigerator for 20 to 30 minutes.", "When you are ready to serve, place a small handful of berries (or other fruit] into each parfait cups/dish. Do not stir the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once ending with berries. Top with granola." ]
[Name] Larry's Favorite Red Cake [AuthorId] 1629653 [AuthorName] mrclean0497 [CookTime] PT30M [PrepTime] PT45M [TotalTime] PT1H15M [DatePublished] 2018-02-20T16:18:00Z [Description] Make and share this Larry's Favorite Red Cake recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "1 1/2", "2", "1", "1", "2", "1", "1", "1", "1", "2 1/2", "2", "6", "2", "2", "2"] [RecipeIngredientParts] ["butter", "sugar", "eggs", "vanilla", "salt", "buttermilk", "baking powder", "baking soda", "flour", "milk", "flour", "vanilla", "sugar", "butter"] [AggregatedRating] nan [ReviewCount] nan [Calories] 724.3 [FatContent] 41.1 [SaturatedFatContent] 25.6 [CholesterolContent] 139.2 [SodiumContent] 721.1 [CarbohydrateContent] 84.5 [FiberContent] 0.9 [SugarContent] 59.5 [ProteinContent] 6.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar. Add eggs and beat well. Add food coloring. Sift together dry ingredients. Alternate mixing buttermilk and dry ingredients into butter mixture. Bake in 2 8 inch pans at 350 until a toothpick comes out clean. Cool and split cakes to make 4 layers. For frosting: Cook milk and flour over med heat until thickened, cool completely! Cream butter and sugar. Add vanilla and milk/flour mixture and beat well.
[Name] Oven-Style Kalua Pork or Pig [AuthorId] 2001996329 [AuthorName] kaneohegirlinaz [CookTime] PT4H [PrepTime] PT5M [TotalTime] PT4H5M [DatePublished] 2018-02-20T16:19:00Z [Description] The mother of all invention is need.  Having retired after a lifetime in Hawaii and moving to Arizona, I had to figure out how to make the foods that we were familiar with.  With Kalua Pig, think of an uber moist, tender, juicy, salty, smoky pulled Pork, but WAY BETTER. This dish freezes beautifully.  I normally make at least a 3-4 pound Pork Butt for us two; portion it all off as ½ cup per serving, pack & freeze. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/77/ypytxmu1TXGMAszac0tv_kalua-pig-packages.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001996329/XzWcy0EkSra725p1rLMw_kalua%20pig.jpg"] [RecipeCategory] Meat [Keywords] "Easy" [RecipeIngredientQuantities] ["1 -8", "1 -4", "3/4 - 6", NA] [RecipeIngredientParts] ["sea salt", "liquid smoke"] [AggregatedRating] nan [ReviewCount] nan [Calories] 1007.0 [FatContent] 71.2 [SaturatedFatContent] 24.7 [CholesterolContent] 299.4 [SodiumContent] 7253.1 [CarbohydrateContent] 0.0 [FiberContent] 0.0 [SugarContent] 0.0 [ProteinContent] 85.0 [RecipeServings] nan [RecipeYield] 1-8 lbs. [RecipeInstructions] ["Each Pork Butt weighs in differently. For each pound of Pork use: ½ tablespoons Salt & ¾ tablespoons Liquid smoke (I use Hawaiian Salt and the Mesquite Flavor liquid Smoke, that tastes more like the real thing].", "Pre-heat the oven to 500?.", "Rub the Liquid Smoke all over the meat and then sprinkle evenly with the Sea Salt .", "Wrap the meat, Burrito style, in your leaves and then in Heavy Duty Foil.", "Place in a baking pan/dish and cover tightly with more foil.", "In it goes to the oven for 30 minutes, then reduce the heat to 325?.", "Bake for an additional 3 ½ hours.", "Allow to cool, unwrap and discard the foil and leaves (save any juices].", "Shred the meat how you like, either by hand or using two forks, combining it with those lovely juices.", "Serve warm, the way we do in Hawaii, with steamed White (or Brown] Rice. MMM! ONO!", "**Cook's Note: Banana Leaves can be found in Ethnic markets in the freezer section. Of course, if you're lucky enough to find Green (not multi-colored] Ti Leaves, that would make it truer to the Imu-Cooked (underground pit-oven] Kalua Pig." ]
[Name] Baked Turkey Balls [AuthorId] 409719 [AuthorName] amlstevens [CookTime] PT20M [PrepTime] PT15M [TotalTime] PT35M [DatePublished] 2018-02-20T16:19:00Z [Description] Make and share this Baked Turkey Balls 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/53/51/78/7SGLtBdmSFqKhT97LyVM_20180217_212522%20(2).jpg" [RecipeCategory] Healthy [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "2", "1 1/2", "1 1/2", "1", "2", "1/2", "1/2"] [RecipeIngredientParts] ["prepared stuffing", "mashed potatoes", "egg", "milk", "panko breadcrumbs", "cranberry sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 218.6 [FatContent] 6.9 [SaturatedFatContent] 1.8 [CholesterolContent] 51.4 [SodiumContent] 690.6 [CarbohydrateContent] 23.7 [FiberContent] 2.1 [SugarContent] 1.8 [ProteinContent] 14.7 [RecipeServings] 8.0 [RecipeYield] 2 each [RecipeInstructions] Preheat oven to 375 degrees. Fit baking sheet with a wire rack and coat with cooking spray. Set aside. Mix together chopped turkey, stuffing and mashed potatoes in a bowl until thoroughly combined, like meatloaf. Using your hands, roll mixture into about 16 medium-sized balls. In a small bowl, whisk together egg and milk. Place breadcrumbs in a medium-sized bowl. Coat each ball with egg wash, then breadcrumbs and place on the wire rack. Coat balls with cooking spray. Bake for 15 minutes, until outside is crispy. Turn oven to a low broil and toast balls for about 4 minutes, turning occasionally so all sides are evenly browned. Serve with reheated gravy or cranberry sauce.
[Name] SPANISH RICE HAMBURGER MEDLEY [AuthorId] 2001945420 [AuthorName] Joanne K. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-02-20T16:19:00Z [Description] Make and share this SPANISH RICE HAMBURGER MEDLEY recipe from Food.com. [Images] character(0) [RecipeCategory] Spanish [Keywords] ["European", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "3", "1", "4", "1", "3", "2", "1/2", "1", "1 1/2", "1"] [RecipeIngredientParts] ["onion", "garlic cloves", "red bell pepper", "green chilies", "tomatoes", "hamburger", "salt", "pepper", "rice", "lime, juice of"] [AggregatedRating] nan [ReviewCount] nan [Calories] 743.3 [FatContent] 26.6 [SaturatedFatContent] 10.0 [CholesterolContent] 152.2 [SodiumContent] 608.7 [CarbohydrateContent] 69.1 [FiberContent] 3.4 [SugarContent] 5.3 [ProteinContent] 53.4 [RecipeServings] 4.0 [RecipeYield] 2 1/2 Cups [RecipeInstructions] Saute onion slowly for 20 min then add crushed garlic. Saute some more after adding garlic. Fry hamburger with salt in another skillet. Saute red pepper and tomato along with onion then add 1/2 C of water then boil down until all liquid has been cooked out of the skillet then add hamburger abd rice then stir until all is heated. Opt: add fresh lime juice. SERVE enjoy!
[Name] Loaded Guacamole Vegetarian Tacos [AuthorId] 1781987 [AuthorName] muddyjake [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-02-20T16:20:00Z [Description] Make and share this Loaded Guacamole Vegetarian Tacos recipe from Food.com. [Images] character(0) [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] [NA, "2", "1/2", "1/2", "1/4", "1/3", "1/4", "2", "1", "1", "2", "1", NA, "1", "1/3", "1/4", "1/4", "1/2", NA, "6", "2", "1", NA] [RecipeIngredientParts] ["avocados", "lime", "lemon", "salt", "corn kernel", "red bell pepper", "red onion", "cilantro", "garlic clove", "black beans", "black beans", "corn", "red bell pepper", "ground cumin", "flour", "corn tortillas", "iceberg lettuce", "cilantro", "limes", "lemon wedge"] [AggregatedRating] nan [ReviewCount] nan [Calories] 211.5 [FatContent] 10.5 [SaturatedFatContent] 1.6 [CholesterolContent] 0.0 [SodiumContent] 9.5 [CarbohydrateContent] 26.4 [FiberContent] 10.5 [SugarContent] 2.1 [ProteinContent] 7.2 [RecipeServings] 6.0 [RecipeYield] 6 tacos [RecipeInstructions] ["prepare the guacamole.", "Mash the avocado in a medium bowl with a fork (or molcajete] until it reaches your desired consistency, chunky or smooth. Add a small squeeze each of lime and lemon juice, along with 1/4 teaspoon salt. Mix well and taste. Add more lime juice, lemon juice, and salt as you like. Stir in the remaining guacamole ingredients. (To make ahead, cover the bowl with plastic wrap and press gently against the guacamole. The entire surface of the guac should be touching and covered by the wrap, to keep air out. Then, cover the bowl with a second sheet of wrap, and refrigerate.].", "prepare the black beans.", "Add all of the black bean ingredients to a 2 quart sauce pot and heat over medium-low until hot. Turn off the heat and allow to cool to a very warm, eatable temp (a few minutes should do it].", "assemble.", "If the tortillas are not soft and pliable (or if you like your tortillas warm], stack them on a microwaveable plate, separated with paper towels, and heat for 20 to 30 seconds.", "Line half of each tortilla with lettuce. Spoon the black bean mixture over the lettuce (on half of the tortilla]. Spoon guacamole on the other half. Top with a few shakes of hot sauce (optional] and a sprinkle of cilantro. Serve with lemon and lime wedges." ]
[Name] Bessie’s Scottish Shortbread [AuthorId] 2002000391 [AuthorName] Randy Jo W. [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-02-20T16:20:00Z [Description] This is a recipe that has been handed down in our family for many generations and is loved by us all.  It comes from Scotland, and if you like shortbread, you’ll love this recipe like family! [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Cookie & Brownie", "Christmas", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", "1/2", "1", "6", "1/4"] [RecipeIngredientParts] ["butter", "margarine", "sugar", "flour", "cornstarch"] [AggregatedRating] nan [ReviewCount] nan [Calories] 961.5 [FatContent] 58.3 [SaturatedFatContent] 31.6 [CholesterolContent] 122.0 [SodiumContent] 540.6 [CarbohydrateContent] 100.3 [FiberContent] 2.6 [SugarContent] 25.2 [ProteinContent] 10.3 [RecipeServings] nan [RecipeYield] 2 8” pans [RecipeInstructions] 1. Mix the sugar and butter - cream together like a big ball of butter. 2. Add cornstarch and a little flour. 3. Pile the rest of the flour on wax paper laid on table. 4. Put the ball of butter and sugar in the middle of flour and put a hollow in the centre and fill it with flour. 5. Knead the mixture together until you use all the flour on the table. 6. Halve it and put each half into an 8” bake pan. About 1 1/2 inch tall. Beat it with your fist into the pan. 7. Fork it all the way to the bottom. 8. Score it to break it easier. 9. Always break it, never cut it. 10. Cook @ 350 degrees F for 1 hour, until it is lightly browned. 11. Cool on a rack upside down. 12. Ziplock it to keep fresh after it cools.
[Name] Dhaba Butter Chicken [AuthorId] 2002000304 [AuthorName] Vatsal G. [CookTime] PT30M [PrepTime] PT40M [TotalTime] PT1H10M [DatePublished] 2018-02-20T16:20:00Z [Description] Make and share this Dhaba Butter Chicken recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["5", "1", "2", "1", "2", "400", "100", "4", "500", "400", "2", "1", "1"] [RecipeIngredientParts] ["tomatoes", "onion", "garam masala", "salt", "kasuri methi", "cashews", "butter", "boneless chicken", "water", "sugar", "red chili powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 3365.5 [FatContent] 325.3 [SaturatedFatContent] 177.5 [CholesterolContent] 1139.4 [SodiumContent] 2027.0 [CarbohydrateContent] 55.1 [FiberContent] 6.6 [SugarContent] 15.9 [ProteinContent] 71.7 [RecipeServings] 2.0 [RecipeYield] 500 gm [RecipeInstructions] Separate out 200 ml of the fresh cream and stir in the 1 tsp of the garam masala, and mix the two inches Melt half the butter in the microwave and mix into this. This is the marinade for the chicken that will go into the gravy. Cut the chicken into bite sized pieces and soak them in the marinade. Put this in the fridge and let it sit for half an hour. After half an hour, get the marinaded chicken out and put in an oven that has been preheated to 180 degree celsius, and let the chicken grill with the fan on for 15-18 minutes (if you've got that in your oven, if not, just do it without the fan, but keep checking the chicken to ensure it doesn't lose tenderness]. While you wait for the chicken to get marinaded, boil the cashews and chopped up onions in the water till the onions start losing their colour and become soft. Once the onions and cashews are boiled, put them in a food processor and blitz them into a fine paste. Put the oil in a vessel, and when it starts to heat up, put the remaining butter into it. As the butter melts, pour the onion and cashew paste into this and keep stirring for about 5 minutes, till the paste starts to turn brown. In the food processor, blitz the tomatoes into a fine puree such that no solid pieces are left. Add the puree to the onion and cashew paste in the vessel. Add the kasuri methi, red chilli powder (preferably MDH Deggi Mirch], garam masala, salt and sugar to the tomatoes, and cover while cooking the gravy. Reduce the gravy till the tomatoes are fully cooked and the consistency is thick. Allow it to cool after for 5-10 minutes. After the gravy has cooled, add the cream (or milk, if you're being health conscious] and on low heat, keep stirring the cream into the gravy till the consistency looks fine. Pull out the chicken from the oven and put it into the gravy. Ensure all the pieces are covered in gravy, and serve.
[Name] Homemade Salsa [AuthorId] 2002000391 [AuthorName] Randy Jo W. [CookTime] PT30M [PrepTime] PT1H [TotalTime] PT1H30M [DatePublished] 2018-02-20T16:32:00Z [Description] I grow my own tomatoes for this recipe,  but you can pick up field tomatoes at the market for the same results.  Never canned or frozen!  Add the peppers to taste.  My family loves it hot!  So we generally choose ghost peppers, habanero, AND jalapeño peppers, all from my garden as well.  With hot peppers you can use sugar to tone the heat down, which gives you a sweet and spicy taste, as well. [Images] character(0) [RecipeCategory] Sauces [Keywords] ["Mexican", "South American", "Low Protein", "Low Cholesterol", "Healthy", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["12", "3", "2", "1/4", "2", "1", "2", "1/4", "2", "1", "2", "2"] [RecipeIngredientParts] ["chopped tomatoes", "celery", "onions", "pickling salt", "sugar", "cider vinegar", "ground mustard", "allspice", "tomato paste", "green pepper", "habanero peppers"] [AggregatedRating] nan [ReviewCount] nan [Calories] 105.6 [FatContent] 0.4 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 1308.1 [CarbohydrateContent] 25.3 [FiberContent] 2.3 [SugarContent] 21.9 [ProteinContent] 1.8 [RecipeServings] 24.0 [RecipeYield] 12 pint canning jars [RecipeInstructions] ["Chop up and mix tomatoes, onions, celery, and pickling salt and let stand overnight. Next day drain, do not squeeze or press. Pour mixture in a pasta colander to drain.", "Place mustard seed, and allspice in sugar and cider and lightly boil for 15 min.", "Add tomato mixture.", "Add tomato paste to thicken sauce.", "Chop green pepper and add to mixture.", "chop hot peppers of choice and add to mixture.", "Cook everything for 15 minutes.", "Put into jars and seal. A double batch makes 12 pints. ENJOY!" ]
[Name] Strawberry/Vanilla Swirl Cake W/ Cool Whip Frosting [AuthorId] 2002000496 [AuthorName] Vikki W. [CookTime] PT35M [PrepTime] PT10M [TotalTime] PT45M [DatePublished] 2018-02-20T16:33:00Z [Description] Make and share this Strawberry/Vanilla Swirl Cake W/ Cool Whip Frosting recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Baking", "< 60 Mins", "Oven", "Easy"] [RecipeIngredientQuantities] ["1", "1", "1", "7 -8"] [RecipeIngredientParts] "strawberry slices" [AggregatedRating] nan [ReviewCount] nan [Calories] 320.9 [FatContent] 9.4 [SaturatedFatContent] 1.5 [CholesterolContent] 0.0 [SodiumContent] 400.8 [CarbohydrateContent] 56.9 [FiberContent] 0.5 [SugarContent] 43.1 [ProteinContent] 2.5 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Preheat oven to 350.", "Use 2 mixing bowls to prepare each cake mix as directed on the box.", "Butter or spray 2 (8 inch] round pans.", "Pour both batters into each pan, mixing both batters together to create a swirl effect using a knife or spatula.", "Bake cakes at 350 for 30-40 minutes or until golden brown/ no longer wet(use toothpick].", "Remove cakes from oven and let cool.", "When fully cooled spread cool whip frosting on bottom layer then stack top layer using a good amount of cool whip between the layers. Frost the top of the cake and sides. Use as much as desired. Cut fresh strawberry slices and put on top of cake." ]
[Name] Cookie Dough [AuthorId] 2002000891 [AuthorName] JCKM V. [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-02-20T16:48:00Z [Description] Make and share this Cookie Dough recipe from Food.com. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["< 60 Mins", "For Large Groups"] [RecipeIngredientQuantities] ["1", "2", "2", "1", "1", "1 1/2", "1/2"] [RecipeIngredientParts] ["butter", "vanilla extract", "all-purpose flour", "water", "brown sugar", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 96.5 [FatContent] 5.0 [SaturatedFatContent] 3.1 [CholesterolContent] 10.2 [SodiumContent] 60.4 [CarbohydrateContent] 13.0 [FiberContent] 0.3 [SugarContent] 8.6 [ProteinContent] 0.7 [RecipeServings] 48.0 [RecipeYield] nan [RecipeInstructions] Cream butter and sugar together. Add remaining ingredients and mix well by hand. Roll into bite-size balls. Freeze until firm, about 45 minutes. Store in a plastic zip-type bag in the freezer. Let stand at room temperature 5 minutes before eating.
[Name] South of the Border Chicken Enchiladas [AuthorId] 1785873 [AuthorName] VLTL2003 [CookTime] PT40M [PrepTime] PT25M [TotalTime] PT1H5M [DatePublished] 2018-02-20T16:49:00Z [Description] Make and share this South of the Border Chicken Enchiladas recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["4", "2", "1/2", "1", "2", "1", "1", "1", "1/2", "1/2", "1/2", "12", "1 1/2", "4"] [RecipeIngredientParts] ["boneless chicken breasts", "butter", "onion", "garlic clove", "tomato sauce", "diced green chilies", "sugar", "cumin", "salt", "dried oregano", "dried basil", "tortillas", "sour cream", "monterey jack cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 530.9 [FatContent] 29.0 [SaturatedFatContent] 14.3 [CholesterolContent] 84.5 [SodiumContent] 1126.3 [CarbohydrateContent] 40.7 [FiberContent] 3.0 [SugarContent] 5.1 [ProteinContent] 26.4 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] ["Cooking Day.", "Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.", "Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.", "Serving Day.", "Thaw completely. Bake uncovered at 350 for 40-50 minutes." ]
[Name] Fried Apples [AuthorId] 2002001649 [AuthorName] Maria C. [CookTime] PT17M [PrepTime] PT5M [TotalTime] PT22M [DatePublished] 2018-02-20T16:57:00Z [Description] Make and share this Fried Apples 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/2002001649/UJCuGHaZQ6CTjWBCTc1F_Screenshot%202018-02-19%20at%208.11.05%20PM.png" [RecipeCategory] Low Protein [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "4", "1/2", "1"] [RecipeIngredientParts] ["unsalted butter", "ground cinnamon", "maple syrup"] [AggregatedRating] nan [ReviewCount] nan [Calories] 142.0 [FatContent] 6.0 [SaturatedFatContent] 3.7 [CholesterolContent] 15.3 [SodiumContent] 1.4 [CarbohydrateContent] 24.2 [FiberContent] 2.3 [SugarContent] 19.3 [ProteinContent] 0.5 [RecipeServings] 4.0 [RecipeYield] 4 [RecipeInstructions] 1. Melt the butter in a medium skillet over high heat until it begins to foam. 2. Add the apples and the ground cinnamon and stir to coat with the butter. 3. Lower the heat and cook until the apples are tender, for about 15 minutes. 4.Drizzle with the maple syrup and cook for about one minute longer. 5. Serve warm or at room temperature.
[Name] Lemon Bread [AuthorId] 2000378667 [AuthorName] ljc282000 [CookTime] PT1H [PrepTime] PT10M [TotalTime] PT1H10M [DatePublished] 2018-02-20T16:58:00Z [Description] Make and share this Lemon Bread recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1", "1 1/2", "1", "1", "1/2"] [RecipeIngredientParts] ["eggs", "sugar", "lemon peel", "flour", "salt", "baking powder", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 660.9 [FatContent] 31.2 [SaturatedFatContent] 5.1 [CholesterolContent] 97.3 [SodiumContent] 724.0 [CarbohydrateContent] 87.6 [FiberContent] 1.3 [SugarContent] 50.1 [ProteinContent] 9.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Beat oil,eggs and sugar. add other ingredients. Bake 50-60 minutes in a 325 degree oven. while warm brush with glaze. Glaze 3 Tblsps. lemon juice 1/4 cup powdered sugar.
[Name] Cartoon Pizza Slice Cake Truffles [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT45M [PrepTime] PT1H [TotalTime] PT1H45M [DatePublished] 2018-02-20T20:41:00Z [Description] Luscious cake is shaped into iconic cheesy pizza slices and coated in chocolate.  Vibrant cartoon vibes are the inspiration for decorating. [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/89/m55pRYhPRJ6KPwOevUsQ_0301032-GK_Cartoon_Pizza_Truffles-16x9-v-6.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/89/vZ9GIARQyKkGwBKMi3zQ_0301032-GK_Cartoon_Pizza_Truffles-16x9-v-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/89/XuliVTRRNO5qwMeJDWXg_0301032-GK_Cartoon_Pizza_Truffles-16x9-v-3.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/89/eMnD4KxqQNqTGiLQQeBL_0301032-GK_Cartoon_Pizza_Truffles-16x9-v-5.jpg"] [RecipeCategory] Dessert [Keywords] ["Low Cholesterol", "< 4 Hours", "Easy"] [RecipeIngredientQuantities] ["1", NA, NA, NA, NA] [RecipeIngredientParts] character(0) [AggregatedRating] nan [ReviewCount] nan [Calories] 133.6 [FatContent] 3.6 [SaturatedFatContent] 0.5 [CholesterolContent] 0.6 [SodiumContent] 203.2 [CarbohydrateContent] 24.2 [FiberContent] 0.3 [SugarContent] 13.4 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 14 truffles [RecipeInstructions] Prepare and bake cake according to package directions, then let cool completely. Scrape off the darker brown layer of cake on top. Then crumble cake into a large bowl. Add ¼ cup of white frosting to the bowl with the cake crumbles and mush and mix together by hand. The mixture should be easily shapeable. Divide mixture into two portions onto a large wooden cutting board. Shape each portion into an even 3D disc, about 4 ½ x 1 inches, making sure the top is as evenly flat as possible. Cut each disc into 8 even slices, just like a pizza. You should end up with 16 pizza slices total. Set aside 2 pizza slices. These will be divided among the remaining 14 slices to use for “crusts.”. Tear off a little bit of dough from the reserved slices, shape it into a small log and place on the tops of a pizza slice, folding over the sides. Spread the dough across the back and front with your finger to securely attach it. Add about 1 ½ cups brown candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth. Working quickly, dip each pizza slice into the candy melts using a fork. Scrape excess off on the rim of the bowl. Set on a parchment-lined baking sheet. If needed, chill in the fridge for 5 minutes. Trim the chocolate that has pooled on the bottom of each pizza with a paring knife. Cut “pepperonis” out of a sheet of red candy leather using a round #804 piping tip. Add about 1 cup yellow candy melts to a microwave-safe bowl. Microwave in 30-second intervals until melted. Whisk until smooth then transfer to a small piping bag. This should have a thicker consistency than brown candy melts, so let it set up a little bit before cutting off the tip. Working with a few at a time, pipe the yellow candy melts onto the top of the pizzas first. Then go in and pipe in the drips, letting it drip off the sides. Immediately top with the pepperoni slices. If the chocolate sets up in the piping bag, just place the bag in a bowl and microwave for 10 seconds. Let the chocolate set completely, chilling in the fridge 5 minutes if needed. Transfer to a platter and enjoy!
[Name] Giant Heart Sunglasses Cake [AuthorId] 2001975627 [AuthorName] Arlyn Osborne [CookTime] PT1H [PrepTime] PT15H [TotalTime] PT16H [DatePublished] 2018-02-20T21:24:00Z [Description] Cake is transformed into a groovy pair of heart-shaped sunglasses, perfect for Spring Break.  With blue ocean swirl cake layers and light and airy lemon buttercream, this festive dessert will make you feel like you’re already on vacation.   [Images] ["https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/90/icIUaqysQTGP1nFBUURY_031020-GK_Giant_Heart_Sunglasses_Cake-16x9-v-5.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/90/PInZchRoaL8XvVO5YTVw_031020-GK_Giant_Heart_Sunglasses_Cake-16x9-v-1.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/90/H18LhQ7hRXuMK4Hn8zN6_031020-GK_Giant_Heart_Sunglasses_Cake-16x9-v-4.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/90/2CAdik5EThOOopNnLTgn_031020-GK_Giant_Heart_Sunglasses_Cake-16x9-v-2.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/90/NFzxLGPQ6eO8MANbnU5g_031020-GK_Giant_Heart_Sunglasses_Cake-16x9-v-6.jpg"] [RecipeCategory] Dessert [Keywords] nan [RecipeIngredientQuantities] ["2", "2", NA, NA, NA, "12", "2 1/4", "2", "2", "1", "1/8", NA] [RecipeIngredientParts] ["vanilla instant pudding mix", "cornstarch", "white sugar", "unsalted butter", "vanilla extract", "fine sea salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 923.7 [FatContent] 73.8 [SaturatedFatContent] 46.7 [CholesterolContent] 195.2 [SodiumContent] 390.9 [CarbohydrateContent] 63.8 [FiberContent] 0.0 [SugarContent] 63.7 [ProteinContent] 5.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] For the Cake: Preheat oven to 350 degrees F. Spray two 9-inch square cake pans with nonstick spray. Line the bottom with parchment paper and spray with nonstick spray. Prepare cake mix per package directions, adding in the packages of vanilla pudding mix. Scoop 2 ½ cups of batter into a small bowl. Scoop another 2 ½ cups of batter to another small bowl. Color one of the small bowls a dark blue shade, folding in about 1 ½ teaspoons of Deep Blue gel coloring. Color the other small bowl to a light blue shade, folding in about ½ teaspoon of Deep Blue. You should have white, dark blue, and light blue batters. Using a small ice cream scoop, drop alternating scoopfuls of the batter colors into the cake pans, dividing evenly. Swirl the batter with a wooden popsicle stick, making sure to get all the way down to bottom of the cake pan. Bake for 35-40 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool 20 minutes. Invert onto a wire rack and let cool completely. Wrap each square cake in plastic wrap and freeze overnight. Print a large sunglasses stencil online and cut in half, dividing the two frames. Unwrap the frozen cakes on a wooden cutting board and position the stencil halves on top. Trim around the stencils, with a sharp paring knife. Transfer trimmed cakes to a large cake board or platter, matching up halves to create one large pair of sunglasses. Frost the cake with a crumb coat of pink frosting. Chill in fridge or freezer for about 10-15 minutes or until frosting is hard to the touch. Meanwhile, cut the lenses out from stencil. On a surface lightly dusted with cornstarch, roll out the yellow fondant using a silicone rolling pin. Place one of the heart lenses on top and carefully cut out using a sharp paring knife. Place on a parchment-lined baking sheet. Repeat with the other heart lens. Transfer some of the pink buttercream to a piping bag fitted with a #803 tip. Frost cake all over with buttercream, using the piping bag to apply on the sides. Smooth out with a small offset. Place back in the fridge or freezer about 10-15 minutes or until the frosting is hard to the touch. Using a non-patterned sheet of paper towel, gently smooth out frosting, buffing out any harsh lines or imperfections. Position fondant heart lenses into place. Let cake sit out to room temperature before serving, about 30-45 minutes. For the Lemon Swiss Buttercream: Prep everything first! Bring a small saucepan with an inch of water to a simmer. Whisk egg whites and sugar together in a stand mixer metal bowl and attach a thermometer. Set the bowl over the simmering water, making sure the bottom is not touching the water. Whisk constantly and allow the mixture to reach 160°F. Immediately transfer bowl to a stand mixer fitted with a whisk attachment and whisk on high until stiff peaks and glossy and doubled in size, about 10 minutes. Switch to the paddle attachment and drop speed to medium. Add in a couple chunks of butter at a time, fully incorporating before adding more. Once all the butter is mixed in, increase speed to medium-high and beat until smooth. Then beat in extracts and salt. Fold in about ½ teaspoon Deep Pink gel food coloring with a spatula.
[Name] Egg Breakfast Muffins (Hurrythefoodup.com) [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-02-21T02:02:00Z [Description] Delicious and Healthy Breakfast Egg Muffins. Simple recipe, great taste. Low carb and high in protein. Perfect as a full meal or filling snack. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "3", "4", "6", "2", "1", "1/2 - 1", "4 -5"] [RecipeIngredientParts] ["bell pepper", "spring onions", "cherry tomatoes", "eggs", "cheddar cheese", "spinach", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 117.5 [FatContent] 7.9 [SaturatedFatContent] 3.5 [CholesterolContent] 195.8 [SodiumContent] 325.1 [CarbohydrateContent] 2.4 [FiberContent] 0.7 [SugarContent] 1.2 [ProteinContent] 9.0 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat the oven to 200°C/ 390°F. Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl. Wash the spinach, lightly chop it and add it to the bowl as well. Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won’t ruin the whole meal. Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great! Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up . If you’re so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter. Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch. Bon Appetit!
[Name] Blueberry Oat Greek Yogurt Muffins (Runningwithspoons.com) [AuthorId] 1802848225 [AuthorName] Laura D. [CookTime] PT20M [PrepTime] PT10M [TotalTime] PT30M [DatePublished] 2018-02-21T02:08:00Z [Description] These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack. [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["Berries", "Fruit", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1", "1 1/2", "1/2", "1/2", "1/4", "1", "1", "1/4", "1/4", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "old fashioned oats", "baking powder", "baking soda", "ground cinnamon", "salt", "egg", "honey", "vanilla extract", "blueberries"] [AggregatedRating] nan [ReviewCount] nan [Calories] 100.5 [FatContent] 1.0 [SaturatedFatContent] 0.2 [CholesterolContent] 15.5 [SodiumContent] 153.3 [CarbohydrateContent] 20.5 [FiberContent] 1.3 [SugarContent] 7.2 [ProteinContent] 2.6 [RecipeServings] nan [RecipeYield] 12 muffins [RecipeInstructions] Preheat your oven to 350F (176C] and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside. In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g] of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
[Name] Pressure-Cooker Mini Meatballs With Farfalle [AuthorId] 1802649943 [AuthorName] Laka [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-21T16:53:00Z [Description] Make and share this Pressure-Cooker Mini Meatballs With Farfalle 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/1802649943/5rD0vORHROeoRgxo97Yq_EC_Pressure-cooker%20meatballs%20farfalle.jpg" [RecipeCategory] One Dish Meal [Keywords] ["Meatballs", "Meat", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["250", "1/4", "1/2", "1/4", "1", "1", "2", "1/2", "1", "400", "1/2", "1/3", "1/2", "1/4", "1/4", "1/2", "1/4", "150", "1"] [RecipeIngredientParts] ["ground beef", "dried thyme", "dried marjoram", "dried basil", "olive oil", "onion", "garlic cloves", "fennel bulb", "red bell pepper", "chopped tomatoes", "beef broth", "white wine", "dried oregano", "dried rosemary", "nutmeg", "sea salt", "ground black pepper", "farfalle pasta", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 760.1 [FatContent] 28.4 [SaturatedFatContent] 9.2 [CholesterolContent] 87.2 [SodiumContent] 978.1 [CarbohydrateContent] 80.4 [FiberContent] 9.5 [SugarContent] 12.7 [ProteinContent] 38.8 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Mix the beef and dry herbs in a medium bowl until the herbs are evenly distributed throughout. Form the mixture into twenty 1- inch meatballs. Set aside. In a pressure cooker pot sauté onion, garlic, fennel and red bell pepper in olive oil, stirring often, for about 5 minutes. Add chopped tomatoes, broth, wine and spices. Cook for 1 minute. Stir in the pasta and meatballs. Submerge pasta and meatballs in the sauce. Lock the lid onto the pressure cooker pot and bring to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 5 – 8 minutes. Turn off the heat, release pressure through natural release method. Once the steam is gone, unlock and open the lid. Stir gently before serving and sprinkle each portion with grated Parmesan.
[Name] Low Carb Pizza Crust [AuthorId] 2000063510 [AuthorName] brooks_vogel [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-02-21T22:04:00Z [Description] Make and share this Low Carb Pizza Crust recipe from Food.com. [Images] character(0) [RecipeCategory] Breads [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1 1/2", "2", "1", "1 1/4", "1"] [RecipeIngredientParts] ["mozzarella cheese", "cream cheese", "egg"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.3 [FatContent] 10.3 [SaturatedFatContent] 5.8 [CholesterolContent] 63.5 [SodiumContent] 217.8 [CarbohydrateContent] 1.1 [FiberContent] 0.0 [SugarContent] 0.6 [ProteinContent] 7.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 425 degrees and position one rack to the bottom position and the other to the upper third. Low Carb Pizza Crust: Microwave the cheeses in a microwave safe bowl for 1 1/2 - 2 minutes, stirring half-way through. Scrape melted cheese into the bowl o a food processor with the egg and process until combined. Add the dry ingredients and process again until thoroughly combined. If the dough is very warm and sticky, scrape it onto a piece of plastic wrap and place into the freezer until the oven is ready. The dough is very sticky by nature, but oiling your hands makes it manageable. (If the dough is cool to the touch, skip the freezer.]. Hand Method: Place a piece of parchment paper on a sheet pan and with oiled hands, pat the dough evenly into place. I prefer to oil my hands. the dough will cover most of the sheet pan. Dock (poke holes all over] with a fork. Rolling Pin: Alternately, roll the dough out between two sheets of parchment paper. This is my preferred way. Remove the top piece of parchment and transfer the dough and parchment to the baking sheet. Dock (poke holes all over] with a fork. Bake: Bake on the bottom rack for 8-10 minutes until golden brown. Remove from the oven and rub the crust with a piece of garlic. Spread the tomato sauce onto the pizza and top evenly with cheese. Add the pepperoni. Bake on the upper rack until the cheese has melted. Cut into 6 pieces and serve. Makes 1 very thin sheet-pan pizza, 1 12-13 inch pizza or two very thin 10 inch pizzas. The serving size is 1/6 of the recipe.
[Name] Vegetarian Fish Chowder [AuthorId] 67366 [AuthorName] GuyBig [CookTime] PT2H [PrepTime] PT2H [TotalTime] PT4H [DatePublished] 2018-02-22T06:02:00Z [Description] This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Southwestern U.S.", "For Large Groups", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "2", "2", "2", "28", "4", "2", "2", "1/4", "2", "15"] [RecipeIngredientParts] ["celery", "fennel", "leeks", "onions", "chopped tomatoes", "garlic", "paprika", "margarine", "butter", "grits", "black olives"] [AggregatedRating] nan [ReviewCount] nan [Calories] 128.8 [FatContent] 5.1 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 200.5 [CarbohydrateContent] 19.6 [FiberContent] 3.0 [SugarContent] 2.4 [ProteinContent] 2.4 [RecipeServings] 20.0 [RecipeYield] nan [RecipeInstructions] Put margarine in Dutch oven atop stove and heat up. Add onions and fry until translucent. Add garlic and paprika. Add celery, fennel, and leeks. When vegetables are starting to wilt, add 2 quarts stock. Add can of tomatoes. When boiling, taste and add in the Old Bay. Slowly add 2 cups of grits to simmering stew. Stir for about 5 minutes so grits do not clump. Add olives and liquid from can after grits are cooked through.
[Name] Spicy Spring Rolls [AuthorId] 1803567427 [AuthorName] Yorky1000 [CookTime] PT5M [PrepTime] PT25M [TotalTime] PT30M [DatePublished] 2018-02-22T08:03:00Z [Description] Make and share this Spicy Spring Rolls 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/53/51/96/Xm84tjdQYRtImvv8I2AA_Cooked 4 s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/gFmHNgfTPOC64xaFRJtz_served%208.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/5CDenxAQO6Z7P2Cs1C3N_cooked%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/AOwbdE1lSRiL4JkbUASh_May%201%20filling%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/sJ9oe5Y0TbS4RlLEbzrf_may%20cooked%202%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/TVUzISTtQei4RYkaU5iM_cooked%200%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/51/96/IZds7M7bTzKly016qcsM_prepared%203%20s.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803567427/BaIOBYc7TRSiyvH9sxk1_filling%201%20s.jpg" ] [RecipeCategory] Potato [Keywords] ["Vegetable", "Chinese", "Asian", "Indian", "< 30 Mins"] [RecipeIngredientQuantities] ["750", "4", "1", "175", "1", "3", "3", "3", "1 1/2", "1", "1", "1", "1/2", "2", NA, NA] [RecipeIngredientParts] ["potatoes", "onion", "peas", "ginger", "red chilies", "coriander leaves", "water", "salt", "ground coriander", "garam masala", "chili powder", "lemon juice", "phyllo pastry"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.2 [FatContent] 14.2 [SaturatedFatContent] 1.9 [CholesterolContent] 0.0 [SodiumContent] 895.2 [CarbohydrateContent] 47.0 [FiberContent] 8.0 [SugarContent] 7.3 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice. Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water. Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice. Cook slowly for 5 minutes. Leave to cool. Make spring rolls with the above filling in Phyllo pastry (should make about 25]. Deep fry. Eat hot or cold.
[Name] Swiss Chard With Chickpeas and Couscous [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-22T13:39:00Z [Description] Make and share this Swiss Chard With Chickpeas and Couscous 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/2270337/JTKAuqvgR7eGSk1PBOFl_swisschard.jpg" [RecipeCategory] Vegan [Keywords] ["Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "1/2", "3", "2", "1", "1/2", "2", "1", "1"] [RecipeIngredientParts] ["couscous", "pine nuts", "olive oil", "garlic cloves", "chickpeas", "raisins", "swiss chard", "salt", "onion powder"] [AggregatedRating] nan [ReviewCount] nan [Calories] 695.3 [FatContent] 23.9 [SaturatedFatContent] 2.5 [CholesterolContent] 0.0 [SodiumContent] 786.5 [CarbohydrateContent] 104.4 [FiberContent] 12.9 [SugarContent] 13.5 [ProteinContent] 21.0 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Place the couscous in a bowl. Add 1 ½ cups boiling water and stir. Cover tightly and let stand for 10 minutes. Meanwhile, in a large skillet, over low heat, toast the pine nuts, shaking the pan frequently, until golden, 3 to 4 minutes. Transfer to a plate. Return the skillet to medium heat, add the oil, and heat for 1 minute. Add the garlic and cook for 1 minute. Add the chickpeas, raisins, chard, salt, and pepper. Cook, stirring occasionally, until the chard is tender, about 5 minutes. Remove from heat. Fluff the couscous with a fork and divide among individual plates. Top with the chard and sprinkle with the pine nuts.
[Name] Coconut Tofu [AuthorId] 2270337 [AuthorName] lizlewis20 [CookTime] PT20M [PrepTime] PT20M [TotalTime] PT40M [DatePublished] 2018-02-22T13:58:00Z [Description] Make and share this Coconut Tofu 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/2270337/AHhvh74QSq5sjODvJ90c_Coconut%20Tofu.jpg" [RecipeCategory] Vegan [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["2", "1", "1/4", "1/2", "1 1/2", "1", "2", "1", "4", "1", "4", "1/4", "4"] [RecipeIngredientParts] ["green onions", "light coconut milk", "soy sauce", "brown sugar", "curry powder", "fresh ginger", "firm tofu", "plum tomatoes", "yellow bell pepper", "fresh mushrooms", "fresh basil", "bok choy"] [AggregatedRating] nan [ReviewCount] nan [Calories] 154.5 [FatContent] 5.5 [SaturatedFatContent] 1.1 [CholesterolContent] 0.0 [SodiumContent] 1080.5 [CarbohydrateContent] 16.3 [FiberContent] 5.2 [SugarContent] 6.0 [ProteinContent] 15.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.", "In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.", "Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally.", "Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp." ]
[Name] Caramel Apple Rice Krispie Treats [AuthorId] 2001528293 [AuthorName] HalPal [CookTime] PT15M [PrepTime] PT35M [TotalTime] PT50M [DatePublished] 2018-02-22T22:37:00Z [Description] Make and share this Caramel Apple Rice Krispie Treats 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/53/51/99/C6mp49NEQSS8mXzGYZOj_Screenshot_20180311-185358.png" [RecipeCategory] Dessert [Keywords] ["Apple", "Fruit", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["6", "3", "1", "3 1/2", "4 1/2", "3", "1", "1/3", "1 1/2"] [RecipeIngredientParts] ["butter", "marshmallows", "miniature marshmallows", "sweetened condensed milk", "butter", "apple", "shortening"] [AggregatedRating] nan [ReviewCount] nan [Calories] 253.3 [FatContent] 7.3 [SaturatedFatContent] 4.0 [CholesterolContent] 13.2 [SodiumContent] 161.3 [CarbohydrateContent] 46.6 [FiberContent] 0.8 [SugarContent] 28.5 [ProteinContent] 2.6 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] In a large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated. Evenly press mixture into 13 x 9 x 2 inch pan, coated with cooking spray. Cool. Cut into 2 inch squares. In a small saucepan combine carmels, condensed milk and butter. Cook and stir over low heat until smooth. Spread about 1 teaspoon of the caramel mixture over each bar. Top with apple slices. Spread remaining caramel mixture over cut edges of apple slices. In small microwave-safe bowl combine chocolate chips and shortening. Microwave on high for 30 seconds to 1 ½ minutes or until smooth, stirring every 30 seconds. Drizzle over caramel. Refrigerate about 15 minutes or until chocolate is set.
[Name] Baked Butternut Squash With Cheese and Heavy Cream [AuthorId] 2002005806 [AuthorName] Eating C. [CookTime] PT25M [PrepTime] PT45M [TotalTime] PT1H10M [DatePublished] 2018-02-22T22:38:00Z [Description] This recipe is baked butternut squash, baked in the oven, with heavy cream and cheese on the top. The butternut squash is naturally sweet and has one beautiful flavor which goes very well with the heavy cream and cheese. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/00/BpX8Q2qjQN2wtyDgyo4s_butternutVISOKA.png" [RecipeCategory] Vegetable [Keywords] ["European", "Kid Friendly", "< 4 Hours", "Easy", "From Scratch"] [RecipeIngredientQuantities] ["1", "1", "1", "1", "1/4"] [RecipeIngredientParts] ["cheese", "heavy cream", "salt", "parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.7 [FatContent] 0.3 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 592.7 [CarbohydrateContent] 33.2 [FiberContent] 5.7 [SugarContent] 6.2 [ProteinContent] 2.8 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Wash the squash just a little bit, and then peel the squash with sharp knife of if you have potato peeler. With potato peele is easier and quicker to peel everything. Save the remains for food photos :] I highly recommend getting the peeler. It will make your life easier when you peel it. Second, cut the squash in slices. The slices should be 1 cm thick or how you like it. Third, remove all the seeds from every slice. Cut the squash slices in small square pieces. Boil the water and cook the squash 15-20 min just because the squash is very hard. With little bit of cooking will make baking easier and quicker. When the squash is not so hard anymore, remove the water from it. In a glass baking bowl, put a little bit of heavy cream on the bottom. Put the half of the squash squares pieces in a baking bowl. Cover the top with half of the heavy cream and half of the cheese. Put the rest of the squash in a bowl and cover it with the rest of the heavy cream and cheese. Put the salt, garlic and pepper (optional].
[Name] Boston Brown Bread [AuthorId] 1460111 [AuthorName] cathyfood [CookTime] PT45M [PrepTime] PT40M [TotalTime] PT1H25M [DatePublished] 2018-02-23T01:21:00Z [Description] This bread is baked in metal cans. One loaf makes a nice hostess gift. The original recipe came from The Mother Earth News magazine. [Images] character(0) [RecipeCategory] Breads [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["1/2", "2", "1", "1/2", "1/2", "2", "2", "1"] [RecipeIngredientParts] ["all-purpose flour", "whole wheat flour", "raisins", "molasses", "buttermilk", "baking soda", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 214.1 [FatContent] 3.9 [SaturatedFatContent] 0.7 [CholesterolContent] 1.6 [SodiumContent] 491.6 [CarbohydrateContent] 41.8 [FiberContent] 3.2 [SugarContent] 17.3 [ProteinContent] 5.9 [RecipeServings] 12.0 [RecipeYield] 4 loaves [RecipeInstructions] ["Preheat oven to 350 degrees F.", "Prepare cans: Grease and line with parchment paper, three 20 oz. cans or four 16 oz. cans. Set aside on a baking sheet.", "Combine all ingredients in a large bowl.", "Fill each can 2/3 full, let rise for 30 minutes.", "Bake at 350 degrees F for 40 to 45 minutes, or until a toothpick comes out clean.", "Cool until cans can be handled, then turn out onto rack. Cool completely, wrap tightly in plastic wrap and foil.", "To serve, slice into circles approximately 1/4 inch thick. Spread one with cream cheese and top with another circle to make a sandwich, cut in 4 pieces." ]
[Name] Weeknight 5-Ingredient Spaghetti [AuthorId] 1136781 [AuthorName] Mebriella [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-02-24T01:36:00Z [Description] Make and share this Weeknight 5-Ingredient 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/recipes/53/52/02/17N88rQkQ7GoDSofjZ8B_Pasta-Spaghetti-Eat-Food-1345572.jpg", "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1136781/s01WM2yLRWid9bhvvl7Z_Pasta-Spaghetti-Eat-Food-1345572.jpg"] [RecipeCategory] Spaghetti [Keywords] ["Healthy", "< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "2", "1", NA] [RecipeIngredientParts] ["ground beef", "sugar", "spaghetti noodles", "parmesan cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 771.3 [FatContent] 21.2 [SaturatedFatContent] 7.6 [CholesterolContent] 79.0 [SodiumContent] 459.6 [CarbohydrateContent] 104.1 [FiberContent] 6.0 [SugarContent] 17.5 [ProteinContent] 37.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Noodles (Pot Method]: Bring 4 - 6 quarts of water to a boil. Add the noodles and return to a boil. Boil for 9 minutes. Drain off hot water and rinse with cold water for 10 seconds and drain again before serving. You can leave a little water with the noodles and stir occasionally to prevent noodles from sticking. Noodles (Fasta Pasta Bowl]: Use lid to measure out 4 servings of dry noodles. Break noodles in half and place into Fasta Pasta bowl. Add cold water to the #4 line. Microwave with the lid off for 14 minutes. After it's done cooking, place lid onto to the bowl and drain off the pasta water. Rinse with cold water for 10 seconds and drain again prior to serving. You can leave a little water with the noodles and stir occasionally to prevent noodles from sticking. Meat Sauce (while noodles are cooking]: In a medium saucepan brown the ground beef and drain off the grease. Add the spaghetti sauce to the beef and stir in the sugar. Cook on medium heat until thoroughly heated through. Serve hot on top of cooked noodles. Sprinkle with Parmesan cheese.
[Name] Vegan Enchilada Casserole [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-02-24T02:06:00Z [Description] Make and share this Vegan Enchilada Casserole recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/hgKeIhu3TgS753wO1WQR_Enchilada-Casserole-vertical-800x793.jpg" [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Vegan", "Low Cholesterol", "Healthy", "< 60 Mins"] [RecipeIngredientQuantities] ["1", "1", "1", "2", "1", "1", "1", "1", "1", "1", "5", "6", NA] [RecipeIngredientParts] ["yellow onion", "garlic", "chili powder", "dried oregano", "dried basil", "diced tomatoes", "black beans", "zucchini", "greens", "corn tortillas", "avocado"] [AggregatedRating] nan [ReviewCount] nan [Calories] 184.3 [FatContent] 1.6 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 39.2 [CarbohydrateContent] 37.2 [FiberContent] 9.1 [SugarContent] 5.8 [ProteinContent] 8.4 [RecipeServings] 6.0 [RecipeYield] 6 1 cup [RecipeInstructions] 1. Heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the onion and bell pepper, and cook, stirring, for about 5 minutes. Reduce the heat to medium, and add the garlic, chili powder, oregano, and basil, and cook for 2 minutes more, adding a little water as needed to prevent sticking. 2. Stir in the diced tomatoes, beans, zucchini, corn, greens, and the 4 cut-up corn tortillas, then cover and cook for 5 minutes, stirring halfway through. 3. Preheat the oven to 375°F. Set aside a 9×13-inch casserole dish (you do not need to prepare it with any oil or parchment paper]. 4. Place 1 cup of the cooked vegetables into a blender, and blend until smooth (add a little water if the mixture is too thick to blend]. Stir this back into the cooked vegetables. 5. Spoon the mixture into the casserole dish, and scatter the remaining 2 cut-up corn tortillas on the top. Bake uncovered for 15 minutes. Set aside for 5 minutes before serving.
[Name] Sweet Potato Black Bean Burger [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-02-24T02:12:00Z [Description] This Sweet Potato Black Bean Burger with Chili Lime Mayo is made with quinoa, sweet potatoes, black beans and spices. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/Jfu5xfvQl6koIl6SoG8F_sweet-potato-black-bean-burger-with-chili-lime-mayo-4.jpg" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1 1/8", "1 1/2", "1/4", "3/4", "3/8", "3/4", "1/4", "1 1/2", "1/4", "0.75", "1/4", "3/4", "1/4", NA, NA] [RecipeIngredientParts] ["sweet potatoes", "salt", "onion powder", "garlic powder", "chili powder", "dried oregano", "cumin powder", "black pepper", "black beans", "mayonnaise", "lime, juice of", "lettuce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 125.8 [FatContent] 1.1 [SaturatedFatContent] 0.1 [CholesterolContent] 0.0 [SodiumContent] 101.2 [CarbohydrateContent] 24.1 [FiberContent] 5.6 [SugarContent] 1.4 [ProteinContent] 5.7 [RecipeServings] 6.0 [RecipeYield] 6 Burgers [RecipeInstructions] Cook sweet potatoes in 400 degree oven, cut side down for 30 minutes. While the sweet potatoes are baking, make the chili lime mayo. In a small bowl, mix together the mayo, chili garlic sauce and lime juice. Set aside. In a small bowl, add salt, onion powder, garlic powder, chili powder, oregano, cumin powder and black pepper. Mix together and set aside. In a large bowl, add black beans and cooked sweet potatoes. Mash until consistency is only slightly chunky. Some beans will be completely mashed and others will not. This will help create a nice texture. Add in cooked quinoa and spices. Mix together with hands and form into 8 burger patties, about 1/3 cup of mixture each. Place burger patties on a large baking sheet covered in parchment paper. Spray with olive oil and bake in 400 degree oven for 20 minutes. Flip over, spray other side with olive oil and bake for another 10 minutes.
[Name] Shrimp and Rice Stew [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT1H [PrepTime] PT30M [TotalTime] PT1H30M [DatePublished] 2018-02-24T02:27:00Z [Description] Make and share this Shrimp and Rice Stew recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["8", "8", "2", "1/2", "2", "1", "3/4", "1", "2", "2", "8", "4", "2", "3/4", "1/4", "2"] [RecipeIngredientParts] ["large shrimp", "chicken thighs", "salt", "shallot", "fish sauce", "sugar", "pepper", "fresh ginger", "garlic", "water", "bok choy", "spinach", "cilantro", "mint", "lime juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 151.7 [FatContent] 0.7 [SaturatedFatContent] 0.1 [CholesterolContent] 37.5 [SodiumContent] 1173.7 [CarbohydrateContent] 27.7 [FiberContent] 2.8 [SugarContent] 2.8 [ProteinContent] 8.6 [RecipeServings] 8.0 [RecipeYield] 8 1.5 cups [RecipeInstructions] ["Cut shrimp in half lengthwise. Cut shrimp pieces in half crosswise, and place in a large bowl. Cut chicken into 2-inch-wide strips, and add to bowl. Sprinkle.", "with salt, and toss to coat. Let stand 10 minutes; rinse well. Add shallots, fish sauce, sugar, and 1/2 teaspoon pepper; stir to combine. Let stand at room temperature 30 minutes.", "Place rice in a mini food processor. Process until rice is broken into very small pieces, about 2 minutes. (This also can be done in a spice grinder or coffee mill in 2 batches.] Set aside.", "Place oil, ginger, and garlic in a large Dutch oven; cook over medium, stirring often, until fragrant and beginning to brown, 2 to 3 minutes. Add shrimp and chicken mixture and any accumulated juices; cook, stirring often, until shrimp turn pink, 5 to 6 minutes.+.", "Stir in rice. Gradually stir in 8 cups water. Cover and increase heat to high.Bring to a boil, and cook 6 to 7 minutes. Uncover and reduce heat to medium. Cook, stirring often, until rice is tender and liquid is thickened, 18 to 20 minutes. Stir in bok choy, peas, and scallions; cook 2 minutes. Remove from heat. Stir in cilantro, mint, lime juice, and remaining 1/4 teaspoon pepper." ]
[Name] Sheet Pan Curried Tofu With Vegetables [AuthorId] 1803495670 [AuthorName] WKernan [CookTime] PT25M [PrepTime] PT10M [TotalTime] PT35M [DatePublished] 2018-02-24T02:35:00Z [Description] Make and share this Sheet Pan Curried Tofu With Vegetables recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/1803495670/ZHK7P6sfQZeKy0zSYNFS_sheet%20pan.jpg" [RecipeCategory] Soy/Tofu [Keywords] ["Beans", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["1", "1", "4", "1", "8", "1/3", "1 1/2", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["sweet potato", "tofu", "curry powder", "salt", "cauliflower", "lime juice", "mint", "cashews", "pomegranate"] [AggregatedRating] nan [ReviewCount] nan [Calories] 240.9 [FatContent] 8.3 [SaturatedFatContent] 1.4 [CholesterolContent] 0.0 [SodiumContent] 726.7 [CarbohydrateContent] 34.4 [FiberContent] 6.5 [SugarContent] 8.6 [ProteinContent] 11.3 [RecipeServings] 4.0 [RecipeYield] 4 2 cups [RecipeInstructions] Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats]. Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven. Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.
[Name] KETO Chocolate Peanut Butter Fat Bombs [AuthorId] 415438 [AuthorName] Stacey Dee [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-02-25T01:33:00Z [Description] Adding this recipe I found from http://divascancook.com/chocolate-peanut-butter-fat-bombs-keto-diet-recipe/ so I can find out the macros. These are delicious! [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/2", "2", "2", "1/2"] [RecipeIngredientParts] ["stevia", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 32.9 [FatContent] 2.8 [SaturatedFatContent] 0.6 [CholesterolContent] 0.0 [SodiumContent] 1.0 [CarbohydrateContent] 1.3 [FiberContent] 0.5 [SugarContent] 0.5 [ProteinContent] 1.4 [RecipeServings] nan [RecipeYield] 24 fat bombs [RecipeInstructions] Heat coconut oil and peanut butter. Stir in the other ingredients. Pour into molds. Refrigerate or freeze.
[Name] Salsa Rollups [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-02-25T15:24:00Z [Description] I love how fast and easy this is, but I must confess I found it a little plain, and I used a pico de gallo instead of salsa for the onions, cilantro, and fresh tomatoes. I added some ham and turkey and olives and pepperoncini's and whatever else I could find that would make this taste like a sandwich. I also found if I covered the entire tortilla with the cream cheese mixture it stuck together better, but I'll post it as written. Fast snack for guests, or kids, or your lunch. My personal preference is to make the mixture and have it in the fridge ready to go, and then wrap when it's time to eat. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["16", "1", "1", "6", "1"] [RecipeIngredientParts] ["cream cheese", "sour cream", "mild salsa", "flour tortillas"] [AggregatedRating] nan [ReviewCount] nan [Calories] 582.2 [FatContent] 36.5 [SaturatedFatContent] 18.9 [CholesterolContent] 92.3 [SodiumContent] 1031.1 [CarbohydrateContent] 49.2 [FiberContent] 3.2 [SugarContent] 5.5 [ProteinContent] 15.1 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] In a large bowl, mix together softened cream cheese and sour cream until combined. Stir in salsa and cheese. Lay one large tortilla onto a clean surface and spread 1/3 cup of cream cheese mixture onto one half of the tortilla. Roll up tight leaving ends open. Repeat with remaining filling and tortillas. Slice into 1 1/2 inch circles and serve with salsa or saran wrap and chill until ready to use (up to 2 days].
[Name] Sausage Hash Brown Breakfast Casserole (Southern Living) [AuthorId] 1020526 [AuthorName] AmyZoe [CookTime] PT40M [PrepTime] PT30M [TotalTime] PT1H10M [DatePublished] 2018-02-25T15:29:00Z [Description] Make and share this Sausage Hash Brown Breakfast Casserole (Southern Living) recipe from Food.com. [Images] character(0) [RecipeCategory] Breakfast [Keywords] "< 4 Hours" [RecipeIngredientQuantities] ["1", "1", "30", "1 1/2", "1/2", "1", "6", "2"] [RecipeIngredientParts] ["pork sausage", "pork sausage", "frozen hash browns", "salt", "pepper", "eggs", "milk"] [AggregatedRating] nan [ReviewCount] nan [Calories] 581.6 [FatContent] 42.3 [SaturatedFatContent] 16.2 [CholesterolContent] 195.7 [SodiumContent] 1092.0 [CarbohydrateContent] 26.6 [FiberContent] 1.7 [SugarContent] 1.5 [ProteinContent] 24.6 [RecipeServings] 10.0 [RecipeYield] nan [RecipeInstructions] ["Cook sausages in a large skillet over medium-high heat, stirring until sausage crumbles and is no longer pink (there is where I added bell peppers and onions].", "Prepare hashbrowns according to package directions, using 1/2 teaspoon salt and pepper.", "Stir together hash browns, sausage, and cheese. Pour into a lightly greased 13x9 inch baking dish.", "Whisk together eggs, milk, and remaining teaspoon salt. Pour evenly over potato mixture.", "Bake at 350 for 35 to 40 minutes.", "This is still terrific days later -- ." ]
[Name] Crockpot Chicken Fajitas Recipe (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT5H [PrepTime] PT20M [TotalTime] PT5H20M [DatePublished] 2018-02-26T00:01:00Z [Description] Make and share this Crockpot Chicken Fajitas Recipe (Whole30) recipe from Food.com. [Images] character(0) [RecipeCategory] Poultry [Keywords] "Meat" [RecipeIngredientQuantities] ["4", "1 1/2", "1/2", "1", "1", "1", "1/2", "1", "1 -2", "2", "1", "1"] [RecipeIngredientParts] ["chicken breasts", "cumin", "chili powder", "sea salt", "lime, juice of", "diced green chilis", "salsa", "pico de gallo", "olive oil", "bell peppers", "red onion", "yellow onion"] [AggregatedRating] nan [ReviewCount] nan [Calories] 334.6 [FatContent] 17.4 [SaturatedFatContent] 4.4 [CholesterolContent] 92.8 [SodiumContent] 1276.7 [CarbohydrateContent] 12.7 [FiberContent] 3.3 [SugarContent] 5.7 [ProteinContent] 32.6 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1. Place the chicken breasts in a crockpot. 2. Top with cumin, paprika, chili powder, salt, lime juice, diced green chilis, and salsa. 3. Cover and cook on high for 4-5 hours or until chicken is tender and shreds easily. 4. Shred the chicken lightly and replace the cover. 5. Heat the oil on high heat in a large saute pan. Add the peppers and onions to the pan ad saute until browned in places, yet still crisp. Your pan will need to be very hot to do this. 6. Add the cooked vegetables to the crockpot with the chicken. 7. Serve with lettuce, salsa, lime wedge. (If not on Whole30, you can serve with tortillas and sour cream also.].
[Name] Fresh and Easy Taco Meat (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT15M [PrepTime] PT10M [TotalTime] PT25M [DatePublished] 2018-02-26T00:38:00Z [Description] Make and share this Fresh and Easy Taco Meat (Whole30) recipe from Food.com. [Images] character(0) [RecipeCategory] < 30 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "1", "1", "1", "2", "2", "1", "1", "1", "2 -3"] [RecipeIngredientParts] ["turkey", "beef", "green pepper", "onion", "garlic cloves", "chili powder", "salt", "pepper", "tomato paste"] [AggregatedRating] nan [ReviewCount] nan [Calories] 139.9 [FatContent] 6.8 [SaturatedFatContent] 1.9 [CholesterolContent] 65.0 [SodiumContent] 118.2 [CarbohydrateContent] 6.4 [FiberContent] 2.5 [SugarContent] 2.0 [ProteinContent] 14.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] 1. In a large skillet, brown ground meat. 2. Drain excess liquid. 3. Add all chopped veggies and seasonings. 4. Saute over medium heat until just crisp tender, about 3-5 minutes. 6. Add tomato paste (to make it more creamy-like]. Tomato paste is optional. 5. Serve with taco shells, lettuce, tomatoes, cheese, etc. (If doing Whole30, serve in lettuce cups with tomato, avocado, salsa, guacamole, etc.].
[Name] Crock Pot Low Carb Un-Stuffed Cabbaage Roll Soup (Whole30) [AuthorId] 559493 [AuthorName] Mrs. Hughes [CookTime] PT3H [PrepTime] PT20M [TotalTime] PT3H20M [DatePublished] 2018-02-26T01:17:00Z [Description] Make and share this Crock Pot Low Carb Un-Stuffed Cabbaage Roll Soup (Whole30) recipe from Food.com. [Images] character(0) [RecipeCategory] Low Cholesterol [Keywords] ["Healthy", "< 4 Hours"] [RecipeIngredientQuantities] ["2", "2", "1/2", "1/2", "2", "1", "1/2", "1", "1", "16", "1/2", "5", "1"] [RecipeIngredientParts] ["extra virgin olive oil", "garlic cloves", "fresh onion", "shallot", "ground beef", "dried parsley", "dried oregano", "salt", "pepper", "cauliflower", "low sodium beef broth", "green cabbage"] [AggregatedRating] nan [ReviewCount] nan [Calories] 347.7 [FatContent] 19.9 [SaturatedFatContent] 6.8 [CholesterolContent] 69.7 [SodiumContent] 595.7 [CarbohydrateContent] 20.3 [FiberContent] 5.9 [SugarContent] 10.5 [ProteinContent] 22.6 [RecipeServings] 9.0 [RecipeYield] nan [RecipeInstructions] ["1. Heat olive oil and garlic on medium high heat.", "2. Add onions and shallots and cook until softened.", "3. Add ground beef and cook until browned and no longer pink, then drain of excess fat.", "4. Add seasonings to beef and marinara sauce4.", "5. Add the riced cauliflower to the beef mixture and stir until coated.", "6. Pour the beef into the crockpot.", "7. Pour the beef broth into the crockpot and add cabbage.", "8. Stir to combine everything.", "9. Cook on high 3 hours or on low for 6 hours. If you don't have a crockpot, simply cook the ground beef in a Dutch oven or heavy soup pot, follow recipe and simmer on low, covered for about an hour until cabbage is tender." ]
[Name] Keto Pancakes [AuthorId] 195879 [AuthorName] annroberts54 [CookTime] PT5M [PrepTime] PT10M [TotalTime] PT15M [DatePublished] 2018-02-26T13:43:00Z [Description] I actually love these pancakes and I am not a pancakes fan normally. Light, fluffy, tasty, quick and easy to make [Images] character(0) [RecipeCategory] Breakfast [Keywords] ["< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "2", "3", "2", "1", "1/2", "1/2"] [RecipeIngredientParts] ["eggs", "cream cheese", "heavy cream", "erythritol", "gluten free baking powder", "vanilla extract"] [AggregatedRating] nan [ReviewCount] nan [Calories] 220.4 [FatContent] 20.0 [SaturatedFatContent] 10.5 [CholesterolContent] 237.8 [SodiumContent] 167.9 [CarbohydrateContent] 1.9 [FiberContent] 0.0 [SugarContent] 1.1 [ProteinContent] 8.3 [RecipeServings] 2.0 [RecipeYield] 3 pancakes [RecipeInstructions] Puree all ingredients in a blender until smooth. Wait a couple of minutes for the bubbles to settle and batter to thicken a little. Fry pancakes in a buttered pan over medium heat, 1-2 minutes on per side. (It's time to flip when bubbles form at the edges.] Repeat as needed until all the batter is used up.
[Name] Garbanzo Bean and Avacado Salad [AuthorId] 2001649727 [AuthorName] Ginger Cook [CookTime] nan [PrepTime] PT15M [TotalTime] PT15M [DatePublished] 2018-02-26T23:58:00Z [Description] Make and share this Garbanzo Bean and Avacado Salad recipe from Food.com. [Images] character(0) [RecipeCategory] Low Protein [Keywords] ["Low Cholesterol", "Healthy", "Spring", "Summer", "< 15 Mins", "Easy"] [RecipeIngredientQuantities] ["2", "1/4", "2", "2", "1/4", "2", "1", "3", "2", "5"] [RecipeIngredientParts] ["olive oil", "lime juice", "cumin", "chili powder", "cilantro", "garbanzo beans", "cucumber", "tomatoes", "avocados", "green onions"] [AggregatedRating] nan [ReviewCount] nan [Calories] 346.1 [FatContent] 16.4 [SaturatedFatContent] 2.3 [CholesterolContent] 0.0 [SodiumContent] 451.2 [CarbohydrateContent] 44.5 [FiberContent] 12.5 [SugarContent] 3.5 [ProteinContent] 9.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix first 5 ingredients together and set aside. Rinse garbanzo beans and set in mixing bowl. Cut cucumbers, avacados, and tomatoes, and mix with garbanzo beans. Slice avacados and mix with bean mixture. Mix dressing with the salad and top with green onions.
[Name] Meatballs (Noe) [AuthorId] 2159847 [AuthorName] pachilindo [CookTime] PT25M [PrepTime] PT20M [TotalTime] PT45M [DatePublished] 2018-02-27T01:43:00Z [Description] Make and share this Meatballs (Noe) recipe from Food.com. [Images] character(0) [RecipeCategory] High Protein [Keywords] ["High In...", "< 60 Mins"] [RecipeIngredientQuantities] ["1 1/2", "1/4", "1", "1/2", "2", "2", "1", "1/2", "1", "2"] [RecipeIngredientParts] ["lean beef", "pork", "parmesan cheese", "egg", "garlic", "salt", "black pepper", "milk", "dried oregano", "dried parsley"] [AggregatedRating] nan [ReviewCount] nan [Calories] 291.4 [FatContent] 16.3 [SaturatedFatContent] 7.3 [CholesterolContent] 117.0 [SodiumContent] 1129.8 [CarbohydrateContent] 9.4 [FiberContent] 0.8 [SugarContent] 0.7 [ProteinContent] 26.8 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] ["Step 1: Mix all of the ingredients into a large bowl.", "Step 2: Shape the mixture into small-medium sized meatballs. At this point if you don’t want to cook these right now you could put them in the freezer for later.", "Step 3: Pre-heat your oven to 350 degrees, and place the meatballs on a baking sheet. As you can see, I had to use pizza pans.", "Step 4: Put your meatballs in the oven and bake for 25 minutes.Another cooking method is to simmer the meatballs in pasta sauce for about 40 minutes. This will give them great flavor and texture." ]
[Name] Rose's Parmesan-Breaded Fried Zucchini [AuthorId] 2000714132 [AuthorName] soveria [CookTime] PT10M [PrepTime] PT10M [TotalTime] PT20M [DatePublished] 2018-02-27T16:56:00Z [Description] Make and share this Rose's Parmesan-Breaded Fried Zucchini recipe from Food.com. [Images] character(0) [RecipeCategory] European [Keywords] ["< 30 Mins", "Easy"] [RecipeIngredientQuantities] ["1/2", "1/2", "2", "1", NA, "3", "2", "1/3"] [RecipeIngredientParts] ["parmesan cheese", "garlic powder", "dried parsley", "zucchini", "eggs"] [AggregatedRating] nan [ReviewCount] nan [Calories] 225.3 [FatContent] 16.9 [SaturatedFatContent] 3.8 [CholesterolContent] 69.4 [SodiumContent] 335.8 [CarbohydrateContent] 11.2 [FiberContent] 1.6 [SugarContent] 3.2 [ProteinContent] 8.1 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.
[Name] Cauliflower Rice With Roasted Veggies [AuthorId] 843817 [AuthorName] shadowgirl... [CookTime] PT20M [PrepTime] PT5M [TotalTime] PT25M [DatePublished] 2018-02-27T19:12:00Z [Description] What I like most of this recipe is the versatility. You can use what ever vegetables you have in the house. I do prefer roasting the veggies first and then adding them to the rice while cooking. Play with this recipe and make it the best for you and your family. Pictures to come. [Images] character(0) [RecipeCategory] Vegetable [Keywords] ["Low Protein", "Low Cholesterol", "Healthy", "< 30 Mins"] [RecipeIngredientQuantities] ["1", "2", "1/2", "1/4", "2", "1/2 - 1", "1/2 - 1", "1/2 - 1", "2", "1/4", "1/4"] [RecipeIngredientParts] ["cauliflower", "olive oil", "onion", "celery", "onion powder", "garlic powder", "fresh pepper", "chicken broth", "golden raisin", "blue cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 64.4 [FatContent] 1.9 [SaturatedFatContent] 0.3 [CholesterolContent] 0.0 [SodiumContent] 41.7 [CarbohydrateContent] 11.4 [FiberContent] 2.8 [SugarContent] 6.2 [ProteinContent] 2.4 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Chop cauliflower small enough to fit in a food processor. (I think it's easier to do in batches] Process until rice consistency. Set aside. Chop pepper, onion and celery. Heat saute' pan with olive oil over medium heat and add peppers, onions and celery. Sauté until soft. Add cauliflower, garlic powder, onion powder and fresh cracked pepper. Raise heat and stir. You want the cauliflower to become golden. About 5-7 minutes. For a juicer texture, now add the chicken broth. Not necessary though. Add raisins and saute' a few more minutes until cauliflower is golden to your taste. Now is the time to add the blue cheese crumbles if desired. Parmesan works great as well. Cook a minute while tossing. You are now ready to eat.
[Name] Mushroom Chicken Goolash [AuthorId] 2002012171 [AuthorName] erynkvaughan [CookTime] PT3H30M [PrepTime] PT10M [TotalTime] PT3H40M [DatePublished] 2018-02-27T20:04:00Z [Description] Make and share this Mushroom Chicken Goolash recipe from Food.com. [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["3", "2", "1 1/2", "3", "1", "2 1/2", "2"] [RecipeIngredientParts] ["boneless skinless chicken breasts", "rice", "water", "soya sauce"] [AggregatedRating] nan [ReviewCount] nan [Calories] 506.2 [FatContent] 4.7 [SaturatedFatContent] 0.9 [CholesterolContent] 0.0 [SodiumContent] 1168.1 [CarbohydrateContent] 101.7 [FiberContent] 6.8 [SugarContent] 6.0 [ProteinContent] 14.0 [RecipeServings] 3.0 [RecipeYield] nan [RecipeInstructions] Place the Chicken and soup into a slow cooker on low for three hours. During the last half hour start to prepare the rice and peas. Melt the butter in the pot you plan on cooking the rice inches. Add the un-cooked rice into the butter and coat the rice. Add the water to the rice and bring it to a boil then turn it down to low. cook the frozen peas according to the package. Once the rice is done the chicken should be done. Scoop your cooked rice into a soup bowl. Add the soya sauce to the rice. Scoop a piece of Chicken into the bowl and cut it up the best you can. add some of the soup sauce into the bowl. Add some peas. Stir in your bowl and your done.
[Name] SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED [AuthorId] 2001906133 [AuthorName] Theprettyfeed [CookTime] PT15M [PrepTime] PT5M [TotalTime] PT20M [DatePublished] 2018-02-27T20:05:00Z [Description] Chicken thighs are always juicy and tender but this asian inspired glaze recipe was an absolute crowd pleaser and we will definitely be making it again and again. Our eyes literally 'glazed' over when we had that first bite. It's so simple to make, in facts it's almost impossible to mess this one up, and it's aesthetically pleasing when plated. It's sweet and spicy (if you want to add more kick go ahead) and we are thrilled to have this new staple in our repertoire! [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001906133/xoQtRTtwQ9eG9sf8WzXT_static1.squarespace.jpg" [RecipeCategory] Asian [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["1", "1/2", "1", "3", "1", "1", "2", "5", "3/4", "1", "1", "1"] [RecipeIngredientParts] ["dried red pepper flakes", "garlic", "sesame seeds", "green onions", "ginger", "hoisin sauce", "soy sauce", "brown sugar", "olive oil", "chicken breasts", "lime"] [AggregatedRating] nan [ReviewCount] nan [Calories] 439.3 [FatContent] 15.4 [SaturatedFatContent] 3.7 [CholesterolContent] 72.9 [SodiumContent] 1472.0 [CarbohydrateContent] 49.4 [FiberContent] 1.6 [SugarContent] 43.2 [ProteinContent] 27.2 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] Before turning on any burners and stressing yourself out, we like to prepare the glaze. You can even do this the night before and let all the flavors really settle in and intensify. In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. Set aside for now. When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper. Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked. Alternatively, you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat]. Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens. Stir lightly and watch carefully. Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees. Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it. Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?! EXTRA DETAILS: You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it] because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar]. This recipe is not as fast if you get chicken thighs WITH bones. If don't have boneless chicken thighs just make sure you cook them longer. Left overs are delicious.
[Name] Broccoli Cheese Soup [AuthorId] 2002013072 [AuthorName] mrsashleyshea [CookTime] PT50M [PrepTime] PT10M [TotalTime] PT1H [DatePublished] 2018-02-27T20:05:00Z [Description] Make and share this Broccoli Cheese Soup recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/4", "1", "1/2", "2", "2", "1", NA, "1/2", "12", NA] [RecipeIngredientParts] ["butter", "onion", "flour", "half-and-half cream", "milk", "fresh broccoli", "carrot", "cheddar cheese"] [AggregatedRating] nan [ReviewCount] nan [Calories] 477.2 [FatContent] 37.4 [SaturatedFatContent] 23.6 [CholesterolContent] 115.5 [SodiumContent] 481.6 [CarbohydrateContent] 16.8 [FiberContent] 0.9 [SugarContent] 1.7 [ProteinContent] 19.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] In large stock pot or Dutch oven, saute onion in butter over medium heat until soft, 3-5 minutes. Add flour to mixture, stirring, to cook out \"flour\" taste, about a minute. Reduce heat to medium low. Slowly whisk in stock. Simmer uncovered, stirring occasionally, about 20 minutes. Meanwhile, prepare your carrots and finely chop your broccoli. After the 20 minutes, add the half & half, milk, broccoli and carrots. Continue cooking, stirring often, about 20 minutes. The soup will thicken the longer it cooks. Add milk or stock as needed. If your broccoli isn't finely chopped, it may still be a little hard after the 20 minutes are up. You can continue simmering until reaching the desired doneness, by blending the soup at this point, by using a potato masher or pastry blender to chop up pieces in the soup, or by parboiling your broccoli prior to adding it to the soup. I've done all of them, and the soup tastes the same every time! I just make sure I chop it up very finely each time I make this! Remove from heat and add the cheese slowly, melting fully before adding more. Add salt and pepper to taste. Serve with crusty French bread.
[Name] Festive Shrimp and Corn Chowder [AuthorId] 188099 [AuthorName] Chef LauraMD [CookTime] PT30M [PrepTime] PT15M [TotalTime] PT45M [DatePublished] 2018-02-27T20:05:00Z [Description] Make and share this Festive Shrimp and Corn Chowder recipe from Food.com. [Images] character(0) [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1/2", "1/2", "1", "3", "1", "2", "1/2", "32", "1", "1", "1", "12 -16", "1", "2"] [RecipeIngredientParts] ["flour", "butter", "onion", "celery", "garlic cloves", "green onion", "rotel", "bay leaf", "corn", "shrimp", "cooked rice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 722.3 [FatContent] 29.1 [SaturatedFatContent] 15.8 [CholesterolContent] 210.7 [SodiumContent] 1701.6 [CarbohydrateContent] 88.6 [FiberContent] 5.6 [SugarContent] 13.3 [ProteinContent] 31.1 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] In a large pan, cook flour and butter or oil until light brown, approximately 10 minutes. Add in onion, celery, red pepper, and garlic, cook 5-10 minutes then stir in green onions, stock, Rotel and bay leaf. Cover and bring to a boil, reduce heat to a simmer for 15-20 minutes. Stir in corn and shrimp, cook until shrimp are done (about 5 minutes]. Remove bay leaf. Serve in a bowl with 1/4 - 1/3 c cooked rice.
[Name] Italian Fish Stew [AuthorId] 2001527543 [AuthorName] Russ L. [CookTime] PT30M [PrepTime] PT30M [TotalTime] PT1H [DatePublished] 2018-02-27T20:05:00Z [Description] Make and share this Italian Fish Stew recipe from Food.com. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/22/mgFJMclQgaHEDfCNjIOM_1F9663E1-2CB1-40FD-924F-7CDF0E27A4AB.jpeg" [RecipeCategory] Very Low Carbs [Keywords] ["Healthy", "< 60 Mins", "Easy"] [RecipeIngredientQuantities] ["8", "6", "1/3", "2", "1/2", "2", "1", "1/4", "1", "1", "1", "1/4", "1/8", "1"] [RecipeIngredientParts] ["medium shrimp", "onion", "celery", "garlic", "olive oil", "reduced-sodium chicken broth", "dry white wine", "diced tomatoes", "tomato sauce", "dried oregano", "salt", "black pepper", "parsley"] [AggregatedRating] 5.0 [ReviewCount] 1.0 [Calories] 169.4 [FatContent] 4.5 [SaturatedFatContent] 0.8 [CholesterolContent] 77.2 [SodiumContent] 767.0 [CarbohydrateContent] 10.8 [FiberContent] 2.8 [SugarContent] 6.3 [ProteinContent] 19.5 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] 1.\tThaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed. 2.\tIn large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes. 3.\tGently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.
[Name] BT's Bean Soup [AuthorId] 272715 [AuthorName] Chef BST [CookTime] PT4H [PrepTime] PT30M [TotalTime] PT4H30M [DatePublished] 2018-02-27T20:06:00Z [Description] Make and share this BT's Bean Soup recipe from Food.com. [Images] character(0) [RecipeCategory] Beans [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "1", "1", "1/2"] [RecipeIngredientParts] ["navy beans", "yellow onion", "butter", "smoked bacon", "ham bone", "salt", "black pepper", "ham"] [AggregatedRating] nan [ReviewCount] nan [Calories] 243.0 [FatContent] 6.1 [SaturatedFatContent] 2.8 [CholesterolContent] 24.6 [SodiumContent] 1062.1 [CarbohydrateContent] 31.1 [FiberContent] 12.2 [SugarContent] 1.0 [ProteinContent] 16.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Rinse Navy Beans and place them in a large pot. Add 4 quarts of water. Cover and place in refrigerator over night. Add diced ham, ham bone, salt, pepper and bacon to the pot with the navy beans in it. Bring to boil and then reduce heat. Melt butter in a separate pan. Add diced onion and cook until brown. Add cooked onion to the pot containing the rest of the ingredients. Simmer for 4 hours, covered, stirring occasionally. Remove ham bone and any fat.
[Name] Mac & Cheese Fries [AuthorId] 2001968558 [AuthorName] staff writer [CookTime] PT5M [PrepTime] PT20M [TotalTime] PT25M [DatePublished] 2018-02-27T20:06:00Z [Description] These delicious Mac & Cheese Fries are available at ALL locations of The Ainsworth!
[Name] McCain Crispy Sweet Potato Fries With Mexican Chicken [AuthorId] 2002019094 [AuthorName] linda.hart [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-02-27T20:06:00Z [Description] Wholesome, spiced and seasoned Mexican chicken with sweet roasted vegetables and McCain’s Crispy Sweet Potato Fries. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/recipes/53/52/25/u7QY716Q8aNyzP2IVGIz_image003.png" [RecipeCategory] Yam/Sweet Potato [Keywords] ["Potato", "Vegetable", "Mexican", "< 60 Mins"] [RecipeIngredientQuantities] ["4", "2", "6", "4", "2", "2", "1", "1", "1", "1"] [RecipeIngredientParts] ["bell peppers", "red onions", "garlic cloves", "chicken legs", "sweet potato", "lime", "olive oil"] [AggregatedRating] nan [ReviewCount] nan [Calories] 455.5 [FatContent] 20.9 [SaturatedFatContent] 5.9 [CholesterolContent] 138.6 [SodiumContent] 153.0 [CarbohydrateContent] 33.3 [FiberContent] 7.0 [SugarContent] 15.8 [ProteinContent] 34.5 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F. For the chicken, preheat the oven to 210°C. Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar. Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil. Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest. 10 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions. Once ready, serve the fries with the roasted vegetables and the chicken legs. Finish off with a squeeze of lime and some coriander leaves.
[Name] Lentil and Mushroom Stew [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H10M [PrepTime] PT15M [TotalTime] PT1H25M [DatePublished] 2018-02-27T20:09:00Z [Description] Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/bbM2MMuDTYuoPMSmjoiP_91571H.jpg" [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "2", "1", "8", "3", "1/4", "2 1/2", "2", "1", "1", "1"] [RecipeIngredientParts] ["margarine", "onion", "celery", "carrots", "zucchini", "cremini mushrooms", "garlic cloves", "water", "diced tomatoes", "lentils"] [AggregatedRating] nan [ReviewCount] nan [Calories] 90.6 [FatContent] 3.2 [SaturatedFatContent] 0.7 [CholesterolContent] 0.0 [SodiumContent] 61.9 [CarbohydrateContent] 12.8 [FiberContent] 3.8 [SugarContent] 4.7 [ProteinContent] 4.2 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes. Stir in garlic and ground red pepper, stirring frequently for 1 minute. Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat. Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.
[Name] Gnocchi and White Bean Skillet [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-27T20:13:00Z [Description] Simple and satisfying, this gnocchi and white bean skillet from the Ontario Bean Growers makes the perfect dinner for two. Using prepared gnocchi ensures this dish is on the table in 30 minutes. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/GESQFRbQCfVkW4lKI1rQ_91595H.jpg" [RecipeCategory] Beans [Keywords] "< 30 Mins" [RecipeIngredientQuantities] ["2", NA, "1/2", "2", "1/2", NA, "1/4", "1/4", NA, "2", "1", "1/2"] [RecipeIngredientParts] ["canola oil", "navy beans", "kale", "parmesan cheese", "canola oil", "lemon", "garlic cloves", "red pepper flakes"] [AggregatedRating] nan [ReviewCount] nan [Calories] 690.2 [FatContent] 46.1 [SaturatedFatContent] 5.4 [CholesterolContent] 11.0 [SodiumContent] 624.2 [CarbohydrateContent] 51.7 [FiberContent] 19.8 [SugarContent] 2.0 [ProteinContent] 20.3 [RecipeServings] 2.0 [RecipeYield] nan [RecipeInstructions] Prepare gnocchi per package instructions. In a large non-stick skillet, heat 1 tbsp oil over medium heat. Add boiled gnocchi and sauté until slightly crispy; about 5-7 minutes. Remove from pan, set aside. In the same pan, add remaining oil, add onion and garlic, cook until onion is translucent; about 5 minutes. Add beans and one handful of kale at a time, cook until wilted. Remove from heat and season with salt and pepper. In a jar with a lid, combine all the dressing ingredients, replace lid and shake until combined and oil starts to emulsify. Set aside. In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.
[Name] Red-Braised Pork Belly [AuthorId] 2001795471 [AuthorName] maryjjohnson34 [CookTime] PT1H30M [PrepTime] PT20M [TotalTime] PT1H50M [DatePublished] 2018-02-27T20:19:00Z [Description] This popular dish gets its signature red colour from cooking the pork in a sweet-and-savoury sauce made with caramelized sugar and soy sauce. In Chinese culture, red, the colour of fire, is a symbol of good fortune and joy; red-coloured foods are eaten for good luck. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2001795471/CgOBVatbT9CTPlg8TdyF_91579H.jpg" [RecipeCategory] Pork [Keywords] ["Meat", "< 4 Hours"] [RecipeIngredientQuantities] ["900", "2", "3", "1/4", "3", "2", "1", "1", "3", "1", "1"] [RecipeIngredientParts] ["canola oil", "granulated sugar", "dry sherry", "chicken broth", "dark soy sauce", "star anise", "cinnamon stick", "green onions", "fresh ginger", "fresh cilantro"] [AggregatedRating] nan [ReviewCount] nan [Calories] 858.1 [FatContent] 85.0 [SaturatedFatContent] 29.6 [CholesterolContent] 108.2 [SodiumContent] 758.0 [CarbohydrateContent] 1.8 [FiberContent] 0.2 [SugarContent] 0.6 [ProteinContent] 17.3 [RecipeServings] 6.0 [RecipeYield] nan [RecipeInstructions] Bring large saucepan of water to a boil. Add pork and return to a boil. Reduce heat to medium-high; cook 5 minutes. Transfer with tongs to cutting board; let cool enough to handle. Cut into 1-inch (2.5-cm] chunks. Set aside. Heat oil in wok or large (4-L] saucepan over low heat. Add sugar and cook while stirring until it's melted and light brown; about 8 to 10 minutes. Remove from heat and carefully add rice wine. Note mixture may splatter and steam. Stir in pork, broth, soy sauce, dark soy sauce, star anise and cinnamon stick; bring to a boil over medium-high heat. Slice 2 green onions into 2-inch (5-cm] lengths. Add ginger to cutting board; hit sliced green onions and ginger several times with back of knife to lightly bruise and crush. Stir into pork mixture. Reduce heat to medium-low; cover and cook until pork is fork-tender, about 1 hour. Uncover, skim fat from surface of cooking liquid and discard. Increase heat to medium and cook uncovered stirring often until sauce is thick and syrupy; about 15 to 20 minutes. Discard star anise and cinnamon stick. Transfer pork mixture to serving bowls. Thinly slice remaining green onion; sprinkle over top of pork mixture. Garnish with cilantro. Chef's tip: If you can't find pork belly, use 900 g boneless pork shoulder roast instead.
[Name] GIN ROCKET from THE ONE-BOTTLE COCKTAIL [AuthorId] 2002009640 [AuthorName] Maggie Hoffman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-27T20:26:00Z [Description] Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
[Name] SLIPPERY WHEN WET from the One-Bottle Cocktail [AuthorId] 2002009640 [AuthorName] Maggie Hoffman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-27T20:37:00Z [Description] Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House."
[Name] 3 BEET HIGH & RISING from the One-Bottle Cocktail [AuthorId] 2002009640 [AuthorName] Maggie Hoffman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-27T20:38:00Z [Description] "Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House."
[Name] BAY OF BENGAL from the One-Bottle Cocktail [AuthorId] 2002009640 [AuthorName] Maggie Hoffman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-27T20:38:00Z [Description] Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
[Name] POLICE & THIEVES from the One-Bottle Cocktail [AuthorId] 2002009640 [AuthorName] Maggie Hoffman [CookTime] nan [PrepTime] PT5M [TotalTime] PT5M [DatePublished] 2018-02-27T20:38:00Z [Description] Reprinted with permission from The One-Bottle Cocktail: More than 80 Recipes with Fresh Ingredients and a Single Spirit by Maggie Hoffman, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House.
[Name] Slow Cooker Chunky Chicken Chili [AuthorId] 2002018147 [AuthorName] samanthad [CookTime] PT8H30M [PrepTime] PT5M [TotalTime] PT8H35M [DatePublished] 2018-02-27T20:39:00Z [Description] Make and share this Slow Cooker Chunky Chicken Chili 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/2002018147/4RNIV8FcTsSwWFmhavg3_received_10209589288842994.jpeg" [RecipeCategory] Potluck [Keywords] ["Winter", "Easy", "Inexpensive"] [RecipeIngredientQuantities] ["2", "1", "1", "1", "1", "2", "1/2 - 1", NA, NA] [RecipeIngredientParts] ["boneless skinless chicken thighs", "rotel", "tomatoes", "yellow onion", "monterey jack and cheddar cheese blend", "chives", "sour cream"] [AggregatedRating] nan [ReviewCount] nan [Calories] 380.0 [FatContent] 10.4 [SaturatedFatContent] 3.5 [CholesterolContent] 134.3 [SodiumContent] 1402.3 [CarbohydrateContent] 30.1 [FiberContent] 7.1 [SugarContent] 10.1 [ProteinContent] 40.3 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] Place chicken thighs (mine were frozen] in bottom of 5 quart slow cooker. Mix rotel, diced tomatoes and chili seasoning. Pour over chicken. Place chopped onions over tomato mixture. Pour both cans of ranch beans on top. Cook on low until chicken is tender. Shred chicken and return to pot for remainder of cooking time. Garnish with chives, shredded cheese and sour cream if desired.
[Name] Larry’s Perfect Meatloaf [AuthorId] 28348 [AuthorName] Geneva Handleman [CookTime] PT1H [PrepTime] PT15M [TotalTime] PT1H15M [DatePublished] 2018-02-27T20:45:00Z [Description] After 30 years of marriage, my husband finally admitted he didn’t like my meatloaf..  once he recovered(j/k), I started experimenting with different recipes and had him tell me specifically what he did or did not like about each one.  This is what we ended up with.  Now he actually requests it regularly! [Images] character(0) [RecipeCategory] < 4 Hours [Keywords] nan [RecipeIngredientQuantities] ["2", "1", "2", "1/2", "1/4", "2", "3", "1", "1", "2", "15", NA, "3/4", "2"] [RecipeIngredientParts] ["ground beef", "onion", "garlic", "chili sauce", "milk", "eggs", "Worcestershire sauce", "dried oregano", "bell pepper", "dried basil", "ketchup", "chili sauce", "brown sugar"] [AggregatedRating] nan [ReviewCount] nan [Calories] 357.1 [FatContent] 19.1 [SaturatedFatContent] 7.4 [CholesterolContent] 124.7 [SodiumContent] 702.6 [CarbohydrateContent] 20.4 [FiberContent] 1.7 [SugarContent] 11.7 [ProteinContent] 24.6 [RecipeServings] 8.0 [RecipeYield] nan [RecipeInstructions] ["Set oven at 350 degrees F.", "Spray a medium size casserole dish (9x11 is what I use]. FYI:The smaller your dish, the longer it will need to cook.", "Mix all ingredients except the last two in a bowl until well combined. It is just easier to use your hands. Wash them good and put your rings somewhere safe!", "Shape into your pan and bake for 50 minutes. While you wait, mix the last two items.", "Pull the meatloaf out and spread the brown sugar mixture across the top. Put it back in the oven for another 10 minutes before serving!" ]
[Name] Spaghetti Squash Chicken Pad Thai [AuthorId] 2815559 [AuthorName] TinaVee43 [CookTime] PT40M [PrepTime] PT15M [TotalTime] PT55M [DatePublished] 2018-02-27T20:45:00Z [Description] Pad Thai is one of my favorite dishes to order out and I've been dying to make my own. I modified the traditional dish by using spaghetti squash instead of rice noodles and and Thai peanut sauce instead of Pad Thai sauce. [Images] "https://img.sndimg.com/food/image/upload/w_555,h_416,c_fit,fl_progressive,q_95/v1/img/submissions/recipe/2815559/NJfACpFpT3u9RVP3TW2p_IMG_6065.JPG" [RecipeCategory] < 60 Mins [Keywords] nan [RecipeIngredientQuantities] ["1", "1", "2", "1/4", "1/4", "1", "2", "1", "1/2", "1/4", "1/4", "1/4", "1/4"] [RecipeIngredientParts] ["spaghetti squash", "chicken breast", "eggs", "green onion", "fresh bean sprouts", "carrot", "olive oil", "peanuts", "salt", "pepper", "garlic powder", "turmeric"] [AggregatedRating] nan [ReviewCount] nan [Calories] 203.9 [FatContent] 13.1 [SaturatedFatContent] 2.8 [CholesterolContent] 116.2 [SodiumContent] 224.1 [CarbohydrateContent] 10.3 [FiberContent] 0.8 [SugarContent] 1.7 [ProteinContent] 12.4 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] FOR THE SQUASH: (You can do this part a day/days ahead]. Preheat the oven to 375 °F. Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper. Line baking sheet with parchment paper. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool. Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside. FOR THE REST: Pound the chicken to ½ inch thickness and chop into bite-sized pieces. Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using]. Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes]. Transfer chicken to a bowl and set aside. Crack eggs over preheated pan (where you cooked the chicken] and allow to fry for about a minute, then break them up with a spoon. Add the onions and cook until slightly soft, about 2 minutes. Add chicken, carrots (or sprouts], and spaghetti squash. Pour sauce over entire mixture and stir until incorporated. Top with peanuts.
[Name] Simple Dry Potato Curry With Sesame Seeds [AuthorId] 515278 [AuthorName] Andtototoo [CookTime] PT15M [PrepTime] PT15M [TotalTime] PT30M [DatePublished] 2018-02-27T20:58:00Z [Description] Make and share this Simple Dry Potato Curry With Sesame Seeds recipe from Food.com. [Images] character(0) [RecipeCategory] Indian [Keywords] ["Low Protein", "Low Cholesterol", "< 30 Mins"] [RecipeIngredientQuantities] ["6", "6", "2", "1", "1", "1/2", "1"] [RecipeIngredientParts] ["potatoes", "sesame seeds", "black mustard seeds", "cumin seed", "cayenne powder", "salt"] [AggregatedRating] nan [ReviewCount] nan [Calories] 452.9 [FatContent] 23.0 [SaturatedFatContent] 3.0 [CholesterolContent] 0.0 [SodiumContent] 601.1 [CarbohydrateContent] 57.0 [FiberContent] 7.6 [SugarContent] 2.5 [ProteinContent] 7.3 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["Rinse off the potatoes, pierce the skin of each potato in a couple of places, and cook them on high in the microwave until tender.", "Remove the potatoes from the microwave and let them cool for 30 minutes (or for several hours if you are not in a rush to use them].", "When you are ready to make the potato curry, peel the potatoes and roughly dice them. Set aside.", "In a large nonstick frying pan put the oil, sesame seeds, mustard seeds, and cumin seeds.", "Heat the oil over medium-high heat. When the mustard seeds have started popping for about 15 seconds, add the potatoes.", "Use a spatula to flip over the potatoes as they cook. Cook until you get quite a number of brown spots on the potatoes (about 8 minutes].", "Sprinkle the cayenne powder and salt on the potatoes and cook and mix another minute or two.", "The potatoes can also be steamed or boiled. Green beans can also be made this way. Optional: Add 1 teaspoons sambar powder.", "Note: (a]. Instead of the 2 Table. sesame seeds, 1 teaspoons black mustard seeds and 1 teaspoons cumin seeds in the original recipe, substitute with 1 teaspoons ground cumin, 1 teaspoons ground coriander, 1/2 teaspoons garlic powder and 1/2 teaspoons turmeric. This variation can also be made into a wet curry by adding water to the frying pan after adding the potatoes. Add 1/2 cup of water at a time until you have reached the desired consistency. Additional salt and cayenne powder may have to be added. (b.] Reduce the amount of potatoes and add different vegetables such as cooked carrots, green beans and/or peas. (c.] Garam masala may also be added to any of these potato curry recipes." ]
[Name] Gluten Free White Cake [AuthorId] 202026 [AuthorName] carons67 [CookTime] PT45M [PrepTime] PT20M [TotalTime] PT1H5M [DatePublished] 2018-02-28T14:40:00Z [Description] The plain yogurt in the batter makes this cake moist. The recipe works well when making pineapple upside-down cake. I found this recipe years ago on Recipe Gullet but can't find it on their website anymore. [Images] character(0) [RecipeCategory] Dessert [Keywords] ["Free Of...", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "1 1/2", "1/2", "1 1/4", "1/4", "1/2", "2", "1", "3 1/2", "1", "1"] [RecipeIngredientParts] ["eggs", "sugar", "butter", "tapioca starch", "potato starch", "xanthan gum", "salt", "baking powder", "plain yogurt", "vanilla"] [AggregatedRating] nan [ReviewCount] nan [Calories] 280.6 [FatContent] 9.8 [SaturatedFatContent] 5.8 [CholesterolContent] 69.5 [SodiumContent] 398.3 [CarbohydrateContent] 45.1 [FiberContent] 0.8 [SugarContent] 26.2 [ProteinContent] 3.8 [RecipeServings] 12.0 [RecipeYield] nan [RecipeInstructions] Preheat oven to 350 degress. Beat eggs and sugar until fluffy and lemon yellow. Add butter and mix. Mix dry ingredients, add to egg mixture, and stir to combine. Mix in yogurt and vanilla. Bake 45 minutes for 9x13, 30-35 minutes for two round 9\" layer pans, or 15-20 minutes for cupcakes. Note: Rice flour from the Asian market is recommended, as it's ground much finer and results in better texture for baked goods.
[Name] Kurdish Lamb & Eggplant Stew With Sumac (Meftuna Bacanan) [AuthorId] 1271506 [AuthorName] lecole54 [CookTime] PT1H30M [PrepTime] PT15M [TotalTime] PT1H45M [DatePublished] 2018-02-28T21:17:00Z [Description] I found this recipe online in The Guardian when I was looking for a recipe to try out the jar of sumac that I'd purchased on-line. Since I made it in a 5.5 quart cast-iron pot, I found it useful to cook the meat in two batches. It's a very interesting cooking technique and the results were super delicious! [Images] character(0) [RecipeCategory] Lamb/Sheep [Keywords] ["Vegetable", "Meat", "Southwest Asia (middle East]", "< 4 Hours"] [RecipeIngredientQuantities] ["3", "16", "1", "2 1/4", "2 1/2", "1 1/2", "3", "3", "1", "1", "2", "6", "4"] [RecipeIngredientParts] ["boiling water", "butter", "lamb", "salt", "ground black pepper", "eggplants", "red bell peppers", "sun-dried tomato", "flour", "butter", "garlic cloves"] [AggregatedRating] nan [ReviewCount] nan [Calories] 667.4 [FatContent] 33.4 [SaturatedFatContent] 15.9 [CholesterolContent] 125.6 [SodiumContent] 2758.0 [CarbohydrateContent] 64.7 [FiberContent] 20.3 [SugarContent] 37.5 [ProteinContent] 38.6 [RecipeServings] nan [RecipeYield] nan [RecipeInstructions] ["Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color.", "Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then.", "Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside.", "Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps.", "When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed]. Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best] let it simmer for 1 hour. Try not to lift the lid at all until it is cooked.", "After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish!" ]
[Name] Olive Garden Salad Dressing [AuthorId] 2000529082 [AuthorName] EricD0768 [CookTime] nan [PrepTime] PT10M [TotalTime] PT10M [DatePublished] 2018-02-28T21:20:00Z [Description] Make and share this Olive Garden Salad Dressing recipe from Food.com. [Images] character(0) [RecipeCategory] < 15 Mins [Keywords] "Easy" [RecipeIngredientQuantities] ["1/2", "1/3", "1", "2", "2", "2", "1/4", "1/2", "1/2", "1"] [RecipeIngredientParts] ["mayonnaise", "white vinegar", "corn syrup", "parmesan cheese", "romano cheese", "parsley flakes", "lemon juice"] [AggregatedRating] nan [ReviewCount] nan [Calories] 127.1 [FatContent] 5.1 [SaturatedFatContent] 2.1 [CholesterolContent] 9.9 [SodiumContent] 143.6 [CarbohydrateContent] 16.1 [FiberContent] 0.1 [SugarContent] 5.5 [ProteinContent] 3.7 [RecipeServings] 2.0 [RecipeYield] 1 cup [RecipeInstructions] Mix all ingredients in a blender until well mixed. Serve over your favorite salad.
[Name] Chicken in Red Wine Vinegar [AuthorId] 82761 [AuthorName] DJM70 [CookTime] PT30M [PrepTime] PT10M [TotalTime] PT40M [DatePublished] 2018-03-01T00:13:00Z [Description] chicken thighs braised in red wine vinegar and white wine. Shallots and garlic add flavor. finished with crème fraiche and tarragon. A fabulous French style dish. [Images] character(0) [RecipeCategory] European [Keywords] "< 60 Mins" [RecipeIngredientQuantities] ["1", "2", "3", "4", "5", "6", "7", "8", "9", "10", "11", "12"] [RecipeIngredientParts] ["red wine vinegar", "low sodium chicken broth", "honey", "tomato paste", "unsalted butter", "chicken thighs", "garlic cloves", "shallots", "dry white wine", "creme fraiche", "tarragon"] [AggregatedRating] nan [ReviewCount] nan [Calories] 338.9 [FatContent] 21.6 [SaturatedFatContent] 6.0 [CholesterolContent] 118.4 [SodiumContent] 113.6 [CarbohydrateContent] 9.5 [FiberContent] 0.1 [SugarContent] 0.1 [ProteinContent] 25.9 [RecipeServings] 4.0 [RecipeYield] nan [RecipeInstructions] ["1.\tIn a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes.", "2.\tHeat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs.", "3.\tAdd the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer.", "4.\tReturn the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates.", "5.\tAdd the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve." ]

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